This is the presentation about "Nutritional Epidemiology". By lacking of different minerals in our food we may suffer different types of disease... The types of disease are mentioned in this presentation.

2. NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY

3. INTRODUCTIOINTRODUCTIO
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Nutritional epidemiology will enable us to understand the
relationship between diet and long term health and disease
Thus, the epidemiologic studies directly relating intake of dietary
components to risk of death or disease among humans.

4. Nutritional epidemiology is a new discipline which combines the
knowledge compiled by nutritionists with the methodology
developed by epidemiologists to study the determinants of
diseases with multiple etiologies.
DEFINITDEFINIT
IONION

5. COMPONECOMPONE
NTSNTS
Assessment of nutritional status of the community
Nutritional and dietary surveys
Nutritional surveillance
Nutrition and growth monitoring

6. GOALS OFGOALS OF
NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
 The most basic is monitoring the food consumption, nutrient intake
and nutritional status of a population.
 The overall goal is to contribute to the prevention of disease and the
improvement of public health.

7. OBJECTIVES OFOBJECTIVES OF
NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
Understanding the complex relationships between diet and the major
disease
Indentifying methods of dietary assessment using data on food intake,
biochemical indicators of diet, and measures of body size and
composition.

8. Heart disease
Cancer
Osteoporosis
Cataracts
Stroke
Diabetes
MAJOR DISEASEMAJOR DISEASE
THROUGHOUT THETHROUGHOUT THE
WORLDWORLD

9. Mineral deficiency disease
Protein energy malnutrition
Iron deficiency anemia
Over intake of nutrients
DEFICIENCY SYNDROMEDEFICIENCY SYNDROME

10. Even the method of preparation of foods may be important.
For example, boiled coffee may raise blood cholesterol
levels; filtered coffee does not because filtering removes
the components that may have cholesterol-raising effects.

11. LIMITATION INLIMITATION IN
NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
RESEARCHRESEARCH
-Lack of practical methods to measure diet for large number
of subjects
-Dietary assessment methods must be:
Reasonably accurate
Relatively inexpensive

12. FOODFOOD
ADDITIVESADDITIVES
Practice of adding non food component in the food is
food additive.
Acids
Acidity regulators
Anti caking agents
Color retention agents
Emulsifiers
Color retention
Glazing agent
Food coloring
Sweeteners

13. DEMAND TO BANDEMAND TO BAN
SUCH TYPES OFSUCH TYPES OF
FOODFOOD

14. FOODFOOD
ADULTERATIONADULTERATION
The practice of mixing, substitution, concealing quality and putting
decomposed items for sale is known as food adulteration.

15. Take
balanced
Diet