Why the knowledge of food & nutrition is important?

Nutrition is related to health and disease

At the end of the lecture students should be able to:

1. Define food & nutrition.

2. Classify food groups.

OBJECTIVES

Define:

i. Food

ii. Nutrition

iii. Nutrients

iv. Diet

v. Healthy diet

DEFINITIONS

INTRODUCTION

Food is is a substance that living beings eat to satite their hunger.

Diet is the kinds of food that a person, animal, or community habitually eats.

Dietics is “Dietics is “the practical application of the principles of the practical application of the principles of nutrition”nutrition”; It includes the planning of meals for well and ; It includes the planning of meals for well and sick.sick.

Community nutrition is Community nutrition is the “practical application of the “practical application of the nutritional knowledge to promote health and wellbeing of individuals, groups or community”.

1. Fulfills energy needs (macronutrients)

2. Provides sufficient amounts of essential nutrients (micronutrients)

3. Reduces risk of disease

4. Is safe to consume (low contaminants or potentially harmful added substances)

What is Healthy Diet?

Nutrition is defined as Nutrition is defined as “the science of food and its “the science of food and its relationship to health”. relationship to health”.

The science of human nutrition deals with all the effects on people, of any component, found in food.

NUTRITION

The science of nutrition include:

1. The physiological and biochemical processes involved in nourishment—how substances in food provide energy or are converted into body tissues,

2. The diseases that result from insufficiency or excess of essential nutrients (malnutrition).

3. Nutrition is also about why people choose to eat the foods they do, even if they have been advised that doing so may be unhealthy.

NUTRITION

FOOD GROUPS

WHAT ARE THE BASIC FOOD GROUPS?

Breads, Cereal, Rice & Pasta Vegetables Fruits Milk & dairy products Meat, Poultry, Fish, Eggs, Nuts & Legumes Fats, Oils & Sweets

FOOD GROUPS

CEREALS & GRAINS

Cereals are grasses cultivated for the edible components of their grain; composed of the endosperm, germ, and bran.

Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore “staple crops”.

TYPES OF GRAINS

1. Whole Grains refer to grains that have all of the parts of the grain seed, (bran, germ & endosperm).

Examples: Brown bread & rice, maize, oat, barley, millet

1. "Refined Grain” is processed grain when some of the dietary fiber and other important nutrients are removed.

Examples: Refined grains (white bread & rice, pasta, noodles)

CEREALS AND GRAINS

TYPES OF GRAINS

Whole grains are a rich source of carbohydrates, protein, fiber, fats & oils and a wide range of vitamins and minerals including folate, thiamin, riboflavin, niacin and iron.

However, when refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients.

VEGETABLES

Vegetables comprise any plant part, other than fruit which is used as food. They include;

i. Roots and tubers (potatoes, turnips, carrots)

ii. Bulbs s(onions)

iii. Stems (Celery)

iv. Leaves (Lettuce and cabbage)

v. Flowers (broccoli and cauliflower)

vi. Peas and beans are legumes but when immature and green are treated as vegetables.

CELERY

VEGETABLES

VEGETABLES

FRUITS

In its strict botanical sense a ‘fruit’ is the fleshy or dry ripened ovary of a plant enclosing the seed.

Fruit forms from the flower and contains the seeds of the plant.

Some vegetables like tomatoes and pumpkin are the fruit of the plant, but they are used as vegetables.

FRUITS

Fruit is a good source of vitamins, including vitamin C and folate, carotenoids as well as useful amount of potassium.

It also provides carbohydrates, in particular natural sugars and fibre, especially in the edible skins.

The sugar that makes them sweet provides energy.

FRUITS

MILK AND MILK PRODUCTS

Milk, yoghurt and firm cheeses are the three important foods in this group.

The foods in this group are an excellent source of calcium.

Milk carries B group vitamins, particularly riboflavin & vitamin B12, and the fat soluble vitamins A & D.

MILK AND MILK PRODUCTS

These foods are also a good source of fats and protein, but is low in iron.

Lactose is the principal sugar in milk, and milk is the only source of lactose in nature.

The lactose enhances the absorption of calcium and phosphorus from the intestine.

MILK AND MILK PRODUCTS

MEAT, FISH, POULTRY, EGGS NUTS & LEGUMES

There is a wide variety of foods in this group.

It consists of all kinds of meat, poultry, fish, eggs, nuts and nut pastes such as peanut butter, legumes, and some seeds such as sunflower and sesame seeds.

The foods in this group are a good source of protein, iron, niacin and vitamin B12.

MEAT, FISH, POULTRY, EGGS, NUTS & LEGUMES

NUTS AND SEEDS

Nuts and seeds have been valued for their oils as much as for a food in itself; their high content of energy, protein, vitamins, and minerals makes them a very nutritious food.

The energy content of nuts is mostly due to their high fat content.

Common types of nuts include almonds, walnuts, Brazil nuts and hazelnuts. Sunflower, sesame, and pumpkin are the most common seeds eaten as foods.

Some common "nuts", including walnuts, hazelnuts, Brazil nuts, pecans, and almonds.

LEGUMES

Legumes are the edible seed from the Leguminosae family and include dried peas, beans, lentils, pulses and chick peas.

Of all foods, legumes most adequately meet the recommended dietary guidelines for healthful eating.

They are high in carbohydrate and dietary fibre, mostly low in fat, supply adequate protein while being a good source of vitamins and minerals.

LEGUMES

FATS, OILS AND SWEETS

Fats, oils and sweets give us calories.

Fats, oils and sweets add flavor and variety to our diets.

Most of these foods do not contain many vitamins or minerals. So they are called "empty calorie" foods.

FATS, OILS AND SWEETS

The phrase "we are what we eat“ signifies that the composition of our bodies is dependent in large measure on what we have consumed.

CONCLUSION

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