Normal Dietary Requirements
a) Energy: Calorie, Measurement,
Body Mass Index, BasalMetabolic
Rate – determination and factors
affecting
b) Balanced Diet – nutritive value
of foods, calculation for different
categories of people, normal
food requirement calculation.
Menu plan. Combination of
food affecting and enhancing
the nutritive value of the diet.
c) Budgeting for food, low cost
meals, food substitutes.
d) Diseases and disorders caused by
the imbalance of nutrients.
e) Food allergy – causes, types, diet
modifications in gluten, lactose
and protein intolerance etc.
f) Food intolerance – inborn errors of
metabolism
UNIT:- (III)
💫 Topic:
▲Energy and BMR:
🍽 Introduction:
Ask students about the need for energy to function, oxidation of food, production of energy through glycolysis and Krebs cycle etc.
Kilo calories:
A calorie is the amount of heat required to raise the temperature of 1 kg of water by 1 degree centigrade.
It is a thousand times the smallest caloric used in physics.
Mega joules (MJ):-
One kilo calorie is equal to 4.186 kilo joules. So 1000 kilocalories equals 4.186 x 10³ kilojoules or 4.186 megajoules.
To learn the energy value of various foods:
Energy value of food:
The average total energy value of pure carbohydrate, fat and protein as determined by bomb calorimeter is as follows.
1 gram of carbohydrate yields 4.1 kcal of energy.
1 gram of fat yields 9.45 kcal of energy.
1 gram of protein yields 5.65 kcal of energy.
The energy metabolism of a subject at complete physical and mental rest and normal body temperature and in the post-absorptive state (i.e. 12 hours after taking the last meal) is known as basal metabolism.
To learn about determination of BASAL METABOLISM of an individual:
Basal metabolism is usually determined using the apparatus of Benedict and Roth.
The apparatus is a closed circuit system in which oxygen is breathed in from a metal cylinder of about 6 liter capacity and the CO2 thus produced is absorbed by the soda-lime present in the tower.
The oxygen cylinder floats on the water present in the external tank.
Wears a nose clip and breathes the oxygen present in the cylinder through the mouth for 6 minutes.
The volume of O2 used is recorded on graph paper attached to a rotating drum by means of a pen attached to it.
Since the subject is in a post-absorptive state, the RQ is assumed to be 0.82 and the caloric value of one liter of O2 is taken as 4.8 K calories.
Subject – adult male, 50 g weight
Oxygen consumed in 6 minutes = 1.1 liter
Heat produced in 6 minutes = 4.8 x 1.1 Kcal -5.28 Kcal
Heat produced in 24 hours -5.2x60x24-1267 Kcal
the basal metabolism of the individual for 24 hours = 1,267 Kcal
To learn about factors affecting BMR :
🍽 Factors Affecting BMR – Factors affecting BMR are discussed as follows –
Body size – BMR is more closely related to body surface area than a person’s height and weight.
Age: Infants and young children have a higher BMR than adults.
Sex: Women have a slightly lower BMR than men.
Climate: In individuals living in tropical climates, BMR is 10% lower than in those living in the template zone. (The cause is unknown).
Dietary SDA: Diet has a stimulatory effect on BMR. If a person is fed in the postabsorptive phase, BMR increases by 8%. It is known as Specific Dynamic Action (SDA) of food.
Under nutrition and starvation: Prolonged starvation or undernutrition reduces BMR by 10-20%.
Sleep: BMR is 5% lower than basal metabolic state.
Fever: Fever increases BMR. For every one degree Fahrenheit increase in body temperature, BMR increases by 7%.
Physical activity: If a person does physical exercise half an hour before determining BMR, an increase in BMR is observed.
Fear and nervous tension: Fear and nervous tension increase BMR
Thyroid: Hypothyroidism lowers BMR by about 30% and hyperthyroidism increases BMR by about 100% depending on the severity of the condition.
Adrenaline: A 1 mg injection of adrenaline increases BMR by about 20%.
To learn about energy requirements of various types of activities:
🍽 The energy requirements of Adult male for various types of physical activities are as follows:
Grade of work : Sleep
Mean calorie requirement: 60
(kcal/hr) range :-
Grade of work: basal metabolism
Mean calorie requirements: 65
(Kcal/hr) range :-
grade of work : sitting at rest
Mean calorie requirements: 75
(Kcal/hr) range :-
grade of work : standing
Mean calorie requirements: 85
Grade of work: very light work
Means calorie requirements: 120
(Kcal/hr) range : 100-140
Grade of work: light work
Mean calories requirement: 225
(Kcal/hr) range : 150-290
grade of work : moderate work
Mean calorie requirements: 375
(Kcal/hr) range : 300-440
Grade of work: heavy work
Mean calorie requirements: 525
(Kcal/hr) range : 450-590
Grade of work: very heavy work
Mean calorie requirements: 675
(Kcal/hr) range 600-750
🍽 Calculation of energy requirements of an individual:
(1) Basal metabolism
(2) Additional energy required for work
(3) Exclusive
Specific dynamic action of food
⭐ Topic: balanced diet
To introduce balanced diet:
So far we have discussed food, classification of food and nutrients, their nutritional value and body requirement including calories.
Now the question arises how to make a balanced diet.
🍽 To define balanced diet:
A balanced diet can be defined as “comprising various food groups such as energy-giving foods, body-building foods and protective foods in appropriate proportions to ensure that an individual obtains the minimum requirements of all nutrients”.
Or
A balanced diet is called “J
(1) Adequate number of calories
(2) Sufficient amounts of protein, fat and carbohydrate
(3) May be defined as providing adequate amounts of vitamins and minerals to maintain health, vitality and general well-being. .
🍽 To enlist factors determining balanced diet:
A person’s balanced diet is influenced and determined by various factors such as:
Age
Sex
Physical activity
Physiological state like pregnancy and lactation.
Likes and dislikes
Culture and customs
Food habits
It is important to clarify that a perfectly satisfactory diet may be a balanced diet for one person, while it may be insufficient and unbalanced for another, or excessive for another.
Because everyone’s nutrient needs are different, a balanced diet is also different for different people.
🍽 To enlist the principles of planning a balanced diet:
The following principles should be considered while planning a balanced diet.
A balanced diet should include some of the food items mentioned below.
➤ Staple foods: Wheat, rice, millet, carbohydrate-providing vegetables like potatoes, fruits like bananas.
➤ High protein foods: Beans, pulses, fleshy fruits, dairy products, meat, fish, eggs..
➤ Protective foods: Green leafy and other vegetables and fruits.
➤ Fat and sugar: In every meal, some amount of cooking oil or ghee and sugar, jaggery, honey etc. to provide extra calories.
A balanced diet should contain protein that should be 15 to 20% of the daily energy requirement.
Total calories from fat should not exceed 20 to 30% of daily energy requirements.
The rest of the energy should come from carbohydrates. This should include adequate amounts of fibrous foods.
A balanced diet should contain all vitamins and minerals and adequate water.
All factors e.g. Age, gender, rituals, beliefs, working conditions, likes/dislikes should be considered while planning a balanced diet.
🍽 To plan balanced diet as per budget:
A balanced diet according to the budget can be of the following types.
Balanced diet at high cost – Such a diet will include generous amounts of expensive foods like milk, eggs, meat, fish, and fruits, and moderate amounts of grains, legumes, nuts, and fats.
Balanced diet at moderate cost: This diet includes moderate amounts of milk, eggs, meat, fish, fruits, and fats, and generous amounts of grains, legumes, nuts, and green leafy vegetables.
Balanced diet at low cost – This diet includes low amounts of milk, eggs, meat, fish and fat and generous amounts of grains, legumes, nuts and green leafy vegetables.
