Level 3º E.S.O.

Carmen Dolores García Pérez

FEEDING AND NUTRITION

1- NUTRIENTS

DIFFERENCE BETWEEN FEEDING AND NUTRITION:

FEEDING: is the taking and ingestion of food.

NUTRITION: is the set of processes which interchange

substances with the environment, the obtaining of

nutrients, the sharing out of these nutrients throughout

the body and the elimination of waste.

BIOMOLECULES• ORGANIC

– Glucids. They have an energetic function.• Simple: They are sweet, crystaline and dissolve in water. Examples: glucose

and fructose, saccharose and lactose.

• Compounds: Examples are starch, glycogen, cellulose (fiber).

– Lipids. They can’t dissolve in water.• Energetic

– Saturated. From animals. They are solid. FAT.

– Unsaturated. From plants. They are liquid. OIL.

• Structural. In membranes.

• Functional and regulatory: vitamins and hormones.

– Proteins. They have a structural function. They are made up of aminoacids (20). We can produce 12 but the other 8 are essential.

– Vitamins. Regulatory function. They are destroyed by heat, oxygenand light.• Fatsoluble: A, D, E

• Watersoluble: B, C

• INORGANIC– Minerals

– Structural: Bones, Teeth.

– Regulatory: Nervous System, Muscles, Metabolism.

– Water: Solvent, Transport, Temperature regulation.

FOOD

GLUCIDS: bread, cereals, vegetables, potatoes and

pasta.

LIPIDS: oil, butter, fat, bacon.

PROTEINS: animals and vegetables.

VITAMINS: vegetables, fresh fruit.

WATER: also in food.

MINERALS: all food.

2- NUTRITIONAL NEEDS

ENERGETIC NEEDS Energy from food

Mitochondria: Cellular respiration

Organic matter (glucids, proteins, lipids) + O2 → CO2 + H2O + Chemical Energy + Waste

Percentages required

Glucids……….60 %

Lipids………...28 %

Proteins………12 %

Energy storage

1 g of glucids……….. 4 Kcal

1 g of lipids…………. 9 Kcal

Minimal energy required

Basal Metabolic Rate: is the energy required to keep your vital functions going

(breathing, blood flow, etc.). It is measured after 12 h resting at a temperature of 20

º C.

It depends on sex, age, height and weight.

It is measured in Kilocalories.

Formulas:

Men 66.5 + (13.7 x kg) + (5 x cm) – (6.7 x years)

Women 55 + (9.5 x kg) + (4.8 x cm) – (4.7 x years)

I.M.C. Kg/m2 El valor obtenido no es constante, sino que varía con la edad y el

sexo. También depende de otros factores, como las proporciones de tejidos

muscular y adiposo

STRUCTURAL NEEDS

To build and repair biological structures.

Mainly: proteins.

REGULATORY NEEDS

Responsible for metabolic reactions, normal

functioning.

Mainly: vitamins and minerals.

3- DIETS

GROUPS OF FOOD

I: Milk and dairy products

II: Meat, fish and eggs

III: Pulses, root vegetables and dried fruits

IV: Vegetables

V: Fruit and derivatives

VI: Cereals and derivatives and sugar

VII: Fats and oils

WHEEL FOOD

BALANCED DIET

Daily requirements

Glucids 60 %

Lipids 28 %

Proteins 12 % (gout)

Fibre 22 g (vegetables + fruits)

Salt: less than 3 g (problems to excretory and

circulatory systems)

Simple glucids: only 10 % of Kcal/day

Cholesterol 300 mg (arteries)

DAILY NEEDS

DISORDERSINVESTIGATION

Obesity (overweight)

Anorexia

Bulimia

I.M.C. Clasificación de la OMS del estado nutricional de acuerdo con el IMC

Clasificación IMC (kg/m2)

