INTRODUCTION

TO FOOD AND
NUTRITION

- April Joy B. Nuez, MAIE -

Contents:
• Definition of the following:
a. Food & Food Science
b. Nutrition & Nutrients
• Functions and importance of food and
nutrition.
• Chemical elements of which food is
composed.
Objectives:
By the end of the lesson, you should be able to:

1. Define food, food science, nutrients and

nutrition;
2. Give reasons for studying food and nutrition;
and
3. Explain the interdisciplinary nature of foods
and nutrition;
FOOD
• Any edible substance which when consumed,
digested, and absorbed by the body, gives
energy, promotes the growth and repair of
tissues and regulates all the body processes.

• Is a substance which after ingestion, digestion

and absorption is capable of being utilized by
the body for various functions.
Functions of Food

• Physiological function

• Psychological function

• Social function
Physiological Function
Physiological function can be further subdivided into:

a) Energy giving – The body requires constant supply of energy to carry

out the involuntary processes like circulation, respiration, etc. and also
other voluntary activities.

b) Body building – The food eaten each day helps to maintain the
structure of body and to replace worn out cells of the body.

c) Regulation and protection – This function includes beating of heart,

maintenance of body temperature, water balance, clotting of blood,
removal of waste products etc. Apart from regulation food also helps
in protecting our body from various diseases, infections and injuries.

d) Maintenance of health – Foods contain certain phytochemicals and

antioxidants preventing degenerative chemicals.
Psychological Function

Foods must also satisfy certain needs. These

include a sense of security, love and attention.
Everyone grows in a particular condition with its
own food habit of that culture or caste. The
person begins to associate with that food
commonly consumed by the person as it gives a
sense of security and safety.
Social Function

• Food and eating has significant social meaning.

Sharing food with any other person implies social
acceptance. When we share a meal, we are
expressing our acceptance of friendship and respect
to that person.

• Food is also a medium to show our happiness. Feasts

are given at certain stages of our life like birthday,
marriage, etc.
FOOD SCIENCE
• Food Science is the study of the production,
processing, preparation, evaluation and
utilization of food.
Importance of Food Science:

1. It helps people to develop a healthy lifestyle.

2. It’s a career after school.
3. Some foods are medicinal and assist in
prevention /curing of some sickness eg.
Special diet, salt free diet, sugar free etc
4. To assist F&B manager when planning for
meals so as to provide correct balanced diet
NUTRITION
• Nutrition is the process by which the body nourishes
itself by transforming food into energy and body
tissues. The science of nutrition concerns everything
the body does with food to carry on its functions.

• This is defined as the study of the various food

nutrients in relations to their effect upon the human
health.

• The term nutrition can also refer to the quality of

someone’s food choices, or diet.
Importance of Nutrition:

1. Keeps us healthy &free of disease, psychological and

behavior issues.
2. Deals with the relationship between our diet and how our
body functions.
3. If we want our body to maintain good health then we
must supply the essential nutrients.
4. Nothing heals the body than the body itself, it is for this
reason that we need to properly nourish our cells.
5. When we eat a diet rich in essential nutrients we can then
sustain good health and reduce the risks of disease and
premature death.
6. Give one vitality and energy for life.
7. Help one stay at a weight that's right for them.
Importance of Nutrition:

8. Boost immune system

9. Improve sports performance
10. Delay the effects of aging.
11. Keep one active and fit into old age
12. Help beat tiredness and fatigue
13. Protect teeth and keep gums healthy
14. Enhance your ability to concentrate and possible alter
mood
15. Ward off serious illnesses like heart disease, certain
cancers, mature-age onset diabetes, and gallbladder
disease
NUTRIENTS
• These are chemical substances present in foods that
enable them perform certain functions as stated in
food definition above.

• Is the sum total of the process by which living things

receive and utilize the necessary materials for survival,
growth and maintenance of worn out tissues.

• Is a chemical that an organism needs to live and grow

or a substance used in an organism’s metabolism which
must be taken from the environment.
CLASSIFICATION
OF FOODS
Based on:
–Nutritive Value
–Origin
–Ease of Spoilage
–Acidity
• Based on Nutritive Value
Food supplies nutrients to the body that helps
us to maintain our nutritional status and health.
The nutrients provided by the foods include
carbohydrates, proteins, fats, minerals, vitamins,
and water.

