HT-Midterms

• Food groups


  A number of food items sharing some common characteristics
• Two ways of classifying food into groups

  • Physiological, on the basis of function
  • On the basis of nutrients
• Three basic physiological functions of food

  • Energy giving
  • Repair and growth
  • Protection and regulation
• Five food groups


  • Cereals, Grains and Products
  • Pulses and Legumes
  • Milk and Meat Products
  • Fruits and Vegetables
  • Fats and Sugars
• Cereals, Grains and Products

  Main nutrients: Energy, protein, fat, vitamin B1, vitamin B2, folic acid, iron, fibre
• Pulses and Legumes


  Main nutrients: Energy, protein, fat, vitamin B1, vitamin B2, folic acid, calcium, iron, fibre
• Milk and Meat Products

  Milk: Protein, fat, vitamin B2, calcium, vitamin A

  Meat: Protein, fat, vitamin B2, vitamin A, vitamin B12
• Fruits and Vegetables


  Fruits: Carotenoids, vitamin C, fibre, carbohydrates

  Green Leafy Vegetables: Fats, carotenoids, vitamin B, folic acid, calcium, iron, fibre

  Other Vegetables: Carotenoids, folic acid, calcium, fibre
• Fats and Sugars


  Fats: Energy, fat

  Sugars: Energy
• Food exchange


  Substitution of one food item with the other in such a way that the nutrients provided by them are the same
• Balanced diet


  A diet which contains different types of foods in such quantities that the individual's need for the various nutrients is adequately met, and some amounts of nutrients are stored in the body to withstand short periods of low dietary intake
• Characteristics of a balanced diet

  • Meets the nutritional requirements of an individual

  Includes foods from all the food groups

  Contains a variety of foods

  Consists of seasonal foods

  Is economical

  Suits the taste and meets the desires of the individual eating it
• Meal planning


  Making a plan of meals with adequate nutrition for every member of the family within the available resources
• Importance of meal planning

  • Fulfills the nutritional requirements of the family members

  Makes the food economical

  Caters to the food preferences of individual members

  Saves energy, time and money

  Uses left over food
• Factors affecting meal planning

  • Nutritional adequacy

  Age

  Sex

  Physical activity

  Economic considerations

  Time, energy and skill considerations

  Seasonal availability

  Religion, region, cultural patterns, traditions and customs

  Variety in colour and texture

  Likes and dislikes of individuals

  Satiety value
• The nutritional requirements of all the family members can be met by varying the quantity of food items and by combination of foods
• Include food items from different food groups to get variety and maximum nutrients
• Meal planning


  An art and science in itself. What is to be cooked is decided by the homemaker from the available food items
• Meal planning is affected by various factors like nutritional requirements, budget, season etc.
• A balanced meal has food items from all the food groups and provides all the essential nutrients such as energy, protein, fats, vitamins and minerals
• Diet modification


  Serving the meal cooked for the family to any member after varying it in quantity, quality and frequency of eating
• Quantitative modification of diet

  Increase or decrease in the number of times a meal is taken and/or the portion size
• Quantitative modification


  • Pregnant women, sick people or older persons need to eat smaller meals but at shorter intervals
  • Adolescent boys needs larger portions at each meal
  • Persons who are dieting are advised to reduce the amount of food eaten at each meal
• Qualitative modification of diet

  Change in nutrients, consistency, flavour, amount of spices and fibre content of the diet
• Qualitative modification


  • Increased protein requirement of a pregnant woman can be met by increasing the quantity of protein rich foods
  • Mothers taking out some boiled dal in a separate bowl, mashing it and feeding it to babies between the age of 6 months to 1 year
  • Slightly older children are fed well cooked and mashed 'Khichri'
  • Older people need a diet soft in consistency and less spicy
• Modification in terms of frequency

  Increase in the number of meals instead of increasing quantity in original meals
• Food exchange method


  Modifying the same meal for different family members by exchanging one food item with another in the correct proportion
• Cereals exchange


  • 1 Chapati = 1 bread slice = 1 potato = 1/2 cup rice = 1/2 cup dalia = 4 salted biscuits = 1/2 cup noodles = 1 idli = 1 plain dosa = 1/2 cup upma/poha
• Fats exchange


  • 1 tsp of butter = 1 tsp of oil = 2 tsp mayonnaise = 4-5 pieces of nuts = 10-12 pieces of peanuts = 5 tsp cream
• The energy content of the diet for an adult woman is nearly 2/3 of that for an adult man, and protein requirement is a little less. But her diet should be slightly richer in iron and vitamin C.
• During pregnancy, the need of calories, proteins, calcium, iron, vitamin A and vitamin C are increased for the healthy growth and development of foetus. Also, more water and fibre is needed as she may suffer from constipation.
• The nutrition of lactating mother is very important as the newborn baby relies completely on the mother for nutritional requirements. Inadequate food intake reduces the milk secretion.
• Mothers milk is sufficient to meet the nutritional requirements of the baby upto 6 months. After 6 months, weaning foods are introduced gradually.
• Weaning pattern for an infant

  • Liquid (6 months): Juice, soups, milk
  • Semi-Solid (6-9 months): porridge, kheer, mashed banana or potatoes
  • Solid (9-12 months): Khichri, egg, chappati, vegetables and fruits
• Modifications for children


  • School going Children: High calorie, high protein diet with plenty of vitamins and minerals. Packed 'tiffin' is important.
  • Pre-schoolers: High calorie high protein diet, rich in calcium and vitamin A. Mildly flavoured and less spicy foods. Handy Finger Foods are preferred.
  • Adolescents: High calorie, high protein diet, rich in calcium and iron. Quantity of food intake must be increased. Nutritious fast foods and snacks should be planned.
• Many physiological changes occurring during old age affects nutritional requirements. They need less energy and fats as compared to an adult man but the proteins and other nutrient requirements remain the same. They need lots of water and fibre to check the problem of constipation.
• Therapeutic diet


  Special diet given to a person suffering from a disease, to facilitate recovery. It is a modification of the normal diet.
• Therapeutic diet helps to maintain good nutritional status, correct nutritional deficiencies, provide a change in the consistency of diet, and bring about change in the body weight, if required.
• The change in diet helps the person to recover from disease
• When sugars are withdrawn from food, insulin is not required to digest them. When fats are taken off the diet, the liver can relax and take time to recover. Drinking fluids certainly helps to overcome losses of water and minerals.