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NUTRITION
B.SC NURSING FIRST YEAR
UNIT–I
INTRODUCTION
Short Essay
1. Explain the history of nutrition.
2. Describe the concepts of nutrition
The history of nutrition dates back to the dawn of
humanity. Diet was largely determined by the
availability and palatability of foods, and the
teachings and techniques that were used to obtain
and prepare food came from trial and error, and an
incredible capacity of human inventiveness
There are five key factors that make up a healthful
diet: (1) An adequate diet, (2) A balanced diet, (3)
Calorie control, (4) Moderation, and (5) Variety.
Nutritional scientists discover the health effects of
food and its nutrients by first making an
observation.
the act or process of nourishing or being
nourished specifically : the sum of the processes by
which an animal or plant takes in and utilizes food
substances foods that are necessary for human
nutrition.
3. Mention the role of nutrition in maintaining health. 4. Explain the nutritional problems of India.
India is a developing country. There are
many nutrition problems in
communities. The major nutritional
problems are protein energy mal-
nutrition, Vitamin A deficiency, iron
deficiency (anemia) and iodine
disorders.
Nutrition is a critical part of health and development. Better nutrition is
related to improved infant, child and maternal health, stronger
immune systems, safer pregnancy and childbirth, lower risk of non-
communicable diseases (such as diabetes and cardiovascular
disease), and longevity. Healthy children learn better.
Nutrition can help enhance athletic performance. An active lifestyle
and exercise routine, along with eating well, is the best way to stay
healthy. Eating a good diet can help provide the energy you need to
finish a race, or just enjoy a casual sport or activity
Why it's important
•Reduce the risk of some diseases, including heart disease, diabetes,
stroke, some cancers, and osteoporosis.
•Reduce high blood pressure.
•Lower high cholesterol.
•Improve your well-being.
•Improve your ability to fight off illness.
•Improve your ability to recover from illness or injury.
7. Describe the role of food and its
medicinal value.
8. Explain the Classification of foods.
There are more than 40 different kinds of nutrients in food and
they can generally be classified into the following 7 major
groups:
•Carbohydrates.
•Proteins.
•Fats.
•Vitamins.
•Minerals.
•Dietary fibre.
•Water.
What is the role of food?
A food is something that provides nutrients. ...
energy for activity, growth, and all functions of the
body such as breathing, digesting food, and keeping
warm; materials for the growth and repair of the
body, and for keeping the immune system healthy.
What are the medicinal benefits of food?
Heart health
A healthy diet rich in fruits, vegetables, whole grains
and low-fat dairy can help to reduce your risk of heart
disease by maintaining blood pressure and
cholesterol levels. High blood pressure and
cholesterol can be a symptom of too much salt and
saturated fats in your diet.
9. Define food standards and explain various
food standards.
10. Explain with examples, food standardization
system in India.
food standard A set of criteria that
a food must meet if it is to be
suitable for human consumption,
such as source, composition,
appearance, freshness, permissible
additives, and maximum bacterial
content. A Dictionary of Food and
Nutrition.
food standard A set of criteria that
a food must meet if it is to be
suitable for human consumption,
such as source, composition,
appearance, freshness, permissible
additives, and maximum bacterial
content. A Dictionary of Food and
Nutrition.
How many standards of food are there?
At present there are nearly 12,000 existing ISO standards, and this
number is growing year by year. In 1998, the ISO published 1,058 new
and revised International Standards. From the point of view of food
standards, the activity of ISO Technical Committee No.
What are the four
levels of food
standards?
By practicing the four
Cs of food hygiene –
cross-
contamination,
cleaning, cooking
and chilling – those
working with food can
avoid food poisoning
and other illnesses.
The Food Safety and Standards Act (FSS), 2006 is the primary law
for the regulation of food products. This act also sets up the
formulation and enforcement of food safety standards in India. The
statutory powers that the Food Safety Standard Act, 2006, gives to the
Food Safety and Standards Authority of India (FSSAI).
What are the different types of food standard in India?
The FSS Act took 7 older acts into one umbrella.
•Prevention of Food Adulteration Act, 1954.
•Fruit Products Order, 1955.
•Meat Food Products Order, 1973.
•Vegetable Oil Products (Control) Order, 1947.
•Edible Oils Packaging (Regulation) Order 1988.
•Solvent Extracted Oil, De- Oiled Meal and Edible Flour
(Control) Order, 1967.
UNIT–II
CARBOHYDRATES SHORT ESSAY
1. How are carbohydrates classified? List the
sources and functions of carbohydrates.
2. Explain in detail digestion and absorption of
carbohydrates.
The goal of
carbohydrate
digestion is to break
down all
disaccharides and
complex
carbohydrates into
monosaccharides f
or absorption,
although not all are
completely
absorbed in the
small intestine (e.g.,
fiber). Digestion
begins in the mouth
with salivary
amylase released
during the process
of chewing.
Carbohydrates, or carbs, are sugar molecules.
Along with proteins and fats, carbohydrates are
one of three main nutrients found in foods and
drinks. Your body breaks down carbohydrates
into glucose. Glucose, or blood sugar, is the main
source of energy for your body's cells, tissues,
and organs.
NUTRITION.pptx
3. Write note on excessive intake of
carbohydrates and what happens in deficiency.
4. What is the calorific value of carbohydrate? List the
key differences between Kwashiorkor and
Marasmus.
Excess carbohydrate intake places a large metabolic load
on the body. When the body constantly has high levels of
blood sugars (the end point of food sugar and starch) to
deal with over time, this leads to weight gain, poor
metabolic health and an increased risk of heart disease.
Your body can store
extra carbohydrates in
your muscles and liver
for use when you're not
getting enough
carbohydrates in your
diet. A carbohydrate-
deficient diet may
cause headaches,
fatigue, weakness,
difficulty concentrating,
nausea, constipation,
bad breath and vitamin
and mineral
deficiencies.
Carbohydrates provide 4 calories per gram,
protein provides 4 calories per gram, and fat
provides 9 calories per gram.
NUTRITION.pptx
5. What is the daily requirement of
carbohydrates? Explain the metabolism of
carbohydrates.
The Dietary Guidelines for Americans
recommends that carbohydrates make up 45
to 65 percent of your total daily calories. So, if
you get 2,000 calories a day, between 900 and
1,300 calories should be from carbohydrates.
That translates to between 225 and 325
grams of carbohydrates a day.
SHORT ANSWERS
1. Write the clinical features of Marasmus
2. Write the clinical features of Kwashiorkor
3. Sources of carbohydrate
Carbohydrates are found in a wide array of both healthy and
unhealthy foods—bread, beans, milk, popcorn, potatoes,
cookies, spaghetti, soft drinks, corn, and cherry pie.
They also come in a variety of forms.
Which foods have carbohydrates?
•Grains, such as bread, noodles, pasta, crackers, cereals, and rice.
•Fruits, such as apples, bananas, berries, mangoes, melons, and
oranges.
•Dairy products, such as milk and yogurt.
•Legumes, including dried beans, lentils, and peas.
Symptoms of Marasmus
•Weight loss
•Stunted growth
•Dry skin and eyes
•Brittle hair
•Diarrhea
•Lower immunity
•Stomach infection and lactose
intolerance
•Respiratory infections
•Rickets due to calcium and vitamin
D deficiency
•Anemia due to iron deficiency
•Impaired brain function and
intellectual disability
•Low blood pressure or hypotension
•Low body temperature or
hypothermia
•Slow heart rate or bradycardia
UNIT–III LIPIDS
SHORT ESSAY
1. Describe lipids under the following headings,
classification, function and food sources of fats.
Food Sources of Lipids
Commonly consumed oils
are canola, corn, olive,
peanut, safflower, soy,
and sunflower oil. Foods
rich in oils include salad
dressing, olives, avocados,
peanut butter, nuts, seeds,
and some fish. Fats are
found in animal meat, dairy
products, and cocoa butter.
NUTRITION.pptx
4. What are the sources of lipids? What is the
calorific value and daily requirement of lipids?
9.2 kcal
*1g of lipids generates 9.2 kcal (average).
The dietary reference intake (DRI) for fat in
adults is 20% to 35% of total calories from fat.
That is about 44 grams to 77 grams of fat
per day if you eat 2,000 calories a day. It is
recommended to eat more of some types of
fats because they provide health benefits.
5. Explain in detail digestion and absorption of fats.
6. Write note on excessive intake and deficiency
of fats.
In the stomach fat is separated from other food substances. In the small
intestines bile emulsifies fats while enzymes digest them. The intestinal cells
absorb the fats. Long-chain fatty acids form a large lipoprotein structure
called a chylomicron that transports fats through the lymph system
On one hand, inadequate intake of fat or fatty acids
can result in specific fatty acid deficiencies and too
low an energy density in the diet. On the other hand,
excess fat intake can produce detrimental effects
on serum lipids and has been implicated in the
development of atherosclerosis.
SHORT ANSWERS
1. What is calorific values of Lipids?
2. What are Refined Oils?
3. What is Emulsification?
Refined oil is, well, 'refined' crude oil and is obtained by
processing and chemically altering plant or vegetable
oils while mustard oil is obtained by simply crushing the
mustard seeds or by grinding the seeds with water and
distilling the mixture to obtain pure natural mustard oil.
Emulsification is the process of breaking down the fat into smaller blood
cells which makes it easy for enzymes to function and digest food. Fat
emulsification helps digest fats into fatty acids and glycerol that are easily
absorbed by the small intestine.
The calorific values of lipids and
carbohydrates respectively, are 9.3
kcals/g and 4.5 kcals/g. The calorific
value is determined by the presence of
unoxidized atoms of carbon and hydrogen.
5. What is the deficiency of lipids called
as?
6. What are the differences between essential
and non essential fatty acids?
4. What are the effects of
over consumption of
Lipids?
What are the effects over consumption of
lipids?
The main causes of unfavorable blood
cholesterol values come from an
overconsumption of saturated fats and
trans fats. An increased intake of lipids is
associated with heart disease, obesity,
cardiovascular disease, and other
problems.
What is the deficiency of lipids
called?
Wolman's disease, also known as
acid lipase deficiency, is a severe
lipid storage disorder that is usually
fatal by age 1.
UNIT–IV PROTIENS SHORT ESSAY
1. How are proteins classified? What are the sources
of proteins? What is the calorific value of protein?
2. What is PEM? Write note on excessive intake
and deficiency symptoms of protein.
•Fish.
•Seafood.
•Skinless, white-meat
poultry.
•Lean beef (including
tenderloin, sirloin, eye
of round)
•Skim or low-fat milk.
•Skim or low-fat
yogurt.
•Fat-free or low-fat
cheese.
•Eggs.
https://edge.uacdn.net/K3KQS9HB4EPYJ9JZ2CDP/i
mages/2.jpeg?w=768&fm=webp&q=25
This article lists 8 symptoms of low protein intake or
deficiency.
•What Is Protein Deficiency? Share on Pinterest. ...
•Edema. ...
•Fatty Liver. ...
•Skin, Hair and Nail Problems. ...
•Loss of Muscle Mass. ...
•Greater Risk of Bone Fractures. ...
•Stunted Growth in Children. ...
•Increased Severity of Infections.
3. Explain in detail digestion, absorption, and
metabolism of proteins.
Protein digestion begins when you first start chewing. There are two
enzymes in your saliva called amylase and lipase. They mostly break
down carbohydrates and fats. Once a protein source reaches your
stomach, hydrochloric acid and enzymes called proteases break it
down into smaller chains of amino acids.
Protein absorption refers to your
body's ability to break down the
animal or plant protein sources
you ingest into individual building
blocks (amino acids), then use those
building blocks to make the proteins
your body needs for everyday living,
like maintaining and improving
muscle strength.
Protein metabolism
denotes the various
biochemical processes
responsible for
the synthesis of
proteins and amino acids
(anabolism), and the
breakdown of proteins by
catabolism. The steps of
protein synthesis include
transcription, translation,
and post translational
modifications.
4. List the functions of proteins. What is the
daily requirement of protein for an adult?
Here are 9 important functions of protein in
your body.
•Growth and Maintenance. Share on Pinterest.
...
•Causes Biochemical Reactions. ...
•Acts as a Messenger. ...
•Provides Structure. ...
•Maintains Proper pH. ...
•Balances Fluids. ...
•Bolsters Immune Health. ...
•Transports and Stores Nutrients.
According to the Dietary Reference Intake
report for macronutrients, a sedentary adult
should consume 0.8 grams of protein per
kilogram of body weight, or 0.36 grams per
pound. That means that the average sedentary
man should eat about 56 grams of protein per
day, and the average woman should eat about
46 grams.
5. Explain PEM.
What is PEM and its symptoms?
Clinical signs and symptoms of protein-
energy malnutrition (PEM) include the
following: Poor weight gain. Slowing of
linear growth. Behavioral changes -
Irritability, apathy, decreased social
responsiveness, anxiety, and attention
deficits.
What is PEM and its causes?
Protein-energy malnutrition (PEM) is a
common childhood disorder and is
primarily caused by deficiency of energy,
protein, and micronutrients. PEM
manifests as underweight (low body weight
compared with healthy peers), stunting
(poor linear growth), wasting (acute weight
loss), or edematous malnutrition
(kwashiorkor).
Kwashiorkor and marasmus are the two
forms of protein energy malnutrition.
SHORT ANWERS
1. What are amino acids?
2. What are essential amino acids?
3. What are non-essential amino acids?
4. Mention the biological value of proteins?
NONESSENTIAL AMINO ACIDS. Nonessential
means that our bodies can produce the amino
acid, even if we do not get it from the food we
eat. Nonessential amino acids
include: alanine, arginine, asparagine,
aspartic acid, cysteine, glutamic acid,
glutamine, glycine, proline, serine, and
tyrosine. CONDITIONAL AMINO ACIDS.
Biological value measures protein quality by
calculating the nitrogen used for tissue
formation divided by the nitrogen absorbed from
food. This product is multiplied by 100 and
expressed as a percentage of nitrogen utilized.
Biological value (BV) is a measure of the proportion of
absorbed protein from a food which becomes
incorporated into the proteins of the organism's body. It
captures how readily the digested protein can be used in
protein synthesis in the cells of the organism. Proteins are
the major source of nitrogen in food.
5. What are complete proteins /
first class proteins?
6. What are incomplete proteins / class II
proteins?
First Class protein or Complete protein, these
are of animal sources, meat, fish, dairy,
eggs. They have a good balance of the
essential amino acids and are in similar
proportions to those found in human tissues,
muscles and organs.
If the protein you eat doesn't have all the nine types
of amino acids you need to get from food, it's called
an "incomplete protein." Incomplete proteins
examples include: Nuts and seeds. Whole
grains (like brown rice or whole-wheat bread)
9. What is Kwashiorker? 10. Define Marasmas.
Kwashiorkor is a severe form of
malnutrition. It's most common
in some developing regions
where babies and children do not
get enough protein or other
essential nutrients in their diet.
The main sign of kwashiorkor is
too much fluid in the body's
tissues, which causes swelling
under the skin (oedema).
UNIT–V ENERGY SHORT ANSWERS
1. What is Calorific Value?
2. Define Basal Metabolic Rate.
3. What is specific Dynamic Action of food?
4. What is Obesity?
The calorific value of food indicates the total amount of
energy, a human body could generate during its
metabolism which is expressed in Kilojoules per 100
grams or 100 ml. The calorific value of food is generally
expressed in kilocalories i.e. kcal.
The unit of calorific value is kJ/kg or J/kg. The amount of
heat energy produced on complete combustion of 1 kg of a
fuel is called its calorific value.
The basal metabolic
rate (BMR) is the
amount of energy
that is expended at
rest in a neutral
environment after
the digestive
system has been
inactive for about
12 hours. It is the
rate of one's
metabolism when
waking in the
morning after
“fasting” during
sleep.
Overweight and obesity are defined as abnormal or
excessive fat accumulation that presents a risk to
health. A body mass index (BMI) over 25 is considered
overweight, and over 30 is obese.
Obesity is excess body weight. Obesity is influenced
by a combination of factors, which usually results in
consuming more calories. Foods have calories. That
is, foods supply the body with energy, which is
released when foods are broken down during
digestion.
Specific dynamic action (SDA), also known as thermic effect of food
(TEF) or dietary induced thermogenesis (DIT), is the amount of
energy expenditure above the basal metabolic rate due to the
cost of processing food for use and storage.
5. What is Energy requirement of different
categories of people?
6. How is Energy produced in our body?
Explain
7. Explain various methods to assess obesity.
8. What are the factors which affect BMR?
This energy comes from the food we eat. Our bodies digest the food
we eat by mixing it with fluids (acids and enzymes) in the stomach.
When the stomach digests food, the carbohydrate (sugars and
starches) in the food breaks down into another type of sugar, called
glucose.
The energy requirement of an individual is the
intake from food that will balance expenditure
when an individual has a body size and
composition, and level of physical activity,
consistent with long-term good health and that will
allow for the maintenance of an economically
necessary
What are the energy
requirement for different
individuals?
The average allowance
for men of reference
size (77 kg) is 2,300
kcal/day; for women, it
is 1,900 kcal/day. A
normal variation of
±20% is accepted as for
younger adults. The
requirements of persons
beyond age 75 are likely
to be somewhat less as
a result of reduced body
size, REE, and activity.
9. Difference between actual calorific
value and physiological value
10. Define Energy
11. Define Calorie
12. What is the measurement of Energy
Energy is defined as the
capacity to do work. Through
the process of digestion, we
convert the food we eat to
energy. This food energy is
calculated as Calories (C) or
kilocalories (kcal) or Joules (J).
A calorie is a unit of energy. When you hear
something contains 100 calories, it's a way of
describing how much energy your body could
get from eating or drinking it.
Calorie: The a unit of energy used to measure
the energy in nutrition/food and 1 Calorie is
equal to 1000 kilocalories.
13. Define Actual Calorific Values of food.
14. Define Physiological Calorific Value of food.
15. What is the significance of BMR.
The actual
amount of
energy liberated
in the body from
carbohydrates,
proteins and
fats is called
physiologic value
of food.
A food calorie is actually a “kilocalorie.”
In other words it is the amount of
energy needed to raise the
temperature of one liter of water by
one degree. Originally, the calorie
content of a food was measured in a
calorimeter.
{ CHECK CHEYANNE }
UNIT–VI VITAMINS SHORT ESSAYS
1. Define Vitamins, Classify Vitamins; explain the dietary
sources daily requirements of vitamin A
2. Define Vitamins. Classify vitamins; explain the dietary sources
daily requirements, absorption, functions, deficiency of Vitamin D
Vitamins are substances that our bodies need to develop and
function normally. They include vitamins A, C, D, E, and K,
choline, and the B vitamins (thiamin, riboflavin, niacin, pantothenic
acid, biotin, vitamin B6, vitamin B12, and folate/folic acid).
What is the daily
requirement of vitamin
A?
The recommended daily
amount of vitamin A
is 900 micrograms
(mcg) for adult
men and 700 mcg for
adult women.
The top food sources of
vitamin A in the U.S. diet
include dairy products,
liver, fish, and fortified
cereals; the top sources of
provitamin A include
carrots, broccoli,
cantaloupe, and squash
[4,5]. Table 2 suggests
many dietary sources of
vitamin A.
The vitamin D that is consumed in food or as a supplement is
absorbed in the part of the small intestine immediately
downstream from the stomach. Stomach juices, pancreatic
secretions, bile from the liver, the integrity of the wall of the intestine
— they all have some influence on how much of the vitamin is
absorbed.
3. Define Vitamins. Mention fat soluble Vitamin .Explain
Vitamin K in detail.
4. Explain the dietary sources, functions, deficiency
manifestations and daily requirements of Vitamin C.
Fat-soluble vitamins are absorbed along with
fats in the diet and are stored in the body's fatty
tissue and in the liver. They are found in many
plant and animal foods and in dietary
supplements. Vitamins A, D, E, and K are fat-
soluble.
Vitamin K refers to a group of fat-soluble
vitamins that play a role in blood
clotting, bone metabolism, and
regulating blood calcium levels. The
body needs vitamin K to produce
prothrombin, a protein and clotting factor
that is important in blood clotting and bone
metabolism. ... It is the main type of dietary
vitamin K.
Good sources of vitamin C
•citrus fruit, such as oranges and orange juice.
•peppers.
•strawberries.
•blackcurrants.
•broccoli.
•brussels sprouts.
•potatoes.
5. Describe the dietary sources, deficiency manifestations and daily
requirements of thiamine
Food Sources
•Fortified breakfast cereals.
•Pork.
•Fish.
•Beans, lentils.
•Green peas.
•Enriched cereals, breads, noodles, rice.
•Sunflower seeds.
•Yogurt.
Early symptoms of
thiamin deficiency are
vague. They
include fatigue,
irritability, poor
memory, loss of
appetite, sleep
disturbances,
abdominal
discomfort, and
weight loss.
Eventually, a severe
thiamin deficiency
(beriberi) may develop,
characterized by nerve,
heart, and brain
abnormalities.
6. Describe the dietary sources, deficiency manifestations
and daily requirements of riboflavin.
Good sources of riboflavin include:
•milk.
•eggs.
•fortified breakfast cereals.
•mushrooms.
•plain yoghurt.
A combination of criteria is used to estimate the
Recommended Dietary Allowance (RDA) for
riboflavin, including the erythrocyte glutathione
reductase activity coefficient and urinary
riboflavin excretion. The RDA for riboflavin for
adults is 1.3 mg/day for men and 1.1 mg/day
for women.
RDA for Children: 1–3 years
RDA for Girls: 9–13 years
7. What is the requirement and functions of
vitamin D?
8. What are the sources and functions of
vitamin K?
