Road map

Nutrition
Nutrients
Macro-nutrients
• Carbohydrates
• Proteins
• Lipids

Micro-nutrients
• Minerals
• Vitamins
Balanced diet
Malnutrition
Digestive System
Saliva
The Stomach
Intestines
Role of Liver
Gut Diseases
Teaching
Strategies
LECTURE BASED TECHNOLOGY-BASED
LEARNING LEARNING

TEACHER CENTERED KINESTHETIC

LEARNING LEARNING
 Nutrition
“The process in which food is
obtained or prepared, absorbed and
converted into body substances for
growth and energy is called nutrition”
Need of Nutrition
1. Achievement of optimal growth
and development.
2. Sound mental health
3. Maintenance of structural
integrity and functional efficacy
4. Ability to withstand the process of
ageing
5. Ability to resist the environmental
toxins, pollutants and adverse
diseases.(immune system)
 Food
“any substance consumed by living
organisms, that provides nutrients and
energy for sustenance, growth, and the
maintenance of life processes”
Nutrients
“Elements and compounds that an
organism obtains and uses for energy or
for synthesis of new materials”
There are two main classifications of
nutrients”
1. Micronutrients: Nutrients required
in small quantities
For example; Vitamins and minerals
2. Macronutrients: Nutrients required
in large quantities
For example; Carbohydrates, Protiens
and fats
 Macronutrients
o Carbohydrates
 source of energy for all organisms
 composed of carbon, hydrogen and oxygen
e.g., Glucose, fructose, Galactose, Starch, cellulose
 Provide fuel for various bodily functions and physical
activities.
There are 2 classes of carbohydrates:
1. Simple Carbohydrates: These are made up of one
or two sugar molecules.
Sources: fruits, vegetables, and dairy products, present in
foods with added sugars, candy, soda, and pastries.
2. Complex Carbohydrates (Starches and Fiber):
These are made up of long chains of sugar
molecules.
Sources: grains, legumes (beans), starchy vegetables
(potatoes, corn).Also be a source of dietary fibre, which is
essential for digestive health.
 Role of Carbohydrates are as follow

Energy Source: When consumed, broken down into glucose, which the
body can use for immediate energy or store in the form of glycogen

Brain Function: The brain relies on glucose as its primary energy source.
Consuming carbohydrates helps maintain cognitive function.

Digestive Health: Dietary fibre, aids in digestion by promoting regular

bowel movements and maintaining gut health.

Blood Sugar Regulation: Fiber-rich carbohydrates can help stabilize blood

sugar levels by slowing the absorption of glucose, reducing the risk of rapid
spikes and crashes in blood sugar.
 It's important to choose
carbohydrate sources
wisely.

Whole, unprocessed foods

like whole grains, fruits, and
vegetables are generally
healthier options because
Selection of they provide essential
Carbohydrates nutrients and dietary fibre.

Foods high in added sugars,

such as sugary snacks and
beverages, should be
consumed in moderation as
excessive sugar intake can
have negative health
effects.
 Proteins
• Complex organic compounds made up of amino acids,
• essential macromolecules playing numerous critical roles in
the structure and function of living organisms
Key characteristics of proteins include:
• Amino Acid Structure: Long chains of amino acids linked
by peptide bonds. There are 20 different amino acids that
can combine in various sequences to form a wide variety of
proteins.
• Diverse Functions: As enzymes structural components
(such as collagen in connective tissues), transporters (e.g.,
haemoglobin for carrying oxygen in the blood)
• Cellular Machinery: Integral components of
cellular structures, such as the cytoskeleton
• Immune Function: Antibodies and other immune
system proteins defend the body against
pathogens
• Muscle Contractions: Proteins like actin and
myosin are responsible for muscle contractions,
enabling movement.
• Transport: Haemoglobin and other transport
proteins carry essential molecules like oxygen,
nutrients, and hormones throughout the body.
 Lipids
Often referred to as fats

Have hydrophobic (water-repellent) properties, insoluble in water but soluble in nonpolar

solvents like ether and chloroform.

