CARBOHYDRATES.

CARBOHYDRATES

INTRODUCTION CARBOHYDRATES –MOST IMPORTANT ORGANIC COMPOUNDS IN THE NATURE CHIEF SOURCE OF ENERGY MADE UP OF CARBON,HYDROGEN AND OXYGEN(1:2:1) BUILDING BLOCKS OF A MOLECULE IMPORTANT SOURCE OF ENERGY REQUIRED FOR METABOLIC ACTIVITIES THESE ARE POLYHYDROXY ALDEHYDES OR KETONES AND THEIR DERIVATIVES

CLASSIFICATION MONOSACCHARIDE GLUCOSE FRUCTOSE GALACTOSE
OLIGOSACCHARIDE SUCROSE LACTOSE MALTOSE POLYSACCHARIDE STARCH GLYCOGEN CELLULOSE

MONOSACCHARIDES ‘MONO’-ONE & ‘SAKCHARON’-SUGAR
SIMPLEST SUGAR-CANT HYDROLYZED FURTHER SMALL CHAINS OF ALDEHYDES AND KETOSE SWEET TASTING AND DISSOLVE IN WATER SUBDIVISON OF MONOSACCHARIDE:- TRIOSE: THREE C- ATOMS EG:-GLYCEROSE TETROSE:FOUR C-ATOMS EG:-ERYTHROSE PENTOSE:FIVE C-ATOMS EG:-RIBOSE HEXOSE:SIX C-ATOMS EG:-GLUCOSE,FRUCTOSE

OLIGOSACCHARIDE ‘OLIGO’-FEW & SACCHARIDE-SUGAR
COMPOUND SUGARS –YIELD 2-10 MOLECULES OF SIMPLE SUGARS LOW GLYCEMIC INDEX CARBOHYDRATES PRIMARLY FOUND IN LEGUMES SUB DIVISION OF OLIGOSACCHARIDE:- DISACCHARIDE:YIELDS 2 MOLECULES ON HYDROLYSIS EG:SUCROSE,LACTOSE,MALTOSE TRISACCHARIDES:YIELDS 3 MOLECULES ON HYDROLYSIS EG:RAFFINOSE TETRASACCHARIDE:YIELDS 4 MOLECULES ON HYDROLYSIS EG:STACHYOSE

GLYCEMIC INDEX: GLYCEMIC INDEX MEASURES HOW FAST THE FOOD IS LIKELY TO RAISE OUR BLOOD GLUCOSE LEVEL
Carbohydrate that breakdown rapidly during digestion have the highest glycemic indices. such carbohydrate require less energy to be converted into glucose ,which results in faster digestion and a quicker increase in blood glucose Carbohydrate that breakdown slowly releasing glucose gradually into blood stream,have a low glycemic index

FACTORS INFLUENCES THE GLYCEMIC INDEX OF FOOD.
BIOCHEMICAL STRUCTURE OF CARBOHYDRATES-FOR EXAMPLE AMYLOPECTIN IS MORE READILY ABSORBED RIPENESS-RIPE FRUITS AND VEGETABLES TEND TO HAVE MORE SUGAR THAN UNRIPE ONES,AND SO TEND TO HAVE A HIGHER GLYCEMIC INDEX TYPE OF STARCH-SOME STARCH ARE EASIER TO BREAK INTO SUGAR MOLECULES THAN OTHERS-EG-STARCH IN POTATOES AND ABSORBED QUICKLY IN BLOOD STREAM FAT CONTENT AND ACID CONTENT-THE MORE FAT OR ACID A FOOD CONTAINS,THE SLOWER ITS CARBOHYDRATE ARE CONVERTED TO SUGAR AND ABSORBED INTO THE BLOOD STREAM PHYSICAL FORM-FINELY GROUND GRAIN IS MORE RAPIDLY DIGESTED AND SO A HIGHER GLYCEMIC INDEX

WHY SHOULD WE EAT LOW GLYCEMIC INDEX FOOD?
CONTROL YOUR BLOOD GLUCOSE LEVEL CONTROL YOUR CHOLESTROL LEVEL CONTROL YOUR APPETITE LOWE YOUR RISK OF GETTING HEART DISEASE LOWER YOUR RISK OF GETTING TYPE2 DIABETES

COMPARISON

POLYSACCHARIDES ‘POLY’-MANY & ‘SACCHARIDE’-SUGAR
COMPOUND SUGARS-YIELDS MORE THAN 10 MOLECULES OF SIMPLE SUGARS ON HYDROLYSIS INSOLUBLE IN WATER SUBDIVISON OF POLYSACCHARIDE:- HOMPLOYSACCHARIDE:YIELDS SAME TYPE OF MONOSACCHARIDE UNITS EG:STARCH,GLYCOGEN HETEROPOLYSACCHARIDE:YIELDS DIFFERENT TYPE OF MONOSACCHARIDE UNITS EG:HYALURONIC ACID

STARCH STARCH STARCH IS STORAGE MOLECULE IN PLANTS
MADE UP OF AMYLOSE AND AMYLOPECTIN AMYLOSE LINEAR COMPONENT OF STARCH.THE LINKAGE IN AMYLOSE IS α LINKAGE AMYLOPECTIN BRANCH COMPONENT OF STARCH.THE LINKAGE IN AMYLOPECTIN IS α AND α

GLYCOGEN STORAGE MOLECULES IN ANIMALS AND IS OFTEN CALLED ‘ANIMAL STARCH’ STORED IN THE LIVER AND MUSCLES OF ANIMALS GLYCOGEN IS BRANCHED CHAIN POLYSACCHARIDE AND RESEMBLES AMYLOPECTIN IN STRUCTURE IT IS HIGHLY BRANCHED AS COMPARE TO STARCH

AMYLOSE LINEAR COMPONENT OF STARCH.AMYLOSE CONSIST OF GLUCOSE UNITS LINKED TOGETHER BY α1 4 BONDS THE CHAIN LENGTH OF AMYLOSE VARIES AND IT IS CONSIDERED TO HAVE AMOLECULAR WEIGHT OF1.1 TO MILLIONS AMYLOSE IS SOLUBLE IN WATER CEREAL STARCHES USUALLY CONTAIN 25% AMYLOSE AND 75% AMYLOPECTIN IT IS THE STRUCTURE OF AMYLOSE THAT IS RESPONSIBLE FOR THE BLUE COLOUR PRODUCED BY IODINE WITH STARCH THE STRUCTURE OF AMYLOSE CONTRIBUTES TO THE GELLING CHARACTERSTICS OF COOKED AND COOL STARCHES

AMYLOPECTIN AMYLOPECTIN ALSO HAS THE BACKBONE OF α LINKAGE BUT IN ADDITION THE MOLECULE IS BRANCHED THROUGH α1 6 THE LENGTH OF THE LINEAR UNIT IN AMYLOPECTIN IS ABOUT GLUCOSE UNITS AMYLOPECTIN HAS A BRUSHLIKE STRUCTURE AND ITS MOLECULAR WEIGHT IS OVER MILLION AMYLOPECTIN IS RESPONSIBLE FOR THICKENED PROPERTIES OF STARCH PREPARATION BUT IT DOES NOT CONTRIBUTE TO GEL FORMATION

AMYLOSE AND AMYLOPECTIN
AMYLOSE HAS SIMPLER STRUCTURE AND HENCE SOLUBLE IN WATER.WHEN POTATOES ARE BOILED,AMYLOSE EXTRACTED BY HOT WATER TURNING IT MILKY AND OPALESCENT IT IS SOLUBLE WITHOUT SWELLING IN HOT WATER AMYLOSE IS READILY DISPERSED IN WATER BUT DOES NOT FORM GEL CHARACTERSTICS AMYLOSE PRODUCES A TYPICAL BLUE COLOUR WITH IODINE AMYLOPECTIN AMYLOPECTIN IS LESS SOLUBLE BECAUSE THE TWO COMPONENTS MAY BE SEPARATED PARTIALLY BY KEEPING STARCH IN WATER FOR PROLONGED PERIOD.THE AMYLOPECTIN LEFT BEHIND ACCOUNTS FOR MOST OF THE STARCH IN BOILED POTATOES AMYLOPECTIN SWELLS IN WATER AMYLOPECTIN FORMS TYPICAL STARCH GEL AMYLOPECTIN GIVES PURPLISH COLOUR WITH IODINE

