NUTRITION, DISEASE

AND HEALTH
Conrad A. Omonhinmin PhD
Professor and Researcher
Biological Sciences, CST,
Covenant University
Nutrition
• Nutrition is the science that interprets
the interaction of nutrients and other
substances in food in relation to
maintenance, growth, reproduction,
health and disease of an organism.

• It includes food intake, absorption,

assimilation, biosynthesis, catabolism,
and excretion
Source: WHO, 2009
 Types of
Nutrients and
Foods
Macro-nutrients
• Macro-nutrients – Required in
relatively large amounts. Include:
• Carbohydrates, Fats and Oils,
Protein, Fibre and Water.

• Carbohydrates, Fats and Proteins

provide Structural materials and
Energy.

• Fats provides more energy per gram

(37 Kilojoules) than Carbohydrates
and proteins (17 Kilojoules).
Macro-nutrients
• Water is the most easily lost of all
the macronutrients and so require
rehydration on a frequent basis.
• 2.0 L/day for adult females and 2.5
L/day for adult males is
recommended

• Dietary fibre helps reduce the

chance of gastrointestinal problems -
constipation and diarrhea by
 Micronutrients
• Minerals, vitamins, Phytochemicals, etc
Dietary minerals
-inorganic
chemical elements
other than carbon,
hydrogen,
nitrogen, and
oxygen.

Vitamins –
essential nutrients,
necessary in the diet for good health
Micronutrients
Main Elements Vitamin A - Retinol - night vision and color
Calcium - bones vision, cell differentiation and bone health,
Chloride - electrolyte supports immune function, reproductive
Magnesium – ATP processing , bones processes.
Phosphorus - bones, energy Vitamin B1 - Thiamin - carbohydrate and
processing amino acid metabolism.
Potassium - electrolyte (heart and nerve Vitamin B2 - Riboflavin - carbohydrate and
functions) fat metabolism.
Vitamin B3 - Niacin- helps with cell
Sodium – electrolyte, Excess deplete
differentiation; and participates in DNA
calcium and magnesium.
replication and repair.
Vitamin B9 - Folic Acid - DNA synthesis, cell
Trace minerals division, amino acid metabolism, maturation of
Cobalt - biosynthesis of vitamin B12 red blood and other cells
family Copper - redox enzymes, Vitamin B12 - Cobalamin - metabolism of
(cytochrome) folate, protect the myelin sheath.
Chromium - sugar metabolism Vitamin C - Ascorbic Acid - enhances iron
Iodine - biosynthesis of thyroxine absorption, collagen synthesis, antioxidant,
Iron -hemoglobin , several enzymes regenerates vitamin E, synthesis of
Manganese - processing of oxygen neurotransmitters, DNA and hormones.
Molybdenum - oxidases Vitamin D - Cholecalciferol - regulates blood
Selenium - peroxidase (antioxidant calcium levels,supports bone health.
proteins) Vitamin E - Tocopherol - protects cell
Zinc - several enzymes membranes from oxidation.
Vitamin K – Phylloquinone - plays a role in
(carboxypeptidase)
blood clotting and aids bone formation.
So
Eating Habits
Eating Habits – Eating Right
Eating Habits – Eating Right
1. Timely meals - Reduce cravings and health pitfall by eating regularly. Avoid skipping main
course meals like breakfast, lunch and dinner.

2. Breakfast is Key - Breakfast is said to be the most important meal of the day. Good
Carbohydrate, and Fibre, medium fats and protein content. Fruits and nuts to go.

3. Drink a lot of Fluids - “moisture is the essence of wetness and wetness is the essence of
beauty”.

“Drink water between meals instead of with them so that the digestive juices will not be diluted”
Reduce the amount of soft drinks, tea or coffee intake to minimum or zero.

4. Vegetables and Fruits - Getting your food from plants is a great healthy eating source.
Fruits and vegetables release energies, alertness and antioxidants to harvest harmful by
products.

5. Try Variety, But not too Much - The majority of fit people say they eat virtually the same
meals every day.

5. Eat Small Portions - Eating satisfying portions more often is recommended.

7. Limit sugar & Junk intake - Dont eliminate food, but limit your intake of junk food and
sugar, ice cream etc.

8. Limit Non-Diary protein (Meat & Fish) - Proteins are good sources of B12 and iron and
fish in particular contains lots of omega 3 fatty acids, but dont eat protein in excessive.
Eating Habits –Right Time
Eating Habits – Eating Right
Other Factors
Non-Modifiable Risk Factors
Rest - Sleep and relaxation
Preventive Health Practices
Preventive Health Practices
Preventive Health Practices
Common and Emerging Tropical Diseases
Common and Emerging Tropical Diseases
Common and Emerging Tropical Diseases
Common and Emerging Tropical Diseases
Causes of Emerging Diseases
Causes of Emerging Diseases
Leading Risk Factors for Health
Attributable Mortality, 2004

Source: WHO, 2009

 Prevention is Everyone’s Business

Government Ministry of
Health

International
Organizations Civil Society Ministry of Ministry of
Education Transport

Ministry of
Agriculture
Private
Industries Academia

Interest
Groups
 What are We Here for?

• Breaking barriers
– Listening to each other
– Opening our minds to different perspectives
• Improving our understanding of:
– What is at stake
– What works
– What solutions are viable
 Further Reading

• FAO 2001. Food Balance Sheet- A Hand

Book. Food And Agriculture Organization
of The United Nations Rome, 99p.