? Composition of Food and its role
in human body.
? Calorific Values/Energy content
of Food constituents.
--- Content provided by FirstRanker.com ---
? Energy requirement by the
body
--- Content provided by FirstRanker.com ---
? Basal Metabolic Rate (BMR)? Respiratory Quotient(RQ)
? Specific Dynamic Action (SDA)
--- Content provided by FirstRanker.com ---
? Balanced Diet and its Importance? Nutritional Disorders
? PEM- Kwashiorkor and Marasmus
--- Content provided by FirstRanker.com ---
? ObesityINTRODUCTION
What is Nutrition?
--- Content provided by FirstRanker.com ---
Nutrition is a wide branch of sciencewhich deals with:
vComponents of human food and
--- Content provided by FirstRanker.com ---
their role in human body
vCalculations of
--- Content provided by FirstRanker.com ---
vEnergy content of foodsvEnergy requirement by human beings
vNutrition Explores
vHow to choose particular food/
--- Content provided by FirstRanker.com ---
type of diet?
vPlanning of balanced diet in
--- Content provided by FirstRanker.com ---
various conditions.vNutritional Studies Involves
--- Content provided by FirstRanker.com ---
vRelation of Nutrients in health
and disease.
--- Content provided by FirstRanker.com ---
vNutritional disorders due tounder and over nutrition.
STUDY OF NUTRITION
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ANSWERS FOLLOWINGQUESTIONS
? WHY TO EAT FOOD ?
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? What are the Dietary Nutrients and theirRole to human body?
? What are Macro and Micronutrients?
--- Content provided by FirstRanker.com ---
? WHAT FORM AND AMOUNT OFDIETARY NUTRIENTS TO BE INGESTED?
? What is a Balanced Diet?
--- Content provided by FirstRanker.com ---
? WHAT HAPPENS IF A FOOD EATEN IN ABALANCED/IMBALANCED WAY ?
--- Content provided by FirstRanker.com ---
What Is The MainPurpose
of Eating Food ?
--- Content provided by FirstRanker.com ---
?Food/Diet is a primerequisite for human body
survival and existence.
--- Content provided by FirstRanker.com ---
? Main purpose of Food is to:
? Provide Energy (Fuel) for cellular activities.
--- Content provided by FirstRanker.com ---
? Supply basic building blocks, to buildMacrobiomolecules, for structural and
functional role in the body.
--- Content provided by FirstRanker.com ---
? Enable Accessory growth factors.
? Role Of Human Food
--- Content provided by FirstRanker.com ---
? Build The Cel and Subcel ular Structures
? Maintains all body functions
? Regulates Metabolism
? Vital for growth and development
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? Therapeutic benefits?Healing of diseases
?Prevention of diseases
--- Content provided by FirstRanker.com ---
? What we eat is what we build? Remember Proper Nutrition
? Maintains normal growth, health
--- Content provided by FirstRanker.com ---
and reproduction.
? Rewards healthy and happy life
--- Content provided by FirstRanker.com ---
? Improves life spanHow Should Be Our Eating?
One Should Eat
--- Content provided by FirstRanker.com ---
To LiveA Healthy and Happy Life
?Ingest food Nutrients with
--- Content provided by FirstRanker.com ---
?Appropriate quantity?Good quality
?This is very essential for
--- Content provided by FirstRanker.com ---
normal healthy life.?Ignorance and wrong
food habits are
--- Content provided by FirstRanker.com ---
?Responsible for most
il nesses of Human being.
? `Prevention Is Better Than Cure'
--- Content provided by FirstRanker.com ---
?Good and Proper diet is a
best way to prevent many
--- Content provided by FirstRanker.com ---
diseases.? A sound knowledge of nutrition to a
doctor is of paramount importance.
--- Content provided by FirstRanker.com ---
?To maintain his/her own good
health.
--- Content provided by FirstRanker.com ---
?Advice for planned diets, to thepatients to maintain their good
health's.
--- Content provided by FirstRanker.com ---
Composition of Foodand
Their Role in Human Body
--- Content provided by FirstRanker.com ---
or
Nutritive Value of Nutrients
--- Content provided by FirstRanker.com ---
What To Eat?And
What Not To Eat?
--- Content provided by FirstRanker.com ---
?Nutrients are organicor inorganic molecules
that are crucial y
--- Content provided by FirstRanker.com ---
required for human
growth & wel -being.
--- Content provided by FirstRanker.com ---
? Food items derived fromplant or animal sources
contain nutrients.
--- Content provided by FirstRanker.com ---
? ~ 40 nutrients identified and present in
food items.
Chief Nutrients
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Of
Food Substances
--- Content provided by FirstRanker.com ---
Six Classes of Nutrients? Carbohydrates
? Lipids (Fats)
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? Proteins
? Vitamins
--- Content provided by FirstRanker.com ---
? Minerals? Water
Classification Of Nutrients
--- Content provided by FirstRanker.com ---
? There are four ways to classify the classesof nutrients:
I. Essential or Nonessential Nutrients
--- Content provided by FirstRanker.com ---
I . Organic or Inorganic Nutrients
I I. Macronutrient or Micronutrients
--- Content provided by FirstRanker.com ---
IV. Calorific or Non calorific Nutrients? Essential Nutrients ?
? Nutrients not biosynthesized in body or
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cannot make enough of to meet the bodiesneed.
? These nutrients must be obtained from foods.
--- Content provided by FirstRanker.com ---
?Examples:
? Vitamins
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? Minerals? Some of the amino acids and fatty acids.
? Nonessential Nutrients ?
--- Content provided by FirstRanker.com ---
? Nutrients readily biosynthesized by
body from other ingested nutrients
--- Content provided by FirstRanker.com ---
Examples:?Cholesterol
?Non Essential Amino acids
--- Content provided by FirstRanker.com ---
?Non Essential Fatty acids
? Organic Nutrients - contain carbon
? Carbohydrates
--- Content provided by FirstRanker.com ---
? Lipids? Proteins
? Vitamins
? Inorganic Nutrients - do not contain carbon
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? Minerals
? Water
? Macronutrients-
--- Content provided by FirstRanker.com ---
? Required in large quantities
?Carbohydrates
--- Content provided by FirstRanker.com ---
?Lipids?Proteins
?Water
--- Content provided by FirstRanker.com ---
? Micronutrients? Required in small quantities.
? Minerals
--- Content provided by FirstRanker.com ---
? Vitamins
? Energy-yielding nutrients /Calorific
--- Content provided by FirstRanker.com ---
Nutrients:?Carbohydrates
?Lipids
?Proteins
--- Content provided by FirstRanker.com ---
38
? Non energy yielding/Non Calorific
?Vitamins
--- Content provided by FirstRanker.com ---
?MineralsNutritional Goals
? Quality intake of food allows the body
--- Content provided by FirstRanker.com ---
to function at best and promotes
health.
--- Content provided by FirstRanker.com ---
?Quality intake should provideadequate levels of each nutrient.
? Quantity intake of food promotes a
--- Content provided by FirstRanker.com ---
healthy body weight.
40
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? Nutrition Influences on:
--- Content provided by FirstRanker.com ---
? Health?Appearance
?Behavior
?Mood
--- Content provided by FirstRanker.com ---
41The Main Food Groups
--- Content provided by FirstRanker.com ---
Fruit and Vegetables
Fruits and vegetables grow
--- Content provided by FirstRanker.com ---
on plants: underground, on
Take
--- Content provided by FirstRanker.com ---
the ground or in trees.5 a day
Every day we should eat at
--- Content provided by FirstRanker.com ---
least 5 portions of fruit and
everyday!
--- Content provided by FirstRanker.com ---
vegetables. (A portion isabout a handful.)
Fruit and vegetables give us
--- Content provided by FirstRanker.com ---
fibre and vitamins andminerals.
Grains and Pulses
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This food group includes
wheat, corn, barley, rice,
--- Content provided by FirstRanker.com ---
lentils, beans etc.What is..?
These are all from plants
--- Content provided by FirstRanker.com ---
Rice is the staple food in China
and form a staple part of
--- Content provided by FirstRanker.com ---
and much of the East. What isthe diet for people all over
it in the West (UK, USA)?
--- Content provided by FirstRanker.com ---
the world.
Grains and pulses give us
carbohydrates and proteins.
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Nuts are another source ofprotein.
--- Content provided by FirstRanker.com ---
Dairy Products
Dairy foods are made from milk (usually
--- Content provided by FirstRanker.com ---
cow's milk, but can be from other animals
like goats or sheep). Dairy foods give us
--- Content provided by FirstRanker.com ---
proteins and fats. They are also a goodsource of calcium which is good for bones
and teeth.
--- Content provided by FirstRanker.com ---
These foods include:Weird fact
?Cheese (hard, soft, cottage) Ourbrainsare80%
--- Content provided by FirstRanker.com ---
?Yogurt
fat.
--- Content provided by FirstRanker.com ---
?Food high in milk or milk products.Meat, Fish and Eggs
The main nutrients derived from meat are
--- Content provided by FirstRanker.com ---
proteins, but it also gives us fats and some
minerals.
The meat and fish group includes:Foodie fact
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?Chicken and all poultry
Sushi (raw fish) is now
--- Content provided by FirstRanker.com ---
?Fish and shellfishMarks and Spencer's
best-selling lunchtime
--- Content provided by FirstRanker.com ---
?
snack.
--- Content provided by FirstRanker.com ---
Beef, pork and lamb?Eggs are included in this group too.
Athletes eat lots of protein; they help to
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build muscles.--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
Body CompositionGROUPS OF NUTRIENTS:
?Carbohydrates
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?Proteins?Fats
?Vitamins
?Minerals
?Water
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Carbohydrates
?Carbohydrates: are the Sugars
--- Content provided by FirstRanker.com ---
and Starch present in food.
?They are classified as either
--- Content provided by FirstRanker.com ---
simple or complex
Carbohydrates.
--- Content provided by FirstRanker.com ---
?Simple carbohydrates: are
Sugars Examples include:
--- Content provided by FirstRanker.com ---
vGlucose
vFructose
vLactose
--- Content provided by FirstRanker.com ---
?Complex Carbohydratesare Starches-Present in
vWhole grains
--- Content provided by FirstRanker.com ---
vLegumes? Simple Carbohydrates
--- Content provided by FirstRanker.com ---
? pop, candy, sweets, fruit? individual Glucose or Fructose molecules
? Recent studies reported Refined sugars are Brain
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damaging
? Complex Carbohydrates
--- Content provided by FirstRanker.com ---
? pasta, rice, breads, potatoes? Chains of glucose molecules
53
--- Content provided by FirstRanker.com ---
Dietary Fiber
?Fiber is an
?Indigestible complex
--- Content provided by FirstRanker.com ---
Carbohydrate
?Non calorific
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Substances As Dietary Fiber? Cellulose
? Hemicellulose
? Pectins
--- Content provided by FirstRanker.com ---
? Gum? Lignin
? Mucilage
? Sources Of Dietary Fibers
--- Content provided by FirstRanker.com ---
? Richly present in plant foodsubstances.
? Poorly present in refined and
--- Content provided by FirstRanker.com ---
commercial food products.
Types Of Dietary Fibers
? Soluble Dietary Fiber ?
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? Decreases Cholesterol levels
? Found in oat bran, fruits and veggies
? Insoluble Dietary Fiber-
--- Content provided by FirstRanker.com ---
? Reduces risk of colon cancer
? Found in wheat bran and grains
? Recommendation of Dietary Fiber:
--- Content provided by FirstRanker.com ---
? 25-40 gm per day
Check
--- Content provided by FirstRanker.com ---
are we getting enoughdietary Fiber through your foods ?
--- Content provided by FirstRanker.com ---
Ways to Get More Fiber? Eat more fruits
and vegetables
--- Content provided by FirstRanker.com ---
? Eat whole grain
foods
--- Content provided by FirstRanker.com ---
Advantages Of Dietary Fiber? Act as roughage
? Holds water
--- Content provided by FirstRanker.com ---
? Forms soft and bulky feces
? Increases bowel movement
--- Content provided by FirstRanker.com ---
? Easy defecation? Prevents constipation
?Dietary fiber corrects
--- Content provided by FirstRanker.com ---
hyperglycemia andhypercholesterolemia
? Fiber Reduces risk of:
--- Content provided by FirstRanker.com ---
?Diverticular disease of colon
?Colon cancer
?Varicose veins
?Good satiety and non
--- Content provided by FirstRanker.com ---
calorific value of dietary
fiber
--- Content provided by FirstRanker.com ---
?Helps in management ofobesity.
Disadvantage Of Dietary Fiber
--- Content provided by FirstRanker.com ---
? It binds with trace
elements and reduces its
--- Content provided by FirstRanker.com ---
absorption.? Decreases absorption of fat
soluble vitamins.
--- Content provided by FirstRanker.com ---
A Grain of WheatBRAN
- B vitamins
--- Content provided by FirstRanker.com ---
- mineralsENDOSPERM
- dietary fiber
--- Content provided by FirstRanker.com ---
- starch
- protein
--- Content provided by FirstRanker.com ---
- some iron andGERM
B vitamins
--- Content provided by FirstRanker.com ---
- Essential fats
- minerals
--- Content provided by FirstRanker.com ---
- vitamins(B's , E and folacin)
? Germinated legumes have
--- Content provided by FirstRanker.com ---
partial dextrinization of
Starch.
--- Content provided by FirstRanker.com ---
? Which is good for digestion,absorption and utilization.
Functions Of Carbohydrates
--- Content provided by FirstRanker.com ---
v Readily available source & supplymost of the bodies primary energy
needs
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v Antiketogenic
v Build structure of cells
v Store calories as Glycogen
v Excess Carbs convert to Fat
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v Amino acid synthesisv Cellulose as roughage
Quantity And Quality Of
--- Content provided by FirstRanker.com ---
Carbohydrates To Be Ingested? An Adult individual with
his/her routine activities
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should adjust theCarbohydrates intake.
? RDA for Carbohydrates-
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400-600 gm/day
? Ingestion of Starchy food is
--- Content provided by FirstRanker.com ---
more preferable.? Refined sugars have high
glycemic index so the quantity
--- Content provided by FirstRanker.com ---
should be reduced.
? Dietary fiber in form of
--- Content provided by FirstRanker.com ---
Cel uloses to be ingested.--- Content provided by FirstRanker.com ---
?Dietary Proteins arenutrients , provide essential
amino acids building blocks
--- Content provided by FirstRanker.com ---
for tissue proteins.
?Proteins are of structural and
Functional importance
--- Content provided by FirstRanker.com ---
?Maintain growth, repair andfunction of the body cel s and
tissues.
--- Content provided by FirstRanker.com ---
? Sources of dietary Protein
? Animal (complete)
--- Content provided by FirstRanker.com ---
? meats, dairy
? Vegetable (incomplete)
--- Content provided by FirstRanker.com ---
? beans, nuts, legumes,grains
? Types of Amino Acids
--- Content provided by FirstRanker.com ---
Amino acids linked together
? Nonessential (10) ? can be made by body
--- Content provided by FirstRanker.com ---
? Essential (8) ? must be made by body? Semiessential (2)- Made in body to less amount
need also from diet
--- Content provided by FirstRanker.com ---
Nutritional Classification Of Proteins
? Dietary Proteins nutritional y
classified into two groups:
--- Content provided by FirstRanker.com ---
?Complete Proteins
?Incomplete Proteins
? Complete Proteins/ First Class
--- Content provided by FirstRanker.com ---
Proteins/High Biological y Valued
? Complete Protein contains adequate
--- Content provided by FirstRanker.com ---
amounts of al essential amino acids.SOURCES INCLUDE:
--- Content provided by FirstRanker.com ---
Animal Origin Proteins
?Fish
--- Content provided by FirstRanker.com ---
?Meat?Poultry Meat and Eggs,
?Milk, Cheese and yogurt
--- Content provided by FirstRanker.com ---
?Soya Bean products
? Incomplete Proteins
? Incomplete Proteins lack one or more
--- Content provided by FirstRanker.com ---
essential amino acids (limiting amino acid).
SOURCES INCLUDE:
? Beans
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? Pulses ( Limit in Met)? Nuts
? Whole grains (Limit in Lys and Thr)
--- Content provided by FirstRanker.com ---
Dietary Protein Requirements
? RDA average = 0.8-1.0 g/kg body weight/Day
--- Content provided by FirstRanker.com ---
? RDA Athlete = 1.2-1.6 g/kg/day?High levels of Dietary
Protein intake
--- Content provided by FirstRanker.com ---
above 2 g/kg/daycan be harmful
to the body
--- Content provided by FirstRanker.com ---
Biological Value Of Proteins
?Dietary Proteins differ in
--- Content provided by FirstRanker.com ---
their quality i.e?Efficiency of digestibility
and absorption capacity.
--- Content provided by FirstRanker.com ---
? An effectiveness of dietaryProtein is in
? Providing amount of
--- Content provided by FirstRanker.com ---
essential amino acids for
tissue Protein biosynthesis.
--- Content provided by FirstRanker.com ---
Evaluating Protein Quality? Biologic Value (BV) of Protein:
--- Content provided by FirstRanker.com ---
?Amount of ingested Nitrogen
retained in the body
--- Content provided by FirstRanker.com ---
compared with Nitrogenabsorbed.
Biological Value = Nitrogen Retained x 100
Nitrogen Absorbed
--- Content provided by FirstRanker.com ---
Biological Value of Protein is
Percentage of Nitrogen absorbed
--- Content provided by FirstRanker.com ---
and retained in the body.? Thus BV of Protein
indicates effectiveness
--- Content provided by FirstRanker.com ---
of utilization of dietaryProteins
? Proteins with high biological
value(B.V) are also termed as:
--- Content provided by FirstRanker.com ---
? Superior Proteins
?Complete proteins
?First class Proteins
--- Content provided by FirstRanker.com ---
?All animal originProteins rich in all
essential amino acids are
--- Content provided by FirstRanker.com ---
of high B.V.
? Dietary Proteins with high
biological value support
--- Content provided by FirstRanker.com ---
good tissue biosynthesis
and retain the Proteins in
--- Content provided by FirstRanker.com ---
body for their functional use.?Complete Proteins with
high biological value
--- Content provided by FirstRanker.com ---
maintain
Positive/Nitrogen
--- Content provided by FirstRanker.com ---
equilibrium? Plant proteins are of low
B.V since deficient in one
--- Content provided by FirstRanker.com ---
or two essential aminoacids.
? Net Protein Utilization (NPU):
--- Content provided by FirstRanker.com ---
?Percentage of Nitrogen
consumed that is retained by
the body.
--- Content provided by FirstRanker.com ---
Mutual SupplementationOf
Dietary Proteins
--- Content provided by FirstRanker.com ---
Improves Biological Value
Of Proteins
--- Content provided by FirstRanker.com ---
? Eating Pulses and Grains gives allessential Amino acids required for
the tissue Protein biosynthesis.
--- Content provided by FirstRanker.com ---
? Dal and Roti
?Rice and Dal
? Idli and Sambhar
?Rajma Chanwal
--- Content provided by FirstRanker.com ---
?Chhole ChanwalSource Of
B.V
--- Content provided by FirstRanker.com ---
Limiting AminoProtein
acid
--- Content provided by FirstRanker.com ---
Egg
94
--- Content provided by FirstRanker.com ---
NilMilk
84
--- Content provided by FirstRanker.com ---
Sulfur containing
amino acids
--- Content provided by FirstRanker.com ---
Fish85
Tryptophan
--- Content provided by FirstRanker.com ---
Meat
75
--- Content provided by FirstRanker.com ---
Sulfur containingamino acids
Soya Beans
--- Content provided by FirstRanker.com ---
65
Sulfur containing
--- Content provided by FirstRanker.com ---
amino acidsSource Of
B.V
--- Content provided by FirstRanker.com ---
Limiting Amino
Protein
--- Content provided by FirstRanker.com ---
acidRice
68
--- Content provided by FirstRanker.com ---
Lysine and
Threonine
--- Content provided by FirstRanker.com ---
Wheat58
Lysine and
--- Content provided by FirstRanker.com ---
Threonine
Pulses
--- Content provided by FirstRanker.com ---
58Sulfur containing
amino acids
--- Content provided by FirstRanker.com ---
? Biological value of protein affectsnitrogen balance.
?Low B.V proteins leads to negative
--- Content provided by FirstRanker.com ---
nitrogen balance.
?Increased loss of NPN substance
--- Content provided by FirstRanker.com ---
Urea in urine.Functions Of Dietary
Proteins
--- Content provided by FirstRanker.com ---
? Supply amino acids for growth &
repair of body tissues
--- Content provided by FirstRanker.com ---
? Biosynthesize all tissue Proteins?Hemoglobin
?Nucleoproteins
--- Content provided by FirstRanker.com ---
?Glycoprotein
?Lipoproteins
?Enzymes
--- Content provided by FirstRanker.com ---
?Hormones
?Antibodies
--- Content provided by FirstRanker.com ---
?ETC Components?Collagen (bones)
?Keratin (nails & hair)
--- Content provided by FirstRanker.com ---
? Protein serve as a source of
energy :
--- Content provided by FirstRanker.com ---
?When there is shortage ofLipids & Carbohydrates in the
body.
--- Content provided by FirstRanker.com ---
? Proteins has role in
osmoregulation ,transport and
--- Content provided by FirstRanker.com ---
acid-base balance? Dietary lipids predominantly
--- Content provided by FirstRanker.com ---
contains Triacylglycerol (TAG).? TAG to human body serves as a
secondary source of energy on
--- Content provided by FirstRanker.com ---
long term basis.
?TAG stored as reserve food
in adiposecytes
--- Content provided by FirstRanker.com ---
?Provides energy in
between meals , fasting
--- Content provided by FirstRanker.com ---
and starvation condition.? The other forms of dietary
lipids viz Phospholipids and
--- Content provided by FirstRanker.com ---
Cholesterol has structural
and functional role in the
--- Content provided by FirstRanker.com ---
body.?Fats/Oils are type of
neutral lipids,
--- Content provided by FirstRanker.com ---
insoluble in water.?Fatty acids are the
building blocks of
--- Content provided by FirstRanker.com ---
various tissue Lipids .
Types of Fatty Acids
--- Content provided by FirstRanker.com ---
? Saturated Fatty Acids? Animal sources
? Solid at room temperature
--- Content provided by FirstRanker.com ---
? High intake is associated with an increased risk of heart disease
? Unsaturated Fatty Acids (MUFAS and PUFAS)
--- Content provided by FirstRanker.com ---
? Vegetable sources? Liquid at room temperature
? Associated with a reduced risk of heart disease
--- Content provided by FirstRanker.com ---
? Trans Fatty Acids
? Hydrogenation to alter "state" of fat example Vanaspati Dalda
--- Content provided by FirstRanker.com ---
? Increase shelf-life & market availability? Repeated heating of Oils
Composition of Oils (%)
--- Content provided by FirstRanker.com ---
TypeSat
Poly Mono
--- Content provided by FirstRanker.com ---
safflower
--- Content provided by FirstRanker.com ---
0975
--- Content provided by FirstRanker.com ---
16
sunflower
--- Content provided by FirstRanker.com ---
1066
24
--- Content provided by FirstRanker.com ---
corn
13
--- Content provided by FirstRanker.com ---
5928
--- Content provided by FirstRanker.com ---
soybean
14
--- Content provided by FirstRanker.com ---
5828
--- Content provided by FirstRanker.com ---
sesame
14
--- Content provided by FirstRanker.com ---
4244
--- Content provided by FirstRanker.com ---
peanut 17
32
--- Content provided by FirstRanker.com ---
51
palm
--- Content provided by FirstRanker.com ---
49
09
--- Content provided by FirstRanker.com ---
42
olive
--- Content provided by FirstRanker.com ---
14
08
--- Content provided by FirstRanker.com ---
78
canola
--- Content provided by FirstRanker.com ---
07
35
--- Content provided by FirstRanker.com ---
58
? Those Fatty acids are
--- Content provided by FirstRanker.com ---
considered as good
? Who on entry in body get
--- Content provided by FirstRanker.com ---
easily metabolized andgive good effect to body.
? Those Fatty acids are considered as
--- Content provided by FirstRanker.com ---
bad? Which are more stable and get less
metabolized and remain for long
--- Content provided by FirstRanker.com ---
time in the body.
? As the fatty acids remain for long
--- Content provided by FirstRanker.com ---
time it increases the risk ofAtherosclerosis.
Quality and Quantity Of Dietary Lipids
--- Content provided by FirstRanker.com ---
? Quantity of Dietary Lipids 60 gm/day
? Quality of Dietary Lipids:
--- Content provided by FirstRanker.com ---
? TAG with mixture of Fatty acids linked? Fatty acids in ratio of MUFA:PUFA:SFA 1:1:1
? Zero Trans Fatty acids
--- Content provided by FirstRanker.com ---
? Equal proportion of Antioxidants To protect In
vivo PUFA's
--- Content provided by FirstRanker.com ---
? Adequate Carbohydrate Diet-No too muchexcess of Glucose to transform into Fatty acids
and Cholesterol
--- Content provided by FirstRanker.com ---
? Fatty food is associated?With fat soluble vitamins A,
D, E, and K
--- Content provided by FirstRanker.com ---
?Sources of Linoleic acid-
essential fatty acid that is
--- Content provided by FirstRanker.com ---
needed for growth andhealthy skin.
Recommendations for
--- Content provided by FirstRanker.com ---
Fat Consumption
? Dietary Fat Recommendations
--- Content provided by FirstRanker.com ---
? Less than 30% of calories in dietfrom dietary Lipids.
? Less than 1/3 of dietary fat
--- Content provided by FirstRanker.com ---
should be saturated.
? Ways to Decrease Intake of Fat
?Minimize "fast" foods and Snacks
--- Content provided by FirstRanker.com ---
?Minimize processed foods
?Use better cuts of Red meat
--- Content provided by FirstRanker.com ---
?Use low fat alternatives?Pork Fat
?Choose foods with "Natural Lipids"
--- Content provided by FirstRanker.com ---
Food s Should be rich In
Essential Fatty Acids (EFAs)
--- Content provided by FirstRanker.com ---
? Linoleic acid (LA)? Linolenic (LNA) or Alpha
Linolenic acid or (ALA)
--- Content provided by FirstRanker.com ---
? Arachidonic Acid
Omega-3 and Omega-6 Fatty acids
?Linolenic Acid (18:3n
--- Content provided by FirstRanker.com ---
-3) belongs to the
omega-3 family of
--- Content provided by FirstRanker.com ---
fatty acids?Linoleic Acid
(18:2n-6) belongs
--- Content provided by FirstRanker.com ---
to the omega-6
family
Role Of Essential Fatty Acids
--- Content provided by FirstRanker.com ---
(EFAs)
? LA can be converted to both Arachidonic and Linolenic
--- Content provided by FirstRanker.com ---
acids?Essential FA are necessary for growth, skin &
hair integrity.
--- Content provided by FirstRanker.com ---
?Regulation of Cholesterol metabolism.
?Lipotropic activity
?Decreased platelet adhesiveness and
--- Content provided by FirstRanker.com ---
reproduction.? Rich Dietary Sources of
Linoleic Acid :
--- Content provided by FirstRanker.com ---
?Soya oil
?Sunflower oil
--- Content provided by FirstRanker.com ---
?Safflower oil?Sesame seeds
?Corn oil
--- Content provided by FirstRanker.com ---
?Most nuts
? Dietary Sources Of Linolenic
Acid :
--- Content provided by FirstRanker.com ---
? Flax seeds(abundantly )
?Walnuts(Small quantities)
?Cold pressed Canola oil
?Wheat germ
--- Content provided by FirstRanker.com ---
?Dark green leafy vegetables? Diets with <1-2% EFAs
will affect growth rate,
--- Content provided by FirstRanker.com ---
cause dry scaly rashand poor wound
healing
? The right ratio of LA to ALA in the
--- Content provided by FirstRanker.com ---
diet? About 3:1 or 2:1, is important
? An imbalance in the ratio
? May lead to a variety of mental
--- Content provided by FirstRanker.com ---
disorders,
? including hyperactivity,
--- Content provided by FirstRanker.com ---
depression, brain allergies, andschizophrenia
? Docosa Hexenoic Acid (DHA-C22)
--- Content provided by FirstRanker.com ---
? Is high in the phospholipids of brain gray matter .? DHA is rich in Algae and Fishes
? It is the main component of CNS importance for its
--- Content provided by FirstRanker.com ---
function
? Depletion of DHA in the brain can result in learning
--- Content provided by FirstRanker.com ---
deficits/Cognitive Function.?DHA appears to
be important for
--- Content provided by FirstRanker.com ---
visual andneurological
development
--- Content provided by FirstRanker.com ---
? EPA and DHA
supplementation during
--- Content provided by FirstRanker.com ---
pregnancy? Has evidenced beneficial
effects on long-term
--- Content provided by FirstRanker.com ---
cognitive development in
children
Functions Of Lipids
--- Content provided by FirstRanker.com ---
v A concentrated & reserve secondary source of
energy
--- Content provided by FirstRanker.com ---
v Physical protection for vessels, nerves, organsv Insulate against changes in temperature
v Structure of body tissues, cell membranes &
nuclei
--- Content provided by FirstRanker.com ---
v Carry the fat-soluble vitamins (A, D, E, K)
v Give appetite appeal
v Aid satiety (delay emptying time of the
--- Content provided by FirstRanker.com ---
stomach)v Spare Protein
v Supply Linoleic acid, the other essential fatty
--- Content provided by FirstRanker.com ---
acids.? High intake of animal origin
food is linked to increased
--- Content provided by FirstRanker.com ---
blood Cholesterol .
? Excess Cholesterol can lead to
--- Content provided by FirstRanker.com ---
an increased risk ofAtherosclerosis and heart
disease.
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
Vitamins
? Organic substances that are
--- Content provided by FirstRanker.com ---
vital for human body.? Vitamins are accessory
growth factors to human
--- Content provided by FirstRanker.com ---
body.
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
? Vitamins are classified into two groups:
? Water-soluble Vitamins:
--- Content provided by FirstRanker.com ---
? Vitamins dissolve in water and pass easily into
the blood during digestion.
--- Content provided by FirstRanker.com ---
? The body does not store these so they need tobe replenished regularly.
? Includes vitamins C, and Vitamin B Complex
--- Content provided by FirstRanker.com ---
members B1 ,B2, B3,B5, B6, Folic acid, and B12.
? Excesses of water soluble
--- Content provided by FirstRanker.com ---
vitamins will be excreted in theurine.
? However, B-6 and Niacin can be
--- Content provided by FirstRanker.com ---
toxic when ingested in
unusually large amounts.
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
? Fat-soluble vitamins
? These include vitamins A, D, E, and
--- Content provided by FirstRanker.com ---
K.? These Vitamins are absorbed,
stored, and transported through
--- Content provided by FirstRanker.com ---
dietary fat.? Body stores these vitamins in fatty
tissue, liver, and kidneys.
--- Content provided by FirstRanker.com ---
? Excess buildup in tissues can be
toxic.Fat Soluble Vitamins
--- Content provided by FirstRanker.com ---
? Consist of Vitamins A, D, E, and K? Absorbed at the small intestine in the
presence of bile (and fatty
--- Content provided by FirstRanker.com ---
substances).? Overdoses can be toxic (A and D)
Vitamin Supplementation?
--- Content provided by FirstRanker.com ---
? Not necessary if diet is healthy? Multivitamins are safe (100% RDA)
? Not all vitamins are "pure"
? Can be toxic at high doses
--- Content provided by FirstRanker.com ---
Vitamin A Role in vision, growth and Fish Liverdifferentiation of germinal
Sweet
--- Content provided by FirstRanker.com ---
epithelial cells,
potatoes,
--- Content provided by FirstRanker.com ---
anticancerCarrots
Vitamin B
--- Content provided by FirstRanker.com ---
Form Coenzymes, help
Green leafy
--- Content provided by FirstRanker.com ---
enzymes in metabolicvegetables,
reactions
--- Content provided by FirstRanker.com ---
Fruits, yeast
Vitamin C
--- Content provided by FirstRanker.com ---
Collagen synthesis,Citrus fruit,
Steroidogenesis, Iron
--- Content provided by FirstRanker.com ---
tomatoes
metabolism, Healing skin,
--- Content provided by FirstRanker.com ---
preventing coldsVitamin D
Calcium metabolism,
--- Content provided by FirstRanker.com ---
Milk
Strengthen bones
--- Content provided by FirstRanker.com ---
SunlightVitamin E
Potent Antioxidant,
--- Content provided by FirstRanker.com ---
Vegetable
Helps strengthen cells
--- Content provided by FirstRanker.com ---
Oils, nuts--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
? Most of the vitamins except very few are
--- Content provided by FirstRanker.com ---
not biosynthesized in human body.
? Vitamins are associated with various plant
--- Content provided by FirstRanker.com ---
and animal origin foods of nature.? Ingestion of foods rich in vitamins is
mandatory for a good health.
--- Content provided by FirstRanker.com ---
? Vitamins helps to maintain growth ,health
and reproduction.
--- Content provided by FirstRanker.com ---
? They do not generate calories/Non calorific? Most Vitamin B complex members serve as
Coenzymes for Enzyme action.
--- Content provided by FirstRanker.com ---
? Vitamins help to regulate many vital
body processes that include:
--- Content provided by FirstRanker.com ---
? Digestion? Absorption
? Metabolism
? Bone Ossification
? Vision
--- Content provided by FirstRanker.com ---
? Antioxidant role?
--- Content provided by FirstRanker.com ---
Minerals
Minerals
--- Content provided by FirstRanker.com ---
? Inorganic elements found in
food that are essential for life
--- Content provided by FirstRanker.com ---
processes? About 25 are essential Minerals
?Minerals are classified
--- Content provided by FirstRanker.com ---
as:?Macro minerals
?Trace minerals
--- Content provided by FirstRanker.com ---
? Macro Minerals: Sodium,
Potassium, Chloride, Calcium,
--- Content provided by FirstRanker.com ---
Phosphorus, Magnesium, Sulfur? Trace Elements: Iron, Zinc,
Selenium, Molybdenum, Iodine,
--- Content provided by FirstRanker.com ---
Copper, Manganese, Fluoride,
Chromium
Macro Minerals
--- Content provided by FirstRanker.com ---
?Calcium
?Is needed for bone
--- Content provided by FirstRanker.com ---
and teeth rigidity?Helps in blood
clotting,
--- Content provided by FirstRanker.com ---
?Muscle contraction &
normal nerve
--- Content provided by FirstRanker.com ---
functions.?Phosphorous
?Helps build strong
--- Content provided by FirstRanker.com ---
bones & teeth?Forms various
Phosphorylated
--- Content provided by FirstRanker.com ---
compounds.
? Sodium, Chloride,
--- Content provided by FirstRanker.com ---
Potassium? Serve as body Electrolytes
? Work together to regulate
--- Content provided by FirstRanker.com ---
the fluids in the body
? Help regulate the nervous
--- Content provided by FirstRanker.com ---
system, muscle functions& nutrient absorption in
the cells
--- Content provided by FirstRanker.com ---
? Magnesium? Helps regulate body
temperature,
--- Content provided by FirstRanker.com ---
? Muscle contractions & the
nervous system
--- Content provided by FirstRanker.com ---
? Helps cells metabolizeCarbohydrates, Fats, and
Proteins
--- Content provided by FirstRanker.com ---
? Sulfur
? Helps in detoxification
--- Content provided by FirstRanker.com ---
reactions (PAPS)? Is present in the amino acids
in proteins
--- Content provided by FirstRanker.com ---
? A component of constituents
of mucopolysaccharides &
essential compounds
--- Content provided by FirstRanker.com ---
Microminerals? Iron combines with Protein
to form Hemoglobin
--- Content provided by FirstRanker.com ---
? Iodine is needed by Thyroid
gland to produce Thyroxine
--- Content provided by FirstRanker.com ---
? Copper is necessary in theformation of Hemoglobin
? Fluorine helps reduce
--- Content provided by FirstRanker.com ---
incidence of tooth decay
? Zinc plays an important role
--- Content provided by FirstRanker.com ---
in the formation of protein,? Thus, assists in wound
healing, blood formation and
--- Content provided by FirstRanker.com ---
general growth &
maintenance of all tissues
? Cobalt is a component of
--- Content provided by FirstRanker.com ---
vitamin B12
? Manganese is necessary for
--- Content provided by FirstRanker.com ---
normal development of bonesand connective tissues
? Chromium maintains normal
--- Content provided by FirstRanker.com ---
glucose uptake into cells &
helps insulin bind to cells
--- Content provided by FirstRanker.com ---
? Selenium along with vitaminE protects cells from
destruction.
--- Content provided by FirstRanker.com ---
? Glutathione Peroxidase
contains Selenium.
--- Content provided by FirstRanker.com ---
? Molybdenum is a componentof Xanthine oxidase and
Aldehyde oxidase
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
? Functions Of Minerals
? Body cannot manufacture Minerals
--- Content provided by FirstRanker.com ---
but are needed for forming healthybones and teeth .
? Regulate many vital body processes.
--- Content provided by FirstRanker.com ---
? Aids in muscle function? Help transmit messages in nervous
system
--- Content provided by FirstRanker.com ---
Mineral Guidelines? Dietary supplementation of
Calcium is beneficial for post-
--- Content provided by FirstRanker.com ---
menopausal women
? Salt should be limited in the
--- Content provided by FirstRanker.com ---
diet of hypertensives.Calcium
? Important for preventing osteoporosis
? RDA = 800-1000 mg/day
--- Content provided by FirstRanker.com ---
? Found in dairy products and vegetablesHigh protein diets leach calcium from
bones and promote osteoporosis
--- Content provided by FirstRanker.com ---
Iron
? Important component of
--- Content provided by FirstRanker.com ---
hemoglobin? Iron deficiency is known as
anemia
--- Content provided by FirstRanker.com ---
(Symptoms: shortness of breath, fatigue)
Antioxidants
? Antioxidants are chemical substances
--- Content provided by FirstRanker.com ---
which fight with free radicals.
? Antioxidants prevents Peroxidation of
--- Content provided by FirstRanker.com ---
biomolecules.? Antioxidants protect the biomolecules of
human body.
--- Content provided by FirstRanker.com ---
? Promote healthy status to human body.
Dietary Sources Of Antioxidants
--- Content provided by FirstRanker.com ---
? Pigmented Fruits and Vegetables? Broccoli
? Cantaloupe
--- Content provided by FirstRanker.com ---
? Carrot
? Bananas
--- Content provided by FirstRanker.com ---
? Mango? Pumpkin
? Red Pepper
--- Content provided by FirstRanker.com ---
? Spinach
? Strawberries
--- Content provided by FirstRanker.com ---
? Sweet potato--- Content provided by FirstRanker.com ---
Fresh Fruit and Vegetables? These contain Fibre ,Minerals, Vitamins
and Antioxidants.
--- Content provided by FirstRanker.com ---
?Water makes up
--- Content provided by FirstRanker.com ---
around 65% of
the body weight.
--- Content provided by FirstRanker.com ---
Remember?It's important to
drink at least 8 cups
--- Content provided by FirstRanker.com ---
of water a day to
maintain health.
--- Content provided by FirstRanker.com ---
Role Of Body Water
? Water is essential to keep the body
--- Content provided by FirstRanker.com ---
healthy.? It helps to cook , swal ow and digest
food.
--- Content provided by FirstRanker.com ---
? It keeps the body hydrated.
? Water Helps to Maintain
--- Content provided by FirstRanker.com ---
Many bodily functions.? Chief component of blood plasma
which serves as a transport media.
--- Content provided by FirstRanker.com ---
? Bodies solvent helps in metabolic
reactions(Hydrolase and Hydratase).
--- Content provided by FirstRanker.com ---
? Lubricates joints and mucousmembranes.
--- Content provided by FirstRanker.com ---
? Serve as Shock absorber in eyes,spinal cord, and amniotic sac
(during pregnancy).
--- Content provided by FirstRanker.com ---
? Absorb , transport and eliminate
nutrients and metabolic wastes.
--- Content provided by FirstRanker.com ---
? Perspiration/sweating helps tomaintain normal body
temperature.
--- Content provided by FirstRanker.com ---
Remember
?Man can live for many
--- Content provided by FirstRanker.com ---
days without food,?But cannot live few
--- Content provided by FirstRanker.com ---
days without water.Calorific Values Of Food
OR
--- Content provided by FirstRanker.com ---
Energy Content Of FoodCalorimetry
?Calorimetry is a term
--- Content provided by FirstRanker.com ---
used to measure energycontent of food and its
nutrients.
--- Content provided by FirstRanker.com ---
? Calorific value of food is defined
as :
--- Content provided by FirstRanker.com ---
? An amount of energy releasedby the combustion of 1 gram of
nutrient.
--- Content provided by FirstRanker.com ---
(Carbohydrate/Lipid/Protein)
Determination
Of
--- Content provided by FirstRanker.com ---
Calorific Values of Food
?Bomb Calorimeter is used
--- Content provided by FirstRanker.com ---
to determine Calorificvalues of food nutrients.
Bomb Calorimeter
--- Content provided by FirstRanker.com ---
? It is a closed metal ic Oxygenchamber with electrical y heated
platinum wires.
--- Content provided by FirstRanker.com ---
? When food is placed inside it and
operated
--- Content provided by FirstRanker.com ---
? It combust the Nutrients anddetermines the calorific value of
foods.
--- Content provided by FirstRanker.com ---
? Nowadays there are highly
automated efficient
--- Content provided by FirstRanker.com ---
combustion Calorimetricsystems available
? To compute the energy
--- Content provided by FirstRanker.com ---
contents of food and body.
Kilocalories
? Kilocalorie/Calorie is a Unit
--- Content provided by FirstRanker.com ---
for measuring heat energy, of
food and energy requirement
--- Content provided by FirstRanker.com ---
for the body.? When you hear "Calorie," it is
real y a kilocalorie
--- Content provided by FirstRanker.com ---
173
Definition of Kilocalorie
--- Content provided by FirstRanker.com ---
? 1 kilocalorie is amount ofheat required to raise the
temperature of 1 gram of
--- Content provided by FirstRanker.com ---
water with 1 degree Celsius.
Calorific Contents of Nutrients
? Macronutrients ( Calorific)
--- Content provided by FirstRanker.com ---
?Carbohydrates = 4 Cal/g
?Proteins = 4 Cal/g
--- Content provided by FirstRanker.com ---
( 5.3 Cal/g in Bomb Calorimeter)?Fats = 9 Cal/g
?Carbohydrates and
--- Content provided by FirstRanker.com ---
Fats are completelyoxidized in the body
to CO2 and H2O.
--- Content provided by FirstRanker.com ---
? Proteins are not completely
oxidized in the body.
--- Content provided by FirstRanker.com ---
? Nitrogenous excretory productUrea stil contain oxidizable
carbon and hydrogen in it.
--- Content provided by FirstRanker.com ---
? Micronutrients (Non Calorific)?Vitamins = 0 Cal/g
?Minerals = 0 Cal/g
--- Content provided by FirstRanker.com ---
?Water = 0 Cal/g
Calorific value of Foods
--- Content provided by FirstRanker.com ---
? Food contain mixture of nutrients.? Calorific value of foods depends
upon the amount of nutrients
--- Content provided by FirstRanker.com ---
present in it.
Calculation of Calorific Value
of
--- Content provided by FirstRanker.com ---
Food Stuffs
? Food energy is the amount of
--- Content provided by FirstRanker.com ---
energy liberated by foodnutrients.
? Through digestion absorption
--- Content provided by FirstRanker.com ---
and assimilation of food
nutrients.
Energy is provided by the following
--- Content provided by FirstRanker.com ---
Carbohydrates:
60% (45-65%) of the diet
1gm provides 4 kcal
--- Content provided by FirstRanker.com ---
Fats:
35% (25-45%) of the diet
1gm short-chain provides 5.3 kcal
--- Content provided by FirstRanker.com ---
1gm medium-chain provides 8.3 kcal1gm long-chain provides 9 kcal
Proteins:
--- Content provided by FirstRanker.com ---
11% (9-15%) of the diet1gm provides 4 kcal
Calculation Of Energy Content
--- Content provided by FirstRanker.com ---
Of Foods100 gram of Wheat flour contains
? 69.6 gm Carbohydrates
? 12.0 gm Proteins
--- Content provided by FirstRanker.com ---
? 1.5 gm Fat? Calories of 100 gm Wheat flour=
(69.6x4)+(12x4)+(9x1.5)=340 Calories
--- Content provided by FirstRanker.com ---
? Energy Content of foods is computedas:
? Multiplying the amounts of calorific
--- Content provided by FirstRanker.com ---
nutrients in 100 gm of food with their
physiological calorific values.
