Proteins— - Proteins are complex organic nitrogenous compounds. They are composed of carbon, hydrogen, oxygen, nitrogen and sulphur. Some proteins also contain phosphorus, iron or other elements. Proteins constitute about 20% of the body weight in an adult. Proteins are made up of smaller units, called amino acids. Our body needs 24 aminoacids, out of them 9 are called essential amino acids (EAA) becausé they are obtained from dictary sources. Other 15 aminoacids are non-essential because body can synthesize them.ReccomondedDitary Allows (R.A fo Indansby LCM, [Growfaites “TB TX Thc Ft Tain) toe [We Aug] hm [Ronin] Tues | Has [Anaow [RC [WE Pets|eneny Jie |igmv [ings | tees [Aca exoyingd | (mp) | aicacit| otis | 208 | sod | Bn teal fain feay Jay eon | tse mh tee | coe} mgd ot] wl Oy [an [Salem work is hia [stems went yoo Jasrs Joo a0 amo 2 Joon cuca fia Jie as fao fan fam Hear werk 30 is {ig [ro- |Sedenany work ws [0 [0 30 Teo amos i ae ee PMosemewer, |s0 fans fo 20 Jan 30 feoo notin fi3— fe tan fae fim tt Henry work pss [80 Jao fam 30 feoo eo fia fis Fe fan fas fimo a Pegency e300 fois |30 fiom | 38 foto aoa for fanz [a2 fas tao fam fi tscaon * Jremonts J fassdfaas fas feo | 90 [550 Tatoo feos aoe fax fas feo [aso das 12 oats soo fort _[4s__fioco [30 [sso “sano oor [oz fas [as foo [aso [is Hef [o6monts [54 fiotng 2sng |-— |so0 [= [350 tao [Sugg pty Te] Tass fr a ais Jortteonns 25 eng frssing |. soo |= |ss0 sno [spans] covany a joa or [ae ar aa par aa fos PT oar feet jt675 fis Jso fo las dam tt leeo eof to @ |i rays des [a0 [ar %_|wo_wohio |i ® ieiays Ye Yano [sea fao [een 0 fia w|i tery fais [ine | 5 uo fia 10 s5y8 Yate aso fro Yar feee | an aoe fi as Tar itSm faa [neo [os % lo |ia 10 fetes Yn asa [aan [so Yeeo efi Ta [oz peitys Jeo [a0 Jos x» io |i 10 Balanced Diets Chart (I.C.M.R,-1990) (in grams) Food items ‘Adult man L ‘Adult women |Chitdren [Boys | ins Sedenary Moderate Wey, Seueatary Moderate Wear 13 ys 4 ys [10-1 ye TOT? ye Cereals 460520 GO | OATS | ITs a0 | 030 Pulses 40 so | 404550] 35 as | as | as Leafy vegetables | 40 40-40 | 100» 100 so | 40 0 | so | so Other vegetables | 60 = 70-80 | 4040S 100) 20-30 | so | 50 Rootsandtubers | 5060-80 | 0 sow | 1020 | 30 | 30 Milk 150 200-250} 100 © 150-200] 300 250 | 250 | 250 Oil and fat « 4a 455 | 2s 40 ass | ao | as |Sueerand jageery] 303558 | 2020 av | 30 go | as | as48 ererga fear EAA- Leucine, isoleucine, lysine, methionine, phenylanine, threonine, valine, tryptophan and histidine. Non-EAA- Arginine, asparaginie acid, serine, glutamic acid, proline, glycine ete. ‘A protien is said to be biologically complete if it contains all the EAA in tequired amount. When one or more of the EAA re lacking, the protein is said to be biologically incomplete From the mutrtional stand point, animal proteins are superior (© ‘ezetable proteins because they are biologically complete tions Body building Repair and maintenence of hody tissues Maintenance of osmotic pressures 44, Synthesis of antibodies, plasma proteins, haemoglobin, fenzymes, hormones, coagulation factors etc. 5, Protein ean also supply energy (4 kealiem) when the calorie intake is inadequate, but this 1s not their primary function. Sources (1) Animal sources e.g. mill, meat, eggs cheese, fish ete. Ege protcin is used as a reference protein in biological study. (2) Vegetable sources e.g. pulses, cereals, beans, nuts, ofl seed cakes ete Cereal proteins are deficient in lycine and uireenine and pulse ivoisine in methionine. when both are mited all needs of EAA is Covered, 50 people should be counselled for eating mixed diet. Assessement (evaluation) of Protein— (1) Protein quality Assesed by comparison to the reference protein (egg protein, there are two methods for this cid seore- It is 50-60 for starches and 70-80 for animal [No of mg of one emino eid per ‘Amino acid S60" = “No” of mg of the same amino 86d PEF ‘gm of egg protein jm of protein i iret we I) Net protein wilization (NPU) = It is 50-8 Indian diet . the protein of __ Nitrogen retained by the body Niogen intake @) Protein quantity- Ic is determined by Protein- Engery Ratio, whieh should be 15-208. Energy from protein “Toul energy in diet Protein requirement For an adult daily protein requirement is Igm/kg body weight. For other groups it has been mentioned in the RDA table, The mixed diet should be taken to complete all the requirement of EAA. Assessment of protein nutrition status~ The nutrition status of protein is assessed by arm muscle circumference, eretinine-height Index, serum albumin and transferrin, total body nitrogen ete. ‘The serum albumin concentration should be more then 3.5 m/l in a healthy person. Protein deficiency disordrs— Low bith weight, protein-energy malnutrition (marasmus and kwashiorker in children), nutritional anemia ete Fat Fats are chemically triesters of alcohol (glycerol). They are solid t 20°C, NPU 100 PE ati 100 () Simple lipids- eg. tiglye the form of triglycerides). ii) Compound lipids: e.g. phospholipids (makes the biological membrane) Gi) Derived lipids- e.g, cholesterol. ‘On hydrolysis fats yield fatty acids and glycerol. Fatty acids are of two types (i) Saturated- eg, laurie, palmitic and stearic acids. Gi) Unsaturated~ They ate again of to types () Monounsate ted faty acid (MUFA)- e.g, oleic acidwe ecg fart rated fauy acid (PUFA). e.g. linoleic acid Saturated fatty acids are mainly animal fats. PUFA are mostly found in vegetable oils. Coconut and palm oils are Creptions, although they are vegetable oils but have high percentage of saturated acids. Fish oi is animal ft but it contains only PUFA and MUFA. Essential fatty acids (EFA) EFA are those that cannot be symthesized by humans. They ‘can be derived only from food. The most important EFA is, linoleic acid, which serves as a bass forthe production of other EFAs, (eg, linolenic and arachidonic acid). ‘The rich diatery sources of EFAS are safflower, corn, sunflower, soyabeen, sesame, groundnut and mustard oils. Sources () Anim tx, cow, butfalow, pig, poultry ete. The products are ghee, butir, milk, cheese, eggs, meat ete. (@) Vegetable fats- e.g, proundnot, mustard, sesame, coccondt ol (3) Other sourees~ Small quantity of fat (called invisible fat) fare found in cereals, pulses, nots and vegetables. eg. rice and Wheet carries 3% fat Visible fats are those that are seperated from 1 ir nara sources, eg ghee front milk, ol from seeds ete. Invisible fats fare those which are not visible to the naked eyes and can net be seperated. Funetions— (1) Source of high energy (9 keal/em), they spare proteins from} being used for energy (2) Serve as vehicle for fat-soluble vi (@) Support viscera of body e-g. heart, kidney and intestine (4) Fat Beneth skin provides insulation against cold (5) Cholesterol is a component of cell membranes and nerv tissue and is a precursor forthe synthesis of steroid hormon and bile acids. ier Fat requirements~ The ICMR (1989) has reccomended a dnily intake of not more than 20% of total energy make theaugh fits, The smount of 1at to be token is give in RDA table Fats and diseases (1) Obesity. Due to excessive use of fat, (@) Phrenoderma (Load skin)- Due to defficiency of EFA in diet G) Coronary heart disease- Due to high intake of saturated fats (@ Cancer- Due to high fat, risk of colon and breast cancer is increased. Carbohydrates~ Carbohydrates are chemically Carbon, Hydrogen and Oxygen. They are of three types- monosaecha- rides (Blucose, fructose), Dissecharrides (maltose, sucrose) and polysaccharides (starch), Sources— 1: Starches~ Cereals, roots and tubers 2, Sugers- Canesugar, beet roct sugar, fruit sugar et. 3. Cellulose- Indigestible to human being, e.g., distery fibres , Diatery fibres may be devided into two groups 1. Cellulose group 2. Non-cellulose group- Hemicellulese, pectin, inulin, plant ngums and mucilages. obi heart disease, constipation, LBS., ete ry fibres reduces the chances of diabetes, coronary Carbohydrates are the main source of energy (4 keals/em). ‘The carbohydrate reserve (glycogen) of a human adult is about 1e energy need of the jody fats and proteins are ured to maintain glucose homeostasis. 