FOOD AND NUTRITION FREE TEXTBOOK

Description of FOOD AND NUTRITION FREE TEXTBOOK

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
HCM 134
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
iv
HCM 134
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
HCM 134
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