Concept of Nutrition

As we all know that food is a basic necessity of our life. Life cannot be continued without
adequate nourishment. All people required healthy food for growth, development and to lead
an active and healthy life. Today, nutrition is important for boosting immunity and prevent
many chronic and degenerative diseases. The word nutrition is derived from Latin root nutr
which means nourish or nurture. Nutrition is relatively a new science and first recognition as
an independent field of study came in 1926. Lavoisier, a French scientist also known as father
of nutrition studied about energy metabolism.

Nutrition based researches in India-In India nutrition research conducted by Sir Robert
McCarrison at Coonor Pasteur Institute as the “Beri Beri Enquiry” unit in 1918. Later on, it
was known as “Deficiency Disease Enquiry” unit. A study was conducted on the nutritive
value of Indian foods by Dr. W.R. Aykroyd and co-workers. The studied based on clinical,
biochemical, and public health aspects conducted by Dr. V.N. Patwardhan “the first Indian
Director” of Nutrition Research Laboratories after that Dr. Gopalan developed food
toxicology, endocrinology and genetics departments. Community based research especially
vulnerable groups did by Dr. S.G. Shrikantia. Later `on, new area of researches such as
growth retardation, nutrition assessment fortifications, drug- nutrient interaction, interaction
of nutrition on degenerative diseases. National Nutrition Monitoring Bureau (NNMB) plays
an important role in computerization of data processing. National Institute of Nutrition (NIN),
Hyderabad and Central Food Technological Research Institute (CFTRI), Mysore both are
conducted many nutrition researches. Nutrition, food and health are closely connected each of
life. Let us start by defining these and related terms.

 Health is a state of complete physical, mental, and social well-being and not merely
the absence of disease or infirmity. (WHO 1948) Food is defined the materials of
liquid, semisolid and solid nature which can be eaten or drunken, perform many
functions in the body such as energy provision, building, regulation and protection.

 Nutrition
o Nutrition as defined by Robinson (1982) is the science of foods, the nutrients
and other substances therein, their action, interaction and balance in
relationship to health and disease; the process by which the organism ingests,
 digest, absorbs, transports and utilizes nutrients and disposes of their end
products. In addition, nutrition is concerned with social, economic, cultural
and psychological implication of food and eating.
o Nutrition is defined as a science concerned with the importance of food and
different nutrients in the growth, development and maintenance of individual’s
health…Nutrition is the summation of all processes involved in how
organisms obtain nutrients, metabolize and use them to support all of life’s
processes.
o Nutrition science is the study of how an organism is nourished, and how
nourishment affects personal health, population health and planetary health.
o In short Nutrition science is the area of knowledge regarding the various
functions of food conducted in our body for the maintenance of health,
growth, activity and reproduction.
o Adequate, optimum and good nutrition are stated to specify the supply of
essential nutrients is correct in term of proportion as well as amount so that the
organism is able to maintained highest level of physical and mental health
throughout the life cycle.
 Nutrients are the chemical substance or food constituents found in our diet and act as
a nourishing material. Approximately fifty different nutrients normally supplied by
the food. Each nutrient performs specific functions in our body.
 Balanced diet is a diet which provide all essential nutrients in proper amount and
proportion required according to individual’s age, sex and occupation.
 Source: National Institute Of Nutrition, Hyderabad
 Nutritional status is the state of body as result of the consumption of well-balanced
diet and utilization by the body. Nutritional status can be good or poor.
o Good nutritional status is the state of body as result of the consumption of
well-balanced diet which fulfil the nutritional needs of the person.
 Poor nutritional status is the state of body as result of the consumption of improper
diet means either excess, deficit or improper utilization of nutrients. Overeating can
also cause poor nutritional status.
 Non nutrients are the components of food that do not provide any nourishing
function in our body.
 Antioxidant are the chemical compound found in our food. It is minimizing the
formation of free radicals. Free radicals are produced in our body continuously and
responsible different chronic diseases like diabetes, heart diseases and cancer etc.
 Phytochemicals are a group of bioactive compounds found in plants. Phytochemicals
are providing many health benefits. They act as antioxidants, detoxifying, anticancer
and immunity-potentiating agents. Phytoestrogen, lignans, saponins, flavonoids,
indoles and carotenoids are the examples of phytochemicals.
 Nutraceuticals is a substance of any food or part of food that provide protection
against chronic diseases.

FUNCTIONS OF FOODS
Generally, Food is performed three main functions in our body:

1.Physiological Functions

There are three main physiological functions of the body. These are-

Food provide energy: We all know that everybody require energy to perform various
voluntary and involuntary activities in our body. In short, energy is needed to carry out
various household, recreational and professional activities, conversion of ingested food into
useful nutrients in the body, for the growth and development. The requirement of energy is
fulfilled by the oxidation of the food consumed.

Food helps in body building: As we all know that cell is structural unit of the body. New
cells are added and help the body to grow and for formation of new cells the food is required.
A new born baby weighing 2.7-3.2 kg can grow to its potential adult size of 55-60kg if the
balance diet consumed from birth to adulthood. Cells are also died or damage due to any
injury or accident but simultaneously new cells formed and to replace worn out cells of the
body.

Food regulates activities of the food and provides protections against diseases:
Regulatory functions mention the role of food in controlling body processes, such as beating
of heart, maintenance of body temperature, muscle contraction, control of water balance,
clotting of blood, removal of waste products from the body and improve our body’s
resistance to various infections and diseases.
2.Social Functions

Food has been an important part of our community, social, cultural and religious life. Some
special foods are distributed as a prasad in religious functions at homes, temples and
churches. Feast are given at many special occasions in the life such as birth, naming
ceremony, birthday, marriage etc. Food has been used as an expression of love, friendship
and social acceptance. It is also a symbol of happiness at certain festivals in life, for example
laddus are associated in Deepawali and marriage, cakes are associated with Christmas and
birthdays.

3.Physiological Functions

Food is not only satisfying physical and social needs but also satisfy some emotional needs
like sense of security, love and attention. These feelings are the basis of the attachment to the
mother’s cooking. With the help of sharing food, we can improve our friendship.

NUTRIENTS

Different food is formed up of a number of chemical components known as nutrients.

Nutrients are helpful to provide energy, promote the growth and maintenance of the body and
regulate various body processes. Some food contains one nutrient and some contain more
nutrients.

CLASSIFICATION OF NUTRIENTS

Nutrients can be divided into two categories-

 Macronutrients- Carbohydrate, fat and protein are termed as macronutrients and they
are quantitatively providing the bulk of our food. They are helpful to provide energy
and some molecules which is necessary for the structural and metabolic activities of
the human body. In the Indian dietary, they contribute to the total energy intake in the
following proportions. Proteins Fats Carbohydrates 7 to 15 per cent 10 to 30 per cent
65 to 80 per cent.
 Micronutrients- We need micro nutrients very little quantity (milligram or
microgram). Vitamins and minerals are found in our food in smaller amounts
therefore they are called micronutrients. They do not provide energy but necessary for
growth and development of body, improve immune function, some essential function
and utilization of macronutrients in the body.
ROLE OF NUTRIENTS

Cereals often provide primarily carbohydrates but good source of certain vitamins and
minerals. Each nutrients have their own functions. The important functions of nutrients are
given below-

Carbohydrates

The most important function of carbohydrates is providing energy. 1 gram carbohydrate is

provided 4 Kcal. Carbohydrates are categorized in two form sugar and starch. Sugar is found
in sugar, sweets, cakes, fruits, milk jams and jellies. Starch found in cereals, potatoes and any
food containing flour such as chapati, pasta, biscuits, bread and cake. Fibre is also called non
starch it regulate the intestinal function and bowel movements. Whole grains and cereals,
whole pulses, fruits and vegetables are the sources of fibres. Lactose in milk, fructose in fruit,
maltose in malted products are the examples of carbohydrate occurring in foods. Insufficient
energy from carbohydrate and fat cause poor growth and development. Excess amount of
carbohydrate consumption cause obesity because it is store as glycogen or converted to fat
and stored in the body.
Proteins

