Nutrition And Health

Introduction to Nutrition And Health, Basics of nutrition, Objective of nutrition, Classification of food, macronutrients, Carbohydrates, Functions of carbohydrates, proteins, Functions of proteins, Protein Requirements for Different Age Groups
, fats, Functions of fats, Sources, Functions And Deficiency Of Fat-Soluble Vitamins, Sources, Functions And Deficiency Of Water-Soluble Vitamins, minerals, Daily Requirement, Functions And Sources Of Trace Elements, fibres, Importance of fibre in diet, Water, Importance of water in diet.

1. NUTRITION AND HEALTH
Presented By
Ms. Monika P. Maske
Assistant Professor
M. Pharm
(Pharmaceutical Chemistry)
Ms. M. P. Maske
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2. BASICS OF NUTRITION
oNutritionisabranchoflifescienceswhichdealswiththeprocessof
receivingandutilisingallthesubstancesrequiredforgrowthand
developmentaswellaskeepingthebodyhealthy.
oOrganicandinorganiccomplexescontainedinfoodarecalledas
nutrients.
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3. OBJECTIVISE OF NUTRITION
oTopromotethephysical,mentalgrowthanddevelopmentofhumanbegins.
oBuildingandrepairingoftissuesandcelldamagedbyinfectionandinjuries.
oToprovideenergyfordoingworks.
oToprotectthehumanbeingsfrominfectionsanddeficiencydisorders.
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4. CLASSIFICATION OF FOOD
oFoodcanbeclassifiedas,
oOrigin:
a)Animalorigin:Exampleslikeeggs.
b)Plantorigin:Vegetables
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5. oChemicalComposition:
Proteins,Fats,Carbohydrates,Vitamins,Minerals
oBiologicalFunction:
a)Bodybuildingfoodslikemeat,pulses.
b)Energygivingfoodslikecereals,sugar.
c)Protectivefoodslikefruits,vegetables.
oNutritionalValue:
Cereals,millets,Pulses,Vegetables,Fruits,Nutsandoils,Miscellaneous.
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6. MACRONUTRIENTS
oItprovidescaloriesorenergytothebody.
oNeededinlargequantityformaintainingfunctionandcarrying
dailyactivities.
oItsincludescarbohydrates,fats,fibres,proteinsandwater.
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7. CARBOHYDRATES
oItsmajorcomponentoffoodandmainsourceofenergy4Kcal/gm.
oThebalanceddietprovide50-60%oftotalcalories.
oTheexcesscarbohydratesconvertedtobodyfat.
oThreemainsourceofcarbohydratesarestarches,sugarsandcellulose.
oDailyrequirementinchildrenis60-250gm,adolescents400gm,men300-700gm
andwomen240-500gm.
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8. FUNCTIONS OF CARBOHYDRATES
oEnergyproductioninthebody.
oUsefulinoxidationoffat.
oAbsorptionofminerals.
oPreventionofconstipation.
oSynthesisofvit.Bcomplex.
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9. PROTEINS
oProteinsconstitute20%ofadultbodyweightandmadeupofaminoacids.
oProteinsisthebuildingmaterialforallbodypartssuchasmuscle,brain,blood,skin,hair,
nails,bonesandbodyfluids.
oTherearetwomainsourcesofproteinareanimalandplant.
oProteinsaremadeupofaminoacids.
oAhealthydietshouldcontain9essentialaminoacidsinsufficientamount.
o9essentialaminoacidsareHistidine,Isoleucine,Leucine,Lysine,Methionine,
Phenylalanine,Threonine,TryptophaneandValine.
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10. FUNCTIONS OF PROTEINS
oActsasbuildingblocksofcellsandtissues.
oRegulateshaemoglobin.
oActassourceofenergy(1gmofproteinsgive4Kcal).
oRegulatesmusclecontraction,formationofenzyme,hormones
oProducesdigestivejuicesandantibodies.
oDuringpregnancywomenrequiredmoreproteinsabout14gperdayand25gperdayduring
lactation.
