Lesson 62-Essential Nutrients Needed by the Body

1.Protein-from Greek word "Proteos" which means primary.It is made up of "amino acids".
2 Types of Protein:
a)Complete protein-presence of all amino acids for growth & long life.
Sources:Animal sources like milk,glandular organs,meat,fish.
b)Incomplete protein-it lacks 1 or more amino acids.Prolongs life span but does not support growth.
Sources:Vegetables like monggo,peanuts,lima beans(inc.)
Soya & other protein foods like shrimps,dilis,tulya,shellfish(partially complete)
Deficiency:Kwashiorkor-severe protein malnutrition in babies under 2 yrs.old.
2.Carbohydrates-original source of energy is the Sun.
-most economical source of heat & energy.
*Calories-amount of heat & energy required to raise the temperature of 1 kg.of water to 1 C.
*Bomb Calorimeter-an instrument to determine the amount of energy used in foods.
Sources:Rice,corn,bread,cassava,jams,puto,candies,sugar,biscuits,sweet camote.
3.Fats & Oil-the most concentrated source of heat & energy.
-Fats contains carbon,hydrogen,oxygen,glycerol, & fatty acids.It helps in preserving the flavor of foods.
Sources:Butterlard,coconut,peanut,margarine,chocolates,fats from fish & meat.
Deficiency:Marasmus-severe-protein malnutrition in children below 2 yrs.old due to lack of breast-feeding for a long time.
4.Vitamins
a)Fat soluble vit.-easily absorbed by the body along with fats.
1.1 Vit.A(Retinol)-"pro-vit."for normal vision,healthy skin & glossy hair.
Sources:yellow fruits & leafy vegetables,cheese,milk,butter.
Deficiency:Nightblindness & Xerophthalmia- severe eye-infection
1.2 Vit.D(Cholacalciferol)-the "sunshine vit."for normal growth & for bones & teeth development.
Sources:Eggyolk,fish liver oil,milk,heart,kidney.
Deficiency:Scurvy-malformation of bones & teeth.
1.3 Vit. E(Tocopherol)-"anti-sterility vit."(normal function of reproductive system).Also prevents signs of aging among adults.
Sources:Wheat germ oil,leafy vegetables,fish,butter,whole grain cereals.
1.4 Vit. K-"Anti-hemorrhagic vit." for normal blood clotting.
Sources:Glandular organs,meat,leafy vegetables,eggyolk,ricebrand,cabbage.
Deficiency:Hemorrhagic disease-prolong blood clotting
b)Fat Soluble Vit-.nutrient contents are easily destroyed when water is present.
1.1 Vit.B1(Thiamine)-"pep-vit."for appetite & healthy nerves.
Sources:Whole grain cereals,enriched rice,nuts,liver,meat,dried beans
Deficiency:Beri-beridifficulty in walking(numbness & leg cramps)
1.2 Vit.B2(Riboflavin)for general health.
Sources:Milk,lean meat,liver,yeast
Deficiency:Ariboflavinosis-mouth inflammation,lip-cracks & rough skin
1.3 Niacin(Nicotinic Acid)-prevents Pellagra.
Sources:Milk,lean meat,liver,yeast,heart
Deficiency:Pellagra-skin erruption at the back head of adults & feet of children.
1.4 Vit.C(Ascorbic Acid)-"Escape Vit."for body resistance,strong bones & teeth,normal blood.
Sources:Guava,tomatoes,strawberry,apple,calamansi,bell pepper,string beans
Deficiency:Scurvy

4 More Important Minerals:
1.Calcium-for healthy bones, teeth & other tissues.
Sources:Milk products,dried fish,alamang,bagoong,soy beans,& leafy vegetables.
2.Iron-for normal blood supply(formation of red blood cells/hemoglabin, & prevents anemia.
Sources:Eggyolk,liver,glandular organs,ampalaya,dried beans, & legumes.
Deficiency:Anemia-general weakness of the body.
3.Iodine-for normal function of thyroid glands.
Sources:Seafoods,whole grain cereals,Iodized salt.
Deficiency:Goiter-enlargement of the thyroid glands
4.Phosporus-body regulator & for healthy bones & teeth.
Sources:Whole grain cereals,milk,egg,fish

