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1. Concept of Food and Nutrition:

2. Basic Definition
• Food: - is defined as any solid or liquid which when ingested will enable
the body to carry out any of its life function.
• Nutrition: - is the sum total of the process by which living things receive
and utilize the necessary materials for survival, growth and maintenance
of worn out tissues.
• Diet: - is defined as food containing all the nutrients in a sufficient
amount and in proper ratio.

3. Why human beings need food?
• Human beings need food to provide energy for the essential
• physiological functions like:-
• Respiration
• Circulation
• Digestion
• Metabolism
• Maintaining body temperature.
• Growth and repair body Tissues

4. http://www.diabetesdiabeticdiet.com/food_pyramid.htm

5. NUTRIENTS
• Understanding nutritional needs and translating it into practical diets
requires a sound knowledge of nutrition. For that first, we need to review
the nutritional components of the foods that we eat.
• All foods are classified into three broad categories:-
• Energy yielding foods (Carbohydrates and Fats)
• Body building foods (proteins)
• Protective and regulatory foods (vitamins, minerals and other foods)

6. Types of nutrients
• The foods that we consume are composed of varying quantities of the
following nutritionally important components:
• 1) Carbohydrates
• 2) Proteins
• 3) Lipids
• 4) Water
• 5) Minerals
• 6) Vitamins
• 7) Fibre
• 8) Phytochemicals and anti-oxidants
• 9) Detoxifying agents

7. Protein
Necessary for tissue formation, cell reparation, and hormone and enzyme production. It is essential for
building strong muscles and a healthy immune system.
Carbohydrates
Provide a ready source of energy for the body and provide structural constituents for the formation of
cells.
Fat
Provides stored energy for the body, functions as structural components of cells, and signaling molecules
for proper cellular communication. It provides insulation to vital organs and works to maintain body
temperature.
Vitamins Regulate body processes and promote normal body-system functions.
Minerals Regulate body processes, are necessary for proper cellular function, and comprise body tissue.
Water
Transports essential nutrients to all body parts, transports waste products for disposal, and aids with body
temperature maintenance.
KEY FUNCTIONS OF THE 6 ESSENTIAL NUTRIENTS

8. Carbohydrates
Carbohydrates provide a great part of the energy in all human diets.
In the diet of poor people, especially in the tropics, up to 85% of the energy may
come from this source. On the other hand, in the diet of the rich people in many
countries the proportion may be as low as 40%. However, the cheapest and
easily digestible fuel of humans is carbohydrate
Carbohydrates are divided into three major groups:
• Sugars,
• Starches,
• Cellulose and related material.
Carbohydrates are compounds of carbon, hydrogen and oxygen and their
chemical structures are all based on a common unit of glucose. The units are
linked together in many ways and in different numbers to form different
carbohydrates. The classification of carbohydrates depends primarily on the
number of units, which may vary from one to many thousands. While sugars and
starches are a major source of your food energy, cellulose is one of the main
constituent of dietary fibre found in food.

9. Sugars
• Monosaccharide or simple sugar: Glucose, also known as dextrose is found naturally in
fruits and plants juices and in the blood of living animals. Most carbohydrates in food are
ultimately converted to glucose after digestion. Glucose can also be manufactured from
starch by the action of acid or specific enzymes. Artificially manufactured glucose syrups
also known as liquid glucose are used to manufacture foods like soft drinks, jams and sugar
confectionary.
• Fructose also occurs naturally in some fruits and vegetables and especially in honey. It is
the sweetest sugar. It is also a component of sucrose and is also present in commercial ‘high
fructose’ syrups.
• Galactose is a part of lactose and does not occur in free state.
• Disaccharides :Disaccharides consists of two monosaccharides linked together minus the
elements of water.
• Sucrose occurs naturally is sugar cane and sugar beet and in lesser amounts in fruits and
some root vegetables like carrots. It is chemical combination of glucose and fructose. The
‘sugar’ that we eat, whether white or brown and essentially pure sucrose.
• Maltose is a combination of 2 glucose units and is formed during the breakdown of starch
by digestion. Malt is also formed when grain is germinated for production of malt
liquor(beer).
• Lactose is a combination of glucose and galactose and occurs only in milk, including human
milk. It is less sweet than sucrose or glucose.

