GOLDENGATE INTERNATIONAL COLLEGE

Battisputali, Kathmandu

An assignment on the topic "Nutrition"

[FOR THE PARTIAL FULFILLMENT REQUIREMENT OF PRACTICAL WORK]

Submitted To: Submitted By:

MS Ma'am Aashish Pandey
Biology S1; 12
2073/75
 Table of Contents
1. Preface--------------------------------------------2
2. Introduction--------------------------------------3
3. Types Of Nutrition------------------------------3
4. Food And Their Types-------------------------5
4.1 Energy Producers-----------------------------5
4.2 Body Builders--------------------------------5
4.3 Regulators-------------------------------------5
4.4 Carbohydrate----------------------------------5
4.5 Protein------------------------------------------9
4.6 Amino acids-----------------------------------11
4.7 Lipids (Fats)-----------------------------------12
4.8 Vitamins---------------------------------------14
4.9 Minerals--------------------------------------15
4.10 Water-----------------------------------------16
5. Malnutrition-------------------------------------18
5.1 Disorders due to under nutrition------------18
5.2 Disorders due to over nutrition--------------22
Balanced Diet-------------------------------------24
Conclusion-----------------------------------------24

Aashish Pandey| 1
 1. Preface
It is great pleasure for me that our teacher has provided me this
opportunity to make this paper. I am very much grateful to college and
our biology teacher for providing me this opportunity.
I have prepared this assignment as per my best, but this is not the result of
my sole efforts. This is a moment of great pleasure for me to extend my
sincere gratitude to those people who have contributed me in different
ways to the successful completion of this work.
I specially extend my highest sense of gratitude to the respected CEO
Ramesh Kumar Silwal sir. Likewise, I acknowledge my profound
gratitude to the respected principal, vice principal and all of the teachers
staffs of the Goldengate International College.
I acknowledge my profound gratitude to my friends Nabin Belbase and
Suman Bhandari for their efforts in making this paper. Their contribution
has helped to improve the quality of this document.
I am also grateful to Mr. Ashok KC from St. Xavier's College, Maitighar
for his supports. I am also thankful to Wikipedia and other sites for
providing the knowledge about the content matter.
Finally and importantly, I would like to express my deep gratitude
towards my parents for making this document more comprehensive and
fruitful.

Date: 25 October 2017 Aashish Pandey

S1;12
Roll no: 03
Goldengate Intl College
2073/75 Batch.

Aashish Pandey| 2
2. Introduction
Nutrition in Latin refers to Gr. nutrine which means to nourish.
Nutrition, nourishment, or aliment, is the supply of materials - food
- required by organisms and cells to stay alive. Every living
organisms require food to produce energy, growth, In science and
human medicine, nutrition is the science or practice of consuming
and utilizing foods.

Fig1.1 Food comprising of all the nutrition's (Source: Web)

3. Types of nutrition
On the basis of modes of nutrition, nutrition can be classified into
two types.
3.1 Autotrophic Nutrition
Also said as Holophytic Nutrition, this is a mode of nutrition
where living organisms don't depend upon others for nutrition. Thus
organisms synthesize their own food themselves from inorganic
matter. If organisms utilize solar energy for the synthesis of food
then they are called photoautotrophs whereas if the organisms
synthesize food from inorganic matter using chemical energy then
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they are called chemoautotrophs. Photoautotrophs include green
plants and chemoautotrophs include Sulphur bacteria, iron bacteria
and so on.
3.2 Heterotrophic Nutrition
Heterotrophic nutrition is the mode of nutrition in which
organisms depend upon other organisms to survive. All
animals and non green plants are heterotrophic. Heterotrophic
organisms have to acquire and take in all the organic substances
they need to survive.
On the basis of nature of foods, heterotrophic nutrition is of three
types:
i. Holozoic Nutrition: The word holozoic is made from two
words- hollo= whole and zoikos= animals and literally means
animals which eat their food whole. Complex food is taken into
a specialist digestive system and broken down into small pieces
to be absorbed. This consists of 5 stages digestion,
ingestion, absorption, assimilation and egestion. E.g.: human
ii. Saprozoic Nutrition: Saprozoic nutrition or lysotrophic
nutrition is a process of chemoheterotrophic extracellular
digestion involved in the processing of decayed organic matter.
It occurs in saprotrophs and heterotrophs, and is most often
associated with fungi (for example Mucor) and soil bacteria.
iii. Parasitic Nutrition: Parasitic nutrition is a mode of hetero-
trophic nutrition where a parasitic organism lives on the body
surface or inside the body of another type of organism (a host)
and gets nutrition directly from the body of the host. Parasitic
organisms are of two types depending upon their feeding
location in host body and are: ectoparasites and end parasites.
Ectoparasites remain on outer body surface of host like skin,
hair, nail, etc. E.g. Bug, Lice, Flea, etc. Whereas endoparasites
are found inside the host body like blood, intestinal wall, etc.
Eg. Tapeworm, Liver-Fluke, Plasmodium, etc.