FUNCTIONS OF CARBOHYDRATES
PROVIDING ENERGY AND REGULATION OF BLOOD GLUCOSE:-each gram of carbohydrate when oxidized yields approximately 4kcal of energy SPARE THE USE OF PROTEINS FOR ENERGY:-when carbohydrates are not sufficient in our body to provide energy,protein breakdowwn itself to fullfill the requirement of carbohydrates HELPING IN PREVENTING KETOSIS:-In the absence of adequate cho large amount of ketone bodies are produced.The accumulation of ketone bodies increases the acidity of blood

GIVE BULK TO THE DIET:-carbohydrates give bulk to the diet.
ACT AS FLAVOURS AND SWEETNERS:-Different sygars vary in sweetness,fructose is twice sweet as sucrose and sucrose is 30% sweet than glucose Carbohydrates are also important for the correct working of our brain, heart and nervous, digestive and immune systems. These act as intermediates in the biosynthesis of other basic biochemical entities

ROLE IN MUSCLE: carbohydrates are the major source of energy for muscular work.during muscular contraction,glycogen is broken down to lactic acid through glycolysis ROLE IN LIVER:these include detoxifying action and regulating influence of proteins and fat metabolism.liver is rich in glycogen and is more resistant to certain poisons such as carbon tetrachloride,alcohol ,arsenic and bacteria

SOURCE OF ENERGY FOR HEART MUSCLE:the heart muscle mainly uses glucose as source of energy
SYNTHESIS OF RIBOSE TO GLUCOSE:it is formed in the body from glucose by hexose mono phosphate pathway CONVERSION TO FAT:excess calories fed in the diet in the form of carbohydrate is stored as fat in adipose tissue

IMPORTANCE OF VARIOUS CHO
LACTOSE Lactose is the main source of energy supplied to new born mammalian in mother’s milk Easily fermented to lactic acid ,by lactic acid bacteria(lactobacillus) ,while preparing curds and cheese Helps in absorption of calcium and phosphorous It triggers production set of genes in some bacteria

STARCH It is also used in the form of flakes, sticks, and pearls (tapioca and sago). Starch in its basic refined form is used in cooking to thicken foods such as sauces, cabbages and many others. In industry, it is used in the manufacturing of adhesives, paper, textiles and as a mold in the manufacture of sweets such as wine gums and jelly beans. Starch is huge part of our diet.our bodies breakdown starch into simple sugars which is then used for energy(ATP)

DIETARY FIBRE(UNAVAILABLE CARBOHYDRATE)
Many Foods Contain Non-digestable Carbohydrates.These Non-digestable Carbohydrate Designated As “Dietary Fibre”or Unavailable Carbohydrates It used to be believed that fibres could not be used by the human body, as the digestive juices in the body did not contain enzymes capable of breaking down these compounds. It was overlooked that a part of the fibre is fermented by enzymes found in the microorganisms of the large intestines.

SOLUBLE FIBRES ARE SOLUBLE IN WATER AND BECOME STICKY IN CONSISTENCY
CLASSIFICATION .. SOLUBLE FIBRES INSOLUBLE FIBRES PECTINS GUMS AND MUCILAGES CELLULOSE HEMICELLULOSE LIGNIN SOLUBLE FIBRES ARE SOLUBLE IN WATER AND BECOME STICKY IN CONSISTENCY INSOLUBLE FIBRE DOESN’T DISSOLVE OR ABSORB WATER.IT PASSES THROUGH OUR DIGESTIVE SYSTEM IN CLOSE TO ITS ORIGINAL FORM

IMPORTANCE OF FIBRE Helps maintain bowel integrity and health. A high- fiber diet may lower your risk of developing hemorrhoids, and small pouches in your colon. Lowers blood cholesterol levels. Soluble fiber found in beans, oats, flaxseed and oat bran may help lower total blood cholesterol levels by lowering low-density lipoprotein, or "bad," cholesterol levels. Helps control blood sugar levels. Fiber, particularly soluble fiber, can slow the absorption of sugar, which for people with diabetes can help improve blood sugar levels Aids in weight loss. High-fiber foods generally require more chewing time, which gives your body time to register when you're no longer hungry, so you're less likely to overeat.

