Nutrition

The science of food and the substances found in food and how they are related to health and diseases. It is the study of nutrients and the processes by which they are used by the body. The process by which an organism ingests, digest, absorbs, transport, utilizes and excretes food substances

Father of Nutrition = Antoine Laurent Lavoister - His work involved the use of food energy Father of Nutrition in the Philippines= Francisco Santos Human Nutrition

the provision to humans to obtain the materials necessary to support life. humans can survive for two to eight weeks without food, depending on stored body fat and muscle mass.

Human needs: 1. 2. 3. 4. Food Age group needs stress factors health status basic human needs

Organic or inorganic substance Nourishes the body by building and repairing tissues, supplying heat and energy and regulating body processes

Food is good to eat when it fulfills the following qualities: 1. Nourishing or nutritious 2. Has satisfy value 3. It must be clean, fresh. 4. It is good for the health, natural,& no chemicals flavor. 5. It is tasty, has a good color, smell aroma, flavor, texture to satisfy the consumer. 6. It is affordable to everyone.

Nutrient Substances in foods required by the body for energy, growth, maintenance and repair.

There are six major classes of nutrients 1.Carbohydrates it is organic compounds composes of carbon, Hydrogen & Oxygen. They constitute a large part of foods such as rice, noodles, bread, and other grain-based products. Found primarily in plants. 2. Fats- Fats may be classified as saturated or unsaturated depending on the detailed structure of the fatty acids involved. 3. Minerals - Dietary minerals are the chemical elements required by living organisms, other than the four elements carbon, hydrogen, nitrogen, and oxygen that are present in nearly all organic molecules. 4.Protein - Proteins are the basis of many animal body structures (e.g. muscles, skin, and hair). Amino acids are soluble in the digestive juices within the small intestine, where they are absorbed into the blood. Some amino acids are essential (an animal cannot produce them internally) and some are non-essential (the animal can produce them from other amino acids). 5. Vitamins - some vitamins are recognized as essential nutrients, necessary in the diet for good health. (Vitamin D is the exception: it can alternatively be synthesized in the skin, in the presence of UVB radiation.) Certain vitamin-like compounds that are recommended in the diet. 6. Water - About 70% of the non-fat mass of the human body is made of water.To function properly, the body requires between one and seven liters of water per day to avoid dehydration; the precise amount depends on the level of activity, temperature, humidity, and other factors.

Recommended Daily Allowance (RDA) The level of nutrient intake sufficient to meet the needs of almost all healthy individuals of a life stage and gender group. Purposes: o Interpreting Food Consumption on individuals and populations o Meeting national nutrition goals.

Developing new food products, such as imitation products, that duplicate the nutrient values of the original

Food Pyramid
It is a guide to the amounts and kinds of foods we should eat daily to maintain health and to reduce the risk of developing diet-related diseases.

Five Major Food Groups

Group 1: BREAD, CEREAL,RICE,AND PASTA - rich in complex CHO - 6 to 11 servings/ day - a serving = 1 slice of bread cup cooked cereal, rice or pasta 1 ounce ready to eat cereal 1 small biscuit of muffin 3-4 small/2 large crackers Group 2: VEGETABLES - rich in vitamins A and C, folate, potassium, magnesium and fiber - 3 to 5 servings/ day - a serving = cup cooked or raw veggies 1 cup leafy raw veggies 2/4 cup vegetable juice Group 3: FRUITS - rich in Vitamin A, Vitamin C, Potassium and Fiber - 2 to 4 servings/day - a serving = 1 medium apple/orange.1 medium banana, grapefruit cup juice cup berries cup diced, cooked or canned fruit cup dried fruit Group 4: MILK, YOGURT AND CHEESE - rich in Calcium, riboflavin, protein, Vitamin B12 and when fortified, Vitamins D & A 2 to 3 servings/day A serving = 1 cup milk or yogurt 2ounce processed cheese

Group 5: MEAT, POULTRY,FISH, DRY BEANS,EGGS AND NUTS - Animal sources are rich in CHON, Phosphorus, Iron,Vit.B6 & B12, Zinc Niacin and Thiamine - Legumes are rich in CHON, Fiber, Thiamine, Folate, Vit. E Iron, K, Zinc,Mg and has very little fat and cholesterol - 2 to 3 servings/day - A serving = 2 to 3 ounces lean, cooked meat, poultry or flash

1 ounce of meat = 1 egg

Fats, Oils, and Sweets small tip of the pyramid is for fats, oils and sweets there is no serving number suggested for this category because these should be used in small quantities only.

The Serving Size Serving sizes are standardized (cups/ pieces etc.) Size of serving influence number of calories.

CALORIES ( and CALORIES from FAT) The number of servings you consume determine the number of calories you actually eat.
Amount Per Serving

Calories 250

Calories from Fat 110

General Guide to Calories 40 calories is low 100 calories is moderate 400 calories or more is high

THE NUTRIENTS Limit these nutrients may increase risk of certain chronic diseases, some cancers, or high blood pressure. Total Fat Saturated Fat Trans Fat Cholesterol Sodium

Get enough of these - reduces the risk of some diseases and conditions. Ca- reduce risk of osteoporosis Fiber- promotes healthy bowel function Vitamins boosts immune system Percent Daily Values recommended levels of intakes we need is 2,000 calories