A.

Background of the problem

As we know, many Indonesian people experience several nutritional problems including
obesity, stunting, and poor nutrition. Some of these things are caused by a lack of
knowledge about the importance of nutrition for the body, not only because of a lack of
knowledge about nutrition but one of them is also because of social status. and life gaps
in urban and rural areas which are also risk factors for nutritional problems, decreased
physical activity, eating disorders, fast food consumption habits, and poor food diversity
which are factors that contribute to the three nutritional problems. By realizing the
problems that occur in Indonesia, this will be the first step and an important step towards
a healthier Indonesia. In the hadith of the prophet narrated by At-Tirmidhi which means
"nothing is more pleasing to Allah when a servant asks for it than health". This shows
how important health is, therefore we must be able to maintain health, one of which is by
maintaining food, namely by eating nutritious foods. Therefore, through this paper, I hope
that readers will better understand and understand the importance of nutrition for our
bodies and better understand how important it is to maintain health by regulating an
adequate diet according to health experts and the recommendations of the Prophet
Muhammad, so that problems regarding nutrition in Indonesia can be overcome by better.
A. Problem Formulation
1. What is Nutrition?
2. What are the substances contained in food?
3. How to manage nutrition and a balanced diet so that the body can avoid
various diseases?
4. What is the opinion or recommendation of the Prophet Muhammad regarding
food and drink that is good for the body?
B. Research objectives
1. To know the meaning of nutrition
2. To find out the various substances contained in food
3. To know how to manage nutrition and a balanced diet so that the body can
avoid various diseases
4. To know the opinion or advice of the Prophet Muhammad SAW about food
and drink that is good for the body
C. Research method
The writer uses a special method taken from literature review books and various
trusted internet sources.
D. Writing system
PAGE OF TITLE
PAGE OF MOTTO
PAGE OF DEDICATION
PAGE OF PERFACE
PAGE OF CONTENS
CHAPTER I : Introduction
A. Background
B. Problem Formulation
C. Research Objectives
D. Research Method
 E. Writing System
CHAPTER II: Nutrition
A. Understanding Nutrition
B. Substances contained in food
C. How to manage nutrition and a balanced diet so that our bodies can avoid
various diseases
D. Opinion or advice of the Prophet Muhammad SAW about food and drink
that is good for the body
Chapter III closing
A. Conclusion
B. Suggestion
C. Closing
BIBLIOGRAPHY
BAB II
A. Definition of nutrition
Understanding Nutrition Science Etymologically (language) the word "nutrition"
comes from the Arabic ghidza, which means food. Nutrition is the process of living
things using food that is consumed normally through the process of digestion
(absorption), absorption, transportation, storage, metabolism, and the elimination of
substances that are not used. Nutrition science (Nutrition Science) is the science that
studies everything about food in relation to optimal health. On the one hand, nutrition
is concerned with food and on the other hand, it is concerned with the human body.
Nutrients are chemical bonds that the body needs to perform its functions, namely to
produce energy, build and maintain tissues, and regulate life processes.
1. According to Gutrie, basic principles of nutrition are the science that studies
food, nutrients, digestive processes, metabolism, and absorption in the body,
functions and consequences of lack or excess of nutrients for the body
2. Sediaoetama stated that the definition of nutrition used in Indonesia is the
science that studies food related matters 1 Sunita Almatsier.
From this definition there are two important components, namely food and body
health. The complete definition of nutrition science is the study of substances from
food that are beneficial to health and the processes that occur in food since it is
consumed, digested, absorbed, until it is utilized by the body and its impact on human
growth, development and survival and the factors that influence it.
In nutrition, there are several terms used, including the following.
• Nutrients (nutrients) Elements or chemical bonds needed by the body to perform
functions, such as producing energy, building and maintaining body tissues, and
regulating life processes in the body.
• Essential nutrients are nutrients that cannot be synthesized by the body so they must
be obtained from food
• Nutritional status Health status generated by the balance between needs and
nutritional input. Nutritional status can be divided into poor, less, good, and more
nutritional status.
