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Acute respiratory infections(ARI) are the leading cause of deathin

children world wide. Most ARI deaths are caused by pneumonia. The most

recent data relate to1998 when ARI caused 1.9million child deaths, but a

further I.I million ART deaths were caused by specific diseases including

67% of all measles deaths,83% of all pertussis deaths, and 25% of AIDS

deaths in children. A further 10% of parental deaths were are sult of

pneumonia. Al ltold, 28% of the estimated I0.8 million deaths in children

under the age of 5 yr were caused by ART and almost all of them occurred

in developing countries.
 ARI range in severity from the common cold to lifethreatening

pneumonia and are the most common cause for attendance at health

services. Children in both developing and developed countries experience

four to eight "coughs and colds" each year, but the incidence of severe ARI

is 10-30 times higher in developing countries. Two bacteria Streptococcus

pneumonia (pneumococcus) and Haemophilus influenzae-are responsible

for two-thirds of all severe ARI cases.

A public health approach to ART was slow to develop. In the

early1980s, the World Health Organization (WHO) sponsored research

that defined the causati ve agents of severe disease in developing

cou ntries to standardize case management. The results showed that

selecti ve antibiotic treatment of severe ARI could reduce population

mortality by 20-35%. A systematic revi ew of risk factors identified

interventions most likely to reduce severe disease and death. New

vaccines were evaluated. In the early 1990s, ARI, along wi th diarrhea,

malaria, measles and under nutrition, were included in the WHO

strategy.

NUTRITION

Nutrition is the science that interprets the interaction of nutrients and other

substances in food in relation to maintenance, growth,

reproduction, health and disease of an organism. It includes food

intake, absorption, assimilation, biosynthesis, catabolism and excretion.[1]

The diet of an organism is what it eats, which is largely determined by the

availability and palatability of foods. For humans, a healthy

diet includes preparation of foodand storage methods that preserve nutrients

from oxidation, heat or leaching, and that reduces risk of foodborne illnesses.

In humans, an unhealthy diet can cause deficiency-related diseases such

as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism,[2] or

nutrient excess health-threatening conditions such as obesity[3]

[4]
and metabolic syndrome;[5] and such common chronic systemic diseases

as cardiovascular disease, diabetes, and osteoporosis. Undernutrition can lead

to wasting in acute cases, and the stunting of marasmus in chronic cases

of malnutrition.

Antiquity

The first recorded dietary advice, carved into a Babylonian stone tablet in

about 2500 BC, cautioned those with pain inside to avoid eating onions for

three days. Scurvy, later found to be a vitamin C deficiency, was first

described in 1500 BC in the Ebers Papyrus.

According to Walter Gratzer, the study of nutrition probably began during the

6th century BC. In China, the concept of qi developed, a spirit or "wind"

similar to what Western Europeans later called pneuma.[13] Food was classified

into "hot" (for example, meats, blood, ginger, and hot spices) and "cold"

(green vegetables) in China, India, Malaya, and Persia. [14] Humours developed

perhaps first in China alongside qi.[13] Ho the Physician concluded that

diseases are caused by deficiencies of elements (Wu Xing: fire, water, earth,

wood, and metal), and he classified diseases as well as prescribed diets.

[14]
About the same time in Italy, Alcmaeon of Croton (a Greek) wrote of the

importance of equilibrium between what goes in and what goes out, and

warned that imbalance would result in disease marked

by obesity or emaciation.

The first recorded nutritional experiment with human subjects is found in the

Bible's Book of Daniel. Daniel and his friends were captured by the king

of Babylon during an invasion of Israel. Selected as court servants, they were

to share in the king's fine foods and wine. But they objected, preferring

vegetables (pulses) and water in accordance with their Jewish dietary

restrictions. The king's chief steward reluctantly agreed to a trial. Daniel and

his friends received their diet for ten days and were then compared to the

king's men. Appearing healthier, they were allowed to continue with their diet.

Around 475 BC, Anaxagoras stated that food is absorbed by the human body

and, therefore, contains "homeomerics" (generative components), suggesting

the existence of nutrients.[18] Around 400 BC, Hippocrates, who recognized

and was concerned with obesity, which may have been common in southern

Europe at the time,[15] said, "Let food be your medicine and medicine be your

food."[19] The works that are still attributed to him, Corpus Hippocraticum,

called for moderation and emphasized exercise.

Salt, pepper and other spices were prescribed for various ailments in various

preparations for example mixed with vinegar. In the 2nd century BC, Cato the

Elder believed that cabbage (or the urine of cabbage-eaters) could cure

digestive diseases, ulcers, warts, and intoxication. Living about the turn of the

millennium, Aulus Celsus, an ancient Roman doctor, believed in "strong" and

"weak" foods (bread for example was strong, as were older animals and

vegetables).

Galen to Lind

One mustn't overlook the doctrines of Galen: In use from his life in the 1st

century AD until the 17th century, it was heresy to disagree with him for 1500

years.[21] Galen was physician to gladiators in Pergamon, and in Rome,

physician to Marcus Aurelius and the three emperors who succeeded him.
[22]
Most of Galen's teachings were gathered and enhanced in the late 11th

century by Benedictine monks at the School of Salerno in Regimen sanitatis

Salernitanum, which still had users in the 17th century. [23] Galen believed in

the bodily humours of Hippocrates, and he taught that pneuma is the source of

life. Four elements (earth, air, fire and water) combine into "complexion",

which combines into states (the four temperaments: sanguine, phlegmatic,

choleric, and melancholic). The states are made up of pairs of attributes (hot

and moist, cold and moist, hot and dry, and cold and dry), which are made

of four humours: blood, phlegm, green (or yellow) bile, and black bile (the

bodily form of the elements). Galen thought that for a person to

have gout, kidney stones, or arthritis was scandalous, which Gratzer likens to

Samuel Butler's Erehwon (1872) where sickness is a crime.

In the 1500s, Paracelsus was probably the first to criticize Galen publicly.
[21]
Also in the 16th century, scientist and artist Leonardo da

Vinci compared metabolism to a burning candle. Leonardo did not publish his

works on this subject, but he was not afraid of thinking for himself and he

definitely disagreed with Galen.[14] Ultimately, 16th century works of Andreas

Vesalius, sometimes called the father of modern human anatomy, overturned

Galen's ideas.[25] He was followed by piercing thought amalgamated with the

era's mysticism and religion sometimes fueled by the mechanics of Newton

and Galileo. Jan Baptist van Helmont, who discovered several gases such

as carbon dioxide, performed the first quantitative experiment. Robert

Boyle advanced chemistry. Sanctorius measured body weight.

Physician Herman Boerhaave modeled the digestive process.

Physiologist Albrecht von Haller worked out the difference

between nerves and muscles.

Sometimes forgotten during his life, James Lind, a physician in the British

navy, performed the first scientific nutrition experiment in 1747. Lind

discovered that lime juice saved sailors that had been at sea for years

from scurvy, a deadly and painful bleeding disorder. Between 1500 and 1800,

an estimated two million sailors had died of scurvy. [27] The discovery was

ignored for forty years, after which British sailors became known as

"limeys."[28] The essential vitamin C within citrus fruits would not be

identified by scientists until 1932.

Lavoisier and modern science

Around 1770, Antoine Lavoisier discovered the details of metabolism,

demonstrating that the oxidation of food is the source of body heat. Called the

most fundamental chemical discovery of the 18th century,[30] Lavoisier

discovered the principle of conservation of mass. His ideas made

the phlogiston theory of combustion obsolete.

In 1790, George Fordyce recognized calcium as necessary for the survival of

fowl. In the early 19th century, the elements carbon, nitrogen, hydrogen,
and oxygen were recognized as the primary components of food, and methods

to measure their proportions were developed.

In 1816, François Magendie discovered that dogs fed

only carbohydrates (sugar), fat (olive oil), and water died evidently of

starvation, but dogs also fed protein survived, identifying protein as an

essential dietary component.[33] William Prout in 1827 was the first person to

divide foods into carbohydrates, fat, and protein. During the 19th

century, Jean-Baptiste Dumas and Justus von Liebig quarrelled over their

shared belief that animals get their protein directly from plants (animal and

plant protein are the same and that humans do not create organic compounds).
[35]
With a reputation as the leading organic chemist of his day but with no

credentials in animal physiology, Liebig grew rich making food extracts like

beef bouillon and infant formulathat were later found to be of questionable

nutritious value. In the 1860s, Claude Bernard discovered that body fat can be

synthesized from carbohydrate and protein, showing that the energy in

blood glucose can be stored as fat or as glycogen.

In the early 1880s, Kanehiro Takaki observed that Japanese sailors (whose

diets consisted almost entirely of white rice) developed beriberi (or endemic

neuritis, a disease causing heart problems and paralysis), but British sailors
and Japanese naval officers did not. Adding various types of vegetables and

meats to the diets of Japanese sailors prevented the disease, (not because of

the increased protein as Takaki supposed but because it introduced a few parts

per million of thiamine to the diet, later understood as a cure.

In 1896, Eugen Baumann observed iodine in thyroid glands. In

1897, Christiaan Eijkman worked with natives of Java, who also suffered

from beriberi. Eijkman observed that chickens fed the native diet of white rice

developed the symptoms of beriberi but remained healthy when fed

unprocessed brown rice with the outer bran intact. His assistant, Gerrit

Grijns correctly identified and described the anti-beriberi substance in rice.

Eijkman cured the natives by feeding them brown rice, discovering that food

can cure disease. Over two decades later, nutritionists learned that the outer

rice bran contains vitamin B1, also known as thiamine.

