1. The document provides an overview of nutrition, including the history of nutrition science, roles of nutrition in health, and common nutritional problems in India. 2. Key topics covered include protein-energy malnutrition and related conditions like marasmus and kwashiorkor, vitamin and mineral deficiencies, obesity, and the National Nutrition Policy of India. 3. Common nutritional deficiencies discussed are anemia, goiter, xerophthalmia, and effects of fluoride and lathyrus consumption.

1. SUBJECTS NOTES BSC NURSING PART – I (ACCORDING INC SYALLBUS)
SUBJECT NUTRITION
UNIT – I INTRODUCTION NUTRITION
* Nutrition is the process by which body utilizes food for growth and conservation and healthy
living.
* A wisdom of food and its relationship to health and concerned with the part played by food
factor (nutrients) in body growth, development and conservation.
* Nutrition is the combination of processes by which the living organism receives & uses the
food accoutrements necessary for growth, conservation of functions & form of element parts.
HISTORY OF NUTRITION
* 400B.C. -- Hippocrates, the “Father of Medicine", said to his scholars," Let the food be the
drug and thy drug be thy food". He also said a wise man should consider that health is the
topmost of mortal blessings. One story describes the treatment of eye complaint, now known to
be due to a vitamin A insufficiency, by squeezing the juice of liver onto the eye. Vitamin A is
stored in large quantities in the liver.
* 1747Dr. James Lind, a croaker in the British Navy, performed the first scientific trial in
nutrition. At that time, mariners were transferred on long passages for times and they developed
scurvy. In his trial, Lind gave some of the mariner’s ocean water, others ginger, and the rest
limes. Those given the limes were saved from scurvy. As Vitamin C was not discovered until the
1930s, Lind did not know it was the vital nutrient.
* Beforehand 1800s it was discovered that foods are composed primarily of four rudiments
carbon, nitrogen, hydrogen and oxygen, and styles were developed for determining the quantities
of these rudiments.
* 1930s William Ross discovered the essential amino acids, the structure blocks of protein.
* 1940s The water answerable B and C vitamins were linked
* 1950s to the Present-- The places of essential nutrients as part of fleshly processes have been
brought to light. For illustration, further came given about the part of vitamins and minerals as
factors of enzymes and hormones that work within the body.

2. ROLE OF NUTRITION IN MAINTAINING HEALTH
GROWTH AND DEVELOPMENT
* Good nutrition is essential for attainment of normal growth and development during fetal life,
Physical growth, intellectual development, literacy and gets are affected by malnutrition.
* Acceptable nutrition is demanded for adult life conservation for optimum health and
effectiveness.
* Elder people need special nutrition due to their physiological and chronological changes.
Pregnant and lactating maters bear further proteins and nutrients to help revocation, growth
deceleration and low birth weight babies and give acceptable bone feeding for their babies.
SPECIFIC INSUFFICIENCY CONDITIONS.
* The most common scarcities find in Indians are Protein energy malnutrition, blindness, goiter,
anemia, beriberi, rickets etc. There's increased prevalence of revocation, punctuality, still birth
and low birth weight babies in glutted maters.
* Hence, good nutrition is essential to help nutritive insufficiency conditions, creation of health
and treatment of insufficiency conditions.
RESISTANCE TO INFECTION
* A well balanced nutrition prevents infections like tuberculosis. Good nutrition enhances crack
mending. Improves resistance of an individual towards infections.
MORTALITY AND MORBIDITY
* Malnutrition leads to increased death rate, child mortality rate, still births and unseasonable
deliveries. Prematurity is the major cause of deaths.
* Over nutrition causes conditions like Rotundity, diabetes, hypertension, cardiovascular and
renal conditions and causes death.

3. NUTRITIVE PROBLEMS IN INDIA
* PROTEIN ENERGY MALNUTRITION
* LOW BIRTH WEIGHT
* XEROPHTHALMIA
* NUTRITIVE ANEMIA
* IODINE INSUFFICIENCY DISEASES
* FLUROSIS
* LATHYRISM
* ROTUNDITY
* CARDIO VASCULAR DISEASES
* DIABETES
* CANCER
* 75 percent of preschool children suffer from iron insufficiency anemia (IDA)
* 57 percent of preschool children have sub-clinical Vitamin A insufficiency (VAD)
* Iodine insufficiency is aboriginal in 85 percent of sections
* 11 of Indian population in India are over-nourished
* over 30 million people with diabetics in 1985 and by coming time (2010) India is projected to
have 50.8 million diabetics India is hence considered as the country with the largest population
of diabetic .
PROTEIN ENERGY MALNUTRITION
* PEM refers to the insufficiency of energy and protein in the body.
* 1-2 of preschool children in India suffer from PEM.

4. MAIN CAUSES OF PEM
* Shy input of food both in volume and quality
* Infections (Diarrhea, Respiratory infections, measles, intestinal worms).
THREAT FACTOR OF PEM
* Poor environmental conditions,
* Large family size.
* Poor motherly health.
* Failure of lactation.
* Unseasonable termination of bone feeding, .
* Adverse artistic practices related to child parenting and weaning, .
* Delayed supplementary feeding
FORMS OF PEM
* MARASMUS
* KWASHIORKER
MARASMUS
* Common type of PEM observed among children below 1 time of age.
* Caused by severe insufficiency of nearly all nutrients especially protein and calories
Conditions are characterized by extreme wasting of the muscles and a daunt expression.

5. MARASMUS CLINICAL MANIFESTATION
* Expansive towel and muscle wasting
* Soft skin
* Loose skin crowds hanging over glutei and axilla
* Fat wasting
* Small for age
* Meager hair that's dull brown or sanguine unheroic
* Internal deceleration
* Behavioral deceleration
* Low body temperature (hypothermia)
* Slow palpitation and breathing rates.
* Absence of edema
KWASHIORKER
* Kwashiorkor occurs in children between 2-3 times of age
* Acute form of PEM due to insufficiency of protein in the diet (Both in volume and quality)
* Deficiency of micronutrients (Fe, Folic acid, Iodine, Selenium, and Vitamin C)
* Deficiency of antioxidants (albumin, Vitamin E, PUFA, Glutathione).
* Kwashiorkor is linked as lump of the extremities and belly, which is deceiving to their factual
nutritive status

6. KWASHIORKER CLINICAL MANIFESTATION
 Glutted child with pedal edemas
 Growth failure Moon face
 Overinflated tummy
 Ascitis (abnormal accumulation of fluid)
 Enlarged liver with adipose infiltrates, thinning of hair
 Loss of teeth
 Skin depigmentation Dermatitis
 Perversity
ASSESSMENT OF PEM
Weight for age = Weight of the child X 100
Weight of normal child of the same age
 Between 90 – 110 Normal Nutritive Status
 Between 75 – 89 Mild malnutrition (1st degree)
 Between 60 – 74 Moderate Malnutrition (2nd degree)
 Under 60 Severe Malnutrition (3rd degree)
FORESTALLMENT OF PEM
 Health creation Measures
 Promotion of bone feeding, low cost weaning food, nutrition education, family planning
and birth distance
 Protein energy rich food, (milk, egg, fresh fruits), immunization, food mixed.
 Early opinion and treatment
 Rehabilitation
LOW BIRTH WEIGHT
 Birth weight lower than 2500 gm of babies born in India called LBW.

7. CAUSED
 Motherly malnutrition and anemia.
 Illness and infections during gestation,
 High equality
 Near birth intervals
FACTORS MODIFYING FREQUENCE OF LBW
 Further Institutional deliveries
 Improving No. of ANCs (minimum> 5)
 Improving Quality of ANC
 Includes No. of ANCs, TT, weight, BP, examination of blood, examination of urine.
XEROPHTHALMIA (DRY EYE)
 Disease due to insufficiency of Vitamin A Also Called Xeroma Absence of gashes
Xerophthalmia is most common in children progressed 1-3 times Cornea and conjunctiva
come wanton and necrosis.
BITOT ’S SPOTS
 Collection of dried epithelium, micro organisms etc. forming candescent gray white spot
on the cornea
 A sign of Vitamin A insufficiency
KERATOMALACIA
 Ulceration and softening of Cornea due to insufficiency of vitamin A
THREAT FACTORS
 Ignorance
 Faulty feeding practices
 Infections
 Diarrhea
 Use of skimmed milk (completely devoid of vitamin a)

