What is Nutrition? Why we need nutrition? How much nutrition we need?

1. BY – NIHARIKA VERMA
NUTRITION AND
DIET

2. WHAT IS NUTRITION?
 Nutrition is a science, in which we study the
process of taking in food and using it for growth,
metabolism, and repair.
 The food that you eat and the way that it affects
your health.
 Nutritional stages are ingestion, digestion,
absorption, transport, assimilation, and excretion.

3. NUTRITION STATUS
GOOD POOR
Healthy Appearance Dull Appearance
Skin Skin problem
Hair and nails Nail disorder, Rough hair
Healthy look Low Stamina
Active activities Weak

4. HOW MUCH NUTRITION WE
NEED?
According to age
According to gender
According to where we get
-Wake up early
-Early to go bed.

5. WHAT IS FOOD?
 We can’t survive without food. It gives energy to
us. Extra glucose- Glycogen.
 Glycogen ---- Liver/Muscle – store
 Excess glucose – Fat
 Saliva – Starch/molecules/large unit.
 Food – Plant (Green Vegetables, pulses) /
Animals (Fish, meat, egg, milk).

6. FOOD AS A SOURCE OF
NUTRIENTS
 It is a more basic need of man than shelter and
clothing.
 It provides adequality for the body’s growth,
maintainance, repair and reproduction.
 It furnishes the body with the energy required for
all human activity.
 It provides materials requires for the building and
renewal of body tissues and the substances that
act so regulate body processes.
 It must be served by the body diet in order to
maintain the body health.

7. PROCESS OF FOOD
 DIGESTION: We eat – it breaks compounds.
Carbohydrates – protien – rest of nutrients.
 ABSORPTION: Nutrilization- Waste product
formation.
 EXCRETION: Waste removal of substances. In
human, the skin, lungs, and kidneys are
excretory organs.

8. NUTRIENTS
 These are compounds found in food.
 Food are composed of dozens or even hundreds
of different kinds of substances the
‘NUTRIENTS’.
 It should be consumed in adequates amounts,
fulfil all the functions of the body.
 Kinds of nutrients found in all foods are
Carbohydrates, fat, protien, vitamins, minerals,
and water.

9. TYPES OF NUTRIENTS
MACRO (LARGE
amount of energy)
MICRO (SMALL
less amount of
energy)
MORE ENERGY LESS ENERGY
Water Water
Protein Vitamins
Fat Mineral

10. WHAT FOOD IS CONVERTED
TO:
 CARBOHYDRATE is turned into glucose, which
our bodies need to make energy.
 PROTIEN is turned into amino acid, required for
cell growth and repair.
 FATS and OILS are turned into fatty acids and
glycerol, needed to make cell membrane and to
insulate our bodies. Fats also contain fat soluble
vitamins.
 VITAMINS and MINERALS salts do not have to
be digested because they are already small
enough to get into our blood.

11. BILE
 Fats and oils are broken down by the enzyme
lipase; but before lipase can really get to work the
lipids can really get to work the lipids first need to
be emulsified.
 This is done by bile, a substance secreted in the
liver and stored in the gall bladder, which is
added to food via the bile duct when food is
passing through the duodenum.
 Bile is not an enzyme.

12. FIBRE
 Also known as cellulose.
 There are two types of fiber – soluble and insoluble.
 Plants – woody (eg. BARK)
 CLASSIFICATION OF FIBRE
 SOLUBLE DIETARY FIBRE:
(i) It is edible portion of plant food, which is resistant to
digestion and absorption in the small intestines.
(ii) Soluble fiber in gummy and is primarily found in the pulp
of fruits, legumes, green vegetables, etc.
ADVANTAGES :
1. Lowers the low density lip protein therefore reduces the
risk of heart diseases.
2. Regulates blood glucose level.

