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introduction to nutrition.pptx

Nutrition is defined as the science of food and its relationship to health, essential from an early age for growth and development. It consists of macronutrients and micronutrients, which are vital for various bodily functions, and malnutrition can lead to health impairments. The document outlines the roles of different nutrients, classifications, and their applications in dietetics.

Healthcare◦
PRESENTED BY, MRS. SANAMBI SHAIKH MSC NURSING (OBG)
INTRODUCTION Nutrition is a basic human need & a prerequisite for healthy life. A proper diet is essential from very early age of life for growth, development and active life. The word nutrition derived from Latin word “Nutrious” which means “To nourish” or “ To cherish.” • Father of nutrition – Antoine Lavoisier • National institute of nutrition – Hyderabad
 Nutrition – it may be defined as the science of food and its relationship to health.  Nutrition is “The science of foods, the nutrients and other substances there in, their action, interaction and balance in relationship to health and disease, the process by which the organism ingests, digests, absorbs, transports and utilizes nutrients and disposes of their end products.”  Health – according to WHO health is defined as the “ state of complete physical, mental, social well being and not merely an absence of disease or infirmity.”  Dietetics – dietetics is the practical application of the principles of nutrition. It includes the planning of meals for well and the sick.
 Nutrient – a substance essential for the growth, maintenance, function and reproduction of a cell or of an organism.  Macronutrient – required in large quantity and form the bulk of our food e.g. proteins, fats, carbohydrates.  Micronutrients – required in small amounts but play an important role in the regulation of metabolic activities e.g. vitamins and minerals.  Malnutrition – impairment of health resulting from a deficiency, excess or imbalance of nutrients.  Under nutrition - is the deficiency of calories and of one or more essential nutrients.  Over nutrition – is an excess of one or more nutrients and usually of calories.
Role of nutrition in maintaining health Resistance to infections Mortality and morbidity Specific deficiency Growth and development
 Basal metabolic rate  Weight  Age  Sex  Climate and environment  Physical activities  Physiological state  Socio economic factors  Cultural factors  Life style and food habits  Food fads  Cooking practices  Child rearing practices  Religion  Traditional factors
 Nutrients are chemical substances found in food that are required by the body to provide energy, give the body structure and help regulate chemical processes.  There are 6 classes of nutrients : 1. Carbohydrates 2. Lipids 3. Proteins 4. Water 5. Vitamins 6. Minerals Nutrients can be further classified as either macronutrients or micronutrients and either organic or inorganic.
 Nutrients that are needed in large amounts are called macronutrients.  There are 3 classes of macronutrients : carbohydrates, lipid and proteins, water. MICRONUTRIENTS  Micronutrients are nutrients required by the body in smaller amounts, but they are still essential for carrying out bodily functions.  Micronutrients include all the essential minerals, vitamins.  Minerals are inorganic nutrients and vitamins are organic nutrients.
ORGANIC NUTRIENTS –  Carbohydrates, fat, protein and vitamins.  Organic nutrients can be made by living organism and are complex made up of many elements carbon, hydrogen, oxygen, and nitrogen. INORGANIC NUTRIENTS –  Water and minerals  Inorganic nutrients do not contain both carbon and hydrogen and they are not created or destroyed.  Minerals are also not digested or broken down they are already in their simplest form.
By chemical nature Carbohydrates, protein, fats, vitamins, minerals, dietary fiber, water By functions in the body  Energy giving  Body building  Protective
By chemical properties • Organic • Inorganic By mass Macronutrients Micronutrients By origin Plant foods Animal foods
By nutritive 12 categories 1. Cereals & millets 2. Pulses 3. nuts & oil seeds 4. vegetables 5. green leafy vegetables 6. non leafy vegetables 7. roots & tubers 8. fruits 9. milk and milk products 10.animal foods – meat, fish, liver, egg 11.carbohydrate food 12.condiments & spices.
1. Shubhangi Joshi, Nutrition and Dietetics 2 nd edition, Tata McGraw – Hill publishing company Limited, New Delhi, 2002. 2. Darshan sohi, A text book of Nutrition 5 th edition, S. Vikas & company (Medical Publishers) India.