8. FORESTALLMENT
 Short term action – oral Administration of large cure of Vitamin A (retinol Palmitate)
 Medium term action – Food bastion with Vitamin. E.g. Dalda, Sugar, Salt, Tea etc.
 Long term action – Promote BF, consumption of Green Leafy Vegetables, Immunization
to infections.
NUTRITIVE ANEMIA
 A Condition in which the Hb content of blood lower than normal as a result of a
insufficiency of one or further essential nutrients. Primarily due to lack of absorbable iron
in the diet.
CAUSES OF IRON INSUFFICIENCY ANEMIA
 Shy input of iron
 Poor bioavailability (only lower than 5 percent is absorbed)
 Inordinate loss of iron (period, rapid-fire gravidity, hookworm infestations, other ails)
GOODS OF ANEMIA
 Increases the threat of motherly and fetal mortality and morbidity
 Increase vulnerability to infection due to disabled cellular response and vulnerable
functions
 Reduction of work performance and productivity
INTERVENTIONS
 Iron and folic acid supplementation
 Nutritive anemia prophylaxis programme (diurnal Fe & folic acid supplementation to
Pregnant Women lactating maters & Children under 12 times)
 Iron mixed- mixed of food with iron
 Control of sponger and nutrition education
IODINE Insufficiency Diseases (IDD)
 IDD refers to a diapason of disabling conditions arising from a shy salutary input of
iodine. IDD affects the health of humans from fetal stage to majority

9. CAUSES OF IDD
 Deficient iodine Input – Consuming foods with low Iodine content, Crops grown in
iodine depleted soil.
 Increased demand for Iodine in the body – Demand of Iodine is increased during the
stage of rapid-fire growth (Immaturity, Puberty, gestation, lactation), Demand exceeds
force results in insufficiency.
 Presence of Goitrogens – goiter producing substances naturally present in some foods
(cabbage, cauliflower etc.) intrude with Iodine application
IODINE INSUFFICIENCY DISEASES (IDD)
ABORIGINAL GOITER
CRETINISM
 Aboriginal GOITER
 Also called Derbyshire Neck
 Enlargement of thyroid gland causing swelling in frontal part of the neck
 Due to lack of iodine in the diet
 Goiter belt – Himalayan region
 Graded from 0 – 4
 Common among girls than boys
CRETINISM
 Severe form of IDD
 Occurs during fetal stage
 Intrude with brain development causing brain damage and death
 Result in Growth failure, MR, Speech and hearing blights.
FLUROSIS
 Occurs due to consumption of inordinate quantum of fluorine through drinking water

10. TWO TYPES OF FLUROSIS
DENTAL FLUROSIS
CADAVEROUS FLUROSIS
DENTAL FLUROSIS
 Seen in children 5-7 times of age
 Teeth lose their candescent appearance and chalk white patches develop on them
 Changes are called mottling of enamel
 In severe cases loss of enamel gives teeth a corroded appearance
 Dental flurosis is confined to endless teeth and develops only during the period of
conformation
CADAVEROUS FLUROSIS
 Seen in aged grown-ups
 Heavy fluoride deposit on shell
 Manifested as pain impassiveness & chinking sensation of the extremities, stiffness of
neck
GENU VALGUM
 A form of cadaverous disfigurement associated with flurosis
 The lower branches appear as knock kneed due to osteoporosis.
FORESTALLMENT OF FLUROSIS
 Keep the drinking water fluorine position below 1mg/ lit
 Deflouridation of water using Nalgonda Fashion (Flocculation, Sedimentation &
filtration) Help use of fluoride toothpaste in areas of aboriginal flurosis

11. LATHYRISM
 Diseases do by consuming large amounts of Lathyrus sativus (Kesari dhal)
 Lathyrism in human is appertained as Neurolathyrism
 The complaint presents as Crippling complaint of nervous system characterized by
gradationally developing discontinuous palsy of lower branches
 It contains a poison called Beta oxalyl amino Alanine (BOAA)
 Lathyrus Kesari Dhal) is good source of protein.
 It's fairly cheaper.
INTERVENTION
JUNKING OF POISON
 Steeping system
 Soaking the palpitation in hot water for about 2 hours and the soaked water is drained off
fully
 Inheritable Approach
 Development of low poison kinds of Lathyrus Banning the crop
 The Prevention of food contamination act in India has banned Lathyrus in all forms
OBESITY
 Utmost Current form of malnutrition
 Abnormal growth of adipose towel due to blowup of fat cells (Hypertrophic), Increase in
no. of fat cells (hyperplasic) or Combination of both
 Rotundity-When the body weight is 20 further than the desirable weight.
 Over weight-When the body weight is between 10-20 further than the desirable weight
FACTORS CONTRIBUTING TO OBESITY
 Age
 Sex
 Inheritable factors
 Physical Inactivity
 Socio profitable status

