Proximate

Principle of
Food

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 Hello!
I am Dr Hena Parveen
PG Scholar
Guided by Dr Jyoti Kumari (Associate Prof.)
Dept. of Swasthavritta & Yoga

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The term “Proximate” means nearest or
immediate.

• In present content its refers to the

basic, essential.
• Proximate principles of foods
refer to the essential components
that make up the bulk of our diet
and are crucial for sustaining life
and performing biological functions.

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They include
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Nutrients: Organic and inorganic
complexes contained in food.

Macronutrients Micronutrients

Required in large quantity Required in small

and form main bulk of the quantity.
food.
• Vitamins
• Carbohydrate
• Minerals
• Protein
• Fats

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Their contribution in food
is as follows

Protein- 7 to 15 %
Fats- 10 to 30 %
Carbohydrate- 65 to 80%
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Carbohydrate
• is the main source of energy
• Provides 4kcal/g.
• Source- Sugar, Starch and Cellulose.
Sugar
• Monosaccharides- Glucose, Fructose and
Galactose
• Disaccharides- Sucrose, Maltose and Lactose
• Polysaccharides- Cellulose(e.g pectin) and Non-
cellulose such as inulin, plant gums and
mucilage

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Starch- polymers of sugar, food in cereals, roots and
tubers.
Cellulose – indigestible component & contributes to
dietary fibre.
Dietary Fibres
• Remnants of edible part of plants & carbohydrates that are
RESISTANT TO DIGESTION & ABSORPTION in small
intensive.
• Non– Starch Polysaccharides
• Types: i) Insoluble fibres- Cellulose, hemicellulose,
Lignin
• ii) Soluble fibres – Pectin, Gum, Mucilage
• Source: Miller’s Bran (Richest source), Millets, Oats.

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Function of Dietary Fibres
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Adds to the bulk of food and favours satiety.
Reduces blood glucose and blood cholesterol
• Reduces incidence of CAD, colonic polyps and
breast/stomach/Prostate/colon cancers
• Used in management of IBS.
• RDI- 40 g daily (desirable)
• >60 g/day irritates bowel.

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Functions of Carbohydrates
Essential for oxidation of fats
• Structural unit of nervous system as
cerebrosides
• Exerts protein sparring action
• Add flavour, texture to the foods and
increases palatability.

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Recommended Daily Allowance
55-65% of total energy
(for an average adult consuming 2000
calories/day which is equal to about 225-325g of
carbohydrates)
Deficiency: Malnutrition (in young and
children)

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Protein
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Proteins are of prime importance in human
nutrition.
Complex organic substances containing C, H, O,
N & S and some contains P and Fe.
• Approx. 20% of body weight in adults is by
Protein
• Made up of AMINO ACIDS
I) Essential Amino Acids,
II) Non-essential Amino Acids

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Essential Amino Acids:
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9 amino acids are not synthesised in the body and obtained by
dietary protein.
Leucine, isoleucine, lysine, methionine, phenylalanine,
threonine, valine, tryptophan and histidine.
• All EEA are required for the formation of new tissues.
• A protein is biological complete if it contains all the EEA
corresponding to human needs.
Non-essential Amino Acids
• Amino acids are synthesized in the body.
• Arginine, asparaginic acid, serine, glutamic acid, proline and
glycine.

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Functions of Protein
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Essential for growth and development of body (body
building)
• Repair and maintenance of body tissues.
• Maintenance of Osmotic Pressure.
• Constitutions of antibodies, plasma protein,
haemoglobin, enzymes, hormones and coagulation
factors.
• Connected with immune mechanisms of body.

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Supplementary Action of Protein

When two of more vegetables protein taken together,

their protein supports one other and supply protein
equivalent to animal proteins.
• Cereals Protein does not contain lysine and threonine
• Pulse protein doesn’t contain methionine
• Which are known s limiting amino acids.

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Protein Metabolism
Protein can not b stored in human body, they
have to be replaced everyday
• Breaking down of protein into amino acids and
reutilization in protein synthesis is constant.
• Rate of replacement vary from tissue to tissue.
• About 2% of body proteins ar replaced in adult
body daily.

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 “
Source
Animal Source- meat, milk, egg, fish,
cheese.
Plant Source- Cereals, pulses, beans,
nuts, , oil seed cakes.

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Measurement of Protein
Protein Quality
• Amino Acid Score
• Net Protein Utilization (NPU)
Protein Quantity
• Protein Energy Ratio (PE Ratio)

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Amino Acid Score
The Amino Acid Score (AAS) is a measure used to evaluate the
quality of protein in a food based on its amino acid composition. It
compares the amount of each essential amino acid in a protein
source to a reference protein (usually the amino acid requirements
of humans).
The score helps determine how well a protein meets the body’s
amino acid needs for growth and maintenance.

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Net Protein Utilization (NPU)
is a measure used to determine the efficiency with which the body
uses a given protein source. It represents the proportion of
ingested protein that is actually retained and utilized by the body
for growth, repair, and maintenance of tissues.
• NPU is based on two factors:
• 1.Protein Intake: The amount of protein consumed.
• 2.Nitrogen Retention: The amount of nitrogen retained in the
body (since nitrogen is a key component of amino acids and
proteins).

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NPU ranges between 0 to 100
A higher NPU value indicates that the protein
source is more efficiently used by the body.
• animal proteins (e.g., eggs, milk), tend to have
higher NPU values (close to 100),

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Protein Quantity
Protein Energy Ratio (PE Ratio) refers to the proportion of
a food’s energy (calories) that comes from protein compared
to the total energy provided by that food.

Energy from Protein

PE Ratio% = 100
Total Energy in Diet

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Deficiency
• Anaemia
• Hypo-albuminemia
• Oedema
• Protein Energy Malnutrition (PEM)

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 “
Protein Energy Malfunction(PEM)
PEM is a condition which occurs due to inadequate protein
and energy intake, especially in young children.
Or
as a result of infections such as measles and intestinal
worm.
•Common in developing countries
•Affects children <5 years old (preschool children)
•Incidence – 2% in preschool children).

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Causes “
•Diet
•Social and Economical Factors
•Environmental Factors
•Biological Factors
•Age of the host factors.

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Kwashiorkor
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Sign & Symptoms of Kwashiorkor

•1. Oedema: Swelling, particularly in the legs, feet, and abdomen, due
to fluid retention. This is a hallmark feature of kwashiorkor.
•2. Growth Failure: Stunted growth and delayed development due to
inadequate protein for growth and tissue repair.
•3. Skin Changes: Skin may become thin, dry, and flaky, sometimes
leading to dermatosis.
•Dermatitis: Skin lesions may occur, often with a reddish discolouration.
•4. Hair Changes:Hair may become thin, brittle, and may lose its colour
(depigmentation). It can also appear reddish or "flag" (alternating light and
dark bands).
•5. Enlarged Liver (Hepatomegaly):The liver may become swollen
and tender due to fatty infiltration, which is common in kwashiorkor.

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• 6. Apathy and Irritability:Affected children may show a lack of
interest in their surroundings or activities and may become
irritable or withdrawn.
• 7. Weakness and Fatigue: General weakness, fatigue, and
lethargy due to muscle wasting and lack of energy.
• 8. Loss of Muscle Mass: Muscle wasting may occur, leading
to a thin appearance, particularly in the arms and legs.
• 9. Increased Susceptibility to Infections: Impaired immune
function due to malnutrition increases the risk of infections and
illness.
• 10. Diarrhoea: Frequent diarrhoea may occur, which can
exacerbate the malnutrition and dehydration.

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Difference between Marasmus &
Kwashiorkor

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Fats
Member of a chemical group called
Lipids
• Lipids are composed of C, H, O
• Lipids are insoluble in water but are
soluble in organic solvents( ether,
benzene, other fat solvents)

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Classification
Simple Lipids: Composed of Fatty acids & Alcohols e.g
Triglycerides(Fats and Oils), Wax

• Compound Lipids: Beside Fatty acids & Alcohols also

contains additional groups such as phosphate, sugar, protein.
e.g Phospholipid, Glycolipids, Lipoprotein.

• Derived Lipids: products obtained after hydrolysis of simple

and compound lipids e.g Cholesterol, Steroids, Fat Soluble
vit., Ketone bodies etc.
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Fatty Acids
Simplest form of lipids
• Carboxylic Acid with hydrocarbon side chain
• 40 different fatty acids are found in nature.
• Classified based on length of carbon chains into 3
groups
• Short chain -<8 carbons
• Medium chain- <8-14
• Long chain- >14

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Saturated Fatty Acids
Saturated fatty acids have no double bonds in
the chain or contain single chain.
• They have higher melting points
• They are solid at room temperature
• Eg. lauric, myristic, palmitic acid etc.
• Obtained from Gee, Butter, Meat, Cheese etc

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Unsaturated Fatty Acids
These fatty acid contain one or more double
bonds along the length of the hydrocarbon
chain.
• They are liquid at room temperature
• Have low melting point
• Eg., linoleic acid, oleic acid, palmitoleic acid
• Obtained from Olive oil, Safflower, Sunflower
oil, nuts etc

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Essential Fatty Acids
• Essential fatty acids are those that cannot be
synthesized by humans. They can be derived only from
food.
• PUFA
Omega-3
• Eicosopentaenoic acid (EPA)
• Docosahexaenoic acid (DHA)
• FISH
• Alpha-linolenic acid (ALA)
• flaxseed--most, canola (rapeseed), soybean, walnut, wheat germ
• body can make some EPA and DHA from ALA
Omega-6
• corn, safflower, cottonseed, sesame, sunflower
• Linoleic Acid
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 Source

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• Nuts
Plant Source

Oil seed “•
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Ghee
Milk
Butter
Animal Source

• Egg yolk
• Meat
• Fish
Invisible Fats Visible Fats

• Cereals • Butter
• Pulses • Ghee
• Oil seed • Oils
• Milk
• Egg

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Deficiency
Skin problem- such as dry, scaly rash,
phrynoderma due to lack of essential fatty
acids.
• Cognitive Problems- learning deficits,
increase risk of dementia due to lack of
EPA & DHA
• Vision Problems- due to lack of DHA

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• Obesity
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Excess of Fats

• Atherosclerosis
• CADs
• Constipation

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RDA
The minimum level of total fat should be
20% of energy.
• visible fat for Indian adults range
between 20-40 g/day.
• pregnant and lactating mothers should
contain at least 30 g rams of visible fat.

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 Nutrition
It can be defined as the science of food and its relationship to health.
Or
The study of food, it’s composition, the amount needed by the body
and its effects on the body.
Nutrients
Organic and inorganic complexes contained in food.
Diet
It is the food prescribed according to the requirement of the body.
Food
Any substances used for energy, physical growth, development
and repair or rebuilding in the body can be termed as food.
Dietetics
is the practical application of the principles o f nutrition; it
includes the planning of meals for the well and the sick.
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Classification of food by origin
PLANTS
• Many plant & plant part are eaten as a food.
• Seeds are good source of food for animals including
humans because they contain nutrients.
• All seeds are not healthy. Eg- apple seeds & cherry
seeds contains cyanide.
• Fruits are ripened ovaries of plants including seeds
within it.
Vegetables are another most natural way of getting
foods.

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ANIMALS

• They are used as a food directly or indirectly

• Direct- Meat, fish, chicken etc.
• Indirect- milk, honey, milk products, eggs etc

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By Chemical Composition
• Protein
• Carbohydrate
• Fats
• Vitamins
• Minerals

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 CLASSIFICATION OF FOOD BY
FUNCTION
Energy Yielding Foods
• This group includes foods rich in carbohydrate, fat and
protein.
• They may be broadly divided into two groups Cereals,
pulses, roots and tubers:
• Cereals provide in addition to energy large amounts of
proteins, minerals and vitamins in the diet.
• Pulses also give protein and B vitamins besides giving
energy to the body
• Fats, Oils and pure carbohydrates like sugars: Sugars
provide only energy and fats provide concentrated source of
energy.
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Body Building Foods
• Foods rich in protein are called body building foods.
They are classified into two groups.
• Milk, egg, meat & fish. They are rich in proteins of
high biological value. These proteins have all the
essential amino acids .
• Pulses, nuts and oilseeds: They are rich in protein
but may not contain all the essential amino acids
required by the human body.

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Protective Foods
• Foods rich in protein, vitamins and minerals have
regulatory functions in the body like maintaining the
heartbeat, water balance, temperature, etc.
• Protective foods are broadly classified into two
groups
• Foods rich in vitamins and minerals and proteins
of high biological value (eg) milk, egg, and fish.
• Foods rich in certain vitamins and minerals only
(eg) green leafy vegetables and fruits.

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CLASSIFICATION OF FOOD BY NUTRITIVE
VALUE

• CEREALS & MILLETS

• They provide about 70-80% of calories, proteins &
other nutrients
• PULSES
• • Dried pulses are rich in proteins containing about
19-24%
• NUTS & OIL SEEDS
• They contain proteins 18-40%.

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• VEGETABLES
They are categorized as green leafy vegetables, roots &
tubers & other vegetables
• They contain high amount of nutrients & are very healthy

FRUITS
• They are rich in vitamins.

MILK & MILK PRODUCTS

• 1 litre of cow's milk provide about 35 g protein, 35g fat, 1 g
calcium, 1.5mg riboflavin, 1500 IU of Vit. A & small
amounts of Vit. B & minerals.
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EGGS
• Hen's egg contains 13% of protein & 13% of fat.
• Egg white contains of 12% of protein, some
vitamin & traces of fat.
• Egg yolk contains 15% protein & 3% fat.

MEAT, FISH & ANIMAL PRODUCTS

• Meat- Rich in protein 18-22%
• Fish-Rich in protein 18-22%
• Liver- Rich in protein 18-20%

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 Balanced Diet
• A balanced diet is defined as one which
contains a variety of foods in such quantities
and proportions that the need for energy, amino
acids, vitamins. minerals, fats,carbohydrate and
other nutrients is adequately met for
maintaining health, vitality and general well-
being and also makes a small provision for
extra nutrients to withstand short duration of
leanness

• A balanced diet should contain and obtain calories

from carbohydrates, proteins and fats in the ratio of
60:20:20
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What is Calorie ?
• A calorie (c) is a measure of energy,
the capacity to do work.
• The amount of energy required to
raise the temperature of 1 gram of
water by 1 degree Celsius.
• The nutritional Calorie (C) is equal
to 1000 standard calories.
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How many Calories ?
• Your body needs energy for
maintenance, growth, and physical
activities.
• The number of calories you need
depends on your height and weight,
age, body size, physical condition,
and physical activity.

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Rule of thumb:
• For males: Body weight x 12.
• For females: Body weight x 11.
• A person needing 1400 calories can obtain
them by eating:
 carbohydrates: 188 grams (55%).
 proteins: 51 grams (15%)
 fats: 45 grams (30%)

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Thank You !

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