Malnutrition

Malnutrition

It is condition in which the subject may take unbalanced diet –

under nutrition, over nutrition or wrong proportion

Under Nutrition

1

2

3

Over nutrition

Micronutrient deficiency

Subjects will get inadequate protein/fats/carbohydrates

Subjects will get excess nutrition - obesity

Subjects will get inadequate

vitamins & minerals

Causes

Food Scarcity

Unhealthy

food habits

Malnutrition - Disorders

1. Protein Energy Malnutrition

1. Kwashiorkor
2. Marasmus

2. Micronutrient malnutrition

3. Obesity

Protein energy malnutrition

Primary PEM

Secondary PEM

Inadequate intake of Protein + energy

1. Inadequate absorption
2. Increased nutrient loses

Weight loss, muscle wasting and malnutrition

Kwashiorkor - sickness of weaning

Between 1 – 3 year old children

Etiology

1. Very low protein
2. In places where starchy foods are main staple

Symptoms

1. Growth failure
2. Swollen abdomen
3. Loss of muscle mass
4. Generalized swelling
5. Low immunity

Marasmus

Common in first year of life

Etiology

1. Chronic starvation,
2. adulterated water
3. Inadequate food and micronutrient intake

Symptoms

1. Muscle wasting
2. Growth retardation
3. Mental changes
4. Often diarrhea
5. Variable temperature

Micronutrient malnutrition

Inadequate intake of Minerals

Calcium

Iodine

Iron

Zinc

Rickets

Goitre

Anemia

Retarded growth

Micronutrient malnutrition

Inadequate intake of Vitamins

Thiamine

Niacin

Vitamin C

Vitamin D

Beri beri

Pellagra

Scurvy

Rickets

Obesity

Causes

1. Overeating
2. Poor Sleep
3. Unhealthy lifestyle
4. Hereditary

​

Consequenes

1. Heart disease
2. Diabetes
3. Blood pressure
4. Fatty liver

Prevention of Malnutrition

1. Use of modern agricultural techniques to increase the agricultural production
2. Proper education to peoples regarding importance of food
3. Enrichment of food
4. Fortification of food
5. Genetic engineering for the development of new varieties eg- golden rice

Food & its Classification

Edible substance which supports the growth, repair and maintenance of the body

What is Food ?

Function of food

1. To provide energy for doing works.
2. Building and repairing of tissues and cell damaged by infection and injuries.
3. To promote the physical and mental growth and development of human beings
4. To protect the human beings from infections & deficiency disorders

Classification of foods

Classification - Origin

Plant

Food

Animal

Plant – as a food source

Plant – as a food source

Wheat,

Maize,

Rice,

Barley,

Oats,

Rye and

Sorghum.

Animal – as a food source

Meat

White meat

Red meat

Egg

Milk

BY Function

Energy yielding foods

It includes foods rich in carbohydrate, fat and protein. They are classified into two groups

Cereals & Pulses

1

2

Fats & Sugars

They provide in addition to energy large amounts of proteins,

minerals and vitamins

Sugars provide only energy and fats provide concentrated source of energy

Biological Value (BV)

Biological value (BV) is a measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body.

Biological value

High BV

Low BV

Contain essential amino acids in right proportion

Lack one or more essential amino acids

Body building foods

Foods rich in protein are called body building foods. They are classified into two groups

Milks, Egg, Meat, Fish

1

2

Pulses, Nuts & Oils

It has high biological value and essential amino acids

Rich in protein but they do not contain all essential amino acids

Protective foods

Foods rich in protein, vitamins and minerals have regulatory functions in the body like maintaining heartbeat, water balance, temperature.

Food with high biological value

1

2

Vitamins, Minerals & Protein

Milk, egg and fish

Vitamins & Minerals

Green leafy vegetables & fruits

Food with low biological value

Based on Nutritive Value

Minor classifications

No use of fertilisers, pesticides; growth regulators and livestock feed additives

Organic foods

1

2

Use of fertilisers, pesticides; growth regulators and livestock feed additives

Inorganic foods

Basic Food Groups

Food Groups

Vegetables

Fruits

Protein rich foods

Grains and Dairy groups