This document provides an overview of balanced diets and nutrition. It defines key terms like balanced diet, nutrition, and Recommended Dietary Allowances. It discusses the history of dietary advice and the development of tools like the food pyramid and MyPlate. The document also covers macronutrients like carbohydrates, proteins, fats, and fibers. It examines vitamin and mineral needs and concludes with a discussion of balanced diet importance.
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
This document discusses nutrition and health. It begins by defining key terms like nutrients, balanced diet, and Recommended Dietary Allowance. It then covers the major macronutrients - carbohydrates, proteins, and fats - describing their chemistry, digestion, functions, and recommendations. Specific conditions related to macronutrients like diabetes and protein deficiency are also examined. The document concludes by looking at protein's role in oral health and disease.
This Presentation Had been made under the following SLOS'
1. Describe the importance of various dietary components and 2. explain importance of dietary fibre
3. Explain nutritional quality of proteins
4. Discuss and explain normal dietary requirements, basal metabolic rate, and thermogenic effect (specific dynamic action, SDA) of food
5.Describe balanced diet in adult, in childhood and in pregnancy for optimal health
6.Describe types and causes of protein energy malnutrition, and its effects
7.Describe causes, effects and health risk associated with obesity
8.Provide dietary advice in diabetes mellitus and coronary heart disease
Nutrition is essential for health and involves the intake and usage of food by the body. Health is defined by the WHO as a state of complete physical, mental, and social well-being, rather than just the absence of disease. Recommended dietary allowances provide the minimum daily intake of nutrients needed to maintain health for nearly all people in a population. A balanced diet contains a variety of foods that meet energy and nutrient needs for maintaining overall health, vitality, and well-being.
The document discusses key concepts in nutrition including that optimal nutrition is important for health promotion and certain nutrients are essential for well-being. It defines nutrition, dietetics, and the role of registered dietitians. It also addresses different types of nutrition like optimal nutrition, undernutrition, malnutrition, and overnutrition.
The document discusses different USDA food guides including the Food Pyramid, MyPyramid, and My Plate. The Food Pyramid recommends intake amounts for various food groups. MyPyramid expanded on this with seven categories and an emphasis on physical activity. My Plate then simplified the icon further into a place setting with distinct sections for each food group to make recommendations easier to understand. While the guides have evolved, they all aim to help people make healthy food choices.
The document provides dietary guidelines and information about balanced diets and food classification. The key points are:
1. Dietary guidelines recommend eating fewer calories, being more physically active, making healthier food choices, and limiting saturated fats, sugar and salt while increasing intake of vegetables, fruits, whole grains and seafood.
2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
This document discusses nutrition and health. It begins by defining key terms like nutrients, balanced diet, and Recommended Dietary Allowance. It then covers the major macronutrients - carbohydrates, proteins, and fats - describing their chemistry, digestion, functions, and recommendations. Specific conditions related to macronutrients like diabetes and protein deficiency are also examined. The document concludes by looking at protein's role in oral health and disease.
This Presentation Had been made under the following SLOS'
1. Describe the importance of various dietary components and 2. explain importance of dietary fibre
3. Explain nutritional quality of proteins
4. Discuss and explain normal dietary requirements, basal metabolic rate, and thermogenic effect (specific dynamic action, SDA) of food
5.Describe balanced diet in adult, in childhood and in pregnancy for optimal health
6.Describe types and causes of protein energy malnutrition, and its effects
7.Describe causes, effects and health risk associated with obesity
8.Provide dietary advice in diabetes mellitus and coronary heart disease
Nutrition is essential for health and involves the intake and usage of food by the body. Health is defined by the WHO as a state of complete physical, mental, and social well-being, rather than just the absence of disease. Recommended dietary allowances provide the minimum daily intake of nutrients needed to maintain health for nearly all people in a population. A balanced diet contains a variety of foods that meet energy and nutrient needs for maintaining overall health, vitality, and well-being.
The document discusses key concepts in nutrition including that optimal nutrition is important for health promotion and certain nutrients are essential for well-being. It defines nutrition, dietetics, and the role of registered dietitians. It also addresses different types of nutrition like optimal nutrition, undernutrition, malnutrition, and overnutrition.
The document discusses different USDA food guides including the Food Pyramid, MyPyramid, and My Plate. The Food Pyramid recommends intake amounts for various food groups. MyPyramid expanded on this with seven categories and an emphasis on physical activity. My Plate then simplified the icon further into a place setting with distinct sections for each food group to make recommendations easier to understand. While the guides have evolved, they all aim to help people make healthy food choices.
The document provides dietary guidelines and information about balanced diets and food classification. The key points are:
1. Dietary guidelines recommend eating fewer calories, being more physically active, making healthier food choices, and limiting saturated fats, sugar and salt while increasing intake of vegetables, fruits, whole grains and seafood.
2. A balanced diet includes all essential nutrients in the correct amounts and can be classified by nutrients (macronutrients like proteins, fats and carbs vs micronutrients like vitamins and minerals), origin (animal vs plant foods), and chemical composition (carbs, proteins, fats, vitamins, minerals, etc.).
3. Foods are also classified by their functions
Lecture 3 Dietary requirements and guidelineswajihahwafa
1. Define the Dietary Reference Intakes (DRIs)
2. Present four (4) levels that represent five (5) food group in Malaysian Food Guide Pyramid
3. Read and understand a nutrition facts label.
4. Present the 14 key Messages of Malaysian Dietary Guidelines and 15 Key Messages Malaysian Dietary Guidelines for Children and Adolescents
This document discusses nutrition, dietetics, and protein. It defines nutrition as the science of food and its relationship to health. Dietetics is defined as the practical application of nutritional principles, including meal planning for healthy and sick individuals. The document then classifies foods by origin (animal or vegetable), chemical composition (proteins, fats, carbohydrates, vitamins, minerals), and predominant function (body building, energy giving, protective). Several pages are devoted to discussing protein in detail, including essential and non-essential amino acids, sources of protein, and assessing the nutritive value of proteins. The protein requirement for different groups is also outlined.
The food exchange system was created in 1950 by diabetes organizations to provide a standardized meal planning guide for diabetics. It groups foods into exchange lists based on similar nutritional content and calorie amounts. Each exchange list contains measured foods that can be substituted for one another. The system includes six exchange lists: fruits, vegetables, milk, starches, fats, and meats. Using the food exchange system allows diabetics to follow a balanced diet that helps control their blood sugar levels while enjoying a variety of food choices.
This document provides guidelines for planning food rations in emergency situations. It discusses estimating food and nutritional needs, factors to consider when planning rations such as energy requirements, demographic characteristics and climate. It also addresses choosing appropriate commodities, meeting micronutrient needs through fortification or supplementation, and special needs of vulnerable groups. Monitoring the adequacy of rations and promoting self-reliance and exit strategies are also covered.
Nutrition education aims to improve nutritional status and overall well-being. It can take various approaches like information dissemination, facilitating healthy behaviors, and environmental changes. The goals are to develop personal skills and motivation for healthy eating, influence policies to promote access to nutritious foods, and improve nutritional status in communities. Nutrition educators work to increase awareness, enhance motivation, facilitate action, and improve supports through various activities and by collaborating with other professionals and organizations.
DIET THERAPY FOR TREATMENT OF DIFFERENT DISEASES AND MODIFICATION OF DIET . CHANGES IN TEXTURE CALORIES CONTENT VALUES FORMULA DIET
DIFFERENT TYPES OF THERAPEUTIC DIET
This document discusses osteoporosis, including its definition, epidemiology, and causes. It describes the three types of bone cells - osteoblasts, osteocytes, and osteoclasts. It focuses on the role of diet in preventing osteoporosis, outlining several key minerals (calcium, magnesium, phosphorus, sodium, potassium) and vitamins (D, K, A, C) that impact bone health. Maintaining adequate intake of these nutrients through diet can help prevent osteoporosis and promote strong bones.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
The document lists 50 multiple choice or true/false questions about basic nutrition topics including:
- The six basic nutrient categories and the three that provide calories
- Foods high in fiber to help with irregularity
- Lipids being supplied by fats, oils, meats and nuts
- Protein function of promoting growth and repair
- Minerals being inorganic nutrients needed by the body
- Vitamin C being a fat-soluble vitamin
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.
The document discusses various topics related to food and nutrition including:
- Nutrition is the study of nutrients found in foods and how the body uses them for health, growth, and repair.
- Food provides nutrients and is culturally defined. Common nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water.
- Nutrients in food are broken down and absorbed to be used for energy, growth, maintenance, and repair through the process of digestion.
This document discusses the nutrition care process (NCP), which is a standardized framework for providing nutrition care established by the Academy of Nutrition and Dietetics. The NCP includes four main steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and monitoring and evaluation. During nutrition assessment, data is collected from various sources and used to identify any nutritional discrepancies or diagnoses. The nutrition intervention step involves planning and implementing actions to treat any identified nutrition problems. Monitoring and evaluation then determines the effectiveness of the interventions. The overall goal of the NCP is to achieve and maintain optimal nutritional status for clients.
The document provides information on diet and nutrition for managing diabetes, including:
1) A balanced diet can help control blood sugar levels and body weight for diabetes patients. Regular meals, portion control, choosing healthy options from each food group, and reducing sugar, salt and fat are recommended.
2) Exercise, blood sugar monitoring, and medication adherence are also important for diabetes management. Traditional Indian herbs and spices can support blood sugar control.
3) The document lists foods to eat more of like bitter gourd, fenugreek, blackberry and garlic which are beneficial for diabetes, as well as general healthy eating tips.