• Diet choices of foods that are commonly eaten by a person or a population.
B. Food and nutrients
1. Food
The food that is put into the body should be good and healthy food. The
requirements for good and healthy food are as follows.
• Food should be easy to digest. Most types of food must be cooked first to be
easily digested, such as meat and fish.
• Hygenic, food does not contain germs and additives that endanger the health
of the body.
• Food contains nutrients (nutrients) in sufficient quantities according to what
the body needs, such as containing carbohydrates, proteins, fats, vitamins,
mineral salts, and water.
• Foods that contain calories in sufficient quantities to meet the body's needs
• Rasulullah SAW gave us instructions regarding food and drink which
includes prevention of 'over dose', avoiding excessive food and other rules
that must be observed regarding food and drink.
2. Nutrients
1. Carbohydrates (carbohydrates) Carbohydrates are nutrients that serve as a
source of energy for the body. Most carbohydrates come from plants that carry
out photosynthesis. Carbohydrates in food are starch, sucrose, lactose, and
fructose.
a) Structure of carbohydrates
Carbohydrates are compounds consisting of carbon (C), hydrogen (H), and
oxygen (O). The general formula for carbohydrates is CnH2nOn.
Carbohydrates can be classified into three groups as follows.
 Monosaccharides, consisting of one sugar group, for example glucose,
fructose, and galactose.
 Disaccharides, consisting of sugar groups, for example sucrose,
lactose, and malktose.
Glucose + fructose = sucrose
Glucose + galactose = lactose
Glucose + glucose = maltose
 Polysaccharides, consisting of several sugar groups, for example
starch. There are 2 types of starch, namely amylose and amylopectin.
b) Types of carbohydrates
Carbohydrates are divided into 2, namely simple carbohydrates and
complex carbohydrates.
 Simple carbohydrates: carbohydrates that are easily digested and can
deliver glucose directly into the bloodstream. Examples: fruit (Including
dried fruit and unsweetened fruit juices), dairy products, certain
vegetables, certain grains.
 Complex carbohydrates: carbohydrates that take a long time to digest.
Examples: Whole grains such as brown rice, wild rice, oats, oats (not
shelled), oats, bulgur (which is made from cracked wheat), and farro
Foods such as whole grains such as quinoa (a grain) and oats (grass).
Starchy vegetables include potatoes, sweet potatoes, and corn. Non-
starchy vegetables — from asparagus to zucchini. Beans and legumes
such as lentils, kidney beans, and chickpeas
c) Sources of carbohydrates
 Glucose, made commercially from starch and can be found in some
fruits. Fructose, found in honey and fruit
 Sucrose, sugar that we usually use for daily needs. Lactose, a sugar
found in milk. Galactose does not occur naturally, but is produced
through the digestion of lactose.
 Maltose, found in germinating seeds, can be formed in the brewing
process. Starch is a stored carbohydrate produced by plants. Starch is
found in all types of grains (maize, rice, and wheat), potatoes, and
cassava.
 Glycogen, stored in the liver and muscles of animals.
 Cellulose, a component of plant cell walls and is known as fiber.
Cellulose is found in cereals (grains), vegetables, and fruits
d) Function of carbohydrates
 As a source of energy
 Fat metabolism regulator
 Save protein
  Helps excrete feces
 Weight control
 Prevention of various diseases
 Determinants of the glycemic index (an indicator to assess how quickly
carbohydrates or sugars in food are absorbed into the body)
e) Due to excess carbohydrates
There will be a convention of carbohydrates into fat, causing obesity.
f) Due to lack of carbohydrates
If there is a lack of carbohydrates in the diet, fat will be converted into
energy. Fat metabolism will produce ketones. If ketone production exceeds
the rate of removal, it will result in ketosis.
So, so that we don't have excess or lack of carbohydrates, we must adjust
our diet by imitating the four healthy five perfect system or balanced
nutrition, namely the size of staple foods 2/3 of 1/2 plate.