CH 4 NUTRITION

NUTRITION-Chemical substances that nourish the body.

Two types of nutrients
 Organic nutrients –
(carbohydrates,fats,protiens,lipids,vitamins&fibre)
 Inorganic nutrients – (mineral salts & water)
1.0RGANIC NUTRIENTS
a) CARBOHYRATES
-contains carbon, hydrogen and oxygen with hydrogen atoms to oxygen is
always 2:1
Sugars
1.Sugars are sweet and soluble in water
2.Sugars can be used during respiration to provide us with energy to do
work.
There are three classes:
(a) Monosaccharides
 Monosaccharides (single sugars) are small molecules which cannot
be digested (broken down) into simpler substances.
 They are small enough to diffuse across cell membranes into the cells
Ex: Glucose fructose and galactose
(b) Disaccharides
 Disaccharides (double sugars) are made up of two molecules of
monosaccharides which are chemically bonded.
Ex:Maltose, sucrose and lactose
 Disaccharides are formed by a condensation reaction between two
monosaccharides.
(c)Polysaccharides (complex carbohydrates)
 Polysaccharides are complex carbohydrates made up of many
monosaccharides (basic units) chemically bonded together
Ex:starch , glycogen , & cellulose
Functions of carbohydrates
1 Broken down during respiration to provide energy for cellular activity
2 Used to form supporting structures
3 Used to form other organic molecules such as fats, proteins at
nucleic acids
4 Used to synthesise lubricants and nectar
Polysacchar structure functions
ide
cellulose Made up of thousands of >Found in plant cell walls for
glucose molecules protection of plant cells the cell wall
chemically bonded from mechanical damage and bursting
together >Cannot be digested by humans, hence
serves as dietary fibre to prevent
constipation in humans
Starch >Made up of thousands Used as energy storage forms because:
of glucose molecules >they are insoluble in water organs of
chemically bonded hence do not affect the water potential
together of the cells
>chemical bonds in the >They are compact and take up less
molecule are different space than
from those in cellulose
glycogen >Made up of thousands of their constituent glucose molecules
glucose molecules they are large molecules
chemically bonded which cannot diffuse across cell
together membranes they are easily hydrolysed
>More highly branched to release glucose when needed
than starch
b)PROTIENS
>Proteins are organic molecules made up of elements carbon,
hydrogen, oxygen and nitrogen. The element sulphur can also be
present in protein molecules.
>Proteins are made up of simpler amino acid molecules chemically
bonded together.
>When many amino acids (the basic units) are chemically bonded
together through condensation reactions, a polypeptide is formed.
A protein molecule may consist of one or more polypeptide chains
folded together, giving the molecule a three-dimensional shape.
>Proteins are denatured at high temperatures and extreme ph.
Function of protein is it is used as
 a material for production of new cell parts for growth and
repair of worn-out cells,
 a material for production of enzymes and protein-based
hormones.
 a material for production of proteins used in immunity called
 antibodies.
M
c) FATS
>Fats are organic molecules made up of elements carbon, oxygen and hydrogen.
However, in a fat molecule, the proportion of oxygen to atoms is lesser than that
in a carbohydrate molecule.
>Fats are formed by condensation reaction between the basic units glycerol and
fatty acids.
Fats function as
• a source of energy and are also used to store food.
• a material to insulate animals to prevent excessive heat loss,
• a protection from damage for vital organs,
• a solvent to dissolve fat-soluble vitamins, and an essential part of cell
membranes.
EXTRA: COMSUMING TO MUCH FATS MAY LEAD TO OBESITY AND
INCREASE RISK OF CORONARY HEART DIASEASES
EXTRA: LACK OF PROTIENS IN DIEY CAUSES KWASHIORKOR
DIASEASE (swollen abdomen) IN HUMANS
2) INORGANIC NUTRIENTS
A) VITAMINS
>Are essential organic nutrients needed in small quantities for proper
functioning of certain metabolism.
vitamins must be obtained through diet alone and lack of any vitamins will lead
to deficiency

VITAMI IMPORTANCE DEFFICIE DEFFICENCY

NS NCY EFFECT
VITIMIN Formation of rods Night Poor vision in dim
A Blindness lights

VITAMIN Healthy Beriberi Impairment of nerves, Protein based

B development of heart & muscles
nerves and muscles
VITAMIN Healthy gums and Scurvy Bleeding gums, scaly
C skin repair skin & wounds heal
slowly
VITAMN Involve the uptake Rickets Soft bones:(fracture
D of calcium for gum, easily) bow legs and
teeth and bone knock knees in
formation. children
B) DIETARY FIBRE/ ROUGHAGE
 >is basically cellulose found in plant cell well that promote bowel
moment by retaining moisture in the faeces.
>role of fibre
form bulk in the intestines that enable the muscle of peristalsis to push against
preventing constipation & reduces the amount of fat absorbed and reduces the
risk of bowel constipation.

