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FACILITATING AND LEARNING MATERIAL FOR

NUTRITION AND FOOD SCIENCE
UNIT 3
NATIONAL CERTIFICATE I

This facilitating and learning material covers all the Learning Outcomes for
the Nutrition and Food Science for the National Certificate I programme

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 LEARNING OUTCOMES

1 Demonstrate Knowledge of Food and Nutrition

2 Demonstrate knowledge of Balance Diet
3 Demonstrate knowledge of digestion
4 Demonstrate skill in Nutrition

Contents
LEARNING OUTCOMES 1
1.0 Introduction and Preliminary Notes 3
LO 1 Demonstrate skill in CAD annotation tools 4
PC (a) Use dimensional tools for a given task 5
PC (b) Use annotations text for a given task 7
PC (c) Use leader lines for a given task 8
PC (d) Use tables for a given task 9
Self-Assessment 1 11
LO 2 DEMONSTRATE SKILL IN USING CAD LAYER PROPERTIES 12
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PC (a) Turn layer visibility on and off 15
PC (b) Perform content moving between layers on AutoCAD 15
PC (c) Perform layer freezing on a given project 16
PC (d) Perform layer addition to a given project 16
Self-Assessment 16
LO 3 DEMONSTRATE SKILL IN AUTOCAD BLOCKS 17
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PC (a) Create AutoCAD blocks 18
PC (b) Perform Editing of AutoCAD blocks 19
PC (c) Perform Inserting of AutoCAD blocks 20
Self-Assessment 20
LO 4 DEMONSTRATE SKILL IN AUTOCAD PLOTTING 21
PC (a-b) Setup page and Paper size selection in AutoCAD 21
PC (c) Select Plot area in AutoCAD 21
PC (d) Preview and plot in AutoCAD 23
Checklist 26

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1.0 Introduction and Preliminary Notes

In this unit you will be introduced to Nutrition and Food Science. After the learning you
will be able communicate your knowledge on nutrition and nutrient, the digestion process
and demonstrate your skill in planning balanced meals.

This learning material should be used with the unit specification given as the unit
specification will guide you on the standards stated with all the range statement. You
should also be guided by the evidence requirements so that your learning is relevant to
the required standards.

The way the learning material is written is to encourage learner autonomy and initiative
(i.e., activities that require the learner to work independently of the facilitator and to
make decisions concerning how he/she might approach a task) so that you as a learner
can take ownership of your own learning. Follow the instructions and the steps indicated
in the learning material and work as independently as possible.
ICONS AND THEIR MEANINGS

# Icon Meaning

1 Learning Outcome

2.
Self- Assessment

Table 1: Icons and their meanings

The meaning of each icon is provided in Table 1. You should know what each icon
represents. Carefully observe the icons and their meanings.

Congratulations for going through the icons and their

meanings! We will next look at the activities under LO 1.

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 LO 1 Demonstrate knowledge of Food Nutrition
This LO is developed to help you acquire knowledge food nutrition.
To achieve this, we will go through PCs (a) – (f).

In this session you will learn about nutrition and nutrients, types of nutrients, their
sources and what happens to nutrients when heat is applied.

PC (a) Explain nutrition and nutrients

Your body can be thought of as a machine that needs fuel to function. The fuel it needs is
in the form of food and the food is also processed by the body to supply you nutrients.
Nutrition is a process by which food is taken in and utilized by the body. Everything that
happens to food from the time it is eaten until it is used for various activities in the body
is referred to as nutrition. You can also say nutrition is food at work in the body. On the
other hand, nutrients are the chemical substances present in food and are responsible for
nourishing the body.

PC (b) State types of nutrients

There are a lot of nutrients you get from the food you eat. They are as follows:

▪ Water

▪ Carbohydrates

▪ Protein

▪ Fats

▪ Vitamins

▪ Minerals

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PC (c) Explain the main functions of nutrients

Hello learner, you are now going to learn about the functions of the various nutrients you
get from the food you eat. Six of these nutrients is discussed below.

Water: - your body need water to survive. It is the most important nutrient. In fact, your
body is mostly water. Water carries nutrients to the cells in your body.
- Water helps with the digestion and absorption of food in the body
- It helps with the elimination of waste products through the excretory organs
- It helps in the regulation of body temperature
- It transports needed materials within the body
- It acts as a lubricant in joints and membranes

Carbohydrates: The primary role of carbohydrate is to supply energy to your bodies.

