This document provides information about food and nutrition. It defines food as an edible material for growth, repair and maintenance of the body. Nutrition is described as the process by which the body utilizes food for growth, maintenance of functions and repair. The objectives of nutrition are listed as promoting physical and mental growth, building and repairing tissues, and providing energy. Foods are classified by origin, chemicals, predominant function and sources. Macronutrients and micronutrients are defined. The food pyramid is illustrated and carbohydrates, proteins and fats are described in terms of their functions, sources and deficiencies.
This document provides an overview of macronutrients and some key micronutrients. It discusses calories and daily intake requirements, then focuses on carbohydrates, fats, proteins, and minerals including calcium, sodium, potassium, phosphorus, and magnesium. Carbohydrates, fats and proteins provide calories and are classified as macronutrients, while minerals and vitamins are needed in smaller amounts and are micronutrients.
This document provides guidelines for women's health and nutrition. It outlines important nutrients for women including calories, protein, carbohydrates, iron, calcium, vitamin D, and omega-3 fatty acids. Estrogen plays an important role in women's health and reductions in estrogen can lead to issues like menopause and increased risk of heart disease and bone health problems. The document recommends a preventative nutrition approach including foods high in antioxidants, phytoestrogens, and omega-3s to support women's health and hormones.
The document is a PowerPoint presentation about nutritional deficiency diseases. It introduces the topic and explains that lack of nutrition can cause health problems and deficiency diseases. It then summarizes three specific deficiency diseases: Marasmus caused by lack of protein and energy, Kwashiorkor caused by lack of protein, and Rickets caused by lack of vitamin D. The main symptoms of each disease are listed.
Food science food,nutrition,nutrients and healthNugurusaichandan
This document provides an overview of key concepts in food science, including definitions of food, nutrients, nutrition and health. It classifies nutrients as macro nutrients like carbohydrates, proteins and fats which provide energy, or micro nutrients like vitamins and minerals which are needed in smaller amounts. Macro nutrients also include fiber and water. The document discusses the roles of major macro and micro nutrients in the body. It defines health and malnutrition, noting the importance of a balanced diet for good health. Finally, it describes nutritional classifications of foods as energy yielding, protective or body building based on their nutrient compositions.
Major economic factors that influence food consumption patterns include income, food prices, and technology changes. Higher incomes are associated with healthier diets that include more expensive foods like fruits and animal products. Food prices strongly impact low-income consumers, who opt for cheaper home-cooked meals over eating out. Technological advances such as refrigerators and food processing have increased consumption of convenience foods and animal proteins in many countries.
Proper nutrition is an integral part of maintaining healthy bones and preventing falls.
Learn more about Nutrition Services at Burke:
http://www.burke.org/rehab/patientinfo/nutrition-dietician-consult
The Mediterranean diet is inspired by eating patterns of countries surrounding the Mediterranean Sea like Italy, Greece, Spain and Morocco. It focuses on plant-based foods like olive oil, fruits and vegetables, cereals, legumes, eggs and dairy in moderation, along with fish and meat consumed sparingly. The Mediterranean diet has been shown to improve health and reduce the risk of cardiovascular disease, cancer, and neurological disorders. It emphasizes daily exercise and consuming a variety of healthy foods as depicted in the Mediterranean food pyramid.
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
This document provides an overview of macronutrients and some key micronutrients. It discusses calories and daily intake requirements, then focuses on carbohydrates, fats, proteins, and minerals including calcium, sodium, potassium, phosphorus, and magnesium. Carbohydrates, fats and proteins provide calories and are classified as macronutrients, while minerals and vitamins are needed in smaller amounts and are micronutrients.
This document provides guidelines for women's health and nutrition. It outlines important nutrients for women including calories, protein, carbohydrates, iron, calcium, vitamin D, and omega-3 fatty acids. Estrogen plays an important role in women's health and reductions in estrogen can lead to issues like menopause and increased risk of heart disease and bone health problems. The document recommends a preventative nutrition approach including foods high in antioxidants, phytoestrogens, and omega-3s to support women's health and hormones.
The document is a PowerPoint presentation about nutritional deficiency diseases. It introduces the topic and explains that lack of nutrition can cause health problems and deficiency diseases. It then summarizes three specific deficiency diseases: Marasmus caused by lack of protein and energy, Kwashiorkor caused by lack of protein, and Rickets caused by lack of vitamin D. The main symptoms of each disease are listed.
Food science food,nutrition,nutrients and healthNugurusaichandan
This document provides an overview of key concepts in food science, including definitions of food, nutrients, nutrition and health. It classifies nutrients as macro nutrients like carbohydrates, proteins and fats which provide energy, or micro nutrients like vitamins and minerals which are needed in smaller amounts. Macro nutrients also include fiber and water. The document discusses the roles of major macro and micro nutrients in the body. It defines health and malnutrition, noting the importance of a balanced diet for good health. Finally, it describes nutritional classifications of foods as energy yielding, protective or body building based on their nutrient compositions.
Major economic factors that influence food consumption patterns include income, food prices, and technology changes. Higher incomes are associated with healthier diets that include more expensive foods like fruits and animal products. Food prices strongly impact low-income consumers, who opt for cheaper home-cooked meals over eating out. Technological advances such as refrigerators and food processing have increased consumption of convenience foods and animal proteins in many countries.
Proper nutrition is an integral part of maintaining healthy bones and preventing falls.
