Stage I.

Health problems

• Malnutrition and health disorders

• Mild health problems
• Tiredness ,giddiness,frequent head eches
• Blurred vision,insomania
• Poor apetite,poor digestion
• Low resistence,cough, cold,sneezing,body pain.

• Remedy: basic nutrition

1
 Stage II. Serious health problems .
• Fatique,weakness,anemia,pale face
• Depression,under weight,obesity,
• Digestive problems,acidic digetion,antacid,
• Constipation , or frequent loose motion
• Harmone imbalance, frequent pain in various
parts of the
body(leg,hip,neck,shoulders,joints,ankles,foot,lu
mbar regions,cervical pains.)

• Remedy :- basic nutrition + special antioxidants

and minerals.
2
Stage III. Very serious illnesses
• High/low blood sugar(fluctuating)
• High blood cholestrol,High BP,Heart
diseases,pulpitaion,Chest pain,Kidney stone.Heart
attack,skin diseases,Continuous body toxin(itching),
• Prolonged stomach pain (ulcer)
• Diabetes I and II,Liver problems,kidney problems,uterus
and kidney prooblems.

• Remedy : care ful medication, basic nutition and care

fully designed supplements under constant review by an
experienced nutritionist .

3
 4 PILLARS OF HEALTH
PROPER REST
REGULAR EXERCISE
POSITIVE MENTAL ATTITUDE
GOOD NUTRITIOUS FOOD

4
 Balanced food
o Protein- Animal (Milk, egg, meat, fish, chicken - complete)
Vegetable protein (dal. soya, etc – incomplete – cell building
Enzymes Harmones, insulin , blood, and all Body fluids.
o Vitamins (Water soluble – B&C – Non toxic) - Energy & antioxidant
(Fat soluble , ADEK – Toxicity is RDA Based ) - Metabolism

o Minerals (Iron ,calcium magnesium etc) – body Metabolism .

o Fatty acids ( 5% Sat,25 % UFA) - Joint cushioning , lubrication

o Fiber - Intestine cleansing – undigested sugar cleansing

o Carbohydrate (50 to 60 % Calories) – Energy

o Water (2.5 TO 3 Liters – RDA ) - Body cleansing

o Phyto factors – Plant vitamins (Only from natural foods – cannot be formulated)-
Lot many health benefits
5
• We get minerals either by eating plants grown on
mineral-rich soil or by eating animals that have fed on
these plants.
• Calcium, magnesium and phosphorus are the major
constituents of bone.
• Sodium and potassium control your body's water
balance.
• Other minerals (chromium, iron, and magnesium) are
needed for various chemical processes to take place in
the body.
• Omega Fatty Acids
• Phytonutrients, also referred to as phytochemicals, are
compounds that act as a natural defense system in
plants, and that also have a beneficial effect on human
health. 6
• How Nutrients Work
• Nutrients from food are absorbed by the body as it passes through the
digestive system:
• Nutrients are essential for cell growth, maintenance and repair.
• Nutrients provide energy to enable your body to function efficiently.
• Nutrients, along with fiber and water, are essential to your good health.
• Although nutrients can work alone, each depends upon the others to
be the most effective. The main nutrients are the macronutrients,
carbohydrates, proteins, and fats – and the micronutrients, vitamins
and minerals.

7
 Macro nutrients

• What Macronutrients Do
• Macronutrients Are Essential for Good
Health:
• They assist in breaking down
carbohydrates and fats, which provide
energy to the body.
• They assist in the absorption of protein,
which provides the building blocks
necessary for cell growth and repair.
8
• What Micronutrients Do
• Vitamins and minerals do not in themselves provide
energy, but macronutrients depend on them to regulate
the release of energy from food.
• Vitamins are organic substances.
• They activate enzymes, which are proteins that act as
catalysts to speed up biological reactions that take place
in your body.
• Your body produces a certain amount of vitamins D and
K, but all other vitamins come from your diet or
supplementation.
• Minerals are inorganic substances that originate from
rocks and ores and enter the food chain through the soil.

