This document provides information on alcohol metabolism and its effects on the body. It discusses the three steps of alcohol metabolism: consumption, absorption, and processing. It describes how alcohol is broken down by the liver and its effects in different parts of the body like the brain, heart, liver, and more. It also covers risks of alcohol abuse like alcoholism and health conditions it may increase the risk of like cancer, liver disease, and heart disease.

2. INTRODUCTION
• Alcoholic beverages are primary consist of
water, alcohol(ethanol), and different
amounts of sugar.
• Chemically known as ethanol
• Alcohol consumption has a social aspect to it,
but it is often abused.
• Alcohol contains approximately 7
kilocalories(kcal) per gram.

3. term
• Fermentation: the breakdown of
carbohydrates without the use of oxygen

4. Alcohol changes a person’s physical and
emotional state.
Alcohol consider as a drug. It is classified as a
depressant, which slow down the process of
CNS.
 Ethanol can be produced synthetically or
naturally through fermentation(grains, fruits,
vegetables).
Fermentation is the chemical action of yeast on
sugars.

5. Steps of Metabolism
• The metabolism of alcohol is the process in
which the body converts alcohol into a less toxic
substance.
• Alcohol metabolism has three steps:
1. Consumption – getting the liquid into your body
2. Absorption – absorbing the alcohol into your bloodstream
3. Processing – converting the I) alcohol into
II) acetaldehyde , then III) acetate (or acetic acid) and finally
into fatty acids, carbon dioxide, and water

6. Consumption
• Consumption – mouth and esophagus
– 20% of consumed alcohol is
immediately absorbed into the
bloodstream before reaching
the rest of the gastrointestinal
tract
– Alcohol is an irritant to the
sensitive lining of the esophagus
• Excess consumption can
significantly raise your risk of
esophageal cancer

7. Absorption
– Alcohol is absorbed into the blood through the stomach
walls
• The emptier the stomach, the faster the absorption
– Absorption of alcohol also irritates the lining of the
stomach, leading to some symptoms commonly associated
with a hangover (nausea, vomiting, diarrhea)
– This also accelerates productions of hydrochloric acid in
the stomach, leading to the ‘upset stomach’ feeling
common with consumption and/or hangover .
– Alcohol not absorbed by the stomach is absorbed in the
small intestine (where most absorption occurs)

8. Absorption
• Once in the bloodstream, alcohol is rapidly distributed
throughout the body
– Different tissues absorb alcohol at differing rates
– E.g. muscle absorbs alcohol more rapidly than fat
• People with higher percentages of body fat will absorb alcohol
less quickly, lengthening the time it circulates in the bloodstream.
– Rate of absorption is also affected by rate and type of
consumption
• Faster consumption, faster absorption
• Carbonated beverages also increase the rate of absorption –
includes champagne, wine coolers, and drinks made with soda

9. Processing
• Alcohol is processed by the liver as it arrives from the bloodstream
• The liver produces enzymes called alcohol dehydrogenase (ADH) and
aldehyde dehydrogenase (ALDH).
– Alcohol metabolism via ADH produces a secondary product
more toxic than alcohol itself – acetaldehyde
• Acetaldehyde is then converted into acetate by ALDH
• Acetate is digested into fatty acids, CO2,
and water
– Fatty acids, when digested, create
7 calories per gram of alcohol

10. Effects of alcohol
• The effect of alcohol consumption on the
body depends on how often it is consumed,
how much, and the alcohol content of the
drinks.
• frequent alcohol use may encourage alcohol
dependence or alcoholism. Alcoholism is a
chronic disease that progresses and often
fatal(causing death).

11. Effects on brain
• Memory loss or Amnesia
• Brain damage
• Kill brain cells
• Shrinks the brain
• Development
• Judgement and control
• Headache
• Nervous disorders
• Psychological disturbances

12. Amnesia
• Because the central nervous system is
impaired, the process of creating and storing
memory is also impaired.
• This can lead to short-term amnesia – excess
alcohol consumption can cause people to be
unable to form memories during consumption
to varying extents.

