Introduction to Nutrition And Health, Introduction Of Balance Diet, Healthy Benefits of a Balanced Diet, WHO Recommendations For Balanced Diet, Nutrition Deficiency Diseases, Deficiency Diseases Induced Due To Deficiency Of Proteins, Symptoms, Treatments And Preventions of Kwashiorkor and Marasmus, Treatments And Preventions of Of Vitamins, Treatments And Preventions of Minerals,Ill Effects Of Junk Foods, Types Of Junk Foods, Appealing nature of Junk Food, Adverse Effects of Junk Food, Nutritive And Calorific Values of Various Foods, Daily Calorific Requirements, Fortification of Food, Types of Fortification, Benefits of Fortification, Introduction To Food Adulteration, Safe Food Handling, Adulteration Of Foods, Adulterants And Their Harmful Effects, Artificial Ripening, Effects Of Artificial Ripening, Pesticides, Uses Of Pesticides, Effects Of Pesticides, Genetically Modified Foods, Advantages Of GM Crops, Potential Benefits (Long-Term Effects),Disadvantages Of GM Crops, Dietary Supplements, Types of Supplements, Benefits, Dietary Supplements And Their Roles, Indications, Nutraceuticals, Concept of Neutraceuticals, Nutraceuticals Benefits, Classification, Dietary Supplement Health And Education Act (DSHEA), Medicinal Plants Used as Neutracuticals, Drug – Food Interactions.

1. Nutrition And
Health
PRESENTED BY
MS. MONIKA P. MASKE
ASSISTANT PROFESSOR
M. PHARM
(PHARMACEUTICAL CHEMISTRY)
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Ms. M. P. Maske

2. Introduction Of Balance
Diet
• A diet that contains adequate amounts of all the necessary
nutrients required for healthy growth and activity.
• A healthy diet provides the body with essential nutrition like
fluid, adequate essential amino acids from proteins, essential fatty
acids, vitamins, minerals and adequate calories.
• A balanced diet should provide 60-70% of total calories from
carbohydrates, 10-12% from proteins and 20-25% from fat.
• A balanced diet also offer fiber, antioxidants and nutraceuticals.
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Ms. M. P. Maske

3. Healthy Benefits of a Balanced
Diet
• It increase energy.
• Improve the body functioning and boost the immune system.
• Prevents weight gain.
• Avoid nutritional deficiencies.
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Ms. M. P. Maske

4. • Helps to treat diabetes and high BP.
• It prevents the risk of developing diseases like DM, cancer,
heart diseases, etc.
• Reduces symptoms and manage illness.
• It makes energetic, manages weight and helps to fight stress.
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Ms. M. P. Maske

5. WHO Recommendations For
Balanced Diet
• Eat same amount of calories that your body is using.
• Limit intake of fats.
• Increase the consumption of green vegetables, fruits, nuts
grains, etc.
• Limit intake of sugar and salt.
• Essential micronutrients like vitamins and minerals.
• Avoid contaminated food.
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Ms. M. P. Maske

6. Nutrition Deficiency Diseases
• A nutrition imbalance gives rise to various side effects and conditions
that lead to serious diseases.
• Which affects body organs as well as health.
• Symptoms of nutrient imbalance occur due to food diversity, long
duration of stress and body incompatible to absorb the nutrients for
growth and development.
• The quantitative or qualitative deficiency of essential nutrients or
inability to absorb them leads to malnutrition.
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Ms. M. P. Maske

7. Diseases Induced Due To Deficiency
Of Proteins
• The protein deficiency state is Protein Calorie
Malnutrition (PCM), frequently affects the infants and 1-3
years of children.
• PCM characterised by,
Malnutrition Monkey-like faces
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Ms. M. P. Maske

8. Features Kwashiorkor Marasmus
Definition Protein deficiency with adequate calorie intake. Serious caloric malnutrition.
Symptoms Growth failure, anaemia, dark hair, swollen
stomach.
Growth failure, anaemia, monkey-
like faces, thin limbs.
Morphology Enlarge fatty liver Shrinkage (Atrophy) of tissues and
organs.
Treatment
Depends on conditions, treat with maintaining
BP, diet which contain carbohydrates, proteins.
- Vitamin and mineral supplements.
Proper diet should given , protein
rich food.
Prevention Diet should have enough carbohydrates,
proteins like meat, fish, eggs, etc.
Diet should have complete
nutritional foods.
Symptoms, Treatments And Preventions of Kwashiorkor
Marasmus
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Ms. M. P. Maske

