Introduction To Nutrition Unit I
Introduction To Nutrition Unit I
Introduction To Nutrition Unit I
INTRODUCTION
NUTRITION - UNIT I
Nutrition
Classification of foods
Food Standards
Calorie, BMR
INTRODUCTION
Nutrition
The
is
provision
of
the
materials
History
Nutrition
History
Past
and
development
were
recognised.
The
History
Vitamin
Vitamin
Vitamin
E,
B1(Thiamine),B6(Pyridoxine)-1936,
Vitamin
B2
(Riboflavin)
in
1935,
History
Nutrition
was
officially
recognized as an independent
field of study in 1928 with the
formation of American Institute
of Nutrition.
History
It
nutrition
to
achieve
its
current
History
Nutrition
study
of
vitamins,
other
foods,
but
minerals
also
and
diverse
History
Besides,
CONCEPTS
Nutrition,
Dietetics,
Food,
Diet
CONCEPT - NUTRITION
Nutrition
to food.
CONCEPTS - NUTRITION
It
CONCEPTS - DIETETICS
Dietetics
CONCEPTS - DIETETICS
Good
nutrition
maintenance
of
means
nutritional
CONCEPTS - FOOD
Food
CONCEPTS - FOOD
Food:
are made.
Intake
CONCEPTS - DIET
Diet:
Diet
whatever
refers
people
to
eat,
CONCEPTS - DIET
It
includes
the
normal
diet
health.
nutrition
supports
wellness
Wellness is more than the
absence of disease
Physical, emotional, and
spiritual health
Active process
NUTRITIONAL PROBLEMS IN
INDIA
A
survey
in
south
India
has
children
aged
1-5
years
vitamin A deficiency.
NUTRITIONAL PROBLEMS IN
INDIA
Community
Many
NUTRITIONAL PROBLEMS IN
INDIA
Papaya,
vitamin
rich,
NUTRITIONAL PROBLEMS IN
INDIA
Belief
difficult,
so
expectant
Kwashiorkor
Anaemia
Features
NUTRITIONAL PROBLEMS IN
Stunted growth
Height
and
weight
not
ideal
INDIA
Night blindness
Cataract
Goitre
Features
NUTRITIONAL PROBLEMS IN
Under weight INDIA
50% adults
Overweight
Diabetes
Hypertension
Cardiac problems
More in males
Cancer
More in females
households
in
112
districts
stunted.
66%
of
child
underweight
has
weight:
Under
2.5kg
at
birth
and
continue
to
underweight 50%
Over
Under
Over
stay
among
children
particularly
from
Muslims,
low-income
Scheduled
families
Castes
and
among
middle
and
high
income
India
with
such
large
number
of
malnourished children.
The
government
strengthened
is
and
launching
restructured
200
high
initiate
communication
burden
a
districts
and
nationwide
campaign
against
Nutrition,
Under
(Malnutrition),
Overnutrition.
Nutrition
is found mostly in
of
scheduled
goals:
goals:
goals:
goals:
Short
- term intervention
Long
- term interventions.
Empowering
education
Teaching
Ensuring
women.
Controlling
security
Improvement
Increasing
of dietary pattern
Streamlining
System (PDS)
Education
Nutrition
and literacy
and surveillance
Information
Ensure
and communication
community participation
To
production
supplies
Public
distribution
Education
and literacy
Preventive
care
Information
Awareness
Forestry
Transport
Formation
communications
of high-level committees/councils
2. Cultural,
Taboos And
Superstitions
1. Socioeconomic
- Large Families,
Dietary
Inadequacy
11. Maternal
Malnutrition,
Low Birth
Weight
3.
Religious/Tradition
al
Determinan
ts / Factors
of
Malnutritio
n
4. Child Rearing
Practices - Faulty
Child Feeding
Practices
5. Production,
6. System of
Distribution
7. Life style,
8. Food Habits
9. Frequent
Infections
1. Origin
2. Chemical
Composition
CLASSIFICATI
ON OF FOODS
3. Function
4. Nutrition
Value
BASED ON CHEMICAL
COMPOSITION
2.
3. Milk,
4. Fruits
Pulses
Milk
&
&
Product
Vegetab
Legume
s&
les
s
Meat
5. Fats
&
Sugars
FOOD STANDARDS
Definition:
Fruit
Products Order,1955
Meat
Vegetable
1947
Oil
Products
(Control)
Order,
Solvent
PREVENTION OF FOOD
ADULTERATION ACT, 1954
PFA
Act
covers
food
standards,
general
of
authorized
officers,
nature
of
PREVENTION OF FOOD
ADULTERATION ACT, 1954
It
additives,
preservative,
colouring
matters,
in
the
premises
and
quality
requirements
for
hygienic
premises
hygienic
conditions
of
capacity
Quality
Product
standards
Limits
edible
in
packed
form
at
pre-
articles of food.
distribution,
sale
and
import
to
ensure
to
the
Government
and
State
their notification.
Promote
consumption,
Incidence
Contaminants
Identification
alert system
Creating
ELEMENTS OF NUTRITION:
MACRO AND MICRO
Food
is
composed
of
wide
distribution
of
nutrients,
Have
body.
Two
MACRONUTRIENTS
It
It
MACRONUTRIENTS
Carbohydrates,
proteins,
and
fats
are
Protein
per gram.
Carbohydrates
Composed
Carbohydrates
It
Ingested
Protein
Large
Protein
It
muscle tissue.
The
Fat
Composed
Fat
3
They
body,
They
They
Water
Water
The
An
Water
Typically,
already occurred.
Water
Dehydration
It
This
can lead
performance.
to
decreases
in
energy
and
MICRONUTRIENTS
Micronutrients
Body
Vitamins
MICRONUTRIENTS
Needed
Deficiency
Most
deficiency of micronutrients.
WHO
LIST OF MICRONUTRIENTS
MICRONUTRIENTS: VITAMINS
Vitamin
A, Vitamin B,
Vitamin
C, Vitamin D,
Vitamin
E, Vitamin K and
Carotenoids.
LIST OF MICRONUTRIENTS
Minerals
are
Boron,
Calcium,
Chloride,
LIST OF MICRONUTRIENTS
ORGANIC ACIDS
Acetic
Lactic
Choline
and Taurine.
CALORIE
A
In
CALORIE
Symbols:kcal,CalorC
The
Fat1
gram = 9 kcal/g
gram = 4 kcal/g
basic
physiologic
Respiration
Conduction
Ion
of nerve impulses
Reabsorption
Metabolic
in the kidney
activity.
About
metabolic
work
of
the
body
cells,
the
basic
metabolism.
This
conscious awareness.
Basal
Definition
The
1.
metabolic
rate
differs
Variable factors
2.
Invariable factors
among
different
1.
Nutritiona
l state
6. Drugs
5.
Environme
ntal
temperatu
re or
climate
Variable
factors
affecting
BMR
4.
Endocrina
l or
hormonal
state
2. Body
size or
surface
area
3. Body
compositio
n
Lean
Body
Mass
is a component of
body
LBM
mass = 85 - 20 = 65 kg
HIGHER THE
PERCENTAGE
OF
adipose
tissue
Lower the BMR
per
kilogram
body weight.
Gender or
Sex
Women
Sex
hormone
Age
Normal Value
BMR
Clinical Applications
BMR
estimation
is
used
to
diagnose
disorders
BMR
thyroid