Importance of Nutrition

Dr. Jagannath DindaMBBS (Cal) , DPH (Cal) ,M.Sc ( Appl. Nutrition)

Chief Medical Officer of Health

Bankura

Food & Nutrition

Introduction: In a daily life , intake of proper food and adequatenutrition is very much important to avoid of diseases and impropernutrition condition like Malnutrition ( Over Nutrition , UnderNutrition both )

Food:Food is any substance[ consumed to provide nutritional support for the body. It

is usually of plant or animal origin, and contains essential nutrient suchas carbohydrates, fats, proteins, vitamins and minerals. The substance is ingestedby an organism and assimilated by the organism's cells in an effort to produceenergy, maintain life, or stimulate growth.

Nutrition: Nutrition (also called nourishment or aliment) is the provision,

to cells and organisms, of the materials necessary (in the form of food) tosupport life. Many common health problems can be prevented or alleviated witha healthy diet.

Diet : In nutrition , Diet is the sum of the food consumed by an organism or group.

Six major nutrient in a daily life

Carbohydrate

Protein

Fat

Minerals

Vitamins ,

Water

Other Nutrient.

Carbohydrate

Definition: Carbohydrates may be classified as monosaccharide, disaccharides,or polysaccharides depending on the number of monomer (sugar) units theycontain. They constitute a large part of foods such as rice, noodles, bread, andother grain-based products.

Importance : 65 % calories in a diet consist of Carbohydrate in a normalconditioned people.

Disease related to Carbohydrate :1. Diabetes (Diabetes mellitus / Diabetes Insipidus )

2. Ketosis

3. Hypoglycemia

4. Obesity

FatDefinition: Fats consist of a wide group of compounds that are generally soluble in

organic solvents and generally insoluble in water. Chemically fats

are triglycerides, glycerol and any of several fatty acids.

Importance : It is a concentrated source of energy and provides essentialbuilding blocks for the cells in the body. Fat is a carrier for fat-solublevitamins A, D, E and K and it contains the essential fatty acids (omega 3and 6). It is also needed by the body to support natural growth, and forthe maintenance of healthy skin, reproduction, immune function anddevelopment of the brain and visual systems. Dietary fat also improves thetaste and texture of food

Diseases related to fat :

Gallstones

Multiple Sclerosis

Skin Problem etc.

ProteinDefinition: Proteins are complex organic compounds. They are

macromolecules or bio molecules composed of amino acids linked bypeptide bond. The constituent elements of proteins are carbon (54%),hydrogen (7%), nitrogen (16%), oxygen (22%) and some may contain sulphur(1%) or phosphorus (0.6%).

Importance :

• Proteins as enzymes - accelerate the rate of metabolic reactions.• As structural cables - provide mechanical support both within cells and outside.• As hormones, growth factors - perform regulatory functions and gene activators.• Others - act as the defence against infections by protein antibodies, service as toxins,

form blood clots through thrombin, fibrinogen and other protein factors, absorb orrefract light and transport substances from one part of the body to another.

• Maintain colloidal osmotic pressure of blood.• Act as acid base balance.• Most fibrous protein plays structural roles in skin, connective tissue of fibers such as

hair, silk or wool.Diseases related to Protein intake :

1.Abdominal enlargement, excessive loss in urine and disease to lower urinary tracts.2. Nephrosis ,Lassitude, Oedema,Kwashiorkor (Protein malnutrition) ,Marasmic –Kwashiorkor, 3. Negative nitrogen balance: It can altered or improper due to lack / excess intake of

Protein.

Minerals Macro minerals

Definition: Many elements are essential in relative quantity; they are usually called "bulk minerals". Some are structural, but many play a role as electrolytes.

• Calcium: A common electrolyte, but also needed structurally (for muscle anddigestive system health, bone strength, some forms neutralize acidity, may helpclear toxins, provides signalling ions for nerve and membrane functions)

• Chlorine as chloride ions : very common electrolyte• Magnesium: Required for processing ATP and related reactions (builds bone,

causes strong peristalsis, increases flexibility, increases alkalinity)• Phosphorus: Required component of bones; essential for energy processing• Potassium: A very common electrolyte (heart and nerve health)• Sodium: A very common electrolyte; not generally found in dietary supplements,

despite being needed in large quantities, because the ion is very common in food:typically as sodium chloride, or common salt. Excessive sodium consumption candeplete calcium and magnesium leading to high blood pressure and osteoporosis.

• Sulphur: For three essential amino acids and therefore many proteins (skin, hair,nails, liver, and pancreas). Sulphur is not consumed alone, but in the form ofsulphur-containing amino acids.

Trace mineralsMany elements are required in trace amounts, usually because they

play a catalytic role in enzyme.• Cobalt required for biosynthesis of vitamin B12 family

of coenzymes. Animals cannot biosynthesize B12, and must obtainthis cobalt-containing vitamin in the diet

• Copper required component of many redox enzymes,including cytochrome -c , oxidase.

• Chromium required for sugar metabolism• Iodine required not only for the biosynthesis of thyroxine, but

probably, for other important organs as breast, stomach, salivaryglands, thymus etc

• Iron required for many enzymes, and for hemoglobin and someother proteins

• Manganese (processing of oxygen)• Molybdenum required for xanthine oxidase and related oxidases• Selenium required for peroxidase (antioxidant proteins)• Zinc required for several enzymes such as carboxypeptidase, liver

alcohol dehydrogenase, and carbonic anhydrase

Vitamin Introduction: A vitamin is an organic compound required by an organism as

a vital nutrient in limited amounts. An organic chemical compound (orrelated set of compounds) is called a vitamin when it cannotbe synthesized in sufficient quantities by an organism, and must beobtained from the diet.

Disease related to Vitamin improper intake :

Avitaminosis : Avitaminosis is any disease caused by chronic or longterm vitamin deficiency or caused by a defect in metabolic conversion.

Pellagra:Vitamin B3 deficiency

Cardiovascular disease: Vit-D intake.

Imerslund-Gräsbeck syndrome: vitamin B 12 deficiency

Nyctalopi: Lack of Vit-A

Alzheimer's disease: Vit-K intake

Night blindness: Vit-A

Scurvy: Vit-C deficiency

Rickets: Vit-D deficiency

Water

Definition: Water is essential to life and nutritional health. Humans can live

for several weeks without food, but we can survive only a few days without water. Water makes up a large percentage of the body, in muscles, fat cells, blood and even bones.

RDA(Recommended daily allowances) : 3-5 lit

Importance: Temperature regulationTransportation of oxygen and nutrients through the bloodActing as a necessary component of chemical reactionsAid in elimination of waste through urine and fecesLubrication of jointsActing as a major component of body fluids such as mucus and tearsGiving the cells their shape and stability

Other Nutrient

1. Antioxidants

Definition : An antioxidant is a molecule that inhibits the oxidation of other

molecules. Oxidation is a chemical reaction that transfers electrons or hydrogenfrom a substance to an oxidizing agent. Oxidation reactions can produce freeradicals

Disease Cased by Oxidant (Free Radical/ Reactive Oxygen Species(ROS)/ glutathione peroxidas/ catalase / superoxide dismutase (SOD)

• cancer

• heart disease

• decline in brain function

• Mental Stress (Oxidant / Free Radical called Stressor)

• decline in immune system etc.

2. Phyto-chemical Definition: Phyto means plant . Phytochemicals means the chemical found in

plant. It also has nutritional aspect.

Source of Nutrition

Food Pyramid

Protein energy Malnutrition

• The majority of world’s children live in developing countries affected byPEM

• Lack of food & clean water, poor sanitation, infection & social unrest leadto LBW & PEM

• Malnutrition is implicated in >50% of deaths of <5 children (5 million/yr)

• The term protein energy malnutrition has been adopted by WHO in1976.

• Highly prevalent in developing countries among <5 children; severeforms 1-10% & underweight 20-40%.

• All children with PEM have micronutrient deficiency.

Causes of Malnutrition

Types of

Protein Energy Malnutrition

Kwashiorkor: Protein malnutrition predominant

Marasmus : Deficiency in calorie intake

Marasmic Kwashiorkor :Marked protein deficiency and marked calorie insufficiency signs present, sometimes referred to as the most severe form of malnutrition

Treatment strategy can be divided into three stages.Resolving life threatening conditionsRestoring nutritional statusEnsuring nutritional rehabilitation

There are three stages of treatment:

1. Hospital TreatmentThe following conditions should be corrected .Hypothermia, hypo-glycemia,infection, dehydration, electrolyte imbalance, anaemia and other vitamin andmineral deficiencies.2. Dietary ManagementThe diet should be from locally available staple foods - inexpensive, easily digestible,evenly distributed throughout the day and increased number of feedings to increasethe quantity of food3. RehabilitationThe concept of nutritional rehabilitation is based on practical nutritional training formothers in which they learn by feeding their children back to health undersupervision and using local foods.

Treatment

Promotion of breast feeding

Development of low cost weaning

Nutrition education and promotion of correct feeding practices

Family planning and spacing of births

Immunization

Food fortification

Early diagnosis and treatment

Prevention of PEM

Message

Give them a chance to live………………………………..No more people to die without food…………………Accept the equal distribution of food for all….…..

Support people Save people Do for People

Nutritioneducationandpromotionofcorrectfee

dingpractices Familyplanningandspacingofbirth

s Immunization Foodfortification Earlydiagno

sisandtreatmentPREVENTION