The document discusses nutrition and its importance for health. It defines key terms like health, nutrition, and dietary guidelines. It explains that a balanced diet obtained from the major food groups is essential for meeting nutritional needs and maintaining overall health and well-being. The major food groups include grains, vegetables, fruits, dairy, and proteins. Maintaining a balanced intake of carbohydrates, fats, proteins, vitamins, minerals, water and fiber through a varied diet is important for optimal health. Undernutrition, overnutrition or malnutrition can negatively impact health.

1. Nutrition in Health
&
Immuno Health
Dr.R.Kalavathy
Head of Nutrition Dept.,RAK,
Adjunct Associate Professor GMU

2.  Good food and key nutrients are essential to life and
health. In our changing world, an emphasis on health
promotion and disease prevention through reducing
health risks has become our primary health goal.
 The importance of a balanced diet in meeting this health
goal through the functioning of its competent nutrients
is fundamental.
 Food guides that help persons plan such a healthy diet
include the recommended dietary allowances (RDAs),the
basic Food Guide Pyramide,and the U.S dietary
guidelines.

3.  Health
A state of optimal well- being physical,mental,and social; relative freedom
from disease or disability.
 Health promotion
A major component of health promotion is optimal personal and community
nutrition.
 Nutrition
The sum of the processes involved in taking in nutrients, assimilating and using
them to maintain body tissue and provide energy; a foundation for life and
health. Food and nutrient guides help us plan a balanced diet according to
individual needs and goals.
 Nutritional science
The body of science, developed through controlled research, that relates to
the process involved in nutrition international,community,and clinical.

4.  Dietetics
Management of diet and the use of food; the science concerned with
the nutritional planning and preparation of foods.
 Registered dietitian (RD)
A professional dietitian, accredited with an academic degree course
from university or a graduate study program and having passed required
registration examinations administered by the American Dietetic
Association

5.  The preventive approach to health involves identifying risk
factors increase an individual’s chances of developing a
particular health problem. Knowing these factors,
individuals can then make behavior choices that will
prevent or minimize their risk of disease.
 On the other hand, the traditional approach to health
attempt change only when symptoms of illness or disease
already exist. Then ill persons seek out a physician to
diagnose, treat and “cure’’ the condition. This approach has
little value for lifelong positive health

6. Food and health.
 Food has always been one of the necessities of life .Many
people, however, are concerned only with food that
relieves their hunger or satisfies their appetites but are not
concerned with whether it supplies their bodies with all the
components of good nutrition.

7.  The health care team core practitioners physician, clinical
nutritionist, and nurse are all aware of the important part
that food plays in maintaining good health and recovery
from illness.
 Chronic ill health in patients requires checking food habits
as possible contributing factors.Thus,assessing the
patient’s nutritional status and identifying nutritional needs
are primary activities in planning care.

8. Sign of good nutrition.
 Evidence of good nutrition is a well-developed body, ideal weight for
body composition (ratio of muscle mass to fat) and height, and good
muscle development and tone.
 The skin is smooth and clear, the hair glossy, and the eyes clear and
bright. Posture is good and the facial expression alert.
 Appetite digestion, and elimination are normal. Well nourished
people are much more likely to be alert, both mentally and physically,
and to have a positive outlook on life.
 They are also more able to resist infectious disease than are under
nourished people.
 Proper diet not only creates healthier people but also extends their
years of normal functioning.

9. Nutrients
• Carbohydrates
• Protein
• Fat
• Vitamins
• Minerals
Food Groups
• Starch
• Milk
• Meat
• Fruits
• Vegetables
• Fats

10. Energy Sources
Carbohydrates.
 Dietary carbohydrates such as starches and sugars provide the body’s
primary source of fuel for heat and energy .
 They also maintain the body’s back-up store of quick energy as
glycogen, sometimes called “ animal starch".
 Human energy is measured in heat units called kilocalories,
abbreviated kcalorie or kcal.Each gram of carbohydrate consumed
yields 4 kilocalories(kcalories or kcal)of body energy.
 This number is called the “ fuel factor” for carbohydrates.
 In a well- balances diet, carbohydrate should provide about 55% to
60% of total calories.

