Sintayehu Nutiration

DEPARTMENT OF:-
Clinical pharmacy
ASSIGNMENT ONE ON:-

Nutrition
ASSIGNMENT TITLE:-
The quality and safety of nutrition related product
Submitted by:-
Sintayehu DEMISSEW
ID-NO
1011/07
SUBMITTED TO:-
SISAY ESHETE (BSC, MPHN)
Introduction
Food products are objects of animal or vegetable origin used for food in natural
or processed form as a source of energy, food and flavoring substances [1, 2].
For food production are used food raw materials, which are objects of
vegetable, animal, as well as mineral origin and water.
Food products are divided into the following groups [2]
a) The products of mass consumption developed according to traditional
technology and intended for nutrition of the main population groups.
b) Medicinal (dietary) and medical-prophylactic prod-

Ucts-specially created for preventive and therapeutic nutrition; characterized
by a changed chemical composition and physical properties. This group
includes foods: vitaminized, low in fat (33% fat reduction), low-calorie
(less than 168 kJ / 100 g), high in fiber, low in sugar, cholesterol, sodium
chloride and other substances.
c) Baby food products - Special requirements for food and safety are applied
to baby food products. To produce them, high-quality raw materials are
used, and special recipes and technologies are developed. Specialized baby
food products are produced on a dairy, cereal basis.
Nutritional value is a concept reflecting the fullness of the useful properties of

