Republic of the Philippines

Zamboanga Peninsula Polytechnic State University

COLLEGE OF TEACHER EDUCATION
R.T. Lim, Boulevard, Zamboanga City

GROUP REPORTING

Presented to:
Prof. Willa Regunas
CTE FACULTY

Submitted by:
FHRADZRIA A. HAMSAIN JARNALYN ASAMAD
SAINA GAQUIT ARMINA ASTA
CZARINA IDIRIS NURJALYN MUHARRAM
NIHADA TANDAH ARDAMIN H. HASHIM
NARISA QUILIBAN ZANDRANA I. LADJAMATLI

BTVTED GFD 2-B

August 28- September 4, 2024
 FOOD AND NUTRITION

•Food, diet and nutrition

•The importance of nutrients

- Food Nutrients

- Food Characteristics

- Components of Foods

- Energy Value of Food (Calorie)

- Mineral Requirements

- Vitamin Requirements

- Classes of Vitamins

- Three Basic Food Groups

•Food and nutrition: cultural and religious taboos

•Nutrition, health and development

 Food, diet and nutrition (FHRADZRIA A. HAMSAIN

 The importance of nutrients SAINA GAQUIT

- Food Nutrients
- Food Characteristics CZARINA IDIRIS
- Components of Foods NIHADA TANDAH
- Energy Value of Food (Calorie) NARISA QUILIBAN
- Mineral Requirements JARNALYN ASAMAD
- Vitamin Requirements
- Classes of Vitamins ARMINA ASTA
- Three Basic Food Groups NURJALYN MUHARRAM

 Food and nutrition: cultural and religious taboos ARDAMIN H.

HASHIM

 Nutrition, health and development ZANDRANA I. LADJAMATLI

FOOD, DIET AND NUTRITION

What we eat and drink to help keep us alive and well, to help us grow,
develop, work and play is called food. Food is anything edible. It includes
all foods and drinks acceptable for that particular society, culture or
religion.

FOOD – gives us a feeling of comfort and satisfaction. Eating certain

foods establishes our identity. What we eat and how we eat makes up our
food habit. Most of our food habits are learned in the home from our
parents. As we grow up, our experience and learning help us to change
some of these food habits.

DIET - is the sequence and balance of meals in a day. It is concerned

with the eating patterns of individuals or a group.

NUTRITION - is the interaction between food and the body. It is about

the nutrients contained in food, and their action, interaction and balance
in relation to health and disease.
Micronutrients - are vitamins and minerals needed by the body in very
small amounts.
Macronutrients - Carbohydrates, fat and protein are called
macronutrients. They are the nutrients you use in the largest amounts.

The importance of Nutrients and Food nutrients

IMPORTANCE OF NUTRITIENTS: ENTS

*Helps keep a healthy weight

*Increases energy level
*Improves skin health
*Boosts immune system
*Improves health and wellness
*Healthy bones and teeth
*Improved energy and mental clarity
*Weight reduction
*Improved sleep

FOOD NUTRIENTS;
Food nutrients are the essential compounds found in food that provide
energy, build and repair tissues, and regulate body processes.

The main categories of food nutrients include;

Carbohydrates: The primary source of energy for the body. Found in

foods like bread, rice, pasta, fruits, and vegetables.

Proteins: Essential for growth, repair, and maintenance of tissues. Found

in meat, fish, eggs, dairy products, legumes, and nuts.

Fats: Provide a concentrated source of energy and are necessary for the
absorption of fat-soluble vitamins (A, D, E, and K). Found in oils, butter,
nuts, seeds, and fatty fish.

Vitamins: Organic compounds required in small amounts for various

bodily functions.
 Minerals: Inorganic elements essential for health. Examples include
calcium (for bones), iron (for blood), and potassium (for heart and muscle
function).
Found in dairy products, meats, fruits, and vegetables.

Water: Essential for life, it makes up a large part of the body and is
necessary for hydration, temperature regulation, and the transportation of
nutrients and waste.

NOTE: CZAR NO DOCUMENTS

Components of foods
Food Functions
Component

Carbohydrates These are digested and broken down into glucose and provide energy
to the body

Fats Store energy, protects and insulates the important organs

Proteins Help in metabolism, act as enzymes, and hormones

Vitamins These help in maintaining healthy bones, boost the immune system,
heal wounds, repair and damage of cells and converting food into
energy

Iodine Formation of thyroid hormone

Calcium Helps in the proper functioning of the nervous system and maintain
healthy bones

Phosphorus Helps to maintain acid-base balance in the body

Sodium Controls the blood pressure

Iron Facilitates the formation of hemoglobin

Fibres They help in food absorption and prevents constipation

Water They help in absorbing nutrients from the food and release waste from
 the body in the form of urine and sweat.

