This PPT shares the common spotters in Nutrition for MBBS students.

1. NUTRITION IN
PUBLIC
HEALTH
Presenter: Dr Bushra Jabeen
MD DNB Community Medicine
1

2. 2
Nutrition – it is that branch of science, which
deals with the study of dynamic process, in
which the consumed food is utilized for
nourishing the body
Nutrients – organic and inorganic complexes
containing in food.

3.  Diet: it is the kind of food on which a person or
a group of persons live.
 Dietetics: this is practical application of the
principles of nutrition. it includes the planning
of meals for the well and the sick.
3

4. Classification of foods
4
1. Classification by origin
2. Classification by chemical composition
3. Classification by predominant function
4. Classification by nutritive value

5. Classification by nutritive value:
5
1. Cereals and millets
2. Pulses (legumes)
3. Vegetables
4. Nuts and oilseeds
5. Fruits
6. Animal foods
7. Fats and oils
8. Sugar and Jaggery
9. Condiments and spices
10. Miscellaneous foods.

6. Cereals
1. Rice:
- Raw milled
- Parboiled
6

7. 7
 Protein content is 6-9%.
 Rice is a good source of thiamine.
 Rice is deficient in vitamins A, D and C.
 It is poor source of calcium and iron.
 100g of rice yields 345 kcal of energy.
 460g of cereals is recommended for balanced diet.
 Rice proteins are richer in lysine content when compared to
other cereal protein.
Raw milled rice

8. Nutritive value of raw milled rice
(100gm)
8
 Protein 6.8gm
 Fat 0.5gm
 Carbohydrate 78.2gm
 Thiamine
0.06mg
 Niacin 1.9mg
 Riboflavin
0.06mg
 Minerals 0.6gm
 Energy 345kcal

9. Parboiled Rice
 It is rich in its nutritive value. It is highly resistant to
insect infestations.
 Method:
 The paddy (un-husked rice) is boiled in water at 60-70o
C for 3-4 hours. This swells the grains.
 The water is drained and the soaked paddy is steamed
for 5-10 min.
 It is then dried and polished/ home pounded/ milled.
9

10. Cereals
2. Wheat:
Consumed as whole grain wheat
floor (atta)
 Maida (wheat floor) is 70%
extraction of wheat
 The protein content of wheat is
9-16%.
 Limiting amino acids are
Lysine and threonine.
 It also contains vitamin B
complex.
10

11. Nutritive value of whole
wheat(100gm)
11
 Protein 11.8gm
 Fat 1.5gm
 Carbohydrate 71.2gm
 Thiamine
0.45mg
 Niacin 5.0mg
 Riboflavin
0.17mg
 Minerals 1.5gm
 Energy 346kcal

12. Cereals
12
3. Maize
 Also used as food for cattle and poultry
 Yellow variety contains high carotenoid
pigments
 It is fairly rich in fat
 Proteins are deficient in tryptophan and lysine
 Used in preparing cornflakes
 Maize flour is used in preparation of custards
and desserts

13. Nutritive value of dry maize
(100gm)
13
 Protein 11.1gm
 Fat 3.6gm
 Carbohydrate 66.2gm
 Thiamine
0.42mg
 Niacin 1.8mg
 Riboflavin
0.1mg
 Minerals 1.5gm
 Energy

14. Millets
4. Jowar:
 The protein content of jowar
varies between 9-14%.
 The proteins are limited to
lysine and threonine.
 Consuming excess jowar leads
to pellagra.
 100g of jowar yields 342 kcal of
energy.
14

15. Nutritive value of Jowar
(100gm)
15
 Protein 10.4gm
 Fat 1.9gm
 Carbohydrate 72.6gm
 Iron 4.1mg
 Calcium 25.0mg
 Thiamine 0.3mg
 Niacin 3.1mg
 Riboflavin 1.3mg
 Minerals 1.6gm

16. Millets
5. Ragi:
 It is the cheapest and
richest source of calcium.
 100g of ragi gives 344 mg
of calcium and 328 kcal of
energy.
 The protein content of ragi
is 7.3%.
 It is also rich in iodine.
16

17. Nutritive value of Ragi/ finger millet
(100gm)
17
 Protien 7.3gm
 Fat 1.3gm
 Carbohydrate 72.0gm
 Iron 3.9mg
 Calcium 344.0mg
 Thiamine 0.2mg
 Niacin 2.3mg
 Riboflavin 0.18mg
 Minerals 2.7gm

18. Millets
18
6. Bajra/ Pearl Millet:
 It contains 10-15g% of
proteins.
 It is rich in Ca, Fe,
vitamins B complex.
 It is limited in lysine and
threonine.

