Therapeutic foods

1. DAVANGERE UNIVERSITY
DEPARTMENT OF STUDIES IN MICROBIOLOGY
Seminar Topic:- Therapeutic foods
Submitted By :-. Submitted To:-
Swapna S Bhagavathi Dr. Gayathri Devaraja
Fourth semester. Dept.of Microbiology
Dept. Of studies in Microbiology Davangere University
Davangere University

2. CONTENT
1. Introduction
2. Ready to use therapeutic foods
3. RUTF for treatment of disease
4. production and distribution of therapeutic nutritional product for
severe acute malnutrition
5. Therapeutic values of food
6. Summary
7. Conclusion
8. Reference

3. INTRODUCTION
•Therapeutic foods are designed for specific usually
nutritional, therapeutic purposes as a form of dietary
supplements. Therapeutic food is a type of nutrient
dense used to treat acute malnutrition in children.
Therapeutic foods contain added minerals and
vitamins and are excellent sources of protein and
energy. Because they are single food sources loaded
with required nutrients, they are an efficient way to
help malnourished children recover from
malnutrition.

4. READY TO USE THERAPEUTIC FOOD
• RUTF is the abbreviation for ‘ready to use therapeutic food’s
a life saving essential supply item that treats severe wasting
in children under 5 years old.Wasting defined as low weight
for height and happens when someone has not had enough
food or food of adequate quality, if not appropriately
treated, wasting in children is associated with a higher risk of
death.
• Ready to use therapeutic food was invented by a French
research scientist Andre Briend, 25 years ago and became
commercially available in the early 2000.It is made from
powdered milk, peanuts, butter, vegetable oil, sugar, and a
mix of vitamins and minerals..

5. • One RUTF sschet combines 500 calories and micronutrients that
have:-
1. High nutritional value allowing malnourished children to gain
weight quickly.
2. Appealing taste and easily digestibility.
3. No need for preparation children each it directly from the
packet.
The most common RUTFs are made of four ingredients:-
Sugar dried skimmed milk, oil and vitamins. Other qualities that
RUTFs should have included a texture that is soft and crushable
and taste that is acceptable and suitable for young children.

6. THERAPEUTIC FOOD ARE MODIFIED FOR:-
• Nutrients
• Texture
• Food allergies or food intolerances
COMMON REASONS THERAPEUTIC FOODS MAY BE
ORDERED:-
• To maintain nutritional status
• To restore nutritional status
• To decrease calories for weight control
• To provide extra calories for weight gain
• To balance amounts of carbohydrates, fats and proteins for the control of
diabetes

7. • To provide a greater amount of a nutrient such as
protein
• To decrease the amount of a nutrients such as
sodium.
• To exclude food due to allergies or food intolerance
• To provide texture modification due to problems with
chewing and swallowing

8. DIETARY MELLITUS
• The nutritional goals for diabetes management are to prevent
microvascular and macrovascular complications and entails
participatory learning of the Patients concerning self help lifestyle
modifications including dietary options, choice of portion and
exchanges in the planning of the food.
• Dual downstream complications of dysglycaemia and dyslipidemia are
managed with the maintenance of overall nutritional status as per age
and gender with culture specific religion sensitive dietary advice
exchange and portion list needed to respect enthnogeographical
variations of availability of group’s of macronutrients having an
equivalent amount of carbohydrates, protein,fat and calories that can
be easily exchange with another.

9. Wilson disease:-
•In Wilson’s disease dietary restriction perse is not
enough to control copper accumulation in the eyes ,
brain, kidney,and liver with local impediments in
specific organs including cirrhosis of liver.
•Pharmacotherapy to help excrete excess copper in
urin and daietary zinc supplimentation to reduce
absorption of copper from the gut.optimum
medication adherence restrictions of copper rich food
group may not reduce complications.

10. Celiac disease:-
•In celiac disease with a permanent gluten intolerance
patients must adhere to a life long avoidance of gluten
containing food and foods wich are naturally gluten
free but at risk of contamination this dietary approach
is all inclusive to avoid exaurbation of symptoms and
to reduce short term and long term completion.
•Firstly excluding gluten limits food choices and
exchanges with unbalanced intake of macronutrients
wich may lead to clinical and subclinical deficiencies.

11. Marasmus:-
•Children with severs wasting are treated with special
diet.after a child’s appetite return a diet is given that
enables rapid weight gain.this diet is usually F100, a
liquid diet with 100Kcal /100Ml .
•It is prepared by mixing dried skimmed milk,oil, sugar
and a vitamin and mineral mix with water
specifications for its industrial preparation have been
published.
•F100 is an excellent medium for bacteria,it has to be
prepared before each meal used by experience
staff.this is a problem because recovery takes 4 weeks.

