form 5 nutrition

7/29/2019 form 5 nutrition

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Chapter 2

1. There are 7 main classes of food, namely :

2. A balanced diet is food that contains all the classes of food in the right ratio and quality to

maintain good health.

3. Calorific value is __________________________________________________________________

__________________________________________________________________________________

4. It is measured in ______________(cal) or __________(J) by using Bomb Calorimeter.

Type of food Calories (kJ)

Margerine 32.2

Butter 31.2

Groundnuts 24.5

Chocolate milk 24.2

Cake 18.0

Sugar (white) 16.5

Cornflakes 15.3

Rice 15.0

White Bread 10.6

Chicken 7.7

Potato (boiled) 6.6

Milk 3.3

Cabbage (steamed) 2.7

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Meal TIme Calculation Total Calories (kJ)

Breakfast

100g of cornflakes 100g of eggs 200g of milk

Lunch

250g of rice 200g of chicken 200g of cabbage

Tea time

50g of cakes 150g of nuts 10g of sugar

Dinner

200g of rice 200g of chicken 50g of eggs 50g of potatoes

Total


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Factors Affecting the Calories Requirement

1. Age

2. Gender

3. Occupation/Physical Activities

4. Body Size

5. Climate

6. Body Health

HEALTH PROBLEMS AND EATING HABITS

1. Malnutrition = is diet which contains insufficient of nutrients.

Deficiency in DIsease Symptoms

Protein Retarded Growth, swollen

tummy, loss of appetite,

diarrhoea

Iron Pale because of lack of

haemoglobin the blood

Vitamin B Fatigue, irritability, loss of

appetite, sleep disturbances,

abdominal discomfort, aburning sensation in the feet

that is particularly severe at

night, and pain, weakness

and wasting of muscles in

the leg

Iodine Swelling of the thyroid gland

Carbohydrate Thin, too weak to do work

Vitamin D, Calcium Soft bones and teeth, teeth

decay easily, head becomes

bigger and chest shrink

Vitamin C Bleeding of gums

Vitamin B Bruises like a chain form

around the neck

Vitamin A Night vision is very weak

2. Bad eating habits will lead to

-

-


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3. Obesity = extra calories which form fats because of overeating

Obesity Diseases Excessive intake of

High blood pressure

Diabetes Mellitus

Gout

Cholesterol

FOOD DEFICIENCY EXCESSIVE

Carbohydrates

a. Starch

b. Glucose

c. Cellulose/fibre

Underweight/marasmus

Coma

Constipation

Protein

(Amino acids)

Kwashiorkor Change into urea by liver

Fats Underweight, vitamins such

as A, D, E, K cannot be

dissolved

VITAMINS FUNCTION DEFICIENCY

A Maintains healthy skin and

eyesight

B Needed in cellular

respiration, maintains a

healthy nervous system

C Wounds heal faster, healthyskin and gums, prevent

spreading of diseases

D Help clotting of blood, help

body to absorb calcium, can

be formed by our skin when

expose to ultraviolet(UV)

light

E Maintain the reproductive

system

K Clotting of bloodMINERALS FUNCTION DEFICIENCY

Calcium Formation of bones, teeth

and clotting of blood

Phosphorus Formations of bones and

teeth

Sodium Build up plasma

Iodine To prevent goiter

Iron Build haemoglobin in red

blood cells


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NUTRIENTS REQUIREMENTS OF PLANTS

Nutrients needed by plants

1. Macronutrients and micronutrients

MACRONUTRIENTS

- Are nutrients needed in large quantities for growthNUTRIENT FUNCTION EFFECT OF DEFICIENCY

Nitrogen

Potassium

Calcium

Sulphur

Magnesium

Phosphorus

Carbon


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MICRONUTRIENTS

- Are nutrients needed in small quantitiesNUTRIENTS FUNCTION

Boron

Molybdenum

Zinc

Manganese

Copper

Iron

THE NITROGEN CYCLE AND ITS IMPORTANCE

1. Nitrogen is important for synthesis of protein.

2. Though nitrogen stands about 78% in our atmosphere but they could not be used by

plants and animals directly.

3. Plants get nitrogen from the soil in the form of nitrate ions.

4. Nitrogen is recycled in nature through the nitrogen cycle.

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form 5 nutrition