This document provides information about food and nutrition. It defines food as an edible material for growth, repair and maintenance of the body. Nutrition is described as the process by which the body utilizes food for growth, maintenance of functions and repair. The objectives of nutrition are listed as promoting physical and mental growth, building and repairing tissues, and providing energy. Foods are classified by origin, chemicals, predominant function and sources. Macronutrients and micronutrients are defined. The food pyramid is illustrated and carbohydrates, proteins and fats are described in terms of their functions, sources and deficiencies.

1. FOODAND
NUTRITION

2. Food and
Nutrition

3. FOOD
- an edible material
- for growth
- for repair
- for the maintenance of the
body

4. NUTRITION
process by which the body utilizes for food
science of food and its relationship to health
combination of process by which living organism receives and
uses food materials for growth, maintenance of functions and
repair of component parts.

5. OBJECTIVE OF
NUTRITION
1. To promote the physical and mental growth and development of
human beings.
2. Building and repairing of tissues and cell damaged by infection
and injuries.
3. To provide energy for doing works.
4. To protect from infections and deficiency disorders.

6. CLASSIFICATION
OF FOODS

7. BY ORIGIN

8. BY CHEMICALS

9. BY PRE-DOMINANT FUNCTION
ENERGY
BODY
BUILDING
REPAIRING AND
MAINTENANCE

10. BY SOURCES

11. NUTRIENTS
 Organic and inorganic complexes contained in food are
called as nutrients.
 Which provides energy, helps to grow well and normal
development and repair of tissues
 Useful chemical substances derived from food by the
body are called nutrients

12. FOOD PYRAMID
- Is an outline of what to eat each day based on
Dietary Guidelines.
- It provides a general guide that let you choose
a healthy diet that is right for your body.
- The pyramid calls for eating a variety of foods
to get nutrients you need and at the same time
to measure the right amount of calories to
maintain a healthy and physical body.

13. Fats, Oils & Sweets
Use Sparingly
2-3 servings
3 - 5 servings 2 - 4 servings
2 - 3 servings
6 - 11 servings

14. GO FOOD
• It gives energy for work and play.
• They have fats and carbohydrates.
Sources of fats Rich in carbohydrates

15. GROW FOOD
• Are rich in protein
• It helps you grow tall and strong.
• Protein-rich in foods to build muscles.

16. GLOW FOOD
• They are rich in vitamins and minerals.
• Helps in maintaining good eyesight and healthy skin.
• It prevents diseases.

17. MACRONUTRIENTS MICRONUTRIENTS

18. MACRONUTRIENTS
REQUIRED IN LARGE
QUANTITIES
PROVIDE BODY WITH
ENERGY
EXAMPLES ARE: PROTEIN,
CARBOHYDRATES AND
FATS
MICRONUTRIENTS
REQUIRED IN SMALL
QUANTITIES
PLAY A PIVOTAL ROLE IN
DISEASE PREVENTION
EXAMPLES ARE:
MINERALS AND
VITAMINS

19. Excessive
consumption of
macronutrients may
lead to obesity and
diabetes!

20. These are some foods
which you can
obtained
macronutrients!

21. There is no data that
shows impact of
excessive consumption
of micronutrients!

22. These are some foods
which you can
obtained
micronutrients!

23. Carbohydrates

24. Carbohydrates

25. SACCHARI
DES
OTHER TERMS FOR CARBOHYDRATES

26. Major food source and a key form of energy for most
organisms.
One gram of carbohydrate contains approximately 4
kilocalories.
Formed by green plants in the process of
photosynthesis.
It provides 50-60% of total calories taken.
Carbohydrates

27. SOURCE
S

28. CARBOHYD
RATES
SIMPL
E
MONOSACCHARIDES DISACCHARIDES
COMP
LEX
POLYSACCHA
RIDES

29. MONOSACCH
ARIDES
- These are the only sugars that
can be absorbed and utilized by
the body.
glucose
galactose
fructose

30. galactose
glucose
(a.k.a. GRAPE
SUGAR)
It is the most
important
carbohydrates in
human
nutrition.
fructose
(a.k.a. FRUIT
SUGAR)
It is the
sweetest of all
the sugars.