12.  Eating habits
 Alcohol
 The direct cause of fat in India is
 Lack of physical exertion due to sedentary life style
 Loss of traditional diet
 Defective diet
 High stress high rate of profitable growth
 Weight in kg BMI = (Height in Cadence) 2
 20-25 IDEAL
 26-30 Fat
 31-40 Fat
 40 Veritably Fat
CONTROL OF OBESITY
 Eat food according to body’s demand
 At least 3-4 hrs intervals between refections
 Avoid in between snacks
 Eat further lush vegetables which contain high fiber
 Avoid input of adipose and fried foods
 Regular Physical exercise
CARDIO VASCULAR DISEASES
 Classified as one of the Food habit related Illness
 Change in food habits and life has increased the threat of CVD in Indian population
substantially in Middle Class and upper middle class groups.
CANCER
 80 percent of cancer due to environmental factors
 Salutary fat – positive correlation with Colon cancer, bone cancer
 Salutary fiber – Threat of colon cancer is equally related
 Micro nutrients – Lack of Vitamin C & Vitamin A arise the threat of stomach cancer
and lung cancer. Food complements – Saccharin, cyclamate, Coffee, aflatoxin
associated with bladder cancer

13. NATIONAL NUTRITION POLICY
 The National Nutrition Policy borrowed by the Government of India in 1993 under the
cover of the Department of Women and Child Development.
 The strategy of NNP was amulti-sectoral strategy for eradicating malnutrition and
achieving optimum nutrition for all.
THE PERPETRATION STRATEGY INVOLVES
 Setting up Inter Sectoral Coordination medium at Centre, State and District situations.
 Advocacy and sensitization of policy makers and programme directors.
 Enhancing micronutrient malnutrition control conditioning,
 Reaching nutrition information to people.
 Establishing nutrition monitoring and mapping at State, District and Community position,
and developing district-wise disaggregated data on nutrition.
OBJECTS
 To reduce the prevalence of severe (8.7 per cent) and moderate (43.8 per cent)
malnutrition by half by the time 2000 release.
 All adolescent girls from poor families to be covered through the ICDS by 2000 release
in all blocks of the country and 50 of civic slums
 To increase per capita vacuity of 215Kg, for that, to achieve product targets of 230 by
2000.
 At least 100 days of employment created for each pastoral landless family, employment
openings in civic slum residers and civic poor.
 Distribution of iodized swab to cover all aboriginal areas Nutritive blindness to be fully
canceled by 2000 Bulletin
 To expand the Nutrition intervention net through ICDS so as to cover all vulnerable
children in the age group 0 to 6 times.
It aims to address this problem by exercising direct (short term) and circular (long term)
interventions.

14. DIRECT INTERVENTIONS – SHORT TERM
1. PROPER NUTRITION OF TARGET GROUPS (VULNERABLE GROUPS)
 The National Nutritional Policy has paid special attention towards the vulnerable
groups and enforced numerous nutritive programmed to enrich the health status of
these target groups like children, adolescents, pregnant and nursing maters etc.
 Expanding the safety net for children – proper perpetration of universal
immunization, oral rehydration and ICDS services have been expanded to cover all
vulnerable children in the age group 0 to 6 times.
 Growth monitoring in 0-3 time age group Growth monitoring aims at identification of
glutted children and provision of nutritive operation for the children especially 0-3
times of age group.
 Nutrition of adolescent girls to enable them to attain safe paternity the policy has
expanded the ICDS services for the adolescent girls to enrich their nutritive status, to
prepare them for safe paternity by furnishing introductory education about nutrition,
fertility, Iron supplementation etc.
 Nutrition of pregnant women to drop prevalence of low birth weight under the policy
the government has taken measures to enrich the nutritive status of the pregnant
mama’s right from 1st trimester, supplementation of iron and folic acid, frequent
health checks etc.
2. FOOD FORTRESS: Fortress of essential food particulars with applicable nutrients is
essential to avoid insufficiency diseases like iodine insufficiency, iron insufficiency etc.
Illustration, common Swab with iodine or iron.
3. PROVISION OF LOW COST: Nutritional FOOD Maturity of the Indian population
belongs to low socio profitable status and they cannot go for the precious food products.
4. COMBATING MICRO NUTRIENT DEFICIENCY IN VULNERABLE GROUP: Control
of micronutrient deficits among the vulnerable groups especially Vitamin A, Iron, Iodine,
Folic acid among the pregnant, nursing mamas and children through colorful nutritive
prophylaxis programmed are essential.

