F O OD

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 Some important definitions
Nutrients: Nutrients are chemical
components of food that supply
nourishment to the body.

Nutrition: nutrition is the science of

food and its interaction with an
organism to promote and maintain
health.

Health: it is a state of complete physical,

mental and emotional well being.
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 Malnutrition: means wrong type of nutrition. It
results from excess, deficiency or imbalance
of nutrients.

Undernutrition: refers to deficiency of

calaories or one or more nutrients in the
body.

Overnutrition: refers to excess of calories or

one or more nutrient in the body.

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 Diet: it means the kind and amount
of food consumed every day

Balanced diet: Is one that contains all

nutrients in the right amount required by the
individual

Calorie : it is the unit of measuring the enery

value of foods or the energy needs of the
body

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 RDA means Recommended Dietary Allowance

are the levels of intake of essential nutrients

considered to be adequate to meet the known

nutritional needs .

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 Definition
Food is the fuel source of the
body, composed of nutrients which
undergoes metabolismafter
ingestion to liberate energy
required for the vital activities of
the body.

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 Food pyramid
A graphical representation
which acts as a guide in
designing healthy diet.

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 Energy Body Protective
yielding building
food
food food

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 Proximate principles of
food
Basic component of food

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 1.Carbohydrate
2. Fat

Energyyieldingfood
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 3. Protein

Body buildingfood
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 4. Vitamins
5. Minerals

Protectivefood
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 6. Water

Regulates cellularactivity
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 7. Dietary fibres

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 Food and its functions

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 What is food?
Food is that which nourishes the body.

It can be defined as anything that meets the needs

for energy, building, regulation and protection of the
body.

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 What is nutrition?
Nutrition is defined as food at work in the body.

It is the scientific study of food and its relation to

health

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 Classification Food According to Function

• Body building Foods- Proteins, Minerals

• Energy giving Food – Carbohydrates, Fats
• Protective Food – Vitamins, Minerals
• Regulatory Food – Water, Roughage

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 Functions of food
Physiological function
Body building or growth
Providing energy
Regulation of body process (beating of the heart etc)
Protective function.( recovery from diseases)
Maintenance and repairs

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 Body Building Function

• The function of food is to provide building bricks for the body to

synthesize the chemicals required for its own particular needs.

• Food provides materials for growth and development (Tissue building,

tissue repair)

• Different types of the human body like the muscles, bones, organs are
built up and maintained by the protein supplied by the food.
• Minerals like iron, calcium, phosphorous helps for the formation of
the blood and skeletal tissues(bones).
• A lack of any of the building nutrients leads to weakening of the body
structure.

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 Energy Function Function
• The production of energy from food in our bodies can be linked to be
action of very complex engine in which food is the fuel.

• Food within the body is digested to produce energy, in two main forms i.e
mechanical energy and heat energy.

• The products of digestion of food, having passed into the blood stream,
are oxidized by oxygen(taken into the lungs from the atmosphere) to
produce all the mechanical energy which we require for movement,
muscular contraction and other bodily function, whether voluntary or
involuntary.

• The heat which is produced this way as the end product of all the
chemical reactions maintain the temperature of the body at 37.

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 Protecting Function

• Some foods are essential for safe guarding the body against diseases,
like vitamins and minerals.
• Vitamin A protects body from night blindness, Vit D from Rickets

• Minerals control some of the physiological processes of the body.

• The deficiency of iron can cause Anemia.

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 Regulating Function
• Regulatory food are needed for the normal working of the body. It
includes regulation of some activities such as beating of heart,
maintenance of the body temperature, muscle contraction.

• Water is needed to the regulate the body processes such as digestion,

absorption, excretion, maintenence of the body temperature and the
electrolytes balance.

• Rouphages helps in the normal bowel movements.

• Many processes are going on inside our bodies all the time and each
process must be regulated so that it does not interfere with any other
Enzymes control all chemical changes i.e metabolism. It maintains the
anabolic reactions and catabolic reactions.

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 Psychological function

They give a sense of comfort, security, love

and attention.
Sharing of food among friend is a token of
friendship and acceptance
Friendly get together help in introducing us to
new foods
Foods are associated with emotions like sweets
and chocolates for celebration
Food is used for reward and punishment.

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 Social function

Food serves as a reason for get togethers.

Temples, gurudwaras serve same food to all
Birthdays , marriage and others celebrations become
reasons to serve food
Males are given more and better food due to their
higher status in the society
Refreshments served at get togethers bring more
people together rather then dividing them
Food planned must be wholesome and enjoyable

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 Cultural Function
• The social structure, economy, religion, beliefs and
attitude affect the meal patterns of a family.

•Today, many changes in food patterns are being accepted

beacause of the influence of other culture . E.g Dosa, Idli,
Chaat and regional food from different states are relished
by many people.

•Most of the religious festivals also call for feast and

feedings of specific segments of the population. Certains
menus are related with these feats in each religion.
•E.g Laadu associated with diwali
• Cakes associated with Christmas
• sewaiyan are associated with Eid
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Components of food

 Nutrients are the chemical components of food that supply nourishment to

the body. They are required by the body in right amounts and they must be
eaten regularly.
 They are divided into six classes:
1. Proteins
2. Carbohydrates
3. Fats/ Lipids
4. Vitamins
5. Minerals
6. Water

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 Diet

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 Diet
Diet is a combination of different
foods prepared to provide the full
range of nutritional requirements
on daily basis.

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 Balanced d i e t

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 Balanced diet contains adequate
amounts of all the necessary
nutrients required for
healthy growth and activity.

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 A balanced diet must contain
sufficient amount of nutrients such
as carbohydrates, fat, vitamins,
minerals, fiber etc.

