Principle's Of Human Nutrition Theory Notes PDF

THEORY NOTE’S PRINCIPLE ‘S OF HUMAN NUTRITION. COURSE CODE— 410.  Theory  Nutrition: food groups, food guide pyramid, diet, balanced diet, problems due to over- and under- nutrition, recommended dietary allowances, meal planning. Social, population and environmental influences on...

THEORY NOTE’S PRINCIPLE ‘S OF HUMAN NUTRITION. COURSE CODE— 410.  Theory  Nutrition: food groups, food guide pyramid, diet, balanced diet, problems due to over- and under- nutrition, recommended dietary allowances, meal planning. Social, population and environmental influences on human nutrition. Nutrients and non-nutrients: proteins, lipids, carbohydrates, dietary fiber, vitamins, water, electrolytes, minerals and trace elements, non-nutritive components of food. Eating of food: smell, taste, satiety. Digestive system: gastrointestinal tract, digestive juices, secretions. Digestion, absorption and metabolism: carbohydrates, proteins and lipids. Nutrient and dietary deficiency disorders: protein energy malnutrition, vitamins and minerals deficiency, diabetes, dental caries symptoms, causes, prevention.  Introduction to Human Nutrition  Human nutrition is a complex, multifaceted scientific domain indicating how substances in foods provide essential nourishment for the maintenance of life.  To understand, study, research, and practice nutrition, a holistic integrated approach from molecular to societal level is needed.  Optimal, balanced nutrition is a major determinant of health. It can be used to promote health and well-being, to prevent ill health and to treat disease.  Introduction to Human Nutrition  The study of the structure, chemical and physical characteristics, and physiological and biochemical effects of the more than 50 nutrients found in foods underpins the understanding of nutrition.  The hundreds of millions of food- and nutrition-insecure people globally, the coexistence of undernutrition and overnutrition, and inappropriate nutritional behaviors are challenges that face the nutritionist of today.  Introduction to Human Nutrition  Nutrition practice has a firm and well-developed research and knowledge base. There are, however, many areas where more information is needed to solve global, regional, communal and individual nutrition problems.  The development of ethical norms, standards, and values in nutrition research and practice is needed. NUTRITION. NUTRIENTS.  Nutrition is the process of taking food into the body Chemical substances necessary and absorbing the nutrients for life functions.. in those foods.. Provide energy Build and repair tissue Regulate body processes Classification. Nutrients.  Six classes organic ◦ Carbohydrates Contains carbon, hydrogen, oxygen Carbon is found in all living things ◦ Fats (lipids) Example: carbohydrates, fats, ◦ Proteins proteins, vitamins ◦ Vitamins Inorganic ◦ Minerals In simplest form when ingested Function: regulate body processes ◦ Water Example: water, minerals Carbohydrates.. Fats Provides major Provides energy source of energy Highest kilocalorie value Sources of fat: meats, Examples: cereal milk, cream, butter, cheese, grains, vegetables, egg yolks, oils, nuts fruits, nuts, and sugars Protein… Vitamins Builds and repairs body tissues Organic compounds Provides energy Regulate body processes Only one of the six nutrients Examples: vitamins A, B, C, D, E that contains nitrogen and K Sources of protein: meats, fish, poultry, eggs, milk, cheese, corn, grains, nuts, and seeds Minerals… Water Major constituent of all Inorganic compounds living cells Regulate body processes Composed of hydrogen and oxygen Examples: calcium, phosphorus, potassium, sodium, chloride, iron, magnesium, zinc Organic nutrients and Inorganic nutrients and their their functions… functions… Organic Function Inorganic Functions Nutrients nutrients Carbohydr Provide ates energy minerals Regulate Fats Provide body energy process Proteins Build & water Regulates repair body tissues process Vitamins Regulate body processes Characteristics of nutritional status Good Poor Good Poor Alert expression Apathy Shiny hair Dull, lifeless Healthy, normal Insomnia at night, hair sleep habits fatigued during the day Clear Greasy, complexion blemished complexion Emotional stability Easily irritated, depressed, poor attention span Good color Poor color Bright, clear Dull, red- eyes rimmed eyes Well-developed Bowed legs, “pigeon bone structure breast” Pink, firm gums Red, puffy, and well- receding gums, Bowed legs, “pigeon Underdeveloped, developed teeth and missing or breast” flabby muscles cavity-prone teeth Normal weight for Over- or Firm abdomen Swollen height underweight abdomen Conclusion  Nutrition and health are directly related.  Effects of poor nutrition are cumulative.  There are six essential nutrients: carbohydrates, fats, proteins, minerals, vitamins, and water.  Nutritional assessment is the best way to determine deficiencies that may result from lack of nutrients. FUNCTIONS OF FOOD 1. Energy-yielding 2. Body-building and 3. Protective function 14 FUNCTIONS OF FOOD Food provides energy to keep the body warm, the muscles active for work and play and the various organs alert to carry out the daily activities. Food supplies body building nutrients needed for growth, while the fetus develops in the mother’s womb, new tissues are being continuously built. This proceeds right through infancy, childhood and adolescence. During these stages of life, there is a tremendous demand for body building nutrients that are essential everyday to replace the daily ‘wear and tear.’ 15 Protective function Required in minute quantities. Variety of these nutrients, each responsible for a specific task in the body. If the diet is deficient or lacking in one or more of these vital substances, it leads to derangement of the normal functioning of the different parts of the body, resulting in ill-health, stunted growth and imperfect development. 16 Energy-yielding foodstuffs  Foodstuffs form the great bulk of the ordinary diet.  They supply energy to keep the body warm and are hence known as ‘fuel-food.’  A few examples of energy-yielding foodstuffs are cereals starchy vegetables, pulses, nuts, sugars, and oils. 17 Body-building foodstuffs  Contain a satisfactory amount of the nutrients needs to build the body and replace the worn-out tissues.  Milk and its products, meat, fish, and eggs are the best representatives of this group of foodstuffs.  The other examples are dals, dried beans, peas and nuts.  Cereals also contain some body-building nutrients. 18 Protective foodstuffs  Provide large number of the protective substances needed by the body.  Almost all natural foodstuffs contain one or more of these protective nutrients.  There is no single foodstuff in which all the different protective substances are present in quantities sufficient to meet the daily needs of the body.  This is why a combination of different kinds of foodstuffs is essential in a diet. 19 Contd…..  Best examples of this group of foodstuffs are green vegetables, fresh fruits, milk, meat, fish, and eggs.  Protective foodstuffs contain sufficient amounts of one or more of the protective nutrients so that a combination of them yields enough to maintain life. 20  Calories Need According To Lifestyle The number of calories you need to attain or maintain a desired weight would depend on your level of physical activities. If you are gaining weight over time this means that you should be exercising more and/or eating less. 21  Basal or Resting Metabolic Rate measures the calories the body needs to keep it in being. 1654 calories per day is the number of calories to keep the circulatory system and other vital bodily functions in operation. 22 23  Light Activity means you are engaged in activities such as light house keeping. To maintain your current weight you could consume approx 2150 calories per day.  Moderate Activity means you walk a couple miles per week on a regular basis. To maintain your current weight you could consume approx 2480 calories per day. 24  Heavy Activity means you run at least 10 miles a week. To maintain your current weight you could consume approx 2811 calories per day.  Very Heavy Activity means you are training for marathons running at least 30 miles a week. To maintain your current weight you could consume approx 3307 calories per day. 25 Classifications of Nutrients Food does much more that satisfy your appetite. It provides nutrients that the body uses for growth and health. There are five types of nutrients that fall into two broad categories: macronutrients and micronutrients. Macronutrients, which are required in large amounts, include carbohydrates, proteins and fats. In contrast, micronutrients are required in small amounts and include vitamins and minerals. A sixth category includes water, which is essential to life. Carbohydrates Carbohydrates have become the chief enemy to many dieters. Yet they are essential macronutrients, since they fuel the brain and muscles. They also contain the fiber the gut needs to properly function. Simple carbohydrates contain one or two sugars, while complex carbohydrates are made of three or more linked sugars. Both types deliver 4 calories per gram, but complex carbohydrates take longer to digest than simple carbohydrates and promote satiety. Plant-based foods and whole grains are good sources of complex carbohydrates, while simple carbohydrates abound in fruits, table sugar, honey and sweetened processed foods  PROTEINS Proteins give structure to all cells. They also help repair tissues and fight infection. When consumption exceeds the body's needs, protein can serve as an energy source, delivering 4 calories per gram. Twenty amino acids constitute the building blocks of