Food and Applied Nutrition

FOOD

 Food is any edible material that supports growth, repair and maintenance of the
body.
 Any edible substance that we consume to fulfill our daily requirement of nutrition is
known as food.

 What food does in the body does through the nutrients it contains. The body utilizes
these nutrients to grow and keep healthy and strong.

 All nutrients needed by the body are available through foods.

NUTRITION
 Nutrition is the process by which body utilizes food for growth and maintenance and
healthy living.
 A science of food and its relationship to health and concerned with the part played by
food factor (nutrients) in body growth, development and maintenance.
 Nutrition is the combination of processes by which the living organism receives &
uses the food materials necessary for growth, maintenance of functions & repair of
component parts.
OBJECTIVE OF NUTRITION

1. To promote the physical and mental growth and development of human beings
2. Building and repairing of tissues and cell damaged by infection and injuries.
3. To provide energy for doing works.
4. To protect the human beings from infections and deficiency disorders.

CLASSIFICATION OF FOODS

1. Classification of foods by origin

• Foods of plants origin
• Foods of animal origin
2. Classification of foods by chemicals
• Carbohydrates
• Proteins
• Fats
• Vitamins
• Minerals
3. Classification of foods by pre- dominant functions
• Energy supplying food: cereals, sugars, roots, tubers, fats and oils.
• Body building foods: milk, meat, poultry, eggs, fish, pulses and groundnuts.
• Repairing and maintenance foods: Vegetables, fruits, milk.
4. Foods by sources:
1. Cereals and millets,
2. Legumes (pulses),
3. Green vegetables,
4. Fruits,
5.Meat, Fish, eggs and milk,
6. Fats and oils,
7. Nuts and oil seeds,
8. Sugar and jiggery
9. Condiments and species
10. Others
NUTRIENTS

Organic and inorganic complexes contained in food are called as nutrients.

Useful chemical substances derived from food by the body are called nutrients.

Which provides energy, helps to grow well and normal development and repair of tissues

 50 different nutrients supplied by foods to our body.

 Each nutrient has its own specific function.
 Most of the foods contain more than one nutrient.
 Nutrients are divided into two parts mainly as Macro-nutrients and Micronutrients.

MACRONUTRIENTS

These are proteins, fats and carbohydrates which are often called “Proximate
Principles” because they form the main bulk of food.
 For proper utilization of macronutrients needs micronutrients.
 They contribute to the total energy intake as:
Carbohydrates 60-80 %
Fats 10 - 30 %
Proteins 7-15 %
MICRONUTRIENTS

 Requires in small quantity and so called micro-nutrients i.e. vitamins and minerals.

The quantity of nutrients required depends upon age, sex, weight, physical activity
and health status of the body.
CARBOHYDRATE

 Major component of food which is the main source of energy; providing 4 Kcal/gm
 In balanced diet, carbohydrates provide 50-60% of total calories taken.
 In excess, the carbohydrates are converted into body fat.
Functions: energy production in the body; Useful in oxidation of fat, growth of useful
bacteria, synthesis of vitamin B complex, absorption of minerals, prevention of constipation.

CARBOHYDRATE

SOURCE
 Starch: cereals, roots and tubers.
 Sugars: white sugar, honey, glucose etc.
 Cellulose: indigestible contributes to dietary fibers.

Daily requirements
 Children: 60-250 grams.
 Adolescents: 400 grams
 Men: 300 - 700 grams.
 Women: 240 - 540 grams.
PROTEIN

 Protein is the building material for all body parts, such as muscle, brain, blood, skin,
hair, nails, bones and body fluids.
 Protein constitutes 20% of adult body weight and made up of amino acids.
 Functions
 Acts as Building blocks of cells and tissues.
 Regulates hemoglobin.
 Regulates muscle contraction, formation of enzyme, hormones and other
secretions which help synthesis of enzymes and produces digestive juices and
antibodies.
 Act as a source of energy: 1 gm of protein gives 4 kcal.

SOURCES OF PROTEIN

There are 2 main sources of protein.

