Basics of nutrition updated.ppt
- 2. Session objectives By the end of the session participant should be able to : • Define key basic nutrition terms • Identify food nutrients, their sources & roles of food nutrients in the body
- 3. Definition of Nutrition Nutrition Supply of food required by the body to keep alive Focuses on how diseases, conditions & problems can be prevented or lessened with a healthy diet It is a process of the body's nourishment Is a science/ practice of consuming & utilizing foods
- 4. Definition of Nutrition In hospitals, nutrition may refer to the food requirements of patients including, nutritional solutions delivered via an IV (intravenous) or IG (intragastric) tube Nutrition also involves identifying how certain diseases, conditions/problems may be caused by dietary factors (e.g. poor diet, food allergies etc)
- 5. Key Nutrition terms Food is any substance solid/semi solid/ liquid once taken into the body, provides energy (‘GO’), promote growth, development & repair of cells/ tissues (‘GROW’) & protects the body against infections (‘GLOW’). Food is a product for the body`s nourishment Nutrients: A chemical ingredient in the food. Nutrients are classified as macro and micronutrients Macronutrients are nutrients we need in relatively large quantities
- 6. Key Nutrition terms cont’d Micronutrients are nutrients we need in relatively small quantities Diet : Your diet is, simply, what you eat. There are two aspects to your diet: what foods you eat & how much of them you eat A balanced diet is one with a right mix of foods from different food groups that together contain all the vitamins, minerals, carbohydrates, proteins & fats Nutritional status: it’s a state of a person’s health in terms of nutrients in the body. It can be normal or poor status
- 7. Macro and micronutrients in food Macronutrients • Carbohydrates including dietary fiber: • Proteins • Lipids (Fats and oils) • Water Micronutrients • Minerals • Vitamins
- 8. Exercise Group 1 i. Name the common food sources of macro-nutrients available in your community ii. List the roles of the macro-nutrients in the body Group 2 I. Name the common food sources of micronutrients available in your community II. List the roles of the micronutrients in the body
- 9. Carbohydrates -1 Can be energy providing (sugars & starch) or non-energy providing (dietary fiber) Food Sources of sugars & starches Cereals & cereal products (Maize, Millet, sorghum, rice) Root crops & their products (Potatoes cassava, yams) Starchy fruits (Bananas) Sugars & sugary foods Roles Are the immediate sources of energy by the body Sugars & starches in form of glucose are among the energy macronutrients providing energy “GO” This energy is measured in kilocalories (kcal). One gram of glucose provides 4 kcal.
- 10. Carbohydrates -2 Dietary fiber is the part of the plant that your body can't digest. Food Sources of fiber • Whole grains • Beans • Nuts • Fruits & vegetables Roles • Adds bulk to your diet • Makes you feel full faster • Helps you control your weight • Helps digestion - prevents constipation
- 11. I will never take tea again…. What is the Nutritional content of the drink in this picture? I WILL NEVER TAKE MUMMY’S TEA AGAIN…
- 12. Lipids – Fats are solid at room temperature – Oils are in liquid – All give energy – Are absorbed more slowly than carbohydrates Food Sources Fats commonly animal foods (examples?) Oils commonly plant foods (examples?) Roles of lipids • Energy macronutrients • “GO” foods • 1g = 9kcal • More energy than carbohydrates give • But, not immediate source of energy • Provide warmth
- 15. Proteins Can be plant or animal protein Sources Plants sources (examples?) Animals sources (examples?) Roles of proteins Body building foods “GROW” foods Form main structural components of cells Help produce & maintain tissues & muscles Are not immediate sources of energy 1g = 4 kcal to the body
- 16. Water About 70% of the non-fat mass of the human body is water Consequently very important Sources of water Direct consumption of water Drinks and foods Roles • For digestion • Transportation & absorption of nutrients • Cooling of the body • Removal of waste materials (through sweating, excretion, breathing etc) • Approximately 2-3 liters (8 -10 cups) are needed daily
