Transcript CHO PPT

M.SC 1st Semester
Advance Nutrition-I
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CARBOHYDRATES –MOST IMPORTANT ORGANIC
COMPOUNDS IN THE NATURE
CHIEF SOURCE OF ENERGY
MADE UP OF CARBON,HYDROGEN AND
OXYGEN(1:2:1)
BUILDING BLOCKS OF A MOLECULE
IMPORTANT SOURCE OF ENERGY REQUIRED FOR
METABOLIC ACTIVITIES
THESE ARE POLYHYDROXY ALDEHYDES OR
KETONES AND THEIR DERIVATIVES
MONOSACCHARIDE
OLIGOSACCHARIDE
POLYSACCHARIDE
• GLUCOSE
• SUCROSE
• STARCH
• FRUCTOSE
• LACTOSE
• GLYCOGEN
• GALACTOSE
• MALTOSE
• CELLULOSE
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‘MONO’-ONE & ‘SAKCHARON’-SUGAR
SIMPLEST SUGAR-CANT HYDROLYZED FURTHER
SMALL CHAINS OF ALDEHYDES AND KETOSE
SWEET TASTING AND DISSOLVE IN WATER
SUBDIVISON OF MONOSACCHARIDE:-
TRIOSE: THREE C- ATOMS
EG:-GLYCEROSE
 TETROSE:FOUR C-ATOMS
EG:-ERYTHROSE
 PENTOSE:FIVE C-ATOMS
EG:-RIBOSE
 HEXOSE:SIX C-ATOMS
EG:-GLUCOSE,FRUCTOSE
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‘OLIGO’-FEW & SACCHARIDE-SUGAR
 COMPOUND SUGARS –YIELD 2-10 MOLECULES OF SIMPLE SUGARS
 LOW GLYCEMIC INDEX CARBOHYDRATES
 PRIMARLY FOUND IN LEGUMES
 SUB DIVISION OF OLIGOSACCHARIDE:
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DISACCHARIDE:YIELDS 2 MOLECULES ON HYDROLYSIS
EG:SUCROSE,LACTOSE,MALTOSE
TRISACCHARIDES:YIELDS 3 MOLECULES ON HYDROLYSIS
EG:RAFFINOSE
TETRASACCHARIDE:YIELDS 4 MOLECULES ON HYDROLYSIS
EG:STACHYOSE
GLYCEMIC INDEX: GLYCEMIC INDEX MEASURES HOW FAST
THE FOOD IS LIKELY TO RAISE OUR BLOOD GLUCOSE LEVEL
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Carbohydrate that breakdown rapidly during
digestion have the highest glycemic indices.
such carbohydrate require less energy to be
converted into glucose ,which results in faster
digestion and a quicker increase in blood
glucose
Carbohydrate that breakdown slowly releasing
glucose gradually into blood stream,have a low
glycemic index
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BIOCHEMICAL STRUCTURE OF CARBOHYDRATES-FOR EXAMPLE
AMYLOPECTIN IS MORE READILY ABSORBED
RIPENESS-RIPE FRUITS AND VEGETABLES TEND TO HAVE MORE
SUGAR THAN UNRIPE ONES,AND SO TEND TO HAVE A HIGHER
GLYCEMIC INDEX
TYPE OF STARCH-SOME STARCH ARE EASIER TO BREAK INTO
SUGAR MOLECULES THAN OTHERS-EG-STARCH IN POTATOES AND
ABSORBED QUICKLY IN BLOOD STREAM
FAT CONTENT AND ACID CONTENT-THE MORE FAT OR ACID A
FOOD CONTAINS,THE SLOWER ITS CARBOHYDRATE ARE CONVERTED
TO SUGAR AND ABSORBED INTO THE BLOOD STREAM
PHYSICAL FORM-FINELY GROUND GRAIN IS MORE RAPIDLY
DIGESTED AND SO A HIGHER GLYCEMIC INDEX
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CONTROL YOUR BLOOD GLUCOSE LEVEL
CONTROL YOUR CHOLESTROL LEVEL
CONTROL YOUR APPETITE
LOWE YOUR RISK OF GETTING HEART
DISEASE
LOWER YOUR RISK OF GETTING TYPE2
DIABETES
COMPARISON
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‘POLY’-MANY & ‘SACCHARIDE’-SUGAR
COMPOUND SUGARS-YIELDS MORE THAN 10
MOLECULES OF SIMPLE SUGARS ON HYDROLYSIS
INSOLUBLE IN WATER
SUBDIVISON OF POLYSACCHARIDE:-
HOMPLOYSACCHARIDE:YIELDS SAME TYPE OF
MONOSACCHARIDE UNITS
EG:STARCH,GLYCOGEN
HETEROPOLYSACCHARIDE:YIELDS DIFFERENT TYPE OF
MONOSACCHARIDE UNITS
EG:HYALURONIC ACID
STARCH
 STARCH IS STORAGE MOLECULE IN PLANTS
 MADE UP OF AMYLOSE AND AMYLOPECTIN
 AMYLOSE
LINEAR COMPONENT OF
STARCH.THE LINKAGE IN AMYLOSE IS α 1 4
LINKAGE
 AMYLOPECTIN
BRANCH COMPONENT OF
STARCH.THE LINKAGE IN AMYLOPECTIN IS α 1
4 AND α1 6
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STORAGE MOLECULES IN ANIMALS AND IS
OFTEN CALLED ‘ANIMAL STARCH’
STORED IN THE LIVER AND MUSCLES OF
ANIMALS
GLYCOGEN IS BRANCHED CHAIN
POLYSACCHARIDE AND RESEMBLES
AMYLOPECTIN IN STRUCTURE
IT IS HIGHLY BRANCHED AS COMPARE TO
STARCH
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LINEAR COMPONENT OF STARCH.AMYLOSE CONSIST OF
GLUCOSE UNITS LINKED TOGETHER BY α1 4 BONDS
THE CHAIN LENGTH OF AMYLOSE VARIES AND IT IS
CONSIDERED TO HAVE AMOLECULAR WEIGHT OF1.1 TO
1.9 MILLIONS
AMYLOSE IS SOLUBLE IN WATER
CEREAL STARCHES USUALLY CONTAIN 25% AMYLOSE AND
75% AMYLOPECTIN
IT IS THE STRUCTURE OF AMYLOSE THAT IS RESPONSIBLE
FOR THE BLUE COLOUR PRODUCED BY IODINE WITH
STARCH
THE STRUCTURE OF AMYLOSE CONTRIBUTES TO THE
GELLING CHARACTERSTICS OF COOKED AND COOL
STARCHES
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AMYLOPECTIN ALSO HAS THE BACKBONE OF
α1
4 LINKAGE BUT IN ADDITION THE
MOLECULE IS BRANCHED THROUGH α1 6
THE LENGTH OF THE LINEAR UNIT IN
AMYLOPECTIN IS ABOUT 20-25 GLUCOSE
UNITS
AMYLOPECTIN HAS A BRUSHLIKE STRUCTURE
AND ITS MOLECULAR WEIGHT IS OVER 10
MILLION
AMYLOPECTIN IS RESPONSIBLE FOR THICKENED
PROPERTIES OF STARCH PREPARATION BUT IT
DOES NOT CONTRIBUTE TO GEL FORMATION
AMYLOSE
AMYLOPECTIN
AMYLOSE HAS SIMPLER
STRUCTURE AND HENCE SOLUBLE
IN WATER.WHEN POTATOES ARE
BOILED,AMYLOSE EXTRACTED BY
HOT WATER TURNING IT MILKY
AND OPALESCENT
AMYLOPECTIN IS LESS SOLUBLE
BECAUSE THE TWO COMPONENTS
MAY BE SEPARATED PARTIALLY
BY KEEPING STARCH IN WATER
FOR PROLONGED PERIOD.THE
AMYLOPECTIN LEFT BEHIND
ACCOUNTS FOR MOST OF THE
STARCH IN BOILED POTATOES
IT IS SOLUBLE WITHOUT
SWELLING IN HOT WATER
AMYLOPECTIN SWELLS IN
WATER
AMYLOSE IS READILY DISPERSED AMYLOPECTIN FORMS TYPICAL
IN WATER BUT DOES NOT FORM STARCH GEL
GEL CHARACTERSTICS
AMYLOSE PRODUCES A TYPICAL
BLUE COLOUR WITH IODINE
AMYLOPECTIN GIVES PURPLISH
COLOUR WITH IODINE
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PROVIDING ENERGY AND REGULATION OF BLOOD
GLUCOSE:-each gram of carbohydrate when
oxidized yields approximately 4kcal of energy
SPARE THE USE OF PROTEINS FOR ENERGY:-when
carbohydrates are not sufficient in our body to
provide energy,protein breakdowwn itself to
fullfill the requirement of carbohydrates
HELPING IN PREVENTING KETOSIS:-In the absence
of adequate cho large amount of ketone bodies
are produced.The accumulation of ketone bodies
increases the acidity of blood
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GIVE BULK TO THE DIET:-carbohydrates give bulk to the
diet.
ACT AS FLAVOURS AND SWEETNERS:-Different sygars vary
in sweetness,fructose is twice sweet as sucrose and
sucrose is 30% sweet than glucose
Carbohydrates are also important for the correct working
of our brain, heart and nervous, digestive and immune
systems.
These act as intermediates in the biosynthesis of
other basic biochemical entities
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ROLE IN MUSCLE: carbohydrates are the major
source of energy for muscular work.during
muscular contraction,glycogen is broken down
to lactic acid through glycolysis
ROLE IN LIVER:these include detoxifying
action and regulating influence of proteins
and fat metabolism.liver is rich in glycogen
and is more resistant to certain poisons such
as carbon tetrachloride,alcohol ,arsenic and
bacteria
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SOURCE OF ENERGY FOR HEART
MUSCLE:the heart muscle mainly uses
glucose as source of energy
SYNTHESIS OF RIBOSE TO GLUCOSE:it is
formed in the body from glucose by
hexose mono phosphate pathway
CONVERSION TO FAT:excess calories fed
in the diet in the form of carbohydrate
is stored as fat in adipose tissue
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LACTOSE
Lactose is the main source of energy supplied to
new born mammalian in mother’s milk
 Easily fermented to lactic acid ,by lactic acid
bacteria(lactobacillus) ,while preparing curds and
cheese
 Helps in absorption of calcium and phosphorous
 It triggers production set of genes in some
bacteria
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STARCH
It is also used in the form of flakes, sticks, and pearls
(tapioca and sago).
 Starch in its basic refined form is used in cooking to
thicken foods such as sauces, cabbages and many
others.
 In industry, it is used in the manufacturing of
adhesives, paper, textiles and as a mold in the
manufacture of sweets such as wine gums and jelly
beans.
 Starch is huge part of our diet.our bodies
breakdown starch into simple sugars which is then
used for energy(ATP)
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DIETARY FIBRE(UNAVAILABLE CARBOHYDRATE)
Many Foods Contain Non-digestable
Carbohydrates.These Non-digestable
Carbohydrate Designated As “Dietary Fibre”or
Unavailable Carbohydrates
 It used to be believed that fibres could not be
used by the human body, as the digestive juices
in the body did not contain enzymes capable of
breaking down these compounds.
 It was overlooked that a part of the fibre is
fermented by enzymes found in the microorganisms of the large intestines.
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SOLUBLE FIBRES
INSOLUBLE FIBRES
PECTINS
GUMS AND MUCILAGES
CELLULOSE
HEMICELLULOSE
LIGNIN
SOLUBLE FIBRES ARE
SOLUBLE IN WATER AND
BECOME STICKY IN
CONSISTENCY
INSOLUBLE FIBRE DOESN’T
DISSOLVE OR ABSORB
WATER.IT PASSES
THROUGH OUR DIGESTIVE
SYSTEM IN CLOSE TO ITS
ORIGINAL FORM
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Helps maintain bowel integrity and health. A highfiber diet may lower your risk of developing
hemorrhoids, and small pouches in your colon.
Lowers blood cholesterol levels. Soluble fiber found
in beans, oats, flaxseed and oat bran may help lower
total blood cholesterol levels by lowering low-density
lipoprotein, or "bad," cholesterol levels.
Helps control blood sugar levels. Fiber, particularly
soluble fiber, can slow the absorption of sugar, which
for people with diabetes can help improve blood
sugar levels
Aids in weight loss. High-fiber foods generally
require more chewing time, which gives your body
time to register when you're no longer hungry, so
you're less likely to overeat.
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SMALL INTESTINE IS UNABLE TO DIGEST,LIMITED DIGESTION IN
LARGE INTESTINE
PORTION OF STARCH THAT IS NOT BROKEN BY HUMAN ENZYMES
CLASSIFICATION:RS 1:TRAPPED IN CELLS(SEEDS & LEGUMES)
RS2:NATIVE STARCH(RAW POTATOES,BANANAS)
RS3:CRYSTALLINE,NON-GRANULAR STARCH (COOKED
POTATOES)
RS4:CHEMICALLY MODIFIED
20gms OF RESISTANT STARCH EATEN EVERY DAY
BENEFITS TO PEOPLE WHO ARE TRYING TO REDUCE WEIGHT
INCREASE STOOL BULK,ACTING AS A MILD LAXATIVE
TYPE OF CARBOHYDRATE
MONOSACCHAIDE
•GLUCOSE(BASIC SUGAR UNIT)
•FRUCTOSE(FRUIT SUGAR)
•GALACTOSE(DERIVED FROM
LACTOSE)
DISACCHARIDE
•SUCROSE(TABLE SUGAR)
•MALTOSE(MALT SUGAR)
•LACTOSE(MILK SUGAR)
POLYSACCHARIDE
MOLECULAR CONTENTS
1MOLECULE OF GLUCOSE
1MOLECULE OF FRUCTOSE
1MOLECULE OF GALACTOSE
1 MOLECULE OF GLUCOSE+1
MOLECULE OF FRUCTOSE
2 MOLECULES OF GLUCOSE
1 MOLECULE OF GALACTOSE+
1MOLECULE OF GLUCOSE
STARCH:AMYLOSE,AMYLOPECTI
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NONSTARCH:CELLULOSE,PECTINS
DIGESTION
 ABSORPTION
 UTILIZATION
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DIGESTION IN ORAL CAVITY
ACTION OF SALIVA:
FOOD MIXES WITH SALIVA
SALIVA CONTAINS SALIVARY AMYLASE(PTYALIN)
PTYALIN CONVERTS STARCH INTO MALTOSE,ISOMALTOSE
AND DEXTRINS
30% STARCH HYDROLYSED HERE
STARCH
salivary
amylas
e
MALTOSE
ISOMALTOSE
α-DEXTRINS
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ACTION OF PANCREATIC JUICE
◦ PANCREATIC JUICE CONTAINS DIGESTIVE ENYME CALLED
PANCREATIC α-AMYLASE
◦ α- AMYLASE CONVERTS STARCH INTO
MALTOSE,ISOMALTOSE AND DEXTRINS
STARCH
pancreati
c
amylase
MALTOSE
ISOMALTOSE
α-DEXTRINS
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ACTION OF INTESTINAL JUICE
INTESTINAL JUICE CONTAINS
MALTASE,ISOMALTASE,SUCRASE,DEXTRINASE,
LACTASE WHICH ACT AS FOLLOWS:-
MALTOSE
MALTASE
2GLUCOSE
ISOMALTASE
ISOMALTOSE
SUCROSE
SUCRASE
LACTASE
LACTOSE
2GLUCOSE
GLUCOSE
FRUCTOSE
GLUCOSE
GALACTOSE
α- DEXTRINASE
α- DEXTRINS
GLUCOSE
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Once digestion is essentially finished, waste products
leave the ileum with the help of fiber, and these
solids then enter the large intestine (the colon).
In the colon, water is reabsorbed; some nutrients are
produced by friendly bacteria (vitamin K, biotin,
vitamin B 12 ); fibers are digested to various acids and
gases; and minerals, such as potassium and sodium,
are reabsorbed (when needed). Any fiber that is not
broken down—and small amounts of other
undigested products—are excreted in the feces.
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GLYCOLYSIS:
SEQUENCE OF REACTION THAT CONVERTS ONE
GLUCOSE TO 2 MOLECULES OF PYRUVATE
 TAKES PLACE IN CYTOPLASM
 ITS BOTH AEROBIC AND ANAEROBIC
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ATP YIELD-8ATP FORMED
IT HAS 2 PHASE PREPARATORY AND PAY OFF
OCCURS IN PROKARYOTES AND EUKARYOTES
GLYCOLYSI
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FATE OF PYRUVATE
THREE IMPORTANT ROUTES
TAKEN BY PYRUVATE AFTER
GLYCOLYSIS:
(a)In Some Microorganisms
Pyruvate Form From Glucose
Is Transform Anaerobically
Into Ethanol And CO2 A
Process Called ALCOHOLIC
FERMENTATION
(b)The supply of oxygen is
insufficient, pyruvate cant be
oxidized further .Under such
conditions it is then reduced
to lactate (ANAEROBIC
GLYCOLYSIS
(c)Pyruvate so formed enters
mitochondria where it is
(a)
(b)
(c)
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KREB CYCLE:
DISCOVERED BY ‘HANS KREB’
ALSO CALLED TCA CYCLE(TRICARBOXYLIC ACID)
IT TAKES PLACE IN MITOCHONDRIA
PROCESS:
 OXIDATION OF PYRUVATE TO ACETYLYCOA:-PYRUVATE ENTERS MITOCHONDRIA THROUGH
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TRANSPORT PROTEIN
UNDER GOES OXIDATIVE DECARBOXYLATION TO
PRODUCE CO2 AND NADH
ACETLY-COA FUNCTION AS SUBSTRATE ENTRANT FOR
KREB CYCLE
SYNTHESIS OF GLUCOSE FROM NONCARBOHYDRATE PRECURSORS
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It occurs mainly in liver
Synthesis of glucose from pyruvate utilizes
many of the same enzymes as glycolysis
PRECURSORS OF GLUCONEOGENESIS
 Lactate,pyruvate,glycerol
 Citric acid
 Some amino acids
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Brain ,central nervous
system,erythrocyte,kidney are dependent
on glucose for continous supply of
energy. Human brain require 120g energy
per day and about 160g needed by the
entire body
Glucose is the only source that supplies
energy to skeltal muscle, under anaerobic
conditions
Although glycolysis and gluconeogenesis
share several steps but these pathways are
not simple the reverse of each other.
 During gluconeogenesis seven steps are
catalyzed by the same enzyme used in
glycolysis,three are reversible
 Conversion of glucose-6-phosphate by
hexokinase
 Conversion of fructose-6-phosphate to
fructose 1:6 biphosphate
 Conversion of phosphoenol pyruvate to
pyruvate by pyruvate kinase
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GLUCONEOGENESIS
PATHWAY
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LACTOSE INTOLERANCE (HYPOLACTASIA)
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LACK OF THE ENZYME LACTASE CAUSES INABILITY TO DIGEST LACTOSE IN MILK
PRODUCTS
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THERE ARE FEW WITH COMPLETE INTOLERANCE,MOST CAN INGEST SMALL
QUANTITIES OF MILK PRODUCTS
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SOME PEOPLE ARE REALLY ALLERGIC TO MILK.THIS ALLERGY SEEMS TO BE
INCREASING IN AN INFANT
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PREMATURE BABIES SOME TIMES HAVE LACTOSE INTOLERANCE.CHILDREN
WHO BORN AT FULL TERM USUALLY DO NOT SHOW SIGNS OF LACTOSE
INTOLERANCE UNTIL THEY ARE THREE YEARS OLD
BIG PROBLEM-CALCIUM DEFICIENCY
CAUSES:
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BOWEL SURGERY
INFECTION FROM SMALL INTESTINE FROM VIRUSES OR BACTERIA,WHICH
MAY DAMAGE THE CELLS(MOST OFTEN IN CASE OF CHILDREN)
INTESTINAL DISEASE SUCH AS CELIAC SPRUE
SYMPTOMS
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ABDOMINAL BLOATING
ABDOMINAL CRAMPS
DIARRHOEA
FLATULENCE
NAUSEA
SLEEPLESSNESS
TREATMENT:
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DECREASING OR REMOVING MILK PRODUCTS FROM THE
DIET USUALLY IMPROVES THE SYMPTOMS
PEOPLE WITH LOW LACTASE CAN DRINK 2-4 OUNCES OF
MILK AT ONE TIME
SOME OF THE MILK PRODUCTS ARE EASIER TO DIGEST:BUTTERMILK AND CHEESES
FERMENTED MILK PRODUCTS(YOGHURT)
ICE CREAMS,MILKSHAKES
LACTOSE FREE MILK,MILK PRODUCTS
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Autosomal inherited error of metabolism
in which patients are born with absent or
low level of 2 digestive enzymes :SUCARSE
AND ISOMALTASE
Sucrase is the intestinal enzyme that aids
in breakdown of sucrose into glucose and
fructose which are used by the body as
fuel
Isomaltase is one of the several enzyme
that helps to digest starch
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SYMPTOMS:
VOMITING
WATERY DIARRHEA
COLIC
FATIGUE
DEHYDRATION
ABDOMINAL CRAMPS
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Fructose Malabsorption Disorder, logically, is
the inability to absorb fructose (which is the
sugar which occurs naturally in many foods –
mostly fruit).