Learn more about Nutrition Services at Burke:
http://www.burke.org/rehab/patientinfo/nutrition-dietician-consult
The Mediterranean diet is inspired by eating patterns of countries surrounding the Mediterranean Sea like Italy, Greece, Spain and Morocco. It focuses on plant-based foods like olive oil, fruits and vegetables, cereals, legumes, eggs and dairy in moderation, along with fish and meat consumed sparingly. The Mediterranean diet has been shown to improve health and reduce the risk of cardiovascular disease, cancer, and neurological disorders. It emphasizes daily exercise and consuming a variety of healthy foods as depicted in the Mediterranean food pyramid.
The document discusses macronutrients and their roles in nutrition. It focuses on carbohydrates, proteins, and fats. Carbohydrates provide the body's main source of energy and include sugars, starches, and fibers. Proteins are needed for tissue repair, hormone production, and other functions. Fats are also an essential nutrient and provide energy storage, though some types like saturated fats are less healthy. The document outlines food sources of these macronutrients and their digestion and roles in the body.
This document provides guidelines for nutrition in emergency situations. It discusses the importance of the right to food and adequate nutrition during crises. An emergency food ration should aim to meet 2100 kcal per person per day as well as macronutrient and micronutrient requirements. The ration must be tailored based on factors like climate and population. Special consideration is given to vulnerable groups like infants, children, pregnant and lactating women, and older persons. Food fortification, substitution, and other management strategies are also outlined. Monitoring is key to adjusting the ration as the crisis and people's needs evolve over time.
The document discusses nutrition and balanced diets. It notes that nutrition should be a high priority, as malnutrition is widespread among mothers and children due to faulty dietary habits stemming from ignorance. A balanced diet provides all required nutrients in proper amounts and proportions to perform the body's energy, building, and protective functions. It emphasizes including a variety of foods from the staple, energy-rich, and body-building food groups to obtain essential vitamins, minerals, proteins, fats and more. Antioxidants protect the body from harmful free radicals, and are found in plants like fruits and vegetables.
Meal planning requires considering nutritional needs, food preferences, budget, and cultural factors. It aims to provide a balanced diet through selecting foods from major groups like cereals, pulses, vegetables, fruits, dairy, eggs, meat and fats. Planning meals with representation from each food group helps fulfill nutritional requirements for health. Factors like nutrient composition, preparation methods, and traditional uses are important in understanding the nutritional value of different foods.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
This document discusses women's health and nutrition in India. It notes that 40% of the Indian population, mostly women, consume less than 80% of their daily energy needs. Every third woman is undernourished and half are anemic. Malnutrition is linked to 60% of child deaths under age 5. Improving women's nutrition can help achieve UN Millennium Development Goals around poverty, child mortality, and maternal health. Several Indian government programs aim to provide supplementary nutrition, healthcare, and education services to women, children, and adolescent girls. Addressing women's nutrition throughout their lives is important for individual and national development.
This document summarizes the history of nutritional science from 1785 to 1985. Some key developments include:
- In 1747, James Lind discovered that lime juice prevented scurvy in sailors, establishing the concept that specific dietary factors are necessary for health.
- In the 1800s, scientists like Magendie, Boussingault, and Liebig identified protein, nitrogen, carbohydrates, fats, and amino acids as essential dietary components.
- In the late 1800s and early 1900s, scientists discovered many vitamins including A, C, D, E, K, B1, B2, B6, B9, B12, and identified deficiency diseases like beriberi and pell
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
Malnutrition, Causes,Framework, vicious cycle,Preventive measures,Policy and ...Dhirendra Nath
This document discusses various types of malnutrition including protein energy malnutrition (PEM) in Nepal. It outlines the immediate, underlying, and basic causes of PEM as inadequate dietary intake and infections which interact in a vicious cycle. Preventive measures proposed include promoting optimal infant and young child feeding practices, vaccination, food fortification, and treating diarrhea and intestinal parasites. The document also discusses iodine deficiency disorders, iron deficiency anemia, vitamin A deficiency and their prevention through salt iodization, food fortification, and supplementation programs.
Omega 3,6 & 9 Fatty AcidsOmega-3 and omega-6 fatty acids are PUFAs and omega-9 fatty acids are usually MUFAs. The omega numbers simply reference how many carbons away from the methyl end of the fatty acid chain that the first carbon-carbon double bond appears. If the double bond is three carbons away, it's called an omega-3 fatty acid.,
This document discusses dietetics and nutrition, defining key concepts and classifying foods. It outlines the proximate principles of foods, dietary guidelines, and food pyramids. It also describes the personalities and foods associated with sattvic, rajasic, and tamasic diets. The conclusion emphasizes that food impacts health and one should eat to live rather than live to eat.
This document discusses nutrition for the elderly. It notes that aging brings physiological, psychological, and immunological changes that influence nutritional status. Key nutritional needs for the elderly include reduced daily energy needs but stable or increased needs for protein, calcium, vitamins D and B12, and omega-3 fatty acids. Common nutritional problems for seniors are obesity, malnutrition, osteoporosis, cardiovascular diseases, and immune system weakness. The principles of nutrition for older adults emphasize balanced meals, adequate hydration and fiber, limited salt and sugar, and regular fish consumption.
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
This document provides an overview of general nutrition concepts. It defines key terms like food, nutrition, diet, and malnutrition. It outlines the six major nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water. The document discusses dietary guidelines and food groups. It explains that human beings need food to provide energy for essential physiological functions like respiration, circulation, digestion, metabolism, maintaining body temperature, growth, and repair of tissues. The most vulnerable groups who require adequate nutrition are infants, young children, pregnant women, and lactating mothers.
1. The body stores energy as carbohydrates, proteins, and fats. Carbohydrates and proteins provide 4 Calories of energy per gram, while fats provide 9 Calories of energy per gram.
