This document provides an overview of nutrition including:
1. Definitions of key nutrition terms like nutrients, diet, and the science of nutrition.
2. Classifications of foods like organic vs inorganic, macronutrients vs micronutrients.
3. Dietary guidelines including the food pyramid, food exchange systems, and estimating caloric needs.
4. Therapeutic nutrition which uses diet as a treatment tool by ensuring adequacy and correcting imbalances.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
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
The document summarizes a lecture on micronutrients. It defines micronutrients as vitamins and trace minerals that are needed by the body in small amounts. The document lists different micronutrients including vitamins A, D, E, K, B, C and various minerals. It provides examples of food sources and functions of each micronutrient. In less than 3 sentences, the document discusses micronutrients, lists some examples, and states they are required by the body in small amounts.
This document discusses osteoporosis, including its definition, epidemiology, and causes. It describes the three types of bone cells - osteoblasts, osteocytes, and osteoclasts. It focuses on the role of diet in preventing osteoporosis, outlining several key minerals (calcium, magnesium, phosphorus, sodium, potassium) and vitamins (D, K, A, C) that impact bone health. Maintaining adequate intake of these nutrients through diet can help prevent osteoporosis and promote strong bones.
The document discusses nutrition, weight management, and dieting. It states that weight gain occurs when energy intake from food exceeds energy expenditure from physical activity. Successful weight loss requires creating a calorie deficit through a balanced diet and increased exercise, rather than drastic changes that are hard to sustain long-term. The most important factors for weight loss are creating an energy balance and maintaining lifestyle changes permanently rather than relying on short-term diets.
The "Nutrition Basics: Macronutrients" lesson will introduce and explain the three most calorie-dense foods-- fats, proteins, and carbohydrates. You will get an understanding of what most foods are made of and why they are important.
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
The document summarizes a lecture on micronutrients. It defines micronutrients as vitamins and trace minerals that are needed by the body in small amounts. The document lists different micronutrients including vitamins A, D, E, K, B, C and various minerals. It provides examples of food sources and functions of each micronutrient. In less than 3 sentences, the document discusses micronutrients, lists some examples, and states they are required by the body in small amounts.
This document discusses osteoporosis, including its definition, epidemiology, and causes. It describes the three types of bone cells - osteoblasts, osteocytes, and osteoclasts. It focuses on the role of diet in preventing osteoporosis, outlining several key minerals (calcium, magnesium, phosphorus, sodium, potassium) and vitamins (D, K, A, C) that impact bone health. Maintaining adequate intake of these nutrients through diet can help prevent osteoporosis and promote strong bones.
The document discusses nutrition, weight management, and dieting. It states that weight gain occurs when energy intake from food exceeds energy expenditure from physical activity. Successful weight loss requires creating a calorie deficit through a balanced diet and increased exercise, rather than drastic changes that are hard to sustain long-term. The most important factors for weight loss are creating an energy balance and maintaining lifestyle changes permanently rather than relying on short-term diets.
This document discusses vitamin A, including its functions, sources, recommended daily allowance, deficiency, and treatment. Key points include:
- Vitamin A plays important roles in vision, immunity, cell growth and differentiation. Deficiency can cause night blindness and dry eyes.
- Liver, eggs, and dark green vegetables are good sources. The recommended daily allowance varies by age.
- Deficiency is treated with high dose oral vitamin A supplements according to WHO guidelines based on age. Toxicity can result from long-term excessive intake above 50,000 IU per day.
This document provides an overview of general methods of dietary assessment. It discusses various methods used at both the individual and national level, including food balance sheets, 24-hour recall, food frequency questionnaires, weighed food records, and dietary history. It also covers the purposes of dietary assessment, such as improving individual diets, planning food strategies, and assessing nutrition programs. Limitations of different methods are outlined. National agencies involved in nutritional surveillance in India, such as the National Nutrition Monitoring Bureau, are also mentioned.
This document discusses food and nutrition. It defines nutrition as the scientific study of food, nutrients, and how the body ingests, absorbs and utilizes these substances and their relation to health and disease. Good nutrition requires a multidisciplinary effort including adequate nutrient retention during food processing, understanding how diet impacts toxic effects, and education programs to ensure communities have access to nutritious foods.
This document outlines Session 5 of a training manual on nutrition and HIV/AIDS. The session discusses the relationship between nutrition and HIV infection, important symptoms and their nutritional implications, and dietary management strategies. Good nutrition is important at all stages of HIV/AIDS as it strengthens the immune system and reduces vulnerability to opportunistic infections. The session provides guidelines on managing common symptoms like diarrhea, nausea and fever through dietary modifications and maintaining adequate fluid and nutrient intake.
This document discusses various methods for assessing nutritional status, including direct methods like anthropometric measurements, biochemical tests, clinical exams, and dietary evaluations as well as indirect methods using community health data. It provides details on anthropometric indicators like BMI, waist circumference, and hip measurements. Clinical exams can identify signs of deficiencies in hair, mouth, eyes, nails, skin, thyroid, and bones. Biochemical tests of blood and urine are useful to detect early nutritional changes. Dietary assessments include 24-hour recalls, food frequency questionnaires, and food diaries.
This document discusses nutrition, dietetics, and protein. It defines nutrition as the science of food and its relationship to health. Dietetics is defined as the practical application of nutritional principles, including meal planning for healthy and sick individuals. The document then classifies foods by origin (animal or vegetable), chemical composition (proteins, fats, carbohydrates, vitamins, minerals), and predominant function (body building, energy giving, protective). Several pages are devoted to discussing protein in detail, including essential and non-essential amino acids, sources of protein, and assessing the nutritive value of proteins. The protein requirement for different groups is also outlined.
This document discusses various gastrointestinal disturbances and their corresponding therapeutic diets. It begins by outlining objectives of diet therapy for GI issues and identifying allowed/restricted foods. Examples of mouth problems addressed with soft, non-acidic foods are provided. Conditions like peptic ulcers, diverticulosis, inflammatory bowel disease, celiac disease, cirrhosis and hepatitis are examined alongside their recommended nutrition therapies. Both high-fiber and low-fiber diets are defined in terms of their fiber contents and appropriate uses.
The document describes the Nutrition Care Process, which is a standardized process for providing nutrition care. It involves 5 steps: nutrition screening, assessment, diagnosis, intervention, and monitoring and evaluation. Nutrition screening is used to quickly identify patients at nutritional risk and determine if a full assessment is needed. Hospitals are required to conduct nutrition screening within 24 hours of admission according to Joint Commission standards. Nutrition assessments gather comprehensive dietary, medical, and social data on patients to identify nutrition problems. This leads to developing a nutrition diagnosis, then creating and implementing a nutrition intervention plan to address the problem. Progress is monitored and outcomes are evaluated.