SYMPTOMS:
• Bloating(from small intestine to large
intestine)
• Diarrhea or constipation
• Flatulence
• Vomiting
 OTHER SYMPTOMS INCLUDE:
• Aching eyes
• Fuzzy head
• Fatigue
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CAUSES:
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Inherited or acquired abnormality of fructose
transporting protein GLUT-5 (other family
members are often affected)
Overuse of High Fructose Corn Syrup (HFCS) or
fruit juices in children (toddler’s diarrhea)
Small intestinal bacterial growth(SIBO)
Celiac disease
Chemotherapy or radiation (damage of small
intestinal mucosa)
Dumping syndrome
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AVOID FOOD THAT CONTAIN
Fructose
High-fructose corn syrup
Table sugar (sucrose)
Powdered sugar
Fruit and fruit juices
Honey
Regular sodas
Flavored water
Sorbitol
Sports drinks
Sweetened milk or sweetened milk beverages
SOURCES OF
CARBOHYDR
ATES
CEREALS-
RICE,WHEAT,BAJ
RA,OATS
FRUITS AND
VEGETABLESCARROTS,CAULIF
LOWER,BROCOLL
I
LEGUMESPEANUTS,LENTIL
,PEAS,BEANS
A healthy adult should consume 30-40gms Of
Fibre per day
• Daily Requirement Of A Person Depends Upon
The Nature Of Physical Work Of A Person:
 A man with moderate physical work needs 275g
anda woman with moderate physical work needs
200g
 Probably 55% of your daily calorie should
come from carbohydrate
 Excessive intake of carbohydrate more than
required leads to obesity
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THE PROCESS OF CORONARY HEART DISEASE
BEGINS WITH THE CORONARY ARTERIES
BECOME NARROWED BY A GRADUAL BUILD UP
OFF FATTY MATERIAL WITHIN THEIR WALL.
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THE MAJOR UNDERLYING CAUSE TO DEATH DUE TO
ATHEROCLEROSIS
IT IS A SLOW PROGRESSIVE DISEASE BEGINS IN CHILDHOOD
AND TAKES DECADES TO ADVANCE
PLAQUE(THE BUILD UP OF LIPID/CHOLESTROL)IN THE ARTERY
WALL FORMS AS A RESPONSE TO INJURY TO THE
ENDOTHELIUM IN THE ARTERY WALL
ATHEROSCLEROSIS DEVELOPS GRADUALLY.
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CHEST PAIN OR CHEST DISCOMFORT (ANGINA)
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PAIN IN ONE OR BOTH ARMS, THE LEFT SHOULDER, NECK, JAW,
OR BACK
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SHORTNESS OF BREATH
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DIZZINESS
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FASTER HEARTBEATS
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NAUSEA
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ABNORMAL HEARTBEATS
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FEELING VERY TIRED.
