FOODS AND NUTRITION.pptx

FOODS AND NUTRITION

1. FOODS AND NUTRITION

2. FOOD

3. NUTRITION

4. FOOD It is any substance that provides nutritional support for our body. It is a plant and animal origin and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins or minerals.

5. NUTRIENTS It is a chemical that an organism needs to live and grow They are used to build and repair tissues regulate body processes and converted to and used as energy.

6. NUTRITION It is the study of the food and how the body makes use of it. It is to provide life and to sustain that life by allowing it to grow and be in a state of optimum health.

7. MALNUTRITION They lack of healthy food in the diet or an excessive intake od unhealthy foods leading to physical harm. It is a disorder that result when the body receives too little food, too much food or food lacking in necessary nutrients or when it is unable to properly utilize the food that it does receives.

8. UNDERNUTRITION Such as elongated period of starvation, will result in sever lack of food based nutrients.

9. When a child is properly nourished, he/she is likely: To feel and look healthy. To be happy with himself and others. To have a good disposition. To be able to relate himself well with others. To have the ability to think and reason out very well. To be more alert and active,

10. When a child is properly nourished, he/she is likely:

11. When a child is malnourished, he/she is likely: To look thin and emaciated. To feel irritable and unhappy. To feel weak and less interested in play and other physical activities (games, sports, etc.) To be confused and slow in reasoning out. To be underweight.

12. Causes of Malnutrition: Poverty Famine Medical problems Ignorance Poor eating habits Wrong choice of food Poor body metabolism Large family size Unhygienic environment Faulty food intake

13. Solution of Malnutrition: Healthy lifestyle Awareness of the family about proper nutrition Nutrition Education in school Nutrition program of the country

14. Concerned Organizations on Health and Nutrition: (International) UNICEF – United Nations Children’s Emergency Funds WHO – World Health Organization USAID – United State Agency for International Development CARE – Defending Dignity, Fighting Poverty

15. Concerned Organizations on Health and Nutrition: (National Concerned Organizations) DOH – Department of Health 4P’S – Pantawid Pamilyang Pilipino Program

16. Go foods Grow foods Glow foods

17. GO FOODS Energy giving food that is rich in carbohydrates Providing the body with heat and energy since it makes the body go.

18. GROW FOODS Body – building food that is rich in protein Building and repairing body tissue

19. GLOW FOODS Body regulating food that rich in minerals and vitamins that make the person look beautiful.

20. Eating for health (A daily plan)

21. FOOD PLAN The basis for planning meal daily, weekly and monthly Listing of foods classified intro three basic food groups – body building, energy giving and regulating foods

22. Steps in making a food plan

23. STEPS: Make a list of all foods liked by the family and classify these into three food groups Prepare a table to determine the food a day, for a week, or even for a month if desired. Sum up the total needs of the family for the period.

24. STEPS: 4. Convert the food needs into the market units. 5. Assign a certain percentage for the food budget for each food classification. 6. Plan for the weekly or a monthly menu by selecting specific foods from each group in the food plan.

25. MEAL PLANNING -is a process of combining nutritious food in the right amount.

26. MENU - List of foods included in a meal

27. BREAKFAST - is a high meal eaten in the morning LUNCH - is a light meal eaten in the middle of the day SUPER/DINNER - is a light meal eaten in the evening

28. MIRIENDA CENA -is a combination of mid-afternoon snack and supper SNACK -Is the light meal eaten between meals BRUNCH -is a combination of breakfast and lunch

29. FACTORS TO CONSIDER IN MEAL PLANNING: Food budget Nutrients Age Sex Activity Size of the family Food in season Nutritional need of the different members Meals eaten outside the home Competency of the cook

30. NUTRIONAL GUIDELINES: Eat a variety of foods everyday. Breastfeed infants exclusively from birth to 4 – 6 months, and then, give appropriate foods while continuing breastfeeding. 3. Maintain children’s normal growth through proper diet and monitor their growth regularly.

31. NUTRIONAL GUIDELINES: 4. Consume fish lean meat, poultry or dried beans 5. Eat more vegetables, fruit and root crops. 6. Eat foods cooked in edible/cooking oil daily. 7. Consume milk, milk products or other calcium –rich foods such as small fish and dark green leafy vegetables everyday.

32. NUTRIONAL GUIDELINES: 8. Use iodized salt, but avoid excessive intake of salty foods. 9. Eat clean and safe foods. 10. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke, and avoid drinking alcoholic beverages.

33. FAMILY SIZE AND FOOD NEEDS FAMILY Universal institution made up of individuals living together because of blood relation and marriage. It is in the family where love first developed.

34. FAMILY SIZE AND FOOD NEEDS Small Size Family Is able to provide with adequate foods that the family needs. Large Families With more members needs to provide more foods if all members were to be adequate nourished.

35. KINDS OF FAMILIES NUCLEAR FAMILY A family group consisting of a pair of adults and their children. 2. Blended Family A family made of two parents and their children from previous marriage.

36. KINDS OF FAMILIES 3. FOSTER FAMILY Someone who take kids into their homes and take care of them as long as kids needs. 4. ADOPTIVE FAMILY Is a family which has adopted children

37. KINDS OF FAMILIES 5. SINGLE PARENT FAMILY Is a family which is headed by only father or mother. 6. DUAL – CAREER FAMILY Is a family whose parents work and earn income mutually.

38. RDA – Recommended Dietary Allowance Is an estimation of the amount of a particular vitamin or nutrient the average person needs on a daily basis

39. FACTORS IN PREPARING RDA – RECOMMENDED DIETARY ALLOWANCE Individual variations food utilization and food resources. Recommended to meet the requirements of all types of healthy Filipinos. Determining caloric requirements of various ages, physical activity and body weight.

40. THE BASIC FOUR (FNRI) FNRI – FOOD NUTRITION RESEARCH INSTITUITE Is the principal research institute of the government in food and nutrition.

41. FOODS NUTRIENTS NEEDED BY THE BODY Three Ways on How Nutrients Found in Food Nourishes a Human Body: They supply heat and energy. They provide the building blocks which build and repair body tissue. They provide substances which regulate body processes such as digestion, circulation, absorption, respiration and exception.

42. NUTRIENTS -are chemicals substance from foods needed for the maintenance of life.

43. TWO FORMS OF NUTRIENTS MACRONUTRIENTS and MICRONUTRIENTS

44. MACRONUTRIENTS -Are present in comparatively large amount that others

45. MICRONUTRIENTS -Are present in food in quite small amounts.

46. SIX BASIC NUTRIENTS Protein Carbohydrates Fats Vitamins Minerals Water

47. WHAT IS NUTRIENT/S?

48. WE MUST TAKE NUTRIENT TO OUR BODY TO MAINTAIN OPTIMUM HEALTH 