Those that are not used right away by the body are stored as glycogen or converted to fat
and stored, ready to be used when energy is needed by the body.
- Carbohydrates provide energy
- Carbohydrates are the main source of energy
- Carbohydrates spare proteins for body building function
- Dietary fibre increases the bulk in stool and helps in defecation

Proteins: Proteins are made up of smaller units known as amino acids. There are all
together 22 amino acids, out of which there are 8 amino acids which our body cannot
manufacture. Rest of the amino acids can be manufactured by the body. Protein is mainly
responsible for the formation of new tissues as well as the maintenance and repair of
those that have already been formed. When protein is taken in excess of the body’s need,
the rest is converted to carbohydrates and fats and is stored in the body.
- Needed for growth, maintenance and repair of tissues.
- Necessary for production of enzymes, hormones, antibodies, haemoglobin, etc.
- Help in the clotting of blood
- Provide energy, if necessary

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Minerals: - are necessary for building the body, bones, teeth and structural parts of soft
tissues. They also play a role in regulation of processes in the body, e.g., muscle
contraction, clotting of blood, nerve stimuli, etc.
- They form part of many secretions of the body
- They regulate the balance of the body fluid
- Some minerals help build bones and teeth
- They help with proper functioning of all the body systems

Vitamins: - fat-soluble vitamins A, D, E and K and also water-soluble vitamins C and B

group are found in foods. These are needed for growth, normal function of the body and
normal body processes.

Fats and Oils: the fat you get from food are vital to your health. According to chemical
properties, fatty acids can be divided into saturated and unsaturated fatty acids. They
provide you with energy and essential fatty acids. Fats carry and help the body absorb the
fat –soluble vitamins A, D, E and K. Fats play an important role in making foods
satisfying or making you feel full. This is because fats take longer to digest. Food high in
fat stays in the stomach longer and delay the feeling of hunger

- Provide concentrated source of energy

- Reduce the use of proteins for energy
- Carry fat soluble vitamins (A, D, E, K) into the body and help in the
absorption of these vitamins
- Help to maintain body temperature. The layer of fat under the skin helps to
conserve body heat
- Act as a cushion to certain vital organs
- Help in growth of tissues

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PC (d) State source of nutrients

Nutrients Source
Water Food and beverages

Protein - Meat, poultry, fish, eggs

- Milk, cheese, curd
- soybeans, peas, pulses,
- cereals, nuts and oilseeds like, groundnuts, etc.
Carbohydrate - Cereals - wheat, rice, millet maize, etc.

- Pulses - cowpea, beans, nuts

- Roots and tubers - potatoes, sweet potatoes, beetroot
and tapioca
- Sugar
Fat Cooking oils, ghee, butter - Oilseeds, nuts - Meat, poultry,
fish, eggs - Whole milk, cheese
Vitamin ‘A’ Green leafy vegetables, pumpkin, carrot, papaya, mango, etc.

Vitamin ‘D’ sun rays, eggs, liver, fish liver oils, milk, butter

Vitamin ‘E’ cereals, pulses, vegetable oils

Vitamin ‘K’ Vegetables such as spinach, lettuce, cauliflower, and

cabbage, broccoli, fish, liver, meat, eggs

Vitamin ‘C’ Citrus fruits orange, lemon, guava, Green leafy vegetables,
spinach, cabbage

Vitamin ‘B’ Liver, poultry, meat, fish, eggs; whole grain cereals and
pulses green leafy vegetables milk
Minerals
Calcium milk, curd, green leafy vegetables, ragi and oil seeds

Iron Whole grain cereals, pulses green leafy vegetables, egg yolk,
liver and meat.

Iodine Sea foods

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PC (e) State deficiencies of nutrients and their effect

Nutrients Deficiencies
Protein -Stunted growth
- week muscles and impaired health
- kwashiorkor and marasmus in the case of children
Carbohydrate - result in marasmus
- waste muscles as the protein is used as energy by the body
- Incomplete metabolism of fats and oils
Vitamins
Vitamin ‘A’ -Night blindness
-Dry skin
-Retarded growth in children
Vitamin ‘C’ -Slow healing of wounds and fractures
-General weakness
-Bleeding gum
-Laziness
-Gloom and irritability
Vitamin ‘D’ -Poor formation of bones and teeth
-Rickets in infants
Vitamin ‘E’ -Low sperm count in men
Vitamin ‘K’ -Inability for blood to cloth
Minerals
Calcium Myalgia, bone thinness, teeth breakage, bleeding
Iron Headaches, tiredness, irritability, pale colour, dizziness,
anaemia
Iodine Impaired mental and physical development, deaf mutism
(child cannot speak), cretinism, spontaneous abortion, still
birth and birth defects, swelling of the front neck called goitre

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PC (f) Explain the effect of heat on nutrients
Protein
- Protein food is made more digestible
- Protein shrinks and get harden when it is overcooked
- Coagulation take place when it is heated
- Protein denature

Carbohydrate
- Dry heat melts sugar, caramelize and further heating burns it
- Dry heat changes starch into dextrin then burns it
- Wet heat dissolves sugar and turns it into syrup. Further heating will cause
caramelization and burns when water has evaporated.
- Wet heat causes starch to swells. The starch burst and then dissolves in the liquid
and forms a paste

Vitamins
- Water soluble vitamins are easily destroyed by heat. Eg. Vitamin C

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 Self-Assessment 1
Well done. You are almost finished with this lesson. To consolidate all that
you have learnt in this lesson, here are some few questions for you.

