The document outlines basic concepts of nutrition, defining food, nutrition, health, and various nutrients essential for the body. It discusses the importance of a balanced diet, malnutrition, food security, and recommended dietary allowances while emphasizing the significance of combining scientific understanding with practical applications in nutrition. Additionally, it highlights the role of various factors, including education, agriculture, and food processing, in ensuring good nutrition for health maintenance.

1. Basic concepts of
Nutrition

2. Basic concepts of Nutrition: Food, nutrition and health
 Definitions:
 Food: Food is the substance taken into the body that will help meet the body’s needs
for energy, maintenance of health, growth and reproduction.
 FOOD :Material, usually of plant or animal origin, that contains or consists of
essential body nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals,
and is ingested and assimilated by an organism to produce energy, stimulate growth,
and maintain life.
 NUTRITION
 Nutrition is the science of foods, the nutrients and other substances therein; their
action, interaction and balance in relationship to health and disease; the processes by
which the organism ingests, digests, absorbs, transports and utilizes nutrients and
disposes of their end products.
 Nutrition (physiology) is the organic process of nourishing or being nourished – the
process by which an organism assimilates food and uses it for growth and
maintenance.
 Nutrition is the scientific study of food and drink (especially in humans).

3.  Health is defined by WHO as “A state of complete physical, mental and
social well-being and not merely the absence of disease or infirmity”.
 Nutrients: are the Chemical constituents/substances in food that nourish us
by providing energy, materials for building body parts, and factors to
regulate needed chemical processes in the body. The body neither can make
these nutrients nor can make them fast enough for its needs.
 Nutrients in food that must be supplied to the body in suitable amounts.
They are
 Carbohydrates
 Proteins
 Fats
 Vitamins
 Minerals
 Water

4.  BALANCED DIET
A diet that provides all the essential nutrients in sufficient quantity
and in the correct proportion to promote good health. The six main
classes of nutrients
are carbohydrate, fat (lipid), protein, vitamins, minerals,
and water.
 BMI
Body Mass Index (BMI) is a relationship between weight and
height that is associated with body fat and health risk.
 The equation is BMI = body weight in kilograms/height in meters
squared.

5.  MALNUTRITION
Malnutrition is an impairment of health resulting from a deficiency, excess or
imbalance of nutrients. A state of poor nutrition can result from insufficient or
excessive or unbalanced diet or from inability to absorb foods.
 UNDERNUTRITION
Under nutrition which refers to a deficiency of calories and /or one or more
essential nutrients.
 OVERNUTRITION
Over nutrition which is an excess of one or more nutrients and usually of calories.
 FOOD SECURITY
Food security is a situation in which people do not live in hunger or fear
of starvation.
 Nutrition security is an essential element of food security, as sound nutrition requires
more than just enough energy for every man, woman, and child. Human needs can only
be satisfied through a diversity of macro- and micronutrients to ensure good health and
prevention from disease.

6.  RDA
Recommended Dietary Allowance :
The RDA, the estimated amount of a nutrient (or calories) per day
considered necessary for the maintenance of good health by the Food and
Nutrition Board of the National Research Council/ National Academy of
Sciences.
The RDA is updated periodically to reflect new knowledge. It is popularly
called the Recommended Daily Allowance.
 RDI
RDI - Recommended Dietary Intake.
Estimates of daily minimal dietary intake of established nutrients provided
by the Food and Nutrition Board of the National Research Council. Optimal
levels have not been formally established.

7.  FUNCTIONAL FOOD
The term “functional foods” refers to a food that provides a health benefit as well
as nutrients. The term can refer to whole foods, to fortified, enriched or enhanced
foods, and dietary supplements that have the potential to improve mental and physical
well being and reduce the risk of diseases.
 ANTIOXIDANT
Any substance that reduces the damage caused by oxidation, such as the harm
caused by free radicals.
1. A chemical compound or substance that inhibits oxidation.
2. A substance, such as vitamin E, vitamin C, or beta carotene, thought to protect body cells from
the damaging effects of oxidation.
 NUTRACEUTICAL
"Food, or parts of food, that provide medical or health benefits, including the
prevention and treatment of disease."
 PHYTOCHEMICAL
A non-nutritive bioactive plant substance, such as a flavonoid or carotenoid,
considered to have a beneficial effect on human health.

8.  Nutritional status is “the condition of health of an individual as influenced by
the utilization of nutrients”.
 Nutritional care is “the application of science and art of human nutrition in
helping people select and obtain food for primary purpose of nourishing their
bodies in health or disease throughout the life cycle”.
 Malnutrition is “An impairment of health resulting from deficiency, excess or
imbalance of nutrients”.
 Nutrition survey is “Ascertaining the nutritive quality of diets consumed and
the nutritional status of the people in a given population ascertained by using
various survey techniques”.

9. Good nutrition - A multidisciplinary effort
 Each step in the food chain must provide conditions that ensure retention of
maximum nutrients, safety and quality
 Application of agricultural sciences and technology to produce sufficient amount of
plant and animal foods.
 Harvesting and transporting foods to processors.
 Processing and packaging of foods.
 Adequate storage, transportation and marketing facilities to make foods available at
times and in places where needed.
 Appropriate controls by government to ensure wholesomeness and nutritive quality
of food supply.
 Economic conditions that make it possible to procure the necessary foods at a cost
within the reach of all.
 Educational programme in nutrition within the schools and at community level.
 Efficient use of food within home, public eating places and institutions.

10.  Human nutrition – Involves study and application of many disciplines.
 Nutrition balance: Normal nutrition implies a balance that avoids deficient intake,
on one hand and excessive intake on the other.
 The key words in achieving the two criteria are moderation and prudence
(cautiousness.)
 Achieve nutritional balance:
 It must furnish appropriate levels of all nutrients to meet the physiologic and biochemical needs of
the body at all stages of life cycle.
 It must avoid excess of calories, fat, sugar, salt and alcohol associated with increased risk of diet
related diseases.
 Therefore, a good diet should fulfil the above criteria.

11. References
 Corinne H. Robinson, Marilyn R. Lawler, Wanda L.
Chenoweth, Ann E. Garwick. (1982). Normal and Therapeutic
Nutrition. (pp- 1-16). New York, Macmillan Publishing
Company.
 Srilakshmi.B, (2000). Dietetics. (pp-275-281). Fourth Edition,
New Delhi, New Age International (P) Limited.

12. Dr. B. G. Patel
Professor & Head (Foods & Nutrition)
SDAU