Disorders related to nutritional imbalance Arooj Attique
Nutritional imbalance can be caused by an inability to absorb nutrients or a poor diet, leading to unpleasant side effects and diseases. Malnutrition is a state of under or over consumption of nutrients required for growth and body functions. Key types of malnutrition include marasmus caused by lack of proteins, carbohydrates and fats, and kwashiorkor primarily caused by insufficient protein intake. Nutritional imbalances can cause disorders like overweight/obesity from excessive calorie intake, diabetes from high sugar/carb intake, and cardiovascular diseases from risk factors like high blood pressure and cholesterol.
This document defines a balanced diet and its key components. A balanced diet contains proteins, carbohydrates, fats, vitamins, minerals, and water in the proper proportions. It discusses the major food sources that provide each of these nutritional components. Maintaining a balanced diet through consuming a variety of foods is important for overall health and well-being.
Nutrition is the study of the nutrients in food and how they nourish the body.
Nutrients are components of food that are needed for the body to function
This document discusses the importance of a balanced diet and proper nutrition. It defines a balanced diet as one containing foods from all main food groups in correct proportions according to one's age, body size, sex, occupation, health status and climate. A balanced diet provides vital functions, supports growth and repair of cells, and ensures sufficient energy. It recommends drinking water, minimizing sugar intake, eating regular meals and planning meals with moderate portions of proteins, healthy fats and carbohydrates, fruits and vegetables. The document also discusses being sensitive of others' religious beliefs regarding food.
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/
This document provides information about nutrition and nutrients. It discusses the classification of foods, macronutrients like proteins, fats, and carbohydrates, as well as micronutrients including several vitamins. For each nutrient, the document outlines its sources, functions, deficiency symptoms, and assessment methods. It provides classifications of foods, evaluations of proteins, essential fatty acids, and the roles of vitamins A, D, thiamine, B6, B12, and C.
Lecture 3 Dietary requirements and guidelineswajihahwafa
1. Define the Dietary Reference Intakes (DRIs)
2. Present four (4) levels that represent five (5) food group in Malaysian Food Guide Pyramid
3. Read and understand a nutrition facts label.
4. Present the 14 key Messages of Malaysian Dietary Guidelines and 15 Key Messages Malaysian Dietary Guidelines for Children and Adolescents
This document discusses nutrition, dietetics, and protein. It defines nutrition as the science of food and its relationship to health. Dietetics is defined as the practical application of nutritional principles, including meal planning for healthy and sick individuals. The document then classifies foods by origin (animal or vegetable), chemical composition (proteins, fats, carbohydrates, vitamins, minerals), and predominant function (body building, energy giving, protective). Several pages are devoted to discussing protein in detail, including essential and non-essential amino acids, sources of protein, and assessing the nutritive value of proteins. The protein requirement for different groups is also outlined.
The food exchange system was created in 1950 by diabetes organizations to provide a standardized meal planning guide for diabetics. It groups foods into exchange lists based on similar nutritional content and calorie amounts. Each exchange list contains measured foods that can be substituted for one another. The system includes six exchange lists: fruits, vegetables, milk, starches, fats, and meats. Using the food exchange system allows diabetics to follow a balanced diet that helps control their blood sugar levels while enjoying a variety of food choices.
This document provides guidelines for planning food rations in emergency situations. It discusses estimating food and nutritional needs, factors to consider when planning rations such as energy requirements, demographic characteristics and climate. It also addresses choosing appropriate commodities, meeting micronutrient needs through fortification or supplementation, and special needs of vulnerable groups. Monitoring the adequacy of rations and promoting self-reliance and exit strategies are also covered.
Nutrition education aims to improve nutritional status and overall well-being. It can take various approaches like information dissemination, facilitating healthy behaviors, and environmental changes. The goals are to develop personal skills and motivation for healthy eating, influence policies to promote access to nutritious foods, and improve nutritional status in communities. Nutrition educators work to increase awareness, enhance motivation, facilitate action, and improve supports through various activities and by collaborating with other professionals and organizations.
DIET THERAPY FOR TREATMENT OF DIFFERENT DISEASES AND MODIFICATION OF DIET . CHANGES IN TEXTURE CALORIES CONTENT VALUES FORMULA DIET
DIFFERENT TYPES OF THERAPEUTIC DIET
This document discusses osteoporosis, including its definition, epidemiology, and causes. It describes the three types of bone cells - osteoblasts, osteocytes, and osteoclasts. It focuses on the role of diet in preventing osteoporosis, outlining several key minerals (calcium, magnesium, phosphorus, sodium, potassium) and vitamins (D, K, A, C) that impact bone health. Maintaining adequate intake of these nutrients through diet can help prevent osteoporosis and promote strong bones.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
The document lists 50 multiple choice or true/false questions about basic nutrition topics including:
- The six basic nutrient categories and the three that provide calories
- Foods high in fiber to help with irregularity
- Lipids being supplied by fats, oils, meats and nuts
- Protein function of promoting growth and repair
- Minerals being inorganic nutrients needed by the body
- Vitamin C being a fat-soluble vitamin
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.
