VALERIANO, Trisha B.

BSN 2-YC-11

NCMA215: Nutrition Concepts

1. Define good nutrition and what proof showed by a person having a good nutrition?

- Simply put it in simple terms, healthy nutrition is that when the system absorbs enough
nutrients, vitamins, and minerals to operate properly from all of the foods and drinks we usually
eat. A healthy and balanced diet is related with good nutrition. As a result, it is also associated
with the condition of being healthy; if our organs and bodies function well, we will be capable of
leading a healthy lifestyle free of medical conditions or difficulties. Nutrition is crucial to our
health and development, and if it is impaired, it may have serious consequences. As a result, a
person with good nutrition may be perceived as having a good physical and mental health, as
well as being free of medical conditions.

2. Why did Antoine Lavoisier, considered the father of nutrition and chemistry?

-Lavoisier is regarded as the father of chemistry since he is credited with revolutionizing

chemistry throughout the 18th century. People thought he was the epicenter of the revolution
because he established the rule of mass conservation and determined the function of oxygen in
chemical processes that led to combustion and respiration. He also contributed to the
standardization of chemical nomenclatures. These are only a handful of his achievements and
efforts. In terms of being the father of nutrition, Lavoisier was one of the first scientists to design
a laboratory apparatus to assess how food turns out after it has been ingested, as well as tying
it to his study of weight loss owing to sweat response. The lucidity of Lavoisier's thought and
expression, as well as the precise illustrations and descriptions of his experiments, make
reading Lavoisier in the Sophomore Natural Science course a true treat. Readers may thus view
and evaluate the ideas and experiments that contribute to the atomic theory of matter for
themselves. This topic is plainly part of a liberal education since a liberally educated individual is
well-rounded, capable of making intelligent decisions regarding all disciplines of learning,
including natural science.

3. Explain carbohydrate digestion, fat digestion, and protein digestion. From mouth to
the small intestine.

-, When food enters the mouth, carbohydrate digestion begins. As the mechanical motion of
chewing occurs, saliva produced by our salivary glands moistens the meal. The chemical
reaction occurs as the salivary glands produce amylase, an enzyme that initiates the breakdown
of sugars in carbs. Following the breakdown of the meal into smaller pieces, it is ingested and
goes via the esophagus and into the stomach, where stomach acid is produced to kill the
bacteria in the chyme before it enters the small intestine. When the pancreas reaches the
duodenum of the small intestine, it secretes pancreatic amylase, which breaks down the chyme
into dextrin and maltose, along with the other sugars, which are then absorbed into the body.

- Fat digestion occurs in the stomach, wherein some byproducts of the digestion can already be
directly absorbed in the stomach. As the fats enter the small intestine, the pancreas releases
enzymes to further break down the fats, and then the remaining are absorbed.

- Protein digestion starts in the mouth by chewing wherein enzymes amylase and lipase aids in
the breakdown. As the proteins from food reaches down the stomach, the hydrochloric acid
together with proteases enzymes breaks the protein down into smaller amino acids.

4. List down food samples under the nutrients in the table below. (carbohydrates, fats,
proteins, fruits with vitamins, vegetables with minerals)

Carbohydrates Fats Proteins Fruits with Vegetables with

vitamins minerals

Rice Pasta Olive Canola Lean beef Oranges Broccoli

Yogurt Cereals Nuts Cheese Chicken Kiwi Kale

White bread Avocado Whole Salmon Grapefruit Cabbage

Sweet potatoes eggs Peanut butter Bananas Watercress

Oatmeal Fish Lentils Mango Cucumber

Chickpea Corn Butter Skim milk Papaya Spinach Squash

Biscuits Sour cream Prawns Cantaloupe Beans Carrots

Flours Sausages Crabs Cherries Red peppers

Turkey Watermelons

Lamb meat Peaches