Nutrition and

health

Prabhjot singh, BPH Scholar

Department of Community Medicine &
School of Public Health (DCM & SPH)
PGIMER, Chandigarh
Content

• Introduction
• Classification of food and
nutrients
• Nutrients and its function
• Profile of principle foods
• Nutrition problem in public
health
• Community nutrition programme
Introduction

• It is the branch of science, which

deals with the study of dynamic
process, in which the consumed
food is utilized for nourishing
the body
(A PROCESS OF
ASSIMILATION OF FOOD)
• Organic and inorganic
complexes contained in food are
called nutrients
 Classification of food
By
By Chemical By nutritive
By origin Predominant
composition value
function
Body building food
Cereals and millets
Food from Milk, meat , poultry,
fish, eggs, pulses etc Pulses
animal Proteins Vegetables
Fats Energy giving food Nutes and oil seeds
Cereals ,sugar, roots, fats, Fruits
Carbohydrates tubers and oil Animal food
Vitamins Fats and oil
Food from Minerals Protective foods
Sugar and jaggery
Condiments and spices
vegetables Vegetables, fruits, Miscellaneous food
milk
 Classification of nutrients
Nutrients can be classified in accordance with their chemical property to their
function, to their essentiality, to their concentration and to their nutritive value .

Macronutrients Micronutrients

• Proteins (10-15%) • Vitamins

• Fats (15-30%) • Minerals
• Carbohydrates (50-
80%)
Macro-Nutrient

• The plant-based nutrients which

are essential in large quantities as
our body cannot produce by itself.
These macro-nutrients providing
energy and supports the different
metabolic system, growth, and
development of the body.
• Macro-nutrients include fats,
proteins, carbohydrates,
PROTEINS
Protein is the building material for all body parts,
such as muscle, brain, blood, skin, hair, nails, bones
and body fluids.
Protein constitutes 20% of adult body weight and
made up of amino acids.
Functions
• Acts as Building blocks of cells and tissues.
• Regulates hemoglobin.
• Regulates muscle contraction, formation of
enzyme, hormones and other secretions which
help synthesis of enzymes and produces
digestive juices and antibodies.
Act as a source of energy: 1 gm of protein gives 4
Kcal
SOURCESOF
PROTEIN

main sources of
protein.

Animal sources: Plant sources:

Pulses, cereals,
Milk, eggs, meat, beans. nuts, soya
fish, cheese etc. bean etc.
 Infants <6 months: 2gm /day
Infants 6-12 months: 1.50gm/day
Child 1-3 yrs: 21 gm/day
Child 4-6yrs:29 gm/day
Child 7-9 yrs:40 gm/day
DAILY Adolescents 13-15yrs boys: 67 gm/day
REQUIREMENTS
Adolescents 13-15yrs girls: 62 gm/day
Adolescents 16-18yrs boys: 75 gm/day
Adolescents 16-18yrs girls: 60 gm/day
Man :60 gm/day
Woman:50 gm/day
DEFICIENCY DISEASES AND DISORDERS

Protein deficiency
malnutrition:
Kwashiorkor (edema) and
Marasmus (wasting) and
lead to Marasmic
Kwashiorkor.

Kwashiorkor Marasmus
 Health benefit of protein

• Muscles development
• Help with bone metabolism
• Control sugar level
• Slow down ageing process
• Prevent hair damage
• Make skin healthy
• Prevent heart related diseases
• Help in hormone balance
• Improved immune system
CARBOHYDRAT
ES
• Carbohydrates (sugar and starches)
are the efficient sources of energy
and are known as the “fuel of life”.
They are abundantly found in most
plant food sources.
• Complex, cereals, pasta, rice, dry
beans and peas, and other vegetables,
such as potatoes and corn.
• Simple carbohydrates are found in
sugars, honey syrup, jam, and many
desserts.
• Each grain of carbohydrates yields 4
calories in the process of its
metabolism.
• The main functions of carbohydrates are to:
• Furnish the main source of energy for muscular work and nutritive
processes, help maintain body temperature, form reserve fuel, assist
in oxidation of fats, and
• Spare protein for growth and repair, in a balanced diet, 60% of our
daily calorie requirement should come from carbohydrates.
However, the amount can vary from50-70%.
SOURCE
•S t a rc h : cereals, roots and tubers.
•S u g a r s : white sugar, honey, glucose etc.
•Cellulose: indigestible contributes to
dietary fibers.
Daily requirement:
•Children: 60-250gm
•Adolescents: 400gm
•M e n : 3 0 0 - 7 0 0 g m
•Wo m e n : 2 4 0 - 5 4 0 g m
Fats
• C o mp o s e d of smaller units called fatty acids.
• Saturated fatty acids: All animal fats except fish oil.
• Unsaturated fatty acids: All vegetable oils except coconut and palm oils.
• Saturated fatty acids are cholesterol genic, i.e., they increase blood
cholesterol level.
•Functions
• Fats provide energy: 1 gram of fat provides 9 calories of energy.
• D i e t a r y f ats supplies essential fatty acids needed for growth and
maintenance of the integrity of the skin.
• They maintain our body temperature.
• Fats provide support for many organs in our body such as heart,
kidneys, intestine etc.
Sources
Animal sources: ghee, butter, fat of meat,
fish oil etc.

