Food-and-Nutrition Classification of Foods.pptx

Food-and-Nutrition Classification of Foods.pptx

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  Food & Nutrition
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  Food and Nutrition Foodand nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day. Water is an important component of nutrition. Fats, proteins, and carbohydrates are all required.
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  What do fooddo to your body? A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy.
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  Classification of Foods Thereare seven major classes of nutrients: carbohydrates, fats, dietary fiber, minerals, proteins, vitamins, and water. These nutrient classes can be categorized as either macronutrients (needed in relatively large amounts) or micronutrients (needed in smaller quantities).
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  1. Carbohydrates Carbohydrates, orcarbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks. Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organs.
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  Examples of Carbohydrates •Carbohydrates are found in a wide array of both healthy and unhealthy foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. The most common and abundant forms are sugars, fibers, and starches.
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  2. Fats Fats infood come in several forms, including saturated, monounsaturated, and polyunsaturated. Too much fat or too much of the wrong type of fat can be unhealthy. Some examples of foods that contain fats are butter, oil, nuts, meat, fish, and some dairy products.
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  Examples of Fats •Red meat (beef, lamb, pork) • Chicken skin. • Whole-fat dairy products (milk, cream, cheese) • Butter. • Ice cream. • Lard. • Tropical oils such as coconut and palm oil.
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  3. Dietary Fiber •Dietaryfiber, also known as roughage, is the indigestible part of plant foods. Fiber has a host of health benefits, including reducing the risk of heart disease and type 2 diabetes. Fiber is mostly in vegetables, fruits, whole grains, and legumes.
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  Examples of DietaryFiber Whole-wheat flour, wheat bran, nuts, beans and vegetables, such as cauliflower, green beans and potatoes, are good sources of insoluble fiber.
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  4. Minerals Minerals arethose elements on the earth and in foods that our bodies need to develop and function normally. Those essential for health include calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium.
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  Examples of Minerals
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  5. Proteins •Proteins arelarge, complex molecules that play many critical roles in the body. They do most of the work in cells and are required for the structure, function, and regulation of the body's tissues and organs.
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  Examples of Proteins
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  6. Vitamins Vitamins area group of substances that are needed for normal cell function, growth, and development. There are 13 essential vitamins. This means that these vitamins are required for the body to work properly.
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  Examples of Vitamins
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  7. Water Water isimportant for healthy digestion. As the Mayo Clinic explains, water helps break down the food you eat, allowing its nutrients to be absorbed by your body. After you drink, both your small and large intestines absorb water, which moves into your bloodstream and is also used to break down nutrients
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  Importance of Food & Nutrition
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  • Weight Loss.One of the main reasons people eat a healthy diet is to maintain a healthy weight or to lose weight. ... • Heart Health. ... • Strong bones and teeth. ... • Better mood and energy levels. ... • Improved memory and brain health.
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  1. Physiological Functions Theessential function of food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and energy balance. • Maintenance of the body temperature. • Control of water balance. • Clotting of blood. • Removal of waste products from the body.
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  2. Psychological Functions PsychologicalFunction of Food. In addition to satisfying physical and social needs, food must satisfy certain emotional needs. These include a sense of security, love and attention. Thus familiar foods make us feel secure. Anticipating needs and fulfilling these are expressions of love and attention.
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  3. Social Functions Foodhas always been a central part of our social existence. It has been a part of our community, social, cultural and religious life. Special foods are distributed as a benediction or Prasad in the religious function in homes, temples and churches.
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  NUTRIENTS
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  NUTRIENTS • Nutrients aremolecules in food that all organisms need to make energy, grow, develop, and reproduce. Nutrients are digested and then broken down into basic parts to be used by the organism.
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  Functions of Nutrients •They are the main source of energy for the body. • They help in building and repairing body tissues. • Increases the absorption of fat-soluble vitamins. • Helps in the synthesis of collagen. • Provides proper structure to the blood vessels, bones and ligaments. • They also help in maintaining the homeostasis of the body.