13. Psychological disturbances
• Part of the brain, called the amygdala,
regulates human emotion
– The amygdala is responsible for creating emotion
appropriate for a circumstance
• Because alcohol depresses the central nervous system,
the emotional regulatory function of the amygdala will
also be impaired.
• This can lead to anxiety, anger, frustration, lust, and
other primal human emotions to become over- or
under-expressed.

15. Effects on stomach
• Some of the alcohol consumed by a person
will pass through the lining of their stomach to
reach the bloodstream.
• Ingesting too much alcohol in a short amount
of time my cause the stomach to reject the
poison and vomiting may occur.

16. Effect on liver
• Drinking alcohol can increase your risk of
developing liver disease and cause damage to this
very important part of your body. In fact, alcohol
is a major cause of the 25% increase in deaths
from liver disease in England over the last decade
• Non-alcoholic fatty liver disease
• Alcohol-related fatty liver-disease
• An inflammation (swelling) of the liver caused by
a viral infection.
• Cirrhosis

17. Effects on heart
• Drinking over a long period of time can increase your
risk of developing heart disease.
• Increase your blood pressure. Drinking excessive
amounts of alcohol causes raised blood pressure which
is one of the most important risk factors for having a
heart attack or a stroke. Increases in your blood
pressure can also be caused by weight gain from
excessive drinking
• Heavy drinking weakens the heart muscle, which
means the heart can’t pump blood as efficiently. It’s
known as cardiomyopathy and can cause death, usually
through heart failure.

18. Effect on kidney
• Your kidneys filter harmful substances from your blood.
One of these substances is alcohol. Alcohol can cause
changes in the function of the kidneys and make them
less able to filter your blood. In addition to filtering
blood, your kidneys do many other important jobs.
One of these jobs is keeping the right amount of water
in your body. Alcohol affects the ability of your kidneys
to do this. When alcohol dehydrates (dries out) the
body, the drying effect can affect the normal function
of cells and organs, including the kidneys.
• High blood pressure is a common cause of kidney
disease.

19. Effect of alcohol on nutrition
• Alcohol inhibits the breakdown of nutrients into usable
molecules by decreasing secretion of digestive
enzymes.
• Alcohol impairs nutrient absorption by damaging the
cells lining the stomach and intestines and disabling
transport of some nutrients into the blood.
• Even if nutrients are digested and absorbed, alcohol
can prevent them from being fully utilized by altering
their transport, storage, and excretion
• Decreased liver stores of vitamins such as vitamin A
• increased excretion of nutrients such as fat, indicate
impaired utilization of nutrients by alcoholics.

20. Cont..
• Although alcohol is an energy source, how the
body processes and uses the energy from
alcohol is more complex than can be
explained by a simple calorie conversion value

22. Eating disorders
Eating disorders are mental illnesses that cause
serious disturbances in a person’s everyday
diet. It can manifest as eating extremely small
amounts of food or severely overeating. The
condition may begin as just eating too little or
too much but obsession with eating and food
over takes over the life of a person leading to
severe changes.

24. WHY DO PEOPLE DEVELOP EATING
DISORDERS
• Psychological
• Interpersonal
• Social/Cultural
• Biological

25. PSYCHOLOGICAL FACTORS
• Low self-esteem
• Feelings of inadequacy or failure
• Feeling out of control
• Response to change (puberty)
• Response to stress (sports, dance)
• Personal illness

26. INTERPERSONAL FACTORS
• Troubled family and personal relationships
• Difficulty expressing emotions and feelings
• History of being teased or ridiculed based on
size or weight
• History of physical abuse

27. SOCIAL AND CULTURAL FACTORS
• Cultural pressures that glorify thinness and
place value on obtaining the perfect body
• Narrow definitions of beauty that include
only women and men of specific body weights
and shapes
• Cultural norms that value people on the basis
of physical appearance and not inner qualities
and strengths

28. BIOLOGICAL FACTORS
• Eating disorders often run in families (learn
coping skills and attitudes in family)
• Genetic component—research about brain
and eating in taking place (certain chemicals in
the brain control hunger, appetite and
digestion have been found unbalanced).

