1. PEM causes widespread pathological changes throughout the body, particularly affecting the gastrointestinal tract, liver, pancreas, muscles, skin, heart, central nervous system, and immune system.
2. In the gastrointestinal tract, the mucosa becomes atrophic and villi are infiltrated with plasma cells in both the small and large intestines.
3. The liver is enlarged, pale and fatty in kwashiorkor due to triglyceride deposition, while fatty liver is absent in marasmus.
This document discusses different types of leavening agents used in food production. It describes biological leavening agents like yeast which produce carbon dioxide through fermentation. Common types of yeast include fresh, dried, and activated dried yeast. Mechanical and chemical aeration are also discussed as methods to incorporate air into foods. For chemical leavening, qualities of effective agents are outlined and examples provided, such as baking soda, baking ammonia, and baking powder. Baking soda reacts with moisture and an acid to release carbon dioxide. Baking ammonia and baking powder similarly produce carbon dioxide through thermal decomposition reactions.
This document discusses nutritional health problems, specifically focusing on anemia and iodine deficiency disorders. It defines anemia according to WHO standards and outlines the cut-off points for diagnosing anemia. It describes the etiology, signs and symptoms, evaluation, and management of iron deficiency anemia. It also discusses iodine deficiency disorders like goiter and cretinism, outlining their symptoms, epidemiological assessment, and the National Iodine Deficiency Disorder Control Programme in India.
The document provides information on calculating diets for individuals with different energy requirements based on their activity levels and gender. It gives dietary guidelines and energy and nutrient contents of various foods. It then shows examples of calculating diets that meet the energy needs of a person requiring 2400 kcal/day, a man doing heavy work needing 3490 kcal/day, and a woman with a sedentary job needing 1900 kcal/day. The document provides guidance on determining appropriate daily food intake to achieve nutritional requirements.
Ultra-processing of food. Definition, consequences for health and emerging cr...Reijo Laatikainen
油
This document discusses ultra-processed foods and their health impacts according to the NOVA food classification system. It defines ultra-processed foods as industrial formulations containing ingredients like hydrogenated oils, high-fructose corn syrup, protein isolates, and artificial flavors. Studies show higher consumption of ultra-processed foods is associated with increased risks of obesity, heart disease, diabetes and early death. However, more clinical research is still needed to fully understand the health effects of ultra-processed foods. The NOVA system is useful for highlighting issues with modern food systems but may inaccurately classify some foods and confuse consumers.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
This document discusses various methods of bread making. It begins by introducing traditional bread making processes and how modern processes are faster and more efficient. The document then defines lean and rich doughs. It describes five common bread making methods: straight dough method, salt delayed method, no dough time method, sponge and dough method, and ferment and dough method. Each method is explained in one to three sentences. The document concludes by listing common bread faults, their causes, and suggested corrections.
This document discusses nutritional requirements for adults. It begins by introducing health and nutrition, then discusses a balanced diet and the food group classification system suggested by ICMR. It notes the principles of planning meals, including meeting nutritional requirements, considering family needs and economic constraints. The document also discusses functional foods and their antioxidant values, noting foods like beetroot, beans, cabbage, walnuts and guava. It defines a functional food as one that has a positive health effect through properties like antioxidants, detoxifying agents or blocking/suppressing agents.
A advance low calorie fats having less than their characteristic energy value.
They are designed in such way that either they are less hydrolyzed or less absorbed in our intestine.
DIETETIC BAKERY PRODUCTS. Premraja N .pptxPremraja N
油
This presentation explains about various dietetic bakery products for persons with allergies and intolerances like gluten intolerances, egg allergy,
lactose intolerances and their alternatives in food.
This document summarizes several community nutrition programs in Pakistan. It discusses the goals of community nutrition as creating a supportive environment for change and building awareness of health problems. It then describes four key community nutrition programs in Pakistan: 1) The School Health Program managed by the Ministry of Education focuses on school nutrition education. 2) The Micronutrient Initiative screens for and treats micronutrient deficiencies. 3) The Tawana Pakistan Project combats malnutrition among primary school girls through providing meals and nutrition education. 4) The National Program for Family Planning and Primary Health Care provides primary health services and nutrition advice through trained lady health workers.
The document discusses the use of summarization techniques to provide concise overviews of lengthy documents. It describes how summaries can be generated in 3 sentences or less that capture the most important elements and high-level ideas from the full text while removing unnecessary details. The techniques aim to distill down complex information into brief yet informative summaries.
This document discusses nutritional surveys and their evaluation. It begins by defining nutrition and nutritional surveys. Nutritional surveys are important for identifying at-risk groups, developing health programs, and measuring program effectiveness. The document then discusses methods of assessing nutritional status, including anthropometric measurements, biochemical tests, clinical exams, and dietary evaluations. It provides examples of nutritional surveys and indicators used in different countries and in India, where undernutrition and new lifestyle-related diseases are both problems. Major nutritional programs in India are also mentioned.
1. Nutrition is important for maintaining health, preventing disease, and supporting healing from illness or injury. Nutritional assessment involves anthropometric measurements, biochemical analysis, evaluating clinical and dietary information, and considering environmental factors.
2. Anthropometric measurements include weight, height, body mass index, fat folds, midarm circumference, and bioelectrical impedance analysis. Biochemical analysis can help diagnose micronutrient deficiencies like iron, vitamin A, and iodine deficiencies.
3. Dietary, medical, family, and social history are collected, and environmental factors like ability to obtain and prepare food are considered. This comprehensive assessment evaluates nutritional status and identifies risks or deficiencies.
This document provides information on forcemeats, which are emulsified meat and fat mixtures used to make items like p但t辿s, terrines, and sausages. It discusses various forcemeat methods including the straight method using equal parts meat, fat, and a dominant meat; the country-style coarse method using additional binders; and the mousseline method using cream and eggs for a light texture. Key forcemeat ingredients are described such as meats, fats, binders, salts, cures, and flavors. Proper grinding and emulsification techniques are also outlined.
Nutrition is the science of food and its relationship to health. A balanced diet provides calories from carbohydrates, proteins, and fats in a 60:20:20 ratio and supplies micronutrients. Carbohydrates like starch are the primary energy source and provide 4 calories per gram, while proteins build body tissues and fats supply 9 calories per gram and aid nutrient absorption. A balanced diet containing fibers, unsaturated fats like omega-3s, and less than 250mg of cholesterol daily supports health.
This document provides an overview of meat (flesh food) including its definition, composition, nutritional value, post-mortem changes, aging, curing, and consumption. Meat refers to muscles of warm-blooded animals and is composed primarily of water, protein, and fat. It spoils quickly but can be preserved through methods like aging, curing with salt, nitrates and nitrites, and smoking. Cured meats include products like bacon. Meat consumption varies globally based on culture, religion, economics, and health concerns.
Food additives are substances added to food to preserve or enhance qualities like flavor, appearance, and texture. They are used for preservation, nutrition, convenience foods, appealing foods, and to aid processing. Common direct food additives include preservatives, colors, emulsifiers, stabilizers, and sweeteners. Additives are regulated and assigned E numbers in Europe. The Joint FAO/WHO Expert Committee on Food Additives evaluates the safety of additives.
The document discusses the toxicity found in various dairy products. It provides details on the best and worst dairy products. The best products discussed are plain Greek yogurt, organic low-fat milk, and low-fat milk due to their nutritional benefits. The worst products discussed are fruit flavored yogurt, cream, and butter due to their high sugar, saturated fat, and cholesterol content which can increase health risks. The document also discusses the microbiological and chemical analysis of yogurt and cheese samples, finding contamination in some branded products.
Sugar alternatives and intense sweeteners information for techologists and ma...GeoffreyOsullivan
油
An introduction to sugar and other sweeteners how they are made and properties. Including intense sweeteners and polyols soluble fibres. Covers topics such as reduced sugars, GI, fibre and prebiotic Health benefits. Geoff O'Sullivan specialist in sugar alternatives.
The document discusses the history and development of artificial intelligence over several decades. Early research focused on symbolic approaches using rules and logic but progress was slow. More recently, machine learning techniques such as deep learning have achieved significant successes in areas like computer vision and natural language processing by using neural networks trained on large datasets. These new approaches represent an important shift in how AI is developed.
Ultra-processing of food. Definition, consequences for health and emerging cr...Reijo Laatikainen
油
This document discusses ultra-processed foods and their health impacts according to the NOVA food classification system. It defines ultra-processed foods as industrial formulations containing ingredients like hydrogenated oils, high-fructose corn syrup, protein isolates, and artificial flavors. Studies show higher consumption of ultra-processed foods is associated with increased risks of obesity, heart disease, diabetes and early death. However, more clinical research is still needed to fully understand the health effects of ultra-processed foods. The NOVA system is useful for highlighting issues with modern food systems but may inaccurately classify some foods and confuse consumers.
