MAJ SHERLY V M

 The foods you eat supply your body with the

carbohydrates, protein and fat, also called macronutrients,
and the vitamins and minerals, referred to as
micronutrients, to produce the chemicals that support your
life. Both healthy and poor diets contain macronutrients
and micronutrients, but the quantity and quality of each
component determines the status of your health, strength,
endurance, longevity and your ability to function. Nutrient-
rich foods support your body’s natural ability to repair and
maintain itself, and decrease your risk for life-altering
illness and disease.
 Nutrition includes all those processes of a living being whereby it takes food, digests it, and utilizes the digested materials
for (i) its survival, (ii) growth, and (iii) repair of worn-out parts the body. Digested and assimilated materials become the
food for cells.
 Nutrition is required for the following purposes.
 1. Growth:
 Body cells multiply regularly. They increase in size also. For these processes and to replace damaged and worn-out
tissues, new protoplasm is continuously required. Food helps in the formation of new protoplasm in the body.
 2. Release of Energy:
 Energy is required for performing various life process like ingestion, digestion, absorption, movement, co-ordination,
secretion, circulation, respiration, etc. energy required for these processes is released by the oxidation of food in the
protoplasm.
 3. Formation of Organic substance:
 Many organic substances like enzymes and hormones are required by the living beings. These are produced from the raw
materials provided by food.
 4. Regulating Metabolic Processes:
 Food is required by the organisms for various other metabolic activities. For maintaining and repairing various parts, the
food provides basic raw materials.
 5. Giving resistance:
 Food is also helpful in building up the resistance against diseases. Nutrition is classified into two types-autotrophic and
heterotrophic
INTRODUCTION
 “Some eat to live,

And some live to eat!

My function is to cater them all”

Introduction of terms
 Food : -food is vital for human existence.

food may be defined as anything eaten

or drunk , which meets the needs of tissue
building , regulation and protection of the
body and its energy needs.
Introduction of terms
 Diet : - refers to whatever people eat ,
drink each day.

 The word “ nutrition “ is derived from

nutricus meaning to suckle.
Contd…
 Nutrition may be defined as the
utilization of food by living organisms.

 Nutrition significantly promotes man’s

development , his health and welfare.
HISTORY
 The first recorded dietary advice, carved
into a Babylonian stone tablet in about
2500 BC, cautioned those with pain inside
to avoid eating onions for three days.

 Scurvy, later found to be a vitamin C

deficiency, was first described in 1500 BC
in the Ebers Papyrus
HISTORY…
 According to Walter Gratzer, the study of
nutrition probably began during the 6th
century BC.

 Food was classified into "hot" (for

example, meats, blood, ginger, and hot
spices) and "cold" (green vegetables) in
China, India, Malaya, and Persia
HISTORY
 Hippocrates, who recognized and was
concerned with obesity, which may have
been common in southern Europe at the
time, said, "Let food be your medicine and
medicine be your food.“

 The book that is still attributed to

him, Corpus Hippocraticum, called
for moderation and emphasized exercise.
HISTORY contd..
 It is a new field of study , about one
hundred years old.
 Hippocrates had recognized diet on a
component of health - 300 B C.
 People began to realize the importance
of CHO , LIPIDS and PROTEINS for
normal growth and development.
HISTORY
 Nutrition was officially recognized as an
independent field of study in 1928 with the
formation of American Institute of Nutrition.

 Nutrition research tries to find out the

impact of food on our body by examining
the progress in allied fields , such as
physics, chemistry, biochemistry,
immunology
DISCOVERY OF VITAMINS
 Vitamin A – 1913
 Vitamin C - 1919
 Vitamin D - 1925
 Vitamin K - 1935
 Vitamin B2 - 1935
 Vitamin E - 1936
 Vitamin B1 – 1936
 Vitamin B6 - 1936
 Vitamin B9 - 1948
Definition
 Nutrition is defined as the science of food and
its relationship to health.

 It is the study of nutrients and processes by

which they are used by the body.