2. When 180 grams of glucose are converted to CO2 and H2O, 672 Calories of energy are released. Glucose provides 4 Calories of energy per gram.
3. The two fatty acids the body cannot synthesize and must obtain from food are omega-3 alpha-linolenic acid and omega-6 linoleic acid.
This presentation discusses nutrition and covers several key topics:
- It classifies food groups such as carbohydrates, proteins, vitamins, fats, minerals, water and fiber. Carbohydrates and proteins are important sources of energy.
- A balanced diet provides nutrients from a variety of food groups and helps prevent disease. It is important to eat the right types and amounts of foods.
- Exercise is also important for health, and helps the body use nutrients from food.
- The nutrition pyramid visually represents the recommended number of daily servings from each food group for a healthy diet.
This document provides an overview of the history and trends of food preservation. It discusses historical methods such as drying, salting, sugaring, pickling and cold storage. Current technologies including canning, blanching, vacuum packaging, drying, refrigeration, freezing and use of chemical preservatives are described. Trends in the large-scale global food industry and factors driving needs for increased food production are also summarized. The document aims to define food preservation and discuss why it is needed from historical and current perspectives.
The document discusses various nutritional problems, including major problems like protein energy malnutrition, vitamin A deficiency, nutritional anemia, and iodine deficiency disorders. It also covers minor nutritional disorders and provides details on the causes, clinical manifestations, assessment, prevention, and control of various deficiencies. Specific conditions discussed in depth include kwashiorkor, marasmus, marasmic kwashiorkor, low birth weight, endemic fluorosis, and lathyrism.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
The document discusses the relationship between nutrition and infection. It notes that historically, the interaction between the two was not well recognized. However, studies demonstrated that infection can lead to malnutrition, and malnutrition increases susceptibility to infection, creating a vicious cycle. The effects of malnutrition on resistance to infection include reduced immune function and antibody production. Infection also affects nutritional status through increased nutrient needs, reduced intake and absorption, and increased losses. The interactions between the two are complex and bidirectional.
Nutritional Needs discusses the components of a balanced diet including food, nutrients, health, calorie intake, and the functions and classification of different foods. It also covers the factors that determine energy needs and recommendations for a balanced diet. Meal planning involves considering nutritional needs, food preferences, budget, and time available to plan healthy, balanced meals for individuals and families. Proper meal planning and budgeting strategies can help ensure nutritional needs are met affordably and efficiently.
The document discusses balanced diets and malnutrition. It defines a balanced diet as one that includes all essential nutrients in proper proportions, including carbohydrates, proteins, fats, water, vitamins, minerals, and fiber. It explains the sources and functions of each nutrient. Malnutrition occurs when nutrient intake is deficient or excessive and can cause undernutrition diseases like kwashiorkor or overnutrition issues like obesity. The document recommends preventing malnutrition through nutrition education at the family level, community participation, national programs like agriculture and storage, and international cooperation.
This document provides guidelines for nutrition in emergency situations. It discusses the importance of the right to food and adequate nutrition during crises. An emergency food ration should aim to meet 2100 kcal per person per day as well as macronutrient and micronutrient requirements. The ration must be tailored based on factors like climate and population. Special consideration is given to vulnerable groups like infants, children, pregnant and lactating women, and older persons. Food fortification, substitution, and other management strategies are also outlined. Monitoring is key to adjusting the ration as the crisis and people's needs evolve over time.
The document discusses nutrition and balanced diets. It notes that nutrition should be a high priority, as malnutrition is widespread among mothers and children due to faulty dietary habits stemming from ignorance. A balanced diet provides all required nutrients in proper amounts and proportions to perform the body's energy, building, and protective functions. It emphasizes including a variety of foods from the staple, energy-rich, and body-building food groups to obtain essential vitamins, minerals, proteins, fats and more. Antioxidants protect the body from harmful free radicals, and are found in plants like fruits and vegetables.
Meal planning requires considering nutritional needs, food preferences, budget, and cultural factors. It aims to provide a balanced diet through selecting foods from major groups like cereals, pulses, vegetables, fruits, dairy, eggs, meat and fats. Planning meals with representation from each food group helps fulfill nutritional requirements for health. Factors like nutrient composition, preparation methods, and traditional uses are important in understanding the nutritional value of different foods.
Here are some additional examples of meals and snacks adolescents may choose:
- Pasta with tomato sauce and vegetables
- Yogurt and fruit
- Peanut butter and banana sandwich
- Salad with chicken and dressing
- Granola bar
- Smoothie with yogurt, fruit and plant-based milk
- Hard boiled eggs
- Trail mix with nuts and dried fruit
- String cheese and crackers
This document discusses women's health and nutrition in India. It notes that 40% of the Indian population, mostly women, consume less than 80% of their daily energy needs. Every third woman is undernourished and half are anemic. Malnutrition is linked to 60% of child deaths under age 5. Improving women's nutrition can help achieve UN Millennium Development Goals around poverty, child mortality, and maternal health. Several Indian government programs aim to provide supplementary nutrition, healthcare, and education services to women, children, and adolescent girls. Addressing women's nutrition throughout their lives is important for individual and national development.
This document summarizes the history of nutritional science from 1785 to 1985. Some key developments include:
- In 1747, James Lind discovered that lime juice prevented scurvy in sailors, establishing the concept that specific dietary factors are necessary for health.
- In the 1800s, scientists like Magendie, Boussingault, and Liebig identified protein, nitrogen, carbohydrates, fats, and amino acids as essential dietary components.