The recommended daily amount of vitamin D is 400 international units
(IU) for children up to age 12 months, 600 IU for people ages 1 to 70 years,
and 800 IU for people over 70 years.
Vitamin D is involved
in calcium
absorption, immune
function, and
protecting bone,
muscle, and heart
health. It occurs
naturally in food and
your body can also
produce it when your
skin is exposed to
sunlight.
Pharmacological
class: Dietary
supplement
Food Sources
•Phylloquinone. Green leafy vegetables including
collard and turnip greens, kale, spinach, broccoli,
Brussels sprouts, cabbage, lettuces. Soybean and
canola oil. Salad dressings made with soybean or
canola oil. ...
•Menaquinones. Natto (fermented soybeans) Smaller
amounts in meat, cheese, eggs.
Health benefits and sources of vitamin K. Vitamin K refers to a
group of fat-soluble vitamins that play a role in blood clotting,
bone metabolism, and regulating blood calcium levels.
The body needs vitamin K to produce prothrombin, a protein
and clotting factor that is important in blood clotting and bone
metabolism.
9. What are the sources, function, and
deficiencies of vitamin C ?
10. What are water soluble vitamins?
Write a note on functions and
deficiency of thiamine.
Vitamin C, also known as ascorbic acid, has several
important functions.
•helping to protect cells and keeping them healthy.
•maintaining healthy skin, blood vessels, bones and
cartilage.
•helping with wound healing.
What are the sources of Vit C?
Citrus fruits, tomatoes and tomato juice, and
potatoes are major contributors of vitamin C to the
American diet [8]. Other good food sources include red and
green peppers, kiwifruit, broccoli, strawberries, Brussels
sprouts, and cantaloupe
What is the deficiencies of vitamin C?
Persistent lack of vitamin C in your diet can lead to a
condition called scurvy. Symptoms of scurvy include
easy bruising, easy bleeding and joint and muscle
pains. Vitamin C deficiency can be treated with
supplements of vitamin C and a diet rich in vitamin
C.
The water-soluble vitamins
include Vitamin C and Vitamin B
complex (thiamine, riboflavin, niacin,
pantothenic acid, pyridoxine, biotin, folate,
and cobalamin).
11. What are fat soluble vitamins? Write
a note on vitamin A.
Fat-soluble vitamins are absorbed along with
fats in the diet and are stored in the body's
fatty tissue and in the liver. They are found in
many plant and animal foods and in dietary
supplements. Vitamins A, D, E, and K are fat-
soluble.
A nutrient that the body needs in small
amounts to function and stay healthy. Vitamin
A helps in vision, bone growth,
reproduction, growth of epithelium (cells that
line the internal and external surfaces of the
body), and fighting infections. It is fat-soluble
(can dissolve in fats and oils).
Function. Vitamin A helps form
and maintain healthy teeth,
skeletal and soft tissue,
mucus membranes, and skin.
It is also known as retinol
because it produces the
pigments in the retina of the eye.
Vitamin A promotes good
eyesight, especially in low light.
SHORT ANSWERS
1. Explain functions of Vitamin A
2. Explain deficiency and
hypervitaminosis of Vitamin A
3. Explain functions of Vitamin D
4. Mention deficiency and hypervitaminosis of
Vitamin D
Vitamin D deficiency can lead to a loss of bone density, which can
contribute to osteoporosis and fractures (broken bones). Severe
vitamin D deficiency can also lead to other diseases. In children, it can
cause rickets. Rickets is a rare disease that causes the bones to
become soft and bend.
What is Hypervitaminosis of vitamin D?
Vitamin D toxicity, also called hypervitaminosis D, is a rare
but potentially serious condition that occurs when you
have excessive amounts of vitamin D in your body.
Vitamin D toxicity is usually caused by large doses of vitamin
D supplements — not by diet or sun exposure.
Hypervitaminosis A is
usually caused
by chronic and
excessive intake,
generally for weeks or
months together, of
preformed vitamin A
(as retinol or its
estrified form).
Excessive use of food
supplements
containing vitamin A,
or food fads of intake
of organ meat may be
the cause.
What is the deficiency
disease of vitamin A?
Night blindness is one of the
first signs of vitamin A
deficiency. In its more severe
forms, vitamin A deficiency
contributes to blindness by
making the cornea very dry,
thus damaging the retina and
cornea.
https://slideplayer.com/slide/16562819/96/images/13/Vitamin+A+Deficienc
y+and+Toxicity.jpg
5. Write a short essay on Vitamin E
6. Write a short essay on Vitamin K
7. Define Vitamins. Classify vitamins
8. What are fat soluble vitamins
Vitamins are substances that our bodies need to develop
and function normally. They include vitamins A, C, D, E,
and K, choline, and the B vitamins (thiamin, riboflavin,
niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and
folate/folic acid).
Fat-soluble vitamins are absorbed along with
fats in the diet and are stored in the body's
fatty tissue and in the liver. They are found in
many plant and animal foods and in dietary
supplements. Vitamins A, D, E, and K are fat-
soluble.
10. What are functions of Vitamin C
11. List the deficiencies of Vitamin C
12. Mention the B complex Vitamins and sources
13. Mention deficiency disorders of B complex
vitamins
NUTRITION.pptx
9. What is the role of
Vitamin A in vision?
NUTRITION.pptx
14. Mention sources, requirements and
deficiency of vitamin C
15.What is vitamin K. Sources, uses and requirements
16. Explain vitamin A. deficiency & effects.
What are the sources and deficiency of vitamin C?
Vitamin C, also known as ascorbic acid, is necessary for
the growth, development and repair of all body tissues.
It's involved in many body functions, including formation of
collagen, absorption of iron, the proper functioning of the
immune system, wound healing, and the maintenance of
cartilage, bones, and teeth.
What is the daily requirement of vitamin C?
For adults, the recommended daily amount for vitamin C is 65
to 90 milligrams (mg) a day, and the upper limit is 2,000 mg a
day. Although too much dietary vitamin C is unlikely to be
harmful, megadoses of vitamin C supplements might cause:
Diarrhea.
Vitamin K is a nutrient that the body needs to stay healthy.
It's important for blood clotting and healthy bones and also has
other functions in the body. If you are taking a blood thinner
such as warfarin (Coumadin®), it's very important to get about
the same amount of vitamin K each day.
Food Sources
•Phylloquinone. Green leafy vegetables including collard and
turnip greens, kale, spinach, broccoli, Brussels sprouts,
cabbage, lettuces. Soybean and canola oil. Salad dressings
made with soybean or canola oil. ...
•Menaquinones. Natto (fermented soybeans) Smaller amounts in
meat, cheese, eggs.
Vitamin K helps to make various proteins that are needed for blood
clotting and the building of bones. Prothrombin is a vitamin K-dependent
protein directly involved with blood clotting. Osteocalcin is another protein
that requires vitamin K to produce healthy bone tissue.
Adults need approximately 1 microgram a day of vitamin K for each
kilogram of their body weight. For example, someone who weighs 65kg
would need 65 micrograms a day of vitamin K, while a person who weighs
75kg would need 75 micrograms a day.
What are the effects of vitamin
A?
Here are 6 important health
benefits of vitamin A.
•Protects Your Eyes From Night
Blindness and Age-Related
Decline. Share on Pinterest. ...
•May Lower Your Risk of Certain
Cancers. ...
•Supports a Healthy Immune
System. ...
•Reduces Your Risk of Acne. ...
•Supports Bone Health. ...
•Promotes Healthy Growth and
Reproduction.
18. Mention sources, requirements, deficiency disorders of Riboflavin
19. Mention sources, requirements, deficiency disorders of Vitamin B3
20.Mention sources, requirements, deficiency disorders of Vitamin B9
21. Mention sources, requirements, deficiency disorders of Vitamin B12
NUTRITION.pptx
SHORT ANSWERS
1. Define Pro-vitamins.
2. What are Carotenes
3. Define Night blindness
4. Define Exophthalmia
Carotenoids are pigments in plants, algae, and
photosynthetic bacteria. These pigments
produce the bright yellow, red, and orange colors
in plants, vegetables, and fruits. Carotenoids act
as a type of antioxidant for humans.
Carotenoids are a class of phytonutrients ("plant
chemicals") and are found in the cells of a wide
variety of plants, algae and bacteria. They help
plants absorb light energy for use in
photosynthesis.
Night blindness (nyctalopia) is your inability
to see well at night or in poor light such as
in a restaurant or movie theater. It is often
associated with an inability to quickly adapt
from a well-illuminated to a poorly illuminated
environment.
abnormal protrusion of the eyeball, as
caused by hyperthyroidismAlso called:
proptosis, ocular proptosis.
5. What is the cause of Rickets 7. Vitamin E has selenium sparing action. Give
reason.
8. What is caused by Tonicity of Vitamin A
The most common cause of rickets is a lack of vitamin D or
calcium in a child's diet. Both are essential for children to
develop strong and healthy bones. Sources of vitamin D are:
sunlight – your skin produces vitamin D when it's exposed to
the sun, and we get most of our vitamin D this way.
Vitamin E, an antioxidant
present in the cell membrane,
prevents the formation of
harmful free radicals.
Selenium functions
throughout the cell to
destroy peroxides, another
harmful compound. This
explains why selenium will
correct some deficiency
symptoms of vitamin E and
not others.
Vitamin A toxicity can be caused by ingesting high doses of
vitamin A—acutely (usually accidentally by children) or
chronically (eg, as megavitamin therapy or treatment for skin
disorders). Acute toxicity causes rash, abdominal pain,
increased intracranial pressure, and vomiting.
Is vitamin A toxicity common?
In chronic toxicity, intake is over a longer duration.
The most common adverse effect of topical retinoids
is skin irritation, notably erythema and peeling. The
most severe adverse effect of systemic retinoids is
teratogenicity. Each year, in the US alone over
60,000 cases of Vitamin toxicity are reported
9. What is sources of Vitamin D
10. Define Beri–Beri
11. What is Cheilosis
12. Define Pellagra
Good sources of vitamin D
•oily fish – such as salmon,
sardines, herring and mackerel.
•red meat.
•liver.
•egg yolks.
•fortified foods – such as some fat
spreads and breakfast cereals.
A disorder of the lips often due to riboflavin deficiency and other
B-complex vitamin deficiencies and characterized by fissures,
especially in the corners of the mouth.
Pellagra is a disease caused by low levels of niacin, also known as
vitamin B-3. It's marked by dementia, diarrhea, and dermatitis, also
known as “the three Ds”. If left untreated, pellagra can be fatal.
Pellagra is a disease that occurs when a person does not get
enough niacin (one of the B complex vitamins) or tryptophan (an
amino acid).
Beriberi is a disease in which the
body does not have enough thiamine
(vitamin B1).
beriberi, nutritional disorder caused
by a deficiency of thiamin (vitamin
B1) and characterized by impairment of
the nerves and heart. General
symptoms include loss of appetite and
overall lassitude, digestive irregularities,
and a feeling of numbness and
weakness in the limbs and extremities.
6. Mention the cause of Osteomalacia
13. Define Pernicious anemia
14. What is Vitamin B12
15. Define Megaloblastic anemia
16. Define Scurvy
17. Define Wernicke’s encephalopathy
Pernicious anemia (per-NISH-us uh-NEE-me-uh) is a condition
in which the body can't make enough healthy red blood
cells because it doesn't have enough vitamin B12. Vitamin
B12 is a nutrient found in some foods. The body needs this
nutrient to make healthy red blood cells and to keep its nervous
system working properly.
Vitamin B-12 (cobalamin) plays an essential role in red
blood cell formation, cell metabolism, nerve
function and the production of DNA, the molecules
inside cells that carry genetic information. Food sources
of vitamin B-12 include poultry, meat, fish and dairy
products.
Megaloblastic anemia is one form of
macrocytic anemia in which red blood
cells become enlarged and oval-shaped.
It is caused by deficiencies of vitamin B12
(cobalamin) or folate.
Wernicke encephalopathy is an acute
neurological condition characterized
by a clinical triad of ophthalmoplegia,
ataxia, and confusion. This disease is
caused by thiamine deficiency, which
primarily affects the peripheral and
central nervous systems.
Scurvy is easily treated by adding
some vitamin C to your diet such as
fresh fruit and vegetables. A GP may also
recommend taking vitamin C
supplements (also called ascorbic acid)
until you feel better. Most people treated
for scurvy feel better within 48 hours and
make a full recovery within 2 weeks.
UNIT–VII MINERALS SHORTESSAY
1. Discuss the role of minerals in
the body.
2. Explain the absorption, storage and excretion
of calcium. Add a note on factors affecting
calcium absorption.
Minerals
are important for
your body to stay
healthy. Your body
uses minerals for
many different jobs,
including keeping your
bones, muscles, heart,
and brain working
properly. Minerals are
also important for
making enzymes and
hormones. ... You only
need small amounts of
trace minerals.
How is calcium stored in the body?
Nearly all the calcium in the body is stored in bone tissue. But a small amount (around
1%) circulates dissolved in the blood and other body fluids or is inside our cells. This is
needed for: keeping bones and teeth healthy.
3. Explain the digestion, absorption,
transport, storage and exertion of Iron.
4. What is daily requirement and functions of calcium
ABSORPTION
TRANSPORT
Where does iron get
stored?
liver
Most of your body's iron
is in the haemoglobin
of your red blood
cells, which carry
oxygen to your body.
Extra iron is stored in
your liver and is used
by your body when your
dietary intake is too low.
If you don't have
enough iron in your
diet, your body's iron
stores get lower over
time.
Iron excretion is believed to occur at a basal rate
irrespective of iron levels and is associated with
processes such as turnover of intestinal epithelium, blood
loss, and exfoliation of dead skin. Here we explore iron
excretion in a mouse model of iron excess due to inherited
transferrin deficiency.
5. Mention the functions of Iron 6. Mention the functions of copper
Iron's main purpose is to carry oxygen in
the hemoglobin of red blood cells
throughout your body so your cells can
produce energy. Also, iron improves
oxygen storage through myoglobin.
Myoglobin is a protein containing iron
which transports and stores oxygen within
your muscles.
Copper works with iron to help the body
form red blood cells. It also helps keep the
blood vessels, nerves, immune system, and
bones healthy. Copper also aids in iron
absorption
7. Mention the function and deficiency of
Phosphorus
8. Mention the functions of Zinc
Phosphorus is a mineral that makes up 1% of a person's
total body weight. It is the second most abundant mineral
in the body. It is present in every cell of the body. Most of the
phosphorus in the body is found in the bones and teeth.
Zinc, a nutrient found throughout your body, helps your immune
system and metabolism function. Zinc is also important to wound
healing and your sense of taste and smell. With a varied diet, your
body usually gets enough zinc. Food sources of zinc include chicken,
red meat and fortified breakfast cereals.
9. What are sources and deficiency of Minerals?
UNIT–VIII WATER &
ELECTROLYTES
SHORT ANSWERS
1. How is water distributed in the body
2. What is over hydration and water
intoxication?
Water is distributed in
the body among two
main
compartments: intracell
ular and extracellular.
The intracellular
compartment is the
largest, representing
about two thirds of body
water.
3. Define dehydration. 4. Explain ORT / ORS
Oral rehydration solutions (ORS) are used
to treat dehydration caused by diarrhea, a
common illness in travellers. Unlike other
fluids, the ratio of the ingredients in an ORS
matches what the body needs to recover from
a diarrheal illness.
Oral rehydration therapy (ORT) treats dehydration
caused by severe diarrhea through the replacement
of lost fluids. Oral rehydration solution (ORS) is one
liter of water, six teaspoons of sugar, and a half
teaspoon of salt. This simple mixture has saved
millions of lives and costs just pennies.
Dehydration occurs when you use or
lose more fluid than you take in, and
your body doesn't have enough water
and other fluids to carry out its normal
functions. If you don't replace lost fluids,
you will get dehydrated.
5. What is the daily requirement of Water?
6. What is Electrolyte imbalance?
Electrolyte imbalance, or water-electrolyte
imbalance, is an abnormality in the
concentration of electrolytes in the body.
Electrolytes play a vital role in maintaining
homeostasis in the body. They help to
regulate heart and neurological function,
fluid balance, oxygen delivery, acid–base
balance and much more.
About 15.5 cups (3.7 liters) of fluids a day for
men. About 11.5 cups (2.7 liters) of fluids a day
for women.
7. What is Normal ranges of plasma electrolyte.?
The normal range of phosphate in the plasma
is generally between 0.8 to 1.3 mmol/L. The
signs and symptoms of either abnormal
reading are usually subtle.
Phosphate: 0.8-1.5 mmol/L. Potassium: 3.5-
5 mmol/L. Pyruvate: 300-900
µg/dL. Sodium: 135-145 mmol/L
What are the normal electrolytes?
Sodium, potassium, and chloride are the
significant electrolytes along with magnesium,
calcium, phosphate, and bicarbonates.
Electrolytes come from our food and fluids.
These electrolytes can have an imbalance,
leading to either high or low levels.
What are plasma electrolytes?
In clinical work, the most commonly
measured electrolytes in plasma
are sodium, potassium, and
chloride. These variables are
assessed in their own right and are
used to derive other variables,
such as tonicity, water balance,
anion gap, strong ion difference,
and strong ion gap.
UNIT–IX
COOKERY RULES & PRESERVATION OF NUTRIENTS
1. Explain the various methods of cooking and
its effect on nutrients.
LONG ESSAY
2. Write a note on household methods of
preservation of foods. What are the golden
rules to prevent vitamin loss?
Food preservation can be defined as the process of
treating and handling food in such a way as to stop
or greatly slow down spoilage and prevent foodborne
illness while maintaining nutritional value, texture and
flavour.
Take advantage of as many vitamins as
possible by following these tips:
•Keep skins on when possible.
•Avoid continuous reheating of food.
•Use a minimal amount of cooking liquid.
•Choose steaming over boiling.
•When you do boil, retain the cooking liquid
for a future use (like soups and stocks)
•Use the microwave.
{ ITHINTE ANS NOKANE }
3. Describe personal hygiene of food handlers.
Explain the signs of good meat hygiene and
hygiene of slaughter houses.
4. a. What are food additives? Enumerate the
classification of food additives .
b. Write a note on food adulteration.
They should be of light color, preferably white and
be clean and tidy. Hands and arms should be washed
and knives and equipments regularly sterilized using
hot water. 15. Slaughter House Cleaning • Proper
cleaning and sanitation of the slaughter floor, walls and
equipment should occur daily.
What is the
significance of
hygiene in
slaughtering?
eliminate the
risk of bacterial
infection and
food poisoning
with meat as the
vehicle of
transmission;
prevent spoilage
or putrefaction
and thereby
enhance the
keeping quality
and safety of
meat; secure
meat of good
eating quality,
appearance and
aesthetic value
through proper
handling.
Food adulteration is an act of adding or mixing of
poor quality, inferior, harmful, substandard,
useless or unnecessary substances to food. ...
Adulterated food is dangerous because it may be
toxic and can affect health and it could deprive
nutrients essential for proper growth and
development of a human being.
5. Define Cooking; explain the principles of
cooking..
6. Discuss the various methods of cooking
with examples
How many principles of cooking are there?
12 General Principles of Cooking ~1866 – Convivial Supper.
1.The object of cooking is to make food healthful, and palatable; the secrete (sic) is therefore, how to combine elements and flavors, so as to
produce the best results.
2.The best meat requires the simplest preparation.
3.A cardinal principle in cooking is cleanliness; a dirty cook cannot be a good cook, because all her dishes, no matter how distinct in quality, or
costly in material, will taste as if, to use a common expression, they were “cooked in one pot”.
4.As a general rule, to which there are very few exceptions, cook long and slowly, to cook well, and let the heat reach every part as evenly as
possible.
5.Fresh meats, and fish are better than corned, pickled, or smoked provisions; and the flesh of grown animals, (beef or mutton), is to be preferred
to young beasts, such as veal or lamb.
6.The natural order in cooking meats or fish, excepting oysters, is first to broil, second to boil, third to roast, fourth to stew, fifth to bake, and sixth
to fry; and never to fry, as long as there is another method left.
7.To retain the juices in boiled meat, keep it in mass and plunge it in boiling water; this coagulates the outer coating and prevents the escape of
the juices, or soluble matter. To extract the juices for soup, cut it up in small pieces, and put it in cold water; this draws out all the strength, making
good soup, but poor meat.
8.Air should have access to roasting meat, hence spit roasting before a fire, is found much better than roasting in a closed oven.
9.Always retain as much as possible of the the distinctive flavor of every article of food used; mixtures which make all dishes taste alike, are
dyspepsia breeding, as well as appetite killing.
10.Carefully avoid placing articles in contact, which have no affinity, such as fish and meat, etc. It is sufficient for people to do that in their
stomachs.
11.A light hand in making, a quick step in baking, maketh a good conscience for eating bread, puddings, and pies.
12.Food for the well, is better than physic for the sick. Bad cooking is a crime; it is the cause of dyspepsia, and a host of other evils. A woman
convicted of it ought to be arranged for manslaughter.
7. What is effect of cooking on food?
Explain with examples.
8. Define food hygiene and discuss various
methods of food storage.
Cooking food improves digestion and
increases the absorption of many
nutrients ( 1 , 2 ). For example, the
protein in cooked eggs is 180% more
digestible than that of raw eggs ( 3 ).
However, some cooking methods reduce
several key nutrients.
Food hygiene is defined as 'the measures
and conditions necessary to control
hazards and to ensure fitness for human
consumption of a foodstuff taking into
account its intended use'.
Home Food Preservation – 10 Ways to
Preserve Food at Home
•Minimal Processing – Root Cellars, Cool
Storage and Room Temperature Storage.