31. diSACCHARID
ES
- These are two
monosaccharides bonded
together
sucrose
glu
cose
fruc
tose
maltose
glu
cose
galac
tose lactose
glu
cose
glu
cose

32. sucrose
maltose
lactose
- (a.k.a. MILK SUGAR); human
milk contains 4.8 g per 100 ml
and cow’s milk contains
approximately 6.8 g per 100 ml.
- (a.k.a. MALT SUGAR); It
occurs in the body as an
intermediate product of starch
digestion.

33. “Good” simple carbs
“bad” simple carbs

34. polySACCHAR
IDES
- These are chains of a two or
more monosaccharides.
starch dextrin
glycogen
cellulose

35. starch
dextrin
glycogen
cellulose
- It is the reserve
carbohydrates in humans.
- It is abundant in the plant
world and is found in granular
form in the cell plants.
- Most commonly consumed
in cooked starch foods.
- It is, therefore, the most
abundant naturally-
occurring organic
substance.

36. COMPLEX
CARBS

37. “Good” unrefined carbs
“bad” refined carbs

39. SIMPLE
CARBS
COMP
LEX
CARBS

40. Recommended daily
allowance:
14 grams for every 1000
calories

41. DISORDER
S
 Lactose
intolerance
 Galactosemia
 Diabetes mellitus
 Dental caries
 Hypoglycemia

42. LACTOSE
INTOLERANCE
A person can’t digest a certain
sugar in milk.
SYMPTOMS: abdominal pain,
diarrhea, flatulence, allergies,
hay fever
INSTEAD OF MILK: almonds,
dried beans, tofu, soy milk,
salmon, tuna, mackerel, egg
yolks, beef liver

43. It’s a rare metabolic hereditary
condition that prevents babies
from processing galactose.
SYMPTOMS: diarrhea, weight
loss, loss of appetite, yellowing
of the skin and sclera
INSTEAD OF MILK: fruits and
vegetables with galactose,
babies need to take vitamin and
mineral supplements such as
Calcium, Vitamins C, D, and K
Galactosemia

44. - A chronic lifelong condition that is insufficient in production of
insulin needed to metabolize sugar.
Diabetes Mellitus

45. - The reason for this is that it is not sugar itself that
causes cavities; rather, it is the consumption of refined
sugars and other refined foods.
Dental Caries

46. - This condition is also known
as “low blood sugar” and is often
a predecessor to diabetes.
- Most people feel symptoms
of hypoglycemia when their
blood sugar is 70 milligrams per
deciliter or lower.
Hypoglycemia

48. PROTEINS

49. It was first discovered in 1838.
It is coined from the Greek word proteios or
”primary”.
It is a fundamental component of all living cells.
It is composed of unbranched chains of amino
acids.
A typical protein consists of about 200-300 amino acids
It builds, maintains and replaces tissues in our
body.
Our muscles, organs, and immune system are made
up mostly of protein.

50. FUNCTIONS
Antibodies
Contractile proteins
Enzymes
Hormonal proteins
Structural proteins
Storage proteins
Transport proteins

51. BEST
SOURCES

52. Of those 22 amino acids,
our body can make 13 of
them!

53. histidine
isoleucine
leucine
lysine
methionin
e
phenylalanine
threonine
tryptopha
n
valine
9 AMINO ACIDS

54. Goodnews is youdon’thave to eat all essential
amino acids in every meal. As longas you have a
variety of proteinsources throughoutthe day, your
bodywillgrab what it needsfrom each meal!

