The document discusses nutrition and various nutritional problems in India. It defines nutrition as the utilization of food by living organisms for survival, growth, and repair of tissues. Nutrition is essential for growth, energy production, formation of organic substances, regulating metabolism, and building resistance. It then outlines several major nutritional problems in India like protein energy malnutrition, low birth weight, vitamin A and iodine deficiency, fluorosis, and obesity. It provides details on the causes and consequences of each of these conditions.
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Nutritional assessment using anthropometric, biochemical, clinical, and dietary methods with a larger understanding of anthropometric methods used in Ethiopia
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Nutritional assessment using anthropometric, biochemical, clinical, and dietary methods with a larger understanding of anthropometric methods used in Ethiopia
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Concept of nutrition, Food, nutrition, malnutrition and balanced dietkumkumpandey4
concept of nutrition: definition of food, nutrition, malnutrition, overnutrition, under nutrition, optimum nutrition, balanced diet, its components and importance
Introduction to Nutrition for F.Y B.sc Nursing , F.Y PB.B.sc Nursing, GNM Stu...SelestyChristian1
This presentation is useful for Nursing Students.
The presentation is about basic concepts of Food and Nutrition, Terminologies, History of Nutrition, National Nutritional Policy, Role of Nutrition in maintaining Health, Nutritional problems in India, Role of food and its medicinal value, Factors that affects Food and Nutrition, Food Standards, Classification of Food, Elements of Nutrition and Basal Metabolic Rate.
Basic concepts of Nutrition: Food, nutrition, and health
What is Food? What is Nutrition? malnutrition, undernutrition, overnutrition, functional food.
if it's useful then please like it...
Austin Journal of Nutrition and Food sciences is an open access, peer reviewed, scholarly journal dedicated to publish articles in all areas of nutrition and food sciences
The aim of the journal is to provide a forum for dietitians, researchers, physicians, and other health professionals to find most recent advances in the areas of clinical nutrition and nutritional disorders.
Austin Journal of Nutrition and Food sciences accepts original research articles, review articles, case reports and rapid communication on all the aspects of internal medicine.
Austin Journal of Nutrition & Metabolism is an international scholarly peer reviewed Open Access journal, aims to promote the research in the field of Nutrition and Metabolism.
Austin Journal of Nutrition & Metabolism is a comprehensive Open Access peer reviewed scientific Journal that covers multidisciplinary fields. We provide limitless access towards accessing our literature hub with colossal range of articles. The journal aims to publish high quality varied article types such as Research, Review, Case Reports, Short Communications, Perspectives (Editorials), Clinical Images.
Austin Journal of Nutrition & Metabolism support the scientific modernization and enrichment in Nutrition and Metabolism research community by magnifying access to peer reviewed scientific literary works. Austin also brings universally peer reviewed member journals under one roof thereby promoting knowledge sharing, collaborative and promotion of multidisciplinary science.
Annals of Nutritional Disorders & Therapy is a peer-reviewed, open access journal published by Austin Publishers. It provides easy access to high quality Manuscripts in all related aspects of nutritional disorders resulting from either excessive or inadequate intake of food and nutrients leading to various Nutritional diseases including obesity, eating disorders, malnutrition, developmental abnormalities that could be prevented by diet, hereditary metabolic disorders that retort to dietary treatment, food allergies and intolerances, and potential hazards in the food supply. It also focuses upon the chronic diseases caused due to improper nutrition such as cardiovascular disease, hypertension, cancer, and diabetes mellitus.
Annals of Nutritional Disorders & Therapy is a peer-reviewed, open access journal published by Austin Publishers. It provides easy access to high quality Manuscripts in all related aspects of nutritional disorders resulting from either excessive or inadequate intake of food and nutrients leading to various Nutritional diseases including obesity, eating disorders, malnutrition, developmental abnormalities that could be prevented by diet, hereditary metabolic disorders that retort to dietary treatment, food allergies and intolerances, and potential hazards in the food supply. It also focuses upon the chronic diseases caused due to improper nutrition such as cardiovascular disease, hypertension, cancer, and diabetes mellitus.