🍽 To learn the steps in planning balanced diet:
Steps to Plan a Balanced Diet:
1) Identify the person and his/her unique characteristics.
Age, sex, activity level, income, socio-economic background, religion, region of residence.
2) Approach the RDA for energy and protein. (This ensures adequacy of other nutrients)
3) Determine the total volume of the following groups.
Energy giving: Cereals
roots and tubers
fats and oils
sugar and jaggery
Body building: Milk and milk products
Meat/Poultry/Eggs
Beans
Protective/regulatory:
Vegetables and fruits.
4) Distribute the determined total amount between meals.
5) Determine the number of meals to eat
6) Plan the menu by determining the items in each group and their amounts for each meal.
7) Check the daily diet for inclusion of each food group and set amount.
⭐ Topic: disease and disorder caused by the imbalance of nutrients:
Meaning of nutritional imbalance:
This condition occurs due to excessive or insufficient intake of all essential nutrients in the diet.
🍽 List of all diseases and disorders caused by imbalance nutrition:
🍽 Macro nutrient-imbalance disorder:
Carbohydrates:
weakness
weight loss
hypoglycemia
obesity
hyperglycemia
Protein:
weight loss,
Reduced subcutaneous fat,
Edema and ascites,
delay wound healing,
general lethargy,
Cirrhosis of liver
In children-
Protein energy malnutrition (PEM)
a. Kwashiorkor
b. Marasmus
In pregnancy
-Premature Delivery
Low birth weight baby
Fat:
weight loss,
loss of subcutaneous fat,
obesity,
Coronary heart disease
Micro nutrient imbalance disease:
Vitamin A:
night blindness,
Conjunctival xerosis,
Bitots Spot
Vitamin B1:
Dry Beri-beri
Wet Beri-Beri
Infantile Beri-Beri
Vitamin B2:
Angular stomatitis
Cheilosis
Glossitis
Vitamin B3: Pellegra
Vitamin B6: Peripheral neuritis
Vitamin B9 Megaloblastic anemia,
glossitis,
Cheilosis,
Gastrointestinal disturbance,
Infertiliy
Vitamin 12:
Megaloblastic anemia,
Dermyelinating neurological lesion in the spinal cord,
Infertility
Vitamin C:
Scurvy
Vitamin D:
Rickets,
Osteomalacia
Vitamin K: Decreased Prothombin content,
Prolonged blood clotting time,
Vitamin E:
Reproductive Failure,
Haemolysis of RBC
Muscular dystrophy
MINERALS:
Calcium:
Decrease rate of growth,
Osteoporosis,
Tetany
Phosphorus:
weak bones and teeth
Sodium and Chloride:
Muscular cramps,
Hypertension
Potassium:
Muscular weakness,
Muscular paralysis
Magnesium:
depression,
Muscular weakness,
Vertigo,
Iron:
Iron deficiency anemia
Iodine:
Goiter
Florida:
Dental fluorosis
Skelton flurosis
Dental caries
Other trace elements:
Zinc:
skin disorder,
Growth Retardation,
Alopeciatically
Copper:
Neutropenia,
Manganese: Blurred speech,
Tremors of hands,
Skeltol abnormality
Cobalt:
Goiter,
Polycythemia
Chromium:
Disturbance in glucose, fat, protein metabolism
To explain each disease caused by imbalance nutrition:
Carbohydrates:
Weakness- low energy levels, tiredness
Weight loss – low weight for age
Hypoglycemia – Blood glucose level below normal value.
Obesity – excess weight
Hyperglycemia – blood sugar level higher than normal value.
🍽 Protein:
Weight loss – low weight for age
Reduced subcutaneous fat-loss of subcutaneous fat
Edema – Abnormal fluid retention in the body
Delayed Wound Healing – Wounds take longer to heal
General lethargy – a state of fatigue
Cirrhosis of Liver – Chronic liver damage leading to liver failure.
