1st Year BSC NURSING Nutrition (unit-1 )Short Essay

AK media blog UNIT  I.                   NUTRITION 

                                      

INTRODUCTI

1) EXPLAIN THE HISTORY OF NUTRITION.

Although food and nutrition have been studied for centuries, modern nutritional science is surprisingly young. The first vitamin was isolated and chemically defined in 1926, less than 100 years ago, ushering in a half century of discovery focused on single nutrient deficiency diseases. Research on the role of nutrition in complex non-communicable chronic diseases, such as cardiovascular disease, diabetes, obesity, and cancers, is even more recent, accelerating over the past two or three decades and especially after 2000. The first half of the 20th century witnessed the identification and synthesis of many of the known essential vitamins and minerals and their use to prevent and treat nutritional deficiency related diseases including scurvy, beriberi, pellagra, rickets, xerophthalmia, and nutritional anaemias. Casimir Funk in 1913 came up with idea of a vital amine in food, originating from the observation that the hulk of unprocessed rice protected chickens against a beriberi-like condition. By the mid-20th century all major vitamins had been isolated and synthesised Their identification in animal and human studies proved the nutritional basis of serious deficiency diseases and initially led to dietary strategies to tackle beriberi (vitamin B1), pellagra (vitamin B3), scurvy (vitamin C), pernicious anaemia (vitamin B12), rickets (vitamin D), and other deficiency conditions. However, the chemical synthesis of vitamins quickly led to food based strategies being supplanted by treatment with individual vitamin supplements. This presaged modern day use and marketing of individual and bundled multivitamins to guard against deficiency, launching an entire vitamin supplement industry.

2)Describe the concepts of nutrition

Nutrition is defined as the processes by which an animal or plant takes in and utilises food substances. Essential nutrients include protein, carbohydrate, fat, vitamins, minerals and electrolytes.

There are five key factors that make up a healthful diet:

 (1) An adequate diet,

 (2) A balanced diet, 

(3) Calorie control,

 (4) Moderation, and

 (5) Variety. Nutritional scientists discover the health effects of food and its nutrients by first making an observation.

3) Mention the role of nutrition in maintaining health.

Most people know good nutrition and physical activity can help maintain a healthy weight. But the benefits of good nutrition go beyond weight. Good nutrition can help: Reduce the risk of some diseases, including heart disease, diabetes, stroke, some cancers, and osteoporosis.

Nutrients have one or more of three basic functions: they provide energy, contribute to body structure, and/or regulate chemical processes in the body. These basic functions allow us to detect and respond to environmental surroundings, move, excrete wastes, respire (breathe), grow, and reproduce.

Nutrition and Physical Activity

Reduce the risk of chronic diseases, such as diabetes, heart disease, high blood pressure, stroke, and some cancers and associated disabilities.

Prevent weight gain and/or promote weight loss.

Improve overall well-being.

4)Explain the nutritional problems of India.

The major nutritional problems are protein energy mal-nutrition, Vitamin A deficiency, iron deficiency (anemia) and iodine disorders. Macronutrients Problems in India. Carbohydrates: Major deficiencies are Diabetic ketoacidosis, hyperosmolar coma, hypoglycaemia (energy loss, fatigue& constipation)

Major nutritional problems include: 1) Maternal nutritional anemia; 2) protein energy malnutrition; 3) vitamin A deficiency; 4) lactation failure; 5) addiction to milk feeding; and 6) inadequate preparation and use of artificial milk products.

Factors related to under nutrition

 1.Malnutrition, disability and death

 2. Insufficient access to food

 3. Inadequate maternal and child care practices

 4. Poor water / sanitation and hygiene 

5. Inadequate health services and insufficient access to health services

 6. Inadequate and/or inappropriate knowledge and discrimination against women, elderly and girl child.

 7. Inadequate education.

5) Explain the National nutritional policy.

The goal of the National Nutrition Policy is to improve the nutritional status of the people, especially disadvantaged groups, including mothers, adolescent girls and children; to prevent and control malnutrition; and to accelerate national development through raising the standard of living .

Nutrition policy (or nutrition planning) A set of concerted actions, based on a governmental mandate, intended to ensure good health in the population through informed access to safe, healthy, and adequate food.

Recommendations 

Focus on 3-6 yr age group children rather than since birth in ICDS because mal nutritional ready sets in by then. 

Focus on mild to moderate malnutrition and not just on severe malnutrition.

Establish regional, zonal centers' with nutritionists/ scientists and use the expertise of bio-technologists and genetic engineers. 

Empower Panchayati raj institutions and form village level nutrition committees for micro planning and formulating short term goals.

A compulsory course on nutrition literacy at the UGC level.

6) What are the factors affecting food and nutrition?

