Concepts of Nutrition and food Nutrients

INTRODUCTION

Meaning of nutrition

Nutrition is the process by which organisms take in and use nutrients.

Nutrients are any substances that nourish an organism.

Food is any material when taken in absorbed and utilized meet requirement ofplant and animal body.

The Concepts of Nutrition and Food Nutrients

Explain the concepts of nutrition and food nutrients

FUNCTION OF FOOD

1. Oxidized to release energy
2. Used in growth of cells
3. Used to repair lost cells and tissue

TYPES OF NUTRITION

There are two main types of nutrition: autotrophic nutrition and heterotrophic nutrition.

Autotrophic Nutrition

Is the process by which organisms manufacture their own food from simpleinorganic substances like carbon and hydrogen using either light energy(photosynthesis) or chemical energy (chemosynthesis)

Heterotrophic Nutrition

Is the process in which organisms get nutrients by eating other organisms

The Importance of Nutrition in Living Things

Outline the importance of nutrition in living things

IMPORTANCE OF NUTRITION

1. Prevent diseases
2. Helps growth and development of cells, tissue and organs
3. It helps to repair damaged parts
4. It helps to protect the body against infection and diseases

Nutrition in Mammals, Human Nutrition 

Human Nutrition

Human Nutrition is the provision to obtain the essential nutrients necessary to support life and health.

OR

Are several types of food substances that are needed by the human body for itsproper functioning.

The basic food substances include proteins, carbohydrates, lipids, vitamins,minerals, roughage and water.

Different Types of Food Substances and their Functions in Human Body

Identify different types of food substances and their functions in human Body

PROTEINS

These are substances, which contain elements oxygen and nitrogen.

SOURCE OF PROTEINS

Foods such as Meat, liver, eggs, beans, milk, cheese, peas, groundnuts and mushrooms are good sources of protein.

FUNCTION OF PROTEINS

The following are the function of protein

1. It is used in body building
2. Used by body for tissue growth and repair such as healing of wounds and replacement of skin
3. Used as a source of energy, especially when the body lacks carbohydrates and lipids
4. It enables red blood cells to transport oxygen in our bodies

CARBOHYDRATES

Carbohydrates are mainly made of carbon, hydrogen and oxygen

SOURCES OF CARBOHYDRATES

Foods such as maize, rice, bananas, potatoes, cassava, wheat (bread, cake) and yams are rich in carbohydrates.

FUNCTIONS OF CARBOHYDRATES

The following are the function of carbohydrates

1. They are chief source of energy
2. In plants they are stored as starch
3. In animals they are stored as glycogen

LIPIDS

These are compounds of carbon, hydrogen and oxygen. They are insoluble in water. Lipids are made up of fatty acid and glycogen

SOURCES OF LIPIDS

Foods such as fish, nuts, seed oils, avocados and olives are good sources of lipids.

FUNCTIONS OF LIPIDS

1. Lipids are used as a source of energy
2. Protect the organs such as heart and kidneys

VITAMINS

Vitamins are chemical substances in small amounts that are used to maintain thebody.

Vitamins can be grouped into two categories: water-soluble and fat-soluble vitamins.

Fat-Soluble Vitamins can be stored in the body. Examples of fat-solublevitamins are Vitamins A, O, E and K

Water-Soluble Vitamins are not stored in the body. Vitamins B and C are water soluble.Vitamin B is of various forms, namely Vitamin B1, B2, B6 and B12.