9. Treatments And Preventions of Of
Vitamins
• Vitamin supplement are given.
• Vitamin deficiency also treat with various oily and dry forms
of retinol esters, retinal esters and retinal palmitate.
• It also treated with balance diet or improve diet.
• Educating peoples about importance of vitamins.
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Ms. M. P. Maske

10. Treatments And Preventions of
Minerals
• Dietary changes : Mineral deficiency corrected by changing diet.
Ex. Anaemic patient take iron from meat, eggs, etc.
• Supplements : Mineral deficiency cannot treat with alone so it
take with multivitamins or mineral supplements. Ex. Vit. D taken
with Calcium.
• Emergency Treatment : Minerals and nutrients are given by IV
for several days.
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Ms. M. P. Maske

11. Ill Effects Of Junk Foods
• Junk foods are food items with very small or no nutritional
value such as cold drinks, burgers, cadies, etc.
• A food that is high in fat, sodium, sugar and provides high
calories yet useless in value is known as junk food.
• Junk food is given very attractive appearance by adding food
additives, colours to enhance flavour, texture.
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Ms. M. P. Maske

12. Types Of Junk Foods
• Refined food : The sugar in more amount, increases unwanted fat
because sugar converts to fat. Ex. Bread, oils, pasta, flour, etc.
• Hydrogenated Fats and Oils : The large amount of fats results in heart
diseases or strokes because of fat deposition in arteries. Ex. Cookies,
burgers, chips, etc. Omega-3 fatty acids is alternative of fats and oil.
• Salts : The excess amount of salt causes high BP. Large amount of food
present in packed food.
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Ms. M. P. Maske

13. Appealing nature of Junk Food
Factors makes it appealing:
• Time factor : Junk food addiction is high, easy to prepare and ready
to consume within no time.
• Taste factor : Great test, achieved by using oils, salts, sugars.
• Attractiveness : Packing of foods has very attractive appearance by
adding additives and colors to enhance flavor.
• Advertising factor : Major role in attracting the public, particularly in
children and adolescents to junk food.
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Ms. M. P. Maske

14. Sr.
No.
Adverse Effects of Junk
Foods
Description
1. Reduced Appetite The junk food fill stomach in very short time for longer
time.
2. Digestive Disorders Junk food damages the blood sugar level due to
presences of large amount of carbohydrates.
3.
Respiratory Problems
Obesity causes breathing problems, asthma, etc.
4.
Affect Nervous System
Lead to acute depression.
5. Dull and Lifeless Skin Increases acne, itching, other body problems.
Adverse Effects of Junk Food
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Ms. M. P. Maske

15. Sr. No.
Adverse Effects of Junk
Foods Description
6. Erosion of Teeth
Enamel gets affect if junk food is not
controlled.
7. Weak Bones DM, weak bones,.
8. Heart Diseases
Increase cholesterol level, DM, Obesity,
Heart attack.
9.
Shortness of Breath
Obesity, DM, reduce stamina,.
10.
Splitting Headaches
Increase or decrease blood sugar level.
11. Negative Calories
Extra calories causes obesity that reduces
stamina.
Adverse Effects of Junk Food
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Ms. M. P. Maske

16. Sr. No. Adverse Effects of Junk
Foods
Description
12. Increased BP Heart attack causes.
13.
Increased LDL Levels
cholesterol need for breakdown of fats, blood level,
and healthy heart its not possible with high intake
of junk food.
14. Behavioral Issues Affect CNS, Aggressive, dull, etc.
15. Obesity Reduce stamina, breathing problem, constipation,
heart problem, social embarrassment.
16. Memory Loss Uncontrolled junk food causes memory loss and
learning problems.
17. Diabetes High blood sugar level
18. Kidney Diseases Malfunctioning of kidney, kidney failure.
Adverse Effects of Junk Food
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Ms. M. P. Maske

