environmental awareness

1. Balanced Diet and
Malnutrition
Presented by
MIRZA KASHIF BEG
Class Roll No. 56
A.M.U. Centre
ALIGARH
Presented by
MIRZA KASHIF BEG
Class Roll No. 56
A.M.U. Centre
ALIGARH

2. Diet and nutrition
Like a car, our
bodies rely on the
‘fuel’ that we put
into our ‘tank’.
A good diet helps
our bodies to stay
healthy and gives us
the energy that we
need to exercise.
The amount and type
of food that we eat on
a daily basis is very
important to both
health and
performance.
Using the wrong type
or amount of fuel can
seriously affect how
our bodies perform.

4. Nutrients
 The food we eat is a source of
nutrients. Nutrients are defined as
the substances found in food that keep our
body functioning.
 The body needs nutrients to…
 Get energy.
 Grow properly.
 Repair itself.
 Maintain basic bodily functions.

5. The 7 Essential Nutrients
 Carbohydrates
 Protein
 Fat
 Water
 Vitamins
 Minerals
 Fibres

6. A balanced diet
Balanced diet includes
all the nutrients that our
body needs.
We should eat a balanced diet
To stay healthy
To optimize our performance
To make the most of our abilities

7. Balanced Diet
Three keys are the framework of the Food Guide Pyramid:
 Balance - Eat foods from all groups of the Food Guide Pyramid.
 Variety - Eat different foods from each food group.
 Moderation - Eat more foods from the bottom of the pyramid, and
fewer and smaller portions of foods from the top of the pyramid.
Balance is the Key
We need to eat a range of different types of food in
the right proportions.

8. A balanced diet
When considering balanced diet, it is more helpful to
think about food in terms of what nutrients it contains,
rather than where it comes from.
Energy in food comes in three main forms:
The body also requires vitamins, minerals, fibre
and, of course, water in order to function
Fats
Proteins
Carbohydrates

9. Proportion of Nutrients in Our Balanced Diet

10. Carbohydrates
 Food Sources:
 Pasta, breads, cereals, grains, rice, fruits,
milk, yogurt and sweets.
Function in the Body:
 Provide instant energy
 Stored in the form of glycogen to meet
future demands of energy.
Carbohydrates are the body’s main source of energy
and provide the body’s need for dietary fibre.

11. Carbohydrates
Foods containing carbohydrates
Fruit
Breads
Biscuits
Rice
Breakfast
cereals
Pasta
Potatoes
Root vegetables

12. Fats
- The rich form of food energy (calories).
 Food Sources:
 Butter, vegetable oils, salad dressings, nuts and
seeds, dairy products made with whole milk
or cream, and meats.
 Function in the Body:
 Provide substances needed for growth and healthy skin.
 Enhance the taste and texture of food.
 Required to carry “fat-soluble”
vitamins throughout the body.
 Provide energy.

13. Fats
Foods containing fats
Butter
Margarine
Cooking oil
Meat
Sausages
Cakes
Cheese
Cream

14. Proteins
 Food Sources:
 Meat, fish,eggs, poultry, dairy products,
legumes, nuts and seeds. (Breads, cereals and
vegetables also contain small amounts of protein.)
 Function in the Body:
 Our muscles and other tissues are made from proteins
 Provides energy.
 Help to build, maintain, and repair body tissues.
 Proteins are made up of chemical compounds
called amino acids. There are 20 amino acids.

15. Proteins
Foods containing proteins
Meat
Eggs
Lentils
Chick peas Nuts
Fish

16. Water
 1/2 to 3/4 of the human body by weight consists
of water!
 Functions in the Body:
 Water carries nutrients to your cells and carries waste
from your body.
 Regulates body temperature.
 Dissolves vitamins, minerals, amino acids and other
nutrients.
 Lubricates joints.
It is recommended that teens drink 6-8 glasses (8 fl.oz each) of water each day.
This is in addition to around 4 cups of water we get from food each day.

17. Vitamins
Your body needs vitamins to help it work normally.
Vitamins are needed for many functions including:
releasing energy
from food
repair and growth of
tissues
resisting infection
and disease
regulating chemical
reactions in the
body.
Fruit and vegetables contain a lot of vitamins.

18. Vitamins
 Food Sources:
 Fruits, vegetables, milk, whole-grain breads,
cereals and legumes.
 Unlike carbohydrates, fats, and proteins,
vitamins do not provide energy (calories).
 Function in the Body:
 Help regulate the many chemical processes in the body.
 There are 13 different vitamins known to be required
each day for good health.
 Vitamins are separated into two types: Fat Soluble &
Water Soluble Vitamins.

19. Fat/Water Soluble Vitamins
 Fat Soluble Vitamins
 Vitamins A, D, E, K
 Require fat for the stomach to allow them to
be carried into the blood stream for use
(absorption).
 Can be stored in the body for later use.
 Water Soluble Vitamins
 Vitamins C and B-complex
 Require water for absorption.
 Easily absorbed and passed through the body
as waste.

20. Vitamins
Vitamin Found in Why is it needed
Vitamin A
Vitamin C
Vitamin B1
Vitamin D
This table gives information about some important
vitamins:
Eyesight, healthy
skin and bones
Healthy teeth and
gums, avoiding scurvy
Breaking down
carbohydrates
Absorbing calcium
and phosphorous,
avoiding rickets
Animal products. Also
made in the body when the
sun shines on the skin
Whole-grain foods,
nuts and meat
Fruit (especially citrus
fruits) and vegetables
Fish, milk, vegetables,
eggs and cheese

21. Vitamins
Vitamin Found in Why is it needed
Vitamin E
Vitamin K
Helps form red
blood cells,
muscles, and other
tissues
Helps blood to clot.spinach, lettuce,
cabbage
nuts and seeds; leafy
vegetables, vegetable
oils; margarine; liver.