C) MINERAL SALTS
>are essential inorganic ions that are needed to promote healthy growing
development and functioning of body
>ions involved in active transport in body: sodium , potassium , hydrogen
&chlorine ions
Ions Needed for Lack causes Sources of food
Calciu >promotes strong and Deficiency of calcium may lead Plain flour, sardine,
m ions healthy development& to rickets (similar to deficiency of mackerel, small fish
growth of bones & teeth vitamin D)
Iron >are needed for the >may cause anaemia (lower level Red meat, live , spinach
ions synthesis of haemoglobin in of red blood cells than normal) , beet root , tomatoes ,
red blood cells and . person suffering with anaemia chillies
myoglobin in muscular will appear pale and fatigue due
tissue to lack of o2 in muscle tissues.
May lead to coma and death
D) WATER
>Main constituent for chemicals in the body and act as an medium for all
metabolic reactions .
Role of water-
 hydrolysis food
 main constituent that make up a living cell tissues.
 Main constituent in sweat which removes latent heat and cools the body.
 Solvent to remove excretory products such as urea.
 Main component of blood plasma and tissue fluid in the body.
 Main component in amniotic fluid which supports the development of
feotus.
Balanced diet
 >refers to a diet that has correct amount of both organic and inorganic
nutrients to meet the daily requirements of the body while keeping the
body healthy.
>it may vary according to different individuals depending on their
lifestyle, age & gender.
Type of person diet reason
Athletes & construction Diet rich in carbohydrates/some Fat & carbohydrates=for extra
workers amount of fats and proteins energy
Proteins=to develop muscles
Child Large amount of protein, Protein=for growth,
carbohydrates and calcium calcium=bones and teeth
carbohydrates=energy
Active adult Moderate amount of Carbohydrates=energy
carbohydrates and proteins Proteins = build muscles
Pregnant women Increase intake of iron and Iron salts=production of blood for
calcium salts & proteins baby
Calcium salts= baby’s bones
Proteins = growth of baby

PROBLEMS DUE TO UNBALANCED DIET

1. MALNURITION
>Occurs when there is lack of proper nutrition caused by not having enough to
eat or not eating the right thing.
>leads to starvation, whereby growth & development is highly restricted while
deficiency diseases are prone to occur.
NOTE: in extreme cases, starvation also causes death.

2. OVERNUTRITION
>Occurs when a person consumes much more food than needed
>it leads to obesity where the person becomes (overweight) and are prone to
suffer from heart disease due to blockage of the coronary artery by animal fats
and cholesterol.
>High blood pressure (which causes stroke) stress on joints (due to extra body
weight).

3. FAMINE
>Refers to the extreme scarcity of food or the unequal distribution of food and
no access to clean water and sanitation in a population.

Factors that cause famine:

I. Poverty
II. Overpopulation in town & cities (high unemployment rate causing
unemployment to starve soaring food prices due to greater demand)
III. Natural disasters such as crop disease, drought & flooding which
destroy food crops
IV. Poor farming techniques (low primary productivity)

V. War /political instability farmers leave their farm, shops closed and
food availability is scar
HUMAN DIGESTIVE SYTEM
 Comprises of the alimentary canal & associated organ which include
the buccal cavity / mouth , salivary glands oesophagus/gullet stomach
duodenum pancreas gall bladder liver ileum colon rectum and anus
Roles of digestive system
 To breakdown large complex insoluble and non - diffusible food
molecules into tiny simpler soluble and diffusible food particles
mainly by actions of digestive enzymes.
 To absorb the digestive food molecules and assimilate them into
body’s own protoplasm or breakdown to release energy to drive
metabolism in body
DEFINATIONS
EGESTION--to remove undigested food molecules such as fibre out of
the body in the process called egestion.

Ingestion--process of taking in food in the buccal cavity followed by

mastication (chewing)to breakdown large pieces of food
Digestion--process of breaking down large insoluble food molecules into
small & soluble ones using digestive molecules.
ABSORBTON-process of taking in digested food into the blood stream
& lacteal and occurs mainly in the ileum.
ASSIMILATION--is the process of converting the protoplasm or
breaking down the food to release energy to drive metabolism.
 Roles of the main regions of the alimentary canal
A.MOUTH OR BUCCAL CAVITY
>Ingestion occurs here, followed by both mechanical & chemical digestion
1.MECHANICAL DIGESTION
TYPE OF Functions shape
TEETH
Canine Tear food into chunks Pointed like cone

incisors Cut and bite food into shorter length Sharp and spade like

molars Grind and crush food into tiny Has four cusps
fragments
premolars Grind and crush food into tiny Has two cusps
fragments

Chemical digestion
>saliva contains salivary amylase that specifically breakdown starchmaltose while protein Mucin, which soften, bind
& lubricate the tiny food particles. Then Tongue rolls the chewed food into boilie/bolus before pushing them to the
pharynx/throat for swallowing.
B.OESOPHAGUS/GULLET
>It is a Long muscular tube that stretches from mouth to the stomach.peristalsis occurs to push bolus to the stomach by
series of rhythmic wave like muscular contractions.
MECHANISM OF PERSTALISIS
>The circular muscles in the wall of the gullet contract to elonganate and narrow the wall of the gullet relax behind the
bolus
meanwhile, The opposite occurs in front of the bolus whereby the circular muscles relax while the longitudinal muscles
contract in order to shorten and widen the lumen.