NUTRIENT

The list of nutrients that people are known to require is, in the words

of Marion Nestle, "almost certainly incomplete". As of 2014, nutrients are

thought to be of two types: macronutrients which are needed in relatively

large amounts, and micronutrients which are needed in smaller quantities. A

type of carbohydrate, dietary fiber, i.e. non-digestible material such as

cellulose, is required, for both mechanical and biochemical reasons, although

the exact reasons remain unclear. Some nutrients can be stored - the fat-

soluble vitamins - while others are required more or less continuously. Poor

health can be caused by a lack of required nutrients, or for some vitamins and

minerals, too much of a required nutrient.

Macronutrients

The macronutrients are carbohydrates, fiber, fats, protein, and water.[51] The

macronutrients (excluding fiber and water) provide structural material (amino

acids from which proteins are built, and lipids from which cell membranes

and some signaling molecules are built) and energy. Some of the structural

material can be used to generate energy internally, and in either case it is

measured in Joules or kilocalories (often called "Calories" and written with a

capital C to distinguish them from little 'c' calories). Carbohydrates and

proteins provide 17 kJ approximately (4 kcal) of energy per gram, while fats

provide 37 kJ (9 kcal) per gram,[53] though the net energy from either depends

on such factors as absorption and digestive effort, which vary substantially

from instance to instance. Vitamins, minerals, fiber, and water do not provide

energy, but are required for other reasons.

Molecules of carbohydrates and fats consist of carbon, hydrogen, and oxygen

atoms. Carbohydrates range from simple monosaccharides (glucose, fructose

and galactose) to complex polysaccharides (starch). Fats are triglycerides,

made of assorted fatty acid monomers bound to a glycerol backbone. Some

fatty acids, but not all, are essential in the diet: they cannot be synthesized in

the body. Protein molecules contain nitrogen atoms in addition to carbon,

oxygen, and hydrogen. The fundamental components of protein are nitrogen-

containing amino acids, some of which are essential in the sense that humans

cannot make them internally. Some of the amino acids are convertible (with

the expenditure of energy) to glucose and can be used for energy production,

just as ordinary glucose, in a process known as gluconeogenesis. By breaking

down existing protein, the carbon skeleton of the various amino acids can be

metabolized to intermediates in cellular respiration; the remaining ammonia is

discarded primarily as urea in urine.

Carbohydrates

Carbohydrates may be classified as monosaccharides, 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, also potatoes , yams, beans, fruits, fruit juices and

vegetables. Monosaccharides, disaccharides, and polysaccharides contain one,

two, and three or more sugar units, respectively. Polysaccharides are often
referred to as complexcarbohydrates because they are typically long, multiple

branched chains of sugar units.

Traditionally, simple carbohydrates are believed to be absorbed quickly, and

therefore to raise blood-glucose levels more rapidly than complex

carbohydrates. This, however, is not accurate.[54][55][56][57] Some simple

carbohydrates (e.g., fructose) follow different metabolic pathways

(e.g., fructolysis) that result in only a partial catabolism to glucose, while, in

essence, many complex carbohydrates may be digested at the same rate as

simple carbohydrates.[58] The World Health Organization (WHO) recommends

that added sugars should represent no more than 10% of total energy intake.

Fiber

Dietary fiber is a carbohydrate that is incompletely absorbed in humans and in

some animals. Like all carbohydrates, when it is metabolized it can produce

four Calories (kilocalories) of energy per gram. However, in most

circumstances it accounts for less than that because of its limited absorption

and digestibility. Dietary fiber consists mainly of cellulose, a large

carbohydrate polymer which is indigestible as humans do not have the

required enzymes to disassemble it. There are two subcategories: soluble and

insoluble fiber. Whole grains, fruits (especially plums, prunes, and figs), and

vegetables are good sources of dietary fiber. There are many health benefits of
a high-fiber diet. Dietary fiber helps reduce the chance of gastrointestinal

problems such as constipation and diarrhea by increasing the weight and size

of stool and softening it. Insoluble fiber, found in whole wheat flour, nuts and

vegetables, especially stimulates peristalsis – the rhythmic muscular

contractions of the intestines, which move digest along the digestive tract.

Soluble fiber, found in oats, peas, beans, and many fruits, dissolves in water in

the intestinal tract to produce a gel that slows the movement of food through

the intestines. This may help lower blood glucose levels because it can slow

the absorption of sugar. Additionally, fiber, perhaps especially that from whole

grains, is thought to possibly help lessen insulin spikes, and therefore reduce

the risk of type 2 diabetes. The link between increased fiber consumption and

a decreased risk of colorectal cancer is still uncertain.

Fat

A molecule of dietary fat typically consists of several fatty acids (containing

long chains of carbon and hydrogen atoms), bonded to a glycerol. They are

typically found as triglycerides (three fatty acids attached to one glycerol

backbone). Fats may be classified as saturated or unsaturated depending on

the detailed structure of the fatty acids involved. Saturated fats have all of the

carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas

unsaturated fats have some of these carbon atoms double-bonded, so their

molecules have relatively fewer hydrogen atoms than a saturated fatty acid of

the same length. Unsaturated fats may be further classified as

monounsaturated (one double-bond) or polyunsaturated (many double-bonds).

Furthermore, depending on the location of the double-bond in the fatty acid

chain, unsaturated fatty acids are classified as omega-3 or omega-6 fatty

acids. Trans fats are a type of unsaturated fat with trans-isomer bonds; these

are rare in nature and in foods from natural sources; they are typically created

in an industrial process called (partial) hydrogenation. There are nine

kilocalories in each gram of fat. Fatty acids such as conjugated linoleic acid,

catalpic acid, eleostearic acid and punicic acid, in addition to providing

energy, represent potent immune modulatory molecules.

Saturated fats (typically from animal sources) have been a staple in many

world cultures for millennia. Unsaturated fats (e. g., vegetable oil) are

considered healthier, while trans fats are to be avoided. Saturated and some

trans fats are typically solid at room temperature (such as butter or lard),

while unsaturated fats are typically liquids (such as olive oil or flaxseed oil).

Trans fats are very rare in nature, and have been shown to be highly

detrimental to human health, but have properties useful in the food

processing industry, such as rancidity resistance.

Essential fatty acids

Most fatty acids are non-essential, meaning the body can produce them as

needed, generally from other fatty acids and always by expending energy to

do so. However, in humans, at least two fatty acids are essential and must be

included in the diet. An appropriate balance of essential fatty acids—omega-

3 and omega-6 fatty acids—seems also important for health, although

definitive experimental demonstration has been elusive. Both of these

"omega" long-chain polyunsaturated fatty acidsare substrates for a class

of eicosanoids known as prostaglandins, which have roles throughout the

human body. They are hormones, in some respects. The omega-

3 eicosapentaenoic acid (EPA), which can be made in the human body from

the omega-3 essential fatty acid alpha-linolenic acid (ALA), or taken in

through marine food sources, serves as a building block for series 3

prostaglandins (e.g., weakly inflammatory PGE3). The omega-6 dihomo-

gamma-linolenic acid (DGLA) serves as a building block for series 1

prostaglandins (e.g. anti-inflammatory PGE1), whereas arachidonic acid (AA)

serves as a building block for series 2 prostaglandins (e.g. pro-inflammatory

PGE 2). Both DGLA and AA can be made from the omega-6 linoleic

acid (LA) in the human body, or can be taken in directly through food. An

appropriately balanced intake of omega-3 and omega-6 partly determines the

relative production of different prostaglandins, which is one reason why a

balance between omega-3 and omega-6 is believed important for

cardiovascular health. In industrialized societies, people typically consume

large amounts of processed vegetable oils, which have reduced amounts of the

essential fatty acids along with too much of omega-6 fatty acids relative to

omega-3 fatty acids.

The conversion rate of omega-6 DGLA to AA largely determines the

production of the prostaglandins PGE1 and PGE2. Omega-3 EPA prevents AA

from being released from membranes, thereby skewing prostaglandin balance

away from pro-inflammatory PGE2 (made from AA) toward anti-

inflammatory PGE1 (made from DGLA). Moreover, the conversion

(desaturation) of DGLA to AA is controlled by the enzyme delta-5-desaturase,

which in turn is controlled by hormones such as insulin (up-regulation)

and glucagon (down-regulation). The amount and type of carbohydrates

consumed, along with some types of amino acid, can influence processes

involving insulin, glucagon, and other hormones; therefore, the ratio of

omega-3 versus omega-6 has wide effects on general health, and specific

effects on immune function and inflammation, and mitosis (i.e., cell division).
Protein

Proteins are chains of amino acids found in most nutritional foods.

Proteins are structural materials in much of the animal body (e.g. muscles,

skin, and hair). They also form the enzymes that control chemical reactions

throughout the body. Each protein molecule is composed of amino acids,

which are characterized by inclusion of nitrogen and sometimes sulphur

(these components are responsible for the distinctive smell of burning protein,

such as the keratin in hair). The body requires amino acids to produce new

proteins (protein retention) and to replace damaged proteins (maintenance).

As there is no protein or amino acid storage provision, amino acids must be

present in the diet. Excess amino acids are discarded, typically in the urine.

For all animals, some amino acids are essential (an animal cannot produce
them internally) and some are non-essential (the animal can produce them

from other nitrogen-containing compounds). About twenty amino acids are

found in the human body, and about ten of these are essential and, therefore,

must be included in the diet. A diet that contains adequate amounts of amino

acids (especially those that are essential) is particularly important in some

situations: during early development and maturation, pregnancy, lactation, or

injury (a burn, for instance). A complete protein source contains all the

essential amino acids; an incomplete protein source lacks one or more of the

essential amino acids.

