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Power Point Presentation by Soumya

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Power Point Presentation by Soumya

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Power Point Presentation by Soumya

  1. 1. INTRODUCTION Health is the level of functional or metabolic efficiency of a living organism. In humans, it is the general condition of a person’s mind and body, usually meaning to free from illness, injury or pain (as in “good health” or “healthy”) The world Health Organization (WHO) defined health in its broader sense in 1946 as “ a state of complete physical, mental and social being and not merely the absence of disease or infirmity.” Systematic activities to prevent or cure health problems and promote good health in humans are undertaken by health care providers.
  2. 2. Health and Balanced Diet • A health diet is One that helps maintain or improve general health • A healthy diet provides the body with essential nutrition, fluid, adequate essential amino acids from protein, essential fatty acids, vitamins, minerals, and adequate calories. • The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods. • A healthy diet supports energy needs and provides for human nutrition without exposure to toxicity or excessive weight gain from consuming excessive amounts. • Where lack of calories is not an issue, a properly balanced diet (in addition to exercise) is also taught to be important for lowering health risks, such as obesity, heart disease, type 2 dibetes, hypertension and cancer.
  3. 3. • Various nutrition guides are published by medical and governmental institutions to educate the public on what they should be eating to promote health. • Nutrition facts labels are also mandatory in some countries to allow consumers to choose are between foods based on the components relevant to health.
  4. 4. WORLD HEALTH ORGANIZATION (WHO) The WHO makes the following 5 recommendation with respect to both populations and individuals. Eat roughly the same amount of Calories that your body is using. A healthy weight is a balance between energy consumed and energy that is ‘burnt off’ Increase consumption of plant foods, particularly fruits, vegetables, legumes, whole grains and nuts. Limit in take of futz, and prefer less unhealthy unsaturated fats to saturated fats and trans fats. Limit the intake of sugar.
  5. 5.  A 2003 report recommends less that 10% simple sugars.  Limit salt/sodium consumption from all sources and ensure that is iodized. Essential micronutrients such as vitamins and certain minerals  Avoiding directly poisonous (eg.heavy metals) and carcinogenic (eg. Benzene) substances. •Avoiding foods contaminated by human pathogens (eg.Ecole, tapeworm eggs) AMERICAN HEALTH ASSOCIATION /WORLD CANCER RESEARCH FUND/ AMERICAN INSTITUTE FOR CANCER RESEACH The American Health Cancer Research Fund, and American Institute for Cancer Research recommends a diet that consists mostly of unprocessed plant foods, with emphasis a wide range of whole grains, legumes, and non-starchy vegetables and fruits.
  6. 6. • This healthy diet is replete with a wide range of various non-starchy vegetables and fruits, that provide different colures including red, green, yellow, white, purple, and orange. • They note that tomato cooked with oil, allium vegetables like garlic, and cruciferous vegetables like cauliflower, provide some protection against cancer. • This healthy diet is low in energy density, which may protect against weight gain and associated diseases. • Finally, limiting consumption of surgery drinks, limiting, energy rich foods, including “fast foods” and red meat, and avoiding processed meat, and avoiding processed meats improves health and longevity. • Overall, researchers and medical policy conclude that this healthy diet can reduce the risk of chronic disease and cancer.
  7. 7. HARVARD SCHOOL OF PUBLIC HEALTH • The nutrition source of Harvard school of public health makes the following recommendations for a healthy diet. • Choose good carbon hydrates: whole grains (the less processed the better), vegetables, fruits and beans. • Avoid white bread, white rice and the like as well as pastries, sugared sodas, and other highly processed food. • Have attention to the protein package: good choice include fish, poultry, nuts and beans. • Try to avoid red meat. • Choose food containing healthy fats. • Plant oils, nuts and fish are best chokes. • Limit consumption of saturated fats, and avoid foods with trans fat.
  8. 8. Daily multivitamin and extra vitamin D intake has potential health benefits. Other than nutrition, the guide recommends frequent physical activity (exercise) and maintaining a healthy body weight. FOR SPECIFIC CONDITION In addition to dietary recommendations for the general population, there are many specific diets that have primarily been developed to promote better health in specific population groups, such as people with high blood pressure (as in low sodium diets or more specific DASH diet), or people who are overweight or obese (In weight control diets). However, some of them may have more or less evidence for beneficial effects in normal people as well.
  9. 9. HYPERTENSION A low sodium diets beneficial for people with high blood pressure. A carbine review published in 2008 concluded that a long team (more than 4 weeks) low sodium diet in Caucasians has a useful effect to reduce blood pressure both in people with hypertension and in people with normal blood pressure. The DASH diet (Dietary Approaches to stop Hypertension) is a diet promoted by the National Heart, lung , and Blood Institute (part of the NIH, a united states government organization) to control hypertension. A major feature of the plan is limiting intake of sodium and it also generally encourages the consumption of nuts, whole grains, fish, poultry, fruits and vegetables while lowering the consumption of red meats, sweet, and sugar
  10. 10. It is also “rich in potassium, magnesium and calcium, as well as protein. Evidence show that the Mediterranean diet improves cardiovascular outcomes. Who recommends few standards such as an intake of less than 5 grams per person per day so as to prevent one from cardiovascular diseases. Unsaturated fatty acids with poly unsaturated vegetable oils on the other hand plays as essential role in reducing coronary heart disease risk as well as diabetes.
  11. 11. OBESITY Weight control diets aim to maintain a controlled weight. It most cases dieting is used in combination with physical exercise to lose weight in those who are overweight or obese. Diet to promote weight loser divided in to force categories. Low fat, low-carbohydrate, low-caloric, and very low calorie. A meta-analysis of six randomized controlled derails found no difference blow the main diet types (low calorie, low carbohydrate, and (low fat), with a 2-4 kilogram weight loss in all studies. At two year, all calorie- reduced diet types cause equal weight loss irrespective of the macro nutrients emphasized. REDUCED DISEASE RISK There may be a relationship between lifestyle including food consumption and potentially lowering the risk of cancer other chronic diseases. A diet high in fruits and vegetables appears to decrease the risk
  12. 12. There may be a relationship between life style including food consumption and potentially lowering the risk of cancer other chronic diseases. A diet high in fruits and vegetables appears to decrease the risk of cardiovascular disease and death but not cancer. A healthy diet may consist mostly of whole plant foods, with limited consumption of energy dense foods red meat, alcoholic drinks and salt white reducing consumption of sugary drinks, and processed meat. A healthy diet may contain non starchy vegetables and fruits, including those with red, green, yellow, white, purple or orange pigments. Tomato cooked with oil, allium vegetables like garlic and cruciferous vegetables like cauliflower “probably” contain compounds which are under research for their possible anti cancer activity. A healthy diet is low in energy density, lowering caloric content, thereby possibly inhibiting weight gain and lowering risk against chronic disease.
  13. 13. Chronic western diseases are associated with pathologically increased 1GF -1 levels. Findings in molecular biology and epidemiologic data suggested that milk consumption is a promoter of chronic diseases of western captions, including atherosclerosis, carcinogenesis, and neuron degenerative diseases. UNHEALTHY DIETS An unhealthy diet is a major risk factor for a number of chronic diseases including: high blood pressure, diabetes, abnormal blood lipid, over weight/obesity, cardiovascular diseases, and cancer. The WHO estimates that 2.7 million deaths are attributable to a diet low in fruits and vegetables every year, Globally it is estimated to cause about 19% of gastrointestinal cancer, 31% of ischemic heart disease, and 11% of strokes, thus masking it one of the leading.
  14. 14. PREVENTABLE CAUSES OF DEATH WORLD WIDE FAD DIETS Fad diet usually refers to idiosyncratic diets and eating patterns. Thy are diets that claim to promote weight loss or treat obesity by various mechanisms, provide little to scientific reasoning behind their purported health benefits, and have little or no proof to support them. PUBLIC HEALTH Fears of high cholesterol were frequently voiced up until the mid- 1990s. However, more recent research has shown that the distinction high and low- density lip protein (‘good’ and ‘ bad’ cholesterol, respectively) must be addressed when speaking of the potential ills effects of cholesterol.
  15. 15. Different types of dietary fat have different effects on blood levels of cholesterol. For example, polyunsaturated fats tend to decrease both types of cholesterol; mono saturated fats tend to lower LDL and raise HDL, satiated pats tend to either raise HDL or raised both HDL and LDL; and trans fat tend to raise LDL and lower HDL. Dietary cholesterol itself is only found in animal products such as meat, eggs, and dairy, but studies have shown that even large amounts of dietary cholesterol only have negligible effects on blood cholesterol. Vending machines in particular have come under fire as being a venues of energy in to schools for junk food promotes. However, there is title in the way of regulation and it is difficult for most people to properly analyze the real merits of a company referring to itself as “ healthy” Recently, the united kingdom removed the right for MC Donald’s to advertise its products, as the majority of the foods that were seen have low nutrient values and high fat counts were aimed at children under the guise of the “Happy meal
  16. 16. CULTURAL AND PSYCHOLOGICAL FUTURE From psychological and cultural perspective, a healthier diet may be difficult to achieve for people with poor eating habits. This may be due to tests acquired in childhood and preferences for surgery, salty and/or fatty foods. PUBLIC HEALTH Fears of high cholesterol were frequently voiced up until the mid- 1990s. However, more recent research has shown that the distinction high and low- density lip protean (‘good’ and ‘ bad’ cholesterol, respectively) must be addressed when speaking of the potential ills effects of cholesterol.
  17. 17. CONCLUSION A balanced diet is one that given your body the nutrition if needs to function properly. In order to get truly balanced nutrition, you should obtain the majority of your daily calories from fresh fruits and vegetables whole grains and learn protein. A balanced diet is important because your body’s organs and tissues need proper nutrition to work effectively. Without good nutrition, your body is more prone to disease, infection, fatigue, and poor performance. Children with a poor diet run the risk of growth and development problems. Bad eating habits can continue for the rest of their lives.
  18. 18. REFERENCE World Health organization. Retrieved 21 February 2011 Walker C, Ream B V ( April 2009) “ Diets for Cardiovascular disease prevention, what is the evidence?” http:/www.who.int/gho Strachan I (January 2006). “Diet in the management of weight less”. Mel ilk B (April-2009) “Milk Consumption aggravating fact of “WHO diet and physical activity a public health priority”. Katz DL (2003), Pandemic obesity and contagion of nutritional nonsense”.

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