Here are the protein values of some cooked preparations: Samosa - 3g Sandwich - 3g Sevian - 3g Idli - 5g Dosa - 6g Vada - 6g Dahi vada - 11g Upma - 5g Masala omlettee - 7g Coconut chutney - 2g Coriander chutney - 1g Mint chutney - Trace Tomato chutney - 1g Handi Chicken - 26g Fish cutlet - 14g Fried fish - 18g Liver - No value provided

1. Principles of Nutrition
Nutrilite Health Institute certification course
By
Amway India

2. Introduction
AGENDA

3. The Complete Course Agenda
15 Min Introduction
15 Min Food Guide Pyramid
60 Min Nutrition “What is it ?" - Water & Protein
30 Min Nutrition “What is it ?” - Carbohydrates & Fats
10 Min Review/Activities/Group
20 Min Break
10 Min Human Physiology – Introduction
60 Min Cells and Cell Physiology
Cell Structure
Cell and energy
Fat Metabolism
Protein Metabolism
Glucose Metabolism
20 Min Revision
Total: 240 mins

4. The Complete Course Agenda
10 MIN Summarize previous day learning
20 MIN Opener/Activity
50 MIN Digestive System
Stomach
Liver
Pancreas
40 MIN Urinary System – Kidney
20 MIN Tea / snacks BREAK
10 MIN Review/Activity/Group
50 MIN Respiratory System - Nose & Nasal Passages;
Pharynx ; Trachea; Bronchioles; Lungs
50 MIN Cardiovascular System – Heart; Blood Flow (Heart) ;
Blood Vessels; Blood Pressure; Blood as Delivery System
10 MIN Review/Activity/Group

5. The Complete Course Agenda
10 MIN Summarize previous day learning on Nutrition
15 MIN Central Nervous System - Brain
15 MIN Peripheral Nervous System - Autonomic Nervous
System ; Sensory Somatic Nervous System
15 MIN Musculature System – Skeletal; Cardiac; Smooth
15 MIN Integumentary System – Skin; Hair; Nails
10 MIN Human Physiology Review
20 MIN Tea / snacks BREAK
10 MIN Activity: Short quiz on Physiology
120 MIN Water Soluble Vitamins – Vitamin C; Vitamin B; B1-
Thiamin; B2- Riboflavin; B3- Niacin; B5- Pantothenic
Acid;B6- Pyridoxine B12- Cobalamin; Biotin; Folic Acid
10 MIN Review/Activity/Group

6. The Complete Course Agenda
10 MIN Summarize previous day learning
60 MIN Fat-Soluble Vitamins – Vitamin A ; Vitamin D
60 MIN Fat-Soluble Vitamins – Vitamin E ; Vitamin K
15 MIN Review/Activity/Group
20 MIN Tea / snacks BREAK
10 MIN Opener / Activity
60 MIN Minerals - Calcium, Chromium; Copper; Iron;
Selenium
60 MIN Mineral – Zinc; Potassium; Sodium;
Magnesium; Phosphorus
10 MIN Short class test/ Review/Activity/Group

7. The Complete Course Agenda
10 MIN Total Nutrition Review
10 MIN Diet and Disease Introduction
90 MIN Cardiovascular Disease - Pathophysiology;
Diet Therapy
20 MIN Tea / snacks BREAK
60 MIN Diabetes - Pathophysiology; Diet Therapy
50 MIN Cancer - Pathophysiology; Diet Therapy
10 MIN Review/Activity/Group

8. The Complete Course Agenda
10 MIN Review/Activity/Group
60 MIN AIDS/HIV - Pathophysiology; Diet Therapy
20 MIN Tea / snacks BREAK
60 MIN Food Science & Technology - Agriculture and food
products; Alternative agriculture methods; Integrated pest
management; Organic farming; Pesticides; Food safety
and food borne illness; Food irradiation; food additives;
Biotechnology
60 MIN Organic farming –Cd; Supplementation
30 MIN Short class test/Review/Activity/Group
Date will be announced: FINAL TEST
1 1/2 Hours

9. Nutrition “What is it”
Nutrition “What is it”

10. Nutrition

11. Food Guide Pyramid
FOOD PYRAMID

12. What is Nutrition?
Metabolism of Foods
Nutritive Value of Foods
Qualitative and Quantitative
Requirements
Changes in Nutrient
Requirements
Cultural Factors

13. Six Classes of Nutrients
Carbohydrate Vitamins
Fat Minerals
Protein Water
*The Human Body Like Food is Composed
Largely of Nutrients

14. Nutrition
Composition Composition
of Foods of Body
 70% Water 60% Water

1% Fat 20% Fat
 4% Protein 20% Protein,
 24% Carbohydrates Carbohydrate

1% Vitamins & , Vitamins,
Minerals and Minerals

15. Macro Nutrients
These nutrients are required in a large amount
by the body.
Carbohydrates
Energy Rich
Fat Foods
• Proteins
• Dietary Fiber Body Building
foods
• Water

16. Micro Nutrients
These nutrients are required in a very
small quantity, However are extremely
critical for the normal functioning of the body.
Vitamins
Minerals Protective
foods

17. Video 1- Micro Nutrients
Click to Start

18. Elements of Nutrients
Carbon Hydrogen Oxygen Nitrogen Minerals
Inorganic Nutrients
Minerals
Water
Organic Nutrients
Carbohydrates
Fats
Proteins a
Vitamins b
a Proteins also contain the mineral sulfur
b Some vitamins contain nitrogen, some contain minerals

19. Energy
Capacity to do Work
Energy in Food is Chemical
Energy
Body Converts Chemical
Energy mechanical
energy

20. Energy -yielding Nutrients
Carbohydrate
Fat
Protein

21. Measurement of Energy
Energy is measured in Calories
Calorie: A Unit by Which Energy is Measured
Food Energy is measured in Kilocalories
1000 Calories = 1 Kilocalorie
1 Kilocalarie of Heat is needed to raise the
Temperature –
1 Kilogram of Water 1 Degree Celsius

22. Energy in Foods
Carbohydrates = 4 kcal/gram
Protein = 4 kcal/gram
Fat = 9 kcal/gram
Alcohol* = 7 kcal/gram*

23. Energy in the Body
Nutrients to Fuel Metabolic and Physical Activities
Heart -Beating
Brain- Thinking
Legs -Walking
Breathing
Eliminating Wastes

24. Excess Nutrient Consumption
Excess Consumption of
Energy-Yielding Nutrients
Converted to Fat and Stored in the Body

25. Classification of Nutrients
Macronutrients (Macro = BIG)
Protein, Carbohydrate, Fat, and
Water
Micronutrients (Micro = small)
Vitamins and Minerals

26. Water
Indispensable Nutrient
Fundamental to All Life on
Earth

28. Water in Body Fluids
Intracellular Fluid: Fluid Within Cells
– Approximately 2/3 of Body Water
– High in Potassium and Phosphate
Interstitial Fluid: Fluid Between Cells
Approximately 1/3 of Body Water
Large Component of Extra Cellular Fluid
Usually High in Sodium and Chloride

29. Water's Role
Shock Absorber
Body Temperature Regulation
Maintains Blood Volume
Lubricant and Cushions Joints

30. Water's Role
Carries Nutrients and Waste
Helps form Structure of Molecules
Participates in Chemical Reactions
Solvent for Small Molecules

31. Water Sources
Beverage and Water
Foods Contain Water
Fruit and Vegetables = Up to 95% Water
Meats and Cheese = Up to 50% Water
Object 7

32. Water content in foods
Dry seeds, such as the grains and legumes were intentionally left of the following list as they should have a common moisture
content of 10% or less. All pure fats and oils contain no water. The water content of each of the foods below is shown by the
number following the food. After these foods have been dehydrated, their weight will be reduced by close to the following
percentage:
Almonds 7% Collards Boiled 91%
Apples 85% Corn Sweet Fresh 74%
Apricots 85% Cucumbers Raw 96%
Bananas 76% Eggs Raw Whole 74%
Bean Sprouts 92% Egg Plant Raw 92%
Bread Whole Wheat 35% Fruit Cocktail 80%
Broccoli 91% Pickles Dill 93%
Butter 20% Pineapple Raw 85%
Cabbage Raw 92% Plums Raw 87%
Carrots Raw 88% Potatoes Raw 85%
Olives 80% Pumpkin Canned 90%
Onions 89% Radish Raw 95%
Oranges 86% Spinach Raw 92%
Papayas Raw 89% Squash Boiled 96%
Parsley Raw 86% Grape Fruit Raw 88%
Peaches Raw 90% Grapes 82%
Peanuts Shelled Trace Honey 15%
Peanut Butter Trace Jams / Preserves 30%
Pears Raw 82% Lettuce Head 91%
Peas Raw 81% Macaroni/Spaghetti Cooked 72%
Pecans 7% Margarine 20%
Peppers Green 94% Okra Boiled 91%
Cauliflower Raw91% Straw Berries 90%
Celery 94% Sweet Potatoes Boiled in Skin 71%
Cherries Raw 80% Tomatoes Raw 93%
Chicken Broiled Turkey Roasted 62%
Coconut Dried 7%

33. Water Balance
Water Sources Amount (ml) Water Excretion Amount (ml)
Liquids 550 to 1500 Kidneys 500 to 1400
Foods 700 to 1000 Skin 450 to 900
Metabolic Water 200 to 300 Lungs 350
Feces 150
1450 to 2800
2450 to 2800

34. Water Recommendations
t Recommendations:
Diet
Activity
Environmental Temperature
Humidity
Adult Recommendations
*Amount of Water = Amount of Energy Expended

35. Water Recommendations
Person Expending 2,000 Kcal per Day
2 to 3 Liters of Water
7 To 11 Cups
Best Sources: Water, Milk, and Juice
Not Substitutes: Alcohol, Caffeine-
Beverages
*Act as Diuretics

36. What are Proteins?
The name Protein was suggested
by Mulder in 1838 to the complex,
organic, nitrogeneous substances
found in animal and plant tissues.

37. What are Proteins?
• Proteins are the foremost & forefront nutrients
Important constituents of tissues and cells of the body
These are present inside the cell as well as in the
plasma
They form 16% wet weight of the cell
As enzymes and hormones they are concerned with
vital metabolic processes
As antibodies they help defend against infections

38. Classification of Proteins
Structural proteins
Proteins which form part of the body
structure
• Collagen - gives tensile strength to the
body
• Elastin - provides elasticity to the skin
• Keratin – helps formation of nails & hair
They have a slow turnover and therefore a long
half life

39. Classification of Proteins
Functional proteins
Proteins which regulate the various functions in the
body.
- Enzymes acts as catalyst for various metabolic
functions
- Hormones trigger some specific reactions e.g.
Insulin which regulates the glucose metabolism in
the body, has half life of 0.5 second and if not so
will result in hypoglycemia
They have a faster turnover and shorter life span

40. Classification of Proteins
Depending upon the combination in which they
exist in the body, Proteins can also be classified
as :
• Muco protein: Protein when combined with
carbohydrates .eg saliva mucos.
• Lipo protein: Protein when combined with
lipids eg. cholestrol, triglyceride in emulsion
form.
• Transport protein: Protein when used as
carrier eg . Iron is transported in the form of
haemoglobin in the body

41. Structure of Protein
Proteins are made up of Amino acids
Dietary proteins provide amino acids
for the synthesis of body proteins
Amino acids are composed of carbon,
hydrogen, oxygen, nitrogen, sulphur
and sometimes phosphorus

42. Amino Acids
• There are 22 naturally occurring amino acids.
• Of these 22 amino acids,
9 amino acids are known as essential since they
cannot be synthesized in the body
Rest are non essential as they can be
synthesized in the body by inter conversion of
compounds already present in the body

43. Types of Amino Acids
Depending upon the chemical structure Amino
Acids can also be classified as under :
• Aliphatic : Glycine, Alamine, Threonine, Serine
• Acidic : Aspartic, Glutamic
• Branched Chain : Valine, Leucine, isoleucine
• Aromatic : Phenylalanine, Tyrosine, Tryptophan
• Basic : Lysine, Arginine, Histidine
• Sulphur containing amino acids : Cystine, Cystaine,
Methionine
• Iminoacid : Proline

44. Limiting Amino Acids
Essential Amino Acid
A Protein from Plants (Usually Limiting)
Corn: Deficient in Tryptophane and
Lysine
Legumes (Beans): Deficient in
Methionine
Grains (Wheat): Deficient in Lysine

45. Complete Proteins
Essential Amino Acids
Nonessential Amino Acids
Animal Sources = Essential Amino Acids
Meat Cheese
Fish Eggs
Poultry Milk

46. Digestion and Absorption of Protein
Protein in Food Do Not Become
Body Proteins
Protein in Food Supply Amino
Acids

47. Digestion and Absorption of Protein
Hydrolysis of Protein Begins in the Stomach
Acted upon by Gastric juices
HCL ( in the Stomach)
Amino Acids Blood Stream

48. Various Sources of proteins
• Cereals and Millets
• Pulses, legumes
• Milk and milk products
• Egg and Flesh Foods
• Soya

49. Functions Of Dietary Proteins
Provide AA for the formation of
tissues during growth.
To provide AA for the growth of
fetus in pregnancy and for the
production of milk proteins
during lactation.