Austin Journal of Nutrition & Metabolism is an international scholarly peer reviewed Open Access journal, aims to promote the research in the field of Nutrition and Metabolism.
Austin Journal of Nutrition & Metabolism is a comprehensive Open Access peer reviewed scientific Journal that covers multidisciplinary fields. We provide limitless access towards accessing our literature hub with colossal range of articles. The journal aims to publish high quality varied article types such as Research, Review, Case Reports, Short Communications, Perspectives (Editorials), Clinical Images.
2. The foods you eat supply your body with the
carbohydrates, protein and fat, also called macronutrients,
and the vitamins and minerals, referred to as
micronutrients, to produce the chemicals that support your
life. Both healthy and poor diets contain macronutrients
and micronutrients, but the quantity and quality of each
component determines the status of your health, strength,
endurance, longevity and your ability to function. Nutrient-rich
foods support your body’s natural ability to repair and
maintain itself, and decrease your risk for life-altering
illness and disease.
3. Nutrition includes all those processes of a living being whereby it takes food, digests it, and utilizes the digested materials
for (i) its survival, (ii) growth, and (iii) repair of worn-out parts the body. Digested and assimilated materials become the
food for cells.
Nutrition is required for the following purposes.
1. Growth:
Body cells multiply regularly. They increase in size also. For these processes and to replace damaged and worn-out
tissues, new protoplasm is continuously required. Food helps in the formation of new protoplasm in the body.
2. Release of Energy:
Energy is required for performing various life process like ingestion, digestion, absorption, movement, co-ordination,
secretion, circulation, respiration, etc. energy required for these processes is released by the oxidation of food in the
protoplasm.
3. Formation of Organic substance:
Many organic substances like enzymes and hormones are required by the living beings. These are produced from the raw
materials provided by food.
4. Regulating Metabolic Processes:
Food is required by the organisms for various other metabolic activities. For maintaining and repairing various parts, the
food provides basic raw materials.
5. Giving resistance:
Food is also helpful in building up the resistance against diseases. Nutrition is classified into two types-autotrophic and
heterotrophic
4. INTRODUCTION
“Some eat to live,
And some live to eat!
My function is to cater them all”
5. Introduction of terms
Food : -food is vital for human existence.
food may be defined as anything eaten
or drunk , which meets the needs of tissue
building , regulation and protection of the
body and its energy needs.
6. Introduction of terms
Diet : - refers to whatever people eat ,
drink each day.
The word “ nutrition “ is derived from
nutricus meaning to suckle.
7. Contd…
Nutrition may be defined as the
utilization of food by living organisms.
Nutrition significantly promotes man’s
development , his health and welfare.
8. HISTORY
The first recorded dietary advice, carved
into a Babylonian stone tablet in about
2500 BC, cautioned those with pain inside
to avoid eating onions for three days.
Scurvy, later found to be a vitamin C
deficiency, was first described in 1500 BC
in the Ebers Papyrus
9. HISTORY…
According to Walter Gratzer, the study of
nutrition probably began during the 6th
century BC.
Food was classified into "hot" (for
example, meats, blood, ginger, and hot
spices) and "cold" (green vegetables) in
China, India, Malaya, and Persia
10. HISTORY
Hippocrates, who recognized and was
concerned with obesity, which may have
been common in southern Europe at the
time, said, "Let food be your medicine and
medicine be your food.“
The book that is still attributed to
him, Corpus Hippocraticum, called
for moderation and emphasized exercise.
11. HISTORY contd..
It is a new field of study , about one
hundred years old.
Hippocrates had recognized diet on a
component of health - 300 B C.
People began to realize the importance
of CHO , LIPIDS and PROTEINS for
normal growth and development.
