feeding and nutrition
TRANSCRIPT
Level 3º E.S.O.
Carmen Dolores García Pérez
FEEDING AND NUTRITION
1- NUTRIENTS
DIFFERENCE BETWEEN FEEDING AND NUTRITION:
FEEDING: is the taking and ingestion of food.
NUTRITION: is the set of processes which interchange
substances with the environment, the obtaining of
nutrients, the sharing out of these nutrients throughout
the body and the elimination of waste.
BIOMOLECULES• ORGANIC
– Glucids. They have an energetic function.• Simple: They are sweet, crystaline and dissolve in water. Examples: glucose
and fructose, saccharose and lactose.
• Compounds: Examples are starch, glycogen, cellulose (fiber).
– Lipids. They can’t dissolve in water.• Energetic
– Saturated. From animals. They are solid. FAT.
– Unsaturated. From plants. They are liquid. OIL.
• Structural. In membranes.
• Functional and regulatory: vitamins and hormones.
– Proteins. They have a structural function. They are made up of aminoacids (20). We can produce 12 but the other 8 are essential.
– Vitamins. Regulatory function. They are destroyed by heat, oxygenand light.• Fatsoluble: A, D, E
• Watersoluble: B, C
• INORGANIC– Minerals
– Structural: Bones, Teeth.
– Regulatory: Nervous System, Muscles, Metabolism.
– Water: Solvent, Transport, Temperature regulation.
FOOD
GLUCIDS: bread, cereals, vegetables, potatoes and
pasta.
LIPIDS: oil, butter, fat, bacon.
PROTEINS: animals and vegetables.
VITAMINS: vegetables, fresh fruit.
WATER: also in food.
MINERALS: all food.
2- NUTRITIONAL NEEDS
ENERGETIC NEEDS Energy from food
Mitochondria: Cellular respiration
Organic matter (glucids, proteins, lipids) + O2 → CO2 + H2O + Chemical Energy + Waste
Percentages required
Glucids……….60 %
Lipids………...28 %
Proteins………12 %
Energy storage
1 g of glucids……….. 4 Kcal
1 g of lipids…………. 9 Kcal
Minimal energy required
Basal Metabolic Rate: is the energy required to keep your vital functions going
(breathing, blood flow, etc.). It is measured after 12 h resting at a temperature of 20
º C.
It depends on sex, age, height and weight.
It is measured in Kilocalories.
Formulas:
Men 66.5 + (13.7 x kg) + (5 x cm) – (6.7 x years)
Women 55 + (9.5 x kg) + (4.8 x cm) – (4.7 x years)
I.M.C. Kg/m2 El valor obtenido no es constante, sino que varía con la edad y el
sexo. También depende de otros factores, como las proporciones de tejidos
muscular y adiposo
STRUCTURAL NEEDS
To build and repair biological structures.
Mainly: proteins.
REGULATORY NEEDS
Responsible for metabolic reactions, normal
functioning.
Mainly: vitamins and minerals.
3- DIETS
GROUPS OF FOOD
I: Milk and dairy products
II: Meat, fish and eggs
III: Pulses, root vegetables and dried fruits
IV: Vegetables
V: Fruit and derivatives
VI: Cereals and derivatives and sugar
VII: Fats and oils
WHEEL FOOD
BALANCED DIET
Daily requirements
Glucids 60 %
Lipids 28 %
Proteins 12 % (gout)
Fibre 22 g (vegetables + fruits)
Salt: less than 3 g (problems to excretory and
circulatory systems)
Simple glucids: only 10 % of Kcal/day
Cholesterol 300 mg (arteries)
DAILY NEEDS
DISORDERSINVESTIGATION
Obesity (overweight)
Anorexia
Bulimia
I.M.C. Clasificación de la OMS del estado nutricional de acuerdo con el IMC
Clasificación IMC (kg/m2)
Valores principales Valores adicionales
Bajo peso <18,50 <18,50
Delgadez severa <16,00 <16,00
Delgadez moderada 16,00 - 16,99 16,00 -
16,99
Delgadez leve 17,00 - 18,49 17,00 - 18,49
Normal 18,5 - 24,99 18,5 - 22,99
23,00 - 24,99
Sobrepeso ≥25,00 ≥25,00
Preobeso 25,00 - 29,99 25,00 - 27,49
27,50 - 29,99
Obesidad ≥30,00 ≥30,00
Obesidad leve 30,00 - 34,99 30,00 - 32,49
32,50 - 34,99
Obesidad media 35,00 - 39,99 35,00 -
37,49 37,50 -
39,99
Obesidad mórbida ≥40,00 ≥40,00
MEDITERRANEAN DIET
SPECIAL DIETS
These are diets that are used to fight certain
diseases. That is why they have to be prescribed
and controlled by a doctor.
