introduction to Nutrition Unit I

8/19/2019 introduction to Nutrition Unit I

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NUTRITION - UNIT I

Nutrition

History, Concepts, Role of nutrition in maintaining health

Nutritional problems in India

National nutrition policy

Factors aecting food and nutrition: Socioeconomic, cultural, traditiona

system of distribution, life style and food habits etc.

Role of food and its medical alue

Classi!cation of foods

Food Standards

"lements of nutrition: #acro and #icro

Calorie, $#R


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INTRODUCTION

Nutrition is

%he proision of the

necessary in the form of fo

and organisms to support lif

Healthy diet preents or

common health problems.


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History

Nutrition is a ne' !eld

about ()) years old.

Hippocrates had recogn

on a component of healt

as *)) $C.


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History

+ast ()) years & %he impo

CHs, -ipids and +roteins fo

gro'th and deelopmen

recognised.

%he net nutrition brea/thro

the discoery of itamins.


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History

0itamin 1 in (2(*, 0itamin C

0itamin 3 in (245, 0itamin

0itamin $(7%hiamine8,$97+yridoine

0itamin $4 7Riboain8

0itamin $2 7Folic acid8 in (2


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History

Nutrition 'as

recogni>ed as an inde

!eld of study in (24<

formation of 1merican

of Nutrition.


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History

It too/ about half a century

nutrition to achiee its

status as one of the moabout scienti!c disciplines.


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History

Nutrition encompasses not

study of itamins, mine

other foods, but also sub?ects as alcohol, cae

pesticides.


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CONCEPTS

Nutri

3iete

Food

3iet


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CONCEPT - NUTRITION

Nutrition is de!ned as the s

food and its relationship to h

It is food at 'or/ in the body

It includes eerything that

to food.


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CONCEPTS - NUTRITION

It is the study of nutrie

processes by 'hich they are

the body.

It is concerned 'ith the pa

by nutrients in the body

deelopment and maintenan


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CONCEPTS - DIETETICS

3ietetics are the

application of the p

of nutrition, 'hich

planning of meals

healthy as 'ell as t


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CONCEPTS - DIETETICS

@ood nutrition

maintenance of

status that enables

'ell and en?oy good


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CONCEPTS - FOOD

Food is ital for human eist

air and 'ater.

Food may be de!ned as any

or drun/, 'hich meets th

tissue building, regulation an

of the body and its energy ne


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CONCEPTS - FOOD

Food: ra' material from 'h

are made.

Inta/e of right /inds and am

ensure good nutrition and

eident in oneAs appearance

and e=ciency.


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CONCEPTS - DIET

Diet: 3iet re

'hateer peop

drin/ each day.


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CONCEPTS - DIET

It includes the no

people consume and

people consume in gr

diet8, but 'ill also b

for the sic/ as par

therapy 7diet therapy8


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ROLE OF NUTRITION IN MAINTAINIHEALTH

%he basic study of n

primary importance a

(. It is fundamentahealth.


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ROLE OF NUTRITION IN MAINTAININHEALTH

4. It is essential for the he

'ell&being of patients an

from the time of eating

utili>ed for arious function

%he scope of the study inole


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%he scope of the study

Nutrition helps gro

deelopment

+reents malnutrition

Resists infection

+reents diseases


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B +roper nutrition

'ellness

B ellness is more tha

absence of diseaseB +hysical, emotional, spiritual health

B 1ctie process


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NUTRITIONAL PROBLEMS ININDIA

1 surey in south In

reealed that about

(D children aged (

sho'ed signs of /'ashi

marasmus and

*D&5D itamin 1 de!cie


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Community studies hae sh

#any mothers gie on

mil/ to children up to 4ye

%hus, no additional food

to the childAs diet.


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+apaya, itamin E1A

considered 'hich produce

heat & cause miscarriage & by pregnant 'omen.


