Nutrition, Health, Disease, Proteins, Vitamins, Minerals

1. Nutrition & Health
Mr. Dipak B. Bari
M. Pharm
KES’s College of Pharmacy, Amalmner

2. Nutrition
“Nutrients are organic or inorganic substances
present or contained in food which is required or
necessary for growth and maintenance of function of
body.”
E.g.: Proteins, Vitamins etc.
Nutrients have been defined as “chemical substances
found in food that cannot be synthesized at all or in
sufficient amounts in the body, and are necessary
for life, growth and tissue repair”.

3. Nutrients include;
1.Proteins
2.Carbohydrates
3.Lipids
4.Vitamins
5.Minerals
6.Water etc.

4. Nutrients:
Macronutrients: The main bulk of food consists of
proteins, fats and carbohydrates which are called
macronutrients
Micronutrients: Vitamins and minerals are termed as
micronutrients due to their requirement
in small amounts.

5. Classification of foods
A. Cereals &
millets Rich in carbohydrates, proteins,
vitamins and minerals
B. Pulses
C Vegetables
D. Nuts and
oilseeds
E. Fruits
Rich in proteins, minerals, B-group
vitamins and a few amino-acids
Rich in minerals and vitamins
Rich in fat, protein, amino-acids and
minerals
Rich in vitamins and
minerals
On the basis of nutritive value

6. Classification of foods
F. Animal food Rich in protein, amino-acids, fats,
vitamin A and D and also B-group
vitamins
G. Fat & oil
H. Sugar & jaggery
I. Condiments &
spices
J. Miscellaneous
food
Rich in fats, vitamin A
and vitamin D
Rich in carbohydrates
and iron
Act as carminatives
and digestants
1 g absorbed
alcohol provides 7
kilo calories, but
it is a CNS
depressant, tea
and coffee mainly
act as CNS
stimulants
On the basis of nutritive value

7. A. Energy yielding
foods
E.g. cereals,
sugars, roots,
tubers, fats and
oils;
On the basis of predominant
function
B. Body building
foods
E.g. meat, egg,
fish and pulses
C. Protective
foods
E.g. vegetables,
fruits, milk etc.

8. The need of the body for water is second only to its need for
air. Approximately two-third of the body weight is due to
water. Water transports foods to the body cells and carries
away the waste products .
The body is continually balancing the amount of water taken in
the diet with the amount excreted.
If too much of water is drunk the excess if excreted through
the kidneys; if too little, dehydration occurs.

9. The energy value of food is measured in terms of heat units called calories.
The calorie used in nutritional studies is known as 'large calorie’ or kilo
calorie and is the amount of heat required to raise the temperature of
1000 gram of water by one degree centigrade from 15o to 16°.
The word calorie in its nutritional use should be written with capital “C”.
ENERGY VALUE OF NUTRIENTS:
1 gram carbohydrate (as glucose) absorbed by and oxidized in the body
produces 3.75 Cal.
1 gram fat absorbed by and oxidized in the body produces 9.3 Cal.
1 gram protein absorbed by and oxidized in the body produces 4.1 Cal.

10. They are complex organic nitrogenous compounds. Proteins are composed of carbon, hydrogen,
oxygen, nitrogen, sulphur and occasionally phosphorous, iron and other elements.
Human body contains 17% of proteins. Smaller units of proteins are called amino acids.
Roughly about 24% amino-acids are required by our body, of which 9% amino acids are called
"essential" due to the fact that the body is unable to synthesize them and their demand must
he fulfilled by dietary proteins.

11. The essential amino acids include leucine, isoleucine, lysine, methionine, phenyl
alanine, threonine, valine, tryptophan, and histidine.
Non-essential amino acids can be synthesized by the body;
they are glutamic acid, proline and glycine.
Amino acids are necessary for the building of tissue proteins.
Body proteins constantly are being broken down into amino acids.
Further the resynthesis of proteins takes place with the help of dietary amino
acids.

12. Proteins are required for body
building, repair and maintenance of
tissues and for the formation of
substances like antibodies, plasma
proteins, hemoglobin, enzymes &
hormones.
Further spare amount of protein
can be used for the production of
heat & energy like carbohydrates.
Functions of Proteins

13. Sources
The dietary proteins can be obtained from animal
source or vegetable source.
Animal proteins are available in egg, milk, meat, fish
etc. Animal proteins are superior to vegetable proteins
and biologically complete i.e. they contain all the
essential amino-acids (EAA) required by the body.
Vegetable proteins on the other hand are biologically
incomplete i.e. they are deficient in one or more
essential amino-acids. The plants sources of proteins
are pulses, cereals, nuts, beans, oil seeds etc.