In children-
🍽 PEM-Protein Energy Malnutrition
The kwashiorkor-dissociated form is caused by dietary protein deficiency with generalized edema.
Marasmus- A severe form of malnutrition in which there is a chronic wasting of body fat, muscle
In pregnancy-
Premature Delivery – Delivery of a baby before 37 weeks of pregnancy
LBW- Baby weight below 2.5 kg
FAT:
Weight loss person – Abnormally low body weight
Subcutaneous fat loss – Abnormal loss of fat under the skin.
Obesity – Abnormal weight gain.
Coronary Heart Disease – Heart disease caused by fatty (plaque) deposits in the coronary arteries.
🍽 Micronutrients:
Vitamin A:
Night blindness –
Inability to see at night
Conjunctival xerosis (conjunctival xerosis)-
Conjunctival dryness
Bitot spot –
White or yellowish spots on the sclera or eyeball
Vitamin B:
Dry beri beri – Tingling and numbness in legs, loss of appetite
Wet beri beri – feet in heels
Infantile beri beri- It affects infants
Vitamin B2:
Angular stomatitis – inflammation of the mucous membrane of the mouth
Cheilisis – Cracking of the lips
Glossitis – soreness of the tongue
Vitamin B3:
Pellagra disorder- diarrhea, dermatitis, dementia
Vitamin B6:
Peripheral neuritis – a disease affecting the nerves of a peripheral organ
Vitamin B9:
Megaloblastic anemia – A type of anemia
Glossitis – inflammation of the tongue
Chelosis
Gastrointestinal disturbance
Infertility – inability to reproduce
Vitamin B12:
Megaloblastic anemia
A demyelinating (dermyelinating) neurological lesion in the spinal cord.
🍽 Infertility
Vitamin C:
Scurvy – Bleeding from the gums
Vitamin D:
Rickets – deformity or crooked legs
Osteomalacia – Softening of the bones
Vitamin K:
Decreased prothrombin content
Prolonged blood clotting time
Vitamin E:
🍽 Fertility failure
Haemolysis of RBC-
Breakdown of RBCs
Muscular dystrophy is a group of muscle diseases that impair the musculoskeletal system.
Minerals:
Calcium:
Decreased growth rate – not proper physical growth.
Osteoporosis – softening of bones
Tetany- spasms or involuntary contractions of muscles.
Phosphorus –
Weak bones and teeth
sodium and chloride:
Muscle cramps
Hypertension:- Increase in blood pressure
Potassium:
Muscular weakness
Paralysis
magnesium:
Depression
Muscular weakness
Vertigo
Iron:
Iron deficiency anemia
Iodine –
Goiter (enlargement of thyroid gland)
Fluoride:
-Dental fluorosis:- White or yellow spots on the teeth
–skelton fluorosis:– Disease of bones and tendons
Dental caries:- A dental problem that involves cavity formation.
Other trace elements:
Zinc:
Skin disorder
-Growth Retardation
-Alopecia: hair loss
Copper:
-Neutropenia
Manganese:
-Blurred speech
-Tremors of hands
Cobalt:
Goiter
-Polycythemia:- increased blood cells.
Chromium : – Disturbance in glucose, fat and protein metabolism.
⭐ Topic:
Food allergy and food intolerance
🍽 Define the food allergy and food intolerance:
🍽 Food allergy:
It is an abnormal immune response to food.
It is an abnormal tissue reaction that occurs in a person after consuming a particular food. It can be a life-threatening condition.
🍽 Food intolerance:
It is caused due to enzyme deficiency, certain food substances are not digested properly.
To describe cause of food allergy:
Cause:
One of the most common food allergies is sensitivity.
✓ Peanuts, member of the bean family.
✓ Tree nuts : cashews, Brazil nuts, hazelnuts, pine nuts, coconuts, and walnuts
✓ Seeds- including sesame seeds
✓ Poppy seeds-contain oils where protein is present,
✓ Egg allergies affect about one in fifty children.
