Module V

Basic Nutrition Promotion

Sub –contents of the Module:
Unit 1: Basic Nutrition
Unit 2: Healthy Nutrition
Unit 3: Optimizing Nutrition across the Lifespan: Home- take Individual Assignment
Unit 4: Common Nutritional Problems
Unit 5: Assessment of Common Nutritional Status
Description of the Module
This module provides students with a comprehensive introduction to the essential principles of human nutrition.
Learners will begin by exploring the basics of nutrition, including the different macronutrients and micronutrients and
their crucial functions within the body. The module then explores into strategies for promoting healthy nutrition,
guiding students through the fundamentals of a balanced and nutritious diet.
A key focus of the module is identifying and addressing common nutritional problems, such as malnutrition, nutrient
deficiencies, and dietary-related chronic diseases.

Learning Outcomes
At the end of this module students will be able to :
• Identify basics of nutrition
• Promote healthy nutrition
• Optimize Nutrition across the Lifespan: From Prenatal to Adolescence
• Identify common nutritional problems
• Assess community nutritional status
UNIT- 1
Basic Nutrition
1.1. Introduction
Nutrition refers to the process by which the body obtains and utilizes nutrients from food for growth, development,
and maintenance of health. It involves the study of how nutrients are digested, absorbed, transported, metabolized,
and excreted by the body. The diet contains critical elements that are necessary for the body to function. Nutrition
encompasses the study of nutrients and their roles in the body, as well as the relationship between diet, health, and
disease. It involves understanding the different types of nutrients, such as carbohydrates, proteins, fats, vitamins, and
minerals, and how they contribute to various bodily functions.
Essential nutrients fall into six key categories: water, vitamins, minerals, proteins, fats, and carbohydrates

1.2. Definition of terms related to Food and nutrition

• Food - is any substance when ingested or eaten nourishes the body.
• Nutrition - is the study of food in relation to health.
• Nutrients: Nutrients are the chemical substances found in food. Nutrients are extracted from food as it passes
through our digestive system and are used by the body to perform its functions.
• Macronutrient: Macronutrients are required by the body in large amounts and include carbohydrates, proteins and fat.
• Micronutrient: Micronutrients are required by the body in small amounts and include vitamins and minerals.
• Malnutrition - It is the condition of the body resulting from a lack of one or more essential nutrients or due to
excessive nutrient supply.
• Calorie - fuel potential in a food. One calorie represents the amount of heat required to raise one liter of water one
degree Celsius.
• Food security: Exists when all people at all times have physical and economic access to sufficient, safe nutritious
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food that meets their dietary needs and food preferences for an active, healthy and productive life throughout the year.
• Food safety: The protection of consumers from injury or adverse health effects caused by consuming or handling
spoilt, adulterated or badly stored foods. Food safety describes the production, handling, preparation and storage of
food in a way that prevents food borne illnesses. This includes a number of routine activities that should be followed
to avoid potentially severe health hazards.
• Nutritious diets: Consumption of a variety food that can potentially supply all the body nutritional requirements on
a daily basis.
• Stunting: is defined as having a height-for-age z score (HAZ) <–2SD.
• Wasting: A massive reduction or loss of body weight, it can be moderate or severe (gross loss of muscle bulk,
redundant skin and prominence of bones)
• Digestion - it is a mechanical and chemical breakdown of food into smaller components.
• Absorption - it is a process where the nutrients from foods are absorbed by the body into the bloodstream.
 Metabolism - is a chemical process of transforming foods into other substances to sustain life.
 Enzymes - an organic catalyst that is protein in nature and is produced by living cells. A catalyst speeds up or
slows down chemical reactions without itself undergoing change.

1.3. Food
1.3.1. Definition of food
what is food?
Food is a substance that can be in liquid, semi-solid, or solid form and contains nutrients and
energy that nourish the body.
What are the functions of food?
 It plays a vital role in providing the necessary substances for our bodies to function optimally.
 Supplies the nutrients needed to move, think, work, and support the various systems in our bodies.
 Helps to maintain our overall health
 Boosts our immune system, and protects us from infections.
 Are transported to areas where they are required or stored for later use.
 Utilized for growth, maintenance, and supporting the body's various functions.

1.3.2 Classification of Food

Foods may be classified according to their functions in the body:
Energy Giving Food
 Energy-giving foods can be classified as a specific category of energy foods.
 They are characterized by their high content of carbohydrates and fats, which are the primary sources of energy
for the body.
 These foods provide calories or energy that is utilized by the body to perform various physiological processes,
including muscle movement, organ function, and cellular metabolism.