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11. Group Duration Proteins allowance
(g/kg/day)
Infants 0 –3 months
3 –9 months
9 –12 months
2.3
1.8
1.5
Children 1 –3 years
4 –6 years
7 -9 years
1.83
1.56
1.35
Adolescents (M/F) 10 -12 years
13 –15 years
16 –18 years
1.24/1.17
1.10/0.95
0.94/0.88
Protein Requirements for Different Age Groups
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12. FATS
oItscomposedofsmallerunitscalledfattyacids.
oNormalhumanbeingfatconstitutesabout10-15%ofbodyweight.
oFatsyieldsfattyacidsandglycerolonhydrolysis.
oFattyacidsaredividedintosaturatedandunsaturatedfattyacids.
oUnsaturatedfattyacidsincludesallvegetableoilsexceptcoconutandpalmoils.
oSaturatedfattyacidsincreasesbloodcholesterollevel.
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13. oDailyrequirementsoffatinmanis20-60gmandinwomen20-40gm.
oAdietrichinfatcanleadtoobesity.
oDeficiencyoffatcausesdryinginskinCHD(CoronaryHeartDiseases),
cancer,etc.
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14. FUNCTIONS OF FATS
oFatsprovideenergy(1gmoffatprovide9caloriesofenergy).
oMaintainbodytemperature.
oItsupportsmanyorgansinbodysuchasheart,kidney,etc.
oDietaryfatssuppliesessentialfattyacidsneededforgrowthandmaintenanceof
skin.
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15. MICRONUTRIENTS
oThey are needed in smaller quantities include minerals and vitamins.
oTheir deficiency may results in severeor life-threatening conditions.
oThey perform many functions like producing enzymes, hormones and for
normal growth development.
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16. VITAMINS
oVitaminsareorganicsubstancesthatmaintainnormalstructureandfunctionof
cells.
oTheycannotsynthesisedinhumanbody,theyaddedinthehumandietfrom
externalsources.
oItobtainedfromplantsandanimals.
oTwotypesofvitaminsarefat-solubleandwater-soluble.
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17. 1.Fat–SolubleVitamins:Itincludesvit.A,D,EandK.
2.Water-SolubleVitamins:Itincludesvit.CandB.
oAwellbalanceddietwillprovideallneededvitamins.
oInfantrequires375microgramsdaily,breast-feedingwomenrequires1200
microgramsandhealthyadultmalerequires1000micrograms.
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18. ROLE OF VITAMINS
oVitamin A helps in proper functioning of retina and vision.
oVitamin A helps in maintaining functioning and integrity of glandular and epithelial
tissues.
oIt helps in skeletal growth and has an anti-infectiveaction.
oVitamin D facilitates the absorption and utilization of calcium and phosphorus for
healthy bones and teeth.
oVitamin E maintains healthy muscular system and act as antioxidant.
oInvolved in the metabolismof carbohydrates, fats and proteins.
oIt maintains the strengthof the walls of the blood capillaries.
oNormal functioning of skin and nervous system.
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19. Vitamins & their Chemical
Names
Sources Functions Deficiency Diseases
Vitamin A (Retinol)
Milk, butter, cheese, egg
yolk, fruits, green
vegetables, tomatoes.
-Proper functioning of
retina & vision.
-Maintenance of healthy
epithelial tissues.
Night blindness, Dryness of
eyes, Stunted growth,
xerophthalmia and
keratinization.
Vitamin D
(Calciferol)
Fish liver oils, milk, cheese,
egg yolk.
Facilitates absorption &
utilisation of calcium and
phosphorous for healthy
bones and teeth.
Rickets in children,
osteocalcin in adults.
Vitamin E (Tocopherol)
Egg yolk, Milk, butter,
green vegetables, nuts, oils,
wheat.
Maintains healthy muscular
system, act as antioxidant.
Anaemia in pregnant
women, neurological
disorders.
