Food and Nutrition

Dr. Siddique Padhiar

M.Sc. (PH)

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Dietary Stuff Elements taken by
animals to maintain adequately its
necessary growth and development,
energy requirement including wear
and tier of the body is called Food
Food is any substance

consumed to
provide nutritional support for the
body
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What is Nutrition
Nutrition
the science of food and
its relationship to health

Nutrients word is used for
specific dietary constituents
comprising inorganic and
organic complexes which
make human food
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The main functions of food


1. Provision of Energy
2. Body Building
(growth & Development ) and repair
3. Maintenance and regulation of
tissue functions
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Classification of food
Classification by origin
1. Foods of animal origin
2. Foods of vegetable origin

Classification by chemical origin
1. Protein
2. Fats
3. Carbohydrate
4. Vitamins
5. Minerals
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Classification of Food
Classification by predominant function
1. Body building : milk, meat, egg, fish, pulse groundnuts
2. Energy giving cereals, sugars, roots, fats & oil
3. Protective foods: vegetables, milk , fruits

Classification by nutrient value
1. Cereals
2. Pulse, vegetable, fruits
3. Nuts and oilseed , fats & oils
4. Animal food
5. Sugar, condiments and spicy
6. Miscellaneous foods



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Food
Type of Food

1. Macronutrients
2. Micronutrient



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1- Macronutrients

These are proteins ,fats ,carbohydrates,
which are often called proximate principles as
they form the bulk of food

They contribute energy intake in the following
proportions
Proteins 7-15%
Fats 10-30%
Carbohydrates 50-70%

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2-Micronutrients


These are vitamins and minerals.
They are called micronutrients as
they are required in small amounts
may be from fraction of milligram to
several grams.
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1- Macronutrient --Proteins
The word protein means first importance indeed
it has great importance in human nutrition. it is
complex organic nitrogenous compound having
carbon, hydrogen, oxygen, nitrogen, phosphorus,
iron and occasionally other element in varying
amount.
Proteins constantly subjected to wear & tear or
replacement.
Protein differ from carbohydrate and fats, having
nitrogen in it, protein constitute 20 % of body weight
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Protein are made of smaller units called amino-
acids,
24 amino acids are needed for human being.
9 are called essential amino acids because
human body cannot synthesize these EAA.
So these amino acids are obtained from diet.
New tissue cannot be formed unless all amino
acids are present
Protein is said to be biologically complete if it
contain all EAA
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Essential Amino acids:


1. V - Valine
2. H - Histadine
3. I - Isoleucine
4. L - Leucine
5. L - Lysine
6. M- Methionine
7. P - Phenylalanine
8. T - Threonine
9. T - Tryptophan
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Cont..

Non essential amino acids


1, Arginin.
2, Asparaginine,
3, serine,
4, glutamic acid,
5, proline,
6, glicine
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PROTEINS
Sources:
Animal: milk, meat ,eggs, cheese, fish, fowl
egg proteins are the best. Biologically
complete
(contain all the EAA needed by humans)

Plant: pulses, legumes, cereals, beans,
nuts.(Poor in EAA )

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Functions of Protein
1. Proteins are needed for body building
2. Repair and maintenance of body tissues
3. Synthesis of substances - antibodies, plasma
protein, hemoglobin, enzymes and hormones
4. Protein can supply energy (4 kcal per one gm )
5. Maintenance of osmotic pressure
6. Help with Immune mechanism

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Mutual Supplementation of Proteins
Cereal proteins are deficient in Lysine & Threonine,
Pulse protein is deficient in Methionine.
These are called Limiting aminoacids.
When cereals and pulses are eaten together, their
amino acids Supplement one another
(supplementary action of proteins) and provide
protein comparable to animal proteins in respect of
EAA
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Protein Metabolism
1. Protein is not store as fat stored in
adipose tissues, have to replace daily
basis
2. It constantly broken into amino acid and
reused as protein synthesis, rate of turn-
over in adult is 1-2 % of body protein
each day
3. Amount of protein is maintained
constantly only when caloric intake by
dietary protein is adequate
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Assessment of protein nutrition status
1. Best measure is probably serum
albumin concentration (normal is
>3.5 g/dl), 3 g / dl is severe
malnutrition.
2. Arm and muscle circumference
3. Creatinine - height index
4. Serum albumin and transferin
5. Total body nitrogen.


