This document provides an overview of nutrition and health. It discusses the classification of foods, nutrients including proteins, fats, carbohydrates, vitamins, and minerals. It describes the functions and sources of each nutrient. The document also discusses balanced diets, food hygiene, food-related diseases, and national nutrition policy. It aims to educate about nutrition, dietetics, food groups, and indicators of malnutrition.
Dietary assessment is a comprehensive evaluation of food consumption at the national, household, and individual level. It provides information about dietary intake patterns and estimates nutrient intake, which is helpful for planning health education activities and understanding food habits and attitudes. Common methods of dietary assessment include food balance sheets, inventories, weighing, 24-hour recalls, food frequency questionnaires, duplicate sampling, expenditure patterns, and diet histories. The 24-hour recall method, which is widely used, involves trained professionals interviewing subjects to recall the types and amounts of food consumed in the last 24 hours. Examples are provided to demonstrate how to quantify intake for various foods and meals in order to estimate calorie and nutrient intake.
Here is a sample plan for an athlete to receive sufficient carbohydrates before, during and after activity:
Before:
- 3-4 hours before: Pasta with tomato sauce, bread roll, banana
- 1-2 hours before: Sports bar, fruit smoothie
- <1 hour before: Sports drink
During:
- Every 30-60 mins: Sports gel, jelly lollies, cordial
After:
- Within 30 mins: Chocolate milk, banana
- Every 2 hours for 4-6 hours: Sandwiches, yoghurt, cereal with milk
This plan provides carbohydrates from various sources before, during and after exercise to optimize glycogen stores and
The document discusses meal planning, defining it as the process of planning diets to provide all necessary nutrients in proper amounts and proportions. It outlines the objectives and goals of meal planning as satisfying nutritional needs, staying within budget, accounting for preferences, and maximizing nutrient retention. The document also provides tips for effective meal planning, such as making shopping lists, comparing prices, estimating daily needs, and planning menus to meet nutritional and budgetary requirements.
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Carbohydrates are an important source of energy. They include sugars, starches, and fiber. Sugars are small, simple carbohydrates like glucose, fructose, and galactose. Starches are complex carbohydrates made of linked glucose units. Fiber is a type of carbohydrate that the body cannot digest. The body breaks down carbohydrates into glucose for energy or stores them as glycogen in the liver and muscles. A balanced diet should obtain about 40-60% of calories from carbohydrates to fuel the body and brain. Too little or too much carbohydrate intake can impair health.
This document discusses energy and its relationship to nutrition, health, and the human body. It defines energy as the capacity to do work and explains that the body converts food into energy through digestion. The document outlines several key points about energy: (1) energy requirements vary based on factors like age, gender, body size, and physical activity level; (2) the standard units for measuring energy are calories (cal), kilocalories (kcal), and joules (J); (3) major components of energy requirements include basal metabolic rate (BMR), physical activity, growth, pregnancy, and lactation. The document also discusses body mass index (BMI) and factors that can affect BMR and overall energy expenditure.
This document provides an overview of the nurse's role in the healthcare system. It defines key terms like nursing, nurse, and nursing practice. It describes the philosophy of nursing as respecting patient dignity and treating each person as an individual. The nurse's roles include caregiving, advocacy, education, research, and management. Healthcare is organized at national, hospital, and community levels. Hospitals are organized into levels that provide different services. Community health involves health centers, posts, and organizations that work together to promote health. The nurse collaborates as part of a multidisciplinary team that includes doctors, pharmacists, and others to provide comprehensive patient care.
Dietary assessment is a comprehensive evaluation of food consumption at the national, household, and individual level. It provides information about dietary intake patterns and estimates nutrient intake, which is helpful for planning health education activities and understanding food habits and attitudes. Common methods of dietary assessment include food balance sheets, inventories, weighing, 24-hour recalls, food frequency questionnaires, duplicate sampling, expenditure patterns, and diet histories. The 24-hour recall method, which is widely used, involves trained professionals interviewing subjects to recall the types and amounts of food consumed in the last 24 hours. Examples are provided to demonstrate how to quantify intake for various foods and meals in order to estimate calorie and nutrient intake.
Here is a sample plan for an athlete to receive sufficient carbohydrates before, during and after activity:
Before:
- 3-4 hours before: Pasta with tomato sauce, bread roll, banana
- 1-2 hours before: Sports bar, fruit smoothie
- <1 hour before: Sports drink
During:
- Every 30-60 mins: Sports gel, jelly lollies, cordial
After:
- Within 30 mins: Chocolate milk, banana
- Every 2 hours for 4-6 hours: Sandwiches, yoghurt, cereal with milk
This plan provides carbohydrates from various sources before, during and after exercise to optimize glycogen stores and
The document discusses meal planning, defining it as the process of planning diets to provide all necessary nutrients in proper amounts and proportions. It outlines the objectives and goals of meal planning as satisfying nutritional needs, staying within budget, accounting for preferences, and maximizing nutrient retention. The document also provides tips for effective meal planning, such as making shopping lists, comparing prices, estimating daily needs, and planning menus to meet nutritional and budgetary requirements.