- In the late 1800s and early 1900s, scientists discovered many vitamins including A, C, D, E, K, B1, B2, B6, B9, B12, and identified deficiency diseases like beriberi and pell
There are seven main classes of nutrients that the body needs. These are carbohydrates, proteins, fats, vitamins, minerals, fibre and water. It is important that everyone consumes these seven nutrients on a daily basis to help them build their bodies and maintain their health. Deficiencies, excesses and imbalances in diet can produce negative impacts on health, which may lead to diseases.
Macronutrients
“Macro” means large
These are nutrients which people need to eat regularly and in a fairly large amount.
They include carbohydrates, fats, proteins, fibre and water.
These substances are needed for the supply of energy and growth, for metabolism and other body functions.
II. Micronutrients
‘micro’ means small
Micronutrients are substances which people need in their diet in only small amounts.
These include minerals and vitamins.
Most foods are mixtures of nutrients( in 1 food more than 1 nutrient may be present)
Malnutrition, Causes,Framework, vicious cycle,Preventive measures,Policy and ...Dhirendra Nath
This document discusses various types of malnutrition including protein energy malnutrition (PEM) in Nepal. It outlines the immediate, underlying, and basic causes of PEM as inadequate dietary intake and infections which interact in a vicious cycle. Preventive measures proposed include promoting optimal infant and young child feeding practices, vaccination, food fortification, and treating diarrhea and intestinal parasites. The document also discusses iodine deficiency disorders, iron deficiency anemia, vitamin A deficiency and their prevention through salt iodization, food fortification, and supplementation programs.
Omega 3,6 & 9 Fatty AcidsOmega-3 and omega-6 fatty acids are PUFAs and omega-9 fatty acids are usually MUFAs. The omega numbers simply reference how many carbons away from the methyl end of the fatty acid chain that the first carbon-carbon double bond appears. If the double bond is three carbons away, it's called an omega-3 fatty acid.,
This document discusses dietetics and nutrition, defining key concepts and classifying foods. It outlines the proximate principles of foods, dietary guidelines, and food pyramids. It also describes the personalities and foods associated with sattvic, rajasic, and tamasic diets. The conclusion emphasizes that food impacts health and one should eat to live rather than live to eat.
This document discusses nutrition for the elderly. It notes that aging brings physiological, psychological, and immunological changes that influence nutritional status. Key nutritional needs for the elderly include reduced daily energy needs but stable or increased needs for protein, calcium, vitamins D and B12, and omega-3 fatty acids. Common nutritional problems for seniors are obesity, malnutrition, osteoporosis, cardiovascular diseases, and immune system weakness. The principles of nutrition for older adults emphasize balanced meals, adequate hydration and fiber, limited salt and sugar, and regular fish consumption.
This document discusses the definitions and roles of nutrition and nutrients in relation to health. It defines nutrition as the science of food and nutrients and their interactions and balance in the body in relation to health and disease. Health is defined as complete physical, mental and social well-being, not just the absence of disease. The nutritional status of one's body is influenced by the foods consumed and their nutrient contents. Intakes of essential nutrients between deficient and excessive levels can impact health and toxicity. Maintaining adequate nutrient intake through diet is important for health.
This document provides an overview of general nutrition concepts. It defines key terms like food, nutrition, diet, and malnutrition. It outlines the six major nutrients - carbohydrates, proteins, fats, vitamins, minerals, and water. The document discusses dietary guidelines and food groups. It explains that human beings need food to provide energy for essential physiological functions like respiration, circulation, digestion, metabolism, maintaining body temperature, growth, and repair of tissues. The most vulnerable groups who require adequate nutrition are infants, young children, pregnant women, and lactating mothers.
1. The body stores energy as carbohydrates, proteins, and fats. Carbohydrates and proteins provide 4 Calories of energy per gram, while fats provide 9 Calories of energy per gram.
2. When 180 grams of glucose are converted to CO2 and H2O, 672 Calories of energy are released. Glucose provides 4 Calories of energy per gram.
3. The two fatty acids the body cannot synthesize and must obtain from food are omega-3 alpha-linolenic acid and omega-6 linoleic acid.
This presentation discusses nutrition and covers several key topics:
- It classifies food groups such as carbohydrates, proteins, vitamins, fats, minerals, water and fiber. Carbohydrates and proteins are important sources of energy.
- A balanced diet provides nutrients from a variety of food groups and helps prevent disease. It is important to eat the right types and amounts of foods.
- Exercise is also important for health, and helps the body use nutrients from food.
- The nutrition pyramid visually represents the recommended number of daily servings from each food group for a healthy diet.
This document provides an overview of the history and trends of food preservation. It discusses historical methods such as drying, salting, sugaring, pickling and cold storage. Current technologies including canning, blanching, vacuum packaging, drying, refrigeration, freezing and use of chemical preservatives are described. Trends in the large-scale global food industry and factors driving needs for increased food production are also summarized. The document aims to define food preservation and discuss why it is needed from historical and current perspectives.
The document discusses various nutritional problems, including major problems like protein energy malnutrition, vitamin A deficiency, nutritional anemia, and iodine deficiency disorders. It also covers minor nutritional disorders and provides details on the causes, clinical manifestations, assessment, prevention, and control of various deficiencies. Specific conditions discussed in depth include kwashiorkor, marasmus, marasmic kwashiorkor, low birth weight, endemic fluorosis, and lathyrism.
The document summarizes the key points of the 2010 Dietary Guidelines for Americans. The guidelines placed a new emphasis on maintaining a healthy weight through the lifespan and providing proper nutrition for children. It acknowledged that broader food and physical activity environments influence choices and recommended coordinating across all sectors to improve environments. The guidelines also shifted to providing general dietary guidance rather than specific quantities and included research on behaviors like breakfast, snacking, and screen time.