17. Nutritive And Calorific Values of
Various Foods
1. Cereals And Millets – Cereals include wheat, rice maize, while
millets include jowar, bajra, etc.
• About 100gm of cereals yield 350 kcal of energy.
• Rice is most consumed cereal in the world and contains 6-9% of
protein.
• Wheat is the major food and contains 9-16% of proteins and
source of energy.
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Ms. M. P. Maske

18. • Maize, maize corn all contains tryptophan.
• Millets include jowar which contain 9-14% and bajra
contains 10-14% of proteins.
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Ms. M. P. Maske

19. 2. Pulses – Pulses contain 20-25% of proteins and it includes red
grams black gram, green gram, arhar dal, etc.
3. Vegetables – It includes green vegetables, potato, carrot, onion,
etc and contains 150-200gm of vegetables should add in our diet
per day.
4. Nuts and Oils Seeds – It includes cashew nut, coconut,
walnut, almonds, mustered seeds, cotton seeds, etc.
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Ms. M. P. Maske

20. 5. Fruits – Fruits are protective food, which includes grapes,
bananas, mangoes, etc and intake of fruits is recommended is 85-
100gm.
6. Animal Food – Meat includes fish, eggs and 15-20% of proteins.
Eggs are rich in nutrients and contains 9 essential amino acids.
7. Fats – Vegetable fats are superior than animal fats.
8. Sugar and Jaggery – Jaggery is source of iron and honey is good
source of carbohydrate.
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Ms. M. P. Maske

21. 9. Condiments and Spices – It includes cardamom, ginger, clove,
garlic, saffron, etc. it enhances taste, colour, flavour and increases
appetite, absorption of food.
10. Milk and Milk Products – It includes curd, ghee, butter,
cheese, khoa, buttermilk, etc contains 90-95% of milk. Milk
contains proteins, carbohydrates, minerals and vitamins.
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Ms. M. P. Maske

22. Calories
• Every person needs a certain quantum of energy measured in
term of calories.
• Energy needs for internal body processes, growth, activity,
utilization of food these activities are called as basal
metabolic processes.
• It measured in term of cal/kg/hr it also term as Basal
Metabolic Rate (BMR).
• Hypothyroidism increases BMR.
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Ms. M. P. Maske

23. Sr. No. Type Calorie Intake
1. Sedentary work 2400 (men); 1900 (women)
2. Moderate work 2800 (men); 2200 (women)
3. Heavy work 3900(men); 3000(women)
4. Pregnant women Normal + 300
5. Lactating mother Normal + 700
6. Infants 100 - 120/kg
7. Children 1200 – 2100/kg
8. Adolescents 2500-3000 (boys); 2200 (girls)
Daily Calorific Requirements
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Ms. M. P. Maske

24. Sr. No. Physical Activity Energy in Cal/kg/hr.
1. Sitting and standing 1.7
2. Personal necessities (dressing,
bathing)
3.0
3. Walking 4.0
4. Active recreation (sports) 4.0
5. Sedentary occupations 1.7
6. Light industrial work 2.5
7. Heavy work 5.0
Energy Cost of Physical Activities
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Ms. M. P. Maske

25. Fortification of Food
• Fortification is the process of adding nutrients or non-
nutrients bioactive components to edible products.
• Fortified foods are those nutrients that do not naturally
occur in the food are added.
• The purpose of food fortification was to reduce nutrient
deficiencies.
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Ms. M. P. Maske

26. Food Products Fortifying Agents
Salts Iodine , iron, flour
Sugar, tea Vitamin A
Vegetable mixture, proteins Vitamin, minerals
Orange juice Calcium
Fortified Food
o Micronutrients involved in fortification are iron, vitamin A, iodine,
zinc, folate, selenium, fluorides.
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Ms. M. P. Maske

27. Types of Fortification
1. Biofortification - is the process in which food crops can be grown
to improve their nutritional value known as biofortification.
2. Microbial biofortification and synthetic biology – The addition of
probiotic bacteria.
3. Commercial and industrial fortification – Addition of
micronutrients at the time of processing like rice, sugar, oil, salt, etc.
4. Home fortification – Ex. Vitamin D drops.
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Ms. M. P. Maske

