Nutrition + Life

Jahdielle Keemmah B. Kitane, RND

 Goals
Understand what is food

Understand why nutrition is important

Understand why we should think before we eat

Para nimo:
unsa ang

pagkaon?
 What is Nutrition?

• The science of food

and their nutrients and
how it affects our body
 What is Food?

• Anything taken into the

body that has nutrients
and can provide
nutritional support to
the body
 What is a nutrient?
• a substance inside food
that provides
nourishment essential for
growth and the
maintenance of life
– Macronutrients
– Micronutrients
 Protein

Carbohydrates Fat

Vitamins Minerals
 Food Quality?
• Safe
• Nutritious
• Palatable
• Satiety
 Food Safety?
• Making sure that your
food is safe from farm to
fork
Must Know!
 Wash
Wash
Wash
• A guide to proper hand
washing
• Less contact surfaces!
 Protein

Vitamins Fat

Minerals
Food Safety- the range of
food related activities
from prevention and
surveillance to detection
and control.
 Sanitation -the
maintenance of hygienic
Control Point- Any step at which
conditions, through
biological, chemical, or physical factors
services such as garbage
can be controlled.
collection and wastewater
disposal.
 Pathogen- A Severity-The
microorganism that is seriousness of the
infectious and causes effect(s) of a hazard.
disease.

Microorganism- a small Outbreak- An incident in which two or

life form, seen only more people experience the same illness
through a microscope, after eating the same food.
that may cause disease.
Examples: bacteria, fungi,
parasites, or viruses.
 Cross-contamination- The
Contamination- the transfer of harmful
unintended presence of substances or disease-causing
potentially harmful microorganisms to food by
substances, including hands, food-contact surfaces,
microorganisms in food. sponges, cloth towels, and
utensils that touch raw food, Foodborne illness- A
are not cleaned, and then disease that is carried
touch ready-to-eat foods. or transmitted to
Cross-contamination can also humans by food
occur when raw food touches containing harmful
or drips onto cooked or substances.
ready-to-eat foods.
 Carbohydrates

Vitamins

Minerals
 Food Hazard- biological, chemical or
physical agent in food with a potential to cause
an adverse health effect

Biological hazards Chemical Hazards Physical Hazards

BACTERIA NATURALLY OCCURING

STONES
TOXINS
VIRUSES AGRICULTURAL CHEMICALS WIRES

PROTOZOA FOOD ADDITIVES GLASS

FUNGI OTHER CHEMICAL HAZARDS

ETC.
PARASITES
Biological Hazards
Chemical Hazards
Physical Hazard
Temperature Danger Zone
 Protein
Fats

Vitamins

Minerals
 General Cleaning
1. Remove debris
2. Rinse
3. Detergent Application
4. Rinse
5. Sanitize
Safety Precautions and accident prevention
1. Lock cleaning fluids out of the reach of children 
2. Turn pan handles inwards when cooking (but ensure they are not over the
heat source) 
3. Cover frying pans with frying screens or lids.
4. Never fill chip pans more than one-third full of oil. 
5. Never leave pans containing fat or oil unattended. 
6. If the oil/fat in a pan catches alight DO NOT POUR ON WATER. Soak a towel
or tea towel in water, ring out and then VERY CAREFULLY place this cloth
over the top of the burning pan. LEAVE for at  least THIRTY MINUTES.  If it is
removed before this time the flame will reignite 
7. Keep electrical cords and appliances away from the sink and cooker. 
8. Make sure electrical flexes are in good order.  If frayed or damaged in any
way discard immediately. 
9. Make sure all flexes are away from the edge of work surfaces. 
10. Never mix different cleaning products as they can react with each other. 
Safety Precautions and accident prevention
11. Keep all dangerous items (e.g. matches, sharp knives) away from the reach of
children 
12. Use kitchen steps, a stool or chair to reach items in high places. 
13. Don't store anything attractive to children such as snacks etc, near the cooker. 
14. Tie back long hair when cooking. 
15. Watch clothing whilst cooking, avoid loose fitting sleeves if possible. 
16. Keep all items such as cloths, curtains, paper towels etc. away from the
cooker. 
17. To prevent slipping, do not leave hard floors (such as tiles) wet/damp. 
18. If you smell gas, turn off all gas jets and extinguish all cigarettes.  Turn off the
gas supply at the mains.  Don't use a torch or candles.  Open windows to
disperse any build up of gas. If the smell of gas persists, call the gas supply
office immediately. 
19. It is a good idea to have a fire blanket and small fire extinguisher available for
use with small fires.
20.  When storing steak knives or other very sharp pointed knives, push a cork
onto the tip of each knife, prevents cut fingers.
 Waste Methods of Waste Disposal
management Landfill
Incineration/Combustion
the process of treating Recovery and Recycling
Plasma gasification
solid wastes and Composting
offers variety of Waste to Energy (Recover
solutions for Energy)
recycling items that Avoidance/Waste
don’t belong to Minimization
trash. It is about how
garbage can be used
as a valuable
resource. 
 Protein
Fats

Vitamins

Minerals
 Para nimo:
ngano importante ang

nutrition?
What is good
nutrition?
Good nutrition means your body gets all
the nutrients, vitamins, and minerals it
needs to work its best. Plan your meals
and snacks to include nutrient-dense
foods that are also low in calories.
Why is nutrition
important?
1. Your nutrition affects your health and
immunity
2. Your nutrition affects your mental
health, mood and attitude
3. Your nutrition impacts your brain and
organ health

Atong Lawas Atong Puhonan!

 Carbohydrates

Vitamins

Minerals
 Para nimo:
why should we think
before we

eat?
 • Safe ba?
Think Before We Eat • Nutritious ba?
Stay Safe. Stay Healthy.