Foods can be classified on the basis of nutritive

value into:
GROUP ACTIVITY 
Seat together with your
groupmates.
• Based on Nutritive Value
1. Cereals and Cereal products
 They are integral part of our diet and are the
cheapest source of energy. They contain
carbohydrates and good amount of proteins.
2. Starchy roots and tubers
 They provide carbohydrates and are thus
grouped along with cereals under energy giving
foods. But, they do not provide protein as much
as cereals do.
• Based on Nutritive Value
3. Pulses and Legumes
 Nuts and oil seeds like groundnuts, sesame are included
in this group. Foodstuffs from this group provides major
portion of proteins for vegetarians as pulses are very
good sources of vitamins and minerals but are poor in
vitamin C.
4. Milk and Meat products
 They are good sources of protein. This provides like
minerals like calcium, phosphorus and vitamin A and
riboflavin which can further utilized for building of our
body. They also contain good amount of B group of
vitamins.
• Based on Nutritive Value
5. Fruits and Vegetables
 This food provides protective nutrients to our body like
vitamins C, vitamin b, iron and also adds to the dietary
fiber.
6. Fats, oil, sugars and jaggery
 This are very concentrated sources of energy providing
9Kcal/gram. They are used generally as a cooking
medium and is hence a necessary part of our diet. They
increase the palatability of our food and they have high
amount of carbohydrates and a good source of iron.
• Based on Origin
Most food has its origin in plants. Some food obtained directly from plants;
but even animals that are used as food sources are raised by feeding them
food derived from plants.

1. Plant source
 Many plants and plant parts are eaten as food and around 2000 plant species
cultivated for food. Seeds of plants are a good source of food for animals,
including humans, because they have nutrients for plants initial growth,
including omega fatty acids.
2. Animal source
 Animals are used as food either directly or indirectly by the products
produced from them. Meat is an example for direct product taken from
animal which come from the muscle system or from organs. Milks, eggs,
honey are some of the indirect foods consumed from animals.
• Based on Ease of Spoilage

GROUP ACTIVITY 
Seat together with your
groupmates.
• Based on Ease of Spoilage
1. Non-Perishable foods
 They include any item that has long shelf life and doesn't require refrigeration
to prevent spoilage. Dried and canned beans, nut butters, dried fruits and
vegetables, canned fish and poultry, nuts and seeds, grains, canned fruits and
vegetables, etc.
2. Semi-Perishable foods
 Foods that remain unspoiled for a fairly long period if not properly stored or
handled. They do not require refrigeration but still have limited shelf life.
Potatoes, onions, pumpkins, etc are included in this category. They are usually
kept on shelves in the store room complex where they get plenty of air
circulation around them.
3. Perishable foods
 Those foods that are likely to spoil, decay or become unsafe to consume if not
kept refrigerated at 4.5°C or below, or frozen at 0°C or below. They include
meat, poultry, fish, dairy products, most fruits and vegetables and all cooked
left over.
• Based on Acidity

GROUP ACTIVITY 
Seat together with your
groupmates.
• Based on Acidity
1. Low-acid foods
 Low-acid foods are those foods having a finished equilibrium pH of greater
than 5.3 and a water activity of greater than 0.85. They include vegetables,
ginger, oatmeal, non-citrus fruits, eggs whites, etc.
2. Medium-acid foods
 Foods with pH between 4.6 and 5.3 are called medium-acid foods. They
include bananas, cottage cheese, etc.
3. Acid foods
 They are the foods with pH 4.6 or lower. They include most citrus
fruits, pickled vegetables, jams, jellies, etc. most fruits and fermented
products have acidity well below 4.6
4. High-acid foods
 Some foods like dairy products, meat and poultry products, soft drinks, have
pH well below 3.5 and hence they are classified under high-acid foods.
Categories of
Nutrients
Six (6) Categories of Nutrients
1. Carbohydrates
2. Protein
3. Fats
4. Vitamins
5. Minerals
6. Water
1. Carbohydrates
• This are substances
food that consist of
single sugar molecule
of multiples of them
various forms.
• They provide the body
with energy to work.
2. Proteins
in • This are substances in food
a made up of amino acids.
or
in • Amino acids are specific
chemical substances from
which proteins are made. Of
the 20 amino acids, 9 are
“essential” or a required part
of our diet.