28. Benefits of Fortification
• Its excellent method for improving health.
• It does not modified the food characteristic.
• Implement fast and improve health in short time.
• Its safe method of improving nutrition among people.
• Its cost-effective method.
• Its possible to add one or more micronutrients.
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29. Introduction To Food
Adulteration
• Food safety is extremely important.
• If its not followed than it lead to food poisoning and food
borne illness.
• Food safety involves the procedures followed at the time of
preparation, handling and storage of food.
• Safe food handling practices and procedure should followed
at every stage of food of production life cycle.
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Ms. M. P. Maske

30. Safe Food Handling
• Have a food safety plan.
• Workers should frequently wash their hands.
• Soap dispenser should used instead of soap bar.
• Hands not washed in sinks.
• Hands should dry with a paper towel.
• Gloves, mask and cap should used.
• Net, washed cloths are used while cooking.
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31. • Food should not left uncover.
• Food worker should not touch their nose, teeth, ear and hairs.
• Food should not be tasted with fingers or with same spoon
repeatedly.
• Sharp equipment's should handled with care.
• Before opening food top of it should be cleaned.
• Food workers should maintain personal hygiene.
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Ms. M. P. Maske

32. Adulteration Of Foods
• Food adulteration is the practice of adulterating food or
contaminated material by adding adulterants, which is poor
quality substances added to food for benefits.
• Addition of adulterants reduces the nutritive value of food.
• The adulterants available in all food products consumed
daily.
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Ms. M. P. Maske

33. Food Products Adulterants Harmful Effects
Milk and Curd Water starch powder Stomach disorders
Ghee, Cheese and
Butter
Mashed potatoes, vanaspati, starch
powder
GI disturbance, Stomach
disorders
Grains Dust, stones, weed seeds, damaged
grains
Liver disorders, toxicity in
body
Pulses Dyes, chemicals Stomach disorders
Coffee Powder Chicory, tamarind seeds powder Diarrhoea
Tea Artificial colouring agents
sugar Chalk powder, washing soda, urea,
etc.
Stomach disorders, kidney
failure
Adulterants And Their Harmful Effects
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Ms. M. P. Maske

34. Food Products Adulterants Harmful Effects
Pepper Dried papaya seeds, blackberries Allergies, stomach and skin
irritation
Mustered seeds Argemone seeds contraction., increased excretion
Honey Dextrose, sugar, corn syrup Stomach disorders
Edible oils Mineral oils, castor oil, artificial
colour
Gallbladder cancer, allergies,
paralysis
Turmeric powder Pesticides, dye, lead metal Cancer, Stomach disorders
Chilli and Coriander powder Redbrick powder, red lead,
colours
Metal toxicity, cancer, lead
poisons, tumours, BP variations
Cumin seeds Coloured grass seeds, charcoal
dust
Stomach disorders
Jam, juice, candies Dyes Cancer
Jaggery Washing soda, powder Vomiting, Stomach disorders
Adulterants And Their Harmful Effects
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Ms. M. P. Maske

35. Artificial Ripening
• Ripening is a physiological process which makes them edible,
palatable and nutritious.
• Fruits ripen on the plant or after harvest, the general changes
associated with ripening are softening of the fruits, change in
colour and development of aroma and flavour.
• It reduces sourness and increase in sweetness of the fruits.
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Ms. M. P. Maske

36. • Usually fruits produce ethylene gas, a plant hormone,
naturally which ripens the fruits.
• The instead of waiting for the natural process for repining,
when artificial substances are used to accelerate ripening
of fruits, process known as artificial ripening.
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Ms. M. P. Maske

37. Effects Of Artificial Ripening
Ethylene Glycol :
• Diethylene glycol, triethylene glycol, methanol, aldehydic
oxidation products are the major impurities ethylene glycol.
• Diethylene glycol is highly toxic it leads to acute renal
failure, may it causes death when it indigested.
• Triethylene glycol is less toxic.
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Ms. M. P. Maske

38. Ethephon :
• Phosphoric acid and monochloroethyl ester of phosphoric
acid are major impurities of ethephon.
• It leads to burn injury, systemic poisoning on skin.
Kerosene :
• Sulphur, hydrocarbons are major impurities of kerosene.
• Pulmonary injuries may lead to death on high
concentration.
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Ms. M. P. Maske

