1. Name: Payel Ghosh
Regn. No.:
Roll no:
SWAMI VIVEKANAND UNIVERSITY(M.P)

2. WHAT IS NUTRITION
 Nutrition is the science that interprets the interaction of nutrients
and other substances in Food (e.g. phytonutrients, anthocyanins,
tannins, etc.) in relation to maintenance, growth, reproduction,
health and disease of an organism. It includes food intake,
absorption, assimilation, biosynthesis, energy metabolism,
catabolism and excretion.
 The diet of an organism is what it eats, which is largely determined
by the availability, processing and palatability of foods. A healthy
diet includes preparation of food and storage methods that
preserve nutrients from oxidation, heat or leaching, and that
reduce risk of food-born illnesses.

3. SOME DEFINITIONS……
 CATABOLISOM: Catabolism is the set of metabolic pathways that
breaks down molecules into smaller units to release energy.
 Anabolism: Anabolism is the set of metabolic pathways that
construct molecules from smallest units. These reaction require
energy.
 Absorption: it is a common physical phenomenon or process in
which atoms, molecule ,ions enter some bulk phase-gas ,liquid,
solid material.
 Biosynthesis: it is a multi step enzyme catalyzed process where
subtracts are converted into more complex product.

4.  The first recorded dietary advice, carved into a Babylonian
stone tablet in about 2500 BC, cautioned those with pain
inside to avoid eating onions for three days. Scurvy, later found
to be a vitamin C deficiency, was first described in 1500 BC in
the Ebers Papyrus.

5. TYPE OF
NUTRIENTES
CARBOHYDRATE PROTIEN FAT
MACRO
NUTRIENTS
MINARELVITAMIN
MICRONUTRIENT
WATER MINERAL

7.  A carbohydrate is a biological
molecule consisting of carbon (C),
hydrogen (H) and oxygen (O) atoms,
usually with a hydrogen: oxygen atom
ratio of 2:1 (as in water); in other words,
with the empirical formula Cm(H2O)n
(where m could be different from
n).Some exceptions exist; for example,
deoxyribose, a sugar component of
DNA,has the empirical formula C5H10O4.
Carbohydrates are technically hydrates
of carbon; structurally it is more
accurate to view them as polyhydroxy
aldehydes and ketones.
Glucose is the simplest form (unit) of
carbohydrate. Its called monosaccharide.

8. mainly found in Grain based product (e.g.:
Rice, flour, noodles, bread), honey, any fruits
,vegetable
1 gram carbohydrate provided 17 kJ or 4
cal energy
It may be disaccharide ,trysaccharide,
polysaccharide

11. Proteins are essential nutrients for the human
body.
It is a essential part of daily food to make &
protect our body.
There are nine essential amino acids which
humans must obtain from their diet in order to
prevent protein-energy malnutrition. They are
phenylalanine, valise, threonine, tryptophan,
methionine, leucine, isoleucine, lysine, and
histidine
 Its simplex form is amino acid.

12. Mainly found in –
I. Animal- milk, fish, egg, meat
II. Vegetable- soya bin, spinach,
legume, blackberry, pumpkin
seed ,nuts. Cashew nuts, peas
1 gram carbohydrate provided
17 kJ or 4 cal energy

13. Daily Protein intake capacity

14. Deficiency
Protein deficiency and malnutrition can lead to
variety of ailments including mental retardation
and kwashiorkor. Symptoms of kwashiorkor
include apathy, diarrhea, inactivity, failure to grow,
flaky skin, fatty liver, and edema of the belly and
legs. This edema is explained by the action of
lipoxygenase on arachidonic acid to form
leukotrienes and the normal functioning of proteins
in fluid balance and lipoprotein transport.
PEM is fairly common worldwide in both children
and adults and accounts for 6 million deaths
annually. In the industrialized world, PEM is
predominantly seen in hospitals, is associated with
disease, or is often found in the elderly.

15. Fats are a wide group of compounds whose
basis is in long-chain organic acid called fatty
acid.
It is mainly two type saturated and non
saturated .
 Saturated fat - have no double bonds
between carbon chain
 Non saturated fat-have one or more than
double bond between the carbon chain
 Some fatty acid cannot synthesized in our
body (e.g. alpha linolenic acid, linolenic
acid). They called EFA .

16.  Main source are –
1. Vegetable- nuts, grain oil, oil
2. Animal- dairy product , meat, egg , etc.
 1 gram fat provide 34 kJ energy

17. When we taken wrong food
for a long time this problem
occurred-
Fatty liver
Cholesterol
Obesity
Diabetes
Heart disease

21. • it is also known as dietary element or dietary
minerals.
• This chemicals are required for living organism
other than carbon(C), oxygen (O), Nitrogen(N),
hydrogen (H) present in common organic
molecule.
• This chemical compound are Calcium (Ca),
potassium(K), Sulfur(Ph), Sodium(Na),
chlorine(Cl),Magnesium (Mg), Manganese(Mn),
Cobalt(Co), Iron(Fe), Bromine(Br),Iodine(I),
selenium(se),Zinc(zn), Copper(Cu).

