Utilization of foods,Physical activities,different components of variable nutritional value of food, classification of food nutrients,water,mineral salt
Benefit Of Healthy Eating - A Guide For Healthy DietArbab Usmani
it’s important to know that healthy eating is completely different from dieting. Healthy eating is not simply about losing weight, or reaching ‘ideal’ body shape. It does not involve totally avoiding food, or surviving on the celebrity fad diet. Healthy eating is, fundamentally, about balance.Balance means balancing between eating the
food you enjoy, and not eating too much of it. ‘Dieting’ is
short-term, whereas healthy eating is something that can
be continued throughout your life.
Document credit - http://www.sastasundar.com/
Benefit Of Healthy Eating - A Guide For Healthy DietArbab Usmani
it’s important to know that healthy eating is completely different from dieting. Healthy eating is not simply about losing weight, or reaching ‘ideal’ body shape. It does not involve totally avoiding food, or surviving on the celebrity fad diet. Healthy eating is, fundamentally, about balance.Balance means balancing between eating the
food you enjoy, and not eating too much of it. ‘Dieting’ is
short-term, whereas healthy eating is something that can
be continued throughout your life.
Document credit - http://www.sastasundar.com/
Jobfit Health Group provides occupational healthcare and workplace health solutions for business and industry across Australia.
Our healthcare professionals can provide your workforce with group or individual health and wellness sessions, assisting with improvement in productivity and reduced absences.
This presentation provides information about nutrition and weight management.
Email us info@jobfit.com.au for more information.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
SPEECH OUTLINE : INFORMATIVE SPEECH
TOPIC : HEALTHY LIFESTYLES
BY MAHFUZAH MOHD MANSOR
INTRODUCTION:
- The definition of healthy lifestyles
- Statistic about healthy lifestyles of the students
BODY:
1: Healthy Body
- What: Exercise, Physical Activity
- How: Spend time for exercise, Get enough rest, body' function.
- Benefits: Allah loves a strong believer, become energetic, less diseases.
2: Healthy Food
- What: Eating habits that are suitable for needs of the body
- How: plan in Consuming food (different people has different consume of food), taking breakfast, eat halal (lawful) food.
- Benefits: Al-Baqarah: 168, function food gives a beneficial source of health, maintain the body.
3: Healthy Mind
- What: Good thinking reflects to action
- How: good intention, use time wisely, planning our lives, Relationship with Allah
- Benefits: Gives strength, rewards by Allah.
CONCLUSION:
- Emphasizes the relationship between healthy body, food and mind.
- Good mind is in healthy body
* CCDS 2351, Class for PRESENTATION SKILLS & CRITICAL THINKING on 11th May 2013. Section 6, Semester 2, 2012/2013 with sister HANNAT TOPE AHMAD ABDUSSALAM as my trainer.
Jobfit Health Group provides occupational healthcare and workplace health solutions for business and industry across Australia.
Our healthcare professionals can provide your workforce with group or individual health and wellness sessions, assisting with improvement in productivity and reduced absences.
This presentation provides information about nutrition and weight management.
Email us info@jobfit.com.au for more information.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
SPEECH OUTLINE : INFORMATIVE SPEECH
TOPIC : HEALTHY LIFESTYLES
BY MAHFUZAH MOHD MANSOR
INTRODUCTION:
- The definition of healthy lifestyles
- Statistic about healthy lifestyles of the students
BODY:
1: Healthy Body
- What: Exercise, Physical Activity
- How: Spend time for exercise, Get enough rest, body' function.
- Benefits: Allah loves a strong believer, become energetic, less diseases.
2: Healthy Food
- What: Eating habits that are suitable for needs of the body
- How: plan in Consuming food (different people has different consume of food), taking breakfast, eat halal (lawful) food.
- Benefits: Al-Baqarah: 168, function food gives a beneficial source of health, maintain the body.
3: Healthy Mind
- What: Good thinking reflects to action
- How: good intention, use time wisely, planning our lives, Relationship with Allah
- Benefits: Gives strength, rewards by Allah.
