1.The Basics Of Nutrition in Simple way.ppt
NaveedShakir4
230 views
48 slides
Jun 12, 2024
Slide 1 of 48
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
About This Presentation
Basics Of Nutrition, Basics Of Nutrition, Basics Of Nutrition
Basics Of Nutrition, Basics Of Nutrition, Basics Of Nutrition
Basics Of Nutrition, Basics Of Nutrition, Basics Of Nutrition
Basics Of Nutrition, Basics Of Nutrition, Basics Of Nutrition
Basics Of Nutrition, Basics Of Nutrition, Basics Of ...
Slide Content
Basics of
Nutrition
Understand the fuel your body
needs and how it is used.
Nutrition
Understand the fuel your body
needs and how it is used.
Why is proper nutrition important?
•All living things need food and water to live.
•All human beings need “good food” to live
well.
•Food = energy (measured in calories)
•Proper nutrition provides the body with the nutrients
necessary to build, maintain, and repair tissues.
•All living things need food and water to live.
•All human beings need “good food” to live
well.
•Food = energy (measured in calories)
•Proper nutrition provides the body with the nutrients
necessary to build, maintain, and repair tissues.
•Obesity
•Heart Disease
•Hypertension
•Diabetes
•Osteoporosis
•Bones may break due to a lack of calcium
•Gums may bleed due to low Vitamin C
•Low Iron count
Why Should You Care About Your
Diet?
Adequate diet plus regular exercise may reduce your
chances of developing these serious chronic diseases.
•Heart Disease
•Hypertension
•Diabetes
•Osteoporosis
•Bones may break due to a lack of calcium
•Gums may bleed due to low Vitamin C
•Low Iron count
Why Should You Care About Your
Diet?
Adequate diet plus regular exercise may reduce your
chances of developing these serious chronic diseases.
Nutrition: The Basics
Key Terms
Nutrition
Scientific study of nutrients, the chemicals in
food that are necessary for life, and how the
body uses them
Nutrients
Life-sustaining substances in food
Diet
Typical pattern of food choices
Key Terms
Nutrition
Scientific study of nutrients, the chemicals in
food that are necessary for life, and how the
body uses them
Nutrients
Life-sustaining substances in food
Diet
Typical pattern of food choices
Macronutrients and Micronutrients
Macronutrients
Needed in gram
amounts and provide
energy
•Carbohydrates,
protein, and fat
Micronutrients
Needed in very small
amounts and do not
provide energy
•Vitamins and minerals
The difference between macro and micro nutrients is the amount your need each day.
Macronutrients
Needed in gram
amounts and provide
energy
•Carbohydrates,
protein, and fat
Micronutrients
Needed in very small
amounts and do not
provide energy
•Vitamins and minerals
The difference between macro and micro nutrients is the amount your need each day.
Six Classes of Nutrients
1.Carbohydrates
2.Lipids (includes fat)
3.Proteins
4.Vitamins
5.Minerals
6.Water
1.Carbohydrates
2.Lipids (includes fat)
3.Proteins
4.Vitamins
5.Minerals
6.Water
Types of Nutrients
•Macro-Nutrients–essential for human survival and growth
–Carbohydrates
–Proteins
–Fats
–Water
•Micro-Nutrients –essential for growth and enhance the
function and usability of macro-nutrients
–Vitamins
–Minerals
•Macro-Nutrients–essential for human survival and growth
–Carbohydrates
–Proteins
–Fats
–Water
•Micro-Nutrients –essential for growth and enhance the
function and usability of macro-nutrients
–Vitamins
–Minerals
Carbohydrates
•Provide energy for your body by converting to glucose.
•Three types of carbohydrates:
1.Simple –glucose, lactose (milk sugar), fructose (honey, fruits sugar)
2.Complex –starches
»Green vegetables.
»Whole grains and foods made from them, such as oatmeal, pasta, and whole-grain breads.
»Starchy vegetables such as potatoes, sweet potatoes, corn, and pumpkin.
»Beans, lentils, and peas.
3.Dietary fiber –carbohydrates that are not a source of energy and
add no calories to your diet.
•Protect your muscles
•Regulate the amount of sugar circulating in your body.
•Assist in the body’s absorption of calcium.
•May help lower cholesterol levels and regulate blood pressure.
•Provide energy for your body by converting to glucose.
