Ministerio de Educación Pública

Dirección Regional de Educación de

Alajuela…

COLEGIO TÉCNICO PROFESIONAL

CARLOS LUIS FALLAS SIBAJA

Especialidad: Ejecutivo Comercial y de

Servicio al Cliente

STUDENTS
Jocelyn Vega Cubero
Issamar Lineth Davison Romero

TEACHER
Vladimir Arroyo Arguedas

Alajuela, june 11th 2023

General Aspects

Type of seminar Feeding and Nutrition

Main goal: Maintain and improve health. Prevent diseases linked to an unbalanced diet.

Development and growth allowing the cycle of life to be fulfilled. Provide energy and

vitality.

Specific goal

1. Importance and goals of nutrition

2. History and culture of food

3. Nutrition Basics

4. Nutrients and food

Population young people between 20 and 35 years

Localitation Colegio Tecnico Profesional Carlos

Luis Fallas Sibaja

Introduction

Importance and goals of nutrition

Food is a basic biological factor for survival. It not only refers to the satisfaction of an

identical physiological need in all human beings, but also to the diversity of cultures and
to everything that contributes to shaping the identity of each people. It depends on

agricultural production techniques, social structures, dietary and religious

representations and consequent precepts, world view and a set of traditions slowly

elaborated over the centuries. The relationships between these aspects of culture and the

ways of eating have always existed.

History and culture of food

The history of food is closely related to the evolution of man. All living things need to

eat to live. The eating habits of the human being have been changing to be able to adapt

to the adversities that the environment presented. The type of food that man has had to

eat for his livelihood has changed over time, because he found himself forced to eat

those that were closest to him and were easier to obtain with the few tools he had.

Nutrition Basics

Food is the set of activities and processes by which we take food from abroad that

provide us with energy and nutritional substances.

Nutrition is the physiological process by which our body receives, transforms and uses

the chemical substances contained in food

Nutrients are all the substances contained in food that are necessary to live and maintain

health.

Nutrients and food

Energy is needed primarily to sustain life in its continuous renewal of bodily structures

and to make physical activity possible.

Two fundamental aspects must be distinguished: the so-called "basal energy needs"

which include the energy necessary to maintain the vital functions of the organism, to
which must be added those necessary according to the type of physical activity carried

out and which are, mainly, those mark the main differences between individuals

BALANCED DIET

Various studies on the distribution of calories throughout the day advise that:

25% are taken at the first meal of the day, breakfast

30-40% in the midday meal

10-15% in the snack

20-30% at dinner

Considering the rations, the following will be taken per day:

from 4 to 6 ratios of groups 3 and 6

2 to 4 servings from group 4

2 to 3 servings from group 5

2 to 3 servings from group 1

2 to 3 servings from group 2

The food set will be prepared with approximately 40 to 60 grams of fat content

Conclusión

More carbohydrates, fruits and vegetables

Carbohydrates should provide 50% of the total daily energy intake. They should be

complex carbohydrates (pasta, rice, potatoes, bread and legumes) and not simple (ice

cream and pastries). Fruits and vegetables, rich in fiber, ensure us enough vitamins and

minerals

Fats or lipids will provide approximately 35% of the total energy intake. Fats of

vegetable origin (nuts, olive oil) will be preferred over those of animal origin. An

exception is that of oily fish (mackerel, tuna, sardines...) because it is polyunsaturated

and helps prevent cardiovascular problems.

The intake of saturated fatty acids should be below 10%

The intake of polyunsaturated fatty acids should not exceed 8% of energy intake
The intake of monounsaturated fatty acids should provide an energy intake of a

maximum of 15%

Proteins will provide 15% of the total energy. Proteins help regenerate body tissue. The

protein of animal origin (eggs, milk, meat and fish) is more complete than that of plant

origin (legumes and cereals). However, properly combined vegetables (for example,

lentils with rice) provide a quality protein similar to that of the animal, but without

cholesterol or saturated fat.

5:00pm Welcome

5:10pm Sesión 1- Importance and goals of nutrition

5:20pm Sesión 2- History and culture of food

6:30pm Break
7:20pm Sesión 3- Question