29. Types of eating disorders
• Anorexia Nervosa
• Bulimia Nervosa
• Binge Eating Disorder
• Not Otherwise Specified (NOS)

30. Anorexia nervosa
• Anorexia nervosa happens when one is
obsessed with becoming thin that they reach
extreme measures and this leads to extreme
weight loss.
• The term anorexia is of Greek origin which
means lack of appetite or lack of desire to eat.

31. • Anorexia nervosa occurs at the self-starvation.
Anorexia, a self-imposed starvation syndrome
triggered by multiple factors, includes a
severely distorted body image. Anorectics are
at never-ending war with their bodies, and
even when they are dangerously underweight,
they continue to severely restrict food intake
(the major symptom of anorexia nervosa).

32. Sign & symptoms
• Dramatic weight loss
• Refusal to eat certain foods or food categories.
• Consistent excuses to avoid situations
involving food
• Excessive and rigid exercise routine
• Withdrawal from usual friends/relatives

33. Health risks with anorexia
• Heart failure
• Kidney failure
• Low protein stores
• Digestive problems

34. BULIMIA NERVOSA
• Bulimia Nervosa is an eating disorder in which
one starts to consume large amounts of food
at once and then is followed by purging, using
laxatives, or over exercising to rid themselves
of the food they ate.

35. BULIMIA NERVOSA: WARNING SIGNS
• Wrappers/containers indicating consumption
of large amounts of food
• Frequent trips to bathroom after meals
• Signs of vomiting e.g. staining of teeth,
calluses on hands
• Excessive and rigid exercise routine
• Withdrawal from usual friends/relatives

36. HEALTH RISKS WITH BULIMIA
• Dental problems
• Stomach rupture
• Menstruation irregularities

37. BINGE EATING DISORDER
• Binge eating is disorder in which someone
eats a lot amount of food at a time but they
don't vomit.

38. BINGE EATING DISORDER: WARNING
SIGNS
• Wrappers/containers indicating consumption
of large amounts of food
• MAY be overweight for age and height
• MAY have a long history of repeated efforts to
diet-feel desperate about their difficulty to
control food intake
• MAY eat throughout the day with no planned
mealtimes

39. HEALTH RISKS WITH BINGE EATING
DISORDER
• High blood pressure
• High cholesterol
• Gall bladder disease
• Diabetes
• Heart disease
• Certain types of cancer

40. • People with this disorder chronically consume
massive quantities of food and are typically
overfat; however, not all overfat people binge
eat. The diagnosis of binge-eating disorder is
based on a person having an average of two
binge-eating episodes a week for 6 continuous
months.

41. Case study
• In 2012, Lady Gaga revealed on her site Little Monsters
that she’s struggled with anorexia and bulimia since
the age of 15. She posted about her cycles of weight
gain and loss and shared photos. Her Born This Way
Foundation connects young people with resources to
help with body image, bullying, drug and alcohol
issues, and more. The non profit exists to let struggling
teens know that they’re not alone and to help create a
more compassionate world. She continues to
encourage anyone struggling with body image, saying,
“It’s really hard, but ... you’ve got to talk to somebody
about it.”

42. What is food allergy?
Food allergy is an abnormal response to a food triggered
by the body.
Allergic reactions to food can cause serious illness or even
death.
Food allergy is an immune system reaction that occurs
soon after eating a certain food.
Even a tiny amount of the allergy-causing food can trigger
signs and symptoms such as digestive problems, hives
or swollen airways.
In some people, a food allergy can cause severe
symptoms or even a life-threatening reaction known as
anaphylaxis.

43. What is food intolerance ?
• An abnormal physiological response to eating.
• Food intolerance is caused by the lack of our
body’s ability to digest certain substances.
• Food allergy is more serious than food
intolerance.