The document provides information on nutrition and dietary requirements. It discusses the major nutrients - carbohydrates, proteins, fats, fiber, vitamins and minerals. It details the caloric requirements for different age groups and recommends that carbohydrates make up 55-60% of total calories, proteins 10-15% and fats 30-35%. The document also discusses the sources and roles of different macronutrients, protein quality measures like PDCAAS and provides calorie and protein requirements for children.
The document discusses sports nutrition, covering topics like energy systems in the body, carbohydrates, proteins, vitamins, minerals, hydration and electrolytes, and dietary guidelines for athletes. It explains that sports nutrition involves studying how diet relates to athletic performance and addresses fluid and nutrient needs based on the type and intensity of exercise. Carbohydrates are emphasized as the primary fuel source that needs to be replenished through diet.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
The document provides an overview of nutrition for physical fitness and exercise. It discusses the importance of physical fitness, nutritional allowances for athletes, carbohydrate, fat and protein use during exercise, and the roles of vitamins, minerals, and fluids. It also covers sports drinks, ergogenic aids, and concludes that both the timing and types of foods eaten can impact exercise performance and recovery, and that supplementation is usually not needed if dietary needs are met through food.
This document discusses dietary fiber, including its definition, types (soluble, insoluble, functional), food sources, and health benefits. It defines dietary fiber as the portion of plant foods that is resistant to digestion. There are two main types - soluble fiber which dissolves in water, and insoluble fiber which does not dissolve. Sources of fiber include fruits, vegetables, whole grains, legumes, and nuts. Fiber promotes gastrointestinal and cardiovascular health, aids in weight and diabetes management, and protects against certain cancers. A high-fiber diet is an important part of an overall healthy lifestyle.
This document discusses the nutritional needs and diet during pregnancy. It notes that pregnancy places high nutritional demands on the mother to nourish herself and support the growth of the fetus. The daily caloric intake requirement increases by 300 calories in the second and third trimesters to support the mother and fetus. Weight gain recommendations vary based on the mother's BMI, ranging from 7-14 kg. Certain nutrients like proteins, folic acid, calcium, iron, vitamin C, and omega-3 are especially important during pregnancy to support fetal development and the mother's health. Maintaining a balanced diet that meets increased requirements is essential for a healthy pregnancy.
Nutritional requirements change throughout the life stages. Young children require encouragement to eat with the family and in a relaxed environment. Preschoolers need a variety of foods to meet growth needs, including grains, vegetables, fruits, milk and meat. School-aged children have different meal patterns and are influenced by peers, requiring balanced nutrition. Adolescents experience dramatic growth and changes, increasing needs for energy, protein, vitamins and minerals to support development. Older adults have reduced senses and interest in food, requiring nutrient-dense options to support independence and quality of life.
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
Dietary management for constipation involves eating a high-fiber diet with foods like fruits, vegetables, whole grains, and pulses while avoiding very spicy foods, excess alcohol, tea, and coffee. A sample diet includes items for each meal and snacks like bread, dosa, pomegranate, soup, rice, sambar, curd, poha, and milk which provide fiber and fluids. Foods high in fiber are advantageous as they reduce cholesterol, control blood sugar, lower heart disease risk, aid weight loss, and reduce hemorrhoids.
food intake varies with every type of individual, so here are some food tips which can keep you healthy, stay fit and delay the age occurring degeneration, though along with proper food intake exercise is must.
The document discusses nutrition and its importance for health. It defines key terms like health, nutrition, and dietary guidelines. It explains that a balanced diet obtained from the major food groups is essential for meeting nutritional needs and maintaining overall health and well-being. The major food groups include grains, vegetables, fruits, dairy, and proteins. Maintaining a balanced intake of carbohydrates, fats, proteins, vitamins, minerals, water and fiber through a varied diet is important for optimal health. Undernutrition, overnutrition or malnutrition can negatively impact health.
This document discusses vitamin A, including its functions, sources, recommended daily allowance, deficiency, and treatment. Key points include:
- Vitamin A plays important roles in vision, immunity, cell growth and differentiation. Deficiency can cause night blindness and dry eyes.
- Liver, eggs, and dark green vegetables are good sources. The recommended daily allowance varies by age.
- Deficiency is treated with high dose oral vitamin A supplements according to WHO guidelines based on age. Toxicity can result from long-term excessive intake above 50,000 IU per day.
This document provides an overview of general methods of dietary assessment. It discusses various methods used at both the individual and national level, including food balance sheets, 24-hour recall, food frequency questionnaires, weighed food records, and dietary history. It also covers the purposes of dietary assessment, such as improving individual diets, planning food strategies, and assessing nutrition programs. Limitations of different methods are outlined. National agencies involved in nutritional surveillance in India, such as the National Nutrition Monitoring Bureau, are also mentioned.
This document discusses food and nutrition. It defines nutrition as the scientific study of food, nutrients, and how the body ingests, absorbs and utilizes these substances and their relation to health and disease. Good nutrition requires a multidisciplinary effort including adequate nutrient retention during food processing, understanding how diet impacts toxic effects, and education programs to ensure communities have access to nutritious foods.
This document outlines Session 5 of a training manual on nutrition and HIV/AIDS. The session discusses the relationship between nutrition and HIV infection, important symptoms and their nutritional implications, and dietary management strategies. Good nutrition is important at all stages of HIV/AIDS as it strengthens the immune system and reduces vulnerability to opportunistic infections. The session provides guidelines on managing common symptoms like diarrhea, nausea and fever through dietary modifications and maintaining adequate fluid and nutrient intake.
This document discusses various methods for assessing nutritional status, including direct methods like anthropometric measurements, biochemical tests, clinical exams, and dietary evaluations as well as indirect methods using community health data. It provides details on anthropometric indicators like BMI, waist circumference, and hip measurements. Clinical exams can identify signs of deficiencies in hair, mouth, eyes, nails, skin, thyroid, and bones. Biochemical tests of blood and urine are useful to detect early nutritional changes. Dietary assessments include 24-hour recalls, food frequency questionnaires, and food diaries.
This document discusses nutrition, dietetics, and protein. It defines nutrition as the science of food and its relationship to health. Dietetics is defined as the practical application of nutritional principles, including meal planning for healthy and sick individuals. The document then classifies foods by origin (animal or vegetable), chemical composition (proteins, fats, carbohydrates, vitamins, minerals), and predominant function (body building, energy giving, protective). Several pages are devoted to discussing protein in detail, including essential and non-essential amino acids, sources of protein, and assessing the nutritive value of proteins. The protein requirement for different groups is also outlined.
This document discusses various gastrointestinal disturbances and their corresponding therapeutic diets. It begins by outlining objectives of diet therapy for GI issues and identifying allowed/restricted foods. Examples of mouth problems addressed with soft, non-acidic foods are provided. Conditions like peptic ulcers, diverticulosis, inflammatory bowel disease, celiac disease, cirrhosis and hepatitis are examined alongside their recommended nutrition therapies. Both high-fiber and low-fiber diets are defined in terms of their fiber contents and appropriate uses.
The document describes the Nutrition Care Process, which is a standardized process for providing nutrition care. It involves 5 steps: nutrition screening, assessment, diagnosis, intervention, and monitoring and evaluation. Nutrition screening is used to quickly identify patients at nutritional risk and determine if a full assessment is needed. Hospitals are required to conduct nutrition screening within 24 hours of admission according to Joint Commission standards. Nutrition assessments gather comprehensive dietary, medical, and social data on patients to identify nutrition problems. This leads to developing a nutrition diagnosis, then creating and implementing a nutrition intervention plan to address the problem. Progress is monitored and outcomes are evaluated.
The document provides information on nutrition and dietary requirements. It discusses the major nutrients - carbohydrates, proteins, fats, fiber, vitamins and minerals. It details the caloric requirements for different age groups and recommends that carbohydrates make up 55-60% of total calories, proteins 10-15% and fats 30-35%. The document also discusses the sources and roles of different macronutrients, protein quality measures like PDCAAS and provides calorie and protein requirements for children.
The document discusses sports nutrition, covering topics like energy systems in the body, carbohydrates, proteins, vitamins, minerals, hydration and electrolytes, and dietary guidelines for athletes. It explains that sports nutrition involves studying how diet relates to athletic performance and addresses fluid and nutrient needs based on the type and intensity of exercise. Carbohydrates are emphasized as the primary fuel source that needs to be replenished through diet.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
- Proteins are made up of amino acids which are the building blocks of protein. There are 20 amino acids that can be categorized as essential or nonessential.
- High quality proteins contain all essential amino acids and are found in animal sources, while low quality proteins lack one or more essential amino acids and come from plants.
- Combining plant proteins at the same meal can create a complementary protein that contains all the essential amino acids, similar to high quality animal proteins.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
The document provides an overview of nutrition for physical fitness and exercise. It discusses the importance of physical fitness, nutritional allowances for athletes, carbohydrate, fat and protein use during exercise, and the roles of vitamins, minerals, and fluids. It also covers sports drinks, ergogenic aids, and concludes that both the timing and types of foods eaten can impact exercise performance and recovery, and that supplementation is usually not needed if dietary needs are met through food.
This document discusses dietary fiber, including its definition, types (soluble, insoluble, functional), food sources, and health benefits. It defines dietary fiber as the portion of plant foods that is resistant to digestion. There are two main types - soluble fiber which dissolves in water, and insoluble fiber which does not dissolve. Sources of fiber include fruits, vegetables, whole grains, legumes, and nuts. Fiber promotes gastrointestinal and cardiovascular health, aids in weight and diabetes management, and protects against certain cancers. A high-fiber diet is an important part of an overall healthy lifestyle.
This document discusses the nutritional needs and diet during pregnancy. It notes that pregnancy places high nutritional demands on the mother to nourish herself and support the growth of the fetus. The daily caloric intake requirement increases by 300 calories in the second and third trimesters to support the mother and fetus. Weight gain recommendations vary based on the mother's BMI, ranging from 7-14 kg. Certain nutrients like proteins, folic acid, calcium, iron, vitamin C, and omega-3 are especially important during pregnancy to support fetal development and the mother's health. Maintaining a balanced diet that meets increased requirements is essential for a healthy pregnancy.
Nutritional requirements change throughout the life stages. Young children require encouragement to eat with the family and in a relaxed environment. Preschoolers need a variety of foods to meet growth needs, including grains, vegetables, fruits, milk and meat. School-aged children have different meal patterns and are influenced by peers, requiring balanced nutrition. Adolescents experience dramatic growth and changes, increasing needs for energy, protein, vitamins and minerals to support development. Older adults have reduced senses and interest in food, requiring nutrient-dense options to support independence and quality of life.
Adults generally need fewer calories as they age, with recommended daily calorie intake ranges being 1600-2400 calories for those aged 23-50, 1400-2200 calories for ages 51-75, and 1200-2000 calories for ages 75 and above. Nutrient needs also change with age due to factors like declining organ function and changes in metabolism. Common health conditions that affect adults include heart disease, cancer, diabetes, osteoporosis, and prostate cancer, with risk influenced by diet and lifestyle habits. Meeting nutrition needs becomes more challenging for older adults due to physical and social factors.
Dietary management for constipation involves eating a high-fiber diet with foods like fruits, vegetables, whole grains, and pulses while avoiding very spicy foods, excess alcohol, tea, and coffee. A sample diet includes items for each meal and snacks like bread, dosa, pomegranate, soup, rice, sambar, curd, poha, and milk which provide fiber and fluids. Foods high in fiber are advantageous as they reduce cholesterol, control blood sugar, lower heart disease risk, aid weight loss, and reduce hemorrhoids.
food intake varies with every type of individual, so here are some food tips which can keep you healthy, stay fit and delay the age occurring degeneration, though along with proper food intake exercise is must.
The document discusses nutrition and its importance for health. It defines key terms like health, nutrition, and dietary guidelines. It explains that a balanced diet obtained from the major food groups is essential for meeting nutritional needs and maintaining overall health and well-being. The major food groups include grains, vegetables, fruits, dairy, and proteins. Maintaining a balanced intake of carbohydrates, fats, proteins, vitamins, minerals, water and fiber through a varied diet is important for optimal health. Undernutrition, overnutrition or malnutrition can negatively impact health.
This document provides an overview of key concepts in human nutrition. It begins by outlining the learning objectives, which are to describe major nutrition research studies, summarize characteristics of a healthy diet and influences on food choices, define nutrients, and discuss how daily choices impact long-term health. It then defines nutrition and divides human nutrition into undernutrition, overnutrition, and optimal nutrition. Key points include that nutrients provide energy, serve as building blocks, and support growth. The six major nutrients - water, carbohydrates, fats, proteins, vitamins, and minerals - are also defined. The document discusses factors that influence food choices and describes different types of dietary studies.
This document provides an overview of nutrition, including factors that influence food choices, the nutrients in foods and the body, how nutrition research is conducted, establishing nutrient recommendations, nutrition assessment, and the relationship between diet and health. Some key points covered include the six classes of nutrients, how nutrients provide energy, establishing dietary reference intakes, stages of nutrient deficiency, national nutrition surveys, and risk factors for chronic diseases related to diet.
The document provides guidelines and tools for planning a healthy diet, including:
- Dietary Reference Intakes which establish nutrient standards including RDAs, EARs, AIs, and ULs.
- Dietary Guidelines for Americans which provide five guidelines for healthy eating including balancing calories, choosing nutrient-dense foods, and staying active.
- MyPyramid which divides foods into groups and provides personalized daily recommendations based on calorie needs and activity level.
- Nutrient density which compares the nutrients a food provides relative to its calories.
This document provides an overview of a lesson plan for teaching teens about healthy diets. The lesson covers definitions of healthy diets, dietary guidelines, food groups, reading nutrition labels, computing calorie needs, and exercise recommendations. It includes objectives, materials, and a two-part lesson plan outline that involves students collecting a 24-hour dietary recall from someone and then analyzing it based on dietary guidelines and calorie needs. The lesson also discusses recommendations for cancer prevention and the American Diabetes Association's plate method for portion control.
This document provides an introduction to human nutrition, including definitions, classifications of nutrients, and an overview of macronutrients. It defines nutrition, diet, and balanced diet. Nutrients are classified as macronutrients, which are needed in large amounts and include carbohydrates, fats, and proteins, or micronutrients, which are needed in smaller amounts such as vitamins and minerals. The roles and food sources of carbohydrates, proteins, and fats are described. The document also discusses malnutrition, the steps of nutrition from ingestion to utilization, and recommendations for an effective nutritional plan.
This document discusses nutrition and defines key nutrition concepts. It begins by defining nutrition and listing learning objectives related to defining important nutrients, balanced diets, and dietary reference intake. It then discusses the types of nutrients including major nutrients like carbohydrates, proteins, lipids, and minor nutrients like vitamins, minerals, water, and fiber. It also defines balanced diets and explains their energy requirements. Finally, it discusses dietary reference intake guidelines and how nutrition relates to health conditions and disease.
This is the introduction of Food and Nutriton also Diet.
Defintion of Diet, Food , Nutriotion. Types of Diet, Difference of Diet & Nutrition, Difference of Dietician & Nutritionist, Food groups, Plate method, Purpose of Diet, Example of diet, role of dietician and role of nutritionist, balanced diet, how to achieve a balanced diet, importance of balanced diet.
This document provides an introduction to nutrition, defining key terms like nutrients, digestion, absorption, and metabolism. It discusses the importance of a balanced diet for preventing chronic diseases. The digestive system and classes of nutrients are explained. Carbohydrates are defined as the major source of energy, and are classified as simple or complex. The types of fats and their effects on cholesterol are summarized.
Nutrition is the science that studies interactions between food and living organisms. Nutrients and energy are provided by food, with energy measured in calories. Essential nutrients must come from diet. Nutrient density refers to the amount of nutrients per calorie in a food, with more nutrient-dense choices being best. Nutrients provide energy, form body structures, and regulate processes like metabolism and homeostasis.
The document discusses principles of nutrition including basic nutritional concepts and terms, classification of nutrients, and the scope and importance of nutrition and health. It defines key terms like nutrition, dietetics, food, diet, and nutrients. It explains that nutrients are classified as major nutrients (macronutrients) including carbohydrates, lipids, proteins, and water, or minor nutrients (micronutrients) including vitamins and minerals. It also discusses how nutrition helps growth and development, prevents malnutrition, builds resistance to infection, and reduces mortality and morbidity. Finally, it covers factors that influence food habits such as superstitions, culture, religion, income, geography, and advertising.
The document discusses several key nutrition standards and guidelines used in the United States, including:
- Dietary Reference Intakes (DRI) which establish recommendations for nutrient intake including the Recommended Dietary Allowance (RDA), Adequate Intake (AI), and Tolerable Upper Intake Level (UL).
- The Dietary Guidelines for Americans which provide science-based advice to promote health and reduce risk of chronic disease.
- USDA Food Guides including MyPyramid which group foods and recommend daily servings to help people achieve a healthy diet.
- Food labels and daily values which provide information on calories and nutrients to help consumers make informed choices.
This document discusses basic principles of nutritional science. It defines key terms like nutrition, dietetics, and registered dietitian. It explains that nutrients perform three basic functions: providing energy, building tissue, and regulating metabolic processes. Carbohydrates, fats, and proteins are described as the main sources of energy. Vitamins, minerals, and fatty acids help build and maintain tissues. Finally, vitamins, minerals, water, and fiber help regulate chemical processes in the body.
The document discusses nutrition and proteins. It provides definitions of nutrition and discusses the history of nutrition and concepts of a healthful diet. It explains protein digestion, absorption, and metabolism. It discusses the classification of proteins and their sources. Protein-energy malnutrition is described along with its causes and symptoms. The daily protein requirement for adults is provided. Excessive intake and deficiency symptoms of proteins are noted. [/SUMMARY]
This document provides information on balanced diets and their importance. It defines a balanced diet as one that contains different types of foods in proportions to meet nutritional needs. The principles of a balanced diet include eating staple foods, legumes, vegetables and fruits daily while limiting fats and sugars. Recommended dietary allowances and food guides are discussed as tools to plan balanced diets for meeting nutritional needs at different ages. The food exchange system and calculating food values are also summarized as methods for balanced diet planning.
This document discusses nutrition and dietary patterns across the lifespan. It defines key nutrition terms and outlines the essential macronutrients and micronutrients required for health. Specific information is provided on carbohydrate, protein and fat digestion and metabolism. Nutritional considerations and requirements are reviewed for different life stages from infancy to adolescence to pregnancy. Factors that can impact dietary intake are identified along with potential manifestations of altered nutrition. Nursing interventions to promote optimal nutrition are also described.
Open ELective Nutrition and Health -Unit 2 Nutrients.pdfRajeevPotadar2
The document discusses nutrition and nutrients. It covers the main nutrient groups - carbohydrates, proteins, fats, vitamins, minerals and water. Carbohydrates are the primary source of energy and are found in staple foods like cereals, root crops and starchy fruits. Proteins are important for growth, development and repair of tissues. Fats provide energy and essential fatty acids, but should be consumed in moderation. Micronutrients include vitamins and minerals which are needed in small amounts but are essential for metabolic functions. The document emphasizes the importance of obtaining a balanced intake of all nutrients from a variety of foods.
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Local Advanced Lung Cancer: Artificial Intelligence, Synergetics, Complex Sys...Oleg Kshivets
Overall life span (LS) was 1671.7±1721.6 days and cumulative 5YS reached 62.4%, 10 years – 50.4%, 20 years – 44.6%. 94 LCP lived more than 5 years without cancer (LS=2958.6±1723.6 days), 22 – more than 10 years (LS=5571±1841.8 days). 67 LCP died because of LC (LS=471.9±344 days). AT significantly improved 5YS (68% vs. 53.7%) (P=0.028 by log-rank test). Cox modeling displayed that 5YS of LCP significantly depended on: N0-N12, T3-4, blood cell circuit, cell ratio factors (ratio between cancer cells-CC and blood cells subpopulations), LC cell dynamics, recalcification time, heparin tolerance, prothrombin index, protein, AT, procedure type (P=0.000-0.031). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and N0-12 (rank=1), thrombocytes/CC (rank=2), segmented neutrophils/CC (3), eosinophils/CC (4), erythrocytes/CC (5), healthy cells/CC (6), lymphocytes/CC (7), stick neutrophils/CC (8), leucocytes/CC (9), monocytes/CC (10). Correct prediction of 5YS was 100% by neural networks computing (error=0.000; area under ROC curve=1.0).
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.
share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
• Evidence-based strategies to address health misinformation effectively
• Building trust with communities online and offline
• Equipping health professionals to address questions, concerns and health misinformation
• Assessing risk and mitigating harm from adverse health narratives in communities, health workforce and health system
Histololgy of Female Reproductive System.pptxAyeshaZaid1
Dive into an in-depth exploration of the histological structure of female reproductive system with this comprehensive lecture. Presented by Dr. Ayesha Irfan, Assistant Professor of Anatomy, this presentation covers the Gross anatomy and functional histology of the female reproductive organs. Ideal for students, educators, and anyone interested in medical science, this lecture provides clear explanations, detailed diagrams, and valuable insights into female reproductive system. Enhance your knowledge and understanding of this essential aspect of human biology.
TEST BANK For An Introduction to Brain and Behavior, 7th Edition by Bryan Kol...rightmanforbloodline
TEST BANK For An Introduction to Brain and Behavior, 7th Edition by Bryan Kolb, Ian Q. Whishaw, Verified Chapters 1 - 16, Complete Newest Versio
TEST BANK For An Introduction to Brain and Behavior, 7th Edition by Bryan Kolb, Ian Q. Whishaw, Verified Chapters 1 - 16, Complete Newest Version
TEST BANK For An Introduction to Brain and Behavior, 7th Edition by Bryan Kolb, Ian Q. Whishaw, Verified Chapters 1 - 16, Complete Newest Version
8 Surprising Reasons To Meditate 40 Minutes A Day That Can Change Your Life.pptxHolistified Wellness
We’re talking about Vedic Meditation, a form of meditation that has been around for at least 5,000 years. Back then, the people who lived in the Indus Valley, now known as India and Pakistan, practised meditation as a fundamental part of daily life. This knowledge that has given us yoga and Ayurveda, was known as Veda, hence the name Vedic. And though there are some written records, the practice has been passed down verbally from generation to generation.
Osteoporosis - Definition , Evaluation and Management .pdfJim Jacob Roy
Osteoporosis is an increasing cause of morbidity among the elderly.
In this document , a brief outline of osteoporosis is given , including the risk factors of osteoporosis fractures , the indications for testing bone mineral density and the management of osteoporosis
Here is the updated list of Top Best Ayurvedic medicine for Gas and Indigestion and those are Gas-O-Go Syp for Dyspepsia | Lavizyme Syrup for Acidity | Yumzyme Hepatoprotective Capsules etc
2. LEARNING OBJECTIVES
By the end of this lecture the reader should
be able to:
To know the concept of nutrition and classifications of food
To understand diet planning and dietary guidelines
To understand therapeutic nutrition
To know the different methods for assessing the nutritional
status
To understand the basic anthropometric techniques,
applications, & reference standards
To know hazards of obesity
3. INTRODUCTION
Nutrition is the most important health promoting
factors.
Good nutrition is an essential requirement for good
health.
Adequate nutrition is the necessary first step for the
improvement of the quality of life.
4. Nutrition
Science of Nutrition
The study of food and the substances they contain
The study of nutrients - their action, interaction and
balance – in relation to health and disease
Nutrition means dynamic process in which food taken is
utilized (the process of providing the individual with
food).
Food: derived from plant or animal sources
Diet: the foods one consumes
Nutrients: substances used by the body to supply energy,
promote growth and repair of body tissues and regulate body processes
5. Classification of foods
1. Organic or inorganic
2. Essential or nonessential
3. Macronutrients or micronutrients
4. Energy-yielding
6. Classification of foods
1. Chemical composition of nutrients
Inorganic Nutrients
Minerals
Water
Organic Nutrients
Carbohydrates
Lipids
Protein
Vitamins
7. Classification of foods
2. Classes of Essential Nutrients
Carbohydrates
Proteins
Lipids
Vitamins
Minerals
Water
8. Classification of foods
3. Classified by the amount required for the body:
Macronutrients: these are proteins, fats and
carbohydrates. They form the main bulk of food. They are
required by the body in relatively large amounts (measured in
grams)
Micronutrients: these are vitamins and mineral. They are
called micronutrients because they are required in small
amounts (measured in milligrams or micrograms).
10. Dietary fibres
Are exclusively found in plant food, which the body cannot digest or
absorb into the blood stream, therefore cannot be properly
considered a nutrient.
Basically, fiber is ingested into the body and expelled virtually intact
Fibers is found in two forms;
1. Soluble fibers: dissolve in water
Sources : peas, and some fruits such as apple and orange, and several
vegetables including carrots, and cauliflower.
Functions : binds to fatty substances and promotes their excretion, which
helps lower blood cholesterol levels.
11. Dietary fibres
2. Insoluble fiber is known as “ roughage “: do not dissolve in water
Valuable of roughage :
•It is needed to form the bulk of the intestinal contents.
•It helps the intestine to perform its normal movements.
•It prevents constipation and cancer of the colon.
•It may also help reduce the risk of digestive problems, heart diseases,
diabetes, and promote weight loss.
Sources: whole wheat products, wheat bran, corn bran, and many vegetables
including cauliflower, and green beans).
Total recommended daily amount of dietary fiber:
Between 25 to 35 grams from natural source foods.
However, consuming excess amounts of fiber (more than 50 to 60 grams per
day) may cause a decrease in the amount of vitamins and minerals that body
absorbs, and can also cause flatulence, diarrhea.
It should also be noted that the older we are, the more daily fiber required in
diet.
