A ee) ee eda 1.1.1. Introduction Nutntion includes all the processes or activities by which the human body intakes and utilises all the required food for its growth, development, regulation, and repair Nutrition is a branch of life sciences which deals with the process of receiving nd utilising all the substances required for growth and development as well as keeping the body healthy. It includes all the steps starting from the intake and swallowing of food, digestion of food as it passes through the GIT {in the process of digestion, the food particles disintegrate into simpler particles, which are absorbed into the blood and carried to the liver, where they are either Stored or further processed and then supplied to the other body parts 1.1.1.1. Definitions of Nutrition, Health, ete. ‘There are some commonly used terms regarding nutrition: §) Food: Food is the material of solid or liquid, which on ingestion serve the functions of growth, maintenance and energy provision. Consuming foods in appropriate content and kind promotes nutrition and health 2) Nutrition: 11 is the science of food that includes the nutrients, their action interaction and balance in relation to health and disease. It is the process by which the organism (i.¢., body) ingests, di and excretes food substances. ests, absorbs transports, utilises According to D.F, Turner, “Nutrition is the combination of processes by which living organism receives and utilises the material necessary for the maintenance of its functions, growth and renewal of its components.” According to Mudambi and Shalini, “The study of various nutnents, their functions, food sources and their effect on human well-being 1s called nutrition.” 9 Nutrients: These are the food components (e.g., proteins, fats. carbohydrates, vitamins, minerals, and water) required by the body in appropriate quantity © Nutritional Status: It is the health condition of an individual influenced by the intake and utilisation of the nutrients. Nutritional status can be determined by the study of medical and dietary history as well as through physical examination and suitable biochemical investigationsApphed Nutrition and Dnesety Pp - 5) Health: The World Health Orgamsanon defined health in 1948 as, “a state of complete physical, mental, and social well-being and not merely an absence of disease or infirmity” Thus, health is a positive concept which emphasises on social and personal resources, and also on physical capabiliues ©) Balanced Diet: A balanced diet contains different food items in suck quantities and proportions that the requirement for calories, proteins munerals, vitamins. and altemative nutrients is met and a small provision is reserved for additional nutrients to endure the short length of leanness. 4 balanced dhet also offers bioactive phytochemicals, like dietary fibre antiowidants, and nutraceuticals that offer positive health advantages ” ?D 1.1.2. Malnutrition ld Malnutrition refers to energy and/or nutrient deficits, excesses, or imbalances in 2 Person's diet. Malnutnton, in other terms, is a condition caused by nutrient shortage or excessive consumption. Malnutrition is defined as an imbalance 5 between the nutnents required by the body and the nutrients offered to x 1) Malnutrition thus includes both over nutrition (consuming too many calories or 2) too much of a specific nutrient, like protein, fat, vitamin, mineral, or other dietary 3 supplement) and under nutrition consuming less calories or other nutrients) 1.1.2.1. Under Nutrition * This malnutrition is caused by lack of protein, calories, or micronutrients. Wher 5) People do not eat (or absorb) enough nutrients to meet their energy and growth demands. or to keep ther immune systems healthy, they are said to be 6) undernourished. Micronutrient deficits are a type of under nutrition in which the > body is deficient in one or more micronutrients (e.g., iron, iodine, zinc, vitamin A. or folate). These deficiencies typically impact growth and immunity, but some can result in particular clinical disorders, like anaemia (iron deficiency hypothyroidism (iodine deficiency), or xerophthalmia (vitamin A deficiency). Causes 9) 1) People may be unable to obtain food because they cannot afford it. do n°* jg) have transportation to a store, or are physically incapable of doing so. nh 2) Imadequate food supply in some places of the world due to conflict. draught | !? flooding, and other circumstances 3) Some illnesses. like malabsorption disorders, prevent vitamins and minerals !3) from being absorbed 4) Some illnesses. like AIDS, cancer, or depression, cause people to lose the !4) appetite and eat Jess, leading to malnutrition. 5) The similar effect can be achieved by removing a portion of the digesuve ! S) tract during surgery le) 8) 3 TA ee eee 4 OMS FITDe VOeneonranarteae 6) Certain drugs imake can Jead to undernutrition: ry 7 1) Drugs used to treat hypertension (diuretics), heart failure (digoxin, ac” NA cancer (cisplatin) cause nausea and reduce appeptte 8 7 ii) Thyroxine and theophylline rise metabolism. and thus oo requirement for calories and nutrients. mes se nyjnmodvction to Nutrition (Unit 1 7 in) Some drugs inhibit the intestinal absorption of some nutrients 1y) Stopping certain drugs (antianxiety and antipsychotic drugs) or quitting drinking alcohol also lead to loss in weight 7) Drinking too much alcohol, which is high in calories but low in nutrients, suppresses appetite. Because alcohol affects the liver. it can impair nutrients absorption and utilisation 8) Smoking appears to create additional physiological changes that lead to a low body weight 9 Some situations widely increase the count of calories required. Infections, injunes, hyperthyroidism, significant burns, and long-term fever are included. 1) Many factors, including age-related variations in the body, combine to promote under nutrition in older people e Loss of body fat (adipose tissue) is the most common sign of calorie deficiency People who go hungry for a month lose around a quarter of their body weight Adults can lose up to half their body weight and children can lose even more if they are starved for a long time. The skin becomes thin, dry, inelastic, pallid, and chilly, and the bones protrude Fat in the face eventually disappears, leaving the cheeks hollow and the eyes sunken. Hair becomes dry and sparse. and it readily falls out vee 22> ve Cachexia (severe loss of muscle and fat tissue) is caused by overproduction of cytokines, which are proteins released by the immune system in response to diseases (infection, cancer, and AIDS). ®) Fatigue, inability to stay warm, diarrhoea, loss of appetite, irritability, and apathy are other symptoms. 