Date: 28/01/2022

Name: Cotdi Fretzson G. Year & Section: BSND 1B

LABORATORY EXERCISE NO. 1

Introduction to Food & Nutrition
The human body is composed of billions of cells that should be adequately
nourished in order to grow, multiply, and perform activities essential to life. The cell is the
basic unit of living things and is composed of a membrane made primarily of protein and
lipid. It encloses the nucleus – containing the genetic material, DNA; and the organelles –
including the mitochondria that produce ATP and ribosomes (RNA with enzymes and
hormones).
Similar cells are arranged in a specific order to form tissues and group of tissues form
an organ. A set of organs coordinate to carry in physiological processes. The organ
systems have a role in nutrition to maintain a healthy body.
The study of nutrition is of prime importance throughout a person’s life. It is
interrelated with his other basic needs: physical, physiological, emotional, sociological
and economic factors. The application of nutritional knowledge at any point between
birth to death results in a state of nutritional well-being, and is an outcome of effective
nutrition education.

I. Define the following terminologies:

II. 1. NUTRITION
Nutrition is a biochemical and physiological process in which an organism uses food to
support its life. This includes absorption ingestion, ,anabolic,catabolism,biosynthesis, and
excretion. The science of studying the physiological processes of nutrition is called nutrition.
2. FOOD
Food is a substance that is consumed to support living things with nutrients. Foods are
usually derived from plants, animals, or fungi and contain essential nutrients such as
carbohydrates, fats, proteins, vitamins, and minerals.
3. FOOD QUALITY
Food quality it is the quality of the food where the food attributes the appearance,flavor or text
and if it is safe to eat or not.
4. NUTRIENTS
Nutrients is the needs of all living organism that we can get by eating food all foods have
nutrients that makes us stronger and healthier that help us to survive
5. ENZYMES
Enzymes these are proteins that act as biological catalysts and it helps us speed up the
metabolism or chemical reaction to our bodies you accumulate some substances and break
down others, our body naturally produces enzymes. However enzymes are also found in
finished products and food
6. HORMONES
Hormones is our body chemical messenger it is said that they travel in our bloodstream to
organs and it will process slowly overtime and it may affect the growth and development.
7. NUTRITIONAL STATUS or NUTRITURE
Nutritional status is a prerequisite for the health of those who believe in nutrition, levels of
nutrients in the body, and the integrity of normal metabolism. Normal nutritional status is
achieved by balanced food intake and normal nutritional use.
8. METHODS OF EVALUATING NUTRITURE
There are many methods of evaluating Nutriture includes the anthropometric measurements
of body composition and biochemical measurements of serum protein, micronutrients, and
metabolic parameters and more.
9. NUTRIGENOMICS
nutritional genomics studies the effects of foods and food ingredients on gene expression and
how genetic variation affects the dietary environment.
10. HEALTH
Health is a state of complete physical, mental and social well being. Example health is the
most important thing in life ,living in a better place, enough sleep, doing exercise, learning,
eating healthy food and living in a good environment that is an example of health.

II. Fill in the table with the roles of the different bodily system in nutrition:
Bodily System Roles in Nutrition
(major organs)

1. CARDIOVASCULAR Cardiovascular main function is to transport nutrients to cells

(heart, blood vessels, and wastes from cells
blood)

2. DIGESTIVE Digestion is important for breaking down food into nutrients,

(mouth, esophagus, that will be a use to our body on healing,growing and to have a
stomach, intestines, liver, strong staminaFoods and drinks need to break down into
pancreas) smaller nutrient molecules before the blood absorbs them and
transports them to cells throughout the body.