Valores principales Valores adicionales

Bajo peso <18,50 <18,50

Delgadez severa <16,00 <16,00

Delgadez moderada 16,00 - 16,99 16,00 -

16,99

Delgadez leve 17,00 - 18,49 17,00 - 18,49

Normal 18,5 - 24,99 18,5 - 22,99

23,00 - 24,99

Sobrepeso ≥25,00 ≥25,00

Preobeso 25,00 - 29,99 25,00 - 27,49

27,50 - 29,99

Obesidad ≥30,00 ≥30,00

Obesidad leve 30,00 - 34,99 30,00 - 32,49

32,50 - 34,99

Obesidad media 35,00 - 39,99 35,00 -

37,49 37,50 -

39,99

Obesidad mórbida ≥40,00 ≥40,00

MEDITERRANEAN DIET

SPECIAL DIETS

These are diets that are used to fight certain

diseases. That is why they have to be prescribed

and controlled by a doctor.

Hypocaloric: have a low amount of energetic nutrients to

fight obesity.

Hypercaloric: have a high amount of energetic nutrients

to fight slimness.

Low cholesterol: are recommended to people who have

a high level of cholesterol and who, therefore, have a

high risk of suffering from cardio vascular diseases or

that actually have it.

High fiber: are used to fight constipation.

Soft diet: have a very low level of fiber. They are used

when the digestive tract moves slowly or in the case of

people who have undergone surgery.

UNDESIRABLE DIETS

Murals in Spanish

One food

Intravenous

OMG (Oh, my God)

Shakes

The Moon

Proteins

Ornish

Cabbage

Drunkorexia

Paleo

4- PRESERVING AND HYGIENE

FOOD PRESERVINGTO ELIMINATE MICROORGANISMS OR STOP THEIR ACTIONS.

PRESERVING PROCESSES:

COLD

Refrigeration: 2-8º C, 2-3 days

Freezing: -12 to -14º C

Deep freezing:-35 to -150º C

HEAT

Sterilisation:110 to 140º C

Pasteurisation: 72º C, 15 s, cooling

UHT (Ultra High Temperature):

135º C, few s.

DEHYDRATION

Drying: low heat, air (dry figs,

raisins)

Concentration: milk, juice

Lyophilisation: freezing and

sublimation (coffee, soup, milk,

meat). It keeps taste and colour.

ADDITIVES

Natural

Smoked: fish, meat

Salted: fish

Pickled: Vinegar, garlic, sugar,

pepper

Artificial

Colouring: doubtful

Antioxidants: citric acid.

Physical characteristics:

Food thickener, emulsifier, stabilizer

Sweetener: diabetics, low salt

Flavour enhancer: freezing, cans

Preserving: to prolong life

RADIATION (on the label)

ADDITIVES

LABELLING 1. Name of food.

2. Ingredients list, additives.

3. Net quantity, volume or number of untis.

4. Expiry date or best-before use date.

5. Special preserving and use conditions.

6. Nutritional information.

7. How to use information, if necessary for an

adequate use.

8. Data of the producer: name, registered name, or

the name of the producer, packer or seller within the

EU and, address.

9. Batch.

10. Country of origin.

11. Barcode.

FOOD TECHNOLOGY

MURAL

Transgenic food

What they are

Advantages

Disadvantages

FOOD HANDLING Microorganisms can cause significant alterations to food and make it

unfit for consumption.

Bacteria: make wine bitter, cause food rotting (degradation of

proteins)

Fungi: appearance of mould

Besides in industrial processes, people must follow a series of

recommendations to avoid the possible exposure of the food to

microorganisms that are in the environment, in clothes or on the

body.

Recomendations:

Be especially careful with personal hygiene when working with food.

Wash your hands frequently and especially when you have used the

toilet.

Use appropiate and clean clothes, a cap to cover your hair, an apron and,

in some cases, a mask and gloves.

Be careful with the hygiene of instruments used to work continuously

(knives, palettes, etc.)

Professionals in the food industry receive the necessary training to

ensure they work appropriately. This training is necessary for them to

5- HEALTHY LIFE STYLEDAILY FOOD

DAILY PORTIONS

DAILY ACTIVITIES

HEALTH AND HYGIENE