Diet and nutrition

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1. Dietetics and nutrition BY S3 BNYS 2 ND SEM S-VYASA

2. CONTENTS… INTRODUCTION DEFINITION CLASSIFICATION OF FOOD PROXIMATE PRINCIPLE DIETARY GUIDELINES FOOD PYRAMID DIETARY GOALS SATTVIC PERSONALITY & THEIR FOOD RAJASIC PERSONALITY & THEIR FOOD TAMASIC PERSONALITY & THEIR FOOD CONCLUSION REFERENCE

3. INTRODUCTION… Diet - maintenance of good health T he prevention and cure of disease Primary source of energy Provides the essential nutrients Decides the strength & healthiness The fifth basic principle of nature cure

4. DEFINITIONS NUTRITION : It is said to be the utilization of the consumed food by the body NUTRIENTS : Molecules present in the food, which helps in the nourishment of the body DIET : It is the food prescribed according to the requirement of the body

5. CLASSIFICATION OF FOOD Food is mainly classified into 3 types…….. 1.Energy yielding 2.Body building 3.Protective

6. 1. Energy yielding food Our ordinary diet R ice , wheat , starchy vegetables ,cereals ,pulses ,nuts ,sugars & oils P roducing energy in the body S upply energy & keep the body warm A lso called as the ‘Fuel –food’

7. Energy rich foods Major nutrients Other nutrients Carbohydrates & fats Whole grain cereals, millets Protein, fiber, minerals, calcium, iron and B-complex vitamins Vegetable oils, ghee, butter Fat soluble vitamins, essential fatty acids Nuts and oilseeds Proteins, vitamins/minerals Sugars Nil

8. 2. Body building food To build the body and replace the worn-out tissues. Milk and its products, meat, fish, and eggs The other examples are legumes, dals , dried beans, peas and nuts Cereals also contain some body-building nutrients.

9. Body building foods Major nutrients Other nutrients Proteins Pulses, nuts, oilseeds B-complex vitamins, invisible fat, fibre Milk and milk products Calcium, vitamin A, riboflavin, vitamin B12 Meat, fish, poultry B-complex vitamins, iron, iodine, fat

10. 3. PROTECTIVE food Provide large number of the protective substances N atural foodstuffs contain one or more of these protective nutrients Green vegetables, fresh fruits, milk, meat, fish , and eggs Protective foodstuffs contain sufficient amounts of one or more of the protective nutrients so that a combination of them yields enough to maintain life

11. Protective foods Major nutrients Other nutrients Vitamins & Minerals Green leafy vegetables Antioxidants, fiber and other carotenoids Other vegetables/fruits Fiber, sugar and antioxidants Eggs, milk, and milk products and flesh foods Protein and fat

12. PROXIMATE PRINCIPLES Values given are per 100 gms of edible portion Name of the foodstuff Cereal grains and products Maize, dry Zea mays 11.1 3.6 1.5 66.2 2.0 Ragi, Eleusine caracana 7.3 1.3 2.7 72.0 6.4 Rice, parboiled, handpounded 8.5 0.6 0.9 77.4 2.8 Wheet (whole), Triticum aestivum 11.8 1.5 1.5 71.2 4.9 Protein Fat Carbo hydrates Iron Minerals

13. Name of the foodstuff Pulses and legumes Bengal gram (whole), Cicer arietinum 17.1 5.3 3.0 60.9 10.2 Soya bean, Glycine max Merr 43.2 19.5 4.6 20.9 11.5 Protein Fat Carbo hydrates Iron Minerals

14. PROXIMATE PRINCIPLES Name of the foodstuff Vegetables & Fruits Tomato, ripe 0.9 0.2 0.5 0.8 3.6 0.4 Sapota 0.7 1.1 0.5 2.6 21.4 2.0 Pineapple 0.4 0.1 0.4 0.5 10.8 1.2 Mango, ripe 0.6 0.4 0.4 0.7 16.9 1.3 Apple 0.2 0.5 0.3 1.0 13.4 1.0 Protein Fat Carbo hydrates Iron Minerals Fibre

15. 300 TO 400 GRAMS OF CEREALS LIKE RICE, WHEAT, RAGI, JOVAR 300 TO 400 Gms OF VEGETABLES 100 Gms OF FRUITS 300 ML OF MILK & MP 60 gms OF PULSES 20-25 gms OF SUGAR 10-15 gms FATS & OILS FOOD PYRAMID

16. Dietary guidelines Green leafy vegetables, other vegetables and fruits should be used in plenty. Cooking oils and animal foods-in moderation V anaspati /ghee/butter -use sparingly . Over-eating should be avoided Proper physical activity is essential Salt should be used in moderation.

17. Cont …. Food consumed should be safe and clean Healthy and positive food concepts and cooking practices should be adopted Water should be taken in adequate amounts B everages should be consumed in moderation Processed and ready-to-eat foods should be used judiciously Sugar should be used sparingly The elderly should eat a nutrient-rich diet

18. CONT… Have whole grams which are the source of fibers Use sprouts which are rich in vitamins Use complex carbohydrates like wheat which adds for the fiber and calories of the body Use the combination of PUFA and MUFA Use unrefined oils and flours

19. Dietary goals Maintain a state of positive health Ensure adequate nutritional status for pregnant women and lactating mothers Improve birth weights P romote growth of infants, children Achieve adequacy in all nutrients P revent nutrient deficiency diseases Prevent chronic diet-related disorders. Maintain the health of the elderly I ncrease the life expectancy

20. diet also counts for the physical activity and mental status of an individual……

21. According to the food taken, individuals can be classified into….. 1. Tamasic 2. Rajasic 3.sattvic

22. SATTVIC PERSONALITY People who follow the sattvic way of eating Clear-minded Balanced Spiritually aware They avoid alcohol, stimulants like tea, coffee, tobacco and non-vegetarian food S elfless

23. SATTVIC FOOD Sattvic food is always freshly cooked and simple, juicy It is light, nourishing , sweet and tasty It increases the energy of the mind and produces cheerfulness, serenity and mental clarity S attvic food is highly conducive to good health Milk , butter, ghee (clarified butter ), almonds, dates, moong (green gram) sprouts, barley, wheat, cereals, fresh vegetables and fruits The spices- turmeric, ginger, cinnamon, coriander, fennel ( saunf ) and cardamom

24. RAJASIC PERSONALITY Greedy, jealousy, angry, fantasy, egoistic and irreligious Interested in the four P's - power, prestige, position and prosperity They are go-getters and know how to enjoy life The rajasic man always plans to satisfy his palate The palate remains unsatisfied until the stomach is completely filled with pungent things and till the tongue is burnt with chillies .

25. RAJASIC FOOD This is food that is fresh but heavy It includes non-vegetarian food meat , fish, eggs, and chicken A ll whole pulses and dals (not sprouted) H ot spices like chillies, pepper V egetables including onion and garlic It benefits those who believe in action and aggression in a positive way such as business persons, politicians, and athletes Rajasic foods are bitter, sour, salty, pungent, hot and dry T ea , coffee, betel leaves, tobacco are rajasic articles of food

26. Tamasic personality Tamas brings about stagnation Such individuals suffer from intense mood swings Insecurity , desires, and cravings U nable to deal with others in a balanced way Self-centered Their nervous system and heart do not function optimally Aging is fast They usually suffer from conditions like cancer, heart disease, diabetes, arthritis, and chronic fatigue

27. TAMASIC FOOD This includes foods that are not fresh, impure, stale Overcooked and processed F oods made from refined flour ( maida ), pastries, pizzas, burgers, soft drinks , tea, coffee, tobaco,alcohol C anned and preserved foods like jams, pickles and fried foods S weets made from sugar, ice creams, puddings All spicy, salty, sweet and fatty foods Beef , fish, eggs, wine, garlic, onions and tobacco are tamasic foodstuffs.

28. conclusion EAT TO LIVE BUT DON’T LIVE TO EAT THE FOOD WE EAT DECIDES OUR PHYSICAL AND MENTAL STATUS WE ARE WHAT WE EAT “YOUR FOOD SHALL BE YOUR MEDICINE” -HIPPOCRATES

29. One who eats…… One time yogi Two times bhogi Three times rogi Four times no more

30. REFERENCES… www.wikipedia.com Nature cure By B hakru Tamasic , Rajasic , Sattvic Diet By Dr.H.R Nagendra

31. Thank you