Nutrition

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 Learning Objectives
• The importance nutrition for human health and
what is balanced diet to maintain right kind of
calorie intake in a human body.
• The importance of malnutrition situation in
Bangladesh and what are the steps that can be taken
to prevent malnutrition situation in Bangladesh.
• The global concerns of obesity and what are the
causes of obesity.
• Various steps that can be taken to measure the
nutritional status such as Body Mass Index (BMI) in
order to monitor obesity or overweight syndrome.
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 What is
Food!!

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 What is food?
• Food is a conduit for nutrients
• It is one central thing about human experience
that can open up all of our senses and our
experience to our place in the world.

• Food is culturally defined. What is considered

a food in culture A is not necessarily a food in
culture B
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 Proper nutrition provides the body with the
nutrients necessary to build, maintain and
repair tissues.

• Breakfast is ‘THE’ Most Important Meal Of

The Day….
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Concept of Nutrition & Nutrient
What is nutrition What is a nutrient
• Nutrition is how • A nutrient is a chemical
substance in food that
your body uses
helps maintain the body.
the food that you  Some provide energy.
eat.  All help build cells and
tissues,
 Regulate bodily processes
such as breathing.
• No single food supplies
all the nutrients the body
needs to function
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 Nutrient Absorption
• Digestive,
Respiratory &
Circulatory
systems working
together

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 Concept of Food
Food is any substance
consumed to provide
nutritional support for the
body
 Definition:
 Any nutritious substance
that people or animals eat or
drink or plants absorb in order
to maintain life and growth.
 Any nourishing substance
that is eaten, drunk, or
otherwise taken into the body
to sustain life, provide
energy,
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 Concepts of Nutrition
1.The act or process of nourishing or being nourished
2. Food is made up of different nutrients (which furnish nourishment)
needed for growth and health.
– All nutrients needed by the body are available through food.
– Many kinds and combinations of food can lead to a well-balanced diet.
– No food, by itself, has all the nutrients needed for full growth and health.
– Each nutrient has specific uses in the body.
– Most nutrients do their best work in the body when teamed with other
nutrients.
3. All persons, throughout life, have need for the same nutrients,
but in varying amounts.
4. The way food is handled influences the amount of nutrients in
food, its safety, appearance, and taste.
5. Nutrients are organic and inorganic complexes contained in food.
 Classifications of Nutrients:
Nutrients are grouped into :
• Macronutrients are those which the body
requires in large amounts e.g. proteins, fats,
carbohydrates, water. These requirements are
measured in grams.
• Micronutrients are those which the body
requires in small amounts. These requirements
are measured in milligrams and
micrograms e.g. vitamins, minerals and
antioxidants.
 Classification of food
 By Origin:
a). Animal Origin
b). Plant Origin

 By Chemical Composition:
1) Carbohydrate
2) Protein
3) Fat
4) Vitamins
5) Minerals
6) Water
 Carbohydrate…
 There are two major types of carbohydrates in foods:
• Simple Carbohydrate: • Complex
These are also called Carbohydrate:
simple sugars. Simple These are also called
sugars are found in starches. Starches
refined sugars, like the include grain products,
white sugar you'd find in such as bread, crackers,
a sugar bowl. pasta, and rice.

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 Fiber
The term fiber refers to carbohydrates that
can not be digested.
 Fiber is found in the plants we eat for food-
fruits, vegetables, grains and legumes etc.
 Soluble fiber partially dissolve in water and
has been shown to lower our cholesterol
 Insoluble fiber doesn't dissolve in water
that’s why it helps with constipation:
Oranges, Berries, Bananas, Beans, Sweet Corn
etc.
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 Protein
• Protein is the building material for
all body parts, such as muscle,
brain, blood skin, hair, nails, bones
and body fluids
• Protein consists 20% of adult body
weight and made up of amino acids.
Functions:
• Acts as building block of cells and
tissues • Sources of protein:
• Regulates hemoglobin  Animal(complete)-
• Regulates muscle contraction, meat, fish, egg etc
formation of enzyme, hormones and  Vegetable(incomple
other secretions which will help te)-beans, nuts,
synthesis of enzymes and produces
digestive juices and antibodies
grains etc
Top 20 Vegan Protein Sources

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 Fat
Definition:
• The class of nutrients with the highest energy content made from carbon, hydrogen, and
oxygen.
Source:
• Animal Fat: Butter, Milk, Egg
• Vegetable Fat: Mustard, Coconut
• Other Sources: Pulses, Nuts etc
Classification of Fat
• Simple Lipid ( lipids comprise a group of naturally occurring molecules that include fats,
waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), Triglyceride
• Compound Lipid: Phospholipids
• ****Derived Lipid: Cholesterol
 Trans Fat
• An unhealthy substance that is made through the chemical
process of hydrogenation of oils.
• Hydrogenation solidifies liquid oils and increases the shelf life
and the flavor stability of oils and foods that contain them.
• Trans fatty acids are found in vegetable shortening and in some
margarine, crackers, cookies, and snack foods.
• Trans fatty acids are also found in abundance in many deep-fried
foods.
• Trans fatty acids both raise the *'bad' (LDL) cholesterol and
lower the 'good' (HDL) cholesterol levels in blood, markedly
increasing the risk of heart disease.

