MAKANAN & PEMAKANAN MANUSIA

UK01502 Dr Hasmadi Mamat

HOW LONG WE CAN LIVE WITHOUT Food Water

COURSE DESCRIPTION

This course is designed for science and non-science individuals interested in the nutrition, biology, chemistry, engineering and microbiology of food and how foods affect ones health and impacts on their environment. This course provides students with a vocabulary of nutrition and food science terms that will enable them to understand, discuss, and evaluate nutrition and food science topics. Students should come away from this course being able to understand and have conversations about general nutrition and food science information presented to them through magazines, media, people, etc. This course provides 2 credits

INSTRUCTOR INFORMATION
Dr. Hasmadi Mamat (Dr Madi) Senior Lecturer School of Food Science & Nutrition

Address: Room 22, Level 2, SFSN, UMS Phone: 8570 Email: idamsah@ums.edu.my Facebook: http://www.facebook.com/hasmadi.mamat

OVERALL GOALS
The overall goals of the course are to ensure students have: The desire to learn about nutrition and food. Interest in applying food health and safety to their lifestyles. Knowledge to improve their health and well-being at home and in the work force. Curiosity about evaluating their nutritional status. The ability to integrate nutrition and food science as important biological and chemical principles.

SPECIFIC STUDENT OBJECTIVES

Upon completion of this course, you will be able to: Define basic nutritional and food science terms, measurements, and weights. Identify the importance of macro and micro nutrients. Examine the processes and components associated with the digestion and absorption of food. Describe the quality, classification, transport, biochemical reactions, and sources of macro and micro nutrients. Examine how food affects your health.

TEACHING STRATEGIES
Lecture, written assignments, quizzes and examinations (mid term and final). Assessments: Quizzes 10% Individual assignment (2) 30% Mid-term exam 30% Final 30%

COURSE OUTLINE
Week 1 2 3 5 5 6 7 8 9 10 11 12 13 14 Topic Introduction to Food and Human Nutrition Nutrition Standards and Guidelines

Energy balance and body composition

Carbohydrate Lipids Protein Vitamins

Minerals
Water & Electrolytes Digestion, Absorption and Transfer of Food

Planning a healthy diet

Weight management: Overweight and underweight

Assessment of Nutritional Status

Food Safety & Food Deterioration

REFERENCES:

Parker, R. 2003. Introduction to Food Science. Delmar. United States Murano, P. S. 2003. Understanding Food Science & Technology. Thomson. USA Whitney, E & Rolfes, S. R. 2005. Understanding Nutrition. Thomson. USA. Any books relate to food chemistry, food microbiology, sensory evaluation, food engineering etc

WHAT IS FOOD?
Food

is any substance consumed to provide nutritional support for the body. is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

It

The

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

WHAT IS NUTRIENT?

Nutrients are used by the body to provide energy and to support growth, maintenance and repair of body tissues

NUTRITION DEFINED
Nutrition

the science of foods and the nutrients they contain and

their action of these foods and the nutrients in the body

NUTRITION DEFINED

Actions in the body include:

Ingestion Digestion Absorption Transport Metabolism Excretion

DIET AND HEALTH

Diet - the foods one consumes The quality of your daily diet affects the risk of chronic diseases

Meaning..The

food choices you make daily have a cumulative impact on your health

WHY IS NUTRITION IMPORTANT?

It is required for life! Allows us to care for ourselves better. Provides a link to the causes of many health problems.

WHY WE NEED FOOD?

We need food to provide us with energy. Food is needed for growth - New cells need materials to build from. Foods are needed to make new organelles. Food is needed for maintenance - When cells die or parts of cells wear out new ones are needed. Some food materials are needed to make certain chemical reactions work.

THERE ARE 6 ESSENTIAL NUTRIENTS!

Protein Minerals

Carbohydrates Vitamins

Fats

Water

CARBOHYDRATES
Carbos

provide most of the energy for animals. Energy is measured in calories. Helps with growth, fattening. Carbos come from sugars, starches, and roots.

FATS
Are

concentrated energy, 2.25 times more than carbos. Used as energy reserves, protect vital organs, insulate body.

PROTEINS
Proteins

are essential for growth and repair in cells Proteins help form muscles, internal organs, skin, hair.

WATER
Controls

body temp. Helps shape body Transports nutrients Aids digestion Carries out waste Lubricates joints

MINERALS
Are

needed in all parts of the body, especially bones and teeth. Affect all body functions, including heartbeat and blood oxygen level! Are ESSENTIAL for body functions.

VITAMINS
Vitamins

are only needed in small amounts, but they are essential. Protect against disease, promote growth, and contribute to overall balanced health.

FOOD DETERIORATION AND ITS CONTROL

Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. Various external forces are responsible for the spoilage of food. Food that is capable of spoiling is referred to as perishable food.

FOOD SAFETY
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards.

OVERVIEW ON HUMAN NUTRITION

ENERGY BALANCE AND BODY

COMPOSITION
Energy in (food intake) + energy out (exercise) = energy balance Body weight is stable when energy consumed is equal to energy expended. When energy consumed is greater than expended, weight increases. When energy consumed is less than expended, weight decreases. Body composition BMI (example)

DIGESTION, ABSORPTION AND TRANSFER OF FOOD

PLANNING A HEALTHY DIET

Diet planning guides (six basic diet planning) Food labels (ingredient list, serving sizes, nutrition facts, nutrient claims)

WEIGHT MANAGEMENT: OVERWEIGHT AND

UNDERWEIGHT

Causes of obesity Problem of obesity Treatment of obesity Weight-loss strategy Underweight problem

THANK YOU