9) Stupor (become unresponsive) may occur in extreme circumstances 1) People are weak and unable to carry out their daily chores Menstrual periods become erratic or cease in women Fluid may collect in the arms, legs, and belly if under nutrition is severe The number of certain types of WBCs drops. As a result, the immune system is compromised, making the individuals more vulnerable to infections 1) If calorie deficit persists for an extended time period, liver. heart, and/or respiratory failure may occur. Complete starvation of 8 to 12 weeks is lethal Children who are severely undemourished are unable to reach their full potential Mild intellectual handicap may emerge and last until school age. and behavioural development can be marked slow 18) Even when fixed, undernutrition in children can have long-term consequences Intellectual disabilities and stomach issues might last a lifetimei Apphed Nutrition and Dietetics Treatment ) Feeding 1s generally done by mouth, 2) Tube or intravenous feeding is done occasionally 3) Medicines are given in case of severe undernutrition 4) Mostly, treatment for malnutrition includes gradual increase in calorie intake ideal strategy is to eat frequent, modest, nutritious meals throughout the day. For example. people who have been starving are frequently fed small amounts of food initially (6 to 12 times a day); and the amount of food is steadily increased. Feedings may be postponed for a day or (wo if a child has diarthoea to prevent worsening the diarthoea, They are provided fluids throughout this duration. 5) Liquid nutrients or liquid diet can be essential for people who have trouble digesting solid foods. Wauneeogy 22> 6) Many people have problems digesting lactose (a sugar in milk products). and under nutrition can exacerbate the condition. Lactose-free or reduced lactose supplements (yogurt-based supplements) are often utilised. 7) People are also given multivitamin pills to ensure they obtain all the essential nutnents. 8) Infections and other disorders that may contribute to malnutrition are cured 9) Antibiotics should be given to all severely undernourished children. even if 7) no illness is visible People who are very undernourished may need to be hospitalised. Feeding someone too soon after a period of acute malnutrition may lead to diarrhoea and 3) nutrient imbalances in body fluids, glucose, and other nutrients. When eating is delayed, these problems normally go away. When possible, nutrients are provided through mouth. Nutrients can be delivered in following ways if cannot be given orally: 4 1) By introducing a tube into the gastrointestinal tract (tube feeding). 2) By introducing a tube (catheter) into a vein (intravenous feeding) 1.1.2.2. Over Nutrition Over nutrition is a condition in which the consumption of essential nutrients is 5) too high in a specific diet. It is classified as a form of malnutrition, and it health difficulties in those who are affected, similar to lack of nutrients in a certain diet. Extreme dieting or excessive food consumption can lead to over nutrition. Causes 1) Excessive consumption of unhealthy foods 6) 2) Taking excessive amount of: i) Niacin (nicotinic acid) to decrease high cholesterol levels. ii) Vitamin Be. ii) Vitamin A to help with skin issues iv) Iron or other non-prescribed trace minerals 7)tesssiostton to Nutition (Unie 1) 7 weight gain, diabetes, high blood pressure, high cholesterol, inflammation, and other illnesses can result from consuming too many calories. The signs of vitamin and mineral over nutnition vary depending on the nutrient 1) Cloudy unne 2) Improved rate and amount of urination 3) Heartbeat irregularities . 4) Eye irritation or sensitivity to light 3) Cracked, dry lips 1.1.3. Role of Nutrition in Maintaining Health A fundamental component of health is nutrition, which affects health from conception to death. 1) Growth and Development: Food is important for normal growth and development, intellectual development, learning, and behaviour. During Pregnancy. malnutrition may affect the foetus and result in still-birth, premature birth, etc.; while malnutrition during early childhood retards the physical and mental growth. Malnourished children are slow learners in school. Proper nutrition is also required for adults to maintain their optimum health and efficiency 2) Specific Deficiency: Malnutrition leads to nutritional deficiency disorders. eg. kwashiorkor. marasmus. blindness due to vitamin A deficiency, anaemia. beriberi, goitre, etc. Therefore. complete nutrient diet is vital for preventing nutrition-related deficiency diseases and for promoting health 3) Resistance to Infection: Malnutrition leads to various infections, e.g. tuberculosis, flu etc., and also influences the course and effect of many clinical disorders. Infection may worsen malnutrition by affecting the intake, absorption and metabolism of food. 4) Mortality and Morbidity: Malnutrition indirectly affects the community, such as high general death rate, high infant mortality rate, high sickness rate, and a lower life expectancy. Similarly, over-nutrition causes obesity, diabetes, hypertension, cardiovascular and renal diseases. and liver and gallbladder disorders 5) Maternal Child and Family Health: Nutrition directly affects the health of vulnerable groups of the community. especially pregnant women and children below 14 years of age. It is because nutrition plays an important role in high maternal and infant mortality. Nutritional status of an individual directly affects his/her fertility and infertility. Similarly, families having Proper nutrition and balanced diet have good health 6) Non-communicable Diseases: Diabetes. coronary heart disease. hypertension, cancer, etc. non-communicable diseases can also occur due to Autritional disturbances. 7) Primary Health Care: Nutrition ts one out of the eight components of pnmary health care for achieving “Health for all”. Thus. nutrition is basic requirement for health and is an important determinant of the national health policynv and Packet 8) Better Mood: Nutrition and mood are closely rekated @ health According: te 2016 research, eating & meal high in glycemic index can worsen depression and fatywue symptoms One can acquire vitamin D3 pills to treat this condition because it plays a big part in preventing depression and controlling mood: 9) Managing Diabetes: People with longterm diabetes should pay Close attention to the labels of packaged foods beeause they can have deceptive amounts of added salt and sugar. Additionally, as fried foods are heavy in saturated and frans-fats. they should not be considered. Nutrient-rich foods can aid in controlling blood sugar levels. Other issues, including excessive cholesterol and blood pressure, should also be controlled. 10) Enhanced Memory Functioning: A dict high in nutrients can help improve brain health. which can boost memory and brain activity, Some foods have been shown to be protective against dementia and cognitive decline. They can also aid in enhancing abilitics, like memory and attention. Fatty fish berries, flavonoids, polyphenols, omega three fatty acids, and vitamins C, D and E are among the nutrients that help the brain 11) Strong Bones and Teeth: Humans need to consume a diet that is sufficien! in calcium and magnesium in order to keep strong bones and teeth. ‘The best calcium source is dairy food. Women require the greatest energy supplemen, that has the proper amounts of calcium and magnesium, especially beyond the age of thirty. 