1.Nutrition

2. NutritionNutrition Nutrition is the science of foods and their components (nutrientsand other substances)including the relationship to health anddisease; processes withinthe body; and thesocial.economic,cultural and psychological implications toeating". "Nutrition is the relationship of foods to the health of the humanbody and this concerns the actions, interactions and balancesof nutrients. The process within the body includeingestion,absorption,metabolism of nutrients and excretion ofend-products." Nutrition is the study of foods in relation to health. One author(Rinzler,2004)has a three-word definition. "nutrition equals life. "All living cells need food and water to live. If human beingsdont eat and drink, they will die. The primary components infood are the energy givers and the nutrients; both need water asthe medium of their activities. It is the kind and quantity of thefood and water that one consumes that determines the quality oflife one desires 3. Essential Nutrients A nutrient is any substance, organic or inorganic ,thatcan supply energy, build and repair cells and tissues,and regulate life processes. Some nutrients are neededby animals. Other than human being. An essential nutrient cannot manufactured in the bodyin adequate amounts needed for specific functions.ithas to be supplied from food or from a nutritionalsupplement. The more appropriate term to use is"dietary supplement" versus "nonessential nutrients" thatare manufactured in the body or have precursors fromdietary intake that can become essential nutrients. 4. Essential Nutrients An essential nutrient is linked to a specific deficiency disease.For example, a child who lacks protein for extended periods oftime develops the protein-deficiency disease known askwasiorkor.persons who do not get enough vitamin C developthe vitamin C deficiency disease,scurvy.The main treatment ofthe deficiency disease is to supply the specific nutrient thatwas inadequate. However, other nutrients are also neededbecause of interrelationships among nutrients. Not all nutrients are essential for all species of animals. Forexample, vitamin C is an essential nutrient for human beings,but not for dogs. A dogs body makes Vitamin C it needs. The study of essentiality for a nutrient is a continuous process.The science of nutrition involves dynamic changes. To date,there are at least 45 individual nutrients essential fro humanbeings. Choline was the most recently added to the list only in2002.It is possible that he future researchers may revealadditional nutrients. Changes in the list of essential nutrients areevident when one compares the Tables of Recommend DietaryAllowances (RDAs) for nutrients and readings from textbooksince 1940. 5. Nutriture or Nutritional StatusNutriture, which means refers to the condition of how well-nourished the human body, depends on several criteria, suchas physical signs and symptoms of good nutrition, medicalhistory, blood and urine tests, anatomical changes seen inimaging or x-rays and other medical instruments, and historyof dietary intake up to current food habits. MalnutritionMal-means "bad", thus malnutrition is an undesirable state ofones health, whichcould either be an undernourishedindividual or someone who is overnourished.The former maybe caused by starvation, inadequate supply of one or morenutrients or/and energy, or it could be a secondary effect of ametabolic disorder or a medical condition that interfere withnutritional processes in the body. Examples of over-nutritionare cases of obesity or toxic effects from excessive intake ofspecific nutrients. 6. Essential nutrients for humanbeingsWaterFat/Lipids Vitamins FAT/LIPID CARBOHYDRATE WATER PROTEIN SSMINERALSVITAMINS Protein 7. Essential nutrients for humanWATER beings 8. Water is essential to life and nutritional health.Humans can live for several weeks without food,but we can survive only a few days withoutwater. Approximately 60% of the adult human body is composed of water Function:Transports nutrients and oxygen into cellsMoisturizes the air in lungsHelps with metabolismcushions our vital organHelps our organs to absorb nutrients betterRegulates body temperatureDetoxifiesProtects and lubricates our jointsPrevents dehydration 9. Deficiencies: dehydrationToxicity; kidney stones dilution of important sodium imbalance electrolytes (mineral orthostatic hypotensionsalts) that may leadhyponatremia toerratic heart hypertension rhythm and death indigestion, constipationand heartburnMain Source: contributes to memory loss Water dry skin If youre not sure about your hydration level, look at your recommended eight urine. If its clear, youre in8-ounce glasses ofgood shape. If its dark, youre water a day probably dehydrated 10. Fat Essential nutrients for human Essential nutrients for humanbeings beingsFats- are organic compoundsthat are made up of carbon,hydrogen, and oxygen. They area source of energy in foods. Fatsbelong to a group of substancescalled lipids, and come in liquidor solid form. All fats arecombinations of saturated andunsaturated fatty acids. 11. Fat Essential nutrients for humanEssential nutrients forbeingshuman beingsFunction: Fat is one of the 3 nutrients (along with protein andcarbohydrates) that supply calories to the body. provides 9 calories per gram, essential for the proper functioning of the body. Fats provide essential fatty acids serves as the storage substance for the bodys extracalories fills the fat cells (adipose tissue) that help insulate thebody an important energy source. helps for maintaining healthy skin and hair helps the body absorb and move the vitamins A, D,E, and K through the bloodstream. 12. Food SourcesThese are the biggest dietary cause of high LDL levels ("bad cholesterol").When looking at a food label, pay very close attention to thepercentage of saturated fat and avoid or limit any foods that are high.Saturated fat should be limited to 10% of calories.Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. Theyare also found in some vegetable oils -- coconut, palm, and palm kernel oils.(Note: Most other vegetable oils contain unsaturated fat and arehealthy.) 13. UNSATURATED FATShelp to lower blood cholesterol if used in place of saturated fats. However, unsaturated fats have a lot of calories, so you still need to limit them. Most (but not all) liquid vegetable oils are unsaturated. (The exceptions include coconut, palm, and palm kernel oils.) 14. (A) Monounsaturated Fats.These fats are also called MUFA Monounsaturated fattyacids. As explained above they have only one doublebond between the carbon atoms.Examples of Monounsaturated fatty acids:Palmitoleic acid and Oleic acid.Natural Sources of Monounsaturated Fats.1) Whole milk products.2)Red meat.3)Fruits like olives and avocado.4)Nuts.5)Oils such as Tea seed oil, Olive oil, Canola Oil, Grape seed oil, Macadamia oil, Groundnut or peanut oil, Sesame oil, Corn oil, Safflower oil, Sunflower oil, Camellia.6) Whole Grain wheat cereal.7) Oatmeal. 15. A.Monounsaturated fats:When there is only onecarbon atom with adouble bond, it becomesmonounsaturated fat asshown above.B.Polyunsaturated fats:When there are more thanone carbon atoms with adouble bond, it is calledpolyunsaturated fat asshown above. 16. Benefits and Advantages ofMonounsaturated Fats.help in lowering the low density lipoprotein (LDL) or the bad cholesterol in the blood.Help to maintain a healthy lipid profile.Disadvantages of MonounsaturatedFats.These fats are more vulnerable to rancidity than saturated fats.They are known to increase insulin resistance that is makes insulin less effective 17. About (B) Polyunsaturated FatsOr polyunsaturated fatty acids have more than one double bondbetween the carbon atoms in their molecular structure as explainedand shown above. That is there are more than one carbon atomswhich do not have a hydrogen atom attached to them.Omega-3 fatty acids and Omega-6 fatty acids are twopolyunsaturated essential fatty acids which are not manufacturedby the body and have to be obtained from dietary sources.Food Sources of Polyunsaturated Fats.1) Whole Grain Wheat.2) Bananas.3) Sunflower seeds.4) Hemp seeds.Essential5) Peanut butter. nutrients6) Margarine.for7) Fish especially wildhumansalmon and fish oil. beings8) Nuts.9) Leafy green vegetables.10) Algae11) Krill 18. Essential Fatty Acids (EFAs) Essential Fatty Acids (EFAs) are necessary fats thathumans cannot synthesize, and must be obtainedthrough diet. EFAs are long-chain polyunsaturated fattyacids derived from linolenic, linoleic, and oleic acids.There are two families of EFAs: Omega-3 and Omega-6.Omega-9 is necessary yet "non-essential" because thebody can manufacture a modest amount on its own,provided essential EFAs are present. The numberfollowing "Omega-" represents the position of the firstdouble bond, counting from the terminal methyl group onthe molecule. Omega-3 fatty acids are derived fromLinolenic Acid, Omega-6 from Linoleic Acid, andOmega-9 from Oleic Acid. 19. Omega-3 derived from Linolenic AcidFUNCTION formation of cell walls, making them supple andflexible, improving circulation and oxygen uptake with proper red blood cell flexibility and function. reduce the risk of heart attack inhibit the growth of prostrate cancer reduced risk of breast cancer prevents hypertriglyceridemia prevents angina prevents atherosclerosis prevents bipolar disorder prevents cardiac arrhythmias prevents hypercholesterolemia prevents dementia prevents depression 20. Omega-3 deficiencies:to decreased memory and mental abilities,tingling sensation of the nerves,poor vision,diminished immune function,increased triglycerides and "bad" cholesterol (LDL) levels,impaired membrane function,hypertension,irregular heart beat,learning disorders,menopausal discomfort,itchiness on the front of the lower legs,and growth retardation in infants, children, and pregnant women. Depression Cardiovascular Disease Type 2 Diabetes Fatigue Dry, itchy skin Brittle hair and nails Joint pain 21. Sources of Omega 3: Flaxseed oil (flaxseed oil has thehighest linoleic content of any food), flaxseeds, flaxseedmeal, hempseed oil, hempseeds, walnuts, pumpkinseeds, Brazil nuts, sesame seeds, avocados, some darkleafy green vegetables (kale, spinach, purslane, mustardgreens, collards, etc.), canola oil (cold-pressed andunrefined), soybean oil, wheat germ oil, salmon,mackerel, sardines, anchovies, albacore tuna, andothers. 