Therapeutic foods

Therapeutic foods

1. DAVANGERE UNIVERSITY DEPARTMENT OF STUDIES IN MICROBIOLOGY Seminar Topic:- Therapeutic foods Submitted By :-. Submitted To:- Swapna S Bhagavathi Dr. Gayathri Devaraja Fourth semester. Dept.of Microbiology Dept. Of studies in Microbiology Davangere University Davangere University

2. CONTENT Introduction Ready to use therapeutic foods RUTF for treatment of disease production and distribution of therapeutic nutritional product for severe acute malnutrition Therapeutic values of food Summary Conclusion Reference

3. INTRODUCTION Therapeutic foods are designed for specific usually nutritional, therapeutic purposes as a form of dietary supplements. Therapeutic food is a type of nutrient dense used to treat acute malnutrition in children. Therapeutic foods contain added minerals and vitamins and are excellent sources of protein and energy. Because they are single food sources loaded with required nutrients, they are an efficient way to help malnourished children recover from malnutrition.

4. READY TO USE THERAPEUTIC FOOD RUTF is the abbreviation for ‘ready to use therapeutic food’s a life saving essential supply item that treats severe wasting in children under 5 years old.Wasting defined as low weight for height and happens when someone has not had enough food or food of adequate quality, if not appropriately treated, wasting in children is associated with a higher risk of death. Ready to use therapeutic food was invented by a French research scientist Andre Briend, 25 years ago and became commercially available in the early 2000.It is made from powdered milk, peanuts, butter, vegetable oil, sugar, and a mix of vitamins and minerals..

5. One RUTF sschet combines 500 calories and micronutrients that have:- High nutritional value allowing malnourished children to gain weight quickly. Appealing taste and easily digestibility. No need for preparation children each it directly from the packet. The most common RUTFs are made of four ingredients:- Sugar dried skimmed milk, oil and vitamins. Other qualities that RUTFs should have included a texture that is soft and crushable and taste that is acceptable and suitable for young children.

6. THERAPEUTIC FOOD ARE MODIFIED FOR:- Nutrients Texture Food allergies or food intolerances COMMON REASONS THERAPEUTIC FOODS MAY BE ORDERED:- To maintain nutritional status To restore nutritional status To decrease calories for weight control To provide extra calories for weight gain To balance amounts of carbohydrates, fats and proteins for the control of diabetes

7. To provide a greater amount of a nutrient such as protein To decrease the amount of a nutrients such as sodium. To exclude food due to allergies or food intolerance To provide texture modification due to problems with chewing and swallowing

8. DIETARY MELLITUS The nutritional goals for diabetes management are to prevent microvascular and macrovascular complications and entails participatory learning of the Patients concerning self help lifestyle modifications including dietary options, choice of portion and exchanges in the planning of the food. Dual downstream complications of dysglycaemia and dyslipidemia are managed with the maintenance of overall nutritional status as per age and gender with culture specific religion sensitive dietary advice exchange and portion list needed to respect enthnogeographical variations of availability of group’s of macronutrients having an equivalent amount of carbohydrates, protein,fat and calories that can be easily exchange with another.

9. Wilson disease:- In Wilson’s disease dietary restriction perse is not enough to control copper accumulation in the eyes , brain, kidney,and liver with local impediments in specific organs including cirrhosis of liver. Pharmacotherapy to help excrete excess copper in urin and daietary zinc supplimentation to reduce absorption of copper from the gut . optimum medication adherence restrictions of copper rich food group may not reduce complications.

10. Celiac disease:- In celiac disease with a permanent gluten intolerance patients must adhere to a life long avoidance of gluten containing food and foods wich are naturally gluten free but at risk of contamination this dietary approach is all inclusive to avoid exaurbation of symptoms and to reduce short term and long term completion. Firstly excluding gluten limits food choices and exchanges with unbalanced intake of macronutrients wich may lead to clinical and subclinical deficiencies.

11. Marasmus:- Children with severs wasting are treated with special diet.after a child’s appetite return a diet is given that enables rapid weight gain.this diet is usually F100, a liquid diet with 100Kcal /100Ml . It is prepared by mixing dried skimmed milk,oil, sugar and a vitamin and mineral mix with water specifications for its industrial preparation have been published. F100 is an excellent medium for bacteria,it has to be prepared before each meal used by experience staff.this is a problem because recovery takes 4 weeks.

