NOTE

EXCERCISE

ASSIGNMENT

IMPORTANCE OF GOOD NUTRITION

IMPORTANCE OF GOOD NUTRITION

For the growth, repair and replacement of damaged cells. Energy supply. For the maintenance of good health. Water is importance as a medium for chemical reaction and transport digested food and excretory product in the body.

9.1 NUTRITION 9.2 Food Contamination 9.3 Food Technology

Diet
Consuming food that contains all seven classes of food. The seven classes are, carbohydrates, proteins, lipids, vitamins, minerals, water and fibers.

BALANCED DIET

A balanced diet is the consumption of food from the seven basic classes of food according to the individual need.

HEALTH PROBLEAM

CARBOHIDRATE

VITAMINS

PROTEIN FAT MINERAL SALT

WATER ROUGHAGE

Health Problem Related to Nutrition and Eating Habits

Malnutrition Anorexia Obesity

Lack of one or more classes of food in the daily diet.

The causes are psychological and stem from a misconception of being Eg: marasmus, kwasyiorkor,beri-beri,scurvy overweight or a fear of becoming fat. Symptoms marasmus Kwasyiiorkor beri-beri scurvy Symptoms: severe weight loss Pale cease to menstruate

A person is obese if his body weigh is 20% more than the ideal weight that corresponds with his height and age. Symptoms: protruding abdomen easily tired

Malnutrition Malnutrition occurs when there is a lack of one or more classes of food in the daily diet.

FACTORS AFFECTING A DIET

Age: Young children and teenagers needs more energy
as they grows rapidly and have a higher metabolic rate.

Sex: Generally adult males need more energy than adult

females because of their higher metabolic rate . Occupation /activity: A manual worker needs more energy as he needs more energy to perform his job

FACTORS AFFECTING A DIET

Health: A sick person needs more energy and more nutrien than a healthy person.

Climates/surrounding temperature:A person in a cooler climate tends to utilize more energy for the same work compared to another in a warmer climate. This is so because they tend to lose more body heat therefore more energy is needed for cooler climates Size/weight: The bigger the size, more energy is needed compared a smaller person.

Energy requirement by an Individual

Age/Sex Newborn Child (age 5-7) 12-15 Female Teenager Male Teenager (Age 12 -15) Female Office Male Office Female laborer Energy kJ daily 2000 7500 9500 12500 9800 11000 18500 Occupation Male Laborer Pregnant Lady Breast Feeder Athlete Retiree Female Teacher Male Teacher Energy kJ daily 21000 10000 11500 18000 8000 15000 17000

Anorexia nervosa

Make themselves vomit in order to lose weight

Excessive Consumption of High Cholestrol food

Cholesterol deposited on the wall of arteries

The lumen of arteries become narrows

ARTERIOSCLEROSIS

Lumen

Cholesterol

Narrow Lumen

Normal artery

Deposition of cholesterol

Narrow Lumen

ARTERIOSCLEROSIS
Narrowing Of Lumen

Artery Wall

Deposition of cholesterol

Marasmus is a form of severe protein-energy malnutrition characterised by calorie deficiency and energy deficiency

Kwashiorkor is a type of childhood malnutrition with controversial causes, but it is commonly believed to be caused by insufficient protein intake

Beriberi is a nervous system ailment caused by thiamine (vitamin B1) deficiency; its symptoms include weight loss, emotional disturbances, impaired sensory perception (Wernicke's encephalopathy), weakness and pain in the limbs, and periods of irregular heart rate. Edema (swelling of bodily tissues) is common. In advanced cases, the disease may cause heart failure and death.

 Scurvy (N.Lat. scorbutus) is a deficiency disease that results from lack of vitamin C

YOU ARE WHAT YOU EAT

Unit 9.2 Food Contamination

Unit 9.2.1 Microorganism

Unit 9.2.1 Microorganisms

What is microorganis ms?

Minute organisms that cannot be seen with the naked eye. They can only be seen with the help of a microscope. Also known as microbe BACK

5 GROUPS OF MICROORGANISMS

Bacteria Viruses Protozoa Algae Fungi

BACTERIA

Bacillus

Spirillum

Coccus

Vibrio

HIV viruses

HIV viruses in lymp Bacteriofage viruses

Ameoba

Paramecium

Dinoflagellate

Diatoms

Euglena

Mucor

Aspergillus

Yeast

USEFUL MICROORGANISMS Food digestion The decay process Medicine Agriculture industry

Food Digestion:
Bacteria and protozoa in the stomach/small intestine of a Herbivore such as cow.
Cellulase enzyme

Protozoa in intestine of a termites.

Cellulase enzyme

Cellulose (from grass)

Cellulose (from wood)

Glucose (absorbed & used by herbivore to produce energy

Glucose (absorbed & used by termites to produce energy

The decay process:

Bacteria and fungi act as decomposers. Saprophytic microorganisms that secrete enzyme which changes complex organic substances into simple molecule.

The decay process:

Bacteria and fungi act as decomposers. Saprophytic microorganisms that secrete enzyme which changes complex organic substances into simple molecule. In sewage treatment plants, microorganisms are used to decomposed human faeces, producing carbon dioxide , methane gas and humus. Methane gas is used as fuel while humus is used as an organic fertilizer.

Dead plants and animals Tissues (complex organic Substances)

Decaying bacteria

Ammonium compound
Nitrifying bacteria

Nitrate compounds (easily absorbed by plants)

Medicine:
Microorganisms Bacteria and fungi Bacteria Dead bacteria/viruses Production Antibiotic Vitamin Hormon Vaccines

Agriculture
Bacteria and fungi are used in agriculture to increase the amount of nitrogen elements in the soil and to recycle nitrogen. Microorganisms are used in biological control to kill pests. E.g: bacteria is used to kill fly larva and caterpillars .

Industry
Microorganisms Yeast (fungi) Bacteria Useful Making bread Producing alcohol Making yoghurt Making cheese Making vinegar Making leather products Making soya sauce

Bacteria and fungi

HARMFUL MICROORGANISMS
Microorganisms that cause diseases are called pathogens. Some bacteria turn food rotten and unsafe for consumption. These microorganisms decompose food and release toxins which result in food poisoning. Bacteria can cause tooth decay and gingivitis

Diseases Caused by Microorganisms

Microb Bacteria Diseases Cholera Typhoid Vomiting Diarrhoea poor appetite Headaches fever, lethargy, and Symptoms

generalized aches and diarrhea pains, Viruses Hepatitis A Fever Headache Jaundice Fever Chills Pain in the upper right portion of the abdomen Loss of appetite Tiredness Swollen liver Nausea Vomiting Weight loss Enlarged liver

Protozoa Amoebic dysentery

FOOD POISONING symptom s

Caused by

Bacteria:
e.g: C.botulinum E.Coli E.cholerae

Diarrhoea Vomiting Weakness in joints Unable to retain water Stomach ache

FACTOR THAT AFFECT THE GROWTH OF MICROORGANISMS

5 FACTOR
I U NRN TET

EU LA VH p
TMR EP A E TR UE

HT LIG

NIN UT T R E
The basic needs for the growth and reproduction

of microorganisms
Saprophytic microorganisms obtain nutrients

from dead organic.

Parasitic microorganisms obtain nutrients from

living organisms
Autotrophic microorganisms manufacture their

own food through photosynthesis.

 All microbe need water to grow As a medium for biochemical

HMI UID T Y

activities that take place in microbe Most microbe will die in dry conditions Bacteria form spores to survive in dry conditions

LH IGT

Bacteria and fungi like to live in

dark place The ultraviolet ray can kill the microbe Algae live in places that have sunlight to carry out the photosynthesis prosess.

TPAR EETE MU R Temperature between 35C - 40C is suitable for most of the microorganisms activities.
Below 0C the microbe will be inactive Most microbe will die when the

temperature is over then 60C.

Bacteria spores can still live till 120C.

The number of bacteria colonies

1
Temperature

10

20

30

40

50

60

The effect of temperature on the reproduction of bacteria.

 Mosta pu Hmicroorganisms live well at around V le

pH 7 (6-9) Microorganisma can be destroyed in conditions that are too acidic or to alkaline. Bacteria grow well in weak alkaline (7.4) Protoza & fungi grow well in weak acidic (6.8)

The number of bacteria colonies

1
pH Value
1 2 3 4 5 6 7 8 9 10 11 12 13 14

The effect of temperature on the reproduction of bacteria.

Defination Of Food Technology Importance of Food Technology Food Processing Food Additives

 Food technology is the field of knowledge that uses science and engineering in the production, processing, packaging, distribution and preparation of food.

IMPORTANCE OF FOOD TECHNOLOGY

To produce a variety of food that is safe and healthy using advanced technology. This creates diversity and adds value to food. Maintain the freshness of raw food items for a longer time. In this way, food products can be exported and therefore help in improving the countrys economy.

PROCESSED FOOD IS FOOD WHICH IS MADE FROM RAW FOOD MATERIAL AND SAFE FOR CONSUMPTION BY HUMANS.

The Purpose of Processing Food

To kill microorganisms or to prevent the growth of certain bacteria and fungi which cause food poisoning. To make food last longer. To make digestion of food easier. To make food tastier, more nutritious and attractive.

PASTEURISATION

FREEZING

COOLING

DEHYDRATION

FREEZE DRYING

IRRADIATION

CANNING

VACUUM PACKAGING

Refer page 204/205

PASTEURISATION

DEHYDRATION

FREEZING

FREEZE DRYING

COOLING

CANNING

VACUUM PACKAGING

IRRADIATION

FOOD ADDITIVES
Small amount of safe chemicals that are intentionally added to natural food to:
1.

Enhance quality of food ( texture, taste, smell, acidity or alkalinity).

2. For use in technology ( processing, manufacturing, softening, packaging, transportation and storage). 3. To give character to the food ( includes coloring, adding antioxidants, taste enhancement, and addition of food conditioner)

TYPES OF ADDITIVES
Stabilizers, thickeners and gelling agents, like

agar or pectin (used in jam for example) give foods a firmer texture. Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea. Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.

Anticaking agents keep powders such as milk powder from caking or sticking. Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Colorings are added to food to replace colors lost during preparation, or to make food look more attractive. Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk.

 Flavors are additives that give food

a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources. Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms .