FST 307 BASIC

NUTRITION

CHAPTER 1
INTRODUCTION TO
BASIC NUTRITION
CHAPTER OUTCOMES
At the end of this chapter, students should be able to:-
a) Explain the definition of nutrition, nutrient, food and diet
b) Describe the composition of food
 DEFINITION OF NUTRITION
 A study of nutrients, their action, interaction
and balance in relation to health and diseases

 The process by which

the body ingests, digests,
absorbs, transports, utilizes
and excretes food substances
 DEFINITION OF NUTRIENTS
 Nourishing substances in foods that are essential for
growth of infants development that leads to
adulthood and maintenance of body function
throughout life.
 Organic nutrients
1) Carbohydrates
2) Lipids
3) Proteins
4) Vitamins

 Inorganic nutrients
1) Minerals
2) Water
 Energy producing nutrient
1) Carbohydrate
2) Protein
3) Fat

 Non-energy
producing nutrient
1) Vitamin
2) Mineral
3) Water
ESSENTIAL NUTRIENTS FOR HUMAN

(B7)
(B9)

(B5)

(Pyridoxine)
(Cobalamine)
 DEFINITION OF DIET
 The foods and beverages a person eats and drinks.
 The quality of which affects the risk of chronic
diseases
 DEFINITION OF FOOD
 Derived from plant or animal sources
 Provide energy and nutrients
 Used by the body for maintenance, growth, and
repair
 COMPOSITION OF FOODS
a) Six classes of essential nutrients:
1) Carbohydrate
2) Protein
3) Fat
4) Vitamin
5) Mineral
6) Water

b) Non-essential nutrients:
1) Phytochemicals
2) Pigments
3) Food additives
CARBOHYDRATE

Complex
Simple

Fiber
PROTEIN
 FAT / LIPID
Saturated Fat Unsaturated Fat

Essential
fatty acids
 VITAMINS
 Vitamins are chemical substances in food that
perform specific functions in the body.
 Humans need 13 different vitamins.
 MINERALS
 Minerals are also chemical substances in food.
 Humans need 15 different minerals in their diet.
 WATER

Most individuals need about 10 cups of water per day.

 PAUSE TO PONDER…
a) Can you explain the definition of nutrition,
nutrient, food and diet?
b) Ask your friend to describe the composition of
food.
CHAPTER OUTCOMES

At the end of this chapter, students should be able to:-

a) Describe factors that influence food selection
FACTORS THAT INFLUENCE FOOD
SELECTION
BASIC REGULATION OF FOOD INTAKE
a) Hunger
i. Prompts eating; physiological
desire
b) Satiation
i. Signals to stop eating
c) Satiety
i. Lack of hunger
d) Appetite
i. Psychological desire
INFLUENCES IN FOOD INTAKE
FACTORS OF FOOD INTAKE
 HUMAN BODY COMPOSITION

23-31% 13-21%

60 % 60%
 BASIC SYSTEMS
IN HUMAN BODY
 DIGESTIVE SYSTEMS

If food is not digested and absorbed,

it is eliminated; doesn’t provide nutrients
 CIRCULATORY SYSTEMS
 Vascular system consist of:
a) Heart
b) Arteries
c) Veins
d) Capillaries

 Portal vein
 Carry blood from gastrointestinal
tract to liver
 Rich in nutrients

 Hepatic vein
 Carry blood from the liver to
the heart
 EXCRETORY SYSTEMS
 System that removes waste from the body

 Kidney: remove urea and excess water soluble

nutrients

 Skin: perspiration

 Lung: remove CO2

through respiration
 STORAGE SYSTEMS
 System that stores nutrient from food into our body

 Fat: adipose tissue

 Short term storage of glucose: muscle, liver, blood

 Vitamins and minerals: liver

 Other nutrients: in individual cells

 calcium: taken from bone
may harm these
 protein: from muscle tissue
 CONTROL SYSTEMS
 System that manages and maintains our bodily
function

 Example:-
a) Insulin and Glucagon regulate blood glucose
level
b) Thyroid hormone regulates metabolic rate

 Nervous system
a) Nerve influence acid secretion in the stomach
b) Sight, smell, taste: use nerve to convey
information to the brain
 PAUSE TO PONDER…
a) Ask your friend to describe factors that influence
food selection
b) Ask your friend to describe the factors that
influences food intake.
END OF CHAPTER 1.1 & 1.2