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 *'Bad' (LDL) Cholesterol and'Good'
(HDL) Cholesterol
 What is cholesterol?
• Cholesterol is a waxy, fat-like substance that's found in all the cells in your body.
Your liver makes cholesterol, and it is also in some foods, such as meat and dairy
products. Your body needs some cholesterol to work properly. But having too much
cholesterol in your blood raises your risk of Coronary Artery Disease.
 What are LDL and HDL?
• LDL and HDL are two types of lipoproteins. They are a combination of fat (lipid)
and protein. The lipids need to be attached to the proteins so they can move
through the blood.
• LDL and HDL have different purposes:
 LDL stands for low-density lipoproteins. It is sometimes called the "bad"
cholesterol because a high LDL level leads to a buildup of cholesterol in your
arteries.
 HDL stands for high-density lipoproteins. It is sometimes called the "good"
cholesterol because it carries cholesterol from other parts of your body back to
your liver. Your liver then removes the cholesterol from your body.
 Vitamin
• Most vitamins need to come from food because
the human body either does not produce enough
of them, or it does not produce any at all.
• Each organism has different vitamin
requirements. For example, humans need to
consume vitamin C but dogs do not. Dogs can
produce, or synthesize, enough vitamin C for their
own needs, but humans cannot.
• People need to get most of their vitamin D from
exposure to sunlight, the human body can
synthesize it when exposed to sunlight.
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 Vitamin.. ..Fun Facts..
• There are 13 known vitamins.
• Vitamins are either water-soluble or fat-
soluble.
• Fat-soluble vitamins are easier for the body
to store than water-soluble.
• Vitamins always contain carbon, so they are
described as "organic."
• Food is the best source of vitamins.

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 Vitamin
• Vitamin A: Fat Soluble.
• Deficiency:  Night-blindness and
Keratomalacia (an eye disorder that
results in a dry cornea).
• Sources: Liver, Cod Liver Oil,
Carrots, Broccoli, Sweet Potato,
Butter, Spinach, Pumpkin,
Some Cheeses, Egg, Melon,
Milk.
• Vitamin B: Water Soluble.
• Deficiency:  may cause Beriberi.
• Sources: Yeast, Cereal Grains,
Sunflower Seeds, Brown Rice,
Cauliflower, Potatoes, Oranges,
Liver, Eggs.
• Vitamin C: Water Soluble.
• Deficiency may cause
megaloblastic anemia.
• Sources: Fruit & Vegetables,
Liver. Cooking destroys vitamin
C
• Vitamin D: Fat Soluble
• Deficiency:  Rickets and osteomalacia
(softening of the bones).
• Sources: Exposure to Ultraviolet B (UVB)
through sunlight or other sources causes
vitamin D to be produced in the skin, Fatty
Fish, Eggs, Beef Liver & Mushrooms.
• Vitamin E: Fat Soluble
• Deficiency:  Anemia in newborns(blood cells are
destroyed and removed from the blood too early).
• Sources: Almonds, Eggs, Milk, Nuts, Leafy
Green Vegetables, Unheated Vegetable
Oils, Whole-grains.
• Vitamin K: Fat Soluble
• Deficiency: Bleeding diathesis, an unusual
susceptibility to bleeding.
• Sources: Leafy Green Vegetables, Avocado,
Kiwi Fruit. Parsley Contains A Lot Of
Vitamin K.
 Vitamin..continue..
• Vitamin B3: Water Soluble.
• Deficiency: Diarrhea, Dermatitis, Mental
Disturbance.
• Sources: Liver, Heart, Kidney, Chicken,
Beef, Fish (Tuna, Salmon), Milk, Eggs,
Avocados, Dates, Tomatoes, Leafy
Vegetables, Broccoli, Carrots, Sweet
Potatoes, Asparagus, Nuts, Whole-grains,
Legumes, Mushrooms, And Brewer's
Yeast.
• Vitamin B5: Water Soluble.
• Deficiency: Paresthesia, or "pins and
needles."
• Sources: Whole-grains, Broccoli,
Avocados, Royal Jelly, Fish Ovaries.
• Vitamin B6: Water Soluble.
• Deficiency: Anemia,
peripheral neuropathy, or damage to
parts of the nervous system other than
the brain and spinal cord.
• Sources: Meats, Bananas, Whole-grains,
Vegetables, Nuts. When milk is dried, it
loses about half of its B6. Freezing and
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canning can also reduce content.
• Vitamin B7: Water Soluble.
• Deficiency: Dermatitis or enteritis,
or inflammation of the intestine.
• Sources: Egg Yolk, Liver, Some
Vegetables
• Vitamin B9: Water Soluble.
• Deficiency: Birth Defects(Pregnant
women are encouraged to
supplement folic acid for the entire
year before becoming pregnant).
• Sources: Leafy Vegetables, Legumes,
Liver, Baker's Yeast, Some Fortified
Grain Products, Sunflower Seeds.
• Vitamin B12: Water Soluble.
• Deficiency: Megaloblastic
anemia(bone marrow produces
unusually large, abnormal,
immature red blood cells).
• Sources: Fish, Shellfish, Meat,
Poultry, Eggs, Milk & Dairy
Products, Soy Products
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Free Radicals and Antioxidants
Free Radicals can enter the body
through….
 Sun Exposure
 Cigarette Smoke
 Pollution
 Pesticide
 Alcohol
 Food(specially fried)
 Water
 Medicine
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 Antioxidants
• Antioxidants are man-made or natural substances
that prevent or delay some types of cell
damage.
• Antioxidants are found in many foods, including
fruits and vegetables. They are also available as
dietary supplements. 