This document provides an introduction to nutrition, defining key terms and outlining the six major nutrients - proteins, fats, carbohydrates, minerals, vitamins, and water. It describes the composition, classification, sources and functions of proteins, fats, carbohydrates and fiber. The document emphasizes the importance of including fiber and limiting sugar intake as part of healthy eating guidelines.
Carbohydrates are an important source of energy. They include sugars, starches, and fiber. Sugars are small, simple carbohydrates like glucose, fructose, and galactose. Starches are complex carbohydrates made of linked glucose units. Fiber is a type of carbohydrate that the body cannot digest. The body breaks down carbohydrates into glucose for energy or stores them as glycogen in the liver and muscles. A balanced diet should obtain about 40-60% of calories from carbohydrates to fuel the body and brain. Too little or too much carbohydrate intake can impair health.
This document discusses energy and its relationship to nutrition, health, and the human body. It defines energy as the capacity to do work and explains that the body converts food into energy through digestion. The document outlines several key points about energy: (1) energy requirements vary based on factors like age, gender, body size, and physical activity level; (2) the standard units for measuring energy are calories (cal), kilocalories (kcal), and joules (J); (3) major components of energy requirements include basal metabolic rate (BMR), physical activity, growth, pregnancy, and lactation. The document also discusses body mass index (BMI) and factors that can affect BMR and overall energy expenditure.
This document provides an overview of the nurse's role in the healthcare system. It defines key terms like nursing, nurse, and nursing practice. It describes the philosophy of nursing as respecting patient dignity and treating each person as an individual. The nurse's roles include caregiving, advocacy, education, research, and management. Healthcare is organized at national, hospital, and community levels. Hospitals are organized into levels that provide different services. Community health involves health centers, posts, and organizations that work together to promote health. The nurse collaborates as part of a multidisciplinary team that includes doctors, pharmacists, and others to provide comprehensive patient care.
Nutrition & Diet therapy Lecture Midterm to FinalsRochelle Ortillo
This document provides nutrition guidelines for infants, children, adolescents, and adults at different life stages. For infants, it recommends introducing rice cereal at 6 months and other grains, fruits, vegetables, meats, and yogurts between 6-12 months. It notes common nutrition issues like premature birth, cystic fibrosis, and failure to thrive in infancy. For children, it emphasizes balanced nutrition for growth. Key guidelines are provided for toddlers, preschoolers, and school-aged children. Common adolescent nutrition issues like eating disorders, obesity, and substance abuse are also outlined.
Food can be classified in several ways:
1) By chemical properties into carbohydrates, proteins, fats, vitamins, minerals, and water.
2) By function into energy-giving foods like rice and potatoes, body-building foods like meat and eggs, and protective foods like fruits and vegetables.
3) By quantity needed into macronutrients like proteins, carbohydrates, and fats needed in large amounts daily, and micronutrients like vitamins and minerals needed in small amounts.
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...
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
This document outlines learning objectives and definitions for a nutrition course. The objectives are for students to apply nutrition concepts to health conditions, identify food principles, plan balanced diets, monitor growth, and develop problem solving skills. It also defines key nutrition terms like macro/micronutrients, the food exchange system, and nutrient groups. References are provided for further information.
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
The document discusses nutrients and nutrition. It defines nutrients as substances in food that fuel the body's energy, support growth, repair, and basic functions. The six essential nutrients are water, carbohydrates, protein, fat, vitamins, and minerals. Each nutrient plays an important role and supports bodily processes. A balanced diet with variety and moderation from the different food groups is key to obtaining the necessary nutrients.
Health behaviour and health education for family medicine postgraduatesChai-Eng Tan
This document discusses several health behavior theories that can be used to understand health behaviors and design interventions to promote behavior change. It provides an overview of the Health Belief Model, Transtheoretical Model of Change, Theory of Reasoned Action, and Theory of Planned Behavior. For each theory, it describes the key constructs and provides examples of how the theories can be applied to design health education programs around behaviors like condom use and STI screening. It also notes some limitations of each theory.
The document discusses nutrition and food preparation. It covers important food groups like breads/cereals, fruits/vegetables, dairy, and proteins. It emphasizes choosing whole grains, fruits/veggies, and lean meats. The document also discusses the importance of nutrition for health, reading food labels, proper portion sizes, hydration, and special diets like diabetic, modified texture, and high fiber diets.
Nutrition is the study of food and how it nourishes the body. It is important for wellness and preventing disease. The major nutrients that provide energy and building blocks for the body are carbohydrates, proteins, fats, vitamins, minerals, and water. Nutrients must be digested, absorbed, and metabolized by the body. Maintaining good nutrition involves eating a balanced diet from the five major food groups according to guidelines like MyPlate.
The document discusses the purpose and maintenance of a nursing kardex. A nursing kardex is used to record important patient information and serves as a record of medical and nursing orders. It is maintained for each patient cared for by nursing students and includes identification data, medications, treatments, and nursing care plans. The kardex is filled out upon patient admission and revised daily. Standard abbreviations are used and specific guidelines are provided for recording information and cancelling orders in the kardex.