Vegetable sources: groundnut oil, ginger

oil, mustard oil, cotton seed and nut oil and
coconut oil etc.

Daily
requirements. Man: 20-60 gm
Woman: 20-40 gm
Children: 25 gm
Adolescent: 22 gm
Pregnant women: 30 gm
Lactating mother: 45 gm
Fats and diseases

• O b e s i t y, Phrenoderma (rough
and dry skin “toad skin”),
• Coronary Heart Disease (high
intake of saturated fats),
Dietary
fibre
•Special mention must be made
with the fiber, since it is not
strictly a nutrient. It is atype of
carbohydrate found in
vegetables, fruits, & whole
grains, which absorbswater &
increases bulk of intestinal
contents & helps in intestinal
movements. Its deficiency
leads to constipation. It also
lowers cholesterol & helps in
weight reduction.
Micronutrients
• Small amounts of vitamins and minerals
crucial for health.
• Deficiency can cause severe conditions.
• Functions:
• Enable enzyme, hormone, and substance
production.
• Regulate body growth and maintenance.
• Control metabolic reactions in cells.
• Sources:
• Most vitamins obtained through diet.
• Body produces vitamin D, K, and niacin.
• Significance:
• Vital for overall health and physiological
processes.
Vitamins
• Vitamins: Essential organic
compounds that are required in small
amounts for normal growth,
maintenance of good health and for the
proper utilization of other nutrients.
• Nutrients that our body does not make
on its own.
• Thus, we must obtain them from the
foods we eat, or via vitamin
supplement
 Deficiency
Nutrient Function Major Food Sources
Symptoms

Preserves integrity of epithelial

Vitamin A cells; formation of rhodopsin for Night blindness, dry eyes, Breast milk, infant formula, liver,
vision in dim light; necessary for bone growth, impaired egg yolk, dark green and deep
wound healing, growth, and resistance to infection, yellow vegetables and fruits
normal immune function hyperkeratosis of the skin

Vitamin D Necessary for the formation of Rickets (symptoms: epiphyseal Infant formula, egg yolk, liver,
normal bone; promotes enlargement, cranial bossing, fatty fish, sunlight (activation of
absorption of calcium and bowed legs, persistently open 7-dehydrocholesterol in the skin)
phosphorus in the intestines anterior fontanelle)

Breast milk; infant formula;

