Teaching Schedule

GIS1012 Lifecycle Nutrition

 1. Introcuctory course

 External Faculty Elective Course

 2 Credits (2 Lectures/ week)

 Assignments

 Tutorials

 Continuous assignment

Test#1: 2nd test: 3rd test

 “Practical sessions”
Reading materials
 Asian Food Information Centre (AFIC)
Food Facts Asia: 3x year resource newsletter, which features articles on
current nutrition, food safety and science communication topics for use by
journalists, health professionals, students and interested consumers.

http://www.afic.org/Food%20Facts%20Asia.htm

 Assignments/ presentation

 Letschat1319
Group home page:
http://health.groups.yahoo.com/group/letschat1319/

 Lecture Notes
Lifecycle nutrition

Food

Food:
organic materials that we consume.
The carbon originates from plants
(captured atmospheric CO2) and exist in
carbohydrate, protein and lipid forms.
Lifecycle nutrition

Nutrition
- The science related to food
 Relates to nutrients (macro/micro) and other
substances contained in it.

 Actions, reactions and nutrient balance associated

with health and diseases.

 Processes involving eating and digestion of food;

transportation and utilisation of food substances and
excretion of spent food substances.
 Food and Nutrition
 Knowledge and further studies on eating
right as basis for healthy living

 Society concern for continuous health

 Important Societal and political issues

Importance of Food and Nutrition

 Life expectancy- average number of years

human can live.

 Year 1900’s :45-50 years

 Year 2015 : 75 (female) 72 (male)
Importance of food and nutrition

• Life span - maximal age that can be

attained by particular species.

• (120 years for human)

• Target: Number of years for maximal

quality life.
 Causes of death in Asia

 <1800 - war, famine

 1900 - infectious diseases

 Current - diseases related to food (CHD,

cancer, diabetes, hypertentsion)
 6 nutrients
 Carbohydrate, lipid, protein, vitamins, minerals &water
 Organic nutrients contain carbon elements in them
(karbohidrat, protin, lipid and vitamin).
 “Essential” in nutritions means they must be provided
by diet (the body cannot create these nutrients)
 All six major nutrients contain 50 specific nutrients for
three categories of role of nutrition
3 categories of roles of nutrition

 a) energy provider (carbohydrate, lipid and protein)

b) body builder (especially protein) and
c) body controller (water, vitamin, mineral and several
proteins)

The most important nutrient in life is Water

Read this article: Fluid The Forgotten Factor
(Issue 9 , Third Quarter 2000)
(http://www.afic.org/Food%20Facts%20Asia.htm )
 Calorie measures the heat
energy content in food.

 All carbohydrate 4 calorie/gram

 All protein 4 calorie/gram and
 All lipid 9 calorie/gram.
 alcohol 7 calorie/gram
 Daily calorie needs is determined by 3
factors:

a)BMR—basal metabolic rate).

Total daily calorie required by the body to sustain
itself at resting condition just for survival. The energy
for BMR may reach 2/3 of total daily calorie needs.

 b) Phyzical activity may demand an extra ¼ to 1/3

daily calorie

c) Thermal effect of food may consist 5-10 % from

daily calorie.
 Kegunaan tenaga

 Empat Kegunaan Tenaga yang utama

a) untuk membina dan menampung struktur badan,

b) pergerakan badan,

c) penghasilan haba dan

d) sebagai simpanan untuk kegunaan kemudian.

 Rangsangan memakan
 Memakan:langkah pertama pengkhasiatan
badan.

 Aktiviti harian ini dikawal oleh keadaan lapar,

selera dan kekenyangan.

 Kepelbagaian jenis makanan dan jumlahnya

yang termakan dikawal
- rangsangan dalaman dan
- rangsangan luaran.
Rangsangan Dalaman
 Rasa lapar : kejatuhan tahap glukosa
darah atau pengecutan perut kerana
ketiadaan makanan.

 Selepas kenaikan tahap glukosa darah

atau bila ketiadaan rangsangan
kelaparan pengecutan perut (perut
kembang!), perasaan lapar ini lenyap.
Rangsangan Luaran

 rangsangan jenis ini kompleks dan

berubah-ubah.

 Bagi sebahagian besar orang bau-

bauan atau pandangan makanan
mencetus selera untuk makan.
 Keadaan-keadaan yang mencetus
manusia makan

 Keadaan pergaulan masyarakat di mana makanan

dihidangkan

 Pada masa atau tempat yang telah ditentukan.

 Sebagai langkah persediaan akan berada pada masa

makanan tidak boleh diperolehi.

 Sebagai tindakbalas terhadap kehampaan, gelisah atau sedih

 Sebagai hadiah / ganjaran

Persoalannya?
 Bolehkah anda boleh menilai sendiri jenis
rangsangan, masa dan keadaan yang
menentukan tabiat memakan harian?.

 Adakah anda hanya bertindak terhadap

rangsangan dalaman, atau adakah selera
memakan anda mudah dipengaruhi oleh
rangsangan dalaman dan luaran?

 Terdapat dikalangan profesional yang

mengamalkan tabiat memakan mengikut jadual
masa dan tempat. Tabiat ini di kawal
rangsangan luaran berbentuk disiplin kerja.