Nutrition and Food Technology Chapter 2

Nutrition and Food Technology

Balanced Diet

• A diet that includes all the classes of food in the right quantity according to the individual's body requirement.
• Comprises carbohydrates, proteins, fats, vitamins, minerals, and water.

Nutrition

• The process by which organisms obtain nutrients in food to produce energy and carry out life processes.

Malnutrition

• Lack or excess of any class of food in the daily diet, leading to health problems such as:
  • Anemia (iron deficiency)
  • Marasmus (carbohydrate deficiency)
  • Goitre (iodine deficiency)
  • Kwashiorkor (protein deficiency)
  • Rickets (vitamin D/calcium deficiency)
  • Scurvy (vitamin C deficiency)

Pinggan Sihat Malaysia

• A concept introduced by the Ministry of Health (MOH) Malaysia to promote healthy eating.

Calorific Values of Different Classes of Food

• Calorific value: the quantity of heat energy released when 1 gram of food is completely burnt.
• 1 calorie: the total heat energy needed to raise the temperature of 1g of water by 1°C.
• Class of food and calorific value (kJ/g-1):
  • Carbohydrates: 16.7
  • Protein: 16.7
  • Fats: 37.6
• 1 cal = 4.2 J

Factors Affecting Total Calories Required

• Age: children require more calories than older people.
• Sex (gender): men require more calories than women.
• Body size: a bigger body size requires more calories than a smaller body size.
• Physical activities/occupation: construction workers require more calories than clerks.
• Surrounding temperature: people in cold climates need more calories than those in hot climates.
• Condition of health: sick people need more calories than healthy people.

Effects of Intake Calories That Do Not Meet Individual Requirements

• Lack of calories: may lead to anorexia nervosa.
• Excess of calories: may lead to obesity and related health problems.
• Consuming fast food and junk food: may lead to health problems due to lack of essential nutrients.