12. Production and distribution of a therapeutic nutritional products for severe acute malnutrition in india Capability to produce sufficient quantities of ready to use therapeutic food is one component of preparedness for community management of SAM. Production RUTF is a simple process that consists of grinding mixing nad packaging using widely available equipment . Nitrogen flush packing increase shelf life to 2 years though it is the most expensive and slowest step of the production process being a therapeutic product quality and safety must be ensured including aflatoxin measurement and estimation of micronutrient and macronutrients content consistency

13. RUTF can be made in india several production models:- Dairy cooperative and private manufacturers can produce large quantities to meet regional requirements. Small and niche food manufacturers can produce smaller volume but have a major presence in most parts of India. Hand made RUTF can be made by village industries for immediate local consumption.

14. All the ingredients and equipment for RTUF are widely available in india RUTF is already being produced in india for export concern form various sections of society will need to be heard before community management of SAM using therapeutic processed nutritional products can being despite apprehension about processed RUTF’s or the section of the public health community that press for its use withholding alternative treatment for one of the largest killer of Indians children must not be the option .it is time public health /medical communities and civil society come together to make effective community of SAM can immediate reality.

15. Production models of RUTF:- Self help group and village industries :- A number of food products to that are current market leaders or favourite are made by self help group or village/ cottage industries. A number of such industries strive for societal good like gender equality sustainability and poverty alleviation while producing very high quality food products.often such companies are considered to be free of conflicting commercial interests. The ingredients will need to be provided in the form of ready to mix pre ground ingredients for for hand mixing in home.this model is unlikely to result in large quantities of RUTF being produced in single batches.

16. Dairy cooperatives:- Beginning with the success of the kaira district cooperative milk producers dairy cooperative have also since diversified from milk into a range of food products like chocolates, baked goods and Even olis. Amul the brand of the Gujarat cooperative milk marketing federation and mother dairy of the national dairy development board are among the among the top brands in india. In addition to the necessary equipment and most ingredients being available in house the distribution channels of these cooperatives will be invaluable in making RUTF available cross the country.

17. Niche food companies:- A number of niche food companies exit all over the country that have held a major chunk of the market share for products like spices traditional snacks heat and serve food and extruded product like pasta some of these companies have been participating in food fortification programs. Large private food companies are capable of large scale production of RUTF their volume of production bmay support regional demands of RUTF strong bnforecable guidelines on marketing of RUTF and non therapeutic modified RUTF like products will be needed to limit the abuse of RUTF.

18. THERAPEUTIC VALUE OF SPICES Name of the spices Cardamom Cinnamon Functional uses It is rich in antioxidants and other bacteria-fighting properties Hepls in digestion, has anti-flatulence properties, good for bronchitis and whooping cough Hepls in removing fat,were of skin and urinary problem It is diuretic, given as tonic, analgesic and anti-inflammatory.

19. Clove Turmeric Cloves are a great source of beta carotene, which helps give them their rich brown colour. Used as refrigerator Hepls in digestion Stimulant Anti spasmodic, relieves tooth ache and anti bacterial It is rich in vitamin C ,Vitamin B6 and other antioxidants Anti septic, appetizer cures skin diseases Asthma Bronchitis Ulcer

20. Tamarind Pepper Ajwain Coriander seed It is rich in vitamin B ,especially thiamine and folate. Used as flavoring and souring agent Used as laxative, helps in gastropathy. They are rich in vitamin A and C, potassium, folic acid and fiber Used to were fever , asthma, cough, arthritis helps in digestion and flatulence It is rich in fiber and minerals Helps in digestion and has anti-flatulence properties Used as flavoring and thickening agent. Analgesic and anti- inflammatory

21. THERAPEUTIC VLAUE OF CEREALS Name of the cereals Oats Barley Functions It is high content in proteins, iron,carbohydrates ,vitamins and minerals Hepls control blood sugar levels in blood Improves digestion It is anti carcinogen Helps the control nervous system It is given the their excellent therapeutic and nutritional properties It contain vit B ,folic acid , choline and vit K Good source of potassium, magnesium and phosphorus It contain 17% of fiber.