Examples of energy-giving foods include:

• Cereals (such as rice, wheat, oats, and corn)
• Roots and tubers (such as potatoes, sweet potatoes, and carrots)
• Starchy fruits (such as bananas and plantains)
• Starchy vegetables (such as peas, corn, and winter squash)
• Oils (such as olive oil, vegetable oil, and coconut oil)
• Dairy products (such as milk, butter, and ghee)
B. Body-building foods (“GROW” foods)
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 Are a category of foods that are rich in protein.
Function of body-building foods
 Play a crucial role in maintaining life, promoting growth, and repairing damaged body tissues.
 Helps to support the growth and repair of body tissues, ensuring the proper functioning and development of the
body.
Can be obtained from both animal and plant sources. Animal protein sources are generally considered to be of higher
quality, soybeans are an exception as they are a plant source with high-quality protein.
Animal sources of protein:
• Milk and dairy products (such as milk, cheese, yogurt)
• Meat (such as beef, pork, lamb, poultry, and game meats)
• Eggs (including chicken, duck, quail eggs)
• Fish and seafood (such as salmon, tuna, shrimp, and shellfish)
• Poultry (such as chicken and turkey)
• Dairy alternatives (such as soy milk, almond milk, and oat milk fortified with protein)
Plant sources of protein:
• Legumes (such as beans, lentils, chickpeas, and peas)
• Nuts and seeds (such as almonds, walnuts, peanuts, chia seeds, and flaxseeds)
• Tofu and tempeh (soybean-based products)
• Quinoa
• Edamame (young soybeans)
• Seitan (wheat gluten)
• Whole grains (such as brown rice, oats, and whole wheat products)
• Spirulina and other algae-based protein sources
C. Protective (“GLOW” foods)
Foods that are rich in minerals and vitamins are often referred to as "protective" or "GLOW" foods. These foods play
a crucial role in promoting a strong immune system and supporting various regulatory functions in the body. The
primary sources of Protective foods are fruits and vegetables, which are abundant in a wide range of vitamins and
minerals. Additionally, fortified foods, including iodized salt, can also serve as good sources of Protective foods by
providing essential nutrients. By incorporating Protective foods into our diet, we can support our overall health and
well-being
A list of protective or “Protective” foods those are rich in minerals and vitamins:
Fruits:
• Citrus fruits (such as oranges, grapefruits, lemons, and limes), berries (such as strawberries, blueberries, raspberries,
and blackberries), apples, bananas, kiwi, Pineapple, mangoes, avocado, watermelon etc
Vegetables:
• Leafy greens (such as spinach, kale, swiss chard, and arugula), cruciferous vegetables
(such as broccoli, cauliflower, brussels sprouts, and cabbage), bell peppers, tomatoes, carrots, sweet potatoes,
spinach, asparagus, green beans etc
1.3.3. Basic Nutrition
Nutrition: is the study of how food affects the body and provides the necessary nutrients for growth, maintenance
and repair. It involves the consumption of various types of food, such as carbohydrates, proteins, fats, vitamins and
minerals in the right amount and balance to support a healthy life style.
Nutrients: are the chemical substances found in food. Nutrients are extracted from food as it passes through our
digestive system and are used by the body to perform its functions. There are six basic nutrients: carbohydrates,
proteins, fats, vitamins, minerals, and water. All of these are classified as essential and non essential. Your body
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requires essential nutrients to function properly. These nutrients must be obtained from the foods you eat; your body
cannot make them its own.

[Link]. Macro and micronutrients

The nutrients your body needs to promote growth and development and regulate bodily processes can be divided into
two groups: macronutrients and micronutrients
A. Macronutrient
Macronutrients are required by the body in large amounts that provide energy or calories.
Macronutrients include carbohydrates, proteins, and fats.
Carbohydrates: Carbohydrates are the body's primary source of energy. They are broken down into glucose, which
fuels various bodily processes. Carbohydrates also provide dietary fiber, which aids in digestion and promotes
bowel regularity.
Proteins: Proteins are macronutrients made up of amino acids, which are the building blocks of body tissues. They
are necessary for muscle growth and repair, the production of enzymes and hormones, and the functioning of the
immune system.
Fats: Fats also known as lipids are concentrated sources of energy. They are important for the absorption of fat-
soluble vitamins, insulation and protection of organs, hormone production, and cell membrane structure.
B. Micronutrient:
Micronutrients are required by the body in small amounts and it includes vitamins and minerals.
Vitamins: Vitamins are organic compounds that the body needs in small amounts to support essential functions. They
play a crucial role in metabolism, immune function, energy production, and the maintenance of healthy skin, eyes,
and bones.
Minerals:
Minerals are inorganic substances required by the body in small amounts to carry out various
functions. They are essential for the formation of bones and teeth, fluid balance, nerve function, and the production of
hormones and enzymes.
Water: Water is vital for maintaining hydration and facilitating various physiological processes in the body. It helps
regulate body temperature, transport nutrients and waste, and lubricate joints
Self-check question 1.3
1. Which group of food has more calories?
2. Why we say micro and macro nutrient?

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