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7.1 DIET:
THE NEED OF FOODS
For growth
As a source of energy
For replacement of
worn and damaged
tissues
Balance diet: is a diet in which all the components needed to
maintain health are present in appropriate proportions.
We need about 12000 kJ each day. However, the figure will
vary according to our age, gender, occupation and activity.
7.1 BALANCED DIET: ENERGY REQUIREMENTS
Age
The amount of energy we need tends to increase as we approach adulthood.
The energy needs of adults go down as they age.
Activity levels
People who are active tend to need more energy than sedentary people.
Gender
Females tend to have lower energy requirements than males.
Females, on average, have a lower body mass than males, which has a lower
demand on energy intake.
7.1 BALANCED DIET: VEGETARIAN AND VEGAN
Vegetarian Vegan
Vegetarians and semi-vegetarians do not Vegans, do not eat any animal products.
eat meats. their diets include a good variety of
They still include dairy products, eggs and cereals, peas, mushrooms, beans and nuts
possibly fish in their diets to obtain in order to obtain all the essential amino
proteins. acids to build their body proteins.
7.1 BALANCED DIET: SPECIAL NEEDS
Pregnancy Lactation
the demand for energy and The mother need to increase her
protein will increase. intake of proteins, vitamins and
her diet should include protein calcium to produce milk of
for making the babies tissues, adequate quality and quantity.
calcium and vitamin D are
needed for bone development,
and iron is used to make the
haemoglobin in its blood.
7.1 BALANCED DIET: CLASSES OF FOODS
CARBOHYDRATES
The cheapest and most readily
available source of energy.
The excess carbs is converted
in the liver to glycogen (in liver
/ muscle) or fat (in abdomen or
under the skin)
7.1 BALANCED DIET: CLASSES OF FOODS
CARBOHYDRATES
Sucrose - table sugar
Glucose and fructose - occur
naturally in many fruits and some
vegetables
Starch - abundant in potatoes,
bread, maize, rice and other cereals
Cellulose has relatively little
nourishment but it is important in the
diet as fiber, which helps to maintain 1 g carbohydrate gives 16 kJ of energy
a healthy digestive system.
7.1 BALANCED DIET: CLASSES OF FOODS
LIPIDS (FATS AND OILS)
Animal fats are found in meat, milk,
cheese, butter and egg-yolk.
Plant fats occur as oils in fruits (e.g.
palm oil) and seeds (e.g. sunflower
seed oil), and are used for cooking
and making margarine.
1 g fat gives 37 kJ of energy.
Lipids are used in the cells of the Fats provides long-term storage of energy
body to form part of the cell in fat deposits. The fatty tissue, adipose
membrane and other membrane tissue, under the skin forms a layer that can
reduce heat losses from the body.
systems.
7.1 BALANCED DIET: CLASSES OF FOODS
PROTEINS
Lean meat, fish, eggs, milk
and cheese are important
sources of animal protein.
All plants contain some
protein, but soybeans, seeds
such as pumpkin, and nuts
are the best sources You need 0.57 g protein for every
kilogram of your body weight
7.1 BALANCED DIET: CLASSES OF FOODS
PROTEINS
Proteins, will be digested into amino
acid they will be used to build up
different proteins needed to build
enzymes, cells and tissues, e.g. skin,
muscle, blood and bones.
The amino acids that are not used
for making new tissues cannot be
stored, but the liver removes their
amino (—NH2) groups and changes 1 g protein gives 17 kJ of energy
the residue to glycogen.
7.1 BALANCED DIET: CLASSES OF FOODS
Pg. 92
7.1 BALANCED DIET: CLASSES OF FOODS
VITAMINS
The features shared by all vitamins are: Classes of vitamins:
They are not digested or broken down The fat-soluble vitamins, found
for energy. mostly in animal fats or vegetable
Mostly, they are not built into the body oils. Example: Vit. D
structures. The water-soluble vitamins, present
in green leaves, fruits and cereal
They are essential in small quantities for
grains. Example: Vit. C
health.
They are needed for chemical reactions Plants can make these vitamins in their
in the cells, working in association with leaves, but animals have to obtain
enzymes. them from other sources
7.1 BALANCED DIET: CLASSES OF FOODS
VITAMINS
Pg. 93
7.1 BALANCED DIET: CLASSES OF FOODS
SALTS: IRON
Iron is needed to build
haemoglobin in red blood
cell.
Lack of iron will cause
insufficient number of
haemoglobin and oxygen-
carrying capacity of the
Food: red meat, liver, kidney, eggs
blood is reduced. Hence cause groundnuts, wholegrains and green
anemia vegetables
7.1 BALANCED DIET: CLASSES OF FOODS
SALTS: CALCIUM
Calcium, in the form of
calcium phosphate, is
deposited in the bones and
the teeth and makes them
hard.
It plays an essential part in
normal blood clotting, muscles Food: milk, cheese
contraction and for the Vitamin D and bile salts are needed
transmission of nerve impulses. for efficient absorption of calcium.
7.1 BALANCED DIET: CLASSES OF FOODS
DIETARY FIBER / ROUGHAGE
We do not have enzymes for Fiber and colon bacteria add
digesting cellulose so it will reach bulk to the contents of the colon
the colon without being digested. and help it to retain water.
