Chapter 1 – Introduction to Food and Nutrition
1. Meaning of Food
Food is any substance that provides nutrients to the body for growth,
repair, energy, and maintenance of life.
It includes both natural and processed items.
Examples: Fruits, vegetables, cereals, pulses, milk, eggs, meat, etc.
2. Functions of Food
Function Description Examples
Provides energy, body- Carbohydrates → Energy; Proteins
Physiological
building, and protection → Growth; Vitamins → Protection
Gives satisfaction,
Psychological Comfort foods like sweets, tea, etc.
pleasure, comfort
Brings people together
Social Festivals, celebrations, parties
through shared meals
3. Definition of Nutrition
Nutrition is the science of food, nutrients, and their action in the
body.
It includes the processes of ingestion, digestion, absorption,
transport, utilization, and excretion.
Flow of Nutrition Process:
Ingestion → Digestion → Absorption → Assimilation → Utilization →
Excretion
4. Nutrients and Their Classification
Nutrients are chemical substances in food that nourish the body.
They are classified as:
A. Macronutrients
Needed in large amounts:
1. Carbohydrates – energy-giving (4 kcal/g)
2. Proteins – body-building (4 kcal/g)
3. Fats – energy-dense (9 kcal/g)
B. Micronutrients
Needed in small amounts:
1. Vitamins – regulate body functions
2. Minerals – important for growth and metabolism
C. Water
Essential for all life processes
Makes up 60–70% of body weight
D. Dietary Fibre (Roughage)
Adds bulk to stool
Prevents constipation and maintains gut health
5. Importance of Nutrition
Supports growth and development
Maintains immunity
Helps in disease prevention
Ensures mental alertness and physical efficiency
6. Food Groups
According to ICMR, foods are divided into five groups:
1. Cereals and millets – energy (rice, wheat, maize)
2. Pulses and legumes – protein (dal, rajma)
3. Milk and animal foods – body-building (milk, egg, fish)
4. Fruits and vegetables – vitamins and minerals
5. Fats and sugars – concentrated energy
7. Balanced Diet
A balanced diet supplies all essential nutrients in proper quantity and
proportion according to age, gender, and activity.
Components:
60–65% carbohydrates
15–20% proteins
20–25% fats
Sufficient vitamins, minerals, water, and fibre
Factors affecting diet planning:
Age, gender, activity level
Health status
Socio-economic status
Climate and culture
8. Malnutrition
Malnutrition = any imbalance in nutrient intake (deficiency or
excess)
Types:
1. Under-nutrition – deficiency of energy or nutrients
o e.g. Kwashiorkor, Marasmus, Anaemia
2. Over-nutrition – excess intake leading to obesity, diabetes
Causes:
Poor diet
Poverty
Ignorance
Disease and infection
9. Health and Nutrition Relationship
Good nutrition → good health, strong immunity
Poor nutrition → weakness, disease, poor performance
✅ Key Terms to Remember:
Food: Substance consumed for nourishment
Nutrient: Chemical component in food
Nutrition: Process of obtaining and utilising nutrients
Balanced diet: A Diet fulfilling all nutrient needs
Malnutrition: Nutritional imbalance
Chapter 2 – Nutrients and Their Functions
1. Classification of Nutrients
Nutrients are the chemical substances in food essential for life, growth,
repair and maintenance.
Type Examples Functions
Carbohydrates, Proteins,
Macronutrients Energy, growth, maintenance
Fats
Micronutrients Vitamins, Minerals Regulation, metabolism
Hydration, digestion,
Others Water, Fibre
elimination
2. Carbohydrates
Main energy source – 1 g = 4 kcal
Types:
o Simple sugars: Glucose, fructose, sucrose
o Complex carbs: Starch (rice, wheat, potatoes)
o Dietary fibre: Cellulose, pectin
Functions:
o Provides energy
o Protein-sparing action
o Helps in fat metabolism
o Fibre improves bowel movement
Deficiency: Fatigue, constipation, ketosis
Sources: Cereals, fruits, sugar, honey
3. Proteins
Body-building nutrient – 1 g = 4 kcal
Composed of: Amino acids (20 types, 9 essential)
Functions:
o Growth and tissue repair
o Enzyme and hormone synthesis
o Immunity (antibody formation)
o Transport (haemoglobin)
Sources: Milk, eggs, pulses, meat, nuts
Deficiency:
o Kwashiorkor: Oedema, poor growth
o Marasmus: Muscle wasting, weakness
4. Fats (Lipids)
Energy-dense – 1 g = 9 kcal
Types:
o Visible fats: Butter, oils
o Invisible fats: Milk, nuts, egg yolk
o Saturated fats: Animal fats – raise cholesterol
o Unsaturated fats: Vegetable oils – heart-healthy
Functions:
o Energy storage
o Protection and insulation
o Carrier of fat-soluble vitamins (A, D, E, K)
o Adds flavour to food
Deficiency: Dry skin, vitamin A deficiency, fatigue
Excess: Obesity, atherosclerosis
5. Vitamins
Organic compounds required in small amounts; no energy value.
Vitamin Type Functions Deficiency
A (Retinol) Fat-soluble Vision, growth Night blindness
D (Calciferol) Fat-soluble Calcium absorption Rickets, osteomalacia
E (Tocopherol) Fat-soluble Antioxidant Infertility
K Fat-soluble Blood clotting Bleeding disorders
Water- Nerve & energy Beri-beri, pellagra,
B-complex
soluble metabolism anaemia
C (Ascorbic Water- Collagen formation,
Scurvy
acid) soluble immunity
6. Minerals
Inorganic elements essential for body functions.
Mineral Function Sources Deficiency
Bones, teeth, Rickets,
Calcium Milk, ragi
muscles osteoporosis
Phosphorus Energy metabolism Milk, fish Weak bones
Mineral Function Sources Deficiency
Liver, green
Iron Hb formation Anaemia
veg
Iodine Thyroid hormone Iodized salt Goitre
Sodium,
Fluid balance Salt, fruits Muscle cramps
Potassium
Zinc, Selenium Immunity, enzymes Nuts, seafood Poor healing
7. Water
60–70% of body weight
Functions:
o Solvent for nutrients
o Maintains body temperature
o Removes wastes
o Lubricates joints
Requirement: 2–3 L/day (approx.)
8. Dietary Fibre
Non-digestible part of plant food
Functions:
o Prevents constipation
o Reduces cholesterol and obesity risk
Sources: Whole grains, fruits, vegetables
✅ Quick Summary Table
Nutrient Function Sources Deficiency
Carbohydrates Energy Rice, wheat Fatigue
Proteins Growth & repair Pulses, eggs Kwashiorkor
Fats Energy, vitamins Oils, nuts Dry skin
Vitamins Regulation Fruits, milk Depends on type
Minerals Structure, regulation Milk, greens Depends on type
Water Solvent, temperature Water, juices Dehydration
Fibre Digestion Fruits, cereals Constipation
Chapter 3 – Meal Planning and Balanced Diet
1. Meaning of Meal Planning
Meal planning = process of preparing nutritious meals considering
age, sex, activity, health, availability, cost, and preferences.
Objective: Meet nutrient requirements and maintain health.
2. Principles of Meal Planning
1. Adequacy – provide all nutrients in required quantity.
2. Balance – correct proportion of energy-giving, body-building, and
protective foods.
3. Calorie control – meet energy needs, avoid over/under intake.
4. Moderation – avoid excess sugar, fat, or salt.
5. Variety – include different foods to prevent monotony.
6. Nutrient density – choose foods high in nutrients per calorie.
7. Palatability – taste, flavour, texture, and colour must be appealing.
8. Economy – within financial capacity.
3. Factors Affecting Meal Planning
Age, sex, growth, activity
Health and physiological status (pregnancy, lactation, illness)
Cultural and religious beliefs
Economic and seasonal availability
Climate and environment
4. Balanced Diet
Supplies all nutrients in required proportion.
