Applied Nutrition

Introduction
Dr/ Eman Shebl
Lecturer of Public Health
Benha Faculty of Medicine

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 Nutrition
• Nutrition means the process of the action of
providing the individual with food,
nourishment.
• Good nutrition is essential requirement for
good health. Adequate nutrition is necessary
first step for the improvement of the quality of
life.

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• Federation of the Italian Nutrition Societies
has identified three main domains of human
nutrition, namely, basic nutrition, applied
nutrition, and clinical nutrition.
• These three domains have their own cultural
and scientific identity, specific aims, and are
clearly corresponding to professional skills.
• On the other hand, while being distinguished,
these three domains are and must be closely
connected and integrated both for academic
training and professional activity

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 Basic Nutrition

• Basic nutrition is the discipline that deals

with the scientific bases of human
nutrition.
• It focuses first on the molecular, genetic,
biochemical, physiological, and metabolic
aspects relating to the mechanisms of
action, nutritional effects, and regulation
systems of food components, nutrients,
and other bioactive molecules.

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 Basic Nutrition

• Basic nutrition studies and characterizes

the presence, bioavailability, mechanisms
of action, and biochemical physiological
roles of nutrients and bioactive molecules.

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 Applied Nutrition
• Applied nutrition is the discipline dealing with
the relation-ships between nutrition and
health/well-being of the general population, at
all ages.
• Aims of applied nutrition include the
promotion of healthy eating, the prevention of
malnutrition (over- and undernutrition,
selective deficits of nutrients) and of nutrition-
related diseases, and the study of the dietary
habits of special groups and communities of
healthy individuals.

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 Applied Nutrition
• Applied nutrition concentrates on
improving the nutritional quality of foods,
on primary prevention, surveillance, and
nutritional epidemiology, establishing
reference values and guidelines for
healthy eating, dietary education, and
collective catering for the healthy
population

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 Clinical Nutrition
• Clinical nutrition is the medical discipline
focusing on assessing, preventing, diagnosing,
and treating malnutrition (over- and
undernutrition, selective deficits of nutrients)
related to acute and chronic diseases at all
ages.

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 Clinical Nutrition
• Clinical nutrition deals with the metabolic
changes in single patients or groups and in
individuals at risk of nutritional impairment.
• Clinical nutrition employs validated strategies for
the evaluation of nutritional status, nutritional
therapy and rehabilitation, behavioral and
pharma-cological approaches, such as dietary
intervention for specific pathologies, artificial
nutrition, or selective supplementation with
specific nutrients.

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 Classifications of foods:

• There are many ways of classification of foods:

• 1-Classification by origin:
• - Foods of animal origin.
• -Foods of vegetable origin.
• 2- Classification by chemical composition:
• - Protein. -Fats. -carbohydrate.
• -Vitamins -Minerals.

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 Classifications of foods:

• Classification by predominant function:

• - Bodybuilding foods e.g. milk, meat, poultry,
fish, eggs, groundnuts,
• - Energy-giving foods: cereals, sugars, roots
and tuber, fats and oils.
• - Protective foods e.g. vegetables, fruits, milk.

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 Classifications of foods:

• 4-classification by nutritive value:

• Cereals and millets. Pulses
(legumes).
• Vegetables. Nuts and oil
seeds.
• Fruits. Animal foods
• Sugar and jiggery.
• Condiments and spice. Miscellaneous.
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 Classifications of foods:

• 5- Recently: foods are classified into:

• Macronutrients: these are proteins, fats and
carbohydrates they form the main bulk of
food.
• - Micronutrients: these are vitamins and
mineral. They are called micronutrients
because they are required in small amounts.-

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What is the mean of good nutrition?

• It is the adequate nutrition which

providing a balanced diet that contains
all nutrients of proper quality and
quantity, which satisfy nutritional
requirements of the body.

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 The main functions of food are:

• 1-Energy production.
• 2-Building and repairing the tissue.
• 3- Providing the essential elements needed for
vital body functions.

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 Components of an adequate diet:

• The main six components of diet are:

• 1- carbohydrates.
• 2- Fats.
• 3- Proteins.
• 4- Vitamins.
• 5- Minerals.
• 6- Water.