This undigested part of the diet is This softens the faeces and help
called fiber or roughage. to prevent constipation and keep
the colon healthy.
The colon bacteria digest some of
the substances in the plant cell
walls to form fatty acids. Food: vegetables and fruits
7.1 BALANCED DIET: CLASSES OF FOODS
WATER
Water acts as a solvent and as a transport medium for food
substances.
Water break down insoluble substances to soluble ones. These
products then pass, in solution, into the bloodstream.
Since we lose water by evaporation, sweating, urinating and
breathing, we have to make good this loss by taking in water with the
diet.
About two-thirds of the human body is water. It is found in the cytoplasm of our cells and in body fluids like blood.
7.1 BALANCED DIET: MALNUTRITION
When someone are not Causes:
getting enough food or Famine due to drought or flood
getting too much food or Soil erosion
the wrong sort of food Wars
they need. Too little land for too many people
The victims will have Ignorance of proper dietary needs
reduced resistance to Poverty
infectious diseases.
7.1 BALANCED DIET: MALNUTRITION
Starvation
If the total intake of food is
not sufficient, the body
tissues themselves are broken
down to provide the energy
to stay alive.
This leads to loss of weight,
muscle wastage, weakness
and ultimately starvation.
Infection, plant toxins, digestive failure can also cause kwashiorkor
By measuring a person’s
height and body mass, it is
possible to use a chart to
predict whether or not they
have an ideal body mass
7.1 BALANCED DIET: MALNUTRITION
Constipation
Chronic constipation is infrequent bowel
movements or difficult passage of stools that
persists for several weeks or longer.
Causes of constipation:
Lack of fiber
Low water intake
Imbalance of gut microbes
Stress
7.1 BALANCED DIET: MALNUTRITION
Scurvy
Caused by a lack of vitamin C
(ascorbic acid) in the diet.
Symptoms of scurvy include
bleeding under the skin, swollen
and bleeding gums and poor
healing of wounds
7.1 BALANCED DIET: MALNUTRITION
VITAMIN D DEFICIENCY
Rickets
Vitamin D is the only vitamin that the body can
manufacture, when the skin is exposed to sunlight.
Lack vitamin D results in poor calcium and
phosphorus absorption for bone formation.
Children : rickets, deformation of bones in legs
caused by the bones affected by body weight.
Adults : osteo-malacia, they are very vulnerable
to fracturing bones if they fall.
7.1 BALANCED DIET: MALNUTRITION
IRON DEFICIENCY
Anemia
Iron is present in red meat, eggs, nuts,
brown rice, shellfish, soybean flour, dried
fruit such as apricots, spinach and other
dark-green leafy vegetables.
Adults need to take in about 15
Without sufficient iron, your body is mg iron each day.
unable to produce enough haemoglobin,
the protein in red blood cells responsible The symptoms of anaemia are
feeling weak, tired and irritable.
for transporting oxygen to respiring
tissues.
7.2 ALIMENTARY CANAL
A long tube which runs from the mouth to the anus. It is
part of the digestive system.
The digestive system also includes the liver and the pancreas.
Main regions of the alimentary canal and associated organs are:
Mouth, salivary glands
Oesophagus
Stomach
Pancreas, liver, gall bladder
Small intestine (duodenum + ileum)
Large intestine (colon +rectum)
Anus.
7.2 ALIMENTARY CANAL
STEPS OF DIGESTIVE SYSTEM
7.2 ALIMENTARY CANAL: ORGANS AND FUNCTION
7.2 ALIMENTARY CANAL: ORGANS AND FUNCTION
7.2 ALIMENTARY CANAL
The inside of the alimentary
canal is lined with epithelium
Alimentary canal has many
blood vessels in its walls, to
bring oxygen and take
away the carbon dioxide,
also absorb the digested
food from the alimentary
canal.
7.2 ALIMENTARY CANAL
The inside of the alimentary canal are also lined with cells that
produce mucus (goblet cells)
Mucus: slimy liquid that lubricates the lining of the canal and
protects it from wear and tear.
7.2 ALIMENTARY CANAL
Digestive enzymes can be
produced by cells in the
lining of the alimentary
canal and by salivary
glands and pancreas that
are outside the alimentary
canal.
7.2 ALIMENTARY CANAL: PERISTALSIS
The involuntary constriction
and relaxation of the muscles
of the intestine or another
canal, creating wavelike
movements that push the
contents of the canal forward
7.2 ALIMENTARY CANAL: DIARRHOEA
Diarrhoea is the loss of watery
faeces. It is sometimes caused by
bacterial or viral infection.
Treatment: oral hydration
therapy.
This involves drinking plenty of
fluids by sipping small amounts of
water at a time to rehydrate the
body.
7.2 ALIMENTARY CANAL:
CHOLERA
Diarrhoea may be caused by
Vibrio cholera,
the bacterium produces toxin that
causes secretion of chloride ions
into the small intestine, causing
osmotic movement of water into
the gut,
causing diarrhoea, dehydration
and loss of salts from blood
7.3 MECHANICAL DIGESTION