•Three types of carbohydrates:
1.Simple –glucose, lactose (milk sugar), fructose (honey, fruits sugar)
2.Complex –starches
»Green vegetables.
»Whole grains and foods made from them, such as oatmeal, pasta, and whole-grain breads.
»Starchy vegetables such as potatoes, sweet potatoes, corn, and pumpkin.
»Beans, lentils, and peas.
3.Dietary fiber –carbohydrates that are not a source of energy and
add no calories to your diet.
•Protect your muscles
•Regulate the amount of sugar circulating in your body.
•Assist in the body’s absorption of calcium.
•May help lower cholesterol levels and regulate blood pressure.
Proteins
•Amino acids are the basic building blocks of proteins
•Used for tissue growth and repair.
Two types of amino acids:
1.Essential amino acidsare obtained from protein-rich foods such as
meat, legumes and poultry
2.Non-essentialones are synthesized naturally in your body
•Within six months, every protein molecule in your body is broken down
and replaced.
•The more intensely you train, the more protein is required for repair and
growth.
•Consuming more protein than the body needs can result in an increase in
fat storage.
•Amino acids are the basic building blocks of proteins
•Used for tissue growth and repair.
Two types of amino acids:
1.Essential amino acidsare obtained from protein-rich foods such as
meat, legumes and poultry
2.Non-essentialones are synthesized naturally in your body
•Within six months, every protein molecule in your body is broken down
and replaced.
•The more intensely you train, the more protein is required for repair and
growth.
•Consuming more protein than the body needs can result in an increase in
fat storage.
Functions:Amino Acids
ESSENTIAL NON ESSENTIAL
Histidine Alanine
Isoleucine Arginine
Leucine Aspartic acid
Lysine Cysteine
Methionine Glutamic acid
Phenylalanine Glutamine
Threonine Glycine
Tryptophan Proline
Valine Serine
Tyrosine
Asparagine
Selenocysteine
Antibodies-are specialized proteins involved in defending the
body from antigens
Contractile Proteins-are responsible for muscle contraction
and relaxation movement e.g. actin & myosin
Enzymes-are proteins that facilitate biochemical reactions e.g.
pepsin, lactase
Hormonal Proteins-are messenger proteins which help to
coordinate certain bodily activities
e.g. insulin
Structural Proteins-are fibrous and stringy and provide support
e.g. Collagens and elastin provide support for connective
tissues such as tendons and ligaments
Storage Proteins-store amino acids e.g. casein is a milk-based
protein
Transport Proteins-are carrier proteins which move molecules
from one place to another around the body. E.g. hemoglobin
ESSENTIAL NON ESSENTIAL
Histidine Alanine
Isoleucine Arginine
Leucine Aspartic acid
Lysine Cysteine
Methionine Glutamic acid
Phenylalanine Glutamine
Threonine Glycine
Tryptophan Proline
Valine Serine
Tyrosine
Asparagine
Selenocysteine
Antibodies-are specialized proteins involved in defending the
body from antigens
Contractile Proteins-are responsible for muscle contraction
and relaxation movement e.g. actin & myosin
Enzymes-are proteins that facilitate biochemical reactions e.g.
pepsin, lactase
Hormonal Proteins-are messenger proteins which help to
coordinate certain bodily activities
e.g. insulin
Structural Proteins-are fibrous and stringy and provide support
e.g. Collagens and elastin provide support for connective
tissues such as tendons and ligaments
Storage Proteins-store amino acids e.g. casein is a milk-based
protein
Transport Proteins-are carrier proteins which move molecules
from one place to another around the body. E.g. hemoglobin
Fats
•A healthy body needs fat.
•Major uses for FAT
1.Provides a source of stored fat
2.Gives shape to your body
3.Cushions your skin
4.Acts as an insulator in order to reduce heat loss
5.Protects your organs if you fall or are injured
•A healthy body needs fat.
•Major uses for FAT
1.Provides a source of stored fat
2.Gives shape to your body
3.Cushions your skin
4.Acts as an insulator in order to reduce heat loss
5.Protects your organs if you fall or are injured
Unsaturated Fats
•An unsaturated fat is a fat or fatty acid in which there is at
least one double bond within the fatty acid chain.
•All carbons not fully bonded with hydrogen
Monounsaturated fatsA fatty acid
chain is monounsaturated if it
contains one double bond
Polyunsaturated fats
polyunsaturatedif it contains more
than one double bond
•An unsaturated fat is a fat or fatty acid in which there is at
least one double bond within the fatty acid chain.
•All carbons not fully bonded with hydrogen
Monounsaturated fatsA fatty acid
chain is monounsaturated if it
contains one double bond
Polyunsaturated fats
polyunsaturatedif it contains more
than one double bond
Unsaturated Fats
•Liquid at room temperature
•Beneficial fats because they can improve blood cholesterol
levels, ease inflammation, stabilize heart rhythms
•Predominantly found in foods from plants, such as
vegetable oils, nuts, and seeds
Monounsaturated fatsare found in
high concentrations in:
Olive, peanut, and canola oils
Nuts such as almonds, hazelnuts, and
pecans
Seeds such as pumpkin and sesame
seeds
Polyunsaturated fatsare found in
high concentrations in
Sunflower, corn, soybean, and
flaxseed
Walnuts, Fish
Canola oil
•Liquid at room temperature
•Beneficial fats because they can improve blood cholesterol
levels, ease inflammation, stabilize heart rhythms
•Predominantly found in foods from plants, such as
vegetable oils, nuts, and seeds
Monounsaturated fatsare found in
high concentrations in:
Olive, peanut, and canola oils
Nuts such as almonds, hazelnuts, and
pecans
Seeds such as pumpkin and sesame
seeds
Polyunsaturated fatsare found in
high concentrations in
Sunflower, corn, soybean, and
flaxseed
Walnuts, Fish
Canola oil
Essential Fatty Acids
Reduce the risk of heart attacks & cardiovascular disease
Essential fatty acids, or EFAs, are fatty acids that humans
must ingest because the body requires them for good health
but cannot synthesize them
The term "essential fatty acid" refers to fatty acids required
for biological processes
Only two fatty acids are known to be essential for humans:
alpha-linolenicacid (omega-3 fatty acid) and linoleic acid
(omega-6 fatty acid)
Reduce the risk of heart attacks & cardiovascular disease
Essential fatty acids, or EFAs, are fatty acids that humans
must ingest because the body requires them for good health
but cannot synthesize them
The term "essential fatty acid" refers to fatty acids required
for biological processes
Only two fatty acids are known to be essential for humans:
alpha-linolenicacid (omega-3 fatty acid) and linoleic acid
(omega-6 fatty acid)
Essential Fatty Acids
The essential fatty acids start with the
short chain polyunsaturated fatty acids (SC-PUFA)
•ω-3 fatty acids:
•α-Linolenicacidor ALA
•ω-6 fatty acids:
•Linoleic acidor LA
They form the starting point for the creation of longer and more
desaturatedfatty acids, referred to as
long-chain polyunsaturated fatty acids (LC-PUFA)
docosahexaenoicacid or DHA
retina photoreceptors cells
arachidonic acid or AA
immune cells and blood vessels
The essential fatty acids start with the
short chain polyunsaturated fatty acids (SC-PUFA)
•ω-3 fatty acids:
•α-Linolenicacidor ALA
•ω-6 fatty acids:
•Linoleic acidor LA
They form the starting point for the creation of longer and more
desaturatedfatty acids, referred to as
long-chain polyunsaturated fatty acids (LC-PUFA)
docosahexaenoicacid or DHA
retina photoreceptors cells
arachidonic acid or AA
immune cells and blood vessels
Saturated Fats
•Solid at room temperature
•Found in animal fats
•Where double bonds are formed, hydrogen atoms are
eliminated
•Saturated fat has no double bonds, has the maximum
number of hydrogens bonded to the carbons, and therefore
is "saturated" with hydrogen atoms.
Examples of foods containing a
high proportion of saturated fat
include animal fat products such as
cream, cheese, butter, ghee, lard,
and fatty meats
•Solid at room temperature
•Found in animal fats
•Where double bonds are formed, hydrogen atoms are
eliminated
•Saturated fat has no double bonds, has the maximum
number of hydrogens bonded to the carbons, and therefore
is "saturated" with hydrogen atoms.
