1. NUTRITION
© PDST Home Economics

2. Why do you eat food? To give a feeling of fullness The social aspect
To get goodness out of it
To prevent illnesses

3. What goodness do we get from food?
Strong bones and teeth
Energy
Growth
Prevents constipation
General good health
Nutrients in foods do these and more jobs in the body

4. PROTEIN
FAT
WATER
NUTRIENTS
MINERALS
CARBOHYDRATE
VITAMINS

5. Nutrients Macro Nutrients Micro Nutrients
Our bodies need these in large amounts
They are too big to be absorbed by the body so they must be broken down
Protein, fats and carbohydrates
Our bodies need these in small amounts
They are small enough to be absorbed by the body once eaten
Minerals and vitamins

6. QUESTION TIME Name the six nutrients
Do we need macro nutrients in small amounts or large amounts?
Do we need micro nutrients in small amounts or large amounts
Name the macro nutrients
Name the micro nutrients
Do macro / micronutrients need to be broken down before the body can use them?

7. PROTEIN

8. CLASSIFY
FUNCTIONS
SOURCES
PROTEIN
STRUCTURE

9. PROTEIN STRUCTURE Proteins are made up of amino acids
Amino acids are joined together with peptide links

10. CLASSIFICATION OF PROTEIN
HIGH BIOLOGICAL VALUE PROTEIN
LOW BIOLOGICAL
VALUE PROTEIN
Contains all essential amino acids
Essential amino acids are the amino acids the body needs but cannot make so must get them from food
Normally come from animal foods
Do not contain all essential amino acids
Normally come from vegetable foods

11. SOURCES OF PROTEIN High biological value Low biological value
Meat, Fish, Eggs Cheese
Peas, Beans, Nuts, Pasta

12. BIOLOGICAL FUNCTIONS OF PROTEIN
Growth
Repair of worn out or damaged cells
Production of hormones, enzymes and antibodies.
Gives us energy and heats our body

13. QUESTION TIME What are protein chains made up from?
Classify protein into its two groups
Name three animal protein foods
Name three vegetable protein foods
Name three biological functions of protein
What link joins the amino acids together along the protein chain
What are essential amino acids

14. LIPIDS / FATS

15. CLASSIFY
FUNCTIONS
SOURCES
LIPIDS
STRUCTURE

16. STRUCTURE OF FATS
Lipids / Fats are made up of 1 glycerol unit joined to 3 fatty acid units

17. CLASSIFICATION & SOURCES OF FATS
SATURATED FATS
UNSATURATED FATS
Milk, Cheese, Meat, Butter
Oil, Oily Fish, Nuts, Seeds

18. BIOLOGICAL FUNCTIONS OF FATS
Gives our bodies heat and energy
A layer of fat in the skin insulates our body keeping us warm
Delicate organs in the body like the heart and kidneys are protected by a layer of fat around them
We get fat soluble vitamins A,D,E,K from fats

19. HOW TO REDUCE FAT INTAKE
Grill, bake, boil or microwave instead of frying
Cut visible fats of meat
Use low fat foods
Cut down on fatty foods like chocolate, crisps, chips etc..

20. QUESTION TIME Describe the structure of fats
Classify fats into two groups
Name three sources of fats under each classification
List 5 biological functions of fats
Suggest 4 ways to reduce dietary intake of fats

21. CARBOHYDRATE

22. CLASSIFY
FUNCTIONS
SOURCES
CARBOHYDRATE
STRUCTURE

23. CARBOHYDRATES
Carbohydrates are made up of two or more simple sugars joined together. Glucose is a simple sugar unit

24. CLASSIFICATION & SOURCES OF CARBOHYDRATES
SUGAR
STARCH
FIBRE
Honey, Fruit, Ice cream
Potatoes, Pasta, Rice, bread
Brown Bread, Whole meal pasta / rice, nuts seeds, fruit and vegetable skins

25. BIOLOGICAL FUNCTIONS OF CARBOHYDRATES
Provides heat and energy
Fibre rich foods fill you up
Fibre helps prevent constipation and other bowel problems

26. HOW TO INCREASE FIBRE INTAKE
Eat more whole meal cereals like brown bread, brown pasta, brown rice instead of white
Eat high fibre breakfast cereals
Eat more fruit and vegetables
Eat more nuts and seeds

27. HOW TO REDUCE SUGAR INTAKE
Eat non-sugary breakfast cereals
Choose reduced sugar jams and jellies
Use sweeteners in tea / coffee instead of sugar
If eating canned fruit make sure it’s in its own juice not in syrup

28. QUESTION TIME
Carbohydrates are made up of simple sugar units called ________?
Classify carbohydrates into three groups
Give two sources of each type of CHO.
List 3 functions of carbohydrates
Suggest some ways to increase intake of dietary fibre
Suggest ways to reduce sugar intake

29. VITAMINS

30. CLASSIFICATION OF VITAMINS
WATER SOLUBLE
FAT SOLUBLE

31. VITAMIN
FUNCTIONS: Needed for healthy nervous system, growth and it is needed to release energy from food.
SOURCES: Meat, Fish, Cheese, Eggs
DEFICIENCY DISEASE:
Beri-beri & pellagra

32. Beri-beri & pellagra Symptoms of dry beriberi include:
Difficulty walking
Loss of feeling (sensation) in hands and feet
Loss of muscle function or paralysis of the lower legs
Mental confusion/speech difficulties
Pain
Strange eye movements (nystagmus)
Tingling
Vomiting
Symptoms of wet beriberi include:
Awakening at night short of breath
Increased heart rate
Shortness of breath with activity
Swelling of the lower legs
Pellagra: tongue and skin become sore, as the condition progresses the symptoms get worse, diarrhea, dermatitis, depression, dementia and death.

