1.
LESSON 1:
BASIC FOOD
COMPONENTS

2.
“you are what you eat.”
Well, it is true - the food you eat does help
determine your health, your energy level,
your feelings, and your body size. There is
another, similar saying that you may never
heard. The one is, ―you eat what you are.
This saying is also true. Your food choices
reflect your personality, your family
background, and the world around you.

3.
Introduction: Basic Nutrition
Eating the right food is important to all of us. Having
knowledge of good nutrition helps us strengthen and
condition the body. Food gives us energy to carry out
the day‘s activities and is necessary to rebuild body
tissue. Eating is also a social activity. In some
homes, it is the only time when all family members
come together. Many family and personal
preferences and practices are associated with food.
Do not assume that each family is the same.

4.
Nutrients are substances that our bodies need
to repair, maintain, and grow new cells. Each
nutrient comes from many sources. It does not
matter from which sources you get the nutrient
as long as you get it in sufficient supply. A
person unable to get the proper amount of a
nutrient from food takes supplements. It is
necessary for proper bodily function that a
balance be kept among all nutrients - not too
much of one or the other.

5.
All foods have been divided into basic food
groups. The food groups are presented in
pyramid - that indicates the recommended
daily servings of each group. If you eat the
correct number of serving from each food
group, you will get the correct amount of
each nutrient.

6.
 Food Pyramid
A. Bread, Cereal, Rice, and Pasta
- These foods contribute complex carbohydrates
and fiber plus riboflavin, thiamin, niacin, iron, protein,
magnesium and other nutrients.
B. 1.) Vegetables
- These contribute fiber, vitamin A, vitamin C, folate,
potassium and magnesium 3-5 servings per day (use
dark leafy vegetables, legumes/dried beans several times
a week)
2.) Fruits
- These foods contribute fiber, vitamin A, vitamin C
and potassium

7.
 C. 1) Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
- Foods contribute protein, phosphorous, vitamin
B6, B12, Zinc, magnesium, iron, niacin and thiamin.
2) Milk, Yogurt, and Cheese
- Foods contribute calcium, riboflavin, protein,
vitamin B12, vitamin D and vitamin A.
D. Fats, Oils, and Sweets
- Foods contribute sugar, fat, alcohol, vitamin E and
food energy (calories)

8.
 Nutrition Measures to Prevent Diseases
1. Adequate intake of essential nutrients, especially
protein and energy from food helps prevent:
a. Pregnancy
- low birth weight
- poor resistance to disease
- some forms of birth defects
- some forms of mental/physical retardation
b. Infancy and Childhood
- growth deficits
- poor resistance to disease
c. In Adulthood and Old Age
- poor resistance to infectious diseases
- susceptibility to some forms of cancer

9.
 2. Moderate in intake of energy from food helps prevent:
- obesity and related diseases such as diabetes and
hypertension
3. Moderate fat intake prevents:
- Susceptibility to obesity, some cancers and
atherosclerosis
4. Adequate fiber intake prevents:
- digestive malfunctions such as constipation and
diverticulitis and possibly some cancer
- susceptibility to heart disease

10.
5. Moderation in sugar intake prevents:
- dental carries
6. Moderation in alcohol intake prevents:
- liver disease
- malnutrition
- sudden death from heart failure

11.
 Direction: Read and analyze the given situation below.
Then, accomplish the table.
Situation: Your friend is a strict vegetarian. One
day, he asked you for a suggestion for his three
meals with snacks but it should be no milk, no
eggs, no meat and no fish. What meals would you
suggest?
BREAKFAST LUNCH DINNER

12.
 Activity 2. BUILD THAT CONCEPT
Direction: Choose the words inside the box (related
to Carbohydrates) and form a concept. Write your
answer in the answer sheet and discuss the topic
in class.

13.
The Nutrients in Food Elements in the
Six Classes of Nutrients
Carbon Oxygen Hydrogen Nitrogen Minerals
Water
Carbohydrates
Fats
Protein
Vitamins
Minerals

14.
The nutrients that contain carbon are organic.
Among the six classes of nutrients in foods
is water, which is constantly lost from the body
and must constantly be replaced. Among the four
organic nutrients, there are energy-yielding
nutrients, meaning that the body can use the
energy they contain.

15.
Carbohydrates and fats are especially important
energy-yielding nutrients. As for proteins, it does
double duty, it can yield energy but it also
provides materials that form structures and
working parts of body tissues.
The fifth and sixth classes of nutrients are the
vitamins and minerals. Minerals serve as part of
body structures (calcium and phosphorous, for
example are major constituents of bone) but all
vitamins and minerals acts as regulators.

16.
Carbohydrate
Carbohydrate is a well known fact that no single
food provides all the needed nutrients of the
body. It is one of the important nutrients basically
needed by our body. That is why our body must
be supplied with different nutrients to keep it
functioning normally.

