This presentation introduces the importance of nutrition and the terms used in nutrition.

1. Introduction to Nutrition
Composition of the Body
You are a collection of moving parts
Atoms-Molecules-Cells-Tissues-Organs-
Systems-Organisms.
Parts are continually changing and are
continually using NUTRIENTS.

2. Introduction to Nutrition
Oldest red blood cell – 120 days
Lining of digestive tract – renewed every
3 days.
Fat beneath your skin – not the same
that was there a year ago
Skin – always being replaced.

3. Introduction to Nutrition
All the pieces you are made of come
from the nutrients you have eaten.
The science of nutrition is the study of
how this takes place – The study of
nutrients in food and the body’s handling
of these nutrients.

4. Terms used in Nutrition
Food – Any substance, solid or liquid
which when swallowed performs one or
more of these functions:
 To promote growth
 To produce heat and energy
 To regulate the health of the body,
maintain normal body processes and
prevent disease.

5. Terms used in Nutrition
Nutrients –Chemical substances
found in food.
The essential nutrients are those the
body cannot make for itself in
sufficient quantity to meet
physiological needs, and which must
therefore be obtained from food.

6. NUTRIENTS
The six main nutrients are:
 Carbohydrates
 Fats
 Protein
 Vitamins
 Minerals
 Water

7. Metabolism
The processes by which nutrients are broken
down to yield energy or rearranged into body
structures.
Anabolism – reactions in which small molecules
are put together to build larger ones.
Catabolism – reactions in which large molecules
are broken down into smaller ones. Catabolic
reactions usually release energy and often
involve oxidation.

8. Basal Metabolic Rate
The rate at which the body uses
energy for maintaining minimal
bodily functions, such as body
temperature, respiration, and heart
beat when at rest.

9. KILOCALORIES/CALORIES
A unit by which energy is measured.
Definition – The amount of heat required
to raise the temperature of 1 gram of
water to 1 degree Celsius.

10. KILOCALORIES/CALORIES
Food energy is measured in kilocalories.
1 g. carbohydrate – 4 kcal
1g. Fat - 9 kcal
1 g. protein – 4 kcal
1 g. alcohol – 7 Kcal

11. Nutritional Status
The condition of health that reflects
the degree to which individuals or
groups use food to meet the
physiological needs of the body.

12. Diet
Food we eat each day
Balanced diet – A diet that supplies all
the essential nutrients in the correct
proportions for the needs of the
individual.

13. Recommended Dietary Allowances
(RDA)
The levels of nutrients recommended as
desirable goals in nutrition for all normal,
healthy persons
Minimum Daily Requirement (MDR) –
The amount of a vitamin or mineral
needed to prevent symptoms of a
deficiency and to provide a small margin
of safety.

14. Malnutrition
Implies long-term dietary imbalance. An
imbalance of nutrient intakes.
 Obesity – over consumption of energy or
nutrients.
 Under nutrition – under consumption of
energy or nutrients..