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$elief & if a pregnant 'om

more, the baby 'ill be

deliery di=cult, so emothers are not fed ade

both in uality and uantity

Nutritional Problems in Ind


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Problem Featur

Low Birth Weight Less than 2.5kg

Still birth Birth of dead baby

Kwashiorkor Protein deficiencand 4 years

Anaeia 2!" adolescent g $regnant woen

Nutritional Problems in Indi


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Problem Feature

St%nted growth &eight and weight n

'ight blindness (itain A deficieyears

)ataract (itain A and deficiency

+oitre ,odine deficiency in

Nutritional Problems in India


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Problem Features

-nder weight 5!" ad%lts

/erweight 15" 0%bai school obese

*iabetes Abo%t 1!" of the total $abo%t 15 abo/e age 5! s%



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Problem Featu

&y$ertension 0ale and feal

in %rban areas

)ardiac $robles 0ore in ales

)ancer 0ore in feales


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%he hunger and malnutritio

report 4)(( coered

G,*)) households in ((4 across 2 states and more tha

children and G;,))) mothers.


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%he /ey !ndings of the surey

;4D children under 5 are under'eight

stunted.

99D of mothers did not attend school.

child under'eight and stunting are highe

mothers 'ith lo' leels of education


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$y 4 years, ;4D children are un

and 5


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$irth 'eight:nder 4.5/g at birth and continue

under'eight 5)D

er 4.5 /g at birth, but under'eight no'

nder 4.5/g at birth and stunted no' 94D

er 4.5/g at birth, but stunted no' 5)D


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Prevale!e of malnutrition is signi!cant

among children from lo$-i!o%e

particularly #uslims, Scheduled Cas

Scheduled %ribes although rates of malnu

si#i'!at among %i((le and "i#"

&a%ilies.


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e cannot hope for a healthy

India 'ith such a large nu

malnourished children.

%he goernment cannot solely d

Integrated Child 3eelopment

7IC3S8 to sole the issue


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%he goernment is launc

stre#t"ee( a( restr

ICDS, to start a multisectoral

for 4)) high burden distri

iitiate a at

!o%%)i!atio campaign


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Ca)se o& N)tritioal Pro*le%

+oor Nutrition,

nder

7#alnutrition8,

ernutrition.


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%he orld $an/ estimates th

is ran/ed 4nd in the 'orld

number of children suerinmalnutrition.


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ndernutrition is found m

rural areas ()D of illa

districts accounting for of all under'eight childre


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Children of sc

tribes hae the

nutritional status highest 'asting.


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NATIONAL NUTRITION POLIC+

IndiaAs nutritional policy 'as formulate

year (22* by an act of the parliament

ith the follo'ing goals:

(. Reduction of incidence of lo' birth 'e

4. "limination of nutrition blindness


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NN+ goals:*. Reduction of anaemia to 4)D in pregna'omen.

;. niersal iodination of common salt to lo

iodine de!ciency disorders to less than (D5. "stablish special care to geriatric nutritio


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NN+ goals:9. Increase annual food grain production tometric tons.

G. Steps to create household food security

poerty alleiation.


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NN+ goals:


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NN+ goals:

Short & term interention

-ong & term interentions.


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NATIONAL NUTRITION POLIC+ - Ster% itervetio

"panding the nutrition interention net 7IC3

"mpo'ering mothers 'ith nutrition and heal

education

%eaching adolescent girls to aoid anaemia"nsuring better nutritional coerage for epe

'omen.

Controlling micronutrient de!ciencies and fo

NATIONAL NUTRITION POLIC+ -


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NATIONAL NUTRITION POLIC+ - Ter% Itervetios or Develo,%

Poli!y Istr)%ets

Food security

Improement of dietary pattern

Increasing purchase po'er of the populatio

Streamlining and epanding +ublic 3is

System 7+3S8

NATIONAL NUTRITION POLIC+ -


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NATIONAL NUTRITION POLIC+ - Ter% Itervetios or Develo,%

Poli!y Istr)%ets

Strengthening health and family 'elfare pr

Nutrition and public education

"ducation and literacy

Nutrition and sureillance

Information and communication

"nsure community participation


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NATIONAL NUTRITION POLIC

1 nutritional plan of action 'as formulated

%o implement the short and long ter

instruments 'ith sectorial commitmen

follo'ing nutrition related ministries.


