CONTENTS…

Nutrition and its classes

Eating habits

Nutritional facts

Malnutrition
To live one must eat. But, we not
only eat to live, what we eat also
affects our ability to keep healthy, do
work, to be happy and to live well.
Knowledge of what to eat and in
what quantities is a prerequisite to the
healthy and happy life..
 What is Nutrition??
Nutrition : Various factors of which food
is composed and the way in which proper
nourishment is brought about.

The average nutritional requirements of groups

of people are fixed and depend on certain
measurable characteristics such as age, sex,
height, weight, degree of activity and rate of
growth.
CLASSES OF NUTRITION
 Carbohydrate

Fats
Water

Classes
Of
Nutrition
Proteins
Minerals

Vitamins
CLASIFICATION OF NUTRITION
 MACRO NUTRIENTS  MICRONUTRIENTS

Carbohydrates Minerals

Fats

Protein Vitamins

Water
 MACRO-NUTRIENTS
Carbohydrates – Constitute a large part of food such as
sugar , starch and fibre . Basic nutrient that supplies energy .

Water - The most essential nutrient (50-60% of body weight)

◦ Proteins - Necessary for development and repair of bone ,

muscle , skin , blood . Found in meat , eggs and dairy products .

Fats - A molecule of fat typically consists of several fatty

acids . These are either saturated or unsaturated .
 MICRO-NUTRIENTS

Minerals – Chemical elements required by

living organisms and are artificially added to
diet as supplements . Such as iodine in salt .

Vitamins - Vitamins are essential organic

compounds that promote growth and
reproduction and help maintain life and health .
EATING HABITS
Why do we eat ?
A difference between hunger and appetite
◦ Hunger the physiological need to eat
Few of us have experienced the type of hunger
that threatens survival
◦ Appetite psychological; the desire to eat

Why do we eat?
◦ Physiological need (hunger)
◦ To obtain the energy and nutrients required for
daily living
 APPETITE
Why do we eat?
◦ Appetite
 Personal preferences taste, texture, color, etc.
 Habit familiarity, comfort
 Ethnicity or tradition
 Social interaction eating can be a very social
experience
 Availability, convenience, economy
 Emotional comfort
 Values religious, spiritual, political, environmental
 Body image
 Nutrition
 DIETARY GUIDELINES
Alcohol in moderation
◦ 1-2 drinks per day
◦ Linked to higher levels of HDL
◦ More than 1-2 drinks increases risk of serious
health problems
Limit hydrogenated polyunsaturated fats
◦ Margarine and shortening
Supplements are no substitute for food variety
Use sugar and salt sparingly
Weight should not increase with age
Key Eating Principles
Children learn about healthy eating…

“bite-by-bite,
food-by-food,
meal-by-meal”.
 Parents are responsible for what, when and
where the child is fed.
 The child is responsible for how much and
whether he or she eats.
Meal-time Tips …..
 Turn off the TV, and remove
reading materials, so everyone
can focus on food and can better
communicate with one other.
 Encourage children to try new foods,
one at a time, but don’t force them.
 Get children involved in preparing meals
and snacks.
NUTRITION FACTS
What food products have Nutrition Facts?
Almost all pre-packaged foods have Nutrition Facts.
Some exceptions are:
• fresh fruit and vegetables;
• raw meat, poultry, fish and seafood;
• foods prepared or processed at the store:
bakery items, sausage, salads;
• foods that contain very few nutrients:
coffee beans, tea leaves, spices;
• alcoholic beverages
 Nutrition information provided on food
labels
 Nutrition Facts
 Ingredient List
INGREDIENTS: Whole wheat, wheat
bran, sugar/glucose-fructose, salt,
malt (corn flour, malted barley),
vitamins (thiamine hydrochloride,
pyridoxine hydrochloride, folic acid, d-
calcium pantothenate), minerals (iron,
zinc oxide).

 Nutrition Claims “Good source of fibre”

 Health Claims
 Nutrition Facts:

Easy to find

Easy to read

On most pre – packaged

foods

SINCE 12 DEC 2005 , NUTRITION FACTS BECAME

MENDATORY FOR ALL PRE-PACKAGED FOOD
 NUTRITION CLAIMS

• Are regulated statements made when a food meets

certain criteria.

• They are optional, and may be found only on some

food products
MALNUTRITION
 The Ugly Face
of “Hidden
Hunger”

Iron Deficiency

Zinc Deficiency

Iodine Deficiency Ca
Vitamin A Deficiency Deficiency
What is malnutrition ?
Both protein-energy malnutrition
(underweight etc.) and micronutrient
deficiencies
Retards physical and cognitive growth;
increases susceptibility to infections
Cause of half of all child deaths, and more
than half of deaths due to major diseases
(malaria, diarrhea, pneumonia, measles)
Cause of 22% of disease burden of country
Implications on productivity - 2.5 B USD
annually
Some facts …..
Globally,one in three people are
malnourished
Preschool children: 75% (iron) 57%
(Vit.A)
87% of pregnant women have anemia

• Malnutrition, in the form of

iodine deficiency, is "the most common
preventable cause of mental impairment
worldwide
Other malnutrition problems
Se deficiencies
Scurvy (vitamin C)
Beriberi (thiamine/B1)
Rickets (both vitamin D & Ca
deficiencies)
Pernicious Anemia (cobalamine/B12)
How to overcome these problems ?
Refocus objectives: either pre-school education or
malnutrition
Emphasis on educating to improve feeding
pratices, better overall health and sanitation, how
to cook nutritious food in a low budget
Work with health sector more
Redirected to vulnerable groups (kids < 3,
pregnant women, neglected states and castes).
Mini anganwadi centres;split work into 2 roles -
one for health and one for preschool education
Improve food procurement; make it decentralized
or contract
More community based; tailored to local needs
ANY DOUBTS ???
THANK YOU ….