. Updated notes for introduction to Food and Nutrition
Food: Any substance consumed to provide nutritional support.
Nutrition: The process by which organisms take in and utilize food substances.
2. Classes of Food
Class Function Examples
Carbohydrates Provide energy Rice, bread, maize
Proteins Body building and repair of tissues Meat, eggs, beans
Fats and Oils Energy storage, insulation Butter, oil, nuts
Vitamins Protect body against diseases Fruits, vegetables
Minerals Bone formation, nerve function, etc. Milk (calcium), salt (sodium)
Water Hydration, digestion, temperature control Water, fruits, soups
Fibre Aid digestion and prevent constipation Vegetables, whole grains
3. Balanced Diet
A diet containing all nutrients in correct proportions.
Important for growth, energy, health, and disease prevention.
4. Malnutrition
Undernutrition: Lack of sufficient nutrients (e.g., marasmus, kwashiorkor).
Overnutrition: Excess nutrients (e.g., obesity, diabetes).
5. Meal Planning
Consider: age, activity level, health, preferences, income, availability of food.
Meals should be: balanced, nutritious, economical, and appealing.
6. Cooking Methods
MethodDescription Example Food
Boiling Cooking in water Eggs, potatoes