•Drying/Dehydrating.
•Canning – Water Bath Canning, Steam
Canning and Pressure Canning. ...
•Freezing.
•Freeze Drying.
•Fermentation.
•Preserving in Salt and Sugar.
•Immersion in alcohol.
9. Define food adulteration, types of adulterants
and legislature measures to control it.
Food adulteration is an act of adding or
mixing of poor quality, inferior, harmful,
substandard, useless or unnecessary
substances to food. ... Adulterated food is
dangerous because it may be toxic and can
affect health and it could deprive nutrients
essential for proper growth and development
of a human being.
The need for a Central legislation was
felt. Thus, the Prevention of Food
Adulteration Act, 1954 was enacted by
the Union legislature to tackle the
problem of food adulteration which was
rampant in the country. This Act was in
operation until it was repealed in 2006 by
the Food Safety and Standard Act, 2006.
What are the steps taken by the government to
stop adulteration?
To prevent food adulteration regular
surveillance, monitoring, inspection and
random sampling of food products,
including edible oil, are being carried out by
Food Safety Officers of States/UT and action
has been initiated against as per the provisions
of FSS Act, 2006 against the defaulting Food
Business Operators.
SHORT ESSAY
1. What are purposes of cooking?
2. What are different methods of cooking
The purpose of cooking foods is threefold: to
increase their nutritive value and render them
more digestible; to develop their flavors; and to
safeguard health by destroying germs and parasites.
1.Broiling
2.Grilling
3.Roasting
4.Baking
5.Sauteing
6.Poaching
7.Simmering
8.Boiling
9.Steaming
10.Braising
11.Stewing
12.Glossary
What is the best method of cooking
food?
Steaming and boiling
Moist-heat cooking methods, such as
boiling and steaming, are the healthiest
ways to prepare meats and produce
because they're done at lower
temperatures.
3. What is Safe food handling 4. Explain food hygiene and sanitation
The core messages of the Five Keys to Safer Food are:keep
clean;separate raw and cooked;cook thoroughly;keep food at safe
temperatures; anduse safe water...
Four Steps to Food Safety: Clean, Separate, Cook, Chill.
1. Clean
Always wash your food, hands, counters, and cooking tools.
•Wash hands in warm soapy water for at least 20 seconds. Do this before and after
touching food.
•Wash your cutting boards, dishes, forks, spoons, knives, and counter tops with hot soapy
water. Do this after working with each food item.
•Rinse fruits and veggies.
•Do not wash meat, poultry, fish, or eggs. If water splashes from the sink in the process
of washing, it can spread bacteria.
•Clean the lids on canned goods before opening.
2. Separate (Keep Apart)
Keep raw foods to themselves. Germs can spread from one food to another.
•Keep raw meat, poultry, seafood, and eggs away from other foods. Do this in your
shopping cart, bags, and fridge.
•Do not reuse marinades used on raw foods unless you bring them to a boil first.
•Use a special cutting board or plate for raw foods only.
3. Cook
Foods need to get hot and stay hot. Heat kills germs.
•Cook to safe temperatures:
• Beef, Pork, Lamb 145 °F
• Fish 145 °F
• Ground Beef, Pork, Lamb 160 °F
• Turkey, Chicken, Duck 165 °F
•Use a food thermometer to make sure that food is done. You can’t always tell by looking.
4. Chill
Put food in the fridge right away.
•2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying
from the store. Do this within 1 hour if it is 90 degrees or hotter outside.
•Never thaw food by simply taking it out of the fridge. Thaw food:
• In the fridge
• Under cold water
• In the microwave
•Marinate foods in the fridge.
Hygiene is the process of cleaning an
environment from all sickness factors
which may cause health problem. Hygiene
process involves all the precautions to be
taken in order to reduce microorganisms. 1.3.
SANITATION. Sanitation is the creation of a
clean and hygienic environment and making
it sustainable.
Food hygiene and safety prevent germs
from multiplying in foods and reaching
dangerous levels. Ensures daily healthy
family living. Keeping one healthy and
preventing the additional cost of buying
medication and medical check-ups. This is
especially important in business.
5. Explain food preservation 6. Mention various food storage methods.
Food preservation can be defined as the process of
treating and handling food in such a way as to
stop or greatly slow down spoilage and prevent
foodborne illness while maintaining nutritional value,
texture and flavour.
Modern methods include canning,
pasteurization, freezing, irradiation, and the
addition of chemicals. Advances in packaging
materials have played an important role in
modern food preservation.
5 Ways to Store Food for Disaster
Preparation
1.Canning. Canning is an easy practice to
learn, and you can preserve just about
anything with this method, including fruits and
vegetables, meats, and sauces. ...
2.Freezer. ...
3.Ready-to-Eat Foods. ...
4.Freeze-Dried Foods. ...
5.Buckets or Plastic Containers.
20-Apr-2017
Food storage is the process in which both
cooked and raw materials are stored in
appropriate conditions for future
use without any entry or multiplication of
microorganisms.
7. What are different household methods used
for preservation of food.
11 Types of Food Preservation Techniques
1.Cool Temperature Storage. Cold food storage is the simplest food preservation method. It occurs in refrigerators and cool, dark places such as: root
cellars, unheated basements, and pantries. Cooling preserves food by slowing down the growth of microorganisms that cause thefood to spoil. Before the
refrigerator was invented, cooling for food storage was common in root cellars and iceboxes. Ideal foods for root cellar storage are: potatoes, yams, onions,
garlic, apples, cabbage, turnips, beets, carrots.
2.Food Drying. Drying foods inhibits the growth of bacteria, yeasts, and mold through the removal of moisture content. Dehydration has been practiced since
ancient times with prehistoric peoples sun-drying seeds. Electric food dehydrators, ovens, and freeze-drying are now speeding up the process that was
traditionally done by sun and air. Foods that dehydrate well are fruits, vegetables, legumes, spices, meat, and fish.
3.Canning: Water Bath. In the 1800s, a French cook named Nicolas Appert, known as the “father of canning” invented the packing, heating, and sealing
technique that we still use today for food products. The process involves placing foods in canning jars and heating them to ahigh temperature to destroy the
microorganisms that cause food to spoil. During the heating process, air is pushed out of the jar, and as the cans cool, a vacuum seal forms. Canning in a bath of
boiling water is ideal for high-acid foods, like fruits and fruit juice, pickled vegetables, salsa, chutneys, vinegars, and condiments. Water bath canning requires
extended cooking time at a low temperature temperature to destroys the mold, yeast, and enzymes that cause spoilage while making a vacuum seal for long-term
storage.
4.Canning: Pressure Canning. The second primary type of home canning, pressure canning uses high temperatures (240°F) and special equipment to
preserve low-acid foods, like vegetables, dairy, meat and seafood, legumes, and soups.
5.Freezing. Freezing foods uses little specialized equipment, while preserving fresh flavors and textures. Freezing slows the growth of microorganisms and
enzymes that can cause food spoilage. For the best results, freeze room-temperature foods, remove all the air from the freezer bag, and consume within 6
months of freezing. Sealing frozen produce in vacuum-sealed bags prevents ice crystals from forming and can extend the shelf life of food.
6.Freeze-drying. Freeze-drying is a low-temperature dehydration process that involves freezing food and removing the ice by sublimation—turning ice into
vapor. This method can be done in a freezer (takes several weeks), on dry ice, or using a modern freeze-dryer unit, which can take less than 24 hours.
7.Fermentation. Fermentation is a chemical reaction in which microorganisms, such as bacteria or yeast, convert carbohydrates to alcohol or organic acids
under anaerobic conditions. This process creates some of our favorite funky foods like cheese, yogurt, kombucha, sauerkraut, kimchi, and sourdough bread.
8.Preserving in Salt and Sugar. Before industrial refrigeration, most foods were cured using sugar, salt, or a mixture of both. Salt and sugar reduce the
water content and inhibits microbial growth in meats, fruits, and vegetables aiding in preservation. Common sugar-preserved foods are jams and jellies, while salt
cod, salt pork, corned beef, and bacon are common foods preserved with salt.
9.Alcohol. Fruit has a long history of getting preserved in alcohol. During the eighteenth century in Europe, fruits like peaches, cherries, and apricots were
submerged in brandy and served as dessert after a meal. Alcohol draws water out of food, similar to salt and sugar, inhibiting microbial growth. This method is
great for making extracts and infused alcohols, like cordials and rumptopf, a German method of preserving summer fruit in alcohol.
10.Vinegar Pickling. Vinegar pickling creates a high acid environment that kills off microbes and causes food to change in flavor and texture. Vinegar, salt,
and sugar are heated and added to fruit or vegetables to make pickles of cucumber, okra, apples, beets, peppers, carrots, onions, cauliflower, green beans, and
plums.
11.Olive Oil Preserving. Extra-virgin olive oil is a natural preservative that prevents spoilage by isolating food from air, providing a seal that can slow down
oxidation and molding. It is used for preserving fresh herbs, vegetables, and fish. It’s important to keep food safety in mind when storing vegetables such
as garlic, mushrooms, chili peppers, or herbs in oil—these low-acid foods can be a source of bacteria and should be stored in the refrigerator as a precaution.
8. What are the different foodborne diseases.
6 Common Foodborne Illnesses & How to Prevent Them
•Norovirus.
•Salmonella.
•Clostridium perfringens.
•Campylobacter.
•E. coli.
•Listeria.
What is the meaning of foodborne diseases?
Foodborne illness is caused by consuming
contaminated foods or beverages. Many different
disease-causing microbes or pathogens can
contaminate foods, so there are many different types
of foodborne illnesses. Most foodborne diseases are
infections caused by a variety of bacteria, viruses,
and parasites.
9. What are various methods to Control food
adulteration?
10. Explain PFA–1954 Act.
THE PREVENTION OF FOOD ADULTERATION
ACT, 1954 (Amended in 1964, 1976, 1986)
The Act provides the protection from
adulteration / contamination of food that may
lead to the health risk of consumers. The Act
deals with the frauds also that can be
perpetrated by the dealers by supplying cheaper
or adulterated foods.
THE PREVENTION OF FOOD ADULTERATION ACT, 1954
(Amended in 1964, 1976, 1986) The Act provides the
protection from adulteration / contamination of food that
may lead to the health risk of consumers. The Act deals
with the frauds also that can be perpetrated by the dealers
by supplying cheaper or adulterated foods.
UNIT–X BALANCED DIET
LONG ESSAY
1. Define balanced diet. What are the factors you
would consider while planning a diet?
2. What is balanced diet? How do you plan a balanced diet for a
pregnant woman?
A balanced diet is one that fulfills all of a person's nutritional
needs. Humans need a certain amount of calories and nutrients to
stay healthy. A balanced diet provides all the nutrients a person
requires, without going over the recommended daily calorie intake.
There are seven essential factors for a balanced diet: carbs, protein, fat, fibre,
vitamins, minerals and water. The rough percentage of daily calories that
should come from each factor is shown in Table 10.01-Nov-2021
Eat less and in limited amounts: Saturated fat ...
Eat more: Raw and cooked vegetables & fruit ...
Eat in moderation: Lean cuts of beef, lamb, pork,
1.a diet consisting of a variety of different types of food and
providing adequate amounts of the nutrients necessary for
good health.
2."one of the most important things you can do for yourself
and your baby is eat a balanced diet"
A Pregnant Woman Should Include in Their Daily Diet at Least:
•Five servings of fresh fruits and vegetables (including at least one serving of a dark orange vegetable, two servings of dark green leafy vegetables, and one serving of
citrus fruit)
•Six servings of enriched, whole-grain breads and cereals. Three servings of nonfat or low-fat milk or milk products
•Two to three servings of extra-lean meats, chicken without the skin, fish, or cooked dried beans and peas
•Eight glasses of water
3. What is Therapeutic diet? What are the
modifications in diet? Plan a menu for
a diabetic person.
A therapeutic diet is a meal plan that controls the intake of certain
foods or nutrients. It is part of the treatment of a medical condition
and are normally prescribed by a physician and planned by a dietician.
A therapeutic diet is usually a modification of a regular diet.
Modified Diets
People going through chemotherapy may experience side
effects from treatment. A special diet may be recommended
to you if this happens. These special diets can help improve
symptoms. A registered dietitian working with your medical
team can help determine the best diet and meal plan for you.
Here is a summary of some of the modified diets that may
be recommended during cancer treatment.
Clear Liquid
This diet includes only clear liquids. It may be recommended if you have recently
had surgery, or if you have been having a lot of vomiting or diarrhea.
Full Liquid
This diet includes liquids and semi-liquids. It may be recommended if you were
recently on a clear liquid diet, but are ready to include more foods in your diet. It
may also be recommended for people who have difficulty swallowing solid
foods.
•Milk
•Yogurt without fruit pieces
•Ice cream and sherbet
•Milkshakes
•Strained cream soups
•Hot cereal
Soft/Low Fiber
A soft, low fiber diet avoids raw fruits and vegetables, nuts, beans, whole
grains, and foods that have skins and seeds. This diet may be
recommended for patients who are at risk for a bowel obstruction
(blockage).
Low Lactose
A low lactose diet avoids foods that contain lactose, a naturally
occurring milk sugar. This diet may be recommended to patients
who are lactose intolerant. It also may be necessary to follow a low
lactose diet if gas, bloating, or diarrhea develop during cancer
treatment.
High Calorie, High Protein
In order to maintain your weight throughout treatments, you may
need to eat foods or beverages that are high in calories and protein.
It may be necessary to add calorie boosters to your foods or
beverages or include oral nutrition supplements. This can help you
avoid or minimize weight loss and maximize energy and strength.
Carbohydrate-Controlled
A carbohydrate-controlled diet may be used for patients who
experience high blood sugars. This diet focuses on controlling servings
of carbohydrate foods. Examples of carbohydrate foods include grains,
starchy vegetables, fruits, beans, and dairy products
Diet modification is an important part
of self-management for patients with
diabetes and/or heart
disease (including coronary artery
disease, heart failure, and atrial
fibrillation)
4. What are weaning foods? Explain the
principles of weaning foods. What are the
advantages of breastfeeding?
Weaning foods are supplements to breast milk
pending the introduction of an adult diet. ...
With these requirements kept in mind, weaning
foods are usually formulated using a mixture of
cereals and legumes which guarantee a proper
balance of amino acids to provide a complete
protein.
For parents, the principles of weaning are to
be flexible, offer variety, keep calm and
show tolerance. Weaning is usually begun
between three and six months old. Premature
introduction of solids is inadvisable, as is
delaying beyond six months.
Some of the benefits of breastfeeding
are:
•your breast milk is perfectly designed for
your baby.
•breast milk protects your baby from
infections and diseases.
•breastfeeding provides health benefits for
you.
•breast milk is available for your baby
whenever your baby needs it.
5. What is menu planning? Discuss in detail
the steps involved in planning a menu.
6. Define therapeutic diets. Explain the
rapeuticdiet for cardiovascular disease.
Menu planning is the process to make the
list of food items going to serve in any
type of meal whether it is breakfast, lunch,
brunch or dinner.
7 Steps for Quick and Easy Menu Planning
1.Post an ongoing grocery list where it's easy to see. ...
2.Ask for meal ideas and share the work. ...
3.List your favourite seasonal meals ideas. ...
4.Find out what's on hand and what's on special to plan your meals.
...
5.Start planning! ...
6.Eat healthy meals and snacks! ...
7.Save time on meal planning.
A therapeutic diet is a meal plan that
controls the intake of certain foods or
nutrients. It is part of the treatment of a
medical condition and are normally
prescribed by a physician and planned by a
dietician. A therapeutic diet is usually a
modification of a regular diet.
Explain the rapeuticdiet for cardiovascular
disease.
{ EE QUE INTE ANS NOKANE }
7. Write a detailed account of nutritive values
of all food groups.
8. Write a detailed account of balanced diet
and factors affecting it.
Food groups and their
nutritional composition
Each food group provides
certain nutritional
benefits, so foods from
each group should be
consumed each day. The
key to a balanced diet is
to recognize that grains
(especially whole
grains), vegetables and
fruits are needed in
greater proportion than
foods from the meat, fish
& beans and milk groups.
What are the nutritional
value of main food
groups?
Enjoy food from
each of the five food
groups and you'll be
getting a fantastic
mix of the best
nutrients and
vitamins.
•1 Carbohydrates.
Carbohydrates give
you energy, calcium
and B vitamins. ...
•2 Protein. ...
•3 Dairy products. ...
•4 Fruit and
vegetables. ...
•5 Fats and sugars.
By having an idea of the balance in
your diet, it should be easier to
enjoy food and be healthy. There
are seven essential factors for a
balanced diet: carbs, protein, fat,
fibre, vitamins, minerals and
water. The rough percentage of
daily calories that should come
from each factor is shown in Table
10.01-Nov-2021
Eat less and in limited
amounts: Saturated fat ...
Eat in moderation: Lean cuts of
beef, lamb, pork, ...
Eat more: Raw and cooked
vegetables & fruit ...
A balanced diet is one that fulfills all of a person's
nutritional needs. Humans need a certain amount of
calories and nutrients to stay healthy. A balanced diet
provides all the nutrients a person requires, without
going over the recommended daily calorie intake.
What are the factors which affect diet?
The Factors That Influence Our Food Choices
•Biological determinants such as hunger,
appetite, and taste.
•Economic determinants such as cost, income,
availability.
•Physical determinants such as access,
education, skills (e.g. cooking) and time.
•Social determinants such as culture, family,
peers and meal patterns.
9. Discuss the nutritional requirements during
pregnancy and lactation.
10. What are the concepts of a balanced diet?
Discuss steps you would consider while
planning a diet for an expectant mother.
A balanced diet is a diet that contains differing kinds of foods in certain
quantities and proportions so that the requirement for calories,
proteins, minerals, vitamins and alternative nutrients is
adequate and a small provision is reserved for additional nutrients to
endure the short length of leanness.
•At least five portions of fruit and vegetables daily. Fresh, frozen,
canned, dried or juice all count. Choose fruit in its own juice or water,
rather than a sugary syrup and avoid vegetables tinned in salt water.
•Starchy foods (carbohydrates), such as potatoes, bread, pasta and
rice. These should make up just over one third of all the food you eat.
Choose wholegrain varieties rather than white, so you get plenty of
fibre. Leave the skin on potatoes as it makes them more nutritious for
you and your baby.
•Daily servings of protein, such as fish, lean meat, eggs, beans, nuts or
pulses.
•Dairy foods, such as milk, cheese and yoghurt.
•Two portions of fish a week, at least one of which should be oily, such
as salmon, sardines or mackerel.
11. Explain the nutritional
requirements during Infancy
12. Explain the nutritional requirements in old
age and plan menu for them.
Some of the nutrients babies need to grow and stay
healthy include:
•Calcium . Helps build strong bones and teeth.
•Fat. Creates energy, helps the brain develop, keeps skin and hair
healthy, and protects against infections.
•Folate. Helps cells divide.
•Iron. ...
•Protein and carbohydrates. ...
•Zinc.
Correct feeding in the first three years of life is
particularly important due to its role in
lowering morbidity and mortality, reducing
the risk of chronic disease throughout their life
span, and promoting regular mental and
physical development.
What Is the Recommended Daily Nutrition for Seniors?
•Fruits — 1½ to 2 ½ cups. ...
•Vegetables — 2 to 3½ cups. ...
•Grains — 5 to 10 ounces. ...
•Protein foods — 5 to 7 ounces. ...
•Dairy foods — 3 cups of fat-free or low-fat milk. ...
•Oils — 5 to 8 teaspoons. ...
•Solid fats and added sugars (SoFAS) — keep the amount of SoFAS
small.
Why is nutrition important for the elderly?
Good nutrition is important, no matter what your age.
It gives you energy and can help you control your
weight. It may also help prevent some diseases, such as
osteoporosis, high blood pressure, heart disease, type 2
diabetes, and certain cancers.
13. What is balanced diet? Discuss steps
that you consider while planning for
70 years person.
14. Define diet plan? Describe the role of a
nurse in planning a diet for an adult.
Most people associate diets with short-term weight loss and
restrictive food intake. However, a diet plan is tailored to an
individual's health status, weight and lifestyle, along with their weight
loss and health goals.
Food Intolerances: Dietary Antigen Profile
Nutrient Deficiency: ONE Profile
Health Assessment: Functional DX
Nurses play a key multidisciplinary role as they have the most contact
with patients and often initially provide nutrition screening, referral,
and facilitation of recommendations to adjust a diet plan and
implementation of a special diet modification with patients, their family,
or significant carer.
What is a good diet for a 70 year old man?
Eat a wide variety of foods from the five food groups
: plenty of colourful vegetables, legumes/beans;
fruit; grain (cereal) foods, mostly wholegrain and
high fibre varieties; lean meats and poultry, fish,
eggs, tofu, nuts and seeds; milk, yoghurt, cheese or
their alternatives, mostly reduced fat.
How can I be healthy at 70?
Maintain Healthy Sleep Habits
1.Maintain a regular sleep routine.
2.Avoid daytime naps.
3.Don't stay in bed awake for more than five to 10 minutes.
4.Don't watch TV, use the computer, or read in bed.
5.Drink caffeinated drinks like coffee, tea, and colas with
caution.
6.Have a quiet, comfortable, and dark bedroom. 2
15. What is the calorie requirement of
preschools? Prepare a diet plan for the
preschools to meet there quirements.
16. What is the calorie requirement of schools
age child? Prepare a diet plan for a 5 years
old school child.
17. Define balanced diet. Discuss the
importance of balanced diet.
18. Discuss the principles and points to be
considered while planning balanced diet.
A balanced diet supplies the nutrients your
body needs to work effectively. Without
balanced nutrition, your body is more prone to
disease, infection, fatigue, and low performance.
Children who don't get enough healthy foods
may face growth and developmental problems,
poor academic performance, and frequent
infections.
19. Discuss the dietary goals and guidelines
for calculating individual nutrients.
20. Discuss the nutritional requirements of infant. Discuss various
principles of weaning.
What are the goals of the Dietary Guidelines?
The purpose of the Dietary Guidelines for Americans is to provide advice
on what to eat and drink to build a healthy diet that can promote
healthy growth and development, help prevent diet-related chronic
disease, and meet nutrient needs.
What are the 5 main Dietary Guidelines?
The document addresses five major guidelines: 1) follow a healthy eating
pattern across the lifespan, 2) focus on variety, nutrient density, and amount,
3) limit calories from added sugars and saturated fats and reduce sodium
intake, 4) shift to healthier food and beverage choices, and 5) support
healthy eating ...
Dietary Goals
•Maintenance of a state of positive health and optimal performance in populations at
large by maintaining ideal body weight.
•Ensuring adequate nutritional status for pregnant women and lactating mothers.
•Improvement of birth weights and promotion of growth of infants, children and
adolescents to achieve their full genetic potential.
•Achievement of adequacy in all nutrients and prevention of deficiency diseases.
•Prevention of chronic diet-related disorders.
•Maintenance of the health of the elderly and increasing the life expectancy.
Dietary Guidelines
1.Eat variety of foods to ensure a balanced diet.
2.Ensure provision of extra food and healthcare to pregnant and lactating women.
3.Promote exclusive breastfeeding for six months and encourage breastfeeding till
two years or as long as one can.
4.Feed home based semi solid foods to the infant after six months.
5.Ensure adequate and appropriate diets for children and adolescents, both in health
and sickness.
6.Eat plenty of vegetables and fruits.
7.Ensure moderate use of edible oils and animal foods and very less use of ghee/
butter/ vanaspati.
8.Avoid overeating to prevent overweight and obesity.
9.Exercise regularly and be physically active to maintain ideal body weight.
10.Restrict salt intake to minimum.
Some of the nutrients babies need to grow and stay healthy include:
•Calcium . Helps build strong bones and teeth.
•Fat. Creates energy, helps the brain develop, keeps skin and hair healthy,
and protects against infections.
•Folate. Helps cells divide.
•Iron. ...
•Protein and carbohydrates. ...
•Zinc.
21. Explain various factors to be considered
while planning balanced diet.
22. Define menu planning. Mention the
principles of meal planning.
Menu planning is the process of
deciding what you will eat for each
meal, including main dishes, side
dishes, and desserts. It also entails
knowing how many meals to plan for
and when to serve them.
23. What is therapeutic diet? Enumerate
various principles of therapeutic diet.
24. Enumerate different types of therapeutic
diet and use of naturopathy diet in
maintaining health.
A therapeutic diet is a meal plan that controls the intake of certain
foods or nutrients. It is part of the treatment of a medical condition
and are normally prescribed by a physician and planned by a dietician.
A therapeutic diet is usually a modification of a regular diet.
The principles of diet therapy are to: • maintain good
nutritional status, correct deficiencies or disease, if any, •
provide rest to the body, • help metabolize the nutrients, and
• make changes in body weight, when necessary. Diet
therapy may include prescribing specialized dietary regimes
or meal plans.
1. What are the different food groups.
2. Define exclusive Breastfeeding and
advantages of Breast feeding
What are the basic food groups?
•breads, cereals, rice, pasta, noodles and other grains.
•vegetables and legumes.
•fruit.
•milk, yoghurt, cheese and/or alternatives.
•lean meat, fish, poultry, eggs, nuts and legumes.
Exclusive breastfeeding for optimal growth, development
and health of infants. ... Exclusive breastfeeding means that
the infant receives only breast milk. No other liquids or
solids are given – not even water – with the exception of oral
rehydration solution, or drops/syrups of vitamins, minerals or
medicines.
Explain the advantages of breastfeeding
NUTRITION.pptx
3. Define weaning and explain the
principles of weaning
4. What is colostrum
For parents, the principles of weaning are to be flexible, offer variety, keep
calm and show tolerance. Weaning is usually begun between three and six
months old. ... Foods during weaning should be given without added salt or
added sugar. A low-fat diet is not appropriate for babies.
Why is weaning important? Weaning is important because eating solid
foods helps your baby explore tongue, lip and jaw movements. Through
the weaning process, babies learn to chew and swallow before the end of
their first year.
What are the Stages of Weaning?
•Stage 1 – Introduction of solid foods – from around six
months.
•Stage 2 – More textures and tastes – from around seven
months.
•Stage 3 – Wider variety and family food – from around 9-12
months.
Colostrum is a breast fluid produced by humans,
cows, and other mammals before breast milk is
released. It's very nutritious and contains high
levels of antibodies, which are proteins that fight
infections and bacteria.
5. How does economic status and food
budget of the family affect menu
planning?
6. Define diet consistency. Classify diets based
on consistency.
A modified consistency diet provides foods that have a
texture. that is easier to eat. Foods can be chopped, ground or
pureed. The diet is based on your individual food tolerances. People
who.
What are the different diets modified in consistency?
Modified Diets
•Clear Liquid. This diet includes only clear liquids. ...
•Full Liquid. This diet includes liquids and semi-liquids. ...
•Soft/Low Fiber. ...
•Low Lactose. ...
•High Calorie, High Protein. ...
•Carbohydrate-Controlled. ...
•Key Points:
Economic decision factors such
as food price and income do
influence people's food choices.
Moreover, food costs are a barrier
for low income-families to healthier
food choices. Several studies
indicate that diet costs are
associated with dietary quality and
also food safety.
Factors affect meal planning which are as follows:
1. Economic factor: The amount and the kind of food for a
family depend on its income. With the decrease in income
percentage, expenditure food increases and hence more
careful efforts are required to plan meals. S
2.Season: Meals should be in accordance to the season. With
the change in season, availability of foodstuffs and our taste
also change. In summers, bottle gourd, ridge gourd, pumpkin,
tinder, bitter gourd, etc., are in abundance whereas carrots,
radish, tomato, peas, cauliflower, etc., in winters. Seasonal
foods are also more like able as well as nutritious.
3.Food availability: Availability of food also affects the meal
planning. A housewife should make maximum use of locally
produced foodstuffs because they are cheap, tasty and
compatible with the climate. For example, sea food is easily
available and cheap in coastal areas so it is the staple food of
the people living there.
4.Availability of time, energy and labor saving
devices: Meal planning is greatly affected by availability of
time, energy and labour saving devices with the housewife.
This is important in those cases where the housewife i also
working.
7. Discuss various special feeding methods.
8. Explain role of nurse in balanced diet.
Clinical nutrition can be taken
in three ways:
•Enteral. The term, enteral,
refers to nutrition administered
via the gastrointestinal tract. ...
•Oral. ...
•Tube Feeding. ...
•Parenteral.
Parenteral nutrition (PN) is the intravenous
administration (feeding into a vein) of nutrients
directly into the systemic circulation, bypassing
the gastrointestinal tract. ² It is a special liquid
mixture containing protein, carbohydrates, fats,
vitamins, minerals, and other nutrients needed
to live.
{ ITHINTE ANS NOKANE }
What is the nurses role in maintain
healthy nutritional balance?
Nurse maintains the adequate diet
plans for the client. 4. Helps in
monitoring the conditions of the client like
vomiting, input-output, electrolyte
monitoring, in order to add different
components in the diet.
9. What are the factors affecting menu planning. 10. Prepare diet plan for a schooler
Brain fuel: 5 food groups for successful
students.
•Oily fish, seeds, and nuts. ...
•Berries and other fruits. ...
•Dark chocolate. ...
•Whole grains. ...
•Tomatoes, broccoli, spinach.
11. What are objectives of planning a menu
to an infant?
12. What are factors promoting adequate
supply of breast milk
Why is it necessary to have a separate menu for infants?
nutrition needs which are appropriate for their
developmental stages. Increasing and varying food
texture for infants is essential for their oral motor
development (e.g. learning skills required for eating, such
as chewing) and to help them accept different food
textures.
What are the considerations when planning menus for children?
It is important to plan ahead when preparing meals for children, so
that a variety of food is offered.
...
Each midday and evening meal needs to include the
folllowing for each child:
•one serve of lean meat, poultry, fish or an alternative.
•one serves of bread, cereal or grains.
•one or two serves of vegetables.
Your milk supply depends on how often you nurse or
pump your breasts. The more you breastfeed or pump,
the more milk your body makes. So, if you seem to be
producing less milk than usual, nurse your baby more
often. You also can pump after nursing to help stimulate
more milk production.
What is a normal supply of breast milk?
Full milk production is typically 25-35 oz. (750-1,035 mL)
per 24 hours. Once you have reached full milk
production, maintain a schedule that continues producing
about 25-35oz of breastmilk in a 24 hour period.
How to increase breast milk production
1.Breastfeed more often. Breastfeed often
and let your baby decide when to stop
feeding. ...
2.Pump between feedings. Pumping between
feedings can also help you increase milk
production. ...
3.Breastfeed from both sides. ...
4.Lactation cookies. ...
5.Other foods, herbs, and supplements.
13. What are the reasons for weaning of infants.
Solid foods help babies to
practise lip, tongue and jaw
movements. Eating together
is also an important social
activity. It is thought that
babies can learn skills like
eating from watching others.
Weaning also provides a great
opportunity for all members of
your family to become
involved in feeding your baby.
{ ANS CHECK CHEYANAM }
15. Define Weaning 16. Diet for elderly.
Weaning is the process of gradually
introducing an infant human or another
mammal to what will be its adult diet while
withdrawing the supply of its mother's
milk. The process takes place only in
mammals, as only mammals produce
milk.
How can I eat healthy as I age?
•Fruits and vegetables (choose different types with bright colors)
•Whole grains, like oatmeal, whole-wheat bread, and brown rice.
•Fat-free or low-fat milk and cheese, or soy or rice milk that has added
vitamin D and calcium.
•Seafood, lean meats, poultry, and eggs.
•Beans, nuts, and seeds.
17. Explain Nurses role in importance of Breastfeeding.
18. Importance’s of Breastfeeding.
The nurse can provide
information about, and support
of, breast feeding. The prenatal
nurse can inform the mother of the
advantages of breast feeding to
herself and her baby. ... The
postpartum nurse can help breast
feeding to continue by providing
frequent maternal-infant contact
during the mother's hospital stay.
5 Benefits of Breastfeeding
•Breastmilk is the best milk. The nutrients
in breastmilk are unmatched by any other
first food your baby can receive. ...
•It boosts baby's immune system.
Breastmilk is a strong illness-inhibiting
food. ...
•It balances baby's belly. ...
•Breastmilk is easily digestible. ...
•Breastfeeding benefits mom, too!
Breast milk helps keep your baby healthy.
It supplies all the necessary nutrients in the proper
proportions. It protects against allergies, sickness,
and obesity. It protects against diseases, like diabetes
and cancer. It protects against infections, like ear
infections.
19. Chemical composition of Milk. 20. Explain the Nutritional needs of
teenagers
On dry basis, raw whole milk contains 29.36% fat, 26.98%
protein (22.22% casein, 4.76% whey proteins), 38.1%
lactose, and 5.56% ash. The composition of non-fat solids
of skim milk is: 52.15% lactose, 38.71% protein (31.18%
casein, 7.53% whey protein), 1.08% fat, and 8.06% ash.
Your teen should eat 2 cups of fruit and 2
½ cups of vegetables every day (for a
2,000 calorie diet). 1,300 milligrams (mg) of
calcium daily. Your teen should eat three 1-
cup servings of low-fat or fat-free calcium-
rich foods every day. Good sources include
yogurt or milk.
What is importance of nutritional needs
during adolescence?
Healthy eating during adolescence is
important as body changes during this
time affect an individual's nutritional and
dietary needs. Teens are becoming more
independent and making many food
decisions on their own. Many teens have a
growth spurt and an increase in appetite
and need healthy foods to meet their
needs.
21. What is Calcium requirements for a
pregnant and lactating woman.
22. Precaution of introduction of weaning diet.
Avoid giving your baby cow's milk until they are 1. Only
breast milk and infant formula are recommended until then. Your
baby does not need any water before 6 months, and they won't
need a lot of water even when they begin to eat solids.
The daily recommended dietary allowances (RDA) for
calcium in pregnancy and lactation is 1200 mg per day.
Pregnant and breastfeeding women should get 1,000 mg of calcium a
day. Healthy sources of calcium include low-fat dairy products,
calcium-fortified orange juice and milk-alternatives, cereals, and kale.
What is pregnancy and lactation?
Pregnancy and lactation are anabolic states that are
orchestrated via hormones to produce a redirection of
nutrients to highly specialized maternal tissues characteristic
of reproduction (i.e., placenta and mammary gland) and their
transfer to the developing fetus or infant.
23. Define Exclusive breastfeeding. 2. Explain 5 food group system
What is the 5 food groups?
As the MyPlate icon shows, the five
food groups are Fruits, Vegetables,
Grains, Protein Foods, and Dairy.
The 2015-2020 Dietary Guidelines for
Americans emphasizes the
importance of an overall healthy
eating pattern with all five groups as
key building blocks, plus oils.
Exclusive breastfeeding for optimal growth,
development and health of infants. ...
Exclusive breastfeeding means that the infant
receives only breast milk. No other liquids or
solids are given – not even water – with the
exception of oral rehydration solution, or
drops/syrups of vitamins, minerals or
medicines
SHORT ANSWERS
1. What is Food pyramid
.
3. Explain 11 food group system
4. Fruits and vegetables
The Food Pyramid is a visual representation of
how different foods and drinks contribute
towards a healthy balanced diet. The Food
Pyramid allows individuals the flexibility to choose
foods and drinks from each shelf depending on
their food preferences.
A diet rich in vegetables and fruits can lower blood pressure, reduce
the risk of heart disease and stroke, prevent some types of cancer,
lower risk of eye and digestive problems, and have a positive effect
upon blood sugar, which can help keep appetite in check.
Fruits and vegetables contain many vitamins
and minerals that are good for your health.
These include vitamins A (beta-carotene), C
and E, magnesium, zinc, phosphorous and
folic acid. Folic acid may reduce blood levels
of homocysteine, a substance that may be a
risk factor for coronary heart disease.
5 .Cereals.
6. Pulses.
7. What is Composition of Milk
8. Colostrum
Cereals are staple foods, and are
important sources of nutrients in both
developed and developing countries.
Cereals and cereal products are an
important source of energy,
carbohydrate, protein and fibre, as
well as containing a range of
micronutrients such as vitamin E,
some of the B vitamins, magnesium
and zinc.
Pulses provide protein and fibre, as
well as a significant source of vitamins
and minerals, such as iron, zinc, folate,
and magnesium, and consuming half a
cup of beans or peas per day can
enhance diet quality by increasing
intakes of these nutrients.
In general, the gross composition of cow's milk
in the U.S. is 87.7% water, 4.9% lactose
(carbohydrate), 3.4% fat, 3.3% protein, and
0.7% minerals (referred to as ash). Milk
composition varies depending on the species
(cow, goat, sheep), breed (Holstein, Jersey),
the animal's feed, and the stage of lactation.
Colostrum, a nutrient-rich fluid produced by
female mammals immediately after giving
birth, is loaded with immune, growth and
tissue repair factors. It is a complex
biological fluid, which helps in the development
of immunity in the newborn.
9. Explain Naturopathy diet.
10. What is Soft diet
11. What is Bland diet.
12. Explain Intravenous feeding
What is the Naturopathy diet?
Diet Therapy
Eliminative Diet: Liquids-Lemon, Citric
juices, Tender Coconut water, Vegetable
soups, Butter milk, Wheat Grass juices
etc. Soothing Diet: Fruits, Salads,
Boiled/Steamed Vegetables, Sprouts,
Vegetable chutney etc. Constructive Diet:
Wholesome flour, Unpolished rice, little
pulses, Sprouts, Curd etc.
A soft food diet, also called a bland
diet, is made up of foods that are
easy to digest. They're usually soft in
texture and low in fiber. The idea is to
eat foods that are easy to swallow and
that you don't need to chew much.
You'll need to avoid spicy, fried, or
gassy foods.
Parenteral nutrition, or intravenous feeding,
is a method of getting nutrition into your
body through your veins. Depending on
which vein is used, this procedure is often
referred to as either total parenteral nutrition
(TPN) or peripheral parenteral nutrition (PPN).
13. Explain Tube feeding
14. What are Clear fluids
15. What is Liquid diet
16. Breast milk
Breast milk is the best food for the newborn. Human milk
consists of 87% water, 1% protein, 4% lipid, and 7%
carbohydrate (including 1 to 2.4% oligosaccharides) .It also
contains many minerals (Calcium, Phosphorus, Magnesium,
Potassium, Sodium, etc…) and many vitamins.
Breast milk provides the
ideal nutrition for infants.
It has a nearly perfect
mix of vitamins,
protein, and fat --
everything your baby
needs to grow. ... Breast
milk contains antibodies
that help your baby fight
off viruses and bacteria.
Breastfeeding lowers
your baby's risk of
having asthma or
allergies
1.a diet
consisting of
food in liquid
form, especially
as prescribed
for medical
reasons.
2."doctors have
put him on a
liquid diet"
Tube feeding is a way of getting your body the
nutrition it needs. Tube feed is a liquid form of
nourishment that's delivered to your body through a
flexible tube. The nutrients within the tube feed are
similar to what you would get from normal food, and
are also digested in the same way.
Tube feeding is a special liquid food mixture
containing protein, carbohydrates (sugar), fats,
vitamins and minerals, given through a tube into the
stomach or small intestine.
These include water, broth, some juices without
pulp, and plain gelatin. They may be colored, but
they count as clear liquids if you can see through
them. Any foods that are considered liquid or partly
liquid at room temperature are allowed.
17. Exclusive breastfeeding
18. What is Semi solid diet
19. What are Supplementary and complementary
feeds
20. What is Beverage?
This category includes fruit juice, vegetable
juice, whole milk, sports drinks, vitamin-
enhanced waters, and alcoholic beverages.
Each has its pluses and minuses. One-
hundred-percent fruit juice has most of the
nutrients of the fruit itself, but it usually delivers
more energy.
Exclusive breastfeeding means
that the infant receives only
breast milk. No other liquids or
solids are given – not even water –
with the exception of oral
rehydration solution, or
drops/syrups of vitamins, minerals
or medicines
A semi-solid diet usually begins three to
four weeks following a gastric bypass
surgery. It is also referred as the
soft/pureed foods diet and is the third
stage of returning to solid foods
following surgery. This diet is designed
to retrain the stomach to begin eating
solid foods after consuming a liquid diet.
21. Mention the uses of Iodized Salt
22. What is Light diet
23. What is Protein diet.
A diet consisting of all foods allowed in a soft diet, plus
whole-grain cereals, easily digested raw fruits, and
vegetables. Foods are not pureed or ground. This diet is
used as an intermediate regimen for patients who do not
require a soft diet but are not yet able to resume a full diet.
What's considered light diet?
Pack the Pantry
•Fresh or frozen fruits and vegetables.
•Limit juice to 1 cup of 100% juice a day and eliminate
sugary drinks.
•Lean meats.
•Whole grain breads, pastas and brown rice.
•Skim milk.
•Nuts.
•Light or non-fat yogurt.
High-protein diets typically include large
quantities of protein and only a small amount
of carbohydrate. Most people can follow a
high-protein diet by eating meat, fish, dairy
products, beans and legumes, eggs, and
vegetables that are relatively rich in protein,
such as asparagus and spinach.
What do you eat on a protein diet?
For protein, you can eat fish,
poultry, red meat, low-fat cheese
(cottage cheese, feta, mozzarella,
Muenster), eggs, and tofu. Also
allowed: leafy green vegetables,
tomatoes, peppers, broccoli,
eggplant, zucchini, green beans,
asparagus, celery, cucumber, and
mushrooms.
What is the use of iodised salt ?
1) It is advised to use iodised salt to prevent goitre
(enlargement of the thyroid gland). 2) Iodine is required
for the proper functidttiftg of thyroid. 3) Iodine stimulates the
thyroid gland t&'produce thyroxin hormone. 4) This hormone
regulates carbohydrate, fat and protein metabolism in our
body.
Iodized salt is salt that contains small amounts
of sodium iodide or potassium iodide. It's
normal salt that has been sprayed with
potassium iodate. It looks and tastes the same!
UNIT–XI ROLE OF NURSE IN NUTRITIONAL PROGRAMME
SHORT ESSAY
1. Enumerate various national nutritional programmes of
India
2. List various agencies working towards food and
nutrition.
The Prime Minister's Overarching Scheme for Holistic Nutrition or POSHAN
Abhiyaan or National Nutrition Mission, is Government of India's flagship
programme to improve nutritional outcomes for children, pregnant women and
lactating mothers.
International organizations
•FAO: Food and Agriculture Organization of the United Nations, for a
world without hunger.
•WHO | World Health Organization.
•UNSCN - United Nations Standing Committee on Nutrition.
•WFP | United Nations World Food Programme - Fighting Hunger
Worldwide.
What is national and international agencies working towards
food and nutrition?
A number of agencies at national and international level are
working towards food and nutrition. ... The National
Institute of Public Cooperation and Child Development
(NIPCCD) is one of the three organizations working towards
food and nutrition, and it is registered under the Society's
Registration Act, 1860.
3. What are the various ways to assess the
nutritional status?
4. Define nutrition education. Explain in detail
the methods of imparting nutrition education.
