TOURISM &

HOSPITALITY
DEPARTMENT

DTF 40153
NUTRITION FOR FOODSERVICE

INTRODUCTION TO
NUTRITION
 CHAPTER FOCUS POINT
1.0 INTRODUCTION TO NUTRITION

1.1 Explain The Important Factors In Food Selection

And Digestion System In Human Body
1.1.1 Discuss the factors influencing food selection
1.1.2 Recognise the digestion system
1.1.3 Explain the absorption system
 WHAT IS FOOD?
Food can be defined as any substance
which nourishes the body and is fit
to eat. It may be solid or liquid.
Food provides energy, growth,
maintenance and regulating various
processes in the body.
Different foods contain different
amounts of nutrients.

 FACTOR INFLUENCING FOOD
SELECTION
 FLAVOR
HEALTH

DEMOGRAPHIC
CULTURE AND
RELIGION
FOOD INDUSTRY AND
MEDIA
SOCIAL AND
ENVIRONMENTAL EMOTIONAL
CONCERN INFLUENCES
 FLAVOR
 The most important consideration when
choosing something to eat.
 Flavor is an attribute of a food that includes its
appearance, smell, taste, feel in the mouth,
texture, temperature and sounds made when it
is chewed.
 Flavor is a combination of all five sense include
taste, smell, touch, sight and sound.
FACTORS INFLUENCING WHAT YOU EAT
1. Flavor includes: 

 Taste  How it feels in the mouth

 Smell  Texture

 Appearance  Temperature

6
 THE MOST IMPORTANT CONSIDERATION WHEN
CHOOSING SOMETHING TO EAT IS FLAVOR.

The most important

consideration when
choosing something to
eat is flavor. (Courtesy
of PhotoDisc/Getty
Images)

7
 DEMOGRAPHIC
 Itis include age, gender, educational level,
income and cultural background.
 Women and older adults tend to consider
nutrition more often than men or young adults.
 People with higher incomes and educational
levels tend to think about nutrition more often
when choosing what to eat.
FACTORS INFLUENCING WHAT YOU EAT

 Demographics
Age
Gender
Educational
level
Income


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 FOOD INDUSTRY AND
MEDIA
 The food industry influences very much
what you choose to eat.
 Example of the media are television,
newspapers, magazines, and radio.
 Television are likely contributing a higher
influence what you choose to eat.
FACTORS INFLUENCING WHAT YOU
EAT


 Food Industry and the Media

 Food industry

 Food advertising
 Food portrayal
(gambaran) in media
 Reporting of
nutrition/health
studies
 11
 CULTURE AND RELIGION
 Culture can be defined as the behaviors and
beliefs of a certain social, ethnic, or age group.
Culture strongly influences the eating habits of
its members.
 Each culture has norm about which foods are
edible, which foods have high or low status,
how often foods are consumed, what foods are
eaten together, when foods are eaten and what
foods are served at special events and
celebrations.
FACTORS INFLUENCING WHAT YOU
EAT
 Culture and Religion
Traditional foods
Special
events/celebratio
ns
Religious
foods/practices

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 SOCIAL AND EMOTIONAL
INFLUENCES
 Our food choices are influenced by the social
situations we find ourselves in, whether in the
comfort of our home or eating out in a
restaurant.
 Food is often used to convey social status.

 Emotion are closely tied to some of our food

selections. You may have been given
something sweet to eat, such as cake or candy,
whenever you were unhappy or upset.
FACTORS INFLUENCING WHAT YOU EAT

 Social and Emotional
Influences
Social status
Peer pressure
Emotional status
Food associations

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ENVIRONMENTAL CONCERN
 Some people have environmental
concerns, such as the use of chemical
pesticides, so they often or always
choose organically grown foods are
grown without such chemicals.

FACTORS INFLUENCING WHAT YOU EAT
 Environmental Concerns
 Use of synthetic fertilizers and pesticides
 Wastefulness of fattening up livestock/poultry
( binatang ternakan )

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 HEALTH
 What you eat influences your health.
 Even if you are healthy, you may choose
foods based on a desire to prevent health
problems and improve your appearance.
 A knowledge of nutrition eating and
positive attitude toward nutrition may
translate into nutrition eating practice.
FACTORS INFLUENCING WHAT YOU EAT
 Health
Health status
Desire to improve
health/appearance
Nutrition
knowledge
and attitudes

 19
 +++OTHER ASPECTS OF FOOD
 Other aspects of food selection include cost, convenience
and nutrition.
 Food cost is major consideration to select what to eat.

 Now days, nutritional content of food can be an

important factor in deciding what to eat. People
always read the nutritional labels on food package
before buy the food. Older people tend to read labels
more often than younger people.
FACTORS INFLUENCING WHAT YOU EAT
Other Aspects of Food
Cost
Convenience
Availability
Familiarity
Nutrition
 CHAPTER FOCUS POINT
1.0 INTRODUCTION TO NUTRITION

1.1 Explain The Important Factors In Food Selection

And Digestion System In Human Body
1.1.1 Discuss the factors influencing food selection
1.1.2 Recognise the digestion system
1.1.3 Explain the absorption system
 DIGESTION SYSTEM
 The mechanical and chemical breakdown
of food into smaller component that are
more easily absorbed into a blood
system.

 Isa form of catabolism a breakdown of

large food molecules to smaller ones.
THE ORGANS/COMPONENT IN
THE
* Mouth
DIGESTIVE SYSTEM ARE:
* Pharynx
* Esophagus
* Stomach
* Small Intestine
* Large Intestine
* Rectum
* Anus
ACCESSORY ORGAN
 The liver, pancreas and gall bladder are called accessory organs.
This means they work with the GI tract to break down food.
ACCESSORY ORGAN
Liver
 the largest gland in the body,
 produces a green fluid called bile, which breaks down fats
 removes wastes and toxins from the body
 breaks down nutrients and stores some vitamins and minerals.
 Accessory organs of the digestive system

Pancreas
 The pancreas is located below the stomach.
 It produces a mix of enzymes that together are called pancreatic juice.
 This juice helps neutralize the very acidic chyme when it enters the small intestine.
 Pancreatic juice also helps us to digest proteins, fats​and carbohydrates.

Gall bladder
 The gall bladder is a pouch-shaped organ that stores the bile produced by the liver.
 The gall bladder shares a vessel, called the common bile duct, with the liver. When bile is
needed, it moves through the common bile duct into the first part of the small
intestine, the duodenum.
 It is here that the bile breaks down fat.
Gastrointestinal Tract
The main sites in the body
used in digestion and
absorption of nutrient.

It consists of the mouth,

esophagus, stomach, small
intestine, large intestine,
rectum and anus.
 FUNCTION OF DIGESTION SYSTEM
 Tobreak the food from large molecule to
small molecule.

 Toabsorb the nutrients for energy and for

growth.

 Topull any waste product out of the cell

and our bodies.
HUMAN DIGESTION SYSTEM
 MOUTH
 The beginning of the digestive system.
 Food chewed to break it up into smaller
pieces to increase surface area to enzyme
action.
 More saliva is produced to begin the
process of breaking down food into a
form your body can absorb and use.
 ESOPHAGUS
 Isa ten-inch long passage that is situated
between the trachea and the spine and opens
into the upper and of the stomach.
 The esophagus function is to pass food, saliva
and liquids to the stomach.
 No digestion takes place in the esophagus.


