INTRODUCTION TO

NUTRITION

M.Melvin David
Lecturer
Dept of COHN
PESCON
Factors influencing human nutrition
Educatio Climate
Family
n

Science Age

Technolo
Religion
gy
Factors
influencing
Agricultu human
nutrition Culture
re

Economi
Health
c status

Commun
Medicine
ity
Genetics Tradition
 Classification of nutrients
Classification of
nutrients

Based on energy Based on quantity Based on chemical

supply required structure

Energy supplying Macronutrients Organic nutrient

nutrients (CHO, (CHO, Protein, (CHO, Protein,
Protein, Lipids) Lipids) Lipids, vitamins)

Non-Energy
Micronutrient Inorganic nutrient
supplying nutrients
(Vitamin, minerals) (minerals)
(Vitamin, minerals)
 Functional Classification of foods
Food has three main function:
• Physiological function
• Social function
• Psychological function
 Physiological
function

Energy-yielding Protective foods

Body building
foods (CHO, (vitamins and
foods ( protein)
Proteins, fats) minerals)
 Social functions of food
Food has always been the central part of our
communal, social, cultural and religious life.
It has been expression of love, friendship and
happiness.
 Psychological function of food
• These include a sense of security, love and
acceptance.
 Relation between good nutrition and
health, Medicinal value
• Health is a state of complete physical, mental
and social wellbeing.
• It should maintain optimal growth and
development of an individual
• The nutrient provided by the food we eat are
the most important factors for growth and
development.
• It helps in
– Physical growth
– Mental wellbeing
– Functional efficiency
– Resist infection
– immune development
Nutritional problems in India
Classification

Protein
energy
malnutrition

Micronutrien
t deficiency

Chronic
Disease
 Protein energy malnutrition(PEM)
• PEM is reflected by decreased growth rate
indicated by reduced Height and weight
 Micronutrient deficiency
• Micronutrient deficiency related to poor intake
of vitamins and minerals.
 Chronic Disease
• Intake of foods containing excessive CHO and
Fat may result in obesity, which in turn into
predisposing factor for HT, CVD and DM
The vicious cycle of poverty
Poverty

Low
Low intake
earning
of food
capacity

Impaired
Under
productivit
nutrition
y

Restricted
Small body growth and
size developme
nt
 Prevalence of malnutrition in India
Groups and Problems Prevalence
Pre – schoolers and infants
Low birth weight (LBW) 30%
Protein energy 1–2%
malnutrition (PEM)
Bitot’s spots 3%
Iron deficiency 50%
anaemia
Underweight 53%
Stunting 65%
Groups and Problems Prevalence
Adults
Chronic energy 50%
deficiency (BMI <18.5)
Anaemia in Pregnancy 70 – 90%
Anaemia 50%
 Nutrients
• CHO
• Proteins
• Fats
• Vitamins
• Minerals
Recommended Dietary allowances
 Energy