✓ Milk, from cows, goats or sheep,
✓ Dairy products such as cheese.
✓ Allergenic proteins include soy, wheat, fish, shellfish
✓ Vegetables,
✓ Maize,
✓ Spices,
✓ Synthetic and natural colors,
✓ Chemical additives.
Enlist the types of food allergy:
Food allergy
Pollen allergy
Skin allergy
Dust allergy
Insect sting allergy
Pet allergy
Drug allergy
Shellfish allergy
Egg allergy
Milk allergy
Tomato allergy
Latex allergy
Mold allergy
Latex allergy
4) feature: symptoms according to AAAAI – (AMERICAN ACADEMY OF ALLERGY AND ASTHMA AND IMMUNOLOGY)
Food allergies:
Skin-hives itchiness swelling
GI-vomiting and diarrhea
Respiratory-abnormal
Food intolerance: intestinal gas abdominal pain in the area core symptoms
5) feature: common food
Food allergy:
Egg, fish peanut, milk, nuts from tree, walnut, almond, hazel nut, shellfish, wheat
Food intolerance: beans, cabbage, citrus fruit, grains, milk e
and proceed meal
6) feature : how common
Food allergy: 7% of children (1 in 20 children below 5 years of age)
Food intolerance:
1 in 25 adults
Describe diagnosis of food allergy:
🍽 Diagnosis:
Medical history
🍽 Skin test:
A skin test on the arm is a common way to detect allergies. A water extract is applied to the skin of the suspected food in the following manner.
Patch test:
Blood test for food specific IgE antibodies
or
oral food challenge
Differential diagnosis:
🍽 Lactose intolerance:
This is due to deficiency of the (lactase) enzyme
🍽 Celiac disease:
It is an autoimmune disorder triggered by gluten proteins such as gliadin (present in wheat, rye and barley).
C1 esterase inhibitor deficiency (hereditary angioedema) is a tare disease.
🍽 Treatment of allergy:
1) Drug-
Antiallergic drugs such as Antihistamines & cortisone
2) Diet-
Diet modification – gluten free :
Dextrin – made from wheat
Gluten free
Flavors are usually gluten free.
Modified food starch is gluten free.
Oats are considered safe among gluten free foods.
Beer is gluten-free when it is made from gluten-free grains. Beer made from barley and processed to remove gluten is not considered gluten-free.
Prescription and over-the-counter medications may contain gluten, although most medications are gluten free.
Processed cheese (eg spray cheese) may contain gluten.
Real cheese is gluten free.
Soy sauce is usually fermented from wheat. Only soy sauce made without wheat is gluten free. Look for soy sauce with a gluten free label
Caramel color is almost always made from corn, which is gluten free.
Hydrolyzed vegetable protein is a phrase that should not be used on food labels under federal regulations. Food processors must identify “vegetables”. So you can read
“Hydrolyzed wheat protein,” which is not gluten free.
or “hydrolyzed soy protein,” which is gluten free.
following foods:
Milk, butter, margarine, real cheese, plain yogurt, most ice cream gluten free.
Vegetable oils including canola.
Plain fruits, vegetables (fresh, frozen and canned), meat.
Beans
Seafood, potatoes, eggs, almonds, nut butters, beans and
Distilled vinegar is gluten free.
Distilled alcoholic beverages are gluten free.
Masala is gluten free.
Mono and diglycerides are fat and gluten free.
The following food:
Milk, butter, margarine, real cheese, plain yogurt, most ice cream without gluten.
Vegetable oils including canola.
Plain fruits, vegetables (fresh, frozen and canned), meat.
Beans, seafood, potatoes, eggs, almonds, nut butters, beans and
Distilled vinegar is gluten free.
🍽 Distilled vinegar is gluten free.
Distilled alcoholic beverages are gluten free.
Spices are gluten free.
Mono and diglycerides are fats and gluten free.
