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SDA Values

SDA Values. Carbohydrates 05% Protiens 30% Fats 15% Mixed Diet 10%. Physical Activity Level (PAL). Energy Requirement and Occupation. Calculation for energy requirement for a 55 kg person doing moderate work.

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SDA Values

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  1. SDA Values • Carbohydrates 05% • Protiens 30% • Fats 15% • Mixed Diet 10%

  2. Physical Activity Level (PAL)

  3. Energy Requirement and Occupation

  4. Calculation for energy requirement for a 55 kg person doing moderate work • For BMR = 24 x 55 kg = 1320 kcal • + For activity = 40% of BMR= 528 kcal • Subtotal = 1320 + 528 = 1848 kcal • + Need for SDA= 1848 x 10% = 185 kcal • Total = 1848 + 185 = 2033 kcal • Round to nearest multiple of 50 = 2050 kcal

  5. Proximate Principles • Carbohydrates • Fat • Proteins • Minerals • Vitamins Additional requirements for growth pregnancy lactation and convalescence are to be provided in the food.

  6. Volume of CO2 produced = RQ Volume of O2 consumed Respiratory Quotient • When food is oxidized, whether in an open system or closed biological system, oxygen is consumed and CO2 produced. Ratio in steady state / Unit time

  7. 6CO2 6O2 = 1 RQ = • Carbohydrates are completely oxidized and the volume of O2 used is equal to CO2 produced C6H12O6 + 6O2 6CO2 + 6H2O

  8. Fats C57H104O6 + 80 O2 57 CO2 + 52 H2O RQ = 57 = 0.71 80 Other fats have RQ  0.70

  9. Proteins RQ of proteins is a little complex to determine as it contain N & S in addition to C, H, O. Using specialized technique the RQ is found to be 0.82

  10. C2O5OH + 3O2 2CO2 + 3H2O RQ = 2/3 = 0.67 Alcohol

  11. Human • Use normally mix type of food • RQ of an intact person naturally will be the sum of RQ of all the three major type of food. • Carbohydrates • Fats • Proteins

  12. Postabsorptive State No food being consumed in preceding 12 – 14 hours RQ = 0.82 Ordinary mixed diet RQ = 0.85

  13. When diet is rich in Carbohydrates the RQ will be more close to one i.e. High More fats = Lower RQ

  14. Methods for determination ofRQof Man Two method Open Circuit Closed Circuit

  15. Open Circuit • Made to breath in a specially designed bag called Douglas Bag for few minutes • Volume of Breathed air is measured in a gasometer • Subjected to gas analyzer • Where CO2 is absorbed by KOH • Original volume of gas is reduced

  16. Open Circuit • Concentration of CO2 is calculated • Remaining gas is allowed to react with alkaline pyrogalate which absorb O2 • O2 in the expired is found out • RQ is calculated volume of CO2 volume of O2

  17. Remember that when rate of utilization of fat increases in relation to carbohydrates, RQ falls. Commonly seen in Diabetes mellitus Utilization of carbohydrates increases RQ

  18. Energy requirement of a normal person While calculating we should consider the energy required for • Maintenance of BMR • Thermogenic effect of food (SDA) • Extra energy expenditure for PA

  19. Remember that when rate of utilization of fat increases in relation to carbohydrates, RQ falls. Commonly seen in Diabetes mellitus Utilization of carbohydrates increases RQ

  20. BALANCED DIET

  21. BALANCED DIET • Diet which provides all the five basic nutrients in a quantity which ensures healthy life is known as Balanced diet. • These are : • Carbohydrates • Fats • Proteins • Vitamins and • Minerals

  22. The Food Pyramid

  23. The Food Pyramid

  24. Nutrient Pool

  25. Water • Water of course is another important essential nutrient required for normal metabolism of all the essential five.

  26. NUTRITIONAL IMPORTANCE OF CARBOHYDRATES

  27. Polysaccharides and Disaccharides • Cannot be utilized until digested to the monosaccharide stage. • When introduced directly into blood stream, they act as foreign bodies and are excreted by the kidneys.

  28. Role of carbohydrates in diet • Glucose, fructose, galactose and to a minor degree, manose / Precursors are available to the body as energy source. • Pentoses in foods seem to be of limited nutritional value and form a very small fraction of the total carbohydrate intake of diet. • Ribose, deoxyribose are required for nucleic acid synthesis and are obtained from HMP-Shunt.

  29. Requirement of carbohydrates in diet • 55 to 65% of the total food calories should come from carbohydrates. • A moderately active man requiring 3000 C per day, should take about 450 gm carbohydrates daily. • But poorer sections of the population derive more than 85% of the food calories from carbohydrates.

