related to balanced diet

1. 1

2. 2

3. A diet which contains different
types of food possesing the
nutrients-
Carbohydrate,protein,fats,vitamin
s,minerals and water –in a
proportion to meet the requirement
of the body.
3

4. 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.
4

5. • 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
5

6. • Nutrion Expert Group from ICMR has
recommended the composition of
balanced diet for Indian.
• 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.for vegetarian milk
&pulses. 6

7.  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. Bad
eating habits can continue for the rest of
their lives.
7

8.  The USDA reports that four of the top 10
leading causes of death in the United States
are directly influenced by diet. These are:
heart disease
cancer
stroke
diabetes
8

9. 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
9

10. 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.
10

11. 11

12. Carbohydrate
Protein
Fat
Vitamin
Mineral
water
12

13. RDA:400g
Function
1) It is chief source of energy(60-70%
total energy).
2) brain and other parts of CNS are
depend glucose for energy.
3) Required for the oxidation of fat.
4) Synthesis of pentose's for
DNA,RNA,NAD+,FAD synthesis
13

14. Sources of carbohydrate
cereals
bread
Roots &tubers
pulses
Table sugar
14

15. Acidosis
Ketosis
Hypoglycemia
Fatigue & decreased energy levels
Unhealthy weight loss
Loss of sodium
15

16. 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
16

17. pulses
Leafy vegitables meat
egg
cereals
milk
Source of protein
17

18. • Protein calorie malnutrition
1.kwashiorker
2.marasmus.
3.marasmic-kwashiorker
4.nutrional dwarfing
5.under weight child
18

19.  Severe protein calorie malnutrition characterized
by energy deficiency and emaciation
 Causes stunted growth and wasting of muscles
and tissue
 Develop between the age of 6 months & 1 years
in children who weaned from breast feeding/who
suffer from weakening conditions like chronic
diarrhea.
19

20.  Severe growth retardation.
 Loss of subcutaneous fat.
 Severe muscle wasting.
 Child looks thin and limbs
 Wrinkled skin.
 Bony prominence.
 Frequent watery diarrhea & acid stools.
 Temperature is abnormal.
 Edema absent.
20

21.  Also called wet-protein energy malnutrition.
 Form of PEM characterized by protein
deficiency.
 Refers to an insufficient protein consumption
but with sufficient calorie intake.
 Usually appear in the age of 12 months when
breast feeding is discontinued.
21

22.  Change in skin pigment.
 Diarrhea.
 Decreased muscle mass.
 Swelling(edema).
 Fatigue.
 Hair changes
 Lethargy.
 Increased & more severe infection due to
damaged immune system.
 Failure to gain weight & grow.
22

23. Treatment strategy divided into 3 stages:
 Resolving life threatening conditions.
- Hospital management
 Resolving nutritional status.
-Dietary management
 Ensuring nutritional rehabilitation
23

24. 1. Hospital Management:
These conditions should be corrected –
hypothermia, hypoglycemia, infections,
dehydration, electrolyte imbalance, anemia &
other vitamin & mineral deficiency.
2. Dietary Management:
Diet from staple foods– inexpensive, easily
digestible, evenly distributed & increased
number of feedings.
3. Rehabilitation:
Nutritional training for mothers- feeding
their children back to health & use local food. 24

25.  Promotion of breast feeding.
 Development of low cost weaning.
 Nutritional education.
 Family planning.
 Immunization.
 Early diagnosis & treatment.
25

26. • The complex carbohydrate are not digested
by the human enzymes are collectively refers
to as dietary fibers
• soluble fiber-mostly found in fruits & legumes
insoluble fiber- vegetables &grains
FIBER
26

27. • Prevent constipation
• Eleminate bacterial toxin
• Decrease G.I.T cancers
• Improve glucose tolerence
• Reduce plasma cholestrol
27

28. Digestion &absorption of protein
Intestinal absorption of minerals(Ca,P,Mg)
Flatulence and discomfert
Drinkingplentyofwaterreducesthe
adverseeffects
28

29. fruits
Leafy vegitables
Wheat&legmes
Rice bran
Sources of fiber
29

30. • Constipation
• High blood pressure
• Diabetes
• Cardiovascular diseases
• Obesity
• Cancer
30

31. 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 protect internal organs.
FAT
31

32. Sources of fat
butter
egg
Red meat
cream
cheese
32

33. Chemical compounds required in very small
quantities which are essential for normal
and health metabolism.
According to the solubility
1. water soluble
2. fat soluble
VITAMINS
33

