This document discusses food and nutrition. It defines food as any substance consumed to provide nutritional support. Most foods originate from plants and contain carbohydrates, fats, proteins, vitamins and minerals. It then discusses the main macronutrients - carbohydrates, proteins and fats - and explains how they provide energy and support bodily functions. Finally, it covers vitamins, minerals and water, explaining their roles and dietary sources of these essential micronutrients.

1. FOOD

2.  Food is any substance consumed to provide nutritional
support for the body
 It is usually of plant or animal origin, and contains
essential nutrients, such
as carbohydrates, fats, proteins, vitamins, or minerals.
 Most food has its origin in plants.
 Some food is obtained directly from plants; but even
animals that are used as food sources are raised by
feeding them food derived from plants.
 Some foods not from animal or plant sources include
various edible fungi, especially mushrooms.

3. Food chains and food web
Taste Perceptions of food
Nu

4. Food chains, food web and
food supply

5. Food chains

7. Food web

9. Food chain pyramid

10. Pyramids of biomass

11. pyramids of numbers

12. Taste perception
Sweet
Sour
Salty
Bitter
Umami

13. Sweet
 Generally regarded as the most pleasant
taste, sweetness is almost always caused by a
type of simple sugar such as glucose
Glucose

14. Sour
 Sourness is caused by the taste of acids
 Sour foods include citrus, specifically lemons, limes,
and to a lesser degree oranges.

15. Salty
 Saltiness is the taste of alkali metal ions such
as sodium and potassium.
 There are many different types of salt, with each
having a different degree of saltiness, including sea-
salt, fleur de sel, kosher salt, mined salt, and grey salt.

16. Bitter
 Bitterness is a sensation often considered unpleasant
characterized by having a sharp, pungent taste.
 Dark, unsweetened chocolate, caffeine, lemon rind,
and some types of fruit are known to be bitter.

17. Umami
 Umami, the Japanese word for delicious, is the least
known in Western popular culture but has a long
tradition in Asian cuisine.
 Umami is the taste of glutamates, especially
monosodium glutamate

18. Cuisine
 Many cultures have a recognizable cuisine, a specific set
of cooking traditions using various spices or a combination of
flavors unique to that culture, which evolves over time.
 Some popular types of ethnic foods include
Italian, French, Japanese, Chinese, American, Cajun, Thai,
and Indian cuisine.

19. How we taste food

20. Food and Nutrition

21. Nutrition
 CARBOHYDRATES
 PROTEINS
 FATS
 VITAMINS and MINERALS
 WATER

22. Nutrition
ᴥ It is the scientific study of food and its relation
to health.
ᴥ Food has been used to treat in conjunction
with or with or without medicine.
ᴥ It is a combination of processes by which all
parts of the body receive and utilize materials.
ᴥ Age, religion, economic status, agriculture,
education are some factors which affect
human nutrition.
ᴥ Functions of nutrients include supplying
energy to the body, building and repairing
body tissues and regulating body processes.

23. • These are the body’s main source of
energy
• a) Simple carbohydrates (sugar)
This sugar is found naturally in some foods like
fruits and milk . The sugar which we use is
derived from these natural sugars .
CARBOHYDRATES

24. b) Complex carbohydrates (starch)
These carbohydrates are found in foods
derived from plants like potatoes.
c) It is digested in the mouth and further by
pancreatic and intestinal enzymes.
d) Sources include cereals, vegetables,
jiggery etc.

25. PROTEINS
a) Proteins help to repair and build the body
tissues. It also regulates body processes
as hormones, antibodies, enzymes etc.
b) It is digested in the stomach and the small
intestine.
c) Complete proteins contain all essential
amino acids and are of animal origin.

26. d) Incomplete proteins are deficient in one or
more amino acids
e) Protein deficiency results in impaired
healing weight loss etc.
f) Sources include eggs, meat, fish, poultry,
pulses, soybeans etc.

27. FATS
• These are concentrated forms
of energy stores. It is present
in different forms like
cholesterol, omega fatty acids
etc.
• They supply heat, insulation,
padding for vital organs etc.
• It is digested by pancreas and
the intestines.

28. • Plant sources include edible nuts and
oilseeds.

29. • Animal sources include whole milk, eggs,
lard, fish etc.

30. • Deficiency of Fats causes growth failure
and skin problems.

31. VITAMINS
• These are a group of chemicals which are
vital for the body. These chemicals are
found in green leafy vegetables, fresh
fruits etc. A deficiency of these in our diet
will cause certain diseases .

32. a) Fat soluble vitamins- A,D,E,K. These
require fat for there absorption and are
stored in the body.

33. b) Water soluble vitamins- B complex group,
C. These are sensitive to environmental
conditions and are not stored in the body.
c) Sources include vegetables, fruits, nuts
etc.

34. Diseases caused by deficiency of
certain vitamins
Vitamin Disease caused
by the
deficiency of
that vitamin
Treatment
Vitamin A Night blindness Include leafy
vegetables ,
ripe yellow
vegetables,
carrots,
papayas and
milk in the diet

35. Vitamin B Redness of the
tongue
Roughness of
the skin
Include pulses,
leafy
vegetables and
milk in the diet
Vitamin C Bleeding of the
gums
Include amla,
lemons,
oranges and
sprouts in the
diet
Vitamin D Bending of the
bones of the
legs
Bending of the
back
Expose the
body to the
early morning
sun. Include
milk in the diet

36. MINERALS
• These are inorganic elements occurring as
salts.
• These help to build body tissues regulate
body fluids.
• These are required in small quantities and
are vital to the body.
• Major minerals like calcium sodium are
required in large amounts.

