CHAP 6:

NUTRITION

Nutrition - The entire

process by which organism
obtain energy from food for
growth, maintenance and
repair of damaged tissues.
Nutrient - All the elements
and compounds that are
required for the nourishment

Digestion The processing

of foods into forms that can
be absorbed by animals.

Types of nutrition
Autrotrophic
Photoautotrophs

Chemoautotrophs

Heterotrophic
Holozoic

*carnivores
*herbivores
*omnivores

Saprophytism

Parasitisim

Autotrophic nutrition
A process in which organisms synthesise organic
substances from inorganic substances obtained
from the environment.

Autotro
_____________:
organism which can make their
phs
own
food.
The source of energy for synthesising food can
be either light energy or chemical energy.
* The synthesis of food using light energy is
called photosynth
_______________.

esis

Photoautotrop are organisms which

______________________
hs
produce
organic molecules from carbon dioxide
and water using sunlight as a source of energy.
For example: All chlorophyll containing organisms
like green plants, Euglena and Volvox.
The synthesis of food using chemical energy is
chemosynth
called
__________.

esis

Chemoautotr are organisms which

* ______________________
ophs
synthesise
organic compound by oxidising
inorganic compound. For example: certain
bacteria (Nitrosomonas sp. and Nitrobacter sp.).

Heterotrophic nutrition
A type of nutrition in which organism obtain
energy through the intake and digestion of
organic substances.
________________: organism that cannot synthesis
Heterotrophs
their own nutrients but obtain the nutrients from
other organisms.
* ______________________:
the organism feeds by
Holozoic
ingesting
solid
organic
matter
which
is
nutrition
subsequently digested and absorbed into their
bodies. For examples: humans, herbivores,
carnivores and some carnivorous pitcher plants
and Venus fly-traps.

Holozoic
nutrition

Saprophytism the organism called

_____________________:
saprophytes
______________,
feed on dead and decaying
organic matter. They digest their food externally
before absorbing the nutrients into their bodies.
Or examples: bacteria, fungi.
Parasitism
* _____________________:
the organism called
parasite
____________, obtain nutrient from living on
(ectoparasites) or in (endoparasites) the body of
another living organism (host). They absorbs
readily digested food from its host. For examples:
fleas (ectoparasites), lice, worms (endoparasites)
and Rafflesia plant.

A balanced diet is a diet which supplies all

the essential nutrients in the correct
Proportions.

A balanced diet must contain enough:

Protein to provide all the essential amino acids
for
growth and repair for the body
Energy-food to meet the energy requirements
of
the individual
Minerals and vitamins to maintain good health
Roughage or dietary fibre to stimulate
peristalsis
Water to aid the chemical reactions in the body

A balanced diet is needed:

energy
* to provide the daily _____________
requirements
metabolism
* for _______________
and to maintain a healthy
life
growth
repair
* for __________
and the ___________
of
damaged tissues
essential nutrients that animals are
to supply _____________
unable to synthesise

Basal metabolic rate and physical activity

determine energy needs.
Basal metabolic rate varies with sex, age and
state of health of a person.

Carbohydrates , fats and protein are our main

supplier of ___________.
energy
The same amount of these foods store different
____________
amount of energy.
The amount of stored energy in food is found by
burning a known mass of the food to heat a
certain amount of water in a calorimeter
food
______________________.
The amount of heat released from the burning
of a fixed mass of food is equal to the amount of
stored energy in the food. This is known as its
energy value
________________________.

calorimeter

Factors affecting the daily energy requirement of

the human body:
Age
Sex
Body size
Occupation
Pregnancy and lactation

Climate
~living in cold, less humid countries would result
in a tendency to actually lose more energy to a
persons surrounding.
~this is due to the body needing more energy to
regulate its body temperature.
~those living in hot, wet areas do not use as
much energy to maintain their body temperature.
~people living in cold temperature regions would
actually have a much higher basal metabolic rate
than people living in the tropics.