a food product, including the degree to which a person’s physiological needs are
maintained in basic nutrients, energy and organoleptic properties. This indicator is
characterized by the chemical composition of the food product, taking into account
its consumption in the conventional amount. All substances that make up food and
meals are divided into two groups: organic (proteins, carbohydrates, fats, food
acids, vitamins, enzymes) and mineral (water, macro and microelements).
Among them there are substances that determine the nutritional, including energy
and biological, values that are involved in the formation of the structure, taste,
aroma and color of foods . Nutritional value is determined not only by the
content of biologically active substances (nutrients), but also by their ratio,
digestibility and good quality. The terms “energy” and “biological” value are a
narrower concept of nutritional value. The energy value characterizes that part
of the energy that can be released from food in the process of biological oxidation
and used to provide physiological functions of the body. Food is the only source of
energy for humans.
The amount of energy released when the body absorbs food is called caloric
value. When oxidizing one gram of fat, the body receives 9 kcal (37.7kJ); one gram
of protein - 4 kcal (16.7kJ); one gram of carbohydrates - 3.75 kcal (15.7 kJ). This is
the gross calorie, i.e. the one that is contained in the product and is released during
its combustion, or the theoretical energy value. But nutrients are not fully absorbed
by the body. So, proteins are digested by 94.5%, fats - by 94.0%; carbohydrates - by
95.6%. Therefore, the theoretical energy value should be multiplied by the
coefficient of digestibility. The coefficient of digestibility of sucrose is equal to
1, animal fat 0.85 (excluding butter), vegetable fats 0.95, and proteins depending
on their nature 0.85-0.95. Knowing the content in the diet of proteins, fats and
carbohydrates and the coefficients of their digestibility, you can easily calculate
the actual energy value. Foods included in the diet should contain substances
necessary for energy, metabolism and tissue building. It is important for the body
which groups of nutrients provide caloric intake. For normal human activity, a
certain ratio of proteins, fats and carbohydrates, as well as the presence of
vitamins and minerals, is necessary.
Proteins should be, on average, 12%, fats 30-35% of the total caloric intake, the
rest - carbohydrates. At present, the energy value of a popular diet corresponding
to the average energy expenditure of a person is 2000-2.500 kcal (8.380-10.500 kJ).
The composition of this diet consists mainly of products subjected to cooking,
preserving and storage, hence, with a low content of vitamins and other
biologically active substances. How to provide in this amount of energy
necessary for the body nutrients? This indicator is called the dietary density of the
diet; is characterized by an amount of essential nutrients in 1000 kcal (4190 kJ). The
problem of dietary nutritional density can be successfully solved by producing
low calorie foods of high nutritional value enriched with essential nutrients [4].
The biological value of food is determined mainly by the presence in them of
irreplaceable nutritional factors, not synthesized in the body or synthesized in
limited quantities and at low rates. The main irreplaceable components of food
include 8-10 amino acids, 3-5 polyunsaturated fatty acids, all vitamins and most of
the mineral substances, as well as natural physiological substances of high
biological activity: phospholipids, protein-lecithin and glycoprotein complexes. The
biological value of food is a more general concept and is characterized by the
biological value of proteins, fats, carbohydrates, vitamins and minerals. The
biological value of fats is determined by their polyunsaturated fatty acids (PUFA),
called vitamin PUFAs, which are irreplaceable nutritional factors, since they are
not formed in the body and must be supplied with food. Along with the energy
function, PUFAs promote the acceleration of cholesterol metabolism in the
body, reduce the formation of low density lipoproteins, responsible for
atherosclerosis, and reduce the synthesis of triglycerides.
Essential fatty acids are linoleic C 18: 2 and linoleic C 18: 3. Linoleic acid is converted
into arachidonic C 22: 4, and linoleic acid - into eicosapentaenoic acid. Inadequate
intake of linoleic acid from food causes in the body a disruption of the biosynthesis
of arachidonic acid, which enters a large number in its structural lipids, as well
as prostaglandins. Arachidonic acid accounts for 20-25% of all fatty acids in the
phospholipids of cellular and subcellular bio membranes. PUFAs derived from
linoleic acid (eicosapentaenoic and docosahexaenoic) are also constantly present
in membrane lipids, but in a much smaller amount (2 to 5%) than arachidonic acid
[5]. It is important to emphasize that the methods for determining the biological
value of fats are integral, since they do not reveal the effect of each of the acids on
the metabolism of lipids. Unlike proteins, it is currently not possible to determine
the biological value of fats based on their chemical composition. AA Pokrovsky
noted that one of the most promising approaches in solving this problem is the
study of the effect of fats on the fatty acid composition of cell membranes.
Plumpy’Nut
Has a national value per 92g, energy 2100 KJ (500Kcal),carbohydrates 45g,fat
30.3g,protein 12.8g and other constituents quantities ingredients peanut paste,
vegetable oil, powder milk, powdered sugar, vitamins and minerals in it.
Use
Plumpy’Nut is used as a treatment for emergency malnutrition cases. It supports
rapid weight gain derived from broad nutrient intake which can alleviate a starving
child from impending illness or death. The product is easy for children to eat b/c it
dispenses readily from a durable, tear open package. The fortified peanut butter-
like paste contains fats, dietary fiber, carbohydrates, proteins (as essential
macronutrients), vitamins and minerals (as essential micronutrients), peanut
butter itself is a rich source of vitamin E (45% of the daily value, DV, in a 100 gram
amount) and B vitamins (particularly niacin at 67% DV). Plumpy’Nut has a two year
shelf-life and requires no water, preparation, or refrigeration. Its ease of use has
made mass treatment of malnutrition in famine situations more efficient than in
the paste. Severe acute malnutrition has traditionally been treated with
therapeutic milk and required hospitalization. Unlike milk, Plumpy’Nut can be
administered at home and without medical supervision. It also provides calories
and essential nutrients that restore and maintain body weight and health in
severely malnourished children more effectively than F100.
QUALITY
 Plumpy’Nut has a good and bad sides
Good side of Plumpy’Nut
 It gives to people a chance for surveying if it has starving
 It has a lot of calories and prevent malnourished patient and
 Lastly it gives for wasted people to have normal weight
Bad side of Plumpy’Nut
 It has not given for people that have obesity
 In a day a person will eat 2000 calories that means 4 Plumpy’Nuts
unless it makes a person sick
F-100
 Are therapeutic milk products designed to treat severe malnutrition.
 The formula is used in therapeutic feeding center where children are
hospitalized for treatment.
 F-75 is considered the starter formula and f-100 the catch-up formula. The
designation mean that the product contains respectively 75 and 100 kcal per
100ml. both are very high in energy, fat, and protein, and provide a large
amount of nutrients. Ingredients include concentrated milk powder, food oil,
and dextrin vitamin complexes. The formulas may be prepared by mixing
with the local water supply.
 F-100 provides 100kcal and 3gram protein there are other variants like low
lactose f-75 and lactose free f-75 which are used in case of persistent
diarrhoea in severe acute malnutrition.
Infant formula
A safe complementary food and a suitable breast milk substitution. They use of
hydrolyzed caw milk baby formula versus the standard formula does not appear to
change the risk of allergies or auto immune diseases.
Use of infant formulas

In some cases breast feeding is medically contra indicated. These includes:-
 Mother’s health
 Baby is unable to breast feed
 Baby is considered at risk for malnutrition
 Personal preferences, beliefs, and experience
 Absence of the mother
 Food allergies
 Financial pressure
 Lack of training and education
 Lactation insufficiency
 Lack of other source of breast milk
Health risks
Use of infant formula has been cited for numerous increase health risks. Studies
have found an association b/n infant formula and lower cognitive development,
including iron supplementation in baby formula being linked to lowered IQ and
other neurodevelopmental delays.

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DEPARTMENT OF:-

ASSIGNMENT ONE ON:-

b) Medicinal (dietary) and medical-prophylactic prod-

Nutritional value is a concept reflecting the fullness of the useful properties of

Use of infant formulas

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