balanceddiet-160204064452-converted.pptx
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- 3. 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
- 4. 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
- 5. • 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
- 6. • 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
- 7. 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
- 8. 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
- 9. 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
- 10. 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
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- 13. 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
- 14. Sources of carbohydrate cereals bread Roots &tubers pulses Table sugar 14
- 15. Acidosis Ketosis Hypoglycemia Fatigue & decreased energy levels Unhealthy weight loss Loss of sodium 15
- 16. 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. PROTEIN 16
- 17. pulses Leafy vegitables meat egg cereals milk Source of protein 17
- 18. • Protein calorie malnutrition 1.kwashiorker 2.marasmus. 3.marasmic-kwashiorker 4.nutrional dwarfing 5.under weight child 18
- 19. 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
- 20. 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
- 21. 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
- 22. 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
- 23. Treatment strategy divided into 3 stages: Resolving life threatening conditions. - Hospital management Resolving nutritional status. -Dietary management Ensuring nutritional rehabilitation 23
- 24. 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
- 25. Promotion of breast feeding. Development of low cost weaning. Nutritional education. Family planning. Immunization. Early diagnosis & treatment. 25
- 26. • 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 FIBER 26
- 27. • Prevent constipation • Eleminate bacterial toxin • Decrease G.I.T cancers • Improve glucose tolerence • Reduce plasma cholestrol 27
- 28. Digestion &absorption of protein Intestinal absorption of minerals(Ca,P,Mg) Flatulence and discomfert Drinkingplentyofwaterreducesthe adverseeffects 28
- 29. fruits Leafy vegitables Wheat&legmes Rice bran Sources of fiber 29
- 30. • Constipation • High blood pressure • Diabetes • Cardiovascular diseases • Obesity • Cancer 30
- 31. 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. FAT 31
- 32. Sources of fat butter egg Red meat cream cheese 32
- 33. 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 VITAMINS 33
- 34. VITAMINS Non B- Complex Vitamin C Fat-soluble Vitamin A Vitamin D Vitamin E Vitamin K Watersoluble B-Complex Thiamine (B1) Riboflavin(B2) Niacin (B3) Pantothenic acid(B5) Pyridoxine(B6) Biotin(B7) Folic acid (B9) Vitamin B12 34
- 35. Minerals are inorganic substances needed in small amounts by all cells for normal functioning MINERAL 35
- 36. function 36 • Constituents of bone&teeth • Muscle contraction • Nerve transmission Deficiency:Rickets,Osteomalacia RDA(0.8-1g/d) Sources(Milk,&products,Leafy vegetables)
- 37. Function Acid-base balance Osmotic pressure nerve & muscle function Deficiency Hyponatremia RDA(5-10g/d) Source Table salt 37
- 38. FUNCTION Acid-base balance Osmotic pressure Muscle function Deficiency Muscular weakness Mental confusion RDA(3-4g/d) sources:fruits,nuts,vegetables 38
- 39. Function • Constituent of heme. • Involved in O2 transport & biological oxidation Deficiency Hypochromic µ cystic anemia RDA(10-15mg/d) Sources Organ meats(liver,heart) Leafy vegetables, 39
- 40. Function Constituent of thyroxine&tri iodo thyronine Deficiency Critinisum Goiter Myxedema RDA(150-200µg) Sources Iodised salt Sea food 40
- 41. Patients with IDD most commonly present with goiter. patients may complaints of compressive symptoms, such as hoarseness, shortness of breath, cough, dysphagia. 41
- 42. 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
- 43. 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
- 44. 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
- 45. 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
- 46. WATER 46
- 47. • 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
- 48. Diluton of waste products & poisons substances in the body Providing medium for the excretion of waste products eg:urine&faeces 48
- 49. 49 Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage
- 50. FACTORS EFFECTING: The thermic effect of food is increased by both aerobic training of sufficient duration and intensity or by anaerobic weight training. However, the increase is marginal, amounting to 7-8 calories per hour. The primary determinants of daily TEF are the total caloric content of the meals and the macronutrient composition of the meals ingested. Meal frequency has little to no effect on TEF; assuming total calorie intake for the days are equivalent. Although some believe that TEF is reduced in obesity, discrepant results and inconsistent research methods have failed to validate such claims. The mechanism of TEF is unknown TEF has been described as the energy used in the distribution of nutrients and metabolic processes in the liver, but a hepatectomized animal shows no signs of TEF and intravenous injection of amino acids results in an effect equal to that of oral ingestion of the same amino acids.
- 51. The thermic effect of food is the energy required for digestion, absorption, and disposal of ingested nutrients. Its magnitude depends on the composition of the food consumed: Carbohydrates: 5 to 15% of the energy consumed Protein: 20 to 35% Fats: at most 5 to 15% Raw celery and grapefruit are often claimed to have negative caloric balance (requiring more energy to digest than recovered from the food), presumably because the thermic effect is greater than the caloric content due to the high fiber matrix that must be unraveled to access their carbohydrates.
- 58. Text book of Biochemistry-U.Sathyanarayana Text book of HAP –Ross and Wilson www.healthline.com emedicine.mediscape.com 58
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