Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
Nutrition is the study of the nutrients in food and how they nourish the body.
Nutrients are components of food that are needed for the body to function
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Introduction of Nutritional requirements ( according to RDA data ), different methods for assaying nutritional requirements, interaction with other nutrients and Antagonists & Analogues of vitamins.
food guide Pyramids
A graphic representation of the structure of a food chain, depicted as a pyramid having a broad base formed by producers and tapering to a point formed by end consumers
Common Sources of Various Nutrients and Nutritional Requirements According to...SmritiVerma55
Nutrition being a very broad and expansive topic in itself, the ppt aimed at summing it up, giving a few basic concepts to MBBS students in a very short span, and make them capable of carrying out a brief nutritional assessment of their patients in future and provide them with some meaningful counseling and advice.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
Nutrition is the study of the nutrients in food and how they nourish the body.
Nutrients are components of food that are needed for the body to function
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Introduction of Nutritional requirements ( according to RDA data ), different methods for assaying nutritional requirements, interaction with other nutrients and Antagonists & Analogues of vitamins.
food guide Pyramids
A graphic representation of the structure of a food chain, depicted as a pyramid having a broad base formed by producers and tapering to a point formed by end consumers
Common Sources of Various Nutrients and Nutritional Requirements According to...SmritiVerma55
Nutrition being a very broad and expansive topic in itself, the ppt aimed at summing it up, giving a few basic concepts to MBBS students in a very short span, and make them capable of carrying out a brief nutritional assessment of their patients in future and provide them with some meaningful counseling and advice.
SHARE Webinar: Optimal Nutrition for Cancer Survivorsbkling
SHARE hosted a webinar featuring this presentation on May 8, 2013. Jessica Iannotta, Chief Clinical Officer at Meals to Heal, reviewed the current guidelines for nutrition and cancer survivorship, including highlights of cancer-fighting foods that can help to decrease risk of recurrence. She provided helpful strategies on how to implement these recommendations into your current diet and lifestyle. questions related to nutrition and cancer.
The information in this presentation is not intended to be a substitute for professional medical advice, diagnosis or treatment.
Audio and slides for this presentation are available on YouTube: http://youtu.be/UVRYzgFqVGM
Dana-Farber Nutritionist Hillary Wright presents on how to fight cancer with your fork. She discusses the importance of healthy eating, and dispels some of the common myths about certain foods and cancer.
An enzyme is a substance that acts as a catalyst in living organisms, regulating the rate at which chemical reactions proceed without itself being altered in the process. The biological processes that occur within all living organisms are chemical reactions, and most are regulated by enzymes
The aqueous humour is a transparent, watery fluid similar to plasma, but containing low protein concentrations. It is secreted from the ciliary epithelium, a structure supporting the lens
The cornea is the transparent front part of the eye that covers the iris, pupil, and anterior chamber. The cornea, with the anterior chamber and lens, refracts light, with the cornea accounting for approximately two-thirds of the eye's total optical power.
Lens is a transparent, biconvex, crystalline structure placed between iris and the vitreous in a saucer-shaped depression, the patellar fossa. The lens is a crystalline structure that is avascular and is devoid of nerves and connective tissue
It consists of three distinct part:
Lens capsule
Anterior lens epithelium, and
Lens substance or lens fibres
Small amounts of vitamins are required in the diet to promote growth, reproduction, and health. Vitamins A, D, E, and K are called the fat-soluble vitamins, because they are soluble in organic solvents and are absorbed and transported in a manner similar to that of fats.
Water soluble vitamins include Vitamin C and the vitamin B complex: thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), Vitamin B6, biotin (B7), folic acid (B9), Vitamin B12. Vitamin A in its Beta-Carotene form is also water-soluble.
The tear film is a complex mixture of substances secreted from multiple sources on the ocular surface, including the lacrimal gland, the accessory lacrimal glands, the meibomian glands, and the goblet cells.
A picornavirus is a virus belonging to the family Picornaviridae, a family of viruses in the order Picornavirales. Vertebrates, including humans, serve as natural hosts. Picornaviruses are nonenveloped viruses that represent a large family of small, cytoplasmic, plus-strand RNA viruses with a 30-nm icosahedral capsid.
Poxviruses are brick or oval-shaped viruses with large double-stranded DNA genomes. Poxviruses exist throughout the world and cause disease in humans and many other types of animals. Poxvirus infections typically result in the formation of lesions, skin nodules, or disseminated rash.
