1.1 Six Classes of Nutrients (14 Files Merged)

SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
THE SUBJECT NAME HERE
UNIT I WATER TECHNOLOGY AND SURFACE CHEMISTRY
INTRODUCTION
FUNDAMENTALS OF NUTRITION
(COMMON
● Water is nature’s most wonderful, abundant and TO ECEcompound.
useful & CSE) Water is not only
UNIT NO 1
essential for the lives of animals andUNIT I but
plants, also occupies a unique position in
industries. WATER
OVERVIEW TECHNOLOGY
OF NUTRITION AND SURFACE CHEMISTRY
● It is widely used for drinking, bathing,1.1 SIX CLASSES
sanitary, OF NUTRIENTS
washing, irrigation, fire-fights, air-
conditioning and also production of industrial materials.
● Please type the topic 1 name here
● Its most important use is as an engineering material
● Please typeinthe
thetopic
steam generation.
2 name here Water is also
IIII used
VI as coolant in power and chemical plants.
● It is also used in other fields such as production of steel, rayon, paper, atomic energy,
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20BSCY101
textiles, chemicals,etc.
ENGINEERING CHEMISTRY
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FUNDAMENTALS OF NUTRITION (common to ECE & CSE)
Nutrients
The food you eat is a source of nutrients. Nutrients

are defined as the substances found in food that keep
your body functioning.
Your body needs nutrients to
Fuel your energy.
Help you grow.
Repair itself.
Maintain basic bodily functions.
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Balance is Key
For years, people held to the idea that there are “bad”
nutrients and “good” nutrients when, in fact, all nutrients play a
certain role in the body. Even those nutrients once considered “bad”
such as fats and carbohydrates perform vital functions in the body
and if one consumes too many “good” nutrients such as vitamins or
minerals there can be harmful results, as well.
These three are the framework of the Food Guide Pyramid:
Balance - Eat foods from all groups of the Food Guide Pyramid.
Variety - Eat different foods from each food group.
Moderation - Eat more foods from the bottom of the pyramid, and fewer
and smaller portions of foods from the top of the pyramid.
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The 6 Essential Nutrients
1. Water
2. Carbohydrates
3. Protein
4. Fat
5. Vitamins
6. Minerals
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Water
Did you know?

1/2 to 3/4 of the human body consists of water!
Functions in the Body:
Water carries nutrients to your cells and carries waste from your
body.
Regulates body temperature.
Dissolves vitamins, minerals, amino acids and other nutrients.
Lubricates joints.
It is recommended that teens drink 6-8 glasses (8 fl.oz each) of

water each day. This is in addition to around 4 cups of water you
get from food each day.
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Carbohydrates
Carbohydrates are the body’s main source of energy

and provide the body’s need for dietary fiber.
Food Sources:
Pasta, breads, cereals, grains, rice, fruits, milk, yogurt
and sweets.
Two types of Carbohydrates:
Starches or Complex Carbohydrates
Simple Carbohydrates
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Simple Carbohydrates
Food Sources:
Fruits, juices, milk, and yogurt.Candy, soda, and jelly.
These simple carbohydrates have a bad reputation because they are
high in calories and low in nutritional value.
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Starches or
Complex Carbohydrates
Food Sources:
Whole grain breads and cereals, pasta,
vegetables, rice, tortilla and legumes.
Function in the Body:
An excellent source of fuel (energy) for the body.
Rich in vitamins, minerals and fiber.
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Fiber
Fiber is the plant material that doesn’t break down

when you digest food. Many,but not all, complex
carbohydrates contain fiber.
Food Sources:
Oatmeal, fruits, vegetables, whole grains and legumes.
Aids in digestion.
May reduce the risk of developing some diseases like heart

disease, diabetes and obesity, and certain types of cancer.
Helps promote regularity.
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Proteins
Food Sources:
Meat, fish,eggs, poultry, dairy products, legumes, nuts
and seeds. (Breads, cereals and vegetables also
contain small amounts of protein.)
Provides energy.
Help to build, maintain, and repair body tissues.
Proteins are made up of chemical compounds called amino
acids. There are 20 amino acids.
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Amino Acids
Of the 20 amino acids, the human body is capable of producing 11 of
them.The other 9 called, “Essential Amino Acids” must be supplied by
food sources.
Two types of Protein:
Complete Proteins
Contain all 9 essential amino acids.
They are found in animal sources.
Incomplete Proteins:
Lack one or more of the essential amino acids.
They are found in plant sources.
The best way to give the body complete proteins is to eat a wide
Variety of food throughout the day.
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Fat
- The most concentrated form of food energy (calories).
Food Sources:
Butter, vegetable oils, salad dressings, nuts and seeds, dairy products
made with whole milk or cream, and meats.
Provide substances needed for growth and healthy skin.
Enhance the taste and texture of food.
Required to carry “fat-soluble” vitamins throughout
the body.
Provide energy.
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Types of Fat
Saturated Fat:
Fats that are usually solid at room temperature.
Food Sources: Animal foods and tropical oils.
The type of fat most strongly linked to high cholesterol and increased risk of
heart disease.
Unsaturated Fat:
Fats that are liquid at room temperature.
Food Sources: Olive, peanut, avacados, canola oil, nuts and seeds
Polyunsaturated Fat:
Food Sources: Vegetables and fish oils.
Provide two essential fatty acids necessary for bodily functions.
Monounsaturated• Fat:
Food Sources:• Olive oil, canola oil, nuts, seeds.
May play a role in reducing the risk of heart disease.
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Cholesterol
- A fat-like substance that is part of every cell of the body.
■ Helps the body make necessary cells including skin, and hormones.
■ Aids in digestion.
■ The human body manufactures all the cholesterol it needs. You also
get cholesterol from animal food products you eat.
When cholesterol levels are high there is a greater risk for heart disease.
Do you know what the healthy cholesterol range is for teens your age?
LDL (BAD) : 100 - 129 mg/dL ( for adults)
HDL (GOOD) : more than 60 mg/dL or higher (adults)
Total cholesterol : less than 200 mg/dL
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Vitamins
Food Sources:
Fruits, vegetables, milk, whole-grain breads, cereals
and legumes.
Unlike carbohydrates, fats, and proteins, vitamins DO NOT
provide energy (calories).
Help regulate the many chemical processes in the body.
There are 13 different vitamins known to be required each day
for good health.
Vitamins are separated into two types: Fat Soluble & Water
Soluble Vitamins.
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Fat/Water Soluble Vitamins
Fat Soluble Vitamins

Vitamins A, D, E, K
Require fat for the stomach to allow them to be carried into the bloodstream for
use (absorption).
Can be stored in the body for later use.
Water Soluble Vitamin
Vitamins C and B-complex
Require water for absorption.
Easily absorbed and passed through the body as waste.
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Vitamin A
Food Sources:
Dark green, leafy vegetables, deep yellow and orange fruits
and vegetables, liver, milk, cheese, and eggs.
Helps keep skin and hair healthy.
Aids in night vision.
Plays a role in developing strong
bones and teeth.
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Vitamin D
Food Sources:
Vitamin D fortified milk, egg yolk, salmon, and liver.
Non food Source: the sun.
Helps the body use calcium and phosphorus.
Plays a role in building strong bones and teeth.
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Vitamin E
Food Sources:
Whole-grain breads and cereals; dark green, leafy vegetables; dry
beans and peas; nuts and seeds; vegetable oils; margarine; liver.
Helps form red blood cells, muscles, and other tissues.
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Vitamin K
Food Sources:
Dark green and leafy vegetables (such as spinach, lettuce,
kale, collard greens), and cabbage.
Helps blood to clot.
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Vitamin B-complex
Food Sources:
Whole grain and enriched breads and cereals; dry bean and peas; peanut
butter; nuts; meat; poultry; fish; eggs; milk.
Helps the body use the energy from the foods we eat.
Helps brain, nerves, and muscles function.
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Vitamin C
Food Sources:
Citrus fruits, strawberries, kiwi, broccoli,
tomatoes, and potatoes.
Helps heal wounds.
Helps maintain healthy bones, teeth,
and blood vessels.
Helps body fight infection.
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Minerals
Food Sources:
Meats, beans, nuts, fruits, vegetables, dairy products, and
grains.
Functions in the Body:
The body depends on minerals for practically every process
necessary for life.
Minerals actually become part of the body.
The body requires 16 minerals daily.
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Minerals
Calcium
Phosphorus
Magnesium
Sodium
Potassium
Iron
Others include:
Iodine, Zinc, Copper, Sulfur, Chloride, etc.
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Calcium & Phosphorus
Food Sources:
Dairy Products: milk, cheese, ice cream, green leafy vegetables, canned
sardines and other processed fish eaten with bones.
Helps build and maintain healthy bones and teeth.
Helps heart, nerves, and muscles work properly.
Deficiency (lack) of calcium & phosphorus leads to osteoporosis.
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Iron
Food sources
Liver, kidney, heart, meat, egg yolk, dried beans and peas,
spinach, cried out fruit, whole-grain & enriched breads &
cereals, nuts.
Helps make hemoglobin in red blood cells.
Helps cells used oxygen.
Deficiency (lack) of iron leads to anemia.
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Sodium
Food sources
Processed & prepared foods. Canned
vegetables, soups, pickles, lunch meats, ham, bacon,
sausage, hotdogs, and frozen foods. Salt/sodium is
used to preserve food and improve the taste and
texture of food.
Condiments. Table salt, soy sauce,
ketchup, mustard, BBQ sauce, steak sauce
Natural sources. Some meats, poultry, dairy
products (esp. cheeses) and vegetables.
The main sources of
sodium in the average
U.S. diet.
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Sodium

Helps maintain the right balance of fluids in your body.
Helps transmit nerve impulses.
Influences the contraction and relaxation of muscles.
Excess sodium can lead to hypertension (high blood
pressure), a condition that can lead to cardiovascular and
kidney diseases.
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Nutrient Deficiency
A nutritional deficiency occurs when your body

doesn’t get enough nutrients.
Symptoms:
At first the symptoms may not seem serious. They may
include: tiredness, difficulty sleeping or concentrating,
frequent colds, and weight loss or gains.
However, if the deficiency is not corrected the symptoms
may get more serious and effect the skin, eyes, and
bones.
The best way to avoid a nutrient deficiency is to eat a well
balanced diet.
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6 classes of nutrients video link
https://youtu.be/NSDAa-M4SPQ
https://www.youtube.com/watch?v=inEPlZZ_SfA
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Thank you
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
INTRODUCTION
● Water is nature’s most wonderful, abundant and useful compound. Water is not only
FUNDAMENTALS
UNIT NO 1 OF NUTRITION
essential for the lives of animals and(common to ECE &occupies
plants, but also CSE) a unique position in
industries. WATER
UNIT -I TECHNOLOGY AND SURFACE CHEMISTRY
● It is widely used for drinking, bathing, sanitary, washing, irrigation, fire-fights, air-
conditioning and also production of industrial
OVERVIEWmaterials.
● Please typeOFtheNUTRITION
topic 1 name here
● Its most important use is as an engineering
1.1. Introduction
material
thetopic
steam generation.
I usedI as coolant in power and chemical plants.
III
20BSCY101
V chemicals,etc.
textiles,
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INTRODUCTION
Food is a mixture of chemicals, some of which are essential for

normal body functions. These chemicals are called nutrients.
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Nutrients are required for various processes in the body.
They serve as a source of energy for muscle contraction and cellular

functions.
Some of them are also important to the structure of bones, muscles, and all
cells.
Some of the nutrients also help in regulating bodily processes such as blood
pressure, energy production, and temperature regulation.
In a true sense, a nutrient may be defined as a chemical whose absence

from the diet (for a long time) results in specific change in health, i.e. lead to
deficiency symptoms.
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FUNDAMENTALS OF NUTRITION (common to ECE &CSE)
A nutrient thus may be referred to as any substance in food that the

body can use to obtain energy, synthesize tissues, or regulate
functions.
A substance that must be obtained in the diet, because the body

either cannot make it or cannot make adequate amounts of it, is
referred to as an essential nutrient.
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FUNDAMENTALS OF NUTRITION (common to ECE &CSE)
Learning Outcomes:
Students should be able to:
● Define six classes of nutrients

● Calculate energy values from food
● using RDA
● Brief the Nutritional status
● Understand Nutritional requirement
● Understand Malnutrition
● Brief describe Nutritional assessment
● Explain Dietary recommendations
● Know the necessity of Balanced diet planning
● Follows Diet planning principles
● Brief Dietary guidelines
● Classify Food groups
● Understand Exchange lists
● Follow Personal diet analysis
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Definition:
FOOD:
What we eat and drink to help keep us alive and well, to help us
grow, develop, work and play is called food. Food is anything
edible
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How food keeps us healthy?
Food is needed for energy and nutrients to exist;
it provides energy for work, and warmth for the body.
Everybody also needs food to build, maintain and repair their body.
It is also required for control of body processes and for protection against
disease and infections.
By performing these functions, food helps us to keep healthy, warm, well-

nourished, free of infections and alive.
By helping us to understand how food and nutrients work, the science of

nutrition plays a fundamental role in the promotion of health, in the
prevention of illness and in the restoration of health following illness or injury.
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What does food do for our body?
As we just learnt, food contains chemical substances

called nutrients and these are found in varying amounts
and combinations in different foods. Nutrients are the
part of food which the body uses to:
· build tissues
· produce energy
· keep healthy.
https://youtu.be/qzzftxZyOQh0
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NUTRIENTS:
A substance that provides nourishment essential for the maintenance of life and
for growth.
NUTRITION:
The process of nourishing or being nourished, especially the process by which a
living organism assimilates food and uses it for growth and for replacement of tissues.
The science or study that deals with food and nourishment, especially in humans.
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CLASSIFICATION OF NUTRIENTS:
A person’s body cannot produce everything that it needs to function. There are six
essential nutrients that people need to consume through dietary sources to
maintain optimal health.
The World Health Organization (WHO) note that essential nutrients are crucial in
supporting a person’s reproduction, good health, and growth.
The WHO divide these essential nutrients into two categories.
Micronutrients and Macronutrients.

