History and concepts of nutrition

1st year BSc Nursing Nutrition

1. Program: B. Sc Nursing , Second Year BNSG - 201 Nutrition & Biochemistry Unit No.1. Introduction Topic- Nutrition: History Concepts Lecture No. 1 Dr. S udharani B Banappagoudar Professor, SONS/OBG 1 BNSG 201

2. NUTRITION - UNIT I INTRODUCTION 2 BNSG 201

3. O utline Introduction History Basic concepts in nutrition Learning outcomes Exercise References 3 BNSG 201

4. INTRODUCTION 4 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 > What are Nutrients? The foods we eat contain nutrients. Nutrients are substances required by the body to perform its basic functions. Nutrients must be obtained from our diet, since the human body does not synthesize or produce them. Nutrients have one or more of three basic functions: they provide energy, contribute to body structure, and/or regulate chemical processes in the body. These basic functions allow us to detect and respond to environmental surroundings, move, excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients required for the body to function and maintain overall health. These are carbohydrates, lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be harmful (such as natural toxins common in plant foods and additives like some dyes and preservatives) or beneficial (such as antioxidants).

5. INTRODUCTION Nutrition is The provision of the materials necessary in the form of food to cells and organisms to support life. Healthy diet prevents or alleviates - common health problems. 5 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

6. Objectives <SELO: 1,4,9,13 > <Reference No.: R 1,R2 > 6 BNSG 201 By the end of this chapter, you will be able to: Describe basic concepts in nutrition, including different types of nutrients and calories Describe factors that affect your food choices and nutritional needs Describe the importance of research and scientific methods to understanding nutrition Describe malnutrition and the role of nutrition in health and disease

7. NUTRITION - UNIT I Nutrition History, Concepts, Role of nutrition in maintaining health Nutritional problems in India National nutrition policy Factors affecting food and nutrition: Socioeconomic, cultural, traditional, production, system of distribution, life style and food habits etc. Role of food and its medical value Classification of foods Food Standards Elements of nutrition: Macro and Micro Calorie, BMR 7 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

8. History Nutrition is a new field of study - about 100 years old. Hippocrates had recognised diet on a component of health as early as 300 BC. Past 100 years - The importance of CHOs, Lipids and Proteins for normal growth and development were recognised. The next nutrition breakthrough was the discovery of vitamins. 8 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

9. History Vitamin A in 1913, Vitamin C in 1919, Vitamin D in 1925, Vitamin K in 1935, Vitamin E, B1(Thiamine),B6(Pyridoxine)-1936, Vitamin B2 (Riboflavin) in 1935, Vitamin B9 (Folic acid) in 1948. Nutrition was officially recognized as an independent field of study in 1928 with the formation of American Institute of Nutrition. 9 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

10. History It took about half a century more for nutrition to achieve its current status as one of the most talked about scientific disciplines. Nutrition encompasses not only the study of vitamins, minerals and other foods, but also diverse subjects as alcohol, caffeine and pesticides. 10 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

11. History Besides, nutrition research tries to find out the impact of food on body by examining the progress in allied fields, such as physics, chemistry, biochemistry and immunology. 11 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

12. CONCEPTS Nutrition, Dietetics, Food, Diet 12 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

13. CONCEPT - NUTRITION Nutrition is defined as the science of food and its relationship to health. It is food at work in the body. It includes everything that happens to food. It is the study of nutrients and processes by which they are used by the body. It is concerned with the part played by nutrients in the body growth, development and maintenance. 13 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

14. CONCEPTS - DIETETICS Dietetics are the practical application of the principles of nutrition, which includes planning of meals for the healthy as well as the sick. Good nutrition means maintenance of nutritional status that enables us to grow well and enjoy good health. 14 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

15. CONCEPTS - FOOD Food is vital for human existence just as air and water. Food may be defined as anything eaten or drunk, which meets the needs of tissue building, regulation and protection of the body and its energy needs. Food: raw material from which bodies are made. Intake of right kinds and amounts can ensure good nutrition and health - evident in one’s appearance, well-being and efficiency. 15 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

16. CONCEPTS - DIET Diet: Diet refers to whatever people eat, drink each day. It includes the normal diet people consume and the diet people consume in groups (hotel diet), but will also be modified for the sick as part of their therapy (diet therapy). 16 BNSG 201 <SELO: 1,4,9,13 > <Reference No.: R 1,R3 >

17. EXERCISE 17 BNSG 403 History and Concepts of Nutrition

18. LEARNING OUTCOMES BNSG 201 18 The student Describe basic concepts in nutrition, including different types of nutrients and calories Describe factors that affect your food choices and nutritional needs Describe the importance of research and scientific methods to understanding nutrition Describe malnutrition and the role of nutrition in health and disease

19. Student effective learning outcome 1.Application of concepts of topic & it’s technological application.  2. Ability to interpret and analyze data into information and to design and conduct experiments. 3.Understanding available tools and products and ability to use it effectively. 4.Adaptive Thinking Skills BNSG 403 19

20. R e f e r ence 1.Essentials of nutrition and biochemistry for basic B sc nursing I clement 2. Food & nutrition for nurses ( B sc nursing)  by  Ruma Singh 3. A textbook of nutrition B .Sc (n) first year   Darshan Soni 20 BNSG 403

21. BNSG 403 21