2. BALANCED DIET

7. BALANCED DIET
Diet which provides all the five basic nutrients in a quantity which ensures healthy life is known as Balanced diet.
These are :
Carbohydrates
Fats
Proteins
Vitamins and
Minerals

8. The Food Pyramid

9. The Food Pyramid

10. Nutrient Pool

11. Water
Water of course is another important essential nutrient required for normal metabolism of all the essential five.

12. Water Solvent in which the chemistry of life occurs
Cell chemistry occurs in an aqueous medium
Water carries essential nutrients to cells
Water carries metabolic wastes away from cells
Hydrolysis & dehydration reaction
Stabilizes body temperature.

13. Requirement of carbohydrates in diet
55 to 65% of the total food calories should come from carbohydrates.
A moderately active man requiring 3000 C per day, should take about 450 grams carbohydrates daily.
But poorer sections of the population derive more than 85% of the food calories from carbohydrates.

14. Role of carbohydrates in diet
The effect on protein metabolism is of a specific nature, not shared by other substances, e.g. fats, alcohol and not related to its calorigenic action.
This is referred to as "protein sparing action of carbohydrates".

15. B-vitamins Requirements
With diets rich in CHO, the requirements for vitamins, particularly thiamine (vit B1) increases because of the essential role of these in carbohydrate metabolism.

16. Role of Cellulose Celluloses are polysaccharides found in plants.
They are indigestible by human beings as there is no enzyme in our GI tract which can split  l - 4 linkage.

17. Health Benefits of Fiber
Helps control blood sugar
Helps lower cholesterol
Helps prevent diverticulitis
How Much?
25–35 g per day from food
No more than 50 g

18. In general, diet rich in fiber improves:
Bowel motility
prevents constipation
decreases reabsorption of bile acids
Thus lowering cholesterol level and improves glucose tolerance

19. PROTEIN-ENERGY MALNUTRITION (PEM)
It is the most widespread nutritional problem in developing countries.
It is predominantly affecting children.
The prevalence rate varies from 20-50% in different areas depending on socio-economic status and level of education and awareness.

20. Marasmus
At one end of the spectrum of malnutrition is Marasmus ( "to waste"), which results from a continued severe deficiency of both dietary energy and proteins (primary calorie inadequacy and secondary protein deficiency).

21. If food is not properly absorbed, certain forms of mal-nutrition are seen. (Marasmus)

22. Kwashiorkor
At the other end of the spectrum is kwashiorkor, where isolated deficiency of proteins along with adequate calorie intake is seen.
Kwashiorkor means "sickness the older child gets, when the next child is born", a term from the local language of Ga tribe of Ghana.
A classification by WHO is based on body weight as a percentage of standard body weight

25. Fats act as a concentrated source and store of energy

26. Functions of Lipids Structural components of bio-membrane
(phospholipids and cholesterol
Provide insulation against changes in external temperature (subcutaneous fat)
Give shape and contour to the body
Protect internal organs by providing a cushioning effect (pads of fat)

27. Act as metabolic regulators
(steroid hormones and prostaglandins)
Act as surfactants, detergents and emulsifying agents. (Bile salts)
Act as electric insulators in neurons (Mylen Sheath)
Help in absorption of fat soluble vitamin. (ADEK)

28. RDA FOR VISIBLE FAT ADULTS 20 g/day (10% of Caloric Requirement)
In pregnancy g/day
During lactation 45 g/day

29. Dietary sources of Fatty Acids
A significant fraction of FA ingested is contributed by either long chain saturated fatty acids (SFA) e.g. palmitic and stearic or
Mono unsaturated fatty acids (MUFAs) e.g. (oleic and palimitoleic)

30. Poly Unsaturated Fatty Acids (PUFAs)
These are present in vegetable oils and fish oils . They belong to essential fatty acids.
The omega-3 fatty acids from fish oils decrease the plasma lipoproteins, (VLDL and LDL) and thereby decrease the risk of coronary artery disease.

31. Consuming enough omega-3s improves
Cellular function
Normal metabolism
Immune activity

32. Fish oil is good for the heart – Proven benefits
Reduces triglycerides %
Reduces risk markers – C – reactive protein (CRP)
Improves healthy blood flow - key to good heart health
Improves heart related health outcomes
Excellent safety profile