22. Sulfur(ph):- Large quantities of
sulfur is needed for our body to
make amino acid.
Potassium(K):- daily intake
capacity 4700mg;
• it is a electrolyte; help to co
regulating ATP with sodium.
• Mainly found in legumes , potato
skin, tomato, banana, papaya,
lentils, whole grains, avocado, sweet
potato, turmeric.
• Insufficiency- hypocalcaemia
• Excess- hyperkalamia

23. Chlorine:- daily intake capacity 2300
mg
– Needed for production of hydrochloric acid in
the stomach and in cellular pump functions.
– Table salt (sodium chloride) is the main dietary
source.
– defficency-hypochloremia
– Excess- hyperchloremia
Sodium:- daily intake capacity 1500 mg.
• A systemic electrolyte and is essential in co
regulating with ATP potassium.
– Table salt (sodium chloride, the main source),
sea vegetables , milk , and spinach .

24. • Calcium:- daily intake capacity
1300 mg.
• Needed for muscle, heart and digestive
system health, builds bone, supports
synthesis and function of blood cells.
• Dairy products, eggs, canned fish with
bone (salmon, sardines), green leafy
vegetables, nuts, seeds, oregano, dill,
cinnamon.

25. Magnesium:- daily intake
capacity 420 mg.
• It is required for processing
ATP and bone
• Raw nuts soybeans, cocoa
mass, spinach, chard, sea
vegetable, tomato , tomato,
halibut, beans, ginger ,
cumin, cloves
• Deficiency-
hypomagnesaemia
magnesium deficiency
• Excess- hypermagnesemia

26. Zinc:- daily intake capacity 11 mg.
• It is a trace element.
• Pervasive and required for
several enzymes such as
carboxypeptidase, liver alcohol
dehydrogenises and carbonic
anhydrase.
• Calf liver, eggs, dry beans,
mushrooms, spinach, asparagus,
scallops, red meat, green peas,
yogurt, oats

27. Iron:- daily intake capacity
18 mg.
• It is a tracer element.
• Required for many proteins
and enzymes, notably
hemoglobin to prevent
anemia.
• Red meat, fish (tuna, salmon),
grains, dry beans, eggs, spinach,
chard, turmeric, cumin, parsley,
lentils, tofu, asparagus, leafy
green vegetables, soybeans,
shrimp, beans, tomatoes,
olives, and dried fruit
• deficiency -anemia

28. Phosphorus:- daily intake
capacity 700mg.
• A component of bones , cells, in
energy processing, in DNA and ATP
(as phosphate) and many other
functions.
• Red meat, dairy foods, fish, poultry,
bread, rice, oats.
• In biological contexts, usually seen
as phosphate

29. Copper
• Daily intake capacity .009mg.
• It is a tracer element.
• Required component of many redox
enzymes, including cytochrome c oxidase.
• Mushrooms, spinach, greens, seeds, raw
cashews, walnuts, barley.
• raw
Bromine:- Basement
membrane architecture and
tissue development.

30. Iodine:- daily intake capacity
0.150mg.
o Required not only for the
synthesis of thyroid
hormones, thyroxin and
triiodothyronine and to
prevent goiter, but also,
probably as an antioxidant,
for extrathyroidal organs as
mammary and salivary glands
and for gastric mucosa and
immune system (thymus)
o Sea vegetables, iodized salt,
eggs. Alternate but
inconsistent sources of
iodine: strawberries,
mozzarella cheese, yogurt,
milk, fish, shellfish

31. Manganese:
• Daily intake capacity 2.3mg
• It is a trace element.
• A cofactor in enzyme functions
• Spelt grain, brown rice, beans,
spinach, pineapple, tempeh, rye,
soybeans, thyme, raspberries,
strawberries, garlic, squash,
eggplant, cloves, cinnamon,
turmeric

32. • Selenium:-
– Daily intake capacity 0.55 mg.
– It is a tracer element
– Essential to activity of antioxidant
enzymes like glutathione peroxidase.
– Brazil nuts, cold water wild fish (cod,
halibut, salmon), tuna, lamb, turkey,
calf liver, mustard, mushrooms,
barley, cheese, garlic, tofu, seeds

33. Molybdenum:-
o Daily intake capacity 0.45 mg.
o The oxidases xanthine oxidase,
aldehyde oxidase, and sulfite
oxidase
o Tomatoes, onions, carrots
Cobalt:
Cobalt is required in the synthesis of vitamin
B12, but because bacteria are required to
synthesize the vitamin, it is usually considered
part of vitamin B12 deficiency rather than its
own dietary element deficiency.