It is possible with protein combinations of two incomplete protein sources

(e.g., rice and beans) to make a complete protein source, and characteristic

combinations are the basis of distinct cultural cooking traditions. However,

complementary sources of protein do not need to be eaten at the same meal to

be used together by the body.[61] Excess amino acids from protein can be

converted into glucose and used for fuel through a process

called gluconeogenesis.
Water

Water is excreted from the body in multiple forms;

including urine and feces, sweating, and by water vapour in the exhaled

breath. Therefore, it is necessary to adequately rehydrate to replace lost fluids.

Early recommendations for the quantity of water required for maintenance of

good health suggested that 6–8 glasses of water daily is the minimum to

maintain proper hydration.[62] However the notion that a person should

consume eight glasses of water per day cannot be traced to a credible

scientific source.[63] The original water intake recommendation in 1945 by the

Food and Nutrition Board of the National Research Council read: "An

ordinary standard for diverse persons is 1 milliliter for each calorie of food.

Most of this quantity is contained in prepared foods." [64] More recent

comparisons of well-known recommendations on fluid intake have revealed

large discrepancies in the volumes of water we need to consume for good

health.[65] Therefore, to help standardize guidelines, recommendations for

water consumption are included in two recent European Food Safety

Authority (EFSA) documents (2010): (i) Food-based dietary guidelines and

(ii) Dietary reference values for water or adequate daily intakes (ADI).
[66]
These specifications were provided by calculating adequate intakes from

measured intakes in populations of individuals with “desirable osmolarity

values of urine and desirable water volumes per energy unit consumed.”[66]

For healthful hydration, the current EFSA guidelines recommend total water

intakes of 2.0 L/day for adult females and 2.5 L/day for adult males. These

reference values include water from drinking water, other beverages, and from

food. About 80% of our daily water requirement comes from the beverages

we drink, with the remaining 20% coming from food. Water content varies

depending on the type of food consumed, with fruit and vegetables containing

more than cereals, for example. These values are estimated using country-

specific food balance sheets published by the Food and Agriculture

Organisation of the United Nations.

The EFSA panel also determined intakes for different populations.

Recommended intake volumes in the elderly are the same as for adults as

despite lower energy consumption, the water requirement of this group is

increased due to a reduction in renal concentrating capacity.

[66]
Pregnant and breastfeeding women require additional fluids to stay

hydrated. The EFSA panel proposes that pregnant women should consume the
same volume of water as non-pregnant women, plus an increase in proportion

to the higher energy requirement, equal to 300 mL/day. To compensate for

additional fluid output, breastfeeding women require an additional 700

mL/day above the recommended intake values for non-lactating women.

Dehydration and over-hydration - too little and too much water, respectively -

can have harmful consequences. Drinking too much water is one of the

possible causes of hyponatremia, i.e., low serum sodium.

Alcohol (ethanol)

Pure ethanol provides 7 calories per gram. For distilled spirits, a standard

serving in the United States is 1.5 fluid ounces, which at 40% ethanol (80

proof), would be 14 grams and 98 calories. [70] Wine and beer contain a similar

range of ethanol for servings of 5 ounces and 12 ounces, respectively, but

these beverages also contain non-ethanol calories. A 5 ounce serving of wine

contains 100 to 130 calories. A 12 ounce serving of beer contains 95 to 200

calories.[71] According to the U.S. Department of Agriculture, based

on NHANES 2013-2014 surveys, women ages 20 and up consume on average

6.8 grams/day and men consume on average 15.5 grams/day. [72] Ignoring the

non-alcohol contribution of those beverages, the average ethanol calorie

contributions are 48 and 108 cal/day. Alcoholic beverages are

considered empty calorie foods because other than calories, these contribute

no essential nutrients.

Micronutrients

Minerals

Dietary minerals are inorganic chemical elements required by living

organisms, other than the four elements carbon, hydrogen, nitrogen,

and oxygen that are present in nearly all organic molecules. The term

"mineral" is archaic, since the intent is to describe simply the less common

elements in the diet. Some are heavier than the four just mentioned, including

several metals, which often occur as ions in the body. Some dietitians

recommend that these be supplied from foods in which they occur naturally,

or at least as complex compounds, or sometimes even from natural inorganic

sources (such as calcium carbonate from ground oyster shells). Some minerals

are absorbed much more readily in the ionic forms found in such sources. On

the other hand, minerals are often artificially added to the diet as supplements;

the most famous is likely iodine in iodized salt which prevents goiter.

Macrominerals

Many elements are essential nutrients called dietary minerals. Some have

roles as cofactors, while others are electrolytes. Elements with recommended

dietary allowance (RDA) greater than 150 mg/day are, in alphabetical order:
 Calcium, a common electrolyte, but also needed structurally (for

muscle and digestive system health, bone strength, some forms neutralize

acidity, provides signaling ions for nerve and membrane functions)

 Chloride; electrolyte; see sodium, below

 Magnesium, required for processing ATP and related reactions (builds

bone, facilitates peristalsis)

 Phosphorus, required component of bones; essential for energy

processing[75]

 Potassium, an electrolyte (heart and nerve functions)

 Sodium, an electrolyte; common in food and manufactured beverages,

typically as sodium chloride. Excessive sodium consumption can

deplete calcium and magnesium, leading to high blood pressure.

Trace minerals

Many elements are required in trace amounts, usually because they play

a catalytic role in enzymes. Some trace mineral elements (RDA <

200 mg/day) are, in alphabetical order:

 Cobalt required for biosynthesis of vitamin B12 family of coenzymes.

Animals cannot biosynthesize B12, and must obtain this cobalt-containing

vitamin in their 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 also — it

is presumed — for other important organs as breast, stomach, salivary

glands, thymus, etc. (see Extrathyroidal iodine); for this reason iodine is

needed in larger quantities than others in this list, and sometimes classified

with the macrominerals

 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

Vitamins

Vitamins are essential nutrients,[73] necessary in the diet for good health.

(Vitamin D is an exception, as it can be synthesized in the skin in the presence

of UVB radiation, and many animal species can synthesize vitamin C.)

Vitamin deficiencies may result in disease conditions,

including goitre, scurvy, osteoporosis, impaired immune system, disorders of

cell metabolism, certain forms of cancer, symptoms of premature aging, and

poor psychological health, among many others.[78] Excess levels of some

vitamins are also dangerous to health. The Food and Nutrition Board of the

Institute of Medicine has established Tolerable Upper Intake Levels (ULs) for

seven vitamins.

Phytochemicals

Phytochemicals such as polyphenols are compounds produced naturally in

plants (phyto means "plant" in Greek). In general, the term identifies

compounds that are prevalent in plant foods, but are not proven to be essential

for human nutrition, as of 2018. There is no conclusive evidence in humans

that polyphenols or other non-nutrient compounds from plants confer health

benefits, mainly because these compounds have poor bioavailability, i,e.,

following ingestion, they are digested into smaller metabolites with unknown

functions, then are rapidly eliminated from the body.

While initial studies sought to reveal if dietary supplements might promote

health, one meta-analysis concluded that supplementation with antioxidant

vitamins A and E and beta-carotene did not convey any benefits, and may

increase risk of death.[82] Vitamin C and selenium supplements did not impact

mortality rate. Health effects of non-nutrient phytochemicals such as

polyphenols were not assessed in this review.

Colorful fruits and vegetables may be components of a healthy diet.

Intestinal bacterial flora

Animal intestines contain a large population of gut flora. In humans, the four

dominant phyla are Firmicutes, Bacteroidetes, Actinobacteria,

and Proteobacteria.[84] They are essential to digestion and are also affected by

food that is consumed. Bacteria in the large intestine perform many important

functions for humans, including breaking down and aiding in the absorption
of fermentable fiber, stimulating cell growth, repressing the growth of harmful

bacteria, training the immune system to respond only to pathogens,

producing vitamin B12, and defending against some infectious diseases.

[85]
"Probiotics" refers to the idea of deliberately consuming live bacteria in an

attempt to change the bacterial population in the large intestine, to the health

benefit of the host human or animal. "Prebiotic (nutrition)" refers to the idea

that consuming a bacterial energy source such as soluble fiber could support

the population of health-beneficial bacteria in the large intestine. There is not

yet a scientific consensus as to health benefits accruing from probiotics or

prebiotics.

Animal nutrition

Carnivore and herbivore diets are contrasting, with

basic nitrogen and carbon proportions vary for their particular foods. Many

herbivores rely on bacterial fermentation to create digestible nutrients from

indigestible plant cellulose, while obligate carnivores must eat animal meats

to obtain certain vitamins or nutrients their bodies cannot otherwise

synthesize.[86]
Plant nutrition

Plant nutrition is the study of the chemical elements that are necessary for

plant growth.[87] There are several principles that apply to plant nutrition.

Some elements are directly involved in plant metabolism. However, this

principle does not account for the so-called beneficial elements, whose

presence, while not required, has clear positive effects on plant growth.

A nutrient that is able to limit plant growth according to Liebig's law of the

minimum is considered an essential plant nutrient if the plant cannot complete

its full life cycle without it. There are 16 essential plant soil nutrients, besides

the three major elemental nutrients carbon and oxygen that are obtained by

photosynthetic plants from carbon dioxide in air, and hydrogen, which is

obtained from water.

