TLE REVIEWER FOOD- ANY SUBSTANCE USED BY A LIVING BODY TO PROMOTE GROWTH, MAINTAIN AND REPAIR BODY TISSUES,

REGULATE BODY PROCESSES AND SUPPLY ENERGY NUTRITION- STUDY OF FOOD IN RELATION TO HEALTH BALANCED DIET-INTAKE OF THE PROPER AMOUNT AND KINDS OF FOOD THAT WILL PROMOTE PHYSICAL AND MENTAL HEALTH MALNUTRITION-RELATIVE LACK OR ABSOLUTE DEFICIENCY OR EXCESS OF ONE OR MORE ESSENTIAL NUTRIENTS KINDS OF MALNUTRITION: a.) ACUTE-PRESENT STATE OF NUTRITION AS INDICATED BY YOUR WEIGHT IN PROPORTION TO YOUR HEIGHT b.) CHRONIC-STATE OF NUTRITION AS SHOWN BY YOUR HEIGHT IN RELATION TO YOUR WEIGHT SYMPTOMS: UNDERWEIGHT OR OVERWEIGHT FOR YOUR AGE, POOR APPETITE, WEAK & TIRED, CANT SLEEP WELL, PALE, SORES APPEAR AT THE CORNERS OF ONES MOUTH AND CANNOT SEE WELL IN DIM LIGHT FUNCTIONS OF FOOD: BUILDS AND REPAIRS BODY TISSUES, PROVIDES HEAT AND ENERGY TO THE BODY, BUILDS &MAINTAINS BONE STRUCTURE AND REGULATES BODY PROCESSSES HANDLING- ANYTHING THAT HAPPENS TO FOOD WHILE IT IS BEING GROWN, PROCESSED, STORED AND PREPARED FOR EARTING. FACTORS THAT INFLUENCES A PERSON TO EAT: A) PSYCHOLOGICAL-INFLUENCED BY BEHAVIORAL CONDITION( BOREDOM, DEPRESSION, COMPULSION) B) HABIT(TIMING OF MEALS AND AVAILABILITY OF FOOD) C) PHYSIOLOGICAL(SURVIVAL,HUNGER,WE CANT FUNCTION WELL W/O FOOD) D) SENSORY APPEAL(TASTE,APPEARANCE-COLORFUL;AESTHETIC QUALITY OF FOOD) E) SOCIAL INFLUENCES(HOSPITALITY,MANIPULATION,OBLIGATION) ESSENTIAL NUTRIENTS: CARBOHYDRATES, FATS, PROTEIN, VITAMINS AND MINERALS NUTRIENTS- PROCESS BY WHICH YOU TAKE IN AND ASSIMILATE THE RIGHT AMOUNT OF NUTRIENTS TO KEEP YOU HEALTHY AND STRONG 1. A WELL-DEVELOPED SKELETAL FRAME 2. NORMAL WEIGHT FOR ONES AGE & HEIGHT 3. GOOD APPETITE 4. A WELL-DEVELOPED BODY 5. A PLEASANT DISPOSITION 6. HEALTHY GUMS & A GOOD SET OF TEETH 7. CLEAR EYES 8. CLEAN&SMOOTH SKIN 9. A GENERAL APPEARANCE OF VITALITY &WELL-BEING 10. GOOD BODY POSTURE

