Basic concepts of Food and Nutrition

Contents

• Introduction to Nutrition

– Definitions

– Changing Concept of food & Nutrition

– Historical mile stones in Nutrition

• Role of nutrition in maintaining health

• Factors affecting food and nutrition: socioeconomic, cultural, tradition, production,system of distribution, life
style and food habits etc.

• Role of Health Care Professionals in food and Nutrition

INTRODUCTION

• Nutrition, nourishment, or aliment refers to the nurturing of our body to keep it healthy and functioning as it
is supposed to do. Nature has provided a variety of foods for man to consume and be healthy. We consume
food for maintenance of health, growth and to develop greater resistance against infections.

• Nutrition as a science was found by Lavoiser (the father of chemistry and also the father of nutrition)towards
the end of 18nth century.

• The science of nutrition is one of the youngest of the sciences.

Describe the concepts of nutrition

FOOD: Food is the material consisting essentially of protein, carbohydrate, and fat used in the body of an
organism to sustain growth, repair, and vital processes and to furnish energy; also: such material together with
supplementary substances (as minerals, vitamins, and condiments)

NUTRITION: Nutrition is an art and also a science. Nutrition is defined as “the science of foods, the nutrients
and other substances, they are in action, interaction and balancing in relation to health and disease.”

HEALTH: Health is a state of complete physical, mental, and social well-being and not merely the absence of
disease or infirmity. – World Health Organization

NURSING: Nursing is "the unique function of the nurse is to assist he individual, sick or well, in the
performance of those activities contributing to health or its recovery (or to peaceful death) that he would
perform unaided if he had the necessary strength, will, or knowledge, and to do this in such a way as to
strength, will or knowledge, and to do this is such a way as to help him gain independence as rapidly as
possible". - Virgnia Henderson

CHANGING CONCEPTS OF NUTRITION

• The essential nutrients, proteins, fats and carbohydrates have been recognized in the early19nth century.

• Specific Nutritional disorders were identified such as protein energy mal nutrition, Vitamin A deficiency,
Endemic goiter, Nutritional Anemia, Nutritional blindness etc. and measures were found to prevent and contol
these disorders.
• The science of Nutrition was extended to other fields like agriculture, animal husbandry, economics and
sociology. This led to “green revolution” and “white revolution” and increased food production.

CHANGING CONCEPTS OF NUTRITION

• During recent years the science of nutrition has extended to Nutritional epidemiology.

• The old concept of “the health sector alone is responsible for all nutritional problems” is now realized that a
broad multi factorial and integrated approach of sectors is essential to solve today’s nutritional problems.

• The main objectives of the National Health Policy are:

❖Promotion of proper nutritional status of individual, families & communities

❖Prevention of nutritional deficiency disorders.

❖Maintenance of the health of the individuals

❖Supplementation of essential nutrients to all the vulnerable groups

❖IEC related to healthy Nutrition.

Explain the history of nutrition.

• In pre-agricultural era, entire mankind consumed meat as early man was a hunter. Possibly he ate from
plants sources which grew in the wilderness.

• With the advent of agriculture as an outcome of civilization, man acquired the ability to cultivate what he
wanted, as by now he was influenced to some extent by the selection of the food that he wanted to eat.

• The Bible, Book of Daniel - Daniel was captured by the King of Babylon and had to serve in the King's court.
Daniel objected to being fed fine foods and wine, saying he preferred vegetables, pulses and water. The chief
steward reluctantly agreed to a trial, comparing Daniel's dietary preference to those of the court of the King of
Babylon. For ten days Daniel and his men had their vegetarian diet, while the King's men had theirs. The trial
revealed that Daniel and his men were healthier and fitter, so they were allowed to carry on with their diet.

History Contn...

• 400 B.C: Hippocrates (Greece, ca460BC - ca370BC) the “Father of Medicine” stated that everybody is same,
no matter what they have been eating, or where they have lived. He also said “A wise man should consider
that health is the greatest of human blessings”. Hippocrates is also famous for having said "Let thy food be thy
medicine and thy medicine be thy food."