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Protein Requirement
Age
Man (55Kg)
Woman (50 Kg)
Pregnancy
Lactation

GM/KG
1
1
1
1
Total (GM)
55
50
50 + 15= 65
50 + 25 = 75
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Effect of Protein Deficiency
1.On a young child, growth slows down or stops
2.Effect on organs & tissues is related to
speed of protein turnover which is Fastest
in intestinal mucosa & glands, secreting
digestive enzymes.
Failure to digest & absorb food causes diarrhea,
loss of H
2
O & Electrolytes
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Effect of Protein Deficiency
3.Failure of liver to maintain its normal structure &
function. Failure to synthesize plasma albumin
caused - edema
4.Failure to maintain structure of Skeletal muscles,
production of RBCs, Muscles Wasting & Anemia
6.Disturbances of mental function may follow
severe protein deficiency in early life
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SECONDRY CAUSES OF PROTEIN
MALNUTRITION

1.. Failure to absorb proteins in disorders of
G.I.T.
2.. Failure by damaged liver to synthesize protein
(Albumin) from amino acids absorbed from
intestine
3. Damage to tissue, trauma, injuries, burns,
fractures, surgical operations are followed by
negative nitrogen balance
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Reference Protein


these are foods containing protein with
high biological value and digestibility
coefficient
e.g. egg
Egg is considered to be the best
reference proyien among food protein
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Net Protein Utilization(NPU)

Nitrogen retained by the body
NPU = X 100
Nitrogen in take

1 gram of protein is equivalent to 6.25 g of N
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FATS
Classification of Fats

1. Simple lipids e.g. triglycerides
2. Compound lipids e.g. Phospholipids
3. Derived Lipids e.g. Cholesterol


Fats yield fatty acids & glysrol which are of two type

A- Saturated- lauric, palmitic and trearic acid


B- Unsaturated
a) Monounsaturated eg. oliec acid
b) Polyunsaturated eg. Linoleic

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Fatty acid content of different fats
Fats Saturated FA MUFA PUFA
Coconut oil
92 % 6 % 2 %
Palm oil
46 44 10
Cotton seed
25 25 50
Ground nut
19
50
31
Safflower oil
10 15 75
sunflower
8 27 65
Corn oil
8 27 65
Soya bean
14 24 62
Butter
60 37 3
Margarine
25 25 50
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Essential Fatty Acids(EFA)
Few fatty acids are not synthesized by
human body and are essential to health
called Essential Fatty Acids(EFA)

1. Linoleic acid
2. Arachidonic acid
3. Lenolenic acid
4. Eichosapentaenoic acid








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Sources of Fats

I. Animal: Ghee, Butter, Fish oils
Poor Sources of essential fatty acids with the
exception of cod liver oil & sardine oil
Good sources of retinol and cholecalciferol (lacking
in vegetable Fats)
II. Vegetable:
Edible oils groundnut, mustard, cottonseed,
coconut oil etc. these are rich sources of EFA
except coconut oil
III. Others
cereals . Pulse. Nuts and vegetables