RESISTANT STARCH CLASSIFICATION:-
SMALL INTESTINE IS UNABLE TO DIGEST,LIMITED DIGESTION IN LARGE INTESTINE PORTION OF STARCH THAT IS NOT BROKEN BY HUMAN ENZYMES CLASSIFICATION:- RS 1:TRAPPED IN CELLS(SEEDS & LEGUMES) RS2:NATIVE STARCH(RAW POTATOES,BANANAS) RS3:CRYSTALLINE,NON-GRANULAR STARCH (COOKED POTATOES) RS4:CHEMICALLY MODIFIED 20gms OF RESISTANT STARCH EATEN EVERY DAY BENEFITS TO PEOPLE WHO ARE TRYING TO REDUCE WEIGHT INCREASE STOOL BULK,ACTING AS A MILD LAXATIVE

COMPOSITION OF CARBOHYDRATE SUGARS
TYPE OF CARBOHYDRATE MOLECULAR CONTENTS MONOSACCHAIDE GLUCOSE(BASIC SUGAR UNIT) FRUCTOSE(FRUIT SUGAR) GALACTOSE(DERIVED FROM LACTOSE) 1MOLECULE OF GLUCOSE 1MOLECULE OF FRUCTOSE 1MOLECULE OF GALACTOSE DISACCHARIDE SUCROSE(TABLE SUGAR) MALTOSE(MALT SUGAR) LACTOSE(MILK SUGAR) 1 MOLECULE OF GLUCOSE+1 MOLECULE OF FRUCTOSE 2 MOLECULES OF GLUCOSE 1 MOLECULE OF GALACTOSE+ 1MOLECULE OF GLUCOSE POLYSACCHARIDE STARCH:AMYLOSE,AMYLOPECTIN NON-STARCH:CELLULOSE,PECTINS

METABOLISM OF CARBOHYDRATES
DIGESTION ABSORPTION UTILIZATION

DIGESTION AND ABSORPTION
DIGESTION IN ORAL CAVITY ACTION OF SALIVA: FOOD MIXES WITH SALIVA SALIVA CONTAINS SALIVARY AMYLASE(PTYALIN) PTYALIN CONVERTS STARCH INTO MALTOSE,ISOMALTOSE AND DEXTRINS 30% STARCH HYDROLYSED HERE salivary amylase STARCH MALTOSE ISOMALTOSE α-DEXTRINS

ACTION OF PANCREATIC JUICE
PANCREATIC JUICE CONTAINS DIGESTIVE ENYME CALLED PANCREATIC α-AMYLASE α- AMYLASE CONVERTS STARCH INTO MALTOSE,ISOMALTOSE AND DEXTRINS pancreatic STARCH MALTOSE ISOMALTOSE α-DEXTRINS amylase

ACTION OF INTESTINAL JUICE
INTESTINAL JUICE CONTAINS MALTASE,ISOMALTASE,SUCRASE,DEXTRINASE, LACTASE WHICH ACT AS FOLLOWS:- MALTASE MALTOSE 2GLUCOSE

2GLUCOSE ISOMALTOSE SUCROSE GLUCOSE FRUCTOSE GLUCOSE GALACTOSE LACTOSE
ISOMALTASE 2GLUCOSE ISOMALTOSE SUCROSE SUCRASE GLUCOSE FRUCTOSE LACTASE GLUCOSE GALACTOSE LACTOSE α- DEXTRINASE α- DEXTRINS GLUCOSE

ABSORPTION Once digestion is essentially finished, waste products leave the ileum with the help of fiber, and these solids then enter the large intestine (the colon). In the colon, water is reabsorbed; some nutrients are produced by friendly bacteria (vitamin K, biotin, vitamin B 12 ); fibers are digested to various acids and gases; and minerals, such as potassium and sodium, are reabsorbed (when needed). Any fiber that is not broken down—and small amounts of other undigested products—are excreted in the feces.