12) Reduced Cancer Risk: Body has a lot of free radicals that try to combine with the healthy cells. But this increases the chance of getting serious illnesses, like cancer. The good news is that by consuming foods high in antioxidants, one may simply avoid such a predicament. Vegetables, fruits, legumes, and nuts all contain phytochemicals that serve as antioxidants. These also contain lycopenc and beta-carotene, as well as vitamins C, A, and E, 13) Increasd Productivity: Food significantly contributes to increasing the energy and productivity, One will probably feel lethargic and worn ou if eating packaged, unhealthy meals because digesting these foods will neec more effort on the part of digestive system. 1.1.4. Factors Affecting Food and Nutrition 1) Socioeconomic Factors: Family income decides the range, quality an quantity of food to be procured. Diet of high income families includes a hig! quality and variety of food; while low income or poor families and larg families rely on cheaper variety of foods. Such conditions directly affect th. nourishment provided by the food and lead to malnutrition 2) Cultural Factors: Culture is transferred from one generation to another. |i every culture, practices and beliefs regarding food and nutrition is differen For instance, food is considered a basic need to satisfy hunger for som cultures; while in some, food is regarded as a reason for family and soci sharing and gathering. Religions also have some influence on food habits: f° example, eating pork is strictly prohibited in Muslims. and eating bee! regarded as a sinful practice in Hindus. Health of an individual is directly indirectly affected by all these cultural beliefs. 4) 5)Anwedtuction to Nutrition (Unit 1) » 3) Traditional Factors: Taboo is a social or religious custom that prohibits or 4) 5) restricts 4 particular practice. In the same way, there are some taboos regarding the food practices in Indian culture. These taboos directly or indirectly affect the health of vulnerable groups, like pregnant women. and small children. For example i) Consumption of papaya is prohibited for pregnant women as it is believed to cause abortion. ii) Consumption of garlic is preferred for lactating mother as it is believed to increase milk production Hot food is believed to produce more heat in body and its excessive intake may cause boils; while excessive consumption of cold food causes cold, sore throat, etc System of Distribution: Sufficient availability of food at natural level does, not lead to sufficient availability in all the religions, mainly for the deficit and inaccessible regions. Free movement of food grains across intra-national borders is hampered by the governmental restrictions and market limitations (such as transport problem, inadequate storage capacity, availability of credit and insurance). As a result, cost of food grains increases and availability of nutritional food reduces Lifestyle and Food Habits Factors: The health of an individual is affected by the following lifestyle factors: 1) Age: In young children, protein requirement is more for their growth and development; while in adolescents, more calories are required than in adults. ii) Weight: Obesity is related to a wide range of adverse health effects: most common ones include increased risk of cardiovascular diseases, diabetes, and some cancers iii) Exercise: It is scientifically proven that a physically active individual is healthier. People who do regular activity/exercise are at lower risks to various chronic diseases (type-II diabetes. hypertension. mental disorders, stroke, some cancers etc.). Regular physical exercise also improves immunity, boosts self-esteem, enhances mood, sleep quality and energy, as well as reduces risk of stress and depression iv) Psychological Stress: Excessive amount of mental pressure or stress may be harmful. Mental stress may increase the risks of strokes, heart attacks, ulcers, and mental disorders such as depression ¥) Alcohol Consumption: Continuous or long-term consumption of alcohol damages almost every body organ and system. vi) Production and Transport: Locally grown foods are easily available and are cheaper: therefore. are consumed more and form the staple diet vii) Superstition: Due to some superstitions or beliefs. various food are avoided by many people. For example, papaya is avoided during it is believed to cause abortion. Vili) Geographical Area: Consumption of sea food 1s common in people living in the coastal areas of Karnataka, Kerala, West Bengal. etc Ricegrows well in tropical areas, thus is the staple food in Andhra Prades, and Tamil Nadw Wheat is the majorly grown in temperate regions, thy 1s the staple food in northern and eastern regions .) Specific Dynamic Action of Food (SDA): It is observed that enery, Production in form of heat is mereased by 8% after consuming food. Th; occurs due (© stimulating effect of food on the basal metabolism, whic is called specific dynamic action of food. SDA varies according different nutrients, such as SDA of carbohydrate 1s 5-6%, for protein 3, for fat is 49, and for mixed diet 1s 12% \) Physiological State: Duc to increased BMR, demand of fox increases in some physiological conditions, such as in preg women, lactating mother, ete. This requirement of extra energy related to the deposition of tissues at the time of pregnancy ang secretion of milk during lactation 1.2.1. Introduction Human existence depends on nutrients, Nutrie proteins, fats, carbohydrates, vitamins, minerals, and water) required by the bod in appropriate quantity. These are obtained from food, to support growth s are the food components (eg maintenance, and repair The body needs nutrients, which are chemical elements present in food, t produce energy. give the body structure, and assist in controlling chemics reactions, Six categories of nutrients e 1) Carbohydrates 2) Lipids 3) Proteins 4) Water 5) Vitamins 6) Minerals 1.2.2. Classification of Nutrients Nutrients can be categorised as either macronutrients or micronutrients, organ or inorganic, and whether or not they give the body energy (energy-yielding) 1.2.2.1. Macronutrients These are nutrients that provide calories or energy and are required in lat amounts to maintain body functions and carry out the activities of daily life They are needed in large quantities and include carbohydrates, fats, fibr proteins, and water. 1) Carbohydrates: Carbohydrates are organic compounds with general form’ C,(H,0),. They are composed of carbon, hydrogen, and oxygen having # ratio of oxygen and hydrogen atom 2:1. Carbohydrates are the prims source of energy as cells utilise carbohydrate directly for cellular respirati im the presence of oxygen. At the end of reaction, carbon dioxide, water. # energy is obtained (in the form of ATP), as shown below: Colty2Q + 60; ——® 6CO; + 6H,0 + Energy 2)2) Nutriuion (Unt 1) Sources 1) Starch: Foods like bread, potatoes, rice, cereals, and pasta contain Match These foods provide energy and do not have 4 high content of nes, provided that extra fat or sugar are not added; €.8-5 adding butter to 4 baked potato, adding sugar to cereals, or cooking starch-containing Hems in fat (e.g., potato chips). i) Sugar: It is not an essential part of diet, as it only provides calories and no other nutrients. Sugar in excess amount can lead to tooth decay and weight gain. Excess calories from the body can be removed (without the loss of any nutrients) by reducing the amount of sugar intake, i... by having low-calorie drinks, sugar-free tea and coffee, and by avoiding cakes and sweets. Functions 1) Carbohydrates provide energy and regulation of blood glucose. ii) It prevents the breakdown of proteins for energy iti) Carbohydrates also help with fat metabolism. If the body has enough energy for its immediate needs, it stores extra energy as fat. iv) Carbohydrates are an important component of many industries like textile, paper, lacquers and breweries. v) Carbohydrates form a part of genetic material like DNA and RNA in the form of deoxyribose and ribose sugars. vi) They help make up the body mass by being included in all the parts of the cell and tissues. vii) They form components of bio-molecules which have a key role in blood clotting, immunity, fertilisation, etc viii) Carbohydrates are basically the main fibre of the diet or provide the bulk fibre for better digestion. ix) Carbohydrates help clear gut and prevent constipation. x) Starch is the form the food is stored in plants. Proteins: Proteins are high molecular organic compounds that consist of the long polypeptide chain of amino acid monomer. The amino acid monomers are joined together by the peptide bonds between the carboxyl and amino groups. Protein mainly consists of twenty different kinds of amino acid molecules that combine in different combinations or number to form different polypeptide chains Sources i) Animal Sources: Milk. eggs, meat, fish, etc., are the sources of proteins containing essential amino acids ii) Vegetable Sources: Cereals, pulses, oilseeds, etc. are the major sources of protein in India due to greater availability and low price Functions: Proteins perform essential functions throughout the systems of the human body. These long chains of amino acids are critically important for: i) Catalysing chemical reactions. ii) Synthesising and repairing DNA.: Applied Nutnuon and Dietey 1) Transporting materials across the cell ty) Receiving and sending chemical signals. ¥) Respor v1) Provid ding to stmult ng structural support 3) Fats: Fats provide energy and contain fat-soluble vitamins. They insulate the body agitinst cold, Essential fatty acids are required by human health. Huma, body can synthesise fat from carbohydrates; but the three essential fatty acids (inoleic acid, linolenic acid, and arachidonic acid) cannot be synthesised anc thus should be added in the diet in the form of food or supplements. Sources 1) Animal Source: Ghee. meat, fish, butter, eggs, fish oil, ete 11) Vegetable Source: Groundnut, mustard, sesame, coconut and other o Coconut, groundnut and dry fruits are direct sources of fats; while cereals, pulses and some vegetables are indirect sources Functions i) Provide energy ix) Keep the body warm. iii) Protect internal organs iv) Helps body absorb vitamins A, D, E, and K through bloodstream. ¥) Produces hormones that help body to work properly vi) Serves as the storage substances for the body's extra calories 1.2.2.2, Micronutrients They are needed in smaller quantities and include minerals and vitamin: However. their impact on a body's health are critical, and deficiency in any 0 them can cause severe and even life-threatening conditions. They perform « range of functions, including enabling the body to produce enzymes, hormone: and other substances needed for normal growth and development. 1) Minerals: Minerals are inorganic compounds that are divided into severa categories based on how much is needed by the body. Only a few milligram or fewer of trace minerals (molybdenum, selenium, zinc, iron, and iodine are necessary each day. Numerous hundred milligrams or more of the major minerals (calcium, magnesium, potassium, sodium, and phosphorus) mus be consumed every day. Many minerals play a crucial role in the operation © enzymes, while others are necessary for the synthesis of hormones, formatiot of bone tissue, transmission of nerve impulses, contraction and relaxation © muscles, and defense of body against dangerous free radicals. __Table 1.1: Role of Minerals in Life Processes __ ‘Sources Functions [Calcium Milk, cheese, yogurt, sardines, and canned|Structural in bones and teeth fish with bones. land signal transduction. Phosphorus [Red meat. dairy foods, fish. poultry, bread, Structural in bones and teeth rice, and oats. DNA signal transduction, am lation, | lenzyme re; Sodium Found in almost all foods Fluid and electrolyte balancs land | and nerve conduction (Chloride |Inoduction to Nutrition (Unit 1) {Magnesium [Spinach and Swiss chard, bran cereals |seeds (almonds, cashews, pumpki __|sunflower, and flax seeds} lerve and muscle “function, } wheat germ, brown rice, dried beans, peas,|cofactor for many enzymes, lentils (black. navy, chickpeas, nuts), and|including for DNA synthesis. ym Bananas, papaya, sweet potato, dark leafy|Fluid balance nerve| greens, avocado, prune juice, tomato juice,|conduction. and blood pressure! ‘orange juice, milk, yogurt, dried beans|regulation. jsuch as navy. pinto and black beans, |chickpeas, lentils, beef, pork, fish, nuts, land seeds (pistachio, almonds, pumpkin, flax, and sunflower seeds), Structural component in metabolism, and important for protein function lentils, nuts and seeds, organ meats such as| liver and heart, and blackstrap molasses. | [Sulphur [Sulphur is found in nearly all foods. a a ent in| | cartilage, antioxidant n (Meat, fish, poultry, firm tofu, dried beans,|Oxygen transport and sign [peas, like soybeans, chickpeas, split pea,|transduction. [Tea, bread, nuts, cereals, and green| [vegetables (peas and runner beans) [Enzyme cofactor [Blood cell formation and release of iron for haemoglobin function. Biosynthesis of thyroid hormones. [Component of vitamin B,, amino acid metabolism, and! fatty acid metabolism. Cofactor for enzymes, growth’ and development, and immune function [Fluoride helps prevent tooth) decay oe [Function in glucose metabolism) land estrogen function _| + [Nuts and shellfish. IFish and shellfish. | It IFish, nuts, green leafy vegetables, and cereals. Yogurt, milk, cheese, dried beans like |kidney, navy, pinto and soybeans, lentils, pumpkin seeds and sunflower seeds, liver, meat, poultry, fish, and seafood. Seafood, tea, and gelatin. [Green vegetables, fruits, and nuts. [Fish, shelifish, red meat, grains, eggs, ichicken, liver, garlic, and vegetables} |grown in selenium-rich soil. 1 92) Vitamins: Vitamins are organic substances [Synthesis of antioxidant) lenzymes; immune function, Icardiovascular support, bone fand joint function, and brain| Idevelopment. J that maintain the normal structure and function of cells. Since they cannot be synthesised by the human body, they should be added in the human diet from external sources Vitamins mostly are obtained from plants or animals, so they are ingested as constituents of plant or animal foods. They are required in amounts much lesser than that of essential amino acids and fatty acids. They do not aid in energy production.2» Sources and Functions Applied Nutrition and Dietes, of Vitamins ie Synonyms | ources . [Vitamin C Ascorbic acid (Citrus fruits jinvolved in hydroxylation oj | orbate | proline, and acts as ay | | Eionidant “Meats, mainly pork|Component of — coenzymes |salmon, — legumes,jincluding Pyruvate fnuts, and grains dehydrogenase, -ketoacid | dehydrogenase, and i ltransketolase a Milk, cheese, greenfComponent — of enzyme lleaty — vegetablescofactors in many redox __and nuts reactions [Pantothenic [Bs - Whole-grancereals[Component of Coenzyme 4 Acid Jegumes, eggs, meatjand phosphopantetheine: | ‘and yogurt iprosthetic group for many I | lenzymes. i ‘Pyridoxine B6, |Pyridoxamine, Meat, fish, poultryInvolved in haemoglobin | yyridoxal lorgan meats, soy|synthesis; numerous enzymatic | products, nuts, andjreactions involving Schiff base i lentils intermediates jiotin B ‘Yeast, liver and|Coenzyme for carboxylase | ikidney. Egg yolkjenzymes soybeans, nuts, and] i cereals _ oe 'Folic Acid (Bs, Folate, folinic[Broccoli, BrusselsInvolved in the enzymati | faci, folacin sprouts, liverjtransfer of | carbon units | pinach, asparagus, | ipeas, chickpeas, and} | I lorown rice B.. IMeat, salmon, cod|Required for methylmalony!- ‘Cyanocobalamin hydroxycobalamin, milk, cheese, andjCoA mutase and methionine _ methylcobalamin_ eggs synthase reactions Niacin Niacinamide, By, Yeast, meat, fish|Component of NAD and | Imilk, eggs, greenNADP required for oxidation- | vegetables, _cereal,reduction reactions ,_ land beans Vitamin A Retinol, retinal,Cheese, eggs, and[Required for formation retinoic acid yogurt ithodopsin; hormone-like activity j ; - jin growth and reproduction Vitamin __ Cholecalciferol, lly fish, such asRegulation of blood levels of ‘vitamins D> and Dy,salmon, —sardinesealcium — and ~—_ phosphate: i |1.2.-dihydroxy fred mackerel caus a function | vitamin D Vitamin E -Tocopherol ec Ausonsdent scavenger of ‘other tocopherols:jolive oil; also nuts,feactive oxygen species \q-tocotrienol ds, wheat germ, k Jother tocotriencls t / Vitamin K- | Phylloquinone Teafy/Required for carboxylation of i | egetables, vegetableglutamic acid in calcium L lL blood clotting proteinsto Nutrition (Unit 1) 2 1.2.2. Organic Nutrients Organic nutrients include the macronutrients (carbohydrates. proteins, and fats) and vitamins. In a sense, they are “alive,” and therefore can be destroyed or broken down. Carbon and hydrogen are both present in organic nutrients. Organic nutrients are complex and made up of numerous ¢lements (carbon hydrogen, oxygen, and occasionally nitrogen) bound together. They can be produced by living organisms. Organic nutrients include carbohydrates, lipids, proteins, and vitamins. 1.2.2.4. Inorganic Nutrients Inorganic nutrients include water and minerals. Both carbon and hydrogen are absent from inorganic nutrients, wiich are also unaffected by creation or destruction. Minerals are the ash that remains after a food has completely burned since they cannot be destroyed. Since minerals are already in their purest form, they are also not digested or broken down. They are taken in whole, moved around the body to perform their various tasks, and finally eliminated. 1) Minerals: Minerals mostly form complexes with insoluble fibres or phytates in the intestine; this hinders the intestinal absorption of dietary minerals, except for sodium and potassium. Few minerals are found in free and unbound form in blood circulation, while some are transported with the help of specific binding proteins-B, (e.g., transferrin for iron) Specific binding proteins are required to store minerals (e.g., for storing iron, apoferritin protein is needed). Minerals are eliminated from the body by renal or hepatobiliary route. This hampers the absorption of minerals, and therefore most of the consumed minerals are eliminated through faeces 2) Water: Water forms the major component of body mass. A human body can survive only a few days without water; deficiency of any other nutrients does not show such profound éffects. Lack of water increases blood pressure, malfunctions heart, and also results in failure of kidneys. Water is involved in the following body functions: i) Ithelps in the transport of nutrients and waste products in and out of cells. ii) [tis required for all digestive, absorption, circulatory, and excretory functions. iii) It is required for utilising the water-soluble vitamins. iv) It is required for maintaining proper body temperature Water is often named the silent nutrient of the body. In humans, total water present ranges from 55-65% of their body weight depending on their body composition. Lean body tissues contain around 75% of water, while adipose tissue contains a very little amount of water. Thus, water percentage in lean individuals is greater than in obese. 1.2.2.5. Energy-Yielding Nutrients «The body can produce energy from certain energy-yielding nutrients, which " include carbohydrates, lipids (fats), and proteins 1) Carbohydrates: Carbohydrates are organic compounds with general formula C,(H0)». They are composed of carbon, hydrogen, and oxygen having the* Applied Nutrivon and Dietetic rao of oxygen and hydrogen atom 2:1. Carbohydrates are the primary source of energy as cells utilise carbohydrate directly for cellular respiration in the presence of oxygen. Carbohydrates provide energy and regulation of blood glucose. At the end of reaction, carbon dioxide, water, and energy is obtained (in the form of ATP), as shown below CoH120, + 60; ——> 6CO; + 6H,0 + Energy Carbuhydrates provide 4 Calories/gram of energy 2) Proteins: Proteins are high molecular organic compounds that consist cof the long polypeptide chain of amino acid monomer. The amino ac id monomers are joined together by the peptide bonds between the carboxy! and amino groups. Protein mainly consists of twenty different kinds of amino acid molecules that combine in different combinations or number to form different polypeptide chains. Proteins provide 4 Calories/gram of energy 3) Lipids (fats): The word lipid is derived from the Greek word fipos meaning fat; universally present in all plants and animal cells, They are naturally occurring waxy, greasy, or oily organic compounds and are known as oll and fats. Lipids are hydrophobic in nature, i.e., insoluble in water but soluble in non-polar solvents (chloroform, benzene, ether, etc.). They are present in cell membrane and also found as storage molecule. They are a source