SOURCES, FUNCTIONS AND SIGNS OF VITAMIN DEFICIENCIES

VITAMIN	SOURCE	FUNCTION	SIGN OF DEFICIENCY
Vitamin A(Retinol)	Liver, Milk Carrots,Orange and Yellow Vegetables	Essential for the formation of membranes of the eyes and the respiratory tract	- Night blindness- Increased risk of infections
Vitamin B1(Thiamine)	Lean meat,liver, eggs,tomatoes,yeast extract sand brown rice	Carbohydrates metabolism of all foods and release of energy to cells	- Beriberi- Loss of Appetite - Muscle cramps- Heart failure
Vitamin B2(Riboflavin)	Liver,meat,wholegrain,cereals,yeast extracts	Needed for metabolism of all foods and release energy to cells	- Cracks and sores around the mouth and nose- Visual problems
Vitamin B6(Pyridoxine)	Meat,vegetables,yeast extracts,whole grain cereals	Essential in protein metabolism	- Nerve irritability- Sores in the mouth and eyes- Anaemia
Vitamin B12(Cyanocobalamin)	Fish, meat,eggs, milk and liver	Builds genetic materials, help to form red blood cells	- Anaemia- Nerve damage- Weight Loss
Vitamin C(Ascorbic Acid)	Pawpaw,Citrus fruits,Fresh Green,vegetables,tomatoesandpotatoes	- Increaseresistant to diseases.- Improve absorption of iron.- Used insynthesis ofcollagen in thebones and gums
Vitamin D(Calciterol)	Egg yolk,milk, oilfish andliver	Helps to build and maintain teeth and bones	- Rickets in children- Osteoporosis (soft bones) in adults
Vitamin E(Tocopherol)	Sunflower oil, butter,brown rice and peanuts	- Antioxidant- Preventsdamage of cellmembrane	- Nerve abnormalities- Infertility in rats
Vitamin K	Green vegetables and liver	Needed for normalblood clotting	Defective blood coagulation resulting in excessive bleeding.

MINERALS

Certain mineral elements are vital for the proper functioning of the body. Someare required in relatively large quantities and therefore called macro mineralsand others are required in very small quantities and are referred to as micro

Macro minerals include calcium, phosphates, potassium, iron, zinc, sodiumchlorine and magnesium.

Micro minerals include iodine, fluoride, manganese and copper.

Examples of minerals, their source and their function in the body

MINERAL	SOURCE	FUNCTION	SIGN OF DEFICIENCY
Calcium	Milk,Cheese,eggs andgreen vegetables	- Helps build strong bones and teeth- Important inclotting of blood	- Weak bones- Bleeding easily
Phosphates	Meat, Milk,Fish, Eggs and nuts	- Builds bones and teeth- Helps in muscle and nerve activity	- Poor bone and teeth formation
Potassium	Peanuts,bananas,orange juice and green beans	Needed for nerve and muscle function	- Poor muscle contraction
Iron	Liver,kidney,beans and green vegetables	Essential for making hemoglobin	- Anemia
Zinc	Meat, yeast	Helps to heal wounds	- Skin problems
	extrac tsand crab
Sodium	Table salt	- For nerve and muscle activity	- Muscle cramps
Chlorine	Table salt	Formation of hydrochloric acid in the stomach	- Poor digestion of protein
Magnesium	Spinach,pumpkin seeds, black beans	- Relaxation of nerves and muscles- Strengthening of bones	- Muscle weakness- Irregular heartbeat- Weak bones
Copper	Meat, fish and liver	Activation of enzyme	- Anemia- Bone and joint problems
Manganese	Kidneys,liver, tea,coffee, nuts and fruits	Formation of bones	- Nausea- Dizziness- Loss of hearing
Iodine	Iodized table salt and sea food	Production of thyroid hormones which regulate growth	- Goitre (enlarged thyroid gland)

ROUGHAGE

- This is dietary fiber that is obtained from the indigestible parts of plants.

SOURCES OF ROUGHAGE

Foods such as fruits, beans, cabbage, spinach, cassava, and whole baked potatoesare good sources of roughage.

FUNCTIONS OF ROUGHAGE

It helps in the passage of food and feces through the gut by aidingcontraction of the gut muscles

WATER

This is a compound containing element hydrogen and oxygen

SOURCES OF WATER

Rainfall, Rivers, Springs etc.