CONCLUSION:
- Emphasizes the relationship between healthy body, food and mind.
- Good mind is in healthy body
* CCDS 2351, Class for PRESENTATION SKILLS & CRITICAL THINKING on 11th May 2013. Section 6, Semester 2, 2012/2013 with sister HANNAT TOPE AHMAD ABDUSSALAM as my trainer.
It is very important to develop healthy food habit among growing children because it directly affects overall weight, growth and development of growing child
Nutrition, Carbohydrates, Proteins, Fats, Vitamins and MineralsTiffy John
A WIDE OVERVIEW OF NUTRITION - Types of nutrition – autotrophy, heterotrophy. Nutritional requirements – carbohydrates,
proteins, lipids, minerals (Ca, Fe, I), vitamins (sources and deficiency disorders), nutritional disorders, Body Mass index, functions of food, good carbohydrates, bad carbohydrates, good fats, bad fats, regulation of blood sugar, structure of proteins, structure of fats, vitamins and mineral deficiency chart
Food is a nutritive substance taken by an organism for growth work, repair and maintaining life processes. Food is a kind of fuel for the living things. Just as petrol fuel for our car, in the same way, food is a fuel for our body.
FOODS WE EAT - ENVIRONMENTAL STUDIES CLASS III-CBSEBIOLOGY TEACHER
Most of our food is made of these things. We get food from plants and animals. Depending on what grows easily at which place, different things are eaten at different places. We not only eat different things but we also use the same things to prepare a variety of food items.
Food can be defined as anything edible that can be solid, semisolid or liquid which when swallowed, digested and assimilated in the body, proves useful to it. These substances not only keep the person alive, but also provide energy used for growth and development, regulate the body processes and protect the body from diseases.
Adv. biopharm. APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMSAkankshaAshtankar
MIP 201T & MPH 202T
ADVANCED BIOPHARMACEUTICS & PHARMACOKINETICS : UNIT 5
APPLICATION OF PHARMACOKINETICS : TARGETED DRUG DELIVERY SYSTEMS By - AKANKSHA ASHTANKAR
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
The Gram stain is a fundamental technique in microbiology used to classify bacteria based on their cell wall structure. It provides a quick and simple method to distinguish between Gram-positive and Gram-negative bacteria, which have different susceptibilities to antibiotics
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
CDSCO and Phamacovigilance {Regulatory body in India}NEHA GUPTA
The Central Drugs Standard Control Organization (CDSCO) is India's national regulatory body for pharmaceuticals and medical devices. Operating under the Directorate General of Health Services, Ministry of Health & Family Welfare, Government of India, the CDSCO is responsible for approving new drugs, conducting clinical trials, setting standards for drugs, controlling the quality of imported drugs, and coordinating the activities of State Drug Control Organizations by providing expert advice.
Pharmacovigilance, on the other hand, is the science and activities related to the detection, assessment, understanding, and prevention of adverse effects or any other drug-related problems. The primary aim of pharmacovigilance is to ensure the safety and efficacy of medicines, thereby protecting public health.
In India, pharmacovigilance activities are monitored by the Pharmacovigilance Programme of India (PvPI), which works closely with CDSCO to collect, analyze, and act upon data regarding adverse drug reactions (ADRs). Together, they play a critical role in ensuring that the benefits of drugs outweigh their risks, maintaining high standards of patient safety, and promoting the rational use of medicines.
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
Colonic and anorectal physiology with surgical implications
HEALTHY EATING HABIT
1. “HEALTHY EATING HABIT”
Paper presented At
MEDICAL SEMINAR ORGANISED
BY The
Medical Services Of International
Institute Of Tropical Agriculture
ON 30TH APRIL 2008.
BY
DIETITIAN TUNDE AJOBO (RD) MNDA
2.
3.
4. INTRODUCTION
Our bodies are made of Skin,
Muscle, Bone and Organs, the
Organs are made of tissue, and
those tissues are made of cells. In
essence each are made up of
millions of cells!
