Nutrition

1. 7th grade 2nd parcial Nutrition

2. Foodisone of thebasicneeds of man.Itisthroughfoodthatweobtainnutritioussubstancesneededtolive,stayhealthy and carryon a happy and productivelife. DuringthePaleolithicAgeprimitivemanfedfromtheanimals he hunted,fished and theplants he gathered. Theseanimals are seen in the cave paintingsfound in Altamira,Spain and Lascaux,France. Hereweseemanybisons,deers,cows,horses and eventigers.Theywerenomads and theirdailyinterestwasfeedingthemselves.Whentheirfoodfinishedtheyhadtomovetoanother place werefoodwasfound. In theNeolithicAgemanbecomessedentary ,stays in one place and nowlearnshowtodomesticateanimals and plants. Importance of a goodnutrition

4. Nutritionwasrecognized as a science in the 20th century.Untilthenwelearnabout: 1.Nutritious substances in food 2.Different nutritiousneeds in eachpersonaccordingtoage and differentphysiologicalneeds 3.Adecuate foodformaintenanceorrestitution of health Allthesehavebeenused in programs of nutritionaleducationhelpingpeoplegetwellthroughadequatediets. We are a result of whatweeat and theexcessorlack of food can makeusill. Nutrition as a science has reduceddeathamongchildren and has increasedlifeexpectancyamongadults. Nowadaysnutritionis a field in medicine ,consideredanimportant factor in health. NUTRITION AS A SCIENCE

5. Itisthesciencethatstudiesfood and itsrelationwithhealth. Itisthenutrientsscience. Itistheprocessthroughwhichtheorganismtakes in ,digests ,absorbs,transports and uses nutrientseliminating final products. It’scloselyrelatedwith social aspect,economy, cultural and psychologicalways. Whatisnutrition?

6. GOOD NUTRITION malnutrition

7. Social aspects: geographicallocation,climate Economy: place’sincome Culture: religion,customs etc. Nutritionvariesallaroundtheworld. Thenutrition of thepeople in certainareadependsonthegeographicallocation and theclimate.Thisisrelatedtotheland and thetype of foodthat can be grownorthe natural resourcesobtained. Adquiringothertype of foodthroughothermeansisdeterminedbytheeconomy. Culture alsoaffectsnutrition. People in certainareaseatexcess of somefoodsoravoidothersbecause of religionorcustoms.Some are missingnecessaryfoods in theirdailydiet.Weseethis happening in India. SOCIAL ASPECTS,ECONOMY,CULTURE

9. Nutrients are made up of : Proteins Minerals Carbohydrates Vitamins Fats Humans body is made up of the same nutrients found in food. Water : 63% proteins :17% minerals :7% vitamins :1% Carbohydrates: 12 % HOW OUR ORGANISM USES NUTRIENTS Eating brings different chemical and physical phenomens in our body. Food follow different nutritious processes : Digestion absorbtion metabolism excretion Substances in nutrients

10. DIGESTION: Are the transformations occuring in the digestive tube simplifying food to substance level making it easy for absorption. In the mouth: food is chewed with saliva torn in pieces. In the stomach:food goes through regular movements that grind it until it turns into a liquid mass. In the small intestine:food substances are mixed with pancreatic and intestinal juices so as with bile to be totally digested facilitating its absorption. Absorption: it is the process through which nutrients go from the small intestine to the blood circulation. Metabolism. Are the modifications which nutrients go through since their absorption until they are excreted. Excretion: The organism frees substances that are no longer useful through the kidneys and intestine.

11. FUNCTION ACTIVITY AGENT Plastic Constructs and repairs tissues Proteins and some minerals Regulator Protect the organism Vitamins and some minerals Energetic Provides energy to carry on Carbohidrates,fats,proteins several activities Nutrient’s functions

12. Good nutrition depends on several factors: economy,cultural,educational,ecological and others.It Is necessary to educate our population of how to select,prepare and eat their food.Making food guides is a stategy to reach all Honduras with a unified,simple real,and scientific way.They are done to improve the Honduran daily diet and contribute to their health.Food guides adjust to social,economical ,biological forms so as to customs. Their goal is to lower illnesses related to bad nutrition,control deficiencies and excesses and also increase healthy conditions among the population. The main purpose is to give necesssary information so people can choose their food and diet to be healthy. Food guides

13. This is known through studies done by institutions and agencies done in different groups according to sex,age. There are 4 nutritional problems in Honduras: Deficiency in Protein energy Deficiency in vitamin A Anemia due to the deficiency in iron. Iodine deficiency bocioendemico Nutritious state of the population

14. Food guides have 9 messages. Each one is oriented to prevent nutritional problems. Each message has been planned in a simple way. They are easy to follow and understand. Are for all Hondurans. They were not designed for ill people. #1 IT IS GOOD TO EAT CORN,BEANS,RICE ,PLANTAIN AND POTATO IN EVERY MEAL SINCE THEY NOURISH AND ARE DELICIOUS. CEREALS:Corn,tortillas,tamales,tamalitos,rosquillas,quesadillas,pinol,chilate,rice,bread,pastas. LEGUMES:Beans,lentils TUBERS:Potato ROOTS:Yuca,malanga, VEGETABLES:Plantain,mazapan All these foods are rich in carbohydrates which are an energy source to carry on different activities. Food guides

