INTRODUCTION

 Nutrition may be defined as the science of food

and its relationship to health. It is concerned
primarily with the part played by nutrients in
body growth, development and maintenance .
 The word nutrient or “food factor” is used for
specific dietary constituents such as proteins,
vitamins and minerals.

 Good nutrition means “maintaining a nutritional

status that enables us to grow well and enjoy
good health.”

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 Protein, carbohydrate and fat
had been recognized early in
the 19th century as energy-
yielding foods and much
attention was paid to their
metabolism and contribution
to energy requirements.

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 CLASSIFICATION OF FOODS
 Classification by origin:
- Foods of animal origin
- Foods of vegetable origin

 Classification by chemical composition:

- Proteins
– Fats
– Carbohydrates
– Vitamins
– Minerals 3
 CLASSIFICATION BY
PREDOMINANT FUNCTION
 Body building foods:
 -meat, milk, poultry, fish, eggs, pulses etc

 Energy giving foods:

 -cereals, sugars, fats, oils etc.

 Protective foods:
 -vegetables, fruits, milk, etc

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 NUTRIENTS
 Organic and inorganic complexes
contained in food are called nutrients.
They are broadly divided in to:
 Macronutrients:
 -proteins
 -fats
 -carbohydrates

 Micronutrients:
 -vitamins
 -minerals
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 PROTEINS
 Proteins are complex organic nitrogenous
compounds.
 They also contain sulfur and in some cases
phosphorous and iron.
 Proteins are made of monomers called amino
acids.
 There are about 20 different aminoacids which
r found in human body.
 Of this 8 aa are termed “essential” as they
are not synthesized in human body and must
be obtained from dietary protiens.

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 Functions of Proteins
 Body building
 Repair and maintenance of body
tissues
 Maintenance of osmotic pressure
 Synthesis of bioactive substances
and other vital molecules

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 Assessment of Protein
nutrition status
 Protein nutrition status is measured by
Serum Albumin Concentration.

 It should be more than 3.5 g/dl.

 Less than 3.5 g/dl shows mild malnutrition.

 Less than 3.0 g/dl shows severe

malnutrition.
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 FAT
 Most of the body fat (99 per cent) in
the adipose tissue is in the form of
triglycerides, in normal human
subjects, adipose tissue constitutes
between 10 and 15 per cent of body
weight. One kilogram of adipose
tissue corresponds to 7700 kcal of
energy.
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 Fats yield fatty acids and
glycerol on hydrolysis
 Fatty acid content of different fats ( in per cent)
 Saturated Monounsaturated Polyunsaturated
 Fats fatty acids fatty acids fatty acids

 Coconut oil 92 6 2
 Palm oil 46 44 10
 Cotton seed oil 25 25 50
 Groundnut oil 19 50 31
 Safflower oil 10 15 75
 Sunflower oil 8 27 65
 Corn oil 8 27 65
 Soya bean oil 14 24 62
 Butter 60 37 3
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Essential fatty acids are those that
cannot be synthesized by humans
 Dietary sources of EFA
 Linoleic acid
 Sunflower oil Corn oil Soya bean oil
Sesame oil Groundnut oil Mustard oil Palm
oil Coconut oil
 Arachidonic acid
 Meat, eggs, milk
 Linolenic acid
 Soya bean oil, Leafy greens
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 Functions of fats
 They are high energy foods, providing
as much as 9 kcal for every gram.
 Fats serve as vehicles for fat-soluble
vitamins
 Fats in the body support viscera such
as heart, kidney and intestine; and fat
beneath the skin provides insulation
against cold.

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The “non-calorie” roles of fat
 vegetable fats are rich sources of
essential fatty acids which are needed
by the body for growth, structural
integrity of the cell membrane and
decreased platelet adhesiveness.
 Diets rich in EFA have been reported to
reduce serum cholesterol and low-
density lipoproteins.
 Polyunsaturated fatty acids are
precursors of prostaglandins.
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 Fat requirements
 In developed countries dietary fats
provide 30 to 40 per cent of total energy
intake. The WHO Expert committee on
Prevention of Coronary Heart Disease has
recommended only 20 to 30 per cent of
total dietary energy to be provided by
fats. At least 50 per cent of fat intake
should consist of vegetable oils rich in
essential fatty acids.
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 CARBOHYDRATE
 Carbohydrate is the main source
of energy, providing 4 Kcals per
one gram Carbohydrate is also
essential for the oxidation of fats
and for the synthesis of certain
non-essential amino acids

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 Sources of carbohydrates
 There are three main sources of
carbohydrate, viz. starches, sugar and
cellulose.
 The carbohydrate reserve (glycogen) of a
human adult is about 500g. This reserve
is rapidly exhausted when a man is
fasting. If the dietary carbohydrates do
not meet the energy needs of the body,
protein and glycerol from dietary and
endogenous sources are used by the
body to maintain glucose homeostasis. 16
 Dietary fibre
 Dietary fibre which is mainly non-starch
polysaccharide is a physiological
important component of the diet. It is
found in vegetables, fruits and grains. It
may be divided broadly into cellulose
and non-cellulose polysaccharides
which include hemi-cellulose pectin,
storage polysaccharides like inulin, and
the plant gums and mucilage. These are
all degraded to a greater of lesser
extend by the micro flora in the human
colon
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 VITAMINS
 Vitamins are a class of organic
compounds categorized as essential
nutrients. They are required by the
body in a very small amounts. They fall
in the category of micronutrients.
 Vitamins are divided in to two groups:
fat soluble vitamins- A, D, E and K and
water soluble vitamins: vitamins of the
B-group and vitamin C.
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 VITAMIN A
 «Vitamin A» covers both a pre-
formed vitamin, retinol, and a pro-
vitamin, beta carotene, some of
which is converted to retinol in the
intestinal mucosa.
 The international unit (IU) of
vitamin A is equivalent to 0,2
microgram of retinol (or 0,55
microgram of retinal palmitate).
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 Functions of Vitamin A
 It is indispensable for normal vision.
 It contributes to the production of retinal pigments
which are needed fro vision lights.
 It is necessary for maintaining the integrity and the
normal functioning of glandular and epithelial
issue which lines intestinal , respiratory and
urinary tracts as well as the skin and eyes.
 It supports growth, especially skeletal growth
 It is antiintencive.
 It may protect against some epithelial cancers
such as bronchial cancers.
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Deficiency of vitamin A
 The signs of vitamin A deficiency are
predominantly ocular. They are:

 Nightblindness
 Conjunctival xerosis
 Bigot's spots
 Corneal xerosis
 Keratomalacia
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 VITAMIN D
 The nutritionally important
forms of Vitamin D in man are
Calciferol (Vitamin D2) and
Cholecalciferol (Vitamin D3).

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 Functions of vitamin D
and its metabolites
 Intestine: Promotes intestinal
absorption of calcium and phosphorus
 Bone: Stimulates normal
mineralization, Enhances bone
reabsorption, Affects collagen
maturation
 Kidney: Increases tubular reabsorption
of phosphate
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Deficiency of vitamin D
Deficiency of vitamin D leads to:

 Rickets

 Osteomalacia

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 THIAMINE
 Thiamine (vitamin B1) is a water
soluble vitamin. It is essential for
the utilization of carbohydrates.
Thiamine pyrophosphate (TPP), the
coenzyme of cocarboxylase plays a
part in activating transkelolase, an
enzyme involved in the direct
oxidative pathway for glucose.
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 Deficiency of thiamine
 The two principal deficiency diseases are beriberi
and Wernick's encephalopathy.
 Beriberi may occur in three main forms:
 peripheral neuritis,
 cardiac beriberi
 infantile beriberi, seen in infants between 2 and 4
months of life. The affected baby is usually
breast-fed by a thiamine-deficient mother who
commonly shows signs of peripheral neuropathy.
 Wernick’s encephalopathy is characterized by
ophthalmoplegia, polyneuritis, ataxia and mental
deterioration
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 VITAMIN B6
 Pyridoxine (vitamin B6) exists in three forms
pyridoxine, piridoxal and pyridoxamine. It
plays an important role in the metabolism of
amino acids, fats and carbohydrate.
 The requirement of adults vary directly with
protein intake. Adults may need 2 mg/day,
during pregnancy and lactation, 2.5 mg/day.
Balanced diets usually contain pyridoxine,
therefore deficiency is rare.

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 VITAMIN B12
 Vitamin B12 is a complex organo-metallic
compound with a cobalt atom. The
preparation which is therapeutically used
is cyanocobalamine.
 Vitamin B 12 cooperates with foliate in
the synthesis of DNA.
 Vitamin B 12 has a separate biochemical
role, unrelated to folate, in synthesis of
fatty acids in myelin
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 Vitamin B12 deficiency
 Vitamin B12 deficiency is associated
with megaloblastic anaemia (per nicous
anaemia), demyelinating neurological
lesions in the spinal cord and infertility
(in animal species). Dietary deficiency
of B12 may arise the subjects who are
strict vegetarians and eat no animal
product. At the present time there is
little evidence that vitamin B12
deficiency anaemia represents an
important public health problem.
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 VITAMIN C
 Vitamin C (ascorbic acid) is a water-
soluble vitamin. It is the most sensitive
of all vitamins to heat. Man, monkey and
guinea pig are perhaps the only species
known to require vitamin C in their diet
 Vitamin C has an important role to play in
tissue oxidation it is needed for the
formation of collagen, which accounts
for 25 per cent of total body protein

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 Deficiency of vitamin C
 Deficiency of vitamin C results in
scurvy, the signs of which are swollen
and bleeding gums, subcutaneous
bruising or bleeding into the skin or
joints, delayed wound healing, anaemia
and weakness. Scurvy which was once
an important deficiency disease is no
longer a disease of world importance.

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NUTRITIONAL PROFILES OF
PRINCIPAL FOODS
The principal food includes:

 Cereals

 Millets

 Pulses
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 Cereals
 Cereals (e.g. rice, wheat) constitute the
bulk of the daily diet. Rice is the staple
food of more than half the human race.
Next to rice, wheat is the most important
cereal. Maize ranks next to rice and wheat
in world consumption. Maize is also used
as food for cattle and poultry because it is
rich in fat, besides being cheaper than
rice or wheat.
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