22. Millet Corn grits Millet in only alkalizing cereal, besides being a great remineralizer Its gluten free Its rich in fiber It is a good source of magnesium It contain vit B There grains contain proteins, fiber and variety of vitamins and minerals Regulate the metabolism of thyroid hormones Antioxidants production

23. Rice Rye It is used as stable food is most of the countries Brown rice is another variety of rice that rich in the vitamin B group, particularly thiamine, niacin ,riboflavin an minerals like iron, potassium, phosphorous and magnesium It is an important cereal grown in cold climates .It is used for making bread ,beer,whiskey and vodka It is used as animal fodder The vitamins ,minerals and fibre in rye flakes can benefit

24. THERAPEUTIC VALUE OF FRUITS AND VEGETABLES Friuts And vegetables Apple Berries Properties The soluble fiber is apple forms a thick, gel matter in the intestine and is consumed in the colon by healthful bacteria in order to produce short chain fatty acids. It hepls to decrease blood clotting Rich in antioxidants and vitamin C Lows in calories and fat Berries are loaded with potassium ,vit C and fiber Inhibition and cancer cell death Improved insulin sensitivity Reduction in inflammation

25. Grapes Citrus fruit Grapes are rich in phytochemicals quercetin and resveratrol Phytochemicals may stimulate the immune system, prevent toxic substance in the diet from becoming carcinogenic ,reduce inflammation, prevent DNA damage It is good source of vitamin B6 ,thiamine, potassium and vit C. Citrus fruit contain carbohydrates fiber, vit C ,potassium, folate, calcium, thiamine, vitamin B12 and a variety of phytochemicals Their soluble fiber and flavonoids may help raise healthy HDL cholesterol and lower harmful LDL cholesterol and triglycerides

26. Bananas Avocado Rich in vitamins B6 ,vit C and magnesium They contain plant compounds such as polyphenols and phytosterols, both of which support for overall health Unripe bananas are higher I’m resistant starch than ripe ones, and they’re a good source of the dietary fiber pectin They’re made of oleic acid , monounsaturated fat linked to better to heart health. They contain high amounts of ,potassium, fiber, vitamin B6 ,folate, vitamin E and K .The two carotenoids known as lutein and zeaxanthin which support eye health.

27. Tomatoes Cruciferous vegetables Broccoli It get thin red colour from lycopene Carotenoids components can potentially stop the proliferation several type of cancer cells including breat, lung and endometrium Lycopene in tomatoes may even help protect against uv damage The consumption of cruciferous vegetables has been associated with a reduced risk of lung, stomach, colon and rectal cancers as well as reduced risk of heart disease It help to protect against DNA damage It is a concentrated source of heart healthy nutrients- fiber, folic acid ,vit B6,vit E ,magnesium and potassium.

28. Garlic Onions Garlic contain sulfur containing phytonutrient compounds that inhibit enzyme that generate an inflammatory response Inhibit the growth of cancers and tumors Lower blood cholesterol and blood pressure Acts as an anticoagulant Stimulate the body’s immune system Onion contain chromium fiber, vit C ,manganese, folate potassium and other beneficial vitamins and minerals Onion have been shown to lower cholesterol, promote digestive health and promote inflammatory balance and immune health

29. SUMMARY A subset of therapeutic foods ,ready-to-use therapeutic foods (RUTFS) are energy dense, micronutrient enriched. RUTFS are a homogeneous mixture of lipid rich and water soluble foods. These therapeutic foods are designed for specific, usually nutritional and therapeutic purposes as a form of dietary supplements. It is used in community- based treatment for uncomplicated forms of severe acute malnutrition. RUTFS are a revolutionary development in treating malnutrition.

30. CONCLUSION With increasing development and affluence the changes in lifestyle and dietary habits have resulted in increasing incidence of lifestyle disease (ex; Diabetes Mellitus).Ready to use high energy foods to be provided to the caregiver of a malnourished child has been a paradigm shift in the management of malnutrition.when home based and community based therapy with nutrient dense foods has been found to be more cost effective than in patient care of severe acute malnutrition.

31. REFERENCES Kalpana Beesabathuni and Uma chandra Mouli Natchu, “production and distribution of a therapeutic foods”,journal published in2010 Alisa Maria Holban .Textbook of therapeutic food ,8 th edition. Published by Gerhard wolf, page no Awuchi, Chinaza Godswill, Igwe(2020) – Ready to use therapeutic foods for malnutrition and preventable nutritional diseases. Vol 6 published in January (2020) Sechi .G.serra A ,Wernicke’s encephalopathy: new clinical settings and recent advances in diagnosis and management, Lancet Neurol 2007 ; 6; 442-55.