  30. Role of carbohydrates in diet • Undue restriction of dietary CHO influences both fat and protein metabolism adversely, even if the calorie intake is adequate. • Fat mobilization from the depots and utilization is increased • Ketogenesis is increased and ketosis may develop.

  31. Role of carbohydrates in diet • The effect on protein metabolism is of a specific nature, not shared by other substances, e.g. fats, alcohol and not related to its calorigenic action. • This is referred to as "protein sparing action of carbohydrates".

  32. Protein sparing action of CHO Adequate amount of CHO in the diet may reduce the protein requirement due to : • Metabolic products of CHO, e.g. oxaloacetate, pyruvates and glutarates provide the C-skeletons for the formation of NEAA through transamination.

  33. Protein sparing action of CHO • CHO reduce the need for gluconeogenesis from AA • CHO and fats are catabolized for energy and thus spare the proteins from being used for this purpose. • Dietary fats may also depress the SDA of proteins.

  34. Action of CHO on Plasma Lipids • Replacement of a low or moderate CHO diet by a high CHO diet may produce temporary rise in plasma TG and VLDL and temporary reduction in blood cholesterol. • Substitution of starch by fructose or sucrose in the diet may also increase plasma TG by increasing lipogenesis from fructose.

  35. B-vitamins Requirements • With diets rich in CHO, the requirements for vitamins, particularly thiamine (vit B1) increases because of the essential role of these in carbohydrate metabolism.

  36. Role of Cellulose • Celluloses are polysaccharides found in plants. • They are indigestible by human beings as there is no enzyme in our GI tract which can split  l -4 linkage.

  37. Role of Cellulose • Celluloses in diet contribute bulk to the intestinal contents, and therefore, in normal amounts promote intestinal motility, i.e. increases peristalsis and removes constipation. • When present in excess, they may be irritating to intestinal mucous membrane, producing diarrhea or a spastic type of constipation.

  38. Health Benefits of Fiber • Adds bulk to stool / improves peristalsis • Decreased transit time = decreased exposure to toxins • Weight control • Helps prevent • Colon cancer • Hernia • Ulcerative colitis • Hemorrhoids

  39. Health Benefits of Fiber • Helps control blood sugar • Helps lower cholesterol • Helps prevent diverticulitis How Much? • 25–35 g per day from food • No more than 50 g

  40. Excessive intake of carbohydrates in diet: • Ingestion of excessive amounts, specially in infants, may occasionally produce intestinal disturbances due to irritation induced by products of bacterial fermentation. • There is some evidence in experimental animal (rats) that continued ingestion of super tolerance amounts of galactose, may result in the formation of cataracts. • A similar phenomenon has been suggested as possibly occurring in man.

  41. Excessive intake of carbohydrates in diet: • In children, in the presence of hepatic functional impairment, in which the conversion of galactose to glucose (or glycogen) may be impaired, with consequent elevation of blood galactose level. • The incidence of cataract is relatively high also in uncontrolled diabetes mellitus, a phenomenon presumably related to persistently elevated blood glucose concentration and altered metabolism.

  42. Recommendation for Simple Sugar Intake • Low nutrient density • No more than 10% of total kcal / day • Average U.S. intake: 16% of total kcal/day • Added to food and beverages during processing

  43. High-Sugar Diets • Calories adding to excess • Obesity • Dental caries

  44. Lactose Intolerance • Enzyme (lactase) is needed to break down lactose. • Reduction in this enzyme, leads to diarrhea, bloating, flatulence when dairy products are consumed

  45. What to Do If , Lactose Intolerant • Determine amount one can tolerate • Eat dairy with fat • Cheese is usually tolerated well • Yogurt is usually tolerated well • Use Lact-Aide • Use soya or rice-based dairy substitute products

  46. Dietary Sources Of Carbohydrates • Major dietary polysaccharide is starch,which isdigested by amylase to maltose and then hydrolyzed to glucose. • Starch is the major source of fuel for most organs and tissues. • Excess is converted to fat and stored. • Cooking makes starch more soluble and accessible to digestive enzymes.

  47. DIETARY SOURCES • Cereals, pulses and tubers • Rice is also a rich source of carbohydrates along with vitamin B1

  48. Carbohydrate Content of Common Food • Cane sugar 100% • Rice 80% • Honey 80% • Wheat 70 – 80% • Cakes 55 – 65% • Bread 50 – 60% • Potatoes 25%

  49. Sucrose • Cane sugar is mainly used as a sweetening agent. • In young children high intake of sucrose and sucrose-rich food items predispose to the development of dental caries. • Sucrose is easily fermented by the bacteria present in dental plaque, which would damage the enamel and lead to caries (tooth decay).

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