This presentation is about Nutrition.

1. NUTRITION
BY PHILOMINA

2. NUTRITION
• Nutrition (also called nourishment or aliment) is the
provision, to cells and organisms, of the materials
necessary (in the form of food) to support life.
• Many common health problems can be prevented or
alleviated with good nutritionPoor diet can have an
injurious impact on health, causing deficiency diseases
such as scurvy, beriberi, and kwashiorkor; health-
threatening conditions like obesity and metabolic
syndrome, and such common chronic systemic diseases
as cardiovascular disease, diabetes, and osteoporosis.

3. Carbohydrates
• Calories/gram: 4
• Carbohydrates may be classified as
monosaccharides, disaccharides, or
polysaccharides by the number of sugar
units they contain
• Monosaccharides contain 1 sugar unit,
disaccharides contain 2, and
polysaccharides contain 3 or more

4. Fat
• Calories/gram: 9
• Fats are composed of fatty acids (long
carbon/hydrogen chains) bonded to a
glycerol. Fat may be classified as
saturated or unsaturated

5. Fibre
• Calories/gram: 0
• provides bulk to the intestinal contents
• stimulates peristalsis (rhythmic
muscular contractions passing along
the digestive tract)
• Lack of dietary fiber in the diet leads to
constipation (failure to pass motions).

6. Protein
• Calories/gram: 4
• Most meats such as
chicken contain all
the essential amino
acids needed for
humans.
• Protein is composed
of amino acids, that
are body's structural
(muscles, skin, hair
etc.) materials

7. PROTEIN
• Dietary sources of protein include meats,
eggs, grains, legumes, and dairy products
such as milk and cheese
• Proteins can be converted into
carbohydrates through a process called
gluconeogenesis.

8. Minerals
• Calories/gram: 0
• Dietary minerals are the chemical
elements required by living organisms,
other than the four elements carbon,
hydrogen, nitrogen, and oxygen which
are present in common organic
molecules.

9. Minerals
• Calories/gram: 0
• Dietary minerals are the chemical elements required
by living organisms, other than the four elements
carbon, hydrogen, nitrogen, and oxygen which are
present in common organic molecules.
• The term quot;mineralquot; is archaic, since the intent of the
definition is to describe ions, not chemical compounds or
actual minerals. Some dietitians recommend that these
heavier elements should be supplied by ingesting
specific foods (that are enriched in the element(s) of
interest), compounds, and sometimes including even
minerals, such as calcium carbonate.

10. Minerals
• Sometimes these quot;mineralsquot; come from natural
sources such as ground oyster shells.
• Sometimes minerals are added to the diet
separately from food, such as mineral
supplements, the most famous being iodine in
quot;iodized salt.quot;Macrominerals
• A variety of elements are required to support the
biochemical processes, many play a role as
electrolytes or in a structural role
• In Human nutrition, the dietary bulk quot;mineral
elementsquot; (RDA > 200 mg/day) are in
alphabetical order (parenthetical comments on
folk medicine perspective):

11. Minerals
Calcium (for muscle and digestive system
•
health, builds bone, neutralizes acidity, clears
toxins, helps blood stream)
• Chloride
• Magnesium required for processing ATP and
related reactions (health, builds bone, causes
strong peristalsis, increases flexibility, increases
alkalinity)
• Phosphorus required component of bones (see
apatite) and energy processing and many other
functions (bone mineralization)

12. Minerals
Potassium required electrolyte (heart and
•
nerves health)
• Sodium electrolyte
• Sulfur for three essential amino acids and
many proteins and cofactors (skin, hair,
nails, liver, and pancreas health)

13. Trace minerals
• A variety of elements are required in trace
amounts, unusually because they play a
role in catalysis in enzymes
• Some trace mineral elements (RDA < 200
mg/day) are (alphabetical order):

14. Trace minerals
• Cobalt required for biosynthesis of vitamin B12
family of coenzymes
• Copper required component of many redox
enzymes, including cytochrome c oxidase
• Chromium required for sugar metabolism
• Iodine required for the biosynthesis of thyroxin
• Iron required for many proteins and enzymes,
notably hemoglobin

15. Trace minerals
Manganese (processing of oxygen)
•
• Molybdenum required for xanthine oxidase and related
oxidases
• Nickel present in urease
• Selenium reqiured for peroxidase (antioxidant proteins)
• Vanadium (There is no established RDA for vanadium.
No specific biochemical function has been identified for it
in humans, although vanadium is found in lower
organisms.)
• Zinc required for several enzymes such as
carboxypeptidase, liver alcohol dehydrogenase, carbonic
anhydrase. Zinc is pervasive.

