Thanks to Dr.Dinda

1. Importance of Nutrition
Dr. Jagannath Dinda
MBBS (Cal) , DPH (Cal) ,M.Sc ( Appl. Nutrition)
Chief Medical Officer of Health
Bankura

2. Food & Nutrition
Introduction: In a daily life , intake of proper food and adequate
nutrition is very much important to avoid of diseases and improper
nutrition condition like Malnutrition ( Over Nutrition , Under
Nutrition both )
Food:Food is any substance[ consumed to provide nutritional support for the body. It
is usually of plant or animal origin, and contains essential nutrient such
as carbohydrates, fats, proteins, vitamins and minerals. The substance is ingested
by an organism and assimilated by the organism's cells in an effort to produce
energy, maintain life, or stimulate growth.
Nutrition: Nutrition (also called nourishment or aliment) is the provision,
to cells and organisms, of the materials necessary (in the form of food) to
support life. Many common health problems can be prevented or alleviated with
a healthy diet.
Diet : In nutrition , Diet is the sum of the food consumed by an organism or group.

3. Six major nutrient in a daily life
Carbohydrate
Protein
Fat
Minerals
Vitamins ,
Water
Other Nutrient.

4. Carbohydrate
Definition: Carbohydrates may be classified as monosaccharide, disaccharides,
or polysaccharides depending on the number of monomer (sugar) units they
contain. They constitute a large part of foods such as rice, noodles, bread, and
other grain-based products.
Importance : 65 % calories in a diet consist of Carbohydrate in a normal
conditioned people.
Disease related to Carbohydrate :
1. Diabetes (Diabetes mellitus / Diabetes Insipidus )
2. Ketosis
3. Hypoglycemia
4. Obesity

5. Fat
Definition: Fats consist of a wide group of compounds that are generally soluble in
organic solvents and generally insoluble in water. Chemically fats
are triglycerides, glycerol and any of several fatty acids.
Importance : It is a concentrated source of energy and provides essential
building blocks for the cells in the body. Fat is a carrier for fat-soluble
vitamins A, D, E and K and it contains the essential fatty acids (omega 3
and 6). It is also needed by the body to support natural growth, and for
the maintenance of healthy skin, reproduction, immune function and
development of the brain and visual systems. Dietary fat also improves the
taste and texture of food
Diseases related to fat :
Gallstones
Multiple Sclerosis
Skin Problem etc.

6. Protein
Definition: Proteins are complex organic compounds. They are
macromolecules or bio molecules composed of amino acids linked by
peptide bond. The constituent elements of proteins are carbon (54%),
hydrogen (7%), nitrogen (16%), oxygen (22%) and some may contain sulphur
(1%) or phosphorus (0.6%).
Importance :
• Proteins as enzymes - accelerate the rate of metabolic reactions.
• As structural cables - provide mechanical support both within cells and outside.
• As hormones, growth factors - perform regulatory functions and gene activators.
• Others - act as the defence against infections by protein antibodies, service as toxins,
form blood clots through thrombin, fibrinogen and other protein factors, absorb or
refract light and transport substances from one part of the body to another.
• Maintain colloidal osmotic pressure of blood.
• Act as acid base balance.
• Most fibrous protein plays structural roles in skin, connective tissue of fibers such as
hair, silk or wool.
Diseases related to Protein intake :
1.Abdominal enlargement, excessive loss in urine and disease to lower urinary tracts.
2. Nephrosis ,Lassitude, Oedema,Kwashiorkor (Protein malnutrition) ,Marasmic –
Kwashiorkor,
3. Negative nitrogen balance: It can altered or improper due to lack / excess intake of
Protein.

7. Minerals
Macro minerals
Definition: Many elements are essential in relative quantity; they are usually called
"bulk minerals". Some are structural, but many play a role as electrolytes.
• Calcium: A common electrolyte, but also needed structurally (for muscle and
digestive system health, bone strength, some forms neutralize acidity, may help
clear toxins, provides signalling ions for nerve and membrane functions)
• Chlorine as chloride ions : very common electrolyte
• Magnesium: Required for processing ATP and related reactions (builds bone,
causes strong peristalsis, increases flexibility, increases alkalinity)
• Phosphorus: Required component of bones; essential for energy processing
• Potassium: A very common electrolyte (heart and nerve health)
• Sodium: A very common electrolyte; not generally found in dietary supplements,
despite being needed in large quantities, because the ion is very common in food:
typically as sodium chloride, or common salt. Excessive sodium consumption can
deplete calcium and magnesium leading to high blood pressure and osteoporosis.
• Sulphur: For three essential amino acids and therefore many proteins (skin, hair,
nails, liver, and pancreas). Sulphur is not consumed alone, but in the form of
sulphur-containing amino acids.

