Unit 2

Nutrition and
the digestive
system
(Part 1)

Biology and Geology

3º ESO
1 Nutrition
Nutrition is the set of processes the body
performs to receive, transform and absorb
the nutrients that the cells need to live.
Food and nutrients

Food provides our bodies with the

essential nutrients we need to perform
vital functions. (We get nutrients from food)

Nutrients are the biomolecules that make

up our bodies and cells need to perform
their functions.
1 Nutrition
The digestive, circulatory, respiratory and excretory
systems are all involved in nutrition.
1 Nutrition
Classification of nutrients
Depending on the quantity required by the body nutrients
are classified into:
 Macronutrients. They are needed in larger quantities.
• Water
• Carbohydrates
• Lipids
• Proteins
 Micronutrients. They are required in small amounts.
• Vitamins
• Minerals
1 Nutrition
Classification of nutrients - Macronutrients
 Water
Water plays an essential role in the chemical
reactions that take place in cells. It also transport
substances through the body, acts as a solvent for
nutrients and regulates body temperature.

We take water with food and drink, and it is

eliminated through urine and sweat.
1 Nutrition
Classification of nutrients - Macronutrients
 Carbohydrates
The most important source of energy. They provide our
bodies with immediate energy.

Simple • Glucose: main source of energy

carbohydrates for cells
(Provide energy) • Sucrose (table sugar)
Types • Fructose

Complex carbohydrates • Starch

(Used for storing energy,
growth and repair) • Glycogen
1 Nutrition
Classification of nutrients - Macronutrients
 Lipids
Most lipids are fats, which provide energy and form reserve
deposits. Lipids also form part of cell membranes.

Fats are splits into two groups based on their chemical structure

Saturated fats Unsaturated fats

They come from animals and are They come from plants and are
in solid state generally liquid.
1 Nutrition
Classification of nutrients - Macronutrients
 Proteins
Proteins are chains of simpler molecules
called amino acids.

Some amino acids (essential amino acids)

cannot created by the body, so they must
be obtained from food.

We use these amino acids and other that we can

synthesise in our bodies to make the proteins we need for
formation and growth of cells and tissues.
1 Nutrition
Classification of nutrients - Macronutrients
 Proteins

Proteins are involved in almost all biological functions:

- They transport oxygen
- They form structures such as hair, nails, and membranes
- They are involved in the defence against infections; etc.

Food that come from animals, and

legumes are sources of proteins.
1 Nutrition
Classification of nutrients - Micronutrients
Micronutrients are regulatory nutrients because they
control numerous and important chemical reaction in
cells.
These compounds are not produced by our body, so
they must be obtained from food.
1 Nutrition
Classification of nutrients - Micronutrients
 Vitamins
They play a fundamental role in ensuring that the body
works properly, although they act in very small amounts.
There are 13 types of vitamins, classified into two main
groups:
• Fat-soluble vitamins: A, D, E and K vitamins
• Water-soluble vitamins: The B group and C vitamin.

We can find many vitamins in

vegetables and fresh fruit.
1 Nutrition
Classification of nutrients - Micronutrients
 Vitamins
1 Nutrition
Classification of nutrients - Micronutrients
 Minerals

• Some minerals have a regulatory functions,

such as calcium, which is involved in blood
clotting and muscle contraction, or iron
involved in the transport of oxygen.

• Other minerals are structural and are part of

the composition of bones (phosphorus and
calcium)
1 Nutrition
Classification of nutrients - Micronutrients
 Minerals

All foods contain minerals in varying amount

1 Nutrition
Classification of nutrients
1 Nutrition
The function of nutrients
Foods play different roles in the body depending on
the nutrients they contain.
1 Nutrition
The function of nutrients
According to the nutrients they contain and the
function that they play in our body foods are
classified as:
- Energy foods
- Growth and repair foods
- Regulatory foods
1 Nutrition
The function of nutrients
 Energy foods
These provide the energy we need
for our life processes.
We get energy from energy nutrients (carbohydrates
and lipids). When there is a lack of energy nutrients,
we can obtain energy from proteins.
Food rich in carbohydrates Food rich in lipids
Bread
Pasta Vegetable oils
Potatoes Animal fats
Grains and grain products Butter
Honey Cream
1 Nutrition
The function of nutrients
 Energy foods
When energy nutrients reach cells, they
undergo a series of chemical reactions that
release the energy they contain.

This process is possible due to cell respiration,

which is a set of chemical reactions that take
place in cells (metabolism).
 1 Nutrition
The function of nutrients
 Energy foods

Energy in nutrients

• One gram of lipid (fat) provides 9 Kcal.

• One gran of carbohydrate provides 4 Kcal.
• One gram of protein provides 4 Kcal.
1 Nutrition
The function of nutrients
 Growth and repair foods
These provide the elements needed to
form new molecules and structures.
Growth an repair food are rich in proteins.

Food that come from animals (fish, meat, eggs,

milk) and legumes are sources of proteins.

Lipids are also important, because they form

cell membranes, and certain mineral salts,
such as the ones that form our skeleton
1 Nutrition
The function of nutrients
 Regulatory foods
These enable chemical reactions to take place in order
to ensure that the body works properly.

Foods rich in vitamins and minerals

(vegetable, fruits) are regulatory foods.
Activities Unit 2(1): Nutrition: Classification and function of nutrients
2 A balance diet and a healthy lifestyle

What is a
balance diet?
2 A balance diet and a healthy lifestyle
Diet is the combined total nutrients we consume on a
daily basis (The combination of food and water we
consume each day)
2 A balance diet and a healthy lifestyle
People´s diet vary greatly according to a number of
factors, including their age, gender, the time of year,
where they live and their level of physical activity, etc.
No matter what, diets must be balanced.
2 A balance diet and a healthy lifestyle
A balanced diet provides all the necessary nutrients
and energy, in the right quantities. It allows us to stay
healthy and to perform daily activities related to our
age, environment and lifestyle.
2 A balance diet and a healthy lifestyle
In order for a diet to be considered balanced:

• It must provide enough calories and the

right amount of essential nutrients: protein,
calcium, iron, other minerals and vitamins.

• 55% of calories should come from carbohydrates,

30 % from fats, and 15% from proteins.
2 A balance diet and a healthy lifestyle
In order for a diet to be considered balanced:

• Animal proteins should not exceed 40% of

the total amount of protein ingested.

• We should consume more vegetable fats, nuts,

and fish and less animal fats and cholesterol.
2 A balance diet and a healthy lifestyle
In order for a diet to be considered balanced:

• The amount of vegetable fibre we

consume must be sufficient to promote
bowel movement, and the amount of
water and minerals must compensate
for the loss of these substances.
2 A balance diet and a healthy lifestyle
In order for a diet to be considered balanced:
• A healthy diet must be combine with
daily exercise.

• Have several meals each day . These meals

should not be very big in order to allow your body
to absorb nutrients easily.
Breakfast should be substantial because it needs
to provide you with the necessary nutrients to
start the day.

• Avoid convenience foods (ready

meals and preserved foods)
2 A balance diet and a healthy lifestyle
The food pyramid
2 A balance diet and a healthy lifestyle
The food wheel
To help people follow a healthy diet, the different food
groups are organised on a food wheel. This tell us how much
of the different types of food we should eat and how often
we should eat them.
2 A balance diet and a healthy lifestyle
Characteristics of the food wheel
Foods are classified into 6 groups (The
colour of each groups indicates its
function)
Group I (rich in carbohydrates and Group II
( rich in lipids)  Energy-producing food
(yellow)

Group III (rich in proteins) and Group IV

(rich in proteins and calcium)  Body-
building foods (red)

Group V and VI (rich in vitamins and

minerals)  Body-regulating foods (green)
2 A balance diet and a healthy lifestyle
Characteristics of the food wheel
The size of each group indicates its
ideal proportion in the diet. The
bigger the group. The more of these
food you should eat.
Example: More foods of group I than
foods of group II.

The position of a food within a

certain segment indicates how
often you should eat it. The closer
it is to the edge of the wheel, the
more often it should be eaten.
Example: Group III, more legumes
than nuts.
2 A balance diet and a healthy lifestyle
Characteristics of the food wheel
Water and exercise are also included on the wheel, because
they are both essential for good health.
2 A balance diet and a healthy lifestyle
How to balance energy intake and expenditure
Energy intake refers to calories ingested as part of
our diet. The amount and type of food in our diet
determines our energy intake.
Energy expenditure refers to the energy our body
needs each day.
2 A balance diet and a healthy lifestyle
How to balance energy intake and expenditure
Energy expenditure
We spend energy in three main processes:
 Basal metabolism, or the energy consumed by the body
´s chemical reactions even when at rest. (Energy we
spend in maintaining the vital functions, for example in
digesting food, breathing, pumping blood from the heart,
brain activity, etc).
It depends on sex (greater in men), age (decreases with
age), muscle-fat ratio (the higher the muscle-fat
relationship, the higher the metabolic rate), and genetic
factors.
2 A balance diet and a healthy lifestyle
How to balance energy intake and expenditure
Energy expenditure

Basal metabolic rate

2 A balance diet and a healthy lifestyle
How to balance energy intake and expenditure
Energy expenditure
We spend energy in three main processes:
 Heat production: It is approximately a sixth of the basal
metabolic rate. Q= MB / 6
 Type of occupation or physical
activity. The more physical exercise we
do, the more muscle we develop which
increases basal metabolism and energy
consumption.

Total energy expenditure = MB + Q + Physical activity

2 A balance diet and a healthy lifestyle
How to balance energy intake and expenditure
It is important to balance energy intake and energy
expenditure.
Energy balance = Energy intake – Energy expenditure

• If the diet contains less energy than is

needed, the body´s own tissues will break
down to supply the energy required.
• If the diet contains more energy than the
body needs, the excess of energy is stored
in the form of carbohydrates of fat.

What should you do to balance energy intake and

expenditure in each case?
Page 42. Exercise 4
Activities Unit 2(2): Balanced diet and healthy lifestyle
3 Types of diets
 The Mediterranean diet
 The Atlantic diet
 Other diets:
• Vegetarian diets
• Soft diet
• High-calorie diet
• Low-calorie diet
 Miracle/Fad diets
3 Types of diets
3 Types of diets
3 Types of diets
Unit 2 Diet and nutrition
3 Types of diets
3 Types of diets
3 Types of diets
3 Types of diets
3 Types of diets
Miracle/ Fad diets
They are those that claim results which have not been
scientifically proven.
These diets wrongly claim to achieve significant weight loss in
a short period of time.
These diets can be harmful to our health.
3 Types of diets
4 Food-related health problems
Food-related illnesses caused by malnutrition
 Undernutrition
It occurs when people do not eat (or absorb) enough
nutrients to cover their needs for energy and growth, or
to maintain a healthy immune system.
Most cases occur in developing countries or among
marginal populations in developed countries.
Undernutrition affects the children the most and
hinders their development.

Rickets, is an illness caused by an extreme lack

of calcium and phosphorous. It causes bone
deformation and stunted growth.
4 Food-related health problems
Food-related illnesses caused by malnutrition
 Anorexia nervosa, is a serious disease caused by the
rejection of food and the obsessive fear of gaining weight.
People who suffer from anorexia have a
distorted image of their bodies, believing
themselves to be obese in spite of their
thinness, leading them to restrict food intake by
dieting, fasting and even exercising excessively.

This result in huge weight loss, malnutrition,

problems with menstruation and other serious
disorders that can lead to death.
4 Food-related health problems
Food-related illnesses caused by malnutrition
 Bulimia, is a disorder that often comes hand in hand
with anorexia. People with bulimia eat large amounts of
food in a short amount of time, then make themselves
vomit to avoid gaining weight and/or exercising
excessively.
4 Food-related health problems
Food-related illnesses caused by malnutrition
 Atherosclerosis, is a syndrome caused by
the accumulation of fat and cholesterol in
artery walls. These deposits are called
plaques. Over time these plaques can
harden, blocking arteries and preventing
normal blood flow.

The main causes are high intake of animal fats and cholesterol.
Atherosclerosis does not cause any symptoms ad many people
are unaware they have it until they suffer from a medical
emergency, such as angina, a brain haemorrhage or a heart
attack.
4 Food-related health problems
Food-related illnesses caused by malnutrition
 Obesity, is a disease caused by a large accumulation
of body fat as a result of consuming more calories
than the body needs. This excess energy accumulates
as fat in adipose tissue.

