Pptx

1. Nutrition & Health
What people eat is not calories but food ,&
consideration of fads ,flavours & variations of appetite
can make nonsense of the dietician’s theories

2.  There are many ways of classifying foods
1. Classification by origin:-
Foods of animal origin
foods of vegetable origin .
2. Classification by chemical composition :-
i. Proteins
ii. Fats ,
iii. carbohydrates
iv. vitamins
v. Mineral
Classification of food

3. 3. Classification by predominant function :_
Body –building food ,e.g milk ,eat, poultry, fish, eggs, pulses,
groundnuts.
energy-giving foods ,e.g., cereals ,sugars, root& tubers ,fats, & oils.
4. Classification by nutritive value :-
Cereals & millets
pulses (legumes)
Vegetables
Nuts & Oilseeds
Fruits
Animal foods
Fats & oils
sugar & jaggery
Condiments & Spices
Miscellaneous foods

4.  Macronutrients :-these are proteins ,fats, &
carbohydrates , which often called “proximate
principles ”because they form the main bulk of
food.
 In the Indian dietary ,they contribute to the
total energy intake in the following
proportions:- Proteins -------7 to 15 %,
Fats ------------10 to 30%
Carbohydrate –65 to 80 %
Nutrients

5. • Protein means they are of prime importance in
human nutrition.
• Protein are complex organic nitrogenous compounds.
• They are composed of carbon ,hydrogen, oxygen,
nitrogen & sulphur in varying amounts.
• Some proteins also contain phosphorus & iron &
occasionally other elements.
• Proteins differ from carbohydrates & fats in that they
contain Nitrogen ,this usually amounting to about
16%
Proteins

6.  Proteins are made up of smaller units, called
amino acids .
 Some 20 amino acids are stated to be needed
by the human body ,of which 9 are called
“Essential” because the body cannot synthesize
them in amounts corresponding to its need.
 They are:- 1 Leucine , 2.Isoleucine .3.Lysine .4
methionine. 5 Phenylalanine. 6. Threonine.7
Valine .8 Tryptophan .9 Histidine .

7.  Non- essential amino –acids include :-
arginine ,asparaginic acid , serine ,glutamic
acid , proline & glycine.
 Both essential & non essential amino acid are
needed for synthesis of tissue proteins , the
former must be supplied through diet ,whereas
the letter can be synthesized by the body
provided other building blocks are present.

8. 1. Body building – this component is small compared with
the maintenance component ,excepts in the very young
child & infant,
2. Repair & maintenance of body tissue
3. Maintenance of osmotic pressure & thus maintain fluid
balance in the body
4. synthesis of certain sub. Like antibodies, plasma
proteins , haemoglobin ,enzymes, hormones &
COAGULATION FACTORS.
5. They provide energy (1g provides 4kcal of energy)
6. They maintain the hydrogen ion concentration of body
fluid thus maintain acid –base balance .
Functions of Proteins

9.  Since proteins cannot be stored in the body ,its
daily requirement is essential.
 The daily requirement of proteins is 0.83g/kg
body wt. for adults.
 It is more for growing children, during
pregnancy ,during lactation, during infections,
infestations ,stress , & during recovery from
diseases .
Daily Requirement

10.  Animal Sources :- Proteins of animal origin are
found in Milk, meat ,eggs , cheese ,fish & Fowl,
These proteins contain all the essential amino
acids(EAA)in adequate amounts.
 Vegetable Sources :-Vegetable proteins are
found in pulses (Legumes), cereals, beans,
nuts, oil-seed cakes ,etc, They are poor in EAA.
They are called second –class proteins.
Sources of Proteins

11.  Man derives proteins not from a single
source ,but from a variety of food sources,
animal & Vegetable .
 Cereal proteins are deficient in lysine &
threonine & pulse proteins in
methionine .these are known as “Limiting”
amino acids.
Supplementary action of Proteins

12.  There are three feature of Protein metabolism:-
a) Since proteins are not stored in human body in
the way that energy is stored in adipose tissue,
they have to be replaced every days
b) The body proteins are constantly being broken
down into their constituent amino acid & then
reused for protein synthesis, the rates of turnover
vary from tissue to tissue.
c) It is not only the amount of protein that is
maintained constant , but also the pattern of
specific protein in body.
Protein Metabolism

13.  A knowledge of the amino acid content of protein
is not sufficient for the evaluation of protein
quality .
 Information is also required about the digestibility
& suitability to meet the protein need of body.
 Parameters used for such an-
1. Biological value
2. Digestibility coefficient
3. Protein efficiency ratio
4. Net protein utilization
Evaluation of Proteins

14.  The net protein utilization (NPU)is considered
of more practical value because it is the
product of biological value & digestibility
coefficient divided by100.

15.  To assess the state of protein nutrition
 These include :-
I. Arm muscles circumference
II. The creatinine –height index ,
III. Serum albumin & transferrin,
IV. Total body nitrogen ,etc.
Assessment of protein nutrition
status

16.  It is customary to express protein requirement
in term of body weight.
 ICMR in 2010 recommended 1.0 g protein /kg
body weight.
Protein Requirement

17.  Fat are solid at 20deg.c ;they are called “oils” if
they are liquid at that temperature.
 They are classified as;
A. Simple lipids e.g., triglycerides
B. Compound lipids ,e.g., phospholipids
C. Derived lipids ,e.g. cholesterol
The human body can synthesize triglycerides &
cholesterol endogenously.
Most of the body fat (99%) in the adipose tissue
is in the form of triglycerides.
FATS

