Describe basic of Food & Nutrition

1. Basic component of food
Farzana Saleh
Community Nutrition Department, BIHS

2. What is
 Food ?
 Nutrition ?
 Diet ?

3. Food – is a composite mixture of substances which
when consumed perform certain function in the body.
Nutrition – Science dealing with the process of
utilizing food for the normal functioning, maintenance
and growth of tissue or organ and production of
energy.
Diet – Total solid or liquid foods consumed by an
individual or population, either on an average basis or
during a specified period.

5. FOOD GROUPS ACCORDING TO MAJOR
NUTRIENTS CONTENT
• Carbohydrate: rice, wheat, potato, sugar and
molasses.
• Protein: meat, fish, egg, milk, legumes and
beans.
• Fat: oil, ghee and butter, fat.
• Vitamins: Green yellow and other colored fruits
and vegetables, egg, milk, liver etc.
• Minerals: Green yellow and other colored fruits
and vegetables (carrot, radish, cauliflower,
spinach ), egg, milk, liver and common salt.
• Water

6. Deficiency
Macronutrient
Micronutrient
Protein
CHO
Fat
Vitamins
Minerals

7. Carbohydrate
A. Daily requirement: 400-600 g
B. Effects of deficiency → Ketone body production,
An excessive degradation of body protein
C. Source
Starches- millets,cereals,roots,tubers,plant stems.
Sugars – monosaccharides, disaccharides, Polysaccs.
Cellulose- Fibrous lining of fruits, vegetables, cereals.

9. Functions of Carbohydrate
• Main function to supply energy
• Protein-sparing action: for tissue building and
maintenance more protein is used for energy
• For proceeding oxidation of fat
• Lactose promotes growth of desirable bacteria
• Lactose also useful in the synthesis of B-vitamins
• Ribose sugar is a important compounds for DNA
& RNA

10. Fat
A. Adult, expectant and nursing mothers 10-20% of
total calories
B. Children & adolescents (1-18 yrs) 15-20 % of total
calories
C. Infants (birth-1 yr) 25-30% of total calories
B(a). Effects of deficiency → Wasting
B(b). Effects of excess intake → Obesity
Atherosclerosis, lipidemia, HTN, Arterisclerosis.

11. C. Source
Animal- Ghee, Butter, meat, fish oil.
Plant- Soya bean, ground nuts, mustard, cotton seed,
sunflower, coconut oil
Rich sources: pure oils & fats; ghee; butter
Good sources: nuts & oil seeds; milk powder; eggs; meat & fish
Fair sources: cow milk, pulses, cereal & millets

12. Fatty Acids
A. What is fatty acids?
Types of Fatty Acids
B (a). Two types of FA- SFA and USFA
B (b). MUFA and PUFA
C (a). What is EFA?
C (b). ω 3 series- Linolenic acid
ω 6 series- Linoleic acid & arachidonic
acid

13. • Modern diet rich in ω6 FA
• Lower in ω3 FA
• ω6 FA source animal protein and
vegetables
• ω3 FA source marine
Fat sources
• Fish from cold water: PUFA
• Soybean oil: PUFA (Linoleic acid, ω6)
• Coconut oil: SFA
• Olive oil, peanut, almond: MUFA

14. OBESITY
Wasting

15. Protein
A. Daily requirement 1g / kg body weight
B. Effects of deficiency → PEM
e.g. – Marusmus, Kwarshiorkor
C. Source
Animal- Egg, milk,fish,meat,milk products
Plant- pulses, cereals, nuts, beans, oilseed-
cake.

16. Classification of Protein
A. According to Nutritional properties
a. First class: high biological value; contain all
EAA. e.g. animal protein
b. Second class: low biological value; poor in
EAA. e.g. plant protein

17. Amino Acid
A. Protein are large molecules formed from the
combination of a large number of simpler
substance known as Amino Acid
Essential Amino Acids
Valine Threonine
Methionine Lysine
Phenylalanine Tryptophan
Leucine Isoleucine

18. Protein complementary
• Protein of wheat and beans combined provides a
satisfactory amino acids intake
• Protein of rice and pulses gives good amino acid
sources

19. Functions of Protein
• Maintenance and growth
• Regulation of body process
• Source of energy

20. Vitamins

21. Vitamin-A
A. Daily requirement:
Adult male/female/pregnancy-750 µgm. Lactation-1150 µgm.
B. Effects of deficiency → 1.Night blindness
2. Xeropthalmia
C. Source
Animal- liver, egg yolk, cheese, butter, whole milk, fish.
Plant- 1. Dark GLV-spinach, amaranth, methi, caddage.
2. Colored NLV - carrots, pumpkins; 3. Fruits- Mango, papaya.
4. Fortified food-dalda, margarine, milk

22. Vitamin-A
A.Daily requirement:
Adult male/female/pregnancy-
750 µgm.
Lactation-1150 µgm.
B. Effects of deficiency
→ 1.Night blindness
2. Xeropthalmia

23. Vitamin-D
A. Daily requirement:
Adult – 2.5µg: Pregnancy and Lactation-10 µgm.
B. Effects of deficiency → 1. Rickets in children
2. Osteomalacia; 3. Osteoporosis.
C. Source
Animal - Skin: 7-dehydrochol→1,25(OH)2D
Other - fish liver oil, egg yolk, liver, butter, milk & milk products.

