Apeh Daniel O.

Background
• The phrase “You are what you eat” gives the
notion that to be fit and healthy
physiologically, socially and mentally you need to
eat good food. (Victor Lindlahr, 1920)

• To eat means to take something into the mouth

as food and swallow it; what you eat is a part of
your diet. (Microsoft® Encarta® 2009)

FOOD
Food refers to any material that can be ingested
by an organism and metabolized to provide
energy and precursors for biosynthetic reactions.
(Clarke and Herbert, 1986)
Background cont’d
Food contents- Desirable and Undesirable

• Nutrients

• Microorganism –Pathogenic and non-pathogenic

• Poisons in form of metal contaminants

• Secondary metabolites of sources ranging from

plant, animals, fungi e.t.c.

• Antinutrients e.g phytate, Hydrogen cyanide, saponin e.t.c

• Others
 FIVE FOOD GROUPS AND ITS SIGNIFICANCE
Food Group Main Nutrients
I Cereals, Grains and their Products: Energy, protein, Invisible fat Vitamin – B1,
Rice, Wheat, Maize, Barley, Vitamin – B2, Folic Acid, Iron, Fibre.
Rice flakes.
II Pulses and Legumes : Energy, Protein, Invisible fat, Vitamin –
B1, Vitamin – B2, Folic
Cowpea, Peas, Soybeans, Beans
Acid, Calcium, Iron, Fibre.
III Milk and Meat Products :
Milk :Milk, Curd, Cheese Protein, Fat, Vitamin – B12, Calcium.
Meat :Chicken, Fish, Egg, Meat. Protein, Fat, Vitamin – B2
IV Fruits and Vegetables : Carotenoids, Vitamin – C, Fibre. Invisible
Fruits : Mango, Guava, Tomato Fats, Carotenoids,Vitamin – B2. Folic Acid,
Vegetables : Spinach, Coriander, Calcium, Iron, Fibre.
Carotenoids, Folic Acid, Calcium, Fibre
Onions
V Fats and Sugars :
Fats: Butter, Cooking oils; Energy, Fat, Essential Fatty Acids
Groundnut,
Sugars: Sugar, Jaggery Energy
Gopalan. C, Rama Sastri B.V. and Balasubramanian S.C., 1989, Nutritive Value of Indian
Foods, National Institute of Nutrition, ICMR, Hyderabad
 FOOD FUNCTIONS

Sheila et al., 2004 ‘Nutrition and Dietetics’

 DIETARY GUIDELINES
• Dietary Guidelines attempt to answer the question, “What should
we eat to stay healthy?”
• Specifically, the Guidelines provide advice for healthy people
about food choices that promote health and reduce the risk of
disease.
Some Examples
• Recommended Dietary Allowances, Estimated Safe And Adequate
Daily Dietary Intakes, Daily Reference Intake, And Daily Values
• American Cancer Society And National Cancer Institute Guidelines
• World Health Organization Recommendations
• Dietary Guidelines for the Nigerian Population (FAO, 2006)
• Food pyramid
Carolyn D. Berdanier et al (2007). Handbook of food and Nutrition
 FAO DIETARY GUIDELINES FOR THE NIGERIAN POPULATION
• Good Nutrition
No single food by itself (except breast milk) provides all the nutrients in the right
amounts that will promote growth and maintain life. To achieve good nutrition,
therefore, it is necessary to consume as wide a variety of foods as possible from the age
of 6 months
• GROUPS
– Infants (0–6 months)
-- Infants (7–12 months)
– Toddlers (13–24 months)
– Children (25–60 months)
– School-aged children (6–11 years)
– Adolescents (12–18 years)
– Adults (male and female)
– Pregnant women
– Breast-feeding mothers
– The elderly

• Physical Activity/Exercise
• Healthy Lifestyle
– Alcohol
– Tobacco
• FAO. Dietary Guidelines for Nigeria. Food guidelines by country. FAO Nutrition Information, Communication and Education. At:
http://www.fao.org/ag/agn/nutrition/education _guidelines _nga_en.stm, Accessed February 13, 2006
 FOOD PYRAMID

•Balance
•Variety
•Moderation
Source: Srilakshmi .B 2003.Dietetics, New Age International (P) Publishers Ltd.Chennai : 1992 Food Pyramid
 NUTRITION
• Nutrition is the science of foods and nutrients, their
action, interaction and balance in relationship to health and
disease, the processes by which the organism
ingests, digests, absorbs, transports and utilizes nutrients and
disposes of their end product (Robinson, 1982).