15. They are rich in vitamin C and vitamin A. They have fiber and water.Fiber is important in digestion avoiding hemorroids,constipation,colon cancer and heart diseases. It is better to eat them with their skin. Beverages made with fruits should be prepared with boiled water. Processed fruits have less vitamins. Yellow fruits like mango,papaya,zapote,marañon are rich in vitamin A. It is good to eat them with meals since vitamin C absorbs the iron that is in vegetables. We can eat an orange after eating beans. # 2 EAT FRUITS EVERY DAY ,THEY ARE HEALTHY

16. Vegetables have vitamin C and minerals.They have lots of fiber so they are recommended for the digestive system. The yellow and the green ones are rich in vitamin A which is good to form and keep tissues like eyes,skin,respiratory and digestive system. They help in the inmunological system. DARK GREEN LEAVES:spinach,mustard,radish and beet leaves,celery,cilantrum,etc. DARK GREEN VEGETABLES:peppers and brocoli YELLOW AND ORANGE VEGETABLES:carrot,squash,sweetpotatoe,corn. Leaves should be washed individually with lots of water.Vegetables should also be washed with lots of clean water. It is better to cook them in vapor avoiding to lose vitamins and minerals. If they are cooked in water that should not be thrown away ,it should be used for soups,rice or sauces since that water has lots of vitamins and minerals. #3 Eat vegetables every day

17. Combination of cereals(corn)and legumes(beans) form protein of good quality compared with those from animal products. Examples: Tortilla and beans – rice and beans – tamalitospisques – rice with soy bean – tortilla and soy bean These combinations equal one ounce of meat or an egg . Tortillas are a good source of calcium when the corn is cooked with lime.Calcium is good for the formation of teeth and bones. Tortillas and beans are an energy source since they are carbohydrates #4 FOR EACH TORTILLA EAT ONE TABLESPOON OF BEANS

18. These help in growth. Diary products are proteins.They also have calcium,minerals and vitamins. Eggs have proteins which helps in growth,forms and repairs tissues.They also have vitamin B ,iron and calcium. There are different types of eggs that can be eaten:hen,turkey,geese,duck,etc. #5 Eat an egg,cheese slice or a glass of milk twice a week.

19. Meats have lots of proteins,iron,zinc,andvitaminB for forming and repairing tissues and also for growth. Liver is rich in iron and in vitamin A .Iron is an important nutrient for the formation of blood. Zinc is a mineral also found in meat and it is essential for growth,defense of organism,healthy skin and increases apetite. Eating meat once a week can prevent anemia since it fortifies blood. #6 Once a week eat meat to fortify blood.

20. Salt with no iodine can inflamate thyroid gland and Cause mental retardness.Iodine is found in seafood.Since seafood is hard to get or sometimes expensive the authorities of PUBLIC HEALTH DEPARTMENT have commanded the addition of iodine to the salt sold. Too much salt can cause hipertension,heart and kidneys diseases. Try to avoid using wet salt since it affects the iodine in it. Deficiency of vitamin A can increase child mortality.Vitamin A is found in green fruits and vegetables So as in dark yellow ones and in liver. Since these foods are not consumed in a proper way the PUBLIC HEALTH DEPARTMENT has ordered the fortification of sugar with vitamin A since this product is consumed enormously all around our country. #7 USE IODINE SALT AND VIT. A FORTIFIED SUGAR

21. To avoid diarreah and cholera food must be prepared and kept safe from flies,dust, dirty utensils and hands. Wash hands before handling food and after going to the bathroom. Use boiled or water with clorox. Keep water in clean and closed recipients. Fruits and vegetables must be washed in clean water. Grains and dry food should be kept away from rats, Roaches ,etc. Meats and cheeses must be kept in the refrigerator. #8 Wash hands before eating, cover food and drinking water

22. #9 To stay healthy follow the food guide pyramid when eating.

23. HONDURAN KITCHEN HONDURAN FOOD IS DIVERSE . IT INCLUDES: MEATS,POULTRY,FISH,SOUPS,RICE,SAUCES, AND STEWS.THERE IS ALSO A GREAT VARIETY OF DESSERTS AND BEVERAGES. ALL THIS IS DUE TO THE BIG DIVERSITY IN VEGETATION SO AS IN FAUNA AND TO THE SEVERAL DIFFERENT AREAS AND ETHNIC GROUPS. THE BASIC INGREDIENTS IN THE MAYORITY OF STEWS, SOUPS AND MEATS ARE TOMATOES,GARLIC,PEPPERS,ONION, CILANTRUM AND CUMMINS.ALL THESE ARE CHOPPED AND COOKED TOGETHER .IT IS KNOWN AS SOFRITO. THAT IS OUR BASE FOR THE FOLLOWING STEPS.IT IS USED FOR ENCHILADAS,TACOS,CHICKEN,SOUP, CHICKEN STEW,BEEF STEW ,RICE WITH CHICKEN,SEA FOOD AND MANY MORE. WHEN COOKING,THE AMOUNT OF HEAT SHOULD BE CONSIDERED. WHILE FRYING , THE HEAT MUST BE HIGH BUT NOT WHEN STEWING. THE WAY YOU CUT YOUR MEATS AND VEGETABLES SHOULD BE CONSIDERED TOO IF YOU WANT CERTAIN FLAVORS. THIS CAN ALTER THE TASTE . IF THE VEGETABLES ARE PUT IN A BLENDER THEY WILL TASTE DIFFERENT THAN IF YOU SLICE OR CHOP THEM. THE AMOUNT OF TIME IS ALSO IMPORTANT. IT WILL ALL DEPEND ON THE TYPE OF RECIPE.