Transcript nutrients needed by the body

For First Year Students
•
Objectives
At the end of the lesson, the
students will be able to:
 determine the nutrients needed by
adolescents
 appreciate the functions of those
nutrients
 draw the three basic food group.
What are
Nutrients?
Nutrients are
substances that nourish or
enrich our body. They build
and repair tissues, give
heat and energy and
regular body processes.
They are classified as:
carbohydrates, fats,
proteins, minerals, and
water. But today, they are
divided/classified into 3
groups: The body-building
foods (grow); bodyregulating foods (glow); and
the energy-giving foods
(go).
‘’As an
adolescent you
are conscious of
your health and
looks. A person
who eats the
right kind of
amount of food is
generally wellnourished and
healthy’’
CLASSIFICATION OF
NUTRIENTS
 CARBOHYDRATES
 FATS
 PROTEIN
 VITAMINS
 MINERALS
 WATER
Classification of
Nutrients
1.CARBOHYDRATES
 Occupy a very most
important place in
the diet as energy
foods.
 The most
economical
sources of energy.
Classification of
Nutrients
2.FATS
 Highly concentrated
energy foods and furnish
energy to the body.
 They all contain carbon,
hydrogen, and oxygen
and also made up of
glycerol and fatty acids.
 Differ from one another
depending upon the
amount of fatty acids
they contain.
 Either in a form of liquid
or semi-solid.
Classification of
Nutrients
3.PROTEINS
 Supply the body with
energy but its most
important function is
to supply materials for
the growth of new
tissues and the repair
of old ones.
 Composes the largest
part of each living cell
of the body.
Classification of Nutrients
4.VITAMINS
 Regulative and protective
substances found in small
quantities in food.
 They promote growth, give
strength and protect the body
from diseases .
 Not only preventive and curative
but also constructive.
 Cannot furnish energy but act as
catalysis in various activities of
the body.
 Hasten the breakdown of other
nutrients into simpler substances
so that the body can easily
absorb and use them in the
release of energy.
Classification of
Nutrients
5.MINERALS
 Essential constituents
of hard and soft tissues
and body of fluids.
 Assist in regulating
body processes.
 Many of them are
referred to as “trace
elements” because of
the small quantities
needed to carry out
their important
functions.
Classification of
Nutrients
6.WATER
 >60% of a person’s body
weight and helps regulate
body processes.
 >Most important of all the
nutrients for it is a
component that carries
nutrients to all body parts
and then carries waste
product away.
 >Helps regulate and maintain
body temperature and aids in
digestion.
 >Important sources are the
liquids we drink, H2O
contained in solid foods
especially fruits and
vegetables and other water
found in the cells.
TABLES
TABLE 1
FOOD NUTRIENTS
CLASSIFICATION
SUBSTANCE
SUPPLIED
FUNCTIONS
SOURCES
1.CARBOHYDRATES
Organic
Nutrients
chiefly source of energy.
 supply bulk in the diet.
stored as fat or glycogen.
Molasses, jams,
jellies cereals and
cereal products, dried
fruits, potatoes, rice,
dried peas, beans.
2.FATS
Organic
Nutrients
 add flavor and variety to
foods.
 make meals palatable &
satisfying.
 promote efficiency in the
utilization of proteins &
carbohydrates.
 aid in the absorption of
fat-soluble vitamins and
important carriers of these
vitamins.
sources of fatty acids
essential to certain body
functions.
 stored as fat or glycogen.
Lard, salad ail,
butter, margarine,
mayonnaise, peanuts
eggs, egg yolk and
heavy creams.
CLASSIFICATION
PROTEINS
SUBSTANCE
SUPPLIED
Organic
Nutrients
CALCIUM W/
Mineral
PHOSPHOROUS Compound
FUNCTIONS
SOURCES
-provide amino acids
necessary to build and
maintain tissues and
regulate body processes.
 provide calories for
energy
* Genes, which control
heredity, hormones which
regulate body processes, and
enzymes, which spark many
body processes are all
protein in nature.
 required by all tissues.
 largely responsible for the
hardness of bones and teeth.
 essential to normal blood
clothing, the rhythms beat of
heart, the irritability of the
cells.
 essential for maintenance
of the child-base balance of
the body.
 essential for energy
metabolism.
meat, poultry, fish,
eggs, milk, cheese,
legumes, nut and some
cereal foods, beans and
peas.
milk, cheese, ice
cream, certain leafy
vegetables, dried
beans, oranges, egg
yolk, bread made with
whole milk, whole
grain, cereals, meat,
liver, fish, shellfish,
legumes.
CLASSIFICATION SUBSTANCE FUNCTIONS
SUPPLIED
SOURCES
SODIUM
COMPOUNDS
Mineral Salts
essential in blood and
other tissues.
 appetizer
table salts,
vegetables.
POTASSIUM
COMPOUNDS
Mineral Salts
 essential in blood and  vegetables
cell activities.
 essential for growth
IRON &COPPER
Mineral Salts
 essential for
formation of
hemoglobin, a
substance in the blood
which carries oxygen to
the cell.
 liver, lean meat,
shellfish, legumes,
egg yolk, green leafy
vegetables, enriched
and whole grain
bread, and many
fruits.
