Science Behind Nutrition

CERTIFICATE IN FOOD & NUTRITION

MODULE – 1

INTRODUCTION TO NUTRITION

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

 

MODULE – 2

MACRONUTRIENTS

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

1. Simple lipids
2. Compound lipids
3. Derived lipids

i.Sterols

1. Fatty acids:

ON THE BASIS OF FATTY ACIDS

1. SATURATED FATTY ACIDS
2. UNSATURATED FATTY ACIDS
3. MONOUNSATURATED FATTY ACID (MUFA)

(II) POLYUNSATURATED FATTY ACID (PUFA)

A Omega – 3

B Omega – 6

3. ON THE BASIS OF REQUIREMENT
4. Essential fatty acids
5. Non-essential fatty acids
6. ON THE BASIS OF SOURCES

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

 

MODULE – 3

MICRONUTRIENTS

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:

1. Thiamin (B1)
2. Riboflavin (B2)
3. Niacin (B3)
4. Pantothenic acid (B5)
5. Pyridoxine (B6)
6. Biotin (B7)
7. Folate or ‘folic acid’ when included in supplements (B9)
8. Cyanocobalamin (B12)

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

 

MODULE 4

Energy, Dietary Fibre, Water

ENERGY

Definition

HUMAN BEINGS NEED ENERGY FOR THE FOLLOWING :

1. BASAL METABOLISM
2. METABOLIC RESPONSE TO FOOD
3. PHYSICAL ACTIVITY
4. OBLIGATORY ACTIVITIES
5. DISCRETIONARY ACTIVITIES
6. BODY SIZE
7. AGE
8. SEX
9. SLEEP
10. BODY COMPOSITION
11. FEVER
12. FEAR,ANXIETY,NERVOUS TENSION
13. UNDERNUTRITION AND STARVATION
14. HORMONAL BALANCE

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: