YEAR: 10

SUBJECTS: FOODS AND NUTRITION

WEEK:1

TOPIC: INTRODUCTION TO FOODS AND

NUTRITION

LEARNING OBJECTIVE:

1. Explain foods and nutrition

2. State the importance of Human
Nutrition
3. Know some careers in Foods and
Nutrition
4. Understand the relationship between
Foods and Nutrition and Other
subjects.
FOODS AND NUTRITION DEFINED

Food can be defined as what nourishes the

body. It is any substance which after
consumption, digestion and absorption produces
energy, promotes growth, repair body tissues
and regulate all body processes.

Food is able to perform all these functions

because of the chemicals present in it which is
known as nutrients.

The study of these various nutrients in relation

to the effect it has on human body is nutrition.
Nutrition is therefore the science of food in
relation to health.
Importance of human nutrition

1. Food is important to man

2. There is strong correlation between good

food and intellectual development.

3. It helps in maintenance of good health.

4. To know the principles of food processing,
food preservation and food preparation.

5. People that are well fed have more resistance

to diseases than those that are poorly
nourished.

6. To know the kind of food that could meet the

dietary requirements of different age groups
and those under psychological condition.

7. The proportion of food consumed has positive

or negative effect on the body.

8. It helps to understand the basic knowledge

and principles of nutrition.

Factors affecting human nutrition include:

1. Availability of food.

2. Income.

3. Food in season.

4. Ignorance

5. storage/preservation.
6. Facilities available.

Career opportunities available in foods and

nutrition are:

1. Teaching.

2. Dietetics.

3. Hospitality and tourism

4. Food science.

5. Food science and technology.

6. Food engineering.

7. Hotel and catering management.

8. Food research and development.

9. Community nutrition.

10. Institutional matron.

11. Clinical nutrition.

12. Nutrition in media.

Relationship between food and nutrition to

other subjects.
Food and nutrition is not an independent
subject rather it is an area of study that cut
across many other disciplines and also has a
vital role to play in the continual existence of
the human race.

The related subjects are:

1. Agricultural science.

2. Biology.

3. Chemistry

4. Physiology.

5. Food technology.

6. Home economics.

7. Food science.

8. Food engineering.

9. Micro biology.

10. Medicine.

11. Economics.
12. Physics.

13. Physical & health education.

EVALUATION: 1. Explain Human Nutrition

2. What is the relationship
between Foods and Nutrition and(i) Agriculture
(ii)Home Economics

WEEK: 2
TOPIC: BASIC FOOD NUTRIENTS
LEARNING OBJECTIVES;

1. Classify Food according to their

classes

2. Groups foods according to their

nutrients.

3. Itemize the functions and sources of

foods
4. Explain the deficiency diseases of
various food nutrients
NUTRIENTS
These are the chemical substances in the
food we eat. Different foods contain
different types of food nutrients.

These are carbohydrates, fats and oil,

proteins, vitamins, minerals and water.

NUTRITION
It refers to the way the body uses the food
we eat. It is the scientific study of the food
we eat and how it nourishes the body.
FOOD NUTRIENTS, FUNCTIONS, SOURCES
AND DEFICIENCY DISEASES

DEFICIE
FOOD FUNCTI SOURC NCY
NUTRIENTS ONS ES DISEASE
S

a) It
provides
the Yam,
body cassav
with a,
energy rice, a) Lack
for maize, of energy
Carbohydrates work. bread, b)
b) sugar, Tiredness
Surplus potato
is es,
stored etc.
as body
fat.
 a) It
provides
the Margar
body ine,
with butter
heat and , palm
energy. oil, Skin may
Fats and oils ground become
nut oil, rough
b) oily
Surplus meat
is and
stored fish
as body
fat.

Proteins a) For Meat, a) Poor

growth fish, growth
e.g. in eggs, and
children, milk, developm
adolesce soya ent.
nts and bean, b)
babies. peas, General
 b) For
building
new weakness
tissues .

c) For beans, c)
repair etc. Kwashiork
of worn or in
out or children.
damaged
tissue

Minerals e.g. a) For Milk, Poor

calcium, iron, growth eggs, functionin
iodine, e.g. the green g of the
phosphorus, bones vegeta body e.g.
etc. and bles, weak
teeth. meat, bones and
b) For liver, teeth,
proper beans, tiredness
working seafoo ,
or d, etc. headache
functioni , etc.
 ng of
the
body.

Vitamins e.g. a) They Fruits, a) Body

Vit-A, Vit B- protect vegeta will be
complex, Vit. the bles, easily
D, etc. body egg, affected
from yolk, by
diseases milk, diseases.
. meat, b)
b) Help butter Weakness
the , fish, and loss
body use kidney, of
food for beans, appetite.
energy, cod-
growth liver
and oil etc.
repair.

c)
Importa
nt for
 vitality.

