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Nutrients in Food

Nutrients in Food. Overview. Nutrients. Protein. Carbohydrates. F ats. Types Sources Importance Lack Excess. Sources Importance L ack. Types Sources Importance Lack Excess. Classification of nutrients. Protein Carbohydrates Fats. Vitamins Minerals Water. Form 1. Form 2.

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Nutrients in Food

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  1. Nutrients in Food

  2. Overview Nutrients Protein Carbohydrates Fats • Types • Sources • Importance • Lack • Excess • Sources • Importance • Lack • Types • Sources • Importance • Lack • Excess

  3. Classification of nutrients • Protein • Carbohydrates • Fats • Vitamins • Minerals • Water Form 1 Form 2

  4. Protein: Sources in the Diet • Animal sources • Chicken • Milk • Fish • Egg • Red meat • Plant sources • Beans • Lentils • Nuts • Soya

  5. Protein: Importance • Maintenance of body parts • Repair of damaged body parts • Growth- in babies, children, adolescents and pregnant women

  6. Protein: Lack • Poor growth (in children and adolescents) • Kwashiorkor (severe lack in children) • Symptoms • Swollen abdomen • Reddish discoloration of hair & skin

  7. Carbohydrates: Types & Food Sources • Starches Bread Macaroni Noodles ‘Roti’ Potato Breakfast cereals • Sugar White sugar Fizzy drinks Cream- filled biscuits Sweets Fruits

  8. Carbohydrates: Importance • Major source of energy to carry out daily activities.

  9. Carbohydrates: Lack & Excess • Lack Weakness • Excess Put on weight Obese Dental caries Tooth decay

  10. Fats: Types & Sources • Solid fats Butter Ghee Margarine • Liquid fats Cooking oils ( soya , sunflower, corn) Solid at room temperature Liquid at room temperature

  11. Fats: Importance • 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

  12. Fats- Lack & Excess • Lack Lost of weight Dry • Excess Weight gain Obesity Stroke Heart attack High blood pressure

  13. Additional resources • http://mienutrients.blogspot.com

  14. Thank you 

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