Lets Learn about nutrition..about food and its classifiaction.

1. MMMMM DELICIOUS FOOD!
Food
Dietary habits
Pyramid

2.  FOOD is any substance, usually comprised primarily of
carbohydrates, fats, water and/or proteins that can be
eaten or drunk by animals (including humans) for
nutrition and/or pleasure.

3. Foods are substances from animal and
plant sources that yield heat and energy when
ingested and absorbed by the body.
 Food nutrients build and renew
tissues and regulate the body processes.
 The unit
commonly used for describing energy
intake and energy expenditure is the calorie.
 Good food sources contain substantial amounts of
nutrients in relation to caloric content

4. PROTEIN
S
o Proteins are the “building blocks” of the body and
provide important required nutritive
elements.
o Proteins are needed for growth,
maintenance, and replacement of body cells, and they form
hormones and enzymes used to regulate body processes.

5. o Extra protein is either used to supply energy or is
changed into body fat.
o Found in both the animal and plant kingdoms.
o all proteins are composed of amino acids.
 Proteins play an important role in recovering from
fractures, burns, and infections.
 They are also
important in healing wounds and recovering from
surgical procedures.

6.  Dietary sources of protein and the nine essential
amino acids are
milk, yogurt, eggs, meats, fish, cheese, poultr
y, peanut butter, legumes, and nuts.
 Protein from plant sources is best when combined
with animal protein, such as milk plus peanut
butter, or when legumes are combined with
grains, such as Navy beans plus rice

7. FATS
The chief functions of fats are to supply energy and
transport fat-soluble vitamins.
 Each gram of fat yields 9 calories. Fats provide
the most concentrated source
of calories (and, therefore, energy) of all the fo
od nutrients.

8.  Fats are found in both the animal and
vegetable kingdoms.
 Fatty acids and glycerol are the end products of
the digestion of fats.

9.  Fat
is stored as adipose (fatty) tissue to form a res
erve supply in time of need.
 Dietary fats delay gastric emptying and promote
a feeling of fullness.
 Excess calories from fats may produce
obesity, the forerunner of
arteriosclerosis, hypertension, gallbladder
disease, and diabetes.

10.  A diet high in fat, especially saturated fat
and cholesterol, contributes to elevated
blood cholesterol levels in many people.
 Butter, margarine, cream cheese, fatty
meats, whole milk, olives, avocados, egg yolk
s, nuts, commercial bakery products, and
vegetable oils are all sources of dietary fat

11. CARBOHYDRATES
 Carbohydrates (sugar and starches) are
the most efficient sources of energy and are
known as the “fuel of life.”
 They are abundantly found in most plant
food sources.

12.  Complex carbohydrates (starches) are in
breads, cereals, pasta, rice, dry beans
and peas, and other vegetables, such as potatoes
and corn.
 Simple carbohydrates are found in
sugars, honey, syrup, jam, and many desserts

13.  Carbohydrates must be
reduced to glucose before the body can use
them.
 Carbohydrates are stored in the muscles to fuel
their movement.

14.  The main functions of carbohydrates are :
 to furnish the main source of energy for
muscular work and nutritive processes
 help maintain body temperature
 form reserve fuel
 assist in oxidation of fats.
 spare protein for growth and repair

15. MINERALS
These essential inorganic elements contribute
overwhelmingly to the skeletal framework of the
body
and teeth, and they are an essential part o
f many organic compounds.
 Minerals form an integral part of basic cell
structure and circulate in body fluids.

16.  They also
exercise specific physiologic influences on th
e function of body tissues.
 Among the major minerals are
calcium, phosphorus, iron, potassium, zinc, and
magnesium.

17. VITAMINS
 Vitamins are essential compounds that are present
in food in minute quantities.
 They act as catalysts in many body chemical r
eactions and
are necessary for normal metabolic functions, gr
owth, and the health of the human body.

18.  Vitamins are so widely distributed in food that a
properly prepared normal diet usually
provides an adequate amount.
 Vitamins can be destroyed during
the preparation or preservation of certain fo
ods.

19. vitamins functions Where is it?
formation and maintenance of healthy Yellow ,orange, and dark green
Vitamin A skin, hair, and mucous membranes. It is vegetables; fruits, liver, eggs, cheese,
necessary for proper bone growth butter, and milk.
tooth development, and reproduction.
Promotes calcium and phosphorus Milk, egg yolk, liver, tuna, and cod liver
Vitamin D absorption and is required for the oil.Vitamin D is produced in the body
formation of healthy bones and teeth. on exposure to sunlight
Protects vitamin A and essential fatty Oils, cereals and bread, nuts, wheat
Vitamin E acids from oxidation in the body germ, and green leafy vegetables
cells
Promote normal clotting of the blood and Green leafy vegetables, liver, soybean,
Vitamin K helps maintain normal liver functions and other vegetable products
Normal growth and cell activity . It helps Citrus fruits, raw leafy vegetables, and
Vitamin C the body resist respiratory tomatoes
infections. Wounds and burns require
vitamin C for healing
Normal growth, carbohydrate Pork, fish, eggs, and whole-grain cereals
Thiamin B1 metabolism functioning of the heart,
nerves, and muscles
Normal growth, vigor, healthy skin and in milk products, green leafy
Riboflavin (B2) mucosa normal eye function
vegetables, and eggs. organ meats,
heart, kidney, and liver.
skin health, normal functioning of the meat, liver, poultry, and peanuts
Niacin (B3) stomach and intestines, nervous and
circulatory systems.
for fat, liver, yeast,
Pyridoxine (B6) carbohydrate, and protein metabolism wheat germ, pork, potatoes, and milk
health of nervous tissue maturation liver and kidneys, milk, eggs, fish, and
Cyanocobalamin (B1 process of red blood cells cheese
2)

22. WATER
 Water is often called the “forgotten nutrient.” Water
is needed to replace body fluids lost primarily in
urine and sweat.
 A person can survive weeks without food but only
days without water.
 Water makes up 70 percent of body weight and is
found in every cell in the body.

