This document defines key terms related to food and nutrition such as nutrition, nutrients, food, and calories. It outlines the objectives of the class which are to define these terms and recognize the functions of food and nutrition in relation to the human body. These functions include providing body fluids and regulating temperature, fuel for energy and work, growth and repair, metabolic processes and protection. The document also discusses factors that contribute to increased food intake like advertising, vending machines and snacking. It describes measurements used to evaluate nutritional status such as dietary intake, biochemical measurements and anthropometric measurements. Finally, it examines cultural influences on dietary practices and provides examples of Islamic and Chinese food culture.

1. Unit -1
IMPORTANCE OF FOOD AND NUTRITION
IN
RELATION TO HUMAN BEINGS
Mrs. Mehrunnisa
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2. Objectives:
After completion of the class students should be able to:
Define food.
Define Nutrition.
Define Nutrient.
Define Calorie.
Recognize the functions of food and nutrition in relation to
human being.
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3. Definitions
Nutrition: It is defined as the science of food and its relationship to health.
Nutrients: Defined as the food or other substance that provides energy or
building material for the survival and growth of a living organism.
Food: Anything which taken in to the body, serves to nourish or build up
tissues or to supply body heat.
Calories: The power of the animal body of developing and maintaining heat.
Balanced Diet: This is the diet which provides adequate amount of all
nutrients, not too much or not too little.
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4. Functions of food and Nutrition in relation to the human being
 Provide body fluid and to help regulate body temperature.
 As fuel for energy for body heat and work.
 For growth and repair.
 For developing body tissues.
 For metabolic processes and protection.
 To form a vehicle for other nutrients, add bulk to the diet.
 Provide a habitat for bacterial flora and assist proper elimination
of refuse.
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5. Factors contributing to increased food intake
• Advertising of high – calorie foods targeted at children and adults
• Vending machine selling high-sugar drinks and high-fat snacks
• Greater number of meals eaten in restaurants
• Continuous snacking
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6. Indications of Food and Nutrition Signals
The nutritional health of an individual is referred to as his
or her nutritional status and describes how well nutrient
needs are being met.
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7. Measurements used to evaluate Nutritional status
Dietary intake
• Where and when food is eaten
• Use of dietary supplement
• Food sources
• Special diet if any
• Cooking facilities
Biochemical measurements
• Blood vitamin levels
• Blood Protein levels
• Blood Lipid Levels
Anthropometric Measurements
• Body weight or height (Body
Mass index)
• Skin fold Thickness
• Waist circumference
Clinical Measures
• Skin
• Hair
• Eyes
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8. Cultural Influences On Dietary Practices
Food Practices
What is edible?
Important food roles.
Food preparation.
Use of foods.
 Number and Timing of meals.
How food is eaten.
Health beliefs about food and dietary habits.
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9. Food culture
Islamic:
• Muslim dietary laws are derived from Islamic teachings mentioned in the
Quran.
• Alcohol is strictly forbidden
• Pork is strictly forbidden.
Chinese:
• Chinese cooks believe that refrigeration diminishes natural flavors, so they
select the freshest foods available
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10. • Be familiar with and respect traditional dietary practices
• Be knowledgeable about common diet-influenced health problems in
the client’s culture
• Be aware of possible dietary acculturation practices
• Promote healthy food choices
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