Module 2
INTRODUCTION
TO FOOD &
NUTRITION
L. Ayeshmanthi
Wickramaarachchi
BSc (Hons)Food Science &
Technology, USJ
LLB. (Hons) OUSL
Mphil. Food Biotechnology
(Reading)
Content
1. Functions of nutrients
2. Composition of foods
3. Composition of human
body
4. Nutritional assessment of
individuals
5. Classification of foods
6. RDA and EAR
Functions of nutrients
Different foods are made up of a number of
chemical components called nutrients.
These are classified according to their chemical
composition.
Each nutrient class has its own function, but the
various nutrients must act in unison for effective
action.
Nutrients found in foods:
1. Carbohydrates
2. Proteins
3. Lipids
4. Vitamins
5. Minerals
6. Water
Nutrient Function
Carbohydrates • Provision of energy needed by the body.
• Those not used immediately for this purpose are stored as glycogen or
converted to fat and stored, to be mobilized for energy supply when
needed.
• Ex: starches, sucrose, fructose, lactose, glucose etc.
Proteins • Building of new tissues and maintaining and repair of those already
built.
• Synthesis of regulatory and protective substances such as enzymes,
hormones and antibodies.
• Provision of energy. (About 10 per cent of the total energy is supplied by
proteins in the diet.)
• Protein, when taken in excess of the body’s need, is converted to
carbohydrates and fats and is stored in the body.
• Ex: casein, albumin, globulin, gluten etc.
Lipids • Fats are concentrated sources of energy, carriers of fat soluble vitamins
and a source of essential fatty acids. Component of cell membrane.
Provides Heat insulation function.
• If excess fats are taken in the diet, these are stored as fat reserves in the
body. Energy taken in excess of body needs, is stored as fat in the body.
• Ex: fats, phospholipids, cholesterol etc.
Nutrient Functions
Vitamins • Fat-soluble vitamins A, D, E and K and also water-
soluble vitamins C and B group are found in foods.
• These are needed for growth, normal function of
the body and normal body processes.
Minerals • Minerals are necessary for body-building, for
building of bones, teeth and structural parts of soft
tissues.
• They also play a role in regulation of processes in
the body, e.g., muscle contraction, clotting of blood,
nerve stimuli, etc.
• Ex: Calcium, Phosphorous, Iodine, Sodium etc.
Water • Essential for the utilization of food material in the
body and also for elimination of food waste.
• It is a regulator of body processes such as
maintenance of body temperature.
• All individuals need the same nutrients for the
same body function. The only variation is in the
amounts of each nutrient required according to
age, size, activity, etc.
• We get the nutrients from the foods and the
beverages we consume. Most foods contain the
nutrients in varying amounts. Most foods contain
more than one nutrient.
• The nutrient content of foods are determined by
analyzing them in the laboratory.
• The food composition tables give the concentration
of nutrients in 100 g of the edible portion of the
food. Therefore, it is important to know how much
of the food purchased is edible.
• In some foods, such as milk, butter, sugar, the
edible portion is 100 per cent. In fruits and
vegetables, it varies from 65 per cent in bananas to
98 per cent in tomatoes.
Activity 1
1. Define the term “Food composition”.
2. Fill the following table by referring to the approximate
composition of given food groups per 100g of the sample.
Food group Moisture Calories Protein Vit A Vit C
(g) (mcg) (mg)
Cereals (rice, wheat 10 340 7-12 _ _
etc)
Legumes (dhal, soy)
Milk
Eggs
Meat
Leafy vegetables
Citrus fruits
Oils and fats
Sugar, jaggery
Nutritive value of foods
The classification of foods
• Is essential to the study of nutrition because by grouping together
foods with similar nutrient content, it is possible to choose from
a wide variety of alternatives if certain foods become scarce or
money is in short supply.
• It includes choices that permit flexibility for seasonal, regional
and budgetary considerations.
• Throughout the world, food groupings are used to translate
nutritional needs into practical guidelines for food intake. 9
• A food that has a high nutrient density is one that has a
high proportion of nutrients to the amount of calories
supplied.
• Foods can be broadly classified in to several categories.
Such as;
• Cereals and millets, Legumes and pulses, Oil seeds
and nuts, Vegetables, Fruits, Fats and oil, Egg, meat,
fish and other animal foods, Milk and milk products,
Starchy and sugary foods and spices and
condiments.
• In each meal we consume food items which belong to
different groups. 10
Cereals and millets
• Breads, cereals, rice, pasta, noodles and
other grain-based foods provide
carbohydrates, which the body uses for
energy.
Vegetables and fruit
• Fruit and vegetables provide vitamins,
minerals and fiber, and should be included
in meals and snacks each day.
11
Foods from animal origin
• This group includes red meat (such as beef, pork,
mutton), white meat (chicken and other poultry
meat), fish and eggs. Meat and its alternatives
are rich in protein, iron and zinc.
• Milk, cheese, yoghurt and eggs are rich sources
of protein, calcium, vitamins and minerals.
12
Fats and sugar
• This group contains butter, margarine, ghee, lard,
coconut and vegetable oils.
Starch and sugary foods
• This group contains chocolate, crisps, sugary soft
drinks, sweets, jam, cakes, pudding, biscuits and
pastries. These foods give us a lot of energy (calories)
but not many nutrients.
Spices and condiments
• Turmeric, pepper, curry leaves, chilly etc. They provide
phyto chemicals which are probably antioxidants. They
improve our immunity and provides medicinal values. 13
FOOD PYRAMID
• The food pyramid is an outline to show the groups of
foods that make a balanced diet.
• It is a general guideline that lets you choose a variety
of foods from different food groups to get the various
nutrient in right proportions.
• The foods that make up the base of the pyramid should
provide the bulk of our diet. As you go up the pyramid,
the amounts of different foods get smaller.
14
Refer: Modifications on food pyramid development
from past to present considering nutrition related
Composition of human body
16
Nutrition assessment of
individual
• Historical information (socioeconomic status,
drug use, diet and person's family history).
• Anthropometric data (height and weight).
• Biochemical data (Laboratory tests).
• Clinical assessment(Physical examinations).
• Dietary assessment.
17
Signs of good nutrition
1. Well-developed body.
2. Ideal weight.
3. Good muscle development.
4. The skin is smooth and clear.
5. The hair glossy and the eyes clear and
bright.
6. Appetite, digestion and elimination are
normal.
7. Have good resistance to infection.
18
Nutrient intake limits
Accurate View
Naive View Danger of
toxicity
marginal
Safety
Safety
RDA
RDA
Safety
Danger
marginal
Danger of
deficiency 19
Recommended Dietary Allowances (RDAs)
• The Recommended Dietary Allowance (RDA) is an
estimate of the daily average dietary intake that
meets the nutrient needs of nearly all (97–98
percent) healthy members of a particular life stage
and gender group.
20
Estimated Average Requirement (EAR)
• The Estimated Average Requirement (EAR) is the
average daily nutrient intake level that is
estimated to meet the nutrient needs of half of the
healthy individuals in a life stage or gender
group.
• Although the term “average” is used, the EAR
actually represents an estimated median
requirement.
21
• For nutrients that have a statistically normal
requirement distribution, the RDA is set by adding
two standard deviations (SD) to the EAR. Thus,
RDA – Recommended Dietary
RDA = EAR + Allowances
2SD EAR – Estimated Average
Requirement
SD – Standard deviation
• As such, the EAR exceeds the needs of half
of the group and falls short of the needs of
the other half.
22
The uses of RDA
Nutrition standard for policy
purposes
Educational dietary guidance
Descriptive research
Food standards
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THANK YOU