8. Trace minerals
Many elements are required in trace amounts, usually because they
play a catalytic role in enzyme.
• Cobalt required for biosynthesis of vitamin B12 family
of coenzymes. Animals cannot biosynthesize B12, and must obtain
this cobalt-containing vitamin in the diet
• Copper required component of many redox enzymes,
including cytochrome -c , oxidase.
• Chromium required for sugar metabolism
• Iodine required not only for the biosynthesis of thyroxine, but
probably, for other important organs as breast, stomach, salivary
glands, thymus etc
• Iron required for many enzymes, and for hemoglobin and some
other proteins
• Manganese (processing of oxygen)
• Molybdenum required for xanthine oxidase and related oxidases
• Selenium required for peroxidase (antioxidant proteins)
• Zinc required for several enzymes such as carboxypeptidase, liver
alcohol dehydrogenase, and carbonic anhydrase

9. Vitamin
Introduction: A vitamin is an organic compound required by an organism as
a vital nutrient in limited amounts. An organic chemical compound (or
related set of compounds) is called a vitamin when it cannot
be synthesized in sufficient quantities by an organism, and must be
obtained from the diet.
Disease related to Vitamin improper intake :
Avitaminosis : Avitaminosis is any disease caused by chronic or long
term vitamin deficiency or caused by a defect in metabolic conversion.
Pellagra:Vitamin B3 deficiency
Cardiovascular disease: Vit-D intake.
Imerslund-Gräsbeck syndrome: vitamin B 12 deficiency
Nyctalopi: Lack of Vit-A
Alzheimer's disease: Vit-K intake
Night blindness: Vit-A
Scurvy: Vit-C deficiency
Rickets: Vit-D deficiency

10. Water
Definition: Water is essential to life and nutritional health. Humans can live
for several weeks without food, but we can survive only a few days
without water. Water makes up a large percentage of the body, in muscles,
fat cells, blood and even bones.
RDA(Recommended daily allowances) : 3-5 lit
Importance:
Temperature regulation
Transportation of oxygen and nutrients through the blood
Acting as a necessary component of chemical reactions
Aid in elimination of waste through urine and feces
Lubrication of joints
Acting as a major component of body fluids such as mucus and tears
Giving the cells their shape and stability

11. Other Nutrient
1. Antioxidants
Definition : An antioxidant is a molecule that inhibits the oxidation of other
molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen
from a substance to an oxidizing agent. Oxidation reactions can produce free
radicals
Disease Cased by Oxidant (Free Radical/ Reactive Oxygen Species(ROS)/ glutathione
peroxidas/ catalase / superoxide dismutase (SOD)
• cancer
• heart disease
• decline in brain function
• Mental Stress (Oxidant / Free Radical called Stressor)
• decline in immune system etc.

12. 2. Phyto-chemical
Definition: Phyto means plant . Phytochemicals means the chemical found in
plant. It also has nutritional aspect.

13. Source of Nutrition

14. Food Pyramid

15. Protein energy Malnutrition
• The majority of world’s children live in developing countries affected by
PEM
• Lack of food & clean water, poor sanitation, infection & social unrest lead
to LBW & PEM
• Malnutrition is implicated in >50% of deaths of <5 children (5 million/yr)
• The term protein energy malnutrition has been adopted by WHO in
1976.
• Highly prevalent in developing countries among <5 children; severe
forms 1-10% & underweight 20-40%.
• All children with PEM have micronutrient deficiency.

17. Causes of Malnutrition

18. Types of
Protein Energy Malnutrition

19. Kwashiorkor: Protein malnutrition predominant
Marasmus : Deficiency in calorie intake
Marasmic Kwashiorkor :Marked protein deficiency and
marked calorie insufficiency signs present, sometimes
referred to as the most severe form of malnutrition

20. Treatment strategy can be divided into three stages.
Resolving life threatening conditions
Restoring nutritional status
Ensuring nutritional rehabilitation
There are three stages of treatment:
1. Hospital Treatment
The following conditions should be corrected .Hypothermia, hypo-glycemia,
infection, dehydration, electrolyte imbalance, anaemia and other vitamin and
mineral deficiencies.
2. Dietary Management
The diet should be from locally available staple foods - inexpensive, easily digestible,
evenly distributed throughout the day and increased number of feedings to increase
the quantity of food
3. Rehabilitation
The concept of nutritional rehabilitation is based on practical nutritional training for
mothers in which they learn by feeding their children back to health under
supervision and using local foods.
Treatment

21. Promotion of breast feeding
Development of low cost weaning
Nutrition education and promotion of correct feeding practices
Family planning and spacing of births
Immunization
Food fortification
Early diagnosis and treatment
Prevention of PEM

22. Message
Give them a chance to live………………………………..
No more people to die without food…………………
Accept the equal distribution of food for all….…..
Support people Save people Do for People

23. Nutritioneducationandpromotionofcorrectfee
dingpractices Familyplanningandspacingofbirth
s Immunization Foodfortification Earlydiagno
sisandtreatment
PREVENTION