🍽 Lactose free diet:
1) Beverages:
🍽 Food allowed:
Non-dairy milk substitutes; Lactaid milk, soy milk, rice drink; carbonated drinks, fruit juices/drinks; lemonade
🍽 Food to avoid:
Whole, low fat, nonfat milk;
half & half, cream; powdered, condensed, evaporated, goat, chocolate milk;
2) Breads/starch:
Food Allowed:
French bread, graham crackers, saltines, oatmeal, rice cereals, cream of wheat, plain potatoes, rice, pasta
Food to avoid:
Most bread, crackers, and cereal; muffin, biscuit, waffle, pancake, and cake mixes; macaroni and cheese, or au gratin potatoes
3) Protein food:
Food Allowed:
Plain meat, poultry, or fish: Kosher hot dogs, meat, eggs, natural peanut butter
Food to avoid:
Creamed meats, poultry, and fish; cheese, cheese
4) Protein food:
Food to avoid:
Spreads, omelets, quiche, peanut butter with added milk solids
Food Allowed:
Fruit and vegetables prepared without milk
Fruit and vegetables prepared without milk
Food to avoid :
Food to avoid :
Creamed. breaded, or buttered vegetables
6) fat:
Food Allowed:
Non-dairy creamers and whipped topping
Food to avoid:
Butter, margarine, salad dressings and sauces containing milk; cream; sour cream, cream cheese
7) Desserts:
Food Allowed:
Non-dairy frozen sorbet; food cake; custard and pudding made with water or milk substitute
Food to avoid:
Ice cream, ice milk; yogurt, chocolate, cakes, pies, custards and puddings made with milk
8) Sweets:
Food Allowed:
Molasses, syrup
Food to avoid:
Toffee, butterscotch, caramel: artificial sweeteners
9) Baby food:
Food Allowed:
Plain vegetables, fruits; Combination dinners that do not contain milk products
Food to avoid:
Custards; creamed spinach or corn
Enlist the inborn errors of metabolism:
Lysosomal storage disorder:
Deficiencies of various enzymes within lydosomes can result in the formation of toxic substances, causing metabolic disorders, including:
Hurler syndrome (abnormal bone formation and growth delay)
Niemann-pick disease (enlargement of the liver in children, difficulty in feeding and nerve damage)
Gaucher disease (bone pain, enlarged liver and low platelet count, often mild, in children or adults)
Fabry disease: (pain in the extremities in childhood, kidney and heart disease, and stroke in adulthood; only males are affected)
Krabbe disease: (progressive nerve damage, developmental delay in young children)
Galactosemia:
Breakdown of the sugar galactose leads to jaundice, vomiting and liver enlargement.
Maple syrup urine disease:
A deficiency of an enzyme called BCKD causes nerve damage results, and the urine smells like syrup.
Phenylketonuriab (PKU): Deficiency of the enzyme PAH results in mental retardation if the condition is not recognized.
Glycogen storage disease: Problems with sugar storage lead to low blood sugar levels.
Friedrich ataxia: Problems related to a protein called fratacin cause nerve damage and often heart problems.
Metal Metabolism Disorders: The level of trace metals in the blood is regulated by special proteins. Inherited metabolic disorders can result in protein deficiencies and toxic accumulation of metals in the body:
Wilson disease (toxic copper levels build up in the liver, brain and other organs)
Hemochromatosis (intestines absorb too much iron)
Discuss prevention of food allergy:
Breastfeeding for more than 4 months prevents atopic dermatitis.
A strict diet can be followed.
Exposure to allergens through skin contact, inhalation, kissing, participation in sports.
🍽 DIETARY REQUIREMENTS & DEFICIENCY DISEASES.
The Calorie:-
The term used to describe the energy value of food is called calorie.
definition:-
The amount of energy needed to raise the temperature of 1 gram of water by 1 degree centigrade is called a calorie.
Calories are always measured in joules. The unit d of energy is equal to zero value. . Philk Coolery
Its normal energy
CEO = 4 calories /1 g.m. – 17 kj. (Jul)
Protein=tqcalory / 1 g.m. – 17 kilos. (Jul)
Fat-9 calories /1g.m. -37 k.j. (Jul)
🍽 Factors affecting energy requirement
The following factors are used to determine the calorie requirement in humans.
(1) Age
(2) Sex
(3) Working Condition
(4) Body Composition
(5) Physical Activity
🍽 Daily Requirement of Energy :-
If the person is not doing any business and his daily activities like sitting, standing, walking, how many calories are consumed by this person. Its estimated Pradomo !or) requirement is determined. A typical working and sedentary person needs the following chattori.
(1) Eight Hours in Bed – 498.7 Calories
(2) Eight Hours Light Work – 748.0 Calories
(3) Eight Hours With Out Work – 1220.0 Calry
In short, if the body weight is 55 kg, then 2400 calories are required.. ! For work and if there is moderate work, 2800 calories are required. A person requires 3900 calories during hard work. If a woman’s weight is 45 kg, she needs 1900 calories. Women need 2200 calories for light work and 3000 calories for moderate work.
Balancediet:
The diet from which all the food components can be obtained in sufficient quantity for maintenance of health in addition to calories in sufficient quantity is called balance diet. Caste, age, habitation, customs and standard of health vary from person to person. Therefore, the amount of food consumed is also different.
Composition of Balanced diet:-
(1)Cereals- 400 gm
(2) Pulses- 55 to 70 gm
(3) Leafy vegetables – 100 grams,
(4) Other vegetables – 5 grams
(5) Roots & tubers- 75 gm
(6) Milk- 200 grams
(7) Fats – 30 grams
(8) Fruits- 30 grams
(9) Sugar – 30 grams
(10) Mutton – 30 grams
d11) Eggs – 30 grams
All these are taken in food according to the standard of living and caste of the person.
🍽 Factors affecting selection and planning of meals.
In a poor country like India where there is not enough food, the question arises how to plan. So nutrition education in the community is always necessary. It is not only to give education but also to show it practically.
Factors Affecting Planning :-
(1) Income
(2) Family size
(3)Religion (Business)
(4) Habit
(5) Business
(6) Knowledge
Advantages of planning:-
(1) It helps to choose different types of food.
(2) Sufficient nutrition can be provided to every member of the family.
(3) Manu is prepared and served attractively.
(4) Planning once prepared lasts for many days.
Nutritive Value of “food ltems:-
Which we take. Many of them nutri:on we get theta . It is classified on the basis of its therapeutic value, food and stut.
(1) Cereals & Mallets
Grains are high in our daily diet. Like Dhanu, Rice, Jowar, Lajri, Rice etc. are divided into three parts.
(1) Outer layer
(2) Inner layer
(3) It has an innermost layer.
The outer layer contains protein, fat and minerals. The inner layer is high in starch. Rice looks very attractive when it is polished. But when it loses its polish, it is judged by the taste. Its top layer, which contains fat, protein, and minerals. J
is destroyed. Washing and cooking rice destroys its elements. Frequent washing destroys vitamins – B, starch, vitamin-D. And parboiling rice destroys its nutrients.
Coriander is the most important grain after rice. Whole coriander is ground and used in the form of flour. Which is high in protein.
(2)Pulses (Legumes) :-
Pulses are second only to grains in the Indian diet. In which first class protein is contained in mung bean, matha, chickpea, sosabean etc. Hence it is called poor man’s protein. These include B vitamins and salts. More than 40% protein is found in soybeans. Apart from C, saffron is also high in protein.
(3)Vegetables:-
Green leafy vegetables including fenugreek, fenugreek, spinach bhaji, radish bhaji, etc. It contains vitamins – A, B, and minerals. Every person should eat 100 grams of bhaji every day which prevents constipation. Basically Yeti vcgetables:•
These types of vegetables include turnip, potato, yam, carrot etc. Carrots are also considered as tubers. 5 grams of calcium, protein, vitamins per day can be obtained from each tuber
Tuber should be taken. All the remaining vegetables like brinjal, tomato, cabbage perire manchi also get vitamins and minerals. Take 80 grams of vegetables daily
(4) Ground Nuts & Oilseeds :-
Vegetables are mostly used in this. From which fat and protein are found in higher quantity. Libya, which is grown in soil, from which fat and protein are available in high quantity.
(5)Fruits:-
Fruits are also called protective food. It has special importance in human food. So many fruits can be eaten raw. Vitamins and minerals are available from fruits. Vitamin-C is available in more quantity.
(6) Milk & Milk Products :-
Milk is called a complete food. It contains all kinds of elements for intelligence development and health. A baby is given milk from birth till it grows up. Cow’s or goat’s milk is considered to be the best when feeding upper milk for young babies.
Nutritional value:– Milk contains the factors of every food.
Protein :- Milk is rich in protein. Cow’s milk is high in aluminum. Initially, mother’s milk contains a lot of protein. Alton
Vitamin-A – Vitamin-A is found in high quantity in milk. Fat content is highest in buffalo milk
CHO :– All types of milk contain milksugar.
Mineral:- All the minerals required by the body are available from milk. High in calcium and protein
are in Wheat contains all the vitamins except Aryan and Vitamin-C. the patient
Following are the common ingredients used in Shrudha preparations in our country.
(a) Curd :– Boil milk and cool it to body temperature. Add some curd to it. And keep it covered all day. So the next day it will be frozen. Yogurt has the same nutritional value as milk.
(b) Ghee :- It is 100% milk fat. Vitamin A is contained in 1000 or 2000 units of 100 grams of ghee. Apart from that, vitamin D is also available.
(c) Butter :- Butter contains 8% milk fat. It contains protein and water. Butter melts in a warm environment. But becomes strong in cold climate.
(d) Butter milk All the fat is removed from the milk by boiling it and cooling it. And which remains fluid. It is called butter milk.
(7) Animalfoods :-
(1) Meat (Mutton) :– Cow, goat, etc. are killed and the meat is extracted from them. It contains 20% protein, 10 to 20% fnt and 1 to 2% minerals.
(2) Fish :- It has many types. Among them, calcium, iodine and phosphorus are found in large quantities. Oil is also made from fish oil. This cod liver oil is used in the outer coating of any capsule.
(3) eggs :- There are two types of eggs. There are two parts of desi and vilayati ida. White and yellow. Eggs contain 6 grams of protein, 5 grams of fat, 30 grams of calcium, and 15 grams of iron. It is called firstclassprotein.
(8) Fats & Oils :-
Oil and ghee are used for good cooking and to apply good taste to the tongue. ft If it is taken in excess, obesity increases in the body. Oil and ghee are used more in food. Oils include groundnut oil, cottonseed oil, castor oil, sunflower oil, copra oil, etc. Cow and buffalo in ghee, etc. Groundnut oil is used in cooking.
(9) Condiments & spices (marimsala) :-
Mari masala contains hot spices such as cinnamon, larvang, pepper etc. It is used in cooking food. This garam masala is mostly used in non veg. If too much spice is used, it causes burning in the stomach and ulcers in the mouth.
(10) Miscellaneous foods:-
Cold Drink:- fenta, coca cola, mirinda, thmps up, pepsy etc., Alcoholic drink:- whisky, beer, wine, drugs etc.
Non alcoholic drinks:-
(1) Coffee :– Coffee is a cold region drink. It stimulates the nervous system.
(2) Tea – There are two types of tea. Dry and green tea. It also stimulates the nervous system. Tea is mostly consumed in India. Tea contains an element called rennin and tannin, (3) Coco: – Coco is made from the seeds of its fruit. It also stimulates the nervous system.