This document discusses nutritional problems and maintaining a healthy lifestyle. It defines nutrition and the six classes of nutrients, including macronutrients like carbohydrates, proteins, and lipids, and micronutrients like vitamins and minerals. It then discusses undernutrition issues like protein-energy malnutrition, vitamin deficiencies, and iodine deficiency. Overnutrition problems addressed include obesity and cardiovascular disorders. The document emphasizes the importance of a balanced diet with all necessary nutrients and a healthy lifestyle including exercise and limiting unhealthy foods to prevent nutritional problems.

1. “NUTRITIONAL PROBLEMS”
Maintaining a Healthy Lifestyle
PRESENTED BY:
NAHAL JEHANGIR (18006231-011)
BS. BIOTECHNOLOGY
UMT, SIALKOT
SEMINAR ON

2. CONTENTS
Nutrition
“Good nutrition prevents 95% of all diseases”- Linus Pauling

3. CONTENTS
 Nutrition
 Classification of Nutrients
 Dietary Standards
 Under Nutrition & Disorders
 Over Nutrition & Disorders
 Maintaining a Healthy Lifestyle

4. What is Nutrition?
 “The science or study of food and the ways in
which the body uses food”.
 Nutrients - the substances in food that provide
energy or help to form body tissues and are
necessary for life and growth.
 By practicing a healthy diet, many of the known
health issues can be avoided.

5. Classes of Nutrients
Six classes of Nutrients are;

6. According to Consumption:
There are two types of Nutrients:
I. Macronutrients - body needs in larger amounts, namely
carbohydrates, protein, and fat. Provide your body with
energy / calories.
II. Micronutrients - body needs in smaller amounts, which
are commonly referred to as vitamins and minerals.

9. CARBOHYDRATES
 Most abundant biomolecules on Earth.
 A biological molecule consisting of carbon, hydrogen,
oxygen atoms, usually with a hydrogen–oxygen atom ratio
of 2:1 (as in water). Some carbohydrates also contain
nitrogen, phosphorus, or sulfur.
 55-65% daily requirement of Carbs.
 4kcal /gm energy

10. Sources:
• Cereals
• Wheat
• Rice
• Potatoes
• Sugarcane
• Fruits
• Bread
• Milk

11. Role of Carbohydrates:
 Storage of energy (starch and glycogen)
 Structural components
 Ribose - important component of coenzymes (e.g. ATP,
FAD and NAD)
 Component of RNA and DNA
 Key roles in the immune system, fertilization,
preventing pathogenesis, blood clotting, and
development.

12. PROTEINS
 Most abundant organic molecules of the living system.
 Fundamental basis of structures and function of life.
 Consists of hydrogen, nitrogen, sulfur, oxygen, phosphorus.
 Amino acid - building blocks
 300 different amino acids occur in nature – only 20 as
standard amino acids
 9kcal /gm energy
 Essential & Non Essential amino acids.

13. Sources:
Animals:
• Milk and Milk Products
• Eggs
• Meat, Fish
Plants:
• Pulses, Cereals, Beans, Nuts.

14. Roles of Proteins:
 Major structural component of cellular membranes.
 Help in body immunity.
 Influence & control osmotic pressure of body fluids.
 Help in movement of muscle fibers.
 As carrier proteins.
 As molecular receptors and nucleoproteins.
 Form enzymes that control chemical reactions throughout body.

15. LIPIDS
 Concentrated sources of energy.
 Fats liquid at 20°C are called OILS.
 10 – 15% of body weight.
 9kcal /gm energy
 Constituents- H, O, C.
 Glycerol & Fatty acids- Units / Building Blocks

17. Roles of fats:
 Releases heat and energy for the body
 Insulates the body
 Protects delicate organs e.g. kidneys
 Source of fat soluble vitamins A, D, E, K
 Delays hunger
 Adds flavor to foods

18. VITAMINS
 Micronutrients
 Essential for good health
 Each vitamin has its own job to do in the body.
 If a vitamin is missing from the diet a deficiency disease
can occur
 An overdose of the vitamins can causes hypervitaminosis
which is harmful to the body.
 Do not provide energy unlike macronutrients.

20. MINERALS
Required for: growth, repair, and regulation of vital body
functions. Deficiencies are serious.
Two major groups:
I. Major minerals: calcium, phosphorus, sodium,
potassium, magnesium.
II. Trace elements: iron, iodine, fluorine, zinc, copper,
cobalt, Chromium, Manganese etc. (requirement-- less
than few mg/day.)

21. Macro and Trace Minerals:

22. DIEATARY STANDARDS
Recommended Dietary Allowance (RDA): The average daily
dietary nutrient intake level sufficient to meet the nutrient
requirement of nearly all healthy individuals in a particular
life stage and gender group.
 DOES NOT APPLY TO SICK PEOPLE.
The RDA is derived from:
(i) The individual variability
(ii) The nutrient bio-availability from the habitual diet.

23. Reference Individual:
Reference Man:
• Age : 18 – 29 years.
•BMI-20.3
• Free from disease & fit for active
work.
• 8 hours moderate activity/day.
• 8 hours in bed.
4-6 hours sitting & moving around.
Reference Woman:
•Age : 18 - 29 years
•BMI-21.2
•Non-pregnant, non-lactating
•Free from disease & fit for active
work. 8 hours in household work &
8 hours in bed.
•2 hours in walking & in active
recreation or household duties.

24. NUTRITIONAL PROBLEMS
 Nutritional problems occurs when the
body doesn’t absorb or get from food
the necessary amount of a nutrient, or
due to over nutrition.
 Deficiencies or over intake can lead to
a variety of health problems.
 These can include digestion problems,
skin disorders, stunted or defective
bone growth, and even dementia.

26. MALNUTRITION
 Malnutrition: under nutrition (wasting, stunting,
underweight), inadequate vitamins or minerals, overweight,
obesity, and resulting diet-related non communicable
diseases.
 1.9 billion adults are overweight or obese, while 462
million are underweight. (WHO)
 Includes both under nutrition and over nutrition.

29. UNDER NUTRITION
A pathological state resulting from an absolute or relative
deficiency of one or more essential nutrients.
 Protein Energy Malnutrition
 Low birth weight
 Nutritional anemia
 Endemic goiter (Iodine deficiency disorders)
 Endemic fluorosis

31. Protein-Energy Malnutrition
 Refers to a form of malnutrition where there is inadequate
protein and calorie intake.
 A primary nutritional problem.
 Causes childhood morbidity and mortality.
Conditions/Diseases:
I. Kwashiorkor
II. Marasmus

33. 1. Kwashiorkor:
 Kwashiorkor is the most common &
widespread nutritional disorder in
developing countries.
 It is a form of malnutrition caused by
not getting enough protein in the diet.

34. 2. Marasmus:
 A severe form of malnutrition that consists
of the chronic wasting away of fat, muscle,
and other tissues in the body.
 Body does not get enough protein and
calories.
 This lack of nutrition can range from a
shortage of certain vitamins to complete
starvation.

35. Contributory Factors:
 Inadequate intake of food
 Diarrhea
 Respiratory infections
 Poor envt. Hygiene
Large family size
 Poor maternal health
 Failure of lactation
 Premature termination of
breast feeding

36. Comparison:
KAWASIORKOR
• Acute illness
• Protein deficiency
• 18 months to 3 years
• Rapid acute onset
• Some weight loss
• High mortality
MARASMUS
• Prolonged starvation
• Protein and calorie deficiency
• 6 months to 2 years
• Chronic slow onset
• Severe weight loss
• Low mortality

37. Clinical Features:
KWASHIORKOR
•Edema, pot belly, swollen
legs
•Mild to moderate growth
retardation
•Low sub cutaneous fat
•Muscle atrophy
MARASMUS
•No
•Severe growth failure
•severe loss of subcutaneous
fat
•Severe muscle atrophy

38. Prevention:
 Oral rehydration therapy for diarrhea
 Exclusive breast feeding for 6 months & supplementary
food
 Immunization for infants and children
Early diagnosis and treatment
 Promotion and correction of feeding practices
 Spacing of birth

39. VITAMIN DEFICIENCIES
Scurvy, Rickets, Beriberi, Hypocalcemia, Osteomalacia,
Vitamin K Deficiency, Pellagra, Xerophthalmia, and Iron
Deficiency.

40. VITAMIN A DEFICIENCY
 Vitamin A deficiency (VAD) or hypovitaminosis A is a lack of vitamin A
in blood and tissues.
 Common in poorer countries but rarely seen in more developed
countries.
 Nyctalopia (night blindness) is one of the first signs of VAD.
 Xerophthalmia i.e., dry eyes refers to all the ocular manifestations of
vitamin A deficiency.
 It is the most widespread and serious nutritional disorder.

