Plant and Animal Nutrition

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It is the mode of acquiring and utilizing
nutrients in the body
A. Nutrients
B. Nutrition
C. Nourishment
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2. What do you call the mode of nutrition
where in organisms prepare their own
food
A. Autotrophic Nutrition
B. Heterotrophic Nutrition
C. Mixotrophic Nutrition
z What do you call the mode of nutrition
where in organisms depend on other
organisms for food
A. Autotrophic Nutrition
B. Heterotrophic Nutrition
C. Mixotrophic Nutrition
z All of the following are included in fat-
soluble vitamins EXCEPT:
A. Vitamin E
B. Vitamin K
C. Vitamin C
z What are two raw materials in
photosynthesis?
A. Water and Carbon Dioxide
B. Carbon Dioxide and Glucose

C. Water and Oxygen
Plant and Animal
Nutrition
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GLAIZA V. ABUCAY
z NUTRITION
 The science that interprets the interaction of

nutrients and other substances in food in
relation to maintenance, growth, reproduction,
health and disease of an organism.
 It is the mode of acquiring and utilizing
nutrients in the body
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NUTRIENTS
 Anything taken in as food to nourish

the body
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MODES OF NUTRITION
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AUTOTROPHIC NUTRITION
 Organisms that obtain energy from

sunlight and chemicals to produce their
own food
z HETEROTROPHIC NUTRITION
 Organisms that cannot make their own food

and obtain their energy from other
organisms.
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MIXOTROPHIC NUTRITION
 Organisms that use both modes of

nutrition
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NUTRITIONAL REQUIREMENTS OF
PLANTS
 WATER
 CARBON DIOXIDE
PHOTOSYNTHESIS
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z ESSENTIAL NUTRIENTS
 MACRO NUTRIENTS  MICRO NUTRIENTS
It affect the
 CARBON  CHLORINE
growth of
 HYDROGEN  IRON
plants. Depending
 OXYGEN  BORON
on the particular
 POTASSIUM nutrient, a lack  MANGANESE
 CALCIUM
can cause stunted  ZINC
development, slow  COBALT

 MAGNESIUM
growth or  MOLYBDENUM
 PHOSPHORUS
chlorosis  SODIUM
 SULFUR (yellowing
z PHOSPHORUS
FUNCTION:
 Stimulates early formation and growth of
roots
 Stimulates flowering and seed development
DEFICIENCY:
 Decrease in growth
 Slow maturity
 Older leaves are purplish in color

z POTASSIUM
FUNCTION:
 Used to form carbohydrates and
proteins
 Increases disease resistance,
vigor and hardiness
DEFICIENCY:
 Mottled, spotted and curled leaves
z CALCIUM
FUNCTION:
 Improves plant vigor
 Influences intake and synthesis of

other plant nutrients
DEFICIENCY:
 Small developing leaves
 Wrinkled older leaves

z MAGNESIUM
FUNCTIONS:
 Influences the intake of other
essential nutrients
 Helps make fats
DEFICIENCY:
 Chlorosis-yellowing of leaves
 Leaf tips curl or cup

upward
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NITROGEN
FUNCTION:
 Essential for fast growth, green
color
DEFICIENCY:
 Sick, yellow-green color
 Short stems, small leaves
 Slow and dwarfed plant growth
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NUTRITIONAL
REQUIREMENTS
OF ANIMALS
 CARBOHYDRATES
> Serves as the major

energy source for the
cells in the body
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NUTRITIONAL
REQUIREMENTS
OF ANIMALS
 PROTEINS
> Body mainly uses it as

building materials for
cell structures and
enzymes
NUTRITIONAL REQUIREMENTS OF ANIMALS
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 FATS
 Body mainly uses them to build cell membranes and

other cellular structures
 Contain certain fat-soluble vitamins that are important
for good health
NUTRITIONAL REQUIREMENTS OF ANIMALS
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 ESSENTIAL NUTRIENTS
 Substances that animals and humans can only get from

the foods they eat because they could not be
synthesized inside the body
ESSENTIAL
z AMINO ACIDS
 These are needed for synthesis of proteins and enzymes
 Among the 20 amino acids, 8 could not be synthesized by

humans it includes- lysine, tryptophan, threonine, methionine,
phenylalanine, leucine, isoleucine, valine
ESSENTIAL FATTY ACIDS
 These are use for making special membrane lipids

such as linoleic acid in humans
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VITAMINS
 These are organic molecules required in small

amounts for normal metabolism
FAT SOLUBLE WATER- SOLUBLE

VITAMINS VITAMINS
VITAMIN A VITAMIN B1
VITAMIN D VITAMIN B2
VITAMIN E VITAMIN B3
VITAMIN K VITAMIN B12
VITAMIN C
FOURz MAIN STAGES OF FOOD PROCESSING
INGESTION
 The first stage of food processing
 The act of eating
DIGESTION
 The second stage of food processing
 The process of breaking food down into molecules small

enough for the body to absorb
ABSORPTION
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The third stage of food processing

The animal cells take up small molecules such as
amino acids and simple sugars from the digestive
compartment
ELIMINATION
The last stage of food processing
The undigested materials passes out of the
digestive compartment
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NUTRITION
AUTOTROPHIC HETEROTROPHIC MIXOTROPHIC
PLANTS ANIMALS PLANTS/ANIMALS
WATER CARBOHYDRATES
CARBON PROTEINS
DIOXIDE FATS
ESSENTIAL
NUTRIENTS ESSENTIAL NUTRIENTS
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Evaluation:
https://forms.gle/QQn9wq6d7axowLcG9
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Assignment
 At this point, you are now ready to apply the
concepts you learned on nutrition to keeping a
healthier life. Now more than ever, it's important
for your immune system to stay in tip-top shape
during the COVID-19 pandemic. One of the best
ways to stay healthy is by maintaining a healthy
diet. Hence, you are asked to prepare a 2-day menu.
RUBRICS:
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Needs Improvement
Excellent (5-4) Good (3-2)
(1)
The student has researched
The student has
and The student does not
researched and
partially understands what understand a healthy
Understandi understands what
makes a healthy diet to stay diet to stay in tip-top
ng makes a healthy diet to
in tip shape
stay in tip top shape
top shape during the during the pandemic.
during the pandemic.
pandemic.
The student uses his/her
The student uses the things The student doesn’t
knowledge and
they follow the guidelines
successfully create a
Product know to create a menu, but to
menu maintaining the
doesn’t follow the successfully make
guidelines and using the
guidelines. a menu.
foods they love.
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THANK YOU!!!

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ONLINE CLASS RULES:

Have your pen and notebook beside

Avoid unnecessary noise

A. Water and Carbon Dioxide

B. Carbon Dioxide and Glucose

 The science that interprets the interaction of

 Anything taken in as food to nourish

 Organisms that obtain energy from

 Organisms that cannot make their own food

 Organisms that use both modes of

development, slow  COBALT

 Older leaves are purplish in color

 Influences intake and synthesis of

 Wrinkled older leaves

 Leaf tips curl or cup

> Serves as the major

> Body mainly uses it as

 Body mainly uses them to build cell membranes and

 Substances that animals and humans can only get from

 These are needed for synthesis of proteins and enzymes

 Among the 20 amino acids, 8 could not be synthesized by

ESSENTIAL FATTY ACIDS

 These are use for making special membrane lipids

 These are organic molecules required in small

FAT SOLUBLE WATER- SOLUBLE

 The act of eating

 The process of breaking food down into molecules small

The third stage of food processing

AUTOTROPHIC HETEROTROPHIC MIXOTROPHIC

PLANTS ANIMALS PLANTS/ANIMALS

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