- 17. Minerals • In the nutrition context ,the term "minerals" simply means "dietary positively or negatively charged ions“ • Key minerals of concern - Potassium - Chloride - Sodium - Calcium - Phosphorous - Magnesium - Zinc - Iron - Manganese - Copper - Iodine - Selenium
- 18. Minerals continued Sources of minerals • Intake of a variety of foods & a well balanced diets will in most cases give necessary minerals • Minerals are often artificially added to some foods to make up for potential dietary shortages & subsequent health problems • i.e. food fortification • Examples of fortified foods? Sources of minerals • Plants & plant products • Animals & animal products Roles of minerals • Essential for human biochemical processes by serving structural & functional roles, as well as electrolytes • They are protective foods that are not synthesized by the body • “GLOW” foods
- 19. Iron Sources of iron • Red meat, liver, fish, poultry, shellfish Eggs, legumes, vegetables, fruits • Iron in food boiled in water is leached and lost if the water is discarded. Roles/functions of iron • Oxygen transportation • Needed by enzymes • Absorption of vitamin C • Energy production
- 20. Iodine Sources of iodine • Seafood,, seaweed, iodized salt • NB. Iodine content depends on the soil, animal feed, etc. Roles/functions • Development and proper functioning of the brain and nervous system • Important for normal growth and development, • Protein synthesis, • Energy metabolism, and reproduction
- 21. Zinc Sources of zinc • Animal sources; Meat, liver, fish, poultry, eggs, milk, yoghurt, seafood including shellfish and oysters • Plant sources: Cabbage, carrots, spinach, beets, green peas, legumes, whole grain cereals, peanuts, barley, pumpkin Roles/functions of Zinc • Protects the immune system • Needed for digestive Enzyme formation • Wound healing • Vitamin A metabolism • Normal development of male organs • Antioxidant • Component of insulin
- 22. Calcium Sources of Calcium • Milk, yoghurt, cheese, green leafy vegetables such as broccoli, legumes, peas, fish with bones that are eaten Roles/functions of calcium • Strong bones and teeth • Normal functioning of the heart • Helps in blood clotting • Helps maintain normal blood pressure
- 23. Fluoride Sources of fluoride • Fish and seaweed Bone meal, meat, and dairy products • Grains, vegetables, and nuts Roles/functions of Fluoride • Protection of bone and dental tissues. • Protection against tooth decay • Wound healing
- 24. Sodium Sources of sodium • Table salt, canned soups Roles/functions of sodium • Primary regulator of fluid in the body • Maintenance of blood Pressure
- 25. Potassium Sources of potassium • Bananas, avocados, oranges, mangoes, papayas • Legumes, spinach, cabbage, carrots, tomatoes, potatoes, yams • Milk, meat, chicken, pork, fish Roles/functions of potassium • Nervous system functioning • Muscle contraction • Maintenance of blood pressure
- 26. Vitamins • Are organic compounds which our bodies cannot synthesize (produce) enough or any of it • We have to obtain vitamins from our food • Are classified by their biological & chemical activity into water soluble (they can dissolve in water) i. 9 water-soluble (8 B group vitamins, vitamin C) -Water soluble vitamins need to be consumed more regularly because they are eliminated faster & are not readily stored ii. Fat soluble (they can dissolve in fat) • For humans there are 4 fat-soluble (A, D, E, K)
- 27. Vitamin A Sources of Vitamin A • Ripe mangoes, cantaloupe, apricots peaches, Pumpkin, carrots, orange fleshed, sweet potatoes, locally available Vitamin A rich vegetables leaves, spinach, Nakati, Gobbe, Malakwang, Boo, Dark green leafy vegetables including wild ones and locally available vitamin A rich leaves such as cassava leaves, amaranthus, pumpkin , sweet potatoes
- 28. Functions of Vitamin A • Retinol; Required for normal vision, bone development, cell differentiation and proper growth • β-carotene; maintains epithelial cells and helps to fight infections • α-carotene; is an anti-oxidant that protects cell membrane Deficiency • Blindness in children, • Anaemia, Neural tube defect, and birth defects
Editor's Notes
- #12: NGAGWE?- ALCOHOL