WEEK 3
Relationship between food and nutrition to other subjects.
Food and nutrition is not an independent subject rather it is an area of study that cut across many other disciplines and also has a vital role to play in the continual existence of the human race.
Food and nutrition cannot be divorced from agriculture. Their relationship is so strong that both comes under one world organization: FAO
The food and agriculture organization which has its headquarters in Rome. The food consumed by man can be majorly derived from plants and animals, on the other hand, animals depend solely on their food. Therefore for food to be abundant for human consumption, both plants and animals must be catered for. This means agriculture which encompasses both crops and animals must be taken seriously and practiced widely.
The related subjects are:
1. Agricultural science.
2. Biology.
3. Chemistry
4. Physiology.
5. Food technology.
6. Home economics.
7. Food science.
8. Food engineering.
9. Micro biology.
10. Medicine.
11. Economics.
12. Physics.
13. Physical & health education.
WEEK 4
BASIC FOOD NUTRIENTS
Nutrients that are required in a fairly large quantity by the body are referred to as macro nutrients
while micro nutrients are required in a very little quantity. All these nutrients perform specific functions in the body and their lack or shortage in our diet results to deficiencies.
CARBOHYDRATES
Carbohydrates are made up of carbon, hydrogen and oxygen. They are mainly produced by plants through the process of photosynthesis. Animals obtain carbohydrate by consuming the carbohydrate synthesis by the plants. Carbohydrates can be classified into three namely:
1. Monosaccharaides.
2. Oligosaccharides
3. Polysaccharides.
Monosaccharaides
These are the smallest units of carbohydrates referred to as simple sugar e.g. glucose, fructose, GA lactose etc.
Oligosaccharides
These are the carbohydrates that are made up of between 2 and 10 monosaccharaides units joined together e.g. maltose, lactose, sucrose etc.
Polysaccharides
They are made up of more than ten units of monosaccharaides joined together e.g. starch, cellulose, pepsin etc.
Functions of carbohydrates.
1. It serves as sources of heat and energy to the body.
2. It spares protein hence prevents its wastage.
3. It adds bulk to faces.
4. It assists in the complete oxidation of fats in the body.
5. It gives flavor and variety to the diet.
Food sources of carbohydrates
Food sources of carbohydrates include yam, rice, bread, cassava, maize, cocoyam, millet, oat, barley, rhye, wheat, sugarcane, sorghum, guinea corn, plantain etc.