15. CIRCULAR POLICY INTERVENTIONS – LONG TERM
1. FOOD SECURITY: In order to assure aggregate food security per capita accessibility of
215 kg/ person/ time of food grains needs to be attained.
2. ENHANCING THE SALUTARY PATTERN: The salutary pattern of the people should
be enhanced by promoting the product and adding the per capita attainability of nutritionally
rich foods. Provision of nutritionally rich foods at affordable cost.
3. PERFECTING THE COPPING POWER: One of the main causes of under nutrition is low
purchasing power of the poor. So to increase their purchasing power, Government should
induce jobs for them.
4. SMALL AND MEDIUM ENTERPRISES (SME): Small and medium enterprises are
essential for dynamic profitable growth and job creation.
5. HUSBANDRY AND Pastoral DEVELOPMENT: two-thirds of India’s people depend on
pastoral employment for their living. While the husbandry sector grew at only about2.5
percent a time for a number of times, recent growth has touched4.7 percent a time, eased by
good showers, lesser product of high- value crops, an increase in the minimal support prices
for grains, and the rise in global prices for agrarian products.
6. FORESTALLMENT OF FOOD CONTAMINATION: Government responsibility is to
assure that food won't beget detriment to the consumer when it's set and/ or eaten according
to its intended use. Under the provision of the PFA Act.
7. NUTRITION EDUCATION: World Bank reports that Indonesia spent only 15 of its
public budget on nutrition education and they reduced the frequence of under-nutrition by 40.
Hence it's an actually cost effective system in the Indian environment also.
FACTORS AFFECTING FOOD & NUTRITION
 AGE: During the growth period, the BMR is high, thus during immaturity the energy
need per Kg of body weight is loftiest than during majority. The period at which the
rudimentary metabolism reaches its loftiest position is between the periods of 1-2 times.
A gradational decline occurs between the periods of 2-5 times, with a more rapid-fire
decline until adult age.

16.  COUPLING: The BMR is advanced in adolescent boys and adult males as compared to
adolescent girls and adult ladies though it isn't due to direct influence of coupling
differences, but are due to the differences in body composition. Males have a lesser
quantum of muscles and glandular apkins which is metabolically more active whereas,
ladies have lesser adipose apkins which is metabolically less active, Hence energy
demand of males is advanced than of ladies.
 CLIMATE: It's known that the BMR is lower in tropics also in temperate zones. Hence
the energy cost of work is slightly advanced when the temperature falls.
 BODY SIZE: It'll have an important effect on energy requirements because a larger body
has a lesser quantum of muscles and glandular apkins to maintain, therefore taking
advanced energy allowances. A high thin existent has a lesser face area than an existent
of the same weight whose short and fat and the former will thus, have an advanced basic
metabolic rate.
 STASHING OF ENDOCRINE GLANDS: The thyroid gland in particular exerts a
pronounced influence on the energy requirement. However, the BMR will increase if the
exertion of the gland decreases (hypo-thyroidism), the BMR will be reduced, if it's
hyperactive (hyperactive-thyroidism).
 STATUS OF HEALTH: During the ages of fever as well as malnutrition, the BMR of an
existent is affected. Illness involving an elevation of body temperature markedly
increases the basic heat product therefore adding the BMR, hence increased energy
demand.
 ALTERED PHYSIOLOGICAL: Countries During gestation and lactation, the energy
requirements are increased because of an elevated BMR. In gestation; this fresh energy is
demanded to support the growth of fetus and motherly apkins. During lactation energy is
needed for conflation of milk.
 EFFECT OF FOOD: A certain quantum of work is expended in the digestion of food, its
immersion transfer to the apkins and application. The increased heat product as a result of
the ingestion of food is known as the specific dynamic action of the food. Protein when
eaten alone has been shown to increase the metabolic rate by 30. On the base of the
mixed diets, which are generally consumed, the specific dynamic action of food is
roughly 10 of the energy demand.

