1. Ministry of Agriculture, Irrigation and Livestock Basic Nutrition Concepts 1

2. Objectives – Role of food in the body – Basic food and nutrition definitions – Energy balance – Quantity and Quality – Personal application 2

3. Why do we eat? Physical activity Mental activity Fight against disease Growth Giving life (pregnancy and breastfeeding) 3

4. What do you think of when you hear the word “NUTRITION”? NUTRITION HISTORICAL POLITICAL SOCIAL FOOD PRODUCTION ECONOMIC $ CULTURAL HEALTH

5. Definitions Food Nutrition Nutrients 5

6. 6 All foods are made up of nutrients: PROVIDE ENERGY Vitamins Micronutrients Protein Macronutrients Carbohydrate Fat Minerals WATER

7. Macronutrients Proteins- – Growth promoting foods – Source- animal origin (milk, eggs, fish, meat etc) and plants (pulses, beans etc) Carbohydrates- – Energy giving foods – Source (bread, rice, wheat, potatoes etc) Fat- – Energy giving foods – Source (animal fat, butter, cream, vegetable oils) 7

8. Micronutrients Vitamins – Role in the body- protection – Source- fruits and vegetables… Minerals – Role in the body- bone growth, cell function – Source – milk, meat, dark green vegetables… 8

9. Water is important because it composes 60-70% of the human body. Water helps the body – regulate body temperature – absorb nutrients from food – transport and process food – make blood, sweat, tears, & urine – clean out waste products 9Water But this must be safe (clean) water……

10. Energy Balance 10 Energy consumed Energy expended ENERGY BALANCE

11. 11 Energy expended Energy consumed ENERGY IMBALANCE = Weight loss

12. 12 Energy expended Energy consumed ENERGY IMBALANCE = Weight gain

13. Inadequate intake Quantity Quality Meeting energy needs 13

14. Practical work Handout 2.1 1. Please list ALL foods (and liquids) you had in the past 24 hours (Take 10 minutes) 2. Note type of nutrient a. Is this balanced? b. Was this a typical day? 14

15. A Balanced Diet Daily Quantity Quality Micronutrients Macronutrients Energy balance 15

16. Discussion What factors contribute to adequate intake in Afghanistan? a. Facilitators b. Barriers 16

17. Main Messages Enable optimal growth, development and health Public Nutrition approach Nutrients and role in body Optimal nutrition Adequate intake : quality and quantity Underlying reasons for inadequate intake 17