NUTRITION REVISION for community medicine.pptx

Nutrition chapter Quick revision

1. NUTRITION REVISION DR.MITTAL RATHOD

2. CLASSIFICATION OF FOODS Classification by origin Classification by chemical composition Classification by predominant function Classification by nutritive Value

3. PROTEINS Requirement Sources Function Assessment Essential Amino acids- PriVaTe TIM HaLL Quality & Quantity

4. FATS Requirement Sources Function Assessment Essential Fatty Acids Visible fats & Invisible fats Hydrogenation Trans fatty acids Vitamin A & D HDL, LDL, VLDL Choice of cooking oils

5. Carbohydrates Glycaemic Index Dietary fiber

6. Vitamins Vitamin A Vitamin D Vitamin E Vitamin C Vitamin B- THIAMINE (B1), RIBOFLAVIN (B2), NIACIN (B3), PANTOTHENIC ACID (B5), PYRIDOXINE (B6) , VITAMIN B12

7. Minerals Calcium Iron Iodine Fluorine Zinc

8. Cereals

9. Pulses

10. Pasteurization of Milk

11. Egg

12. Nutritional Requirements RDA EAR

13. REFERENCE MEN & WOMEN

14. Balanced Diet

15. Prudent Diet

16. NUTRITIONAL PROBLEMS IN PUBLIC HEALTH Low birth weight Under nutrition- Measurement of Under nutrition, Types of Under nutrition PEM Xerophthalmia Nutritional Anaemia IDD Endemic Fluorosis Lathyrism

17. Alcohol

18. Assessment of Nutritional Status 1. Clinical examination; 2. Anthropometry ; 3 . Biochemical evaluation; 4 . Functional assessment; 5 . Assessment of dietary intake; 6 . Vital and health statistics; 7 . Ecological studies.

19. Malnutrition

20. Preventive and social measures ACTION AT THE FAMILY LEVEL ACTION AT THE COMMUNITY LEVEL ACTION AT THE NATIONAL LEVEL ACTION AT THE INTERNATIONAL LEVE

21. FOOD-BORNE DISEASES

22. FOOD TOXICANTS

23. Adulteration of foods

24. Food standards

25. THANK YOU