1. Meaning & Importance of Food & Nutrition

Food provides energy and nutrients needed for growth, repair, and maintenance of body functions. Nutrition is the process by which the body takes in and utilizes food.

Importance:

  • Provides energy for physical activities.
  • Supports growth and repair of tissues.
  • Maintains health and immunity.
  • Prevents deficiency diseases.

2. Classification of Food

  • Carbohydrates: Rice, maize, yam, cassava – provide energy.
  • Proteins: Meat, fish, beans, eggs – for growth & repair.
  • Fats: Oil, butter, nuts – energy, insulation.
  • Vitamins: Fruits & vegetables – regulate body processes.
  • Minerals: Salt, milk, leafy vegetables – bone & teeth formation.
  • Water: Essential for all body processes.

3. Nutrients & Functions

  • Carbohydrates: Energy.
  • Proteins: Growth, repair, enzyme & hormone formation.
  • Fats: Energy storage, insulation, cell membrane structure.
  • Vitamins: Metabolism regulation, immunity support.
  • Minerals: Bone/teeth formation, blood formation, nerve/muscle function.
  • Water: Transport nutrients, temperature regulation, excretion.

4. Deficiency Diseases

  • Protein: Kwashiorkor, Marasmus
  • Vitamin A: Night blindness
  • Vitamin D: Rickets
  • Vitamin C: Scurvy
  • Iron: Anemia
  • Iodine: Goiter

5. Balanced Diet

A balanced diet contains all nutrients in right proportions to maintain health and prevent deficiency diseases. Example:

  • Staple food + Protein + Fruits & vegetables + Fats + Water

6. Digestive System

The digestive system includes the mouth, esophagus, stomach, small and large intestines. Food is broken down mechanically and chemically for absorption of nutrients.

7. Food Hygiene & Safety

  • Wash hands before handling food.
  • Proper washing and cooking of food.
  • Safe storage to prevent contamination.
  • Avoid pathogenic contamination.

8. Food Preparation Methods

  • Boiling, steaming, roasting, frying, baking.
  • Use of clean utensils and safe water.
  • Maintain nutrient content where possible.

9. Sources of Nutrients

  • Carbohydrates: Rice, yam, maize, cassava.
  • Proteins: Meat, fish, eggs, beans.
  • Fats: Oils, butter, nuts.
  • Vitamins: Fruits & vegetables.
  • Minerals: Milk, leafy vegetables, meat.
  • Water: Drinking water, fruits, vegetables.

10. Food Preservation

  • Cooling and refrigeration.
  • Drying and dehydration.
  • Salting and smoking.
  • Canning and bottling.
  • Use of preservatives.