nutrition

1. ISHFAQ AHMAD

2. OBJECTIVES
Historical background of Nutrition
Food groups

3. Historical background
• The word nutrition first appeared in 1551 and comes
from the Latin word nutrire, meaning “to nourish.”
• Today, nutrition is defined as the sum of all processes
involved in how organisms obtain nutrients,
metabolize them, and use them to support all of life’s
processes.

4. DISCOVERY OF VITAMINS AND THEIR SOURCES
1909 Vitamin A (Retinol) Cod liver oil
1912 Vitamin B1 (Thiamin) Rice
1912 Vitamin C (Ascorbic acid) Lemons
1918 Vitamin D (Calciferol) Cod liver oil
1920 Vitamin B2 (Riboflavin) Eggs
1922 Vitamin E (Tocopherol) Wheat and Liver
1926 Vitamin B12 (Cyanocobalamin) Liver
1929 Vitamin K (Phylloquinone) Alfalfa
1931 Vitamin B5 (Pantothenic acid) Liver
1931 Vitamin B7 (Biotin) Liver
1934 Vitamin B6 (Pyridoxine) Rice
1936 Vitamin B3 (Niacin) Liver
1941 Vitamin B9 (Folic acid) Liver

5. Food groups
1. Cereal & Grains
2. Vegetables
3. Fruits
4. Milk & dairy products
5. Meat, Poultry, Fish, Eggs, Nuts & Legumes
6. Fats, Oils & Sweets

6. CEREALS & GRAINS
• Cereals, the seeds of civilization food eaten by
humans for thousands of years and provide more food
energy worldwide than any other type of crop; they are
therefore “Staple Crops”.
• Cereals are grasses cultivated for the edible
components of their grain composed of the
endosperm, germ, and bran.

7. GRAINS & CEREALS
• There are two types of grains:
1. Whole grains refer to grains that have all of the
parts of the grain seed, (bran, endosperm & germ).
2. Refined grains are processed grain when some of
the dietary fiber and other important nutrients are
removed.

8. GRAINS & CEREALS
• Examples of two types of grains include:
1. Whole grains (Brown bread & rice, maize, barley,
millet)
2. Refined grains (white bread & rice, pasta, noodles)

9. VEGETABLES
• Vegetables comprise any plant part, other than
fruit which is used as food. They include;
i. Roots and tubers (potatoes, turnips, carrots)
ii. Bulbs s(onions)
iii. Leaves (Lettuce and cabbage)
iv. Flowers (broccoli and cauliflower)
v. Peas and beans are legumes but when immature
and green are treated as vegetables.

10. VEGETABLES
• Vegetables are a good source of dietary fibre.
• All vegetables contain negligible fat.
• Starch predominates in tubers, the other vegetables
contain sugars.
• Green leafy vegetables have a very high water content
and are exceptionally low in energy while relatively
high in micronutrients.

11. FRUITS
• Fruit forms from the flower (ovary) of the plant and
contains the seeds of the plant.
• Fruit is a good source of vitamins, including vitamin C,
folate, carotenoids as well as useful amount of potassium.
• It also provides carbohydrates, in particular natural sugars
(fructose and/or glucose and/or sucrose) and fibre,
especially in the edible skins.
• The sugar that makes them sweet provides energy.

12. MILK & MILK PRODUCTS
• Milk, yoghurt and firm cheeses are the three
important foods in this group.
• The foods in this group are an excellent source of
calcium and are also a good source of protein.
• Milk carries B group vitamins, particularly
riboflavin & vitamin B12, and the fat soluble
vitamins A & D.

13. MILK & MILK PRODUCTS
• Milk also contains moderate amounts of potassium,
sodium, magnesium, and zinc but is low in iron.
• Lactose is the principal sugar in milk, and milk is
the only source of lactose in nature.
• The lactose enhances the absorption of calcium and
phosphorus from the intestine.
• Yoghurt, cheese group can increase the fat content of
your diet if you choose full cream products.

14. MEAT, FISH, POULTRY, EGGS,
NUTS & LEGUMES
• The foods in this group are a
good source of protein, iron,
niacin and vitamin B12.
• Lean red meats are a particularly
good source of iron & zinc.
• The iron in animal foods is more
easily absorbed by the body than
the iron in plant foods.

15. NUTS
• Nuts are valued for their oils
as well as for their high
content of energy, protein,
vitamins, and minerals makes
them a very nutritious food.
• The energy content of nuts is
mostly due to their high fat
content.

16. LEGUMES
• Legumes are the edible seeds and
include dried peas, beans, pulses and
chick peas.
• Of all foods, legumes most adequately
meet the recommended dietary
guidelines for healthful eating.
• They are high in carbohydrate and
dietary fibre, mostly low in fat, supply
adequate protein while being a good
source of vitamins and minerals.

17. FATS, OILS AND SWEETS
• Fats, oils and sweets give us
calories, add flavor and variety
to our diets.
• When we eat them along with
foods like grains, fruits,
vegetables, milk and meat
products they are part of a
healthy diet.

18. FATS, OILS AND SWEETS
• Most of these foods do not contain
many vitamins or minerals.
• So they are called "empty calorie"
foods.

19. THANK YOU