3. BALANCED DIET
• In order to obtain adequate amounts of each of
the different nutrients, our daily diet should
include appropriate quantities of a variety of
different foodstuffs.
• Balance diet provides all nutrients in required
amounts and proper proportions.
• Food groups serves as a general guide to chose a
Balance Diet.
• It also provides information as to which of the
different foodstuffs can be substitute for one that
may be temporarily unavailable.
7. FOOD GROUPS
FIVE FOOD GROUPS:
Bread group:Grains(wheat,rice,corn,maiz),starchy
vegetables,beans.These have Starch, iron n vit.B.
Vegetable group:have vit,n minerals
Frouit group:rich in vitamins
Milk group:rich in high quality protein,calcium n riboflavin.
Meat group:meat,poultry,fish.egg,beans n nuts-are protein rich food.
Oil n sweats: must be used sparingly.
8. Base of the pyramid:(CHO group-cereals,grains)
6-11 serving/d (30 g /serving) 400g/day 50-60% cal
Vegetable,Fruit group:
3-5 serving/d (60g/serving) 300g/d
Protein group:meat,fish,egg 2-3 serving/d (30g/serving) 60g/d
milk,yogurt,cheeze 2-3 serving/d 100 ml/serving
Fats-Oil-sweats group: use sparingly 20-30%cal
9. CLASSIFICATION
• Based on chemical nature, nutrients are
classified into six classes:
• Carbohydrates
• Lipids
• Proteins
• Minerals
• Vitamins
• Water
• Dietry fiber also included
11. CARBOHYDRATES
CHO are aldehydes or ketone compounds with multiple
hydroxyl groups.
They are mono, oligo,polysaccharides
(Homopolysaccharides,Heteropolysaccharides)
Dietary CHO include simple sugars, starches and
indigestible CHO (fiber).
The high CHO foods are the cereals (wheat, rice,
oats),pulses (grain legumes tubers (potatoes), fruits,
cane sugar, chocolate, sweets, beverages (tea,coffee).
One gram of CHO gives 4.0 calories.
CHO should constitute 55-60% of the total caloric intake.
Protein-sparing action of CHO (depress gluconeogenesis
from tissue proteins), sparing proteins for vital functions.
RDA for CHO is 400 g/day.
12. DIETRY FIBER
DEFINITION:Undigestible part of food
TYPES:Soluble n Insoluble n difference b/w both
SOLUBLE:Dissolve in water n form gels(in fruits n legumes e.g.pectins,
gums n mucilages)
INSOLUBLE:Absorb water,swellup (in vegetable n grains e.g.
cellulose,hemicellulose,lignin).
Indications/functions:
Prevent constipation(stimulate intestinal motility)
Regulate bowal movements(prescribed in irritable bowal disease)
Eliminate bacterial toxins
Decrease GIT cancer
Improve glucose tolerance
Reduce plasma cholestrol level
Satiety value
Recomended Daily Allowance: 20-35g/day
13. GLYCEMIC INDEX OF CARBS
These are variations in the increase and fall of blood
glucose levels after the ingestion of different cho
containing foods.
These quantitative differences are assayed by glycemic
index which measures the time course of postprandial
glucose concentrations from a graph.
Glycemic Index= A.U. Bl.Gl.Curve/A.U.Bl.Gl.Curvex100
after test meal ingest./after Glucose ingest.
14. IMPORTANCE OF G.I.
G.I. of complex cho(starch) is lower than refined
cho(glucode)
G.I.is lowered when combined with protein,fat or fiber
Food with high fiber & low G.I. should be preffered
e.g.wholegrains,fruits,vegetables
16. FATS AND LIPIDS
Lipids are organic compounds made up of fatty acids, glycerol and other
compounds.
They are good source of energy due to high caloric value
(9 cal./g).
Vehicle for fat soluble vitamins and essential fatty acids.
Fats reduce the bulk of food and add taste to it and have higher satiety
value.
Fats are good energy reservoirs in body.
