HCM 134 
         
         
                           HCM 134: FOOD & NUTRITION 
                                 COURSE DEVELOPMENT 
                               Course Developer: Mr. J. K. Ajayi 
                                     Ondo State Polytechnic 
                                       Owo, Ondo State 
                                 Unit Writer: Mr. J. K. Ajayi 
                                     Ondo State Polytechnic 
                                       Owo, Ondo State 
                             Programme Leader: Dr. G. O. Falade 
                              National Open University of Nigeria, Lagos 
                            Course Coordinator: Mr. M.A Gana 
                          National Open University of Nigeria, Lagos 
                                                                               
                                              _ 
                      NATIONAL OPEN UNIVERSITY OF NIGERIA 
               HCM 134 
                
                HCM 134 
                                                                            FOODS &NUTRITION 
                National  Open  University 
                14-16, Ahmadu Bello Way 
                Victoria Island 
                Lagos. 
                Abida Annex Office 
                245 Samuel Adesujo Ademulaga Street 
                Central Business District 
                Opposite Arewa Suites 
                Abuja. 
                E-Mail: centralinfo@nou.edu.ng 
                ERE: ww.nou.edu.ng 
                National Open University of Nigeria 2006 
               First Printed 2006 
               ISBN: 
               All Rights Reserved 
               Printed by: Express Image for National Open University of Nigeria. 
                  HCM 134 
                   
                  HCM 134                                                                         FOODS & NUTRITION 
                  TABLE OF CONTENT 
                  Unit 1 Food and Nutrition 
                                                                                                                      Pages 
                   1.0             Introduction                                                                       1 
                    7.0            Objectives                                                                         1 
                   3.0             Main content                                                                       1 
                   3.1             Meanings of Food                                                                   7-4 
                     7
                   3.              Food as Sources of Nutrition                                                       4-5 
                   3.3             Meaning of Nutrition                                                               5-6 
                   3.4             Importance of Good Nutrition                                                       6 
                   3.5             Uses of Foods                                                                      7 
                   4.0             Conclusion                                                                         8 
                   5.0             Summary                                                                            9 
                   6.0             Tutor Marked Assignment                                                            9 
                   7.0             References and Other Sources                                                       10 
                   Unit 2 Energy 
                   1.0              Introduction                                                                       11-12 
                   2.0              Objectives                                                                         12 
                   3.0              Main content                                                                       12 
                   3.1              Forms of Energy                                                                    12-13 
                   3.2              Energy Content of Food                                                             13-15 
                   3.3              Measurement of Energy Expenditure                                                  16 
                   3.3.1            Direct Calorimetry                                                                 16 
                   3.3.2            Indirect Calorimetry                                                               16-17 
                   3.4              Energy Expenditure by the Body                                                     17 
                   3.4.1            Energy Expenditure in Mechanical Work                                              17-18 
                   3.4.2            Synthesis of Essential Materials ,                                                 18 
                   3.4.3            Maintenance of Body Temperature                                                    18 
                   3.4.4            Energy Expenditure at Rest                                                         18-19 
                   3.4.5            Specific Dynamic Action                                                            19 
                   3.5              Energy Requirements of Man                                                         19 
                   3.5.1            Dietary Surveys                                                                    19 
                   3.5.2            Recommended Intakes of Energy                                                      20 
                     3.5.3           Variations in the Energy Requirements                                             20-21 
                   4.0              Conclusion                                                                         21 
                     5.0             Summary                                                                           21-22 
                     6.0             Tutor Marked Assignment                                                           22 
                     7.0             References and Other Sources                                                      22 
                   
                   
                    HCM 134 
                     
                          HCM1134                                                                                   MODS & NUTRITION 
                          Unit 3 Carbohydrate 
                           1.0               In                                                                                 23 
                            2.0              Objectives                                                                         93 
                           3.0               Main content                                                                       24 
                           3.1               Classification of Carbohydrates                                                    24-25 
                           3.2               Functions of Carbohydrates                                                         26 
                           3.3               Sources of Carbohydrates                                                           97 
                           3.4               Requirements of Carbohydrates                                                      27 
                           3.5               Consumption of Carbohydrates                                                       27-28 
                           3.6               Protein Sparing Action                                                             28 
                           4.0               Conclusion                                                            .             28 
                           5.0               Summary                                                                            78_79 
                           6.0               Tutor Marked Assignment                                                            29 
                           7.0               References and Other Sources                                                       29 
                          Unit 4             Lipids                                                                
                           1.0               Introduction                                                                       30 
                           2.0               Objectives                                                                         30 
                           3.0               Main content                                                                       30 
                           3.1               Nature, Composition and Physical Properties of Lipids                              31-33 
                           3.2               Essential Fatty Acids                                                              33 
                           3.3               Food Sources                                                                       33 
                           3.4               Functions of Lipids in Diet                                                        33-34 
                           3.5               Roles of Lipids in the Diet                                                        34 
                           3.6               Dietary Requirements of Lipids                                                     35 
                           4.0               Conclusion                                                                         35 
                           5.0               Summary                                                                            35-36 
                           6.0               Tutor Marked Assignment                                                            36 
                           7.0               References and Other Sources                                                       36 
                          Unit 5             Proteins                                                              
                           1.0               Introduction                                                                       37 
                           2.0               Objectives                                                                         37 
                           3.0               Main content                                                                       37 
                           3.1               Chemical Composition of Protein                                                    38-39 
                           3.2               Sources                                                                            39 
                           3.3               Functions of Protein                                                               40-41 
                           3.4               Denaturation of Protein                                                            41 
                           3.5               Dietary Requirements Protein Quality                                               41-44 
                           4.0               Conclusion                                                                         44 
                           5.0               Summary                                                                            45 
                           6.0               Tutored Marked Assignment                                                          45 
                           7.0               Rcrerences and Other Sources                                                       45 
                                                                                     iv