NUTRITIONALNUTRITIONAL EPIDEMIOLOGYEPIDEMIOLOGY

INTRODUCTIOINTRODUCTIONN

Nutritional epidemiology will enable us to understand the relationship between diet and long term health and diseaseThus, the epidemiologic studies directly relating intake of dietary components to risk of death or disease among humans.

Nutritional epidemiology is a new discipline which combines the knowledge compiled by nutritionists with the methodology developed by epidemiologists to study the determinants of diseases with multiple etiologies.

DEFINITIDEFINITIONON

COMPONECOMPONENTSNTS

Assessment of nutritional status of the community

Nutritional and dietary surveysNutritional surveillanceNutrition and growth monitoring

GOALS OF GOALS OF NUTRITIONAL NUTRITIONAL

EPIDEMIOLOGYEPIDEMIOLOGY

The most basic is monitoring the food consumption, nutrient intake and nutritional status of a population.

The overall goal is to contribute to the prevention of disease and the improvement of public health.

OBJECTIVES OF OBJECTIVES OF NUTRITIONAL NUTRITIONAL

EPIDEMIOLOGYEPIDEMIOLOGYUnderstanding the complex relationships

between diet and the major diseaseIndentifying methods of dietary assessment using

data on food intake, biochemical indicators of diet, and measures of body size and composition.

Heart diseaseCancerOsteoporosisCataractsStrokeDiabetes

MAJOR DISEASE MAJOR DISEASE THROUGHOUT THE THROUGHOUT THE

WORLDWORLD

Mineral deficiency diseaseProtein energy malnutritionIron deficiency anemiaOver intake of nutrients

DEFICIENCY SYNDROMEDEFICIENCY SYNDROME

Even the method of preparation of foods may be important. For example, boiled coffee may raise blood cholesterol levels; filtered coffee does not because filtering removes the components that may have cholesterol-raising effects.

LIMITATION IN LIMITATION IN NUTRITIONAL NUTRITIONAL

EPIDEMIOLOGY RESEARCHEPIDEMIOLOGY RESEARCH-Lack of practical methods to measure diet for large number of subjects

-Dietary assessment methods must be:Reasonably accurateRelatively inexpensive

FOOD FOOD ADDITIVESADDITIVES

Practice of adding non food component in the food is food additive.

AcidsAcidity regulatorsAnti caking agentsColor retention agents EmulsifiersColor retentionGlazing agent Food coloringSweeteners

DEMAND TO BAN DEMAND TO BAN SUCH TYPES OF SUCH TYPES OF

FOODFOOD

FOOD FOOD ADULTERATIONADULTERATION

The practice of mixing, substitution, concealing quality and putting decomposed items for sale is known as food adulteration.

Take balanced Diet