Unit - X Balanced Diet

UNIT - X
BALANCED DIET
DEFINITION
A balanced diet means getting the right types and

amounts of foods and drinks to supply nutrition and
energy for maintaining body cells, tissues, and organs,
and for supporting normal growth and development.
IMPORTANCE OF BALANCED DIET
It is essential for a healthy body and a healthy mind.
A balanced diet is important to maintain health and a sensible

body weight.
No single food will provide all nutrients. Balanced diet

contains sufficient amount of nutrients.
2. ELEMENTS OF BALANCED DIET
a) Carbohydrates
b) Fats
c) Proteins
d) Minerals – IRON, IODINE, CALCIUM,
PHOSPHOROUS
e) Vitamins – Fat soluble, Water Soluble
f) Water and Roughage
a. Carbohydrates
The carbohydrates in our food are obtained mainly from

the plants sources - wheat, rice, maize, potatoes, sago,
peas, beans and fruits.
Milk also contains a sugar called lactose.
The sugar is also obtained from food.

a. Carbohydrates
The world’s three main cereal crops which provides us
carbohydrates are: wheat, rice and maize.
Wheat is prepared in the form of roti, bread.

a. Carbohydrates
Rice is used as in various other forms of food products such
as roti, bread, noodles, rice, dosa, idli, potatoes.

b. Fats
Fats are supplied to our body by many foods - butter, milk,
egg etc.
Cooking oils provide us fats.

b. Fats
The fat which we consume in our food is called dietary fats.

All the food items contain dietary fats.
Some common dietary products - Butter, coconut oil, animal

fats and plant fats are some sources of fats.
c. Proteins
Proteins are from plant sources as well as animal sources.
Plant proteins are: ground-nuts, beans, whole Cereals like

wheat and maize, and pulses.
Sources of animal proteins are; Lean Meat (meat without

fats), Fish, Eggs, Milk and Cheese.
c. Proteins
These are all body building foods.
The most valuable proteins are found in milk, eggs.

c. Proteins
They contain all the amino acids required by our body.
These proteins are particularly need by children.

d. Minerals
Minerals - the metals, non metals and their salts. It is mined

form the soil, ground and the earth.
Large number of minerals required by the body.
But the more important once are: iron, iodine, calcium,

sodium, and potassium.
d. Minerals - IRON
It is the most important mineral required by our body.
Iron is needed to prepare a protein called haemoglobin
present in blood.
d. Minerals - IRON
Haemoglobin helps in transporting oxygen from lungs to the

body cells through the blood.
Some of major sources of iron are: liver, kidney, bajra, ragi,

eggs etc.
d. Minerals - IODINE
 Another important minerals needed by our body.
 Needed small quantities for the preparation of thyroid

hormone - thyroxin.
 Some of the major sources of iodine are: fish, sea-food, and

iodized salt.
d. Minerals - CALCIUM
 Required for making bones and teeth,

 Helps for blood clotting, and for the proper working of the
muscles.
The major sources of calcium are: Milk, Milk products, Like
Cheese, Beans, Green leafy, vegetables, whole gram meat,
fish, ragi etc.
d. Minerals - PHOSPHOROUS
 Phosphorus require for the formation of bones and teeth.
 Phosphorus is also requiring for the conversion of
carbohydrates in to energy.
d. Minerals - PHOSPHOROUS
Phosphorus is important because it is a compound of A.T.P.,

D.N.A., and R.N.A.
The major sources of phosphorus are: Milk, Vegetable,

Bajra, Ragi, nuts.
e. Vitamins
 On the basis of their solubility - water soluble vitamins

and fat soluble vitamins.
1. Water soluble vitamins are;- vitamin b-complex and

vitamins C
e. Vitamins
2. Fat soluble vitamins are; - Vitamin-A, Vitamin-D,

Vitamin-K Vitamin-E.
The various source of this vitamin are: meat, liver milk

& eggs etc.
e. Vitamins - VITAMIN C
The chemical name of vitamin c - ascorbic acids.
It is a water soluble vitamin.
Vitamin C is necessary for keeping teeth, gums & joints

healthy.
e. Vitamins - VITAMIN C
It is also increase the resistance of our body to infection

& help fight diseases.
The various source of vitamin C are amla, lime, orange

& tomatoes.
e. Vitamins - VITAMIN D
The chemical name of vitamin D is calciferol.
Vitamin D is a fat soluble vitamin.
Vitamin D is necessary for the normal growth of bones &

teeth because it increase the absorption of calcium &
phosphorus into the body.
e. Vitamins - VITAMIN D
The various sources of vitamin D are: milk, fish, egg &

butter.
Vitamin D is also produced in our body when the skin is

exposed to sunlight.
e. Vitamins - VITAMIN E
The chemical name of Vitamin E is tocopherol.
It is fat soluble vitamin.

e. Vitamins - VITAMIN E
Necessary for normal reproduction, normal functioning of

muscles and protection of liver.
The various sources of vitamin E are: green leafy

vegetables, milk, butter, tomatoes and wheat germ oil.
e. Vitamins - VITAMIN K
Fat soluble vitamin which is known as phylloquinine.
 Necessary for the normal clotting of blood and preventing
haemorrhage.
e. Vitamins - VITAMIN K
The various sources of vitamin K are: green leafy
vegetables like spinach, cabbage, tomatoes and soybean.

f. Water and Roughage
The amount of water needed by body depends on one’s age,

type of work, and the climate.
 Our body gets a lot of water from many of the food items
which we eat - fruits, vegetables, meat and fish.
Most of the water needed by our body, comes from the
plain “drinking water”, tea, coffee, milk etc.

Oxidation of glucose during the digestion produces water.
In fact, 1 molecule of glucose on oxidation in the body
produces 6 molecules of water.