12. • Starch
• Starches are polysaccharides are composed of large number of glucose
units linked together to form both straight and branched chains. They exist
in granules of a size and shape characteristic for each plant. So the starch
of a potato is different from the starch found in flour wheat
• In the raw form they are indigestible but when heated or cooked in the
presence of water, the starch granules swell and eventually gelatinize. This
makes them more easy to digest.
• Glycogen is similar to starch in composition but is made from glucose
only by animals and not by plants. Small amounts are stored in the liver
and muscles which act as an energy reserve.

13. • Cellulose and related material
• These polysaccharides provide structure to vegetables, fruits and grains and
make them rigid and fibrous. These structures enclose the starch granules.
They are insoluble in water. Together with lignin (which is not a
carbohydrate), they are the main component of dietary fibre
• Cellulose consists of many thousands of glucose units. It cannot be
digested by man, but is a food of cows and other nutrients.
• Cellulose and certain other indigestible polysaccharides add bulk to faeces
because of their water binding capacity and assist in passage of indigestible
materials and waste products through the intestines which is very important
to human health.

14. Cellulose

15. • Importance of Carbohydrates
• Carbohydrates help in metabolism and are the primary source of energy to our body in
the form of glucose.
• Plant cells are made up of cellulose which is a disaccharide. The cellulose in plants is
also used in manufacturing papers, fabrics, and wood for construction purposes.
• One of the essential processes in our biosphere is photosynthesis which regulates oxygen
and carbon dioxide gas balance among plants and animals. During photosynthesis, plants
use sunlight and carbon dioxide to release oxygen to the atmosphere, and glucose is
prepared and stored in plants as a form of energy. When animals feed on plants, they
also get energy from this stored carbohydrate and hence, we can survive.
• Importance of carbohydrates in our diet: carbohydrates are one of our body’s primary
sources of calories.
• Starch is stored in plants as an energy source that contains thousands of glucose units.
• Glycogen, a complex carbohydrate stored in animal cells and under stress and muscular
activity, breaks into simple glucose molecules.
• The exoskeleton of arthropods is made up of a complex carbohydrate known as chitin.

16. Uses of Carbohydrates in the Body
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17. • Proteins
• Proteins are complex biomolecules made up of many small units called
amino acids. The amino acids strands are twisted to form long chains.
There are 20 amino acids common to most proteins. The specific order of
these amino acids determines the structure and function of proteins. The
long chains of amino acids then fold in peculiar ways, and a three-
dimensional structure is formed, which becomes the functional protein.
• Thus, amino acids become the building blocks of proteins, and since many
amino acids are joined together, a protein molecule becomes quite large,
hence called a macromolecule.

18. • Structure of Proteins
• Protein is made up of amino acids. Each amino acid is an organic
molecule consisting of a central carbon atom attached to an amino group,
carboxyl group, hydrogen atom and a variable side chain (R group). There
are 20 amino acids common to most proteins and fewer common ones.
The general structure of an amino acid looks like this:

19. • Each amino acid is linked with the next one through a covalent bond called a peptide
bond. Many such amino acids join to form a linear chain. This linear chain is called a
polypeptide. Biologically occurring polypeptides vary in size and consist of two to three
thousand amino acids. The linear chain of amino acids, i.e., polypeptide, becomes the
primary structure. It may consist of one or many polypeptides.
• When the amino acids join, the side chains or R groups acquire a particular spatial
arrangement, called conformation. Such conformations decide the secondary and tertiary
structures. Due to intermolecular attractions between the R groups, the polypeptide chains
fold onto themselves in characteristic ways. The foldings form two patterns called α–helix
and β–sheets.
• These stable foldings make the secondary structures of a protein. The three-dimensional
arrangement of helices and sheets makes the tertiary structure. Most proteins contain
multiple helices and sheets, and the entire aggregation of them with three-dimensional
foldings makes the quaternary structure. Thus, we can see 4 levels of protein structure:
• Primary structure
• Secondary structure
• Tertiary structure
• Quaternary structure

20. https://www.embibe.com/exams/proteins/

21. • According to their Structure
• Based on the structure, proteins can be classified as:
Fibrous Proteins Globular Proteins Intermediate Proteins
• Fibrous Proteins have long fibre-like structures. Their length to breadth ratio
(axial ratio) is more than 10. Fibrous proteins have more structural
roles.Examples: Keratin, collagen, elastin, fibroin, etc.
• Globular Proteins have spherical or rounded structures, as their name
suggests, and their axial ratio is always less than 10. Globular proteins have
more functional roles.Examples: Albumin, globulin, histones, etc.
• Intermediate Proteins have their structure intermediate between fibrous and
globular proteins. They are short and more or less linear-shaped. An example
is a fibrinogen.

