This document defines nutrition and classifies essential nutrients in several ways, including by origin, chemical composition, predominant function, and nutritive value. It describes the major macronutrients - carbohydrates, proteins, fats, water, and fiber - and micronutrients like vitamins and minerals. It also discusses major nutritional disorders and methods of nutritional assessment. Finally, it provides an overview of the Tamil Nadu Noon Meal Programme and emphasizes that good health is attained through a nutritious diet containing all essential nutrients in proper amounts.

1. COMMUNITY
NUTRITION
Mrs. Madhurima.D
Community Health Nursing
Department
Hindu Mission College of
Nursing

2. DEFINITION - NUTRITION
• The process of taking in food and using
it for growth, metabolism, and repair.
• The process of nourishing or being
nourished, especially the process by
which a living organism assimilates
food and uses it for growth and for
replacement of tissue
……………Theasurus medical dictionary

3. CLASSIFICATION OF ESSENTIAL
NUTRIENTS
BY ORIGIN
•Foods of animal origin
•Foods of vegetable origin

4. CLASSIFICATION OF ESSENTIAL
NUTRIENTS
BY CHEMICAL COMPOSITION
• Proteins
• Fats
• Carbohydrates
• Vitamins
• Minerals

5. CLASSIFICATION OF ESSENTIAL
NUTRIENTS
BY PREDOMINANT FUNCTION
•Body building foods
•Energy giving foods
•Protective foods

6. CLASSIFICATION OF ESSENTIAL
NUTRIENTS(BY NUTRITIVE VALUE)
•Cereals
•Pulses
•Vegetables
•Nuts & oil seeds
•Fruits
•Animal foods
•Fats and oils
•Sugar and
jaggery
•Condiments and
spices
•Miscellaneous
foods

7. CARBOHYDRATES
•Carbohydrates are simple sugar units
•All the foods we eat will turn in to the
form of glucose
•Based on the number of glucose
availability, they are divided into
saccharides

8. CLASSIFICATION OF
CARBOHYDRATES

9. PROTEINS
Proteins are amino acids, used for
body building.

10. FATS
Fats and oils are concentrated sources
of energy

11. WATER
The normal requirement of water for a
50 kg adult contains about 3 – 5 litres

12. FIBRE
Fibre is a mixture of different
carbohydrates which are not digested
like other nutrients but pass through the
gut nearly unchanged.

13. MICRO NUTRIENTS
Vitamins are groups of related
substances present in small amounts in
foodstuffs and are necessary for the
body to function normally

14. CLASSIFICATION OF VITAMINS

17. MINERALS

26. MAJOR NUTRITIONAL DISORDERS
• PROTEIN ENERGY MALNUTRITION
• ANEMIA
• VITAMIN A DEFECIENCY
• IODINE DEFECIENCY
• FLUROSIS
• OBESITY

27. PROTEIN ENERGY MALNUTRITION

28. ANAEMIA

30. VITAMIN A DEFECIENCY

31. IODINE DEFECIENCY

32. FLUROSIS

33. OBESITY

35. NUTRITIONAL ASSESSMENT

37. METHODS OF NUTRITIONAL
ASSESSMENT
•Anthropometric measurements
•Biochemical evaluation
•Assessment of dietary intake
•Vital and health statistics

60. TAMIL NADU NOON MEAL
PROGRAMME

62. CONCLUSION
Health is wealth; a good health is
attained by good nutrition. A
good nutrition should contain all
the essential components in
required amounts.

64. BIBLIOGRAPHY
BOOKS
• K.Park, Textbook Of Community Health, 2017 Jaypee
bros, New Delhi 24th edition, pg no 630
• B.T. Basavanthappa, Text book of community health,
2005, Vijayam publishers, Bangalore, 3 rd edition, Pg no
430
• I.Clement, Text book of community health, 2005, Vijayam
publishers, Bangalore, 3 rd edition, Pg no 320
• Kamalam Text book of community health, 2005, Jaypee
publishers, Bangalore, 2rd edition, Pg no 430