NUTRITION Dr. Sarita Mangukiya ASSISTANT PROFESSOR BIOCHEMISTRY, GMCS

Estimated Average Requirement (EAR): The EAR is the average daily nutrient intake level estimated to meet the requirement of one half of the healthy individuals in a particular life stage and gender group

Recommended Dietary Allowance (RDA): The RDA is the average daily dietary intake level that is sufficient to meet the nutrient requirements of nearly all (97–98%) the individuals in a life stage and gender group.

Adequate Intake (AI) The AI is set instead of an RDA if sufficient scientific evidence is not available to calculate an EAR or RDA. The AI is based on estimates of nutrient intake by a group (or groups) of apparently healthy people that are assumed to be adequate.

Tolerable Upper Intake Level (UL) The UL is the highest average daily nutrient intake level that is likely to pose no risk of adverse health effects to almost all individuals in the general population

Effects of Nutrient Intakes on Physiological Function Adapted from: The Surgeon General’s Report on Nutrition and Health, % 50% 0% 25% 75% Marginal Optimal Deficiency Excess Physiological Function

Calorie value of a food measured by the heat liberated by its complete combustion in a calorimeter. CHO : 4.1 kcal/gm Lipids : 9.45 kcal/gm Proteins : 5.65 kcal/gm..

Physiological value Some amount unabsorbed. CHO : 98% Lipids: 95% Proteins: 92%

CHO : 4.1 kcal/gm Lipids : 9.45 kcal/gm Proteins : 5.65 kcal/gm. CHO: 4 kcal/gm Lipids: 9 kcal/gm Proteins: 4 kcal/gm

Total energy requirement used in following ways:

BMR: BASAL METABOLIC RATE Energy required by an awake individual during physical, emotional, and digestive rest. Males : 1800Cal Females: 1300 Cal

Factors affecting BMR: – Body size & weight – Age & sex – Temperature or climate(eskimos vs …) – nutritional status (starvation) – Endocrine status- thyroid – Climate – Lifestyle (atheletes) – fever

Total energy requirement used in following ways: BMR SDA Physical activity + Growth, lactation, pregnancy

Specific Dynamic Action(SDA) Increase heat production or increase in metabolic rate following the intake of food. PROTEINS: 30% LIPIDS: 12% CHO: 5% MIXED DIET: 10%

● Click to edit the outline text format – Second Outline Level ● Third Outline Level – Fourth Outline Level ● Fifth Outline Level ● Sixth Outline Level Seventh Outline LevelClick to edit Master text styles – Second level ● Third level – Fourth level ● Fifth level PHYSICAL ACTIVITY: – DURATION & SEVERITY OF MUSCULAR WORK – LIGHT / MODERATE / HEAVY – Occupational + non-occupational acitivities. Non occupational Light activityModerate activity Heavy activity Sitting, standing kcal, shaving, bathing, dressing walking 3 - 4, cycling , running 8, walking stairs Cobbler, postman, tailor, executive, clerk, teacher, housewife, nurse, lab worker – kcal Plumber, carpenter, welder, fisherman, potter, mason, laundry worker, tennis or cricket player – Kcal Stone mason, coal miner,blacks mith, rickshaw puller, porter, footballer, weightlifter, swimmer, mountaineer 6 – 10 Kcal Kcal / kg / hr

Dietary Carbohydrates Available carbohydrate Unavailable carbohydrate- Daily requirement for men- 38 gm/day For Women- 25 gm/day Glycemic Index

Importance of Protein Protein sparing effct Quality of protein Nitrogen Balance RDA- 1 gm/kg body weight, Increase during Pregnancy, lactation and in children