Posts
• NUMBER OF
HOURS 96 H
• TEACHING PERSONNEL; TUTORS,NUTRIONIST,
• DIETICIANS,
P.H.I.
•
COURSE OBJECTIVES
BY THE END OF THIS COURSE THE STUDENT SHOULD BE ABLE TO;
1. COMPREHEND THE FACTORS AFFECTING THE
SRILANKA’S NUTRIONAL STATUS AND
THE NATIONAL FOOD AND NUTRION POLICIES DIRECTED TOWARDS SAFE
FOOD AND DRUGS ,AVAILABILITY AND,
• 2.APPLY THE
KNOWLEDGE TO ASSESS THE NUTRITIONAL
STATUS OF VARIOUS AGE GROUPS
AND ADVISE ON THE SELECTION, PREPARATION AND
CONSUMPTION OF A COMPLETE DIET
FOR INDIVIDUVALS, FAMILIES AND COMMUNITIES.
3.DETERMINE
THE FACTORS AFFECTING THE NUTRITIONAL
STATUS OF THE POPULATION
AND ASSIST IN PREVENTION,
CONTROL AND TREATMENT
OF NUTRIONAL DISORDERS
IN COMMUNITY AND INSTITUTIONS.
4. PLAN MEALS CONTAINING ADEQUATE
AMOUNT OF ALL
NUTRIENTS FOR ALL
AGE GROUPS IN
HEALTH AND DISEASE ACCORDING TO
THE SOCIOECONOMIC AND CULTURAL
PATTERNS OF THE INDIVIDUVAL
FAMILY AND COMMUNITY.
•5. RESPOND TO THE NEED OF INDIVIDUVAL FAMILIES
FOR KNOWLEDGE OF
NUTRITION.
•METHOD OF TEACHING
& LEARNING;
LECTURE/, DISCUSSION, GROUP WORK./DISCUSSION, VISIT HOSPITAL KITCHEN
& CANNING FACTORY, ROLE PLAY, PROJECTS & PRACTICE.
•
METHOD OF EVALUATION
POSTER PRESENTATION; 10%
HEALTH TEACHING ; 10%
CASE STUDY ; 10%
PRACTICE ; 20%
FINAL EXAMINATION ; 50%
POSTER PRESENTATION; 10%
HEALTH TEACHING ; 10%
CASE STUDY ; 10%
PRACTICE ; 20%
FINAL EXAMINATION ; 50%
• REFERENCES ;
• 1. CHURCHILL LIVINGSTONE
,BALASURIYA. A. (LATEST EDITION) NUTRIOTION, COLOMBO OFFICIAL LANGUAGE
DEPARTMENT.
• 2.ANTON F.P., DIETETICS & NUTRITION, BOMBAY;
•
DEFINITIONS
– NUTRITION ;
•
NUTRITION IS DEFINED AS SCIENCE OF FOOD & ITS RELATIONSHIP TO HEALTH.
•
NUTRITON IS
FOOD AT WORK IN THE BODY.
IT IS INCLUDES EVERYTHING THAT HAPPENS TO
FOOD . IT IS THE
STUDY OF NUTRIENTS
&PROCESSES BY WHICH
THEY ARE USED
BY THE BODY.
IT IS CONCERNED
WITH THE PART
PLAYED BY NUTRIENTS
IN THE BODY- GROWTH,
•
DEVELOPMENT AND MAINTENANCE
FOOD
•
FOOD AS
ANY SOLID OR
LIQUID MATERIAL CONSUMED
BY LIVING ORGANISM
TO MEAL THE
NEED OF LIFE.
•
FOOD MAY BE
DEFINED AS ANYTHING
EATEN OR DRINK, WHICH MEETS
THE NEEDS OF TISSUE
BUILDING, REGULATION & PROTECTION
OF THE BODY
AND ITS ENERGY
NEEDS. FOOD IS
THE RAW MATERIAL
FROM WHICH OUR BODIES
ARE MADE.
DIET ,
DIET REFERS TO
WHATEVER PEOPLE EAT ,
DRINK
EACH DAY . IT INCLUDES
THE NORMAL
DIET
PEOPLE CONSUME AND
THE DIET PEOPLE CONSUME IN
GROUPS (HOTEL DIET) BUT
WILL ALSO BE
MODIFIED FOR THE
SICK AS PART
OF THEIR THERAPY .
• Dietetics ;
• It is The
Practical Application of the Principle of
Nutrition Which Includes Planning
of Meals for the Healthy as
Well as Sick. Good
Nutrition Means Maintenance
of Nutritional Status That
Enables us to Grow Well &
Enjoy Good Health .
•
Useful Chemical Substances Derived from Food by the body are Called Nutrients. It is a
Combination of foods which will Provide us With required Nutrients.
Useful Chemical Substances Derived from Food by the body are Called Nutrients. It is a
Combination of foods which will Provide us With required Nutrients.
• Nutrients
Absorption
The Transfers of
Nutrients across Cell
Membranes Following Digestion
. Nutrients
are
Transferred From the Intestinal lumen
Across the mucous and into
the Blood and
Lymph
circulation .
Digestion
The Hydrolysis
of the foods
In
the Digestive Tract
to Substances so
that
They
can be used by
the body .
,
•
History of Nutrition
• Nutrition as a
new Field Of Study
is about One
Hundred years old
.Even Though HIPPOCRATES
Had Recognized Diet
on a Component of
Health as 300 BC
, Only During the
Past One Hundred
years , People Began
To Realize the Importance
of Carbohydrates , Lipids
and Proteins for
Normal Growth and
Development .
The
Next Nutrition Breakthrough
was the Discovery
of Vitamins from
1913 .
Nutrition was Officially
Recognized as an
Independent
Field of Study
Only in 1928
With the Formation
of American Institute of
nutrition
. It look
About Half a century
More for Nutrition
to Achieve its
Current Status as
one of the most
Talked About Scientific Disciplines .
• Nutrition Encompasses
not only the Study
of
Vitamins , Minerals and other
Foods but Also
Diverse subjects as
Alcohol , Caffeine and
Pesticides . Besides ,Nutrition Research
Tries
to Find
out the Impact of Food on
Our Body by
Examining the Progress
in Allied Fields , Such
As Physics ,
Chemistry , Biochemistry , Immunology .
At the
end of
18th Century the
French Chemist “Lavoisier” and
Physicist “Laplace” Carried the
Experiment . Lavoisier Also
Measured the
Oxygen
consumption Of Men and
It Increased
After
Food and Exercises .
Lavoisier
is generally regarded of the Founder
Of the
Science of Nutrition .
Nutritional Status
Nutritional status
is the
State of
our body as the results of
the foods
Consumed
and their use by the body. Nutritional
Status
can be Good , Fair or
poor .
The
Characteristics of good
Nutritional Status
are
an Alert, Good Natured Personality , a Well
Developed
Body , With Normal Weight
for
Height
,Well Developed and Firm
Muscles,
Healthy
Skin, reddish pink colour of Eyelids
And
Membranes of Mouth
, good layer of
Subcutaneous
fat , Clear eyes , Smooth
and
Glossy
hair , Good General Health .Appetite ,
Digestion , Elimination are
Normal .
•
Malnutrition .
Malnutrition Means an
Undesirable
Kind of Nutrition leading
to ill
Health
. It Result in a
Lack , Excess or
Imbalance
Of Nutrients
in Diet .It includes
Under Nutrition
And
Over Nutrition . Under Nutrition is a State
Of an
Insufficient Supply of
essential Nutrients.
Over Nutrition refers
to an Excessive
Intake of
One or More
Nutrients Which Creates
a Stress
In Bodily Function
.
causes of Malnutrition
1.Social Factors
a).
People Themselves (income ,ignorance
,
illiteracy) done at 12.06.19
2.
Agriculture
a) . Lack of rain
b). Poor Soil
c). Insects &Pests
d).Inadequate Storage Facilities
for Food Grains
3.Cultural factors
Food Fads , faulty Food Habits
,Attitudes ,
Religious beliefs ,Traditional
Cooking & eating
Habits
4.Over Population .
• Malnutrition is
Directly Responsible for
Certain
specific Nutritional Deficiency
Diseases Like
Kwashiorkor , Marasmus , Vitamin A
Deficiency,
Anemia , Goiter . Good Nutrition
is therefore
Essential for Prevention
of Disease and
Promotion of Good
Health .
Responsibility of the
Nurse for Nutrition
Patient’s
Nutritional is closely
Aligned
to the Overall level of
Health. Numerous
factors
and Conditions have
the Potential to
Impair
Patient’s Nutritional Status .Physician
Prescribes
the Patients diet .To
give Proper diet
To
the Patient there Should be
good Working
Relationship among the
Doctors ,Dietician ,Nurse,
Patient
and Family . Nurse
is Responsible for
Giving dietary Supplements
. Nurse
Must Plan,
Prepare
and Serve the food .
She is Responsible
For
Making the Patient
Comfortable ,Make the
Surrounding Pleasant. She
is Educates the
Patient
and the Family
Regarding the Diet.
Factors
Affecting of Food
Availability In Sri
Lanka;
1. Economic
Policy of Government.
2. Administrative Rule.
3.
Marketing Pattern .
4.Agriculteral
Standard.
5. Level of
Education . DONE At
6.
Natural Disasters ,Crisis . 12.06.25
7 Storage
and Preservation . .
•
Group work
• Arrange the
groups
• Prepare and
List the Factors
Influencing the
Availability of food
in Sri Lanka .
Regarding to ;
Role of Government ,
Agriculture , Marketing ,Distribution & Supply of
Food
,Technology & Preservation
,Education ,
Natural
Disasters / Crisis , Pollution ,Refugees …
• Discuss
& Summaries the
Group Work
Unit
- 11
• National food
Problems.
• Problems
Affecting the Nutritional
Status in sri Lanka
Status in sri Lanka
• Factors influencing
food Habits And
selection of Food
Stuffs .
1.Social
factors
2.cultural
factors
3.
Religious Beliefs
4.
Income
5.
Geography
•
Social Factors ;
Food Taboos , Food Fads & Habits ,
Child Rearing Practice .
Food
Habits are Handed over
from Generation to
generation in the
Society .Though These
Factors Have no
Scientific Basis , People Rigidly
Adhere to Them.
There
is clear Distinction of
Sex in the
Food
• Habits Too . In
the Families First
the male
Members are Fed
& Then Whatever
is left .Is
Consumed by the female members of the
House
.This Applies even to
Children Too. Due
Due to this
Women are more
prone to Health
Problem .
The late Introduction of
Weaning foods,
Prolonged Breast feeding and the adoption of
Commercially Produced baby
foods play an
Important Part In the
Nutrition of children and
Have Adverse Effects in
Their growth and
Development .
2. Cultural
Factors
Superstitions ,Folklore
Beliefs .
In Every
Community of People
Customs
Have Arisen Concerning
Foods that
Should be eaten
and Should not
be eaten .
eg
; Pregnant Women
are not Allowed
to
Consume
Pineapple as it is
Believed that Fruit
Pineapple produced Lot of
heat in the
body
Which in turn induce
Abortion .
• Colostrums
is Harmful to the Babies .
• Meat ,eggs ,
Legumes, Oil seeds Are Considered
to be Hot foods .
3.
Religious Belief
There are various
Religious beliefs regarding
Foods.
a. Hindus
Do not eat Beef , Since Cow is
an
Animal sacred to them . Many Hindus are
Vegetarians .
b. Islamic
Food laws Prohibit the
Consumption
of Unclean foods such
as Swine and animal .
Jews do not eat pork and shellfish .
The
• Muslims are Forbidden to eating
Pork .
• The Many
tenet of Buddhist
are Vegetarians .
4. Income .
Financial Resources
Determine
The type of food
we consume. Depending
on the Availability
one Selects the food.
• People in
Lower income Groups Consume
a
Combination of cereals
and cheaply Available
green leafy vegetables ,roots ,and tubers .
People of higher
income groups , can
choose
food from all groups
irrespective of season .
5.Geography .
The food
a people got was the
The
type he could
cultivate in his
Locality .
Rice
is the main
food crop grown in Tropical
Areas
.
Group
Assignment
Present
Report of the food
Habit of
Different Ethnic groups ;
-Sinhala Buddhists
- Sinhala Christians
-Tamil Hindus Muslims Burghers .
Role
Play on food patterns &
Attitudes of Various Ethnic
Groups(done at 12/7/2)
• These may
be divided in to
1. Macro Nutrients (Major)
2. Micro Nutrients (Minor)
1. Macro Nutrients
These are Functioning as Body
Building & Energy Producing .They from
the main
Bulk
of food in Srilankan Dietary and included to
Proteins , Fats , Carbohydrate .
• Unit - 3
•
Classification of nutrients
Nutrients are Organic &
Inorganic
complexes contained in
food . Nutrient
Has
specific function in
the body .They are about
50 Different
Nutrients which are Normally
Supplied
through the foods we eat.
• These may
be divided in to
1. Macro Nutrients (Major)
2. Micro Nutrients (Minor)
1. Macro Nutrients
These are Functioning as Body
Building & Energy Producing .They from
the main
Bulk
of food in Srilankan Dietary and included to
Proteins , Fats , Carbohydrate .
• They Contribute
to the total energy
intake
In the following Proportions
;
Proteins 7
% - to 15 %
Fats
10 % to
30%
Carbohydrate 65 % to
85%
2. Micro
Nutrients
These are
Vitamins & Minerals. They
Are
Required in Small
amount so called Micro
Nutrients . They are Maintain Protective function
And
Regulate the Metabolism in our
body .
Nutrients and
Energy
For all the
day to day Activities
to Required
some amount of energy . In the body
Also Various
Voluntary & Involuntary
Activities
Are
Taking place which Need Energy .
In Order to
Achieve these
needs we Consume Food .
The Conversion of food energy is not
Perfectly Efficient Process .Food energy may be
Dissipated
as heat during
these Conversions .The
Heat produced
will be Sufficient to Maintain
body
Temperature .When energy Utilization Increase
Substantially ,The excess heat must be Dissipated
By
Sweating .
Units of Energy
The SI
Unit of energy is the
J
(joule).
Definition
of Joule ;( J)
The energy used when a mass of 1Kg is
Moved
Through 1m by a Force
of 1N (1 Newton).
Most nutritional
Context the KJ or
MJ . Rates
of Energy Expenditure can be
expressed in Joule per unit time (J/min
= watts).
The
Adoption of SI unit
Human Nutrition has
Been
slow, and many people continue to
express
Energy in Kcal (Kilo Calories).The Calorie can
be
Defined
in several ways .
Calorie which is the amount of Heat Necessary to raise the temperature of 1Kg of
Water by 1C from 14.5 C to
15.5 C .
( Cal) .
The Relationship Between
Joule & Calorie .
1Cal
= 4.184 J
1KCal =4.184 KJ .
1000KCal =4.184 MJ
•
Energy Measured in
Food
The
Chemical energy contained in any Food
Can
be Determined in a
Bomb Calorimeter. The
Energy
measured in this
way is called the gross
of energy (GE) of the
food and Represent the
Total
Chemical energy in
the Food .
Metabolism
Metabolism in nutrition is the
General Name Given to the
Changes which take
Place
in Nutrients from the time of there
Absorption until they have
Reached the end of
The Products of the various Process through
which
they
pass .
The
Changes included in
the process of
Metabolism are
two Distinct Varieties
1.Building Up – Changes
Which are Called
Anabolic Changes or
Anabolism . Eg; The building up of the muscle from
The
Amino acids obtained from proteins , or fat
From
Fatty acid & Glycerol .
2.Breaking
down Changes
Which are called catabolic
Changes
or catabolism . Eg ;the
Breaking down
Of
Glucose of fat in
to co2 and HO to release
For
Activity .
The rate of Metabolism
will also
Depend on the
activity of the
Individual .
The
Basal Metabolic Rate
(BMR )
The BMR Is The
Energy Expenditure
Necessary
To Maintain Basic
Physiologic
Conditions
Such As ;
1.Activity
Of The Heart .
2.Respiration . 3.
Metabolic Activity .
4.
Conduction Of Nerve
Impulses .
definition of BMR
BMR Is
Defined As Energy
Expenditure
Of A Subject
At Complete Mental ,
Physical
Rest , Awake (And Not During Sleep )
Having
Normal Body Temperature
And In The
Post
Absorption State ( 12 H After
The Last Meal)
8- 12 H
After Any Significant
Physical Activity .