• 400 B.C: Foods were often used as cosmetics in the treatment of wounds. One story describes the treatment
of eye diseases, now known to be due to Vitamin A deficiency, by squeezing the juice of liver onto the eye.
Vitamin A is stored in large amounts in the liver.

• 1500’s: Scientist and artist Leonardo Da Vinci compared the process of metabolism of the body to the
burning of a candle.

History Contn...

• Antoine Lavoisier (France, 1743-1794) - became known as the father of chemistry and also the father of
nutrition. He became famous for the statement "Life is a chemical process". He also designed the
"calorimeter", a device which measured heat produced by the body from work and consumption from
different amounts and types of foods.
• Christiaan Eijkman (Holland, 1858-1930) - a famous physician and pathologist (doctor who identifies diseases
by studying cells and tissues under a microscope). He noticed that some of the people in Java developed
Beriberi, a disease which leads to heart problems and paralysis.

• Dr. James Lind (Scotland, 1716-1794) - a pioneer on hygiene in the Scottish and Royal (British) navies. He
stressed the importance of good ventilation, cleanliness of sailor's bodies, clean bedding, below deck
fumigation, fresh water by distilling sea water, and the consumption of citrus fruits to prevent and cure scurvy.

History Contn...

• Dr. William Beaumont (USA, 1785-1853) - a surgeon in the US Army. He became known as the Father of
gastric physiology for his research on human digestion. He stated that

✓The stomach is not a grinder.

✓There is no internal "spirit" selecting good purpose foods one way and discarding bad purpose foods to
waste.

✓Digestion occurs because of digestive juices which are secreted from the stomach.

✓Foods are not digested separately and sequentially, but rather all the time and at different rates.

✓Stomach rumblings are caused by stomach contractions, and nothing else.

✓Fat is digested slowly.

History Contn...

• Early 1800’s: It was discovered that foods are composed primarily of four elements: Carbon, Nitrogen,
Oxygen and methods were developed for determining the amounts of these elements.

• 1840: Justus Liebig, Germany, a pioneer in early plant growth studies, was the first to point out the chemical
make up of carbohydrates, fats and proteins.

• Dr. Stephen Babcock (USA, 1843-1931) – an agricultural chemist. He is known for his Babcock test

which determines dairy butterfat in milk and cheese processing. He is also known for the single-grain
experiment that eventually led to the development of nutrition as a science.

History Contn...

• Joule (1818-89) - 1850 the English physicist Joule (1818-89) proved that heat and energy were
interchangeable entities and that one could be measured in terms of the other.

• 1912: Dr. Casmir Funk was the first to coin the term “Vitamins” as vital factors in the diet.

• 1925 - Edwin B. Hart discovered that trace amounts of copper are essential for iron absorption.

• 1927 - Adolf Otto Reinhold Windaus synthesized Vitamin D, for which he won the Nobel Prize in Chemistry.

• 1928 - Albert Szent-Györgyi isolated ascorbic acid (Vitamin C). In 1932 he proved that it was Vitamin C by
preventing scurvy. In 1937 he synthesized Vitamin C and won the Nobel Prize.

History Contn...

• 1930s - William Cumming Rose identified essential amino acids which the body cannot synthesize, but which
are necessary protein components.

• 1935 - Eric John Underwood and Hedley Marston discovered the necessity of cobalt. They were not working
together - the discoveries were made independently.

• 1936 - Eugene Floyd Dubois demonstrated that school and work performance is linked to caloric intake.
• 1938 - Erhard Ferhnholz discovered the structure of Vitamin E, which was later synthesized by Paul

Karrer.

• 1940s: The water soluable B and C Vitamins were identified.

History Contn...

• 1941 - The National Research Council (USA) set up the first RDAs (Recommended Dietary Allowances).

• 1992 - The Department of Agriculture (USA) set up the Food Guide Pyramid, which was to be

subsequently criticized by nutritionists throughout the world for different reasons.

• 1992 - Integrated Development Foundation (IDF) was formed.

• 2002 - A link between violent behavior and nutrition was revealed in a Natural Justice study (USA).

• 2005 - Researchers found that the adenovirus is a cause of obesity, as well as bad nutrition.