 Though roughage is not a food, it is an important part of
balanced diet.
 But it is important for the normal working of the digestive
system.
 The sources of roughage in our food are: salad; vegetables
& fruit with skin high fibre contents.
 Cabbage is one vegetable which provide us a lot of
roughage.
 Corn, wheat also provide roughage to our body, along with

other nutrients.
 The cellulose content which act as roughage.
 These fibrous materials are good for digestion and helps in

bowel movement.
If all the components are present in proper proportions and
quantity for maintaining the body in perfect state of health,
activity and development then the food is called a balanced
diet.
3.
4. FOOD
GROUPS
1. Cereals and Millets
Cereals contain 6%-12% of proteins and vitamins like
thiamine, niacin, pantothenic acid and vitamin B6.
They also contain minerals like phosphorous and iron.

Cereals are poor in calcium except ragi, which is a rich source

of calcium.
Cereals are deficient in Vit A, D, B12 and C.

Cereals and millets from the staple food of majority of the

population in developing countries.
Because milk, fruits and fish are very expensive and beyond
the reach of many.
Puffed cereals are consumed widely as a snack.

2. Pulses (legumes)
Pulses are rich in proteins 20% - 24%.
They are also good source of Vit A, D, B12 and C.
They are palatable and tasty.
Puffed pulses are consumed by majority of low-income group

family as snack.
2. Pulses (legumes)
Pulses contain antidigestive factor trypsin inhibitor, which
gets destroyed during cooking.
Germination of pulses increases their vitamin content.

2. Pulses (legumes)
Combination of cereals and pulses provide enough protein of
high biological value.

3. Nuts and oil seeds
These are rich sources of proteins (20% - 40%).

Sesame seeds rich in calcium. Richest in protein is soybean.
They are also good sources of fats, B complex vitamins,
Vitamin E and minerals like phosphorus and iron.
3. Nuts and oil seeds
The common nuts used in tropical countries are coconuts,

cashew nuts, and walnuts.
They are ideal foods for supplying high calories in a

palatable form and are used in milk substitutes for infants.
4. Vegetables
Vegetables include green leafy vegetables, roots and tubers

and other vegetables.
Green leafy vegetables are rich in β-carotene (provitamin A),

Riboflavin, Folic acid, Vit C, and calcium.
4. Vegetables
Cellulose content of the vegetables forms the bulk of faecal

matter and avoid constipation.
Roots and tubers - potatoes, sweet potato, tapioca, and

carrots are good source of CHO and poor sources of proteins.
4. Vegetables
They can act as partial substitutes for cereals.
Excess consumption may cause PEM.
Other vegetables include snake guard, cucumber, ash guard,

and drum stick.
4. Vegetables
Some of them are rich in Vit C.
Yellow pumpkin is a rich source of β carotene.

5. Fruits
Many fruits like Amla, Guava, and citrus fruits are rich in
vit C.
Apple, grapes and banana are poor source of vitamin C.

5. Fruits
 Banana is rich in potassium,
 Cheapest and most extensively used fruit in India.
 Mango and Papaya are good sources of β carotene.

6. Milk and Milk products
 Milk is rich in protein, CHO, fat, vitamin and minerals
like calcium.
 It is deficient only in iron, vitamin C, and D.

Milk proteins - first class proteins containing all the

essential amino acids and have high biological value.
Milk is used as a complete food for infants
Supplement in the diets of children and adults.

Full fat milk powder: Contains about 25% - 26% fat. It is
reconstituted by adding warm water.
It is a substitute for fresh milk.

 Skimmed milk powder: Fat free milk. 35% proteins in it.

But no fat and vit A.
 Supplement diet for children.
 Other milk products – Dahi, lassi, butter, ghee etc.

7. Eggs
Eggs of hen or duck contain protein of high biological value

(13%).
It is a rich source of vitamin A, B complex and a fair source

of vitamin D, but does not contain vitamin C.
7. Eggs
Egg yolk contains saturated fatty acids, which increase the

cholesterol level.
Egg is used as a supplement to the diet of infants.

7. Eggs
 Egg is used as a supplement to the diet of infants.
 A large number of vegetarians eat eggs and
 Non-vegetarians usually take eggs during breakfasts.

7. Eggs
 Eggs are digested completely so it form
 Ideal nutritive food for acutely ill and convalescent patients

and
 In the diseases of the colon.

8. Meat, Fish and other animal foods
Meat is a rich of protein, which contains all essential amino
acids and high biological value.
It does not contain vitamin A, D or C but it is a fair source of
vitamin B.
 Liver is rich in protein (18% to 20%) vitamin A and B

complex especially B12.
 Fish contains 18% - 20% of protein of high biological value.

It is fair source of vitamin B.
Fat fishes are rich in vitamin A and D.
Large fishes are rich in phosphorous and small fishes in

calcium (as they eaten with their bones).
9. Fats and Oils
Butter, ghee and Vanaspati are good sources of vitamin A.
Common vegetable oils are good sources of vitamin E.

9. Fats and Oils
They are used for
Taste,
As sources of energy and
For providing the required quantity of essential fatty acids.

10. Sugar and other carbohydrate foods
Cane sugar, jaggery, glucose, honey and custard powder are
used as a source of energy.
Honey and jaggery also contain small quantities of vitamins.

11. Condiments and Spices
The essential oil present in them improve flavour and

enhances the taste of food.
They stimulate appetite.
They irritate the intestine and help excretion of bowels in

constipated persons.
V. RECOMMENDED DAILY ALLOWANCE
The RDA was developed during World War II by Lydia J.