• The Definition
of Basal Metabolic
Rate
BMR Is the
amount of Energy required
By a Person
who is awake but he
is nearly as
Possible
as at complete
mental and Physical rest
And
has had no food
for 12-14 hours .
(It
Includes the functional
activities of various
Organs such
as brain ,heart, liver , kidney
,lungs.)
Kcal / h , Kcal /day .
Measurement Of BMR
the bmr can be
Measured
by ;
1.
Bomb calorie meter
direct by measuring
the heat dissipated
under basal condition .
2.
indirectly by measuring
oxygen consumption.
.
Factors influencing The
BMR
1.Sex
Women have 6 to
10 % lower BMR when
Compared
to men . The Influence
of sex
Hormone
account for the
Difference .
2.Age
The BMR is Highest
during the first
2 years
Of
the life . IT declines
Gradually Throughout
Child hood and
Accelerates slightly in
adolescence.
The
rapid growth rate
explains the high BMR in
Early
child hood .
3. Sleep
During the sleeping hours the BMR is about
10 % lower
than in waking state .
.
4. Body
Temperature
An Elevation
in body temperature
Increases
the BMR by 13 %
for each degree
centigrade
17 % each degree
F .
5.State
of Nutrition
When the persons are severely under Nourished
, There
is destruction of body
tissue which
lowers
the BMR .
6 . Endocrine glands
The thyroid gland
regulates
The rate of
energy metabolism and any change
In
Thyroid activity is reflected in
the metabolic
Rate .
Eg ; If increased activity BMR
increase.
7. Pregnancy
During pregnancy and
lactation there is
General
increase in the BMR .
8. Climate
Depending on the climate conditions also
BMR
increase or decrease . Their decreased BMR
In
tropical climates and Increased BMR in Colder
Climates .
Done at 2012 .08 .07
•
Specific Dynamic Action Of
Food
The
Ingestion Of Food
Result In The
Increased
Heat Production Known
As
Specific
Dynamic Action Of
Food .
It Represents The
Energy
Required For Digestion
And
Absorption
And Also The Stimulating Effect
• Of Nutrients
Upon Metabolism .
Calculating
the Daily Calorie
requirement
BMR x Weight
x 1Kcal x 24
H .
Body Mass Index
BMI = Weight
Kg
Height m
x Height m
Kg / m m
The
Body Mass Index
Is Used As
A Reference
Standard
For Assessing The
Prevalence Of
Obesity
In The Community
.
Ideal BMI For
Woman 18 -24 , 19 – 25 .
Man ; 20
– 26 .
The BMI Exceeds The
Normal Limit Can Be
Termed As Over
Weight Or Obesity .
Factors
Affecting Energy Requirement
1. sex.
bmr
is higher slightly than
female ;
women lower percentage of muscle
mass
And
higher percentage of
adipose tissue (that
Has
lower rate of metabolism )
when compared
To men
of the
same body weight .
2. Age
Children Rapid Growth Rate , Require
Proportionately More Energy
For Each Kg Of BW
Than
Adults . Children Above The
Age 13 Y Need
Much Energy As
Adult . This Is
Also The Age
When
Puberty Sets In And There Spurt
In Growth
And
Increase In Metabolic
Rate .
3.
special conditions ; pregnancy /
lactation
The Energy
Requirements Of Women
Are
Increased By Pregnancy
( + 285 Kcal Daily
Throughout Pregnancy ) And
Lactation (+550 Kcal
During First
6 Month ,And + 440 Kcal
During The
Next
6 Months ) Over
And Above Their
Normal
Requirements .
4. Physical
Activities
physical
activity is the
largest
Variable
affecting energy expenditure
and
Represent
20 -40 %of the
energy expenditure .
The
energy requirement of
reviewed by expert
Group
of WHO / FAO in
terms of reference
And
reference man and
reference woman .1983 .
The
Reference Man And Women Are In The Age
Groups
Of 20 -39 Years
And The Man Is Body
Weight
Of 55kg And Women
Is 45 Kg Of BW .
They
Have With Out
Any Disease And With A
Capacity To Perform 8 H Of House
Hold Activities. .
Classification
Of Activities Based On Occupation
the activity
of person can be
Categorized
as ;
Sedentary
Male ;
Teacher ,Tailor ,Priest , Executive
,Retired
Personnel, Shoe Maker ,
Female
; Teacher ,Nurse ,House Wife ,Executive .
Moderate
;
male ; Fisherman ,Weaver ,Driver ,Porter ,
Fitter ,Turner , Carpenter ,Turner ,
Agricultural Laborer .
er Female ; Servant Maid ,Basket Marker
Heavy
Male ; Stone Cutter
,Wood Cutter ,Blacksmith
Female ; Stone Cutter
.
•
Classification
of food and its
Function.
Function.
There are
Many Ways of Classifying Foods .
1.Classification by chemical
composition .:-
1.Carbohydrates
2. Proteins
3.Fats
4. Vitamins & Minerals /
water
2.
Classification by Predominant function
1. body building foods
•
2 .Energy giving foods
•
3.Protective foods
3.Classification by origin
4.
Classification by nutritive values
done at 12 .08 .16.
•
1. carbohydrates
Carbohydrates are Compounds
which contain carbon ,hydrogen
,and oxygen.
oxygen
and hydrogen are
present in CHO
in the
same proportion as in the
water. CHO
Include
a large group
of compounds commonly
Known
as starches or
sugars which are
widely
Distributed
in plants and
animals .