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Fats requirement & its Function
Balanced diet should be included 15- 20% (20 g /
day), half must be visible of fats. or 50% must be
from vegetable oil rich in EFA
Function
Provides energy (9 kcal / gram)
Improve Palatability of food
Essential for absorption of vitamins A,D,E,& K.
Vegetable fats are good sources of EFA
Fat provides support to viscera, heart, Kidney,
Intestine
Fat Beneath the skin provides insulation.
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When vegetable oil are hydrogenated under special
pressure and temperature in the presence of catalyst, the
liquid oil is converted to semi solid or solid fat which is
called Vanaspati or vegetable Ghee
Disadvantages
1. Unsaturated FA are converted to saturated
2. EFA reduced drastically
3. Lacking fat soluble vitamin
Advantages
1. Ghee like consistency, improve taste
2. Keep quality under hot and humid environment
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1. Visible Fats
These are fats that are easy to estimate in daily
diet e.g.
ghee, butter

2. Invisible Fats
Fats which is not visible to naked eye and difficult
to estimate
Cereals, Pulses, nuts, milk, eggs
It contribute to major fat intake

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Fats and disease
1. OBESITY. increasing risk of many diseases
2. PHRENODERMA : deficiency of EFA caused
rough & dry skin
3. CORONARY HEART DISEASE:
through atherosclerosis
4. CANCER: colon and breast cancer
5. OTHER: skin lesion in Kwashiorkor



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Fats and disease
Omega-3 fatty acid (linolenic acid)
Omega -3 fatty acids are believed to
1. Make up a large portion of brains cerebral
cortex and a may play a part in its
development.
2. Help to develop normal vision
3. Benefit the health of the heart
Fish is a good source of omega-3 fatty acids
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Carbohydrates
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Carbohydrates
Source of energy which provide 4 Kcals per gram and in
well balanced diet, it contains 65- 70% They are
composed of carbon, hydrogen & oxygen
Source
Three sources : starch, sugars, cellulose
Starch: is basic to human diet, found in Cereal,
grains, Tubers, roots
Sugar: a) Monosaccharides( glucose, fructose &
glactose).
b) Disaccharides (sucrose, lactose, Maltose
These free sugar are water soluble and along
with starches make source of energy

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Carbohydrate - -
Cellulose: it is indigestible component of
carbohydrate having scarcely nutritive value but
contribute a lot in dietary fiber

Carbohydrate reserve (glycogen) of human adult
is 500 gram only this reserve is exhausted when
fasting.

Brain only uses glucose for its activities
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Dietary fibers are cellulose & non cellulose
polysaccharides , have physiologically important
component of the diet. It is mainly found in
vegetables, fruits and grains.
Beneficial effect of fibers
1. It absorbs water and increase stool bulk and
reduce constipation
2. Cholesterol lowering effect
3. Weight reduction
4. Indirect beneficial in Diabetes , CAD. Bowel
diseases

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Food Stuffs rich in Dietary Fibers

1. Wheat -------------- 17.2 gm / 100 gm
2. Gran -------------- 44
3. White gram -------------- 25.6
4. Red gram -------------- 21
5. Sweet potato -------------- 7.2
6. Guava -------------- 3.7
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VITAMINS

Fat soluble vitamin: A,D,E&K

Water Soluble
a) B vitamins
1. Thiamin(B1)
2. Riboflavin (B2)
3. Niacin (B3)
4. Folate
5. Vitamin B6
6. Vitamin B12
7. Pantothenic Acid
b) Vitamin C

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VITAMIN - A
It is found in pre-form as retinol and carotene
Function:
1. It is indispensable for normal vision for retinal
pigment Promotes normal vision in Dim light
2. Needed for normal functioning of glandular and
epithelial tissue which lines intestinal,
respiratory and urinary track, skin and eye
3. Helps in growth- skeletal ( in children failure
to grow is one the first signs of poor vitamin A
status)
4. Anti- Infective and increase immunity


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Sources of Vit - A
(I) Animal Sources: Liver, Egg Yolk, Butter,
Cheese, Milk & Fish.
(II) Plant Sources: Fresh Dark Green leafy
vegetables- Spinach, Methi, Cabbage-
Colored Vegetables- Carrot, Pumpkin & Fruits
Mangos & Papaya. (Plant foods contains
BetaCarotenes- Precursors of Vit.A)
(III) Fortified Foods: with Vit.A
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Vitamin A Deficiency
1. Night blindness rod
cells of retina are
effected
2. Conjunctival Xerosis
(dryness of cornea:
first clinical sign)

