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picture1_Lecture Ppt 81253 | 10541 Item Download 2022-09-08 14-28-17


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File: Lecture Ppt 81253 | 10541 Item Download 2022-09-08 14-28-17
source and contact info source and contact info the materials for this lecture have been obtained from following book social and preventive medicine park 1997 the e mails of students ...

icon picture PPT Filetype Power Point PPT | Posted on 08 Sep 2022 | 3 years ago
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           Source and contact info
           Source and contact info
      The materials for this lecture have been obtained 
      from following book:
      SOCIAL AND PREVENTIVE MEDICINE-Park, 1997.
      The e-mails of students are:
      Dr_dhars@yahoo.co.in   &
      Shivalika3@yahoo.co.uk 
      E-mail of scientific advisor-
      Luighar@yahoo.com
                                                         2
                                                         2
               INTRODUCTION
    Nutrition may be defined as the science of food 
     and its relationship to health. It is concerned 
     primarily with the part played by nutrients in 
     body growth, development and maintenance .
    The word nutrient or “food factor” is used for 
     specific dietary constituents such as proteins, 
     vitamins and minerals. Dietetics is the practical 
     application of the principles of nutrition; it 
     includes the planning of meals for the well and 
     the sick. Good nutrition means “maintaining a 
     nutritional status that enables us to grow well 
     and enjoy good health.”
                                                         3
                                                         3
        Protein, carbohydrate and fat 
         Protein, carbohydrate and fat 
         had been recognized early in 
         had been recognized early in 
         the 19th century as energy-
         the 19th century as energy-
         yielding foods and much 
         yielding foods and much 
         attention was paid to their 
         attention was paid to their 
         metabolism and contribution 
         metabolism and contribution 
         to energy requirements.
         to energy requirements.
                                                  4
                                                  4
     CLASSIFICATION OF FOODS
      Classification by origin:
       Classification by origin:
       - Foods of animal origin
       - Foods of animal origin
      - Foods of vegetable origin
      - Foods of vegetable origin
      Classification by chemical composition:
       Classification by chemical composition:
       -   Proteins
       -   Proteins
      – Fats
         Fats
      – Carbohydrates
         Carbohydrates
      – Vitamins
         Vitamins
                                                       5
      – Minerals                                       5
         Minerals
            CLASSIFICATION BY 
        PREDOMINANT FUNCTION
    Body building foods:
     Body building foods:
    -meat, milk, poultry, fish, eggs, pulses etc
     -meat, milk, poultry, fish, eggs, pulses etc
    Energy giving foods:
     Energy giving foods:
    -cereals, sugars, fats, oils etc.
     -cereals, sugars, fats, oils etc.
    Protective foods:
     Protective foods:
    -vegetables, fruits, milk, etc
     -vegetables, fruits, milk, etc
                                                   6
                                                   6
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...Source and contact info the materials for this lecture have been obtained from following book social preventive medicine park e mails of students are dr dhars yahoo co in shivalika uk mail scientific advisor luighar com introduction nutrition may be defined as science food its relationship to health it is concerned primarily with part played by nutrients body growth development maintenance word nutrient or factor used specific dietary constituents such proteins vitamins minerals dietetics practical application principles includes planning meals well sick good means maintaining a nutritional status that enables us grow enjoy protein carbohydrate fat had recognized early th century energy yielding foods much attention was paid their metabolism contribution requirements classification origin animal vegetable chemical composition fats carbohydrates predominant function building meat milk poultry fish eggs pulses etc giving cereals sugars oils protective vegetables fruits...

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