Examples of foods containing a
high proportion of saturated fat
include animal fat products such as
cream, cheese, butter, ghee, lard,
and fatty meats
Dyslipidemia
•The consumption of saturated fat is generally considered a
risk factor for dyslipidemia
•There are strong, consistent relationships between
saturated fat intake, blood cholesterol levels, and the mass
occurrence of cardiovascular disease and various cancers
Abnormal blood lipid levels
high total cholesterol
high levels of triglycerides
high levels of low-density lipoprotein (LDL, "bad"
cholesterol)
low levels of high-density lipoprotein (HDL, "good"
cholesterol)
•The consumption of saturated fat is generally considered a
risk factor for dyslipidemia
•There are strong, consistent relationships between
saturated fat intake, blood cholesterol levels, and the mass
occurrence of cardiovascular disease and various cancers
Abnormal blood lipid levels
high total cholesterol
high levels of triglycerides
high levels of low-density lipoprotein (LDL, "bad"
cholesterol)
low levels of high-density lipoprotein (HDL, "good"
cholesterol)
Dyslipidemia
When cholesterol levels are in the normal range, in a healthy
body, the blood flows freely through the veins and arteries
When the cholesterol levels are high, it starts forming clots
(plaques) in the blood vessels
causes
hypertension (high BP)
angina (chest pain)
heart attacks
Strokes
peripheral vascular diseases.
When cholesterol levels are in the normal range, in a healthy
body, the blood flows freely through the veins and arteries
When the cholesterol levels are high, it starts forming clots
(plaques) in the blood vessels
causes
hypertension (high BP)
angina (chest pain)
heart attacks
Strokes
peripheral vascular diseases.
Dyslipidemia
•What do the terms LDL, HDL and VLDL mean?
•As cholesterol is a fat that is insoluble in blood, it needs
something to carry it or transport it in our body
•LDL, HDL, VLDL are small molecules called lipoproteins
that help with the same.
•‘Good’ cholesterolhelp get rid of excess cholesterol by
transporting them from the blood vessels to the liver for
excretion. HDL (High Density Lipoprotein) is a good
cholesterol.
•‘Bad’ cholesteroladds cholesterol to your blood vessels
by transporting it from the liver. Also lead to the formation
of plaque which puts you at risk of suffering from high BP,
chest pain, heart problems.
•What do the terms LDL, HDL and VLDL mean?
•As cholesterol is a fat that is insoluble in blood, it needs
something to carry it or transport it in our body
•LDL, HDL, VLDL are small molecules called lipoproteins
that help with the same.
•‘Good’ cholesterolhelp get rid of excess cholesterol by
transporting them from the blood vessels to the liver for
excretion. HDL (High Density Lipoprotein) is a good
cholesterol.
•‘Bad’ cholesteroladds cholesterol to your blood vessels
by transporting it from the liver. Also lead to the formation
of plaque which puts you at risk of suffering from high BP,
chest pain, heart problems.
Dyslipidemia
What are triglycerides?
•Triglycerides are another type of fat or lipid that combine
with cholesterol to form a compound called plasma lipids,
that then get deposited in your blood vessels.
•Body stores excess fat (that you get from food) in the form
of triglycerides so that during times when you do not eat it
can use these fat stores as a form of energy.
What are triglycerides?
•Triglycerides are another type of fat or lipid that combine
with cholesterol to form a compound called plasma lipids,
that then get deposited in your blood vessels.
•Body stores excess fat (that you get from food) in the form
of triglycerides so that during times when you do not eat it
can use these fat stores as a form of energy.
Dyslipidemia:
Normal Ranges (mg/dl)
Desirable Borderline High risk
Cholesterol 200-239 240
Triglycerides 150-199 200-499
HDL Cholesterol 60 35-45
LDL Cholesterol 60-130 130-159 160-189
Cholesterol/HDL
ratio
4.0 5.0 6.0
Normal Ranges (mg/dl)
Desirable Borderline High risk
Cholesterol 200-239 240
Triglycerides 150-199 200-499
HDL Cholesterol 60 35-45
LDL Cholesterol 60-130 130-159 160-189
Cholesterol/HDL
ratio
4.0 5.0 6.0
Metrics for Nutrition
calorie –measure of food energy;
What’s a Calorie? either of two units of heat
energy
The energy needed to raise the temperature of 1 gram
of water through 1 °C
The energy needed to raise the temperature of 1
kilogram of water through 1 °C
In nutrition the word calorie is used instead of the more precise scientific term
kilocalorie.