Leptospirosis is a bacterial disease that affects humans and animals. It is caused by bacteria of the genus Leptospira. In humans, it can cause a wide range of symptoms, some of which may be mistaken for other diseases. Some infected persons, however, may have no symptoms at all.
The human immunodeficiency virus (HIV) is a lentivirus (a subgroup of retrovirus) that causes HIV infection and over time acquired immunodeficiency syndrome (AIDS).
Treponema is a genus of spiral-shaped bacteria. The major treponeme species of human pathogens is Treponema pallidum, whose subspecies are responsible for diseases such as syphilis, bejel, and yaws.
Haemophilus is the name of a group of bacteria. There are several types of Haemophilus. They can cause different types of illnesses involving breathing, bones and joints, and the nervous system. One common type, Hib (Haemophilus influenzae type b), causes serious disease. It usually strikes children under 5 years old
Moraxella is a genus of Gram-negative bacteria in the Moraxellaceae family. It is named after the Swiss ophthalmologist Victor Morax. The organisms are short rods, coccobacilli, or as in the case of Moraxella catarrhalis, diplococci in morphology, with asaccharolytic, oxidase-positive, and catalase-positive properties
Pseudomonas is a type of bacteria that can cause infections. Pseudomonas is a common genus of bacteria, which can create infections in the body under certain circumstances. There are many different types of Pseudomonas bacteria
Neisseria gonorrhoeae is the obligate human pathogen that causes the sexually transmitted disease (STD) gonorrhea. This Gram-negative diplococci/gonococci does not infect other animals or experimental animals and does not survive freely in the environment. The gonococcal infection occurs in the upper or lower tract, pharynx, ophthalmic area, rectum, and bloodstream. During the 1980’s gonorrhea was also referred to as “the clap” when public awareness was quite minimal. This was one of the venereal diseases prostitutes hoped to contract since it resulted in infertility by pelvic inflammatory disease (PID). As documentation, diagnostic testing, and public awareness improved, there has been a decline in incidence reports, however, it is still considered a very common infectious disease.
Meningococci are a type of bacteria that cause serious infections. The most common infection is meningitis, which is an inflammation of the thin tissue that surrounds the brain and spinal cord. Meningococci can also cause other problems, including a serious bloodstream infection called sepsis. In its early stages, you may have flu-like symptoms and a stiff neck. But the disease can progress quickly and can be fatal. Early diagnosis and treatment are extremely important. Lab tests on your blood and cerebrospinal fluid can tell if you have it. Treatment is with antibiotics. Since the infection spreads from person to person, family members may also need to be treated.
A vaccine can prevent meningococcal infections.
Diphtheria is an infection caused by the bacterium Corynebacterium diphtheriae. Diphtheria causes a thick covering in the back of the throat. It can lead to difficulty breathing, heart failure, paralysis, and even death. CDC recommends vaccines for infants, children, teens and adults to prevent diphtheria. The presentation consists of basic concepts regarding the bacteria and its infection. It has explanation in detail about signs and symptoms of Diptheria
Contraindications, Adverse reactions and ocular nutritional supplementsArun Geetha Viswanathan
utritional supplements comprise a great deal of the products available over the counter in most pharmacies. Although most vitamin supplements are relatively harmless—except for the fat soluble ones A, D, E, and K—they are not the only supplements available to patients. Some of these other, non-vitamin supplements can actually be harmful to patients and often they have been proven to be ineffective. This doesn’t mean that patients will stop taking them though, which in turn leaves the potential for contraindications of nutritional supplements with prescription-based drugs wide open.
Ageing is a gradual process that takes place over many decades. Most theories of ageing relate to impaired DNA replication and loss of cell viability and hence the viability of the body’s organs. Ageing is often accompanied by socioeconomic changes that can have a great impact on the nutritional needs and status of elderly individuals. The incidence of disability increases with ageing, with over a third of the elderly population limited by chronic conditions and unable to carry on normal daily living activity
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
1. Unit: I
Introduction to Nutrition and Food Science, Food
Groups and Food Pyramid Balanced diet for different
age groups, Recommended dietary Allowances
Assessment of Nutritional Status.
