This document discusses energy and its relationship to nutrition, health, and the human body. It defines energy as the capacity to do work and explains that the body converts food into energy through digestion. The document outlines several key points about energy: (1) energy requirements vary based on factors like age, gender, body size, and physical activity level; (2) the standard units for measuring energy are calories (cal), kilocalories (kcal), and joules (J); (3) major components of energy requirements include basal metabolic rate (BMR), physical activity, growth, pregnancy, and lactation. The document also discusses body mass index (BMI) and factors that can affect BMR and overall energy expenditure.
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Cookery rules and preservation of nutrientsmanisaikoduri
this presentation gives the information regarding cooking definition, its principles,and methods and also the protective measure to prevent nutrient loss while cooking, food preservation, and also provide information regarding food additives, its usage and its side effects, and finally preparation of 2 recepiees
Proteins classification, source, function & RDA Dhaka Gaurav
Introduction to Protein Nutrient
Attributes of Protein
Classification of Protein
Source of Protein
Functions of Protein
RDA for Protein
Excess and Deficiency of proteins
Introduction to carbohydrate, Classification of carbohydrate, Monosaccharide's, Disaccharides, Oligosaccharides, Polysaccharide, Functions of Carbohydrate, Sources of Carbohydrate, RDA of Carbohydrate, Deficiency and Excess of Carbohydrate
Fat usually means any ester of fatty acids or mixture of such compounds most commonly those that occur in living beings or in food. Fat is used as the fatty components of foods and diet. Fats are best known members of a chemical group called the lipids.
Content
Classification
Functions
Sources
Digestion
Absorption
Deficiency and disorders of lipids
Essential fatty acid
Role of omega-3 & omega 6 fatty acids in physiological disorders
References
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
Most of the foods we eat, provide several nutrients. So to make a wiser diet plan, it is prudent to select a combination of foods that deliver a full contingent of nutrients for good health. Our major focus should be on selecting foods that will deliver all the essential nutrients without excessive energy intake. Food choices made over years influence the body’s health, and consistently poor choices increase the risks of developing chronic diseases.
Age:
During the growth period, the BMR is high, therefore during infancy the energy need per Kg of body weight is highest than during adulthood.
The period at which the basal metabolism reaches its highest level is between the ages of 1-2 years.
A gradual decline occurs between the age of 2-5 years, with a more rapid decline until adult age.
Sex:
The BMR is higher in adolescent boys and adult males as compared to adolescent girls and adult females though it is not due to direct influence of sex differences, but are due to the differences in body composition.
Males have a greater amount of muscles and glandular tissues which is metabolically more active whereas, females have greater adipose tissues which is metabolically less active, Hence energy requirement of males is higher than of females.
Life cannot be sustained without adequate nourishment.
Man needs adequate food for growth and development and to lead an active and healthy life.
Food plays an important role in maintaining a person's nutritional and health status.
PLANTS
Many plant & plant part are eaten as a food.
Seeds are good source of food for animals including humans because they contain nutrients.
All seeds are not healthy. Eg- apple seeds & cherry seeds contains cyanide.
food intake varies with every type of individual, so here are some food tips which can keep you healthy, stay fit and delay the age occurring degeneration, though along with proper food intake exercise is must.
Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day.
Defecation
Normal defecation begins with movement in the left colon, moving stool toward the anus. When stool reaches the rectum, the distention causes relaxation of the internal sphincter and an awareness of the need to defecate. At the time of defecation, the external sphincter relaxes, and abdominal muscles contract, increasing intrarectal pressure and forcing the stool out
The Valsalva maneuver exerts pressure to expel faeces through a voluntary contraction of the abdominal muscles while maintaining forced expiration against a closed airway. Patients with cardiovascular disease, glaucoma, increased intracranial pressure, or a new surgical wound are at greater risk for cardiac dysrhythmias and elevated blood pressure with the Valsalva maneuver and need to avoid straining to pass the stool.
Normal defecation is painless, resulting in passage of soft, formed stool
CONSTIPATION
Constipation is a symptom, not a disease. Improper diet, reduced fluid intake, lack of exercise, and certain medications can cause constipation. For example, patients receiving opiates for pain after surgery often require a stool softener or laxative to prevent constipation. The signs of constipation include infrequent bowel movements (less than every 3 days), difficulty passing stools, excessive straining, inability to defecate at will, and hard feaces
IMPACTION
Fecal impaction results from unrelieved constipation. It is a collection of hardened feces wedged in the rectum that a person cannot expel. In cases of severe impaction the mass extends up into the sigmoid colon.
