FOOD- Any substance taken into the body that will
NUTRITION help to meet the body’s needs for energy,
-The sum of the processes by which food is selected
and becomes part of the body.
3 reasons to study Nutrition
1. Recognition the role of nutrition
2. Concern for adopting food patterns of
individuals to their nutritional needs
3. Awareness of the need in specify disease
stakes to modify nutritional factor or
therapeutic purposes
NUTRITIONAL STATUS- State of the body
resulting from the intake and use of nutrients
OPTIMUM NUTRITION- The state of receiving
and utilizing essential nutrients to maintain health
and well-being at the highest possible level. It
provides a reserve for the body.
MALNUTRITION- An inadequate intake (or
utilization) of nutrients to meet the body’s
requirements for energy, maintenance, and growth
OVERNUTRITION- An excessive intake of one
or more nutrients, frequently referring to nutrients
providing energy (kcalories).
POOR NUTRITIONAL STATUS-an inadequate
intake (or utilization) of nutrients to meet the body’s
requirements for energy, maintenance, and growth.
GOOD NUTRITIONAL STATUS-The intake of a
balanced diet containing all the essential nutrients
to meet the body’s requirements for energy,
maintenance, and growth.
DIET
a) the foods that a person eats most frequently
b) food considered in terms of its qualities and
effects on health
c) a particular selection of food, usually
prescribed to cure a disease or to gain or lose
weight.
maintenance, and growth.
ENERGY-Capacity to do work; also refers to
calories, that is, the “fuel” provided by certain
nutrients (carbohydrates,
fats, proteins).
KILOCALORIE (KCALORIE, KCAL)-
Technically correct term for unit of energy in
nutrition, equal to the amount of heat
required to raise the temperature of 1 kg of water
1°C.
NUTRIENTS- chemical substances that are found
in food; gives energy
Classifications of nutrients:
1. Function- those that are from tissues in the
body
2. Chemical properties- nutrients are either
organic or inorganic
3. Essentiality- classified base on their
significant contribution of physiologic
function
4. Concentration- nutrients are either large or
small amount
MACRONUTRIENTS- needed in large amount
 Carbohydrates- molecules compose of
carbon, hydrogen, oxygen. Major “fuel”
source
 Proteins- chains of amino acid. Carbon,
hydrogen, oxygen, nitrogen
 Fats- lipids, water insoluble. carbon,
hydrogen, oxygen
 Water-only macronutrient that does not
yield energy. 2 hydrogen, 1 oxygen and does
not contain carbon
MICRONUTRIENTS-needed in small amount;
not source of energy.
  Vitamins (7 essentials) 3. Iodine- thyroid hormone production,
 Minerals (16 essentials) growth and metabolism
4. Selenium- anti-oxidant
ENZYMES- proteins that catalyze or accelerate 5. Copper- co-enzyme, iron metabolism
chemical reaction in the body 6. Molybdenum- co-enzyme
7. Chronium- assist insulin in glucose
VITAMINS- organic substances in very small
metabolism
amounts or quantities which is essential for normal
8. Manganese- co-enzyme
metabolism.
9. Flouride- bone and teeth health
2 groups of vitamins maintenance and tooth decay prevention

 Fat-soluble includes:  Major minerals

1. Vitamin A(retinol)-Vision,
reproductive system
2. Vitamin D (Sunshine vitamin)-Bone
and teeth health maintenance
3. Vitamin E (tocopherol)-Anti-oxidant,
cell membrane protection
4. Vitamin K (K1- Phylloquinone,K2-
menaquinone, K3-Menadione)-Bone
and teeth health maintenance, blood
clotting
 Water-soluble includes:
1. B1- thiamine
2. B2- riboflavin
3. B3-niacin
4. B5-pantothenic acid
5. B6-pyridoxine
6. B7-biotin,H
7. B9-folic acid
8. B10-cobalamin
9. Vitamin c- ascorbic acid
MINERALS-inorganic substances
1. Sodium- fluid balance,nerve transmission
2. Chloride- fluid balance, stomach acid
production
3. Potassium- fluid balance, nerve transmission,
muscle contraction
4. Calcium- bone and teeth health maintenance,
nerve transmission, muscle contraction
5. Magnesium- protein production, nerve
transmission, muscle contraction
6. Sulfur- protein production
7. Phosphorus- bone and teeth health
maintenance, acid base balance
COMPOSITION OF
CELL
CELL- Made up of water, inorganic ions and
carbon containing molecule

WATER - most abundant,70% of total cell mass,

2 groups of minerals:
polar molecule
 Trace Minerals
1. Iron- carries oxygen,energy production
Figures of cell:
2. Zinc -protein and dna production,
 Cell membrane
wound healing, growth and immune
function
 aka plasma membrane
 Made up of phospholipids, cholesterol,
protein
  Antigen markers
 Receptor sites of hormones
 Cytoplasm
 Watery solutions of mineral gasses and
organic found in the cell membrane and
nucleus
 Cell organelles
 Intracellular structured and bond in cell
membrane
1. Endoplasmic reticulum (ER)- passage way
2. Ribosomes -tiny structures of proteins
3. Golgi aparatus- membranous socks that
synthesize
 Mithochodria
 Power house of the cell
 Produces adenosine triphosphate (ATP)
 Lysosome
 Single membrane structure
 Digestive enzyme that destroys and gulp
bacteria and other debris
 Centrioles
 Pair rode shape structure that lie
perpendicular outside the nucleus
 Flagella and Cilla
 Moves the cell,threadlike project ions
 Cilla is longer than flagella
 Nucleus
 Controls the cell
 46 chromosome in the human body
PROCESS OF
DIGESTION
DIGESTION- breaking down of food into
substances that aid the body in different reaction
Parts of digestive system:
 Mouth- first process of digestion,food is
broken down by chewing
 Throat- pharynx, transfer food from mouth to
esophagus
 Esophagus- muscullar tube extending from
pharynx to stomach
 Stomach- Sca-like organ with tough muscular
walls ,folds, grinds, and mix food
 Small intestine- long loosely foiled tube, 20ft
 Pancreas- secretes enzyme
 Duedenum- process the breaking down of food
 Jejunum and ileum- absorption of nutrients
through blood streams
 Liver- produce and secretes by which helps in
digestion
 Gal bladder- reservoir
 Large intestine- 5-6 ft long, connects the
cecum and rectum
 Rectum- connects colon to anus, digestive
tracts ends
5 parts of Cecum:
1. Ascending colon (right)
2. Transverse colon (across)
3. Descending colon
4. Sigmoid colon