Nutrition, Food, macronutrients, micronutrients, deficiency diseases, vitamins, carbohydrates, proteins

1. NUTRITION &
HEALTH
Dr. Ramesh Bhandari
Assistant Professor,
Department of Pharmacy Practice,
KLE College of Pharmacy, Belgaum

2. Nutrition
• Nutrition is defined as the science of food and its
relationship to health.
• It is determined by intake of an adequate diet.
Good nutrition enable an individual to have a
socially and economically active life. On the other
hand, Malnutrition reduces physical growth and
causes functional impairment, disability and
diminished productivity. Malnutrition also reduces
resistance to diseases.
•So nutrition is one of the important elements of
primary health care.
Nutrients are specific dietary constituents such
as carbohydrates, proteins, vitamins and minerals.

3. Food
Food may be defined as any substance which when
taken into the body can be utilized to provide heat
and energy, to maintain and compensate wear and
tear of tissues and to regulate body processes.

4. Classification of food
Food can be classified based on
following criteria:
1. According to origin/Source
2. According to function
3. According to chemical composition

5. 1. According to origin/source
a) Animal source: Eg: Meat, Fish, Egg,
Milk, butter etc.
b) Plant source: Eg: Pulses, cereals,
legumes, nuts and fruits

6. 2. According to Function
a) Body building foods: Eg: Meat,
milk, fish, pulses etc.
b) Energy yielders: Eg: Cereals,
sugars, fats and oils.
c) Protective foods: Eg: Milk, green
leafy vegetables.

7. 3. According to chemical composition
a) Carbohydrates
b) Proteins
c) Fats
d) Vitamins
e) Minerals

8. a) Carbohydrates
 As the name indicates carbohydrates consist of
carbon, hydrogen and oxygen.
 Carbohydrates are the main sources of energy
to the human body. 1 gm of carbohydrates gives
about 4 calories of energy.
 Carbohydrates consists of starches, sugars and
cellulose. All carbohydrates have to be changed
into glucose and fructose before they are absorbed
into the body.
 Carbohydrate should provide 50-70% of total
calorie intake in the diet.

9. Sources of carbohydrates
 Rich starch: Wheat, rice, maize,
barley, cereals, potatoes, sweet
potatoes, turnips, roots and
vegetables.
Rich in sugars: Sugar cane, beetroot,
honey, fruits.
Cellulose: Fruits, vegetables,
legumes

10. Cellulose is the indigestible
constituent of carbohydrate.
 It does not have any nutritive
value but it contributes to dietary
fibre.
The daily requirements of fibres is
considered to be 20 gm.
The fibre absorbs water and
increases the bulk of stools.
This increases bowel movements
and prevents constipation.

11. b) Protein
 Proteins are complex organic nitrogenous
compounds.
They are composed of carbon, hydrogen, oxygen,
nitrogen and sulphur. Some of them also contains
phosphorus, iron and other elements.
Proteins are made up of smaller units called
amino acids.
Total 24 amino acids are known to be needed for
human body.
Out of them 10 are such which cannot be
synthesized in the body but are essential for the
body are called essential amino acids.

12. Leucine, Isoleucine, lysine, methionine,
phenylalanine, threonine, tryptophane, valine,
arginine, histidine.
Sources of Proteins
1. Animal Proteins: Eg: Milk, meat, egg and fish
2. Vegetable Proteins: Eg: Pulses, beans and nuts.
Protein requirements:
The average daily requirement of protein is 1gm/kg
body weight.

13. c) Fats
Fats are composed of carbon, hydrogen and oxygen.
They differ from carbohydrates that the percentage of
these elements is different and there is less of oxygen
in fats than in carbohydrates.
Fats are solids at room temperature. If they are in
liquids they are called oils.
Chemically fats are composed of glycerol and fatty
acids.
Fatty acids are divided into saturated or unsaturated.
Animal fats contain saturated fatty acids. Vegetable
oils mostly contain polyunsaturated fatty acids.

14. Functions of fats
They provide energy.
Vehicles for fat soluble vitamins.
They provide support to many organs like heart,
kidney and intestine.
They provides essential fatty acids.
Fat beneath the skin provides insulation against
cold.
Sources of fats
1. Animal Source: Eg: Ghee, butter, fish oils etc.
2. Vegetable Source: Eg: Ground nut oil, mustard oil,
sunflower oil, coconut oil, cotton seed oil etc.

15. Disease related to Fat intake
Fat intake should not be more than 20 % of total
energy intake.
Daily requirement of Fat
Excess of fat intake can lead to obesity, coronary
heart disease and cancer of breast and colon.
Deficiency of essential fatty acids can produce
dry and rough skin (Phrenoderma).

16. d) Vitamins
 Vitamins are essential organic nutrients required by
the body in small amounts.
 Vitamin do not supply energy but they enable the
body to use other nutrients.
 These vitamins should be provided in food.
Classification ofVitamins
1) Fat soluble vitamins: Eg: Vitamin A, D, E and K.
2) Water soluble vitamins: Eg: Vitamin B complex
and vitamin C.

17. Vitamin A
 It is a fat soluble vitamin and chemically known as
retinol.
It is necessary for the retinal pigments which helps
in the vision in dim light.
It is essential for maintaining the integrity of
epithelial cells.
It is anti-infective
It is Growth promoting vitamin.
Sources of Vitamin A
1) Animal source: Eg: Cod liver oil, shark liver oil,
milk, ghee, butter, eggs and fish.
2) Vegetable source: Eg: Green leafy vegetables,
carrots, cabbage, mango, papaya.

18. Deficiency ofVitamin A
• Night Blindness, xeropthalmia, keratomalacia.
• Bitot’s spots – triangular silvery white spot in bulbar
conjunctiva.
• Dryness of skin
• Retarded growth
Treatment: Dose of 2,00,000 IUVitamin A or 110 mg
of Retinol palmitate
Requirement: 5000 IU

19. Vitamin D
 It occurs in 2 forms i.e. Calciferol (D2) and
cholecalciferol (D3).
It is also derived from exposure of cholesterol to
ultraviolet rays.
Vitamin D is essential for calcification of bones and
teeth.
It promotes absorption of calcium and phosphorus
from intestine.
Sources of Vitamin D
1) Animal source: Eg: egg yolk, cod liver oil, butter,
milk and ghee.
Sunlight is an important natural sources of vitamin D.

20. Deficiency ofVitamin D
• Rickets and dental caries in children
• Osteomalacia in adults.
Prevention:
Educating parents to expose their children to the
sunshine.
Periodic dosing of young children with vitamin D
Vitamin D fortification of food, especially Milk.
Requirement: 1000 IU

21. Vitamin E
 It is fat soluble vitamin which is stable to heat and
light but is destroyed on oxidation.
It belongs to the group of compounds called
tocopherols.
It is an anti-sterility vitamin.
Sources of Vitamin E
Egg yolk, butter, milk, green vegetables, nuts and oils.

22. Deficiency ofVitamin E
• Deficiency leads to the death of foetus in uterus.
• Sterility in males and females.
Requirement: 8-10 mg

23. Vitamin K
 It is fat soluble vitamin stable to heat.
It occurs in 2 forms i.e. K1 and K2.
Vitamin K1 is naturally available but K2 is produced
by the intestinal bacteria.
It is essential for normal coagulation of blood.
It is necessary for formation of various clotting
factors like Prothrombin.
Sources of Vitamin K
Cauliflower, cabbage, carrot leaves, green leaves etc.
Bacteria present in the intestine also produce vitamin K.

24. Deficiency ofVitamin K
• Hypoprothrombinemia
• Increased bleeding (haemorrhage).
Requirement: 0.03 mg/kg body weight

25. Water soluble vitamins
•It is also known as thiamine.
•It is essential for the utilization of
carbohydrates.
•Sources: rice polishing, unmilled
cereals, pulses, nuts, egg yolk, fish,
meat.
•Daily requirement is 2 mg
Vitamin B1

26. •Deficiency leads to Beri beri, neuritis, loss
of appetite, mental depression.
•Wernicke’s encephalopathy characterized
by confusion, nystagmus, tremors and
mental retardation.
Deficiency ofVitamin B1

27. Vitamin B2
•It is also known as Riboflavin.
•It is a co-factor in a number of
enzymes involved in carbohydrate
metabolism.
•Sources:Yeast, milk, eggs, liver,
kidney and green vegetables.
•Daily requirement is 2-3 mg

28. •Deficiency of B2 leads to Angular
stomatitis, glossitis.
•Redness and burning sensation in the eyes.
•Poor wound healing.
Deficiency ofVitamin B2

29. Vitamin B3
•It is also known as Nicotinic acid or
nicotinamide or niacin.
•It is essential for the metabolism for
carbohydrates, fat and proteins.
•Sources: Cereals, pulses, nuts, meat,
liver, yeast and green vegetables.
•Daily requirement is 12-18 mg.

30. •Deficiency of B3 leads to Pellagra
which is characterised by diarrhoea,
dermatitis and dementia.
Deficiency ofVitamin B3

31. Vitamin B6
•It is also known as Pyridoxine.
•It is essential for the metabolism for
aminoacids, fats and carbohydrates.
•Sources: egg yolk, fish, cereals, yeast,
wheat and leafy vegetables.
•Daily requirement is 2 mg.

32. •Deficiency of B6 leads to peripheral
neuritis.
Deficiency ofVitamin B6

33. Vitamin B12
•It is also known as Cyanocobalamin.
•It is essential for the formation and
maturation of red blood cells.
•Sources: liver, eggs, fish, milk.
•Daily requirement is 1-1.5 microgram.

34. •Deficiency of B12 leads to pernicious
anaemia, megaloblastic anaemia.
Deficiency ofVitamin B12

35. Folic acid
•It is also known as folate.
•It is essential for synthesis of DNA and
stimulates blood formation and
maturation of red blood cells.
•Sources: Green leafy vegetables,
kidneys, yeast, liver.
•Daily requirement: 100-300
microgram.

36. •Deficiency leads to megaloblastic
anaemia.
Deficiency of folic acid.

37. Deficiency of Protein
Protein energy malnutrition (PEM) is the most
prominent form of protein deficiency state. It
occurs frequently among infants and young children
between 1-3 years of age. It is caused by mainly
due to inadequate diet intake.
There are two types of PEM:
1. Marasmus: It is caused by deficiency of total
energy intake.
2. Kwashiorker: It is common in patients who
have adequate caloric intake but relative protein
deficiency.

38. Treatment of PEM
Adequate diet is the main stay of
treatment.
In most cases 3-5 gm/kg body weight
proteins is required.
Prevention of PEM
Health education.
Provision of protein and calorie rich food.
Early diagnosis and early treatment.
Implementation of supplementary feeding
programmes.