1. Аuthor: Аuthor: Lototska O.V 1 Hygiene of feeding, its ecological and social problems. Hygienical examination of quality of food products. Scientific bases of rational, preventive, dietary and treatment feed. Hygienical aspects of prophylaxis of alimentary diseases and poisonings.

2. Dietetics is the practical application of the principles of nutrition; it includes the planning of meals for the well and the sick. Good nutrition means "maintaining a nutritional status that enables us to grow well and enjoy good health". Nutrition may be defined as the science of food and its relationship to health.

3.  development of industrial forces of a society,  climate-geographical conditions,  direction of economic activity and so on. The character of nutrition of the population was formed gradually depending on an economic and cultural level of development of the country, in view of national customs and features. The character of nutrition of the population was formed gradually depending on an economic and cultural level of development of the country, in view of national customs and features. Through centuries, food has been recognized as important for human beings in health and disease. In various historical times structure of nutrition and character of a nutrition changed depending on

4. Good nutrition is a basic component of health. The relation of nutrition to health may be seen from the following view points: Growth and development: Good nutrition is essential for the attainment of normal growth and development. Not only physical growth and development, but also the intellectual development, learning and behaviour are affected by malnutrition.

5. Specific deficiency: Malnutrition is directly responsible for certain specific nutritional deficiency diseases. Good nutrition therefore is essential for the prevention of specific nutritional deficiency diseases and promotion of health.

6. Resistance to infection: Infection, in turn, may aggravate malnutrition by affecting the food intake, absorption and metabolism. Mortality and morbidity: The indirect effects of malnutrition on the community are even more striking - a high general death rate, high infant mortality rate, high sickness rate and a lower Expectation of life.

7. 'You are what you eat', some people say. If you eat rubbishy food, you can't really expect to grow up strong and healthy. But if you eat good- quality food, you've a good chance of doing so. That's just commonsense really.

8. Generally, a healthy diet is said to include: Sufficient calories to maintain a person's metabolic and activity needs. For most people the recommended daily allowance of energy is 2,000 calories, but it depends on age, sex, height, weight, and physical activity.

9. Sufficient quantities of fat, including monounsaturated fat, polyunsaturated fat and saturated fat, with a balance of omega-6 and long- chain omega-3 lipids. The recommended daily allowance of fat is 65-80 grams. Maintenance of a good ratio between carbohydrates and lipids (4:1): four grams of the first for one gram of the second.

10. Essential micronutrients such as vitamins and certain minerals. Avoidance of excessive saturated fat Avoidance of trans fat. Sufficient essential amino acids ("complete protein") to provide cellular replenishment and transport proteins. All essential amino acids are present in animals. A select few plants (such as soy and hemp) give all the essential acids. A combination of other plants may also provide all essential amino acids (except rice and beans which have limitations).

11. Avoiding directly poisonous (e.g. heavy metals) and carcinogenic (e.g. benzene) substances; Avoiding foods contaminated by human pathogens (e.g. E. coli, tapeworm eggs);

12. Avoiding chronic high doses of certain foods that are benign or beneficial in small or occasional doses, such as   foods that may burden or exhaust normal functions (e.g. refined carbohydrates without adequate dietary fiber);   foods that may interfere at high doses with other body processes (e.g. refined table salt);   foods or substances with directly toxic properties at high chronic doses (e.g. ethyl alcohol). Combination of foods eaten and timing of meals so that hunger is kept in check.

14. Function of nutrition Function of nutrition Body building and repair Provision of energy Maintenance and regulation of tissue functions

15. CLASSIFICATION OF FOODS

16. 1. Classification by predominant functions: Foods Energy-giving foods Body building foods Protective foods

17. Protective foods. These constitute inorganic salts, vitamins and minerals. They include proteins and water. Milk, eggs, liver, green leafy vegetables and fruits are included in this group. They build our bones, teeth, muscles, soft tissues, blood and other body fluids. They provide material for repair in the body as wear and tear goes on constant. Energy-giving foods. These constitute fats and carbohydrates. They are also called protein sparer. Proteins also produce energy to some extent. Cereals, roots and tubers, dried fruits, sugars and fats belong to this group. They supply heat and energy to the body. Body building foods. These are foods rich in proteins, mineral salts and water. Milk, meat, fish, pulses, oilseeds and nuts fall in this category.