Energy Value of Food (Calorie)

What is energy?
Energy - the capacity to do work, such as moving and heating something.
Calorie - the unit used to measure energy
- A kilocalorie is a unit of energy
- Commonly used to expressed energy value of food

The Nutrients in Foods

Nutrients – substances obtained from food and used the body to promote
growth, maintenance, and repair.
Essential nutrients – nutrients that must be obtained from because the body
cannot make them for itself.
Nonessential nutrients – nutrients that the body needs, but is able to make in
sufficient quantities when needed do not need to be obtained from food.

Carbohydrates
Carbohydrates are the body’s main source of energy. The fruit, vegetables,
dairy, and grain food groups all contain carbohydrates. Sweeteners like sugar,
honey, and syrup, and foods with added sugars like candy, soft drinks, and
cookies, also contain carbohydrates.

Protein
Protein are often called the body’s building blocks. They are used to build and
repair the tissues. They help you to fight infection. Your body uses extra protein
for energy. The protein foods group includes seafood, lean meat and poultry,
eggs, beans and peas, soy product and unsalted nuts and seeds.
Fat
Fats give you energy, and they help the body absorb certain vitamins. Essential
fatty acids help the body function, but they aren’t made by your body, you have
to consume them. Many foods naturally contain fats, including dairy products;
meats, poultry, seafood, and eggs; and seeds, nuts, avocado and coconuts.
Certain kinds of fat can be bad for your health (Saturated fats & Trans fats):
• Saturated fats
• Trans fats
Replace saturated and trans fats with these two types of healthier fast while
keeping total fat intake within the recommended range:
• Monounsaturated
• Polyunsaturated

Energy per gram of typical macronutrient

Macronutrients Kcal/g
Protein 4.0
Fat 9.0
Carbohydrates 4.0

Example:
A deluxe fast-food hamburger contains about 45 grams of carbohydrate, 39
grams of fat and 27 grams of protein.
Computation
45 g of carbohydrates x 4 kcal/g = 180 kcal
39 g of fat x 9 kcal/g = 351 kcal
27 g of protein x 4 kcal/g = 108 lcal
180 kcal + 351 kcal + 108 kcal = 639 kcal

Percentage of Total Energy Intake

Gross Energy Value of Foods
The average gross energy value of pure carbohydrates, fats, and proteins
determined with the bomb calorimeter are given below.

1g Carbohydrates yields 4.1 Kcal

1g Fat yields 9.45 Kcal
1g Protein yields 6.65 Kcal

Physiological Energy Value of Foods

In the utilization of carbohydrates, fats and protein in the body, a certain
percentage of the above nutrients is the lost in digestion and the nutrients of
protein is excreted in urine as urea which still contains some energy value. The
average losses in digestion in human subjects have been estimated to be 2.0
percent for carbohydrates, 5.0 percent for fats and 8.0 percent for proteins. The
loss of energy in urea has been estimate 1.2 Kcal per gram of protein oxidized.
The physiological energy value of foods calculated from the gross energy value
after allowing for the above losses in digestion and metabolism are as follows:
carbohydrates 4.0; fats 9.0 and protein 4.0.

On the basis of the above table, we can calculate the energy values of food from
their contents of carbohydrates, fats, and proteins using the physiological energy
values of 4.0 Kcal per gram of carbohydrates or protein and 9.0 Kcal per gram
of fat.
Basal Metabolism
The energy metabolism of a subject at complete physical and mental rest and
having normal body temperature and in the post absorptive state ( i.e 12 hours
after the intake of the last meal ) is known as Basal Metabolism.
Standards for Basal Metabolism
Studies carried out by various workers have shown that basal metabolism is
most closely related to the body surface area and less directly related to either to
the weight or height of the individual. The body surface area can be calculated
according to the formula Du Bois and Du Bois below.
A = W 0.425 X H 0.75 + 71.84

Energy Balance
“Energy balance” is the relationship between “energy in” (food calories taken
into the body through food and drink) and “energy out” (calories being used in
the body for our daily energy requirements). This relationship which is defined
by the laws of thermodynamics, dictates whether weight is lost, gained, or
remins the same.
Negative Energy Balance
A severe negative balance energy balance can lead to a decline in metabolism
decreases in bone mass reduction in thyroid hormones, reductions in
testosterone levels an inability to concentrate and a reduction in physical
performance.
Positive Energy Balance
Overfeeding (and/or under exercising) has its own ramifications not only in
terms of weight gain but in terms of health and cellular fitness. With too much
overfeeding, plaques can be built up in arteries, the blood pressure and
cholesterol in our body can increase, we can become insulin resistant and suffer
from the diabetes, we can increase our risk for certain cancer and so on.
Energy Needs of Body
The energy requirements for adult men various types physical activity
determined by Max Plank Respirometer are given the following table.