17.  EXTENT OF PHYSICAL: Exertion Any kind of physical exertion increases the energy
expenditure above the basic energy need. Energy for the performance of all types of
physical conditioning ranks next to rudimentary metabolism in measure of energy
expended.
 SLEEP: causes a reduction of about 10 in the BMR depending on the number of
hours spent in sleeping and its manner i.e. restless/ peaceful. The energy need is
determined by the nature and duration of physical exertion. Sedentary work, which
includes formerly work, book keeping, typing, tutoring,etc., calls for lower energy
than moderate work ( more active and emphatic occupations) similar as nursing.
Housekeeper or gardening.
CATEGORY OF FOODS
OBJECTS
 To introduce the content
 To classify food by origin
 To classify food by function
 To classify food by nutritional value.
PREFACE
 Life cannot be sustained without acceptable aliment.
 Man needs acceptable food for growth and development and to lead an active and healthy
life.
 Food plays an important part in maintaining a person's nutritive and health status.
CATEGORY OF FOOD IN ORIGIN
HERB
 Numerous factory & factory part are eaten as a food.
 Seeds are good source of food for creatures including humans because they contain
nutrients.
 All seeds aren't healthy.E.g.-apple seeds & cherry seeds contain cyanide.
 Fruits are grew ovaries of manufactories including seeds within it.
 Vegetables are another most natural way of getting foods.

18. CREATURES
 They're used as a food directly or laterally
 Direct- Meat, fish, funk etc.
 Circular- milk, honey, milk products, eggs etc.
CATEGORY OF FOOD IN FUNCTION
ENERGY YIELDING FOODS
 This group includes foods rich in carbohydrate, fat and protein. They may be
considerably divided into two groups Cereals, beats, roots and tubers
 Cereals give in addition to energy large quantities of proteins, minerals and vitamins in
the diet. Pulses also give protein and B vitamins besides giving energy to the body
 Fats, Canvases and pure carbohydrates like sugars give only energy and fats give
concentrated source of energy.
BODY BUILDING FOODS
 Foods rich in protein are called body structure foods. They're classified into two groups.
 Milk, egg, meat & fish. They're rich in proteins of high natural value. These proteins have
all the essential amino acids.
 Pulses, nuts and oilseeds they’re rich in protein but may not contain all the essential
amino acids needed by the mortal body.
DEFENSIVE FOODS
 Foods rich in protein, vitamins and minerals have nonsupervisory functions in the body
like maintaining the beat, water balance, temperature, etc.
 Defensive foods are astronomically classified into two groups
 Foods rich in vitamins and minerals and proteins of high natural value (e.g.) milk, egg,
and fish.
 Foods rich in certain vitamins and minerals only (e.g.) green leafy vegetables and fruits.

19. CATEGORY OF FOOD IN NUTRITIONAL VALUE
CEREALS & MILLETS: They give about 70-80 of calories, proteins & other nutrients.
PULSES: Dried pulses are rich in proteins containing about 19-24
NUTS & OIL SEEDS: They contain proteins 18-40.
VEGETABLES: They're distributed as green lush vegetables, roots & tubers & other vegetables.
They contain high measure of nutrients & are veritably healthy
FRUITS: They're rich in vitamins.
MILK & MILK PRODUCTS: 1 liter of cow’s milk give about 35 g protein, 35g fat, 1 g
calcium,1.5 mg riboflavin, IU of Vit A & small quantities of Vit B & minerals.
EGGS: Hen’s egg contains 13 of protein & 13 of fat. Egg white contains of 12 of protein, some
vitamin & traces of fat. Egg slavery contains 15 proteins & 3 fats.
MEAT, FISH & CREATURE PRODUCTS: Meat-Rich in protein 18-22 Fish-Rich in protein 18-
22 Liver-Rich in protein 18-20
ESSENTIALS OF NUTRITION-MACRO & MICRONUTRIENTS
INTRODUCTION
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins,
fats, vitamins, minerals, fiber and water. It's important that everyone consumes these seven
nutrients on a day-to-day base to help them make their bodies and maintain their health. Deficits,
overmuch and imbalances in diet can produce negative impacts on health, which may lead to
conditions.
DESCRIPTION
NUTRIENT: - A nutrient is a substance used by an organism to survive, grow, and reproduce.
CATEGORY OF NUTRIENTS OR ESSENTIALS OF NUTRITION
MACRO NUTRIENTS • Carbohydrates • Fats • Proteins • Water • Fiber

