MAKANAN & PEMAKANAN

MANUSIA
UK01502

Associate Professor Dr Hasmadi Mamat

HOW LONG WE CAN LIVE WITHOUT…

 Food
 Water
COURSE DESCRIPTION
 This course provides an understanding of basic nutrition
science to non-science majors and students with a limited
scientific background.
 Students will become familiar with:
-the principles of diet planning,
-government standards, and food labeling;
-the biological functions and food sources of each nutrient;
-energy balance, weight management, and physical activity;
-the role of nutrition in chronic disease development;
nutrition throughout the life cycle;
-food safety issues; and current nutrition-related
controversies.

 This course provides 2 credits

INSTRUCTOR INFORMATION
 AP Dr. Hasmadi Mamat
 Deputy Dean (Academic and Student Affairs)

 Faculty of Food Science & Nutrition

 Email: idamsah@ums.edu.my
OVERALL GOALS
At the end of the course, student is able to:
1.Understand and apply the scientific basis behind
the study of food and nutrition .
2.Recognise how nutrients in foods effect on
metabolic functions of the human body.
3.Explain the importance of all the nutrients to the
body, adequate intake of various nutrients to
maintain long-term health, and the nutritional
causes and socio-economic status associated with
malnutrition.
RATIONALE OF THE COURSE/MODULE
 Food and human nutrition is as introductory
course to provide the fundamentals of human
nutrition to enable students to understand and
think critically about the interrelationships
between food, nutrition, health and environment.
TEACHING STRATEGIES
• Lecture, written assignments and examinations.

Assessments:
• Group assignment – 40%

• Individual assingment – 30%

• Final – 30%
COURSE OUTLINE
Week
Topic
1
Introduction to Food and Human Nutrition
2
Nutrition Standards and Guidelines
3
Energy balance and body composition
4
Carbohydrate
5
Lipids
6
Protein
7
Vitamins
8
Minerals
9
Water & Electrolytes
10
Digestion, Absorption and Transfer of Food
11
Planning a healthy diet
12
Weight management: Overweight and underweight
13
Assessment of Nutritional Status
14
Food Safety & Food Deterioration
REFERENCES:
 Parker, R. 2003. Introduction to Food Science. Delmar.
United States

 Murano, P. S. 2003. Understanding Food Science &

Technology. Thomson. USA

 Whitney, E & Rolfes, S. R. 2005. Understanding

Nutrition. Thomson. USA.

 Any books relate to food chemistry, food

microbiology, sensory evaluation, food engineering etc
WHAT IS FOOD?
 Food is any substance consumed to
provide nutritional support for the body.
 It
is usually of plant or animal origin, and
contains essential nutrients, such as
carbohydrates, fats, proteins, vitamins, or
minerals.
 The substance is ingested by an organism
and assimilated by the organism's cells in
an effort to produce energy, maintain life,
or stimulate growth.
 Historically, people secured food through two
methods: hunting and gathering, and agriculture.

 Today, most of the food energy consumed by the

world population is supplied by the food industry.
WHAT IS NUTRIENT?
 Nutrients are used by the body to provide
energy and to support growth, maintenance
and repair of body tissues
NUTRITION DEFINED

Nutrition – the science of foods

and the nutrients they contain
and their action of these foods and the
nutrients in the body
NUTRITION DEFINED
Actions in the body include:
 Ingestion
 Digestion
 Absorption
 Transport
 Metabolism
 Excretion
DIET AND HEALTH
 Diet - the foods one consumes
 The quality of your daily diet affects the risk
of chronic diseases
 Meaning…..The food choices you make
daily have a cumulative impact on
your health
WHY IS NUTRITION IMPORTANT?
 It is required for life!
 Allows us to care for ourselves better.

 Provides a link to the causes of many health

problems.
WHY WE NEED FOOD?
 We need food to provide us with energy.
 Food is needed for growth - New cells need
materials to build from. Foods are needed to
make new organelles.
 Food is needed for maintenance - When cells die
or parts of cells wear out new ones are needed.
 Some food materials are needed to make certain
chemical reactions work.
THERE ARE 6 ESSENTIAL NUTRIENTS!

Protein Minerals

CarbohydratesVitamins

Fats Water
PROTEINS CARBS
FATS & MINERALS
VITAMINS WATER
 CARBOHYDRATES
 Carbos provide most of
the energy for animals.
Energy is measured in
calories.
 Helps with growth,
fattening.
 Carbos come from
sugars, starches, and
roots.
 FATS
 Are concentrated
energy, 2.25 times
more than carbos.
 Used as energy
reserves, protect vital
organs, insulate body.
PROTEINS
 Proteins are
essential for
growth and repair
in cells
 Proteins help
form muscles,
internal organs,
skin, hair.
WATER
 Controls body temp.
 Helps shape body

 Transports
nutrients
 Aids digestion

 Carries out waste

 Lubricates joints
MINERALS
 Are needed in all
parts of the body,
especially bones
and teeth.
 Affect all body
functions, including
heartbeat and blood
oxygen level!
 Are ESSENTIAL
for body functions.
 VITAMINS
 Vitamins are only
needed in small
amounts, but they
are essential.
 Protect against
disease, promote
growth, and
contribute to overall
balanced health.
FOOD DETERIORATION AND ITS CONTROL
 Spoilage is the process in which food
deteriorates to the point in which it is not edible
to humans or its quality of edibility becomes
reduced.
 Various external forces are responsible for the
spoilage of food.
 Food that is capable of spoiling is referred to as
perishable food.
FOOD SAFETY

 Food safety is a scientific discipline describing

handling, preparation, and storage of food in
ways that prevent foodborne illness.
 This includes a number of routines that should be
followed to avoid potentially severe health
hazards.
OVERVIEW ON HUMAN NUTRITION
ENERGY BALANCE AND BODY
COMPOSITION

 Energy in (food intake) + energy out

(exercise) = energy balance
 Body weight is stable when energy consumed is
equal to energy expended.
 When energy consumed is greater than
expended, weight increases.
 When energy consumed is less than expended,
weight decreases.
 Body composition – BMI (example)
DIGESTION, ABSORPTION AND TRANSFER
OF FOOD
PLANNING A HEALTHY DIET

 Diet planning guides (six basic diet planning)

 Food labels (ingredient list, serving sizes,
nutrition facts, nutrient claims)
WEIGHT MANAGEMENT: OVERWEIGHT AND
UNDERWEIGHT

 Causes of obesity
 Problem of obesity

 Treatment of obesity

 Weight-loss strategy

 Underweight problem
THANK YOU