14. Protein Requirements
For an Indian adult the ICMR has recommended a daily
requirement of 1.0 gram protein per kg body weight.
Daily requirement of proteins as per the recommendations
of Indian Council of Medical Research

15. Recommended proteins allowance as per ICMR

16. Requirement of amino-acids
The protein intake must provide the need for essential
amino-acids (EAA).
The amino-acid requirements (in mg/kg body weight per
day) as recommended by WHO expert committee in
1985.
The requirement EAA decreases sharply as age
advances.
New tissues cannot be formed unless all the EAAs are
present in the diet in sufficient amount.
Hence the quality of diet is very important for infants
and growing children.

18. Certain amino acids if present in
excessive amount in the diet can
produce adverse situation called
"amino-acid imbalance".
Recently pallegra has been reported
where Jowar (Sorghum) is the usual
diet. Jowar contains excessive
amount of leucine which in turn
inhibits the conversion of tryptophan
to niacin.

19. Supplementary Action of Proteins
Particularly the vegetable proteins are deficient in
certain amino-acids.
For example, cereal proteins are deficient in lysine and
threonine, similarly there is deficiency of methionine in
pulse proteins.
Thus with proper planning it is possible for vegetarian to
obtain a high grade protein at low cost from mixed diets
of cereals, pulses and vegetables.
This is called "supplementary action of proteins" and is
the basis of counseling people to consume mixed diet.

20. Protein Energy Malnutrition
Protein energy malnutrition (PEM) is supposed to be a major health problem in India. It is common
among children during the first few years of life.
Upto 1970 it was believed to be a protein deficiency disease. Now it has been established that PEM
is primarily due to
(1) Poverty leading to the consumption of food inadequate in quantity and quality; and
(2) Infections like diarrhea, respiratory infection, measles and intestinal worms.
These infections increase the demand for calories and decrease the absorption and utilization of
proteins and other nutrients.
Both infections and malnutrition act synergistically contributing to each other.
The infectious disease in turn can precipitate malnutrition in the child.
Clinically the PEM is manifested in two forms namely Kwashiorkor and Marasmus. The difference in
the clinical picture is due to the difference in the capacity of child to adapt.

21. Kwashiorkor is a form of severe protein
malnutrition characterized by edema and an
enlarged liver with fatty infiltrates.
It is caused by sufficient calorie intake, but with
insufficient protein consumption, which distinguishes it
from marasmus.
Other signs include a distended abdomen, an enlarged liver
with fatty infiltrates, thinning of hair, loss of teeth, & skin
depigmentation.

22. Marasmus is a form of severe malnutrition characterized
by energy deficiency.
It can occur in anyone with severe malnutrition but usually
occurs in children. Body weight is reduced to less than 62%
of the normal (expected) body weight for the age.
It can be distinguished from kwashiorkor in that
kwashiorkor is protein deficiency with adequate energy
intake whereas marasmus is inadequate energy intake in all
forms, including protein.

23. FATS
Lipids are a group of compounds that contain
carbon, hydrogen and oxygen (C,H and O) like
carbohydrates.
Lipids dissolve in organic solvents such as petrol
or chloroform, but are usually insoluble in water.
The word "oil" is used to refer to those lipids
that are liquid at room temperature such as
groundnut or cottonseed oil, while those that are
solid are called “fats” such as butter.

24. CLASSIFICATION OF FATS
Fats are classified as;
• Simple Lipids –
Triglycerides
• Compound Lipids –
Phospholipids
• Derived Lipids –
Cholesterol
Lipids yield fatty acids and glycerol on hydrolysis.

25. 1. Simple Lipids
Esters of fatty acids with various alcohols.
1. Natural fats: Triesters of fatty acids
2.Waxes: Esters of fatty acids with alcohols
3. True waxes : Esters of higher fatty acids with alcohols
4. Cholesterol esters : Esters of fatty acids with cholesterol
5. Vitamin-A and Vitamin- D esters.