Attribution-NonCommercial-ShareAlike
4.0 International (CC BY-NC-SA 4.0)
2. Unit: I
Introduction to Nutrition and Food Science,
Food Groups and Food Pyramid
Attribution-NonCommercial-ShareAlike
4.0 International (CC BY-NC-SA 4.0)
3. What is Food Science ?
Food science is the applied science devoted to the study of food.
"the discipline in which the engineering, biological, and
physical sciences are used to study the nature of foods, the
causes of deterioration, the principles underlying food
processing, and the improvement of foods for the
consuming public"
4. What is Nutrition?
Nutrition is the science that interprets the interaction of
nutrients and other substances in food in relation to
maintenance, growth, reproduction, health and disease of
an organism. It includes food intake, absorption,
assimilation, biosynthesis, catabolism, and excretion
5. Food Groups
• Classification food can be done in many ways.
• We will be looking into some of these
classification today!
1. Classifications based on nutritive value
2. Functional classification of foods
6. Food Groups
• Food may be broadly classified into 11 groups based on their nutritive values
1. Cereals and millets
2. Pulses
3. Nuts and oilseed
4. Vegetable
5. Fruits
6. Milk and milk products
7. Eggs
8. Meat, fish and other animal foods
9. Fats and oils
10. Sugar and other carbohydrate foods
11. Condiments and spices
7. Food Groups
Cereals and millets
• A staple food (rice, wheat, puffed cereals, ragi)
• 70%-80% of diet of the low income groups (6K to 10K monthly
income) in India
• Contain 6-12% of proteins
• Source of B vitamins (thiamine, niacin, pantothenic acid and
Vit B6)
• Contains mineral such as P and Fe
• Ragi is an exception - rich source of calcium (0.4%)
• Deficient in Vit A,D, B12 and C (exception: Yellow maize -
carotene/Provitamin A)
8. Food Groups
Pulses
• Rich in proteins and supplement cereals effectively
• Contain 19-24% of proteins
• Source of B vitamins (thiamine, niacin, pantothenic acid and Vit B6) and
minerals
• Deficient in Vit A,D, B12 and C
• Puffed pulses: puffed Bengal gram (chickpea)
• Tener pulses: green Bengal gram, green beans (contain fair amount of vit C)
10. Food Groups
Nuts and oilseeds
• Rich in proteins and fat (Soybean)
• Contain 18-40% of proteins
• Source of Vit B, Vit E and minerals like P and Fe
• Sesame seeds are rich in calcium
• Used as a milk substitute for infants over 6 months
• Deficient in Vit A,D, B12 and C
13. Food Groups
Vegetables : Green leafy vegetables
• Rich in sources of carotene (pro vit A)
• Source of calcium, riboflavin, folic acid and vitamin C
• 100g for adults and 50g for children – for optimum carotene,
folic acid and vit C
• Cheapest and easily available among protective foods
14. Food Groups
Vegetables : Roots and tubers
• Potato, sweet potato, tapioca, carrot, elephant yam and
colocasia
• Good source of carbohydrate
• Poor source of proteins (exception: Potato)
• Carrot and yellow sweet potato are good source of carotene
• They should not be used to substitute cereals since they lack
protein
15. Food Groups
Fruits
• Good source of Vit C
• May also contain carotene (Mango and papaya)
• Amla and guava are rich in vit C
• tomato, citrus fruits, cashew fruit, pine apple are sources of
carotene
• Apple, banana and grapes are poor sources of Vit C
17. Food Groups
Milk and Milk products
• Rich in proteins
• 1 liter cow milk: 35g protein, 35g fat, 1g calcium, 1.5mg
riboflavin, 1500 I.U of Vit A and Vit B and other minerals
• Buffalo milk had higher fat content than cows milk
• Deficient of iron, Vit C and D
Full fat milk powder Skimmed milk powder
• 8 times rich than milk from cows milk
containing 26% proteins and 26% fat
• Used in place of fresh milk
• prepared from fat free milk, no fat and no
vit A
• 35% proteins
• 10 times rich than skimmed milk
• Can supplement diet of children (not for
infants)
18. Food Groups
Eggs
• Hens Egg: 13% protein and 13% fat
• Rich in Vit A
• Source of Vit D (no vit C)
• Duck: 12% protein, devoid of fat and
Vit A
• Egg Yolk: 15% proteins, 27% fat, Vit A
• Used as a supplement to diets of
infants
19. Food Groups
Meat, Fish and other animal foods
Meat
• Protein rich: 18-22%
• Vit B, (No vit A, C, or D)
Fish
• Rich in protein
• Vit B, Vit A and D
• Large fishes: Phosphorus, deficient in
calcium
• Small Fishes: Rich in calcium
Liver
• Rich in proteins
• Vit D, A, B complex
• Richest source of Vit B12
21. According to Dietary guidelines
for Indians by National
Institute of Nutrition food are
conventionally grouped as :
1. Cereals, millets and pulses
2. Vegetables and fruits
3. Milk and milk products,
egg, meat and fish
4. Oils & fats and nuts &
oilseeds
Food Groups
Fats and oils
• Contains essential fatty acids
• Vit A and Vit E
Sugar and other carbohydrates foods
• Cane sugar, Jaggery, honey, syrup
• Primary sources of energy
Condiments and spices
• They are not essential part of nutrition
• Spices like turmeric, ginger, garlic, cumin
and cloves are rich in antioxidants.