16. IODINE
• Iodine is required in larger quantities than
the other trace minerals in this list and is
sometimes classified with the bulk
minerals. Sodium is not generally found in
dietary supplements, despite being
needed in large quantities, because the
ion is very common in food

17. Vitamins
• Calories/gram: 0
• Mineral and/or vitamin deficiency or excess
may yield symptoms of diminishing health
such as goitre, scurvy, osteoporosis, weak
immune system, disorders of cell
metabolism, certain forms of cancer,
symptoms of premature aging, and poor
psychological health (including eating
disorders), among many others

18. Water
• Calories/gram: 0
• About 70% of the non-fat mass of the human
body is made of water[citation needed]. To
function properly, the body requires between
one and seven liters of water per day to
avoid dehydration; the precise amount
depends on the level of activity, temperature,
humidity, and other factors[citation needed].
With physical exertion and heat exposure,
water loss will increase and daily fluid needs
may increase as well.

19. Balanced diet
Balanced diet is a diet which consists
of all the nutrients in a required
proportion with water and roughage.
Malnutrition
Malnutrition refers to insufficient,
excessive, or imbalanced
consumption of nutrients

20. Illnesses caused by improper
nutrient consumption
NUTRIENTS DEFICIENCY EXCESS
Obesity, diabetes mellitus, Cardiovascular
Calories Starvation
disease
Marasmus,
Simple carbohydrates diabetes mellitus
starvation
Complex Marasmus,
Obesity
carbohydrates starvation
Saturated fat / trans
none Cardiovascular disease,
fat
Unsaturated fat Rabbit starvation Obesity
Cholesterol none Cardiovascular disease
Ketoacidosis, Rabbit starvation, kidney
Protein Marasmus
disease

21. Illnesses caused by improper
nutrient consumption
Sodium hyponatremia Hypernatremia, hypertension
Hepatitis C, cirrhosis, heart
Iron Anemia
disease
Goiter, Iodine Toxicity (goiter,
Iodine
hypothyroidism hypothyroidism)
Xeropthalmia and Hypervitaminosis A (cirrhosis,
Vitamin A
Night Blindness hair loss, birth defects)
Vitamin B1 Beri-Beri
Cracking of skin and
Corneal
Vitamin B2
Unclearation

22. Illnesses caused by improper
nutrient consumption
dyspepsia, cardiac arrhythmias, birth
Niacin Pellagra
defects
Pernicious
Vitamin B12
Anemia
Vitamin C Scurvy
Hypervitaminosis D (dehydration,
Vitamin D Rickets
vomiting, constipation)
Hypervitaminosis E (anticoagulant:
Vitamin E
excessive bleeding)
Vitamin K Hemorrhage

23. Xerophthalmia
• Definition: An abnormal dryness of the eyeball
produced usually by long-continued
inflammation and subsequent atrophy of the
conjunctiva.

24. Marasmus

25. Anaemia

26. Goiter

27. Beri-Beri

28. Pellagra

29. Scurvy

30. Rickets

31. Hemorrhage

32. SANITATION
BY PHILOMINA

33. SANITATION
• Sanitation is the hygienic means of
preventing human contact from the
hazards of wastes to promote health.
• Hazards can be either physical,
microbiological, biological or chemical
agents of disease.

34. SANITATION
• Wastes that can cause health problems are
human and animal feces, solid wastes, domestic
wastewater (sewage, sullage, greywater),
industrial wastes, and agricultural wastes and
now appliances in disuse wastes like cars,
computers,household appliances, electronic
appliances(bulbs, regulators) Hygienic means of
prevention can be by using engineering
solutions (e.g. sewerage and wastewater
treatment), simple technologies (e.g.latrines,
septic tanks), or even by personal hygiene
practices (e.g. simple handwashing with soap).

35. TYPES OF SANITATION
Basic sanitation - refers to the management of
•
human feces at the household level. This
terminology is the indicator used to describe the
target of the Millennium Development Goal on
sanitation.
On-site sanitation - the collection and treatment
•
of waste is done where it is deposited. Examples
are the use of pit latrines, septic tanks, and
imhoff tanks.

36. TYPES OF SANITATION
• Food sanitation - refers to the hygienic
measures for ensuring food safety.
• Environmental sanitation - the control of
environmental factors that form links in
disease transmission. Subsets of this
category are solid waste management,
water and wastewater treatment, industrial
waste treatment and noise and pollution
control

37. ECOLOGICAL SANITATION
Ecological sanitation - a concept and an
•
approach of recycling to nature the nutrients
from human and animal wastes.

38. SANITATION PROBLEMS

39. SANITATION PROBLEMS

40. SANITATION PROBLEMS

41. SANITATION PROBLEMS

42. SANITATION PROBLEMS

43. ANY QUESTIONS???
THANK YOU