22. Sources of Proteins
• Lean meat – Pork, beef and lamb
• Poultry – Chicken and eggs
• Fish and seafood – Prawns, crab, lobster, etc.
• Beans, pulses (also known as lentils)
• Mushrooms
• Nuts and seeds
• Dairy products – Milk, cheese, curd and yoghurt
• Soy products

23. • Functions of Proteins
• Proteins are required for the growth and repair of body tissues.
• All our body muscles are made up of proteins. Roughly 30 per cent of our body is muscles.
• Proteins provide the essential structure to the body. They provide elasticity, rigidity, and shape to
many internal and external organs.
• All enzymes in our body are made up of proteins. So, all biochemical reactions in the body are
carried by proteins.
• Every cell has a membrane composed of different proteins essential for all vital functions.
• Many messengers of the body, i.e., hormones, are proteins. Thus, they act as messengers too.
Proteins contribute to our blood in a greater way:
• 6−8 per cent of blood plasma is proteins.
• The Hemoglobin of RBCs is protein.
• Many proteins present in the blood plasma like albumin, globulin maintain the osmotic pressure
and pH of the blood and thus keep the body fluids of the entire body.
• Proteins boost our immunity by making up the immunoglobulins (antibodies) and complement
proteins in our blood.
• They help in blood clotting.
• It transports different types of substances across the body through blood.

24. https://www.embibe.com/exams/proteins/

25. • Deficiency of Proteins
• Deficiency of proteins occurs when one does not get enough proteins from the diet to meet the
body’s requirements. Protein deficiency may lead to serious health complications. A severe
form of protein deficiency leads to a disease called Kwashiorkor. It is common in Central
Africa and South Asia, and 30% of children suffer.
• The general symptoms of kwashiorkor are:
• Edema
• Fatty liver
• Fatigue
• Diarrhea
• Loss of muscle mass
• Stunted growth
• Irritability
• Change in colour and texture of skin and nails
• Flashy skin.
• Increased severity of infections

26. Lipids
• Fats and oils, are also chemically known as lipids.
• Lipids which are solid at room temperature are referred to as fats and those
which are liquid at room temperature are called oils.
• They are classified as:
Simple lipids
Compound lipids and
Derived lipids

27. • Properties of Lipids
• Lipids are an organic chemical family made up of fats and oils. These molecules have a lot of energy and are
involved in a variety of actions in the human body. Lipids are made up of a glycerol molecule attached to three
fatty acid molecules. Such a lipid is called triglyceride. Lipids have a number of significant features, which are
listed below.
• Lipids are non-polar oily or greasy molecules that are stored in the body’s adipose tissue.
• Lipids are a diverse collection of chemicals that are primarily made up of hydrocarbon chains.
• Lipids form a colloidal complex and get dispersed uniformly in water in the form of minute droplets. The
complex is called emulsion.
• Lipids are organic compounds that are high in energy and supply energy for a variety of living functions.
• Lipids are a family of chemicals distinguished by their insolubility in water and solubility in non-polar
solvents.
• In either nonenzymatic or enzymatically catalysed oxidation reactions, carbon-carbon double bonds can react
with oxygen. This process produces a number of by-products, some of which contribute to the rancid odour of
decaying meat and vegetables.
• Lipids are important in biological systems because they constitute the cell membrane, which is a mechanical
barrier that separates a cell from its surroundings.

28. https://www.embibe.com/exams/proteins/

29. • Simple lipids: are fatty acid esters of glycerol, called triacyglycerols or
triglycerides (for e.g. fats and oils) or higher alcohols (for e.g.
waxes).Triglycerides is the major form of lipids present in human diets. They
are the major sources of fatty acids to the body.
• Compound lipids: are the simple lipids which combine with proteins
(lipoproteins), carbohydrates (glycolipids),phosphates (phospholipids) etc.
• Derived lipids refer to fatty acids, glycerol, cholesterol and other derived
compounds including fat-soluble vitamins, hormones and bile. Man can
synthesize cholesterol in the body but some amount also comes from the diet.
Cholesterol is present only in foods of animal origin.