This document summarizes different types of fat replacers including carbohydrate-based, protein-based, and fat-based replacers. It discusses specific examples such as olestra, salatrim, and polyols. It also reviews potential health benefits and safety issues of fat replacers related to calories, lipids, vitamins, and drug absorption. While fat replacers may reduce fat and calorie intake, long-term weight loss requires behavioral changes to energy intake and expenditure.
This document discusses various methods of bread making. It begins by introducing traditional bread making processes and how modern processes are faster and more efficient. The document then defines lean and rich doughs. It describes five common bread making methods: straight dough method, salt delayed method, no dough time method, sponge and dough method, and ferment and dough method. Each method is explained in one to three sentences. The document concludes by listing common bread faults, their causes, and suggested corrections.
This document discusses nutritional requirements for adults. It begins by introducing health and nutrition, then discusses a balanced diet and the food group classification system suggested by ICMR. It notes the principles of planning meals, including meeting nutritional requirements, considering family needs and economic constraints. The document also discusses functional foods and their antioxidant values, noting foods like beetroot, beans, cabbage, walnuts and guava. It defines a functional food as one that has a positive health effect through properties like antioxidants, detoxifying agents or blocking/suppressing agents.
A advance low calorie fats having less than their characteristic energy value.
They are designed in such way that either they are less hydrolyzed or less absorbed in our intestine.
DIETETIC BAKERY PRODUCTS. Premraja N .pptxPremraja N
油
This presentation explains about various dietetic bakery products for persons with allergies and intolerances like gluten intolerances, egg allergy,
lactose intolerances and their alternatives in food.
This document summarizes several community nutrition programs in Pakistan. It discusses the goals of community nutrition as creating a supportive environment for change and building awareness of health problems. It then describes four key community nutrition programs in Pakistan: 1) The School Health Program managed by the Ministry of Education focuses on school nutrition education. 2) The Micronutrient Initiative screens for and treats micronutrient deficiencies. 3) The Tawana Pakistan Project combats malnutrition among primary school girls through providing meals and nutrition education. 4) The National Program for Family Planning and Primary Health Care provides primary health services and nutrition advice through trained lady health workers.
The document discusses the use of summarization techniques to provide concise overviews of lengthy documents. It describes how summaries can be generated in 3 sentences or less that capture the most important elements and high-level ideas from the full text while removing unnecessary details. The techniques aim to distill down complex information into brief yet informative summaries.
This document discusses nutritional surveys and their evaluation. It begins by defining nutrition and nutritional surveys. Nutritional surveys are important for identifying at-risk groups, developing health programs, and measuring program effectiveness. The document then discusses methods of assessing nutritional status, including anthropometric measurements, biochemical tests, clinical exams, and dietary evaluations. It provides examples of nutritional surveys and indicators used in different countries and in India, where undernutrition and new lifestyle-related diseases are both problems. Major nutritional programs in India are also mentioned.
1. Nutrition is important for maintaining health, preventing disease, and supporting healing from illness or injury. Nutritional assessment involves anthropometric measurements, biochemical analysis, evaluating clinical and dietary information, and considering environmental factors.
2. Anthropometric measurements include weight, height, body mass index, fat folds, midarm circumference, and bioelectrical impedance analysis. Biochemical analysis can help diagnose micronutrient deficiencies like iron, vitamin A, and iodine deficiencies.
3. Dietary, medical, family, and social history are collected, and environmental factors like ability to obtain and prepare food are considered. This comprehensive assessment evaluates nutritional status and identifies risks or deficiencies.
This document provides information on forcemeats, which are emulsified meat and fat mixtures used to make items like p但t辿s, terrines, and sausages. It discusses various forcemeat methods including the straight method using equal parts meat, fat, and a dominant meat; the country-style coarse method using additional binders; and the mousseline method using cream and eggs for a light texture. Key forcemeat ingredients are described such as meats, fats, binders, salts, cures, and flavors. Proper grinding and emulsification techniques are also outlined.
Nutrition is the science of food and its relationship to health. A balanced diet provides calories from carbohydrates, proteins, and fats in a 60:20:20 ratio and supplies micronutrients. Carbohydrates like starch are the primary energy source and provide 4 calories per gram, while proteins build body tissues and fats supply 9 calories per gram and aid nutrient absorption. A balanced diet containing fibers, unsaturated fats like omega-3s, and less than 250mg of cholesterol daily supports health.