DIARRHEA
Diarrhea is an increase in the number of stools and the passage of liquid, unformed feces. It is associated with disorders affecting digestion, absorption, and secretion in the GI tract. Intestinal contents pass through the small and large intestine too quickly to allow for the usual absorption of fluid and nutrients. Irritation within the colon results in increased mucus secretion. As a result, feces become watery, and the patient is unable to control the urge to defecate. Normally an anal bag is safe and effective in long-term treatment of patients with fecal incontinence at home, in hospice, or in the hospital. Fecal incontinence is expensive and a potentially dangerous condition in terms of contamination and risk of skin ulceration
HEMORRHOIDS
Hemorrhoids are dilated, engorged veins in the lining of the rectum. They are either external or internal.
FLATULENCE
As gas accumulates in the lumen of the intestines, the bowel wall stretches and distends (flatulence). It is a common cause of abdominal fullness, pain, and cramping. Normally intestinal gas escapes through the mouth (belching) or the anus (passing of flatus)
FECAL INCONTINENCE
Fecal incontinence is the inability to control passage of feces and gas from the anus. Incontinence harms a patient’s body image
PREPARATION AND GIVING OF LAXATIVESACCORDING TO POTTER AND PERRY,
An enema is the instillation of a solution into the rectum and sig
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How many patients does case series should have In comparison to case reports.pdfpubrica101
Pubrica’s team of researchers and writers create scientific and medical research articles, which may be important resources for authors and practitioners. Pubrica medical writers assist you in creating and revising the introduction by alerting the reader to gaps in the chosen study subject. Our professionals understand the order in which the hypothesis topic is followed by the broad subject, the issue, and the backdrop.
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Alongside the 77th World Health Assembly in Geneva on 28 May 2024, we launched the second version of our Index, allowing us to track progress and give new insights into what needs to be done to keep populations healthier for longer.
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Professor Orazio Schillaci, Minister of Health, Italy
Dr Hans Groth, Chairman of the Board, World Demographic & Ageing Forum
Professor Ilona Kickbusch, Founder and Chair, Global Health Centre, Geneva Graduate Institute and co-chair, World Health Summit Council
Dr Natasha Azzopardi Muscat, Director, Country Health Policies and Systems Division, World Health Organisation EURO
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One of the most developed cities of India, the city of Chennai is the capital of Tamilnadu and many people from different parts of India come here to earn their bread and butter. Being a metropolitan, the city is filled with towering building and beaches but the sad part as with almost every Indian city
2. Introduction
• Nutrition is the science of food and its relationship to health –
how the human body uses food and processes the nutrients it
contains to enable the body to perform functions (i.e. the heart
to beat, the lungs to breathe, the kidneys to filter blood, the
brain to think etc.).
• Energy is the capacity to do work. Through the process of
digestion, we convert the food we eat to energy.
• Our bodies need energy to grow and repair themselves, keep
warm and do physical activity. Energy comes from food and
drink, in particular from carbohydrates, protein, fat and alchol.
3. Definition
• Energy is defined as the capacity to do work.
• Energy is the strength and vitality required for sustained
physical or mental activity.
• Energy requirement is the amount of food energy
needed to balance energy expenditure in order to
maintain body size, body composition and a level of
necessary and desirable physical activity consistent with
long-term good health.
• This includes the energy needed for the optimal growth
and development of children, for the deposition of tissues
during pregnancy, and for the secretion of milk during
lactation consistent with the good health of mother and
child.
4. Unit of energy
• The food energy is calculated as Calories (C) or
kilocalories (kcal) or Joules (J).
• Calorie; The qualitative food requirements are estimated in
terms of energy in Calorie.
• One kilocalorie is equal to 1000 calories.
• One Kcal is equal to 4.186 Joules
• One gram of protein or carbohydrate provides 4 kcal
whereas one gram of fat provides 9 kcal.
• In nutrition calorie and kilocalorie are sometimes used to
mean the same thing.
5. Energy requirement of different categories
of people
• The recommended level of dietary energy intake for a
population group is the mean energy requirement of the
healthy, well-nourished individuals who constitute that
group.
6.
7.
8.
9. COMPONENTS OF ENERGY REQUIREMENTS
Human beings need energy for the following:
• Basal metabolism. This comprises a series of functions that are
essential for life, such as cell function; the synthesis, secretion and
metabolism of enzymes and hormones to transport proteins and
other substances; the maintenance of body temperature;
uninterrupted work of cardiac and respiratory muscles; and brain
function.
• Basal metabolic rate (BMR): The minimal rate of energy
expenditure compatible with life. It is measured in the supine
position under standard conditions of rest, fasting, immobility,
thermoneutrality and mental relaxation. Depending on its use, the
rate is usually expressed per minute, per hour or per 24 hours.
• Depending on age and lifestyle, BMR represents 45 to 70 percent
of daily total energy expenditure, and it is determined mainly by
the individual’s age, gender, body size and body composition.
10. • Metabolic response to food. Eating requires energy for
the ingestion and digestion of food, and for the absorption,
transport, inter conversion, oxidation and deposition of
nutrients.
