This document provides an overview of nutrition basics and applied nutrition. It defines key terms like food, diet, nutrients, and nutrition/malnutrition. It explains that nutrition is the sum of processes by which food supports life, while malnutrition is too few or many nutrients causing health issues. The document also outlines energy from calories and defines applied nutrition as using nutrition knowledge to promote health and prevent disease. The objectives are preventing diet-related diseases, identifying local food sources for family nutrition needs, and applying nutrition in managing patients with chronic illnesses.

1. Applied Nutrition
By : Muhammad Awais
Nutritionist
DHQ Hospital Hafizabad
M.Phil. Human Nutrition And Dietetics (UAF)

2. Outline
• Nutrition basics
– Food, Diet , Nutrition , Malnutrition ,
– Nutrients, Macro-micro Nutrients
– Energy Calorie
• Applied nutrition
– Definition
– Course objectives

3. Nutrition Basics
Food
• Food is any substance solid or liquid when consumed provide
nutrients for the maintenance , growth and development
Diet
• Diet is the sum of food consumed by a person in a whole day
– Balanced diet
– High fat diet
– Soft diet
– Low sodium diet

4. Nutrients
• A nutrient is a substance present in food used by an
organism to survive, grow, and reproduce e.g.
carbohydrates , fats , protein , vitamins and minerals
• Macro nutrients body needs in large amounts
• Micro nutrients body needs in lower amounts

5. Nutrition Vs Malnutrition
Nutrition
• Nutrition is a fate of food in the body .
• A sum of all process by which an organism uses food to
support its life
Malnutrition (Bad Nutrition)
when an organism gets too few or too many nutrients,
resulting in health problems
• Under nutrition
• Over nutrition

6. Energy calorie
• A calorie is a unit of energy
• 1 kcal the amount of heat needed to raise the
temperature of one kilogram of water by one
degree Celsius
• 1 g fat provide 9 kcal
• 1g carbohydrates provide 4 kcal
• 1g protein provide 4 kcal

7. Applied Nutrition
• Application of knowledge of nutrition to promote health
and prevent diseases
• Course Objectives
• prevention and management of diet related diseases
• Identify locally available and acceptable food sources to
provide nutritional needs for health, growth of family
different ages
• Apply the knowledge of nutrition in management of
nutritional needs of patients with chronic and long term
diseases

8. Thanks