Lecture I Basic Concepts On Food and Nutrition

BASIC CONCEPTS
ON FOOD AND
NUTRITION
FOOD
 any substance inorganic or organic
when eaten nourishes the body by
building and repairing tissues,
supplying heat and energy, and
regulates body processes.
 provides energy (calories) and
nutrients
FUNCTIONS OF FOOD
1. To provide energy for all types of body
activities.
FUNCTIONS OF FOOD
2. To help our body grow in size and
fully develop.
3. To protect our body from diseases.

-science of food in relation to health
-study of food and how the nutrients in
food are used by our body to maintain
its normal function and health
-proper nutrition can:
1.Help us improve health

2.Prevent certain diseases
3.Achieve and maintain desirable
body weight
4.Maintain our energy
NUTRIENTS
Component needed by the body to
supply energy, build and repair
body tissues and regulate body
processes
SIX CLASSIFICATIONS OF
NUTRIENTS
1.CARBOHYDRATES (CHO)
2.PROTEINS (CHON)
3.FATS
4.VITAMINS
5.MINERALS
6.WATER
1. CARBOHYDRATES
- provides 50-60% of energy

- abundant in plants and
widespread in nature.
FUNCTIONS
1. Chief source of energy

- yields 4 kcal/gram
2. Protein Sparer
3. Roles in gastrointestinal
function
-lactose enhances the

absorption of calcium
-fiber maintains normal

elimination of waste
4. Sole energy source for the
brain and nerve tissues
- the brain and nerve

tissues utilize only
glucose for energy
2. PROTEIN
- building and repairing cells

and other specialized roles in
metabolism
FUNCTIONS
1. Body-building or Structural Role
 solid mass of soft tissues like the vital organs,

blood cells, and muscles is protein in nature.
 the skeletal system, (bones and teeth) as well as

hair and nails, and skin cannot be formed
without protein.
- all living cells are build and repaired by protein

2. As source of energy and glucose
- proteins provide 4 kcal/ gram
3. Regulator of body processes

-regulates osmotic pressure
3. FATS
- necessary as components of
tissues (in the right kind
amount) and to regulate certain
life processes.
FUNCTION
S
1. Concentrated form of energy
- 9 kcal/gram
2. Storage form of energy

- as adipose tissue, fat is the largest
reservoir of potential energy.
3. Structural component
- act as protective pad and give
support to the organs.
- subcutaneous fat also prevents

rapid heat loss from the skin,
thereby conserving heat in the
body.
5. Sparer of Protein
6. Carrier of Fat-soluble vitamins
- vitamins A,D,E,K need a fat soluble

medium to keep them in solution to
facilitate reaction in the body.
OTHER SPECIAL FUNCTIONS
• High satiety value- slowly digested and
depresses the hunger sensation, it has
staying quality in the stomach
• Contributes to flavor and palatability.
• Helps retain moistness in food
products.
4. VITAMINS
Needed in small amounts for

specific regulatory functions to
maintain life and normal growth
5. MINERALS
-Non caloric nutrients that are

found in foods
-Found in unrefined foods

FUNCTIONS
 STRUCTURAL-presence of minerals in
significant amounts to be part of the cells of
body fluid
Ex: iron in red blood cells, iodine in thyroxine
 REGULATORY
Ex: Regulator of muscle contractility.
Magnesium, potassium, sodium, calcium-
maintain normal contraction and relaxation
of muscles
6. WATER
 Next to oxygen,
absolutely essential
to stay alive
 Accounts for about 60% to 65% of body

weight for a normal adult.
 If about 20% of body water is lost, death

results
FUNCTIONS
1. UNIVERSAL SOLVENT
it carries simple sugars, amino acid,
lipoproteins, vitamins and minerals for
transportation to the different tissues for
proper functioning and nourishment.
excrete waste products from the
lungs, skin and kidneys.
FUNCTIONS
2. ACT AS LUBRICANT
-moistens the eyes, nose, and
mouth and hydrates the skin
- lubricant of the joints
3. Regulator of body temperature