The document discusses various topics related to food and nutrition including:
- Nutrition is the study of nutrients found in foods and how the body uses them for health, growth, and repair.
- Food provides nutrients and is culturally defined. Common nutrients include carbohydrates, proteins, fats, vitamins, minerals, and water.
- Nutrients in food are broken down and absorbed to be used for energy, growth, maintenance, and repair through the process of digestion.
This document discusses the nutrition care process (NCP), which is a standardized framework for providing nutrition care established by the Academy of Nutrition and Dietetics. The NCP includes four main steps: nutrition assessment, nutrition diagnosis, nutrition intervention, and monitoring and evaluation. During nutrition assessment, data is collected from various sources and used to identify any nutritional discrepancies or diagnoses. The nutrition intervention step involves planning and implementing actions to treat any identified nutrition problems. Monitoring and evaluation then determines the effectiveness of the interventions. The overall goal of the NCP is to achieve and maintain optimal nutritional status for clients.
The document provides information on diet and nutrition for managing diabetes, including:
1) A balanced diet can help control blood sugar levels and body weight for diabetes patients. Regular meals, portion control, choosing healthy options from each food group, and reducing sugar, salt and fat are recommended.
2) Exercise, blood sugar monitoring, and medication adherence are also important for diabetes management. Traditional Indian herbs and spices can support blood sugar control.
3) The document lists foods to eat more of like bitter gourd, fenugreek, blackberry and garlic which are beneficial for diabetes, as well as general healthy eating tips.
Disorders related to nutritional imbalance Arooj Attique
Nutritional imbalance can be caused by an inability to absorb nutrients or a poor diet, leading to unpleasant side effects and diseases. Malnutrition is a state of under or over consumption of nutrients required for growth and body functions. Key types of malnutrition include marasmus caused by lack of proteins, carbohydrates and fats, and kwashiorkor primarily caused by insufficient protein intake. Nutritional imbalances can cause disorders like overweight/obesity from excessive calorie intake, diabetes from high sugar/carb intake, and cardiovascular diseases from risk factors like high blood pressure and cholesterol.
This document defines a balanced diet and its key components. A balanced diet contains proteins, carbohydrates, fats, vitamins, minerals, and water in the proper proportions. It discusses the major food sources that provide each of these nutritional components. Maintaining a balanced diet through consuming a variety of foods is important for overall health and well-being.
Nutrition is the study of the nutrients in food and how they nourish the body.
Nutrients are components of food that are needed for the body to function
This document discusses the importance of a balanced diet and proper nutrition. It defines a balanced diet as one containing foods from all main food groups in correct proportions according to one's age, body size, sex, occupation, health status and climate. A balanced diet provides vital functions, supports growth and repair of cells, and ensures sufficient energy. It recommends drinking water, minimizing sugar intake, eating regular meals and planning meals with moderate portions of proteins, healthy fats and carbohydrates, fruits and vegetables. The document also discusses being sensitive of others' religious beliefs regarding food.
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/
This document provides information about nutrition and nutrients. It discusses the classification of foods, macronutrients like proteins, fats, and carbohydrates, as well as micronutrients including several vitamins. For each nutrient, the document outlines its sources, functions, deficiency symptoms, and assessment methods. It provides classifications of foods, evaluations of proteins, essential fatty acids, and the roles of vitamins A, D, thiamine, B6, B12, and C.
This document provides an introduction to diet and nutrition. It discusses the classification of foods, key nutrients including proteins, carbohydrates, fats, vitamins and minerals, and the functions and deficiency impacts of specific vitamins like vitamin A, C, D, and B vitamins. It also covers topics like the food pyramid, dietary intake, and balance in a healthy diet.
The document discusses the classification and functions of major nutrients like proteins, fats, carbohydrates and vitamins. It also examines the nutrient composition of various foods like cereals. Cereals provide protein, though their quality varies. They supply carbohydrates as well as fat, water soluble vitamins, and minerals in varying amounts depending on the type. The concluding section emphasizes the importance of cereals as a staple food and their role in meeting recommended daily intakes of various nutrients.
This document provides an introduction to nutrition and discusses various macronutrients and micronutrients. It defines nutrition and discusses dietary constituents such as proteins, vitamins, and minerals. It then classifies foods by origin, chemical composition, and predominant function. The document proceeds to describe the major macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins and minerals) in detail, outlining their sources, functions, deficiency symptoms, and requirements. It concludes by briefly mentioning the nutritional profiles of cereals, millets, and pulses.
This document provides an overview of nutrition science, including definitions of key terms and descriptions of major nutrients. It discusses the study of nutrients and how the body processes them. Major topics covered include macronutrients like carbohydrates, fats, proteins, micronutrients like vitamins and minerals, nutrient deficiencies, and how genetics and genomics relate to nutrition and disease.
B.sc. biochemistry sem 1 introduction to biochemistry unit 3.2 nutritional bi...Rai University
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.