23.  It is the medium through which nutrients are transported
from the digestive tract to the cells where
they are needed. Water is also the medium through
which the byproducts of cell metabolism are removed.
 Water also serves as the medium in which the
chemical processes of life take place.

24. oIt is normally taken into the body in
beverages, soups, and in the form of solid foods.

25. DIETARY HABITS
 Dietary habits are the habitual decisions an individual
or culture makes when choosing what foods to eat.
Although humans are omnivores, each culture holds
some food preferences and some food taboos. Dietary
choices can also define cultures and play a role in
religion.

26.  Many individuals choose to limit what foods
eat for reasons of health, morality, or other
factors. For instance vegetarians choose to
forget food from animal sources to varying
degrees. Others choose a healthier
diet, avoiding sugars or animal fats and
increasing consumption of dietary fiber and
antioxidants.
 People in each country, city or town eat the
food they have according the landforms
and the climate.

27.  Can you name the food you have in the place you
live because the plants people grow or the animals
people raise or breed?

28. THE FOOD WE EAT PLAYS AN IMPORTANT ROLE IN OUR HEALTH AND WELL-BEING. THE
HEALTHY DIET PYRAMID IS DESIGNED TO SHOW US WHAT FOODS MAKE UP A HEALTHY
DIET. BY FOLLOWING THE HEALTHY DIET PYRAMID AND PARTICIPATING IN PHYSICAL
ACTIVITY WE BEGIN TO LIVE A HEALTHY AND ACTIVE LIFESTYLE.

29. THERE ARE DIFFERENT PYRAMIDS, TRINGLES OR CIRCLES. .TO REPRESENT THE FOOD
CLASSIFICATION AND ITS IMPORTANCE.. HERE THERE ARE SOME EXAMPLES

31. COULD YOU MAKE YOUR OWN HEALTHY DIET
SHAPE, ACCORDING TO YOUR COUNTRY´S FOOD?

32.  Pyramid for Kids reminds you to be physically
active every day, or most days, and to make healthy
food choices.

33.  Bread, Cereal, Rice & Pasta Group:
 This area of the Pyramid is the largest. Foods in
this group contain iron, thiamin and niacin and
some foods in this group contain B vitamins. The
foods in this group give you the best fuel or energy
for your body.

34.  Vegetable Group:
 Just like fruits, vegetables are full of vitamins A & C
and minerals your body needs for healthy skin, hair
and eyes. Some vegetables also contain B vitamins
and vitamin K.

35. FRUIT GROUP:
JUST LIKE VEGETABLES, FRUITS ARE FULL OF VITAMINS A
& C AND MINERALS YOUR BODY NEEDS FOR HEALTHY
SKIN, HAIR AND EYES.

36. OILS, FATS & SWEETS:
THE FOODS IN THIS AREA OF THE PYRAMID CONTAIN
LITTLE OR NO NUTRIENTS FOR YOUR BODY. THIS IS WHY
IT IS THE SMALLEST PART ON THE PYRAMID, TO REMIND
YOU THAT YOU SHOULD TRY NOT TO EAT TOO MANY
FOODS FROM THIS GROUP.

37. DAIRY PRODUCTS CONTAIN CALCIUM, PROTEIN AND
RIBOFLAVIN FOR YOUR BODY. THIS HELP TO GIVE YOU
STRONG BONES AND TEETH. ALWAYS TRY TO CHOOSE
DAIRY PRODUCTS THAT ARE LOW IN FAT WHEN IT IS
POSSIBLE.

38. Meat, Poultry & Fish:
Items in this food group contain plenty of B vitamins,
protein, iron and thiamin to help your body grow strong. Dry
beans and nuts are included in this group because of all the
protein they contain. Always try to choose meat, poultry and
fish products that are low in fat when it is possible..

39. A lot of the time you will find that the meals you eat are made
up of parts from more than one food group. Let's take a look
at some examples:
This meal includes a piece of
toast with butter, an egg, 2
slices of bacon and a glass of
orange juice. There are 4
different food groups included
in this meal:
butter = 1 from fat group
eggs and bacon = 2
servings meat group
orange juice = 1 serving
fruit group
toast = 1 serving bread
group

40. This meal includes a sandwich with
bread, turkey, cheese, lettuce and
tomatoes, a banana and a glass of
milk. There are 5 different food
groups included in this meal:
2 slices of bread = 2 servings
bread group
turkey = 1 serving meat group
cheese and milk = 2 servings
milk and cheese group
lettuce and 2 tomatoes = 2
servings vegetable group
banana = 1 serving fruit group

41. COULD YOU WRITE A TYPICAL DISH FOR
LUNCH AND EXPLAIN THE COMPONENTS?