26. 2. Compound Lipids
Esters of fatty acids with alcohols and other groups.
1. Phospholipids: Its contain phosphoric acid residue, N base
& other substituents like lacithin, cephalin, lipositol,
plasmalogen sphingomyelins.
2. Glycolipids: They containing carbohydrates, alcohol like
sphinogosine or spinagol & nitrogenic base.
3. Sulolipids: lipid contain sulphate groups.
4. Aminolipids and proteolipids :
5. Lipoproteins:

27. 3. Derived Lipids
Obtained by hydrolysis of simple ilpids or compound lipids &
still posses the general characteristics of lipids.
These lipids can be,
1. Fattyacids
2. Monoglycerides
3. Alcohol,
4. Vitamis – A
5. Gylcerol

29. Fatty acid consist of a chain of carbon atoms with hydrogen's attached, a
methyl group at one end and a carboxylic acid group at the other.
Fatty acids are classified as;
1. Essential Fatty Acids (Can’t be synthesized by body)
2. Non Essential Fatty Acids (Can be synthesized by body)

30. Organic acids, occurs in natural triglycerides and are the
mono carboxylic acids.
1. Saturated Fatty Acids:
Ex. Lauric acid/ palmitic acid/ stearic acid,
2. Un Saturated Fatty Acids:
a. Mono unsaturated fatty acids: Ex. Oleic acid
b. Poly unsaturated fatty acids : Ex. Linoleic acid

31. SOURCES OF LIPIDS
Naturally occurring dietary lipids are derived from a wide
variety of animal and plant sources including
1. Animal sources: Animal adipose tissue (the visible fat
on meat); Eggs; fish oil; Milk and products derived from
milk fat (cream, butter, cheese, and yoghurt);
2. Plant Sources: Vegetable seeds and nuts and plant
leaves.

32. Cholesterol

33. Cholesterol:
It is derived from lipid. It is most important sterol in our body.
Its occur as a dirty white, odourless granules. It is insoluble in water
but sparingly soluble in alcohol.
The amount of exogenous cholesterol is about 0.3 gm/day.
Approximately 1.0 gm/day chlesterol produced in body from acetyl-CoA.
Large amount of cholesterol present in brain & nervous tissue.
Sources: Milk product, egg, yolk & meat.
Hypercholesterolemia leads to various disease like gall stones,
hypertension, I.H.D. & vascular disease.

34. Intake of fat should be 20-30% of total calories
intake. This include ghee, butter, oil, cream etc. And
invisible fats like cereals, pulses, whole grains, dairy
product, meat & poultry.
More than half of lipid present in the body in the form
of lipoproteins.
1. High density lipoprotein.
2. Low density lipoprotein.
3. Very low density lipoprotein.
HDL = Atherosclerosis.

36. CARBOHYDRATES (CARBS)
Carbohydrates (from 'hydrates of carbon') or saccharides (Greek
sakcharon, meaning "sugar") are the most abundant of the four major
classes of biomolecules.
Carbohydrates provide the largest single source of energy in the diet;
providing 4 kcal per gram and satisfy our instinctual desire for
sweetness.
They are classified as monosaccharide, disaccharides & polysaccharides.

38. FUNCTIONS OF CARBOHYDERATES
Main source of energy.
Carbohydrates Provide Fuel for the Central Nervous System (the
neurons generally cannot burn fat and need glucose for energy)
Carbohydrates and their derivatives play major roles in the working
process of the
1. immune system,
2. fertilization,
3. blood clotting, and
4. development.

39. SOURCE of CARBOHYDRATES
Main sources of carbohydrates are,
1. Starch
2. Sugars
3. Cellulose
4. Glycogen.

40. RECOMMENDED INTAKE OF
CARBOHYDRATE
The Food and Agriculture Organization and World Health Organization
jointly recommend that 55-75% of total energy intake should be from
carbohydrates, but only 10% directly from sugars (simple
carbohydrates).

41. Dietary fibers:
Imp constituent of food.
E.g.: Pectin, Inulin etc
Found in vegetables.
They are of of 2 types
1. Cellulose
2. Non Cellulose
Also classify as insoluble and soluble.
They are abundant in vegetables, fruits & grains.

42. All degraded in micro flora of GIT.
Increases bulk of stool
Reduce tendency for constipation.
Also having cholesterol lowering activity
Also imp for fat reduction
Useful in patients with hypertension, diabetes etc.

