includes some nutrition related diseases, classification of foods, elements of nutrition, basal metabolic rate, factors affecting food and nutrition, and Food standards both, voluntary and compulsory.

1. INTRODUCTION
TO NUTRITION
By ROMA MALIK RAJWANI

2. Add your title
ROLE OF
NUTRITION IN
MAINTAINING
HEALTH
- Health of an individual
depends on good nutrition
at different stages of life.
- A diet has to be balanced
& should contain different
food groups comprising all
nutrients namely,
Carbohydrates, Proteins, Fats,
Vitamins, Minerals and
dietary fibre.

3. Nutritional
Problems in
India

4. GOITRE
OBESITY
ANEMIA
VITAMIN A
DEFICIENCY
MALNUTRITION

5. MORE PREVELANT IN
ADOLESCENTS
AFFECTS GENERAL EFFICIENCY AND
COGNITIVE FUNCTIONS;
INCREASES MORBIDITY
IRON DEFICIENCY ANEMIA IS THE
MOST COMMON FORM IN INDIA.
INDUCES PROBLEM IN CHILDBIRTH
ANEMIA

6. MALNUTRITION
POOR NUTRITION,
POOR QUALITY DIET,
ANEMIA
FEMALE
ILLITERACY
DELAYED
COMPLEMENTARY
FEEDING
LOW BIRTH
WEIGHT
BABIES
POOR
HYGIENE,
OTHERS: MATERNAL MALNUTRITION, LATE INITIATION OF BF, POOR SOCIOECONOMIC STATUS

7. PRIORITY
AREAS
MICRONUTRIENT
SUPPLEMENTATION
MICRONUTRIENT
FORTIFICATION
NUTRITIONAL PROGRAMS
AT SCHOOL
BIOFORTIFICATION (TO INCREASE
BIOAVAILABILTY & CONC. OF
NUTRIENTS IN CROPS)
DEWORMING COMMUNITY NUTRITIONAL
PROGRAMS

8. FACTORS AFFECTING FOOD & NUTRITION
CULTURE GEOGRAPHICAL
AREA
RELIGION LIFESTYLE
SUPERSTITION SOCIOECONOMIC
STATUS
PRODUCTION &
TRANSPORT

9. CLASSIFICATION OF FOODS
PROTECTIVE
FOODS
- PROTIENS,
VITAMINS
&
MINERALS
ENERGY
YIELDING
-CARBS &
FATS
(OILS,
SUGARS)
BODY
BUILDING
- PROTIENS
(FISH,
POULTRY,
MILK,EGGS)
01 03
02

10. ELEMENTS OF NUTRITION
MACRO
NUTRIENTS
MICRO
NUTRIENTS
CONSUMED IN
LARGE QUANTITIES;
FORM MAJOR
PORTION OF
FOODS.
REQUIRED IN
SMALL AMOUNTS;
VTAL FOR OPTIMAL
BODY
FUNCTIONING

11. BASAL METABOLIC RATE
IT IS THE RATE AT WHICH THE
BODY USES CALORIES OR
ENERGY TO MEET ITS BASAL
METABOLIC NEEDS.
IT DEPENDS ON:
1
2
3
4
AGE & GENDER
BODY
WEIGHT
GROWTH &
TEMPERATURE.
STRESS

12. FOOD
STANDARDS
• COMPULSORY REGULATIONS
• VOLUNTARY REGULATIONS

13. COMPULSORY REGULATIONS
01
02
03
04
PFA, 1954
(PREVENTION OF
FOOD ADULTERATION ACT)
ESSENTIAL
COMMODITIES ACT,
1954
FRUIT PRODUCTS
ACT, 1955
MILK & MILK
PRODUCTS ACT, 1992

14. • PFA : PREVENT SUPPLY OF ADULTERATED FOOD.
NO PERSON SHALL MANUFACTURE, SELL, STORE & DISTRIBUTE ANY
MISBRANDED/ ADULTERATED FOOD.
CENTRAL COMMITTEE & DIRECTOR OF FOOD SERVICES IS RESPONSIBLE
FOR THE MAINTENANCE OF ACT.
• ESSENTIAL COMMODITIES ACT: TO REGULATE MANUFACTURING,
PRODUCTION, COMMERCE OR TRADING & DISTRIBUTION OF ESSENTIAL
COMMODITIES INCLUDING FOOD PRODUCTS
• FRUIT PRODUCTS ACT: MUST OBTAIN LICENSURE FOR VEGETABLE OIL
PRODUCTS, FRUITS & VEGETABLES; MUST CONFORM TO STANDARDS
UNDER THE ACT.
• MILK & MILK PRODUCTS ACT: LAYS DOWN STDS. FOR SANITATION &
HYGIENE IN DAIRY PLANTS, FOR PRODUCTION, DISTRIBUTION & SALE OF
MILK & ITS PRODUCTS

15. VOLUNTARY REGULATIONS
AGMARK
INDIAN STANDARDS
INSTITUTION (ISI)
ESTD. UNDER FSSA, 2006.
- PLACES ALLOTHER ACTS( EG PFA ACT)
- TO ENSURE WHOLESOME FOOD FOR
CONSUMPTION.
- HQ: DELHI.
- SERVES AS SINGLE REFERENCE POINT
FOR MANUFACTURERS.
FOOD SAFETY & STANDARDS
AUTHORITY OF INDIA
- DEFINES STDS FOR QUALITY OF
CEREALS, SPICES, OILSEEDS, PULSES,
EGGS, GHEE
- GRADING SYSTEM; GRADE 1: SPECIAL,
GRADE 2: GOOD, GRADE 3: FAIR,
GRADE 4: AVG.
- GRADES ARE FOR VARIOUS RAW &
FINISHED AGRI. PRODUCTS.
- GIVEN BY BUREAU OF INDIAN
STDS. (BIS)
- COVERS PROCESSED FOODS &
ITS RAW MATERIALS.
- MANDATORY BIS FOR FOOD
COLORS, ADDITIVES,
PRESERVATIVES, INFANT FOODS,
MILK PRODUCTS.

16. OTHER FUNCTIONS OF FSSAI
• FRAMING REGULATIONS TO LAY DOWN STDS & GUIDELINES.
• LAYING DOWN MECHANISMS FOR ACCREDITATION OF CERTIFICATION BODIES.
• '' FOR LABORATORIES
• SCIENTIFIC ADVISE & TECHNICAL SUPPORT TO CENTRAL & STATE GOVT. FOR POLICY- MAKING.
• COLLECTING & ANALYZING DATA R/T RISKS, CONTAMINANTS ETC & INTRODUCTION OF RAPID
ALERT SYSTEM.
• TRAINING PROGRAMS FOR FOOD BUSINESS RELATED INDIVIDUALS
• DEVELOPMENT OF NTERNATIONAL TECHNICAL STDS FOR FOOD & SANITATION.
• PROMOTING GENERAL AWARENESS ABOUT FOOD SAFETY & STDS.
• CREATING INFORMATION NETWORK ACROSS COUNTRY TO DISSEMINATEB RAPID, RELIABLE
INFO ABOUT FOOD SAFETY & ISSUES OF CONCERN.

20. T H A N K Y O U