A dietician is one who
studied dietetics, while a nutritionist studied nutrition. The two terms are
interchangeable; however they are not 100% identical.
studied dietetics, while a nutritionist studied nutrition. The two terms are
interchangeable; however they are not 100% identical.
ü Dietetics: The interpretation and
communication of the science of nutrition, so the people can make informed and
practical choice about food lifestyle, in both health and diseases part of
dietician’s course.
communication of the science of nutrition, so the people can make informed and
practical choice about food lifestyle, in both health and diseases part of
dietician’s course.
ü Nutrition: The study of nutrients in
food how the body uses nutrients and the relationship between diet, health and
disease. A nutrition is a sources of nourishment, an ingredient in a food. E.g.
protein, carbohydrate, fat, vitamin, mineral, fiber and water. Micronutrients
are nutrients we need in relatively small quantities.
food how the body uses nutrients and the relationship between diet, health and
disease. A nutrition is a sources of nourishment, an ingredient in a food. E.g.
protein, carbohydrate, fat, vitamin, mineral, fiber and water. Micronutrients
are nutrients we need in relatively small quantities.
ü Carbohydrates: Molecules consist of
carbon, hydrogen and oxygen atoms. Carbohydrates include Monosaccharide
(Glucose), disaccharides, and polysaccharides (starch).
carbon, hydrogen and oxygen atoms. Carbohydrates include Monosaccharide
(Glucose), disaccharides, and polysaccharides (starch).
ü Protein: Molecules contain
nitrogen, carbon, hydrogen and oxygen. Simple protein called monomers are used
to create complicated proteins called polymers, which build and repair tissue
when as a fuel, the protein needs breakdown, as it breaks down it gets rid of
nitrogen, which has to be eliminated by the kidney.
nitrogen, carbon, hydrogen and oxygen. Simple protein called monomers are used
to create complicated proteins called polymers, which build and repair tissue
when as a fuel, the protein needs breakdown, as it breaks down it gets rid of
nitrogen, which has to be eliminated by the kidney.
ü Fats: Molecules consists of
carbon, hydrogen and oxygen, fats are triglycerides three molecules of fatty
acid combined with a molecule of the alcohol glycerol.
carbon, hydrogen and oxygen, fats are triglycerides three molecules of fatty
acid combined with a molecule of the alcohol glycerol.
ü Fiber: Fiber refers to the
non-digestible carbohydrates in vegetables and to a lesser extent in fruits. It
consists mostly of carbohydrates. However, because of its limited absorption by
the body not much of the sugars and starches get into the blood stream. Fiber
is a crucial part of essential human nutrition.
non-digestible carbohydrates in vegetables and to a lesser extent in fruits. It
consists mostly of carbohydrates. However, because of its limited absorption by
the body not much of the sugars and starches get into the blood stream. Fiber
is a crucial part of essential human nutrition.
ü Water: Water is essential for
normal body function as a vehicle for carrying other nutrient and because 60%
of the human body is water, these nutrients classes can be categorized as a
terms means nutrient (needed in large amount). Water is one of the most
important nutrition’s in diet; it helps eliminate food waste products in the
body, regulates body temperature during activity and helps direst food.
normal body function as a vehicle for carrying other nutrient and because 60%
of the human body is water, these nutrients classes can be categorized as a
terms means nutrient (needed in large amount). Water is one of the most
important nutrition’s in diet; it helps eliminate food waste products in the
body, regulates body temperature during activity and helps direst food.
ü Minerals: Dietary mineral are the
chemical elements our bodies need, apart from carbon, hydrogen, oxygen and
nitrogen. The term “minerals” is misleading and would be more relevant if
called “ions” or “dietary ions”. Minerals are often artificially added to some
foods to make up for potential dietary shortages and subsequent health
problems.
chemical elements our bodies need, apart from carbon, hydrogen, oxygen and
nitrogen. The term “minerals” is misleading and would be more relevant if
called “ions” or “dietary ions”. Minerals are often artificially added to some
foods to make up for potential dietary shortages and subsequent health
problems.
ü Vitamins: these are organic compound
we require in tiny amounts. An organic compound is any molecule that contains
carbon (it is called a vitamin. When our bodies cannot synthesize (produce)
enough or any of it, so we have to obtain it from our food (Ghassemi, 2013).
we require in tiny amounts. An organic compound is any molecule that contains
carbon (it is called a vitamin. When our bodies cannot synthesize (produce)
enough or any of it, so we have to obtain it from our food (Ghassemi, 2013).
Table indicating the classes of food
|
S/N
|
Nutrients
|
Sources
|
Functions
|
Deficiencies
|
|
1.
|
Carbohydrate
|
Grains, bread, yam,
potatoes, plantain, rice, guinea corn, garri |
Provide energy
|
It can result to marasmus
(dry Kwashiorkor) |
|
2.
|
Protein
|
Fish eggs, beans, meat,
snail, crayfish stripes, milk, soya beans |
1. For growth
2. Repair of worm out
tissues
3. It helps to maintain the
acid balance of the body fluid by acting as buffers
4. It serve as antibodies,
protecting the body against diseases. |
It can lead to
kwashiorkor |
|
3.
|
Vitamins
|
Vegetables, carrot, orange,
mango, and tomatoes |
Essential for body growth
and resistance o infection |
It can cause various
diseases base on the type of vitamin you are lacking. |
|
4.
|
Vitamin A
|
Vegetables, liver egg
yolk, carrot, tomatoes, palm oil, red pepper |
Helps to keep the skin
clean and smooth, helps eyes for clear vision and keep the lining of the mouth, nose, throat and digestive tract healthy |
Poor sight or blindness
and conjunctivitis |
|
5.
|
Vitamin B, (thiamine)
|
Kidney, yeast, liver,
eggs, beet, cereals germs |
Ensure good appetite and
digestion |
Constipation, beri-beri
and mental depression |
|
6.
|
Vitamin B2
(Riboflavin) |
As B above
|
Central cracks and sores
at the corners of skin mouth. |
Cracking lips scaling,
burning and sensitive eyes |
|
7.
|
Vitamins C
|
Fresh fruits citrus
fruits e.g grape and oranges meat, potatoes, tomatoes |
Health of wonder growth
in children prevents swelling bleeding of guns |
Scurvy
|
|
8.
|
Vitamin D
|
Early morning sun, cod,
liver, oil, salt, water salmon and dairy products |
Helps the body to absorb
calcium, builds strong bones |
Soft bones decaying teeth
and rickets in children |
|
9.
|
Vitamin E
|
Wheat, germs cereals,
green vegetables, meat, milk and peas. |
Helps in reproduction and
vegetables, meat, milk and peas. |
Sterility lactation
|
|
10.
|
Mineral salt
|
Common salt (sodium)
|
Helps to build good structure
and helps to regulate many body systems |
Oedema
|
|
11.
|
Calcium
|
Milk, meat, fish and
cheese |
Helps to build strong
bones and healthy teeth |
Bow-legs k-legs and bad
teeth formation |
|
12.
|
Iron
|
Liver, other meat, dark
green vegetables |
Combines with proteins
make haemoglobin |
Anaemia
|
|
13.
|
Water
|
Drinks, fruits, beverages
and vegetables such as lettuce, cabbages, cheese |
Help in carrying the
nutrients to cells, regulating body temperature |
Dehydration
|