• Nutrients are the constituents in food needed by the body in

adequate amounts for normal growth and maintenance of life
processes. These include Carbohydrates, Proteins, Fats, Minerals
and Vitamins; Water is included in current lists.

• Health is defined by the World Health Organization (WHO) as

the “State of complete physical, mental and social well being and
not merely the absence of disease or infirmity”. To maintain good
health and nutritional status one must eat a balanced food, which
contains, all the nutrients in the correct proportion.

Sheila et al. (2004) Nutrition and Dietetics

 EFFECTS OF HEALTHY NUTRITION
• Fuel to perform daily activities
• Nutrients for the body cells
• Growth and repair of tissues
• Reinforcing the immune system
• Preventing chronic diseases of lifestyle
• Maintaining good mental health
• Ensuring healthy teeth and bones
• Improve digestion, sleep and
concentration, regular bowl, weight
loss, improve skin tone and texture.
Ebuka E. (2011) unpublished
 Malnutrition
Malnutrition as defined by World Health Organization
(WHO) is a pathological state resulting from a relative or
absolute deficiency or excess of one or more essential
nutrients, this state being clinically manifested or
detected only by biochemical, anthropometric or
physiological tests.
Four forms can be distinguished:
• Undernutrition
• Severe undernutrition/Marasmus
• Specific deficiency
• Overnutrition
Sheila et al. (2004) Nutrition and Dietetics
 NUTRIENTS
what we look for in food and their functions

 Water

 Carbohydrate

 Protein

 Lipids

 Minerals

 Vitamins
 WATER
 The human body is made up of over 70% water. Our blood is more than 80%‚ our
brain over75%‚ and the human liver is an amazing 96% water!
 SOURCES: water; juices and other beverages; soups and many
"solid" food (fruits, vegetables, breads, etc.).
FUNCTIONS
•Aids digestion
•Works to keep muscles and skin toned
•Transports oxygen & nutrients to cells
•Eliminates toxins & waste from the body
•Regulates body temperature

Source : Susan.R.Holman,1987. Essentials

 Dehydration and Rehydration of Nutrition for the Health Professionals.
 CARBOHYDRATE
 Complex carbohydrate foods provide calories and other nutrients
• Sources: ("starches"): rice, pasta, vegetables, breads, noodles, grains,
cereals, potatoes, nuts, seeds, dried beans, lentils and peas, vegetables,
and some fruits.
 Simple carbohydrate foods provide calories alone “empty calories”
• Sources: Table sugar, powdered sugar, brown sugar and "natural" sugars
in honey and some fruits.
Functions
• Energy
• Glucose
• Protein Sparing Action
• Fat Metabolism
• Synthesis of Body Substances
• Precursors of Nucleic Acid
• Detoxification Function
• Roughage of The Diet
 Defects
• Hyperinsulinaemia
• Diabetes
• Obesity
 Made up of amino acids
PROTEINS
• Nutritionally Essential Amino Acids e.g histidine, isoleucine, leucine
• Non-Essential Amino Acids e.g alanine, arginine, aspargine
 CLASSIFICATIONS
• Complete protein e.g animal foods; fish, meat, chicken, eggs, milk, and soy beans.
• partially complete protein e.g Gliadin in wheat
• Incomplete protein e.g Protein in Wheat germ, dried beans, peas, grains and cereals
 Biological Value of Protein
 Functions
• Build and repair body tissues
• Enzymes
• Antibodies
• Energy
• Storage and transport
• Homeostasis; Acid-base balance
• Contribute to sensory & physical properties of food
 Deficiency
Protein energy malnutrition(PEM)
• Kwashiokor : quantitative and qualitative deficiency of protein in diet
• Marasmus : is due to continued restriction of energy intake
 Classification schemes
LIPIDS
• Simple lipids; Fats and Oils, waxes
• Compound lipids e.g Glycolipids
• Derived lipids e.g sterols, fatty acids, alcohol

• Essential fatty acid; Linolenic acid, linoleic acid and arachidonic acid
• Non – Essential fatty acid; Palmitic acid, oleic acid and butyric acid

• Visible fats; Oil seeds e.g coconut; Butter; Fish oils

• Invisible or hidden fats e.g Cereals, Milk
 Functions
• They are the concentrated fuel reserve of the body
• Lipids are the constituents of cell membrane structure
• They are essential for the digestion, absorption and utilization of fat soluble vitamins
• cellular metabolic regulators (Steroid hormones and prostaglandin).
• insulating materials
• Delays blood clotting time