43. Starch:
It is made up of glucose molecules. The dietary source of starch are
cereals, potatoes, unripe fruits.
Glycogen:
It is similar to starch in composition but only difference is, ‘it is a
carbohydrate of animal origin.’ It is made up in body from glucose &
deposited in liver & muscles.

44. Vitamins

45. Vitamins are essential for various biochemical
reactions & enable the body to utilise different
nutrients.
Fat soluble: A, D, E & K
Water soluble: Vitamin B group & Vitamin C.

46. Vitamin A

47. Vitamin A
Vitamin A includes both retinol & carotene. The
international unit of Vitamin A is equivalent to 0.3 mcg
of retinol or 0.55 mcg of retinol palmitate.
Function:
It is essential for vision.
It maintains functioning of glandular & epithelial
tissues.
It helps in skeletal growth & has anti-infective action.
It protects again epithelial cancer like bronchial
cancer.

48. Sources of Vitamin A:
1. The animal source are important source of retinol
include fish, liver, butter ghee, egg yolk & whole
milk.
2. The plant cells are rich in carotenes & include
carrot, green leafy vegetables, mango & orange
etc.
Daily requirement:
750 mcg as retinol/3000 mcg of ß-carotene in adults.
250 to 600 mcg retinol/1000 to 2400 mcg of ß-
carotene in children's.

49. Deficiency of Vitamin A:
Deficiency of Vitamin commonly affect to eye but extra-ocular effects can
also be noted.
1. Eye manifestation:
1. Night blindness: Low vision in deem light.
2. Conjuctival xerosis: Secretion of tears decreases & conjuctiva of eye
becomes dry & muddy.
3. Bitot’s spots: White & yellowish foamy spot observed on bulbar
conjuctiva on either side of the cornea.
4. Corneal xerosis: Cornea becomes dry, dull non-wettable & opaque.
5. Keratomalacia: Liquifiction of the cornea. Cornea becomes soft & eye
may collapse with vision loss.

50. Deficiency of Vitamin A:
2. Extra-occular manifestation:
These includes follicular hyperkeratosis, loss of
appetite & retardation of the growth. The
patient becomes vulnerable for respiratory &
intestinal infection.
Treatments:
The deficiency treated urgently by giving
200,000 IU of ‘Vit A’ is given every 6 month to
children between 1 to 6 years.

51. Vitamin A toxicity:
Excessive intake may cause nausea, vomiting
anorexia, disturbed sleep, enlarged liver & papillar
edema.
In children leads hydrocephalous.

52. Vitamin D

53. Vitamin D:
Sterol having rickets preventing property.
Other than sterol,
Vitamin D2: Calciferol
It is derived from irradiation of plant sterol
(ergosterol)
Vitamin D3: cholecalciferol
It is present in animal fat, fish liver oil & the UV
rays of the sun light.
Vit D is inactive until biotransformation into liver &
in kidney.

54. Function of vitamin D:
1. Its promote the absorption of phosphorus &
calcium in the gut.
2. Required for the formation of bone & teeth,
3. It has direct action on mineralization of bones.
Sources of vitamin D:
1. Sunlight: UV rays present in sunlight convert the
7-dehydrocholesterol into cholecalciferol.
2. Food: Only belong to animal origin contain
Vitamin D. Fish liver oil, egg & butter & small
amount in milk contain vitamin D.

55. Requirement of vitamin D:
Deficiency of Vitamin D:
1. Rickets: Bone deformities in growing children.
2. Osteomalacia: Women complain of chronic backache.
3. Hypervitaminosis D: Resulting anorexia, nausea,
vomiting & thirst. Cardiac arrhythmia, & renal failure
can also be seen & patient may lapse into coma.
Adults Infant & children Pregnancy & Lactation
5 mcg (100IU) 5 mcg (200 IU) 10 mcg (400IU)

56. Vitamin E

57. Vitamin E:
Tocopherols are alkaline sensitive and their vitamin activity is
destroyed by oxidation.
Among all tocopherols, α-tocopherol is most potent and widely
distributed in nature.
Cooking and food processing may destroy vitamin E to some
extent.
Skeletal muscle and adipose tissue also stores vitamin E.
From the liver tocopherols are transported to other tissues in β-
lipoprotein.
Dietary tocopherols are absorbed in small intestine.