 It is concerned with the part played by

nutrients in the body growth , development
and maintenance.
Contd…
 Nutrition is the selection
of foods and preparation of foods, and their
ingestion to be assimilated by the body.
 By practicing a healthy diet, many of the
known health issues can be avoided.
 The diet of an organism is what it eats,
which is largely determined by the
perceived palatability of foods.
Contd..
 Dietitians are health professionals who
specialize in human nutrition, meal
planning, economics, and preparation.

 They are trained to provide safe,

evidence-based dietary advice and
management to individuals (in health and
disease), as well as to institutions.
Definition of terms …
 Malnutrition : - a pathological state resulting
from a relative or absolute deficiency or
excess of one or more essential nutrients .
 It comprises four forms –
 Under nutrition
 Over nutrition
 Imbalance
 Specific deficiency
UNDER NUTRITION
 A condition which results when
insufficient food is eaten over an
extended period of time. In extreme
cases it is called starvation.
Over nutrition
 Pathological state resulting from the
consumption of excessive quantity of
food over an extended period of time.
 Eg ; obesity, atheroma and diabetis.
imbalance
 Pathological state resulting from a
disproportion among essential nutrients
without the absolute deficiency of any
nutrients.
Specific deficiency
 A pathological state resulting from a
relative or absolute lack of an individual
nutrient.
ROLE OF NUTRITION IN
MAINTAINING HEALTH
 Nutrition includes all those processes of a
living being whereby it takes food, digests
it, and utilizes the digested materials for (i)
its survival,
 (ii) growth, and
 (iii) repair of worn-out parts of the body.
Digested and assimilated materials
become the food for cells.
Contd..
 Nutrition is fundamental for our own
health
 Essential for health and wellbeing
ROLE OF NUTRITION ..
 Nutrition is required for the following purposes.

 1. Growth and development

 Body cells multiply regularly. They increase in size

also. For these processes and to replace damaged
and worn-out tissues, new protoplasm is
continuously required. Food helps in the formation of
new protoplasm in the body.
 2. Release of Energy:
 Energy is required for performing various
life process like ingestion, digestion,
absorption, movement, co-ordination,
secretion, circulation, respiration, etc.
energy required for these processes is
released by the oxidation of food in the
protoplasm.
 3. Formation of Organic substance:
 Many organic substances like enzymes
and hormones are required by the living
beings. These are produced from the
raw materials provided by food.
 4. Regulating Metabolic Processes:
 Food is required by the organisms for
various other metabolic activities. For
maintaining and repairing various parts,
the food provides basic raw materials.
 5. Giving resistance to infection
 Food is also helpful in building up the
resistance against diseases
Contd..
 Prevents malnutrition
NUTRITIONAL PROBLEMS IN
INDIA
NUTRITIONAL PROBLEMS IN
INDIA
 PROTEIN ENERGY MALNUTRITION
 LOW BIRTH WEIGHT
 XEROPHTHALMIA
 NUTRITIONAL ANEMIA
 IODINE DEFICIENCY DISORDERS
 FLUROSIS
 LATHYRISM
 OBESITY
 CARDIO VASCULAR DISEASES
 DIABETES
 CANCER
 75 percent of preschool children suffer
from iron deficiency anemia (IDA)
 57 percent of preschool children have
sub-clinical Vitamin A deficiency (VAD)
 Iodine deficiency is endemic in 85
percent of districts
Contd..
 11% of Indian population in India are over-
nourished
 over 30 million people with diabetics in
1985 and by next year (2010) India is
projected to have 50.8 million diabetics
 India is hence considered as the country
with the largest population of diabetics
PROTEIN ENERGY
MALNUTRITION
 PEM refers to the deficiency of energy
and protein in the body.
 1-2% of preschool children in India
suffer from PEM.
PEM
MAIN CAUSES OF PEM
 Inadequate intake of food both in
quantity and quality
 Infections (Diarrhea, Respiratory
infections, measles, intestinal worms)
LOW BIRTH WEIGHT
 40
30
PER CENT

