Lecture 6(a)

Food and
Nutrition
BIO100
Sumaiya Afrin Soha
“
Why do organisms need food???
▧ Provides ENERGY for vital processes
Metabolic reactions
Growth
Repair / Healing
Reproduction
Protection against diseases
Healthy skin
Strong teeth and bones
 “
Nutrition is the study of food, their
components and their interactions

Diet is what one consumes and the

quality and quantity of which affect
health conditions
 Fate of Food

Intracelular
Ingestion Digestion Assimilation
Metabolism
BIG CONCEPT
1 Calorie is the amount of ENERGY/ HEAT
required to raise the temperature of 1g of
water by 1o C
1Cal = 4.1868 J
 Macronutrients
Carbohydrates = 4 kCal / g
Proteins = 4 kCal / g
Fats = 9 kCal / g

Micronutrients, such as vitamins and

minerals, don’t yield any energy, neither does
water.
Alcohol yield energy of 7 kCal / g
 Classification of food

Origin Calorigeni Function

city
Origin Animals
Plants
Calorigenicity Calorigenic
Non-
calorigenic
Function Energy
yielding
Body building
Protective
 Nutrients
Macronutrients Micronutrients
▧Water ▧Vitamins
▧Carbohydrates ▧Minerals
▧Proteins
▧Lipids (fats and oils)
 Carbohydrates
▧ Derived from Simple Complex
both plant and ▧ Low caloric value
▧ Breakdown easily
animal sources
for quick energy ▧ High nutritive value
▧ Cheap source
▧ High caloric value ▧ Rich in fiber
▧ Provides readily
▧ Low nutritive ▧ Helps in digestion
available energy
value
▧ Whole grains, pasta,
▧ Fruits, soda, beans, starchy
candy, jelly, vegetables like corn,
cookies, cake etc. squash, sweet
potatoes
Cellulose can’t
be digested by
humans
 Proteins
▧ Basic components of all body cells
○ Required for growth and repair
○ Provides energy
○ Regulates body functions: enzymes and hormones
○ Prevents against diseases: antibodies
▧ Obtained from both plants and animals
▧ Meat, fish, milk, nuts,
eggs, cheese
 Fats and Oils
▧ Mainly function in energy storage, protection and
insulation
▧ Cell membranes comprise of phospholipids
▧ Steroids are special lipids used to build reproductive
hormones and cholesterol
▧ Increase the palatability of foods
▧ Help absorb vitamins
▧ Butter, margarine, cream,
cheese, animal fats, egg yolk
 Types of Fats
▧Saturated Fat:
○ Fats that are usually solid at room temperature
○ Animal foods and tropical oils
○ The type of fat most strongly linked to high cholesterol
and increased risk of heart disease
▧Unsaturated Fat:
○ Fats that are liquid at room temperature
○ Polyunsaturated Fat:
■ Vegetables and fish oils
■ Provide two essential fatty acids necessary for bodily
functions
○ Monounsaturated Fat:
■ Olive oil, canola oil, nuts, seeds
■ May play a role in reducing the risk of heart disease
 Cholesterol
• Helps the body make necessary
cells including skin, and
hormones
• Aids in digestion
• The human body manufactures
all the cholesterol it needs. You
also get cholesterol from animal
food products you eat
When cholesterol levels are
high, there is a greater risk for
heart disease.
Cholesterol helps the body form
hormones, vitamin D and other
important substances, but too much of it
in the blood can clog and damage the
blood vessels. Because it is a fat-like
substance that doesn't mix with blood,
cholesterol has to combine with
proteins to form lipoproteins.
Lipoproteins can travel in the blood to
all the organs and tissues of the body.
Low-density lipoproteins (LDLs, or
"bad" cholesterol) build up in the blood
and increase your risk of heart disease.
High-density lipoproteins (HDLs, or
"good" cholesterol) carry cholesterol
to the liver, where it is removed from
the body.
Triglycerides
Stores energy for your body to use
when it is needed. If there is too
much, it can block blood vessels and
cause other health problems such as
abdominal pain and pancreatitis.
 Vitamins

Organic compound required as a vital nutrient in tiny

amounts by an organism

▧ Regulate the maintenance and growth of the body

▧ Control metabolic reactions in cells.

▧ Most vitamins are provided to the body through the

diet, however, the body can make vitamin D
and vitamin K
 Types of Vitamins

Fat Soluble Vitamins Water Soluble

○ Vitamin A ○ B vitamins
○ Vitamin D ○ Vitamin C
○ Vitamin E
○ Vitamin K
 Minerals
▧ Required for
optimum function
of enzymes
▧ Growth
▧ Muscle contraction
▧ Nerve impulse
transmission
▧ Electrolyte balance
 Balanced Diet
Balanced diet is a diet containing all kinds of food in an adequate
and proportionate amounts; including essential amino acids and
fatty acids for normal growth, activity, reproduction.

Balanced diet chart :

Protein 50 gm 200 k cal.
Fat 40 gm 360 k cal.
Carbohydrate 310 gm 1364 k cal.
Green leafy vegetables 100 gm 25 k cal.
Fruits 30 gm 15 k cal .
Others vegetable 75 gm 45 k cal.
= 2000 k cal
 Energy Output
Basal Metabolism Thermic Effect Physical Activity
▧ The minimum ▧ Energy used to ▧ Increases energy
energy expended to digest, absorb, and expenditure beyond
keep a resting, metabolize food BMR
awake body alive nutrients
▧ Varies widely
▧ ~60-70% of the among individuals
total energy needs
▧ TEF is higher for ▧ More activity, more
▧ Includes energy CHO and protein energy burned
needed for than fat. Less
▧ Lack of activity is
maintaining a energy is used to
heartbeat, transfer dietary fat the major cause of
respiration, body into adipose stores, obesity
temperature Protein 20-30%,
Carbohydrate 5-
▧ Amount of energy
10%, Fat 0-5%
needed varies
between individuals
 Body Mass Index
(BMI)
A measurement of body fat based on your weight in relation to your
height
The preferred weight-for-height standard

Body wt (in kg) OR Body wt (in lbs) x 703.1

[Ht (in m)]2 [Ht (in inches)]2
 Underweight: BMI < 18.5
Healthy Weight: BMI 18.5 –
24.9
Overweight: BMI 25.0 – 29.9
Obesity: BMI >30.0
The End