PAHT FIR REVIEWER Chemical substances that found in the

What is Nutrition food.

Refers to the food in take which is the key
to any level of physical conditioning. It
involves nutrients that gets into the body
through the regular three meals and
snacks.

CONCEPTS
18th Century
- Nutrition as a science
- Father of Chemistry and Nutrition IMPORTANCE OF FOOD
Antoine Lavoiser -basically, food is important for life. And
- “Youngest of the sciences” to be
Walter Gratzer healthy and active, we should certainly
- probably began during the 6th century have
B.C enough food.
• HOT
(Meats, blood, ginger, hot spices) Without good nutrition, young
• COLD people cannot develop their potential to
(Green vegetables) the full
19th Century and adults will have difficulty in doing
- had limited range. their best.
- focus primarily on the need of
proteins, lipids, and FUNCTIONS OF FOOD IN OUR BODY
carbohydrates. 1. Physiological functions
- 1928 Can be further sub-divided as follows.
- - Nutrition was officially  Energy giving
recognized as an independent field  Body building
of study with the formation of  Protective and regulatory
American Institute of Nutrition. 2. Psychological functions
- These include sense of security, love
The science of Nutrition was extended to and attention. Every one of us belong to
other fields like: a particular culture with its own unique
- Agriculture food habits characteristics of that
- Animal husbandry culture and caste.
- Economics and sociology 3. Social functions
* “Green revolution” and “White - Sharing food with any other person
Revolution” to increase food production. implies social acceptance. And also, it is
a medium through which we express
our happiness. For example, feast is
Nutrition given at specific stages of life, such as
Study of food and health. “Effects in the birth, birthday, marriage and etc.
body”
Nutrients
 Food Groups and Best sources of FAT-RICH FOODS MINERAL RICH FOOD
Nutrients
CARBOHYDRATES DEFINITION SOURCES
DEFINITION SOURCES fats are needed for body Vegetable fats are
lubrication and insulation. nutritionally
- These are the Rice, whole grain, They protect he internal better than
energy giving flour, potatoes, organs and provide animal fats.
foods cereals and seeds essential fatty acids, but
- The main belong to this they are relatively
component of group inefficient in the production
these foods is of energy
starch, which
is turned into Types:
sugar needed
to produce a. Saturated
energy. b. Unsaturated
c. Monounsaturated

Types: MINERAL RICH FOOD

a. Simple Carbohydrates
DEFINITION SOURCES
- are high in calories and low in
nutritional levels
b. Complex Carbohydrates - needed for the proper green leafy and
composition of body yellow vegetables and
- Excellent fuel for the body fluids, including blood, fruits
(Vitamins, minerals and fibers) and for the proper
composition of tissues,
PROTEIN-RICH FOODS bone, teeth, muscles and
nerves.
DEFINITION SOURCES
- these are the meat, fish,
building blocks poultry, beans, - Calcium (Dairy Products) O
of the body as milk and eggs. - Phosphorus (Dairy Products) O
they build and - Magnesium (Pumpkin,
repair body Almonds, Seeds) F
tissues. - Sodium (Processed and Prepared
- Made of Foods) H
chemical - Potassium (Bananas,
Broccoli, Spinach) P/DB
compounds
- Iron (Liver, Meat, Egg
called amino
Yolks) A
acid. (20)