12. Characteristics of good food
Adequate quantity and quality that satisfy
individual needs
Safe, free of infection, toxicity and
allergens
13. How much do we need?
(Nutrient Recommendations)
Dietary Reference Intakes: a set of nutrient
intake values used for planning and assessing
diets including:
1. Estimated Average Requirements
2. Recommended Dietary Allowances
3. Adequate Intakes
4. Tolerable Upper Limits
14. How much do we need?
(Nutrient Recommendations)
1. Estimated Average Requirement:
The average daily amount of a nutrient needed in the
diet that will maintain physiological activities and reduce
disease risks
Different criterion for each nutrient and each gender and
age group of people
2. Recommended Dietary Allowances (RDA):
Estimates for average daily nutrient intakes which are
believed adequate to prevent deficiency
15. How much do we need?
(Nutrient Recommendations)
3. Adequate Intakes:
A value used as a guide for sufficient nutrient intake
when there is insufficient scientific evidence to
establish a RDA
4. Tolerable Upper Intake Levels:
The maximum daily amount of a nutrient that appears
safe for most healthy people
16. Estimated energy requirement
The average dietary energy intake that maintains
energy balance in a healthy person of a given
age, gender, weight, height, and activity level
Acceptable Macronutrient Distribution Ranges:
Carbohydrate: 45% - 65%
Fat: 20% - 35%
Protein: 10% - 35%
17. Diet Planning Principles
1. Adequacy: providing sufficient energy and essential nutrients for
healthy people
2. Balance: consuming the right proportion of foods
3. Energy control: balancing the amount of foods and energy to sustain
physical activities and metabolic needs
4. Nutrient density: measuring the nutrient content of a food relative to
its energy content
5. Moderation: providing enough but not too much of a food or nutrient
6. Variety: eating a wide selection of foods within and among the major
food groups
18. Estimation of caloric needs
There are several different formulas for determining
estimated caloric needs. All are based on the principles of
energy balance: Energy being used up or expended
throughout the day should be equally consumed for weight
maintenance.
Weight loss occurs when energy intake is lower than
estimated energy output, and weight gain occurs when
energy intake is greater than estimated energy output.
Many different factors effect someone's energy output, such
as age, sex, height, weight and energy level. It is important
to determine daily caloric intake, to achieve the right energy
input balance to suit your lifestyle.
19. Estimation of caloric needs
Resting Energy
Caloric intake equations are based on determining a person's resting
energy expenditure.
This is the energy necessary to sustain life and to keep the heart,
lungs, brain, liver and kidneys functioning properly.
Resting energy expenditure accounts for about 60 to 75 percent of
total daily energy expenditure.
The remaining energy expenditure is through physical activity,
about 25 percent, and through the metabolic process of digesting
food, about 10 percent
20. Estimation of caloric needs
Mifflin-St. Jeor equation (modified Harris-Benedict
Equation):
Resting Metabolic Rate(RMR)=
for females= 10 x (Weight in kg) + 6.25 x (Height in cm) - 5 x (age in
years) – 161
for males= 10 x (Weight in kg) + 6.25 x (Height in cm) - 5 x (age in
years) + 5.
These equations are also multiplied by the same physical activity factors
to estimate daily kilocalories needed.
Little to no exercise: RMR x 1.2
Light exercise (1–3 days per week): RMR x 1.375
Moderate exercise (3–5 days per week): RMR x 1.55
Heavy exercise (6–7 days per week): RMR x 1.725
Very heavy exercise (twice per day, extra heavy workouts): RMR x 1.9
21. The food pyramid
(dietary guidelines)
Definition: The food Pyramid Guide was designed to
establish recommended Dietary Guidelines, and contains
the building blocks essential to a healthy diet.
It has the guidance required to recognize what and how
much to eat of the five major food groups.
22.
23. The food pyramid
(dietary guidelines)
Importance:
Keep our fat intake and total cholesterol at
recommended levels, and identify the essential
nutrients that make up a healthy diet for
maintaining our fitness.
Balance the food groups in our diet.
Supply a nutrition equilibrium by keeping total
calorie count in line with weight loss and weight
management goals.
24. Food Exchange system list
It provide a framework to group foods with similar carbohydrate,
protein, fat, and calorie contents
Each list is a group of measured or weighed foods of approximately
the same nutritional value .
The word exchange refers to the food items on each list which may be
substituted with any other food item on the same list.
One exchange is approximately equal to another in carbohydrate,
calories, protein and fat within each food list.
The exchange lists are used for weight management as well for
diabetes management.
25. Therapeutic nutrition
Therapeutic nutrition refers to the use of diet as a therapeutic tool in the
management of patients.
The major effort of all therapeutic nutritional program is to insure total adequacy of
good nutrition, prevent deficiencies and correct abnormal nutritional states.
In constructing a diet for a patient, it is necessary to take into account the following
three factors:
the normal daily needs of the patient.
Previous nutritional depletion.
Increased requirements resulting from current losses as by vomiting and
diarrhea.
The composition of a patient’s diet should not be based upon the recommended
daily dietary allowances for healthy people because this does not take into account
the additional demands for specific nutrients.
26. Therapeutic nutrition
The caloric content of a diet, is determined by calculating:
the total number of calories normally required by the patient.
The amount of calories lost from the system by vomiting and diarrhea or form
the skin in burns.
Extra needs produced by fever and other metabolic causes.
The amount needed to compensate for previous weight loss.
The patient’s caloric status as determined by height and weight.
The presence of edema should be taken into account when evaluating weight
to height status.
27. Therapeutic nutrition
Modifications in conscistency and Texture of foods:
1. Clear liquid diet:
The diet is highly restrictive and is of little nutritive value; it provide some electrolyte,
mainly sodium, chloride, and potassium.
Indications for use: as a progression between IV feeding and a full liquid or solid diet
following certain types of surgery
e.g. coffee, tea, fruit juices, carbonated beverages.
2. Full liquid diet:
It provide an oral, nourishment that is well tolerated by patients who are actually ill or
who are unable to swallow.
Indications for use: following oral surgery or plastic surgery of the face and neck. In
patients with esophageal strictures, and following mandibular fractures.
E.g.: milk, eggs, vegetable’s juices.
28. Therapeutic nutrition
Modified fiber diet: which is classified
1. Fiber restricted diet:
A diet that contains a minimum of fiber and connective tissue.
Indications: During acute phase of diverticulosis, ulcerative colitis or
infectious enterocolitis when the bowel is inflamed.
2. High fiber diet:
A diet that contains increased amounts of cellulose, semicellulose and
pectin.
Indications: in constipation, uncomplicated diverticulosis and the irritable
bowel syndrome.
29. Therapeutic nutrition
Modification in protein contents:
1. High protein, high kilocalories diet:
Provides a level of total kilocalories and protein substantially above that which is normally
required.