39. Calcium Carbide :
• Arsenic, phosphorous hydride are present in calcium
carbide.
• It produce vomiting, diarrhoea, burning sensation, thirst,
weakness, irritation, burning in eyes and skins, skin
ulcers, cough, shortness of breath.
• This is most commonly used chemical artificial ripening
and popularly known as Masala.
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Ms. M. P. Maske

40. Pesticides
• Pesticides as any substance or mixture of substances
intended for preventing, destroying or controlling
any pests and diseases.
• Pesticides are broadly classified as insecticides,
herbicides, fungicides, bactericides, etc.
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41. Uses Of Pesticides
• The important use of pesticides are they save farmer by
protecting crops from insects.
• Is control pests and plant diseases vectors.
• It control human/livestock diseases vectors.
• it control organism that harm human activities and
structures.
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Ms. M. P. Maske

42. Effects Of Pesticides
• Use of pesticides reduce the general biodiversity in the soil.
• Acute effects - Acute effects in workers that handle pesticides like
abdominal pain, dizziness, headaches, nausea, vomiting, skin and
eye problems.
• Long term effects – Skin, kidney, breast, lung cancers.
• A mother that exposure to pesticides during pregnancy is
associated with an increase in child risk of leukaemia, brain
cancer.
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43. Effects Of Pesticides
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44. Genetically Modified Foods
• GM foods are derived from organisms whose genetic material
(DNA) modified by using modern biotechnology, gene technology,
recombinant DNA technology and genetic engineering.
• It prevent the crops from plant diseases or increase the tolerance of
plants.
• In genetic modification the transfer genes from one species to another
because of its created from same material.
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Ms. M. P. Maske

45. Advantages Of GM Crops
• It grow fast at low cost.
• They achieve the desired change in very few generations.
• Allows greater precision and selecting traits.
• Reduce the risk of random occurrence of undesirable traits.
• They allow a much wider selection of traits for enhancement.
• Improved nutritional content and improved sensory
properties.
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Ms. M. P. Maske

46. Potential Benefits (Long-Term
Effects)
• Improve the agricultural yield with less labour and cost input.
• Provide benefits to the soil.
• Reduced the used of pesticides and herbicides.
• They can grow even environmental condition are not optimum.
• It removed toxic or allergents components.
• Improve the nutritional flavour, texture of food.
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Ms. M. P. Maske

47. Disadvantages Of GM Crops
• Environment: Undesired environmental effects include
nontarget.
• Health: No evidence that GM foods are unsafe. Maybe
sometimes allergens, toxins, decreased nutrients and
antibiotic resistance.
• Allergens: Protein sequences are change with addition of
new genetic material, is concern that modified organisms
produce known or unknown allergens.
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Ms. M. P. Maske

48. • Decreased Nutrients: The DNA of genetically engineered
plants is altered, that GMOs have decreased level of important
nutrients, as DNA is the code for production of nutrients.
• Antibiotic Resistance: Plant genetic engineers have frequently
attached genes they are trying to insert to antibiotic resistance
genes. They readily select the plants and treat with antibiotic
to new genes. Sometimes these the antibiotic-resistance genes
to pathogens in body and make antibiotic less effective.
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49. • Introduction to Toxins: Residual toxins release from gene
introduced into Bacillus thuringiensis (Bt) crops are not
harm humans.
• Naturally Occurring Toxins: The genetic engineering can
unintentionally increases the naturally occurring plant
toxins. Traditional plant breeding can also results in higher
levels of plant toxins.
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Ms. M. P. Maske

50. Dietary Supplements
• The supplements includes vitamins, minerals, amino
acids, enzymes, herbs and other botanicals.
• Dietary supplements are marketed as tablets,
capsules, soft gels, powders and liquids.
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Ms. M. P. Maske