35. Vitamin
• Vitamin is an organic compound which is a vital nutrient ,that
an organism required limited amount.
• The term vitamin was derived from "vitamine," a compound
word coined in 1912 by the Polish biochemist Kazimierz Funk
when working at the Lister Institute of Preventive Medicine.
The name is from vital and amine, meaning amine of life,
because it was suggested in 1912 that the organic
micronutrient food factors that prevent beriberi and perhaps
other similar dietary-deficiency diseases might be chemical
amines. This was true of thiamine, but after it was found that
other such micronutrients were not amines the word was
shortened to vitamin in English.

36. Vitamin A
• Also known as retinol,retinoiac
acid ,retinal,
• Pro-vitamin is beta-carotene,
carotene
• It is fat soluble.
• According to WHO its daily intake
capacity is 900 microgram.
• Deficiency: night blindness,
hyperkeratosis, keratomalacia
• Source: carrot, bell pepper,
tomato, orange, leafy vegetable,
liver, fish, soya milk, milk

37. Vitamin B1
It also known as thiamine.
It is fat soluble.
Daily intake capacity 1.3mg.
Deficiency: beriberi,
wernicke-korsakoff
syndrome
Source: Pork, oatmeal,
brown rice, vegetables,
potatoes, liver, eggs.

38. Vitamin B2
• It also known as riboflavin.
• It is water soluble.
• Daily intake capacity 1.3
mg. upper limit
• Deficiency: Ariboflavinosis,
Glossitis, Angular
stomatitis
• Source:- Dairy products,
bananas, popcorn, green
beans, asparagus

39. Vitamin B3
• It is also known as niacin
,niacinamide.
• It is water soluble.
• Daily intake capacity 16 mg. upper
limit 35 mg.
• Deficiency:- pellagra
• Over doses:- liver
damage(>2gm/day) ,other
problem
• Source:- Meat, fish, eggs, many
vegetables, mushrooms, tree nuts

40. Vitamin B5
• It is also known as pantothenic acid.
• It is water soluble.
• Daily intake capacity 5mg.
• Deficiency:-Parenthesia
• Over doses:-Diarrhea; possibly nausea and
heartburn
• Source:-Meat, broccoli, avocados

41. Vitamin B6
• It is also known as
Pyridoxine, pyridoxamine,
pyridoxal.
• It is water soluble.
• Daily Intake capacity 1.3–
1.7 mg.
• Deficiency: Anemia
peripheral neuropathy.
• Source-Meat, vegetables,
tree nuts, bananas

42. Vitamin B7
• It is also known as biotin.
• It is water soluble.
• According to RDA its daily
intake capacity 30
microgram.
• Source:- raw egg yolk,
peanuts, leafy green
vegetables
• Deficiency:- dermatitis,
enteritis

43. vitamin B9
• it is also known as folic acid
,falonic acid.
• It is water soluble
• Daily intake capacity 400
microgram. Upper intake
capacity 1000 microgram.
• source:- leafy vegetables,
pasta, bread, cereal, liver,
lemon
• Deficiency- megaloblastic
anemia, neuron disorder

44. Vitamin B12
• It is also known as
cyanocobalmin,
hydroxycobalamin.
• It is water soluble.
• Daily intake capacity 2.4
microgram.
• Deficiency- megaloblastic
anemia , acne-like rash
• Source- meat and other animal

45. Vitamin C
• It is also known as
ascorbic acid.
• It is water soluble.
• Daily intake capacity 90
mg. upper intake
capacity 200 mg.
• Deficiency- scurvy
• Source: lemon, many
other fruit, vegetable

46. Vitamin D
• It is also known as
cholecalaciferol .
• It is fat soluble.
• Daily intake capacity 10
mg.
• Fish ,egg , liver, mushroom,
sunlight
• Deficiency:- rickets
,osteomalacia

47. Vitamin E
• It is also known as
tocopherois.
• It is fat soluble
• Daily intake capacity 15 mg
• Upper limit 1000 mg.
• Fruit, seed, vegetable, nuts
• Deficiency- male sterility, mild
hemolytic anemia.
• Excess- heart failure

48. Vitamin k
• It is also known as
phyloquinone
,menaquinone
• It is fat soluble
• Daily intake capacity 120
mg.
• Leafy green vegetable, egg
yolk, liver
• Bleeding diathesis

49. water
• It is a basic need of life. We can't survive without
water.
• In our body 80-90% is made by water.
• It help in our body to keep healthy.
• It is colorless odorless, liquid made up of
molecules. Containing two atom of hydrogen (H),
one atom of oxygen(o).
• Water is needed to maintenance the health and
integrity of every cell in the body.
• keep the blood stream liquid enough to flow
through blood vessel

50. • Help eliminate the byproduct of the body’s
metabolism, excess electrolytes and urea which is
a waste product formed through the processing of
dietary element.
• Regulate our body temperature through sweating.
• Moistening mucous membrane such as those of
the lungs and mouth lubricant and cushion join.
• Carry nutrients and oxygen