Balance Diet

Introduction to Nutrition And Health, Introduction Of Balance Diet, Healthy Benefits of a Balanced Diet, WHO Recommendations For Balanced Diet, Nutrition Deficiency Diseases, Deficiency Diseases Induced Due To Deficiency Of Proteins, Symptoms, Treatments And Preventions of Kwashiorkor and Marasmus, Treatments And Preventions of Of
Vitamins, Treatments And Preventions of Minerals,Ill Effects Of Junk Foods, Types Of Junk Foods, Appealing nature of Junk Food, Adverse Effects of Junk Food, Nutritive And Calorific Values of Various Foods, Daily Calorific Requirements, Fortification of Food, Types of Fortification, Benefits of Fortification, Introduction To Food Adulteration, Safe Food Handling, Adulteration Of Foods, Adulterants And Their Harmful Effects, Artificial Ripening, Effects Of Artificial Ripening, Pesticides, Uses Of Pesticides, Effects Of Pesticides, Genetically Modified Foods, Advantages Of GM Crops, Potential Benefits (Long-Term Effects),Disadvantages Of GM Crops, Dietary Supplements, Types of Supplements, Benefits, Dietary Supplements And Their Roles, Indications, Nutraceuticals, Concept of Neutraceuticals, Nutraceuticals Benefits, Classification, Dietary Supplement Health And
Education Act (DSHEA), Medicinal Plants Used as
Neutracuticals, Drug – Food Interactions.

1. Nutrition And
Health
PRESENTED BY
MS. MONIKA P. MASKE
ASSISTANT PROFESSOR
M. PHARM
(PHARMACEUTICAL CHEMISTRY)
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Ms. M. P. Maske

2. Introduction Of Balance
Diet
•Adietthatcontainsadequateamountsofallthenecessary
nutrientsrequiredforhealthygrowthandactivity.
•Ahealthydietprovidesthebodywithessentialnutritionlike
fluid,adequateessentialaminoacidsfromproteins,essentialfatty
acids,vitamins,mineralsandadequatecalories.
•Abalanceddietshouldprovide60-70%oftotalcaloriesfrom
carbohydrates,10-12%fromproteinsand20-25%fromfat.
•Abalanceddietalsoofferfiber,antioxidantsandnutraceuticals.
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Ms. M. P. Maske

3. Healthy Benefits of a Balanced
Diet
•It increase energy.
•Improve the body functioning and boost the immune system.
•Prevents weight gain.
•Avoid nutritional deficiencies.
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Ms. M. P. Maske

4. •Helps to treat diabetes and high BP.
•It prevents the risk of developing diseases like DM, cancer,
heart diseases, etc.
•Reduces symptoms and manage illness.
•It makes energetic, manages weight and helps to fight stress.
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Ms. M. P. Maske

5. WHO Recommendations For
Balanced Diet
•Eat same amount of calories that your body is using.
•Limit intake of fats.
•Increase the consumption of green vegetables, fruits, nuts
grains, etc.
•Limit intake of sugar and salt.
•Essential micronutrients like vitamins and minerals.
•Avoid contaminated food.
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Ms. M. P. Maske

6. Nutrition Deficiency Diseases
•Anutritionimbalancegivesrisetovarioussideeffectsandconditions
thatleadtoseriousdiseases.
•Whichaffectsbodyorgansaswellashealth.
•Symptomsofnutrientimbalanceoccurduetofooddiversity,long
durationofstressandbodyincompatibletoabsorbthenutrientsfor
growthanddevelopment.
•Thequantitativeorqualitativedeficiencyofessentialnutrientsor
inabilitytoabsorbthemleadstomalnutrition.
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Ms. M. P. Maske

7. Diseases Induced Due To Deficiency
Of Proteins
•The protein deficiency state is Protein Calorie
Malnutrition (PCM), frequently affects the infants and 1-3
years of children.
•PCM characterised by,
Malnutrition Monkey-like faces
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Ms. M. P. Maske

