Achieving Dietary Balance for Optimal Health - Dr. A.K. Dwivedi

1. Nutrition & Diet Balance Dr. A.K Dwivedi BHMS,MD Head,physiology& Biochemistry

2. Contain:- Nutrition &diet balance. Dietary balance. Caloric need. Carbohydrate. Vitamin. Proteins. Mineral salt

3. DIET BALANCE ~INTRODUCTION~Food is eaten for the purpose of supplying the energy for, such vital activation like pumping active of heart. maintenance of respiration, keeping the body. For various metabolic activation and so on.

4. Intake of carbohydrate, fat and protein produce energy that can be used to perform all these various type of activation. These are instance of energy occurs even at rest. Additional energy expenditure occurs between muscular activation or between exposure to cold.

5. WE ALSO REQUIRE FOOD FOR PURPOSE THAT IS:-supplying of vital and essential amino acid that is substance which cannot be synthesized in body.

6. Even regarding substance which can be synthesized in body. The solution of the raw material ultimately is the food.

7. NUTRITION:- The word nutrition (pushti in Sanskrit) deals with the food & related need of animals or plant.

8. BALANCE DIET:-The food which contain different proportion ofprotein, carbohydrate, fats, minerals, appropriate balance must also be maintained among these constitution.

9. So that all segments of the bodies metabolic system can be supplied with the required material.

10. CALORIC NEED:-requirement of calories are varies according to age, sex & occupation. So this must be satisfied.

11. the person who has say healthy adults is allowed to eat as much he like, subsequently if he begins to develop obesity the calories are cut down or he loses body weight, calorie are added.

12. Heavy manual worker (wood Chopin, earth diggers, rickshaw man sports man) for every hour requires 570k.cal/hr=2,400k/hr or more.

13. On an average moderately working like light electric works, brisk pall, soil tilling in agriculture healthy adult male require 2200 kcal/day.

14. For 50 kg moderately active women the dietshould provide 2225 kcal & at least 50 g. protein every day .

15. 50g. protein would provide 200 kcal. the remaining 2025 kcal can be obtained from a rather flexible mixture of carbohydrate & fat.

16. FAT:-Fat consist of carbon, hydrogen & oxygen but they different from carbohydrate in that the hydrogen & oxygen are not in the same proportion as in water.

17. Fat are divided in to 2 groups:-1.saturated (animal fat).Contains of saturated fats fatty acid & glycerol.Present in milk, butter, eggs, meat & oily fish.

18. 2.unsaturated (vegetable fat)Contains of unsaturated fat is fatty acid & glycerol .Present in vegetable ,oils.

19. It is a concentrated source of energy.1 g.= 9 kcal of energy or compared to carbohydrate & protein which provide 4 kcal.

20. Cholesterol is a compound which belong only to the animal kingdom. Therefore plant foods do not contain any cholesterol among animals food, egg, are specially rich sources of cholesterol.

21. Cholesterol is synthesized in the body & is also obtained in the diet from fat, dairy product, fatty, meat, egg, yolk.

22. Essential fatty acids:-Are those fatty acids are not synthesis in the body & must supplied in the diet & it serves important function in the body.

23. Function:-1.provision of most concentrated source of chemical energy & heat 2.support of certain body organ like kidneys, eye.

24. 3.transport & storage of fat soluble vita. A,d,e,k.4.constituent of the secretion of sebaceous gland in the skin.5.formation of cholesterol & steroid hormone.

25. 6.storage of energy as a fat in adipose tissue under the skin &in the mesentery esp. when in excess of requirement. 7.insulation as a subcutaneous layer. it reduce heat loss through the skin

26. . 8.satiety value:-when gastric content (chime) containing fat enter the duodenum the emptying time of the stomach is prolongeal postponing the return of hunger.

27. 9.in the form of adipose tissue gives protection against mechanical injury to some internal organ notably the kidney.

28. DEFICINCY:-1.Starvation of far degreased.2.fatty liver fat increased.3.coronery heart disease for increased deposition.

29. CARBOHYDRATE:-It is very essential & important for our daily diet and body. These are found in wide verity of food e.g.. Sugar jam, cereals, braid, biscuit, pasta, fruit, vegetable.

30. Carbohydrate consist the largest fraction of our diet. It preferred fuel of the body. In an Indian diet 60-80% of energy in take come from carbohydrate.

31. CHEMISTRY:-Carbohydrate are compound made up of C, H2, O2 , being same as in the molecule of H2O .

32. According to complexity of chemical substance. For which they are formed classified. Monosaccharide, Disaccharide, polysaccharide.

33. These are the simplest form are further subdivided into pentose (C5H10O5), hexose’s (C6H12O6), arabinose. Glucose (C5H12O11), sucrose and gelatos.

34. Carbohydrate are digested in the alimentary canal and absorbed as Manos.

35. DISEASE:-thus consist of two Manos molecule chemically combined. E.g.: - Sucrose, maltose and lactose.

36. When split into their constituent monosaccharide energy is released for metabolic work.

37. POLYSACCHARIDE:- this consists a complex molecules made up of large number of monosaccharide molecule in chemical combination. E.g.:- Starch, Glycogen, cellular and dextrin.

38. Not all polysaccharide can be digested by human. E.g.:- Cellulose and other substance present in vegetable, fruit and some cereals pass through the alimentary canal almost unchanged.

39. SOURCES:- Cereals are the most important sources Pulses, potato, sugar, milk, Refined grains, beans, honey, apples, pears, liver and husk of grain.

40. All digestible carbohydrate provide4 Kcal/gm. All digestible carbohydrate either yield glucose on digestion or yield monosaccharide which can be converted into glucose in the body.

41. Functions of digestible carbohydrate These include:- 1.Provision of rapidly available energy and heat, glucose. 2.is the main fuel molecule for energy production.

42. Protein sparing; i.e. when there is an adequate supply of carbohydrate in the diet, protein doesn’t need to be used to provide energy and heat.

43. Provision of the store of energy when carbohydrate is eaten in excess of the body’s need as it is converted to:- 1.glycogen – as a short term energy store in the liver an skeletal muscles

44. 2.Fat and deposited in the fat depots, e.g. under the skin. Fat burn in the flam of carbohydrate

45. Requirement:- a man weight 70 kg required 2500 k cal/day.

46. Protein requirement:- 1 g/kg body wt/day.

47. The rest,1600 kcal must be provided by carbohydrate. 1,600/4=400 g./day. Fat :- 25% of 2,500 kcal=625 kcal.

48. Advantage:- it is cheapen of all food stuff about 80% of the caloric need are satisfied by it.

49. Carbohydrate rich food are:- -rice (about 70%) - wheat (about 70%) - cane sugar (about 100%)

50. Vitamin & minerals:- diet should be rich in vitamin but they are called micro nutrients because vitamin and mineral are needed in vary small amount .