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Micronutrients are nutrients that a person needs in small doses.

Micronutrients consist of vitamins and minerals.
Although the body only needs small amounts of them, a deficiency can cause ill
health.
Utilization and conservation of this energy to build and maintain the body requires
the involvement of vitamins and minerals, which function as coenzymes, and
co- catalysts. Since vitamins and minerals are needed in comparatively small
amounts in the diet, they are designated as micronutrients.
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Macronutrients are nutrients that a person needs in larger amounts.

Though all of these regulate body processes and contribute to body structure,
carbohydrates, fats, and proteins are the sources of energy for the body. Since
these are needed in large amounts in the diet, they are referred to as
macronutrients.
Several mineral functions as buffers in the miraculous watery arena of metabolism,

water thus is the most important amongst all the nutrients.
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THE IMPORTANCE OF NUTRIENTS:
The nutrients we get from the food we eat will affect the size and shape of our
body.
The use of nutrients to build tissues and supply energy at various stages of
our life is explained here.
Using nutrients to build tissue
The human body consists of different types of nutrients. For example, a

person who weighs 50 kg consists of 31 kilograms of water, 9 kg of protein, 7
kg of fat and 3 kg of minerals. Therefore, besides water, the most important
building nutrient is protein. Fat is also important to build cells and energy
stores. Some minerals are important, for example calcium, which is necessary
to build bones and teeth, and iron which helps to build haemoglobin in the
blood.
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SIX CLASSES OF NUTRIENTS:

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Think for a while, what happen if food sources doesn’t provide

sufficient nutrients.
Let start to explore in detail about six classes of Nutrients:
Youtube link
https://youtu.be/tT9vvZvTvvI
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
INTRODUCTION
● Water is nature’s most wonderful, abundant
(common to useful
and ECE & compound.
CSE) Water is not only
UNIT
UNIT NO 1
1 but also occupies a unique position in
essential for the lives of animals and plants,
industries. WATER TECHNOLOGY AND SURFACE CHEMISTRY
OVERVIEW OF NUTRITION
1.2.1 RDA
thetopic
steam generation.
IIII used
V I as coolant in power and chemical plants.
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20BSCY101
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FUNDAMENTALS OF NUTRITION (COMMON TO ECE & CSE)
Recommended dietary allowances
RDA is defined as the

nutrients present in the diet
which satisfy the daily
requirement of nearly all
individuals in a population.
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Recommended dietary allowances
The requirement for a particular nutrient is the minimum amount that needs to be
consumed to prevent symptoms of deficiency and to maintain satisfactory level of
the nutrient in the body.
For example in case of infants and children, the requirement may be equated
with the amount that will maintain a satisfactory rate of growth and development
.
Similarly for an adult the nutrient requirement is the amount that will maintain
body weight and prevent the depletion of the nutrient from the body which
otherwise may lead to deficiency.
In physiological condition like pregnancy and lactation, adult women may need
additional nutrients to meet the demand of fetal growth along with their own
nutrient needs.
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Now within each group (say infants or an adults etc) there may be individual
variations in the nutrient requirements. For instance, there may be a period of low
intake or the quality of the diet may vary, similarly the effect of cooking and
processing may be different and bioavailability of the nutrient from the diet may
also vary.
So how do we account for this?
Well a safety factor is added over and above the nutrient requirement for each
group to arrive at the Recommended Dietary Allowances.
Bioavailability refers to the release of nutrient from the food, its absorption in
the intestine and bio-response
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RECOMMENDED DIETARY ALLOWANCES

This implies addition of safety factor amount to the estimated requirement to
cover
• Variation among individuals
• Losses during cooking

• Lack of precision in estimated requirement
Recommended Dietary Allowances = Requirements + Safety factor
The Recommended Dietary Allowances (RDA) are the levels of intake of

the essential nutrients that are judged to be adequate or sufficient to meet
the nutrient requirement of nearly all (97 to 98 percent) healthy individuals
in a particular life stage and gender group.
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Factors that affect RDA
RDA of an individual depends on many factors like:

1. Age
2. Sex
3. Physical work NOTE: RDA's do not apply to
1. Sedentary people who are suffering from
disease which influence the
2. Moderate
nutrient intake. They only
3. Hard (Heavy) apply to healthy people.
4. Physiological stress
1. Pregnancy
2. Lactation
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Factors that affect RDA

For all the nutrients (except energy) estimates of allowances are arrived at
by determining the average. Taking mean requirement of nutrients and
adding to it twice the standard deviation of the mean.
Requirement = Mean ± 2SD
The value will meet more than 97.5% of the population which is composed
of individuals with a satisfactory normal distribution of requirements.
RDA takes into account the variability that exists in the requirement of a
given nutrient between individuals in a given population group. So RDA is
neither minimal requirement nor necessarily optimal level of intake.
Rather, RDA is the safe and adequate level, which incorporates margin
of safety intended to be sufficiently generous (high enough) to encompass
the presumed variability in requirements among individuals and meet the
needs of almost all healthy people
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RDA for Indian nationals
ICMR has defined well nourished Indian adults

who had satisfactory growth during childhood as
• Reference man
• Reference woman
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ICMR’s Reference for Woman
1. between 20-39 years of age

2. healthy and weighs 50kg.
3. may be engaged 8 hours in general household
work or in light industry or in any other
moderately active work.
4. 8 hours in bed
5. spends 4-6 hours sitting or moving around in light
activity
6. 2 hours walking or active recreation or household
chores.
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ICMR’s Reference for Men men
1. between 20 – 39 years of age

2. weighs 60 kg
3. free from disease and physically fit for active work.
4. employed for 8 hours
5. 4-6 hours sitting and moving about
1. 2 hours in walking or in active recreation or

household duties
2. 8 hours in bed
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Recommended Dietary Allowances (RDA) for Indian Population

For the Indian population, the dietary standards have been computed by the Indian
Council of Medical Research (ICMR).
These recommendations have been published as "Nutrient Requirements and
Recommended Dietary Allowances for Indians" (ICMR 2010) The
recommendations are constantly revised whenever new data is available. The last
recommendations were revised in 2010, based on the new guidelines of the
International Joint FAO/WHO/UNU Consultative Group and based on the data on
Indians that had accumulated after 1989 recommendations.
To help you understand these recommendation here are a few highlights:
1. Note, the RDA for Indians are presented for the different age categories: 0-6
months, 7 to 12 months, 1 – 3 years, 4 – 6 years, 7 – 9 years, 10 – 12 years, 13 – 15
years,16 – 18 years, adult man and women..
2. Recommendations are given for energy and all other nutrients including proteins,
visible fat, calcium, iron, retinol, Beta Carotene, thiamine, riboflavin etc.
3. Recommended dietary allowances for adults are based on sex (male, female), body
weight and physical activity level (i.e. Sedentary, Moderate and Heavy work) .
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4. RDA for energy is expressed in kilocalories (Kcal), for proteins, fats in

grams (g), and for calcium, iron, vitamins and minerals in milligram (mg) or
microgram.
5. RDA for protein is based on body weight. The relationship can be
expressed as 1g protein per kg body weight in the case of adults. It varies for
other age categories.
6. RDA for energy and protein are given as additional intakes in pregnancy
and lactation, indicated by a ( " + " sign). This requirement is over and above
the normal requirement of adult women. RDA for other nutrients are given as
total intake figures.
7. In infancy RDA's for energy, protein, iron, thiamin, riboflavin and niacin are
expressed as per kg body weight (expected for a healthy, normal growing
infant of a particular age)
8. RDA for Vitamin A have been given in terms of retinol or alternatively in
terms of Beta Carotene.
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ICMR’s Reference m((en
Scientists have prescribed RDA for adults, depending in the level of activity of
individual.
Sedentary workers: Those who sit and do work

using brain and hands.
• Ex: teachers; clerks, typists, officers

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ICMR’s Reference men

Moderate workers: Works vigorously for a few hours using
many parts of the body like hands, feet and muscles.
• Ex: postman; mali; maid servant; housewife doing all

household work.
Heavy workers: Use different parts of body for several hours.
• Ex: rickshaw pullers; coolies; workers in mines;

sports persons, masons etc.
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Energy Requirements
• The unit of energy, which has been in use in nutrition for a long time,
is Kilocalories (kcal).
• physical activity ratio (PAR) is expressed as the ratio of the energy
cost of an individual activity per minute to the cost of the basal
metabolic rate (BMR) per minute.
Energy cost of an activity per minute

Physical Activity Ratio (PAR) =
Energy cost of basal metabolism per
minute
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Nutrient requirements and dietary allowances

for Indians
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Energy Requirements
Energy cost of daily activities in PAR
values
Activities
Indian data International data
Sitting quietly 1.20 1.25

Comparison of
Standing quietly 1.40 1.33
energy cost of some
Sitting at desk 1.30 1.36
common daily
Standing + 2.0 1.95
activities in terms of doing lab work
PAR values Harvesting 3.6 3.5
Hand saw 7.4 7.5
Typing (sitting) 1.58 1.69
Walking 3 MPH 3.71 3.77
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Energy Requirements
Energy Requirements (kcal/kg)
Age
Male Female
Children (1-3yrs) 910 830
Children (4-6yrs) 1230 1200
(6-7yrs) 1510 1400
(8-10yrs) 1750 1630
(11-12yrs) 2180 2010
Adolescent (13-15yrs) 2580 2140
(16-18yrs) 3060 2450
Adult male 2400-3900 kcal/kg Pregnant woman 2200 kcal/kg

Adult female 1900-3000 kcal/kg Lactating women 2600 kcal/kg
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Protein Requirements
• Net protein utilization • Varies from 45-55 in Indians
Protein Requirements
Age (g/kg)
0-6 months 2.3-1.8

7-12 months 1.8-1.5
1-12 yrs. 17-41
13-18 55-60 boys/ 55 girls
Adult man 55
Adult woman 45
Pregnant woman 55
Lactating Woman 65
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Fat Requirements
• 40% or more is associated with diseases
• Needed for linolenic acid, arachidonic acid, absorption of Vitamin A and other
fat soluble vitamins.
Fat Requirements
Age % of total calories
Infants 30
Children up to 15 yrs. 15
adolescents 15
Adults 10
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Iron Requirements • It is assumed that 10% of food

iron is absorbed
Iron Requirements
Age mg/kg
Infants 1
Children up to 12 yrs. 15-20
Adolescents 25 boys/ 35 girls
Adults 20 man / 30 woman
Pregnancy 40
Lactation 30
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Iron
Age Requirem
ents g
Infants 0.5-0.6
Children up to 12 yrs. 0.4-0.5
13-15 0.6-0.7
16-18 0.5-0.6
Adults 0.4-0.5
Pregnancy 1
Lactation 1
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Vitamin A Requirements
Iron
Age Requirem
ents
µg/kg
Infants 300-400
Children up to 3 yrs. 250
4-6 yrs 300
7-9 yrs 300
10-12 yrs 600
Adolescents 750
Adults 750 man / 750 woman
Pregnancy 750
Lactation 1150
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RDA -Recommended Dietary Allowances

. Recommended Dietary Allowances (RDAs) are the levels of intake of
essential nutrients that, on the basis of scientific knowledge, are judged by the
Food and Nutrition Board to be adequate to meet the known nutrient needs of
practically all healthy persons.
DRA - Dietary Reference intake

