Nutrients can be classified in several ways, including by their chemical nature, function, essentiality, concentration, and origin. The main classifications by chemical nature are carbohydrates, proteins, fats, minerals, vitamins, dietary fiber, and water. Carbohydrates, proteins, and fats provide energy and build body tissues, while vitamins and minerals regulate body processes. Nutrients can also be classified as essential or nonessential based on whether the body requires them from food sources. Classification by concentration includes macronutrients needed in large amounts and micronutrients required in small amounts.
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 to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
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 to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
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
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
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
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.
This lesson dives deep into the principles of nutrition. What should we be eating in order to thrive as human beings? This is one of the most charged and controversial topics in existence. But it doesn't have to be. The mystery only comes in when we fail to ask the right questions that relate food to being healthy, not to the treatment of illness. This is made so much easier when we understand the principles of primal nutrition.
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
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
balanced diet preventions and treatments. malnutrion and associatedd conditions. importaance of maintainind ideal ffood habits etc. discussed under gwhere
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
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.
This lesson dives deep into the principles of nutrition. What should we be eating in order to thrive as human beings? This is one of the most charged and controversial topics in existence. But it doesn't have to be. The mystery only comes in when we fail to ask the right questions that relate food to being healthy, not to the treatment of illness. This is made so much easier when we understand the principles of primal nutrition.
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.
A healthy diet provides the body with essential nutrition: fluid, macronutrients such as protein, micronutrients such as vitamins, and adequate fiber and food energy. This presentation will help you to understand the nutrients their classification, nutritive value their daily requirement, and excessive and deficiency disorders
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
India Clinical Trials Market: Industry Size and Growth Trends [2030] Analyzed...Kumar Satyam
According to TechSci Research report, "India Clinical Trials Market- By Region, Competition, Forecast & Opportunities, 2030F," the India Clinical Trials Market was valued at USD 2.05 billion in 2024 and is projected to grow at a compound annual growth rate (CAGR) of 8.64% through 2030. The market is driven by a variety of factors, making India an attractive destination for pharmaceutical companies and researchers. India's vast and diverse patient population, cost-effective operational environment, and a large pool of skilled medical professionals contribute significantly to the market's growth. Additionally, increasing government support in streamlining regulations and the growing prevalence of lifestyle diseases further propel the clinical trials market.
Growing Prevalence of Lifestyle Diseases
The rising incidence of lifestyle diseases such as diabetes, cardiovascular diseases, and cancer is a major trend driving the clinical trials market in India. These conditions necessitate the development and testing of new treatment methods, creating a robust demand for clinical trials. The increasing burden of these diseases highlights the need for innovative therapies and underscores the importance of India as a key player in global clinical research.
The dimensions of healthcare quality refer to various attributes or aspects that define the standard of healthcare services. These dimensions are used to evaluate, measure, and improve the quality of care provided to patients. A comprehensive understanding of these dimensions ensures that healthcare systems can address various aspects of patient care effectively and holistically. Dimensions of Healthcare Quality and Performance of care include the following; Appropriateness, Availability, Competence, Continuity, Effectiveness, Efficiency, Efficacy, Prevention, Respect and Care, Safety as well as Timeliness.
How many patients does case series should have In comparison to case reports.pdfpubrica101
Pubrica’s team of researchers and writers create scientific and medical research articles, which may be important resources for authors and practitioners. Pubrica medical writers assist you in creating and revising the introduction by alerting the reader to gaps in the chosen study subject. Our professionals understand the order in which the hypothesis topic is followed by the broad subject, the issue, and the backdrop.
https://pubrica.com/academy/case-study-or-series/how-many-patients-does-case-series-should-have-in-comparison-to-case-reports/
QA Paediatric dentistry department, Hospital Melaka 2020Azreen Aj
QA study - To improve the 6th monthly recall rate post-comprehensive dental treatment under general anaesthesia in paediatric dentistry department, Hospital Melaka
We understand the unique challenges pickleball players face and are committed to helping you stay healthy and active. In this presentation, we’ll explore the three most common pickleball injuries and provide strategies for prevention and treatment.
Leading the Way in Nephrology: Dr. David Greene's Work with Stem Cells for Ki...Dr. David Greene Arizona
As we watch Dr. Greene's continued efforts and research in Arizona, it's clear that stem cell therapy holds a promising key to unlocking new doors in the treatment of kidney disease. With each study and trial, we step closer to a world where kidney disease is no longer a life sentence but a treatable condition, thanks to pioneers like Dr. David Greene.
Navigating the Health Insurance Market_ Understanding Trends and Options.pdfEnterprise Wired
From navigating policy options to staying informed about industry trends, this comprehensive guide explores everything you need to know about the health insurance market.
Medical Technology Tackles New Health Care Demand - Research Report - March 2...pchutichetpong
M Capital Group (“MCG”) predicts that with, against, despite, and even without the global pandemic, the medical technology (MedTech) industry shows signs of continuous healthy growth, driven by smaller, faster, and cheaper devices, growing demand for home-based applications, technological innovation, strategic acquisitions, investments, and SPAC listings. MCG predicts that this should reflects itself in annual growth of over 6%, well beyond 2028.
According to Chris Mouchabhani, Managing Partner at M Capital Group, “Despite all economic scenarios that one may consider, beyond overall economic shocks, medical technology should remain one of the most promising and robust sectors over the short to medium term and well beyond 2028.”
There is a movement towards home-based care for the elderly, next generation scanning and MRI devices, wearable technology, artificial intelligence incorporation, and online connectivity. Experts also see a focus on predictive, preventive, personalized, participatory, and precision medicine, with rising levels of integration of home care and technological innovation.
The average cost of treatment has been rising across the board, creating additional financial burdens to governments, healthcare providers and insurance companies. According to MCG, cost-per-inpatient-stay in the United States alone rose on average annually by over 13% between 2014 to 2021, leading MedTech to focus research efforts on optimized medical equipment at lower price points, whilst emphasizing portability and ease of use. Namely, 46% of the 1,008 medical technology companies in the 2021 MedTech Innovator (“MTI”) database are focusing on prevention, wellness, detection, or diagnosis, signaling a clear push for preventive care to also tackle costs.
In addition, there has also been a lasting impact on consumer and medical demand for home care, supported by the pandemic. Lockdowns, closure of care facilities, and healthcare systems subjected to capacity pressure, accelerated demand away from traditional inpatient care. Now, outpatient care solutions are driving industry production, with nearly 70% of recent diagnostics start-up companies producing products in areas such as ambulatory clinics, at-home care, and self-administered diagnostics.
CHAPTER 1 SEMESTER V PREVENTIVE-PEDIATRICS.pdfSachin Sharma
This content provides an overview of preventive pediatrics. It defines preventive pediatrics as preventing disease and promoting children's physical, mental, and social well-being to achieve positive health. It discusses antenatal, postnatal, and social preventive pediatrics. It also covers various child health programs like immunization, breastfeeding, ICDS, and the roles of organizations like WHO, UNICEF, and nurses in preventive pediatrics.
2. A nutrient is a chemical from outside the cell and that it
needs to perform its vital functions. This is taken by the
cell and converted into a cellular component through a
process called anabolism biosynthetic metabolic or is
degraded to obtain energy and other molecules.
Food is a complex mixture of various substances, which
help:
• To provide sufficient energy & heat for the various
activities & body work.
• In growth, repair & maintenance of body tissues.
• In adding bulk to the diet to keep the digestive system,
work well.
3. Classification of Nutrients:
Nutrients can be classified in accordance to their chemical property, to
their function, to their essentiality, to their concentration and to
their nutritive value.
A. According to the chemical nature: The dietary components of
food are classified according to its chemical nature like:
• Carbohydrates
• proteins
• fats
• minerals
• vitamins
• dietary fiber
• water
4. Carbohydrates
• Carbohydrates (sugar and starches) are the most efficient sources of
energy and are known as the “fuel of life.” They are abundantly
found in most plant food sources.
• Complex carbohydrates (starches) are in
breads, cereals, pasta, rice, dry beans and peas, and other
vegetables, such as potatoes and corn.
• Simple carbohydrates are found in sugars, honey, syrup, jam, and
many desserts.
• Each gram of carbohydrate yields 4 calories in the process of its
metabolism.
The main functions of carbohydrates are to;
furnish the main source of energy for muscular work and
nutritive processes, help maintain body temperature, form reserve
fuel, assist in oxidation of fats, and
• Spare protein for growth and repair. In a balanced diet, 60% of our
daily calorie requirement should come from carbohydrates. However
the amount can vary from 50%-70%.