41. Clinical Features:
 Reduced vision in the night or dim light
 Dry eyes which could also lead to Xerophthalmia
 Corneal inflammation
 Susceptibility towards respiratory and urinary infections.
 Halted growth in children
 Skin might also through and dry

43. Vitamin A Rich Foods:

44. Prevention & Control:
I. Administering large doses of vitamin A orally on a
periodic basis
II. Regular and adequate intake of vitamin A
III. Fortification of certain food with vitamin A – sugar, salt,
tea and skimmed milk

46. WHO Vitamin D data:
Blue: Normal
Red: Insufficient
Green: Deficient

47. IODINE DEFICIENCY
 Iodine Deficiency Disorders (IDD) leads to a much wider
spectrum of disorders commencing with the intrauterine life
and extending through childhood to adult life with serious
health and social implications.
 Globally, more than 1·9 billion individuals have inadequate
iodine nutrition.
 The world prevalence of school-aged children with
inadequate iodine nutrition is 36·4%.

48. Disorders:
 Goiter
 Hypothyroidism
 Subnormal intelligence
 Delayed motor milestones
 Mental deficiency
 Hearing & Speech defects
 Neuromuscular weakness
 Endemic cretinism

50. OVER NUTRITION
Is defined as a pathological
state resulting from an absolute
or relative excess of one or
more essential nutrients.
 Obesity
 CVDs

51. OBESITY
 An epidemic diseases, which consists of body weight that is in
excess of that appropriate for a person’s height and age
standardized to account for differences, leading to an increased
risk to health related problems.
 BODY MASS INDEX (BMI) = (Weight in Kilograms / (Height in
Meters x Height in Meters)
 A person with a BMI of 30 or more is generally considered
obese. A person with a BMI equal to or more than 25 is
considered overweight.

54. CARDIOVASCULAR DISORDERS
 Conditions affecting the heart or blood vessels. It's usually
associated with a build-up of fatty deposits inside the arteries
(atherosclerosis) and an increased risk of blood clots.
 Leading cause of death in USA.
Can lead to:
 Myocardial Infarction
 Coronary heart disorders
 Atherosclerosis
 Stroke

55. Risk Factors:
 Smoking
 Hypertension
 Diabetes
 Insulin resistance
 Obesity
 Age
 Cholesterol increase
 Sedentary lifestyle – etc.

56. CVDs:
Cardiovascular disease can be acute or
chronic.
 Acute: means sudden such as
myocardial infarction (MI) also known as
heart attack.
 Chronic: develops over time such as
congested heart failure (CHF),
Arteriosclerosis and Atherosclerosis

57. Dietary Control:
 Weight-reduction diets.
 Sodium-restricted diet and/or diuretics can be prescribed to alleviate
edema.
 Increasing fruits and vegetables helps to lower blood pressure.
 High potassium foods
 Low fat & cholesterol dairy products
Use fresh, frozen, or no-salt-added products
 Increase dietary fiber

58. Maintaining a Balanced Healthy Lifestyle

59. A BALANCED DIET
 A healthy diet is one that helps maintain or improve general health.
 A healthy diet provides the body with essential nutrition: essential
fatty acids, vitamins, minerals, and calories.
 A balanced diet is important to maintain health and a sensible body
weight.
 No single food will provide all nutrients it is essential for a balanced
diet that it must contain sufficient amount of nutrients such as
carbohydrates, fat, vitamins, minerals etc.

60. 5 Steps of Healthy Lifestyle
I. Exercise
II. Choose water as a drink
III. Eat more fruits and vegetables
IV. Limit the technology
V. Select healthier food alternates

61. Get Active in Your Day!
 Walk
 Jog
 Active work
 Cycling
 Swimming

62. Choose water as your drink!
 Drink 8 glasses of water per day.
 Avoid carbonated drinks
 Avoid tea coffee and other
caffeinated drinks
 Prefer fruit juices

63. Eat More Fruits and Vegetables!
 Rich in vitamins and
minerals
 Prevents various diseases
 Protects body from
cancer, CVDs, and other
degenerative disorders.

64. Choose Healthier Alternates!

65. Tips of Healthy Lifestyle:
 Consume less salt and sugar.
 Reduce intake of harmful fats.
 Don't smoke.
 Be active.
 Check your blood pressure regularly.
 Get routine medical examinations
 Avoid stress
A good sleep

66. CONCLUDING MESSAGE
 A healthy diet & Exercise
World hunger and starvation
 Poverty
 Lack of nutrition
 Value of food
 Donate and help
 Role of a Biotechnologist

67. THANKS FOR YOUR ATTENTION!

68. REFRENCES
https://www.medicalnewstoday.com/articles/160774#macr
onutrients
https://www.who.int/health-topics/nutrition
https://www.nhs.uk/conditions/kwashiorkor/
https://www.healthline.com/health/kwashiorkor-and-marasmus
https://www.slideshare.net/shiva58/nutritional-problems-ppt
https://www.britannica.com/science/nutritional-disease