DIETETICS AND NUTRITION

BY

S3

BNYS 2ND SEM

S-VYASA

CONTENTS…

INTRODUCTION

DEFINITION

CLASSIFICATION OF FOOD

PROXIMATE PRINCIPLE

DIETARY GUIDELINES

FOOD PYRAMID

DIETARY GOALS

SATTVIC PERSONALITY & THEIR FOOD

RAJASIC PERSONALITY & THEIR FOOD

TAMASIC PERSONALITY & THEIR FOOD

CONCLUSION

REFERENCE

INTRODUCTION…

Diet -maintenance of good health

The prevention and cure of disease

Primary source of energy

Provides the essential nutrients

Decides the strength & healthiness

The fifth basic principle of nature cure

DEFINITIONS NUTRITION : It is said to be the utilization of the

consumed food by the body

NUTRIENTS : Molecules present in the food, which helps in the nourishment of the body

DIET : It is the food prescribed according to the requirement of the body

CLASSIFICATION OF FOOD

Food is mainly classified into 3 types……..

1.Energy yielding

2.Body building

3.Protective

1. Energy yielding food

Our ordinary diet

Rice , wheat , starchy vegetables ,cereals ,pulses ,nuts ,sugars & oils

Producing energy in the body

Supply energy & keep the body warm

Also called as the ‘Fuel –food’

Energy rich foods

Major nutrients Other nutrients

Carbohydrates & fats

Whole grain cereals, milletsProtein, fiber, minerals,

calcium, iron and B-complex vitamins

Vegetable oils, ghee, butter Fat soluble vitamins, essential fatty acids

Nuts and oilseeds Proteins, vitamins/minerals

Sugars Nil

2. Body building food

To build the body and replace the worn-out tissues.

Milk and its products, meat, fish, and eggs

The other examples are legumes, dals, dried beans, peas and nuts

Cereals also contain some body-building nutrients.

Body building foods

Major nutrients Other nutrients

Proteins

Pulses, nuts, oilseedsB-complex vitamins, invisible

fat, fibre

Milk and milk productsCalcium, vitamin A, riboflavin,

vitamin B12

Meat, fish, poultryB-complex vitamins, iron,

iodine, fat

3. PROTECTIVE food

Provide large number of the protective substances

Natural foodstuffs contain one or more of these protective nutrients

Green vegetables, fresh fruits, milk, meat, fish , and eggs

Protective foodstuffs contain sufficient amounts of one or more of the protective nutrients so that a combination of them yields enough to maintain life

Protective foods

Major nutrients Other nutrients

Vitamins & Minerals

Green leafy vegetablesAntioxidants, fiber and other

carotenoids

Other vegetables/fruits Fiber, sugar and antioxidants

Eggs, milk, and milk products and flesh foods Protein and fat

PROXIMATE PRINCIPLES Values given are per 100 gms of edible portion

Name of the foodstuff

Cereal grains and products

Maize, dry Zea mays 11.1 3.6 1.5 66.2 2.0

Ragi, Eleusine caracana 7.3 1.3 2.7 72.0 6.4

Rice, parboiled, handpounded 8.5 0.6 0.9 77.4 2.8

Wheet (whole), Triticum aestivum

11.8 1.5 1.5 71.2 4.9

Pro

tein

Fat

Carb

o

hyd

rate

s

Iron

Min

era

ls

Name of the foodstuff

Pulses and legumes

Bengal gram (whole), Cicer arietinum

17.1 5.3 3.0 60.9 10.2

Soya bean, Glycine max Merr 43.2 19.5 4.6 20.9 11.5Pro

tein

Fat

Carb

o

hyd

rate

s

Iron

Min

era

ls

PROXIMATE PRINCIPLES

Name of the foodstuff

Vegetables & Fruits

Tomato, ripe 0.9 0.2 0.5 0.8 3.6 0.4

Sapota 0.7 1.1 0.5 2.6 21.4 2.0

Pineapple 0.4 0.1 0.4 0.5 10.8 1.2

Mango, ripe 0.6 0.4 0.4 0.7 16.9 1.3

Apple 0.2 0.5 0.3 1.0 13.4 1.0

Pro

tein

Fat

Carb

o

hyd

rate

s

Iron

Min

era

ls

Fib

re

300 TO 400 GRAMS OF CEREALS

LIKE RICE, WHEAT, RAGI, JOVAR

300 TO 400 Gms OF

VEGETABLES

100 Gms OF FRUITS

300 ML OFMILK & MP

60 gms OFPULSES

20-25 gms OFSUGAR

10-15 gms FATS & OILS

Dietary guidelines

Green leafy vegetables, other vegetables and fruits should be used in plenty.

