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.

This quiz covers the basics of nutrition and food technology, including balanced diets, classes of food, and how organisms obtain nutrients. It is designed for students studying nutrition and food technology.