Being obese or overweight can shorten people´s

lives, as well as increasing the risk of other
illnesses, such as cardiovascular diseases,
diabetes, high blood pressure and cancer.
4 Food-related health problems
The problem of obesity
Obesity is a problem related to an imbalance between
the number of calories eaten and the number needed.
Obesity is currently the main consequence of malnutrition
in industrialised countries and is increasing in developing
countries.

Map Legend: The darkest red areas on the map (Pacific islands) represent obesity rates of 40% or more. The next
darkest areas (US, Egypt, Saudi Arabia, Panama, and United Arab Emirates) represent obesity rates of 30-40%.
Progressively lighter colors represent 20-30% obesity rates, 10-20% obesity rates, 5-10% obesity rates, and 0-5%
obesity rates. The grey areas are not represented on the scale.
4 Food-related health problems
The problem of obesity
The high incidence in industrialised countries is due to a
progressive increases in the consumption of fats and
refined sugars, instead of fruit and vegetables.

Eating so-called fast foods and having a sedentary lifestyle

have made the situation worse.
4 Food-related health problems
The problem of obesity
The Body Mass Index
The Body Mass Index (BMI) is an indicator of the relationship
between weight and height and it is often used to determine
whether and adult is overweight or obese.

BMI = weight (Kg) / Height (m)2

• A person with a BMI < 20 is underweight

• MBI between 20 and 25 is at the ideal weight
• BMI between 25 and 30 is overweight
• BMI > 30 is obese
4 Food-related health problems
The problem of obesity
The Body Mass Index
4 Food-related health problems
The problem of obesity
Obesity can be treated by reducing calorie intake and
doing exercise.
4 Food-related health problems
Food-related illnesses caused by malnutrition
 Deficiencies
• Avitaminosis is a condition caused by a
lack of a certain vitamin. An example of
avitaminosis is scurvy, which is caused by
a vitamin C deficiency.
• Hypervitaminosis, caused by an excess of one or more
vitamins. It can occur when the body is unable to
eliminate them.
4 Food-related health problems
Food-related illnesses caused by
food contamination
Foods are perishable goods, which undergo changes due to:
 Natural decomposition

 The presence of different types of contaminants

Food contaminants are substances which may

be present in food as a result of:
• How they have been handled throughout
the different stages of production
• Environmental contamination
4 Food-related health problems
Food-related illnesses caused by
food contamination
 Biological contamination of food
Food-borne illnesses result from eating spoiled food
or food that has been contaminated.
These
microorganisms can
contaminate
• Bacteria and their toxins
• Fungi
It can be • Parasites
caused by • Algae • Raw food (fruit, vegetables)
• Viruses • Undercooked meat or fish
• Water
4 Food-related health problems
Food-related illnesses caused by food contamination
 Biological contamination of food
Food-borne illnesses
• Salmonellosis. It is caused by eating food
contaminated with Salmonella bacteria, which is
often found in contaminated water, in poorly
preserved foods made with eggs, and in meat.
• Botulism. It is caused by eating food contaminated
with Clostridium botulinum bacteria. This bacterium
produces botulinum toxin, which is a potentially
lethal toxin that causes neurological disorders. It can
be caused by consuming inadequately preserved
foods.
4 Food-related health problems
Food-related illnesses caused by food contamination
 Biological contamination of food
Food-borne illnesses
• Toxoplasmosis. It is caused by the protozoan
Toxoplasma gondii, which can be found in
undercooked or raw meat that is infested with the
parasite.
• Trichinosis. It is associated with eating raw meat,
pork in particular, which is infested with the larvae
if a nematode called Trichinella.
• Anisakiasis. It is caused by eating raw or
undercooked fish containing the larvae of the
Anisakis worm.
4 Food-related health problems
Food-related illnesses caused by food contamination
 Biological contamination of food
Food-borne illnesses
• Listeriosis. It is caused by eating food
contaminated with Listeria monocytogenes,
which is often found in a variety of raw
foods as well as in processed foods and
foods made from unpasteurized milk.
4 Food-related health problems
Food-related illnesses caused by food contamination
 Chemical contamination of food

Food can be contaminated by chemicals such as:

- Pesticides (fruits and vegetables)

- Growth hormones (meat)
- Detergents
- Disinfectants

They can caused food-borne illnesses and can also lead to cancer.