20. MICRO NUTRIENTS • Vitamins • Minerals
MACRONUTRIENTS
1. “Macro” means large
2. These are nutrients which people need to eat regularly and in a fairly large quantum.
3. They include carbohydrates, fats, proteins, fiber and water.
4. These substances are demanded for the force of energy and growth, for metabolism and other
body functions.
1. CARBOHYDRATE
Carbohydrates are appertained to as energy- giving foods. They give energy in the form of
calories that the body needs to be suitable to work, and to support other functions. They're the
body’s main source of energy because they're fluently converted into energy. The main sources
of carbohydrates are chuck, wheat, potatoes, sludge, rice, vegetables etc.
2. PROTEINS
Proteins are erecting blocks. Proteins are demanded in our diets for growth and to ameliorate
vulnerable functions. They also play an important part in making essential hormones and
enzymes, in towel form etc. The main sources of proteins are flesh, funk, eggs, bone milk, sap,
ground nuts, lentils, fish, rubbish and milk.
3. FATS
Fats and canvases are concentrated sources of energy Fats can make refections more delicious
and satisfying. Inordinate fat consumption leads to cardiovascular diseases. Fat is plant in meat,
funk, milk products, flannel, creams, avocado, cooking canvases and fats, rubbish, fish and
ground nuts.
4. WATER
Water is a clear fluid essential for life. People can live without solid food for a many weeks, but
we cannot live without water for further than a many days. We need water for a number of

21. reasons making fluids similar as gashes, digestive authorities and bone milk. For keeping the
filling of the mouth, intestine, eyelids and lungs wet and healthy. For the product of urine
5. FIBRE
Fiber is an admixture of different carbohydrates which aren't digested like other nutrients but
pass through the gut nearly unchanged. Fiber makes food big or bigger Fiber makes the feces
soft and big; this can help constipation Fiber slows the immersion of nutrients, so it helps
nutrients to enter the blood sluice sluggishly.
MICRONUTRIENTS
 ‘Micro ‘means small Micronutrients are substances which people need in their diet in
only small quantities.
 These include minerals and vitamins. Utmost foods are fusions of nutrients (in 1 food
further than 1 nutrient may be present)
1. VITAMINS
 Vitamins are groups of affiliated substances present in small quantities in foodstuffs
and are necessary for the body to serve typically.
 Vitamins are also called self-protective foods.
 Vitamins are classified into two groups Fat solubable vitamins (vitamins A, D, E and
K) are solubable in fats and fat detergents. They're insolvable in water.
 Water solubable vitamins (vitamins B and C) are solubable in water and so they
cannot be stored in the body. The formal sources of micronutrients in our diets are
fruits and vegetables.
2. MINERAL
 Minerals are the substances that need to insure the health and correct working of their
soft apkins, fluids and their shell.
 Cases of minerals include calcium, iron, iodine, fluorine, phosphorus, potassium,
zinc, selenium, and sodium.
BMR