Nutritional needs change as people age due to the normal aging process and health conditions. Adequate nutrition through a balanced diet is important for older adults to prevent common aging problems. Factors like low income, mobility issues, social isolation, and general health can negatively impact the health and well-being of older people. Common nutrition-related health problems in older adults include undernutrition, obesity, diabetes, cardiovascular disease, and osteoporosis. As people age, the digestive system undergoes multiple changes that affect nutritional status, such as reduced saliva and gastric acid production and slower digestion.
Choose My Plate and Dietary Guidelines provides recommendations for healthy eating and physical activity. It recommends making half your plate fruits and vegetables, switching to low-fat dairy, making at least half your grains whole, varying protein choices, and cutting back on foods high in solid fats, added sugars and salt. The guidelines also suggest eating the right amount of calories based on your needs and being physically active for at least 150 minutes per week. Key recommendations include balancing calories and nutrients, reducing sodium and refined grains, and increasing vegetables, fruits, whole grains and seafood.
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.
A calorie is a unit of energy equal to the amount required to raise 1 gram of water by 1 degree Celsius. The nutritional Calorie (with a capital C) is equal to 1000 standard calories. The number of calories a person needs depends on factors like age, gender, height, weight and activity level. As a general rule, males need body weight x 12 calories and females need body weight x 11 calories. Common foods and their calorie contents per 100 grams are provided in tables for breads, fruits, vegetables, and meat/fish.
This document discusses various concepts relating to health perceptions, including definitions of health, wellness, illness, and disease. It describes models of health and illness, such as the health-illness continuum model and health belief model. Factors influencing health are also examined, such as genetics, age, nutrition, environment, and lifestyle. Current health trends in areas like life expectancy and disease burden are also summarized. The document is presented by Mrs. C.S Hamweete and authored by Jones H.M.
This document provides an overview of nutrition and health topics. It discusses the classification of foods, nutrients including proteins, fats, carbohydrates, vitamins, and minerals. It defines key terms like balanced diet and describes the functions and sources of major macronutrients and micronutrients. For each vitamin and mineral, it discusses their roles, deficiency symptoms, and food sources. The document serves as a comprehensive introduction to nutrition.
Nutrition & Diet therapy Lecture Midterm to FinalsRochelle Ortillo
This document provides nutrition guidelines for infants, children, adolescents, and adults at different life stages. For infants, it recommends introducing rice cereal at 6 months and other grains, fruits, vegetables, meats, and yogurts between 6-12 months. It notes common nutrition issues like premature birth, cystic fibrosis, and failure to thrive in infancy. For children, it emphasizes balanced nutrition for growth. Key guidelines are provided for toddlers, preschoolers, and school-aged children. Common adolescent nutrition issues like eating disorders, obesity, and substance abuse are also outlined.
Food can be classified in several ways:
1) By chemical properties into carbohydrates, proteins, fats, vitamins, minerals, and water.
2) By function into energy-giving foods like rice and potatoes, body-building foods like meat and eggs, and protective foods like fruits and vegetables.
3) By quantity needed into macronutrients like proteins, carbohydrates, and fats needed in large amounts daily, and micronutrients like vitamins and minerals needed in small amounts.
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...
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
This document outlines learning objectives and definitions for a nutrition course. The objectives are for students to apply nutrition concepts to health conditions, identify food principles, plan balanced diets, monitor growth, and develop problem solving skills. It also defines key nutrition terms like macro/micronutrients, the food exchange system, and nutrient groups. References are provided for further information.
This presentation is about the basic concepts of food and nutrition, history of nutrition in the world and India and role of health care professional in Nutrition
Therapeutic diets are meal plans prescribed to treat medical conditions. They modify nutrients, textures, or exclude foods due to allergies or intolerances. Common therapeutic diets include diabetic, low-sodium, low-fat, high-fiber, renal, mechanically soft, pureed, and allergen-free diets. Therapeutic diets aim to maintain, restore, or correct nutritional status and are prescribed individually based on a person's medical needs and condition.
The document discusses nutrients and nutrition. It defines nutrients as substances in food that fuel the body's energy, support growth, repair, and basic functions. The six essential nutrients are water, carbohydrates, protein, fat, vitamins, and minerals. Each nutrient plays an important role and supports bodily processes. A balanced diet with variety and moderation from the different food groups is key to obtaining the necessary nutrients.
Health behaviour and health education for family medicine postgraduatesChai-Eng Tan
This document discusses several health behavior theories that can be used to understand health behaviors and design interventions to promote behavior change. It provides an overview of the Health Belief Model, Transtheoretical Model of Change, Theory of Reasoned Action, and Theory of Planned Behavior. For each theory, it describes the key constructs and provides examples of how the theories can be applied to design health education programs around behaviors like condom use and STI screening. It also notes some limitations of each theory.
The document discusses nutrition and food preparation. It covers important food groups like breads/cereals, fruits/vegetables, dairy, and proteins. It emphasizes choosing whole grains, fruits/veggies, and lean meats. The document also discusses the importance of nutrition for health, reading food labels, proper portion sizes, hydration, and special diets like diabetic, modified texture, and high fiber diets.
Nutrition is the study of food and how it nourishes the body. It is important for wellness and preventing disease. The major nutrients that provide energy and building blocks for the body are carbohydrates, proteins, fats, vitamins, minerals, and water. Nutrients must be digested, absorbed, and metabolized by the body. Maintaining good nutrition involves eating a balanced diet from the five major food groups according to guidelines like MyPlate.
The document discusses the purpose and maintenance of a nursing kardex. A nursing kardex is used to record important patient information and serves as a record of medical and nursing orders. It is maintained for each patient cared for by nursing students and includes identification data, medications, treatments, and nursing care plans. The kardex is filled out upon patient admission and revised daily. Standard abbreviations are used and specific guidelines are provided for recording information and cancelling orders in the kardex.
Nutritional needs change as people age due to the normal aging process and health conditions. Adequate nutrition through a balanced diet is important for older adults to prevent common aging problems. Factors like low income, mobility issues, social isolation, and general health can negatively impact the health and well-being of older people. Common nutrition-related health problems in older adults include undernutrition, obesity, diabetes, cardiovascular disease, and osteoporosis. As people age, the digestive system undergoes multiple changes that affect nutritional status, such as reduced saliva and gastric acid production and slower digestion.
Choose My Plate and Dietary Guidelines provides recommendations for healthy eating and physical activity. It recommends making half your plate fruits and vegetables, switching to low-fat dairy, making at least half your grains whole, varying protein choices, and cutting back on foods high in solid fats, added sugars and salt. The guidelines also suggest eating the right amount of calories based on your needs and being physically active for at least 150 minutes per week. Key recommendations include balancing calories and nutrients, reducing sodium and refined grains, and increasing vegetables, fruits, whole grains and seafood.
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.
A calorie is a unit of energy equal to the amount required to raise 1 gram of water by 1 degree Celsius. The nutritional Calorie (with a capital C) is equal to 1000 standard calories. The number of calories a person needs depends on factors like age, gender, height, weight and activity level. As a general rule, males need body weight x 12 calories and females need body weight x 11 calories. Common foods and their calorie contents per 100 grams are provided in tables for breads, fruits, vegetables, and meat/fish.
This document discusses various concepts relating to health perceptions, including definitions of health, wellness, illness, and disease. It describes models of health and illness, such as the health-illness continuum model and health belief model. Factors influencing health are also examined, such as genetics, age, nutrition, environment, and lifestyle. Current health trends in areas like life expectancy and disease burden are also summarized. The document is presented by Mrs. C.S Hamweete and authored by Jones H.M.
This document provides an overview of nutrition and health topics. It discusses the classification of foods, nutrients including proteins, fats, carbohydrates, vitamins, and minerals. It defines key terms like balanced diet and describes the functions and sources of major macronutrients and micronutrients. For each vitamin and mineral, it discusses their roles, deficiency symptoms, and food sources. The document serves as a comprehensive introduction to nutrition.
Nutrients can be classified in several ways, including by their chemical nature, function, essentiality, concentration, and origin. The main classifications by chemical nature are carbohydrates, proteins, fats, minerals, vitamins, dietary fiber, and water. Carbohydrates, proteins, and fats provide energy and build body tissues, while vitamins and minerals regulate body processes. Nutrients can also be classified as essential or nonessential based on whether the body requires them from food sources. Classification by concentration includes macronutrients needed in large amounts and micronutrients required in small amounts.
1. The document discusses various types of nutrients including proteins, carbohydrates, and fiber. It defines each nutrient, classifies them as macronutrients or micronutrients, and describes their sources and functions in the body.
2. Specific carbohydrates like sugars, fiber, and starches are explained in more detail. Different types of fiber like soluble, insoluble, and prebiotic fiber are defined along with their health benefits.
3. The roles and functions of proteins for growth, tissue maintenance, and immune function are outlined. Protein deficiency symptoms are also noted.
The alcoholic and addicts guide to bio chemical liver detoxification through ...Robert Hardt
This document provides information on macronutrients and micronutrients that are essential for liver detoxification. It discusses the importance of carbohydrates, proteins, fats, vitamins and minerals for the liver's detoxification processes. Specifically, it covers the roles of carbohydrates, proteins and fats as the three main macronutrients. It also discusses several important micronutrients for detoxification including vitamin A, folate, iodine, iron and zinc.
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
nutrients proteins fats and carbohydrates.pptxLeHaRe
This document discusses nutrients including proteins, fats, and carbohydrates. It provides details on the classification and sources of carbohydrates, functions and recommendations for proteins and carbohydrates. It also discusses the different types of fats including saturated, monounsaturated, and polyunsaturated fats, and their health impacts. Recommendations are provided that total fat intake should not exceed 35% of calories and saturated fat should be less than 11% of calories. The average Indian diet exceeds these recommendations for saturated fat.
This document provides information on food and nutrition. It defines food as any edible material that supports growth, repair and maintenance of the body. Nutrition is the process by which the body utilizes food for growth, maintenance and healthy living. Foods are classified by origin, chemicals, functions and sources. The document outlines key nutrients including carbohydrates, proteins, fats, vitamins and minerals. It provides details on each nutrient including sources, functions, deficiencies and daily requirements. Overall, the document covers the basics of food, nutrition, classification of foods and essential nutrients.
This document provides an overview of nutrition and meal management concepts. It discusses key topics like the food pyramid, food groups, staple foods, functions of food nutrients including carbohydrates, fats, proteins, vitamins, minerals, and water. It also covers balanced diets, food requirements, antioxidants, free radicals, and metabolism. The document is intended to educate about basic nutrition principles for managing healthy meals.
This document discusses nutrients and a balanced diet. It defines nutrients as the basic constituents of food needed by the body, including carbohydrates, lipids, vitamins, minerals, and water. It then outlines the Food Guide Pyramid and recommends daily servings from each food group, including 6-11 servings of grains, 3-5 servings of vegetables, and 2-3 servings of dairy. The document also discusses the classification and functions of nutrients, with carbohydrates and lipids providing energy, proteins and minerals supporting the body, and a combination of nutrients regulating processes.
Diet and sports nutrition - macro nutrientsSprint College
Macronutrients like carbohydrates, proteins and fats provide energy and support growth. Carbohydrates are sugars, starches and fiber, and are the body's primary energy source. Proteins contain amino acids for growth and repair. Fats supply energy and support vitamin absorption. Dietary guidelines recommend obtaining about 50-60% of calories from carbohydrates, 15-20% from proteins, and 25-35% from fats, focusing on unsaturated rather than saturated fats.
This document discusses nutrition and food. It defines nutrition as the science of taking in and utilizing food and its relationship to health. It discusses the importance of nutrition for health, and how malnutrition can lead to diseases. It also covers the classification, functions, and sources of the main nutrients - proteins, carbohydrates, fats, vitamins and minerals. Specific topics covered include protein nutrition and deficiencies, carbohydrates, fats, and protein energy malnutrition (PEM) including kwashiorkor and marasmus.
This document provides an overview of food biotechnology and food science. It defines food and classifies foods by origin, chemical composition, and predominant functions. The key constituents of food - carbohydrates, proteins, fats, vitamins, minerals, and water - are described along with their functions. Food spoilage through microbial and non-microbial means is discussed. Intrinsic and extrinsic factors that influence microbial growth are outlined.
Food science is the study of foods, including their chemical composition, physical properties, and microbiology. It also examines transformations foods undergo during processing, storage, and cooking. The major branches of food science include food technology, chemistry, microbiology, engineering, and processing. Food provides nutrients like proteins, carbohydrates, fats, vitamins, minerals, and water that are essential to human health. Food quality is determined by criteria like nutrition, palatability, safety, digestibility, and cost. Food scientists seek to understand these factors and apply them to improve foods.
This document discusses essential nutrients, their sources and functions, and how to balance nutrition for conditions like diabetes and obesity. It covers macronutrients like carbohydrates, proteins and fats, and micronutrients like vitamins and minerals. It provides details on different types of nutrients, their roles in the body, food sources, and the importance of a balanced diet for health and disease prevention.
This document provides information about basic nutrition for infants and young children. It discusses key nutrients including macronutrients (carbohydrates, proteins, lipids, water) and micronutrients (minerals, vitamins). For each nutrient, it identifies common food sources and describes the roles they play in the body. It also discusses what can happen if infants and young children do not get the required nutrients. The document aims to educate on the basics of nutrition and ensuring infants and young children consume a balanced diet to support growth and development.
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.
1. The document discusses nutrients including macronutrients like carbohydrates, proteins, and fats which provide energy, and micronutrients like vitamins and minerals which are essential for health but do not provide energy.
2. It defines the different types of carbohydrates, proteins, fats, vitamins, and minerals and provides examples of food sources for each.
3. Key points covered include the roles of important nutrients like calcium, iron, sodium, and vitamins A, C, D, and B vitamins in the body as well as recommendations for daily intakes of certain nutrients.
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).
Does Over-Masturbation Contribute to Chronic Prostatitis.pptxwalterHu5
In some case, your chronic prostatitis may be related to over-masturbation. Generally, natural medicine Diuretic and Anti-inflammatory Pill can help mee get a cure.
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
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
- Video recording of this lecture in English language: https://youtu.be/kqbnxVAZs-0
- Video recording of this lecture in Arabic language: https://youtu.be/SINlygW1Mpc
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Promoting Wellbeing - Applied Social Psychology - Psychology SuperNotesPsychoTech Services
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Cell Therapy Expansion and Challenges in Autoimmune DiseaseHealth Advances
There is increasing confidence that cell therapies will soon play a role in the treatment of autoimmune disorders, but the extent of this impact remains to be seen. Early readouts on autologous CAR-Ts in lupus are encouraging, but manufacturing and cost limitations are likely to restrict access to highly refractory patients. Allogeneic CAR-Ts have the potential to broaden access to earlier lines of treatment due to their inherent cost benefits, however they will need to demonstrate comparable or improved efficacy to established modalities.
In addition to infrastructure and capacity constraints, CAR-Ts face a very different risk-benefit dynamic in autoimmune compared to oncology, highlighting the need for tolerable therapies with low adverse event risk. CAR-NK and Treg-based therapies are also being developed in certain autoimmune disorders and may demonstrate favorable safety profiles. Several novel non-cell therapies such as bispecific antibodies, nanobodies, and RNAi drugs, may also offer future alternative competitive solutions with variable value propositions.
