A balanced diet contains the right types and amounts of foods and drinks to supply nutrition and energy for health. It should provide 50-60% of calories from carbs, 15-20% from protein, and 25-30% from fat. Important factors for a balanced diet include knowledge of daily nutrient needs, selecting foods to meet those needs, and proper meal planning, preparation, and serving. A balanced diet promotes health, prevents disease, improves quality of life, and enhances cognitive and physical abilities. Dietary standards refer to the optimal intake of digestible nutrients supposed to best suit humans under different conditions and are used for diet planning and evaluation.

1. Balance diet and
dietary standard
Dev Ram Sunuwar
M.Sc. Nutrition & Dietetics

2. Content
• What is balanced diet?
• Composition of balance diet.
• Importance of balance diet.
• Food Pyramids.
• Important factors for formulating balance diet.
• Objectives of balance diet.
• Healthy balance diet plan.
• Dietary standard.

3. What is Balanced Diet ???
• A balance diet means getting the right
type and amount of foods and drinks
to supply nutrition and energy for
maintaining body cells, tissues, and
organs and for supporting growth and
development.
Calories In = Calories Out

4. Balanced Diet Contd.
• A diet that contains adequate amounts of all the
necessary nutrients required for healthy growth
and activity.
• A balance diet contains sufficient amount of fiber
and the various nutrients to ensure good health.
• Food should also provide the appropriate amount
of energy and adequate amounts of water.
• A balance diet should be both adequate
and wholesome.

6. Composition of Balanced Diet
• About 50-60% of energy requirements should
come from complex carbohydrates.
• About 15-20% of energy should come from
proteins.
• About 25-30% of energy should come from total
fat.(of this, saturated fat should be less than a
third).
• The healthy combination of a balanced diet is one
which has low fat, low refined carbohydrates,
optimal amount of vitamins, minerals and fiber.

11. Important factors to be considered
while formulating a balanced diet
• Knowledge of the daily nutritional
requirements
• Selection of foods which fulfill the daily
nutritional requirements.
• Planning meals
• Preparation of meals
• Serving meals

12. 1.Knowlwdge of the daily
nutritional requirements
Nutritional requirements vary according to:
• Age
• Gender
• Physical activity
• Physiological status

15. Dietary guidelines for Indians
• Eat variety of foods to ensure a balanced diet.
• Ensure provision of extra food and healthcare to
pregnant and lactating women.
• Promote exclusive breastfeeding for six months and
encourage breastfeeding till two years or as long as
one can.
• Feed home based semi solid foods to the infant after
six months.
• Ensure adequate and appropriate diets for children
and adolescents, both in health and sickness.
• Eat plenty of vegetables and fruits.
• Ensure moderate use of edible oils and animal foods
and very less use of ghee/ butter/ vanaspati.

16. Dietary guidelines for Indians
• Avoid overeating to prevent overweight and obesity.
• Exercise regularly and be physically active to maintain
ideal body weight.
• Restrict salt intake to minimum.
• Ensure the use of safe and clean foods.
• Adopt right pre-cooking processes and appropriate
cooking methods.
• Drink plenty of water and take beverages in
moderation.
• Minimize the use of processed foods rich in salt, sugar
and fats.
• Include micronutrient-rich foods in the diets of elderly
people to enable them to be fit and active.

21. Balanced Diet
• Meets nutritional needs
• Prevents degenerative diseases
• Improves longevity
• Prolongs productive life
• Improves immunity
• Increases endurance level
• Develops optimum cognitive ability
• Helps in coping up stress
• ENHANCES QUALITY OF LIFE

59. Dietary Standard
(noun)
• Definition of DIETARY STANDARD
: the food in the diet usually expressed in terms
of digestible nutrients supposed to be best
adapted for humans under different
conditions.

60. Purposes of DS
• the planning of diets or food supplies and
• the evaluation of dietary histories.