what is a balanced diet ? Sources, RDA & Deficiency symptoms associated with- Carbohydrate Fat Protein Vitamin Minerals and Fibers IRON, SODIUM, POTASSIUM, CALCIUM, IODINE, COPPER & WATER

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-Panav R. Talreja
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2. A diet which contains different
types of food possesing the
nutrients-
Carbohydrate,protein,fats,vitamins,
minerals and water – in a proportion
to meet the requirement of the
body.
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3. Balanced diet achieved by eating variety
of food.
There is no single food with correct
amount of all essential nutrients.
Eating a balanced diet requires a certain
amount of knowledge and planning.
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4. • The basic composition of balanced diet
is highly variable as it differs from
country to country depending on the
availability of food.
• Social &cultural habits, economic status,
age, sex &physical activity of the
individual largely influence the in take of
diet
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5. • Nutrion Expert Group from ICMR has
recommended the composition of
balanced diet for Indians.
• They recommended cereals
(rice,wheat,jowar)
pulses,vegetables, roots & tubers,
fruits,milk & milk products,fats
&oils,sugar & ground nuts.
• Additional intake of Meats,fish & egg
for non vegetarian and for vegetarian-
milk & pulses.
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6.  body’s organs and tissues need proper
nutrition to work effectively.
 Without good nutrition, body is more
prone to disease, infection, fatigue, and
poor performance.
 Children with a poor diet run the risk of
growth and developmental problems.
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7. Veg(g) Non veg(g)
cereals 475 475
pulses 80 65
Green leafy vegetables 125 25
Other vegetables 75 75
Root&tubers 100 100
fruits 30 30
milk 200 100
Fat&oils 40 40
Meat&fish - 30
eggs - 30
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8. A food pyramid is a pyramid – shaped
diagram representing the optimal
number of servings to be eaten each
day from each of the basic food
groups.
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10. Carbohydrate
Protein
Fat
Vitamin
Mineral
water
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11. RDA:400g
Function
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1) It is chief source of energy(60-70%
total energy).
2) brain and other parts of CNS are
dependent on glucose for energy.
3) Required for the oxidation of fat.
4) Synthesis of pentose's for
DNA,RNA,NAD+,FAD
synthesis.

12. Sources of carbohydrate
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cereals
breadRoots &tubers
pulses
Table sugar

13. Acidosis
Ketosis
Hypoglycemia
Lassitude & decreased energy
levels
Unhealthy weight loss
Loss of sodium
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14. RDA:56g
FUNCTION
These are the fundamental basis of cell
structure & function.
Maintains osmotic pressure & have role in
clotting of blood,muscle contraction .
All the enzymes,several
hormones,immunoglobulins are proteins.
Used as energy sources.
PROTEIN
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15. pulses
Leafy vegitables meat
eggcereals
milk
Source of protein
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16. • Protein calorie malnutrition
1.kwashiorker
2.marasmus.
3.marasmic-kwashiorker
4.nutrional dwarfing
5.under weight child
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17. • The complex carbohydrate which are not
digested by the human enzymes are
collectively referred to as dietary
fibers
• soluble fiber-mostly found in fruits &
legumes insoluble fiber- vegetables &
grains
FIBRE
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18. • Prevent constipation
• Eleminate bacterial toxin
• Decrease G.I.T cancers
• Improve glucose tolerence
• Reduce plasma cholestrol
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19. Digestion & absorption of protein
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Intestinal absorption of minerals(Ca,P,Mg
Flatulence and discomfort
Avoidance:DrinkPlentyofwater.
Adverse effects of Fibre:

20. fruits Leafy vegetables
Wheat & legumes Rice
Sources of fibre
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21. • Constipation
• High blood pressure
• Diabetes
• Cardiovascular diseases
• Obesity
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22. RDA:70g
FUNCTION
• It provide 15-50% total energy.
• concentrated fuel sorce of body.
• Constituents of membrane structure&
regulate membrane permeability.
• Source of fat soluble vitamins.
• As cellular metabolic regulators.
• As insulating material protecting internal
organs.
FAT
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23. Sources of fat
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butter
egg
Red meat cream
cheese

24. Chemical compounds required in very
small quantities which are essential
for normal and health metabolism.
Classified: According to the solubility
1. water soluble
2. fat soluble
VITAMINS
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25. VITAMINS
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Non B- Complex
Vitamin C
Fat-soluble
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Watersoluble
B-Complex
Thiamine (B1)
Riboflavin(B2)
Niacin (B3)
Pantothenic acid(B5)
Pyridoxine(B6)
Biotin(B7)
Folic acid (B9)
Vitamin B12

26. Minerals are inorganic substances needed in
small amounts by all the cells for normal
functioning
MINERAL
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27. function
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• Constituents of bone&teeth
• Muscle contraction
• Nerve transmission
Deficiency:Rickets,Osteomalacia
RDA(0.8-1g/d)
Sources(Milk &products,Leafy vegetables)

28. Functions:
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Acid-base balance
Osmotic pressure
nerve & muscle function
Deficiency
Hyponatremia
RDA(5-10g/d)
Source
Table salt

29. FUNCTION
Acid-base balance
Osmotic pressure
Muscle function
Deficiency
Muscular weakness
Mental confusion
RDA(3-4g/d)
sources:fruits,nuts,vegetables
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30. Functions:
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• Constituent of heme.
• Involved in O2 transport & biological oxidation
Deficiency
Hypochromic & micro cystic anemia
RDA(10-15mg/d)
Sources
Organ meats(liver,heart)
Leafy vegetables

31. • Constituent of thyroxine&tri iodo thyronine
• Deficiency
•Cretinisum, Goiter
Myxedema
• RDA(150-200µg)
• Sources
• Iodised salt and Sea
food
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Constituent of enzyme like - cytochrome C
oxidase, catalase ,tyrosinase which are
essential in iron transport.
Deficiency.
Anemia.
Menkas disease.
RDA(2-3mg/d).
Sources:organ meat,cereals,leafy vegetables.

33. WATER
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34. • Aqueous condition for metabolism
• Moistening of food for swallowing
• Regulation of body temperature
• Being a major constituent of blood and
tissue fluid and aids in transport of
certain substances
Dilution of waste products &
substances in the body
Providing medium for the excretion of
waste products eg:urine&faeces
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