Nutrition, food items, deficiency disorders, instruments related to nutrition, nutritive value of cereals, nutritive value of pulses, methods of pasteurization of milk, nutritive value per 60gm of egg, bitot's spot, angular stomatitis, scurvy, casal's necklace, rickets, protein energy malnutrition, kwashiorkar, marasmus, neuro lathyrism, salters scale, infantometer, stadiometer, body mass index, shakirs tape, harpendens calliper, ended with question answer session on two slides

1. ~ Dr. Sunayana
Assistant Professor
Dept. of Community Medicine
GMC Jalgaon

2. Content:
1. Food items
2. Deficiency disorders
3. Instruments related to nutrition

3. Cereals
Nutritive Value per 100gm
Energy- 340Kcal
Protein- 10 ± 2gm
Limiting Amino acids-
Threonine & Lysine
Rich in-
Cystine & Methionine

4. Pulses
Nutritive Value per 100gm
Energy- 360Kcal
Protein- 22 ± 2gm
Limiting Amino acids-
Cystine & Methionine
Rich in-
Threonine & Lysine
Soyabean=42gm Protein

5. Milk
Methods of Pasteurization
Holders
method
High temp
Short Time
Ultra- High
Temp
Temperature 630C 720C 1250C
Duration 30min 15sec Few seconds
Protein in milk- Casein

6. Egg
Nutritive Value per 60gm
Energy- 70Kcal
Protein- 6gm
Deficient in-
Carbohydrate & Vit C
NPU- 100%
Boiled egg is superior to raw egg as boiling destroys Avidine
(Avidine decreases absorption of biotin)

7. Disorders

8. Vitamin Deficiencies
Angular stomatitis- B1
Bitot’s spot- Vit A

9. Casal’s necklace- B3 Scurvy- Vit C
Rickets- Vit D

10. Protein Energy malnutrition

11. Neuro-Lathyrism
• Lathyrus sativus
• BOAA toxin
(Beta Oxalyl Amino
Alanine)

12. Instruments

13. Salter’s scale

14. Infantometer

15. Stadiometer

16. BODY MASS INDEX

17. Shakir’s tape
Severe Acute Malnutrition
(SAM)
Moderate Acute Malnutrition
(MAM) Normal

18. Harpenden calliper
To measure the skinfold thickness
Sites-
1. Biceps
2. Triceps
3. Sub-scapular
4. Supra-iliac
<40mm
<50mm males

19. 1. Richest source of protein-
2. Methods of pasteurization of milk-
3. Nutritious value of an egg-

21. MATCH THE PAIRS
Source Nutrient
1.Vit C
2.Calcium
3.Vit A
4.Iron
5.Vit D
1.
2.
3.
4.
5.