JOHN B. LACSON FOUNDATION MARITIME UNIVERSITY-MOLO, INC.

COLLEGE OF BUSINESS
Bachelor of Science in Cruise Ship Management

-CULINARY NUTRITION
LEARNING MODULE

Name: ______________________________________
Year & Section: ______________________________________
Contact Number: ______________________________________
Email: ______________________________________
Instructor: ______________________________________

Prepared by:
CAESARINE S. LAGUARDIA, RND, DDM-ET
HOW TO USE THIS MODULE

Welcome!

This course aims to provide the students with practical and theoretical knowledge of
culinary nutrition and to demonstrate practical skills in planning healthy and nutritious
meals. To promote optimum health and the relationship between nutrition and fitness
and proper food safety. This was also designed for you as a guide to bridge the
relationship among meals science, vitamins and culinology.

This module is a self-contained and self-sufficient unit of instruction for a learner to

achieve the set of systematically organized learning opportunities and well-defined
objectives per unit. There are units with compact detailed information and some
where the learner must conduct further research through guided assessments to
further his insights on the given topics.

After successfully completing each unit of this module, you should be able to
comprehend and analyze the introduced concepts and discussions devoted to the
respective topics. Assessment tools given at the end of every unit should be diligently
accomplished to build learner competencies and measure knowledge.
Additional resources at the end of each unit provide further definitions of key terms
and information for further reading.

Outputs shall be submitted to the instructor/facilitator for checking, evaluation and

recording. Outputs shall serve as the learner’s proof for grading. You should always
review the information sheets and be ready for duly scheduled unit quizzes and
periodic examinations.
Should you need further assistance, do not hesitate to communicate your concerns to
the class instructor.

2
COURSE CODE & TITLE: CN (Culinary Nutrition)

Course Intended Learning Outcomes

Upon completion of the course, the students shall be able to:

1. explain the importance of nutrition.;
2. identify the nutrients that can be derived from a particular food item;
3. enumerate the illness caused by imbalanced diet;
4. perform menu planning which promotes optimum health;
5. Organize a meal preparation and evaluating meals.
6. determine the various methods in preparing food and the equipment to be used
for each method;
7. explain terminologies in preparation, cooking and serving.
8. know simple garnishes and basic curving

3
Introduction

How true is the sayings: “You are what you eat” and
“Food becomes you”?

One may have already the answers right now, but to provide rationale, validity
and accuracy, this course hopes to present the facts and figures to support your
answers.
The study of culinary nutrition is of prime importance throughout a person’s life.
It is interrelated with his other basic needs: physical, physiological, emotional,
sociological and economic factors. This course hopes to inculcate in the minds of the
students that it fails to educate if what is learned is not practiced.
Culinary Nutrition is the science and practice of healthy cooking with pedagogical
elements to decorate and give a boost to gaining knowledge of opportunities, this
course explores what meals contain the most advantageous healthy guide along with
dietary necessities and how meals are produced. Discussions includes recognition on
the fundamentals of the six major nutrients, maintaining optimal health and meal
production. Topics will include the following nutrition essentials, the six major
nutrients, its functions and sources, the flow of digestion and absorption, application of
nutrition in the life cycle, meal planning, organizing meal preparation, methods of
preparing foods, principles and techniques of proper food plating, simple garnishing
and basic fruit and vegetable curving.

Hello Kid, Welcome Aboard!

I am your Instructor for this course, please
bear with me since you’ll be spending much of
your learning time with your module, I will be
guiding you through your lessons. Come on let
us start in the next page. AJA!

4
COURSE OUTLINE FOR PRELIM TERM

Unit I Nutrition Basics:

Topic 1: Meaning of nutrition of the different age-group.
Topic 2: Six major nutrients, their functions and sources.

Unit II The Six Major Nutrients

Topic 1: Carbohydrates
Topic 2: Fat or Lipids
Topic 3: Proteins
Topic 4: Vitamins
Topic 5: Minerals
Topic 6: Water and Electrolytes

5
 LEARNING OUTCOMES

UNIT I. At the end of the lesson, you should be able to:

1. state the meaning of nutrition of the

NUTRITION different age groups; and

2. name the six major nutrients, their
BASICS sources and its functions.
3. Enumerate the functions and sources of
simple and complex carbohydrates to the
body; and
4. Describe how much energy is needed in
different physical activity.
5. Describe the functions, sources of simple
lipids and its recommended intake to the
body; and
6. List the different physical appearance and
characteristics of lipids that can be utilized
by the body
7. Describe the functions, sources of Amino
Acids and its recommended intake in the
body.
8. Differentiate the functions of Water- and
Fat-Soluble Vitamins and its sources.
9. Name the major minerals, their functions
and food sources as well as some trace
minerals.

10.Discuss the importance of water in our

body.

6
Nutrition Basics:
Nutrition
- it is the study of food in relation to health of an individual,
community or society and the process through which food is
used to sustain life and growth.
- is the science of food, the nutrients and other substances
therein their action, interaction and balance in relation to
health and disease and the processes by which an organism
ingests, digests, absorbs, transports, utilizes and excretes
food substances.
- it refers to the combination of processes by which a living
organism receives and utilizes materials or substances needed for the maintenance of its
functions and growth and renewal of its component.
Food
- is any substance, organic or inorganic, when ingested or eaten, nourishes the body by
building and repairing tissues, supplying heat and energy, and regulating bodily processes.
It sustains life, second to oxygen.
Food Quality
Ideally, food must have the following qualities.
- It is safe to eat, prepared under sanitary conditions, aesthetically and scientifically.
- It is nourishing or nutritious.
- It’s palatability factors (color, aroma, flavor and texture) satisfy the consumer.
- It has a satiety value.
-It offers variety and planned within the socio-economic context, within the budget and
suitable to the lifestyle of the person, including cultural, religious practices and other
aspects.
- It is free from toxic agents or does not contain substances deemed deleterious to health.