33. VITAMIN
FUNCTIONS:
Needed for good general health, for healthy skin and gums.
Needed to help absorb iron
It helps make connective tissue, which can help the healing of wounds.
As the name implies, connective tissue serves a "connecting" function. It supports and binds other tissues loose connective tissue. It holds organs in place
Specialized Connective Tissues
Adipose Adipose tissue is a form of loose connective tissue that stores fat. Cartilage Cartilage is a form of fibrous connective tissue that is composed of closely packed collagenous fibers in a rubbery gelatinous substance called chondrin. The skeletons of sharks and human embryos are composed of cartilage. Cartilage also provides flexible support for certain structures in adult humans including the nose, trachea and ears. Bone Bone is a type of mineralized connective tissue that contains collagen and calcium phosphate, a mineral crystal. Calcium phosphate gives bone its firmness.

34. VITAMIN SOURCES: Fresh fruit and vegetables
DEFICIENCY DISEASE: Scurvy, Anaemia, delayed healing of wounds

35. SCURVY
Scurvy was a disease commonly found among sailors who ate mainly meat and crackers, the sailors rarely had fresh fruit and vegetables

36. PREVENTING LOSS OF VITAMIN
Vitamin C is destroyed very easily, to keep as much vitamin C in food as possible, do the following:
Buy fresh fruit and vegetables not wilted
Use / cook fruit and vegetables when fresh don’t buy them a week before use
Eat vegetables soon after they are cooked they loose vitamin C if they are kept warm for a long time
Don’t use bread soda to brighten the colour of the vegetable as it destroys vitamin c.

37. VITAMIN
FUNCTIONS: Works with calcium to make strong bones and teeth SOURCES: Sunshine, oily fish, eggs, cheese, cod liver oil DEFICIENCY DISEASE: Rickets, Osteoporosis, tooth decay

38. RICKETS
Vitamin D works with calcium to make strong bones and teeth. Child with rickets will have soft, badly formed bones and teeth that are prone to tooth decay

39. OSTEOPOROSIS
Commonly known as “brittle bone disease” bones are fragile and break easily

40. VITAMIN
FUNCTIONS: Growth, Healthy Eyes, Healthy Skin, Healthy lining tissue in the nose and throat etc..

41. VITAMIN SOURCES: Fish liver oil, oily fish, Eggs, Milk, Carrots
DEFICIENCY DISEASES
Slowed growth.
Lining of nose and throat
become dry and irritated.
Night Blindness.

42. VITAMIN FUNCTIONS: Helps the blood to clot
Sources: Cod liver oil, cabbage, spinach, cauliflower
Deficiency Disease:
Blood clots slowly or in severe deficiencies not at all

43. VITAMIN
Functions: Acts as an antioxidant which are thought to reduce to appearance of aging and the incidence of cancer and coronary heart disease
Sources: Eggs, Nuts, Cereals, Sunflower seeds
Deficiency Disease: Rare

44. QUESTION TIME Classify vitamins into two groups
List two functions of Vitamin B
List two sources of Vitamin B
List two deficiencies caused by lack of Vitamin B
List two functions of vitamin C
List two sources of vitamin C
List two deficiencies caused by a diet lacking in vitamin C
Name three ways to reduce the loss of Vitamin C in food

45. QUESTION TIME
Name one function of each of the following vitamins A, D, E, K
Name two sources of vitamins A,D, E , K
From which of the following nutrients is it rare to get a deficiency disease from A, D, E or K
Name two deficiencies of a diet lacking in vitamin D
Name two deficiencies of a diet lacking in Vitamin A
Name one deficiency disease for vitamin K

46. MINERALS

47. PHOSPHOROUS
SODIUM
CALCIUM
MINERALS
FLOURINE
IRON
IODINE

48. IRON
FUNCTION: Needed to make haemoglobin. Haemoglobin is found in red blood cells and is needed to bring oxygen around the body to give us energy.
When the body does not get enough iron it gets tired weak and run down this eventually leads to a
DEFICIENCY DISEASE: called anaemia

49. SOURCES OF IRON Good sources Sources that need Vitamin C
Red Meat and offal
Whole meal Bread, green vegetables, cereals, eggs, oily fish

50. IRON DEFICIENCY
DEFICIENCY DISEASE: Iron deficiency anaemia: A substance called haemoglobin is found in our red blood cells, this substance is needed to carry oxygen to all the cells in the body to give us energy. Iron is needed to make haemoglobin. If you do not eat enough iron you eventually get anaemia this results in the sufferer becoming pale, tired, weak and dizzy.

51. CALCIUM FUNCTION: To build strong bones and teeth
Sources: Milk, Cheese, yoghurt, tinned fish
Deficiency Disease:
Rickets, Osteoporosis, Tooth decay

52. FLOURINE FUNCTION: Healthy Teeth
Sources: Drinking Water, Toothpaste and Fish
Deficiency: Tooth Decay

53. IODINE FUNCTION : Needed for healthy thyroid gland
Sources: Seaweed, Cereals, Milk, Sea fish
Deficiency: Goitre
A goitre or goiter (Latin gutteria, struma), also called a bronchocele, is a swelling in the thyroid gland,[1] which can lead to a swelling of the neck or larynx (voice box). Goitre usually occurs when the thyroid gland is not functioning properly

54. PHOSPHORUS FUNCTION: Works with calcium for strong bones and teeth
SOURCES: Milk, fish, cheese, eggs
DEFICIENCY: Rare

55. SODIUM FUNCTION: Controls water balance in the body
SOURCES: Table salt, bacon, cheese, crisps, tuc biscuits
DEFICIENCY:
Muscular cramps