2. Nutrition & dietetics
Nutrition [Latin nutritic = nourishment]: The science of food and
its relationship to health […..the process of intake, digestion
and assimilation of nutrients…… the application of this
knowledge to maintain health and combat disease…..].
Dietetics: ….practical application of principles of
nutrition….. planning of meals…..

3. Food & nutrients
Food: Food is a substance eaten or drunk to maintain life
and growth Eg. Cereals, Pulses, Vegetables, Meat, Milk, etc.
Diet, on the other hand is what a person habitually eats
and drinks.
Nutrients: The nutrients are chemical substances that are
present in the food we eat. Eg. Carbohydrates, Proteins, Vitamins, etc.

4. IMPORTANCE OF PROPER NUTRITION
All living things need food and water to live.
All human beings need “good food” to live well.
Food = energy (measured in calories)
Carbohydrates - 1 gram = 4 calories
Protein - 1 gram = 4 calories
Fats - 1 gram = 9 calories
Proper nutrition provides the body with the
nutrients necessary to build, maintain, and repair
tissues.

5. Types of Nutrients
Macro-Nutrients – essential for human survival and growth.
Indian diet contribute to the total energy intake in proportion of-
Carbohydrates 65-80%
Proteins 7-15%
Fats 10-30%
Water
Micro-Nutrients – essential for growth and enhance the function
and usability of macro-nutrients
Vitamins
Minerals
The difference between macro and micro nutrients is the amount
your need each day. Macro-nutrients must exceed one gram per
day.

6. I. CEREALS
Cereals are sources of Carbo, protein & fat.
Constitute the bulk of diet
Contribute 70-80% of total energy intake
Eg. Rice, wheat, maize, corn, barley
Limiting amino acids- Lysine.

7. Nutritive values of cereals/100 gm
Rice
(milled)
Wheat Maize
(dry)
Carbohydrate
(gm)
78.2 71.2 66.2
Protein(gm) 6.8 11.81 11.1
Fat(gm) 0.5 1.5 3.6
Energy (kcal) 345 346 342

8. 1. RICE:-Rice is a type of cereal and is staple food for
South India.
NUTRITIVE VALUE ( PER 100 g)
Carbohydrates : 80gms.
Fat : 0.5 gm
Proteins : 6-7gms, rich in lysine.
B-complex : Thiamine – 0.06 mg
:Niacin - 1.9 mg
:Riboflavin – 0.06 mg
Minerals : 0.6gms
Energy : 345kcal
DEFICIENT : Vitamins A , D & C
PUBLIC HEALTH IMPORTANCE : Super ORS
Milling process & washing in large quantities of
water, discarding the water used for cooking deprives
nutrients especially B-complex .

9. PAR BOILED RICE
Par boiling is the partial cooking of rice in steam.
In par boiling technique, paddy is soaked in hot water
(60-70 0C) for 4 hr. Water is drained, paddy is steamed
for 10 min. Latter dried and milled.
Processed rice products- Rice flakes & puffed rice
Public health importance- Par boiling preserves the
nutrients of brawn (deeper) layer (improves the nutritive
value), improves keeping quality and insect resistance.
Disadv- off flavour

10. Par boiling technique is recommended by CFTRI
( Central food technological research institute)
Nutritive value / 100 gm
Carbohydrate: 78gm
Fat: 0.5gm
Protein: 7.7 gm
Energy: 345 kcal
Adulterant used in rice:-
Mud, grit & soapstone bits

11. 2. WHEAT
Bulk of wheat is consumed either as grains or flour or
maida (white flour). The white the flour greater the
loss of vitamins and minerals. So whole wheat flour is
richer source of vitamin B than refined white flour.
Protein content of wheat- Gluten (deficient in lycin).
Uses- suji, bread.
Processed products- bread, biscuits toast

12. NUTRITIVE VALUE (per 100 g) :
Carbohydrates : 70-71 g
Fat : 1.5 g
Proteins : 12 g
Niacin : 5 mg.
Riboflavin : 0.17 mg
Thiamine : 0.45 mg
Minerals : 1.5 g
Energy : 346 Kcal
DEFICIENT : Lysine and Threonine.
PUBLIC HEALTH IMPORTANCE :
Next to rice, wheat is most important staple
diet in North India. It is a source of energy.

13. 3. MAIZE (corn, bhutta)
The proteins of maize are deficient in tryptophan and
lysine.
Some strains contain excess leucine. Which
interferes with conversion of tryptophan to niacin and
this aggravates pellagrogenic action of maize.
Chief protein- glutelin & zein
Uses- cornflakes, custards & table deserts
- food for cattle & poultry

14. II. MILLETS
Major millets- Jowar & Bajra
Minor millets / pseudicereals- Ragi, kodo

15. Nutritive values of Millets/100 gm
Jowar
(Sorghum)
Bajra
(Pearl
millet)
Ragi
Carbohydrate (gm) 72 68 72
Protein(gm) 10.4 11.6 7.3
Fat(gm) 1.9 5.0 1.3
Energy (kcal) 349 361 344

16. 1. JOWAR (SORGHUM)
It is a type of cereal and is staple food for Telangana and
Marathwada.
NUTRITIVE VALUE (PER 100 G) :
Carbohydrates : 72
Proteins : 10
Fat: 1.9
Energy: 349 kcal
B-Complex : Thiamine - 0.3mg
Niacin - 3mg
Riboflavin -1.3mg
DEFICIENT : Lysine and Threonine.
PUBLIC HEALTH IMPORTANCE :
Jowar is rich in leucine. Excess of leucine interfere with
conversion of tryptophan to niacin result in Pellagra.
Prevention- Avoid total dependence on jowar
Consumption of ground nut, which has niacin
Aflotoxins- d/t improper storage (Aspergillus flavus inf.)

17. 2.BAJRA (PEARL MILLET)
Staple food of Rajastan, Gujarat and Maharashtra.
NUTRITIVE VALUE (100Grams)
Carbohydrates : 68 gm.
Proteins : 10-14 gm.
Energy : 361 kcal
Calcium : 42 mg.
Iron : 8 mg.
DEFICIENT : Lysine and Threonine.
PHI- Infestation of Bajra crop- Claviceps fusiformis (Ergot)
Prevention- Floating them in 20% salt water, handpicking
& air floatation

18. 3.RAGI
It is a popular millet in AP and Karnataka.
It is cheapest among millets.
It is rich in calcium & iron
NUTRITIVE VALUE (PER 100 g):
Calcium : 344 mg. (rich source)
Protein : 7 gm
Iron : 4 mg.
Carbohydrates : 72 gm
B-complex and vitamins in a small dose.
Limiting AA- Lysine & Threonine
PUBLIC HEALTH IMPORTANCE :
1. Weaning food
2. It is cooked and eaten as Porridge, Roti and halva.
3. Advised for diabetics & obese

19. III. PULSES AND LEGUMES
Include a variety of Red gram, Bengal gram, Black
gram, Green gram, Cow gram, Horse gram,
Khesaridhal, Peas, Beans including Soya beans.
Limiting Amino Acid is Methionine.
PUBLIC HEALTH IMPORTANCE :
Pulses contain 20-25% proteins which is higher than
that of Eggs, Fish, Flesh foods in quantity. But in quality
pulse proteins are inferior to animal protein (Poor man’s
protein)
Pulse proteins are rich in Lysine but deficiency in
methionine and cysteine.
They are rich source of B-complex vitamins and
minerals
Germinating pulses are also rich in Vit.C.

20. 1.SOYABEAN (“QUEEN” of all legumes)
It is a type of pulse, high nutritive value.
NUTRITIVE VALUE (PER 100 G) :
Proteins : 40 gms
Carbo- 20 gms
Energy- 432 kcal
Fat : 20 gms
Minerals : 4 gms
Calcium : 240 mg
Iron : 10.4 mg
DEFICIENT : Methionine.
PUBLIC HEALTH IMPORTANCE : PEM
It contains high proteins, Ca, Iron and Vitamins.
It can be consumed as Dhal (or) mixing its powder with
wheat flour. It can also be consumed in the form of soyabean
milk, curd, baby foods.
Source of linolenic & linoleic acid

21. GROUND NUT (Pea nut)
King of nuts
Nutritive value (per 100 g)
Protein- 25gm Carbohydrate-25gm
Fat- 40 gm Energy- 560 kcal
Rich source of protein, fat & energy among
macronutrients
Rich source of thiamine, nicotinic acid, ca, p, iron
among micronutrients
PHI- Most commonly used seed oil,
MUFA (50%), low cast, high nutritive value
It get infected with Aspergillus flavus, if not dried &
stored properly-produces aflotoxins. Which is
carcinogenic & hepatotoxic

22. LOBIA / Black eyed peas : (Nutritive value / 100 gm)
Carbohydrate-54.5 gm
Protein-24.1gm
Fat-1gm
Energy-323 kcal
Calcium-77 mg
Iron-8.6 mg
PHI- Lobia are cooked as dal in India and Pakistan. They
help in toning of spleen and stomach plus high fibre
content inside them helps in improving diabetes

23. RAJMAH / Kidney Beans: Nutritive value / 100 gm
Carbohydrate-60.6 gm
Protein-22.9gm
Fat-1.3gm
Energy-346 kcal
Calcium-260 mg
Iron-5.1 mg
Limiting AA- Cysteine & methionine
PHI-
1. Low in fat, high in fiber.
2. Excellent levels of Vitamin C.
3. Rich in protein.
4. Cholesterol free.
5. Rich in omega-3 and omega-6 fatty acids.
6. Rich in the antioxidants like lutein, zeaxanthin and beta caroten

24. 2. Bengal Gram (Chana)
It is type of pulse.
Nutritive value (per 100 g) :
Proteins : 17.1gm.
Fats : 5.3 gm.
Calcium : 202 mg.
Iron : 4.6 mg.
Little amount of B-complex and Vit.C.
PHI- Nutritive value can be increased by
germination & fermentation.

25. 3. Black Gram (Urd)
It is type of pulse.
Nutritive value (per 100 g) :
Proteins : 24 gm.
Fats : 1-2 gm.
Calcium : 155 mg.
Iron : 4 mg.
Little amount of B-complex and Vit.C.

26. 4. Red Gram (Tuvar/Arhar)
It is type of pulse.
Nutritive value (per 100 g) :
Proteins : 22 gm.
Fats : 1.7 gm.
Calcium : 73 mg.
Iron : 2.7 mg.
Little amount of B-complex and Vit.C.
PHI- Nutritional rehabilitation
(75% ground nut flour & 25% roasted red gm flour)

27. 5. KHESARI DHAL (LATHYRUS SATIVUS)
Humans-neurolathyrism.
Animals-osteolathyrism.
spastic paralysis of lower limbs, occurring mostly in adults
consuming the pulse, Lathyrus sativus in large quantities.
Affected areas : M.P., U.P., Bihar and Orissa.
Food adulterant-
TOXINS- BOAA (Beta oxalyl amino alanine)
Stages of diseases- Latent, No stick, 1stick, 2 stick, crawler
Prevention- Vit.C prophylaxis, banning of crop, removal of
toxins, parboiling

28. 1. EGG
Contains all nutrients except Vit.C and carb.
NUTRITIVE VALUE (PER 60 Gm) :
Protein : 6 gm.
Fat : 6 gm.
Calcium : 30 mg.
Iron : 1.5 mg.
Little amount of minerals and trace elements.
Energy yielding : 70 kcal.
NPU (Net Protein Utilization) : 100

29. PHI of EGG :
It contains all the 9 essential amino acids.
It contains all fat & water soluble vitamins (except
Vit.C)
Boiled egg is superior to raw egg. Because raw egg
white is not assimilated by the intestinal mucosa.
Boiling destroys ‘avidin’, a substance which
prevents the body from obtaining biotin (B-complex
vitamin).
Salmonella can penetrate a cracked shell and enter

30. DISADVANTAGE :
A reduction in egg intake is advised for those
at risk of CHD because of the cholesterol
content of egg is 250 mg./egg.
But this should not be avoided by others from
eating eggs.

31. BUTTER- It is rich in vit A (3200 micro gm/100 gm) & vit.D
Nutrients/100 gm-
Protein-nill
Carboh- nill
Fat-80 gm
Energy-720 Kcal
PHI-
contains saturated fat-Atherogenic
Excess consuption leads to dyslipidemia

32. GHEE- It contains 200 micro gm carotene/100 gm
Nutrients/100 gm
Protein-nill
Carbohydrate- nill
Fat-100 gm
Energy-900 Kcal
PHI- It contains saturated fatty acids which leads to the
development of cardiovascular diseases. It is not
advised in HTN, CVD, DM, Obesity.
No other vitamins and minirals are present.

33. REFINED MUSTARD OIL
It can be produced from black mustard (Brassica
nigra), brown Indian mustard (Brassica juncea),
and white mustard (Brassica hirta).
Mustard Oil has about 60% MUFA & 21% PUFA
.
Advantages Of Mustard Oil
Helps to stay away from coronary heart diseases
It can be used as an antibacterial oil
Useful for treating cough and cold

34. REFINED SOYABEAN OIL
It contains 61% PUFA and 24% MUFA (85%
unsaturated fats) which is comparable to, or even
better than most vegetable oils
Presence of Poly and monounsaturated fats
reduces serum cholesterol levels, which makes
people ‘heart healthy'.
It also contains Omega 3 fatty acids, which help in
the protection from heart diseases

35. Nutrients/100gm Content
Calories 61
Carbohydrates 4.7 g
Proteins 5.1 g
Total Fats 3.5 g
Minerals, vit,& electrolite
Nutritional Value of Curd / yogurt

36. Health & nutrition benefits of eating yogurt/curd
Consumption of curd - strengthening of the immune
system.
The bacteria in curd can help digest food .
Curd might help reduce the risk of high blood pressure.
Beneficial in case of constipation and colon cancer.
A very good snack for those trying to lose weight.
Being rich in calcium, curd is good for the bones & teeth
Curd is effective in controlling dandruff.
Curd is effective in lowering blood pressure.

37. CHEESE
In addition to containing vitamins and quality proteins.
Cheese is a very good source of calcium. It’s a well-known
fact that calcium helps build strong bones and helps fight
against osteoporosis.
calcium-rich dairy foods can help you lose weight
Each 100-gram portion of Cheese contains 700 mg of
calcium

38. Nutritive Value of Milk
Buffalo Cow Human
Fat(g) 6.5 4.1 3.4
Protein(g) 4.3 3.2 1.1
Lactose(g) 5.1 4.4 7.4
Calcium(mg) 210 120 28
Iron(mg) 0.2 0.2 0.3
Vitamin C(mg) 1 2 3
Minerals(g) 0.8 0.8 0.1
Water(g) 81.0 87 88
Energy(kcal) 117 67 65

39. Diseases transmitted through milk
1. tuberculosis,
2. enteric fever,
3. cholera,
4. dysentery and malts fever.
PHI- Milk adulteration

40. THANX