CLASSIFICATION SUBSTANCE FUNCTIONS
SUPPLIED
SOURCES
IODINE
Mineral Salts
- sea foods, water,
iodized salt.
FLOURINE
Mineral Salts
essential constituents
of oxygen, required for
physical and mental
growth and
development.
* Thyroxin controls
the basal metabolism
rate and this
influences energy
metabolism.
* Deficiency results in
simple goiter.
 Shown to reduce
dental cavities.
- frequently added
to water in
communities where
the concentration is
below a desirable
level.
TABLE 2
VITAMINS
Their Best Sources,
Functions, and
Deficiency Symptoms
VITAMINS
BEST SOURCES
FUNCTIONS
VITAMIN A
(Oil Soluble)
-Antixerophtalmia
- Anti-sterility
DEFICIENCY
SYMPTOMS
- Fish liver oils, liver
and kidney, green
leafy and yellow
vegetables, yellow
fruits, tomatoes, sweet
potatoes, butter, egg
yolk, fortified
margarine, whole
milk.
- normal vision
reproduction, lactation
and growth.
- healthy skin
-healthy mucous
membrane of nose,
mouth, lungs and
digestive tract
- building resistance to
infections.
- retarded growth
- night blindness
and diseases of the
eye.
- susceptibility to
infections.
- change in skin
membrane.
- defective formation
of teeth.
- loss of
reproductive power.
VITAMIN (B1)
- sea foods, meat
internal organs, soy
beans, milk and nuts,
dried legumes, whole
grain bread and
cereals (under milled
rice), green vegetables
and fruits.
- growth
- production of energy
from foods.
- functioning of the
heart and nerve
muscles.
- promoting appetite,
aids in digestion and
assimilation of food.
- retarded growth
- loss of appetite and
weight.
- nerve disorders.
- less resistance to
fatigue.
- faulty digestion.
- beri-beri
VITAMINS
VITAMIN (B2)
Riboflavin
VITAMIN (B6)
BEST SOURCES
DEFICIENCY
SYMPTOMS
meat, liver, dried
healthy skin, mouth retarded growth
and eyes.
dimness of vision
beans, legumes,
milk, cheese, green
functioning as a
inflammation of
the tongue
leafy vegetables, eggs coenzyme in several
enriched and whole enzyme systems of the premature aging
body.
grain cereals and
bread.
meat, liver, whole
grain cereals,
vegetables.
VITAMIN (B12) legumes, nuts,
Cyanocobalami whole grain cereals,
ne
green vegetables,
liver, kidney, cheese,
eggs, fish, milk.
FUNCTIONS
essential link in the
metabolism of amino
acid and
carbohydrates.
convulsion on
babies
 severe nausea and
vomiting in the first
trimester of
pregnancy
proper utilization of reduction in
proteins and fats.
number of red blood
cells (anemia)
health of skin and
proper functioning of
nerves.
VITAMINS
NICOTINIC
ACID
(Niacin)
BEST SOURCES
meat, liver, dried
beans, poultry, egg,
dark green
vegetables.
VITAMIN C or citrus fruit,
Ascorbic Acid cantaloupe,
(H2O Soluble) strawberries,
guavas, tomatoes,
mangoes, leafy
vegetables specially
cabbage
FUNCTIONS
DEFICIENCY
SYMPTOMS
formation of red
blood cells
energy
growth and appetite
smoothness of the
tongue
skin eruptions
digestive
disturbance
mental disorders
 metabolism of living
cells.
functioning of the
skin, stomach and
intestines.
 prevents pellagra
 maintaining
strength of the walls of
blood vessels, tissues,
teeth, gums and bones.
promoting the
healing of wounds and
sores.
helping the body
resist infection.
sore gums
tendency to bruise
easily and
hemorrhage around
the bones.
VITAMINS
BEST SOURCES
FUNCTIONS
DEFICIENCY
SYMPTOMS
VITAMIN D
(Oil Soluble)
fish liver oil, oily
fish, liver, fortified
milk, butter, eggs,
sunshine.
regulating
calcium and
phosphorus
metabolism.
proper
development of
bones and teeth.
VITAMIN E
Tocopherol
(Oil Soluble)
green leafy
vegetables, soy
beans, cabbage,
and cauliflower.
hemorrhage
normal liver
function.
production of
prothrombin, a
normal
constituent of the
blood and of
several
components that
reach together to
form a blood clot.
soft bones
poor teeth
development.
dental decay
ricketsy
Activity
Draw the three basic food
groups: The Body. Regulating Food,
Energy-Giving Foods and Body
Building Foods. Good for 35-40
minutes.
References:
1. Technology and Livelihood
Education 1-SEDP Series
2. Technology and Livelihood
Education 11-SEDP Series
Prepared by:
Beverly D. Butag
Josel E. Diaz
Golda F. Miole
The End!!!
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