Introduction to Human Nutrition – PST04102 Disease Control and Prevention
NTA Level 4 • Semester 1 • PST04102 Introduction to Human Nutrition Disease Control and Prevention • Source Session/Topic 42 Full source-text version: all educational wording from the extracted learning source is retained; only presenter/tutor metadata and web-layout noise are removed, while formatting is improved for readability. Session 42: Introduction to Human Nutrition Total Session Time: 120 minutes + 2 hours Assignment Prerequisites • None Learning Tasks By the end of this session students are expected to be able to: • Describe Sources of Different Food Substances • Describe the Composition of each Class of Food (Carbohydrates, Proteins, Fats And Oils, Vitamins And Minerals) • Define Balanced Diet and Explain its Importance to Human Health • Differentiate Between Fat Soluble and Water Soluble Vitamins Resources Needed: • Flip charts, marker pens, and masking tape • Black/white board and chalk/whiteboard markers • Computer and LCD projector SESSION OVERVIEW |Step |Time |Activity/ |Content | | | |Method | | |1 |05 minutes |Presentation |Introduction, Learning Tasks | |2 |15 minutes |Presentation |Sources 0f Different Food Substances| | | |Brainstorming | | |3 |30 minutes |Presentation |The Composition of each Class 0f | | | |Buzzing |Food (Carbohydrates, Proteins, Fats | | | | |and Oils, Vitamins and Minerals) | |4 |40 minutes |Presentation |Balanced Diet and its Importance to | | | |Group |Human Health | | | |discussion | | |5 |10 minutes |Presentation |Fat Soluble and Water Soluble | | | | |Vitamins | |6 |05 minutes |Presentation |Key Points | | 7 |05 minutes |Presentation |Evaluation | | 8 |10 minutes |Presentation |Assignment | SESSION CONTENTS STEP 1: Presentation of Session Title and Learning Tasks (5 minutes) READ or ASK students to read the learning tasks and clarify ASK students if they have any questions before continuing. STEP 2: Sources of Different Food Substances (15 minutes) |Activity: Brainstorming (5 minutes) | |Ask students to brainstorm on the following question: | |What are sources and classes of different food substances? | |ALLOW few students to respond | |WRITE their responses on the flip chart/ board | |CLARIFY and SUMMARISE by using the content below | Important terms • Food: is what is eaten or taken into the body by parenteral routes for the purpose of nourishing the body. o Foods contain elements called nutrients. • Nutrients: are a variety of chemical substances that, in nature, form part of food. Nutrients are not the same, they can be quite be different from one another. • Nutrition: is the term standing for the sum of all processes involved in food intake, assimilation and utilization by the body. o Food must be available and accessible for consumption o Body ingests, rearranges, assimilates and utilizes the nutrients consumed in food, for the purpose of: ▪ Production of energy ▪ Growth ▪ Functioning of organs and systems ▪ Maintenance of life. • Nutritional status: is the result of the body’s nutrient intake and utilization, which may be good or bad. • Malnutrition: literally means ‘bad nutrition’. o It means any deviation from normal nutrition. o Can be either under-nutrition or over-nutrition Sources of different food substances The main sources of different food substances are: • Cereals: For example maize, rice, millet, wheat and sorghum • Pulses: For example lentils, beans, soya beans and peas • Nuts: groundnuts and cashew nuts • Vegetables: o Green leafy vegetables: cabbage, cauliflower, spinach and lettuce o Roots and tubers: yams, cassava, potatoes, sweet potatoes, carrots and beetroots o Other vegetables: ladiesfingers, brinjals, pumpkins, green peas • Fruits: pawpaws, mangoes, oranges, banana, tangerines, pineapples as well as wild fruits such as baobab fruits and tamarind • Foods of animal origin: meat, fish, eggs, milk and milk products • Sugar, Honey, Fats and Oils o Examples of fats and oils are: ▪ Ghee ▪ Butter ▪ Coconut oil ▪ Margarine ▪ Sunflower ▪ Palm oil STEP 3: The Composition of each Class of Food (30 minutes) |Activity: Buzzing (5 minutes) | | | |ASK students to pair up and buzz on the following question for 2 | |minutes | | | |What is the composition of classes of food? | | | |ALLOW few pairs to respond and let other pairs to add on points not | |mentioned | | | |WRITE their response on the flip chart/board | | | |CLARIFY and SUMMARIZE by using the content below | Carbohydrates • These are organic compounds composed of the elements carbon, hydrogen and oxygen. • Carbohydrates provide the main source of energy for the body. • Carbohydrates are classified as: o Monosaccharide (glucose, fructose, galactose and mannose) are the simplest carbohydrates. o For their absorption they can pass through the wall of the alimentary tract without being changed by digestive enzymes. o Disaccharides (sucrose, maltose and lactose) and oligosaccharides are also simple carbohydrates. ▪ These have to be converted by the body into monosaccharides before they can be absorbed from the alimentary tract. o Polysaccharides, also called complex carbohydrates, are chemically the most complicated carbohydrates. Examples are starch, cellulose and glycogen. ▪ These are long chain molecules in which a large number of monosaccharides are combined. Lipids • These are organic compounds made of the elements carbon, hydrogen and oxygen but in different proportions and different structural arrangements • Fats and oils provide the body with fuel with very high efficiency • Dietary lipids transport the fat-soluble vitamins (vitamin A, D, E and K) • Absorption of these vitamins does not take place very efficiently in the absence of fat • Lipids that are solid at room temperature (butter, beef fat) are referred to as ‘fats’ • Lipids that are in liquid at room temperature are referred to as ‘Oils’ Proteins • Proteins are organic molecules that contain the elements carbon, hydrogen, oxygen and nitrogen. • Frequently proteins contain sulphur and phosphorus and less frequently, other elements such as iron, copper and iodine • Nitrogen is the element characteristic of all amino acids and therefore of proteins • Amino acids