--- Content provided by FirstRanker.com ---
? Final y adding up the values.Energy Requirements by
Human body
--- Content provided by FirstRanker.com ---
? Human body daily requires sufficientamount of energy to expend on
various body activities.
--- Content provided by FirstRanker.com ---
? This energy need is provided by
combustion/oxidation of food
--- Content provided by FirstRanker.com ---
nutrients of calorific values.?Usual y Carbohydrates and Fats
?In emergencies Proteins.
Energy Requirement By
--- Content provided by FirstRanker.com ---
Human Body Differs
In Different
--- Content provided by FirstRanker.com ---
Phases Of Life?Approximately 80-120
kcal/kg body weight for
--- Content provided by FirstRanker.com ---
the 1st year of life.
?Approximate 2500
--- Content provided by FirstRanker.com ---
Kcal/day for an Adultindividual
--- Content provided by FirstRanker.com ---
An Amount of Energy Needed by a body isBased on:
1. Basal Metabolism (BMR)
--- Content provided by FirstRanker.com ---
2. Physical Activities
3. Specific Dynamic Action of foods(SDA)/
--- Content provided by FirstRanker.com ---
Thermic effectRQ for mixed diet is .82
--- Content provided by FirstRanker.com ---
from 40% CHO & 60%
fat.
--- Content provided by FirstRanker.com ---
? Non-protein RQ isbetween 0.7 and 1.0.
? Thermal equivalents
--- Content provided by FirstRanker.com ---
of oxygen for different
non-protein mixtures.
BMR > Activity > Dietary Thermogenesis
--- Content provided by FirstRanker.com ---
Basal Metabolic Rate
(BMR)
What Is
--- Content provided by FirstRanker.com ---
? Basal Metabolic Rate (BMR) ?
?BMR is the minimum
--- Content provided by FirstRanker.com ---
amount of energy requiredby the body to maintain life
in basal condition.
--- Content provided by FirstRanker.com ---
? Basal condition of body is :
1) Post absorptive phase
--- Content provided by FirstRanker.com ---
2) Awake condition3) Thermo neutral
environment
--- Content provided by FirstRanker.com ---
4) Complete physical and
mental rest
?BMR is the minimum
--- Content provided by FirstRanker.com ---
resting energy
expenditures by an
--- Content provided by FirstRanker.com ---
awake alert person.? The energy required in basal condition is
consumed for the involuntary actions of
--- Content provided by FirstRanker.com ---
body viz
?Pumping of Heart
?Blood Circulation
--- Content provided by FirstRanker.com ---
?Respiration process by Lungs?Muscular Twitching and reflexes
?Intestinal Peristalsis
?Metabolic Reactions
?Renal Functions
--- Content provided by FirstRanker.com ---
Determination Of BMRPreparation Of Patient
For BMR Estimation
--- Content provided by FirstRanker.com ---
? In early morning subject should be
in:
--- Content provided by FirstRanker.com ---
?Post absorptive phase (12 hr Fast)
?Physical y and mental y relaxed
--- Content provided by FirstRanker.com ---
?Lying position, awake condition?Room Temperature should be
around 21-25 degree centigrade
--- Content provided by FirstRanker.com ---
?Normal humidity
? Direct Method For BMR
--- Content provided by FirstRanker.com ---
Determination Using :?Benedict Roth Apparatus
?Dubois Apparatus
? Benedict-Roth Apparatus
--- Content provided by FirstRanker.com ---
? Calculates the amount of
Oxygen consumed under the
--- Content provided by FirstRanker.com ---
specific basal conditions.? Oxygen consumption for 2-6
minutes and measure the value
--- Content provided by FirstRanker.com ---
from graph.
? Indirect Method of BMR
--- Content provided by FirstRanker.com ---
Determination:?Analysis of expired air
?Determining of O2 consumption and
--- Content provided by FirstRanker.com ---
CO2 output.? The total heat production is
determined and is then
--- Content provided by FirstRanker.com ---
? Calculated per sq.m of body surface per
hour
BMR= Total heat production in Cal/hr
--- Content provided by FirstRanker.com ---
Body surface area in Sq.m
Normal Values Of BMR
--- Content provided by FirstRanker.com ---
? Males= 35-40 kcal/ sq.m /hr? Females= 30-35 kcal/ sq.m /hr
? Indirect Calorimetry:
--- Content provided by FirstRanker.com ---
? Calculates Respiratory Quotient? Oxygen Consumption
? Carbon Dioxide Production
--- Content provided by FirstRanker.com ---
? Spirometer or Respirometer
apparatus is used to measure
--- Content provided by FirstRanker.com ---
the amount of Oxygenconsumed and Carbon dioxide
produced.
--- Content provided by FirstRanker.com ---
? This helps in calculating the
energy expended.
Respiratory Quotient
--- Content provided by FirstRanker.com ---
? Respiratory Quotient (RQ) is ratio
of volume of carbon dioxide
--- Content provided by FirstRanker.com ---
produced to volume of Oxygenconsumed by an individual in a
given interval of time.
--- Content provided by FirstRanker.com ---
Respiratory Quotient (RQ)
Volume of CO2 Produced
--- Content provided by FirstRanker.com ---
RQ = Volume of O2 ConsumedAt the CELL
Each substrate has its own RQ value.
--- Content provided by FirstRanker.com ---
(Carbohydrates (1.0) vs Fatty acids (0.7))
? Respiratory Quotient (RQ)
?Amt CO2 produced/O2 consumed
--- Content provided by FirstRanker.com ---
?Varies for different Calorific Nutrients
? Amount of CO2 formed does not always
--- Content provided by FirstRanker.com ---
equal amount of O2 consumedRQ for CHO and FAT
Carbohydrate (Glucose):
--- Content provided by FirstRanker.com ---
C6H12O6 + 6O2 6CO2 + 6H2O + Energy
RQ = 6CO2 / 6O2 = 1.00
--- Content provided by FirstRanker.com ---
Fat (Palmitic Acid):C16H32O2 + 23O2 16CO2 + 16H2O + Energy
RQ = 16CO2 / 23O2 = 0.70
--- Content provided by FirstRanker.com ---
?R.Q of Protein is 0.8?R.Q of Mixed diet is 0.85
? R.Q in Heavy work exceeds more than 1.
--- Content provided by FirstRanker.com ---
?During heavy exercise the tissuemetabolism is increased.
?CO2 out put is increased by
--- Content provided by FirstRanker.com ---
enhanced pulmonary
ventilation
--- Content provided by FirstRanker.com ---
?Oxygen consumption is notproportionately increased.
? Thus R.Q is an indicator of metabolic
--- Content provided by FirstRanker.com ---
status.? R.Q of food stuffs depend upon:
? Type of food Nutrients
--- Content provided by FirstRanker.com ---
?Their varying proportions?RQ value can be used to
find the amount energy
--- Content provided by FirstRanker.com ---
produced per litre of
Oxygen consumed
? Conditions increasing R.Q
--- Content provided by FirstRanker.com ---
? Violent Exercise
? Fever
? Acidosis
--- Content provided by FirstRanker.com ---
? Conditions Decreasing R.Q? Starvation
? Diabetes mellitus
? Alkalosis
--- Content provided by FirstRanker.com ---
Significance Of R.Q? R.Q value helps in:
?Estimation of Basal Metabolic Rate
--- Content provided by FirstRanker.com ---
?Type of food oxidized?Diagnosis of various pathological
conditions such as Acidosis ,
--- Content provided by FirstRanker.com ---
Diabetes mel itus ,fever etc.? To estimate the Calories needed
for basal metabolism/hour:
--- Content provided by FirstRanker.com ---
?For Men: Multiply body weight
(lbs) by 11
--- Content provided by FirstRanker.com ---
?For Women: Multiply bodyweight (lbs) by 10
Average Calories Required for Basal Metabolism is
--- Content provided by FirstRanker.com ---
70 C/hr or 1680 C/dayFactors Affecting BMR
BMR is Influenced By Many Factors.
--- Content provided by FirstRanker.com ---
? Age? Sex
? Body Surface Area
? Climate/Environmental Temperature
? Nutritional Status
--- Content provided by FirstRanker.com ---
? Hormones? Pregnancy
? Physical Activity- Exercises
? Circadian Rhythms
--- Content provided by FirstRanker.com ---
? Emotional State
? Smoking and Caffeine
--- Content provided by FirstRanker.com ---
? Body temperature? Diseases
? Digestive Processing
--- Content provided by FirstRanker.com ---
(Specific Dynamic Action)
? Aquatic Salinity (Osmoregulation)
--- Content provided by FirstRanker.com ---
Age
? Infants and children have much
--- Content provided by FirstRanker.com ---
higher BMR than adults.
? Growth increases BMR.
? Highest BMR is noted at age of 5-6 yrs
--- Content provided by FirstRanker.com ---
(58kcal/sq.m/hr)
? BMR is gradually decreased as age
--- Content provided by FirstRanker.com ---
proceedsGender/Sex
? BMR of men is always higher
--- Content provided by FirstRanker.com ---
than women.? Men possess
? increased lean muscle mass.
--- Content provided by FirstRanker.com ---
? increased physical activities.Body Surface Area
? Body surface area is related to
--- Content provided by FirstRanker.com ---
height and weight of an
individual.
--- Content provided by FirstRanker.com ---
? BMR is directly proportional to thebody surface area.
?Increased Body Surface
--- Content provided by FirstRanker.com ---
(lean muscle) area hasgreater BMR.
?Lean muscle mass is
--- Content provided by FirstRanker.com ---
more metabolical y
demanding than Fatty
--- Content provided by FirstRanker.com ---
tissue.? Lean tal persons with greater
muscle mass has higher BMR.
--- Content provided by FirstRanker.com ---
? Obese short persons withlower lean muscle mass has
lower BMR.
--- Content provided by FirstRanker.com ---
? Lower body Fat percentage
higher is the BMR.
--- Content provided by FirstRanker.com ---
? Higher the body Fat percentagelower is the BMR.
Climate/Environment Temperature
--- Content provided by FirstRanker.com ---
? BMR is decreased in summer? BMR is increased in winters
Nutrition
--- Content provided by FirstRanker.com ---
?BMR is lower inpersons with
malnutrition and
--- Content provided by FirstRanker.com ---
starvation.
Endocrine Secretion/Hormones
? Thyroid hormone influences
--- Content provided by FirstRanker.com ---
directly on BMR
?BMR is increased in
--- Content provided by FirstRanker.com ---
hyperthyroidism?BMR is decreased in
hypothyroidism.
--- Content provided by FirstRanker.com ---
?High levels of Growth
hormone and Epinephrine
--- Content provided by FirstRanker.com ---
also increases BMR.Pregnancy
?BMR is raised by 5%
--- Content provided by FirstRanker.com ---
in pregnancy.BMR For Physical Activity
ACTIVITY LEVEL
--- Content provided by FirstRanker.com ---
PERCENTAGE OF BASALMETABOLISM CALORIES
Inactive: sitting most of the
--- Content provided by FirstRanker.com ---
30%
day; <2 hours moving about
--- Content provided by FirstRanker.com ---
slowly or standingModerate: sitting most of
50%
--- Content provided by FirstRanker.com ---
the day; walking or standing
2-4 hours, no strenuous
--- Content provided by FirstRanker.com ---
activityActive: physically active for
75%
--- Content provided by FirstRanker.com ---
>4 hours a day; little sitting
or standing; some strenuous
--- Content provided by FirstRanker.com ---
activityThus BMR Increases With
Rate Of Physical Activity
--- Content provided by FirstRanker.com ---
Circadian Rhythms? BMR is lower in sleep
? BMR is higher in awake
--- Content provided by FirstRanker.com ---
Emotional State
? Stress increases BMR
Smoking and Caffeine
--- Content provided by FirstRanker.com ---
?Smoking and ingestion
of Caffeine increases
--- Content provided by FirstRanker.com ---
BMR.Body Temperature
? BMR increases with increasing
--- Content provided by FirstRanker.com ---
body temperature .