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NATIONAL NUTRITION POLIC+N)tritio Relate( Miistries

A#ri!)lt)re

Foo( ,ro()!tio

Civil s),,lies

P)*li! (istri*)tio

E()!atio a( litera!y



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Healt" a( &a%ily $el&are

Prevetive !are

I&or%atio a( *roa( !asti#

A$areess

Forestry a( eviro%et ,rote!tio



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La*or

R)ral )r*a a( tri*al (evelo,%et

Tras,ort !o%%)i!atios

For%atio o& "i#"-level !o%%ittees.

&or i(eti&yi# &a!tors a/e!ti# &o

)tritio 30

Reli#io)s.Tra(itiol

60 C"iPra!ti!

C"il(


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Deter%iats . Fa!tors

o&Mal)tritio

110 MateralMal)tritioLo$ Birt"2ei#"t

al

40 P

50 SDis

C"il(Pr

70 L

80 F

90 Fre)eI&e!tio

10 So!ioe!oo%i!- Lar#e Fa%ilies

DietaryIa(e)a!y

1;0 Hi#" Fe%aleIllitera!y

Ta*oos A(

S),erstitios

F t A/ ti N t iti l


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Fa!tors A/e!ti# N)tritioalStat)s

Hi#"Ris=

Gro),sare

>ALUE


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10 Ori#i


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BASED ON ITS ORIGIN

COMPOSITION


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Base( o N)tritio >


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Base( o N)tritio >

10Cereals

?Millets

e#eta*les


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FOOD STANDARDS

De'itio: Food standards are a set of crit

a food must meet and it should be sui

human consumption, such as source, com

appearance, freshness, permissible additi

maimum bacterial content.


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FOOD LA2S IN INDIA

Prevetio o& Foo( A()lteratio A!t

Fr)it Pro()!ts Or(er1944

Meat Foo( Pro()!ts Or(er 1973

>e#eta*le Oil Pro()!ts @Cotrol

1967


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PRE>ENTION OF FOOD


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PRE>ENTION OF FOODADULTERATION ACT 1946

+F1 1ct coers food standards,

procedures for sampling, analysis o

po'ers of authori>ed o=cers, na

penalties and other parameters rel

food.

PRE>ENTION OF FOOD


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PRE>ENTION OF FOODADULTERATION ACT 1946

It deals 'ith parameters relating

addities, preseratie, colouring

pac/ing J labelling of foods, prohib

regulations of sales etc.

FRUIT PRODUCTS ORDER 1944


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FRUIT PRODUCTS ORDER1944

b?ectie: %o manufacture fruit J

products maintaining sanitary and

conditions in the premises and

standards laid do'n in the rder.



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#inimum reuirements for

production and uality standards:

-ocation and surroundings of the f

Sanitary and hygienic condit

premises



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#achinery J euipment 'ith

capacity

Kuality control facility J technical

+roduct standards

-imits for preseraties J other ad

MEAT F ( P ( t O ( 1973


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MEAT Foo( Pro()!ts Or(er 1973

Fastest gro'ing animal protein in India. Indian consumers prefer to buy fresh meat

'et mar/et, rather than processed or fro>en

#eat J meat products are highly peris

nature and can transmit diseases from an

human&beings.

>e#eta*le Oil Pro()!ts @CotrolO ( 1967


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Or(er 1967

Regulated by this order through the direct

0anaspati, egetable oils J fats, departm

food, public distribution, ministry of co

aairs, and food J public distribution.

