Nutrition

• Carbohydrate: An organic compound that contains carbon, hydrogen, and oxygen (CHO)

  = is a staple for humans as it supplies energy.

  Examples include starch (food stored in plants) and glycogen (food stored in animals).
• Sources of Carbohydrate: Banana, rice, bread, potato, honey, sugar.
• Protein: Contains carbon, hydrogen, oxygen, and nitrogen (CHON)

  = is digested into amino acids.

  = It is required for growth, repair of damaged tissue, replacement of dead cells, and synthesis of enzymes, hormones, and antibodies.
• Sources of Protein: Chicken, nuts, meat, egg, seafood, milk.
• Sources of Fat: Butter, Coconut oil, Palm oil, Groundnuts.
• Fibre: Substance that cannot be broken down by the digestive system

  = found in cellulose in the cell wall of plants.

  Functions: Stimulates peristalsis, makes it easier for food to move along the digestive tract, prevents constipation.

  Sources: Vegetables, Grains, High fibre bread.
• Water: Contains elements of hydrogen and oxygen.

  Functions: Acts as a chemical solvent and transportation medium of nutrients and oxygen into the cells, transports waste materials out of the cells, regulates body temperature through evaporation of sweat.

  Sources: Fruit juice, Watermelon.
• Vitamins: Organic compounds that do not supply energy but are needed by the body in small quantities.

  Functions: Maintain good health.

  Types: A, B, C, D, E, K.

  Sources: Milk, Egg yolk, Fish oil, Carrot.
• Vitamin A: Importance: Helps with night vision, maintains skin health.

  Effects of deficiency: Night blindness, skin diseases. Sources: Milk, Egg yolk, Fish oil, Carrot.
• Vitamin B: Maintains the functions of the nervous system and formation of red blood cells.
• Vitamin C: Fights diseases, maintains the health of gums and mouth.
• Vitamin D: Helps in the absorption of calcium, strengthens tooth enamel, maintains skin health.
• Vitamin E: Maintains the functions of the reproductive system.
• Vitamin K: Speeds up the blood-clotting process.
• Minerals: Non-organic substances required by the body, regulate body processes to maintain health.
• Calcium: Helps with blood-clotting, strengthens bones and teeth.

  Deficiency can lead to rickets and osteoporosis.

  Sources include milk, calcium-rich seafood, and green vegetables.
• Sodium: Maintains the functions of the nervous system.

  Deficiency can cause muscle cramps.

  Sources include salt, meat, and eggs.
• Iron: Builds haemoglobin in the blood.

  Deficiency can lead to anaemia.

  Sources include liver and meat.
• Iodine: Helps with the functions of the thyroid gland.

  Deficiency can cause goiter.

  Sources include iodine-rich seafood and fruits.
• Phosphorus: Strengthens bones and teeth, forms nucleic acid in DNA and RNA.

  Deficiency can lead to rickets and inability to build DNA and RNA.

  Sources include meat, cheese, eggs, and vegetables.
• Potassium: Helps with muscle contraction and maintains the functions of the nervous system.

  Deficiency can cause paralysis and muscle cramps.

  Sources include potassium-rich plants and animals.
• Carbohydrates are macronutrients that provide the body with energy.
• Proteins are macronutrients that are essential for the growth, repair, and maintenance of body tissues.
• Peristalsis: the movement caused by the constriction and relaxation of the muscles along the digestive tract such as the oesophagus, small intestine and large intestine.
• Kwashiorkor happens because of lack of protein in the diet


  Protein is important in your diet for your body to repair cells and make new cells. A healthy human body regenerates cells constantly. When the body lacks protein, growth and normal body functions will begin to shut down and kwashiorkor may develop.
• Fat is a high energy source.

  It can supply energy twice more than carbohydrates.

  It also protects organs such as the heart and kidneys.

  It also acts as a transporter for vitamin A,D,E and K.

  It is stored under the skin to act as a heat insulator.
• Iodine test: Used to test for starch, resulting in a blue-black color.
• Benedict’s test: Used to test for glucose and presence of reducing sugars, with a violet color indicating the presence of proteins.
• Alcohol-emulsion test: Used to test for fats, with a red layer forming on top of the solution if fats are present.
• Spot test: Used to test for fats, with a translucent stain appearing on filter paper if fats are present.
• Reducing sugar refers to sugars such as glucose, maltose, galactose, and fructose.
• Millon’s test is used to test for proteins, results in the formation of a reddish-brown precipitate.
• Vitamin C protects against diseases, including scurvy.
• Minerals, such as calcium, sodium, iron, iodine, phosphorus, and potassium, are essential for the body.
• It is important to memorize the effects of mineral deficiencies, such as toothache for fluoride deficiency and muscle cramps for potassium deficiency.
• Rickets in a disease caused by lack of Vitamin D and Calcium which causes abnormal growth.
• Bananas contain high amounts of carbohydrates that can increase the energy reserves of an individual.