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4. Food
Food can be said as very essential component for every living
organism hat is taken up by organisms as the source of energy.
Food is not only the source of energy to do work but it also helps in
growth, repair and development of tissue and also provides
resistances to diseases.
On the basis of function of food, they are further classified into 3
categories and are:
4.1 Energy Producers
Energy producers are also called the food for source of energy.
Fats and lipids fall under this category. These food also help in
maintaining homeostasis.

4.2 Body Builders

Proteins, minerals, salt and water fall under this category and
these help in growth and development of the tissues and as a whole
a body. They are also the major constituent of protoplasm.

4.3 Regulators
These include some minerals and vitamins that regulate and co
ordinate the body functions.
On the basis of structure, food of animals are grouped under six
components:

4.4 Carbohydrates
A carbohydrate is a biological molecule consisting
of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a
hydrogen–oxygen atom ratio of 2:1 (as in water); in other words,
with the empirical formula Cm(H2O)n. An adult person requires
about 500gm of carbohydrate daily. Maximum of the carbohydrate
we consume seems to be taken from plant polysaccharide, starch
(two-third portion) and remaining from disaccharide, sucrose and
lactose.
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 Fig 1.2 Foods containing carbohydrate (Source: Web)
Sources: Rice, wheat, maize, barley, sugarcane, potato, fruits,
milk, etc.
Carbohydrates are further classified into 3 groups:
i. Monosaccharides: Monosaccharides [Greek monos =
single; sacchar = sugar ]or simple sugars consist of one sugar
unit that cannot be further broken down into simpler sugars.
Examples of monosaccharides in foods are glucose,
fructose and galactose. These are simple carbohydrates
involved in energy production cycles and other functions.
ii. Oligosaccharides: Oligosaccharides [Greek oligo = few
sacchar = sugar] are carbohydrates composed of 3 to
9 monosaccharides. Eg. Maltose, Lactose, etc. They have
some special function by being included in most cell
membranes or plasma membranes. For example by being
part of plasma membranes of Red blood cells (i.e.
erythrocytes) they help in damage of erythrocytes by liver
by indication of their time for damage.
iii. Polysaccharides: Polysaccharides [Greek poly = many;
sacchar = sugar] are complex carbohydrates, composed of
10 to up to several thousand monosaccharidess arranged in
chains. The most common monosaccharides that appear as
parts of polysaccharides are glucose, fructose,
galactose and mannose. Thus function of carbohydrates is
diverse and of vital physiological importance in the body.
Though they are very vital, their imbalance can be trouble
some in some disorder like diabetes etc.

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Functions:
1. Provide instant energy to the body: This appears to be the
primary function of carbohydrates in the body.
Carbohydrates which we consume as food in the form of
starch (ex: potato, bread), sucrose (ex: sugar, fruits)etc. get
digested in the body to release glucose. This glucose after
being absorbed into blood reaches all the body tissues and
cell.
There it gets metabolized to release energy in the from of
ATP in the presence of oxygen inside
the mitochondria. Thus energy is produced in the body due
to breakdown of carbohydrates and it is the prime function
of carbohydrates.
2. Reserve food for the body emergency: The excess glucose
in the body is converted to glycogen due to the stimulation
by the hormone insulin. Glucose in blood is converted into
glycogen and stored in the liver for future needs like
starvation. Some of the glycogen is also reserved in muscles.
In times of starvation, this glycogen converts back to
glucose and provides energy.
3. Carbohydrates form other bio molecules: Carbohydrates
in excess are converted into other bio-molecules of
physiological importance like fats, by fatty acid synthesis
reaction in the cell for storage in the body and use in times
of starvation.
4. Detoxification of the body by metabolism: Many drugs,
toxic wastes in the body are metabolized for
easy excretion in the body.
Some of these are water insoluble and hence they are
difficult to be expelled in urine. Body converts them into
glucouronyl conjugates using the glucouronyl moiety
derived from carbohydrates.
A carbohydrate moiety like glucose combines with uronic
acid to form glucouronate. These conjugates of insoluble
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 substances with glucouronyls are more water-soluble
and easily excreted from the body. Thus detoxification of
physiological importance is carried out to some extent with
carbohydrate derivatives.
5. As reaction intermediates or accessories: Carbohydrates
participate as reaction intermediates in some vital reactions.
This function of carbohydrates is seen extensively in various
cellular reaction. For example, Vitamin B2 i.e Riboflavin
has ribose sugar (4 carbon) a type of carbohydrate in its
chemical structure and involved in vital reactions at cellular
level. As such carbohydrates are constituents of
many hormones, vitamins, enzymes etc.