12. Production and distribution of a therapeutic
nutritional products for severe acute
malnutrition in india
• Capability to produce sufficient quantities of ready to use
therapeutic food is one component of preparedness for
community management of SAM. Production RUTF is a
simple process that consists of grinding mixing nad
packaging using widely available equipment . Nitrogen flush
packing increase shelf life to 2 years though it is the most
expensive and slowest step of the production process being
a therapeutic product quality and safety must be ensured
including aflatoxin measurement and estimation of
micronutrient and macronutrients content consistency

13. • RUTF can be made in india several production
models:-
1. Dairy cooperative and private manufacturers can produce
large quantities to meet regional requirements.
2. Small and niche food manufacturers can produce smaller
volume but have a major presence in most parts of India.
3. Hand made RUTF can be made by village industries for
immediate local consumption.

14. • All the ingredients and equipment for RTUF are widely
available in india RUTF is already being produced in india for
export concern form various sections of society will need to
be heard before community management of SAM using
therapeutic processed nutritional products can being
despite apprehension about processed RUTF’s or the section
of the public health community that press for its use
withholding alternative treatment for one of the largest
killer of Indians children must not be the option .it is time
public health /medical communities and civil society come
together to make effective community of SAM can
immediate reality.

15. Production models of RUTF:-
• Self help group and village industries:- A number of food
products to that are current market leaders or favourite are
made by self help group or village/ cottage industries. A
number of such industries strive for societal good like gender
equality sustainability and poverty alleviation while
producing very high quality food products.often such
companies are considered to be free of conflicting
commercial interests.
• The ingredients will need to be provided in the form of ready
to mix pre ground ingredients for for hand mixing in
home.this model is unlikely to result in large quantities of
RUTF being produced in single batches.

16. Dairy cooperatives:-
• Beginning with the success of the kaira district cooperative
milk producers dairy cooperative have also since diversified
from milk into a range of food products like chocolates,
baked goods and Even olis.
• Amul the brand of the Gujarat cooperative milk marketing
federation and mother dairy of the national dairy
development board are among the among the top brands in
india.
• In addition to the necessary equipment and most ingredients
being available in house the distribution channels of these
cooperatives will be invaluable in making RUTF available
cross the country.

17. Niche food companies:-
• A number of niche food companies exit all over the country
that have held a major chunk of the market share for
products like spices traditional snacks heat and serve food
and extruded product like pasta some of these companies
have been participating in food fortification programs.
• Large private food companies are capable of large scale
production of RUTF their volume of production bmay
support regional demands of RUTF strong bnforecable
guidelines on marketing of RUTF and non therapeutic
modified RUTF like products will be needed to limit the
abuse of RUTF.

18. THERAPEUTIC VALUE OF SPICES
Name of the spices
• Cardamom
• Cinnamon
Functional uses
• It is rich in antioxidants and other
bacteria-fighting properties
• Hepls in digestion, has anti-flatulence
properties, good for bronchitis and
whooping cough
• Hepls in removing fat,were of skin and
urinary problem
• It is diuretic, given as tonic, analgesic
and anti-inflammatory.

19. • Clove
• Turmeric
• Cloves are a great source of beta
carotene, which helps give them
their rich brown colour.
• Used as refrigerator
• Hepls in digestion
• Stimulant
• Anti spasmodic, relieves tooth ache
and anti bacterial
• It is rich in vitamin C ,Vitamin B6
and other antioxidants
• Anti septic, appetizer cures skin
diseases
• Asthma
• Bronchitis
• Ulcer

20. • Tamarind
• Pepper
• Ajwain
• Coriander seed
• It is rich in vitamin B ,especially
thiamine and folate.
• Used as flavoring and souring agent
• Used as laxative, helps in
gastropathy.
• They are rich in vitamin A and C,
potassium, folic acid and fiber
• Used to were fever , asthma,
cough, arthritis helps in digestion
and flatulence
• It is rich in fiber and minerals
• Helps in digestion and has anti-
flatulence properties
• Used as flavoring and thickening
agent. Analgesic and anti-
inflammatory

21. THERAPEUTIC VLAUE OF CEREALS
Name of the cereals
• Oats
• Barley
Functions
• It is high content in proteins,
iron,carbohydrates ,vitamins and minerals
• Hepls control blood sugar levels in blood
• Improves digestion
• It is anti carcinogen
• Helps the control nervous system
• It is given the their excellent therapeutic and
nutritional properties
• It contain vit B ,folic acid , choline and vit K
• Good source of potassium, magnesium and
phosphorus
• It contain 17% of fiber.

