8. MACRONUTRIENTS
“PROXIMATE PRINICIPLES OF DIET”
Forms the bulk of diet
Energy yeild-
CARBOHYDRATES 4 Kcal per gram (17 KJ)
PROTEINS 4 Kcal per gram (17 KJ)
FATS 9 Kcal per gram (37 KJ)
9. MICRONUTRIENTS
•Vitamins & Minerals
•Required in small quantities
Major minerals Sodium, Potassium, Magnesium, Calcium,
Phosphorus
Trace elements Iron, Iodine, Zinc, Copper, Cobalt, Chromium,
Selenium, Nickel, Vanadium, Silicon
Trace
contaminants
Lead, Mercury, Barium, Boron, Aluminium
(No known function in body)
10. CARBOHYDRATES:
Carbohydrates (Sugar & Starches) are the most efficient
source of energy and are known as the “fuel of life”
Spare protein for growth & repair
In a balanced diet, 60% of our daily calorie requirement
should come from carbohydrates (50-70%)
Sources: Rice, white bread, Oats, potato, banana, corn
11. CARBOHYDRATES: Cont..
•Glycaemic index-
is defined by the area under the two-
hour blood glucose response curve following the ingestion of
a fixed proportion of test carbohydrate(50g) as proportion (%
of the AUC of the standard)
•Public Health Importance: GI of food is used for
control and management of Diabetes mellitus
12. PROTEINS:
Protein are the “building blocks” of body
Proteins are required for growth, maintenance &
replacement of body cells
Sources:
• Animal source-Milk, milk products egg, meat, fish, liver
Better quality, readily absorbed & utilized by body
•Plant source- Cereals, pulses, dry fruit, nuts, bean etc
Daily requirement: 0.83g/kg body weight/day
13. PROTEINS: cont..
Proteins are made up of amino acids.
Some 20 amino acids are needed by human body, of which
9 are called essential amino acids because they can not by
synthesized in the body, therefore they must be obtained
from dietary proteins
List of Essential amino acids:
1. Leucine 5. Phenylalanine
9. Histidine
2. Isoleucine 6. Threonine
3. Lysine 7. Valine
4. Methionine 8.Tryptophan
15. FATS:
Fats are solid at 20 deg.C; they are called “oils if they are
liquid at the room temp.
They are classified as:
a) Simple lipids, e.g., triglycerides
b) Compound lipid, e.g., phospholipids
c) Derived lipids, e.g.,Cholesterol
Sources: Milk, egg, meat, fish, oil, ghee
17. Essential Fatty Acids:
Essential fatty acids are those that cannot be synthesized in
human body : they can be only supplemented from the food
Most important EFA: Linoleic acid, which serves as a basis
for production of other EFA
22. DIETARY FIBERS
• “Dietary fibre is the remnants of the
edible part of plants that are
resistant to digestion and absorption.
Role:
Soften & increases the stool bulk
Decreases blood glucose &
cholesterol
24. Important Definition
Balanced Diet :
Diet containing a variety of food; in such quantities and
proportions that the need for energy and nutrients are adequately
met.
•Composition of balanced diet: Total daily energy intake by-
Proteins : 10-15%
Fats : 15-30%
Carbohydrates : 50-70%
25. Important Definition
Recommended Dietary Allowance (RDA):
• is a level of intake corresponding to Mean +2 Standard
Deviation, which covers requirements of 97.5%.
• RDA safe level approach NOT USED FOR PREGNANCY
26. WORK M (Adult) Proteins
( g/d)
F (Adult) Proteins
( g/d)
Sedentary
worker
2110
54
1660
46
Moderate
worker
2710 2130
Heavy worker 3470 2720
Pregnancy +350 9.5-22
Lactation (0-6m) +600 +17
Lactation (6-12m) +520 +13
Recommended Daily Energy, protein intake-ICMR 2020