22. TRANS FATTY ACIDSThese fats form when vegetable oil hardens (a processcalled hydrogenation) can raise LDL levels. lower HDL levels ("good cholesterol").Sources commercial baked goods (donuts, cookies, crackers), processed foods, and margarines.HYDROGENATED AND PARTIALLY HYDROGENATED FATSThis refers to oils that have become hardened (such ashard butter and margarine). Partially hydrogenatedmeans the oils are only partly hardened. Foods madewith hydrogenated oils should be avoided because theycontain high levels of trans fatty acids, which are linkedto heart disease. (Look at the ingredients in the foodlabel.) 23. Omega-9 (Oleic Acid)Essential but technically not an EFA, because thehuman body can manufacture a limited amount,provided essential EFAs are present.Monounsaturated oleic acid lowers heart attack riskand arteriosclerosis, and aids in cancer prevention.Found in foods: Olive oil (extra virgin or virgin),olives, avocados, almonds, peanuts, sesame oil,pecans, pistachio nuts, cashews, hazelnuts,macadamia nuts, etc 24. TRANS FATTY ACIDSThese fats form when vegetable oil hardens (a processcalled hydrogenation) can raise LDL levels. lower HDL levels ("good cholesterol").Sources commercial baked goods (donuts, cookies, crackers), processed foods, and margarines.HYDROGENATED AND PARTIALLY HYDROGENATED FATSThis refers to oils that have become hardened (such ashard butter and margarine). Partially hydrogenatedmeans the oils are only partly hardened. Foods made withhydrogenated oils should be avoided because theycontain high levels of trans fatty acids, which are linked toheart disease. (Look at the ingredients in the food label.) 25. What are Carbohydrates? They provide storage and transport of energy assist in proper functioning of the immune system play major roles in fertilization, pathogenesis, blood clotting developmentFunction of Carbohydrates: The primary function of carbohydrates is to provide energy forthe body, especially for the brain and nervous system. Glucose is the main component of carbohydrates and is usedfor energy. Carbohydrates are not essential nutrients for humans. Thebody can obtain all of its energy from protein and fats.However, the brain and neurons generally cannot burn fat andneed glucose for energy. The body can make some glucosefrom a few of the amino acids in protein and also fromtriglycerides (fats). 26. There are two types ofcarbohydrate:Carbohydrates are one of the three macronutrients, a groupcomplex and simple that also includes protein and fat. 27. Importance of CarbohydratesEnergy Yielding Compounds D-Ribose, are the structural elements of nucleic acid andcoenzymes. Act as intermediates in hexose monophosphate stant. D- Lyxose, a constituent of a lyxoflavin isolated from humanmuscle. D-glucose carried out by the blood and used in tissues. D-fructose can be changed to glucose in the liver andintestine and used in the body. Glycosides are important in medicine. Hexosamines is used as antibiotic. Monosaccharide are important constitute of nucleotides andnucleic acids. Disaccharides act as an intermediate in the digestion,important as a dietary constituent and major source ofenergy in the diet. Starch and glycogen serve as temporary stores of glucose inplants and animals respectively. 28. CarbohydratesFunctions of Carbohydrates Glucose act as energy yielding compounds, themajor fuel of the tissue, constitutes the structuralmaterial of the organism, converted to othercarbohydrates having highly specific functions. Glycogen acts as important storage of food materialof the organism. Play a key role in the metabolism of amino acidsand fatty acids. Act as protective function- mucosubstance. Act as intermediates in respiration andcarbohydrates metabolism e.g., (trioses). Participate in lipid synthesis. Pentoses - Synthesis of nucleic acid; Some co-enzymes (e.g., NAD, FAD, FMN, etc.); ATP, ADP, AMP,and also synthesis of polysaccharides. 29. Carbohydrates DeficiencyHyperglycaemiaGlycosuriaGalactosemiaPentosuriaDiarrhoea and flatulenceKetosisUnder weight.Toxicity : Getting too many carbohydrates can causeexcessive weight gain, which can lead toobesity and other health problems 30. Nutrient Distribution in theBodyNutrient Distribution in the Body An easy way to remember the relativedistribution of the six groups of nutrients is the"60-20-20 Rule". The figures below are roundedand are averages for an adult of normal weight. Water is about 60% of total body weight. Lipids are about 20% of total body weight. About 20% of total body weight is a combination ofmostly protein (Mainly muscle tissues or lean bodymass) plus carbohydrates, minerals and vitamins. An infant has more water than the above average. An obese person has more fat relative to the others. Women of the same age and height tend to have more body fat than males of the same age and height. 