ICMR Recommendation:
o Carbohydrates – 60–65%
o Proteins – 12–15%
o Fats – 20–25%
o Vitamins, minerals, fibre – sufficient amount
Example of Balanced Diet (for adults, per day):
o Breakfast: Milk + Cereal + Fruit
o Lunch: Rice + Dal + Vegetable + Salad + Fruit
o Dinner: Chapati + Vegetable + Milk
5. Planning for Different Age Groups
Age Group Energy & Nutrient Needs Example Foods
Infants High energy, protein, fat Breast milk, formula
Children Growth, immunity Milk, cereals, pulses, fruits
Adolescents Rapid growth, activity Protein-rich + iron-rich foods
Balanced diet, moderate
Adults Maintenance
calories
Reduced energy need, prevent Easily digestible, vitamin D &
Elderly
deficiencies calcium rich
6. Special Considerations
Pregnant women → extra iron, calcium, folic acid
Lactating mothers → extra energy, protein, fluids
Sick individuals → soft, easily digestible food
7. Menu Planning
Menu = list of dishes served in a meal
Types: Daily, weekly, seasonal menus
Must include all 5 food groups
Tips: Variety, colour, flavour, texture, nutritional adequacy
8. Malnutrition & Meal Planning
Meal planning helps prevent under-nutrition and over-nutrition
Ensures healthy growth and immunity
✅ Key Points to Remember:
Meal planning = health + satisfaction
Balanced diet = correct proportion of nutrients
Always consider age, activity, availability, cost, culture
Chapter 4 – Methods of Cooking and Preservation
1. Cooking Methods
Objectives: Make food digestible, safe, tasty, and attractive
Types of Cooking:
1. Boiling: Food cooked in water → preserves vitamins if minimal
water used
2. Steaming: Retains nutrients, suitable for vegetables
3. Pressure cooking: Faster, retains nutrients
4. Baking: Dry heat, used for cakes, bread
5. Roasting/Grilling: Enhances flavor
6. Frying: Deep fat or shallow; adds energy but reduces some
vitamins
2. Effect of Cooking on Nutrients
Nutrient Effect of Cooking
Water-soluble vitamins (B, C) lost in water; fat-soluble
Vitamins
vitamins stable
Proteins Denatured → easier digestion
Carbohydrates Starch gelatinizes → more digestible
Minerals Leach into water → loss if water discarded
3. Food Preservation
Purpose: Extend shelf-life, prevent spoilage
Methods:
1. Physical: Refrigeration, freezing, drying, canning
2. Chemical: Salt, sugar, vinegar, preservatives
3. Microbiological: Fermentation (idli, yoghurt)
4. Thermal: Pasteurization, sterilization
5. Irradiation: Controls microbes and insects
Hurdle Technology: Combines multiple preservation methods for
better results
4. Storage of Food
Grains: Cool, dry, airtight containers
Fruits/Vegetables: Refrigeration or cool storage
Milk/Dairy: Refrigeration, pasteurization
Meat/Fish: Freezing
5. Effect of Preservation on Nutrients
Some loss of vitamins (esp. B & C)
Minerals largely unaffected
Protein digestibility may remain stable
✅ Key Points:
Cooking makes food digestible, safe, and tasty
Preservation prevents spoilage and nutrient loss
Choose methods based on nutrient retention and safety
Chapter 5 – Food Hygiene and Safety
1. Importance of Food Hygiene
Prevents food-borne illness
Maintains nutrient quality
Improves food palatability
2. Causes of Food Contamination
Microbial: Bacteria, viruses, fungi
Chemical: Pesticides, cleaning agents
Physical: Dust, hair, insects
3. Principles of Food Hygiene
1. Cleanliness – hands, utensils, surfaces
2. Separate raw and cooked foods
3. Cook food thoroughly
4. Store food at proper temperature
5. Use safe water and fresh ingredients
4. Food-borne Diseases
Disease Causative Agent Source Symptoms
Salmonellosis Salmonella Eggs, meat Fever, diarrhea
Cholera Vibrio cholerae Water Severe diarrhea
Food poisoning Staphylococcus Cream, dairy Vomiting, cramps
Hepatitis A Virus Contaminated water Jaundice
5. Safe Handling Practices
Wash hands before cooking
Avoid cross-contamination
Refrigerate perishable foods
Cook to safe temperature
Consume fresh and hygienic foods
6. Personal Hygiene
Clean clothing and hair
Use gloves or utensils
Cover wounds
Avoid cooking when sick
✅ Key Points:
Hygiene prevents food-borne diseases
Proper storage, handling, and cooking are essential
Chapter 6 – Therapeutic Nutrition
1. Meaning
Therapeutic Nutrition: Use of food and nutrients to prevent, manage,
or treat diseases.
Combines nutrition science and medical treatment.