Plants uptake essential elements from the soil through their roots and from the

air (consisting of mainly nitrogen and oxygen) through their leaves. Green

plants obtain their carbohydrate supply from the carbon dioxide in the air by

the process of photosynthesis. Carbon and oxygen are absorbed from the air,

while other nutrients are absorbed from the soil. Nutrient uptake in the soil is

achieved by cation exchange, wherein root hairs pump hydrogen ions (H+)

into the soil through proton pumps. These hydrogen ions

displace cations attached to negatively charged soil particles so that the

cations are available for uptake by the root. In the leaves, stomata open to take

in carbon dioxide and expel oxygen. The carbon dioxide molecules are used

as the carbon source in photosynthesis.

Although nitrogen is plentiful in the Earth's atmosphere, very few plants can

use this directly. Most plants, therefore, require nitrogen compounds to be

present in the soil in which they grow. This is made possible by the fact that

largely inert atmospheric nitrogen is changed in a nitrogen fixation process to

biologically usable forms in the soil by bacteria.

Plant nutrition is a difficult subject to understand completely, partially

because of the variation between different plants and even between different

species or individuals of a given clone. Elements present at low levels may

cause deficiency symptoms, and toxicity is possible at levels that are too high.

Furthermore, deficiency of one element may present as symptoms of toxicity

from another element, and vice versa.

Advice and guidance

Government policies

Canada's Food Guide is an example of a government-run nutrition program.

Produced by Health Canada, the guide advises food quantities, provides

education on balanced nutrition, and promotes physical activity in accordance

with government-mandated nutrient needs. Like other nutrition programs

around the world, Canada's Food Guide divides nutrition into four main food

groups: vegetables and fruit, grain products, milk and alternatives, and meat

and alternatives.[89] Unlike its American counterpart, the Canadian guide

references and provides alternative to meat and dairy, which can be attributed

to the growing vegan and vegetarian movements.

In the US, nutritional standards and recommendations are established jointly

by the US Department of Agriculture and US Department of Health and

Human Servicesand these recommendations are published as the Dietary

Guidelines for Americans. Dietary and physical activity guidelines from the

USDA are presented in the concept of MyPlate, which superseded the food

pyramid, which replaced the Four Food Groups. The Senate committee

currently responsible for oversight of the USDA is the Agriculture, Nutrition

and Forestry Committee. Committee hearings are often televised on C-SPAN.

The U.S. Department of Health and Human Services provides a sample week-

long menu that fulfills the nutritional recommendations of the government.[90]

Government programs

Governmental organisations have been working on nutrition literacy

interventions in non-primary health care settings to address the nutrition

information problem in the U.S. Some programs include:

The Family Nutrition Program (FNP) is a free nutrition education program

serving low-income adults around the U.S. This program is funded by the

Food Nutrition Service’s (FNS) branch of the United States Department of

Agriculture (USDA) usually through a local state academic institution that

runs the program. The FNP has developed a series of tools to help families

participating in the Food Stamp Program stretch their food dollar and form

healthful eating habits including nutrition education.

Expanded Food and Nutrition Education Program (ENFEP) is a unique

program that currently operates in all 50 states and in American Samoa,

Guam, Micronesia, Northern Marianas, Puerto Rico, and the Virgin Islands. It

is designed to assist limited-resource audiences in acquiring the knowledge,

skills, attitudes, and changed behavior necessary for nutritionally sound diets,

and to contribute to their personal development and the improvement of the

total family diet and nutritional well-being.

An example of a state initiative to promote nutrition literacy is Smart Bodies,

a public-private partnership between the state’s largest university system and

largest health insurer, Louisiana State Agricultural Center and Blue Cross and

Blue Shield of Louisiana Foundation. Launched in 2005, this program

promotes lifelong healthful eating patterns and physically active lifestyles for

children and their families. It is an interactive educational program designed

to help prevent childhood obesity through classroom activities that teach

children healthful eating habits and physical exercise.

Education

Nutrition is taught in schools in many countries. In England and Wales,

the Personal and Social Education and Food Technology curricula include

nutrition, stressing the importance of a balanced diet and teaching how to read

nutrition labels on packaging. In many schools, a Nutrition class will fall

within the Family and Consumer Science or Health departments. In some

American schools, students are required to take a certain number of FCS or

Health related classes. Nutrition is offered at many schools, and, if it is not a

class of its own, nutrition is included in other FCS or Health classes such as:

Life Skills, Independent Living, Single Survival, Freshmen Connection,

Health etc. In many Nutrition classes, students learn about the food groups,

the food pyramid, Daily Recommended Allowances, calories, vitamins,

minerals, malnutrition, physical activity, healthful food choices, portion sizes,

and how to live a healthy life.

A 1985, US National Research Council report entitled Nutrition Education in

US Medical Schools concluded that nutrition education in medical schools

was inadequate. Only 20% of the schools surveyed taught nutrition as a

separate, required course. A 2006 survey found that this number had risen to
30%. Membership by physicians in leading professional nutrition societies

such as the American Society for Nutrition has generally declined from the

1990s.

Professional organizations

In the US, Registered dietitian nutritionists (RDs or RDNs) are health

professionals qualified to provide safe, evidence-based dietary advice which

includes a review of what is eaten, a thorough review of nutritional health,

and a personalized nutritional treatment plan through dieting. They also

provide preventive and therapeutic programs at work places, schools and

similar institutions. Certified Clinical Nutritionists or CCNs, are trained health

professionals who also offer dietary advice on the role of nutrition in chronic

disease, including possible prevention or remediation by addressing

nutritional deficiencies before resorting to drugs. Government regulation

especially in terms of licensing, is currently less universal for the CCN than

that of RD or RDN. Another advanced Nutrition Professional is a Certified

Nutrition Specialist or CNS. These Board Certified Nutritionists typically

specialize in obesity and chronic disease. In order to become board certified,

potential CNS candidate must pass an examination, much like Registered

Dieticians. This exam covers specific domains within the health sphere

including; Clinical Intervention and Human Health.

Nutrition literacy

The findings of the 2003 National Assessment of Adult Literacy (NAAL),

conducted by the US Department of Education, provide a basis upon which to

frame the nutrition literacy problem in the U.S. NAAL introduced the first

ever measure of "the degree to which individuals have the capacity to obtain,

process and understand basic health information and services needed to make

appropriate health decisions" – an objective of Healthy People 2010 and of

which nutrition literacy might be considered an important subset. On a scale

of below basic, basic, intermediate and proficient, NAAL found 13 percent of

adult Americans have proficient health literacy, 44% have intermediate

literacy, 29 percent have basic literacy and 14 percent have below basic health

literacy. The study found that health literacy increases with education and

people living below the level of poverty have lower health literacy than those

above it.

Another study examining the health and nutrition literacy status of residents

of the lower Mississippi Delta found that 52 percent of participants had a high

likelihood of limited literacy skills.[99] While a precise comparison between

the NAAL and Delta studies is difficult, primarily because of methodological

differences, Zoellner et al. suggest that health literacy rates in the Mississippi

Delta region are different from the U.S. general population and that they help
establish the scope of the problem of health literacy among adults in the Delta

region. For example, only 12 percent of study participants identified the My

Pyramid graphic two years after it had been launched by the USDA. The

study also found significant relationships between nutrition literacy and

income level and nutrition literacy and educational attainment further

delineating priorities for the region.

These statistics point to the complexities surrounding the lack of

health/nutrition literacy and reveal the degree to which they are embedded in

the social structure and interconnected with other problems. Among these

problems are the lack of information about food choices, a lack of

understanding of nutritional information and its application to individual

circumstances, limited or difficult access to healthful foods, and a range of

cultural influences and socioeconomic constraints such as low levels of

education and high levels of poverty that decrease opportunities for healthful

eating and living.

The links between low health literacy and poor health outcomes has been

widely documented and there is evidence that some interventions to improve

health literacy have produced successful results in the primary care setting.

More must be done to further our understanding of nutrition literacy specific

interventions in non-primary care settings in order to achieve better health

outcomes.

Malnutrition

According to WHO, malnutrition refers to deficiencies, excesses, or

imbalances in a person’s intake of energy and/or nutrients. The term

malnutrition addresses 3 broad groups of conditions: undernutrition, which

includes wasting (low weight-for-height), stunting (low height-for-age) and

underweight (low weight-for-age); micronutrient-related malnutrition, which

includes micronutrient deficiencies or insuficiencies (a lack of important

vitamins and minerals) or micronutrient excess; and overweight, obesity and

diet-related noncommunicable diseases (such as heart disease, stroke, diabetes

and some cancers).[101] In Mali, the International Crops Research Institute for

the Semi-Arid Tropics (ICRISAT) and the Aga Khan Foundation trained

women's groups to make equinut, a healthy and nutritional version of the

traditional recipe di-dèguè (comprising peanut paste, honey and millet or rice

flour). The aim was to boost nutrition and livelihoods by producing a product

that women could make and sell, and which would be accepted by the local

community because of its local heritage.[102]

Insufficient[edit]

The U.S. Food and Nutrition Board sets Estimated Average Requirements

(EARs) and Recommended Dietary Allowances (RDAs) for vitamins and

minerals. EARs and RDAs are part of Dietary Reference Intakes.[103] The DRI

documents describe nutrient deficiency signs and symptoms.

