Human
7 Nutrition
Lesson 1: Diet
Mrs Anum Abrar
Objectives: Diet
1. Describe what is meant by a balanced diet
2. State the principal dietary sources and describe the importance of:
(a)Carbohydrates
(b) fats and oils
(c) proteins
(d) vitamins, limited to C and D
(e) mineral ions, limited to calcium and iron
(f) fibre (roughage)
(g) water
3. State the causes of scurvy and ricket
• Molecules that are • Elements and
raw materials for compounds that
repair, growth and enable the raw
development of the materials and
body tissues energy to be used
efficiently
• Molecules that can
be oxidized in
respiration and
act as a source of
energy
Balanced Diet
• Provides all dietary requirements in
the correct proportions. Ideally,
this would be 1/7 fats, 1/7 protein
and 5/7 carbohydrates
• enough carbohydrates and fats to
meet our energy needs
• enough protein of the right kind to
provide the essential amino acids
to make new cells and tissues for
growth or repair
• contain vitamins and mineral salts,
plant fibre and water
Energy
requirements
• to keep our internal body
processes working (e.g. heart
beating, breathing action)
• to keep up our body
temperature;
• to meet the needs of work and
other activities.
See page 108 4th
Edition (Going
Further)
Essential Nutrients
o Carbohydrates
- found in foods such
as pasta, rice and
potatoes;
carbohydrates are used
as a source of energy in
respiration in cells
Essential Nutrients
• Protein - found in meat, fish
and eggs.
• Proteins are broken down into
amino acids in digestion and
absorbed into the blood.
• used in cells to produce new
proteins by protein synthesis,
where they are used as enzymes
in reactions and for structure.
• used for signaling as hormones,
and carrying other molecules, for
example hemoglobin which
carries oxygen in the blood.
Essential Nutrients
• Fats - found in fatty • The fatty tissue,
meats, cheese and
adipose tissue,
butter.
under the skin
forms a layer
• Fats have a variety of
that, if its blood
roles in organisms
supply is
including insulation,
restricted, can
energy,
reduce heat
waterproofing,
losses from the
structure and
body.
protection around • Fats can be stored in the body, so
delicate organs
providing a means of long-term storage
of energy in fat deposits.
Essential Nutrients
Essential Nutrients
See page 112-113,
4th Edition
Mineral salts
Calcium
Sources:
• Milk and its product
• Fruit and vegetables
Importance
• Formation of bones and teeth
• Blood clotting
• Lactation
Deficiency symptoms
• Brittle bones
• Brittle teeth
• Slow dentition in children
Mineral salts
Iron
Sources:
• Liver, egg yolk, red meat
• Leafy vegetables
Importance
• Necessary for the formation
of haemoglobin of the red
blood cells
Deficiency symptoms
• anaemia
Essential Nutrients
• Fibre (roughage)
• Water - Comes from • Found in vegetables, fruit and whole
both drinks (80%) and grains.
food (20%).
• Fibre is not digested and thus helps
• Water moves into the food to move through the stomach
blood via osmosis during and intestines, it also adds bulk.
digestion and then into
cells. Here it acts as a
solvent in which chemical
reactions occur.
• It also helps to maintain a
constant temperature in
the body due to its high
specific heat capacity and
is a metabolite.
Malnutrition
Malnutrition: The lack of a balanced diet can lead
to malnutrition which can have a variety of
outcomes:
Malnutrition
End.