13.  INSOLUBLE DIETARY FIBRE:
(i) It is made up of the structural material of cell
wall of plant foods.
(ii) It adds bulk to the stools, softens the stool and
increase the transit time through the intestinal
trait.
ADVANTAGES:
1. Remove toxic waste from the body.
2. Promotes regular bowel movement and
prevents constipation.

14. FAT AND LIPID
 Fats are classified as saturated fatty acids and unsaturated fatty
acids , essential fatty acids, trans fatty acids, short chain,
medium chain and long chain, medium chain and long chain fatty
acids.
 Triglycerides- it is naturally consist of fats and oil and they are
the major form of lipid.
 Fat – 1 gm = 9 kcl
Two sources – animal
- plant
 Lipid - Oil Fat (plant) – Vegetable oil, seed oil, mustard oil.
- Solid Fat (animal) – Ghee, milk, paneer, butter
Both are important – recommendation saturated fat less.
- unsaturated fat – in proportion as required.
Adipose sites- fat store , release energy.
- extra glucose, fat store.

15. FATS
 Fats in food also provide satiety (feeling of fullness) by slowing
the rate at which the stomach empties.
 Fats serves as a thermal insulator.
 Nuts and seeds are rich sources of fat.
 These are most concerntralized form of energy in the food.
 When excess energy is supplied to the body, it is stored into fat.
 Fats upto about 15% is present in the germ of cereals.
 Fat serves as an energy reserve.
 Fat promote more absorption of fat soluble vitamins (Vitamin
A,D,E, and K)
 Fat intakes ensures feeling of fullness.
 Fat contribute to texture, flavor, and taste, and increase
palatability of the diet.
 Fats serves as a thermal insulator.
 Some fats contains anti oxidant which provides stability to the oil
and prevent rancidity.

16. BALANCED DIET
 Nutrition taken according to age group.
Carbohydrates, minerals, vitamins, water, fat,
proteins.
MAL NUTRITION
Under Nutrition Over Nutrition

17. WATER
 Also known as Forgotten Nutrient.
 Toxic substances – urine, sweating, soluble.
 Mediator, carries transporter, hydrates skin.
 Chemical components – H2O(Hydrogen)  Oxygen
 Water is a food or nutrient.
 Example- Cucumber, watermelon, Muskmelon, Palak,
Saag, Coconut Water, Lockey, etc.
 Body Balancing – water
 Body weight 2/3 Water
 Water works with mixed or solvent.
 Fat is not dissolved in water.
 Universal Solvent- Water

18.  Remove toxins- water
 Water is the second only to O2 in importance
for the body.
 It is an ideal medium for transporting
dissolved nutrients and wastes throughout the
body.
 Some foods contain a high percent of water
 Oxidation of carbohydrates, fat and protein in
the body yields water.

19. PROTEIN
 Protein – 1gm = 4kcl
 Body building food
 Keratin protein
 Muscle tightening
 Plants- pulses
 Animals – egg, milk, fish, red meat, chicken.
 Fat – oil (solid) – Plants source, Animal Source
 Amino Acid
 Simple protein – Keratin, Elastin, Glycotin
 Primarily takes place.
 Essential amino acid – food we eat for making amino acid
by nutrition.
 Non – Essential body makes its own.
 Animal source – Large amount of protein,

20.  Veg- Dal, sprouts, paneer.
 Protein – Hormones formation, regulates
hormone activity, water.
 Mix diet and variation fats.
 Proteins are the major source of building material
for the body.
 They play an important role as structural
constituents of cellular membranes and functions
in the maintenance and repair of body tissues.
The food value of the protein depends upon the
nature and content of its Amino Acids.
 Protein are found in both animal and plant tissue.

21. VITAMINS
 A, B, C, D, E – VITAMIN
 Accessories nutrients.
 Protects from damage of body.
 Eye vision, free radical, infection control, calcium
absorption.
 Vitamins are “accessory nutrients”.
 They are required for the proper utilization of the bulk food
of the diet.
 Carbohydrates, protein, fats and for the maintenance of
good health.
 Vitamins together with minerals are involved in small
quantities in the regulation of body processes.
 They are constitution of enzymes which function as
catalyst for many biological reactions within the body.
 Vitamins are found in plant and animal tissue.

