The document provides information on nutrition and dietary requirements. It discusses the major nutrients - carbohydrates, proteins, fats, fiber, vitamins and minerals. It details the caloric requirements for different age groups and recommends that carbohydrates make up 55-60% of total calories, proteins 10-15% and fats 30-35%. The document also discusses the sources and roles of different macronutrients, protein quality measures like PDCAAS and provides calorie and protein requirements for children.

1. - CSN Vittal

2. Energy
Traditional Unit = Kilocalorie (Kcal / Cal)
“amount of heat necessary to raise the
temperature of 1 kg of water by 100 C
from 14.50 C to 15.50 C ”.
1 Calorie = 4.184 Joules
A thermochemical kilocalorie ( kilocalorie or Calorie) = 103 calories

3. Nutrition
• The process by which the
organism utilizes food.
• It signifies the dynamic process in
which the food that is consumed is
utilized for nourishing the body.
• Food – Supplies energy for physical
activity and metabolic needs
• Nutrients – for maintaining growth
and repair or worn out / ageing
tissues

4. Major Nutrients
• Carbohydrates
• Proteins
• Fats
• Fiber
• Vitamins
• Minerals

5. Energy Requirements
• Adult sedentary male = 2400 Cal termed
1 unit. = requirement of adolescent boy
• Adolescent girl = 2100 Cal
• Pregnant women
– Additional 150 Cal in 1st trimester
– 350 Cal in 2nd and 3rd trimester
• Lactating mothers
– Additional 500 Cal

6. Caloric requirement in children
1 – 10 kg : 100 kcal / kg / day
11 – 20 kg : 1000 + 50 kcal / kg / day
20 kg : 1500 + 20 kcal / kg / day
Simple formula –
Till one year 1000 kcal,
Add 100 kcal for every year from then.
--------------------------------------------------------
• Carbohydrates 55% - 60% of calories
Protein 10% - 15% ”
• Fat 30% - 35% ”

7. WHAT ARE DIETARY REFERENCE
INTAKES?
Dietary Reference Intakes (DRIs), include the
• Recommended Dietary Allowance (RDA),
• Adequate Intake (AI),
• Tolerable Upper Intake Level (UL), and
• Estimated Average Requirement (EAR).

8. Carbohydrates

9. Carbohydrates
• Starches, sugars, milk, cereals,
roots, tubers, etc.
– Monosaccharides – glucose
– Disaccharides – sucrose
– Polysaccharides – glycogen
Maltodextrins : mol. wt. = 5 times
that of glucose and hence reduce
osmolality by 5 times

10. Carbohydrates
• Provide energy, taste, preserve
foods
• Glucose
–Fuel for brain and muscle
–Converted to glycogen,
stored in liver and muscles
• 55 – 60% of total calories

11. Carbohydrates - SOURCES
• Grains (cereals)
• Tubers (potato,
cassava)
• Fruits & vegetables
• Sweets & refined
foods

12. Cereals
• Rice, wheat, maize, etc.
• Lack in lysine (limiting aminoacid)
• Parboiling : for retention of vitamins,
increases shelf life and ability to resist
insects.
• Flavour due to parboiling can be
reduced by sodium chromate.
• Do not contain Vitamin A and C (except
yellow maize- which contains beta carotene)

13. Cereals
• Contain 7-11g % of protein and
2 - 5 % fat
• Wheat, ragi, oats and barley
contain gluten
• Gliadin in gluten can cause
coeliac sprue

14. Fiber
• The Complex carbohydrates that are
not digested by the human enzymes are
collectively referred to as dietary fiber.
• These include cellulose, hemicullulose,
pectin, lignin, gums and mucilage.
• Some of the fibers are digestible by the
enzymes of intestinal bacteria.
Eg: Pectins, gums.

15. Fiber
• Increase bulk of food and prevent
constipation and colon cancers
• Swell and hold lot of water and increase GI
transit time
• Bind bile salts and decrease absorption of
cholesterol
• Pectin and gums reduce blood sugar
– Fenugreek (methi / ulava) contains 40% of
gum
• Very high fiber content may bind trace
elements
Suggested intake = 20 – 40 g / d or 200 mg / kg / day

16. Lipids

17. Lipids
• Energy concentrate.
• Insulation.
• Carriers of fat soluble vitamins
• Lipids include:
– Triglycerides (fats & oils)
– Phospholipids (lecithin)
– Sterols (cholesterol)

18. Types of fat
Visible
Fats that are
used as such at
the table or in
cooking
Eg: Veg. oils,
vanaspathi,
ghee, butter
etc.
Fats
Invisible
Fats that are
present as and
integral
components of
different foods
Eg. : Cereals,
animal foods

19. Triglycerides
• Most abundant
• Constitute 95% of food lipids and
99% of stored lipids in body
• Esters of 3 molecules of FA’s
attached to glycerol
• Fatty acids
– differ in length of c-chain and
– degree of un-saturation.

20. Fatty Acids - Types
• Saturated: Lauric acid (C12), Myristic acid (C14),
Palmitic acid (C16) and Stearic acid (C18)
– Animal fats
– Short and medium chained saturated FAs are easily
absorbed
– Excess of MCTs can be atherogenic
• Monounsaturated fats:
– Oils from palm, seseme, groundnut, cotton seed,
olive.
• Poly unsaturated (PUFA)s
– Omega 3
– Omega 6

21. Fatty acids
Saturated Unsaturated
1. Remain solid at room
temp.
1. Liquid at room temp.
2. Primarily derived from
animal sources.
2. Obtained from vegetable,
nut or seed sources
3. Can be synthesized in the
body from acetate residues
following catabolism of
carbohydrates and protein.
3. Converted to solid fats by
saturation
4. Eg: pamitic, stearic acid 4. . Eg PUFAs

22. Poly Unsaturated Fatty Acids (PUFA)
• Queen of Vitamins
• Essential Fatty Acids
• Linoleic acid (C18:2/n-6/PUFA) and
a Linolenic acid (C18:3/n-3/PUFA) –
• Omega 6 to Omega 3 (n6 : n3) ratio of 5:1
is desirable

23. Long Chain Fatty Acids
EFAs are converted to LCFAs by a series of
chemical reactions called elongation and
desaturation.
• LCPs from n-6 series derived from linoleic acid
are
– arachidonic acid (ARA) and
– adrenic acid (ADA).
• LCPs from n-3 series derived from alpha linoleic
acid are
– eicosa pentanoic acid (EPA) and
– deicosa hexanoic acid (DHA).

24. Dietary sources of omega acids
Linoleic acid Vegetable oil
Linolenic acid Leafy vegetables &
vegetable oils
Arachadonic acid Meat
EPA & DHA Fish & sea food

25. Essential Fatty Acids - Deficiency
• Growth retardation
• Reproductive failure
• Susceptibility to infections
• Decreased myocardial contractility
• Renal hypertension
• Hemolysis
• Alopecia
• Scaly dermatitis
• Thrombocytopenia

26. Essential Fatty Acids - Ratio
• High Omega 6 and low omega 3 ratio as
in ground nut, sunflower, safflower oils
(56:1) can predispose to
– free radical injury,
– angiotoxicity,
– impaired immune function,
– reduced glucose tolerance,
– increased platelet aggregation and
– albuminuria

27. Lecithin
• Most abundant phospholipid
• Major constituent of cell membrane
• Phospholipid acts as emulsifier
• Can be synthesized from diet by
liver

28. Cholesterol
• Essential for good health
• Forms nearly 0.2 % of body weight
• It has no calorific value
• Important constituent of cell membrane
• Transformed into related compounds like bile,
hormones and vitamin D
• Sources:
– Endogenous : Synthesized in liver from 2 C
fragments like acetate, acetic acid, acetyl CoA, etc.
– Exogenous : Derived from food

29. Cholesterol
• Hypercholesterolemia – esp. LDL
predisposes to coronary heart disease
• Heredity, smoking, sedentary habit,
emotional stress, hormonal imbalance,
diet, diabetes etc. predispose to
hypercholesterolemia Can be
synthesized from diet by liver from
CHOs, fats and proteins
• Excess cholesterol is stored and may
lead to atherosclerosis

30. Fat intake
• 30% of daily energy intake
• Saturated fats should not exceed 10% of
total fat intake
• Minimum of 3% energy should be derived
from linoleic and 0.3% from linolenic
acid.
• Cholesterol intake should be limited to
300 mg per day

31. Fat intake - Excess
• Obesity
• NIDDM
• Cancers
• Hypertension
• Atherosclerosis
Avoid
• Excess total fats,
• Saturated fats
• Cholesterol – in that priority

32. Proteins

33. Proteins
• Protein = ‘of prime importance’
• Second most abundant substance in the body
next to water.
• Made up of aminoacids - Essential & non
essential
• Important components of body building and
tissue repair
• Form enzymes, hormones, antibodies
• Specific dynamic action (SDA) or Thermic
effect of food (TEF) for protein is 29% -
much higher than for CHOs and fats 5%

34. Proteins
• 24 amino acid, 8 essential AAs
• Helps the child to grow and
formation of body fluids
• Requirement – 1.5 gm / kg / day
• Complete protein – contain all the
Essential AAs
• Reference protein : provides amino
acid pattern close to tissue protein -
EGG

35. Essential aminoacids
1. Valine
2. Leucine
3. Isoleucine
4. Lysine
5. Tryptophan
6. Methionine
7. Threonine and
8. Phenylalanine
– Histidine is essential for infants
– Arginine, taurine and cysteine – for LBWs
AV HILL MPTT

36. Aminoacids
1. Glycine is the simplest amino acid
2. Valine, Leucine, Isoleucine are branched
chain amino acids
3. Glutamine is present in large amount in
plasma – called ‘anti-stress nutrient’ as it is
precursor of neuroregulator GABA.
4. Tryptophan gets converted to serotonin
called as ‘nature’s sleeping pill’ and is it is
a precursor of Niacine (B3) it is called
‘Provitamin B3’
(60 mg of tryptophan = 1 mg of niacin.

37. Proteins
Animal
• Milk
• Meat
• Egg
• Cheese
• Fish
Sources
Vegetable
• Pulses
• Legumes
• Cereals
• Beans
• Nuts & oil
seeds

38. Proteins
Sources

39. Protein - Quality
• Complete protein – is one whose
amino acid composition is close
to that of tissue protein
–Breast milk and egg protein
Egg : ‘Reference protein”

40. Protein Requirements
0-1 mo 2.40 g/kg/d
1-2 mo 1.91 g/kg/d
2-3 mo 1.71 g/kg/d
6-12 mo 1. 64 g/kg/d
1-4 yrs 1.2 g/kg/d
5-15 yrs 0.9 g/kg/d
1971 FAO Committee

42. Chemical Score of a food item
• Percentage of the limiting amino aid in
the food compared to the level of same
amino acid in reference protein
– Eg. Lysine is the limiting amino acid in
cereals where methionine is the limiting
amino acid in legumes (pulses)
In growing children at least 10 – 15 % of calories
should come from proteins

43. Digestibility coefficient (DC)
• Amount of absorbed nitrogen
compared to the total nitrogen
present in the food item.
Cooking improves digestibility.
DC =
Food nitrogen
Absorbed nitrogen
x 100

44. Biological Value
The Biological Value (BV) of a
Protein is a value that measures
how well the body can absorb
and utilize a protein.
Biological value is determined based
on this formula
BV = ( N retained / N absorbed) * 100

45. Biological Values
• Whey protein - 104
• Egg protein - 100
• Milk proteins -
91
• Beef - 80
• Soy proteins - 74
• Bean proteins -
49

46. Net Protein Utilization
Amount of retained nitrogen com-
pared to the nitrogen present in the
food item.
NPU =
Food nitrogen
Retained nitrogen
x 100

47. Net Protein Utilization
The net protein utilization affected by the
salvage of essential amino acids within the
body & by the level of limiting amino acids
within a foodstuff.
Certain foodstuffs,
such as eggs or milk rate as 1 on a NPU chart.
As a value, NPU can range from 1 to 0
• a value of 1 : 100% utilization of dietary nitrogen as protein
and
• a value of 0 : none of the nitrogen supplied was converted to
protein.

48. Protein Efficiency Ratio
Protein efficiency ratio (PER) is gain in weight
gain of a test subject per unit weight of
particular food protein consumed.
From 1919 until very recently, the PER had
been a widely used method for evaluating the
quality of protein in food.
The PER is probably not the best rating system because it
overestimates methionine needs due to the greater need for
methionine in rats for hair production, but whatever.

49. Protein digestibility-corrected amino
acid score (PDCAAS)
A method of evaluating the quality of a protein based on
both the amino acid requirements of humans and their
ability to digest
The PDCAAS rating was adopted by the US FDA and the
FAO/WHO in 1993 as "the preferred 'best'" method to
determine protein quality.
PDCAAS =
mg of same amino acid in 1 g of reference protein
mg of limiting amino acid in 1 g of test protein
x fecal true digestibility
percentage
PDCAAS is based on human amino acid requirements, which makes it
more appropriate for humans than a method based on the amino acid
needs of animals.

50. Protein digestibility-corrected amino
acid score (PDCAAS)
A PDCAAS value of 1 is the highest, and 0 the lowest. The table shows the
ratings of selected foods.
1 Cow’s milk
1 Eggs
1 Milk protein - Casein
1 Soy protein
1 Milk protein - Whey
0.99 Beef
0.73 Vegetables
0.70 Peas and legumes
0.64 Fresh fruits
0.59 Cereals
0.52 Peanut
By combining different foods it is
possible to maximize the score,
because the different components
favor each othe
1 Rice and peas
1 Grains and legumes
1 Grains and vegetables
1 Grains, nuts and seeds
1 Legumes, nuts ans seeds
0.92 Rice and milk

51. Pulses (Legumes)
• Rich in protein (22 g%)
• Lack vitamins A and C
• Germinated legumes contain Vitamin C
• Oligosaccharides in pulses cause
flatulence
• Methionine is the limiting amino acid in
pulses
• Cereal pulse combination causes
supplementary effect
Soya bean contain 43 g protein and 430 Cal per 100 g

52. Milk
• Milk Is “The Best And Most
Complete” of All Foods.
• Milk Is A Good Source of
Proteins, Sugars, Vitamins And
Minerals

53. Milk Products
SKIMMED MILK
– fat removed milk
– good source of milk protein and calcium
TONED MILK
– it is blend of natural and made up milk.
– it contains one part of water ,one part of
– natural milk and 1/8th part of skim milk powder.
– it has a composition nearly equivalent to cows milk
VEGETABLE MILK
– prepared from certain vegetable foods like
groundnuts, soya bean etc
– it may be used as substitute of any

54. BREAST FEEDING
• Ideal form of infant
feeding
• Crucial for lifelong health
and well being
• It provides unique
nutritional, immunological,
psychological and child
spacing benefits.
• Should be initiated as soon
as with in half an hour after
normal delivery and four
hours after C. Sec.

55. Micronutrients
Nutrients needed for life in small quantities
(generally less than 100mg/day)
• Microminerals or trace elements:
– Eg. iron, cobalt, chromium, copper, iodine,
manganese, selenium, zinc and
molybdenum.
• Vitamins
Substance present in small amount n several
food items that are needed for growth, normal
metabolism and health.
– Fat Soluble : A, D, E, K
– Water Soluble: B complex and C

56. Vitamins

59. Vitamin A Deficiency
 Night blindness
 Photophobia
 Defective tooth enamel
 Retarded growth
 Impaired resistance to infection
 Anemia
 Reproductive failure

60. WHO classification of
xerophthalmia
Primary signs
X1A
X1B
X2
X3A
X3B
Conjunctival xerosis
Bitot's spots
Corneal xerosis
Corneal ulceration(<l/3 of cornea)
Corneal ulceration(>l/3 of cornea)
Secondary signs
XN
XS
XF
Night blindness
Corneal scarring
Fundal changes

61. Hypervitaminosis A
When intake exceeds 50,000 IU/day for
several months
 Vomiting
 Fatigue
 Malaise
 Anorxia
 Diplopia
 Headache
 Hypercalcemia
 Pseudotumor cerebri

73. Vitamin C Deficiency - Clinical
• 4 Hs
• Hemorrhage – bleeding gums, cerebral, intestinal
• Hyperkeratosis
• Hypochondriasis
• Hematological abnormalities
• Lethargy
• Poor weight gain
• Pseudoparalysis (Frog leg posture)
• Swelling of long bones

74. Vitamin C Deficiency - Radiology
• Generalized osteopenia
• Pencil point cortex
• Periosteal reaction
• Scorbutic rosary
• Hemarthrosis
• Wimberger sign : circular opaque shadow surrounding epiphyseal
centres of ossification
• Frenkel line: dense zone of provisional calcification
• Trummelfield zone : lucent metaphyseal band below Frenkel line
• Pelken spur: metaphyseal spurs - result in cupping of metaphysis
• Pathological fractures in adults

77. Vitamin D Deficiency - Clinical
• Irritability
• Bone pain
• Tenderness
• Craniotabes
• Rachitic rosary
• Bowed legs
• Delayed dentition
• Swelling of wrists and ankles

78. Vitamin D Deficiency - Causes
• Abnormality In Vitamin D Metabolism
• Defective conversion of vitamin D to 25-OH-
cholecalciferol in live : Liver disease
• Defective conversion of 25-OH-D3 to 1,25-OH-D3 in
kidney
• Abnormality In Phosphate Metabolism
• Intestinal malabsorption of phosphates
• Disorders of renal tubular reabsorption of
phosphate
• Calcium Deficiency
• Dietary rickets = milk-free diet (extremely rare)
• Malabsorption
• Consumption of substances forming chelates with

79. Vitamin D Deficiency - Radiology
• Cupping and fraying of metaphysis
• Poorly mineralized epiphyseal centers with
delayed appearance
• Irregular widened epiphyseal plates
• Cortical spurs projecting at right angles to
metaphysis
• Coarse trabeculation
• Periosteal reaction may be present
• Deformities common
• Bowing of long bones
• Molding of epiphysis
• Fractures
• Frontal bossing

84. FOOD PYRAMID 1992
Vegetables Fruits
Milk Meat
Sweets, oils, fats
Cereals, legumes, roots, tubers

85. --2005--
MyPyramid

86. Common Food Measures
•1 cup = 200 ml
•1 glass = 200 ml
•1 katori = 150 ml
•1 ladle = 30 ml
•1 oz = 30 ml
•1 table spoon= 15 ml
•1 tea spoon = 5 ml

87. Food Exchange System
Food Group Serving Size /
Raw Weight
Energy
# (Cal)
Protein
# (g)
Green leafy
vegetables
½ cup 30 – 40 -
Other Vegetables ½ cup 50 – 60 -
Fruit Variable (banana=70 g) 40 2 - 3
Cereals 25 g 85 2-3
Legumes & Pulses 25 g 85 6
Milk (Cow’s) 100 ml 67 3.2
Milk (Buffalo’s) 100 ml 117 4.3
Meat group 75 g 85 7.5
Fats, oils 1 tsp ( 5 g ) 45 -
Sugars 1 tsp ( 5 g ) 20 -
OP Ghai

88. Nutritive Values of Common Foods
Item Protein
g
Fat
g
Fiber
g
CHO
g
Energy
Cal
Iron
mg
Rice 7 0.5 0.2 78 350 0.7
Ragi 7 1.3 3.6 72 320 3.9
Wheat 11 1.5 1.2 71 350 5.3
Maize 11 3.6 2.7 66 340 2.3
1. Cereal / Grains – ( per 100 gm )

89. Nutritive Values of Common Foods
Item Protein
g
Fat
g
Fiber
g
CHO
g
Energy
Cal
Iron
mg
Bengal
gram
17 5.3 3.9 60 360 4.6
Black gram 24 1.4 0.9 60 360 3.8
Green gram 24 1.3 4.1 57 340 4.4
Red gram 22 1.7 1.5 58 340 2.7
Soya bean 43 19.5 3.7 20 430 10.4
2. Pulses / Legumes – ( per 100 gm )

90. Food item Protein
gms
Energy
Kilocalories
Idli – one 2 50
Puri – two 2 50
Chapatti 1 2 85
Bread slice 1 + 2.5 g butter 2 62 + 18 = 80
Dosai 2 145
Uppma 1 cup 6 250
Ragi 6 tsp 2 100
Cooked dhal 1 tsp 0.5 15
Bengal gram powder 1 tsp 1 18
Cane sugar 1 tsp 0 20
Nutritive Values of some Common Food items

91. Food item Protein
gms
Energy
Kilocalories
Coffee – 1 cup 1 40
Tea – 1 cup 1 30
Butter milk 1 cup 0.8 19
Curd 1 katori 2 60
Biscuit 1 0.5 25
Papadam 1 0.5 25
Nutritive Values of some Common Food items

92. Sample Home Based Diet
Foodstuff Calories
Morning
Breakfast
•1 glass Milk + 1 tsp Sugar
•1 Bread + 2.5 g butter
•2 Biscuits
•175 (135 + 20)
•80 (62 + 18)
•64
Lunch •1 Chapatti
•1 Katori Dal
(cooked in 2.5 g Oil)
•½ Katori green Vegetable
(cooked in 1 g oil)
•85
•107 (85 + 22)
•29 (20 + 9)
Evening
Snack
•1 Banana
•½ Katori Curd
•84
•30
Dinner •1 Bowl Kichidi
(20 g rice + 20 g Dal + 5 g Oil)
•1 Katori vegetable + 2.5 g Oil
•181 (68+68+45)
•82 (60 + 22)
Night •1 cup of milk + 1 tsp sugar •155 (135 + 20)
OP Ghai

93. Approx. Calorie & Protein content of Indian
Foods Stuffs (per 100 gm)
Food Stuff Cal Pro
Wheat 350 11
Rice 345 6.5
Pulse / Legume 350 20 - 25
Leafy Vegetables 25 – 50 2.0 – 5.0
Other Veg. / roots & tubers 50 – 100 1.0 – 2.5
Ground nuts 550 25.0
Apple 60 0.2
Banana 120 1.2
Egg 180 13.0
Cow’s milk 70 3.5
Buffalo's milk 140
Ghee & Oil 900 -
Sugar 400 -
- Pediatric Clinical Methods - Meharban Singh

94. Nutritional values of cooked food items (per 100 gm)
Food Item Energy
(Cal)
Pro (g)
Chapathi (medium) 102 3.6
Plain rice (medium katori) 30 g 100 2.0
Kichidi (medicum katori) 100 3.5
Dal (Sambar) (medium katori) 105 7.0
Idli (medium) 50 1.0
Upma (medium katori) 150 3.5
Bread Slice 20 g 50 1.7
Curd (medium katori) 90 3.5
Egg 180 13.0
Cow’s milk 100 g 67 3.2
Vegetables (medium katori) 50 1.0
- Pediatric Clinical Methods - Meharban Singh

96. ?
L i t t l e
E x .
Time for a …

97. Rice - Cooked
Protein
g
Energy
Cal
4 1701 cup = 200 ml
DietaryGuidelinesforNINwebsite
1 part Rice
1 part Water
Def in Lysine

98. Phulka
Protein
g
Energy
Cal
2 801 piece
DietaryGuidelinesforNINwebsite

99. Cooked dal
Protein
g
Energy
Cal
1.7 100½ cup
NIN, ICMR

100. Boiled Egg
Protein
g
Energy
Cal
Fat
g
Choleste
rol
mg
6
BV = 100
90 6 300
DietaryGuidelinesforNINwebsite
Iron
1.5 mg
Ca ++
30 mg

101. Bread slice
Protein
g
Energy
Cal
2 701 Oz
+ 2.5 gm Butter
Nutrition and Child Development, KE Elizabeth

102. Idli
Protein
g
Energy
Cal
4 1502 Nos
NIN, ICMR

103. Dosa
Protein
g
Energy
Cal
2 125
Nutrition and Child Development, KE Elizabeth

104. Upma
Protein
g
Energy
Cal
6 2701 cup
NIN, ICMR

105. Vada
Protein
g
Energy
Cal
4 1402 Nos
Nutrition and Child Development, KE Elizabeth

106. Poori
Protein
g
Energy
Cal
1 801 piece
Nutrition and Child Development, KE Elizabeth

107. Pappadam
Protein
g
Energy
Cal
0.5 201 piece NIN, ICMR

108. Chicken/
Meat /
Fish
Protein
g
Energy
Cal
9 10050 Gm
NIN, ICMR

109. Boiled Egg
Protein
g
Energy
Cal
Fat
g
Choleste
rol
mg
6
BV = 100
90 6 300
DietaryGuidelinesforNINwebsite
Iron
1.5 mg
Ca ++
30 mg

110. NIN, ICMR
Protein
g
Energy
Cal
Fat
g
26 567 50
100 grams
Groundnu
ts

111. NIN, ICMR
Protein
g
Energy
Cal
Fat
g
Iron
mg
0.4 383 0.10 11 (61%
of RDI
100 grams
Jagger
y
Sucrose : 65-85 gm
Fructose & Glucose : 10-15 gm

112. NIN, ICMR
Protein
g
Energy
Cal
Fat
g
Fiber
g
0.9 47 0.10 2.4
100 grams
Orange • Excellent source of vitamin C
• Good source of potassium
• Also contain thiamine, folate
• Antioxidants : carotenoids and phenolics

113. Energy
Cal
Protein
g
Fat
g
Fiber
g
Potassium
mg
101 1.7 0.6 2.4 287
100 grams
Custard
Apple
• Vitamin C : 19.2 mg/100 g
• Good source of B complex vitamins
• Antioxidants : phenolics
• Minerals: Calcium, copper, magnesium,
manganese

114. Energy
Cal
Protein
g
Fat
g
Fiber
g
Potassium
mg
68 2.55 0.95 5.4 417
100 grams
Gauv
a
• Vitamin C : 228 mg/100 g
• Good source of B complex vitamins
• Antioxidants : Carotene B, Lycopene (esp in pink variety)
• Minerals: Calcium, copper, magnesium, Phosphorus, Zinc

115. Energy
Cal
Protein
g
Fat
g
Fiber
g
Potassium
mg
18 0.9 0.2 1.2 417
100 grams
Tomat
o
• Rich in Vitamin C, Potassium, Vitamin K1,
Folate

116. Energy
Cal
Protein
g
Fat
g
Fiber
g
Potassium
mg
83 1.7 1.17 4 236
100 grams
Pomegranat
e • Rich in Vitamin C,
Potassium, Vitamin K1,
Folate

117. 100 grams
Banan
a • Good source of B6, Vit C
• Antioxidants : flavonoid poly-phenolic
antioxidants such as lutein, zeaxanthin,
alpha, and beta-carotenes
• Minerals: Copper, magnesium, Manganese
Energy
Cal
Protein
g
Fat
g
Fiber
g
Potassium
mg
105 1.0 0.3 2.6 358

118. 100 grams
Ghee
(Clarified
Butter)
Energy
Cal
Fat
g
Cholesterol
mg
Vitamin A
IU
900 99.5 256 3000(900 mg)
• Saturated fats : 60%
• Mono unsaturated fats : 30%
• Polyunsaturated fats : 3.5%
• Trans fats : 4%
• Vitamin E : 15 mg

119. Apples
100 grams
Energy
Cal
Protein
g
Fat
g
Fiber
g
Potassium
mg
52 0.3 0.2 2.4 358
• Low glycemic index
• Rich in Vitamin C, Potassium
• Antioxidants: Quercetin, Catechin,
Chlorogenic acid

120. Spinach
100 gm
• Low in carbs, high in insoluble
fiber
• Excellent source of iron
• Rich in Calcium, Vit B6, Vit E.
potassium and magnesium
Energy
Cal
Protein
g
Fat
g
Fiber
g
23 2.9 0.4 2.2

121. ITEMS THAT GIVE 6 G OF PROTEIN
Egg 1
Slice bread 3
Idlis 3
Chapatis 3
Dosas 3
Puris 6
Vada / Bonda 6
Cooked dal 12 Tsp
Ragi 18 tsp
Milk 1 glass
Groundnut seeds 60
Biscuits 12
Pappads 12
Meat / Fish 1 Oz (30 ml)

122. Bedside calculation of Calorie Requirement
Holliday and Segar Formula
Up to 10 kg - 100 kcal/kg
10-20 kg - 1000 + 50 kcal for each kg above
10 kg
Above 20 kg - 1500 + 20 kcal/each kg in excess
above 20 kg

123. Bedside calculation of Calorie Requirement
Age (years) Energy (kcal)
1 1000
2 1100
3 1200
4 1300
5 1400
6 1500
7 1600
8 1700
9 1800
10 1900
11 2000
12 2100
Adolescent boy = 2400
Adolescent girl = 2100

124. Age (years) Expectd weight (kg) Energy (kcal)
1 10 1000
2 12 1100
3 14 1200
4 16 1300
5 18 1400
6 21 1520
7 24 1580
8 27 1640
9 30 1700
10 33 1760
11 36 1820
12 39 1880

125. T h a n QT h a n Q
• Dr. CSN Vittal