55. The Dietary Reference Intake
(DRI) is 0.8 grams of protein per
kilogram of body weight, or 0.36
g/lb. This amounts to:
- 56 grams/day for the average
sedentary man
- 46 grams/per day for the
average sedentary woman

56. MARASMUS
Occurs more often in young children
and babies; it leads to dehydration
and weight loss.
SYMPTOMS: weight loss,
dehydration, chronic diarrhea,
stomach shrinkage
INITIAL TREATMENT: dried skim milk
mixed with boiled water and can also
include vegetable oil

57. KWASHIORKOR
a.k.a. EDEMATOUS
MALNUTRITION
SYMPTOMS: fatigue, diarrhea, loss of
muscle mass, edema, failure to grow
or gain weight
TREATMENT: can be corrected by
eating more proteins and calories
Occurs in people who have severe
protein deficiency.

59. FATS

60. Used by the body as energy, storage for
vitamins, for production of hormones,
and protection of organs.
It is the most concentrated source of
energy; may be either solid or liquid at a
room temperature.

61. It belongs to a group of substances
called lipids.
It comes from an Old English word
“faett” meaning crammed or adorned.

62. Composed of fatty acids and
glycerol (basic structure of
lipids).

63. SATURATED
FATS
SHOULD BE LIMITED BUT NOT
NECESSARILY AVOIDED
IF EATEN IN LARGE AMOUNT, THEY
CAN BE BAD FOR YOUR HEALTH
THEY’RE FOUND IN: MEAT FAT,
BUTTER, FULL-FAT DAIRY PRODUCTS,
COCONUT OIL, PEANUT OIL, PALM
OIL, CHIPS, BISCUITS, AND CAKES
UNSATURATED
FATS
SHOULD AIM TO
INCLUDE MORE OF
THESE FATS
IT CAN BE BENEFICIAL
FOR HEART HEALTH
THEY’RE FOUND IN: FISH,
NUTS, AVOCADOS,
VEGETABLE OILS

64. TRANS
FATS
IT CAN RAISE CHOLESTEROL
AND INCREASE THE CHANCE
OF GETTING HEART DISEASE
THE FOOD CONTAINS TRANS FAT
WHEN YOU SEE “HYDROGENATED”
OR “PARTIALLY HYDROGENATED”
OILS ON AN INGREDIENTS LIST
THEY’RE FOUND IN: STICK
MARGARINE, COOKIES,
CAKES, AND FRIED FOODS

68. RETINOIDS – ALSO KNOWN AS
“PREFORMED VITAMIN A”; THEY ARE
FOUND IN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS

69. CAROTENOIDS – ALSO KNOWN AS
“PROVITAMIN A”; THEY ARE FOUNDIN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS

70. WHAT DOES IT DO FOR OUR BODIES?
1. Essential for eyesight, especially for night vision;
2. Essential for normal growth and reproduction;
3. Prevents dry lips and protects respiratory track and
urinary tract against harmful bacteria;
4. Builds immunity (ability to fight infections);
5. Essential for correct functioning of epithelial cells
and mucus secretion.
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS

71. BEST SOURCES

72. BEST SOURCES

73. NORMAL VISION NIGHT BLINDNESS

74. NIGHT BLINDNESS
IT IS ONE OF THE FIRSTSIGN OF VITAMINA
DEFICIENCY.
RODS OF THE RETINADO NOT FUNCTION WELLIN
DIMLIGHT OR TWILIGHT

75. HYPERKERATOSIS
A VITAMIN A DEFICIENCYWHERE MUCUS-SECRETING
CELLS AREREPLACED BYKERATIN PRODUCING CELLS
LEADINGTO A VERYDRY ROUGH SKIN.
SOME SYMPTOMS OF THE MORECOMMON CAUSES
INCLUDE:CORNS, CALLUSES AND ECZEMA

76. HYPERKERATOSIS

77. Do not ingest too much
vitamin A for your body
will produce a toxic
syndrome known as
“HYPERVITAMINOSIS A”!

78. Pregnant women should
not ingest excessive
amounts of vitamin A
because it can cause
fetal abnormalities!

79. WHAT DOES IT DO FOR
OUR BODIES?
Works with calcium and phosphorus to
make strong, healthy bones, and teeth.
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3