1) are essential for oxidation of fats and synthesis of ertain imino acids, aily requirement~ Carbohydrate intake should be 50-70% of otal energy intake. It is measured in the terms of Keals @ raft, 4se. eager ‘The required Keals/éay for different age group, sex and lie style has been given in RDA table. Deficiency disorders Protein energy malnutrition in children, ‘growth retardation, weight loss ete Vitamins (sfterste tea)- Vitemins are organic compounds, required by the body in very small amount, so these are called ‘Vitamins are divided into two groups— 1. Fat soluble- A, D, E and K 2. Water soluble~ B complex and C Vitamin A~ It includes Retinol (Vit, A) and pre vitamins he. B= (One Ioternationsl Unit of Vitamin A= 0.55 ag of retinol palmitate Thug of fixeavotene = 0.167 x Ing of Retinol Sources 2) Animal foods- Liver, eggs, butter, cheese, milk, fish, meat ‘te. Halibut (fish) liver oil is the richest (9 lakhs wg/100gm) source of vit. A, used as nutritional suppliment not as food source. (2} Plant foods— Lestty vegetables (spinach, amaranth), green and yellow fruits & vegetables (papaya, mango, pumpkin) and roots (carrot). Carrot is the richest plant source (1167 ne/10Ogm) fof vit A. In piant foods vit. Ais fotind in the form of previtamin (-carotene), which Is converted to retinol in the small intestine. (8) Fortified foods- e.g., vanaspati ghee, fortified milk ete. Panctions= (Q) It participate in the production of retinal pigments which are needed for vision in dim light. (2) I is necessary for maintaining the integrity and the normal fanetioning of glondolar and epithelial tissues which ine the intestine, respiratory and urinary teact, skin and eyes. G) Support the growth of body especially of skeleton, (A) Increases the immunity against infections. (5) Protects some epithelial cancers like bronchial cancers. ie ae Daily requirement~ 600 ug for adults. For detail see the RDA table, Defficiency disorders— (1) Xeropthelmia~ It includes, night blindness, conjunctiv Xerosis, Bitot’s spots, corneal xerosis, keratomalaci (iguifieation of comea) ete (2) Extraocular manifestation Follicular hyperkeratosis, ‘anorexia, growth retardation etc Prevention= Use of Vit. A rich diet and to follow the Vit. A prophylaxis programme in children ‘Treatment 2 lakhs LLU, (110 mg of retinol palmitate) orally for 2 days. ‘Toxicity Exess intake of retinol causes nausea, vomitingy ‘esquamation, sleep disorder, enlarged liver and papilloedema. -Complex- It is group of Thiamine (B Pantothenic Acid, Nicotinic Acid, Pycidoxin (B,, Fel and Cyanocokalamine (B,) etc ‘Thiamine (B,) oF antineuriti’ factor or antiberriberrt factor— Riboflavin (B,). Acid Source All natural food e.g. whole grain cereal, wheat, gram, yeast pubs, eilseeds and nuts. Meat, fish, eggs, vegetables and fruits contains smaller amount. MiIK is an important source of thiaesine for infant. ‘Thiamine is quickly lost from rice during the process of milling. Further losses take place during washing and cooking of rice. Italso destroyed in toast and cereals cooked with baking soda. Functions~ It is essential for the utilisation of carbobydcates. -arboxilase ‘Thymine pyrophosphate (TPP), the coenzyme of eocarbo plays pat in activating trahsketolase, which involved in the Gireet oxidation pathway for glucose. In thiamine deficiency, there 1s accumulation of pyrubie and lactic acid in the tissue fluid, Dally requirement~ 0.5 mg/1000 Keals of energy intake. For detail see the RDA table.Deficiency aieirdere baity requirement 6.6 mg/1000Keal of energy intake, For (2) Beriber ( Dry beri beri~ Nekve involvement (peripheral neuritis). (ip Wet beri beri~ Cantiae involvement (cedema, brethlessne (Gi) Infantile bert berf~ Occurs in infants of 2-4 months, wh breast-fed by a thiamine deficient mother. 2) Wernick’s encephalopathy Usually seen in alcoholles. features are ophthalmoplegia, polynuritis, atax retardation. Prevention= 1. Educating the people to eat balanced diet, containin ‘hismine 2. Avoid the use of polisied rice. 3. Stop the use of alcohol. Riboflavin (B,)~- Sources~ Milk, eggs, liver, Kidneys and green lealy vegetable Meat, fish, cereals and pluses are poor sources of B,, Gerrainato increases the ciboflavin in cereals and polses. Funetlons-Itisaco-factorin many enzymes iuvolved with energy metabolism, Dally requirement~ 0,6mg/1000Kcal of energy intake. For det see the RDA table, Deffictency dlsorders— Angular stomatitis, cheiloss, glosst nasolabial dyssebacia et Prevention Use of balanced diet Niaetn or nicotinie ackd or antipellagra vitamin— Sources~ Liver, kidney, meat, poultry. fish, legumes and groued i occurs in three forms : efficlency disordors~ It's deficiency causes pellagra Jisease. Eine disease is characterited by 3 D's ie. diarrhoea, dermatit fad dementia, In addition glorstis and stomatidis may occur. prevalent in Western Asia and Southern Africa where People depends on maize diet (niacin oceurs in bound form, which 2) Avotd the use of malze or sorghum. byridoxine (B,)~ It exists in three forms i.e., pyridoxine, bridoxal and pyridoxamine. in cereals, legumes and vegetables. tons~ It plays an important role inthe metaboli Bids fats and carbohydrates. ¢ drug) is an antagonist of By so the patient of TB taking B sre provided with a supplement of pyridoxine (IOme/day). However the defficiency of B, son, ioecurs in special conditions only. comticosteroids or detail see the RDA in Biosyaut: ‘requirement- 10 mg for a OLe/ &y fit, Milk 8 is poor sobtce Functions Wi ciency atsorder- Usually vot {1 Enema fo ha meal faba Be veto 11 cocurs in ewo form (2) Essential for normal functioning of the skin folate~ Iti rapidly absorbed from the proximal part.of servous system, himtestinewe eer Re (2) Bound folate It’s availability is uncertain, ‘Sourees- Folate derived from latin word folia (leaf). So the leafy vegetables are sources of folic acid, but rich sources are liver, meat, dairy products, eggs, milk, fruits and cereals. Over cooking destroys this vitamin, Functions~ It plays an important role in the synthesis of the nucleic acids. It is also needed for the normal development of blood cells in the marrow. Daily requirement— 0Oye/day for an adult. For detail see the RDA table. Defficiency disorders~ Megaloblastic ansemia, glossitis,chiclosis and GIT disorders (diarthoea, distention and flatulence). Severe delficiency may cause infertility or even sterity ‘The delficieney commonly found in pregnency and lactation, where the requirement is more. Prevention (1) Use of balanced diet especially during pregneney and lactation, (2) Supplimentation with iron during pregnency and lactation. Cyanocobalamin (B,,)~ It is a complex organo-metallic compound with a cobalt atom. ‘Sources Liver, kidney, meat, fish, eggs, milk and cheese. It is not found in vegetable origin food. It is also synthesized by bacteria in colon. Functions (1) It cooperates with folate in the synth is of DNA. (2) Synthesis of fatty acid in myelin sheeth. Daily requirement— 1ng/éay in an adult, For detail see the RDA table. disorders Megaloblastic anaemia (pernicious demyelinating neurological