The document discusses the relationship between nutrition and infection. It notes that historically, the interaction between the two was not well recognized. However, studies demonstrated that infection can lead to malnutrition, and malnutrition increases susceptibility to infection, creating a vicious cycle. The effects of malnutrition on resistance to infection include reduced immune function and antibody production. Infection also affects nutritional status through increased nutrient needs, reduced intake and absorption, and increased losses. The interactions between the two are complex and bidirectional.
Nutritional Needs discusses the components of a balanced diet including food, nutrients, health, calorie intake, and the functions and classification of different foods. It also covers the factors that determine energy needs and recommendations for a balanced diet. Meal planning involves considering nutritional needs, food preferences, budget, and time available to plan healthy, balanced meals for individuals and families. Proper meal planning and budgeting strategies can help ensure nutritional needs are met affordably and efficiently.
The document discusses balanced diets and malnutrition. It defines a balanced diet as one that includes all essential nutrients in proper proportions, including carbohydrates, proteins, fats, water, vitamins, minerals, and fiber. It explains the sources and functions of each nutrient. Malnutrition occurs when nutrient intake is deficient or excessive and can cause undernutrition diseases like kwashiorkor or overnutrition issues like obesity. The document recommends preventing malnutrition through nutrition education at the family level, community participation, national programs like agriculture and storage, and international cooperation.
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
This document provides information on nutrients and their functions in the human body. It discusses the six categories of nutrients - macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). Each nutrient is described in terms of its functions, dietary sources, and the effects of deficiency and excess. The document aims to educate on essential substances required for growth, development, and maintenance of health.
This document discusses nutrition and food. It defines nutrition as the science of taking in and utilizing food and its relationship to health. It discusses the importance of nutrition for health, and how malnutrition can lead to diseases. It also covers the classification, functions, and sources of the main nutrients - proteins, carbohydrates, fats, vitamins and minerals. Specific topics covered include protein nutrition and deficiencies, carbohydrates, fats, and protein energy malnutrition (PEM) including kwashiorkor and marasmus.
The document discusses nutrition and proteins. It provides definitions of nutrition and discusses the history of nutrition and concepts of a healthful diet. It explains protein digestion, absorption, and metabolism. It discusses the classification of proteins and their sources. Protein-energy malnutrition is described along with its causes and symptoms. The daily protein requirement for adults is provided. Excessive intake and deficiency symptoms of proteins are noted. [/SUMMARY]
I Mr. Omkar B. Tipugade, Assistant Professor, Genesis Institute of Pharmacy. Here I share notes on basic concept of nutrition and various other point like artificial ripening, adulteration, junk foods etc and effect of this on our health. Notes are useful mostly for Diploma in pharmacy students. Points are cover as per their syllabus. Other stream students like science, nursing other medical students can also use notes.
Thanking You.
Nutritional problems - Maintaining a healthy lifestyleNahalMalik1
This document discusses nutritional problems and maintaining a healthy lifestyle. It defines nutrition and the six classes of nutrients, including macronutrients like carbohydrates, proteins, and lipids, and micronutrients like vitamins and minerals. It then discusses undernutrition issues like protein-energy malnutrition, vitamin deficiencies, and iodine deficiency. Overnutrition problems addressed include obesity and cardiovascular disorders. The document emphasizes the importance of a balanced diet with all necessary nutrients and a healthy lifestyle including exercise and limiting unhealthy foods to prevent nutritional problems.
The document discusses nutrition and balanced diets. It defines two types of nutrition - autotrophic and heterotrophic - and describes the processes involved in each. A balanced diet provides carbohydrates, proteins, lipids, vitamins, minerals, roughage, and water. Deficiencies or excesses of specific nutrients can lead to malnutrition and health problems. Maintaining a balanced diet tailored to individual needs and reducing risk factors can help prevent certain diseases.
This document discusses nutrition, nutrients, and the relationship between nutrition and health. It provides classifications of foods and nutrients, as well as their functions. The key points are:
1. Food provides energy, growth, development and protects the body from diseases. Nutrition involves ingestion, digestion and absorption of nutrients from food.
2. Nutrients include macronutrients like proteins, carbohydrates, and fats which are needed in large amounts, as well as micronutrients like vitamins and minerals needed in small amounts.
3. A balanced diet includes a variety foods in proper amounts and proportions to meet daily nutrient requirements for health. Good nutrition prevents deficiency and chronic diseases while an unhealthy diet increases
This document discusses nutrition and food safety. It provides definitions of nutrition, nutrients, macronutrients like carbohydrates, proteins and fats, and micronutrients like vitamins and minerals. It also discusses factors affecting nutrition, characteristics of a healthy diet, signs of good nutrition, and types of malnutrition like undernutrition, protein-energy malnutrition and kwashiorkor. It highlights issues like malnutrition in India and how it is measured.
The document discusses various topics related to nutrition including food, nutrients, vitamins, and minerals. It defines food and nutrition, and explains that food provides nutrients that the body uses for growth, repair, energy, and maintenance. It classifies foods by origin, chemicals, and functions. It also describes important macronutrients like carbohydrates, proteins, and fats, and micronutrients like various vitamins and minerals. It provides details on the functions, sources, and deficiency diseases of specific vitamins and minerals.