3. Bitot spots



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Xerophthalmia
4. Corneal xerosis
(thickening and
permanent
blindness)


4. keratomalacia


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Extra ocular manifestation

1. Hyperkeratosis
2. Anorexia
3. Growth retardation
4. Minor deficiency can
increase morbidity
and mortality


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Prevention for Vit-A deficiency
1. Health education
To ensure regular and adequate intake of
diet rich in Vitamin A
2. Measure to reduce Protein Energy
Malnutrition
3. Promotional dose of vitamin-A
Six monthly dose of vitamin
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Daily Requirement of Vit-A
0-1 Year
1-10 Year
10-75 Year
Pregnancy
Lactation
1500 I.U
2000-3500 I.U
4500-5000 I.U
6000 I.U
8000 I.U
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Cholecalciferol - Vit.D.
1. Required for the formation of healthy bones &
teeth, direct action on mineralization
2. Stimulates intestinal cells to synthesize calcium-
binding protein which help in calcium absorption
3. Increases tubular absorption of phosphate
Sources:
1. Sunlight: Vit. D is generated in skin by action of
ultraviolet rays on 7 Dehydrocholestrol
2. Food of Animal Origin: Fish liver oil, liver, Egg
butter, small amount in milk
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VITAMIN - D DEFICIENCY
1. Rickets in children
2. Osteomalacia in Adults Diffuse skeletal pain &
tenderness, involving pelvis & lower limbs, aggravated by
weight bearing.
Daily Requirement: Adult - 400 I.U.
Infant and children = 200 IU,
Preg & lactating women = 400 IU
Treatment:
Daily 1500-5000 I.U. 2-4 week
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Hyper-vitaminosis of Vit - D
Vitamin D is stored in fatty tissues & liver
Excessive intake may result in
anorexia, nausea, vomiting, thirst &
drowsiness. Pt. may lapse into coma.
Cardiac arrhythmia & renal failure due to
hyper-calcaemia.
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Thiamin B.1 vitamin
Is water soluble, and essential for
carbohydrate utilization found in wheat,
rice, gram, almond and ground nuts
It lost during milling, washing and cooking
of rice it is also wasted if food cooked
along with baking soda

Prevention through education and
awareness
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Deficiency of thiamin
1. Beriberi
a) Dry beriberi - nerve involvement( peripheral
Neuritis)
b) Wet beriberi heart involvement(cardiac beriberi
Infantile beriberi ( infant fed by deficient mother)

2. Wernicks encephlopathy. (Seen in alcoholics)
ophthalmoplegia, polyneuritis, ataxia and mental
deteriosis
Prevention : Health Education
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Niacin or nicotinic acid is essential for metabolism of
carbohydrate, fat and protein and required for normal
functioning of skin, intestine and nervous system
Sources : Liver, kidney, fish, legumes and groundnut
Deficiency: ( three Ds) diarrhea, dermatitis,
dementia, Pellagra in those people who eat
only maize and jowar (Sorgham valgare)
Prevention: Health Education
Requirement: 6.6 mg / 1000 Kcals of energy intake
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Deficiency of Niacin

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Vitamin B-6
Also called pyridoxine, it play an important role in
metabolism of protein. Fats, and carbohydrate
Source: widely distributed in foods i.e. milk, liver,
meat, egg yolk, fish whole grain, legumes and
vegetables
Deficiency: Peripheral neuritis
Prevention: Health Education
Promotional: INH taking patient must take
pyridoxine to prevent neuritis
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Deficiency of B.6

