Upload
austen-hutchinson
View
212
Download
0
Tags:
Embed Size (px)
Citation preview
NUTRITION
© PDST Home Economics
Why do you eat food?
• To give a feeling of fullness• The social aspect• To get goodness out of it• To prevent illnesses
What goodness do we get from food?
• Strong bones and teeth• Energy• Growth• Prevents constipation• General good health
Nutrients in foods do these and more jobs in the
body
PROTEIN
WATER
CARBOHYDRATE
FAT
MINERALS
VITAMINS
NUTRIENTS
Nutrients
Macro Nutrients• Our bodies need these
in large amounts• They are too big to be
absorbed by the body so they must be broken down
• Protein, fats and carbohydrates
Micro Nutrients• Our bodies need these
in small amounts• They are small enough
to be absorbed by the body once eaten
• Minerals and vitamins
QUESTION TIME
• Name the six nutrients• Do we need macro nutrients in small amounts or
large amounts?• Do we need micro nutrients in small amounts or
large amounts• Name the macro nutrients• Name the micro nutrients• Do macro / micronutrients need to be broken
down before the body can use them?
SOURCES
CLASSIFY
FUNCTIONS
STRUCTURE
PROTEIN
PROTEIN STRUCTURE
• Proteins are made up of amino acids
• Amino acids are joined together with peptide links
CLASSIFICATION OF PROTEIN
HIGH BIOLOGICAL VALUE PROTEIN
• Contains all essential amino acids
• Essential amino acids are the amino acids the body needs but cannot make so must get them from food
• Normally come from animal foods
LOW BIOLOGICAL VALUE PROTEIN
• Do not contain all essential amino acids
• Normally come from vegetable foods
SOURCES OF PROTEIN
High biological value • Meat, Fish, Eggs
Cheese
Low biological value• Peas, Beans, Nuts,
Pasta
BIOLOGICAL FUNCTIONS OF PROTEIN
• Growth
• Repair of worn out or damaged cells
• Production of hormones, enzymes and antibodies.• Gives us energy and heats our body
QUESTION TIME
• What are protein chains made up from?• Classify protein into its two groups• Name three animal protein foods• Name three vegetable protein foods• Name three biological functions of protein• What link joins the amino acids together along
the protein chain• What are essential amino acids
LIPIDS / FATS
SOURCES
CLASSIFY
FUNCTIONS
STRUCTURE
LIPIDS
STRUCTURE OF FATS
• Lipids / Fats are made up of 1 glycerol unit joined to 3 fatty acid units
CLASSIFICATION & SOURCES OF FATS
SATURATED FATS• Milk, Cheese, Meat,
Butter
UNSATURATED FATS• Oil, Oily Fish, Nuts,
Seeds
BIOLOGICAL FUNCTIONS OF FATS
• Gives our bodies heat and energy• A layer of fat in the skin insulates our body
keeping us warm
• Delicate organs in the body like the heart and kidneys are protected by a layer of fat
around them• We get fat soluble vitamins
A,D,E,K from fats
HOW TO REDUCE FAT INTAKE
• Grill, bake, boil or microwave instead of frying• Cut visible fats of meat• Use low fat foods• Cut down on fatty foods like chocolate, crisps,
chips etc..
QUESTION TIME
• Describe the structure of fats• Classify fats into two groups• Name three sources of fats under each
classification• List 5 biological functions of fats• Suggest 4 ways to reduce dietary intake of fats
CARBOHYDRATE
SOURCES
CLASSIFY
FUNCTIONS
STRUCTURE
CARBOHYDRATE
CARBOHYDRATES
• Carbohydrates are made up of two or more simple sugars joined together. Glucose is a simple sugar unit
CLASSIFICATION & SOURCES OF CARBOHYDRATES
SUGAR
Honey, Fruit, Ice cream
FIBRE
Brown Bread, Whole meal pasta / rice, nuts seeds, fruit and vegetable skins
Potatoes, Pasta, Rice, bread
STARCH
BIOLOGICAL FUNCTIONS OF CARBOHYDRATES
• Provides heat and energy• Fibre rich foods fill you up
• Fibre helps prevent constipation and other bowel problems
HOW TO INCREASE FIBRE INTAKE
• Eat more whole meal cereals like brown bread, brown pasta, brown rice instead of white
• Eat high fibre breakfast cereals • Eat more fruit and vegetables• Eat more nuts and seeds
HOW TO REDUCE SUGAR INTAKE
• Eat non-sugary breakfast cereals• Choose reduced sugar jams and jellies• Use sweeteners in tea / coffee instead of sugar• If eating canned fruit make sure it’s in its own
juice not in syrup
QUESTION TIME
• Carbohydrates are made up of simple sugar units called ________?
• Classify carbohydrates into three groups• Give two sources of each type of CHO.• List 3 functions of carbohydrates• Suggest some ways to increase intake of dietary
fibre• Suggest ways to reduce sugar intake
VITAMINS
CLASSIFICATION OF VITAMINS
WATER SOLUBLE FAT SOLUBLE
VITAMIN
• FUNCTIONS: Needed for healthy nervous system, growth and it is needed to release energy from food.
