2. NUTRITION: The science of food and it’s relationship
to health.
DIETETICS: Practical application of the principles of
nutrition, it includes planning of meals for
the well & the sick.
3. CLASSIFICATION OF FOOD
A. CLASSIFICATION BY ORIGIN:
1. FOODS OF ANIMAL ORIGIN e.g meat, fish.
2. FOODS OF VEGETABLE ORIGIN e.g cabbage , carrot etc.
B. CLASSIFICATION BY CHEMICAL COMPOSITION:
1. PROTEIN PROXIMATE PRINCIPALS
2. FAT ( MACRO-NUTRIENTS)
3. CARBOHYDRATE
4. VITAMINS MICRO-NUTRIENTS
5. MINERALS
C. ON THE BASIS OF PREDOMINANT FUNCTION:
1. BODY BUILDING FOOD: Milk, Meat, Egg, fish, Pulses etc. (Protein)
2. ENERGY GIVING FOOD: Sugar, Root, Tubers, Fats & oils (Carb. & fat)
3. PROTECTIVE FOOD: Vegetables, fruits and milk (rich in vit. & minerals)
4. PROTEIN
PROTEIN
AMINO ACIDS
ESSENTIAL AMINO ACIDS:-
Body cannot synthesize
them in amount
corresponding to it’s need.
Total: 8
E.g: leucine, isoleucine,
lysine,
methionine, threonine,
Phenylalanine, valine,
tryptophane .
Semi-essential: Arginine &
Histidine
NON-ESSENTIAL AMINO
ACIDS: Body can
synthesize them in amount
corresponding to it’s need.
E.g: asparaginic acid,
glutamic acid,
proline,
serine etc.
5. BIOLOGICALLY COMPLETE PROTEIN:
Protein which contains all essential amino acids
are called biologically complete.
E.g: Milk protein & Egg protein
BIOLOGICALLY INCOMPLETE PROTEIN:
Protein which lack in one or more essential
amino acid are called biologically incomplete.
E.g: Rice, Wheat, Pulse etc.
6. SOURCES OF PROTEIN
ANIMAL SOURCE
Milk, Meat, Egg,
Fish etc.
VEGETABLE SOURCE
Pulses, cereals,
beans, Nuts,
Oil seed cakes etc.
7. SUPPLEMENTARY ACTION OF PROTEIN
MIXED DIET: e.g: cereal with
pulse. (rice+dal, Chapati+dal,
Dosa+sambhar, idli+sambhar,
khichri)
BIOLOGICALLY COMPLETE
Cereals (rice, wheat, maize)
deficient in lysine & threonine
but rich in Methionine.
BIOLOGICALLY INCOMPLETE
Pulses are deficient in Methionine
but rich in lysine & threonine.
BIOLOGICALLY INCOMPLETE
8. FUNCTIONS OF PROTEIN
body building
repair and maintenance of body tissue.
maintenance of osmotic pressure*.
Synthesis of certain substances like, anti-
bodies, enzymes, Hb., plasma protein,
hormones, coagulation factors.
9. ASSESMENT OF NUTRITIVE VALUE OF PROTEIN
1. DIGESTIBILITY CO-EFFICIENT: % of ingested nitrogen absorbed in
the body.
= nitrogen absorbed X 100
nitrogen ingested
2. BIOLOGICAL VALUE: % of absorbed nitrogen retained in
the body.
= nitrogen retained X 100
nitrogen absorbed
10. 3. NET PROTEIN UTILIZATION (NPU) = It is the product of
digestibility co-efficient and biological value
divided by 100.
= D . C X B . V
100
:- greater the NPU better the protein.
:- NPU of egg is 100. Hence called “Reference Protein”.
:- NPU of protein in indian diet is between 50 – 80.
11. ASSESSMENT OF PROTEIN STATUS
1. MID ARM CIRCUMFERENCE (for age 1-5yrs)
> 13.5cm - satisfactory.
12.5 – 13.5cm – mild malnutrition
< 12.5cm - severe malnutrition.
2. CREATININE HEIGHT INDEX
3. SERUM ALBUMIN (Normal = 3.5 – 5 gm/dl)
4. TOTAL BODY NITROGEN
12. PROTEIN REQUIREMENT
As per ICMR (Indian Council of Medical Research)
for adult M/F : 1gm / kg body wt.
for children : 1.5 gm / kg body wt.
During pregnancy : + 14 gm / day.
During Lactation : + 25 gm / day.
