1. welcome
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3.  A diet which contains different
types of food possesing the
nutrients-
Carbohydrate,protein,fats,vitamin
s,minerals and water –in a
proportion to meet the requirement
of the body.
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4.  Balanced diet achieved by eating variety
of food.
 There is no single food with correct
amount of all essential nutrients.
 Eating a balanced diet requires a certain
amount of knowledge and planning.
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5. • The basic composition of balanced diet
is highly variable as it differs from
country to country depending on the
availability of food.
• Social &cultural habits, economic status,
age,sex &physical activity of the
individual largely influence the in take of
diet
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6. • Nutrion Expert Group from ICMR has
recommended the composition of
balanced diet for Indian.
• They recommended
cereals(rice,wheat,jowar)
pulses,vegetables, roots & tubers,
fruits,milk&milk products,fats &oils
,sugar & ground nuts.
• Additional intake of Meats,fish&egg for
non vegetarian.for vegetarian milk
&pulses. 6

7.  body’s organs and tissues need proper
nutrition to work effectively.
 Without good nutrition, body is more
prone to disease, infection, fatigue, and
poor performance.
 Children with a poor diet run the risk of
growth and developmental problems. Bad
eating habits can continue for the rest of
their lives.
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8.  The USDA reports that four of the top 10
leading causes of death in the United States
are directly influenced by diet. These are:
 heart disease
 cancer
 stroke
 diabetes
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9. Veg(g) Non veg(g)
cereals 475 475
pulses 80 65
Green leafy vegetables 125 25
Other vegetables 75 75
Root&tubers 100 100
fruits 30 30
milk 200 100
Fat&oils 40 40
Meat&fish - 30
eggs - 30
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10. A food pyramid is a pyramid – shaped
diagram representing the optimal
number of servings to be eaten each day
from each of the basic food groups.
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12.  Carbohydrate
 Protein
 Fat
 Vitamin
 Mineral
 water
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13.  RDA:400g
 Function
1) It is chief source of energy(60-70%
total energy).
2) brain and other parts of CNS are
depend glucose for energy.
3) Required for the oxidation of fat.
4) Synthesis of pentose's for
DNA,RNA,NAD+,FAD synthesis
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14. Sources of carbohydrate
cereals
breadRoots &tubers
pulses
Table sugar
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15.  Acidosis
 Ketosis
 Hypoglycemia
 Fatigue & decreased energy levels
 Unhealthy weight loss
 Loss of sodium
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16. RDA:56g
FUNCTION
These are the fundamental basis of cell
structure & function.
 Maintains osmotic pressure & have role in
clotting of blood,muscle contraction .
 All the enzymes,several
hormones,immunoglobulins are proteins.
 Used as energy sources.
PROTEIN
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17. pulses
Leafy vegitables meat
egg
cereals
milk
Source of protein
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18. • Protein calorie malnutrition
1.kwashiorker
2.marasmus.
3.marasmic-kwashiorker
4.nutrional dwarfing
5.under weight child
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19.  Severe protein calorie malnutrition characterized
by energy deficiency and emaciation
 Causes stunted growth and wasting of muscles
and tissue
 Develop between the age of 6 months & 1 years
in children who weaned from breast feeding/who
suffer from weakening conditions like chronic
diarrhea.
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20.  Severe growth retardation.
 Loss of subcutaneous fat.
 Severe muscle wasting.
 Child looks thin and limbs
 Wrinkled skin.
 Bony prominence.
 Frequent watery diarrhea & acid stools.
 Temperature is abnormal.
 Edema absent.
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21.  Also called wet-protein energy malnutrition.
 Form of PEM characterized by protein
deficiency.
 Refers to an insufficient protein consumption
but with sufficient calorie intake.
 Usually appear in the age of 12 months when
breast feeding is discontinued.
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22.  Change in skin pigment.
 Diarrhea.
 Decreased muscle mass.
 Swelling(edema).
 Fatigue.
 Hair changes
 Lethargy.
 Increased & more severe infection due to
damaged immune system.
 Failure to gain weight & grow.
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23. Treatment strategy divided into 3 stages:
 Resolving life threatening conditions.
- Hospital management
 Resolving nutritional status.
-Dietary management
 Ensuring nutritional rehabilitation
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24. 1. Hospital Management:
These conditions should be corrected –
hypothermia, hypoglycemia, infections,
dehydration, electrolyte imbalance, anemia &
other vitamin & mineral deficiency.
2. Dietary Management:
Diet from staple foods– inexpensive, easily
digestible, evenly distributed & increased
number of feedings.
3. Rehabilitation:
Nutritional training for mothers- feeding
their children back to health & use local food. 24

25.  Promotion of breast feeding.
 Development of low cost weaning.
