Nutrition in health and disease
carbohydrates, dietary goals, fats, minerals, nutrients, proteins, vitamins, what is nutrition, what are nutrients, who recommended dietary goals, Role of vitamins and Minerals
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
This document discusses dietary fibers, cereals, and grains. It defines dietary fiber as a complex carbohydrate that is not digested in the small intestine. It then classifies fibers into insoluble and soluble, describing the main types of each. Insoluble fibers like cellulose add bulk and speed food movement through the digestive tract, while soluble fibers like pectin and gums form gels to slow digestion. Resistant starches are also discussed. The document lists several foods and their fiber contents, and describes the roles of fiber in health, such as reducing cholesterol and blood sugar levels. It concludes with safe fiber intake recommendations and some potential issues with excess fiber consumption.
This document discusses basal metabolic rate and factors that affect energy balance and weight. It defines basal metabolic rate as the minimum energy required to sustain vital functions at rest. Several factors can influence BMR, including age, height, body composition, and thyroid function. It also discusses specific dynamic action, the increase in metabolic rate due to digestion of food, and how physical activity levels impact total daily energy needs. Body mass index is presented as a common measure of weight status.
The document discusses different methods to measure energy expenditure in the human body. Indirect calorimetry measures oxygen consumption to estimate energy expenditure, using a spirometer to measure air volume and composition. Heart rate monitoring relates heart rate increases to increased oxygen consumption and energy expenditure based on an individual's established relationship. While direct calorimetry directly measures heat production for most accurate results, indirect methods and heart rate monitoring provide reasonably accurate alternatives in a cheaper and easier manner.
A complete presentation on cholesterol metabolism . covering from introduction of cholesterol to history and complete process of cholesterol synthesis or metabolism. also includes disease related to cholesterol metabolism. hypercholesterolemia and hypocholesterolemia
This document discusses nutrition and the classification of foods. It defines nutrition as the science of food and its relationship to health. Foods are classified by their origin, chemical composition, predominant function, and nutritive value. The major nutrients - proteins, fats, carbohydrates, vitamins, and minerals - are described along with their functions, sources, and requirements. Protein, fat, and carbohydrate sources and the assessment of protein nutrition status are outlined.
NutritionIntroduction, Balanced Diet, Calorie, Caloric Value, Energy Content...Maryam Fida
This document discusses nutrition and energy balance in the human body. It defines a balanced diet as one containing proper proportions of carbohydrates, fats, proteins, vitamins, minerals, and water for good health. The three macronutrients that provide energy are carbohydrates, proteins, and fats, while vitamins and minerals are called micronutrients. The basal metabolic rate accounts for 60% of the total daily energy expenditure in the body and represents the calories needed for basic functioning even at rest. Other factors like physical activity and food digestion account for the remaining calories expended daily.
Dietary fats plays major role in our health. Due to high calorific value many tend to avoid dietary fat. Which type of fat we are consuming makes a lot of difference. Processed foods contain unhealthy fat. One needs to control its consumption. Essential fats coming from oil seeds are: good for health and must to have every day. Know more about Dietary fat
Dr. Shailendra Meena presents information on lipids and fats. Key points include:
- Fats are insoluble in water and function to provide insulation, energy storage, and carry fat-soluble vitamins. Most body fat is stored in adipose tissue.
- Dietary fats are composed of fatty acids, triglycerides, phospholipids, and cholesterol. Fat molecules contain one alcohol and three fatty acids.
- Fats provide energy, insulation, and carry fat-soluble vitamins. They also aid nutrient absorption and provide a sense of fullness.
- Sources of dietary fats include animal foods like butter and plant oils. Fats are classified based on biochemical composition and nutritional significance
This document discusses dietary fibers, cereals, and grains. It defines dietary fiber as a complex carbohydrate that is not digested in the small intestine. It then classifies fibers into insoluble and soluble, describing the main types of each. Insoluble fibers like cellulose add bulk and speed food movement through the digestive tract, while soluble fibers like pectin and gums form gels to slow digestion. Resistant starches are also discussed. The document lists several foods and their fiber contents, and describes the roles of fiber in health, such as reducing cholesterol and blood sugar levels. It concludes with safe fiber intake recommendations and some potential issues with excess fiber consumption.
This document discusses basal metabolic rate and factors that affect energy balance and weight. It defines basal metabolic rate as the minimum energy required to sustain vital functions at rest. Several factors can influence BMR, including age, height, body composition, and thyroid function. It also discusses specific dynamic action, the increase in metabolic rate due to digestion of food, and how physical activity levels impact total daily energy needs. Body mass index is presented as a common measure of weight status.
The document discusses different methods to measure energy expenditure in the human body. Indirect calorimetry measures oxygen consumption to estimate energy expenditure, using a spirometer to measure air volume and composition. Heart rate monitoring relates heart rate increases to increased oxygen consumption and energy expenditure based on an individual's established relationship. While direct calorimetry directly measures heat production for most accurate results, indirect methods and heart rate monitoring provide reasonably accurate alternatives in a cheaper and easier manner.