Hemolytic anemia in the vegetable oils; liver; egg butter;
Vitamin E May function as an antioxidant in premature and newborn; green leafy vegetables; whole-
the tissues; may also have a role as hyporeflexia, and grain breads, cereals, and other
a coenzyme; spinocerebellar and retinal fortified or enriched grain
cular function degeneration products; wheat germ
 NUTRIENT FUNCTION DEFICIENCY MAJOR FOOD
SYMPTOMS SOURCES
Catalyzes prothrombin Prolonged bleeding and
synthesis; required in the synthesis of prothrombin time; Infant formula, vegetable oils,
Vitamin K other blood clotting factors; synthesis by hemorrhagic manifesta- tions green leafy vegetables, pork, liver
intestinal bacteria (especially in newborns)
Combines with phosphorus to Breast milk; infant formula;
form thiamin pyrophosphate (TPP) lean pork; wheat germ; whole-grain
Thiamin necessary for metabolism of protein, Beriberi, neuritis, edema, and enriched breads, cere-
carbohydrate, and fat; essential for
(Vitamin B1) growth, appetite, digestion, and healthy
cardiac failure als, and other grain products;
legumes;
nerves
potatoes
Breast milk; infant
Essential for growth; plays enzymatic role formula, meat; dairy products; egg
Photophobia, cheilosis, yolk; legumes; green vegetables;
in tissue respira- tion and acts as a
Riboflavin transporter of hydrogen ions; synthesis of
glossitis, corneal whole-grain breads, cereals, and
vascularization, poor growth fortified or enriched grain products
(Vitamin FMN and FAD
B2)
 Nutrients Function Deficiency Major Food Sources
Symptoms
Part of the enzyme system
for oxidation, energy Breast milk; infant formula;
Niacin release; necessary for Pellegra: dermatitis, diarrhea, meat; poultry; fish;
(Vitamin B3) synthesis of glycogen dementia whole-grain breads, cereals, and
and the synthesis and fortified or enriched grain products;
break-down of fatty egg yolk
acids
Functions in the synthesis
and breakdown of many Fatigue; Breast milk; infant formula;
vital body compounds; sleep disturbances; meat; fish; poultry; liver; egg
Pantothenic Acid nausea; muscle cramps; yolk;
essential in the
(Vitamin B5) impaired coordination; yeast; whole- grain breads,
intermediary metabolism
of carbohydrate, fat, and loss of antibody cereals, and other grain products;
protein production legumes; vegetables
 Nutrient Function Deficiency Major Food
Symptoms Sources
Aids in the synthesis and break-
Breast milk; infant formula;
Pyridoxine down of amino acids and
Microcytic
unsaturated fatty acids from liver; meat;
(Vitamin B6) essential fatty acids;
anemia;
convulsions;
essentialfor conversion o f whole-grain breads, cereals, or
irritability
tryptophan to niacin; essential other grain products; legumes;
for normal growth potatoes
Breast milk; infant formula;liver;
Essential in the biosynthesis of Poor growth; megaloblastic ane- green leafy vegetables;
Folacin nucleic acids; necessary for the mia (concurrent deficiency of vitamin legumes; whole-grain breads,
(Vitamin B9) normal maturation of red B12 should be suspected); cereals, and fortified or enriched
blood cells impaired cellular immunity grain products; legumes;
oranges; cantaloupe; lean beef

Vitamin Essential for biosynthesis of nucleic

Infant formula, breast milk,
acids and nucleoproteins;
B12(Cobalamin, Pernicious anemia; meat, fish, poultry, cheese,
red blood cell maturation; neurologic egg yolk, liver
Cyanocobalamin) involved with folate deterioration
metabolism; central nervous
system metabolism
 Nutrient Function Deficiency Major Food
Symptoms Sources

Essential component of enzymes; important

in reactions involving the lengthening of Breast milk, infant
carbon chains; coenzyme carrier of carbon Seborrheic dermatitis; formula, liver, meat,
Biotin dioxide; plays an important role in the glossitis; eggyolk, yeast, bananas,
metabolism of fatty acids and amino nausea; insomnia; most vegetables,
acids strawberries, grapefruit,
watermelon,

Essential in the synthesis of collagen

Ascorbic (thus, strengthens tissues and improves Scurvy, pinpoint
Acid wound healing and resistance to peripheral
(Vitamin infection);iron absorption and hemorrhages, bleeding Fruits and Vegetables
C) transport; water- soluble gums, osmotic diarrhea
antioxidant; functions in folacin
metabolism
Minerals

•Micronutrients which perform

regulatory and protective functions.
•Human body contains as many as 19
minerals in widely varying amounts.
•Total mineral content of body is 4-6
per cent of the total body weight.
•Important minerals found in our
body include calcium, phosphorus,
iron, iodine, sodium, potassium, zinc
and chloride.
•All these minerals are derived from
the food we eat.
Functions
• Minerals perform many vital functions which are essential for
existence of organism-
• 1. Calcification of bones Macro minerals Microminerals
• 2. Blood coagulation
• Calcium • Iron
• 3. Neuromuscular irritability
• Phosphorus • Iodine
• 4. Acid-base equilibrium
• Sodium • Fluorine
• 5. Fluid balance • Potassium • Zinc
• 6. Osmotic regulation • Magnesium • Copper
Minerals Major function Deficiency effects Toxicity effect Food source
Nutrition profiles of
principle food
• Nutrients are chemical
compounds in food that are
used by the body to function
properly and maintain health.
They are:-
• Protein
• fats
• carbohydrates
• vitamins
• minerals
• And water
• Nutritional profiling is defined as the
science of categorizing food according
to their nutritional composition and it is
useful for food labelling and regulation
of health claims
Benefits of knowing nutritional content
to plan a balanced diet
• we must know the chemical composition
• And intake of different type of food
needed to achieve good health
• The principal foods of an animal
population are those which it eats in
greatest quantities. They are:
1. Cereals
2. Pulses
3. millets
4. Fruits
5. vegetables
6. nuts
7. oil seeds
8. animal foods
Cereals
Millets( Eaten without removal of outer cover)
Pulses
Balance Diet

