Basics of nutrition – Macronutrients and Micronutrients 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 (1) Dietary supplements nutraceuticals, food supplements – indications, benefits, Drug-Food Interactions

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

2.  Definition :- A substance that provides
nourishment essential for the maintenance of
life and for growth.
 "fish is a source of many important nutrients,
including protein, vitamins, and minerals“.
 There are six major nutrients: Carbohydrates
(CHO), Lipids (fats), Proteins, Vitamins,
Minerals, Water.
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3.  There are two types of nutrients:
1. Macronutrients
2.Micronutrients
 Above nutrients could be obtained from the environment.
 Macronutrients provide energy to a living being for the
function of the metabolic system.
 They provide massive energy has it is converted used to
obtain energy.
 Macronutrients include fats, proteins, and carbohydrates
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4.  Micronutrient provides essential components
for metabolism to be carried out.
 They also build and repair damaged tissues in
order to control the body process.
 Micronutrients include calcium, iron, vitamins,
iron, minerals and vitamin C.
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5.  There are several nutrients that cannot be
synthesized by the body and have to be taken
externally through food.
 These are vital for the proper functioning of the
body.
 The important nutrients and their functions
include are mentioned below
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6.  It is one of the main sources of energy for
human beings.
 It comprises of three types of carbohydrates
and they include fibre , sugar, and starch.
 They are usually low calories and thus help in
maintaining a healthy diet.
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7.  They are made of amino acids.
 We can obtain protein in foods such as nuts,
lentils, beef, rice, chicken, beef etc.
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8.  It is a mineral that is vital for building strong
bones and teeth.
 In very fewer quantities it is also needed to our
nerves, muscles work and heart.
 Sources of calcium include pudding, milk,
yoghurt, tofu, canned fish, and fresh leafy
green vegetables.
 Lack of calcium leads to a disease called
Osteoporosis
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9.  It is essential for the brain , nerves , and
development of cells.
 It plays an important role in the forming of
enzymes and hormones.
 Foods include cheese, milk, chicken, beef, and
fish.
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10.  It is one of the most important sources of
calories.
 One gram of fat consists of 9 calories.
 It is almost twice of calories that we get from
carbohydrates and proteins.
 Fat is usually found in foods that we use in
cooking, as spreads on bread and it also found
in snacks, pastries
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11.  It is a constituent of our red blood cells.
 Its function is to carry oxygen from our lungs
to organs, muscles, and cells.
 Food sources include spinach, soybeans and
other leafy vegetables
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12.  They are the main source of energy for the body.
 They help in building and repairing body tissues.
 Increases the absorption of fat-soluble vitamins.
 Helps in the synthesis of collagen.
 Provides proper structure to the blood vessels, bones
and ligaments.
 They also help in maintaining the homeostasis of the
body.
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