Energy Requirements During Work

The energy requirements during work can be calculated by adding together the
energy required for
• Basal Metabolism
• Additional energy required for work
• Specific dynamic action fod
The requirements are influence by
• Age
• Body size and weight
• Type of physical activity

Components of Energy Output

We Need Energy for:
• Basal Metabolism
BMR = Basal Metabolism
• Physical activity
• Metabolizing food

NOTE: JARNALYN
 FAT-SOLUBLE

These vitamins dissolve in fats and are stored in the body's tissues
they are absorbed along with dietary

VITAMIN A
-Important for vision, immune function, and skin health.found in
liver, carrots,and sweet potatoes.

VITAMIN D
-Helps with calcium absorption for bone health.sources include
sunlight exposure,fatty fish, andfortified dairy products .

VITAMIN E
-Acts as an antioxidant, protecting cells from damage, found in nuts,
seeds, and vegetables oils.

VITAMIN K
-Essential for blood clothing and bone health. found in leafy greens
like spinach and kale.
 WATER SOLUBLE
-These vitamins dissolve in water and are not stored in the body. they
need to be consumed regularly

VITAMIN B-1
-Also called thiamine or thiamin, is one of 8 B vitamins. These B
vitamins, often referred to as B-complex vitamins, also help the body
metabolize fats and protein.

VITAMIN B-2
-also called riboflavin, is one of 8 B vitamins. Vitamin B2 helps break
down proteins, fats, and carbohydrates. It plays a vital role in maintaining
the body's energy supply.

VITAMIN B-3
-Support metabolism, and digestive system function, it also helps
with cholesterol levels.

VITAMIN B-5
-Vitamin B5, also called pantothenic acid, is one of eight B vitamins.
It supports blood cell production and the conversion of food you eat into
energy

VITAMIN B-6
 -Vitamin B-6 (pyridoxine) is important for normal brain
development and for keeping the nervous system and immune system
healthy.

VITAMIN B-7
- is a water-soluble vitamin that helps the body metabolize fats,
carbohydrates, and protein. It also helps maintain a healthy nervous
system, nails, hair and skin, among other functions.

VITAMIN B-9
-(vitamin B-9) is important in red blood cell formation and for
healthy cell growth and function. The nutrient is crucial during early
pregnancy to reduce the risk of birth defects of the brain and spine.

VITAMIN B-12
-Vitamin B12 is a nutrient that helps keep your body's blood and
nerve cells healthy and helps make DNA, the genetic material in all of your
cells
NURJALYN
NO DOCUMENTS

Food and nutrition: cultural and religious taboos

What is taboos
Food taboos are fascinating cultural phenomena found in virtually all human
societies. These prohibitions declare certain food items fit for consumption
while deeming others unfit. Let’s explore the origins and purposes of food
taboos:
A taboo is a social or cultural prohibition against certain actions, behaviors, or
discussions that are considered unacceptable, immoral, or dangerous. These
prohibitions can be based on moral judgments, religious beliefs, or cultural
norms12.
Culture and religion significantly influence food choices and nutritional intake
in various ways:

Religious Taboos

Islam
Islam
Islam: Muslims follow halal dietary laws, which prohibit the consumption of
pork and alcohol. Meat must be slaughtered in a specific way to be considered
halal1.
Judaism: Jewish dietary laws, known as kashrut, forbid the consumption of
pork and shellfish. Meat and dairy products cannot be consumed together1.
Hinduism: Many Hindus are vegetarians, and those who do eat meat typically
avoid beef, as cows are considered sacred1.
Buddhism: While dietary practices vary, many Buddhists follow a vegetarian
diet to avoid harming living beings1.

Cultural Taboos

Ethiopia
Ethiopia
Ethiopia: In some Ethiopian communities, pregnant women avoid eating meat
and eggs due to beliefs that these foods will cause complications during
childbirth2.
Papua New Guinea
Papua New Guinea
Papua New Guinea: Certain tribes have taboos against eating specific animals,
believing that consuming them can bring bad luck or illness1.
Nigeria
Nigeria: Some Nigerian cultures have taboos against eating certain foods
during pregnancy to ensure the health of the mother and child1.
Food taboos are social or cultural prohibitions against consuming certain foods
or drinks. These taboos can be based on religious beliefs, cultural practices, or
traditional customs. Here are some key points about food taboos:
How does culture and religion affect the food nutrition?