20
10
0 45
CAUSES
 Maternal malnutrition and anemia.
 Illness and infections during pregnancy,
 High parity,
 Close birth intervals
XEROPHTHALMIA(DRY EYE)
 Disease due to deficiency of Vitamin A
 Also Called Xeroma
 Absence of tears
 Xerophthalmia is most common in children
aged 1-3 years
 Cornea and conjunctiva become horny and
necrosed
XEROPHTHALMIA
Bitot’s Spots
• A sign of Vitamin A deficiency
• Collection of dried epithelium, micro
organisms etc. forming shiny grayish
white spot on the cornea
Bilateral Blindness
NUTRITIONAL ANEMIA
 A Condition in which the Hb content of
blood lower than normal as a result of a
deficiency of one or more essential
nutrients
 Primarily due to lack of absorbable iron
in the diet
IODINE DEFICIENCY
DISORDERS (IDD)
 IDD refers to a spectrum of disabling
conditions arising from an inadequate
dietary intake of iodine.

 IDD affects the health of humans from

fetal stage to adulthood
 Endemic Goiter
 Cretinism
Endemic Goiter
• Also called Derbyshire Neck
• Enlargement of thyroid gland causing
swelling in front part of the neck
• Due to lack of iodine in the diet
• Goiter belt – Himalayan region
• Graded from 0 – 4
• Common among girls than boys
Cretinism
 Severe form of IDD
 Occurs during fetal stage
 Interfere with brain development causing
brain damage and death
 Result in Growth failure, MR, Speech
and hearing defects
FLUROSIS
 Occurs due to consumption of excessive
amount of fluorine through drinking
water
 Two types of flurosis
Dental Flurosis
Skeletal flurosis
LATHYRISM
 Disease occur by consuming large
quantities of Lathyrus sativus (Kesari
dhal)
 Lathyrism in human is referred as
Neurolathyrism
 The disease presents as Crippling disease
of nervous system characterized by
gradually developing spastic paralysis of
lower limbs
Dental flurosis
 Seen in children 5- 7 years of age
 Teeth lose their shiny appearance and chalk
white patches develop on them
 Changes are called mottling of enamel
 In severe cases loss of enamel gives teeth a
corroded appearance
 Dental flurosis is confined to permanent teeth
and develops only during the period of
formation
Skeletal flurosis
 Seen in older adults
 Heavy fluoride deposition on skeleton
 Manifested as pain numbness &tingling
sensation of the extremities, stiffness of neck
Genu Valgum
 A form of skeletal deformity associated with
flurosis
 The lower limbs appear as knock kneed due to
osteoporosis.
Prevention of Flurosis
 Keep the drinking water fluorine level
below 1mg/lit
 Deflouridation of water using Nalgonda
Technique (Flocculation, Sedimentation &
filtration)
 Prevent use of fluoride toothpaste in areas
of endemic flurosis
 Deficiency of flurin
lathyrism
 Disease occur by consuming large
quantities of Lathyrus sativus (Kesari
dhal)
 Lathyrism in human is referred as
Neurolathyrism
 The disease presents as Crippling disease
of nervous system characterized by
gradually developing spastic paralysis of
lower limbs
 It contains a toxin called Beta oxalyl
amino Alanine (BOAA)
 Lathyrus Kesari Dhal) is good source of
protein.
 It is relatively cheaper.
Intervention
Removal of toxin
 Steeping method
○ Soaking the pulse in hot water for about 2 hours
and the soaked water is drained off completely
 Genetic Approach
○ Development of low toxin varieties of Lathyrus
 Banning the crop
○ The Prevention of food adulteration act in India
has banned Lathyrus in all forms
OBESITY
 Most Prevalent form of malnutrition
 Abnormal growth of adipose tissue due
to enlargement of fat
cells(Hypertrophic),Increase in no. of fat
cells (hyperplasic)or Combination of
both