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Macronutrients
By:-

Dr/Eman Shebl

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 CARBOHYDRATE
• Definition: It is a compound composed of the
three-element carbon, hydrogen and oxygen.
• Sources:
• Plant sources: the main sources of
carbohydrates.
Sugar, flour, starch, cereal grains, potatoes, rice,
banana, honey and dried fruits.
• Animal source: - Lactose of milk. - Glycogen of
liver and muscles.

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 CARBOHYDRATE
• Functions:
• • Source of energy: One gram of carbohydrate provides
4 calories of energy regardless of the source.
• • Dietary essential: The diet devoid of carbohydrate
produces many undesirable symptoms.
• • Provide some protection against C.H.D: Some fibers,
especially protein, tend to bind with cholesterol and
reduce its absorption from the intestinal tract.
• • Dietary fiber prevent cancer of the colon: High fiber
contents of diet favor the microorganisms in the GIT
which prevent the formation of cancer producing
substances.

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 PROTEIN
• Definition: Proteins are complex substances made up
of many amino acids linked together forming the
structural units of protein.
• • - They are composed of carbon, oxygen and nitrogen.
• Classifications: Amino acids are classified in two
groups essential and nonessential:
• • Essential amino acids cannot be synthesized
by the body at a rate sufficient to meet the needs for
growth and maintenance, and must be provided by the
diet.
• • Non-essential amino acids can be
synthesized by body from different amino acids
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 PROTEIN
• Sources:
• • Animal foods: milk (cheese, yoghurt), eggs, meat (animal, poultry, fish
).
• • Plant foods: cereals, rice, nuts.
• Functions:
• • Essential for growth and maintenance of tissue.
• • Formation of essential body compounds: Hormones, Enzymes,
Hemoglobin.
• • Stimulation of antibody formation.
• • Detoxify poisonous material, which is controlled by enzymes.
• • Regulation of water balance between blood cells.
• • Maintenance of body neutrality.
• • Transportation of nutrients.
• • Provide energy to the body.

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 FATS OR LIPIDS
• Definition: Fat or lipid is one of the dietary
essential nutrients for human.
• - It is an organic compound, like carbohydrate,
composed of the three element ( carbon,
hydrogen and oxygen).
• Sources of fats:
• • Animal Sources: Butter, full cream milk,
and fat rich meat, egg yolk.
• • Vegetable Sources: Seed oils, soybean oil,
palm oil, coconut oil.

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 FATS OR LIPIDS
• I- Role of fat in the diet:
• Source of energy: Each gram of fat provides 9 Kcal.
• Satiety value
• Carrier of fat-soluble vitamins.
• Source of essential fatty acids.
• Palatability: It stimulates the flow of digestive juices and
improves the taste appeal of meals.
• II- Role of fat in the body:
• • Energy reserve.
• • Insulation.
• • Protection of vital body organs

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Food Sanitation
Prepared by:-
Dr.Eman Shenl

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 1- Milk
• why milk is important in food sanitation?
• 1- Readymade food
• 2- Consumed for all age groups especially below 2
years.
• 3- Subjected to handling many times during milking,
distribution, packing, processing, and cheese or
yoghurt preparation.
• 4- Good nutritional environment for many pathogens
both human and animals.
• 5- Subjected to adulteration by many ways as adding
water, flour

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 1- Milk
• Mention journey of milk sanitation.
• 1- Animal environment: Milking process should be under complete
sanitary conditions and mechanical type is preferred. The container
should be clean and with a cover.
• 2- Distribution process: Milk should be in cool closed clean
containers and should be distributed rapidly especially in hot
weather. Date of production should be mentioned and expected
expired date.
• 3- Boiling process: temperature should exceed 70 Celsius degree for
five minutes till boiling is completed not just rising up of milk.
• 4- Cooling or freezing of warmed milk in refrigerator till
consumption.