12. HISTORY
Nutrition was officially recognized as an
independent field of study in 1928 with the
formation of American Institute of Nutrition.
Nutrition research tries to find out the
impact of food on our body by examining
the progress in allied fields , such as
physics, chemistry, biochemistry,
immunology
13. DISCOVERY OF VITAMINS
Vitamin A – 1913
Vitamin C - 1919
Vitamin D - 1925
Vitamin K - 1935
Vitamin B2 - 1935
Vitamin E - 1936
Vitamin B1 – 1936
Vitamin B6 - 1936
Vitamin B9 - 1948
14. Definition
Nutrition is defined as the science of food and
its relationship to health.
It is the study of nutrients and processes by
which they are used by the body.
It is concerned with the part played by
nutrients in the body growth , development
and maintenance.
15. Contd…
Nutrition is the selection
of foods and preparation of foods, and their
ingestion to be assimilated by the body.
By practicing a healthy diet, many of the
known health issues can be avoided.
The diet of an organism is what it eats,
which is largely determined by the
perceived palatability of foods.
16. Contd..
Dietitians are health professionals who
specialize in human nutrition, meal
planning, economics, and preparation.
They are trained to provide safe,
evidence-based dietary advice and
management to individuals (in health and
disease), as well as to institutions.
17. Definition of terms …
Malnutrition : - a pathological state resulting
from a relative or absolute deficiency or
excess of one or more essential nutrients .
It comprises four forms –
Under nutrition
Over nutrition
Imbalance
Specific deficiency
18. UNDER NUTRITION
A condition which results when
insufficient food is eaten over an
extended period of time. In extreme
cases it is called starvation.
19. Over nutrition
Pathological state resulting from the
consumption of excessive quantity of
food over an extended period of time.
Eg ; obesity, atheroma and diabetis.
20. imbalance
Pathological state resulting from a
disproportion among essential nutrients
without the absolute deficiency of any
nutrients.
21. Specific deficiency
A pathological state resulting from a
relative or absolute lack of an individual
nutrient.
23. Nutrition includes all those processes of a
living being whereby it takes food, digests
it, and utilizes the digested materials for (i)
its survival,
(ii) growth, and
(iii) repair of worn-out parts of the body.
Digested and assimilated materials
become the food for cells.
24. Contd..
Nutrition is fundamental for our own
health
Essential for health and wellbeing
25. ROLE OF NUTRITION ..
Nutrition is required for the following purposes.
1. Growth and development
Body cells multiply regularly. They increase in size
also. For these processes and to replace damaged
and worn-out tissues, new protoplasm is
continuously required. Food helps in the formation of
new protoplasm in the body.
26. 2. Release of Energy:
Energy is required for performing various
life process like ingestion, digestion,
absorption, movement, co-ordination,
secretion, circulation, respiration, etc.
energy required for these processes is
released by the oxidation of food in the
protoplasm.
27. 3. Formation of Organic substance:
Many organic substances like enzymes
and hormones are required by the living
beings. These are produced from the
raw materials provided by food.
28. 4. Regulating Metabolic Processes:
Food is required by the organisms for
various other metabolic activities. For
maintaining and repairing various parts,
the food provides basic raw materials.
29. 5. Giving resistance to infection
Food is also helpful in building up the
resistance against diseases
32. NUTRITIONAL PROBLEMS IN
INDIA
PROTEIN ENERGY MALNUTRITION
LOW BIRTH WEIGHT
XEROPHTHALMIA
NUTRITIONAL ANEMIA
IODINE DEFICIENCY DISORDERS
FLUROSIS
LATHYRISM
OBESITY
CARDIO VASCULAR DISEASES
DIABETES
CANCER
33. 75 percent of preschool children suffer
from iron deficiency anemia (IDA)
57 percent of preschool children have
sub-clinical Vitamin A deficiency (VAD)
Iodine deficiency is endemic in 85
percent of districts
34. Contd..
11% of Indian population in India are over-nourished
over 30 million people with diabetics in
1985 and by next year (2010) India is
projected to have 50.8 million diabetics
India is hence considered as the country
with the largest population of diabetics
35. PROTEIN ENERGY
MALNUTRITION
PEM refers to the deficiency of energy
and protein in the body.