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Cyanocobalamin B
12

Sources: Liver, Meat, Fish, Milk &Egg
Helps in synthesis of DNA in
metabolism of proteins fat and
Carbohydrate
Deficiency
Megaloblastic or pernicious anaemia
Demyelinating neurological lesions
Infertility
Requirement: 1-2 mcg/day
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Folic Acid
Recommended name is folate, alternate id folacin and
pharmaceutical name is folic acid
Sources: Cereal, Green Vegetables, Liver & Egg.
Function: Synthesis of DNA
Deficiency: Megaloblastic Anaemia, abortion or infertility
Requirement:
100 mcg. Adult
400 mcg. Pregnancy
150 mcg. Lactation
50- 100 mcg. Child
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Vitamin C
Also called ascorbic acid, most sensitive to
heat, play role in tissue oxidation, formation
of collagen, in Iron absorption,
Sources
Fresh Fruit: Citrus, Guavas, Green
Vegetables, Cabbage

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Scurvy
Swelling of Gums & Bleeding
Multiple hemorrhages
Anemia & Weakness
Delayed healing of wounds
Bones become soft & break easily
Requirement: 40-60 mg/day
Treatment: 100-200 mg daily
Prevention: Should be given fruit juices or
pharmaceutical preparation
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A. Major Minerals
(calcium, phosphorous, sodium, potassium, and
magnesium)
B. Trace elements:
(iron, iodine, flourine, zinc, copper, cobalt,
chromium, manganese, selenium, nickel, tin, and
silicone)
C. Trace contaminants with no known function
Lead, mercury, barium, boron, aluminum
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Following elements are associated with
clinical situation in human being
1. Calcium
2. Phosphorous
3. Sodium
4. Iron
5. Fluorine
6. Iodine
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Iron
Adult body contain 3-4 gm iron.75% in blood, each
gram Hb contain 3.34 mg of iron.
Function
1. Formation of Hb.
2. Brain development and function
3. Regulation of body temperature
4. Muscle activities
5. Immune system effect - T lymphocyte
6. Binding oxygen to blood
7. Oxygen transport and cell respiration
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IRON - - -
Sources:
Haem-Iron: Liver, Meat, Fish, Egg. Milk contains
very little iron (less than 0.2 mg/dl in
breast milk)

Non Haem-Iron: vegetable origin, green leafy
vegetable, nuts, legume oil seed
Absorption
Phosphate, milk, milk product and tea reduces
Ascorbic acid and ascorbic acid rich food
increases absorption
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Stages of Iron Deficiency
1. Decreased Storage of Iron
2. Exhausted stores of Iron
3. Overt Iron deficiency ( impaired Hb synthesis)
Iron Deficiency Anemia most common in
1. Growing children
2. Menstruating & Pregnant Women
3. Along with parasitic Diseases, e.g.
Hookworm & Malaria
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Requirements of Iron
Adults men & Women: 20 mg/day
Menstruating Women : 30 mg/day
Pregnancy: 40 mg/day
Lactation: 30 mg/day
Children: 15-20 mg/day
Infants: 1 mg/kg.
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Prevention and treatment
1. Health Education
2. 60 mg of Iron & 500 mg Folic Acid in 2nd & 3rd
trimester of Pregnancy & lactation
3. Food Fortification
4. Others
Nutrition Education
Sanitary Measures
Worm Control
Use of shoes
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IODINE
Essential for synthesis of Thyroid Hormones.
In nature Iodine is present in soil & water.
Dietary sources are food & water.
. Richest sources are crude common salt (
prepared from sea water), sea fish & Cod
liver oil. H
2
O contains small traces of Iodine.
Deficiency of Iodine leads to Goiter,
cretinism, mental retardation.
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Daily Requirement is 150 microgram.
This is normally available in well balanced diets &
drinking water, except in hilly regions where food
& water is deficiency in Iodine
Prevention
Supplement Dietary Iodine: through
Iodization of Salt.
1 Part to 10,000 - 20,000 Parts of salt. Is an
established prophylaxis of endemic Goitre.
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CALCIUM
Sources: milk and milk products, small fish with
bones, greens, legumes
Functions:
1. mineralization of bones and teeth
2. Helps maintain normal blood pressure
3. Role in clotting of blood
4. Essential for normal muscle contraction
and relaxation
5. Plays a role in nerve transmission
Deficiency: 1. Osteoporosis in adults
2. Stunted growth in children


