The document provides an extensive overview of the importance of nutrition, detailing the functions of carbohydrates, fats, proteins, vitamins, and minerals in the body. It discusses the significance of a balanced diet, the consequences of malnutrition, and specific deficiency diseases such as kwashiorkor and rickets. Lastly, it introduces Dr. Pramila Kudva, an educator with significant experience, emphasizing the need for resources in school libraries.

1. Nutrition
Dr. Pramila Kudva

2. Need for nutrition
Growth
Repair & Maintenance
Raw materials
Protection
Energy

3. Energy
giving Food
Carbohydrates
Fats
Body
building
Food
Proteins
Protective
Food
Vitamins
Minerals
Water
Classes of Food

4. Balanced diet
A diet which contains all nutrients in adequate amounts
for growth, are pair and regulation of various processes is
called Balanced diet.
Malnutrition is defined as physical condition of a person
resulting from inadequate diet or inability to metabolize
the nutrients.

5. Cellulose
Monosaccharides
C6H12O6
Polysaccharides
(C6H10O5)n
Starch
Disaccharides
C6H22O11
Carbohydrates

6. Cellulose
• Plants normally store carbohydrates in this form e.g. Potatoes &
grains – Rice, Wheat, barley
• Animals store it as glycogen in the liver and muscles
• Cellulose – Roughage, Prevents constipation
• Makes movement of undigested food easier along the intestine
• Stimulates the muscle contractions in the intestinal wall

7. Monosaccharides
C6H12O6
Glucose Fructose Galactose

8. Glucose Fructose Sucrose
Glucose Glucose Maltose
Glucose Galactose Lactose
Disaccharides C6H22O11

9. Functions of carbohydrates
It is the main source of energy. One molecule
of glucose gives abut 4.1 Kcal of energy.
Reserve energy- is stored in the form of
glycogen and fats
Genetic importance – Ribose and de-oxyribose
sugars are found in RNA & DNA
Lactose facilitates absorption of Calcium
Cellulose helps in elimination of waste
products
Glucose is the only source of energy for the
Central Nervous System

10. Fats [Lipids]
Carry more carbon & Hydrogen and less oxygen
Saturated fats Un-Saturated fats
They are solids at room
temp
They are liquids at room
temp
Found in animal products
Contains bad cholesterol -
LDL
They have melting points
higher than room
temperature
Found in plant products
These reduce LDL
cholesterol (bad) and
maintain HDL (good)
cholesterol
They have melting points
higher than room
temperature

11. Functions of
fats
Functions of Fats
• Richest source of energy
• Important form of storage of food.
• Acts as a solvent for the absorption of
fat-soluble vitamins A, D, E and K.
• Subcutaneous Fat works as an
insulator.
• Stored fat works as reserve energy.
• Fats also help in the synthesis of
Vitamin D.

12. Composition of Fats
composed of C, H2 and O2 but
carry more Carbon & hydrogen and
less Oxygen.
They generate more energy than
carbohydrates – one mole of Fat
releases 9.45 Kcal of energy.
Fats which we eat are called
dietary fats. E.g. Butter, Ghee,
cooking oils, milk, meat, nuts etc.

13. Proteins
• Contain C, H, O & N
• Some proteins may also
contain P & S.
• Simple & smaller units of
proteins are Amino acids
Functions:
Proteins are essential for growth & repair of cells.
In an emergency they are oxidized to release
energy
Severe deficiency leads to Kwashiorkor &
Marasmus

14. Kwashiorkor
Marasmus
Deficiency Diseases
•Kwashiorkor - Derived from Ghanian word which means a sickness baby
gets when a new one arrives
•Birth of a sibling leading to withdrawal of mothers milk. - Ghanese word –
sicknss the baby gets when the new one comes .
•Marasmus - Usually caused due to sudden stoppage of breast feeding. -
derived from Marasomes – Greek - Withering

15. Kwashiorkor Marasmus
Affects children 1-5 years of
age
Affects infants up to 1 year of
age
Due to deficiency of proteins Due to deficiency of proteins,
fats & carbohydrates
Oedema of legs & face No oedema
The skin of patient becomes
dark & scaly
No darkening of skin
No degeneration of muscles Degeneration of muscles

16. Supplements
Minerals & Vitamins

17. Mineral Source Functions Deficiency
Calcium Dairy products Bone building
Clotting of blood
Rickets &
Osteomalacia
Sodium Table salt Regulates acid base
equilibrium
Muscular cramps,
Nerve impulses do
not get transmitted
Potassium Banana, citrus fruit,
Potato
Nerve & muscle activity Nerve impulses do
not get transmitted
Phosphorous Dairy products Synthesis of nucleic
acid, ATP, muscle
contraction, conduction
of nerve impulse
Soft bones
Iron Whole cereals, fish,
nuts, egg yolk, liver
Green leafy
vegetables
Synthesis of
haemoglobin –
oxidation & reduction
reactions
Anaemia
Iodine Iodized salt, sea food Functioning of Thyroxin Goitre & cretinism –
poor mental &
physical growth