 Nutritional education.
 Family planning.
 Immunization.
 Early diagnosis & treatment.
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26. • The complex carbohydrate are not digested
by the human enzymes are collectively refers
to as dietary fibers
• soluble fiber-mostly found in fruits & legumes
insoluble fiber- vegetables &grains
FIBER
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27. • Prevent constipation
• Eleminate bacterial toxin
• Decrease G.I.T cancers
• Improve glucose tolerence
• Reduce plasma cholestrol
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28.  Digestion &absorption of protein
 Intestinal absorption of minerals(Ca,P,Mg)
 Flatulence and discomfert
Drinking plenty of water reduces the
adverse effects
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29. fruits
Leafy vegitables
Wheat&legmes
Rice bran
Sources of fiber
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30. • Constipation
• High blood pressure
• Diabetes
• Cardiovascular diseases
• Obesity
• Cancer
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31. RDA:70g
FUNCTION
• It provide 15-50% total energy.
• concentrated fuel sorce of body.
• Constituents of membrane structure&
regulate membrane permeability.
• Source of fat soluble vitamins.
• As cellular metabolic regulators.
• As insulating material protect internal organs.
FAT
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32. Sources of fat
butter
egg
Red meat
cream
cheese
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33. Chemical compounds required in very small
quantities which are essential for normal
and health metabolism.
According to the solubility
1. water soluble
2. fat soluble
VITAMINS
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34. VITAMINS
Fat-soluble Watersoluble
Vitamin A Non B- Complex B-Complex
Vitamin D Vitamin C Thiamine (B1)
Vitamin E Riboflavin(B2)
Vitamin K Niacin (B3)
Pantothenic acid(B5)
Pyridoxine(B6)
Biotin(B7)
Folic acid (B9)
Vitamin B12
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35.  Minerals are inorganic substances needed in
small amounts by all cells for normal
functioning
MINERAL
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36. function
• Constituents of bone&teeth
• Muscle contraction
• Nerve transmission
Deficiency:Rickets,Osteomalacia
RDA(0.8-1g/d)
Sources(Milk,&products,Leafy vegetables)
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37. Function
 Acid-base balance
 Osmotic pressure
 nerve & muscle function
Deficiency
 Hyponatremia
RDA(5-10g/d)
Source
 Table salt
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38. FUNCTION
 Acid-base balance
 Osmotic pressure
 Muscle function
Deficiency
 Muscular weakness
 Mental confusion
RDA(3-4g/d)
sources:fruits,nuts,vegetables
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39. Function
• Constituent of heme.
• Involved in O2 transport & biological oxidation
Deficiency
 Hypochromic &micro cystic anemia
RDA(10-15mg/d)
Sources
 Organ meats(liver,heart)
 Leafy vegetables,
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40. Function
Constituent of thyroxine&tri iodo thyronine
Deficiency
Critinisum
Goiter
Myxedema
RDA(150-200µg)
Sources
Iodised salt
Sea food
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41.  Patients with IDD most commonly present
with goiter.
 patients may complaints of compressive
symptoms, such as
 hoarseness,
 shortness of breath,
 cough,
 dysphagia.
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42.  Cretinism is the most extreme manifestation
of IDD.
 Cretinism can be divided into neurologic and
myxedematous subtypes.
 Both conditions can be prevented by adequate
maternal and childhood iodine intake.
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43.  Correction of an individual's iodine deficiency
should be instituted at a level recommended by
the World Health Organization (WHO).
 In a nonpregnant adult, 150 mcg/day is sufficient
for normal thyroid function.
 Consultation with an endocrinologist should be
considered when the etiology of thyroid
abnormalities is unclear.
 Thyroidectomy indicated for patients with
compressive symptoms of a large goiter.
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44.  At a population level, iodine deficiency
disorder (IDD) can be prevented by the
iodization of food products or the water
supply.
 In practice, this is usually achieved by
iodization of salt.
 An alternative in some developing
countries has been the periodic injection
of iodized oil supplements
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45. Function.
Constituent of enzyme eg:cytochrome C
oxidase,catalase,tyrosinase in iron transport.
Deficiency.
Anemia.
Menkas disease.
RDA(2-3mg/d).
Sources:organ meat,cereals,leafy vegetables.
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46. WATER
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47. • Provision of moist environmrnt
• Aqueous condition for metabolism
• Moistening of food for swallowing
• Regulation of body temperature
• Being a major constituent of blood
and tissue fluid it transport
substances
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48.  Diluton of waste products & poisons
substances in the body
 Providing medium for the excretion of waste
products eg:urine&faeces
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50.  Text book of Biochemistry-U.Sathyanarayana
 Text book of HAP –Ross and Wilson
 www.healthline.com
 emedicine.mediscape.com
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