22. Functional Classification
of Foods
Food
Energy yielding foods Body building foods Protective foods
• Rich in carbohydrates
and fats
• Cereals, roots and
tubers, dried fruits, sugar
and fats
• Milk, egg, meat and fish
rich in proteins
• Pulses, oil seeds and nuts
and low fat oilseed flours
rich in proteins of
medium nutritive value
• Rich in proteins,
Vitamins and minerals
• Milk, egg, fish and
liver: High biological
value
• Green leafy
vegetables and some
fruits: medium
biological value
23. What is Balanced Diet
A balanced diet is one which
provides all the nutrients in
required amounts and proper
proportions
It can easily be achieved through a blend of the four basic food groups. The quantities of foods needed to
meet the nutrient requirements vary with age, gender, physiological status and physical activity.
24. What is Balanced Diet
• Should provide around 50-60% of total calories from carbohydrates,
preferably from complex carbohydrates
• about 10-15% from proteins and 20-30% from fat.
• should provide other non-nutrients such as dietary fibre, antioxidants
and phytochemicals
• Antioxidants such as vitamins C and E, beta-carotene, riboflavin and
selenium protect the human body from free radical damage.
• Other phytochemicals such as polyphenols, flavones, etc., also afford
protection against oxidant damage.
25. Food Pyramid
A food pyramid or diet pyramid is a triangular diagram representing the
optimal number of servings to be eaten each day from each of the basic
food groups.
The first pyramid was published in Sweden in 1974. WHO and FAO, published guidelines that can effectively
be represented in a food pyramid relating to objectives to prevent obesity, chronic diseases and dental caries
based on meta-analysis though they represent it as a table rather than a "pyramid".
26. Food Pyramid
Fats/oil
5g x 5 times
Sugar
5g x 5 times
Milk & Milk Products
100g x 3 times
Pulses
Veg: 30g x 2 times
Non Veg: 30g x 1 time
Vegetables
100g x 3 times
Fruits
100g x 1 times
Cereals and Millets
30g x 12 times
BALANCED DIET FOR ADULT MAN
Elderly man: Reduce 3 portions of cereals and millets and add an extra serving of fruit
27. Food Pyramid
Fats/oil
5g x 4 times
Sugar
5g x 4 times
Milk & Milk Products
100g x 3 times
Pulses
Veg: 30g x 2 times
Non Veg: 30g x 1 time
Vegetables
100g x 3 times
Fruits
100g x 1 times
Cereals and Millets
30g x 9times
BALANCED DIET FOR ADULT WOMAN
28. Food Pyramid
BALANCED DIET FOR ADULT WOMAN
Extra Portions:
• Pregnant women : Fat/Oil-2, Milk-2, Fruit-1,
Green Leafy Vegetables-1/2.
• Lactating women : Cereals-1, Pulses-2,
Fat/Oil-2, Milk-2, Fruit-1, Green Leafy
Vegetables-1/2
• Between 6-12 months of lactation, diet
intake should be gradually brought back to
normal.
• Elderly women : Fruit-1, reduce cereals and
millets-2.
29. From pyramid to plate
The USDA's
original food
pyramid, from
1992 to 2005
30. From pyramid to plate
The USDA's food
pyramid from 2005
to 2011
31. From pyramid to plate
Myplate USDA's MyPyramid guide on June 2,
2011, concluding 19 years of USDA food
pyramid diagrams.