5. Fats
The chief functions of fats are to supply energy and transport fat-soluble
vitamins. Each gram of fat yields 9 calories. Fats are found in both
the animal and vegetable kingdoms.
Fatty acids and glycerol are the end products of the digestion of fats.
Many fats act as carriers for the fat-soluble
vitamins A, D, E, and K. They also act both as a padding for vital
organs, particularly the kidneys, and as subcutaneous tissue to help
conserve body heat.
Fat is stored as adipose (fatty) tissue to form a reserve
supply in time of need. Excess calories from fats may produce
obesity, the forerunner of arteriosclerosis, hypertension, gallbladder
disease, and diabetes. A diet high in fat, especially saturated fat
and cholesterol, contributes to elevated blood cholesterol
levels in many people. Too little fat in the diet may lead to being
underweight, having insufficient padding for the vital organs, and
lowered energy.
Butter, margarine, cream cheese, fatty meats,
whole milk, olives, avocados, egg yolks, nuts, commercial
bakery products, and vegetable oils are all sources of dietary fat.
6. Proteins
- Proteins are the “building blocks” of the body
And provide important required nutritive elements.
- proteins are needed for growth, maintenance, and
replacement of body cells, repairing worn out tissues and
they form hormones and enzymes used to regulate body
processes.
-Animal sources of proteins are of better quality are readily
absorbed & utilized by the body. These include milk & milk
products, eggs, meat, poultry, fish, liver & an exception is
soybean, which is a plant source. Plant sources include
cereals, pulses, dry fruits, nuts, beans etc.
- Daily requirement of protein is 1g/kg body weight.
7. Vitamins
• Vitamins are essential compounds that are present in
food in minute quantities. Although vitamins do not
furnish energy or act as tissue-building materials, they
do act as catalysts in many body chemical reaction
s and are necessary for normal metabolic functions,
growth, and the health of the human body.
• These are required in very small amounts but are
important for our growth & development. They make
enzymes, which help to progress our body's chemical
reactions.
• They should be regularly consumed as their deficiency
can lead to diseases such as night blindness, scurvy,
pellagra, etc.
• There are fat-soluble vitamins (A, D, and E&K) and
water-soluble vitamins (B-complex & C).
8. Minerals
• mineral elements constitute only a small
portion of the total body weight, they enter into the
activities of the body to a much greater degree than
their weight would indicate.
• These are also needed in small amounts but are important
for our body's basic growth & structure. There are some 50
minerals in our body serving important functions like
formation of bones & teeth, formation of blood, hair
growth, nail growth, skin integrity etc.
• Food sources include - egg, meat, milk, cheese, nuts,
vegetables, beans, banana, orange, melons, salt etc.
9. Dietary Fiber
Special mention must be made with the fibre,
since it is not strictly a nutrient. It is a type of
carbohydrate found in vegetables, fruits, &
whole grains, which absorbs water & increases
bulk of intestinal contents & helps in intestinal
movements. Its deficiency leads to
constipation. It also lowers cholesterol & helps
in weight reduction.
10. Water
• Water is often called the “forgotten nutrie
nt.” Water is needed to replace body fluids lost
primarily in urine and sweat. Though not a food,
it is an important component of our diets. It is
required for our basic metabolism as serves as a
medium for all chemical reactions, maintains our
body's temperature, helps in nutrition processes
etc.
• A daily diet is not complete without consumption
of 8-10 glasses of water. An insufficient intake
may cause dehydration, evidenced by loss of
weight, increased body temperature, and
dizziness.
11. B. According to their function in the body
1. Energy giving foods: The Carbohydrates, fats and
the protein are considered as calorie nutrients
those that serve as metabolic substrate for
energy, so that the body can perform the
necessary functions. The vitamins as well as the
minerals are considered as non-calorie nutrients.
2. Body building foods (Plastic or structural): Foods
such as proteins, fats and carbohydrates are
called as body-building food. They are the
nutrients that form body tissues. Proteins make
up the 20 % or 1/5 of the total body weight. Fat
nutrients make up another 20 % or 1/5 of the
body weight while the carbohydrates make up
about 1%.
12. 3. Protective foods (Regulators): Vitamins and
minerals are the nutrients that function to
regulate body processes. The minerals make
up the 4% of the body weight and the
vitamins make up about 28 grams of the body
weight considering that they are not really a
part of the structural components of the body.