Roberts, Hazel Stiebeling and Helen S. Mitchell, at United
States in the early 1940s to investigate issues of nutrition that
might "affect national defence"
Definition: The RDA represents the establishment of a

nutritional norm for planning and assessing dietary intake, and
are the levels of intake of essential nutrients considered to be
adequate to meet the known needs of practically all healthy
people.
League of Nations in 1937 recommended – to make dietary
allowances.
 In the year of 1944 by the Nutrition Advisory Committee of

the Indian Research Fund Association, [now called Indian
Council of Medical Research (ICMR)] – developed RDA for
Indians
 RDA - energy, protein, iron, calcium, vitamin A, thiamine,

ascorbic acid and vitamin D
The recommendations for dietary requirements were revised
between 1950 and 1968 by food and agricultural organization
(FAO) /WHO expert groups.

Few years later - newer set of data generated by

Avinashilingam Institute for Home science and Higher
Education for Women, National Institute of Nutrition (NIN),
Hyderabad, ICMR and National Nutrition Monitoring Bureau
(NNMB)
In 1988 an expert committee constituted by ICMR modified

the reference body weight for Indian adults and RDAs in
respect of energy, at, vitamin D and vitamin A.
Recommendations on safe intake of fat in terms of both visible

and invisible dietary fats were made.
For the first time, recommendations for certain trace elements,
electrolytes (sodium and potassium), magnesium and
phosphorus, vitamin K and vitamin E and dietary fibre were
considered.
Factors
affecting RDA
Classification of activities based on occupation
Sex Activity
Sedentary Moderate Heavy
Male Teacher, Tailor, Fisher man, Basket maker, Stone Cutter,
Barber, Executive, potter, Goldsmith, Agricultural Mine Worker,
Peon, Postman, labourer, carpenter, mason, Wood cutter,
retired personnel, rickshaw puller electrician, Blacksmith
priest fitter, turner, cooli, weaver,
driver
Sex Activity
Sedentary Moderate Heavy
Female Teacher, Tailor, House wife, Nurse, Wood Cutter
Executive Servant maid, cooli,
Basket maker, weaver,
Agricultural labourer,
Beedi maker
Nutritive value of foods
An indication of the contribution of a food is to

the nutrient content of the diet.
Nutritive value of foods
This value depends on the quantity of a food which is

digested and absorbed and the amounts of the essential
nutrients (protein, fat, carbohydrate, minerals, vitamins)
which it contains.
Factors affecting Nutritive value of foods
Growing conditions
Variety of plant
Food storage and preservation
Whether it’s raw or cooked food, and
The method of cooking.

Item Quantity Calorific Value
(apx.)
BREAKFAST
Egg boiled 1 80
Egg Poached 1 80
Egg Fried 1 110
Egg Omelet 1 120
Bread slice 1 45
Bread slice with butter 1 90
Chapati 1 60
Puri 1 75
Paratha 1 150
Subji 1 cup 150
Idli 1 100
Dosa Plain 1 120
Dosa Masala 1 250
Sambhar 1 cup 150
Quantity Calorific Value
Lunch/Dinner (apx.)
Cooked Rice/Plain 1 cup 120
Cooked Rice/Fried 1 cup 150
Chapati 1 60
Puri 1 75
Paratha 1 150
Nan 1 150
Dal 1 cup 150
Sambhar 1 cup 150
Curd 1 cup 100
Curry/Vegetable 1 cup 150
Curry/Meat 1 cup 175
Quantity Calorific Value
Lunch/Dinner (apx.)
Salad 1 cup 100
Papad 1 45
Cutlet 1 75
Pickle 1 tsp 30
Soup/Clear 1 cup 75
Soup/Heavy 1 cup 75
Fruit 1 helping 150
Salad 1 cup 100
Papad 1 45
Cutlet 1 75
Pickle 1 tsp 30
Beverages Quantity Calorific Value
(apx.)
Tea/Black/without sugar 1 cup 10
Coffee/Black/without sugar 1 cup 10
Tea with milk & sugar 1 cup 45
Coffee with milk & sugar 1 cup 45
Milk without sugar 1 cup 60
Milk with sugar 1 cup 75
Milk with sugar, Horlicks 1 cup 120
Fruit Juice, concentrated 1 cup 120

Beverages Quantity Calorific Value
(apx.)
Soft Drinks 1 bottle 90
Beer 1 bottle 200
Soda 1 bottle 10
Alcohol neat 1 peg, small 75

Miscellaneous & North Indian Quantity Calorific Value
(apx.)
Porridge 1 cup 150
Jam 1 tsp 30
Butter 1 tsp 50
Ghee 1 tsp 50
Sugar 1 tsp 30
Biscuit 1 30
Fried Nuts 1 cup 300
Indian sweets/mithai 1 pc 150

Miscellaneous & North Indian Quantity Calorific Value
(apx.)
Puddings 1 cup 200
Ice-cream 1 cup 200
Milk-Shake 1 glass 200
Wafers 1 pkt 120
Samosa 1 100
Bhel Puri/Pani Puri 1 helping 150
Kebab 1 plate 150

Calculation of balanced diet for different
categories of people
A balanced diet is the one, which contains various

groups of food stuffs such as energy yielding, body
building and protective foods in the correct proportion
and also make provision for extra nutrients to withstand
short duration of leanness.
Calculation of balanced diet for different
categories of people
The components of balanced diet will differ according to

age, sex, physical activity, economic status and
physiologic state namely pregnancy, lactation, etc.
The recommended composition of balanced diet for Indians (ICMR)
Adult (Man) Adult (Women)
Food items Seden Mod Heavy Seden Mod
Cereals
460 g 520 g 670 g 410 g 440 g
Pulses
40 g 50 g 60 g 40 g 45 g
Leafy vegetables
40 g 40 g 40 g 100 g 100 g
Other vegetables
60 g 70 g 80 g 40 g 40 g
Roots & Tubers
50 g 60 g 80 g 50 g 50 g
Milk & Milk
products 150 g 200 g 250 g 100 g 150 g
Oils & Fats
40 g 45 g 65 g 20 g 25 g
Fruits
60 g 60 g 60 g 60 g 60 g
Sugar & Jaggery
30 g 35 g 55 g 20 g 20 g
Balanced diet with high cost
Balanced diet with high cost can include
Liberal amounts of costly foods - milk, fish, fruits, meat,

egg and
Moderate amounts of cereals and pulses.

Balanced diet with moderate cost
Balanced diet with moderate cost can includes
Moderate amounts cereals and pulses, nuts and

green leafy vegetables.
Balanced diet with low cost
Balanced diet with low cost include
Large amounts cereals and pulses, and green leafy

vegetables,
But
Small amounts of milk, eggs, fish and meat.

Balanced Diet - Goals
 An accepted means to safeguard the population from nutritional

deficiencies
The requirements of protein should be met, which amounts to 15% to

20% of daily energy needs.
Fat should be limited to 20%-30% daily energy needs.
CHO rich in natural fiber should constitute the remaining food energy.
Balanced Diet - Goals
For non-vegetarians pulses should be reduced by 50% plus
one egg or 30 gram fish or meat.
If no pulses, two eggs or 50 gram fish or meat.

MENU PLANNING - DEFINITION
Meal planning or menu planning is defined as a
simple process which involves application of

knowledge of food, nutrients, food habits and like
and dislike to plan wholesome and attractive
meals.
AIMS OF MENU PLANNING
To fasten the recovery of the patient

To plan meals within the food cost
To provide variety of the food
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
PRINCIPLES
OF MENU
PLANNING
PRINCIPLES
OF MENU
PLANNING
THE MEAL SCHEDULE
It should be recommended that the daily requirement of all nutrients

should be arranged in three meals.
It is essential that a combination of three meals provide a selection

of food which will most nearly suit the needs, preference, habits and
activity of all family members
THE MEAL SCHEDULE
Breakfast
Basic breakfast should provide more than 25% of the daily

requirement.
 It consist of fruits, cereals, milk, bread, eggs

THE MEAL SCHEDULE
Lunch
Lunch is lighter meal than dinner, although food include are

same as for dinner
THE MEAL SCHEDULE
Dinner
The dinner menu should be made after plan for breakfast and
lunch are complete.
This is an excellent opportunity to include foods needed in used

in the other two meals.
This meal should be satisfying and nutrition

NUTRITION REQUIREMENT FOR
INFANTS
Characteristics of infants
 Infancy is a period of rapid growth.
 The average birth weight of newborn is 3 kg
 In first few days the newborn loses about 10% of body weight
 Infant usually doubles the weight at 6 months and triples at the age of 1 year and
4 times at the age of 2 years
 The baby measures 50 cm at birth, 60 cm at 3 months, 70 cm at 9 months and 75
cm at 1 year.
RDAs of various nutrients for infant
Age Energy Protein Calcium Retinol β- Thiamin Riboflav Niacin Vitamin Folic B12 µg/d
(months) (Kcal) (g) Mg/dl µg carotene e in µg/kg C Mg/dl acid
µg/dl
55
0-6 108/kg 2.05/kg 500 350 1400 65 µg 710 25 25 0.2
µg/kg
50 60
6-12 98/kg 1.65/kg 650
µg/kg µg/kg
RDAs of various nutrients for infant
Nutritional requirement for infants have largely been based on

breast milk intake combine with supplementary diet
Documented evidences shows that infants grow well on exclusive

breast feeding for first 6 months of life
Nutrition contents of breast feeding
Nutrient Content/100ml
Macronutrients
Calories 67 kcal
Proteins 1.1 g
Fat 3.5 g
Lactose 7.0 g
Micronutrients - Minerals
Sodium 0.9 mEq
Potassium 1.4 mEq
Calcium 35 mg
Phosphorus 15 mg
Iron 30-50 µg
Zink 120 µg
Vitamins
Vitamin A 60 µg
Vitamin C 5.2 mg
Weaning
Definition: Weaning is the process of gradually introducing foods

other than breast milk in the child’s feeding schedule.
Breast milk is sufficient till 6 months and after the weaning is

required to meet the ex cess demand of the body.
TODDLER AND PRESCHOOL GOING
CHILDREN
Characteristics of toddler and pre-schoolers
During the second year, the increase in height is

about 10 cm and weight gain about 2.5 kg
During 3-6 years height gain is 6-7 cm and weight

gain is 1.5 to 2 kg
TODDLER AND PRESCHOOL GOING
CHILDREN
As growth proceeds during childhood, there are changes in

proportion of water, muscle tissues, fat deposition and the skeletal
structure
During the second year of life, the child start developing a sense of
individuality which is distinct from his mother
Preschool age is age of imitation and sex identification
Balanced diet for toddler and preschool
children (in grams)
Food items 3 years 4 5 - 6 years
Cereals 175 270
Pulses 35 35
Leafy vegetables 40 50
Other vegetables 20 30
Roots and tubers 10 20

Milk 300 250
Oil and fats 15 25
Sugar and jaggery 30 40
A day’s sample diet for a 5 year old child
Meal Food Amount
Early morning Milk with sugar 200 ml
Breakfast Paratha with curd or Egg and bread 1 paratha 1 egg, 2 slice of bread
Mid-morning Fruit or fruit juice 1 fruit/ 1 glass

Lunch Rice, Small plate
Mixed vegetables, Small katori
Curd, ½ katori
Chapati 1-2
Evening tea Milk+buiscuit 150 ml, 4-6 buiscuits

Dinner Dal 1 katori
Chapati 2
Salad
Bed time Fruit custard 1 katori

SCHOOL GOING CHILDREN
Factors influence diet for school going children

By school going age most of the children establish a particular
pattern of food intake relative their peers
At school, he is exposed to food patterns which may be different
from those at homes and want to accept them
Behaviour at meal times may be a problem as children are usually at
hurry
SCHOOL GOING CHILDREN
Factors influence diet for school going children

They may rush to their breakfast due to early school timing and
with their evening meals due to play and other activities
The adequacy of children’s food depends not only on food available
to them but also on food environment
Advertising and TV have a strong influence on the type of food
chosen by children
Balanced diet for school going children
Food items 1 Quantity (in grams)
Cereals 300-400
Pulses 45
Leafy vegetables 50
Other vegetables 50
Roots and tubers 30
Milk 250
Oil 40
Sugar and jaggery 45
A day’s sample diet for school going children - 8
year old child
Meal Food Amount
Breakfast Sandwich and 2
Milk Or 1cup
omlet bread Egg, 2 slice
Mid-morning Stuffed paratha paneer And one fruit 1
Lunch Rice, 1 Small plate

Mixed vegetables, ½ katori
Curd Small katori
Evening tea Milk or cold coffee, buiscuits 1 cup, 4-6 buiscuits
Dinner Dal/meat Small katori
Vegetables ½ katori
chapati 2
Night Friut custard/ ice cream 1 katori
ADOLESCENTS
 Characteristics of adolescents
 During this period growth and development take place at all level namely
physiological, psychological and social
 During this period rapid growth takes place accomplished by hormonal changes,
sexual maturation and often emotional bouts
 This stage is called as second growth spurt

ADOLESCENTS
The growth spurt in girls occurs at 11-14 years and boys at 13-16 years
Changes in body composition occur due to hormonal influence which
regulates the development of sex characteristics
At this stage of life adolescent girls and boys develop sexual maturity
At this stage child develops his identity and decision making ability
Balanced diet for Adolescents (in grams)
Food stuffs Boys Girls

13-15 years 16-18 years 13-18 years
Cereals 400 420 320
Pulses 70 70 70
Leafy vegetables 100 100 150
Other vegetables 150 175 150
Milk 600 600 600
Oil and fats 30 40 30
Sugar and jaggery 30 30 30
A day sample diet plan for 14 years boy
Meal Food Quantity
Early Morning Milk with sugar 200 ml
Breakfast Boiled egg/omlet, 1 egg,
bread Or paratha with 2 slice 1,
curd ½ katori
Mid-morning Fruit salad or fruit juice 200 ml
Lunch Fried rice, One plate,
vegetables, one katori
curd, one katori
chapatti, 1-2
salad one katori
Dinner Dal/ channa/ chicken curry Vegetables, 1 katori
chapaties 1 katori,
2
Night Ice cream/ kheer/ fruit custard 1 katori
NUTRITION FOR ADULTHOOD
 Characteristics of adulthood
 By this stage the body growth particularly in terms of height and weight stops to
a certain extent but the breakdown and repair of body tissues goes on.
 Proper nutrition in adulthood ensures good health in old age
 Various factors like age, sex, climate, activity, body growth, stress affect our
body need for different nutrients
Balanced diet for Adults (in grams)
Food stuffs Adult Man Adult Women
Sedentary Moderate Heavy Sedentary Moderate Heavy
Cereals 460 520 670 410 440 575

Pulses 40 50 60 40 45 50
Leafy vegetables 40 40 40 100 100 150
Other vegetables 60 70 80 40 40 100
Roots and tubers 50 60 80 50 50 60
Milk 150 200 250 100 150 200

Oil and fats 40 45 65 20 25 40
1 day menu for an adult (sedentary work)
Meal Food Quantity
Early morning Milk with sugar or tea 1 cup
Breakfast Egg with bread or 1 egg, 2 bread,

paratha with curd, 2 paratha, 1 cup
coffee 1 cup
Mid-day Fruit chatt or fruit juice or 1 cup,
Tea with buscuits 4-6
Lunch Vegetables, 1 katori,
chapati, 2
Rice, 1 plate,
curd, 1 katori,
salad mixed 1 cup
Evening tea Tea with snacks 1 cup
Night dinner Dal/rajama 1 katori

Vegetables 1 katori
Chapati 3
NUTRITION DURING PREGNANCY
 Nutrition requirement is increased during pregnancy and lactation as the

expectant or lactating mother not only has to nourish herself but also the
growing fetus or the infant who is being breast fed.
 Poor diet during pregnancy also affects the mother’s health.
 Inadequate diet during pregnancy affects the baby in infancy.

1 day menu plan for pregnant women
Meal Food
Breakfast Besan paratha-2
Curd-1 katori
Omlet-2 eggs
Bread- 4 slices
Mid-day Morning Fruit juice or fruit chatt or
One cup tea with roasted channa
Lunch Vegetables- 1 katori
Rice- 1 plate
Raita- 1 katori
Green salad- 1 plate
Chapatti- 1-2
Evening tea Milk-1 cup
Buscuits-4-6
Night dinner Chapati-2-3
Dal/meat- 1 katori
Vegetables- 1 katori
Kheer/ice cream/ fruit custard
1 day menu plan for lactating women
Energy- 2575, work- sedentary, protein- 75 gm, calcium- 1000mg
Meal Food Amount

Early Morning Milk with sugar, 1 glass
biscuits
Breakfast Boiled egg with milk or 2, 4 slices
slices bread either butter or
Milk with cornflakes
Mid-day Morning Panjiri+tea 1 katori+1 cup
Lunch Vegetables, 1 katori,

Curd, 1 katori
Chapatti, 2,
Rice, 1 plate
Green Salad
Evening tea Banana shakes or fruit chatts or
1 day menu plan for lactating women
Energy- 2575, work- sedentary, protein- 75 gm, calcium- 1000mg
Meal Food Amount
Evening tea Banana shakes or fruit chatts or

sprouts and tea
Night dinner Dal/Bengal gram/meat, 1 katori,

Chapattis, 3-4,
Rice 1 plate
NUTRITION FOR AGED PEOPLE
Adequate nutrition and balanced diet is important even in old

age to prevent and control the common hazards of aging.
The following changes are associated with aging
 Loss of teeth
 Decrease neuromuscular coordination
 Impaired hearing and failing vision
 Diminished sense of taste and smell
 Anorexia
 Physical discomfort
 Incomplete digestion of food or takes long time to digest food
 Rate of blood flow through kidneys decrease
 Loneliness, depression, anxiety
 Bones become weak and susceptible to fracture
Energy requirement for elderly people
Bogy weight (kg) 60 and above 60 years;
Activity - Sedentary
Male Female
40 - 1544
45 1664 1624
50 1768 1704
55 1872 1784
60 1976 1864
65 2072 1944
70 2176 2024
75 2280 -
DIET AND FEEDING PATTERN
 Intake of energy reach food like sweets, fried or high fat foods, cereals and starches need to
be reduced
 Liberal amount of milk and milk products, fresh fruits, vegetables should be given to meet
vitamin and mineral need
 Adequate intake of calcium should be insure
 Intake of simple sugar is reduced
 Give more fibre rich diet
 Number of meal should be increased
 Soft cooked egg, milk and milk products and soft food should be given
BUDGETING OF FOOD
Expenditure on food is an important and

often largest part of the family’s budget.
Higher budget on will go on protective foods

like milk, vegetables and fruits
BUDGETING OF FOOD
One must plan the expenditure of food and

buy wisely so maximum nutrition can be
achieved by money spent.
For example as a source of protein pulses are

cheaper than animal food.
BUDGETING OF FOOD
The fruits and vegetables are relatively

cheaper in season and available in bulk
Economy in food purchasing can be exercised

in good measure by bulk purchase of foods,
especially staples like cereals and pulses.
Factors to be
7. Availabilityconsidered
of 1. Number of
while
supplementary budgeting of food family
programs members
6. Snacks
2. Family’s
items and
income
beverages
5. Home 3. The
prepared and location of
convenient food market
4. Alternative
marketing
choice
Nutrition requirement for different categories
of people
Infants- up to 1 year
Toddler- 1-3 years
Preschoolers- 4-6 years
School age children- 6-12 years
Adolescents- 13 to18 years
Adults
Old age- 60 and above 60 years
INTRODUCTION TO THERAPEUTIC DIETS
Therapeutic diet are planned to maintain or restore good

nutrition in patient.
In most cases the therapeutic diet are used to supplement the
medical or surgical treatment of the patient. Eg: diabetes
mellitus - patient’s treatment rather the medical therapy.
INTRODUCTION TO THERAPEUTIC DIETS
Diet therapy is concerned with recovery from illness and

prevention of disease.
The role of therapeutic diet
1. To correct dietary deficiencies
2. To maintain the patient in good nutrition state
3. To formulate diet to meet the need of the patient.
4. To educate the patient and family.

Types of
therapeutic
diets
5. Hippocrates
diet
4. Restricted 1. Simplest
residue diet or therapeutic
low residue diet diets
3. Soft or 2. Liquid
bland diet diets
Types of
therapeutic
diets
10. Gluten
free diet
9. Raw 6. Palaeolithic
food diet diet
7. Vegetarian
8. Vegan
or neutral
diet diet
Types of
therapeutic
diets
14.
Mediterranea
n diet
13. Protein 11. Calcium

restricted diet rich diet
12. Iron rich

diet
Types of
therapeutic
diets
18. Zone diet
17. The 15.

macrobiotic Detoxification
diet diet
16. The
Atkins diet
Types of therapeutic diets
 Simplest therapeutic diets – are mechanically altered diets.
 Pureed, chopped/ ground or soft for patients who have difficulty in chewing or
swallowing.
 requires minimum chewing.

Liquid diets – The diet is liquid at body temperature.
Liquid diets may clear liquid or full liquid. T
he diet includes fruit juices, water gruels (strained and

liquefied cooked cereals). This diet may be used after surgery.
This diet can replace fluid lost from vomiting or diarrhea.

 Soft or bland diet – it consists of easily digested foods that do not

irritate digestive tract.
Restricted residue diet or low residue diet – it eliminates

or limits foods that are high in bulk or fibre. It is used for
patients with digestive and rectal diseases.
 Hippocrates diet – is a natural diet of unprocessed and unchanged

food as it is found in nature.
 It consists of fruits, vegetables and greens; fresh fruit and chlorophyll

juices, sprouted seeds, grains and legumes; nuts and seeds; fermented
foods and small amounts of raw honey.
 Palaeolithic diet – it is also called caveman diet or stone age diet or

hunter- gatherer diet.
 It is basically a high protein, high fibre eating plan.
 The diet includes a lot fresh lean meats and fish and vegetables and
healthier fats.
Vegetarian or neutral diet – The vegetarian diet is sourced

from plant products, plus dairy products and egg.
The neutral diet is diet that contains the least amount of

contaminants, pollutants or allergens.
 Vegetarian or neutral diet
 A vegetarian diet is the healthiest diet.
 A vegetarian diet reduces the risk for obesity, coronary artery disease,
high blood pressure, diabetes and certain types of cancers. A diet rich in
animal fats is the least healthy.
Vegan diet – consists of fruits, vegetables, legumes, grains,

nuts and seeds. No eggs, cheese, yogurt, ice cream, butter or
other milk products are eaten.
 Raw food diet – consists 70% of raw fruits and vegetables and 30% of
grains, nuts, dairy products and meat.
 Eating fresh, organic raw fruits and vegetables will increase the vitamins
and micronutrients in your diet.
 The raw foods have high levels of antioxidants with health promoting
and disease preventing compounds.
 Gluten free diet – Gluten is a protein found in wheat, rye, barley, and
oats. People with celiac disease (a digestive disorder) are sensitive to the
presence of gluten in the diet.
 Gluten free foods include meat products, fish, dairy products, fruits and
vegetables, pasta and noodles, rice and potatoes.
 Calcium rich diet – calcium is absolutely critical nutrient in regulating

acid/alkaline balance in the blood.
 Calcium plays another critical role in maintaining structural integrity of

our skeleton.
 Excess calcium can deposit in blood vessels and kidneys. The diet
includes dairy foods, greens, spinach, & sesame seeds.
 Iron rich diet – Iron is an essential nutrient required for the synthesis of
haemoglobin which carries oxygen in the blood.
 Iron deficiency anaemia is a worldwide health problem in young women

and in children.
 Iron rich diet consists of broccoli, soybeans, lentils, dark green

vegetables, meat, poultry and fish.
Protein restricted diet – The average person needs between 40 to