Several formats for nutrition education tools have been applied in
multiple areas of clinical nutrition. These include guidelines, menu
approaches, counting methods, and exchange systems.
Guidelines such as the USDA My Plate are tools that provide basic
information to help people make healthy food choices.
5. Discuss the role of nurse in nutritional
education.
6. Explain National nutritional programmes (NNP).
The Integrated Nutrition Programme (INP) aims to
improve the nutritional status of all people living in
the Western Cape province. There are numerous
aspects to this programme. Nutrition services are
focused on the specific health needs of individuals
through the different life stages from newborn to old
age.
What is the function of a nutrition Programme?
Ultimately all nutrition programmes must aim to improve
nutritional status (reduce wasting, stunting, obesity or
micronutrient deficiencies, as appropriate) and this
improvement must be measurable using accepted
indicators, such as anthropometric status and/or biochemical
indicators of micronutrient status.
7. Explain Mid day meal programme.
8. Explain Vitamin A deficiency prophylaxis
programme.
Mid day meal programme is a programme introduced in all
government elimentary school to provide students with cooked
lunch.
Midday meal scheme refers to the government of India programme
introduced in all government elementary schools to provide children
with cooked lunch. ... On 28th November 2001, the Supreme Court asked
all state governments to begin this programme in their schools within 6
months.
Country: India
Launched: 1995
Vitamin A deficiency can result from inadequate intake, fat
malabsorption, or liver disorders. Deficiency impairs immunity and
hematopoiesis and causes rashes and typical ocular effects (eg,
xerophthalmia, night blindness). Diagnosis is based on typical ocular
findings and low vitamin A levels.
In 1970, the National Prophylaxis Programme Against
Nutritional Blindness was initiated as a centrally sponsored
scheme. Under this scheme, all children between ages of
one and three years were to be administered 200,000 IU of
Vitamin A orally once in six months.
How can we prevent vitamin A deficiency in our community?
Vitamin A intervention approaches are commonly grouped into two
main control strategies: (1) direct increase in vitamin A intake
through dietary modification with natural or fortified foods and
supplements and (2) indirect public health measures to control
disease frequency.
9. Explain National Iodine deficiency disorders
programme.
10. How can nutritional anemia be prevented.
The National Iodine Deficiency Disorders
Control Programme (NIDDCP) started in
our state since Dec'1989. It is a 100%
Central Plan Scheme. Iodine Deficiency
Disorders are a group of diseases
starting from a visible goitre in the neck
to many physical and mental disorder
like dwarf.
However, you can prevent anemia caused
by iron deficiency, vitamin B12 deficiency
and vitamin B9 deficiency by eating well.
This includes eating a diet with enough
foods that provide iron and these vitamins,
along with vitamin C food sources to help
with the absorption.
11. Explain ICDS programme.
Launched. 2 October 1975. Integrated Child Development Services
(ICDS) is a government program in India which provides nutritional
meals, preschool education, primary healthcare, immunization, health
check-up and referral services to children under 6 years of age and their
mothers.
What is the objectives of ICDS Programme?
The Integrated Child Development Services (ICDS) Scheme was
launched with the objectives (i) to improve the nutritional and health
status of children in the age-group 0-6 years;(ii) to lay the
foundation for proper psychological, physical and social
development of the child; (iii) to reduce the incidence of mortality,
NUTRITION.pptx
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NUTRITION.pptx

  • 2. UNIT–I INTRODUCTION Short Essay 1. Explain the history of nutrition. 2. Describe the concepts of nutrition The history of nutrition dates back to the dawn of humanity. Diet was largely determined by the availability and palatability of foods, and the teachings and techniques that were used to obtain and prepare food came from trial and error, and an incredible capacity of human inventiveness There are five key factors that make up a healthful diet: (1) An adequate diet, (2) A balanced diet, (3) Calorie control, (4) Moderation, and (5) Variety. Nutritional scientists discover the health effects of food and its nutrients by first making an observation. the act or process of nourishing or being nourished specifically : the sum of the processes by which an animal or plant takes in and utilizes food substances foods that are necessary for human nutrition.
  • 3. 3. Mention the role of nutrition in maintaining health. 4. Explain the nutritional problems of India. India is a developing country. There are many nutrition problems in communities. The major nutritional problems are protein energy mal- nutrition, Vitamin A deficiency, iron deficiency (anemia) and iodine disorders. Nutrition is a critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non- communicable diseases (such as diabetes and cardiovascular disease), and longevity. Healthy children learn better. Nutrition can help enhance athletic performance. An active lifestyle and exercise routine, along with eating well, is the best way to stay healthy. Eating a good diet can help provide the energy you need to finish a race, or just enjoy a casual sport or activity Why it's important •Reduce the risk of some diseases, including heart disease, diabetes, stroke, some cancers, and osteoporosis. •Reduce high blood pressure. •Lower high cholesterol. •Improve your well-being. •Improve your ability to fight off illness. •Improve your ability to recover from illness or injury.
  • 4. 7. Describe the role of food and its medicinal value. 8. Explain the Classification of foods. There are more than 40 different kinds of nutrients in food and they can generally be classified into the following 7 major groups: •Carbohydrates. •Proteins. •Fats. •Vitamins. •Minerals. •Dietary fibre. •Water. What is the role of food? A food is something that provides nutrients. ... energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy. What are the medicinal benefits of food? Heart health A healthy diet rich in fruits, vegetables, whole grains and low-fat dairy can help to reduce your risk of heart disease by maintaining blood pressure and cholesterol levels. High blood pressure and cholesterol can be a symptom of too much salt and saturated fats in your diet.
  • 5. 9. Define food standards and explain various food standards. 10. Explain with examples, food standardization system in India. food standard A set of criteria that a food must meet if it is to be suitable for human consumption, such as source, composition, appearance, freshness, permissible additives, and maximum bacterial content. A Dictionary of Food and Nutrition. food standard A set of criteria that a food must meet if it is to be suitable for human consumption, such as source, composition, appearance, freshness, permissible additives, and maximum bacterial content. A Dictionary of Food and Nutrition. How many standards of food are there? At present there are nearly 12,000 existing ISO standards, and this number is growing year by year. In 1998, the ISO published 1,058 new and revised International Standards. From the point of view of food standards, the activity of ISO Technical Committee No. What are the four levels of food standards? By practicing the four Cs of food hygiene – cross- contamination, cleaning, cooking and chilling – those working with food can avoid food poisoning and other illnesses. The Food Safety and Standards Act (FSS), 2006 is the primary law for the regulation of food products. This act also sets up the formulation and enforcement of food safety standards in India. The statutory powers that the Food Safety Standard Act, 2006, gives to the Food Safety and Standards Authority of India (FSSAI). What are the different types of food standard in India? The FSS Act took 7 older acts into one umbrella. •Prevention of Food Adulteration Act, 1954. •Fruit Products Order, 1955. •Meat Food Products Order, 1973. •Vegetable Oil Products (Control) Order, 1947. •Edible Oils Packaging (Regulation) Order 1988. •Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967.
  • 6. UNIT–II CARBOHYDRATES SHORT ESSAY 1. How are carbohydrates classified? List the sources and functions of carbohydrates. 2. Explain in detail digestion and absorption of carbohydrates. The goal of carbohydrate digestion is to break down all disaccharides and complex carbohydrates into monosaccharides f or absorption, although not all are completely absorbed in the small intestine (e.g., fiber). Digestion begins in the mouth with salivary amylase released during the process of chewing. Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks. Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organs.
  • 8. 3. Write note on excessive intake of carbohydrates and what happens in deficiency. 4. What is the calorific value of carbohydrate? List the key differences between Kwashiorkor and Marasmus. Excess carbohydrate intake places a large metabolic load on the body. When the body constantly has high levels of blood sugars (the end point of food sugar and starch) to deal with over time, this leads to weight gain, poor metabolic health and an increased risk of heart disease. Your body can store extra carbohydrates in your muscles and liver for use when you're not getting enough carbohydrates in your diet. A carbohydrate- deficient diet may cause headaches, fatigue, weakness, difficulty concentrating, nausea, constipation, bad breath and vitamin and mineral deficiencies. Carbohydrates provide 4 calories per gram, protein provides 4 calories per gram, and fat provides 9 calories per gram.
  • 10. 5. What is the daily requirement of carbohydrates? Explain the metabolism of carbohydrates. The Dietary Guidelines for Americans recommends that carbohydrates make up 45 to 65 percent of your total daily calories. So, if you get 2,000 calories a day, between 900 and 1,300 calories should be from carbohydrates. That translates to between 225 and 325 grams of carbohydrates a day.
  • 11. SHORT ANSWERS 1. Write the clinical features of Marasmus 2. Write the clinical features of Kwashiorkor 3. Sources of carbohydrate Carbohydrates are found in a wide array of both healthy and unhealthy foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. Which foods have carbohydrates? •Grains, such as bread, noodles, pasta, crackers, cereals, and rice. •Fruits, such as apples, bananas, berries, mangoes, melons, and oranges. •Dairy products, such as milk and yogurt. •Legumes, including dried beans, lentils, and peas. Symptoms of Marasmus •Weight loss •Stunted growth •Dry skin and eyes •Brittle hair •Diarrhea •Lower immunity •Stomach infection and lactose intolerance •Respiratory infections •Rickets due to calcium and vitamin D deficiency •Anemia due to iron deficiency •Impaired brain function and intellectual disability •Low blood pressure or hypotension •Low body temperature or hypothermia •Slow heart rate or bradycardia
  • 12. UNIT–III LIPIDS SHORT ESSAY 1. Describe lipids under the following headings, classification, function and food sources of fats. Food Sources of Lipids Commonly consumed oils are canola, corn, olive, peanut, safflower, soy, and sunflower oil. Foods rich in oils include salad dressing, olives, avocados, peanut butter, nuts, seeds, and some fish. Fats are found in animal meat, dairy products, and cocoa butter.
  • 14. 4. What are the sources of lipids? What is the calorific value and daily requirement of lipids? 9.2 kcal *1g of lipids generates 9.2 kcal (average). The dietary reference intake (DRI) for fat in adults is 20% to 35% of total calories from fat. That is about 44 grams to 77 grams of fat per day if you eat 2,000 calories a day. It is recommended to eat more of some types of fats because they provide health benefits.
  • 15. 5. Explain in detail digestion and absorption of fats. 6. Write note on excessive intake and deficiency of fats. In the stomach fat is separated from other food substances. In the small intestines bile emulsifies fats while enzymes digest them. The intestinal cells absorb the fats. Long-chain fatty acids form a large lipoprotein structure called a chylomicron that transports fats through the lymph system On one hand, inadequate intake of fat or fatty acids can result in specific fatty acid deficiencies and too low an energy density in the diet. On the other hand, excess fat intake can produce detrimental effects on serum lipids and has been implicated in the development of atherosclerosis.
  • 16. SHORT ANSWERS 1. What is calorific values of Lipids? 2. What are Refined Oils? 3. What is Emulsification? Refined oil is, well, 'refined' crude oil and is obtained by processing and chemically altering plant or vegetable oils while mustard oil is obtained by simply crushing the mustard seeds or by grinding the seeds with water and distilling the mixture to obtain pure natural mustard oil. Emulsification is the process of breaking down the fat into smaller blood cells which makes it easy for enzymes to function and digest food. Fat emulsification helps digest fats into fatty acids and glycerol that are easily absorbed by the small intestine. The calorific values of lipids and carbohydrates respectively, are 9.3 kcals/g and 4.5 kcals/g. The calorific value is determined by the presence of unoxidized atoms of carbon and hydrogen.
  • 17. 5. What is the deficiency of lipids called as? 6. What are the differences between essential and non essential fatty acids? 4. What are the effects of over consumption of Lipids? What are the effects over consumption of lipids? The main causes of unfavorable blood cholesterol values come from an overconsumption of saturated fats and trans fats. An increased intake of lipids is associated with heart disease, obesity, cardiovascular disease, and other problems. What is the deficiency of lipids called? Wolman's disease, also known as acid lipase deficiency, is a severe lipid storage disorder that is usually fatal by age 1.
  • 18. UNIT–IV PROTIENS SHORT ESSAY 1. How are proteins classified? What are the sources of proteins? What is the calorific value of protein? 2. What is PEM? Write note on excessive intake and deficiency symptoms of protein. •Fish. •Seafood. •Skinless, white-meat poultry. •Lean beef (including tenderloin, sirloin, eye of round) •Skim or low-fat milk. •Skim or low-fat yogurt. •Fat-free or low-fat cheese. •Eggs. https://edge.uacdn.net/K3KQS9HB4EPYJ9JZ2CDP/i mages/2.jpeg?w=768&fm=webp&q=25 This article lists 8 symptoms of low protein intake or deficiency. •What Is Protein Deficiency? Share on Pinterest. ... •Edema. ... •Fatty Liver. ... •Skin, Hair and Nail Problems. ... •Loss of Muscle Mass. ... •Greater Risk of Bone Fractures. ... •Stunted Growth in Children. ... •Increased Severity of Infections.
  • 19. 3. Explain in detail digestion, absorption, and metabolism of proteins. Protein digestion begins when you first start chewing. There are two enzymes in your saliva called amylase and lipase. They mostly break down carbohydrates and fats. Once a protein source reaches your stomach, hydrochloric acid and enzymes called proteases break it down into smaller chains of amino acids. Protein absorption refers to your body's ability to break down the animal or plant protein sources you ingest into individual building blocks (amino acids), then use those building blocks to make the proteins your body needs for everyday living, like maintaining and improving muscle strength. Protein metabolism denotes the various biochemical processes responsible for the synthesis of proteins and amino acids (anabolism), and the breakdown of proteins by catabolism. The steps of protein synthesis include transcription, translation, and post translational modifications.
  • 20. 4. List the functions of proteins. What is the daily requirement of protein for an adult? Here are 9 important functions of protein in your body. •Growth and Maintenance. Share on Pinterest. ... •Causes Biochemical Reactions. ... •Acts as a Messenger. ... •Provides Structure. ... •Maintains Proper pH. ... •Balances Fluids. ... •Bolsters Immune Health. ... •Transports and Stores Nutrients. According to the Dietary Reference Intake report for macronutrients, a sedentary adult should consume 0.8 grams of protein per kilogram of body weight, or 0.36 grams per pound. That means that the average sedentary man should eat about 56 grams of protein per day, and the average woman should eat about 46 grams.
  • 21. 5. Explain PEM. What is PEM and its symptoms? Clinical signs and symptoms of protein- energy malnutrition (PEM) include the following: Poor weight gain. Slowing of linear growth. Behavioral changes - Irritability, apathy, decreased social responsiveness, anxiety, and attention deficits. What is PEM and its causes? Protein-energy malnutrition (PEM) is a common childhood disorder and is primarily caused by deficiency of energy, protein, and micronutrients. PEM manifests as underweight (low body weight compared with healthy peers), stunting (poor linear growth), wasting (acute weight loss), or edematous malnutrition (kwashiorkor). Kwashiorkor and marasmus are the two forms of protein energy malnutrition.
  • 22. SHORT ANWERS 1. What are amino acids? 2. What are essential amino acids? 3. What are non-essential amino acids? 4. Mention the biological value of proteins? NONESSENTIAL AMINO ACIDS. Nonessential means that our bodies can produce the amino acid, even if we do not get it from the food we eat. Nonessential amino acids include: alanine, arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, and tyrosine. CONDITIONAL AMINO ACIDS. Biological value measures protein quality by calculating the nitrogen used for tissue formation divided by the nitrogen absorbed from food. This product is multiplied by 100 and expressed as a percentage of nitrogen utilized. Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism. Proteins are the major source of nitrogen in food.
  • 23. 5. What are complete proteins / first class proteins? 6. What are incomplete proteins / class II proteins? First Class protein or Complete protein, these are of animal sources, meat, fish, dairy, eggs. They have a good balance of the essential amino acids and are in similar proportions to those found in human tissues, muscles and organs. If the protein you eat doesn't have all the nine types of amino acids you need to get from food, it's called an "incomplete protein." Incomplete proteins examples include: Nuts and seeds. Whole grains (like brown rice or whole-wheat bread)
  • 24. 9. What is Kwashiorker? 10. Define Marasmas. Kwashiorkor is a severe form of malnutrition. It's most common in some developing regions where babies and children do not get enough protein or other essential nutrients in their diet. The main sign of kwashiorkor is too much fluid in the body's tissues, which causes swelling under the skin (oedema).
  • 25. UNIT–V ENERGY SHORT ANSWERS 1. What is Calorific Value? 2. Define Basal Metabolic Rate. 3. What is specific Dynamic Action of food? 4. What is Obesity? The calorific value of food indicates the total amount of energy, a human body could generate during its metabolism which is expressed in Kilojoules per 100 grams or 100 ml. The calorific value of food is generally expressed in kilocalories i.e. kcal. The unit of calorific value is kJ/kg or J/kg. The amount of heat energy produced on complete combustion of 1 kg of a fuel is called its calorific value. The basal metabolic rate (BMR) is the amount of energy that is expended at rest in a neutral environment after the digestive system has been inactive for about 12 hours. It is the rate of one's metabolism when waking in the morning after “fasting” during sleep. Overweight and obesity are defined as abnormal or excessive fat accumulation that presents a risk to health. A body mass index (BMI) over 25 is considered overweight, and over 30 is obese. Obesity is excess body weight. Obesity is influenced by a combination of factors, which usually results in consuming more calories. Foods have calories. That is, foods supply the body with energy, which is released when foods are broken down during digestion. Specific dynamic action (SDA), also known as thermic effect of food (TEF) or dietary induced thermogenesis (DIT), is the amount of energy expenditure above the basal metabolic rate due to the cost of processing food for use and storage.
  • 26. 5. What is Energy requirement of different categories of people? 6. How is Energy produced in our body? Explain 7. Explain various methods to assess obesity. 8. What are the factors which affect BMR? This energy comes from the food we eat. Our bodies digest the food we eat by mixing it with fluids (acids and enzymes) in the stomach. When the stomach digests food, the carbohydrate (sugars and starches) in the food breaks down into another type of sugar, called glucose.
  • 27. The energy requirement of an individual is the intake from food that will balance expenditure when an individual has a body size and composition, and level of physical activity, consistent with long-term good health and that will allow for the maintenance of an economically necessary What are the energy requirement for different individuals? The average allowance for men of reference size (77 kg) is 2,300 kcal/day; for women, it is 1,900 kcal/day. A normal variation of ±20% is accepted as for younger adults. The requirements of persons beyond age 75 are likely to be somewhat less as a result of reduced body size, REE, and activity.
  • 28. 9. Difference between actual calorific value and physiological value 10. Define Energy 11. Define Calorie 12. What is the measurement of Energy Energy is defined as the capacity to do work. Through the process of digestion, we convert the food we eat to energy. This food energy is calculated as Calories (C) or kilocalories (kcal) or Joules (J). A calorie is a unit of energy. When you hear something contains 100 calories, it's a way of describing how much energy your body could get from eating or drinking it. Calorie: The a unit of energy used to measure the energy in nutrition/food and 1 Calorie is equal to 1000 kilocalories.
  • 29. 13. Define Actual Calorific Values of food. 14. Define Physiological Calorific Value of food. 15. What is the significance of BMR. The actual amount of energy liberated in the body from carbohydrates, proteins and fats is called physiologic value of food. A food calorie is actually a “kilocalorie.” In other words it is the amount of energy needed to raise the temperature of one liter of water by one degree. Originally, the calorie content of a food was measured in a calorimeter. { CHECK CHEYANNE }
  • 30. UNIT–VI VITAMINS SHORT ESSAYS 1. Define Vitamins, Classify Vitamins; explain the dietary sources daily requirements of vitamin A 2. Define Vitamins. Classify vitamins; explain the dietary sources daily requirements, absorption, functions, deficiency of Vitamin D Vitamins are substances that our bodies need to develop and function normally. They include vitamins A, C, D, E, and K, choline, and the B vitamins (thiamin, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate/folic acid). What is the daily requirement of vitamin A? The recommended daily amount of vitamin A is 900 micrograms (mcg) for adult men and 700 mcg for adult women. The top food sources of vitamin A in the U.S. diet include dairy products, liver, fish, and fortified cereals; the top sources of provitamin A include carrots, broccoli, cantaloupe, and squash [4,5]. Table 2 suggests many dietary sources of vitamin A. The vitamin D that is consumed in food or as a supplement is absorbed in the part of the small intestine immediately downstream from the stomach. Stomach juices, pancreatic secretions, bile from the liver, the integrity of the wall of the intestine — they all have some influence on how much of the vitamin is absorbed.
  • 31. 3. Define Vitamins. Mention fat soluble Vitamin .Explain Vitamin K in detail. 4. Explain the dietary sources, functions, deficiency manifestations and daily requirements of Vitamin C. Fat-soluble vitamins are absorbed along with fats in the diet and are stored in the body's fatty tissue and in the liver. They are found in many plant and animal foods and in dietary supplements. Vitamins A, D, E, and K are fat- soluble. Vitamin K refers to a group of fat-soluble vitamins that play a role in blood clotting, bone metabolism, and regulating blood calcium levels. The body needs vitamin K to produce prothrombin, a protein and clotting factor that is important in blood clotting and bone metabolism. ... It is the main type of dietary vitamin K. Good sources of vitamin C •citrus fruit, such as oranges and orange juice. •peppers. •strawberries. •blackcurrants. •broccoli. •brussels sprouts. •potatoes.
  • 32. 5. Describe the dietary sources, deficiency manifestations and daily requirements of thiamine Food Sources •Fortified breakfast cereals. •Pork. •Fish. •Beans, lentils. •Green peas. •Enriched cereals, breads, noodles, rice. •Sunflower seeds. •Yogurt. Early symptoms of thiamin deficiency are vague. They include fatigue, irritability, poor memory, loss of appetite, sleep disturbances, abdominal discomfort, and weight loss. Eventually, a severe thiamin deficiency (beriberi) may develop, characterized by nerve, heart, and brain abnormalities. 6. Describe the dietary sources, deficiency manifestations and daily requirements of riboflavin. Good sources of riboflavin include: •milk. •eggs. •fortified breakfast cereals. •mushrooms. •plain yoghurt. A combination of criteria is used to estimate the Recommended Dietary Allowance (RDA) for riboflavin, including the erythrocyte glutathione reductase activity coefficient and urinary riboflavin excretion. The RDA for riboflavin for adults is 1.3 mg/day for men and 1.1 mg/day for women. RDA for Children: 1–3 years RDA for Girls: 9–13 years
  • 33. 7. What is the requirement and functions of vitamin D? 8. What are the sources and functions of vitamin K? The recommended daily amount of vitamin D is 400 international units (IU) for children up to age 12 months, 600 IU for people ages 1 to 70 years, and 800 IU for people over 70 years. Vitamin D is involved in calcium absorption, immune function, and protecting bone, muscle, and heart health. It occurs naturally in food and your body can also produce it when your skin is exposed to sunlight. Pharmacological class: Dietary supplement Food Sources •Phylloquinone. Green leafy vegetables including collard and turnip greens, kale, spinach, broccoli, Brussels sprouts, cabbage, lettuces. Soybean and canola oil. Salad dressings made with soybean or canola oil. ... •Menaquinones. Natto (fermented soybeans) Smaller amounts in meat, cheese, eggs. Health benefits and sources of vitamin K. Vitamin K refers to a group of fat-soluble vitamins that play a role in blood clotting, bone metabolism, and regulating blood calcium levels. The body needs vitamin K to produce prothrombin, a protein and clotting factor that is important in blood clotting and bone metabolism.
  • 34. 9. What are the sources, function, and deficiencies of vitamin C ? 10. What are water soluble vitamins? Write a note on functions and deficiency of thiamine. Vitamin C, also known as ascorbic acid, has several important functions. •helping to protect cells and keeping them healthy. •maintaining healthy skin, blood vessels, bones and cartilage. •helping with wound healing. What are the sources of Vit C? Citrus fruits, tomatoes and tomato juice, and potatoes are major contributors of vitamin C to the American diet [8]. Other good food sources include red and green peppers, kiwifruit, broccoli, strawberries, Brussels sprouts, and cantaloupe What is the deficiencies of vitamin C? Persistent lack of vitamin C in your diet can lead to a condition called scurvy. Symptoms of scurvy include easy bruising, easy bleeding and joint and muscle pains. Vitamin C deficiency can be treated with supplements of vitamin C and a diet rich in vitamin C. The water-soluble vitamins include Vitamin C and Vitamin B complex (thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, biotin, folate, and cobalamin).
  • 35. 11. What are fat soluble vitamins? Write a note on vitamin A. Fat-soluble vitamins are absorbed along with fats in the diet and are stored in the body's fatty tissue and in the liver. They are found in many plant and animal foods and in dietary supplements. Vitamins A, D, E, and K are fat- soluble. A nutrient that the body needs in small amounts to function and stay healthy. Vitamin A helps in vision, bone growth, reproduction, growth of epithelium (cells that line the internal and external surfaces of the body), and fighting infections. It is fat-soluble (can dissolve in fats and oils). Function. Vitamin A helps form and maintain healthy teeth, skeletal and soft tissue, mucus membranes, and skin. It is also known as retinol because it produces the pigments in the retina of the eye. Vitamin A promotes good eyesight, especially in low light.
  • 36. SHORT ANSWERS 1. Explain functions of Vitamin A 2. Explain deficiency and hypervitaminosis of Vitamin A 3. Explain functions of Vitamin D 4. Mention deficiency and hypervitaminosis of Vitamin D Vitamin D deficiency can lead to a loss of bone density, which can contribute to osteoporosis and fractures (broken bones). Severe vitamin D deficiency can also lead to other diseases. In children, it can cause rickets. Rickets is a rare disease that causes the bones to become soft and bend. What is Hypervitaminosis of vitamin D? Vitamin D toxicity, also called hypervitaminosis D, is a rare but potentially serious condition that occurs when you have excessive amounts of vitamin D in your body. Vitamin D toxicity is usually caused by large doses of vitamin D supplements — not by diet or sun exposure. Hypervitaminosis A is usually caused by chronic and excessive intake, generally for weeks or months together, of preformed vitamin A (as retinol or its estrified form). Excessive use of food supplements containing vitamin A, or food fads of intake of organ meat may be the cause. What is the deficiency disease of vitamin A? Night blindness is one of the first signs of vitamin A deficiency. In its more severe forms, vitamin A deficiency contributes to blindness by making the cornea very dry, thus damaging the retina and cornea. https://slideplayer.com/slide/16562819/96/images/13/Vitamin+A+Deficienc y+and+Toxicity.jpg
  • 37. 5. Write a short essay on Vitamin E 6. Write a short essay on Vitamin K 7. Define Vitamins. Classify vitamins 8. What are fat soluble vitamins Vitamins are substances that our bodies need to develop and function normally. They include vitamins A, C, D, E, and K, choline, and the B vitamins (thiamin, riboflavin, niacin, pantothenic acid, biotin, vitamin B6, vitamin B12, and folate/folic acid). Fat-soluble vitamins are absorbed along with fats in the diet and are stored in the body's fatty tissue and in the liver. They are found in many plant and animal foods and in dietary supplements. Vitamins A, D, E, and K are fat- soluble.
  • 38. 10. What are functions of Vitamin C 11. List the deficiencies of Vitamin C 12. Mention the B complex Vitamins and sources 13. Mention deficiency disorders of B complex vitamins
  • 40. 9. What is the role of Vitamin A in vision?
  • 42. 14. Mention sources, requirements and deficiency of vitamin C 15.What is vitamin K. Sources, uses and requirements 16. Explain vitamin A. deficiency & effects. What are the sources and deficiency of vitamin C? Vitamin C, also known as ascorbic acid, is necessary for the growth, development and repair of all body tissues. It's involved in many body functions, including formation of collagen, absorption of iron, the proper functioning of the immune system, wound healing, and the maintenance of cartilage, bones, and teeth. What is the daily requirement of vitamin C? For adults, the recommended daily amount for vitamin C is 65 to 90 milligrams (mg) a day, and the upper limit is 2,000 mg a day. Although too much dietary vitamin C is unlikely to be harmful, megadoses of vitamin C supplements might cause: Diarrhea. Vitamin K is a nutrient that the body needs to stay healthy. It's important for blood clotting and healthy bones and also has other functions in the body. If you are taking a blood thinner such as warfarin (Coumadin®), it's very important to get about the same amount of vitamin K each day. Food Sources •Phylloquinone. Green leafy vegetables including collard and turnip greens, kale, spinach, broccoli, Brussels sprouts, cabbage, lettuces. Soybean and canola oil. Salad dressings made with soybean or canola oil. ... •Menaquinones. Natto (fermented soybeans) Smaller amounts in meat, cheese, eggs. Vitamin K helps to make various proteins that are needed for blood clotting and the building of bones. Prothrombin is a vitamin K-dependent protein directly involved with blood clotting. Osteocalcin is another protein that requires vitamin K to produce healthy bone tissue. Adults need approximately 1 microgram a day of vitamin K for each kilogram of their body weight. For example, someone who weighs 65kg would need 65 micrograms a day of vitamin K, while a person who weighs 75kg would need 75 micrograms a day. What are the effects of vitamin A? Here are 6 important health benefits of vitamin A. •Protects Your Eyes From Night Blindness and Age-Related Decline. Share on Pinterest. ... •May Lower Your Risk of Certain Cancers. ... •Supports a Healthy Immune System. ... •Reduces Your Risk of Acne. ... •Supports Bone Health. ... •Promotes Healthy Growth and Reproduction.
  • 43. 18. Mention sources, requirements, deficiency disorders of Riboflavin 19. Mention sources, requirements, deficiency disorders of Vitamin B3 20.Mention sources, requirements, deficiency disorders of Vitamin B9 21. Mention sources, requirements, deficiency disorders of Vitamin B12
  • 45. SHORT ANSWERS 1. Define Pro-vitamins. 2. What are Carotenes 3. Define Night blindness 4. Define Exophthalmia Carotenoids are pigments in plants, algae, and photosynthetic bacteria. These pigments produce the bright yellow, red, and orange colors in plants, vegetables, and fruits. Carotenoids act as a type of antioxidant for humans. Carotenoids are a class of phytonutrients ("plant chemicals") and are found in the cells of a wide variety of plants, algae and bacteria. They help plants absorb light energy for use in photosynthesis. Night blindness (nyctalopia) is your inability to see well at night or in poor light such as in a restaurant or movie theater. It is often associated with an inability to quickly adapt from a well-illuminated to a poorly illuminated environment. abnormal protrusion of the eyeball, as caused by hyperthyroidismAlso called: proptosis, ocular proptosis.
  • 46. 5. What is the cause of Rickets 7. Vitamin E has selenium sparing action. Give reason. 8. What is caused by Tonicity of Vitamin A The most common cause of rickets is a lack of vitamin D or calcium in a child's diet. Both are essential for children to develop strong and healthy bones. Sources of vitamin D are: sunlight – your skin produces vitamin D when it's exposed to the sun, and we get most of our vitamin D this way. Vitamin E, an antioxidant present in the cell membrane, prevents the formation of harmful free radicals. Selenium functions throughout the cell to destroy peroxides, another harmful compound. This explains why selenium will correct some deficiency symptoms of vitamin E and not others. Vitamin A toxicity can be caused by ingesting high doses of vitamin A—acutely (usually accidentally by children) or chronically (eg, as megavitamin therapy or treatment for skin disorders). Acute toxicity causes rash, abdominal pain, increased intracranial pressure, and vomiting. Is vitamin A toxicity common? In chronic toxicity, intake is over a longer duration. The most common adverse effect of topical retinoids is skin irritation, notably erythema and peeling. The most severe adverse effect of systemic retinoids is teratogenicity. Each year, in the US alone over 60,000 cases of Vitamin toxicity are reported
  • 47. 9. What is sources of Vitamin D 10. Define Beri–Beri 11. What is Cheilosis 12. Define Pellagra Good sources of vitamin D •oily fish – such as salmon, sardines, herring and mackerel. •red meat. •liver. •egg yolks. •fortified foods – such as some fat spreads and breakfast cereals. A disorder of the lips often due to riboflavin deficiency and other B-complex vitamin deficiencies and characterized by fissures, especially in the corners of the mouth. Pellagra is a disease caused by low levels of niacin, also known as vitamin B-3. It's marked by dementia, diarrhea, and dermatitis, also known as “the three Ds”. If left untreated, pellagra can be fatal. Pellagra is a disease that occurs when a person does not get enough niacin (one of the B complex vitamins) or tryptophan (an amino acid). Beriberi is a disease in which the body does not have enough thiamine (vitamin B1). beriberi, nutritional disorder caused by a deficiency of thiamin (vitamin B1) and characterized by impairment of the nerves and heart. General symptoms include loss of appetite and overall lassitude, digestive irregularities, and a feeling of numbness and weakness in the limbs and extremities. 6. Mention the cause of Osteomalacia
  • 48. 13. Define Pernicious anemia 14. What is Vitamin B12 15. Define Megaloblastic anemia 16. Define Scurvy 17. Define Wernicke’s encephalopathy Pernicious anemia (per-NISH-us uh-NEE-me-uh) is a condition in which the body can't make enough healthy red blood cells because it doesn't have enough vitamin B12. Vitamin B12 is a nutrient found in some foods. The body needs this nutrient to make healthy red blood cells and to keep its nervous system working properly. Vitamin B-12 (cobalamin) plays an essential role in red blood cell formation, cell metabolism, nerve function and the production of DNA, the molecules inside cells that carry genetic information. Food sources of vitamin B-12 include poultry, meat, fish and dairy products. Megaloblastic anemia is one form of macrocytic anemia in which red blood cells become enlarged and oval-shaped. It is caused by deficiencies of vitamin B12 (cobalamin) or folate. Wernicke encephalopathy is an acute neurological condition characterized by a clinical triad of ophthalmoplegia, ataxia, and confusion. This disease is caused by thiamine deficiency, which primarily affects the peripheral and central nervous systems. Scurvy is easily treated by adding some vitamin C to your diet such as fresh fruit and vegetables. A GP may also recommend taking vitamin C supplements (also called ascorbic acid) until you feel better. Most people treated for scurvy feel better within 48 hours and make a full recovery within 2 weeks.
  • 49. UNIT–VII MINERALS SHORTESSAY 1. Discuss the role of minerals in the body. 2. Explain the absorption, storage and excretion of calcium. Add a note on factors affecting calcium absorption. Minerals are important for your body to stay healthy. Your body uses minerals for many different jobs, including keeping your bones, muscles, heart, and brain working properly. Minerals are also important for making enzymes and hormones. ... You only need small amounts of trace minerals. How is calcium stored in the body? Nearly all the calcium in the body is stored in bone tissue. But a small amount (around 1%) circulates dissolved in the blood and other body fluids or is inside our cells. This is needed for: keeping bones and teeth healthy.
  • 50. 3. Explain the digestion, absorption, transport, storage and exertion of Iron. 4. What is daily requirement and functions of calcium ABSORPTION TRANSPORT
  • 51. Where does iron get stored? liver Most of your body's iron is in the haemoglobin of your red blood cells, which carry oxygen to your body. Extra iron is stored in your liver and is used by your body when your dietary intake is too low. If you don't have enough iron in your diet, your body's iron stores get lower over time. Iron excretion is believed to occur at a basal rate irrespective of iron levels and is associated with processes such as turnover of intestinal epithelium, blood loss, and exfoliation of dead skin. Here we explore iron excretion in a mouse model of iron excess due to inherited transferrin deficiency.
  • 52. 5. Mention the functions of Iron 6. Mention the functions of copper Iron's main purpose is to carry oxygen in the hemoglobin of red blood cells throughout your body so your cells can produce energy. Also, iron improves oxygen storage through myoglobin. Myoglobin is a protein containing iron which transports and stores oxygen within your muscles. Copper works with iron to help the body form red blood cells. It also helps keep the blood vessels, nerves, immune system, and bones healthy. Copper also aids in iron absorption
  • 53. 7. Mention the function and deficiency of Phosphorus 8. Mention the functions of Zinc Phosphorus is a mineral that makes up 1% of a person's total body weight. It is the second most abundant mineral in the body. It is present in every cell of the body. Most of the phosphorus in the body is found in the bones and teeth. Zinc, a nutrient found throughout your body, helps your immune system and metabolism function. Zinc is also important to wound healing and your sense of taste and smell. With a varied diet, your body usually gets enough zinc. Food sources of zinc include chicken, red meat and fortified breakfast cereals.
  • 54. 9. What are sources and deficiency of Minerals?
  • 55. UNIT–VIII WATER & ELECTROLYTES SHORT ANSWERS 1. How is water distributed in the body 2. What is over hydration and water intoxication? Water is distributed in the body among two main compartments: intracell ular and extracellular. The intracellular compartment is the largest, representing about two thirds of body water.
  • 56. 3. Define dehydration. 4. Explain ORT / ORS Oral rehydration solutions (ORS) are used to treat dehydration caused by diarrhea, a common illness in travellers. Unlike other fluids, the ratio of the ingredients in an ORS matches what the body needs to recover from a diarrheal illness. Oral rehydration therapy (ORT) treats dehydration caused by severe diarrhea through the replacement of lost fluids. Oral rehydration solution (ORS) is one liter of water, six teaspoons of sugar, and a half teaspoon of salt. This simple mixture has saved millions of lives and costs just pennies. Dehydration occurs when you use or lose more fluid than you take in, and your body doesn't have enough water and other fluids to carry out its normal functions. If you don't replace lost fluids, you will get dehydrated.
  • 57. 5. What is the daily requirement of Water? 6. What is Electrolyte imbalance? Electrolyte imbalance, or water-electrolyte imbalance, is an abnormality in the concentration of electrolytes in the body. Electrolytes play a vital role in maintaining homeostasis in the body. They help to regulate heart and neurological function, fluid balance, oxygen delivery, acid–base balance and much more. About 15.5 cups (3.7 liters) of fluids a day for men. About 11.5 cups (2.7 liters) of fluids a day for women.
  • 58. 7. What is Normal ranges of plasma electrolyte.? The normal range of phosphate in the plasma is generally between 0.8 to 1.3 mmol/L. The signs and symptoms of either abnormal reading are usually subtle. Phosphate: 0.8-1.5 mmol/L. Potassium: 3.5- 5 mmol/L. Pyruvate: 300-900 µg/dL. Sodium: 135-145 mmol/L What are the normal electrolytes? Sodium, potassium, and chloride are the significant electrolytes along with magnesium, calcium, phosphate, and bicarbonates. Electrolytes come from our food and fluids. These electrolytes can have an imbalance, leading to either high or low levels. What are plasma electrolytes? In clinical work, the most commonly measured electrolytes in plasma are sodium, potassium, and chloride. These variables are assessed in their own right and are used to derive other variables, such as tonicity, water balance, anion gap, strong ion difference, and strong ion gap.
  • 59. UNIT–IX COOKERY RULES & PRESERVATION OF NUTRIENTS 1. Explain the various methods of cooking and its effect on nutrients. LONG ESSAY 2. Write a note on household methods of preservation of foods. What are the golden rules to prevent vitamin loss? Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour. Take advantage of as many vitamins as possible by following these tips: •Keep skins on when possible. •Avoid continuous reheating of food. •Use a minimal amount of cooking liquid. •Choose steaming over boiling. •When you do boil, retain the cooking liquid for a future use (like soups and stocks) •Use the microwave. { ITHINTE ANS NOKANE }
  • 60. 3. Describe personal hygiene of food handlers. Explain the signs of good meat hygiene and hygiene of slaughter houses. 4. a. What are food additives? Enumerate the classification of food additives . b. Write a note on food adulteration. They should be of light color, preferably white and be clean and tidy. Hands and arms should be washed and knives and equipments regularly sterilized using hot water. 15. Slaughter House Cleaning • Proper cleaning and sanitation of the slaughter floor, walls and equipment should occur daily. What is the significance of hygiene in slaughtering? eliminate the risk of bacterial infection and food poisoning with meat as the vehicle of transmission; prevent spoilage or putrefaction and thereby enhance the keeping quality and safety of meat; secure meat of good eating quality, appearance and aesthetic value through proper handling. Food adulteration is an act of adding or mixing of poor quality, inferior, harmful, substandard, useless or unnecessary substances to food. ... Adulterated food is dangerous because it may be toxic and can affect health and it could deprive nutrients essential for proper growth and development of a human being.
  • 61. 5. Define Cooking; explain the principles of cooking.. 6. Discuss the various methods of cooking with examples How many principles of cooking are there? 12 General Principles of Cooking ~1866 – Convivial Supper. 1.The object of cooking is to make food healthful, and palatable; the secrete (sic) is therefore, how to combine elements and flavors, so as to produce the best results. 2.The best meat requires the simplest preparation. 3.A cardinal principle in cooking is cleanliness; a dirty cook cannot be a good cook, because all her dishes, no matter how distinct in quality, or costly in material, will taste as if, to use a common expression, they were “cooked in one pot”. 4.As a general rule, to which there are very few exceptions, cook long and slowly, to cook well, and let the heat reach every part as evenly as possible. 5.Fresh meats, and fish are better than corned, pickled, or smoked provisions; and the flesh of grown animals, (beef or mutton), is to be preferred to young beasts, such as veal or lamb. 6.The natural order in cooking meats or fish, excepting oysters, is first to broil, second to boil, third to roast, fourth to stew, fifth to bake, and sixth to fry; and never to fry, as long as there is another method left. 7.To retain the juices in boiled meat, keep it in mass and plunge it in boiling water; this coagulates the outer coating and prevents the escape of the juices, or soluble matter. To extract the juices for soup, cut it up in small pieces, and put it in cold water; this draws out all the strength, making good soup, but poor meat. 8.Air should have access to roasting meat, hence spit roasting before a fire, is found much better than roasting in a closed oven. 9.Always retain as much as possible of the the distinctive flavor of every article of food used; mixtures which make all dishes taste alike, are dyspepsia breeding, as well as appetite killing. 10.Carefully avoid placing articles in contact, which have no affinity, such as fish and meat, etc. It is sufficient for people to do that in their stomachs. 11.A light hand in making, a quick step in baking, maketh a good conscience for eating bread, puddings, and pies. 12.Food for the well, is better than physic for the sick. Bad cooking is a crime; it is the cause of dyspepsia, and a host of other evils. A woman convicted of it ought to be arranged for manslaughter.
  • 62. 7. What is effect of cooking on food? Explain with examples. 8. Define food hygiene and discuss various methods of food storage. Cooking food improves digestion and increases the absorption of many nutrients ( 1 , 2 ). For example, the protein in cooked eggs is 180% more digestible than that of raw eggs ( 3 ). However, some cooking methods reduce several key nutrients. Food hygiene is defined as 'the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use'. Home Food Preservation – 10 Ways to Preserve Food at Home •Minimal Processing – Root Cellars, Cool Storage and Room Temperature Storage. •Drying/Dehydrating. •Canning – Water Bath Canning, Steam Canning and Pressure Canning. ... •Freezing. •Freeze Drying. •Fermentation. •Preserving in Salt and Sugar. •Immersion in alcohol.
  • 63. 9. Define food adulteration, types of adulterants and legislature measures to control it. Food adulteration is an act of adding or mixing of poor quality, inferior, harmful, substandard, useless or unnecessary substances to food. ... Adulterated food is dangerous because it may be toxic and can affect health and it could deprive nutrients essential for proper growth and development of a human being. The need for a Central legislation was felt. Thus, the Prevention of Food Adulteration Act, 1954 was enacted by the Union legislature to tackle the problem of food adulteration which was rampant in the country. This Act was in operation until it was repealed in 2006 by the Food Safety and Standard Act, 2006. What are the steps taken by the government to stop adulteration? To prevent food adulteration regular surveillance, monitoring, inspection and random sampling of food products, including edible oil, are being carried out by Food Safety Officers of States/UT and action has been initiated against as per the provisions of FSS Act, 2006 against the defaulting Food Business Operators.
  • 64. SHORT ESSAY 1. What are purposes of cooking? 2. What are different methods of cooking The purpose of cooking foods is threefold: to increase their nutritive value and render them more digestible; to develop their flavors; and to safeguard health by destroying germs and parasites. 1.Broiling 2.Grilling 3.Roasting 4.Baking 5.Sauteing 6.Poaching 7.Simmering 8.Boiling 9.Steaming 10.Braising 11.Stewing 12.Glossary What is the best method of cooking food? Steaming and boiling Moist-heat cooking methods, such as boiling and steaming, are the healthiest ways to prepare meats and produce because they're done at lower temperatures.
  • 65. 3. What is Safe food handling 4. Explain food hygiene and sanitation The core messages of the Five Keys to Safer Food are:keep clean;separate raw and cooked;cook thoroughly;keep food at safe temperatures; anduse safe water... Four Steps to Food Safety: Clean, Separate, Cook, Chill. 1. Clean Always wash your food, hands, counters, and cooking tools. •Wash hands in warm soapy water for at least 20 seconds. Do this before and after touching food. •Wash your cutting boards, dishes, forks, spoons, knives, and counter tops with hot soapy water. Do this after working with each food item. •Rinse fruits and veggies. •Do not wash meat, poultry, fish, or eggs. If water splashes from the sink in the process of washing, it can spread bacteria. •Clean the lids on canned goods before opening. 2. Separate (Keep Apart) Keep raw foods to themselves. Germs can spread from one food to another. •Keep raw meat, poultry, seafood, and eggs away from other foods. Do this in your shopping cart, bags, and fridge. •Do not reuse marinades used on raw foods unless you bring them to a boil first. •Use a special cutting board or plate for raw foods only. 3. Cook Foods need to get hot and stay hot. Heat kills germs. •Cook to safe temperatures: • Beef, Pork, Lamb 145 °F • Fish 145 °F • Ground Beef, Pork, Lamb 160 °F • Turkey, Chicken, Duck 165 °F •Use a food thermometer to make sure that food is done. You can’t always tell by looking. 4. Chill Put food in the fridge right away. •2-Hour Rule: Put foods in the fridge or freezer within 2 hours after cooking or buying from the store. Do this within 1 hour if it is 90 degrees or hotter outside. •Never thaw food by simply taking it out of the fridge. Thaw food: • In the fridge • Under cold water • In the microwave •Marinate foods in the fridge. Hygiene is the process of cleaning an environment from all sickness factors which may cause health problem. Hygiene process involves all the precautions to be taken in order to reduce microorganisms. 1.3. SANITATION. Sanitation is the creation of a clean and hygienic environment and making it sustainable. Food hygiene and safety prevent germs from multiplying in foods and reaching dangerous levels. Ensures daily healthy family living. Keeping one healthy and preventing the additional cost of buying medication and medical check-ups. This is especially important in business.
  • 66. 5. Explain food preservation 6. Mention various food storage methods. Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture and flavour. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation. 5 Ways to Store Food for Disaster Preparation 1.Canning. Canning is an easy practice to learn, and you can preserve just about anything with this method, including fruits and vegetables, meats, and sauces. ... 2.Freezer. ... 3.Ready-to-Eat Foods. ... 4.Freeze-Dried Foods. ... 5.Buckets or Plastic Containers. 20-Apr-2017 Food storage is the process in which both cooked and raw materials are stored in appropriate conditions for future use without any entry or multiplication of microorganisms.
  • 67. 7. What are different household methods used for preservation of food. 11 Types of Food Preservation Techniques 1.Cool Temperature Storage. Cold food storage is the simplest food preservation method. It occurs in refrigerators and cool, dark places such as: root cellars, unheated basements, and pantries. Cooling preserves food by slowing down the growth of microorganisms that cause thefood to spoil. Before the refrigerator was invented, cooling for food storage was common in root cellars and iceboxes. Ideal foods for root cellar storage are: potatoes, yams, onions, garlic, apples, cabbage, turnips, beets, carrots. 2.Food Drying. Drying foods inhibits the growth of bacteria, yeasts, and mold through the removal of moisture content. Dehydration has been practiced since ancient times with prehistoric peoples sun-drying seeds. Electric food dehydrators, ovens, and freeze-drying are now speeding up the process that was traditionally done by sun and air. Foods that dehydrate well are fruits, vegetables, legumes, spices, meat, and fish. 3.Canning: Water Bath. In the 1800s, a French cook named Nicolas Appert, known as the “father of canning” invented the packing, heating, and sealing technique that we still use today for food products. The process involves placing foods in canning jars and heating them to ahigh temperature to destroy the microorganisms that cause food to spoil. During the heating process, air is pushed out of the jar, and as the cans cool, a vacuum seal forms. Canning in a bath of boiling water is ideal for high-acid foods, like fruits and fruit juice, pickled vegetables, salsa, chutneys, vinegars, and condiments. Water bath canning requires extended cooking time at a low temperature temperature to destroys the mold, yeast, and enzymes that cause spoilage while making a vacuum seal for long-term storage. 4.Canning: Pressure Canning. The second primary type of home canning, pressure canning uses high temperatures (240°F) and special equipment to preserve low-acid foods, like vegetables, dairy, meat and seafood, legumes, and soups. 5.Freezing. Freezing foods uses little specialized equipment, while preserving fresh flavors and textures. Freezing slows the growth of microorganisms and enzymes that can cause food spoilage. For the best results, freeze room-temperature foods, remove all the air from the freezer bag, and consume within 6 months of freezing. Sealing frozen produce in vacuum-sealed bags prevents ice crystals from forming and can extend the shelf life of food. 6.Freeze-drying. Freeze-drying is a low-temperature dehydration process that involves freezing food and removing the ice by sublimation—turning ice into vapor. This method can be done in a freezer (takes several weeks), on dry ice, or using a modern freeze-dryer unit, which can take less than 24 hours. 7.Fermentation. Fermentation is a chemical reaction in which microorganisms, such as bacteria or yeast, convert carbohydrates to alcohol or organic acids under anaerobic conditions. This process creates some of our favorite funky foods like cheese, yogurt, kombucha, sauerkraut, kimchi, and sourdough bread. 8.Preserving in Salt and Sugar. Before industrial refrigeration, most foods were cured using sugar, salt, or a mixture of both. Salt and sugar reduce the water content and inhibits microbial growth in meats, fruits, and vegetables aiding in preservation. Common sugar-preserved foods are jams and jellies, while salt cod, salt pork, corned beef, and bacon are common foods preserved with salt. 9.Alcohol. Fruit has a long history of getting preserved in alcohol. During the eighteenth century in Europe, fruits like peaches, cherries, and apricots were submerged in brandy and served as dessert after a meal. Alcohol draws water out of food, similar to salt and sugar, inhibiting microbial growth. This method is great for making extracts and infused alcohols, like cordials and rumptopf, a German method of preserving summer fruit in alcohol. 10.Vinegar Pickling. Vinegar pickling creates a high acid environment that kills off microbes and causes food to change in flavor and texture. Vinegar, salt, and sugar are heated and added to fruit or vegetables to make pickles of cucumber, okra, apples, beets, peppers, carrots, onions, cauliflower, green beans, and plums. 11.Olive Oil Preserving. Extra-virgin olive oil is a natural preservative that prevents spoilage by isolating food from air, providing a seal that can slow down oxidation and molding. It is used for preserving fresh herbs, vegetables, and fish. It’s important to keep food safety in mind when storing vegetables such as garlic, mushrooms, chili peppers, or herbs in oil—these low-acid foods can be a source of bacteria and should be stored in the refrigerator as a precaution.
  • 68. 8. What are the different foodborne diseases. 6 Common Foodborne Illnesses & How to Prevent Them •Norovirus. •Salmonella. •Clostridium perfringens. •Campylobacter. •E. coli. •Listeria. What is the meaning of foodborne diseases? Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.
  • 69. 9. What are various methods to Control food adulteration? 10. Explain PFA–1954 Act. THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (Amended in 1964, 1976, 1986) The Act provides the protection from adulteration / contamination of food that may lead to the health risk of consumers. The Act deals with the frauds also that can be perpetrated by the dealers by supplying cheaper or adulterated foods. THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (Amended in 1964, 1976, 1986) The Act provides the protection from adulteration / contamination of food that may lead to the health risk of consumers. The Act deals with the frauds also that can be perpetrated by the dealers by supplying cheaper or adulterated foods.
  • 70. UNIT–X BALANCED DIET LONG ESSAY 1. Define balanced diet. What are the factors you would consider while planning a diet? 2. What is balanced diet? How do you plan a balanced diet for a pregnant woman? A balanced diet is one that fulfills all of a person's nutritional needs. Humans need a certain amount of calories and nutrients to stay healthy. A balanced diet provides all the nutrients a person requires, without going over the recommended daily calorie intake. There are seven essential factors for a balanced diet: carbs, protein, fat, fibre, vitamins, minerals and water. The rough percentage of daily calories that should come from each factor is shown in Table 10.01-Nov-2021 Eat less and in limited amounts: Saturated fat ... Eat more: Raw and cooked vegetables & fruit ... Eat in moderation: Lean cuts of beef, lamb, pork, 1.a diet consisting of a variety of different types of food and providing adequate amounts of the nutrients necessary for good health. 2."one of the most important things you can do for yourself and your baby is eat a balanced diet" A Pregnant Woman Should Include in Their Daily Diet at Least: •Five servings of fresh fruits and vegetables (including at least one serving of a dark orange vegetable, two servings of dark green leafy vegetables, and one serving of citrus fruit) •Six servings of enriched, whole-grain breads and cereals. Three servings of nonfat or low-fat milk or milk products •Two to three servings of extra-lean meats, chicken without the skin, fish, or cooked dried beans and peas •Eight glasses of water
  • 71. 3. What is Therapeutic diet? What are the modifications in diet? Plan a menu for a diabetic person. A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients. It is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician. A therapeutic diet is usually a modification of a regular diet. Modified Diets People going through chemotherapy may experience side effects from treatment. A special diet may be recommended to you if this happens. These special diets can help improve symptoms. A registered dietitian working with your medical team can help determine the best diet and meal plan for you. Here is a summary of some of the modified diets that may be recommended during cancer treatment. Clear Liquid This diet includes only clear liquids. It may be recommended if you have recently had surgery, or if you have been having a lot of vomiting or diarrhea. Full Liquid This diet includes liquids and semi-liquids. It may be recommended if you were recently on a clear liquid diet, but are ready to include more foods in your diet. It may also be recommended for people who have difficulty swallowing solid foods. •Milk •Yogurt without fruit pieces •Ice cream and sherbet •Milkshakes •Strained cream soups •Hot cereal Soft/Low Fiber A soft, low fiber diet avoids raw fruits and vegetables, nuts, beans, whole grains, and foods that have skins and seeds. This diet may be recommended for patients who are at risk for a bowel obstruction (blockage). Low Lactose A low lactose diet avoids foods that contain lactose, a naturally occurring milk sugar. This diet may be recommended to patients who are lactose intolerant. It also may be necessary to follow a low lactose diet if gas, bloating, or diarrhea develop during cancer treatment. High Calorie, High Protein In order to maintain your weight throughout treatments, you may need to eat foods or beverages that are high in calories and protein. It may be necessary to add calorie boosters to your foods or beverages or include oral nutrition supplements. This can help you avoid or minimize weight loss and maximize energy and strength. Carbohydrate-Controlled A carbohydrate-controlled diet may be used for patients who experience high blood sugars. This diet focuses on controlling servings of carbohydrate foods. Examples of carbohydrate foods include grains, starchy vegetables, fruits, beans, and dairy products Diet modification is an important part of self-management for patients with diabetes and/or heart disease (including coronary artery disease, heart failure, and atrial fibrillation)
  • 72. 4. What are weaning foods? Explain the principles of weaning foods. What are the advantages of breastfeeding? Weaning foods are supplements to breast milk pending the introduction of an adult diet. ... With these requirements kept in mind, weaning foods are usually formulated using a mixture of cereals and legumes which guarantee a proper balance of amino acids to provide a complete protein. For parents, the principles of weaning are to be flexible, offer variety, keep calm and show tolerance. Weaning is usually begun between three and six months old. Premature introduction of solids is inadvisable, as is delaying beyond six months. Some of the benefits of breastfeeding are: •your breast milk is perfectly designed for your baby. •breast milk protects your baby from infections and diseases. •breastfeeding provides health benefits for you. •breast milk is available for your baby whenever your baby needs it.
  • 73. 5. What is menu planning? Discuss in detail the steps involved in planning a menu. 6. Define therapeutic diets. Explain the rapeuticdiet for cardiovascular disease. Menu planning is the process to make the list of food items going to serve in any type of meal whether it is breakfast, lunch, brunch or dinner. 7 Steps for Quick and Easy Menu Planning 1.Post an ongoing grocery list where it's easy to see. ... 2.Ask for meal ideas and share the work. ... 3.List your favourite seasonal meals ideas. ... 4.Find out what's on hand and what's on special to plan your meals. ... 5.Start planning! ... 6.Eat healthy meals and snacks! ... 7.Save time on meal planning. A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients. It is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician. A therapeutic diet is usually a modification of a regular diet. Explain the rapeuticdiet for cardiovascular disease. { EE QUE INTE ANS NOKANE }
  • 74. 7. Write a detailed account of nutritive values of all food groups. 8. Write a detailed account of balanced diet and factors affecting it. Food groups and their nutritional composition Each food group provides certain nutritional benefits, so foods from each group should be consumed each day. The key to a balanced diet is to recognize that grains (especially whole grains), vegetables and fruits are needed in greater proportion than foods from the meat, fish & beans and milk groups. What are the nutritional value of main food groups? Enjoy food from each of the five food groups and you'll be getting a fantastic mix of the best nutrients and vitamins. •1 Carbohydrates. Carbohydrates give you energy, calcium and B vitamins. ... •2 Protein. ... •3 Dairy products. ... •4 Fruit and vegetables. ... •5 Fats and sugars. By having an idea of the balance in your diet, it should be easier to enjoy food and be healthy. There are seven essential factors for a balanced diet: carbs, protein, fat, fibre, vitamins, minerals and water. The rough percentage of daily calories that should come from each factor is shown in Table 10.01-Nov-2021 Eat less and in limited amounts: Saturated fat ... Eat in moderation: Lean cuts of beef, lamb, pork, ... Eat more: Raw and cooked vegetables & fruit ... A balanced diet is one that fulfills all of a person's nutritional needs. Humans need a certain amount of calories and nutrients to stay healthy. A balanced diet provides all the nutrients a person requires, without going over the recommended daily calorie intake. What are the factors which affect diet? The Factors That Influence Our Food Choices •Biological determinants such as hunger, appetite, and taste. •Economic determinants such as cost, income, availability. •Physical determinants such as access, education, skills (e.g. cooking) and time. •Social determinants such as culture, family, peers and meal patterns.
  • 75. 9. Discuss the nutritional requirements during pregnancy and lactation. 10. What are the concepts of a balanced diet? Discuss steps you would consider while planning a diet for an expectant mother. A balanced diet is a diet that contains differing kinds of foods in certain quantities and proportions so that the requirement for calories, proteins, minerals, vitamins and alternative nutrients is adequate and a small provision is reserved for additional nutrients to endure the short length of leanness. •At least five portions of fruit and vegetables daily. Fresh, frozen, canned, dried or juice all count. Choose fruit in its own juice or water, rather than a sugary syrup and avoid vegetables tinned in salt water. •Starchy foods (carbohydrates), such as potatoes, bread, pasta and rice. These should make up just over one third of all the food you eat. Choose wholegrain varieties rather than white, so you get plenty of fibre. Leave the skin on potatoes as it makes them more nutritious for you and your baby. •Daily servings of protein, such as fish, lean meat, eggs, beans, nuts or pulses. •Dairy foods, such as milk, cheese and yoghurt. •Two portions of fish a week, at least one of which should be oily, such as salmon, sardines or mackerel.
  • 76. 11. Explain the nutritional requirements during Infancy 12. Explain the nutritional requirements in old age and plan menu for them. Some of the nutrients babies need to grow and stay healthy include: •Calcium . Helps build strong bones and teeth. •Fat. Creates energy, helps the brain develop, keeps skin and hair healthy, and protects against infections. •Folate. Helps cells divide. •Iron. ... •Protein and carbohydrates. ... •Zinc. Correct feeding in the first three years of life is particularly important due to its role in lowering morbidity and mortality, reducing the risk of chronic disease throughout their life span, and promoting regular mental and physical development. What Is the Recommended Daily Nutrition for Seniors? •Fruits — 1½ to 2 ½ cups. ... •Vegetables — 2 to 3½ cups. ... •Grains — 5 to 10 ounces. ... •Protein foods — 5 to 7 ounces. ... •Dairy foods — 3 cups of fat-free or low-fat milk. ... •Oils — 5 to 8 teaspoons. ... •Solid fats and added sugars (SoFAS) — keep the amount of SoFAS small. Why is nutrition important for the elderly? Good nutrition is important, no matter what your age. It gives you energy and can help you control your weight. It may also help prevent some diseases, such as osteoporosis, high blood pressure, heart disease, type 2 diabetes, and certain cancers.
  • 77. 13. What is balanced diet? Discuss steps that you consider while planning for 70 years person. 14. Define diet plan? Describe the role of a nurse in planning a diet for an adult. Most people associate diets with short-term weight loss and restrictive food intake. However, a diet plan is tailored to an individual's health status, weight and lifestyle, along with their weight loss and health goals. Food Intolerances: Dietary Antigen Profile Nutrient Deficiency: ONE Profile Health Assessment: Functional DX Nurses play a key multidisciplinary role as they have the most contact with patients and often initially provide nutrition screening, referral, and facilitation of recommendations to adjust a diet plan and implementation of a special diet modification with patients, their family, or significant carer. What is a good diet for a 70 year old man? Eat a wide variety of foods from the five food groups : plenty of colourful vegetables, legumes/beans; fruit; grain (cereal) foods, mostly wholegrain and high fibre varieties; lean meats and poultry, fish, eggs, tofu, nuts and seeds; milk, yoghurt, cheese or their alternatives, mostly reduced fat. How can I be healthy at 70? Maintain Healthy Sleep Habits 1.Maintain a regular sleep routine. 2.Avoid daytime naps. 3.Don't stay in bed awake for more than five to 10 minutes. 4.Don't watch TV, use the computer, or read in bed. 5.Drink caffeinated drinks like coffee, tea, and colas with caution. 6.Have a quiet, comfortable, and dark bedroom. 2
  • 78. 15. What is the calorie requirement of preschools? Prepare a diet plan for the preschools to meet there quirements. 16. What is the calorie requirement of schools age child? Prepare a diet plan for a 5 years old school child.
  • 79. 17. Define balanced diet. Discuss the importance of balanced diet. 18. Discuss the principles and points to be considered while planning balanced diet. A balanced diet supplies the nutrients your body needs to work effectively. Without balanced nutrition, your body is more prone to disease, infection, fatigue, and low performance. Children who don't get enough healthy foods may face growth and developmental problems, poor academic performance, and frequent infections.
  • 80. 19. Discuss the dietary goals and guidelines for calculating individual nutrients. 20. Discuss the nutritional requirements of infant. Discuss various principles of weaning. What are the goals of the Dietary Guidelines? The purpose of the Dietary Guidelines for Americans is to provide advice on what to eat and drink to build a healthy diet that can promote healthy growth and development, help prevent diet-related chronic disease, and meet nutrient needs. What are the 5 main Dietary Guidelines? The document addresses five major guidelines: 1) follow a healthy eating pattern across the lifespan, 2) focus on variety, nutrient density, and amount, 3) limit calories from added sugars and saturated fats and reduce sodium intake, 4) shift to healthier food and beverage choices, and 5) support healthy eating ... Dietary Goals •Maintenance of a state of positive health and optimal performance in populations at large by maintaining ideal body weight. •Ensuring adequate nutritional status for pregnant women and lactating mothers. •Improvement of birth weights and promotion of growth of infants, children and adolescents to achieve their full genetic potential. •Achievement of adequacy in all nutrients and prevention of deficiency diseases. •Prevention of chronic diet-related disorders. •Maintenance of the health of the elderly and increasing the life expectancy. Dietary Guidelines 1.Eat variety of foods to ensure a balanced diet. 2.Ensure provision of extra food and healthcare to pregnant and lactating women. 3.Promote exclusive breastfeeding for six months and encourage breastfeeding till two years or as long as one can. 4.Feed home based semi solid foods to the infant after six months. 5.Ensure adequate and appropriate diets for children and adolescents, both in health and sickness. 6.Eat plenty of vegetables and fruits. 7.Ensure moderate use of edible oils and animal foods and very less use of ghee/ butter/ vanaspati. 8.Avoid overeating to prevent overweight and obesity. 9.Exercise regularly and be physically active to maintain ideal body weight. 10.Restrict salt intake to minimum. Some of the nutrients babies need to grow and stay healthy include: •Calcium . Helps build strong bones and teeth. •Fat. Creates energy, helps the brain develop, keeps skin and hair healthy, and protects against infections. •Folate. Helps cells divide. •Iron. ... •Protein and carbohydrates. ... •Zinc.
  • 81. 21. Explain various factors to be considered while planning balanced diet. 22. Define menu planning. Mention the principles of meal planning. Menu planning is the process of deciding what you will eat for each meal, including main dishes, side dishes, and desserts. It also entails knowing how many meals to plan for and when to serve them.
  • 82. 23. What is therapeutic diet? Enumerate various principles of therapeutic diet. 24. Enumerate different types of therapeutic diet and use of naturopathy diet in maintaining health. A therapeutic diet is a meal plan that controls the intake of certain foods or nutrients. It is part of the treatment of a medical condition and are normally prescribed by a physician and planned by a dietician. A therapeutic diet is usually a modification of a regular diet. The principles of diet therapy are to: • maintain good nutritional status, correct deficiencies or disease, if any, • provide rest to the body, • help metabolize the nutrients, and • make changes in body weight, when necessary. Diet therapy may include prescribing specialized dietary regimes or meal plans.
  • 83. 1. What are the different food groups. 2. Define exclusive Breastfeeding and advantages of Breast feeding What are the basic food groups? •breads, cereals, rice, pasta, noodles and other grains. •vegetables and legumes. •fruit. •milk, yoghurt, cheese and/or alternatives. •lean meat, fish, poultry, eggs, nuts and legumes. Exclusive breastfeeding for optimal growth, development and health of infants. ... Exclusive breastfeeding means that the infant receives only breast milk. No other liquids or solids are given – not even water – with the exception of oral rehydration solution, or drops/syrups of vitamins, minerals or medicines. Explain the advantages of breastfeeding
  • 85. 3. Define weaning and explain the principles of weaning 4. What is colostrum For parents, the principles of weaning are to be flexible, offer variety, keep calm and show tolerance. Weaning is usually begun between three and six months old. ... Foods during weaning should be given without added salt or added sugar. A low-fat diet is not appropriate for babies. Why is weaning important? Weaning is important because eating solid foods helps your baby explore tongue, lip and jaw movements. Through the weaning process, babies learn to chew and swallow before the end of their first year. What are the Stages of Weaning? •Stage 1 – Introduction of solid foods – from around six months. •Stage 2 – More textures and tastes – from around seven months. •Stage 3 – Wider variety and family food – from around 9-12 months. Colostrum is a breast fluid produced by humans, cows, and other mammals before breast milk is released. It's very nutritious and contains high levels of antibodies, which are proteins that fight infections and bacteria.
  • 86. 5. How does economic status and food budget of the family affect menu planning? 6. Define diet consistency. Classify diets based on consistency. A modified consistency diet provides foods that have a texture. that is easier to eat. Foods can be chopped, ground or pureed. The diet is based on your individual food tolerances. People who. What are the different diets modified in consistency? Modified Diets •Clear Liquid. This diet includes only clear liquids. ... •Full Liquid. This diet includes liquids and semi-liquids. ... •Soft/Low Fiber. ... •Low Lactose. ... •High Calorie, High Protein. ... •Carbohydrate-Controlled. ... •Key Points: Economic decision factors such as food price and income do influence people's food choices. Moreover, food costs are a barrier for low income-families to healthier food choices. Several studies indicate that diet costs are associated with dietary quality and also food safety.
  • 87. Factors affect meal planning which are as follows: 1. Economic factor: The amount and the kind of food for a family depend on its income. With the decrease in income percentage, expenditure food increases and hence more careful efforts are required to plan meals. S 2.Season: Meals should be in accordance to the season. With the change in season, availability of foodstuffs and our taste also change. In summers, bottle gourd, ridge gourd, pumpkin, tinder, bitter gourd, etc., are in abundance whereas carrots, radish, tomato, peas, cauliflower, etc., in winters. Seasonal foods are also more like able as well as nutritious. 3.Food availability: Availability of food also affects the meal planning. A housewife should make maximum use of locally produced foodstuffs because they are cheap, tasty and compatible with the climate. For example, sea food is easily available and cheap in coastal areas so it is the staple food of the people living there. 4.Availability of time, energy and labor saving devices: Meal planning is greatly affected by availability of time, energy and labour saving devices with the housewife. This is important in those cases where the housewife i also working.
  • 88. 7. Discuss various special feeding methods. 8. Explain role of nurse in balanced diet. Clinical nutrition can be taken in three ways: •Enteral. The term, enteral, refers to nutrition administered via the gastrointestinal tract. ... •Oral. ... •Tube Feeding. ... •Parenteral. Parenteral nutrition (PN) is the intravenous administration (feeding into a vein) of nutrients directly into the systemic circulation, bypassing the gastrointestinal tract. ² It is a special liquid mixture containing protein, carbohydrates, fats, vitamins, minerals, and other nutrients needed to live. { ITHINTE ANS NOKANE } What is the nurses role in maintain healthy nutritional balance? Nurse maintains the adequate diet plans for the client. 4. Helps in monitoring the conditions of the client like vomiting, input-output, electrolyte monitoring, in order to add different components in the diet.
  • 89. 9. What are the factors affecting menu planning. 10. Prepare diet plan for a schooler Brain fuel: 5 food groups for successful students. •Oily fish, seeds, and nuts. ... •Berries and other fruits. ... •Dark chocolate. ... •Whole grains. ... •Tomatoes, broccoli, spinach.
  • 90. 11. What are objectives of planning a menu to an infant? 12. What are factors promoting adequate supply of breast milk Why is it necessary to have a separate menu for infants? nutrition needs which are appropriate for their developmental stages. Increasing and varying food texture for infants is essential for their oral motor development (e.g. learning skills required for eating, such as chewing) and to help them accept different food textures. What are the considerations when planning menus for children? It is important to plan ahead when preparing meals for children, so that a variety of food is offered. ... Each midday and evening meal needs to include the folllowing for each child: •one serve of lean meat, poultry, fish or an alternative. •one serves of bread, cereal or grains. •one or two serves of vegetables. Your milk supply depends on how often you nurse or pump your breasts. The more you breastfeed or pump, the more milk your body makes. So, if you seem to be producing less milk than usual, nurse your baby more often. You also can pump after nursing to help stimulate more milk production. What is a normal supply of breast milk? Full milk production is typically 25-35 oz. (750-1,035 mL) per 24 hours. Once you have reached full milk production, maintain a schedule that continues producing about 25-35oz of breastmilk in a 24 hour period. How to increase breast milk production 1.Breastfeed more often. Breastfeed often and let your baby decide when to stop feeding. ... 2.Pump between feedings. Pumping between feedings can also help you increase milk production. ... 3.Breastfeed from both sides. ... 4.Lactation cookies. ... 5.Other foods, herbs, and supplements.
  • 91. 13. What are the reasons for weaning of infants. Solid foods help babies to practise lip, tongue and jaw movements. Eating together is also an important social activity. It is thought that babies can learn skills like eating from watching others. Weaning also provides a great opportunity for all members of your family to become involved in feeding your baby. { ANS CHECK CHEYANAM }
  • 92. 15. Define Weaning 16. Diet for elderly. Weaning is the process of gradually introducing an infant human or another mammal to what will be its adult diet while withdrawing the supply of its mother's milk. The process takes place only in mammals, as only mammals produce milk. How can I eat healthy as I age? •Fruits and vegetables (choose different types with bright colors) •Whole grains, like oatmeal, whole-wheat bread, and brown rice. •Fat-free or low-fat milk and cheese, or soy or rice milk that has added vitamin D and calcium. •Seafood, lean meats, poultry, and eggs. •Beans, nuts, and seeds.
  • 93. 17. Explain Nurses role in importance of Breastfeeding. 18. Importance’s of Breastfeeding. The nurse can provide information about, and support of, breast feeding. The prenatal nurse can inform the mother of the advantages of breast feeding to herself and her baby. ... The postpartum nurse can help breast feeding to continue by providing frequent maternal-infant contact during the mother's hospital stay. 5 Benefits of Breastfeeding •Breastmilk is the best milk. The nutrients in breastmilk are unmatched by any other first food your baby can receive. ... •It boosts baby's immune system. Breastmilk is a strong illness-inhibiting food. ... •It balances baby's belly. ... •Breastmilk is easily digestible. ... •Breastfeeding benefits mom, too! Breast milk helps keep your baby healthy. It supplies all the necessary nutrients in the proper proportions. It protects against allergies, sickness, and obesity. It protects against diseases, like diabetes and cancer. It protects against infections, like ear infections.
  • 94. 19. Chemical composition of Milk. 20. Explain the Nutritional needs of teenagers On dry basis, raw whole milk contains 29.36% fat, 26.98% protein (22.22% casein, 4.76% whey proteins), 38.1% lactose, and 5.56% ash. The composition of non-fat solids of skim milk is: 52.15% lactose, 38.71% protein (31.18% casein, 7.53% whey protein), 1.08% fat, and 8.06% ash. Your teen should eat 2 cups of fruit and 2 ½ cups of vegetables every day (for a 2,000 calorie diet). 1,300 milligrams (mg) of calcium daily. Your teen should eat three 1- cup servings of low-fat or fat-free calcium- rich foods every day. Good sources include yogurt or milk. What is importance of nutritional needs during adolescence? Healthy eating during adolescence is important as body changes during this time affect an individual's nutritional and dietary needs. Teens are becoming more independent and making many food decisions on their own. Many teens have a growth spurt and an increase in appetite and need healthy foods to meet their needs.
  • 95. 21. What is Calcium requirements for a pregnant and lactating woman. 22. Precaution of introduction of weaning diet. Avoid giving your baby cow's milk until they are 1. Only breast milk and infant formula are recommended until then. Your baby does not need any water before 6 months, and they won't need a lot of water even when they begin to eat solids. The daily recommended dietary allowances (RDA) for calcium in pregnancy and lactation is 1200 mg per day. Pregnant and breastfeeding women should get 1,000 mg of calcium a day. Healthy sources of calcium include low-fat dairy products, calcium-fortified orange juice and milk-alternatives, cereals, and kale. What is pregnancy and lactation? Pregnancy and lactation are anabolic states that are orchestrated via hormones to produce a redirection of nutrients to highly specialized maternal tissues characteristic of reproduction (i.e., placenta and mammary gland) and their transfer to the developing fetus or infant.
  • 96. 23. Define Exclusive breastfeeding. 2. Explain 5 food group system What is the 5 food groups? As the MyPlate icon shows, the five food groups are Fruits, Vegetables, Grains, Protein Foods, and Dairy. The 2015-2020 Dietary Guidelines for Americans emphasizes the importance of an overall healthy eating pattern with all five groups as key building blocks, plus oils. Exclusive breastfeeding for optimal growth, development and health of infants. ... Exclusive breastfeeding means that the infant receives only breast milk. No other liquids or solids are given – not even water – with the exception of oral rehydration solution, or drops/syrups of vitamins, minerals or medicines
  • 97. SHORT ANSWERS 1. What is Food pyramid . 3. Explain 11 food group system 4. Fruits and vegetables The Food Pyramid is a visual representation of how different foods and drinks contribute towards a healthy balanced diet. The Food Pyramid allows individuals the flexibility to choose foods and drinks from each shelf depending on their food preferences. A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check. Fruits and vegetables contain many vitamins and minerals that are good for your health. These include vitamins A (beta-carotene), C and E, magnesium, zinc, phosphorous and folic acid. Folic acid may reduce blood levels of homocysteine, a substance that may be a risk factor for coronary heart disease.
  • 98. 5 .Cereals. 6. Pulses. 7. What is Composition of Milk 8. Colostrum Cereals are staple foods, and are important sources of nutrients in both developed and developing countries. Cereals and cereal products are an important source of energy, carbohydrate, protein and fibre, as well as containing a range of micronutrients such as vitamin E, some of the B vitamins, magnesium and zinc. Pulses provide protein and fibre, as well as a significant source of vitamins and minerals, such as iron, zinc, folate, and magnesium, and consuming half a cup of beans or peas per day can enhance diet quality by increasing intakes of these nutrients. In general, the gross composition of cow's milk in the U.S. is 87.7% water, 4.9% lactose (carbohydrate), 3.4% fat, 3.3% protein, and 0.7% minerals (referred to as ash). Milk composition varies depending on the species (cow, goat, sheep), breed (Holstein, Jersey), the animal's feed, and the stage of lactation. Colostrum, a nutrient-rich fluid produced by female mammals immediately after giving birth, is loaded with immune, growth and tissue repair factors. It is a complex biological fluid, which helps in the development of immunity in the newborn.
  • 99. 9. Explain Naturopathy diet. 10. What is Soft diet 11. What is Bland diet. 12. Explain Intravenous feeding What is the Naturopathy diet? Diet Therapy Eliminative Diet: Liquids-Lemon, Citric juices, Tender Coconut water, Vegetable soups, Butter milk, Wheat Grass juices etc. Soothing Diet: Fruits, Salads, Boiled/Steamed Vegetables, Sprouts, Vegetable chutney etc. Constructive Diet: Wholesome flour, Unpolished rice, little pulses, Sprouts, Curd etc. A soft food diet, also called a bland diet, is made up of foods that are easy to digest. They're usually soft in texture and low in fiber. The idea is to eat foods that are easy to swallow and that you don't need to chew much. You'll need to avoid spicy, fried, or gassy foods. Parenteral nutrition, or intravenous feeding, is a method of getting nutrition into your body through your veins. Depending on which vein is used, this procedure is often referred to as either total parenteral nutrition (TPN) or peripheral parenteral nutrition (PPN).
  • 100. 13. Explain Tube feeding 14. What are Clear fluids 15. What is Liquid diet 16. Breast milk Breast milk is the best food for the newborn. Human milk consists of 87% water, 1% protein, 4% lipid, and 7% carbohydrate (including 1 to 2.4% oligosaccharides) .It also contains many minerals (Calcium, Phosphorus, Magnesium, Potassium, Sodium, etc…) and many vitamins. Breast milk provides the ideal nutrition for infants. It has a nearly perfect mix of vitamins, protein, and fat -- everything your baby needs to grow. ... Breast milk contains antibodies that help your baby fight off viruses and bacteria. Breastfeeding lowers your baby's risk of having asthma or allergies 1.a diet consisting of food in liquid form, especially as prescribed for medical reasons. 2."doctors have put him on a liquid diet" Tube feeding is a way of getting your body the nutrition it needs. Tube feed is a liquid form of nourishment that's delivered to your body through a flexible tube. The nutrients within the tube feed are similar to what you would get from normal food, and are also digested in the same way. Tube feeding is a special liquid food mixture containing protein, carbohydrates (sugar), fats, vitamins and minerals, given through a tube into the stomach or small intestine. These include water, broth, some juices without pulp, and plain gelatin. They may be colored, but they count as clear liquids if you can see through them. Any foods that are considered liquid or partly liquid at room temperature are allowed.
  • 101. 17. Exclusive breastfeeding 18. What is Semi solid diet 19. What are Supplementary and complementary feeds 20. What is Beverage? This category includes fruit juice, vegetable juice, whole milk, sports drinks, vitamin- enhanced waters, and alcoholic beverages. Each has its pluses and minuses. One- hundred-percent fruit juice has most of the nutrients of the fruit itself, but it usually delivers more energy. Exclusive breastfeeding means that the infant receives only breast milk. No other liquids or solids are given – not even water – with the exception of oral rehydration solution, or drops/syrups of vitamins, minerals or medicines A semi-solid diet usually begins three to four weeks following a gastric bypass surgery. It is also referred as the soft/pureed foods diet and is the third stage of returning to solid foods following surgery. This diet is designed to retrain the stomach to begin eating solid foods after consuming a liquid diet.
  • 102. 21. Mention the uses of Iodized Salt 22. What is Light diet 23. What is Protein diet. A diet consisting of all foods allowed in a soft diet, plus whole-grain cereals, easily digested raw fruits, and vegetables. Foods are not pureed or ground. This diet is used as an intermediate regimen for patients who do not require a soft diet but are not yet able to resume a full diet. What's considered light diet? Pack the Pantry •Fresh or frozen fruits and vegetables. •Limit juice to 1 cup of 100% juice a day and eliminate sugary drinks. •Lean meats. •Whole grain breads, pastas and brown rice. •Skim milk. •Nuts. •Light or non-fat yogurt. High-protein diets typically include large quantities of protein and only a small amount of carbohydrate. Most people can follow a high-protein diet by eating meat, fish, dairy products, beans and legumes, eggs, and vegetables that are relatively rich in protein, such as asparagus and spinach. What do you eat on a protein diet? For protein, you can eat fish, poultry, red meat, low-fat cheese (cottage cheese, feta, mozzarella, Muenster), eggs, and tofu. Also allowed: leafy green vegetables, tomatoes, peppers, broccoli, eggplant, zucchini, green beans, asparagus, celery, cucumber, and mushrooms. What is the use of iodised salt ? 1) It is advised to use iodised salt to prevent goitre (enlargement of the thyroid gland). 2) Iodine is required for the proper functidttiftg of thyroid. 3) Iodine stimulates the thyroid gland t&'produce thyroxin hormone. 4) This hormone regulates carbohydrate, fat and protein metabolism in our body. Iodized salt is salt that contains small amounts of sodium iodide or potassium iodide. It's normal salt that has been sprayed with potassium iodate. It looks and tastes the same!
  • 103. UNIT–XI ROLE OF NURSE IN NUTRITIONAL PROGRAMME SHORT ESSAY 1. Enumerate various national nutritional programmes of India 2. List various agencies working towards food and nutrition. The Prime Minister's Overarching Scheme for Holistic Nutrition or POSHAN Abhiyaan or National Nutrition Mission, is Government of India's flagship programme to improve nutritional outcomes for children, pregnant women and lactating mothers. International organizations •FAO: Food and Agriculture Organization of the United Nations, for a world without hunger. •WHO | World Health Organization. •UNSCN - United Nations Standing Committee on Nutrition. •WFP | United Nations World Food Programme - Fighting Hunger Worldwide. What is national and international agencies working towards food and nutrition? A number of agencies at national and international level are working towards food and nutrition. ... The National Institute of Public Cooperation and Child Development (NIPCCD) is one of the three organizations working towards food and nutrition, and it is registered under the Society's Registration Act, 1860.
  • 104. 3. What are the various ways to assess the nutritional status? 4. Define nutrition education. Explain in detail the methods of imparting nutrition education. Several formats for nutrition education tools have been applied in multiple areas of clinical nutrition. These include guidelines, menu approaches, counting methods, and exchange systems. Guidelines such as the USDA My Plate are tools that provide basic information to help people make healthy food choices.
  • 105. 5. Discuss the role of nurse in nutritional education. 6. Explain National nutritional programmes (NNP). The Integrated Nutrition Programme (INP) aims to improve the nutritional status of all people living in the Western Cape province. There are numerous aspects to this programme. Nutrition services are focused on the specific health needs of individuals through the different life stages from newborn to old age. What is the function of a nutrition Programme? Ultimately all nutrition programmes must aim to improve nutritional status (reduce wasting, stunting, obesity or micronutrient deficiencies, as appropriate) and this improvement must be measurable using accepted indicators, such as anthropometric status and/or biochemical indicators of micronutrient status.
  • 106. 7. Explain Mid day meal programme. 8. Explain Vitamin A deficiency prophylaxis programme. Mid day meal programme is a programme introduced in all government elimentary school to provide students with cooked lunch. Midday meal scheme refers to the government of India programme introduced in all government elementary schools to provide children with cooked lunch. ... On 28th November 2001, the Supreme Court asked all state governments to begin this programme in their schools within 6 months. Country: India Launched: 1995 Vitamin A deficiency can result from inadequate intake, fat malabsorption, or liver disorders. Deficiency impairs immunity and hematopoiesis and causes rashes and typical ocular effects (eg, xerophthalmia, night blindness). Diagnosis is based on typical ocular findings and low vitamin A levels. In 1970, the National Prophylaxis Programme Against Nutritional Blindness was initiated as a centrally sponsored scheme. Under this scheme, all children between ages of one and three years were to be administered 200,000 IU of Vitamin A orally once in six months. How can we prevent vitamin A deficiency in our community? Vitamin A intervention approaches are commonly grouped into two main control strategies: (1) direct increase in vitamin A intake through dietary modification with natural or fortified foods and supplements and (2) indirect public health measures to control disease frequency.
  • 107. 9. Explain National Iodine deficiency disorders programme. 10. How can nutritional anemia be prevented. The National Iodine Deficiency Disorders Control Programme (NIDDCP) started in our state since Dec'1989. It is a 100% Central Plan Scheme. Iodine Deficiency Disorders are a group of diseases starting from a visible goitre in the neck to many physical and mental disorder like dwarf. However, you can prevent anemia caused by iron deficiency, vitamin B12 deficiency and vitamin B9 deficiency by eating well. This includes eating a diet with enough foods that provide iron and these vitamins, along with vitamin C food sources to help with the absorption.
  • 108. 11. Explain ICDS programme. Launched. 2 October 1975. Integrated Child Development Services (ICDS) is a government program in India which provides nutritional meals, preschool education, primary healthcare, immunization, health check-up and referral services to children under 6 years of age and their mothers. What is the objectives of ICDS Programme? The Integrated Child Development Services (ICDS) Scheme was launched with the objectives (i) to improve the nutritional and health status of children in the age-group 0-6 years;(ii) to lay the foundation for proper psychological, physical and social development of the child; (iii) to reduce the incidence of mortality,