BIOLOGY

Topic- Nutrition

Teacher- Mrs. Alexander- Noreiga

 OBJECTIVES

1. Discuss the functions of Micro-nutrients, Macro-

nutrients, Vitamins, Minerals, Water and Dietary bre.

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Nutrients
 Nutrition
Nutrition is the process by which living organisms obtain or make
food. (Heterotrophic nutrition)

Humans need a variety of nutrients to provide them with energy, to

enable them to grow and develop, and to keep them healthy.
Macronutrients- these are required
These nutrients include: in large quantities

• Carbohydrates- Macronutrient

• Proteins - Macronutrient

• Lipids - Macronutrient
Micronutrients- These are required in
small quantities
• Vitamins - Micronutrient

• Minerals - Micronutrient
 Nutrition
The food that an animals eats is called its diet. A human diet must
consist of following:

• Carbohydrates

• Proteins

• Lipids

• Vitamins

• Minerals

• Water

• Dietary bre (roughage)

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Carbohydrates, Proteins and Lipids
Carbohydrates-

• Include reducing sugars, non-reducing sugars and starch.

• These molecules are composed of carbon, hydrogen and oxygen atoms

• Carbohydrates are classi ed into three groups, monosaccharides,

disaccharides and polysaccharides

• Monosaccharides are the simplest carbohydrate molecule-

C6H12O6- Reducing Sugar - Glucose

• Disaccharides- formed by joining 2 monosaccharides-

C12H22O11- All reducing sugars (except sucrose- non-
reducing sugar)

• Polysaccharides- formed by joining many monosaccharides

into a straight of branded chain. E.g. starch, cellulose and
glycogen
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Carbohydrates, Proteins and Lipids
Proteins-

• Proteins are molecules composed carbons, hydrogen, nitrogen and

sometimes sulphur and phosphorus.

• These atoms form a small molecules - amino acids

• There are 20 di erent amino acids. Amino acids join together to form a
short chain are called peptides and a long chain molecules are called
proteins. (Polypeptides)

Protein have the following properties:

• They can be denatured- chemical structured changed by heat

or other chemicals

• Some are globular and soluble in water e.g. Haemoglobin,

others are brous and insoluble. E.g collagen
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 Carbohydrates, Proteins and Lipids
Lipids-

• Lipids are fats and oils

• They are composed of carbon, hydrogen

and oxygen atoms ( C57H110O6)

• Each lipid molecule is made up of four

smaller molecules joined together

• Three fatty acids and one glycerol

molecule

Lipids feel greasy, are insoluble in water

and leave a grease spot on paper
 Functions of Carbohydrates, Proteins
and Lipids
Class Sources Functions

Sugars- fruits, cakes, • To provide energy- released during respiration

Carbohydrates sweets, jams
Starch-rice, potatoes, • For storage- glycogen granules are stored in
many cells
bread, pasta

To make-
• New cells for growth and repair
Fish,, lean meat, milk, • Enzymes
Proteins cheese, eggs, peas, • Hormones
beams, nuts • Antibodies
• To provide energy- used only when stored
carbs and lipids have been used up

• To provide energy
Butter, vegetable oils,
• For storage- fat is stored under the skin

Lipids margarine, nuts, fatty

• For insulation- fat under the skin acts as an
insulator
meats
• To make cell membranes
Recognising Carbohydrates, Proteins and Lipids
FOOD TEST
These test are performed in the laboratory to identify carbohydrates,
proteins and lipids.
 Recognising Carbohydrates, Proteins and Lipids
FOOD TEST
Experiment - Food Test

Test for Carbohydrates

Positive- Brick Red Precipitate

Test for Starch

Positive- Blue- Black Colour change

Test for Proteins

Positive- Purple Colour

Test for Lipids

Video Positive- Cloudy emulsion
Food Test
 Vitamins and Minerals
Vitamins are organic compounds and Minerals
are inorganic substances. They are required in
small amounts but are essential for healthy
growth and development.

Vitamins required includes:

• Vitamins A, D, E and K (fat soluble)

• Group B vitamins and Vitamin C (water soluble)

Minerals required includes:

• Calcium, iron, phosphorous, iodine, sodium,

potassium and uorine.
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 Vitamins and Minerals
Some important vitamins and minerals required by the human body.
Vitamin/Mineral Sources Functions
Liver, cod liver oil, yellow and orange • Helps to keep skin, cornea and
vegetables and fruits. e.g. carrots, mucous membranes healthy
Vitamin A
pumpkin. Green leafy vegetable. e.g • Helps vision in dim light
spinach • Strengthens the immune system
Whole grains cereals and bread, • Aids in respiration to produce energy
Vitamin B1 brown rice, peas, beans, nuts, lean • Important for the proper functioning of
pork the nervous system
West Indian cherries, citrus fruits, • Keep tissues healthy, especially the
raw green vegetables skin and connective tissues.
Vitamin C
• Strengthens the immune system
• Help the body absorb iron
Oily sh, eggs, cod liver oil. Made in • Promotes the absorption of calcium
the body by the action of sunlight on and phosphorus in the ileum.
Vitamin D the sunlight • Helps build and maintain strong bones
and teeth
• Strengthens the immune system
Dairy products. e.g milk, cheese and • To build and maintain healthy bones
Calcium (Ca) yogurs, green vegetables. e.g. and teeth
broccoli • Helps blood to clot at cuts
Red meat, liver, eggs, beans, nuts • To make haemoglobin, in the red
dark green leafy vegetables pigment in red blood cells which
Iron (Fe)
transports oxygen around the body for
use in respiration
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 Vitamins and Minerals De ciency diseases
A shortage or lack of any of the essential vitamins or minerals in the diet can lead to
health problems and certain de ciency diseases
Disease Cause Symptoms Treatment
Night De ciency of vitamin • Poor vision in dim light • Increase the intake of foods rich in
Blindness A • Vision adapts slowly between vitamin A
bright and dim conditions • Take vitamin A supplements

De ciency of vitamin • Soft, weak painful deformed bones, • Increase the intake of foods rich in
D and/or calcium especially limb bones vitamin D and calcium.
Rickets
• Bow legs • Take vitamin D and calcium
supplements.
Increase exposure to sunlight
De ciency of iron • A reduced number of red blood • Increase the intake of foods rich in
cells in the blood iron.
Anaemia
• Pale complexion • Take iron supplements
• Tiredness • Increase the intake of foods rich in
• Lack of energy vitamin C

Scurvy Research

Beri Beri

Goitre
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 Water and Dietary Fibre
The Importance of Water in Human Body

• Water is essential in the diet since the human body is about 65-70% water

• Water acts as a solvent to dissolve chemicals in cells so that they can react.

• Water acts as a solvent to dissolve substances so they can be transported around

the body. e.g. products of digestion are dissolved in blood plasma

• Water acts as a solvent to dissolve waste products substances so that they can be
excerpted from the body. E.g. urine

• Water acts as a reactant. E.g hydrolysis which occurs during digestion in food

• Water acts as a coolant, removing heat from the body when it evaporates from
sweat.

Dietary Fibre (roughage)

Dietary bre is food that cannot be digested

Dietary bre adds bulk to the food which stimulates peristalsis, so that food is kept
moving through the digestive system.

This helps prevent constipation and reduces the risk of bowel cancer.
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 A Balanced Diet
• A balanced diet consist of a variety of foods selected from the six food group,
that contains the proper amounts of nutrients that suits the needs of an
individual.

• Humans should consume a balanced diet each day. This consist of

carbohydrates, proteins, lipids, vitamins, minerals, water and dietary bre in
the correct proportions.

• The six food groups are: Staples, Legumes, Food from animals, Fruits,
Vegetables and Fats and oils.

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Recommended Healthy Plate
 Food Pyramid
Food Group Nutrients
Fats and Oils Lipids (fats)

Foods From animals Proteins, Lipids (Fats)

Vegetables
Vitamins, Minerals
Fruits

Carbohydrates,
Staples
Fibre
 Energy Requirements
The amount of energy required daily from the diet depends on the
person’s age, occupation and gender(sex).

This energy is needed to supply the body with enough energy for daily
activities and the correct materials for growth and development, and to
keep the body in a healthy state.

Daily requirements:

• Increase as age increases up to adulthood

• Increases as activity increases. E.g manual labourers or gym goer

will require more energy than an o ce worker

• Are higher in males than in females of the same age and occupation

• Increase in a female when she is pregnant or breastfeeding

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 Persons requiring speci c dietary needs
Person Dietary Requirement Foods obtained from Reason
Baby requires these nutrients
Meats, Eggs, Milk, Liver,
Pregnant/Breastfeeding Protein, Calcium, Iron and for growth and development.
Dark green leafy vegetables,
Woman Folic acid If not available the mother
beetroot
will become de cient.

Gym Goer/Manual Carbohydrates for energy.

Protein and Carbohydrates Meats, eggs, rice, potatoes Protein to repair torn
Labourer
muscles
Reduced intake of Individual is not able to
Diabetic carbohydrates and sugary - control blood glucose on
foods their own
Reduced intake of salty Salty foods increases blood
Hypertensive -
foods pressure

Mashed, pureed or blended Potatoes, vegetables, They do not/or may not have
Baby/Old person
foods chicken teeth to chew solid foods

Sedimentary lifestyle. Does

Balanced diet, reduced not burn plenty
O ce worker -
carbohydrate intake carbohydrates. Excess will
be stored as fat

Vegetarian/Vegan
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 Lifestyle Diseases caused by poor diet
Additional Reading
Diabetes

Diabetes is a group of metabolic diseases in which a person has high blood sugar, either because
the pancreas does not produce enough insulin, or the body cells do not respond to the insulin that is
produced. Management of diabetes concentrates on keeping blood sugar levels as close to normal
as possible, which can usually be accomplished with diet, exercise and appropriate medication.
Obesity, high blood pressure and lack of regular exercise accelerate the harmful e ects of diabetes.