FUNCTIONS OF WATER

1. Used in digestion of food
2. Used in transport of material in the body
3. Used as solvent in chemical reaction

The Concept of Balanced Diet in Terms of Food Quality and Quantity

Explain the concept of balanced diet in terms of food quality and quantity

A BALANCED DIET

Meaning of balanced diet:A balanced diet refers to food containing all types of food nutrients in the correctproportions. We should eat a diet low in fats, sugars and salts but high in protein,carbohydrates, vitamins, minerals and roughage. More importantly we shouldtake in large amounts of water.

IMPORTANCE OF A BALANCED DIET

In order for the body to function properly, different food substances are requiredto do different works for example:

1. Carbohydrates provide energy
2. Vitamins needed to keep the body healthy
3. Minerals are needed for protection against diseases
4. Water is a universal solvent

Nutritional Requirement for Different Groups of People

Explain nutritional requirement for different groups of people

NUTRITIONAL REQUIREMENTS FOR DIFFERENT GROUPS OF PEOPLE

The following nutritional requirement

1. Expectants: There diet should contain more protein and minerals (Calcium (Ca) and Iron (Fe))
2. Lactating Mothers: Their requirements are like those of expectants butin greater amount to feed the body
3. Children: Require a lot of proteins for growth and development of body tissue.
4. The elderly People: They require adequate amounts of vitamins and minerals to maintain their health
5. Sedentary workers: These are individuals who stay in one place for along time while performing their daily occupational activities. Due to their lifestyle and occupation,obesity is increasingly common among them, they limit their intake of food rich in lipids.
6. Sick people: They need special and plenty of nutrients to help recover their health, those who have incurable diseases such as HIV/AIDS should get food that will help them to manage their conditions. They need totake plenty of fruits and water.

Different Types of Nutritional Deficiencies and Disorders in Human Beings

Outline different types of nutritional deficiencies and disorders in human beings

NUTRITIONAL DEFICIENCIES AND DISORDERS

Malnutrition

This is the condition, which occurs when one fails to feed on a balanced diet. Itmay be too little or eating only one type. These deficiencies and disordersinclude obesity, rickets, kwashiorkor, marasmus and anorexia nervosa.

Nutritional Disorders

These are conditions of ill health in a person, which arise as a result of lifestyle.

The Causes, Symptoms, Effect and Control Measures of Nutritional Deficiencies and Disorders

Explain the causes , symptoms, effect and control measures of nutritional deficiencies and disorders

Causes of Malnutrition

There three cause of mulnutrition

1. Eating too little
2. Eating too much
3. Eating one type of food

Effects of Malnutrition

1. Excessive feeding causes obesity
2. Under nutrition causes deficiency diseases

CAUSES, SYMPTOMS, EFFECTS AND PREVENTION MEASURES OF

NUTRITIONAL DEFICIENCIES AND DISORDERS IN HUMAN BEINGS

DISEASE	CAUSES	EFFECTS	SYMPTOMS	PREVENTION
Kwashiorkor	Shortage of protein in diet	- Poor growth- Diarrhea- Loss of appetite- Pale skin- Dry skin- Change colour and texture- Body becomes weak and stomach protrudes	- Consumption offoods rich in protein
Marasmus	- Lack of and equate amount of food- Ignorance of balanced diet preparation of food, food hygiene	- Weight loss- Slowed growth-Decrease dactivity- Lac k of energy - Shrunk enbuttocks		- Getting adequate amounts of food - Balanced diet
Rickets	Lack of vitamin D,Phosphates and Calcium		- Bow legs- Knock knees- An odd shaped skul- Deformed spine	- Provide food rich with vitamin D,Phosphates and Calcium
Scurvy	Lack of vitamin C		- Pain in joints- Stunted growth- Bleed in gums	- Provide diet which containsfruits- Avoid prolonged cooking
Goitre	Lack of iodine		- Swelling of the thyroid gland	- Provide iodized salt and water(H2O)