Excessive[edit]

The U.S. Food and Nutrition Board sets Tolerable Upper Intake Levels

(known as ULs) for vitamins and minerals when evidence is sufficient. ULs

are set a safe fraction below amounts shown to cause health problems. ULs

are part of Dietary Reference Intakes.[103] The European Food Safety

Authority also reviews the same safety questions and set its own ULs.[104]

Unbalanced[edit]

When too much of one or more nutrients is present in the diet to the exclusion

of the proper amount of other nutrients, the diet is said to be unbalanced. High

calorie food ingredients such as vegetable oils, sugar and alcohol are referred

to as "empty calories" because they displace from the diet foods that also

contain protein, vitamins, minerals and fiber.[105]

Illnesses caused by deficient nutrient consumption[edit]

Nutrie Deficiency Excess

nts

Macronutrients

Calorie Starvation, marasm

Obesity, diabetes mellitus, cardiovascular disease
s us

Simple

carboh None Obesity, diabetes mellitus, cardiovascular disease

ydrates

Comple

x Obesity, cardiovascular disease (high glycemic

None
carboh index foods)

ydrates

Protein Kwashiorkor Obesity, Rabbit starvation

Low testosterone
Saturat
levels, vitamin Obesity, cardiovascular disease
ed fat
deficiencies.

Trans
None Obesity, cardiovascular disease
fat
Unsatur Fat-soluble vitamin
Obesity, cardiovascular disease
ated fat deficiency

Micronutrients

Vitami Xerophthalmia and

Hypervitaminosis A (cirrhosis, hair loss)
nA night blindness

Vitami
Beri-Beri ?
n B1

Vitami Skin and

?
n B2 corneal lesions

Niacin Pellagra Dyspepsia, cardiac arrhythmias, birth defects

Biotin Biotin deficiency Reproductive and teratogenic effects

Vitami
Pernicious anemia ?
n B12

Vitami
Scurvy Diarrhea causing dehydration
nC

Vitami Rickets, Hypovita Hypervitaminosis D (dehydration, vomiting,

nD minosis D constipation)

Vitami Neurological Hypervitaminosis E (anticoagulant: excessive

nE disease bleeding)

Vitami
Hemorrhage Liver damage
nK

Omega Cardiovascular Bleeding, Hemorrhages, Hemorrhagic stroke,

-3 fats Disease reduced glycemic control among diabetics

Omega
None Cardiovascular Disease, Cancer
-6 fats

Cholest
None Cardiovascular Disease
erol

Macrominerals

Osteoporosis, tetan

y, carpopedal Fatigue, depression, confusion, nausea, vomiting,

Calciu
spasm, laryngospas constipation, pancreatitis, increased
m
m, cardiac urination, kidney stones

arrhythmias
Magnes Weakness, nausea, vomiting, impaired breathing,
Hypertension
ium and hypotension

Potassi Hypokalemia, cardi

Hyperkalemia, palpitations
um ac arrhythmias

Sodium Hyponatremia Hypernatremia, hypertension

Trace minerals

Cirrhosis, Hereditary hemochromatosis, heart

Iron Anemia
disease

Goiter, hypothyroid
Iodine Iodine toxicity (goiter, hypothyroidism)
ism

Mental agility[edit]

Main article: Nootropic

Health and nutrition appear to have close links with overall educational

success.[106]

Mental disorders[edit]

Nutritional supplement treatment may be appropriate for

major depression, bipolar disorder, schizophrenia, and obsessive compulsive

disorder, the four most common mental disorders in developed countries.
[107]
Supplements under study for possible effects on mood elevation and

stabilization include eicosapentaenoic acid and docosahexaenoic acid, which

are omega-3 fatty acids in fish oil.

Processed foods

Since the Industrial Revolution some two hundred years ago, the food

processing industry has invented many technologies that both help keep foods

fresh longer and alter the fresh state of food as they appear in nature. Cooling

is the primary technology used to maintain freshness, whereas many more

technologies have been invented to allow foods to last longer without

becoming spoiled. These latter technologies

include pasteurisation, autoclavation, drying, salting, and separation of

various components, all of which appearing to alter the original nutritional

contents of food. Pasteurisation and autoclavation (heating techniques) have

no doubt improved the safety of many common foods, preventing epidemics

of bacterial infection. But some of the (new) food processing technologies

have downfalls as well.

Modern separation techniques such as milling, centrifugation,

and pressing have enabled concentration of particular components of food,

yielding flour, oils, juices, and so on, and even separate fatty acids, amino
acids, vitamins, and minerals. Inevitably, such large-scale concentration

changes the nutritional content of food, saving certain nutrients while

removing others. Heating techniques may also reduce food's content of many

heat-labile nutrients such as certain vitamins and phytochemicals, and

possibly other yet-to-be-discovered substances.[109] Because of reduced

nutritional value, processed foods are often 'enriched' or 'fortified' with some

of the most critical nutrients (usually certain vitamins) that were lost during

processing. Nonetheless, processed foods tend to have an inferior nutritional

profile compared to whole, fresh foods, regarding content of both sugar and

high GI starches, potassium/sodium, vitamins, fiber, and of intact, unoxidized

(essential) fatty acids. In addition, processed foods often contain potentially

harmful substances such as oxidized fats and trans fatty acids.

A dramatic example of the effect of food processing on a population's health

is the history of epidemics of beri-beri in people subsisting on polished rice.

Removing the outer layer of rice by polishing it removes with it the essential

vitamin thiamine, causing beri-beri. Another example is the development

of scurvy among infants in the late 19th century in the United States. It turned

out that the vast majority of sufferers were being fed milk that had been heat-

treated (as suggested by Pasteur) to control bacterial disease. Pasteurisation

was effective against bacteria, but it destroyed the vitamin C.

As mentioned, lifestyle- and obesity-related diseases are becoming

increasingly prevalent all around the world. There is little doubt that the

increasingly widespread application of some modern food processing

technologies has contributed to this development. The food processing

industry is a major part of modern economy, and as such it is influential in

political decisions (e.g., nutritional recommendations, agricultural

subsidising). In any known profit-driven economy, health considerations are

hardly a priority; effective production of cheap foods with a long shelf-life is

more the trend. In general, whole, fresh foods have a relatively short shelf-life

and are less profitable to produce and sell than are more processed foods.

Thus, the consumer is left with the choice between more expensive, but

nutritionally superior, whole, fresh foods, and cheap, usually nutritionally

inferior, processed foods. Because processed foods are often cheaper, more

convenient (in both purchasing, storage, and preparation), and more available,

the consumption of nutritionally inferior foods has been increasing throughout

the world along with many nutrition-related health complications.

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Ari Snaevarsson
Ari Snaevarsson is a nutrition coach who works primarily with clients who

suffer from disordered eating patterns. He also works as a dietetic technician

at a residential eating disorder treatment center. In both capacities, he helps

clients develop positive relationships with food and their bodies. His book,

100 Days of Food Freedom, outlines a simple, day-by-day process to recovery

from one’s eating disorder.

Defining recovery

The factors that may increase the probability of that recovery being a success

Critical nature of support systems

How you can support a friend/family member recovering from an eating

disorder

Modification of environment and lifestyle

Goal setting: what metrics can be assessed on an ongoing basis?

Understanding relapses accurately

Cognitive dietary restraint – dieting messages from the diet industry

About Nutrition Department:

Nutrition Department:

The nutrition department contributes the highest in terms of sales and

revenues, and also holds the highest market share in the nutrition sector
in comparison to its competitors such as Biomil, My Boy, Horlicks,

Dano, Baby Care, Nactalia and others. The success behind this

department owes to the Nutrition Director of ARI, Luke John Gomes,

who has been driving the department to the highest ladder of success

through his distinctive strategies and the unremitting commitment,

hard-work and support of the nutrition team.

Johnson explains that the departmentalization process results in

groupings of functional areas, divisions or teams. ARI uses a functional

organizational structure where people with similar knowledge and skills

are grouped together. This makes it possible for employees to become

specialists in their field. The Nutrition department has been divided into

four teams – Performance Development Team, Field Operation Team,

Scientific Affairs & Compliance Team and Marketing Team. The

backbone of this whole department is the Area Nutrition

Officers/Nutrition Officers from the Field Operation Team who execute

the BTL campaign. The purpose of this campaign is to build brand

awareness and drive sales through specific offers/promotions

(Wikipedia.org). Since infant formula or baby food products for

children under the age 5 cannot be promoted under BMS and WHO

Code, the filed operation team cannot communicate with the target

customers (mothers) and therefore through BTL campaign the team

targets the health professionals as our target customers make purchase

decision based on expert opinion.

This team is supported by supported by Performance Development

Team which trains and develops them how to convince or deal with the

Health Care Professionals. Scientific Affairs & Compliance Team

provides them with all the scientific information that should be

dissimilated to the health professionals and make sure that their

activities are within the compliance. Then there is Marketing Team who

has overall responsibility for growing revenue, increasing market share

and contributing to company growth and profitability (Ian Linton). The

key responsibility of Nutrition Marketing team is to create demand on

consumer’s end and increase consumer engagement through execution

of various activities and continuously coming up with new marketing

strategies without violating the BMS and WHO Code.

The diagram below illustrates how the entire Nutrition Function

supports the field area operation team:

 Nutrition
Director

Performance
Field Operation Scientific Affairs Nutrition
Development &
Team Marketing Team
Team Compliance Team
Internal Team External Team
(Nestlé's own (Agency: People
team) Scape)

Regional Nutrition

Managers

Area Nutrition

Managers

Area Nutrition

Executives

Area Nutrition
Nutrition
Officers Officers

Figure 1: Hierarchy of Nutrition Department

Role of Nutrition Department:

The role of the Nutrition Department is not only to make available

nutrition products but also to promote an understanding and practice of

the science of nutrition for the enhancement of the physiological and

social well-being of the target group such as mothers and their infants,

primarily through research, education and product safety.

Goal of Nutrition Department:

The goal of nutrition department is “Together, nurturing a healthier

generation.” The department believes that ARI alone cannot create a

healthier generation; to achieve the goal support from multidimensional

sectors are needed such as mother, father, friends and family, workplace,

health professionals, NGOs and so on. Therefore, ARI Nutrition works

towards aligning all the sectors through their strategic planning to

accomplish their goal.