Hypocaloric: have a low amount of energetic nutrients to
fight obesity.
Hypercaloric: have a high amount of energetic nutrients
to fight slimness.
Low cholesterol: are recommended to people who have
a high level of cholesterol and who, therefore, have a
high risk of suffering from cardio vascular diseases or
that actually have it.
High fiber: are used to fight constipation.
Soft diet: have a very low level of fiber. They are used
when the digestive tract moves slowly or in the case of
people who have undergone surgery.
UNDESIRABLE DIETS
Murals in Spanish
One food
Intravenous
OMG (Oh, my God)
Shakes
The Moon
Proteins
Ornish
Cabbage
Drunkorexia
Paleo
4- PRESERVING AND HYGIENE
FOOD PRESERVINGTO ELIMINATE MICROORGANISMS OR STOP THEIR ACTIONS.
PRESERVING PROCESSES:
COLD
Refrigeration: 2-8º C, 2-3 days
Freezing: -12 to -14º C
Deep freezing:-35 to -150º C
HEAT
Sterilisation:110 to 140º C
Pasteurisation: 72º C, 15 s, cooling
UHT (Ultra High Temperature):
135º C, few s.
DEHYDRATION
Drying: low heat, air (dry figs,
raisins)
Concentration: milk, juice
Lyophilisation: freezing and
sublimation (coffee, soup, milk,
meat). It keeps taste and colour.
ADDITIVES
Natural
Smoked: fish, meat
Salted: fish
Pickled: Vinegar, garlic, sugar,
pepper
Artificial
Colouring: doubtful
Antioxidants: citric acid.
Physical characteristics:
Food thickener, emulsifier, stabilizer
Sweetener: diabetics, low salt
Flavour enhancer: freezing, cans
Preserving: to prolong life
RADIATION (on the label)
ADDITIVES
LABELLING 1. Name of food.
2. Ingredients list, additives.
3. Net quantity, volume or number of untis.
4. Expiry date or best-before use date.
5. Special preserving and use conditions.
6. Nutritional information.
7. How to use information, if necessary for an
adequate use.
8. Data of the producer: name, registered name, or
the name of the producer, packer or seller within the
EU and, address.
9. Batch.
10. Country of origin.
11. Barcode.
FOOD TECHNOLOGY
MURAL
Transgenic food
What they are
Advantages
Disadvantages
FOOD HANDLING Microorganisms can cause significant alterations to food and make it
unfit for consumption.
Bacteria: make wine bitter, cause food rotting (degradation of
proteins)
Fungi: appearance of mould
Besides in industrial processes, people must follow a series of
recommendations to avoid the possible exposure of the food to
microorganisms that are in the environment, in clothes or on the
body.
Recomendations:
Be especially careful with personal hygiene when working with food.
Wash your hands frequently and especially when you have used the
toilet.
Use appropiate and clean clothes, a cap to cover your hair, an apron and,
in some cases, a mask and gloves.
Be careful with the hygiene of instruments used to work continuously
(knives, palettes, etc.)
Professionals in the food industry receive the necessary training to
ensure they work appropriately. This training is necessary for them to
5- HEALTHY LIFE STYLEDAILY FOOD
DAILY PORTIONS
DAILY ACTIVITIES
HEALTH AND HYGIENE