Reference ppt for UG teaching and PG learning .

1. DR. HITESH DEKA
ASSISTANT PROFESSOR
DEPARTMENT OF COMMUNITY MEDICINE
Nutrition and Health
CM 5.1.1-to describe common sources of
Macro-Nutrients.

2. Outline of the class
10/15/2022
2
End of the lecture students are expected to know-
Concept of nutrition and health
Concept of nutritional Epidemiology
Types of nutrients
Macro-Nutrients and sources
Role of Macro-nutrients in health.
Methods Used-
Lecture with ppt.
Q&A/ Quiz
SGD

3. 10/15/2022
3
(Introduction)

4. Definitions…
10/15/2022
4
Nutrition is “ science of food and its
relationship to health and is
concerned with the role played by
the nutrients in body growth,
development and maintenance”.

5. Some concepts in nutrition
10/15/2022
5
 Nutrient/food factor: specific dietary constituents
viz. Protines, vitamins, minerals etc.
 Dietetics: practical application of the principals of
nutrition.
 Good nutrition: maintaining a nutritional status that
enables us to grow well and enjoy health.

6. Community Nutrition
10/15/2022
6
Dietary constituents
Nutritional
requirements
Nutritional
assessment
Nutritional
problems
Nutritional
programmes

7. Quiz: Name few nutritional health problems…
10/15/2022
7
 PEM
 Endemic Goitre
 Nutritional Anaemia
 Nutritional blindness
 Diarrhoeal diseases

8. Concepts in Nutrition
10/15/2022
8
 Struggle for food
 Protines, carbohydrates and fats.
 Vitamins and amino acids.
 Discoveries of nutritional diseases and technologies
for management.
 Convergent development viz. agriculture, animal
husbandry, economics, sociology.
 Nutritional deficiency as a public health problem.
 Nutrition and infection
 Nutrition and NCDs

9. Nutritional Epidemiology
10/15/2022
9
 Epidemiological assessment of
nutritional status.
 Nutritional and dietary surveys.
 Nutritional surveillance
 Nutrition and growth monitoring
 Nutritional rehabilitation.
 Nutritional indicators
 Nutritional interventions

10. Classification of Food
10/15/2022
10
origin composition Function Nutritive value
Animal Protines Body building Cereals
vegetable Fat Energy yielding Pulses
Vitamins protective Vegetables
Carbohydrates Nuts/seeds
minerals Fruits fats and oils
etc

11. nutrients
10/15/2022
11
 Theses are organic and inorganic complexes
contained in food.
Macro-nutrient Micro-nutrient
Protines Vitamins
Fats minerals
carbohydrates
Energy source of nutrients
Protines= 10-15% Fat=15-30% Carbohydrate=50-80%

12. 10/15/2022
12
Macro-nutrients

13. Macro-nutrients
10/15/2022
13
Proteins
Fats
carbohydrates

14. Proteins
10/15/2022
14
 Complex organic nitrogenous compounds.
 Carbon+Hydrogen+oxygen+nitrogen+sulph
ur (Phosphorus+Iron).
 Contribute about 20% of body weight in
adult.

15. Amino acids
10/15/2022
15
 About 20 amino acids of which 9 are considered
“Essential”
Essentiale AA Non-Essential AA
Leucince Arginine
Isoleucine Asperginic acid
Lysine Serine
Methionine Glutamic acid
Phenylalanine Proline
Threonine Glycine
Valine
Tryptophan
Histidine

16. Biologically Complete Protein
10/15/2022
16
 Protines that contains all the EAA in amount
corresponding to human needs.
 Animal proteins better than vegetable Protines.
Quiz:
 Can you name a daily complete protein source ?
 What is called “poor man’s protien?

17. Functions of Protines
10/15/2022
17
 Body building: young and growing ages.
 Repair and maintenance of body tissues.
 Maintenance of osmotic pressure.
 Synthesis of components viz. antibodies, plasma
Protines, haemoglobin, enzymes, hormones & CF.
 Providing energy (4Kcl=1 gm of Protines).

18. Sources of Protines
10/15/2022
18
Animal Protines Vegetable Protines
Milk Pulses
Meat Cereals
Egg Beans
Cheese Nuts
Fish Oil seed
Egg is considered “reference protein”
Supplementary action of protein: As vegetables are lacking
in various AA, mixing of more than one veg. will
Supplement the deficient AA.

19. Evaluation of Proteins
10/15/2022
19
for :
1. Quality standards
2. Digestibility
3. to meet the bodily need
Parameters are:
 Biological value
 Digestibility coefficient
 Protein efficiency ratio.
 Net protein utilization (NPU)

20. Lets discuss the parameters
10/15/2022
20
 Biological value: Proportion(%) of absorbed
protein from food which is incorporated into body
proteins. When a protein contains EAA as required
by human body it is of high biological value (eg. Egg-
94/Rice-83).
 Digestibility Coefficient: Proportion(%) of a feed
that is not recovered in faeces. Food digested/food
absorbed.

21. 10/15/2022
21
 Net protein utilization (NPU)
biological value X digestibility coefficient
=
100
 “Proportion of ingested protein that is retained in the
body under specified conditions for the
maintenance/growth of the body tissues”.
 Protein efficiency ratio: Proportion of weight gain to
ingestion of a protein. (Gms of wt gain/gms of protein
consumed)

22. Assessment of protein nutritional status
10/15/2022
22
Parameters:
 Arm muscle circumference.
 Creatinine-height index.
 Serum albumin and transferrin.
 Total body nitrogen.
 Serum Albumin>3.5g/dl is desirable.
 Protein Requirement: 1.0 g/kg body wt/adult
(ICMR) at 65 NPU.

23. Fats
10/15/2022
23
 Fats are solid at 20C and Oil if in liquid stage.
Classification of fats:
 Simple lipids: TGL
 Compound lipids: phospholipids.
 Derived lipids: cholesterol

24. Fat facts
10/15/2022
24
 Most of the body fat is adipose tissue is TGL.
 Adipose tissue constitute about 10-15% of body wt.
 1 kg adipose tissue=7700Kcl

25. Fat is broken to fatty acids
10/15/2022
25
Saturated FA
Lauric
Palmitic
Stearic
Unsaturated
FA
MUFA
( oleic)
PUFA
(linoleic &
Alfa linoleic)

26. 10/15/2022
26
 PUFA: vegetable oils (exception-coconut and palm
oil).
 MUFA: animal oils (fish oils).

27. Sources
10/15/2022
27
Animal source Vegetables source Other/invisible
Ghee Musturd oil Carbohydrates are
converted to fat
conversion
Butter Groundnut oil
Milk Seasme seed oil
Cheese Coconut oil
Egg
Meat
fish
Visible fat Invisible fat

28. Functions of fat
10/15/2022
28
 provides energy (1gm of fat=9 Kcal).
 Vehicle for fat soluble vitamins.
 Body fat supports viscera.
 Skin fat provides insulation.
 Veg.fat is needed for growth, structural integrity of
cell membrane.
 PUFA is precursor to prostaglandins needed for body
chemical functions.

29. Few fatty concepts
10/15/2022
29
 Hydrogenation: it’s a process when veg oils are
hydrogenated under optimum temp and pressure
and liquid oil is converted to semi-solid/solid
(vanaspati).
 Refined Oil: refining and deodorization of raw oils
done to remove free FA and rancid materials for
better food grade quality.

30. Requirement of fat
10/15/2022
30
 Visible fat intake of 20-40g/day/adult.
 PW & lactating women should take at least 30g/day
 Fat should provide <20% energy requirement/day.
 Combination of >1 cooking oil is recommended.
 Limit use of vansapati/ghee/butter

31. Carbohydrate
10/15/2022
31
 Major source of energy (1 gm=4Kcal).
Types-
 Starch= basic carbohydrate(cereals, roots, tubers).
 Sugar=monosaccharides & disaccharides.
 Cellulose=indigestible and provides dietary fibers.
Normal carbohydrate reserve is approx. 500gm.

32. Glycaemic Index
10/15/2022
32
 It is the proportionate(%) area under the 2 hr blood
Gloucose response curve (AUC) following ingestion
of a fixed quantity of test carbohydrate to the
standard carbohydrate(gloucose) response.
classification GI range Example
Low GI <55 Fruits/vegetables, whole
grain, pasta, beans, nuts
Moderate 56-69 Basmati rice, brown rice,
potatoes
high >70 Corn flakes, white rice,
candies, white bread etc

33. Sources of carbohydrate in diet
10/15/2022
33
Plant Source Animal SOurce
1.-----------
2.--------------------
3.------------------
.1-----------------
2.-------------------
3.--------------------

34. Group Discussion
10/15/2022
34
 Topics:
 1. make a list of the sources of macro-nutrients in
your daily diet.
 2. Make a list of items to meet your daily Protein
requirement –Vegetarian Diet.
 3. Make a list of items to meet your daily Protein
requirement –Non-Vegetarien Diet.

35. 10/15/2022
35
Thank you