? An elevation of body temperature
--- Content provided by FirstRanker.com ---
above 370C will increase BMR by13% per 0C.
? Thus in Fever BMR is raised.
--- Content provided by FirstRanker.com ---
BMR In Diseased Conditions? BMR is increased in
? Fevers
--- Content provided by FirstRanker.com ---
? Leukemia? Cardiac Failure
? Hypertension
? Metabolic disorders
? Surgery
--- Content provided by FirstRanker.com ---
? Infections? Anorexia
Significance Of BMR Calculation
--- Content provided by FirstRanker.com ---
? BMR values help in calculatingenergy requirement of an
individual body which help in
--- Content provided by FirstRanker.com ---
planning of diets.
? To know the effect of food and
--- Content provided by FirstRanker.com ---
drugs on BMR.? BMR value checks the basal
metabolism and disease
--- Content provided by FirstRanker.com ---
conditions.? BMR values help in assessing
Thyroid function.
--- Content provided by FirstRanker.com ---
Energy Required For
Physical Activities
? Energy requirement for an
--- Content provided by FirstRanker.com ---
individual per day varies from:
? Person to person
? Action to action
--- Content provided by FirstRanker.com ---
?Mode of life style?Type of occupation
Energy Requiring Factors For Physical
--- Content provided by FirstRanker.com ---
Activities? Age
? Sex
? Body Surface Area ?
--- Content provided by FirstRanker.com ---
Body weight ,size and height? Nature of work
? Duration and intensity of work.
Workers
--- Content provided by FirstRanker.com ---
Calories/DayB.M.R %
Light Workers
--- Content provided by FirstRanker.com ---
2200-2500
30-40%
--- Content provided by FirstRanker.com ---
Teachers, Doctors, OfficeWorkers
Moderate Workers
--- Content provided by FirstRanker.com ---
2500-3000
40-50%
--- Content provided by FirstRanker.com ---
Students, House wivesHeavy Workers
3000-3500
--- Content provided by FirstRanker.com ---
50-60%
Farmers ,Miners, Athlete
--- Content provided by FirstRanker.com ---
Very Heavy Workers3500-4000
60-100%
--- Content provided by FirstRanker.com ---
Rickshaw Pullers,
Construction Workers
--- Content provided by FirstRanker.com ---
ActivityEnergy Expenditure in
Calories/ hour
--- Content provided by FirstRanker.com ---
Sitting
25 Calories/hour
--- Content provided by FirstRanker.com ---
Standing30 Calories/hour
Writing
--- Content provided by FirstRanker.com ---
30 Calories/hour
Car Driving
--- Content provided by FirstRanker.com ---
60 Calories/hourTyping
75 Calories/hour
--- Content provided by FirstRanker.com ---
Walking Upstairs
800 Calories/hour
Every physical activity needs energy above BMR
--- Content provided by FirstRanker.com ---
Energy Cost of Physical Activities
Activity
--- Content provided by FirstRanker.com ---
Cal/KgBW/HourBicycling (fast)
7,6
--- Content provided by FirstRanker.com ---
Bicycling (slow)
2,5
--- Content provided by FirstRanker.com ---
Dancing (foxtrot)3,8
Dancing (waltz)
--- Content provided by FirstRanker.com ---
3,0
Dish washing
--- Content provided by FirstRanker.com ---
1,0Driving
0,9
--- Content provided by FirstRanker.com ---
Table tennis
4,4
--- Content provided by FirstRanker.com ---
Marathon run7,0
Sawying
--- Content provided by FirstRanker.com ---
5,7
Walking 5 km/h
--- Content provided by FirstRanker.com ---
2,0Writing
0,4
--- Content provided by FirstRanker.com ---
Playing piano
2,0
--- Content provided by FirstRanker.com ---
Sewing0,6
Specific Dynamic Action
--- Content provided by FirstRanker.com ---
(SDA)
Thermogenic Effect Of
--- Content provided by FirstRanker.com ---
Food (TEF)SDA also termed as
Calorigenic Action Of Food.
--- Content provided by FirstRanker.com ---
? SDA is the extra heatproduced when food is
consumed by the body,
--- Content provided by FirstRanker.com ---
over and above the
calculated calorific value.
? 25 gm of dietary proteins when
--- Content provided by FirstRanker.com ---
consumed in the body should
produce 100 Calories of energy.
--- Content provided by FirstRanker.com ---
? 25 x 4= 100 Calories? But actual heat produced is 130
Calories
--- Content provided by FirstRanker.com ---
? Thus 30 Calories of energy is extra.? SDA is referred to an increased
heat production following an
--- Content provided by FirstRanker.com ---
intake of food.
? SDA heat is expended for
--- Content provided by FirstRanker.com ---
digestion and absorption offood.
SDA or TEF
--- Content provided by FirstRanker.com ---
?SDA of Protein diet 30%?SDA of Carbohydrate diet 5%
?SDA of Lipid diet 13%
--- Content provided by FirstRanker.com ---
Dietary Proteins
Has Highest SDA Values
? Protein rich meal eaten in hot
--- Content provided by FirstRanker.com ---
weather feels the body hot
and sweaty.
--- Content provided by FirstRanker.com ---
? Protein rich meal in coldweather provide cozy and
comfortable feeling.
--- Content provided by FirstRanker.com ---
? SDA accounts for
approximately 10% of the
--- Content provided by FirstRanker.com ---
body's total energy need(basal needs and energy
needs)
--- Content provided by FirstRanker.com ---
SDA of food is the amount ofenergy required to digest mixed food
(Carbohydrate, protein, lipid, fruit &
--- Content provided by FirstRanker.com ---
vegetable).
Approximately 10% of BMR is
required as the SDA of food
--- Content provided by FirstRanker.com ---
Adult 60 Kg, requires BMR =24 Cal/kg
BMR
--- Content provided by FirstRanker.com ---
= 1440 CalSDA
= 144 Cal
--- Content provided by FirstRanker.com ---
Total = 1584 Cal (BMR+SDA)
Significance Of SDA
--- Content provided by FirstRanker.com ---
? Heat of SDA can be utilizedfor maintaining body
temperature but not for
--- Content provided by FirstRanker.com ---
muscular activity.
Conditions with Decreased SDA
--- Content provided by FirstRanker.com ---
? Conditions where amino acid catabolismdecreased
? SDA is decreased
--- Content provided by FirstRanker.com ---
?Starvation
?Growth
?Pregnancy
?Convalescence period (Recovery )
--- Content provided by FirstRanker.com ---
Balanced DietOR
Prudent Diet
--- Content provided by FirstRanker.com ---
(Thoughtful And Careful Way Of Eating)
? Nutrition is a first need of human
--- Content provided by FirstRanker.com ---
beings.? General health and wel being of a
body depends on
--- Content provided by FirstRanker.com ---
? Nutritional status of an individual
?If human body is considered as a
Machine
--- Content provided by FirstRanker.com ---
?Food is our fuel
Composition of Food Nutrients
--- Content provided by FirstRanker.com ---
Determines:?Bodies composition and built
?Bodies strength to cope up with
--- Content provided by FirstRanker.com ---
interacting environmentalpol utants
?Bodies capacity to grow, repair and
--- Content provided by FirstRanker.com ---
reproduce.--- Content provided by FirstRanker.com ---
What Is a Balanced Diet?Balanced Diet
IS A Planned Diet At Various
--- Content provided by FirstRanker.com ---
Physiological States
Balanced Diet A Healthy Diet
? Nutritionists planned the diet considering :
--- Content provided by FirstRanker.com ---
? Various physiological phases of human life
? Human Nutritional requirement of the body
--- Content provided by FirstRanker.com ---
?Calculates the energy requirement per dayrelated to
?BMR and various physical activities.
--- Content provided by FirstRanker.com ---
?Its necessary to maintain balanced diet
since:
?What we eat today, will affect our health
--- Content provided by FirstRanker.com ---
in the future.
Maintain Balanced Diet By
--- Content provided by FirstRanker.com ---
?Eating items from al food groups
?With appropriate quantity and good quality to
--- Content provided by FirstRanker.com ---
provide all nutritionally essential nutrients.?Eating properly and regularly (Timely) without
skipping the whole meals.
--- Content provided by FirstRanker.com ---
? It is especial y important to
take care of eating during
--- Content provided by FirstRanker.com ---
? Growth, Pregnancy andlactation
?Remember a young plant, not
--- Content provided by FirstRanker.com ---
given proper nutrients grows up
to a poor specimen with less/no
--- Content provided by FirstRanker.com ---
fruits and flowers.Features of Balanced Diet
? Balanced diet provides the
--- Content provided by FirstRanker.com ---
mixture of al dietary nutrientsin:
?Adequate quantity
--- Content provided by FirstRanker.com ---
(Restrict to RDA values)
?Good quality
--- Content provided by FirstRanker.com ---
? Balanced Diet Provides?Calorific needs
?Building blocks
?Accessory Growth factors
--- Content provided by FirstRanker.com ---
?Balanced diet does notal ow an individual
?To ingest any one
--- Content provided by FirstRanker.com ---
dietary nutrient in
excess or less amount.
--- Content provided by FirstRanker.com ---
?Thus Balanced dietprevents a body
--- Content provided by FirstRanker.com ---
?To suffer from over orunder nutritional
disorders.
--- Content provided by FirstRanker.com ---
Points To ConsiderWhile Planning For Balanced Diet
1. Physiological States
--- Content provided by FirstRanker.com ---
2. BMR (Considering al factors)3. Physical activities of an individual
4. SDA
? The food included during planning of
--- Content provided by FirstRanker.com ---
balanced diet should be local y
available
--- Content provided by FirstRanker.com ---
? The food should be within economicmeans of people.
? It should fit with local food habits.
--- Content provided by FirstRanker.com ---
? Balanced diet food items should beeasily digestible and palatable.
? The food eaten should contain al
--- Content provided by FirstRanker.com ---
the chief constituents which
suffice bodies health, growth and
--- Content provided by FirstRanker.com ---
reproduction.? An individual should eat fol owing food
groups in recommended quantity and
--- Content provided by FirstRanker.com ---
quality and maintain balanced diet.
?Cereals and Pulses
?Milk
--- Content provided by FirstRanker.com ---
?Meat and Fish?Vegetables and Fruits
? RDA values differ during
different physiological states
--- Content provided by FirstRanker.com ---
of human body
? viz growth, pregnancy,
--- Content provided by FirstRanker.com ---
lactation and convalescence.Points To Remember
? During growth, pregnancy and
--- Content provided by FirstRanker.com ---
Lactation the dietary intake
should be increased
--- Content provided by FirstRanker.com ---
? To build the body and maintainreproduction respectively.