A complete presentation on cholesterol metabolism . covering from introduction of cholesterol to history and complete process of cholesterol synthesis or metabolism. also includes disease related to cholesterol metabolism. hypercholesterolemia and hypocholesterolemia
This document discusses nutrition and the classification of foods. It defines nutrition as the science of food and its relationship to health. Foods are classified by their origin, chemical composition, predominant function, and nutritive value. The major nutrients - proteins, fats, carbohydrates, vitamins, and minerals - are described along with their functions, sources, and requirements. Protein, fat, and carbohydrate sources and the assessment of protein nutrition status are outlined.
NutritionIntroduction, Balanced Diet, Calorie, Caloric Value, Energy Content...Maryam Fida
This document discusses nutrition and energy balance in the human body. It defines a balanced diet as one containing proper proportions of carbohydrates, fats, proteins, vitamins, minerals, and water for good health. The three macronutrients that provide energy are carbohydrates, proteins, and fats, while vitamins and minerals are called micronutrients. The basal metabolic rate accounts for 60% of the total daily energy expenditure in the body and represents the calories needed for basic functioning even at rest. Other factors like physical activity and food digestion account for the remaining calories expended daily.
This document provides an overview of human energy needs and metabolism. It defines key terms like metabolism, reference man and woman, and energy. It describes the metabolic pathways of catabolism and anabolism. It explains how basal metabolic rate, thermogenesis, and physical activity determine total energy expenditure. Methods for measuring energy in foods and energy expenditure like direct and indirect calorimetry are summarized. The roles of carbohydrates, fats, and proteins as energy sources and their physiological fuel values are also outlined.
This document discusses the nutritive value of various foods. It explains that nutrients are substances obtained from food that provide nourishment, including macronutrients like carbohydrates, fats and proteins that provide energy, and micronutrients like vitamins and minerals that are protective. It then provides details on the major macronutrients found in foods, including their classification and functions. It also discusses the various vitamins and minerals, their functions, deficiency diseases and foods in which they are commonly found.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
The document discusses essential fatty acids, which are fatty acids that humans must ingest through their diet as the body cannot produce them. There are two fatty acids classified as essential: alpha-linolenic acid (omega-3) and linoleic acid (omega-6). Some other fatty acids can also become conditionally essential under certain health conditions. Essential fatty acids are important for cell membrane structure, transport of lipids in blood, cell signaling, and producing eicosanoids which act as local hormones. Good dietary sources of essential fatty acids include various plant oils, fatty fish, eggs, and meat. Deficiencies can impact health conditions like cancer, cardiovascular disease, and inflammation.
The document provides information on nutrition and dietary requirements. It discusses the major nutrients - carbohydrates, proteins, fats, fiber, vitamins and minerals. It details the caloric requirements for different age groups and recommends that carbohydrates make up 55-60% of total calories, proteins 10-15% and fats 30-35%. The document also discusses the sources and roles of different macronutrients, protein quality measures like PDCAAS and provides calorie and protein requirements for children.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
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1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
Body Mass Index (BMI) By Astha K. PatelAstha Patel
Body mass index (BMI) is a measure of body fat based on an individual's weight in relation to height. It provides an indicator of total body fat rather than a direct measurement. A higher BMI score corresponds to higher body fat. BMI is calculated using a formula that involves dividing a person's weight in kilograms by the square of their height in meters. BMI scores are then categorized as underweight, normal weight, overweight, or obese (including class 1, 2, and 3 obesity). Several genetic, psychological, economic, and lifestyle factors can influence a person's BMI, such as defects in genes controlling weight, mood disorders, sedentary behavior, poor dietary habits, sleep problems, and economic constraints affecting food choices
Energy expenditure & weight management aanzaldua23
The document discusses energy balance and weight management. It explains that energy balance is determined by the relationship between energy intake through food consumption and energy expenditure. Positive energy balance occurs when intake exceeds expenditure, leading to weight gain, while negative energy balance occurs when expenditure exceeds intake, resulting in weight loss. The document also outlines the major components of energy expenditure, including basal metabolic rate, physical activity calories, and the thermic effect of food, and notes the risks of being overweight or underweight.
Dietary fiber is the edible parts of plants that are resistant to digestion. It is classified as soluble or insoluble. Soluble fiber forms a gel during digestion and slows digestion, which may help lower heart disease risk. Insoluble fiber adds bulk and helps food pass through the digestive system. Dietary fiber comes from plant cell walls and is composed of components like cellulose, hemicellulose, lignin, and pectin. It has physiological effects like increasing stool bulk and transit time. Getting enough fiber is linked to reducing risks of conditions like cardiovascular disease, diabetes, obesity, and colon cancer. Daily fiber needs are around 30 grams but more is recommended for conditions like diabetes. Foods high in fiber
Calories are a unit of energy but determining accurate calorie counts is complex. Food labels may not always be trusted as the Atwater system uses averages that don't account for individual food properties or processing. Additionally, different foods require varying amounts of energy to digest. Quality of calories, not just quantity, is important for health and weight. Focusing only on calorie counting risks oversimplifying a multifaceted issue.
This document discusses obesity, its causes and indicators. It notes that obesity occurs when energy intake exceeds energy expenditure over a prolonged period, resulting in excess body fat accumulation. Key causes of obesity include lack of energy balance, sedentary lifestyle, environmental factors like fast food and lack of sidewalks, genetics, hormonal issues, and some medications. Body mass index (BMI), skin folds, waist-hip ratio, and relative weight are common indicators used to diagnose and monitor obesity. Weight management involves prevention of excess weight gain, weight loss through diet, exercise and sometimes medication/surgery, and prevention of weight regain.
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
- Obesity rates have tripled globally since 1980 due to increased consumption of energy-dense, processed foods and reduced physical activity. Every fourth person worldwide is now considered overweight or obese.
- Obesity is caused by a complex interplay of genetic, environmental, and behavioral factors. Key contributors include excessive calorie intake, lack of exercise, fast food consumption, and genetic predispositions.
- Maintaining a physically active lifestyle is important for preventing weight gain and fat accumulation over time as metabolism naturally slows with age. Both diet and exercise are needed to effectively treat and prevent obesity on a long-term basis.
This document discusses nutritional requirements from infancy to old age. It covers general considerations around human nutrient needs and recommended dietary allowances. Specific sections address energy requirements, protein requirements determined through nitrogen balance studies, fat intake recommendations, mineral needs, trace element requirements determined through balance or depletion/repletion studies, and vitamin intake levels established to prevent deficiency diseases. Guidelines are provided for requirements during pregnancy, lactation, and for infants and children based on growth and tissue demands.
This document discusses proteins and amino acids. It covers the basic physical and chemical nature of proteins, the 20 amino acids that make up proteins, and how proteins are built from chains of amino acids. It also addresses protein quality, requirements, balance, roles in the body, and related topics like protein energy malnutrition.
Nutrition plays a crucial role in maintaining optimal health and preventing various diseases. The relationship between nutrition and health is intricate, with dietary choices significantly influencing overall well-being. Here's a comprehensive description of nutrition in health and disease:
Nutrition in Health:
Essential Nutrients: A balanced diet provides essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. These nutrients are vital for the proper functioning of the body, supporting growth, development, and overall maintenance of health.
Energy Balance: Nutrition contributes to maintaining an appropriate energy balance. The intake of calories should match the body's energy expenditure, preventing issues like obesity or malnutrition.
Disease Prevention: A nutritious diet can help prevent various chronic diseases, including heart disease, diabetes, and certain cancers. Antioxidants from fruits and vegetables, for instance, play a role in protecting cells from damage.
Immune System Support: Adequate nutrition supports a robust immune system, helping the body defend itself against infections and illnesses. Nutrients like vitamins A, C, and D, as well as zinc and selenium, are essential for immune function.
Healthy Aging: Proper nutrition contributes to healthy aging by maintaining muscle mass, bone density, and cognitive function. Nutrient-rich foods are especially important as individuals age to support overall well-being.
Nutrition in Disease:
Malnutrition: Inadequate or imbalanced nutrition can lead to malnutrition, which encompasses both undernutrition and overnutrition. Undernutrition can result in stunted growth, weakened immune function, and other health complications, while overnutrition can contribute to obesity and related diseases.
Chronic Diseases: Poor dietary choices are linked to the development of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain types of cancers. Diets high in saturated fats, sugars, and salt can contribute to these health issues.
Nutritional Deficiencies: Insufficient intake of specific nutrients can lead to deficiencies, causing a range of health problems. For example, vitamin deficiencies may result in conditions like scurvy (vitamin C deficiency) or rickets (vitamin D deficiency).
Inflammation: Certain dietary patterns, such as those high in processed foods and low in anti-inflammatory nutrients, may contribute to chronic inflammation, a factor implicated in various diseases, including arthritis and inflammatory bowel diseases.
Digestive Health: Nutrition plays a pivotal role in maintaining digestive health. Poor dietary choices can lead to gastrointestinal issues, including irritable bowel syndrome (IBS) and inflammatory bowel diseases (IBD).
In summary, nutrition is a cornerstone of health and disease prevention. Making informed and balanced dietary choices is crucial for maintaining overall well-being and reducing the risk of various health
This document provides an overview of nutrition and its effects on oral health. It begins with definitions of key terms like food, diet, and nutrition. It then classifies foods and describes the major nutrients - proteins, fats, carbohydrates, vitamins, and minerals. Each nutrient is defined with its sources and functions. The document discusses how deficiencies of specific nutrients can impact oral tissues and cause diseases like dental caries or periodontal disease. It concludes with preventive measures for nutrition and oral health.
This document provides an overview of human energy needs and metabolism. It defines key terms like metabolism, reference man and woman, and energy. It describes the metabolic pathways of catabolism and anabolism. It explains how basal metabolic rate, thermogenesis, and physical activity determine total energy expenditure. Methods for measuring energy in foods and energy expenditure like direct and indirect calorimetry are summarized. The roles of carbohydrates, fats, and proteins as energy sources and their physiological fuel values are also outlined.
This document discusses the nutritive value of various foods. It explains that nutrients are substances obtained from food that provide nourishment, including macronutrients like carbohydrates, fats and proteins that provide energy, and micronutrients like vitamins and minerals that are protective. It then provides details on the major macronutrients found in foods, including their classification and functions. It also discusses the various vitamins and minerals, their functions, deficiency diseases and foods in which they are commonly found.
- Calorie is the standard unit used to measure the energy value of food and human energy expenditure. Various methods can be used to measure energy including direct calorimetry, indirect calorimetry, and determining respiratory exchange ratio.
