3. Dr M Abdul Razzaq Malik Assistant Professor Department of Community Medicine

4. Nutrition and Health

5. Whether knowledge about nutrition is necessary

6. ROLE OF NUTRIENTS IN HEALTH AND DISEASE People need many different nutrients to maintain health and reduce the risk of diet- related diseases. Nutritional Requirement These are different for each nutrient and also vary between individuals and life stages, e.g. women of childbearing age need more iron than men.

7. Nutritional Problems in Pakistan

8. What are nutritional problems in Pakistan? Define Nutritional Epidemiology Which nutrient is more deficient? What age group and sex is involved what is its prevalence and factors? What are dietary Constituents and proportion

9. Nutritional Problems Malnutrition is prevalent among people in Pakistan, 24 percent of the population is undernourished. United Nations Food and Agriculture Organization (FAO) state that 47.5 million people in Pakistan are not receiving proper nourishment.

10. Malnutrition in infants It is a serious problem in Pakistan, leading to high infant mortality. At a national level almost 40% of these children are underweight. Over half the children are affected by stunting and about 9% by wasting, major contributing factors are.

11. Major Causes The major causes of malnutrition are: Poverty, inadequate hygienic conditions, poor maternal nutrition Low literacy rate

12. POVERTY INCIDENCE IN PAKISTAN The proportion of poor families in the urban area is 30% and that in the rural area amounts to 40%. The underlying Factors are e.g., Unemployment, income inequality Inadequate access to basic services and resources, Socio-economic opportunities, Underdeveloped infrastructure, etc.

13. Imbalance Diet and Malnutrition In the Pakistani diet cereals remain the main staple food providing 62% of total energy. Compared to other Asian countries, the level of milk consumption is significant in Pakistan, the consumption of fruits and vegetables is considerable, the consumption of fish and meat remains very low.

14. Balanced Diet A balanced diet is one that gives the body the nutrition it needs to function properly, restoration and maintenance of health, for growth and development. carbohydrates, fats, proteins, vitamins, minerals, water and fiber should be taken in appropriate proportion and according to need fresh fruits and vegetables, whole grains, and animal are the major sources.

15. Nutritional Requirements The amount of each nutrient needed for maintenance of health is called the nutritional requirement. Some nutrients are needed in larger quantities than others. For example, protein is needed in gram (g) quantities. Vitamin C is needed in milligram (mg) quantities (1/1000 gram) and vitamin B 12 is needed in microgram (µg) quantities (1/1000000 gram).

16. Factors Individual requirements of each nutrient are related to: person’s age, gender, level of physical activity state of health.

17. Energy Requirement children ages 2 to 8: 1,000 to 1,400 KCal active women ages 14 to 30: 2,400 sedentary women ages 14 to 30: 1,800 to 2,000 active men ages 14 to 30: 2,800 to 3,000 sedentary men ages 14 to 30: 2,000 to 2,600 active men and women over 30: 2,200 to 3,000 sedentary men and women over 30: 1,800 to 2,200

18. Nutrients and its types These nutrients are necessary for the body to function properly. protein, 7 to 15% fat, 10 to 30% carbohydrates, 65 to 80% vitamins, minerals water fiber

19. Balanced Diet For An Average Adult Protein =50 grams Fat = 70 grams Carbohydrates = 310 grams Sugars = 90 grams Sodium (salt) = 2.3 grams Dietary Fiber =30 grams Saturated Fatty Acids =24 grams

20. Protein Protein is the major structural component of cells and is responsible for the building and repair of body tissues. Protein is broken down into amino acids, which are building blocks of protein. Nine of the 20 amino acids, known as essential amino acids, must be provided in the diet as they cannot be synthesized in the body. lean protein sources such as low-fat meat, dairy, beans or eggs.

21. Carbohydrates Carbohydrates are the main energy source for the brain. Without carbohydrates, the body could not function properly. Sources include fruits, breads and grains, starchy vegetables and sugars. Whole grains and fruit are full of fiber, which reduces the risk of coronary heart disease and helps maintain normal blood glucose levels.

22. Fats Four types of dietary fats react differently inside the body.dietary fats Saturated Fat Monounsaturated Fatty Acid (MUFA) Polyunsaturated Fatty Acid (PUFA) Trans Fat Fat is an energy source that when consumed, increases the absorption of fat-soluble vitamins including vitamins A, D, E and K.

23. Cont…. Saturated fat increases the level of LDL cholesterol (bad cholesterol) in blood, which in turn increases the risk of heart diseasecholesterol unsaturated fatty acids (MUFA and PUFA) lower LDL level.MUFAPUFA Trans fats are considered to be more harmful than saturated fats as they not only increase LDL level but also reduce HDL (good cholesterol) level.

24. Energy difference in Veg. Ghee & Oil

25. Fat Content in Vegetable or Cooking oil: ❖ Lipids at room temperature that are solid are called fats while those that are liquid are called oils.fats ❖ Fat is considered to be an energy dense nutrient as one gram of fat contains 9 KCal of energy.energy ❖ Oils and fats have saturated, mono unsaturated (MUFA), poly unsaturated (PUFA) and essential fatty acids (EFA).

26. Cont….. ❖ Safflower oil, sunflower oil, corn oil, soybean oil and fish are rich sources of polyunsaturated fatty acid.fish ❖ Omega-3 fatty acid is a type of PUFA that helps reduce the risk of heart disease, maintain normal heartbeat, lower high blood pressure, and develop fetal brain. Omega-3 fatty acidblood pressure