8. Features Kwashiorkor Marasmus
Definition Protein deficiency with adequate calorie intake.Serious caloric malnutrition.
Symptoms Growth failure, anaemia, dark hair, swollen
stomach.
Growth failure, anaemia, monkey-
like faces, thin limbs.
Morphology Enlarge fatty liver Shrinkage (Atrophy) of tissues and
organs.
Treatment
Depends on conditions, treat with maintaining
BP, diet which contain carbohydrates, proteins.
-Vitamin and mineral supplements.
Proper diet should given , protein
rich food.
Prevention Diet should have enough carbohydrates,
proteins like meat, fish, eggs, etc.
Diet should have complete
nutritional foods.
Symptoms, Treatments And Preventions of Kwashiorkor
Marasmus
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Ms. M. P. Maske

9. Treatments And Preventions of Of
Vitamins
•Vitamin supplement are given.
•Vitamin deficiency also treat with various oily and dry forms
of retinol esters, retinal esters and retinal palmitate.
•It also treated with balance diet or improve diet.
•Educating peoples about importance of vitamins.
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Ms. M. P. Maske

10. Treatments And Preventions of
Minerals
•Dietary changes : Mineral deficiency corrected by changing diet.
Ex. Anaemic patient take iron from meat, eggs, etc.
•Supplements : Mineral deficiency cannot treat with alone so it
take with multivitamins or mineral supplements. Ex. Vit. D taken
with Calcium.
•Emergency Treatment : Minerals and nutrients are given by IV
for several days.
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Ms. M. P. Maske

11. Ill Effects Of Junk Foods
•Junkfoodsarefooditemswithverysmallornonutritional
valuesuchascolddrinks,burgers,cadies,etc.
•Afoodthatishighinfat,sodium,sugarandprovideshigh
caloriesyetuselessinvalueisknownasjunkfood.
•Junkfoodisgivenveryattractiveappearancebyaddingfood
additives,colourstoenhanceflavour,texture.
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Ms. M. P. Maske

12. Types Of Junk Foods
•Refinedfood:Thesugarinmoreamount,increasesunwantedfat
becausesugarconvertstofat.Ex.Bread,oils,pasta,flour,etc.
•HydrogenatedFatsandOils:Thelargeamountoffatsresultsinheart
diseasesorstrokesbecauseoffatdepositioninarteries.Ex.Cookies,
burgers,chips,etc.Omega-3fattyacidsisalternativeoffatsandoil.
•Salts:TheexcessamountofsaltcauseshighBP.Largeamountoffood
presentinpackedfood.
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Ms. M. P. Maske

13. Appealing nature of Junk Food
Factors makes it appealing:
•Time factor : Junk food addiction is high, easy to prepare and ready
to consume within no time.
•Taste factor : Great test, achieved by using oils, salts, sugars.
•Attractiveness : Packing of foods has very attractive appearance by
adding additives and colors to enhance flavor.
•Advertising factor : Major role in attracting the public, particularly in
children and adolescents to junk food.
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Ms. M. P. Maske

14. Sr.
No.
AdverseEffects of Junk
Foods
Description
1. Reduced Appetite The junk food fill stomach in very short time for longer
time.
2. Digestive Disorders Junk food damages the blood sugar level due to
presences oflarge amount of carbohydrates.
3.
Respiratory Problems
Obesity causes breathing problems, asthma, etc.
4.
Affect Nervous System
Lead to acute depression.
5. Dull and Lifeless Skin Increases acne, itching,other body problems.
Adverse Effects of Junk Food
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Ms. M. P. Maske

15. Sr. No.
AdverseEffects of Junk
Foods Description
6. Erosion ofTeeth
Enamel gets affect if junk food is not
controlled.
7. Weak Bones DM,weak bones,.
8. Heart Diseases
Increase cholesterollevel, DM, Obesity,
Heart attack.
9.
Shortness of Breath
Obesity, DM, reduce stamina,.
10.
SplittingHeadaches
Increase or decrease blood sugar level.
11. Negative Calories
Extra calories causes obesity that reduces
stamina.
Adverse Effects of Junk Food
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Ms. M. P. Maske

16. Sr. No.AdverseEffects of Junk
Foods
Description
12. Increased BP Heart attack causes.
13.
Increased LDL Levels
cholesterol need for breakdown of fats, blood level,
andhealthy heart its not possible with high intake
of junk food.
14. Behavioral Issues Affect CNS, Aggressive, dull, etc.
15. Obesity Reduce stamina, breathing problem, constipation,
heart problem, social embarrassment.
16. Memory Loss Uncontrolled junk food causesmemory loss and
learning problems.
17. Diabetes High blood sugar level
18. Kidney Diseases Malfunctioning of kidney, kidney failure.
Adverse Effects of Junk Food
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Ms. M. P. Maske

17. Nutritive And Calorific Values of
Various Foods
1. Cereals And Millets –Cereals include wheat, rice maize, while
millets include jowar, bajra, etc.
•About 100gm of cereals yield 350 kcal of energy.
•Rice is most consumed cereal in the world and contains 6-9% of
protein.
•Wheat is the major food and contains 9-16% of proteins and
source of energy.
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Ms. M. P. Maske

18. •Maize,maizecornallcontainstryptophan.
•Milletsincludejowarwhichcontain9-14%andbajra
contains10-14%ofproteins.
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Ms. M. P. Maske

19. 2. Pulses –Pulses contain 20-25% of proteins and it includes red
grams black gram, green gram, arhardal, etc.
3. Vegetables –It includes green vegetables, potato, carrot, onion,
etc and contains 150-200gm of vegetables should add in our diet
per day.
4. Nuts and Oils Seeds –It includes cashew nut, coconut,
walnut, almonds, mustered seeds, cotton seeds, etc.
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Ms. M. P. Maske

20. 5.Fruits–Fruitsareprotectivefood,whichincludesgrapes,
bananas,mangoes,etcandintakeoffruitsisrecommendedis85-
100gm.
6.AnimalFood–Meatincludesfish,eggsand15-20%ofproteins.
Eggsarerichinnutrientsandcontains9essentialaminoacids.
7.Fats–Vegetablefatsaresuperiorthananimalfats.
8.SugarandJaggery–Jaggeryissourceofironandhoneyisgood
sourceofcarbohydrate.
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Ms. M. P. Maske

21. 9.CondimentsandSpices–Itincludescardamom,ginger,clove,
garlic,saffron,etc.itenhancestaste,colour,flavourandincreases
appetite,absorptionoffood.
10.MilkandMilkProducts–Itincludescurd,ghee,butter,
cheese,khoa,buttermilk,etccontains90-95%ofmilk.Milk
containsproteins,carbohydrates,mineralsandvitamins.
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Ms. M. P. Maske

22. Calories
•Every person needs a certain quantum of energy measured in
term of calories.
•Energy needs for internal body processes, growth, activity,
utilization of food these activities are called as basal
metabolic processes.
•It measured in term of cal/kg/hr it also term as Basal
Metabolic Rate (BMR).
•Hypothyroidism increases BMR.
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Ms. M. P. Maske

23. Sr. No. Type Calorie Intake
1. Sedentary work 2400 (men); 1900 (women)
2. Moderate work 2800 (men); 2200 (women)
3. Heavy work 3900(men); 3000(women)
4. Pregnant women Normal + 300
5. Lactating mother Normal + 700
6. Infants 100 -120/kg
7. Children 1200 –2100/kg
8. Adolescents 2500-3000 (boys); 2200 (girls)
Daily Calorific Requirements
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Ms. M. P. Maske

24. Sr. No. Physical Activity Energy in Cal/kg/hr.
1. Sitting and standing 1.7
2. Personal necessities (dressing,
bathing)
3.0
3. Walking 4.0
4. Active recreation (sports) 4.0
5. Sedentary occupations 1.7
6. Light industrial work 2.5
7. Heavy work 5.0
Energy Cost of Physical Activities
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Ms. M. P. Maske