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CALCIUM - - -
Human body contain average 1200 grams
Absorption of calcium:
1. Increased by: vitamin D
2. Decreased by : phytates , oxalic acid (green leafy
vegetables ),fatty acids

Daily requirement: 400-500mg daily
A. Pregnant and lactating women 1000mg daily
B. Children peri-menopausal and menopausal
women require more calcium
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Essential for normal mineralization bone and
dental enamel
Source:
1. Drinking water
2. Foods: fish, cheese and tea
Fluorosis
Dental (chalk White spots on teeth---- brown-----
even blackish)
Skeleton: permanent disability, osteoporosis


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Adulteration of Foods
Any food that does not confirm to the minimum
standard by mixing, Substitution, abstraction,
concealing the quality, putting up decomposed
foods for sale, misbranding or giving false
labels and addition of poisons.

Motive of Adulteration
economic rather than others. e.i. addition of
water to milk, removal of cream addition of
starch, skim milk power are common types of
milk adulteration.
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How Adulteration is made?
Cereals: Rice and wheat mixed with stones, saw
mud to increase bulk
Flour: Mixed with powder (talc) and chalk powder
Tea and Coffee: with exhausted old tea leaves and
dust, black gram husk
Honey: Adulterated with sugar
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Adulteration-----
Chili powder: saw dust ,brick powder

Black pepper: dried seeds of papaya

Dhania powder: starch, cow dung

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Food Additive
Adding non-food substances to food products.
These are not nutritious for e.g pickling by addition of
salt and spices intentionally to food, generally in
small quantity, to improve appearance, Flavour,
Texture, Storage Properties

1.First category
Colouring agent: Saffron, Turmeric
Flavouring agent: vanilla Essence .
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Food Additive
Sweeteners: Saccharin, aspartame
Preservatives: sodium benzoate, citric acid

2. Second category
Are contaminants through packing,
processing, farming practices
Control ?
Strict enforcement of Law
Nature and quantity of ingredients to be printed on
Presence of artificial colouring agent should mention on label
Non permissible food additive must not be used

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Food Fortification
Process of adding nutrients to food to maintain
or improve the quality of the diet of a group a
community or a population
1. Milk fortification with vitamin A & D
2. Edible Oils: Fortification of vanaspati
(Hydrogenated fat) with vitamin A & D
3. Common Salt: Fortification with potassium iodate
4. Fluoridation of water
it is useful for improving the nutritional standards
of people and in correcting specific deficiency
state
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MILK

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Milk is a good source of protein , fats ,
sugars, vitamins, and minerals
Milk proteins: casein, lactalbumin ,and
lactglobulin. milk protein contains all the
essential vitamins. Animal milk contains as
much as three times protein as human milk
Milk fat: milk fat is a good source of retinol
and vitamin D
Milk CHO: lactose. human milk has more
sugar than animal milk

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MILK
Minerals: milk contains all known minerals
needed by the body such as calcium,
phosphorus, sodium, potassium,
magnesium, copper, iodine.

