UNIVERSITY OF ILORIN, ILORIN


FACULTY OF BASIC MEDICAL SCIENCES


SEMINAR WORK SUBMITTED TO THE DEPARTMENT OF PHYSIOLOGY BY;


STUDENT OF MEDICAL LABORATORY SCIENCES AND PHYSIOLOGY

 LECTURERS-IN-CHARGE :

Dr. T. M. Salma

Dr. Hidaayah O. Jimoh-Abdulghaffaar

 TOPIC:

 PRINCIPLES OF NUTRITION AND

 CLASSES OF FOOD
 TOPIC:

PRINCIPLES OF NUTRITION
 INTRODUCTION

This topic seem to explain what is meant by nutrition, It shows the

difference between food and nutrition, the classes of food, the functions of nutrients, clinical
correlates of the kinds of nutrients etc.

Early man thinks that the food he ate got digested through vitalism but research has shown that
the food we eat have both physical and chemical process of digestion.
Many people often wonder how the food they eat get digested and absorbed by the body? How
does water aid digestion? and what is the role of fiber in digestion?

These and many more will the principle of nutrition and classes of food seek to explain.
  DEFINITION OF TERMS

FOOD
Food is an edible, digestible and absorbable substance utilized by the body in maintaining
quality health and promoting growth. It also help restores them. Good food provides the body
with nutrients that will sustain and maintain life and growth.
FUNCTIONS OF FOOD
1.The primary function of food is to give energy to the body so as to carry out its various
activities.
2. Food also helps in the building, maintenance and repair of body cells, tissues and organs.
3. It helps to regulate body processes such as coagulation of blood, heart rate, body
temperature, and blood pressure.
4. Food provides essential nutrients that help to protect the body against diseases and
infections.
It helps to detoxify and eliminate waste products.

CALORIES
The energy content of food materials is measured in calories. The large calorie also known as
"kilogram calorie" or "dietary calorie" is the amount of heat needed to raise the temperature of
one liter of water by one degree Celsius (or Kelvin) while the small calorie also known as "gram
calorie" estimates the amount of energy required to cause the same increase in one milliliter of
water. In medical practice, the big calorie, which is equivalent to 1000 small calories, is often
used to express the energy content of food.

NUTRITION
Nutrition is the science that studies the relationship between food, nutrients, health and
diseases. It also focuses on how the body can use nutrients for growth, reduce the risk of
diseases, and maintain general well-being of the body. Good nutrition is essential for
maintaining optimal health and prevent risk of developing illnesses.

NUTRIENTS
Nutrients provide nourishment. Proteins, carbohydrates, fat, vitamins, minerals, fibre, and water
are all nutrients. If a person does not have the right balance of nutrients in his or her diet, the
risk of developing certain health conditions increases.
Based on the amount required by the human body for normal metabolism, growth and physical
well being, nutrients are divided into 2 categories: macronutrients and micronutrients.
 MACRONUTRIENTS
Macronutrients are nutrients that people need in relatively large quantities. They include :
1.Carbohydrates : These are quantitatively the most important dietary energy source for
most populations. Examples are sugar, starch, fibers etc.
2.Proteins : They are vital structural and functional components within every cell of the
body and are essential for growth and repair of tissue and maintenance of health. Examples
are fish, Milk, Eggs etc
3.Fats : They are the most energy-dense macronutrients e.g egg yolk,butter,cheese etc.
4.Water : It contains no calories neither does it provide energy but consumption of 2 liters
of water per day is advised.

 MICRONUTRIENTS
These are the nutrients that are needed in minute quantities in the body. They are :

1.Minerals : E.g oxygen, hydrogen, nitrogen, iron and potassium etc.

2. Vitamins : They may be water soluble e.g Vitamins B complex and C or fat soluble e.g
vitamins A,D,E and K.
Both vitamins and minerals are found in small amounts in most foods, and are essential for
normal metabolic function.

 OVERNUTRITION
Over nutrition also known as hyperalimentation is a condition where the intake of
needed nutrients is oversupplied in a particular form of diet. It is categorized as a type of
malnutrition and causes health problems to the person who is affected by it much like a
lack of nutrients in a particular diet. It can lead to obesity, a disorder which occurs by
eating more calories than one burns, as well as oversupplying a specific nutrient, such as
dietary minerals or vitamin poisoning.

 UNDERNUTRITION
Under nutrition is a deficiency of calories or one or more essential nutrients. Deficiencies
of vitamins and minerals are usually considered as separate disorders. However, when
calories are deficient, vitamins and minerals are likely to be deficient too. Furthermore,
it must be noted that under nutrition is different from malnutrition. While under
nutrition is deficiency of nutrients,malnutrition deals with imbalance in nutrients.
Malnutrition can be over nutrition or under nutrition.
Protein-energy under nutrition has 3 main forms :
• Marasmus
• Kwashiorkor
• Marasmic Kwashiorkor

CAUSES OF UNDER NUTRITION

. Poverty
. War
.Overpopulation
. Unsafe housing conditions
. Infectious diseases
 SMPTOMS OF UNDER NUTRUTION MAY INCLUDE:
- Low weight
- Protruded bones
- Dry and inelastic skin
- Dry hair

DIAGNOSIS OF UNDER NUTRITION:

• A doctor's evaluation
• Blood test

TREATMENT OF UNDER NUTRITION

• Feeding usually by mouth and sometimes through tube or intravenous feeding
• Medication (if severe)

METABOLISM
Metabolism, the intricate network of biochemical reactions within cells, is vital for
sustaining life. It governs processes ranging from energy production to molecular
synthesis, intricately choreographing the dance of life. Metabolic pathways consist of
catabolism, breaking down complex molecules to release energy, and anabolism,
synthesizing complex molecules from simpler components, requiring energy. Glycolysis
exemplifies catabolism, breaking down glucose into pyruvate to yield ATP and NADH
while photosynthesis exemplifies anabolism, using carbon dioxide and water in the
present of sunlightto produce glucose and oxygen.