31. Nutrient Distribution in the Body The Scope of Nutrition and Its Relationship with OtherDisciplines Nutritional science comprises the body of scientific knowledge governing the nutritional requirements of humans formaintenance,growth,activity and reproduction.Nutrition builds on three fundamental areas of science:1.The physical sciences, particularly the anatomy of the body, howgrowth and development of cells and organs, physical fitness and well-being are affected by nutrition.2.The biological sciences of biochemistry and physiology help us to see hownutrition relates with how the body works to promote health and wellnessthroughout the life cycle. Genetics explains the inherited traits of a person. Thestudy of genetic nutrition is in its infancy and may explain the familialtendencies of some diseases that may run in a family tree.3.The behavioural sciences help us to better understand how nutrition is interwoven with ourunique nature as human beings. Anthropology ,psychology and other social sciencesprovide the background of the cultural diversity of people how food habits are formed.Attitudes toward food and eating patterns develop throughout our life span from theaculturing influences of faily group. Ethnic/regional group,community,nation,even ourworld. 32. Nutrient Distribution in theBodyHow we perceive ourselves and our food, what we choose to eat, whywe eat what we do and in whatmanner, all become integral part of human nutrition. As one saying goes," Tell me whatyou eat and I can tell you who you are". 33. A.Water is the most important nutrient. Followingwater, the nutrients of highest priority are those thatprove energy, which most be supplied from foods orcan be supplied from quantities stored in the body.B. Essential nutrients are needed throughout life; onlythe amounts of nutrients needed change. The clientsutilization of foods,eaten,stage of growth anddevelopment,sex,body size,weight,physical activity,and state of health influence nutrient requirements.C. No single food contains all the essential nutrientsin amounts needed for optimum health. 34. Basic concepts of nutrientsGood nutrition is essential for the following: Growth Normalorgandevelopment andfunctioning Normal reproduction Maintenance and replacement of worn-out cells and tissues Optimum activity level and workingefficiency Resistance to infection and disease The ability to repair bodily damage orinjury 35. Basic concepts of nutrients Proper nutrition means that all the essential nutrientsare supplied and utilized in adequate balance tomaintain optimal health and well -being. Most people are interested in how to be assured thatthey get proper nutrients in the amounts needed fromdaily meals and snacks. They probably recognizedthe six classes ofnutrients- protein,carbohydrate,fat,vitamins,minerals and wateralthough it may surprise some to learn that waterconsidered a nutrient. All the nutrients most of us need can be obtained byeating variety of different type of foods. It is thenutrients in food, which are needed.However,inpractice, nutrition educators speak in terms of foodsthat they can buy, prepare and serve and not interms of the name of the nutrients. 36. Basic concepts of nutrients Nutrients are important chemical to perform one or more of the following functions:1.Furnish fuel needed for energy2.Provide materials to build,repair,and maintainbody tissues3.Supply substances that function in the regulation ofbody processes.The fundamental principles of nutrient interactionstate that:1.Individual nutrients have many specific metabolicfunctions, including primary and supporting roles,and2.No nutrient ever works alone. 37. Basic concepts of nutrientsEach nutrient has certain special jobs to doin the building maintenance, and operationof the body. These jobs cannot be done byother nutrients-an extra supply of onecannot make up for a shortage of another.There are other jobs to be done in the bodythat require nutrients to work together asteams. To build bones, the nutrients vitaminD, calcium, and phosphorous interact. Onemember of the team cannot perform its jobunless all the others are present in the rightamounts. 38. Cumulative Effects Of NutritionCumulative Effects Of NutritionCumulative effects are the results of something that is done repeatedlyover many years.Example: Eating excessive amounts of saturated fats for many years contribute to atherosclerosis which leads to heart attacks. Years of overeating without increasing energy expenditure cause obesity and may predispose the individual to metabolic diseases like hypertension, Type 2(non-insulin-dependent) diabetes mellitus, gallbladder disease,gout,foot problems, certain cancer and even personality disorder.Individual at Risk from Poor Nutritional Intake Infants and preschool children- depend on their mothers selection of food. Adolescents- like to snack and eat at unusual hours, subject to "peerpressure,easily influenced by opinions of their friends who eat "junk" foods. Pregnant women-an expectant mother requires a diet that provide sufficient nutrients for the developing fetus,her own body. Elderly-psychological changes like aging affect nutrient intake and metabolism, lack of dentition, decreases taste senses and appetite,and lowered resistance o infections. 