There
are practical reasons
for the universal use
Of
CHO in diets
.the yield of
cereals ,the
Primary
source of CHO . They are widely
available
And
are economic source
of energy .CHO are
Main
sources of energy
in the body . When CHO
Are
oxidized in the body ,the
liberate CO ,water
And
energy .they are the least expensive source
Of energy to the body for muscular work .
Each
gram of CHO provides 4 kcal of
energy
When
oxidized .all CHO are
digested to form
Glucose
and can be absorbed in
to blood steam
And get
transported to different tissues of the
Body . The
main sources of energy for CNS is
Glucose .(brain cells & RBC wholly
depend on
Glucose as
energy source .) .CHO add flavor
And
variety to diet .
classification
CHO are
classified in to 3major groups .
1. Monosaccharide .
2. Disaccharides .
3. Polysaccharide .
Carbohydrate
Monosaccharide Disaccharide Polysaccharide
Glucose Maltose Starch
Fructose Lactose Glycogen
Galactose
Sucrose
Cellulose
1. Monosaccharide
General formula
is- CnH2nOn
These Compounds
Cannot Be Hydrolyses
To Simpler
Compounds .Based On The
Number Of
Carbon
Atoms Present In
Them . Monosaccharide
Are
Grouped In To Trios (3- Carbon ),Tetras (4-carbon)
,Pentose ,Hexosses (6- Carbon ). In Human Nutrition
Only
Hexosses Are Of Importance
.Monosaccharide's
Are In Glucose
,Galactose , Fructose And Have Same
Formula.
A . Glucose
( C6H1206 )
glucose is white
crystalline and easily soluble
In water
with sweet taste. Glucose
readily absorbed
from
the stomach thus absorbed
helps to maintain
a Glucose
level in the
blood .any excess c6H12O6
Is
converted to glycogen
in stored . If case of
Needed
glycogen is broken down
to glucose which
IS
Oxidized and the energy
produced is used
by
The
body . Glucose is also present
in fruits and
Honey .
B
.Fructose
available
in fruit sugar .it is sweeter
than glucose .
c
.galactose
it is not
found free in
nature . Its only source
Source
being from hydrolysis
of lactose .
2. Disaccharides
the
disaccharides are formed
by
The
condensation of two
monosaccharide's with
The
elimination of one molecule
of water . Their
General
formula is C12H22O11 .The
Disaccharides
OF Nutrition
importance are –
a. sucrose b. maltose c. lactose .
•
Sucrose
sucrose occurs in sugarcane
and beet root.
Sucrose
is formed by the
condensation of one
Molecule
of glucose and one
molecule of fructose .
sucrose + HO sucrase (enz ) glucose + fructose
b. Maltose
maltose is
present in malt . It
is formed
In
cereal grains during
germination by the
hydrolysis of
starch .
Starch amylase maltose
maltose maltase glucose +glucose
c .lactose
this type of
sugar present in milk of
all mammals . Lactose is
formed by condensation
Of
one molecule of
glucose and one
molecule
Of
galactose .
lactose lactase glucose +
galactose
polysaccharides
These Are Complex
Compounds with
Relatively high molecular
weight. These are three
Type
in included .
1.starch
2. glycogen 3. cellulose
•
Starch
starch occurs
widely in plant kingdom .
Starch
is formed in
nature by condensation of a
Large
number glucose molecules .
When starch
Is
cooked in moist
heat the granules
absorbed
Water
and swell and
the walls of the cell
are
Ruptured
.(gelatinization .) done at
12.9 .6
2.Glycogen
This Is The Major
Carbohydrate Reserve
In
Animals . In Most
Mammals Deposits Of
Glycogen
Are Maintained Especially
In The Liver
And
The Skeletal Muscles .( It
Is Rapidly
Synthesized
From Glucose ) . Liver May Store 200g
And
Muscles 350 g Of Glycogen . (glycogen no
Include
in our diet .).
• Animal glycogen
d lactic acid
• (after death )
•
Cellulose
cellulose forms the chief
constituent of the
Structure
of cell wall of
plants . It is highly
Insoluble
and resistant to
hydrolysis . Cellulose
Is
consumed but not
digested because no
Enzyme
in the human beings in G-I Tract
.
Cellulose
forms the bulk of
fecal matter. When
Cellulose in the diet prevent
constipation .
Functions
of CHO :-
1.Source
of energy .
CHO are
the least expensive
Source of energy
to the body .(provides 4kcal Energy
when oxidized ).glucose is
primary Source of
energy for the
nervous system .
2. protein
sparing action .
the body will
use CHO preferentially
a
As
a source of
energy when it
is adequately
Supplied
in diet thus
sparing proteins for tissue
Building
purposes .
3.
Regulation of fat metabolism
.
some CHO
is necessary in the
diet so
that the oxidation of
fats can be processed
normally .
4. Role
in GI function .
lactose has several
functions . It promotes
The
growth of desirable bacteria
and useful in
The
synthesis of VIT B –complex .lactose
also
Enhance
the absorption of calcium .
5. Stimulation
of peristaltic movement .
dietary fibre yield
no nutrients to the
Body ,it
adds to the stimulation of
peristaltic
movement of GI –tract
provides roughage to
Avoid
constipation .
6.CHO
add flavour and
variety to diet .
Sources of CHO
:-
cereals , roots and tubers ,vegetables ,fruits
FATS
Fats Are
Organic Compounds Composed
Of
Carbon , Hydrogen ,And Oxygen
But They Differ
From
Carbohydrates In That
They Contain Much
Less
Oxygen And Much Greater
Proportions Of
Carbon . Fat
Has One Molecule Of Organic Ester Of
Glycerol
And Three Molecules Of
Fatty Acids. .
