FOOD AND NUTRITION FREE TEXTBO

TABLE OF CONTENT
Unit 1 Food and Nutrition
Pages
1.0 Introduction 1
7.0 Objectives 1
3.0 Main content 1
3.1 Meanings of Food 7-4
3.7 Food as Sources of Nutrition 4-5
3.3 Meaning of Nutrition 5-6
3.4 Importance of Good Nutrition 6
3.5 Uses of Foods 7
4.0 Conclusion 8
5.0 Summary 9
6.0 Tutor Marked Assignment 9
7.0 References and Other Sources 10
Unit 2 Energy
1.0 Introduction 11-12
2.0 Objectives 12
3.0 Main content 12
3.1 Forms of Energy 12-13
3.2 Energy Content of Food 13-15
3.3 Measurement of Energy Expenditure 16
3.3.1 Direct Calorimetry 16
3.3.2 Indirect Calorimetry 16-17 3.4 Energy Expenditure by the Body 17
3.4.1 Energy Expenditure in Mechanical Work 17-18
3.4.2 Synthesis of Essential Materials , 18
3.4.3 Maintenance of Body Temperature 18
3.4.4 Energy Expenditure at Rest 18-19
3.4.5 Specific Dynamic Action 19
3.5 Energy Requirements of Man 19
3.5.1 Dietary Surveys 19
3.5.2 Recommended Intakes of Energy 20
3.5.3 Variations in the Energy Requirements 20-21
4.0 Conclusion 21
5.0 Summary 21-22
6.0 Tutor Marked Assignment 22
7.0 References and Other Sources 22

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HCM1134 MODS & NUTRITION
Unit 3 Carbohydrate

3.1 Classification of Carbohydrates 24-25
3.2 Functions of Carbohydrates 26
3.3 Sources of Carbohydrates 97
3.4 Requirements of Carbohydrates 27
3.5 Consumption of Carbohydrates 27-28
3.6 Protein Sparing Action 28
4.0 Conclusion . 28
5.0 Summary 78_79
6.0 Tutor Marked Assignment 29 7.0 References and Other Sources 29

Unit 4 Lipids
1.0 Introduction 30
2.0 Objectives 30
3.0 Main content 30
3.1 Nature, Composition and Physical Properties of Lipids 31-33
3.2 Essential Fatty Acids 33
3.3 Food Sources 33
3.4 Functions of Lipids in Diet 33-34
3.5 Roles of Lipids in the Diet 34
3.6 Dietary Requirements of Lipids 35
4.0 Conclusion 35
5.0 Summary 35-36
6.0 Tutor Marked Assignment 36 7.0 References and Other Sources 36

Unit 5 Proteins
37
1.0 Introduction
2.0 Objectives 37
3.0 Main content 37
3.1 Chemical Composition of Protein 38-39
3.2 Sources 39
3.3 Functions of Protein 40-41
3.4 Denaturation of Protein 41
3.5 Dietary Requirements Protein Quality 41-44
4.0 Conclusion 44 5.0 Summary 45
6.0 Tutored Marked Assignment 45
7.0 Rcrerences and Other Sources 45
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FOODS &NUTRITION
HCM 134
Minerals
Unit 6
Introduction 46
1.0
2.0 Objectives 46-47
3.0 Main content 47
3.1 Classification and Body Composition of Minerals 47
3.2 Functions of Minerals 47-49
3.3 Macronutrient Elements 49
3.3.1 Calcium 49-50
3.3.2 Phosphorous 50-51
3.3.3 Potassium 52
3.3.4 Sodium 52
3.4 Trace elements or Micronutrient Elements 52
3.4.1 Iron 52-53
3.4.2 Iodine 53-54
4.0 Conclusion 54
5.0 Summary 54
6.0 Tutored Marked Assignment 54-55
7.0 References and Other Sources 55
Unit 7 Vitamins
1.0 Introduction
56
9.0 Objectives 56-57
3.0 Main-content 57
3.1 Classification of Vitamins 57
3.2 Functions of Vitamins 58
3.3 Deficiencies of Vitamins 58
3.4 Fat Soluble Vitamins 58
3.4.1 Vitamin A 58-60
3.4.2 Vitamin D 61-62
3.4.3 Vitamin E 62-63
3.4.4 Vitamin K 63
3.5 Water Soluble Vitamins 63
3.5.1 Thiamin (Bp 63-64 3.5.2 Riboflavin (B,) 64
3.5.3 Ascorbic Acid (c) 65-66
4.0 Conclusion 66
5.0 Summary 66-67
6.0 Tutor Marked Assignment 67
7.0 References and Other Sources 67
Unit 8 Digestion and Absorption
1.0 Introduction 68

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FOODS & NUTRITION
3.4 Consideration for the Use of Baking Powder and Yeast 91
3.5 Food that Require the Use of Raising Agents 91
4.0 Conclusion 92 5.0 Summary 92
6.0 Tutor Marked Assignment 92 7.0 References and Other Sources 93