Dietary Restrictions and Preferences: Many religions have specific dietary

laws. For example, Islam prohibits the consumption of pork and alcohol, while
Hinduism often encourages vegetarianism1. These restrictions can impact
nutrient intake, such as protein sources and certain vitamins.
Fasting Practices: Religious fasting, such as Ramadan in Islam or Lent in
Christianity, can affect eating patterns and nutritional status. During these
periods, the timing and type of food consumed change, which can influence
overall nutrition1.
Cultural Food Practices: Cultural beliefs often dictate what is considered
healthy or appropriate to eat. For instance, some cultures emphasize the
consumption of certain foods during pregnancy to ensure the health of the
mother and baby2.
Food Symbolism: In many cultures, food is not just sustenance but also a
symbol of identity and tradition. This can lead to the inclusion or exclusion of
certain foods based on cultural significance3.
Nutritional Consequences: While many religious and cultural dietary practices
are beneficial, some can lead to nutritional deficiencies. For example, strict
vegan diets, which are sometimes followed for religious reasons, may result in
deficiencies in vitamin B12, iron, and calcium if not properly managed1.
Understanding these influences can help in creating balanced diets that respect
cultural and religious practices while ensuring nutritional adequacy.
For example, in many cultures, topics like death, sex, and certain dietary
practices can be considered taboo. The concept of taboo helps maintain social
order and cohesion by setting boundaries on what is considered appropriate
behavior within a community
Religious and Spiritual Origins:
Most religions have dietary rules and regulations. For example, Jewish dietary
laws (similar to Hindu food taboos) combine religious sentiments, health
promotion, and life protection. These rules unite people and create group
cohesion.
Food taboos may be associated with special events like menstrual periods,
pregnancy, childbirth, lactation, or traditional rituals (e.g., preparation for
a hunt, battle, wedding, or funeral).
Some food taboos have a spiritual or medical background. They can help utilize
resources efficiently or protect them.
Allergies and depression associations may lead to declaring certain foods
taboo.
Cultural and Social Significance:
Food taboos play a role in maintaining group identity. Acknowledging specific
taboos fosters a sense of belonging within a community.
These prohibitions shape dietary habits and have implications for global food
production, trade, and individual choices.
Food and nutrition are deeply influenced by cultural and religious beliefs,
leading to various taboos and dietary restrictions around the world. Here are
some notable examples:

Origins and Purposes

Religious Beliefs: Many food taboos are rooted in religious doctrines. For
example, Islam prohibits the consumption of pork and alcohol, while Hinduism
often forbids beef1.
Cultural Practices: Some taboos arise from cultural traditions and social
norms. For instance, certain tribes in Papua New Guinea avoid eating specific
animals due to beliefs about bad luck or illness2.
Health and Safety: Historically, some food taboos may have developed to
protect people from foodborne illnesses or toxins. For example, the prohibition
of shellfish in Judaism could be linked to the risk of food poisoning1.
Types of Food Taboos
General Taboos: These apply to entire communities or ethnic groups. For
example, the avoidance of pork in Islam and Judaism1.
Specific Taboos: These are temporary and may apply during certain life stages
or events, such as pregnancy, illness, or religious fasting3.
Functions and Implications
Social Cohesion: Food taboos can strengthen group identity and social bonds
by distinguishing one community from another1.
Resource Management: In some cases, food taboos help manage and conserve
resources by limiting the consumption of certain animals or plants3.
Nutritional Impact: While food taboos can promote health, they can also lead
to nutritional deficiencies if essential nutrients are excluded from the diet1.
Understanding food taboos helps us appreciate the diversity of human cultures
and the complex reasons behind dietary practices.
Health and Social Implications
Food taboos can have significant health and social implications. For instance,
they can lead to nutritional deficiencies if essential nutrients are excluded from
the diet. On the other hand, they can also promote social cohesion and cultural
identity.

NUTRITION, HEALTH AND DEVELOPMENT

Nutrition is a critical part of health and development. Better nutrition is related
to improved infant, child and material health, strong immune system, safe
pregnancy and childbirth, lower risk of non-communicable diseases (such as
diabetes and cardiovascular diseases) and longevity. Healthy children learn
better.
Malnutrition remains a significant public health concern in and Philippines with
a staggering 3.4 million children who are started (short of their age) and more
than 300,000 children under 5 years who are surely wasted (thin of their height).
For nearly thirty years, there have been almost no improvements in prevalence
of under nutrition in Philippines.

REFERENCES

https://www.scribd.com/presentation/569481367/Energy-Value-of-Food

https://www.scribd.com/document/760696771/Energy-Value-of-Foods

https://kids.britannica.com/students/article/food-and-nutrition/274373
Components of food - Functions of Different Components of Food (byjus.com)