1. Animal sources: Milk, eggs, meat, fish, cheese etc.
2. Plant sources: Pulses, cereals, beans. nuts, soya bean etc.

DAILY REQUIREMENTS
 Infants <6 months: 2 gm/day
 Infants 6-12 months: 1.50 gm/day
 Child 1-3 yrs: 21 gm/day
 Child 4-6yrs: 29 gm/day
 Child 7-9 yrs: 40 gm/day Adolescents 13-15yrs Boys 67 gm/day
 Adolescents 13-15yrs girls 62 gm/day
 Adolescents 16-18yrs Boys 75 gm/day
 Adolescents 16-18yrs girls 60 gm/day
 Man: 60 gm/day
 Woman: 50 gm/day

DEFICIENCY DISEASES AND DISORDERS

 Protein deficiency malnutrition: Kwashiorkor (edema) and Marasmus (wasting) and also lead
to Marasmic Kwashiorkor.
FATS
 Composed of smaller units called fatty acids.
 Saturated fatty acids: All animal fats except fish oil.
 Unsaturated fatty acids: All vegetable oils except coconut and palm oils.
 Saturated fatty acids are cholesterologenic, i.e. they increase blood cholesterol level.

Functions
 Fats provide energy: 1 gram of fat provides 9 calories of energy.
 Dietary fats supplies essential fatty acids needed for growth and maintenance of the integrity
of the skin.
 They maintain our body temperature.
 Fats provide support for many organs in our body such as heart, kidneys, intestine etc.
FATS Sources
 Animal sources: ghee, butter, fat of meat, fish oils etc.
 Vegetable sources: groundnut oil, ginger oil, mustard oil, cotton seed and nut oil and coconut
oil etc.
Daily requirements
 Man: 20-60 gm
 Woman: 20-40 gm
Fats and diseases
 Obesity, Phrenoderma (rough and dry skin “toad skin”), Coronary Heart Disease (high
intake of saturated fats), Cancer (Some recent studies show that high intake of fats increase
the risk of colon and intestinal cancer) and Kwashiorkor
FOLIC ACID
 It is essential for DNA Synthesis.
 Needed for making red blood cells.

Sources: Green leaves, vegetables, liver, egg, pulses, cereals, nuts, whole grains and oil seeds.

Daily Requirements
 Adults: 100 micro grams per day.
 pregnant women: 300 micrograms
 For lactating women additional 150 micrograms.
 Children need 100 micrograms.
MINERALS

 Inorganic chemical elements present throughout the body in varying amounts.

 Act as co-factors of enzymes for metabolism.
 Form part of the structure of body tissues, such as bones, teeth and nails, blood, nerves and
muscles.
 Vital to physical and mental development. They also help protect the body against infections.
 Meat, fish, milk, cheese, green leafy vegetables and legumes provide most of the minerals
needed by the body.
Mineral Function

Calcium Mineralization of bones and teeth; regulator of many of the body’s biochemical
processes; involved in blood clotting, muscle contraction and relaxation, nerve
function, blood pressure and immune defenses.
Phosphor Mineralization of bones and teeth; part of every cell; ous used in energy transfer and
maintenance of acid-base balance.
Sodium Maintains normal fluid and electrolyte balance, assists nerve impulse initiation and
muscle contraction.
Chloride Maintains normal fluid and electrolyte balance.
Chromium Works with insulin and is required for release of energy from glucose.
Copper Necessary for absorption and use of iron in the formation of hemoglobin.

Fluoride Involved in the formation of dental enamel and prevents dental caries; involved in the
formation of teeth and skeleton and inhibits osteoporosis in old age.
Iodine As part of the two thyroid hormones, iodine regulates growth, physical and mental
development and metabolic rate. Iron Essential in the formation of blood; involved in
the transport and storage of oxygen in the blood and is a cofactor bound to several
non-heme enzymes required for the proper functioning of cells.

Sulfur Integral part of vitamins, biotin and thiamin, as well as the hormone insulin.
Zinc Essential for normal growth, development, reproduction and immunity.
Magnesium Involved in bone formation and tissue energy metabolism.

BALANCED DIET:

 A balanced diet is defined as one which contains a variety of foods in such quantities and
proportions that the need for energy, amino acids, vitamins, minerals, fats, carbohydrates
and other nutrients is adequately met for maintaining health, vitality and general well-being
and also makes small provisions for extra nutrients to withstand short duration of leanness. A
balanced diet is the accepted means to safeguard a population from nutritional deficiencies.

FOOD HYGIENE
  Food is the major source of infection and possible to contaminate by microorganism during
its production, handling, distribution, storing, and serving of all types of food. Basic concept
of food hygiene is to prevent food poisoning and food borne diseases.
FOOD HYGIENE

 Food hygiene can be defined as “ all condition and measures that are necessary during the
production, processing, storage, preparation and distribution of food to ensure that is safe,
sound, wholesome and fit for human consumption.”
- World Health Organization
 may be defined as sanitary science, which aims to produce food that is safe and good
keeping quality. It implies hygiene in production, handling, distribution and serving of all
kinds of foods.
 The primary aim of food hygiene is to prevent food poisoning and other food borne illness.
 Safe food:
Containing no harmful microorganism
Containing no parasites
Containing no toxin such afalotoxins
Containing no harmful chemical such as pesticides
 food and water became contaminated when micro organism are carried in food out by:
Hand; flies, cockroaches & other insects; rates, mites and other animals; and dirty
container and dishes.

