B. Ameena Beebi Assistant Professor of Home Science

1. IMPACT OF NUTRITION
ON HUMAN HEALTH
Presented By
B.Ameena Beebi
Assistant Professor,
V.V.Vanniaperumal College for Women,
Virudhunagar..

2. NUTRITION ?
science of how the body uses food to meet its requirement of
growth, repair, development and maintenance.

3. NUTRIENTS ?
a substance that provides nourishment essential for the
maintenance of life and for growth.

4. MACRO NUTRIENTS
Proteins
Carbohydrates
Fats and Oils
WHAT
ARE
NUTRIENTS
?
MICRO NUTRIENTS
Vitamins
Minerals

5. M
ACRO
N
UTRIENTS
Proteins
 Complex organic nitrogenous compounds
composing of carbon, hydrogen, oxygen,
nitrogen and sulphur in varying amounts.
Some proteins also contain iron and
phosphorous.
 Made up off smaller units called amino acids.
Sources
 Animal sources : milk, meat, eggs, cheese, fish.
 Vegetable sources : pulses, cereals, beans, nuts,
oil seeds.
Daily Requirement
 60-65 gms/day .

6. Proteins FUNCTIONS
immunity
MACRO NUTRIENTS
 Necessary for growth and repair of the body.
 Build up new tissues during the period of
growth or pregnancy & lactation.
 Required for the formation of digestive
enzymes, hormones, plasma proteins, hemo
globin and vitamins.
 Provide 10-15% of the energy during
emergencies e.g., starvation, inadequate food
intake.
 Act as buffers helping to maintain the PH of
plasma at a constant level.

7. M
ACRO
N
UTRIENTS
PROTEIN DEFICIENCY
KWASHIORKOR
• Producing belly
• Brownish hair
• Dark and scaly skin
• Stunted growth
• Under weight
• Swollen legs
• Loss of appetite
• Anaemia
• Mental retardation
• Reduceed resitance
MARASMUS
• Poor muscle development
• Bone showing
• No fat
• Weak legs
• Anaemia
• Loss of appetite
• underweight
• Mental retardation
• Reduced resistance to
diseases

8.  Carbohydrates are macronutrients, meanin
g they are one of the three main ways the
body obtains energy, or calories. Its contain
carbon, hydrogen and oxygen.
Sources
 Cereal and Millet Products : Bread, beans,
milk, popcorn, potatoes, cookies, spaghetti,
soft drinks, corn, cherry pie, sugars, fibers,
and starches.
Daily Requirement
 300-500 gm/day.
M
ACRO
N
UTRIENTS
Carbohydrates

9. Carbohydrates FUNCTIONS
MACRO NUTRIENTS
 Primary function is to provide a source of
energy to facilitate body metabolism (1200kcal).
 Brain and nervous tissue utilize only glucose
as energy source (5 grams per hour).
 Muscles including the heart muscles derive
energy for contraction from stored glycogen.
 Protein sparing effect- adequate carbohydrate
spare protein during metabolism which can be
utilized for growth and repair of the body.
 Major components of the ground substance
are derived from carbohydrates.

10. Caused by not taking a balanced diet.
 Acidosis : Acidity in blood, tissues rises and cause
s irreversible cell damage.
 Ketosis : Prolonged fasting or starvation is produ
ce ketone bodies which leads to ketosis.
 Hypoglycemia : Non availability of glucose ; occur
s when blood glucose levels drop under 70 mg/ml.
Symptoms include giddiness, fatigue, distress.
 Constipation : Dietary fiber is an essential
component of carbohydrate food. It helps
digestion & prevents recto-colon cancer.
 Mood swing : Dietary carbohydrate exclusion
causes the brain to stop regulating serotonin
hormone. Low serotonin supply causes mood
swing and depression.
M
ACRO
N
UTRIENTS
Carbohydrates DEFICIENCY

11. M
ACRO
N
UTRIENTS
FATS AND OILS
 Fats are solid at 20 deg c.
 oils are liquid at that temperature.
 Fats and oils are sources of energy.
 Fats yield fatty acids and glycerol on hydrolysis.
 Poly unsaturated fatty acids are found in
vegetable oils and saturated fatty acids in
animal fats.
 Coconut oil and palm oil contain saturated fatty
acids.
Sources
 Animal fats: ghee, butter, milk, cheese, egg, meat,
fish.
 Vegetable fats: ground nut, mustard, coconut.
 Others: cereals, pulses, nuts, vegetables.

12. FATS AND OILS FUNCTIONS
immunity
MACRO NUTRIENTS
 Provide energy - 9 kcal every gram.
 Serve as vehicle for fat soluble vitamins.
 Act as thermal insulators for skin.
 Essential fatty acids are required for the
body growth and structural integrity.
Daily Requirement
 10-20 gms/day.

13. FAT AND ITS ROLE
IN DISEASE
M
ACRO
N
UTRIENTS
 Obesity
 Phrenoderma- deficiency of essential fatty
acids in diet is associated with rough and
dry skin (toad skin )
 Coronary heart disease
 Cancer
 Atherosclerosis
 Chronic swelling of parotid glands due to
disturbances in lipid metabolism.

14. M
ICRO
N
UTRIENTS
 Vitamins are essential and biologically active
constituents of a diet.
 Vitamins are divided into 2 groups :
Fat Soluble Vitamins - A, D, E and K
Water Soluble Vitamins – B complex and C
Sources
 Fruits and Vegetables – citrus fruits and green
leafy vegetables.
VITAMINS

15. M
ICRO
N
UTRIENTS
Nutrient Function Food Sources
Vitamin A
Strengthens our immunity which helps
us fight off infections ,Improves vision in
dim light ,Keeps the skin and the linings
of some parts of the body, such as the
nose, heart.
Dark green leafy vegetables such as
spinach, broccoli and carrots. But also:
pumpkin, liver, fish, kidney and dairy
produce such as yoghurt, eggs, fortified
margarine.
Vitamin D
Helps the body absorb calcium Keeps
bones and teeth healthy
Sun light, fish liver oils, milk, fortified
margarine, eggs, liver
Vitamin E
Helps maintain cell structure by
protecting cell membranes
Soya, groundnuts, fortified margarine or
oil, wholegrain cereals, eggs, peanut butte
r, tomatoes
Vitamin K Helps with blood clotting
Vegetables such as spinach, lettuce,
cauliflower, and cabbage, broccoli, fish,
liver, meat, eggs
VITAMINS FUNCTIONS

16. M
ICRO
N
UTRIENTS
VITAMINS FUNCTIONS
Nutrient Function Food Sources
B-group
Vitamins
Help the body release energy from food
Keep the skin, eyes and the nervous
system healthy.
Millet, sorghum, beans, peas, eggs, liver,
meat, milk, fresh fruit, green leafy
vegetables, wholegrain cereals.
Vitamin C
Helps with wound healing Strengthens
our immunity which helps us fight off
infections
Citrus fruits such as oranges, lemons and
tangerines, red and green peppers,
tomatoes, broccoli, potatoes.
Folic Acid
Helps form healthy red blood cells Helps
reduce the risk of central nervous
system defects such as spina bifida in
unborn babies
Leafy green vegetables such as spinach,
broccoli, and lettuce, liver, beans, peas,
fruits such as oranges, bananas, avocados
and melons

17. M
ICRO
N
UTRIENTS
VITAMINS DEFICIENCY
Vitamins Diseases Symptoms
Vitamin A Night blindness Poor night vision, loss of night vision
Vitamin B Beri-Beri Nervousness, paralysis, weak muscles
Vitamin C Scurvy Bleeding of gums, swelling of joints
Vitamin D Rickets Weak bones, decaying teeth
Vitamin K Haemorrhage Clotting of blood affected

18. Minerals are inorganic substances, present in
all body tissues and fluids and their presence is
necessary for the normal life processes. There
are three main needs for minerals, viz.,
 Building strong bones and teeth
 Controlling body fluids inside and outside the cell
 Converting the food taken into energy.
Classification of minerals
Minerals constitute the residue that remains as
ash after the combustion of plant and animal tis
sues. They may be divided into
 macro (major) elements,
 micro (trace) elements and
 ultra-trace elements
M
ICRO
N
UTRIENTS
MINERALS

19. M
ICRO
N
UTRIENTS
MINERALS FUNCTIONS
Mineral name Key Functions Deficiency Excess Food Sources
Calcium
Vital for strong
bones & teeths,
muscle function,
nerve transmission
Bone disorder,
lameness,
decreased growth,
hyperparathyroidism
Severe bone
& joint
abnormalities
RMBs, egg shell,
dairy, dark leafy
greens, banana
Phosphorus
Bone structure,
construction of
cell membranes,
energy production
Poor appetite,
decreased growth,
dull coat,
bone disorder
Calcium deficiency,
promotes kidney
damage
Found in most
foods
Potassium &
Sodium
Cellular function,
osmotic balance,
energy metabolism
Restlessness, muscle
paralysis, poor
growth, heart &
kidney lesions
Incurs only if there
is inadequate good q
uality water
available
Meat, fish, dairy,
eggs, banana,
sweet potato,
broccoli