22.  They are simple organic substances they are easily
synthesized and synthetic vitamins are therefore
added to enrich or supplement those found in food
producer.
 Vitamins are organic compounds required in the diet
in small amounts to perform specific biological
functions for normal maintenance of optimum growth
and health.
 The word vitamin comes from the Greek word
“VITAMIN” which means “Vital for Life”.
FAT SOLUBLE VITAMINS
 Soluble in fat
 Absorbed along with other lipids.
 Requires carrier proteins
 Stored in liver
 Deficiency manifests only when stores are depleted.
 Toxicity- Hyper vitaminosis may result.
 Single large does may prevent deficiency.
 Example- A, D, E. & K

23. WATER SOLUBLE VITAMINS
 Soluble in water
 Absorption is simple
 No requirement of carrier protein
 Excreted in urine
 Deficiency manifests rapidly as there is no
storage
 Unlikely, since excess is excreted.
 Regular dietary supply is required.
 Example- B complex and C.

24.  VITAMIN A
- Anti effective
- Deficiency – night blindness
- Work on eye vision
- Growth of bone and tissue
 VITAMIN B
- B1- Thiamin
- B2- Riboflavin
- B3- Niacin or Nicotinic
 VITAMIN C (ascorbic acid)
- Good immune system
- Citrus fruits, apples, salads
- Helps to make collagens
 VITAMIN D (sun shine vitamin)
- Bones and teeth development
- Deficiency of rickets
- Macro organism, infected cure.
- Sources – Animal source – Butter, milk

25. MINERALS
 Accessories nutrients , PH balance.
 Anti oxidant
 Sodium chloride, potassium
 Sodium – contraction and relaxation.
 Na – preservative
 Never impulse, generate, transport
 Example- salt, bread / cake, glucose- main source of
energy of carbohydrates.
 Minerals also act as catalyst for many biological reactions
within the body.
 Functions as building of bones and other structural parts of
the body, muscular contraction, transmission of messages
through the nervous system and the digestion and
utilization of nutrients in food.

26. Macro Mineral/ Micro Mineral
 Macro minerals are calcium, phosphorus, iron ,
magnesium, and sulphur are required in large
quantities etc
 Macro minerals are zinc, copper, iodine, manganese,
cobalt, etc are required in small quantities.
CALCIUM – (Ca)
• Functions-
1. bones and teeth formation,
2. clotting of blood,
3. contraction of muscles,
4. It helps in the maintenance of permeability of cell
membrane to permit movement of the material in
and out of the cell.
5. It is important for both structure and function of the
body.
6. Helps in the action of enzymes.

27.  Source of calcium- dairy products- milk, curd, paneer,
khoya.
Ragi, sea some seeds ( til), dark green leafy veggies.
IODINE – (I)
• Functions-
1. The basic function of I is as a constituent of the thyroid
hormones.
2. Thyroxin (tu) and Tri- idothyroxin (T3)
3. The basic function of Iodine relates to control of bodies
BMR by the synthesizing thyroxin.
4. Deficiency of Iodine- Groitre
5. Physical Deformity- Dwarfism
6. Mental Retardation, hypothyroidem  thyroid Gland can
not make enough
7. T3 and T4 and the BMR is lowered.
• Sources of iodine- the amount of iodine in various food
sources varies depending upon the contents of soil.
Sea food provides a good amount of iodine.

28. PHOSPHORUS – (P)
• Functions-
1. Formation of bone and teeth.
2. As a compound for enzymes needed in CHO, fat and protein
metabolism.
3. It helps in ATP (fuel for human body) transportation.
4. It is an essential constituents of all cells.
• Sources of phosphorus- High protein foods are rich in
phosphorus.
Example – milk, egg, flesh food.
Many processed food and soft drinks have added phosphorus.
SODIUM – (Na)
• Functions-
1. Sodium is an essential part of a cell membrane system
(transport glucose and galactose across the membrane in the
small intestine)
2. Sodium is the form of common salt, regulates the water
content of the body.
3. Common salt used in looking is the major dietary source of Na.
4. Na occurs naturally in plant food and animal food.
5. It plays a important role in maintaining the acid base balance
in the body.