7
 FOODS MUST BE NUTRITIOUS, CLEAN AND PLAN
WITHIN THE BUDGET

IT OFFERS
VARIETY…

Nutrient- is a chemical component needed by the body

for one or more of these three general functions:
* to provide energy, to build and repair tissues and to regulate life processes.
* Nutrients are found chiefly in foods and normal nutrition necessitates the ingestion of
nutrients from natural food sources.
* Some nutrients are manufactured in the body ( a process called biosynthesis) while some
are made in the laboratory
NUTRIENT CLASSIFICATION
Nutrients may be classified according to:
A. Function
B. chemical properties,
C. essentiality or;
D. concentration.
1. According to function- maybe bodybuilding, regulatory and furnish energy.
a. Body building nutrients includes water (2/3 of the body weight), protein (1/5 or 20%), fat,
carbohydrates (1/3 or 1%), and minerals (4%).

8
 b. Regulatory Nutrients includes all the six groups of the nutrients. They maintain
homeostasis of body fluids and expedite metabolic processes.

c. Furnish energy are carbohydrates, fat and protein. They are sometimes referred to
as the “fuel nutrients”.

Water, minerals and vitamins do not yield or are non-

caloric nutrients.

2. According to chemical nature.

a. Organic substances are those carbon containing compounds with the
exception of carbonate and cyanide. Organic nutrients are: protein, fat,
carbohydrate and vitamins.
b. Inorganic compounds are minerals and water.

9
3. According to essentiality. The six major nutrients are groups of individual nutrients each
of which are important physiological role in the body. A nutrients that performs one function is
equally as essential as another nutrients with all three functions.

ALL NUTRIENTS ARE ESSENTIAL

4. According to concentration. Nutrients may be termed macronutrie k l/x],f
nts or micronutrients. Water, protein, fat, and carbohydrate are macronutrients since
they are present in relatively large amount in the body.
Micronutrients include all the vitamins and the trace minerals, which are measured in
milligrams. The amounts vary according to factors like age, sex, body size, physical activity,
stay of health and specific physiological conditions.

For you to know more about Basic Nutrition . Click the link below,
study, and answer your exercises on the next page.
https://www.healthline.com/health/food-nutrition/six-essential-nutrients

https://www.slideshare.net/anasomoray/basic-nutrition-pdf-13801006

http://samples.jbpub.com/9780763761370/61370_CH01_001_024.pdf

10
Let us see how much you’ve learned.

I. Give the meaning and explain briefly the following terms below: (2pts.each).

 Enzymes
 Hormones
 Nutritional Status (Nutriture)
 Optimum or Good Nutrition
 Malnutrition
 Primary Factor of Malnutrition
 Secondary Factor of Malnutrition
 Metabolism
 Anabolism
 Catabolism

Rubric for
Grading
Criteria 5pts. 3pts. 2pts. 1pt.
Following You followed all You followed You followed You did not follow the
Output directions. most direction. some directions. directions.
Directions
Used of You used your You used your You used some You did not used your own
Creativity own ideas and own ideas most of your ideas or imagination.
imagination. of the time. imagination.
Clear Exceptionally Generally clear Lacks clarity and Unclear cannot understand.
clear and easy to and quite easy difficult to
understand to understand understand.
Comprehensive You have You have You have partial You have misunderstanding
thorough and substantial or not or serious misconception on
comprehensive explanation. comprehensive the explanation.
explanation. explanation
Relevant Relevant Generally Somewhat Irrelevant
relevant Relevant
Effort You took your You work hard You put a small You rushed through and did
time and worked for most of the effort into the not work hard.
hard to the time. project.
project.

11
 For more information, I want you to research on this
Let’s
topic and enumerate the items being asked below.
Do
Write your answer in the space provided on the next
This
page

Essay: (about Nutrient Labelling)

1. What agency that governs the Nutrient Labelling in the Philippine?
2.Describe this agency’s’ role as governing body’s’ in the implementation of nutrient
labelling.

12
 We did it! We are able to finish our first unit in
our prelim terms. We are able to discuss about
nutrition basic. You can now do that at home for your
family.
Having a heart with DISCIPLINE you can get what you
want at the end. Ready for the next unit? I know your
too eager but before that let us have your knowledge
check first with our unit review assessment next page.
And don’t forget to share your Core Values insights in

CORE VALUE’S: I-PLEDGE Insights here:

13
 Rubric for Grading
Criteria 5pts. 3pts. 2pts. 1pt.
Following Output You followed all You followed most You followed You did not follow the
Directions directions. direction. some directions. directions.
Used of Creativity You used your You used your own You used some of You did not used your
own ideas and ideas most of the your imagination. own ideas or
imagination. time. imagination.
Clear Exceptionally Generally clear and Lacks clarity and Unclear cannot
clear and easy to quite easy to difficult to understand.
understand understand understand.
Comprehensive You have You have You have partial You have
thorough and substantial or not misunderstanding or
comprehensive explanation. comprehensive serious misconception
explanation. explanation on the explanation.
Relevant Relevant Generally relevant Somewhat Irrelevant
Relevant
Effort You took your You work hard for You put a small You rushed through and
time and worked most of the time. effort into the did not work hard.
hard to the project.
project.