17.
Carbohydrate is found almost exclusively in
plant foods, such as fruits, vegetables, peas
and beans. Milk and milk products are the only
food derived from animals that contain
significant amount of carbohydrates.

18.
The Three Classifications of Carbohydrate
a) monosaccharide's (simple sugar)
b) disaccharides (compound sugar)
c) Polysaccharides (e.g. complex sugar)

19.
MONOSACCHARIDES
Monosaccharide's are the building blocks of the
carbohydrate and the simplest form of sugar.
Most Important Monosaccharide's:
a. Glucose
b. Fructose
c. Galactose

20.
DISACCHARIDES
Disaccharides are a group of compound sugars
composed of two monosaccharide's linked
together through a glycosidic bond with the loss of
water.
Most important disaccharides:
a. Lactose
b. Maltose
c. Sucrose

21.
POLYSACCHARIDES
Polysaccharides are sugar complex
carbohydrates with high molecular weight,
composed of many monosaccharide units
combined through the loss of molecule of water.
Most important polysaccharides:
a. Starch
b. Dextrin
c. Glycogen
d. Cellulose

22.
Effects of Oversupply and Undersupply
of Carbohydrates
This is the common question asked by those
who are conscious of their health and figure.
Health experts advise people against excessive
intake of carbohydrates.

23.
There is a tendency to limit the consumption of
other foods rich in protein, minerals, and
vitamins if too much carbohydrate foods are
taken; this is considered unwise and impractical.
Too much of it will cause body disorders like
obesity and adiposity.

24.
Some alarming signs of such malnutrition are
decreased blood sugar level, loss of weight and
retarded growth of infants and children.
Diabetes and Hypoglycemia
Some people have physical conditions that render
their bodies unable to handle carbohydrates
normally. One of these is diabetes or an elevated
blood sugar. Another is hypoglycemia where
blood glucose is below normal level.

25.
DIABETES
This is a chronic disease characterized by
elevated blood glucose concentration.
Complications are common such as blindness,
amputation, heart and kidney disease and worst
death.

26.
HYPOGLYCEMIA
This refers to a symptom, low blood glucose
and to a variety of conditions, including disease.

27.
1. This refers to a symptom, low blood glucose
and to a variety of conditions, including
disease. ---HYPOGLYCEMIA
2. This is a chronic disease characterized by
elevated blood glucose concentration.
Complications are common such as blindness,
amputation, heart and kidney disease and
worst death.
3. ---DIABETES

28.
3. This are sugar complex carbohydrates with high
molecular weight, composed of many
monosaccharide units combined through the loss
of molecule of water.
-----POLYSACCHARIDES
4. This are the building blocks of the carbohydrate
and the simplest form of sugar.
---- MONOSACCHARIDES
5. This are a group of compound sugars
composed of two monosaccharide's linked
together through a glycosidic bond with the loss of
water. --- DISACCHARIDES

29.
Fill in the blank of the Three Classifications of
Carbohydrate.
6. monosaccharide's (SIMPLEST SUGAR)
7. DISACCHARIDES (compound sugar)
8. Polysaccharides (COMPLEX SUGAR)
9-10 What are the two diseases effects the
body of oversupply and undersupply of
carbohydrates.
- DIABETES
- -HYPOGLYCEMIA

30.
Carbon Oxygen Hydrogen Nitrogen Minerals
Water
Carbohydrates
Fats
Protein
Vitamins
Minerals
Activity II:
Complete the table.

31.
Activity 1. CARBOHYDRATES IN THE BODY
Direction: Below are five balloons. Fill each balloon with
deficiency symptoms due to lack of carbohydrates in the
body. Use answer sheet in accomplishing this activity.

32.
PROTEIN
Protein arrives from Greek word “proteios”
which means of prime importance‖, proteins have
revealed countless secrets of life processes and
they account for many nutrition concerns.

33.
Roles of Proteins in the Body
1. Support Growth and Maintenance
Amino acids must be continuously available to
build the protein of new tissue. Protein helps to
replace worn-out cells in everyone‘s body all the
time.
2. Building Enzymes, Hormones and other
Compounds
Enzymes are among the most important of the
proteins formed in living cells. Thousands of
enzymes reside inside a single cell, each one a
catalyst that facilitates specific chemical
reactions.

34.
3. Building Antibodies
Antibodies recognize every protein that
belongs in their body and leave it alone but they
attack foreign particles (usually proteins) that
invade the body. The foreign protein may be part
of bacteria, virus or a toxin.
4. Maintaining Fluid and Electrolyte
Balance Protein help to maintain the fluid
and electrolyte balance by regulating the quantity
of fluids in the compartments of the body.

35.
MEALTIME FOODS INTAKE NUTRIENTS REMARKS
Breakfast
Morning Snacks
Lunch
Afternoon snacks
Dinner

36.
FATS
 PAD FATS
 FAT BLANKET