50. Functions Of Dietary Proteins
• To replace the daily loss of
body protein.
• To provide AA for the
formation of enzymes, blood
protein and certain hormones
of protein nature.

51. RDA of Protein ….. contd

52. Experimental assessment of Protein sources.

53. Experimental assessment of Protein sources.
Protein Digestibility Corrected Amino Acid
Score
– Measures the nitrogen content of undigested
protein to indicate the digestibility of protein
present in a particular source.
– Measured on a scale of 0 - 1
- where 0 represents least digestibility and 1 represents
maximum digestibility.

54. Count What You Eat

55. Count What You Eat
Protein Value Of Cooked Preperations
Preperation Weight(gm) Proteins ( gm)
SNACKS
Samosa 65 3
Sandwich 65 3
Sevian 80 3
Idli 115 5
Dosa 85 6
Vada 45 6
Dahi vada 165 11
Upma 130 5
Masala omlettee 100 7
CHUTNEY
Coconut 55 2
Coriander 20 1
Mint 18 trace
Tomato 50 1
NON - VEG
Handi Chicken 125 26
Fish cutlet 80 14
Fried fish 85 18
Liver 140 22
Mutton 145 18
Prawn curry 145 18

56. Carbohydrates
Compounds composed of carbon,
oxygen and hydrogen molecules
Carbo = Carbon
Hydrate = With Water (H2O)

57. Carbohydrate Family
Simple Complex
Carbohydrates (Sugars) Carbohydrates
Monosaccharides Starch (Polysaccharides)*
Glucose (Blood Sugar)
Fibers (Nonstarch
Fructose (Fruit Sugar)
Polysaccharides)
Galactose (Milk Sugar)
Soluble
S Disaccharides Insoluble
– Sucrose (Table Sugar)
– Lactose
– Maltose
*Glycogen is a Complex Carbohydrate (a Polysaccharide), but
not a Dietary Source of Carbohydrate

58. Starch
Glucose Molecules Linked
Plants Store Glucose as
Starch
Humans Eat Plants
Body Hydrolysis
Starch to Glucose Energy

59. Glycogen
Animal Polysaccharide
Manufactured and Stored in Liver
Not Significant Source of
Carbohydrate
Not Complex Carbohydrate in
Foods
Food Sources

60. Fiber
Structural Part of Plants
– Vegetables, Fruits, Grains,
Legumes
• Non-Starch Polysaccharides:
– Cellulose, Hemicellulose, Pectins,
Gums, Mucilages
• Non Polysaccharides:
Lignins, Cutins, Tannins

61. Fiber: Sources, Actions, Structures
Soluble Fibers Insoluble Fibers
Food Sources Fruits (Apples, Citrus), Wheat Bran, Whole-Grain
Oats, Barley, Legumes Breads and Cereals,
Vegetables
Delay GI Transit Accelerate GI Transit
Action in the
Delay Glucose Absorption Increase Fecal Weight
Body
Lower Blood Cholesterol Slow Starch Hydrolysis
Delay Glucose Absorption
Gums, Pectins, Some Cellulose, Many
Type of Fiber
Hemicelluloses, Mucilages Hemicelluloses, Lignins

62. Video 2: Good Fats
Click to Start

63. Fat
Definition

64. Lipid Family
Triglycerides (Fats and Oils)
a Glycerol (1 per Triglyceride)
Fatty Acids (3 per Triglyceride)
Saturated
Monounsaturated
Polyunsaturated
Omega-6
Omega-3
Phospholipids (Such as Lecithin)
Sterols (Such as Cholesterol)

65. Saturated Fats
Hydrogenated Fatty Acids
Chemical Process:
• Hydrogen Atoms + Mono or
Polyunsaturated Fats
– Fats More Stable
– Prolongs Shelf Life
– Protects Against Oxidation
– Sources: Margarine, Shortening, Baked
Goods

66. Effects on Health
Saturated Fats Elevate Blood Cholesterol
Heart Disease
Hydrogenated Fats Trans Fatty Acid
Heart Disease
Unsaturated Fats Lower Blood Cholesterol
Heart Disease

67. Role of Triglycerides and Fatty Acids
Provide Energy
Enhance Palatability
Influence Texture of Foods
Enable Absorption of Fat Soluble Vitamins
Insulate the Body
Protect Organs Against Shock
Help Body Use Carbohydrates and Proteins

68. Essential Fatty Acids
Body Can Make All But "2" Fatty Acids
Linoleic Acid
Linolenic Acid
Indispensable to Body Function
Supplied by Diet

69. Comparison of Dietary Fats

70. Linoleic Acid: Omega 6
Arachidonic Acid
Structure and Function of Cell Membranes
and Inflammation Reactions

71. Linolenic Acid: Omega 3
Body Can Produce
EPA - Eicosapentaenoic Acid
DHA - Docosahexanenoic Acid
• Development and Maintenance:
– Brain and Retina of Eye
– Integrity of Skin, Kidney, Liver,
Reproductive Organs

72. Linolenic Acid: Omega 3
Essential for Normal Growth and
Development
Regulates:
Blood Clotting
Blood Pressure
Lipid Concentrations
Inflammation Responses

73. Linolenic Acid: Omega 3
Important Role in Prevention
and Treatment of:
Heart Disease
Hypertension
Arthritis
Cancer

74. Sources of Omega Fatty Acids
Omega-6
Linoleic Acid Leafy Vegetables, Seeds, Nuts, Grains, Vegetable Oils
(Corn, Safflower, Soybean, Cottonseed, Sesame,
Sunflower)
Meats (or can be Made from Linoleic Acid)
Arachidonic Acid
Omega-3
Fats and Oils (Canola, Soybean, Walnut, Wheat Germ,
Linolenic Acid
Margarine, and Shortening Made from Canola and
Soybean oil)
Nuts and Seeds (Butternuts, Walnuts, Soybean Kernels)
Vegetables (Soybeans)
Human Milk
EPA and DHA Shellfish and Fish* (Mackerel, Tuna, Salmon, Bluefish,
Mullet, Sturgeon, Menhaden, Anchovy, Herring, Trout,
Sardines) (or can be Made from Linolenic Acid)

75. Phospholipids
Similar to Triglyceride
Choline and Phosphate Group
Lecithin - Used as an Emulsifier
Emulsifier: Promotes the Mixture of Two
Substances such as Oil and
Water, that are not Mutually
Soluble

76. Role of Phospholipids
Constituents of Cell Membranes
Lipid Transportation
Fat Soluble Substances: Vitamins
and Hormones
Emulsifiers

77. Sterols
Liquid Compounds
Multiple Ring Structure
Cholesterol

78. Cholesterol
Animal Foods
Meats
Eggs
Fish
Shellfish
Poultry
Dairy Products
Organ Meats (Liver, Kidneys)

79. HUMAN
PHYSIOLOGY

80. Physiology
Organism
Cellular
Molecular

81. Structural Organization
Atoms
Molecules
• Organ
Cells
Tissues • Systems
Organism

82. Cells
Cells: Building Blocks of Our Body
Membrane
Fat
Holds Cell Together
Separates Cells

83. Cells
Cells: Building Blocks of Our Body
Passive Diffusion
Active Transport

84. Cytoplasm
Liquid Inside "Cell Membrane"
Organelles "Tiny Organs"
Mitochondria
Endoplasm
Lysosomes

85. Nucleus
Brain of Cell
DNA
Ribosomes "RNA"
Protein Synthesis

86. Energy
Food = Energy
ATP = EnergyObject 2
Mitochondria

87. Metabolism
Anabolic - small large
Amino Acids Proteins
Uses ATP
• Catabolic Fat Acetyl CoA ATP
– Proteins Amino Acids
– Make ATP

88. Fat
Anabolic - Triglycerides
Fat
Catabolic - Fat Acetyl
CoA ATP

89. Protein
Anabolic - Amino Acids Protein
Catabolic - Protein Amino Acids
Essential Amino Acids
Non-Essential Amino Acids

90. Sugar
Anabolic - Sugar Glycogen
Catabolic - Glycogen Sugar
ATP

91. PHYSIOLOGY
Digestive System

92. Digestive System
Picture 3
Esophagus
Stomach
Small intestine
21 ft long
Large intestine –
5 Ft long
Appendix

93. Digestive System
Digestion: Breaking Complex
Food Into Smaller Particles
Mouth
Teeth
Breakdown Food

94. Digestive System
Picture 4
Teeth
Tongue
Salivary
gland
Epiglottis
Esophagus

95. Digestive System
Tongue
Propels Food
Taste Buds (Sweet, Sour Salt)
• Salivary Glands (Saliva)
– Moisten Food
Begin Digestion - Starch
• Tonsils
– Part of Immune System

96. Digestive System
Epiglottis
Muscles to Prevent Food
Entering Lungs
Directs Food to Esophagus
and Blocks Trachea
Coughing
• Esophagus
– Muscular Tube to Stomach

97. Digestive System
Stomach
Sphincter-Muscle Closes Stomach
• Reflux
Churns Food-Chyme
• Mixes With Acid and Pepsin
– Mucus Protects Stomach
– Intrinsic Factor

98. Digestive System
Stomach
Vomiting
• Reflex
• Bulimia - Esophagus, Teeth
– Ulcers
– Gastrectomy

101. Digestive System
Accessory Organs
Liver - Largest Organ
Liver Stomach
Metabolism
Bile Production
Vitamin Storage
Remove Chemicals
Cholesterol Production
Essential for Life

102. Digestive System
Accessory Organs
Pancreas – 5 inches long Pancreas
Digestion Picture 5
Blood Sugar Levels
Diabetes - Type I and Type II
Duodenum

103. Urinary System
Kidney Urinary Ducts
Urinary Bladder
Filtration System Kidney
Urine
Chemical Waste Urinary
Salts duct
Water
Bladder

104. Urinary System
More Sweat = Less Urine
Kidney Plays Role in Blood Pressure
– Urine Production Blood Pressure
– Salt Balance
• Chemicals Metabolized in Liver
Excreted in Kidney

105. Respiration
Nose Trachea Bronchioles
Lungs
Picture 9
Nose nasal area
Filter
Warm trachea
Moisten
lungs

106. Respiration
Nose Trachea Bronchioles
Lungs
Trachea
Stiff Tubes pharynx
Larynx larynx
• Bronchioles
– Tubes to Lungs
trachea
– Cilia
– Mucus

107. Respiration
Nose Trachea Bronchioles
Lungs
Alveoli
Gas Exchange
Surface Area
• Inhalation/Exhalation
– Brain
– Gas Exchange
– Surface Area

108. Respiration
Nose Trachea Bronchioles
Lungs
Hemoglobin
Protein
Oxygen/Carbon Dioxide

110. Cardiovascular System
Body Left Heart Lungs Right Heart
Body
Artria Contract Ventricles Contract
Heart Rhythm Pacemaker
60-80 Beats/Minute

111. Cardiovascular System
Blood Vessels
Arteries
Blood from Heart
Muscular
Systole/Diastole
Blood pressure (Pulse)
• Feel Your Wrist
Capillaries
Tiny (Feed Body)

112. Cardiovascular System
Blood Vessels
Venuoles
– Tiny (Take Blood to Veins)
Veins
Blood to Heart
Little Muscle
Smooth Blood Flow

113. Cardiovascular System
Blood Pressure 120/80 mmHg
Heart Pump
Blood Vessels
Amount of Blood
• Need to Move Blood
– Too Much Bad Hypertension
– Too Little Bad Hypotension

114. Cardiovascular System
Blood Red Cells/White Cells/Plasma
Red Cells -
Hemoglobin/Oxygen
Lungs
Metabolism + Oxygen
Metabolism and Carbon
Dioxide
Anemia

115. Cardiovascular System
Blood Red Cells/White Cells/Plasma
White Cells
Immunity
Infection
• Platelets
– Blood Clot

116. Cardiovascular System
Blood Red Cells/White Cells/Plasma
Plasma - Liquid
Proteins

117. Nervous System
Nervous System

118. Nervous System
Central Nervous
System (CNS)
Peripheral Nervous
System (PNS)

119. Nervous System
Brain Spinal Cord Nerves
Nerves Spinal Cord Brain
Coordinates Body Actions +
Functions
Processes Information
External
Internal

120. Nervous System
CNS
Spinal Cord
Gray Matter
White Matter
Meninges
Backbone

121. Nervous System
CNS
Connects PNS with Brain
Coordinates Reflexes
Spinal Nerves
Senses
Movement

122. Nervous System
Brain
Computer
Coordinates + Processes All
Information
Prepares + Coordinates Responses
Gray Matter/White Matter

123. Nervous System
Brain
Cerebrum (Memory, Reasoning,
Intelligence, Personality, Senses, Logic)
Cerebellum (Physical Activity)
Brain Stem
Brain Cord
Cord Brain

124. Nervous System
Peripheral Nervous System (PNS)
Autonomic Nervous System
We Do Not Control This System
Sympathetic/Parasympathetic
Blood Pressure
Digestion
Intestines
Lungs
"Fight or Flight"

125. Nervous System
PNS
Sensory Nerves
– (Taste, Smell, Sight, Touch, Hearing)
• Somatic Muscle Nerves (Movement)

126. Musculature
Skeletal Muscles
Movement Connected to Bones
Voluntary
Red Fibers Slow
White Fibers Fast
Everywhere
Somatic Nerves

127. Musculature
Smooth Muscles
– Involuntary
– Blood Vessels, Visceral organs
– Autonomic Nerves
Cardiac Muscles
Heart
Involuntary
Autonomic nerves

128. Musculature
Consume ATP to do Work
Need Calcium, Sodium, Potassium

129. Integumentary System
Skin
Epidermis (Barrier)
Dermis (Blood, Muscles, Connection)
• Barrier
– Infection
– Waterproof
– Mechanical

130. Integumentary System
Pigment
– Protect Against
Sunlight
Heat Regulation
Sweating
Blood Flow

131. Integumentary System
Vitamin D from Sunlight
Touch
Pain
Pressure
Heat
Nerve Fibers

132. Vitamins

133. Vitamins
Vita = Life
Amine = Containing Nitrogen
The First Vitamin Discovered
Contained Nitrogen

134. Vitamins
Organic
Essential Nutrients
Requirements Minute (Small)
Perform Specific Functions
Growth
Reproduction
Maintenance of Health and Life

135. Vitamins
Vitamins Differ from Energy-Yielding Nutrients such as
Carbohydrate, Proteins and Fat
• Structure
• Function
• Food Contents

136. Vitamins
Vitamins Similar to Energy-Yielding Nutrients:
Carbohydrate, Protein and Fat
• Vital to Life
• Organic

137. Vitamins
Available in Foods
Organic
– Destructible:
• Light: Riboflavin (B2)
• Oxygen: Vitamin C
• Heat : Thiamin (B1) and Vitamin C

138. Vitamins
• Solubility:
Hydrophilic: (Water-Soluble)
Carbohydrate, Protein
Vitamins B and C
– Hydrophobic: (Fat-Soluble)
• Fat
• Vitamins A, D, E, K

139. Precursors
Provitamins Inactive Vitamin
Form
Chemically Changed to Active
Form of Vitamins

149. Riboflavin-Vitamin B2
Functions
Coenzymes FMN and FAD
Energy Metabolism
Supports Normal Vision
Supports Skin Health
Food Sources

150. Riboflavin-Vitamin B2
Deficiency Disease
– Ariboflavinosis
Deficiency Symptoms
Skin Rash
Cracks and Redness of
Mouth
Sensitivity to Light

151. Niacin-Vitamin B3
Functions
Coenzymes NAD
and NADP
Energy Metabolism
Nervous System
Digestive System
Food Sources

152. Niacin-Vitamin B3
Deficiency Disease
– Pellegra
• Deficiency Symptoms

153. Biotin
Food Sources

154. Biotin
Functions
Coenzyme
Energy Metabolism
Fat Synthesis
Amino Acid Metabolism
Glycogen Synthesis

155. Biotin
Deficiency Symptoms
Loss of Appetite and Nausea
Abnormal Heart Action
Depression
Muscle Pain and Weakness

156. Pantothenic Acid-Vitamin B5
Food Sources

157. Pantothenic Acid-Vitamin B5
Functions
Coenzyme A
Energy Metabolism

158. Pantothenic Acid-Vitamin B5
Deficiency Symptoms
Insomnia
Fatigue

159. Pyridoxine-Vitamin B6
Object 6
Functions
Coenzymes PLP and
PMP
Amino Acid Metabolism
Fatty Acid Metabolism
Converts Tryptophan to
Niacin
Food Sources

160. Pyridoxine-Vitamin B6
Deficiency Disease
Anemia (small-cell type)

161. Folate-Folic Acid-Folacin
Functions
DNA Synthesis
New Cell Formation
• Food Sources

162. Folate-Folic Acid-Folacin
Deficiency Disease
– Anemia (large-cell type)
• Deficiency Symptoms
Diarrhea
Depression/Mental Confusion

163. Cobalamin-Vitamin B12
Functions
Coenzymes
New Cell Synthesis
Fatty Acids
Amino Acids
Maintain Nerve Cells

164. Cobalamin-Vitamin B12
Food Sources

165. Cobalamin-Vitamin B12
Deficiency Disease
– Pernicious Anemia
• Deficiency Symptoms
Fatigue
Degeneration of Peripheral
Nerves
Hypersensitivity

166. Ascorbic Acid-Vitamin C
Functions
Collagen Synthesis
Antioxidant
Amino Acid Metabolism
Absorption of Iron
Resistance to Infection

167. Ascorbic Acid-Vitamin C
Food Sources

168. Ascorbic Acid-Vitamin C
Deficiency Disease
– Scurvy
• Deficiency Symptoms

169. Fat Soluble Vitamins
Fat-Soluble Vitamins

170. Fat Soluble Vitamins: A, D, E, K
*Differ From Water-Soluble Vitamins
Found in Fat and Oily Parts of Foods
Insoluble in Water
Lymphatic System

171. Fat Soluble Vitamins: A, D, E, K
*Differ From Water-Soluble Vitamins
Greater Risks for Toxicity
Stored in Liver and Adipose Tissue
Not Readily Excreted

172. Vitamin A and Beta-carotene
First Fat-Soluble Vitamin Recognized
Beta-Carotene, Precursor to Vitamin A
Three Forms of Vitamin A (Retinoids)
Retinol (an Alcohol)
Retinal (an Aldehyde)
Retinoic Acid (an Acid)

173. Beta Carotene as an Antioxidant
Protects the Body Against Disease
Free Radicals
Heart Disease
Cancer
Arthritis
Cataracts

174. Retinol-Vitamin A
Functions
– Vision
– Maintenance of Cornea
– Mucous Membranes
– Skin, Bone, and Tooth Growth
• Food Sources

175. Retinol-Vitamin A in Vision
Cornea
Transportation of Light Energy
Nerve Impulses at Retina
Supports Growth of Bones
Remodeling of Bone

176. Retinol-Vitamin A
Deficiency Disease
– Hypovitaminosis A
• Deficiency Symptoms

177. Retinol-Vitamin A Deficiency
Vitamin A Stores: 90% in Liver
Adequate Protein
Vitamin A Food Sources
Global Nutrition Problem
Night Blindness
100 Million Children with Deficiency

178. Calciferol-Vitamin D
Significant Sources
Food
Sunlight

179. Calciferol-Vitamin D from the Sun
Natural Exposure to Sunlight
Sun Imposes No Risk of Toxicity
• Prolonged Exposure Degrades the
Vitamin D Precursor

180. Calciferol-Vitamin D from the Sun
Ultraviolet Rays of the Sun
Dark Skinned People Prone to Rickets
Deficiency More Likely in Elderly
Vitamin D Fortified Foods or Supplements

181. Calciferol-Vitamin D
Functions
Raises Blood Calcium and
Phosphorus
Hormone
Organs: Intestines, Kidneys, Bones
Stimulates Absorption from GI Tract
Bone Growth

182. Calciferol-Vitamin D
Deficiency Disease
Rickets
Osteomalacia
Deficiency Symptoms

183. Tocopherol-Vitamin E
1922, Discovery in Vegetable
Oils
Anti sterility Factor = Tocopherol
Compound Named Vitamin E
Alpha Beta
Gamma Delta

184. Tocopherol-Vitamin E
Food Sources
20% = Vegetable Oils
20% = Fruits and
Vegetables
15% = Grain Products
• Animal Fats: Meat and Milk Fat
Contain Little or No Vitamin E

185. Tocopherol-Vitamin E
Functions
Antioxidant
Stabilization of Cell Membranes
Regulation of Oxidation Reactions
Protection of PUFA
Protection of Vitamin A

186. Vitamin E as an Antioxidant
Oxidation
Transformation of Energy Fuels to ATP
Oxidation of Polyunsaturated Fatty Acids
Protection of Lungs
• Air Pollutants (Nitrogen or Ozone)
– Protects Red Blood Cells

187. Tocopherol-Vitamin E Deficiency
Rare in Humans
Fat Malapsorption
Cystic Fibrosis
• Causes of Vitamin E Deficiency
– Erythrocyte Hemolysis

188. Vitamin K
Blood Clotting
“K” = Danish Word Koagulation
(Coagulation or Clotting)
13 Different Proteins and Calcium
Vitamin K Essential Synthesis of Protein
Blood-Clotting Process
Calcium and
thromboplastin Fibrinogen
Vitamin K (a soluble
(a phospholipid)
from blood platelets protein)
Prothrombin Fibrin
Thrombin
Precursor (an inactive (a solid
(an active
protein) clot)
enzyme)

189. Vitamin K
Significant Sources
Food
Non-Food
Bacteria in GI
Bacterial Synthesis

190. Vitamin K
Functions
Blood-Clotting Synthesis
Bone Growth

191. Vitamin K Deficiency
Deficiency is Rare
Bile Production
Diarrhea
Malabsorption Diseases
(Crohn’s)
Sulfa Drugs
Antibiotics

192. Vitamin K Deficiency
Surgery: Blood Clotting Time Checked
Newborn Babies: Sterile Digestive Tract
Vitamin K-Producing Bacteria
Plasma Prothrombin Concentrations
Hemorrhagic Disease

194. Minerals
• Major Minerals: Macrominerals
– Essential nutrients in larger amounts
– Amounts larger than 5 grams
• Trace Minerals: Microminerals
– Essential nutrients in smaller amounts
– Amounts smaller than 5 grams

195. Minerals in 60kg Human Body

196. Inorganic Elements
Minerals are inorganic elements
Retain chemical identity
Cannot be destroyed by:
– Heat
– Acid
– Air
– Mixing

197. Inorganic Elements
Preservation of minerals
Ash from food remains
Minerals lost through leaching in water

198. Body’s Handling of Minerals
Amount of minerals absorbed
Ease of absorption, transportation and
excretion
Carriers to be absorbed and
transported
Increased risk of toxicity

199. Variable Bioavailability
Binders
– Phytic Acid: calcium, iron, zinc
• Legumes and grains
– Oxalic Acid: calcium and iron
spinach and chocolate

200. Sodium
Principal cation (+) of extracellular
fluid
– Cation: positively charge ions
– Extracellular fluid: fluid outside cell
• Maintain acid-base balance
• Essential to nerve transmission
• Essential to muscle contraction

201. Sodium Roles in the Body
Foods provide more sodium than the
body needs
Intestinal tract absorbs sodium readily
Sodium travels freely in the blood
Kidneys filter all sodium out of the blood
Kidneys return to bloodstream exact needs
Excretion = Consumption

202. Sodium Recommendations
Diets rarely lack sodium
Committee on dietary allowances
– Minimum: adults = 500 mg per day
– Maximum: (NaCl) less than 6 g per day

203. Sodium Recommendations
Salt (sodium chloride) is about 40%
sodium
1 g salt = 400 mg sodium
5 g salt = 1 tsp
1 tsp salt = 2,000 mg sodium

204. Sodium and Hypertension
Majority of people with HTN, salt restriction
does not lower blood pressure
Most effective dietary treatment
for HTN is weight loss

205. Sodium in Foods
Processed foods high
amounts of sodium
Fresh fruits and vegetables low sodium
75% sodium added to foods at table or
during preparation
15% sodium added during cooking
10% natural sodium in foods

206. Chloride Roles in the Body
Major anion (-) in extracellular fluids
Association with sodium (NaCl)
Moves freely across membranes
Critical for fluid and electrolyte balance

207. Chloride Roles in the Body
Chloride ion is part of hydrochloric acid
(HCL)
Strong acidity of gastric juice
Proper digestion
Protein digestion and iron absorption
Vomiting loss of HCL

208. Chloride Recommendations
and Intakes
Abundant in foods (especially processed)
No RDA set
Estimated minimum requirement 750 mg per
day

209. Potassium
Positively charged ion (+)
Body’s principal Cat-Ion inside the cells

210. Potassium Roles in the Body
Maintaining fluid and
electrolyte balance
Maintaining cell integrity
Homeostasis (steady
heartbeat)
*If cells were to give up to the blood only 6% of the K(+) they contain,
it would stop the heart

211. Potassium Recommendations
and Intakes
Abundant inside all living
cells
Richest sources are fresh  Canned
foods vegetables
 Luncheon
Fruits
meats
Processed foods: more  Ready to eat
sodium less potassium cereals

212. Potassium and Hypertension
Potassium
– Prevent or help to correct HTN
Low potassium diets raise blood pressure:
– Hypertensive
• High potassium intake protects against stroke

213. Potassium Deficiency
Dietary deficiency rare
Excessive losses versus deficient
intake:
- Diabetic acidosis - Dehydration
- Prolonged vomiting - Diarrhea
- Diuretics - Steroids
- Laxatives

214. Calcium
Most abundant mineral in the body
Found primarily in:
Bones
Teeth

215. Calcium Roles in the Body
99% of body’s calcium in bones
Bone structure
• Rigid frame
• Attachment point for muscles
Calcium bank
Readily available source
Readily to body fluids

216. Calcium in Bones
Formation/dissolution
simultaneously
State of constant flux
Osteoblast cells build bone
Osteoclast cells break down
bone

217. Calcium in Bones
Birth to 20 years:
– Actively growing in
length, width, shape
12 to 29 years:
Peak bone mass
Bones growing thicker
and denser
• 30 to 40 years:
– Bone loss exceeds new
bone formation

218. Calcium in Body Fluids
1% circulates as ionized
calcium
Ionized calcium is vital to life
Regulation in muscle
contraction
Clotting of blood
Transmission of nerve impulses

219. Calcium in Body Fluids
Ionized calcium is vital to life:
Secretion of hormones
Activation of some enzyme reactions
Cofactor in a protein (calmodulin)
Conveys signals to the inside cells
Helps maintain normal blood pressure

220. Calcium and Disease
Prevention
Preventing and treating hypertension
– Epidemiological studies show low
dietary calcium correlates with high
prevalence of hypertension
• Relationship between dietary calcium
• and blood cholesterol, diabetes,
and cancer

221. Calcium Balance
Blood calcium falls too low,
3 organ systems may raise it:
– Intestines: absorb more calcium
– Bones: release more calcium
– Kidneys: excrete less calcium

222. Factors Influencing Calcium Absorption
Factors that Promote Factors That Interfere
Calcium Absorption with Calcium Absorption
Hormones that Diminished absorption
promote growth with aging
Ingestion with a meal; Lack of stomach acid
stomach acid Vitamin D deficiency
Vitamin D High phosphorus intake
Lactose High-fiber diet
Phosphorus in an Phytates and oxalates
optimal ratio
High protein intake

223. Calcium-Binding Protein
Body regulates calcium absorption
Average calcium absorption
• Adult = 30%
• Pregnant women = 50%
• Growing child = 50-60%

224. Calcium Recommendations
and Intakes
Internationally, recommendations vary
Calcium intakes are low in most of
world
WHO recommends:
– 400-500 mg per day (adults)
• Protein intakes are also low in most of
world

225. Calcium Sources
Most abundant in milk and milk products
Recommended daily milk servings:
Children 2 cups
Teenagers 3 cups
Adults 2 cups
Pregnancy (women) 3 cups
Pregnancy (teens) 4 cups

226. Absorbability of Calcium
Foods Ranked According to
Absorbability of Calcium
Excellent Cauliflower, watercress, brussels
sprouts, mustard greens, broccoli,
turnip greens, carrot, dates
Milk, soy milk, tofu*
Good
Almonds, sesame seeds, pinto beans
Fair
Spinach
Poor
*Calcium-set tofu

227. Osteoporosis
Osteoporosis: bone loss reaches point
when bones fracture under common
everyday stress

228. Calcium Deficiency
Bone mass peaks = skeletal maturity (30)
Dense bone mass is best protection against
age-related bone loss and fracture
Low calcium intake during growing years
impairs acquisition of optimal bone mass
Adults lose bone as they age (40)

229. Phases of Bone Development
Age in Years
Bone
10 20 30 40 50 60 70 80
Density
Time of
Peak Bone Mass
Bone Loss
Active Growth

230. Phosphorus Roles in the Body
Found in blood plasma as phosphorus
salts (Phosphates)
In all body cells as part of buffer
system
Phosphoric acid
Salts
Maintains acid-base balance

231. Phosphorus Roles in the Body
Phopholipids help transport other lipids
in the blood
Phospholipids are
major structural Cell Membranes
components of cell membranes
Effect transport of nutrients into and out of cells
Proteins, casein, contain phosphorus
in

232. Phosphorus Roles in the Body
Part of DNA and RNA
Genetic code material in every cell
necessary for all growth
• Assists in energy transfer
during cellular metabolism
– Enzyme and B vitamins activity
– ATP, uses three phosphates

233. Phosphorus Recommendations
Same as calcium, except
during infancy
Diets that provide adequate
energy and protein also supply
adequate phosphorus

234. Phosphorus Recommendations
Age Nutrient
0 – 6 months 400 mg Calcium
300 mg Phosphorus
6 months – 1year
600 mg Calcium
500 mg Phosphorus

235. Magnesium
Cat-Ion (Mg++) within body's cells
Active in many enzyme systems
Over half of body's magnesium is in
bones

236. Magnesium
1% in the extracellular fluid
Bone magnesium is reservoir to
ensure availability
Remaining magnesium found in
muscle and tissue

237. Magnesium Roles in the Body
Important to 300+ enzyme systems
Energy metabolism
Catalyst reaction - the reaction of ATP
Essential to the body's use of glucose
Synthesis of protein, carbohydrates
and nucleic acids
Cell's membrane transport system

238. Magnesium Roles in the Body
Muscle contraction and blood clotting
Calcium promotes processes
Magnesium inhibits processes
Regulates the functioning of the lungs
Prevent dental caries
Supports normal functioning of
immune system

239. Magnesium Deficiency
*Even when average magnesium intakes are below
RDA, symptoms are not apparent except with
disease
Protein malnutrition
Renal or endocrine disorders
Prolonged vomiting or diarrhea
Extensive use of diuretics

240. Magnesium and Hypertension
Magnesium ion is critical to heart
function
Protects against hypertension
protects against heart disease
deficiency causes walls of arteries and
capillaries to constrict- possibly contributing
to hypertension
Studies on magnesium show
intakes are lower in men who have
heart attacks

241. Sulfur
Part of some amino acids
Body does not use sulfur by itself
Methionine, and cysteine
Skin, hair, and nails
Severe protein deficiency will lack
sulfur containing amino acids
Thiamin and Biotin also contain sulfur

242. Trace Minerals: Overview
Body requires them in small, minuscule
quantities
Function similarly to minerals
– Assists enzymes in diverse tasks all over body
• Each has special duties that only it can
perform

243. Trace Mineral Food Sources
Content in foods unpredictable:
Soil
Water quality
Processed foods
Factors in diet and body affect
absorption and bioavailibility
Abundant in a variety of foods, whole
foods

244. Trace Mineral Deficiencies
Severe deficiencies of common
minerals more easily recognized
Mild deficiencies are easy to
overlook
Common result of deficiency
Children failure to grow and
thrive (GI tract, heart, bones, blood
muscles, CNS)

245. Trace Mineral Interactions
Excess of one trace mineral may cause
deficiency of another, e.g., Manganese
overload iron deficiency
Iron deficiency makes the body
much more susceptible to lead
poisoning

246. Trace Mineral Interactions
Deficiency of one may exacerbate problems
associated with deficiency of another
– Combined iodine and selenium deficiency
thyroid hormone production
Factors that enhance absorption of one may
decrease absorption of another
Vitamin C enhances absorption of iron but
depresses that of copper

247. Iron
Essential nutrient that is vital for energy
Accumulation in body causes harm
Iron is found in two ionic states:
Ferrous ion (reduced): Fe++
Ferric ion (oxidized): Fe+++

248. Iron Roles in the Body
Most of body’s iron found in two
proteins
Hemoglobin in the red blood cells
Myoglobin in the muscle cells
Iron helps accept, carry and
release oxygen

249. Iron Roles in the Body
Found in many enzymes that oxidize
compounds
Required by enzymes involved in
making part of all cells' metabolism
Amino acids, hormones,
neurotransmitters

250. Heme and Nonheme Iron
Heme iron found flesh of
animals
Meats, poultry, fish (40% heme,
60% nonheme)
10% of the average person’s intake
Well absorbed by the body at a constant rate
of 23%
Iron deficiency absorption

251. Heme and Nonheme Iron
Nonheme iron found in plant
and animal foods
Vegetables, fruits, milk
90% of the average person’s
intake
Absorption rates 2% - 20% and
influenced
by:
Dietary factors
Body iron stores

252. Heme and Nonheme Iron in Foods
From all
foods From
meats
only
me
He
Heme
Nonheme Nonheme Nonheme
Only foods derived All the iron in foods Dietary iron intake,
from animal flesh derived from plants daily average
provide heme, but is nonheme iron
they also contain
nonheme iron

253. Absorption Inhibitors
Phytates and fibers in whole
grain cereals and nuts
Calcium and phosphorus in milk
EDTA in food additives
Tannic acid (tea, coffee, nuts,
fruits, vege)

254. Adaptability of Absorption
10% -15% dietary iron is
absorbed
Absorption varies from person to
person
2% in person with GI disease
35% in a rapidly growing, healthy child

255. Adaptability of Absorption
Absorption adjusts to supply
and to need
Iron absorption is increased:
If the need increases (pregnancy)
If a person’s iron intake diminishes

256. Iron Recycling
Spleen
Average red blood cell live
3 months
Liver and spleen
Remove iron from blood, take it apart,
prepare for excretion or recycling
Liver
Iron is salvaged liver attaches it to
blood transferrin transports back to
bone marrow for new RBC

257. Iron Recycling
Body loses some iron daily
Via the GI tract
If bleeding occurs
Tiny amounts in urine, sweat,
shedded skin

258. Prevalence of Iron Deficiency
Worldwide, most common deficiency
Affects an estimate 15% of world’s
population with highest
prevalence in developing countries
Young children and pregnant
women
Iron deficiency Anemia.

259. Zinc
Cofactor by more than 100 enzymes in
every organ of the body
DNA and RNA
Manufactures heme for hemoglobin
Essential fatty acid metabolism
Releases Vitamin A from liver stores

260. Zinc
Cofactor by more than 100 enzymes in
every organ of the body
Metabolizes carbohydrates
Synthesizes proteins
Metabolizes alcohol in the liver
Disposes of damaging free radicals

261. Iodine
Iodine is indispensable to life
Needed in trace amounts
Iodine in foods is converted to
iodide ion in the GI tract

262. Selenium
Essential mineral that is an antioxidant.
Antioxidant effect may also benefit the
CVS and give protection against
Cancer.
Enzyme that converts thyroid hormone
to its active form
Not commonly found in food.

263. Copper
Body contains about 100 mg of
copper
1/3 is in the muscles
1/3 is in the liver and brain
1/3 is in the bones, kidneys,
blood, and other tissues

264. Copper Roles in the Body
Copper serves as a constituent of
enzymes
Enzymes catalyze oxidation of ferrous to
ferric ions
Iron metabolism makes it a key factor in
hemoglobin synthesis
Functions as an antioxidant
Formation of Myelin

265. Copper Roles in the Body
Copper serves as a constituent of
enzymes
Helps manufacture collagen and heal
wounds
Helps in the formation of Myelin sheath.
Mild Anti- Inflammatory effect
Oxygen Free Radical Metabolism

266. Chromium
Essential mineral
Participates in
carbohydrate and lipid
metabolism

267. Chromium Roles in the Body
Helps maintain glucose homeostasis
Works with hormone insulin to facilitate
glucose uptake into cells and energy
release
Diets low in chromium may impair glucose
tolerance, insulin response, and glucagon
response
Glucose tolerance factor (GTF) enhances
insulin's action

268. INTER RELATIONSHIP BETWEEN
VARIOUS NUTRIENTS
NUTRIENTS ASSOCIATED WITH
VITAMIN A Requires ZINC for its release from the
Liver; needs FAT for its proper
absorption
VITAMIN D Works along with CALCIUM &
PHOSPHORUS ; together they ensure
proper Bone development needs FAT for
its proper Absorption
VITAMIN E Works synergistically with SELENIUM as
potent antioxidants . Needs FAT for its
proper absorption.
VITAMIN K Works in association with CALCIUM
thereby helping in Blood clotting. Needs
FAT for its proper Absorption

269. INTER RELATIONSHIP BETWEEN
VARIOUS NUTRIENTS
NUTRIENTS ASSOCIATED WITH
VITAMIN C Crucial for IRON Absorption
FOLIC ACID Aids in IRON Absorption;
Also ↓ Homocystein levels
COPPER Aids in IRON Absorption
MAGNESIUM Works with CALCIUM to Promote
Bone Growth & Muscle
Contraction
PHOSPHORUS Associated with VITAMIN B1, B2
B3, B6 for their Co-enzyme
Activity

270. Diet & Disease
SOME FACTS
By 2020, scientists
expect 40 million
Americans will suffer
from Osteoarthritis.
1 in 8 people living in
Indian metros suffer
from diabetes!

271. Causes of Death
Infectious diseases
– TB, diarrhea, malaria,
AIDS
Cardiovascular
– Heart, coronary,
cerebrovascular
• Cancer
• Respiratory

272. Leading Causes of Death in 2004
Deaths in India per 100,000 population in Year 2004
14.9 (2%) 12.3 (2%)
Diabetes Nutritional
72.6 (11%) 113.6 (17%)
deficiencie
Perinatal conditions s Infections diseases
(tuberculosis, diarrhea, HIV/AIDS, malaria)
)
Infectious Diseases
Circulatory disease
Cancer
Respiratory
Perinatal
Diabetes
Nutritional Deficiencies
107 (16%)
Respiratory 267.7 (41%)
71 (11%)
Circulatory diseases
Cancer disease/conditions
(coronary heart, cerebrovascular)
)
(lung, stomach, colon and rectum, liver, breast)

273. Diet and disease
Obesity
1.2 billion people in the world are
overweight
300 million of them are Obese

274. Diet and disease
How to calculate BMI
BMI = weight in kg /height (mts x mts)
BMI > 18.5 is underweight
18.5- 24.9 is normal weight
25.0 – 29.9 is overweight
30.0 – 39.9 is Obese
40.0- and higher is severely obese

275. Hazards of Obesity
Adult Children
Pre mature deaths Bowing of legs because of
Maturity onset diabetes weight
Pain in the hip joint Sever headache can lead to
vision loss
Heart disease
Suffer daytime sleepiness
Hypertension
Breathing difficulty during
Cancer
sleep
Fatty Liver disease
Obese female may develop
Vascular disorders polycystic ovary disease
Thrombosis chances of diabetes
Obstructive Sleep Apnea Hypertension
Musculoskeletal problems Gall bladder disease
Gastro esophageal reflux Raised blood cholesterol

276. Obesity may lead to……..
Hypertension
Heart diseases
Diabetes
Increased blood cholesterol levels
Breathing difficulty
Stroke
High rate of certain type of cancer
Fatty liver
Vascular diseases.
Reproductive problems in females

277. Childhood Obesity ……..
Obesity among Children is on the rise
from 1998 to 2006
2-5 yrs prevalence increased 5%- 13.9%
6-11yrs prevalence increased 6.5%- 8.8 %
12-19yrs prevalence increased by 5%-17.4%

278. Childhood Obesity ……..
Object 5

279. Childhood Obesity ……..
Factors that lead to childhood obesity.
Genetic factors or some genetic Disorders
Underlying illness (Hypothyroidism)
Eating Disorders
Certain Medication
Sedentary lifestyle
Psychological/Emotional Disturbances

280. Video 4: Childhood Obesity…..
Click to Start

281. Preventing Obesity ……..
Tips to parents
• Children do not need to finish every
bottle or meal.
• Avoid prepared and sugared foods when
possible
• Limit the amount of High calorie foods
kept in the home
• Provide a healthy diet with 30% or fewer
calories derived from Fat

282. Preventing Obesity ……..
Tips to parents
• Provide ample fiber in the child’s diet
• Skimmed milk may safely replace whole
milk at 2 yrs of Age
• Do not provide food for comfort or as a
reward.
• Limit the amount of T.V. viewing
• Encourage active Play such as walks,
ball games etc

283. Diet and Heart Disease

284. Why Does the Heart Quit?
Not enough oxygen and nutrition
Poisons build up in the heart
Muscle dies

285. What happens Then?
Heart gets bigger
Heart works harder
Heart tires out
Heart fails

286. When Heart Muscles Die What
Happens?
Muscle replaced with scar tissue
Scar tissue does not work
More scar tissue less muscle
Heart quits

287. What Causes Heart Failure?
High blood pressure
(Hypertension)
Coronary blood
vessel
disease
Atherosclerosis

288. How Does High Blood Pressure Affect
the Heart?
Heart must work
harder
Uses more energy
Muscle starves

289. What Does Coronary Vessel Do?
Blocks blood through heart
muscle
Less food and oxygen to
heart
Muscle starves

290. What Does Atherosclerosis Do?
Blocks blood flow to
brain
Brain does not get
food and oxygen
Brain cells die

291. What Causes High Blood Pressure?
Sometimes water
balance problems
Obesity
Other diseases
Undetermined causes

292. High Blood Pressure Leads To
Stroke
Congestive heart failure
Heart attack
Kidney disease
Blood vessel damage

293. How Can We Treat High Blood
Pressure?
Exercise, diet, stress
reduction
Increase urine flow
Make the heart work less
hard
Relax blood vessels

294. Cholesterol
Is a fat-like waxy substance
essential to body chemistry
Is manufactured by our bodies
Contained in foods we eat

295. Cholesterol
• LDL
“Bad” cholesterol
Lower is better
• HDL
– “Good” cholesterol
– Higher is better

296. Saturated Fats
DECREASE
YOUR
SATURATED
FATS!

297. Athersclerosis Leads To
Heart attack
Stroke
Sudden death

298. Major Risk Factors for CVD
Cigarette smoking
High blood pressure
High levels of cholesterol
and fat in blood
Family history of heart
disease
Male gender
Increasing age

299. Major Risk Factors for CVD
Diabetes
Overweight
Lack of exercise

300. Compounding Risk Factors
Cigarettes
and
Cholesterol
and
Cigarettes High Blood
and Pressure
Cigarettes Cholesterol
None

301. Coronary Risk Factors
Modifiable Fixed
Hypercholesterolemia Family history
Hypertension Age
Smoking Menopausal
females without
Physical inactivity hormone
Diabetes mellitus replacement
Low LDL
Obesity

302. To Reduce Your Risk
• Control High Blood
Pressure
• Do NOT smoke
• Follow proper diet

303. ALSO: To Reduce Your Risk
Exercise regularly
Have regular
medical check-ups
Identify and treat
diabetes

304. Triglycerides
Triglycerides are the fat in food
we eat
Our bodies manufacture and
store triglycerides when we eat
more calories than we need

305. Saturated Fatty Acids
Saturated fatty acids are the
main culprit in raising blood
cholesterol levels

306. Dietary Recommendation
Total fat intake should be less than
30% of calories
Saturated fatty acid intake should
be less than 10% of calories

307. Dietary Recommendation
Monounsaturated fatty acids should
make up 10% - 15% of total calories
Monounsaturated fatty acids seem to
lower blood cholesterol if the diet is
low in saturated fats but still provide
fat-dense calories

308. Proper Mix of Fat in Diet
Up to 10% polyunsaturated
Less than 10% saturated
Balance from monounsaturated

309. Trans Fatty Acids
Tend to raise LDL cholesterol
levels
Major sources:
Margarine
Vegetable shortening
Fast foods
Baked products

310. Coronary Heart Disease
1% drop 2% drop
cholesterol = coronary
heart
disease risk

311. Dietary Treatment for Coronary Heart
Disease
Less than 7% of calories as saturated fat
Less than 200 mg per day cholesterol
30% or less of calories as total fat
55% or more of calories as carbohydrate
15% of calories as protein

312. Dietary Treatment
3 to 4 teaspoons servings of fat
and oils per day
Use cooking methods with little
or no fat (bake, broil, roast,
steam, poach,
sauté, or
microwave)
Trim visible fat before cooking
meat and poultry, drain

313. Dietary Treatment
Limit use of organ meats
Choose skim or 1% fat
milk, nonfat or low-fat
yogurt or cheese
Limit intake of saturated
fatty acids
Read labels for amount and
type of fat

314. Sodium
Epidemiological evidence
Individual response
Patients likely to have the greatest
response to sodium:
Older persons
Those with high initial blood pressure
Those with a family history of hypertension

315. Salt/Sodium
Use less salt at the table and
in cooking
Use herbs, spices instead of
salt
Limit intake of foods high in
added sodium
Look for unsalted varieties of
foods

316. Lifestyle Modification
For Control of Hypertension
Reduce weight if necessary
Limit daily intake of alcohol
Reduce daily sodium intake to
<6 grams NaCl (salt) or <2.4
grams sodium
Exercise regularly

317. Fiber
Eat Fib
More er
Fiber

318. Obesity
Blood pressure
Atherosclerosis
Heart
Gall bladder
Diabetes
Pregnancy and
surgery
Joint disease

319. Diet and Diabetes

320. Diabetes Mellitus
A clinically and genetically
heterogeneous group of
disorders that is characterized
by elevated blood glucose.

321. What Causes Diabetes?
Causes and cures remain unknown
Researchers believe tendency is
present at birth
Who is most likely to get diabetes?
People over 40
Women with a high birth weight baby
Overweight
Family History

322. Types of Diabetes
Diabetes Mellitus
Type I (IDDM: Insulin dependent)
Type II (NIDDM: Non-insulin
dependent)
Diabetes Insipidus
Gestational Diabetes

323. Type I (IDDM) Diabetes
Juvenile diabetes
Pancreas makes little or no insulin
Insulin dependent diabetes
Appears suddenly and worsens
rapidly

324. Type I Diabetes

325. Type II (NIDDM) Diabetes
Makes enough insulin but the
body does not use it effectively
Usually occurs in adults after age
40
Non-insulin dependent diabetes
Develops slowly and can go
undetected for years

326. Type II Diabetes

327. Diabetes Insipidus
Kidney’s inability to conserve water
Failure of the hypothalamus to release
ADH
Large amounts of urine
Change in appetite
Loss of strength
Emaciation

328. Classification of Diabetes
Type I ~5%
~6% of population
Type II ~95%
GDM ~2% - 4% pregnant women
IGT ~11% of population

329. Screening for Diabetes
Fpg* (MG/DL) Significance Action
<115 Normal Retest in 3 years
116 - 140 IGT 1. Additional testing
2. Check risk factors
3. Medical nutrition therapy
>140 Diabetes likely 1. Confirm by second FPG
2. Treat diabetes
*Fasting plasma glucose

330. What Problems Face a Diabetic?
• Maintaining blood sugar levels
- Measuring blood - Diet
Insulin injections Medications
Exercise Weight
• Organ failures:
- Eyes - Kidneys
Nervous system Blood vessels
Heart disease Stroke

331. How Do We Treat Diabetes?
Type I
Exercise
Diet
Injected insulin
Fast acting
Moderate
Long acting

332. How Do We Treat Diabetes?
Diabetes insipidus
Usually patient is comfortable
except with annoyance of
frequent:
Need to drink
Need to urinate

333. Type II Diabetes
Non-insulin dependent
Insulin secretion insufficient or excessive
Tends to occur after age of 40
80% are above ideal body
weight

334. Benefits of Weight Loss
Reduces blood pressure
Reduces serum
triglycerides, total
cholesterol
Increases HDL-cholesterol
Reduces blood glucose
levels

335. Obesity
Object 10
Obesity is the most important,
modifiable risk factor for type 2
diabetes
BMI greater than 35
risk for type 2 diabetes
by 93-fold in females
BMI greater than 35
risk for type 2 diabetes
by 42-fold in males

336. Indications for Insulin in Type II
Ineffectiveness of:
Meal plan
Physical activity
OHAs
Endogenous insulin
As therapy for an acute
medical condition

337. Treatment Obese, Non-Insulin
Dependent
Meals coordinated with insulin
Weight reduction*
Regular exercise
*May eliminate or reduce need for insulin

338. Regulation of Blood Glucose Levels
Blood Counterregulatory
Insulin
Glucose Hormones
Fed
Fasting

339. Benefits of Exercise
Improved fitness
• Flexibility, endurance, strength
• Reduces cardiovascular risk factors
• Dyslipidemia, hypertension, obesity
• Lowers blood pressure
• type II and IGT
• psychological well-being

340. Goals of Medical Nutrition Therapy
Achieve blood glucose goals
Achieve optimal lipid levels
Provide appropriate calories for:
Reasonable weight
Normal growth and development
Pregnancy and lactation
Prevent, delay, or treat nutrition-
related complications
Improve health through optimal
nutrition

341. Nutrition Recommendations
For Persons With Diabetes
Protein • Fat
Carbohydrate • Fiber

342. Diabetes Food Pyramid
~6% of population

343. High-Fiber Foods
Legumes
Contains guar and pectin
Fresh fruit
Raw vegetables
Whole grains:
Contains cellulose
Oats, wheat,
brown rice

344. Consuming High-Fiber Foods
Consuming high-fiber foods
may:
Lower post-meal blood
glucose
Lower fasting blood glucose
Lower insulin requirements

345. Nonnutritive Sweeteners
Aspartame, acesulfame-K, saccharin
Safety based on Acceptable Daily
Intake
ADI: amount of a food additive that can be safely
consumed on a daily basis over a person’s lifetime
without any adverse effects
Includes a 100-fold safety factor
Average intake of aspartame ~4% ADI
Safe for use, including pregnancy

346. Sodium
• To choose low sodium in food:

347. Oral Hypoglycemic Medication
Increases sensitivity of
receptor to insulin
Stimulates pancreas to
increase production of insulin
Picture 4

348. Effects of Adequate Insulin on
Protein Metabolism
Anticatabolic
– Proteolysis
– Gluconeogensis
Anabolic
– Protein synthesis
• Amino acid transport

349. Diabetes-Related Conditions Requiring
Medical Nutrition Therapy
Hypertension
Nephropathy
Gastroparesis
Diabetes complicated by
surgery
Macrovascular complications
Obesity

350. Nephropathy
Type I diabetes ~35%
Type II diabetes ~ 20%
Accounts for ~35% of
new cases of end-
stage renal disease
(ESRD)

351. Syndrome X
Obesity Genetics
(Upper Body)
Insulin Resistance
Hyperinsulinemia
Dyslipidemia Hypertension
Glucose Intolerance
(IGT and Type II)

352. Lipoprotein Abnormalities
Related to Diabetes
• TG and VLDL (type II)
• HDL-C
• Cholesterol and LDL-C
similar to general public
• Chylomicron clearance

353. Select Meal Planning Approaches
General guidelines
Menu planning systems
Exchange systems
Counting systems

354. General Guidelines
• Benefits:
Easy to understand
Good “first step” tool
Inexpensive
Allows patient to make
choices

355. Menu Planning Systems
• Benefits:
Gives specific
instructions
Simple to use
Variety of choices
May include recipes

356. Exchange Lists
• Benefits:
Groups foods with similar nutrition
content
Teaches portion control
Can adjust calories
Teaches about CHO, fat, and protein
Cookbooks based on exchanges

357. Acute Complications of Diabetes
Hypoglycemia
Hyperglycemia
Diabetic ketoacidosis
(DKA)

358. Factors Affecting
Blood Glucose Levels
• Insulin deficiency • Too much insulin
or resistance or OHA
• Food • Not enough food
• Glucagon or other • Unusual amount
CRH of exercise
• Stress • Skipped or
• Illness delayed meals
• Infection

359. Hypoglycemia
Causes
Symptoms
Shakiness
Sweating
Confusion
Irritability

360. Hypoglycemia
Treat blood glucose < 70
mg/dl
15 g CHO
Wait 15 minutes
Retest and monitor symptoms
Hypoglycemic unawareness

361. Hyperglycemia
Symptoms
Polyuria
Polydipsia
Dry mouth
Weight loss
Fatigue

362. Hyperglycemia
Can lead to DKA,
coma, and death
DKA
Blood glucose > 250 mg/dl
Urine ketones

363. Treatment Plan for Hyperglycemia
Test urine or blood
Call physician or health
care team
Report results and
symptoms
Follow doctor’s advice

364. Diet and Cancer

365. Burden of Cancer in India
Estimated number of new
cancers diagnosed in India
every year: 700 - 900,000.

366. Causes of Cancer
Tobacco***
Sunlight***
Genetic*
Environment*
Diet

367. Tobacco
Lung, mouth, liver,
kidney
Chemicals in smoke
cause cancer
Daily, continuous
exposure

368. How Do We Decrease
Tobacco-Related Causes?
• STOP smoking
• Decrease amount of cigarette
smoked
• Do not inhale
• Filters

369. How Does Sunlight Cause Cancer
U.V. light
Damages DNA
Mutation
cancer
Skin cancer

370. How Do Genes Play a Role in Cancer?
Prevent cell death
Increased mutations
Breast, prostate, intestine
Cancer families

371. What Can We Do to Decrease
Gene-Related Cancers?
Not much yet
Future (?)

372. What Environmental Causes are There?
Radon
Some chemicals
• Mostly are work place
¢Asbestos

373. What Can We Do to Decrease
Environmental Risks?
Remove radon and
asbestos
Better chemical
control

374. What Roles Does Diet Play in Cancer?
Difficult to determine
Causation versus correlation
Salt
Fats*
Food preparation and storage
Microbes and cancer

375. How Can We Use
Diet to Decrease Cancer Risk?
Fiber*
Good nutrition
Preservatives
Antioxidants

376. Why is Cancer So Deadly?
Detection
Invasion
Metastasis

377. What Makes Detection
So Important?
Currently a cancer may be
in the body for up to 20
years
Kills normal cells
Goes elsewhere in the
body

378. What is Invasion?
Benign tumors
Cysts: displace normal tissue
Malignant tumors
Invade normal tissue
Disrupt organ function
Invades blood vessels and lymph

379. What is Metastasis
Spread of cancer
throughout the body
Blood vessels
Lymph system
The real killer

380. Treatment of Cancer
Surgery
Radiation
Drugs
Immune system

381. Prevention of Cancer:
Best But Poorly Understood
Stop smoking***
Decrease sun
exposure***
Diet
Antioxidants
Alcohol

382. Cancer Incidence
Oesophagus
Lung
Stomach
Colon/rectum
Breast
Prostate

383. Cancer Prevention
60-70% of all cancer cases
could be prevented through:
Sensible dietary choices
Maintaining a healthy body
weight
Keeping physically active
Not smoking

384. Good News!
Protective
factors
Risk factors

385. Protective Factor: 1
Cabbage family vegetables
Mustard family vegetables
Cabbages
Mustards
Broccoli
Brussels sprouts
Cauliflower

386. Protective Factor: 2
Fiber
Whole grain breads
Whole grain flours
Wholes grain cereals
Peas
Beans
Fruits
Vegetables

387. Antioxidants
¢ Population studies show that high
intake of Plant foods (fruit and
vegetables) is associated with reduced
risk of cancer and heart disease
¢ Plant Foods are rich in antioxidants as
flavonoids, Vitamins E and C, and
Carotenoids

388. Protective Factor: 3
Vitamin A
Beta Carotene
Spinach
Squash Lettuce
Broccoli Carrots
Sweet potatoes Peaches
Apricots

389. Protective Factor: 4
Vitamin C
Tomatoes Cauliflower
Peppers Broccoli
Celery Mustard greens
Brussels sprouts

390. Protective Factor: 4
Vitamin C
Mangoes
Kiwi fruit
Currants
Lemon
Amla

391. Phytochemicals
Chemicals in plants that have
nutrient or other functions.
Dietary Sources
• soy, oats, tea, grapes, garlic, tomato
Supplements Sources
ginseng, echinacea

392. Activities of
Phytochemicals
Antioxidants Genetic
Enzyme Modulation Anti-Inflammatory
Cell Proliferation Endocrine function
Angiogenesis Platelet aggregation
Vascular Reactivity

393. Protective Factor: 5
Weight Control

394. Walk Away the Calories
Brisk Walking For: Equals:
20 minutes 100 calories
30 minutes 150 calories
45 minutes 225 calories
60 minutes 300 calories
70 minutes 350 calories

395. Cancer
Cancer risk reduction
Eliminate risk factors

396. Risk Factor: 1
Dietary fat
Fat calories

397. Risk Factor: 2
Salt cured
Nitrite cured
Smoked foods

398. Risk Factor: 3
Cigarettes are 87% of lung
cancer
30% of all cancer is
smoking related

399. Risk Factor: 4
Alcohol
Compound risk:
Alcohol + Cigarettes

400. Risk Factor: 5
Excessive sun
Avoid midday sun
Sunscreen SPF 15
Protective clothing
Avoid sunlamps, tanning
pills and tanning parlors

401. AIDS/HIV
AIDS/HIV

402. What is Aids?
Acquired Immune
Deficiency syndrome

403. How Does Virus Affect Us?
Targets immune
cells
Kills lymphocytes
Stored in macrophages
Lose immune
system

404. How Do We Lose Our Immune System?
Virus invades lymphocyte (helper)
Moves to cell nucleus
Takes over cell DNA
Cell makes too
much virus
Cell dies
Virus spreads to more lymphocytes

405. What Kills an AIDS Patient?
Infections:
"opportunistic
infections"
Diet problems
Organ failure

406. How Can We Prevent AIDS?
"Safe sex"
Clean needles
Common sense

407. How Do We Treat AIDS?
Diet
Exercise
Drugs

408. What Do Drugs Do
Prevent virus from replicating
Prevent virus from reforming

409. What Are the Problems With Drugs?
Very expensive
Complex schedules of
drug taking
Resistance

410. Immune System
Prevents against
invading organisms
Kills tumor cells

411. What If Immune System Malfunctions
Autoimmune disease:
immune system attacks
itself
Cancer develops
Opportunistic infections

412. Nutrition and HIV/AIDS
Optimize your health
Prevention and
treatment of HIV/AIDS
associated malnutrition

413. Weight Loss Means
11Kg = 17,500 calories

414. Why Nutrition?
Optimize immune function to
minimize disease progression
Manage symptoms to reduce risk
weight loss and wasting
Component team-based approach
to managing HIV/AIDS disease

415. Wasting; A Definition
Involuntary weight loss greater than
10% baseline body weight + either
chronic diarrhea or chronic weakness
and documented fever in the absence
of concurrent illness or condition other
than HIV infection

416. Link between Malnutrition and HIV/
AIDS
Malnutrition
wasting
Increased requirements Decreased
Decreased Intake Immunity
Increased losses
HIV
Opportunistic Infections
Increased risk of mortality

417. Causes of Malnutrition
Calorie intake
Nutrient absorption
Altered energy
expenditure
Hormone and nutrient
dysregulation
Malabsorption
Change in physical
activity

418. Dietary Changes to Treat:
Increased lipids
Weight loss
Diarrhea
Increased triglycerides
Increased blood glucose
Taste changes, nausea,
swallow difficulties

419. Nutrition Goals
Preserve BCM
Adequate nutrients and fluid
Manage side effects of
medications
Address symptoms to avoid
nutritional consequences
Nutrition and exercise are key
factors to maintaining and
restoring lean tissue stores

420. Malabsorption
Signs and symptoms
Weight loss
Nutrient deficiency
Abdominal distention, gas, discomfort
Fullness, early satiety
• Consequences
– Compromised immune function
and metabolism
– Reduced medication tolerance

421. Common Nutrient Deficiencies
Total Calories Vitamin E
Vitamin A Folic Acid
Vitamin B6 Magnesium
Vitamin B12 Selenium
Zinc

422. Possible Interventions
Exercise intervention
Food supplements
Vitamin, mineral, protein
supplement
Appetite stimulants

423. Other Concerns/ Early Interventions
Lack of appetite Chronic diarrhea
Taste changes Nausea and
Mouth sores, vomiting
dryness GI discomfort
Lactose Swallow
intolerance difficulties
Lipo-dystrophy

424. Multivitamins
Best source food
Ability to absorb
may improve or
lessen
Research is
inconclusive

425. Supplement Tips:
Natural versus synthetic
conclusive research remains
to be done
Fat soluble stored by liver
Absorbed better with food
Part of a healthy diet not to
replace a bad one

426. Food Sources Antioxidants
Vitamin E
Foods
Vegetable oils
Fortified cereals
and breads
Almonds
Avocado
whole grains

427. Food Sources Antioxidants
Selenium
Foods
Seafood
Eggs
Organ meats
Chicken
Cereals and breads
Lean meats
Beans
whole grains

428. Food Sources Antioxidants
Vitamin A (Beta
Carotene)
Sweet potato
Foods Carrots
Spinach
Pumpkin
Broccoli
Mustard greens
Winter squash
Apricots
Mango

429. Food Sources Antioxidants
Vitamin C
Foods
Citrus fruits Green peppers
Strawberries Mango
Broccoli Kiwi
Fortified cereals
Brussels sprouts

430. FOOD SCIENCE AND TECHNOLOGY
Food Science:
Knowledge and understanding of the
nature and composition of food
material.

431. Food Science
• It integrates various
Contributory sciences to
the application to food
• Chemical composition of food material
• Human nutritional requirements and the
nutritional factors in foods
• Nature and behavior of enzymes
• Microbiology of foods
• Pharmacology and toxicology of food
materials
• Additives and contaminants
• Effects of various manufacturing
processes and storage conditions

432. Food Technology
Integrates application to foods
and other technology such as
tinplate, steel, plastic,
aluminum, electronics,
biotechnology, agriculture
Factors important to safety
levels of food
Effects of globalization
Effect on agriculture

433. Role of Agriculture in Food production
• Almost everything we eat starts with
planting of a seed .
– Plants that we eat or livestock eat
• Alternate agricultural techniques.
Reduction in the use of chemical pesticides and
fertilizers
Impact of Agrichemicals on environment and foods

434. Alternate Agriculture Methods
Integrated Pest Management
Pesticides used when pests
reach predetermined
threshold levels
Pest resistant plant varieties
are used
Planting time adjusted
Crop rotation
Biological controls – lady
bugs , parasitic wasps to
control pests

435. Pesticides
Insecticides to control
Insects
Rodenticides to
control Rodents
Herbicides to control
weeds
Fungicides to control
mold, mildew, fungi

436. Video 5: Organic Farming
Click to Start

437. Organic Farming
Minimal use of Chemical
fertilizers and pesticides
Standards for allowable,
restricted prohibited
material

438. FOOD SAFETY
Protection of food from
Microbial, Chemical hazards
are Contamination.
ROLE OF FOOD SAFETY
AGENCIES:
Establishment of Safety Standards
Monitoring and Inspection
Enforcement
Tracking Food safety problems

439. FOOD BORNE ILLNESS
Caused by Microorganisms,
Bacteria, sometimes Pesticides.
Spreads easily and rapidly
requiring…
– Food, moisture, favorable
temperature and time to multiply
• Animal protein food – meat, egg,
poultry, fish are hosts to food
borne bacteria
• Bacteria can also spread by non
food items such as knife, cutting
board, countertop, utensils

440. How does one prevent
food borne illness
Do not buy dented, puffed canned
foods
Do not eat raw meat, sea foods eggs
Cook raw meats
Thoroughly reheat leftovers
Promptly refrigerate leftovers in shallow
containers
Do not thaw food on the counter
bacteria grows fast at room
temperature

441. PREVENTION OF FOOD BORNE
ILLNESS
Food Irradiation( cold pasteurization)
Process of exposing food products to
ionizing energy for specified length
of time.
It has a preservation effect such as
retarding spoilage or killing harmful
bacteria
It helps to destroy pathogens found
in food
It is a complement NOT a
replacement for proper handling
practices of food

442. FOOD ADDITIVES
Which additive has been
used the longest by man to
preserve meats?
Later sugar/ vinegar was
used as a preservative

443. Additives
Additives are used to
Preserve
Flavor
Blend
Thicken
Color foods

444. Food Colors , Safety & Hygiene
Food Colors , Safety &
Personal Hygiene

445. Need for Food Colors
To make food attractive
To make up colors losses during
processing
To ensure consistent colors of products
To enhance flavor perception

446. Natural Colors in Past
1500 BC to 1820 AD
NATURAL COLOURS
Indigo - Marigold
Yellow - Turmeric
Saffron - Saffron
Green - Chlorophyll
Butter yellow - Annatto

447. 1820 onwards - Chemicals as colors
Black lead
Prussian blue
Lead chromate
Red lead
Copper arsenite
1856 - First organic synthetic dye (mauvine)
was synthesized

448. Difference between Natural and
Synthetic colors
Natural Synthetic
Low stability High stability
Low tinctorial strength High tinctorial strength
Used for centuries Recent origin
Safety assured Safety to be checked

449. Adverse Effects Reported in Humans
Metanil yellow Giddiness, vomiting,cyanosis
Methemoglobinaemia
Lead chromate Epigastric pain , Nausea
Ponceau 4R Ulceration of tongue
Tartrazine Irritability, restlessness in
hypersensitive children
Indigo carmine Anaphylaxis

450. FOODS OUTSIDE THE PURVIEW OF
PFA ACT

451. Food Safety

452. Need for Food Safety
Basic need for people
Must be wholesome and safe
Food adulteration - a major public
hazard

453. Major Food Safety Concerns
1. Food adulteration
2. Naturally occurring toxins
3. Pesticide residues
4. Mycotoxins
5. Microbiological contamination
6. Veterinary drug residues
7. Heavy metals

454. Definition of Food Adulteration
It is not only the intentional
addition, substitution or abstraction of
substances which adversely affect the
nature, substance and quality of
foods…... but also their incidental
contamination during the period of
growth,harvesting,storage, processing,
transportation and distribution

455. Major Food Groups
Milk and Milk Products
Cereals, Pulses and their products
Oils and Fats
Ghee and Vanaspathi
Spices
Tea and Coffee
Confectionery

456. Type of adulteration-milk & milk products
Water
Extraction of fats
Neutralizers-Sodium bicarbonate,Sodium hydroxide
Pesticide residues
Veterinary drug Residues
Synthetic milk
1 Liquid detergent 2 Sugar
3 Water 4 Vegetable Fat
5 Urea

457. Cereals, pulses and their products
1. Sand
2. Cheaper agricultural products
3. Extraneous matter
4. Filler
5. Colour
6. Lathyrus Sativus

458. Edible Oils
1) Cheaper oils 2) Toxic oils
a) Palm oil a) Castor oil
b) Soya bean oil b) Argemone oil
c) Cotton seed oil

459. Spices
1. Cheaper agriculture produce
2. Abstraction of essential oils
3. Synthetic colours.

460. Ghee and Vanaspati
1. Vanaspati in Ghee
2. Beef tallow in Vanaspathi
3. Synthetic Flavours.

461. Confectionery
1. Artificial Sweeteners
2. Un-permitted Colours
3. Excess Colours

462. Tea and Coffee
1. Cashew husk
2. Spent leaves
3. Synthetic colours
4. Subabul seeds

463. Personal Hygiene
It is defined as the sanitary science which
aims to produce food which is safe for the
consumer and is of good keeping quality
It is associated with personal cleanliness.

464. Personal Hygiene
Three Imp features are
Separation of raw and cooked foods
Cleanliness of all surfaces and equipment
used for cooking food
Care while handling cooked food

465. Recommendations for food Hygiene

466. Recommendations for food Hygiene
Always wash your hand well with
soap and warm water , before and
after food handling!

467. Recommendations for food Hygiene
Keep hot foods hot !

468. Recommendations for food Hygiene
Keep cold foods cold !

469. Recommendations for food Hygiene
Don't Cross Contaminate !

470. Recommendations for food Hygiene
Thaw food safely !

471. Recommendations for food Hygiene
Wash fruits and vegetables
thoroughly !

472. Recommendations for food Hygiene
Keep eggs refrigerated and
never eat raw eggs

473. Recommendations for food Hygiene
Cook foods thoroughly !

474. Recommendations for food Hygiene
When in doubt, Throw It Out !

475. Recommendations for food Hygiene
Street foods & food safety

476. Recommendations for food Hygiene
Do not consume samosas,
tikkies, snack & other foods
that have been prepared
earlier and kept out for
long. Remember, always
consume hot foods hot and
cold foods cold.

477. Recommendations for food Hygiene
Besides dangers of dust and
foreign matter, uncovered
food attract pests,
particularly flies and
cockroaches.

478. Potentially Hazardous Foods
A food that requires
time/temperature
control for safety.

479. Cooking
Thoroughly cook
foods to appropriate
temperatures.

480. Do Not Work If ill
Do not work with
food and beverage if
you are ill or
experiencing
gastrointestinal
symptoms

481. Cross Contamination
Do not cross-
contaminate between
raw and ready-to-eat or
cooked foods.

482. Wash, Rinse, and Sanitize
Food contact surfaces
and utensils must be
properly washed,
rinsed, and sanitized

483. No Bare Hand Contact
Do not touch ready-
to- eat foods with
bare hands

484. Temperature Danger Zone-140ºF
Do not allow foods to
stay in the temperature
danger zone. Keep
cold foods cold and
hot foods hot.

485. Refrigerator
Keep your refrigerator
at
4° C or less.

486. Recommendations for food Hygiene
Refrigerate cooked, perishable food as
soon as possible but within
two hours after cooking.

487. Recommendations for food Hygiene
Sanitize your kitchen dishcloths and
sponges regularly

488. Recommendations for food Hygiene
Wash your cutting
board with soap and
hot water after each use
to prevent any
subsequent
contamination in food
during preparation

489. Recommendations for food Hygiene
Cook meats , seafood
and poultry products
thoroughly so as to
ensure that cooked food
is free from harmful
bacteria.

490. Recommendations for food Hygiene
Don't consume raw or lightly
cooked eggs as they may contain
the harmful Salmonella bacteria.
Always cook the eggs thoroughly
before eating them.

491. Recommendations for food Hygiene
Clean kitchen counters and
other surfaces that come in
contact with food with hot
water and detergent or a
solution of bleach and water.

492. Recommendations for food Hygiene
When washing dishes by hand, it’s best to wash them with
warm water and detergents all within two hours--before
bacteria can begin to form.

493. Recommendations for food Hygiene
Wash hands with soap
and warm water
immediately after
handling raw meat,
poultry, or seafood.

494. Recommendations for food Hygiene
Defrost frozen meat, poultry and fish
products in the refrigerator, microwave oven,
or cold water that is changed every 30
minutes.

495. BIOTECHNOLOGY
Use of natural living material
from one organism to another
to improve the
characteristics.
BENEFITS
Eliminate allergenic proteins
Reduce toxins
Enhance taste
Improves nutrition

496. DIETARY SUPPLEMENTS
Reagents derived from other sources showing specific functions
such as weight – loss supplements and meal replacements –
DIETARY SUPPLEMENTS.
Calmag - Calcium supplement
Triple Guard Echinecia - Immune supplement
Berry Blast - Energy Drink
Positrim - Nutritional supplement
Protein Powder - Protein supplement

497. FOOD SUPPLEMENTS
Addition of Nutrient to Food
Stuff
– Vitamins
– Essential Minerals
– Essential Amino Acids
– Proteins ( Soya)

498. SUPPLEMENTS?
WHY DO I NEED
SUPPLEMENTS?

499. WE ALL KNOW ABOUT THE FOOD
PYRAMID……………
BUT HOW MANY OF US FOLLOW
THE RECOMMENDATIONS?

500. Do we need to supplement our
food?
Nutritional Gap
Lifestyle and fast foods
Foods which are nutritionally deficient
Improper storage and cooking
methods

501. THE ABSENCE OF A BALANCE OF ALL
THESE NUTRIENTS LEAD TO…………
THE NUTRITION

502. SUPPLEMENTS?
Absence of Complete & Balanced
Nutrition in our daily diet
Need for Supplementation
with essential nutrients like proteins,
carbohydrates, vitamins and minerals

503. Who needs to supplement their
food?
Growing children
Elderly
Hard working executives
Mothers
Lactating mothers
Everyone who needs to be on
the GO

504. “I am taking a lot of vegs & fruits do I still
need supplementation?”
In many ways supplements are to humans
what fertilizers are to plants.
Give a plant adequate amounts of sunlight
and water, and it will survive.
Add some nutrient rich fertilizer( organic, of
course) and the plant will thrive.
SUPPLEMENTS ARE LIKE FERTILIZER
FOR OUR BODY. SO…

505. SUPPLEMENTS?
• Do you want to
survive or
THRIVE ?

506. Final Message
Maintain Optimal Health

507. Final Message
Exercise
To
Eat a Balanced
Stay diet
Healthy Maintain a Healthy
Lifestyle
Dietary
Supplements

508. Test Question
Nutrition Certification Part I
Test Questions

509. Question:1
The best approach to a healthy lifestyle
includes which of the following factors:
Eating a well balanced diet
Eliminating all fat from your diet
Maintaining a healthy weight
Including at least one serving of rice in your
daily diet
Eliminating smoking
Controlling diseases such as heart disease
and diabetes

510. Question:2
What percentage of your body
weight is water?
60% (percent)
15% (percent)
5% (percent)
Ref-Page 2

511. Question:3
Place an X on each of the following
nutrients which are MACRO and an N
on each of the nutrients that are
MICRO:
Protein
Vitamins
Carbohydrates
Minerals
Water
Fat
Ref-Page 3

512. Question:4
Complete this sentence:
One calorie is the amount of
energy needed to raise the
temperature of one gram of water
by one degree celsius.
True
False
Ref-Page 3

513. Question:5
It is recommended that the
average healthy person should
consume how many glasses of
liquid per day?
• Six – Eight, 240 ml glasses of water
daily
Eight 240 ml glasses at breakfast
Ref-Page 5

514. Question:6
• To make all the proteins that your
body needs you require which of
the following number of amino
acids:
• 14
• 8
22
None of the above
Ref-Page 8

515. Question:7
Check which of the following can
happen if you do not get enough
protein daily in your diet:
Weakened tissue
Bleeding gums
Substandard growth rate
Digestive problems
Blurred vision
Ref-Page 11

516. Question:8
In the following list place a
“tick mark” against Soluble
Fiber and a “cross” for
Insoluble Fiber:
Fruit
Wheat Bran
Cereal
Barley
Oat
Legumes
Vegetables
Ref-Page 14

517. Question:9
• Carbohydrates serve the
body as:
• Glucose Stabilizer
Fuel/Energy
Antioxidant
Ref-Page 15

518. Question:10
Match the terms from the first grouping (A-D)
with the correct definition listed below:
• Fatty acids that have all the hydrogen they
(A) Monounsaturated can hold on their chemical chain. (C)
Fatty Acid • Fatty acids missing one hydrogen pair on
(B) Polyunsaturated their chemical chain. (A)
Fatty Acid • Unsaturated fats that are processed to
make them stable and solid at room
(C) Saturated Fatty Acid temperature. (D)
(D) Hydrogenated Fatty • Fatty acids missing two or more hydrogen
Acid pairs on their chemical chains. (B)
Ref-Page 17

519. Question:11
The role of the cell membrane
is to:
Serve as a barrier that holds the
cell together
Provides access to DNA
Protects the fatty acids from
entering the blood stream
Ref-Page 20

520. Question:12
Match the following nucleus components with
their definition:
A. Chromosomes Cytoplasm(B)
B. Mytochondria Have genes(A)
C. Ribosomes Helps make proteins (C)
Ref-Page 21

521. Question:13
• List the components of the digestive
system:
Draw a line to each of the correct components
on the body with the corresponding letter.
(A) Esophagus
(B) Stomach
(C) Large Intestine
(D) Small Intestine
(E) Appendix
Ref-Page 22

522. Question:14
• The role of the epiglottis
is to:
• Block bacteria from entering the
stomach
Block food from entering the
lungs
Block air from entering the
stomach
Ref-Page 24

523. Question:15
• The small intestine is 7 meters/(21ft)
long?
The small intestine consists of the
following three parts:
Duodenum, Jejunum, and Large
Intestine
True
False
Ref-Page 25

524. Question:16
• The four parts of the body needed
for Respiration are:
Nose, Trachea, Bronchioles, and
Lungs
True
False
Ref-Page 36

525. Question:17
The lack of vitamin B12
can:
Cause anemia
Cause night blindness
Reduce Immunity
Ref-Page 67

526. Question:18
The organ most responsible
for making cholesterol is the:
Liver
Heart
Pancreas
Ref-Page 27

527. Question:19
• Our diet contributes what
percentage of cholesterol
productions:
• 35% (percent)
• 80% (percent)
20% (percent)
Ref-Page 27

528. Question:20
The surface area of the
lungs can be compared
to:
A tennis court
A city street
A soccer field
Ref-Page 32

529. Question:21
The cardiovascular system
has several functions. Check
all that are true.
Deliver oxygen and nutrients to the body
Maintains proper nutrient levels
Removes waste from cellular metabolism
Allows our immune system to move to all parts
of the body
Delivers hormones to our tissues
Ref-Page 33

530. Question:22
• The veins in the body take blood
from the heart while the arteries
take blood to the heart.
• True
False
Ref-Page 35

531. Question:23
• The heart can be best
compared to:
• A motor
A pump
• A battery
• A fuel tank
Ref-Page 34

532. Question:24
• The heart has 4 chambers.
(A) 1
(B) 2
(C) 3
(D) 4
Ref-Page 35

533. Question:25
Blood pressure: As blood
flows out of the heart it puts
pressure on the walls of the
blood vessels.
True
False
Ref-Page 37

534. Question:26
• Systolic blood pressure
is:
• When the heart is at rest
When the heart is
constricted
When the blood flow is
diverted
Ref-Page 37

535. Question:27
Diastolic blood pressure
is:
When the heart is rest
When the heart is
constricted
When the blood flow is
diverted
Ref-Page 37

536. Question:28
What part of the blood
helps stop bleeding?
Platelets
Red blood cells
White blood cells
Ref-Page 38

537. Question:29
What do the following acronyms represent:
CNS: PNS:
Cardiac Nervous System Peripheral Nervous System
• Central Nervous System • Partial Nerve System
• Complete Nerve Surface • Pharnyx Nasal System
Ref-Page 39 & 41

538. Question:30
• The brain’s center of
reasoning and memory
is called the:
• Cerebellum
Cerebrum
Brain stem
Ref-Page 40

539. Question:31
Motor activity is directed
by the:
Cerebellum
Cerebrum
Brain stem
Ref-Page 40

540. Question:32
• Impulses are
processed and
directed by:
• Cerebellum
• Cerebrum
Brain stem
Ref-Page 40

541. Question:33
The musculature system of the
body consists of which kinds
of muscle:
Skeletal
Long
Cardiac
Smooth
Arterial
Ref-Page 42

542. Question:34
Muscles need energy to constrict
(ATP). In addition, they need
which of the following:
Calcium
Copper
Magnesium
Potassium
Sodium
Ref-Page 42

543. Question:35
• The skin, hair, nails and
glands make up what
system:
• Nerve
• Muscle
Integumentary
Ref-Page 43

544. Question:36
Check each function vitamins
do:
Regulate metabolic processes
Provide excess calories
Control cellular functions
Reduce risk of degenerative disease
Ref-Page 45

545. Question:37
Which vitamins will not be stored in the
body and therefore must be replenished
daily by food or supplementation?
Water soluble
Fat soluble
Ref-Page 54

546. Question:38
• Check which B vitamins the body can
reproduce and is considered to be a
non-essential vitamin:
• Thiamin (B1)
• Riboflavin (B2)
• Pantothenic Acid (B5)
• Folate/Folic Acid
• Biotin
Niacin (B3)
Pyrodoxine (B6)
Cobalamin (B12)
Ref-Page 68

547. Question:39
• Check which vitamin has good
antioxidant properties:
• Vitamin B1
Vitamin C
Vitamin B3
Ref-Page 72

548. Question:40
• What common function do all B
vitamins have in common?
• Improves vision
• Improves wound healing
Assists in food metabolism and providing the
body with energy
Are considered fat-soluble and stored in the
body’s cells
Ref-Page 55 to 69

549. Question:41
• Daily nutrient recommendations
are the same for children,
adolescence, adults, and the
elderly?
• Yes
No

550. Test Question: II
Nutrition Certification Part II
Test Questions

551. Question:1
Check each of the following
factors that differentiate fat
soluble vitamins from water
soluble vitamins:
Found in fat and oily parts of food
Soluble in both water and fat
Found in the lymphatic system
Insoluble in water
Increases HDL levels of cholesterol
Ref-Page 45

552. Question:2
Check each fat soluble
vitamin:
A
B
Folic Acid
D
E
K
Ref-Page 45

553. Question:3
Check which roles fat soluble
vitamins play in the body
Promotes vision
Promotes bone growth
Promotes bone remodeling
Supports the immune system
• Strengthens cell tissues
Ref-Page 45 to 53

554. Question:4
• Check the correct
response: Beta Carotene
is a precursor to which
vitamin?
• Vitamin D
Vitamin A
Vitamin K
Vitamin E
Ref-Page 46 to 47

555. Question:5
Retinal-Vitamin A Deficiency
can cause:
Night blindness
Scurvy
Bone loss
Ref-Page 47

556. Question:6
Match each fat-soluble vitamin which its
main function:
• Oxidation of PUFA’s (D)
A. Vitamin D • Blood clotting (C)
B. Vitamin A  Promoting bone
C. Vitamin K mineralization (A)
D. Vitamin E  Promoting vision (B)
Ref-Page 45 to 53

557. Question:7
Minerals are _____________
elements: (Check the correct
response)
Inorganic
Non-essential
Organic
Heat sensitive
Ref-Page 75

558. Question:8
• For most people, limited
salt intake lowers blood
pressure.
• True
False

559. Question:9
The most effective dietary
treatment of hypertension
is weight loss.
True
False
Ref-Page 97

560. Question:10
The most abundant mineral
in the body is:
Calcium
Magnesium
Copper
Sodium
Ref-Page 75

561. Question:11
Bone loss exceeds new bone
formation during 30 to 40
years of age.
True
False
Ref-Page 75 to 76

562. Question:12
• Magnesium is critical to _____ function.
(Check the correct response)
• Liver
Heart
Kidney
Blood transportation
Ref-Page 90

563. Question:13
• Wherever protein is ________ is.
(Check the correct response)
• Magnesium
• Potassium
• Phosphorus
Zinc
None of the above
Ref-Page 85

564. Question:14
• Tick the most appropriate: A
successful diet plan generally
includes:
A. Watching the diet
B. Cutting out sugars completely
C. Planning around the individual life style &
eating habits
D. Exercise
Ref-Page 107

565. Question:15
• Why does the heart quit?
• Poor circulation
Not enough oxygen and
nutrition
Muscle rejuvenates
Vascular disease
Ref-Page 107

566. Question:16
Our heart serves as our
pump.
True
False
Ref-Page 96 to 99

567. Question:17
Check the causes of
heart failure
Hypertension
Coronary blood vessel
disease
Atherosclerosis
Physical threat
Ref-Page 96 to 99

568. Question:18
Why is high blood pressure
unsafe?
Heart works harder
Heart Muscle starves
Heart uses less energy
Ref-Page 97

569. Question:19
Check all the causes of high
blood pressure:
Water balance problems
Obesity
undetermined causes
Ref-Page 96 to 99

570. Question:20
• High blood pressure can lead to all
of the following except one:
• Stroke
• Congestive heart failure
• Heart attack
Cancer
Blood vessel damage
Ref-Page 96 to 99

571. Question:21
A proper diet can help control
High blood pressure
Low blood cholesterol
Low blood lipids
Obesity
Diabetes
Ref-Page 96 to 113

572. Question:22
HDL is good cholesterol and a
higher score is better
True
False
Ref-Page 99

573. Question:23
• Homocysteine is an amino acid
that may contribute to fatty plaque
built up in heart arteries:
True
False
Ref-Page 98

574. Question:24
Fiber’s functions are to
Bind water
Bind bile salts and cholesterol
reduce bile buildup
Ref-Page 99

575. Question:25
Insoluble fiber acts to:
Increase fecal bulk
Slow elimination time
attract free radicals
Ref-Page 99

576. Question:26
Obesity plays a role
in:
Blood pressure
Atherosclerosis
Heart disease
Gall bladder attacks
Diabetes
Hernia
Joint disease
Mortality

577. Question:27
• BMI stands for:
• Better mental introspection
• Body mass indicator
Body mass index

578. Question:28
When the pancreas makes little or
no insulin, this is called:
Type I diabetes
Type II diabetes
Ref-Page 106 to 107

579. Question:29
• Hyperglycemia occurs when:
• Blood sugar is low
Blood sugar is high
Ketone level is high
Ref-Page 106 to 107

580. Question:30
• What percentage of carbohydrates
should diabetics have in their diet?
• 50%
• 30%
• 70%
Ref-Page 107

581. Question:31
• The most common type of
diabetes:
• Insulin Dependent Diabetes Mellitus
(IDDM)
Non-Insulin Dependent Diabetes
Mellitus (NIDDM)
Ref-Page 105 to 107

582. Question:32
Consuming high fiber foods
may:
Lower post meal blood glucose
Lower fasting blood glucose
Increase drowsiness
Lower insulin requirements
Ref-Page 107

583. Question:33
What diet factors help
decrease our risk of cancer?
Fiber
Minimal sugar intake
Lower levels of preservatives
Use of antioxidants
Good nutrition
Ref-Page 102 to 103

584. Question:34
• Tick correct answers –Body
degenerative processes can be
prevented by consuming :
Meat
• Dairy products
• Fried foods in rancid oils
• Dark green and yellow vegetables
• Soy products
Ref-Page 104

585. Question:35
Check those factors that
protect against cancer:
Cabbage family vegetables
Vitamin D
Vitamin C
Weight control
Vitamin A
Fiber
Ref-Page 102

586. Question:36
Risk factors for cancer
include:
Dietary fat
Salt cured, nitrite-cured, or smoked
foods
Excessive sun
Excessive minerals
Alcohol
Cigarettes
Ref-Page 101 to 105

587. Question:37
Dietary antioxidants are
useful in reducing free
radicals.
True
False
Ref-Page 102 to 105

588. Question:38
Common nutrient deficiencies
among AIDS patients include:
Vitamin A
Vitamin B6
Vitamin E
Zinc
Citric acid
Ref-Page 109 to 111

589. Question:39
• Organic farming uses which of
these techniques:
• No pesticides
Natural pesticides
Limited use of fertilizers
Ref-Page 118

590. Question:40
• What one factor listed below is
NOT a use for an additive
• Improved nutritional value
• Enhanced flavor
• Provide control acidity or alkalinity
Increased caloric value
Ref-Page 124

591. Question:41
Benefits of biotechnology include:
Enhanced taste
Improved nutritional profiles
Natural resistance to insects and
disease
Reduced farming costs
Increased yields
Population increases
Ref-Page 144