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    The document discusses food groups and the classification of foods. It identifies the main food groups as cereals, vegetables and fruits, milk and milk products, eggs, meat and fish, and oils, fats, nuts and oilseeds. It then classifies foods according to their major nutrients and functions as energy-rich foods, body-building foods, and protective foods. Vulnerable groups that may have special dietary needs are identified as pregnant and lactating mothers, children, adolescents, older adults, diabetics, and those with hypertension.

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    Sumit Vashisht
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    The document discusses food groups and the classification of foods. It identifies the main food groups as cereals, vegetables and fruits, milk and milk products, eggs, meat and fish, and oils, fats, nuts and oilseeds. It then classifies foods according to their major nutrients and functions as energy-rich foods, body-building foods, and protective foods. Vulnerable groups that may have special dietary needs are identified as pregnant and lactating mothers, children, adolescents, older adults, diabetics, and those with hypertension.

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    The document discusses food groups and the classification of foods. It identifies the main food groups as cereals, vegetables and fruits, milk and milk products, eggs, meat and fish, and oils, fats, nuts and oilseeds. It then classifies foods according to their major nutrients and functions as energy-rich foods, body-building foods, and protective foods. Vulnerable groups that may have special dietary needs are identified as pregnant and lactating mothers, children, adolescents, older adults, diabetics, and those with hypertension.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    20 views27 pages

    Untitled

    Uploaded by

    Sumit Vashisht
    The document discusses food groups and the classification of foods. It identifies the main food groups as cereals, vegetables and fruits, milk and milk products, eggs, meat and fish, and oils, fats, nuts and oilseeds. It then classifies foods according to their major nutrients and functions as energy-rich foods, body-building foods, and protective foods. Vulnerable groups that may have special dietary needs are identified as pregnant and lactating mothers, children, adolescents, older adults, diabetics, and those with hypertension.

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    WHAT ARE FOOD GROUPS?

    Foods are conventionally grouped as:


     Cereals, millets and pulses
     Vegetables and fruits
     Milk and milk products, egg, meat, and fish
     Oils and fats and nuts and oilseeds.

    Foods may also classified according to their


    functions.
    ENERGY RICH FOODS
    MAJOR NUTRIENTS OTHER NUTRIENTS
    Carbohydrates & fats
    Protein, fibre, minerals,
    Whole grain cereals, millets calcium, iron and B-
    complex vitamins
    Fat soluble vitamins,
    Vegetable oils, ghee, butter
    essential fatty acids
    Nuts and oilseeds Proteins, vitamins/minerals

    Sugars Nil
    BODY BUILDING FOODS

    MAJOR NUTRIENTS OTHER NUTRIENTS


    Proteins
    B-complex vitamins,
    Pulses, nuts, oilseeds
    invisible fat, fibre
    Calcium, vitamin A,
    Milk and milk products
    riboflavin, vitamin B12
    B-complex vitamins, iron,
    Meat, fish, poultry
    iodine, fat
    PROTECTIVE FOODS

    MAJOR NUTRIENTS OTHER NUTRIENTS


    Vitamins & Minerals
    Antioxidants, fibre and
    Green leafy vegetables
    other carotenoids
    Fibre, sugar and
    Other vegetables/fruits
    antioxidants
    Eggs, milk, and milk
    Protein and fat
    products and flesh foods
    Food Guide Pyramid
    • A nutritional education guide 
    • A pyramid shaped guide of healthy foods divided into sections
    to show the recommended intake for each food group.
    • The first food pyramid was published in Sweden in 1974.
    • The most widely known food pyramid was introduced by
    the United States Department Of Agriculture in the year 1992,
    was updated in 2005, and then replaced in 2011.
    Food guide pyramid / diet pyramid
    • A food pyramid is a chart that can be used to see how

    many servings of each food should be eaten each day. It is for

    having good health.

    • Grains/cereals  give carbohydrates, vitamins and minerals.

    • Vegetables and fruits give a lot of vitamins, some minerals, and

    few fats, but fruits often have more calories and sugar. 


    Food guide pyramid / diet pyramid

    • Dairy products (like milk, cheese, yogurt, etc.) have protein,

    some fat, and a lot of calcium, an element that helps build

    strong bones.

    •  Meat have protein, some fat, and B vitamins.

    • Fats, oils, and sweets give calories but not a lot of nutrition.


    Vulnerability
    • Refer to those individuals or groups who, due to age, ill-
    health, infirmity, minority status or their otherwise
    disempowered position in society may be open to exploitation
    (whether physical, emotional or psychological).
    Vulnerable age groups

    1. Pregnant & Lactating mothers


    2. Children
    3. Adolescent
    4. Older people
    5. Diabetics
    6. Hypertensive
    Pregnant and lactating mother

    • Pregnancy consumes 60k calories

    • State of nutritional stress

    • Energy requirement of women are increased by


    pregnancy (+350 kcal/day in addition to the normal
    metabolic requirement)
    Pregnant and lactating mother
    • Energy requirement in lactation increases by
    +600kcal during 1st 6 months and 520 kcal during
    next 6months over and above their normal
    requirement

    • Extra requirement for deposition of tissues &


    secretion of milk at rates consistent with good
    health.
    PREGNANT WOMAN
    LACTATING MOTHER
    Children
    • Rapid growth rate.

    • Young children require proportionately more


    energy for each kilogram of body weight than
    adults.

    • Above the age of 13 requirement equal to


    adult.
    Children
    • Physical activity

    • Growth spurt in puberty

    • Increase in metabolic rate

    • Catch up growth:intake based on age not on


    weight
    Older Adults

    • Energy requirement decreases with age because of


    fall in BMR & decrease in physical activity.
    • In general there is 2% decline of resting metabolism
    per decade in adults.
    • After the age of 40yrs the requirement is decreased
    by 5%/decade until age of 60yrs and by 10% for each
    decade thereafter.
    Diabetes
    • Impaired glucose metabolism

    • Insulin deficiency

    • Utilization of fat stores

    • Insulin for protein synthesis


    Diabetes
    • Small balanced meals
    • More frequently
    • Adequate protein intake
    • High intake of dietary fibre
    • Avoidance of sweet foods
    Hypertension
    • Weight reduction
    • Dietary sodium reduction
    • Reduction of energy intake
    • Moderate fat intake
    • Dietary fibre
    • Dash Diet plan
    ELDERLY

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