Basic Concept of Food and Nutrition - Unit 1 PDF

Unit 1 – Basic food science & Nutritional Biochemistry Contents Basic concept of food, nutrition and nutrients, classification of food, and nutrients. Introduction to the biochemistry and the main properties of the principle constituents of foods- lipids, proteins, carbohydrates, vitamins, mineral...

Unit 1 – Basic food science & Nutritional Biochemistry Contents Basic concept of food, nutrition and nutrients, classification of food, and nutrients. Introduction to the biochemistry and the main properties of the principle constituents of foods- lipids, proteins, carbohydrates, vitamins, minerals in nutrition. Physiochemical properties of food. https://www.slideshare.net/slideshow/nutrition-237567323/237567323 INTRODUCTION Nutrition, nourishment, or aliment refers to the nurturing of our body to keep it healthy and functioning as it is supposed to do. Nature has provided a variety of foods for man to consume and be healthy. We consume food for maintenance of health, growth and to develop greater resistance against infections. Nutrition as a science was found by Lavoiser (the father of chemistry and also the father of nutrition) towards the end of 18thcentury. The science of nutrition is one of the youngest of the sciences. DEFINITIONS FOOD: Food is the material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and vital processes and to furnish energy; also: such material together with supplementary substances (as minerals, vitamins, and condiments) NUTRITION: Nutrition is an art and also a science. Nutrition is defined as “the science of foods, the nutrients and other substances, they are in action, interaction and balancing in relation to health and disease.”  HEALTH: Health is a state of complete physical, mental, and social well-being and not merely the absence of disease or infirmity. – World Health Organization NURSING: Nursing is "the unique function of the nurse is to assist he individual, sick or well, in the performance of those activities contributing to health or its recovery (or to peaceful death) CHANGING CONCEPTS OF NUTRITION The essential nutrients, proteins, fats and carbohydrates have been recognized in the early 19th century. Specific Nutritional disorders were identified such as protein energy malnutrition, Vitamin A deficiency, Endemic goiter, Nutritional Anemia, Nutritional blindness etc. and measures were found to prevent and control these disorders. The science of Nutrition was extended to other fields like agriculture, animal husbandry, economics and sociology. This led to “green revolution” and “white revolution” and increased food production. BRIEF HISTORY OF NUTRITION IN INDIA Until World War I the significance of nutrition was recognized by a relatively small group of scientists and physicians. Some progresses were stimulated by national emergencies like inadequate Food Production, series of Famines, florid Nutritional Deficiency, Disorders like Beriberi, Pellagra and Scurvy, Severe under- nutrition and malnutrition among children, High infant and child mortality rates, Very low literacy levels and nutritional awareness. Others depended on technical development of the supporting sciences. Nutrition research in India, as beri – beri inquiry was started in 1918, under the guidance of Sir Mc Carrison at Coonoor in South India. At Hyderabad called National Institute of Nutrition (NIN) was set up. This national institute comes under the Indian Council of Medical Research (ICMR). The Constitution of India states explicitly in Article 47 that the "State shall regard the raising of the level of the nutrition and the standard of living of its people and the improvement of public health among its primary duties…" The "Green Revolution" did help the country in overcoming the famines. The country succeeded in eliminating classical nutritional deficiency syndromes like Cardiac Beriberi, Pellagra, Scurvy. Kwashiorkar of the classical kind and Kerotomalacia which used to be a major cause of nutritional blindness in children during 1960s, have almost disappeared. The Infant Mortality Rate (IMR) reduced from 146 in 1951-61 to 67.6 in 1999. The Under 5 Mortality Rate has reduced from 236 in 1960 to 105 in 1998. Maternal Mortality Rate (MMR) has reduced from 570 per 1,00,000 in 1990 to 408 in 1998. During 1960s the Food and Nutrition Board (FNB) was established in the Department of Food, Ministry of Agriculture. Applied Nutrition Programme, highlighting production of protective foods through home gardens, school gardens, poultry farms, demonstration and promoting consumption and National Goiter Control Programme for addressing the problem of Goiter in Sub- Himalayan Region through iodization of salt were launched in 1962. The Crash Feeding Programme (Special Nutrition Programme) was launched in 1970 for bridging the energy and protein gap in daily diets of pre-school children in urban slums, tribal areas and backward rural areas. Recognizing the multi-faceted problem of malnutrition, the Integrated Child Development Services (ICDS) Scheme was launched on 2nd October, 1975. Universal Immunisation Programme, Oral Rehydration Therapy, Nutrition Promotion through poverty alleviation programmes, public distribution of food, health and family welfare measures, adult education, were among the mportant indirect nutrition interventions undertaken by the Government. The adoption of National Nutrition Policy (NNP) by the Government under the aegis of the Dept. of Women & Child Development in 1993. The Nutrition Policy recognized that "Nutrition affects development as much as development effects nutrition". A National Plan of Action on Nutrition (NPAN) highlighting the role of 14 concerned sectors of the Government was announced in 1995. The India Nutrition Profile, giving the district-wise picture of malnutrition from 187 districts of 18 States/Union Territories was released in July, 1998.  A Task Force on Micronutrients (Vitamin ‘A’ and Iron) was constituted in 1995 for accelerating the control of Vitamin ‘A’ and Iron deficiencies. A Food and Nutrition Council (FNC) was constituted in November 1997 The National Rural Health Mission (NRHM), a National effort at ensuring effective healthcare, especially to the poor and vulnerable sections of the society was launched (on 12th April, 2005in India for a period of seven years ))2012-2005( throughout the Country with special focus on nutrition for vulnerable groups, supplementary feeding, rehydration therapy etc.. RELATION BETWEEN NUTRITION AND HEALTH 1. Achievement of optimal growth and developmentl. 2. Maintenance of the structural integrity and functional efficiency of body tissues necessary for an active and productive use. 3. Mental well-being 4. Ability to withstand the inevitable process of aging with minimal disability and functional impairment. 5. Ability to combat diseases such as a. resisting infections (immunocompetence) b. preventing the onset of degenerative diseases c. resisting the effect of environmental toxins/ pollutants STATES OF NUTRITION Optimal Nutrition: The term "Optimum Nutrition" can be defined as eating the right amounts of nutrients on a proper schedule to achieve the best performance and the longest possible lifetime in good health, assuming that external negative influences like accidents and infectious diseases can be avoided. Mal Nutrition: Malnutrition is a broad term which refers to both under nutrition (sub nutrition) and over nutrition. Individuals are malnourished, or suffer from under nutrition if their diet does not provide them with adequate calories and protein for maintenance and growth, or they cannot fully utilize the food they eat due to illness. Over Nutrition: Over nutrition is frequent or habitual over consumption of nutrients by eating too much food to the point that it becomes dangerous to the health. Under Nutrition: Under nutrition is the opposite of over nutrition, meaning that it is a nutrient deficiency from not eating enough food.  DETERMINANTS OR THE FACTORS AFFECTING FOOD AND NUTRITION OF AN INDIVIDUAL Development Nutritional requirements Gender A person activity level Genetics Education Beliefs about Food Health Experience Disease Personal Preference Family Nutritional habits Knowledge about nutrients The quality of food Status of the women The quantity of food Appetite The efficiency of our digestive system Deficiency of nutrients Biochemical availability Other factors e.g,. Recreational activities, drugs, smoking and drinking ROLE OF NURSE AND OTHER HEALTH CARE PROVIDERS IN NUTRITION Assess the nutritional status of the individual, family and community Analyze the nutritional demands of the individuals. Determine the factors influence the nutritional status like BMI, age, sex, education, socio economic status, culture, availability of nutrient rich foods while planning the meal. Conduct a nutritional surveillance of the community to know the health status of the community. Plan and provide a nutritional health education programme. Encourage the health professionals to participate actively in the nutritional programmes. Create awareness among the public about nutritional supplementation programmes. Special consideration should be given for the vulnerable groups in providing care. Demonstrate the preparation of nutritional recipes and therapeutic diets. Encourage women to grow kitchen gardens. Help them in choosing, storing and preparing the nutritionally rich foods. Maintain records and reports of nutritional surveys and identified cases of nutritional deficiencies. Participate actively in National Nutritional Programmes. Conduct inservice education programmes for health care professionals related to nutritional related trends and issues. Participate in research activities and develop nutritional knowledge so as to improve the health status of the community. Classification of Nutrients Classification of Food Based on Origin ◦ Animal: ◦ Plant: Based on chemical composition/Nature ◦ Carbohydrates ◦ Proteins ◦ Fats ◦ Vitamins ◦ Minerals Based on Nutritional value ◦ Cereals, Pulses, Nuts & oils, Vegetables, Root & tubers, Milk products, Sugar & confectionary, Spice & condiments Based on function ◦ Body building foods ◦ Energy giving foods ◦ Protective food Based on Origin Animal Origin: Egg, milk, fish, Plant Origin: vegetable, fruit, meat cereals, pulses carbohydrates Carbohydrates are found in a wide array of both healthy and unhealthy foods The most common and abundant forms are sugars, fibers, and starches. bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie.