Nutrients in Food

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Overview

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Protein Carbohydrates Fats

Nutrients

Sources

Importance

Lack

Types

Sources

Importance

Lack

Excess

Types

Sources

Importance

Lack

Excess

Classification of nutrients

Form 1 Form 2

Protein

Carbohydrates

Fats

Vitamins

Minerals

Water

3

Protein: Sources in the Diet

Animal sources

Chicken

Milk

Fish

Egg

Red meat

Plant sources

Beans

Lentils

Nuts

Soya

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Protein: Importance

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Maintenance of body parts

Repair of damaged body parts

Growth- in babies, children, adolescents and pregnant women

1. Poor growth (in children and adolescents)

2. Kwashiorkor (severe lack in children)

Symptoms• Swollen abdomen

• Reddish discoloration of hair & skin

Protein: Lack

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Carbohydrates: Types & Food Sources

Starches

Bread

Macaroni

Noodles

‘Roti’

Potato

Breakfast cereals

Sugar

White sugar

Fizzy drinks

Cream- filled biscuits

Sweets

Fruits

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Carbohydrates: Importance

Major source of energy to carry out daily activities.

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Carbohydrates: Lack & Excess

Lack

Weakness

Excess

Put on weight

Obese

Dental caries

Tooth decay

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Fats: Types & Sources

Solid at room temperature Liquid at room temperature

Solid fats

ButterGheeMargarine

Liquid fats

Cooking oils ( soya , sunflower, corn)

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Concentrated source of energy

Protect internal organs from damage ,e.g., heart, liver & kidneys

Carry some vitamins around the body

Keep body warm

Provide a feeling of fullness

Fats: Importance

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Fats- Lack & Excess Lack

Lost of weight

Dry

Excess

Weight gain

Obesity

Stroke

Heart attack

High blood pressure

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Additional resources

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Thank you

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