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Introduction To Health & Nutrition: DR Syed Belal Hassan
Introduction To Health & Nutrition: DR Syed Belal Hassan
Introduction To Health & Nutrition: DR Syed Belal Hassan
&
Nutrition
Dr Syed Belal Hassan
MBA, MD
Objectives
1. Introduction 5. Nutrition assessment of
2. Definitions individual
3. Energy from food 6. Sign of good nutrition
4. Functions of food nutrients 7. The relationship of nutrition
with other sciences
5. Composition of human body
8. Nutrient intake limits
Introduction
Most of the organized studies of nutrition have been confined to the 20th
century.
Although there was evidence of long-standing curiosity about nutrition.
Hippocrates, the father of medicine(400 BC) considered food as one
universal nutrient.
Antonie Lauret Lavoisier(18th century, a French chemist) is known as father
of nutrition.
Nutrition has played a significant role in our life, even from before our
birth.
Many people are concerned only with food that relives their hunger or
satisfies their appetite .
But in many times, these foods don't supply their bodies with all the
component of good nutrition.
Definitions
Nutritional Nutritional
Food Diet Nutrients Calories
Status Care
Foods are products derived from plants or animals that can be taken
into the body to yield energy and nutrients for maintenance of life
for growth and repair tissues.
Food is that nourishes the body.
Food is a prerequisite of nutrition.
Classification of Food
• Body Building
• Animal
• Energy giving
• Vegetable
Predominant • Protective
Origin
Function
• Cereals & Millets
• Pulses (legumes)
• Protein • Nuts & Oilseeds
• Carbohydrate • Fruits
• Fat • Animal Foods
Chemical • Vitamins Nutritive • Fats & Oils
Composition • Minerals value • Sugar & Jaggery
• Condiments & Spies
• Misc. Foods
Diet
Diet is the foods and beverages a person eats and
drinks.
Food composition
Food
Nutrients Other
compounds
1-Macronutrients
-fibers
2-Micronutrients
-phytochemicals
-pigments
-additives
-alcohols
-and others
Nutrients
Macronutrients
Are the nutrients which the body needed in large amount such as
carbohydrate, protein and fats.
Carbohydrates, protein and fats are the main source of energy for human
body.
Are the energy yielding nutrients.
Micronutrients
Are nutrients needed in lesser amounts such as: Vitamins & minerals.
Chemical composition of the nutrients
Nutrients
Inorganic
(water &Mineral) Organic
(CHO, lipids , protein and vitamins)
Nutritional care:
Application of the science of nutrition in nourishing the body
regardless of health problems or potential problems.
Adequate diet: is a diet providing all the needed nutrients in
the right total amounts.
Junk food:
Refers to foods that are harmful.
Calories
• The energy released from carbohydrates, proteins and fats can be
measured in calories.
• A calorie is the amount of heat necessary to raise temperature of 1
gm of water by 1 C.
• 1000-calorie metric units are known as kilocalories (kcal).
Empty-kcalorie foods
a popular term used to denote foods contribute energy (from sugars,
fat or both)
but lack in protein, vitamins and minerals Example:(potato chips and
candies).
Dietetics
the health profession responsible for the application of nutrition science
to promote human health and treat disease
Metabolism
The sum of all chemical reactions that take place in the body which it
maintains itself produces energy for its functioning.
Nutrition science
Nutrition science:
1-The study of nutrients and other substances in foods and the body's
handling of them.
2-Its foundation depends on several other sciences including biology,
biochemistry, and physiology.
3- Comprises the body of knowledge governing the food requirement
growth, activity, reproduction and lactation.
Nutritional genomics:
the science of how nutrients affect the activities of genes and how
genes affect the interactions between diet and disease.
Malnutrition:
Malnutrition has two types:
Undernutrition: deficient energy or nutrients.
•Symptoms of under nutrition (extremely thin, losing muscle
tissues, prone to infection and disease, skin rashes, hair loss,
bleeding gum and night blindness).
• There are 13 different vitamins, one vitamin enables the eyes to see
in dim light,
protect the lungs from air pollution
make the sex hormones,
stop the bleeding,
helps repair the skin,
replace old blood cells and lining of the digestive tract.
3-Regulate metabolic process
• Many vitamins and minerals function as coenzymes factors in cell
metabolism.
• Other nutrients (water and fibers),
water provides the environment in which nearly
all the body's activities.
Also, in many metabolic reactions and supplies the medium for
transporting vital materials to cells and waste products away from
them.
• Dietary fibers help regulate the passage of food material through
the gastrointestinal tract and influences absorption of various
nutrients.
Composition of human body
6% 2%
14%
water (61%)
Protein (17%)
Fats(13.8)
Minerals(6.1%)
17% 61% Carbohydrates(1.5)
Nutrition assessment of individual
Evaluation of person's nutrition
1. Historical information (socioeconomic status, drug use, diet and
person's family history).
2. A = Anthropometric data (height and weight).
3. B = Biochemical data (Laboratory tests).
4. C = Clinical assessment(Physical examinations)
5. D = Dietary assessment
Sign of good nutrition
1. Well-developed body.
2. Ideal weight.
3. Good muscle development.
4. The skin is smooth and clear
5. The hair glossy and the eyes clear and bright.
6. Appetite, digestion and elimination are normal.
7. Have good resistance to infection.
The relationship of nutrition with other sciences
food
science
Medicine physiology
Nutrition
microbiology
biochemistry
biology
There are three main areas of overlapping between nutrition and
medicine:
1-dietary control of disease.
2-the relationship between diet as a possible causative factor in
disease ex: cancer, heart diseases etc.
3-the toxicology of natural and processed foods.
Nutrient intake limits
Accurate View
Naive View
Danger of toxicity
marginal
Safety Safety
RDA RDA
Safety
Danger marginal
Danger of deficiency
Thank you