18. 2. Classification by origin: Foods of animal origin Foods of vegetable origin 3. Classification by chemical composition: Proteins Fats Carbohydrates Vitamins Minerals 4. Classification by nutritive value: Cereals and millets Pulses (legumes) Vegetables Nuts and oilseeds Fruits Animal foods Fats and oils Sugar and jaggery Condiments and spices Miscellaneous foods

19. Main rules of healthy nutritional   Eating fruits, vegetables, and grain products that contain fiber may help prevent heart disease   Limiting the amount of saturated fat and cholesterol in your diet may reduce your risk of heart disease   Limiting the amount of total fat you eat may help reduce your risk for cancer   Eating fiber-containing grain products, fruits, and vegetables may help prevent cancer   Eating fruits and vegetables that are "low in fat" and "good sources" of dietary fiber, vitamin A, or vitamin C may help prevent cancer

20. Balanced diet is one, which will meet a person's caloric need and contain all nutrients, particularly proteins, and vitamins. In addition, the food should satisfy the taste and desire of a person and should have enough roughage to promote the peristalsis. Balanced diet should have 50-60 % carbohydrates 30-35 % fats and 10-15 % proteins with necessary vitamins and minerals. A balanced diet must contain foods from the above three groups.

21. Importance of the main components of food in nutrition of the man

22. Nutrients are organic and inorganic complexes contained in food. There are about 50 different nutrients which are normally supplied through the foods we eat. Each nutrient has specific functions in the body. Most natural foods contain more than one nutrient. These may be divided into : (i) Macronutrients: These are proteins, fats and carbohydrates which are often called "proximate principles" because they form the main bulk of food. (ii) Micronutrients : These are vitamins and minerals. They are called micronutrients because they are required in small amounts which may vary from a fraction of a milligram to several grams.

23. PROTEINS The word "protein" means that which is of first importance. Indeed they are of the greatest importance in human nutrition. Proteins are composed of carbon, hydrogen, oxygen, nitrogen and sulphur in varying amounts. Some proteins also contain phosphorus and iron and occasionally other elements. Proteins differ from carbohydrate and fat in the respect that they contain nitrogen. Proteins are made up of simpler substances, called amino acids. These are the building blocks of protein Some 22 amino acids are stated to be needed by the human body, out of which eight are called "essential".

24. Proteins are needed by the body: For growth and development: They furnish the building material, i.e. the amino acids from which the body proteins are synthesized. For repair of body tissues and their maintenance: It has been shown that the body proteins are constantly being broken down; they have to be replaced for which fresh protein intake is required. For synthesis of antibodies, enzymes and hormones: Antibodies, enzymes and hormones contain protein. The body requires protein to produce them. Proteins can also furnish energy to the body, but generally the body depends for its energy on carbohydrates and fats rather than proteins.

25. Sources of protein Animal sources : Plant sources :

26. Protein requirements Doctors recommended 1,0 g. protein/kg body weight for an adult. Daily allowances recommended by experts of the World Health Organization (Geneva, 1976) is 37 g of protein per day for the standard man with mass of body 65 kg for professions of average hardness (II group) and 29 g of protein for the standard woman with body mass 55 kg.

27. Effects of protein deficiency: Adults:  Loss of weight,  underweight,  poor musculature,  anemia,  increased susceptibility to infection,  frequent loose stools,  general lethargy,  incapacity to sustained work,  delay in wound healing,  cirrhosis of liver,  oedema,  ascitis, etc.

28. Fats are composed chemically of carbon, hydrogen and oxygen, only in different proportion than they are contained in carbohydrates. There is less of oxygen in fats than in carbohydrates. Fats are a form of concentrated food and like carbohydrates, they are used as body fuels for the production of heat and energy. As fats are not soluble in water, the process of digestion changes the fat into an emulsion form for their absorption into the body. Liquid fats and those which melt at body temperature are somewhat better digested than those which are much harder.