25. Fortification of Food
•Fortificationistheprocessofaddingnutrientsornon-
nutrientsbioactivecomponentstoedibleproducts.
•Fortifiedfoodsarethosenutrientsthatdonotnaturally
occurinthefoodareadded.
•Thepurposeoffoodfortificationwastoreducenutrient
deficiencies.
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Ms. M. P. Maske

26. Food Products Fortifying Agents
Salts Iodine , iron, flour
Sugar, tea Vitamin A
Vegetable mixture, proteins Vitamin, minerals
Orange juice Calcium
Fortified Food
oMicronutrients involved in fortification are iron, vitamin A, iodine,
zinc, folate, selenium, fluorides.
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Ms. M. P. Maske

27. Types of Fortification
1. Biofortification -is the process in which food crops can be grown
to improve their nutritional value known as biofortification.
2. Microbial biofortification and synthetic biology –The addition of
probiotic bacteria.
3. Commercial and industrial fortification –Addition of
micronutrients at the time of processing like rice, sugar, oil, salt, etc.
4. Home fortification –Ex. Vitamin D drops.
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Ms. M. P. Maske

28. Benefits of Fortification
•Its excellent method for improving health.
•It does not modified the food characteristic.
•Implement fast and improve health in short time.
•Its safe method of improving nutrition among people.
•Its cost-effective method.
•Its possible to add one or more micronutrients.
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Ms. M. P. Maske

29. IntroductionTo Food
Adulteration
•Food safety is extremely important.
•If its not followed than it leadto food poisoning and food
borne illness.
•Food safety involves the procedures followed at the time of
preparation, handling and storage of food.
•Safe food handling practices and procedure should followed
at every stage of food of production life cycle.
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Ms. M. P. Maske

30. Safe Food Handling
•Have a food safety plan.
•Workers should frequently wash their hands.
•Soap dispenser should used instead of soap bar.
•Hands not washed in sinks.
•Hands should dry with a paper towel.
•Gloves, mask and cap should used.
•Net, washed cloths are used while cooking.
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Ms. M. P. Maske

31. •Food should not left uncover.
•Food worker should not touch their nose, teeth, ear and hairs.
•Food should not be tasted with fingers or with same spoon
repeatedly.
•Sharp equipment's should handled with care.
•Before opening food top of it should be cleaned.
•Food workers should maintain personal hygiene.
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Ms. M. P. Maske

32. Adulteration Of Foods
•Foodadulterationisthepracticeofadulteratingfoodor
contaminatedmaterialbyaddingadulterants,whichispoor
qualitysubstancesaddedtofoodforbenefits.
•Additionofadulterantsreducesthenutritivevalueoffood.
•Theadulterantsavailableinallfoodproductsconsumed
daily.
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Ms. M. P. Maske

33. Food Products Adulterants Harmful Effects
Milk and Curd Water starch powder Stomach disorders
Ghee, Cheese and
Butter
Mashed potatoes, vanaspati, starch
powder
GI disturbance, Stomach
disorders
Grains Dust, stones, weed seeds, damaged
grains
Liver disorders, toxicity in
body
Pulses Dyes, chemicals Stomach disorders
Coffee Powder Chicory, tamarind seeds powder Diarrhoea
Tea Artificial colouring agents
sugar Chalk powder, washing soda, urea,
etc.
Stomach disorders, kidney
failure
Adulterants And Their Harmful Effects
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Ms. M. P. Maske