MILK HYGIENE

Source of infection: dairy animal , human handling , environment.

Milk borne diseases:

 1. Infection of animals that transmits to man: Tuberculosis, Brucellosis, Staphylococcus
infection, Staphylococcus enterotoxin poisoning, Salmonellosis, Q fever , Anthrax, Cow pox,
foot and mouth disease, Leptosperosis, tick borne encephalitis.
 2. Directly transmitting disease to man from milk: typhoid, paratyphoid, cholera, shigellosis,
tuberculosis, viral hepatitis, diphtheria, staphylococcal, streptococcal food poisoning etc.
Cleanliness and safety of milk
 Production of clean and safe milk
 premises of cattle and sanitation of milking

Methylene Blue Reduction test: adding MB to milk and kept at uniform temp. of 370 c and observed
the blue colour

Pasteurization of milk: heating a milk to such temperature and for such period of time as are required
to destroy any pathogen that may present while causing minimal changes in the composition, flavor
and nutritive value. Three methods: Holder method, High temperature short time (HTST) method
and Ultra high temperature (UHT) method

Problems associated with unhygienic meat: Tape worm: Tinea solium, T. saginata, T. spiralis, F.
hepatica and Bacterial infection: Anthrax, actinomycosis and food poisoning.

Meat inspection: Purpose of ante-mortem rejection: exhaustion, pregnancy, sheep-pox,

brucellosis, febrile conditions, diarrhea, and other infectious diseases and while postmortem
rejection: cysticercus bovis, tape worm larva, liver fluke, abscesses, septicemia, parasitic and
nodular infection .

MEAT HYGIENE

The characteristics of good meat are:

1. Neither pink nor deep purple
2. Should be firm and elastic to touch.
3. Should not be excess of fluids which indicates oedema
4.Has an agreeable odour
5. Reaction should be acidic

The characteristics of ill animal are:

loss of appetite, offensive odour from breath, hanging head, slow movement, febrile, loss of gloss,
dry nostril or abnormal discharge, dull, watery and congested eyes, dribbling saliva, blown abdomen,
diarrhoea or blood in stool, nodules or wound in the skin.

Slaughter houses:
1. ___location: away from residential area
2. structure of the spot: clean floor and wall
3. disposal of wastes: no into public sewers, collected separately.
4. water supply: independent, adequate and continuous.
5. Examination of animals: antimortem and postmortem
6. Storage of meat: temp. <5 degree C, fly proof, rat proof.
7. Transportation of meat: fly proof and covered van.
8. No entrance of other animals

FISH AND EGG HYGIENE

FISH HYGIENE:
Problems by unhygienic fish: Tape worm, viral hepatitis, oysters, schistosomiasis, fish poisoning.

Sign of fresh fish are: it is in a state of stiffness or rigor mortis, the gills are bright red and the eyes
are clear and prominent.

EGG HYGIENE: salmonella can penetration from cracks and chances of contamination. Should be
clean without fecal matters.

Food Hygiene during preparation, processing and storage and consumption

Steps of preparation:
• Cleaning with water
• Chopping, cutting
• Frying, cooking Affects of food preparation:
• Loss of water soluble vitamins
• Loss of essential minerals
• Loss of digestibility, absorption and metabolic inefficiency

Processing and storage:

• Milling, packing, drying, transporting
• Processing of making jams, jelly, pickles and canned foods
• Additives
• Storing
Affects of processing on nutrients
• Loss of nutrients, Food toxicities, Indigestion, Damages and adulteration

Consumption
 Personal hygiene, Utensils, spoon and fork, handling, Employees with infectious diseases
and
 Employees with External infections like wounds, otitis media, and skin diseases.
Affects during consumption
• Infectious disease
 • Worm infestation
FOOD BORNE DISEASE


The term food borne disease defined as “A disease usually either infectious or toxic
in nature, caused by agents that enter the body through the ingestion of food.”
 Food borne disease can be classified as food borne infection and food borne
intoxicants.
FOOD BORNE INFECTION

