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Public Health Nutrition: Its Importance For Health Promotion & Health Preservation

The document discusses the importance of public health nutrition and maintaining a balanced diet. It defines key nutrition-related terms and outlines the six essential nutrients - water, carbohydrates, protein, fat, vitamins, and minerals. Maintaining a balanced diet through adequate intake of nutrients is important for preventing disease, controlling weight, and promoting overall mental and physical health.

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Sumaia Rahman
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274 views

Public Health Nutrition: Its Importance For Health Promotion & Health Preservation

The document discusses the importance of public health nutrition and maintaining a balanced diet. It defines key nutrition-related terms and outlines the six essential nutrients - water, carbohydrates, protein, fat, vitamins, and minerals. Maintaining a balanced diet through adequate intake of nutrients is important for preventing disease, controlling weight, and promoting overall mental and physical health.

Uploaded by

Sumaia Rahman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Public Health Nutrition

Its Importance for Health Promotion &


Health Preservation

1
What is Nutrition

 Nutrition

 The science of foods and the


substances they contain.
What is Food
Any nourishing substance eaten, drank, or otherwise taken into the body to sustain life,
provide energy, promote growth.
OR
Material, usually of plant or animal origin, that contains or consists of essential body
nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested
and assimilated by an organism to produce energy, stimulate growth, and maintain life.

Food is
 Derived from plant or animal sources
 Provide energy and nutrients
 Used by the body for maintenance, growth, and repair
Why do we eat?
 Satisfy physiological needs; Calories
 Habit
 Social Influences
 Psychological Influences
 Sensory Appeal
What Are Calories?
The amount of energy stored in that food.

The body uses calories from food for walking, thinking, breathing, and everything else it does.

A person’s daily calorie intake should be based on age, gender, and physical activity level.

 Men generally need more calories than women, and active people need more calories than sedentary (inactive) people.

The following examples of calorie intake are based on U.S. Department of Agriculture (USDA) guidelines:

• childrenages 2 to 8: 1,000 to 1,400


• active women ages 14 to 30: 2,400
• sedentary women ages 14 to 30: 1,800 to 2,000
• active men ages 14 to 30: 2,800 to 3,000
• sedentary men ages 14 to 30: 2,000 to 2,600
• active men and women over 30: 2,200 to 3,000
• sedentary men and women over 30: 1,800 to 2,200
Food Choices
 Personal preference
 Habit
 Ethnic heritage or tradition
 Social interactions
 Availability, convenience
 economy
What are our dietary needs?
 Meet basic physiological needs
 Body function
 Maintenance
 Temperature regulation
 Growth
 Physical activity
Characteristics of a healthy diet

 Adequate
 Moderate
 Balanced
 Varied
 Nutrient dense
 The food we eat is a source of nutrients.

 Nutrients are defined as the substances found in


food that keep your body functioning.

 The body needs nutrients to…


 Fuel your energy.
 Help you grow.
 Repair itself.
 Maintain basic bodily functions.
Energy Density
The 6 Essential Nutrients

 Water
 Carbohydrates
 Protein
 Fat
 Vitamins
 Minerals
Water

 Did you know?


 1/2 to 3/4 of the human body consists of water!

 Functions in the Body:


 Water carries nutrients to your cells and carries waste
from your body.
 Regulates body temperature.
 Dissolves vitamins, minerals, amino acids and other
nutrients.
 Lubricates joints.
Carbohydrates

 Best fuel – provide energy quickly and


efficiently

 Two types

 Simple sugars
• Glucose (monosaccharide) – most common form
• Fructose (monosaccharide) – found in fruits and berries
• Sucrose (disaccharide) – sources include granulated sugar, milk and
milk products

 Complex carbohydrates (polysaccharides)


• Starches – from flour, rice, potatoes
– Stored in the body as glycogen
• Fiber
Carbohydrate

 Body’s preferred source of energy.


 Body converts all carbohydrates to glucose, a simple sugar.
 Glucose is not used right away and it is stored as glycogen.
 Too many carbohydrates will cause the body to store the
excess as fat.
Fiber
Bulk” or “roughage”
Indigestible portion of plants

Two Types:

 Insoluble
• Found in bran, whole-grain breads, most fruits and vegetables
• Found to reduce risk for several forms of cancer

 Soluble
• Oat bran, dried beans, some fruits and vegetables
• Helps lower blood cholesterol levels
• Helps reduce risk for cardiovascular disease
 Offers many health protections
 Colon and rectal cancer
 Breast cancer
 Constipation
 Diverticulosis
 Heart Disease
 Diabetes
 Obesity
Protein
 Help Build and maintain body cells
 They are the main functional component of the body
 Second most abundant substance in humans
 Role in developing/repairing bone, muscle, skin
 Vital for human life
 Proteins have many functions:
•
- Help make new cells.
• -Help make and repair tissues.
• - Help make enzymes, hormones, and antibodies.
• - Provide energy.
 May need additional protein if fighting off infection, recovering from
surgery or blood loss, recovering from burns

 Proteins are built up from amino acids linked together by peptide bonds
 Proteins may be divided into two main categories
 Structural, e.g. muscle, connective tissue
 Functional, e.g. enzymes

 Amino acids
 Building blocks of protein
 20 essential amino acids must be obtained from food
 11 non-essential amino acids produced by the body

 Types
Complete protein – supplies all essential amino acids. :Fish, meat, poultry, eggs, milk, cheese,
yogurt, and many soybean products

Incomplete protein – may lack some amino acids, but these can be easily obtained from
different sources, Beans, peas, nuts, and whole grains.
Complementary Proteins
Fat

 Also called lipids


 Misunderstood but vital group of basic
nutrients
 Maintain healthy skin
 Insulate body organs
 Maintain body temperature
 Promote healthy cell function
 Carry fat-soluble vitamins A, D, E, and K
 Are a concentrated form of energy
 Saturated vs. unsaturated fat
 Saturated mainly from animal sources, solid at room
temperature
 Unsaturated generally come from plants and usually liquid at
room temperature

 Certain unsaturated fatty acids are essential to our diet

 High intake of saturated fats is linked to increased cholesterol


production

 Excess cholesterol can lead to an increased risk of heart disease


Still need essential fatty acids
 Eat fatty fish
 Use healthier oils (including olive oil)
 Eat green leafy vegetables
 Walnuts, walnut oil
Vitamins

 Potent, essential, organic compounds

 Vitamins are compounds that help regulate many vital body


processes.

 Promote growth, help maintain life and health.

 Two types
 Fat soluble – absorb through intestinal tract with fat
• A, D, E, and K
 Water soluble – dissolve in water
• B-complex and C
 Required for
 Digestion
 Absorption
 Metabolism
 Circulation
 Often, vitamin supplements not necessary
 Too much of many vitamins can be harmful

Why do you think so many people take vitamin


supplements?
Minerals

 Inorganic, indestructible elements that aid the body


Vitamins cannot be absorbed without minerals
 Excesses or deficiencies of trace minerals can
cause serious problems

 Macrominerals are needed in large amounts


Sodium, calcium, phosphorus, magnesium,
potassium, sulfur, chloride

 Trace minerals are needed in small amounts


• Iron, zinc, manganese, copper, iodine
Balanced Diet
A diet consisting of the proper quantities and proportions of foods
needed to maintain health or growth.

 In
practice the majority of people have no idea about the actual nutrients
they require each day.

 Nutritionists require more specific information

 Nevertheless, balanced diets should contain appropriate amounts of


 Fats
 Proteins
 Carbohydrates
 Minerals
 Vitamins

 The problem is what is an “appropriate amount”?


Why a Balanced Diet
Is Important
 A balanced diet is important because the body’s
organs and tissues need proper nutrition to work
effectively.

 Four of the top 10 leading causes of death are


directly influenced by diet.
These are:
 heart disease
 cancer
 stroke
 diabetes
1. It Prevents Diseases and Infections
 A well-balanced diet helps your body fight many diseases
and infections. When the body receives enough nutrients,
the immune system functions well, which prevents
infection, reduces the risk of chronic diseases like cancer,
high blood pressure, diabetes, and heart disease, as well
as prevents seasonal allergies.

2. It Helps Control Weight


 Eating a balanced diet helps people to maintain proper
weight, which includes reducing the risk for either obesity
or undernutrition. This majorly lies in reducing the fats and
carbohydrates from your diet.
3. It Promotes Healthy Body Growth
 Obtaining the essential nutrients does not only promote
fitness and prevent disease; it also helps the body to grow
and maintain proper function.
 A balanced diet is therefore important especially for growing
children and adolescents.

4. It Helps Promote Mental Health


 Eating a well-balanced diet helps promote good mental
function, boosts energy, enhances memory, and reduces the
risk of mental disorders.

30
5. It Helps Enhance Your Beauty

Getting the proper nutrients does not only promote health


inside the body; it also shows in the way you look externally.

The youthful glow seen on people's hair and skin does not only
result from using various beauty products, but also reflects the
healthy state of the body inside and out from a balanced diet

31
The My Pyramid Plan
Unhealthy Food
 Any food that is not regarded as
being beneficial to maintaining
health.

 Unhealthy foods include


 fats (especially of animal origin),
 “fast” foods (which are low in fibre and
vitamins),
 foods high in salt and tropical oils
(e.g., fried potato crisps/chips), and
 cream-based (“white”) sauces (which
are high in fat).
Eat Healthy
Stay Healthy

36

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