18. Vitamin s Source Functions Deficiency
A - Retinol Butter, egg yolk, milk,
Fish liver oils, carrots
Growth, resists
infection of skin &
mucous membranes,
Component of retinal
cells
Night blindness,
Xerophthlamia –
dryness of cornea &
ulceration
D - Calciferol Fish liver oils, milk,
eggs, produced by UV
rays in the skin
Helps the body to use
Calcium &
phosphorous to form
bones & teeth
Rickets in children
Osteomalacia in
adults
E – Tocopherol Meat, milk, whole
wheat
Prevents oxidation of
Vitamin A
K -
Phylloquinone
Leafy vegetables –
cabbage, spinach,
Also synthesized in the
intestines
Normal clotting of the
blood
Haemorrhage –
delay in clotting time
C – Ascorbic
Acid
Fresh citrus fruits,
tomatoes, germinating
seeds
Promotes functioning
of capillary walls
Scurvy – bleeding
gums, loosening of
teeth

19. Osteomalacia Rickets
caused by the deficiency of vitamin D, calcium
and phosphorus. Lack of vitamin D prevents
absorption of Calcium and Phosphorous.
Found in adults Found in children
bone pains and
muscle weakness are
the classical
symptoms. Fractures
can occur.
soft bones which bend
and become either knock
knees or bow legs.
If the chest bones are
affected, it forms pigeon
chest.
It may also result in loss
of teeth enamel and
bending of spine.
Rickets also results in
growth retardation.

20. Night Blindness Xeropthalamia
Nightblindness can be an early sign
of vitamin A deficiency.
Xerophthalmia is a more serious
eye disease caused by a lack of
vitamin A, and can occur if night
blindness is not treated.
Night blindness is the difficulty for
the eyes to adjust to dim light.
Affected individuals are unable to
distinguish images in low levels of
illumination.
Xerophthalmia means dryness of
the eye in which eye fails to
produce tears. It may be caused by
a deficiency in Vitamin A although
there may be other causes.
If not treated, the cornea can
become cloudy and foamy spots
(Bitot's spots) and ulcers can form
on its surface (keratomalacia),
leading to scarring and damage.

21. Goitre
Goitre refers both to the enlarged thyroid gland, and the
condition of having an enlarged thyroid gland.

22. Vitamin B Sources Functions Deficiency
B1 -
Thiamine
Whole grain,
liver, milk, lean
meat
Increases growth
and appetite,
Helps in digestion
& functioning of
nervous system
Beriberi – inflammatory
changes of the nerves
Muscles become weak
B2 -
Riboflavin
Eggs, Liver, Milk,
Yeast, green
vegetables
Regulates
oxidation of food
Irritation in the eyes,
Intestinal disorders,
inflammation of the
tongue
B3 - Niacin Lean meat, milk,
liver, eggs,
ground nuts,
whole grains
Promotes health
of the skin &
nervous system
Pellagra, dermatitis,
Loss of memory,
Diarrhoea, fatigue, loss
of co-ordination
B 12 –
Cobalamine
Liver, milk,
cereals, pulses
Normal functioning
of red blood cells
Pernicious anaemia –
gastrointestinal
disturbance, spinal
cord problems

23. Beri-beri Pellagra
Deficiency of Vitamin B1 deficiency of vitamin B4 or
niacin
Symptoms: Swelling of legs,
extreme weakness, headache,
dizziness, palpitations and
loss of appetite.
Has 3 Ds – Dry skin, diarrhea,
Dementia [loss of memory]
Diet to be rich in groundnuts,
pulses, fruits and unpolished
rice
Diet with mostly Maize
interferes with the absorption
of Vitamin B 4.

24. Water
• Acts as a solvent
• Used to produce digestive juices
• Used in the transportation of food and
Oxygen through out the body
• Used in the excretion of soluble waste
• Involved in the maintenance of body
temperature

25. Basal Metabolic
Rate
BMR is the amount of energy
expressed in calories that a
person needs to keep the body
functioning at rest.
• Influencing factors:
• Body composition
• Age
• Weight / Body surface
area
• Gender
• Endocrine glands
• More the muscles higher
the metabolic rate
• The less you weigh the
lesser the calories you
need
• Tall thin people have
higher metabolic rate

26. Dr. Pramila Kudva is a PhD in
Education from Mumbai
University. She has over three
decades of experience as a
teacher, teacher educator.
Currently she is working as a
principal of an ICSE school in
Mumbai. She has several
academic publications to her
credit. This book covers several
theories, techniques and
classroom management aspects
with innumerable examples. A
must for the school library.
E-mail:
Pramilakudva2016@gmail.com