nutritional problems Ppt Powerpoint Presentation slides DR.M.KARTHIKEYAN MBBS DPH DIH Medical Slideshow Nutritional Problems/Upper GI Module 3

nutritional problems

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Presentation byDr.M.Karthikeyan,MBBS,DPH,DIH., Assistant Professor Department of Community Medicine Kilpauk Medical College Chennai-10 Nutrition and Health

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Introduction Food Groups Nutrients and their Importance Nutrition related disorders Balanced Diet

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Food Groups Origin Chemical composition Predominant function Nutritive value Pulses Cereals Vegetables Fruits Nuts&oilseeds Fats & Oils Sugar Condiments & Spices Miscellaneous

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Nutrients and their Importance Proteins Fats Carbohydrates Fat Soluble Vitamins Water Soluble Vitamins Minerals Trace Elements

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Proteins Of first importance Sources Functions Body-Building Osmotic pressure Repair works Component(enzymes,Antibodies,Hemoglobin,Hormones) Immunity Energy Supply 4 Kcal/gm Requirements(ICMR 1.0g /kg body wt.)

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Fats Sources Vegetable origin—groundnuts ,mustard ,sesame ,coconut Animal origin—Ghee ,Butter ,Milk ,Cheese ,Eggs ,Meat Functions Vehicle for fat-soluble vitamins Support of viscera Insulation against cold Supply of energy 9 Kcal/gm Steroid hormones & Bile acids synthesis EFA reduce serum cholesterol & low density lipoproteins Requirements (WHO 20-30%of total intake)

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Fats & Diseases Obesity Coronary Heart Disease Cancers

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Carbohydrates Sources Starch (cereals,roots,tubers) Sugars (lactose,maltose,glucose,fructose) Cellulose (fibres) Functions Metabolism Fiber -alleviation of constipation Inhibits fecal mutagen synthesis(changes colonic PH bacterial action) Reduces cholesterol Reduces risk of coronary heart disease Controls glucose level Protects against colon cancer

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Fat Soluble Vitamins

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Water Soluble Vitamins

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Water Soluble Vitamins

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Minerals

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Trace Elements

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Nutritional Disorders Cardiovascular Disorders Diabetes Obesity Cancers

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Cardiovascular diseases IHD,HT,CVA,CHD Risk factors

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Risk factors

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others DM people are 2-3 times at a risk than others Hormones - hyperoestrogenemia Alcohol – more than 75g per day is a risk Type A personality – competitive drive, stress, restless., - are at risk OC pills – thromboembolism and lipogenesis and hyperoestrogenemia – risk

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prevention Dietary modifications High intake of PUFA (sunflower oil, safflower oil, corn oil, soya bean oil) Better look “partial hydrogenated oil” on the label of oils Avoid Deep fried fast foods, cake mixes, chips, crackers, cookies, candies ,doughnuts ,pies, energy bars.

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Prevention Choose a variety of vegetable oils instead of a single one Reduction of fat intake to 20-30% Reduction of cholesterol intake to below 100%per 100Kcal per day Consume saturated fat less than 10% Increase complex carbohydrate consumption (vegetables ,fruits, grains) Avoid alcohol Salt less than 5 g/day

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Others Avoid smoking Regular Exercises particularly walking Blood pressure maintenance Meditation & Yoga Early Diagnosis & Proper treatment Compliance

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NORMAL VALUES: LDL : Up to 150 mg / dl HDL : 30.00 to 70.00 mg / dl VLDL : Up to 25 mg / dl TRIGLYCERIDES : Up to 150 mg / dl [ <1.7 mmol / l] TOTAL CHOLESTEROL 130 to 220 mg / dl [3.1 to 6.5 mmol / l] LIPID PROFILE

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HYPER TENSION

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Risk factors

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Obesity a Concern

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Obesity Definition Classification Assessment BMI = wt (kg) H t X Ht (m) Broca's index . Wt =Ht (cm)---100 Corpulence index =Actual wt Desirable wt WHR<1.0 in men and <0.85 in women Waist circumference<102 cm in men and <88cm in women Diseases

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waist circumference: Wrap a tape measure around your middle at the level of your belly button. The risk of heart disease and diabetes increases if your waist circumference is more than 35 inches (88 cm) for a woman and more than 40 inches (102 cm) for a man. You should strive for a waist size less than 31.5 inches if you are a woman and less than 37 inches if you are a man. waist/hip ratio: Measure your hip circumference at the level of the two bony prominences felt in the front of your hips. Then, divide your waist circumference by your hip circumference. Your waist-to-hip ratio should be below 0.8 for a woman and below 1.0 for a man.

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DIABETES MELLITUS

Slide 28 :

Diabetes

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Risk factors Genetic Obesity Sedentary life style Diet – high saturated fat intake Infections – mumps, rubella, coxsackie Malnutrition Stress westernization

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Prevention Lifestyle changes High risk screening and follow up Maintaining ideal bodyweight Self – care compliance

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Balanced Diet Attributes Quality & Quantity Variety & Satiety Proportions Affordability & Acceptance Factors affecting requirement of calories Age Sex Climate Physical activity BMR BSA Physiological requirements

Slide 32 :

FOOD GUIDE PYRAMID

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Balanced Diet The daily requirement of protein is 10-15% Fat 15-30% Remaining is carbohydrates rich in fibre Avoid excessive refined carbohydrates intake Avoid junk foods

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Rich sources of alpha – linoleic acid Wheat, Bajra, Black gram, Cowpea, soybean, green leafy vegetables, fenugreek, mustard seeds, oil, fish.

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Take just enough fat. Use more than one source of cooking oil. Combination of oils (safflower + palm oil) Limit use of ghee, vanaspati, dalda, butter. Eat foods rich in alpha- linoleic acid (Legumes, green leafy vegetables, fenugreek, mustard seeds) Eat fish more frequently than meat and poultry and limit/avoid organ meats (liver, kidney, brain.,)

Slide 36 :

Restrict the intake of salt from an early age. Develop a taste for foods/diets low in salt. Restrict intake of preserved and processed foods like Papads, pickles, sauces, ketchups, salted biscuits, chips, cheese and fish. Use always IODIZED salt.

Slide 37 :

Green Leafy Vegetables Though many are vegetarians, the vegetable intake is low. Minimum 300g of vegetables and 100g of fruits daily is needed. Green leafy vegetables 40g other vegetables 60g roots & tubers 50g Consume fresh vegetables as salads. Eat as much as fruits and vegetables daily. Grow vegetables in kitchen garden.

Slide 38 :

Non-Vegetarians

Slide 39 :

Vegetarians

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Food Pyramid

Slide 41 :

Balanced Diet

Slide 42 :

BMR & CALORIES BMR=amount of energy your body needs to function females =655+ (6.3 x wt. in pounds)+4.7 x height in inches – 4.7 x age in years males=66+ (6.3 x wt. in pounds)+(12.9 x ht in inches)-6.8 x age in years Sedentary BMR x 20% Light active BMR x 30% Moderate BMR x40% Very active BMR x 50% Extra active BMR x 60% Add this number to BMR 0.5-2 pounds a week is ideal

Slide 43 :

Energy xpense

Slide 44 :

Food may be your best medicine or Medicine will be your food - Hippocrates

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THANK YOU

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