1

Chapter No1

 FOOD AND DIGESTION:

2
 FOOD AND DIGESTION
Learning Outcomes:
 Food is the source of energy to maintain body
activities such as growth ,repair and movement.
 Components of food protein , carbohydrates ,
fats ,vitamins , minerals, fibers and water.
 Chemical tests to identify components of food
protein, carbohydrates and fats.
 Balance diet.
 Digestion and types of digestion.
3  Digestive system of human.
 Nutrients in food

Why you feel hunger?

 Feeling hungry is a sign

that our body need food.
 Our bodies depends upon
food to give us energy to
move around and carry out
important life processes.

4
 Nutrients

 The food you eat is a source of

nutrients. Nutrients are defined as
the substances found in food that keep your
body functioning.
 Your body needs nutrients to…
 Fuel your energy.
 Help you grow.
 Repair itself.
 Maintain basic bodily functions.
5  Health and resisting diseases.
 The 7 Essential Nutrients

 Carbohydrates
 Fat
 Protein
 Fibers
 Vitamins
 Minerals
 Water
6
 The 7 Essential Nutrients

7
 Carbohydrates
Carbohydrates are the body’s main source of
energy and provide the body’s need for dietary
fiber.
They contain carbon, hydrogen and oxygen

Two types of Carbohydrates:

 Starches or Complex Carbohydrates
 Simple Carbohydrates

8
 Carbohydrates

Two types of Carbohydrates:

Simple Carbohydrates:
Simple sugars
Glucose

Fructose

Complex sugars
Lactose from milk sugar
Sucrose from cane sugar
9
 Carbohydrates

Two types of Carbohydrates:

Complex Carbohydrates:
 Cellulose
 Starch
Starch:
Plants store their extra food in the form
of starch in their leaves, stems, roots,
fruits and seeds.

10
 Starch

 Dietary Sources:
 Rice
 Potatoes
 Bread
 Cereals
 Noodles
 Yam
 Cassava
 Beans
 grains

11
 Starch

Iodine test for starch:

12
 Simple Carbohydrates

 Food Sources:
 Fruits, juices, milk, and yogurt.
 Candy, soda, cakes,chocolates and jelly.
• These simple carbohydrates have a bad reputation
because they are high in calories and low in
nutritional value.
• Excess carbohydrates in the body are converted by
the body to fats and stored.

13
 Testing for Glucose

Benedict’s Test:

14
 Home work

 What are nutrients?

 Name the types of nutrients.
 What are cellulose and starch?
 Write down the dietary sources of
carbohydrates.
 Why excess carbohydrates are not
good for your health?
15
 Fats: The most concentrated form of food energy (calories).

 They are composed of carbon,

hydrogen and oxygen.
 The concentration of oxygen is less as
compared to carbohydrates.
 Fats provide double amount of energy
as the same amount of carbohydrates.
 Extra energy store in the form of fats
when body required energy fats
16 breakdown and keep us warm.
 Fats:

 Function in the Body:

 Provide substances needed for growth
and healthy skin.
 Enhance the taste and texture of food.
 Required to carry “fat-soluble”
vitamins throughout the body.
 Provide energy.
 Store extra energy.
17
 Types of fats:

There are two types of fats;

Animal fats:
Fats obtain from animal source called
animal fat.
It is solid at room temperature.
It contain cholesterol.
E.g. Butter, lard, meat, cheese and
18 milk.
 Dietary source of Animal fats:

19
 Plant fats:

 Fats obtained from plants called plant

fats.
 They are also called oil.
 They are liquid at room temperature.
 Cholesterol is absent in them.
 They are good for health.

20
 Dietary source of Plant fats:

21
 Fish fats:

Salmon Fish

Mackerel Fish

22
 Testing of Fats:

23
 Proteins

 Food Sources:
 Meat, fish, eggs, poultry, dairy products,
legumes, nuts and seeds. (Breads, cereals and
vegetables also contain small amounts of protein.)
 Function in the Body:
 Provides energy.
 Help to build, maintain, and repair body tissues.
 Main component of enzymes and hormones.
 Building block of body (Muscles, skin, hairs, nails,
cartilage and tendons are proteins)

24
 Proteins:

 Protein consists of carbon, hydrogen,

oxygen and nitrogen.
Amino acid:
 Proteins are made up of chemical
compounds called amino acids. There
are 20 amino acids.
 Amino acids are the building block of
protein.
25
 Proteins:
Kwashiorkor:
Deficiency of protein result in a disease called kwashiorkor.

26
 Water

 Did you know?

 1/2 to 3/4 of the human body consists of water!
 Functions in the Body:
 Water carries nutrients to your cells and carries waste
from your body.
 Regulates body temperature.
 Dissolves vitamins, minerals, amino acids and other
nutrients.
 Lubricates joints.
It is recommended that teens drink 6-8 glasses (8 fl.oz each) of water each day.
This is in addition to around 4 cups of water you get from food each day.
27 ©2002 Learning Zone Express
 Starches or
Complex Carbohydrates

 Food Sources:
 Whole grain breads and cereals,
pasta, vegetables, rice, tortilla
and legumes.
 Function in the Body:
 An excellent source of fuel (energy)
for the body.
 Rich in vitamins, minerals and fiber.