proteins. Of these, nine are essential amino acids, which must come from the diet. In contrast, the body can make the remaining non-essential amino acids if the need arises. Animal products and legumes are good protein sources. Fats Like carbohydrates and proteins, fats supply energy to fuel the processes that keep your body alive. In contrast, however, they pack 9 calories per gram. They generally fall in one of four categories, based on their chemical structure: monounsaturated, polyunsaturated, saturated and trans fats. Trans fats are man-made and considered the unhealthiest because they raise bad LDL cholesterol and lower good HDL cholesterol. Saturated fats usually come from animal fats and tend to raise bad cholesterol, while fish oil and vegetable fats are typically unsaturated and help lower bad cholesterol.  Vitamins Vitamins are complex organic substances that team up with proteins called enzymes, to help chemical reactions take place in the body. From reactions required for food absorption to bone building and reproduction, they are involved. The Linus Pauling Institute describes 13 vitamins that the body requires for health and proper development. They vary in their specific roles and are either water-soluble, such as vitamin C and the B-complex vitamins, or fat-soluble, such as vitamins A, D, E or K. Fruits and vegetables are among the richest sources of most vitamins. Minerals Minerals give structure to your bones, teeth and nails. Like vitamins, they assist enzymes in many body processes. Unlike vitamins, however, they are inorganic substances that come from the soil, rocks and water and are absorbed by plants. Major minerals often have recommended daily values above 250 milligrams, according to the American Dietetic Association. Examples include calcium, phosphorus and magnesium. In contrast, the body needs smaller amounts of trace minerals, usually less than 20 milligrams. Examples of trace minerals include fluoride, chromium, iodine, iron, chromium and zinc. Good mineral sources include milk, leafy vegetables and meat.  Water Every cell and nearly all life-sustaining body processes require water to function, and the American Dietetic Association estimates that it accounts for 45 to 75 percent of body weight. The average adult loses 2.5 quarts or more of water daily through perspiration, urination, bowel movements and breathing, For optimal hydration, the Institute of Medicine recommends an average intake of 3.7 liters for adult males and 2.7 liters for women, which should come from food and beverages.  Food Diet Pyramid: What is the purpose of the food guide pyramid? A food pyramid or diet pyramid is a The Food Guide Pyramid emphasized triangular diagram representing the the importance of eating a balanced, optimal number of servings to be eaten varied diet by depicting five each day from each of the basic food main food groups: grains, fruits, groups. The first pyramid was published vegetables, dairy products and other in Sweden in 1974. The 1992 pyramid proteins, including meat, fish, beans, nuts introduced by the United States and eggs. Department of Agriculture (USDA) was called the "Food Guide Pyramid". It was updated in 2005, and then it was replaced by My Plate in 2011. What are the food groups in the food pyramid  More information on the Five Food Groups:  Vegetables and legumes/beans.  Fruit.  Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties.  Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans.  Milk, yoghurt cheese and/or alternatives, mostly reduced fat.  What are the categories of the food pyramid? Like the food pyramid, the plate contains six major food groups: fruits, vegetables, protein, dairy, grains and oils. Fruits. The fruit group includes any whole fruit or 100 percent fruit juice.... Vegetables. The vegetable group includes any whole vegetables or 100 percent vegetable juice.... Protein.... Dairy.... Grains.... What is the healthy living pyramid?  The Healthy Eating Pyramid is a simple visual guide to the types and proportion of foods that we should eat every day for good health. It contains the five core food groups, plus healthy fats, according to how much they contribute to a balanced diet.  Introduction to nutrition  Nutrition is defined as the processes by which an animal or plant takes in and utilizes food substances. Essential nutrients include protein.Normally, 85% of daily energy use is from fat and carbohydrates and 15% from protein. In humans.  WHY is nutrition important?.  Nutrition is essential for growth and development, health and wellbeing. Eating a healthy diet contributes to preventing future illness and improving quality and length of life.  BMI and children The healthy weight range for adults of a BMI of 20 to 25 is not a suitable measure for children.  