6. Constitute genetic material: Carbohydrates form a part of

genetic material like DNA and RNA in the form of
deoxyribose and ribose sugars. This as carbohydrates form
heptulose sugars which are used to form ribose sugars
(pseudo-heptulose pathway).
7. They are constituents of all the cellular organelles like cell
membrane, mitochondria, nucleus, endoplasmic
reticulum etc. in one or other way to give
structural integrity. They help make up the body mass by
being included in all the parts of the cell and tissues. For
example, in cell membranes, there are two constituents i.e.
glycolipid layer and glycoprotein layer.
8. They form components of bio-molecules which have a key
role in blood clotting, immunity, fertilization etc. Thus
they take part in many physiological reaction.
9. Transport of oxygen: Glucose is taken by red blood cells.
These are the types of blood cells which
lack mitochondria and other cell organelles required for
production energy. In such case the ATP is produced by non-
oxidative pathway (lactose pathway). This energy thus
produced is necessary for hemoglobin to bind to oxygen

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 molecules and aid in transfer of oxygen from lungs to the
different tissues.
10. Aid in gut motility: Carbohydrates form fibrous material.
When carbohydrates are digested, this material absorbs
water in the guts, swells and increases the load. This load is
useful to increase intestinal motility and expulsion of waste
(feces). Thus carbohydrates help clear gut and prevent
constipation.

4.5 Proteins
Proteins are essential nutrients for the human body. They are
one of the building blocks of body tissue, and can also serve as a fuel
source. Proteins are polymer chains made of amino acids linked
together by peptide bonds. During human digestion, proteins are
broken down in the stomach to smaller polypeptide
chains via hydrochloric acid and protease actions. This is crucial for
the absorption of the essential amino acids that cannot
be biosynthesized by the body. Proteins are compounds of C, H, O
and N, even some proteins contain S, P and Fe in some amounts. An
adult requires about 50gm of proteins per day.

Fig 1.3 Foods rich in protein (Source: Web)

Sources: Meat, milk, eggs, grains, pulses, fruits, soya beans,
pea, gram, etc.

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On the basis of chemical nature, protein are of three types:
i. Simple Proteins: These proteins are made up of only
amino acids that are interlinked by peptide chains.
Common examples are keratin, chondrin of cartilage,
ossein of bones and myosin of muscles, etc.
ii. Conjugated Proteins: These protein contain non-
proteinous part (called prosthetic group) along with a
proteinaceous part like glycoproteins lipoproteins,
phospoproteins, nucleoproteins, etc.
iii. Derived Proteins: These proteins are obtained by partial
hydrolysis of simple proteins. Eg. Peptones, proteious,
etc.
Functions:
1. Repair and maintenance
Protein is termed the building block of the body. It is called
this because protein is vital in the maintenance of body tissue,
including development and repair. Hair, skin, eyes, muscles
and organs are all made from protein. This is why children
need more protein per pound of body weight than adults; they
are growing and developing new protein tissue.
2. Energy
Protein is a major source of energy. If you consume more
protein than you need for body tissue maintenance and other
necessary functions, your body will use it for energy. If it is
not needed due to sufficient intake of other energy sources
such as carbohydrates, the protein will be used to create fat
and becomes part of fat cells.
3. Hormones
Protein is involved in the creation of some hormones. These
substances help control body functions that involve the
interaction of several organs. Insulin, a small protein, is an
example of a hormone that regulates blood sugar. It involves
the interaction of organs such as the pancreas and the liver.
Secretin, is another example of a protein hormone. This
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 substance assists in the digestive process by stimulating the
pancreas and the intestine to create necessary digestive
juices.
4. Ezymes
Enzymes are proteins that increase the rate of chemical
reactions in the body. In fact, most of the necessary chemical
reactions in the body would not efficiently proceed without
enzymes. For example, one type of enzyme functions as an
aid in digesting large protein, carbohydrate and fat molecules
into smaller molecules, while another assists the creation of
DNA.
5. Transportation and storage of molecules
Protein is a major element in transportation of certain
molecules. For example, hemoglobin is a protein that
transports oxygen throughout the body. Protein is also
sometimes used to store certain molecules. Ferritin is an
example of a protein that combines with iron for storage in
the liver.
6. Antibodies
Protein forms antibodies that help prevent infection, illness
and disease. These proteins identify and assist in destroying
antigens such as bacteria and viruses. They often work in
conjunction with the other immune system cells. For
example, these antibodies identify and then surround
antigens in order to keep them contained until they can be
destroyed by white blood cells.

4.6 Amino acids

Amino acids are the basic building blocks of the body. They are
also sources of energy, like fats and carbohydrates.
However, amino acids are structurally characterised by the fact
that they contain nitrogen (N), whereas fats and carbohydrates
do not.
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 Therefore, only amino acids are capable of forming tissues,
organs, muscles, skin and hair.
The importance of amino acids as the precursors of enzymes
and neurotransmitters is often underestimated. As such, amino
acids regulate almost all of the metabolic processes in the
human body, and they are essential for a healthy body.
On the basis of nutritional value, amino acids are further
classified as essential and non essential amino acids.
i. Essential amino acids:
These amino acids arenot synthesized in the body and
muxt be present in the diet are called essential amino
acids. These are eight in number and they are: leucine,
Iso-leucine, lysine, methionine, phenyl alamine,
threonine, tryptophan and valine.
ii. Non- essential amino acids:
There are twelve non-essential amino acids thar are
synthesized in our body and neednot be present in our
diet. they ae: alanine, arginine, asparatic acid,
asparagines, cysteine, glutamic acid, glutamine, glycine,
proline, histidine, serine and tyrosine.

4.7 Lipids (Fats)

The lipids (Gr. Lipos – fats) are the organic compound made up
of C, H, O but the no. of oxygen atom is always less than the
no. of carbon atom. Sometimes small amount of N, S, P are also
present in lipids. An adult requires about 25-160 gm of fat per
day.
Sources: Oil, ghee, Butter, Meat, eggs, milk, oil seeds, etc.
Types Of Lipids
a) Simple Lipids: They are the esters of fatty acids. These
are of two types:
 Neutral Fats: They are the esters of fatty acids
and glycerol.

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  Waxes: They are the esters of long chain fatty
acids and long chain alcohol.
b) Compound Lipids: Compound Lipids consist of fatty
acids, alcohols as well as some other substances like
phosphorous, carbohydrate, etc. Eg, Phospolipids,
glycolipids, etc.
c) Derived lipids: Those lipids that don't contain fatty
acids in their chain are called derived lipids. Eg.
Carotenoids, Cholestrol, etc.

Functions
1. Lipids are storage compounds, triglycerides serve as reserve
energy of the body.
2. Lipids are important component of cell membranes structure
in eukaryotic cells.
3. Lipids regulate membrane permeability.
4. They serve as source for fat soluble vitamins like A, D, E, K.
5. They act electrical insulators to the nerve fibres, where the
myelin sheath contains lipids.
6. Lipids are components of some enzyme systems.
7. Some lipids like prostaglandins and steroid hormones act as
cellular metabolic regulators.
8. Cholesterol is found in cell membranes, blood, and bile of
many organisms.
9. As lipids are small molecules and are insoluble in water, they
act as signalling molecules.
10. Layers of fat in the subcutaneous layer, provides insulation
and protection from cold. Body temperature maintenance is
done by brown fat.
11. Polyunsaturated phospholipids are important constituents of
phospholipids, they provide fluidity and flexibility to the
cell membranes.
12. Lipoproteins that are complexes of lipids and proteins, occur
in blood as plasma lipoprotein, they enable transport of

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 lipids in aqueous environment, and their transport
throughout the body.
13. Cholesterol maintains fluidity of membranes by interacting
with lipid complexes.
14. Cholesterol is the precursor of bile acids, Vitamin D and
steroids.
15. Essential fatty acids like linoleic and linolenic acids are
precursors of many different types of ecosanoids including
prostaglandins, thromboxanes. These play a important role
in pain, fever, inflammation and blood clotting.