- The human body derives energy through several pathways including glycolysis, the citric acid cycle, and the electron transport chain. Carbohydrates, fats, proteins, and alcohols can all be broken down to produce energy.
- Factors like basal metabolic rate, physical activity, and the thermic effect of food determine total energy expenditure, while energy intake and energy balance impact body weight and health. Regular physical activity provides numerous health benefits.
This document discusses lipids and fats. It defines fats and classifies them as simple, compound, or derived lipids. Fats can also be classified by their fatty acid composition as saturated, monounsaturated, or polyunsaturated. The document outlines the daily recommended intake of fats and their main sources. It describes the digestion, absorption, metabolism and functions of fats, as well as deficiencies from too little or too much fat. Cholesterol is also discussed.
The document discusses essential fatty acids, which are fatty acids that humans must ingest through their diet as the body cannot produce them. There are two fatty acids classified as essential: alpha-linolenic acid (omega-3) and linoleic acid (omega-6). Some other fatty acids can also become conditionally essential under certain health conditions. Essential fatty acids are important for cell membrane structure, transport of lipids in blood, cell signaling, and producing eicosanoids which act as local hormones. Good dietary sources of essential fatty acids include various plant oils, fatty fish, eggs, and meat. Deficiencies can impact health conditions like cancer, cardiovascular disease, and inflammation.
The document provides information on nutrition and dietary requirements. It discusses the major nutrients - carbohydrates, proteins, fats, fiber, vitamins and minerals. It details the caloric requirements for different age groups and recommends that carbohydrates make up 55-60% of total calories, proteins 10-15% and fats 30-35%. The document also discusses the sources and roles of different macronutrients, protein quality measures like PDCAAS and provides calorie and protein requirements for children.
Fats are triglycerides composed of fatty acid chains and glycerol. There are three main types: saturated, monounsaturated, and polyunsaturated. Alpha-linolenic acid and linoleic acid are essential fatty acids that must be obtained through diet. Fats provide energy and have various health benefits, but excess saturated fat intake increases risk of heart disease and other issues. Balancing intake of omega-3 and omega-6 fatty acids is important for health. Olestra is a fat substitute that provides no calories but can cause digestive issues.
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O
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S te a r o -d io le in
(m ix e d tria c ylg ly c e r o l)
1. Fats provide energy, carry fat-soluble vitamins, and act as insulation. Only 10% of our diet should come from fat.
2. Lipids include fats, oils, waxes and related compounds. They are made of glycer
Body Mass Index (BMI) By Astha K. PatelAstha Patel
Body mass index (BMI) is a measure of body fat based on an individual's weight in relation to height. It provides an indicator of total body fat rather than a direct measurement. A higher BMI score corresponds to higher body fat. BMI is calculated using a formula that involves dividing a person's weight in kilograms by the square of their height in meters. BMI scores are then categorized as underweight, normal weight, overweight, or obese (including class 1, 2, and 3 obesity). Several genetic, psychological, economic, and lifestyle factors can influence a person's BMI, such as defects in genes controlling weight, mood disorders, sedentary behavior, poor dietary habits, sleep problems, and economic constraints affecting food choices
Energy expenditure & weight management aanzaldua23
The document discusses energy balance and weight management. It explains that energy balance is determined by the relationship between energy intake through food consumption and energy expenditure. Positive energy balance occurs when intake exceeds expenditure, leading to weight gain, while negative energy balance occurs when expenditure exceeds intake, resulting in weight loss. The document also outlines the major components of energy expenditure, including basal metabolic rate, physical activity calories, and the thermic effect of food, and notes the risks of being overweight or underweight.
Dietary fiber is the edible parts of plants that are resistant to digestion. It is classified as soluble or insoluble. Soluble fiber forms a gel during digestion and slows digestion, which may help lower heart disease risk. Insoluble fiber adds bulk and helps food pass through the digestive system. Dietary fiber comes from plant cell walls and is composed of components like cellulose, hemicellulose, lignin, and pectin. It has physiological effects like increasing stool bulk and transit time. Getting enough fiber is linked to reducing risks of conditions like cardiovascular disease, diabetes, obesity, and colon cancer. Daily fiber needs are around 30 grams but more is recommended for conditions like diabetes. Foods high in fiber
Calories are a unit of energy but determining accurate calorie counts is complex. Food labels may not always be trusted as the Atwater system uses averages that don't account for individual food properties or processing. Additionally, different foods require varying amounts of energy to digest. Quality of calories, not just quantity, is important for health and weight. Focusing only on calorie counting risks oversimplifying a multifaceted issue.
This document discusses obesity, its causes and indicators. It notes that obesity occurs when energy intake exceeds energy expenditure over a prolonged period, resulting in excess body fat accumulation. Key causes of obesity include lack of energy balance, sedentary lifestyle, environmental factors like fast food and lack of sidewalks, genetics, hormonal issues, and some medications. Body mass index (BMI), skin folds, waist-hip ratio, and relative weight are common indicators used to diagnose and monitor obesity. Weight management involves prevention of excess weight gain, weight loss through diet, exercise and sometimes medication/surgery, and prevention of weight regain.
