FOODS AND NUTRITION

1. FOODS
AND
NUTRITION

2. FOOD

3. NUTRITION

4. FOOD
It is any substance that provides nutritional
support for our body.
It is a plant and animal origin and contains
essential nutrients, such as carbohydrates,
fats, proteins, vitamins or minerals.

5. NUTRIENTS
It is a chemical that an organism needs to
live and grow
They are used to build and repair tissues
regulate body processes and converted to
and used as energy.

6. NUTRITION
It is the study of the food and how the body
makes use of it.
It is to provide life and to sustain that life by
allowing it to grow and be in a state of
optimum health.

7. MALNUTRITION
They lack of healthy food in the diet or an
excessive intake od unhealthy foods leading to
physical harm.
It is a disorder that result when the body receives
too little food, too much food or food lacking in
necessary nutrients or when it is unable to properly
utilize the food that it does receives.

8. UNDERNUTRITION
Such as elongated period of
starvation, will result in sever lack of
food based nutrients.

9. When a child is properly nourished, he/she
is likely:
To feel and look healthy.
To be happy with himself and others.
To have a good disposition.
To be able to relate himself well with others.
To have the ability to think and reason out very
well.
To be more alert and active,

10. When a child is properly nourished, he/she
is likely:

11. When a child is malnourished, he/she is
likely:
To look thin and emaciated.
To feel irritable and unhappy.
To feel weak and less interested in play and
other physical activities (games, sports, etc.)
To be confused and slow in reasoning out.
To be underweight.

12. Causes of
Malnutrition: • Poverty
• Famine
• Medical problems
• Ignorance
• Poor eating habits
• Wrong choice of
food
• Poor body
metabolism
• Large family size
• Unhygienic
environment
• Faulty food intake

14. Solution of
Malnutrition:
• Healthy lifestyle
• Awareness of the family about proper
nutrition
• Nutrition Education in school
• Nutrition program of the country

15. Concerned Organizations on Health and
Nutrition:
(International)
UNICEF – United Nations Children’s
Emergency Funds
WHO –World Health Organization
USAID – United StateAgency for
International Development
CARE – Defending Dignity, Fighting Poverty

16. Concerned Organizations on Health and
Nutrition:
(National Concerned Organizations)
DOH – Department of Health
4P’S – Pantawid Pamilyang Pilipino
Program

17. Go foods
Grow foods
Glow foods

18. GO FOODS
 Energy giving food that is rich in
carbohydrates
 Providing the body with heat and energy
since it makes the body go.

19. GROW FOODS
 Body – building food that is rich in protein
 Building and repairing body tissue

20. GLOW FOODS
 Body regulating food that rich in minerals
and vitamins that make the person look
beautiful.

21. Eating for health
(A daily plan)

22. FOOD PLAN
 The basis for planning meal daily, weekly
and monthly
 Listing of foods classified intro three basic
food groups – body building, energy giving
and regulating foods

23. Steps in making a food
plan

24. STEPS:
1. Make a list of all foods liked by the family and
classify these into three food groups
2. Prepare a table to determine the food a day, for
a week, or even for a month if desired.
3. Sum up the total needs of the family for the
period.

25. STEPS:
4. Convert the food needs into the market units.
5. Assign a certain percentage for the food budget
for each food classification.
6. Plan for the weekly or a monthly menu by
selecting specific foods from each group in the
food plan.

26. MEAL PLANNING
-is a process of
combining
nutritious food in
the right amount.

27. MENU
- List of foods
included in a
meal

28. BREAKFAST
- is a high meal eaten in the morning
LUNCH
- is a light meal eaten in the middle of the
day
SUPER/DINNER
- is a light meal eaten in the evening

29. MIRIENDA CENA
-is a combination of mid-afternoon snack
and supper
SNACK
-Is the light meal eaten between meals
BRUNCH
-is a combination of breakfast and lunch

30. FACTORS TO CONSIDER IN MEAL
PLANNING:
 Food budget
 Nutrients
 Age
 Sex
 Activity
 Size of the family
 Food in season
 Nutritional need of
the different
members
 Meals eaten outside
the home
 Competency of the
cook

31. NUTRIONAL GUIDELINES:
1. Eat a variety of foods everyday.
2. Breastfeed infants exclusively from birth to
4 – 6 months, and then, give appropriate
foods while continuing breastfeeding.
3. Maintain children’s normal growth through
proper diet and monitor their growth regularly.

32. NUTRIONAL GUIDELINES:
4. Consume fish lean meat, poultry or dried beans
5. Eat more vegetables, fruit and root crops.
6. Eat foods cooked in edible/cooking oil daily.
7. Consume milk, milk products or other calcium –
rich foods such as small fish and dark green leafy
vegetables everyday.

33. NUTRIONAL GUIDELINES:
8. Use iodized salt, but avoid excessive intake of
salty foods.
9. Eat clean and safe foods.
10. For a healthy lifestyle and good nutrition,
exercise regularly, do not smoke, and avoid
drinking alcoholic beverages.

34. FAMILY SIZE AND FOOD NEEDS
FAMILY
 Universal institution made up of individuals
living together because of blood relation and
marriage. It is in the family where love first
developed.

35. FAMILY SIZE AND FOOD NEEDS
Small Size Family
 Is able to provide with adequate foods that the
family needs.
Large Families
 With more members needs to provide more
foods if all members were to be adequate
nourished.

36. KINDS OF FAMILIES
1. NUCLEAR FAMILY
 A family group consisting of a pair of adults and
their children.
2. Blended Family
 A family made of two parents and their children
from previous marriage.

37. KINDS OF FAMILIES
3. FOSTER FAMILY
 Someone who take kids into their homes and
take care of them as long as kids needs.
4. ADOPTIVE FAMILY
 Is a family which has adopted children

38. KINDS OF FAMILIES
5. SINGLE PARENT FAMILY
 Is a family which is headed by only father or
mother.
6. DUAL – CAREER FAMILY
 Is a family whose parents work and earn income
mutually.

39. RDA – Recommended Dietary
Allowance
Is an estimation of the amount of a
particular vitamin or nutrient the
average person needs on a daily basis

40. FACTORS IN PREPARING
RDA – RECOMMENDED DIETARY
ALLOWANCE
Individual variations food utilization and food
resources.
Recommended to meet the requirements of all
types of healthy Filipinos.
Determining caloric requirements of various ages,
physical activity and body weight.

41. THE BASIC FOUR (FNRI)
FNRI – FOOD NUTRITION RESEARCH
INSTITUITE
Is the principal research institute of
the government in food and nutrition.

51. FOODS NUTRIENTS NEEDED BY THE
BODY
ThreeWays on How Nutrients Found in Food Nourishes a
Human Body:
1. They supply heat and energy.
2. They provide the building blocks which build and repair
body tissue.
3. They provide substances which regulate body processes
such as digestion, circulation, absorption, respiration and
exception.

52. NUTRIENTS
-are chemicals substance from
foods needed for the maintenance
of life.

53. TWO FORMS OF NUTRIENTS
MACRONUTRIENTS
and
MICRONUTRIENTS

54. MACRONUTRIENTS
-Are present in comparatively large amount that others

55. MICRONUTRIENTS
-Are present in food in
quite small amounts.

56. SIX BASIC NUTRIENTS
1. Protein
2. Carbohydrates
3. Fats
4. Vitamins
5. Minerals
6. Water

59. WHAT IS NUTRIENT/S?

60. WE MUST TAKE NUTRIENT TO
OUR BODY TO MAINTAIN
OPTIMUM HEALTH 