This document provides information on nutrition and nutrients. It defines nutrition and discusses the major macronutrients - proteins, fats, and carbohydrates. For each macronutrient, it describes their sources, functions, deficiency symptoms, and dietary recommendations. It also discusses micronutrients including vitamins A, D, thiamine, B6, B12, and C. Various foods including cereals are also analyzed in terms of their nutritional profiles and protein quality.
Introduction to Nutrition And Health, Basics of nutrition, Objective of nutrition, Classification of food, macronutrients, Carbohydrates, Functions of carbohydrates, proteins, Functions of proteins, Protein Requirements for Different Age Groups
, fats, Functions of fats, Sources, Functions And Deficiency Of Fat-Soluble Vitamins, Sources, Functions And Deficiency Of Water-Soluble Vitamins, minerals, Daily Requirement, Functions And Sources Of Trace Elements, fibres, Importance of fibre in diet, Water, Importance of water in diet.
Introduction to Nutrition And Health, Basics of nutrition, Objective of nutrition, Classification of food, macronutrients, Carbohydrates, Functions of carbohydrates, proteins, Functions of proteins, Protein Requirements for Different Age Groups
, fats, Functions of fats, Sources, Functions And Deficiency Of Fat-Soluble Vitamins, Sources, Functions And Deficiency Of Water-Soluble Vitamins, minerals, Daily Requirement, Functions And Sources Of Trace Elements, fibres, Importance of fibre in diet, Water, Importance of water in diet.
Development of Antioxidant Rich Functional Dairy Product and Study their Tota...Premier Publishers
Present investigation has featured the capability of functional dairy product fortified with essential oil has bearing antiradical properties that decolorize the stable DPPH radical. The antioxidant activity of Syzygium aromaticum (clove buds) and Cinnamomum verum (cinnamon) has found to possess inhibitory effect against reactive oxygen species (ROS) due to their high oxygen radical absorption capacity (ORAC) value. The target of the investigation is to set up the useful dairy item "coagulated cream", with the fortress of basic oils from S. aromaticum and C. Verum and blend of both the oils. In addition, determination of the total antioxidant activity of the product by DPPH (1,1-Diphenyl-2-picrylhydrazyl) assay in three different types of clotted cream sample prepared along with varying concentrations of S. aromaticum and C. Verum and combination of both the oils. Additionally, to compare the proximate quality and overall acceptability of the final product were analysed antioxidant analysis of the product reveals that the maximum DPPH antioxidant activity percentage was observed in combination of both essential oils from the S. aromaticum and C. Verum before treatment at 0.25% focus for example 70.9% while the IC50 esteem is 0.029ml at 0.75% focus shows a powerful antioxidant product in correlation with every single other samples.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Development of Antioxidant Rich Functional Dairy Product and Study their Tota...Premier Publishers
Present investigation has featured the capability of functional dairy product fortified with essential oil has bearing antiradical properties that decolorize the stable DPPH radical. The antioxidant activity of Syzygium aromaticum (clove buds) and Cinnamomum verum (cinnamon) has found to possess inhibitory effect against reactive oxygen species (ROS) due to their high oxygen radical absorption capacity (ORAC) value. The target of the investigation is to set up the useful dairy item "coagulated cream", with the fortress of basic oils from S. aromaticum and C. Verum and blend of both the oils. In addition, determination of the total antioxidant activity of the product by DPPH (1,1-Diphenyl-2-picrylhydrazyl) assay in three different types of clotted cream sample prepared along with varying concentrations of S. aromaticum and C. Verum and combination of both the oils. Additionally, to compare the proximate quality and overall acceptability of the final product were analysed antioxidant analysis of the product reveals that the maximum DPPH antioxidant activity percentage was observed in combination of both essential oils from the S. aromaticum and C. Verum before treatment at 0.25% focus for example 70.9% while the IC50 esteem is 0.029ml at 0.75% focus shows a powerful antioxidant product in correlation with every single other samples.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
We have crossed the Rubicon on mobile, and there is no going back. Consumers now spend 51% of their media time – including 40 minutes of video – on mobile devices each day.
And yet, confusion continues to swirl around what buyers can do – at scale – to reach their target audiences on their mobile devices with native, video and location-targeted brand marketing.
How do you put our collective obsession with all things mobile and video to work for your campaigns?
On Thursday, Nov. 12th, guest speaker, Forrester Research’s Jennifer Wise, Rubicon Project’s Joe Prusz, and Adelphic’s Emily Del Greco discussed what’s next in automating mobile advertising and more.
Back To The Future: Taking Your Content Marketing Up To 88!Rubicon Project
Content marketers, now more than ever, have access to a plethora of new content platforms and techniques from clever GoPro videos to interesting Instagram memes, Snowfall-esque brand journalism, an unlikely Yo app and beyond. But instead of reinventing the wheel and innovating on the latest and great trend, what if you took your marketing back to the future? Ben Plomion, VP Marketing at Chango, will take you through a wild ride, spanning 100 years of content marketing to demonstrate how even the oldest content marketing formats and distribution are starting to make a big ripples in the new digital age.
As more brands get into programmatic, they are quickly learning what they don’t know. Once confined to direct response, programmatic is now expanding to brand building and customer engagement. Chango decided to ask CMOs to explain what was driving their programmatic strategies. The findings proved that there is great potential, but a lot of exploring to be had.
Speaker: Alex LePage, VP Market Development and Client Strategy, Chango
The Rise of Programmatic Branding: From Impressions to InteractionsRubicon Project
From impressions to interactions: how brand marketers are waking up to the smell of programmatic potential (and bacon)
During this 30 minute session, Keith Lorizio, CRO at programmatic advertising platform Chango will address how programmatic advertising can help brands create an emotional connection with their consumers instantly.
He will explore:
- Why programmatic should be added to your branding strategy
- How programmatic can create high-touch connections for better brand results
- What success looks like in a programmatic branding environment
- How creativity and programmatic can work together
- How brands can leverage programmatic to define and track their unique success interactions
- The rise of video and programmatic premium
Health Upshot means “Final outcome of well research topic under health segment” where “we attempt to server you with best updates and unheard stories around the globe in style.
https://www.healthupshot.com/health-tips/
definition, concept & basic elements of food & their relation to body function & health which help to create awareness about public & specially for Nursing personnel & para medics.
Food can be defined as anything edible that can be solid, semisolid or liquid which when swallowed, digested and assimilated in the body, proves useful to it. These substances not only keep the person alive, but also provide energy used for growth and development, regulate the body processes and protect the body from diseases.
Food intake is essential for sustenance of life. The main purpose of food is the provision of adequate nutrition to carry out the daily activities of life. With so many varieties of food types available, it is essential to know the basics of diet and nutrition so as to obtain the benefits of all the micro nutrients and macro nutrients.
Nutrition plays a crucial role in maintaining optimal health and preventing various diseases. The relationship between nutrition and health is intricate, with dietary choices significantly influencing overall well-being. Here's a comprehensive description of nutrition in health and disease:
Nutrition in Health:
Essential Nutrients: A balanced diet provides essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. These nutrients are vital for the proper functioning of the body, supporting growth, development, and overall maintenance of health.
Energy Balance: Nutrition contributes to maintaining an appropriate energy balance. The intake of calories should match the body's energy expenditure, preventing issues like obesity or malnutrition.
Disease Prevention: A nutritious diet can help prevent various chronic diseases, including heart disease, diabetes, and certain cancers. Antioxidants from fruits and vegetables, for instance, play a role in protecting cells from damage.
Immune System Support: Adequate nutrition supports a robust immune system, helping the body defend itself against infections and illnesses. Nutrients like vitamins A, C, and D, as well as zinc and selenium, are essential for immune function.
Healthy Aging: Proper nutrition contributes to healthy aging by maintaining muscle mass, bone density, and cognitive function. Nutrient-rich foods are especially important as individuals age to support overall well-being.
Nutrition in Disease:
Malnutrition: Inadequate or imbalanced nutrition can lead to malnutrition, which encompasses both undernutrition and overnutrition. Undernutrition can result in stunted growth, weakened immune function, and other health complications, while overnutrition can contribute to obesity and related diseases.
Chronic Diseases: Poor dietary choices are linked to the development of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain types of cancers. Diets high in saturated fats, sugars, and salt can contribute to these health issues.
Nutritional Deficiencies: Insufficient intake of specific nutrients can lead to deficiencies, causing a range of health problems. For example, vitamin deficiencies may result in conditions like scurvy (vitamin C deficiency) or rickets (vitamin D deficiency).
Inflammation: Certain dietary patterns, such as those high in processed foods and low in anti-inflammatory nutrients, may contribute to chronic inflammation, a factor implicated in various diseases, including arthritis and inflammatory bowel diseases.
Digestive Health: Nutrition plays a pivotal role in maintaining digestive health. Poor dietary choices can lead to gastrointestinal issues, including irritable bowel syndrome (IBS) and inflammatory bowel diseases (IBD).
In summary, nutrition is a cornerstone of health and disease prevention. Making informed and balanced dietary choices is crucial for maintaining overall well-being and reducing the risk of various health
Food and nutrition are providing energy to our bodies in a way that we get fueled through ingestion. One way of being a responsible human being is knowing more information about them. As a result, this presentation is created to help you achieve that.
Nutrition in health and disease
carbohydrates, dietary goals, fats, minerals, nutrients, proteins, vitamins, what is nutrition, what are nutrients, who recommended dietary goals, Role of vitamins and Minerals
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
1. 11
STUDENTS MANISH NARAYAN DHAR
SHIVALIKA SINGH
3RD
COURSE,
FACULTY OF GENERAL MEDICINE,
YSMU,YEREVAN.
SCIENTIFIC ADVISOR: LUIZA GHARIBYAN
ASSOCIATE PROFESSOR
DEPTT. OF HYGIENE & ECOLOGY,
YEREVAN STATE MEDICAL UNIVERSITY,
YEREVAN, RA.
REPORTREPORT
ONON
2. 22
Source and contact infoSource and contact info
The materials for this lecture have been
obtained from following book:
SOCIAL AND PREVENTIVE MEDICINE-
Park, 1997.
The e-mails of students are:
Dr_dhars@yahoo.co.in &
Shivalika3@yahoo.co.uk
E-mail of scientific advisor-
Luighar@yahoo.com
3. 33
INTRODUCTION
Nutrition may be defined as the science of
food and its relationship to health. It is
concerned primarily with the part played
by nutrients in body growth, development
and maintenance .
The word nutrient or “food factor” is used
for specific dietary constituents such as
proteins, vitamins and minerals. Dietetics
is the practical application of the
principles of nutrition; it includes the
planning of meals for the well and the
sick. Good nutrition means “maintaining a
nutritional status that enables us to grow
well and enjoy good health.”
4. 44
Protein, carbohydrate and fatProtein, carbohydrate and fat
had been recognized early inhad been recognized early in
the 19th century as energy-the 19th century as energy-
yielding foods and muchyielding foods and much
attention was paid to theirattention was paid to their
metabolism and contributionmetabolism and contribution
to energy requirements.to energy requirements.
5. 55
CLASSIFICATION OF FOODS
Classification by origin:Classification by origin:
- Foods of animal origin- Foods of animal origin
-- Foods of vegetable originFoods of vegetable origin
Classification by chemicalClassification by chemical
composition:composition:
- Proteins- Proteins
– FatsFats
– CarbohydratesCarbohydrates
– VitaminsVitamins
6. 66
CLASSIFICATION BY
PREDOMINANT FUNCTION
Body building foods:Body building foods:
-meat, milk, poultry, fish, eggs, pulses-meat, milk, poultry, fish, eggs, pulses
etcetc
Energy giving foods:Energy giving foods:
-cereals, sugars, fats, oils etc.-cereals, sugars, fats, oils etc.
Protective foods:Protective foods:
-vegetables, fruits, milk, etc-vegetables, fruits, milk, etc
7. 77
NUTRIENTSNUTRIENTS
Organic and inorganic complexesOrganic and inorganic complexes
contained in food are called nutrients.contained in food are called nutrients.
They are broadly divided in to:They are broadly divided in to:
Macronutrients:Macronutrients:
-proteins-proteins
-fats-fats
-carbohydrates-carbohydrates
Micronutrients:Micronutrients:
-vitamins-vitamins
-minerals-minerals
8. 88
PROTEINSPROTEINS
PROTEINS ARE COMPLEX ORGANICPROTEINS ARE COMPLEX ORGANIC
NITROGENOUS COMPOUNDS.NITROGENOUS COMPOUNDS.
THEY ALSO CONTAIN SULFUR AND I SOMETHEY ALSO CONTAIN SULFUR AND I SOME
CASES PHOSPHOROUS AND IRON.CASES PHOSPHOROUS AND IRON.
PROTEINS ARE MADE OF MONOMERSPROTEINS ARE MADE OF MONOMERS
CALLED AMINO ACIDS.CALLED AMINO ACIDS.
THERE ARE ABOUT 20 DIFFERENTTHERE ARE ABOUT 20 DIFFERENT
AMINOACIDS WHICH R FOUND IN HUMANAMINOACIDS WHICH R FOUND IN HUMAN
BODY.BODY.
OF THIS 8 AA ARE TERMED “ESSENTIAL”OF THIS 8 AA ARE TERMED “ESSENTIAL”
AS THEY ARE NOT SYNTHESIZED IN HUMANAS THEY ARE NOT SYNTHESIZED IN HUMAN
BODY AND MUST BE OBTAINED FROMBODY AND MUST BE OBTAINED FROM
DIETARY PROTIENS.DIETARY PROTIENS.
9. 99
Functions of Proteins
Body buildingBody building
Repair and maintenance of bodyRepair and maintenance of body
tissuestissues
Maintenance of osmotic pressureMaintenance of osmotic pressure
Synthesis of bioactive substancesSynthesis of bioactive substances
and other vital moleculesand other vital molecules
10. 1010
Evaluation of proteins
The parameters used for netThe parameters used for net
protein evaluation are:protein evaluation are:
Biological valueBiological value
Digestibility coefficientDigestibility coefficient
Protein efficiency ratioProtein efficiency ratio
Net protein utilization (NPU)Net protein utilization (NPU)
11. 1111
Assessment of Protein
nutrition status
Protein nutrition status is measured by
Serum Albumin Concentration.
It should be more than 3.5 g/dl.
Less than 3.5 g/dl shows mild
malnutrition.
Less than 3.0 g/dl shows severe
malnutrition.
12. 1212
FATFAT
Most of the body fat (99 per cent) in
the adipose tissue is in the form of
triglycerides, in normal human
subjects, adipose tissue constitutes
between 10 and 15 per cent of body
weight. One kilogram of adipose
tissue corresponds to 7700 kcal of
energy.
14. 1414
Essential fatty acids are those that
cannot be synthesized by humans
Dietary sources of EFA
Linoleic acid
Sunflower oil Corn oil Soya bean oil
Sesame oil Groundnut oil Mustard oil Palm
oil Coconut oil
Arachidonic acid
Meat, eggs, milk
Linolenic acid
Soya bean oil, Leafy greens
15. 1515
Functions of fats
They are high energy foods, providing
as much as 9 kcal for every gram.
Fats serve as vehicles for fat-soluble
vitamins
Fats in the body support viscera such
as heart, kidney and intestine; and fat
beneath the skin provides insulation
against cold.
16. 1616
The “non-calorie” roles of fat
vegetable fats are rich sources of
essential fatty acids which are needed
by the body for growth, structural
integrity of the cell membrane and
decreased platelet adhesiveness.
Diets rich in EFA have been reported to
reduce serum cholesterol and low-
density lipoproteins.
Polyunsaturated fatty acids are
precursors of prostaglandins.
17. 1717
Fat requirements
In developed countries dietary fats
provide 30 to 40 per cent of total energy
intake. The WHO Expert committee on
Prevention of Coronary Heart Disease
has recommended only 20 to 30 per cent
of total dietary energy to be provided by
fats. At least 50 per cent of fat intake
should consist of vegetable oils rich in
essential fatty acids.
18. 1818
CARBOHYDRATE
Carbohydrate is the main source
of energy, providing 4 Kcals per
one gram Carbohydrate is also
essential for the oxidation of fats
and for the synthesis of certain
non-essential amino acids
19. 1919
Sources of carbohydrates
There are three main sources ofThere are three main sources of
carbohydrate, viz. starches, sugar andcarbohydrate, viz. starches, sugar and
cellulose.cellulose.
The carbohydrate reserve (glycogen) of aThe carbohydrate reserve (glycogen) of a
human adult is about 500g. This reservehuman adult is about 500g. This reserve
is rapidly exhausted when a man isis rapidly exhausted when a man is
fasting. If the dietary carbohydrates dofasting. If the dietary carbohydrates do
not meet the energy needs of the body,not meet the energy needs of the body,
protein and glycerol from dietary andprotein and glycerol from dietary and
endogenous sources are used by theendogenous sources are used by the
body to maintain glucose homeostasis.body to maintain glucose homeostasis.
20. 2020
Dietary fibre
Dietary fibre which is mainly non-
starch polysaccharide is a
physiological important component of
the diet. It is found in vegetables, fruits
and grains. It may be divided broadly
into cellulose and non-cellulose
polysaccharides which include hemi-
cellulose pectin, storage
polysaccharides like inulin, and the
plant gums and mucilage. These are all
degraded to a greater of lesser extend
by the micro flora in the human colon
21. 2121
VITAMINS
Vitamins are a class of organic
compounds categorized as essential
nutrients. They are required by the
body in a very small amounts. They fall
in the category of micronutrients.
Vitamins are divided in to two groups:
fat soluble vitamins- A, D, E and K and
water soluble vitamins: vitamins of the
B-group and vitamin C.
22. 2222
VITAMIN A
«Vitamin A» covers both a pre-
formed vitamin, retinol, and a pro-
vitamin, beta carotene, some of
which is converted to retinol in the
intestinal mucosa.
The international unit (IU) of
vitamin A is equivalent to 0,2
microgram of retinol (or 0,55
microgram of retinal palmitate).
23. 2323
Functions of Vitamin A
It is indispensable for normal vision.
It contributes to the production of retinal pigments
which are needed fro vision lights.
It is necessary for maintaining the integrity and the
normal functioning of glandular and epithelial
issue which lines intestinal , respiratory and
urinary tracts as well as the skin and eyes.
It supports growth, especially skeletal growth
It is antiintencive.
It may protect against some epithelial cancers
such as bronchial cancers.
24. 2424
Deficiency of vitamin A
The signs of vitamin A deficiency are
predominantly ocular. They are:
Nightblindness
Conjunctival xerosis
Bigot's spots
Corneal xerosis
Keratomalacia
25. 2525
VITAMIN D
The nutritionally important
forms of Vitamin D in man are
Calciferol (Vitamin D2) and
Cholecalciferol (Vitamin D3).
26. 2626
Functions of vitamin D
and its metabolites
Intestine: Promotes intestinal
absorption of calcium and phosphorus
Bone: Stimulates normal
mineralization, Enhances bone
reabsorption, Affects collagen
maturation
Kidney: Increases tubular reabsorption
of phosphate
28. 2828
THIAMINE
Thiamine (vitamin B1) is a water
soluble vitamin. It is essential for
the utilization of carbohydrates.
Thiamine pyrophosphate (TPP), the
coenzyme of cocarboxylase plays a
part in activating transkelolase, an
enzyme involved in the direct
oxidative pathway for glucose.
29. 2929
Deficiency of thiamine
The two principal deficiency diseases are
beriberi and Wernick's encephalopathy.
Beriberi may occur in three main forms:
peripheral neuritis,
cardiac beriberi
infantile beriberi, seen in infants between 2 and 4
months of life. The affected baby is usually
breast-fed by a thiamine-deficient mother who
commonly shows signs of peripheral
neuropathy.
Wernick’s encephalopathy is characterized by
ophthalmoplegia, polyneuritis, ataxia and mental
deterioration
30. 3030
VITAMIN B6
Pyridoxine (vitamin B6) exists in three
forms pyridoxine, piridoxal and
pyridoxamine. It plays an important role
in the metabolism of amino acids, fats
and carbohydrate.
The requirement of adults vary directly
with protein intake. Adults may need 2
mg/day, during pregnancy and lactation,
2.5 mg/day. Balanced diets usually
contain pyridoxine, therefore deficiency
is rare.
31. 3131
VITAMIN B12
Vitamin B12 is a complex organo-metallic
compound with a cobalt atom. The
preparation which is therapeutically used
is cyanocobalamine.
Vitamin B 12 cooperates with foliate in
the synthesis of DNA.
Vitamin B 12 has a separate biochemical
role, unrelated to folate, in synthesis of
fatty acids in myelin
32. 3232
Vitamin B12 deficiency
Vitamin B12 deficiency is associated
with megaloblastic anaemia (per nicous
anaemia), demyelinating neurological
lesions in the spinal cord and infertility
(in animal species). Dietary deficiency
of B12 may arise the subjects who are
strict vegetarians and eat no animal
product. At the present time there is
little evidence that vitamin B12
deficiency anaemia represents an
important public health problem.
33. 3333
VITAMIN C
Vitamin C (ascorbic acid) is a water-
soluble vitamin. It is the most sensitive
of all vitamins to heat. Man, monkey and
guinea pig are perhaps the only species
known to require vitamin C in their diet
Vitamin C has an important role to play
in tissue oxidation it is needed for the
formation of collagen, which accounts
for 25 per cent of total body protein
34. 3434
Deficiency of vitamin C
Deficiency of vitamin C results in
scurvy, the signs of which are
swollen and bleeding gums,
subcutaneous bruising or bleeding
into the skin or joints, delayed
wound healing, anaemia and
weakness. Scurvy which was once
an important deficiency disease is
no longer a disease of world
importance.
36. 3636
Cereals
Cereals (e.g. rice, wheat) constitute the
bulk of the daily diet. Rice is the staple
food of more than half the human race.
Next to rice, wheat is the most important
cereal. Maize ranks next to rice and
wheat in world consumption. Maize is
also used as food for cattle and poultry
because it is rich in fat, besides being
cheaper than rice or wheat.
37. 3737
Assessment of protein in cereals
Protein quality:
The quality of a protein is assessed by comparison to the “
reference protein” which is usually egg protein . Two
methods of assessment of protein quality need be
mentioned:
(i) Amino acid score: It is measure of the concentration of
each essential amino acid in the reference protein.
Number of mg of one amino acid per g of protein
Amino acid score= ……….......................................... x 100
Number of mg of the same amino acid per g of egg
protein.
Net protein, utilization (NPU):
Nitrogen retained by the body
NPU=.......................................................................x 100
Nitrogen intake
In calculating protein quality, 1 gram of protein is
assumed to be equivalent to 6.25 g of N.
38. 3838
Calculating protein quantity of
cereals Protein quantity:
The protein content of many Indian
foods has been determined and
published in food composition tables.
One way of evaluating foods as source
of protein is to determine what per cent
of their energy value is supplied by their
protein content. This is known as
Protein – Energy Ratio (PE ratio or
percentage).
PE per cent = Energy from protein x 100
Total energy in diet
39. 3939
Fat requirements from cereals
The daily requirement of fat is not known
with certainty. During infancy, fats
contribute to a little over 50 per cent of the
total energy intake. This scales down to
about 20 per cent in adulthood. The ICMR
Expert Group (1981) has recommended an
intake of 20 per cent of the total energy
intake as fat , of which at least 50 per cent of
fat intake should consist of vegetable oils
rich in essential fatty acids. The requirement
of essential fatty acids ranges from 3 per
cent intake to 6 per cent of energy intake in
young children.
40. 4040
Carbohydrate requirements
from cereals
The recommended intake of
carbohydrate in balanced diets is
placed so as to contribute between
50 and 70 per cent of total energy
intake. Most Indian diets contain
amounts more than this providing as
much as 90 per cent of total energy
intake in some cases, which makes
the diet imbalanced.
41. 4141
Other recommended intakes
from cereals
Fat soluble vitamins
The recommended dietary allowance of vitamin
E is placed at 10 mg of alpha tocopherol
equivalents for adult males and 8 mg for adult
females.
Water soluble vitamins
The requirements of thiamine , riboflavin and
niacin are closely related to energy intake and
utilization, and are started in terms of 1000 kcal
intake of energy as below:
Thiamine 0.5 mg/1000kcal
Riboflavin 0.6 mg/1000kcal
Niacin 6.6 mg/1000kcal
42. 4242
Conclusion
This lecture deals with the basic nutrients
which include proteins, carbohydrate, fats,
vitamins and minerals.
The last few slides show the practical
application of how the nutrients are present in
our daily food and that to what percent cereals
are necessary a food.
We sincerely thank our academic advisor Mrs.
Luiza Gharibyan, Associate Professor, YSMU
for rendering all kind of academic helps and
making us understand that the concept that
“health sector alone is responsible for all
nutritional ills” has faded away.