9
• Role of Carbohydrates in Good Nutrition
• The word "carbohydrate" means "carbon plus water." Plants use sunlight (photosynthesis) to
convert water and carbon dioxide into carbohydrates and oxygen.
• Key Functions When your body needs energy, it looks for carbohydrates first.
• If you are not consuming enough carbohydrates, your body will look for other sources of energy,
such as proteins found in muscle tissue. Proteins, however, are not efficient sources of energy
for the body.
• Carbohydrates also protect your muscles and help regulate the amount of sugar circulating in
your blood so that all the cells get the energy they need.
• Food Sources Carbohydrates come in two forms: simple and complex. Both are composed of
units of sugar. The difference is how many sugar units they contain, and how they link together.
• Simple carbohydrates are sugars that give you instant energy and typically have no nutritional
value. These include sweets, candy, and soda.
• Complex carbohydrates release energy slowly and often contain fiber. These "healthier" forms of
carbohydrates include bread, pasta, rice, potatoes, cereals and legumes.
• Usage Carbohydrates typically consist of 45 - 60% of your total caloric intake.
• Research suggests that adult individuals should consume a minimum of 120 - 125 grams of
carbohydrates per day to satisfy basic needs.
• Check with your local market for the recommended daily intake of carbohydrates.
• Safety Evidence If you consume excess carbohydrates and participate in little or no physical
activity, these excess carbohydrates will be converted and stored in the body as fat – which may
lead to weight gain and other health risks.

10
 PROTEIN
• Role of Protein in Good Nutrition Protein is an essential nutrient whose name comes from the
Greek word "protos," which means "first." To visualize a molecule of protein, think of a very long
chain with links. These links represent amino acids, the building blocks of protein, which are
essential for cell regulation, growth, and repair.
• Key Functions The body uses protein to build new cells, maintain tissues and regulate cell
function.
• About half of the protein consumed daily is converted into enzymes, the specialized "worker
proteins" that regulate the speed of biological reactions in your body and permit it to perform
functions such as digesting food and assembling or dividing molecules to make new cells and
chemical substances. To perform these functions, enzymes often need specific vitamins and
minerals.
• To make all the proteins that the body needs, 22 different amino acids are required. Nine are
considered to be essential, meaning they are not synthesized by the body and must be obtained
from food. Our bodies can produce the other 13 from fats, carbohydrates, and other amino acids.
So, these are referred to as non-essential amino acids.
• Food Sources Meat, poultry, fish, eggs, cheese, nuts, legumes, and soy
• Usage It is possible to consume too much protein. The amount of protein needed for good
health varies.
• An average healthy adult man or woman needs about 0.8 grams of protein per every kilogram
(2.2 pounds) of body weight.
• As you grow older, new proteins are synthesized less efficiently, and muscle mass (protein
tissue) diminishes while fat content stays the same or rises. This is why muscle seems to "turn to
fat" in old age.
• Infants, adolescents, pregnant women, individuals with injuries, and athletes may often require
more protein on a daily basis.
• Check with your local market for the recommended daily intake of protein.
• Safety Evidence
• Several medical conditions make it difficult for people to digest and process proteins properly. As
a result, waste products build up in different parts of the body. Check with your physician for
individual safety concerns.
11
• Role of Fats in Good Nutrition
• Fats are essential for good health. They aid in energy production, cell building, oxygen transport, blood clotting,
and the production of extremely active hormone-like substances called prostaglandins.
• Fats can be saturated, polyunsaturated, or monounsaturated. Our bodies can produce both monounsaturated and
saturated fats. Polyunsaturated fats, or essential fatty acids, cannot be produced in the body and must come from
the diet.
• Key Functions Fat is mostly stored in the body's adipose (fat) cells but is also found in blood plasma and other
body cells.
• Fat insulates your body, cushions vital organs, and can be converted into energy.
• Fat is used to build new cells and is critical for normal brain development and nerve function.
• Fat is also needed to carry and help absorb fat-soluble vitamins, such as vitamins A, D, E, and K, and
carotenoids.
• Food Sources Fat is twice as calorie-dense (1 gram = 9 calories) as carbohydrates or protein (1 gram = 4
calories). Although there are health benefits associated with olive and canola oils, they are still high in calories (1
tbsp = 120 calories). In addition, many processed foods and fast foods are high in fat, especially saturated fat.
• Mono-unsaturated fats are found in olive and canola oils.
• Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty
meats, as well as some vegetable oils – coconut, palm, and palm kernel oils.
• Polyunsaturated fats are found in safflower, sunflower, corn, and soybean oils.
• Usage: Upper Limits Carbohydrates typically consist of 45 - 60% of your total caloric intake.
• Keep total fat intake between 20 and 35 percent of calories, with most fats coming from sources of
polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils.
• Consume less than 10 percent of calories from saturated fats.
• Consume less than 300 mg/day of cholesterol.
• Keep trans fatty acid consumption as low as possible. Any packaged goods containing "partially-hydrogenated
vegetable oils," "hydrogenated vegetable oils," or "shortening" most likely contain trans fats.
• Check with your local market for the recommended daily intake of fats.
• Safety Evidence All healthy people need some fats in their diet to aid in many bodily functions. The risks from
fat intake come from eating too much fat on a long-term basis.
• For healthy adults, 30% or less of total calories should come from foods high in fat, according to general
guidelines. Of that 30%, 10% or less should come from foods high in saturated fats.