Lesson 61-Important Function of Foods

Food-anything which gives nourishment to the body.
Nourishment-the process by which the food is digested & it's nutrients absorbed by the body.
Deficiency Disease-resulting from lack of 1 or more nutrients in the body.
Function of Foods:
1.Builds & repairs worn-out body tissue.
2.Source of heat & energy.
3.Regulates body processes.
3 Basic Food Groups:
A)Body-Building Foods-this group supplies the main sources of protein needed to build healthy muscles,bones & tissues.
B)Energy-giving Foods-contains significant amount of fats & carbohydrates that supplies energy.
C)Body-regulating Foods-Protective group of foods & helps the body to function well.This are vitamins & minerals for body resistance.
Water-essential body-regulator.58% of our body contains water,6-8 glasses of water should be taken everyday.
Food Nutrients:
1.Protein
2.Carbohydrates
3.Fats & Oil
4.Minerals
5.Vitamins

Lesson 60-Importance of Nutrition

Nutrition-study of food in relation to health.
Good Nutrition-condition when the person eats the right kind & right amount of food.
Good Health-product of good nutrition.
Malnutrition-lack/excess intake of nutrients.
Importance of Nutrients:
1.Helps in body & brain development.
2.Affects the person's performance,appearance,grpwth & development & relationship to the family & community.
3.Resistance to diseases.
4.Better work performance.
5.Longer & productive life.
Characteristics of A:
Healthy Person
1.Clear & healthy skin
2.Clear eyes
3.Glossy hair
4.Firm & strong muscles
5.Sound teeth
6.Good posture
7.Good appetite
8.Active interest in work
9.Mentally alert
10.Young looking
Malnourished Person
1.Poor eyesight
2.Underweight/overweight
3.Dry falling hair
4.Weak & deformed bones
5.Looks older than his age
6.Poor eyesight
7.Incomplete teeth
8.Pale dry skin
9.Lack of vigor
10.Irritable

Lesson 59-Maintaining the Cleanliness & Orderliness at Home

Reminders in Doing Housework:
1.Plan the work in proper order.
2.Finish doing all chores of the same type.
3.Use the right tool.
4.Apply Work Simplification Techniques.
5.Keep cleaning materials in an easy to reach place.
6.Group the task & divide them among the family members.
Group of Tasks:
1.Daily task-sweeping & mopping floors,washing dishes,watering plants,grbage disposals.
2.Weekly task-ironing clothes,marketing,defrosting refrigerator.
3.Occasional task-general cleaning,repainting.
Ways of Simplifying work:
1.Combination of 2 task.
2.Elimination/short cuts.
3.Use of Labor saving devices.

Lesson 58-Choosing an Ideal Home

Factors in Choosing the House:
1.Income of the family.
2.Structure or composition of the family.
3.Physical design of the house.
4.Location of the house.
5.Cost.

Qualities of the different Centers of Activities:
1.Living room-a place to entertain visitor
2.Dining room-near the kitchen.
3.Bedroom-a place for sleeping,resting & relaxation.
4.Bathroom
5.Kitchen-should be the cleanest part of the house.

Lesson 57-principles of Design Applied in Furniture Arrangements

1.Furnishings-an article or object added to furnitures.
Ex.Lampshades,vases,wall decors
2.Diorama-representation,display,exhibits or miniature of objects.
3.Floor Plan-a drawing or diagram,top or horizontal view of an object.
4.Accessories-things of secondary importance aiding or contributing to effectiveness of something.
Do's
1.Large pieces of furnitures parallel to the wall.
2.Heavy furnitures on both sides of the room.
3.Size should be proportion to the room.
4.Group furnitures according to their use in a particular room.
5.Small furnitures grouped with wall decors to make it appear bigger.
6.Furnishings & accessories harmonize in color & shapes.
Dont's
1.Aviod crowding of furnitures in an activity area.
2.No furnitures should block the walking & working areas.
3. No unecessary furnitures in the room.
4.No heavy & large furnitures in a small room.
5.No blocking of spaces,door openings & drawers.

Lesson 56-Principles of Design

Design-any arrangements of the different elements of design to create order & beauty.
Principles of Design:
1.Balance-equilibrium/equal
-stability & steadiness in the room.
2 kinds:
a)Formal balance-the same object & decorations on both sides of the room.
b)Informal balance-different objects & decorations on both sides of the room.
2.Rhythm-it suggests movements.
Achieved by:
a)Repetiti0n-repeated lines,colors,shapes on the designs of the different objects.
b)Progression-transition like increasing & decreasing on sizes,shapes,color, & textures of objects
in the room.
c)Circular or continous line movement.
3.Harmony-unity & continuity through the selection & arrangements of objects or ideas,colors or shapes.
4.Proportion-relationship of 1 part of the room to another part or to the whole area.
5.Emphasis-also called "The Center of Interest" in a design.