The primary function of protein is growth and development and maintenance of the body by
building of new tissues and maintaining and repair existing tissues. Therefore, when the
growth is rapid the extra requirement of protein is needed. Protein is also helpful for the
synthesis of protective and regulatory substances like hormones, antibody and enzymes.
Secondary function of protein is to provide energy ,1 gram protein is provided 4 Kcal.
Richest sources of protein are milk, cheese, curd, eggs, fish, meat, groundnuts and other nuts,
oil seeds, pulses and beans such as soyabean and kidney beans. The examples of protein
occurring foods are gluten in wheat, casein in milk and albumin in egg. Several proteins are
also found in our body such as myosin and actin are present in muscles, haemoglobin in
blood, keratin in nails and teeth. Deficiency of protein along with energy cause Protein
energy malnutrition. Muscle wasting is a sign of severe protein deficiency. Excess amount of
protein is converted to carbohydrates and fats and store in the body.

Fats

Fats or lipid are the concentrated source of energy. 1 gram fat is provided 9 Kcal. The
membrane of all cells is made up of lipids. It is a source of essential fatty acids such as omega
3 and 6 which is important for brain and nervous function and healthy skin. It is not synthesis
in our body and they must be the part of the diet. Fat is also a carrier of fat-soluble vitamins
like A, D, E and K. Oils found in seeds, butter, yogurt, cream and cheese from milk, lard
from meat are the examples of fats occurring foods. Insufficient energy from fat cause
improper growth and development of the body. The symptoms of the essential fatty acids and
fat-soluble vitamins deficiency are also occurring in the body. Excess fat intake in the diet
result weight gain or obesity because it stored as fat reserves in the body.

MICRONUTRIENTS

Minerals

The minerals are not provided energy and not lost during cooking. Calcium, phosphorus,
iron, iodine, sodium, zinc and sodium are some important minerals occurs in various foods.
Minerals are helpful for body building and formation of teeth, bones and haemoglobin. They
also regulate different body process such as clotting of blood, muscle contraction,
maintenance of acid base balance and control water balance. Minerals are major and minor
(Trace). Each mineral has its own functions. Functions and sources of some important
minerals are given below-

 Calcium-Helpful in bone and teeth formation, transmission of nerve impulse and

clotting of blood etc. Calcium is milk and milk products, ragi (millet), green leafy
vegetables and fresh and dried fishes. If our diet is inadequate in calcium, it can cause
some bone deformities like rickets and osteoporosis.
 Phosphorus-Important component of building body structure and some enzymes
required for the metabolism of carbohydrate, fats and protein. Maintain acid base
balance in the body because it is a part of buffer salt. Essential for energy metabolism
because act as a part of ATP (Adenosine triphosphate) and ADP (Adenosine
diphosphate). It is involved in formation of DNA (deoxyribonucleic acid) and RNA
(Ribonucleic acid) and both are necessary for genetic coding. All foods which contain
Calcium also rich in phosphorus. Some soft drinks and processed food also fortified
with phosphate.
 Magnesium-It is involved in many regulatory processes in the body along with other
minerals such as muscle contraction, nerve transmission and activates some important
enzymes involved in energy metabolism. Green leafy vegetables and other plant foods
are good sources of magnesium. Low magnesium intake cause muscle cramp and
seizure.
 Iron-Important for haemoglobin formation along with protein (Haem is iron and
globin is protein). Haemoglobin, red pigment found in red blood cells. It carries
oxygen from the lungs to the cells and carry back carbon di oxide formed, to lung to
for exhalation and delays physical and mental development. It is also involved in
energy metabolism. The best sources of iron are rice flakes, chickpea flour, bajra,
ragi, jowar, leafy vegetables, dates, jaggery, watermelon, liver, eggs and meat. If,
person consumed a diet containing low amount of iron result iron deficiency anaemia.
 Iodine-It is a major part of the hormone thyroxine, which helps energy metabolism in
the body and necessary for physical and mental development. An enlarged thyroid
gland may indicate thyroid deficiency known as Goitre. In Goitre swelling occurs
around the neck due to the enlargement of the thyroid gland. Sea water is a good
source of iodine. Sea plants, sea foods, vegetables grown in iodine rich soil and
iodized salt are also contain good amount of iodine.
  Fluoride-It is helpful to protect tooth enamel and prevent dental caries. It is found in
water. If the amount of water is high a disease Fluorosis occurs. In which fluorides
deposits in hard and soft tissues known as dental fluorosis and skeletal fluorosis.
 Sodium-Sodium is important for regulation of acid base balance, osmatic blood
pressure, water balance and transmission of nerve impulses and normal muscle
contraction. Salt and processed foods are main sources of sodium. Excess
consumption of sodium increases the risk of hypertension and also damages blood
vessel.
 Potassium-The functions are similar as sodium like maintain osmatic pressure, acid
base balance, muscle contraction and transmission of nerve stimuli. It is found in
meat, fish, vegetables, fruits, whole grain, roots etc. Normally, deficiency is not
occurred because it is found almost all foods. But high level of blood plasma
potassium cause hyperkalemia in which nausea, difficulties to breathing, dehydration
and kidney failure occurs.
 Selenium, Copper and Zinc-All are having antioxidant properties because it is
essential part of an antioxidant enzyme that protect cell membranes against oxidative
damage. All most all food contains these trace elements. Therefore, deficiency is also
rare.