39. Chapter 2Common Nutrition Problems in the Philippines andAssessment Of Nutritional Status 40. The Role of the Food and Nutrition Research Institute in NutritionSurveys The Philippine Plan of Action for Nutrition (PPAN) includes agenciesat national and local levels for carrying out programs and projectsfor nutrition improvement in the Philippines. Its research arm is theFood and Nutrition Research Institute Department of Science andtechnology (FNRI-DOST).Among its Tasks are to: Conduct nutrition researches on emerging nutritional problems and non-communicable nutrition-related diseases. Spearhead food and nutrition research and development activities. Develop information technology resources for efficient and effective use of food and nutrition researches. Report changes in the prevalence of under nutrition. Update the official statistics on the Philippine nutrition situation by conducting National Nutrition Surveys (NNS).It provides data on the per capita food consumption and energy and nutrient intakes among Filipino households 41. Two Main Nutrition Problemsbesetting the country: Protein EnergyMalnutrition(PEM)-affectingyoung children. Micro-Nutrient Deficiencies-specifically iron -deficiencyanemia, iodine deficiencydisorders and Vit A deficiency. 42. Protein-Energy Malnutrition (PEM).According to the 2003 results of the 6th National survey, protein-energy malnutrition continues to persist in the country. Among preschool -age children (0-5 years old). 72 out of every100 are normal. Out of 1000,276 are underweight;304 are short and 14 areoverweight. Moreover 55 out of 1000 are thin. Among school-age children(6-10years old),72 out of every 100are normal. Out of 1000,276 are underweight;365 are short and13 are overweight. Among 11-19years old preadolescents and adolescents,155out of 1000 are underweight while 35 are overweight. Among pregnant and lactating owmen,26.6% and11.7%,respectively,are underweight. Among adults,12.3% are Chronic Energy Deficient (CED) and23.9% are overweight to obese. 43. Protein-Energy Malnutrition(PEM). 44. Micro-nutrients Deficiencies Iron-Deficiency Anemia (IDA)IDA- condition in which the concentration ofhaemoglobin is below the level that is normal for agiven individual. Detected by measuring the bloodhaemoglobin level. Out of 10 Filipinos,3 are anaemic. About 2 out of 3 infants 6 months to and 11 months oldwhile among_240g/ dL. Females tend to be more at risk to overweight and obesity thanmales. In 2003 FNRI survey prevalence of male adult obesity is 3%compared to 5.7% to females.Overweight prevalence in adult males is 17.9% which is lower than theprevalence in females at 21.5%. Older lactating women are more at risk to overweight and obesitythan lactating women. The 2003 FNRI survey reports a 3.4% prevalence of diabetes mellitus. The death rate from diabetes mellitus increased, from 4.3 per 100,000population in 1984,to 7.1% per 100,000 population in 1993 (PHSreport,1999) Cataract ,neuropathy and cerebral stroke were the most frequentlyreported complications of diabetes (1998 study). 54. Causes of Under nutrition in the PhilippinesSigns of under nutrition appear when nutritionalreserves are depleted and nutrient energy intake areinsufficient to meet day-to-day needs or addedmetabolic stress. 55. Concluding RemarksBased non the results of the 2003 Nationalnutrition Survey of the FNRI,the prevalenceof VAD and IDA among children andwomen reproductive age continue to behigh, and for children, theyre even higherthan that of 1998.Iodine DeficiencyDisorder (IDD) has substantially declinedamong children and pregnant womenalthough remains high among lactatingwomen. To address on this problem ofmicronutrient supplementation, dietarydiversification and food fortification. 56. The main causes of malnutrition in the Philippinesare:PovertyPoor food choicesLarge family sizeLow level of nutrition educationPoor distribution of food supplyFaulty infant feeding and weaning practicesPoor sanitation with widespread incidence of parasitism and infectious diseasesUrbanization and other environmental factors. 57. Quick check list on the signs ofgood nutrition: Alert responsive general appearance Shiny, lustrous hair, healthy scalp Smooth, slightly moist, good color skin, face andneck; reddish pink mucous membranes Bright clear eyes, no fatigue circles Moist lips with good color (not pale)no crack at thecorners Good pink color tongue, no swelling or bleeding,firm Straight teeth,nocrowding, clean, nodiscoloration;wellshaped jaw General smooth, slightly moist skin, good color Flat abdomen, no swelling, no bloating No tenderness of legs and feet, no weakness andswelling 58. No tenderness of legs and feet, no weakness and swellingNo skeletal malformationsNormal weight for height, age and body fluidErect posture, arms and legs straight, abdomen I n, chest outWell developed firm musclesNervous control: good attention span for ageCheerful disposition: does not cry easily, not irritable nor restlessGood appetite and digestion; normal regular urination and bowel movementHas general vitality; energetic; vigorous and does not easily get tiredSleeps well at night 59. The ABCDof NutritionalAssessment 60. A nthropometric Assessment-method ofmeasuring the variation of physical dimensions and thegross composition of the body.Procedures can assist in the identification of mild;moderate as well as severe states of malnutrition.2 Types of MeasurementGrowth and Body Composition-subdivided intomeasurements of fat-free mass and body fat, the twomajor components of total body mass. Procedures are simple and safe techniques. Equipment required is inexpensive and portable. Little training needed for personnel to perform the measurement. 