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 Nutrient Deficiency
• A nutritional deficiency occurs when your body
does not get enough nutrients.
• Symptoms:
– At first the symptoms may not seem serious.
They may include: tiredness, difficulty
sleeping or concentrating, frequent colds,
and weight loss or gains.
– However, if the deficiency is not corrected the
symptoms may get more serious and effect
the skin, eyes, and bones.
• The best way to avoid a nutrient deficiency is to eat
a well balanced diet.
Balanced Diet = Healthy Diet
 Minerals in Food

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 Functions of Minerals
• Formation of bones and teeth- Ca
• Mg- Cofactors for metabolic enzymes
• Transportation of Oxygen- Fe
• K- regulates heart beat, membrane potential
• Boost body immunity and heals wound- Zn
• Cl- Produce hydrochloric-acid in stomach
• Produce thyroid hormones- I
• P- Synthesis of DNA and bones
• Regulates body fluids and maintain PH balance- Na
• Cu- metabolism of Iron and enzymes
• Functioning
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 Water
Did you know?
 Two fourth (2/4) to three fourth (3/4) of
the human body consists of water!
Functions in the Body:
 Water carries nutrients to your cells and
carries waste from your body.
 Regulates body temperature.
 Dissolves vitamins, minerals, amino acids
and other nutrients.
 Lubricates joints.
 Lack of Water in Your Body..

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 Nutrition Amongst Adolescent

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 Eating Patterns
Eating patterns and behaviors of adolescents are
affected by many factors:
Life style
Early childhood experience, exposure and genetics
Peer influence
Parental modeling
Food availability
Food preference
Cost
Convenience
Personal, religious and cultural belief
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Body image SzP 41
 Meal skipping
Breakfast is commonly skipped meal
25% adolescent skipped lunch
Skipping Breakfast can dramatically decreases intakes of energy,
protein, fiber, calcium and foliate
Eating at fast food restaurant has a direct bearing on the nutritional
status of the adolescent
---Fast food are high in fats
---Low in fiber and nutrients
---Fast food accounts for 33% of food eaten
1% adolescents are Vegetarian

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Healthy Food Pyramid
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 Food Choices among adolescent and youths
(present day)
Food Advertising and Marketing Channels
 Television  Internet
advertising  Toys/products with
 In-school marketing brand logos
 Product placements  Youth-targeted
 Kids clubs promotions
(cross-selling, tie-ins)

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 Nutritional Status of Bangladesh
6 million children are
malnourished.
600,000 children are suffering
from severe acute malnutrition
54% of preschool-age children….
 43.2% children are stunted (low
height for age)
 39.4% are underweight (low
weight for age)
 17.4% are wasted (low weight for
height)
31% of Adolescent married
woman (15-19 years) are
undernourished.
 Causes of Malnutrition in Bangladesh

 Sub-optimal infant and young

child feeding practice
 Poor water and sanitation
 Low status of woman
 Vulnerability of natural disaster
 Dietary quality
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 Relation of Nutrition with
Intelligence..

• Iron deficiency anemia lowers IQ by 9 to

10 points
• Severe stunting associated with IQ loss of
5-10 points
• Low birth wight babies have IQs 5 points
lower

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No 