Some of the other factors that influence food choice include: Biological determinants such as hunger, appetite, and taste. Economic determinants such as cost, income, availability. Physical determinants such as access, education, skills (e.g. cooking) and time.

Nutritional status of an individual is generally dependent on two factors, external factors such as 

food safety, 

cultural,

social,

economical factors 

              internal factors, which include

age, 

sex, 

nutrition,

behavior,

physical activity and 

diseases of the person

7) Describe the role of food and its medicinal value.

Food does much more than simply provide you with fuel. It may promote or worsen health, depending on what you eat. A nutrient-dense diet of whole foods has been shown to prevent many chronic diseases and may help treat some conditions, such as type 2 diabetes.

A food is something that provides nutrients. Nutrients are substances that provide: energy for activity, growth, and all functions of the body such as breathing, digesting food, and keeping warm; materials for the growth and repair of the body, and for keeping the immune system healthy.

 How is food used as medicine?

Whole foods act as medicine to heal and protect your body and boost your immune system. But when you fuel your body with processed foods, chemicals, preservatives and additives, your immune system is lowered, and your digestive system slows down.

8)Explain the Classification   of   foods.

Food is any substance normally eaten or drunk by living things. The term food also includes liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin. There are 4 (four) basic food energy sources: fats, proteins, carbohydrates and alchol.

The 6 Major Food Groups

Whole grains and starchy vegetables. ...

Fruits and non-starchy vegetables. ...

Dairy and non-dairy alternatives. ...

Fish, poultry, meat, eggs and alternatives. ...

Heart-healthy oils. ...

Elective or Discretionary Calories.

9) Define food standards and explain various food standards.

Definition

food standard A set of criteria that a food must meet if it is to be suitable for human consumption, such as source, composition, appearance, freshness, permissible additives, and maximum bacterial content.

      Food standards in India 

They are formulated along the lines of codex alimentarius. 

1. Compulsory standards 

2. Voluntary standards Dr. Mrs. Vandana Mahajani

Compulsory standards 

The prevention of food adulteration act(PFA) 1955 Essential commodities act 1954. Various orders fall under this : 

Fruit Products Order (FPO) regulated by Ministry of food processing Industries Meat Products Order (MPO) 1973 regulated by the Directorate of Marketing and Inspection Dr. Mrs. Vandana Mahajani

 Milk and Milk Products Order 1992: cover the sale , purchase and distribution of milk and milk products Solvent extracted oils, flour control order, vegetable products order 1976. the license is granted by the Ministry of Civil Supplies Consumer Affairs and Public Distribution . It controls the market price of Vanaspati.(dalda) Standard on weights and measures 1977. it is compulsory to declare the weight of the Dr. Mrs. Vandana Mahajani

 Voluntary standards 

AGMARK.

 Agriculture produce grading and marketing act 1937. 

The Director of Marketing and Inspection grades commodities as 1234 meaning special, good ,fair and ordinary. 

The “Agmark” label is an assurance of quality. It also helps settle disputes between buyers and sellers. Dr. Mrs. Vandana Mahajani

Bureau of Indian Standards(BIS).

 Indian Standards Institute (ISI) is responsible for laying BIS.

 These standards are evolved after chemical, biological and physical assessment of the product to be marketed. Dr. Mrs. Vandana Mahajani

10) Explain with examples, food standardization system in India.

The Food Safety and Standards Authority of India is a statutory body under Food Safety and Standards Act, 2006. The Food Safety and Standards Act (FSS), 2006 is the primary law for the regulation of food products. This act also sets up the formulation and enforcement of food safety standards in India.

The FSSAI appoints food safety authorities on the state level

The FSSAI functions under the administrative control of the Ministry of Health and Family Welfare. 

The main aim of FSSAI is to

Lay down science-based standards for articles on food

To regulate the manufacture, storage, distribution, import, and sale of food

To facilitate the safety of food

The FSS Act is a bucket for all the older laws, rules and regulations for food safety. The FSS Act took 7 older acts into one umbrella.

Prevention of Food Adulteration Act, 1954 

Fruit Products Order, 1955 

Meat Food Products Order, 1973 

Vegetable Oil Products (Control) Order, 1947

Edible Oils Packaging (Regulation) Order 1988 

Solvent Extracted Oil, De- Oiled Meal and Edible Flour (Control) Order, 1967

Milk and Milk Products Order, 1992. 

Departments

Import Division

Eat Right India Movement

International Co-operation

Regulatory Compliance Division (RCD)

Food Safety Management System (FSMS) Division

Risk Assessment and R&D division (RARD)

Information Education Communication (IEC) Division

Regulation and Codex Division

Quality Assurance/ lab Division

HR Division

Standards Division

IT Division