CULN111 (Week2)  Food Science –
These include
involves an
Culinary Nutrition understanding of the
DEFINITION OF changes that occur in
TERMS: the components of
 Nutrition – science food during food
of food, the preparation whether
nutrients and other natural or induced by
substances therein, handling procedures.
their action,  Food Additive –
interaction and defined as non-
balance in relation to nutritive substances
health and diseases added intentionally
and the processes in to food, generally in
which an organism small quantities to
ingests, digests, improve its
absorbs, transports, appearance, flavor,
utilizes and excretes texture or storage
food substances. properties.
 Food – any  Fermented Food – it
substance, organic or is produced by the
inorganic when action of bacteria or
ingested or eaten, molds which act on
nourishes the body carbohydrates and
by building and proteins present in
repairing tissues, foods and hydrolyze
supplying heat and them to simpler
energy, and products yielding
regulating bodily predigested foods.
processes.  Food Fortification -
 Nutrient – a defined as the
chemical component process whereby
needed by the body nutrients are added
for one or more of to foods in relatively
these three general small quantities to
functions: to provide maintain or improve
energy, to build and the quality of the diet
repair tissues and to of a group, a
regulate life community or a
processes. population.
 Enzymes – are  Diet – foods that a
organic catalysts person, animal, or
( hastens chemical community
reactions without habitually eats.
itself undergoing HISTORY OF
change) that are NUTRITION
protein in nature and Nutrients are the
are produced by constituents in food that
living cells. must be supplied to the
body in adequate
amounts.
carbohydrates, proteins,
fats, minerals,water and
vitamins.
IMPORTANCE OF
NUTRITION
Nutrition is essential for
growth and development,
health and well being.
Eating a healthy diet
contributes to preventing
future illness and
improving quality and
length of life.
RELATION
BETWEEN GOOD
NUTRITION AND
HEALTH
 Health is defined by
the World Health
Organization (WHO)
as the “state of
complete physical
mental, and social
well being and not
merely the absence
of disease of
infirmity”. To
maintain good health
and nutritional status
one must eat a
balanced food, which
contains all the
nutrients in the
correct proportion.
The essential requisites
of health would include
the following:
 Achievement of
optimal growth and
development,
reflecting the full
expression of one’s
genetic potential.
 Maintenance of the
structural integrity
and functional
efficiency of body
 tissues necessary for
an active and
productive use.
 Mental well-being.
 Ability to withstand
the inevitable
process of aging with
minimal disability
and functional
impairment.
 Ability of combat
diseases such as :
a. Resisting
infections
b. Preventing the
onset of degenerative
diseases
c. Resisting the
effect of environmental
toxins/pollutants
NOTE: An optimal
nutritional status is an
indication of good health.
FUNCTIONS OF
FOOD
 Physiological
Functions
 Energy Yielding
Foods:
foods rich in
carbohydrates and fats.
They provide energy to
sustain the involuntary
processes essential for
continuance of life, to
carry out various
professional, household
and recreational activities
and to convert food
ingested into usable
nutrients in the body.
 Body Building
Foods:
Foods rich in protein;
help maintain life and
promote growth. Milk,
meat eggs and fish are
rich in proteins of high
quality. Pulses and nuts
are good sources of
protein (but not of high
quality).
 Protective and
Regulatory Foods:
foods rich in minerals
and vitamins; essential
for health and regulate
activities such as
maintenance of body
temperature, muscle
contraction, control of
water balance, clotting of
blood, removal of waste
products from the body
and maintaining
heartbeat. Sources are
milk, egg, liver, fruits
and vegetables.
 Social Functions of
Food
Food has always been the
central part of our
community, social,
cultural and religious life.
It has been an expression
of love, friendship and
happiness at religious,
social and family get-
togethers.
 Psychological
Functions of Food
Food satisfy certain
emotional needs of
human beings. These
include a sense of
security, love and
acceptance. Example,
preparation of delicious
foods for family
members is a token of
love and affection.
The Five Fundamental
Food Groups
The Five Fundamental
Food Groups
 Fruits and
Vegetables
Vegetables provide
vitamins, minerals,
fibers, enzymes.
Green leafy
vegetables are rich in
iron (an important
constituent of blood).
They are low in
sugar and fats, and
are good for weight
loss diets. Contains
a high amount of
fibers that help
improve the
digestive system.
Contains
phytochemicals
which help prevent
chronic diseases such
as diabetes, heart
disease and certain
types of cancer.
Raw vegetables are
preferred over
cooked, canned or
pickled forms as
cooking or
processing robs
vegetables of a lot of
nutrients.
 Starchy Foods
These are cereals, corn,
bread, pasta, and potatoes
. They contain
carbohydrates which are
an important source of
energy. Starchy foods
provides calories which
the body burns while you
engage in physical
activities. More fiber-
rich foods in this
category are whole-
grains such as brown
rice, whole wheat bread,
grits (coursely ground
grain) and oatmeal.
 Dairy products
These include
milk, cheese, heavy and
sour cream, butter, and
yogurt. It is an excellent
source of calcium and
proteins. It is also rich in
vitamin A, B, and D.
Calcium is important for
the health of bones.
Vitamin D is required for
building and maintaining
bone health and it also
helps the body absorb
calcium better. Most
milk products are high in
fats, which help in the
smooth running of
various functions of the
body and provide energy.
 Meat, fish and
poultry
They are the most
important sources of
proteins, zinc, iron, and
vitamins B and D. These
nutrients are necessary
for growth and repair of
the body. Eggs are a rich
source of iron, selenium,
choline phosphorus,
potassium, folic acid,
retinol, riboflavin,
calcium, and complete
proteins. Meat is a major
source of vitamin B12.
Oily fish such as salmon,
sardines, herring, and
mackerel contain high
levels of omega-3
essential fatty acids.
 Fat and sugar
They are
powerful sources of
instant energy required
for our body when
engaged in rigorous
physical activities. Fats
such as butter, cheese,
salad dressings, and oils
(usually extracted from
edible nuts and seeds),
are high in calories.
Sweets containing simple
carbohydrates such as
desserts, syrups, jellies,
jams, candies, and soft
drinks contain high
amounts of sugar
(usually, refined sugar).
SIGNIFICANCE OF
THE FIVE-FOOD
GROUP SYSTEM
The five food group
system can be used for
the following purposes:
 Planning wholesome
balanced menus to
achieve nutritional
adequacy
 Assessing nutritional
status a brief diet
history of an
individual can
disclose in a
adequacy of food
and nutrients from
any of the five
groups.