FOOD: Substance which nourishes the body.
The Science of Nutrition
INTEGRATED APPROACH TO NUTRITION
FACTORS INFLUENCING FOOD SELECTION
PHYSICAL AND PSYCHOLOGICAL ENVIRONMENT
EDUCATION,ECONOMICS AND CULTURE
PHYSIOLOGICAL FACTORS :
HUNGER
TASTE
AGE
SOCIO-CULTURAL : ROLE OF CULTURE
SOCIAL VALUE OF FOOD
TABOOS,RELIGION
PSYCHO-SOCIAL FACTORS
HEALTHY DIET VS UNHEALTHY DIET
WHICH ONE IS NUTRIONALLY GOOD ?
GOOD NUTRITIONAL STATUS
SIGNS OF GOOD NUTRITIONAL STATUS ARE
POOR NUTRITIONAL STATUS
FOOD EXCHANGE
FEATURES OF 9 FOOD GROUPS IN THE LIST
CARBOHYDRATES
CLASSIFICATION OF CARBOHYDRATES
MONOSACCHARIDES
Disaccharides
OLIGOSACCHARIDE
POLYSACCHARIDES
FUNCTIONS OF CARBOHYDRATES
DIGESTION AND ABSORPTION OF CARBOHYDRATES
Enzymes Involved
a-Amylases
Maltase
Lactase, maltase, and sucrase
METABOLIC PATHWAY OF CARBOHYDRATES
GLYCOLYSIS
GLUCONEOGENESIS
BLOOD REGULATION OF GLUCOSE
PROTEIN
FACTORS INFLUENCING PROTEIN REQUIREMENTS MEASURING QUALITY OF PROTEIN OF FOOD
PROTEIN EFFICIENCY RATIO
Digestibility coefficient
Biological value
Digestion of protein
THE NUTRITIVE VALUE OF PROTEINS CAN BE IMPROVED IN FOLLOWING WAYS
Mutual supplementation
ALL ABOUT SOURCES OF PROTEIN
EXCESS INTAKE OF PROTEIN MAY LEAD YOU IN
EXCESS PROTEIN BURDENS THE KIDNEY AND LIVER
FORMATION OF KIDNEY STONES
PROTEIN CONTENT OF FOOD
PROTEIN REQUIREMENTS
Fats
CLASSIFICATION OF Fats
i.Sterols
ON THE BASIS OF FATTY ACIDS
(II) POLYUNSATURATED FATTY ACID (PUFA)
A Omega – 3
B Omega – 6
Digestion of fats
LIPOLYSIS
KETOGENESIS
HYDROGENATED FATS
Trans fat
DEEP FRYING
FACTORS AFFECTING DEEP FAT FRYING
MAINTAINING QUALITY OF FRYING OIL
ABOUT FREE RADICALS, OXIDATIVE STRESS, AND ANTIOXIDANTS
VITAMINS
FAT SOLUBLE VITAMINS
A,D,E,K
SOURCES
FUNCTIONS
EFFECTS OF DEFICIENCY
TOXICITY
WATER SOLUBLE VITAMINS
TYPES OF VITAMIN B
There are eight types of vitamin B:
RDA
Food Source
Vitamin C
Scurvy Symptoms in our body
MINERALS
IRON
SOURCES
IRON FUNCTIONS
IRON DEFICIENCY
HOW TO INCREASE IRON ABSORPTION
CALCIUM
Source
CALCIUM FUNCTIONS
HYPOCALCEMIA & HYPERCALCEMIA
SODIUM
SODIUM FUNCTIONS
IODINE
SOURCES
FUNCTIONS
POTASSIUM
SOURCES
FUNCTIONS
MAGNESIUM
SOURCES
FUNCTION
ZINC
RDA
SOURCES
FUNCTION
ENERGY
Definition
HUMAN BEINGS NEED ENERGY FOR THE FOLLOWING :
ADDITIONAL ENERGY IS REQUIRED FOR THE FOLLOWING CONDITIONS
GROWTH
PREGNANCY
LACTATION
DIETARY FIBRE
COMPONENTS OF DIETARY FIBRE
CLASSIFICATION BASED ON WATER SOLUBILITY/FERMENTABILITY
PHYSICYO CHEMICAL PROPERTIES OF DIETARY FIBER
FOOD SOURCE
HOW FIBER WORKS
FATE OF DIETARY FIBER IN HUMAN DIGESTIVE SYSTEM
FERMENTAION OF FIBER IN COLON
COLONIC FERMENTATION
FACTORS AFFECTING UTILIZATION OF FERMENTABLE SUGAR ARE
SOLUBILITY
DIGESTIVE MOTILITY
ABSORPTION AND METABOLISM OF END PRODUCTS
SHORT CHAIN FATTY ACIDS
GASES
TYPE OF BACTERIA IN THE COLON THAT UTILIZE THE GASES PRODUCED AS A RESULT OF FERMENTATION
BENEFITS OF HAVING FIBER IN DIET :
Fiber promotes satiety
Fiber feeds the good bacteria
Fiber can help prevent leaky gut and constipation
HEALTH BENEFITS
Tips to Increase Fiber Intake
WATER
DISTRIBUTION
COMPOSITION
REQUIREMENTS
SOURCES
METABOLIC WATER
FOOD CHART (WATER CONTENT OF SOLID FOODS)
FUNCTIONS
PURIFYING WATER
Total Dissolved Solids (TDS)
WATER WITH MEALS
BALANCE
DEHYDRATION
Water deprivation
When excess water
Tips to Drink Water
Sit Down to Drink Water Rather than Standing
Avoid drinking All the Water at Once
Drink Room Temperature water, Warm is Even Better
Drink Only When You are Thirsty
Drink Water First Thing in the Morning
Drink Water Stored in Silver and Copper Vessels: