Balanced Diet PDF

welcome 1 2  A diet which contains different types of food possesing the nutrients- Carbohydrate,protein,fats,vitamin s,minerals and water –in a proportion to meet the requirement of the body. 3  Balanced diet achieved by eating variety of...

welcome 1 2  A diet which contains different types of food possesing the nutrients- Carbohydrate,protein,fats,vitamin s,minerals and water –in a proportion to meet the requirement of the body. 3  Balanced diet achieved by eating variety of food.  There is no single food with correct amount of all essential nutrients.  Eating a balanced diet requires a certain amount of knowledge and planning. 4  The basic composition of balanced diet is highly variable as it differs from country to country depending on the availability of food. Social &cultural habits, economic status, age,sex &physical activity of the individual largely influence the in take of diet 5  Nutrion Expert Group from ICMR has recommended the composition of balanced diet for Indian. They recommended cereals(rice,wheat,jowar) pulses,vegetables, roots & tubers, fruits,milk&milk products,fats &oils ,sugar & ground nuts. Additional intake of Meats,fish&egg for non vegetarian.for vegetarian milk &pulses. 6  body’s organs and tissues need proper nutrition to work effectively.  Without good nutrition, body is more prone to disease, infection, fatigue, and poor performance.  Children with a poor diet run the risk of growth and developmental problems. Bad eating habits can continue for the rest of their lives. 7  The USDA reports that four of the top 10 leading causes of death in the United States are directly influenced by diet. These are:  heart disease  cancer  stroke  diabetes 8  Veg(g) Non veg(g) cereals 475 475 pulses 80 65 Green leafy vegetables 125 25 Other vegetables 75 75 Root&tubers 100 100 fruits 30 30 milk 200 100 Fat&oils 40 40 Meat&fish - 30 eggs - 30 9 A food pyramid is a pyramid – shaped diagram representing the optimal number of servings to be eaten each day from each of the basic food groups. 10 11  Carbohydrate  Protein  Fat  Vitamin  Mineral  water 12  RDA:400g  Function 1) It is chief source of energy(60-70% total energy). 2) brain and other parts of CNS are depend glucose for energy. 3) Required for the oxidation of fat. 4) Synthesis of pentose's for DNA,RNA,NAD+,FAD synthesis 13  Sources of carbohydrate Table sugar cereals pulses Roots &tubers bread 14  Acidosis  Ketosis  Hypoglycemia  Fatigue & decreased energy levels  Unhealthy weight loss  Loss of sodium 15  PROTEIN RDA:56g FUNCTION These are the fundamental basis of cell structure & function.  Maintains osmotic pressure & have role in clotting of blood,muscle contraction.  All the enzymes,several hormones,immunoglobulins are proteins.  Used as energy sources. 16  Source of protein milk pulses Leafy vegitables meat egg cereals 17  Protein calorie malnutrition 1.kwashiorker 2.marasmus. 3.marasmic-kwashiorker 4.nutrional dwarfing 5.under weight child 18  Severe protein calorie malnutrition characterized by energy deficiency and emaciation  Causes stunted growth and wasting of muscles and tissue  Develop between the age of 6 months & 1 years in children who weaned from breast feeding/who suffer from weakening conditions like chronic diarrhea. 19  Severe growth retardation.  Loss of subcutaneous fat.  Severe muscle wasting.  Child looks thin and limbs  Wrinkled skin.  Bony prominence.  Frequent watery diarrhea & acid stools.  Temperature is abnormal.  Edema absent. 20  Also called wet-protein energy malnutrition.  Form of PEM characterized by protein deficiency.  Refers to an insufficient protein consumption but with sufficient calorie intake.  Usually appear in the age of 12 months when breast feeding is discontinued. 21  Change in skin pigment.  Diarrhea.  Decreased muscle mass.  Swelling(edema).  Fatigue.  Hair changes  Lethargy.  Increased & more severe infection due to damaged immune system.  Failure to gain weight & grow. 22 Treatment strategy divided into 3 stages:  Resolving life threatening conditions. - Hospital management  Resolving nutritional status. -Dietary management  Ensuring nutritional rehabilitation 23 1. Hospital Management: These conditions should be corrected – hypothermia, hypoglycemia, infections, dehydration, electrolyte imbalance, anemia & other vitamin & mineral deficiency. 2. Dietary Management: Diet from staple foods– inexpensive, easily digestible, evenly distributed & increased number of feedings. 3. Rehabilitation: Nutritional training for mothers- feeding their children back to health & use local food. 24  Promotion of breast feeding.  Development of low cost weaning.  Nutritional education.  Family planning.  Immunization.  Early diagnosis & treatment. 25  FIBER The complex carbohydrate are not digested by the human enzymes are collectively refers to as dietary fibers soluble fiber-mostly found in fruits & legumes insoluble fiber- vegetables &grains 26  Prevent constipation Eleminate bacterial toxin Decrease G.I.T cancers Improve glucose tolerence Reduce plasma cholestrol 27  Digestion &absorption of protein  Intestinal absorption of minerals(Ca,P,Mg)  Flatulence and discomfert Drinking plenty of water reduces the adverse effects 28  Sources of fiber Leafy vegitables fruits Wheat&legmes Rice bran 29  Constipation High blood pressure Diabetes Cardiovascular diseases Obesity Cancer 30  FAT RDA:70g FUNCTION It provide 15-50% total energy. concentrated fuel sorce of body. Constituents of membrane structure& regulate membrane permeability. Source of fat soluble vitamins. As cellular metabolic regulators. As insulating material protect internal organs. 31  Sources of fat butter cheese cream Red meat egg 32  VITAMINS Chemical compounds required in very small quantities which are essential for normal and health metabolism. According to the solubility 1. water soluble 2. fat soluble 33  VITAMINS Fat-soluble Watersoluble Vitamin A Non B- Complex B-Complex Vitamin D Vitamin C Thiamine (B1) Vitamin E Riboflavin(B2) Vitamin K Niacin (B3) Pantothenic acid(B5) Pyridoxine(B6) Biotin(B7) Folic acid (B9) Vitamin B12 34  MINERAL  Minerals are inorganic substances needed in small amounts by all cells for normal functioning 35  function Constituents of bone&teeth Muscle contraction Nerve transmission Deficiency:Rickets,Osteomalacia RDA(0.8-1g/d) Sources(Milk,&products,Leafy vegetables) 36  Function  Acid-base balance  Osmotic pressure  nerve & muscle function Deficiency  Hyponatremia RDA(5-10g/d) Source  Table salt 37  FUNCTION  Acid-base balance  Osmotic pressure  Muscle function Deficiency  Muscular weakness  Mental confusion RDA(3-4g/d) sources:fruits,nuts,vegetables 38  Function Constituent of heme. Involved in O2 transport & biological oxidation Deficiency  Hypochromic &micro cystic anemia RDA(10-15mg/d) Sources  Organ meats(liver,heart)  Leafy vegetables, 39  Function Constituent of thyroxine&tri iodo thyronine Deficiency Critinisum Goiter Myxedema RDA(150-200µg) Sources Iodised salt Sea food 40  Patients with IDD most commonly present with goiter.  patients may complaints of compressive symptoms, such as  hoarseness,  shortness of breath,  cough,  dysphagia. 41  Cretinism is the most extreme manifestation of IDD.  Cretinism can be divided into neurologic and myxedematous subtypes.  Both conditions can be prevented by adequate maternal and childhood iodine intake. 42  Correction of an individual's iodine deficiency should be instituted at a level recommended by the World Health Organization (WHO).  In a nonpregnant adult, 150 mcg/day is sufficient for normal thyroid function.  Consultation with an endocrinologist should be considered when the etiology of thyroid abnormalities is unclear.  Thyroidectomy indicated for patients with compressive symptoms of a large goiter. 43  At a population level, iodine deficiency disorder (IDD) can be prevented by the iodization of food products or the water supply.  In practice, this is usually achieved by iodization of salt.  An alternative in some developing countries has been the periodic injection of iodized oil supplements 44  Function. Constituent of enzyme eg:cytochrome C oxidase,catalase,tyrosinase in iron transport. Deficiency. Anemia. Menkas disease. RDA(2-3mg/d). Sources:organ meat,cereals,leafy vegetables. 45 WATER 46  Provision of moist environmrnt Aqueous condition for metabolism Moistening of food for swallowing Regulation of body temperature Being a major constituent of blood and tissue fluid it transport substances 47  Diluton of waste products & poisons substances in the body  Providing medium for the excretion of waste products eg:urine&faeces 48 49  Text book of Biochemistry-U.Sathyanarayana  Text book of HAP –Ross and Wilson  www.healthline.com  emedicine.mediscape.com 50 51