The Importance of Hygiene in Feeding: Ecological, Social, and Health Problems

1. Hygiene of feeding, its ecological and social problems. Hygienical examination of quality of food products. Scientific bases of rational, preventive, dietary and treatment feed. Hygienical aspects of prophylaxis of alimentary diseases and poisonings. Аuthor: Lototska O.V 1

2. Dietetics is the practical application of the principles of nutrition; it includes the planning of meals for the well and the sick. Good nutrition means "maintaining a nutritional status that enables us to grow well and enjoy good health". Nutrition may be defined as the science of food and its relationship to health.

3. development of industrial forces of a society, climate-geographical conditions, direction of economic activity and so on. The character of nutrition of the population was formed gradually depending on an economic and cultural level of development of the country, in view of national customs and features. Through centuries, food has been recognized as important for human beings in health and disease. In various historical times structure of nutrition and character of a nutrition changed depending on

4. Good nutrition is a basic component of health. The relation of nutrition to health may be seen from the following view points: Growth and development: Good nutrition is essential for the attainment of normal growth and development. Not only physical growth and development, but also the intellectual development, learning and behaviour are affected by malnutrition.

5. Specific deficiency: Malnutrition is directly responsible for certain specific nutritional deficiency diseases. Good nutrition therefore is essential for the prevention of specific nutritional deficiency diseases and promotion of health.

6. Resistance to infection:Infection, in turn, may aggravate malnutrition by affecting the food intake, absorption and metabolism. Mortality and morbidity: The indirect effects of malnutrition on the community are even more striking - a high general death rate, high infant mortality rate, high sickness rate and a lower Expectation of life.

7. 'You are what you eat', some people say. If you eat rubbishy food, you can't really expect to grow up strong and healthy.       But if you eat good-quality food, you've a good chance of doing so. That's just commonsensereally.             

8. Generally, a healthy diet is said to include: • Sufficient calories to maintain a person's metabolic and activity needs. For most people the recommended daily allowance of energy is 2,000 calories, but it depends on age, sex, height, weight, and physical activity.

9. Sufficient quantities of fat, including monounsaturated fat, polyunsaturated fat and saturated fat, with a balance of omega-6 and long-chain omega-3 lipids. The recommended daily allowance of fat is 65-80 grams. • Maintenance of a good ratio between carbohydrates and lipids (4:1): four grams of the first for one gram of the second.

10. Avoidance of excessive saturated fat • Avoidance of trans fat. • Essential micronutrients such as vitamins and certain minerals. • Sufficient essential amino acids ("complete protein") to provide cellular replenishment and transport proteins. All essential amino acids are present in animals. A select few plants (such as soy and hemp) give all the essential acids. A combination of other plants may also provide all essential amino acids (except rice and beans which have limitations).

11. Avoiding directly poisonous (e.g. heavy metals) and carcinogenic (e.g. benzene) substances; • Avoiding foods contaminated by human pathogens (e.g. E. coli, tapeworm eggs);

12. Avoiding chronic high doses of certain foods that are benign or beneficial in small or occasional doses, such as • foods that may burden or exhaust normal functions (e.g. refined carbohydrates without adequate dietary fiber); • foods that may interfere at high doses with other body processes (e.g. refined table salt); • foods or substances with directly toxic properties at high chronic doses (e.g. ethyl alcohol). • Combination of foods eaten and timing of meals so that hunger is kept in check.

14. Body building and repair Function of nutrition Provision of energy Maintenance and regulation of tissue functions

15. CLASSIFICATION OF FOODS

16. 1. Classification by predominant functions:

17. Energy-giving foods. These constitute fats and carbohydrates. They are also called protein sparer. Proteins also produce energy to some extent. Cereals, roots and tubers, dried fruits, sugars and fats belong to this group. They supply heat and energy to the body. Body building foods. These are foods rich in proteins, mineral salts and water. Milk, meat, fish, pulses, oilseeds and nuts fall in this category. Protective foods. These constitute inorganic salts, vitamins and minerals. They include proteins and water. Milk, eggs, liver, green leafy vegetables and fruits are included in this group. They build our bones, teeth, muscles, soft tissues, blood and other body fluids. They provide material for repair in the body as wear and tear goes on constant.

18. 2. Classification by origin: • Foods of animal origin • Foods of vegetable origin • 3. Classification by chemical composition: • Proteins • Fats • Carbohydrates • Vitamins • Minerals • 4. Classification by nutritive value: • Cereals and millets • Pulses (legumes) • Vegetables • Nuts and oilseeds • Fruits • Animal foods • Fats and oils • Sugar and jaggery • Condiments and spices • Miscellaneous foods

19. Main rules of healthy nutritional • Eating fruits, vegetables, and grain products that contain fiber may help prevent heart disease • Limiting the amount of saturated fat and cholesterol in your diet may reduce your risk of heart disease • Limiting the amount of total fat you eat may help reduce your risk for cancer • Eating fiber-containing grain products, fruits, and vegetables may help prevent cancer • Eating fruits and vegetables that are "low in fat" and "good sources" of dietary fiber, vitamin A, or vitamin C may help prevent cancer

20. Balanced diet is one, which will meet a person's caloric need and contain all nutrients, particularly proteins, and vitamins. In addition, the food should satisfy the taste and desire of a person and should have enough roughage to promote the peristalsis. Balanced diet should have 50-60 % carbohydrates 30-35 % fats and 10-15 % proteins with necessary vitamins and minerals. A balanced diet must contain foods from the above three groups.

21. Importance of the main components of food in nutrition of the man

22. Nutrients are organic and inorganic complexes contained in food. There are about 50 different nutrients which are normally supplied through the foods we eat. Each nutrient has specific functions in the body. Most natural foods contain more than one nutrient. These may be divided into : (i) Macronutrients: These are proteins, fats and carbohydrates which are often called "proximate principles" because they form the main bulk of food. (ii) Micronutrients : These are vitamins and minerals. They are called micronutrients because they are required in small amounts which may vary from a fraction of a milligram to several grams.

23. PROTEINSThe word "protein" means that which is of first importance. Indeed they are of the greatest importance in human nutrition. Proteins are composed of carbon, hydrogen, oxygen, nitrogen and sulphur in varying amounts. Some proteins also contain phosphorus and iron and occasionally other elements. Proteins differ from carbohydrate and fat in the respect that they contain nitrogen. Proteins are made up of simpler substances, called amino acids. These are the building blocks of proteinSome 22 amino acids are stated to be needed by the human body, out of which eight are called "essential".

24. Proteins are needed by the body: • For growth and development: They furnish the building material, i.e. the amino acids from which the body proteins are synthesized. • For repair of body tissues and their maintenance:It has been shown that the body proteins are constantly being broken down; they have to be replaced for which fresh protein intake is required. • For synthesis of antibodies, enzymes and hormones:Antibodies, enzymes and hormones contain protein. The body requires protein to produce them. • Proteins can also furnish energy to the body, but generally the body depends for its energy on carbohydrates and fats rather than proteins.

25. Sources of protein Plant sources: Animal sources:

26. Protein requirements Doctors recommended 1,0 g. protein/kgbody weight for an adult. Daily allowances recommended by experts of the World Health Organization (Geneva, 1976) is 37 g of protein per day for the standard man with mass of body 65 kg for professions of average hardness (II group) and 29 g of protein for the standard woman with body mass 55 kg.

27. Effects of protein deficiency: Adults: Loss of weight, underweight, poor musculature, anemia, increased susceptibility to infection, frequent loose stools, general lethargy, incapacity to sustained work, delay in wound healing, cirrhosis of liver, oedema, ascitis, etc.

28. Fats are composed chemically of carbon, hydrogen and oxygen, only in different proportion than they are contained in carbohydrates. There is less of oxygen in fats than in carbohydrates. Fats are a form of concentrated food and like carbohydrates, they are used as body fuels for the production of heat and energy. As fats are not soluble in water, the process of digestion changes the fat into an emulsion form for their absorption into the body. Liquid fats and those which melt at body temperature are somewhat better digested than those which are much harder.

29. Fats serve the following functions: Dietary fat is a concentrated source of energy. One gram of fat supplies 9 calories of energy. Fats are carriers of fat-soluble vitamins, e.g., vitamins A, D, E and K. Dietary fat supplies "essential fatty acids". Linoleic acid, one of the essential fatty acids, prevents scaly skin formation. The fat layer below the skin plays an important role in maintaining our body temperature. Fats provide support for many organs in the body such as heart, kidney, intestine etc. Foods containing fats are tasty.

30. Animal sources: These are ghee, butter, fat of meat, fish oils, etc. Vegetable sources: These are various vegetable oils such as groundnut, gingely, mustard, cottonseed, safflower (kardi) and coconut oil.

31. CARBOHYDRATES Chemically carbohydrates are composed of carbon, hydrogen and oxygen as the name implies. Polysaccharides are various starches which are converted into two molecules saccharides i.e. cane sugar, beet sugar, milk sugar and malt sugar. These on further, glucose and digestion change into single molecule monosaccharides fructose. Foods that are high in carbohydrates: Breads, pastas, beans, potatoes, bran, rice and cereals.

32. The original source of all starches and sugars is green plants. When plants have excessive sugar and they need to store it, as reserve supply of food, plant body is capable of changing its sugar into starch. Carbohydrates are abundantly present in food. All carbohydrates have to be changed into glucose and fructose before they can be absorbed into the body. 1 gm of carbohydrates yields 4.1 calories of heat. The daily requirement of carbohydrates varies from 50 to 60% of total energy intake. The carbohydrates are chief sources of energy. In the active muscles, the glucose is oxidized for the production of energy and warmth. Glucose which cannot be used imme­diately, is converted into glycogen and stored in the liver and muscles or converted into fat and stored under the skin.

