Course:
Food and Nutrition - 0611
This topic introduces the foundation of Food and Nutrition. It explains the relationship between food, nutrients and health, defines key nutritional terms, identifies the main nutrient groups and introduces the food pyramid/food plate as a guide to healthy eating.
Learners will also classify indigenous foods according to food groups and evaluate their nutritive value within a balanced diet.
Meaning of Nutrition in Relation to Food and Nutrients
Nutrition is the scientific study of food and how the body uses nutrients for growth, repair, energy and regulation of body processes.
Food is any substance eaten or drunk that provides nutrients.
Nutrients are the chemical substances found in food that perform specific functions in the body.
The relationship can be summarised as follows:
Food → contains nutrients → nutrients support health and life.
Without adequate nutrients, the body cannot function properly.
Any substance eaten or drunk that supplies nutrients required for energy, growth, repair and regulation.
The study of how food affects the body and how nutrients are used for health.
A chemical component of food that performs specific functions in the body.
The food and drink consumed daily by an individual.
A diet that contains all nutrients in the correct proportions required for good health.
A condition resulting from insufficient intake of nutrients.
Effects may include stunted growth, weakness, poor immunity and deficiency diseases.
A condition resulting from excessive intake of nutrients, especially fats and sugars.
Effects may include obesity, high blood pressure, diabetes and heart disease.
Poor health caused by an imbalance of nutrients in the diet.
It includes both undernutrition and over-nutrition.
There are seven main nutrient groups:
Primary source of energy.
Sources: maize meal, rice, sorghum, bread, potatoes.
Responsible for growth and repair of body tissues.
Sources: meat, fish, eggs, milk, beans, groundnuts.
Provide concentrated energy and insulation; protect organs.
Sources: cooking oil, butter, nuts, fatty meats.
Regulate body processes and prevent deficiency diseases.
Vitamin A – vision
Vitamin C – wound healing
Vitamin D – bone development
Support structural and regulatory functions.
Calcium – bones and teeth
Iron – blood formation
Iodine – thyroid function
Essential for transport of nutrients, temperature regulation and removal of waste.
Non-starch polysaccharide (Fibre)
Aids digestion and prevents constipation.
Sources: whole grains, fruits, vegetables, legumes.
A food pyramid or food plate is a visual guide that shows different food groups and the proportions in which they should be eaten for a balanced diet.
It helps individuals:
• Choose a variety of foods
• Eat correct proportions
• Maintain a balanced diet
Food Groups in the Food Pyramid/Food Plate
The main food groups include:
Cereals and starchy foods (carbohydrates)
Fruits and vegetables
Meat, fish and alternatives (proteins)
Milk and dairy products
Fats and oils (used in small amounts)
The base of the pyramid usually consists of starchy foods, indicating they should form the largest portion of the diet. Fats and oils appear at the top, meaning they should be consumed in small amounts.
Cereals and Starches
Bogobe
Sorghum (mabele)
Maize meal
Fruits and Vegetables
Morogo
Pumpkin leaves
Wild berries
Protein Foods
Seswaa
Beans
Dikgobe (mixture of beans and maize)
Milk and Dairy
Madila
Fresh milk
Fats and Oils
Groundnut paste
Cooking oil
Indigenous foods are nutritionally valuable and support food security.
Rich in carbohydrates for energy and contain some fibre.
Morogo and pumpkin leaves
Rich in vitamins (especially vitamin A), iron and fibre.
Provide plant protein, fibre and minerals.
Provides high-quality animal protein and iron.
Provides calcium for strong bones and teeth and beneficial bacteria for digestion.
Provide protein, healthy fats and energy.
Indigenous foods often:
• Are affordable
• Are locally available
• Contain important micronutrients
• Support cultural identity
Including a variety of indigenous foods from all food groups ensures a balanced and nutritious diet.
Relationship Between Food Groups and Balanced Diet
To maintain good health, a person must:
• Eat from all food groups
• Consume correct proportions
• Include both indigenous and modern foods
• Avoid excessive fats and sugars
Failure to maintain balance may result in malnutrition, deficiency diseases or diet-related disorders.
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