Body fat distribution and health risk. A person’s waist circumference is a better predictor of health risk than BMI. Having fat around the abdomen or a ‘pot belly’, regardless of your body size, means you are more likely to develop certain obesity-related health conditions. Waist circumference and health risks  Waist circumference can be used to indicate health risk.  For men:  94 cm or more – increased risk;  102 cm or more – substantially increased risk.  For women:  80 cm or more – increased risk;  88 cm or more – substantially increased risk.  Being physically active, avoiding smoking and eating unsaturated fat instead of saturated fat have been shown to decrease the risk of developing abdominal obesity.  Essential nutrient requirements  Energy balance  our energy requirement depends on your age, size and activity level. If your energy intake equals the amount of energy you expend, then you are in energy balance.  Carbohydrates  Carbohydrates can be classified as monosaccharide (e.g. glucose, fructose, galactose), disaccharide(e.g. sucrose, lactose, maltose) and polysaccharide (e.g. starch, fibre). Carbohydrates must be reduced to the simplest form of glucose (through digestion) before your body can make use of them.  Protein. Protein is important for the production, maintenance and repair of tissues in the body. When energy intake is insufficient, protein intake must be raised. This is because ingested proteins are preferentially directed towards glucose (sugar) synthesis and oxidation.  VitaminsV itamins constitute a group of nutrients that are needed in small quantities. Like amino and fatty acids, most vitamins cannot be made in the body and must be obtained from dietary sources Fats and oils Healthy eating pyramid  Most of the fats we consume The food pyramid is a simple occur in foods as triglycerides. A practical guide to selecting triglyceride is comprised of three varied foods for meals. The fatty acid molecules attached to Australian Nutrition Foundation a glycerol molecule. Fatty acids Inc. (Nutrition Australia) has are made up of carbon and developed its own food hydrogen atoms and can be pyramid. either saturated or unsaturated.  FOOD INFLUENCES INFLUENCES ON FOOD CHOICE  There are many factors which may influence our food and drink choice.  From list of factors some we disscuss here. 1. Age 2. Taste 3. Economics 4. Recources 5 Environment 6 Likes and dislikes 7. Social Influnce. 8 Cultrual influence 9Pysical Influence Age Influences People of ages need and choose Taste different foods. Test is a physiological response to specific Throughout life, We may make different food choices based on the chemicals in foods. amount of energy and nutrients we Our tongue is covered with papillae or tiny need. bumps that contain taste buds Each papilla has hundreds of taste buds, which distinguish sweet, sour, salty, and bitter tastes  Cultral Influence Economics Culture is the influence is releted to the Economic is when food is selected person’s ethnicity and religious background in response to what a person can has on food choices. afford. Low-income families suffer extreme Around the world, people choose to eat or needs ,illness ,hunger, malnutrition avoid certain foods depending on their are more common in this group. religious belief.  Social Influence Physical Influence Family:A time for families to prepare and share meals and time together. Health: A right food choice is essential for a healthy life. Peer Pressure: Your friends influence on your choices. Nutrients are needed for body to Special Occasions:Holidays, fuction properly, to control disease such as diabetes ,blood pressure etc.. weddings, birthday parties  Recources Resources are Objects and qualities that can help reach goals. Food Supply: What foods are available? Knowledge: Knowing how to shop and prepare meals? Money: The amount of money you have influences the food you can buy.  Why Do We Eat What We Eat? Objective: Identify internal and external influences that affect food choices. Discussion What are your favorite foods? Why do you like them? Which foods do most of the members of your family enjoy together? Are there any foods that your family does not eat? Does what you eat say something about who you are  TASTE is a physiological response to specific chemicals in foods. More Yummy!!!! brains… ! …. ECONOMICS is when food is selected in response to what a person can afford. EARLY EXPERIENCES HABIT are the influences that we have been is when food is selected in response to exposed to as a child and how they what a person does over and over again relate to our food choices. without actually deciding. CULTURE is the influence that a person’s ethnic and / or religious background has on food choices. ADVERTISING is when food is selected due to what has been seen or heard in either print or visual media.  SOCIAL FACTORS are the influences that our society has on our food choices. Protein-Energy Malnutrition 49 Definitions  MALNUTRITION WHO defines Malnutrition as "the cellular imbalance between the supply of nutrients and energy and the body's demand for them to ensure growth, maintenance, and specific functions.“ Malnutrition is the condition that develops when the body does not get the right amount of the vitamins, minerals, and other nutrients it needs to maintain healthy tissues and organ function. 50  PROTEIN ENERGY MALNUTRITION It is a group of body depletion disorders which include kwashiorkor, marasmus and the intermediate stages  MARASMUS Represents simple starvation. The body adapts to a chronic state of insufficient caloric intake  KWASHIORKOR It is the body’s response to insufficient protein intake but usually sufficient calories for energy 51 AETIOLOGY: Different combinations of many aetiological factors can lead to PEM in children.They are:  Social and Economic Factors  Biological factors  Environmental factors  Role of Free Radicals & Aflatoxin  Age of the Host 52  Amongst the Social, Economic, Biological and Environmental Factors the common causes are:  Lack of breast feeding and giving diluted formula  Improper complementary feeding  Over crowding in family  Ignorance  Illiteracy  Lack of health education  Poverty  Infection  Familial disharmony 53 The clinical presentation depends upon the type , severity and duration of the dietary deficiencies. The five forms of PEM are : 1. Kwashiorkor 2. Marasmic-kwashiorkor 3. Marasmus 4. Underweight child 54  KWASHIORKOR  The term kwashiorkor is taken from the Ga language of Ghana and means "the sickness of the weaning”.  Kwashiorkor, also called wet protein-energy malnutrition, is a form of PEM characterized primarily by protein deficiency.  This condition usually appears at the age of about 12 months when breastfeeding is discontinued, but it can develop at any time during a child's formative years.  It causes fluid retention (edema); dry, peeling skin; and hair discoloration. 55 56 MARASMUS  The term marasmus is derived from the Greek word marasmos, which means withering or wasting.  Marasmus is a form of severe protein-energy malnutrition characterized by energy deficiency.  Primarily caused by energy deficiency, marasmus is characterized by stunted growth and wasting of muscle and tissue.  Marasmus usually develops between the ages of six months and one year in children who have been weaned from breast milk or who suffer from weakening conditions like chronic diarrhea. 57 58  MARASMIC- A severelyKWASHIORKOR malnourished child with features of both marasmus and Kwashiorkor. The features of Kwashiorkor are severe oedema of feet and legs and also hands, lower arms, abdomen and face. Also there is pale skin and hair, and the child is unhappy. There are also signs of marasmus, wasting of the muscles of the upper arms, shoulders and chest so that you can see the ribs 59  MARASMUS The term marasmus is derived from the Greek word marasmos, which means withering or wasting.  Marasmus is a severe form of protein-energy malnutrition caused by a shortage of protein and calories in the body. Without these vital nutrients, the body becomes dangerously low in energy and important functions begin to stop Primarily caused by energy deficiency, marasmus is characterized by stunted growth and wasting of muscle and tissue. Marasmus usually develops between the ages of six months and one year in children who have been weaned from breast milk or who suffer from weakening conditions like chronic diarrhea. Prevention of marasmus &kwashIokOR The best way to prevent marasmus is to have a well-balanced diet. Foods rich in protein like skimmed milk, fish, eggs, and nuts are important for energy and growth. Vegetables and fruits are important for providing other nutrients and minerals and for preventing malnutrition in general  UNDERWEIGHT CHILD Children with sub-clinical PEM can be detected by their weight for age or weight for height, which are significantly below normal. They may have reduced plasma albumin. They are at risk for respiratory and gastric infections 61 TREATMENT Treatment strategy can be divided into three stages. Resolving life threatening conditions Restoring nutritional status Ensuring nutritional rehabilitation. There are three stages of treatment. 1. Hospital Treatment The following conditions should be corrected. Hypothermia, hypoglycemia, infection, dehydration, electrolyte imbalance, anaemia and other vitamin and mineral deficiencies. 62 2. Dietary Management The diet should be from locally available staple foods - inexpensive, easily digestible, evenly distributed throughout the day and increased number of feedings to increase the quantity of food. 3. Rehabilitation The concept of nutritional rehabilitation is based on practical nutritional training for mothers in which they learn by feeding their children back to health under supervision and using local foods. 63  PREVENTION Promotion of breast feeding Development of low cost weaning Nutrition education and promotion of correct feeding practices Conclusion Family planning and spacing of births Immunization Food fortification Early diagnosis and treatment 64  Conclusion Usually, the role of diet and nutrition in the management gingival and periodontal disease is primarily that of prevention and maintenance. The benefits from good nutrition are important, especially with respect to increase in the capacity of periodontal tissues to: 1. Resist infection. 2. Strengthen and maintain the epithelial barrier. 3. Promote the repair of damaged periodontal tissues. 65 Consumption Of Recommended Food In Women The amount of nutrient and calorie intake per day considered necessary for maintenance of good health, calculated for males and females of various ages. Stages of women There are different stages of women and in every stage they need different nutrients to maintain their health. Top ten foods for women diet Consumption of food and recommended food in Adults HOW MUCH CALORIES AN ADULT DOES NEED…..??  Fruits and vegetables  Adult should consume between five and 13 servings of fruits and vegetables each day. This is equivalent to about 2 1/2 to 6 1/2 cups daily, depending on the amount of calories you need to consume for your weight and level of activity. Difference between macronutrients & micronutrients  OBJECTIVES  What are the nutrients???  What are the macronutrients???  What are the micronutrients???  Difference between macronutrients & micronutrients.  What are the Nutrients.  Nutrient is a substance that provides nourishment essential for the maintenance of life and for growth.  A nutrient is a substance require by an organism and needed for metabolism- the chemical reactions that occur inside cells.  Nutrients include ( Carbohydrates, Proteins, Lipids, Vitamins, Minerals and Water.  What are the macronutrients.  A nutrient that is needed by the body in relative large amount to maintain health.  Carbohydrates ( yielding 4 calories/gram )  Proteins ( yielding 4 calories/gram )  Lipids or Fat (yielding 9 calories/gram ) What are the micronutrients Micronutrients are needed in small amounts. (Vitamins & Minerals). It is a substance or chemical element that enable our bodies to produce enzymes, hormones etc, to ensure healthy growth & development. Which include things like flouride, selenium, sodium, iodine, copper, vitamins A, C, D etc. Although we only need them in tiny (minute) quantities. Difference between macronutrients and micronutrients… 1. Macronutrients are the nutrients required in large amount. While micronutrients required in small amount. 2. Proteins, Fat, Carbohydrates, Fiber and water are examples of macronutrients. While Vitamins, minerals and antioxidants are examples of micronutrients. 3. Cereals, nuts, legumes, fish, meat potatoes are rich in macronutrients. While Mainly vegetables, fruits, eggs, green leafy vegetables, fermented foods etc. are rich in micronutrients. 4 In this image you may see one side macronutrients riched foods, while in other side you may see micronutrients riched foods. Nutritional Assessment Of Population  Introduction  Nutritional status or assessment is the current body status, of a person or a population group , related to their state of nourishment (the consumption and utilization of nutrients)  Factors  The nutritional status is determined by the complex interaction between internal/constitutional factors and external environmental factors  Internal/Constitutional Factors : Age, sex, nutrition, behavior, physical activity and diseases  External Environmental Factors : Food safety , culture  Purpose Of Nutritional Assessment  Identify individuals or population groups at risk of becoming malnourished  To develop health care programs  To measure the effectiveness of nutritional programs once initiated Methods Of Nutritional Assessment  1.Ecological variables including agricultural crops production  2. Cultures and social habits  3.Economic factors e.g. household income, per capita income, population density, food availability and price Vital health statistics:  morbidity, mortality and other health indicators e.g. infant and under five mortality, utilization of maternal and child health care services, fertility indices and sanitary conditions  ABCD of Nutritional Assessment  It depends on the relative nutrient need of the body and the ability to digest and utilize them. It is measured by anthropometric, biochemical, clinical, and dietary methods. (sometimes called ABCD’s of nutritional assessment).  Anthropometric Assessment  Anthropometric measurements are inexpensive and easily obtained. It is a form of assessment using height and weight; and the most popular method used by clinicians is the Hamwi Method.  Biochemical Assessment  Many of the routine blood and urine laboratory test found in patient’s chart are useful in providing an assessment of nutritional status. Clinical Assessment Clinical assessment is the physical examination (P.E.) of an individual for signs and symptoms suggestive of nutritional health and/or clinical pathology. Dietary Assessment  The most commonly used data collected are food recalls and food frequency questionnaire (retrospective) and food records (prospective). DIET-RELATED-DISEASES  Cardiovascular diseases.  Hypertension.  Cancer.  Diabetes mellitus.  Obesity.  Tooth Decay. Cardiovascular disease  A diet high in saturated and trans fat causes cholesterol to build up in your arteries (blood vessels).  This puts you at risk for heart attack , stroke and other major problems. Vegetables and fruits are low in calories and rich in dietary fibers , it contain substances found in plants they may helps us to prevent cardiovascular disease Hypertension  Hypertension (HTN or HT) also known as high blood pressure , is a long term medical condition in which the blood pressure in the arteries is persistently elevated.  The DASH (dietary approaches to stop hypertension) eating plan in one healthy diet that is proven to help people lower their BP.  Be sure to eat plenty of fresh fruits and vegetables , eating food low in salts (sodium) and high in potassium can lower your blood pressure. CAUSES OF HYPERTENSION OBE SALT SITY INACTIV ITY HYPERTENSION STRESS GENETICS SMOKING  Cancer  The term cancer refers to a group of diseases in which abnormal cells grow.  Studies have linked eating red or processed meat to and increase risk of breast cancer, colon cancer, prostate cancer and pancreatic cancer which may be partially explained by the presence of carcinogens in food cooked in high temperature. Diabetes  Diabetes is a group of metabolic disorder in which there are high blood sugar (glucose) levels over a prolonged period.  Type 1 diabetes Also called insulin depended diabetes. RESULT : In total insulin deficiency.  Type 2 diabetes High blood sugar insulin resistance. Obesity  Obesity is an abnormal accumulation of body fat usually 20% or more over an individuals ideal body weight.  Obesity generally caused by eating too much and moving too little. Tooth Decay Decay of the outer surface of a tooth as a result of bacterial action. PLAQUE (produce acid) : Plaque is a sticky film of bacteria constantly form on your teeth when you eat or drink foods containing sugars. Diet & Obesity  Balanced Diet 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. 105 Balanced Diet Contd….. There are 6 kinds of nutrients in balanced diet Proteins Carbohydrates Fats Vitamins Minerals Water 106 Balanced Diet Contd….. Proteins are large molecules that contain carbon, hydrogen, oxygen and nitrogen. They are made up of amino acids. Amino acids are the building blocks of protein Essential amino acids cannot be made by the body’s cells, and must be supplied by the food you eat Protein is used for growth and repair of body cells and helps to form muscle, skin and hair 107 Balanced Diet Contd….. Carbohydrates are the main source of energy in the body. There are three types of carbohydrates: sugar, starch and fiber Sugars are simple carbohydrates Found in table sugar, fruits, honey, milk… Simple carbohydrates are digested and absorbed quickly 108 Balanced Diet Contd….. Starches and fiber are complex carbohydrates Complex carbohydrates are absorbed more slowly; they help maintain healthy blood sugar levels facilitate steady, long-lasting bouts of energy. 109 Balanced Diet Contd….. Starches are made up of many simple sugars in long chains Pasta, potatoes, rice, white breads… 110 Balanced Diet Contd….. Fiber is found in the cell walls of plant cells Fiber cannot be digested. It is needed to keep your digestive system healthy Fiber is found in whole grain breads and cereals, beans, vegetable and fruits 111 Balanced Diet Contd….. 112 Balanced Diet Contd….. Fats or lipids are necessary nutrients because they provide energy and help your body absorb vitamins Fat tissue cushions your internal organs Fat is a storage unit for energy; it can release twice as much energy as carbs Excess energy from all foods you eat is converted to fat and stored for later use. 113 Balanced Diet Contd….. Unsaturated fats are liquid at room temperature Vegetable oils, avocado, the fats in nuts and seeds 114 Balanced Diet Contd….. Saturated fats are solid at room temperature Animal products such as meat and milk are sources of saturated fat Saturated fats are associated with high levels of cholesterol in the blood Cholesterol can block blood supply to organs and increase blood pressure. This can lead to heart disease and stroke 115 Balanced Diet Contd….. Vitamins are organic nutrients needed in small amounts for growth, regulating body functions, and preventing diseases. Most foods provide some vitamins, but no one food has them all 116 Balanced Diet Contd….. Minerals are inorganic nutrients that regulate chemical reactions in the body Your body uses about 14 different minerals The minerals used in largest amounts are calcium and phosphorus Other minerals include potassium, iron, and sodium 117 Balanced Diet Contd….. Water is the most important nutrient for survival The human body as about 60 percent water Your cells need water to carry out their functions. 118 Balanced Diet Contd….. Your body loses water through breathing, sweat, and excretion Water needs to be replaced every day Water is not only found in liquids but also in many foods 119 Balanced Diet Contd….. Because no food has every nutrient, you need to eat a variety of foods to maintain optimum health. A food group is a collection of foods that contain the same type of nutrient There are five food groups: Bread/cereal Vegetables Fruit Dairy Meat/beans 120 Balanced Diet Contd….. 121 Consumption of recommended food in children To ensure good nutrition in your child and that they grow up healthy , they will need to consume a large variety of food like…… different food group Graing group 1 slice bread ½ cup cereals ½ cup cooked rice Fruit group 1 piece of fruit. ¾ cup of fruit juice Nutritional Assessment Of Population  Nutrient  Nutrients are molecules in food that all organisms need to make energy, grow, develop, reproduce.  Nutrients are digested and then broken down into basic parts to be used by the organism. disease A disease is a particular abnormal condition that affects part or all of an organism and that consists of a disorder of a structure or function. The study of disease is called pathology, which includes the study of cause. Ricket Diseases in humans due to nutrients.??  Occur Due to Deficiency of  Name Of Disease  Vitamin B1  Beriberi  Vitamin B2  Ariboflavinosis  Vitamin B3  Pellagra  Vitamin B5  Paresthesia  Vitamin B6  Anemia  Vitamin B7  Dermatitis, ineritis  Vitamin B9 & Vitamin B12  Megaloblastic  Vitamin C  Scurvy, swelling of Gums  Vitamin D  Rickets & Osteomalacia  Vitamin EVitamin K  Non-clotting of blood How to control these diseases in humans..?  There are many ways to control these diseases and one of them is that we will avail those foods which are riched of Vitamins to people, because these diseases occurs due to deficiency of Vitamins. Such as: Name of nutrient Nutrient riched in Vitamin A Carrot, butter, Vitamin B1 mangoes Vitamin B2 Egg, Meat,Yeast Vitamin B9 & B12 Beans, Peas, Milk Non vegetarian Vitamin C Lime, lemon, oranges Vitamin D Milk, Fish, liver oil Vitamin K  OBESITY  Defined as excess accumulation of body fat.  Has several adverse health effects and can even lead to premature death.  It increases the risk of high blood pressure, high blood cholesterol and triglycerides, heart disease, diabetes, gallstones and certain cancers.  Obesity is not a simple consequence of overeating. 130  Adult human may not normally regulate his daily energy intake to balance his daily energy expenditure.  Overweight and obesity are due to positive energy balance.  Overeating and reduced physical activity together lead to obesity.  Genetic predisposition cannot be ruled out as a contributing factor.  Prevention and control of obesity are directly related to dietary management and physical activity. 131  Obesity is based on the degree of excess fat. Body Mass == Weight in Kilogram Index Height in meters2  Normal (ideal) BMI ranges between 18.5 and 25.  An average BMI of a population should be 21 or 22.  Less than 18.5 denotes chronic under-nutrition.  Between 25-30 considered as overweight.  Above 30 indicate obesity. 132 HOW TO REDUCE BODY WEIGHT ?  Weight reduction diets should contain at least 800 Kcal/day and provide all nutrient requirement.  Loss of half a kilogram per week is generally considered safe.  Extreme approaches should be avoided and use of drugs may be dangerous.  In children, obesity should be controlled by increasing physical activity rather than restricting food intake. 133  Modifications in dietary habits have to be incorporated into one’s lifestyle along with adequate exercise to keep the body weight within the normal limits.  Refined sugars and alcohol provide empty calories and should be avoided.  Plant foods that provide complex carbohydrates and fiber may need preferred as they reduce blood glucose, cholesterol, and triglycerides. 134  Weight-reducing diets must be rich in proteins and low in carbohydrates and fats.  Frequent fasting/semi-fasting followed by adequate or excess food consumption will also aggravate the problem of weight gain.  All reducing regimens should be monitored by a doctor and a dietitian. 135  Slow and steady reduction in body weight is advised.  Severe fasting may lead to health hazards.  Enjoy a variety of foods in amounts needed to balance your physical activity.  Eat small meals regularly at frequent intervals.  Cut down on sugar, fatty foods, and alcohol. 136