In the name of Allah

who is the most

Beneficent and the
most Merciful
Name : Fizza Fatima
Roll no : 07
Class : MLT 1st Year
Topic : Nutrition and Dietetics
 Nutrition and Dietetics
 Balanced diet
 Role of carbohydrates, fats and proteins, their dietary sources and uses in the
body
 Quantitative and qualitative daily requirements of carbohydrates, fats,
proteins,vitamins and minerals
 Nutrition :
The study of how food keeps us alive.-Includes the ingestion,digestion,
absorption,assimilation, and excretion of food.

Nutritional Sciences :
The study of nutrition including dietary components an metabolism.

Dietitics :
The branch of knowledge concerned with the diet and its effects on health,
especially with the practical application of a scientific understanding of nutrition.
 Healthy and balanced diet:
A healthy and balanced diet may contain fruits, vegetables, and whole
grains, and includes little processed food and sweetened beverages. The
requirements for a healthy diet can be met from a variety of plant-based and animal-
based foods, although a non-animal source of vitamin.
 Role of carbohydrates and their dietary uses:
one of the primary functions of carbohydrates is to provide your body with energy.
Most of the carbohydrates in the foods you eat are digested and broken down into glucose
before entering the bloodstream.
Glucose in the blood is taken up into your body’s cells and used to produce a fuel molecule
called adenosine triphosphate (ATP) through a series of complex processes known as
cellular respiration. Cells can then use ATP to power a variety of metabolic tasks.
Most cells in the body can produce ATP from several sources, including dietary
carbohydrates and fats. But if you are consuming a diet with a mix of these nutrients, most
of your body’s cells will prefer to use carbs as their primary energy source
 One of the primary functions of carbohydrates is to provide your body with energy. Your
cells convert carbohydrates into the fuel molecule ATP through a process called cellular
respiration.
 Your body can transform extra carbohydrates into stored energy in the form of glycogen.
Several hundred grams can be stored in your liver and muscles.
 During periods of starvation when carbohydrates aren’t available, the body can convert
amino acids from muscle into glucose to provide the brain with energy. Consuming at
least some carbs can prevent muscle breakdown 
 Fiber is a type of carbohydrate that promotes good digestive health by reducing
constipation and lowering the risk of digestive tract diseases.
 Excess refined carbohydrates can increase the risk of heart disease and diabetes. Fiber is a type of
carbohydrate that is associated with reduced “bad” LDL cholesterol levels, a lower risk of heart disease
and increased glycemic control.
Carbohydrate intake in the diets of elderly people Should be approximately 55-60% of the total
calorie, with an emphasis on complex carbohydrates.The ability to metabolize carbohydrates appears to
decline with advancing age.It is important to encourage complex carbohydrate intake in elderly people
because it provides fiber, aconstituent of the diet that enhances bowel motility which tends to decrease over
fruits.
Fresh fruits andvegetables are difficult to chew if oral health statusis not optimal or dentures do not fit
properly, and these foods are expensive when they are out Season. Cereal fibers should be encouraged as
analternative; however, it is difficult obtain adequate fiber from cereal foods alone.
Role of proteins and their dietary uses

 Protein is crucial to good health.In fact, the name comes from the Greek
word proteos, meaning “primary” or “first place.”
 Proteins are made up of amino acids that join together to form long chains. You can
think of a protein as a string of beads in which each bead is an amino acid.
 There are 20 amino acids that help form the thousands of different proteins in your
body.
 Proteins do most of their work in the cell and perform various jobs.
 Here are some important functions of protein in your body.
 Protein is required for the growth and maintenance of tissues. Your body’s protein needs are
dependent upon your health and activity level.
 Enzymes are proteins that aid the thousands of biochemical reactions that take place within and
outside of your cells.
 Amino acid chains of various lengths form protein and peptides, which make up several of your
body’s hormones and transmit information between your cells, tissues and organs.
 Some proteins are fibrous and provide cells and tissues with stiffness and rigidity.
 These proteins include keratin, collagen and elastin, which help form the connective framework of
certain structures in your body
 Proteins act as a buffer system, helping your body To Maintain proper pH values of the blood and other
bodily fluids.
 Proteins in your blood maintain the fluid balance between your blood and the surrounding tissues
 Proteins help form immunoglobulins, or antibodies, to fight infection.
 Antibodies are proteins in your blood that help protect your body from harmful invaders like bacteria
and viruses
 Transport proteins carry substances throughout your bloodstream — into cells, out of cells or within
cells.The substances transported by these proteins include nutrients like vitamins or minerals, blood
sugar, cholesterol and oxygeN.
 For example, hemoglobin is a protein that carries oxygen from your lungs to body tissues. Glucose
transporters (GLUT) move glucose to your cells, while lipoproteins transport cholesterol and other fats
in your blood.
 Role of fats and their dietary uses
Dietary fats are essential to give your body energy and to support cell growth. They also help protect your organs and
help keep your body warm. Fats help your body absorb some nutrients and produce important hoRmones, too. Your body
definitely need fat.

There are four major dietary fats in the foods we eat:

 Saturated fats
 Trans fats
 Monounsaturated fats
 Polyunsaturated fats
The four types have different chemical structures and physical properties. The bad fats, saturated and trans fats, tend to be more solid at
room temperature (like a stick of butter), while monounsaturated and polyunsaturated fats tend to be more liquid (like liquid vegetable
oil).
Fats can also have different effects on the cholesterol levels in your body. The bad fats, saturated fats and trans fats raise bad cholesterol
(LDL) levels in your blood. Monounsaturated fats and polyunsaturated fats can lower bad cholesterol levels and are beneficial when
consumed as part of a healthy dietary pattern.
 Saturated fats
Saturated fats are found in many foods, both sweet and savoury.
Most of them come from animal sources, including meat and dairy products, as well as some plant foods, such as palm oil and coconut
oil.
 Foods high in saturated fats
1. fatty cuts of meat
2. meat products, including sausages and pies
3. butter, ghee, and lard
4. cheese, especially hard cheese like cheddar
5. cream, soured cream and ice cream
6. some savoury snacks, like cheese crackers and some popcorns
7. chocolate confectionery
8. biscuits, cakes, and pastries
9. palm oil
10.coconut oil and coconut cream
 Cholesterol and saturated fats
Cholesterol is a fatty substance that's mostly made by the body in the liver.
It's carried in the blood as:
 low-density lipoprotein (LDL)
 high-density lipoprotein (HDL)
Eating too much saturated fats in your diet can raise "bad" LDL cholesterol in your blood,
which can increase the risk of heart disease and stroke.
"Good" HDL cholesterol has a positive effect by taking cholesterol from parts of the body
where there's too much of it to the liver, where it's disposed of.
 Trans fats
Trans fats are found naturally at low levels in some foods, such as meat and dairy.
They can also be found in partially hydrogenated vegetable oil. Hydrogenated vegetable oil
must be declared on a food's ingredients list if it's been included.
Like saturated fats, trans fats can raise cholesterol levels in the blood.
 Unsaturated fats
If you want to reduce your risk of heart disease, it's best to reduce your overall fat intake and swap saturated fats for unsaturated fats.
There's good evidence that replacing saturated fats with some unsaturated fats can help to lower your cholesterol level.
Mostly found in oils from plants and fish, unsaturated fats can be either monounsaturated or polyunsaturated.

 Monounsaturated fats
Monounsaturated fats help protect your heart by maintaining levels of "good" HDL cholesterol while reducing levels of "bad" LDL
cholesterol in your blood.
Monounsaturated fats are found in:
1. olive oil, rapeseed oil and spreads made from these oils
2. avocados
3. some nuts, such as almonds, brazils, and peanuts
Polyunsaturated fats
Polyunsaturated fats can also help lower the level of “bad” LDL cholesterol in your blood.
There are 2 main types of polyunsaturated fats: omega-3 and omega-6.
Some types of omega-3 and omega-6 fats cannot be made by your body, which means it’s essential to include small amounts
of them in your diet.
Omega-6 fats are found in vegetable oils, su aHan
rapeseed
corn
sunflower
some nuts

Omega-3 fats are found in oily fish, such as:

kippers
herring
trout
sardines
salmon
mackerel
 QUANTITATIVE AND QUALITATIVE ENERGY REQUIREMENTS
The energy requirements must match the energy expenditure so that the subject does not put on weigh.
These requirements are based on the quantity of energyconsumed and the quality of the food ingested.
 QUANTITATIVE REQUIREMENTS:
The energy required depends on the age, sex and physical1activity of the individual. The energy
requirement of an athlete may be higher than that indicated in the table depending on the amount of training
and the frequency of the competitions.
 QUALITATIVE REQUIREMENTS:
The energy ration must be qualitatively balanced to provide the various
nurients according to the body’s Requirements:
1. Proteins 12 to 15 % of the daily ration
2. Lipids 30 to 35 % of the daily ration
3. Carbohydrates 50 to 55 % of the daily ration
A varied and balanced diet supplies all the minerals and vitamins required to keep a
healthy body.
 Varied and balanced diet supplies all the minerals and vitamins required to keep a healthy body.To obtain
the correct food balance, it is important to consider the daily ration but also what is eaten at each meal .
There are 3 to 4 meals (a snack is added for the athlete but it is included in the total ration).Foods are divided
into families:
 Milk and dairy products
 Meat, fish and eggs
 Vegetables and fruit
 Starchy foods, cereals and their derivatives
Animal and vegetable fats
Each meal must contain at least one food from each familyto be considered as qualitatively balanced.
THANK YOU