11. Fats.
 Dietary fats, from both animal and plant sources, provide the
body’s secondary, or storage, form of heat and energy .
 It is a more concentrated form of energy, yielding 9 kcal for each
gram consumed. Thus its fuel factor is 9.
 In a well-balanced diet, fats should provide no more than 25%
to 30% of the total kcalories,with the majority of this amount,
approximately two thirds, being unsaturated fats from plant
sources.

12. The body may draw on dietary or tissue protein to obtain needed energy when the supply of
fuel from carbohydrate and fats is insufficient. When this occurs, protein can yield 4 kcal/g,
making its fuel factor 4.
 In a well- balanced diet ,quality protein should provide about 15% to 20% of the total
Kcalories. Thus, though protein’s primary function is tissue building, some of it may be available
for energy as needed.
 The primary function of protein is tissue building. Dietary protein provides amino acids, the
building units necessary for constructing and preparing body tissues. This is a constant process
that ensures growth and maintenance of a strong body structure and vital substances for its
tissue functions.
Protein.

13.  Other nutrients. Several other nutrients that contribute to building and
maintaining tissues
Minerals. Many minerals also serve as coenzymes factors with cell enzymes in
metabolism
 The human body requires a variety of minerals in different amounts to do
numerous metabolic tasks.
 A mixed diet of varied food And adequate energy value provides our best
source of needed minerals for health, with individual supplements according to
specific age and growth needs or clinical requirements.
 Of the total amount of mineral a person consumes, only a relatively limited
amount is available to the body.

14. Major minerals.
Elements are referred to as major minerals not because they
are more important, but simply because they occur in
larger amounts in the body. These seven major minerals
are:
 Calcium
 Phosphorus
 sodium
 Potassium
 Magnesium
 Chlorine
 Sulfur

15. Trace elements. The remaining 18 elements make up the group of trace
elements. These minerals are not less important, but they occur in very
small traces or amount in the body. The group of elements, also called
micronutrients, that are required by the body in smaller amounts of less
than 100 mg/day. These ten trace in the body are:
 Iron
 Iodine
 Zinc
 Copper
 manganese
 chromium
 Cobalt
 Selenium
 Molybdenum
 Fluoride

16. Vitamins. Many vitamins function as coenzyme factors, components of cell
enzymes, in governing chemical reactions in cell metabolism.
 Vitamins are non-caloric essential nutrients, necessary in very small
amounts for specific metabolic control and disease prevention
 Certain health problems are related inadequate or excessive vitamin
intake.
 Vitamins occur in a wide variety of foods, packaged with the energy and
tissue building macronutrients) carbohydrate,fat,protein)on which they
work as specific catalyst to regulate body metabolism.
 Vitamin supplementation needs are individual and specific.

17.  Fat- Soluble Vitamin
 Retinol (Vitamin A)
 Cholecalciferol (Vitamin D)
 Tocopherol (Vitamin E)
 Vitamin K
 Water-Soluble Vitamins
 Ascorbic Acid(Vitamin C)
 B- Complex Vitamins
 Thiamin
 Riboflavin
 Niacin
 Pyridoxine
 Pantothenic acid
 Biotin
 Folate(Folic acid)
 Cobalamin

18.  Fatty acids. Fatty acids derived from fat metabolism help build the
central fat substance of cell; walls, which promotes transport of fat-
soluble materials across the cell wall.
 Dietary Fiber helps regulate the passage of food material through the
gastrointestinal tract and influences absorption of various nutrients.
 Water and fiber also function as regulatory agents. in fact, water is
the fundamental agent for life itself ,providing the essential base for
all metabolic processes.

19. GOOD NUTRITION
Optimal nutrition
Optimal or good nutrition, then,means that a person receive
and uses substances that are obtained from a varied diet
containing carbohydrates,fats,proteins,certain
minerals,vitamins,water,and dietary fiber in optimal amounts.
Under nutrition
Dietary surveys have shown that approximately one third of the
U.S.population lives on diets below the optimal level. this does not
necessarily mean that these Americans are undernourished. Some
persons can maintain health on somewhat less than the optimal
amounts of various nutrients in a state of borderline nutrition. On the
average,however,a person receiving less than desired amounts has
greater risk of physical illness than a person receiving the appropriate
amount.