Cooking oils and animal foods-in moderation

Vanaspati/ghee/butter -use sparingly.

Over-eating should be avoided

Proper physical activity is essential

Salt should be used in moderation.

Cont….

Food consumed should be safe and clean

Healthy and positive food concepts and cooking practices should be adopted

Water should be taken in adequate amounts

Beverages should be consumed in moderation

Processed and ready-to-eat foods should be used judiciously

Sugar should be used sparingly

The elderly should eat a nutrient-rich diet

CONT…

Have whole grams which are the source of fibers

Use sprouts which are rich in vitamins

Use complex carbohydrates like wheat which adds for the fiber and calories of the body

Use the combination of PUFA and MUFA

Use unrefined oils and flours

Dietary goals Maintain a state of positive health

Ensure adequate nutritional status for pregnant women and lactating mothers

Improve birth weights

Promote growth of infants, children

Achieve adequacy in all nutrients

Prevent nutrient deficiency diseases

Prevent chronic diet-related disorders.

Maintain the health of the elderly

Increase the life expectancy

diet also counts for the physical activity and mental

status of an individual……

According to the food taken, individuals can be classified

into…..

1. Tamasic

2. Rajasic

3.sattvic

SATTVIC PERSONALITY

People who follow the sattvic way of eating

Clear-minded

Balanced

Spiritually aware

They avoid alcohol, stimulants like tea, coffee, tobacco and non-vegetarian food

Selfless

SATTVIC FOOD Sattvic food is always freshly cooked and simple, juicy

It is light, nourishing, sweet and tasty

It increases the energy of the mind and produces cheerfulness, serenity and mental clarity

Sattvic food is highly conducive to good health

Milk, butter, ghee (clarified butter), almonds, dates, moong (green gram) sprouts, barley, wheat, cereals, fresh vegetables and fruits

The spices- turmeric, ginger, cinnamon, coriander, fennel (saunf) and cardamom

RAJASIC PERSONALITY

Greedy, jealousy, angry, fantasy, egoistic and irreligious

Interested in the four P's - power, prestige, position and prosperity

They are go-getters and know how to enjoy life

The rajasic man always plans to satisfy his palate

The palate remains unsatisfied until the stomach is completely filled with pungent things and till the tongue is burnt with chillies.

RAJASIC FOOD

This is food that is fresh but heavy

It includes non-vegetarian food meat, fish, eggs, and chicken

All whole pulses and dals (not sprouted)

Hot spices like chillies, pepper

Vegetables including onion and garlic

It benefits those who believe in action and aggression in a positive way such as business persons, politicians, and athletes

Rajasic foods are bitter, sour, salty, pungent, hot and dry

Tea, coffee, betel leaves, tobacco are rajasic articles of food

Tamasic personality

Tamas brings about stagnation

Such individuals suffer from intense mood swings

Insecurity, desires, and cravings

Unable to deal with others in a balanced way

Self-centered

Their nervous system and heart do not function optimally

Aging is fast

They usually suffer from conditions like cancer, heart disease, diabetes, arthritis, and chronic fatigue

TAMASIC FOOD

This includes foods that are not fresh, impure, stale

Overcooked and processed

Foods made from refined flour (maida), pastries, pizzas, burgers, soft drinks, tea, coffee, tobaco,alcohol

Canned and preserved foods like jams, pickles and fried foods

Sweets made from sugar, ice creams, puddings

All spicy, salty, sweet and fatty foods

Beef, fish, eggs, wine, garlic, onions and tobacco are tamasic foodstuffs.

conclusion

EAT TO LIVE BUT DON’T LIVE TO EAT

THE FOOD WE EAT DECIDES OUR PHYSICAL AND MENTAL STATUS

WE ARE WHAT WE EAT

“YOUR FOOD SHALL BE YOUR MEDICINE”

-HIPPOCRATES

One who eats……

One time yogi

Two times bhogi

Three times rogi

Four times no more

REFERENCES…

www.wikipedia.com

Nature cure

By Bhakru

Tamasic, Rajasic, Sattvic Diet

By Dr.H.R Nagendra

Thank you