Vitamins

Vitamins are the organic, natural essential nutrients. Vitamins are required in small quantities
and must be consumed by the diet because it cannot synthesize in our body. Like minerals
vitamins are not provide energy and does not play a part of formation of body. But they are
essential for growth and development, formation of bones and teeth, increase resistance
against infections and precursor of many compounds which conduct biochemical or
metabolic process. On the basis of solubility vitamins are classified into fat soluble and water
soluble.

Fat soluble vitamins: These vitamins are only absorbed from the intestine in the presence of
fat. Thus, inclusion of fat is necessary for their proper absorption. As we know that vitamins
are micronutrients so little amount is required. These are stored in liver and adipose tissues
for longer time. Fat soluble vitamins are not much lost during cooking normal procedures. Fat
soluble vitamins are categized in A, D, E and K. Functional roles, sources, deficiency and
toxicity are given in the table.
Vitamins Functional Roles Sources Deficiency and Toxicity
Vitamin A Needed for vision, Vitamin A from animal Deficiency-Growth failure,
(and its healthy skin and sources (retinol): fortified improper vision, night blindness
precursor*, mucous membranes, milk products, eggs yolk, (Nyctalopia), dryness of lining of
beta-carotene) bone and tooth liver and kidney. eyelids (conjunctiva), dryness of
*A precursor growth, immune Beta-carotene (from plant cornea (Xerosis), thickening of
is converted system health sources): Leafy, dark green epithelial tissue covering of eye
by the body to vegetables including spinach, and cornea becomes transparent
the vitamin. franugreek, cabbage, broccoli (Xeropthalmia)
etc. Yellow and orange fruits Toxicity-Carotenemia (Skin
(apricots, mango, papaya and become yellow), occur if too much
vegetables (carrots, sweet ingestion of carotene.
potatoes, pumpkin, sweet Headaches, blurred vision, joint
potato) and bone pain, dry skin, poor
appetite.

Vitamin D Needed for proper Egg yolks, liver, fatty fish, Poor growth of bones, Soft and
(also known as absorption of calcium cod liver oil, fortified milk, weak bones, bone deformities
Sunshine and phosphorus stored fortified margarine. When (such as bowed legs, beaded ribs,
vitamin) in bones exposed to sunlight, the skin joint and skull deformation)
can make vitamin D. known as Rickets (in children),
Osteomalacia (in adult), Tetany
(low level of calcium).
Toxicity-nausea, vomiting, loss of
appetite, muscular weakness,
constipation and sometimes
calcium deposits in kidney, heart
and brain.
Vitamin E Antioxidant; protects Polyunsaturated plant oils Supress immune functions,
(also known as cell walls, (soybean, corn,); leafy green muscular dystrophy, premature
Phylloquinone vegetables; wheat germ; delivery.
and whole-grain products; liver; Toxicity- impaired wound healing,
antisterlity egg yolks; nuts and seeds depression, excessive bleeding.
vitamin)
Vitamin K Needed for proper Leafy green vegetables such Defective blood clotting,
(Tocopherols) blood clotting as kale, collard greens, and Prolonged clotting time,
spinach; green vegetables hemorrhagic disease of new-born
such as broccoli, brussels (Neonatology).
sprouts, and asparagus; liver Toxicity is rare.
and also produced intestinal
tract by bacteria
Vitamins: Their Functions and Sources | Michigan Medicine (uofmhealth.org)

Water Soluble Vitamins: As the name water soluble vitamins soluble in water include B
complex and ascorbic acid (vitamin C). Vitamin B complex include thiamine, riboflavin,
niacin, pyridoxine, folic acid, vitamin B12 and biotin. Water soluble vitamins are rapidly
absorbed in the body and unutilized amounts are excreted in the urine. Hence, it is necessary
that proper amount should be consumed by the diet. Some water-soluble vitamins are partly
destroyed by cooking procedures.