This document discusses proteins, including their functions in the body, sources of proteins, and protein requirements at different life stages. It notes that proteins are needed for growth, repair, and maintenance of the body. There are 20 common amino acids that make up proteins. Protein needs are higher for infants, children, pregnant/nursing women, and those who are ill or recovering. The recommended daily allowance for most adults is 0.8 grams of protein per kilogram of body weight. Inadequate protein intake can lead to issues like impaired healing and immune function.
The document discusses protein, including its functions in the body, sources of protein, protein requirements at different life stages, and the digestion and absorption of protein. It notes that protein is needed for growth, repair, and maintenance of the body, and outlines recommended daily intake amounts of protein for infants, children, adolescents, and adults. The document also discusses protein deficiencies and the health issues they can cause if left untreated.
This document discusses public health nutrition and its importance for health promotion and protection. It begins by assessing factors that drive eating behaviors, such as hunger, appetite, culture, habit, emotions, and advertising. It then discusses eating for health and defines nutrition as the science of the relationship between physiological functions and essential food elements. It notes that child malnutrition rates in Bangladesh are very high, with nearly half of children under age 5 being underweight or stunted. The document defines nutrition and classifies nutrients, discussing carbohydrates, proteins, fats, vitamins, minerals, and water. It also addresses nutrient deficiencies and factors that can affect nutrition.
This document discusses geriatric nutrition and dietary recommendations for elderly patients. It begins with definitions of geriatric nutrition and factors that can affect the nutritional status of older adults, including physiological and oral changes. It then outlines the specific nutrient needs of elderly individuals, including decreased calorie and protein requirements. Recommendations are provided for a modified food pyramid and assessing nutritional status. Diet instructions are provided for new denture wearers. The document concludes with the importance of nutritional interventions and education by prosthodontists to address common nutritional deficiencies in elderly patients.
Idk if you are you doing tomorrow morning yet to be treated as I'm sure you are not picking up my room and hospital near Pali road kudi tu hi tu hi hai ki yai kashmiri mirch masala is tinu abong tar ammur hubby is abong tar ammur hubby and I will you be interested please contact the person who are you not replying sooner or later version you doing tomorrow and then you will you go now please send me your address and phone numbers of supreme personality is tinu abong tar chehara I am not yet to be treated as such as I'm unable open to the Prostho department rn you are not picking call in the group about this one also good looking for the students of Bangladesh in my AICTE you doing today also sleeping on it rn Shukla and we have to get up to other room and hospital jodhpur rajasthan me to come to there house and hospital jodhpur rajasthan high court can you please send the link to other room and hospital near Pali Rajasthan State dental council which one is better than the intended recipient please notify us immediately and hospital near Pali Rajasthan State
This document discusses the importance of nutrition for adolescents. It outlines several key nutrients that are especially important during adolescence, including calcium for bone development, iron to meet high demands from growth, and protein for muscle and bone growth. It also notes the daily calorie and protein requirements for teenage boys and girls. The document discusses malnutrition, micronutrients, micronutrient deficiencies like anemia and iodine deficiency, and eating disorders some adolescents may experience.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
3. FOOD
- an edible material
- for growth
- for repair
- for the maintenance of the
body
4. NUTRITION
process by which the body utilizes for food
science of food and its relationship to health
combination of process by which living organism receives and
uses food materials for growth, maintenance of functions and
repair of component parts.
5. OBJECTIVE OF
NUTRITION
1. To promote the physical and mental growth and development of
human beings.
2. Building and repairing of tissues and cell damaged by infection
and injuries.
3. To provide energy for doing works.
4. To protect from infections and deficiency disorders.
11. NUTRIENTS
Organic and inorganic complexes contained in food are
called as nutrients.
Which provides energy, helps to grow well and normal
development and repair of tissues
Useful chemical substances derived from food by the
body are called nutrients
12. FOOD PYRAMID
- Is an outline of what to eat each day based on
Dietary Guidelines.
- It provides a general guide that let you choose
a healthy diet that is right for your body.
- The pyramid calls for eating a variety of foods
to get nutrients you need and at the same time
to measure the right amount of calories to
maintain a healthy and physical body.
18. MACRONUTRIENTS
REQUIRED IN LARGE
QUANTITIES
PROVIDE BODY WITH
ENERGY
EXAMPLES ARE: PROTEIN,
CARBOHYDRATES AND
FATS
MICRONUTRIENTS
REQUIRED IN SMALL
QUANTITIES
PLAY A PIVOTAL ROLE IN
DISEASE PREVENTION
EXAMPLES ARE:
MINERALS AND
VITAMINS
26. Major food source and a key form of energy for most
organisms.
One gram of carbohydrate contains approximately 4
kilocalories.
Formed by green plants in the process of
photosynthesis.
It provides 50-60% of total calories taken.
Carbohydrates
31. diSACCHARID
ES
- These are two
monosaccharides bonded
together
sucrose
glu
cose
fruc
tose
maltose
glu
cose
galac
tose lactose
glu
cose
glu
cose
32. sucrose
maltose
lactose
- (a.k.a. MILK SUGAR); human
milk contains 4.8 g per 100 ml
and cow’s milk contains
approximately 6.8 g per 100 ml.
- (a.k.a. MALT SUGAR); It
occurs in the body as an
intermediate product of starch
digestion.
35. starch
dextrin
glycogen
cellulose
- It is the reserve
carbohydrates in humans.
- It is abundant in the plant
world and is found in granular
form in the cell plants.
- Most commonly consumed
in cooked starch foods.
- It is, therefore, the most
abundant naturally-
occurring organic
substance.
42. LACTOSE
INTOLERANCE
A person can’t digest a certain
sugar in milk.