EDIBLE OILS PACAGING@REGULATION ORDER 1988


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@REGULATION ORDER 1988

"nsure aailability of safe and

edible oils in pac/ed form at

determined prices to the consumers

SOL>ENT ETRACTED OIL DE-OILED MEAL AND EDIBLE FLOUR


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OILED MEAL AND EDIBLE FLOUR@CONTROL ORDER 1957

Kuality control order to ensure t

uality reached to the consum

consumption

MIL AND MIL PRODUCTSORDER 199


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ORDER 199


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INDIA @FSSAI


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INDIA @FSSAI


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FSSAI

Framing of Rules, Regulations, Standa@uidelines in relation to articles of food

+rocedure and the enforcement of

control on any article of imported into

DUTIES AND FUNCTIONS OFSS


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FSSAI

@uidelines for accreditation of cer

bodies engaged in certi!cation of Foo

#anagement System for food businesse

+roiding scienti!c adice and technica

to the Central @oernment and

@oernments on food safety and nutritio

DUTIES AND FUNCTIONS OFFSSAI


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FSSAI

%raining programmes for arious sta/e

food safety and standards.

Contribute to the deelopment of int

technical standards for food, sanitary a

sanitary standards



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FSSAI

@uidelines for accreditation of -abora

their noti!cation.

+romote general a'areness about Fo

and Food Standards.



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FSSAI

Collect and collate data regardingFood consumption,

Incidence and prealence of biological ris/,

Contaminants in food, Residues of arious contam

Identi!cation of emerging ris/s and Introductioalert system

Creating information dissemination net'or/ acountry about food safety J issues of concern.

ELEMENTS OF NUTRITION:


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MACRO AND MICRO

Food is composed of a 'ide distrib

nutrients,

Hae ery speci!c metabolic eects on thbody.

%'o categories: macronutrients, micronutri

MACRONUTRIENTS


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MACRONUTRIENTS

It constitute the ma?ority of an indiidualAs

It essential nutrients that are needed fo

and energy & carbohydrates, proteins, f

'ater.

MACRONUTRIENTS


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MACRONUTRIENTS

Carbohydrates, proteins, and fat

interchangeable as sources of energy.

Fats yielding 2 calories per gram,

+rotein and carbohydrates each yielding ;

per gram.

Carbohydrates


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Carbohydrates

Composed of carbon, hydrogen, and oy

Lconstitute the main source of energy for

functions, particularly brain functions,

necessary for the metabolism of other n

7#osby 49)8.

Carbohydrates


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Ca bo yd a es

It is the easiest form of food to conert into

Ingested carbohydrates are turned into

'hich circulates in the bloodstream bein

aailable, and into glycogen 'hich is store

lier and muscle cells, for later use.

Protein


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-arge combinations of amino acids conta

elements carbon, hydrogen, nitrogen, and

It the ma?or source of building mate

muscles, blood, s/in, hair, nails, and

organs.

Protein


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It is used by the body to build, repair, and

muscle tissue.

%he ingested protein is bro/en do'n into

and amino acids 'hich are ital for prope

deelopment, and maintenance of health.

Fat


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Composed of carbon, hydrogen, and oyge

elements are connected together dieren

in carbohydrates8.

Fat


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* primary functions are:

%hey are the ma?or source of stored energ

body,

%hey sere to cushion and protect the ma?o

%hey act as an insulator, presering body h

protecting against ecessie cold.

Water


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ater is a /ey essential to a healthy body.

%he body is roughly 9)D 'ater.

1n aerage person needs about < cups

per day depending on their actiity leels.

Water


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%ypically, the thirst mechanism is not a g

to indicate 'hen the body needs 'ater.

%his mechanism is actiated 'hen dehydr

already occurred.

Water


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3ehydration can lead to heat illnessee"a)stio and "eat stro=e becaus

inability to s'eat.

It also can cause ele!trolyte i%*ala

%al&)!tio of the body systems.

%his can lead to decreases in ene

performance.

MICRONUTRIENTS


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#icronutrients are itamins and trace miner

$ody reuires them in ery small amounts.

