Nutrition Spots.pptx
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Nutrition, food items, deficiency disorders, instruments related to nutrition, nutritive value of cereals, nutritive value of pulses, methods of pasteurization of milk, nutritive value per 60gm of egg, bitot's spot, angular stomatitis, scurvy, casal's necklace, rickets, protein energy malnutrition, kwashiorkar, marasmus, neuro lathyrism, salters scale, infantometer, stadiometer, body mass index, shakirs tape, harpendens calliper, ended with question answer session on two slides
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- Hippocrates' teachings on health in 400 BC and the first scientific nutrition experiment conducted by Dr. James Lind in 1747 to treat scurvy.
- Identification of essential nutrients like vitamins, amino acids, minerals in the 1930s-1950s and understanding of their roles in bodily processes.
- Various nutrition-related terms like nutrients, malnutrition, undernutrition, and imbalanced nutrition are defined.
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Nutrition is the science of food and its relationship to health. A balanced diet provides calories from carbohydrates, proteins, and fats in a 60:20:20 ratio and supplies micronutrients. Carbohydrates like starch are the primary energy source and provide 4 calories per gram, while proteins build body tissues and fats supply 9 calories per gram and aid nutrient absorption. A balanced diet containing fibers, unsaturated fats like omega-3s, and less than 250mg of cholesterol daily supports health.
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Lecture 3 Dietary requirements and guidelines
1. Define the Dietary Reference Intakes (DRIs)
2. Present four (4) levels that represent five (5) food group in Malaysian Food Guide Pyramid
3. Read and understand a nutrition facts label.
4. Present the 14 key Messages of Malaysian Dietary Guidelines and 15 Key Messages Malaysian Dietary Guidelines for Children and Adolescents
Weight Management
This document discusses weight management and obesity. It begins by explaining why weight is important for health, disease prevention, sports, appearance, and self-esteem. However, finding a balance between foods enjoyed and a desired appearance can be challenging. Many seek answers through dieting but diets often fail due to difficulty complying or regaining weight. Maintaining a healthy weight requires balancing calorie intake with expenditure. Fad diets and supplements are generally not effective long-term solutions for weight control. An individualized lifestyle approach focusing on healthy eating patterns and regular physical activity provides the best chance for sustainable weight management.
8. nutritional education and intervention
This lecture covers the principle and methods of nutritional assessment and education. Also, the major nutritional program in India.
yoga in diabetes
Yoga can help manage diabetes and obesity by promoting weight loss and reducing blood glucose levels. Various yoga poses target different areas of the body and internal organs to reduce fat and improve functioning. Breathing techniques like bhastrika and kapalabhati are energizing and purifying. Meditation helps relax the body and mind. Studies show yoga, along with lifestyle changes, can effectively control diabetes.
Obesity diet and exercise
This document provides information about obesity rates and causes in the United States. Some key points:
- Approximately 66% of U.S. adults are overweight or obese. The obesity rate has increased from the late 1970s.
- Being overweight or obese increases the risk of various health conditions like diabetes, heart disease, and some cancers.
- Obesity is caused by consuming more calories than expended through physical activity and diet. Lack of physical activity and excess calorie intake contribute to weight gain.
- Losing weight through diet and exercise can help reduce health risks. Maintaining even a modest weight loss provides benefits. Regular physical activity is also important for health.
Classification of foods
Foods can be classified on the basis of different properties like its origin, chemical composition, function and nutritive value.
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The document discusses various food processing methods and how they relate to preventing food spoilage by microorganisms. It explains that microorganisms require certain conditions like water, nutrients, oxygen, and temperature to grow. It then outlines different processing techniques like cooking, fermentation, drying, pasteurization, radiation, canning, sterilization, dehydration, freezing, pickling with salt or sugar, and refrigeration; and how each method destroys microorganisms or stops their activity to preserve foods like meat, fish, fruits and vegetables.
National nutritional programme
1. The document discusses several national nutritional programmes in India, including the Integrated Child Development Services (ICDS) programme, mid-day meal programme, and vitamin A prophylaxis programme.
2. The ICDS programme aims to improve child nutrition, health, and development. It provides supplementary nutrition, immunizations, health checkups, and preschool education.
3. The mid-day meal programme provides free lunches in primary schools to increase school attendance and reduce hunger. Children are provided at least 300 calories and 12 grams of protein per day.
4. The vitamin A prophylaxis programme provides doses of vitamin A supplements to children every 6 months to prevent vitamin A deficiency and related conditions like blindness
Food preservation
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The document discusses nutrition, weight management, and dieting. It states that weight gain occurs when energy intake from food exceeds energy expenditure from physical activity. Successful weight loss requires creating a calorie deficit through a balanced diet and increased exercise, rather than drastic changes that are hard to sustain long-term. The most important factors for weight loss are creating an energy balance and maintaining lifestyle changes permanently rather than relying on short-term diets.
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1) Yogurt has a low glycemic index (GI) of around 27 for plain varieties and 41 for sweetened varieties due to its lactose and protein content.
2) While data is limited, yogurt elicits a lower glycemic and insulin response compared to other snacks like cookies and bananas when consumed.
3) Replacing some high GI foods in meals with yogurt is an effective way to lower the overall dietary GI and potentially reduce risk of type 2 diabetes.
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Nutrition Spots.pptx
- 1. ~ Dr. Sunayana Assistant Professor Dept. of Community Medicine GMC Jalgaon
- 2. Content: 1. Food items 2. Deficiency disorders 3. Instruments related to nutrition
- 3. Cereals Nutritive Value per 100gm Energy- 340Kcal Protein- 10 ± 2gm Limiting Amino acids- Threonine & Lysine Rich in- Cystine & Methionine
- 4. Pulses Nutritive Value per 100gm Energy- 360Kcal Protein- 22 ± 2gm Limiting Amino acids- Cystine & Methionine Rich in- Threonine & Lysine Soyabean=42gm Protein
- 5. Milk Methods of Pasteurization Holders method High temp Short Time Ultra- High Temp Temperature 630C 720C 1250C Duration 30min 15sec Few seconds Protein in milk- Casein
- 6. Egg Nutritive Value per 60gm Energy- 70Kcal Protein- 6gm Deficient in- Carbohydrate & Vit C NPU- 100% Boiled egg is superior to raw egg as boiling destroys Avidine (Avidine decreases absorption of biotin)
- 7. Disorders
- 8. Vitamin Deficiencies Angular stomatitis- B1 Bitot’s spot- Vit A
- 9. Casal’s necklace- B3 Scurvy- Vit C Rickets- Vit D
- 11. Neuro-Lathyrism • Lathyrus sativus • BOAA toxin (Beta Oxalyl Amino Alanine)
- 12. Instruments
- 13. Salter’s scale
- 14. Infantometer
- 15. Stadiometer
- 16. BODY MASS INDEX
- 17. Shakir’s tape Severe Acute Malnutrition (SAM) Moderate Acute Malnutrition (MAM) Normal
- 18. Harpenden calliper To measure the skinfold thickness Sites- 1. Biceps 2. Triceps 3. Sub-scapular 4. Supra-iliac <40mm <50mm males
- 19. 1. Richest source of protein- 2. Methods of pasteurization of milk- 3. Nutritious value of an egg-
- 21. MATCH THE PAIRS Source Nutrient 1.Vit C 2.Calcium 3.Vit A 4.Iron 5.Vit D 1. 2. 3. 4. 5.