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6.7 EVALUATING EATING
HABITS
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EVALUATING EATING HABITS
Good eating habits mean taking food in the correct quantity at thecorrect time.
Good eating habits includes:- taking meals at appropriate time- refraining from overeating or eating too little during a meal- eating a balanced diet
- eating sufficient amounts of fibre from fruits and vegetables- drinking at least 2 to 3 litres of water daily. This will help to flush
out toxins fromthe body.
- avoiding excessive fatty food and food rich in sugar or high in
sodium Poor eating habits are ussualy associated with various health
problem which affect many people.
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HEALTH PROBLEM RELATED TO EATING HABITS
GASTRITIS
A condition in which the epithelial lining of the stomach becomeinflamed or damaged.
It happen because the absence food in the stomach will result in
the acidic gastric juice acting on the epithelial lining of the stomach
wall. When the breach in the stomach lining develops into a hole, a
gastric ulcer results.
Inflammation and damage to the stomach lining can also caused by:
- excessive alcohol consumption and stress
- Taking aspirins and other pain relievers regularly.
- Increases by the presences ofHelicobacter pylori
Treatment- taking medication such as antacids
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Anorexia nervosa
A psychological disorder characterized by intentionally depriving oneself
of food to achieve a severe loss in body weight.
They lose their appetite to eat or do not want to eat at all because offear gaining weight.
They lose both fat and muscle and this eventually leads to disruption ofthe function
of the heart, endocrine system and reproductive system.
This condition is potentially fatal and is recognized as a psychological
disorder.
Treatment
- through nutrition and gradual restoration of body mass can correct
some of the physical symptoms.
- counseling
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BULIMIA
Is characterized by sequences of excessive food intake and
purging to counteract the effect of the binge.
The victim feel out of control and are unable to stop eating
during a binge. This will followed by purging through self-
induced vomiting and misuse of laxatives or diuretics.
Repeated purging results in serious injury to the digestive tractand can cause an imbalance of mineral salts in the blood.
Symptoms malnutrition, hormonal imbalance, increased risk
of disease such as influenza, kidney and cardiovascular problem
and liver disease. Treatment observing the patient to ensure that the person
eats correctly, obtains counseling and medications.
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OBESITY.Is defined as the condition where a person`s body weight exceed 20%
the normal weight (according to height)..An obese person is predisposed to a number of diseases:
- Cardiovascular diseases
- hypertension
- diabetes mellitus
Factors which lead to obesity include:
- eating excessively
- eating too much carbohydrates and fats
- lack of exercise
Treatment
practicing a balanced diet and eating not more than what isrequired by the body.
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NUTRIENT CONTENT IN FOOD Good eating habits also involved choosing wisely the type of food
we eat. The nutrient content of commercially packaged food is provided on
the nutritional labels.
The labels on food packets and containers provides complete
information about the total calories per serving and the contents of
various nutrients.
When choosing food, we must consider the
- nutritional contents of the food
- freshness of the food (check the expired date)
- presence of food additives such as flavorings, colourings, andpreservatives.
The nutritional information obtained from these sources will help
reduced health problems related to poor eating habits. Consumers
should practise a critical attitude when choosing commercial food.
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THE IMPORTANCE OF HEALTHY DIGESTIVE SYSTEM
Effects of defective of digestive system
- if the alimentary canal is not healthy, the rest of the body willbe affected.It is here that complex food substances are converted into
simple, soluble molecules.- for example, a defective pancreas or stomach may disrupt
food digestion because the secretion of gastric and pancreaticjuices may halted.
- if the intestinal lining becomes inflamed or damaged, foodabsorption will disrupted.
- as a result, body cells will be deprived of nutrients. This canweaken the immune system and make us more prone toinfections and diseases.
- it is important to take care of our digestive system bypractising good eating habits.
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Taking care of digestive system
- take proper meal at regular times of the
day.
- we should avoid taking junk food whichincludes food that are high in salt, sugar, fast
vitamins or minerals and contain lot of
calories from sugar or fats
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THE IMPORTANCE OF MACNUTRIENTS AND MICRONUTRIENTS IN PLANTS.
Mineral elements are essential chemical element required by
plants to achieve optimumgrowth and development.
MINERAL ELEMENTS
MACRONUTRIENTS
- Element required by
plant in relatively large
amounts.
- Most abundant elements- form the major
ingredients of organic
compounds.
MICRONUTRIENTS
- Elements that are
required by plants in small
quantities.- In the water culture
method,the quantities
that are needed are as
little as one part per
million.
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Macronutrients Functions Effect of deficiency
Nitrogen Synthesis of protein for
photosynthesis
Important for rapid stem and leaf
growth
Stunted growth
Chlorosis
Phosphorus Synthesis of nucleic acid, ATP and
phospholipid.
Acts as coenzymes
Poor root growth
Formation of dull, dark
green leaves.
Red or purple spot on old
leaf
Potassium Protein synthesis
Carbohydrates metabolism
A cofactor for many enzymes
Reduced protein synthesis
Yellow-edges leaves
Premature death of plants
Calcium A major constituents of the middle
lamella of cell walls
Formation of spindle fibres
Stunted growth
Leaves become distorted
and cuppedMagnesium Synthesis of chlorophyll
Activates many plants enzymes
Red spots on leaf surfaces
Leaves becomes cupped
Sulphur Synthesis of certain amino acid
and nucleic acids
Synthesis of vitamin B and somecoenzymes
General yellowing of the
affected leaves of the
entire plants.
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Micronutrients Function Effects of deficiency
Boron Aid in calcium ion uptake by roots and
translocation of sugars
Carbohydrates metabolism
Death of terminal buds
Abnormal plant growth.
Leaves become thick,
curled and brittle.Copper Important component of enzymes.
Involved in nitrogen metabolism and
photosynthesis.
Death of young shoot tips
Brown spots appear on
terminal leaves.
Plants are stunted
Iron A cofactor in the synthesis of
chlorophyll
Essential for young growing plants.
Yellowing of young leaves.
Manganese Activator of the synthesis of
photosynthesis, respiration and
nitrogen metabolism.
Brown or green spot
between the veins.
Molybdenum Involved in nitrogen fixation
Reduction of nitrates
Chlorosis
Pale green leaves
Zinc Formation of leaves
Synthesis of auxin
Acts as cofactor in carbohydratesmatabolism
Retarded growth
Mottled leaves with
irregular areas of chlorosis.
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THE END