This document provides an overview of meat (flesh food) including its definition, composition, nutritional value, post-mortem changes, aging, curing, and consumption. Meat refers to muscles of warm-blooded animals and is composed primarily of water, protein, and fat. It spoils quickly but can be preserved through methods like aging, curing with salt, nitrates and nitrites, and smoking. Cured meats include products like bacon. Meat consumption varies globally based on culture, religion, economics, and health concerns.
Food additives are substances added to food to preserve or enhance qualities like flavor, appearance, and texture. They are used for preservation, nutrition, convenience foods, appealing foods, and to aid processing. Common direct food additives include preservatives, colors, emulsifiers, stabilizers, and sweeteners. Additives are regulated and assigned E numbers in Europe. The Joint FAO/WHO Expert Committee on Food Additives evaluates the safety of additives.
The document discusses the toxicity found in various dairy products. It provides details on the best and worst dairy products. The best products discussed are plain Greek yogurt, organic low-fat milk, and low-fat milk due to their nutritional benefits. The worst products discussed are fruit flavored yogurt, cream, and butter due to their high sugar, saturated fat, and cholesterol content which can increase health risks. The document also discusses the microbiological and chemical analysis of yogurt and cheese samples, finding contamination in some branded products.
Sugar alternatives and intense sweeteners information for techologists and ma...GeoffreyOsullivan
油
An introduction to sugar and other sweeteners how they are made and properties. Including intense sweeteners and polyols soluble fibres. Covers topics such as reduced sugars, GI, fibre and prebiotic Health benefits. Geoff O'Sullivan specialist in sugar alternatives.
The document discusses the history and development of artificial intelligence over several decades. Early research focused on symbolic approaches using rules and logic but progress was slow. More recently, machine learning techniques such as deep learning have achieved significant successes in areas like computer vision and natural language processing by using neural networks trained on large datasets. These new approaches represent an important shift in how AI is developed.
The document provides information about Sahiwal district in Pakistan. Some key details include:
- Sahiwal is a district located in Punjab province with a population of 1.8 million people as of 1998.
- The district capital is the city of Sahiwal.
- Sahiwal is known for its Sahiwal dairy cattle breed, considered one of the best dairy breeds in Pakistan and India.
- Notable people from Sahiwal include Nobel Prize winner Abdus Salam and poets Majeed Amjad and Munir Niazi.
The document contains a single email address, aazzamm@yahoo.com, repeated over 200 times. It also contains a secondary email address, azamm@Urdufanz.com, following each repetition of the first address. No other substantive information is included.
Diabetes management in Ramadan presents medical challenges as many Muslim patients with diabetes insist on fasting during Ramadan. The document discusses:
1) Major risks of fasting including hypoglycemia, hyperglycemia, diabetic ketoacidosis, and dehydration.
2) Categories of diabetes risk for fasting - very high, high, moderate, low.
3) Recommendations for diabetes management during Ramadan including adjusting medications, monitoring blood sugar, nutrition, exercise and breaking the fast if complications occur.
4) Studies showing education programs can help improve diabetes control and reduce risks when fasting during Ramadan.
Heat stress occurs when the body is unable to regulate its temperature due to high external temperatures. Left untreated, it can progress from heat cramps and heat exhaustion to the life-threatening heat stroke. To prevent heat stress, it is important to drink fluids regularly, replace lost minerals, take breaks in cool areas, and allow time to adjust to hot environments. Proper treatment for victims includes cooling them down and seeking immediate medical attention if symptoms are severe.
This document discusses the different types of diabetes, their causes and symptoms. It covers Type 1 diabetes which occurs when the pancreas does not produce enough insulin, and Type 2 diabetes which happens when the pancreas does not make enough insulin or cells become insulin resistant. Symptoms of high and low blood sugar are explained. Treatment recommendations are provided for hypoglycemia and hyperglycemia. Normal blood sugar ranges are listed for different age groups. Lifestyle factors like diet, exercise and medication adherence are noted as important for diabetes management.
Based on the information provided:
- Betty should receive her usual Lantus dose as scheduled since it is a basal insulin that works continuously to control her blood sugar throughout the day and night. Missing the dose could lead to hyperglycemia.
- She should not receive any Humulin R (regular insulin) since she is NPO for surgery and regular insulin requires food to avoid hypoglycemia.
- She may receive her usual Humalog dose if her blood sugar is elevated, as Humalog is a rapid-acting insulin used to control post-meal blood sugars. However, since her current blood sugar of 130mg/dL is in a reasonable range, the Humalog dose can be held until after her surgery when she