44. • Food intolerance and other reactions
• A food intolerance or a reaction to another
substance you ate may cause the same signs
and symptoms as a food allergy does — such
as nausea, vomiting, cramping and diarrhea.

45. • For some people, an allergic reaction to a
particular food may be uncomfortable but not
severe. For other people, an allergic food
reaction can be frightening and even life-
threatening. Food allergy symptoms usually
develop within a few minutes to two hours
after eating the offending food.

46. • The most common food allergy signs and
symptoms include:
• Tingling or itching in the mouth
• Hives, itching or eczema
• Swelling of the lips, face, tongue and throat or
other parts of the body
• Wheezing, nasal congestion or trouble breathing
• Abdominal pain, diarrhea, nausea or vomiting
• Dizziness, lightheadedness or fainting

47. • When you have a food allergy, your immune system
mistakenly identifies a specific food or a substance in
food as something harmful. In response, your immune
system triggers cells to release an antibody known as
immunoglobulin E (IgE) to neutralize the allergy-
causing food or food substance (the allergen).
• The next time you eat even the smallest amount of
that food, IgE antibodies sense it and signal your
immune system to release a chemical called histamine,
as well as other chemicals, into your bloodstream.
These chemicals cause allergy symptoms.

48. Two Categories of Food Allergies
• Immunoglobulin E (IgE) mediated. Symptoms
result from the body’s immune system making
antibodies called Immunoglobulin E (IgE)
antibodies. These IgE antibodies react with a
certain food.
• Non-IgE mediated. Other parts of the body’s
immune system react to a certain food. This
reaction causes symptoms, but does not involve
an IgE antibody. Someone can have both IgE
mediated and non-IgE mediated food allergies.

49. How do allergic reactions work?
• An immediate allergic reaction involves two
actions of our immune system:
• Our immune system produces
immunoglobulin E (IgE) – a type of protein
that works against a specific food – antibody.
• IgE attaches basophils (white blood cells) and
to mast cells – cells found in all body tissues.
The typical sites of allergic reactions include
nose, throat, lungs, skin and GI tract.

50. in adults, the majority of food
allergies are triggered by certain
proteins in:
• Shellfish, such as shrimp, lobster and crab
• Peanuts
• Tree nuts, such as walnuts
• Fish

51. In children, food allergies are
commonly triggered by proteins in:
• Peanuts
• Tree nuts
• Eggs
• Cow's milk
• Wheat
• Soy

52. Effects on Digestive Tract
• Diarrhea
• Constipation
• Nausea and Vomiting
• Abdominal bloating and distension
• Abdominal pain
• Indigestion

53. • Exercise-induced food allergy
• Eating certain foods may cause some people
to feel itchy and lightheaded soon after
starting to exercise. Serious cases may even
involve hives or anaphylaxis. Not eating for a
couple of hours before exercising and avoiding
certain foods may help prevent this problem

54. Risk factors
Food allergy risk factors include:
• Family history. You're at increased risk of food
allergies if asthma, eczema, hives or allergies such
as hay fever are common in your family.
• Other allergies. If you're already allergic to one
food, you may be at increased risk of becoming
allergic to another. Similarly, if you have other
types of allergic reactions, such as hay fever or
eczema, your risk of having a food allergy is
greater.

55. • Age. Food allergies are more common in children,
especially in infants. As you grow older, your digestive
system matures and your body is less likely to absorb
food or food components that trigger allergies.
• Fortunately, children typically outgrow allergies to milk,
soy, wheat and eggs. Severe allergies and allergies to
nuts and shellfish are more likely to be lifelong.
• Asthma. Asthma and food allergy commonly occur
together. When they do, both food allergy and asthma
symptoms are more likely to be severe.

56. How to prevent
• The best way to prevent an allergic reaction is
to know and avoid foods that cause signs and
symptoms. For some people, this is a mere
inconvenience, but others find it a greater
hardship. Also, some foods — when used as
ingredients in certain dishes — may be well-
hidden. This is especially true in restaurants
and in other social settings.