• SOURCES: Meat, Fish, Cheese, Eggs
• DEFICIENCY DISEASE:• Beri-beri & pellagra
Beri-beri & pellagra
VITAMIN
• FUNCTIONS: • Needed for good general health, for healthy skin
and gums.
• Needed to help absorb iron• It helps make connective tissue, which can help
the healing of wounds.
VITAMIN
• SOURCES:• Fresh fruit and vegetables
• DEFICIENCY DISEASE: Scurvy, Anaemia, delayed healing of wounds
SCURVY
• Scurvy was a disease commonly found among sailors who ate mainly meat and crackers, the sailors rarely had fresh fruit and vegetables
PREVENTING LOSS OF VITAMIN • Vitamin C is destroyed very easily, to keep as
much vitamin C in food as possible, do the following:
• Buy fresh fruit and vegetables not wilted• Use / cook fruit and vegetables when fresh don’t
buy them a week before use• Eat vegetables soon after they are cooked they
loose vitamin C if they are kept warm for a long time
• Don’t use bread soda to brighten the colour of the vegetable as it destroys vitamin c.
VITAMIN
FUNCTIONS: Works with calcium to make strong bones and teeth
SOURCES: Sunshine, oily fish, eggs, cheese, cod liver oil
DEFICIENCY DISEASE:Rickets, Osteoporosis, tooth decay
RICKETS
• Vitamin D works with calcium to make strong bones and teeth. Child with rickets will have soft, badly formed bones and teeth that are prone to tooth decay
OSTEOPOROSIS
• Commonly known as “brittle bone disease” bones are fragile and break easily
VITAMIN
• FUNCTIONS: Growth, Healthy Eyes, Healthy Skin, Healthy lining tissue in the nose and throat etc..
VITAMIN
• SOURCES: Fish liver oil, oily fish, Eggs, Milk, Carrots
• DEFICIENCY DISEASESSlowed growth. Lining of nose and throat become dry and irritated.Night Blindness.
VITAMIN
• FUNCTIONS: Helps the blood to clot • Sources: Cod liver oil, cabbage, spinach,
cauliflower
• Deficiency Disease: Blood clots slowly or in severe deficiencies not at
all
VITAMIN
• Functions: Acts as an antioxidant which are thought to reduce to appearance of aging and the incidence of cancer and coronary heart disease
• Sources: Eggs, Nuts, Cereals, Sunflower seeds• Deficiency Disease: Rare
QUESTION TIME• Classify vitamins into two groups• List two functions of Vitamin B• List two sources of Vitamin B• List two deficiencies caused by lack of Vitamin B• List two functions of vitamin C• List two sources of vitamin C• List two deficiencies caused by a diet lacking in
vitamin C• Name three ways to reduce the loss of Vitamin C in
food
QUESTION TIME• Name one function of each of the following
vitamins A, D, E, K• Name two sources of vitamins A,D, E , K• From which of the following nutrients is it rare to
get a deficiency disease from A, D, E or K• Name two deficiencies of a diet lacking in vitamin
D• Name two deficiencies of a diet lacking in Vitamin
A• Name one deficiency disease for vitamin K
MINERALS
MINERALS
CALCIUM
IRON
IODINE
FLOURINE
SODIUM
PHOSPHOROUS
IRON
• FUNCTION: Needed to make haemoglobin. Haemoglobin is found in red blood cells and is needed to bring oxygen around the body to give us energy.
• When the body does not get enough iron it gets tired weak and run down this eventually leads to a
• DEFICIENCY DISEASE: called anaemia
SOURCES OF IRON
Good sources• Red Meat and
offal
Sources that need Vitamin C
• Whole meal Bread, green vegetables, cereals, eggs, oily fish
IRON DEFICIENCY
• DEFICIENCY DISEASE: Iron deficiency anaemia: A substance called haemoglobin is found in our red blood cells, this substance is needed to carry oxygen to all the cells in the body to give us energy. Iron is needed to make haemoglobin. If you do not eat enough iron you eventually get anaemia this results in the sufferer becoming pale, tired, weak and dizzy.
CALCIUM
FUNCTION: To build strong bones and teeth
Sources: Milk, Cheese, yoghurt, tinned fish
Deficiency Disease: Rickets, Osteoporosis, Tooth decay
FLOURINE
• FUNCTION: Healthy Teeth
• Sources: Drinking Water, Toothpaste and Fish
• Deficiency: Tooth Decay
IODINE
• FUNCTION : Needed for healthy thyroid gland
• Sources: Seaweed, Cereals, Milk, Sea fish
• Deficiency: Goitre
PHOSPHORUS
• FUNCTION: Works with calcium for strong bones and teeth
• SOURCES: Milk, fish, cheese, eggs
• DEFICIENCY: Rare
SODIUM
• FUNCTION: Controls water balance in the body
• SOURCES: Table salt, bacon, cheese, crisps, tuc biscuits
• DEFICIENCY: • Muscular cramps