22. PREFACE
 Spicy value may be defined as the quantum of heat energy attained by burning 1gm
of the food stuff fully in the presence of O2
 A calorie may be defined as the quantum of heat needed to raise the temp of 1gm of
water by 10C
 Average values Auto –4.1; Fats –9.3; Pro-4.7
BMR
The rate of energy product under rudimentary conditions per unit time (1 hr) and persq.mt of
body face is known as BMR The quantum of heat given out by a subject who however awake
is lying a state of max.physical and internal rest under comfortable conditions of temp,
pressure & moisture, 12-18 hrs after mess (post absorptive state) .
ELEMENTAL CONDITIONS
Person should awake but at complete rest both physical and internal Person should be
without food for at least 12-18 hrs i.e., post absorptive state. Person should be in prone/
reclining position on bed Person should remain in normal environmental conditions like
normal temp, moisture, pressure etc.
DETERMINATION OF BMR
1. OPEN CIRCUIT SYSTEM BOTH O2 CONSUMPTION AND CO2 AFFAIR ARE
MEASURED
 requires a high degree of tech skill and a combussom outfit Less rapid-fire and more
accurate Tissot system and Douglas system
2. CLOSED CIRCUIT METHOD ONLY O2 CONSUMPTION
 Clinical practice (2-6 min under elemental conditions) Closed circuit system Benedict-
roth metabolism stuff
 Benedict-roth metabolism apparatus
FACTOR AFFECTING BMR
 AGE: children much higher than adults

23.  SEX: women less than males
 CLIMATE: colder [high] tropical [low]
 HABITS: manual worker
 DRUGS: caffeine, alcohol, increases BMR
 HORMONE: these are affected BMR
 PREGNANCY
CLINICAL ASPECTS
 pathological variation in BMR
 fever
 diseases
 endocrine diseases
 in hyperthyroidism
 in hypothyroidism
IMPORTANCE OF BMR
SIGNIFICANCE OF BMR
 As a individual aid
 In the computation of calorific conditions of an existent for defining a diet of acceptable
spicy value and planning nutrition for individualities or communities and populations at
large
 To note the effect of foods and medicines on BMR
FOOD NORMS
WHAT ARE FOOD NORMS?
Food norms are commodity that's set up by experts or an authority for measuring volume,
weight, extent, value and quality of a substance.
TRANSNATIONAL FOOD NORMS
 Codex Alimentations commission is the principle association of the worldwide food
norms program set by FAO and WHO.
 Food and Agriculture Organization.

24.  World health Organization
PURPOSE OF CODEX ALIMENTATIONS
 To present internationally accepted food norms in a invariant manner
 To cover consumers health
 To educate consumers
 To help adjustment
 To make transnational trade easy.
COMPASS OF CODEX ALIMENTATIONS
It includes norms for all orders of foods, reused, semi reused or raw for distribution to the
consumer.
It also covers factors like accoutrements used in food processing, food hygiene, food
complements, fungicide remainders, labeling and donation styles of analysis and slice.
FOOD NORMS IN INDIA
They're formulated along the lines of codex alimentations.
1. Mandatory Norms
2. VOLUNTARY Norms
MANDATORY NORMS
 The forestallment of food contamination act (PFA) 1955
 Essential Goods act 1954. Colorful orders fall under this:
 Fruit Products Order (FPO) regulated by Ministry of food processing Diligence
 Meat Products Order (MPO) 1973 regulated by the Directorate of Marketing and
Examination Milk and Milk Products Order 1992 cover the trade, purchase and
distribution of milk and milk products Solvent uprooted canvases, flour control order,
vegetable products order 1976. The license is granted by the Ministry of Civil Inventories
Consumer Affairs and Public Distribution. It controls the request price of Vanaspati.
(dalda)
 Standard on weights and measures 1977. It's mandatory to declare the weight of the
packaged commodity.
VOLUNTARY NORMS

25.  AGMARK. Agriculture produce grading and marketing act 1937.
 The Director of Marketing and Inspection grades goods as 1234 meaning special, good,
fair and ordinary. The “Agmark” marker is an assurance of quality. It also helps settle
controversies between buyers and merchandisers.
 Bureau of Indian Norms (BIS). Indian Norms Institute (ISI) is responsible for laying BIS.
 These norms are evolved after chemical, natural and physical assessment of the product
to be retailed.
MISBRANDING
Food is misbranded if
1 Marker is false or deceiving
2 Food is vended under another name
3 limitations aren't easily indicated
4 Size of the vessel is misleading
5 Statement of weights and measures is wrong
6 Packaging details aren't given
7 Fails to list nutrient information
8 It fails to list artificial seasoning, coloring and preservatives.
PREVENTIVES AND MEASURES
 Buy only from authorized shops
 Avoid eating on road side
 Shops Reused foods must have a quality mark
 Check manufacturing and expiry date
 Ask for bill and details
 Keep cleansers and medicines in separate cupboards