22. Minerals
Minerals are basic elements that are found in the
air and the earth.
The body needs small amounts of certain minerals
in order to stay healthy.
The important minerals are:
Calcium, Phosphorus, Magnesium, Sodium,
Potassium, Iron, Iodine, Zinc, Copper, Sulphur,
Chlorine etc.

23. Minerals
 Food Sources:
 Meats, beans, nuts, fruits, vegetables, dairy
products, and grains.
 Functions in the Body:
 The body depends on minerals for practically
every process necessary for life.
 Minerals actually become part of the body.
 The body requires 16 minerals daily.

24. Fibre
 Fibre is the plant material that doesn’t
break down when we digest food. Many,
but not all, complex carbohydrates contain fiber.
 Food Sources:
 Oatmeal, fruits, vegetables, whole grains and legumes.
 Function in the Body:
 Aids in digestion.
 May reduce the risk of developing some diseases like
heart disease, diabetes and obesity, and certain types
of cancer.
 Helps promote regularity.

25. Malnutrition
Having intakes of energy and/or nutrients below or in
excess of needs for long periods of time can affect
health. This is called malnutrition.
Two types:
 Under nutrition
 Overnutrition

26. Under nutrition
Having an intake of energy and/or nutrients below
what is needed is called under nutrition
Rare in the developed countries, but can be common
in some developing countries.
Children suffer the effects of starvation (not enough
food) more quickly than adults.
Worldwide, Kwashiorkor and marasmus are two
common diseases caused by a lack of protein and
energy.

27. MANIFESTATIONS OF UNDERNUTRITION
 Under nutrition results in
 the loss of body weight.
 retards normal mental and physical growth.
 Underdeveloped personality
 susceptibility to infections such as T.B,
 Increase in mortality.
 Malnourished children grow up with worse health and
lower educational achievements.
 Malnutrition is also associated with lowered vitality of the
people leading to lowered productivity and reduced life

28. MANIFESTATIONS OF UNDERNUTRITION
Disease Lack of nutrients
Kwashiorkar Protein
Marasmus Protein
Anaemia Iron
Goitre Iodine
Osteoporosis Calcium and Phosphorus
Dehydration Water and Salts
Night Blindness Vitamin A
Beri- Beri Vitamin B1
Scurvy Vitamin C
Rickets Vitamin D

29. Over nutrition
Over nutrition is a problem usually associated with
developed countries, such as the United Kingdom.
The most common over nutrition problem is obesity
with too much energy being consumed, or high levels
of inactivity.

30. MANIFESTATIONS OF OVERNUTRITION
 In the more developed countries of the world, over
nutrition is encountered much more frequently
than under nutrition.
 The health hazards from over nutrition are:
1. Cardiovascular diseases,
2. Diabetes,
3. Obesity,
4. Hypertension,
5. Renal diseases,
6. Disorders of liver and gall bladder.

31. DETERMINANATS OF MALNUTRITION

32. PREVENTION OF MALNUTRITION
 Since malnutrition is the outcome of several factors, it
requires a coordinated approach of many disciplines at
various levels;
Family
Community
National
International

33. ACTION AT FAMILY LEVEL
 The principal target of nutritional improvement in the
community is family.
 The instrument for combating malnutrition at the family
level is “Nutrition Education”.
 The community health workers can play an important
role in nutrition education to the families in their
respective areas.

34. ACTION AT FAMILY LEVEL
 Nutrition education should educated family on :
1. Selection of right kind of local foods.
2. Planning of nutritionally adequate diets within limits of
their purchasing power.
3. Identification and correction of harmful food taboos &
dietary prejudice.
4. Promotion of breast feeding and adequate infant & child
feeding .
5. Consider the nutritional needs of expectant & nursing
mothers and children in the family.
6. Planning a kitchen garden or keeping poultry.

35. ACTION AT COMMUNITY LEVEL
 The solutions to malnutrition can be assisted by
governments, but in the end communities will often have
the leading role in reducing malnutrition and promoting
social development.
 People's participation is essential. It is necessary to
recognize that the poor will be the principal actors in their
own development and to foster policies and programs that
empower the underprivileged.
 Empowerment and participation of women are particularly
important, because women have the most important role in
food security (and often in food production), in child care
and in family health.

36. ACTION AT NATIONAL LEVEL
 The burden of improving the nutritional status of the
people, by and large, is the responsibility of the State.
 Prevalent malnutrition in a country is clear evidence of
poor development.
 Several approaches and strategies at the national level,
suggested by FAO/WHO are as follow:
1. Rural development
2. Increase agricultural production, distribution and
storage

37. ACTION AT THE INTERNATIONAL LEVEL
 Food and nutrition are global problems, and
international cooperation can play an important role in
reducing the nutrition problems worldwide.
 The multilateral World Food Program was established in
1963 as a mean of providing enough safe food to those in
need and to come to the aid of victims in acute
emergencies caused by floods, earth quick, droughts,
wars, etc.
 In September 2000, the United Nations Millennium
Declaration was endorsed by 190 countries and was
translated into eight Millennium Development Goals
(MDGs) to be achieved by 2015.

38. Thanks!