51. Types of Supplements
3 Types of supplements :
• Natural - These supplements are extracted from plants,
animal tissues or inorganic materials like seawater and
rocks.
• Semi-synthetic - These supplements are extracted from
natural sources and then changed chemically.
• Synthetic - These supplements are produced by artificial
methods.
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52. Benefits
• Cod liver oil, iron tablets and multivitamins are taken to
prevent deficiency disease.
• To prevent effects of nutrient insufficiency.
• Reduce the risk of chronic age-related disease such as
cancer, heart diseases, etc.
• To improve immune system.
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53. • To cure or reduce the symptoms of non-deficiency disease
such as depression.
• Facilities athletic performance.
• Increase the need for nutrient.
• To facilitate the intake during pregnancy, illness or old
age.
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Ms. M. P. Maske

54. Sr. No. Dietary Supplements
Roles
1. Vitamins It maintain proper functioning and health of the body. Vit.
C keeps cells healthy, Vit. A for eye vision and healthy
skin, Vit.D for regulate circulation , for strong teeth, bones
and Vit. E for maintain cell structure.
2. Minerals For Healthy live hood, for growth, repair and regulation of
body function.
3. Fibers Regulate the body's use of sugars, helping to keep hunger
and blood sugar.
Dietary Supplements And Their Roles
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Ms. M. P. Maske

55. Sr. No. Dietary Supplements Roles
4. Proteins
Building blocks, Regulates haemoglobin,
formation of enzyme, hormones, Produces
digestive juices and antibodies.
5. Amino Acids Building blocks of proteins.
6. Prebiotics Beneficial for growth of large intestine
bacteria (Bifidobacterial & Lactobacilli).
Dietary Supplements And Their Roles
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Ms. M. P. Maske

56. Indications
• Ensuring Health and Wellness – Cell damage prevented by
neutralising free radicals, antioxidants, consumed individually or
as multivitamins.
• Improving Athletic Performance – Used by athletes for meeting
or exceeding the nutritional demands of competitive body
building.
Ex. Creatine, Dehydroepiandrosterone (DHEA) are the most
popularly used.
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57. • Enhancing Personal Appearance –
Propre diet enhance the appearance and make
healthy.
• Avoiding Pharmaceuticals –
Use of dietary supplement get relief from pain,
avoid GI side effects.
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Ms. M. P. Maske

58. Nutraceuticals
• In 1989, Stephen Defelice was coined the term nutraceuticals
from nutrition and pharmaceutical.
• Nutraceuticals define are the foods or food ingredients that
provide medical or health benefits.
• Nutraceuticals are substance that is considered as food or its
part, which provides nutritional value and other health
benefits, including disease prevention or health promotion.
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59. Concept of Neutraceuticals
Nutrition
Required for
health
Pharmaceuticals
Remedy for
sickness/injury
Neutraceuticals
Preventative
medical
approach
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Ms. M. P. Maske

60. Nutraceuticals Benefits
• It increase the health value of our diet.
• It help to avoid particular medical conditions.
• It have physiological benefits.
• It help us live longer.
• All therapeutic areas such as pain-killers, cold, cough,
sleeping disorders, digestion, prevention in cancer, BP,
depression, DM, etc has been covered by neutracuticals.
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61. Classification
• According to their food source
• According to their mechanism of action
• According to their chemical nature
• According to their higher contents in specific food
items
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62. Dietary Supplement Health And
Education Act (DSHEA)
• Act was passed in 1994, and dietary supplements as food
and not drugs.
• A dietary supplement : Is a product that is contains one or
more dietary ingredients like vitamin, minerals, herbs, etc
for use for increase daily intake of these.
• Labeled as a “Dietary supplements”.
• Its not used as conventional food.
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63. Medicinal Plants Used as
Neutracuticals
Plant Names Constituents Uses
Agaruscus campestris
(Mushroom)
Glucose, fructose, glycogen, folic
acid, thiamine and riboflavin
Given in anaemic patients.
Aloe barbadensis (Aloevera) Glucose, galactose, mannose,
galacturonic acid, proteins.
Used in wound healing.
Laxatives and skin diseases.
Andrographis paniculate
(Kalmegh)
Andrographolide and
neoandrographolide
Antibacterial, anti-inflammatory,
immunosuppressive.
Azadirachta indica (Neem tree) Proteins, fibres, fat,
carbohydrates, minerals
Leprosy, burning sensation,
ulcers, fevers, TB.
Citrus reticulata (Orange) Vitamin, citric acid, sugar Cough, chest pain, diarrhoea,
vomiting, diuretic.
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Ms. M. P. Maske