28 ©2002 Learning Zone Express

 Balance is Key
For years, people held to the idea that there are “bad”
nutrients and “good” nutrients when, in fact, all nutrients play a
certain role in the body. Even those nutrients once considered
“bad” such as fats and carbohydrates perform vital functions in
the body and if one consumes too many “good” nutrients such as
vitamins or minerals there can be harmful results, as well.

These three are the framework of the Food Guide Pyramid:

 Balance - Eat foods from all groups of the Food Guide Pyramid.
 Variety - Eat different foods from each food group.
 Moderation - Eat more foods from the bottom of the pyramid, and
fewer and smaller portions of foods from the top of the pyramid.

29 ©2002 Learning Zone Express

 Fiber

 Fiber is the plant material that doesn’t

break down when you digest food. Many,
but not all, complex carbohydrates contain fiber.
 Food Sources:
 Oatmeal, fruits, vegetables, whole grains and legumes.
 Function in the Body:
 Aids in digestion.
 May reduce the risk of developing some diseases like
heart disease, diabetes and obesity, and certain types
of cancer.
 Helps promote regularity.
30 ©2002 Learning Zone Express
 Fat
- The most concentrated form of food energy (calories).

 Food Sources:
 Butter, vegetable oils, salad dressings, nuts and
seeds, dairy products made with whole milk
or cream, and meats.
 Function in the Body:
 Provide substances needed for growth and healthy skin.
 Enhance the taste and texture of food.
 Required to carry “fat-soluble”
vitamins throughout the body.
 Provide energy.

31 ©2002 Learning Zone Express

 Vitamins

 Food Sources:
 Fruits, vegetables, milk, whole-grain breads,
cereals and legumes.
 Unlike carbohydrates, fats, and proteins,
vitamins DO NOT provide energy (calories).
 Function in the Body:
 Help regulate the many chemical processes in the body.
 There are 13 different vitamins known to be required
each day for good health.
 Vitamins are separated into two types: Fat Soluble &
Water Soluble Vitamins.
32 ©2002 Learning Zone Express
 Fat/Water Soluble Vitamins

 Fat Soluble Vitamins

 Vitamins A, D, E, K
 Require fat for the stomach to allow them to be carried
into the blood stream for use (absorption).
 Can be stored in the body for later use.
 Water Soluble Vitamins
 Vitamins C and B-complex
 Require water for absorption.
 Easily absorbed and passed through the body as
waste.
33 ©2002 Learning Zone Express
 Vitamin A

 Food Sources:
 Dark green, leafy vegetables, deep yellow
and orange fruits and vegetables, liver, milk,
cheese, and eggs.
 Function in the Body:
 Helps keep skin and hair healthy.
 Aids in night vision.
 Plays a role in developing
strong bones and teeth.

34 ©2002 Learning Zone Express

 Vitamin D

 Food Sources:
 Vitamin D fortified milk, egg yolk, salmon,
and liver.
 Nonfood Source: the sun.
 Function in the Body:
 Helps the body use calcium and phosphorus.
 Plays a role in building strong bones
and teeth.

35 ©2002 Learning Zone Express

 Vitamin E

 Food Sources:
 Whole-grain breads and cereals; dark green,
leafy vegetables; dry beans and peas; nuts
and seeds; vegetable oils; margarine; liver.
 Function in the Body:
 Helps form red blood cells, muscles, and
other tissues.

36 ©2002 Learning Zone Express

 Vitamin K

 Food Sources:
 Dark green and leafy vegetables (such as
spinach, lettuce, kale, collard greens), and
cabbage.
 Function in the Body:
 Helps blood to clot.

37 ©2002 Learning Zone Express

 Vitamin B-complex

 Food Sources:
 Whole grain and enriched breads and cereals;
dry bean and peas; peanut butter; nuts; meat;
poultry; fish; eggs; milk.
 Function in the Body:
 Helps the body use the energy
from the foods we eat.
 Helps brain, nerves, and
muscles function.
38 ©2002 Learning Zone Express
 Vitamin C

 Food Sources:
 Citrus fruits, strawberries, kiwi,
broccoli, tomatoes, and potatoes.
 Function in the Body:
 Helps heal wounds.
 Helps maintain healthy bones,
teeth, and blood vessels.
 Helps body fight infection.

39 ©2002 Learning Zone Express

 Minerals

 Food Sources:
 Meats, beans, nuts, fruits, vegetables, dairy
products, and grains.
 Functions in the Body:
 The body depends on minerals for practically
every process necessary for life.
 Minerals actually become part of the body.
 The body requires 16 minerals daily.

40 ©2002 Learning Zone Express

 Minerals

 Calcium
 Phosphorus
 Magnesium
 Sodium
 Potassium
 Iron
 Others include:
 Iodine, Zinc, Copper, Sulfur, Chloride, etc.

