Factors which influence food choice:

 Personal likes and dislikes  Time available

 Religious and moral beliefs, tradition  Storage, facilities
 Availability and variety  Our senses’ perception
 Cost  Food science and technology
 Physical needs of body  Advertising

Diet is the food that a person naturally eats every day. Malnutrition is an incorrect or unbalanced
intake of nutrients. Under-nutrition is an insufficient total intake of nutrients. A balanced diet is a
diet which provides correct amount of nutrients for the need of an individual.

The collection of complex reactions to do with food in the body is called Metabolism.

Nutritional Disorders due to famine/starvation:

 Marasmus – affects babies under a year old. Body adapts to shortage of food
wastes muscles and depletes of fat stores. Energy only supplied to vital organs.
Child becomes weak and thin – results in death.
 Kwashiorkor – poor adaption to famine. Results in retarded growth, infections,
deterioration of hair, skin and nails, poor digestion of food. In adults: wasting
of body tissue, muscles and organs, restlessness and hysteria. Infections
worsen the effects of starvation.

Nutritional disorders due to unwise food choice:

Such diseases are heart disease, obesity, tooth decay and gum disease, intestinal
diseases, and anorexia nervosa.

Heart Disease

 Major cause of death in UK. Coronary heart disease is the most common type. Heart disease
leads to heart attacks.
 To work normally, heart needs oxygen from blood in the coronary arteries – to pump blood
through vessels to body.
 Coronary arteries become blocked with fatty deposits, and the blood carrying oxygen can’t
reach the heart easily.
 The heart has to work harder to get pump blood through arteries, and becomes partially
starved of oxygen. This means pains in chest and arms. Complete blockage means heart
attack.
 Causes of heart disease – smoking, stress, high blood pressure, choice of food, lack of
exercise, overweight, age, hereditary.
 1)Diets which contain a large proportion of 3)Cholesterol speeds up
Food and
saturated fatty acids lead to increases blocking of the arteries.
Heart
cholesterol.
Disease

2) Cholesterol is natural, but high levels are 4)Reducing number and amount of fatty foods
associated with an increases in number of in the diet, increasing exercise, losing weight
people with CHD. and giving up smoking reduces heart disease.

Name of Information
disorder

Obesity Very common in Britain. Obesity is extreme weight and puts strain on heart, more
prone to; diseases, infections, heart disease, high blood pressure, diabetes etc.
Extra fat can cause complicated operations, obesity can cause unhappiness.

Anorexia May be caused by; emotional shock or trauma, stress, unhappiness about weight
Nervosa and size, need to control diet, fear of growing up. Can be obsessive slimming. Death
can occur in severe cases, and recovery is long.

Tooth Dental Caries is when teeth decay. Decay starts when food, in particular sweet and
Decay sticky, is left on the teeth. Bacteria normally present in the mouth combine with
and Gum these deposits to form plaque. The bacteria changes sugars in the food into acids.
Disease Acids dissolve enamel coating, forming a hole. Gum disease is common. Caused by
irritating substances produced by bacteria present in plaque; in area where teeth
join the gums. Gums become sore and infected. Both conditions can be prevented
by regular and thorough cleaning of the teeth.

Dietary Goals publishes by NACNE in 1983:

 Eat less sugar – this will help overweight people and dental caries patients = benefit health.
 Eat Less fat – this will lower cholesterol and reduce risk of heart disease. Changing types of
fat and cooking methods helps with obtaining less fat.
 Eat more fibre – this will help to prevent development of intestinal disorders.
 Eat less salt – This will help reduce high blood pressure, decreasing chance of heart disease.
 Drink less alcohol – This will lower the risk of damage to liver and heart, and lessen social
problems associated with alcohol consumption.

 Nutritional Labelling
 Some supermarkets have labels to show content of different nutrients:
 It is compulsory for manufactures to list nutritional content of a product
as well as addictive etc.
 Nutrients

There are five main groups: Fat, Protein, Carbohydrate, Vitamins, Minerals. Water can be called a
nutrient – it is vital. Fibre is not strictly a nutrient, but is still important to body. Cytoplasm contains,
amongst other things, protein. Protein is vital for growth and repair.

There are different proteins and they contain complex molecules containing these elements:

Oxygen (O), Carbon (C), Hydrogen (H), Nitrogen (N) [Sulphur (S), Phosphorous (P)] [] = sometimes!