The Dietary Reference Intake is a system of nutrition recommendations from the
Institute of Medicine of the National Academies. It was introduced in 1997 in
order to broaden the existing guidelines known as Recommended Dietary
Allowances.
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RDAs- limitations
No RDA for every nutrient

Food analyses differ
Not user friendly for public
No data for fiber, cholesterol, fat
Applicable only to healthy persons
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USES OF RDA
Basis for all feeding program (School lunch program)
To interpret food consumption record to understand nutritional needs
To develop and evaluate the new food productions
To develop the nutritional education program
To understand nutritional needs
Guidelines for public food program

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Comparison of individual intakes to the RDA allows an estimate to be made about

the probable risk of deficiency among individuals.
Modifying nutrient requirements in clinical management of diseases.
To help public health nutritionists to compose diets for schools, hospitals, prisons
etc. For health care policy makers and public health nutritionists to design,
develop nutrition intervention programmes and policies.
For planning and procuring food supplies for population groups.
For evaluating the adequacy of food supplies in meeting national nutritional needs.
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FUNDAMENTALS OF NUTRITION(COMMON TO ECE & CSE)
For interpreting food consumption records of individuals and populations.
For establishing Standards for the national feeding programmes implemented by

the Governments for its vulnerable population.
For designing nutrition education programmes for the masses, For developing new
food products and dietary supplements by the industry.
Establishing guidelines for the national labeling of packaged foods (by Food
Standards Safety Authority of India (FSSAI).
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YouTube video link
https://youtu.be/lywSrbU9yqs
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THANKS
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MULTIPLE CHOICE QUESTIONS LINK
https://forms.gle/s1SKeFs71DMMuSbz5
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
INTRODUCTION FUNDAMENTALS OF NUTRITION

(common
● Water is nature’s most wonderful, abundant and to ECEcompound.
useful & CSE) Water is not only
UNIT NO 1
essential for the lives of animals andUNIT 1 but
● It is widely used for drinking, bathing,1.2.2sanitary,
NUTRITIONALwashing, irrigation, fire-fights, air-
STATUS
thetopic
steam generation.
IIII used
20BSCY101
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Nutritional Status - Definition
Nutritional status is a requirement of health of a person convinced by

the diet, the levels of nutrients containing in the body and normal
metabolic integrity.
Normal nutritional status is managed by balance food consumption and
normal utilization of nutrients.
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LEARNING OBJECTIVES
By the end of this lecture the reader should be able to:
To know the different methods for assessing the nutritional status
To understand the basic anthropometric techniques, applications & reference

standards
INTRODUCTION
1. The nutritional status of an individual is often the result of many inter-

related factors.
2. It is influenced by food intake, quantity, quality & physical health.
3. The spectrum of nutritional status spread from obesity to severe
malnutrition
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Nutritional Assessment Why?
The purpose of nutritional assessment is to:
Identify individuals or population groups at risk of becoming malnourished
Identify individuals or population groups who are malnourished
To develop health care programs that meet the community needs

which are defined by the assessment
To measure the effectiveness of the nutritional programs & intervention once

initiated
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Methods of Nutritional Assessment
Nutrition is assessed by two types of methods;

Direct and indirect methods.
The direct methods deal with the individual and measure objective criteria,
while indirect methods use community health indices that reflects nutritional
influences.
Direct Methods of Nutritional Assessment
These are summarized as ABCD
1. Anthropometric methods
2. Biochemical laboratory methods
3. Clinical methods
4. Dietary evaluation methods
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Indirect Methods of Nutritional Assessment
These include three categories:
1. Ecological variables including crop production

2. Economic factors
e.g. per capita income, population density & social habits
1. Vital health statistics particularly infant & children's under 5 mortality &
fertility index
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CLINICAL ASSESSMENT
It is an essential features of all nutritional surveys.
It is the simplest & most practical method of ascertaining the

nutritional status of a group of individuals
It utilizes a number of physical signs, (specific & non specific), that are known to be
associated with malnutrition and deficiency of vitamins & micronutrients.
Good nutritional history should be obtained
General clinical examination, with special attention to organs like hair, angles of the
mouth, gums, nails, skin, eyes, tongue, muscles, bones, & thyroid gland
Detection of relevant signs helps in establishing the nutritional

diagnosis
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CLINICAL ASSESSMENT
ADVANTAGES
Fast & Easy to perform
Inexpensive
Non-invasive
LIMITATIONS
Did not detect early cases
Clinical signs of nutritional deficiency

Hair
Spare & thin
Easy to pull out
Corkscrew coiled hair
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EYES
Night blindness
Exophthalmia
Vitamin
Photophobia A
deficiency
Blurring
Conjunctival inflammation
Vit B2 &
vit A
deficiencies
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NAILS
Spooning Iron deficiency
Transverse lines Protein deficiency
SKIN
Pallor, Follicular Folic acid, iron, B12
hyperkeratosis Vitamin B & Vitamin C
Flaking dermatitis PEM, Vit B2, Vitamin
A, Zinc & Niacin
Pigmentation,
desquamation Niacin & PEM
Bruising, purpura Vit K, Vit C & folic acid
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THYROID
In mountainous areas and far
from sea places Goiter is a
reliable sign of iodine deficiency
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Anthropometric Methods
Anthropometry is the measurement of body height, weight & proportions.
It is an essential component of clinical examination of infants,
children & pregnant women.
It is used to evaluate both under & over nutrition.
The measured values reflects the current nutritional status & don’t
differentiate between acute & chronic changes
Other anthropometric Measurements

Mid-arm circumference
Skin fold thickness
Head circumference
Head/chest ratio
Hip/waist ratio
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Anthropometric for children

Accurate measurement of height and weight is essential. The
results can then be used to evaluate the physical growth of the
child.
For growth monitoring the data are plotted on growth charts over a
period of time that is enough to calculate growth velocity, which can
then be compared to international standards.
Growth Monitoring Chart
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Measurements for adults
Height:
Subject stands erect & bare footed on a stadiometer with a movable
head piece. The head piece is leveled with skull vault
& height is recorded to the nearest 0.5cm.
WEIGHT MEASUREMENT
Use a regularly calibrated electronic or balanced-beam
scale.
Spring scales are less reliable.
Weigh in light clothes, no shoes
Read to the nearest 100 gm (0.1kg)

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Nutritional Indices in Adults

The international standard for assessing body size in adults is the body
mass index (BMI).
BMI is computed using the following
Formula: BMI = Weight (kg) / Height (m²)
Evidence shows that high BMI (obesity level) is associated with type 2
diabetes & high risk of cardiovascular morbidity
BMI (WHO - Classification)
BMI < 18.5 = UnderWeight
BMI 18.5-24.5= Healthy weight range
BMI 25-30 = Overweight (grade 1 obesity)
BMI >30-40 = Obese (grade 2 obesity)
BMI >40 = Very obese (morbid or grade 3
obesity)
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Waist/Hip Ratio
Waist circumference is Measured at the level of the umbilicus to the
nearest 0.5 cm.
The subject stands erect with relaxed abdominal muscles,

arms at the side, and feet together.
The measurement should be taken at the end of a normal expiration.
Waist circumference predicts mortality better than any other

anthropometric measurement.
It has been proposed that waist measurement alone can be used to

assess obesity and two levels of risk have been identified.
https://youtu.be/jyL8UfGZMJE
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Waist circumference
Level 1 is the maximum acceptable waist circumference irrespective of the adult
age and there should be no further weight gain.
Level 2 denotes obesity and requires weight management to reduce the risk of
type 2 diabetes & CVS complications.
Hip
Circumferen
Measured at the point of greatest circumference around hips
ce
&buttocks to the nearest 0.5cm.
The subject should be standing and the measurer should squat beside
him.
Both measurement should taken with a flexible, non-stretchable tape in close

contact with the skin, but without indenting the soft tissue.
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Interpretation of WHR
High risk WHR= >0.80 for females & >0.95 for males
i.e. waist measurement >80% of hip measurement for women and >95% for
men indicates central(upper body) obesity and is considered high risk for
diabetes & CVS disorders.
A WHR below these cut-off levels is considered low risk.
Advantages
Objective with high specificity & sensitivity
Measures many variables of nutritional significance (Ht,Wt,MAC,HC, skin fold
thickness, waist & hip ratio & BMI).
Readings are numerical & gradable on standard growth charts
Readings are reproducible.
Non-expensive & need minimal
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Limitations of Anthropometry
Inter-observers errors in measurement
Limited nutritional diagnosis
Problems with reference standards, i.e.local versus international standards.
Arbitrary statistical cut-off levels for what considered as abnormal values.

https://www.youtube.com/watch?v=HtFC2AD2oPM
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DIETARY ASSESSMENT
Nutritional intake of humans is assessed by five different methods.

These are:
24 hours dietary recall
Food frequency questionnaire
Dietary history since early life
Food dairy technique
Observed food consumption

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24 Hours Dietary Recall
A trained interviewer asks the subject to recall all food & drink taken in the
previous 24 hours.
It is quick, easy, & depends on short-term memory, but may not be truly
representative of the person’s usual intake
FOOD FREQUENCY QUESTIONNAIRE
In this method the subject is given a list of around 100

food items to indicate his or her intake (frequency &
quantity) per day, per week & per month.
Inexpensive, more representative & easy to use.

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Food Frequency Questionnaire
Limitations:
Food Frequency Questionnaire Errors with estimating serving size.
Needs updating with new commercial food products to keep pace with
changing dietary habits.
DIETARY HISTORY
It is an accurate method for assessing the nutritional status.

The information should be collected by a trained interviewer.
Details about usual intake, types, amount, frequency & timing needs to be
obtained.
Cross-checking to verify data is important.
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FOOD DAIRY
Food intake (types & amounts) should be recorded by the subject at the time
of consumption.
The length of the collection period range between 1-7 days.Reliable but
difficult to maintain.
Observed Food Consumption
The most unused method in clinical practice, but it is recommended for research
purposes.
The meal eaten by the individual is weighed and contents are exactly
calculated.
The method is characterized by having a high degree of accuracy but

expensive & needs time & efforts.
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Interpretation of Dietary Data

1. Qualitative Method
Using the food pyramid & the basic food group method in to
5 groups (fat & oils, bread & cereals, milk roducts, meat-fish - poultry,
vegetables & fruits)
Different
2. Quantitative nutrients
Method are classified
The amount of energy & specific nutrient in each food consumed cab be
calculated using food composition tables & then compare it with the
recommended daily intake.
determine the number of
fromserving
each group &
compare it with minimum
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Biochemical Laboratory Method
Initial Laboratory Assessment
Heamoglobin estimation is the most important test & useful index of the
overall state of nutrition.
Beside anemia it also tells about protein & trace element nutrition.
Stool examination for the presence of ova and/or intestinal parasites.

Urine dipstick & microscopy for albumin, sugar and blood.
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Specific Lab Tests

Measurement of individual nutrient in body fluids (e.g.serum retinol, serum
iron, urinary iodine, vitamin D)
Detection of abnormal amount of metabolites in the urine.
(e. g. urinary creatinine/hydroxyproline ratio)

Analysis of hair, nails & skin for micro-nutrients.
Advantages of Biochemical Method
● It is useful in detecting early changes in body metabolism & nutrition before

the appearance of overtall clinical signs.
● It is precise, accurate and reproducible.
● Useful to validate data obtained from dietary methods e.g.
comparing salt intake with 24-hour urinary excretion.
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Limitations of Biochemical Method

Time consuming
Expensive
They cannot be applied on large scale
Needs trained personnel & facilities

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Youtube video link
https://youtu.be/ouRD-hoLFeI
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Thank you
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MULTIPLE CHOICE QUESTION LINK

https://docs.google.com/forms/d/1_uDlR2Og
w2PEH1Y3_dmneOTVUrEsOCKHEWi9MAc
GfsE/edit
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY

(common to ECE & CSE)
UNIT
UNIT NO11
essential for the lives of animals and plants, but also occupies a unique position in
industries. WATER TECHNOLOGY
OVERVIEW OF NUTRITION AND SURFACE CHEMISTRY
● It is widely used for drinking, bathing,1.2.3sanitary,
NUTRITIONALwashing,REQUIREMENTS
irrigation, fire-fights, air-
thetopic
steam generation.
IIII used
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20BSCY101
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NUTRITIONAL REQUIREMENTS
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Animal origin
Plant origin
FOOD OR DIET
Substance that living beings eat to fill their hunger
FUNCTIONS
Providing Energy
Bodybuilding, protection & Growth
Regulation of body functions & internal conditions
Ensuring Health
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Nutrients
Food, or any nourishing substance assimilated by an organism, and

required for growth, repair, and normal metabolism
All living things need nutrients to sustain life and growth.

