St. Joseph’s College for Women (A),
Visakhapatnam
DEPARTMENT OF BIOCHEMISTRY
IN COLLABORATION
Internal Quality Assurance cell
(IQAC)
Organized
A
5
Day International Nutritional Webinar 2K22
Dates
1st
to 5th September, 2022
Venue-
Google meet & YouTube Channel
St.
JOSEPH’S COLLEGE FOR WOMEN (A) VISAKHAPATNAM
Reaccredited by NAAC ISO 9001:2015
Certified Institution
DEPARTMENT OF BIOCHEMISTRY
IN COLLABORATIONWITH IQAC
Invitation
INTERNATIONAL NUTRITIONAL WEBINAR 2K22
Lecture series for a
National Nutritional week
Date- 1st
September, 2022 Time- 6 to 8 PM
Mode – Google meet
Program sheet
|
Time
|
Event
|
|
6.0
to 6.02pm
|
Welcoming
note- Dr P. Mary Anupama
|
|
6.02 to 6.05 pm
|
Prayer
song- Miss Gracy
|
|
6.05
to 6.10 pm
|
Rationale-
Dr P. Mary Anupama
|
|
6.10 to 6.15 pm
|
Introduction
to chief guest- Dr Mousami Shnakar Addala
|
|
6.15
to 6.55 pm
|
Inaugural
lecture- - Unveil your Potential with Good Nutrition
Dr
P. Kanchana, Head, Department of Biochemistry, St. Francis College for Women,
Hyderabad
|
|
6.55 to 7.0 pm
|
Q
and A session- Dr Mousami Shankar Addala
|
|
7.0
Introduction to 7.03 pm
|
Mrs
G. Vasudha, Clinical nutritionalists, founder VG Nutriment by Dr Mousami
Shankar
|
|
7.03 to 7.40 pm
|
Lecture
by Mrs Vasudha
|
|
7.40
to 7.45 pm
|
Q
and A session and sharing of feedback form
|
|
7.45 pm
|
Closure
for the Day 1
|
RATIONALE
Very
good evening to our Principal Dr Sr Shyji, Vice principal, Sr Hema, chief guest
for today’s Program, Dr P. Kanchana, Head, Department of Biochemistry, St.
Francis College for Women, Hyderabad, Heads of the departments, Faculties,
research scholars and my dear students, a very good evening to one and all
In India, the first week of September is celebrated as
National Nutrition Week. The purpose of this week is to raise awareness among
the general public about the value of healthy eating practices and proper
nutrition for upholding a healthy lifestyle. A balanced diet and an active,
healthy lifestyle are required for this. The government launches programmes to
promote nutrition awareness throughout this week.
Significance
In order
to keep this cycle under control, well-balanced and nutritious food is crucial.
Nutrition is at the centre of our daily life. The Food and Nutrition Board of
the Government of India’s Ministry of Women and Child Development organises an
annual week-long celebration of National Nutrition Week to inform people about
this basic phenomenon. A balanced diet full of essential nutrients is essential
for healthy development and function. A healthy
diet is a mainstay for maintaining a healthy body in long run. It can help
prevent various chronic diseases and improve the quality of life for people
with diabetes and other non-communicable diseases. However, as people get
older, their dietary requirements also change.
NUTRITION WEEK CELEBRATIONS-DAY 1
SPEAKER:
Dr. P. KANCHANA, Head, Department of Biochemistry, St. Francis
College for Women, Hyderabad
TOPIC: UNVEIL YOUR POTENTIAL WITH GOOD
NUTRITION.
•Why is it important to eat healthily:
-The best way to live a healthy life is to eat a
balanced diet
-To provide nutrients that your body needs to
function.
-To give you more energy and alertness throughout the
day.
-To prevent diseases and sickness (diabetes, obesity, Anaemia
and Cancer).
•Fasting and its effects:
-when a person
is fasting the blood glucose
level, and metabolism (how much energy it needs to function) lowers.
-Causes us to burn less energy
(fewer calories) and can lead us to gain weight when we eat our usual amount
of food.
-leaves us with little energy because the body has run out of the fuel we get from food.
•“Women need fewer calories than men” but
in many cases, they have higher vitamin and mineral needs.
-Adequate
intake of calcium,
iron and folic
acid is of special importance for women.
-due to hormonal changes associated with
menstruation and child-bearing, women are more susceptible than men to weakened bones and osteoporosis.
• Potatoes, bread, pasta and rice are fattening:
-there is no proof that carb-rich foods are more
likely to make us gain
weight than any other food.
-It is an excess of calories that makes us pile o the
pounds.
-In fact, it is the fat we add to carbs that boosts
the calorie content for eg: butter, cream etc.
•
Skipping
meals help you reduce weight:
-people who skip a meal because they are not hungry can later gorge
on high-calorie, nutrient-poor snacks between meals.
-skipping meals can also cause
low sugar levels
to fall too low; then when
you do eat a big meal they can surge too high.
-skipping meals, paradoxically can also suppress
appetite.
• Low-fat foods will always help you lose weight:
-foods which are described as ‘low-fat’ or ‘fat-free’ aren’t
automatically low in calories or calorie-free.
-some low-fat products
may actually be higher in calories than standard
products.
•
NUTRITION LABEL:
1.
Start
with the serving size
2.
Compare
the total calories to your individual needs.
3.
Percent
daily values be a guide.
4.
Choose
low in saturated fat, added sugars, and sodium.
5.
Get
enough vitamins, minerals and dietary fibre.
6.
Consider
the additional nutrients.
• TERMS IN NUTRITION LABEL:
-A food with 5% or less of a nutrient is low in that nutrient.
-A food with 10%—19% of a nutrient is a good source of
that nutrient.
-A food with 20% or more of a nutrient is high in that
nutrient.
• Foods with more than one ingredient must have an ingredient list
on the label. Ingredients
are listed in descending order by weight. Those in the largest amounts are listed first. This information is particularly helpful
to individuals with food sensitivities and food allergies, those who
need to avoid certain ingredients or people who prefer a vegetarian eating
style.
• SUGGESTIONS FOR A HEALTHY DIET:
-stay away from sweetened bottle drinks, especially sodas.
-include things in your diet like negative calorie
foods eg; tomatoes and
watermelons.
-Increase fiber intake.
-Watch what you eat.
-Eat when you are hungry.
-Go easy on tea and coffee.
-Fix the time to eat meals and stick to it daily.
-Eat only fresh fruits, not preserved fruit juices.
GUEST SPEAKER: G. VASUDHA, Clinical
Nutritionist, Owner & Founder of VGNUTRIMENT
TOPIC: MAHILA SWASTHYA (WOMEN HEALTH)
@ CHILD NUTRITION:
Complete nutrition at the initial stage;
Development: Exclusive breastfeeding for 6 months.
Macro-micro nutrients: for
ideal growth- Traditional home foods compliment with breastfeeding.
ANTHOCYANIN Phytochemical for brain development; memory boosting foods (Fatty fish, Blueberries, Turmeric, Broccoli etc).
@ TEENAGE NUTRITION:
Fruits and vegetables every day.
1,300
milligrams (mg) of calcium daily.
Protein
to build muscles and organs.
Whole
grains for energy.
Iron-rich foods.
Limiting fat.
@AVOID DURING THIS STAGE:
-JUNK FOODS
-SCREEN TIME
-PACKAGED FOODS.
[ restricts daily necessary nutrients]
@ MOTHERHOOD AND NUTRITION
FOLIC ACID: REDUCES THE RISK OF SPINE AND
BIRTH DEFECTS.
SOURCES: broccoli, brussels sprouts,
peas, chickpeas, leafy vegetables, kale etc.
@ POSTPARTUM NUTRITION:
Watch what you’re adding for weight loss;
1.
Quality
2.
Quantity.
3.
Watch salt intake.
4.
Watch for oil usage.
[Compliment with exercise 5 times a
week]
@ FORTY PLUS & NUTRITION:
45-50 years- menopause
1,200 milligrams of calcium daily,
paired up with
1,000 international units of
vitamin D.
YouTube link for Day 1- YouTube link for Day 1- https://youtu.be/uo9uGRnWyik
Day 1-
International Nutrition Week
NUTRITION
WEEK CELEBRATIONS-DAY 2
SPEAKER: Ms Lokeshwari Ramireddy, School
of Biosystems and Food Engineering, University College Dublin, Ireland
TOPIC: ROLE OF PROBIOTICS AND PROBIOTICS ON GUT HEALTH.
SOME HIGHLIGHTS OF THE LECTURE WERE:
· GUT
MICROBIOTA:
-The microbes are
10-100 trillion.
-the
number of microbes in the human body is10 times more than the human cells.
-1-3%of body mass is
microbes.
-We are more bacteria
than human.
-No two human beings
gut microbes are similar.
-Gut health is
determined by the diversity and level of bacteria in the gut.
· WHY GUT MICROBIOTA IS IMPORTANT:
-Primary source of
defence to allow nutrients in and pathogens out.
-Strengthens the gut
wall.