of high energy value, therefore are important constituent of the diet. Fats provide 9 Calories/gram of energy 1.2.2.6. Non-energy Yielding Nutrients Instead of providing energy in the form of calories, non-energy yielding nutrients supply extra necessary nutrients that encourage growth and advance health. One can get all the vitamins and minerals needed each day from a well-balanced diet 1) Vitamins: These are small chemicals that support several biological activities. Dietary lipids assist fat-soluble vitamins (A, D, E, and K) to enter the body, and these nutrients are stored in fatty tissues all over the body Vitamin D supports bone and nerve health, vitamin A shields the cells from environmental deterioration and supports vision, vitamin E_ strengthens immune system, and vitamin K aids in blood clotting in case of injury Contrarily, water-soluble vitamins are not kept by the body. The eight B vitamins help the body produce more energy from foods that contain calories while also supporting the circulatory system, immunological system, and fetal growth. Vitamin C aids in the synthesis of hormones, 2) Minerals: Human body needs a variety of minerals in various quantities Calcium and phosphorus are essential for the body’s structural integrity and must be consumed in high doses every day. Sodium and potassium are found in all the body's tissues, and enough levels are necessary to maintain fluid balance and vascular health Trace elements are vital for health, but only in trace amounts. Examples of trace elements include iron (an oxygen-carrying mineral), zinc (an enzyme cofactor), iodine (component of hormones), and copper (a vitamin that helps with the creation of proteins).3) Water: Even though water is not considered to be a nutrient, it is crucial to overall health. Blood pressure, fluid balance, and body temperature can be maintained with water. In reality, water is essential for all the body's functions. without it, there is a risk of dehydration, heat exhaustion, and heat stroke 13.1. Introduction Food provides energy, helps in building and repairing the bod: and regulates the functions of tissue. A balanced diet provides essential amounts and adequate proportions of all the nutrients, which can be achieved from different food groups. and maintains A food group is a collection of food items that share some similar qualities. For choosing an adequate diet, knowledge of suggested dietary budgets and food composition is needed. So, the nutritional requirements should be converted into the types and amounts of food we should consume 1.3.2. Classification of Food Groups Foods have been classified based on the following factors: 1) Based on physiological functions 2) Based on food groups 3) Based on origin 4) Based on chemical composition and sources: i) Carbohydrates ii) Proteins iii) Fats iv) Vitamins v) Minerals vi) Water 5) Based on nutritive value: i) Cereals and millets _ii) Pulses and legumes __iii) Vegetables iv) Nuts and oil seeds v) Fruits vi) Animal food vii) Fats and oils viii) Sugar and jaggery ix) Condiments and spices x) Milk and milk products xi) Miscellaneous food (beverages) 13.2.1. Classification Based on Physiological Functions Table 1.6 shows how various types of food items can be categorised into three ps based on the roles they serve Classification of Food Groups Based on their Functions ons Nutrients | “Foods als, fats. sugar [Pulses, milk, meat, chicken als [Fruits and veget .2.2, Classification Based on Food Groups’ five food groups of Indian Council of Medical Research (ICMR) are as follows: Food Group 1 - Cereals: These belong to the Gramineae family, and are the Most essential plant food sources for humans. They are the most important group among India’s food plants. Rice, wheat, maize, barley, oat, and rye arethe six true cereals They have high carbohydrate content, as welll a significant amount of protein, certain lipids, and vitamins, Cereals become — > the main source of energy in diet as they are taken in cnormous quantitie Whole grains and cereals contain a significant quantity of fibre, which 1s vita for keeping a healthy digestive tract, Fibre is also vital in the prevention of variety of lifestyle disorders. To gain enough fibre, one should eat cereals ir their unrefined form. Vitamin B complex is also plentiful in cereals; but i absent in refined cereals (maida and polished rice). > oe 2S we Figure 1.1: Cereals Thus, one should eat whole wheat flour and home-pounded or parboiled rice Daliya and brown rice should also be a part of daily diet, One should also be aware that the majority of people eat cereals with legumes, curd, milk, meat and vegetables. This is because the nutritional quality of food improves when 4) cereals are paired with pulses or vegetables.Dal-rice, khichri, sambar, idl dosa, dal-bati, and biryani are some examples Food Group 2 - Pulses and Legumes: These dietary sources are members of Leguminosae family. They have the highest protein content of any vegetable product, Arhar, urad, rajmah, and bengal gram, green gram dal are the main sources of protein in Indian cuisine, especially for vegetarians Vitamin B, calcium, and iron are all present in significant amounts.Legumes also include carbohydrates and lipids. Previously it was learned that mixing pulses with cereals improves their protein quality. To achieve the best protein quality, vegetarians should be sure to include both pulses and cereals in every meal. To provide variety to the food, soya nuggets can be included » Ge & Yellow Moong Dal Yellow Chana Dal Red Lentils (Masoor) Half Moong Khichdi @ S&S @ & Urad Akha Dal Unad Dal Red Beans Kabuli Chana Green Mong Toor Dal Soya Beans Moth Beans ‘Figure 1.2: Pulses and Legumestnroduction to Nutri * 3) Food Group 3. Milk, Eggs, and Meat Product 4) tas a fact that milk 1s the greatest and most complete diet for tiny infants, because 1 18 high in protein fat, vitamin A, and calcium. Curd and paneer have the same nutrients: however skimmed milk has very little fat, It was noticed that when making Paneer, the water is drained, which also drains the water-soluble nutnents. Ay a result, the primary nutrient in cheese and paneer is protein This water can be used to prepare dal and knead chapati dough Except fo vitamin C, eggs are a good source of practically every nutrient, Because contain high-quality proteins. their intake is advised for developing youngsters, pregnant women, and breastfeeding mothers. Meat. poultry, and fish are abundant in high-quality prote 2 with vitamins A and B. aol ez), ae i Milk and Eges ar =, Cheese Figure 1.3: Milk, Eggs, Meat Products Food Group 4 - Fruits and Vegetables: Vegetables are edible plants that store reserved food in their roots, stems, leaves, and fruits, and are eaten cooked or raw as salads. These are second only after cereals as carbohydrate food sources. Vegetables have a high nutritional value due to the presence of essential mineral salts and vitamins. Vitamin C is abundant in citrus fruits (oranges and lemons). Amla