The document discusses nutrition, dietary nutrients, and nutrition disorders. It defines key terms like diet, macronutrients, micronutrients, and provides classifications. Specific macronutrients like carbohydrates, proteins, and fats are explained in terms of their functions and sources. Key micronutrients like vitamins A, D, E, K, C, and minerals are also defined. Common nutrition disorders resulting from deficiencies like rickets, protein deficiency, and hypoglycemia are outlined with their symptoms and treatments.

2. • Diet
• Nutrition
• Nutrients
• Classification:
1. Macronutrients
2. Micronutrients
• Nutrition Disorders

3.  In nutrition
Diet is the sum of food consumed by a person or
organism.
 A “balanced Diet” is defined as
one which contain a variety
of foods in such quantities and
proportions that needed for energy ,
amino acid , vitamins , minerals , fats
, carbohydrates and other nutrients
is adequately met for maintaining
health , vitality and general well-being

4. Dietary Nutrients Daily Intake
Energy 8400kJ/2000kcal
Total Fats 70g
Saturated fats 20g
Carbohydrates 260g
Total Sugars 90g
Preteins 50g
Salts (sodium) less than 6g

5. Nutrition is the
combination of processes by which the living organism
receives & uses the food materials necessary for growth ,
maintenance of function & repair of component parts.
Objective Of Nutrition:
• To promote the physical and mental
growth and development of human
beings.
• Building and repairing of tissues
and cell damaged by infection and
injuries.
• To provide energy for doing works.
• To protect the human beings from

6. “Organic or inorganic
substances present in food which
is required or necessary for growth
maintenance of function of the
body.”
• It provide energy , helps to grow well
& normal development & repair of tissues.
• 50 different nutrients supplied by foods to
our body.
• Each nutrient has its own specific function. Most of the foods
contain more than one nutrient
Importance:

8. Definition:
“Nutrients required in larger amount that provide
energy and calories needed for growth , metabolism
& for other body functions.”

9. • Major component of food which is the main source energy ,
providing 4 Kcal/gm.
• In balanced diet provide 50-60 % of total calories taken.
Functions:• Energy production in
body
• Useful in oxidation of fat
• Growth of useful bacteria
• Synthesis of vitamin B
complex
• Absorption of minerals
Sources:
• Starch: cereals , roots & tubers
• Sugars: white sugar , honey ,
glucose
• Cellulose: indigestible contributes

10. Carbohydrate
s
Simple
carbohydrates
Complex
carbohydrates
• Monosaccharides
• Disaccharides
• Oligosaccharides
• Polysaccharides
Classification of
Carbohydrates

11. • Proteins are high molecular weight poly peptides containing
amino acids join together by polypeptide linkage.
• The word protein means “that which is of first importance”.
• it constitute 20% of adult body weight.
Functions:
• Acts as building blocks of
cells
• Regulates hemoglobin
• Acts as a source of energy
• Regulate muscle contraction
& formation of enzymes
Sources:
• Animal source: milk , eggs , meet , fish
• Plant sources: pulses , cereals ,beans ,

12. • Composed of smaller sub units called
fatty acids.
• Saturated fatty acids: all animal fats
except fish oil.
• Unsaturated fatty acids: al vegetable
oils except coconut & palm oils.
Functions:
• Provide energy; 1g of fat provide 9
calories of energy
• Provide essential fatty acid needed for
growth
• maintain our body temperature
• Provide support to organs

13. Definition:
“Nutrients required in small amount necessary
for healthy function of all body’s system.”
It includes:
1. Vitamins
2. Minerals
Vitamin
s
Water
Soluble
Fat Soluble
Vitamin C
Vitamin A,D,E,K

14. Vitamin A
• It is fat soluble generally found in
Retinol & Beta carotene form.
• Retinol present in animal while Beta
carotene in plant.
Functions:
• Important nutrient for normal vision
especially in dark
• maintain & help in rebuilding of
glandular & epithelial tissues
• Necessary for normal skeletal
growth of human
• Act as anti-infective agent

15. Vitamin D
• Fat soluble found calceferol (D2) &
Cholecalceferol (D3) form.
• Calceferol derived from plants while
choleceferol found in animals.
• Sunlight also converts the
cholesterol of body skin vitamin D.
Functions:
• Promote intestinal absorption of Ca &
P
• Facilitate in Ca deposition in bones &
teeth
• Promote bone dissolution &

16. Vitamin E
• Fat soluble vitamin also known as
Tocopherol “a anti-sterility vitamin”.
Functions:
• Act as antioxidant
• Maintain stability of cell
membrane
• Due to anti-neoplastic effect
raises the concentration of high
density lipid cholestrol

17. Vitamin K
• Cofactor of enzymes & act as the catalyst
for the for of prothrombine which have two
types
• Phylloquinone-K1 found in fresh & dark
green leafy vegetables while Manaquinone-
K2 by the synthesis of bacterias in intestine.
• Destroyed by freezing , minerals oils &
rancid fats.
Functions:
• Stimulate the production of
Coagulation factors
• Synthesize proteins for human body
• Act as catalyst for activating the

18. Vitamin C
• It is water soluble vitamin
• it is ascorbic acid
• it is most unstable of all vitamin &
destroy at high temperature ,
oxidation , drying & storage.
Functions:
• It is a potent antioxidant & has
important role in tissue oxidation
• Involve in absorption ,
mobilization , distribution &
intoxication of metal ions
• Protect eyes & lungs from

19. • Inorganic chemical elements present
throughout the body
• Acts as co-factors of enzymes for
metabolism
• Form parts of structure of body
tissue
• Vital to physical and mental
development
Types:
There are two types
1. Macro minerals
2. Trace minerals

20. Macro minerals

21. Trace minerals
Major functions:

22. Rickets is the softening & weakening of bones in children ,
usually because of extreme & prolonged vitamin D deficiency .
Symptom:
• Bowed legs
• Stunted growth
• bone pain
Treatment:
Vitamin D & calcium

23. The extreme lack of protein causes an osmotic imbalance in the
gastro-intestinal system causing swelling of the gut diagnosed as
an edema or retention of water
Symptoms:
• Fatigue
• Diarrhea
• Loss of muscle mass
• Failure to grow or gain weight
• Edema (swelling) of ankles , feet &
belly
Treatment:
By eating more protein &

24. Low blood glucose ( carbohydrate) , also called low
blood sugar or hypoglycemia , occurs when the level of
glucose in your blood drops below what is healthy for you.
• For many people with diabetes , this means glucose
reading lower than 70 mg/dL
Symptoms:
• An irregular or fast heart beat
• Fatigue & pale skin
• Anxiety & sweating
• Hunger & irritability
Treatment:
Eating foods high in
simple sugars ,
dextrose , glucagon
e.t.c

27. NOW YOU CAN ASK
QUESTIONS