Diversity of food

1. DIVERSITY OF FOOD
WITH IT’S RDA AND ANOMALY
NATURAL AND ARTIFICIAL VARIATION BETWEEN ONE FOOD
TO ANOTHER IN THEIR COMPOSITION.
Diversity of food can be classified on the basis of different nature.
Some are listed below,
On the basis of
Biological importance: -carbohydrate ,fat , proteins, minerals etc.
Properties:- physical and chemical nature
Social values:- edible and non-edible type
Medical importance:- medicine manufacturing
Etc.

2. DIVERSITY OF FOOD
-Our universal food are plants and animals.
IMPORTANCE OF FOOD
CARBOHYDRATES :- Energy and fiber source
RDA:-
Baby-60g per day
Adult and children- 130g per day
Pregnant women- 175g per day
Sources :-bread, beans, milk, popcorn, potatoes, cookies,
spaghetti, soft drinks, corn, and cherry pie etc.
-It’s forms are sugar, fibers and starch
Abnormalities due to carbohydrates:- Hypoglycemia , ketosis,
Weight gain, choosing carbs etc.

3. DIVERSITY OF FOOD
PROTEIN:- Structural and building blocks
RDA:-
Babies-10g per day
Adult-46g per day
Pregnant women-71g per day
Sources:- Sea foods, Milk, Cheese ,Yogurt ,egg, beans,
pork, Soy, Lean beef etc.
Abnormalities due to protein:- Marasmus, Kwashiorkor,
Cachexia etc.

4. DIVERSITY OF FOOD
FAT:- Energy storage and cell repair
RDA:-
Baby-31g per day
Adult-70g per day
Pregnant women-75-90g per day
Sources:- saturated fats include beef, beef fat, veal, lamb,
pork, lard, poultry fat, butter, cream, milk, cheeses etc.
Abnormalities due to fat:- chronic vascular disease,
phrynoderma, toad skin, brain disorders, systemic
atrophies etc.

5. DIVERSITY OF FOOD
MINERALS:- Involves in enzyme function, Nerve impulses and
bone structure
Sources:- meat, cereals (including cereal products such as
bread), fish, milk and dairy foods, vegetables, fruit (especially
dried fruit) and nuts etc.
MACRO:-
Sodium-Fluid balance, nerve
transmission, muscle contraction
source:-processed meats, some
canned foods, cheeses, breads, cereals, sauces, pickled foods,
commercial rice or pasta mixes and condiments etc.
RDA- 5-10g/d
Deficiency disease:- Almost unknown
on normal diet

6. DIVERSITY OF FOOD
Chloride :-Fluid balance, stomach acid production
Sources- Table salt or sea salt
RDA:-5-10g/d
Deficiency disease:- Almost unknown on normal
diet
Potassium :-Fluid balance, nerve transmission, muscle
contraction
Sources- Fruits, nuts and vegetables
RDA:-3-4g/d
Deficiency disease:- Muscular weakness, mental
confusion

7. DIVERSITY OF FOOD
Calcium :-Bone and teeth health maintenance, nerve
transmission, muscle, contraction, blood clotting
Sources- Milk, milk product, beans and vegetables
RDA-0.8-1g/d
Deficiency disease:- Rickets, osteoporosis,
osteomalacia
Phosphorus :-Bone and teeth health maintenance, acid-
base balance
Sources- Milk, leafy vegetables, cereals
RDA-0.8-1g/d
Deficiency disease:- Rickets, osteomalacia

8. DIVERSITY OF FOOD
Magnesium :-Protein production, nerve transmission,
muscle contraction
Sources- Milk, céréales, leafy vegetables, fruits
RDA-300-350mg/d
Deficiency disease:- Neuromuscular weakness,
Irritation
Sulfur :-Protein production
Sources- Sulfur containing amino acid
RDA-5-10g/d
Deficiency disease:- Almost unknown

9. DIVERSITY OF FOOD
TRACE :-
Iron :-Carries oxygen, assists in energy production
Source-Liver and heart, leafy vegetable, fruit, iron
cookware
RDA-10-15mg/d
Deficiency disease:- Hypochromic, Microcytic
anemia
Zinc :-Protein and DNA production, wound healing,
growth, immune system function
Source- Meat, milk, fish
RDA-10-15mg/d
Deficiency disease:- Growth retardation, Poor
wound healing, Hypogonadism

