1. Аuthor: Аuthor: Lototska O.V 1 Hygiene of feeding, its ecological and social problems. Hygienic examination of quality of food products. Scientific bases of rational, preventive, dietary and treatment feed.

2. Nutrition may be defined as the science of food and its relationship to health. It is concerned primarily with the part played by nutrients in body growth, development and maintenance. The word nutrient or "food factor" is used for specific dietary constituents such as proteins, vitamins and minerals. 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".

3. '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.

5. 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

6. In various historical times structure of nutrition and character of a nutrition changed depending on  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.

7. 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. 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. 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.

8. protein Nutrition as a science can be regarded as the study of six main categories of food components vitaminsfat water carbohydrate minerals

9. Water Water is necessary to make up the loss caused by its excretion in breath, sweat, urine, faces, and also to renew all the various fluids and solid organs of the body. It is estimated that about 2 liters of water enters the body daily as such or as a part of cooked food, beverages etc. Out of which 1.37 - 1.81 liters is excreted daily in urine, sweat etc. Some important uses of water are:  - As a solvent for transportation of nutrients in the body.  - It helps regulating body temperature through evaporation from lungs and skin.  - As an aid in removing wastes of metabolism in the urine.  - As an aid in functions like osmosis.

10. 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.

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

12. On the basis of the above functions foods have been classified as : (1) Energy-yielding foods: These are foods rich in carbohydrate and fat, e.g., rice, wheat, potatoes, sugar, fats and oils. (2) Body building foods: These are foods rich in protein, e.g., milk, eggs, meat, liver, fish, pulses, oilseed cakes. (3) Protective foods: These are foods rich in vitamins, minerals and proteins, e.g., milk, green leafy vegetables. Protective foods are so called because they protect the body against infection, disease and ill health.

13. 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. 1. Conformity of entering energy to energy losses. In norm it is necessary the certain balance, or equilibrium. 2. Conformity of chemical structure of alimentary substances to physiological needs of an organism. 3. The maximal variety of a ration. 4. Keeping of an optimum regimen of nutrition.

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

15. 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.

16. 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".

17. 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.

18. Sources of protein Animal sources : Plant sources :

19. 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. Effects of protein deficiency: The effects of protein deficiency may summarized as below.  During pregnancy: Still birth, low birth weight, anemia  Infancy and early childhood: Marasmus, kwashiorkor, mental retardation, stunted growth and development  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.

20. 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.

21. 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.

22. Functions: 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 ssential 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. 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.

23. 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

24. 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.

25. 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:

26. 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.

27. 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

28. 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... (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.

29. 2. Protein Deficiency in Adults. Protein deficiency in adults is also quite prevalent in poverty areas. Protein deficiency will result in adults having  reduced weight,  reduced subcutaneous fat,  anaemia,  greater susceptibility to infection,  frequent loose motions,  general lethargy,  delay in healing of wounds  oedema.

30. 3. Mineral Deficiencies (i)Deficiency of iodine in water and feed leads to goitre. (ii) Lack of flourine ( < 0.5 ppm) in water leads to caries. ( iii) Calcium deficient diets lead to rickets and osteomalacia. (iv) Iron deficiency diets lead to anaemia, (v) There are other important minerals like copper, selenium etc. Usually their requirements are so little that deficiency conditions do not occur.

31. 4. Vitamins Deficiencies (i)Lack of vitamin A results in xerophthalmia, Bitot's spots, night blindness and keratomalacia. (ii) B Complex: Deficiency of Thiamine leads to beri - beri. Niacin deficiency results in pellagra. Riboflavin deficiency symptoms are angular stomatitis, cheilosis, scrotal dermatitis and corneal vascularisation.

32. Other B Complex deficiencies also result in glossitis, cheilosis and angular stomatitis (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.

33. 5.Problems of Overnutrition (eating too much) Proteins/fats/carbohydrates Cardiovascular disease (Leading cause of death in the western world); a primary cause is thought to be ingestion of saturated fat and trans fatCardiovascular diseasesaturated fattrans fat 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 Vitamins Vitamin poisoning

34. ( 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 (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 (iii) Fluorosis occurs if fluorine is available > 1,5 mg in water. It is characterised by (a) dental fluorosis, i.e., mottled enamel of teeth and (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.

35. 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 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