Body size
~the difference in body size also contributes to a
persons basal metabolism.
~it is estimated that people with a larger build
would have a higher basal metabolic rate than
another person with a smaller build.

Age
~growing children usually have higher basal
metabolism rates than older people simply
because of the fact they are growing.
~for growth to take place, increased energy is
also needed.
~adults tend to have a decreasing basal
metabolic rate throughout their lives.

Gender
~men normally have higher heat production than
woman of the same size and age, because men
usually have less fatty tissue in their body.
~fat healps to conserve heat,and thus,men with
less fat would lose heat a a quicker rate than
women.
~the result in men having a higher basal
metabolic
rate than women.

Health
~the function of the thyroid galand is to control
the metabolic rate by secreting a hormone known
as thyroxin.
~an underactive thyroid gland would result in
insufficient number of the hormone being
created, thereby causing a lower metabolic rate
in
the person.
~an overactive thyroid, however,may produced
too
many of these hormones, thereby speeding up
the

Energy value in food sample

carbohydrates _______
fats and
___________________,
___________
proteins are our main supplier of energy.
The same amount of these foods store
different amount of energy.
_____________
The amount of stored energy in food is
found by burning a known mass of the food
to heat a certain amount of water in a food
calorimeter
___________________.

The amount of heat released from the

burning of a fixed mass of food is equal to
the amount of stored energy in the food.
value
This is known asenergy
its ______________________.
The unit used to describe energy values in
Jg-1
food is joule per gram ______________
The amount of energy in food can also be
calories One
expressed in terms of ___________.
4.2 joules
(J)
calorie (cal) equal
to ______________.

The energy value of food can be calculated

as follow:
4.2 x mass of water (g) x
increase in temperature (C)
_______________________________________
Mass of food sample (g)
The specific heat capacity of water, C, is
4.2 Jg-1
joules
_________________.
This means4.2
____________
of energy is needed to raise the
1
gram
1C water by ______.
temperature
of ______

Nutrient content in food sample

Iodine test to test the presence of starch

Nutrient content in food sample

Benedicts test to test the presence of

reducing sugar and non reducing sugar

Nutrient content in food sample

Emulsion test to test the presence of

lipid/ oil

Nutrient content in food sample

Biuret test to test the presence of protein

Nutrient content in food sample

Millons test to test the presence of

protein

Nutrient content in food sample

Sudan III test to test the presence of lipid

Nutrient content in food sample

Fat test to test the presence of fat

The functions and sources of vitamins

- Vitamins are a group of complex
organic compounds which are needed
____________
small
in __________
quantities and are
essential
healthof good
_____________ for the maintenance
___________ metabolism
and efficient __________________.

Two groups of vitamins

Fat soluble vitamins
Water soluble
vitamins
* can be stored in
* cannot be stored in
body fat
____________
body fat
* examples:
* examples:
Vitamin A,D,E,K
Vitamin B,C
__________________
_________________

Vitamins B1: thiamine

Lacking of vitamin
B1: Beri beri

Vitamins B2: riboflavin

Lacking of vitamin
B2: Pellagra

Vitamins B3: niacin/

nicotinic acid

Lacking of vitamin
B3: Pellagra

Vitamins B5:
pantothenic acid

Lacking of vitamin
B5: Dermatitis

Vitamins B6:
pyridoxine

Lacking of vitamin
B6: Anemia

Vitamins B12:
cobalamine

Lacking of vitamin
B6: Pernicious
Anemia

Vitamin C: ascorbic acid

Lacking of vitamin
C: Scurvy

Vitamin A: retinol

Lacking of vitamin A:
xeropthalmia,
keratomalacia

Vitamin D: calciferol

Lacking of vitamin
D: rickets

Vitamin E: tocopherol

Lacking of vitamin E:
liver damage

The functions and sources of minerals

-Minerals are simple ____________ nutrients
inorganic
which must be obtained through the _______
diet
because the body cannot _______________
manufacture
them.
- There are two types of minerals based on
body needs: macronutrients
i ______________________: needed in large
quantity, example:
___________________________________________
micronutrients
ii ______________________: needed in small
quantity, example:
___________________________________________