61. B iochemical Assessment Based on laboratory analysis of blood and urine Common biochemical indices; serum, albumin,serum albumin/globulin ratio, total iron bindingcapacity, total lymphocyte count, complete bloodcell profile, lipid profile, nitrogen balance,creatinine,creatinine-height index, urinary ketones, urinarynitrogen, and other constituents in the urine. Procedures need skilled personnel and analyticalequipment that are expensive. Results are objective and useful for diagnoses andtherapy. 62. C linical Assessment Includes Medical History -nutrition. Drastic recentmajor surgery, chewing and swallowing difficulty,habitual intake of oral contraceptives, antibiotics,and other drugs with nutrient-drug interaction; andsocioeconomic factors such as poverty, lack ofeducation and inadequate or poor food habits. Vital Signs( height, weight, blood pressure readingsand pulse rate) by nurse or physician assistant. Physical examination Physician completes head to toe PE. 63. Dietary Assessment A 24-hour food recall-asking client to recall actual intake forthe past 24 hours. To determine an overall usual eating patternof the individual followed by a food frequency questionnaire toverify and clarify data. Food frequency questionnaire- uses a list of specific food itemsto record intakes over a given period(day, week, monthyear).Questionnaire can be semi-quantitative when subjectsare asked to quantify usual portion sizes of food items withoutthe use of food models. Three ,five or seven day records -are prepared by the client orpatient for the next days intakes. One advantage of severaldays is to cover lost days when the informant may havedifferent meal patterns over the weekend or when not in schoolor work. Weighed food record-is a more involved method that needscare and accuracy. All food consumed over defined period isweighed. this method is used more for metabolic balance studies or forcontrolled laboratory experiments. 64. Concluding RemarksBased non the results of the 2003 Nationalnutrition Survey of the FNRI,the prevalenceof VAD and IDA among children andwomen reproductive age continue to behigh, and for children, theyre even higherthan that of 1998.Iodine DeficiencyDisorder (IDD) has substantially declinedamong children and pregnant womenalthough remains high among lactatingwomen. To address on this problem ofmicronutrient supplementation, dietarydiversification and food fortification. 65. The human body is a intricate structure composed of cells, tissues, and organs. 66. Human body composed of :various tissues ( muscle, bone and adipose)BONES ADIPOSE 67. Various Organs INTESTINES,KIDNEYBRAIN,LUNGS,HEART 68. various glands(pancreas, thyroid gland, pituitary gland) 69. cell 70. Function 71. ProteinFood SourcesWhen proteins are digested, amino acids areleft. The human body needs a number ofamino acids to break down food. Aminoacids need to be eaten in large enoughamounts for optimal health.Amino acids are foundin animal sources such as meats, milk, fish, and eggs Plant sources such as soy, beans, legumes, nut butters some grains (such as wheat germ). 72. Protein Deficiency Abdominal enlargement,excessive loss in urine and diseaseto lower urinary tracts- Vomiting Diarrhea Nephrosis Lassitude Oedema Kwashiorkor (Protein malnutrition) Marasmic - Kwashiorkor Negative nitrogen balance. 73. Amino acids are classified into two groups:Essential amino acids cannot be made by thebody. As a result, they must come from food.The nine essential amino acids are: histidine,isoleucine, leucine,lysine,methionine,phenylalanine, threonine, tryptophan, andvaline.Nonessential amino acids"Nonessential" means that our bodies producean amino acid, even if we dont get it from thefood we eat.They include: alanine, asparagine, asparticacid, glutamic acid,arginine, cysteine, glutamine, tyrosine, glycine,ornithine, proline, and serine. 74. 8 Essential amino acidsTryptophan - a precursor for serotonin and melatonin. It is plentiful in chocolate, oats, bananas, dried dates, milk, cottage cheese, meat, fish, turkey and peanuts.Lysine - Lysine deficiency can result in a deficiency in niacin (Vitamin B)and this can cause the disease pellagra. beneficial in treating and preventing herpes. Lysine sources include green beans, lentils, soybean, spinach and amaranth.Methionine - supplies sulphur and other compounds required by thebody for normal metabolism and growth. belongs to a group of compounds called lipotropics that help the liver process fats. It is found in fish, whole grains, and dairy.Valine: needed for muscle metabolism, tissue repair, and for themaintenance of proper nitrogen balance in the body. found in high concentration in the muscle tissue. one of the three branched chain amino acids, which means that it can be used as an energy source by muscle tissue. helpful in treating liver and gallbladder disorders, and it is good for correcting the type of severe amino acid deficiencies that can be caused by drug addiction. Dietary sources of valine include dairy products, grain, meat, mushrooms, peanuts, and soy proteins. 