Contain Nutrition diet balance Dietary balance Caloric need
Contain: - Nutrition &diet balance. Dietary balance. Caloric need. Carbohydrate. Vitamin. Proteins. Mineral salt
INTRODUCTION~ Food is eaten for the purpose of supplying the energy for, such vital activation like pumping active of heart. maintenance of respiration, keeping the body. For various metabolic activation and so on.
Intake of carbohydrate, fat and protein produce energy that can be used to perform all these various type of activation. These are instance of energy occurs even at rest. Additional energy expenditure occurs between muscular activation or between exposure to cold.
WE ALSO REQUIRE FOOD FOR PURPOSE THAT IS: -supplying of vital and essential amino acid that is substance which cannot be synthesized in body.
Even regarding substance which can be synthesized in body. The solution of the raw material ultimately is the food.
NUTRITION: The word nutrition (pushti in Sanskrit) deals with the food & related need of animals or plant.
BALANCE DIET: The food which contain different proportion of protein, carbohydrate, fats, minerals, appropriate balance must also be maintained among these constitution.
So that all segments of the bodies metabolic system can be supplied with the required material.
CALORIC NEED: -requirement of calories are varies according to age, sex & occupation. So this must be satisfied.
the person who has say healthy adults is allowed to eat as much he like, subsequently if he begins to develop obesity the calories are cut down or he loses body weight, calorie are added.
Heavy manual worker (wood Chopin, earth diggers, rickshaw man sports man) for every hour requires 570 k. cal/hr=2, 400 k/hr or more.
On an average moderately working like light electric works, brisk pall, soil tilling in agriculture healthy adult male require 2200 kcal/day.
For 50 kg moderately active women the diet should provide 2225 kcal & at least 50 g. protein every day.
50 g. protein would provide 200 kcal. the remaining 2025 kcal can be obtained from a rather flexible mixture of carbohydrate & fat.
FAT: -Fat consist of carbon, hydrogen & oxygen but they different from carbohydrate in that the hydrogen & oxygen are not in the same proportion as in water.
Fat are divided in to 2 groups: 1. saturated (animal fat). Contains of saturated fats fatty acid & glycerol. Present in milk, butter, eggs, meat & oily fish.
2. unsaturated (vegetable fat) Contains of unsaturated fat is fatty acid & glycerol. Present in vegetable , oils.
It is a concentrated source of energy. 1 g. = 9 kcal of energy or compared to carbohydrate & protein which provide 4 kcal.
Cholesterol is a compound which belong only to the animal kingdom. Therefore plant foods do not contain any cholesterol among animals food, egg, are specially rich sources of cholesterol.
Cholesterol is synthesized in the body & is also obtained in the diet from fat, dairy product, fatty, meat, egg, yolk.
Essential fatty acids: -Are those fatty acids are not synthesis in the body & must supplied in the diet & it serves important function in the body.
Function: -1. provision of most concentrated source of chemical energy & heat 2. support of certain body organ like kidneys, eye.
3. transport & storage of fat soluble vita. A, d, e, k. 4. constituent of the secretion of sebaceous gland in the skin. 5. formation of cholesterol & steroid hormone.
6. storage of energy as a fat in adipose tissue under the skin &in the mesentery esp. when in excess of requirement. 7. insulation as a subcutaneous layer. it reduce heat loss through the skin
. 8. satiety value: -when gastric content (chime) containing fat enter the duodenum the emptying time of the stomach is prolongeal postponing the return of hunger.
9. in the form of adipose tissue gives protection against mechanical injury to some internal organ notably the kidney.
DEFICINCY: 1. Starvation of far degreased. 2. fatty liver fat increased. 3. coronery heart disease for increased deposition.
CARBOHYDRATE: -It is very essential & important for our daily diet and body. These are found in wide verity of food e. g. . Sugar jam, cereals, braid, biscuit, pasta, fruit, vegetable.
Carbohydrate consist the largest fraction of our diet. It preferred fuel of the body. In an Indian diet 60 -80% of energy in take come from carbohydrate.
CHEMISTRY: -Carbohydrate are compound made up of C, H 2, O 2 , being same as in the molecule of H 2 O.
According to complexity of chemical substance. For which they are formed classified. Monosaccharide, Disaccharide, polysaccharide.
These are the simplest form are further subdivided into pentose (C 5 H 10 O 5), hexose’s (C 6 H 12 O 6), arabinose. Glucose (C 5 H 12 O 11), sucrose and gelatos.
Carbohydrate are digested in the alimentary canal and absorbed as Manos.
DISEASE: -thus consist of two Manos molecule chemically combined. E. g. : - Sucrose, maltose and lactose.
When split into their constituent monosaccharide energy is released for metabolic work.
POLYSACCHARIDE: - this consists a complex molecules made up of large number of monosaccharide molecule in chemical combination. E. g. : - Starch, Glycogen, cellular and dextrin.
Not all polysaccharide can be digested by human. E. g. : - Cellulose and other substance present in vegetable, fruit and some cereals pass through the alimentary canal almost unchanged.
SOURCES: - Cereals are the most important sources Pulses, potato, sugar, milk, Refined grains, beans, honey, apples, pears, liver and husk of grain.
All digestible carbohydrate provide 4 Kcal/gm. All digestible carbohydrate either yield glucose on digestion or yield monosaccharide which can be converted into glucose in the body.
Functions of digestible carbohydrate These include: 1. Provision of rapidly available energy and heat, glucose. 2. is the main fuel molecule for energy production.
Protein sparing; i. e. when there is an adequate supply of carbohydrate in the diet, protein doesn’t need to be used to provide energy and heat.
Provision of the store of energy when carbohydrate is eaten in excess of the body’s need as it is converted to: 1. glycogen – as a short term energy store in the liver an skeletal muscles
2. Fat and deposited in the fat depots, e. g. under the skin. Fat burn in the flam of carbohydrate
Requirement: - a man weight 70 kg required 2500 k cal/day.
Protein requirement: - 1 g/kg body wt/day.
Fat : - 25% of 2, 500 kcal=625 kcal. The rest, 1600 kcal must be provided by carbohydrate. 1, 600/4=400 g. /day.
Advantage: - it is cheapen of all food stuff about 80% o the caloric need are satisfied by it.
Carbohydrate rich food are: -rice (about 70%) - wheat (about 70%) - cane sugar (about 100%)
Vitamin & minerals: - diet should be rich in vitamin but they are called micro nutrients because vitamin and mineral are needed in vary small amount.
They have extensive involvement in metabolic reaction cofactor and co-enzymes. Most of the vitamin are not synthesized and body and must there for be provided in diet.
Summary: - Fat-soluble vitamins Vitamin Chemical name Source Function Effects of Deficiency A Rational (carotene provitamin in plants) Milk, Butter, Cheese, egg yolk, fish, liver oils, green and yellow vegetable Maintains healthy epithelial tissue and cornea, formation of rhodopsin (visual purple) Keratinisation xerophthalmia stunted growth night blindness D Calciferol Fish, liver oils, milks, cheese, egg yolk, irradiated 7 dehydrocholesterol in human skin. Facilitates the absorption and use of calcium and phosphate in the maintenance of healthy bones and teeth Rickets (children) Osteomalacia (adults) E Tocopherols Egg yolk, milk, butter, Antioxidants green vegetables, Promotes immune nuts functions Anaemia Ataxia Visual disturbances K Phylloquinone Leafy vegetables, fish, fruit, liver Slow blood clotting Hemorrhages in the newborn Formation of prothrombin and factors VII, IX, X in the liver
Vitamin A (rational): it is found in such food are: -cream -egg yolk -liver -fish oil -milk - cheese - butter
It is absent from vegetable fate and oil. It can be formed in the body from certain curfenm the grain sources: -green vegetable -fruit -carrot Daily Requirement: -600 to 700 microgram
Function: - ganglia of the light synthesize pigment Rhodesian in retina of the eyes. Cell growth and differentiation; this is especially important in fast growing cells such as the epithelial cells covering both internal and external body surface. Promotion of immunity and defense against infection
1. Promotion of growth e. g. in bones. Maintenance of the integrity of epithelial tissue. 2. It helps in growth. 3. It is helpful in remodeling of bone. 4. It plays important role in reproductry function
Requirement: 1. Adult is 600 microgram/day. 2. About 100 gm of carrots or any of large variety of green leafy vegetable can meet the daily requirement. 3. Liver can store about 50 days supply of vitamin A.
