FOOD AND NUTRITION :

ISSUES AND CHALLENGES

OF COMMONS
By – DR. ( PROF.) VASANTA KOHLI (CONSULTANT DIETICIAN AND NUTRITIONIST)
 LINK BETWEEN FOOD AND NUTRITION
◦ Nutrition begins with food. Nutrition is the process by which the body
nourishes itself by transforming food into energy and body tissues. The
science of nutrition concerns everything the body does with food to carry
on its functions. Food provides essential substances called nutrients. The
body needs these nutrients to help it make energy; to grow, repair, and
maintain its tissues; and to keep its different systems working smoothly.
Nutrition is important for all organisms. However, this article will focus on
nutrition as it applies to the human body.
◦ The term nutrition can also refer to the quality of someone’s food choices,
or diet. A balanced diet is one in which foods eaten on a regular basis
provide all the nutrients needed in the right amounts. A balanced diet has
many benefits. It can help people feel and look their best. It can also help
them stay energetic and healthy, both in the short term and later in life.
◦ The body’s most basic need is for energy. The energy in food is measured in units
called kilocalories (commonly shortened to “calories”).
◦ Three major types of nutrients supply the body with energy, or calories:
carbohydrates, proteins, and fats. One gram (0.035 ounce) of either carbohydrate
or protein provides four calories. Fat is a more-concentrated source of energy,
with each gram providing nine calories. Water, vitamins, and minerals supply no
energy in and of themselves, though the body uses many of them in energy-
releasing processes.
◦ If a person takes in more food than is required to meet the body’s needs, the
excess calories are eventually converted to fat—a form of stored energy found
mostly within adipose tissue. That causes weight gain. Eating too little causes
weight loss over time, because the body must use stored fat for energy.
◦ Maintaining a healthy weight is a balancing act. Food provides energy, and
physical activity uses up energy. If weight loss is advisable, experts recommend
both reducing one’s daily calorie intake and getting more exercise.
ISSUES OF COMMON
◦ THERE ARE MAINLY 5 ISSUES OF COMMON IN FOOD AND NUTRITION –

◦ 1. Undernutrition.
◦ 2. Inadequate vitamins and minerals.
◦ 3. overweight.
◦ 4. Obesity.
◦ 5. diet – related non communicable diseases.
 UNDERNUTRITION
◦ Undernutrition denotes insufficient
intake of energy and nutrients to meet an
individual's needs to maintain good
health. In most literature, undernutrition
is used synonymously with malnutrition.
In the strictest sense, malnutrition
denotes both undernutrition and
overnutrition. To overcome this, terms
such as protein energy malnutrition,
specific micronutrient deficiencies as
well as other descriptive names such as
kwashiorkor and marasmus have been
used.
INADEQUATE VITAMINS AND MINERALS
◦ Vitamin and mineral deficiencies cause
health problems which occur when your vital
nutrition levels are too low. Spotting vitamin
and mineral deficiency is vital to maintaining
a healthy lifestyle and normal bodily
function. Not getting enough of vital
nutrients could cause long term symptoms
and medical issues. Knowing what
deficiencies you could be at risk of, and how
to prevent them is essential to keep your
body working at its best and avoiding danger
of deficiency-caused illnesses.
 OVERWEIGHT AND OBESITY
◦ People who have
overweight or obesity*,
compared to those with
healthy weight, are at
increased risk for many
serious diseases and
health conditions.
Overweight is defined as a
body mass index (BMI) of
25 or higher. Obesity is
defined as a BMI of 30 or
higher.
 DIET RELATED NON COMMUNICABLE DISEASES
◦ People of all age groups,
regions and countries are
affected by NCDs. Unhealthy
diets and a lack of physical
activity may show up in people
as raised blood pressure,
increased blood glucose,
elevated blood lipids and
obesity. These are called
metabolic risk factors and can
lead to cardiovascular disease,
the leading NCD in terms of
premature deaths.
CHALLENGES OF COMMON
◦ THERE ARE MAINLY 3 CHALLENGES COMMONLY FACED –

◦ 1. Lack of awareness of program.