19. Nutritive value of Bajra (100gm)
19
 Protein 11.6gm
 Fat 5.0gm
 Carbohydrate 67.5gm
 Iron 8.0mg
 Calcium 42.0mg
 Thiamine 0.3mg
 Niacin 2.3mg
 Riboflavin 0.25mg
 Minerals 2.3gm

20. Pulses (Legumes):
 This group consists of varieties of grams also known
as dhal.
 The common ones are
 Green gram dhal (Mung)
 Black gram dhal (Urd)
 Bengal gram dhal (Chana)
 Red gram dhal (Tuvar)
 Kesari dhal
 Others
 Lentils (Masur)
 Peas
 Beans (Soyabean)
20

21. Pulses
21
 Important source of proteins.
 Contain 20-25% of proteins.
 Germination of pulses make them more
nutritious.
 “Poor man’s meat”
 RDA: 40g/ day.
 Pulses are rich in lysine and deficient in
methionine.
 100g of pulses yield 372 kcal of energy.

22. 22
Proteins (gm) 43.2
Fat (gm) 19.5
Calcium (mg) 240
Iron (mg) 10.4
Thiamine (mg) 0.73
Riboflavin
(mg)
0.39
Niacin (mg) 3.2
Vit C (mg) 0
Energy (Kcal) 432
Soyabean

23. Bengal gram
23
Proteins (gm) 17.1
Fat (gm) 5.3
Calcium (mg) 202
Iron (mg) 4.6
Thiamine (mg) 0.30
Riboflavin
(mg)
0.15
Niacin (mg) 2.9
Vit C (mg) 3
Energy (Kcal) 360

24. Green gram
24
Per 100 g
Proteins (gm) 24.5
Fat (gm) 1.2
Calcium (mg) 75
Iron (mg) 3.9
Thiamine (mg) 0.47
Riboflavin
(mg)
0.21
Niacin (mg) 2.4
Vit C (mg) 0
Energy (Kcal) 348

25. Horse gram
25
Proteins (gm)
Fat (gm)
Calcium (mg)
Iron (mg)
Thiamine (mg)
Riboflavin
(mg)
Niacin (mg)
Vit C (mg)
Energy (Kcal)

26. Red gram
26
Proteins (gm) 22.3
Fat (gm) 1.7
Calcium (mg) 73
Iron (mg) 2.7
Thiamine (mg) 0.45
Riboflavin
(mg)
0.19
Niacin (mg) 2.9
Vit C (mg) 0
Energy (Kcal) 335

27. Black Gram
(Udad Dhal)
27
Proteins (gm) 24.0
Fat (gm) 1.4
Calcium (mg) 154
Iron (mg) 3.8
Thiamine (mg) 0.42
Riboflavin
(mg)
0.20
Niacin (mg) 2.0
Vit C (mg) 0
Energy (Kcal) 347

28. DIETARY FIBRES
28
 Non starch polysaccharide
 Found in vegetables, fruits and grains.
 They increase the bulk of the stool, makes the
stool soft and passage easier, reduces
putrefaction and formation of gases, protects
from stomach and colon cancer.
 Provides 2KCal/g of dietary fibres.
CELLULOSE NON CELLULOSE
PECTIN
MUCILAGES
INULIN
PLANT GUMS

29. CONT.
29
 A daily intake of about 40gms of dietary fibre is
desirable.
 The following is a table indicating the total fibre
content/100g of the substance.
HIGH (>10g/100g) MEDIUM(1-
10g/100g)
LOW(<1g/100g) NIL
WHEAT
JOWAR
BAJRA
RAGI
MAIZE
LEGUMES
DHALS
FENUGREEK
RICE
MOST
VEGETABLES
MOST FRUITS
COCONUT
SEASAM
ALMONDS
DATES
REFINED AND
PROCESSED
FOODS
SUGAR
FATS/OIL
S
MILK
ALL
TYPES
OF MEAT

30. Types of Vegetables
 Green Leafy Vegetables
 Other Vegetables
 Roots and Tubers

31. Green Leafy Vegetables:
 These are cheap and have high
nutritive value.
Darker the leaf colour more is the nutritive
value.
 They are rich in vitamins, carotenes, riboflavin,
C, K, and minerals like iron and calcium.
 They are also good laxatives due to the high fiber
content.
 The protein content varies from 1.8g% to 6g%.
31

32. Other Vegetables:
 Brinjal, cabbage, cauliflowers,
lady’s finger, tomato.
 They are good sources of
minerals like Ca++, iron, and
vitamins like B complex and C.
 Protein content 0.5 to 2g%.
 They contain negligible amount of fats and proteins.
32