37. • Minor minerals like iron, sulphur are
required in small amounts.
• Trace elements like iodine, zinc, fluorine
are required in micro amounts.
• Sources include vegetables, water etc.
• Deficiency symptoms are varied.

38. WATER
a) 65% of an adults body
consists of water.
b) It is found as intracellular,
extra cellular and
intercellular fluid.
c) It acts as a solvent,
transports nutrients and acts
as a lubricant. It also
regulates body temperature.

39. d) Sources include food , metabolic water,
ingested water
e) Deficiency (dehydration) causes fatigue,
headache etc.

40. Sweets
chocolate
Butter Oil
margarine
Meat, Beans
Eggs, Nuts
Milk
yogurt
Fruits
Vegetables
Bread
Pasta, Rice

41. Safety
 Foodborne illness, commonly called "food
poisoning", is caused
by bacteria, toxins, viruses, parasites,
and prions.
 Some people have allergies or sensitivities to
foods which are not problematic to most
people. This occurs when a person's immune
system mistakes a certain food protein for a
harmful foreign agent and attacks it.
 Human diet was estimated to cause perhaps

42. Important Organisms
 Norwalk-like viruses
 Campylobacter
 Salmonella
 E. coli O157:H7
 Clostridium botulinum
 Shigella spp
 Toxoplasma
 Emerging organisms

43. Norwalk-like Viruses
 Norovirus; Caliciviridae family
Most common foodborne
agent
23 million cases annually
 Sources
Person-to-person
Shed in human feces,
vomitus
Outbreaks in daycares,
nursing homes, cruise
ships
Contaminated shellfish
 Small infectious dose
 Signs
12-48 hours post-exposure
Nausea, vomiting,
diarrhea, abdominal
cramps
Headache, low-grade fever
Duration: 2 days
 Food handlers should not
return to work for 3 days
after symptoms subside

44. Campylobacteriosis
 Leading cause of bacterial diarrhea
 Sources
 Raw or undercooked poultry
 Non-chlorinated water
 Raw milk
 Infected animal or human feces
 Poultry, cattle, puppies, kittens, pet
birds
 Clinical signs
 Diarrhea, abdominal cramps,
fever, nausea
 Duration: 2-5 days

45. Salmonellosis
* Gram negative bacteria
* Many serotypes can cause
disease
* S. enteritidis and typhimurium
 41% of all human cases
 Most common species in U.S.
* 1.4 million cases annually
 580 deaths
* Signs
 Onset: 12-72 hours
 Diarrhea, fever, cramps
 Duration: 4-7 days
* Sources
* Raw poultry and eggs
* Raw milk
* Raw beef
* Unwashed fruit, alfalfa
sprouts
* Reptile pets: Snakes,
turtles, lizards

46. E. coli O157:H7
 Sources
• Undercooked or raw hamburger;
salami
• Alfalfa sprouts; lettuce
• Unpasteurized milk, apple juice
or cider
• Well water
• Animals: Cattle, other mammals
 Sequela
• Hemolytic Uremic Syndrome (HUS)
Acute kidney failure in children
Life threatening
Enterohemorrhagic Escherichia coli (EHEC)
Surface proteins; toxin
 Signs
• Watery or bloody diarrhea,
nausea, cramps
• Onset: 2-5 days
• Duration: 5-10 days

47. Toxoplasmosis
 Toxoplasma gondii- intracellular protozoan
 112,500 cases annually
 Pregnant women/immunocompromised at greatest risk
 Sources
 Infected cats, soil, undercooked meat
 Signs
 Fever, headache, swollen lymph nodes

48.  On Farm Strategies
 At the Slaughter Plant
 In the Home
Prevention and Control of
Diseases

49. On Farm Strategies
 Testing and removal for Salmonella
 Serologic, fecal culture, hide culture
 Vaccinating
 Many serotypes
 Varying effectiveness
 Minimize rodents, wild birds
 Isolation of new animals
decrease the chance of spread

50. At the Slaughter Plant
 FSIS (Food Safety Inspection Service)
identified target organisms
 Salmonella and E. coli
 Control points
 Removal of internal organs
 Minimize contact between carcasses
 Proper movement through facilities
 Chilling
 Cooking processes (proper time, temperature)

51. In the Home
 Drink pasteurized milk and juices
 Wash hands carefully and frequently
 After using the bathroom
 Changing infant’s diapers
 Cleaning up animal feces
 Wash hands before preparing food

52. In the Home
 Wash raw fruits and vegetables
before eating
 After contact with raw meat or
poultry
 Wash hands, utensils and kitchen
surfaces
 Hot soapy water
 Defrost meats in the refrigerator

53. In the Home
 Cook beef/beef products thoroughly
 Internal temperature of 160oF
 Cook poultry and eggs thoroughly
 Internal temperature of 170-180oF
 Eat cooked food promptly
 Refrigerate leftovers within 2 hours after cooking
 Store in shallow containers