nutrition definition, purpose, nutrients,

nutrition introduction

1. Definition of Nutrition: It is the study of nutrients & their relationship with food & living being, i.e. it is a science of food & its relationship to health. Nutrients: it is the component in food that are essential for the body in suitable amounts. These includes proteins, fats, carbohydrates, vitamins, minerals, & water. Nutritional status : it is the condition of health of the individual as influenced by the intake & utilization of the nutrients. It can be determined by the medical & dietary history, physical examination & through appropriate biochemical investigations.

2. Health: It is a state of complete physical, mental, and social wellbeing & not merely the absence of disease or infirmity. Malnutrition: it is a condition resulting from a deficiency, excess, or imbalance of nutrients. Under Nutrition: it refers to a deficiency of calories or one or more essential nutrients. Over nutrition : which refers to an excess of one or more nutrients especially calories.

3. Role of a Nutrition : Many common symptoms & diseases can often be prevented with better nutrition. Nutritional Knowledge. Effective & corrective medicine. Role of a nutrients & other biologically active food components on gene expression is also the focus of exciting field of nutrition, called nutritional Genomics or Nutrigenomics .

4. Factors affecting food & Nutrition: Socio economic factors. Cultural factors. Traditions. Production System of distribution. Lifestyle Food habits

5. Types of Nutrients: Macro nutrients : It is the nutrients which are required by the body in relatively large amounts. These includes: CHO, fat, protein, water. Micro nutrients : it is mainly include vitamins & minerals. They are required comparatively in small quantities. Organic nutrients : organic refers to life. It is a nutrients contain carbon. It is also necessary building blocks of various cell components. These include CHO, protein, fat, vitamin.

6. Inorganic nutrients : minerals & water do not contain carbon. So, they are referred to inorganic nutrients. E.g. – calcium is required as a major component of bone. Energy yielding : CHO, protein, fat refers to a energy yielding nutrients because they contain calorie & supply the body with energy. Cho & protein provide 4 kcal /gm and lipid provide 9 kcal/gm. Non Energy yielding : It includes dietary fiber , vitamins and minerals.

7. Food Origin: Foods of plant origin (seeds, fruits, vegetables) Foods of animal origin. Other foods ( edible fungi – mushrooms), (inorganic substances ( rock salt)

8. Food groups Food groups are Fruits, Vegetables, Grains, Protein Foods, and Dairy . Food groups are mainly 3 categories: 5 food groups 3 food groups 11 food groups

9. 5 food groups:

10. 11-  food group plan The foods in each of the 11- groups are given below. Milk, cheese and ice-cream. Meat, poultry and fish. Eggs. Dry beans, peas and nuts. Flour, cereals and baked foods. Citrus, fruits and tomatoes. Dark green and deep yellow vegetables. Potatoes. Other vegetables and fruits. Fats and oils and Sugar, syrup and preserves.

11. Carbohydrate (CHO) CHO are organic compound made of Carbon, Hydrogen and Oxygen. They are called carbohydrates because they contain hydrogen, oxygen, in same proportions as found in water. 2:1 Eg. – C6H12O6 Classification: 1) Monosaccharides (2-6 carbon units) E.g.: glucose, fructose, galactose 2) Disaccharides (2 monosaccharides) e.g.: Sucrose, Maltose, lactose 3) Oligosaccharides (3-10 monosaccharides) e.g.: Raffinose, stachyose 4) Polysaccharides ( 10 or more monosaccharides) e.g.: starch, cellulose, pectin, gums, hemicellulose

12. RDA of CHO: 100g daily and maximum 70% of total calories/day. The CHO calories should be atleast 40% in well balanced diet. Dietary Sources: Name of Food Carbohydrate in g/100g Sugar cain Jaggery Sago Honey Dried fruits ( raisins, dates, groundnuts) Cereals (rice, jowar, oats, ragi) Pulses ( rajmah , Bengal gram) Roots (potato, sweet potato) Nuts & oil seeds 99 94-95 85-90 80 67-77 65-80 55-60 22-38 10-25

13. Function: Provide energy Maintain body temperature Complete oxidation of fat. Spare proteins Energy used by the central nervous system Helps in absorption of minerals, calcium, phosphorus. Preventing constipation