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FUNDAMENTALS OF NUTRITION (common to ECE &
CSE)
Nutrients
Nutrients may be grouped into macronutrients and micronutrients
depending on the amount required.
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Nutrients
Macronutrients
Micronutrients
Carbohydrates
60-70% of Daily energy intake. Vitamins &
Protein
Minerals
7-15% (At least 10%)
Fats
10-30%
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• Personal Energy Requirement= BER + EER
Basic Energy Requirement (BER) + Extra Energy Requirement (EER)
BER includes BMR & General Daily Activities
• For Every Kg of Body Wt: 1.3 calories is required every hour

• E.g:- 50 Kg Person 1.3 x 24 hours x 50 Kg = 1560 Cal / Day
EER:- For Each hour’s training an additional 8.5 Cal for each Kg of Body Wt: is
required
For a 2 hour training session
50 Kg athlete would require 8.5 X 2 hours X 50 = 850 Calories
E.g:- Athlete
50 Kg Person ( BER + EER ) 1560 + 850 = 2410 Calories
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Nutritional requirement in children

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Daily Intake of Energy
Group Body Weight Kcal /Kg/24hrs: Kcal
(Approximate)
Kg
Infancy
0-6 months 118 Kcal /Kg /Day

7-12 months 108 Kcal /Kg /Day
Children !
1-3 Years 12.03 100 1240

4-6 Years 18.87 90 1690
7-9 Years 26.37 80 1950
Kcal or Food Calorie:- ( Unit of Heat) ----- measuring Energy produced by Food
Defined Amount of Heat Temp: of 1 Kg of water through 10C. (1 KJ = 0.239 Kcal )
Fuel Value : Total No: of calories from 1 Gm of any metabolized Food
(Nutrient)
Carbohydrates & Protein 4 cal / gm , Fat = 9 cal / gm
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Nutritional Requirement for Adults & Old

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Nutritional Requirement
Group Body Kcal /Kg/ 24 hrs: Kcal

Weight (Approximate)
Kg
Reference Males 60 Male Female

Light work 2425 1875
Moderate work 50 2875 2225
Heavy work 45 3800 2925
In Old Age
Female 40 BMR is less, so Requirement is less

50 Ys: 2500 Kcal/ Day
70 Ys: 2000 Kcal/ Day
But Diet of Old person must contain
Adequate amount of Protein, Vit: & Ca.
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Nutritional Requirement for Adult, Pregnancy & Lactation

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Nutritional Requirement
Group Body Kcal /Kg/ 24 Energy

Kcal
Weight hrs: Allowance
(Approximate) / Day
Kg
40 MJ
Reference Female 50 Female
Light work 1875
Moderate 2225
work Heavy 2925
work
Pregnancy + 300
(Require more Energy)
Additional Diet must be
Lactation taken.
(First 6 months) + 550
(6-12 months) + 440
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IMPORTANT NUTRIENTS FOR PREGNANCY
Folate
Iron
Calcium
Vitamin D
Vitamin A
https://www.youtube.com/watch?v=V3kYV2tUqgY
&t=315s
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CARBOHYDRATES
Name of Food Quantity Kcals
Bread 1 piece 80 Kcal
Biscuit (Plain) 1 piece 60 Kcal
Biscuit (Sweet) 1 piece 80 Kcal
Flour 100 Gm 345 Kcal
Rice 100 Gm 345 Kcal

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MEAT
Chicken 100 Gm 130 Kcal
Mutton 100 Gm 180 Kcal
Beef 100 Gm 200 Kcal
Egg Fried 110 Kcal

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PULSES
Name of Quantity Kcals

Food
Pulses Mash 100 Gm 345 Kcal
Pulses Chana 100 Gm 370 Kcal
Pulses Maki 100 Gm 340 Kcal
Pulses Moong 100 Gm 348 Kcal
Pulses Masoor 100 Gm 345 Kcal

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DRINKS
Water 6-8 Glasses None
Milk 1 Glass 160 Kcal
Tea 1 Cup with 2 Tea spoon 95 Kcal
Pepsi, Coca 1 Bottle 110 Kcal
Mirinda, Fanta 1 Bottle 130 1 Bottle

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FRUITS
Orange 1 (medium size) 40 Kcal
Apple 1 (medium size) 50 Kcal
Guava 1 (medium size) 50 Kcal
Banana 1 (medium size) 65 Kcal
Mango 1 (medium size) 75 Kcal

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FACTORS AFFECTING NUTRITIONAL NEED
• AGE (More Food is needed in younger)

• SEX (Male requires more calories)
• PHYSICAL ACTIVITY (Laborer require more calories)

• PHYSIOLOGICAL FACTORS
(Female require more iron in pregnancy, lactation & in menses)
• CLIMATE (In cold more energy food is required

• STATE OF HEALTH
(In convalescence more proteins & minerals are required
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YouTube video link
https://youtu.be/BMwc8CT4vRM
https://www.youtube.com/watch?v=MAtYiVt7-gU
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THANKS
OBT553
Multiple choice questions link
https://forms.gle/H2SK9VLq2jWydAYv8
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
INTRODUCTION
(COMMON
● Water is nature’s most wonderful, abundant and TO ECEcompound.
useful AND CSE)Water is not only
UNIT
UNITNO - I1
● It is widely used for drinking, bathing, 1.3.1sanitary,
BALANCED washing, irrigation, fire-fights, air-
DIET PLANNING
thetopic
steam generation.
I used
III VI as coolant in power and chemical plants.
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20BSCY101
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We often hear that it is necessary for us to be healthy.

But how do we become healthy? Due to a balanced diet.
Now, what is a balanced diet?
Why is it so important?
And is it the same for everyone? Let’s find out more about it.
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DEFINITION
A diet which contains different types of food processing the nutrients
Carbohydrate,protein,fats,vitamins, minerals and water –in a
proportion to meet the requirement of the body.
3
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FUNDAMENTALS OF NUTRITION common to ECE & CSE)
Balanced diet achieved by eating variety of food.
There is no single food with correct amount of all essential nutrients.
Eating a balanced diet requires a certain amount of knowledge and planning.
4
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cont….
• The basic composition of balanced diet is highly variable as it differs from
country to country depending on the availability of food.
• Social & cultural habits, economic status, age,sex & physical activity of the
individual largely influence the intake of diet
5
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• Nutritional Expert Group from ICMR has recommended the composition of

balanced diet for Indian.
• They recommended cereals(rice,wheat,jowar) pulses,vegetables, roots
& tubers, fruits, milk & milk products,fats & oils ,sugar & groundnuts.
• Additional intake of Meats,fish & egg for non vegetarian and for vegetarian milk
& pulses.
6
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WHY BALANCED DIET IS IMPORTANT
● Body’s organs and tissues need proper nutrition to work effectively.
● Without good nutrition, body is more prone to disease, infection,

fatigue, and poor performance.(Balanced diet increases the ability to
fight or resist )
● Children with a poor diet run the risk of growth and developmental
problems. Bad eating habits can continue for the rest of their lives.
7
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▪ The USDA reports that four of the top 10 leading causes of death in the
United States are directly influenced by diet.
▪ These are:
heart disease
cancer
stroke
diabetes
8
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BALANCED DIET FOR HEALTHY ADULT

Veg(g) Non veg(g)
cereals 475 475
pulses 80 65
Green leafy vegetables 125 25
Other vegetables 75 75
Root&tubers 100 100
fruits 30 30
milk 200 100
Fat&oils 40 40
Meat&fish - 30
eggs - 30
9
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FOOD PYRAMID
A food pyramid is a pyramid – shaped diagram representing the optimal

number of servings to be eaten each day from each of the basic food
groups.
https://www.youtube.com/watch?v=j4uImCEtfOo
10
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11
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Components of a balanced diet
Some components of a balanced diet are as follows :
six nutrients in balanced diet
1. Carbohydrate
2. Protein
3. Fat
4. Vitamin
5. Mineral
6. water
12
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Carbohydrate
1. It is chief source of energy(60-70% total energy).
1. brain and other parts of CNS are depend glucose for

energy.
1. Required for the oxidation of fat.
1. Synthesis of pentoses for DNA,RNA,NAD+,FAD

synthesis
RDA: 400G
1
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Sources of carbohydrate
Table sugar cereals
pulses
Roots &tubers bread
1
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DEFICIENCY SYMPTOMS
1. Acidosis
2. Ketosis
3. Hypoglycemia
4. Fatigue & decreased energy levels
5. Unhealthy weight loss
6. Loss of sodium
15
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PROTEIN
RDA:56g
FUNCTION
These are the fundamental basis of cell structure & function.
Maintains osmotic pressure & have role in clotting of blood,muscle
contraction .
All the enzymes,several hormones,immunoglobulins are proteins.
Used as energy sources.
1
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Source of protein
MILK
pulses
Leafy vegetables meat
egg
cereals
1
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DEFICIENCY SYMPTOMS
• Protein calorie malnutrition

• Kwashiorkor
• Marasmus.
• Marasmic-kwashiorkor
• Nutritional dwarfing
• Underweight child
18
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MARASMUS
▪ Severe protein calorie malnutrition characterized by energy deficiency

and emaciation
▪ Causes stunted growth and wasting of muscles and tissue
▪ Develop between the age of 6 months & 1 years in children who

weaned from breastfeeding who suffer from weakening conditions like
chronic diarrhea.
19
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DEFICIENCY SYMPTOMS
1. Severe growth retardation.

2. Loss of subcutaneous fat.
3. Severe muscle wasting.
4. Child looks thin and limbs
5. Wrinkled skin.
6. Bony prominence.
7. Frequent watery diarrhea & acid stools.
8. Temperature is abnormal.
9. Edema absent.
20
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KWASHIORKOR
Also called wet-protein energy malnutrition.
Form of PEM characterized by protein deficiency.
Refers to an insufficient protein consumption but with sufficient

calorie intake.
Usually appear in the age of 12 months when breast feeding is

discontinued.
21
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DEFICIENCY SYMPTOMS
1. Change in skin pigment.
2. Diarrhea.
3. Decreased muscle mass.
4. Swelling(edema).
5. Fatigue.
6. Hair changes
7. Lethargy.
8. Increased & more severe infection due to damaged immune system.
9. Failure to gain weight & grow.
22
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Treatment strategy divided into 3 stages:
❖ Resolving life threatening conditions.

- Hospital management
❖ Resolving nutritional status.

-Dietary management
❖ Ensuring nutritional rehabilitation
2
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1. Hospital Management:
These conditions should be corrected – hypothermia, hypoglycemia,

infections, dehydration, electrolyte imbalance, anemia & other vitamin &
mineral deficiency.
2. Dietary Management:
Diet from staple foods– inexpensive, easily digestible, evenly

distributed & increased number of feedings.
3. Rehabilitation:
Nutritional training for mothers- feeding their children back to health & use local
food. 24
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PREVENTION
▪ Promotion of breastfeeding.
▪ Development of low cost weaning.
▪ Nutritional education.
▪ Family planning.
▪ Immunization.
▪ Early diagnosis & treatment.
25
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FIBER
• The complex carbohydrate are not digested by the human enzymes are collectively
refers to as dietary fibers
• soluble fiber-mostly found in fruits & legumes insoluble fiber- vegetables & grains
2
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FUNCTION
• Prevent constipation
• Eliminate bacterial toxin
• Decrease G.I.T cancers
• Improve glucose tolerance
• Reduce plasma cholesterol
27
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Sources of fiber
Leafy vegetables
fruits
Wheat&legumes Rice bran
2
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DEFICIENCY SYMPTOMS
• Constipation
• High blood pressure
• Diabetes
• Cardiovascular diseases
• Obesity
• Cancer
29
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FAT
RDA:70g
FUNCTION
• It provide 15-50% total energy.
• concentrated fuel source of body.
• Constituents of membrane structure & regulate membrane
permeability.
• Source of fat soluble vitamins.
As cellular metabolic regulators.
• As insulating material protect internal organs.
3
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Sources of fat
cheese
butter
cream
Red meat
egg
3
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VITAMINS
Chemical compounds required in very small quantities which are essential for
normal and health metabolism.
According to the solubility
1. Water soluble
2. Fat soluble
3
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VITAMINS
Fat-soluble Watersoluble
Non B- Complex
Vitamin A B-Complex
Vitamin C
Vitamin D Thiamine (B1)
Vitamin E Riboflavin(B2)
Vitamin K Niacin (B3)
Pantothenic acid(B5)
Pyridoxine(B6)
Biotin(B7)
Folic acid (B9)
Vitamin B12
3
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MINERAL
Minerals are inorganic substances needed in small amounts by all cells

for normal functioning
CALCIUM:
FUNCTIONS:
Constituents of bone & teeth
Muscle contraction
Nerve transmission
Deficiency: Rickets,Osteomalacia
RDA(0.8-1g/d)
Sources : (Milk,& products,Leafy vegetables)
3
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SODIUM:
FUNCTIONS:
Acid-base balance
Osmotic pressure
Nerve & muscle function
Deficiency
Hyponatremia
RDA(5-10g/d)
Source
Table salt
3
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POTASSIUM
FUNCTION
Acid-base balance
Osmotic pressure
Muscle function
Deficiency
Muscular weakness
Mental confusion
RDA(3-4g/d)
sources:fruits,nuts,vegetables
36
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IRON
Function
Constituent of heme.
• Involved in O2 transport & biological oxidation
Deficiency
Hypochromic &micro cystic anemia
RDA(10-15mg/d)
Sources
Organ meats(liver,heart)
Leafy vegetables,
3
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Iodine
FUNCTION:
Constituent of thyroxine & Triiodothyronine
Deficiency
Cretinism, Goiter, Myxedema
RDA(150-200µg)
Sources
Iodised salt Sea food
GOITER:
▪ Patients with IDD most commonly present with goiter.
▪ patients may complaints of compressive symptoms, such as

✔ hoarseness,
✔ shortness of breath,
✔ cough,
✔ dysphagia. 3
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Cretinism
Cretinism is the most extreme manifestation of IDD.
Cretinism can be divided into neurologic and myxedematous subtypes.
Both conditions can be prevented by adequate maternal and childhood
iodine intake.
39
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PREVENTION
At a population level, iodine deficiency disorder (IDD) can be prevented by
the iodization of food products or the water supply.
In practice, this is usually achieved by iodization of salt.
An alternative in some developing countries has been the periodic injection
of iodized oil supplements
40
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COPPER
Function.
Constituent of enzyme eg:cytochrome C oxidase,catalase,tyrosinase in

iron transport.
Deficiency.
Anemia.
Menkes disease.
RDA(2-3 mg/d).
Sources:organ meat,cereals,leafy vegetables.
4
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WATER
Most abundant constituent the human body it makes up about

60% body weight.
42
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FUNCTIONS
● Provision of moist environment
● Aqueous condition for metabolism
● Moistening of food for swallowing
● Regulation of body temperature
● Being a major constituent of blood and tissue fluid it transport substances
● Dilution of waste products & poisons substances in the body
● Providing medium for the excretion of waste products eg:urine & faeces
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Putting it all together
A healthy diet will combine all the nutrients and foods groups mentioned above,
but you need to balance them, too.
A handy way to remember how much of each food group to eat is the plate
method. The USDA’s “ChooseMyPlate” initiative recommends:
● filling half your plate with fruits and vegetables

● filling just over one quarter with grains
● filling just under one quarter with protein foods
● adding dairy on the side (or a non dairy replacement)
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YouTube link
video
https://youtu.be/bREPaPWc2zI
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46
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https://forms.gle/bzJVpVhHFQ8SaTM1A
47
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
INTRODUCTION
( C0MMON TO ECE AND CSE)
UNIT NO 1
essential for the lives of animals andUNIT 1 but
OVERVIEW OF NUTRIENTS
1.3.2 MALNUTRITION
thetopic
steam generation.
IIII used
20BSCY101
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Introduction
• Malnutrition is defined as imbalance between the body’s need and the
intake of nutrients, which can lead to nutritional disorders.
• So intake of nutrients in proper amount is needed

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Types of Malnutrition
Malnutrition is divided into two main types
1. Under-nutrition
2. Over-nutrition
In under-nutrition nutrients are undersupplied, and in over-nutrition

nutrients are over supplied both causes nutritional disorders.
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Causes of Malnutrition
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Disorders due to Malnutrition
❖ Protein-energy malnutrition
▪ Kwashiorkor
▪ Marasmus
❖ Under nutrition of vitamins and minerals
❖ Obesity
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Under nutrition of vitamins and minerals
Under nutrition of minerals Under nutrition of vitamins
• Calcium • Thiamine (Vitamin B1)

– Rickets – Beriberi
• Iodine deficiency • Niacin (Vitamin B3)
– Goiter – Pellagra
• Iron deficiency • Vitamin C
– Anemia – Scurvy
• Zinc • Vitamin D
– Growth retardation - Rickets
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Kwashiorkor
❖ Between 1-3 years old childrens
Etiology:
• Very low protein but w/calories from CHO
• In places where starchy foods are main staple
• Never exclusively dietary
Symptoms
1. Edema
2. Muscle wasting
3. Hair changes
4. Depigmentation of skin
5. Moonface
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❖ Common in the 1st year of life
Etiology:
Marasmus
✔ “Balanced starvation”
✔ Insufficient breast milk
✔ Dilute milk mixture or lack of hygiene
❖ Symptoms:
1. Muscle wasting
2. Growth retardation
3. Mental changes
4. No edema
5. Variable-subnormal temp,
6. Often diarrhea
https://www.youtube.com/watch?v=hYGiG6bu3i8
https://www.youtube.com/watch?v=zq6SvljUcfU
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Thiamine (Vitamin B1) Deficiency Beriberi
Biochemically, there is accumulation of pyruvic and lactic acid in body

fluids causing:
1. Cardiac dysfunction such as cardiac enlargement esp right side, edema of interstitial tissue.
1. Degeneration of myelin & of axon cylinders resulting in peripheral neuropathy and
1. weakness of eye movement, ataxia of gait and mental disturbance

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Riboflavin (Vitamin B2) Deficiency
Functions:
1. Acts as coenzyme of flavoprotein important in CHO metabolism &

cellular respiration
1. Needed also by retinal eye pigments for light adaptation

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Riboflavin Deficiency
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Niacin (Vitamin B3) Deficiency Pellagra
Etiology:
1. Diets low in niacin/or tryptophan
2. Amino acid imbalance or as a result of malabsorption
3. Excessive corn consumption.
Symptoms
1. weakness, irritability & dizziness
2. Dermatitis, diarrhea & dementia
3. Dermatitis may develop insidiously to sunlight or heat
a. First appears as symmetrical erythema
b. Followed by drying, scaling & pigmentation
Diarrhea, Mental changes include depression, irritability,
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Niacin Deficiency (Pellagra)

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Goiter
• A goiter is a swelling of the neck resulting from enlargement of the thyroid

gland, associated with a thyroid gland that is functioning properly or not.
• Causes due to iodine deficiency

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Anemia
• Iron-deficiency anemia is a common anemia caused by insufficient
dietary intake and absorption of iron, and/or iron loss from bleeding which
can originate from a range of sources such as the intestinal, uterine or
urinary tract.
• Iron deficiency causes approximately half of all anemia cases

worldwide,and affects women more often than men.
This can result if:
• The body does not make enough red blood cells
• Bleeding causes loss of red blood cells more quickly than they can be
replaced
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Rickets
• Rickets is a softening of bones in immature mammals due to deficiency or

impaired metabolism of vitamin D, phosphorus or calcium.
• Rickets is among the most frequent childhood diseases in many developing
countries.
• The predominant cause is a vitamin D deficiency, but lack of adequate
calcium in the diet may also lead to rickets (cases of severe diarrhea and
vomiting may be the cause of the deficiency).
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Prevention of malnutrition
• Use of modern agriculture technique to increase crop production.
• Proper education to peoples regarding importance of food
• Enrichment of food
• Fortification of food
• Genetic engineering for the development of new varieties eg- golden rice
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Cont…
• Government projects to provide healthy food to infants
and pregnant woman
• Staple food should available at very cheap rate
• Common people should adopt rotation in food
• Use of probiotic microorganism in food
• Global public health and disease control measures.

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YouTube video link
https://youtu.be/iPNZKyXqN1U
https://www.youtube.com/watch?v=0oQyYtN80xM
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https://forms.gle/517hQVm9LYBzsAxH7
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY

(COMMON TO ECE AND CSE)
UNIT
UNITNO 11
● It is widely used for drinking, bathing, sanitary,
1.4 DIET PLANNINGwashing, irrigation, fire-fights, air-
PRINCIPLE
thetopic
steam generation.
IIII used
20BSCY101
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FUNDAMENTALS OF NUTRITION (Common to ECE & CSE )
Planning a Healthy Diet

Principles and Guidelines
Most of the foods we eat, provide several nutrients. So to make a wiser diet
plan, it is prudent to select a combination of foods that deliver a full contingent
of nutrients for good health.
Our major focus should be on selecting foods that will deliver all the
essential nutrients without excessive energy intake.
Food choices made over years influence the body’s health, and consistently
poor choices increase the risks of developing chronic diseases.
Diet-planning principles and dietary guidelines are key concepts to keep

in mind whenever selecting foods.
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Diet-Planning Principles
Six Basic Diet-Planning Principles:
ABCDMV planning
Adequacy
Balance
kCalorie (energy) control
Nutrient Density Moderation
Variety
3
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Diet-Planning Principles….
1.Adequacy: means that the diet should provide sufficient energy and
enough of all the nutrients required by the healthy people.
1.Balance: The art of balance means use enough - but not too much - of
each type of food while planning a diet.
e.g. meat, fish and poultry are rich in iron but poor in calcium and dietary fiber;
milk and milk products are rich in calcium but poor in iron and dietary fiber.
Grains, fruits and vegetables are rich in many vitamins, minerals and dietary
fiber but low in good quality proteins. Consuming any one food may results in
deficiency of a nutrient lacking in that food, but create a balance among all
these foods to provide all essential nutrients in your diet.
Balance in the diet helps to ensure adequacy.
4
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3.Kcalorie (Energy) Control: It is the management of food energy intake. So, it is

very important to design an adequate, balanced diet without overeating. For this
purpose, the basic rule is to select foods of high nutrient density.
3.Nutrient Density: It is measure of the nutrients a food provides relative to the

energy it provides.
Nutrient density promotes adequacy and kcalorie control. The more the
nutrients and the fewer kcalories, the higher is the nutrient density of food.
Select foods that supply the most nutrients but the least amount of food energy
(kcalories).
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• 5. Moderation: is the key for good diet planning and means providing
enough but not too much of a nutrient.
• Moderation contributes to adequacy, balance and kcalorie control.

Although, foods rich in fat sugar provide greater enjoyment and energy, but
these provide relatively few nutrients.
• So, eat sparingly foods that are rich in fat and sugar, and select foods that
are low in fat and sugar.
•
Moderation contributes to adequacy, balance, and kcalorie control.
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6. Variety: means eating a wide selection of foods within and among the
major food groups.
A diet may have all the nutrients but may still lack variety, if a person eats
same foods day after day.
One can choose among various fruits, vegetables, meat, poultry, eggs, fish
dishes to create variety.
Select foods form each of the food groups daily and vary choices within each
group.
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Diet-Planning Guides
Food Group Plans: is a diet-planning tool that sorts foods of similar origin
and nutrient content into groups and then specify that people should eat
certain numbers of servings from each of these groups to create a balanced
diet.
Beauty lies in its simplicity and flexibility. e.g., milk can be substitute
for cheese (same group).
•
USDA's Daily Food Guide, a food group plan: It assigns all foods to five
major food groups.
8
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.
Recommended Servings: all food groups offer valuable nutrients, and
people should make selections from each group daily.
The recommended numbers of daily servings are expressed as ranges:
- 6 to 11 servings of breads and cereals.
- 3 to 5 servings of vegetables.
- 2 to 4 servings of fruits.
- 2 to 3 servings of meats and meat alternates.
- 2 servings of milk and milk products (Older children, young adults, women who
are pregnant or breastfeeding, and older adults are advised to have 3 servings).
-Foods that are high in fat, sugar, or alcohol provide energy, but too few nutrients.
Should be used sparingly.
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Diet-Planning Guides….
Miscellaneous foods: Some foods do not fit any of the food groups.
Examples includes salad dressings, jams, etc.
Miscellaneous foods not high in kcalories, such as spices, herbs, coffee, tea, and
diet soft drinks, can be used freely.
10
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Food Guide Pyramid
A graphic presentation of the Daily Food Guide. Designed to

emphasize variety, moderation, and proportions.
The relative size of each section represents the number of daily servings
recommended.
The broad base at the bottom conveys the message that grains should be
abundant and form the foundation of a healthy diet.
Fruits and vegetables appear at the next level, showing that they have a slightly
less prominent, but still have important place in diet.
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Food Guide Pyramid….

Meats and milks appear in a smaller band near the top contributing valuable
nutrients, such as protein, vitamins, and minerals.
Fats, oils and sweets occupy the tiny apex, indicating that they should be
used sparingly.
Alcoholic beverages do not appear in the Pyramid, but they too should be
limited.
Items such as spices, coffee, tea, and diet soft drinks provide few, if any,
nutrients, but can add flavor and pleasure to meals when used judiciously.
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Tiny dots and triangles are sprinkled over the food groups to represent
naturally occurring and added fats and added sugars, respectively.
The Daily Food Guide plan and Food Guide Pyramid emphasize grains,
vegetables, and fruits – all plant foods.
Some 75% of a day’s serving should come from these three groups.
This strategy helps all people obtain complex carbohydrates, fibers, vitamins,
minerals, and phytochemicals with little fat.
Food Guide Pyramid….
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My Pyramid recommends specific TYPES and AMOUNTS of foods to

eat
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Standard food portions have increased

over the last 20 years. Let’s look at 9
examples.
16
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MUFFIN
20 Years Ago Today
210 calories 500 calories

1.5 ounces 4 ounces
Calorie difference: 290 calories
17
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Increased muffin size: 290 more Vacuuming for

calories 1 hour and 30 minutes burns
approximately 290 calories*
*Based on 130-pound person

18
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POPCORN
20 Years Ago Today

5 cups 11 cups

19
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Increased popcorn size: 360 Doing water aerobics for 1 hour

more calories and 15 minutes burns

20
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FRENCH FRIES
20 Years Ago Today

2.4 ounces 6.9 ounces
21
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Increased French fries size: Walking leisurely for

400 more calories 1 hour and 10 minutes burns

22
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SPAGHETTI & MEATBALLS
20 Years Ago Today
500 calories 1,025 calories

(1 cup spaghetti with (2 cups spaghetti with
sauce and 3 small sauce and 3 large
meatballs) meatballs)

23
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Increased spaghetti and meat Housecleaning for

ball size: 525 more calories 2 hours and 35 minutes
burns approximately 525
calories*

24
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PEPPERONI PIZZA
20 Years Ago Today
25
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Increased pepperoni pizza size: Playing golf (while walking and

350 more calories carrying your clubs) for 1 hour
burns approximately 350 calories*

26
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CHEESEBURGER
20 Years Ago Today
27
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Lifting weights for
Increased cheeseburger size: 1 hour and 30 minutes burns
257 more calories approximately 257 calories*
*Based on 130-pound person 28

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SOFT DRINK
Today
20 Years Ago

6.5 ounces 20 ounces

29
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Increased soda size: 165 Working in the garden 35
more calories minutes burns
approximately
165 calories*

30
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COFFEE
20 Years Ago Today
Coffee Mocha Coffee

(with whole milk and sugar) (with steamed whole milk
and mocha syrup)

8 ounces 16 ounces

31
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Walking 1 hour and 20
Increased coffee
minutes burns
size: 305 more
approximately
calories
305 calories*

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CHOCOLATE CHIP COOKIE
20 Years Ago Today

(1 1/2 inch diameter) (3 1/2 inch diameter)
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Increased chocolate Washing the car

chip cookie size: 220 1 hour and 15 minutes
more calories burns approximately
220 calories*

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Maintaining Weight is a Balancing Act: Calories In = Calories Out
100 extra calories per day 10 pounds of weight gained

per year
Larger portions can add extra calories, which can add

unwanted body weight
unless you add physical activity.
35
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YouTube video link
https://youtu.be/fqhYBTg73fw
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Thank you
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MULTICHOICE QUESTIONS LINK
https://forms.gle/Tn5ktgUDSsiiErDr8
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY

(COMMON TO ECE AND CSE)
UNIT 1 and useful compound. Water is not only
UNIT NO 1
industries. WATER
OVER TECHNOLOGY
VIEW OF NUTRITION AND SURFACE CHEMISTRY
● It is widely used for drinking, bathing,
1.5.1 FOOD GROUPS
sanitary, washing, irrigation, fire-fights, air-
thetopic
steam generation.
IIII used
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20BSCY101
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FOOD GROUPS
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A food group is a collection of foods that share
similar nutritional properties or biological
classifications. List of nutrition guides typically
divide foods into food groups and Recommended
Dietary Allowance recommended daily servings of
each group for a healthy diet.

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WHAT ARE THE BASIC FOOD GROUPS?
Breads, Cereal, Rice & Pasta
Vegetables
Fruits
Milk & dairy products
Meat, Poultry, Fish, Eggs, Nuts & Legumes
Fats, Oils & Sweets

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TYPES OF GRAINS
1.Whole Grains refer to grains that have all of the parts of the grain seed, (bran,
germ & endosperm).
Examples: Brown bread & rice maize, oat , barley,

millet
2."Refined Grain” is processed grain when some of the dietary fiber and other
important nutrients are removed.
Examples: Refined grains (white bread & rice, pasta, noodles)
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Vegetables comprise any plant part, other than fruit

which is used as food. They include;
i. Roots and tubers (potatoes, turnips, carrots)

ii. Bulbs s(onions)
iii. Stems (Celery)
VEGETABLES
iv. Leaves (Lettuce and cabbage)
v. Flowers (broccoli and cauliflower)
vi. Peas and beans are legumes but when immature and
green are treated as vegetables.
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In its strict botanical sense a‘fruit’ is the fleshy or dry ripened

ovary of a plant enclosing the seed.
Fruit forms from the flower and contains the seeds of the plant.
FRUITS
Some vegetables like tomatoes and pumpkin are the fruit of

the plant, but they are used as vegetables.
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FRUITS
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Fruit is a good source of vitamins, including vitamin C and
folate, carotenoids as well as useful amount of potassium.
FRUITS It also provides carbohydrates, in particular natural sugars and
fibre, especially in the edible skins.
The sugar that makes them sweet provides energy.

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Milk,yoghurt and firm cheeses are the three

important foods in this group.
The foods in this group are an excellent source of

Milk &
yoghurt calcium.
Milk carries B group vitamins, particularly riboflavin &

vitamin B12, and the fat soluble vitamins A & D.
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MEAT, FISH, POULTRY, EGGS NUTS & LEGUMES
There is a wide variety of foods in this group.
It consists of all kinds of meat, poultry, fish, eggs, nuts and nut
pastes such as peanut butter, legumes, and some seeds such
as sunflower and sesame seeds.
The foods in this group are a good source of protein, iron, niacin
and vitamin B12.
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Nuts and seeds
Nuts and seeds have been valued for their oils as much as for a food
in itself; their high content of energy, protein, vitamins, and minerals
makes them a very nutritious food.
The energy content of nuts is mostly due to their high fat content.
Common types of nuts include almonds, walnuts, Brazil nuts and

hazelnuts. Sunflower, sesame, and pumpkin are the most common
seeds eaten as foods.
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Some common "nuts", including walnuts, hazelnuts, Brazil nuts,

pecans, and almonds.
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Legumes are the edible seed from the Leguminosae family

and include dried peas, beans, lentils, pulses and chickpeas.
They are high in carbohydrate and dietary fibre, mostly low in

fat, supply adequate protein while being a good source of
Legumes
vitamins and minerals.
Of all foods, legumes most adequately meet the
recommended dietary guidelines for healthful eating.
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Fats, oils and sweets

Fats, oils and sweets give us calories.
Fats,oils and sweets add flavor and variety to our diets.
Most of these foods do not contain many vitamins or minerals. So they are
called "empty calorie" foods.
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CONCLUSION
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The phrase "we are what we eat“ signifies that the composition of our bodies is
dependent in large measure on what we have consumed.
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YouTube video link
https://youtu.be/ku8S2GW0q14
https://www.youtube.com/watch?v=Gmh_xMMJ2Pw
https://www.youtube.com/watch?v=-J1hmmy1OB4
You tube for Personal diet analysis

https://www.youtube.com/watch?v=Mj9QGSothj4
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THANK YOU
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Multiple choice questions link
https://forms.gle/VZFb8UpdU9zHyGZS8
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY

UNIT 1 and useful compound. Water is not only
UNIT NO 1
industries. WATER TECHNOLOGY
OVERVIEW OF NUTRIENTS AND SURFACE CHEMISTRY
● It is widely used for drinking, bathing,
1.5.2 sanitary,
Exchangewashing,
list irrigation, fire-fights, air-
thetopic
steam generation.
IIII used
20BSCY101
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INTRODUCTION
What is the Exchange System
The exchange system is the basis of your meal plan.
Diabetes diet
Weight loss, CVD, Renal, HTN, hyperlipidemia, atherosclerosis

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Application of Exchange List System
฀ Excellent tool for:
1. Meal planning
Introductio
2. Calorie control
3. Meeting AMDRs and DRIs

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Advantages
a. More than one energy source

b. Variety of healthful food choices
c. Food according to different age groups
d. Allows individuals to be accountable for what they eat
.
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Disadvantages
฀ Possibility of measurement error
฀ Absorption rates vary in different individuals

Introductio
Portion sizes are based on:
฀ Grams of protein
฀ Grams of carbohydrate
฀ Grams of fat
฀ Total number of Calories

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To use the exchange system
฀Familiarize yourself with the different food groups and the amounts
indicated in your meal plan.
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Standard measurement used in this present:
฀ 1 cup = 236 ml
฀ 1 tbsp = 14.8ml
฀ 1tsp = 4.2 ml
฀ 1 oz = 29.57 ml
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MILK AND ALTERNATIVES
❏ an excellent source of calcium.
❏ saturated fat content
❏ healthy bones and teeth,
❏ reduce high blood pressure
❏ control weight.
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1 Milk and Alternatives exchange equivalent
❏ 12 carbohydrate
❏ 8 g protein
❏ 0 to 8 g fat
❏ 90 to 150 calories
Milk- skim or 1% 1 cup (8 oz) = 1 exchange
Soy milk – low fat or fat free 1 cup = 1 exchange Yogurt – fat free or light
2/3 cup (6 oz) = 1 exchange

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Meat and Alternatives
฀ primary source of protein
฀ Choose lean Meat
฀ Eat fish at least twice a week
฀ Beans fiber source

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1 Meat and Alternatives exchange = 0 g carbohydrate

7 g protein
3 to 8 g fat
35 to 100 calories
฀ Poultry
1 oz meat = 1 exchange
฀ Fish
Any fresh or frozen fish 2 oz = 1 exchange
Crab, lobster, scallops and shrimp 2 oz = 1 exchange Tuna ¼ cup = 1

exchange
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One fruit exchange = 15 g carbohydrate

0 g protein, 0 g fat g fat
00ggfat
fat
60 calories
Typically, 1 fruit exchange is:
• 1 small (4 oz) fresh fruit
• ½ cup of fresh fruit or canned
• ½ cup unsweetened fruit juice
• ¼ cup of dried fruit

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List Examples
Diatery calorie levels and exchange system diet prescription
Exchange 1000 1200 1500 1800 2000 2200. 3000. 3300. 3800. 4400
List. Cals Cals. Cals. Cals. Cals. Cals. Cals. Cals. Cals. Cals.
Nonfat milk 2. 2. 2. 2. 2. 2. 3 4. 5. 6
Vegetables 2. 2. 4. 4. 4. 6 9 10. 11. 13
Fruits. 3. 3. 4. 5. 5. 5. 8. 8. 10. 12
Starch. 3. 4. 6. 8. 10. 11. 16. 17. 20. 22
Lean meals. 4. 5. 5. 5. 6. 6. 7. 8. 8. 11
Fats. 3. 4. 5. 7. 7. 8. 8. 10. 10. 10

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A sample exchange list diet plan (continued)

Accompanying meal plan: Breakfast of cereal with fruit, lunch of a ham sandwich
and fruit, snack of popcorn and juice, dinner of pasta with meat sauce, salad
sprinkled with seeds and dressing, green beans and corn on the cab and snack of
milk and crackers. This diet plan provides 1735 calories with 55 – 60% of its
calories from carbohydrate, 15 - 20% from protein and <30% from fat.
A sample exchange list diet plan
Exchange. Breakfast Lunch Snack Dinner Calories
9 Starch. 2 2 1 3 720
4 Vegetables. 1 4 100
3 Fruit. 1 1 180
6 Lean meat. 2 4 330
2 Fat-free milk. 1 180
5 Fat. 1 4 225
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Breakfast Variety: Given

a breakfast plan of 2 starch, 1 fruit and 1 fat- free milk
exchanges, the exchange lists from Appendix D ( Tables D3, D4 and D6) could be
used to create the following three breakfasts:
1. 1 cup cooked oatmeal with 2 tablespoons raisins and 1 cup fat- free milk
2. ½ cup muesli cereal with ¾ cup blueberries and ⅔ cup low-fat yogurt
3. ¾ cup corn flakes with 1 cup low-fat soy milk and ½ cup
A sample exchange diet plan