Vitamins Functional Roles Sources Deficiency

Thiamine Part of coenzyme Found in all foods except Beri- Beri
(vitamin B1 and thiamine pyrophosphate sugars, fats and oils. (Characterized by the
Aneurin) (TPP) needed for Whole-grain cereals, abnormalities of
energy metabolism; yeast, pulses, legumes, cardiovascular,
important for normal nuts and sunflower seeds. neurological and cerebral
functioning of Meat, fish, eggs and functions.
gastrointestinal, green leafy vegetables Wernicke-Korsakoff
cardiovascular and are fair sources. syndrome (neurological
nerve system. disorder)
Riboflavin (Vitamin Part of coenzyme Milk and milk products Ariboflavinonis
B2) Flavin mono nucleotide except butter and ghee (Characterized by lesions
(FMN) and flavin leafy green vegetables; on the lips and oral
adenine dinucleotide whole-grain, enriched cavity, scrotal or vulval
 (FAD) needed for breads and cereals skin change and scrotal
energy metabolism. dermatitis.
Niacin (vitamin B3 Component of two Meat, peanuts and Pellagra
or nicotinic acid) coenzyme legumes, liver, organ Characterized by Four Ds
Nicotinamide adenine meat, or enriched breads are its major symptoms;
dinucleotide (NAD) and cereals and coffee. diarrhoea, dermatitis,
and its phosphate dementia and death.
(NADP) needed in
production of from
glucose, synthesis of
fatty acids and growth.
Pantothenic acid Part of major coenzyme Liver, kidney, egg yolk Deficiency is rare
involved in amino acid whole grains, legumes
metabolism and sweet potato.
Smaller amount found in
milk, fruits and
vegetables
Biotin Part of coenzyme Gg yolk, soy flour, yeast Nausea, anorexia, changes
involved in synthesis of and cereals. Also in mental status, myalgia
amino acids and fatty produced in intestinal and hyperaesthesia.
acids. tract by bacteria
Pyridoxine (vitamin Part of a coenzyme Meat, liver, fish, pork, Peripheral neuritis,
B6) needed for protein vegetables, whole grain, anaemia, glossitis,
metabolism, amino acid nuts cheilosis and seborrhic
transport, helps for dermatitis.
antibodies formation
Folic acid Necessary for the Liver, yeast, leafy green Abnormal formation of
formation of DNA and vegetables, pulses and RBC, megaloblastic
new cells, especially legumes, seeds, orange anaemia, neural tube
red blood cells (heme). juice, now added to most defects
refined grains
Cobalamin (vitamin Part of several Organ meat, liver, milk, Weakness, sore tongue,
B12) coenzymes needed in cheese poultry, fish, changes in RBC, loss of
 the synthesis of nucleic seafood, eggs. Plant’s weight, tingling of lower
acid, promote normal foods do not contain extremities, apathy
growth and vitamins B12. mental and nervous
development. abnormalities.
Ascorbic acid Serve as an antioxidant, Citrus fruits such as Scurvy
(vitamin C) needed for collagen amla, guava, orange, (Characterized by tender,
formation, activation of sweet lime, grapes. Leafy sore and bleed gums),
hormones, absorption vegetables such as general weakness,
of iron, wound healing drumstick, amaranth, anorexia, breakdown of
cabbage. Sprouted pulses collagen ,wound healing
are also good sources of delay.
Vitamin C.

Proper health is a desire of every person, it is achieved by anyone by wise selection of food.
Some points keep in mind to maintain good health such as consume seasonal, natural and
variety of food. Avoid excess refined wheat flour, sugar, salt, spices and foods that contain
too much cholesterol and saturated fats. Don’t overeat and maintain your ideal body weight.