This document discusses balanced nutrition and maintaining a healthy lifestyle. It provides information on calculating ideal body weight and composition, explains macronutrients and their sources according to the food pyramid, and emphasizes choosing whole, minimally processed foods and limiting added fats and sugars. Snacking guidelines recommend nutritious options like fruits, nuts and yogurt to support health and weight management goals. Maintaining regular meal patterns and adequate hydration are also highlighted.
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How the Body Expends Energy
Total energy per day = 2000 Kcal
Basal metabolism (70%) = 1400 Kcal
Physical activity (20%) = 400 Kcal
Digestion (10%) = 200 Kcal
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• Exercise Alone
1 hr walk = 250 Cal
Energy Equation
Food = BMR + Physical activity
We have to burn 7700 calories to lose 1 kg of fat
• Exercise with nutritional
intervention
1 masala dosa = 250 Cal
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Body Weight Scales
– Broca’s Index
• Height (in cms) – 100
• Eg: 165-100 = 65kg
– BMI = Wt / Ht2
• <18.5 : Chronic Energy Deficiency
• 18.6 – 20 : Under Weight
• 20.1 – 22.5 : Normal Weight
• 22.6 – 25 : Over Weight
• 25.1 – 30 : Grade I Obesity
• 30.1 – 35 : Grade II Obesity
• > 35 : Morbid Obesity
– Ideal Weight min: 20 X Ht2
– Ideal Weight max: 22.5 X Ht2
http://care.diabetesjournals.org/content/26/5/1380.full.pdf
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1 slice of bread
1 cup of ready-to-eat cereal
1 Idli
1 chapati
1 Dosa
1 cup Upma
Raw rice = 25 gm
Wheat flour = 25 gm
Bread, Cereal, Rice, and Pasta
Major source of carbohydrates
1 Serving is equal to = 80 Kcal
Make half your grains whole
Aim for at least 3 servings of
whole grains a day
Grains: 6-11 servings/day
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Refined (Simple) vs Complex
• Easy and quick to digest
• Energy is released very fast
• High glycaemic index
• No micronutrients
• No protein
• Digestion is slow
• Energy released into body
slowly
• Low Glycaemic Index
• Rich in micronutrients
• Contains protein
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1 serving = 40 – 60 cal
= 1 cup (200 ml)of cooked
or raw vegetable
Good source of Vitamins,
Minerals and fiber
One serving must be either
raw vegetable or GLV
Deep fried vegetables lose their
Nutritive value
Vegetables: 3-5
servings/day
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Cooked & boiled Vs Fried
• Nutritive value is lost
• High energy (added fat)
• Low in fiber
• Nutritive value is intact
• Low in energy
• High in fiber
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Whole fruits vs. Fruit Juices
• Rich in fiber
• Low energy
• Vitamins and minerals are
intact
• Can act as negative calorie
foods
• Deficient in fiber
• High energy (added sugar)
• Most of the vitamins and
minerals are lost
• Always positive on calorie
count
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Milk (cow) ½ cup = 125 ml 80 Cal
Milk (buffalo) ¼ cup = 68 ml 80 Cal
Milk (toned) ½ cup = 125 ml 80 Cal
Milk (skimmed) 1 cup = 250 ml 80 Cal
Curds ½ cup = 125 gm 80 Cal
Cheese 1 cube = 25 gm 80 Cal
Paneer 1 piece= 30 gm 80 Cal
Mava or Khoa / Fruit = 20 gm 80 Cal
Milk and Milk Products
: 3 servings/day
• Milk is complete
food
• Good source of
protein and
calcium
• Bio-availability of
milk proteins is
very high
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1 serving = 80 Kcal
Lean meat is preferred to
Red meat
Fish, beans, peas, egg, nuts
And seeds are alternatives to
Meat
Solid fats and cholesterol are
High in red meat
Good sources of protein
Meat and Pulses
: 2 - 3 servings/day
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Water
65-70% of your body is made up of
water
Water suppress the appetite and
makes you to consume less
calories
Water helps you to eliminate toxins
from the body
Less water intake will make the
body to retain water and your body
will be dehydrated
Take 12-15 glasses of water