12
• Role of Vitamin A in Good Nutrition
• Vitamin A is a fat-soluble vitamin which is stored primarily in the liver. Vitamin A is available in
two forms:
• Retinol, which is found in animal products.
• Beta carotene, which your body converts into vitamin A.
• Key Functions
• Vitamin A is essential for healthy skin, eyesight, growth and reproduction. It performs a variety of
important functions:
• Beta carotene is a powerful antioxidant that neutralizes free radicals – molecules that damage
healthy cells – and increases the risk of accelerating the aging process and/or health conditions.
• Vitamin A promotes the growth of strong teeth and bones.
• Fat is used to build new cells and is critical for normal brain development and nerve function.
• Vitamin A is essential for the formation of visual purple, a pigment that allows you to see in dim
light.
• Food Sources
• Vitamin A is present in liver, cod liver oil, carrots, and sweet potatoes.
• Retinol is found in meat, fish, eggs and dairy products.
• Beta carotene is present in orange and yellow fruits and vegetables and dark, leafy greens.
• Safety Evidence
• When relying on food sources, be aware that vitamin A and beta carotene can be destroyed by
heat

13
• Role of Vitamin C in Good Nutrition Vitamin C is also known as ascorbic
acid. It is known to be a powerful antioxidant in the body. Vitamin C is a
water-soluble essential vitamin that is quickly lost from your body, so daily
intake is vital.
• Key Functions Vitamin C is involved in a large number of biological
processes, making it essential for health.
• It is used to create collagen in the body, a protein that makes the skin, joints
and bones strong.
• Vitamin C plays a role in healing wounds within the body.
• The body utilizes vitamin C in the immune system by maintaining activity of
the white blood cells.
• Usage Check with your local market for the recommended daily intake of
vitamin C.
• Food Sources Black currants, green pepper, mangoes, oranges, cabbage,
tomatoes, and potatoes Water, cooking, heat and light all reduce the levels
of the vitamin C available in food sources. Vegetables begin to lose vitamin
C as soon as they are cut. Beta carotene is present in orange and yellow
fruits and vegetables and dark, leafy greens.

14
Role of Vitamin D in Good Nutrition
Vitamin D is produced by the body when the skin is exposed to sunlight. It is also found in foods of animal
origin.
Vitamin D differs from other vitamins in that our bodies can make it upon exposure to sunlight.
In its active form, it is considered to be a hormone. It has hormone-like effects on mineral absorption, bone
mineralization and some secretions.
Key Functions
Vitamin D is crucial for the development of healthy bones and teeth. Without it, the body cannot build or
maintain strong bones.
Vitamin D is a fat-soluble vitamin that plays a role in controlling calcium absorption, which affects bone
development and is also essential for blood clotting.
When vitamin D is in short supply in the body, less calcium is absorbed from food, and blood levels have to
be maintained by taking calcium from the bones.
Food Sources
Cod liver oil, herring, mackerel, sardines, salmon, margarine, tuna, and cheddar cheese

15
 Nutrigenomics
A Personalized Approach to Health with Nutrilite
No two people need the same health enrichment program. Optimal health
for you might mean adopting a diet with more fruits and vegetables. Or you
might be eating a healthy diet but need to incorporate daily exercise in your
life. Clearly, a personalized health program is needed – taking into account
your specific health and wellness needs.
.

                                
•Check with Nutrition and wellness advisor website for valuable
information about important nutrients which may be missing in your diet.
•They can guide you and suggest you of specific NUTRILITE™ products
which may help you achieve better balance in your nutrition.
For a personalized approach to your good health, choose the best dietary,
lifestyle, rest and relaxation habits for you – then, select supplementation
products to support your healthy life.
Whatever your health needs and concerns, NUTRILITE products
are here to help.

16
 nutrigenomics

Nutrigenomics: The Latest Area of Nutrition Research

Nutrigenomics is the science of how your genes interact with nutrients. It is the study of how DNA and
your genetic code affect your need for certain nutrients and help maintain optimal health throughout
your life.
The NUTRILITE™ brand has a rich legacy of scientific and clinical research that continues to
demonstrate our dedication to state-of-the-art nutritional knowledge. Our visionary research is best
seen by our commitment to the exciting new field of nutrigenomics.

                                
•Our goal is to better understand how phytonutrients affect gene expression.