DEFICIENCY: Deficiency of vitamin A is the commonest deficiencies in India: 1. The first sign of vitamin A deficiency is night blindness due to defective retina pigment. 2. Exophthalmia(dry and thickening of conjunctiva ). 3. Ulceration and destruction of conjunctiva.
4. Blindness. 5. Infection of ear, respiratory, urinary genital and GIT. 6. Immunity decrease. 7. Abnormal bone development and delayed. 8. Diarrheoa and dry skin. 9. Skin lesion.
Vitamin D: - it is mainly found in animal fate such as: 1. Eggs 2. Butter 3. Fish liver oil It can synthesized by action of UV rays of sun in skin. So it is called sunshine vitamin.
1. Function: - it is help in calcium and phosphate metabolism. 2. In intestine it stimulates the synthesize of Ca and P binding protein. 3. In kidney it increased the reabsorbtion of Ca and P.
4. In bone promotes deposition of Ca. 5. It increased plasma Ca level. 6. Helps in bone mineralization. 7. It prevents hypocalcaemia. Requirement: Daily 10 microgram /day Stored in fat and muscles.
Deficiency: 1. it causes rackets in children. 2. In this the bone are poorly classified. 3. Bones are too weak to bear the weight of body. 4. Bowing of legs 5. Ribs are deformed
6. Swelling at castochondral junction 7. This regularly swelling on the chest look like beads of male called rachitic rosary 8. In adults it is rare
9. Easily fractured even in mild trauma 10. Osteomalacia 11. Bone softening
Vitamin E (tocopherols): Sources – nuts, egg yolk, wheat germ, whale cereal, milk, butter, vegetable oil. .
Function: -vitamin E is an antioxidant, which means that protect body constituents such as membranes lipids from being destroyed in oxidative reactions
Requirement: 10 mg/day for men. 8 mg /day women.
Deficiency: 1. In men it is deficiency causes sterility. 2. Reabsorbing of the fetters muscular destroyed. 3. Deficiency is mainly seen in premature baby.
4. Hemolytic anemia is caused due to Deficiency 5. WBC are also affected 6. Immunity 7. Neurological abnormalities e. g. Ataxia and visual disturbance 8. It also protect against coronary heart disease.
Vitamin K (called of quinines ): Sources – liver. Some vegetable oils. Leafy and green vegetable.
Bacterial synthesis in large intestine Absorption is depended upon the presence of bile salts in the small intestine.
Daily requirement 1 microgram/kg body weight. Small amount is stored in liver
Function: 1. It is required by liver for the production of prothrombin an factor VII, IX and X (clothing factor ). 2. It is present blood coagulation.
Deficiency: 1 Rarely genial due to malabsorption. 2 Bleeding tendency. level H 2 O soluble.
3 Lever diseases. 4 Prolonged prothrombin time. 5 Low serum prothrombin.
B-Complex(b 1): It is also known as thiamine containing sulphur and nitrogen compound
Sources : - Cereals and pulses more than 90% of the thiamine in grain residues in the husk and germ Vegetable.
Milk product Fresh fruit Pork Function: - it helpful in carbohydrate metabolism.
Deficiency: 1. Anorexia depression mental confusion instability of mood 2. Beriberi 3. Wet beri (damage to the heart muscles leads edema & heart failure & death )
Dry beri: - (loss of body tissue resulting emaciation ) Numbness of limbs peripheral polyneuritis. Vitamin B 2 (ryboflavin): - it is compound with an intensely yellow colors.
Sources : Cereals Milk product Flesh food Function: -it act as co-enzyme in protein metabolism.
Requirement: 0. 6 mg/1000 kcal Deficiency: 1. Cracks at the corners of Mouth angular steatites) 2. Lips it is (cheilosis) 3. Tongue may become smooth and purplish red ( glossitis )
PROTEIN: Protein are one of the macro nutrients which can yield energy in the body. They are preferentially utilized for other more specific purposes which can not be served by any other nutrient.
Proteins broken down into their constituent amino acids by digestion and it is in this form that they are absorbed through the intestinal wall.