and guava are low-cost and high-quality sources of vitamin C. Carotene, found in yellow fruits (mango and papaya) 1s turned into vitamin A in the body, which is crucial for eyes. Banana is high in iron, calcium, and carbohydrates. Pomegranate is rich in iron < - Spinach Broccoli Cabbage Tofu “While Beans Soya Beans Carrot Pumpkin Orange Almond Fig Sweat Potato se . —) & Parley Tomato Anuguia Figure 1.4: Fruits and VegetableApplied Nutrition and Dieu AIL fruits are high in fibre, which aids with bowel movement. Raisins, fig walnuts, and almonds are dry fruits high in lipids, iron, calcium, and fibre Prutts that are readily available in local area should be preferred because the are fresh and inexpensive. Carotene, calcium, iron, and vitamin C are abundan in green leafy vegetables (spinach, fenugreek, soya, amaranth (cholai). ana mint (pudina)) They are simple to grow and should be incorporates in everyday diet, Roots and tubers include potatoes, sweet potatoes, tumips radish, and carrots, and are rich in carbohydrates. It is a fact the potato is regarded as the king of all vegetables. It is mixed with almost all veggies 5) Food Group 5 - Fats and Sugar: Butter, ghee, and oils (mustard oil, groundnut oil, coconut oil, and soya oil) are the most popular fats in India. Fats are an intense energy source. Fat is required in daily diet as it offers vital fatty acids Aside from that, fat-soluble vitamins like A, D, E, and K are essential for human health. Sweetening compounds, such as sugar, jaggery, and honey offer carbohydrates to the body. It is a fact that jaggery is preferred over sugar as iron is found in jaggery which is needed for the development of RBCs. One should also aim to limit over intake of sugar or jaggery because extra sugar consumed is turned into fat, which accumulates in the body and causes obesity Figure 1.4: Fats and Sugar The five food group system can be used for the following purposes: 1) Planning nutritious balanced menu to achieve nutritional adequacy. 2) Assessing nutritional status - a brief diet history of an individual can disclose inadequacies of food and nutrients from any of the five groups. Functions of Food 1) Physiological Functions of Food: i) The primary function of food is to provide energy to the body - Oxidation of ingested food releases energy that is needed by the body ¢ T? grow, to support the involuntary processes necessary for life, to remain Pl warm, to convert the consumed food into usable nutrients, to maintain life's involuntary processes, and to carry out professional, household and leisure activities, ii) Another significant function of food is building the body. If the correc! kinds and amounts of food are consumed from birth until adulthood. : newborn weighing 2.7-3.2kg can grow to its potential adult weight of 50- ‘The food consumed on a daily basis helps in maintaining the adul body structure and replacing the worn-out cells.Applied Nutrition and Dieten. All traits are high in fibre, which aids with bowel movement. Raisins, figs, walnuts, and almondy are dry fruits high in lipids, iron, calcium. and fibre Fruits that are readily available in local area should be preferred because they are fresh and iexpensive. Carotene, calcium, iron, and vitamin C are abundant in green leaty vegetables (spinach, fenugreek, soya, amaranth (cholai), and munt (pudina)|. They are simple to grow and should be incorporates in everyday diet. Roots and tubers include potatoes, sweet potatoes, turnips radish, and carrots, and are rich in carbohydrates. It is a fact the potato is regarded as the king of all vegetables. It is mixed with almost all veggies. 5) Food Group 5 - Fats and Sugar: Butter, ghee, and oils (mustard oil, groundnut oil, coconut oil, and soya oil) are the most popular fats in India. Fats are an intense energy source, Fat is required in daily diet as it offers vital fatty acids Aside from that, fat-soluble vitamins like A, D, E, and K are essential for human health. Sweetening compounds, such as sugar, jaggery, and honey offers carbohydrates to the body. It is a fact that jaggery is preferred over sugar as iron is found in jaggery which is needed for the development of RBCs. One should also aim to limit over intake of sugar or jaggery because extra sugar consumed is tured into fat, which accumulates in the body and causes obesity Raia” Figure 1.4: Fats and Sugar ‘The five food group system can be used for the following purposes: 1) Planning nutritious balanced menu to achieve nutritional adequacy. 2) Assessing nutritional status - a brief diet history of an individual can disclose inadequacies of food and nutrients from any of the five groups. Functions of Food 1) Physiological Functions of Food: i) The primary function of food is to provide energy to the body Oxidation of ingested food releases energy that is needed by the body to grow, to support the involuntary processes necessary for life, to remain warm, to convert the consumed food into usable nutrients, to maintain life’s involuntary processes, and to carry out professional, household. and leisure activities. ii) Another significant function of food is building the body. If the correc! kinds and amounts of food are consumed from birth until adulthood. « newborn weighing 2.7-3.2kg can grow to its potential adult weight of 50 60kg. The food consumed on a daily basis helps in maintaining the adul body structure and replacing the worn-out cells. -23RorFfremduction to Nutnity ui) Regulating body activities is another function of food, and includes heart beat, thermoregulation, muscle contraction, blood clotting, water balance maintenenace, and waste excretion iv) Enhancing body resistance to disease is another important function of food vy) Social Functions of Food: Food has always played an important role in social lives. It also plays a role in social, cultural, and religious lives. In religious occasions in homes, temples, and churches, special foods are distributed as a benediction (or Prasad). Feasts are provided in important life events, such as births, naming ceremonies, birthdays, marriages, etc Majority of religious celebrations also include feasts and feeding of certain groups of people. In each region, certain dishes are related with the majority of these feasts. Food has always been used to express affection, friendship, and social acceptability. It is also used as a symbol of happiness at certain life events; for example, pedhas are distributed to announce exam success or birth of a baby: laddus distributed in Deepavali and marriages; cakes are made in Christmas and birthdays; tilgul is made in Sankranti (festival of friendship), ete A pleasant mood is created by serving refreshments at get-togethers or meetings. Instead of dividing individuals, the meal for such a gathering should bring them together. This fundamental feature should be taken into account when creating menus for such occasions 2) Psychological Functions of Food: Food must satisfy specific emotional demands (sense of security, love, and