These
are insoluble in
water and soluble
in
Organic
solvents like ether ,benzene ,or
chloroform.
Fat
is the common
house hold names given to
Lipids . Fats
the most concentrated
source of
Energy
and supplies 9kcal/ g
of energy .
Classification Of
Lipids / Fats :-
1. Simple
lipids
2.Compound
lipids
3. Derived
lipids and waxes done
12.9.10
Simple lipids
These Are Esters
Of Glycerol And Fatty Acid .
Glycerol
is a 3 carbon alcohol
with three
Hydroxyl
groups each of
can combine with fatty
Acid .
compound lipids
these are contain
some other chemical
Groups In
addition to alcohol
and fatty acids .
Eg :-
phospolipids (protein +lipid )
lipoprotein (plasma protein)
glycolpids (CHO + F.A )
Derived lipids :-
these include fatty acids,
alcohols , and the
Fat soluble
vitamins .
Chemical
composition of fats
animals and
vegetable fats are
Complex
mixtures of glycerides, that is
they are
Esters
of glycerol and fatty acids.
Triglycerides or
Neutral
fats are composed of 3
molecules of
Fatty acids esterifies to glycerol .A triglycerides is
Formed
by the condensation of one
molecule of
Glycerol
with three molecules of fatty acids .
Fatty acids CH3(CH2)nCOOH
fatty acids are
broadly divided into two
Main
groups.
1.saturated fatty acids
2.
unsaturated fatty acids
saturated fatty acids
the formula
for fatty acids CHO
Where
n is an even number of
carbon atoms
Varying
From 2to 24 . The Common Saturated Fatty
Acids
Are Palmtic .There Is A
Single Bond Present
In Between
The Two Carbon Atoms .
Unsaturated Fatty Acid
An unsaturated fatty acid is one in which a
hydrogen
Atom
is missing from each
of the 2
adjoining
Carbon
atom thus necessitating a double
bond
Between
the 2 carbon
atoms . A mono
Unsaturated
fatty acid has one
double bond.
E.g. -
oleic acid ( widely distributed
in food and
Body
fats .)
A polyunsaturated fatty
acid contain two
Or
more double bonds . E.g.
- linoleic acid ,
Linolenic acid ,arachidonic acid
Essential
fatty acids
polyunsaturated fatty acid
like
Linoleic acid (c-18,2 double bond),Linolenic acid
(c-18,3double bond) ,and arachidonic acid
(c-20,4
Double bonds
are not synthesized
by the body
And
hence should be
taken in diet . These
are
Call
essential fatty acids . Peanut
and corn oils
Are
good sources .
Functions of lipid
1.supply
energy .1 g fat provides
9Kcal of
energy.
2. They
provide taste to the
food.
3. lipids supply the essential
fatty acid which
Cannot
be synthesized in the
body .
4. fats
are the carriers
of fat soluble vitamins.
5. the
subcutaneous layer of fat
acts as an
Effective
insulator thus reducing the
heat loss
From
the body In
cold weather .
6.the
mesenteric fat around
organs like kidney
Provides
padding and protect the
internal organ.
7.the
nervous system is particularly
rich in lipid.
cholesterol
cholesterol is a light
yellow crystalline
Solid. it
is soluble In chloroform
and other fat
Fat
solvents .the OH- group
in the 3rd position
Can
be get esterifies
with fatty acid to
form
Cholesterol
esters. Cholesterol In the most
Abundant
lipid in human body.
It is synthesized
Mainly
in the liver, adrenal cortex , intestines,
Testes
and skin . poly unsaturated fatty acids tend
To lower
the plasma cholesterol
level .plasma
Cholesterol
is distributed in different
proteins
Fractions
.
the total plasma
lipid is 700-1000mg/dl.
Roughly
1/3 is triglycerides ,1/3 is cholesterol
and
1/3 is
phospolipids .
Normal person , cholesterol
level varies from
150 – 220 mg/dl with 70% being esterified
Cholesterol
and 30% free.
Total cholesterol
Consist
is LDL (low density of lipoprotein )
And
HDL (high density
of lipoprotein ) .
LDL
provides cholesterol for cellular
needs .
Elevated
LDL levels have bee associated with
Increased
risk of coronary artery disease
.whereas
Elevated
HDL levels appear to reduce
the risk .
Aerobic
exercise increases HDL levels
(marathon
Runners
average 65mg/ dl .) do—12 .9
.13.
Lipoproteins
transport neutral lipids in the
Blood .these
are lipids attached to proteins
and
Formed
by the combination of proteins with
Lipids
which include the phospolipids ,
fatty
Acids ,cholesterol ,glycerides ,fat soluble
Vitamins .lipoprotein two contain
called HDL
And LDL
.
Functions
of cholesterol:-
1.cholesterol is an important tissue component.
It has modulating effect on
the fluid state of the
Membrane
and its integrity and permeability .
2.insulating
nerves and brain
structure .
3 .gives
rise to sex hormones .
4.precursor
of bile salts .
protein
The
world protein is
derided from the greek
Word “ proteios” which means principal
Components
of all living cell and
are important
In practically all aspects
of cell structure and
Functions .
Protein
contain carbon , hydrogen
,nitrogen ,and
Sulphur and
some also contain phosphorus .
Proteins
are large molecules
formed from the
Combination
of large number
of simpler
Substances
known as amino acids. Different amino
Acids
ca be formed by varying the
group of that
Is attached
to carbon containing the amino group.
proteins consist
of chains of
Amino
acids joined to each
other by the peptide
Linkage
of the 21 amino acids .there are
8
Essential
and 13 non – essential amino acid .
Essential
A-A are those
that cannot be
synthesized
in the body . thus they can be attained
From food alone. Non
essential amino acids
are
Those
thatbody can synthesized from an available
Source
of nitrogen and carbon
skeleton .
classification of proteins
1. simple
proteins
2. conjugated
proteins
3. derived
proteins
1. simple proteins
on
hydrolysis by acid ,alkali ,or
Enzymes
yield only amino acids or their
Derivatives. examples of this group
are albumin
And
globulins found within all
body cells .blood
Serum ,keratin, collagen and easting in supportive
tissues
of body .
conjugated proteins :-
these are composed
of simple
Proteins
combined with a non –proteinaceous
Substance. this group include
lipoproteins, the
Carrier
needed for te
transport of fats in blood.
Derived proteins:-
These are
substances resulting from the
Decomposition
of simple and
conjugated proteins .
These
include rearrangement within
the
Molecules
without breaking the peptide
bond such
As that
occurring with coagulation and also
Substances
formed by hydrolysis
of proteins
Of smaller
fraction .
Classification
of protein as per
solubility:-
divided as two groups
1.fibrous protein
2. globular protein
1.
fibrous protein:-
the
fibrous protein are
in soluble in
water
And include
the collagens ,elastins , keratin,
Myosin
,fibrin . ,
Globular
proteins:-
Globular Protein Are
Soluble In Water
Or In
Water With 5% Nacl
And Include The
Albumins
, Globulins .
Albumin :- In
Egg White And In Blood .Albumins
Serve
Many Functions. Some Are Buffers, Some
Carry
Water Insoluble Molecules Of Lipids Of Fatty
Acids .Some Carry Metal Irons .
Globulin :-
globulin are part of body’s
defense
Mechanism
against disease. The
globulin need the
Presence of
dissolved 5% nacl to be
soluble in
Water .
Amino Acid
the principal
source of amino acids is
Hydrolysis
of proteins . Different amino
acids can be
Formed by varying the group
of that is attached
To
carbon containing the
amino group . There
Are 2
amino acids widely distributed
in proteins.
Proteins
consist of chains of amino
acid joined
To
each other by the
peptide linkage of the 21
Amino acids .
There are 8 essential
and 13 non-
Essential amino acids. Essential A-A
are those
That
cannot be synthesized
in the body . Non
Essential
A-A are those that body can
synthesized.
. Amino
acids have both an amino
(NH2 ) and
carboxylic acid (COOH)
group Attached to the same
carbon .
R- CHCOOH -NH2
Essential
amino acids :-
there are 8
amino acids not
synthesized
By the body
and therefore must be taken
in the
Diet .
1.leucine . 2. isoleucine . 3. threonine
4.tryptopan . 5.
phenylalanine .
6.valine 7. metheonine . 8. lysine
.
Adequate
amounts of essential
amino acids are
Required
to maintain the proper nitrogen balance
In the body .
Deficiency of one or more
essential
Amino
acids in the diet
reduces protein synthesis
leading
to failure in growth
of the child ,
Negative
nitrogen balance in adults and
fall in
Plasma
proteins and hemoglobin
levels .
Properties Of
Proteins -----
1.Amphoteric Nature
:-
like
amino acids are amphoteric. They act as
Both
acids and bases .for each
protein there is PH
At which
positive and negative charges
will be
Same and
protein will not
move in electrical
Field .
Functions
of proteins :-
1. building block
:-
proteins from the main solid matter
of muscles,
Organs ,endocrine glands . They are
major
Constituents
of matrix of bones
,teeth, skin ,nails
Hair
,blood cells and serum.
2. proteins
of exerting osmotic pressure
help in
Maintenance
of electrolyte and water
balance
In the
body .
3. source
of energy
protein is generally
considered as
Building
material of our
body .but when diet
Contains
insufficient amount of CHO
and fats ,
Body uses
up proteins for the energy
purposes .
Each
gram of protein yields
4Kcal of energy .
4. act
as binding factor
proteins like lipoprotein, phospoprotein , are
Essential
to our body for
transporting many
Chemical
substances.
5. formation
of enzymes ,hormones and other
secretions .
enzyme – trypsin ,pepsin .
Hormones
--thyroxin , insulin. .
OTS-immunoglobul
5.
regulatory functions :-
contractile protein regulate
muscle contraction.
RBC
carries oxygen to
the tissues .
Capital availability of protein in sri lanka-
54.18 g
Male
person -protein 55g /day
Female
- protein 45
g/day at 12.10.01
Additions
supplied to protein
07 g/ day for
Pregnancy
and 15 g /day
for lactation period .
Protein
daily requirement= 0.75 –
1.5 g/kg.bw
Stunted--- low height
for age .
Wasted ----low
weight for height
.
Under weight --- low weight
for age’
Protein deficiency
Deficiency
of protein foods
during growth period
Is lead
as kwashiorkor and which to
protein calorie
Malnutrition (PCM) then due to Marasmus . above
Condition
is one of the
largest nutritional
Problems
in Asian countries
.
Protein energy /
protein calorie malnutrition .
this is the
result of inadequate
Intake
of protein , carbohydrate ,and fat. It
Occurs
during periods of
starvation and
When
dietary intake is inadequate
to meet
Increased
requirements ,(fever &
illness .).
Infants
and young children
are especially
Susceptible
as they need
sufficient nutrients
To
growth and development
normally .poor
Nutrition
reduces ability to
combat other illness
And infection .