22. • Millet
• Corn grits
• Millet in only alkalizing cereal,
besides being a great
remineralizer
• Its gluten free
• Its rich in fiber
• It is a good source of magnesium
• It contain vit B
• There grains contain proteins,
fiber and variety of vitamins and
minerals
• Regulate the metabolism of
thyroid hormones
• Antioxidants production

23. • Rice
• Rye
• It is used as stable food is most
of the countries
• Brown rice is another variety of
rice that rich in the vitamin B
group, particularly thiamine,
niacin ,riboflavin an minerals like
iron, potassium, phosphorous
and magnesium
• It is an important cereal grown
in cold climates .It is used for
making bread ,beer,whiskey and
vodka
• It is used as animal fodder
• The vitamins ,minerals and fibre
in rye flakes can benefit

24. THERAPEUTIC VALUE OF FRUITS AND
VEGETABLES
Friuts And vegetables
• Apple
• Berries
Properties
• The soluble fiber is apple forms a thick, gel
matter in the intestine and is consumed in the
colon by healthful bacteria in order to
produce short chain fatty acids.
• It hepls to decrease blood clotting
• Rich in antioxidants and vitamin C
• Lows in calories and fat
• Berries are loaded with potassium ,vit C and
fiber
• Inhibition and cancer cell death
• Improved insulin sensitivity
• Reduction in inflammation

25. • Grapes
• Citrus fruit
• Grapes are rich in phytochemicals
quercetin and resveratrol
• Phytochemicals may stimulate the
immune system, prevent toxic
substance in the diet from
becoming carcinogenic ,reduce
inflammation, prevent DNA
damage
• It is good source of vitamin B6
,thiamine, potassium and vit C.
• Citrus fruit contain carbohydrates
fiber, vit C ,potassium, folate,
calcium, thiamine, vitamin B12 and
a variety of phytochemicals
• Their soluble fiber and flavonoids
may help raise healthy HDL
cholesterol and lower harmful LDL
cholesterol and triglycerides

26. • Bananas
• Avocado
• Rich in vitamins B6 ,vit C and magnesium
• They contain plant compounds such as
polyphenols and phytosterols, both of which
support for overall health
• Unripe bananas are higher I’m resistant
starch than ripe ones, and they’re a good
source of the dietary fiber pectin
• They’re made of oleic acid ,
monounsaturated fat linked to better to
heart health. They contain high amounts of
,potassium, fiber, vitamin B6 ,folate, vitamin
E and K .The two carotenoids known as
lutein and zeaxanthin which support eye
health.

27. • Tomatoes
• Cruciferous vegetables
• Broccoli
• It get thin red colour from lycopene
• Carotenoids components can
potentially stop the proliferation
several type of cancer cells
including breat, lung and
endometrium
• Lycopene in tomatoes may even
help protect against uv damage
• The consumption of cruciferous
vegetables has been associated
with a reduced risk of lung,
stomach, colon and rectal cancers
as well as reduced risk of heart
disease
• It help to protect against DNA
damage
• It is a concentrated source of heart
healthy nutrients- fiber, folic acid
,vit B6,vit E ,magnesium and
potassium.

28. • Garlic
• Onions
• Garlic contain sulfur containing
phytonutrient compounds that inhibit
enzyme that generate an
inflammatory response
• Inhibit the growth of cancers and
tumors
• Lower blood cholesterol and blood
pressure
• Acts as an anticoagulant
• Stimulate the body’s immune system
• Onion contain chromium fiber, vit C
,manganese, folate potassium and
other beneficial vitamins and minerals
• Onion have been shown to lower
cholesterol, promote digestive health
and promote inflammatory balance
and immune health

29. SUMMARY
• A subset of therapeutic foods ,ready-to-use therapeutic
foods (RUTFS) are energy dense, micronutrient enriched.
RUTFS are a homogeneous mixture of lipid rich and water
soluble foods. These therapeutic foods are designed for
specific, usually nutritional and therapeutic purposes as a
form of dietary supplements. It is used in community- based
treatment for uncomplicated forms of severe acute
malnutrition. RUTFS are a revolutionary development in
treating malnutrition.

30. CONCLUSION
With increasing development and affluence the changes in lifestyle
and dietary habits have resulted in increasing incidence of lifestyle
disease (ex; Diabetes Mellitus).Ready to use high energy foods to be
provided to the caregiver of a malnourished child has been a paradigm
shift in the management of malnutrition.when home based and
community based therapy with nutrient dense foods has been found to
be more cost effective than in patient care of severe acute
malnutrition.

31. REFERENCES
• Kalpana Beesabathuni and Uma chandra Mouli Natchu,
“production and distribution of a therapeutic foods”,journal
published in2010
• Alisa Maria Holban .Textbook of therapeutic food ,8th edition.
Published by Gerhard wolf, page no
• Awuchi, Chinaza Godswill, Igwe(2020) – Ready to use
therapeutic foods for malnutrition and preventable
nutritional diseases. Vol 6 published in January (2020)
• Sechi .G.serra A ,Wernicke’s encephalopathy: new clinical
settings and recent advances in diagnosis and management,
Lancet Neurol 2007 ; 6; 442-55.