80. VITAMIN D2 – (ERGOCALCIFEROL); THIS IS
A PLANT-DERIVED FORM
VITAMIN D3 – (CHOLECALCIFEROL); THIS
IS GENERATED BY THE SKIN BY UV-
RADIATION. IT CAN BE DRIEVED FROM
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3

82. RICKETS
IT IS A VITAMIN D DEFICIENCY WHERE BONES ARE
UNDERMINERALIZED DUE TO POOR ABSORPTION OF
DIETARY CALCIUM; MOST COMMON IN CHILDREN WHO ARE
BETWEEN 6 AND36 MONTHS OLD.
SYMPTOMS: BONE FRACTURES,PAIN OR
TENDERNESSIN THE BONES, MUSCLECRAMPS,
TEETH AND SKELETALDEFORMITIES,

83. RICKETS

84. OSTEOMALACIA
IT IS A VITAMIN D DEFICIENCY IN ADULTS WHERE THERE IS
MALFORMATIONOF SKELETON; NOT THE SAME WITH
OSTEOPOROSIS!
SYMPTOMS: BONE PAIN, ESPECIALLYIN HIPS; A DULL
ACHING PAIN FROM HIPS TO: LOWERBACK, PELVIS,
LEGS,RIBS

85. OSTEOMALACIA

86. Do not ingest too much vitamin
D for it will increased your
calcium level in the blood
leading to its deposition in the
kidneys called
“HYPERVITAMINOSIS D”!

87. EXCESSIVE EXPOSURE
TO SUNLIGHT DOES
NOT LEAD TO
VITAMIN D TOXICITY!

88. One toxicity of
vitamin D is
contraction of blood
vessels or
“HYPERTENSION”!

89. WHAT DOES IT DO FOR OUR BODIES?
1. Acts as a powerful “antioxidant”;
2. Protects RBCs from destruction, it also delays aging;
3. Keeps the integrity of all cell membranes;
4. Prevents the formation of oxidized LDL which can
cause cardiovascular diseases;
5. Protects the body against Alzheimer’s disease,
Parkinson's disease, cataract, and cancer.
A
“TOCOPHERO
L”

91. Premature infants are
susceptible to vitamin E
deficiency because placental
transfer is poor and they
also have limited adipose
tissue!

92. HEMOLYTIC ANEMIA
IT IS A VITAMIN D DEFICIENCYWHERETHE LIFESPAN
OF RBCsARE SHORTENING ANDDOESNOT RESPOND
TO IRON THERAPY
SYMPTOMS: PALENESS OFTHE SKIN, FATIGUE,
CONFUSION, DIZZINESS,INABILITYTO DO PHYSICAL
ACTIVITY, ENLARGEDSPLEEN AND LIVER,DARK
URINE

93. HEMOLYTIC ANEMIA

94. EDEMA
IT IS A MEDICAL TERM FOR SWELLING;BODY PARTS
SWELLFROM INJURYOR INFLAMMATION DUETO
LACK OF VITAMIN E
SYMPTOMS: (WILLDEPENDON THE AMOUNT OF
SWELLING)BUT MOSTLY LEGS FEELHEAVY

95. EDEMA

96. VITAMIN K1 – (PHYLLOQINONE); SYNTHESIZED
IN PLANTS
VITAMIN K2 – (MENAQUINONE);SYNTHESIZED
IN THE INTESTINEBYBACTERIALFLORA
MENADIONE – SYNTHETICVITAMINK
EXISTS IN
THREE FORMS

97. WHAT DOES IT DO FOR
OUR BODIES?
Essential for blood clotting.
“K” IS DERIVED
FROM THE
GERMANWORD
“KOAGULATION”

99. 1. May occur due to killing of intestinal
flora by long-term use of antibiotics in
adults.
2. Newborns have sterile intestine,
therefore they cannot synthesize Vitamin
K which may result to life-threatening
bleeding disorder.
“DEFICIENCI
ES”

100. It is recommended that all
newborns received a single
intramuscular dose of
Vitamin K as prophylactic
against hemorrhage.