34. Food Products Adulterants Harmful Effects
Pepper Dried papaya seeds, blackberriesAllergies, stomach and skin
irritation
Mustered seeds Argemone seeds contraction., increased excretion
Honey Dextrose, sugar, corn syrup Stomach disorders
Edible oils Mineral oils, castor oil, artificial
colour
Gallbladder cancer, allergies,
paralysis
Turmeric powder Pesticides, dye, lead metal Cancer, Stomach disorders
Chilli and Coriander powder Redbrick powder, red lead,
colours
Metal toxicity, cancer, lead
poisons, tumours, BP variations
Cumin seeds Coloured grass seeds, charcoal
dust
Stomach disorders
Jam, juice, candies Dyes Cancer
Jaggery Washing soda, powder Vomiting, Stomach disorders
Adulterants And Their Harmful Effects
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Ms. M. P. Maske

35. Artificial Ripening
•Ripeningisaphysiologicalprocesswhichmakesthemedible,
palatableandnutritious.
•Fruitsripenontheplantorafterharvest,thegeneralchanges
associatedwithripeningaresofteningofthefruits,changein
colouranddevelopmentofaromaandflavour.
•Itreducessournessandincreaseinsweetnessofthefruits.
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Ms. M. P. Maske

36. •Usuallyfruitsproduceethylenegas,aplanthormone,
naturallywhichripensthefruits.
•Theinsteadofwaitingforthenaturalprocessforrepining,
whenartificialsubstancesareusedtoaccelerateripening
offruits,processknownasartificialripening.
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Ms. M. P. Maske

37. Effects Of Artificial Ripening
EthyleneGlycol:
•Diethyleneglycol,triethyleneglycol,methanol,aldehydic
oxidationproductsarethemajorimpuritiesethyleneglycol.
•Diethyleneglycolishighlytoxicitleadstoacuterenal
failure,mayitcausesdeathwhenitindigested.
•Triethyleneglycolislesstoxic.
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Ms. M. P. Maske

38. Ethephon:
•Phosphoricacidandmonochloroethylesterofphosphoric
acidaremajorimpuritiesofethephon.
•Itleadstoburninjury,systemicpoisoningonskin.
Kerosene:
•Sulphur,hydrocarbonsaremajorimpuritiesofkerosene.
•Pulmonaryinjuriesmayleadtodeathonhigh
concentration.
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Ms. M. P. Maske

39. CalciumCarbide:
•Arsenic,phosphoroushydridearepresentincalcium
carbide.
•Itproducevomiting,diarrhoea,burningsensation,thirst,
weakness,irritation,burningineyesandskins,skin
ulcers,cough,shortnessofbreath.
•Thisismostcommonlyusedchemicalartificialripening
andpopularlyknownasMasala.
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Ms. M. P. Maske

40. Pesticides
•Pesticidesas any substance or mixture of substances
intended for preventing, destroying or controlling
any pests and diseases.
•Pesticidesare broadly classifiedas insecticides,
herbicides, fungicides, bactericides, etc.
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Ms. M. P. Maske

41. Uses Of Pesticides
•Theimportantuseofpesticidesaretheysavefarmerby
protectingcropsfrominsects.
•Iscontrolpestsandplantdiseasesvectors.
•Itcontrolhuman/livestockdiseasesvectors.
•itcontrolorganismthatharmhumanactivitiesand
structures.
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Ms. M. P. Maske

42. Effects Of Pesticides
•Useofpesticidesreducethegeneralbiodiversityinthesoil.
•Acuteeffects-Acuteeffectsinworkersthathandlepesticideslike
abdominalpain,dizziness,headaches,nausea,vomiting,skinand
eyeproblems.
•Longtermeffects–Skin,kidney,breast,lungcancers.
•Amotherthatexposuretopesticidesduringpregnancyis
associatedwithanincreaseinchildriskofleukaemia,brain
cancer.
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Ms. M. P. Maske

43. Effects Of Pesticides43
Ms. M. P. Maske

44. Genetically Modified Foods
•GMfoodsarederivedfromorganismswhosegeneticmaterial
(DNA)modifiedbyusingmodernbiotechnology,genetechnology,
recombinantDNAtechnologyandgeneticengineering.
•Itpreventthecropsfromplantdiseasesorincreasethetoleranceof
plants.
•Ingeneticmodificationthetransfergenesfromonespeciestoanother
becauseofitscreatedfromsamematerial.
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Ms. M. P. Maske

45. Advantages Of GM Crops
•It grow fast at low cost.
•They achieve the desired change in very few generations.
•Allows greater precision and selecting traits.
•Reduce the risk of random occurrence of undesirable traits.
•They allow a much wider selection of traits for enhancement.
•Improved nutritional content and improved sensory
properties.
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Ms. M. P. Maske

46. Potential Benefits (Long-Term
Effects)
•Improve the agricultural yield with less labour and cost input.
•Provide benefits to the soil.
•Reduced the used of pesticides and herbicides.
•They can grow even environmental condition are not optimum.
•It removed toxic or allergentscomponents.
•Improve the nutritional flavour, texture of food.
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Ms. M. P. Maske

47. Disadvantages Of GM Crops
•Environment:Undesiredenvironmentaleffectsinclude
nontarget.
•Health:NoevidencethatGMfoodsareunsafe.Maybe
sometimesallergens,toxins,decreasednutrientsand
antibioticresistance.
•Allergens:Proteinsequencesarechangewithadditionof
newgeneticmaterial,isconcernthatmodifiedorganisms
produceknownorunknownallergens.
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Ms. M. P. Maske

48. •DecreasedNutrients:TheDNAofgeneticallyengineered
plantsisaltered,thatGMOshavedecreasedlevelofimportant
nutrients,asDNAisthecodeforproductionofnutrients.
•AntibioticResistance:Plantgeneticengineershavefrequently
attachedgenestheyaretryingtoinserttoantibioticresistance
genes.Theyreadilyselecttheplantsandtreatwithantibiotic
tonewgenes.Sometimesthesetheantibiotic-resistancegenes
topathogensinbodyandmakeantibioticlesseffective.
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Ms. M. P. Maske

49. •IntroductiontoToxins:Residualtoxinsreleasefromgene
introducedintoBacillusthuringiensis(Bt)cropsarenot
harmhumans.
•NaturallyOccurringToxins:Thegeneticengineeringcan
unintentionallyincreasesthenaturallyoccurringplant
toxins.Traditionalplantbreedingcanalsoresultsinhigher
levelsofplanttoxins.
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Ms. M. P. Maske

50. Dietary Supplements
•Thesupplementsincludesvitamins,minerals,amino
acids,enzymes,herbsandotherbotanicals.
•Dietarysupplementsaremarketedastablets,
capsules,softgels,powdersandliquids.
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Ms. M. P. Maske

51. Types of Supplements
3 Types of supplements :
•Natural -These supplements are extracted from plants,
animal tissues or inorganic materials like seawater and
rocks.
•Semi-synthetic -These supplements are extracted from
natural sources and then changed chemically.
•Synthetic -These supplements are produced by artificial
methods.
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Ms. M. P. Maske

52. Benefits
•Codliveroil,irontabletsandmultivitaminsaretakento
preventdeficiencydisease.
•Topreventeffectsofnutrientinsufficiency.
•Reducetheriskofchronicage-relateddiseasesuchas
cancer,heartdiseases,etc.
•Toimproveimmunesystem.
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Ms. M. P. Maske

53. •Tocureorreducethesymptomsofnon-deficiencydisease
suchasdepression.
•Facilitiesathleticperformance.
•Increasetheneedfornutrient.
•Tofacilitatetheintakeduringpregnancy,illnessorold
age.
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Ms. M. P. Maske

54. Sr. No.Dietary Supplements
Roles
1. Vitamins Itmaintainproperfunctioningandhealthofthebody.Vit.
Ckeepscellshealthy,Vit.Aforeyevisionandhealthy
skin,Vit.Dforregulatecirculation,forstrongteeth,bones
andVit.Eformaintaincellstructure.
2. Minerals ForHealthylivehood,forgrowth,repairandregulationof
bodyfunction.
3. Fibers Regulatethebody'suseofsugars,helpingtokeephunger
andbloodsugar.
Dietary Supplements And Their Roles
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Ms. M. P. Maske