65 grams of protein each day.
People with chronic liver or kidney disease should limit protein

intake.
Proteins contain 16% nitrogen, which the body eliminates in the

urine as urea.
Protein restricted diet
In cases where liver or kidney function is impaired, urea,

ammonia or other toxic nitrogen metabolites may build up in
the blood.
Protein restricted diet
To control protein intake, foods such as starches, sugars, grains,

fruits, vegetables, fats and oils should be eaten at levels sufficient
to meet daily energy needs.
The purpose of a low protein diet is to prevent worsening of

kidney or liver disease.
Mediterranean diet – consists of food mainly plant sources such

as vegetables, fruits, cereals, legumes, garlic, nuts, olive oil,
moderate amounts of fish, chicken, yogurt, red wine; low in
cheese, eggs, saturated fats, sugar and red meat.
Mediterranean diet –
Lowers the incidence of secondary heart attacks by 70% - a 70%

reduction in deaths from all causes.
Detoxification diet – a diet of fruits, raw vegetables, water and

yogurt to eliminate toxins absorbed from the environment or
caused by poor digestion or poor excretion waste products.
The Atkins diet – It is a high-protein, low carbohydrate diet

developed by Robert Atkins during 1960s. It is the most famous
weight loss diet.
It is based on the simple premise of a diet high in sugar and

refined carbohydrates causes weight gain and ultimately leads to
obesity.
The macrobiotic diet – was developed in the 1920s by George

Ohsawa.
It consists of a simple diet of brown rice, miso soup and sea
vegetables.
Whole grains such as brown rice, barley, millet, oats, corn and rye
makeup the bulk of the macrobiotic diet.
The macrobiotic diet – This diet encourages the consumption of

vegetables such as cabbage, broccoli, cauliflower, and mustard
greens.
Beans, tofu and sea vegetables should be eaten on a daily basis.

Zone diet – was developed by Barry Sears.
The zone diet proposes a dietary ratio of 40% carbohydrate, 30%

protein and 30% fat.
NUTRITION FOR CARDIOVASCULAR
DISEASES
Dietary management-Objectives
To relieve strain to the heart
To prevent further damage to the heart
To restore the damage heart

DISEASES
Food recommended
Skimmed milk, paneer from skim milk,
Cereals and pulses,
Whole grain,
All vegetables and all fruits
High fiber and soluble fiber like oat meal, pectin and gums
Lean meat, egg white and fish
Vegetable oils, sugar and jiggery
DISEASES
Food to be avoided:
Cholesterol rich food
Whole cream, butter, cream, cheese
Indian sweet meal like puddings, bakery products
Organ meat
Egg yolk, fish
Nuts, oil seeds, pickles
Fried food Alcohol
DISEASES
Regular low cholesterol and low fat and high fiber diet:
Energy- 1600 kcal
Fat- 40 g
Protein- 65 g
SAMPLE MENU FOR CARDIOVASCULAR
DISEASES
Meal Food
Early morning Lemon water-1 glass
Break fast Milk(skimmed)-1 cup,
Missi roti-1,
Curd-1/2 katori, or
Boiled egg- 1-2 and
Bread- 1-2 slice
Mid-Morning Fresh fruit- 1
SAMPLE MENU FOR CARDIOVASCULAR
DISEASES
Meal Food
Lunch Salad, chapat-1-3, rice- 60 g, vegetable- 250g, curd-
1 cup
Evening tea Tea, sprouted mong or black channa-30 g, Biscuits-3-
4
Dinner Vegetable soup,
Chapati-2, dal,
Chicken or fish-100g
NUTRITION FOR CHRONIC RENAL
FAILURE
Nutrient allowance Sedentary workers Moderate workers Heavy workers
Proteins 20g 30gm 40gm
Calories 2040 2197 2363
Sodium 180 mg 215 mg 255 mg
Potassium 1226 mg 1382 mg 1982 mg
Phosphorus 441 mg 586 mg 717 mg

FAILURE
Low protein and low sodium diet for chronic renal failure
FAILURE
Food to be avoided
 Extra milk or Milk products,
 Meat, poultry and fish
 Dry fruits
 Extra pulses, cereals, legumes, peas, beans
 Cakes, biscuits and bakery products, jams
 Campa cola, squash, sharbat
 Frits and fruit juices like lemon, mango, lime, plums
 Green leafy vegetables if potassium is restricted
NUTRITION IN DIABETES MELLITUS
Foods not allowed: Glucose, sugar, honey, all sweets,

chocolates and candies
Foods to be avoided or restricted: Potatoes, jam, sweet

potatoes, mangoes, grapes, bananas, alcoholic beverages, fried
fruits, paratha, puri, pakoras, dal moth, methies, deep fried
vegetables, dry fruits, saturated oils.
Foods to be used freely: Green leafy vegetables, tomatoes,

cucumbers, lemon, clear soups, black coffee and tea without
sugar, butter milk, sour chatani, pickles without oil
NUTRIENTS SEDENTARY MODERATE HEAVY
WORKERS WORKERS WORKERS
Calories 1300 kcal 1600 kcal 1900 kcal
Protein 60 gm 66 gm 70 gm
CHO 170 gm 223gm 232 gm
Fats 33 gm 39 gm 39 gm
DAILY DIET MENU FOR A CLIENT WITH
DM
Bed time Tea/ coffee- 1 cup
Breakfast Cornflakes with milk
Lunch Chapaties-2, rice 1 medium bowl, oil for cooking- 1 ½ tea spoon
Evening Light tea without sugar, salted biscuits
Dinner Chapaties-2, salad, vegetables,