30. • Nature of fatty acids present in the triglyceride determines the physio-chemical
properties and biological significance of the lipid.
• Triglycerides made of saturated fatty acids are solids at room temperature and
are called fats.
• If unsaturated fatty acids are present, they are liquid at room temperature and
are called oils.
Let us understand fatty acids in a little more detail:
Fatty acids are categorized as:
• Saturated and Unsaturated, -
• Short chain, medium chain and long chain,
• Essential fatty acids, and
• Trans-fatty acids.

31. • These categories are more suitable from the nutritional standpoint of view and are not
essentially exclusive as the fatty acids may overlap in these categories but their
applications in normal and therapeutic diets warrants this classification. For example,
a dietician prescribes medium chain triglycerides in liver disorders but on the other
hand, saturated fatty acid intake should be limited in normal diets for prevention of
heart diseases.
Saturated fatty acids (SFA) are those fatty acids which lack double bond, like
palmitic acid (16:0), stearic acid (18:O) etc. Animal fats, coconut oil, palm oil and
vanaspati are good sources of SFA.
Unsaturated fatty acid carbon chains contain one or more double bonds with a
terminal carboxylic group (–COOH), unlike saturated fatty acids, which contain no
double bonds. These fatty acids are subdivided into two groups depending on the
number of double bonds.
Monounsaturated fatty acids (MUFA) contain a single double bond. The examples
include palmito oleic acid (16: 1) and oleic acid (18: 1). Its sources are olive oil,
canola oil, groundnut oil, rice bran oil, red palm oil and sesame oil

32. • Polyunsaturated fatty acids (PUFA) contain more than one double bond in their
structure. These double bonds can be counted from -COOH end or -CH3 end.
• Linoleic acid (C18:2, n-6) and Linolenic acid (18:3, n-3) are essential fatty acids,
which are not synthesized in the body. They are obtained from oils rich in PUFA
content.
• PUFA is present mostly in vegetable oils but fish oil is particularly rich. Linoleic
acid is also known as as omega 6 fatty acid and linolenic acid as omega 3 fatty
acid.
• Short chain fatty acids are less than six carbon chain length i.e. smaller than
caproic acid (C6:O). Butter contains small chain fatty acids. They are also
obtained during fermentation.
• Medium chain fatty acids are 6-10 carbon chain length. They are present in butter
and coconut oil. They are recommended in liver disorders due to ease in their
absorption.
• Long chain fatty acids contain more than 12 carbon chain. Essential fatty acids are
all long chain fatty acids.

34. • Omega Fatty Acids
• Essential fatty acids are fatty acids that the human body needs but cannot
produce. As a result, they must be supplemented by dietary consumption.
• Omega-3 fatty acids are polyunsaturated fatty acids with a double bond
connecting the third carbon from the end of the hydrocarbon chain to its
surrounding carbon.
• Alpha-linoleic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic
acid (DHA) are polyunsaturated omega-3 fatty acids.
• Omega-3 fatty acids can be found in salmon, trout, and tuna. Omega-3 fatty
acids have been shown in studies to reduce the risk of sudden mortality from
heart attacks, lower blood pressure, and prevent thrombosis by slowing blood
coagulation.
• They also help to lower inflammation and the risk of some malignancies in
animals and human beings.

35. Function of Lipids
• Fats play a number of important roles in our bodies. The following are some of the major functions
of fats:
• Plants and animals both use fats as food reserves. Prior to the advent of winter, hibernating
mammals accumulate extra fat. Migrating birds perform the same thing before they migrate.
• They operate as concentrated meals because they produce more than twice as much energy per unit
weight as carbs (9.3 kcal/gm vs. 4.5 kcal/gm).
• Fats in the right amounts are required for our bodies to function properly.
• To be properly absorbed by the body, several fat-soluble vitamins must be linked with lipids.
• Fat is required for the absorption of fat-soluble elements. These vitamins are best absorbed when
eaten alongside fat-rich foods.
• Omega-3 and omega-6 essential fatty acids help reduce inflammation in the joints, tissues, and
bloodstream by regulating cholesterol and blood clotting.
• Fats help in the formation of nerve cell membranes, the insulation of neurons, and the transmission
of electrical impulses throughout the brain.
• Animal and human body shapes are rounded out by subcutaneous fat. Fats form a shock-absorbing
cushion around eyeballs, gonads, kidneys, and other critical organs in animals.
• Fats are found as droplets inside adipocyte cells in animals. Cold-blooded or poikilothermic
animals’ adipocytes