UTILIZATION (CONT…) GLYCOLYSIS:
SEQUENCE OF REACTION THAT CONVERTS ONE GLUCOSE TO 2 MOLECULES OF PYRUVATE TAKES PLACE IN CYTOPLASM ITS BOTH AEROBIC AND ANAEROBIC ATP YIELD-8ATP FORMED IT HAS 2 PHASE PREPARATORY AND PAY OFF OCCURS IN PROKARYOTES AND EUKARYOTES

GLYCOLYSIS

FATE OF PYRUVATE THREE IMPORTANT ROUTES TAKEN BY PYRUVATE AFTER GLYCOLYSIS: (a)In Some Microorganisms Pyruvate Form From Glucose Is Transform Anaerobically Into Ethanol And CO2 A Process Called ALCOHOLIC FERMENTATION (b)The supply of oxygen is insufficient, pyruvate cant be oxidized further .Under such conditions it is then reduced to lactate (ANAEROBIC GLYCOLYSIS (c)Pyruvate so formed enters mitochondria where it is oxidized,to form the acetylCoA (a) (b) (c)

KREB CYCLE: DISCOVERED BY ‘HANS KREB’ ALSO CALLED TCA CYCLE(TRICARBOXYLIC ACID) IT TAKES PLACE IN MITOCHONDRIA PROCESS: OXIDATION OF PYRUVATE TO ACETYLY- COA:-PYRUVATE ENTERS MITOCHONDRIA THROUGH TRANSPORT PROTEIN UNDER GOES OXIDATIVE DECARBOXYLATION TO PRODUCE CO2 AND NADH ACETLY-COA FUNCTION AS SUBSTRATE ENTRANT FOR KREB CYCLE

GLUCONEOGENESIS SYNTHESIS OF GLUCOSE FROM NON- CARBOHYDRATE PRECURSORS
It occurs mainly in liver Synthesis of glucose from pyruvate utilizes many of the same enzymes as glycolysis PRECURSORS OF GLUCONEOGENESIS Lactate,pyruvate,glycerol Citric acid Some amino acids

IMPORTANCE Brain ,central nervous system,erythrocyte,kidney are dependent on glucose for continous supply of energy. Human brain require 120g energy per day and about 160g needed by the entire body Glucose is the only source that supplies energy to skeltal muscle, under anaerobic conditions

GLUCOGENETIC PATHWAY Although glycolysis and gluconeogenesis share several steps but these pathways are not simple the reverse of each other. During gluconeogenesis seven steps are catalyzed by the same enzyme used in glycolysis,three are reversible Conversion of glucose-6-phosphate by hexokinase Conversion of fructose-6-phosphate to fructose 1:6 biphosphate Conversion of phosphoenol pyruvate to pyruvate by pyruvate kinase

GLUCONEOGENESIS PATHWAY

DISSACCHARIDE DEFICIENCY
LACTOSE INTOLERANCE (HYPOLACTASIA) LACK OF THE ENZYME LACTASE CAUSES INABILITY TO DIGEST LACTOSE IN MILK PRODUCTS THERE ARE FEW WITH COMPLETE INTOLERANCE,MOST CAN INGEST SMALL QUANTITIES OF MILK PRODUCTS SOME PEOPLE ARE REALLY ALLERGIC TO MILK.THIS ALLERGY SEEMS TO BE INCREASING IN AN INFANT PREMATURE BABIES SOME TIMES HAVE LACTOSE INTOLERANCE.CHILDREN WHO BORN AT FULL TERM USUALLY DO NOT SHOW SIGNS OF LACTOSE INTOLERANCE UNTIL THEY ARE THREE YEARS OLD BIG PROBLEM-CALCIUM DEFICIENCY

CAUSES:- SYMPTOMS SLEEPLESSNESS ABDOMINAL BLOATING ABDOMINAL CRAMPS
BOWEL SURGERY INFECTION FROM SMALL INTESTINE FROM VIRUSES OR BACTERIA,WHICH MAY DAMAGE THE CELLS(MOST OFTEN IN CASE OF CHILDREN) INTESTINAL DISEASE SUCH AS CELIAC SPRUE SYMPTOMS ABDOMINAL BLOATING ABDOMINAL CRAMPS DIARRHOEA FLATULENCE NAUSEA SLEEPLESSNESS

TREATMENT: DECREASING OR REMOVING MILK PRODUCTS FROM THE DIET USUALLY IMPROVES THE SYMPTOMS PEOPLE WITH LOW LACTASE CAN DRINK 2-4 OUNCES OF MILK AT ONE TIME SOME OF THE MILK PRODUCTS ARE EASIER TO DIGEST:- BUTTERMILK AND CHEESES FERMENTED MILK PRODUCTS(YOGHURT) ICE CREAMS,MILKSHAKES LACTOSE FREE MILK,MILK PRODUCTS

COGENITAL SUCRASE- ISOMALTASE DEFICIENCY
Autosomal inherited error of metabolism in which patients are born with absent or low level of 2 digestive enzymes :SUCARSE AND ISOMALTASE Sucrase is the intestinal enzyme that aids in breakdown of sucrose into glucose and fructose which are used by the body as fuel Isomaltase is one of the several enzyme that helps to digest starch

SYMPTOMS: VOMITING WATERY DIARRHEA COLIC FATIGUE DEHYDRATION ABDOMINAL CRAMPS

FRUCTOSE MAL-ABSORPTION
Fructose Malabsorption Disorder, logically, is the inability to absorb fructose (which is the sugar which occurs naturally in many foods – mostly fruit).

SYMPTOMS: Bloating(from small intestine to large intestine) Diarrhea or constipation Flatulence Vomiting OTHER SYMPTOMS INCLUDE: Aching eyes Fuzzy head Fatigue

CAUSES: Inherited or acquired abnormality of fructose transporting protein GLUT-5 (other family members are often affected) Overuse of High Fructose Corn Syrup (HFCS) or fruit juices in children (toddler’s diarrhea) Small intestinal bacterial growth(SIBO) Celiac disease Chemotherapy or radiation (damage of small intestinal mucosa) Dumping syndrome

AVOID FOOD THAT CONTAIN
Fructose High-fructose corn syrup Table sugar (sucrose) Powdered sugar Fruit and fruit juices Honey Regular sodas Flavored water Sorbitol Sports drinks Sweetened milk or sweetened milk beverages

SOURCES OF CARBOHYDRATES
CEREALS- RICE,WHEAT,BAJ RA,OATS FRUITS AND VEGETABLES- CARROTS,CAULIF LOWER,BROCOLL I LEGUMES- PEANUTS,LENTIL ,PEAS,BEANS

REQUIREMENT OF CHO A healthy adult should consume 30-40gms Of Fibre per day Daily Requirement Of A Person Depends Upon The Nature Of Physical Work Of A Person: A man with moderate physical work needs 275g anda woman with moderate physical work needs 200g Probably 55% of your daily calorie should come from carbohydrate Excessive intake of carbohydrate more than required leads to obesity

CORONARY HEART DISEASE

INTRODUCTION THE PROCESS OF CORONARY HEART DISEASE BEGINS WITH THE CORONARY ARTERIES BECOME NARROWED BY A GRADUAL BUILD UP OFF FATTY MATERIAL WITHIN THEIR WALL.

ATHEROSCLEROSIS THE MAJOR UNDERLYING CAUSE TO DEATH DUE TO ATHEROCLEROSIS IT IS A SLOW PROGRESSIVE DISEASE BEGINS IN CHILDHOOD AND TAKES DECADES TO ADVANCE PLAQUE(THE BUILD UP OF LIPID/CHOLESTROL)IN THE ARTERY WALL FORMS AS A RESPONSE TO INJURY TO THE ENDOTHELIUM IN THE ARTERY WALL ATHEROSCLEROSIS DEVELOPS GRADUALLY. .

DEPOSITION OF PLAQUE IN THE WALLS OF ARTERIES

RISK FACTORS CHEST PAIN OR CHEST DISCOMFORT (ANGINA)
PAIN IN ONE OR BOTH ARMS, THE LEFT SHOULDER, NECK, JAW, OR BACK SHORTNESS OF BREATH DIZZINESS FASTER HEARTBEATS NAUSEA ABNORMAL HEARTBEATS FEELING VERY TIRED.

WHAT CAN I DO TO HELP MYSELF?
REDUCE TOTAL FAT-MEANS REDUCE YOUR TOTAL CALORIE INTAKE INCREASE YOUR FRUITS AND VEGETABLES TO FIVE PORTION A DAY INCREASE YOUR CARBOHYDRATE(PASTA CEREALS,BREAD) IF NECESSARY REDUCE YOUR WEIGHT TO THE RECOMMENDED LEVEL OF YOUR SEX AND AGE INCREASE YOUR PHYSICAL ACTIVITY TAKE SAFETY BEYOND THE RED ZONE!

