Chapter: Nutrition And Food Production

8/8/2019 Chapter: Nutrition And Food Production

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THEME :

MAINTENANCE AND CONTINUITY OF LIFE

LEARNING AREA :

NUTRITION AND FOOD PRODUCTION

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Calorific values depend on the content of

carbohydrates, fats andproteinsin the

food.

Calorific values of carbohydrates, fats and proteins

For each

gram of

Calorific value

kJ Calories (kcal)

Carbohydrates 16.7 4

Proteins 16.7 4

Fats 37.6 9


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The calorific values of various types of food

Type of food Calorific

values (kJ/g)

Papaya 1.64

Chicken 5.90

Lamb 6.43Beef 9.40

Rice 15.31

Orange 2.05

White bread 10.12

Milk 2.74

Egg 6.12

Type of food Calorific

values (kJ/g)

Margarine 29.8

Friednoodles 8.70

Pineapple 1.90Grainsugar 16.25

Banana 3.26

Maize 14.95

Soy bean 14.07

Cheese 17.08

Prawn 4.77


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Example:

Calculate the calorific values in our breakfast.

Bread(150g) Fried noodles (500g)

Banana (100g) Milk (200g)

Egg (150g)

Calculation:

Based on the table, the calories of the meal is

Bread : 10.12 kJ x 150g = 1012 kJ

Banana : 3.26 kJ x 100g = 326 kJEgg : 6.12 kJ x 150g = 918 kJ

Fried noodles : 8.70 kJ x 500g = 4350 kJ

milk : 2.74 kJ x 200g = 584 kJ

So, the total calories is 7154 kJ


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Factors that affect totalcalories required by an

individual

Body size

A bigsizepersonrequiresmore

energyor

calories.

Physical activities

Less active andlight

occupationrequreless

energy thanhard labour

andathletes

Sex

Mengenerallyneedmore foodthan

womenofthesameagebecausethey

haveahigherbody weight,sizeandhighermetabolicrateandactivities

State of health

Anunhealthypersonneedsmore

energythanhealthyperson.

Toprotectfromdisease

Torepairorreplacedamagedcells

Surrounding temperature

People wholiveincoldclimate

needmoreenergytoheatup the

bodycomparedtoindividualsliving

inhotclimates

Age

Growingupchildrenneedmoreenergy

comparedtoadultsbecauseoftheir

highgrowthrate.


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Health problems related to nutrition

and eating habitA balancediet should contain :

Vitamins

Minerals Fibre

Water

Carbohydrates Fats

Proteins



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An inadequate supply of different food

types in the diet can lead to malnutrition

Malnutrition is a general term for the medical

condition in a person caused by an unbalanced

diet, either too little or too much food or not

having enough essential nutrient.

Example,

Kwashiorkor(because the lack

of protein)


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Obesity (eating too much food)

Condition in which excess fats have

accumulated in the body, usually considered to

be 20 percent above the recommended weight

for a particular height and age.

Diabetes melitus, hypertension, or gallstone

are common health problems in an obese

person.

Anorexianervosa is a psychological illnessresulting in great loss of weight due to refusal

to eat.


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Obesity

Anorexia nervosa



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Deficit of Disease Symptoms Prevention

Protein K washiorkor Lost of appetite,slowsdown

growth,skinswells with bodyfluids

Eat high-protein foodsuch

as milk,eggs and fish

Vitamin A Night

blindness

Poor vision at night Eat liver, butter andeggs

VitaminB Beri-beri Lost of appetite, anaemia,

paralysis

Eat liver andeggs

Vitamin C Scurvy Gums bleed, lost of appetite,joints becomesore

Eat citrus fruits

VitaminD Rickets Sweating,painin the bones,

misshapen bones

DrinkvitaminDenriched

milk,expose to sunlight

andeat fish oils.

Mineral

(iron)

Anaemia Dizziness, headaches,

rapid heartbeat,shortnessof breath

Eat liver,egg and

spinach

Mineral

(iodine)

Goiter Thyroid gland becomes

enlarge

Eat seafood

Some of thediseases caused by malnutrition


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Some of the diseases resulted from unhealthy eating habits

Source Illness Effects Ways of

prevention

Excess of

cholesterolArteriosclerosis

Arteries become hard and

narrow. Decreasing the

flow of blood. Blood clots

on the arterial wall. Heart

disease, high blood

pressure, stroke

Reduce food that

is rich in

cholesterol

Sugar Diabetes

Affects eyes, kidneys and

nervous system. Increase

risk of arteriosclerosis.Obesity

Reduce food and

drink that are rich

in sugar

Salt High blood

pressure

High risk of heart disease

and stroke

Reduce salt in

food.

Avoid salty food


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Theimportance of taking goodnutrition and

practising goodeating habits

A food pyramid

Healthy eating means

taking a balanced diet

for growth and stay

healthy


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2.2 THE NUTRIENT REQUIREMENTS

OFPLANTS

Chemicals Element for

plants growth and

survival

3 Non- mineral elements

-Hydrogen, Oxygen, Carbon

-Found in the air and water

-Obtained from carbon dioxide

during photosynthesis

13 Mineral Elements

-Comes from soil

-Exist in the form of ions

-Dissolved in water

-Absorbed through the plants root

Macronutrients Micronutrients

Types


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NUTRIENTS

MACRONUTRIENTS

- Minerals needed by

plants in large

quantities

- To substain healthy

growth

MICRONUTRIENTS

- Minerals needed by

plants in small

quantities

- Act as catalysts for

healthy growth

Primary Nutrients Secondary Nutrients

Nitrogen

Phosphorus

Potassium

Calcium

Magnesium

sulphur

Boron

Copper

IronChloride

Manganese

Molybdenum

Zinc

Type

Classified

list list

list


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FUNCTIONSOF MACRONUTRIENTS

Element Functions

Nitrogen 1. Major components of proteins, hormones, chlorophyll, vitamins

and enzymes essential for plant life2. Major factor in stem and leaf growth

Phosphorus 1. Necessary for seed germination, photosynthesis and proteinformation

