This document summarizes a lecture on factors of malnutrition. It discusses the key determinants and factors affecting nutritional status like socioeconomic factors, cultural practices, maternal malnutrition, and frequent infections. It also outlines the role and classification of foods based on their origin, chemical composition, nutritional value and functions. The objectives are to describe the determinants of malnutrition, factors affecting nutritional status, roles of foods and classification of foods.

1. Program: B.Sc Nursing, Second Year
BNSG-201 Nutrition & Biochemistry
Unit No.1. Introduction
Topic- : Factors of Malnutrition
Lecture No. 4
Dr. Sudharani B Banappagoudar
Professor, SONS/OBG
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2. NUTRITION - UNIT I
INTRODUCTION
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3. Outline
• Introduction
• Determinants / Factors of Malnutrition
• Factors Affecting Nutritional Status
• Role of food and its medical value
• Classification of foods based on Origin , Nutritional Value, Chemical composition,
Functions
• Learning outcomes
• Exercise
• References
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4. INTRODUCTION
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What are Nutrients?
The foods we eat contain nutrients. Nutrients are substances required by the body to perform
its basic functions. Nutrients must be obtained from our diet, since the human body does not
synthesize or produce them. Nutrients have one or more of three basic functions: they
provide energy, contribute to body structure, and/or regulate chemical processes in the body.
These basic functions allow us to detect and respond to environmental surroundings, move,
excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients
required for the body to function and maintain overall health. These are carbohydrates,
lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be
harmful (such as natural toxins common in plant foods and additives like some dyes and
preservatives) or beneficial (such as antioxidants).

5. INTRODUCTION
Nutrition is
The provision of the materials necessary in the form of food to cells and organisms
to support life.
Healthy diet prevents or alleviates - common health problems.
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6. Objectives
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By the end of this chapter, you will be able to describe
• Introduction
• Determinants / Factors of Malnutrition
• Factors Affecting Nutritional Status
• Role of food and its medical value
• Classification of foods based on Origin , Nutritional Value, Chemical
composition, Functions

7. Determinants
/ Factors of
Malnutrition
11.Maternal
Malnutrition,
Low Birth Weight
3.Religious/Traditional
5. Production,
6. System of Distribution
4. Child Rearing
Practices - Faulty
Child Feeding Practices
7. Life style,
8. Food Habits
9. Frequent Infections
1. Socioeconomic -
Large Families, Dietary
Inadequacy
10. High Female
Illiteracy
2. Cultural, Taboos And
Superstitions
Determinants / Factors of Malnutrition
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8. Factors Affecting Nutritional Status
Pregnant women Lactating women Infants
Preschool children Adolescent girls
Elderly, and socially
deprived
High Risk Groups are
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9. ROLE OF FOOD AND ITS MEDICAL VALUE
1. PROVIDE ENERGY
2. BODYBUILDING
3. REGULATES BODILY ACTIVITIES
4. PROVIDE RESISTANCE TO DISEASES
5. SOCIAL FUNCTIONS OF FUNCTION
6. PSYCHOLOGICAL FUNCTIONS OF FOOD
7. NUTRITIONAL STATUS
8. ELIMINATION OF DEFICIENCY DISEASES
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10. CLASSIFICATION OF FOODS
1. Origin 2. Chemical Composition
3. Function 4. Nutrition Value
CLASSIFICATION
OF FOODS
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11. 1. • Foods of animal origin
2. • Foods of vegetable origin
BASED ON ITS ORIGIN
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12. BASED ON CHEMICAL COMPOSITION
1. Proteins 2. Fats,
CHO
3. Minerals 4. Vitamins
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13. BASED ON ITS FUNCTION
1. Body building foods –
Amino acids, Proteins
2. Energy giving foods
– Carbohydrates (wheat,
rice)
3. Protective foods
–
Vitamins and Minerals
BASED ON ITS FUNCTION
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14. Based on Nutrition Value
1. Cereals & Millets 2. Pulses & Legumes
3. Milk, Milk
Products & Meat
4. Fruits &
Vegetables
5. Fats & Sugars
Based on Nutrition Value
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15. EXERCISE
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• Explain Determinants / Factors of Malnutrition
• Classify of foods based on Origin , Nutritional Value, Chemical composition, Functions

16. LEARNING OUTCOMES
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The student explained about
• Determinants / Factors of Malnutrition
• Factors Affecting Nutritional Status
• Role of food and its medical value
• Classification of foods based on Origin , Nutritional Value, Chemical composition,
Functions

17. Student effective learning outcome
1.Application of concepts of topic & it’s technological application.
2.Ability to interpret and analyze data into information and to design and conduct experiments.
3.Understanding available tools and products and ability to use it effectively.
4.Adaptive Thinking Skills
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18. Reference
1.Essentials of nutrition and biochemistry for basic B sc nursing I clement
2. Food & nutrition for nurses (B sc nursing) by Ruma Singh
3. A textbook of nutrition B.Sc(n) first year Darshan Soni
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