UNIT I. Review and Assessment

I. Review Questions. Answer the following questions below and put your answer in the
space provided.
1. There are four classifications of nutrient? What are they? Name and explain each.

\\\\\\\\\

14
2. Give the main functions of nutrient and briefly explain each.

15
 II.Identification. Read the statement carefully and write the correct word that describes
the statement. Write your answer in your test notebook.
_______________1. A condition of the body resulting from the utilization of essential nutrients
_______________2. The body has adequate supply of essential nutrients that are efficiently
utilized such that growth and good health are maintained at the highest possible level.
_______________3. An organic which hastens chemical reactions without itself undergoing
change.
_______________4. A condition of the body resulting from a lack of or excess one or more
essential nutrients.
_______________5. Insulin, estrogen, thyroxine are examples of____.

References & Online Resources:

 Ruiz, Adela © 2010. Basic Nutrition for Filipinos
 Soriano, Nora © 2010. A Guide to Meal Management and Table Services.
 Wardlaw , Jordon M.© 2007. Perspectives in Nutrition, 4th edition.
 Busch,Felicia M.P.H., R.D., F.A.D.A. The New Nutrition.
 Kinder,Faye. Green Nancy R. and Harris, Natholyn. Meal Management, 6th edition.
 Ferguson, Valerie. Stunning Garnishes.
 Claudio, et al. Basic Foods for Filipinos.

Online:
 http://www.medicalnewstoday.com/articles/160774.php
 http://www.precisionnutrition.com/all-about-nutrition-gut-health
 http://www.ro7.dost.gov.ph/index.php/home-mainmenu-44/1-latest/459-nutritional-
guidelines-for-filipinos-revised.html
 https://fnic.nal.usda.gov/consumers/all-about-food

16
 LEARNING OUTCOMES

At the end of the lesson, you should

be able to:

1. Enumerate the functions and sources of

simple and complex carbohydrates to the
body; and;
2. Describe how much energy is needed in
different physical activity.
3. Describe the functions, sources of simple
lipids and its recommended intake to the
body; and
4. List the different physical appearance and
characteristics of lipids that can be utilized
by the body.
5. Describe the functions, sources of Amino
Acids and its recommended intake in the
body.
6. Differentiate the functions of Water-Soluble
and Fat-soluble (VIT.C & B COMPLEX)
Vitamins and their sources;
7. Name the major and trace minerals, their
functions and food sources;
8. Discuss the importance of water in our
body.

UNIT II. THE SIX

MAYOR NUTRIENTS:

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 CARBOHYDRATES
-generally called Saccharides, a Greek word,
meaning sugars.
- an organic compound abundant in plants and
widespread in nature.
- synthesized from water and carbon dioxide by
photosynthesis.
- measured in Kcal or Joules.
- about 50-60% of energy needs come from carbs:
and as much as 80% in low-income families.

Chemical Nature:

- it contains carbon, hydrogen and oxygen.

- The ratio of hydrogen to oxygen is 2:1 as in water molecule,
hence the word carbo-hydrate referring to hydrated carbon.
- According to digestibility, carbohydrates are simply grouped into:
a. Digestible (sugars, starches, dextrin, and glycogen)
b. Partially digestible (galactogens, mannosans, inulin and pentosans)
c. Indigestible carbohydrates: (cellulose and hemicellulose).

- Only the digestible carbohydrates namely sugars and starches, supply energy.
- Upon complete hydrolysis, 1-gram yields 4 kcal.
- Indigestible carbohydrates like the dietary fibers (cellulose, hemicellulose) are not broken
down by the human beings in the intestines into glucose units due to lack of specific enzymes:
therefore, they do not yield energy.

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CLASSIFICATION:
Monosaccharide
1. Glucose also known as dextrose or grape sugar is the most important sugar in human
metabolism, hence, the other name for it is the “physiologic sugar’.
It is found free in nature in fruits, honey, corn, syrup, sweet corn and certain roots.
Glucose is the principal product of hydrolysis from starch and cane sugar. In the body,
it is formed from starch digestion; in metabolism, glucose is the circulating carbohydrate.
All other sugars are converted into glucose and it is oxidized in the cells to release
energy.
2. Fructose - the sweetest of all sugars and is found preformed in honey, ripe fruits and
some vegetables. It is hydrolyzed from sucrose and inulin.
It is changed to glucose in the liver and intestine and glucose is the form that is
oxidizable to yield energy. Fructose is also called “levulose” because it is a levorotatory form of
sugar.
3. Galactose - is not found free in nature but is hydrolyzed from lactose or milk sugars. it is
changed to glucose in human metabolism, which in turn enters the Krebs cycle to release
energy. The reaction is reversible: glucose can be converted to galactose to form milk sugar
or lactose in breast milk.
Galactose is a component of some compound lipids called the cerebrosides, which are found in
the brain and nerve tissues.
4. Sugar Alcohols are monosaccharide's, there are two important sugar alcohols namely,
mannitol and sorbitol both have the same sweetening power or glucose.
Sorbitol is absorbed more slowly than the other monosaccharide and it has been used to delay
the onset of hunger.
Mannitol yields only half the calories per gram (2 kcal/g) as glucose. It is poorly absorbed in
the intestines and is used more as a food ingredients as drying agent.
5. Pentoses (ribose and ribulose) are five-carbon chains of simple sugars or monosaccharides
that are found in nucleic acids of meat and seafoods in bound form.