Technically this common usage of the word calorie of food energy is understood to
refer to a kilocalorie (and actually represents, therefore, 1000 true calories of energy).
calorie –measure of food energy;
What’s a Calorie? either of two units of heat
energy
The energy needed to raise the temperature of 1 gram
of water through 1 °C
The energy needed to raise the temperature of 1
kilogram of water through 1 °C
In nutrition the word calorie is used instead of the more precise scientific term
kilocalorie.
Technically this common usage of the word calorie of food energy is understood to
refer to a kilocalorie (and actually represents, therefore, 1000 true calories of energy).
Kilocalorie Contributors in Diets
•1 g of carbohydrateprovides 4kcal.
•1 g of proteinprovides 4kcal.
•1 g of fatprovides 9kcal.
•1 g of carbohydrateprovides 4kcal.
•1 g of proteinprovides 4kcal.
•1 g of fatprovides 9kcal.
Vitamins and Minerals
•Vitamins and minerals act as regulators and catalysts for a
variety of bodily functions.
•Vitamins are essential for:
–Building body tissues such as bones, skin, glands, nerves, and blood.
–Assisting in the metabolizing of proteins, fats, and carbohydrates so you
receive energy from food.
–Promoting healing
–Preventing nutritional deficiency diseases.
•Minerals are essential for:
–The formation of strong bones and teeth
–Helping to control the nervous system
–Fluid balance in tissues
–Muscle contractions
•Minerals and most vitamins must be supplied through diet since they are
not made in the body.
•Vitamins and minerals act as regulators and catalysts for a
variety of bodily functions.
•Vitamins are essential for:
–Building body tissues such as bones, skin, glands, nerves, and blood.
–Assisting in the metabolizing of proteins, fats, and carbohydrates so you
receive energy from food.
–Promoting healing
–Preventing nutritional deficiency diseases.
•Minerals are essential for:
–The formation of strong bones and teeth
–Helping to control the nervous system
–Fluid balance in tissues
–Muscle contractions
•Minerals and most vitamins must be supplied through diet since they are
not made in the body.
Water
•Your overall body is between 70 -80% water.
•Your muscles are about 75% water
•Your body needs water to:
–Digest food
–Carry waste products out of your body
–Regulate body temperature
–Lubricate moving parts
•Your body does not store water so you must take in a new
supply every day.
•The National Research Council’s Food and Nutrition
Board recommends one milliliter (ml) of water for each
calories of food we consume.
•Your overall body is between 70 -80% water.
•Your muscles are about 75% water
•Your body needs water to:
–Digest food
–Carry waste products out of your body
–Regulate body temperature
–Lubricate moving parts
•Your body does not store water so you must take in a new
supply every day.
•The National Research Council’s Food and Nutrition
Board recommends one milliliter (ml) of water for each
calories of food we consume.
Essential
Nutrients and
Nonnutrients
Essential Nutrients
-must be supplied
by food
-the body cannot
synthesize or make
enough of them
Insert table 1.2
Nutrients and
Nonnutrients
Essential Nutrients
-must be supplied
by food
-the body cannot
synthesize or make
enough of them
Insert table 1.2
Three Features of
Essential Nutrients
1.If missing from diet, a deficiency
diseaseoccurs
2.Adding missing nutrient back to diet
corrects signs and symptoms of the
deficiency
3.Lack of the nutrient caused
abnormalities
Essential Nutrients
1.If missing from diet, a deficiency
diseaseoccurs
2.Adding missing nutrient back to diet
corrects signs and symptoms of the
deficiency
3.Lack of the nutrient caused
abnormalities
Factors that Influence Your Health
Your Lifestyle
The way you live
Your Risk Factors
Personal characteristics
that influence chances
of developing disease
Example:
Lifestyle
Poor dietand lack of regular
exercise contribute
to
Excess Body Fat
(Risk Factor)
Your Lifestyle
The way you live
Your Risk Factors
Personal characteristics
that influence chances
of developing disease
Example:
Lifestyle
Poor dietand lack of regular
exercise contribute
to
Excess Body Fat
(Risk Factor)
Malnutrition
State of health that occurs when the body is
improperly nourished
May be from inadequateor
excessiveamounts of nutrients
Malnutrition
(under/over nutrition)
State of health that occurs when the body is
improperly nourished
May be from inadequateor
excessiveamounts of nutrients
Malnutrition
(under/over nutrition)
Effects of Malnutrition on Infants
Chronically undernourished
children are underweight, do
not grow normally, and tend
to be shorter—if they
survive to adulthood—than properly
nourished children.
