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CHAPTER 7: HUMAN NUTRITION (Nutrition (Problems of World's Food…
CHAPTER 7: HUMAN NUTRITION
Nutrition
Introduction
Definition:
taking in all the substances
such as organic substances and ions, that are needed for
energy
and
raw materials
for
growth
and
tissue repair
in order to be
absorbed and assimilated
.
Other important keyword:
assimilation
cells take and use nutrients.
Plants:
autotrophic nutrition
Animals:
heterotrophic
nutrition
Categories
Organic substance
Carbohydrates - energy
Fats - energy reservoir
Proteins - building blocks
Vitamins - well-being
Inorganic substances
Inorganic ions (mineral ions) - well-being
Water - hydration for transport and cellular metabolic reaction
Malnutrition
Starvation
Deficiency diseases
Obesity
Constipation
Problems of World's Food Supplies
Climate
Poor soil
Desertification
Natural disasters
Lack of money
Wars
Urbanisation
Increasing human population
Food Additives
Preservatives
To keep food fresh longer and prevent food to decay
Example: sulfur dioxide
Flavourings and colourings
Add to the taste and visual appearance of food
Example: Riboflavin (Vitamin B2) - yellow in colour
Antioxidants
Stop components of the food to combine with oxygen (some might caused discolouration)
Examples: Ascorbic acid (Vitamin C)
Stabilizers
Prevent food from separating out into different components (such as ice cream, into watery and fatty components)
Example: Guar gum