55. Sr. No.Dietary Supplements Roles
4. Proteins
Buildingblocks,Regulateshaemoglobin,
formationofenzyme,hormones,Produces
digestivejuicesandantibodies.
5. Amino Acids Buildingblocksofproteins.
6. Prebiotics Beneficialforgrowthoflargeintestine
bacteria(Bifidobacterial&Lactobacilli).
Dietary Supplements And Their Roles
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Ms. M. P. Maske

56. Indications
•EnsuringHealthandWellness–Celldamagepreventedby
neutralisingfreeradicals,antioxidants,consumedindividuallyor
asmultivitamins.
•ImprovingAthleticPerformance–Usedbyathletesformeeting
orexceedingthenutritionaldemandsofcompetitivebody
building.
Ex.Creatine,Dehydroepiandrosterone(DHEA)arethemost
popularlyused.
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Ms. M. P. Maske

57. •Enhancing Personal Appearance –
Propre diet enhance the appearance and make
healthy.
•Avoiding Pharmaceuticals –
Use of dietary supplement get relief from pain,
avoid GI side effects.
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Ms. M. P. Maske

58. Nutraceuticals
•In1989,StephenDefelicewascoinedthetermnutraceuticals
fromnutritionandpharmaceutical.
•Nutraceuticalsdefinearethefoodsorfoodingredientsthat
providemedicalorhealthbenefits.
•Nutraceuticalsaresubstancethatisconsideredasfoodorits
part,whichprovidesnutritionalvalueandotherhealth
benefits,includingdiseasepreventionorhealthpromotion.
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Ms. M. P. Maske

59. Concept of Neutraceuticals
Nutrition
Required for
health
Pharmaceuticals
Remedy for
sickness/injury
Neutraceuticals
Preventative
medical
approach
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Ms. M. P. Maske

60. Nutraceuticals Benefits
•It increase the health value of our diet.
•It help to avoid particular medical conditions.
•It have physiological benefits.
•It help us live longer.
•All therapeutic areas such as pain-killers, cold, cough,
sleeping disorders, digestion, prevention in cancer, BP,
depression, DM, etc has been covered by neutracuticals.
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Ms. M. P. Maske

61. Classification
•According to their food source
•According to their mechanism of action
•According to their chemical nature
•According to their higher contents in specific food
items
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Ms. M. P. Maske

62. Dietary Supplement Health And
Education Act (DSHEA)
•Actwaspassedin1994,anddietarysupplementsasfood
andnotdrugs.
•Adietarysupplement:Isaproductthatiscontainsoneor
moredietaryingredientslikevitamin,minerals,herbs,etc
foruseforincreasedailyintakeofthese.
•Labeledasa“Dietarysupplements”.
•Itsnotusedasconventionalfood.
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Ms. M. P. Maske

63. Medicinal Plants Used as
Neutracuticals
Plant Names Constituents Uses
Agaruscuscampestris
(Mushroom)
Glucose, fructose, glycogen, folic
acid, thiamine and riboflavin
Given in anaemic patients.
Aloe barbadensis(Aloevera)Glucose, galactose, mannose,
galacturonic acid, proteins.
Used in wound healing.
Laxatives and skin diseases.
Andrographis paniculate
(Kalmegh)
Andrographolide and
neoandrographolide
Antibacterial, anti-inflammatory,
immunosuppressive.
Azadirachtaindica (Neem tree)Proteins, fibres, fat,
carbohydrates, minerals
Leprosy, burning sensation,
ulcers, fevers, TB.
Citrus reticulata (Orange)Vitamin, citric acid, sugar Cough, chest pain, diarrhoea,
vomiting, diuretic.
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Ms. M. P. Maske

