Normal dietary requirements and deficiency diseases of each

AGA UMAR TARIQ

1. NORMAL DIETARY REQUIREMENTS AND DEFICIENCY DISEASES OF EACH OF THE CONSTITUENTSOF FOOD LECTURER:- UMAR TARIQ Msc OTT/ANAESTHESIA

2. Energy may be defined as the capacity to do work. We require energy to carry out the basic body functions It is also required to maintain vital process such as respiration, circulations. This energy we get from the food we eat. ENERGY

3. The main energy sources in diet are carbohydrates, fats and proteins 1 gram of protein yields 4 kcal of energy. 1 gram of fat yields 9 kcal of energy. 1 gram of carbohydrates yields 4 kcal of energy. About 60-70% of the total energy required by the body should come from carbohydrate foods 20-30% from the fats and 15 % from the proteins Energy value of food

4. Energy needed by the body is measured in kilocalories and usually expressed as calories. The international unit of energy is joule denoted by J 1 kilocalories = 4148 joules or 4.184 kilo joules Units of energy

5. Energy recommended by nutrition expert group Indian council of Medical research(ICMR) 196 For Male average weight 55 kg An adult sedentary worker:- 2,400 kcal Moderate worker:- 2,800 kcal Heavy worker such as (Farmer, labour,gardner) :- 3,900 kcal. Energy requirement

6. Sedentary worker:- 1,900 kcal Moderate worker:- 2,200 kcal Heavy worker :- 3,000 kcal During pregnancy:- +300 kcal During lactation :- +550 kcal INFANTS 0-6 months 100kcal/kg BW 7-12 months 120kcal/kg BW For female average weight 45 kg

7. Balanced diet is one which provides all the nutrients required for maintenance and regulation of body functions in adequate amount. the nutrients included in balanced diet are as following:- Carbohydrate foods to provide energy Protein foods for growth and repair of body tissues Fat to provide energy and for absorption of fat soluble vitamins Minerals and vitamins protective foods essential for digestion, absorption, transportation and utilization of the nutrients Balanced diet

8. Balanced diet must include:- Staple food:- wheat, rice , millets, carbohydrates, vegetables, potatoes and fruits like banana etc Protein foods:- pulses, legumes, milk products, meat fish eggs etc Protective foods:- green leafy vegetables, other vegetables and fruits etc Fats and sugars:- cooking oil, sugar etc Principles

9. Balance diet should provide protein 15-20% of daily energy requirement i.e. 1g/kg BW Fat should not exceed 20-30% of daily energy requirement out of total calories. Rest of energy come from carbohydrates Balance diet must provide all vitamins, minerals, and water in sufficient quantity. All factors age, sex, beliefs and working conditions should be considered while planning the menu.

10. Select food stuffs from all food groups Select the total amount of food stuffs for day`s menu Divide the total food stuffs in days, various meals 3-4 times a day Decide the menu Monitor the day`s diet for correct food group and quantity. Planning a balanced diet

11. Meal planning or menu planning is defined as, a simple process involving application of the knowledge of food, nutrients, food habits, likes and dislikes to plan wholesome and attractive meals. Meal planning is a pleasant and satisfying task when the family shares together the happy experiences on the family table. In the hospital, it becomes one of the important responsibilities of the nurse and dietetics department to plan the meal for the patient according to their disease and condition i.e. Diet in surgical condition, diet for cardiac patients, and diet for renal diseases etc Meal planning

12. To meet the nutritional needs of the individuals and the patients in the hospital To fasten the recovery of the patient To plan meals within the food cost To provide variety of foods To save money, time and energy To improve the quality of food To improve the appetite so that maximum diet is consumed and wastage is minimized. Aims of meal planning

13. To meet the nutritional needs, successful meal planning depends on many factors and principles which should be kept in mind while planning the meals for the family or for the patient in the hospital Disease condition of the patient:- to plan the diet for patient is an important task of the nurse in the hospital, so meal planning should be done according to the disease of the patient,e.g. High protein and vitamin diet for operated patient, liquid and soft diet for seriously sick patient Principles of meal planning

14. 2. Family composition:- Meal planning in the family is influenced by its composition, age, sex, occupation of family member. No two persons have exactly the same nutritional needs. So planning should be done by keeping the individual needs of all members in mind. 3. Meal planning should meet the nutritional requirement:- a good menu is one which will not only provide adequate calories, fat and proteins but also vitamins and minerals which are essential for the physical well-being of each member of the family by keeping them strong, healthy and free from diseases

15. 4. Planning should save time and energy:- Meal planning should be done in such a way that recipies should be simple, Time and energy can be saved by using pressure cooker and microwave etc 5.Economic consideration:- Meal planning should satisfy the budget of the family. The cost of the meal can be reduced by using Seasonal foods. Combination of foods like cereals and pulses, locally available foods. It does not mean that costly foods are more nutritious. Many cheap foods provide good quality nutrients.

16. 6. Food habits:- food habits( religion, tradition and customs) must be kept in mind while planning meal 7. Left over food 8.Meal planning should give maximum nutrients:- Loss of nutrients during processing and cooking sho.uld be minimized

17. It has been recommended that the daily requirements of all nutrients should be arranged in three meals: Breakfast:- Basic breakfast should provide more than 25 % of the daily requirement. A nutritionally complete breakfast should consist of fruits, cereals, milk, bread and eggs. Lunch:- owing to limitations of time or absence of some family members at noon. Lunch is lighter meal than dinner, although foods included are same as for dinner. Dinner:- The dinner menu should be made after plan for breakfast and lunch are complete. The meal should be satisfying and nutritious Meal schedule

18. Budgeting of food

19. Number of family members:- number of members in the family, age , sex, occupation and increased meal during pregnancy and lactation and adolescence to be kept in mind. Family`s income:- Money spent on the food depends upon the income of the family. Budget is increased if income is more. The location of market:- Super markets generally provide food at low cost that small neighbourhood market but transportation is again problem for some people. Factors to be considered while budget planning

20. 4.Alternative market choice:- Such as ration stores( depos ) sell the products at low cost or to buy from the wholesale market, although these products may not be graded for the quality but the nutritive value of these food is good. 5. Snacks items and beverages:- This category can substantially increase the food expenditure without adding appreciably to the nutritive value of food.

21. 6. Availability of supplementary programs where income is limited:- Food in school (mid-day meal), supplementary feeding for pregnant and lactating mothers increases the available food supply.