BRIEF HISTORY OF NUTRITION IN INDIA

• Until World War I the significance of nutrition was

recognized by a relatively small group of scientists and

physicians.

• Some progresses were stimulated by national

emergencies like inadequate Food Production, series

of Famines, florid Nutritional Deficiency Disorders like

Beriberi, Pellagra and Scurvy, Severe under-nutrition

and malnutrition among children, High infant and

child mortality rates, Very low literacy levels and

nutritional awareness. Others depended on technical

development of the supporting sciences. Nutrition

research in India, as beri – beri inquiry was started in

1918, under the guidance of Sir Mc Carrison at

Coonoor in South India.

History Contn...

• At Hyderabad called National Institute of Nutrition

(NIN) was set up. This national institute comes under

the Indian Council of Medical Research (ICMR).

• The Constitution of India states explicitly in Article 47

that the "State shall regard the raising of the level of

the nutrition and the standard of living of its people

and the improvement of public health among its

• The "Green Revolution" did help the country in

overcoming the famines. The country succeeded in

eliminating classical nutritional deficiency syndromes

like Cardiac Beriberi, Pellagra, Scurvy. Kwashiorkar of

the classical kind and Kerotomalacia which used to

be a major cause of nutritional blindness in children

during 1960s, have almost disappeared.

History Contn...

• The Infant Mortality Rate (IMR) reduced from 146 in

1951-61 to 67.6 in 1999. The Under 5 Mortality Rate

has reduced from 236 in 1960 to 105 in 1998.

Maternal Mortality Rate (MMR) has reduced from

570 per 1,00,000 in 1990 to 408 in 1998.

• During 1960s the Food and Nutrition Board (FNB) was

established in the Department of Food, Ministry of

Agriculture.

• Applied Nutrition Programme, highlighting production

of protective foods through home gardens, school

gardens, poultry farms, demonstration and promoting

consumption and National Goiter Control Programme

for addressing the problem of Goiter in SubHimalayan Region through iodisation of salt were

launched in 1962.

History Contn...

• The Crash Feeding Programme (Special Nutrition

Programme) was launched in 1970 for bridging the

energy and protein gap in daily diets of pre-school

children in urban slums, tribal areas and backward

rural areas.

• Recognizing the multi-faceted problem of

malnutrition, the Integrated Child Development

Services (ICDS) Scheme was launched on 2nd

October, 1975. Universal Immunisation Programme,

through poverty alleviation programmes, public

distribution of food, health and family welfare

measures, adult education, were among the

important indirect nutrition interventions

undertaken by the Government.

History Contn...

• The adoption of National Nutrition Policy (NNP) by

the Government under the aegis of the Dept. of

Women & Child Development in 1993.

• The Nutrition Policy recognized that "Nutrition

affects development as much as development effects

nutrition".

• A National Plan of Action on Nutrition (NPAN)

highlighting the role of 14 concerned sectors of the

Government was announced in 1995.

• The India Nutrition Profile, giving the district-wise

picture of malnutrition from 187 districts of 18

States/Union Territories was released in July, 1998.

History Contn...

• A Task Force on Micronutrients (Vitamin ‘A’ and

Iron) was constituted in 1995 for accelerating the

control of Vitamin ‘A’ and Iron deficiencies.

• A Food and Nutrition Council (FNC) was constituted

in November 1997

• The National Rural Health Mission (NRHM), a

National effort at ensuring effective healthcare,

especially to the poor and vulnerable sections of the

society was launched (on 12th April, 2005in India

for a period of seven years ))2012-2005(

throughout the Country with special focus on

nutrition for vulnerable groups, supplementary

feeding, rehydration therapy etc..

nutrition in maintaining

health.

RELATION BETWEEN NUTRITION AND HEALTH

1. Achievement of optimal growth and development,

reflecting the full expression of one’ s genetic potential.

2. Maintenance of the structural integrity and functional

efficiency of body tissues necessary for an active and

productive use.

3. Mental well-being

4. Ability to withstand the inevitable process of aging with

minimal disability and functional impairment.

5. Ability to combat diseases such as

a. resisting infections (immunocompetence)

b. preventing the onset of degenerative diseases

c. resisting the effect of environmental toxins/ pollutants

FUNCTIONS OF FOOD AND NUTRITION

1. Good Nutrition Provides Energy

2. Good Nutrition Provides Raw Materials

3. The "Little Helpers"

4. Good Nutrition Means Good Health

5. Prevention of Infections

6. Body development and maintenance

7. Nourishing and caring

8. Social functions of food

9. Psychological functions of food

STATES OF NUTRITION

Optimal Nutrition: The term "Optimum Nutrition" can be defined

as eating the right amounts of nutrients on a proper schedule

to achieve the best performance and the longest possible

lifetime in good health, assuming that external negative

influences like accidents and infectious diseases can be

avoided.
Mal Nutrition: Malnutrition is a broad term which refers to both

undernutrition (sub nutrition) and over nutrition. Individuals

are malnourished, or suffer from under nutrition if their diet

does not provide them with adequate calories and protein for

maintenance and growth, or they cannot fully utilize the food

they eat due to illness.

Over Nutrition: Over nutrition is frequent or habitual over

consumption of nutrients by eating too much food to the point

that it becomes dangerous to the health.

Under Nutrition: Under nutrition is the opposite of over nutrition,

meaning that it is a nutrient deficiency from not eating enough

food.

What are the factors

affecting food and

nutrition?

DETERMINANTS OR THE FACTORS AFFECTING

FOOD AND NUTRITION OF AN INDIVIDUAL

• Development

• Gender

• Genetics

• Beliefs about Food

• Experience

• Personal Preference

• Nutritional habits

• The quality of food

• The quantity of food

• The efficiency of our digestive system

• Biochemical availability

• Nutritional requirements

• A person activity level

• Education

• Health

• Disease
• Family

• Knowledge about nutrients

• Status of the women

• Appetite

• Deficiency of nutrients

• Other factors e.g,. Recreationalactivities, drugs,

smoking and drinking

ROLE OF NURSE AND OTHER HEALTH CARE

PROVIDERS IN NUTRITION

✓ Assess the nutritional status of the individual, family and

community

✓ Analyze the nutritional demands of the individuals.

✓ Determine the factors influence the nutritional status like

BMI, age, sex, education, socio economic status, culture,

availability of nutrient rich foods while planning the meal.

✓ Conduct a nutritional surveillance of the community to

know the health status of the community.

✓ Plan and provide a nutritional health education

programme.

✓ Encourage the health professionals to participate actively

in the nutritional programmes.

✓ Create awareness among the public about nutritional

supplementation programmes.

✓ Special consideration should be given for the vulnerable

groups in providing care.

✓ Demonstrate the preparation of nutritional recipes and

therapeutic diets.

✓ Encourage women to grow kitchen gardens.

✓ Help them in choosing, storing and preparing the

nutritionally rich foods.

✓ Maintain records and reports of nutritional surveys and

identified cases of nutritional deficiencies.

✓ Conduct inservice education programmes for health care

professionals related to nutritional related trends and

issues.

✓ Participate in research activities and develop nutritional

knowledge so as to improve the health status of the

community.

•Explain the National

nutritional policy.

National Nutritional Policy

The nutrition policy of 1993 outlines the nutritional

status of India and the importance of such a document.

At the time in 1993 there were already a number of

mechanisms in place to address the issue of malnutrition and under-nutrition such as the Integrated

Child Development Services (ICDS), Special Nutrition

Programme, and Wheat Based Nutrition Programme etc.

The policy outlines a few additional provisions to ensure

proper nutrition of all populations.

Objectives:

•To reduce the incidence of severe (8.7 per cent) and moderate

(43.8 per cent) malnutrition by half by the year 2000 A.D.

• All adolescent girls from poor families to be covered through the

ICDS by 2000 A.D. in all CD blocks of the country and 50% of urban

slums

• To increase per capita availability of 215Kg, for that , to achieve

production targets of 230 MT by 2000

•At least 100 days of employment created for each rural landless

family, employment opportunities in urban slum dwellers and

urban poor

•Distribution of iodized salt to cover all endemic areas

• Nutritional blindness to be completely eradicated by 2000 A.D.