SYMPTOMS: abdominal pain,
diarrhea, flatulence, allergies,
hay fever
INSTEAD OF MILK: almonds,
dried beans, tofu, soy milk,
salmon, tuna, mackerel, egg
yolks, beef liver
43. It’s a rare metabolic hereditary
condition that prevents babies
from processing galactose.
SYMPTOMS: diarrhea, weight
loss, loss of appetite, yellowing
of the skin and sclera
INSTEAD OF MILK: fruits and
vegetables with galactose,
babies need to take vitamin and
mineral supplements such as
Calcium, Vitamins C, D, and K
Galactosemia
44. - A chronic lifelong condition that is insufficient in production of
insulin needed to metabolize sugar.
Diabetes Mellitus
45. - The reason for this is that it is not sugar itself that
causes cavities; rather, it is the consumption of refined
sugars and other refined foods.
Dental Caries
46. - This condition is also known
as “low blood sugar” and is often
a predecessor to diabetes.
- Most people feel symptoms
of hypoglycemia when their
blood sugar is 70 milligrams per
deciliter or lower.
Hypoglycemia
49. It was first discovered in 1838.
It is coined from the Greek word proteios or
”primary”.
It is a fundamental component of all living cells.
It is composed of unbranched chains of amino
acids.
A typical protein consists of about 200-300 amino acids
It builds, maintains and replaces tissues in our
body.
Our muscles, organs, and immune system are made
up mostly of protein.
54. Goodnews is youdon’thave to eat all essential
amino acids in every meal. As longas you have a
variety of proteinsources throughoutthe day, your
bodywillgrab what it needsfrom each meal!
55. The Dietary Reference Intake
(DRI) is 0.8 grams of protein per
kilogram of body weight, or 0.36
g/lb. This amounts to:
- 56 grams/day for the average
sedentary man
- 46 grams/per day for the
average sedentary woman
56. MARASMUS
Occurs more often in young children
and babies; it leads to dehydration
and weight loss.
SYMPTOMS: weight loss,
dehydration, chronic diarrhea,
stomach shrinkage
INITIAL TREATMENT: dried skim milk
mixed with boiled water and can also
include vegetable oil
57. KWASHIORKOR
a.k.a. EDEMATOUS
MALNUTRITION
SYMPTOMS: fatigue, diarrhea, loss of
muscle mass, edema, failure to grow
or gain weight
TREATMENT: can be corrected by
eating more proteins and calories
Occurs in people who have severe
protein deficiency.
60. Used by the body as energy, storage for
vitamins, for production of hormones,
and protection of organs.
It is the most concentrated source of
energy; may be either solid or liquid at a
room temperature.
61. It belongs to a group of substances
called lipids.
It comes from an Old English word
“faett” meaning crammed or adorned.
63. SATURATED
FATS
SHOULD BE LIMITED BUT NOT
NECESSARILY AVOIDED
IF EATEN IN LARGE AMOUNT, THEY
CAN BE BAD FOR YOUR HEALTH
THEY’RE FOUND IN: MEAT FAT,
BUTTER, FULL-FAT DAIRY PRODUCTS,
COCONUT OIL, PEANUT OIL, PALM
OIL, CHIPS, BISCUITS, AND CAKES
UNSATURATED
FATS
SHOULD AIM TO
INCLUDE MORE OF
THESE FATS
IT CAN BE BENEFICIAL
FOR HEART HEALTH
THEY’RE FOUND IN: FISH,
NUTS, AVOCADOS,
VEGETABLE OILS
64. TRANS
FATS
IT CAN RAISE CHOLESTEROL
AND INCREASE THE CHANCE
OF GETTING HEART DISEASE
THE FOOD CONTAINS TRANS FAT
WHEN YOU SEE “HYDROGENATED”
OR “PARTIALLY HYDROGENATED”
OILS ON AN INGREDIENTS LIST
THEY’RE FOUND IN: STICK
MARGARINE, COOKIES,
CAKES, AND FRIED FOODS
65.
66.
67.
68. RETINOIDS – ALSO KNOWN AS
“PREFORMED VITAMIN A”; THEY ARE
FOUND IN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
69. CAROTENOIDS – ALSO KNOWN AS
“PROVITAMIN A”; THEY ARE FOUNDIN:
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
70. WHAT DOES IT DO FOR OUR BODIES?
1. Essential for eyesight, especially for night vision;
2. Essential for normal growth and reproduction;
3. Prevents dry lips and protects respiratory track and
urinary tract against harmful bacteria;
4. Builds immunity (ability to fight infections);
5. Essential for correct functioning of epithelial cells
and mucus secretion.
USED AS COLLECTIVE
TERM FOR
RETINOIDSAND
CAROTENOIDS
74. NIGHT BLINDNESS
IT IS ONE OF THE FIRSTSIGN OF VITAMINA
DEFICIENCY.
RODS OF THE RETINADO NOT FUNCTION WELLIN
DIMLIGHT OR TWILIGHT
75. HYPERKERATOSIS
A VITAMIN A DEFICIENCYWHERE MUCUS-SECRETING
CELLS AREREPLACED BYKERATIN PRODUCING CELLS
LEADINGTO A VERYDRY ROUGH SKIN.
SOME SYMPTOMS OF THE MORECOMMON CAUSES
INCLUDE:CORNS, CALLUSES AND ECZEMA
77. Do not ingest too much
vitamin A for your body
will produce a toxic
syndrome known as
“HYPERVITAMINOSIS A”!
78. Pregnant women should
not ingest excessive
amounts of vitamin A
because it can cause
fetal abnormalities!
79. WHAT DOES IT DO FOR
OUR BODIES?
Works with calcium and phosphorus to
make strong, healthy bones, and teeth.