Milk is however poor source of iron
Milk is a good source of all vitamins except
Vitamin C


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MILK BORNE DISEASES

Food poisoning, brucellosis, Q fever anthrax,
typhoid, diphtheria, cholera, bovine T.B,
shigella, EEC, viral hepatitis, staph
streptococcal infections, salmonella,
leptospirosis
Contaminated milk: by adding dirty water,
thickening agents: like chalk,gelatine
chemical preservatives: boric acid

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Milk Adulteration
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Human versus cow milk


Cows milk
It contains
three times as
much protein
as breast milk
It has more
calcium,
Vitamin A
than human
milk





Breast milk
1. Breast milk has easily digestible
2. It has easily digestible lact -albumin
3. It has a large amount of essential
fatty acids linoleic acid and oleic
acid than animal milk
4. (colostrums) has antibodies and
helps in development of infants
G.I tract
5. Good source of vitamins (including
vitamin C)


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Pasteurization of Milk
Definition :the heating of milk to such
temperatures and for such periods of times as
are required to destroy any pathogens that may
be present ,while causing minimal changes in
the composition ,flavors ,and nutritive value.

Pasteurization kills 90% of bacteria including
tubercle bacillus and the Q fever organisms.
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Pasteurization of Milk - -

Three methods are used

1. Holder (Vat) Method

Milk kept at 63-66 deg C for 30 min
and quickly cooled to 5 deg C. Used
for small and rural communities.
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Pasteurization of Milk - -
2. HTST method : milk rapidly heated to temp 72
deg Chilled at that temp for 15 seconds and
then rapidly cooled to 4 deg C. Most widely used
method.
3. UHTmethod: milk is rapidly heated in 2 stages to
125 deg C, for a few seconds only. It is then
rapidly cooled and bottled.

Boiling :loss of iodine, vitamin ,lact-albumin is
coagulated, lactose semi burnt ,change of taste
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How to check Pasteurized Milk

1. Phosphatase test
2. Standard Plate Count
3. Coliform Count
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Eggs contain all the nutrients except
carbohydrate and vitamin C, they are high in
cholesterol
Egg protein has all the essential amino acids
needed by the body

Except for vitamin C, egg contains all the fat
soluble and water soluble vitamins

Important minerals are calcium, phosphorus,
iron ,zinc.
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Meats contain 15-20% protein which is
less than found in pulses but they are
good source of essential vitamins

Meat also contains iron which is easily
absorbed than the iron in plants

Meat also provides zinc and B-Vitamins
It is poor in calcium but rich in phosphorus
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Characteristics of good meat
Must be free from Tape worm infestation &
Bacterial infection
Should not be pale pink or deep purple in
color
It should be firm and elastic to touch
It should not be slimy or have a bad odor
It should be stored at temps below 5
degree C and have agreeable odour
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Slaughter Houses?
1. Location
2. Structure
3. Disposal of wastes
4. Water supply
5. Arrangement for ante mortem and
postmortem examination
6. Storage of meat
7. Transportation of meat
8. Miscellaneous
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PULSES
They contain 20-25% protein (which is
>than in eggs, rice ,wheat)
Pulse proteins are inferior than animal
protein. they are poor in methionine and to
a lesser extent cystein
Rich in minerals and riboflavin and
thiamine

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CEREALS
Cereals (e.g. rice, wheat) are staple foods
Maize ranks third in world foods consumption
Cereals are the main source of energy
(Carbohydrate)
They also contribute significant quantities
of proteins(6-12%),minerals, and B-group
vitamins
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Rice is staple food for more than half of
the human race
Rice grain consists of 3 parts-the germ
(embryo),the inner endosperm, and the
outer peri-carp layer.
The endosperm is composed mostly of
starch.
The germ and the outer layer contain most
of the essential nutrients.
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RICE
Protein content of rice is 6-9%.Rice is rich in
lysine
Rice is a good source of B group vitamins
especially thiamine
Rice is devoid of vitamins A,D&C.
Rice is a poor source of calcium and iron

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RICE
Milling removes thiamine ,riboflavin,
protein .which causes Risk of BERI
BERI
Cooking rice in large quantities of
water and draining excess water
causes further loss of B-group
vitamins
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The protein content of wheat varies
from 9-16%
The amino acids missing are
lysine and
theornine.
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Epidemiological aspects of Food and
Nutrition
Agent (food)