attention), in addition to physical and social needs. As a result, familiar foods make us feel safe. Anticipating and fulfilling the needs are expression of love and care. These feelings form the basis of attachment to a mother’s cooking. Food sharing is a sign of friendship and acceptance. In a friendly gathering, people taste new foods and expand their food experiences. Even a nutritionally balanced dinner may not be satisfactory to an individual if the foods contained are unknown or distasteful to him or her. Strange foods become familiar and new tastes emerge with time and repeated exposure. These factors play a role in food acceptability and must be taken into account when preparing nutritionally adequate and enjoyable meals 1.3.2.3. Classification Based on Origin The majority of food is produced by nature. Animals, fruits, vegetables, and other plants that the land produces for humans, as well as minerals, can be sources of nutrition. Based on the source of acquiring the food, they are categorised as 1) Plant Origin: Since they come from plants, vegetables, and fruits that the environment provides (fruits, vegetables, legumes, cereals, etc.) A wide range of nutrients needed to keep the human body in top working order can be found in plants. Humans eat everything, including fruits, flowers. some plant stems, leaves and stems like those of lettuce and celery, some plant roots like those of carrots and beets, and seeds like those of wheat and ricea Applied Nutrition ad Dime - ol ‘Animals and vegetation both serve as sources of sustenance. So, direcy indirectly, plants are a source of food. One is advised to eat fruit vegetables every day because they are a source of several nutrients Vegetables, coffee, cereals, pulses, fruits, sugar, spices, o1l, and oJ products are produced by plants. Different dietary components are prow, 4 y by various plant parts: 1) Vegetables: Beetroot, turnips, spinach, cauliflower, and other vegets high in nutnents come from plants. Some plants have edible stems, r, and leaves. in) Roots: Roots that are eaten as vegetables include radish, turnip, cay and beetroot iin) Stem: Stems or rhizomes that are eaten as vegetables include potato; ginger iv) Leaves: Leaves that are eaten as vegetables include spinach, cabhy > and lettuce v) Flowers: Flowers that are eaten as vegetables include broccoli ; cauliflower i vi) Fruits: Fruits are a wholesome plant-based food source. Mango, orax apple, and grapes are some fruits that people eat. vii) Cereals: Examples of cereals are wheat, jowar, barley, maize, andr These are a plentiful supply of plant-provided nutrients. os viii) Coffee and Tea: Both can be acquired from the plants as well. Not only te bbut plants can also produce sugar. Itis produced by processing sugarcane ix) Oil: Plant seeds and leaves can be used to obtain oil. The oil-produ plants include castor, mustard, and sunflower. x) Spices: From the plants, cinnamon, cardamom, pepper, clove, cur seeds, and ginger are harvested and used in cooking. 2) Animal Origin: Considering that they are animal-based foods (meat, eggs, milk, etc.). Animal products are either directly or indirectly used food. Meat, milk, and eggs are notable examples of foods derived &*) animals. Additionally, animal products are a great source of nutrition. T creatures make up the entire food chain, which starts with species that solar energy and ends with predators that depend on producers. > 6 ea) » Here are a few examples of animal-derived foods: i) Milk: Great sources of milk include cows, buffaloes, sheep, goals.’ camels. It is abundant in lipids, proteins, carbs, vitamins, and mine '©) ii) Eggs: Quails, chickens, ducks, and geese are farmed for their mea! eggs. It is a plentiful source of vitamins and proteins. Viti" » phosphorus, calcium, and iron are also present iti) Meat: There are two kinds of meat, i.e, red meat and white meal * meat is the fatty meat that comes from cows, goats, sheep. and White meat, which is found in chicken and fish, is lower * Arg Compared to red meat, white meat is easier to digest and is hel” §> Proteins. vitamins, zinc, phosphorus, and iron are all abundant in me 7. 3) Other substances that are thought to be of mineral origin include salt and w*Intron it 1.4.1. Multiple Choice Questions 1 the material of solid or liquid, which on ingestion serve the functions of growth, maintenance and energy provision a) Food b) Fruit ©) Proteins d) Fats 2) The technique of introducing a tube into the gastrointestinal tract is known as a) Tube feeding b) Intravenous feeding c) Nasogastric feeding d) Enteral feeding yee __is a condition in which the consumption of essential nutrients is too high in a specific diet a) Over nutrition b) Under nutrition ©) Adequate nutrition d) Malnutrition 4) How many food groups are given by ICMR? a) Two b) Four c) Five a) Six 5) Which of the following foods is classified into food group 2? a) Fruits and vegetables b) Pulses and legumes c) Milk, eggs, and meat products d) Fats and sugar 6) Carotene, calcium, iron, and vitamin C are abundant in . a) Green leafy vegetables b) Milk and oils, ©) Liver d) Butter and ghee 7) Proteins provide __ of energy a) 2 Calories/gram b) 6 Calories/gram ©) 8 Calories/gram d) 4 Calories/gram 8) Ama and guava are low-cost and high-quality sources of a) Vitamin A b) Vitamin B ©) Vitamin C 4) Vitamin D 9) Among the following family pulses and legumes are classified under which family a) Leguminosae by Myrtac ©) Rubiaceae a) Rosaceae 10) Which among the following groups contain milk s, and meat products? a) Food Group | b) Food Group 2 ©) Food Group 3 d) Food Group 4 11) Fats provide of energy a) 2 Calories/gram b) 4 Calories/gram ©) 9 Calories/gram 4) 6 Calories/gram Answers: Da 2a a a 4) b 6 a na 8 c » a 10) ¢ IeApplied Nutrition a” 1.4.2. Very Short Answer Type Questions 1) Give definition of the following Food ») Nutnitien ii) Nutnents 1) Health ¥) Balanced diet 2) Wnite any three signs and symptoms of under nutrition 3) List down the causes of over nutrition. 4) Enlist various role of nutrition in maintaining health 5) How superstition affects food and nutrition ©) Write any three functions of carbohydrates, 7) What is vegetable source of fats? 8) List down the functions of potassium and sulphur 9) List down the source of pyridoxine and biotin 10) Define energy-yielding nutnents ayeee WANT! 4 1.4.3. | Short Answer Type Questions 1) Give the concept and definitions of nutrition and health. 2) Discuss the causes. signs and treatment of over nutrition. 3) Write a short note on role of nutrition in maintaining health. 4) Explain the factors affecting food and nutrition. 5) Discuss about the sources and functions of micronutrients. 6) List down the sources and functions of macronutrients. 7) Give the classification of food on the basis of origin. 1.4.4. Long Answer Type Questions 1) Discuss the causes. signs and treatment of under nutrition. 2) Bnefly explain nutnents and its classification 3) Write a detailed note on classification of food groups