INTRODUCTION

TO
NUTRITION

LECTURE
1
Learning objectives :
Definitions related to nutrition
Food functions
Body Chemical Composition
Nutrients’ Main Functions
Food Components
 Definitions related to nutrition

Nutrition science:
It is the science which deal with study of food, and it is nature and
function of the body under different condition of age health and disease.
 
Nutrition:
The process by which the human intakes food for growth, energy, and
replacement of tissues; its successive stages include digestion,
absorption, metabolism, and excretion.

Nutrients :
Components or chemical substance which form the food , that provides
nourishment for growth or metabolism , These substances are essential for growth
and maintenance (protein) , supply energy (carbohydrate ,Fats , protein),regulate
the physiological functions (Vitamins , Minerals and water).
Food :
Material, usually of plant or animal source , that contains essential nutrients,
such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and
assimilated by an organism to produce energy, stimulate growth, and maintain
life.
Nutritive Value:
Is the amount of the nutrients which consist the food , determined by using :
1- Lab Food analysis
2- Food analysis tables

Nutritional requirements:
The amounts of nutrient which are needed for covering the human needs
to be healthy , depend on age, sex, and a few other factors.
 Nutritional status :
The state of the body with respect to each nutrient and to the overall state of the
body weight and condition.

The nutritional status assessment by:

1. Anthropometric Measurements
2. Biochemical Investigations
3. Clinical examination
4. Community nutritional status :Vital statistics
Nutritional Status Classes :
5. Normal Nutritional status: The nutrients intake suitable in quality and quantity
6. Excess Nutritional Status: The nutrients intake more than body needs in
quality , Hinder the performance of the body

7. Poor Nutritional Status: The nutrients intake Lower than body needs , without
any disorders disease.

8. Latent Nutritional status : The nutrients intake Lower than body needs , with
Imbalance in the body functions.
9. Clinical Malnutrition status: The nutrients intake Lower than body needs ,
with nutritional disorders disease.
Proper nutrition:
Eating foods containing the nutrients which needed by the individual.
The indicators for proper nutrition:
1. Suitable body weight according to age , body type ,
2. Activity
3. Body disease resistance
Malnutrition:
Inadequate nutrition caused by the lack of a balanced diet or by disorders of
the digestive system in which the nutrients from food cannot be absorbed
properly.
Factors which lead to malnutrition:
Individual factors:
Individual needs and Life cycle
Environmental factors :
Food habits , socioeconomic , Educational , factors , and availability of food
Health :
A state of complete physical, mental, and social well-being and not merely the absence
of disease or infirmity.
No health without suitable nutrition.

Metabolism
The sum of all the physical and chemical processes by which living organized substance
is produced and maintained (anabolism), and also the transformation by which energy is
made available for the uses of the organism (catabolism).

Calorie:
Is a unit of measurement for energy. Kilojoules

Empty calorie:
Unnecessary calories are converted in the body to fat. However, if calorie intake is
limited for the sake of reducing weight, insufficient vitamin and mineral intake may lead
to malnutrition.
Food functions:

Physiological
functions:

Social
functions

Psychological
functions
 Food functions:
1-Physiological functions:
 Energy production: The food supply body with energy for
different biological processes, from the oxidation processes.
 Building and repairing: building new cells and maintenance and
renewal of damaged tissues.
 Regulation and controlling : for different biological processes like:
Organization of construction and renovation of body cells, heart
rate, Regulate body temperature, Muscle contraction, fecal
disposal, water balance and blood coagulation
2-Social functions:
Lunch and dinner parties a way for increasing social relations
3-Psychological functions :
Eating is the leading cause of happiness and stability of mood,
Feeling of hunger in humans cause anxiety.
Body Chemical Composition for adult person (weigh
65 kg)
1.5
6.1

13.8

Water
Protein
Fats
Minerals
Carbohydrates

17 61
 Body Chemical Composition for adult person (weigh
65 kg)
Kg

40
40

35

30
Series1
25

20

15 11
9
10
4
5 1

0
Water Protein Fats Minerals Carbohydrates
 Nutrients’ Main
Functions

Regulate
Building &
Energy Maintenance
Physiological
Functions

Carbohydrates Protein ,Fat

Protein ,Fats
Fats Water , Minerals
Vitamins
Water ,Vitamins
Protein
 Food
Macronutrients Components Micronutrients

Carbohydrates Proteins Minerals Vitamins

Phytochimicals
Fats
Dr. Mona El-