RECOMMENDED INTAKE
1 ml/ calorie for adults

1.5 ml/ calorie for infants
* Generally 8 glasses a day

NUTRIENT CLASSIFICATION
ACCORDING TO FUNCTIONS
•Energy-yielding nutrients
•Carbohydrates
•Fats
•Protein
NUTRIENT CLASSIFICATION
ACCORDING TO FUNCTIONS
•Body-building nutrients
•protein
•Regulatory nutrients
• Fat, Carbohydrates, Protein Vitamins,
Minerals & Water
CARBOHYDRATES
(Energy-yielding)
32
FATS (Energy-
yielding)
33
Energy-yielding
and Body Building
PROTEINS
34
VITAMINS
and
MINERALS
(Body-
Regulating )
35
Basic Food Groups
ENERGY-GIVING FOODS
• Cereals – rice, wheat, corn, oats, noodles
Fats & Oils – butter, margarine, fish oils,
coconut oil, soybean oil
Root crops – kamote, patatas,kamoteng kahoy,
gabi, ubi
Sugar, honey, molasses, syrup, candies
Basic Food Groups
BODY BUILDING
Foods of animal origin – milk, eggs, fish, meat
(pork, beef, goat)
Foods of plant origin
Nuts: kasuy, kastanas, niyog/buko, mani,
pili
Legumes or pulses: garbansos, paayap,
gisantes, abitsuwelas, patani,
munggo, utaw
Basic Food Groups
BODY REGULATING
• Green leafy vegetables: talbos ng kamote,
kangkong, malunggay, talbos ng kalabasa,
alugbati, talbos ng sayote
Yellow- and orange-colored fruits & egetables:
carrots, kalabasa, mango, papaya, tomato,
tiesa, orange, lemon, dalanghita, suha, pinya
KEY CONCEPTS IN
NUTRITION
1. Food is a basic need of humans.

♦ Individuals need adequate food
in order to survive & the right
variety of foods for optimal health.
40
KEY CONCEPTS IN
NUTRITION
Key Concepts in Nutrition
2. Foods provide energy (calories), nutrients, & other
substances needed for growth & health.
6 Categories of Nutrients in Food:

1. Carbohydrates
2. Proteins
3. Fats
4. Vitamins (15)
5. Minerals
6. Water: a nutrient essential for life
KEY CONCEPTS IN
NUTRITION
Key Concepts in Nutrition
3. All nutrients needed by the body are available
through food.
4. NO food by itself has all the nutrients for full

growth and development.
5. Proper combinations of food can lead to a well-

balanced diet.
HEALTHY DIET
•Contains many different foods

that together provide calories,
nutrients, and other beneficial
substance in amounts that promote
the normal functioning of our body
A Healthy Diet
• 3 Key Characteristics:
1. Adequacy – contains foods that are good
sources of a number of nutrients but not a lot
of calories
»Nutrient-dense foods: they contain high
amounts of nutrients compared to calories
Ex. fruits, vegetables, lean meats, dried beans
»Empty-calorie/Energy-dense foods: they

provide a lot of calories but low amounts of nutrients
Ex. soft drinks, candies, alcoholic drinks, chips
A Healthy Diet
2. Variety – eating different foods from each

of the 3 food groups will ensure a varied
diet that will provide enough nutrients
►There is no complete food.

 No single food contains all the
nutrients our body needs.
A Healthy Diet
3. Balance – a balanced diet should be a mixture
of energy-giving foods, growth-promoting foods,
and regulating & protective foods
UNDERNUTRITION
When people do not eat

(or absorb) enough
nutrients to cover their
needs for energy and
growth, or to maintain a
healthy immune system.
It is an important underlying cause of illness

and death.
CAUSES OF UNDERNUTRITION
•Poor diets
•Disease
•Inadequate care of
vulnerable household
members
•Unhygienic living conditions
•Inadequate health services
RESULT OF UNDERNUTRITION
•Slow growth
•Common childhood illnesses
•At high risk of permanently
stunted growth and
development
Overnutrition
•Overconsumption of
necessary
requirements of
essential nutrients, or
the amount of
calories a person
needs to remain
healthy.
Results of
Overnutrition
1
2
3
4
5
6
7

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What are the main functions of food?

What are the main functions of food?

What are the six classifications of nutrients?

What are the six classifications of nutrients?

BASIC CONCEPTS

3. To protect our body from diseases.

1.Help us improve health

- provides 50-60% of energy

1. Chief source of energy

-lactose enhances the

-fiber maintains normal

- the brain and nerve

- building and repairing cells

 solid mass of soft tissues like the vital organs,

 the skeletal system, (bones and teeth) as well as

- all living cells are build and repaired by protein

3. Regulator of body processes

2. Storage form of energy

- subcutaneous fat also prevents

6. Carrier of Fat-soluble vitamins

- vitamins A,D,E,K need a fat soluble

Needed in small amounts for

-Non caloric nutrients that are

-Found in unrefined foods

 Accounts for about 60% to 65% of body

 If about 20% of body water is lost, death

3. Regulator of body temperature

1 ml/ calorie for adults

* Generally 8 glasses a day

1. Food is a basic need of humans.

6 Categories of Nutrients in Food:

4. NO food by itself has all the nutrients for full

5. Proper combinations of food can lead to a well-

•Contains many different foods

»Empty-calorie/Energy-dense foods: they

2. Variety – eating different foods from each

►There is no complete food.

When people do not eat

It is an important underlying cause of illness

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