- some of the important compounds
produced in the gut
-Tryptophan-serotonin,
melatonin.
--Tyrroossiine-doopaamine, epinephrine.
-Indole
III lactic acid BILA)- Indole propionic acid, antioxidants.
-Short-chain
fatty acids- antibody-antigen response.
·
CURRENT SCENARIO OF FOOD ALLERGIES:
-Celiac - 4.5 times
in 60 years.
-Food allergies-50%
since 1997
-Nut allergies- are 3 times more common than 20 years ago.
· DISEASES CAUSED DUE TO IMBALANCED GUT MICROBIOTA:
-Mood disorders, cardiovascular disease, obesity,
diabetics, asthma and allergies, irritable bowel syndromes, inflammation,
colorectal cancer and other cancers like: Liver, gastric, oesophageal etc.
· THREATS TO GUT MICROBIOME:
-High-fat foods,
artificial sweeteners, chemical
additives, alcohol, red meat, and processed foods.
· CRAVINGS AND MICROBIOME:
-Unhealthy eating-
sleep disorders, diabetes, heart disease, and cancer.
-Despite
negative effects on health and survival, unhealthy eating patterns are often
difficult to change.
-microbes may do this
through two potential strategies.
· PROBIOTICS:
-Probiotics
are defined as “live microorganisms which, when administered in adaptable
amounts, confer health benefits on the host.
-According to the current
state of knowledge, prebiotics encompass bacteria
and yeast.
-a large range of
fermented products.
-common probiotics
are; lactobacillus, bifidobacterium, and saccharomyces.
- Sources of
probiotics:
yogurt, kefir, kombucha, sauerkraut, pickles, miso, tempeh, kimchi,
sourdough bread and some cheeses.
·
WONDER HOW PROBIOTICS WORK:
-Oftentimes, the first and most immediate change individuals notice is improved digestion. The probiotic
bacteria work to rebalance your gut flora, which can quickly improve
things like the frequency and regularity of your bowel movements and alleviate bloating or gas.
· BENEFITS:
Helps digestion, reduces inflammation, improves mood, weight balance, improves
vitamin K, and biotin reduces
pathogens, reduces sleeping
disorders, clears skin etc.
·
PREBIOTICS:
-Prebiotics are non-digestible short-chain carbohydrates that
beneficially affect the health of the host by selectively
stimulating the growth and/or activity of some groups of beneficial bacteria in
the colon. Prebiotics are used in various food products, and yoghurt is an
effective delivery vehicle for prebiotics.
·
IMPORTANT COMPONENTS OF PREBIOTICS:
-Fructo-oligosaccharides.
-Inulin.
-Oligofructose.
-Lactulose.
-Galacto-oligosaccharides.
·
FOODS RICH IN PREBIOTICS:
- Chicory
root, raw dandelion greens, legumes, garlic,
onions, leeks, under-ripe
bananas, cocoa and honey.
·
SIDE EFFECTS:
-In some cases, abdominal discomfort,
bloating and gas may occur while your digestive system adjusts.
- These may result in osmotic diarrhoea.
- prebiotics cause flatulence.
*
HEALTHY
FOOD IS- HAPPY GUT
*
CONSUME
MORE FERMENTED FOODS.
*
SAY NO
HIGH-PROCESSED FOODS.
*
WHOLE
FOODS ARE HAPPY FOODS.
*
OUR
HEALTH IS COMPLETELY YOUR RESPONSIBILITY.
Youtube- https://youtu.be/eu8_dWS25Tk
NUTRITION WEEK CELEBRATIONS-DAY 3
SPEAKER: Ms DV Kavya Reddy, Food
safety Officer, Vijayanagaram.
TOPIC: IMPORTANCE
OF SAFE FOOD AND FOOD SAFETY RULES. SOME HIGHLIGHTS OF THE LECTURE WERE:
- Food Safety standards Act 2006:
-An Act to
consolidate the laws relating to food and establish the Food Safety and
Standards Authority of India for laying down science-based standards for food
articles and to regulate their manufacture, storage, distribution, sale and
import, to ensure the availability of safe and wholesome food for humans.
-A HUMAN BODY
NEEDS BOTH MACRO AND MICRONUTRIENTS.
- BALANCED DIET
SHOULD BE MAINTAINED:
-“Balanced diet”
means a diet containing all essential (macro and micro) nutrients in optimum
quantities and in appropriate
proportions that meet the
requirements.
..- AVOID USING
“MSG-(Monosodium glutamate)” IN FOODS.