Water a) It Fruits, a)
helps drinka Normal
digestion ble digestion
. water, will be
b) bevera affected.
Importa ges, b) Body
nt for fruits will be
body and dehydrat
tissue vegeta ed.
and bles.
fluids
such as
saliva,
urine,
sweat,
etc.

c) It
also
helps to
eliminate
 waste
from
the
body.

FOOD GROUPS
Foods can be grouped according to the
nutrients they contain and the functions they
perform in the body. They are generally
grouped into three which are:

1. Body Building Foods – These are

proteins and they include meat, fish,
eggs, milk, beans, etc.
 2. Energy Giving Foods – These are
carbohydrates and fats. Proteins can
supply energy but not as much as
carbohydrates and fats. Examples of
energy food are starchy foods such as
yam, potatoes, cassava, bread, rice,
palm oil, etc.
3. Protective Foods –These protect
the body from diseases. They are
vitamins and mineral sources include
vegetable and fruits.
4. Roughage – This is an important
food item. It is an indigestible part
of foods such as cellulose.
Roughages have the following uses:

 It increases the bulk

of the food.
 It helps digestion and
bowel movement.
 It helps to prevent
constipation.
BALANCED DIET
A balanced diet is a meal that contains all
six classes of food nutrients in the right
proportion. Different groups of people e.g.
children, adolescents, pregnant mothers,
invalids, the aged, vegetarian, have different
nutritional needs.

EVALUATION

1. State any three uses of food in

the body.
2. List ten foods commonly eaten in
your community. Group them according
to their nutrients.
3. State two important of roughages
in the body.
WEEK 3
TOPIC: CARBOHYDRATES AND FATS & OIL
LEARNING OBJECTIVES:
1. Explain the chemical structure of
carbohydrate
2. Classify carbohydrate
3. Explain fats and oil
4. State the function of fats and oil
5. Explain the dietary deficiencies of
carbohydrate and fats and oil.

CARBOHYDRATE EXPLAINED
Carbohydrates are macronutrients and are one
of the three main ways by which our body
obtains its energy. They are called
carbohydrates as they
comprise carbon, hydrogen and oxygen at their
chemical level. Carbohydrates are essential
nutrients which include sugars, fibers and
starches. They are found in grains, vegetables,
fruits and in milk and other dairy products.
They are the basic food groups which play an
important role in a healthy life.
The food containing carbohydrates are
converted into glucose or blood sugar during the
process of digestion by the digestive system.
Our body utilizes this sugar as a source of
energy for the cells, organs and tissues. The
extra amount of energy or sugar is stored in our
muscles and liver for further requirement. The
term ‘carbohydrate’ is derived from a French
term ‘hydrate de carbone‘meaning ‘hydrate of
carbon‘. The general formula of this class of
organic compounds is Cn(H2O)n.
Classification of Carbohydrates
The carbohydrates are further classified into
simple and complex which is mainly based on
their chemical structure and degree of
polymerization.

Simple Carbohydrates (Monosaccharides,

Disaccharides and Oligosaccharides)
Simple carbohydrates have one or two sugar
molecules. In simple carbohydrates, molecules
are digested and converted quickly resulting in
a rise in the blood sugar levels. They are
abundantly found in milk products, beer, fruits,
refined sugars, candies, etc. These
carbohydrates are called empty calories, as
they do not possess fiber, vitamins and
minerals.
Plants, being producers, synthesize glucose
(C6H12O6) using raw materials like carbon
dioxide and water in the presence of sunlight.
This process of photosynthesis converts solar
energy to chemical energy. Consumers feed on
plants and harvest energy stored in the bonds
of the compounds synthesized by plants.

1. Monosaccharides
Glucose is an example of a carbohydrate
monomer or monosaccharide. Other examples of
monosaccharides include mannose, galactose,
fructose, etc. The structural organization of
monosaccharides is as follows:
2. Disaccharides
Two monosaccharides combine to form a
disaccharide. Examples of carbohydrates having
two monomers include- Sucrose, Lactose,
Maltose, etc.

3. Oligosaccharides
Carbohydrates formed by the condensation of
2-9 monomers are called oligosaccharides. By
this convention, trioses, pentoses, hexoses are
all oligosaccharides.

Complex Carbohydrates (Polysaccharides)

Complex carbohydrates have two or more sugar
molecules; hence they are referred to as
starchy foods. In complex carbohydrates,
molecules are digested and converted slowly
compared to simple carbohydrates. They are
abundantly found in lentils, beans, peanuts,
potatoes, peas, corn, whole-grain bread, cereals,
etc.
Polysaccharides are complex carbohydrates
formed by the polymerization of a large number
of monomers. Examples of polysaccharides
include starch, glycogen, cellulose, etc. which
exhibit extensive branching and are
homopolymers – made up of only glucose units.
1. Starch is composed of two components-
amylose and amylopectin. Amylose forms the
linear chain and amylopectin is a much-
branched chain.
2.Glycogen is called animal starch. It has a
structure similar to starch, but has more
extensive branching.
3.Cellulose is a structural carbohydrate and is
the main structural component of the plant
cell wall. It is a fibrous polysaccharide with
high tensile strength. In contrast to starch
and glycogen, cellulose forms a linear
polymer.
Functions of Carbohydrates
The main function of carbohydrates is to
provide energy and food to the body and to
the nervous system.
Carbohydrates are known as one of the basic
components of food, including sugars, starch,
and fibre which are abundantly found in grains,
fruits and milk products.
Carbohydrates are also known as starch, simple
sugars, complex carbohydrates and so on.
It is also involved in fat metabolism and
prevents ketosis.
Inhibits the breakdown of proteins for energy
as they are the primary source of energy.
An enzyme by name amylase assists in the
breakdown of starch into glucose, finally to
produce energy for metabolism.

