balance diet
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A balanced diet contains the correct proportions of carbohydrates, fats, proteins, minerals, vitamins, water and fiber to ensure the proper functioning of the body. The document provides daily recommended intake amounts for various food groups and calorie requirements for males and females of different age groups to maintain a balanced diet. It stresses that a balanced diet is very important for both physical health and mental well-being.
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This document discusses various vitamins and minerals. It provides information on Vitamins A, D, E, K and their roles and deficiencies. It also discusses B vitamins including B1, B2, B6, B12 and their functions. Details are given on iron, calcium, phosphorus, potassium, sodium, chloride, sulfur and magnesium levels in the body and their importance. Risks of deficiencies for various vitamins and minerals are highlighted.
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This document discusses basal metabolic rate (BMR), which is the minimum rate of energy expenditure per unit of time by the human body at rest. It defines BMR and the conditions required for its measurement. Two methods for determining BMR are described: open circuit and closed circuit. Factors that affect BMR, such as age, sex, surface area, climate, nutrition, temperature, and hormones, are outlined. The clinical significance of measuring BMR, including for assessing thyroid function and calculating caloric needs, is also covered.
Vitamins and minerals
Vitamins and minerals are essential nutrients that regulate body processes and help with enzyme reactions, even though they provide no calories. Vitamins are categorized as fat-soluble or water-soluble, and both are important for various functions in the body like vision, immune function, cell growth, and energy production. Deficiencies of certain vitamins can lead to diseases, so it is important to obtain vitamins from food sources. Minerals also serve critical roles in the body and are divided into major minerals and trace minerals, both of which are involved in processes like bone health, muscle function, and nerve signaling.
Fat Soluble Vitamins
The document discusses the four main fat soluble vitamins: vitamins A, D, E, and K. It provides details on their structures, functions, food sources, deficiency diseases, and dietary recommendations. The fat soluble vitamins are essential nutrients that must be obtained through diet as they are involved in many important processes in the body like vision, bone health, cell growth and blood clotting. Maintaining adequate levels of these vitamins is important for overall health.
Therapeutic, parenteral and geriatric nutrition and relevant
This document discusses therapeutic, parenteral, and geriatric nutrition. Therapeutic nutrition involves using fortified foods to treat malnutrition through providing essential nutrients. Parenteral nutrition involves intravenous administration of nutrients for patients who cannot eat. Common parenteral formulations include dextrose, lipids, amino acids, vitamins, and electrolytes. Geriatric nutrition focuses on developing nutrient-dense foods that meet the dietary needs of aging populations while considering illness factors, digestion issues, and drug interactions. Key considerations for geriatric foods include ease of eating, low costs, and adding functional ingredients.
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Fats, Good fats, bad fats, sources of fat, types of fats based on structure, importance of fats, related health problems
Class vitamins and minerals
This document discusses various vitamins and minerals. It provides information on Vitamins A, D, E, K and their roles and deficiencies. It also discusses B vitamins including B1, B2, B6, B12 and their functions. Details are given on iron, calcium, phosphorus, potassium, sodium, chloride, sulfur and magnesium levels in the body and their importance. Risks of deficiencies for various vitamins and minerals are highlighted.
Digestion and absorption of lipids
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This document discusses basal metabolic rate (BMR), which is the minimum rate of energy expenditure per unit of time by the human body at rest. It defines BMR and the conditions required for its measurement. Two methods for determining BMR are described: open circuit and closed circuit. Factors that affect BMR, such as age, sex, surface area, climate, nutrition, temperature, and hormones, are outlined. The clinical significance of measuring BMR, including for assessing thyroid function and calculating caloric needs, is also covered.
Vitamins and minerals
Vitamins and minerals are essential nutrients that regulate body processes and help with enzyme reactions, even though they provide no calories. Vitamins are categorized as fat-soluble or water-soluble, and both are important for various functions in the body like vision, immune function, cell growth, and energy production. Deficiencies of certain vitamins can lead to diseases, so it is important to obtain vitamins from food sources. Minerals also serve critical roles in the body and are divided into major minerals and trace minerals, both of which are involved in processes like bone health, muscle function, and nerve signaling.
Fat Soluble Vitamins
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Carbohydrates
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Dietary fats
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
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Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
Digestion &absorption of lipids
Dietary lipids are primarily triglycerides ingested from plants and animals. They provide energy and material for cell growth. Lipids cannot be absorbed in their original form due to their insolubility in water. Digestion and absorption of lipids involves emulsification by bile salts and hydrolysis by pancreatic lipases. In the small intestine, pancreatic lipase breaks down triglycerides into fatty acids and monoacylglycerols. Bile salts form micelles to solubilize the breakdown products allowing absorption across the intestinal walls. Defects in emulsification, digestion, or absorption can result in excess fat in stool known as steatorrhea.
Constipation diet
Dietary management for constipation involves eating a high-fiber diet with foods like fruits, vegetables, whole grains, and pulses while avoiding very spicy foods, excess alcohol, tea, and coffee. A sample diet includes items for each meal and snacks like bread, dosa, pomegranate, soup, rice, sambar, curd, poha, and milk which provide fiber and fluids. Foods high in fiber are advantageous as they reduce cholesterol, control blood sugar, lower heart disease risk, aid weight loss, and reduce hemorrhoids.
Diet during fever
A fever is caused by the body's immune response to infection or illness, and there are different types of fevers that can develop. When a person has a fever, it is important for their diet to stay hydrated by drinking water or electrolyte drinks, and to eat light foods that are easy to digest like broths, yogurt, rice and toast until the fever subsides.
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Carbohydrate
Carbohydrates are a major source of energy and can be classified as simple or complex depending on their chemical structure. Simple carbohydrates like monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, maltose, lactose) are small molecules that are quickly absorbed, while complex carbohydrates like starches and fibers are large molecules that are absorbed slowly. Carbohydrates serve many functions including energy storage, structural support, and promoting healthy digestion. Both insufficient and excessive carbohydrate intake can negatively impact health.
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Energy values of foods
This document discusses energy and calorie balance. It defines energy as the capacity to do work and calories as a unit used to measure energy. Carbohydrates, proteins and fats provide energy, while vitamins, minerals and water do not. The document explains that calories consumed must equal calories expended to maintain weight, while consuming more calories than expended leads to weight gain and consuming fewer calories leads to weight loss. Factors like basal metabolic rate, physical activity and thermic effect of food determine calories expended. Maintaining calorie and nutrient balance is important for health.
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Balance diet
A balanced diet contains foods from all seven food groups in the proper amounts. It provides enough energy for one's age, sex, occupation, climate, health conditions, and body size. Dietary fiber from fruits and vegetables is important for digestive health, while water is essential for life and makes up 60-70% of our body weight. It transports nutrients, regulates temperature, and is lost through sweat, urine, feces, and breathing. Consuming the right amount of a balanced diet prevents weight gain or loss and deficiency diseases.
Healthy and a balance diet
A balanced diet provides the body with all essential nutrients, vitamins, and minerals. It includes proteins, fats, carbohydrates, vitamins, minerals, and water. A balanced diet is important for maintaining overall health and preventing issues like obesity, heart disease, and cancer. The key is achieving the right balance of foods rather than categorizing foods as strictly "good" or "bad".
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Protein-energy malnutrition (PEM), also known as protein-calorie malnutrition (PCM), is a widespread nutritional problem affecting children in developing countries. It can present as two forms: marasmus, caused by severe deficiencies of both energy and protein resulting in muscle wasting; and kwashiorkor, caused by insufficient protein intake along with marginal energy intake, resulting in edema. The biochemical mechanisms and clinical presentations of each form are described. Management involves providing adequate calories and protein intake. Severe early-life malnutrition can lead to permanent physical and intellectual deficits.
Carbohydrates
The document discusses carbohydrates and how they provide energy. There are three main types of carbohydrates - complex/starchy, which provide slow energy and fiber; simple/sugary, which provide fast energy through sugars like glucose; and fiber, which aids digestion. Heat affects starch in different ways - dry heat causes dextrinization while moist heat causes gelatinization, where starch grains swell and split to thicken liquids. The document proposes designing a macaroni cheese recipe that uses gelatinization to thicken the sauce and incorporates a garnish and nutritional fiber.
Dietary fats
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
Fat - advanced nutrition
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
Digestion &absorption of lipids
Dietary lipids are primarily triglycerides ingested from plants and animals. They provide energy and material for cell growth. Lipids cannot be absorbed in their original form due to their insolubility in water. Digestion and absorption of lipids involves emulsification by bile salts and hydrolysis by pancreatic lipases. In the small intestine, pancreatic lipase breaks down triglycerides into fatty acids and monoacylglycerols. Bile salts form micelles to solubilize the breakdown products allowing absorption across the intestinal walls. Defects in emulsification, digestion, or absorption can result in excess fat in stool known as steatorrhea.
Constipation diet
Dietary management for constipation involves eating a high-fiber diet with foods like fruits, vegetables, whole grains, and pulses while avoiding very spicy foods, excess alcohol, tea, and coffee. A sample diet includes items for each meal and snacks like bread, dosa, pomegranate, soup, rice, sambar, curd, poha, and milk which provide fiber and fluids. Foods high in fiber are advantageous as they reduce cholesterol, control blood sugar, lower heart disease risk, aid weight loss, and reduce hemorrhoids.
Diet during fever
A fever is caused by the body's immune response to infection or illness, and there are different types of fevers that can develop. When a person has a fever, it is important for their diet to stay hydrated by drinking water or electrolyte drinks, and to eat light foods that are easy to digest like broths, yogurt, rice and toast until the fever subsides.
Diet Designing : BMR,SDA and Calorie intake calculation.
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What is importance of Fiber the diet : Dr Sharda Jain
1. Dr. Sharda Jain is a renowned gynecologist and founder of Lifecare Centre and Lifecare IVF in Delhi.
2. She is also the founder and secretary general of Delhi Gynaecologist Forum and founder and chairperson of North India Gynaecologist Forum.
3. Dr. Jain is a member of the National Medical Commission's ethical committee and has been recognized for her contributions to women's healthcare.
Diet Tips in ANEMIA MS. KOMAL BHANSALI MS. MEENU RAJORA MS. MILI SHARMA DR....
What is ANEMIA ?
Anemia is the most common of all blood disorders. The term anemia (derived from Greek) means a deficiency of blood.
Anemia results from reduced red blood cell production in the bone marrow. Hemoglobin is the oxygen carrying protein in blood. It is a major component of all red blood cells and gives them their red color. This protein picks up oxygen from the lungs, carries it throughout the body and delivers it to all your cells. In addition, hemoglobin also picks up some of the carbon dioxide produced by the cells and transports it to the lungs from where it is exhaled out.
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This document provides an introduction to biochemistry and nutrition. It defines key terms like nutrients and discusses the classification of foods by origin, chemical composition, and predominant function. The major macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins, minerals) are described in detail including their sources, functions, deficiency symptoms, and dietary recommendations. Common foods like cereals are analyzed for their nutritional profiles and contributions. The document concludes with definitions of malnutrition and its impacts on global health.
Carbohydrate
Carbohydrates are a major source of energy and can be classified as simple or complex depending on their chemical structure. Simple carbohydrates like monosaccharides (glucose, fructose, galactose) and disaccharides (sucrose, maltose, lactose) are small molecules that are quickly absorbed, while complex carbohydrates like starches and fibers are large molecules that are absorbed slowly. Carbohydrates serve many functions including energy storage, structural support, and promoting healthy digestion. Both insufficient and excessive carbohydrate intake can negatively impact health.
Nutritional requirements of elderly & dietary management
The nutritional needs of the elderly change as they age. Their energy requirements decrease due to lower metabolism and activity levels. They require less carbohydrates, proteins and fats but enough vitamins, minerals, fiber and fluids. Their diets should focus on antioxidant rich foods to support immunity and bone health while avoiding high salt, spice or gas-forming foods which are hard to digest. Ensuring proper nutrition through balanced meals helps promote healthy aging.
vitamin B6
Vitamin B6, also known as pyridoxine, is important for many metabolic processes in the body. It acts as a coenzyme in reactions involving transamination, deamination, and decarboxylation. A lack of vitamin B6 can lead to abnormal growth, anemia, high blood pressure, dermatitis, and pellagra. Risk factors for vitamin B6 deficiency include a low vitamin intake, pregnancy, alcohol or smoking, older age, antibiotic use, and diabetes.
Vitamin D Deficiency, by Dr. Mihir Adhikari
Vitamin D deficiency can cause rickets in children and osteomalacia in adults. It is caused by lack of vitamin D from diet and sun exposure. The body synthesizes the inactive form cholecalciferol from cholesterol in skin upon sun exposure and the active form calcitriol is produced in the kidneys. Vitamin D plays a key role in calcium absorption and bone mineralization. Deficiency is highly prevalent in India due to low dietary intake and sun exposure. It is associated with many systemic disorders including musculoskeletal, autoimmune, cardiovascular and infectious diseases.
Ch10 Bone Health
The document provides an overview of key nutrients that are important for bone health, including calcium, phosphorus, vitamin D, magnesium, and fluoride. It discusses the roles and functions of these nutrients in bone growth, maintenance, and repair. Deficiency and toxicity risks are addressed for each nutrient. Dietary sources and intake recommendations are also reviewed.
Benefits of dietary fiber
This medical bulletin discusses dietary fiber, its classification and sources. It notes that dietary fiber is indigestible portions of plants that pass through the digestive system unchanged. There are two types - soluble fiber found in oats and fruits which slows digestion, and insoluble fiber found in wheat and vegetables which speeds digestion. The bulletin recommends adults consume 20-35 grams of fiber daily and outlines several health benefits including preventing constipation, lowering cholesterol, controlling blood sugar levels and reducing risks of colon cancer, diabetes and heart disease. It emphasizes the importance of including fiber from whole foods like fruits, vegetables and grains in a daily diet.
Trans fatty acid
This document discusses the production of trans fatty acids during deep fat frying of frozen foods using different oils and frying methods. It provides background on food preservation methods like freezing and processing techniques like frying. The document outlines factors that influence deep fat frying and different frying modalities. It describes lipids and various types of oils used for frying. The document discusses saturated and unsaturated fatty acids, and how partial hydrogenation of oils leads to the formation of trans fatty acids. It notes the health effects of trans fatty acids and their presence in foods.
Energy values of foods
This document discusses energy and calorie balance. It defines energy as the capacity to do work and calories as a unit used to measure energy. Carbohydrates, proteins and fats provide energy, while vitamins, minerals and water do not. The document explains that calories consumed must equal calories expended to maintain weight, while consuming more calories than expended leads to weight gain and consuming fewer calories leads to weight loss. Factors like basal metabolic rate, physical activity and thermic effect of food determine calories expended. Maintaining calorie and nutrient balance is important for health.
Role of Essential Fatty Acids by Sayali Parab
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Diet Designing : BMR,SDA and Calorie intake calculation.
Diet Designing : BMR,SDA and Calorie intake calculation.
What is importance of Fiber the diet : Dr Sharda Jain
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Diet Tips in ANEMIA MS. KOMAL BHANSALI MS. MEENU RAJORA MS. MILI SHARMA DR....
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Balance diet
A balanced diet contains foods from all seven food groups in the proper amounts. It provides enough energy for one's age, sex, occupation, climate, health conditions, and body size. Dietary fiber from fruits and vegetables is important for digestive health, while water is essential for life and makes up 60-70% of our body weight. It transports nutrients, regulates temperature, and is lost through sweat, urine, feces, and breathing. Consuming the right amount of a balanced diet prevents weight gain or loss and deficiency diseases.
Healthy and a balance diet
A balanced diet provides the body with all essential nutrients, vitamins, and minerals. It includes proteins, fats, carbohydrates, vitamins, minerals, and water. A balanced diet is important for maintaining overall health and preventing issues like obesity, heart disease, and cancer. The key is achieving the right balance of foods rather than categorizing foods as strictly "good" or "bad".
balanced diet
A balanced diet provides the right types and amounts of foods and drinks to maintain health. It includes major nutrients like proteins, carbohydrates, fats, vitamins, and minerals. Proteins help build muscle and boost immunity. Carbohydrates provide energy while fats transport vitamins and insulate organs. Vitamins and minerals support various bodily functions. A balanced diet along with physical activity and supplements can help ensure adequate nutrient intake and prevent deficiencies that impact health. Maintaining a positive attitude also contributes to overall well-being.
Presentation on balanced diet
A balanced diet contains adequate amounts of all necessary nutrients from a variety of foods to promote good health. It provides energy, water, fiber, carbohydrates, fats, proteins, vitamins, and minerals. An improper or unbalanced diet can lead to poor growth, health issues, and diseases like obesity and diabetes. A balanced diet plan incorporates vegetables, fruits, dairy, grains, proteins, and healthy fats or oils at recommended amounts each day. The RDA defines adequate intake levels of essential nutrients to meet the nutritional needs of almost all healthy individuals.