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  Nutrient Deficiency • Nutritionaldeficiency occurs when the body is not getting enough nutrients such as vitamins and minerals. There are a number of conditions that are caused by nutritional deficiency such as anemia. The body requires vitamins to stay healthy and function properly.
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  Carbohydrates •Carbohydrates, or carbs,are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks
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  Classification of Carbohydrates
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  Sources of Carbohydrates
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  FATS Fats are nutrientsthat give you energy. Fats have 9 calories in each gram. Fats help in the absorption of fat-soluble vitamins A, D, E, and K. Fats are either saturated or unsaturated, and most foods with fat have both types
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  Functions of Fats •Fat is an important storage form of food. • It produces energy in the body such as carbohydrates. • Fat serves as a solvent for the fat-soluble vitamins. • The fat lying underneath the skin renders protection to the body against a rapid heat loss.
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  VITAMINS • Vitamins aresubstances that our bodies need to develop and function normally. They include vitamins A, C, D, E, and K, choline, and the B vitamins (thiamin, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate/folic acid).
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  MINERALS • Minerals arethose elements on the earth and in foods that our bodies need to develop and function normally. Those essential for health include calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium.
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  Water & Electrolytes •Water also serves as a solvent and transport medium. Electrolytes are what help distribute and move water throughout the body. Electrolytes are minerals in your body with an electric charge, such as sodium, chloride, potassium, calcium, phosphate, and magnesium.
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  Basic Tools inthe Study of Nutrition
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  Food Guide Pyramid TheFood Guide Pyramid shows the types and serving sizes for the foods we should eat every day to stay healthy. Foods are placed in the pyramid in a way that shows how important they are to our health.
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  Dietary Guidelines The DietaryGuidelines for Filipinos provides advice on what to eat and drink to meet nutrient needs, promote health, and prevent disease. It is developed and written for a professional audience, including policymakers, healthcare providers, nutrition educators, and Federal nutrition program operators.
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  Food Exchange List Thefood exchange list (FEL) is a tool for planning meals using a list of foods grouped with approximately the same amount of energy and macronutrients. The Philippine FEL underwent three revisions from its publication in 1953 until 1994.
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  Recommended Energy and NutrientIntake The RENI is used to denote recommendations for energy and 21 nutrients including protein, folate, calcium, and zinc for the maintenance of health and well- being of nearly all healthy persons in the population.
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  Recommended Dietary Allowances (RDAs) RecommendedDietary Allowances (RDAs) are the levels of intake of essential nutrients that, on the basis of scientific knowledge, are judged by the Food and Nutrition Board to be adequate to meet the known nutrient needs of practically all healthy persons.
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  Food Composition Tables FoodComposition Databases (FCDB), also referred to as Food Composition Tables (FCT), are data that provide the nutritional content of foods. FCDBs are a required input in order to convert foods from food consumption data to nutrient intakes.
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  MALNUTRITION
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  Malnutrition It is thecondition that develops when the body is deprived of vitamins, minerals and other nutrients it needs to maintain healthy tissues and organ function. Malnutrition occurs in people who are either undernourished or overnourished.
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  Malnutrition as aproblem Every day, 95 children in the Philippines die from malnutrition. Twenty-seven out of 1,000 Filipino children do not get past their fifth birthday. A third of Filipino children are stunted, or short for their age. Stunting after 2 years of age can be permanent, irreversible and even fatal.
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  Undernutrition is, andhas always been, a serious problem in the Philippines. For nearly thirty years, there have been almost no improvements in the prevalence of undernutrition in the Philippines. One in three children (29%) younger than five years old suffered from stunting (2019), being small in size for their age. Malnutrition as a problem
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  FORMS OF MALNUTRITION
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  1. UNDERNUTRITION • Undernutritionoccurswhen people do not eat (or absorb) enough nutrients to cover their needs for energy and growth, or to maintain a healthy immune system.