Lipids act as precursors of many important compounds (e.g.cholesterol is
the precursor of steroid hormones and vitamin D3 (cholecalciferol).
Eicosanoids (prostaglandins, thromboxane and prostacyclin,leukotriens n
lipoxins) possess important physiological and pharmacological actions in
the body.
Not more than 30% of the total calories should come from lipids.
RDA of Fats is 70 g/day.
17. ESSENTIAL FATTY ACIDS
Definition: The unsaturated fatty acids,which the body
cannot synthesize,n must be consumed in diet.
Are Linoleic acid(omega 6 fatty acid)
Linolenic acid(Omega 3 FA) ,Arachidonic acid.
Sources:Corn oil,soyabean oil,canola oil,salmon
fish,eggs,flex seeds n oil,walnuts.
Functions of PUFA
Lower p.cholestrol,prevent from atherosclerosis
Essential compt. of phosoholipids of mito. N cell
memb.and reprodutive organs.
Precursor of Ecosanoids
Defficiency results in stunted growth,dry scaly n
thickensd skin.
Trans fatty acids are produced as result of
hydrogenation with Ni,----raise p.cholestrol(cis has kink
18. Fats and Lipids
Excessive intake of fats increase the incidence of cancer
of colon.
Abnormalities of lipoproteins-atherosclerosis, HTN, IHD,
Stroke.
Lecithins (surfactant)-prevent collapse of pulmonary
alveoli during expiration. Its absence in new born may
prove fatal by causing IRDS.
20. PROTEINS
Proteins are amino acid residues joined together by peptide linkage.
Most important food constituent : it provide building stones (amino acids)
for growth, foods rich in protein are often called ‘body building foods.
They form the important constituents of muscles and other tissues and of
vital fluids like blood.
It repair tissue loss by wear and tear.
It is needed for synthesis of proteinitous enzymes, hormones and plasma
proteins.
“antibodies,” which are body defenses against infections – are also mainly
protein in nature.
Diet should contain 20% calories from proteins.
One gram protein gives 4.0 calories.
Animal foods such as meat, fish, eggs and milk are rich in protein-class 1
protein.
plant origin proteins are class 2 proteins.
21. Proteins (Continued)
Among the vegetable foods, pulses and nuts are the
richest sources of protein with amounts often exceeding
those present in animal foods.
Soya bean is unique in this respect in that it contains
over 40 percent protein.
Daily average requirement for man is approx.60g per
day.
Protein deficient diet taken for long time leads to
diseases Marasmus and Kwashiorkor.
22. NITROGEN BALANCE
NITROGEN EQUILIBRIUM:
Daily dietry intake of protein is equal to the loss
through urine,feces n sweat in a healthy man.
POSITIVE NITROGEN BALANCE:
Nitrogen intake is higher than the out put(growing
children,pregnancy n recovery.
NEGATIVE NITROGEN BALANCE:
Nitrogen output is higher than the input(PEN-due to
more body tissue breakdown)
23. ASSESSMENT OF NUTRITIVE VALUE OF PROTEINS
Protein Efficiency Ratio (PER)
Biological Vlue(BV)
Net Protein Utilization (NPU)
Chemical Score
25. Vit A (retinol,retinal,retinoic acid):
Source:Animal(main), cod liver oil,egg yolk,cheez,milk,colostrum
Plants:as pro-vit.e.g.carrots,yellow corn,sweat potato,spinach
Roles:Epithelium (Eye,RespT,GIT,U.Skin),bones-
teeth,meta,Vision,
RDA:400-1300 µgram/day depending upon age n sex n
sp.requirment
Vit.D (Cholecalciferol D3,Ergocalciferol D2-ergot-plant):
Sources:Cod liver oil,egg yolk,sun light expo.(milk is deff.)
Roles:Bone development,def.rickets n osteomalacia.