◦ 2. Poverty.
◦ 3. Negative beliefs.
LACK OF AWARENESS OF
PROGRAM
◦ In recent years, the scope of public health practice has continued to
expand given the call to action to promote sustainable health and
nutrition. Therefore, eating practices and the nutritive value of consumed
foods are becoming increasingly important areas of research for
nutritional counseling professionals across the globe. Adequate and
proper nutrition is an important aspect of a healthy lifestyle. Therefore, it
is essential to promote an awareness of the nutrients contained in foods in
relation to their roles in body maintenance, growth, reproduction, health,
and disease prevention in humans.
 POVERTY
◦ Individuals living in poverty have limited access to
necessities such as clean water, hygiene, and healthy
food products. The consequences of poverty on
individuals include food insecurity, poor health, and
nutritional status. On the other hand, when
nutritional status of individuals is improved, good
health can be achieved. Consequently, this can
contribute to increased work productivity levels of
individuals, which can potentially lead to increased
income of individuals. Poverty is associated with
hidden hunger and nutrient deficiencies, which
exacerbate the severity of malnutrition in individuals.
Therefore, both malnutrition and poverty seem to
reinforce each other as a vicious cycle
NEGATIVE BELIEFS
◦ Humans interact with food daily. Such
repeated exposure creates a widespread,
superficial familiarity with nutrition.
Personal familiarity with nutrition from
individual and cultural perspectives may
give rise to beliefs about food not
grounded in scientific evidence. Poor
reporting practices, biases, and
methodologic issues that have distorted
scientific understandings of nutrition are
presented, followed by potential
influences of conflicts of interest that
extend beyond financial considerations.
MISCELLANEOUS
TOPICS
FOOD SAFETY

◦ Access to sufficient amounts of safe and

nutritious food is key to sustaining life
and promoting good health. Unsafe
food containing harmful bacteria,
viruses, parasites or chemical
substances causes more than 200
diseases, ranging from diarrhoea to
cancers. It also creates a vicious cycle of
disease and malnutrition, particularly
affecting infants, young children, elderly
and the sick. Good collaboration
between governments, producers and
consumers is needed to help ensure
food safety and stronger food systems.
 FOOD BORNE DISEASES
◦ Over 200 diseases are caused by eating food contaminated with bacteria, viruses, parasites or chemical
substances such as heavy metals. This growing public health problem causes considerable socioeconomic
impact though strains on health-care systems lost productivity, and harming tourism and trade. These diseases
contribute significantly to the global burden of disease and mortality.

◦ Foodborne diseases are caused by contamination of food and occur at any stage of the food production,
delivery and consumption chain. They can result from several forms of environmental contamination including
pollution in water, soil or air, as well as unsafe food storage and processing.

◦ Foodborne diseases encompass a wide range of illnesses from diarrhoea to cancers. Most present as
gastrointestinal issues, though they can also produce neurological, gynaecological and immunological
symptoms. Diseases causing diarrhoea are a major problem in all countries of the world, though the burden is
carried disproportionately by low- and middle-income countries and by children under 5 years of age
 AGRICULTURE PESTICIDES
◦ Pesticides are among the leading causes of death by self-poisoning, particularly in low- and middle-
income countries.

◦ Since pesticides are intrinsically toxic and deliberately spread in the environment, their production,
distribution and use call for strict regulation and control. Regular monitoring of residues in food and the
environment is also required.

◦ WHO has two objectives in relation to pesticides:

◦ to ban the pesticides that are most toxic to humans, as well as pesticides that remain for the longest time
in the environment;
◦ to protect public health by setting maximum limits for pesticide residues in food and water.
JUNK FOOD VS HEALTHY FOOD
◦ Junk or fast foods are those items with empty
calories, which means they only offer you a high
amount of calories without providing you with
needed vital nutrients. Studies have also disclosed
that people who consume fast foods on a regular
basis have lower micronutrient intake and may
have a nutritional deficiency. Choosing
wholesome foods will assure you with an increase
in the nutrients per calorie making it feasible to
meet the recommended dose of macro and
micronutrients.
REFERENCES
◦ 1. WORLD HEALTH ORGANISATION.
◦ 2. CDC.
◦ 3. NICB.
◦ 4. NATIONAL INSTITUTE OF NUTRITION.
◦ 5. NETMEDS.