75. Leucine: Leucine is a branched chain essential amino acid stimulates muscle protein synthesis major fuel involved in anabolic (tissue building) reactions During times of starvation, stress, infection, or recovery from trauma, the body mobilizes leucine as a source for gluconeogenesis (the synthesis of blood sugar in the liver) to aid in the healing process. It has recently been suggested that leucine may have beneficial therapeutic effects on the prevention of protein wasting, as it occurs during starvation, semi- starvation, trauma, or recovery after surgery.Leucine is found in cottage cheese, sesame seeds, peanuts, dry lentils, chicken, and fish.Isoleucine: Isoleucine is a branched chain amino acid important for blood sugar regulation, muscle development and repair, haemoglobin development, and energy regulation. Deficiencies of isoleucine result in possible dizziness, headaches, fatigue, depression, confusion and irritability.Isoleucine is found in eggs, fish, lentils, poultry, beef, seeds, soy,wheat, almonds and dairy. 76. Threonine: important for antibody production. It can be converted into glycine and serine.Deficiencies are rare but can result in skin disordersand weakness. Dietary sources of threonine include dairy, beef,poultry, eggs, beans, nuts, and seeds.Phenylalanine: Phenylalanine serves in the body as a precursor to thecatecholamine family of hormones. These hormonesinclude adrenaline and noradrenaline, which areactivating substances in the central and peripheralnervous systems. Deficiencies are rare but caninclude slowed growth, lethargy, liver damage,weakness, oedema, and skin lesions. Food sources or phenylalanine are dairy, almonds,avocados, lima beans, peanuts, and seeds. 77. Protein 78. ProteinEssential amino acids have been defined as thoseamino acids that our body cannot synthesize on itsown. Essential amino acids must therefore beobtained from our diet. 79. ProteinTwo amino acids, histidine and cysteine, are essential to thenew born infants, and histidine may even be essential for adults.Nonessential amino acidsthose that the body can manufacture on its own. 80. Non-essential amino acidsAlanine During exercise, muscle tissue breaks down and toxinsare released. Alanine works to remove these toxins so the liver is able to metabolizethem and eliminate them from the body. help to keep cholesterol levels in check.Asparagine A requirement in amino acid transformation helps the nervous system maintain its equilibrium. acts as a detoxifier in the system and regulatesmetabolism.Aspartic AcidSimilar to asparagine, aspartic acid helps to elevate metabolic levels. Due to its effect on cellular energy, it is sometimesused to combat fatigue and depression. acts as a synthesizer for other amino acids. 81. Cysteine Non-essential amino acidsLike alanine, cysteineworks as a detoxifier in the body, but alsoperforms as an antioxidant, combating free-radicals.strengthens stomach lining and is essential to healthy hair, skinand nails.CystineCreated from the formation of two cysteine molecules,regarded as a more stable amino acid,works as a powerful antioxidant andhelps to form strong connective tissues.responsible for the creation of glutathione,a vital liver detoxifierused in topical treatments to maintain youthful-looking skin.Glutamine also aiding in the production of glutathione, the most abundant amino acid in the bloodstream. proper brain function and digestion may possibly help to suppress hunger. 82. GlycineNon-essential amino acids A glucogenic amino acid supplies beneficial glucose the body needs for energy. proper cell growth and function crucial to digestive health. makes up a large portion of collagen which helps skin retain its elasticity and healing properties.Histidine Important in the production of red and white blood cells helps to repair body tissue. Histamine is produced by histidine during an allergic reaction responsible for sexual arousal. detoxifier.Proline In order for the body to create new, healthy cells, it produces proline. regeneration of skin and helps to reduce sagging and wrinkles. proponent of collagen and cartilage helps keep muscles and joints pliable. 83. Non-essential amino acidsSerine Also derived from glycine, serine is essential to brainfunction particularly the chemicals that determinemood and mental stability. found in all cell membranes, also aids in muscle formation and immune health.TaurineLike glutamine, Taurine is a free amino acid that travels through the bloodstream detoxifier and digestion aid. improve brain function and athletic performance.Threonine A protein balancer in the body, helps to form tooth enamel, stabilize blood sugar levels and assists in healthy liver function. acts as a stress reducer and skin rebuilder. 84. Non-essential amino acidsSources of Non-Essential Amino AcidsAlthough these nonessential amino acids arereadily available in a healthy human body,they can also be found in whole foods like nuts, grains, meats, fruits andvegetables, or can be added to the bodythrough supplements should there be adeficiency.Careful monitoring of supplements is advised toavoid altering the normal balance of citric acidin the system causing the liver and kidneys tofunction improperly. 