Unit 1:: Choosing The Right Food To Make One'S Body Strong and Healthy

UNIT 1:
CHOOSING THE RIGHT FOOD TO

MAKE ONE’S BODY STRONG AND
HEALTHY
MAJOR NUTRIENTS
 Carbohydrates
 Proteins
 Fats
 Vitamins
 Water
 Minerals
Carbohydrates – a macronutrients that gives
energy to our body.
Proteins – makes your bones and muscles grow.
Fats – healthy unsaturated fats
unhealthy saturated fats
Unhealthy saturated fats
Healthy unsaturated fats
Vitamins – helps regulate chemical
reactions in the body.
fat-soluble vitamins water-soluble vitamins
 Vitamin A  Vitamin C
 Vitamin D  Vitamin B
 Vitamin E
 Vitamin K
Vitamin E
Vitamin A
Vitamin D
Water– helps control your body temperature, carries
nutrients and waste products from your cells.
Drink 8-10 glasses of water daily

Minerals– helps regulate body functions and allow
your tissues to grow.
FOOD LABELS
and
FOOD SAFETY
Nutrition Facts
a label required most

packaged food in many
countries, showing what
nutrients and other
ingredients are in the
food.
Nutrition Facts
 The Food Servings

 The Calories
 The Nutrients
 The Percent Daily Value (%DV)
1. The Food Servings
 You can find the serving size and the number of servings in the
package.
 Serving sizes are standardized to make it easier to compare
similar foods; they are provided in familiar units, such as cups
or pieces followed my metric amount.
 The size of the serving on the food package influences the
number of calories and the entire nutrient.
1. The Food Servings
2. The Calories (and Calories from Fat
 Calories provide a measure of how much energy you get from a

serving of a particular food.
 The calorie section of the label can help you manage your
weight, whether you gain or lose, or maintain it.
 Always remember that the number of servings you consume
determines the number of calories you actually eat.
2. The Calories (and Calories from Fat
3. The Nutrients: How much?
 Health experts suggest to limit cholesterol , sodium, and

saturated fat intake so as to lessen the risk of certain chronic
diseases, some cancers, or high blood pressure.
3. The Nutrients: How much?
4. The Percent Daily Value (%
DV)
 It is based on the 2000-calorie daily diet.
 You can use the % DV as a frame of reference whether or
not you consume more or less than 2000 calories.
 The % DV helps you determine if a serving of food is high or
low in a nutrient.
4. The Percent Daily Value (%
DV)
PRINCIPLES
Some of the recommended food safety practices:
1. Keep clean.
2. Wash hands
properly
before
preparing and
eating food.
3. Separate raw from 4. Cook food thoroughly,

cooked foods. meats particularly chicken,
pork, beef and more.
5. Keep food at safe 6. Use clean and safe water

temperature. in washing foods and
cooking or eating utensils.
FOOD SANITATION is more than just
cleanliness. It includes all practices involved in
protecting food from risk of contamination, harmful
bacteria, poisons, and foreign bodies; preventing any
bacteria from multiplying to an extent which would
result in an illness of consumers; and destroying any
harmful bacteria in the food by thorough cooking or
processing.
FOODBORNE DISEASES
• Food poisoning
• One of the very common, costly yet preventable
public health problems.
• This is caused by consuming contaminated foods
and beverages.
FOODBORNE DISEASES
 Diarrhea
 Typhoid Fever
 Dysentery
 Cholera
 Amoebiasis
 Food Poisoning
 Hepatitis A
 DIARRHE
A
 Caused by a virus
that infects the gut.
 Intestinal flu or
stomach flu
 TYPHOID
FEVER
 Acquired by drinking or
eating the bacteria in the
contaminated food or
water and this is
associated with fever.
 DYSENTER
Y
 An intestinal
inflammation that can
lead to severe diarrhea
with blood or mucus in
the feces.
 CHOLER
A
 An infectious disease that
can cause severe watery
diarrhea, which can lead
to dehydration and even
death if untreated.
 AMOEBIAS
IS
 Cause of diarrhea which
may contain blood.
 Parasitic infection of the
intestine
 FOOD
POISONING
 One of the common
diseases yet distressing
and sometimes, a life-
threatening problem of
everybody throughout
the world.
 HEPATITIS
A liver disease that can
 Viral
cause mild to severe
illness.
 It is transmitted through
ingestion of contaminated
food and water through
direct contact with an
infectious person.

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UNIT 1:

CHOOSING THE RIGHT FOOD TO

Drink 8-10 glasses of water daily

a label required most

 The Food Servings

 Calories provide a measure of how much energy you get from a

 Health experts suggest to limit cholesterol , sodium, and

3. Separate raw from 4. Cook food thoroughly,

5. Keep food at safe 6. Use clean and safe water

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