2. E A T IN G
H A habitsT S prevent
• Good & healthy
B I  to
health problem (related to bad eating
habits)
• Good eating habits : right frequency,
time of eating, type of food consume

3. E A T IN G
• Ex amp l e s o f g o o d Tat i n g
HAB Ie S
h ab i t s :
– Eat i n g f o o d t h at i s n u t r i t i o u s &
c o n s t i t u t e s a b al an c e s d i e t
– Ch e wi n g t h e f o o d we l l  e as y t o
d i ge s t
– Eat i n g at s p e c i f i c t i me  t o
avo i d s t o mac h u l c e r s
– Avo i d i n g t h e h ab i t o f e at i n g t o o
mu c h @ n o t e at i n g at al l
– Eat i n g f o o d t h at h as a var i e t y o f

4. HE ALTH
PRO BLE M S
• GASTRITIS
• OBESITY
• ANEROXIA NERVOSA
• BULIMIA NERVOSA

5. GASTRITIS
• Cau s e d b y b ad e at i n g h ab i t s ( e at i n g
t o o l at e & n o t at s p e c i f i c t i me )
• Th e e mp t y s t o mac h s t i mu l at e s t h e
s t o mac h t o s e c r e t e mo r e g as t r i c j u i c e
wh i c h c o n t ai n HCl ac i d
• Th e g as t r i c j u i c e ac t s o n t h e wal l s o f
t h e s t o mac h , c au s i n g i n f l ammat i o n o f
t h e s t o mac h  g as t r i t i s  l o n g p e r i o d
 s t o mac h l i n i n g may b e e r o d e d t o f o r m
u l c e r  g as t r i c u l c e r
• S ymp t o ms :
– S h ar p p ai n i n t h e s t o mac h , W i g h t l o s s
e
– L o s s o f ap p e t i t e , vo mi t i n g

6. G A S T R IT I
S

7. OBESI TY
• Excessive body weight due to the intake of
too much food that rich in carbohydrates &
fats.
• Body weight is 20% more than the actual
body weight with respect to the height.
• Easily contract other diseases such as high
blood pressure (hypertension), heart
diseases & diabetes mellitus

8. OBESI TY
• BMI = body weight (kg)
height (m) x height (m)
• Can be avoided in the following
ways :
– Reduce the intake of food
which is rich in carbohydrates
& fats
– Exercise frequently
– Do not tempted to eat between
meals

9. O B E S IT
Y

10. ANEROXIA NERVOSA
• A p s yc h o l o g i c al d i s e as e wh i c h
u s u al l y o c c u r s amo n g yo u n g wo me n
wh o f e e l t h e y ar e t o o f at & n o t
at t r ac t i ve
• An e at i n g d i s o r d e r r e f r ai n f r o m
e at i n g & e x e r c i s e e x c e s s i ve l y
• S ymp t o ms :
– Ex c e s s i ve l o s s o f we i g h t , me n t al &
e mo t i o n al p r o b l e ms & mal n u t r i t i o n
• Ur g e n t t r e at me n t b y s p e c i al i s t s
i s r e q u i r e d , c an c au s e d e at h i f

11. A N E R O X IA
N E R VO S A

12. B U L IM IA
N hEpR bVe O rSl at e d
• A h e al t ro l m e
A to
b ad e at i n g h ab i t s
• Eat e x c e s s i ve l y & t h e n i n d u c e
vo mi t i n g b y p u t t i n g h e r
f i n g e r s d o wn h e r t h r o at
• W i g h t l o s s , mal n u t r i t i o n ,
e
e mo t i o n al & me n t al
d i s t u r b an c e s .

13. BULIMIA
NERVOS
A

15. E V A L U A T IN G N U T R IE N T
C O N TE N TS O F F O O D
• Cr i t e r i a h ave t o b e c o n s i d e r e d wh e n
choos i ng f ood :
– Th e n u t r i e n t c o n t e n t
– Th e f r e s h n e s s
– Th e p r e s e n c e o f c h e mi c al s u b s t an c e s
( ar t i f i c i al f l avo u r i n g s , p r e s e r vat i ve s &
c o l o u r i n g s  n o t g o o d f o r h e al t h & c an
c au s e c an c e r
• F ood Ac t ( 1983) & F ood Reg ul at i on
( 1985) : al l p r o c e s s e d f o o d mu s t h ave
a f o o d l ab e l t o s h o w t he nut r i ent
c ont ent o f t h e f o o d , t he c hem c al
i
s ubs t anc es u s e d & t he expi r y dat e o f