3. ENDOCRINE Endocrine this organ system is responsible for regulating

(endocrine glands, e.g., appetite, nutrient absorption, nutrient storage, and nutrient
thyroid, pituitary, adrenal utilization, among other functions such as reproduction.
glands)

4. IMMUNE Each stage of the body's immune response relies on the

(white bloods cells, lymph, presence of many micronutrients.
spleen, thymus gland)
 5. INTEGUMENTARY
(skin, hair, nails, sweat
glands)
Integumentary is set of organs forming the outermost layer of
an animal's body. It comprises the skin and its appendages,
acting as a physical barrier between the external
environmentand the internal environment that it serves to
protect and maintain

6. LYMPHATIC The lymphatic plays an important role in the immune system,

(lymph vessels, nodes) balance,fluid, and absorption of fats and fat-soluble nutrients.
Lymph vessels drain fluid from body tissues and can transport
foreign bodies to the lymph nodes for evaluation by immune
system cells.

7. MUSCULAR Muscles allow us person to walk,run, move ,speak, and eat.

(skeletal, cardiac and They control heartbeat, breathing, and digestion. Other
smooth muscles) seemingly unrelated functions, including temperature
regulation and vision, also rely on the muscular system

8. NERVOUS he nervous system helps all parts of the body communicate

(brain, spinal cord, nerves, with each other. It also responds to changes on the outside
sensory organs and and inside of the body. The nervous system sends and
receptors) receives messages using both electrical and chemical means.

9. RESPIRATORY respiratory system supply oxygen to the body tissues primarily

(lungs and respiratory for cellular respiration and remove carbon dioxide as a waste
tract) product, that will help maintain an acid-base balance.

10. REPRODUCTIVE the role that nutrition plays during various phases of the
reproductive cycle starting from the onset of puberty, to the
menstrual cycle, to pregnancy.

11. SKELETAL
(bones, joints, cartilages)
Skeletal ,red blood cells and white blood cells are synthesized
in the bone marrow to aid movement, protect organs, and
provide structural support. Another important function of bone
is to serve as a reservoir for minerals such as calcium,
phosphorus and magnesium.

12. URINARY The urinary system's function is to filter blood and create urine
(kidneys, urinary tract) as a waste by-product.

III. Fill in the table with the possible signs and symptoms in the body if there is deficiency
and excess/toxicity in the following nutrients:
Nutrient Signs and Symptoms of Deficiency Signs and Symptoms of Toxicity
1. Protein Fatty liver,Skin,hair and nail Headache,weakness,fatigue,nausea
problem,loss of muscle mass,Increased ,mood changes,diarrhea,
risk of bone fractures

2. Vitamin Infection,skin irritation,stunted Drowsiness,pain,nausea,vomiting,

A growth,bitot spots,night blindness irritability

3. Vitamin Fatigue,bone pain,muscle Nausea,,vomiting,weakness,frequen

D weakness,muscle aches,muscle cramps t urination

4. Vitamin loss of feeling in the arms and Gastric distres,Abdominal

E legs,vision problems and muscle cramps,Diarrhea,Headache
weakness

5. Vitamin bleeding hemorrhage into the signs of jaundice,

K skin,causing bruises from the nose, from hyperbilirubinemia, hemolytic
a wound, in the stomach, or in the anemia, and kernicterus in infants
intestine.

6. Rough,Bumpy Skin,Easy Bruising,Dry, Vomiting,Heartburn,Abdominal

Ascorbic Damaged Skin cramps,Headache,Insomnia
Acid
(Vitamin
C)

6. Nerve damage,Blurry Weight loss,Confusion,

Thiamine vision,Delirium,Fatigue,IrritabilityNausea memory ,loss Muscle
and vomiting weakness,Lowered immunity
(Vitamin
B1)

7. Dermatitis,red, greasy, scaly rash,numb Heartburn,nausea,Painful,

Pyridoxin feet and hands disfiguring skin lesions,Numbness
e
(Vitamin
B6)

8. Niacin swollen mouth,bright red Rapid heartbeat,Itching,Abdominal

(Vitamin tongue,apathy,disorientation,Fatigue pain.Gout,Nausea and vomiting
B3)

9. Disorientation,depression,depression,de reddened skin flush with itchiness or

Calcium mentia, and diarrhea tingling on the face, arms, and
chest

10. loss of appetite,anxiety,bone pain,fragile kidney disease,dysrhythmias,

Phosphor bones,tiff joints,fatigue,irregular coma,hypotension and death
us breathing

11. Shaking,sleepiness,muscle Lethargy,low blood pressure,urine

Magnesiu spasms,hyperexcitability,pins and retention,respiratory distress
m needles

12. Iron Extreme fatigue,Weakness,Pale,skin Severe

chest pain, fast heartbeat or shortness of vomiting,Diarrhea,Abdominal
 breath pain,Dehydration and lethargy if not
treated adequately

13. Zinc hair loss,changes in their nails,feeling Abdominal pain, nausea, vomiting
irritable,impotence,eye problems and and diarrhoea
eye problems

14. cavities and weak bones and leaving Abdominal pain,Abnormal taste in
Fluoride teeth more prone to decay the mouth,Diarrhea,drooling,eye
irritation.

15. Iodine Thinning hair,Feeling colder than Coughing,Delirium,Diarrhea,

usual,Dry skin,Slowed heart rate,Weight sometimes bloody,Fever,Gum and
gain, fatigue and weakness. tooth soreness

IV. Research on the laboratory equipment, devices or facilities that we possibly need in
conducting food tests or experiments in the foods and nutrition laboratory. Give the top
10 you think is the most needed – follow the sample below as your format.
Laboratory Description Uses
Kitchen
Apparatus

1. Dietetic It is also known It is used

Scale as portion scale to measure
or kitchen the weight
scale. It is of
available in ingredients
balance, spring and other
models or food.
digital.

2. Test tube A spoon is a Use to scoop

utensil consisting food and to eat
of a small shallow easily
bowl

3. stove a portable or fixed stove is

apparatus that an appliance
burns fuel or uses used to cook
electricity to food by
provide heat as for providing heat
cooking or directly.
heating.a device
that generates heat
for special
purposes as for
heating tools or
heating air for a hot
blast
4. Mixing A mixing bowl is a Mixing bowls are
bowl deep bowl that is used for storage,
particularly well working doughs,
suited for mixing mixing dry
ingredients ingredients,
together in. mixing salads,
organizing, and
more.

5. timer A kitchen utensil a utensil that

that is made to is made to
measure units of measure units of
time for cooking or time for cooking
for the preparation or for the
of foods. preparation of
foods.

6. knife A utensil that has a cutting,

handle and a blade chopping, dicing,
that may or may slicing, mincing,
not be sharp- peeling,
edged. separating, and
other kitchen
tasks where the
thin metal shaft
of a blade is of
value for food
preparation

7. beaker a cup or glass with Beakers are

a wide mouth and useful as a
usually a lip for reaction
pouring that is container or to
used especially in hold liquid or
science solid samples.
laboratories for They are also
holding and used to catch
measurings liquids from
titrations and
filtrates from
filtering
operations.

8. tong tool used for lifting Tongs are the

or holding objects tool that you use
that is made of two to grip
long pieces something and
connected at one lift it.
end or in the
middle. tongs.
noun plural
 9. apron a garment usually for added
of cloth, plastic, or protection from
leather usually tied things like spills,
around the waist food, dirt, germs,
and used to protect hazards, hair,
clothing or adorn a chemicals, paint,
costume art materials

10. Cooking Latex gloves are The most

gloves common in the commonly cited
kitchen, because use for
they can protect disposable
both hands and gloves in the
food from cross kitchen is to
contamination. provide
protection from
foodborne
illnesses.

V. As we will conduct experiments on food or handle food items, research on ten (10)
laboratory kitchen rules that we have to follow and five (5) suits/ gears that we are
required to use in the laboratory kitchen to protect ourselves and protect the food from
contamination.
10 lab kitchen rules.

1. Do learn how to use knives.

2. Don’t use the same cutting board for raw meat, fruits and vegetables.

3. Do wash your hands.

4. Don’t go barefoot.

5. Do know how to put out a fire.

6. Don’t wear floppy sleeves.

7. Do mind your pans.

8. Don’t set a hot glass dish on a wet or cold surface.

9. Do lift and stir away from you.

10. Don’t use metal utensils on nonstick pans.

5 suits/gear we are required to use

1. gloves
2. goggles
3. apron
4. mask
5. Hair net