13. C. According to its chemical properties
• According to its chemical properties the
nutrients are further classified into organic and
inorganic.
• Those nutrients that contain the element of
carbon are called as organic nutrients, while
those nutrients that do not contain carbon
element are called as inorganic nutrients.
14. D. According to their essentiality
1. Nonessential Nutrients: which are not vital to
the body and that are synthesized via precursor
molecules (usually essential nutrients).
Therefore, the body does not need regular
intake of such a condition to obtain the
precursors of their environment. These are
produced by the body's metabolism.
2. Essential nutrients: those that are vital to the
body as the body can not synthesize. For
humans, these include essential fatty acids,
essential amino acids, some vitamins and certain
minerals. Oxygen and water are also essential
for human survival, but usually not considered
as nutrients when consumed in isolation.
15. E. According to its mass
Depending on the quantity necessary for cells and
organisms are classified as:
1. Macronutrients: Macronutrients are required
in large quantities daily. These nutrients are
involved as substrates in metabolic processes for
energy. Include proteins, carbohydrates and fats.
They are the basis of any diet.
2. Micronutrients: Micronutrients are needed in
small quantities (usually in amounts less than
milligrams). These nutrients are involved in
regulating metabolism and energy processes, but
not as substrates. They are vitamins and minerals.
16. F. According to its origin
• Depending upon the origin of food it has been
classified as animal food sources and plant
food sources.
Foods are substances from animal and
plant sources that yield heat and energy
when ingested and absorbed by the
body. Food nutrients build and renew tissues
and regulate the body processes.
17. G. According to its nutritive value
1. Cereals and millets,
2. Pulses
3. Nuts and oil seeds,
4. Vegetables
5. Green leafy vegetables
6. Non-leafy
7. Roots and tubers
8. Fruits
9. Milk and milk products
10. Animal foods—meat ,fish,liver, egg, etc.,
11. Carbohydrate foods,
12. Condiments and spices
18. Food group Foodstuffs Nutritional importance
1.cereals and millets Rice, wheat, bajra, jowra, ragi, maize, etc. Rich sources of carbohydrates, air sources of
proteins (6-12%) and B-vitamins and certain
minerals.
2. Pulses Bengalgram,blackgram,greengram,red gram, peas,
beans masur dhal, etc.
Rich sources of proteins (18-28%) fat (20-60%)
certain B-vitamins and minerals.
3.Nuts and oilseeds Groundout, sesameseeds, cashewnutss, almonds,
walnuts, soybean etc.
Rich sources of proteins(18-28%) ,fat(20-60%)
certain B-vitamins and minerals.
4.vegetables
a. green lefay
b. Non-leafy
c. Roots and tubers
Amaranth,cabbage,coriander,drumstick,radish,spina
ch,etc
Brinjal, beans,cauliflower lady’s finger, pumpkin
,snake gourd ,ash gourd ,plantin ,etc..
Potato ,tapioca,sweet potato,carrot,radish,
colcasia,yam, etc.
Rich sources of carotene (pro-vitamin A) ,
vitamin C, calcium and iron.
Fair sources of vitamin C and minerals.
Good sources of carbohydrates which can be
used as partial substitutes for cereals.
5. Fruit s Amla,guava,papaya,lemon, orange, banana ,mango
and tomato .
Good sources of carbohydrates which can be used
as partial substitutes for cereals
6. Milk and milk products Milk and curds Good sources of nutrients and the most complete
of all foods.
7. Animal foods
Eggs
Mutton,liver,kidney,fowl,fish,etc
Hen’s and duck’s
Rich sources of protein(18-22%) , B-vitamins and
phosphorous.
Rich source of protein(18-22%), B-vitamins and
phosphorous.
8.carbohydrates White and brown sugars,jiggery,honey,sago,arrow-
root flour and corn flour(custard powder)
These serve mainly as source of energy.
9.fats and oils Ground out oil, coconut oil,gingely oil , butter,ghee
vanaspathi etc.
Concentrated sources of energy ,sources of fat
soluble vitamins especially vitamin E. some
(butter,ghee and vanaspathi) also contain vitamin
A.
10.condiments and spices Chilles, tarmind, etc. They have carminative properties and increase
the palatability of foods
19. Medicinal Values of Food
• CEREALS: Cereals have been essential part of
the human diet.