Topic 3Feeding and Nutrition

Presentation by Liannette Bellido Cintrón

3˚ ESO Bilingual

IES Francisco Rodríguez Marín, Osuna

2010

Nutrition is the process of nourishing, especially the process by which a living organism assimilates food and uses it for growth.

Feeding is the act or process of giving or receiving nourishment.

Nutrition and Feeding

• The nutritional elements of food, which are essential for all the life processes, make food one of our basic needs.

• Carbohydrates • Lipids• Proteins• Vitamins • Water • Mineral Salts

There are two different groups:

• Simple carbohydrates are typically sweet-tasting and are soluble in water.• To them belong:

Monosaccharide such as glucose and fructose, present in honey and fruit.

Disaccharides such as sucrose in the sugar and lactose in the milk.

Carbohydrates

are essentially energetic substances found in many daily food.

• Complex carbohydratesare formed by the union of many molecules of simple carbohydrates.

• The most important in our diet is starch, composed by many molecules of glucose.

bread, cereals, vegetables, potatoes and pasta are rich in carbohydrates.

Lipids

There are three different functions for lipids in our bodies:

• Energy storage

• Forming the membranes around our cells.

• Hormones and vitamins

are a very diverse group of substances characterized by being insoluble in water they have an oily appearance.

olive oil, sunflower oil, nuts, cream and butter are rich in fat.

Proteins• Proteins are very important

molecules in our cells.

• Each protein within the body has a specific function.

• Some proteins are involved in structural support, while others are involved in bodily movement, or in defense against germs.

They are formed by aminoacids.

egg proteins, milk and generally animal proteins contains a balanced mix of all

amino acids.

Vitamins

There are two types of vitamins:

Fat soluble and water soluble

When you eat foods that contain fat-soluble vitamins, the vitamins are stored in the fat tissues in your body and in your liver. They wait around in your body fat until your body needs them. Vitamins A, D, E, and K are all fat-soluble vitamins.

Your body needs them to work properly, so you grow and develop just like you should. When it comes to vitamins, each one has a special role to play.

Water-soluble vitamins are different. When you eat foods that have water-soluble vitamins, the vitamins don't get stored as much in your body. Instead, they travel through your bloodstream. Whatever your body doesn't use comes out when you urinate.

So, these kinds of vitamins need to be replaced often because they don't stick around! This crowd of vitamins includes vitamin C and the big group of B vitamins: B1 (thiamin), B2 (riboflavin), niacin, B6 (pyridoxine), folic acid, B12 and C.

Mineral Salts

Their functions are:

• Structural, are an important part of bones and teeth.

• Allow the proper functioning of the organs (nervous system, muscles)

simple inorganic chemicals that are required, as nutrients, by living organisms.

Water

The human body is two-thirds water.

• Water helps transport nutrients and waste products in and out of cells.

• Water is necessary for all digestive, absorption, circulatory, and excretory functions.

• Water is needed for the utilization of the water-soluble vitamins.

• It is needed for the maintenance of proper body temperature.

is an essential nutrient that is involved in every function of the body.

Diets• A healthy diet is one that helps maintain or

improve health.• A balanced diet involves consuming

appropriate amounts of all nutrients, and an adequate amount of water.

Few times a month(more frequently in smaller portions)

Several times a week

fruits vegetablesDaily

legumes and nuts

Food Groups

Group I

Milk and dairy products (cheese and yogurt)

Group II

Meat, fish and eggs

Group III

Legume, tuber (potatoe) and nuts.

Group IV

Vegetables

Group V

Fruits and derivatives

Group VI

Cereals (rice, bread, corn), pasta and sugar

Group VII

Fat (bacon, butter) and oils

Nutritional Value

Rich on proteins, fats, vitamins and mineral salts.

High protein conten.

High content of carbohydrates and mineral salts. Also contain proteins.

High water content, fiber, vitamins and minerals. Low in protein and fat.

High water content, fiber, vitamins and minerals. Low in protein and fat.

Rich on carbohydrates. They also contain protein and minerals.

High-fat and fat-soluble vitamins.

Mediterranean diet

Olive oil contains unsaturated fats of vegetable origin, that are more beneficial than the animal’s saturated fats found in butter.

Cereals are rich in complex carbohydrates that are helthier than the simple carbohydrates like sugar.

Legums provide a balanced supply of nutrients and dietary fiber.

Fish are an important source of protein with less cholesterol than meat.

Fruits and vegetables are very rich in vitamins, minerals and fiber.

Important concepts:

• Malnutrition • Obesity • Cardiovascular diseases • Bulimia• Anorexia

Malnutrition

Among the many forms of malnutrition that exist may be mentioned two:

is the condition that occurs when a person's body is not getting enough nutrients.

•Marasmus- is caused by the complete lack of food.

•Kwashiorkor- which is caused by a severe lack of protein in the diet.

Obesity

• 20% of the adult population in developed countries suffer from obesity.

• Obese people have higher risks of having other illnesses such as diabetes.

• To prevent obesity one should avoid the abusive consumption of sugars, fats and alcoholic beverages.

• Exercise or sports are important parts of a healthy lifestyle.

Is the exesive accumulation of body fat that ocurrs when the consumption of lipids and carbohydrates exceeds the nutritional needs.

Cardiovascular diseases

• As preventive measures one should reduce the consumption of foods rich in cholesterol such as meat, cheese, eggs, animal fats, whole milk, sausages, etc.

• To reduce the levels of cholesterol it is recommended the consumption of bluefish, like tuna or sardines.

Includes serious illnesses such as stroke or heart attack, frecuently produce by the excess of cholesterol in arteries preventing the flow of blood.

Bulimia

• To overcome this sense of guilt, sufferers tend to induce vomiting, exercising excessively or use laxatives.

• This behavior can be very dangerous, and can result and very serious medical complications.

People with this illness have recurring episodes of excesive consumption of foods causing them a feeling of guilt.