Exchange Calories Breakfast
9 Starch 720 2
4 Vegetables 100
3 Fruit 180 1
6 Lean meat 330
2 Fat free milk 180 1
5 Fat 225
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Combining Food Guide Pyramid Plan with the Exchange Lists
Helps choose foods that provide all nutrients Promotes adequacy,

compressi
balance and variety Exchange system uses calorie control and
moderation
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Food pyramid and exchange list

Serving size
Type of
Food Exchange pyramid
Food
Vegetables 1/2 cup - 1 cup 1 cup -2 cups
Milk 1 cup 1 cup
Cheese 30gr 45gr
Meat 1 oz 2 to 3 oz
1 C or 1 medium sized-
Fruits 1 piece, 1/2-1 cup
1/2
cup
Starches 3ogr- ½ cup 3ogr- ½ cup
Rice ½ cup ⅓ cup
Fats 1 tsp, 1-2 tbls. 1 tsp, 1-2 tbls.
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Youtube video link
https://youtu.be/zIugEc6RItk
OBT553
THANKS
OBT553

https://rb.gy/s0nahu
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
INTRODUCTION
● (COMMON
Water is nature’s most wonderful, abundant andTO ECE AND
useful CSE) Water is not only
compound.
UNIT
essential for the lives of animals and 2 but also occupies a unique position in
plants,
industries. DIGESTION
● 2.1 ANATOMY
It is widely used for drinking, bathing, AND PHYSIOLOGY
sanitary, washing, irrigation,OFfire-fights,
THE air-
DIGESTIVE TRACT
● Its most important use is as an engineering material in the steam generation. Water is also
III usedV as coolant in power and chemical plants.
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DIGESTION
Digestion is the breakdown of large insoluble food molecules into small water-
soluble food molecules so that they can be absorbed into the watery blood
plasma.
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PHASES OF DIGESTION
• Ingestion
• Movement
• Mechanical and Chemical Digestion
• Absorption
• Elimination
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DIGESTION
• Mechanical digestion (physical):

• Chew, tear, grind, mash, and mix
• Chemical digestion:
• Enzymatic reactions to improve digestion of
carbohydrates, proteins, and lipids.
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DIGESTION
Organs of the digestive system are divided into 2 main groups :
The gastrointestinal tract (GI tract) and accessory structures .
GI tract is a continuous tube extending through the ventral cavity from the mouth
to the anus – it consists of the mouth , oral cavity , oropharynx , esophagus ,
stomach , small intestine , large intestine , rectum , and anus .
Accessory structures include the teeth, tongue (in oral cavity) , salivary glands ,
liver , gallbladder , and pancreas .
https://www.youtube.com/watch?v=Og5xAdC8EUI&t=104s
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DIGESTIVE ORGANS
• GASTROINTESTINAL TRACTS
• MOUTH
• PHARYNX
• ESOPHAGUS
• STOMACH
• SMALL INTESTINE
• LARGE INTESTINE
• RECTUM
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MOUTH
• Teeth mechanically breakdown food into small pieces.
• Epiglottis: flap-like structure.
• Tongue mixes food with saliva (contains amylase, which helps break down starch)
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MOUTH
● Food enters the GI tract by ingestion .

● Food is broken down by mechanical digestion , using mastication .
● One chemical digestive process occur where amylase enzyme in saliva
breaks down polysaccharides into disaccharides .
● The tongue , made of skeletal muscle, manipulates the food during
mastication . it also contains taste buds to detect taste sensations(intrinsic) .
● Food particles are mixed with saliva during mastication , resulting in a moist
lump called bolus for easier passage into pharynx .
OBT553
TEETH
● Teeth Adapted for mechanical digestion (mastication) in the oral cavity .
● 20 deciduous or primary teeth before the age of 6.
● By age 7, 32 permanent or secondary teeth are developed & are divided into 4
types: incisors (for cutting) ,
● Canines (for tearing)
● Premolars (for crushing)
● and Molars (for grinding).
● These teeth follow the human dental formula of 2-1-2-3.

OBT553
Salivary Glands:
● 3 pairs of salivary glands called parotid, submandibular, and sublingual

gland secrete most of the saliva in the oral cavity, using salivary ducts.
● Saliva helps moisten the food during mastication, dissolve the food in
forming the bolus and help cleanse the teeth.
● Saliva consists of 99.5% water, the remaining 0.5% is dissolved substances

including amylase enzyme (for chemically digesting carbohydrate),
bicarbonate ion (HCO3 - , maintains pH of saliva at 6.5-7.5) and many
electrolytes.
OBT553
FUNDAMENTALS OF NUTRITION ( Common to ECE & CSE )
ESOPHAGUS
• Approximately 20 cm long.
• Functions include: Secreting mucus
and moving food from the throat to the
stomach using muscle movement called
peristalsis.
https://www.youtube.com/watch?v=rJS-
Kh5wCQU
OBT553
STOMACH
• J-shaped muscular bag that stores the food and it breaks

down into tiny pieces .A pouch-like organ primarily
designed for food storage (for 2-4 hours) , some
mechanical and chemical digestion also occur .
• Mixes food with gastric juices that contain enzymes to

break down proteins and lipids.
• Hydrochloric acid in the stomach kills bacteria.
• Food found in the stomach is called chyme.

OBT553
Contains two sphincters at both ends to regulate food movement – cardiac

sphincter near the esophagus ,and pyloric sphincter near the small intestine
. Divided into 4 regions : cardiac stomach (or cardiac), fundic stomach (or
funded) , body of stomach , and pyloric stomach (or Pylorus).
Contain thick folds called rugae at its layer, for providing larger surface area for
expansion , secretion , digestion , and some absorption.
OBT553
SMALL INTESTINE
• Small intestines are roughly 7 meters long.
• A long tube, with a small diameter (about 1 inch),

extending from pyloric sphincter to the ileocecal valve .
Divided into Duodenum, Jejunum, and ileum.
OBT553
SMALL INTESTINE
• Small intestines are roughly 7 meters long.
• Lining of intestine walls has finger-like projections

called villi, to increase surface area.
• The villi are covered in microvilli which further increases

surface area for absorption.
OBT553
SMALL INTESTINE
• Nutrients from the food pass into the blood

stream through the walls of the small intestine.
• Absorbs:
• 80% ingested water
• Vitamins
• Minerals
• Carbohydrates
• Proteins
• Lipids
• Secretes digestive enzymes

OBT553
LARGE INTESTINE
● The last segment of the GI tract , with a large diameter (2-3 inches)
● extending from the ileocecal valve to the anus .
● Divided into cecum , ascending colon , transverse colon , descending colon ,
sigmoid colon , rectum , anal canal , and anus.
OBT553
LARGE INTESTINE
• About 1.5 meters long.
• Absorbs nutrients left behind by the small intestines.
• The end of the large intestine is the rectum. (short term

storage which holds feces before it is expelled).
OBT553
LARGE INTESTINE
• Functions:
• Bacterial digestion and
fermentation of carbohydrates
• Absorbs additional water
• Concentrates wastes
OBT553
ACCESSORY ORGANS –THE GLANDS
• Not part of the path of ingested

food, but play a critical role in
digestion.
• Includes: Liver, gallbladder, and

pancreas
OBT553
LIVER
• Directly affects digestion by producing bile.

• Bile aids in the digestion of fat.
• Filters out toxins and waste including
drugs, alcohol and poisons.
OBT553
GALLBLADDER
• Stores bile from the liver, releases it into the small

intestine.
• A small sac located on the inferior , visceral surface
of the liver.
• Stores and concentrates bile secreted by the liver
• Fatty diets can cause the formation of gallstones

OBT553
FUNDAMENTALS OF NUTRITION(Common to ECE & CSE )
PANCREAS
• Produces digestive enzymes to digest

fats, carbohydrates and proteins.
• Regulates blood sugar by producing

insulin.
OBT553
QUIZ TIME
OBT553
ON A SHEET OF PAPER, WRITE THE NAME OF EACH COLORED ORGAN:
• Green:
• Red:
• Pink:
• Brown:
• Purple:
• Green:
• Yellow:
OBT553
HOW’D YOU DO?
• Green: Esophagus
• Red: Stomach
• Pink: Small Intestine
• Brown: Large Intestine
• Purple: Liver
• Green: Gall Bladder
• Yellow: Pancreas
OBT553
YOU TUBE VIDEO LINK
https://youtu.be/bFczvJp0bpU
https://youtu.be/_QYwscALNng
OBT553
THANK YOU
OBT553
https://docs.google.com/forms/d/15LDiHKN6fDPB57KeFDiQTx2-
kg35_t7QpJyHYkRRyyU/edit
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY

UNIT 2and useful compound. Water is not only
● It is widely used for drinking, bathing, sanitary, washing,
2.2 ABSORPTION irrigation, fire-fights, air-
AND TRANSPORT
III used
V as coolant in power and chemical plants.
OBT553
OBT553
ABSORPTION IN STOMACH
• Absorption is sucking up of nutrients in our body.
• ABSORPTION IN STOMACH:
• Very little absorption occur in stomach.
• Lipids soluble compounds and weak acids absorb
in stomach.
OBT553
ABSORPTION IN SMALL INTESTINE
• Most absorption mainly takes place in the small intestine.
• Averaging 22 feet in length, the loosely coiled
small intestine has an immensely large
surface area which allows it to absorb
digested nutrients at high volumes within
a short period of time.
.
OBT553

• The inside of the small intestine is lined with villi that absorb nutrients
from the liquid mixture called chyme produced in the stomach .
• Each villus is approximately 0.5–1.6 mm in length (in humans), and has
many microvilli projecting from the enterocytes of its epithelium which
collectively form the striated or brush border.
• The microvilli are made up of cells that secrete the intestinal juices into the
small intestine.
• The villi constantly sway and catch nutrient molecules that are small
enough to be absorbed.
.
OBT553
• Each villus contain blood vessels (arteries, veins and capillaries) and a
lymph vessel (lacteal) that transport nutrients to other part of the body.
• Nutrient particles that are too big to be transported into the body
are further digested at the surface of the villi and microvilli
until they are small enough to be absorbed.
OBT553
• Water soluble nutrients are absorbed directly into the blood stream.
• Fat soluble lipids are absorbed directly into lymph rather than blood.
Absorption takes place along the entire length of the small intestine.
OBT553
• Most minerals, with the exception of the electrolytes sodium, chloride,

and potassium, are absorbed in the duodenum and upper part of the
jejunum.
• Carbohydrates, amino acids, and water-soluble vitamins are absorbed
along the jejunum and upper ileum, whereas lipids and fat-soluble
vitamins are absorbed primarily in the ileum.
• At the very end of the small intestine, the terminal ileum is the site of
vitamin B12 absorption.
https://www.youtube.com/watch?reload=9&v=Bw4pvtPwL5s
OBT553
ABSORPTION IN LARGE INTESTINE
• Absorption of water, minerals and certain drugs.
• Secretion of mucus which helps in adhering waste

OBT553
OVERALL ABSORPTION SYSTEM

OBT553
TRANSPORT SYSTEM
• VASCULAR SYSTEM:
• The vascular system is a network of veins and arteries through which the
blood carries nutrients.
• The heart is the pump that keeps the blood circulating through the body.
• From intestinal cells, water soluble nutrients are absorbed directly into
tiny capillary tributaries of the bloodstream, where they travel to the liver
before being dispersed throughout the body.
• Blood carries oxygen from the lungs and the nutrients from the GI system
to all body tissues.
OBT553
TRANSPORT SYSTEM
• Once the destination cells have used oxygen and the nutrients,
carbon dioxide and waste product are picked up by the blood and
transported to the lungs and kidneys respectively for excretion.
THE LYMPHATIC SYSTEM:

• Provides passageway for fluid in tissue spaces of the body to return back to
blood vessels.
OBT553
TRANSPORT SYSTEM
• The lymph has no pump to move it’s fluid it relies on the body's muscles to
contract and create pressure in the lymphatic vessels for fluid movement
back into the bloodstream.
• Large lipids and Fat soluble vitamins use the Lymphatic system for transport
out of the digestive system.
OBT553
CIRCULATION OF NUTRITION
OBT553
YOU TUBE LINK
https://www.youtube.com/watch?v=6nonjzzCSUU
https://www.youtube.com/watch?v=ML2WX84gsGE
OBT553
THANK YOU
OBT553
https://docs.google.com/forms/d/1yYArQu1SoM2M_XSq6pYeql1ePkGVZXwBOtP
uv8BZqSw/viewform?edit_requested=true
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY
INTRODUCTION (COMMON TO ECE & CSE)
UNIT 2and useful compound. Water is not only
2.3 MECHANICAL irrigation, DIGESTION
AND CHEMICAL fire-fights, air-
III used
OBT553
OBT553
MECHANICAL DIGESTION
• It involves physical breaking the
food into small pieces.
• The teeth and tongue with the help
of saliva masticate and mix up
the food into bolus.
• The bolus is conveyed to
pharynx and then to
esophagus by swallowing
or deglutition.
OBT553
MECHANICAL DIGESTION
• The stomach stores the food 4-5 hrs. The food mixes thoroughly
with acidic gastric juice to form paste.- Chyme
chyme
OBT553
CHEMICAL DIGESTION
• It involves the breaking of covalent chemical bonds in organic molecules by
digestive enzymes.
• CARBOHYDRATE DIGESTION: A.Digestion of carbohydrates in mouth:
• Carbohydrate digestion begins in the oral cavity with the partial digestion of
starches by salivary amylase.
• About 30 percent of starch is hydrolyzed here by this enzyme amylase
(optimum pH 6.8) into a disaccharide – maltose.
• Lysozyme present in saliva acts as an antibacterial agent that prevents
infections.
OBT553
CARBOHYDRATE DIGESTION
B) Digestion of carbohydrates in intestine:

• Carbohydrate digestion is continued in the intestine by pancreatic amylase.
• A series of disaccharidases enzymes that are released by intestinal epithelium
digest disaccharides into monosaccharides.
OBT553
CARBOHYDRATE DIGESTION
Buccal cavity
Salivary
Starch amylase Maltose
Stomach
No carbohydrate digestion Small Intestine
P. amylase
Starch Maltose
Maltase
Maltose 2 Glucose
Lactose Lactase Glucose +
Galactose
Sucrose Sucrase Glucose +
Fructose
OBT553
PROTEIN DIGESTION
a) Digestion of protein in stomach :

• Gastric pepsin digests as much as 10%–20% of the total ingested protein.
• The stomach stores the food for 4-5 hours.
• The food mixes thoroughly with the acidic gastric juice of the stomach by the
churning movements of its muscular wall and is called the chyme.
• The proenzyme pepsinogen, on exposure to hydrochloric acid gets converted
into pepsin.
• Pepsin then converts proteins into proteoses and peptones (peptides).
OBT553
PROTEIN DIGESTION
B. Digestion of protein in intestine:
● The bile, pancreatic juice and the intestinal juice are the secretions released
into the small intestine.
• The pancreatic juice contains inactive enzymes – trypsinogen,
chymotrypsinogen, procarboxy peptidases.
• Trypsinogen is activated by enterokinase into trypsin, which in turn activate the
other 3 enzymes –chymo-trypsinogen becomes chymotrypisn,
proaminopeptidase becomes aminopeptidase, and procarboxypeptidase
becomes carboxypeptidase.
● Pancreatic proteinases (all secreted in their inactive forms) digest peptidesinto
amino acids.
OBT553
PROTEIN DIGESTION
Buccal cavity
No protein digestion
Small Intestine
Trypsinogen Trypsin
Chymotrypsinogen Chymotrypsin
Procarboxy Carboxy
Stomach
HCl peptidase
Pepsinogen Pepsin peptidase
Protein Pepsin Peptones +
Proteoses
Proteins Trypsin / Chymotrypsin
Peptones Dipeptides
Carboxy peptidase
Proteoses
DIPEPTIDES Dipeptidase AMINO ACIDS

OBT553
FAT DIGESTION
• The first step in lipid digestion is emulsification, which is the transformation of
large lipid droplets into much smaller droplets.
• Emulsification is accomplished by bile salts secreted by the liver and stored in
the gallbladder.
• Lipase digests lipid molecules .
• The vast majority of lipase is secreted by the pancreas.
• A minor amount of lingual lipase is secreted in the oral cavity, is swallowed
with the food, and digests a small amount (<10%) of lipid in the stomach.
• The stomach also produces very small amounts of gastric lipase.
• The primary products of lipase digestion are free fatty acids and glycerol and
few cholesterol and phospholipids.
OBT553
FAT DIGESTION
Stomach
Small intestine
Gastric lipase hydrolyses
Bile
only a small amount of fat Fat Fat droplets
Emulsification
Fat Pancreatic lipase Diglyceride
Monoglycerides
Fatty acids & Glycerol

OBT553
NUCLEIC ACID DIGESTION
• The nucleic acids ( DNA and RNA) are found in most of the foods you eat.
• Two types of pancreatic nuclease are responsible for their digestion
They are :
• deoxyribonuclease, which digests DNA, and ribonuclease, which digests RNA.
• The nucleotides produced by this digestion are further broken down by two
intestinal brush border enzymes (nucleosidase and phosphatase) into pentoses,
phosphates, and nitrogenous bases.
OBT553
NUCLEIC ACID DIGESTION
Small Intestine
Nucleic acids Nucleotides Nucleosides Sugar + Bases

OBT553
COMPLETE FOOD DIGESTION
• Complete digestion of
food take place in the
duodenum. The fully
digested food is semi
fluid in nature and is
known as Chyle
OBT553
QUIZ TIME
OBT553
WHAT ARE THE END PRODUCTS OF DIGESTION
1.CARBOHYDRATE :
2. PROTEIN :
3. FATS :
OBT553
ANSWER
Carbohydrate: Glucose, Fructose, Galactose

Proteins : Amino acids
Fats : Fatty acids, glycerol
OBT553
YOUTUBE LINK
https://drive.google.com/file/d/1OvCkZljbaA_wq5HEjMFec1SXyTsCd6wq/view
https://www.youtube.com/watch?v=PBgRqiOjG1U
OBT553
THANK YOU
OBT553
https://forms.gle/eci8e63c3dyLYfag8
SUBJECT
BSCY101 CODE
ENGINEERING
TYPE CHEMISTRY

(COMMON TO ECE & CSE)
essential for the lives of animals andUNIT
plants,II but also occupies a unique position in
2.4 ABSORPTION irrigation, fire-fights, air-
OF NUTRIENTS
III used
OBT553
OBT553
ABSORPTION
After eating, food break down into

● soluble form (nutrients & water) then absorb in ileum intestinal walls
● pass through the epithelial cells of the villi then into the blood capillaries in
the villi .
● fat-soluble substances pass into the lymph from this capillaries and
substances transport to the body by lymphatic system (drains them into the
blood near the heart)
OBT553
ABSORPTION IS CARRIED OUT BY

• Passive transport: Passive transport is defined as the process of solute
movement across a cell membrane without a requirement of energy. After
digestion, simpler food substance is absorbed into the blood by passive
transport.
• Facilitated transport: Facilitated transport is defined as the process of

movement of solutes across the biological membrane with the help of
specific carrier proteins.
• Active transport: Active transport may be defined as the process of solute

movement from the lower concentration to the higher concentration by the
expense of energy.
OBT553
PASSIVE TRANSPORT
● Small amounts of monosaccharide like glucose, amino acids, and some

of electrolytes like chloride ions are generally absorbed by simple
diffusion.
OBT553
PASSIVE DIFFUSION
OBT553
FACILITATED TRANSPORTATION
• Fructose and some amino acids are absorbed with the help of carrier
ions like sodium. This mechanism is called facilitated transport.
OBT553
FACILITATED DIFFUSION
•
OBT553
ACTIVE TRANSPORT
• Requires energy
• Various nutrients like amino acids,
monosaccharide like glucose,
electrolytes like Na+ are
reabsorbed into the
blood by active transport.

OBT553
ABSORPTION OF FATS
• Fatty acids and glycerol insoluble in water so they cannot be
absorbed directly from the lumen of the intestine.
• With the help of bile salts & phospholipids the fatty acids and glycerol
are converted into small spherical water soluble droplets called
micelles.
OBT553
ABSORPTION OF FAT
• Micelles are reformed into very small protein coated fat globules called
chylomicrons which are transported in to the lymph vessels (lactales)in the villi.
OBT553
ABSORPTION OF FATS
OBT553
LARGE INTESTINE.
Functions
• No significant digestive activity • Absorption of water, minerals and
occurs in the large intestine. certain drugs.
• Secretion of mucus which helps in

adhering waste.
OBT553
LARGE INTESTINE
• The undigested and unabsorbed

substances (faeces) enters into
the caecum of the large
intestine through the ileo caecal
valve, which prevents the back
flow of faecal matter.
OBT553
EGESTION
• The egestion of faeces to the

outside through the anal opening
(defaecation) is a voluntary
process and is carried out by a
mass peristaltic movement.
OBT553
ABSORPTION IN DIFFERENT PARTS OF DIGESTIVE SYSTEM
Oral cavity Stomach Small Intestine Large

Intestine
Certain drugs Water, simple Glucose Water ,
coming in sugars, some
contact with the alcohol Fructose Fatty minerals,
mucosa of the drugs
acids Glycerol
mouth and
lower side of Amino acids
the tongue are
absorbed into
the blood
capillaries lining
them.
•
OBT553
VOMITING
• It is the ejection of stomach content through the mouth.

OBT553
DISORDER OF DIGESTIVE SYSTEM
• Infections of the digestive

Virus
system are caused by
Bacteria bacteria, virus, parasites
like tape worm, thread
worm, round worm, hook
Pinworm
worm, pinworm etc.
Tape
worm
Thread worm
OBT553
DIARRHOEA
• The abnormal frequency of

bowel movement and
increased liquidity of faecal
discharge is known as
diarrhoea.
• It reduces the absorption
of food.
OBT553
JAUNDICE
• The liver is affected, skin, eyes turn yellow due to the deposition of bile
pigments.
OBT553
CONSTIPATION
• The faeces are retained with in the

rectum as the bowel movement occur
irregularly.
OBT553
INDIGESTION
• The food is not properly digested

leading to the feeling of fullness.
• The cause of indigestion are

inadequate enzyme secretion,
anxiety, food poisoning,
overeating and spicy food.
OBT553
YOUTUBE LINK
https://www.youtube.com/watch?v=HGAq36qL3Sc
OBT553
THANK YOU
OBT553
https://docs.google.com/forms/d/e/1FAIpQLSdhVPh06iENMtcOBaCty0OYsRi9CGXM7PbVIskj5BZcLRfAEg/viewform

1.1 Six Classes of Nutrients (14 Files Merged)

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SUBJECT

UNIT I WATER TECHNOLOGY AND SURFACE CHEMISTRY

The food you eat is a source of nutrients. Nutrients

These three are the framework of the Food Guide Pyramid:

The 6 Essential Nutrients

Did you know?

Functions in the Body:

It is recommended that teens drink 6-8 glasses (8 fl.oz each) of

Carbohydrates are the body’s main source of energy

FUNDAMENTALS OF NUTRITION (common to ECE & CSE)

Fiber is the plant material that doesn’t break down

Oatmeal, fruits, vegetables, whole grains and legumes.

Function in the Body:

May reduce the risk of developing some diseases like heart

Helps promote regularity.

May play a role in reducing the risk of heart disease.

Fat/Water Soluble Vitamins

Fat Soluble Vitamins

Calcium & Phosphorus

Function in the Body:

A nutritional deficiency occurs when your body

6 classes of nutrients video link

UNIT I WATER TECHNOLOGY AND SURFACE CHEMISTRY

Food is a mixture of chemicals, some of which are essential for

Nutrients are required for various processes in the body.

They serve as a source of energy for muscle contraction and cellular

In a true sense, a nutrient may be defined as a chemical whose absence

A nutrient thus may be referred to as any substance in food that the

A substance that must be obtained in the diet, because the body

Students should be able to:

● Define six classes of nutrients

How food keeps us healthy?

Food is needed for energy and nutrients to exist;

it provides energy for work, and warmth for the body.

By performing these functions, food helps us to keep healthy, warm, well-

By helping us to understand how food and nutrients work, the science of

What does food do for our body?

As we just learnt, food contains chemical substances

The WHO divide these essential nutrients into two categories.

Micronutrients and Macronutrients.

Micronutrients are nutrients that a person needs in small doses.

Macronutrients are nutrients that a person needs in larger amounts.

Several mineral functions as buffers in the miraculous watery arena of metabolism,

THE IMPORTANCE OF NUTRIENTS:

Using nutrients to build tissue

The human body consists of different types of nutrients. For example, a

SIX CLASSES OF NUTRIENTS:

Think for a while, what happen if food sources doesn’t provide

Let start to explore in detail about six classes of Nutrients:

UNIT I WATER TECHNOLOGY AND SURFACE CHEMISTRY

Recommended dietary allowances

RDA is defined as the

Recommended dietary allowances

RECOMMENDED DIETARY ALLOWANCES

• Variation among individuals

• Losses during cooking

Recommended Dietary Allowances = Requirements + Safety factor

The Recommended Dietary Allowances (RDA) are the levels of intake of

Factors that affect RDA

RDA of an individual depends on many factors like:

Factors that affect RDA

Requirement = Mean ± 2SD

RDA for Indian nationals