This document provides information on nutrition and maintaining a balanced diet. It discusses the importance of eating a variety of nutrients including carbohydrates, proteins, vitamins, minerals, and fats. Examples of foods in each category are given. The document also outlines tips for making healthy cooking choices, such as using oils low in saturated fat and cooking methods that do not involve deep frying. Overall, the key message is that a balanced diet from all food groups is important for providing the body with the nutrients it needs for good health, energy, and disease prevention.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
Presentation covers the chapter in CBSE curriculum in detail about forms of nutrients and where we can get those.
PPT can be coupled with relevant worksheets from the syllabus.
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Basic Nutrition gives an overview of the classification of nutrients and the deficiency diseases one can develop if unable to take a balanced diet.
The knowledge can be used to promote healthy nutritional practices in the community and participate in prevention of nutrition related illnesses in adults, children, adolescents, the sick and the , elderly
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
Unit 1 (introduction to food nutrition & dietDhaka Gaurav
Introduction to Nutrition & Diet
About Calories & Balance Diet
Daily Caloric Requirements for different age of groups
Food Groups & their Roles in balance diet.
Basic Nutrition gives an overview of the classification of nutrients and the deficiency diseases one can develop if unable to take a balanced diet.
The knowledge can be used to promote healthy nutritional practices in the community and participate in prevention of nutrition related illnesses in adults, children, adolescents, the sick and the , elderly
Diet does not substitute drugs but it is considered a complementary therapy.
The goals of dietary advice are:
To prevent or manage some medical conditions
To maintain or improve health through the use of appropriate and healthy food choices
To achieve and maintain optimal metabolic and physiological outcome
The lecturer content is based on the Kathmandu University course syllabus. But, can be used for any undergraduate medical course for MBBS, BDS and Nursing.
This is a presentation presented on Mid-Valley International College affiliated to HELP University Malaysia.Oils are fats that are liquid at room temperature, like the vegetable oils used in cooking. Oils comebottle of vegetable oil from many different plants and from fish. Oils are NOT a food group, but they provide essential nutrients. Therefore, oils are included in USDA food patterns.
Some commonly eaten oils include: canola oil, corn oil, cottonseed oil, olive oil, safflower oil, soybean oil, and sunflower oil. Some oils are used mainly as flavorings, such as walnut oil and sesame oil. A number of foods are naturally high in oils, like nuts, olives, some fish, and avocados.
Foods that are mainly oil include mayonnaise, certain salad dressings, and soft (tub or squeeze) margarine with no trans fats. Check the Nutrition Facts label to find margarines with 0 grams of trans fat. Amounts of trans fat are required to be listed on labels.
Most oils are high in monounsaturated or polyunsaturated fats, and low in saturated fats. Oils from plant sources (vegetable and nut oils) do not contain any cholesterol. In fact, no plant foods contain cholesterol. A few plant oils, however, including coconut oil, palm oil, and palm kernel oil, are high in saturated fats and for nutritional purposes should be considered to be solid fats.
Solid fats are fats that are solid at room temperature, like butter and shortening. Solid fats come from many animal foods and can be made from vegetable oils through a process called hydrogenation. Some common fats are: butter, milk fat, beef fat (tallow, suet), chicken fat, pork fat (lard), stick margarine, shortening, and partially hydrogenated oil. We all need some fat in our diet. But too much of a particular kind of fat – saturated fat – can raise our cholesterol, which increases the risk of heart disease. It's important to cut down on fat and choose foods that contain unsaturated fat.
Eating too much fat can also make us more likely to put on weight, because foods that are high in fat are high in energy too, which is measured in kilojoules (kJ) or calories (kcal). Being overweight raises our risk of serious health problems, such as type 2 diabetes and high blood pressure, as well as coronary heart disease.
But this doesn’t mean that all fat is bad. We need some fat in our diet because it helps the body absorb certain nutrients. Fat is a source of energy as well as some vitamins (such as vitamins A and D), and provides essential fatty acids that the body can’t make itself.
There are two main types of fat found in food: saturated and unsaturated. But which fats should we be eating more of?Most people in the UK eat too much saturated fat: about 20% more than the recommended maximum, according to the British Dietetic Association.
The average man should eat no more than 30g of saturated fat a day.
The average woman should eat no more than 20g of saturated fat a day.
Eating a diet high in saturated fat
research into micronutrients and their need for North Dakota crops. This presentation was not given at conference due to time, but a handout was provided.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
2. Preview
Introduction
Balanced Diet
Vitamins, Minerals, Carbohydrates &
Proteins
Diet chart & Important of natural
Diet
Tips for Healthy Cooking
3. Introduction
Nutrition is the science that interprets
the interaction of nutrients and other
substances in food in relation to maintenance,
growth, reproduction, health and disease of an
organism.
Healthy Mind, Healthy Body
5. Why is it important to eat
healthy?
• Best way to live a healthy life is to eat a
balanced diet
• To provide nutrients that your body needs to
function
• To give you more energy and alertness throughout
the day
• To prevent future disease and sickness such as
Diabetes, obesity and cancer etc..
6. Your body needs nutrients
found in foods.
• Nutrients provide energy and materials
for cell development, growth, and
repair.
• You need energy for every activity and
to maintain a steady internal
temperature.
8. Types of Nutrients
Macro-Nutrients – essential for human survival and
growth
• Carbohydrates
• Proteins
• Fats
• Water
Micro-Nutrients – essential for growth and enhance
the function and usability of macro-nutrients
• Vitamins
• Minerals
The difference between macro and micro nutrients is the amount
your need each day. Macro-nutrients must exceed one gram per
day.