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3
80. VITAMIN D2 – (ERGOCALCIFEROL); THIS IS
A PLANT-DERIVED FORM
VITAMIN D3 – (CHOLECALCIFEROL); THIS
IS GENERATED BY THE SKIN BY UV-
RADIATION. IT CAN BE DRIEVED FROM
A STEROID
HORMONETHAT
EXISTSIN 2 FORMS:
VITAMIND2 AND D3
81.
82. RICKETS
IT IS A VITAMIN D DEFICIENCY WHERE BONES ARE
UNDERMINERALIZED DUE TO POOR ABSORPTION OF
DIETARY CALCIUM; MOST COMMON IN CHILDREN WHO ARE
BETWEEN 6 AND36 MONTHS OLD.
SYMPTOMS: BONE FRACTURES,PAIN OR
TENDERNESSIN THE BONES, MUSCLECRAMPS,
TEETH AND SKELETALDEFORMITIES,
84. OSTEOMALACIA
IT IS A VITAMIN D DEFICIENCY IN ADULTS WHERE THERE IS
MALFORMATIONOF SKELETON; NOT THE SAME WITH
OSTEOPOROSIS!
SYMPTOMS: BONE PAIN, ESPECIALLYIN HIPS; A DULL
ACHING PAIN FROM HIPS TO: LOWERBACK, PELVIS,
LEGS,RIBS
86. Do not ingest too much vitamin
D for it will increased your
calcium level in the blood
leading to its deposition in the
kidneys called
“HYPERVITAMINOSIS D”!
89. WHAT DOES IT DO FOR OUR BODIES?
1. Acts as a powerful “antioxidant”;
2. Protects RBCs from destruction, it also delays aging;
3. Keeps the integrity of all cell membranes;
4. Prevents the formation of oxidized LDL which can
cause cardiovascular diseases;
5. Protects the body against Alzheimer’s disease,
Parkinson's disease, cataract, and cancer.
A
“TOCOPHERO
L”
90.
91. Premature infants are
susceptible to vitamin E
deficiency because placental
transfer is poor and they
also have limited adipose
tissue!
92. HEMOLYTIC ANEMIA
IT IS A VITAMIN D DEFICIENCYWHERETHE LIFESPAN
OF RBCsARE SHORTENING ANDDOESNOT RESPOND
TO IRON THERAPY
SYMPTOMS: PALENESS OFTHE SKIN, FATIGUE,
CONFUSION, DIZZINESS,INABILITYTO DO PHYSICAL
ACTIVITY, ENLARGEDSPLEEN AND LIVER,DARK
URINE
94. EDEMA
IT IS A MEDICAL TERM FOR SWELLING;BODY PARTS
SWELLFROM INJURYOR INFLAMMATION DUETO
LACK OF VITAMIN E
SYMPTOMS: (WILLDEPENDON THE AMOUNT OF
SWELLING)BUT MOSTLY LEGS FEELHEAVY
96. VITAMIN K1 – (PHYLLOQINONE); SYNTHESIZED
IN PLANTS
VITAMIN K2 – (MENAQUINONE);SYNTHESIZED
IN THE INTESTINEBYBACTERIALFLORA
MENADIONE – SYNTHETICVITAMINK
EXISTS IN
THREE FORMS
97. WHAT DOES IT DO FOR
OUR BODIES?
Essential for blood clotting.
“K” IS DERIVED
FROM THE
GERMANWORD
“KOAGULATION”
98.
99. 1. May occur due to killing of intestinal
flora by long-term use of antibiotics in
adults.
2. Newborns have sterile intestine,
therefore they cannot synthesize Vitamin
K which may result to life-threatening
bleeding disorder.
“DEFICIENCI
ES”
100. It is recommended that all
newborns received a single
intramuscular dose of
Vitamin K as prophylactic
against hemorrhage.
101.
102. • A vitamin that can dissolve
in water. Water-soluble
vitamins are carried to the
body's tissues but are not
stored in the body. They are
found in plant and animal
foods or dietary supplements
and must be taken in daily.
104. plays an important
part in carbohydrate
metabolism and in
digestion.
enhance circulation.
105. most common in
only rice feeding
community especially
polished rice.
106. required by the body to use oxygen and the
metabolism of amino acids, fatty acids and
carbohydrates.
activates the pyridoxine, creates the niacin and
assists the adrenal gland.
107.
108. a deficiency disease
due to inadequate
intake of riboflavin and
characterized by sores
on the mouth.
109. required by the body for the utilization of
carbohydrates and tissue respiration.
drive a metabolic process known as
glycolysis, the extraction of energy from
glucose (sugar).
prevents and controls diabetes.
110.
111. is marked
by dementia, diarrh
ea, and dermatitis,
also known as “the
three Ds”.
112. assists the metabolism.
helps fight allergies.
maintains healthy skin,
muscles and nerves.
125. Essential in
mineralization of
bones and teeth.
Regulator of many of
the body’s biochemical
processes.
Involved in blood
clotting, muscle
contraction and
relaxation.
Involved also in nerve
function, blood
pressure and immune
defenses.
142. fluoride
Involved in the
formation of dental
enamel and prevents
dental caries.
Involved in the
formation of teeth
and skeleton and
inhibits osteoporosis
in old age.
143.
144.
145. As part of the two thyroid
hormones, iodine regulates
growth, physical and mental
development and metabolic
rate.
146.
147.
148. Essential in the
formation of blood;
involved in the
transport and storage
of oxygen in the blood.
A cofactor bound to
several non-homo
enzymes required for
the proper functioning
of cells.