85. VitaminsVitaminsareessentialorganicsubstances that are needed in smallamounts in the diet for the normalfunction, growth, and maintenance ofbody tissues.Vitamins aredivided into two groups: WaterSoluble and Fat SolubleEssential nutrients for human beings 86. Water-soluble vitamins consist of the Bvitamins and vitaminC.dissolve easily in water and,in general, are readily excreted from the body, to the degree that urinary output is a strong predictor of vitamin consumption Because they are not as readily stored, more consistent intake is important.Many types of water-soluble vitamins are synthesized by bacteriaWater-soluble vitamins are easily lost with overcooking. 87. Vitamin B1 thiamineFood sources functions as the coenzyme Pork/pork products,thiamine pyrophosphate (TPP) beef, liver, yeast/bakedin the metabolism of products, enrichedcarbohydrate and inand whole grainconduction of nervecereals, nuts, andimpulses.seeds 88. Toxicity :none reported 89. Riboflavin (vitamin B2) works with the other Bvitamins important for body growthand red blood cellproduction helps in releasing energyfrom carbohydrates. 90. Milk, eggs, mushrooms, Infants: 0.3 0.4 mg Children: 0.5 0.6 mg whole grains, enrichedAdolescents: 0.9 1.3 mggrains,Men: 1.3 mg Women: 1.1 mg Pregnant Women: 1.4 mg green leafy vegetables, Lactating Women: 1.6 mgyeast,liver, and oily fish 91. Niacin Vitamin B3Works with other Pellagra: vitamins, diarrhea,help release energy dematitis, from carbohydrates, dementia,essential for growth death and involved in hormone synthesis 92. Meat, poultry, fish,Infants: 2 4 mg NEChildren: 6 8 mg NEyeast, enriched and Adolescents: 12 16 mg NEwhole grain breadsMen: 16 mg NEWomen: 14 mg NEand cereals,Pregnant Women: 18 mg NEpeanuts,Lactating Women: 17 mg NEmushrooms, milk,and eggs Toxicity(tryptophan) 93. Pantothenic acid (Vitamin B5 )DeficiencyFunctionInfants: 1.7 1.8 headache, help to fightmg Children: 2 3 fatigue , allergiesmg Adolescents: impaired beneficial in4 5 mg Men & muscle theWomen: 5 mg coordination, maintenancePregnant Women: abdominal of healthy 6 mg cramps skin, musclesLactating vomiting.Toxicity and nerves Women: 7 mgSources Paresthesia diarrhea Meat , digestive BroccoliToxicity disturbances and ,avocados water retention 94. important role in the secretion of hormones,such as cortisone because of the role it playsin supporting the adrenal gland. used in the creation of lipids, neurotransmitters, steroid hormones and hemoglobin.help to fight allergies and arebeneficial in the maintenance ofhealthy skin, muscles and nerves.helpful to fight wrinkles as well asgraying of the hair. 95. Biotin (Vitamin B 8) Biotin containing coenzymes participate in key reactions that produce energy from carbohydrate and synthesize fatty acids and protein.Infants: Dermatitis,Raw egg yolk, liver,convulsions, hairpeanuts, certain Infants: 5 6 gloss (alopecia),vegetables Children: 8 12 gneurological Adolescents: 20 disorders,Whole grains,25 g Men &impaired growtheggs, nuts and Women: 30 gseeds, widelyPregnant Women:distributed in 30 g Lactatingsmall amountsWomen: 35 g 96. FUNCTION DEFICIENCY Make antibodies. Antibodies areneeded to fight many diseases. Dermatitis, Maintain normal nerve function anemia, Make hemoglobin. Hemoglobin convulsion,carries oxygen in the red blood depression,cells to the tissues. confusion, Break down proteins. Keep Decline inblood sugar (glucose) in normal immunerangesfunction 97. Sources Avocado Banana Legumes (dried beans) Meat Nuts Poultry Whole grains Sunflower seeds, Spinach Toxicity Infants: 0.1 0.3 mgChildren: 0.5 0.6 mgNone from foods, excess Adolescents: 1.0 -1.3 mg Men &intake above 100 mg/day Women (19 50 years): 1.3 mgfrom supplements causes Men over 50 years: 1.4 mg Womenneuropathy (nerve over 50 years: 1.3 mg PregnantWomen: 1.9 mg Lactatingdestruction) and skin lesions Women: 1.2 mg 98. Vit. B9 Folic acid /folate helps tissues grow and cells Megaoblasticwork.(macrocytic) before and duringanemia,pregnancy helps abdominal pain, prevent certain birth diarrhea,defects, including spinabifida. birth defects such as helps prevent anemia.tube defects. 99. Sources Ready-to-eat breakfast cereals, enriched grain products, green vegetables, liver, legumes, oranges. The use of fortified foods are encouraged for all women of child bearing age (15-45 years).None (up to 5 mg/day); intakefrom fortified food andsupplements over 1000 g/day,Infants: 65 80 g not including food; folate masksChildren: 150 200g vitamin B 12 deficiencyAdolescents: 300 400 g allowing progression ofneurological damage.Men & Women: 400 g/day Supplements containing >400Pregnant Women: 600 gg available by prescriptionLactating Women: 500 g only. 100. Cyanocobalamin,hydroxycobalamin,methylcobalamin Pernicious Anemia: FUNCTION macrocytic anemia, Vitamin B12, like the other B nervous systemvitamins, is important for disturbances; paresthesia (tingling andmetabolism.numbness in limbs), helps in the formation of red difficulty walking,blood cells and in the loss of bowel andmaintenance of the central bladder control,nervous system. dementia 101. Meat, fish, poultry, ready-to-eat fortified breakfastcereals, eggs, fermenteddairy products (cheese,yogurt, etc). The use offortified foods andsupplements arerecommended for adults51 and overAcne-like rash [causality is notconclusively established].