58. Sources:
Cereal germ oils like wheat germ oil, corn germ oil and vegetable oils like
coconut oil, sun flower oil, peanut oil, ricebran oil, palm oil, mustard oil,
cotton seed oil and soyabean oil are rich sources of vitamin E.
Vegetables, fruits and meat are relatively poor sources of vitamin E.
Deficiency of Vitamin E:
Lead to habitual abortion & hemolysis of RBC in animal. In human being no
effect due to deficiency of Vitamin E is reported.
Requirement:
15 IU per day.

59. Vitamin K

60. Vitamin K
It is required for the formation of prothombin in the liver.
Chemically they are quinones.
Vitamin K1 also called as phylloquinone, is the major form of vitamin found
in plants particularly in green leafy vegetables.
Sources
Plant Sources
Cauliflower, Cabbage, spinach, turnip greens, peas and soybean are rich
sources.
Animal sources
Dairy products like cheese, butter and farm products like eggs and liver
are good sources.

62. Water soluble vitamin:
VITAMIN B COMPLEX
Members of vitamin B complex are
1. Thiamin (Vitamin B1)
2. Riboflavin (Vitamin B2)
3. Niacin
4. Pyridoxine (Vitamin B6)
5. Biotin
6. Folic acid
7. Cyanocobalamin (Vitamin B12)
8. Pantothenic acid.

63. Thiamin (Vitamin B1)
It is essential for utilisation of carbohydrates in the
body.
It is essential for good appetite & digestion.
It has also having role in brain metabolism.
Sources:
The rich dietary source of thiamin are yeast, unmilled
cereals, pulses, oilseeds & nuts.
Meat, egg, fish, vegetables & fruits are weak source of
Vitamin B1. .
Requirement: 0.5 mgl1000 Kcal.

64. Vitamin B1 Deficiency:
Beriberi:
1. Dry beriberi
2. Wet beriberi
3. Infantile beriberi
4. Cerebral beriberi

65. 1.Dry beriberi
Beriberi is arises due to consumption of polished rice find refined cereals.
There may be edema of face and legs and the patient complaints of precordial
pain, palpitation, numbness in the legs and tenderness in the calf muscles.
2. Wet beriberi
wet beriberi is a condition in which edema due to cardiac failure is the most
notable feature which may develop very rapidly involving face, & legs. Palpitation
and breathlessness are marked. The veins of the neck become prominent and
there is a rise in systolic blood pressure. The patient can die due to acute
circulatory failure.

66. 3. Infantile beriberi
It occurs in breast fed infants, usually between 2 to 5 months of age. The
mothers of these infants have been eating a thiamine deficient diet and
secreting milk of low thiamine content.
It is an acute and fatal condition. The infant becomes restless, cries a lot,
and passes less urine.
The infant develops edema and may suddenly become cyanosed with
dyspnoea and tachycardia and die within 24 to 48 hours.

67. 4. Cerebral beriberi or Wernicke's encepitalopathy
This disease is caused by an acute biochemical lesion in the brain through
lack of thiamine normal to maintain normal metabolism in the brain.
The majority of cases have been reported in developed countries. Most of
the cases were alcoholics, although it occurs occasionally as a result of
carcinoma of the stomach, prolonged vomiting, diarrhea or other causes of
gross digestive failure.

68. Riboflavin (Vitamin B2)
It is crystalline yellow coloured compound, slightly soluble in
water, but not in fat. Its destroyed on exposure to light.
Function:
It is acts as a coenzyme, in the tissue oxidation &
respiration.
It is involved in metabolism of proteins, fats &
carbohydrates.
Sources •
Whole grains, pulses, green leafy vegetables, yeast, eggs,
milk and meat are good sources.
Root vegetables and fruits are fair sources.

69. Deficiency of Riboflavin:
1. Corneal vascularization: It is a
condition in which there is invasion of
the eye by minute capillary vessels.
Small grayish white opacities may also
be seen on the surface of cornea.
The patient usually complains of
burning sensation in the eyes,
disturbed vision.

70. Deficiency of Riboflavin:
2. Angular cheilitis, also known as angular
stomatitis, causes swollen, red patches in
the corners on the outside of your lips.
Angular cheilitis can occur on one or both
sides of your mouth. It's an inflammatory
condition that can either last a few days or
be a chronic problem.

71. Deficiency of Riboflavin:
3. Cheilosis is a condition where the corners of
the mouth become inflamed, which can lead
to cracking and pain at the corners of the
mouth.