24. Vitamin-E (α- tocopherol)
A. Daily requirement: 30 I.U.
B. Effects of deficiency → metabolic disorder due to
enhanced oxidative stress, sexual dysfunction
C. Source
Animal- egg yolk, meat, whole milk, fish.
Plant- vegetable fats

25. Vitamin-K
A. Daily requirement: 0.03 mg
B. Effects of deficiency → 1. Generalized bleeding.
2. Prolonged clotting time.
C. Source
Animal – milk, self intestinal flora
Other - spinach, cauliflower, cabbage, fruits.

26. Vitamin-C
A. Daily requirement:
Adult- 40 mg. Pregnancy- 40 mg. Lactation- 80 mg.
B. Effects of deficiency → Scurvy- swollen & bleeding
gums, subcutaneous bruising, bleeding into skin or joints,
delayed wound healing, anemia & weakness.
C. Source
Animal – meat & milk (small amount)
Plant- citrus fruits: amlaki, orange, lemon, tomato, guavas,
black berry, straw berry, fresh vegetables.

27. Vitamin B-complex

28. Vitamin-B1 (Thiamin)
A. Daily requirement: 0.5mg / 100 Cal energy intake
Adult male-1.5mg. Adult female- 1mg.
B. Effects of deficiency → 1.Beriberi-Dry/Wet/Infantile.
2. Wernicks encephalopathy
C. Source
Animal- Meat, egg , fish.
Plant- Dried yeast, unmilled cereals, pulses, nuts.
Vegetables, fruits, rice, wheat.

29. Vitamin-B2 (Riboflavin)
A. Daily requirement: 0.6mg / 100 Cal intake
Adult male- 1.6mg. Adult female- 1.4mg.
B. Effects of deficiency → 1. Angular stomatitis.
2. Cheiliosis. 3. Soreness of tongue. 4. Redness,burning
sensation in eyes & vascularization of cornea.
C. Source
Animal- Meat, milk,liver, kidney.
Plant- growing leafy vegetables, cereals, pulses.
Synthesized by intestinal bacteria

30. Niacin
A. Daily requirement: 6.6mg / 100 Cal intake
Adult male-18mg. Adult female- 14mg.
B. Effects of deficiency →
1. pellagra.
2. Glossitis.
3. Stomatitis.
C. Source
Animal- Meat, liver , kidney, milk, fish & poultry.
Plant- Legumes & ground nut .

31. Vitamin B6(Pyridoxine)
A. Daily requirement:
Adult- 2 mg. Pregnancy & lactation- 2.5 mg.
B. Effects of deficiency
→ Peripheral neuritis
.
C. Source
Animal- Meat, egg yolk, fish, liver,milk.
Plant- Whole grain cereals, legumes & Vegetables.

32. Folate
A. Daily requirement: Adult-100µg.
B. Effects of deficiency →
1. Megaloblastic anaemia.
2. Glossitis.
3. GIT disturbance.
C. Source
Animal- egg, liver .
Plant- leafy vegetables.

33. Vitamin B12 (Cyanocobalamin)
A. Daily requirement: Adult- 1 µg
B. Effects of deficiency :
1. Megaloblastic anaemia.
2. Neurological lesion
C. Source
Animal- Meat, egg yolk, fish, liver, milk.
Synthesized by intestinal bacteria

34. Minerals

35. Minerals
~50 elements
in the body
Major (Large Store)
Ca
Na
K
P
Minor / Trace
Iron
Iodine
Fluorine
Zn, Mg, Cu, Mn

36. Minerals
Functions
1. Formation of bones and teeth
2. Osmotic pressure of body fluid
3. Synthesis e.g. RBC, T3, T4
4. Acid-base balance
5. Maintenance of tones

37. Minerals
Sources
• Green leafy vegetables, fruits, whole
grain cereals, sea foods
• Eggs, Milk, Meat

38. Conclusions
1. Dietary constituents must be mixed of plant and
animal sources
2. Calorie consumption must not exceed expenditure
→ Energy dense diet for the heavy worker and low
calorie diet for the sedentary people
3. Feed the growing children, pregnant mothers and
heavy workers and starve the sedentary people
4. Micronutrients must maintain an equal ratio with
macronutrients.