This document discusses food and nutrition. It defines nutrition as the scientific study of food, nutrients, and how the body ingests, absorbs and utilizes these substances and their relation to health and disease. Good nutrition requires a multidisciplinary effort including adequate nutrient retention during food processing, understanding how diet impacts toxic effects, and education programs to ensure communities have access to nutritious foods.

1. Food and Nutrition
-Role of Nutrients in health and nutrition

2. Overview
• Definitions of Food and Nutrition
• Relation Of Nutrition to health
• Retention of Nutritive value
• Impact of diet on the effects of toxicants
• Good Nutrition-A Multidisciplinary effort

3. Definition
• The Science of food, Nutrients and other
substances there in ,their action,
interaction and balance in relation to health
and disease and the process with which the
organism ingests, absorbs, transports,
utilizes and excretes food substances.
• Nutrition is the scientific study of food and
drink(Especially in humans).

4. Health:-The WHO defined health as the “state of
complete physical and social well being and not merely the
absence of disease”.
Nutritional Status:-The condition of the body as
influenced by the food.

5. Relation Of Nutrition to health
• The diet contain large amounts of protein –Rich foods such as milk, eggs,
meat and fish and provide all the nutrients in adequate amounts.
• Vitamins and Minerals are the fair section of the population also does not
get enough food to eat and their diets are deficient in calories.
• Food is essential for human existence just like the air we breath or the
water we drink.
• A living organism is the product of Nutrition.
• The human being requires more than 45 different nutrients for its well
being.

7. Retention of Nutritive value
• Foods high in fat usually stay in the stomach longer time,
proteins next then carbohydrates least.
• Primary consideration in the study of food science is the
retention of nutrients during processing. Certain cooking
methods and preparations at home may produce food loss of
nutritive value to a considerable degree from reported value.
It is important to cook or process the food with the maximum
retention of nutrients.

9. Impact of diet on the effects of toxicants
• For several decades, nutritional research was concentrated on
establishing a better understanding of macro and micro nutrients.
• The lack of deficiency of any specific nutrients will have devastating
health effects.
• The lack of any specific nutrient in the diet may affect protein
synthesis.
• Several nutrients have been recognised for their roles in protecting
against the toxic effects of noxious chemicals such as alcohol and
free radicals.

11. Good Nutrition-A Multidisciplinary effort
• Each step in the food chain must provide conditions
that ensure retention of maximum nutrients, safety
and quality.
• Harvesting and transporting foods to processors.
• Processing and packaging of foods.
• Adequate storage, transportation and marketing
facilities to make foods available at times and in
places where needed.

13. • Appropriate Controls by government to ensure
wholesomeness and nutritive quality of supply.
• Educational programme in nutrition within the
schools and at community level.
• Efficient use of food within home, public eating
places and institutions.

14. Thank you
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