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Learning outcome
• By the end of this chapter, you will be able to:
• Define food, nutrition, kilocalorie, nutrients, malnutrition and other
common terms in nutrition and food science
• Identify the classes of nutrients and their characteristics
• Identify factors that influence food habits and selection
• Explain the concept of nutrient density and differentiate between
energy dense and nutrient dense foods
• Describe the processes of digestion, absorption, metabolism and
explain how the digestive system works
• Classify foods and describe their functions in the body
• Define Energy and explain the components of energy requirement
• Calculate energy requirement for individual people on the basis of
their ideal body weight

NUTRITION
• Definition: “Nutrition is defined as a combination of
processes by which the living organism receives and
utilizes food materials necessary for the maintenance of
its functions and growth & renewal of its components”
...


• NUTRITION involves 5 processes• Ingestion; Digestion; Absorption; Assimilation and
Excretion

Definitions/Terms in Nutrition
• Food:
• Any edible substance ingested by the body to help meet it’s
needs for energy, growth, repair and maintenance
• Energy:
• It is the capacity to do work
...
e
...
A unit of measure of the
amount of energy supplied by food
...
This is the
technically correct term for unit of energy in Nutrition
...


Definitions/Terms in Nutrition
• DIET:
• a) Foods that a person eats most frequently
• b) Food considered in terms of its qualities and effects on
health
• c) A particular selection of foods, usually prescribed to
cure a disease or to gain / lose weight
• Peristalsis:
• Rhythmic involuntary contractions of muscles in the
digestive tract that propel the food and waste forward
...
of Health:
• “A state of complete Physical, Mental and Social
wellbeing and not merely the absence of disease and
infirmity”
• Nutrients:
• “Constituents of food which help to perform various
functions in the body and lead a healthy life”
...


Definitions/Terms in Nutrition
• Nutritional Status:
• State of body resulting from the intake and use of
essential nutrients
...

• RDA is formulated with a small safety margin
...


Definitions/Terms in Nutrition
• Hunger:
• A compelling need or desire for food
...

• Appetite:
• The sensation which causes desire for a particular
food or drink
...


NUTRIENTS
• Nutrients: can be broadly classified as• Macronutrients:
• Needed by the body in large amounts and form the main
bulk of the food
...

• These include Vitamins and Minerals
...


Protein
• Major structural parts of the body's cells that are made of
nitrogen containing amino acids assembled in chains
...

• Present in many plant foods
...

• Maintain the body
...


Water
• Plays a vital role in all bodily processes and makes up
just over half of the body's weight
...

• Malnutrition is of 2 types• Under-nutrition
• Over-nutrition

Effects of Malnutrition
• I
...
Direct Effects: Deficiency diseases such as
Protein energy malnutrition, Vitamin A
deficiency, Nutritional Anemia's, Goiter, Rickets,
etc
...
Indirect Effects: Arrested Growth, Higher
rates of infant mortality, still births
...


Effects of Malnutrition
• II
...
Direct Effects: Over-nutrition invariably leads
to OBESITY
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• B
...


FOOD HABITS
• Food Habits are infinitely complex in their origin,
being derived from the earliest experiences in life and
influenced
by
sensory,
aesthetic,
economic,
geographic, social and cultural factors
...

• Food Habits are not necessarily static
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• Even though hunger is abated, humans often
continue to eat because they derive pleasure /
comfort from food
...

• But in unpleasant situations, humans may cease
eating even though they are still hungry and not
satiated
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Role of Culture
 Food Taboos
 Meal Patterns
 The Family
 Food Movements
 Media & Communication






II
...
Social Values of Food
IV
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Age and Gender
VI
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 Nutrient density: It is defined as “a measure of the
nutrients
provided in a food per kilocalorie of the food”
...

 A food is said to be nutrient dense, if it provides a large
amount of micronutrients, for a relatively small amount of
energy, as compared to other foods
...


• Empty-kilocalorie foods: Foods that provide
few/no nutrients for the number of kilocalories they
contain
...


• Which food is more nutrient dense?

OR

Classification of Foods

Foods can be
classified on the basis

Origin

Chemical
composition

Predominant
Function

Nutritive
Value

Classification of Foods
• 1
...
CHEMICAL COMPOSITION:
 Proteins
 Fats
 Carbohydrates
 Vitamins
 Minerals
 Water

3
...
E
...
Milk, Meat, Fish, Poultry, Eggs,
Pulses, Nuts, etc
...
E
...
Sugars, Fats & Oils,
Cereals, Roots & Tubers, etc
...