29. Fats serve the following functions: Dietary fat is a concentrated source of energy. One gram of fat supplies 9 calories of energy. Fats are carriers of fat-soluble vitamins, e.g., vitamins A, D, E and K. Dietary fat supplies "essential fatty acids". Linoleic acid, one of the essential fatty acids, prevents scaly skin formation. The fat layer below the skin plays an important role in maintaining our body temperature. Fats provide support for many organs in the body such as heart, kidney, intestine etc. Foods containing fats are tasty.

30. Vegetable sources: These are various vegetable oils such as groundnut, gingely, mustard, cottonseed, safflower (kardi) and coconut oil. Animal sources: These are ghee, butter, fat of meat, fish oils, etc.

31. CARBOHYDRATES Chemically carbohydrates are composed of carbon, hydrogen and oxygen as the name implies. Polysaccharides are various starches which are converted into two molecules saccharides i.e. cane sugar, beet sugar, milk sugar and malt sugar. These on further, glucose and digestion change into single molecule monosaccharides fructose. Foods that are high in carbohydrates: Breads, pastas, beans, potatoes, bran, rice and cereals.Breads pastasbeanspotatoesbran ricecereals

32. The original source of all starches and sugars is green plants. When plants have excessive sugar and they need to store it, as reserve supply of food, plant body is capable of changing its sugar into starch. Carbohydrates are abundantly present in food. All carbohydrates have to be changed into glucose and fructose before they can be absorbed into the body. 1 gm of carbohydrates yields 4.1 calories of heat. The daily requirement of carbohydrates varies from 50 to 60% of total energy intake. The carbohydrates are chief sources of energy. In the active muscles, the glucose is oxidized for the production of energy and warmth. Glucose which cannot be used imme­diately, is converted into glycogen and stored in the liver and muscles or converted into fat and stored under the skin.

33. Sugars: (a) (a)Monosaccharides: glucose, fructose, galactose. (b) Disaccharides: Sucrose, lactose, maltose. (c) Cellulose: This is the tough fibrous lining found in vegetables, fruits, cereal, etc. It is hard to digest and has no nutritive value. However, cellulose acts as "roughage" and prevents constipation. Starches: These are present in cereals (rice, wheat); roots and tubers (potatoes). There are three main sources of carbohydrate:

34. VITAMINS These are complex organic substances contained in food and are very essential for the normal growth and nutrition of animals. In fact, they are vital accessory food factors required for the maintenance of optimum, health. They are present in various foods in minute quantities and diet devoid of vitamins, if taken for some period, gives rise to certain diseases known as deficiency diseases and may ultimately even cause death. They do not supply energy but are simply protective foods.

35. Water-soluble Vitamins vitamins Niacin (B3) Fat -soluble Vitamins Riboflavin (B2) Folic acid E (tocopherol) A (retinol) D (calciferol) K (menadione) Pyridoxine (B6) Thiamine (B 1 ) Pantothenic acid Cobalamin (B12) Ascorbic acid

36. Diseases, that is direct or mediate related with a nutrition 1. Alimentary disease, illness caused by deficiency or surplus of components of nutrition. 4. Disease, which are transferred by a nutritional way (some infections diseases and intestinal worms, alimentary poisonings). 5. Alimentary intolerance - atypical reaction to nutrition, for example alimentary allergy, idiosyncrasy. 2. The secondary illnesses of insufficiency or excessive nutrition, which is developed as complication on a background of wearisome illnesses (surgical, infectious, oncology and others.) 3. Disease of multifactor nature that very much frequently develops on a background of genetic predilection, for example, atherosclerosis, gout, idiopathic hypertension, etc.

37. Illnesses caused by improper nutrient consumption NUTRIENTSDEFICIENCYEXCESS CaloriesStarvationObesity, diabetes mellitus, Cardiovascular disease Simple carbohydrates Marasmus, starvation diabetes mellitus Complex carbohydrates Marasmus, starvation Obesity Saturated fat / trans fat noneCardiovascular disease, Unsaturated fatRabbit starvation Obesity

38. CholesterolnoneCardiovascular disease ProteinMarasmusKetoacidosis, Rabbit starvation, kidney disease SodiumhyponatremiaHypernatremia, hypertension IronAnemiaHepatitis C, cirrhosis, heart disease IodineGoiter, hypothyroidism Iodine Toxicity (goiter, hypothyroidism)

39. Vitamin AXerophthalmia and Night Blindness Hypervitaminosis A (cirrhosis, hair loss, birth defects) Vitamin B1Beri-Beri Vitamin B2Cracking of skin and Corneal Unclearation NiacinPellagradyspepsia, cardiac arrhythmias, birth defects Vitamin B12Pernicious Anemia Vitamin CScurvydiarrhea causing dehydration Vitamin DRicketsHypervitaminosis D (dehydration, vomiting, constipation) Vitamin EHypervitaminosis E (anticoagulant: excessive bleeding)

40. Nutritional Diseases: 1. Protein Calorie Malnutrition (PCM). (i) Kwashiorkor. It results from consumption of very low protein in diets of low biological values, yet providing just enough energy to satisfy the needs of the child. This condition is usually seen in children between the age group of 1-4 years. This symptom is characterized by pitting oedema, anemia, retarded growth, loss of appetite, diarrhoea, scanty hair growth...

41. (ii) Marasmus. It is a clinical condition of protein energy malnutrition, primarily due to total deprivation of the requisite calories required by the body. It usually occurs in the age group of 1/2 to 5 years. This syndrome is characterized by failure to gain weight, wasting of muscles and of subcutaneous fat. The child feels good appetite but is irritable. (iii) Marasmic-Kwashiorkor. Patients suffering from Marasmic-Kwashiorkor show clinical symptoms of both Marasmus and Kwashiorkor.

42. 2. Mineral Deficiencies (i)Deficiency of iodine in water and feed leads to goitre or cretinism.

43. ( ii) Calcium deficient diets lead to rickets and osteomalacia.

44. 3. Mineral Deficiencies ( iii) Iron deficiency diets lead to anaemia, (iv) There are other important minerals like copper, selenium etc. Usually their requirements are so little that deficiency conditions do not occur.

45. 4. Vitamins Deficiencies (i)Lack of vitamin A results in xerophthalmia, Bitot's spots, night blindness and keratomalacia.

46. 4. Vitamins Deficiencies ( ii) B Complex: Deficiency of Thiamine leads to beriberi. Niacin deficiency results in pellagra.

47. Riboflavin deficiency symptoms are angular stomatitis, cheilosis, scrotal dermatitis and corneal vascularisation. (iii) Vitamin C deficiency leads to scurvy, spongy bleeding gums, haemorrhages in skin and other haemorrhages, (iv) Vitamin D deficiency result in rickets and osteomalacia. (v) Vitamin K deficiency leads to hypoprothrombinaemia, which further leads to haemorrhages.

48. 5.Problems of Overnutrition (eating too much) Proteins/fats/carbohydrates Cardiovascular disease Some cancerscancers Diabetes mellitus Insulin resistance Obesity The main features of obesity are overweight and fatness. It is mostly caused by overeating and intake of abundance of caloriesObesity Metabolic syndrome

49. Vitamin poisoning (i) Hypervitaminosis A is at times caused by excess of vitamin A therapy. The manifestation are headache, nausea, vomiting, irritability and anorexia. Carotenaemia is also caused due to excessive consumption of carrots which is charac­terised by yellow skin with normal conjunctiva

50. Vitamin poisoning (ii) The toxic manifestations of hypervitaminosis D are anorexia, nausea, vomiting, thirst, polyuria and drowsiness. Calcium and phosphorus levels in serum and urine are raised. Calcium may be deposited in many tissues also

51. (iii) Fluorosis occurs if fluorine is available > 1,5 mg in 1 liter water. It is characterised by (a) dental fluorosis, i.e., mottled enamel of teeth (b) skeletal fluorosis i.e., dense bone formation, severe spondylitis and even calcifications of ligaments of spine and tendinous inflamation of other muscles in severe cases.