 Cholesterol

• Defects
• Deficiency of essential fatty acids leads to cessation of growth
• Skin phrynoderma or toad skin
• Hyperlipidaemia
• hypercholestoraemia
 VITAMIN
our body cannot manufacture vitamins; you must obtain them through foods

Vitamin A Vitamin C
Vitamin C
Funcions Funcions
•Visual process •Formation of cement substances & collagen
•Protein synthesis •Found in blood vessels teeth and bones
•Supports reproduction and growth •Biosynthesis of non-essential amino acids
•Regulates the antibodies and cellular •Wound healing
immune response •Carnitine synthesis
•Antioxidant •Synthesis of norepinephrine
Sources •Anti-oxidant
Plant sources are rich in Beta carotene; Sources
green leafy vegetables, mango guava, cashew fruit, cabbage, bitter gourd,
oranges, tomatoes
Good sources of Vitamin A are sheep liver
egg, milk Effects of Deficiency
Effects of Deficiency Infantile scurvy
Xeropthalmia Adult Scurvy
 MINERALS
 Inorganic substances
 Classification based on the amount needed by humans per day
• Macronutrients e.g calcium, phosphorus
• Micronutrients e.g iron, Iodine

Calcium Iron
Functions Functions
•Bone formation •Iron forms a part of the protein –
•Tooth formation haemoglobin which carries oxygen
•Clotting of blood •Part of the myoglobin in muscles
•Activator for enzymes such as rennin and •Conversion of beta carotene to Vitamin A
pancreatic lipase •Synthesis of carnitine, neurotransmitters
•Detoxification of drugs in the liver
Sources Sources
•cuminseeds Haem iron – is obtained from animal tissues;
•poppy seeds Liver, fish, poultry eggs, meat
Non-heam iron – is obtained from plant
Effects of Deficiency foods. vegetables, dried fruits, cereal
•Osteoporosis Effects of Deficiency
•Tetany •Nutritional anaemia
 FOOD PREPARATION/PROCESSING
AND ITS EFFECTS
Boiling
Cooking
Drying
Frying
Roasting
Freezing
Fermentation- detoxification
Preservation (Canning/ Radiation)
Storage and Handling
 SOME DIET TYPES
• Vegetarian Diet: Vegetarian dietary patterns can represent an exceptionally
healthy way of eating. They are typically rich in vitamins, minerals,
phytochemicals, and fiber while often also low in fat, saturated fat, and
cholesterol; cereals, roots, nuts, vegetables, fish egg and chicken i.e nonflesh
foods.

• Fad diets : Popular weight loss diets often incorporate various principles of
vegetarianism, although not generally in nutritious, balanced ways.
The cabbage soup diet is an example, which is based on consuming only vegetable
soup based on cabbage as a weight-loss technique

• Fruitarian : Consumes botanical fruits (including nuts and seeds), avoids meats,
poultry, seafood, dairy, eggs, and vegetables. May avoid legumes

• Macrobiotic : Largely based on grains and in-season foods, including vegetables

(except those of the nightshade family), sea vegetables, soups, and beans.

• Natural hygiene or raw foods diet : Generally raw vegetables, fruits, whole grains
or sprouted grains (in some cases may be cooked), sprouted or nonsprouted
legumes, nuts, and seeds. Some consumers may consume raw dairy products.
• Others… Carolyn D. Berdanier et al (2007). Handbook of food and Nutrition
 FOOD IN THERAPY
Some fruits/ food contains; Antioxidants, Antimicrobial, Hypoglycaemic
agents and Immune system boosters

Few Examples
• vegetables, nuts, fruits, and beverages such as coffee and tea are rich in
flavonoids, tannins and other phytonutrients which exert a wide range of
biochemical and pharmacological properties e.g cancer preventive
activities
• soy and soy-based foods are rich isoflavones; Hormone metabolism and
protein synthesis

• Onions and garlic are rich in Alium which is a protection against Cancer
and heart disease
• Tea is rich in catechins an antioxidant
• Grapes rich in Anthocyanins which are free radical scavengers, that protect
DNA from damage.
e.t.c…….
David Heber (2007). Handbook of food and Nutrition
 FOOD AND THE MIND
“A Hungry man is an Angry man”