These cells all die and have to be
replaced. How do we replace
them? How do we build new cells?
5. The raw materials come from only
one place- what we put in our
mouth.
If we put healthy food in our
mouth, we make healthy cells but
if we put unhealthy food in our
mouth, then we have raw
materials that are unhealthy and
produce inferior, sick cells that
can make us sick!
6. Among all human activities
eating undoubtedly has the
greatest effect on Health!
After breathing eating is
what we do most frequently
during a lifetime.
7. What is food?
Food — Anything that; when
taken into the body, serves
to nourish, build, and repair
tissues, supply energy, or
regulate body processes.
8. To be built up and to perform
its functions, the human body
must be supplied with foods
which contains ―Nutrients‖ and
energy to assemble these
components and ensure the
proper functioning of the
organs.
9. The work resulting from the utilization
of foods by the body is used mainly for:
Maintenance of the vital
functions
This is the energy necessity for life, i.e.
The energy used for beating the heart
Blood circulation
Respiration
Digestion
Maintenance of the body temperature
at 370C
10. Physical activities
It is clear that energy requirement
depend on the type of activity and
therefore vary widely; from 75 to
300 calories (and more) per hour.
Consequently a person caloric
requirement will clearly depend
on his occupation.
A docker will need more energy
than a watch- maker.
11. Growth
Our body obtains the substances
essentials for its own construction
from food.
Food also forms the basic material
for tissue maintenance and repair.
Indeed most of the body’s cells have
a much shorter span of life than the
body itself.
The cells age, die and are then
replaced by other cells that the body
has built from the food.
12. This is also true for the healing of
wounds, for example.
Protection
It is not sufficient to supply the body
with the means for growth and action.
It should also be protected against
diseases, infections, and environment
stress such as noise, over work e.t.c.
Food also supplies the body with the
substances it requires, for its own
protection.
13. Foods consist of different components of
variable nutritional value called nutrients:
These are:
Carbohydrates - e.g. Yam Cassava,
Plantain, Cocoyam, Potato, Rice, Corn etc
Proteins — e.g. Meat, Milk, Egg, Fish,
Fats/Oil — Butter, Margarine, Palm oil, Soy
oil, Cotton Oil,
Minerals Salt -e.g. Potassium, Calcium,
Iron, Phosphorus, Iodine, Na+
Vitamins, e.g. Vitamin C and B Complex,
Vitamin A, D, E, K.
Water
14. They are classified according to their
basic functions, as.
Energy Factors
Carbohydrates: 1gm of carbohydrates - 4 calories
Fats: 1 gm of Fat - 9 calories
Protein May also 1gm of protein - 4 calories
Alcohol 1gm – 7 calories
Building factors:
These are mainly proteins, factors for
building tissues and organs, and mineral
salts, which play a part in building bones
and teeth. However, water, fats and
carbohydrates are also components of all
the body’s cells.
15. Protective factors:
Vitamins and mineral salts. Some
proteins and fat also helps.
It is important that healthy
patterns be established early to
prevent the development of
conditions such as obesity and
hypertension that may increase
disease risk in later year.
16. Eating adequate amounts of
essential nutrients coupled
with energy intake in balance
with energy expenditure, is
essential to maintain health
and to prevent diseases.
Individual foods as well as
foods within the same food
group vary in their nutrient
content.
17. No one food contains all the known
essential nutrients.
Eating foods from each of the different
food groups helps ensure that all
nutrients needs are met.
Portion number and size should be
monitored to ensure adequate nutrient
intake without exceeding energy
needs.
Healthy individuals obtain an adequate
nutrient intake from foods .
18. Vitamin and minerals supplements
are not a substitute for a balanced
and nutritious diet, there is need
to emphasize the intake of fruits,
vegetables, and grains.
Excessive food intake, especially
of foods high in saturated fat,
sugar, and salt, should be
avoided.
Eat according to guide line in food
pyramid.
