Basics of nutrition – Macronutrients and Micronutrients (3)  Importance of water and fibres in diet (1)  Balanced diet, Malnutrition, nutrition deficiency diseases, ill effects of junk foods, calorific and nutritive values of various foods, fortification of food (3)  Introduction to food safety, adulteration of foods, effects of artificial ripening, use of pesticides, genetically modified foods Dietary supplements, nutraceuticals, food supplements – indications, benefits, Drug-Food Interactions

1. SUMIT TIWARI
B.PHARM (AKTU)
M.PHARM (SRK)

2. 1. Importance of fibres in diet.
 Dietary fibre is the indigestible part of plant foods, such as
fruit, vegetables, grains, nuts, seeds and legumes.
 There are two types of dietary fibre : soluble and insoluble
fibre.
 Insoluble fibre adds bulk to our stools by absorbing water
and is found in nuts, grains, seeds, and the skin of fruit and
vegetables.
 Soluble fibre forms a thick gel that softens the stool, and is
found in oats, legumes, and some fruit and vegetables.

3. Contd.
 The Recommended Daily Intake (RDI) of fibre for those
aged over 65 years is 25-30g.
 Fibre is important for maintaining a healthy gut and
reducing the risk of constipation.
 Constipation can be described as the infrequent passing or
small or hard stools, which may involve straining, and
unfortunately is a commonly reported problem in
Residential Aged Care Facilities (RACF).
 Constipation can lead to a feeling of discomfort, and also
fullness, which can impact appetite and oral intake.

4. 2.Importance of water in diet.
 Water is an important part of all body functions and
processes, including digestion and elimination.
 When you’re on a diet, water also acts as a weight-loss
aid because it can help you eat less.
 "Drinking water is important during weight loss
because it provides hydration without unwanted
calories.

5. Contd.
 Water is important for healthy digestion.
 Water helps break down the food you eat.
 Allowing its nutrients to be absorbed by your body.
 lubricant/shock absorber, and temperature
regulator.

6. End
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