DIET
Diet refers to the total amount of food consumed by individuals. Dietary guidelines have
been developed to provide evidence-based food and beverage recommendations for
populations; aiming to promote a diet that meets the nutrient requirements, and to
prevent diet related diseases such as dental caries and obesity. Diet and nutrition are
fundamental in maintaining the general and oral health of populations. The relationship
between diet and nutrition and health is 2-way; health status can be affected by nutrient
deficiency and vice versa.

FOOD VALUE
To some people the value of a food is closely related to its flavour : food is good and
valuable if it tastes good. Others judge food on a dollar and cents basis; to them
expensive food is synonymous to good food. Still others—many—do not connect value
in any sense of the word with food; sometimes they think and eat, but most of the time
they simply eat.

According to Collins English dictionary, the value of a food simply means "the measure of how
good it's for you, based on its level of vitamins, minerals, or calories."It's the heat equivalent or
energy equivalent of proteins, carbohydrates or fats, or their mixtures in food material
 GOOD NUTRITION
Good nutrition is essential for maintaining overall health and well-being. A balanced diet
provides the body with the necessary nutrients, vitamins, and minerals to function optimally. It
supports growth and development, boosts immunity, and reduces the risk of chronic diseases
such as obesity, diabetes, and heart disease.
A nutritious diet should include a variety of foods from all food groups, including fruits,
vegetables, whole grains, lean proteins, and healthy fats. Portion control is also important to
prevent overeating and maintain a healthy weight.

Key components of a healthy diet include:

1.Fruits and Vegetables: Rich in vitamins, minerals, and antioxidants, fruits and vegetables
should make up a significant portion of your daily intake.
2.Whole Grains: Whole grains like brown rice, quinoa, and whole wheat provide fiber, vitamins,
and minerals essential for digestive health and overall well-being.
3.Lean Proteins: Sources of lean protein such as poultry, fish, beans, and legumes are important
for muscle growth and repair, as well as for keeping you feeling full and satisfied.
4.Healthy Fats: Incorporating sources of healthy fats like avocados, nuts, seeds, and olive oil into
your diet can help support brain health and reduce the risk of heart disease.
5.Hydration: Drinking an adequate amount of water is crucial for maintaining proper hydration
and supporting various bodily functions.

In addition to eating a balanced diet, it's important to limit the consumption of processed foods,
sugary snacks, and beverages high in added sugars and unhealthy fats. Regular physical activity is
also an essential component of a healthy lifestyle, working in tandem with good nutrition to
promote overall health and well-being.

 REFERENCES:

Harvard T.H. Chan School of Public Health. (n.d.). The Nutrition Source.
U.S. Department of Agriculture. (2020). Dietary Guidelines for Americans.
World Health Organization. (2015). Healthy Diet.
Lehninger Principles of Biochemistry by Nelson and Cox
Hyperalimentation" at Dorland's Medical Dictionary. ]
MSD MANUAL(Consumer version) by Shilpa N. Bhupathiraju, PHD, Harvard medical school and
Brigham and women's hospital ; Frank Hu, MD, MPH, PHD, Harvard T.H chan school of public
health.
https://www.msdmanuals.com/home/disorders-of-nutrition/undernutrition/undernutrition/
Protein-Energy-Undernutrition_v30035891Food and food values by Albert P.S.Y PhD, professor of
chemistry University of BUFFALO ; UNIVERSITY OF BUFFALO STUDIES volume two.(Food and food
values pg 6)
  IMPORTANCE OF NUTRITION
1. It maintains optimal health and prevents chronic diseases
2. It increase our energy level
3. It improves our well being
4. Reduce high blood pressure
5. A balanced diet helps maintain a healthy weight by providing the right balance of
nutrients without excess calories.
6. Calcium,Vitamin D and other nutrients are essential for building and maintaining
strong bones.
7. It’s essential for healthy ageing
8. A balanced diet contribute to a longer lifespan and improved overall health span
9. They maintain gut health

REFERENCE:
https://www.alliedacademies.org/cardiovascular-medicine-therapeutic

 CLINICAL CORRELATES

Over nutrition: excessive intake of a particular diet may contribute to chronic disorders,
such as cancer, hypertension, obesity, diabetes mellitus, atherosclerosis(saturated fatty
acid intake of more that 7% of the diet).
Nutrient deficiency: lack of some nutrients in the body. This may result to medical
conditions such a kwashiorkor (severe decrease in protein intake).
Balanced diet: this diet includes all the essential and non essential nutrients needed by
the body for proper functioning. This varies with age, sex, weight and physical activities.
Nutrient and drug interactions: Nutrient may alter the metabolism of some drugs,
conversely drugs can affect the body's nutritionE.g high protein diet can accelerate the
metabolism of certain drugs by stimulating cytochrome p450 while decrease in protein
and other other nutrients such as magnesium, calcium and vitamin C can decrease the
availability of drug metabolizing enzymes.

 REFERENCE:

mountsinai.org. US department of health and human services and department of agriculture:

dietary guidelines. Overview of nutrition, msdmanual.com.
Nutrition, Wikipedia. National institute of health(NIH).