HEALTH EDUCATION MALNUTRITION & CONSTITUENTS OF FOOD
MALNUTRITION <ul><li>Malnutrition means insufficient and unwholesome feeding. Many children in our country are malnourishe...
MALNOURISHED CHILD <ul><li>Poor mental and physical condition </li></ul><ul><li>Pale, charmless, lazy and always feels dro...
ROLE OF SCHOOL MANAGEMENT <ul><li>Should collect funds from various sources like the State Government, rich people of the ...
WHY IS FOOD NECESSARY ? <ul><li>All living beings need food to live </li></ul><ul><li>Food is necessary to build the body ...
CONSTITUENTS OF FOOD <ul><li>Proteins, carbohydrates, fats, salts, vitamins and water are the various constituents of food...
PROTEINS <ul><li>Contain carbon, hydrogen, oxygen, nitrogen, sulphur and phosphorus </li></ul><ul><li>Chief sources of nit...
PROTEINS <ul><li>Animal proteins found in eggs, meat, milk are easily digestible than the veg proteins found in wheat, pea...
PROTEINS <ul><li>Both classes of proteins are helpful for the physical growth and development of children and youth becaus...
CARBOHYDRATES <ul><li>Consist of carbon, hydrogen and oxygen. </li></ul><ul><li>Present in two forms – starch and sugar. <...
CARBOHYDRATES <ul><li>Main sources of heat and energy as they are used as fuel - called as fuel foods </li></ul><ul><li>Ch...
FATS <ul><li>Contain carbon, hydrogen and oxygen  </li></ul><ul><li>Help as fuel foods </li></ul><ul><li>Two types of fats...
SALTS & MINERALS   <ul><li>Salts and minerals like chlorides, phosphates, calcium, iron, sodium, potassium and iodine are ...
IMPORTANCE OF SALTS <ul><li>Common salt is an important part of our tissues and blood and is the chief source of hydrochlo...
IMPORTANCE OF SALTS <ul><li>Iron is necessary for heamoglobin formation and deficiency of iron leads to anemia </li></ul><...
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10. malnutrition n constituents of food

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10. malnutrition n constituents of food

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

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