2. Presentation Prepared By : Zoya Hadayat Akifa Liaqat Topic : Nutrition Teacher : Madam Atika Dated : 22-10-2018

3. Nutrition : D

4.  Nutrition is the some of all the interactions between an organism and the food it consumes. In other words nutrition is the what a person eats and how the body uses it.  Nutrients: Are organic and inorganic substances found inn foods that are required for body functioning.

5. Essential Nutrients Macronutrients Carbohydrates Fats (Lipids) Proteins  Micronutrients Vitamins Minerals

6. Macronutrients : Carbohydrates Carbohydrates are composed of the elements carbon,Hydrogen,Oxygen Two Types : Simple carbohydrates Complex Carbohydrates Simple Carbohydrates Sugar Complex Carbohydrates Starch & Fiber

7. Types of Carbohydrates  Sugar Monosaccharides Disaccharides  Starch Polysaccharides  Fiber

8. Carbohydrates Digestion Major enzymes of carbohydrates digestion include pancreatic amylase ptyalin (Salivary amylase) and the disaccharides maltase sucrase and lactase  Enzymes Enzymes are biologic catalysts that speed up chemical reactions. The desired and products of carbohydrates digestion and monosaccharaides.

9. Carbohydrates Metabolism Carbohydrates metabolism is a major source of a body energy. After the body breaks carbohydrates down into glucose, some glucose continue to circulate in a blood to manintain blood level and provide a source of energy.Insuline a Harmone secreted by the pancreas Enhances the transport of glucose into cells. Storage and conversion Carbohydrates are store either as glycogen or as fat glycogen is a large polymer (compound molecule) od glucose. Almost all body cells can store glycogen ; however,most is stored in the liver and skeletal muscles

10. Proteins  Basic components of all body cells Essential for building and repairing tissue. Regulates body functions Provides energy and heat Made of 22 building blocks known as amino.  Acids 9 are essential to life = complete proteins Animal foods : meat,fish,milk,cheese and eggs Incomplete proteins Vegetable foods : Cereals,soybeans,drybeans,peas,corn & nuts. Protein can supply 4 kcal of energy per gram, but are not a primary energy source.

11. Protein Digestion Digestion of protein foods begins in the stomach where the enzymes pepsin breaks protein down into smaller units.Most protein is digested in the small intestine. The pancreas secrets the proteolytic enzymes trypsin, chymotrypsin.  STORAGE Amino acids are absorbed by active transport through the small intestine into the portal blood circulation. The liver uses amino acids to synthesize specific proteins ( e.g,Liver cells and the plasma proteins albumin, globulin and fibrinogen.

12. Protein Metabolism Protein metabolism includes 3 activities Anabolism Catabolism Nitrogen Balance

13. Digestive System

14. Lipids Energy giving foods Not produced by the body Absorbed more slowly than carbohydrates Account for small part of diet developing countries Fats (Solids) : butter,ghee,lard,margarine Oils (Liquids):Corn oil, soybean oil, peanut oil

15. Lipid Digestion  Chemical digestion of lipids begins in the stomach they are digested mainly in the small intestine, primary by bile, pancreatic lipase, and enteric lipase, and intestinal enzyme. the end of products of lipid digestion are glycerol, fatty acids, and cholesterol.  Lipid Metabolism Converting fat into useable energy occurs through the use of enzyme hormone sensitive lipase, which breaks down triglycerides in adipose cell, releasing glycerol and fatty acids into the blood. A pound of fats provide 3,500 Kilocalories.

16. Micronutrients Vitamin Water soluble Vitamins Fats Soluble Vitamins Minerals Macrominerals Microminerals

17. Energy Balance  Energy intake 4 Calories/Gram (17 KJ) of carbohydrates 4 calories/Gram (17 KJ) of protein 9 calories/Gram (38 KJ) of Fat 7 calories/Gram (29 KJ) of alcohol  Energy Output Metabolism refers to all biochemical and physiological processes by which the body grows and maintain itself. Metabolic rate is normally expressed in terms of the rate of heat liberated during these chemical reaction.

18. Factors Affecting Nutritions Development Sex Ethnicity and Culture Beliefs about food Personal preferences Religious practice Lifestyle Economics Medications and therapy Health Alcohol consumptions Advertising Psychological Factors

19. Anatomy OF MyPyramid

20. ChooseMyPlate.Gov provides place setting showing the five food groups Each colored area indicates the approximate amount needed from that food group. includes personalized plan to allow healthy choices Based on age,gender,height,weight,and level of exercise planned designed based on desires to o Maintain weight o Lose weight o Gain weight

21. Undernutrition  The manifestation of inadequate nutrition  Common in sub-Saharan Africa  1/3 of all children < 5 years old under weight  38% of children with low height for age  Many Causes  Inadequate access to food/nutrients  Improper care of mothers and childrens  Limited health services  Unhealthy environment

22. Conditions associated with under and over nutrition  Vitamins deficiency disorders Scurvy (Deficiency of Vitamin C ) Rickets (Deficiency of vitamin D ) Mental, adrenal disorder (Deficiency of Vitamin B)  Mineral Deficiency Osteoporosis ( Deficiency of Calcium)  Diet related non-communicable diseases Diabetes Coronary heart disease Obesity High Blood Pressure

23. Thank You Have a Good Day