Proteins make up amino acids. Each amino acid has its own chemical name. At least 22 amino acids
are known. Different proteins are made up from combinations of amino acids. Of 22 Amino acids:

 10 are essential for growth and repair  And 8 in adults.

in children

They can’t be made by the body, but have to be obtained by the diet.

High Biological Value (complete Low Biological Value (incomplete proteins)

proteins)
o Proteins containing all of the
essential amino acids.
o Mainly from meat, fish, eggs,
milk and cheese.
o Lack one or more essential amino acids.
o Mainly found in cereals, pulses and nuts.
o Eating a combination of LBV’s together provides
all essential amino acids – this is a
complementary protein meal.

Protein

 Everyone needs protein in their diet. It is required for body maintenance, repair and growth
of hair, skin and nails.
 The people that need it most are: babies and children, adolescents, pregnant women and
lactating mothers. Protein Deficiency of protein is rare, but may contribute to symptoms of
famine in poor countries.
 When proteins are heated, their chemical structure is denatured. This is permanent and
cannot be reversed. As heating continues, proteins coagulate, and become less soluble.

Effect of heat on specific proteins

 Meat: Collagen and elastin molecules coagulate at 60 °, contracting. <100, coagulation is

slow, > 100, it is fast. In presence of moisture, collagen is converted into gelatine (soluble).
 Cheese: Protein coagulates rapidly to form a rubbery texture, and less digestible state.
 Egg white: Coagulation starts at 60°. White becomes solid and opaque.
 Egg yolk: Proteins denature at 70°. Become dry and hard.
 Wheat: Gluten coagulates at 80°, and continues until heating ends. This helps form structure
of cakes, bread and other baked wheat products.

Denaturation of protein is also caused by mechanical agitation (i.e. whipping) and acids/alcohols e.g.
marinading/clotting in the stomach – aided by acid.
 Fat

 Provides a convenient and  Provides a source of fat-soluble

concentrated source of energy.
 Surrounds and protects vital organs
like kidneys and glands.
 Forms an insulating layer beneath the
skin to preserve heat and protect
skeleton/organs.
vitamins A, D, E and K.
 Provides long-term energy storage.
 Provides texture and flavour in food.
 Fat digestion is slow i.e. it fills you up.

- Fats and oils have same basic structure, BUT fats are solids and oils are liquids (at room
temperature). - Fats are composed of carbon, oxygen and hydrogen. Formed into glycerol
and fatty acids. (1 unit of G to 3 units of fatty acids).

Saturated Fatty acids:

 All the carbon atoms are saturated with hydrogen atoms:

Found mainly in: milk, butter, animal fats, dairy foods

Unsaturated fatty acids:

 Some carbon atoms joined to others by double bond, so are

not completely saturated. Therefore, can accept more
hydrogen atoms:

Monounsaturated fatty acids: have one double bond in the molecule

Polyunsaturated fatty acids: have more than one double bond in the molecule. Unsaturated fatty
acids occur mainly in oil. Fats and oils are obtained both from plants and animals.

 Animal: Lard, suet, milk products and fat in milk, Fish: Fish-liver oils, oily fish
 Plant: maize, sesame, olive, sunflower, brazil, peanut
 Visible: fat on meat, butter, margarine, lard, suet, cooking fats and oils
 Invisible: lean meat, flesh of oily fish, nuts, seeds, fruits, chocolate, sauces, fried
foods, cakes, biscuits

Fat-soluble vitamins (A, D, E, K) must also be provided by food containing fat.

Effect of heat: solid fats melt to become liquid oils. Then, oil becomes thinner and bubbles. At very
high temperatures, fat decomposes into glycerol and fatty acids and easily catches fire.

 Fat-soluble vitamins are not affected  When foods absorb fat, it increases
by heat. their energy value.
 Wet Dry
Carbohydrates Starch Grains soften, absorb water, Changes to
swell, rupture. Dissolves and dextrin
An important source of energy. Contain 3 elements:
forms paste.
hydrogen, carbon and oxygen. Made mainly by plants
during photosynthesis. Stored for future use. Sugar Dissolves, then becomes a Melts, then
syrup, caramelizes and burns caramelizes
The effect of heat on carbohydrates and then
burns

Monosaccharides Disaccharides
They are simple sugars, soluble in water. Double sugars, soluble in water.