41 ©2002 Learning Zone Express

 Calcium & Phosphorus
 Food Sources:
 Dairy Products: milk, cheese, ice cream,
green leafy vegetables, canned sardines and
other processed fish eaten with bones.
 Function in the Body:
 Helps build and maintain healthy bones and
teeth.
 Helps heart, nerves, and muscles work
properly.
 Deficiency (lack) of calcium &
42 phosphorus leads to osteoporosis.
©2002 Learning Zone Express
 Iron

 Food sources
 Liver, kidney, heart, meat, egg yolk, dried beans and
peas, spinach, dried fruit, whole-grain & enriched
breads & cereals, nuts.
 Function in the Body:
 Helps make hemoglobin in red blood cells.
 Helps cells used oxygen.
 Deficiency (lack) of iron leads to anemia.

43 ©2002 Learning Zone Express

 Sodium

 Food sources
 Processed & prepared foods. Canned
vegetables, soups, pickles, lunch meats,
ham, bacon, sausage, hotdogs, and frozen
foods. Salt/sodium is used to preserve
food and improve the taste and texture of
food.
 Condiments. Table salt, soy sauce,
ketchup, mustard, BBQ sauce, steak
sauce…
 Natural sources. Some meats, poultry, The main sources
dairy products (esp. cheeses) and of sodium in the
vegetables. average U.S. diet.

44 ©2002 Learning Zone Express

 Sodium

 Function in the Body:

 Helps maintain the right balance of fluids in your body.
 Helps transmit nerve impulses.
 Influences the contraction and relaxation of muscles.
 Excess sodium can lead to hypertension
(high blood pressure), a condition that can
lead to cardiovascular and kidney diseases.

45 ©2002 Learning Zone Express

 Nutrient Deficiency

 A nutritional deficiency occurs when your

body doesn’t get enough nutrients.
 Symptoms:
 At first the symptoms may not seem serious. They may
include: tiredness, difficulty sleeping or concentrating,
frequent colds, and weight loss or gains.
 However, if the deficiency is not corrected the
symptoms may get more serious and effect the skin,
eyes, and bones.
 The best way to avoid a nutrient deficiency is
to eat a well balanced diet.
46 ©2002 Learning Zone Express
 Nutrient Basics Quiz
Fill in the blank with the appropriate nutrient.
1. I serve many functions in the body. I help carry nutrients to the body’s cells and
I also help regulate body temperature. I am____________.
2. I can be converted into energy. I am also used to build, maintain and repair
body tissues. I am_________.
3. I have a bad reputation in many people’s minds but I do serve many functions in
the body. For example, I am the most concentrated source of energy and I also
am needed for growth and healthy skin. I am______________.
4. I am the body’s main source of energy and I come in two forms, simple and
complex. I am_______________.
5. I do not provide energy (calories) but I do help regulate many of the chemical
processes in the body. You need 13 different forms of me everyday.
I am_____________.
6. I am depended on for nearly every process necessary for life. The body
requires 16 types of me everyday from calcium to iron. I am _________.

47 ©2002 Learning Zone Express

 You’re the Expert…

 Jenny is an active teenage. She plays on the

basketball and soccer teams at her school. Lately,
however, she has been feeling tired and having trouble
concentrating in school. She eats three meals a day,
but tends to eat mostly cheese pizza, French fries, and
Twinkies. Jenny comes to you for advice.
 Working in small groups, create a sample diet for her
which may help her overcome her nutritional
deficiency. Be sure to include all of the 6 essential
nutrients in her diet plan and explain briefly why you
chose the foods you did.
48 ©2002 Learning Zone Express
 Applying What You Know
Pick one of the following assignments to be completed outside of class.
1. Record your diet for 3 days. Write down everything you eat and drink
throughout the day. Then, go over your diet and evaluate it based on your
nutritional needs. What nutrients are you consuming enough of? Are there
any nutrients you need more of on a daily basis? In what ways will you make
improvements. Write a one-page summary of your results.
2. Research one of the well-known nutritional deficiency diseases. What
are the major causes of the disease? How is it diagnosed? Is a certain age
group more prone to the disease? Can it be cured? Write a one- two page
report on your findings.
3. Create a poster for teens your age describing the functions of the 6
essential nutrients. Be sure to include visual examples of food sources,
USDA serving guidelines, as well as any new facts you may discover
regarding disease prevention. You will be graded on neatness and creativity,
as well as content.

49 ©2002 Learning Zone Express

 Exploring the Web

 Here are some suggested sites you and your class may want to
investigate for more information on nutrients.
 http://www.nutrition.gov/home/index.php3
• Nutrition facts and information
 http://www.nal.usda.gov:8001/py/pmap.htm
• USDA Food Guide Pyramid information
 http://vm.cfsan.fda.gov/list.html
• The US FDA Center for Food Safety and Applied Nutrition
 http://www.nal.usda.gov/fnic/
• Food and Nutrition Information Center
 Teachers: Please note that these addresses are constantly changing and being updated. You
may need to revise this list.

50 ©2002 Learning Zone Express

 Home work

 Explain food test (starch, glucose,

protein and fat test)
 Write and learn key points of pg 10

51 ©2002 Learning Zone Express