Host Environment
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Epidemiological aspects of food &
nutrition
1. AGENT FACTORS :

vitamin A is an agent of xeropthalmia
and hypervitaminosis,
Saturated fats of hypercholesterolemia,
Iron of anemia and siderosis
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.2 ENVIROMENTAL FACTORS
:Food can be a vehicle for several diseases
1. Chemical diseases: lead ,copper mercury
2. Carcinogens: aflatoxins
3. Biological diseases:
Bacterial, helminthic Protozoal,
Food role as a social factor in society,
Culture, economics and politics
Physical factors: location, infrastructure,
population density , climate
(rickets, Beriberi, pellagra scurvy, goiter)


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3.HOST FACTORS affecting Nutrition
1. Age
2. Sex
3. Physical activity
4. Physiological and pathological stress factors
( pregnancy, hyperthyroidism, fever, leukemia, iron loss in
worms, protein loss in burns)
5. Status of Health (malnutrition, worms, malaria)
6. Psychological stress
7. Heredity and genetics: Obesity, Diabetes etc
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Food Habit affected by Host
Factors
1. Food availability
2. Economic status
3. Socio-cultural status
4. The Environment

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Hygiene of Food Handlers?
1. Complete medical examination at the time
of employment, later frequent checkup
2. Health Education on personal hygiene , food
handling, utensils, dish washing, insect and
rodent control
3. Personal hygiene measures, finger nails cut
short, head covering, clean white overalls
4. Do not cough and sneeze

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Nutritious diet follows 5 principles

1. Adequacy ( nutrient, fiber, energy
e.g iron in diet)
2. Balance (e.g iron and calcium foods)
3. Calorie control( to maintain ideal weight)
4. Moderation ( less fats, salt, sugar)
5. Variety

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Dietary Goals
Dietary fat no more than 20-30%of
total daily intake
Saturated fat should contribute no
more than 10%of total energy intake
Protein should account for 15-20%of
daily intake
Excessive intake of refined
Carbohydrate
and fats should be avoided
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Diet should contain fresh fruits,
vegetables
Salt intake should be no more than 5g/day
Junk foods should be avoided
Food hygiene must be maintained
Increase Water intake

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Malnutrition?
Pathological state resulting form a relative or
absolute deficiency or excess of one or more
essential Nutrients.
This state being clinically Manifested and
detected only by Biochemical, Dietary, Clinical
and certain body Measurements.
Types
1. UNDERNUTRITION: Result from
consumption of an inadequate quantity of food
over an extended period of time
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Malnutrition-----

2. SPECIFIC DEFICIENCY: Due to lack or
decreased consumption of a specific nutrient
e.g., Vit. A deficiency
3. IMBALANCE: Results from Disproportion of
nutrients in diet
4. OVERNUTRITION: Result from excessive
quantity of food consumption over a period
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Measurement of Nutritional Assessment
Direct
1. Clinical signs
2. Anthropometry
(Height and weight,
Mid-arm circumference,
Skin fold thickness)
1. Biochemical tests
2. Biophysical
methods

Indirect
1. Morbidity data
2. Mortality data
3. Food
consumption data
4. Food production
data

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What is OBESITY ?
Obesity may be defined as an abnormal growth of
the adipose tissue due to enlargement of the fat
cell size
or an increase in the fat
cell number or
a combination of both.
How we assess?
Body mass index(BMI)=
weight(kg) / height(m)
Healthy BMI >25 < 18
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1. Age
2. Sex
3. Familial
4. Physical
inactivity
5. Eating habits
6. Psychological
factors
7. Endocrine
factors
8. Alcohol
9. Drugs
10.Smoking
11.Ethnicity
12. Education

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1. Hypertension
2. Diabetes mellitus
3. Gallbladder disease
4. Heart disease
5. Varicose veins
6. Arthritis
7. Psychological factors
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Factor effecting body fat distribution
1. Menopause in
women

2. Smoking

3. Alcohol intake


4. Physical activity
( sedentary life)
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