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CSEC - Nutrition Powerpoint Scribd VERSION

The document summarizes the key classes of foods and their roles in the body. It discusses the 7 classes of foods - carbohydrates, fats, proteins, mineral salts, vitamins, fiber, and water. It describes the main nutrients found in each class and their functions, such as carbohydrates and fats providing energy. The document also reviews deficiency diseases that can result from a lack of certain classes of foods.

Uploaded by

C ROBERTS
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
125 views

CSEC - Nutrition Powerpoint Scribd VERSION

The document summarizes the key classes of foods and their roles in the body. It discusses the 7 classes of foods - carbohydrates, fats, proteins, mineral salts, vitamins, fiber, and water. It describes the main nutrients found in each class and their functions, such as carbohydrates and fats providing energy. The document also reviews deficiency diseases that can result from a lack of certain classes of foods.

Uploaded by

C ROBERTS
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Food & Me

Int. Science presentation

NEXT SLIDE
Objectives
Recall the 7 classes of food
Discuss the role of nutrients in the body
Recall the diseases and disorders associated with a poor diet
What are the classes of food?
Food are divided into different classes based on their properties and
job function in the body.
The 7 classes of food are:
 Carbohydrates
 Fats
 Proteins
 Mineral salts
 Vitamins
 Fibre
 Water

Nutrients - Carbohydrates, fats, proteins, mineral salts and vitamins


Carbohydrates
Carbohydrates are sugar and starches found in food.
Made from elements – carbon, hydrogen, and oxygen
Main Function in the diet: to supply most of the body’s energy
(excess is turned to fat and stored in the body)
Sugars
- the simplest kinds of carbohydrates
- examples include glucose, sucrose, lactose (from milk), maltose
- found in sweet fruits, cakes and soft drinks
Starches
- made from thousands of glucose molecules linked together
- they do not dissolve in water and do not taste sweet
- found in rice, bread, potato beans
Fats
Made from carbon, hydrogen and oxygen
Insoluble in water
Functions of fat in the diet:
Produce twice as much energy for the same amount of carbohydrates
1 gram of carbohydrate = 10 Joules of energy
1 gram of fat = 20 Joules of energy
Also provides body warmth
(Too much fat (especially trans fat) can cause health problems e.g. heart
disease)
Animal fat sources – butter, lard, meat, cheese, milk, sausage
Plant fat sources – margarine, sunflower oil, peanut oil, nuts, avocado
Proteins
A long chain of amino acids made up of carbon, hydrogen, oxygen and
nitrogen
About 20 different amino acids

Functions of protein in the diet:


 Make body tissues, hormones and enzymes
 For growth and repair of worn-out body parts and heal cuts and bruises.
 Provides a small amount of energy

Sources of protein – meat, cheese, milk, egg, beans, nut, peas and vegetables

Not enough protein can result in kwashiorkor.


Minerals
Are inorganic substances needed by the body in small amounts for
proper growth and development. They are needed by some of the
body’s tissues and used in chemical reactions
Vitamins
Vitamins are organic substances needed for our health and growth and
can result in deficiency diseases if there is not enough in the body.
They are divided into two classes based on their solubility:
 Water-soluble - vitamin C & Vitamin B complex
 Fat-soluble – vitamin A, vitamin D, vitamin E & Vitamin K

Water-soluble vitamins:
 Need to be taken often
 are easily dissolved in water and removed by the body

Fat-soluble vitamins:
 Are soluble in oil
 Stored in fat tissues
 Slowly released in the body
Table showing important vitamins
Fibre
Fiber (roughage) is a type of carbohydrate that the body cannot break
down and instead it passes through the body undigested.
Functions of fibre in the diet
helps regulate the body's use of sugars, helping to keep hunger and
blood sugar in check
Helps clean the digestive system and eliminate undigested food as
faeces
Prevents constipation and haemorrhoids

Sources of fibre include fruits (especially the skin), vegetables and grains
Water
Water is a colourless, odourless, tasteless liquid needed for the proper
functioning of an organism.

Functions of water in the diet


transporting nutrients and waste products into and out of cells respectively
improves digestion and excretion
absorption of water-soluble vitamins
maintaining proper body temperature

Other sources of water – fruits, vegetables


Lack of water can result in headaches, constipation and
kidney infections
Video on Nutrients in Food
Summary
Questions
Instructions:
Please put the presentation in Slide show mode to complete the
following quiz.

{Hint: click “from current slide” on the Slideshow tab}


QUIZ Carbohydrates and fats both provide us with energy.
TABS TRUE or FALSE?

CORRECT!
TRUE Good job!

INCORRECT
FALSE review the slides again

NEXT SLIDE
QUIZ Carbohydrates and protein are both from amino acids.
TABS TRUE or FALSE?

INCORRECT
TRUE only protein is made up of amino
acids

CORRECT!
FALSE Great job!

NEXT SLIDE
QUIZ Starch does not taste sweet and is insoluble in water.
TABS TRUE or FALSE?

CORRECT!
TRUE Good job!

INCORRECT
FALSE review the slides again

NEXT SLIDE
QUIZ The human body is made up of 70% water.
TABS TRUE or FALSE?

CORRECT!
TRUE Good job!

INCORRECT
FALSE review the slides again

NEXT SLIDE
QUIZ The body breaks down fibre to provide energy.
TABS TRUE or FALSE?

INCORRECT
TRUE Try again

CORRECT!
FALSE Great job!

NEXT SLIDE
QUIZ Carbohydrates are responsible for providing our body with
warmth.
TABS
TRUE or FALSE?

INCORRECT
TRUE Try again

CORRECT!
FALSE Great job!

NEXT SLIDE

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