2. Objectives
Meet nutrient requirements of patients
Promote healing and recovery
Manage chronic diseases
Prevent complications and malnutrition
3. Principles of Therapeutic Diets
1. Adequacy – sufficient nutrients for recovery
2. Digestibility – easily digestible food
3. Palatability – pleasant taste to encourage intake
4. Individualization – according to age, sex, disease, allergies
5. Avoid food-drug interactions
4. Types of Therapeutic Diets
Type Purpose Examples
Liquid Diet For digestion/resting gut Clear fluids, milk
Soft Diet Mildly cooked, easy to chew Khichdi, porridge
Type Purpose Examples
High Protein Diet For tissue repair Eggs, pulses, milk
Low Protein Diet For kidney/liver diseases Rice, vegetables
Low Sodium Diet For hypertension Avoid salt-rich foods
High Fibre Diet For constipation, diabetes Whole grains, fruits
Low Fat Diet For obesity, heart disease Avoid fried foods
5. Diet in Common Diseases
Disease Diet Focus Notes
Controlled carbs, low
Diabetes Spread meals evenly
sugar
Hypertension Low salt, high potassium Avoid processed foods
Cardiovascular Low saturated fat, high Use oils like olive,
disease fibre sunflower
Controlled protein & Avoid excess salt &
Kidney disease
sodium protein
High carbs, moderate
Liver disease Avoid alcohol, fatty foods
protein
Obesity Calorie restriction Balanced diet + exercise
✅ Key Points:
Therapeutic diets must be personalized, adequate, and safe
Nutritional management supports healing, recovery, and prevention
Chapter 7 – Community Nutrition and Malnutrition
1. Meaning
Community Nutrition: Study of nutrition of populations and
strategies to improve health.
Focuses on prevention and intervention.
2. Objectives
Identify nutritional problems in the community
Develop nutrition programs
Improve health and productivity
3. Malnutrition
Definition: Imbalance between nutrient intake and requirements
Types:
1. Under-nutrition: Inadequate
energy/protein/vitamins/minerals
Kwashiorkor: protein deficiency
Marasmus: energy deficiency
Anaemia: iron deficiency
2. Over-nutrition: Excess energy → obesity, diabetes
4. Causes of Malnutrition
Poverty & low income
Lack of knowledge on nutrition
Infections and diseases
Poor sanitation & hygiene
Cultural & dietary practices
5. Indicators of Nutritional Status
Anthropometric: Height, weight, BMI, mid-arm circumference
Biochemical: Blood tests for iron, vitamin A, protein
Clinical: Signs like edema, hair/skin changes
Dietary: Food intake analysis
6. Nutritional Programs in India
Program Objective Target Group
ICDS (Integrated Child Supplementary
Children, mothers
Development Services) nutrition
Nutrition +
Mid-Day Meal Scheme School children
attendance
Children,
National Iron Plus Initiative Prevent anaemia
adolescents, women
Vitamin A Supplementation Prevent deficiency Children
Public Distribution System
Food security Poor households
(PDS)
✅ Key Points:
Community nutrition addresses population health
Malnutrition is preventable through proper planning and awareness
Chapter 8 – Food Standards and Consumer Protection
1. Food Standards
Definition: Regulations for safe, quality, and wholesome food
Ensure food is nutritionally adequate, safe, and labeled properly
2. Agencies and Regulations in India
1. FSSAI (Food Safety and Standards Authority of India)
o Sets food safety standards
o Monitors quality and labeling
2. Agmark
o Certifies quality of agricultural products
3. BIS (Bureau of Indian Standards)
o Certifies industrial and packaged foods
4. PFA (Prevention of Food Adulteration Act) – now merged under
FSSAI
3. Food Adulteration
Definition: Adding harmful or inferior substances to food
Common Adulterants:
o Water in milk
o Starch in spices
o Chalk powder in flour
o Artificial colors in sweets
4. Detection of Adulteration
Simple home tests (iodine for starch, turmeric test for metanil yellow)
Laboratory testing for chemical contaminants
5. Consumer Rights and Protection
Right to safe food
Right to information
Right to choose
Right to be heard
Right to redressal
6. Labelling of Packaged Food
Ingredients and quantity
Nutritional content
Manufacturing & expiry date
Storage instructions
✅ Key Points:
Food standards protect health and safety
Awareness about adulteration and labeling empowers consumers
🎯 Summary Table for Chapters 6–8:
Chapter Key Focus Important Points
Diet in health & Liquid, soft, high protein,
6 – Therapeutic Nutrition
disease low sodium diets
7 – Community Nutrition & Population ICDS, Mid-day meals,
Malnutrition health malnutrition indicators
8 – Food Standards & Food safety & FSSAI, adulteration
Consumer Protection rights detection, labeling
Chapter 6 – Therapeutic Nutrition
1. Meaning
Therapeutic Nutrition: Use of food and nutrients to prevent, manage,
or treat diseases.
Combines nutrition science and medical treatment.
2. Objectives
Meet nutrient requirements of patients
Promote healing and recovery
Manage chronic diseases
Prevent complications and malnutrition
3. Principles of Therapeutic Diets
1. Adequacy – sufficient nutrients for recovery
2. Digestibility – easily digestible food
3. Palatability – pleasant taste to encourage intake
4. Individualization – according to age, sex, disease, allergies
5. Avoid food-drug interactions
4. Types of Therapeutic Diets
Type Purpose Examples
Liquid Diet For digestion/resting gut Clear fluids, milk
Soft Diet Mildly cooked, easy to chew Khichdi, porridge
High Protein Diet For tissue repair Eggs, pulses, milk
Low Protein Diet For kidney/liver diseases Rice, vegetables
Low Sodium Diet For hypertension Avoid salt-rich foods
High Fibre Diet For constipation, diabetes Whole grains, fruits
Low Fat Diet For obesity, heart disease Avoid fried foods
5. Diet in Common Diseases
Disease Diet Focus Notes
Controlled carbs, low
Diabetes Spread meals evenly
sugar
Hypertension Low salt, high potassium Avoid processed foods
Disease Diet Focus Notes
Cardiovascular Low saturated fat, high Use oils like olive,
disease fibre sunflower
Controlled protein & Avoid excess salt &
Kidney disease
sodium protein
High carbs, moderate
Liver disease Avoid alcohol, fatty foods
protein
Obesity Calorie restriction Balanced diet + exercise
✅ Key Points:
Therapeutic diets must be personalized, adequate, and safe
Nutritional management supports healing, recovery, and prevention
Chapter 7 – Community Nutrition and Malnutrition
1. Meaning
Community Nutrition: Study of nutrition of populations and
strategies to improve health.
Focuses on prevention and intervention.
2. Objectives
Identify nutritional problems in the community
Develop nutrition programs
Improve health and productivity
3. Malnutrition
Definition: Imbalance between nutrient intake and requirements
Types:
1. Under-nutrition: Inadequate
energy/protein/vitamins/minerals
Kwashiorkor: protein deficiency
Marasmus: energy deficiency
Anaemia: iron deficiency
2. Over-nutrition: Excess energy → obesity, diabetes
4. Causes of Malnutrition
Poverty & low income
Lack of knowledge on nutrition
Infections and diseases
Poor sanitation & hygiene
Cultural & dietary practices
5. Indicators of Nutritional Status
Anthropometric: Height, weight, BMI, mid-arm circumference
Biochemical: Blood tests for iron, vitamin A, protein
Clinical: Signs like edema, hair/skin changes
Dietary: Food intake analysis
6. Nutritional Programs in India
Program Objective Target Group
ICDS (Integrated Child Supplementary
Children, mothers
Development Services) nutrition
Nutrition +
Mid-Day Meal Scheme School children
attendance
Children,
National Iron Plus Initiative Prevent anaemia
adolescents, women
Program Objective Target Group
Vitamin A Supplementation Prevent deficiency Children
Public Distribution System
Food security Poor households
(PDS)
✅ Key Points:
Community nutrition addresses population health
Malnutrition is preventable through proper planning and awareness
Chapter 8 – Food Standards and Consumer Protection
1. Food Standards
Definition: Regulations for safe, quality, and wholesome food
Ensure food is nutritionally adequate, safe, and labeled properly
2. Agencies and Regulations in India
1. FSSAI (Food Safety and Standards Authority of India)
o Sets food safety standards
o Monitors quality and labeling
2. Agmark
o Certifies quality of agricultural products
3. BIS (Bureau of Indian Standards)
o Certifies industrial and packaged foods
4. PFA (Prevention of Food Adulteration Act) – now merged under
FSSAI
3. Food Adulteration
Definition: Adding harmful or inferior substances to food
Common Adulterants:
o Water in milk
o Starch in spices
o Chalk powder in flour
o Artificial colors in sweets
4. Detection of Adulteration
Simple home tests (iodine for starch, turmeric test for metanil yellow)
Laboratory testing for chemical contaminants
5. Consumer Rights and Protection
Right to safe food
Right to information
Right to choose
Right to be heard
Right to redressal
6. Labelling of Packaged Food
Ingredients and quantity
Nutritional content
Manufacturing & expiry date
Storage instructions
✅ Key Points:
Food standards protect health and safety
Awareness about adulteration and labeling empowers consumers
🎯 Summary Table for Chapters 6–8:
Chapter Key Focus Important Points
Diet in health & Liquid, soft, high protein,
6 – Therapeutic Nutrition
disease low sodium diets
7 – Community Nutrition & Population ICDS, Mid-day meals,
Malnutrition health malnutrition indicators
8 – Food Standards & Food safety & FSSAI, adulteration
Consumer Protection rights detection, labeling
