Dt.
Roshina Banjade
Module 1: Fundamentals of • MSc. Applied Nutrition and
Nutrition and Dietetics Dietetics (Pead. Specialization)
• Clinical Training: Asian Institue of Gastroenterology
• Fellowship in Renal Nutrition
By the end of the Module
State State the concept of Nutrition Science and Dietetics
Define Define Nutrition
Illustrate Illustrate the types of Nutrients
State State Recommended Dietary Allowance
Discuss Discuss balanced diet
Discuss Discuss meal planning
What is the rationale
for the inclusion of
nutrition and
dietetics in this
curriculum?
Food
Any substance consumed or drunk that provides nutrients to maintain life.
Functions of food
• Physiological function
• Social function
• Psychological function
Classification of food
• On the basis of Origin
• On the basis of chemical composition
• On the basis of predominant function
• Classification by nutritive value
❖They are also known as food-factor
❖They are organic and inorganic
complexes obtained in food which
Nutrients are essential in diet that promotes the
body growth and development.
Nutrition
The sum of processes of providing or obtaining and utilizing food substances or
nutrients which generates energy and supplies materials used in body tissues and
processes.
Nutrition Science
It deals with foods, nutrients and their relations with health.
Dietetics
It is the field that focuses on the science of nutrition and its application to promoting
health and managing diseases through diet and lifestyle interventions.
Recommended Dietary Allowances (RDA)
It is the average daily nutrient intake levels sufficient to meet the nutrient
requirement of nearly all (97-98%) healthy individuals in a particular life stage and
gender group.
Estimated Average Requirement (EAR)
The average daily nutrient intake level estimated to meet the requirement of half the
healthy individuals in a particular life stage and gender group.
Balanced Diet
It is defined as one which contains a variety of foods in such quantities and
proportions which supplies the needs for energy, amino acids, vitamins, minerals,
fats, carbohydrates and other nutrients which adequately met for maintaining
quality of life.
Purposes of balanced diet
• To meet the adequate nutrient requirement.
• To maintain good health
• To optimize the general well-being
• To sustain and optimize the vitality of the body
• To prepare and plan the balanced diet according to cost.
Nutrition
Education
Guide
Food Pyramid
• Food pyramid is a very effective nutrition education guide (a tool) for promoting
healthy balanced diet consumption.
• This emphasizes the foods from the five major food groups.
• Each of these food groups provides some , but not all, of the nutrients required.
• Foods in one group cannot replace those in another.
• No one of these major food groups is more important than another-for good health,
one needs them all.
• The amounts and proportions of different types of foods should be adjusted according
to the requirements of energy and nutrients considering age, sex and physiological
conditions such as pregnancy, lactation etc.
Complementary Protein
Mostly, Cereal- proteins are poor in
nutritive-quality, i.e., deficient in
lysine. On the other hand, Pulse-
proteins are poor in methionine
and also, in cysteine. Eating cereals
with legumes/pulse provides a
supply of protein of more biological
value.
• Launched in 2011, MyPlate’s
symbol is a simple visual
reminder to choose a variety of
foods throughout the day and
throughout the week.
• It represents what and how
much to eat from each of the
food groups over the course of
the day, whether you eat on a
plate, from a bowl, or another
way.
Meal Planning
Energy
Calculation
• Calculate the BMI
(Weight in kg/ Height in m2)
• Calculate the IBW
(Height in m2 *22)
• Calculate BMR
Normal BMI : 25 KCal/kg body weight
Underweight : 30-35 KCal/kg body weight
Obese: 15-20 KCal/kg body weight
• TER :BMR*Stress factor
BMI Classification and Grading
Food Diversity
• Food diversity refers to the variety of foods
consumed from different food groups, ensuring
a balanced and nutritious diet that provides
essential nutrients for overall health and well-
being.
• It is a key factor in improving nutritional status
and preventing malnutrition, including
undernutrition and micronutrient deficiencies.
Benefits of Food Diversity
• Enhanced Nutritional Quality
• Improved Immunity
• Prevention of Deficiencies
• Promotion of Growth and development
Challenges
• Economic Constraints
• Cultural Practices
• Availability and Access
Promoting Food Diversity
• Home Gardens
• Policy Support
• Education
THANK YOU