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 Meat sanitation
Mention journey of meat sanitation.
• 1- Animal environment: Raising of animal should be in clean sanitary
environment with veterinary care.
• 2- Abattoir: butchers should be licensed and abattoir should be clean and
under complete sanitary conditions and animal should be inspected for
presence of any disease. The container of meat should be clean and with a
cover.
• 3- Distribution process: Meat should be kept in cool closed clean
containers (better in refrigerator) and should be distributed rapidly
especially in hot weather.
• 4- Marketing: Meat should be kept in supermarket in refrigerator for
• short period (days only) or freezed for longer periods.
• 5- Cooking process: temperature should exceed 100 Celsius degree for
sufficient period till boiling is completed
• 6- Cooling or freezing of cooked meat in refrigerator till consumption.

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 Meat sanitation
• Manifestations of insanitary meat.
• 1- Changing its color, smell or consistency of
fresh meat.
• 2- When cooking it bad smell is arised from it.
• 3- Meat is not marked with abattoir marker

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 3- Fish
• Mention journey of fish sanitation.
• 1- Rising environment: Raising of fish should be in clean sanitary
water with veterinary care.
• 2- Fishing: with legal ways under complete sanitary conditions. The
container of fish should be iced, clean and with a cover.
• 3- Distribution process: Fish should be kept in cool closed clean
• containers (better in ice box) and should be distributed rapidly
• especially in hot weather.
• 4- Marketing: fish should be kept in supermarket in refrigerator for
• short period (days only) or freezed for longer periods.
• 5- Cooking process: temperature should high for sufficient period
• 6- Cooling or freezing of smoked or salted fish in refrigerator till
• consumption.

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• Manifestations of insanitary fish.
• 1- Change characteristic smell of fish.
• 2- Easily detached scales.
• 3- Change color of gills.
• 4- Change consistency of fish meat (easily
pitting).
• 5- Drooped tail of fish.
• 6- Change brightness of eyes of fish to opaque
coloration.

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 Obesity
• Obesity and overweight are terms commonly used to describe
• individuals with increased body fat (weight gain).
• Causes:
• Weight gain is due to an imbalance between energy intake and energy
expenditure.
• 1- Highest fat intake.
• 2- Consumption of energy – dense food and drink’s high in fat and sugar.
• 3- Alcohol promotes weight gains
• 4- Decreasing physical activity
• 5- Family and genetic predisposition.
• 6- Certain drugs many contribute to weight gain e.g. corticosteroids,
• sulphonylureas, tricyclic anti- resents.
• 7- Endocrine causes are rare.

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• Risk of obesity
(complications):
• 1- It increases mortality. 2- Type 2 diabetes mellitus.
• 3- Hypertension and stroke. 4- Hyperlipidaemias.
• 5- Coronary heart disease and hypertension. 6- Gallstones.
• 7- Arthritis of the hip, Knee and foot. 8- Breathlessness, sleep
apnea.
• 9- Infertility, hirsutism.
• 10- Pregnancy complications, perinatal mortality, pre- eclampsia,
gestational diabetes, pre- term labour, deep vein thrombosis.
• 11- Stress incontinence and abdominal hernia.
• 12- Psychological: depression.
• 13-Social: disability on low-income, reduced employment prospects

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• Assessment of Obesity
• 1- Qualitative assessment ‘distribution of
diposity’ location of fat in different parts of the
body’.
• 2- Quantitative assessment
• One- Relative body weight (R.W.)
• a. Body weight (kg):
• Desirable weight is obtained from special tables
of desirable weights for given heights. Ideal RW is
supposed to be 100.

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• b. Body mass index (BMI)

• Normal BMI is 20-25kg/m2

• Any BMI ≥ 35 is severe obesity
• A BMI of ≥ 40 is morbid obesity
• A BMI of ≥ 50 is super obese
• c. Skin fold test:
• Thickness of skin over the middle of triceps muscle is
measured in millimeters by special device.
• Normal thickness (20 mm in man. 30 mm in women)
• Skin fold test is usually used in infants and young children

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• Prevention and control:
• The prevention and control of obesity depends on behavioral
modification including the following issues:
• 1- Need for long-term lifestyle change.
• 2- Need to modify eating habits.
• 3- Need to assess present exercise level and ideas to increase this if
necessary.
• 4- Separation of eating from other activities level and ideas to
increase this if necessary.
• 5- Identification of the causes of negative emotions and stress.
• 6- Dealing with situations that interfere with every day food choices
e.g. eating out, holidays, family pressure and cost.

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