19. Consume a variety of grain products,
including whole grains.
Grain products provide complex
carbohydrates, vitamins, minerals, and
fibre.
Foods high in starches
(Polysaccharides: e.. Bread, cereals,
potatoes) are recommended over
sugar (monosaccharides and
dissacharides).
Foods that are sources of whole grains
as well as nutrient — fortified and
enriched starches (such as cereals)
should be major sources of calories in
the diet.
20. Consume a variety of fruits and
vegetables.
Habitually consuming a variety of fruits
and vegetables (especially those that
are dark green, deep orange or yellow)
helps ensure adequate intakes of
micronutrients normally present in this
food group.
Fruit and Vegetables also have a high
water content and hence a low energy
density.
21. Dietary patterns characterized
by a high intake of fruits and
vegetables are associated with
a lower risk of developing
heart disease, stroke and
hypertension.
Fruits and vegetable should be
taken daily, both as meals and
snacks.
22. To ensure an adequate fiber intake, eat
whole fruit and vegetable rather
than juice.
Food sources: Oranges, Apple, Grape,
Watermelon, Pineapple etc.
Proteins are needed in the body on daily
basis because the body cannot store it.
Proteins are widely distributed in nature:
The main sources of dietary proteins are
Animal proteins: Meat, fish, eggs, milk,
cheese etc.
23. Vegetable proteins:
cereals (Bread) pulses (Lentils, chick-
peas, beans) vegetables usually have a
low protein content (1 to 2%) proteins
form the basic structure of each of the
body’s cells.
Therefore they are essential for life
and with greater reason for growth.
Children, pregnant and lactating
women need additional protein for
synthesis of new tissues.
24. Animal protein foods are complete
because they contain balanced
proportions of all the essential amino
acids while protein from plant foods
are incomplete, lacking one or more
essential amino acids.
Fat and Oil:
Fat supply the body with energy,
provide the building blocks for cell
membrane and help key systems in the
body function properly. It helps in the
absorption of fat soluble vitamin
A,D,E,K. Not all fat are bad.
25. Polyunsaturated and
Monounsaturated fats
(helpful
to heart) e.g. fish oil, nuts, and
vegetable oils (Soy oil) etc.
Saturated fat and trans fats
(increases blood cholesterol) e.g. Fatty
meat, butter, whole milk, coconut, Palm
kernel oil. Trans . fats are found naturally in
some foods, the major source in the diet is
partially hydrogenated oil.
Examples of foods that may contain trans
fats are: cookies, crackers, muffins, potato
chips, and stick margarine.
26. Water:
Water is essential for life.
The body can go without food for
several days but it cannot do
without water. It is the most
important component of the
human body.
It represents, on average 66% of
bodyweight in adult and almost
75% in new-born.
27. Body water is divided into two
compartments:
Intracellular, approximately 50% of
bodyweight and 2/3 of total body
water.
Extracellular.
Water has various functions:
It helps build and renew tissues
It acts as a solvent and carrier of
nutrients in solution and waste
products.
It is required for numerous reactions.
Mineral salt.
28. Mineral Salt
The body contains approximately 4%
minerals, which, in common with all
other components, must be supplied
by the diet.
Minerals do not provide energy in
themselves but, because they form
part of the tissues and skeleton, they
are essential for growth.
29. For example Calcium,
Phosphorus, Potassium, Sulphur,
Sodium, Chlorine and Magnesium:
Sodium and potassium govern the
water balance inside and outside
the cells.
Potassium is mainly found inside
the cells, sodium outside. Iron is
essential for the formation of the
red corpuscles.
30. To nourish yourself optimally, you
need to eat foods that provide
adequate amounts of essential
nutrients and energy.
Research confirms that dietary
excesses, especially of energy, fat
and alcohol, contribute to many
diseases, including heart disease,
cancer, diabetes and liver
disease.
31.
32. “May your food be your medicine and
your medicine be your food”
Hippocrates, Greek Physician 5th Century b.C.