NUTRITION

Fekadeselassie T. (Bpharm, MSc fellow…)

May 2024

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Students should attend all classes.
Active participation is required at most.
Punctuality in class and assignment is mandatory.
Misbehaving at class is highly forbidden.
Silent a cellular phone.
The students should submit the assignments and presentation
manuals before the deadline.
The students should actively participate in group discussions.

Chemistry of natural products 2

 BASICS OF FOOD AND NUTRITION

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Introduction
 Definition of Important terms
 Nutrition and Health
 Classification of nutrients

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Introduction

Nutrition: is the science of food, the nutrients and other substances

therein, their action, interaction and balance in relation to health and
disease, and the process by which the organism ingests, digests,
absorbs, transports, utilizes and excretes food substances in addition,
nutrition must be concerned with social, cultural and physiological
implications of food and eating (The American Medical Association).

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 What is food?

֍ Food is anything liquid, semi-solid or solid which contains nutrients

and energy and when taken or eaten nourishes the body.

֍ Food contains important substances which provide energy to move,

think, work, run our body systems, keep us healthy, help to boost our
immune system and protect us from infections.

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 Brain Storming

What comes to your mind

when you think about
functions of food?

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Why human beings need food?

► Human beings need food to provide energy for the essential

physiological functions like:-
 Respiration
 Circulation
 Digestion
 Metabolism
 Maintaining body temperature
 Growth and repair body Tissues

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Cont.

Nutrients are substances contained in food that nourish the body.

• They are required by the body to maintain general health and
physiological functions,
• for example: provision of energy, building the body mass, keeping the body
warm, boosting immunity and regulating the various body functions that help
someone to live.

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Cont.

Macronutrients: are nutrients that are required by our body in large

quantities on a daily basis and need to be transformed in to smaller units
by the body in order to give essential function in the body processes.
 These include carbohydrates, lipid and proteins.

Micronutrients: are nutrients that are required in smaller quantities by

the body and perform essential physiological and structural functions.
 These include vitamins and minerals.

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Cont.

Roughage:- is defined as food fibers which enable the body to get rid
of waste products, which would otherwise become poisonous to the
body.

 It prevents gastrointestinal disorders (gastritis, appendicitis,

gallbladder stone and constipation) and metabolic disorders (diabetes
mellitus, hypertension, ischemic heart disease and colon cancer).

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Cont.

Diet:- is defined as food containing all the nutrients in a sufficient

amount and in proper ratio.
o Is the sequence of meals in a day
o It is concerned about the eating styles of individuals or a group
o E.g. some people may eat twice in a day (breakfast and dinner),
others may eat four times in a day (breakfast, lunch, snack and
dinner) still others may remain munching all the day round, etc.

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Cont.

Malnutrition:- is the condition that results from an imbalance between

dietary intake and requirements.

• It includes under nutrition, which results from less food intake and
hard physical work and over nutrition results from excess food intake
and less physical activities.

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Cont.

Dietary Reference Intakes (DRIs): are levels of nutrient intake

intended for use as a reference values for planning and assessing
diets of healthy people.

The DRI’s consist of the following reference values:

● Recommended Dietary Allowances (RDAs):
● Adequate Intakes (AIs)
● Estimated Average Requirements (EARs)
● Tolerable Upper Intake Levels (ULs)
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Cont.

• Recommended Dietary Allowances (RDAs): is the average daily

dietary intake level that is sufficient to meet the nutrient requirement
of nearly all (97% to 98%) healthy individuals in a group.
◦ Used in guiding individuals to achieve adequate nutrient intake

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Cont.

• Estimated Average Requirements (EARs):A nutrient intake value

that is estimated to meet the requirement of half the healthy
individuals in a group.
o Used as the basis for developing the RDA and to assess adequacy of
nutrient intakes of the group

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Cont.

Adequate Intakes (AIs): A value based on observed or

experimentally determined approximations of nutrient intake by a
group of healthy people-used when an RDA cannot be determined.
Tolerable Upper Intake Levels (ULs):The highest level of daily
nutrient intake that is likely to pose no risk of adverse health effects
to almost all individuals in the general population.

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Dietary guidelines

• Eat a wide variety of foods

• Maintain healthy weight
• Choose a diet low in fat, saturated fat, and cholesterol
• Choose a diet with plenty of vegetable, fruits and grain products
• Use sugar in moderation
• Use salt and sodium in moderation
• If you drink alcoholic beverage, do so in moderation

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Cont.
The energy requirements of individuals depend on
♦ Physical activities
♦ Body size and composition
♦ Age may affect requirements in two main ways
• During childhood, the infant needs more energy because it is growing
• During old age, the energy need is less because aged people are engaged with
activities that requires less energy.
♦ Climate: Both very cold and very hot climate restrict outdoor
activities.

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Cont.
Food groups: refers to a method of classification of the various foods
that humans consume in their everyday lives.

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 Classification based on the nutritional properties

Grain and cereals (Bread, rice, pasta, etc.)

o Contain high levels of fiber, B vitamins.
Vegetable and Fruit group
o Contain vitamin C, beta-carotene, potassium, and fiber.
 Milk and meat group
o Dairy foods contain calcium and potassium, as well as source of
protein.
o Meats and protein foods contain high levels of protein, B vitamins,
vitamin E, iron, magnesium, zinc.
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Cont.
Fat and oils
Fats and oils contain high levels of essential fatty acids and vitamin A

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Classification of foods according to their functions

Energy-giving foods (“GO” foods)

⁕ Foods rich in carbohydrates and fats are called energy-giving foods or “GO”
foods.

⁕ They provide energy to the body and are essential for physical activity and
basic functioning of the body.

⁕ Foods like cereals, roots, tubers, starchy fruits and vegetables oils, milk,
butter and ghee are good sources of energy
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Cont.

Body-building foods (“GROW” foods)

⁕ Foods rich in protein or “GROW” foods.

⁕ These foods help to maintain life and promote growth, repair worn out and
damaged body tissues.

⁕ “GROW” foods come from animal and plant sources.

⁕ Milk, meat, eggs and fish are good sources of animal proteins while legumes
and nuts are good sources of plant protein.
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Cont.

Protective (“GLOW” foods)

⁕ Foods rich in minerals and vitamins = protective or “GLOW” foods.

⁕ They are essential for promoting body immunity and regulatory functions.

⁕ Fruits and vegetables are the main sources of “GLOW” foods.

⁕ Fortified foods, including iodized salt, are also good sources of “GLOW”
foods.

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