Common types of lipids include:

• Fats: Most common type of lipid. Concentrated source of energy and essential for storing
and transporting energy within the body.
• Phospholipids: Major component of cell membranes. Consist of two fatty acid
molecules, a glycerol molecule, a phosphate group.
• Steroids: Cholesterol is a well-known steroid and is vital for the structure of cell
membranes and the production of hormones, including cortisol.
 Energy Storage: Fats are highly efficient energy storage
form. When the body needs energy, it can break down
fats to release energy.

Insulation: Adipose tissue, a type of connective tissue

rich in lipids, acts as insulation to help regulate body
temperature

Function Cell Membrane Structure: Phospholipids form the

basic structure of cell membranes, providing a barrier
between the cell's interior and the external
of Lipids environment.

Hormone Production: Steroids, including cholesterol,

serve as precursors for the synthesis of hormones such
as testosterone, estrogen, and cortisol.

Protection and Cushioning: Adipose tissue can provide

cushioning and protection for organs, such as the
kidneys.
 Micronutrients
Minerals:

• Inorganic nutrients essential for various

physiological functions

• Must be obtained through the diet

• Deficiencies or excesses of certain

minerals is dangerous (low calcium =
osteoporosis, high sodium = high blood
pressure)
 Classification of Minerals
Macro-Minerals: Required in Large quantities

Name Function

Calcium bone health, muscle function, blood clotting,

and nerve transmission.
Phosphorus bone and teeth formation, energy metabolism,
and cellular function.

Magnesium muscle and nerve function, energy production,

and bone health.

Sodium maintaining fluid balance and nerve function.

Chloride chloride helps maintain fluid balance and is

involved in digestion.
 Trace Elements
“Required in Lesser Amounts”
Name Function
Iron formation of haemoglobin in red blood
cells
Zinc immune function, wound healing, and DNA
synthesis.
Copper iron metabolism, connective tissue
formation, and enzyme function.
Selenium antioxidant, protecting cells from damage.
Iodine thyroid hormone synthesis, which
regulates metabolism.
Fluoride Promotes dental health by strengthening
tooth enamel.
Manganese bone formation, blood clotting, and
metabolism.
 Vitamins
• Organic compounds, essential for the proper functioning of the human
body.
Categories of vitamins:
Category Name Function
Vitamin A (Retinol) Essential for vision, immune
function, and skin health
Vitamin D (Calciferol) Crucial for calcium absorption and
Fat-Soluble bone health
Vitamins Vitamin E (Tocopherol) Acts as an antioxidant, protecting
cells from damage.
Vitamin K (Phylloquinone) Necessary for blood clotting and
bone metabolism.
Vitamin C (Ascorbic Acid) Antioxidant properties, collagen
production, wound healing, and
Water-Soluble immune system support.
Vitamins
B Vitamins (B1, B2, B3, B5, B6, Energy metabolism, DNA
B7, B9, B12) synthesis, nerve function, and red
blood cell formation.
 Balanced diet

“Nutritional approach involving consuming a variety of foods in the right proportions to meet the

body's nutrient needs and promote overall health”

Role of Age and Gender

1. Age:

 Infants and Children: Need adequate protein, calcium, vitamin D to support better growth of bones
and brain development

 Adolescents: Adolescents have increased energy and nutrient needs due to growth spurts and
puberty.

 Adults: Adults require a balanced diet that supports maintenance of their health and meets daily
energy requirements.

 Seniors: Needs increased calcium and vitamin D for bone health and reduced calorie needs due to

Men: Need higher calorie and
protein requirements than
2. Gender
women due to differences in
muscle mass and metabolic rate.
Women: May have unique
nutrient needs, particularly
during pregnancy and lactation
when they require additional
folic acid, iron, calcium, and
other vitamins and minerals.
 Malnutrition
Categories of
malnutrition
“Problems related to • Undernutrition: Inadequate
nutrition are grouped consumption, Poor absorption or
as malnutrition” excessive loss of nutrients.
• Overnutrition: overeating or
excessive intake of specific
nutrients.

