User Guide before placing order for complete project topics and materials:

It is important that the researcher knows exactly what he is go to do so that I could be done effectively.Make sure you update any research work you purchased on our website. Do not copy word for word. Using our research is legal. Our aim is to provide project topics and materials for easy access to information and to reduce stress of moving from one book stop or library to another in the name of sourcing for one research textbook or research materials. We do not encourage any form of plagiarism. Our aim is to generate research project ideas for students. The contents of the project material provide will help students to generate new ideals. Every researcher must look around him in his immediate environment and beyond to improve the work. To order the below complete project materials, Make payment deposit or cash transfer into any of the following banks:

GTBANK

Account Name: Chi E-Concept Intl, Account Number: 0115939447

Other payment options

We accept cash deposit, cash transfer and Bitcoin.

Click on download to complete your order.Call or Whatsapp +23408063386834

CLICK HERE TO CHAT WITH OUR CUSTOMER SUPPORT TEAM ON WHATSAPP

FOOD IN – RELATION TO DISEASES

 

TABLE OF CONTENTS

CHAPTER ONE

1.0     Introduction

1. Functions of food

CHAPTER TWO

2.0     Classification of food

1. Balance diet
2. Food hygiene
3. Food diseases
4. Food borne diseases
5. Food intolerance
6. Food allergy
7. Celiac diseases
8. Anorexia nervosa disease
9. Obesity
10. Diet affluence diseases
11. Deficiency diseases

CHAPTER THREE

1. Conclusion

References

 

CHAPTER ONE

INTRODUCTION

          The need for food consumption by man has been since the origin of creation when man made to depend on other creatures for its food.

Food, a provision from God is made to supply the need for growth, and development, energy replacement and worn out tissues in the body, and for the improvement of the body’s immune system.

          According to Dorland, 1985, food is defined as anything which when taken into the body, serves to nourish or build up the tissues or to supply body heat, nutriment.  Bonder, 1979, states that foods are ‘substances taken in by mouth which maintains life and growth, i.e supply energy, build and repair tissue’.

The essence of these definitions is that unless what we eat fulfils the functions stated, it should not be classed as a food.  The distortion in the smooth flow of body activity can be adversely affected or otherwise by the body in general.

          However, the distortion in the normal body activities can be called disease.  When food supply to the body is withheld, the body suffers from a state called hunger.  But when the body accumulate much nutrient then it is needed, it can destabilize the storage capacity of an organ responsible for that and the body suffers from over accumulation.

          Food disease can be caused by microorganisms; bacteria, mould, yeast, which may not be noticed before consuming it.

Hence food is relation to disease can either be food intolerance, food allergy, celiac disease, anorexia nervosa and obesity.

 

1.1     FUNCTIONS OF FOOD

          The functions of food are to supplies energy, growth and repair tissues, and control of body processes.  The chemical components of food which performs these functions are called nutrients and it follows that no substance can be called a food unless it contains at least one nutrient.  Some particularly valuable foods, such as milk contains such a variety of nutrient that can fulfill all the functions of food mentioned above, while others, such as glucose are composed entirely of a single nutrient and have only a single function.  The study of the effect upon the human body is called nutrition.

Types of Nutrients

          The six types of nutrients are:- fat, carbohydrate, protein, water, mineral elements of vitamins.

The two basic functions of nutrients are to provide materials for growth and repair of tissues, that is to provide and maintain the basic structure of our bodies and to supply the body with the energy required to perform external activities as well as carrying on its own internal activities.

          Nutrients may also be considered according to their chemical composition.

Though different oils and fats, such as olive oil and palm oil, do not have identical compositions, they are chemically similar.  In the same way different proteins and carbohydrates are constructed according to the same chemical pattern and are therefore conveniently grouped together.

          The nutrients – showing their functions and representative foods in which they are found.

                                           

 

 

Carbohydrates	Fats	Proteins	Mineral	Water	Vitamins
Bread Potatoes Sugar Biscuits Yam Cereals	Butter Margarime Cheese Olive oil Lard Plant oils and fats	Meat Fish Cheese Egg Milk Legumes	Vegetables Fruit Sea foods	Drinking - Water Beverage Fruit Vegetable	Fruits Vegetable   Fish oils

 

 

 

Average energy value of nutrient (per gram)

	Heat of combustion		Available energy value
Nutrients	Kcal	Kj	Kcal	Kj
Carbohydrate	4.1 9.4 5.7	17 39 24	4 9 4	17 37 17

Source:       (Arnold 1995)