20. Malnutrition
Signs of more serious malnutrition appear when nutritional reserves are
depleted and nutrient and energy intake is not sufficient to meet day
to day needs or added metabolic stress. Many malnourished people
live in conditions of poverty.
Over nutrition
Some persons may be in a state of overnutrition that results from excess
nutrient and energy intake over time. In a sense,overnutrition can be
another form of malnutrition, especially when excess caloric intake
produces gross harmful body weight morbid obesity.

21.  Food energy is changed into body energy and cycled throughout the
body to do its work
 The body uses the major portion of its energy intake for basal
metabolic work needs.
 A balance between food energy intake and body work energy output
maintains life and health
 States of underweight and overweight reflect degrees of body
energy imbalance.

22.  U.S standards: Recommended Dietary Allowances.
 Other standards. Canadian and British standards are similar to the U.S
standard.

23. Food Guides
 Basic food groups guide. Over the past few decades, a basic
food groups guide has been maintained by the
U.S>department of Agriculture as a general food guide for
planning a well- balanced diet. Previous editions of the
USDA Basic Four Food Groups have had limitations in
relation to rapid changes in food processing,marketing,or
current publish health concerns.However,the improved
revised edition in five basic food groups is especially
striking as its visual proportional representation in the Food
Guide Pyramid.

26. The Guide to Daily Food Choices
Food Group Serving Major Contribution Foods and serving sizes*
Bread,
cereals
rice,
pasta
6-11 Starch
,Thiamin,Riboflavin,Iron,Naicin,Fo
late,Magnesium,fiber,zinc
1 Slice of bread
1 oz ready to eat cereal
1/2- ¾ cup cooked cereal, rice pasta
Vegetable 3-5 Vitamin A ,Vitamin C,
Folate,Magnesium,fiber
½ cup raw or cooked vegetables
½ cup leafy vegetables
Fruits 2-4 Vitamin C
Fiber
¼ cup dried fruit
½ cup cooked fruit
½ cup juice
1 whole pc of fruit
1 melon wedge
Milk,
yogurt,
cheese
2 (adults)
3 (children)
Young adults, pregnant
or lactating women)
Calcium
Riboflavin
Protein
Potassium
Zinc
1 cup milk
1 ½ oz cheese
2 oz processed cheese
2 cup cottage cheese
1 cup custard/pudding
1 ½ cups ice cream
Meat,
poultry,
fish,
dry beans
2-3 Protein
Niacin
Iron, Vitamin B6,Zinc,
Thiamin
Vitamin B 12
2-3 cooked meat,poultry,fish,1-1 ½ cups
cooked dry beans
4T peanut butter
2 eggs
1/1 cup nuts
Fat, oil,
sweets
Foods from this group should not replace any from the other groups, Amounts consumed should be
determined by individual energy needs.

27. Eat a variety foods
Maintain healthy weight
Choose a diet low in fat, saturated fat, and cholesterol
Choose a diet with plenty of vegetables,fruits,and grain
products
Use sugars only in moderation
Use salt and sodium only in moderation
If you drink alcoholic beverages, do so in moderation

30. How would you define
✦ Health is a state of complete physical,
mental, and social well-being and not
merely the absence of disease.
✦ In other words, just because you feel
okay doesn't mean you are okay!

32. • What are the benefits of healthy eating and active living?
✦ Promotes healthy weight
✦ Sports performance
✦ Keeps you healthy
✦ Prevents diseases
✦ Dental health
✦ Sleep better
✦ Increase self-esteem & self-confidence
✦ Decrease depression & anxiety

33. Top 10 Causes of Death
✦ Heart Disease
✦ Cancer
✦ Lung Disease
✦ Stroke
✦ Accidents
✦Alzheimer's Disease
✦Diabetes
✦Kidney Disease
✦Influenza/ Pneumonia
✦Suicide

34. THANKYOU