11. ABSENCE OF ANY PAIN 12. RESISTANCE TO INFECTION MARASMUS-LACK OF CALORIES OR UNADEQUATE AMOUNT OF PROTEIN. CHILDREN WITH MARASMUS ARE REDUCED TO SKIN AND BONES. THEY LOOK LIKE OLD PEOPLE WITH WITHERED & WRINKLED FACES. KWASHIORKOR- LACK OF PROTEIN & MAY OCCUR EVEN IF THE CHILDREN ARE GETTING ENOUGH CALORIES FROM ENERGY FOODS. PROTEIN ENERGY MALNUTRITION (PEM) INFANTS & YOUNG CHILDREN UNDERNUTRITION- RESULTS FROM INADEQUATE INTAKE OF ESSENTIAL NUTRIENTS OVER AN EXTENT PERIOD OF TIME. OVERNUTRITION- ANY AMOUNT OF FOOD ADDED BEYOND WHAT IS REQUIRED BASED ON ONES AGE GROUP AND WHEN TAKEN REGULARLY OVER TIME. MACRONUTRIENTS- LARGE QUANTITY (CARBOHYDRATES, FATS, PROTEINS) MICRONUTRIENTS- SMALL QUANTITY (VIT. A, B2, C, LYCOPENE, CALCIUM, POTASSIUM, IRON, ZINC, CITRIC ACID) WATER- FIBER CARBOHYDRATES- CHEAPEST AND MAIN SOURCE OF ENERGY FOR MAN A) MONOSACCHARIDES- SIMPLEST FORM OF CARBOHYDRATES (GLUCOSE, LACTOSE, GALACTOSE) B) OLIGOSACCHARIDES- CONTAINS 2 SUGAR UNITS (SUCROSE, LACTOSE,MALTOSE) C) POLYSACHHARIDES-COMPLEX CARBOHYDRATES (STARCH, GLYCAGEN) RECCOMENDED DIETARY ALLOWANCE- MAXIMUM CHO INTAKE IS HARD TO IDENTIFY DEFICIENCY SYMPTOM: GENERAL WEAKNESS, UNDERWEIGHTOR LOSS OF WEIGHT, FAINTING AND COLLAPSING PROTEIN- CHAINS OF ABOUT 20 AMINO ACIDS, CONTAIN THE ELEMENT NITROGEN IN ADDITION TO CARBON AND OXYGEN, CLASSIFIED AS ESSENTIAL OR INDISPENSABLE & DISPENSABLE OR NON-ESSENTIAL FUNCTION: HOLDING FIRST PLACE-REPAIR AND MAINTENANCE OF TISSUES, ACCUMULATION OF NEW TISSUES DURING PREGNANCY AND THE GROWING YEARS, PRODUCTION OF MILK AND ALTERNATIVE SOURCE OF ENERGY WE CAN CHECK USING DIFFERENT METHODS: A) DIETARY COMPUTATION B) PROPORTIONAL EXPENDITURE C) MINIMUM CHECKLIST D) MASTER PLAN

ORBETA CITES:

IT IS AN EXCELLENT GUIDE FOR MENU PLANNING IT IS COST-EFFECTIVE TEACHES THE WIDE RANGE OF FOOD OPTIONS

TIPS:
LIMIT INTAKE OF FATS EAT MORE FOOD RICH IN CARBOHYDRATES PROTEIN INTAKE- JUST 12-15% AVOID TOO MUCH SUGAR TAKE ADEQUATE AMOUNTS OF VITAMINS AND MINERALS USE THE GUIDE TO GOOD NUTRITION DISTRIBUTE THE DAILY FOOD REQUIRED INTO 3 MEALS TAKE INTO ACCOUNT THAT FOODS MUST BE PROVIDED PROVIDE A VARIETY OF FOOD PREPARE FOODS IN A WAY THAT THE NUTRIENTS ARE CONSERVED PREPARE THE NUTRITIOUS SNACKS MAKE LEAFY, GREEN AND YELLOW VEGETABLES A PART OF YOUR DAILY MEALS

FOOD STORAGE TIPS

. ALWAYS FOLLOW THE FIFO (FIRST IN FIRST OUT) . ALWAYS STORE COKKED AND READY TO EAT FOOD AWAY FROM RAW FOOD TO PREVENT CONTAMINATION . KEEP STORAGE AREA CLEAN . KEEP FOOD ITEMS IN CLEAN WRAPPERS AND CONTAINERS