• Poor nutrition can impair neural development, leading to lower intelligence

quotient in humans and flawed song learning in birds.
• Scientific research has also gathered that poor nutrition early-on in a child’s life
brings about social problems. The child develops an anti-social and aggressive
behavior which he will have to live with till the end of his adolescent years
(Carey, 2005).
• In Okinawa, an island in Japan where people frequently eat fish and exercise,
the lifespan is one of the world’s longest, and the population has a very low
rate of mental disorders, Gómez-Pinilla noted.
• Folic acid is found in various foods, including spinach, orange juice and yeast.
Adequate levels of folic acid are essential for brain function, and folate
deficiency can lead to neurological disorders such as depression and cognitive
impairment
• “Omega-3 fatty acids support synaptic plasticity and seem to positively affect
the expression of several molecules related to learning and memory that are
found on synapses,” Gómez-Pinilla said. “Omega-3 fatty acids are essential for
normal brain function.
•
EATING DISORDERS
Eating disorders occur over a continuum of increasingly pathological behavior. Excessive self-evaluation and a
preoccupation with weight, shape, and size. Other common characteristics include an intense fear of weight gain and a
relationship with food that borders on obsessive.

ANOREXIA NERVOSA
Starts with only small reductions in total food intake, patients eventually reduce their energy and fat intake to a point
where they are consuming only a limited number or foods in a highly ritualistic fashion.
• The disorder is characterized by severe, voluntary starvation (300 to 600 kcal per day).
• Refusal to maintain body weight at or above 85% of expected for height and age (could include a BMI ≤ 17.5)
• Body image disturbances, which may include the denial or lack of appreciation for the seriousness of one’s currently
low weight,
• BULIMIA NERVOSA
• BN is characterized by recurrent episodes of eating unusually large quantities of food at a meal, and eating until the
food is gone or the person is uncomfortably or painfully full. Efforts to purge the excess food, typically between 1000 to
2000 kcal
• within a 2-h period, that are associated with a sense of lack of control over the eating process during the episode
• Use of compensatory or purging behavior such as self-induced vomiting, laxative/enema or diuretic abuse, restrictive
dieting, fasting, or excessive exercise
• BINGE-EATING DISORDER
Characterized by recurrent binge-eating episodes without a compensatory effort to eliminate caloric excess.
• Eating much more rapidly than usual
• Eating until uncomfortably full
• Eating large amounts of food despite not feeling physically hungry
• Eating alone because of embarrassment over quantity of food consumed
• Feeling disgusted, depressed, guilty, or ashamed after the binge
 Health Implications-Some examples
• Hyperinsulinemia
• Obesity
• Protein energy malnutrition(PEM)
• Hypertension
 Hyperinsulinemia
• Insulin is the hormone - produced by the pancreas - that
allows glucose into cells where it can be utilized as fuel.
• Too much dietary carbohydrate result in cells becoming
resistant to insulin.
• The insulin receptors that sit on every cell’s surface lose their
ability to function.
• The pancreas then secrete more insulin than is normal to get
glucose inside the cell.
• This process is known as “insulin resistance” and the resultant
condition is “hyperinsulinemia”.
There is mounting evidence linking hyperinsulinemia to:
Hypercholseterolemia, Hypertriglyceridemia, Obesity,
Hypertension, Immune disorders, Cellular proliferation,
Diabetes, Heart disease, Mood dysfunction, Brain
dysfunction, Stroke, Cancer e.t.c
Michael Eades “Protein Power, and an iceberg with hyperinsulinemia”
•
Obesity
The role of nutrient intake in promoting obesity is
quantitative, qualitative, and temporal
• The increasing availability of food
• Hedonic factors
• Visual cues
• Carbohydrates with a high glycemic response
• The intake of dietary fat is significantly related to adiposity.
• The pattern of food intake may play a role in the development of obesity

• BODY MASS INDEX

• The BMI is highly correlated with fatness, and minimizes the effect of
height. It is calculated as:
• BMI = wt (in kg)/ht2 (in meters)
• BMI Weight Classification
• 18.5–24.9 Normal weight
• 25.0–29.9 Overweight
• 30.0–34.9 Class 1 obesity
• 35.0–39.9 Class 2 obesity
• >40 Class 3 obesity
 Web Sites for Food Intake
Recommendations
• Daily recommended intake (DRI)
www.nap.edu and http://www.nal.usda.gov/
• Dietary guidelines www.health.gov/dietary
guidelines/
• Food pyramid www.mypyramid.gov/tips
resources/menus.html
• Cancer risk reduction
www.cancer.org/docroot/PED/content/PED
• Food from plants www.5aday.gov/