72. Deficiency of Riboflavin:
4. Orogenital syndrome: The essential feature
of this condition is the presence of a lesion
resembling angular stomatitis on other
mucocutaneous junctions
Daily Requirement: 0.6 mg/1000Kcal for an
adult

73. Niacin/Nicotinic acid (Vitamin B3)
Nicotinic acid is a simple derivative of pyridine Its
biologically active form is nicotinamide.
Nicotinic acid is a white crystalline substance readily
soluble in water and resistant to heat, oxidation &
alkalis.
It is in fact one of the most stable of the vitamins.
Chemically related to nicotine, even then it possesses
very different physiological properties and is non-toxic
in large doses.

74. Niacin/Nicotinic acid (Vitamin B3)
Functions:
• Nicotinamide serves as a component of
coenzymes which are essential for the
metabolism of carbohydrates, fats and
proteins.
• It is essential for the normal functioning of
the skin, intestinal tract and nervous sy4tem.

75. Niacin/Nicotinic acid (Vitamin B3)
Sources:
• Whole grains, peanuts, legumes, yeast, liver, fish and meat are
good sources.
• Milk, egg, vegetables and fruits are poor source of niacin.
Deficiency:
Niacin deficiency causes pellagra in which skin, gastrointestinal
tract and nervous system are affected. Dermatitis, Symptoms
include inflamed skin, diarrhea, dementia, and sores in the mouth.
Areas of the skin exposed to either sunlight or friction are
typically affected first.

76. Pyridoxine (Vitamin 6)
Consist of three closely related chemical compounds
namely pyridoxine, pyridoxal, & pyridoxamine, all having
similar physiological action.
Function:
It is coenzyme for amino-transferase, which play a part
in metabolism of amino acids, paricularly in the synthesis
of GABA in the brain.
Its also involved in the metabolism of fats &
carbohydrates.
Sources: Meat, liver, fish pulses, egg yolk &
vegetablrs.

77. Pyridoxine (Vitamin 6)
Deficiency:
Consumption o anti-tubercular drugs & oral
contraceptive leads to deficiency of vitamin B6.
1. Saideroblastic anemia: Condition in which body is
unable to utilise iron.
2. Convulsion.
Daily requirement: 1.5 mg per day.

78. Panthothenic acid
It is dipeptide of alanine & butyric acid derivatives. It is
hygroscopic substance & partly stable to heat.
Human blood contains 18 to 35 mg of panthothenic acid per
100 ml.
Function: Its coenzyme A involved in the carbohydrate
metabolism.
Its needed for the synthesis of cholesterol & fatty acids.
Its have a specific role in biosynthesis of corticosteroids.
Daily requirement: 10 mg per day for an adult.

79. Panthothenic acid
Sources:
The rich dietary sources of this vitamin is liver, egg, meat,
milk, yeast & sweat potatoes.
Deficiency:
Deficiency result in burning syndrome.

80. Folic acid
This vitamin is also called as Vitamin M. Recommended name is folate &
alternative name is folacin.
Function: (Folic acid itself inactive until it is converted in
tetrahydrofolic acid.)
Tetrahydrofolic acid serves as coenzyme in the production of purines &
pyrimidines.
Purines & pyrimidines essential precursser for DNA & greater demand
for RBC formations.
Sources: Liver, egg, yeast, green leafy vegetables, milk, dairy
product, fruit & cereals.
Overheating or overcooking destroy folic acid

81. Folic acid
Deficiency:
Deficiency of this vitamin result in megaloblastic anemia, glossitis
cheilosis & disturbance of GIT like diarrhea.
Severe deficiency may cause infertility or sterility.
Daily requirement:
Healthy adult: 100 mcg /day
Pregnancy: 300 mcg/day
Lactation: 150 mcg/day
Children: 150 mcg/day

82. Cobalamins (Vitamin B12)
Cynocobalamine is the preparation of vitamin B12 used
therapeutically.
It is complex of organometalic compound containing cyanide &
cobalt radicals. It is stable. About 2 mg stored in liver & another 2
mg in the other part of body.
Function: Its coenzyme for essential stage in folate metabolism.
Sources: Liver, kidney, meat, fish, egg, milk & cheese. It is not
found in vegetable food origin.
In human body it is synthesized by the bacteria in colon.
Daily requirement: 1 to 1.5 mcg per day for an adult.
In infant & children it is 0.2 mcg.