1. Differentiate between nutrition and nutrients.

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2. Identify six (6) types of nutrients.
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3. State two (2) functions of protein.
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4. Identify two (2) sources of the following nutrients; carbohydrates, fats and oils,
vitamin C and vitamin K.
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5. What is likely to happen to you when you deficient of iron?

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6. State two things that will happens to carbohydrate when heat is applied to it.
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LO 2 Demonstrate knowledge of balanced diet

This LO is developed to help you acquire knowledge in balanced diet.

To achieve this, we will go through PCs (a) – (d). After completion of this
Learning outcome, you will be able to plan a balanced diet for yourself.

PC (a) Explain balanced diet

A balanced diet is a feeding pattern that provides adequate amounts of nutrients in their
correct proportions as required by the body at a particular time. In order to obtain an
adequate supply of nutrients you need at least three balanced meals a day and at least five
meals a day for children. Attaining a balanced diet requires that one: eats various food
stuffs in a day, makes careful food choices from different food groups, and eats food in
the right proportions and quality as required by the body.

PC (b) State the importance of balance diet

● Balanced Diet leads to a good physical and a good mental health.

● It helps in proper growth of the body.

● Also, it increases the capacity to work

● Balanced diet increases the ability to fight or resist diseases.

PC (c) Explain guidelines for healthy eating

Making changes to your food choices, cooking methods or meal patterns can be done on
a gradual basis, so that over time your eating plan becomes healthier and healthier. Using
the correct food quantities, from all the food groups, will help you to ensure that you get
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all the nutrients that the body needs. The aim of this guidelines for healthy eating is to
encourage you to:
- eat a variety of foods
- eat from each of the food groups
- eat in the correct amounts
- eat according to your nutritional needs.

PC (d) Plan balance diet for various categories of people

You will agree with me that we are all not the same, as a result, our nutritional
requirements differ from one another. It is therefore important to consider factors such as
age, gender, occupation, biological status, health status etc. when planning a balanced
diet for the following groups of people:

Babies
The gradual introduction of solid food into the diet of babies is termed as weaning. You
should introduce different foods in small quantities a little at a time to the baby. You can
begin weaning the baby with smooth fine food and follow it up with other coarse food
when the baby’s food teeth start developing. The following are suggested balanced meal
for babies

- Pureed vegetables eg. Carrots and potatoes

- Mpotompoto
- Weanimix from roasted blended corn and groundnuts
- Mushed yam and egg York etc.

Category of people Breakfast Lunch Super

Adolescent Fruit juice Garden egg stew Groundnut soup
Fried egg with Boiled yam Rice balls
bread Orange

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 Porridge
Pregnant women Water melon juice Light soup Palaver sauce
Boiled egg Fufu Rice
Tea Fruit salad Sliced mango
Bread
Aged Steamed vegetable Fish light soup Nuhu
bread Banku Water melon
Oat Blended fruits
Vegetarian Soya cake Beans stew Groundnut soup
Fruit salad Rice Rice balls
Slice pineapple Slice pawpaw
Invalids Orange juice Light soup Light soup
Koasa Kafa Boiled rice
Hausa kooko Melon juice Banana

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Self-Assessment 2
Well done. You are almost finished with this lesson. To consolidate all that
you have learnt in this lesson, here are some questions for you to answer.

1. What is a balanced diet?

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2. Write two (2) reasons why it is important to eat a balanced diet.
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3. Write down two (2) guidelines you will follow to achieve healthy eating
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4. Plan a balanced diet for yourself.
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LO 3 Demonstrate knowledge of digestion

This LO is developed to help you acquire knowledge in digestion of food.

To achieve this, we will go through PCs (a) – (e).

Think of the digestive system as a machine that process the food you eat into smaller
pieces. When you eat foods such as banku, rice, meat and vegetables - they are not in a
form that the body can use as nourishment. Food and drinks must be changed into smaller
molecules of nutrients before they can be absorbed into the blood and carried to the cells
throughout the body. Digestion is the process by which food and drinks are broken down
into their smallest parts so the body can use them to build and nourish cells and to
provide energy.
There are a lot of processes involved in the digestion of food and you are about to get
familiar with these processes

PC (a) Explain digestion

Your body is to make use of all the food that you have been eating in the form of
nutrients. Before this can take place, there should be a breakdown of these food which
you have eaten. The breaking down of food into smaller molecules and absorbing of the
nutrients by the body is known as digestion.