Indications: Protein kilocalorie reduction, catabolic state, anorexia nervosa.
2. Controlled protein, potassium, sodium diet:
The dietary intake of Na. K and protein are carefully regulated from day to day.
Indications: When the glomerular filtration rate below 20-30 ml/minute. For the patients
not receiving dialysis severe restrictions are necessary.
Modification in carbohydrate contents:
Carbohydrate restricted diet for the management of the dumping syndrome.
Galactose free diet.
Lactose free diet.
Sucrose restricted diet.
Modifications in fat contents:
Fat restricted diet.
30. Diagnostic category Diet Order Comment
Peptic ulcer Diet individualized for patient
tolerance with small frequent feedings
Consult dietitian to obtain patient
tolerance; restriction of caffeine, black
pepper and alcohol.
Constipation, diverticulosis,
haemorrhoids
High fiber diet Includes whole grain bread and cereals,
fresh and dried fruits, raw vegetables.
Hepatitis Regular diet High calories, high protein diet
encouraged.
Acute liver failure Trace protein, fat free diet Specify grams protein and fat; initially
8-10 gm protein and approximately
2gm fat suggested consists mainly of
fruits and fruit’s juices.
Renal disorder, renal insufficiency Protein, sodium, potassium, fluid
restricted
Post-transplant (kidney) High protein, low sodium, low sugar
diet, low calories to prevent weight
gain
1-2 gm sodium and 120-150 gm protein
31. Diagnostic category Diet Order Comment
Congestive heart failure Sodium restricted diet 0.5-1 gm sodium
Hypertension Sodium restricted diet 2-3 gm sodium
Myocardial infarction Progress from clear liquid to a low fat,
soft-sodium restricted diet with small
frequent feedings as tolerated; initially
no hot or cold foods or caffeine.
2gm sodium
40 gm fat
Hypercholestrerolaemia Low cholesterol, low fat diet Less than 300 mg cholesterole, 25-
30% calories as fat.
Hypertriglyceridaemia Moderate restriction in total fat;
sucrose and alcohol restricted, calories
for ideal body weight
30-35% calories as fat with complex
carbohydrate such as fresh fruits,
vegetables starsh.
Diabetes mellitus (non insulin
dependent)
Sucrose and saturated fat restricted
diet. Calories for ideal body weight
Specific calories. % of protein,
carbohydrate and fat; 50%
carbohydrate, 30% fat and 20%
protein
Diabetes mellitus
(insulin dependent)
As above + daily distribution of
carbohydrate
As above + specify type and timing of
insulin; complex carbohydrate such as
vegetables, fresh fruits.
32. Lecture Two
The nutritional status of an individual
is often the result of many inter-
related factors.
It is influenced by food intake,
quantity & quality, & physical health.
The spectrum of nutritional status
spread from obesity to severe
malnutrition
33. Nutritional Assessment Why?
The purpose of nutritional assessment is
to:
Identify individuals or population groups
at risk of becoming malnourished
Identify individuals or population groups
who are malnourished
To develop health care programs that meet the
community needs which are defined by the
assessment
To measure the effectiveness of the nutritional
programs & intervention once initiated
34. Methods of Nutritional Assessment
Nutrition is assessed by two types of
methods; direct and indirect.
The direct methods deal with the
individual and measure objective
criteria, while indirect methods use
community health indices that
reflects nutritional influences.
35. Direct Methods of Nutritional
Assessment
These are summarized as ABCD
Anthropometric methods
Biochemical, laboratory methods
Clinical methods
Dietary evaluation methods
36. Indirect Methods of Nutritional
Assessment
These include three categories:
Ecological variables including crop
production
Economic factors e.g. per capita
income, population density & social
habits
Vital health statistics particularly
infant & under 5 mortality & fertility
index
37. Anthropometric Methods
Anthropometry is the measurement of
body height, weight & proportions.
It is an essential component of clinical
examination of infants, children &
pregnant women.
It is used to evaluate both under & over
nutrition.
The measured values reflects the
current nutritional status & don’t
differentiate between acute & chronic
changes .
38. Anthropometric Measurements
Height: Adults
Length:
Infants,
< 24 months
Weight
% Usual body
weight
% Ideal body weight
BMI
Mid-arm circumference
Skin fold thickness
Head circumference
Assesses brain
development
< 3 years of age
Head/chest ratio
Waist/hip ratio
39. Anthropometry for children
Accurate measurement of height and
weight is essential. The results can
then be used to evaluate the physical
growth of the child.
For growth monitoring the data are
plotted on growth charts over a period
of time that is enough to calculate
growth velocity, which can then be
compared to international standards
43. Measurements for adults
Height:
The subject stands erect & bare
footed on a stadiometer with a
movable head piece. The head
piece is leveled with skull vault
& height is recorded to the
nearest 0.5 cm.
45. WEIGHT MEASUREMENT
Use a regularly calibrated electronic
or balanced-beam scale. Spring
scales are less reliable.
Weigh in light clothes, no shoes
Read to the nearest 100 gm (0.1kg)
47. Nutritional Indices in Adults
The international standard for assessing
body size in adults is the body mass index
(BMI).
BMI is computed using the following
formula: BMI = Weight (kg)/ Height (m²)
Evidence shows that high BMI (obesity level)
is associated with type 2 diabetes & high risk
of cardiovascular morbidity & mortality
49. Waist/Hip Ratio
Waist circumference is measured
at the level of the umbilicus to
the nearest 0.5 cm.
The subject stands erect with
relaxed abdominal muscles, arms
at the side, and feet together.
The measurement should be
taken at the end of a normal
expiration.
50. Waist circumference
Waist circumference predicts mortality better
than any other anthropometric
measurement.
It has been proposed that waist
measurement alone can be used to assess
obesity, and two levels of risk have been
identified
MALES FEMALE
LEVEL 1 (accepted) > 94cm > 80cm
LEVEL2 (obesity) > 102cm > 88cm
51. Hip Circumference
Is measured at the point of greatest
circumference around hips & buttocks to
the nearest 0.5 cm.
The subject should be standing and the
measurer should squat beside him.
Both measurement should taken with a
flexible, non-stretchable tape in close
contact with the skin, but without
indenting the soft tissue.
52. Interpretation of WHR
High risk WHR= >0.80 for females &
>0.95 for males i.e. waist
measurement >80% of hip
measurement for women and >95%
for men indicates central (upper
body) obesity and is considered high
risk for diabetes & CVS disorders.
A WHR below these cut-off levels is
considered low risk.
