Presents Food, its uses, constituents, and deficiency disordders.

1. FOOD
Constituents, Importance and deficiency disorders
Developed by:
Dr Savita Deshmukh
Govt Junior College, Nandagudi
Tq-Hoskote, B’luru Rural
Mob: 7026004948

2. Chap 2 FOOD
 What is food?
 Uses of Food?
 Why do we consume food?
 Which are the constituents present in the food?
 List the constituents of food and their food source.

3. FOOD
 A basic source of energy required for the growth, development,
to repair and replace worn and torn tissues that provides
nutritional support to the body.
 Constituents of the food—
 Carbohydrates
 Proteins
 Lipids
 Vitamins
 Minerals
 Water and
 Roughage

4. FOOD Types
Vegetarian
(Plant based)
Non-Vegetarian
(Animal based)
Use of Food
Gives energy
To beActive
Improves
health Helps in Growth

5. © Food – a fact of life 2007
We need a range of
different types of food
We need fruit and
vegetables.

6. © Food – a fact of life 2007
We need a range of
different types of food
We need bread,
breakfast cereals
and potatoes.

7. © Food – a fact of life 2007
We need a range of
different types of food
We need milk, cheese
and yogurt.

8. © Food – a fact of life 2007
We need a range of
different types of food
We need meat, fish,
eggs, beans and nuts.

9. © Food – a fact of life 2007
Food – a fact of life
We need lots of
different foods to:
be active be healthygrow

10. When diet is wrong, medicine is of no use.
When diet is correct, medicine is of no
need.
Activity 1: Collect some proverbs on food
or diet.

11. World Food Problems
 Under nutrition -Consuming insufficient food to meet
one’s minimum daily energy requirement for a long enough
time to cause harmful effects
 Malnutrition -Faulty nutrition. Caused by a diet that does
not supply a persons with enough protein, essential fats,
vitamins, minerals, and other nutrients.
 Overnutrition-an excessive intake of food, especially fats

12. Obesity
7/12/2016NUTRITIONAL DISORDERS12
 Obesity is defined as an excess of adipose tissue that imparts health
risk.
Etiology
 genetic predisposition
 diets largely derived from carbohydrates and fats than protein rich
food.
 hypothyroidism, cushings syndrome, insulinoma, and hypothalamic
disorders

13. Starvation
7/12/2016NUTRITIONAL DISORDERS13
 Starvation is a state of overall deprivation of nutrients.
 Reason -
 deliberate fasting
 famine conditions in a country or community.
 secondary under nutrition such as chronic
wasting diseases, cancers etc.

14. Protein Deficiency Disorders

15. Sl no Deficient
Componen
t
Deficiency
Disorder
Symptoms Functions Foods Sources
1 Proteins Kwashiorkor Enlarged fatty
liver,
Atrophy of
different tissues
and organs but
subcutaneous fat
preserved
Provide structure and
support for cells,
For growth and
maintenance,
Protect against diseases
as antibodies,
Carry out thousands of
chemical reactions that
take place in cells,
Transmit signals to
coordinate biological
processes between
different cells, tissues,
and organs,
Carry atoms and small
molecules within cells
and throughout the
body
Eggs, Cow’s
milk, Cheese,
Meat cooked,
Fish cooked,
Rice , cooked,
Soy beans ,
White potato,
wheat , germ,
Nuts
Marasmus No fatty liver,
Atrophy of
different tissues
and organs
including
subcutaneous fat

16. Marasmus case
7/12/2016NUTRITIONAL DISORDERS16
kwashiorkor

17. Sl no Deficient
Compone
nt
Deficiency
Disorder
Symptoms Functions Foods
Sources
2 Carbohy
drates
Leeads to many
consequences
Hypoglycemia,
Fatigue and
decreased
energy levels,
Muscle wasting,
Unhealthy
weight
loss,Dehydration
and reduced
body secretions,
Loss of sodium,
Weakened
immune system,
Constipation:
Gives energy to
body,
Cereals and
whole food
grains and
sweets,
potatoes and
sweet
potatoes etc

18. Sl no Deficient
Compon
ent
Deficiency
Disorder
Symptoms Functions Foods
Sources
3 Fats Phynoderma Eruption of
skin of limbs,
back and
buttocks
Maintains body
temperature,
Supports internal
organs & Provides
energy in starving
conditions
Oil, Ghee,
Curds
4 Water Dehydration Lead to an
increased risk
of obesity,
affiliated with
type 2
diabetes, high
blood pressure
and cancer
among many
speeds up our
metabolism and
makes us feel
more “full” while
promoting good
physical, mental,
and emotional
health.
Pure and
safe water.
Boiled

19. Sl
no
Deficient
Compone
nt
Deficiency
Disorder
Symptoms Functions Foods Sources
5 Roughage Constipatio
n,
Leads to
indigestion &
motion problem
Increased blood
sugar and
cholesterol
level, gain of
weight and low
immunity.
Regulates
Digestion,
Maintains
Cholesterol and
Blood Sugar, Helps
in Weight
Management,
Disease Prevention
Carrots,
cucumbers,
Apples, citrus
fruits, such as
oranges and
grapefruit, pears
and berries,
lentils, split peas
and beans such
as lima,
garbanzo,
kidney, black,
Oat bran,
oatmeal, whole-
grain bread and

20. Vitamins
7/12/2016NUTRITIONAL DISORDERS20
 Fat soluble vitamins
a) vitA
b) vit D
c) vit E
d) vit K
 water soluble vitamins
a) vit C
b) vit B (B1-B12) complex