RDA:5-10 µgram/day
Water-Insoluble Vitamins
VITAMINS
26. Vit.E (α Tocopherol):
SOURCE:Animal:meat,liver,egg,fishmilk,plant-wheat germ oil,corn oil,green
leafy vegetables
Roles:Increases fertility,antioxidant
RDA:8-10 mg/d
Vit K (k1,k2,k3):
Source:K1 present in most vegetables,K2 produced by intestinal bacteria
Roles: help formation of blood clotting factors 2,7,9,10,by liver by
posttranslational modifications(carboxylation of glutamic acid to γ-carboxylic
glutamic acid)which allows these factors to bind Ca++,to bind to
phospholipid surface for blood clotting.
RDA: 60-70 µgram/day
27. VIt C (ascorbic acid)-heat labile
Source: fresh citrous fruits and vegetables green pepper
Roles: Collagen synthesis(hydroxylation of proline),
As antioxidant,synthesis of steroid hor.for absorbtion of
iron from intestine,
RDA: 60mg/d
28. Water-Soluble Vitamins
Vitamin B Complex:
Vit B1 (thiamin): TPP-PDH-deff.ber-beri-polished rice-
polyneuropathy,encephlopathy,CV,GIT,
Vit B2 (riboflavin): FMN,FAD-for NADH-DH,xanthin oxidase,Succinate DH,
deff.stomatitis,chelosis,tongue lesions.
Vit B3 Niacin: NADH-for catabolic reactions(TCA cycle)and NADPH for anabolic
reactions(synth of proteins,fat DNA etc)-Deff.Pellagra-3D-
Vit.B5(pantothenic acid): Add Co enzyme A(acetyl CoA,succinyle Co A for
meta. Of CHO,proteins n lipids.deff. neuromuscular degeneration-
irritability,GIT,burning feet syndrome.
Vit B6 (pyridoxine): PP-For transamination,deamination.decarboxylation,
29. Water-Soluble Vitamins
Folic acid: THF-carrier of one C group in synth of
purine,homocystein,adrenaline.FIGLU(forminimoglutamic acid) test
Biotin: Add CO2,co-enz for carboxylases.(pyruvate---OA)
Vit B12 (cyanocobalamin): co-containing -synth by intestinal m.o.for CHO n
lipid n folic acid meta.
Deff.pernicious anemia(due to def. of intrinsic factor), test serum conc, of
B12,Schilling’s test-inj.B12 given,100microgram/month
31. Minerals
Essential inorganic elements
involved in a variety of metabolic processes
Major Minerals
Calcium
Phosphorus
Magnesium
Sodium
Potassium
Chlorine
Trace Minerals
Manganese
Cobalt
Selenium
Chromium
Iron
Iodine
Fluoride
Zinc
Copper
32. The energy obtained from carbohydrates, proteins, and
fats is measured in units called calories (By Bomb-
Calorimeter).
physiological calorie is defined as the amount of heat
required to raise the temperature of one gram of
water by one degree centigrade.
1 Kilocalori =1000 calories
Gross caloric values:
By using bomb-calorimeter
1gm of carbohydrates yields 4.1 calories
1gm of fat yields 9.4 calories
1gm of proteins yields 5.4 calories
CALORIC VALUE OF FOODS
33. Recommended Dietry
Allowances-RDA
RDA represents the quantities of the nutrients to be
provided in the diet daily for maintaining good health.
FACTORS AFFECTING RDA:
Sex:Higher for men
Age:Higher in growing age
Stressful conditions:Higher in
Pregnancy,lactation,convalesance.
34.
35.
36. CALCULATION OF
CALORIC NEEDS
First find out the kilocalories expended by BMR in 24
hours.
Men: 18-30 years= (0.0630 x weight in kg + 2.8957)x240
31-60 years= (0.0484 x weight in kg + 3.6534)x240
Woman: 18-30 years= (0.0621x weight in kg + 2.0357)x240
31-60 years= (0.0342x weight in kg + 3.5377)x240
Multiply the value obtained with activity factor given
below:
(i) Low (sedentary) 1.3
(ii) Intermediate (some regular exercise) 1.5
(iii) High( regular activity (demanding job) 1.7