33. There are three main sources of carbohydrate: Starches: These are present in cereals (rice, wheat); roots and tubers (potatoes). • Sugars: • Monosaccharides: glucose, fructose, galactose. • (b) Disaccharides: Sucrose, lactose, maltose. • (c) Cellulose: This is the tough fibrous lining found in vegetables, fruits, cereal, etc. • It is hard to digest and has no nutritive value. However, cellulose acts as "roughage" and prevents constipation.

34. VITAMINS These are complex organic substances contained in food and are very essential for the normal growth and nutrition of animals. In fact, they are vital accessory food factors required for the maintenance of optimum, health. They are present in various foods in minute quantities and diet devoid of vitamins, if taken for some period, gives rise to certain diseases known as deficiency diseases and may ultimately even cause death. They do not supply energy but are simply protective foods.

35. vitamins Fat-soluble Vitamins Water-soluble Vitamins Thiamine (B1)  A (retinol) Riboflavin (B2) Niacin (B3)  E (tocopherol)  Pyridoxine (B6) Pantothenic acid D (calciferol) Cobalamin (B12) Folic acid K (menadione) Ascorbic acid

36. Diseases, that is direct or mediate related with a nutrition 4. Disease, which are transferred by a nutritional way (some infectionsdiseases and intestinal worms, alimentary poisonings). 1.Alimentarydisease, illness caused by deficiency or surplus of components of nutrition. 3. Disease of multifactor nature that very much frequently develops on a background of genetic predilection, for example, atherosclerosis, gout, idiopathic hypertension, etc. 2. The secondary illnesses of insufficiency or excessive nutrition, which is developed as complication on a background of wearisome illnesses (surgical, infectious, oncology and others.) 5. Alimentary intolerance - atypical reaction to nutrition, for example alimentary allergy, idiosyncrasy.

37. Illnesses caused by improper nutrient consumption

40. Nutritional Diseases: 1.Protein Calorie Malnutrition (PCM). (i) Kwashiorkor.It results from consumption of very low protein in diets of low biological values, yet providing just enough energy to satisfy the needs of the child. This condition is usually seen in children between the age group of 1-4 years. This symptom is characterized bypitting oedema, anemia, retarded growth, loss of appetite, diarrhoea, scanty hair growth...

41. (ii) Marasmus. It is a clinical condition of protein energy malnutrition, primarily due to total deprivation of the requisite calories required by the body. It usually occurs in the age group of 1/2 to 5 years. This syndrome is characterized by failure to gain weight, wasting of muscles and of subcutaneous fat. The child feels good appetite but is irritable. (iii) Marasmic-Kwashiorkor. Patients suffering from Marasmic-Kwashiorkor show clinical symptoms of both Marasmus and Kwashiorkor.

42. 2. Mineral Deficiencies • Deficiency of iodine in water and feed leads to goitreor cretinism.

43. (ii) Calcium deficient diets lead to rickets and osteomalacia.

44. 3. Mineral Deficiencies (iii) Iron deficiency diets lead to anaemia, (iv) There are other important minerals like copper, selenium etc. Usually their requirements are so little that deficiency conditions do not occur.

45. 4. Vitamins Deficiencies • Lack of vitamin A results in xerophthalmia, Bitot's spots, night blindness and keratomalacia.

46. 4. Vitamins Deficiencies (ii) B Complex: Deficiency of Thiamine leads to beriberi. Niacin deficiency results in pellagra.

47. Riboflavin deficiency symptoms are angular stomatitis, cheilosis, scrotal dermatitis and corneal vascularisation. (iii) Vitamin C deficiency leads to scurvy, spongy bleeding gums, haemorrhages in skin and other haemorrhages, (iv) Vitamin D deficiency result in rickets and osteomalacia. (v) Vitamin K deficiency leads to hypoprothrombinaemia, which further leads to haemorrhages.

48. 5. Problems of Overnutrition (eating too much) Proteins/fats/carbohydrates Cardiovascular disease Some cancers Diabetes mellitus Insulin resistance ObesityThe main features of obesity are overweight and fatness. It is mostly caused by overeating and intake of abundance of calories Metabolic syndrome

49. Vitamin poisoning • (i)Hypervitaminosis A is at times caused by excess of vitamin A therapy. The manifestation are headache, nausea, vomiting, irritability and anorexia. Carotenaemia is also caused due to excessive consumption of carrots which is charac­terised by yellow skin with normal conjunctiva

50. Vitamin poisoning (ii)The toxic manifestations of hypervitaminosis D are anorexia, nausea, vomiting, thirst, polyuria and drowsiness. Calcium and phosphorus levels in serum and urine are raised. Calcium may be deposited in many tissues also