Disaccharides
1. Sucrose-is sometimes called cane sugar or beet sugar since it is commercially prepared
from sugarcane and sugar beets. It is also abundant in molasses, maple syrup, sorghum and
some fruits.
Sucrose is the most common form of sugar in cooking and in table service, hence it is called
“table sugar”. It is hydrolyzed into 1 molecule of glucose and 1 molecule of fructose. Equal
amounts of these two sugars are a mixture known as “invert sugar”.
19
2. Maltose- is also called “malt sugar” because it is derived from the digestion of starch with
the aid of enzyme diastase, found in sprouting grains.
In the intestines, maltose is not readily fermented by bacteria and this is beneficial for infant
feeding. Usually maltose is combined with dextrin (dextri-maltose) for infant formulas.
3. Lactose or milk sugar is found in milk and milk products. It is hydrolyzed to glucose and
galactose and is slowly digested compared to the other disaccharides.
It is the least sweet among common sugars, only 1/6 as sweet as sucrose or table sugar.
Polysaccharides:
 are composed of starch, dextrin, glycogen, hemicellulose and cellulose.
The first 3 are digestible polysaccharides and the last two are indigestible. All of them are
composed of glucose units. As a group they are not water-soluble compared to mono and
disaccharides.
1. Starch- is the world’s most abundant and cheap form of carbohydrate. It is the
storage form of carbohydrates in plants: grains, seeds, tubers, roots and unripe fruits.
Starch molecules have two components: amylose, which is a straight chain of glucose
unit amylopectin, is the branched chain.
Complete hydrolysis of starch yields glucose units while partial hydrolysis yields dextrin
and maltose.
2. Dextrin- is an intermediate product of starch digestion or is formed from partial
hydrolysis of starch. The action of dry heat on starch as in toasting of bread) produces
dextrin.
3. Glycogen- is sometimes called “animal starch”, it is the storage form of carbohydrate
in the body, chiefly in the liver and muscles.
Excess amount of glucose beyond the limits of glycogen storage will be converted into
body fat and stored in adipose tissues.
4. Dietary Fiber
Fiber, also called roughage, an indigestible part of food. The most well-known
dietary fiber is cellulose. Hemicellulose, lignin, pectin, mucilage and gums constitute the
rest. All these are complex carbohydrates that cannot be digested by man due to the
lack of the enzyme that can split the beta-linkages in these complex polysaccharides.

Functions of Dietary Fiber

Provides bulk, acts as a broom in our digestive system tract. Helps prevent constipation,
prevent diverticula's diseases, reduce incidence of colon cancer, reduce blood
cholesterol level and decrease mucosal absorption. The latter is important in the
management of diabetic diets.

20
An average of 20 to 30g. of fiber daily is recommended by the National Cancer and
dietetic associations for good health. Increase in water intake when increasing fiber
intake.

Cellulose- a polysaccharide composed of many glucose units in a straight chain like

starch.
Hemicellulose- is also an indigestible polysaccharide found in agar, pectin’s, woody
fibers, leaves and stems. It is composed of other sugars besides glucose.

FUNCTION OF CARBOHYDRATE
1. Chief Source of Energy
Body cells require a steady and a constant supply of energy mainly as glucose and
its intermediate products. A gram of carbohydrate yields 4 kcal.
2. Cheap and Main Energy Food
Foods mainly as cereal grains, sugars, most fruits and starchy vegetables contribute
at least 50% of total energy needs of people.
3. Protein Sparer
Energy need of the body is given priority over body-building needs.
4. Regulator of Fat Metabolism
Carbohydrates prevent incomplete oxidation of fat. If energy is not sufficiently
supplied by carbohydrate sources, fat catabolism is excessive at a rate the body
cannot handle.
5. Sole Energy Source for the Brain and Nerve Tissues
The brain and nerve tissues utilize only glucose for energy. A constant supply of
glucose must reach these important tissues. Otherwise, lack of glucose or oxygen
needed for the oxidation of glucose to release energy will result in an irreversible
damage to the brain.
6. Storage Form of Energy as Glycogen
Unlike fat storage in adipose tissues, glycogen provides immediate source of energy.
About 1/3 of a kilogram (355gm) of glycogen is stored in the liver and muscle tissues.

MALNUTRTION:
In the severe deficiencies as in the case of famine and prolonged starvation, the ill
effects of a limited total food intake result in multiple nutrient deficiencies, particularly
protein energy malnutrition (PEM). The first chemical signs are decreased blood sugar
level, loss of weight, and retarded growth for infants and children.
Excessive intake of calories, whether from carbohydrates, fats or protein, obesity
or adiposity. If the intake of fat and protein is normal, but the carbohydrates intake is
lower than the recommended level to supply caloric requirements, ketosis or acidosis
occurs.

21
 FOOD SOURCES OF CARBOHYDRATES
Sugar, cereal grains, and their products (rice, corn, oat, breads, and other baked goods,
noodles, or pasta, etc.). Root crops, starchy vegetables and dried legumes.
Fruits and milk also contribute good amounts of carbohydrates. Additional
carbohydrates can be obtained easily from ice, biscuits, breads, crackers and other
baked goods from flour mixtures, kakanin, and
fruits.

Fruits and Vegetables

Grains and Pasta

Rice Sugar

Recommended Daily Intake of

Carbohydrates is 50- 60% TER
Protein -10 to 15% TER and;
Fat- 25-30% TER (Total Energy Requirement).