9. Carbohydrates
Provide energy for your body by converting to glucose.
Three types of carbohydrates:
• Simple – one or two units of sugar
• Complex – more than two units of sugar
• Dietary fiber – complex carbohydrates that
are not a source of energy and add no calories
to your diet.
Protect your muscles.
Regulate the amount of sugar circulating in your body.
Assist in the body’s absorption of calcium.
May help lower cholesterol levels and regulate blood
pressure.
10. Proteins
Used for tissue growth and repair.
Within six months, every protein molecule
in your body is broken down and replaced.
The more intensely you train, the more
protein is required for repair and growth.
Consuming more protein than the body
needs can result in an increase in fat
storage.
11. Fats
A healthy body needs fat.
Major uses for FAT
Provides a source of stored fat.
Gives shape to your body.
Cushions your skin.
Acts as an insulator in order to reduce
heat loss.
Protects your organs if you fall or are
injured.
12. Vitamins and Minerals
Vitamins are essential for:
• Building body tissues such as bones, skin, glands,
nerves, and blood.
• Assisting in the metabolizing of proteins, fats, and
carbohydrates so you receive energy from food.
• Promoting healing
• Preventing nutritional deficiency diseases.
Minerals are essential for:
• The formation of strong bones and teeth
• Helping to control the nervous system
• Fluid balance in tissues
• Muscle contractions
13. Water
Your overall body has between 70 - 80%
water.
Your body needs water to:
• Digest food
• Carry waste products out of your body
• Regulate body temperature
• Lubricate moving parts
Your body does not store water so you must
take in a new supply every day.
16. Why is proper nutrition important?
All living things need food and water to live.
All human beings need “good food” to live well.
Food = energy (measured in calories)
Carbohydrates - 1 gram = 4 calories
Protein - 1 gram = 4 calories
Fats - 1 gram = 9 calories
Proper nutrition provides the body with the nutrients
necessary to build, maintain, and repair tissues.
17. Basic Nutrition
Because no food has every nutrient,
you should eat a variety of foods.
The food pyramid helps people select
foods that supply all the nutrients
they need.
Foods that contain the same nutrients
belong to a food group.
Four food groups:
• Bread and cereal
• Vegetable & Fruit
• Milk
• Meat
18. Bread and Cereal
Cereals, breads, crackers
and rice
Supplies energy through
carbohydrates
6-11 servings daily
How can you get the right
amount of grains?
Bread in sandwiches
Cereal and oatmeal during
breakfast
Rice with dinner
19. Vegetable and Fruit
Packed with vitamins
Low in energy
Great source of minerals
Common fruit: apples,
peaches, bananas
Common vegetables:
broccoli, carrots and corn
3-5 Servings per day Eat as a
snack!
20. Dairy
Important sources of
proteins, vitamins and
minerals
Rich in calcium
Important for teeth
and bones
Milk, yogurt, cheese
High in Fat
21. Meat
Rich source of Proteins,
vitamins, and minerals.
Important good source
of Zinc, vitamin’B’,
selenium, phosphorus,
niacin, riboflavin and iron
very low in carbohydrates
and does not contain
dietary fiber.
Typical nutritional content of110 grams of meat
Source calories protein carbs fat
fish 110–140 20–25 g 0 g 1–5 g
chicken
breast
160 28 g 0 g 7 g
lamb 250 30 g 0 g 14 g
steak
(beef top
round)
210 36 g 0 g 7 g
steak
(beef T-
bone)
450 25 g 0 g 35 g
22. How you can eat healthier
Eat regular meals
• Breakfast is the most important meal of the day
• Keeps body filled with fuel to get through the day
Eat variety of foods
• Fruits and vegetables
• Try to eat more apples and grapes and less
cookies and chips (junk food)
Cut down on high fat and sugar
• Drink water or juice instead of soda
25. Key Concepts to an
Effective Nutritional Plan
Breakfast is the most important meal of the day.
Attempt to eat 4-6 meals per day.
Minimum of 8 glasses of water per day.
Attempt to consume carbohydrates, proteins, and
fats in every meal.
Vegetables are the best source of vitamins and
minerals.
Read labels and understand serving sizes.
Supplements should be used as supplements.
Make a lifestyle change – diets often fail.
26. Examples of Highly Nutritious Snacks
Peanut butter and jelly on wheat bread
Apples and peanut butter
Low fat yogurt
Cheese sticks
Turkey Roll-ups
27. Results of Poor Nutrition
Obesity
Heart Disease
Hypertension
Diabetes
Osteoporosis
Bones may break due to a lack of calcium
Gums may bleed due to low Vitamin C
Low Iron count
29. Choosing Oils
Use oils like sunflower, Canola, Safflower, Rice
Bran, Olive oil for cooking
Avoid oils like coconut, palm or palm kernel oil as
they are high in saturated fats.
Repeated heating of oils and fats during frying
may lead to formation of trans fatty acids
(TFA) not for good health.
Try using oil sprays to minimize its use.
Do not mix two oils together.
30. Methods for frying
Some smart cooking methods :
Steaming
Grilling
Baking
Sauteing
Poaching.
31. Smart Choices
Choose low fat dairy products like
low fat yogurt, paneer, milk, etc..
Prepare recipes with egg whites
instead of whole egg.
Use and prepare foods that contain
low salt.
Choose deskinned chicken, fish over
mutton, pork and beef.
Make use functional foods like garlic,
flaxseeds, tomatoes, onion, almonds,
walnuts etc in your diet.