NUTRITION

Nutrition—study of food and how the body make use of it

BASIC CONCEPTS OF NUTRITION:

 Water is the most important nutrient

 Essential nutrients are needed throughout life, but the amount carry according to factor like: age, sex, body
weight, physical activity, state of health, and specific physiological conditions
 No single food contains all the essential nutrients in amounts needed for optimum health

ESSENTIAL NUTRIENTS:

 Organic—carbs, fats, proteins, vitamins

 Inorganic—minerals, water

FUNCTIONS OF NUTRIENTS:

 Providing the body with energy

 Building and repairing body tissues
 Regulating body process

GOOD NUTRITION IS ESSENTIAL FOR THE FF:

 Growth  Optimum activity level and working efficiency

 Normal organ development and functioning  Resistance to infection and disease
 Normal reproduction  The ability to repair bodily damage and injury
 Maintenance and replacement of worn-out cells
and tissues
Hunger—psychological need for food

Appetite—psychological desire for food based on desire memories

Nutriture—refers to the condition how well-nourished the human body

 Is condition of the body resulting from the utilization of essential nutrients
Proper Nutrition—means that all the essential nutrients are supplied and utilized in adequate balance, to maintain
optimal health and well-being

Malnutrition—is an undesirable state of one’s health

 Is the opposite of good nutrition, a condition of the body resulting from a lack of one or more essential nutrition,
or it may be due to an excessive nutrient supply to the point of creating toxic or harmful effects

Food—is anything which when taken and digested, nourishes the body

 Is a vital need without which man cannot live

 Culturally acceptable substances that supply heat and energy, build and repair body tissues, and regulate body
processes

QUALITIES OF GOOD FOOD:

 It is safe to eat
 It is nourishing or nutritious
 Its palatability factors satisfy the consumer
 It has satiety value (fats)
 It offers variety and planned within the socio economic context
 It is free from toxic agents, or does not contain substances deemed deleterious to heath

Nutrient—is a chemical substance found in food that helps maintain the body

6 CLASSIFICATIONS OF NUTRIENT:

 Vitamins  Protein
 Minerals  Carbohydrates (sugar, starches, cellulose)
 Water  Fats
OTHER DEFINITION OF TERMS:

Enzymes—are organic catalysts that are protein in nature and are produced by the living cells

 Catalyst—hastens chemical reactions without itself under going change

 Bio Catalyst—are responsible for most chemical reactions in the body

Hormones—are organic substances produced by special cells of the body, which are discharged in the blood to be
circulated and brought to specific organs or tissues, that are remote from the source or point of manufacture

Metabolism—is derived from the Greek word “metabolismos” which means to change or later

 Is the chemical process of transforming foods into complete tissue elements, and of transforming complex body
substances into simple ones, along with the production of heat and energy
 It is the totality of chemical processes in the body, which substances are changed into other substances to
sustain life
 Refers to all the chemical changes in the body, which are of 2 general classes:
o Anabolism—is the building of materials and tissues
o Catabolism—is the breakdown of materials and tissues
 Metabolic activities are continuous reactions in the body, whereby living cells convert nutrients into energy,
body structure, regulatory life process, and excretion of waste products

Energy—is the force or power that enables the body to do its work

 The energy value of any food is measured in units called kilocalories abbreviated as kcal

Calorie—is the standard unit in measuring heat or energy

 Is the unit of measurement for the energy that our body gets from food
 Are not nutrients
 Are not eaten
 They are by products when carbs, protein, and fats are oxidized in the body
 The total calorie content (total energy available from food can be measured by means of a device called a bomb
calorimeter)
 Food energy is measured in kilocalories
1000 calories= 1kcal

NUTRIENTS THAT HAVE CALORIES:

 Proteins
 Carbs
 Fats