21. Sl
no
Deficient
Component
Deficiency
Disorder
Symptoms Functions Foods Sources
4 Vitamins
Vitamin A
(Retinol)
Night
Blindness
Unable to see in
Dim light,
Dryness of eyes
Maintain health and
vigour of epithelial
cells
Milk, Tomato,
egg-yolk, palm
oils, green
vegetables (Carrot,
pumpkin) and
yellow fruits
(mango, papaya).
Vitamin D Rickets
(children)
Poor growth,
Bow legs,
defective ribs ,
teeth and skull
Helps in intestinal
absorption of
calcium, and
phosphorus. Also
involved in calcium
metabolism and bone
formation
Fish products,
milk, curds, egg
yolk, butter,
Osteomalacia
(adult)
Brittle bones,
Enlarged joints
and jaws,
Deformation of
Bones

22. Sl
no
Deficient
Compone
nt
Deficiency
Disorder
Symptoms Functions Foods Sources
Vitamin E
(Tocopher
ol)
Hemolytic
anemia
Abnormal
structure of
mitochondria
and lysosomes
and Plsma
membrane of
cells, Hemolysis
, Anemia,
Inhibit oxidation of
certain fatty acids
of cellular
membranes.
normal stability of
red blood cells,
reproduction and
for integrity and
muscle and for
nerves.
Veg oils (poly
saturated fatty
acids), wheat
germ oil, egg
yolk, green leafy
vegs, tomato,
milk and butter.
Vitamin K Haemorrha
ge or
Bleeding
Blood takes
longer to clot
Required for the
formation of pro-
thrombin an
essential
component for
blood clotting
Liver, fresh
green vegs,
spinach,
Cabbage and
Cauliflower

23. Sl
no
Deficient
Component
Deficiency
Disorder
Symptoms Functions Foods Sources
Vitamin C Scurvy Bleeding in
gums and
internal
organs,
General
weakness,
Anemia and
swollen legs
Promotes wound
healing, iron
absorption
Protects against
infections
Citrus fruits like,
lemon, Sweet
lime (mosambi),
orange etc
Vitamin B1
(Thiamin)
Beri Beri Muscle
cramps,
Retarded
growth in
children,
May lead to
paralysis
Essential for
formation of nerve
impulses and
carbohydrate
metabolism
Whole cereals
(unpolished
rice), pulses, oils
seeds, soyabean,
nuts (ground
nut), liver, pork
sea food, green
leafy veges

24. 7/12/2016NUTRITIONAL DISORDERS24

25. Sl
no
Deficient
Componen
t
Deficiency
Disorder
Symptoms Functions Foods Sources
Vitamin
B12
(Cyanocob
alamine)
Anaemia Reduced
RBC (blood
cell count)
and
Hemoglobin
volume
Acts as co-
enzyme for DNA
synthesis, RBC
formation and
nerve function
Liver, kidney,
meat, fish eggs
and cheese
Vitamin
B6
(Pyridoxin
)
Dermititis Convulsions,
dermatitis of
eyes and
retarded
growth
Helps in amino
acid metabolism
in brain and fat
metabolism,
Liver, meat,
fish, whole
cereals, yellow
corn legumes,
Tomato and
Yoghurt

26. Minerals

27. 7/12/2016NUTRITIONAL DISORDERS27
 TRACE ELEMENTS DEFICIENCIES
Several minerals in trace amounts are essential
for health since they form components of enzymes
and cofactors for metabolic function besides calcium
and phosphorus required for vitamin D manufacture,
others include iron, copper, iodine, zinc, selenium,
manganese nickel chromium, molybdenum, fluorine

28. Sl No Mineral Function Sources
1 Iron an active part of hemoglobin in red blood
cells & muscle protein myoglobin and of a
variety of protein that speed up chemical
reactions within the body.
Flesh foods are the best sources because
they contain heam iron. Some plant
foods (spinach/palak) appear to be much
better source of iron than they actually
are.
2 Zinc Steadily increasing. growth ,sexual
development , wound healing , ability to
fight infections sense of taste, night vision,
healthy epithelial tissue, and other vital
functions depend upon an adequate supply
of zinc.
Flesh foods, Red meats especially beef
are higher in zinc.Among plant foods
sun flower seeds are good sources of
zinc.Whole grains ,legumes and
vegetables are richer in zinc.
3 Iodide Needed for the production of the thyroid
hormones, thyroxine and triidothyronine.
Lack of iodine results in endemic goiter
Iodized salt
4 Copper Participates metabolic reactions that are
necessary for normal development and
maintenance of the skeleton, red blood cell
production, normal skin and hair, and
other functions.
Oysters are recognized as the leading
source

29. Deficiency disorders of trace elements
7/12/2016NUTRITIONAL DISORDERS29
 Iron:- Microcytic ,hypochronic anemia
 Copper:- Muscle weakness, neurologic defect
 Iodine:- Goiter and hyperthyroidism
 Zinc:- Growth retardation, infertility
 Selenium:- Myopathy, cardiomyopathy

30. GOITER- Iodine Deficiency
7/12/2016NUTRITIONAL DISORDERS30

31. Goiter
7/12/2016NUTRITIONAL DISORDERS31

32. Growth retardation
7/12/2016NUTRITIONAL DISORDERS32

33. 7/12/2016NUTRITIONAL DISORDERS33
THANKYOU