Vitamin K (Phylloquinone)
Cabbage, cauliflower, fish
liver, leaf vegetables and
fruits.
Formation of prothrombin &
factors VII, IX, X in liver.
Slow blood clotting,
haemorrhages in new born.
Sources, Functions And Deficiency Of Fat-Soluble Vitamins
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20. Vitamins & their Chemical
Names
Sources Functions Deficiency Diseases
Vitamin B1
(Thiamine)
Yeast, liver, cereals, nuts,
rice, egg yolk, pulses.
Proper utilisation of
carbohydrates in food and
nutrition of nerve cells.
General fatigue and loss of
muscle tone, ultimately leads
to beriberi.
Vitamin B2
(Riboflavin)
Yeast, liver, milk, eggs, green
vegetables.
Necessary for tissue
oxidation and growth.
Angular stomatitis, cheilosis,
dermatitis and eye lesions.
Vitamin B6
(Pyridoxine)
Meat, liver, vegetables, egg
yolk, soyabeans.
Protein metabolism and
formation of RBCs and
WBCs.
Rarely observed because of
wide distribution in foods.
Vitamin B12
(Cyanocobalamin)
Liver, milk, eggs, moulds,
fermenting liquors.
Maturation of RBCs. Pernicious, megaloblastic
anaemia, degeneration of
nerve fibre of spinal cord .
Vitamin B9
(Folic acid)
Dark green vegetables.
Formation of RBCs .Megaloblastic anaemia and
diarrhoea.
Sources, Functions And Deficiency Of Water-Soluble Vitamins
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21. Vitamins & their Chemical
Names
Sources Functions Deficiency Diseases
Vitamin B3
(Niacin or Nicotinic)
Metabolic functions pulses,
synthesised in body from
tryptophan, wholemeal
cereals.
Metabolic functions in cells
necessary for tissue
oxidation.
Prolonged deficiency causes
pellagra, dermatitis,
diarrhoea and dementia.
Vitamin B5
(Pantothenic)
Liver, yeast, egg yolk, fresh
vegetables.
Formation of RBCs . Dermatitis and adrenal
insufficiency.
Vitamin B7
(Biotin)
Liver, yeast, pulses and
nuts.
Carbohydrates and fat
metabolism and growth of
bacteria.
Dermatitis and
conjunctivitis.
Vitamin C
(Ascorbic acid)
Citrus fruits, berries, green
vegetables, potatoes.
Formation and maintenance
of healthy intercellular
matrix and maturation of
RBCs.
Multiple haemorrhages,
slow wound healing,
anaemia, bleeding gums.
Sources, Functions And Deficiency Of Water-Soluble Vitamins
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22. MINERALS
oMinerals are required for various body functions.
oAbout 50chemical elements are found in human body.
oIt required for growth, repair and regulation of body function.
oDivided into three major groups,
1. Major minerals : Calcium, phosphorous, sodium, potassium, etc.
2. Trace elements : Iron, iodine, fluorine, zinc, etc.
3. Trace contaminants : Lead, mercury, aluminium, etc.
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23. Sr. No. Minerals Daily Requirement Functions Source
1. Calcium 1 –1.5 kg
Bone,teethformation,forbloodclotting,
intracellularsignalling,muscle
contraction,etc.
Yoghurt, chees, beans,
cabbage, milk,
vegetables, etc.
2. Sodium 2 –5 gm
Muscle contraction, nerve impulses,
electrolyte balance
Fish, meat, eggs, milk,
bread, salt.
3. Potassium 5 –7 gm
Cellular function, functioning of heart
and kidney.
Bananas, grapes, beans,
milk, vegetables.
4. Phosphorous 800 –1200 mg
Maintain body fluids, bones, teeth
formation
Dairy products, meat,
fish, nuts, cereals, pulses
5. Magnesium
350 mg Formation of bones, vitamin B activation,
muscle relaxation, blood clotting.
Green leafy vegetables,
brown rice, nuts.
Daily Requirement, Functions And Sources Of Major Minerals
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24. Sr. No.Minerals Daily Requirement Functions Source
1. Iron 3 –4 gm
Formation of haemoglobin, brain
development, regulation of body
temperature, muscle activity, metabolism.
Green leafy
vegetables, fish, egg
yolk, red meat.
2.
Iodine 50 mg Formation, protection, and formation of
thyroid hormones
Milk, seafood, table
salt.
3.
Zinc 5 –10 mg Growth and fertility maintenance.
Dairy products, meat,
fish, pulses,
wholegrains.
4.
Fluorine 2.9 mg
Required for bone mineralisation and
dental enamel formation.
Fish, tea, toothpaste,
cooked spinach.
Daily Requirement, Functions And Sources Of Trace Elements
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25. Sr. No.MineralsDaily Requirement Functions Source
5.
Copper 1-2 mg Formation of RBCs
Whole grains, beans,
nuts, potatoes, black
pepper, green leafy
vegetables.
6.
Selenium 10mg
Normal growth and
development, prevent
liver cell necrosis &
musculardystrophy.
Cereals, fish, red meat,
eggs, chees.
Government of India developed national Nutrition Programmes
1.VitaminAprophylaxisprogramme.
2.Prophylaxisagainstnutritionalanaemia.
3.Controlofiodinedeficiencydisorders.
4.Balwadinutritionprogramme.
5.Mid-daymealprogramme
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26. FIBRES
oFibres help in keeping bowels working regularly and the large intestine healthy.
oFibres is the indigestible parts of plant foods like beans, fruits.
oThesources of fibres are bread, fruits, vegetables, pasta, cereals, beans, rice, potatoes, etc.
oTwo main components of fibre are.
1. Soluble fibre : Its soluble in water, soft and easy to chew. It lowers the cholesterol level, reduce the
risk of colon cancer, loose weight and prevent bowel syndromes. Ex. Nuts, oats, etc.
2.Insoluble fibre : Its insoluble in water, tough and hard to chew. It reduce the risk and constipation.
Ex. Grains, potatoes, etc.
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27. IMPORTANCE OF FIBRE IN DIET
oItprovidesomenutrientsknownasroughage.
oHelpinperistalsismovementofintestine.
oHighfibrefoodsreduceBPandinflammation.
oTheweightandsizeofstoolincreasesandsoftnessbecauseofdietaryfibre.
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28. IMPORTANCE OF FIBRE IN DIET
oReducetheriskofdevelopinghaemorrhoids.
oSolublefibrereducetotalbloodcholesterollevel.
oIndiabeticpatients,solublefibreslowstheabsorptionofsugarthathelps
improvingbloodsugarlevel.
oIncreaseindietaryfibreintakereducestheriskofdeath.
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29. WATER
oMost abundant compound in the body (65-95%) of water.
oWater is more essential than food, death usually results when about 20%
bodywater is lost.
oLackof water increase BP, malfunctions heart and failure of kidney.
oWater is also known as silent nutrient of the body.
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30. WATER EXCRETED BY MAJOR CHANNEL
Source of Body water :
oFluids of the diet.
oSolid which contain water.
oWater produced by oxidation
reaction in the body.
oLung ( water vapours)
oskin (sweating )
oKidney (urine)
oIntestinal canal (faeces)
oLactation (milk)
oEyes (tears)
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31. IMPORTANCE OF WATER IN DIET
oHelps in the transport of nutrients and waste products out of cells.
oIt required for absorption, digestion, circulatory and excretory
functions.
oRequired for utilising water soluble vitamins.
oMaintain proper body temperature.
oMaintain health and integrity of cell.
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32. oIt eliminate excess electrolytes, by-products of metabolism and urea.
oRegulate body temperature through sweating.
oIt moistens mucous membranes of lungs and mouth.
oIt lubricates joints.
oPrevent constipation, moisturise skin by maintaining texture and
appearance.
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33. Ms. M. P. Maske
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