Widespread adoption of cell therapies will not only require strong efficacy and safety data, but also adapted pricing and access strategies. At oncology-based price points, CAR-Ts are unlikely to achieve broad market access in autoimmune disorders, with eligible patient populations that are potentially orders of magnitude greater than the number of currently addressable cancer patients. Developers have made strides towards reducing cell therapy COGS while improving manufacturing efficiency, but payors will inevitably restrict access until more sustainable pricing is achieved.
Despite these headwinds, industry leaders and investors remain confident that cell therapies are poised to address significant unmet need in patients suffering from autoimmune disorders. However, the extent of this impact on the treatment landscape remains to be seen, as the industry rapidly approaches an inflection point.
Rasamanikya is a excellent preparation in the field of Rasashastra, it is used in various Kushtha Roga, Shwasa, Vicharchika, Bhagandara, Vatarakta, and Phiranga Roga. In this article Preparation& Comparative analytical profile for both Formulationon i.e Rasamanikya prepared by Kushmanda swarasa & Churnodhaka Shodita Haratala. The study aims to provide insights into the comparative efficacy and analytical aspects of these formulations for enhanced therapeutic outcomes.
NVBDCP.pptx Nation vector borne disease control programSapna Thakur
NVBDCP was launched in 2003-2004 . Vector-Borne Disease: Disease that results from an infection transmitted to humans and other animals by blood-feeding arthropods, such as mosquitoes, ticks, and fleas. Examples of vector-borne diseases include Dengue fever, West Nile Virus, Lyme disease, and malaria.
2. INDEX
• Classification of Foods
• Nutrients
• Proteins
• Fats
• Carbohydrates
• Vitamins
• Fat Soluble Vitamins
• Water Soluble Vitamins
• Minerals
• Other Trace Elements
• Food Groups
3. Energy Requirements
• Balanced Diet
• Food Hygiene
• Food Related Diseases (Public Health Nutrition Problems)
• Diet Survey
• Indicators of Malnutrition
• Nutritional Surveillance
• National Nutrition Policy
4. INTRODUCTION
Food It is a substance consumed, other than water and drugs, for
maintaining the health, well-being and vitality of the individual.
Nutrient It is a chemical factor (active ingredient) present in food item, which
determines the quality of food and in turn the health of the individual. For
example, proteins, fats, carbohydrates, vitamins and minerals.
Nutrition It is that branch of science, which deals with the study of a
dynamic process, in which the consumed food is utilized for nourishing the
body (a process of assimilation of food).
Dietetics It is the science that deals with the study of nutrition in health and
disease (i.e. planning of meals for the healthy and the sick).
Balanced Diet It is the diet consisting of right kinds of foods in right
proportions, as to provide the required energy and proximate principles for
maintaining the health, vitality and well-being and makes small provision to
withstand short duration of illness.
5. CLASSIFICATION OF FOODS
By origin: Foods of animal origin; Foods of vegetable origin.
By chemical composition: Proteins, fats, carbohydrates, vitamins and
minerals.
By function: Body building foods (Foods rich in proteins. For example,
meat, fish, milk, egg, pulses, etc.). Energy yielding foods (Foods rich
in fats and carbohydrates. For example, cereals, sugar, ghee, oil,
etc.). Protective foods (Foods rich in vitamins and minerals. For
example, fruits, vegetables, etc.).
By nutritive value: Cereals and millets, pulses, vegetables, nuts and
oil seeds, fruits, animal foods, fats and oils, sugar and jaggery,
condiments and spices, miscellaneous foods
6. NUTRIENTS
These are grouped into two groups—macro- and micronutrients.
Macronutrients They are so called because they are required in large
quantities and so they constitute the main bulk of the food. They are
often called ‘Proximate principles’. For example, proteins, fats and
carbohydrates. Their contribution in the food is as follows:
Proteins—7 to 15 percent
Fats—10 to 30 percent
Carbohydrates—65 to 80 percent
Micronutrients They are so called because they are required in small
quantities (varying from micrograms to milligrams). For example,
vitamins and minerals.
7. PROTEINS
Each molecule of protein is made up of large number of units called
‘amino acids’, linked by peptide chains. There are about 22 amino
acids, which are grouped into ‘Essential’ and ‘Non-essential’ amino
acids.
Essential ones are 8 in number and they are so called because they
are not synthesized in the body in required amounts and they are
essential to the body. Therefore they have to be obtained from
dietary proteins. They are leucine, isoleucine, lysine, methionine,
phenylalanine, threonine, tryptophan and valine. In addition, growing
children require Histamine.
Non-essential amino acids are so called because they are synthesized
in the body. It does not mean that they are not essential to the body.
Both essential and non-essential amino acids are needed for
synthesis of tissue proteins.
8. FUNCTIONS OF PROTEINS
• They are essential for growth and development of the body (Body
building)
• They are essential for the repair of the tissues (wear and tear)
• They are the constituents of enzymes, hormones, antibodies,
plasma and hemoglobin
• They maintain osmotic pressure and thus maintain fluid balance in
the body
• They provide energy (1 g provides 4 kcals of energy)
• They maintain the hydrogen ion concentration of the body fluid
thus maintain the acid-base balance
9. The daily requirement of proteins is 1 g/kg body weight for adults
Sources: There are two main sources:
A. Animal sources: Meat, milk, egg-white, fish, cheese, etc. All these
animal proteins contain all the essential amino-acids. Hence they are
called First class proteins. However, the egg-proteins are considered
to be the best animal protein, because of its high biological value and
digestibility. Hence, egg protein is called ‘Reference protein’.
B. Vegetable sources: These are cereals, pulses, beans, nuts, oil-seed
cakes, etc.
10. EVALUATION (ASSESSMENT) OF
PROTEINS
Proteins are evaluated by the following parameters:
i. Digestibility coefficient
ii. Biological value
iii. Net protein utilization
iv. Amino acid score
v. Protein efficiency ratio
vi. Protein-energy ratio.
11. FATS
These are the compounds of glycerol (glycerin) and fatty acids.
Fatty acids: These are grouped into 2 groups—saturated and
unsaturated.
Saturated fatty acids: These are primarily derived from animal sources
(except coconut oil). For example, lauric, palmitic and stearic acids.
They can be synthesized in the body during the catabolism of
proteins and carbohydrates.
Unsaturated fatty acids: These are primarily derived from vegetable
sources. These are further divided to monounsaturated (MUFA, e.g.
Oleic acid) and polyunsaturated fatty acids (PUFA, e.g. Linoleic acid)
former can be synthesized in the body but the latter cannot be
synthesized in the body.
12. FUNCTIONS OF EFA
• They maintain the integrity of the skin (smoothness and
healthiness)
• They (EPA and DHA) reduce the serum cholesterol in the blood by
transportation
• They maintain enzyme system in the body
• They help in the synthesis of prostaglandins
• DHA is especially active in retina and cerebral cortex.
14. CARBOHYDRATES
This constitutes the main bulk of our diet
The carbohydrates are grouped into monosaccharides (having single
unit, e.g. glucose, galactose, fructose, ribose). Disaccharides (having
two carbohydrate units, e.g. lactose, maltose, sucrose) and
polysaccharides (having more than two units, e.g. starch, cellulose).
Mono and disaccharides are sweet and are soluble in water, whereas
polysaccharides are not sweet and are insoluble in water.
Starch is present in cereals, millets, roots and tubers. Thus it is the
chief source of our energy.
Cellulose is a fibrous substance (dietary fiber) present as lining in the
cereals and pulses, fruits and vegetables. It has no nutritive value.
15. FUNCTIONS
1. Carbohydrate serves as a main source of energy. One gram of CHO
yields 4 kcals of energy.
2. It is essential for the oxidation of fat (Fats are burnt in the fire of
carbohydrate).
3. Carbohydrate is stored as glycogen in the liver and muscles. The
reserve is rapidly exhausted when the person starves.
4. Excess of carbohydrate is stored as fat in the body.
5. It acts as a structural unit of nervous system, as cerebroside.
6. It exerts protein sparing action.
7. It adds flavor and texture to the food and increases palatability.
16. Main sources of CHO are cereals, pulses, fruits, roots and tubers.
Sugar, jaggery and honey are 100 percent carbohydrates.
The CHO content of flesh foods is negligible.
Daily requirement: It is 400 to 500 g. CHO should constitute nearly
60 to 70 percent of total energy requirement of the body.
17. DIETARY FIBER
This is an inert component of carbohydrate with little nutritive value.
It is a non-starch polysaccharide. It is found in vegetables, fibrous
fruits (pineapple), brans and whole grains as lining. It is hardly found
in animal foods. It includes cellulose and non-cellulose
polysaccharides such as hemicellulose, pectin, lignin, inulin.
18. FUNCTIONS
• Dietary fiber (soluble fiber) will bind cholesterol of the food and prevents
its absorption and eliminates it through stools, reduces serum cholesterol
level. Thus it is associated with reduced risk of atherosclerosis.
• Low fiber diet is associated with less fecal volume and constipation,
resulting in higher concentration of carcinogens ingested in the food. Bowel
mucosa exposed to this higher concentration of carcinogens for an unduly
long period, predisposes for cancer of colon.
• Fiber acts as a scavenger-cum-vehicle to remove tissue debris and other
unwanted materials from intestine through stools.
• Fiber facilitates, the normal peristaltic movements of the intestine.
• Soluble fiber prevents gallstones and obstructive jaundice. It also slows
down the absorption of glucose, hence good for diabetics.
• Thus, fiber is an essential nutrient in its own way, even though by itself is
a non-nutrient. An average diet should include 40 g of fibers per day.
19. MICRONUTRIENTS
Micronutrients include vitamins and minerals.
Of all the micronutrients, four are most important, namely iodine,
iron, zinc and vitamin A. They are important for immunity,
intelligence, reproduction and work capacity.
They cannot be synthesized endogenously and have to be supplied in
diet.
Micronutrient deficiencies result from inadequate dietary intake, poor
absorption from gastrointestinal tract, excessive losses, increased
requirements or a combination of these factors.