Indian Balanced Diet
--- Content provided by FirstRanker.com ---
? The Nutrition Expert Groupconstituted by ICMR
? Taking into account of Indian
--- Content provided by FirstRanker.com ---
available foods
? Has recommended the composition
--- Content provided by FirstRanker.com ---
of Balanced diets for Indians.The Indian balanced diet composed of
? Cereals : Rice, Wheat,Jawar
--- Content provided by FirstRanker.com ---
? Pulses
? Vegetables- Roots,Tubers
--- Content provided by FirstRanker.com ---
? Fruits? Milk and Milk products
? Oil
--- Content provided by FirstRanker.com ---
? Sugar
? Fish
--- Content provided by FirstRanker.com ---
? Meat? Eggs
Recommended Daily Al owance(RDA)
--- Content provided by FirstRanker.com ---
? RDA of Chief Nutrients for an Adult Individual? Prescribed by WHO
? Modified by ICMR as per Indian conditions
Nutrient
--- Content provided by FirstRanker.com ---
RDA in Grams
Carbohydrates
--- Content provided by FirstRanker.com ---
400 gmFats
70 gm
--- Content provided by FirstRanker.com ---
Proteins
60 gm
--- Content provided by FirstRanker.com ---
Fiber40 gm
? Carbohydrate content of
--- Content provided by FirstRanker.com ---
Some common foods
Food Item
--- Content provided by FirstRanker.com ---
Carbohydrate ContentCane Sugar
100 %
--- Content provided by FirstRanker.com ---
Rice
80%
--- Content provided by FirstRanker.com ---
Wheat70-80%
Bread
--- Content provided by FirstRanker.com ---
50-60%
Potatoes
--- Content provided by FirstRanker.com ---
25%Vitamins
RDA
--- Content provided by FirstRanker.com ---
Vitamin A3000- 4000 IU
--- Content provided by FirstRanker.com ---
Vitamin D
200-400 IU
--- Content provided by FirstRanker.com ---
Vitamin E9 mg
--- Content provided by FirstRanker.com ---
Vitamin K
70 ug
--- Content provided by FirstRanker.com ---
Vitamin C60 mg
Folate
--- Content provided by FirstRanker.com ---
400 ug
Thiamine (B1)
--- Content provided by FirstRanker.com ---
1.2 mg
Vitamins
--- Content provided by FirstRanker.com ---
RDA
Biotin
--- Content provided by FirstRanker.com ---
30 mcgRiboflavin (B2)
1.2 mg
--- Content provided by FirstRanker.com ---
Niacin (B3)
15mg
--- Content provided by FirstRanker.com ---
Pantothenic (B5)5 mg
Pyridoxine (B6)
--- Content provided by FirstRanker.com ---
1.6 mg
Cyanocobalamin (B12)
--- Content provided by FirstRanker.com ---
2.4 ugMinerals
RDA
--- Content provided by FirstRanker.com ---
Calcium (Ca)1200 mg
Phosphorus (P)
--- Content provided by FirstRanker.com ---
700 mg
Magnesium (Mg)
--- Content provided by FirstRanker.com ---
370 mgSodium (Na)
500 mg
--- Content provided by FirstRanker.com ---
Chloride (Cl)
750 mg
--- Content provided by FirstRanker.com ---
Potassium (K)2000 mg
Minerals
--- Content provided by FirstRanker.com ---
RDA
150 ug
--- Content provided by FirstRanker.com ---
Iodine (I)Iron (Fe)
10 mg
--- Content provided by FirstRanker.com ---
Copper (Cu)1.5 mg
Zinc (Zn)
--- Content provided by FirstRanker.com ---
14 mg
Selenium (Se)
--- Content provided by FirstRanker.com ---
60 ugMinerals
--- Content provided by FirstRanker.com ---
RDAMolybdenum (Mo)
75 ug
--- Content provided by FirstRanker.com ---
Manganese (Mn)
--- Content provided by FirstRanker.com ---
2 mgFluoride (F)
4 mg
--- Content provided by FirstRanker.com ---
Chromium (Cr)
50 ug
--- Content provided by FirstRanker.com ---
q Eat different forms of foods tokeep healthy
qOR
--- Content provided by FirstRanker.com ---
qEat varied type of diet in a day
--- Content provided by FirstRanker.com ---
Eat A Balanced Diet
Guidelines for
--- Content provided by FirstRanker.com ---
Healthy EatingFol ow principles in the Food Guide Pyramid
--- Content provided by FirstRanker.com ---
? 75% of a day'sfood
? Should come
--- Content provided by FirstRanker.com ---
from grains,
vegetables and
--- Content provided by FirstRanker.com ---
fruits? Extra servings of green
and yellow vegetables
--- Content provided by FirstRanker.com ---
may be beneficial
? Extra consumption of
--- Content provided by FirstRanker.com ---
citrus and other fruitsmay be beneficial
Tips For Eating Wel
--- Content provided by FirstRanker.com ---
? Eat regular meals? Do not skip breakfast
? Eat foods from al food
groups /According to the
--- Content provided by FirstRanker.com ---
food pyramid
? Limit processed /Junk food
?Prefer meals on starchy
--- Content provided by FirstRanker.com ---
foods
?Eat Egg and Fish
--- Content provided by FirstRanker.com ---
?Eat adequate amounts ofvitamins and minerals
?Eat lots of fruit and
--- Content provided by FirstRanker.com ---
vegetables
? Eat fresh and natural foods
? Cut down saturated fats , trans fats and
--- Content provided by FirstRanker.com ---
refined sugars.
? Try to eat less salt (no more than 5g/day)
? Restrict Alcohol
--- Content provided by FirstRanker.com ---
? Limit Tea and coffee? Drink plenty of water
? Remain active and try to maintain a
healthy weight.
--- Content provided by FirstRanker.com ---
--- Content provided by FirstRanker.com ---
Regularly Recal the 8 tips
--- Content provided by FirstRanker.com ---
Significance Of Balanced DietBalanced Diet
--- Content provided by FirstRanker.com ---
Makes LifeHealthy And Happy
? Eating balanced diet right from the
--- Content provided by FirstRanker.com ---
beginning of life builds:
? The organ system of human body
--- Content provided by FirstRanker.com ---
with ful of strength and vitalcapacity
? This prepares the body to face any
--- Content provided by FirstRanker.com ---
critical conditions.
?Metabolic stress
?Infections etc
--- Content provided by FirstRanker.com ---
?Balanced diet Significantly? Maintains bodies normal growth , health
and reproduction.
--- Content provided by FirstRanker.com ---
? Prevents from the suffering of nutritional
disorders.
--- Content provided by FirstRanker.com ---
? Increases span of healthy and happy life.Energy Balance and Imbalance
?Body weight is stable
--- Content provided by FirstRanker.com ---
when energy consumedis equal to energy
expended.
--- Content provided by FirstRanker.com ---
?This is termed as
Nitrogen balance.
--- Content provided by FirstRanker.com ---
Energy Balance:Input vs Output
One pound of body weight is equal to
--- Content provided by FirstRanker.com ---
3,500 kilocalories?Body weight increases,
when energy consumed
--- Content provided by FirstRanker.com ---
is greater than energy
expended.
?Body weight decreases
--- Content provided by FirstRanker.com ---
when energy consumed is
less than it expenditure.
--- Content provided by FirstRanker.com ---
? Balanced Energy Intake: not losing orgaining weight
? Negative Energy Balance
--- Content provided by FirstRanker.com ---
?Weight loss: Energy intake < Energy
expended
--- Content provided by FirstRanker.com ---
? Positive Energy Balance? Weight gain: Energy intake > Energy
expended
--- Content provided by FirstRanker.com ---
Nutritional DisordersMALNUTRITION
A pathological state resulting
--- Content provided by FirstRanker.com ---
from a relative or absolutedeficiency or excess of one or
more essential nutrients.
Forms of Malnutrition
--- Content provided by FirstRanker.com ---
vUndernutrition:
Kwashiorkor, Marasmus
--- Content provided by FirstRanker.com ---
v
Overnutrition:
--- Content provided by FirstRanker.com ---
Obesity, Hypervitaminosisv
Specific Deficiency:
--- Content provided by FirstRanker.com ---
Kwashiorkor, Hypovitaminoses, Mineral
Deficiencies
--- Content provided by FirstRanker.com ---
vImbalance: Electrolyte Imbalance
? Human beings suffer from Nutritional
--- Content provided by FirstRanker.com ---
disorders due to:
?Lack of general awareness
?Il iteracy
--- Content provided by FirstRanker.com ---
?Poverty?Wrong food habits
?Disorders
? The availability of food is not uniform
--- Content provided by FirstRanker.com ---
due to:?Unequal distribution of food items
?Unequal economical status of
--- Content provided by FirstRanker.com ---
human populationETIOLOGY OF MALNUTRITION
Types Of Nutritional Disorders
--- Content provided by FirstRanker.com ---
? Under Nutritional Disorders? Over Nutritional Disorders
Under Nutritional Disorders
Under Nutritional Disorders
--- Content provided by FirstRanker.com ---
? It is a type of Malnutrition.
? Less intake of food nutrients.
? Insufficient building blocks and
--- Content provided by FirstRanker.com ---
vital growth factors.? Insufficient energy sources.
Protein Energy Malnutrition(PEM)/
--- Content provided by FirstRanker.com ---
Protein Calorie Malnutrition (PCM)? Protein Energy Malnutrition (PEM)
? Protein and Energy deficiency go
--- Content provided by FirstRanker.com ---
hand in hand.
? This combination leads to protein-
--- Content provided by FirstRanker.com ---
energy malnutrition?PEM is the worlds most
widespread malnutrition
--- Content provided by FirstRanker.com ---
problem in developingcountries.
PEM PRECIPITATING FACTORS
--- Content provided by FirstRanker.com ---
? LACK OF FOOD (Famine, Poverty)
? INADEQUATE BREAST FEEDING
? WRONG CONCEPTS ABOUT NUTRITION
? DIARRHOEA & MALABSORPTION
--- Content provided by FirstRanker.com ---
? INFECTIONS (Worms, Measles, T.B)EPIDEMIOLOGY & ETIOLOGY
? Seen most commonly in the first year of
--- Content provided by FirstRanker.com ---
life due to lack of breast feeding and theuse of dilute animal milk.
? Poverty or famine and diarrhoea are the
--- Content provided by FirstRanker.com ---
usual precipitating factors
? Ignorance & poor maternal nutrition are
--- Content provided by FirstRanker.com ---
also contributory factorDevelopment Of PEM
? The majority of world's children
--- Content provided by FirstRanker.com ---
live in developing countries
? Lack of food & clean water, poor
--- Content provided by FirstRanker.com ---
sanitation, infection & socialunrest lead to LBW & PEM
? PEM leads to
--- Content provided by FirstRanker.com ---
? Increased Rates of Infant Mortality? PEM disorders caused due to lack of
adequate Proteins and Energy in the
--- Content provided by FirstRanker.com ---
diet.
? According to W.H.O PEM is the most
--- Content provided by FirstRanker.com ---
important public health problemprevailing in developing countries.