•balanced diet is defined as one which contains a

variety of foods
• In such quantities and proportions that the need
for
• Energy, amino acids, vitamins, minerals, fats,
carbohydrate and other nutrients is adequately met
•• For maintaining health, vitality and general well
being and • Also makes a small provision for extra
nutrients to withstand short duration of leanness.
•• A balanced diet has become accepted means to
safeguard a population from nutritional
deficiencies
Balance diet

•Total energy= 100%

•Protein – 10-15%
•Fat – 15-30%
•Carbohydrate – 50-80%
Food energy
pyramid
Nutrition
problem in
Public Health
• There are many nutritional
problems which affect vast segment
of our population. The major one
are…..
• Protein energy malnutrition
(PEM)
• Micronutrients deficiencies
• Iron- deficiency anemia
• Vitamin A deficiency
• Iodine deficiency
• Others : Excess of food
consumption, Food poisoning ,
Food born disease,
PEM (Protein energy
malnutrition)
• Protein-energy malnutrition or PEM is the condition of
lack of energy due to the deficiency of all the
macronutrients and many micronutrients. It can occur
suddenly or gradually. It can be graded as mild,
moderate or severe. In developing countries, it affects
children who are not provided with calories and
proteins. In developed countries, it affects the older
generation
• Important cause of childhood morbidity and mortality
• Surviving children suffer from physical and mental
growth
• The incidence of PEM in India in preschool age
children in 1-2%
• About 80%of causes of the diseases in India go
unrecognized.
• Marasmus is more frequently than kwashiorkor
Causes

Inadequate intake of food both in quality and

quantity i.e insufficient intake of the
macronutrients (energy and protein).
Infection like diarrhea, measles and intestinal
worms
Micronutrient deficiencies:

• If the diet is deficient in energy and

protein content it is also likely to
contain inadequate amounts of other
nutrients especially micronutrients
viz. minerals and vitamins. The term
“hidden hunger” is used to refer to
micronutrient deficiency.
• The deficiencies of iron, vitamin A,
iodine, zinc are of major public
health concern.
• In addition, there is growing concern (a) (b)
about deficiency of vitamin B12,
Victims of (a) Protein Energy Malnutrition and (b) Micronutrient Deficiency
folic acid, calcium, vitamin D and
riboflavin
Vitamins
deficiency
Iron-deficiency • It is the most common nutritional disorder in the world and
is prevalent in both developed and developing countries.
The vulnerable groups are women in child–bearing age,
anemia (IDA): adolescent girls, pregnant women and school age children.
• IDA occurs when hemoglobin production is considerably
reduced, and it results in low levels of hemoglobin in
blood.
• Symptoms depend on the rate of fall in hemoglobin. Since
hemoglobin is required for carrying oxygen in the body,
any physical exertion leads to shortness of breath
(breathlessness on slight exertion) and the person
complains of fatigue and may feel lethargic.
• Manifestations of IDA include general pallor, paleness of
conjunctiva of eyes, tongue and nail beds and soft palate. In
children, cognitive functions (attention span, memory,
concentration) are adversely affected.
Iodine deficiency disorders
(IDD):
• Iodine is required for normal mental and physical growth and
development. IDD is an ecological phenomenon, largely due to
deficiency of iodine in the soil.
• Some of the states in India where IDD is common are– Jammu
and Kashmir to Arunachal Pradesh in the Himalayan belt,
Andhra Pradesh, Karnataka, Kerala, Maharashtra and Madhya
Pradesh. The term ‘Iodine Deficiency Disorders’ refers to a
spectrum of disabling conditions that affect the health of
humans, from fetal life through adulthood due to inadequate
dietary intake of iodine. Deficiency of iodine results in
insufficient amount of thyroid hormone which is synthesized by
the thyroid gland.
Community
nutrition
programmes
• Vitamin A prophylaxis Program
• Prophylaxis against nutritional
Anaemia
• Iodine Deficiency Disorders
control program
• Special Nutrition program
• Balwadi Nutrition program
• ICDS program
• Mid-Day Meal programme
• Mid-Day Meal Scheme
THANK YOU