64. Medicinal Plants Used as
Neutracuticals
Plant Names Constituents Uses
Curcuma longa
(Turmeric)
Proteins, fat,
carbohydrates, fibres,
minerals
Skin tumours, gastric ulcers, jaundice, anti-
inflammatory, hepatitis
Emblicaofficinalis
(Amla)
Proteins, carbohydrates,
fibres, minerals
Help in Lung infection and respiratory infection,
balance endocrine system.
Eugenia jambolana
(Jamun)
Tannins, glycosides
jambolin, starch, sugar,
resin, gallic acid
Diabetes, diarrhoea, ringworm.
Lactobacillus
acidophilus DDS-1
strain (Probiotic)
Stimulate immune system, dermatitis, cancers.
Streptococcus
thermophilus (Probiotic)
Recovery in malnutrition, antioxidants, anti-tumor.
Zingerberofficinal
(Ginger)
Antibacterial, antifungal, hypoglycaemic, anti-
inflammatory, anti-parasitic.
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Ms. M. P. Maske

65. Drug –Food Interactions
•Whenafood/nutrientsalterstheeffectsofdrug,alteration
isknownasdrug-foodinteraction.
•Drug-foodinteractioncanoccurwithprescriptiondrugs,
herbalproductsanddietarysupplements.
•Riskforfood-druginteractionsareage,gender,medical
history,numberofmedicationuse,patientnon-compliance,
etc.
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Ms. M. P. Maske

66. Drug –Food Interactions
Ms. M. P. Maske
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67. Some Common Drug-Food
Interaction
Drug Class Food That Interact Effect What To Do
Analgesic-AcetaminophenAlcohol Increase liver toxicity riskAvoid alcohol
Antibiotic-
-Tetracyclines
-Amoxicillin, penicillin,
Zithromax, erythromycin
-Nitrofurantoin
-Dairy products:
iron supplements
-Food
-Food
-Decrease drug
absorption
-Decrease drug
absorption
-Decrease GI stress,
sloewdrug absorption
Avoid milk before and
after food.
Take with food or
milk.
Antifungal-GriseofulvinHigh-fat meal -Decrease drug
effectiveness
Avoid excess vit. C
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Ms. M. P. Maske

68. Drug Class Food That Interact Effect What To Do
Anticoagulant-
Warfarin
Food rich in vit. KDecrease drug
effectiveness
Limit foods high in vit. K
Anticonvulsant-
Phenobarbital,
primidone
-Alcohol,
-Vit. C
-Increases drowsiness
-Decrease drug
effectiveness
-Avoid alcohol
-Avoid excess vit. C
Antihistamine-
Diphenhydramine,
Chlorpheniramine Alcohol Increases drowsinessAvoid alcohol
Anti-hyperlipemic-
Lovastatin
Food Enhance drug
absorption
Take with food
Diuretic-
Spironolactone
Food Decrease GI irritationTake with food
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Ms. M. P. Maske

69. Drug Class Food That Interact Effect What To Do
Anti-hypertensive-
Felodipine, Nifedipine
Grape fruit juice Increases drug absorptionChanging diet with
consult your physician
Anti-inflammatory-
Naproxen, Ibuprofen
-Food or milk
-Alcohol
-Decrease GI irritation
-Damage or stomach
bleeding
Take with food or milk
Avoid alcohol
Psychotherapeutic-
MAO inhibitors:
Isocarboxazide,
Tranylcypromine,
Phenelzine
Foods high in
tyramine: cheeses,
pickled, bananas.
Risk for hypertensive
crisis
Avoid foods high in
tyramine
Acid Blocker-Ranitidine,
cimetidine, famotidine,
nizatidine
Vit. B12 Decrease vitamin
absorption
consult your physician
regarding B12
supplements
Antineoplastic-
Methotrexate
Folic acid, Vit. B12Decrease vitamin
absorption
consult your physician
regarding supplements
Laxative-Fibercon, MitrolanVitamins and MineralsDecreases nutrient
absorption
consult your physician
regarding supplements
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Ms. M. P. Maske

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Ms. M. P. Maske