• These metabolic processes increase heat production and
oxygen consumption, and are known by terms such
as dietary-induced thermogenesis, specific dynamic
action of food and thermic effect of feeding.
• The metabolic response to food increases total energy
expenditure by about 10 percent of the BMR over a 24-
hour period in individuals eating a mixed diet.
• Physical activity. This is the most variable and, after
BMR, the second largest component of daily energy
expenditure. Humans perform physical activities.
11. • Discretionary activities, include the regular practice of
physical activity for fitness and health; the performance of
optional household tasks that may contribute to family
comfort and well-being; and the engagement in individually
and socially desirable activities for personal enjoyment, social
interaction and community development.
• Growth. The energy cost of growth has two components: 1)
the energy needed to synthesize growing tissues; and 2) the
energy deposited in those tissues. The energy cost of growth
is about 35 percent of total energy requirement during the
first three months of age, falls rapidly to about 5 percent at 12
months and about 3 percent in the second year, remains at 1
to 2 percent until mid-adolescence, and is negligible in the
late teens.
12. • Pregnancy. During pregnancy, extra energy is needed for
the growth of the foetus, placenta and various maternal
tissues, such as in the uterus, breasts and fat stores, as
well as for changes in maternal metabolism and the
increase in maternal effort at rest and during physical
activity.
• Lactation. The energy cost of lactation has two
components: 1) the energy content of the milk secreted;
and 2) the energy required to produce that milk. Well-
nourished lactating women can derive part of this
additional requirement from body fat stores accumulated
during pregnancy.
13. BMI ( Body Mass Index)
• Body mass index (BMI) is an estimate of body fat based on height and
weight. It doesn’t measure body fat directly, but instead uses an
equation to make an approximation. BMI can help determine whether a
person is at an unhealthy or healthy weight.
• Body Mass Index Formula
BMI is calculated by dividing a person’s weight by the square of their
height.
BMI Weight Status
Below 18.5 Underweight
18.5 – 24.9 Normal
25.0 – 29.9 Overweight
30.0 and above Obese
Adults age 20 and older can interpret their BMI based on the following
standard weight status categories. These are the same for men and women
of all ages and body types:
15. • Body Mass Index for Children;
BMI is interpreted differently for people under age 20.The
implications for children and adolescents can vary depending on
age and gender. The amount of body fat changes with age. It’s
also different in young boys and girls. Girls usually acquire a
higher amount of body fat and develop it earlier than boys.
For children and teens, the CDC uses age growth chartsTrusted
Source to show BMI as a percentile ranking. Each percentile
expresses a child’s BMI relative to other children of the same
age and gender. For example, a child would be considered
obese if they had a BMI that landed at or above the 95th
percentile. This means that they have more body fat than 95
percent of children in the same age and gender category.
16. Percentile Weight Status
Below 5th Underweight
5th to 85th Normal or healthy weight
85th to 95th Overweight
95th and above Obese
The following table shows the percentile range for each weight status:
17. • For children and teens, BMI is age- and sex-specific and
is often referred to as BMI-for-age. In children, a high
amount of body fat can lead to weight-related diseases
and other health issues. Being underweight can also put
one at risk for health issues.
• A high BMI can indicate high body fatness. BMI does not
measure body fat directly, but BMI is correlated with more
direct measures of body fa
18. Determinants and factors affecting basal
metabolic rate/ Energy Expenditure
1. Muscle mass. The amount of muscle tissue on the body.
Muscle requires more energy to function than fat. So the more
muscle tissue the body carry, the more energy body needs just
to exist. (Resistance or strength training is most effective for
building and maintaining mass.)
2. Age. As we get older, metabolic rate generally slows. This is
because of a loss of muscle tissue and changes to hormonal and
neurological processes. During development children go through
periods of growth with extreme rates of metabolism.
3. Body size. Those with bigger bodies have a larger BMR
because they have larger organs and fluid volume to maintain.
4. Gender. Men generally have faster metabolisms than women.
5. Genetics. Some families have faster BMR than others with
some genetic disorders also affecting metabolism.
19. 6. Physical activity. Exercise increases muscle mass and
powers up metabolic engines burning kilojoules at a faster
rate, even when at rest.
7. Hormonal factors. Hormonal imbalances such as hypo
& hyperthyroidism can affect metabolism.
8. Environmental factors. Environmental changes such
as increased heat or cold forces the body to work harder to
maintain its normal temperature and increases BMR.
9. Drugs. Caffeine and nicotine can increase BMR while
medications such as antidepressants and steroids increase
weight gain regardless of what we eat.
10. Diet. Food changes the body’s metabolism. What and
how we eat has a big influence on BMR.
20. Normal BMR value
• An average man has a BMR of around 7,100 kJ per day,
while an average woman has a BMR of around 5,900 kJ
per day. Energy expenditure is continuous, but the rate
varies throughout the day. The rate of energy expenditure
is usually lowest in the early morning.