0itamins are organic substances that 'e in

our foods, and that help to trigger other rea

the body.

MICRONUTRIENTS


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Needed only in small amounts,

3e!ciency leads to critical health problems.

#ost of the diseases and conditions are

de!ciency of micronutrients.

H & "limination of micronutrient de

labour e=ciency 'ill increase multifold.

LIST OF MICRONUTRIENTS


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MICRONUTRIENTS: >ITAMINS

0itamin 1, 0itamin $,

0itamin C, 0itamin 3,

0itamin ", 0itamin 6 and

Carotenoids.



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#inerals are & $oron, Calcium, C

Chromium, Cobalt, Copper, Fluoride,

Iron, #agnesium, #anganese, #olyb

+hosphorous, +otassium, Selenium,

and inc.



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ORGANIC ACIDS

1cetic acid, Citric acid,

-actic acid, #alic acid,

Choline and %aurine.

CALORIE


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1 calorie is a unit of energy.

In nutrition and eeryday language, calorie

energy consumption through eating and

and energy usage through physical actiity.For eample, an apple may hae


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Symbols: =!al, Cal or C

%he international unit of energy is Poule 7P8

Fat ( gram Q 2 /calg

+rotein ( gram Q ; /calg

Carbohydrates ( gram Q ; /calg

THE BASAL METABOLIC RATE


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%he basal metabolic rat

energy ependiture nece

maintain basic ph

conditions.

BASIC PH+SIOLOGIC CONDITIONS


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%he actiity of the heartRespiration

Conduction of nere impulses

Ion transport across membranesReabsorption in the /idney

#etabolic actiity.


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1bout 9)D of the energy & supports themetabolic 'or/ of the body cells, th

metabolism.

%his is the 'or/ that goes on all the time

conscious a'areness.


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1 person 'hose energy ependiture am

4,))) calday spends as much as (4))

calories to support usual metabolism.


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$asal metabolic energy reuired to supbasic processes of life & circulation, res

temperature maintenance, etc. It ecludes d

and oluntary actiities.$#R constitutes the largest proportion 74

personAs daily ependiture.

De'itio


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%he $#R is de!ned as the energy ependsub?ect at complete physical and men

a'a/e 7and not during sleep8 haing norm

temperature and in the post&absorption shours after the last meal8 and < (4 hours

signi!cant physical actiity.

Meas)re%et Basal %eta*olis%


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(. Calorimeter directly by measuring t

dissipated under the basic conditions.

4. Indirectly by measuring oygen consum

Fa!tors a/e!ti# BMR


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%he metabolic rate diers among

indiiduals. It depends on:

(. 0ariable factors

4. Inariable factors

10N)tritioa

l state


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>aria*le&a!tors

a/e!ti#BMR

sie ors)r&a!e

area

30 Bo(y!o%,ositio

60

E(o!rial or

"or%oalstate

40Eviro%e

talte%,erat)

re or!li%ate

50 Dr)#s


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Lea Bo(y Mass is a component o

composition, calculated by subtracting *

'eight from total *o(y 'eight: total *o(

is lea plus fat.

In euations: -$# Q $ T $F Lea Bo(

euals Bo(y eight minus Bo(y Fat


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-$# U $F Q $. Lea Bo(y Mass plus

euals Bo(y eight.

"g 1 man 'ith (95 cm height should hae

per normal $#ISuppose consider he is


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OF adipotissue

-o'er the

per /ilobody 'eig

Ivaria*le &a!tors a/e!ti# BMR


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@ender orSe

•omen• Sehormone

1ge

Nor%al >al)e


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$#R alues are epressed as E/cal or 6Pm4

surface per hour.

In adults, $#R for healthy males is ;) /ca

per hour and

Healthy females is *G /cal 7(55/P8 per hour.

Clii!al A,,li!atios


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$#R estimation is used to diagnose

disorders

$#R is used in calculating food and drugs.

introduction to Nutrition Unit I

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Transcript of introduction to Nutrition Unit I