Chronically undernourished
children are underweight, do
not grow normally, and tend
to be shorter—if they
survive to adulthood—than properly
nourished children.
NUTRITION FOR INFANTS
Objectives
•To recognize the changing nutritional needs of
developing children, from infancy to adolescence.
•To understand that nutritional recommendations
for children vary by age, stage of development,
and gender.
•To recognize that nutritional and dietary behaviors
learned in children can have a significant impact
on adult health concerns such as obesity,
cardiovascular disease, and osteoporosis.
•To recognize the changing nutritional needs of
developing children, from infancy to adolescence.
•To understand that nutritional recommendations
for children vary by age, stage of development,
and gender.
•To recognize that nutritional and dietary behaviors
learned in children can have a significant impact
on adult health concerns such as obesity,
cardiovascular disease, and osteoporosis.
Why is Nutrition Important?
•Energy of daily living
•Maintenance of all body
functions
•Vital to growth and
development
•Therapeutic benefits
–Healing
–Prevention
•Energy of daily living
•Maintenance of all body
functions
•Vital to growth and
development
•Therapeutic benefits
–Healing
–Prevention
Growth in Infants
•Rapid body growth and brain
development during the first year:
–Weight increases 200%
–Body length increases 55%
–Head circumference increases 40%
–Brain weight doubles
•Rapid body growth and brain
development during the first year:
–Weight increases 200%
–Body length increases 55%
–Head circumference increases 40%
–Brain weight doubles
Breast Feeding Advantages to Infants
•Immunologic benefits
•Decreased incidence of ear infections, UTI,
gastroenteritis, respiratory illnesses, and
bacteremia.
•Convenient and hygiene
•Reduced chance of overfeeding
Fosters mother-infant bonding
Maternal Milk-The Gold Standard
•Immunologic benefits
•Decreased incidence of ear infections, UTI,
gastroenteritis, respiratory illnesses, and
bacteremia.
•Convenient and hygiene
•Reduced chance of overfeeding
Fosters mother-infant bonding
Maternal Milk-The Gold Standard
•Contains all the nutrients an infant needs in the
right amounts and in an easily absorbable form. Its
composition changes as the baby grows.
•Contains growth factors and hormones to assist
development
•Anti infective properties: Macrophages,
lymphocytes and polymorphs, Secretory IgA,
Lyzozyme, Lactoferrin (inhibits growth of
E.coli.), anti-viral agents
Maternal Milk-The Gold Standard
right amounts and in an easily absorbable form. Its
composition changes as the baby grows.
•Contains growth factors and hormones to assist
development
•Anti infective properties: Macrophages,
lymphocytes and polymorphs, Secretory IgA,
Lyzozyme, Lactoferrin (inhibits growth of
E.coli.), anti-viral agents
Maternal Milk-The Gold Standard
Long term benefits of Breast Feeding
•Reduced risk of atopy*
•Better dental health
•Reduced incidence of later obesity.
•Improved neurological development
•Reduced risk of SIDS
*a syndrome characterized by a tendency to be “hyperallergic”.
A person typically presents with one or more of the following: eczema (atopic dermatitis),
allergic rhinitis (hay fever), or allergic asthma
Maternal Milk-The Gold Standard
•Reduced risk of atopy*
•Better dental health
•Reduced incidence of later obesity.
•Improved neurological development
•Reduced risk of SIDS
*a syndrome characterized by a tendency to be “hyperallergic”.
A person typically presents with one or more of the following: eczema (atopic dermatitis),
allergic rhinitis (hay fever), or allergic asthma
Maternal Milk-The Gold Standard
•Colostrum*: For 2-4 days post delivery. Has high
protein and mineral content but less carbohydrate
and fat.
•Mature breast milk established by 4th week.
•Water: sufficient to meet newborn daily needs
•Calories:Approx 67kcal/100ml.
•Protein:
Human milk 1-1.5% protein, 1.2g/100ml
(70% whey protein)
*yellowish liquid, especially rich in immune factors, secreted by the mammary gland of
female mammals a few days before and after the birth of their young. containing more
lactalbumin and lactoprotein, and also being rich in antibodies that confer passive immunity to the newborn
Maternal Milk-The Gold Standard
protein and mineral content but less carbohydrate
and fat.