Simple sugars are the most basic type

of carbohydrates. Examples include
glucose (blood sugar), sucrose (table
sugar) and lactose (milk sugar).
3. Fats 4. Vitamins
• This are substances in • This are chemical
food that are soluble in substances found in food
that perform specific
fat and not water. functions in the body.

Saturated fats – are found

primarily in animal products and
• Human require 13 different
diets high in saturated fats may vitamins in their diet.
elevate blood cholesterol.

Unsaturated fats – are found

primarily in plant products and it
tends to lower blood cholesterol.
5. Minerals 6. Water
• This are chemical • Water is considered an
substances that make essential nutrient
because the body cannot
up the “ash” that
produce enough water
remains when food is itself, by metabolism of
completely burned. food, to fulfill its need.
When the quantity or
quality of water is
• Human requires 15 inadequate, health
different minerals in problems result, most
their diet. notably dehydration and
diarrhea.
CLASSIFICATION
OF NUTRIENTS
 Essential Nutrients Nonessential Nutrients

• Here, “essential” means • Nutrients required for

“required in the diet”. normal growth and health
that the body can
• Substances required for manufacture in sufficient
normal growth and health quantities from other
that the body cannot components of the diet.
generally produce, or
produce in sufficient
amounts.
 Vitamins
Water-Soluble Vitamins Fat-Soluble Vitamins
Most vitamins dissolve in water and are Fat-soluble vitamins do not dissolve in water.
therefore known as water-soluble. They’re not
easily stored in your body and get flushed out They’re best absorbed when consumed
with urine when consumed in excess. alongside a source of fat. After consumption,
fat-soluble vitamins are stored in your liver and
fatty tissues for future use.
Vitamin B1 (thiamine) Vitamin A
Vitamin B2 (riboflavin) Vitamin D
Vitamin B3 (niacin) Vitamin E
Vitamin B5 (pantothenic acid) Vitamin K
Vitamin B6 (pyridoxine)
Vitamin B7 (biotin)
Vitamin B9 (folate)
Vitamin B12 (cobalamin)
Vitamin C (ascorbic acid)
 Minerals
MACROMINERALS
Macrominerals are needed in larger amounts than
trace minerals in order to perform their specific
roles in your body.
Calcium: Necessary for proper structure and
function of bones and teeth. Assists in muscle
function and blood vessel contraction.
Phosphorus: Part of bone and cell membrane
structure.
Magnesium: Assists with over 300 enzyme
reactions, including regulation of blood pressure.
Sodium: Electrolyte that aids fluid balance and
maintenance of blood pressure.
Chloride: Often found in combination with sodium.
Helps maintain fluid balance and is used to make
digestive juices.
Potassium: Electrolyte that maintains fluid status in
cells and helps with nerve transmission and muscle
function.
Sulfur: Part of every living tissue and contained in
the amino acids methionine and cysteine.
TRACE MINERALS
Trace minerals are needed in smaller amounts
than macrominerals but still enable important
functions in your body.
Iron: Helps provide oxygen to muscles and assists in
the creation of certain hormones.
Manganese: Assists in carbohydrate, amino acid
and cholesterol metabolism.
Copper: Required for connective tissue formation,
as well as normal brain and nervous system
function.
Zinc: Necessary for normal growth, immune
function and wound healing.
Iodine: Assists in thyroid regulation.
Fluoride: Necessary for the development of bones
and teeth.
Selenium: Important for thyroid health,
reproduction and defense against oxidative
damage.
 Phytochemicals

• “phyto” means plant

• These are chemical substances in plants, some of

which perform important functions in the human
body.

• Phytochemicals give plants colour and flavour,

participate in processes that enable plants to grow,
and protect plants against insects and diseases.
Any Questions? Clarifications?