FOOD NUTRITION AND HEALTH

SLOT: E2+TE2

FACULTY: PROF SRIDHARAN T B

NAME:UTKARSH KARWA

REG NO:16BCL0367
 TOPIC-1

MALNUTRITION
Malnutrition involves a dietary deficiency. People may eat too much of the wrong
type of food and have malnutrition, when a person lacks nutrients because they do
not consume enough food.

Poor diet may lead to a lack of vitamins, minerals, and other essential substances.
Too little protein can lead to kwashiorkor, symptoms of which include a distended
abdomen. A lack of vitamin C can result in scurvy.

Scurvy is rare in industrialized nations, but it can affect older people, those who
consume excessive quantities of alcohol, and people who do not eat fresh fruits and
vegetables. Some infants and children who follow a limited diet for any reason may
be prone to scurvy.

Signs and symptoms of malnutrition include:

 lack of appetite or interest in food or drink

 tiredness and irritability

 inability to concentrate

 always feeling cold

 loss of fat, muscle mass, and body tissue

 higher risk of getting sick and taking longer to heal

 longer healing time for wounds

 higher risk of complications after surgery

 depression

 reduced sex drive and problems with fertility

In more severe cases:

 breathing becomes difficult

 skin may become thin, dry, inelastic, pale, and cold

 the cheeks appear hollow and the eyes sunken, as fat disappears from the face

 hair becomes dry and sparse, falling out easily

Causes
Malnutrition can result from various environmental and medical conditions.

o Mental health problems

Conditions such as depression, dementia, schizophrenia, anorexia
nervosa, and bulimia can lead to malnutrition.

o Social and mobility problems

Some people cannot leave the house to buy food or find it physically
difficult to prepare meals. Those who live alone and are isolated are
more at risk. Some people do not have enough money to spend on
food, and others have limited cooking skills.

o Digestive disorders and stomach conditions

If the body does not absorb nutrients efficiently, even a healthful diet
may not prevent malnutrition. People with Crohn's disease or ulcerative
colitis may need to have part of the small intestine removed to enable
them to absorb nutrients.

TOPIC-2

ALTERNATE SUGAR
A sugar alternate is a food additive that provides a sweet taste like that
of sugar while containing significantly less food energy than sugar-based
sweeteners, making it a zero-calorie or low-calorie sweetener. Artificial
sweeteners may be derived through manufacturing of plant extracts or processed
by chemical synthesis. Sugar alcohols such as erythritol, xylitol, and sorbitol are
derived from sugars.
 Coconut Sugar
Type: Natural sweetener.
It’s unrefined, so it retains all of its vitamins and minerals, and it doesn’t lead
to fluctuations in blood sugar, though diabetics will still want to consult a
doctor before incorporating it into their diets. It has the same amount of
calories as sugar.

Honey
Type: Natural sweetener.
Raw honey has less fructose than most agave and is the only natural
sweetener with other health benefits, which include anti-microbial, heart-
healthy and anti-inflammatory effects.” However, in your body, honey breaks
down to glucose and fructose just as sugar does, so it poses some of the
same health risks.

Date Paste
Type: Natural sweetener.
Date paste is an easy sugar alternative you can make at home in a blender
using 3/4 water, 1/2 teaspoon of vanilla extract and about one cup of warm,
pitted dates.

 Agave nectar
Type: Natural sweetener.It’s low on the glycemic index and doesn’t lead to
spikes in blood sugar. However, it does contain a lot of fructose — even more
than high-fructose corn syrup — which can lead to weight gain and obesity in
excessive amounts, and may also increase insulin resistance. For this reason,
it may not be a good choice for diabetics.
  Acesulfame potassium (Sunett, Sweet One)
Type: Artificial sweetener.
As an artificial sweetener, it doesn’t contribute to tooth decay or raise blood
sugar, and it has virtually no calories. However, to avoid any other potential
health issues, always be careful not to exceed the FDA’s recommended daily
amount.

TOPIC-3

SUPERFOODS
Superfoods are foods that have a very high nutritional density. This means that they
provide a substantial amount of nutrients and very few calories.They contain a high
volume of minerals, vitamins, and antioxidants.Antioxidants are natural molecules
that occur in certain foods. They help neutralize free radicals in our bodies. Free
radicals are natural byproducts of energy production that can wreak havoc on the
body.

 Berries.

High in fiber, berries are naturally sweet, and their rich colors mean they are
high in antioxidants and disease-fighting nutrients. When berries are not in
season, it is just as healthy to buy them frozen. Add to yogurt, cereals, and
smoothies, or eat plain for a snack.

 Fish.

Fish can be a good source of protein and omega-3 fatty acids, which help
prevent heart disease.Buy fresh, frozen, or canned fish. Fish with the highest
omega-3 content are salmon, tuna steaks, mackerel, herring, trout, anchovies,
and sardines.
 Tea

Tea contains few calories, helps with hydration, and is a good source of
antioxidants.Catechins, potent antioxidants found primarily in green tea, have
beneficial anti-inflammatory and anti-carcinogenic properties. The study
suggested that both green and white tea had reduced stress levels and that
white tea had an even greater effect. Larger studies are necessary to confirm
this possible health benefit.Green tea may also have an anti-arthritic effect by
suppressing overall inflammation.

 Leafy greens

People often identify kale, spinach, Swiss chard, beet greens, and collard
greens as superfood leafy greens. These foods are rich in vitamins A, C, E,
and K, and many B vitamins.Leafy greens also contain an abundance of
carotenoids, iron, magnesium, potassium, and calcium..One cup of kale
provides 550 micrograms (mcg) of vitamin K, equivalent to over 680 percent
of a person's daily needs. Kale and other leafy greens are high in fiber and
water content, both of which help to prevent constipation and promote
regularity and a healthy digestive tract.

 Dark chocolate

Dark chocolate is high in flavonoids. Flavonoids demonstrate antioxidant

activity, prevent coronary heart disease and certain types of cancer, and
boost the immune system.The component in chocolate specifically
responsible for these benefits is cacao powder. Manufacturers derive this
from cacao beans. Bear in mind that chocolate may have added ingredients,
such as added sugar, that might negate these benefits.

 Nuts.

Hazelnuts, walnuts, almonds, pecans — nuts are a good source of plant

protein. They also contain monounsaturated fats, which may be a factor in
reducing the risk of heart disease. Add a handful to oatmeal or yogurt, or have
as a snack. But remember they are calorically dense, so limit to a small
handful. Try the various types of nut butters such as peanut (technically a
legume), almond, or cashew. Nuts are also a great accompaniment to cooked
veggies or salads
 Other superfoods

Superfoods gaining popularity include:

 spirulina

 blue-green algae

 garlic

 wheatgrass

 beets and beet juice

 turmeric

 Brazil nuts

 barley