Balanced Diet
The document discusses the food pyramid and balanced diet, noting that diets should be based on energy needs, food preferences, and nutrient requirements. It outlines the major food groups in the pyramid and provides examples of common foods that fall under each group. The document also discusses nutrient needs changing as one grows, energy needs based on activity levels and body size, and using the food pyramid to develop a balanced menu. Key nutrients are defined along with their functions. A chart is included to match foods with their primary nutrients based on the food pyramid guidelines.
Balanced diet
A balanced diet consists of 45-65% carbohydrates like fruits, vegetables, and grains to provide energy, 20-35% healthy fats, and 10-25% proteins like meat and fish to build and repair the body. It is important to limit simple sugars and carbohydrates and instead eat complex carbohydrates, as the body metabolizes different macronutrients at different rates, storing excess calories from carbohydrates and fats as glycogen and adipose tissue.
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The document discusses strategies for healthy eating. It recommends eating enough calories from a variety of foods including fruits, vegetables, grains and legumes while keeping portions moderate. It also recommends limiting sugary foods, salt and refined grains, staying hydrated, and being physically active. The healthiest foods to eat include fruits, vegetables, nuts and seeds, whole grains, eggs, dairy, seafood, poultry and lean meats. A healthy diet should be guided by the healthy diet pyramid. Eating smart involves chewing food slowly, avoiding eating while distracted, listening to hunger/fullness cues, and eating small frequent meals.
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The Balance Diet consists of the following:
- Drinking at least 2 liters of liquid per day such as lemon tea, coffee without sugar, and mineral water
- Using only dietetic salt
- Following a strict weekly meal plan that limits bread and emphasizes proteins, vegetables, fruits, and water while restricting calories
- The diet claims people will feel full of energy despite being very thin
- No alcohol is allowed and the weekly meal plan repeats each Monday
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This document discusses animal nutrition and unhealthy diets that can lead to conditions like coronary heart disease, starvation, and malnutrition. It notes that coronary heart disease can be caused by an unhealthy diet high in fat, while starvation results from not getting enough food and malnutrition occurs from an unbalanced diet lacking a nutrient or containing too much fat, giving the example of Kwashiorkor which is caused by a lack of protein in the diet.
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The document provides information on calculating diets for individuals with different energy requirements based on their activity levels and gender. It gives dietary guidelines and energy and nutrient contents of various foods. It then shows examples of calculating diets that meet the energy needs of a person requiring 2400 kcal/day, a man doing heavy work needing 3490 kcal/day, and a woman with a sedentary job needing 1900 kcal/day. The document provides guidance on determining appropriate daily food intake to achieve nutritional requirements.
Calories count.ppt
The amount of energy in an item of food or drink is measured in calories. When we eat and drink more calories than we use up, our bodies store the excess as body fat. If this continues, over time we may put on weight. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. The amount of energy in an item of food or drink is measured in calories. When we eat and drink more calories than we use up, our bodies store the excess as body fat. If this continues, over time we may put on weight. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. Our bodies need energy to keep us alive and our organs functioning normally.
When we eat and drink, we put energy into our bodies. Our bodies use up that energy through everyday movement, which includes everything from breathing to running.
To maintain a stable weight, the energy we put into our bodies must be the same as the energy we use through normal bodily functions and physical activity.
An important part of a healthy diet is balancing the energy you put into your bodies with the energy you use.
For example, the more physical activity we do, the more energy we use.
If you consume too much energy on 1 day, do not worry. Just try to take in less energy on the following days.
Nutrition wasay
This document discusses nutrition and provides recommendations for a balanced diet. It defines nutrition as the provision of food to support life through essential chemicals like carbohydrates, fats, proteins, vitamins and minerals. It then outlines the major macronutrients, their sources and functions. The document recommends dietary allowances for different age groups and provides guidance on breastfeeding, complementary feeding and balanced diets for children. It lists common Indian foods and their calorie and protein content to help create nutritious meals. In the end, it is available to answer any questions on nutrition.
Geriatric nutrition for old age people.pptx
The document discusses nutrition recommendations for older adults aged 60 and over. It provides the estimated average requirements (EAR) and recommended dietary allowances (RDA) for various nutrients for men and women aged 60 and over for India. It recommends that diets for older adults obtain 10-35% of calories from protein, 20-35% from fat, and 45-65% from carbohydrates. Key components of a healthy diet for older adults include foods that provide protein, whole grains, fruits and vegetables, healthy fats, dairy or alternatives, hydration, fiber, and calcium.
Nutritional requirements by prof najeeb memon bmc lumhs jamshoro
This document provides information about human nutritional requirements at different life stages. It discusses the main functions of food, key nutrient groups including macronutrients and micronutrients, and estimated daily calorie needs for infants, children, adults, pregnant/lactating women, and older adults based on age, sex, and physical activity level. Specific food examples and their calorie contents are also listed to illustrate sources of carbohydrates, proteins, drinks and fruits. Factors that influence nutritional needs such as age, sex, activity, climate, and health are summarized at the end.
Change Your Life With A Healthy life Style.
This document discusses the importance of maintaining a healthy lifestyle through diet and exercise. It defines health as a state of complete physical, mental and social well-being according to the WHO. It outlines the essential components of a balanced diet including nutrients, food groups, and daily requirements that vary by age, sex and physiological status. Maintaining healthy diet and lifestyle is important for preventing diseases and achieving overall wellness.
Nutrition For Women Angel Alvarez.Ppt 4
Good nutrition for women starts with a well-rounded diet consisting of whole grains, fresh fruits and vegetables, healthy fats, and lean sources of protein. In addition, women have specific vitamin and mineral requirements throughout their lifespan to promote good health. This program will cover establishing good nutrition habits that will provide women with plenty of energy and the means for lifelong weight control.
Nutritional requirement by dr najeeb memon
This document discusses nutritional requirements for different groups including children, adults, pregnant and lactating women, and the elderly. It provides calorie recommendations based on age, sex, body weight, and physical activity level. Key points include:
- Children under 6 months should be exclusively breastfed. Complementary foods can be introduced from 6 months.
- Adults require varying calorie amounts depending on their sex and physical activity level. Pregnant and lactating women have additional calorie needs.
- Nutritional requirements decrease with age. The elderly should focus on adequate protein, vitamins, and calcium intake.
- Food calorie values are provided for various food groups including carbohydrates, meat, pulses, drinks
Prescription of diet
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Nutrition & Health Practical write ups for MBBS
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Food Guide Pyramid
The document provides recommendations for daily food intake across 12 calorie levels from 1,000 to 3,200 calories. It recommends amounts of food from fruits, vegetables, grains, proteins, dairy, and oils to meet nutrient needs at each level. Recommended amounts increase with higher calorie levels. It also provides discretionary calorie allowances for each level to accommodate other foods within calorie guidelines.
Prenatal nutrition
Protein provides amino acids for building cells and should be consumed in moderate amounts daily, with emphasis on lean sources. During pregnancy, adequate nutrition is important for fetal development, including sufficient calories, protein, fat (especially DHA/EPA), carbohydrates, vitamins and minerals. Common concerns like weight gain, food aversions, heartburn and constipation can be managed through dietary and lifestyle strategies. Proper nutrition continues to be important during breastfeeding and postpartum recovery.
Planning a Healthy balanced diet
The document provides guidance on planning a healthy diet including:
- Using food groups and exchanges to create balanced meals with adequate nutrients and energy.
- Choosing foods with high nutrient density by focusing on whole grains, vegetables, fruits, lean proteins and low-fat dairy.
- Reading nutrition labels to select processed foods lower in sugars, salt and saturated fat.
Obesity
The document discusses obesity (Ubakayam) in India from an Ayurvedic perspective. It notes that obesity was rare historically among wealthy groups with little physical activity, but became more common as India's economy improved from the 1980s onward. This coincided with reduced physical activity and increased consumption of processed foods. The document provides guidelines on healthy weight ranges according to age and sex from the WHO. It lists symptoms of obesity and recommends addressing it through lifestyle changes like a balanced diet low in calories and high in vegetables, regular exercise and yoga, as well as herbal remedies like triphala to aid weight loss.
20 dairy feed management final for karachi 28 march08
The document discusses dairy cattle feeding management over five phases: 1) early lactation 2) peak dry matter intake 3) mid to late lactation 4) dry period 5) transition period. It provides guidelines for each phase, including nutrient requirements, feeding practices, and goals of optimizing milk yield and minimizing costs. The largest input cost is feed, representing 60-70% of total costs. Proper feeding is crucial for high milk production and reproductive success.