HEART ATTACK!!!!!! CORONARY ARTERY BECOMES BLOCKED -USUALLY BY A CLOT
BLOOD FLOW IS CLOSED OFF AND ATTACK BEGINS IF THE BLOCKAGE CONTINUES ,PARTS OF THE HEART MUSCLE START TO DIE HEART MAY STOP BEATING

WARNING SIGNS…. DELAY CAN BE DEADLY!!!!!!
CHEST DISCOMFORT- PRESSURE,SQUEEZING,PAIN IN CENTRE OF CHEST DISCOMFORT IN BOTH ARMS,NECK,JAW,STOMACH NAUSEA BREAKING OUT IN COLD SWEAT SHORTNESS OF BREATH DELAY CAN BE DEADLY!!!!!!

DIET Limit unhealthy fats and cholesterol A high blood cholesterol level can lead to a buildup of plaques in your arteries, called atherosclerosis, which can increase your risk of heart attack and stroke. Choose low-fat protein sources Legumes — beans, peas and lentils — also are good sources of protein and contain less fat and no cholesterol choose lower fat options, such as skim milk rather than whole milk Eat more vegetables and fruits Vegetables and fruits are good sources of vitamins and minerals; they are low in calories and rich in dietary fiber.

Select whole grains Whole grains are good sources of fiber and other nutrients that play a role in regulating blood pressure and heart health.

HYPERTENSION(HOGH BLOOD PRESSURE)
HYPERTENSION OCCURS WHEN BLOOD MOVING THROUGH ARTERIES PLACES TOO MUCH FORCE AGAINST THE ARTERY WALLS HYPERTENSION INVOLVE MANY ORGANS AND SYSTEMS INCLUDING HEART,ENDOCRINE GLANDS,KIDNEYS. SYSTOLIC BLOOD PRESSURE DIASTOLIC BLOOD PRESSURE Higher value found during contraction of the caediac cycle Lower value found during relaxation or resting phase of cardiac cycle

CAUSES Age: The older a person is, the greater the likelihood that he or she will develop high blood pressure, especially elevated systolic readings. Family history (heredity): The tendency to have high blood pressure appears to run in families. Gender: Generally men have a greater likelihood of developing high blood pressure than women. Alcohol use: Drinking more than one to two drinks of alcohol per day tends to raise blood pressure in those who are sensitive to alcohol. Lack of exercise (physical inactivity): A sedentary lifestyle contributes to the development of obesity and high blood pressure.

EYE DAMAGE WITH PROGRESSIVE VISION LOSS
SYMPTOMS HEADACHE DIZZINESS NAUSAE AND VOMATING CHEST PAIN HEART ATTACK KIDNEY FAILURE EYE DAMAGE WITH PROGRESSIVE VISION LOSS

TREATMENT Lose extra pounds and watch your waistline
Blood pressure often increases as weight increases. In general, the more weight you lose, the lower your blood pressure. Regular physical activity — at least 30 to 60 minutes most days of the week lower your blood pressure by 4 to 9 millimeters of mercury (mm Hg). Eat a healthy diet Eating a diet that is rich in whole grains, fruits, vegetables and low-fat dairy products and skimps on saturated fat and cholesterol can lower your blood pressure by up to 14 mm Hg. Reduce sodium in your diet Even a small reduction in the sodium in your diet can reduce blood pressure by 2 to 8 mm Hg. The recommendations for reducing sodium are: Limit sodium to 2,300 milligrams (mg) a day or less. Limit the amount of alcohol you drink Alcohol can be both good and bad for your health. In small amounts, it can potentially lower your blood pressure by 2 to 4 mm Hg.