10. DIVERSITY OF FOOD
Iodine :-Thyroid hormone production, growth, metabolism
Source- Sea foods, Iodized salt
RDA-150-200 micro gram/d
Deficiency disease:- Cretinism, Goiter, Myxedema
Selenium :-Antioxidant
Source-leafy vegetables, organ meat, sea foods
RDA-50-200 micro gram/d
Deficiency disease:- Muscular degeneration,
Cardiomyopathy

11. DIVERSITY OF FOOD
Copper :-Coenzyme, iron metabolism
Source- Organ meat, leafy vegetables, cereals
RDA-2-3mg/d
Deficiency disease:- Anemia, Menke’s disease
Manganese :-Coenzyme
Source- cereals, leafy vegetables , fruits
RDA-2-9mg/d
Deficiency disease:- Almost unknown

12. DIVERSITY OF FOOD
Fluoride :-Bone and teeth health maintenance, tooth decay prevention
Source-Drinking water, fruits
RDA-2-4mg/d
Deficiency disease:- Dental caries, Osteoporosis
Chromium :-Assists insulin in glucose metabolism
Source- Meat, whole grains, brewer’s yeast, leafy vegetables
RDA-10-100 micro gram/d
Deficiency disease:- Impaired glucose tolerance
Molybdenum:-Coenzyme
Source- Vegetables, cereals
RDA-75-200 micro gram/d
Deficiency diseases:- Almost unknown

13. DIVERSITY OF FOOD
VITAMINS:- Involves in chemical reaction
Sources:- Whole grains, seeds and beans, liver, fruits, carrot, milk, cheese, yogurt etc.
FAT SOLUBLE:-
Vitamin-A:- Vision, reproduction, immune system function
Sources- Liver, kidney, egg yolk, milk, cheese, butter, Green vegetables, papaya,
carrot etc.
RDA-
700-900 micro gram/d
Deficiency diseases:- Xeropthalmia, Keratomalacia, Growth and reproduction
problems, Papilloedema, retinal haemorrhage etc.
Vitamin-D:- Bone and teeth health maintenance, immune system function
Sources- Fatty fish, fish liver oil, egg yolk, milk, meat etc.
RDA-
5-10mg/d
Deficiency diseases:- Rickets in children and osteomalacia in adults, band-
shaped keratopathy etc.

14. DIVERSITY OF FOOD
Vitamin-E:- Antioxidant, cell membrane protection
Sources- Vegetables, wheat germ oil, cotton seed oil, peanut
oil, corn oil, sunflower oil etc.
RDA-
8-10mg/d
Deficiency diseases:- Sterility, Degenerative changes in
muscles, Megaloblastic anemia, Neuropathy etc.
Vitamin-K:- Bone and teeth health maintenance, blood clotting
Sources- Cabbage, Cauliflower, Tomatoes, Alfa, Spinach,
Green vegetables, Meat, cheese, Milk, liver etc.
RDA-
70-140 micro gram/d
Deficiency diseases:- Bleeding, Hypoxia, neuropathy etc.

15. DIVERSITY OF FOOD
Water soluble vitamins:
B1(Thiamine): Coenzyme, energy metabolism assistance
Sources:green peas, beet greens, Brussels sprouts, spinach, cabbage,
eggplant, romaine lettuce, and crimini mushrooms.
RDA: 1-1.5 mg/d
Deficiency diseases: Beri-beri, Peripheral neuropathy, corneal anesthesia,
conjunctival and corneal dystrophy, acute retrobulbar neuritis, external
ophthalmoplegia.
B2(Riboflavin):Coenzyme, energy metabolism assistance
Sources: Milk and milk product, meat, eggs, liver, kidney, cereals,fruits,
vegetables, fish etc.
RDA:1.2-1.7 mg/d
Deficiency diseases: Photophobia, burning sensation, conjunctival irritant,
vascularization of cornea, cheilosis, glossitis, dermatitis etc.

16. DIVERSITY OF FOOD
B3(Niacin):Coenzyme, energy metabolism assistance
Sources: Liver, yeast, whole grains, cereals, pulses, peanut, milk, fish,
eggs etc.
RDA: 15-20 mg/d
Deficiency diseases: Pellagra, dermatitis, diarrhea, dementia, orothermia,
blurred vision etc.
B5(Pantothenic acid): Coenzyme, energy metabolism assistance
Sources: Egg, liver, meat, yeast, milk etc
RDA: 5-10 mg/d
Deficiency diseases: Burning feet syndrome, heart failure, conjunctivitis,
cystitis, colitis etc

17. DIVERSITY OF FOOD
B6(Pyroxidine): Coenzyme, amino acid synthesis assistance
Sources:Egg, yolk, fish, milk, meat, corn, cabbage, roots, etc
RDA: 2-2.2 mg/d
Deficiency diseases: Neuropathy, Hypochromic microcytic anemia,
Amnesia, AMD(age related macular degeneration) etc.
BIOTIN: Coenzyme
Sources: Liver, kidney, egg yolk, milk, tomatoes, grains tec
RDA: 100-300 mg/d
Deficiency diseases: Dermatitis, hallucinations, myopathy, glossitis,
Hypophagia etc.