Groups Diseases
Bacterial Diseases Typhoid fever, Paratyphoid fever, Salmonellosis, Staphylococcal intoxication,
Cl. Perfringens illness, Botulism, B cereus, Food poisoning, E coli Diarrhoea,
Streptococcal infection, shigellosis, Brucellosis etc.
Viral Hepatitis, Gastroenteritis Viral Diseases
Parasitic Disease Taeniasis, Hydatiosis, Trichinosis, Ascariasis, Amobiasis, Oxyuriasis

FOODBORNE INTOXICANTS

1. Due to naturally occurring toxin in some food

a. Letharism: due Beta oxalyl amino-alanine (neurotoxin) caused by consumption of khesari
daal.
b. Endemic asitis: due to pyrolizine alkaloid (hepatotoxin) caused by consumption of Crotolaria
(jhunjuniya).
c. Epidemic dropsy: due to sangunarine (hepatotoxins) caused by consumption of Argimone oil
(Argimona maxicana-prickly poppy).
2. Due to toxin produced by certain bacteria
a. Staphylococcus food poisoning
b. Batulism food poisoning
c. Bacilus cerus food poisoning
d. Cl. Perfringes food poisoning
3. Due to toxin produced by some fungi
a. Aflotoxin: caused by myotoxins produced by certain species of Asperigilus ( A. flavus & A.
parasiticus) during storage of food grains. Mostly it is potent hepatotoxins.
b. Ergotism: caused by ergot fungus (Cleviceps fusiformis) due to due consumption of infected
grains.
c. Fusarium toxin: Caused by consumption of food grains infected with fusarism.
4. Food borne chemical poisoning:
a. Heavy metal (Mercury: usually in fish),
b. Oil & petroleum derivatives and solvents.
c. Asbestos: certain types of fibrous materials
d. Pesticides residues (DDT, BHC, Malathion)
e. Migrant chemical from package materials (Cupper, Zinc & Antimony: leaching of containers by
acid foods).

 Food poisoning is an acute gastroenteritis caused by ingestion of food and drink either living
bacteria or their toxins or inorganic chemical substances and poisons derived from plants
and animals.
 It is characterized by:
History of ingestion of common food
Attack of many person at the same time
Similarity in sign and symptoms in the majority of cases
 It is of two types:
Bacterial: living bacteria or their toxins
Nonbacterial: chemicals, fertilizers, pesticides, mercury, cadmium, arsenic etc.

FATS
  Fats are composed of Carbon, hydrogen and oxygen.
 They are composed of smaller units called fatty acids.
 Some fats such as ground nut oil, gingerly oil are liquid at room temperature.
 Insoluble in water but soluble in organic compounds like ether, benzene or chloroform

CLASSIFICATION OF FATS
Fats are classified as
 Simple lipids: triglycerides
 Compound lipids: phospholipids
 Derived lipids: cholesterol

FATTY ACIDS
Fats yield fatty acids and glycerol on hydrolysis.
 Saturated fatty acids:

 Unsaturated fatty acids:

 Monounsaturated and
 Polyunsaturated fatty acids.
FATTY ACIDS
 All animal fats contain saturated fatty acids except fish oil.
 All vegetable oils contain polyunsaturated fatty acids except coconut and palm oils.
 Saturated fatty acids are cholesterologenic, i.e. they increase blood cholesterol level.
 Since high blood cholesterol is a risk factor for coronary heart disease, diet rich in preformed
cholesterol and saturated fat is to taken with caution after a certain age.

ESSENTIAL FATTY ACIDS

 Those fatty acids which cannot be synthesized by human body and derived only from food
are called EFAs.
 These are linoleic acid, arachidonic acid, linolenic acids and eichosapentaenoic acids.

FUNCTIONS OF FATS

 Fats provide energy: 1 gram of fat provides 9 calories of energy i.e., twice the number of
calories from carbohydrates and proteins.
 2. Carries of fat soluble vitamins: Vitamin A,D,E, and K.
 3. Dietary fats supplies essential fatty acids are needed for growth and maintenance of the
integrity of the skin.
 4. They maintain our body temperature.
 5. Fats provide support for many organs in our body such as heart, kidneys, intestine etc.
 6. Foods containing fats provides taste to diet.
SOURCES OF FATS
Dietary fats are derived from 2 main sources.

 1. Animal sources: ghee, butter, fat of meat, fish oils etc.

 2. Vegetable sources: various vegetable oils such as groundnut oil, ginger oil, mustard oil,
cotton seed and nut oil and coconut oil etc.