20. VITAMINS
They do not provide energy unlike macro-nutrients, but they enable
the body to use other nutrients.
Vitamins are grouped into 2 groups:
I. Fat soluble vitamins: These are vitamins A, D, E and K.
II. Water soluble vitamins: These are vitamin B complex group and
vitamin C.
21. FAT SOLUBLE VITAMINS
Vitamin A
This occurs in two forms, as retinol in animal foods and as b-carotene in
plant foods.
Functions
• Vitamin A helps in the synthesis of a pigment called ‘Rhodopsin’ in the
retina of the eye, which is necessary for the normal vision, especially in the
dim-light for dark adoptation. Thus vitamin A is indispensable for normal
vision.
• It maintains the integrity of the skin and mucous membrane of the
conjunctiva, cornea, respiratory, alimentary and urinary system.
• It promotes skeletal growth.
• It increases the immune response. Thus it is anti-infective.
• It may protect some epithelial cancers such as carcinoma of bronchus.
22. SOURCES
Animal Sources (as Retinol) These are meat, liver, fish, egg-yolk,
milk, cheese, butter, ghee. Richest source is fish liver oil (Cod liver oil
and shark liver oil).
Vegetable Sources (as b-carotene) Cheapest source is green leafy
vegetables, e.g. spinach, amaranth. Darker the green color of the
vegetables, higher the carotene content. Richest source is red palm
oil. Other sources are yellow fruits like mango and papaya. Some
roots like carrots are also rich in b-carotene.
Deficiency of vitamin A: The signs and symptoms are grouped into
ocular and extraocular manifestations.
23. OCULAR MANIFESTATIONS:
a. Night blindness (Nyctalopia) That means inability to see in the dim
light by an young child as the evening sets in.
B. Conjunctival xerosis:: The normal, smooth, shiny conjunctiva over
the sclera bec
C. Bitot’s spots: These are triangular, foamy, pearly-white or
yellowish spots on the bulbar conjunctiva.
D. Corneal xerosis: The smooth, shiny, transparent cornea looks dull
and dry, eventually it becomes opaque.
E. Corneal ulcer: The ulcer may be big or small, which after healing
leaves behind a permanent scar, which affects vision.
F. Keratomalacia: As the deficiency of vitamin A continues, the entire
cornea or a part of it becomes soft and later it is liquefied.
24. Extraocular Manifestations
• Retardation of growth
• Follicular hyperkeratosis (Phrynoderma)
• Anorexia
• Increased incidence of respiratory and alimentary infections
• Development of urinary calculi.
25. Hypervitaminoses A
An excess intake of retinol causes anorexia, vomiting followed by
sleep disorders and skin desquamation. Other features are
hepatomegaly, papilledema, bony exostoses (swelling over the long
bones), brittleness of the bones and often fractures.
26.
27. VITAMIN D
There are two forms namely vitamin D2 (calciferol) and D3
(cholecalciferol)
Functions
• Vitamin D promotes the absorption of calcium and phosphorus in
the intestine
• It helps in the mineralization, i.e. calcification of bones and their
hardening.
28. SOURCES
Vegetable foods do not contain this vitamin:
a. Vitamin D is naturally synthesized in the body in adequate amount
on exposure of skin to UV rays of sun (explained).
b. Animal foods rich in vitamin D are fish liver oil, butter, milk, ghee
and egg-yolk.
30. Hypervitaminosis D
The margin between the daily requirement dose of vitamin D and the
toxic dose is narrow. Overdose results in nausea, vomiting, anorexia,
thirst, drowsiness. Hypercalcemia may result not only in calcification
of the tissues but may also result in cardiac arrhythmias and renal
failure.
31. VITAMIN E (TOCOPHEROL)
It has been found to have anti-oxidant property and protects
membrane phospholipid from free radical induced peroxidase
damage.
Foods rich in polyunsaturated fatty acids, e.g. vegetable oil, cotton
seed oil, sunflower oil, wheat germ oil, soybean, corn-oil, green leafy
vegetables, egg-yolk and butter are good sources.
A normal adult requires about 10 µg (15 IU) of vitamin E per day.
Infants require only 3 µg (5 IU) of alpha-tocopherol per day.
32. VITAMIN K
This occurs in two forms vitamin K1 and K2. Vitamin K1 is found in
green leafy vegetables, fruits, cheese, egg-yolk and liver.
Cow’s milk is rich in vitamin K1 (60 µg/L) than human milk (15 µg/L).
Vitamin K2 is synthesized by the bacterial flora in the human gut.
Vitamin K is stored in the liver. It plays an important role in the
formation of prothrombin, a coagulation factor
33. Deficiency of vitamin K may result either by the decreased intake or
by the long-term administration of antibiotic, suppressing the normal
intestinal flora.
However, deficiency is less frequent because of its natural synthesis
in the gut. However, deficiency of vitamin leads to low prothrombin
activity resulting in hemorrhages, by prolonging the blood clotting
time.
Daily requirement is about 0.03 mg per kg for an adult and that is
obtained by a combination of dietary intake and its synthesis in the
gut.