33. Roots and Tubers:
 Potato, onion, radish, and
carrot contain a large
amount of starch.
 They are poor sources of
protein and fat.
 They are good sources of
minerals like P3+, K+, Ca++
and vitamin C.
33
Root/tub
er
Major component
POTATO
ONION
RADDIS
H
STARCH
DIETARY FIBRE,FOLIC
ACID,CALCIUM,IRON
OXALIC,MALIC,MALONI
C,ERYTHORBIC ACID
CELLULOSE

34. Oilseeds and Nuts:
 Groundnuts: these contain 40% fat
and 25% protein and it is a good source
of vitamin B complex.
 It contains unsaturated fatty acids.
 It is used for preparation of supplementary foods like
BALAHAR, Indian Multipurpose Food, and Hyderabad
Mix.
 If stored improperly, fungus called Aspergillus flavus grows
in presence of moisture and produces aflatoxin.
34

35. 35
 Coconut: this is rich in fat. The fat content is
40%. Most of the fat content is saturated one.
 Coconut oil is used for cooking and soap
making.
Oilseeds and Nuts:

36. Fruits:
 These are good sources of vitamins and minerals and can be eaten raw.
 Most of them are rich in vitamin C. .
36
NAME CALORIE
S
CALCIUM(m
g)
IRON(mg) CAROTENE
(mcg)
VIT C(mg)
FRESH
FRUITS
Banana
Grapes
Guava
Mango
Orange
Papaya
Sitaphal
104
71
51
74
48
32
104
58
10
20
10
14
26
17
17
50
0.5
1.5
0.27
1.3
0.32
0.5
4.31
1.2
124
0
0
2210
2240
2740
0
9
7
1
212
16
68
57
37
600

37. CONT.
37
 Those which have reduced water content but are rich in minerals
and oils.
Name calories Calcium
(mg)
Iron
(mg)
Carotene
(microgram)
Vit c
(mg)
Dates 317 120 7.3 44 3
Raisins 308 87 7.7 2.4 1
Almonds 655 230 5.09 0 0
Cashew
nut
Ground
nut
596
567
50
90
5.81
2.5
0
37
0
0

38. Milk:
 It contains proteins, carbohydrates and minerals like P+++, Ca++, Na+,
Mg++, K+, Co+, Cu+/++ etc and vitamin A.
 Milk is rendered safe by boiling or Pasteurization.
 Advantages of pasteurization: It prevents growth of microorganisms.
The nutritive value is preserved and taste is not changed.
 They contain lactalbumin and lacto globulin and casein is present in the
bound form along with the other two.
 The milk contains essential amino acids and is rich in tryptophan, and
cysteine.
 RDA is 150ml per day.
38

39. 39

40. Types of Pasteurisation
 Holder method– milk is kept at 63-66 deg C for at least
30min, and then quickly cooled to 5 deg.
 HTST(High Temp And Short Time method)– rapidly
heated to a temp of nearly 72deg C,is held a that temp
for not less than 15 sec and is rapidly cooled to 4 deg
C.
 UHT(Ultra High Temp.) method: rapidly heated usually
in 2 stages(the second stage usually under pressure)
to 125 deg C for a few sec. only and rapidly cooled and
40

41. DIFFERENCE BETWEEN HUMAN
AND ANIMAL MILK
41
BUFFALO COW GOAT HUMAN
Fat(g) 6.5 4.1 4.5 3.4
Protein(g) 4.3 3.2 3.3 1.1
Lactose(g) 5.1 4.4 4.6 7.4
Calcium(mg) 210 120 170 28
Iron(mg) 0.2 0.2 0.3
Vitamin C(mg) 1 2 1 3
Minerals(g) 0.8 0.8 0.8 0.1
Water(g) 81 87 86.8 88
Energy(kcal) 117 67 72 65

42. Egg:
 It contains all the food factors except
carbohydrates.
 Egg proteins contain all the essential amino acids and all
vitamins except vitamin C.
 Egg is rich in minerals like calcium, phosphorus, zinc and
iron.
 Egg protein is called Reference protein: It contains all
42

43. CONTD.
 Raw egg white is not assimilated by the intestinal
mucosa, therefore it must be cooked before
consumption.
 Boiling destroys avidin, a substance which prevents
the body from obtaining biotin, one of the B-complex
vitamins.

44. Fish:
 It is a rich source of high quality
proteins– lysine, methionine,
threonine, tryptophan.
 About 15-20% of which is easily
digested.
 Fish liver oils contain Vitamin A
and Vitamin D.
 Fresh water fishes are rich in
iodine.
45

45. Meat:
 It contains 17-20% of proteins and varying
amounts of fat.
 Meat is good source of essential amino acids
and vitamin B complex.
 It is rich in iron and phosphorus.
 Poor source of vitamins C, D and K.
46

46. Vegetable oil, Ghee and
vanaspati:
 These are good source of energy.
 They provide fat soluble vitamins.
 They are rich in essential fatty acids; vitamin E.
 Ghee is poor in essential fatty acids, vitamin E but rich in
cholesterol.
 Ghee is advised for growing children and adults but not
advised for elderly as it contains cholesterol.
 Vegetable oil is recommended for elderly. RDA: 40g/ day.
47

47. VANASPATI
48
HYDROGENATION- When vegetable oils are hydrogenated
under conditions of optimum temp. and pressure in the
presence of a catalyst, the liquid oils are converted into semi
solid and solid fat. The resulting hydrogenated fat is known as
Vanaspati or vegetable ghee which is a popular cooking
medium in India
ADVANTAGE – ghee like consistency and increases shelf life.
DISADVANTAGE- during the process unsaturated fatty acids
are converted into saturated acids and essential fatty acids

48. Sugar:
 It is a carbohydrate produced from sugar
cane, sugar beet.
 It doesn’t contain proteins, fats and minerals.
 The RDA: 30g/ day.
49
REFINED
SUGAR
BROWN SUGAR
SUCROSE 95% SUCROSE + 5%
MOLASSES

49. Jaggery:
 This is prepared from
sugarcane and is rich in iron
and carotene.
 100g of jaggery yields 11.4mg
of iron and 383 kcal of energy.
 RDA: 30g/ day.
 Sources of Preparation-
sugarcane and toddy palm
50

50. Condiments and spices:
 Chillies, cardamom,
garlic, ginger, turmeric,
pepper, asafetida,
tamarind etc.
 These are used to
enhance palatability of
food and appetite.
51

51. HEALTH IMPACTS
52
Condiment Function
Cinnamon Lowers blood sugar levels
Cardamom Anti oxidant and diuretic properties: hence reduces blood
pressure, can be used for bad breath and cavities.
Chillies Capsaicin- effective pain reliever and good for skin, eyes
and immune system.
Garlic Reduces blood pressure, reduce cholesterol and combat
common cold.
Cloves Anti oxidant properties: protect against cancer,
Ginger Relieves nausea and has anti inflammatory effect
Pepper Capsaicin– reduce appetite and have anti cancer property.
Tamarind Polyphenols- anti oxidant and anti inflammatory properties,
reduce sugar, heart problems.

52. Beverages:
 They are drinks which have good flavor.
 Non-alcoholic: tea, coffee, cocoa.
 These act as stimulant due to presence of
caffeine, theobromine.
 Soft Drinks: they may be aerated or not aerated.
 Aerated (Carbonated): in these CO2 is incorporated under high
pressure, e.g. Soda.
 Non-aerated: fruit juices.
 Alcoholic beverages: wine (10-15%), beer (5%).
53

53. CONT.
54
 COFFEE–
contains caffeine(0.6-2%),volatile oils(caffeol) and
tannic acid.
It is a stimulant of the nervous system.
 TEA–
 2 main varieties of the tea are present. –the green
and black varieties.
 They consist of caffeine(2-6%),tannic
acid,theophylline and essential volatile oils.

54. CONT.
Moderate level of drinking is beneficial for health.It
helps to increase the level of high density
lipoproteins,thus helping to prevent the formation of
clots.
On the other hand we may end up with a list of ill
health due to excessive consumption:from heart
disease,liver ailments,diabetes,premature
ageing,psychosocial issues,premature birth in
pregnant women etc.

55. GLYCEMIC INDEX
56
 It represents the relative rise in the
blood glucose level two hours after
consuming that food.
 The glycemic index is a number from
0 to 100 assigned to a food, with pure
glucose arbitrarily given the value of
100
 Carbohydrates with a low GI value
(55 or less) are more slowly digested,
absorbed and metabolised and cause
a lower and slower rise in blood
glucose and, therefore usually, insulin
levels.

56. FOODS UNDER GI
CLASSIFICATI
ON
GI RANGE EXAMPLES
LOW GI 55 OR LESS MOST FRUITS AND VEGETABLES(EXCEPT
POTATOES,WATERMELON AND SWEET CORN),WHOLE
GRAINS,PASTA FOODS,BEANS,LENTILS
MEDIUM GI 56-69 SUCROSE,BASMATI RICE,BROWN RICE
HIGH GI 70 OR MORE CORN FLAKES,BAKED POTATO,SOME WHITE RICE
VARIETIES,WHITE BREAD,CANDY BAR AND SYRUPY
FOODS

57. 58
Thank you

59. 60
 Thank you.