Effects of Malnutrition
• Weaken the Immune
• Impairs physical and mental health
• Slows thinking
• Stunts growth and
• Affects fetal development
• Starvation
• Heart diseases
• Constipation
• Obesity
Forms of Malnutrition
1. Protein Energy Malnutrition (PMM):
• Inadequate availability or absorption of proteins in
the body.
• Lead to Kwashiorkor and Marasmus.
 Kwashiorkor:
• Occurs at the age of about 12 months or anytime
during a child’s growing years. Children are
abnormally thin.
 Marasmus:
• develops between the ages of 6 months and one
year. All body fat and muscle strength is lost and
acquire a skeletal appearance.
Mineral deficiency disease.
• Goiter:
• It is a condition by insufficient amount of iodine in diet.
Iodine is used by thyroid glands to produce hormones
that control the bodies normal functioning and growth.
• If sufficient is not available in a person's diet, thyroid
gland becomes in large and it results in swelling in neck.
• Anaemia:
• Anaemia literally means “lack of blood”. It is caused when
the number of red blood cells in reduce than the normal.
if body fails to receive sufficient iron, adequate number
of haemoglobin molecules are not formed there are not
enough functioning of red blood cells. The patient is weak
and there is shortage of oxygen supply to body’s cell.
 Digestive System
• Digestion: breakdown of naturally
occurring foods into diffusible form
to extract out energy from them for
proper bodily functions
• Digestive system: An organ
system that helps in the process of
digestion
 The Alimentary Canal and the
Glands
• The Elementary Canal is the muscular tube that starts at
the mouth and ends at the anus.
• It is approximately 9 metres long.
• The digestive organs or glands include:
mouth, teeth, slavery glands, oesophagus, stomach, liver,
pancreas, gall bladder, small intestine, large intestine.
The mouth
• It is the space where the food we eat is chewed and
mixed with the saliva.
• It has tongue and lips which have their own
functions.
• It has some functions like food
selection,Mastication,lubrication and then chemical
digestion.
 Salivary glands
• There are 3 pairs of salivary glands.
• Sublingual- located below the tongue.
• Parotid- located in front and beneath the ear.
• Submandibular- Located near the inner side of the
lower jaw on each side.
Saliva.
• Saliva is a secretion from the salivary glands which helps in
the following.
• Moistens inner lining of the mouth to allow speaking and
swallowing.
• Lubricates the food by mixing in it.
• Acts as a solvent for certain food particles.
• Stimulates the taste buds present on the tongue.
• Helps in the formation of bolus.
• Digests starch and converts it into maltose.
• Cleans mouth and destroys germs.
• Aids in water balance in the body
Oesophagus.
• It is the tube that connects pharynx to stomach.
• It simply conducts the food from the throat to the
stomach.
• No digestion takes place in esophagus, but the
previous direction actions of saliva continue here.
What is Peristalsis?
• Peristalsis is a wave of constrictions caused by the
circular muscles of the gut pushing the food along.
It occurs throughout the gut.
• The reverse of peristalsis is called the anti
peristalsis, which sometimes causes vomiting.
 The stomach.
1. Structure:
• Elastic bag located below the diaphragm which can hold 2 to
3 litres of food.
• Has 2 main portions,
i. Cardiac portion: present immediately after oesophagus
ii. pyloric portion: Beneath Cardiac portion.
• Consists of 2 sphincters (openings which are guarded by
muscles).
i. Cardiac sphincter: between stomach and oesophagus.
ii. pyloric sphincter: Between stomach and small intestine.
 Functions:
• Releases colourless, highly acidic gastric juice consisting of
hydrochloric acid and pepsin enzyme.
• Its functions:
• Kills germs present in the food.
• Activates pepsinogen and converts it into pepsin to act on
proteins and form peptides.
• Food stays in the stomach for 3 hours in a pulp like state
called chyme.
 Small intestine
• Small intestine is a tube which is 7 metres long and 2.5
centimetre wide Coiled in the abdomen.
• It has 3 subregions,
• duodenum
• Jejunum: 2 metres after duodenum
• ileum: next 4 metres twisted.
 Small intestine:
Duodenum.
• Comprises first 10 inches of small intestine. Food is further
mixed with 3 different secretions:
i. Bile from liver: Digestion of lipids
ii. Pancreatic juice from pancreas: Trypsin, amylase, Lipase
iii. Intestinal juice from intestinal walls: several enzymes.
Jejunum:
• 2.4 metres long after duodenum.
• Concerned with the rest of the digestion of proteins,
carbohydrates and lipids of our bite.
 Small intestine. Ileum.
• Last 3.5 metres long.
• Concerned with the absorption of digested food.
• There are finger like projections called villi, increases the
surface area of small intestine.
• Blood capillaries absorb digested food.
• Toxins are filtered here.
• Required molecules go towards heart via hepatic vein and
distributed all along the body.
 Large intestine.
1.5 metres long
Has 3 parts.
i. Caecum: A blind pouch forming the T-junction with
small intestine.
ii. Colon: Site where water absorbed into the blood.
iii. Rectum: Formed faecesin the colon are stored here.
Filled up rectum gives rise to reflex and anus is opened for
defecation.
 Role of Liver.
• Largest multi lobbed dark reddish organ.
• Present beneath the diaphragm on the right side of the
abdomen.
• It secretes bile which is stored in gall bladder.
• Contraction of gall bladder releases bile into the duodenum.
• Functions:
i. Digestion of lipids.
ii. Removal of amino groups from amino acids (De-
amination )
iii. Converts ammonia to urea.
iv. Converts carbohydrates and proteins into lipids and
cholesterol
 Disorders of gut.
• Diarrhoea:
• Diarrhoea is a condition in which the sufferer has frequent watery loose
bowel movements. This condition may be accompanied by abdominal
pain, nausea and vomiting. It occurs when required water is not
absorbed in blood from Colon.
• Causes:
• The main cause of diarrhoea include lack of adequate water, safe water.
Diarrhoea is also caused by viral or bacterial infections of large intestine.
• Treatment.
• The treatment of diarrhoea involves consuming adequate amount of
water. Preferably mixed with essential salts and some amount of
nutrients. Antibiotic may be required if diarrhoea is due to bacterial
infections.
• Preventions.
• Prevention of diarrhoea include taking clean water and essential salts
eating regularly and taking hygienic measures
Constipation
• Constipation is a condition where a person
experiences hard faeces that are difficult to eliminate.
• Causes:
• The main causes of Constipation include excessive
absorption of water. Through pollen, insufficient
intake of dietary fibre, dehydration, use of medicines,
for example those containing iron, calcium and
aluminium, and tumours in rectum or anus.
• Treatment.
• Treatment of Constipation is with a change in dietary
and exercise habits. The medicines old laxatives, for
example paraffins, are used for treatment.
• Preventions.
• Constipation is usually easier to prevent then to treat.
One should take the required quantities of water and
dietary fibres.
• Ulcer:
• Ulcer is a sore in the inner wall of gut (in oesophagus,
duodenum, and stomach). In ulcer the gastric juice.
Gradually breaks down the tissue of the inner wall.
• Causes:
• The causes of ulcer include excess acid. Infection long term
use of anti-inflammatory medicines(Including Aspirin).
Smoking, drinking coffee, colas and eating spicy food.
• Symptoms:
• Symptoms of ulcer include abdominal burning after meals
or at midnight. Swear ulcers may cause abdominal pain
rush of saliva after an episode of regurgitation, nausea, loss
of appetite and weight loss.
Treatment:
Ulcer is treated with medicines which neutralize the
acidic effects of gastric juice. Spicy acidic foods and
smoking should be avoided as preventive measures.