 STOMACH
 The primary function of the stomach is to collect
and break down food.
 The stomach contains a digestive juice called
gastric juice which digest food like meat, eggs
and milk.
 Once food gets partially broken down in the
stomach, it becomes a thin watery liquid called
chyme.
 Then, chyme is passed from the stomach to the
small intestine.
 SMALL INTESTINE
 Small intestine function is digestion and absorption
of ingested food.
 Most of the digestion and absorption of food
occurs in the small intestine.
 The supportive organ, pancreas secrete digestive
enzymes which help in digestion of food.
 The small bowel, is a hollow tube about 20 feet long
that runs from the stomach to the beginning of the
large intestine. The small intestine breaks down
food from the stomach and absorbs much of the
nutrients from the food
 HOW THE SMALL INTESTINE
WORKS
The small intestine has three parts:

1-Duodenum
 The duodenum is the first part of the small intestine.

 The main role of the duodenum is to complete the first

phase of digestion.
 In this section of the intestine, food from the stomach
is mixed with enzymes from the pancreas and bile
from the gallbladder.
 The enzymes and bile help break down food.
 HOW THE SMALL INTESTINE
WORKS
The small intestine has three parts:
2-Jejunum
 The jejunum is the second part of the small intestine.

 After food is broken down in the duodenum, it moves

to the jejunum, where the inside walls absorb the
food's nutrients.
 The inside walls of the jejunum have many circular
folds,
 which make its surface area large enough to absorb all
of the nutrients that the body needs.
 HOW THE SMALL INTESTINE
WORKS
The small intestine has three parts:
3-Ileum
 The ileum is the third part of the small intestine.

 It absorbs bile acids, which are returned to the liver to

be made into more bile,
 then stored in the gallbladder for future use in the
duodenum.
 The ileum also absorbs vitamin B12, which the body

uses to make nerve cells and red blood cells.

 SMALL INTESTINE
After food is processed in the small intestine, it passes into the large intestine, also called
the large bowel or colon. The large intestine, which is about 5 feet long, extracts most of
the water from this food and distributes it
to the body; the remaining material passes through the colon and out of the body as feces.
 LARGE INTESTINE
 The function of the large intestine is to absorb water
and mineral salts from the digested food received
from the small intestine.
 Nutrient absorb from the large intestine include water,
some vitamins, some fatty acids, and the minerals
sodium and potassium.
 The large intestine is home

to a large population of bacteria.

 RECTUM
 Thefunction of the rectum is to receive waste
material or feces from where the sigmoid
colon is stored, until it is excreted out of the
body via anus.
 ANUS
 The anus or anal opening is the last part of the
digestive system.
 Through it, the feces are eliminated from the
body.
 FACTORS THAT AFFECT DIGESTION
SYSTEMS
• Foods that are of liquid consistency are more
Consistency, division, easily digested than food pieces which are
and type of food. solid and big in size.
• Food is chewed well is easily acted on by
digestive enzymes.

• The normal bacterial flora helps in breaking

Bacterial action down food and is desirable.

• Strong acids, spices, caffeine, and meat extracts

Chemical factors stimulate the flow of gastric juice.
• Fats slow down the flow of gastric juice.

• Anger, fright, and worry slow down the secretion

Psychological factors
of gastric juice.
 ABSORPTION SYSTEMS
 Absorption is the process in which the end
products of digestion of nutrients are
transferred from the intestine into the
blood and lymph circulation where they
are transported to the cells
ABSORPTION SYSTEMS
 Most digestion occurs in the upper portion of the
small intestine, called the duodenum.
 Below the duodenum is the jejunum, and then there
is the last segment, called the ileum.
 About 5 percent of undigested food products are
broken down in the ileum.
 This is why some people can have a small part of
their intestine removed and still seem to digest
most foods with little problem.
ABSORPTION SYSTEMS
 Digestion of food that enters the small intestine is usually
complete after three to ten hours.
 Once digestion is essentially finished, waste products leave
the ileum with the help of fiber, and these solids then enter
the large intestine (the colon).
 In the colon, water is reabsorbed; some nutrients are produced
by friendly bacteria (vitamin K, biotin, vitamin B12); fibers
are digested to various acids and gases; and minerals, such
as potassium and sodium, are reabsorbed (when needed).
 Any fiber that is not broken down—and small amounts of
other undigested products—are excreted in the feces.