Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
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!!! Thank you for listening...