102. • A vitamin that can dissolve
in water. Water-soluble
vitamins are carried to the
body's tissues but are not
stored in the body. They are
found in plant and animal
foods or dietary supplements
and must be taken in daily.

103. Vitamin B1 - Thiamin
Vitamin B2 - Riboflavin
Vitamin B3 - Niacin
Vitamin B5 - Panthotenic Acid
Vitamin B6 - Pyridoxine
Vitamin B7 - Biotin (Vitamin H)
Vitamin B9 - Folate (Folic Acid)
Vitamin B12 - Cobalamin
Vitamin C – Ascorbic Acid

104.  plays an important
part in carbohydrate
metabolism and in
digestion.
 enhance circulation.

105.  most common in
only rice feeding
community especially
polished rice.

106.  required by the body to use oxygen and the
metabolism of amino acids, fatty acids and
carbohydrates.
 activates the pyridoxine, creates the niacin and
assists the adrenal gland.

108.  a deficiency disease
due to inadequate
intake of riboflavin and
characterized by sores
on the mouth.

109.  required by the body for the utilization of
carbohydrates and tissue respiration.
 drive a metabolic process known as
glycolysis, the extraction of energy from
glucose (sugar).
 prevents and controls diabetes.

111.  is marked
by dementia, diarrh
ea, and dermatitis,
also known as “the
three Ds”.

112.  assists the metabolism.
 helps fight allergies.
 maintains healthy skin,
muscles and nerves.

113.  abnormal sensation of
the body such as
numbness, tingling or
burning.

114.  balances the hormonal
changes of women.
 assists with controlling
your mood and behavior.

115.  Irritability
 Nervousness
 Insomnia
 Asthma
 Dermatitis
 Development of allergies

116.  plays a role in the Kreb
cycle.
 indicated for healthy hair,
skin, sweat glands, nerve
tissue and bone marrow.

117.  Hair loss
 Dry, scaly skin
 Fatigue
 Loss of appetite
 Nausea and vomiting
 Mental Depression

118.  required for DNA
synthesis.
 essential for creating
heme.
 important in the forming
of amino acids.

119.  a birth defect where
there is incomplete closing
of the backbone and
membranes around
the spinal cord.

120.  used with older
people to give an
energy boost.
 assists in preventing
mental deterioration.

121.  Sore tongue
 Weakness
 Fatigue
 Weight loss
 Back pain
 Apathy

122.  Antioxidant
Defenses
 Collagen Formation
 Immune Function

124. MINERALS

125. Essential in
mineralization of
bones and teeth.
Regulator of many of
the body’s biochemical
processes.
Involved in blood
clotting, muscle
contraction and
relaxation.
Involved also in nerve
function, blood
pressure and immune
defenses.

128. Essential in
mineralization of
bones and teeth.
Used in energy
transfer and
maintenance of acid-
base balance.
It is a part of
every cell.

131. sodium
Maintains normal
fluid and electrolyte
balance.
Assists nerve
impulse initiation
and muscle
contraction.

136. Maintains normal
fluid and electrolyte
balance.

137. chromium
Works with insulin
and is required for
release of energy
from glucose.

139. Necessary for
absorption and use of
iron in the formation
of hemoglobin.

142. fluoride
Involved in the
formation of dental
enamel and prevents
dental caries.
Involved in the
formation of teeth
and skeleton and
inhibits osteoporosis
in old age.

145. As part of the two thyroid
hormones, iodine regulates
growth, physical and mental
development and metabolic
rate.

148. Essential in the
formation of blood;
involved in the
transport and storage
of oxygen in the blood.
A cofactor bound to
several non-homo
enzymes required for
the proper functioning
of cells.

151. Integral part of
vitamins, biotin and
thiamin, as well as
the hormone insulin.

153. Essential for normal
growth, development,
reproduction and
immunity.

156. Involved in bone
formation and tissue
energy metabolism.