WELCOME
FOOD SCIENCE AND
PROCESSING
Course Teacher: Dr. Reshmi R Ph.D, MBA
Assistant Professor, Department of Community Science, CoA, Vellayani
NUTRITION
Nutrition is the science of foods, nutrients and
other substances there in their action, interaction
and balance in relationship to health and disease.
The process by which the organism, ingest,
digest, absorbs, transports and utilise nutrients
and disposes off their end products.
FOOD
Food can be defined as any nutritive
material of plant or animal origin which
when taken into the human body
meets the needs for growth,
maintenance of tissue repair and work.
Or
As anything solid or liquid which when
consumed gets digested and
assimilated in the body and keeps it
well.
What are Nutrients?
Definition: Substances in food that your body
needs to function properly throughout the day.
OPTIMUM NUTRITION
It means that a person is
receiving and utilising
essential nutrition in
proper proportions as
required by the body
while also providing a
reserve.
NUTRITIONAL STATUS
It is the condition of the body as it relates to
conception and utilisation of food. The
nutritional status of a person may be either good
or poor.
– Good NS : It refers to the intake of a well balanced diet
which supplies all the essential nutrition to meet the
body requirements. Such a person may be said to be
receiving optimum nutrition.
– Poor NS : Refers to an inadequate or even excessive
intake of diet and poor utilisation of the nutrients to
meet the body’s requirements. Overeating can also
result in poor n s of a person.
MALNUTRITION
Refers to the physical effects on the human body
a dietary intake. Inadequate in quantity or
quality.
Undernutrition: is the state of the body arising from
inadequate intake of food and resultant reduced body
weight.
Overnutrition : results when individual eats more food
than his requirements. Excessive intake of food will
make an individual over weight.
• Under nutrition
Over nutrition
Signs of Good N S
• Shinny hair
• Smooth skin
• Clear eyes
• Alert expression
• Firm flesh
• Correct weight in relation to height.
• Physical and mental responses should be normal.
• Stamina
• Good resistance to disease
Healthy eating can:
Stabilize energy
Sharpen the mind
Even out moods
Increase concentration
Lead to better academic performance
Improve performance in sports/activities
Decrease risk of illnesses
Apathic attitude in general
towards life.
Poor physical very little
stamina
Dull lifeless hair
Dull eyes
Either overweight or
underweight
Nutritional deficiency
diseases
Irregular diet, sleep and
elimination habits.
What are the Consequences of
Poor Nutrition?
• Deficiency diseases Greater risk for heart
• Obesity disease, heart failure and
• High blood pressure stroke
• High cholesterol
• Type 2 diabetes
• Bone and joint problems
• Breathing problems
• Sleeping problems
• Depression
Nutrient groups
• Carbohydrates
• Proteins
• Vitamins
• Minerals
• Fats
• Water
Two Categories of Nutrients
MACRO NUTRIENTS MICRO NUTRIENTS
Nutrients that build Nutrients that help your
tissue and provide body run smoothly:
energy:
• Carbohydrates • Vitamins
• Fats • Minerals
• Proteins • Water
Functions of Food
• Physiological
– Energy giving foods e.g. CHO
– Body building foods e.g. Protein
– Protective foods e.g. Vitamins and minerals
– Regulatory foods e.g. Water and roughage
• Psychological
• Socio-cultural
Carbohydrate
Importance
• Most important source of energy for
the body
• Your digestive system changes carbohydrates into glucose
(blood sugar). Your body uses this sugar for energy for
your cells, tissues and organs.
• Extra sugar is stored in your liver and muscles for when it
is needed.
Two Types of Carbohydrates
• Complex Carbs (most of calories in diet should come from these)
• Simple Carbs
Complex Carbohydrates
Starches
• Provide lasting energy
• Sources: include whole grain breads and
cereals, starchy vegetables and legumes
Fiber
• Makes you feel full faster and helps digestion
• Helps prevent constipation and reduces risk of colon cancer
• Reduces cholesterol levels and risk of heart attack
• Sources: whole grains, beans, nuts, fruits and vegetables
Simple Carbohydrates
• Refined sugars that have very little nutritional value
• Digested quickly and provide quick energy that does not last
• Should be limited to small quantities
• Provide calories, but few vitamins and minerals
Sources: table sugar, products with
white flour, candy, chocolate, fruit
juice, cake, jam, biscuits, soda and
packaged cereals etc.
Fat
Importance
• Major source of energy and aids your
body in absorbing fat soluble vitamins
• Important for proper growth,
development and keeping you healthy
• Provides taste to foods and helps you feel full
• Also plays a major role in your cholesterol levels
Types of Fats
• Unsaturated
• Saturated
• Trans fat
Types of Fat Saturated Fat
• BAD Fat!
• Raise cholesterol
Unsaturated Fat • Sources: beef, beef fat, lamb,
pork, lard, poultry fat, butter,
• GOOD Fat! cream, milk, cheeses and other
• Help lower blood dairy products made from whole
milk.
cholesterol
• Sources: fish, nuts, seeds and oils Trans Fat
from plants, avocados, olives,
walnuts and liquid vegetable oils VERY BAD Fat!
such as soybean, corn, safflower, Raise cholesterol and increase
canola, olive and sunflower risk of heart disease
Sources: vegetable shortenings,
some margarines, crackers,
cookies, snack foods
Protein
Importance
• Builds, repairs and maintains
bones, muscles and skin.
Food Sources
• Meat, dairy products, nuts and certain
grains and beans.
Vitamins
Importance
• Substances that your body needs
to grow and develop normally and that
fight infection
• The best way to get enough vitamins is to
eat a balanced diet with a variety of foods
Minerals
Importance
• Regulate body processes:
- building bones
- making hormones
- regulating heartbeat
• The best way to get the minerals your body needs is by
eating a wide variety of foods.
Water
Importance
• Helps digest and absorb food
• Regulates body temperature and blood
circulation
• Carries nutrients and oxygen to other cells
• Flushes toxins out of vital organs
• Provides a moist environment for ear, nose
and throat tissues
• Lubricates joints
HEALTH
WHO definition for health is the state of complete
physical, mental and social well being and not merely
the absence of disease or infirmity.
Guidelines for Good Health
• Maintain regularity in your routine
• Eat as much natural foods as you can.
• Consume seasonal foods as far as possible.
• Eat well but do not over eat.
• Avoid excessive salt and spices.
• Avoid excessive sweets esp. sugar.
• Eat foods which contain CHO esp. starch and fibre.
• Avoid cholesterol and fatty foods.
• Maintain ideal weight.
• Eat variety of foods.
RECOMMENDED DIETARY ALLOWANCES
(RDA)
• The requirements of nutrients in the normal
diet of Indians has been recommended by a
committee of experts from ICMR.
• The RDA is now known as Recommended
Dietary Intake (RDI)
• CHO – 60-65 % calories
• Protein – 1gm/kg/by. wt.
• Fat – 15-20 % of total calories or 15-20gm
• Normal balanced diet meets the requirements
for trace elements.
REFERENCE MAN
Reference man is between 20-39 yrs. of age and
weighs 55 kg. He is free from disease and physically
fir for active work. One each working he is employed
for 8 hours in occupation that usually involves
moderate activity. While not at work he spends 8
hrs. in bed , 4-6 hrs. in sitting and moving around
and 2 hrs. in walking and in active recreation or in
house hold duties (ICMR, 1981)
REFERENCE WOMAN
Reference woman is between 20-39 yrs. of age,
healthy and weighs 45 kg. She may be engaged for 8
hours in general household work, in light industry or
in other moderately active work. Apart from 8 hrs. in
bed , she spends 4-6 hrs. in sitting or in active
recreation or in household duties.(ICMR, 1981)
IMPORTANCE OF NUTRITION
A healthy diet throughout life promotes
• Healthy pregnancy outcomes
• Supports normal growth
• Development and ageing
• Helps to maintain a healthy body weight, and
• Reduces the risk of chronic diseases leading to
overall health and well-being.
BALANCED DIET
• It s the one which contains different
types of foods in such quantities and
proportions so that the need for calories,
proteins, minerals, vitamins and other
nutrients is adequately met.
• Should provide
– 60-70 % of total calories from CHOH.
– 10-12 % from protein.
– 20-25% from fat.
BASIC FOUR FOOD GROUP
The 4 Food Group Main Nutrients contributed
1. Milk Group Proteins, Ca, P, and vitamins
Milk cheese, ice cream.
(cheese and ice cream can
replace part of the milk)
2. Meat Group Proteins, K, Fe and B-vitamins.
Beef, Veal, Pork, Lamb,
Poultry, fish, eggs.
3. Veg- Fruit group Vitamins, minerals and
cellulose.
4. Bread-Cereals group Vit. B1, B2, niacin, Fe, CHOHs and
(whole grain, enriched, cellulose.
restored)
5 - FOOD GROUP
The 4 Food Group Main Nutrients contributed
1. Milk Group Rich sources of proteins,
This include other protein minerals and vitamins
rich foods such as pulses,
nuts, meat, fish, eggs etc.
2. Fruits & green leafy vegs. Rich sources of certain vitamins
Pappaya, orange, mango, andminerals .
Indian gooseberry, guava etc.
and all green leafy vegs.
3. Other vegs. Fair sources of certain vitamins,
Beans, brinjal, lady’s finger minerals and roughage.
etc.
5 - FOOD GROUP contd..
The 4 Food Group Main Nutrients contributed
4. Cereals, rots and tubers Rich sources of starch fair to
Rice, wheat, maize, ragi, good sources of proteins and
kaffircorn, pearl millet etc. ceratin B-vitamins.
Potao, tapioca, sweet potato
etc.
5. Fats and oils and pure CHOH Rich sources of energy veg. oils
foods are fair to good sources of EFA
Veg. oil, animal fats, sugar, and Vit. E.
jaggery, honey, sago,custard Butter good source of Vit. A.
powder, starch etc. Animal fats rich in cholesterol
but poor source of EFA and Vit.
E.
Pure CHOH foods – rich sources
of energy.
7 - FOOD GROUP
The 7-Food Group Main Nutrients contributed
1. Green & Yellow veg. Carotene (Provit. A), Vit. C and Fe.
2. Oranges, grape fruit, tomatoes Vit. C
and raw cabbage or salad
greens
3. Potatoes, other vegs. and fruits Vitamins and minerals in general
and cellulose.
4. Milk and Milk products Ca, K, proteins and vitamins.
5. Meat, poultry, fish and eggs Proteins, K, Fe and B-vitamins.
6. Bread, flour, and cereal (whole Vit. B1, B2, niacin, Fe, CHOHs and
grain, enriched or restored) cellulose.
7. Butter or fortified margarine Vit. A and fat
A TYPICAL INDIAN BALANCED DIET