18. DIVERSITY OF FOOD
FOLIC ACID: Coenzyme, essential for growth
Sources: Green leafy vegetables, whole grains, cereals, liver, kidney, yeast, eggs etc.
RDA: 200 micro gram/day
Deficiency diseases: Optic neuritis, Anemia, crohn’s diseases and celiac diseases, ischematic
diseases etc.
B12(Cynocobalamine): Coenzyme, red blood cell synthesis
Sources: Liver, kidney, milk, curd, egg, fish, pork, chicken etc.
RDA: 3 micro gram/ day
Deficiency diseases: Pernicious anemia, Neuropathy, Vision loss, dermochromic syndrome,
Amnesia etc.
WATER:- Solvent and lubricant, Transport of nutrient and temperature regulator

19. DIGESTION AND ABSORPTION
CARBOHYDRATES:
Digestion:
Mouth: (salivary enzyme, ptyalin)
Saliva-enzyme salivary amylase -
polysaccharide(cooked starch) - disaccharide to dextrin
and maltose.
Stomach:
Gastric juice - gastric amylase - weak amylase -
the action is negligible

20. Small intestine:
Pancreatic juice: pancreatic amylase – polysaccharide - disaccharide to
dextrin, maltose and maltriose.
Sucrase – sucrose - glucose and fructose
Maltase - maltose and maltriose - glucose
Succus entericus: Lactase – lactose - glucose and galactose
Dextrinase - dextrin, maltose and maltriose - glucose
Trehalase – trehalose - glucose
Absorption:
Glucose, galactose and fructose
All are transported from the lumen of small
intestine into the epithelial cells in the mucous membrane of small intestine
by means of sodium cotransport.
Absorbed into portal vein by facilitated diffusion.

21. PROTEINS
Digestion;
Mouth: saliva - no proteolytic enzyme - polysaccharides(cooked
starch)-disaccharides to dextrins and maltose
Stomach: gastric juice - pepsin-protein - proteoses, peptones, large
polypeptide
Small intestine:
Pancreatic juice: trypsin – proteoses - dipeptides
Chemotrypsin – peptones -
tripeptides,polypeptides
Carboxypeptidases A and B-
diprptides,tripeptides,polypeptides - aminoacids

22. SUCCUS ENTERICUS:
Dipeptidases- dipeptide- amino acid
Tripeptidases- tripeptide- amino acid
Aminopeptidases- large polypeptide- amino acid
Absorption:
Absorbed in the form of amino acid in small intestine.
Levo amino acid- absorbed by means of sodium cotransport
Dextro amino acid- absorbed by means of facilitated diffusion
Note: Absorption of amino acids is faster in duodenum and
jejunum and slower in ileum.

23. LIPIDS(FATS)
Digestion:
Mouth: saliva-lingual lipase- triglycerides-fatty acid 1,2-diacylglycerol
Stomach: gastric juice- gastric lipase- triglycerides- fatty acid
glycerol
Small intestine:
Pancreatic juice:
pancreatic lipase- triglycerides- monoglycerides fatty acids
cholesterol ester hydrolases- cholesterol ester- free cholesterol fatty acids
Phospholipase A- phospholipid- lysophospholipids
PhospholipaseB- lysophospholipids- phosphoryl choline free fatty acids
bile salt activated lipase- phospholipids- lysophospholipids
cholesterol esters- cholesterol and fatty
acids

24. SUCCUS ENTERICUS:
Intestinal lipase- triglycerides- fatty acids
Absorption:
Absorbed through intestinal mucosa in the form of
chylomicrons from lymph into blood.
Most of the fats are absorbed in the upper part of
small intestine.
Note: Presence of bile is essential for
fat absorption.

25. PRESENTED BY:
PURUSHOTAM KUMAR SAHANI
“Vasan Institute Of Ophthalmology And Research”
Thank you all….Dears