10. malnutrition n constituents of food

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HEALTH EDUCATION MALNUTRITION & CONSTITUENTS OF FOOD

Transcript of 10. malnutrition n constituents of food

Page 1: 10. malnutrition n constituents of food

HEALTH EDUCATION

MALNUTRITION & CONSTITUENTS OF FOOD

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MALNUTRITION

Malnutrition means insufficient and unwholesome feeding. Many children in our country are malnourished either due to poverty, parental ignorance and backwardness or because of unhealthy feeding habits and non-intake of balanced diet

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MALNOURISHED CHILD

Poor mental and physical condition Pale, charmless, lazy and always feels

drowsy Easily fatigued with a slight strenuous

work Susceptible to disease and ill-health Highly irritable and gloomy in nature Lacks concentration and forgets what

he learns Shows no interest in learning or

playing

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ROLE OF SCHOOL MANAGEMENT

Should collect funds from various sources like the State Government, rich people of the society, welfare agencies etc

Funds be used to provide healthy, nutritious food in the mid-day meal scheme    

Parents should be given guidance with regards to diet.

Parents should be told about the value of good nutrition & the evils of malnutrition

The teachers should create awareness in the students regarding the ill effects of malnutrition through stories and plays

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WHY IS FOOD NECESSARY?

All living beings need food to live Food is necessary to build the body tissue, repair

worn out tissue and to grow It is necessary to gain strength and fight disease-

causing germs, produce anti-toxins For the well functioning of all the parts of the body

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CONSTITUENTS OF FOOD Proteins, carbohydrates, fats, salts, vitamins and water are

the various constituents of food Proteins - to form new tissues and repair worn-out ones Carbohydrates give heat and energy to the body ,

maintain the body temperature Vitamins control the metabolism. Water keeps the fluidity of blood, helps in digestion ,

excretion & regulates body temperature

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PROTEINS Contain carbon, hydrogen, oxygen,

nitrogen, sulphur and phosphorus Chief sources of nitrogen available in

the form of gluten in wheat, legumen in peas & green vegetables and casein in milk

Two main kinds of proteins – animal proteins and vegetable proteins

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PROTEINS Animal proteins found in eggs, meat, milk are easily

digestible than the veg proteins found in wheat, peas, beans, and pulses

Animal proteins are more useful to human body than the veg proteins because the proteins present in the human body are similar to those present in animals

Because of their utility in human beings, animal proteins are called ‘A’ class proteins

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PROTEINS Both classes of proteins are

helpful for the physical growth and development of children and youth because

They build up new tissues in growing children

They make up for the loss of nitrogenous matter removed by the excretory system as urea and urine

If proteins are taken in excess they are stored as fat under the skin

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CARBOHYDRATES Consist of carbon, hydrogen and oxygen. Present in two forms – starch and sugar. Starch is found in cereals like wheat, maize and

rice and in certain vegetables like potato, sago etc.

Sugar is present in sugarcane, beetroot, sweet potato, fruits and milk in the form of lactose.

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CARBOHYDRATES Main sources of heat and energy

as they are used as fuel - called as fuel foods

Changed into glucose during digestion and reach muscles through blood, where they are used for generating energy    

Remaining glucose is stored in the form of glycogen in the muscles and used when required

In cases of pancreatic dysfunction excess sugar is excreted through urine and this defect is called diabetes mellitus

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FATS Contain carbon, hydrogen and

oxygen Help as fuel foods Two types of fats called as

animal fats (butter, ghee etc) and vegetable fats (mustard, coconut, castor etc.)

Animal fats produce more heat and energy when compared to vegetable fats

Animal fats contain vitamins A and D that helps in building bones and teeth

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SALTS & MINERALS Salts and minerals like

chlorides, phosphates, calcium, iron, sodium, potassium and iodine are required for the building up of body tissues

They are directly absorbed by the body and require no digestion

Sodium chloride is the common salt, calcium salts are found in cheese and vegetables, iron is found in green leafy vegetables, potassium is found in fresh vegetables and fruits

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IMPORTANCE OF SALTS Common salt is an

important part of our tissues and blood and is the chief source of hydrochloric acid in our stomach and bile salts in liver.

Calcium salts are major parts of our bones, teeth, blood and other tissues. Deficiency of calcium slats in children causes bone diseases and teeth decay.

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IMPORTANCE OF SALTS Iron is necessary for

heamoglobin formation and deficiency of iron leads to anemia

Sodium and potassium are needed to maintain the salinity of blood and proper working of the muscles

Iodine is needed for the proper functioning of thyroid gland and deficiency of iodine causes goitre