Food & Nutrition.ppt

8/19/2019 Food & Nutrition.ppt

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FOOD & NUTRITIONFOOD & NUTRITION

• A person is what he eats.

• Food is a mixture of

substances which

when consumed

performs certainfunctions in the body.

• These functions are:

• (1) yielding energy,

• () building andmaintaining the body and

(!) protecting the body

and regulating the tissue

functions.

• Nutrition is the

process whereby li"ing

organisms utili#e food

for

• maintenance of life,

• growth,

• the normal functioning of

tissues and organs,

• the production of energy.

Jan 11, 2015 2Food & Nutrition


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DIET & NUTRIENTSDIET & NUTRIENTS

Diet is the total solid or li$uid foods

consumed by an indi"idual or by a

population group, either on an

a"erage basis or during a specifiedperiod.

Nutrients are the constituents in food

that must be supplied to the body

in suitable amounts. These includewater, proteins, fats and fatty

acids, carbohydrates, minerals and

"itamins.



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Malnutrition

%alnutrition is a weakness or damage of health

resulting from a deficiency, excess or

imbalance of nutrients.

Three types of malnutrition are:(1) &rimary malnutrition

() 'econdary malnutrition

(!) &rotein energy malnutrition



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• Primary malnutrition may be due to se"eralreasons which include

• (1) lac of food or means to ha"e access to food,

• () lac of elementary nowledge of food andnutrition,

• (!) refusal to tae foods,

• (*) fad foods and

• (+) lac of teeth or inability to chew.

Primary malnutrition



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• Secondary malnutrition is due to some difficulty oralteration in the digestion, absorption orassimilation. A number of conditions responsible forthis are

• (1) disorders of the gastrointestinal tract,

• () protracted ( prolonged ) immobili#ation,

• (!) fe"er,

• (*) surgery and

• (+) drug therapy.

Secondary malnutrition



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• Protein energy malnutrition (&%) is the mostcommon form of malnutrition affecting the millions ofchildren in the under de"eloped countries. Thiscondition is rather uncommon in adults.

• The important contributory factors to &% are

• (1) lac of resources to buy food leading to aninade$uate food supply,

• () a buly diet consisting "ery low calories,

• (!) diminished appetite because of infection and

• (*) ignorance of family members about nutriti"e"alues.

Protein energy malnutrition



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The NutrientsThe Nutrients

ar!ohydrates

ar!ohydrates" There are

three types carbohydrates

sugars, starch and fibre.

Starch is stored in plant

roots, tubers or

underground stems. Fibre

helps in the formation ofbul of the waste of

digesti"e system.



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-arbohydrates (contd.)

unctions

'ources

(1) pro"ides main source of energy/

() helps the body to use protein and fat efficiently/(!) supply fibre for better digestion and (*0 foods rich

in carbohydrates supply other nutrients too.

-arbohydrates mainly come from the food groups

of cereals, tubers, fruits, sweets etc.



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ProteinsProteins

• Proteins are made of amino

acids. About 0 such amino

acids are re$uired by the

human body of which the

body cannot produce eight.

These ha"e to be supplied

from outside and are nown

as essential amino acids.

&rotein from different plant

sources may be combined

in such a way that the resultis e$ui"alent in nutrient

"alue to animal protein (goal

of "egetarian diet).



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&roteins (contd.)

unctions

elps to build new cells and maintain or repair the

in2ured ones.3sed for energy when carbohydrates or fats are in

short supply.&rotein foods are also rich in fats, carbohydrates,

"itamins and minerals.Taes part in defense mechanism.&roduces en#ymes and coen#ymes.

'ources All animal foods (meat, poultry, mil, fish, etc.), nuts,

dried peas and beans, lentils ( pea-like plant ) and

plants foods (wheat, corn, rice, etc.).



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unctions

'ources

(1) supply essential fatty

acids/

meat, mil and mil products lie cheese, cream, ghee,

butter, ice cream, yoghurt (dhoi ), plant oils, nuts, eggs, etc.

() supply energy/

(!) carry fat soluble "itamins/

(*) gi"e fla"or to food.

Fats or OilsFats or Oils

ats or oils are made of fatty acids, triacylglycerol,

phospholipids, glycolipids, etc.



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#itamins $Fat solu!le%

Vitamin Functions Food Sources

Vitamin APrevention of nutritionalblindness, loss of skin integrity.

Liver, egg yolk, butter, milk, fattyfish, deep-yellow and deep-green fruits.

Vitamin DPrevention of rickets and helps

formation of strong teeth.

Fish liver oils, fatty fish, egg,butter, cheese, full fat milk. Skin

can produce vitamin D by theactivity of altraviolet radiations ofthe sun falling on it.

Vitamin E

cts as antio!idant" keepso!ygen in body from destroyingother nutrients" play reproductive

role in human being .

Plant oils, whole grain cereals,eggs, meat, milk, green leafy

vegetables.

Vitamin K #elps blood clotting.$reen leafy vegetables, cereals,legumes, milk, eggs meat andfish.



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#itamins $ater solu!le%

Vitamin Functions Food Sources

Vitamin C

Severe deficiency leads toscurvy, absorption of iron, boneformation, electron transportetc.

%itrus fruits, tomatoes, guava,pine apple, ripe papaya andsome green leafy vegetables likedrumstick amaranth.

Thiamin (Vitamin B1 )

Severe deficiency leads toberiberi" deficiency also

weaken cellular functions.

&hole cereals, pulses'legumes(, oilseeds and nuts,dried beans.

Riboflavin

(Vitamin B 2 )

Deficiency leads to oral and

facial lesions 'damage to skin(

Liver, whole and skim milkpowder, eggs, meat and fish,

whole cereals, legumes andgreen leafy vegetables.

Cobalamin

(Vitamin B12 )Deficiency leads to deadlyanaemia.

ll animal foods.



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Minerals

Minerals Functions Food Sources

Calcium

Deficiency leads todecrease rate of growth,negative calcium balance,

etc.

)ilk and milk products, sesameseed, green leafy vegetables, smalldried fish.

Iron*inds with protein to makehaemoglobin

Liver, meat, egg yolks, dark greenleafy vegetables, dried fruits, wholegrain and iron fortified foods.

Iodine Prevents goitre.Salt water fish, sea food, iodi+ed

table salt. Zinc

#elps healing, normalreproduction, cell growth.

nimal proteins.

Fluorine Prevents dental caries. ormally present in drinking water.



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'alanced Diet $contd(%

• xperts agree that

14 of your daily

intae of ilocalories

should be from

proteins, !04 or lessfrom fats, and +04

from carbohydrates.

• 5ac of balanced dietmay lead to

malnutrition.



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hat is a #egetarian Diet)

• The term "egetarian generally means a

person who does not consume animal

products/ this includes land and sea animals.

%ost "egetarians generally do consumeeggs and dairy products (mil products).

• A "egetarian diet should contain all the

nutrients needed by person. The personshould eat a wide "ariety of food to mae

sure nutritional re$uirement.



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Ty*es o+ #egetarians

• (1) ,acto-.egetarians they consume dairy

products, but no eggs. %ost do consume

honey.

• () O.o-.egetarians they consume eggs,but no dairy. %ost do consume honey.

• (!) ,acto-o.o.egetarians they consume

eggs and dairy. %ost do consume honey.• (*) #egans only consume plantbased foods

(no dairy, eggs or honey)



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/oal o+ a #egetarian Diet

• To ha"e a lower body weight,

• To ha"e better cholesterol le"els,

• To li"e longer,

• To ha"e a lower ris of de"eloping cancer,

• To ha"e a lower ris of de"eloping se"eral diseases

including diabetes, cardio"ascular diseases



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Food & Nutrition.ppt