Sources of Carbohydrates
1. Simple sugars are found in the form of
fructose in many fruits.
2.Galactose is present in all dairy products.
 3.Lactose is abundantly found in milk and
other dairy products.
4.Maltose is present in cereal, beer, potatoes,
processed cheese, pasta, etc.
5.Sucrose is naturally obtained from sugar
and honey containing small amounts of
vitamins and minerals.
These simple sugars that consist of minerals
and vitamins exist commonly in milk, fruits, and
vegetables.

Consuming Carbohydrate Foods

Eating too much sugar results in an abnormal
increase in calories, which finally leads to
obesity and in turn low calories leads to
malnutrition. Therefore, a well-balanced diet
needs to be maintained to have a healthy life.
That is the reason a balanced diet is stressed
so much by dietitians.
FATS AND OIL
Fats and oil are another group of macro
nutrients that is required by the body. It
composes of carbon, oxygen and hydrogen.
Excess carbohydrates and proteins can be
converted into fats and stored under the skin.
The structural unit of fats and oils are glycerol
and fatty acid.

Differences between fats and oils

Fats Oils

1. Fats are solid at room Oils are liquid at room

temperature. temperature.

2. Fats contain saturated fatty Oils contain unsaturate

acid. acids.

3. Fats are obtained from Oil is obtained from pl

animals. vegetables.

Functions of fats and oils

1. It serves as source of heat and energy.

2. It acts as insulator, thus preventing heat loss

from the body.

3. It acts as cushion to the delicate internal

organs; hence, it protects them against shock
and damage.
4. It contribute to flavor and palatability of
food.

5. It provides satiety, hence, delay the onset of

hunger because they are not digested easily.

6. It facilitates the absorption of fat-soluble

vitamins.

7. It promotes healthy hair and skin.

Although, fairly large amount of fat and oil are

needed by the body but the excessive
consumption can lead to overweight or obesity.

Food sources of fats and oils are margarine,

butter, edible oils such as: palm oil, groundnut
oil, corn oils, soybeans oil, vegetable oil etc.

EVALUATION: 1. Give four differences

between good and bad carbohydrate. 2. Why
is the digestion of fats and oil slow?

WEEK 4
TOPIC: PROTEIN
LEARNING OBJECTIVES:
1. Explain protein
2. Classify protein
3. Describe the dietary deficiency of
protein
4. State the function of protein

PROTEIN:
Protein is another macro nutrient required by
the body.
Protein is made up of carbon, hydrogen
nitrogen, and oxygen.
The major structural unit of protein is amino
acid.

Proteins consist of units called amino acids,

strung together in complex formations. Because
proteins are complex molecules, the body takes
longer to break them down. As a result, they
are a much slower and longer-lasting source of
energy than carbohydrates.
Overview of Proteins
 EO
There are 20 amino acids. The body
synthesizes some of them from components
within the body, but it cannot synthesize 9 of
the amino acids—called essential amino acids.
They must be consumed in the diet. Everyone
needs 8 of these amino acids: isoleucine,
leucine, lysine, methionine, phenylalanine,
threonine, tryptophan, and valine. Infants also
need a 9th one, histidine.
Protein Quality – Animal proteins are known as
'good quality or first class protein' as they
contain all essential amino acids. Whereas, plant
proteins lack one or more essential amino acid,
hence they are known as 'second class protein'.

Functions of proteins
1. It promotes growth.

2. It repairs worn out tissues.

3. It serves as source of energy in the absence
of carbohydrate and fats.

4. It builds anti-bodies that fight against

infections and diseases.

5. It builds enzymes to catalyze chemical

reactions of the body.

6. It builds hormones that assist in the

regulation of body processes.

7. It forms the major structural component of

the cells.

8. It is responsible for the transmission of

hereditary traits or characteristics from
parents to off springs.

DEFICIENCY OF PROTEINS.
The deficiency of protein leads to poor growth
and lower resistance to infections. In infants, it
leads to kwashiorkor and marasmus.

Protein can be obtained from animals and their

products. Such as egg, beans, groundnut, milk,
cheese, fish, poultry, soya beans, meat, peas etc
Protein needs are influenced by:
1. age
2.body size
3.quality of the proteins
4.physical state of the person
EVALUATION: 1. Explain essential amino
acid. 2. How does the age of a person
affects the protein needed?