lesions in spinal cord. lus defficieney is uncommon but the person who ate strict vegetarian and do not take animal products (ineluding milk) suffer from deficiency. The absorption of B,, requires an Intrinsic factor from stomech, so the person having problem in stomach suffer ite defficiency. at ey Prevention Use of balanced diet. Vitamin C (Ascorbic Acid) Sources~ Fresh fruits (especially citrus fruits e.g., amala, guava, lime, orange. tomato) and green leafy vegetables. Germinating pulses contain good amount of vit. C. Amala (Indian gooseberry) is the richest source (600 mg/100gm) and guava (212mg/100gm) Is the second richest source of Vit. C. Vit. C is the most sensitive of all vitamins to heat. Funetions~ (1) Needed for the formation of collagen, which accounts for 25% of total body protein. Collagen provides a supporting matrix for the blood vessels, connective tissue, bones and cartilages, (2) By reducing ferric iron to ferrous iron, it facilitates the absorption of iron from vegetable foods. Dally requirement= 40mg/day for an adult. For detail see the RDA table. Defficiency disorders~ Vit C defficiency leads to scurby, the features are swollen and bleeding gums, subcutaneous bruising or bleeding into the skin or joints, delayed wound healing, anaemia and weakness, Prevention Use of fruits and green leafy vegetable in diet. Vitamin D- 1 Vit. D has two nutritionally important formas. 1. Vitamin D,~ Caleiferol, formed from irradiation of plant sterol and ergosterol. , 2. Vitamin D,~ Choléealciferol, naturally oceurring (preformed) vitamin which is found in animals, fats and fish liver oils. Vitamin D is metabolically inactive unless it undergoes ‘endogenous transformation into active metabolite (25-Hydroxy cholicalciferol in liver and then 1,25- Dihydroxycholycaleiferol in kidney. These metabolites are bound to specific transport proteins and are carried to the target tissue, bone and intestine. Vit. Dis stroed in the adipose tissue of body.ee fet Vit. D is considered ns kidney hormone because it does ‘ot meet the classical definition ofa vitamin, that i, a substance whieh must be obtained by dietary means because of a lack of capacity in the human body to synthesize It. Vit. D can be synthesized in the body by simple exposure to sunlight even for 5 minutes per day. Sources~ (1) Suntight~ By UV rays of sunlight 7-dehydrocholesterol, (steored in skin) changed into vit. D. (2) Foods Animal origin food only e.g. liver, eggs, butter, cheese, sh, homan milk, Fortified foods e.g, milk. vanaspa ‘thee, infant food ete. Fish liver oil (Halibut liver oll- $00-10000 ng/100gm) is richest source of vit. D, but itis not considered as food item. Funetions~ (2) Promotes intestinal absorption of esleium and phosphorus. (2) Stimlate normal mineralization, enhances bone resorption and affects collagen maturation, (G) Increase tubular reabsorption of phosphate. () Permits normal growth of a person, Daily requirement 2.5 yg or 100 TU for an edult. For details see the RDA table. Deficiency disorders () Rickets~ Rickets is observed in young children of 6 month to 2 yes of age, There is reduced esleiication of growing bones Clinical features are growth failure, bone deformity, museular hypotonia, tetany end convulsions due to hypocaleciaia, There is 9 elevated alkaline phosphate in the serum, The bony deformity Includes curved legs, deformed pelvis, pigeon chest, Harrison's sulcus, sickety rosary, kyphosis, scoliosis ete. The milestones of development such as walking and teething are delayed @) Osteomalacia~ This is a disease of adults especially of women during pregnency and lactation when vit. D requirement Js incereased. In osteomalacia demiencralisation of long bones lakes place which causes curved bones. se ieee se Prevention= (Q) Regular exposure to