34. VITAMINS
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
34

35. Minerals are inorganic substances needed in
small amounts by all cells for normal
functioning
MINERAL
35

36. function
36
• Constituents of bone&teeth
• Muscle contraction
• Nerve transmission
Deficiency:Rickets,Osteomalacia
RDA(0.8-1g/d)
Sources(Milk,&products,Leafy vegetables)

37. Function
Acid-base balance
Osmotic pressure
nerve & muscle function
Deficiency
Hyponatremia
RDA(5-10g/d)
Source
Table salt
37

38. FUNCTION
Acid-base balance
Osmotic pressure
Muscle function
Deficiency
Muscular weakness
Mental confusion
RDA(3-4g/d)
sources:fruits,nuts,vegetables
38

39. Function
• 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,
39

40. Function
Constituent of thyroxine&tri iodo thyronine
Deficiency
Critinisum
Goiter
Myxedema
RDA(150-200µg)
Sources
Iodised salt
Sea food
40

41.  Patients with IDD most commonly present
with goiter.
 patients may complaints of compressive
symptoms, such as
 hoarseness,
 shortness of breath,
 cough,
 dysphagia.
41

42. Cretinism is the most extreme manifestation
of IDD.
Cretinism can be divided into neurologic and
myxedematous subtypes.
Both conditions can be prevented by adequate
maternal and childhood iodine intake.
42

43. Correction of an individual's iodine deficiency
should be instituted at a level recommended by
the World Health Organization (WHO).
In a nonpregnant adult, 150 mcg/day is sufficient
for normal thyroid function.
Consultation with an endocrinologist should be
considered when the etiology of thyroid
abnormalities is unclear.
Thyroidectomy indicated for patients with
compressive symptoms of a large goiter.
43

44. At a population level, iodine deficiency
disorder (IDD) can be prevented by the
iodization of food products or the water
supply.
In practice, this is usually achieved by
iodization of salt.
An alternative in some developing
countries has been the periodic injection
of iodized oil supplements
44

45. Function.
Constituent of enzyme eg:cytochrome C
oxidase,catalase,tyrosinase in iron transport.
Deficiency.
Anemia.
Menkas disease.
RDA(2-3mg/d).
Sources:organ meat,cereals,leafy vegetables.
45

46. WATER
46

47. • Provision of moist environmrnt
• Aqueous condition for metabolism
• Moistening of food for swallowing
• Regulation of body temperature
• Being a major constituent of blood
and tissue fluid it transport
substances
47

48. Diluton of waste products & poisons
substances in the body
Providing medium for the excretion of waste
products eg:urine&faeces
48

49. 49
Specific dynamic action (SDA), also
known as thermic effect of food (TEF) or
dietary induced thermogenesis (DIT), is
the amount of energy expenditure above
the basal metabolic rate due to the cost of
processing food for use and storage

50. FACTORS EFFECTING:
The thermic effect of food is increased by both aerobic training of
sufficient duration and intensity or by anaerobic weight training.
However, the increase is marginal, amounting to 7-8 calories per hour.
The primary determinants of daily TEF are the total caloric content of
the meals and the macronutrient composition of the meals ingested.
Meal frequency has little to no effect on TEF; assuming total calorie
intake for the days are equivalent.
Although some believe that TEF is reduced in obesity, discrepant results
and inconsistent research methods have failed to validate such claims.
The mechanism of TEF is unknown TEF has been described as the
energy used in the distribution of nutrients and metabolic processes in
the liver, but a hepatectomized animal shows no signs of TEF and
intravenous injection of amino acids results in an effect equal to that of
oral ingestion of the same amino acids.

51. The thermic effect of food is the energy required for
digestion, absorption, and disposal of ingested nutrients.
Its magnitude depends on the composition of the food
consumed:
Carbohydrates: 5 to 15% of the energy consumed
Protein: 20 to 35%
Fats: at most 5 to 15%
Raw celery and grapefruit are often claimed to have
negative caloric balance (requiring more energy to
digest than recovered from the food), presumably
because the thermic effect is greater than the caloric
content due to the high fiber matrix that must be
unraveled to access their carbohydrates.

52. Basal metabolic rate

58. Text book of Biochemistry-U.Sathyanarayana
Text book of HAP –Ross and Wilson
www.healthline.com
emedicine.mediscape.com
58

59. 59