53. ADVANTAGES OF ANTHROPOMETRY
Objective with high specificity &
sensitivity
Measures many variables of nutritional
significance (Ht, Wt, MAC, HC, skin fold
thickness, waist & hip ratio & BMI).
Readings are numerical & gradable on
standard growth charts
Readings are reproducible.
Non-expensive & need minimal training
54. Limitations of Anthropometry
Inter-observers errors in
measurement
Limited nutritional diagnosis
Problems with reference standards,
i.e. local versus international
standards.
Arbitrary statistical cut-off levels for
what considered as abnormal values.
56. Biochemical (laboratory)
assessment
Hemoglobin estimation is the most
important test, & useful index of the
overall state of nutrition. Beside
anemia it also tells about protein &
trace element nutrition.
Stool examination for the presence of
ova and/or intestinal parasites
Urine dipstick & microscopy for
albumin, sugar and blood
57. Specific Lab Tests
Measurement of individual nutrient
in body fluids (e.g. serum retinol,
serum iron, urinary iodine, vitamin
D)
Detection of abnormal amount of
metabolites in the urine (e.g. urinary
creatinine/hydroxyproline ratio)
Analysis of hair, nails & skin for
micro-nutrients.
58. Advantages of Biochemical Method
It is useful in detecting early changes
in body metabolism & nutrition before
the appearance of overt clinical signs.
It is precise, accurate and
reproducible.
Useful to validate data obtained from
dietary methods e.g. comparing salt
intake with 24-hour urinary excretion.
59. Limitations of Biochemical Method
Time consuming
Expensive
They cannot be applied on large scale
Needs trained personnel & facilities
60. CLINICAL ASSESSMENT
It is an essential features of all
nutritional surveys
It is the simplest & most practical
method of ascertaining the nutritional
status of a group of individuals
It utilizes a number of physical signs,
(specific & non specific), that are
known to be associated with
malnutrition and deficiency of vitamins
& micronutrients.
61. CLINICAL ASSESSMENT/2
Good nutritional history should be
obtained
General clinical examination, with
special attention to organs like hair,
angles of the mouth, gums, nails,
skin, eyes, tongue, muscles, bones,
& thyroid gland.
Detection of relevant signs helps in
establishing the nutritional diagnosis
63. Clinical signs of nutritional deficiency
HAIR
Protein, zinc, biotin
deficiency
Spare & thin
Protein deficiencyEasy to pull out
Vit C & Vit A
deficiency
Corkscrew
Coiled hair
65. Clinical signs of nutritional deficiency
EYES
Vitamin A deficiencyNight blindness,
exophthalmia
Vit B2 & vit A
deficiencies
Photophobia-
blurring,
conjunctival
inflammation
66. Clinical signs of nutritional deficiency
NAILS
Iron deficiencySpooning
Protein deficiencyTransverse lines
67. Clinical signs of nutritional deficiency
SKIN
Folic acid, iron, B12Pallor
Vitamin B & Vitamin CFollicular
hyperkeratosis
PEM, Vit B2, Vitamin A,
Zinc & Niacin
Flaking dermatitis
Niacin & PEMPigmentation,
desquamation
Vit K ,Vit C & folic acidBruising, purpura
68. Clinical signs of nutritional deficiency
Thyroid gland
in mountainous
areas and far from
sea places Goiter is
a reliable sign of
iodine deficiency.
69. Clinical signs of nutritional deficiency
Joins & bones
Help detect signs of
vitamin D
deficiency (Rickets)
& vitamin C
deficiency (Scurvy)
70. DIETARY ASSESSMENT
Nutritional intake of humans is
assessed by five different methods.
These are:
24 hours dietary recall
Food frequency questionnaire
Dietary history since early life
Food dairy technique
Observed food consumption
71. 24 Hours Dietary Recall
A trained interviewer asks the
subject to recall all food & drink
taken in the previous 24 hours.
It is quick, easy, & depends on short-
term memory, but may not be truly
representative of the person’s usual
intake
72. Food Frequency Questionnaire
In this method the subject is given a
list of around 100 food items to
indicate his or her intake (frequency &
quantity) per day, per week & per
month.
inexpensive, more representative &
easy to use.
74. Food Frequency Questionnaire
Limitations:
long Questionnaire
Errors with estimating serving size.
Needs updating with new commercial
food products to keep pace with
changing dietary habits.
75. DIETARY HISTORY
It is an accurate method for
assessing the nutritional status.
The information should be collected
by a trained interviewer.
Details about usual intake, types,
amount, frequency & timing needs
to be obtained.
Cross-checking to verify data is
important.
76. FOOD DAIRY
Food intake (types & amounts)
should be recorded by the subject at
the time of consumption.
The length of the collection period
range between 1-7 days.
Reliable but difficult to maintain.
77. Observed Food Consumption
The most unused method in clinical practice,
but it is recommended for research purposes.
The meal eaten by the individual is weighed
and contents are exactly calculated.
The method is characterized by having a high
degree of accuracy but expensive & needs time
& efforts.
78. Interpretation of Dietary Data
1. Qualitative Method
using the food pyramid & the basic
food groups method.
Different nutrients are classified
into 5 groups (fat & oils, bread &
cereals, milk products, meat-fish-
poultry, vegetables & fruits)
determine the number of serving
from each group & compare it with
minimum requirement.
79. Interpretation of Dietary Data/2
2. Quantitative Method
The amount of energy & specific nutrients
in each food consumed can be calculated
using food composition tables & then
compare it with the recommended daily
intake.
Evaluation by this method is expensive &
time consuming, unless computing facilities
are available.
80. Food balance sheet
Definition: It determines the individual
share from different foods assuming that
the available food is distributed equally
among people.
Or the food balance sheet determines the
food consumption level per head per day
assuming adequate distribution.
81. Food balance sheet
The food balance sheet is a method for:
Assessment of National food consumption.
Determining the individual share of food
consumption per day, assuming adequate
distribution for the available food.
The first food balance sheet in Egypt was
conducted in 1947-1948.
82. Food balance sheet
Advantages:
It shows quantities and types of food available for
consumption.
It can serve as an index for obvious deficit. Hence we can
develop and build the agriculture policy to meet the
nutritional requirement of the population.
It can show to what extent the country dependent on others.
It can be used to a certain extent for comparing the food
consumption level in different countries.
When these data tabulated together along number of years,
it shows the pattern of diet and change in it.
83. Food balance sheet
Basic feature (or pattern) of Egyptian
diet:
Energy is more than average.
Cereals (especially bread) form a good bulk of
diet and supply the greater part of energy,
protein, iron and vit. B.
Animal food content is low.
Protein intake is largely from plant sources.
Iron intake is in excess, but largely from plant
origin with lower absorbability.
.