• Food is the fuel source of the body

• Ingested food undergoes metabolism and
converted into nutrients
• Those nutrient will be converted into energy
• It is relations between food consumed and heat
produced.
• Energy value of food can be expressed in
terms of Kilo calories (Kcal)
• Also it can be measured in Mega joules (MJ)
• But the Kcal is in common practice
• 1Kcal = 4.186 kilo Joules
• One kilo calorie is the quantity of heat
required to raise the temperature of 1kg of
water through 1˚C.
• The number of calories obtained from a food
is its calorific value.
• Every food varies in its calorific value due to
amount of CHO, fat and protein present in
food items.
 Basal metabolic rate (BMR)
• The mount of minimum energy required to
carry on the basic work of the body is known
as basal metabolic rate (BMR)
 FAO/WHO/UN Formula
Kcal per Day
Age in years
Male Female
0–3 60.9 * w – 54 61.0 * w – 51
3 – 10 22.7 * w + 495 22.5 * w +499
10 – 18 17.5 * w +651 12.2 * w +746
18 – 30 15.3 * w +679 14.7 * w +496
30 – 60 11.6 * w + 879 8.7 * w + 829
>60 13.5 * w + 487 10.5 * w + 596
 ICMR Formula
Age in years Male Female
18 – 30 14.5 * w +645 14 * w + 471
30 – 60 10.0 * w + 833 8.3 * w + 788
> 60 12.8 * w + 463 10 * w +565
 Example
Mr. Kumar is a 24 years old male, his weight is
58kgs. Calculate his BMR as pre WHO formula.
Ans:
BMR for 24 years male = 15.3 * w + 679
= 15.3 * 58 + 679
= 887.4 + 679
= 1566.4 Kcal
⸫ Mr. Kumar’s BMR is 1566.4 Kcal for his daily
activity
 NATIONAL NUTRITION POLICY
• The agencies, system and processes such as
agriculture, marketing, food factories,
distribution systems are not coordinate with
each another to achieve the maximum efficiency
and utilization.
• This underscored the need of nutritional policy.
• This was adapted by Government of India in
1993.
 Strategies
• Direct Short-term Strategies
• Indirect Long-term Strategies
 Direct Short-term Strategies
• These are recommended for the vulnerable
populations such as
– Pregnant Mothers
– Nursing Mothers
– Young Children
– Adolescents
Strategies are:
• To extend the ICDS network to cover all the
uncovered blocks
• To extend the supplementary nutrition for all
expectant mothers from first trimester up to 1
year after birth
• To bring the adolescent girls under the ambit
of ICDS and give them IFA tablets
• To trigger the behavior change in mothers in
correct breast-feeding practices and in growth
monitoring
• To popularize low cost nutritious foods
prepared out of locally available cheap foods.
• To control the micro-nutrient malnutrition
through extending and intensifying the vitamin
A prophylaxis, IFA tabs supplementation and
sale of iodized salt
 Indirect Long-term Strategies
Food production, quality and availability:
• By raising the food production, so as to ensure
a per capita availability of 215 kg per year
• By enforcing land ceiling laws and by carrying
out tenurial reforms
• By expanding the food distribution system
• By supplying special ration to the landless
laborers
Income generation and transfer:
• By expanding employment opportunities to
women
• By revising the minimum wages act
periodically and enforcing strictly
Behavior change through communication and
education:
• By incorporating basic knowledge about
health and nutrition in the school curricula
• By carrying out IEC activities in the
community on nutrition
 Food Standards
• The food quality can be standardized by
certain certification
• Bureau of Indian standard, Agriculture
marketing, Food safety and standards authority
of India, etc., are the certifying authorities.
•
 Bureau of Indian standard [BIS]
• Bureau of Indian standard operates a
certification mark scheme under the BIS Act,
1986.
• This standard laid for vegetables, fruits, spices,
animal products and processed foods
• Some of the food items which require
compulsory BIS certification are:
– Food colour preparations
– Food additives
– Milk foods
– Infant formulas
– Milk based weaning foods
– Milk powder
– Condensed milk
 AGMARK Standard
• Agriculture marketing (AGMARK) is the
standard set up by the Directorate of marketing
and inspection under Agriculture produce Act,
1937.
• The AGMARK seal ensures the quality and
purity.
• Grading of walnuts spices, basmati rice,
essential oils, onion and potatoes (meant for
export) are compulsory.
 Food safety and standards authority of
India
• Food safety and standards authority of India
was established under ministry of health and
family welfare, GOI under the Food safety and
standards Act, 2006.
• FSSAI prescribes the standards for:
– Dairy products
– Fats and oils
– Fruits and vegetables
– Cereal products
– Meat and meat products
– Fish and fish products
– Sweets
– Sweetening agents
– Salt, spices
– Beverages, etc.,
 For practice
• Mr.Krish 35 years old male got admitted in
Male Medical Ward with the complaints of
generalized weakness. His weight and height
is 68kgs and 164cms respectively. As a nurse
calculate his BMR as per FAO
recommendation to meet the nutritional need
of the patient.
• Calculate your own BMR as per ICMR
recommendation
Thank you