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IMPORTANCE OF FOODS by Lorraine Anoran

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IMPORTANCE OF FOODS by Lorraine Anoran

  1. 1. IMPORTANCE OF FOOD Reported by: Lorraine Mae E. Anoran
  2. 2. Basic Principles of Good and Proper Nutrition is any substance used by a living body to promote growth, maintain and repair body tissues, regulate body processes, and supply energy. FOOD NUTRITION is the study of food in relation to health. Balance diet is the intake of the proper amount and kinds of food that will promote physical and mental health.
  3. 3. Basic Concepts of Nutrition 1.Nutrition is the food you eat and the way the body uses it. 2. Food is made up of different nutrients needed by the body for growth and health. a. All nutrients needed by the body are available through food. b. Many kinds and combinations of food can lead to a well- balanced diet. c. No food by itself has all the nutrients need for full growth and health. d. Each nutrient has specific uses in the body; for example, carbohydrates provide energy. e. Most nutrients do their best work when teamed with other nutrients.
  4. 4. Basic Concepts of Nutrition 3. All persons throughout life have need for the same nutrients but in varying amounts. a. The amounts of the nutrients needed are influenced by age, sex, size, activity, and the state of health. b. Suggestions for the kinds and amounts of food needed are made by trained scientists. 4. The way food is handled influences the amounts of nutrients in food, its safety, appearance, and taste.
  5. 5. CLASSIFICATION OF FOODS, FUNCTION AND SOURCES 1. Milk and Milk Products - It is the main constituent of the muscles, tendons, bones, c artilage, skin, hair, and nail.
  6. 6. CLASSIFICATION OF FOODS, FUNCTION AND SOURCES 2. Meat and Related Foods -fats are the greatest energy- producing foods. -They are also an important source of fat-soluble Vitamins A, D, E, and K.
  7. 7. CLASSIFICATION OF FOODS, FUNCTION AND SOURCES 3. Bread and Cereals -They supply most of the energy needed by a living cell; however, their energy content slightly less than half as much as that of fate.
  8. 8. CLASSIFICATION OF FOODS, FUNCTION AND SOURCES 4. Vegetables and Fruits -these are valuable chiefly for the vitamins and minerals they contribute to the diet.

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