1. FOOD
AND
DIET
B M Subramanya Swamy M.Sc. B.Ed.
CIE Co ordinator & Examination Officer
Kanaan Global School
Jakarta
Indonesia
subramanyaswamy1591978@gmail.com

2. FOOD
AND
DIET
B M S Swamy
Universal School Jakarta

3. FOOD
Source of fuel for the body
Eaten in the right amount and types, it leads to good health
It serves to :
- supply energy
- promote body growth and repair of tissues
- regulate body functions
Carbohydrates, fats and proteins are nutrients that provide
energy
Vitamins, mineral salts and water are not digested. It is
used to regulate body functions
Dietary fibre is important in preventing constipation

4. Carbohydrate
Carbohydrates contain compounds of carbon, hydrogen and oxygen in
the ratio of 1 : 2 : 1
Carbohydrates
Types
Sources
Function
• Provide energy
• Converted to
glycogen for
storage
Sugar cane, Excess is stored
as fats
beetroot,
milk
Monosaccharide
(single/simple
sugar)
Glucose Fruits and
Fructose vegetables
Galactose
Disaccharide
(double/complex
sugar)
Sucrose
Maltose
Lactose
Polysaccharide
Starch
Rice, cereal, Used in synthesis
of DNA
Cellulose bread
Glycogen

5. Fats_________________________
1. Composed of carbon, hydrogen and oxygen
2. Oils (fatty acids and glycerol) are liquid at room
temperature. They have a low melting point.
3. Waxes are solid at room temperature.
4. Fats provide twice as much energy as
carbohydrates. They are stored in the body as fats.
5. There are saturated and unsaturated fats.

6. Fats
Saturated
Sources
Butter
Animal fats
Unsaturated Fish oil
Vegetable oil
Function
Provide energy
Medium for intake of
vitamin A, D, E and K
Synthesis of cell
membrane
Insulation layer under
skin
Protects organs from
physical injury

7. Proteins___________________
☺ Composed of carbon, hydrogen, oxygen and
☺
☺
☺
☺
nitrogen. May contain sulphur or phosphorus.
Protein molecules are composed of large numbers
of amino acids linked together by peptide links.
Lack of proteins lead to kwashiorkor.
Complete proteins come from animal sources.
Incomplete proteins come from plant sources.

8. Proteins
Animal/plant
Sources
Lean meat
Fish
Human (9 essential Liver
and 11 non-essential Milk
protein)
Cheese
Soya beans
Cereals
Function
 Growth of new tissue
 Replacement of cell
component
 Build up body structure
like hair and nails
 Function of muscles,
tendons and ligaments
 Formation of enzymes and
hormones
 Components of antibodies

9. Fibre______________________
Fibre in the diet consist of carbohydrates,
mainly cellulose and lignin
They are not digested by the human body
Sources
Function
Fruits, vegetables,  Stimulates peristalsis,
whole meal bread
moves waste along
and cereals
intestines
 Absorbs water, making
wastes softer. Thus
preventing constipation

10. Minerals___________________
۩
۩
۩
۩
۩
Inorganic, chemical elements
Regulate body processes
Not stored in the body (except for iron)
Is quickly used or lost
Body requires calcium, phosphorous and
magnesium more than iodine, iron and zinc

11. Mineral
Sources
Function
Deficiency
Symptoms
Calcium
Cheese,
• Development of
milk, oyster, strong bones and
green
teeth
vegetables
• Blood clotting
• Muscle contraction
• Nerve/heart activity
• Soft bones
• Osteoporosis
(adults)
• Rickets (children)
• Slow blood clotting
• Weakness
• Wounds heal slowly
Iron
Egg, lean
meat,
legume,
green leafy
vegetables
• Anaemia
• Paleness of skin
• Fatigue
• Forms haemoglobin
in RBC
• Transport oxygen
as oxyhaemoglobin

12. Vitamins_____________________
♣ Organic compounds, required on small
quantities
♣ Water-soluble vitamins (B and C) are not
stored in the body. Excess of these vitamins
are excreted
♣ Fat-soluble vitamins (ADEK) need not be
consumed everyday, it is absorbed by the
body and stored in the liver

13. Vitamins
Sources
A
Fish liver
oil, dairy
products,
green
vegetables
B1
Function
• Healthy growth
• Maintenance of
skin tissue
• Formation of
visual pigment in
the retina
• Promote cell
Whole
grains, egg, respiration
meat
• Normal growth
Deficiency
Symptoms
• Poor skin
• Night blindness
• Lethargy
• Retarded growth
• Degeneration of
nerves and muscles
(beri – beri)

14. • Healthy epithelia
• Strong gums
• Helps heal wounds
• Aids in iron
absorption
C
Fruits (esp.
citrus),
potatoes,
green
vegetables
(scurvy)
• Bleeding gums
• Loose teeth
• Bleeding under
the skin
• Slow healing
of wounds
D
Fish liver oil, • Absorption of
(rickets)
dairy
phosphorous and
• Mainly in
products
calcium
children
• Builds and maintains • Leads to
bones and teeth
bowlegs and
beaded ribs

15. Water________________________
1.
2.
3.
4.
Makes up about 60 – 70 % of body weight
Lost in urine, perspiration and breathing
If not replaced, the body gets dehydrated
This leads to muscles cramps and weakness in
the body

16. Function of water in the human body
Function
Transport
Mode of action
• Main constituent of blood and body
fluid
• Medium for transport of nutrients,
water, hormones, etc
• Solvent for chemical reactions
Reactions
• Hydrolytic reactions during digestion
• Constituent of synovial fluids in
Lubricants
joints and mucus in alimentary canal
Homeostasis • Evaporation of water from sweating
cools the body. Thus preventing
overheating.

17. World Food Supply
There has been a dramatic increase in world
population
There has not been an increase in natural
resources to feed the increasing population
Malnutrition is a world wide problem.
It takes many forms.

18. Types of Malnutrition
Malnutrition
Form
Starvation
• Insufficient food to supply daily requirements of
the individual
Eating disorder
 Anorexia nervosa
• May be genetic or environmental
• Constant dieting with rapid weight loss
• Psychological condition influenced by fashion
trends
 Bulimia
 Eating too much food, and then getting rid of
food by vomiting or use of laxatives
Marasmus
• General starvation
• Both energy and protein are insufficient
• Affects children less than 1 year old who have
been weaned too early or given poor substitutes
for mother’s milk

19. Kwashiorkor
• Children displaced from breast feeding after arrival
of new baby
• Develops protein deficiency diseases
• Body is dwarfed
Obesity
• Being 20% above ideal weight
• May be caused by thyroid problems, or low
metabolic rate
Overeating saturated • Increases level of cholesterol in the blood
• Is deposited on walls of arteries where they harden
fats
Constipation
• May cause clots to form, leading to heart attack
and high blood pressure
• Difficult bowel movement
• Could be caused by lack of exercise, emotional
stress, misuse of laxatives, diet low in dietary fibre
• May cause vessels in rectum to produce
haemorrhoids, resulting piles
• Can cause pain and bleeding

20. Causes of food supply shortage
Causes
Form
Population
explosion
• World population on the rise
• Poverty, starvation and depletion of natural resources also
on the rise
Famine
• Extreme shortage of food
• Industrial nations have food surplus
• Under-develop nations with no means to pay for the
expensive food
Drought
• Severe climatic change
• Extreme crop damage
• Destruction of farm animals
• Rivers overflow their banks, monsoon rains, tidal waves etc.
• Destruction of agricultural lands and crops
• Lands destroyed by tidal waves not suitable for farming
anymore
Flood

21. Solution to world food supply shortage
Solution
Form
Green revolution
New strain of crops to enhance food yields
Farming the sea
Culturing fish, lobsters, prawn and crabs, and plants
like seaweed and algae
Genetically modified food
Genes altered to improve quality of food
Increase shelf life, size, nutrient content
Distribution of food
World Red Cross organizations supply food surplus to
over populated third world countries
Farming technique
Improve output of farms
Use machinery and fertilizers
Enriched foods
Basic foods with increase in nutrients to improve
quality of food
Addition of vitamins and minerals
Pest control
Reduce quantity of food lost during storage or growth
Increase land under
cultivation
Increase food production
Use of arid, semi – arid and desert areas with irrigation
methods for farming

22. Diet
Balanced diet
♦ Food intake and energy required varies with
sex, age and occupation
♦ Good nutrition involves selecting food from
the various food groups
♦ Eat grain, vegetables, fruits, dairy
protein-rich food, fatty food

23. Basic food group
Food group
Grain
Sources
Whole grain,
enriched flour
Fruits and vegetables Dark green
vegetable, deep
yellow vegetable
Dairy
Milk and milk
products
Protein-rich
Poultry, eggs, red
meat, legumes
Fats and sweets
Candy, pastry, oil,
coffee
Nutrients
Carbohydrates, fibre,
vitamin B, iron and
protein
Carbohydrates, fibre,
various vitamins and
minerals
Main source of
calcium, protein,
vitamin A, B and B2
Rich in protein,
vitamin B, magnesium
and zinc
Low in nutrient value

24. Energy
A balanced diet supplies all the essential
nutrients in the correct proportions
Basal metabolic rate (BMR) and physical
activity determines the energy to maintain
BMR to sustain activities
BMR varies by sex, age and state of health of
the individual

25. Energy supplied by the various food types
1 g of food type
Energy (kj)
Carbohydrate
2.2
Fat
8.5
Protein
7.2

26. Food Additives
Additives  substances added to foods in small quantities
for a variety of reasons.
Function
Flavorings
Examples
Advantages
Disadvantages
• Monosodium
Glutamate (MSG)
(an amino acid)
• Salt
Improves taste High doses can cause
sweating and
hyperactivity.
• Chocolate flavour
Improves taste The sugar in chocolate
provides an excellent
substrate for growing
bacteria which produce
acids which can cause
tooth decay, also
fattening.
• Sugar
Improves taste Contributes to high
blood pressure.

27. Function
Examples
Advantages
Disadvantages
To improve
nutritional
quality
• Lysine is added Enriches poor
to flours in places diet
where diet is
poor.
• Vitamin D is
added to white
flours
Colouring
Annatto
Improves
appearance, by
replacing colour
lost in
processing
Some people are
allergic to
annatto
Sweeteners
Nutrasweet
Food can taste
sweet without
being so
fattening
Unsuitable for
some people.
Gives a bitter
aftertaste.

28. Function
Examples
Advantages
Disadvantages
Preservatives
Vinegar, salt,
sugar
Reduces bacterial
spoilage on ready
– made meals.
E.g. salad
Vitamin content
of food declines
with storage.
Anti-oxidant
Sodium
ascorbat
Stops fat spoiling
and becoming
rancid in pre –
cooked meats
Stabilisers
Carragheen
Stops food texture
separating
Thickeners
Guar gum
Gives a thicken
consistency and
better sensation in
the mouth.