1. The role of nutrition in optimising health and development Unit 4 - 2009

2. Nutrition – Environmental factor To ensure the maintenance of good health and development an adequate intake of nutrients is required throughout the lifespan. The intake is particularly important in the infancy and childhood stage of development. An inadequate dietary intake during the earliest stages of the life span could result in early mortality or morbidity.

3. Nutrition – Environmental factor A balanced diet needs to be maintained as the child matures into an adult, with slight increases in the intake of certain nutrients required at specific times. Malnutrition – Condition that develops when the body does not get the right balance of the nutrients it needs to maintain healthy tissue and organ function. Malnutrition occurs in people who are either undernourished or over nourished.

4. Nutrition – Environmental factor Undernutrition – Consuming too few essential nutrients or using or excreting them more rapidly than they can be replaced by the body. Overnutrition – A dietary imbalance which leads to nutritional deficiencies. These deficiencies are generally caused by over- consumption.

5. Nutrition – Environmental factor Benefits of an adequate food and nutrient supply to the body include: 1) The achievement of genetic potential for growth 2) Energy to be physically active 3) Appropriate muscle tone 4) Optimal appearance including healthy skin, eyes, hair, nails and teeth 5) Fewer illnesses related to the immune system

6. Nutrients involved in energy production Cell respiration: process of releasing energy, it’s a continuous process that provides the body with a constant supply of energy. Carbohydrates: body’s preferred source of energy (fats and protein secondary source) Vitamin B group: Thiamin, Niacin and Riboflavin are the coenzymes that are essential for the process of converting blood glucose into energy. Iron: main part of haemoglobin, which transports the oxygen that is required for the reaction to release energy Iodine: controls the rate of metabolism of the energy nutrients

7. Nutrients involved in soft tissue Soft tissue: cells tissue that make up skin tissue, muscle mass, ligaments and tendons, organs and glands. Protein: in collagen forms the basis of connective tissue Vitamin C: vital for the production of collagen and for wound repair and healthy gums Water: is a major component of cells, important for chemical reactions to take place and is a major component of the cell cytoplasm and nucleus Vitamin A: aids in the growth and repair of body tissues Vitamin E: allows for greater storage of, and reduces the requirements of vitamin A Folic Acid (folate): required for cell division and formation. Needed for the synthesis for protein Vitamin B 12 : vital for cell division and plays a very important part in the production of red blood cells and myelin.

8. Nutrients involved in hard tissue Hard tissue: tissue that is concentrated in a calcium-phosphate mineral formation, giving it hardness and strength. Hard tissue: Includes bones, cartilage and teeth Calcium: is the most abundant mineral in the body. Calcium is absorbed in the small intestine with the help of vitamin D. Major function of calcium is to act in co-operation with phosphorus to build, harden (ossify) and maintain bones and teeth (Figure 11.5, Pg 291) Protein: is required to form the collagen matrix, which is the foundation of hard tissue Vitamin D: crucial role in maintaining blood levels of calcium. May increase absorption of calcium in the intestine by some 30-80% Vitamin A: is required for the formation of the matrix in bones and teeth. Also involved in controlling and remodelling process Phosphorus and magnesium: involved in the mineralisation process.

9. Nutrients involved in blood production Blood’s primary function is to provide a rapid transport mechanism for the distribution of oxygen to the body’s cells, supply essential nutrients, transport waste material, cells involved in fighting bacteria and toxins and act as a heat exchange. Its composed of red and white blood cells, platelets and plasma.

10. Nutrients involved in blood production Iron: combined with copper and protein make haemoglobin. Iron prevents fatigue by enabling respiration to occur Vitamin C: is needed for the absorption of iron from the intestine Vitamin E: needed for the protection of red blood cells once they are formed. Folate and Vitamin B 12 : are also involved in the formation of red blood cells and haemoglobin as well as DNA synthesis