57. CONT..
• Know what you're eating and drinking. Be
sure to read food labels carefully.
• If you have already had a severe reaction,
aware your surrounding
• Talk with your doctor about prescribing in
emergency . You may need to carry an
epinephrine autoinjector (Adrenaclick, EpiPen)
if you're at risk of a severe allergic reaction.

58. • Be careful at restaurants. Be certain your server
or chef is aware that you absolutely can't eat the
food you're allergic to, and you need to be
completely certain that the meal you order
doesn't contain it. Also, make sure food isn't
prepared on surfaces or in pans that contained
any of the food you're allergic to.
• Don't be reluctant to make your needs known.
Restaurant staff members are usually more than
happy to help when they clearly understand your
request.

59. • Plan meals and snacks before leaving home-If
necessary, take a cooler packed with allergen-
free foods when you travel or go to an event.
If you or your child can't have the cake or
dessert at a party, bring an approved special
treat so no one feels left out of the
celebration.

60. • If your child has a food allergy, take these precautions to
ensure his or her safety:
• Notify key people that your child has a food allergy. Talk
with child care providers, school personnel, parents of your
child's friends and other adults who regularly interact with
your child. Emphasize that an allergic reaction can be life-
threatening and requires immediate action. Make sure that
your child also knows to ask for help right away if he or she
reacts to food.
• Explain food allergy symptoms. Teach the adults who
spend time with your child how to recognize signs and
symptoms of an allergic reaction.

61. • Write an action plan. Your plan should describe
how to care for your child when he or she has an
allergic reaction to food. Provide a copy of the
plan to your child's school nurse and others who
care for and supervise your child.
• Have your child wear a medical alert bracelet or
necklace. This alert lists your child's allergy
symptoms and explains how others can provide
first aid in an emergency.

62. • It is important to understand there is currently no cure of
food allergies
• staying away from the food that causes food allergies is the
best way to avoid the allergies
• The most common food allergens include peanuts, milk,
eggs, tree nuts,fish, shellfish, soy, and wheat — these foods
account for about 90% of all allergic reaction
• Food allergy is treated primarily by dietary avoidance
• People who have food allergies must identify and prevent
them because, although usually mild and not severe, these
reactions can cause devastating illness and, in rare
instances, can be fatal

63. Daily food intake
• Most of the people do not have access to food
composition tables, nor knowledge or time to
look into the nutrient content of foods they
normally consume.
• People need to be guided about balancing the
intake of different nutrients in their diet and
make healthy food choices.

64. Food groups
• A food group is a collection of foods that
share similar nutrient composition (of major
nutrients) or biological classification.
• Food groups classify foods into categories,
depending upon their type, nutritional
contribution and functions.
• These food groups can be used to plan diets
which achieve nutrient intakes according to
RDA

65. Concept of balanced diet
• It is trying to balance the amount of different
types of foods eaten everyday so that it
becomes a nutritionally adequate diet.
• A balanced diet is one that includes foods
from all food groups during the day. The
quantities and proportions of these foods
need to be such that they fulfil our daily
requirements for all nutrients.

66. • Balanced diet usually provide 50-60% energy
from carbohydrates, 10-15% energy from
proteins and 20-30% energy from fats.
• In addition diet should provide
macronutrients and other protective
substances are sufficient quantities needed
for maintaining optimum health.

67. Basic food groups
• Foods can be grouped into categories based
on the type or nutrients that they supply.
• The basic food group classification is based on
the physiological role played by the foods of
each group in our body.

68. Food groups
• Thus we have - Energy giving foods- cereal
grains, fats & oils, sugar and products made
from these foods
• Body building foods – pulses, nuts, oilseeds,
milk & milk products, meat, fish, poultry and
products made from these.
• Protective foods – fruits and vegetables which
supply vitamins and minerals

71. • Foods are grouped together because they
provide similar amounts of the key nutrients
of that food group.
• For example, the key nutrients of the milk,
yogurt, cheese and alternatives food group
include calcium and protein, while the fruit
group is a good source of vitamins, especially
vitamin C.