20. M
ICRO
N
UTRIENTS
MINERALS FUNCTIONS
Mineral name Key Functions Deficiency Excess Food Sources
Magnesium
Healthy heart,
bone structure,
energy production
Muscle weakness,
convulsion seizures,
heart conditions
Diarrhea and gas
RMBs, whole
grains, leafy green
vegetables, bananas
beef heart
Iron
Helps red blood
cells carry oxygen
to all parts of
the body
Anemia, weakness,
listlessness, poor
growth, rough coat
Anorexia,
deficiencies in zinc,
copper & manganese,
diarrhea
Red meats, pork,
liver, poulty, fish,
lentils, leafy
green vegetables
Zinc
Normal growth,
reproduction,
skin & coat health,
wound healing
Skin problems, dry
coat, weak
Immune system,
poor reproduction
Iron and copper
deficiency
Red meat, poultry,
oysters, egg yolks

21. M
ICRO
N
UTRIENTS
MINERALS FUNCTIONS
Mineral name Key Functions Deficiency Excess Food Sources
Copper
Iron metabolsim,
bone growth,
immune function.
hair pigmentation
Decreased growth,
loss of hair pigment
neuromuscular
disorders, anemia
Liver damage
Beef liver &
heart, red meats
Mangnanese
Enzyme function,
bone and cartilage
development
Bowing of limbs in
puppies, lameness,
poor movement,
reproduction
Iron deficiency
Whole grains,
cereal
Selenium
Vital role in
reducing cellular
damage, support
immune response
Refusal to eat, poor
bodyweight gain
Enzyme function,
bone and cartilage
development
Oysters, fish,
pork, whole grains
Iodine
Essential for
thyroid function
Swelling of the
thyroid gland,
hair loss, dry coat,
weight gai/loss
Similar to those
seen in deficiency
Kelp, iodized
salt fish

22.  nutrition affects the development of human
body immune system.
 nutrition can influence emerge of infectious
diseases (e.g., gastrointestinal infections),
food poisoning, intestinal diseases, and
systemic infectious diseases.
 some factors can weaken the body's ability
to fight infection and cause malnutrition.
 The factors include anorexia, traditional
behaviors, reduction of intestinal absorption,
metabolic damage, disorder metabolism of
lipids and carbohydrates, reduction of
vitamins, iron, zinc, and copper.
INTERACTION OF HEALTH AND NUTRITION

23. INTERACTION BETWEEN IMMUNITY& INFECTION
2 3
Infection
Malnutrition
Decreased
Nutrient intake
Malabsorption
Increased
catabolism
Impaired
barrier
protection
Impaired
immune
function

24. Balanced Diet
a diet consisting of the proper quantities and proportions of
foods needed to maintain health or growth.

25. BALANCED DIET
2 5

26. 2 6
BALANCED DIET

27. Dietand immunity
 is referred to the resistance
exhibited by the host towards
injury caused by micro
organism and their products.
 adequate nutrients is a vital
for a healthy immune system
 nutrients deficiency and
excess can harm the immune
system

28. How Does
Poor Nutrition
Affect Us?
 Being overweight or obese
 Tooth decay
 High blood pressure
 High cholesterol
 Heart disease and stroke
 Type-2 diabetes
 Osteoporosis
 Some cancers
 Depression
 Eating disorders.

29. IMMUNE RICH FOODS
1. Ginger
2. Garlic
3. Turmeric
4. Citrus fruits
5. Capsicum
6. Spinach
7. Broccoli
8. Blueberries
9. Dark chocolate
10. Yogurt
11. Almonds
12. Papaya, Kiwi etc…

30. Antioxidants ?
Antioxidants are substances that can
prevent or slow damage to cells caused by
free radicals, unstable molecules that the body
produces as a reaction to environmental
and other pressures.

31. 3 1
 Food Sources : vitamins A,
C and E, and the minerals
copper, zinc and selenium.
 Other dietary food compou
nds, such as the phyto-
chemicals (non-nutrient)
in plants, are believed to
have greater antioxidant
effects than vitamins or
minerals.
Antioxidants
A
NTIOXIDANTS

32. HEALTHY BODY
H
e
a
lt
h
i
s
p
r
e
c
i
o
u
s
–
P
r
o
t
e
c
t
i
t
 Don’t smoke
 Eat a diet high in fruits,
vegetables, whole grains
 Replace saturated with
unsaturated fat
 Exercise regularly
 Maintain a healthy weight
 Control your blood pressure
 Get adequate sleep
 Take steps to avoid infection
 Get reqular medical screening
 Avoid alchocol
 Free from stress

33. National nutrition week
3 3
 National Nutrition Week was started by
the members of the American Dietetic As
sociation (now the Academy of Nutrition
and Dietetics) in March 1973. It aimed to
deliver the message of nutrition literacy
to the public along with the promotion
of the profession of the nutritionist.
 In 1982, National Nutrition week
celebration was initiated by the Indian go
vernment. This campaign aimed at
bringing awareness and motivating
people to understand the importance of
nutrition.

34. Why we Celebrate Nutrition Week
Antioxidants are substances that can
prevent or slow damage to cells caused by
free radicals, unstable molecules that the body
produces as a reaction to environmental
and other pressures.

35. thank you