HEALTH AND NUTRITIONAL ASPECTS OF PULSES

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HEALTH AND NUTRITIONAL ASPECTS OF PULSES
Dr. G.N.V.Brahmam, M.B.,B.S., D.P.H., Deputy
Director National Institute of Nutrition Jamai-Osm
ania (P.O), Hyderabad 500 007
Phone (O) 91- 040 - 27019141 (Telefax)
27008921- 27 Ext.286 (PABX)
(R) 27208711 E-mail
gnvbrahmam_at_yahoo.com
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HEALTH AND NUTRITION
HEALTH is a state of complete physical,
mental, and social well being and not
merely absence of disease or
infirmity
- - - WHONUTRITION
is a process of ingestion of food,
digestion, absorption, assimilation,
and utilization of various nutrients
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MALNUTRITION .. a pathological state that
results from ingestion of one or more nutrients,
either in excess or deficient quantities over a
period of time. Undernutrition Due to
deficient intakes Overnutrition Due to
excess intakes
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SIGNIFICANCE OF NUTRITION

• Normal Growth, development and functions
• Epidemiological data reveals strong association
  
• between undernutrition and morbidity
• mortality.
• Chronic degenerative disorders such as
• coronary heart disease, hypertension, Type 2
• diabetes, certain types of cancers, etc. are
  
• related to diet and nutritional status
• Undernutrition in early Childhood is associated
  
• with chronic degenerative disorders in later
  life

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SIGNIFICANCE OF NUTRITION (Contd.)

• Consumption of foods rich in dietary fiber, anti
  
• oxidants etc., is associated with reduced risk
  of
• certain types of cancers.
• Obesity and overweight are also associated with
• Increased risk of developing cancer of the
  breast,
• colon, endometrium, gallbladder, esophagus,
• pancreas, kidney, etc.

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DETERMINANTS OF NUTRITIONAL STATUS
Demographic factors
Agro-climatic factors
Disasters
Socio-economic factors

• Population
• Family Size
• Urbanisation

• Food production
• Land Ownership
• Type of land
• Rain fall
• Geographic conditions
• Agricultural techniques
• Use of hybrid seeds
• Use of fertilizers

Drought/Floods Wars

• Religion
• Community
• Occupation
• Income

H H FOOD SECURITY
Availability of participation in developmental
programmes
Physiological factors
Pregnancy Lactation Breast feeding
practices Infant child Feeding practices
FOOD INTAKE

• PDS
• Rural Dev. Prog.
• Employment
• generation prog.

Socio-cultural factors

• Illiteracy
• Ignorance
• Taboos

NUTRITIONAL STATUS
Pathological Conditions

• Infections
• Diarrhoeas
• Resp. Infections
• Malaria
• Others
• Infestations
• Hook worms
• Round worms
• Giardiasis etc.,

Environmental factors

• Environmental sanitation
• Personal hygiene
• Safe drinking water

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HOUSEHOLD FOOD SECURITY Ability of the Household
to access food which is culturally acceptable and
adequate in terms of quality, quantity and safety
for all members of the household throughout the
year, in order to ensure active and healthy life
HOUSEHOLD FOOD INSECURITY Presently or potential
inability to consume food which is adequate,
having all the nutrients essential for a healthy
and productive life.
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DETERMINANTS OF NUTRITIONAL STATUS
Demographic factors
Agro-climatic factors
Disasters
Socio-economic factors

• Population
• Family Size
• Urbanisation

• Food production
• Land Ownership
• Type of land
• Rain fall
• Geographic conditions
• Agricultural techniques
• Use of hybrid seeds
• Use of fertilizers

Drought/Floods Wars

• Community
• Occupation
• Income

H H FOOD SECURITY
Availability of participation in developmental
programmes
Physiological factors
Pregnancy Lactation Breast feeding
practices Infant child Feeding practices
FOOD INTAKE

• PDS
• Rural Dev. Prog.
• Employment
• generation prog.

Socio-cultural factors

• Religion
• Literacy
• Ignorance
• Taboos

NUTRITIONAL STATUS
Pathological Conditions

• Infections
• Diarrhoeas
• Resp. Infections
• Malaria
• Others
• Infestations
• Hook worms
• Round worms
• Giardiasis etc.,

Environmental factors

• Environmental sanitation
• Personal hygiene
• Safe drinking water

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INFECTION AND UNDERNUTRITION
.. a Vicious Cycle
Frequent Infections
Reduced Food intake/ absorption
Lowered resistance to Infections
Death
UNDERNUTRITION
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GROWTH Increase in Physical Mass
Eg.
Weight, Height etc.
DEVELOPMENT Functional Capability
Eg. Mental, Physiological etc.
MAINTENANCE Body Processes
Good Nutrition is Essential for Proper
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FOODS
Foods Are complex substances, which on digestion
are split in to simpler substances called as
nutrients.
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NUTRIENTS
Macronutrients Carbohydrates (Energy)
Proteins (Body building, Protection)
Fats (Dense Energy) Micronutrients
Vitamins (Fat soluble A,D,E,K)
(Water Soluble B comp., Vit. C)
Minerals (Iron, Iodine, Calcium, Zinc)
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BALANCED DIET is one which consists of
foods from different groups in such proportions,
so as to meet the daily requirements of various
nutrients for optimal growth, development and
maintenance of health.
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LEAST COST BALANCED DIET For an Adult Male doing
sedentary Work
Recommended

Quantity (g) Cereals 460 Pulses
40 GLV 50 Other Veg. 60 Roots
Tubers 50 Milk M.P. 150 Fats Oil
20 Sugar Jaggery 30
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PULSES Poor Mans Meat
Rich in -- Proteins --
B Comp. Vitamins

• But poor in
• -- Vitamin A
• -- Vitamin C

Raw Pulses have Trypsin Inhibitor which
interferes with Digestion of Proteins. However,
it gets destroyed in normal cooking.

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Proteins

• Complex organic nitrogenous compounds.
• Constitute about 20 of the body weight in an
  adult.
• Made up of smaller units, called as Amino Acids
  (AA).
• About 24 Amino acids are needed by the human
  body, of which 9 are essential amino acids,
  because they can not be synthesized in the body,
  and hence must be obtained from extraneously
  (Diet).

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Essential Amino Acids

• Valine
• Histidine
• Leucine
• Isoleucine
• Lysine
• Phenylalanine Tyrosine
• Methionine Cystine
• Threonine
• Tryptophan

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LIMITING AMINO ACIDS

• Cereal proteins are deficient in lysine and
  threonine , but rich in methionine.
• Pulse proteins are deficient in methionine
  Tryptophan, but rich in lysine
• Therefore, by judicious mixing of cereals and
  pulses, the overall quality of proteins in the
  diets can be improved.

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Functions of Proteins

• Development of Muscle,
• -- Body Tissues,
• -- Hormones,
• -- Enzymes
• Repair and maintenance
• Required for a wide range of metabolic processes
  in the body

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Sources of Proteins
Animal sources Milk, meat, eggs, cheese, fish,
etc. These proteins contain all the AA -
biologically complete proteins. Vegetable
sources pulses and legumes, cereals, beans,
nuts, oil seeds, etc.
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CONSUMPTION OF PULSES IN THE RURAL COMMUNITIES
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Average Consumption of Pulses (g/CU/Day)-- Time
trends
RDI
Source NNMB Rural Surveys
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Households by number of Types of Pulses
Consumed
PERCENT
Source NNMB Rural Surveys
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Commonly Consumed Pulses in the Rural Areas
Source NNMB Survey 2000 Report
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Average Consumption of Pulses (g/CU/Day) by
Occupation
Community
Grams
Type of Family
Type of House
Grams
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Average Consumption of Pulses (g/CU/Day) by
Land Holding (Acres)
Per Capita Income (Rs./Month)
Source NNMB Second Repeat Survey
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Mean daily Intake of Pulses and Legumes (as
RDI) by Age and Gender
Grams
Age in Years
Source NNMB Second Repeat Survey
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Mean Intake of Pulses and Legumes (g/Day) Among
Adults
Grams
Source NNMB Second Repeat Survey
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Frequency Distribution () of HH Consumption of
Pulses (g/CU/Day)
Source NNMB Survey 2000 Report
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Distribution () of Households according to
Percent of RDA by Pulses Legumes
Source NNMB Second Repeat Survey
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Distribution () of Individuals according to
intake of Pulses and Legumes as of RDA
Source NNMB Survey 2000 Report
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KESARI DAL (Lathyrus Sativus)
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Lathyrus Sativus
Grass pea, chikling pea, Indian vetch, khesari,
batura, matri etc. India, Bangladesh, Pakistan,
Nepal, Ethiopia, Europe, West Asia and North
Africa Major States in India MP, Maharashtra,
Bihar, Orissa, West Bengal, Uttar
Pradesh Production figures of Lathyrus in
1995 India 0.800 Million
tonnes Bangladesh 0. 174 Million
tonnes Pakistan 0. 045 Million
tonnes
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Proximate Composition of Lathyrus
Sativus Protein 25.6 -
28.4 Carbohydrate 48.0 - 52.4
Fat 0.58 -
0.8 Ash 2.90 -
4.6 BOAA (Neuro-toxin) 0 .22 - 2.0

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Neuro Lathyrism Characterized by -
Heaviness stiffness of limbs - Muscle
cramps - Tremors - Exaggerated
ankle/knee jerks - Altered gait -
Spastic paraperisis
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Recent outbreaks of Neurolathyrism
Afghanistan 2001
Nepal 1998
Ethiopia 1997
( Getahun etal Tropical Medicine
International Health 10, 2005 ) Neurolathyrism
outbreaks in last three decades in India Madhya
Pradesh 1975 ( Dwivedi Misra, Proc.
of Nutr soc.India 1975) Maharastra
1977 (Kulkarni etal IJMR 1977) Sporadic cases
Karnataka, AP Maharastra 1995 (Bhat
Amruth 1995)
Maharastra 2003
(Sudershan Babu 2003)


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Four Pronged Strategy for Prevention and Control
of Lathyrism

• Educating community against using LS as staple
• Persuade to parboil before cooking
• Dissuade landlords from paying wages in the form
  of Lathyrus
• Encouraging to identify and propagate low BOAA
  strains

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CONCLUSIONS
Though contribution of Pulses to total protein
requirement is low, it is very essential to
improve the quality of protein. Average
consumption of pulses, ingeneral is relatively
poor and much lower than the recommended
levels. The consumption is relatively better in
the States of Gujarat, Karnataka, Tamil Nadu and
Madhya Pradesh.
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CONCLUSIONS (Contd.)
The average consumption of pulses is gradually
decreasing over the period, probably because of
lowered production and escalating costs.
Therefore, there is an urgent need to improve
the extent of consumption of pulse through -
Increased the production - Increased
availability, and - at affordable price.
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Thank you