Nutrition and diet

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Nutrition and Diet
R. C. Gupta M.D.
(Biochemistry) Jaipur (Rajasthan),
India
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One calorie equals 4.184 ( 4.2) joules
Hence, 1 kcal 4.2 kJ 1,000 kcal
4.2 MJ (megajoule) 240 kcal 1.0 MJ
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However, kcal is still widely used as a unit of
energy
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Calorific value of foods
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Calorific values of different nutrients
determined by bomb calorimetry
Class of nutrient Calorific value
Carbohydrates 4.1 kcal/gm
Lipids 9.3 kcal/gm
Proteins 5.4 kcal/gm
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Calorific values of different nutrients in the
body are
Nutrient Calorific value
Carbohydrates 4.0 kcal/gm
Lipids 9.0 kcal/gm
Proteins 4.0 kcal/gm
Alcohol (ethanol) is another energy- rich
compound with a calorific value of 7
kcal/gm
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Energy expenditure of a person
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Direct calorimetry
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Indirect calorimetry
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RQ of carbohydrates
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C6H12O6 6 O2 ? 6 CO2 6 H2O
RQ 6/6 1
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RQ of lipids
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RQ of proteins
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Indirect calorimetry
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Energy requirement
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Basal metabolic rate
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Measurement of BMR
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Specific dynamic action
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Physical activity
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Energy expenditure during occupational work
Type of work Men (kcal/hour) Women (kcal/hour)
Sedentary work 110 90
Moderate work 150 125
Heavy work 280 210
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Provision for growth
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Recommended energy intake
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ICMR (1980) has recommended energy allowances
(safe energy intake) for Indian males and females
of different age groups
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DIET
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Proteins
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Quality of proteins
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Essential amino acid content
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Digestibility coefficient (DC)
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Biological value (BV)
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Net protein utilization (NPU)
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Protein efficiency ratio (PER)
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Mutual supplementation
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Fortification with amino acids
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Protein efficiency ratio (PER) of some vegetable
foods before and after fortification
Food
PER
Wheat (before fortification)
1.3 Wheat (fortified with
lysine)
2.4 Rice (before fortification)
1.7 Rice (fortified with
lysinethreonine)
2.0 Maize (before fortification)
1.0 Maize (fortified with
lysinethreoninetryptophan) 2.2 Soya bean
(before fortification)
0.9 Soya bean (fortified with methionine)
3.2
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Protein requirement
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Lipids
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Lipid requirement
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Lipids may be present in food as visible fat or
invisible fat
Visible fat
Invisible fat
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Carbohydrates
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Starch
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Sugars
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Fibre (roughage)
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Carbohydrate requirement
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Balanced diet
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Definition
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Cereals
Cereals are the largest component of an average
diet
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A major source of proteins for vegetarians
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Vegetables and fruits
Protective foods
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Roots and tubers
Include potatoes, sweet potatoes, colocasia,
onion, carrot, radish etc
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Green leafy vegetables
Include spinach, coriander leaves, mustard
greens, mint, cabbage etc
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Other vegetables
These are vegetables other than green leafy
vegetables, and roots and tubers
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The other vegetables include tomatoes, okra,
cauliflower, capsicum, cucumber, pumpkin, egg
plant etc
These are rich in vitamins and minerals
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They also add roughage to diet
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Milk
Milk is a nearly balanced diet by itself
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Milk contains all the essential nutrients
except vitamin C and iron
Milk proteins contain all the essential amino
acids
The carbohydrate present in milk is lactose which
is advantageous
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Infants should be fed mothers milk as long as
possible
Antibodies (secretory IgA) against many pathogens
are present in mothers milk
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Fats and oils
Fats and oils are pure lipids
Most forms of cooking require some fats and oils
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Eggs
Egg is an excellent food
It has all the essential nutrients except
carbohydrates and vitamin C
Egg proteins are considered to be the best out
of all the proteins
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Meat
Meat is another good source of high-quality
proteins
The protein content of meat is about 20
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Fish
Fish is also a good source of proteins of high
biological value
Protein content of fish is about 22
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Daily diet
All the food groups should be included in the
daily diet
Their inclusion in proper proportions can provide
all the essential nutrients
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Balanced diet for adult women (vegetarian)
Sedentary Moderate Heavy
work work
work Cereals (gm/day) 410
440 575 Pulses (gm/day)
40 45 50 Roots and
tubers (gm/day) 50 50
60 Leafy vegetables (gm/day) 100
100 100 Other vegetables (gm/day)
40 40 50 Milk (ml/day)
100 150 200 Oil and
fat (gm/day) 20 25
40 Sugar and jaggery (gm/day) 20
20 40
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Adjustments for non-vegetarians
A non-vegetarian diet contains eggs, meat and
fish
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Eggs, meat and fish are protein-rich foods
They can replace pulses wholly or partially
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Food pyramid
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Nutritional disorders
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Kwashiorkor
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A child with kwashiorkor
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Marasmus
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A child with marasmus
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Starvation
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Obesity
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Accurate measurement of skin-fold thickness
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A simpler alternative is calculation of body
mass index (BMI)

BMI can be calculated from height and weight
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Thank you