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 It contains sufficient amounts of
fiber and adequate amounts of
water to ensure good health.

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 Definition of balance diet

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 Balanced diet
A diet that contains all the proximate
principles of food including essential
nutrients in such a proportion that the
individual can maintain growth, working
capacity, nitrogen balance & can prevent
any specific disorder with respect to age,
sex, occupation & life style.
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 Importance of balanced diet

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 The following are the importance of a balanced diet :

•Balanced Diet leads to a good physical and a good mental

health.
•It helps in proper growth of the body.
•Also, it increases the capacity to work
•Balanced diet increases the ability to fight or resist diseases.

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 It is essential for a healthy body
and a healthy mind.

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 Effects of improper diet
Poor growth & development
Poor physical and mental health
Recurrent infections

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 Effects of over eating
Insulin resistance
Diabetes
Obesity & related disorders

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 You are what you eat!

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 Factors needed to be considered
in balanced diet :
1.Age , sex , physicalactivity
2. Availability of food
3. Environmental temperature
4. Social & cultural habit
5. Economic status
6. Pregnancy, lactation
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 Blending these theoretical knowledge into a day’s menu needs skill has to be acquired
through practice. There are certain basic principles which has to be observed while
planning a balanced diet.
 As the name indicates a planned diet should be balanced. A diet is called balanced when
all the nutrients required by the body are present in correct proportion.
 A correct selection from the food groups will supply adequate nutrients for
maintenance, repair and growth of the body. Other factors to be considered:
o Composition of the family
o the physiological phases of family members
o dietary habits of the family
o food budget of the family
o Variety in meal patterns
o Appearance
o texture and taste of meals
o Selection of food seasons( cold and hot climatic conditions)
o Nutritional balance

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 For successful meal planning each meal should be nutritionally balanced. 1/3rd of
the total nutrients must be in the lunch, 1/3rd in dinner and rest 1/3rd in breakfast
and tea time.
 ICMR has suggested the amounts of various food items to make a balance diet for
various groups.
 Low Cost Balanced diets: These diets will include small amounts of milk, eggs,
meat, fish and liberal amounts cereals, pulses, nuts, millets, roots.
 Moderate Cost Balanced diet: Balanced diets of middle income groups can include
moderate amounts of protective and protein rich food. These diets will include
milk, eggs, fish, meat in moderate amount and liberal amounts of cereals, pulses,
nuts etc.
 High cost Balanced diets: In a high cost diet protective foods and protein rich
foods can be included liberally such as milk, eggs, meat, fish and fruits and
moderate quantities of cereals, pulses, nuts, fats.

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 Criteria of a balanced diet

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 1. Easily available & cost- effective.

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 2. Sufficient to satisfy
taste & appetite.

3. Should be digestible &absorbable.

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 4. Protein & fat should be obtained
from both animal & vegetable sources
, at least one third of the protein
should beanimal in origin.

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 Should contain unsaturated fatty
acids and avoidance of
trans fatty acid & saturatedfats.

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 5. Complex carbohydrates should be
present in sufficient quantity & simple
sugar should be avoided.

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 5. Should contain sufficient vegetables
& fruits to ensure adequate supply
of vitamins and minerals

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 6. Certain amount of cellulose or
roughage should be present
to promoteperistalsis .

8. Should contain adequate

amount of water.

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 DIETARY GOALS

1. Maintenance of a state of positive health and

optimal performance in populations at large by
maintaining ideal body weight.
2. Ensuring adequate nutritional status for pregnant
women and lactating mothers.
3. Improvement of birth weights and promotion of
growth of infants, children and adolescents to
achieve their full genetic potential.
4. Achievement of adequacy in all nutrients and
prevention of deficiency diseases.
5. Prevention of chronic diet-related disorders.

6. Maintenance of the health of the elderly and

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 DIETARY GUIDELINES
Right nutritional behavior and dietary choices are needed to
achieve dietary goals. The following 15 dietary guidelines provide
a broad framework for appropriate action:

1. Eat variety of foods to ensure a balanced diet.

2. Ensure provision of extra food and healthcare to pregnant and
lactating women.
3. Promote exclusive breastfeeding for six months and encourage
breastfeeding till two years or as long as one can.
4. Feed home based semi solid foods to the infant after six
months.
5. Ensure adequate and appropriate diets for children and
adolescents, both in health and sickness.
6. Eat plenty of vegetables and fruits.
7. Ensure moderate use of edible oils and animal foods and very
less use of ghee/ butter/ vanaspati.
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 8. Avoid overeating to prevent overweight and
obesity.
9. Exercise regularly and be physically active to
maintain ideal body weight.
10. Restrict salt intake to minimum.
11. Ensure the use of safe and clean foods.
12. Adopt right pre-cooking processes and
appropriate cooking methods.
13. Drink plenty of water and take beverages in
moderation.
14. Minimize the use of processed foods rich in
salt, sugar and fats.
15. Include micronutrient-rich foods in the diets
of elderly people to enable them to be fit and
active.
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 Important Questions
1. Define food.
2. Define nutrients and nutrition.
3. What are the types of nutrition? Elaborate in detail.
4. What are the functions of food?
5. what do you understand by RDA?
6. Write a short note on food pyramid.
7. What are the components of food?
8. Short note on micro and macro nutrients.
9. Discuss the nutritional needs of a adolescent girl.
10. Write down the nutritional requirements of an old man.
11. What is the importance of essential nutrients in our body.
12. What are the symptoms of dehydration?
13. Explain dimensions of health.
14. Briefly explain different types of vitamins.
15. Explain about synthetic food.
16. Definition of health.
17. What do you mean by balance diet?
18. Explain about the biomedical concept of the health.
19. what factors affect the balance diet. Explain each point.
20. How can we differentiate food on the basis of source?

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