52. Food allergies Some people have allergies or sensitivities to foods which are not problematic to most people. This occurs when a person's immune system mistakes a certain food protein for a harmful foreign agent and attacks it. About 2% of adults and 8% of children have a food allergy.allergiesimmune system

53. Commonly food allergens are gluten, corn, shellfish (mollusks), peanuts, and soy. Most patients present with diarrhea after ingesting certain foodstuffs, skin symptoms (rashes), bloating, vomiting and regurgitation. The digestive complaints usually develop within half an hour of ingesting the allergen.glutencornshellfishpeanutssoy diarrhearashesvomitingregurgitationallergen Rarely, the food allergy chelce can lead to anaphylactic shock: hypotension (low blood pressure) and loss of consciousness. This is a medical emergency. An allergen associated with this type of reaction is peanut, although latex products can induce similar reactions.anaphylactic shockhypotensionmedical emergencypeanut latex

54. Depending on quality the food- stuff can be divided on such groups: 1. 1.Products of high quality - the products which may be used without restrictions. 2. Non-standard. The products, which have the certain deviations from requirements of state standards or specifications, but it does not interfere to their realization (for example, chicken eggs of mass less 40g etc.). 3. Conditionally suitable. It is products, which can be used after additional processing.

55. 4. Substitutes (ersatz). The products with reduced value as natural substitutes, for example, barley and acorn coffee. They are allowed to realization, provided that the consumer would be informed, what kind product is offered to him. 5. Food Adulteration It is products, in which premeditatedly qualitative structure are changed to hide the certain disadvantages or sings of decay. Such products are forbidden to realize to the population. 6. Low-quality. The products concern to those, which are not suitable to nutrition in any way, that is, which have the expressed signs of decay (rotting, etc.).

56. Food poisoning is an acute illness caused by ingestion of food contaminated by bacteria, bacterial toxins, viruses, natural poisons, or harmful chemical substances.

57. Food-borne Illness Food-borne illness (often called food poisoning) occurs when you eat food that is contaminated. Food-borne illness is a general term for: Infections caused by micro-organisms such as bacteria, viruses, and parasites. Poisoning by toxins from bacteria or mould in food. Poisoning by chemicals in food. There are currently over two hundred diseases that are transmitted through food (Institute of Food Technologists Expert Report on Food Safety Issues in the 21st Century, 2002).

58. Hazardous Food Food, which consists in whole or in part of: Milk or milk products Eggs Meat Poultry Fish Shellfish Meringue and other desserts containing dairy products are considered hazardous foods. Hazardous food must be refrigerated. Fruits and vegetable, which are generally considered low risk foods can still become contaminated through food handling or production processes. Be sure to follow safe food handling practices and thoroughly wash fresh fruits and vegetables before preparation.

59. There are 3 types of food poisoning : bacterial (microbic) etiology non -bacterial (non-microbic) etiology unknown etiology.

60. There are three main types of causes of food poisoning: Biological hazards: viruses bacteria toxins parasites

61. There are three main types of causes of food poisoning: Chemical hazards: pesticides preservatives cleaning supplies toxic metals Physical hazards: foreign objects (e.g., hair, glass, staples) that contaminate food accidentally naturally occurring objects (e.g., bones, leaves or stems)

62. Food usually becomes contaminated from poor sanitation or preparation. Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination. The typical symptoms of food poisoning are: DiarrheaDiarrhea VomitingVomiting Stomach CrampsStomach Cramps HeadacheHeadache FeverFever

63. Food poisoning by bacterial etiology Food poisoning by bacterial etiology are divided into:   Food infections (toxic-infections), Food toxemia ( Food toxicosis), mixes (mixed etiology ).

64. Food infections (Toxic-infections) - are diseases caused by microorganisms, which in a great many got into organism and poisoned it by the toxins. The cause of toxic-infection can be   E.coli bacteria,   genus Proteus,   Cl.Perfringens,   Bac.Cereus,   Vibrio parahaemolyticus,   Enterococcus and other unstated microorganisms..

65. Food toxemia Food toxemia (Food-toxicosis) - diseases caused y toxins, produced in food products by toxic strains of Clostridium botulinum and Staphylococcus aureus.

66. Botulism is a disease caused by the toxins (poisons) produced by several members of the group of bacteria called Clostridium botulinum. These bacteria are found in soil throughout the world and produce spores that are able to survive in a dormant state until more favourable conditions allow them to grow.

67. Botulism in humans is most often the result of eating food containing the toxin. Botulinum neurotoxins are also a serious bioterrorism concern because the toxins are relatively easy to make and deliver and are highly lethal.

