Introduction to Nutrition

Food is the basic necessity of life. From the beginning, scientists were curious
about the food they consumed, its passage in the body and its effects. This
curiosity led to the development of science of nutrition. Nutrition is defined as
the scientific study of food and its relation to health. It can also be defined as
the science which deals with those processes by which body utilises food for
energy, growth and maintenance of health. Food and nutrition are important for
human beings for health and disease. Knowledge of nutrition is important for al
health professionals or food handlers. Effective health promotion requires an
understanding of the numerous ways in which nutrition relates to human needs.
A food handler must know the nutrient contents of the foods and how much of
each nutrient is needed daily.Food handler’s attention should be directed
towards ways in which nutrition information can be instrumental in preventing
problems related to nutrition.

The development of chemistry and other fields of science helped solve several
unanswered questions about food. In the late 18th century , “Lavoisier” began
studies in nutrition. He studied the role of respiration in metabolism of food. He
is appropriately called “Father of Nutrition Science”. Other important scientists
who made valuable contributions to the study of nutrition are were Lusk,
Atwater, McCollum, Benedict, Rose and Rubner.

in our country since ages, dietary treatment has been used in conjunction with
or without medicine. it has been practiced by vaidya (physicians) as they are
termed in ayurveda.every patient was given medication after thorough
examination and diagnosis of disease and also asked to follow certain dietary
practice till complete recovery. this was known as pathya (dietary
management). the role of diet as a part of treatment is increasing day by day
with new observations and experience. in ayurveda, we find instruction
regarding the appropriate choice of food for quick recovery as well as
preventing further diseases and complications. similarly, if we look into the
recipes that have been used for generation, we find that majority of them are
nutritionally well balanced and season oriented.

in the beginning of this century, interest in nutrition was mainly related to the
energy needs of the human body, i.e. how much energy is obtained from
different constituents of foods like carbohydrates, proteins, and fats. minerals
were studied in detail when they were discovered to be important nutrients.
along the minerals came the discovery of vitamins. to follow were amino acids,
fatty acids, trace minerals elements and hormones. we have realises that the
quality of our health depends upon the nourishment that we provide to our
body. however, our dietary habits are influenced by factors. most people eat
what they like or because it is a norm or out of habit. their choice of food is not
influenced by the awareness of its nutritive value. few people know the way
body utilises food. it is also necessary to understand that a delicious dish is not
necessarily a nutritious one.
What is Nutrition?
Nutrition is the science of food and its interaction with organism to promote
and maintain health. This, nutrition is a combination of processes by which all
parts of the body receive and utilise the materials necessary for the
performance of their functions and for the growth and renewal of all the
components (rejuvenation).

Food is the substance taken into the body that will help meet the body’s needs
for energy, maintenance of health, growth and reproduction. Nutrition is the
branch of science which deals with the chemical components present in the
food like, carbohydrate, proteins, fats, vitamins and minerals, which body needs
to carry out its functions.

Nutrition is the science of nourishing the body. It includes much more than just
consuming balanced diet. Nutrition is the study of various nutrients, their
characteristics, functions, requirements, and sources.

Nutrition consists in the taking-in and assimilation through chemical changes of

materials with which the tissues of the body are built up and repaired, by which
the processes of the body regulated, from which energy is liberated for the
work the body has to do, and the heat generated for the maintenance of its
temperature. Nutrition is thus the fundamental function of the body.

Nutrition is defined as “the science of food, nutrients, other substances

therein, their action, interaction and balance in relation to health and
disease, and the manner in which an organism ingests, digests, absorbs,
transports, utilises and excretes food substances.

The science of food: The statement that nutrition is the science means that it is
the study of the chemistry, physics, biology and economics of food and food
production.

Nutrients: Nutrients means the chemical components that provide nourishment

to maintain life. These may be categorised as major and minor nutrients. Major
nutrients includes carbohydrates, protein and fats. Minor nutrients includes
vitamins and minerals.

Other substances therein: These category includes chemicals involved in

colour, flavour, odour and texture of food. It includes naturally occurring
toxicants, additives and environmental contaminants.

Action: An important action of nutrients is as source of energy-the amount of

energy available for physical work, athletic performance, growth rate in children
and recovery from illness. It is possible to have too much and too little of
energy supplying nutrients, too much can cause overweight, too less can cause
starvation. The nutrient that provide energy are carbohydrates, proteins and
lipids. Vitamins and minerals help to liberate the energy looked up in
carbohydrates, proteins and lipids.

Growth and maintenance of tissues: Proteins, vitamins, minerals and water

are nutrients that help in the growth and maintenance of tissues. Children who
do not get enough of food or who eat food low in nutrients may experience
slower growth because some tissues require more specific nutrients for growth.
Bone formation for example require calcium, phosphorous and Vitamin D.

Regulation of body processes: The nutrients required for growth are also
required for regulation of body processes example blood clotting requires
sufficient vitamin K, eye function requires vitamin A.

Interaction: Nutrition interactions follow the laws of chemistry and physiology.

Bone formation requires calcium, phosphorus and vitamin D. Lack of or excess
of any of these means bone will not form properly, because the three nutrients
interact.

Balance: A balanced diet is essential to provide all the nutrients in the required
proportion to promote good health. Unbalanced diet means too few or too
many of specific nutrients. Too little of nutrients can produce unpleasant
deficiency symptoms, lack of iron for instance can produce weakness.

In relation to health and disease: In the early 1900’s people were concerned
about nutrition deficiencies, but in industrialised countries today, many medical
disorders are due to high intakes of certain foods. Often called “disease of
affluence”- heart disease, obesity, hypertension and stroke-these disorders
may be traceable to diets high in salt and other foods of animal origin that are
high in cholesterol and certain types of fats.