--- Content provided by FirstRanker.com ---
? PEM most common in Africa, CentralAmerica, South America, Middle
East, SE/E Asia
--- Content provided by FirstRanker.com ---
? Also see in US
?Homeless
?Inner-city
--- Content provided by FirstRanker.com ---
?Rural poverty? PEM most often affects
children:
--- Content provided by FirstRanker.com ---
?500 mil ion children are
malnourished
--- Content provided by FirstRanker.com ---
?>50% of deaths of <5children (5 mil ion/year)
? Adults may also be affected with PEM
--- Content provided by FirstRanker.com ---
?Men at greatest risk are:?Those living in poverty
?Elderly living alone
--- Content provided by FirstRanker.com ---
?Addicts
?Those with eating-disorders
--- Content provided by FirstRanker.com ---
?Those with long-term illnessForms Of PEM
? Protein Energy Malnutrition (PEM)
--- Content provided by FirstRanker.com ---
includes? Kwashiorkor
--- Content provided by FirstRanker.com ---
? Marasmus
? Marasmic Kwashiorkar
--- Content provided by FirstRanker.com ---
(Noted during Starvation or Wastingextreme energy deprivation)
?Kwashiorkor
--- Content provided by FirstRanker.com ---
?Marasmus? Two Facets of PEM
Kwashiorkor
--- Content provided by FirstRanker.com ---
?Kwashiorkor means sicknessof displaced/deposed child.
?Kwashiorkar describe the
--- Content provided by FirstRanker.com ---
sickness of weaning,?That affects the first born
child, when the second
--- Content provided by FirstRanker.com ---
child is born.
KWASHIORKOR Historical Aspects
--- Content provided by FirstRanker.com ---
? The word Kwashiorkor wasintroduced to the medical literature
in 1933 ,by Cecil y Wil iams, a British
Nurse.
--- Content provided by FirstRanker.com ---
? Kwashiorkor is the Ghanaian name
for the Evil Spirit
Biochemical Cause
--- Content provided by FirstRanker.com ---
? Kwashiorkar is an extreme
condition of Protein Energy
--- Content provided by FirstRanker.com ---
Malnutrition? Caused due to ingestion of
Protein deficient diet.
--- Content provided by FirstRanker.com ---
Cause
? Age of onset- 1 to 5 years
? Child gets displaced by mothers
--- Content provided by FirstRanker.com ---
attention.
? Ingestion of low dietary Proteins
? No milk fed instead low protein diet
--- Content provided by FirstRanker.com ---
like gruel prepared from grains and
potatoes is fed.
Biochemical Alterations
--- Content provided by FirstRanker.com ---
? Amino acid deficiency for tissue
protein biosynthesis.
--- Content provided by FirstRanker.com ---
? Serum Albumin levels markedlydecreased < 2gm%
? Digestive Enzymes lowered
--- Content provided by FirstRanker.com ---
? Overal body Proteins are lowered? Serum Cortisol levels decreased
Clinical Signs And Symptoms
--- Content provided by FirstRanker.com ---
? Enlarged abdomen? Pitting edema of trunk, limbs and
eyelids (Low serum Albumin)
--- Content provided by FirstRanker.com ---
? Moon Face? Anemia
? Growth retardation
? Loss of weight, lethargic
? PSYCHOMOTOR CHANGES
--- Content provided by FirstRanker.com ---
? SKIN DEPIGMENTATION
? Failure of digestion and absorption due to
--- Content provided by FirstRanker.com ---
lack of digestive enzymes.? Due to indigestion of food
vLoss of appetite and anorexia
--- Content provided by FirstRanker.com ---
vDiarrheavWater and Electrolyte imbalance
? Subnormal Immunocompetence
(Low Immunity)
? Mental Changes observed-Low
--- Content provided by FirstRanker.com ---
Neurotransmitters
? Fatty Liver-Low/No mobilization of
--- Content provided by FirstRanker.com ---
Lipids? Sparse ,soft, thin and curly hairs
? Glossitis
? Conjunctivitis
--- Content provided by FirstRanker.com ---
? One theory says Kwashiorkar is
a result of Liver insult with
--- Content provided by FirstRanker.com ---
hypoproteinemia and oedema.? Food toxins like Aflatoxin have
--- Content provided by FirstRanker.com ---
been suggested as precipitatingfactors for Kwashiorkar.
--- Content provided by FirstRanker.com ---
Kwashiorkor(Edematous Malnutrition)
? Underweight with Edema
--- Content provided by FirstRanker.com ---
? Stunted growth? Irritable, difficult to feed
? Highest mortality ?
50 to 60%
Treatment Of Kwashiorkar
--- Content provided by FirstRanker.com ---
? Gradual feeding with good
quality food proteins
--- Content provided by FirstRanker.com ---
?Milk?Egg
?Legumes /Pulses
Marasmus
--- Content provided by FirstRanker.com ---
? Marasmus means neglected child? Marasmus is a disorder of PEM
where an infant is virtual y
--- Content provided by FirstRanker.com ---
starving? Due to lack of both dietary
calories and proteins.
--- Content provided by FirstRanker.com ---
? The term Marasmus is derived from
the Greek word, which means
--- Content provided by FirstRanker.com ---
wasting.? Marasmus involves inadequate
intake of Protein and Calories and is
--- Content provided by FirstRanker.com ---
characterized by emaciation.
? Marasmus represents the end result
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of starvation where both proteinsand calories are deficient.
Causes Of Marasmus
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? Age of onset- Below 1 year? Deficiency of both Calories and
Proteins.
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? Marasmus occurs in areas wherethere is severe starvation and
famine/draught conditions.
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Biochemical Alterations In Marasmus
?Serum Albumin levels 2-3
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gm%?Serum Cortisol levels
increased
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Clinical Signs And Symptoms? Marked growth retardation
? Severe Muscle wasting
? Loss of sub cutaneous fat
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? Extreme loss of body weight? No Edema
? No mental changes
? No characteristic change in hair
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? Appetite is normal? Skin becomes dry and atrophic
? Child looks older than his age
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?Feels Hungry?Diarrhoea &
Dehydration
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?Alert but miserableDifferentiation Between
Kwashiorkar
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AndMarasmus
Features
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Kwashiorkor
Marasmus
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Displaced ChildNeglected Child
Age Of Onset
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1-5 years
Below 1 year
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CauseDeficiency of dietary
Deficiency Of dietary
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Protein
Proteins and Calories
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Serum Albumin< 2gm%
2-3 gm%
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Edema
Significantly Present
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AbsentMuscle Wasting
Not severe
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Markedly sever
Growth Retardation
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PresentMarkedly noted
Features
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KwashiorkorMarasmus
Attitude and
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Lethargic ,apathetic
Irritable and fretful
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AppearanceFace looks plump
Shrunken with skin and
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bones
Appetite
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AnorexiaNormal
Skin Changes
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Crazy pavement
Dry and atrophic
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DermatitisHair Changes
Sparse, soft thin and
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No characteristic
curly
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changeSerum Cortisol
Decreased
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Increased
Investigations for PEM
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? Ful Blood Counts? Blood Glucose
? Serum Electrolytes, Ca, P
? Serum Proteins and Albumin
? Septic screening
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? Stool & urine for parasites & Microbes? Mantoux test
NON-ROUTINE TESTS
? Hair analysis
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? Skin biopsy? Urinary Creatinine
? Measurement of trace elements
levels, iron, zinc & Iodine
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Complications of P.E.M
? Hypoglycemia
? Hypothermia
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? Hypokalemia? Hyponatremia
? Heart failure
? Dehydration & shock
? Infections (bacterial, viral & thrush)
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Treatment? Slow refeeding
?Small frequent feeding round the
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clock
?Patient encouragement of food
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? Nutritional rehabilitation?Play and teaching
?Control infections
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In Acute/ life threatening Cases:?Fluid and Electrolytes
?K and Mg shifts
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?Oral rehydration, slowly70-100 ml/kg
?Infections: Main cause of death
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? Aggressive treatment?Other deficiencies
? Anemia and Heart failure,
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? Care with transfusions and no diuretics? Vitamin A: immediate treatment
? Dietary support:
? 3-4 g protein & 200 Cal /kg body
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wt/day + Vitamins & Minerals
? Prevention of hypothermia
? Counsel parents & plan future care
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including immunization & diet
supplements.
KEY POINT FEEDING
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? Continue breast feeding
? Add frequent smal feeds
? Use liquid diet
? Give vitamin A & Folic acid
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? With diarrhea use lactose-free or soyabean formula
PROGNOSIS
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? Kwashiorkor have greater risk of
morbidity & mortality compared to
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Marasmus and under weight? Early detection & adequate treatment
are associated with good outcome
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? Late il -effects on IQ, behavior &
cognitive functions are doubtful and not
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provenOver Nutrition Disorders
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ObesityObesity
?
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Generalized, excessiveaccumulation of fat in
subcutaneous & other tissues
? Classification according to
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"desirable" weight standard:
? Overweight ~ >10%
? Obese ~ >20%
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Obesity Is Identified By
Measurement Of Body Mass Index
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(BMI)What Causes Obesity
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? 3 major factors contribute to
the development of obesity:
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?Genetic background?High Dietary intake
?Low Physical activity
q Psychic disturbances
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q Endocrine & metabolicdisturbances are rare
Biochemical Alterations
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? Increased stores of TAG in adiposecytes
? Increased biosynthesis of Endogenous
Lipids
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? Derangements in Insulin activity
? Increased risk of Diabetes mel itus
? Biochemical Derangements in Lipid Profile
? Increased Risk of Atherosclerosis , CAD ,
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Stroke
Clinical Manifestations:
v Fine facial features on a heavy-
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looking stout child
v Larger upper arms & thighs
v Genu valgum common
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v Relatively small hands & fingerstapering
v Adiposity in mammary regions
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v Pendulous abdomen with Striate
v In boys, external genitalia appear
small though actually average in
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size
v In girls, external genitalia normal
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& menarche not delayedv Psychologic disturbances
common
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v Bone age advanced
Treatment of Obesity
1st principle: Decrease
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energy intake
Initial medical exam to
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diagnose pathologicalcauses
Plan the right diet
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a.Avoid all sweets, fried foods
& fats
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b.Limit milk- intake not >2glasses/day
c.For 10-14 yrs, limit to 1100-
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1300 cal diet for several
months
2nd principle: Increase energy
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output
I. Obtain an activity history
II. Increase physical
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activity
III. Involve in hobbies to
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prevent boredomComplication of
Obesity
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Pickwickian Syndrome/Obesity Hypoventilation Syndrome
? Pickwickian syndrome is a
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condition in which severely
overweight people
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? Fail to breathe rapidly enough ordeeply enough,
? Resulting in low blood oxygen
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levels and high blood carbon
dioxide (CO2) levels
?Rare complication
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of extreme
exogenous obesity
Signs And Symptoms
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?Severe cardio respiratory
distress & alveolar
hypoventilation
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?Includes polycythemia,
hypoxemia, Cyanosis, CHF
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?Low Metabolic rate?Lethargic and Fatigue
? Obesity Hypoventilation
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Syndrome have:
? Concurrent obstructive sleep
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apnea, a conditioncharacterized by snoring.
? Interrupted sleep
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? Excessive Daytime Sleepiness
Lets Fight For Malnutrition
Questions
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? Short Notes
? Food Groups ,their constituents and
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their role? Basal Metabolic Rate (B.M.R.) & its
importance.
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? Calorific value of food and its
calculations.
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? Respiratory Quotient.(R.Q)? Specific Dynamic Action (S.D.A.)
? Balanced diet
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? Factors affecting BMR
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? Biological value of Proteins.
? Nitrogen Balance & types.
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? Role of Fiber in diet/Significance ofdietary fibers.
? Protein Energy Malnutrition (PEM) /
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? Differentiate between Kwashiorkorand Marasmus.
Eat Natural Foods
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