This document discusses lipids in fish nutrition. It defines lipids and their subclasses, and notes that they are the principal form of energy storage in animals. The document categorizes lipids and describes their composition, functions, and essential fatty acid requirements in fish. It also discusses negative aspects like the lability of polyunsaturated fatty acids to oxidation. In conclusion, lipids are an important source of energy and building blocks, but high levels can suppress growth and negatively impact product quality.
Fats are a type of lipid that provide energy but do not dissolve in water. They are made of carbon, hydrogen and oxygen. Fats can come from animal sources like meat and dairy or plant sources like seeds, fruits and nuts. There are different types of fats including saturated, monounsaturated, polyunsaturated and trans fats. A balanced diet should limit saturated fats and include unsaturated fats to support health and reduce disease risk.
- Obesity rates have tripled globally since 1980 due to increased consumption of energy-dense, processed foods and reduced physical activity. Every fourth person worldwide is now considered overweight or obese.
- Obesity is caused by a complex interplay of genetic, environmental, and behavioral factors. Key contributors include excessive calorie intake, lack of exercise, fast food consumption, and genetic predispositions.
- Maintaining a physically active lifestyle is important for preventing weight gain and fat accumulation over time as metabolism naturally slows with age. Both diet and exercise are needed to effectively treat and prevent obesity on a long-term basis.
This document discusses nutritional requirements from infancy to old age. It covers general considerations around human nutrient needs and recommended dietary allowances. Specific sections address energy requirements, protein requirements determined through nitrogen balance studies, fat intake recommendations, mineral needs, trace element requirements determined through balance or depletion/repletion studies, and vitamin intake levels established to prevent deficiency diseases. Guidelines are provided for requirements during pregnancy, lactation, and for infants and children based on growth and tissue demands.
This document discusses proteins and amino acids. It covers the basic physical and chemical nature of proteins, the 20 amino acids that make up proteins, and how proteins are built from chains of amino acids. It also addresses protein quality, requirements, balance, roles in the body, and related topics like protein energy malnutrition.
Nutrition plays a crucial role in maintaining optimal health and preventing various diseases. The relationship between nutrition and health is intricate, with dietary choices significantly influencing overall well-being. Here's a comprehensive description of nutrition in health and disease:
Nutrition in Health:
Essential Nutrients: A balanced diet provides essential nutrients such as carbohydrates, proteins, fats, vitamins, and minerals. These nutrients are vital for the proper functioning of the body, supporting growth, development, and overall maintenance of health.
Energy Balance: Nutrition contributes to maintaining an appropriate energy balance. The intake of calories should match the body's energy expenditure, preventing issues like obesity or malnutrition.
Disease Prevention: A nutritious diet can help prevent various chronic diseases, including heart disease, diabetes, and certain cancers. Antioxidants from fruits and vegetables, for instance, play a role in protecting cells from damage.
Immune System Support: Adequate nutrition supports a robust immune system, helping the body defend itself against infections and illnesses. Nutrients like vitamins A, C, and D, as well as zinc and selenium, are essential for immune function.
Healthy Aging: Proper nutrition contributes to healthy aging by maintaining muscle mass, bone density, and cognitive function. Nutrient-rich foods are especially important as individuals age to support overall well-being.
Nutrition in Disease:
Malnutrition: Inadequate or imbalanced nutrition can lead to malnutrition, which encompasses both undernutrition and overnutrition. Undernutrition can result in stunted growth, weakened immune function, and other health complications, while overnutrition can contribute to obesity and related diseases.
Chronic Diseases: Poor dietary choices are linked to the development of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain types of cancers. Diets high in saturated fats, sugars, and salt can contribute to these health issues.
Nutritional Deficiencies: Insufficient intake of specific nutrients can lead to deficiencies, causing a range of health problems. For example, vitamin deficiencies may result in conditions like scurvy (vitamin C deficiency) or rickets (vitamin D deficiency).
Inflammation: Certain dietary patterns, such as those high in processed foods and low in anti-inflammatory nutrients, may contribute to chronic inflammation, a factor implicated in various diseases, including arthritis and inflammatory bowel diseases.
Digestive Health: Nutrition plays a pivotal role in maintaining digestive health. Poor dietary choices can lead to gastrointestinal issues, including irritable bowel syndrome (IBS) and inflammatory bowel diseases (IBD).
In summary, nutrition is a cornerstone of health and disease prevention. Making informed and balanced dietary choices is crucial for maintaining overall well-being and reducing the risk of various health
This document provides an overview of nutrition and its effects on oral health. It begins with definitions of key terms like food, diet, and nutrition. It then classifies foods and describes the major nutrients - proteins, fats, carbohydrates, vitamins, and minerals. Each nutrient is defined with its sources and functions. The document discusses how deficiencies of specific nutrients can impact oral tissues and cause diseases like dental caries or periodontal disease. It concludes with preventive measures for nutrition and oral health.
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 discusses common sources of nutrients according to age, sex, activity level and physiological conditions. It provides classifications of foods, the five food group system for planning balanced diets, and examples of major nutrients including carbohydrates, proteins, fats, vitamins and minerals. Recommended daily allowances of energy and protein are listed for different age groups and physiological statuses. Methods for improving the nutritive value of foods are also summarized.
