HUMAN AND SOCIAL BIOLOGY SPEED COURSE FOR CSEC EXAMINATIONS

Session 2: NUTRITION

OBJECTIVES:
1. distinguish between macro and micro-nutrients;

2. discuss the functions of micronutrients and macronutrients;

3. classify vitamins as fat or water soluble;

4. state the cause, symptoms and treatment of deficiency diseases;

5. perform tests to distinguish among food nutrients;

6. state the functions of water in the body;

7. explain the role of dietary fibre in the body;

8. describe the causes and effects of constipation and diarrhoea;

9. discuss the importance of a balanced diet;

10. discuss the effects of malnutrition on the human body;

11. determine Body Mass Index (BMI);

12. use tables, charts and graphs to represent data on nutrition;

13. relate the types of teeth present in an infant and an adult human to their roles;

14. describe the importance of teeth in the process of digestion;

15. relate the structures of the tooth to their functions;

16. state the causes of tooth decay;

17. describe the process of tooth decay;

18. outline guidelines for the care of the teeth;

19. identify the various structures of the digestive system;

20. relate the structures of the digestive system to their functions;

21. explain the properties, role and importance of enzymes involved in digestion;

22. investigate the effects of temperature and pH on the activity of the enzymes, amylase and catalase in the
digestive process;

23. describe the process of digestion and absorption of food in the alimentary canal;

24. describe what happens to the products of digestion after their absorption;

25. describe the structure of a villus in relation to absorption;

26. distinguish between egestion and excretion.

 HUMAN AND SOCIAL BIOLOGY SPEED COURSE FOR CSEC EXAMINATIONS
Session 2: NUTRITION

Nutrition is the process by which living organisms obtain or make food.

Food Tests:

The Six Caribbean Food Groups:

1. Staple Foods
 Cereals: Bread (from wholegrain or enriched flour), flour, cornmeal, cooked and ready-to-eat
cereals, macaroni, spaghetti, rice.
 Starchy fruits, roots, tubers and their products: banana, plantain, breadfruit, yam, Irish potato,
sweet potato, dasheen, coco/cassava.
Nutrients contributed: carbohydrate, vitamins, minerals and fiber.

2. Legumes/Nuts
 Red peas, gungo/pigeon peas, black-eye peas, cow peas, split peas, peanuts, other dried peas,
beans and nuts.
 Nutrients contributed: protein, carbohydrate, the minerals calcium and iron, fiber.

3. Dark Green Leafy, Yellow, and Other Non-Starchy Vegetables

 Callaloo, spinach, watercress, pak choy, string beans, pumpkin, carrot.
 Nutrients contributed: vitamins A, and C, B complex vitamins, minerals and fiber.

4. Fruits
 Mango, guava, orange, pineapple, West Indian cherry, pawpaw.
 Nutrients contributed: carbohydrate, vitamin C, vitamin A (yellow fruits), B complex vitamins,
minerals and fiber.
5. Foods from Animals
 Lean meat, fish, poultry, eggs, cheese, ham, sausages. Sardines, liver, heart, kidney, tripe, etc.
Nutrients contributed: protein, iron, B complex and fat soluble vitamins and fat. Red meats and organ
meats are excellent sources of haeme iron.
 Milk-fresh, evaporated, skimmed; yoghurt, cheese.
Nutrients contributed: calcium, protein, vitamins A and D, thiamine, riboflavin, carbohydrate and fat.

6. Fats
Polyunsaturated: vegetable oils (except coconut oil).
 Saturated: butter, margarine, bacon, salt pork, coconut oil, fat on meat, fat in whole milk.
 Nutrients contributed: fat, vitamin E, butter and fortified margarine provide vitamins A and E.
Most oils do not contain vitamin A.
Chemical digestion of food: