2. WHAT TO LEARN:
1. NUTRITION AND FEEDING
2. FOOD AND NUTRIENTS: sugar or carbohydrates,
lipids, proteins, vitamins, mineral salts and water.
3. THE NUTRITIONAL NEEDS: energetic, structural,
functional and regulatory.
4. DIET (definition). Balanced diet.
5. MEDITERRANEAN DIET
6. SPECIAL DIETS.
7. FOOD PRESERVATION
8. METHODS OF PRESERVING FOOD.
3. 1. NUTRITION AND FEEDING1. NUTRITION AND FEEDING
• NUTRITION:
It is the set of processes which permit organisms to use and transform the
nutrients in order to keep alive.
Nutrients:chemical substance obtained from food after digestion that are
needed for the three vital functions.
• FEEDING:
It is the process by which we obtain the nutrients we need from the
environment.
4. 2. FOOD AND NUTRIENTS2. FOOD AND NUTRIENTS
Food provide us with the nutrients we need for
carrying out our vital functions.
These biomolecules are: sugar or
carbohydrates, lipids, proteins, vitamins, mineral
salts and water
5. • 2.1-CARBOHYDRATES (glucids)2.1-CARBOHYDRATES (glucids)
They are energy giving substances
We find them in bread, cereals, vegetables, pasta and potatoes.
There are two groups:
2. 1.1 Simple carbohydrates or sugars: sweet, crystalline and
soluble in water.
a) Monosaccharides: One single molecule
ex: Glucose and fructose
b) Disaccharides: two monosaccharides joined together.
ex: sucrose and lactose
2.1.2 Complex carbohydrates: Polysaccharides. Formed by
many monosaccharides joined together. No sweet, no
crystalline and no soluble in water.
Ex:- starch (almidón): many glucoses together. It stores
glucose in plants
- Cellulose, which makes fibre: it is not used for energy by
humans
6. 2. 2 Lipids2. 2 Lipids::
• There are a variety of different substances which are
insoluble in water.
• There are three groups:
Fats: they are high-energy-giving molecules.
They can be saturated fats (from animals)
unsaturated fats (from vegetables)
Membrane lipids: they make up cell membranes.
Regulatory lipids: hormones, some vitamins.
7. 2. 3 Proteins:2. 3 Proteins:
• They are the most important structural molecules.
• They are made up of smaller molecules called amino
acids, joining together.
• There are 20 different amino acids.
12 are non essential, they can be produced by our
organism
8 are essential, they have to be taken from the food.
They are mainly in animals products such as fish, meat,
eggs and milk.
8. 2.4- Vitamins
-It is an organic compound required as a nutrient in tiny
amounts by the organism.
-They can be destroyed easily by heat, light or oxygen so
that we must eat fresh food.
-Classification: (types of vitamins according to solubility)
fat soluble (hydrophobic). They are four A, E, K and D.
They can be stored in the liver
water soluble (hydrophillic). They are 9 (8B and C).
They can not be stored.
9. 2.5 Mineral salts:
They are inorganic compounds.
They carry out different functions:
- Structural function (bones and teeth)
- Regulatory function (nervous and muscle system)
- Metabolic function.
They are present in food (fruit, vegetables) and water
2.6 Water:
It is the most important molecule in living things (It is 63%
of our body´s mass).
It is the universal solvent where biochemical reactions
are carried out.
Water is a transport system of substances and it
regulates the body´s temperature.
10. 3.1-Energetic needs
Our body needs energy to carry out vital functions. We obtain this energy
through energetic nutrients : sugar, fats and sometimes proteins. Respiration is
a set of chemical reactions that releases energy from energetic nutrients (in
mitochondria).
Basal metabolism, it is the energy that a person spends when he is resting.
It is the minimum amount of energy necessary to carry out vital function
(breathing, heart beating…)
Every person has got a basal metabolism rate (BMR). People with high BMR can
eat large amount of food without putting on weight because they “burn “a lot
of energy. People with low BMR put weight easily. BMR depends on body mass,
height, age and sex.
3. NUTRITIONAL NEEDS3. NUTRITIONAL NEEDS : energetic,
structural, functional and regulatory. ::
The food we eat satisfies 3 kind of needs:
11. BMR can be calculated approximately like this:
• It is expressed in kilocalories (Kcal) per day. It is
dependent on body mass, size, age and sex.
12. 3.2-Structural needs
We need structural nutrients in order to build and
repair biological tissues.
The most important structural nutrients are
proteins but also lipids and mineral salts.
• 3.3-Functional and regulatory needs
Vitamins and mineral salts are responsible for the
correct functioning of our body.
13. 4. DIET4. DIET
4.1 Definition:
The amount and kind of food taken by a person everyday.
4.2 Balanced diet: it is a diet that provides energetic, structural and
functional nutrients in an adequate proportion.
Characteristics:
• It must be varied. We must take between 10-15% of proteins;
55-60% of sugars and 30% of fats.
• We must eat several times a day (between 4-5)
• We must eat fresh vegetables and fruit to obtain vitamins.
• We must avoid TV dinner( ready meal) because they have loosen
most of the nutrients.
• We must include unsaturated fats and reduce the saturated fats
and cholesterol in our diet.
• We must eat food rich in alimentary fibre (25 g/day)
14. 5. MEDITERRANEAN DIET
• It refers to the traditional food from countries in
southern Europe. It is considered one of the most
balanced and healthiest diets.
The principal aspects of it are:
• High olive oil consumption.
• High consumption of legumes, cereals, fruits and vegetables.
• Moderate consumption of dairy products (containing or made of
milk).
• Moderate to high fish consumption.
• Low consumption of meat.
16. 6. SPECIAL DIETS
( Sometimes people follow special diets to correct or prevent
different kinds or nutritional illnesses caused by inadequate food
(incorrect nutrition) or insufficient food (malnutrition).)
• Hypocaloric diets: they include a lower energetic foods average, so
that they are used for loosing weight.
• Hypercaloric diets: the opposite diet, it is used to put on weight.
• Low cholesterol diets: it is used when you have a high blood
cholesterol level, so that you have to eat less high fat food and
replace it with olive oil and blue fish.
• Rich in fibre diets: they include high amount of fibre and they are
adequated for constipation (estreñimiento).
• Low fibre diets: eating a low fibre diet can be helpful when you have
diarrhea or other digestive problems.
• (Without lactose, without gluten, glucose
controlled diet…)
17. 7. FOOD PRESERVATION
It is a process to preserve food to make it last longer. It
tries to stop food decomposing.
Decomposition is caused by:
• The action of enzymes
• The multiplication of microorganisms.
18. 8. METHODS OF PRESERVING FOOD: (to avoid
microorganisms growth)
• Cold: reduces microorganisms speed of reproduction: refrigeration,
freezing and deep freezing
• Heat: kills microorganism:
Sterilization: Tª= 1100
C- 1200
C
Pasteurisation 72 0
C during 15 seconds, rapid cooling down
UHT: few seconds at 1350
C
• Use of preservatives (conservantes):
- Large amount of sugar and salt: it produce a loss of water inside
the microorganisms
- Vinegar and spices: they stop the microorganisms spreading.
• Drying by eliminating the water in foods
• Irradiation by radiation that destroys microorganisms
• Smoking by smoke that reduces the amount of water in foods.
19. How much sugar has a Coke?
• http://www.youtube.com/watch?v=yKZ2ZqBYlrI&feature=fvwrel
https://www.youtube.com/watch?v=rhkWQnHpaIk
What happens if you boil Coca Cola?
https://www.youtube.com/watch?v=OBzvN9FLx4Q
20. Nutrient Use in the body Good sources
Carbohydrate To provide energy
Cereals, bread, pasta, rice and
potatoes
Protein For growth and repair
Fish, meat, eggs, beans, pulses ,dairy
products
Lipids (fats and oils)
To provide energy. Also to store
energy in the body and insulate it
against the cold. Butter, oil and nuts
Minerals
Needed in small amounts to maintain
health
Salt, milk (for calcium) and liver (for
iron)
Vitamins
Needed in small amounts to maintain
health Fruit, vegetables, dairy foods
Alimentary fibre
To provide fibre to help to keep the
food moving through the gut Vegetables, bran
Water Needed for cells and body fluids Water, fruit juice, milk