This document discusses the relationship between nutrition and periodontal health. It begins with definitions of key terms like diet, nutrition, and malnutrition. It then covers the major classes of nutrients like proteins, carbohydrates, fats, vitamins, and minerals. It discusses how deficiencies in specific nutrients like vitamin C, vitamin D, and calcium can impact periodontal health. It also addresses how nutrition interacts with immunity and oral microorganisms, and can affect the epithelial barrier, wound healing, and periodontal repair processes. In summary, the document outlines the various ways in which nutrition plays a role in both supporting periodontal health and influencing the progression of periodontal disease.
Nutrition is the science of how nutrients in food interact with the human body. Nutrition is important for providing energy, maintaining body functions, and supporting growth and development. It is also important for healing and disease prevention. Nutrients can be essential, meaning the body cannot synthesize them and they must come from diet, or nonessential, meaning the body can synthesize them. Macronutrients are needed in large amounts while micronutrients are needed in small amounts. Lack of nutrients can cause deficiencies while excess intake can lead to disorders. Children have different nutritional needs than adults due to growth and development.
Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.
Nutritionists use ideas from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body.
This document provides an introduction to nutrition and classification of foods. It discusses the main macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins and minerals). For each nutrient, it describes sources, functions, deficiency diseases, and dietary recommendations. It also covers nutritional profiles of principal foods like cereals, millets and pulses, assessing their protein, fat and carbohydrate contents.
Nutritional problems - Maintaining a healthy lifestyleNahalMalik1
This document discusses nutritional problems and maintaining a healthy lifestyle. It defines nutrition and the six classes of nutrients, including macronutrients like carbohydrates, proteins, and lipids, and micronutrients like vitamins and minerals. It then discusses undernutrition issues like protein-energy malnutrition, vitamin deficiencies, and iodine deficiency. Overnutrition problems addressed include obesity and cardiovascular disorders. The document emphasizes the importance of a balanced diet with all necessary nutrients and a healthy lifestyle including exercise and limiting unhealthy foods to prevent nutritional problems.
Nutrition is the science that interprets the nutrients and other substances in food in relation maintenance,growth,reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism
and excretion.
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
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
This document discusses diet and nutrition as they relate to oral health and prosthodontic treatment. It defines key terms like diet, nutrition, and balanced diet. It describes the major nutrients - carbohydrates, lipids, proteins, vitamins, minerals, and water. It discusses dietary requirements and recommendations for different age groups, especially the elderly. It emphasizes the importance of adequate protein, vitamin, mineral and calcium intake for dental patients, especially those undergoing prosthodontic treatment. It provides dietary guidelines for new denture wearers.
A balanced diet consists of carbohydrates, proteins, fats, vitamins, minerals, and water consumed in proper proportions to meet nutritional needs. No single food provides all essential nutrients, so a variety of foods must be eaten. The composition of a balanced diet varies by country and is influenced by availability, culture, economics, age, sex, and activity levels. Nutrition experts in India recommend diets composed primarily of cereals, pulses, vegetables, fruits, milk and milk products, fats and oils, with additional non-vegetarian items for non-vegetarians. Maintaining good nutrition supports health, development, and prevents disease.
Parenteral nutrition (PN), also known as total parenteral nutrition (TPN), involves delivering nutrients directly into the bloodstream when oral or enteral nutrition is not possible or sufficient. PN can be delivered via either a peripheral or central line. It provides nutrients such as glucose, lipids, amino acids, electrolytes, vitamins and minerals to meet nutritional needs when the gastrointestinal tract cannot be used. The gut is always preferred when possible due to risks of infection and other complications with PN. It is indicated when enteral nutrition cannot meet nutritional requirements for over 7-10 days or in cases of severe gastrointestinal dysfunction. Careful monitoring is required when on PN therapy.
The document discusses nutrition and its importance for health. It defines key terms like health, nutrition, and dietary guidelines. It explains that a balanced diet obtained from the major food groups is essential for meeting nutritional needs and maintaining overall health and well-being. The major food groups include grains, vegetables, fruits, dairy, and proteins. Maintaining a balanced intake of carbohydrates, fats, proteins, vitamins, minerals, water and fiber through a varied diet is important for optimal health. Undernutrition, overnutrition or malnutrition can negatively impact health.
This document discusses the impact of nutrition on health. It begins by outlining the learning objectives, which are to understand the importance of good nutrition, identify food sources of essential nutrients, describe the roles of nutrients in the body, and understand the causes and consequences of undernutrition and strategies to address it. The document then covers topics like essential nutrients and their food sources, energy and protein requirements, causes of undernutrition, conditions associated with under and overnutrition like anemia and vitamin A deficiency, and national strategies to address nutritional issues. It concludes by emphasizing the importance of good nutrition for health and well-being.