22
 To explore further about this topic click links below….
https://www.healthline.com/health/food-nutrition/six-essential-nutrients

https://med.libretexts.org/Courses/Sacramento_City_College/SCC%3A_Nutri_30
0_(Coppola)/Text/01%3A_Nutrition_and_You/1.2%3A_What_Are_Nutrients%3F

https://www.disabled-world.com/fitness/nutrition/

After reading about carbohydrates, do your research and discuss

why carbohydrates are cheap and chief energy source?

Let’s do this!

Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed most You followed some You did not follow the
Directions directions. direction. directions. directions.

Used of You used your own You used your own You used some of You did not used your
Creativity ideas and imagination. ideas most of the time. your imagination. own ideas or
imagination.

Clear Exceptionally clear Generally clear and Lacks clarity and Unclear cannot
and easy to quite easy to difficult to understand.
understand understand understand.

Comprehensive You have thorough You have substantial You have partial or You have
and comprehensive explanation. not comprehensive misunderstanding or
explanation. explanation serious misconception
on the explanation.

Relevant Relevant Generally relevant Somewhat Irrelevant

Relevant

Effort You took your time You work hard for most You put a small You rushed through
and worked hard to of the time. effort into the and did not work hard.
the project. project.

23
 FATS AND LIPIDS:
Belong to organic compounds, generally called lipids
which are insoluble in water, but soluble in fat solvents like
chloroform, ether, benzene, etc. and are utilizable by living
organism.
To the lay man, “fats” refers to food fats and oils which are
simple lipids. A fat molecule has the elements carbon, hydrogen
and oxygen in glyceride linkage.

CLASSIFICATION OF LIPIDS
According to complexity of molecule and chemical composition,
lipids are classified as simple, compound or derived.
from the standpoint of physical appearance, one speaks for:
Visible fats: Ex. cooking oil, salad dressing, butter, lard,
margarine and animal fats like pork fat, suet tallow and;
Invisible fats: egg yolk, milk, olives, avocado, well-marbled lean meats).

FATTY ACIDS: is an important component of lipids (fat-soluble components of living cells) in

plants, animals, and microorganisms.
The most abundant fatty acids in animal fat are palmitic, stearic and oleic acids. The
first two are completely saturated and oleic is monounsaturated. In vegetable oils, the most
abundant are oleic and linoleic acids; both are unsaturated fatty acids.

PHOSPHOLIPIDS: classes of lipids that are a major component of all cell membranes.
Lecithin and cephalin are found in the brain, bile and nerve tissues.

GLYCOLIPIDS:
Glycolipids are lipids with a carbohydrate attached by a glycosidic bond. Their role is to
maintain the stability of the cell membrane and to facilitate cellular recognition, which is
crucial to the immune response and in the connections that allow cells to connect to one
another to form tissues.
Cerebrosides, gangliosides and sulfolipids are types of glycolipids.They are found in the brain
and nerve tissues. They are also integral parts of organs like the liver, spleeen, and testicles.
Some glycolipids play an important role in transport of fats in the body.
STEROLS:
Sterols, are type of lipids, also known as steroid alcohols, the most common sterol is
Cholesterol. It is present in all animal cells but is concentrated in a bile and in the nerves.

24
 It is synthesized mainly in the liver (endogenous cholesterol) and supply in the diet
(exogenous cholesterol). Richest sources are, brain, glandular organs, fish roe, egg yolk and
oyster.

ERGOSTEROL and CALCIFEROL are other sterols which are vitamin D precursor that exist
in plants and fish liver oils respectively.
FUNCTIONS:
1. Concentrate Source of Energy. (1gm of fats
yield 9 kcals.)
2. Storage Form of Energy.
Stored as adipose tissue, it is the reservoir of
potential energy.
3. Structural Component.
Moderate deposits of fat beneath the skin and
around internal organs acts as protective pad and
give support to the organs.
4. Sparer of Protein, Thiamin and Niacin.
- Saved the special functions of protein and
regulatory functions of Thiamin and niacin.
5.Supplier of Essential Fatty Acids:
An “essential “fatty acid (EFA) is one that cannot be synthesized by the body and should be
ingested preformed or ready made from the food source. Appropriate termed should be
“dietary essential”. The three essential fatty acids that play important physiological roles are:
linoleic, linolenic, and arachidonic acids.
6. Carrier of Fat-soluble Vitamins:
- Vitamin A,D,E,K need a fat soluble vitamins to keep them in solution and facilitate reactions
whether in foods or in the body.

MALNUTRITION:
Deficiency of fats per se will reduce caloric supply and cause protein catabolism, body weight
reduced. Deficiency of essential Fatty acids causes retarded growth and eczematous skin in
infants.

25
Excessive intake of fat above the normal levels (20-30% of TER) resulting in extra caloric
supply lead to obesity.

FOOD SOURCES:
Visible fats: butter, margarine, lard, cooking oils, pork fat, suet, tallow, chicken fat etc.
Very good sources are found in nuts, oil seeds and some legumes.
Invisible fat: Cream cheese, whole milk, olives, chocolate, peanut butter, fatty fish like
sardines, avocado, pastries and fried foods.

Please click the link below for some additional information to our topics.
https://www.healthline.com/health/food-nutrition/six-essential-nutrients
https://med.libretexts.org/Courses/Sacramento_City_College/SCC%3A_Nutri_300_(C
oppola)/Text/01%3A_Nutrition_and_You/1.2%3A_What_Are_Nutrients%3F
https://www.disabled-world.com/fitness/nutrition/
https://www.slideshare.net/anasomoray/basic-nutrition-pdf-13801006
http://samples.jbpub.com/9780763761370/61370_CH01_001_024.pdf
https://catalogimages.wiley.com/images/db/pdf/047159976X.excerpt.pdf

26
Questions to Answer:
1. How is fat stored in the body?
2. Name the vitamins useful in the utilization’s of fats.

27
 Rubric for
Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following You followed all You followed You followed You did not follow the
Output directions. most direction. some directions. directions.
Directions

Used of You used your You used your You used some of You did not used your
Creativity own ideas and own ideas most your imagination. own ideas or imagination.
imagination. of the time.

Clear Exceptionally Generally clear Lacks clarity and Unclear cannot

clear and easy to and quite easy difficult to understand.
understand to understand understand.

Comprehensive You have You have You have partial You have
thorough and substantial or not misunderstanding or
comprehensive explanation. comprehensive serious misconception on
explanation. explanation the explanation.

Relevant Relevant Generally Somewhat Irrelevant

relevant Relevant

Effort You took your You work hard You put a small You rushed through and
time and worked for most of the effort into the did not work hard.
hard to the time. project.
project.

PROTEINS AND AMINO ACIDS:

- The word “protein” “proteios” originated from a Greek word that means “primary or
holding first place”.
- Mulder, a Dutch chemist proposed the named in 1840.
- Complex organic compounds composed of amino acids as a building units linked
together in a peptide linkage.

Elements:
Carbon, Hydrogen, Oxygen and Nitrogen. - 16% of protein is nitrogen.

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Classification of Protein (according to Essentiality).
A. Essential Amino Acid (indispensable) – one that cannot be synthesized by the body.
It is “dietary essential”.
B. Semi-Essential amino Acid (or semi-indispensable) – reduces the need of a particular
amino acids or spares it.
C. Non- Essential Amino Acid (or dispensable) – can be synthesized by the body as long
as the materials for synthesis are adequate.

Amino Acid Content of Protein:

1. Complete Proteins – contains all essential amino acids in amounts enough for growth
and maintenance of life
Ex. Casein of milk and Albumin in Egg white.
2. Partially Complete Proteins – can maintain life but do not support growth.
Ex. Gliadin in wheat, legumin in legumes.
3. Incomplete Proteins – one cannot support life an growth.
Ex. Zein in corn, Gelatin and most plant proteins

Ways of improving Protein Quality:

1. Fortification – the addition of amino acids in desirable levels so that foods contain more
than what originally exists.
2. Enrichment – restore what was lost during the milling process by adding an amino acid
according to Food and Drug standards.
3. Supplementation – the addition of protein rich foods to regular diet so to increase total
protein content and improve its standards.
4. Complementation – combination of food proteins such that one lacking is provided by
another rich in amino acids.

FUNCTIONS OF PROTEIN:
1. Body –building or Structural Role
2. Source of Energy
3. Regulator of Body Processes
4. Source of Essential Amino Acids

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PROTEIN MALNUTRITION:
Early signs are; general weakness, weight loss, reduced resistance to infections, lethargy or
malaise and pallor. Later signs are edema and dry scaly skin. In children growth is retarded
and liver is enlarged.
Prolonged malnutrition of protein, as well as calories results in deficiency disease known
as PEM (Protein- Energy malnutrition) also, sometimes called CPM (Calorie- Protein
Malnutrition).

FOOD SOURCES
- In general, excellent sources of complete proteins are of animal origin:
Lean meat, fish and poultry, milk and cheese, eggs, glandular organs. Legumes are very good
sources, esp. in countries with limited supply of animal protein foods.

FACTORS THAT AFFECT PROTEIN REQUIREMENT:

1. Body Size
2. Effect of growth
3. Effect of Pregnancy and lactation
4. Effect of aging
5. State of health
6. Effects of physical activity
7. Quality of proteins
8. Adequacy of calories

30
 Do your research on two forms of protein malnutrition and
compare its characteristics

Let’s do this!

Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed most You followed some You did not follow the
Directions directions. direction. directions. directions.

Used of Creativity You used your own You used your You used some of You did not used your own
ideas and own ideas most of your imagination. ideas or imagination.
imagination. the time.

Clear Exceptionally clear Generally clear Lacks clarity and Unclear cannot understand.
and easy to and quite easy to difficult to
understand understand understand.

Comprehensive You have thorough You have You have partial or You have misunderstanding or
and comprehensive substantial not comprehensive serious misconception on the
explanation. explanation. explanation explanation.

Relevant Relevant Generally relevant Somewhat Relevant Irrelevant

Effort You took your time You work hard for You put a small You rushed through and did
and worked hard to most of the time. effort into the not work hard.
the project. project.

31
Let’s do this!
Make a research regarding vitamins and answer the following questions below.

A. Compare and contrast:

* Characteristics and functions of water-soluble vitamins vs. fat-soluble vitamins.

32
 A. Write an essay on: xeropthalmia, rickets, hypervitaminosis A and D.

Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed most You followed some You did not follow the
Directions directions. direction. directions. directions.

Used of You used your own You used your own You used some of You did not used your own
Creativity ideas and ideas most of the your imagination. ideas or imagination.
imagination. time.

Clear Exceptionally clear Generally clear Lacks clarity and Unclear cannot understand.
and easy to and quite easy to difficult to
understand understand understand.

