BENCHMARK COLLEGE OF HIGHIER STUDIES
STUDENT NAME : CHOOLWE MUNKOMBWE
LECTURER : MS ZULU
COURSE : FOOD PRODUCTION
STUDENT NUMBER : 24528
DUE DATE : 3RD DECEMBER, 2024
1. Define food, nutrition, diet and malnutrition
2. Explain the dietary guidelines
3. Why do human beings need food? Discuss
4. Discuss the tradition that favour the nutritional condition
5. Explain traditions that could harm nutritional status
6. Discuss digestion and absorption of carbohydrates
7. Discuss the digestion and metabolism of proteins
1.(a) Food is anything liquid or solid that when consumed/taken provides the body with nutrients
that help the body do its daily functions.
(b) Nutrition is the study of food, the benefits and the problems it does to the body as well as the
way food is consumed, digested also the excretion state where excess metabolic wastes that can
cause harm to the body are removed.
(c) Diet refers to the food and liquids such as drinks that a person normally consumes in their
daily lives, it also includes a person’s eating plans such as being on slimming diets that helps a
person to lose weight.
(d) Malnutrition is an incorrect or unbalanced intake of food and nutrients it also refers to when
the body does not receive nutrients.
2. Dietary guidelines help us on appropriate way of consumption of food and beverages, such as
eating different kinds of food and vegetables, drinking plenty of water throughout the day
(hydrating), limiting us from eating too much processed and packaged foods that are high in
added sugars and salts, and saturated fats as well as sodium, and also eating in normal food
portion sizes but not overeating as it might cause some problems to the body.
3. Human beings need food because it is important for human survival, providing energy to the
body, building and repairing of body tissues, as well as for bodily functions and supporting
mental health.
4. Some nutritional conditions that favor the nutritional conditions are the consumptions of foods
in seasons (seasonal eating) as well as traditional ways of preparing food in using different
techniques like boiling.
5. There are a variety of traditions that could harm the nutritional status but we’ll look at few of
them:
Restrictive diets, some certain cultural or religious dietary restrictions can lead to nutrient
deficiency if it is not properly planned.
Excessive sugar consumption, consuming high sugar desserts or drinks can contribute to
excessive sugar intake.
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Neglecting meal preparation, relying heavily on convenience or fast foods can lead to a diet
lacking essential nutrients.
6. The digestion and absorption of carbohydrates begins in the mouth where saliva contains the
enzyme amylase, this amylase breaks down starches into shorter chains of glucose molecules and
continues in the small intestine, where sugars are then absorbed into the bloodstream and
transported to the liver for regulation and distribution to the body’s cells.
7. Protein digestion begins in the stomach and continues in the small intestine, where enzymes
break down proteins into amino acids, these amino are then absorbed into the bloodstream
through various pathways including deamination, transamination, protein synthesis, and glucose
production.
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References:
‘’Guyton and Hall Textbook of Medical Physiology’’ by John E. Hall (2016)
‘’Berne and Levy Physiology’’ by Bruce M. Koeppen and Bruce A. Stanton (2017)