Deficiency of calcium:
Rickets
Osteoporosis
Prolonged bleeding
Deformed teeth, bones
tetanus

Deficiency of phosphorus:
Rickets
Brittleness of bones
Tooth decay
Inhibits muscle contraction
Loss of calcium

Deficiency of magnesium:
Weak muscles
Convulsion
Inhibits functions of muscle, nervous
system

Deficiency of sodium:
Muscular cramps
Dehydration
Loss of appetide

Deficiency of potassium:
Heart failure
Muscular weakness
Paralysis
Inability of cells to function
Inhibit muscle contraction

Deficiency of chlorine:
Abnormal contraction of muscle
Deficiency of iron:
Anemia
Reduced resistance to infection
Deficiency of fluorine:
dental decay

Deficiency of iodine:
Goitre in adults
Kretinism in children

Deficiency of sulphur:
Protein deficiency

Deficiency of zinc:
Impaired growth
Scaly skin
Impaired immune function

The functions and sources of roughage

dietary fibre
- Roughage or _____________________
refers
undigestible
to the _____________
part of plant food
cellulose
consists of _____________
and are not
absorbed or assimilated in the body.

Functions of roughage:
water holding capacity which
- A high __________
intestinal
provides bulk to the _________________
content.
peristalsis (rhythmic
- Aids in ________________
contraction of muscles long the wall of
alimentary canal).

Functions of roughage:
bowel movement which
- Aids in _________
prevents the build up of toxic substances in
rectum.
constipation which can
- Prevents _________________
occurs when undigested matter cannot
move along in the large intestine.
cholesterol level in
- Lowers the _________________
blood.
- Reduces the risk of heart disease and
colon cancer.
__________

Water is very essential

to the survival of
metabolism
humans as all ______________ in the human
body take place in solution.
Functions of water:
medium
- _____________ for biochemical reaction
- to maintain __________
osmotic pressure in the
tissue fluid and blood plasma
- aids in ___________________
peristalsis

Functions of water:
-

digestion
hydrolysis of food during _____________
aids in removal of ___________
waste products
regulate body temperature
to _____________
transport medium for nutrients
______________

Failure to replace the water lost will result

indehydration
________________, a severe lost water can
be fatal.

___________,
calcium ____________:
phosphorus formation of
strong bones in growing foetus
Folic acid
ferum formation of red
_______________,
________:
blood cells
__________:
proteins formation of new tissues
__________:
fibre
prevent constipation

Pregna
nt
mother

protein build new tissues and strong

__________:
muscles
vitamin ______________:
carbohydrate
___________,
protein
_________,
provide constant energy during training
___________,
calcium _____________:
potassium prevent cramps

Athlete
s

___________,
protein _____________:
vitamin
for rapid growth
_______________:
carbohydrate provide energy for active
lifestyle
ferum
_____________:
to synthesise more
haemoglobin after menstruation, to
prevent iron deficiency anemia (female)

Teenag
ers

____________,
protein
Vitamin D
______________:
prevent
osteoporosis
Folic acid
______________:
synthesise red blood cells
calcium
phosphorus prevent
______________,
_____________:
osteoporosis

The
aged

_________,
protein carbohydrate
vitamin
_____________, _________,
mineral
_______________:
to grow
___________,
calcium _____________:
phosphorus formation of
strong bones and teeth
protein
calcium
___________,
__________,
vitamin ____________,
phosphorus
__________: formation of bones, tooth, and
to promote grow
protein are needed compared to
More _________
adult: for the building of new tissues during
rapid growth

Infants,
children

A person with __________________

diabetes melitus should
reduce the intake of food rich in sugar and
carbohydrates.
A person with high risk of
coronary heart
______________________
should reduce the
intake of food rich in saturated fats and
cholesterol.