Dr. Rahama Sanusi Karama (PhD. Scholar) Noida International University

1. +
NUTRITION & FOOD SAFETY
Presented By: Dr. Rahama Sanusi Karama (PhD Scholar)
Supervised By: Prof. Dr. Ajoke Akinola
Department of Public Health- School of Allied Health Sciences
NOIDA INTERNATIONAL UNIVERSITY

2. +
CONTENTS
 Introduction
 Definitions
 Essential vitamins
 Types of nutrition
 Factors affecting nutrition
 Characteristics of a healthy diet
 Balanced meal
 Sign of nourished person
 Healthy food pyramid
 Malnutrition & Undernutrition
 Indication of Undernutrition

3. +
CONTENTS CONT…
 Types of malnutrition
 Symptoms of malnutrition
 Protein-energy malnutrition
 Measurements of malnutrition
 Prevalence of malnutrition in India
 Determinant of malnutrition

4. +
NUTRITION IN PUBLIC HEALTH

5. +
INTRODUCTION
 The science of nutrition is one of the youngest of the
sciences
 Nutrition as a science was found by Lavoiser (the father
of chemistry and also the father of nutrition) towards the
end of 18th century.
 Nutrition, nourishment, or aliment refers to the nurturing
of our body to keep it healthy and functioning as it is
supposed to do. We consume food for maintenance of
health, growth and to develop greater resistance against
infections.

6. +
DEFINITIONS
 Nutrition is the study of food in relation to health of an individual, community or society and the
process through which food is used to sustain life and growth
 Nutrients : A nutrient is an essential substance in natural food sources. It provides body heat and
energy, builds and repairs body tissues, and regulates life processes
 Our body needs nutrients to:
 Fuel our energy
 Help us grow
 To repair itself
 To maintain basic bodily functions

7. +
 IMPORTSN

8. +
TYPES OF NUTRIENTS
1. Macro-Nutrients- essential for human survival and growth
 Carbohydrates
 Proteins
 Fats
 Water
2. Micro-Nutrients- essential for growth and enhance the function and usability of
macro-nutrients
 Vitamins
 minerals

9. +
IMPORTANT

10. +
1. Macronutrients: are those which the body requires
in large amounts. e.g. carbohydrates, proteins,
lipids, and water. These requirements are
measured in grams.

11. +
 Carbohydrates: are molecules composed of carbon, hydrogen,
and oxygen in a 1:2:1 ratio. The major food sources of
carbohydrates are grains, milk, fruits, and starchy vegetables
like potatoes. Non-starchy vegetables also contain
carbohydrates, but in lesser quantities.
 Carbohydrates are broadly classified into two forms based on
their chemical structure:
 Fast-releasing carbohydrates known as simple sugars: consist
of one or two basic units, e.g. simple sugars and glucose
 Slow-releasing carbohydrates: are long chains of simple sugars
that can be branched or unbranched.

12. +
 Lipids are also a family of molecules composed of
carbon, hydrogen, and oxygen, but unlike
carbohydrates, they are insoluble in water. Lipids are
found predominately in butter, oils, meats, dairy
products, nuts, and seeds, and in many processed
foods. The three main types of lipids are
triglycerides, phospholipids, and sterols.
 The main job of lipids is to store energy

13. +
 Molecules composed of chains of amino acid
subunits are called proteins. The food sources of
proteins are meats, dairy products, seafood, and a
variety of different plant-based foods, most notably
soy.
 Proteins provide structure to bones, muscles and
skin, and play a role in conducting most of the
chemical reactions that take place in the body.

14. +
 Water is the one other nutrient that we must have in
large quantities. Water does not contain carbon, but
is composed of two hydrogens and one oxygen per
molecule of water. More than 60 percent of your total
body weight is water. Without it, nothing could be
transported in or out of the body.
 According to the “rule of threes” a generalization
supported by survival experts, a person can survive
three minutes without oxygen, three days without
water, and three weeks without food.

15. +
2. Micronutrients: are those which the body requires
in small amounts. These requirements are
measured in milligrams. (1/1000gm) and
micrograms (1/10,00,000gms) e.g. vitamins,
minerals and antioxidants
 Minerals are solid inorganic substances that form
crystals and are classified depending on how much
of them we need.

16. +
 MAJOR MINERALS MAJOR FUNCTION

17. +
 Vitamins are required to perform many functions in the body
such as making red blood cells, synthesizing bone tissue, and
playing a role in normal vision, nervous system function, and
immune system function. Deficiencies in vitamin can cause
severe health problems. For example, a deficiency in niacin
causes pellagra. Until scientists found out that better diets
relieved the signs and symptoms of pellagra.
 The thirteen vitamins are categorized as either water-soluble
or fat-soluble

18. +

19. +
 FAT-SOLUBLE VITAMINS

20. +
FACTORS AFFECTING
NUTRITION
 Age
 Lifestyle
 Food habits
 Culture, Ethnicity, and Religious Practices
 Other Factors:
 Food preferences
 Gender
 Stress, depression and alcohol abuse
 Medications, GI disorders
 Quality of food
 Quantity of food

21. +
WHAT IS A HEALTHY DIET
A healthy diet is the foundation of good health
 Recommendation to have a healthy diet:
 Eat moderate amounts of fats and oils
 Eat a variety of foods
 Eat plenty of vegetables and fresh fruits

22. +
CHARACTERISTICS OF A HEALTHY
DIET
 The diet is able to satisfy one’s energy and nutrient needs for
proper body functions, growth and development, daily activities
and maintenance of health while keeping well within one’s
caloric needs
 The food is of good quality and quantity of consumption is
enough for a person
 The diet emphasizes vegetables, fruits, whole grains, root
crops, fat-free or low fat milk, lean meats, poultry, fish, egg,
beans and nuts. It is also low in saturated fats, trans fats,
cholesterol, sodium and added sugars

23. +
DEVELOPING GOOD NUTRITION
 Developing good nutrition practicing good eating habits. Here
are sure ways to develop good and a sound and healthy well-
being
 Eat the right kind and the right amount of food
 Pack a home-prepared food
 Eat nutritious snacks
 Avoid eating spicy foods
 Have plenty of rest and outdoor exercises
 Eat your meals on time and in the company of your family

24. +
EFFECTIVE NUTRITIONAL PLAN
 Breakfast is the most important meal of the day
 Attempt to eat 4-6 meals per day
 Minimum of 8 glasses of water per day
 Attempt to consume carbohydrates, proteins, and fats in every
meal
 Vegetables are the best source of vitamins and minerals
 Read labels and understand serving sizes
 Supplements should be used as supplements
 Make a lifestyle change- diets often fail

25. +
THE BALANCED MEAL
 Studies have shown that people who are well nourished
generally eat balanced meals
 A balanced meal contains all the food nutrients needed by the
body in the right amount
 The simplest and easiest way to check the nutritional adequacy
of a meal is by using the Recommended Daily Allowance
(RDA) guides provided by the Food and Nutrition Research
Institute (FNRI)

26. +
Sign of a well-nourished and healthy
person
 Appearance of clear eyes
 Clean and smooth skin
 A general appearance of vitality and well-being
 Good body posture
 Absence of any pain
 Resistance to infection

30. +
Malnutrition & Undernutrition in India

31. +
UNDERNUTRITION
 Undernutrition: is a form of malnutrition, It results from
inadequate intake of essential nutrients over an extended
period of time. On the other hand, any amount of food
added beyond what is required based on one’s age group
and when taken regularly overtime, will lead to
overnutrition
 Undernutrition includes: undernourished people
(insufficient calorie intake), being underweight for one’s
age, too short for one’s age (stunted), dangerously thin
(wasted), and deficient in vitamins and minerals
(micronutrient malnutrition)

33. +
INDICATORS OF UNDERNUTRITION
Married women Anemia
Pregnant women Anemia
BMI
Low weight gain
Lactating women Anemia
BMI
Children Low birth weight
Stunting
Wasting
Infant mortality
adolescents Anemia
BMI

34. +
MALNUTRITION
 Malnutrition: is the relative lack or absolute deficiency, or
excess of one or more essential nutrients. This results when
the body does not get the proper kind and the right amount of
nutrients that it needs for growth and survival. It also results
when the body takes much more nutrients than it needs

36. +
2 TYPES OF MALNUTRITION
1. Acute malnutrition
 Describes the present state of nutrition as indicated by your
weight in proportion to your height
2. Chronic malnutrition
 Describe the state of nutrition as shown by your height in
relation to your age

37. +
SYMPTOMS OF MALNUTRITION
 Underweight or overweight for one’s age
 Poor appetite
 Feeling Weak and tired
 Lack of proper sleep
 Pale
 Sores appearance at the corners of one’s mouth
 Diminish vision in dim light

38. +
PROTEIN ENERGY MALNUTRITION
(PEM)
 The most common and widespread form of malnutrition. Infants
and young children are the ones seriously affected by this form
of malnutrition. The most severe forms of PEM are kwashiorkor
and marasmus

39. +
Kwashiorkor
 Kwashiorkor is caused by severe lack of protein and may occur
even if the children are getting enough calories from energy
foods. Children affected have low resistance against infection

43. +
Marasmus
 Marasmus is caused by lack of calories or inadequate amount
of protein. Children with marasmus are reduced to skin and
bones. They look like old people with withered and wrinkled
faces

45. +
MEASUREMENT OF MALNUTRITION
Underweight: is defined as weight that is 2 standard deviations
below the WHO child growth standard for the particular age. In
other words, child is underweight if Z-scores of child for a given
weight for age is less than – 2 SD from the median of the
WHO/NCHS child growth standards or references.
Wasting: is defined as loss of body weight with reference to
height. In other words, child is having wasting if Z-scores of child
for a given weight for height is less than – 2 SD from median of
the WHO/NCHS
Stunting: is defined as a height that is more than 2 standard
deviations below the WHO child growth standards median. In
other words, child is stunted if Z-scores of child for a given height
for age is less than – 2 SD from median of the WHO/NCHS

46. +
PREVALENCE OF MALNUTRITION IN
INDIA
 Global scenario
Globally, approximately 149 million children under-5 suffer from
stunting. In 2018, over 49 million children under-5 were wasted
and nearly 17 million were severely wasted. There are now over
40 million overweight children globally, an increase of 10 million
since 2000. it is estimated that by 2050, 25 million more children
than today will be malnourished.
 Indian scenario
India is one among the many countries where child under
nutrition is severe and also under nutrition is a major underlying
cause of child mortality in India.

47. +
 According to the report for 2019, india is ranked 102
out of a total of 119 countries. Prevalence of
undernutrition among under five children according
to the National family health survey (NFHS) in India
shows that 35.7% under five children were
underweight, 38.4% were stunted and 7.5% were
wasted.

50. +
Determinant of malnutrition
 jj

51. +
REFERENCES AND BOOK
1. Nutrition in public health: principles, Policies, and practice,
Second Edition. Arlene spark, Lauren M. Dinour Janel
Obenchian
2. Lawrence M, Worsley T, Editors. Public Health Nutrition: From
Principles to Practice. Routledge;2020 Aug 4
3. Principles of nutrition textbook; Nursing and Health Sciences
open textbook; Galileo, University System of Georgia
4. Carr T, Descheemaeker K, editors. Nutrition and Health.John
Wiley & sons; 2008 apr 15
5. Motarjemi Y, Moy G, Todd E, Editors. Encyclopedia of Food
Safety. Academic Press; 2013 Dec 12