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REDUCE TOTAL FAT-MEANS REDUCE YOUR TOTAL CALORIE
INTAKE
INCREASE YOUR FRUITS AND VEGETABLES TO FIVE PORTION A
DAY
INCREASE YOUR CARBOHYDRATE(PASTA CEREALS,BREAD)
IF NECESSARY REDUCE YOUR WEIGHT TO THE RECOMMENDED
LEVEL OF YOUR SEX AND AGE
INCREASE YOUR PHYSICAL ACTIVITY
TAKE SAFETY BEYOND THE RED ZONE!
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CORONARY ARTERY BECOMES BLOCKED -USUALLY BY A
CLOT
BLOOD FLOW IS CLOSED OFF AND ATTACK BEGINS
IF THE BLOCKAGE CONTINUES ,PARTS OF THE HEART MUSCLE
START TO DIE
HEART MAY STOP BEATING
CHEST DISCOMFORTPRESSURE,SQUEEZING,PAIN IN CENTRE OF
CHEST
 DISCOMFORT IN BOTH
ARMS,NECK,JAW,STOMACH
 NAUSEA
 BREAKING OUT IN COLD SWEAT
 SHORTNESS OF BREATH
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DELAY CAN BE DEADLY!!!!!!
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Limit unhealthy fats and cholesterol A high blood cholesterol
level can lead to a buildup of plaques in your arteries, called
atherosclerosis, which can increase your risk of heart attack
and stroke.
Choose low-fat protein sources
Legumes — beans, peas and lentils — also are good sources
of protein and contain less fat and no cholesterol
choose lower fat options, such as skim milk rather than
whole milk
Eat more vegetables and fruits
Vegetables and fruits are good sources of vitamins and
minerals; they are low in calories and rich in dietary fiber.
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Select whole grains
Whole grains are good sources of fiber and other nutrients
that play a role in regulating blood pressure and heart health.
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HYPERTENSION OCCURS WHEN BLOOD MOVING THROUGH
ARTERIES PLACES TOO MUCH FORCE AGAINST THE ARTERY
WALLS
HYPERTENSION INVOLVE MANY ORGANS AND SYSTEMS
INCLUDING HEART,ENDOCRINE GLANDS,KIDNEYS.
SYSTOLIC BLOOD
PRESSURE
DIASTOLIC BLOOD
PRESSURE
Higher value found
Lower value found
during contraction of during relaxation or
the caediac cycle
resting phase of
cardiac cycle
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Age: The older a person is, the greater the
likelihood that he or she will develop high blood
pressure, especially elevated systolic readings.
Family history (heredity): The tendency to have
high blood pressure appears to run in families.
Gender: Generally men have a greater likelihood
of developing high blood pressure than women.
Alcohol use: Drinking more than one to two
drinks of alcohol per day tends to raise blood
pressure in those who are sensitive to alcohol.
Lack of exercise (physical inactivity): A sedentary
lifestyle contributes to the development of
obesity and high blood pressure.
HEADACHE
DIZZINESS
NAUSAE AND VOMATING
CHEST PAIN
HEART ATTACK
KIDNEY FAILURE
EYE DAMAGE WITH
PROGRESSIVE VISION LOSS
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Lose extra pounds and watch your waistline
Blood pressure often increases as weight increases. In general, the more
weight you lose, the lower your blood pressure.
Regular physical activity — at least 30 to 60 minutes most days of the week
lower your blood pressure by 4 to 9 millimeters of mercury (mm Hg).
Eat a healthy diet
Eating a diet that is rich in whole grains, fruits, vegetables and low-fat dairy
products and skimps on saturated fat and cholesterol can lower your blood
pressure by up to 14 mm Hg.
Reduce sodium in your diet
Even a small reduction in the sodium in your diet can reduce blood pressure
by 2 to 8 mm Hg. The recommendations for reducing sodium are:
Limit sodium to 2,300 milligrams (mg) a day or less.
Limit the amount of alcohol you drink
Alcohol can be both good and bad for your health. In small amounts, it can
potentially lower your blood pressure by 2 to 4 mm Hg.