DIABETES MELLITUS

DIABETES MELLITUS GROUP OF DISEASE CHARACTERIZED BY HIGH LEVELS BLOOD GLUCOSE RESULTING FROM DEFECTS IN INSULIN PRODUCTION, INSULIN ACTION OR BOTH COMPLICATIONS:- HEART ATTACK STROKE KIDNEY DISEASE EYE DISEASE NERVE DAMAGE

Types of diabttes melitus
TYPE1(INSULIN DEPENDENT DIABETES MELLITUS)IDM TYPE2(NON-INSULIN DEPENDENT DIABETES MELLITUS) FORMERLY IT IS CALLED JUVENILE DIABETES AUTO-IMMUNE DISORDER -A PROBLEM WITH BODY’S IMMUNE SYSTEM BETA CELLS OF ISLETS OF LANGERHANS IN THE PANCREAS MAKE INSULIN WITH THIS FORM OF DIABETES ,THE BETA CELLS OF PANCREAS NO LONGER TO MAKE INSULIN DUE TO WEAK IMMUNE SYSTEM WHEN ENOUGH BETA CELLS ARE DISSAPEAR,SYMPTOMS OF DIABETES APPAER IT IS ALSO KNOWN AS ADULT ONSET DIABETES 90-95% PEOPLE HAVE THIS TYPE OF DIABETES TYPE2 DIABETIC PEOPLE PRODUCE INSULIN ,BUT EITHER DOESN’T MAKE ENOUGH INSULIN OR THEIR BODIES DO NOT USE THE INSULIN THEY MAKE PEOPLE CAN DEVELOP TYPE2 DIABETES AT ANY AGE

GESTATIONAL DIABETES

SYMPTOMS: POLYPHAGIA-EXCESSIVE EATING POLYUREA-EXCESSIVE URINATION POLYDIPSIA-EXCESSIVE FLUID INTAKE BLURRED VISION POOR WOUND HEALING IRRITABILITY

DIETARY RECOMMENDATIONS FOR DIABETES
PLAIN TEA, COFFEE AND LEMONADE(WITHOUT SUGAR), CLEAR SOUP, GREEN LEAFY VEGETABLES, KHEERA, KAKRI, KARELA. DILUTED KHATTI LASSI ETC. EAT LOW CALORIE SWEETNERS. USES WHOLE GRAIN AND PULSES. REDUCE SALT PREFER BAKING, ROASTING, STEAMING INSTEAD OF FRYING FOODS. AVOID FAST AND FEASTS. DIVIDE YOUR WHOLE DAY RATIO IN 5 TO 6 SMALL MEALS RATHER THAN 2-3 HEAVY MEALS.

CELIAC DISEASE Celiac disease is the digestive disease that damage the small intestine and interferes with the absorption of nutrients from the food People who have celiac disease cannot tolerate gluten a protein in wheat,rye and barley When people with celiac disease eat foods that contain gluten, their immune system responds by damaging or destroying villi(the tiny finger like protrusions lining the small intestine)

SYMPTOMS Abdominal bloating Chronic diarhoea Vomiting Constipation
Weight loss Abdominal pain

NATURALLY GLUTEN FREE FOODS
Dairy products – eggs, full cream milk, low fat milk, condensed milk, fresh cream some custards and soymilks. Fruits and vegetables –fruit juices, nuts and peanut butter Cereal and baking products – corn (maize) flour, soya flour, lentil flour, rice (all types), rice flour, rice bran, potato flour, buckwheat, millet, amaranth, breakfast cereals made from corn and rice without malt extract from barley Bread, cakes and biscuits – most rice crackers, corn cakes, rice crispbreads Pasta and noodles – gluten free pasta, rice noodles, rice or bean vermicelli Condiments – tomato paste, jam, honey, maple syrup, cocoa, all kinds of vinegars (except malt), some sauces and some salad dressings. Snacks – plain chips and corn chips, popcorn and plain chocolate. Drinks – tea, coffee, mineral water, wine, spirits and liqueurs.

REFRENCES:- ESSENTIALSOF HUMAN NUTRITION, OXFORD
FOOD SCIENCE AND NUTRITION, OXFORD SUNETRA RODAY FOODS FACTS AND PRINCIPLES, N.SHAKUNTLAMANAY FOOD, NUTRITION AND DIET THERAPY, KRAUSE’S A TEXT BOOK OF BIOCHEMISTRY, SATYANARAYAN NUTRITION AND DIETETICS, KUMOD KHANNA FOODS AND NUTRITION, JYOTI SINGH FOODS AND NUTRITION, V. SHRILAKSHMI

THANKS

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