3. WHAT IS FOOD?
• Food can be defined as anything edible that can be solid, semisolid or
liquid which when swallowed, digested and assimilated in the body,
proves useful to it. These substances not only keep the person alive,
but also provide energy used for growth and development, regulate
the body processes and protect the body from diseases.
4. FUNCTONS OF FOOD
• Physiological: used for the normal functioning of the body
• Psychological:
• Social:
5. PHYSIOLOGICAL FUNCTIONS
Physiological functions deals with the foods that assist with the normal
functioning of the cell, tissues. The physiological functions include:
• Provision of energy: the body needs fuel for voluntary and
involuntary activities. The nutrients that provides energy are
carbohydrate, protein, fat.
• Growth and repair: Protein
• Protecting, regulating and maintaining the body: (Vitamins and
minerals). Vitamins and minerals protect body from injury and
diseases. They help in regulating growth, muscular co-ordination, eye
sight, digestion and other body processes.
6.
7. WHAT DOES THE WORD PHYSIOLOGICAL
MEANS?
• of, affecting, or arising in the mind; related to the mental and
emotional state of a person.
• Satisfy certain emotional needs
• Used to express feelings
8. PSYCHOLOGICAL FUNCTIONS OF FOODS
• Man is a social being food helps him to be social. During special
occasion like marriages, birthdays etc. food is an important ingredient
9. PSYCHOLOGICAL FUNCTIONS OF FOODS
• Food satisfies certain emotional needs.
• Food is used to express feelings of special attention, friendship,
recognition or punishment.
10. WHAT ARE NUTRIENTS?
• substances that provide nourishment essential for the maintenance
of life and for growth.
11. WHAT DOES THE TERM NUTRITIVE VALUE
MEANS?
• An indication of the contribution of a food to the nutrient content of
the diet. This value depends on the quantity of a food which is
digested and absorbed and the amounts of the essential nutrients
(protein, fat, carbohydrate, minerals, vitamins) which it contains.
12. WHERE CAN I OBTAIN INFORMATION ABOUT
NUTRITIVE VALUE OF FOODS?
• Food composition tables
• food labels (nutritional facts panel)
13. WHAT IS THE MEANING OF THE TERM
NUTRITIONAL STATUS?
• The condition of health of a person that is influenced by the intake
and utilisation of nutrients is called nutritional status.
14. WAYS OF ASSESSING NUTRITIONAL STATUS
There are a few simple ways by which you can know the nutritional
status of yourself as well as of others. These procedures are -
• By measuring physical growth
• By determining dietary intake
• By recognising nutritional deficiency diseases.
18. WHAT IS THE MEANING OF DIGESTION?
• Digestion refers to the breakdown of food into smaller components
that can be absorbed into the bloodstream.
• The process in which food we eat has to be broken down into other
substances that our bodies can use.
19. WHAT ARE THE CHEMICAL ELEMENTS THAT
MAKE UP FOOD?
22. CAUSES OF MALNUTRITION
CAUSES INFLUENCES
Decreased availability of food due to:
1. Increase in population (many
mouths to feed)
2. Low production
3. Exhaustion of stocks
Lowered food intake
Ignorance Wrong infant feeding practices, inability
to make correct choice of food
resulting in over/undernutrition
Economic Conditions Lowered purchasing power causing
undernutrition/higher purchasing power
causing overnutrition
23. CAUSES OF MALNUTRITION
CAUSES INFLUENCES
Stress Conditions Inability to meet the increased
nutrient needs during periods of
rapid physical growth, e.g. in
young children, adolescents,
pregnant woman and lactating
mothers; Nutrient demands also
increases during illnesses.
Poor personal hygiene and
environmental sanitation
Increased susceptibility to
infections and thereby illnesses
24. UNDERNUTRITION
• Severe deprivation of essential nutrients,
• Undernutrition includes being underweight for one’s age, too short for one’s
age (stunted), dangerously thin (wasted), and deficient in vitamins and
minerals (micronutrient malnutrition).
25. OVERNUTRITION
• The amount of nutrients exceeds the amount required for normal
growth, development, and metabolism.
• Conditions associated with overnutrition include: obesity, diabetes.
CHD
26. WHAT ARE DEFICENCY DISEASES?
• Deficiency diseases are diseases that result of lack of specific
nutrients.
28. DIFFERENCE BETWEEN MARASMUS AND
KWASHIORKOR
MARASMUS KWASHIORKOR
CAUSES: Deficiency of both energy and proteins Deficiency of proteins alone
AGE GROUP: Before 12 months of age Young children between 1-3 years of age
SIGNS AND SYMPTOMS:
• Loose and wrinkled skin due to loss of fat
beneath the skin
• Shrunken abdomen
• Hunger
• Constant diahorrea
• Oedema/swelling due to water accumulation
in the body especially on face, arms and legs
• Pot belly
• Loss of appetite
• Skin rash which tends to peel off
• Light coloured hair which are easy to pull out
from scalp
• Liver enlargement
29. Do you know the name of any deficiency diseases
that are related to the following nutrients?
• Protein
• Carbohydrates
• Fats
• Minerals: example calcium. iron, iodine
• Vitamins: vitamin A, C
30. WHICH DEFICENCY DISEASES ARE PREVALENT
IN THE CARIBBEAN?
• Iron deficiency anaemia
• Protein Energy Malnutrition (Kwashiorkor and marasmus)
• Vitamin Deficiencies Vitamin D -Rickets (bowleg or knock knee)
Vitamin B1 -Beriberi , Vitamin B3-pellagra