The processes which the food goes undergoes in our body are:
. Ingestion
. Digestion
. Absorption
. Metabolism (anabolism and catabolism)
. Excretion

Optimum nutrition means that a person’s receiving and utilising essential

nutrients in proper proportions as required by the body while also providing a
‘reserve’.

Nutritional status is the condition of the body as it relates to consumption and

utilisation of food. The nutritional status of a person may be either good or
poor.
Good nutritional status refers to the intake of a well-balanced which supplies
all the essential nutrients to meet the bodies requirements. Such a person may
be said to be receiving optimum nutrition.

Poor nutritional status refers to an inadequate or even excessive intake or

poor utilisation of the nutrients to meet the bodies requirements. Overeating
can also result in poor nutritional status of a person.

Malnutrition refers to the physical effects on the human body of a dietary

intake adequate in quantity and/or quality. Malnutrition is an impairment of the
health, resulting from the deficiency, excess, or imbalance of nutrients in the
diet. It includes both under nutrition deficiency and over nutrition or excessive
intake of food.

A balanced diet is, is all the nutrients required for the normal well-being of an
individual.

Under nutrition refers to low food intake. The critical unit of food energy intake
may be defined as BMR. The BMR (basal metabolic rate) is the minimum energy
expenditure For body maintenance at rest with no physical activity.

Nutrients are chemical components of food that supplied nourishment to the

body. They are required by the body in the right amounts and they must be
eaten regularly. Eats nutrient protein, Carbohydrates, fats (macro nutrients),
minerals, vitamins (macro nutrients) and water- performs a specific function in
a body.

Cellulose, do not a nutrient itself, plays an important role in the physiology of

digestion. Hence it is considered to be a vital nutritional factor.

Functions of nutrients
● Supply energy to the body
● Build and repair body tissues
● Regulates body processes

Functions of food: Food is important to man as it supports life and it's place is
that next to that of oxygen only.

. Physiological importance: It allows us to survive, grow and

reproduce. As a newborn baby triples his or her body weight by the
first birthday and grows into a vigorous, healthy young adult. Such a
growth and vitality is largely dependent on the right type of food.
Mental ability has also been shown to be food related as poorly fed
mothers give birth to mentally retarded children or the ones with
diminished brain power.
The amount and type of food required by an individual depends upon the age,
gender, and type of activity level of health and also physiological stress.

Different foods may serve all or any of the following purposes:

. Provide energy
. Provides nourishment for repair, maintenance and growth of various
tissues of the body
. Allow regulation of bodily processes

. Emotional importance: Food is closely linked with man's emotions for

example overindulgence in food audit refusal may be due to emotional
disturbance. Complaints regarding food are often made when the
person is fatigued or has pressure of work or is away from similar
surroundings or it's served unfamiliar food or preparations and so on.

. Satiety value: food not only satisfies hunger but also provides inner
comfort. Often people who are emotionally disturbed overeat and find
solace in it. Some people get ill eating certain foods tasting a
particular flavour or texture or even at the sight of disagreeable food,
other people have an opposite reaction: thinking about food makes
them hungry. Even in the absence of appetite, they eat.

. Social importance: Food means socializing. All get together's and

celebrations whether family members or friends or enrich by serving
special foods in a much larger variety than routine meal. Even
meetings, receptions and seminars have foods as the central unifying
component. Business negotiations can occur at a social meal
invitation. Food is associated even with cultural and religious functions
and many customs develop and these are practiced in fact hospitality
revolves to large Extent on the specialty foods or the care that goes in
providing comfort to the guests.

Menu planners must have a basic understanding of nutrition because the

human body requires a Variety of foods in order to function and to be healthy.
The food service workers responsibility is to provide nutritious food and well
balanced menus depends in part on the operation. To ensure that the consumer
obtains the maximum health benefits from the food that is served, all food
handlers concerned with purchasing, storing, cooking, serving food and
planning meals should have a basic knowledge of nutrition and hygiene. School
and hospital food services must of course plan menus carefully to meet basic
nutritional needs. A qualified dietitian is usually required in such establishment.
The obligations of restaurateurs are more subtle Because they are in business
to sell food, they must offer foods that will attract customers. Those who plan
menus are concerned with presenting attractive, flavourful foods and serving
nutritious food. Also, if the menu is à la Carte, there is no way to ensure that a
customer will order items that make up a nutritionally balanced meal. But
restaurateurs do have an obligation to offer a choice. That is, the plan so that
customers can order well-balanced meal if they desire. People are becoming
more concerned with fitness and health so nutritiously balanced menu may
even help attract customers.

Application of knowledge of nutrition

● Menu planning (healthy foods) and selection raw materials. Nutrients
calculations according to portion size.
● Guides the food handler in using facts and principles to provide high
quality nutritional care
● Helps in diet modification for chronic illness
● Conduct nutrition survey and community nutrition programme and.
nutrition education
● Provide information for promoting sound eating habits in different
socio cultural situations
● Promote sound eating habits during different stages of growth cycle
● Safe handling of foods
● Understand drug-food-nutrients interactions

The consumer’s desire to spend less time in kitchen, importance attached to

leisure, higher living standards and urge for eating outside home, create the
scope of convenience foods packed with good nutrients. Science has added
knowledge about the disease preventing phytonutrients present in food stuffs.
The word ‘Nutraceuticals’ combines ‘Nutrition’ and ‘Pharmaceuticals’ to mean
that food extracts can be used as preventive drugs or food supplements. kThe
major phytonutrients identified to have nutraceutical properties include
terpines, phytosterole, phenols.