10. malnutrition n constituents of food
Upcoming SlideShare
Loading in...5
×
 

Like this? Share it with your network

Share

10. malnutrition n constituents of food

on

  • 2,370 views

 

Statistics

Views

Total Views
2,370
Views on SlideShare
2,370
Embed Views
0

Actions

Likes
0
Downloads
46
Comments
0

0 Embeds 0

No embeds

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

10. malnutrition n constituents of food Presentation Transcript

  • 1. HEALTH EDUCATION MALNUTRITION & CONSTITUENTS OF FOOD
  • 2. MALNUTRITION
    • Malnutrition means insufficient and unwholesome feeding. Many children in our country are malnourished either due to poverty, parental ignorance and backwardness or because of unhealthy feeding habits and non-intake of balanced diet
  • 3. MALNOURISHED CHILD
    • Poor mental and physical condition
    • Pale, charmless, lazy and always feels drowsy
    • Easily fatigued with a slight strenuous work
    • Susceptible to disease and ill-health
    • Highly irritable and gloomy in nature
    • Lacks concentration and forgets what he learns
    • Shows no interest in learning or playing
  • 4. ROLE OF SCHOOL MANAGEMENT
    • Should collect funds from various sources like the State Government, rich people of the society, welfare agencies etc
    • Funds be used to provide healthy, nutritious food in the mid-day meal scheme    
    • Parents should be given guidance with regards to diet.
    • Parents should be told about the value of good nutrition & the evils of malnutrition
    • The teachers should create awareness in the students regarding the ill effects of malnutrition through stories and plays
  • 5. WHY IS FOOD NECESSARY ?
    • All living beings need food to live
    • Food is necessary to build the body tissue, repair worn out tissue and to grow
    • It is necessary to gain strength and fight disease-causing germs, produce anti-toxins
    • For the well functioning of all the parts of the body
  • 6. CONSTITUENTS OF FOOD
    • Proteins, carbohydrates, fats, salts, vitamins and water are the various constituents of food
    • Proteins - to form new tissues and repair worn-out ones
    • Carbohydrates give heat and energy to the body , maintain the body temperature
    • Vitamins control the metabolism.
    • Water keeps the fluidity of blood, helps in digestion , excretion & regulates body temperature
  • 7. PROTEINS
    • Contain carbon, hydrogen, oxygen, nitrogen, sulphur and phosphorus
    • Chief sources of nitrogen available in the form of gluten in wheat, legumen in peas & green vegetables and casein in milk
    • Two main kinds of proteins – animal proteins and vegetable proteins
  • 8. PROTEINS
    • Animal proteins found in eggs, meat, milk are easily digestible than the veg proteins found in wheat, peas, beans, and pulses
    • Animal proteins are more useful to human body than the veg proteins because the proteins present in the human body are similar to those present in animals
    • Because of their utility in human beings, animal proteins are called ‘A’ class proteins
  • 9. PROTEINS
    • Both classes of proteins are helpful for the physical growth and development of children and youth because
    • They build up new tissues in growing children
    • They make up for the loss of nitrogenous matter removed by the excretory system as urea and urine
    • If proteins are taken in excess they are stored as fat under the skin
  • 10. CARBOHYDRATES
    • Consist of carbon, hydrogen and oxygen.
    • Present in two forms – starch and sugar.
    • Starch is found in cereals like wheat, maize and rice and in certain vegetables like potato, sago etc.
    • Sugar is present in sugarcane, beetroot, sweet potato, fruits and milk in the form of lactose.
  • 11. CARBOHYDRATES
    • Main sources of heat and energy as they are used as fuel - called as fuel foods
    • Changed into glucose during digestion and reach muscles through blood, where they are used for generating energy    
    • Remaining glucose is stored in the form of glycogen in the muscles and used when required
    • In cases of pancreatic dysfunction excess sugar is excreted through urine and this defect is called diabetes mellitus
  • 12. FATS
    • Contain carbon, hydrogen and oxygen
    • Help as fuel foods
    • Two types of fats called as animal fats (butter, ghee etc) and vegetable fats (mustard, coconut, castor etc.)
    • Animal fats produce more heat and energy when compared to vegetable fats
    • Animal fats contain vitamins A and D that helps in building bones and teeth
  • 13. SALTS & MINERALS
    • Salts and minerals like chlorides, phosphates, calcium, iron, sodium, potassium and iodine are required for the building up of body tissues
    • They are directly absorbed by the body and require no digestion
    • Sodium chloride is the common salt, calcium salts are found in cheese and vegetables, iron is found in green leafy vegetables, potassium is found in fresh vegetables and fruits
  • 14. IMPORTANCE OF SALTS
    • Common salt is an important part of our tissues and blood and is the chief source of hydrochloric acid in our stomach and bile salts in liver.
    • Calcium salts are major parts of our bones, teeth, blood and other tissues. Deficiency of calcium slats in children causes bone diseases and teeth decay.
  • 15. IMPORTANCE OF SALTS
    • Iron is necessary for heamoglobin formation and deficiency of iron leads to anemia
    • Sodium and potassium are needed to maintain the salinity of blood and proper working of the muscles
    • Iodine is needed for the proper functioning of thyroid gland and deficiency of iodine causes goitre