29. • Sources of sodium- vegetables and fruits. Cereals –
bread, meat and cheese, poultry fish salted snacks.
IRON (Fe)
• Functions-
1. It is essential component of hemoglobin.
2. Iron is found in two proteins in the body 1.
Hemoglobin(RBC) 2. Myoglobin(muscle cell)
3. Iron is necessary for antibody
4. It helps the body to make full use of its oxygen both
transporting it to wherever it is needed and then
ensuring that it is properly utilized.
5. Iron deficiency is Anemia.
6. ANEMIA- It is decrease in the amount of RBC
caused by having too little iron. Iron Deficiency
anemia is used caused by a diet insufficient in iron
or from blood cells. Mostly women and pregnant
woman are iron deficient.
• Sources of Iron – cereals (rice flakes), millets, green
veggies, pulses, leafy veggies, red meat, egg yolk,

30. POTASSIUM (K)
• Functions-
1. It is involved in electrical and cellular function in
the body.
2. It is needed for the proper functioning of nerve
cells, brain functioning.
3. It is necessary for the building of muscles and
for normal body growth.
4. Regulates the water balance in the blood
• Sources of Potassium- it is found in meat, milk
fruits, vegetables.

31. CARBOHYDRATES
 1 gm = 4kcl
 C  Carbon , H Hydrogen , O Oxygen
 It is madeup with organic component that is carbon,
hydrogen, oxygen.
 Main source of 50-70% energy, carbohydrates, glucose,
main source of energy
 Example- Roti, cereals, grains
CLASSIFICATION
• Monosaccharide- one unit
• Disaccharide- 2 units
• Oligosaccharide – 3-9 units
• Polysaccharide – Many more units
# Saccharide means Sugar

32.  Lactise enzymes or lacto – disaccharide  mild
(glucose), Sugar (glactos)
 Enzymes breakup molecules
 Oligosaccharide – pulses- glucose, starch – rich
potatoes , fibers
 It is made up the bulk of our diet.
 Chief source of energy.
 About 70% of the energy requirement for all body
funtions is obtained from Carbs.
 Energy is produced by the oxidation or internal
burning (cellular respiration) of carbs.
 Carbs also helps in the utilization of protein and
fats
 Carbs when consumed in excess are cinverted
into fats (some glycogen also) to be used when
needed.

33. SIMPLE CARBOHYDRATES COMPLEX CARBOHYDRATES
It refer to the carbs that contain
single monosaccharide units.
It refer to a polysaccharide that
is made up of hundreds or
thousands of monosaccharides
units.
It is easy to digest (fast
digestion)
Takes time to digest (slow
digestion process)
Types include monosaccharides
(glucose, fructose,
galactose)and disaccharides
(maltose, lactose, glucose)
Types include polysaccharide
such as starch
Contain sweetness (less unit of
sugar)
Less sweet than simple carbs.
Quickly raise blood lends. Slowly raise blood glucose

34.  Complex compounds that contains-
Carbon, hydrogen, oxygen, nitrogen
 Basic unit
Amino acid- building blocks of proteins are joined by peptide
bonds.
Amino acid
2 amino acids combined with peptide bond.
 Carbo- Kilo calories – food burn  heat, gas, 1gm decrease
 Essential amino acid – food we eat for making amino acid by
nutrition.
Non – essential body makes its own.
Animal source large amount of protein.
Veg dal, sprouts, paneer,
Protein- hormones formation, regulates hormone activity, water,
calories – burn , measurement – kilo calories
50-70% carbo
12-15% protein
20% fat
Food – 1 kl -100 Joule, 4.18 – 1kcl