GROUP OF DISEASE CHARACTERIZED BY HIGH
LEVELS BLOOD GLUCOSE RESULTING FROM
DEFECTS IN INSULIN PRODUCTION, INSULIN
ACTION OR BOTH
COMPLICATIONS:
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HEART ATTACK
STROKE
KIDNEY DISEASE
EYE DISEASE
NERVE DAMAGE
TYPE1(INSULIN DEPENDENT
DIABETES MELLITUS)IDM
TYPE2(NON-INSULIN DEPENDENT
DIABETES MELLITUS)
FORMERLY IT IS CALLED
JUVENILE DIABETES
IT IS ALSO KNOWN AS ADULT
ONSET DIABETES
AUTO-IMMUNE DISORDER -A
PROBLEM WITH BODY’S IMMUNE
SYSTEM
90-95% PEOPLE HAVE THIS
TYPE OF DIABETES
BETA CELLS OF ISLETS OF
LANGERHANS IN THE PANCREAS
MAKE INSULIN
WITH THIS FORM OF DIABETES
,THE BETA CELLS OF PANCREAS
NO LONGER TO MAKE INSULIN
DUE TO WEAK IMMUNE SYSTEM
WHEN ENOUGH BETA CELLS ARE
TYPE2 DIABETIC PEOPLE
PRODUCE INSULIN ,BUT EITHER
DOESN’T MAKE ENOUGH INSULIN
OR THEIR BODIES DO NOT USE
THE INSULIN THEY MAKE
PEOPLE CAN DEVELOP TYPE2
DIABETES AT ANY AGE
SYMPTOMS:
 POLYPHAGIA-EXCESSIVE EATING
 POLYUREA-EXCESSIVE URINATION
 POLYDIPSIA-EXCESSIVE FLUID INTAKE
 BLURRED VISION
 POOR WOUND HEALING
 IRRITABILITY
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PLAIN TEA, COFFEE AND LEMONADE(WITHOUT SUGAR), CLEAR
SOUP, GREEN LEAFY VEGETABLES, KHEERA, KAKRI, KARELA.
DILUTED KHATTI LASSI ETC.
EAT LOW CALORIE SWEETNERS.
USES WHOLE GRAIN AND PULSES.
REDUCE SALT
PREFER BAKING, ROASTING, STEAMING INSTEAD OF FRYING FOODS.
AVOID FAST AND FEASTS.
DIVIDE YOUR WHOLE DAY RATIO IN 5 TO 6 SMALL MEALS RATHER
THAN 2-3 HEAVY MEALS.
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Celiac disease is the digestive disease that damage
the small intestine and interferes with the
absorption of nutrients from the food
People who have celiac disease cannot tolerate
gluten a protein in wheat,rye and barley
When people with celiac disease eat foods that
contain gluten, their immune system responds by
damaging or destroying villi(the tiny finger like
protrusions lining the small intestine)
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Abdominal bloating
Chronic diarhoea
Vomiting
Constipation
Weight loss
Abdominal pain
NATURALLY GLUTEN FREE FOODS

Dairy products – eggs, full cream milk, low fat milk, condensed milk, fresh cream some
custards and soymilks.

Fruits and vegetables –fruit juices, nuts and peanut butter

Cereal and baking products – corn (maize) flour, soya flour, lentil flour, rice (all types), rice
flour, rice bran, potato flour, buckwheat, millet, amaranth, breakfast cereals made from corn
and rice without malt extract from barley

Bread, cakes and biscuits – most rice crackers, corn cakes, rice crispbreads

Pasta and noodles – gluten free pasta, rice noodles, rice or bean vermicelli

Condiments – tomato paste, jam, honey, maple syrup, cocoa, all kinds of vinegars (except
malt), some sauces and some salad dressings.
Snacks – plain chips and corn chips, popcorn and plain chocolate.
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Drinks – tea, coffee, mineral water, wine, spirits and liqueurs.
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ESSENTIALSOF HUMAN NUTRITION, OXFORD
FOOD SCIENCE AND NUTRITION, OXFORD SUNETRA RODAY
FOODS FACTS AND PRINCIPLES, N.SHAKUNTLAMANAY
FOOD, NUTRITION AND DIET THERAPY, KRAUSE’S
A TEXT BOOK OF BIOCHEMISTRY, SATYANARAYAN
NUTRITION AND DIETETICS, KUMOD KHANNA
FOODS AND NUTRITION, JYOTI SINGH
FOODS AND NUTRITION, V. SHRILAKSHMI