ROLE OF FOOD AND NUTRITION

1. FOOD & NUTRITION
ROLE OF NUTRIENTS IN HEALTH
& NUTRITION

2. DEFINITIONS

3. NUTRITION
Nutrition is “the science of
food,nutrients &other
substances therein, their
action,interactive and
balance in relation to
health&disease.

4. HEALTH
Health is defined by the World Health
Organisation(WHO)as a state of complete
physical,mental,&social wellbeing &not merely
&absence of disease or infirmity & an ability to
lead socially &economically productive life”Intake
of a diet containing the essential nutrients in
correct amounts is very important to maintain
good health

6. NUTRITIONAL
STATUS
• It is the condition
of the body as
influenced by the
food.

8. NUTRIENTS
One usually does not relate the ingestion of a
specific nutrient with concerns about the toxicity of
that nutrient.
However,intakes of essential dietary chemicals
from zero to excessive produce responses, from
lethal because of nutrient deficiency to an optimal
health response and back to lethal because of
intolerably high concentrations.

10. However, one can argue that the health problems
associated with high intakes of protein, fats, or
energy are really manifestations of nutrient
toxicity, i.e.,cardiovascular disease,cancers, &eye
diseases such as macular degeneration and other
chronic

12. The other potential means whereby nutrient
intakes can present health problems is the abuse of
nutrient supplementation.
A nonfood source of nutrient can produce
pharmacological actions at concentrations well
above normal dietary amounts.

13. Over the last few years, dietary reference intakes
(DRIs)have been developed by the food and
Nutrition Board of the National Academy of Sciences.
The premise for developing DRIs is that such values
reflect the current knowledge of nutrients,
particularly with respect to their role in diet and
chronic diseases.

14. Similar to recommended dietary allowances (RDAs),
DRIs are reference values for nutrient intakes to be
used in assessing and planning diets for healthy
people
A vital component involved in the development of
DRIs is the value for tolerable upper level (UL)

15. UL is the highest level of daily nutrient intake that
is likely to pose no risk of adverse health effects in
almost all individual in a specified life stage group
Often, Uls apply to nutrient intake from
supplements because it would be extremely
unusual to obtain such large quantities of specific
nutrient in food farm.

16. The objective of Uls is to indicate the need to
exercise caution to consuming amounts greater
than the recommended intakes.
It doesn’t mean that high intakes pose no risk of
adverse effects.

17. NUTRITION AND HEALTH
An adequate diet should contain liberal
amount of protein rich & productive foods &
should supply all the dietary essentials in
the required amounts.
The rate of growth of children & the
nutritional status of the population are very
good.

19. RELATION OF NUTRITION TO HEALTH
Food is essential for human existence just like the air we
breathe or the water we drink.
The food that we eat is utilized in the body & the assimilated
substances are used for the growth & maintenance of tissues
A living organism is product of nutrition.

21. Food materials ingested by the body are digested,
absorbed &metabolized.
Useful chemical substances derived from food by
the body are called nutrients.
A no. of food stuffs have to be selected to get all
the nutrients.

22. RETENTION OF NUTRITIVE
VALUE
Primary consideration in the Study of food
science is the retention of nutrients during
processing.
Certain cooking methods &preparations at home
may produce food loss of nutritive value to a
considerable degree from reported value.

23. It may produce membrane alteration,resulting
in the loss of cellular structural integrity and
changes in membrane permeability or various
functional abilities of various
macromolecules,which can subsequently affect
the ability of organism to metabolize various
toxicants.

25. GOOD NUTRITION – A
MULTIDISCIPLINARY EFFECT
Each step in the food chain must provide
conditions that ensure retention of maximum
nutrients,safety and quality.
Application of agricultural sciences and technology
to produce sufficient amount of plant and animal
foods.

26. Harvesting and transporting food to processors.
Processing and packaging of foods.
Adequate storage,transportation & marketing
facilities to make food available at times and in
places where needed.
Efficient use of food within home & institutions.

27. • Food and
nutrition are the
way that get
fuel,providing
energy for our
bodies.

28. CONCLUSION
Good nutritional habits & a balanced diet
aren’t developed in one day,nor are they
destroyed in one unbalanced meal.
Health ful eating means a lifestyle of
making choices and decisions,planning,and
knowing how to make quick&wise choices
when you haven’t planned.

29. REFERENCE
Martin Eastwood. 2003.principles of human
nutrition. Blackwell Science +Bussiness
Media.New York.