68. Symptoms produced by each toxin type are quite similar. The first symptoms of botulism may include Double vision Blurred vision Drooping eyelids Slurred speech Difficulty swallowing Dry mouth Muscle weakness Symptoms of foodborne botulism usually begin within 18 to 36 hours after eating contaminated food, but can occur in as few as 6 hours or as much as 10 days afterward.

69. Staphylococcus aureus This bacteria is frequently present in human skin, hair, nasal cavity, throat and wounds. Foods (e.g. lunch boxes, cakes, pastries, sandwiches) which have been subject to various handling procedures, with no subsequent cooking or reheating before consumption, are easily contaminated by Staphylococcus aureus. Symptoms of food poisoning caused by Staphylococcus aureus include nausea, vomiting, abdominal pain, diarrhea etc.

70. Poisoning classification of non- microbic origin Poisoning by products, which become toxic for some time Poisoning by products, poisonous by its nature Poisoning by admixtures of chemically toxic substances

71. 1.Vegetable origin: - poisoning by mushrooms (amanita phalloides, amanita virosa, entoloma lividum, hypholoma fasciculare); - poisoning by plants (datura stramonium, hyoscyamus niger, conium maculatum, atropa belladonna, aconitum, sambucus nigra, ect.); 2.Animal origin: - roes of some types of fishes Poisoning by products, poisonous by its nature :

72. AMANITA FALLOIDES Amanita muscaria Mushroom Poisoning All poisonous mushrooms cause vomiting and abdominal pain. Other symptoms vary greatly depending on mushroom type. Generally, mushrooms that cause symptoms early (within 2 hours) of ingestion are less dangerous than those that cause symptoms later (usually after 6 hours).

73. Poisonous fish

74. Datura stramonium

75. Atropa Belladonna

76. Poisoning by products,which become toxic for some time. 1.Vegetable origin:   kernels of stone-fruits drupe (apricots, peaches, cherries);   bean of uncooked (raw) haricot;   germinated and green potatoes. 2.Animal origin:   liver of some types of fishes (pike, mackerel (scomber);   honey in some time.

77. pesticides; heavy metals; nitrates and nitrites. Poisoning by admixtures of chemically toxic substances

78. Prevention Safe steps in food handling, cooking, and storage are essential to avoiding food-borne illness. Bacteria cannot be seen, smelled, or tasted, which may be on any food.

79. Safe shopping Buy cold foods last during your shopping trip. Get them home fast.Buy cold foods last during your shopping trip. Get them home fast. Never choose torn or leaking packages.Never choose torn or leaking packages. Do not buy foods past their "sell-by" or expiration dates.Do not buy foods past their "sell-by" or expiration dates. Keep raw meat and poultry separate from other foods.Keep raw meat and poultry separate from other foods.

80. Safe storage of foods Keep it safe; refrigerate.Keep it safe; refrigerate. Check the temperature of your appliances. To slow bacterial growth, the refrigerator should be at 40°F, the freezer at 0°F.

81. Unload perishable foods first and immediately refrigerate them.Unload perishable foods first and immediately refrigerate them. Place raw meat, poultry, or fish in the coldest section of your refrigerator.

82. Cook or freeze fresh poultry, fish, ground meats, and variety meats within two days.Cook or freeze fresh poultry, fish, ground meats, and variety meats within two days.

83. Safe food preparation Keep everything clean!Keep everything clean! Wash hands before and after handling rawWash hands before and after handling raw meat and poultry. Sanitize cutting boards often in a solution of one teaspoon chlorine bleach in one quart of water.Sanitize cutting boards often in a solution of one teaspoon chlorine bleach in one quart of water.

84. Do not cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water.Do not cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and counter tops with hot, soapy water. Marinate meat and poultry in a covered dish in the refrigerator. Discard any uncooked/unused marinade.Marinate meat and poultry in a covered dish in the refrigerator. Discard any uncooked/unused marinade.

85. Safe cooking Keep hot foods hot and cold foods cold.Keep hot foods hot and cold foods cold. Never leave food out more than two hours (or more than one hour in temperatures above 30°C).Never leave food out more than two hours (or more than one hour in temperatures above 30°C). Bacteria that cause food poisoning grow rapidly at room temperature.Bacteria that cause food poisoning grow rapidly at room temperature.

86. Thank you for your attention!