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  What causes Undernutrition? • Familyfood insecurity • Inadequate care of vulnerable household members (e.g. ‘unfair’ sharing of food within families) • Unhygienic living conditions (e.g. poor water supplies and poor sanitation) • Inadequate health services
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  2. Specific Deficiency Specificnutritional deficiency disease results from a lack of one or more of the essential nutritional factors. Only one factor may be lacking.
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  What causes these defiencies? Poverty,lack of access to a variety of foods, lack of knowledge of optimal dietary practices and high incidence of infectious diseases are some of the factors which lead to Micronutrient malnutrition.
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  3. OVERNUTRITION Overnutrition isdefined as the overconsumption of nutrients and food to the point at which health is adversely affected. (7) Overnutrition can develop into obesity, which increases the risk of serious health conditions, including cardiovascular disease, hypertension, cancer, and type-2 diabetes.
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  4. Imbalance Nutrition Nutritional imbalanceoccurs when there is an abnormal level in certain nutrients caused by a shortage or excess in supply. It is a significant health concern that can lead to serious diseases and can make underlying medical conditions worse.
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  TYPES OF MALNUTRITION
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  Acute Malnutrition Acute malnutrition isa nutritional deficiency resulting from either inadequate energy or protein intake. Children with primary acute malnutrition are common in developing countries as a result of inadequate food supply caused by social, economic, and environmental factors.
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  Chronic Malnutrition Chronic malnutrition isdefined as a form of growth failure that causes both physical and cognitive delays in growth and development.
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  Malnutrition Problems found in the Philippines Preparedby: Jinky A. Marinas
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  Malnutrition Problems found in thePhilippines •Kwashiorkor •Marasmus •Xerophthalmia •Anemia •Goiter •B-complex Deficiencies •Parasite
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  Kwashiorkor Kwashiorkor is asevere form of malnutrition. It's most common in some developing regions where babies and children do not get enough protein or other essential nutrients in their diet. The main sign of kwashiorkor is too much fluid in the body's tissues, which causes swelling under the skin (oedema).
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  Marasmus Marasmus is atype of protein- energy malnutrition that can affect anyone but is mainly seen in children. You can get marasmus if you have a severe deficiency of nutrients like calories, proteins, carbohydrates, vitamins, and minerals. ‌It is more common in developing countries, like in some areas of Asia and Africa.
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  Xerophthalmia Xerophthalmia is adisease that causes dry eyes due to vitamin A deficiency. If it goes untreated, it can progress into night blindness or spots on your eyes. It can even damage the cornea of your eye and cause blindness.
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  Anemia Anemia is acondition in which you lack enough healthy red blood cells to carry adequate oxygen to your body's tissues. Having anemia, also referred to as low hemoglobin, can make you feel tired and weak. There are many forms of anemia, each with its own cause.
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  Goiter A goiter (GOI-tur)is the irregular growth of the thyroid gland. The thyroid is a butterfly-shaped gland located at the base of the neck just below the Adam's apple.
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  B-complex Deficiencies Vitamin B12 deficiencies canlead to megaloblastic anemia, a condition where the bone marrow produces large abnormally shaped red blood cells that do not function properly. Psychological conditions such as dementia, paranoia, depression and behavioral changes can result from a vitamin B12 deficiency.
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  Parasite These parasitic infections canoccur already in malnourished persons. Hookworm infections reduces food intake and/or increase nutrient wastage via vomiting, diarrhea, or blood loss. These effects exasperate protein energy malnutrition, anemia, and other nutrient deficiencies.
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  Meal Management
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  Meal management canbe described as packing pre-cooked meal preps into meal management bags (specifically designed to carry multiple meals), that will be eaten at pre-scheduled intervals, in order to keep your glucose levels steady, and your energy levels high all day long
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  Concepts: 1.Meal Preparation 2.Meal Planning 3.MealStorage
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  Meal Preparation Meal preparationallows for you to eat your favorite meals while pre-determined portion sizes ensure you don't overindulge. Having a collection of well- balanced meals on hand will help you regulate what you eat and help you stay on track with your personal diet goals
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  Meal Storage Food storageis the process in which both cooked and raw materials are stored in appropriate conditions for future use without any entry or multiplication of microorganisms.