Bed time Skim milk
Total approximate calories 1500
DIET IN FEVER
The nutritional requirements will depend on the nature, severity

and duration of the fever.
During this phase, calories requirement is increase.
Frequent feeding must be given to the client and fats must be

restricted.
DIET IN FEVER
Fluid intake must be from 3000-5000 ml in the form of glucose,

fruits juices.
Readily digestible foods must be given.
When fever goes down - bread with milk, milk puddings or rice
dal must be given
DIET MENU DURING HIGH GRADE
FEVER
Light diet: It must be given 2 hourly and contents must include

milk, barley water, and glucose at regular intervals.
To rebuild body tissues extra proteins must be given. Examples

milk, egg, curd etc.
Fried foods and diet containing fibers should be avoided.

DIET IN CONSTIPATION
Constipation is decreased frequency of passing stools or complete

retention of faces.
The diet should include food rich in fiber contains like whole
cereals, whole legumes and mature vegetables.
DIET IN CONSTIPATION
Fruits rich in fibers - apple, banana, guava.
More fluids in the form of coffee, tea, fruit juices, warm water, and
butter milk etc.
DIET IN DIARRHOEA
 Diarrhoea is increase frequently of loose or watery stools.
 It occurs in infectious condition of colon.

DIET IN DIARRHOEA
 Diet must include mainly fluids like oral boiled water containing
electrolyte salts i.e. glucose, sodium chloride etc.
 Fluids should be given frequently.
 Oral rehydration solution must be given.

NATUROPATHY
Naturopathy is the art and science of disease

diagnosis, treatment and prevention using
natural therapies including botanic medicine,
hydrotherapy, traditional Chinese medicine
and life style counselling.
Principles of Naturopathy
Do not harm
Use the healing power of nature to rejuvenate the

body and mind Identify and treat the cause.
Principles of Naturopathy
Treat the whole person not the particular part with

ailment.
Work on disease prevention and health promotion

METHODS USED IN NATUROPATHY
Treatment based on nutrition and diet.
Detoxification: use of short period of

fasting and controlled diets aid the natural
processes by which body rids itself from
toxic substances.
Manual healing method
Massage, acupuncture, yoga, meditation,
Hypnotherapy.
Herbal medicine, Homeopathy
Hydrotherapy: using water
Exercise and relaxation technique.

PRECAUTIONS
Naturopathy works on self-healing.
Here, every individual is the doctor as everyone can heal

himself.
Water is the main nutrient.

PRECAUTIONS
It means not to avoid stress but how to deal with the stress.
Sometimes naturopathy requires staying in Ashrams.
Naturopathy best works in winter.
Naturopathy practice requires assistance.

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UNIT - X

A balanced diet means getting the right types and

It is essential for a healthy body and a healthy mind.

A balanced diet is important to maintain health and a sensible

No single food will provide all nutrients. Balanced diet

The carbohydrates in our food are obtained mainly from

Milk also contains a sugar called lactose.

The sugar is also obtained from food.

The world’s three main cereal crops which provides us

carbohydrates are: wheat, rice and maize.

Wheat is prepared in the form of roti, bread.

Rice is used as in various other forms of food products such

as roti, bread, noodles, rice, dosa, idli, potatoes.

Fats are supplied to our body by many foods - butter, milk,

Cooking oils provide us fats.

The fat which we consume in our food is called dietary fats.

Some common dietary products - Butter, coconut oil, animal

Proteins are from plant sources as well as animal sources.

Plant proteins are: ground-nuts, beans, whole Cereals like

Sources of animal proteins are; Lean Meat (meat without

These are all body building foods.

The most valuable proteins are found in milk, eggs.

They contain all the amino acids required by our body.

These proteins are particularly need by children.

Minerals - the metals, non metals and their salts. It is mined

Large number of minerals required by the body.

But the more important once are: iron, iodine, calcium,

It is the most important mineral required by our body.

Iron is needed to prepare a protein called haemoglobin

Haemoglobin helps in transporting oxygen from lungs to the

Some of major sources of iron are: liver, kidney, bajra, ragi,

 Another important minerals needed by our body.

 Needed small quantities for the preparation of thyroid

 Some of the major sources of iodine are: fish, sea-food, and

 Required for making bones and teeth,

 Phosphorus require for the formation of bones and teeth.

 Phosphorus is also requiring for the conversion of

Phosphorus is important because it is a compound of A.T.P.,

The major sources of phosphorus are: Milk, Vegetable,

 On the basis of their solubility - water soluble vitamins

1. Water soluble vitamins are;- vitamin b-complex and

2. Fat soluble vitamins are; - Vitamin-A, Vitamin-D,

The various source of this vitamin are: meat, liver milk

The chemical name of vitamin c - ascorbic acids.

It is a water soluble vitamin.

Vitamin C is necessary for keeping teeth, gums & joints

It is also increase the resistance of our body to infection

The various source of vitamin C are amla, lime, orange

The chemical name of vitamin D is calciferol.

Vitamin D is a fat soluble vitamin.

Vitamin D is necessary for the normal growth of bones &

The various sources of vitamin D are: milk, fish, egg &

Vitamin D is also produced in our body when the skin is

The chemical name of Vitamin E is tocopherol.

It is fat soluble vitamin.

Necessary for normal reproduction, normal functioning of

The various sources of vitamin E are: green leafy

Fat soluble vitamin which is known as phylloquinine.