Introduction to Nutrition to know the fundamentals of nutrition.pptx
- 1. Introduction To Nutrition & The Concept of a Balanced Diet Mrs. Fuldisia Dilawar Assistant Prof-NCS
- 2. Objectives At the completion of this unit, students will be able to • Differentiate Nutrition and Malnutrition. • Utilize Nutrients and Food Guides for health promotion • Names of the six classes of nutrients and their primary functions • Recognize common characteristics of well- nourished people • Recognize symptoms of malnutrition
- 3. Nutrition •Nutrition refers to the process by which living organisms acquire and utilize the substances necessary for their growth, maintenance, and functioning. •A broader definition includes the social, economic, cultural, and psychological implications of food and eating. Calories Muscle & Tissue Fibers & Nutrients
- 4. Food Food is any substance consumed by living organisms to provide nutritional support for their growth, energy, and overall well-being. It typically comes from plant or animal sources Diet overall pattern of food and nutrient intake that sustains an organism. Nutrients: Chemical substances obtained from foods used in the body to provide energy, structure materials, regulating agents to support growth, maintenance, repair of body's tissues and may also reduce the risks of some diseases.
- 5. Nutritional requirements The amounts of nutrient which are needed for covering the human needs to be healthy depend on sex, age and few other factors. Nutritional Status An individual condition of health in relation to digestion and absorption of nutrients. Adequate diet: is a diet providing all the needed nutrients in the right total amounts.
- 6. Dietician Dietitians are regulated healthcare professionals licensed to assess, diagnose, and treat nutritional problems. Metabolism The sum of all chemical reactions that take place in the body which it maintains itself produces energy for its functioning.
- 7. FUNCTIONS OF NUTRIENTS • Provide energy • Build and repair tissue • Regulate body processes
- 8. Classifying Nutrients There are 6 Classes of Nutrients i. Carbohydrates ii. Lipids (fats) iii. Proteins iv. Vitamins v. Minerals vi. Water 8
- 9. Carbohydrates Carbohydrates serve as a primary source of energy and are used by the body mainly as a source of readily available energy. Types: Monosaccharide Disaccharides Polysaccharide
- 10. Functions of Carbs • Energy Source • Storage of Energy • Structural Support Sources Simple Carbohydrates (Sugars): Apples, bananas, and oranges, carrots, peas, and sweet potatoes, milk and yogurt. Complex Carbohydrates (Starches): wheat, rice, oats, beans, lentils, chickpeas, Nuts and seeds.
- 11. Fats Functions: • Concentrated form of energy storage • Structural Component of Cell Membranes • Hormone Synthesis Types: • Saturated • Unsaturated Sources: Beef, Milk, cheese, butter, yogurt, olive oil, canola oil
- 12. Nutrients and Their Functions
- 13. Nutrition and Health 1. Optimum nutrition 2. Malnutrition • Under nutrition • Over nutrition
- 14. Balanced Diet “Balanced diet is the one which contains a variety of foods in such quantities and proportions that the need for energy, proteins, vitamins, minerals and fats is adequately met for maintaining health” • Protein – 10-15% of energy intake • Fats- 15-30% of energy intake • Carbohydrate – remaining
- 15. Nutritional Assessment ABCD Anthropometric measurements Biochemical tests Clinical examination Dietary/social history
- 16. 1. Well-developed bone structure 2. Normal weight for height 3. Erect posture 4. Emotional stability 5. Good stamina 6. Seldom ill 7. Healthy appetite 8. Healthy, normal sleep habits 9. Normal elimination 1. Bowed legs, “pigeon breast” 2. Over- or underweight 3. Slumped posture 4. Easily irritated, depressed, poor attention span 5. Easily fatigued 6. Frequently ill 7. Excessive or poor appetite 8. Insomnia at night, fatigued during the day 9. Constipation or diarrhea Clinical Signs of Nutritional Status Poor Good
- 17. 10. Alert expression 11. Shiny hair 12. Clear complexion 13. Good color 14. Bright, clear eyes 15. Pink, firm gums and well- developed teeth 16. Firm abdomen 17. Firm, well-developed muscles Poor 10. Apathy 11. Dull, lifeless hair 12. Greasy, blemished complexion 13. Poor color 14. Dull, red-rimmed eyes 15. Red, puffy, receding gums, and missing or cavity-prone teeth 16. Swollen abdomen 17. Underdeveloped, flabby muscles Continue.. Good
- 18. Factors Affecting Energy Requirement • Age • Sex • Body Composition • Physical Activity • Working Conditions • Physiological state
- 19. References Brown,J.Nutrition;Through the life cycle. Minnesota,USA.National book foundation.p(2,5-1936,37) Mann, J., & Truswell, A. S. (Eds.). (2017). Essentials of human nutrition. Oxford University Press. Chen, Y., Michalak, M., & Agellon, L. B. (2018). Focus: Nutrition and food science: Importance of nutrients and nutrient metabolism on human health. The Yale journal of biology and medicine, 91(2), 95.