The document discusses nutrition and feeding. It defines nutrition as the process of nourishing a living organism through food assimilation and defines feeding as the act of giving or receiving nourishment. It then describes the main nutritional elements found in food including carbohydrates, lipids, proteins, vitamins, water, and mineral salts. It provides details on each of these elements and examples of foods that contain them. The document also discusses balanced diets, common health conditions like malnutrition and obesity, and eating disorders like bulimia.
This document provides an introduction to diet and nutrition. It discusses the classification of foods, key nutrients including proteins, carbohydrates, fats, vitamins and minerals, and the functions and deficiency impacts of specific vitamins like vitamin A, C, D, and B vitamins. It also covers topics like the food pyramid, dietary intake, and balance in a healthy diet.
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.
This document defines diet, food, nutrition and provides information on the components of a balanced diet. It discusses the main nutrients found in food - proteins, fats, carbohydrates, vitamins and minerals. For each nutrient, it describes sources, functions, deficiency diseases and recommendations. Protein-energy malnutrition and its prevention are explained. The roles of specific vitamins (A, B1, B2, B6, B12, folate) in health are also summarized.
The document discusses nutrition and its effects on health, sports performance, and digestion. It covers the major macronutrients - carbohydrates, proteins, fats - and explains their roles and best food sources. Carbohydrates specifically fuel exercise and come as complex or simple forms. Good fats and proteins aid in energy production, growth, and immune function. Micronutrients like vitamins and minerals are also outlined, noting their functions and food sources to meet daily needs. Overall the document provides a comprehensive overview of nutrition and its importance for health, exercise, and digestion.
Nutrition for pregnant and lactating ladiesNadia Qayyum
Nutrients:
A nutrient is a chemical substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.
This document provides information on macronutrients and micronutrients. It discusses the three macronutrients - carbohydrates, proteins, and fats - and explains their functions, sources, and energy contributions. It also covers water-soluble and fat-soluble vitamins as well as important minerals like calcium. Specific micronutrients discussed include vitamin A, D, C, thiamine, riboflavin, and niacin along with their roles and dietary sources.
This document provides information on nutrition and oral health. It defines key terms like diet, nutrition, and malnutrition. It also classifies foods by origin, chemical composition, nutritive values, and predominant functions. The major nutrients discussed are proteins, fats, carbohydrates, vitamins, and minerals. Specific vitamins and minerals are defined with their sources, functions, recommended daily allowances, and deficiency symptoms. The document discusses the effects of nutrition on dental caries, malocclusion, periodontal diseases, and oral cancer. It provides details on how certain nutrient deficiencies can impact oral tissues and influence oral 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.
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 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
Carbohydrates, proteins, fats, vitamins, minerals, and water are the six major nutrients. Carbohydrates include sugars, starches, fiber, and pectin found in foods like fruits, vegetables, grains, and legumes. Proteins are made of amino acids and are found in both animal foods like meat and dairy as well as plant foods. Fats provide energy and insulation and include saturated and unsaturated types. Vitamins and minerals perform essential functions and are obtained through foods or supplements. Water is the most abundant substance in the body and is needed to carry out important processes. A balanced diet incorporating a variety of foods provides all necessary nutrients.
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Here is the updated list of Top Best Ayurvedic medicine for Gas and Indigestion and those are Gas-O-Go Syp for Dyspepsia | Lavizyme Syrup for Acidity | Yumzyme Hepatoprotective Capsules etc
share - Lions, tigers, AI and health misinformation, oh my!.pptxTina Purnat
• Pitfalls and pivots needed to use AI effectively in public health
• Evidence-based strategies to address health misinformation effectively
• Building trust with communities online and offline
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- 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
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These lecture slides, by Dr Sidra Arshad, offer a quick overview of the physiological basis of a normal electrocardiogram.
Learning objectives:
1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar lead (limb II)
4. Differentiate between intervals and segments
5. Enlist some common indications for obtaining an ECG
6. Describe the flow of current around the heart during the cardiac cycle
7. Discuss the placement and polarity of the leads of electrocardiograph
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10. Define the mean QRS vector
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Study Resources:
1. Chapter 11, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 9, Human Physiology - From Cells to Systems, Lauralee Sherwood, 9th edition
3. Chapter 29, Ganong’s Review of Medical Physiology, 26th edition
4. Electrocardiogram, StatPearls - https://www.ncbi.nlm.nih.gov/books/NBK549803/
5. ECG in Medical Practice by ABM Abdullah, 4th edition
6. Chapter 3, Cardiology Explained, https://www.ncbi.nlm.nih.gov/books/NBK2214/
7. ECG Basics, http://www.nataliescasebook.com/tag/e-c-g-basics
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.
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2. What is Nutrition?
• Definition:
“ Nutrition may be defined as the science of food & its
relationship to health”
• It is concerned primarily with the part played by nutrients in body
growth, development & maintenance.
• Good Nutrition means:
“ Maintaining a nutritional status that enables us to grow
well & enjoy good health”
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3. What are Nutrients?
• Definition:
“Nutrients are organic & inorganic complexes
contained in food.”
They are classified as
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Macronutrients Micronutrients
4. Types of Nutrients
Macronutrients
Proteins, fats, carbohydrates
are called as macronutrients
because they form main bulk
of food.
Proteins 7-15%
Fats 10-30%
Carbohydrates 65-80%
Micronutrients
They are required in small
amounts that is why
called as micronutrients
Vitamins
Minerals
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5. Balanced Diet
• Diet consisting of adequate amounts of all the
necessary nutrients recommended for healthy growth
& for efficient daily activities & functions.
• A balanced diet contains the proper quantities &
proportions of the needed nutrients to maintain good
health. It must have balanced amounts in proper
proportions of carbohydrates, fats, proteins, vitamins,
minerals, & water intake.
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7. 1. Energy intake (calories) should be
in balance with energy expenditure.
To avoid unhealthy weight gain, total fat should not exceed
30% of total energy intake.
Intake of saturated fats should be less than 10% of total
energy intake.
Intake of trans-fats less than 1% of total energy intake.
Unsaturated vegetable oils should be substituted for the
remaining fat requirement.
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8. 2. Intake of Free Sugars
Limiting intake of free sugars to less than 10% of total
energy intake is part of a healthy diet.
A further reduction to less than 5% of total energy intake is
suggested for additional health benefits
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9. 3. Salt Intake
Keeping salt intake to less than 5 g per day (equivalent to
sodium intake of less than 2 g per day) helps to prevent
hypertension, & reduces the risk of heart disease & stroke
in the adult population.
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10. 4. Protein Intake
Protein should account for approximately 10-15% of the
daily intake
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11. 5. Carbohydrates Intake
Excessive consumption of refined carbohydrates should be
avoided, some amount of carbohydrates rich in natural fibre
should be taken.
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12. 6. Restricted Diet
Junk foods such as colas, ketchups & other foods that
supply empty calories, should be reduced.
Sources rich in energy such as fats & alcohol should be
restricted.
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14. Areas of growth
Composition Proteins are made up of smaller units called AMINO ACIDS
> Essential Amino Acids
> Non-Essential Amino Acids
Sources Animal Sources: Milk, meat, eggs, cheese, fish & fowl
Vegetable Sources: Pulses, cereals, beans, nuts & oil seeds
Functions - Provides amino acids which are the building blocks of body
- Form collagen & have role in repair & maintenance of body tissues
- Maintenance of osmotic pressure, synthesis of certain substances like
antibodies, plasma proteins, hemoglobin & enzymes
- Proteins are also connected with immune mechanism of body
Daily
Requirements
75 gm
Proteins &
Disease
- Kwashiorkor is result of protein deficiency
- Delayed eruption & hypoplasia
- Cementum deposition is retarded
- Resorption of alveolar bone
15. Oral defense system depends on adequate supply of
proteins.
Patients with ill-fitting dentures, edentulousness &
poor oral health status will be unable to consume
enough protein which predisposes such person to
decrease immune function, impaired wound healing &
oral infections
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16. FATS
“Fats are greasy substances
found in the tissues of animals
& some plants. Fats & oils are
concentrated forms of energy.
Fats yield fatty acids & glycerol
on hydrolysis.”
17. Areas of growth
Composition Fats are hydrophobic hydrocarbon molecules consisting of fatty acids
& glycerol. Glycerol has three carbons, each of which is attached to a
hydroxyl group. Most fats are formed through replacement of the
hydrogen of each hydroxyl group by a fatty acid.
Sources Animal Sources: Ghee, Butter, milk, Cheese, Eggs & Fat of meat & fish
Vegetable Sources: Ground nut, mustard, sesasme, coconut.
Functions - They are high energy foods thus provide energy
- Fat beneath skin provides insulation against cold
- Serve as vehicles for fat soluble vitamins
- Fats on the body support viscera such as heart, kidney & intestine
- Essential fatty acids are needed by body for growth, for structural integrity
of cell membrane & decreased platelet adhesiveness
Daily
Requirements
55 gm
Fats & Disease - Obesity
- Phrynoderma
- Coronary Heart Disease
- Cancer
18. Research also indicates that high fat intake
tends to be inhibitory towards dental
caries. Small quantities of nuts & cheese
can be good between meals for patients
concerned with dental caries
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19. Carbohydrates
“A large group of organic
compounds that includes sugars,
starch, & cellulose, containing
hydrogen & oxygen in the same
ratio as water (2:1) & used as
structural materials & for energy
storage within living tissues.”
20. Areas of growth
Composition A carbohydrate is a naturally occurring compound, or a derivative of
such a compound, with the general chemical formula Cx(H2O)y, made
up of molecules of carbon (C), hydrogen (H), & oxygen (O).
Carbohydrates are the most widespread organic substances & play a
vital role in all life.
Sources Bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, &
cherry pie. They also come in a variety of forms. The most common &
abundant forms are sugars, fibers, & starches.
Functions - Oxidation of fats
- Synthesis of certain non- essential carbohydrates.
- Synthesis of ground substance of the connective tissues like chondroitin,
keratin & dermatan sulphates
Daily
Requirements
225 – 325 gm
Carbohydrates
& Disease
- Deficiency of carbohydrates is not experienced much as they found
abundantly in most of the foods
21. The type, consistency, time of intake &
frequency of the carbohydrates are the
major factors in causation of dental
caries
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22. Vitamins
“vitamin is an organic molecule
that is an essential micronutrient
that an organism needs in small
quantities for the proper
functioning of its metabolism.”
23. Types of Vitamins
Fat Soluble
Vitamins
• Fat-soluble vitamins are absorbed along with fats in the
diet & are stored in the body's fatty tissue & in the liver.
• They are found in many plant & animal foods & in dietary
supplements. Vitamins A, D, E, & K are fat-soluble.
Water Soluble
Vitamins
• Water-soluble vitamins are carried to the body's tissues but are
not stored in the body. They are found in many plant & animal
foods & in dietary supplements & must be taken in daily.
• Vitamin C & members of the vitamin B complex are water-
soluble.
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24. Fat Soluble Vitamins
Strengthen bones
Calcium absorption
Immune System
Immune System
Flushes Toxins
Blood Clotting
Bone Health
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Vision
Reproduction
Bone Health
Immune system
Skin
25. Deficiencies
• Scurvy
• Poor wound healing
• Bleeding gums
• Degenerative lesions in
skeletal muscles &
heart
• Hemolytic &
hypoplastic anemia
• Anatomic changes in
nervous system
• Failure of bone
calcification, rickets in
children osteomalacia in
adults
• Night Blindness
• Reduced resistance to
infection
A D
K
E
26. Water Soluble Vitamins
Vitamin Actions Sources Deficiency
B1 (Thiamine) Co-enzyme in carbohydrate
metabolism
Enriched breads,
cereals, legumes, seeds,
nuts
Beri-Beri
Wernicke’s Korsakoff
syndrome in alcoholism
B2
(Riboflavin)
Co-enzyme in fat & protein
metabolism
Enriched & whole grains,
meats, liver, eggs, dairy
products, fish, poultry,
dark leafy vegetables
Ariboflavinosis with
glossitis, cheilitis &
seborrheic dermatitis
B3
(Niacin)
Co-factor to enzymes
involved in energy
metabolism glycolysis &
tricarboxylic acid cycle
Meats, poultry, fish,
whole & enriched
breads, cereals, milk
Pellagra, toxicity leads to
vasodilation, liver
damage, gout & arthritic
symptoms
B5
(Pyridoxine)
Coenzyme in energy
metabolism, antibody &
hemoglobin formation
Meat, poultry, fish, whole
& enriched breads, eggs
Altered nerve function
27. Water Soluble Vitamins
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Vitamin Actions Sources Deficiency
B12
(Cobalamin)
Transport/storage of
folate energy metabolism,
blood cell & nerve
formation
Animal foods, fortified
cereals, eggs
Pernicious anemia
Vitamin C
(Ascorbic
Acid)
Essential to collagen
production used in the
structure of bone & CT,
aids wound healing &
iron absorption
Fresh fruits, citrus fruits,
red & green peppers,
broccoli, snow peas,
brussels sprouts
Scurvy
Poor wound healing
Bleeding gums
Folic Acid
(Folate)
Coenzyme metabolism,
fetal neural tube
formation
Green leafy vegetables,
legumes, citrus fruits
Megaloblastic anemia
28. Minerals
“Minerals make up about 4% of
body weight. There are more than
50 chemical elements found in the
human body which are required
for growth, repair & regulation of
vital body function”
29. Minerals
Major Elements
• These are required from dietary sources in amounts greater
than 100mg per day
• Calcium, phosphate, sodium, potassium, magnesium,
Trace Elements
• These are required by the body in quantities of less than a
few milligrams per day
• Iron, iodine, fluorine, zinc, copper, cobalt, chromium,
manganese, molybdenum, selenium, nickel, tin, silicon &
vanadium
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30. Major Elements
Mineral Actions Sources Deficiency
Calcium Bone/tooth formation, blood
clotting & nerve muscle
function
Milk based foods, green
leafy vegetables,
legumes
Reduced bone density
Phosphorus Bone/tooth formation,
metabolism, acid base
balance
Dairy foods, eggs, meat,
fish, poultry, legumes,
whole grain
Rare
Magnesium Bone/tooth formation, nerve
& muscle function, blood
clotting, cofactor in
metabolism
Whole grain, green leafy
vegetables, hard water,
meat, dairy products,
fish
Associated with fluid
volume deficit,
weakness, muscle
twitching, convulsions
Fluoride Bone/tooth formation,
resistance to caries
Natural water,
fluoridated water, tea,
seafood, seaweed
Increased dental caries
31. Trace Elements
Mineral Actions Sources Deficiency
Zinc Required for digestion,
metabolism, wound healing,
tissue growth & repair,
reproduction
Protein foods, meats, fish,
poultry, eggs, legumes
Retarded growth,
taste/smell alterations,
decreased immune
functions & wound
healing
Iron Growth, immune system of
health, hemoglobin &
myoglobin formation, energy
production
Liver & other meats, fish,
eggs, poultry, green
vegetables, legumes,
enriched breads & cereals
Microcytic anemia,
(women & children at
more risk)
Copper Coenzyme in antioxidant
reactions & energy
metabolism, iron use, wound
healing, blood & nerve fibre
production
Organ meats, seafood,
green leafy vegetables,
nuts, seeds, water from
copper pipes
Bone demineralization &
anemia
Iodine Thyroxin synthesis, regulates
metabolism, growth &
development
Iodized salt, seafood Goitre, tiredness, weight
gain