•The Nutrilite Health Institute is currently developing personalized nutrition solutions for you – based upon your specific DNA.
•A new Nutrigenomic supplement category has been created for the NUTRILITE brand. All supplements in this category will be designed for certain
genotypes.
Groundbreaking research by Nutrilite scientists has resulted in the production of an exclusive nutrigenomic supplement, available nowhere else. This is
personalized health and wellness at its most fundamental, focused on your individual needs based on your DNA and genetic code.
Whatever your health needs and concerns, NUTRILITE supplements are here to help.

17
 Fat soluble vitamins
Vitamins Deficiency Symptoms
Vitamin A Infection of cornea, Conjunctiva, trachea, hair follicles,
renal systems and night blindness
Vitamin D Excessive thirst, diarrhea, nausea, weakness and
headaches
Vitamin E Acne, anemia,infections, cholestrol gallstones and
dementias
Vitamin K Abnormal bleeding, nose bleeding and internal

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 Water soluble vitamins
Vitamin C Scurvy, loss of appetite, sore and bleeding gums, joint
tenderness and swelling, mouth ulcers, short breath,aging
Vitamin B1 constipation, slow heart rate and burning chest pains.
Vitamin B2 Burning eyes, excess tearing, acne, dermatitis, skin
ulcers, eczema
Niacin Pellegra - 3 D's Dermatitis, diarrhes and dementia
Pantothenic Acid Fatigue
Pyridoxine Nausea, greasy and flaky skin
Cobalamin Prenicious anemia,fatigue, nerve damage, smooth
tongue, sensitive skin
Biotin Fatigue, loss of appetite, muscle pain and depression
increase in cholestrol, hair loss, impaired fat metabolism
Folic Acid Effects normal cell division, Anemia, irregular red blood cells

19
 increase in cholestrol, hair loss, impaired fat metabolism
Minerals Deficiency Symptoms
Iron Anemia, fatigue and infections
Selenium Prematured ageing
Zinc Retarded growth, birth defects, appetite loss, skin changes
Pottassium Diarrhea, Vomiting
Sodium Fatigue, Muscle twitching, water flowing into the cells
Phosphorus Bone loss, weakness, loss of appetite and pain
Magnesium Irregular heart beat, nausea,weakness and mental deranement
Calcium Bone loss and increase tissue calcification 20
 Fruits
Banana med size 90
dates 2 pcs 50
Mango 1 med size 145
Custard Apple 1 med size 100
Apple 1 med size 100
Guava 1 med size 100
Orange 1med size 110
Pineapple 1 slize 50
Pomogranate 1 small 50
Jackfruit 3 pcs 50

21
 Fruits
Banana med size 90
dates 2 pcs 50
Mango 1 med size 145
Custard Apple 1 med size 100
Apple 1 med size 100
Guava 1 med size 100
Orange 1med size 110
Pineapple 1 slize 50
Pomogranate 1 small 50
Jackfruit 3 pcs 50

22
 Balanced diet for man
Food Sedentary Mod. work Heavy work
VEGETARI NON VEGETARI NON VEGETARI NON
ANS VEGETARI ANS VEGETARI ANS VEGETARI
(SEDENTA ANS ANS ANS
RY)
Milk &milk 200 100 EGG30 200 100 100 EGG30 100
product Pulses & MEAT 30 Pulses & MEAT 30 Pulses &
nuts 75 PULSES 75 nuts 75 PULSES 60 nuts
50+30fats
Fruits & 30 30 30 30 30 30
Green leafy 100 100 125 125 125 125
vegetables
Other 75 75 75 75 100 100
vegetables

Cereals 400 400 475 475 650 650

roots 75 75 100 100 100 100
& tubers
Suger and 30 30 40 40 55 55
jaggery fats 35 35 40 40 50 50
And oils
23
 Meals plan
BREAK FAST MENU INGREDIENTS :- RICE 50 G
IDLI/COCONUT CHUTNI BLACK GRAM DHAL 25
ORANGE 3 SLICES COCONUT 10
COFFEE ORANGE 30
MILK 50
SUGAR 15
LUNCH MENU RICE 100 G
RICE,PULKHAS WHEAT 75
CABBAGE CABBAGE 100
CURRY,SAMBAR,RASA DHAL 15
M,CURDS CURDS 50
TEA SUGAR 15 G
GREEN GRAM SUNDAL MILK 50
DHAL 20 G
DINNER RICE 100 G
RICE,PULKHAS MIXED WHEAT 75
VEG BEANS 20
CURRY,RASAM,CURDS CAULIFLOWER 30
TOMATO SALAD TOMATOES 25
CURDS 50
RASAM
24