How Goals are Achieved?

The goal of the department is achieved through strategic planning

strategic planning with the help of ARI Continuous Excellence.

Strategic planning is an organizational management activity that is used

to set priorities, focus energy and resources, strengthen operations,

ensure that employees and other stakeholders are working toward

 common goals and outcomes/results, and assess and adjust the

organization's direction in response to a changing environment

(Balanced Scorecard Institute). ARI Nutrition Department follows a

system approach to carry out its strategic planning effectively; it’s called

“ARI Continuous Excellence” (NCE) which vision is zero waste, one

team and 100% engagement. Through this approach the department tries

create a positive gap against the competition.

NCE helps to keep the department on track and employees focused on

the future. It has been designed in a chart form keeping short-term goals

in mind, and placed in front of each desk providing a direction to the

employees what needs to be achieved and how they need to be achieved.

A sample has been provided in figure 02 with details below for better

understanding.

Key Priorities:

It means identify what’s important to the department. ARI Nutrition

Department has 4 key priorities – delighting consumers which focuses

on ensuring what consumers value; building brand image which focuses

on ensuring business development; delivering competitive advantage

which focuses on ensuring the best offer on the shelf; excelling in

compliance which focuses on ensuring all the activities are executed

 within the compliance. These priorities set a direction for the

department to achieve its mission.

Targets:

It means what they must achieve at the end of the year. Here expected

objectives are mentioned that clearly state what the department must

achieve to address the priority issues.

Drivers:

A driver is most commonly a factor that contributes to the growth of a

particular business (Investor Words). It is a list of activities that need to

be executed in order to achieve the targets set by the department.

Calendar:

Then activities are further broken down and allocated to each month

starting from January to December. Beside each activity the name of

that person will be mentioned who will be accountable for that

particular activity.

Review:

To ensure the plan performs as designed, the department director

holds regularly scheduled formal reviews of the process and refine as

necessary. He conducts quarterly review session with the whole team to

ensure the activities are being executed and the targets are being

achieved within the due time.

This is how ARI Nutrition Department gets to where they want to go.

The strategies, action plans and budgets all framed in a chart

communicates how effectively the department has allocated time,

human capital, and money to address the priority issues and achieve the

defined objectives and eventually the goal of the department.

 Chapter 03: About Duties, Learning and Observation

Duties & Responsibilities:

The following are the duties and responsibilities I have performed in

the Nutrition Marketing Department:

Digitalization of
Communication
Material

Assist Preparing
supervisor for Core Duties & Presentation
event Responsibilities for Parameds
coordination

Preparing
Feedback and
Data input from
Science Fair
Feedback Form

3.1(i) Digitalization of Communication Material:

One of my major responsibilities is looking after the NNI

Communication Material & Science Fair Communication Material

which is a part of communication material for Doctors and nurses. The

purpose of this material is to both attract and retain Doctor-Parameds by

consistently creating and distributing relevant and valuable content for

their profession through our field officers. Basically through this

Communication Material, we communicate with our target doctors and

create knowledge sharing platform for creating a healthier generation.

What I have learnt is if you deliver information instead of pitching your

products or services, it makes your customers more intelligent. As a

result, they ultimately reward us with their business and loyalty.

 Since the communication material is a creative and technical, the

Nutrition Department has outsourced the service from “Protishobdo” a

creative agency and “Analyzen” a digital agency, to make the

communication application successful. From our study we learn that

outsourcing farming out of services to a third party for increased

efficiency, to focus more on core competencies, to achieve innovation

and so on.

The tasks that I do to make the communication application successful

are given below:

1. Content Creation: One of our winning strategies of

communicating with our target customers is proper information

through which we ensure Doctors-nurses engagement. Thompson

(2014) suggests that higher degrees of engagement mean a deeper

commitment, more time, more emotion and more of a

relationship. So, I make sure the activities are done within the due

time to ensure higher degree of respondent engagement.

As one of our key priorities is excel in compliance, we ensure the

authenticity of the information during the content creation stage

which means no information is disseminated without any valid

referencing. So, what my responsibility is when I receive the first

version of content, I cross-check the entire content to make sure

content is error-free such as no grammatical, spelling, sentence

structure and punctuation mistakes. The next step is I collect the

required references from the agency to ensure the validity of the

information. Once it is prepared, then I forward it to the line manager

after whose approval, the agency starts preparing the final output.

2. Content Approval: The second stage is getting approval from the

top authorities. Once the final output is ready, I once again cross-

check the entire content and run for approval from senior

authorities – Brand Manager, Legal Specialist, and Nutrition

Director. If they are satisfied with the final output’s appearance

and validity of the information, they write “ok” along with their

signatures in the approval box (figure:2) and if they suggest

changes, then I have to contact with the agency and make sure the

third version is ready as per the suggestions given in the approval

box. Then once again I have to run for approval and make sure

there is “ok” comment and signature from each authority. The

procedure is lengthy but the purpose is to protect the brand image

as well as company’s image and ensure brand building and

consumer satisfaction.
Brand: NNI

Description: Science Fair Communication Material

Brand Manager: Shamina Zaman

Function Content for Comment Date Date Sign

Approval In Out
Brand Creative/Content/

Manager* Regulations/Factual

information
Scientific Scientific

Advisor* Content/Claims
National Application field

Field

Operations

Manager
Performance Regulatory mandates

Development

Manager
Legal Legal aspects

Manager*
Nutrition, Nutritional

Health content/Nutritional

& Wellness claims

Specialist*
Scientific Code compliance

Relationship (Local/WHO)

Manager*
Marketing All mandatory

Manager signatures
*Mandatory signatures

Figure 3: Approval Format of

Communication Material
 3.1(ii) Preparing Presentation for Parameds:

"ARI Start Healthy Stay Healthy" is the first 1000 days of a baby's

life - from conception of pregnancy to his/her 2nd birthday. This

initiative aims at generating awareness and educating them about right

nutrition during this crucial period, which can have a direct impact on a

child’s mental as well as physical ability to learn and grow. The First

1000 days lay the foundation of a healthier life for the babies. The

awareness is spread through various mediums such as nutrition science

fair, Parameds training program etc. I prepared Bangla power point

presentation for Parameds training program basis on provided

information.

3.1(iii) Assist supervisor for event coordination:

According to Williams, with large events, such as weddings,

conferences or corporate parties, an event coordinator is invaluable. The

coordinator takes care of the details, freeing others up to socialize,

network and enjoy the event itself. One of my responsibilities was

helped the supervisor to coordinating the two big event “Nutrition

Nightingale” in Westin hotel and Post Graduate Pediatric Nutrition

(PGPN) convocation in Le Meridian hotel. Where I have worked

behind the scenes organizing many aspects of the event. I coordinated

the following aspects of the event to make it a successful. For example

meeting with agency to organize the program, scheduling meeting with

area manager, preparing certificate, participants list, Doctors list, pre-

meeting work, post meeting work, day long on event work etc.

3.1.(iv) Preparing Feedback and Data input from Science Fair

Feedback Form: As I have mentioned earlier about nutrition science

fair, it is an educational initiative taken by ARI Nutrition to provide a

platform to the Parameds offering valid scientific and nutrition related

information that ensure the well-being of the mothers and their babies.

ARI Nutrition organizing science fair in many district every month

under supervision of NNI. In every month more than thousands of

feedback form comes from those program. One of my responsibility

was collecting those thousands form, from line manager and start to

prepare those data for representation for future improvement.

3.1.(v) Other tasks:

In addition to these responsibilities I also had to take care of some

other office tasks. Such as, communicate with the Area line manager on

monthly basis to ensure they have received some official item on time. I

had to send many organizational documents through currier service for

intra departmental Programs and prepared certificates for competition

program.

Learning Experience through Different steps:

3.2.(i) Knowledge sharing in different way:

After working for ARI Nutrition, I learnt that marketing is a new

influential medium through which an organization can become

successful in the world of marketing since it provides two- way

communication system where you are not only communicating with

your target customers but also getting immediate response when there is

a huge amount of increase in sales. Thus, an organization is able to

make a profitable relationship with its customers. Though ARI Nutrition

can’t communicate or directly promote about their baby related

products with their consumer for some code related issues from

Bangladesh government and World Health Organization as well so they

always have to come up with something extra ordinarily innovative for

communicating with their consumer by different way and letting

consumer know that ARI serves quality nutritious food for their life in a

really helpful manner. So, it was a great learning experience for me

where I understood the importance of marketing to survive in the

competitive and tough law against product sort of environment. Such

as:

• Indirect communication to Customers: Customers of ARI

Nutrition are really intelligent and well educated though they ARI

communicates with nutritionist and doctors specially for making them

understand about ARI’s products, how those are important and helpful.

So ARI Nutation team has to take doctors valuable time to make them

understand and suggesting ARI’s product to their patient rather than

doing direct promotion to its ending consumer because that would be

against BMS Act (Breast Milk Substitute Act for Bangladesh) and

WHO code (World Health Organization code for breast milk substitute).

And ARI strictly follows these codes while they promote their products

to any of their consumers (If the particular product is under the scope of

BMS act or WHO code) So, I have learnt that through

 educating your customers you are actually increasing product

awareness which will eventually result into sales generation.

• Increased Visibility: When you provide informative or interesting

communication materials to health care experts and communicate with

them through knowledgeable and helpful information’s then they learn

it, think about the beneficiary sides of ARI’s products and finally they

suggest it to other people for them, their family and future family

people. ARI gets increased visibility by using various kind of

communication tools with its target market like informative documents,

digital devices like laptop, tabs, Google card board, smart phone etc.

• Higher trust levels from customers: I have also learnt that if you

can ensure valid content and also link an expert who has knowledge

about the product, consumers will find your products more reliable and

higher trust levels from customers will be gained which influences will

purchase decisions.

• Increased customer loyalty: According to Thompson (2015),

customer loyalty is the most important factor in business today as it not

 only results into repeat purchases, but bring up more opportunities via

word of mouth. Here Doctors and other medical professionals are the

main factor for us to increase our customer loyalty. What we do we

offer many educational program like, post graduate paediatric nutrition

program, workshop, seminars for doctors. Through this is we are not

only focus on the information that will make our target health care

professionals more intelligent about the nutritional fact and about ARI

nutrition but also try to build relationship and emotional attachment.

Emotional appeal is viewed as a key to brand loyalty where our target

professionals feel more positive about the brand.

3.2.(ii) Event Management:

Event management is the co-ordination, running and planning of all

the people, teams and features that come together to create every kind

of event (Event Business Academy). I have learnt that while launching

an event, there are four components we need to look into:

 Defining objective: First we need to define the objective of an

event. The purpose of the event, “Nutrition Nightingale”, Quiz

competition among nurses, which I was part of, was creating

awareness about the importance of Mothers 1000 days and the

nutrition side of a mother eventually helps her upcoming baby or

her baby who is feeding her breast milk every day.

 Identifying the target audience: We need to identify the

audience who will be a part of the event. Our event included

primarily nurses of Dhaka city’s hospital and we organize intra

hospital nutrition quiz competition in hospitals where nurses

comes to participate in quiz competition.

 Creating the event concept: We need to come up with a concept

around which the knowledge sharing campaign and other

activities will be built. The concept of our event was “Shaping a

Healthier Generation.” Through this concept we tried to convey

our message that proper knowledge is the best form of nurturing a

healthier
  Planning and coordinating the event: To make an event

successful a proper planning and co-ordinating the event is very

important. Our event planning included budgeting, scheduling,

site selection, acquiring necessary permits, arranging decor etc.

 Post-event evaluation: After the event has been conducted it is

important to do a post- event evaluation to analyze the success

rate of the event and the things that went wrong and should be

given more attention to in the following events.

3.2.(iii) Below the Line Promotional Activities:

ARI strictly comply with World Health Organization’s International

Code of as well as Local Code for Marketing of Breast-milk

Substitutes. As per these codes, ARI cannot advertise or promote infant

formula to the public or educational material relating to the use of

infant formula to be displayed publicly in hospitals and clinics. I have

learnt that nutrition products such as infant formula products (Lactogen

& NAN), complementary food products (Cerelac), growing up milk

products (Nido 1+ & 3+) for the children up to 5 years cannot be

promoted through above-the-line promotional activities where a wider

spread of audience is targeted to promote brands through TV, radio,

newspaper print, internet etc. (Manral, 2011).

 Therefore, ARI Nutrition Department uses BTL promotional

activities as they are more niche-focused and effectively help in

building brand awareness among the target customers. According to

Manral (2011), BTL interaction gives the marketer the ability to modify

their messaging in a more personal manner to the audience. Therefore,

BTL promotional activities are more effective. During this World

Breastfeeding Week, I have learnt about a lot of BTL promotional

activities that were being carried out by the Nutrition Department, such

as:

SHSH Advertorial: A SHSH advertorial on breastfeeding went to

many newspaper explaining the benefits of mother’s milk and the

nutrition it contains. As mentioned earlier, SHSH is a campaign

educating mothers with a lot of scientific and nutrition-based

information. What I have learnt is pull strategy is applied to this BTL

promotional activity. Beal states that pull strategy is where interest for a

specific product or service is created within a target audience that then

demands the product from channel partners. If you think wisely,

strategically these advertorials create a positive image of the company

and demand for ARI nutrition products on the consumer’s end. For

example, the advertorial that was published for World Breastfeeding

Week which mainly focused on those nutrients those are present in

mother’s milk as well as the products that are provided by ARI

Nutrition. Hence, when customers are educated they create interest for

products that have similar benefits if they cannot breastfeed In addition,

when they see our products or these products are prescribed by health

care professionals, they can recall and relate to the information learnt

from the advertorials. Thus, demand is generated for nutrition products.

Lactation Corners: Another BTL promotional activity initiated by

ARI Nutrition is establishing Lactation Corners all over Bangladesh.

Lactation Corners are being set up in various hospitals and clinics to

help the mothers to breastfeed their child in a secured and private space.

This may appear as a corporate social responsibility (CSR) initiative

which refers to a business practice but from my perspective it is an

image-building initiative.

ARI Nutrition Institute (NNI) Seminar and Science Fair: ARI

Nutrition arranged a NNI seminar at its head-office inviting 111 key

opinion leaders from medical fraternity. The ARI Nutrition Institute

shares leading science-based information and education with health

professionals, scientists and nutrition communities and stakeholders, in

an interactive way (ARI Nutrition Institute). Another initiative by NNI

was Science fair in every district. Through this ARI share many child

nutrition related information through practically, showing multimedia

etc. Through this they make strong relationship with local government

official & different stakeholders. What I have learnt is through this

BTL promotional activity is the importance of building relationship

with external stakeholders. External stakeholders are those who are

affected by or can affect a business's actions directly and indirectly

(Boundless) such as health care professionals, policy makers,

government officials and media and so on. If you think strategically,

ARI Nutrition can’t promote its products to the target customers,

mothers, for which the Area Nutrition Officers to go to the health care

professionals who prescribe ARI nutrition products. Therefore, by

building long-term relationship with stakeholders, the organization can

survive longer in the market.

3.2.(iv) Agency Office visit:

Agency office visit is one of the core responsibilities for me because

we have to see something about our communication material that could

not possible to show in our office. I had visited several times in

different agency for working purpose. Through this I saw their working

environment, pattern of their work etc. This kind of visit enhance my

experience about creative agency & digital work agency.

3.2.(v) Product Knowledge:

While working on ARI Head Office, I visited different functions,

interacted with other interns regarding the products issue and these

activities enhanced my product knowledge. Product knowledge is an

understanding of a good or service that might include having acquired

information about its application, function, features, uses and support

requirements. I think being a part of an organization, it’s very important

to have in-depth about knowledge about the products and services the

organization is dealing with, then you can build your strategies such as

marketing, demand & supply and procurement, manufacturing

strategies etc.
 ARI has more than 100 business groups, these are the areas where

ARI is doing its business, and ARI Bangladesh Ltd. deals with only six

– Dairy, Beverages, Foods, Confectionary, Cereals, and Infant

Nutrition. Under the six business groups there are 13 product

categories, they are specific classes which consist of group of related

products (Mimi). Moreover, What I have learnt is there are at least 10

brands and more than 50 SKUs. A brand is a name, term, design,

symbol or other feature that distinguishes one seller's product from

those of others (Wikipedia, 2015), whereas, a SKU is warehousing item

that is unique because of some characteristic such as brand, size, colour,

model etc. and therefore, accounted for separate from other items

(BusinessDictionary.com). Below a detailed illustration has been given

to represent the product hierarchy under six business groups:

 Business Group - 1
Dairy
Categories

Brands

SKUs

Full Cream Milk NIDO NIDO Tin 2.5kg,

900g
Powder (FCMP)
NIDO BIB 350g

NIDO Sachet 26g

Growing Up Milk NIDO NIDO GUM 1+

(GUM) NIDO GUM 3+

 Business Group - 2

Beverages

Categories

Brands

SKUs

Instant Coffee Nescafe Nescafe Jar 200g, 100g,

50g

Coffee Mix Nescafe Nescafe 3 in 1

Non Dairy Coffee-mate 450g, 400g,

Coffee-mate 5g
Creamer
 Business Group - 3
Foods
Categories

Brands

SKUs

Noodles Maggi Maggi Masala – 62g, 248g,

496g, 744g

Soups Maggi Curry – 62g, 248g,

Maggi Maggi Soup Thai – 35g
498

Maggi Soup Corn – 25g

Maggi Soup Vegetable – 25g

Seasoning Maggi Shad E Magic - 4g

 Business Group - 4
Cereals

Categories

Brands SKUs

Breakfast
Nestlé Koko Koko 330g, 170g, 80g
Cereals
Krunch

Nestlé Cornflakes Cornflakes 275g, 150g

Business Group - 5

Confectionary

Categories

Brands SKUs

Confectionary Munch Munch Rollz 6g, 12g

 Business Group - 6

Infant Nutrition
Categories
Brands
SKUs

Infant Formula Lactogen, Lactogen 1 BIB -180g, 350g, 800g;

NAN Lactogen 1 Tin – 400g

Lactogen 2 BIB – 350g, 800g;

Lactogen 2 Tin -440g

Lactogen 3 BIB – 35g, Lactogen 3 Tin

– 400g

NAN Pro 1 Tin – 400g

NAN 2 Tin – 400g

Infant NAN Al 110 –
NAN Al
200g
Specialities
Pre NAN 400g

Infant Cereal Cerelac 3 fruits – 200g, 400g, 700g; Rice –

400g; Wheat – 400g; Multigrain –

400g; Mixed vegetables – 400g;
Mixed fruits – 400g; Wheat & honey –

400g,Apple & cherry – 400; Chicken –

400g, Apple cornflakes – 400g
(vi) Coffee with Mancom

ARI is one of those few organizations which provides learning

opportunity even through the management community (Mancom), who

sits at the top of the organizational hierarchy level. This interactive

session between the interns and the Mancom is arranged by Human

Resource Department aiming to educate the interns about the cross-

functions. The session usually highlights the journey of the Mancom

and how the respective person climbed the ladder of success, how a

particular function runs, what are its goals and how these goals are

achieved. Consequently, people who are not working in that particular

department, get a clear overview how the cross-functions are operate

and contribute towards company’s success, and at the same time they

can take inspiration from the struggle of the Mancom. Besides, it fills

the gap between the two hierarchy levels providing an excellent

opportunity to know each other in this effective engaging session.

