Balance diet

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2. CONTENTS
 INTRODUCTION
 DEFINITION
 HISTORY
 CLASSIFICATION OF FOOD
 RECOMMANDED DIETARY ALLOWANCES FOR
MEN
 RECOMMANDED DIETARY ALLOWANCES FOR
WOMEN
 FOOD PYRAMID
 MY PLATE
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3. CONTENTS…
 NUTRITIONAL IMPORTANCEOF CARBOHYDARES
 NUTRITIONAL IMPORTANCEOF FIBERS
 NUTRITIONAL IMPORTANCEOF PROTIENS
 PROTIEN ENERGY MALNUTRITION
 NUTRITIONAL IMPORTANCEOF LIPID
 VITAMINS
FAT SOLUBLEVITAMINS
WATER SOLUBLEVITAMINS
 MINERALS
 DIETAND DENTALCARIES
 CONCLUSION
 REFERENCES
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4. INTRODUCTION
 “To eat is a necessity, but to eat intelligently
is an art ”
-La Rochefoucald
 Nutrition is a basic prerequisite to sustain life.
Variety in food is not only the spice of life but
also the essence of nutrition and health. A diet
consisting of foods from several food groups
provides all the required nutrients in proper
amounts
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5. NUTRITION
Nutrition is the science that interprets the interaction
of nutrients and other substances in food in relation to
maintenance, growth, reproduction, health and disease
of an organism. It includes food intake, absorption,
assimilation, biosynthesis, catabolism, and excretion.
DIET
It is the sum of food consumed by a person or
other organism
-PARK
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6. BALANCED DIET
 A balanced diet is one which provides all the
nutrients in required amounts and proper
proportions.
 “Diet which contains different types of foods
possessing the nutrients - carbohydrates,
fats ,proteins, vitamins, minerals in a
proportion to meet the requirements of the
body”
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7. HISTORY
 The first recorded dietary advice, carved into
a Babylonian stone tablet in about 2500 BC,
cautioned those with pain inside to avoid
eating onions for three days.
 Scurvy, later found to be a vitamin C deficiency,
was first described in 1500 BC in the Ebers Papyrus
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8. HISTORY
 Hippocrates, who recognized and was
concerned with obesity, which may have
been common in southern Europe at the
time,said, "Let food be your medicine and
medicine be your food."The works that are
still attributed to him, Corpus Hippocraticum,
called for moderation and
emphasized exercise.[15
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9. father of modern dietetics.
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Carl vonVoit

10.  In 1912, Casimir Funk coined the term vitamin
 n 1992 - Food GuidePyramid.
 MyPlate (2011–present
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12. Recommended Dietary Allowances
 The daily dietary intake
level of a nutrient
considered sufficient to
meet the requirements
of 97.5% of healthy
individuals in each life-
stage and sex group.
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13. Rda for women
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14. Rda for men
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USDA food pyramid

17. MY PLATE
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MyPlate is the current nutrition guide
published by the USDA Center for Nutrition
Policy and Promotion, a food circle
depicting a place setting with a plate and
glass divided into five food groups.It
replaced the USDA's MyPyramid guide on
June 2, 2011, ending 19 years of USDA food
pyramid diagrams.