PC (b) identify various part of the digestive tract

Hello leaner, you must know that the digestive tract is a long muscular tube with many
sections and areas. It begins with the mouth and ends with the anus. They are the
- mouth
- esophagus (throat)
- Stomach
- Small Intestine

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 - Large Intestine and
- the anus

PC (c) Explain digestion process

Digestion involves mixing food with digestive juices, moving it through the digestive
tract, and breaking down large molecules of food into smaller molecules. Digestion
begins in the mouth, when you chew and swallow, and is completed in the small
intestine.
There are four stages to food processing:
1. Ingestion: taking in food
2. Digestion: breaking down food into nutrients
3. Absorption: taking in nutrients by cells
4. Egestion: removing any leftover wastes

Mouths: food enter the mouth or oral cavity and the teeth mechanically breaks down
food into pieces. The tongue mixes the food with saliva (amylase, which helps breaks
down starch) and rolls food into tiny mashed up bits (bolus) pushes the bolus toward into
the esophagus when swallowing. The food slowly get down the esophagus into the
stomach

Stomach: when food get into the stomach, it is mixed with gastric juices (hydrochloric
acid and enzymes) secreted by the stomach walls to helps further break down food and
kills bacteria that came along with the food.

Small Intestine: is a coiled tube beneath the stomach. The inner wall of the small
intestine secretes several enzymes that acts on the food. Where the pancreatic enzymes
are emptied into. Digested nutrients are absorbed through intestinal walls. Absorbed
materials cross the mucosa into the blood then other parts of the body for storage or
further chemical change

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Large Intestine: this is the place where waste is pushed into, the expanded portion
known as rectum. Solid waste stays in the rectum until it is excreted through the anus as
feces.

PC (d) Explain absorption of nutrients

Absorption of nutrients takes place throughout the small intestine, leaving only water,
some minerals, and indigestible fiber for transit into the large intestine. There are three
mechanisms that move nutrients from the lumen, or interior of the intestine, across the
cell membrane and into the absorptive cell itself. They are passive, facilitated, and active
absorption.

PC (e) State the importance of absorption of nutrients

When nutrients are absorbed, they enter your bloodstream and are transported to the
brain, organs and other parts of the body that need them.
Without efficient nutrient absorption, your body will not function properly making you
susceptible to deficiencies and disease.

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 Self-Assessment 3
Well done. You are almost finished with this lesson. To consolidate all that
you have learnt in this lesson, here are questions for you to answer.

1. What is digestion?
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2. List the parts of the digestive tract.

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3. Your body breaks down the food you eat before the nutrients can be absorbed.
Explain this process of digestion.
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4. Where in the digestive tract does absorption of nutrients take place?
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5. Explain how important the absorption of nutrient is.
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 LO 4 Demonstrate skill in Nutrition

Hello learner, you are now being presented with the opportunity to demonstrate your
acquired knowledge in all that you have learnt so far.

PC (a) Select tools and equipment

Knife

Saucepan

Chopping board

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Ladle

PC (b) Select ingredients for preparation of a balanced meal that

addresses a nutrient deficiency
Palaver sauce and boiled rice for 7 years old suffering from kwashiokor

Ingredients
Nkontomire
Tomatoes
Onions
Pepper
Palm oil
Smoked fish
Beans
Salt
Agushie

PC (c) Prepare a balanced meal that addresses a specific nutrient

deficiency
1. Wash all ingredients
2. Boil beans
3. Blend pepper, onions, and tomatoes
4. Put palm oil on fire
5. Add chopped onions and stir
6. Add blended pepper and tomatoes
7. Add smoked fish

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 8. Form a paste with agushe and add to the sauce on fire
9. Add the boiled beans
10. Add shredded nkontomire

PC (d) Observe safety practices, hygiene and proper disposal of waste

S/N Activity Yes No
1 Ensure cooking areas are clean
2 Handle all equipment and tools
carefully to avoid cross-contamination
3 Always work in a clean organized and
efficient way
6 Never hot food above eye level as this
can cause accident by someone spilling
the contents over themselves
7 Tidy up unit frequently
8 Clean preparation area, cooking area
and equipment thoroughly after use
Dispose of rubbish properly after work
9 Clean dust bin

The below checklist will be used to assess your learning

Checklist

No Yes No
1 Select tools and equipment
2 Select ingredients for preparing a balanced meal
3 Prepare balanced meal that addresses a specific
nutrient deficiency
4 Observe safety practices, hygiene and proper waste
disposal

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