Amino acids: These are composed of elements carbon , hydrogen, oxygen and nitrogen. Some contains minerals such as iron, copper, zinc, iodine, sulphur and phosphate.
they are divided into two categories: 1. essential and 2. non essentials.
Essential amino acids can not be synthesized in the body, therefore the must be included in the diet. Non essential amino acid are those that can be synthesized in the body.
Function of proteins: Amino acids are used for : Growth and repair of body cells and tissues Synthesis of enzymes, plasma protein, antibodies and some hormones Provisions of energy.
Normally a secondary function, these become important only when there is not enough carbohydrate in the diet and fat stores are depleted.
SOURCES: 1. Cereals 2. pulses 3. milk product
4. egg 5. fish 6. flash food
REQUIRMENT PROTIEN: The recommended in take of 60 kg Should take 70 gm protein per day. 60 gm protein has an energy value of 240 kcal.
PROTIEN ENERGY MALNUTRITION: This is the result inadequate in take of protein, carbohydrate and fat. it occurs during periods of starvations and when dietary in take if inadequate to meet increased requirements, e. g. , trauma, fever and illness.
KWASHIORKOR: This is mainly caused by protein deficiency and accurse in infants and children’s in some developing countries and when there has been serious drought and crop failure reduced plasma protein lead to ascites oedema.
MARASMUS: This is caused by deficiency of both protein and carbohydrate. It is characterised by severe emaciation due to breakdown (catabolism) of muscle and fat. growth is retarded. The skin becomes wrinkled due to absence of subcutaneous fat and hair is lost.
MINERELE SALT: 1. CALCIUM: - This is found in milk, cheese, eggs, green vegetables and some fish.
An adequate supply should be obtained from a normal, well balanced diet, although requirements are higher in pregnant women and growing
children. 99%of body calcium is found in the bones, where it is an essential structural component. Calcium is also involved in coagulation of blood and muscles contraction.
2. PHOSPHATE: Sources of phosphate include cheese, oatmeal, liver and kidney. if there is sufficient calcium in the diet it is unlikely that there will be phosphate deficiency.
3. IODINE: Iodine is found in salt water fish and in vegetables grown in soil containing iodine. In some parts of the world where iodine is deficient in soil, very small quantities are added to table salt to prevent goiter.
Daily iodine requirement depends upon metabolic rate. people have a higher normal metabolic rate than others and their iodine requirements are greater.
It is essential for the formation of thyroxin and Tri-iodothyronine two hormones secreted by the thyroid gland.
FUNCTION: 1. Oxygen carrying 2. Antibody production 3. Purina synthesis (DNA+RNA)
Requirement: Adult man: - 28 mg/day Woman: - 30 mg/day Pregnant: - 38 mg/day
Recommended dietary allowances for Indians Group Particular Body weight (kg) Energy (kcal/d) Protein (g/d) Calcium (mg/d) Iron (mg/d) Vitamin A (mg/d) Vitamin C (mg/d) Folic acid (mg/d) Vitamin B 12 Man Moderate work 60 2875 60 400 28 600 40 100 1 Women Moderate work Pregnant Lactation O-6 mo 6 -12 mo 50 2225 50 400 30 600 40 100 1 +300 +15 1000 38 600 40 400 1 +550 +400 +25 +18 1000 30 30 950 80 80 150 1. 5 Infant 0 -6 mo 6 -12 mo 5. 4 8. 6 108 kcal/kg 98 kcal/kg 2. 05 g/kg 1. 65 g/kg 500 350 25 25 0. 2 Children 1 -3 y 4 -6 y 7 -9 y 12. 2 19. 0 26. 9 1240 1690 1950 22 30 41 400 400 12 18 26 400 600 40 40 40 30 40 60 1 1 1 Boys Girls 10 -12 y 35. 4 31. 5 2190 1970 54 57 600 19 34 600 40 40 70 70 1 1 Boys Girls 13 -15 y 47. 8 46. 7 245 2060 70 65 600 28 41 600 40 40 100 1 1 Boys Girls 16 -18 y 57. 1 49. 9 2640 2060 78 63 500 30 50 600 40 40 100 1 1
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