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Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
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2. CONTENTS
INTRODUCTION
DEFINITION
HISTORY
CLASSIFICATION OF FOOD
RECOMMANDED DIETARY ALLOWANCES FOR
MEN
RECOMMANDED DIETARY ALLOWANCES FOR
WOMEN
FOOD PYRAMID
MY PLATE
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4. INTRODUCTION
“To eat is a necessity, but to eat intelligently
is an art ”
-La Rochefoucald
Nutrition is a basic prerequisite to sustain life.
Variety in food is not only the spice of life but
also the essence of nutrition and health. A diet
consisting of foods from several food groups
provides all the required nutrients in proper
amounts
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5. NUTRITION
Nutrition is the science that interprets the interaction
of nutrients and other substances in food in relation to
maintenance, growth, reproduction, health and disease
of an organism. It includes food intake, absorption,
assimilation, biosynthesis, catabolism, and excretion.
DIET
It is the sum of food consumed by a person or
other organism
-PARK
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6. BALANCED DIET
A balanced diet is one which provides all the
nutrients in required amounts and proper
proportions.
“Diet which contains different types of foods
possessing the nutrients - carbohydrates,
fats ,proteins, vitamins, minerals in a
proportion to meet the requirements of the
body”
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7. HISTORY
The first recorded dietary advice, carved into
a Babylonian stone tablet in about 2500 BC,
cautioned those with pain inside to avoid
eating onions for three days.
Scurvy, later found to be a vitamin C deficiency,
was first described in 1500 BC in the Ebers Papyrus
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8. HISTORY
Hippocrates, who recognized and was
concerned with obesity, which may have
been common in southern Europe at the
time,said, "Let food be your medicine and
medicine be your food."The works that are
still attributed to him, Corpus Hippocraticum,
called for moderation and
emphasized exercise.[15
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9. father of modern dietetics.
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Carl vonVoit
10. In 1912, Casimir Funk coined the term vitamin
n 1992 - Food GuidePyramid.
MyPlate (2011–present
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12. Recommended Dietary Allowances
The daily dietary intake
level of a nutrient
considered sufficient to
meet the requirements
of 97.5% of healthy
individuals in each life-
stage and sex group.
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17. MY PLATE
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MyPlate is the current nutrition guide
published by the USDA Center for Nutrition
Policy and Promotion, a food circle
depicting a place setting with a plate and
glass divided into five food groups.It
replaced the USDA's MyPyramid guide on
June 2, 2011, ending 19 years of USDA food
pyramid diagrams.
19. 40% of calorific value
4kcal/gm
Sources of carbohydrates-
Rice, noodles, bread, and
other grain-based
products, also potatoes ,
yams, beans, fruits, fruit
juices and vegetables.
130gm/day-both adults and
childrens
Pregnancy-175gms/day
Lactating-230gm/day
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20. CLASSIFICATION
Based on nutritional point of view
UTILIZABLE
NON UTILIZABLE
Based on NUMBER OF SUGAR UNITS
MONOSACCHARIDES
OLIGOSACCHARIDES
POLYSACCHARIDES
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22. Functions of carbohydrates
Major source of energy
Protein sparing action
Meeting the absolute requirement by the brain
Required for the oxidation of fat
Synthesis of non essential amino acid
Synthesis of fat
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23. The Food and Agriculture Organization and
World Health Organization jointly
recommend that 55-75% of total energy
intake should be from carbohydrates, but
only 10% directly from sugars (simple
carbohydrates).
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24. Glycemic Index (GI)
relative ranking of carbohydrate in foods
according to how they affect blood glucose
levels.
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26. Clinical cocepts
Glucose is the most important energy source of carbohydrates
Hyaluranic acid in joints act as lubricants and shock absorbant
Heparin as an anticoagulant
Streptomycin glycoside component
Inulin is used to asses renal function
Accumulation of sorbitol in cataract
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27. Fibers in nutrition
Complex carbohydrates
which are not digested
by the human enzyme
Cellulose,
hemicellulose,pectin
lignin, gums mucilage
Sources; fruits leafy
vegetables , whole
wheat,legumes,rice
Daily intake of
40gm/2000kcal
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28. Benificial effect of fibers
Prevents constipation
Eliminates bacterial
toxins
Reduces the incidence
of GI cancer
Improves glucose
tolerance
Satiety value
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30. Nutritional importance of
protiens
“that which is of first
importance”
Building blocks of the
body
10-15% of body energy
Dietery sources;cereals,
leafy vegetables ,
Pulses,meat egg ,milk
0.8-1 g protien/kg body
weight /day
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31. Classification potiens
• Structural protein,
• Enzymes
• Transport
• Hormonal
• Contractile
• Storage
• Genetic
• Defense
Based on
Function-
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32. • Complete,
• Partially incomplete,
• Incomplete
Based on
nutrition
• Simple protiens,
• Conjugated protiens,
• Derrived protiens
Based on
chemical
nature
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34. Functions of proteins
Fundamental basis of cell structure
Enzymes,harmones, immunoglobulin
transport carriers are proteins.