•Mature breast milk established by 4th week.
•Water: sufficient to meet newborn daily needs
•Calories:Approx 67kcal/100ml.
•Protein:
Human milk 1-1.5% protein, 1.2g/100ml
(70% whey protein)
*yellowish liquid, especially rich in immune factors, secreted by the mammary gland of
female mammals a few days before and after the birth of their young. containing more
lactalbumin and lactoprotein, and also being rich in antibodies that confer passive immunity to the newborn
Maternal Milk-The Gold Standard
•PROTEINS: provide appropriate growth and metabolism
biologicalpropertiesand nutritionalvalue
•IMMUNOGLOBULINS* , LYSOZYME** : anti-infectiousproperties
•LACTOFERRIN*** : Ironbioavailability
•Complete assimilation of Amino-Acidslinkedto the idealcomposition in
ESSENTIAL AND NON-ESSENTIALS AMINO-ACIDS
•α–LACTALBUMIN: richin Tryptophan
—Total proteinconcentration of 1.2 g/ 100 ml
►Respect of infants renalimmaturity
►Preventiveeffecton childrenobesityrisk
Maternal Milk-The Gold Standard
*Immunoglobulins, as antibodies, are glycoprotein molecules produced by white blood cells
**Lysozymes, are enzymes that damage bacterial cell walls
***protein of the transferrin family. is a globular glycoprotein secretory fluids, such as milk,
saliva, tears, and nasal secretions.
biologicalpropertiesand nutritionalvalue
•IMMUNOGLOBULINS* , LYSOZYME** : anti-infectiousproperties
•LACTOFERRIN*** : Ironbioavailability
•Complete assimilation of Amino-Acidslinkedto the idealcomposition in
ESSENTIAL AND NON-ESSENTIALS AMINO-ACIDS
•α–LACTALBUMIN: richin Tryptophan
—Total proteinconcentration of 1.2 g/ 100 ml
►Respect of infants renalimmaturity
►Preventiveeffecton childrenobesityrisk
Maternal Milk-The Gold Standard
*Immunoglobulins, as antibodies, are glycoprotein molecules produced by white blood cells
**Lysozymes, are enzymes that damage bacterial cell walls
***protein of the transferrin family. is a globular glycoprotein secretory fluids, such as milk,
saliva, tears, and nasal secretions.
•Lactose: 6 g/100 ml
•Digestion depending on an intestinal enzyme lactase
•Energy source (glucose) involved in cerebral maturation
•Favors Calcium absorption
↗↗↗
COLIC FERMENTATION
GAS, BLOATS, PAIN
INFANTS COLICS
If lactose >> 6 g/100 ml
•CARBOHYDRATES : Energy, brainmaturation and
development
Maternal Milk-The Gold Standard
•Digestion depending on an intestinal enzyme lactase
•Energy source (glucose) involved in cerebral maturation
•Favors Calcium absorption
↗↗↗
COLIC FERMENTATION
GAS, BLOATS, PAIN
INFANTS COLICS
If lactose >> 6 g/100 ml
•CARBOHYDRATES : Energy, brainmaturation and
development
Maternal Milk-The Gold Standard
•Oligosaccharides : (pre-biotics)
•F.O.S (Fructo-Oligo-Saccharides) & G.O.S (Galacto-Oligo
Saccharides)
•Babies Intestinal flora development
•Strengthens babies immune response
= nutritive substance of beneficial intestinal bacterias
(probiotics)
•CARBOHYDRATES : intestinal floradevelopment
Maternal Milk-The Gold Standard
•F.O.S (Fructo-Oligo-Saccharides) & G.O.S (Galacto-Oligo
Saccharides)
•Babies Intestinal flora development
•Strengthens babies immune response
= nutritive substance of beneficial intestinal bacterias
(probiotics)
•CARBOHYDRATES : intestinal floradevelopment
Maternal Milk-The Gold Standard
SATURATED FATTY ACIDS-50%
Energysupply
Cellmembrane structure
50 %
UNSATURATED FATTY ACIDS-50%
Essential FattyAcids
Omega 3 : Alpha Linolenic
(DHA precursor)
Omega 6 : LinoleicAcid
Long Chain Poly Unsaturated
FattyAcid(Omega 3) :
ARA-0.47% DHA-0.32%
(neuro-visualmaturation)
Maternal Milk-The Gold Standard
FATS (3-4g/100ml) :Energy, psychomotor development
Energysupply
Cellmembrane structure
50 %
UNSATURATED FATTY ACIDS-50%
Essential FattyAcids
Omega 3 : Alpha Linolenic
(DHA precursor)
Omega 6 : LinoleicAcid
Long Chain Poly Unsaturated
FattyAcid(Omega 3) :
ARA-0.47% DHA-0.32%
(neuro-visualmaturation)
Maternal Milk-The Gold Standard
FATS (3-4g/100ml) :Energy, psychomotor development
•MINERALS, VITAMINS and TRACE ELEMENTS :
Metabolism
–Moderate mineral content in Sodium, Chloride,
Potassium
•Respect of infants renal immaturity
–Iron and Calcium highly absorbed (bioavailability +++)
–Ca: Ratio Ca/P= 2
Maternal Milk-The Gold Standard
Metabolism
–Moderate mineral content in Sodium, Chloride,
Potassium
•Respect of infants renal immaturity
–Iron and Calcium highly absorbed (bioavailability +++)
–Ca: Ratio Ca/P= 2
Maternal Milk-The Gold Standard
P
52
Calcium
MAIN BONE COMPONENT
Phosphorus
P
C
C C
Calcium Phosphate Cristals
Vit.D
BONE BINDING
►Ideal Ratio Ca/P : 1-2*
*ESPGHAN, infant preparation
Bonemineralization
Maternal Milk-The Gold Standard
52
Calcium
MAIN BONE COMPONENT
Phosphorus
P
C
C C
Calcium Phosphate Cristals
Vit.D
BONE BINDING
►Ideal Ratio Ca/P : 1-2*
*ESPGHAN, infant preparation
Bonemineralization
Maternal Milk-The Gold Standard
Ironphysiologicalrole
Iron
T Lymphocytes
function
IgG levels
Phagocytic
activity
DEFENSES
Hemoglobin
synthesis
(Redbloodcells)
CELL OXYGENATION
Infants Iron stores are
depleted from 6 months age
Maternal Milk-The Gold Standard
Iron
T Lymphocytes
function
IgG levels
Phagocytic
activity
DEFENSES
Hemoglobin
synthesis
(Redbloodcells)
CELL OXYGENATION
Infants Iron stores are
depleted from 6 months age
Maternal Milk-The Gold Standard
Dangers of Unmodified Cows
Milk
High renal solute load;
•Hypernatraemia
(increase sodium levels in blood)
•Hyperosmolality
–(the condition especially of a bodily fluid of having
abnormally high osmolarity
•Hypocalcaemia
–(low calcium levels in blood)
Milk
High renal solute load;
•Hypernatraemia
(increase sodium levels in blood)
•Hyperosmolality
–(the condition especially of a bodily fluid of having
abnormally high osmolarity
•Hypocalcaemia
–(low calcium levels in blood)
Weaning
•For the first 6 months babies cannot properly
digest solid food.
•Commence weaning at 6months old and increase
so that by 12 months solids are the main part of
the diet with milk to drink along side.
•Do not rush or force-feed.
•Full fat cows milk can be used from 12 months.
•For the first 6 months babies cannot properly
digest solid food.
•Commence weaning at 6months old and increase
so that by 12 months solids are the main part of
the diet with milk to drink along side.
•Do not rush or force-feed.
•Full fat cows milk can be used from 12 months.
Basics of
Nutrition
Understand the fuel your body
needs and how it is used.
Thank You
Nutrition
Understand the fuel your body
needs and how it is used.
Thank You
Tags
Categories
HealthcareDownload
Download Slideshow Get the original presentation fileQuick Actions
Statistics
- Views 230
- Slides 48
- Age 550 days
Related Slideshows
36
Clinical approach Dyspnoea A simple and practical approach.pptx
ShajahanPS
33 views
238
Cancer Awareness therapy for public by Dr Kanhu Charan Patro
kanhucpatro
33 views
41
Prof Satyadas Memorial oration Kozhikode.pptx
ShajahanPS
29 views
26
Viral Conjunctivitis and it;s managment.pptx
ZaidAzhar
41 views
30
Essential Thrombocythemia 15 Years of Experience at the Hematology Department, Algies, Algeria.pdf
sbelakehal
37 views
10
Hypertension sign symptoms cmdt style with regime
androiddabest
38 views