4.8 Vitamins
Vitamins are substances that our body needs to grow and
develop normally. There are 13 vitamins our body needs. They
also protect us from diseases as well as act much more role in
metabolic activities.
Types Of Vitamins
On the basis of solubility vitamins are classified as two:
i. Fat Soluble Vitamins: The vitamins that are soluble in
organic solvnets as alcohol, glycerol, CCl4 are said to be
fat soluble vitamins. They are Vitamin (A, D, E, K).

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 ii. Water Soluble Vitamins: Vitamni B and Vitamin C are
said to be water soluble vitamin. Vitamin B include B1, B2,
B3, B5, B6, B7, B9 and B12.

4.9 Minerals
Minerals are the inorganic substances that make up 4-5 part of
the total body weight. They are the chemicals that regulate the
metabolic activities in our body. Some of them are: Na, K, Ca,
Mg, Cu. etc.

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4.10 Water
Water makes up about three quarters of our body, for good
reason. Water is the body's transportation and sanitation system.
It maintains blood volume, regulates temperature, keeps the
tissues in the eyes and mouth functioning properly, it dissolves
waste products and carries them out of the body, and it delivers
nutrients from food to all the body's tissues. We could live for
weeks without food, but only days without any water.

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 Fig. 1.3 Sources Of Water (Source: Web)
Sources: Rivers, springs, lake, ponds, etc.
Functions:
1. Moistens the tissues in the mouth, nose, and eyes. If you've
ever had a dry mouth, chapped lips, and irritated eyes, you
have felt the effects of a lack of water in body tissues.
2. Regulates body temperature: when you get too warm, you
produce sweat that helps your body cool itself through
evaporation. A person suffering from dehydration can't
produce enough sweat to keep himself cool.
3. Lubricates joints: Soft tissues like cartilage hold water to
cushion the movement of fingers, hips, spine, and all the
major joints of your body. When you get dehydrated, these
joints can feel achy.
4. Removes toxins and waste products: Excess salt, too much
alcohol, excessive exposure to smog and tobacco, all these
unhealthy components come into your body and wreak
havoc, but water facilitates the cleanup process and flushes

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 out the harmful toxins. Having enough water in your system
helps the liver and kidneys work better to keep your internal
environment clean.
5. Protects the vital organs: Your brain, heart, lungs, digestive
system, every major system in your body relies on water for
cushioning and to maintain the proper balance of electrolytes.
6. Delivers nutrients: Water dissolves cellular food and
oxygen and carries it all over the body through the blood
stream.
7. Prevents constipation: An adequate amount of water keeps
stools soft and easier to move out of the body.

5. Malnutrition
According to WHO, "Malnutrition refers to deficiencies, excesses
or imbalances in a person’s intake of energy and/or nutrients". The
term malnutrition covers 2 broad groups of conditions. One is
‘undernutrition’—which includes stunting (low height for age),
wasting (low weight for height), underweight (low weight for age)
and micronutrient deficiencies or insufficiencies (a lack of important
vitamins and minerals). The other is overweight, obesity and diet-
related noncommunicable diseases (such as heart disease, stroke,
diabetes and cancer).
5.1 Disorders due to under nutrition
Due to deficiency in protein in the food, under nutrition is
caused. This a common problem in under developed countries.
Undernutrition denotes insufficient intake of energy and
nutrients to meet an individual's needs to maintain good health.
Two main disorders Kwashiorkor and Marasmus are said to be
caused due to under nutrition.

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i. Kwashiorkor: Kwashiorkor, also known as “edematous
malnutrition” because of its association with edema (fluid
retention), is a nutritional disorder most often seen in
regions experiencing famine. It is a form
of malnutrition caused by a lack of protein in the diet.
People who have kwashiorkor typically have an extremely
emaciated appearance in all body parts except their ankles,
feet, and belly, which swell with fluid.

Fig 1.3 A girl fighting with Kwashiorkor

Causes:
 Famine
 Limited food supply
 Low levels of education (when people do not
understand how to eat a proper diet)
 No spacing between chindren

Symptoms:
 change in skin and hair color (to a rust color) and
texture
 fatigue
 diarrhea

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  loss of muscle mass
 failure to grow or gain weight
 edema (swelling) of the ankles, feet, and belly
 damaged immune system, which can lead to more
frequent and severe infections
 irritability
 flaky rash
 shock
Control Methods:
To prevent kwashiorkor, make sure the diet has enough
carbohydrates, fat (at least 10 percent of total calories),
and protein (12 percent of total calories).

ii. Marasmus:
Marasmus is a form of severe malnutrition. It can occur in
anyone who has severe malnutrition, but it usually occurs
in children. It typically occurs in developing countries.
Marasmus can be life-threatening, but one can get
treatment for it.
Causes:
Nutrient deficiency is the main cause of marasmus. It
occurs in children that don’t ingest enough protein,
calories, carbohydrates, and other important nutrients.
This is usually due to poverty and a scarcity of food.
There are several types of malnutrition. A malnourished
child may have something other than marasmus. Among
the more common types of malnutrition are serious
deficiencies in:

 iron
 iodine

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  zinc
 vitamin A
Symptoms:
The main symptom of marasmus is being underweight.
Children with this condition have lost a lot of muscle
mass and subcutaneous fat. Subcutaneous fat is the
layer of fat just under the skin. Dry skin and brittle hair
are also symptoms of marasmus.
In children with marasmus, the following can also
occur:

 chronic diarrhoea
 respiratory infections
 intellectual disability
 stunted growth
Control Methods:
The best way to prevent marasmus is to have a well-
balanced diet. Foods rich in protein like skimmed milk,
fish, eggs, and nuts are important for energy and growth.
Vegetables and fruits are important for providing other
nutrients and minerals and for preventing malnutrition
in general.
Ensuring that complications like dehydration
and diarrhea don't reoccur for those who have been
malnourished before or affected by marasmus are very
important.
Good sanitation and hygiene also play a big role in
spreading disease for people in developing countries.
Poor sanitation and hygiene can lead to infections that
may take a toll on someone who is already close to
malnutrition.

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 Cooking foods at high heat to destroy bacteria can help,
as can freezing food and reheating it before eating.
Boiling water before drinking, cooking, or bathing in
areas where clean water is difficult to access is
important to prevent spreading waterborne diseases.
New mothers can also help prevent malnourishment in
their newborns by breastfeeding as much as possible.

5.2 Disorders due to over nutrition

Overnutrition is defined as the overconsumption of nutrients
and food to the point at which health is adversely
affected. Overnutrition can develop into obesity, which
increases the risk of serious health conditions, including
cardiovascular disease, hypertension, cancer, and type-2
diabetes. Over nutrition mainly causes hypercholesterolemia
and obesity.
i. Hypercholesterolemia:
Causes:
 Heredity: High levels of cholesterol may be
inherited because genes may influence the
metabolism of LDL (bad) cholesterol.
 Foods high in saturated fats and Cholesterol: This
is the most common cause of hypercholesterolemia
as excess of saturated fats may modestly increase
LDL (bad) cholesterol level.
 Other diseases: Some people suffering from
diabetes may have high levels of cholesterol.
 Lifestyle Changes: Changes in lifestyle has lead to
decrease in exercise which may lead to increase in
fat and cholesterol levels.

Symptoms:
 Incresed level of cholestrol in body.
 Increased heart beat and blood pressure.

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 Coronary thrombosis may lead into heart attack.
Prevention Methods:
 Regular exercises
 Balanced diet

ii. Obesity:

Fig 1.4 People on exercise to overcome Obesity (Source: Web)

Causes:
 Diet rich in Calories
 Lack of intake of water
 Lack of Exercise

Symptoms:
 breathing disorders (e.g., sleep apnea, chronic
obstructive pulmonary disease)
 certain types of cancers (e.g., prostate and bowel
cancer in men, breast and uterine cancer in women)
 coronary artery (heart) disease
 depression
 diabetes

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 gallbladder or liver disease
 gastroesophageal reflux disease (GERD)
 high blood pressure
 high cholesterol
 joint disease (e.g., osteoarthritis)
 stroke
Control Methods:
 Mental relax
 Regular exercise
 Proper drinking of water
 Balanced diet

Balanced diet:
The food that contains all the required nutrients for our body in
proper and in adequate amount.

Fig 1.5 Pyramid of food; Balanced diet (Source: Web)

Conclusion:
In this way, the detailed study on nutrition and the nutrients were
done. Specific definitions and charts are used to describe them.
From the study it is made clear that nutrition means nourishment
and nutrients are the essential component that needs to be on food
we eat.
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