sunshine. {@) Prophylaxis of children by supplimentation of vit. D. G) Vit. D fortification of food e.g. milk. Excessive intake of Vit. D- It is harmful anorexia, nausia, vomiting, thirst and drawsiness. In severe stage Patient may lapse into comms due to cardiac arrhythmias and renal failure Vitamin E (Tocoferol)- Previously it was known as antistelity vitamin because its defficieney eaused sterlity in mouse, butt has not been seen in human being. Sources~ Vegetable oils, cotton-seed, sunflower seed. egg yolk and utter ete. Food eich ia polyunsaturated fatty seids are also ich in vitamin Functions~ Prevents the oxidation of unsaturated fatty acids. It idly Used as an antioxident. Dally requirement~ 0.8mg/gm of essential fatty acids efficiency disorders~ Not known. itamin K~ It occurs in two major forms ie. vitamin K, and K, ind may results , - Fresh geen vegetables (specially dark geen, sue Tone ae epee ow my + Win syuthesined by te lntetna bacteria, which taily provided on adeusie Supply nan Vie is stored i iver anctlons~ Stimulates the fEbduction and selene of mesy gulon factors, v0 hein blood clog ly Fequteement~ 0.3 mali for adult Soon se bch ll fants should receive a single{ntramuscular dose of vitamin K Hpreperation (0.1-0.2mg) because they have minimal stores of fotronbin at bik te lack ofa coisa mest er Defficlency dzorders~ Long terms administration of antbiile loses for more than a week may temporarily suppress the nor a malintestinal flora and may cause defficiency of vit! K. The clinical features of vit, K defficiency is bleeding (epistaxis, gum bleeding, GIT bleeding) or increase in clotting time after bleeding. Prevention— Use of Vitamin K and probiotics after use of antibiotics.Minerals (@fast HaAIt)— This is a group of micronutrients under the protective and regulative food. They have three major groups. (1) Major minerals— Calcium, phosphorus, sodium, potassium and magnesium. : (2) Trace elements-— Iron, iodine, flurine, zinc, copper, cobalt, chromium, manganese, molybdenum, selenium, nickel etc. (3) Trace contaminant with unknown function- Lead, mercury, aluminium, barium, boron etc.ee ay [Mineral [Sources Dally requirement Functions | Defficency disorders (Adult male) [Gaiciom [Milk and milk productsege, | 400-500mg Formation of bones anditeeth, [Seen with wit. D fish, green leafy vegetables coagulation of blood, contraction |defficiency es. ‘hamaraath), some lof muscles, eardise action, milk rickets and millets (cgi, peat millet), | production, celi membrane activity osteomalacia | some fruits (sitaphal) electrical activity in etina 'Phosp- [Present in all foods EqualtoCa [Formation of bones & teeth | Rarely. occurs only horus “ diseased conditions =. [Sodium [Common satand other [10-15 gms [acid-base Balancing, membrane | Muscular cramps, hy- sats activity, muscular activity ete | ponatemia,hypotent- ion, cerebral oedema etc fron | Liver. meat poultry. fish, | 28 me Formation of haemoglobin, regula-|Iron defficiency anem- green leafy vegetables, tien of body temp.helps in eatach:|in4s characterised by legumés, nuts, ollseeds, ofamine metabolism, constituents. |fmalaise, breathless cereals, jaggery and dry lof many enzymes, helpsin ©, |ness, weight loss, fruits transport oedema, pallor, gloss- iis, brite Fingers ete [iodine | See foods (sea fishsea salt | 1S0ne Essential for normal growth and | Gotre, hypothyroid and cod liver oi, small development of body sm, mental retardation, quantity in milk, meat, heating defect, speech cereals, vegetable ete defects, neuromuscular ‘weakness cretinism, intrauterine death |Fuorine [Drinking water, seafish, | 0.5 0 O8Miire | Essential for the normal TDental cares. In Excess | : cheese and tea ‘of drinking water fonctoning of bones and teeth _(>2mlitof water) dental Aurosis, skeletal fluorosis Bs