• E
...
Vegetables, Fruits, Milk, Egg, etc
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By Nutritive Value
 Based on nutritive value, there are nine basic food

groups Cereals & Millets
 Pulses & Legumes
 Vegetables
 Fruits
 Nuts & Oilseeds
 Animal Foods
 Fats & Oils
 Sugar & Jaggery
 Condiments & Spices
 (+ miscellaneous foods)

Body Composition

Chemical Composition of the
Human Body
•  MALES

 FEMALES

•  Water : 60-62%

 Water : 54-55%

•  Proteins : 17-20%

 Proteins : 15%

•  Fats : 14%

 Fats : 25%

•  Minerals : 6%

 Minerals : 5%

•  Carbohydrates: 1%

Carbohydrates:1%

•  Vitamins: negligible

Vitamins: negligible

Functions of Food
Function

Description

ENERGY

For activities such as
Breathing
Digesting & Absorbing Food
Walking, standing and any movement

GROWTH

Synthesis

MAINTENANCE &
REPAIR

To

REGULATION

Food is needed for regulation of body functions likecontrol of body temperature
Blood clotting
Fluid balance, etc

of new cells and cell materials
Food helps the body to grow taller and gain weight
maintain cells and stay healthy
Almost all cells in our body eventually die and must
be replaced by new cells
...
g
...
Meets strong
psychological needs
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Digestion: The process by which large ingested molecules
are mechanically and chemically (by digestive enzymes)
broken down to produce smaller molecules that can be
absorbed
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Assimilation: The absorbed food material is utilized to
nourish the body and perform its various functions
...


HUMAN
DIGESTIVE
TRACT

Metabolism
METABOLISM:
 Refers to the network of chemical processes
involved in maintaining life and includes all the
sequences of chemical reactions that occur in the
body
...
Energy for Basal Metabolism or Basal Metabolic
• Rate (50-65%):
• “Basal Metabolism” refers to the minimum energy required
by the body for vital functions when it is at rest and/or awake
...

• BMR for men/day= 1
...
9kcals x per kg body weight x
• per hour per day (24hrs)

2
...
clerks)
 LIGHT: Partly sitting / standing and partly moving
around, like up and about (eg
...
)
 MODERATE: Light activity plus at least one hour
of any physical exercise activity every alternate day
...

 HEAVY: Hard work most of the day
...
Manual
Labourers, Construction workers, masons, farmers,
etc
...
3
Light Activity (Men)
- 1
...
5
Moderate Activity (Men)
- 1
...
6
Heavy Activity (Men)
- 2
...
9
OR
For very light activity
- 20 - 40% of BMR
For light activity
- 55 – 65% of BMR
For moderate activity
- 70 - 75% of BMR
For heavy activity
- 80 – 100% of BMR

3
...


Ideal Body Weight (IBW) Estimation
MALES:
For the first 5 feet
=106pounds
 For every additional 1 inch
over 5 feet, keep adding 6
Pounds
 Example:
 IBW for a man of 5 feet 6
inches= 106lbs + (6x6lbs)
= 106lbs + 36lbs=142lbs
= 64
...
2)
 * 1kg = 2
...
2)
 * 1kg = 2
...
(use the following steps):


1
...
0kcal x body weight in kilograms x 24 hours
Women: 0
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Determine the level of Physical Activity Consumption Unit
and multiply it with the BMR Very Light Activity (men and women) - 1
...
6
 Light Activity (Women) - 1
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7
 Moderate Activity (Women) - 1
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1
 Heavy Activity (Women) - 1
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Now Calculate Energy Required for Thermic
Effect of Food –
 Find out 10% of the answer in step 2 ( i
...
BMR &
Physical Activity) and add it to the answer in step 2
...
, if BMR & Physical Activity =
• “x”, then calculate 10% of “x” and add it to “x” to get
total calories
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Gordon M Wardlaw
Understanding Nutrition
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Karen Eich Drummond
Normal and Therapeutic Nutrition
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JE Park and Park
•

•
•

http://www
...
com/html/a_history_of_nutrition
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healthaliciousness
...
php
http://www
...
com

• Class Activity Questions:
• Mr
...
3g of
carbohydrates, 1
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Calculate his total energy intake
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• Calculate energy requirement for a day for a
50kgs Moderately Active man

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