2. Essential for flower and fruit formation

Potassium 1. Necessary for formation of sugars, starches, carbohydrates,protein synthesis and cell division in roots and other parts of theplant

2. Helps to adjust water balance

Sulphur 1. Essential to produce chlorophyll

2. Necessary for protein formation

Magnesium 1. Critical structural component of the chlorophyll

2. Necessary for functioning of plant enzymes to produce

carbohydrates, sugars and fats

3. Essential for germination of seeds

Calcium 1. Structural component of cell walls

2. Necessary for cell growth and division


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FUNCTIONSOF MICRONUTRIENTS

Element Functions

Boron 1. Necessary for cell walls formation

Copper 1. Essential for nitrogen metabolism

2. A component ofseveral enzyme and may bepart of the

enzymesystem that use carbohydrate andprotein

Iron 1. Necessary for many enzyme functions

2. As a catalyst for thesynthesis of chlorophyll

Chloride 1. Involvedin osmosis (movement of water or solutein cells)

2. Necessary for plants to take up mineral elementsin

photosynthesis

Manganese 1. Involvedinenzyme activity for photosynthesis, respirationandnitrogen metabolism

Molybdenum 1. Structural component of theenzyme that reducenitrates toammonia.

Zinc 1. A component ofenzymes

2. Essential to carbohydrate metabolism,proteinsynthesis and

internodal elongation



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THE MAJOR FUNCTION OF NITROGEN, PHOSPHORUS AND

POTASSIUM AND THE EFFECTS OF DEFICIENY ON PLANT GROWTH

ELEMENT MAJORFUNCTIONS EFFECTSOF

DEFICIENTY

Nitrogen 1. Major components ofproteins,enzymes and metabolic processes

2. Part of chlorophyll responsible for

photosynthesis

3. Helpsplants grow rapidly,increase

seed and fruitsproduction

1. Reduce yields

2. Cause yellowing of the

leaves

3. Stunt growth

Phosphorus 1. Necessary for seed germination,photosynthesis andprotein

formation

2. Essential for flower and fruit

formation

3. Encourages blooming and root

growth

1. Symptoms purple

stems and leaves

2. Maturity and growth

retarded

3. Fruits and flowers

dropprematurely

Potassium 1. Necessary for formation ofsugars,starches, carbohydrates,protein

synthesis and cell divisionin roots

and other parts of theplant

2. Helps to adjust water balance

1. Low yield

2. Burnt lookandspotted

3. Curled leaves


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2.3 NITROGEN CYCLE

Atmospheric

nitrogen (N2)

Ammonia

(NH3)

Nitrate

(NO3)

Nitrogen

fixing

bacteria

(1)

Nitrogen compound

inplants

Nitrogen compound

in animals

Dead

(4)Dead

Nitrifying bacteria

Decomposes

bacteriaDenitrifying

bacteria

(2)

(3)

(4)

(5)

(6)


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Nitrogen Cycle

Nitrogen fixationprocess - Nitrogen fixingbacteria in thesoil or in the legumes

plants, convert nitrogen from the

atmosphereinto nitrogen-containing

organic substances (nitrate)

1.Nitrateis then absorbed by theplants and

useit to makeprotein

2.Animals get nitrogen by eating plants or

by feeding on animals that eat plants


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3. After plants and animalsdie, they undergo

decomposition and formed ammonium

compound by decomposers bacteria and

fungi

4. Nitrifying bacteria callednitrite bacteriaconvert ammonia into nitrates

5. Denitrifying bacteria convert nitratesin

thesoil into nitrogen gasin theatmosphere


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Nitrogen Cycle



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IMPORTANT OF NITROGEN

CYCLE1. Maintaining the concentration ofnitrogengasin the atmosphere

-Nitrogen

-fixing bacteria : convertatmospheric nitrogen into a form that other

living things can use

- Denitrifying bacteria : regulate the amount

of nitrogen in biological circulation by

changing some fixed nitrogen back into its gas

form


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2. Maintaining soil fertility- In Nitrogen fixation process, nitrogen

fixing bacteria in soil, water or root nodules

convert nitrogen from the atmosphere intonitrogen (containing organic substances)


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2.4 APPRECIATING THE

IMPORTANCE OF HAVING GOODNUTRITION

Practising healthy eating habits

- Practising good eating habits is a way ofmaking sure that we remain in good health in

our lifetime- Not enough food suffer from under nutrition

- Diet seriously lacks of nutrient (malnourished)


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- Healthy eating habits include

i) Eating a balanced diet

ii) Drinking 2-3 liters of water everyday

iii) Avoid junk foodiv) Eating sufficient quantities of fibers

from fruits and vegetables

- Eat too much become overweight can

cause obesity and diabetes



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MANAGING FOOD RESOURSES

TO AVOID WASTAGE Food companies and agriculture researchers

develop ways to increase food supply by

developing more varieties of plants and

liverstocks and effective fertiliser and

pesticides

Other researches seek ways to improve

flavour, appearance or nutritional value offood products

Dieticians and nutritional look for ways to

improve human diet.


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THE BENEFITS OF HAVING

HEALTHY EATING HABITS

A good eating habit can help us prevent certain

diseases

For example : Excessive intake of alcohol cause some

forms of liver diseases

The benefits of having healthy eating habits are :

a) Our body stays healthy and young

b) Health problems such as obesity, malnutrition,hypertension and diabetes are avoid or reduced

c) Our mind is able to function well

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Chapter: Nutrition And Food Production

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