64. Medicinal Plants Used as
Neutracuticals
Plant Names Constituents Uses
Curcuma longa
(Turmeric)
Proteins, fat,
carbohydrates, fibres,
minerals
Skin tumours, gastric ulcers, jaundice, anti-
inflammatory, hepatitis
Emblica officinalis
(Amla)
Proteins, carbohydrates,
fibres, minerals
Help in Lung infection and respiratory infection,
balance endocrine system.
Eugenia jambolana
(Jamun)
Tannins, glycosides
jambolin, starch, sugar,
resin, gallic acid
Diabetes, diarrhoea, ringworm.
Lactobacillus
acidophilus DDS-1
strain (Probiotic)
Stimulate immune system, dermatitis, cancers.
Streptococcus
thermophilus (Probiotic)
Recovery in malnutrition, antioxidants, anti-tumor.
Zingerber officinal
(Ginger)
Antibacterial, antifungal, hypoglycaemic, anti-
inflammatory, anti-parasitic.
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65. Drug – Food Interactions
• When a food/nutrients alters the effects of drug, alteration
is known as drug-food interaction.
• Drug-food interaction can occur with prescription drugs,
herbal products and dietary supplements.
• Risk for food-drug interactions are age, gender, medical
history, number of medication use, patient non-compliance,
etc.
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66. Drug – Food Interactions
Ms. M. P. Maske
66

67. Some Common Drug-Food
Interaction
Drug Class Food That Interact Effect What To Do
Analgesic- Acetaminophen Alcohol Increase liver toxicity risk Avoid alcohol
Antibiotic-
- Tetracyclines
- Amoxicillin, penicillin,
Zithromax, erythromycin
- Nitrofurantoin
- Dairy products:
iron supplements
- Food
- Food
- Decrease drug
absorption
- Decrease drug
absorption
- Decrease GI stress,
sloew drug absorption
Avoid milk before and
after food.
Take with food or
milk.
Antifungal- Griseofulvin High-fat meal - Decrease drug
effectiveness
Avoid excess vit. C
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Ms. M. P. Maske

68. Drug Class Food That Interact Effect What To Do
Anticoagulant-
Warfarin
Food rich in vit. K Decrease drug
effectiveness
Limit foods high in vit. K
Anticonvulsant-
Phenobarbital,
primidone
- Alcohol,
- Vit. C
- Increases drowsiness
- Decrease drug
effectiveness
- Avoid alcohol
- Avoid excess vit. C
Antihistamine-
Diphenhydramine,
Chlorpheniramine Alcohol Increases drowsiness Avoid alcohol
Anti-hyperlipemic-
Lovastatin
Food Enhance drug
absorption
Take with food
Diuretic-
Spironolactone
Food Decrease GI irritation Take with food
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Ms. M. P. Maske

69. Drug Class Food That Interact Effect What To Do
Anti-hypertensive-
Felodipine, Nifedipine
Grape fruit juice Increases drug absorption Changing diet with
consult your physician
Anti-inflammatory-
Naproxen, Ibuprofen
- Food or milk
- Alcohol
- Decrease GI irritation
- Damage or stomach
bleeding
Take with food or milk
Avoid alcohol
Psychotherapeutic-
MAO inhibitors:
Isocarboxazide,
Tranylcypromine,
Phenelzine
Foods high in
tyramine: cheeses,
pickled, bananas.
Risk for hypertensive
crisis
Avoid foods high in
tyramine
Acid Blocker- Ranitidine,
cimetidine, famotidine,
nizatidine
Vit. B12 Decrease vitamin
absorption
consult your physician
regarding B12
supplements
Antineoplastic-
Methotrexate
Folic acid, Vit. B12 Decrease vitamin
absorption
consult your physician
regarding supplements
Laxative- Fibercon, Mitrolan Vitamins and Minerals Decreases nutrient
absorption
consult your physician
regarding supplements
69
Ms. M. P. Maske

70. 70 Ms. M. P. Maske