36. Significance of Vitamins, minerals, roughage and water in nutrition
• Vitamins are the organic substances that act as coenzyme and/or regulator of
metabolic processes. There are 13 known vitamins, most of which are present in
foods while some are produced within the body. Depending on the property of
solubility, vitamins are divided into two groups, namely, water-soluble and fat-
soluble.
• Water-soluble vitamins include vitamin B-complex, which is a group of B
Vitamins, and vitamin C or ascorbic acid
• Fat-soluble vitamins comprise of 4 vitamins- A, D, E and K. Fat-soluble vitamins
A, D, E and K, are termed so because they are found in nature in close association
with fatty foods such as butter, cream, vegetable oils, meat, poultry and fish and
their products.
• While fat-soluble vitamins -Vitamin A, D, E and K- dissolve in fat before they are
absorbed in the bloodstream to carry out their functions, water-soluble vitamins i.e.
B-complex group and vitamin C dissolve in water.

37. Significance of Vitamins
• Vitamin D supports bone health, reduces cardiovascular disease, and prevents certain types of
cancer. Make sure that you include foods such as yogurt, milk, fish, and eggs in your diet to ensure
that your body is getting enough vitamin D.
• The sun is also a great source of vitamin D. Fifteen minutes of sunshine every day should provide
you with a healthy dose. Vitamin supplements are also an option. Choosing one that includes
vitamin D-3 and calcium will improve absorption.
• Vitamin B-12 feeds your body’s cells, brain, and spinal cord. Foods such as lean meat, fish, and
fortified cereal will provide your body with a good daily dose of this important vitamin. It can also
be consumed through a supplement or multi-vitamin.
• Vitamin C protects your body against cell damage and helps wounds heal quickly. You can find this
vitamin in oranges, strawberries, potatoes, and more. Once again, it can also be consumed through
a supplement.
• Vitamin A deficiency is uncommon but maintaining healthy levels is important as we age. It helps
maintain our vision and promotes healthy organ function. Vitamin A can be found in salmon, sweet
potatoes, spinach, and other leafy greens as well as dairy and fortified cereals.

38. • Minerals are required by humans for optimal functioning. Most minerals
can be detected in the body and only 15 of them are known to be
essential and must be derived from food. These mineral elements are
broadly divided into two classes i.e. macro and micro minerals.
• Macro minerals, also referred to as major minerals are distinguished
from micro minerals by their occurrence in the body. While macro
minerals constitute at least 0.01% of the total body weight or at least 5 g
in a 60 kg body i.e. they are required in amounts greater than 100 mg per
day whereas on the other hand, requirement of micro minerals varies
from a only few milligrams to micrograms per day.
• Macro minerals are Calcium, phosphorus, magnesium, sodium,
potassium and chloride and micro minerals are iron, zinc, copper,
selenium, chromium, manganese, iodine and fluorine.

39. • Roughage: - is defined as food fibres which enable the body to get rid of waste
products, which would otherwise become poisonous to the body. It prevents
gastrointestinal disorders (gastritis, appendicitis, gallbladder stone and
constipation) and metabolic disorders (diabetes mellitus, hypertension, ischemic
heart disease and colon cancer).
• Water is essential to all life, including human life. Without it, we cannot survive.
We could only live for a few days without water. We need water for digestion,
elimination, and control of our body temperature. The majority of our body is
made up of water. We need about 8 glasses, or 64 ounces, of water each day to stay
adequately hydrated. Liquids such as coffee, tea, juices, milk, and soda also
provide us with fluid we need. However, it is healthier to select drinks such as
water, milk, or juice rather than soda.
• It is important to remember to keep a patient hydrated. Some patients may not be
able to or may forget to ask for a drink of water. It is a good idea for Home Health
Aides/Personal Care Aides to offer a drink of water at least once every two hours.
When turning and positioning a bedridden patient, offer them a glass of water at
that time.