• To expand the Nutrition intervention net through ICDS so as to

cover all vulnerable children in the age group 0 to 6 years.

Term Goals)

Direct interventions – short term:

•Ensuring proper nutrition of target groups

•Expanding the safety net for children – proper

implementation of universal immunization, oral rehydration

and ICDS services

•Growth monitoring in 0-3 year age group

•Nutrition of adolescent girls to enable them to attain safe

motherhood

•Nutrition of pregnant women to decrease incidence of low

birth weight

•Food fortification

•Provision of low cost nutritious food

•Combating micro nutrient deficiency in vulnerable group

Indirect policy interventions – long term:

•Food security – ensuring production of 215kg of food grains per

person per year

•Improving dietary pattern

•Improving purchasing power of rural and urban poor by public

food distribution system

•Nutrition education

•Land reforms

•Prevention of food adulteration

•Nutritional surveillance

•Health and Family welfare

•Research

•Minimum wage administration

•Communication

•Community participation

•Equal remuneration for women

•Improvement of literacy, especially for women

•Improving the status of women

problems of India

Nutrition Problems in india

Under Nourishment Results:

•Protein Energy Malnutrition

•Micro nutrient deficiency includes- Iron

Deficiency Anemia, Iodine Deficiency Goitor and

cretinism, Vit A deficiency

•Low Birth weight Children's

•Endemic fluorosis

•Lathyrism

•Obesity

Explain the

Classification of

foods.

Classification of food

❑ Energy yielding foods: Rich CHO and

Fat includes cereals,, roots and tubers,

dried fruits, , oils, butter , ghee etc

❑Body Building food: Food rich in

protein includes milk, egg, meat,

soybean, pulses etc

❑Protective foods: food rich n protein

and vitamins

Define food standards and

explain various food standards.

Explain with examples, food

standardization system in India.

Food Standards

What is food adulteration?

he addition of non permitted foreign matter to food or

the removal of certain ingredients from food is called

food adulteration
Types of food adulteration

Intentional food adulteration It is a purposeful act done

by adulterator who intends to earn huge profits. Eg. Use

of excess water, colour etc.

Incidental adulteration Happens due to lack of

knowledge, carelessness, or lack of facilities. Eg

pesticides, germ infestation etc

What is food quality?

It is defined as that which makes a thing what it

is, its nature, kind, property, status, grade of

goodness and excellence

What are food standards?

Food standards are something that are set up

by experts or an authority for measuring

quantity, weight, extent, value and quality of a

substance

Food standards in India

They are formulated along the lines of codex alimentarius.

1. Compulsory standards

2. Voluntary standards

Compulsory standards

•The prevention of food adulteration act(PFA) 1955

•Essential commodities act 1954. Various orders fall under this :

• Fruit Products Order (FPO) regulated by Ministry of food

processing Industries

• Meat Products Order (MPO) 1973 regulated by the

Directorate of Marketing and Inspection

•Milk and Milk Products Order 1992: cover the sale , purchase and

distribution of milk and milk products

•Solvent extracted oils, flour control order, vegetable products order 1976. the license is granted by the
Ministry of Civil Supplies Consumer Affairs and Public Distribution . It controls the market price of Vanaspati.
(dalda)

• Standard on weights and measures 1977. Voluntary standards

and ordinary. The “Agmark” label is an assurance of quality. It also helps settle disputes between buyers and
sellers.

• Bureau of Indian Standards(BIS). Indian Standards Institute (ISI) is responsible for laying BIS. These standards
are evolved after chemical, biological and physical assessment of the product to be marketed.

Role of Nurse in Nutrition

❖ Assess nutritional health needs

❖Nutritional surveillance

❖Health education

❖Nutritional supplementation

❖National nutrition programmes

❖In service education, training

❖Special care for vulnerable groups

❖Community participation

❖Referrals

❖Records and reports

❖Participate in research

❖Evaluation

Assignment:Describe the role of food and its medicinal value. THANK YOU