Involved in maintainance of osmotic
pressure,clotting of blood,muscle
contraction.
During starvation proteins are the main
source of energy.
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35. Mutual supplementation of proteins
Deficiency of certain essential amino acid in
one food being supplemented from others
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36. Nitrogen balance
Determined by the comparing the nitrogen
intake and their excretion
Healthy individual-equilibrium
Positive nitrogen balance-nitrogen intake
higher than the output
Negative nitrogen balance-nitrogen output
higher than the input
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37. EFFECT ON ORAL HEALTH
(i) atrophy of the lingual papillae,
(ii) connective degeneration,
(iii) alteration in dentinogenesis,
(iv) alteration in cementogenesis,
(v) altered development of the maxilla,
(vi) malocclusion,
(vii) linear hypoplasia of the enamel.
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40. Severe protein malnutrition
Sufficient calorie intake, but
with insufficient protein
consumption.
Characterised by edema and
an enlarged liver with fatty
infiltrates.
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44. MARASMUS
Marasmus is a form of severe malnutrition
characterized by energy deficiency. It can
occur in anyone with severe malnutrition
A child with marasmus looks emaciated.
Body weight is reduced to less than 62% of
the normal (expected) body weight for the
age
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46. Marasmus is caused by a severe deficiency of
nearly all nutrients, especially protein,
carbohydrates and lipids, usually due to
poverty and scarcity of food.
Viral, bacterial and parasitic infections can
cause children to absorb few nutrients, even
when consumption is adequate.
Marasmus can develop in children who have
weakening conditions such as chronic
diarrhea.
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47. 3/20/2021
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A child is considered to
have marasmus when
weight level
falls to 60% of normal for
sex, height, and age
Marasmic child suffers
growth retardation and
loss
of muscle mass
48. CLINICAL FEATURES
Shrunken, wasted appearance, loss of muscle
mass and subcutaneous fat mass.
Unusual body temperature
Anemia, dehydration (as characterized with
consistent thirst and shrunken eyes
Ocular manifestations, dermal
manifestations
Dry skin and brittle hair
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51. Nutritional importance of
lipids
Triacylglycerol contributing 15-50% of the
body requirements
Requirments-20-30% of daily calorie
requirement
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52. SOURCES –
ESSENTIALLY CALLED AS PUFA
VEG OIL,FISH OIL
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53. Deficiency of EFA-Phrenoderma
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Functions-
Structural component of biologic membrane
Prevents fat accumulation in liver
Prostaglandin synthesis
Proper growth and reproduction
Essential fatty acids; Linoleic ,Linolenic,Arachidonic acid
55. DEFINITION
These are organic compounds that are required in minute
amounts for normal growth, maintenance and reproduction.
CLASSIFICATION: broadly classified based on solubility
B. Water soluble vitamins
1. Vitamin C
2. Vitamin B-complex group
A. Fat soluble vitamins
1. Vitamin A
2. Vitamin D
3. Vitamin E
4. Vitamin K
59. VITAMIN D
It is a steroid
hormone. Biologically
active form is Calcitriol
RDA: 400 IU/day or 10micrograms/day in adult
pregnancy, lactation, infant and children
( 1000 IU)
61. VITAMIN E (Tocopherols)
Alpha –tocopherol is the most active forms
RDA: 25-30 IU/day
Deficiency
Degenerative changes in
muscle,megaloblastic anemia,changes
in CNS
62. VITAMIN K
Antihemorrhagic /coagulation vitamin or prothrombin factor.Three variants
K1,K2 and K3 .All are napthoquinone derivatives.
RDA: 70-140 microgm/day
63. WATER SOLUBLE VITAMINS
Non B-complex B-complex
Vitamin C
Energy releasing Hematopoietic
Folic Acid
Vitamin B12 / Cyanocobalamin
Thiamine (B1)
Riboflavin (B2)
Niacin(B3)
PantothenicAcid(B5)
Pyridoxine(B6)
Biotin(B7)
66. VITAMIN B2 (Riboflavin)
RDA: 1.5-1.8 mg/day in adults
DEFICIENCY
Cheilosis-fissuring at angle of the mouth
Glossitis-tongue smooth and purplish
Seborrhagic Dermatitis:scaly,greasy,desquamation
Eyes: corneal vascularization
Chronic alcoholics are susceptible to deficiencies.
70. VITAMIN B7 (Biotin)
SOURCES:
Egg yolk
Liver
Kidney
Yeast
Milk
Tomato
Fruits
Vegetables
RDA: 50-60 microgms/day
FUNCTIONS: it acts as co enzyme
In various carboxylation reactions
71. DEFICIENCY
Dermatitis of extremities
Pallor of skin & mucous membrane
Anorexia & nausea
Muscle pain and hyperesthesia
Depression, Lassitude and Somnolence
Hypercholesterolemia
A rare congenital disease of genetic deficiency to utilize Biotin
Characterized by :
Dermatitis
Grating of hairs
Loss of hair
Incordinated movements
Leiner’s disease: In exclusive breast fed infants with persistant
diarrhoea
72. VITAMIN B9 (FolicAcid)
SOURCES
Liver
Yeast
Kidney
Green leafy vegetables
Meat
Fish
RDA: 100 microgm/day
DEFICIENCY:
It is the most common vitamin deficiency observed
primarily in pregnant women, lactating mother , women
on OCPs and alcoholics.
In pregnancy decreased absorption and increased
clearance is the cause.
Anaemia: macrocytic type
73. VITAMIN B12 (Cyanocobalamine)
RDA: 3 microgm/day.
DEFICIENCY
Psychiatric symptoms
A severe form of acidosis in children
Megaloblastic anaemia
79. Main conclusion of the study
Increase in carbohydrate increases the caries activity
Risk of caries if sugar is consumed which retains
Risk increase if sugar is consumed b/w meals
Upon withdrawal of sugars-caries activity disappears
A high con of sugar in sol and its retention on tooth surface leads to increased caries
Clearance time of sugar co-relates closely with caries activity
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80. Turku sugar study
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Compare the cariogenecity
of sucrose,fructose, xylitol
Fructose less cariogenic
than sucrose
Xylitol was found to be non
cariogenic or even
anticariogenic
81. Who recommendation
Sugar intake <10% of
total energy
Intake of free sugar
limited to 15-
20kg/person/year in the
presence of flouride
In the absence
<15kg/person/year
Frequency-limited to
four times a day
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82. (i) Increase in the consumption of fibres: diminution of
the absorption of sugars contained in other food.
(ii) Diets characterized by a ratio of many amides/little
sugar have very low levels of caries.
(iii) Cheese has cariostatic properties.
(iv) Calcium, phosphorus and casein contained in cow
milk inhibit caries.
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83. (v)Wholemeal foods have protective properties: they
require more mastication, thus stimulating salivary
secretion.
(vi) Peanuts, hard cheeses, and chewing gum are good
gustative/mechanical stimulators of salivary secretion.
(vii) Black tea extract increases the concentration of
fluorine in the plaque and reduces the cariogenicity of
a diet rich in sugars.
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84. Protein and dental caries -Addition of lysine has
reduced cariogenicity Lysine probably reduce the
rate of decalcification
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Fats dental caries- Fats act to reduce dental caries.
Coating of tooth surface with a oily substance. Prevent
fermentable sugar from being reduced to acids. May
interfere with the growth of cariogenic bacteria.
85. Cariostatic elements: F, P
Mildly cariostatic: Mo,V, Cu, Sr, B, Li, Au
Doubtful: Be, Co, Mn, Sn, Zn, Br, I
Caries inert: Ba, Al, Ni, Fe, Pd,Ti
Caries promoting: Se, Mg, Cd, Pt, Pb, Si
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Estimation of trace elements in sound and carious enamel of primary and permanent teeth by atomic absorption spectrophotometry:
An in vitro study-ND Shashikiran, VV Subba Reddy, MC Hiremath
: Nutritionally adequate diet should be consumed through a wise choice from a variety of foods
Nutrition is a basic human need and a prerequisite to a healthy life.
A proper diet is essential from the very early stages of life for proper growth, development and to remain active
‘ Nutrition is the science of food and it’s relationship to the health
prudentdiet
Neither deficiency nor excess
Invariably supplies little more nutrients than the minimum rqrmnts,
measured caloric energy expenditure in different species of animals, applying principles of physics in nutrition. I
This replaced the Four Food Groups (1956-1992)
Wikipedia
It is not the minimum requirment allowances given for safe margin
Severe PEM is a serious, often lethal disease. It is common
in poor countries, where as many as25% of childrens are malnourished
Common in western african countries.8lakh affected
PEM manifests as a range of clinical syndromes, all
resulting from a dietary intake of protein and calories that
is inadequate to meet the body’s needs. there are two
protein compartments in the body: the somatic compartment,
represented by proteins in skeletal muscles, and the
visceral compartment, represented by protein stores in the
visceral organs, primarily the
deprivation is relatively
greater than the reduction in total calories (Fig. 7–17, B).
This is the most common form of PEM seen in African
children who have been weaned too early and subsequently
fed, almost exclusively, a carbohydrate diet (the
name kwashiorkor, from the Ga language in Ghana,
describes the illness in a baby that appears after the arrival
of another child).
Protein should be supplied only for anabolic purposes. The catabolic needs should be satisfied with carbohydrate and fat. Protein catabolism involves the urea cycle, which is located in the liver and can easily overwhelm the capacity of an already damaged organ.
It can be distinguished from kwashiorkor in that kwashiorkor is protein deficiency with adequate energy intake whereas marasmus is inadequate energy intake in all forms, including protein
result of catabolism and depletion of
the somatic protein compartment
Marasmus can also make children short-tempered and irritable
Marasmus can also make children short-tempered and irritable.