 Working Experience with Colleagues:

I truly agree with Hill who suggests that a good working relationship

with those around us has several benefits such as one enjoys his/her work

more. I have different working experience with different groups of people.

Such as:

Working experience with other interns:

There are more than 50 interns working at ARI and though I did not get

the opportunity to work with these people much since they work in different

functions, I bonded with most of them over a coffee at coffee corner with

high tables and bar stools and a LCD TV, established on each floor. This

may seem like a distraction, but it encouraged me to stick around and

socialize with other interns who have helped me out with a lot of

information procedures and guidelines which weren’t given by my

supervisor such what’s the working hours for interns, how to get

workstation ID, access to internet, printer and where to get lunch from etc.

Another important point is that, here I found many interns from renowned

reputed University, such as Dhaka University, Rajshahi University,

Bangladesh University of Professionals etc. along with renowned private

University. Which are helped me to understand their perception regarding

 corporate culture, educational culture and social Value. They all had been

very welcoming and helpful with whom I have open and honest

communication.

Working experience with fellow intern:

The working experience with my fellow intern, Fariha Ahmed, Shamina

Chowdhury, all are very cooperative, supportive and very helpful. All we

joined ARI on the same day and work in the same department. Together we

have done lots of work and through this team work, I realised that a great

work relationship with your team members can actually make any work fun,

and when you are satisfied with your work, your productivity escalates too.

I do feel that there is a huge difference between the team work I

experienced at ARI and at BRACU where I had to work in a team to

complete a project. While working in a team at ARI I found that people here

take their job very seriously since this internship program opens up job

opportunities to interns. Therefore, you will often see people striving to

prove their eligibility. On the other hand, this spirit and determination was

not found in everyone while working in a team with BRACU students.

Besides, the most common problem with BRACU students was the free
rider problem. For BRACU students it was easy for them to restrain from

their project work and leave the work for their team-member. However, at

ARI almost every individual has definite roles and responsibilities and they

are highly accountable of their responsibilities. Therefore, everyone

completes their work with sincerity.

Difficulties & Challenges:

Despite the working environment at ARI being fun and positive, there

were few challenges I faced through my journey in this organization.

1. Fitting In: Before joining ARI Bangladesh, I was at Grameenphone

Bangladesh as a temporary employee for a period within which I

adjusted myself with the corporate environment, the co-workers and

my work as well. One of the challenges that I faced when I started

internship to ARI was trying to fit in to the new work culture. It was

like starting all over such as building a good relationship with my

supervisor based on trust and dependability, bonding with co-workers

and doing new duties and responsibilities. So trying to fit in to the new

environment was time-consuming and frustrating at the beginning

since I did not have the same enthusiasm I had working for the first
 organization. Because the function I worked for, it is all about

nutrition related work. However, later I realised that I had a lot to

learn from this place, that’s why I started taking my work seriously

and also worked towards overcoming the challenge of fitting in.

2. Short Form: Another challenging task was that I was not familiar

with meaning of the abbreviations used in the workplace. For

example, NNI (ARI Nutrition Institute), IF (Infant Formula), NCE

(ARI Continuous Excellence), CCSD (Channel Category Sales

Development), NPS (Net Proceed Sales), PO (Purchase order), PR

(Purchase request), FA (Final Artwork), GUM (Growing Up Milk),

and so on. Therefore, initially I used to take more time than other

interns in executing my work. To overcome this challenge, I started

asking the employees and the other interns who have been working

here for long to explain the meaning of these short forms and they

were very supportive and helpful in this matter. Now, whenever

anyone uses short forms, I can link it with the meaning and act more

swiftly as per the instruction.

3. Dealing with Agencies: Another challenging work was dealing with

 agencies. In most cases, agencies had to be pushed to complete the

task within the due time. So, I had to constantly call and email them to

make sure the work is done on time. Moreover, they would never

complete a work accurately. My job was not only to make sure the

work is done on time but also that it’s error-free because once I give

approval for final output, the materials are sent for field

communication. Since I am accountable for my work, I focus on

accuracy of the work but what frustrating was reviewing a single work

multiple times to ensure accuracy. For example, for NNI

Communication, the local creative agency sent a new design for which

I had to cross-check each and every word, value, colour tone and

proper alignment . I had to keep reviewing and updating the work

until a completely error-free design is created to be sent for another

agency for creating application for our digital material.

Workplace Ethics and Integrity Issues

According to Velasquez, ethics refers to well-founded standards of right

and wrong that prescribe what humans ought to do, usually in terms of
rights, obligations, benefits to society, fairness, or specific virtues. Since

ARI has a world-renowned image, the company places a lot emphasis not

only on working within compliance but also ensuring all works are done

within the ethical boundaries. Basically, ARI nurtures a working

environment that upholds ethical practice and is committed to standards and

good quality services. As a result, I did not have to face any ethical issue at

my workplace. Another important point is that, everyone knows we make

good food for good life. There are nothing to hiding. That perceptions affect

in working place. So everyone do their best job in working place.

Besides, in future if I am confronted with any workplace dilemma, I can

always contact the company ombudsman, who is in charge of handling

employees’ informal concerns pertaining to workplace ethics. He not only

resolves the problem but also assure employees’ anonymity; so, if I ever put

into any uncomfortable or threatening position, I will be provided with

confidential service by the Head of Legal, our ombudsman.

Perception of the Organization before & After:

Perception is the process of selecting, organising and interpreting

information in order to make sense of the world around us. Before joining

ARI I had the common perception about the organization like rest of the
public that it is a leading multinational company with strong world- wide

reputation. They offer a wide range of products across a number of markets,

including beverages, breakfast cereals, infant foods, chocolates, seasonings,

soups and noodles, pet food and so on. So, I barely had any knowledge

about the operations of ARI until I got the opportunity with this world-

renowned organization. ARI has ranked in the top ten, moving up three

places from last year to become the highest scoring Food and Beverage

Company in the 2013 study. One of the important things that I learnt is ARI

does not offer products to its customers; it offers “trust.” Consumers trust,

admire and are willing to support ARI because the company has been

constantly delivering on their expectations, from high quality products to

fair business practices, good social responsibility and strong financial

results. Another interesting fact that I learnt apart from striving to become

the leading company in food and beverage sector, ARI has been constantly

trying for Creating Shared Value (CSV) which is a business concept

intended to encourage businesses to create economic and social value

simultaneously by focusing on the social issues that they are capable of

addressing. In 2006, ARI adopted the CSV approach, focusing on three

areas – nutrition, water and rural development – as these are core to their

business activities. So, it can said that my perception did not change but it
 has definitely got stronger the more I got to learn about the organization.

Expectations vs. Reality:

What were my expectations?

Before I started off my internship, I had perception that internship is

nothing more than a requirement to complete my graduation degree.

Besides, after hearing a lot of distressing stories from my seniors about

internship, I developed the notion that companies usually exploit interns or

make them do clerical work as they are inexperienced and often they are

treated with disrespect. So, what I was expecting from my internship

program was working at a moderately renowned organization with very few

responsibilities which would not help me to learn something new or

contribute to personal development.

Reality?

Reality showed me a different picture and changed my notion towards

internship program once I joined ARI Bangladesh Ltd. The abundance of

 responsibilities that I was given and the trust they showed me worked as

motivational factors for my performance development. Performance

development is the combination of both performance management and

employee development and it describes both managing the work that needs

to be done and providing opportunities for professional growth and

development (Human Resources).

Was I satisfied?

Employee satisfaction is the extent to which employees are happy or

content with their jobs and work environment (Custom Insight). I was

undeniably satisfied as an employee while working for ARI because I got

the opportunity to work in a positive and fun environment where I enjoyed

executing my duties and responsibilities without feeling pressurized.

Besides, factors like intrinsic and extrinsic motivators led to further

satisfaction at workplace.

According to Armstrong (2006) Herzberg’s theory suggests two groups of

factors; intrinsic motivators (recognition, autonomy, achievement, and the

work itself) and extrinsic motivators (pay, company policies and working
 environment) that motivate employees. While working at ARI the intrinsic

motivators such as huge amount of work responsibilities, the autonomy I

had while executing my duties and responsibilities and appreciation of my

work from my supervisor and other employees have led to an increased

satisfaction and also motivated me to work even harder. On the other hand,

the extrinsic motivators such as the warm and friendly working

environment, great people and the policies that provide you the flexibility to

balance your work as well as your personal work such as studies made this

journey more satisfactory and memorable. In short, I was highly satisfied

while working at ARI.

Recommendation:

The internship program at ARI Bangladesh is very well planned and it

was an excellent experience I learned a lot and networked with everyone as

much as I can. Thus there wouldn’t be too many changes that I would like

to bring to the program and within the company. However, there is always

scope for improvement

 My knowledge during the internship period was limited roughly to the

modality of one department. However, given a chance, I would like to

interact with the marketing department and learn more about the
 marketing.

 ARI Bangladesh Limited is a well-known organization, and the

management is extremely flexible. This causes some kind of

ineffectiveness, which may eventually have an unfavourable impact

on the organization. Therefore, the management should be stricter for

the progress of the company.