Salient
Features Of Kwashiorkor And Marasmus:-
1.kwashiorkor :-
1. moderate
to severe failure of
growth .
2. lack of proper development of
muscles and
absence of muscle tone .
3.presence of oedema .(less
plasma protein).
4. dry and
flaky skin.
5.wasting less obvious .child look flabby.moon
face.
6.
loss of weight masked by oedema.
7.hair
turns reddish.
8.anorexial
diarrhoea.
9. low
haemoglobin level.
the child becomes apathetic ,anaemic,
Anorexic and
oedematous . develops diarrhoea .
There
is severe growth retardation .child loses
Weight
but due to oedema
he does not look
Like
so. The oedema varies in degree and
Distribution
and is associated
with ascites and
Pleural
effusion. The skin changes
may involve
any
part of the body ,
especially on lower limbs.
The
muscular wasting is
extreme and may result
In
incapability crawl and
walk .the hair is
often
Spares
and skin loses its
elasticity .
2.
Marasmus ( causes due to deficiency
of
protein and
calorie ).
1. severe muscle
wasting
2.lack of
subcutaneous fat .
3.severe growth
failure .
4.high
incidence of diarrhoea .
5.severity
of muscle wasting. (thin, lean, skinny) .
7. appetite is
usually good .
8.general
severity leads to mental retardation .
Prevention
of PCM :-
1.long term plan includes improvement
of count
Of country’s food supply
and economic condition.
2.improving the
general level of
the parent’s
Education
So That They
May Understand The
Importance
Of Correct Feeding
To Their Children.
3. Every Effort
Should Be Made To
Carry On Brest Feeding ,
Especially During The First
4 To 6
Month . Artificial Feeding Should
Be Recommended Unless Really
Necessary.
4.if
possible , efforts should be
made to encourage
mothers to use all
available supplies of dried
milk
,fish , eggs ,and meat.
5.for
vegetarians first semisolid
food should
Contain
a paste 3:1
ratio of CHO and pulses
and
Gradually
increased to 2:1 .
6. improvement
of sanitation and
programme of
immunization .
Digestion and absorption
of protein :-
The
purpose of digestion
is to hydrolyze protein
To
amino acids so that
they can be
absorbed
Readily
by body .there is
no protein breaking
Enzyme
in saliva . So the
digestion (hydrolysis )
Of protein begins
in stomach .the enzyme pepsin
(inactive form. ) secreted by
gastric glands in the
Stomach
breaks down protein
to peptones and
Proteases .
Stronger (active) enzymes
are
Needed
to break down the peptide
linkage .
The
stronger enzymes are
found in pancreatic
And
intestinal juices .the
pancreatic juice contains
Trypsin
and chymotrypsin . The
final break down
Of all
proteins fractions to amino
acids is brought
About trypsin
and enterokinase (secreted by
mi
Microvilli ) .
Absorption
amino acids are absorbed by
the small
Intestine
and thereby carried to the
liver by
portal vein .the amino
acids reach the
Respective
tissues where the
required
Metabolism
occurs .( the liver is the
key organ in
The
metabolism .) .
Nitrogen Balance
the
healthy adult maintaining
a constant weight,
The
intake of nitrogen in
food ( mainly as dietary
Proteins )will
be balanced by
an excretion of an
Equal
amount of nitrogen
in urine ( in the form
Of urea
, uric acid , creatinine ,amino acid )
and in
Feces as
unabsorbed nitrogen .the individual
is
Then in
nitrogen balance. An individual
whose
Intake
of nitrogen is
greater than the
output ,
Has a
positive nitrogen balance .
an individual whose
intake of nitrogen is
less
Than
the out put has a
negative nitrogen balance
.in old
age and during illness and starvation, weight
is lost resulting in negative nitrogen Balance.
Nitrogen
balance is determined by subtracting
fecal and urinary nitrogen from ingested nitrogen .
vitamin
Vitamins
are the discovery
of the 20th century .
Vitamins
are defined as
organic compounds
Which
are necessary for good
health and vitality.
These
are required in minute
quantities and their
Deficiency
results in structural and
functional
Disorders
of various organs .vitamins can
be
Classified
as
1. fat
soluble vitamins .(A,D,E,K)
2.
water soluble vitamins
(vitamin C , vitamin B-
complex ).
Fat
soluble vitamins :-
fat soluble vitamins
are generally
Associated
with fatty foods .these
are stable
To heat
and are less
likely to be lost
during
Cooking
and processing of
foods .they are
Absorbed
from the intestine
along with fats .
vitamin A
vitamin
A is found
in the form of retinol
and
carotene .vitamins A in pure form
is a pale
Yellow substance soluble
in fat .it is unsaturated
Alcohol which
is stored in
the body as
esters .
Vitamin
A is found in milk,
meat ,fish ,etc .plants
Do not
contain vitamin A but
contain is precursor .
The
carotenoids which are converted to
vit- A
After
absorption by the ingesting
animal .
Carotenoids
are orange and yellow pigments of
Fruits and
vegetables . Vitamin
a is expressed
In
terms of international units
(IU)
1 IU =0.3 µgm
of retinol .
1 IU =0.6
µgm of carotene .
Functions
of the vitamin a
1.it
is essential for
the building and growth of
all cells .especially skeletal.
2. it
is need for
the synthesizes of
glycoprotein
And
maintenance of cellular
membranes .
3
.necessary for normal vision
.
4
.required for the
formation of epithelial tissue .
5 .Maintain of normal reproduct
function in male.
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