FST 307 Basic Nutrition PDF

FST 307 BASIC NUTRITION CHAPTER 1 INTRODUCTION TO BASIC NUTRITION CHAPTER OUTCOMES At the end of this chapter, students should be able to:- a) Explain the definition of nutrition, nutrient, food and diet b) Describe the composition of food  DEFINITION OF NUTRITION  A study of nutrients,...

FST 307 BASIC NUTRITION CHAPTER 1 INTRODUCTION TO BASIC NUTRITION CHAPTER OUTCOMES At the end of this chapter, students should be able to:- a) Explain the definition of nutrition, nutrient, food and diet b) Describe the composition of food  DEFINITION OF NUTRITION  A study of nutrients, their action, interaction and balance in relation to health and diseases  The process by which the body ingests, digests, absorbs, transports, utilizes and excretes food substances  DEFINITION OF NUTRIENTS  Nourishing substances in foods that are essential for growth of infants development that leads to adulthood and maintenance of body function throughout life.  Organic nutrients 1) Carbohydrates 2) Lipids 3) Proteins 4) Vitamins  Inorganic nutrients 1) Minerals 2) Water  Energy producing nutrient 1) Carbohydrate 2) Protein 3) Fat  Non-energy producing nutrient 1) Vitamin 2) Mineral 3) Water ESSENTIAL NUTRIENTS FOR HUMAN (B7) (B9) (B5) (Pyridoxine) (Cobalamine)  DEFINITION OF DIET  The foods and beverages a person eats and drinks.  The quality of which affects the risk of chronic diseases  DEFINITION OF FOOD  Derived from plant or animal sources  Provide energy and nutrients  Used by the body for maintenance, growth, and repair  COMPOSITION OF FOODS a) Six classes of essential nutrients: 1) Carbohydrate 2) Protein 3) Fat 4) Vitamin 5) Mineral 6) Water b) Non-essential nutrients: 1) Phytochemicals 2) Pigments 3) Food additives CARBOHYDRATE Complex Simple Fiber PROTEIN  FAT / LIPID Saturated Fat Unsaturated Fat Essential fatty acids  VITAMINS  Vitamins are chemical substances in food that perform specific functions in the body.  Humans need 13 different vitamins.  MINERALS  Minerals are also chemical substances in food.  Humans need 15 different minerals in their diet.  WATER Most individuals need about 10 cups of water per day.  PAUSE TO PONDER… a) Can you explain the definition of nutrition, nutrient, food and diet? b) Ask your friend to describe the composition of food. CHAPTER OUTCOMES At the end of this chapter, students should be able to:- a) Describe factors that influence food selection FACTORS THAT INFLUENCE FOOD SELECTION BASIC REGULATION OF FOOD INTAKE a) Hunger i. Prompts eating; physiological desire b) Satiation i. Signals to stop eating c) Satiety i. Lack of hunger d) Appetite i. Psychological desire INFLUENCES IN FOOD INTAKE FACTORS OF FOOD INTAKE  HUMAN BODY COMPOSITION 23-31% 13-21% 60 % 60%  BASIC SYSTEMS IN HUMAN BODY  DIGESTIVE SYSTEMS If food is not digested and absorbed, it is eliminated; doesn’t provide nutrients  CIRCULATORY SYSTEMS  Vascular system consist of: a) Heart b) Arteries c) Veins d) Capillaries  Portal vein  Carry blood from gastrointestinal tract to liver  Rich in nutrients  Hepatic vein  Carry blood from the liver to the heart  EXCRETORY SYSTEMS  System that removes waste from the body  Kidney: remove urea and excess water soluble nutrients  Skin: perspiration  Lung: remove CO2 through respiration  STORAGE SYSTEMS  System that stores nutrient from food into our body  Fat: adipose tissue  Short term storage of glucose: muscle, liver, blood  Vitamins and minerals: liver  Other nutrients: in individual cells  calcium: taken from bone may harm these  protein: from muscle tissue  CONTROL SYSTEMS  System that manages and maintains our bodily function  Example:- a) Insulin and Glucagon regulate blood glucose level b) Thyroid hormone regulates metabolic rate  Nervous system a) Nerve influence acid secretion in the stomach b) Sight, smell, taste: use nerve to convey information to the brain  PAUSE TO PONDER… a) Ask your friend to describe factors that influence food selection b) Ask your friend to describe the factors that influences food intake. END OF CHAPTER 1.1 & 1.2