ANIMAL

NUTRITION

Animal Nutrition

Nutrients & Diet

Digestive System

Lesson 1
Learning Objective
1.List the chemical elements which make up carbohydrates,
fats and proteins.
2.List the principle sources of, and dietary importance of
carbohydrates, fats, proteins, vitamins (C and D), mineral
salts (calcium and iron), fibre (roughage) and water.
Outline

Need for food

Carbohydrates

Fats

Proteins

Need for Food

To provide energy for vital activities of
body
To replace energy lost
To make new cells and tissues
To repair tissues
To maintain healthy body
To prevent deficiency diseases
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7 Classes of Food
Carbohydrates
Fats
Proteins
Vitamins
Dietary fibre
Mineral Salts
Water
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Ingredients

Nutrients present

Bread

Carbohydrate, vitamins, fibre

Lettuce

Carbohydrate, protein, vitamins, fibre,

minerals, water

Tomato

Carbohydrate, protein, vitamins, fibre,

minerals, water

Beef

Proteins, fats, minerals

Cheese

Fats, proteins, vitamins, minerals

(calcium)

Carbohydrate
Sources:

Carbohydrate
Uses of carbohydrates:
Source of energy (17 kJ/g)
Formation of nucleic acids (DNA)
To be converted to other organic
compounds, e.g. amino acids and fats
Formation of supporting structures, e.g.
cellulose cell wall.
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Carbohydrate
Chemical elements:
Carbon (C)
Hydrogen (H)
Oxygen (O)

Carbohydrate
Carbohydrate

Monosaccharide

Disaccharide

Polysaccharide

E.g. glucose,
fructose, galactose

E.g. maltose,
lactose, sucrose

E.g. starch,
glycogen,
cellulose

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Monosaccharide

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Disaccharide

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Polysaccharide

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Stored food
In animals, glucose is stored in the form of glycogen.
In plants, glucose is stored in the form of starch.
Why are glycogen and starch suitable as storage materials?
Easily hydrolysed to glucose when needed
Large molecules and insoluble in water hence they do not
change the osmotic pressure in cells
Structures are compact so they occupy less space

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Fats
Sources:

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Fats
Uses of fats:
Source of energy (37 kJ/g)
Insulating material to prevent
excessive heat loss
Prevent water loss from skin's
surface, by producing oily
secretions over the surface.
A solvent for fat-soluble vitamins
and hormones
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Fats
Chemical elements:
Carbon (C)
Hydrogen (H)
Oxygen (O)

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Fats

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Fats
Fats
Saturated

Unsaturated

Fats that
contain
fatty acid
chains
with only
single bonds

Fats that
contain
fatty acid
chains
with double
single bonds
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Saturated Fats

Sources: Meats, dairy products, chips.

Not heart-healthy
Can raise LDL cholesterol (bad
cholesterol)

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Unsaturated Fats

Sources: Nuts, avocadoes, olives

Heart-healthy
Can lower LDL cholesterol (bad
cholesterol) and raise HDL cholesterol
(good cholesterol)

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Proteins
Sources:

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Proteins
Uses of proteins:
Source of energy (17 kJ/g)
Synthesis of new protoplasm
Synthesis of enzyme and hormone
Synthesis of antibodies to combat
diseases

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Proteins
Chemical elements:
Carbon (C)
Hydrogen (H)
Oxygen (O)
Nitrogen (N)
Sulphur (S)
Phosphorus (P)
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Proteins
Proteins are comprised of
amino acids linked together.
There are 20 different amino
acids used to make proteins.

Amino acids can be broken into 2 types:

Essential amino acids (8)
Amino acids that cannot be synthesised by human body.
Non-essential amino acids (12)
Amino acids that can be synthesised by human body. 25

Proteins
Deficiency:
Kwashiorkor
Signs and symptoms:
Swollen abdomen
Enlarged liver
Changes in pigmentation of skin and hair
General drowsiness
Cracked and scaly skin
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Lesson 2
Learning Objective
1.List the principle sources of, and dietary importance of
carbohydrates, fats, proteins, vitamins (C and D), mineral salts
(calcium and iron), fibre (roughage) and water.
2.Describe the deficiency symptoms of vitamins C and D and
mineral salts; calcium and iron.
Outline

Vitamins

Mineral salts

Dietary fibre/roughage

Water

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Vitamins

Organic compounds
Not built in a definite pattern
Not energy providing
Required in small quantities for normal health and
development
15 or more vitamins
Water-soluble

Fat-soluble

Cannot be stored in the body

Can be stored in the body

Lack of vitamins leads to vitamin-deficiency disease28

Vitamin C

Water-soluble vitamin
Easily destroyed by heat, excess is
excreted by body
Sources: Fresh citrus fruits, fresh green
vegetables, tomatoes, papaya.
Importances:

Promotes healthy gums and teeth

Maintenance of healthy epithelial tissue
Aids in iron absorption
Aids in healing wound

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Vitamin C

Deficiency: Scurvy

Signs and symptoms

Bleeding under skin

Swollen of joints
Swollen, bleeding gums
Poor healing of wounds

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Vitamin D

Fat-soluble vitamin
Sources: Fish liver oils, egg yolk, liver,
butter, milk, cheese, uv rays in sunlight
(ergosterol in skin
vitamin D
Importances:

Promotes strong, healthy bones and

teeth
Aids in the absorption of calcium and
phosphorus from intestine.
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Vitamin D

Deficiency: Rickets
Poor teeth and bone formation
Soft weak bones
Bowed legs and knock knees
Osteoporosis
Excess: Calcification of soft tissues in
arteries, kidneys, lungs and brain.
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Mineral Salts

Inorganic salts.
Do not provide energy.
Required in small quantities.
Examples are calcium and iron.

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Calcium

Sources: Milk, cheese, cereals, bread, eggs,

lean meat, green vegetables.
Importances:

Bones and teeth formation

Blood clotting
Muscle contraction
Pregnancy and lactation

Deficiency: Rickets

Brittle bones and teeth

Inability to clot

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Iron

Sources: Liver, egg yolk, meat, bread, flour

and green vegetables
Importances:

Formation of protein haemoglobin in red

blood cells
Formation of protein myoglobin in muscle
cells

Deficiency: Nutritional Anemia

Tiredness
Breathlessness

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Dietary Fibre/Roughage

Indigestible fibrous materials present in

diet, e.g. cellulose
Sources: Fruits, vegetables, barley, brown
rice and whole-meal bread.
Importances:

Helps peristalsis and prevent constipation

Provides bulk to intestinal contents

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Water

Essential component of protoplasm

Importances:

Acts as a medium for chemical and metabolic

reactions to occur
Transporting agent for digested food substances,
excretory products, and hormones
Acts as a medium for transport of dissolved food
substances and nitrogenous wastes in blood
Helps regulate body temperature
Essential component of digestive juice, blood and
lubricant found in joints.
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Lesson 3
Learning Objectives
1.Understand the concept of a balanced diet.
2.Explain why diet especially energy intake, should be related to age, sex and
activity of an Individual
3.State the effects of malnutrition in relation to : starvation, heart disease,
constipation and obesity.
4.Discuss the problems that contribute to famine (unequal distribution of food,
drought and flooding, increasing population).
Outline

Balanced diet

Factors affecting diet

Effects of malnutrition

Famine

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Balanced Diet
A balanced
diet is a
type of diet
which
consists of
all food at
the correct
amount.
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Factors Affecting Diet

1. Age
Teenagers need more energy than young children or adults.
This is because they are actively growing and therefore
needs energy for growth.
2. Gender
Men use up more energy than women. This is because men
have more muscle tissue than women (muscle tissue uses
up more energy)
3. Physical Activity
The more active a person is, the more energy he needs.
Can you think of any more factors?
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Malnutrition

Unbalanced diet.
It is caused by
1. eating too much of one or more food
types.
2. eating too little of a particular food.

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Eating too much of one or more food types

1. Obesity

The state of being extremely overweight.

This is because of eating too much
carbohydrates and fats. Excess
carbohydrates are converted to fats and
stored in the body.

Being overweight / obese often lead to:

Hypertension (high blood pressure)
Diabetes (high blood sugar)
Coronary heart disease

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2.

Coronary Heart Disease

Fats deposited on the inside walls of coronary

arteries reduce or prevent blood flow to heart
muscles (artherosclerosis), thus the heart
muscles cannot get enough oxygen. Heart
muscles stop contracting, leading to chest pain
(angina) and heart attacks.

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Eating too little of a particular food

1. Vitamin and mineral deficiency diseases

are examples of this type of malnutrition.

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2.Constipation
Constipation is a condition in which a person
finds it difficult to remove the waste matter
(faeces) from the large intestine (colon).
This is due to eating too little fibre.
It may stimulate cancer growths (colon cancer)
in the long term.
3.Starvation
Severe reduction in food intake for an extended
period of time.
It can cause permanent organ damage and can
be fatal.
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Famine
Famine is the widespread scarcity of food.
Hundreds of millions of people suffer from
famine.
This is caused by several factors:
Drought and flooding
Unequal distribution of food
Overpopulation

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