1-2% of preschool children in India
suffer from PEM.
37. MAIN CAUSES OF PEM
Inadequate intake of food both in
quantity and quality
Infections (Diarrhea, Respiratory
infections, measles, intestinal worms)
40. CAUSES
Maternal malnutrition and anemia.
Illness and infections during pregnancy,
High parity,
Close birth intervals
41. XEROPHTHALMIA(DRY EYE)
Disease due to deficiency of Vitamin A
Also Called Xeroma
Absence of tears
Xerophthalmia is most common in children
aged 1-3 years
Cornea and conjunctiva become horny and
necrosed
46. NUTRITIONAL ANEMIA
A Condition in which the Hb content of
blood lower than normal as a result of a
deficiency of one or more essential
nutrients
Primarily due to lack of absorbable iron
in the diet
47.
48. IODINE DEFICIENCY
DISORDERS (IDD)
IDD refers to a spectrum of disabling
conditions arising from an inadequate
dietary intake of iodine.
IDD affects the health of humans from
fetal stage to adulthood
50. Endemic Goiter
• Also called Derbyshire Neck
• Enlargement of thyroid gland causing
swelling in front 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
51.
52. Cretinism
Severe form of IDD
Occurs during fetal stage
Interfere with brain development causing
brain damage and death
Result in Growth failure, MR, Speech
and hearing defects
53.
54. FLUROSIS
Occurs due to consumption of excessive
amount of fluorine through drinking
water
Two types of flurosis
Dental Flurosis
Skeletal flurosis
55.
56. LATHYRISM
Disease occur by consuming large
quantities of Lathyrus sativus (Kesari
dhal)
Lathyrism in human is referred as
Neurolathyrism
The disease presents as Crippling disease
of nervous system characterized by
gradually developing spastic paralysis of
lower limbs
57. Dental flurosis
Seen in children 5- 7 years of age
Teeth lose their shiny 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 permanent teeth
and develops only during the period of
formation
58. Skeletal flurosis
Seen in older adults
Heavy fluoride deposition on skeleton
Manifested as pain numbness &tingling
sensation of the extremities, stiffness of neck
Genu Valgum
A form of skeletal deformity associated with
flurosis
The lower limbs appear as knock kneed due to
osteoporosis.
59.
60. Prevention of Flurosis
Keep the drinking water fluorine level
below 1mg/lit
Deflouridation of water using Nalgonda
Technique (Flocculation, Sedimentation &
filtration)
Prevent use of fluoride toothpaste in areas
of endemic flurosis
Deficiency of flurin
61. lathyrism
Disease occur by consuming large
quantities of Lathyrus sativus (Kesari
dhal)
Lathyrism in human is referred as
Neurolathyrism
The disease presents as Crippling disease
of nervous system characterized by
gradually developing spastic paralysis of
lower limbs
62.
63. It contains a toxin called Beta oxalyl
amino Alanine (BOAA)
Lathyrus Kesari Dhal) is good source of
protein.
It is relatively cheaper.
64. Intervention
Removal of toxin
Steeping method
○ Soaking the pulse in hot water for about 2 hours
and the soaked water is drained off completely
Genetic Approach
○ Development of low toxin varieties of Lathyrus
Banning the crop
○ The Prevention of food adulteration act in India
has banned Lathyrus in all forms
65. OBESITY
Most Prevalent form of malnutrition
Abnormal growth of adipose tissue due
to enlargement of fat
cells(Hypertrophic),Increase in no. of fat
cells (hyperplasic)or Combination of
both