NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
INTRODUCTIOINTRODUCTIO
NN
Nutritional epidemiology will enable us to understand the
relationship between diet and long ter...
Nutritional epidemiology is a new discipline which combines the
knowledge compiled by nutritionists with the methodology
d...
COMPONECOMPONE
NTSNTS
Assessment of nutritional status of the community
Nutritional and dietary surveys
Nutritional sur...
GOALS OFGOALS OF
NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
 The most basic is monitoring the food consumption, nutr...
OBJECTIVES OFOBJECTIVES OF
NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
Understanding the complex relationships betwee...
Heart disease
Cancer
Osteoporosis
Cataracts
Stroke
Diabetes
MAJOR DISEASEMAJOR DISEASE
THROUGHOUT THETHROUGHOUT THE
...
Mineral deficiency disease
Protein energy malnutrition
Iron deficiency anemia
Over intake of nutrients
DEFICIENCY SYND...
Even the method of preparation of foods may be important.
For example, boiled coffee may raise blood cholesterol
levels; f...
LIMITATION INLIMITATION IN
NUTRITIONALNUTRITIONAL
EPIDEMIOLOGYEPIDEMIOLOGY
RESEARCHRESEARCH
-Lack of practical methods to ...
FOODFOOD
ADDITIVESADDITIVES
Practice of adding non food component in the food is
food additive.
Acids
Acidity regulator...
DEMAND TO BANDEMAND TO BAN
SUCH TYPES OFSUCH TYPES OF
FOODFOOD
FOODFOOD
ADULTERATIONADULTERATION
The practice of mixing, substitution, concealing quality and putting
decomposed items f...
Take
balanced
Diet
Nutritional Epidemiology
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Nutritional Epidemiology

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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.

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  • In vitro ( Latin : within the glass) refers to the technique of performing a given experiment in a controlled environment outside of a living organism ; for example in a test tube .
  • Nutritional Epidemiology

    1. 1. NUTRITIONALNUTRITIONAL EPIDEMIOLOGYEPIDEMIOLOGY
    2. 2. INTRODUCTIOINTRODUCTIO NN 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.
    3. 3. 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
    4. 4. COMPONECOMPONE NTSNTS Assessment of nutritional status of the community Nutritional and dietary surveys Nutritional surveillance Nutrition and growth monitoring
    5. 5. 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.
    6. 6. 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.
    7. 7. Heart disease Cancer Osteoporosis Cataracts Stroke Diabetes MAJOR DISEASEMAJOR DISEASE THROUGHOUT THETHROUGHOUT THE WORLDWORLD
    8. 8. Mineral deficiency disease Protein energy malnutrition Iron deficiency anemia Over intake of nutrients DEFICIENCY SYNDROMEDEFICIENCY SYNDROME
    9. 9. 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.
    10. 10. 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
    11. 11. 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
    12. 12. DEMAND TO BANDEMAND TO BAN SUCH TYPES OFSUCH TYPES OF FOODFOOD
    13. 13. FOODFOOD ADULTERATIONADULTERATION The practice of mixing, substitution, concealing quality and putting decomposed items for sale is known as food adulteration.
    14. 14. Take balanced Diet

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