Comprehensive You have thorough You have You have partial or You have misunderstanding
and comprehensive substantial not comprehensive or serious misconception on
explanation. explanation. explanation the explanation.

Relevant Relevant Generally relevant Somewhat Relevant Irrelevant

Effort You took your time You work hard for You put a small You rushed through and did
and worked hard to most of the time. effort into the not work hard.
the project. project.

33
 VITAMINS:
Formerly called “accessory food factors”. The word
“vitamine” was originated by Casimir Funk in 1912 when he
was searching for a constituent in rice bran, which could
cure beriberi. The missing substance he called “Vitamine”
was coined from the word “vita”, meaning necessary and
“ amine” denoting that the antiberi-beri factor contain
nitrogen. Study showed that not all these dietary factors
were amine or nitrogen containing, hence final “e” was
dropped and we now have vitamin.

DISTINCTIVE CHARACTERISTICS OF VITAMINS:

> Organic Compounds
> Potent Minute Quantities
> Dietary Essentials

TERMS ASSOCIATED WITH VITAMINS:

* Precursors or Pro-vitamin – can be changed to active form.
* Preformed vitamin – occurring in active form and ready for its biological role.
* Avitaminosis – means lack of vitamins.
* Hypervitaminosis – vitamin toxicity.
* Anti-vitamins or vitamin antagonist – are substance which interfere with the normal
functioning of vitamin.
* Synthetic vitamin – man-made vitamins or synthesized in the laboratory.
* Vitamers- multiple forms of vitamins.
* Nomenclature- customary to name vitamins according to the alphabet.

MINERALS:
_ are non – caloric and remain as ash when the food or an organic compound is completely
burnt unlike carbohydrate, protein and fat which can be oxidized to carbon dioxide and water
with the release of energy.

34
 Click the links for additional knowledge for this topic. And answer exercises
below
https://www1.health.gov.au/internet/publications/publishing.nsf/Content/gug-
family-toc~gug-family-foods~gug-family-foods-basic
https://www1.health.gov.au/internet/publications/publishing.nsf/Content/cante
en-mgr-
tr1~nutrients#:~:text=Nutrients%20are%20compounds%20in%20foods,%2C
%20Vitamins%2C%20Minerals%2C%20Water.
https://www.healthline.com/health/food-nutrition/six-essential-nutrients.
Let’s do this!
1. Give the classifications of minerals, their functions and sources.

Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed most You followed some You did not follow the
Directions directions. direction. directions. directions.

Used of You used your own You used your own You used some of your You did not used your
Creativity ideas and ideas most of the time. imagination. own ideas or imagination.
imagination.

Clear Exceptionally clear Generally clear and Lacks clarity and Unclear cannot
and easy to quite easy to difficult to understand. understand.
understand understand

Comprehensive You have thorough You have substantial You have partial or not You have
and comprehensive explanation. comprehensive misunderstanding or
explanation. explanation serious misconception on
the explanation.

Relevant Relevant Generally relevant Somewhat Relevant Irrelevant

Effort You took your time You work hard for You put a small effort You rushed through and
and worked hard to most of the time. into the project. did not work hard.
the project.

35
 WATER & ELECTROLYTES
Water is essential to stay alive. A person cannot stay alive after
a few days without water. If about 20% of body water lost,
death results.

Water is a combination of two atoms of hydrogen and one

oxygen ( H.O.H) or usually written as H2O.Constitutes about 60
to 65% of body weight. Infants’ body have 75% water.

General Sources of Water:

> Direct intake of water
> Water bound with foods
> Produced inside the body metabolic water.
Recommended Water Intake
Most RDA (Recommended Dietary Allowance) tables recommend 1 ml per calorie for adults
and 1.5 ml per calorie for infants. This is approximately 1.5- 2.5 liters or 10 -12 glasses of
water a day.

The amount of water taken in must be equal to the amount of water output, for a person to
be in metabolic equilibrium.

36
Water leaves the body through several channels:
> The Skin- as sweat and insensible perspiration.
> The Lungs- as water vapor in the expired air
> Gastrointestinal tract- as feces
> Kidney – as urine
Abnormalities of Water Balance:
> Over hydration or water intoxication
-water intake is increased without the corresponding increase in the intake of sodium it
may also arise if too much fluid is given intravenously. If the intake of water exceeds the
maximum rate of urine flow, the cells and tissues become water- logged and diluted. This may
cause anorexia, vomiting, and if it occurs in the brain, it may result in convulsions, coma and
even death.
> Dehydration- a dangerous lack of water in the body. It may be serious if the loss is
about 10% of the total body water and fatal if the loss is from 20-22%.in this
condition, the skin becomes loose and inelastic and the individual experiences severe
thirst and nausea. Work performance of the individual may seriously be affected.

ELECTROLYTES:
> Electrolytes are also called ions. These charged particles can conduct electric current.
The examples of electrolytes are salts, acids and bases.

37
 Check Yourself
Briefly explain the following items below:
1. Why water is considered a nutrient? Give its main functions in our body.
2. What foods are good source of water?

Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed most You followed some You did not follow the
Directions directions. direction. directions. directions.

Used of You used your own You used your own You used some of You did not used your own
Creativity ideas and imagination. ideas most of the time. your imagination. ideas or imagination.

Clear Exceptionally clear Generally clear and Lacks clarity and Unclear cannot
and easy to quite easy to difficult to understand.
understand understand understand.

Comprehensive You have thorough You have substantial You have partial or You have
and comprehensive explanation. not comprehensive misunderstanding or
explanation. explanation serious misconception on
the explanation.

Relevant Relevant Generally relevant Somewhat Irrelevant

Relevant

Effort You took your time You work hard for most You put a small You rushed through and
and worked hard to of the time. effort into the did not work hard.
the project. project.

38
 Thank you for being with me, we are now done
with our first unit.
I know you are very ready with our unit
assessment. Before we proceed, let me know if
what Core Values have you learned in our
discussion? Put your insights in the box below.

CORE VALUE’S: I-PLEDGE Insights here:

39
 Rubric for Grading

Criteria 5pts. 3pts. 2pts. 1pt.

Following Output You followed all You followed most You followed some You did not follow the
Directions directions. direction. directions. directions.

Used of You used your own You used your own You used some of You did not used your own
Creativity ideas and imagination. ideas most of the time. your imagination. ideas or imagination.

Clear Exceptionally clear Generally clear and Lacks clarity and Unclear cannot
and easy to quite easy to difficult to understand.
understand understand understand.

Comprehensive You have thorough You have substantial You have partial or You have
and comprehensive explanation. not comprehensive misunderstanding or
explanation. explanation serious misconception on
the explanation.

Relevant Relevant Generally relevant Somewhat Irrelevant

Relevant

Effort You took your time You work hard for most You put a small You rushed through and
and worked hard to of the time. effort into the did not work hard.
the project. project.

UNIT II. Review Assessment

CHECK YOURSELF
I. Write True if the statement is correct. If false, change the
underlined word/s to make the statement correct.

_________1. Carbohydrates has the elements of carbon dioxide, hydrogen and

nitrogen.
_________2. Glucose is considered circulating carbohydrate.
_________3. Some sugars can be converted into glucose in order to release energy.
_________4. Cellulose and hemicellulos are indigestible carbohydrates.
_________5. When dietary fiber intake is increase, water intake is also increase.
_________6. A gram of carbohydrate will yield 7 kcals.
_________7. Excess amount of glucose beyond the limits of glycogen storage will
be converted into body fat and stored as adiposity.
_________8. Plants are the primary manufacturer of carbohydrates.
_______9. Maltose is beneficial for infant feeding because it is readily fermented
by bacteria.
_______10. Partial hydrolysis of starch will yield dextrin and maltose.

Cont.

40
_______11. A gram of fats yields 9 kilocalories.
_______12. Fats and oils are simple lipids which are solid at room temperature.
_______13. Richest sources of cholesterol are internal organs, brain and egg whites.
_______14. Salad dressing, butter, lard, margarine and animal fats like pork fat are examples
of visible fats.
_______15. Essential amino acid can be synthesized by the body as long as the materials for
synthesis are adequate.
_______16. In Marasmus body weight is not significant partly due to edema and partly
because there is some adipose tissue left.
_______17. In every protein it contain 16% is oxygen.
_______18. PEM or Protein Energy Malnutrition also sometimes called CPM or Calorie-Protein
Malnutrition.
_______ 19. Generally, excellent sources of complete proteins are of plant origin.
_______20 Supplementation is the addition of protein rich foods to regular diet so to increase
total protein content and improve its standards.
_______21. Animal sources are very good sources of protein.
_______22. In Kwashiorkor is characterized by normal hair, old man’s face, thin muscles,
thin fat, no Edema, and is very underweight.
______23. A gram of protein yield 4 kilocalories same with carbohydrates.
______24. Only protein can provide essential amino acids.
______25. Enrichment means to restore what was lost during the milling process by adding an
amino acid according to Food and Drug Standards.

Part. II.
Matching Type: Match column A with column B. Write the letters of your answers in your
answer sheet.

Column A Column B

1. Scurvy A. Vit. B2
2. Pernicious Anemia B. Vit. B3
3. Pellagra C. Vit. B12
4. Ariboflavinousis D. Vit. C

5. Skin lesions & Eye lesions. A. Folic Acid

6. Kernicterus B. Vit. A
7. Hemorrhagic diseases in newborn/. C. Vit. B1
D. Vit. D

41
 Column A Column B

8. Beri-beri A. Vit.K
9. Pteroyglutamic Acid B. Vit. B1
10. Delayed blood clotting in adults C. Vit. B5
D.Folic Acid

11. Xerophthalmia A. Vit. A

12. Osteomalacia B. Vit.C
13. Toad’s skin C. Vit. D
14. Bitot’s Spot D. Vit. K

15. Anti-sterility vitamin A. Biotin

16. Anti-hemorrhagic factor B. Vit. E
17. Anti-eggwhite injury factor C. Vit K
D. Vit. A

18. Ascorbic A. Vit. C

19. Pyridoxine B. Vit. B1
20. Thiamin C. Vit. B2
D. Vit. B6

21. Pellagra preventive factor. A. Biotin

22. “From everywhere or From all sides” B. Cobalamin
23. Erythrocyte Maturation Factor C. Niacin
24. “Micro-micronutrient” D. Panthothenic Acid

25. Acts as “binder”& most unstable of all vitamins A. Vit. A

26. Needed for normal night vision. B. Vit. C
27. Promote normal bones and teeth formation C. Vit. E
D. Vit. D

28. Known as anti-sterility vitamin. A. Vit. A

29. Also known as “sunshine vitamin”. B. Vit. D
30. Also known as “anti-rachitic vitamin”. C. Vit. K
D. Vit. E

42