18.  Fatty acid are divided into;
1. Saturated fatty acid such as lauric ,palmitic &
stearic acids,
2. Unsaturated fatty acid such a which are
further divided into Monounsaturated
(MUFA),e.g. oleic acid & poly-unsaturated
fatty acid (PUFA) .
3. Polyunsaturated fatty acids are mostly found
in vegetable oils, & saturated fatty acids
mainly in animal origin.
Fatty acids

19.  THOSE FATTY ACID CANNOT BE SYNTHESIZED BY
HUMAN.
 They can be derived only from food.
 The most important essential fatty acid (EFA)is
linoleic acid .
 Source :-
a) Animal Fats :- are ghee, butter ,milk ,cheese ,egg,
& fat of meat & Fish.
b) Animal fats with few exceptions like cod liver oil &
sardine oil are mostly saturated fats.
ESSENTIAL FATTY ACIDS

20.  Vegetable Fats:-some plants store fat in their
seed e.g groundnut ,mustard ,
sesame ,coconut, etc.
 Other Source:-small quantities of fat are found
in most other foods such as cereals , pulses,
nuts & Vegetables.
 Visible & Invisible fats
 Visible fat are those that are separated from
their natural source e,g ghee (butter) from
milk ,cooking oils from oil-bearing seed & Nuts

21.  Invisible fats are those which are not visible to
the naked eye. They are present in almost every
article of food e.g. cereals ,pulses, nuts milk,
eggs.
 Edible plant food have a low content of fat &
saturated fatty acid but they are good source of
Mono –unsaturated & poly-unsaturated fatty
acid .


22.  They maintain the integrity of the
skin(Smoothness & healthiness).
 They (EPA & DHA) reduce the serum cholesterol
in the bloody by transportation.
 They maintain enzyme system in the body
 They help in the synthesis of prostaglandins.
 They help in the synthesis of prostaglandins
 Docosahexenoic acid (DHA)is especially active
in retina & cerebral cortex
Functions

23.  Deficiency of all essential fatty acids in the diet
may result in growth retardation ,reproductive
failure, skin disorder such as
phrenoderma ,increased susceptibility to
infection ,decreased myocardial
contractility ,renal hypertension ,& hemolysis.
 Deficiency of omega -6 fatty acid lead to skin
changes while that of omega 3 fatty acid to
visual & neurological symptoms.
 Daily requirement of EFA is about 5g .

24.  Fats are the most concentrated source of energy ,
each gram supplies 9 kcal of energy In the form of
subcutaneous fat depot ,fat acts as storehouse of
energy.
 Animal fats are the main source of vit. A,D,E,&K.
 Fat acts as cushion to viscera ,such as heart ,kidney ,
Intestine ,etc.& give support to them.
 Subcutaneous fat acts as an insulator against cold.
 Fat gives smooth contour to the body.
 It is a structural unit of some tissue in the
body ,such as nervous tissue.
Functions

25.  Fats prevent proteins from being used up for
energy .Hence ,the fats are called “protein
sparer's.”
 It increases the palatability ,taste, & flavor of
the food.

26.  This constitutes the main bulk of our diet. They
are so called because each unit of carbohydrate
(CHO) consist of carbon hydrogen & oxygen .
Depending upon the no. of units, the
carbohydrates are grouped into
1]monosaccharide's, (glucose, galactose,
fructose, ribose)
2]disaccharides,(lactose ,maltose , sucrose)
3]polysaccharides (more than 2unit starch,
cellulose)
carbohydrates

27.  Mono & disaccharides are sweet & are soluble
in water ,whereas polysaccharides are not
sweet & are insoluble in water.
 Starch is present in cereals ,millets, root,&
tubers .thus it is the chief source of our energy.


28.  Carbohydrate serves as a main source of energy,
One gram of CHO yields 4 kcal of energy.
 It is essential for the oxidation of fat (fats are burnt
in the fire of carbohydrate).
 Carbohydrate is stored as glycogen in the liver &
muscles .the reserve is rapidly exhausted when the
person starves.
 Excess of carbohydrates is stored as fat in the
body.
 It acts as a structural unit of nervous system ,as
cerebroside .
Functions

29.  It exert protein –sparing action.
 It adds flavor & texture to the food & increases
palatability.

30.  Cereals ,pulses ,fruits ,roots,& tubers.
 Sugar jaggery ,& honey are 100%
carbohydrates.
 Daily Requirement:- 100-130 g carbohydrate
should constitute nearly 55-75% of total Energy
requirement if the body.
Source

31.  High intake of sweet predisposes to obesity.
 High intake of sucrose cause sharp rise in blood
glucose ,which in turn exerts more work on Beta
–cell of islets of langerhans in the pancreas .This
might eventually lead to exhaustion of Beta- cells
& consequent Diabetes.
 Sucrose favours the growth of bacteria in oral
cavity ,these bacteria produce acid ,which has a
corrosive effects on dental enamal leading to
dental caries.
Carbohydrates & Disease

32.  This is an inert component of carbohydrate
with little nutritive value.
 It is a nonstarch polysaccharides .
 It is vegetable ,fibrous fruits (pineapple) ,brans
& whole grains as lining ,it is hardly found in
animal food.
 It includes cellulose ,& noncelluslose
polysaccharides ,such as hemicellulose,
pectin ,lignin,& inulin.
Dietary Fibers

33.  Dietary fiber (Soluble fiber) will bind cholesterol
of food & prevents its absorption & 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 & 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 to colon cancer.
Functions

34.  Fiber acts as a scavenger –cum- vehicle to
remove tissue debris & other unwanted
material from intestine through stools.
 Soluble fibers prevents gallstone & obstructive
jaundice . It also slows down the absorption of
glucose ,hence good for diabetics.
 Thus ,fiber is an essential nutrients in its own
way ,even though by itself is a nonnutrients, an
average diet should include 30g/2000kcl as
safe intake.