Introduction To Basic Nutrition PDF

NUTRITION NUTR200 1 INTRODUCTION TO LECTURE 1 BASIC NUTRITION 2  Define the meaning of Nutrition and Nutrients Explain how the digestive system process the food Classify the types of Nutrients LEARNING OBJE...

NUTRITION NUTR200 1 INTRODUCTION TO LECTURE 1 BASIC NUTRITION 2  Define the meaning of Nutrition and Nutrients Explain how the digestive system process the food Classify the types of Nutrients LEARNING OBJECTIVES: Estimate the importance intake of nutrients. Explain the meaning of Food Quality List the five key factors to chive a Healthy Diet 3 What is a Nutrition? 4 The word nutrition first appeared in 1551 and comes from the Latin word nutrire, meaning “to nourish.” Nutrition is the intake of food, considered in relation to the body’s dietary needs. Nutrition is the study of what nutrients are in food, and how our bodies use them 5 Nutrients: Substances that allow your body to make energy, build and maintain tissue, and regulate bodily processes. Nutrients must be obtained from food since the human body does not synthesize them. Essential Nutrients: The nutrients the body can’t make for itself from other raw materials. 6  Calories: Units of energy that are used to measure the energy in food.  A kilocalorie is the energy required to raise 1 kilogram (kg) of water ( a liter) by 1º C. 7  FOOD SUPPLEMENTS  Food supplements are concentrated sources of nutrients (e.g. minerals and vitamins) or other substances with a nutritional or physiological effect that is marketed in “dose” form (e.g. pills, tablets, capsules, liquids in measured doses)  Food supplements are intended to correct nutritional deficiencies, maintain an adequate intake of certain nutrients, or support specific physiological functions. 8 MALNUTRITION Is a serious condition that happens when your diet does not contain the right amount of nutrients.  It means "poor nutrition" and can refer to:  Undernutrition – not getting enough nutrients  Overnutrition – getting more nutrients than needed 9 WHAT’S IN FOOD? The foods we eat contain nutrients, and there are six Foods also contain classes of nutrients required nonnutrients that may be for the body to function and harmful (such as cholesterol, maintain overall health. These dyes, flavors, and are carbohydrates, lipids, preservatives) or beneficial proteins, water, vitamins, and (such as antioxidants). minerals. 10   Digestion, Absorption, & Metabolism  Digestion: Process by which food is broken down into its components in the gastrointestinal tract with the help of digestive enzymes. HOW DOES THE  Absorption: The passage of digested BODY PROCESS nutrients through the walls of the THE FOOD YOU intestines or stomach into the blood or lymph, where they are transported to the EAT? cells.  Metabolism: All the chemical processes by which nutrients are used to support life, includes anabolism and catabolism. 11 ANABOLISM VS. CATABOLISM 12  Digestive System http://www.majoranasanlazzaro.it/ebookC 13 omenius/digestion.html CLASSIFICATION OF NUTRIENTS Macronutrient Micronutrients Source of Energy Regulators 14 1- Macronutrient  Nutrients that are needed in large amounts, to grow, develop, repair and feel good!  Each of these macronutrients provides energy in the form of calories. For example:  In carbohydrates, there are 4 calories per gram.  In proteins, there are 4 calories per gram.  And in lipids, there are 9 calories per gram. 15 2- Micronutrients  Nutrients that are needed in small amounts.  include all the essential minerals and vitamins.  all vitamins and minerals act as regulators.  As regulators, the vitamins and minerals assist in all body processes 16  MACRONUTRIENT 1- Carbohydrates: Carbohydrates are one of the main types of nutrients. They are the most important source of energy for your body. molecules composed of carbon, hydrogen, and oxygen. Carbohydrates are broadly classified into two forms based on their chemical structure: simple and complex. 17  Lipids are also a family of molecules composed of carbon, hydrogen, and oxygen, but unlike carbohydrates, they are insoluble in water. Lipids provide more energy per 2- LIPIDS gram than carbohydrates. Lipids are found in butter, oils, meats, dairy products, nuts, and in many processed foods. 18 3- PROTEINS  The word protein comes from a Greek word meaning “of primary importance,”.  Proteins are macromolecules composed of chains of subunits called amino acids.  Amino acids are simple subunits composed of carbon, oxygen, hydrogen, and nitrogen.  The food sources of proteins are meats, dairy products, seafood, and a variety of different plant-based foods. 19  4- WATER  Major constituent of all living cells  Must have in large quantities  Composed of two hydrogen's and one oxygen  More than 60 percent of your total body weight is water.  Transports essential nutrients to all body parts, transports waste products for disposal, and aids with body temperature maintenance. 20  1- Minerals  Minerals are inorganic substances.  There are two types of minerals: 1- Macrominerals 2-Trace minerals MICRONUTRIENTS Minerals are critical for enzyme function, maintaining fluid balance, building bone tissue, synthesizing hormones transmitting nerve impulses, contracting and relaxing muscles, and protecting against harmful free radicals. minerals functions Enzyme functions Fluid balance Build up bone tissue Synthesis hormones Trans nerve impulses Muscular contraction and relaxation Protects from radicals 21 2- VITAMINS  Vitamin is defined as an essential, non caloric, organic nutrient needed in tiny amounts in the diet.  Vitamins are required to perform many functions in the body.  The vitamins fall naturally into two classes: fat soluble and water soluble.  Examples: vitamins A, B, C, D, E and K 22 DISCUSSION Make a list of some of your What are some of the nutrients favorite foods. found in your favorite foods? 23 WHAT IS THE IMPORTANCE OF NUTRIENTS? 1 2 3 MEET AVOID PREVENT NUTRITIONAL NUTRIENT NUTRIENT NEEDS DEFICIENCIES TOXICITY 24  FOOD QUALITY: (NUTRIENTS DENSITY )  One measurement of food quality is the amount of nutrients it contains relative to the amount of energy it provides.  High-quality foods are nutrient-dense, meaning they contain lots of nutrients relative to the amount of calories they provide.  Low-quality “empty-calorie” foods such as carbonated sugary soft drinks, which provide many calories and few nutrients. 25  NUTRIENTS DENSITY Which food item has the greatest nutrients density? 26   Achieving a healthy diet is a matter of balancing the quality and quantity of food that is eaten. There are five key factors that make up a healthful diet: 1- Adequacy: the foods provide enough of each ACHIEVING essential nutrients. 2-Balance: the choices dose not overemphasize one food type at the expense of another. A HEALTHY 3-Calorie control: Food provide the amount of energy you need to maintain appropriate weight. DIET 4-Moderation: Food dose not provide excess fat, sugar or salt. 5-Variety: The food chosen differ from one day to the next. 27 WORKSHEET SAMPLE CALCULATION  A slice of bread has 12 g of carbohydrates, 3g of protein, and 3 g of fat.  What is the Total of calories ? 28 https://create.kahoot.it/my-library/kahoots/4cadf739-4770-4c33-8da6-2689d31e9756 29 Thank you Any questions ?? 30