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19.  40% of calorific value
 4kcal/gm
 Sources of carbohydrates-
Rice, noodles, bread, and
other grain-based
products, also potatoes ,
yams, beans, fruits, fruit
juices and vegetables.
 130gm/day-both adults and
childrens
 Pregnancy-175gms/day
 Lactating-230gm/day
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20. CLASSIFICATION
Based on nutritional point of view
 UTILIZABLE
 NON UTILIZABLE
Based on NUMBER OF SUGAR UNITS
 MONOSACCHARIDES
 OLIGOSACCHARIDES
 POLYSACCHARIDES
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22.  Functions of carbohydrates
 Major source of energy
 Protein sparing action
 Meeting the absolute requirement by the brain
 Required for the oxidation of fat
 Synthesis of non essential amino acid
 Synthesis of fat
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23.  The Food and Agriculture Organization and
World Health Organization jointly
recommend that 55-75% of total energy
intake should be from carbohydrates, but
only 10% directly from sugars (simple
carbohydrates).
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24.  Glycemic Index (GI)
 relative ranking of carbohydrate in foods
according to how they affect blood glucose
levels.
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26. Clinical cocepts
Glucose is the most important energy source of carbohydrates
Hyaluranic acid in joints act as lubricants and shock absorbant
Heparin as an anticoagulant
Streptomycin glycoside component
Inulin is used to asses renal function
Accumulation of sorbitol in cataract
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27. Fibers in nutrition
 Complex carbohydrates
which are not digested
by the human enzyme
 Cellulose,
hemicellulose,pectin
lignin, gums mucilage
 Sources; fruits leafy
vegetables , whole
wheat,legumes,rice
 Daily intake of
40gm/2000kcal
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28. Benificial effect of fibers
 Prevents constipation
 Eliminates bacterial
toxins
 Reduces the incidence
of GI cancer
 Improves glucose
tolerance
 Satiety value
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30. Nutritional importance of
protiens
 “that which is of first
importance”
 Building blocks of the
body
 10-15% of body energy
 Dietery sources;cereals,
leafy vegetables ,
Pulses,meat egg ,milk
 0.8-1 g protien/kg body
weight /day
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31. Classification potiens
• Structural protein,
• Enzymes
• Transport
• Hormonal
• Contractile
• Storage
• Genetic
• Defense
Based on
Function-
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32. • Complete,
• Partially incomplete,
• Incomplete
Based on
nutrition
• Simple protiens,
• Conjugated protiens,
• Derrived protiens
Based on
chemical
nature
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33. Essential amino acids
 Arginine
 valine
 Histidine
 Lysine
 Leucin
 Isoleucin
 Methionine
 Phenyl alanine
 Threonine
 tryptophan
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34. Functions of proteins
 Fundamental basis of cell structure
 Enzymes,harmones, immunoglobulin
transport carriers are proteins.
 Involved in maintainance of osmotic
pressure,clotting of blood,muscle
contraction.
 During starvation proteins are the main
source of energy.
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35.  Mutual supplementation of proteins
 Deficiency of certain essential amino acid in
one food being supplemented from others
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36. Nitrogen balance
 Determined by the comparing the nitrogen
intake and their excretion
 Healthy individual-equilibrium
 Positive nitrogen balance-nitrogen intake
higher than the output
 Negative nitrogen balance-nitrogen output
higher than the input
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37. EFFECT ON ORAL HEALTH
 (i) atrophy of the lingual papillae,
 (ii) connective degeneration,
 (iii) alteration in dentinogenesis,
 (iv) alteration in cementogenesis,
 (v) altered development of the maxilla,
 (vi) malocclusion,
 (vii) linear hypoplasia of the enamel.
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40.  Severe protein malnutrition
 Sufficient calorie intake, but
with insufficient protein
consumption.
 Characterised by edema and
an enlarged liver with fatty
infiltrates.
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42. CLINICAL FEATURES
GENERALIZED DEPENDENT EDEMA
ENLARGED LIVER
DISTENDED ABDOMEN
THINNING OF HAIR
SKIN PIGMENTATION
DEPIGMENTATION
DERMATITIS
LOSS OFTEETH
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KWASHIORKOR

44. MARASMUS
 Marasmus is a form of severe malnutrition
characterized by energy deficiency. It can
occur in anyone with severe malnutrition
 A child with marasmus looks emaciated.
Body weight is reduced to less than 62% of
the normal (expected) body weight for the
age
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MARASMUS

46.  Marasmus is caused by a severe deficiency of
nearly all nutrients, especially protein,
carbohydrates and lipids, usually due to
poverty and scarcity of food.
 Viral, bacterial and parasitic infections can
cause children to absorb few nutrients, even
when consumption is adequate.
 Marasmus can develop in children who have
weakening conditions such as chronic
diarrhea.
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A child is considered to
have marasmus when
weight level
falls to 60% of normal for
sex, height, and age
Marasmic child suffers
growth retardation and
loss
of muscle mass

48. CLINICAL FEATURES
 Shrunken, wasted appearance, loss of muscle
mass and subcutaneous fat mass.
 Unusual body temperature
 Anemia, dehydration (as characterized with
consistent thirst and shrunken eyes
 Ocular manifestations, dermal
manifestations
 Dry skin and brittle hair
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51. Nutritional importance of
lipids
 Triacylglycerol contributing 15-50% of the
body requirements
 Requirments-20-30% of daily calorie
requirement
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52.  SOURCES –
 ESSENTIALLY CALLED AS PUFA
 VEG OIL,FISH OIL
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53.  Deficiency of EFA-Phrenoderma
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Functions-
Structural component of biologic membrane
Prevents fat accumulation in liver
Prostaglandin synthesis
Proper growth and reproduction
Essential fatty acids; Linoleic ,Linolenic,Arachidonic acid

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55. DEFINITION
These are organic compounds that are required in minute
amounts for normal growth, maintenance and reproduction.
CLASSIFICATION: broadly classified based on solubility
B. Water soluble vitamins
1. Vitamin C
2. Vitamin B-complex group
A. Fat soluble vitamins
1. Vitamin A
2. Vitamin D
3. Vitamin E
4. Vitamin K

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58. VITAMIN A
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RDA:
Adults 3000-5000 IU/day
Deficiency symptoms
 Nyctalopia (night blindness)
 Xeropthalmia
 Keratomalacia
 Follicular hyperkeratosis and keratizing
metaplasia

59. VITAMIN D
 It is a steroid
hormone. Biologically
active form is Calcitriol
 RDA: 400 IU/day or 10micrograms/day in adult
 pregnancy, lactation, infant and children
( 1000 IU)

60. RICKETS OSTEOMALACIA

61. VITAMIN E (Tocopherols)
Alpha –tocopherol is the most active forms
RDA: 25-30 IU/day
Deficiency
Degenerative changes in
muscle,megaloblastic anemia,changes
in CNS

62. VITAMIN K
Antihemorrhagic /coagulation vitamin or prothrombin factor.Three variants
K1,K2 and K3 .All are napthoquinone derivatives.
RDA: 70-140 microgm/day

63. WATER SOLUBLE VITAMINS
Non B-complex B-complex
Vitamin C
Energy releasing Hematopoietic
Folic Acid
Vitamin B12 / Cyanocobalamin
Thiamine (B1)
Riboflavin (B2)
Niacin(B3)
PantothenicAcid(B5)
Pyridoxine(B6)
Biotin(B7)

64. VITAMIN C (Ascorbic
Acid)
RDA: Adults 60-70 mg/day
DEFICIENCY-SCURVY

65. Vitamin B1
(Thiamine)
RDA: Adults 1.2-1.5 mg/day
DEFICIENCY
 Beri beri

66. VITAMIN B2 (Riboflavin)
RDA: 1.5-1.8 mg/day in adults
DEFICIENCY
 Cheilosis-fissuring at angle of the mouth
 Glossitis-tongue smooth and purplish
 Seborrhagic Dermatitis:scaly,greasy,desquamation
 Eyes: corneal vascularization
Chronic alcoholics are susceptible to deficiencies.

67. VITAMIN B3 (NIACIN/NICOTONICACID)
RDA: 17-21 mg/day in adults
DEFICIENCY
 PELLEGRA (pelle-skin; agra- rough)
“3D” Disease: Dermatitis, Dementia,
Diarrhoea

68. VITAMIN B5 (Pantothenic Acid)
SOURCES
 Kidney
 Liver
 Egg yolk
 Yeast
 Cereals
 Legumes
 Sunflower oil
RDA: 5-10 mg/day
DEFICIENCY
 Irritability.
 Inadequate growth.
 Fatty liver
 Burning foot syndrome- Pain and numbness in the toes

69. VITAMIN B6 (Pyridoxine)
SOURCE
 Yeast
 Rice polishing
 Germinal portion of seeds
 Liver
 kidney
 Fish
RDA: 2-2.2 mg/day.

70. VITAMIN B7 (Biotin)
SOURCES:
 Egg yolk
 Liver
 Kidney
 Yeast
 Milk
 Tomato
 Fruits
 Vegetables
RDA: 50-60 microgms/day
FUNCTIONS: it acts as co enzyme
In various carboxylation reactions

71. DEFICIENCY
 Dermatitis of extremities
 Pallor of skin & mucous membrane
 Anorexia & nausea
 Muscle pain and hyperesthesia
 Depression, Lassitude and Somnolence
 Hypercholesterolemia
 A rare congenital disease of genetic deficiency to utilize Biotin
Characterized by :
Dermatitis
Grating of hairs
Loss of hair
Incordinated movements
 Leiner’s disease: In exclusive breast fed infants with persistant
diarrhoea

72. VITAMIN B9 (FolicAcid)
SOURCES
 Liver
 Yeast
 Kidney
 Green leafy vegetables
 Meat
 Fish
RDA: 100 microgm/day
DEFICIENCY:
It is the most common vitamin deficiency observed
primarily in pregnant women, lactating mother , women
on OCPs and alcoholics.
In pregnancy decreased absorption and increased
clearance is the cause.
 Anaemia: macrocytic type

73. VITAMIN B12 (Cyanocobalamine)
RDA: 3 microgm/day.
DEFICIENCY
 Psychiatric symptoms
 A severe form of acidosis in children
 Megaloblastic anaemia

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77. DIETERARY STUDIES OF DENTAL
CARIES
 VIPEHOLM STUDY
 TURKU SUGAR STUDY
 TRISTAN DA CUNHA STUDY
 HOPEWOOD HOUSE STUDY
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78. VIPEHOLM STUDY
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79. Main conclusion of the study
Increase in carbohydrate increases the caries activity
Risk of caries if sugar is consumed which retains
Risk increase if sugar is consumed b/w meals
Upon withdrawal of sugars-caries activity disappears
A high con of sugar in sol and its retention on tooth surface leads to increased caries
Clearance time of sugar co-relates closely with caries activity
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80. Turku sugar study
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Compare the cariogenecity
of sucrose,fructose, xylitol
Fructose less cariogenic
than sucrose
Xylitol was found to be non
cariogenic or even
anticariogenic

81. Who recommendation
 Sugar intake <10% of
total energy
 Intake of free sugar
limited to 15-
20kg/person/year in the
presence of flouride
 In the absence
<15kg/person/year
 Frequency-limited to
four times a day
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82. (i) Increase in the consumption of fibres: diminution of
the absorption of sugars contained in other food.
(ii) Diets characterized by a ratio of many amides/little
sugar have very low levels of caries.
(iii) Cheese has cariostatic properties.
(iv) Calcium, phosphorus and casein contained in cow
milk inhibit caries.
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83. (v)Wholemeal foods have protective properties: they
require more mastication, thus stimulating salivary
secretion.
(vi) Peanuts, hard cheeses, and chewing gum are good
gustative/mechanical stimulators of salivary secretion.
(vii) Black tea extract increases the concentration of
fluorine in the plaque and reduces the cariogenicity of
a diet rich in sugars.
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84. Protein and dental caries -Addition of lysine has
reduced cariogenicity Lysine probably reduce the
rate of decalcification
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Fats dental caries- Fats act to reduce dental caries.
Coating of tooth surface with a oily substance. Prevent
fermentable sugar from being reduced to acids. May
interfere with the growth of cariogenic bacteria.

85. Cariostatic elements: F, P
Mildly cariostatic: Mo,V, Cu, Sr, B, Li, Au
Doubtful: Be, Co, Mn, Sn, Zn, Br, I
Caries inert: Ba, Al, Ni, Fe, Pd,Ti
Caries promoting: Se, Mg, Cd, Pt, Pb, Si
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Estimation of trace elements in sound and carious enamel of primary and permanent teeth by atomic absorption spectrophotometry:
An in vitro study-ND Shashikiran, VV Subba Reddy, MC Hiremath

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‘Aham annam’
–Atharva veda
‘we are what we eat’