Food
The document summarizes recommendations for dairy intake based on age, gender, and life stage. It outlines the main types of dairy foods, their nutritional benefits, and recommended portions. Dairy foods are an important source of calcium, vitamin D, protein, and potassium and help build and maintain bone mass while preventing osteoporosis. Intake guidelines vary from 2-4 cups per day depending on age, gender, and pregnancy status.
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British researchers found that eggs are a superfood that can help fight obesity. Eggs are high in protein, vitamins, and antioxidants that promote health and development. Quail eggs specifically contain many vitamins and minerals and have been used in Chinese medicine for centuries to treat stress, digestion issues, liver problems, and more. Experts recommend consuming different amounts of quail eggs depending on age and health condition to gain various health benefits.
Balanced diet (2)
A balanced diet contains a variety of foods in proportions to meet nutritional needs for health and well-being. It includes carbohydrates, proteins, fats, vitamins, minerals, and fiber. A balanced diet promotes physical and mental health, proper growth, increased ability to work and fight disease. Carbohydrates, proteins and fats are macronutrients that provide energy, aid growth and cell function. Vitamins and minerals are micronutrients that support various bodily processes. Recommended daily intakes of these nutrients vary based on factors like age, gender and activity level.
energyBalance Energy BalanceThe Energy Balance report compares the.docx
energyBalance Energy BalanceThe Energy Balance report compares the calories you've consumed to your total energy expenditure.Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.IntakeCalories consumed=1829CaloriesExpenditureSedentary Activity Calories=2596CaloriesAdditional exercise Calories=0CaloriesCalories expended=2596CaloriesEnergy Balance:-767CaloriesIntakevsExpenditure1829 Calories2596 Calories
myPyramid MyPlateThe MyPlate Food Guide report displays graphically how close the foodlist compares to the lastest USDA Dietary Guidelines (see ChooseMyPlate.gov for more info).Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.Intake vs. Recommendation3000 Calorie PatternGroupPercentComparisonAmount*Grains Intake40%4.0oz equivalentGrains Recommendation10.oz equivalentVegetables Intake2%0.1cup equivalentVegetables4.0cup equivalentFruits Intake0%0.0cup equivalentFruits Recommendation2.5cup equivalentDairy Intake8%0.2cup equivalentDairy Recommendation3.0cup equivalentProtein Foods Intake51%3.6oz equivalentProtein Foods Recommendation7.0oz equivalentMake Half Your Grains WholeVary Your VegetablesAim for at least 5.0 whole grains a dayDark Green Vegetables3.0cups weeklyOrange Vegetables2.5cups weeklyOils & Empty CaloriesDry Beans & Peas3.5cups weeklyAim for 10.0 teaspoons of oils a dayStarchy Vegetables9.0cups weeklyLimit your extra fats & sugars to 512 CaloriesOther Vegetables10.cups weekly*oz equivalent is a 1 ounce estimate, rounded to consumer friendly units. For example, an oz equivalent of Grains is a 1 slice of bread, or 1/2 cup of rice. An oz equivalent of Protein Foods 1 oz of meat, 1 egg, or 1/4 cup cooked beans.
barGraph Actual Intakes -vs- Recommended IntakesThe actual intakes -vs- recommended intakes report displays the amount of nutrients consumed as they compare to your dietary intake recommendations in a bar graph format.Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.NutrientActualRec.Percent050100150Basic ComponentsCalories1,829.283, ...
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balance diet
- 2. Balance diet is the diet in which correct proportion of carbohydrates , fats , proteins , minerals , vitamins , water and roughage are present to ensure proper functioning of the body .
- 3. ( For 24 hours ) Rice , Wheat - 400 gm Pulses - 100 gm Vegetables - 300 gm Fruits - 50 gm Milk - 300 ml Sugar - 50 gm Oil or gee - 60 ml Meat/Fish /Egg - 60 gm
- 4. Age Male Female 7-9 yrs 2100 2,000 9-12 yrs 2500 2300 15-18 yrs 3000 2300 18-35 yrs 2700 (normal ) 2200 (normal) 3600 (active ) 2500(active) 36-65 yrs 2600 2200 65-75 yrs 2300 2100
- 5. A balanced diet is a very significant factor that contributes widely to a healthy body and mind. It is essential for a healthy body and a healthy mind .
- 8. Name - Chaitya . H . Poladia IX – D Roll no - 46