Heart diseases and cardiovascular disease

Some diseases of the heart and cardiovascular system develop slowly after years of living on a diet
of fatty foods and not much exercise. Atherosclerosis is a disease of blood vessels. It is a
thickening of the inner layers of artery walls, eventually the artery may become blocked. If the
a ected artery is the coronary artery, the heart muscle is not supplied with food and oxygen and
that part of the heart dies. This could result in a heart attack (coronary heart disease). A similar
blockage in a blood vessel in the brain results in a stroke. The rough surface of the thickened wall
could also encourage formation of a blood clot which may block blood vessels.

Hypertension
Hypertension (high blood pressure) can be controlled by eating a balanced diet that is low in
saturated fat, cholesterol and salt, and high in dietary bre, potassium, calcium and magnesium.
The diet should contain plenty of fresh fruits, vegetables and whole grains together with low-fat
dairy products, sh and lean meat. Persons su ering from hypertension should also stop smoking,
reduce obesity and reduce alcohol consumption.
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 Vegetarianism
Vegetarianism is the practice of not eating the esh of any animal, e.g. meat, sh,
poultry. Strict vegetarians do not consume any foods of animal origin, e.g. milk,
eggs, cheese. A vegetarian diet needs to be more carefully planned than a non-
vegetarian diet to ensure it is balanced. Once planned properly, a vegetarian diet has
advantages:

• The diet is low in saturated fats and cholesterol, therefore, vegetarians are less
prone to obesity, heart disease, hypertension, diabetes and gall stones.

• The diet is high in dietary bre, therefore, vegetarians are less likely to su er from
constipation, colon cancer and certain other types of cancer.

RESEARCH
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 Eating Disorders
Name De nition
Malnutrition occurs when a person’s diet does not contain the right
Malnutrition amounts of nutrients. Undernutriention- a diet that is lacking.
Overnutrition- in excess.
Anorexia is a serious mental health condition where a person keeps
Anorexia his or her body weight as low as possible by eating very little,
vomiting, using laxatives and exercising excessively. This can
eventually lead to death.
Bulimia is an eating disorder and mental health condition where a
person tries to control his or her weight by repeating a cycle of
Bulimia binge eating followed by purging. The person eat large quantities of
food very quickly and then induces vomiting or takes laxatives to
get rid of the food.
Obesity is characterised by an excessive accumulation and storage
of fat in the body. It is caused by excessive consumption of sugars
Obesity
and fats and a lack of exercise. Risk- hypertension, heart disease,
diabetes and some cancers

Protein-energy malnutrition (PEM) refers to a group of related

Protein Energy
disorders, including kwashiorkor and marasmus, which is caused
Malnutrition (PEM)
by an inadequate protein or energy intake.
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 Protein-energy malnutrition (PEM)
Additional Reading

Kwashiorkor- is caused by a severe

shortage in the diet. Its symptoms
include loss of muscle mass, failure to
grow, oedema(swelling) of the
abdomen and legs, changes in skin
and hair pigmentation, and fat
accumulation in the liver.

Marasmus- is caused by a severe

shortage of protein and energy rich
foods such as carbohydrates in the
diet. Its symptoms include low body
weight, thin face with sunken eyes,
ribs and shoulders clearly visible
through the skin, thin arms and legs
with very littles muscle and fat, dry
skin and brittle hair.
 Body Mass Index (BMI)
Body mass index can be used as an indicator of body fat. It
compares the mass of a person, determined by weighing
the person, to his or her height using the following formula:

Activity - Calculate your body mass

 Body Mass Index (BMI)
Calculation Example

Body mass (kg)- 63kg

Height (m) - 154 cm ( convert to metres) 1.54m
Body mass index= 63/(1.54 x1.54)

= 63/2.37 = 26.5 kg per m2

How use the chart

1. Locate the person’s height.

2. Search the row to nd the value you calculated.

3. When you locate the value, the colour code will then indicate if the person
is underweight, healthy, overweight, obese or extremely obese.
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BMI CHART
 Practice Questions
1. Its is essential that humans consume a balanced diet daily. What is a
balanced diet and why is it needed?

2. Why is it important for a person’s daily diet to contain su cient protein?

3. Construct a table to give ONE source, the function and e ects of the
de ciency of the following micronutrients: Vitamin C, Vitamin D, iron and
iodine.

4. What is the importance of roughage in the daily diet?

5. What factor’s a ect a person daily energy requirements?

6. Suggest THREE causes of malnutrition

7. What dietary advice would you give to a person su ering from:

1. Diabetes 2. Hypertension 3. De ciency disease

8. Suggest TWO bene ts of a vegetarian diet.

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 THE END

Please attempt the review questions and past papers questions for this topic

Mrs. Alexander-Noreiga

[email protected]