83. Cobalamins (Vitamin B12)
Deficiency:
1. Megaloblastic anemia: Deficiency of this vitamin affect folate
transfer into the cell result into faulty erythrocytes.
2. Subacute combined degeneration: Degeneration of axon &
peripheral nerves occur due to defective maintenance of
mylein sheath.
3. Abnormilities of the epithelial cells:

84. Biotin (Vitamin B7/Vit H)
It is organic acid reported first in the egg yolk in 1936.
Function:
This acts as a coenzyme for so many metabolic reactions
particularly those involving addition or transfer of carboxyl group.
Deficiency:
Rarely produce dermatitis, pain in muscle, tiredness, nausea & loss
of appetite.

86. Ascorbic acid (Vitamin C)
It is a simple reducing sugar found in living tissues. It is easily & reversibly oxidised to
dehydro-ascorbic acid. It is obtained in highest concentration in the body is in adrenal cortex.
It is white crystalline substance stable when dry in air & light.
It is highly soluble in water & easily destroyed by heat, alkalis, trace of copper.
Function:
Its plays major role in tissue oxidation.
Its prevent oxidation of tetrahydrofolic acids.
It is required for the synthesis of collagen.
Vit C facilitate iron absorption by reducing ferric iron to ferrous form.
Its improve the body immune system.

87. Ascorbic acid (Vitamin C)
Sources:
The main dietary source are fresh citrus fruits & green leafy vegetables.
Germinating pulses contain good amount of vitamin C.
The Indian gooseberry (Amla) is the richest source of vit C while Guava (Amrood) is
the second richest source.
Daily requirement:
Daily requirement of Vit C is 60 mg for adults.
It is increased during lactation to 100 mg/day.

88. Ascorbic acid (Vitamin C)
Deficiency:
SCURVY
Sign & symptoms include gingivitis, cutaneous bleeding, delayed wound healing &
anaemia.
In infants the clinical features of the disease are anaemia, & painful limbs.
Treatment: 250 mg of ascorbic acid four times a day. Orally & impreove the type
of diet.

89. Minerals

90. Minerals can be divided into three major groups:
1. Major minerals: These include calcium, phosphorus, sodium, alum and magnesium;
2. Trace elements:
The are required in small amount (less than a few milligram per day) by the body.
These elements are: Iron, iodine, fluorine, zinc, copper, cobalt, chromium, manganese,
molybdenum, selenium, nickel, tin, silicon and vanadium.
3. Trace contaminants: Their functions in the body are not known. They are mercury, barium,
boron and aluminum.
Only few mineral elements are associated with clearly recognizable clinical conditions. Such
mineral elements are calcium, phosphorous, iron, fluorine and iodine.

91. CALCIUM
 Calcium is an essential constituent of the protoplasm
of living cells. Calcium constitutes 1.5 to 2.0 per cent
of the body weight of the adult human.
 At birth body contain 25 to 35 g of calcium. Ninety-
nine percent of the calcium in the body is found in
the bones.
 The amount of calcium in the blood is 10 mg %. The
dynamic equilibrium of calcium between blood and
bones is maintained by the parathyroid gland and
cholecalciferol.

92. CALCIUM
Functions
 Calcium is involved in the formation of bones and
teeth and also for their maintenance.
 It is required for coagulation of blood, for
regulation of neuromuscular excitation and for
contractility of cardiac smooth and skeletal muscles.
Capillary permeability is controlled by calcium.
 This element activates some important enzyme
reactions such as ATP-ases, various lipases etc.

93. CALCIUM
Sources:
 Sources: Milk and milk products are the best
natural sources of calcium.
 Green leafy vegetables, fishes and whole
bones, fruits (particularly "Sitaphal" and
dates), cereals and drinking water all are good
dietary sources of calcium.
 Absorption of calcium in the GIT is enhanced
by cholecalciferol and decreased by the
presence of phytates, oxalates and fatty acids
in the diet.

94. CALCIUM
Deficiency:
No clear cut disease have been reported due to
deficiency of calcium.
In adequate concentration of cholecalciferol the
problem of rickets not arise even in low concentration
of calcium.
Daily Intake:
400 to 500 mg for an adult.
500 to 600 mg in infants & childrens.

96. IRON
Total amount of iron in the adult human body is 2
to 6 g, of which 70% is present in haemoglobin of
the erythrocytes, 24% is present in iron stores
as ferretin, 4% in the myoglobin of muscles and
2% are found in the iron containing enzymes.
Iron is the 4th most abundant element in the
earth crust after oxygen, silicon and aluminium.

97. IRON
Function:
Iron is needed by the body for the formation of
haemoglobin.
Iron is essential for cell respiration and for transport
of oxygen.
Iron is required for the development of brain,
regulation of body temperature, muscle activity and
for the metabolism of catecholamines.
Iron is also required for the maintenance of the
immune system.
In addition to haemoglobin, iron is a component of
myoglobin, the cytochrome, catalase and certain other
enzyme systems.

98. IRON
Sources
The iron obtained from animal source (haem iron)
is better absorbed than that obtained from
vegetable source (non-haem iron).
The good sources of organic or haem iron are
liver, meat, poultry and fish. The sources of non-
haem iron include cereals, green leafy vegetables,
legumes, nuts, oilseeds, jaggery and dry fruits.

99. IRON
Iron absorption
Iron is ingested in the food in ferric form.
The ferric form is converted in the stomach into
ferrous form, which is absorbed in the duodenum and
upper part of the intestine.
The substances which decrease the absorption of
iron are calcium (in milk), phytates (in bran),
phosphates (in egg yolk), tannin (in tea) and oxalates
(in vegetables).
Only 30% of the iron ingested is absorbed from the
upper part of intestine.

100. IRON
Iron deficiency:
Deficiency of iron leads to iron deficiency anaemia in which haemoglobin
concentration falls below normal value of 14.5 g%.
A level of haemoglobin 10 to 11 g% is defined as early anaemia and a level
of haemoglobin below 10 g% is supposed to be indicative of marked anaemia.
The red blood cells decrease in size (microcytic) and become feeble in
colour (hypochromic).
Besides anaemia the other disturbances produced due to iron deficiency are
impaired cell mediated immunity, decreased resistance to infections and a
diminished work performance.

102. IODINE
This micronutrient is required for the synthesis
of the thyroid hormone thyroxine (T4) and
triiodothyronine (T3).
Small amount of iodine is essential for the
growth and development of all human beings.
The body of an adult human contains about 50
mg of iodine.

103. IODINE
Sources:
Sea foods for example sea fish, sea salt, cod
liver oil and sea weeds are the richest sources of
iodine.
The other dietary sources are milk, meat, garlic
cereals, vegetables and water.
Daily requirement: The daily requirement of
iodine is 150 mcg for an adult.

104. IODINE
Deficiency:
Goiter is the most common consequence of
iodine deficiency.
The other iodine deficiency disorders (IDD)
include hypothyroidism, retarded body growth
and mental retardation, spontaneous
abortions, neurological cretinism including
deaf mutism and myxoedematous cretinism
including dwarfism.

105. FLUORINE
FLUORINE
It is highly reactive and hence never found in its
elemental gaseous form. It is found in combined
form. Bones contain about 96% flouride of the
body.
It is extremely reactive, as it reacts with all
other elements, except for argon, neon, and
helium.

106. Functions
Fluorine is essential for the mineralization of bones and for the
formation of enamel of teeth.
Sources: Fluorine is available from drinking water and foods like sea
Fish, cheese and tea.
Excess and deficiency: Excess of fluorine results into fluorosis of
teeth and bones while deficiency of fluorine causes dental caries.
Requirement: The recommended level of fluorides in drinking water in
our country is 0.5 to 0.8 mg/liter.

108. ZINC
It is the constituent of a vital enzyme carbonic
anhydrase. It is also essential for some enzymes
like dehydrogenases and carboxypeptidases.
Function: It plays an active role in the
metabolism of glucides and proteins.
It is also involved in the synthesis of insulin and
for the functions of immune system.

109. ZINC
Sources: It is found in traces in ordinary diet.
Other good food sources include beans, nuts, certain
types of seafood (such as crab and lobster), whole
grains, cereals, and dairy products
Deficiency: Its deficiency results in growth
retardation, sexual dysfunction, multiple infections,
disorder in taste, alopacia and skin lesions.
Daily requirement: The daily requirement of zinc is
about 12 mg.

111. COPPER
This trace element is present in some enzymes. Copper
plays an important role in the incorporation of iron in
haemoglobin.
Sources: Widely distributed in sea water, plants,
vegetables, milk, & liver.
Adverse Effects: Excessive copper stored in various
body tissue leads to Wilson disease, particularly in liver,
cornea of the eye, & brain.

112. THANK YOU