O Fructose – mostly in fruits, plant juices and honey. O Sucrose –one unit of glucose and one
unit of fructose. Commonly used in
O Glucose – form of carbohydrate that used for energy. All cookery. O
carbohydrates turns into glucose in digestion. Circulated to
Lactose –one unit of glucose and one
body cells. In ripe fruits, and some vegetables. Tablets = quick galactose. Found in milk of mammals.
energy. O Maltose – two units of glucose. ‘Malt

OGalactose – found in milk of mammals where forms part of sugar’.

milk sugar, lactose.

Cellulose – formed by plants Dextrin –formed when starch

from glucose units. Strong
structural material. Support in
stems, leaves, seeds and bark.
Cannot be digested by man.
foods are baked or toasted.
Forms part of crust. More
soluble than starch.
Glycogen – formed after digestion in
animals. Glucose converted into
glycogen for temporary storage in
liver/muscles. When energy is
needed, converted back to glucose.

Polysaccharides
Starch – formed from many glucose units Formed from a varying
joined together. Formed during number of mono units.
photosynthesis. Broken down into simple Usually insoluble in water
glucose units, absorbed by blood. and tasteless.
Pectin – formed by some plants e.g.
plums, apples in their fruits and
roots. Forms gel in water, and sets
jam. Used commercially.

Glucose is carried in blood to all the Insulin enables glucose to enter the
cells cells Insulin is made
in the pancreas.
Diabetics
Body uses up fat stores. Diabetic loses Therefore cells do not get the cannot make
weight, and feels weak. glucose. their own
insulin.
 MINERAL ELEMENTS
Insulin injections and a special diet help to control blood sugar levels.
The body requires at least twenty elements called mineral elements. Needed for:

 Body building  Control of body processes e.g.

transmission of nerve impulses.
 Essential parts of body fluids.

Calcium (Ca), iron (Fe), Phosphorous (P), Potassium (K) , Sulphur (S), Chlorine (Cl). Sodium (Na),
magnesium (Mg)

Calcium

 Combines to make calcium phosphate – gives hardness and strength to bones and teeth.
 Part of mechanism of blood clotting after injury
 Function of muscles and nerves.
 Maintenance of bones and teeth.
 Found in: milk, cheese, bread, water.
 When calcium combines with phytic acid, it becomes unavailable to the body.
 Absorption of calcium is controlled by vitamin D
 Deficiency: Children - bones and teeth are improperly formed. Leg bones bend under weight
(rickets).Adults - Strength is not maintained can have adult rickets.
 Muscles and nerves do not function properly, called tetanty.
 Too much calcium can be dangerous.

Phosphorous

Functions: has the same functions as calcium, as it works together with it. Present as phosphate in
animal and plant cells. Present in all natural foods. No deficiency of phosphorous known to man.

Iron

 Functions: component of haemoglobin. Sources, good –liver, kidney, beef, chocolate

reasonable – white bread, dried fruit. Red blood cells die every six weeks. Deficiency:
haemoglobin not made properly, so insufficient oxygen. The means tiredness, extreme cases
are anaemia. General health is affected – cells do not work properly.

Sodium, chloride and potassium

 Maintain correct concentration of body fluids. Chloride is also required for production of
hydrochloric acid in stomach.
 Sources: cheese, bacon, fish
 Sometimes needed to put someone on a salt restricted diet e.g. heart disease/high blood
pressure.
 Deficiency: salt tablets issued.
Fluoride

 Strengthens teeth against decay. Found in salt water, tea and fish
 Iodine
 Required to make hormone thyroxide produced by thyroid gland. Thyroxine helps to control
rate of metabolism.
 Sources: sea foods, milk, green vegetables, fresh water.
 Deficiency: leads to reduction of thyroxide. Metabolism slows down, and gland swells.

Water

 Water is vital to life 70% of human body is water.

 Required for all body fluids e.g. mucus, saliva, blood, sweat and urine.
 Required as part of metabolic reactions
 Keeps lining of mucous membranes, digestive tract and bronchial tubes moist.
 Some nutrients dissolve in water for proper absorption
 Lubricates joints and membranes.
 Many foods contain water, especially fruit and vegetables.
 Water should be drunk every day, especially in hot weather. 2 – 3 litres a day.
 Extra when ill, vomiting, or lactating.

Fibre

 Waste is either excreted as urine or faeces. Waste products are potentially harmful
(toxic).Faeces are formed in the large intestines. The main sources of dietary fibre are;
wholegrain cereals, rice, oats, wholemeal bread, bran.
 Fibre is not digested, but absorbs a lot of water and binds other food residues to itself.
 Lack of fibre causes constipation and diverticular disease
 Constipation – faeces are hard and move slowly. A lot of effort is required.
 Diverticular disease – extra strain on muscular walls means that small blown out pouches
develop on the intestine walls. The amount of effort increase the amount of pressure in the
intestine.

Varicose veins and hernias – they may be caused by increase effort required to move faeces by
constipation sufferers.

A lot of foods today are processed and refined which means that a lot of the dietary fibre is actually
taken out of them. Such foods are white bread, white sugar, and white rice. Exercise also helps to
keep the digestive tracts active.
ENERGY

 Every function/process needs energy.

 Mechanical – movement of muscles
 Chemical – for all chemical and metabolic reactions
 Heat – to maintain the body temperature
 Electrical – for the transmission of nervous impulses.

One form of energy can be transformed into another. All energy must be supplied by food and is
used after digestion and absorption.

Main energy supplying foods are: lard, fat, suet, oils, sugar, cereals, starchy vegetables

Energy is measured in kilojoules.

A kilocalorie is defined as the amount of heat energy that is required to raise the temperature of 1
kilogram of pure water by 1 ºC. (sometimes written as Calorie.)

Carbohydrate, protein and fat can supply energy and are said to have a calorific value or energy
value. Energy value can be assessed by burning a particular food in a calorimeter.

Energy from food is released in all body cells as oxidation.

Oxidation is the reaction of a substance with oxygen to produce energy. Oxygen is breathed in, and
then diffused into blood – where it is attached to haemoglobin. Glucose is released into blood
stream after digestion, and carried to cells to react with oxygen, to produce energy:

Glucose + oxygen → Energy + CO₂ + water

Oxidation results in some energy loss as heat. Most of the energy is used as muscle movement.
Energy is stored short term as glycogen, (i.e. released in a race) and long term as fat (i.e. released in
a famine).

Amount of energy you need depends on many things:

 Age  physical activity

 Sex  state of body
 Occupation

o Age – young children require more energy for growing and activeness. As you get older, you
become less active and don’t grow any more.
o Sex – men tend to be larger overall in body size than women and therefore use more energy.
o Occupation and physical activity
o Sedentary – office workers, teachers, doctors, lawyers
o Moderately active – plumbers, postmen, railway workers
 o Very active – coal miners, army recruits, builders’ labourers.

State of body

 Pregnancy – extra requirements are increased for growth of baby and mother’s body.
 Lactation – extra energy required for production of milk.
 Illness – metabolism may be raised due to illness or decreased due to reduction in physical
activity.

At least half of the energy released is used for basal metabolism i.e. basic movements to keep you
alive (heart beat etc.)

If energy intake exceeds the amount of energy expended by an individual, the excess is stored as fat.

Weight reduction – it is necessary to reduce the energy intake from food. An increase in physical
activity is beneficial. An intake of 1000/1500 kcal is normally recommended. Weight reduction is a
gradual and fairly long term process.

Frying increases the energy value. Grilling is preferable to frying, as some fat content will melt away
and reduce the energy value.

Digestion and absorption

Breaking down of food is digestion. Must be digested so that the molecules of which it is composed
can be absorbed by bloodstream. Physical and chemical

Physical food must be small enough to swallow, and is first broken up. Stomach also breaks down
size of food.

Chemical variety of chemicals or digestive juices are produced. Contain numerous substances known
as enzymes. Speed up chemical reactions and are found in living matter. Each reaction has a specific
enzyme. Mucus helps food move. Muscular walls of various parts of system have regular
contractions. Known as peristalsis. Teeth tear rip and grind. Tongue pushes food round and down
the throat. Salivary glands produce saliva.

Amylase converts starch to simple sugars (maltose).

- Oesophagus - transported to the stomach by peristalsis.

Strong muscular waves move food around and break it down. Broken down food is chime.

Pepsin breakdown protein into amino acids.

Rennin clots milk – larger surface area.