-MSG has been linked to obesity, metabolic disorders, Chinese
restaurant syndrome, nerve-toxic effects and adverse effects on reproductive
organs.
-As msg contains
carcinogens, these will lead to adverse effects in our body
- Try to avoid
foods that contain food colours.
-Avoid oily foods.
- Eat fresh food
in most cases.
- Eat safe; Eat
Healthily; Eat Sustainable:
-Eat Safe: Ensuring
personal and surrounding hygiene, hygienic and sanitary practices through the food supply
chain, combating adulteration, reducing toxins and contaminants
in food and controlling food hazards in processing and manufacturing processes.
-Eat Healthily: Promoting
diet diversity and balanced diets, eliminating toxic trans-fats or the ‘bad
fat’ found in industrial food products that have significant negative health
effects, reducing consumption of salt, sugar
and saturated fats
that are another
form of ‘bad fat’ which may increase the risk of
cardiovascular disease. and promoting largescale fortification or food
enrichment with additional nutrients. Thus increasing the intake of fortified staples
like rice, milk,
and salt among
others to address
micronutrient deficiencies
and getting fortified food incorporated in vital nutrition schemes like the
Mid-Day Meal scheme, ICDS (Integrated Child Development Services) scheme,
Public Distribution System (PDS)
-Eat Sustainable: Promote local and seasonal food production, prevent
food loss and food waste by avoiding transporting food long distances and growing local,
conserve water, reduce the use of chemicals in food production and use safe
and sustainable packaging.
- Hygiene is another element
of food security. OTRY TO ;
-Try to consume foods that are packaged with macronutrients and micro-nutrients.
-Take seasonal
fruits.
-Change
your dietary habits.
Try
to look for allergens mentioned in any food packets in the ingredients list or
whether it is mentioned or not.
- Try to take less outside foods,
prefer homemade foods more than outside fast foods.
- Try to reduce
food waste.
Youtube channel- https://youtu.be/_hT8lCogHbM
NUTRITION WEEK CELEBRATIONS-DAY 4
Mrs
Leela Rani, Director
Lee Health Domain, Lee Pharmae Limited, Duvvada, Visakhapatnam
SPEAKER: FUNCTIONAL FOODS AND NEUTRACEUTICALS.
OUR PLANET, OUR HEALTH,
OUR FUTURE”.
Preventive health
care:
-Nutrition.
-Movement.
-Passion
and Purpose.
-Rest and Relaxation.
-Spirituality.
Impact of optimal
nutrition:
-Immunity
-Sleep Quality
-Growth and Development
-Energy and Endurance
-cognitive function
-Joint health
-Disease
-Fatigue and Tiredness.
FUNCTIONAL FOODS:
-Foods
that included additional benefits beyond those covered by nutrition.
-examples of functional foods are; Fruits: berries, kiwi, pears, peaches, apples,
oranges, and bananas.
Vegetables: broccoli, cauliflower, kale, spinach, zucchini.Nuts: almonds,
cashews, pistachios, macadamia nuts, Brazil nuts. Seeds: chia seeds, flax
seeds, hemp seeds, pumpkin seeds.
FORTIFIED FOODS:
-A food that has extra
nutrients added to it or has nutrients added that are not normally
there.
-Breakfast cereals.
Bread.Eggs, Fruit juice, Soy milk and other milk alternatives, Milk, Yogurt, and
MILLETS A SOLUTION TO AGRARIAN AND
NUTRITIONAL CHALLENGES:
-Sustainable
crop substitutes are needed to meet world hunger (cereal demand) and to improve the income of farmers. The role of millets cannot be ignored
for achieving sustainable means of
nutritional security.
-The demand for food will increase proportionately with the growth in the world
population.
“MILLET A SHRI DANYA AND NOT NIKRISHTA DANYA”.
-Millets are a powerhouse of nutrients.
They have reclaimed their space in the kitchen
of
those more health-conscious. Millets boost your health and improve weight loss, besides being gluten-free. Speak to any
fitness enthusiast, and they will vouch for the miraculous benefits of eating millet.
Processing of millets:
1. Soaking(malting).
2. Germination.
3.
Fermentation.
• Finance Minister Nirmala Sitharaman announced that the year 2022-23 would be the 'International Year of Millets'. "Support will be given for post-harvest
value addition, enhancing domestic consumption and branding millet products
nationally as well as internationally," she said.
Nutraceuticals:
-Nutraceuticals is
a broad umbrella term that is used to describe any product derived from food sources
with extra health
benefits in addition
to the basic nutritional value found in foods.
-the role of nutraceuticals:
=Improves
mental health, builds immunity, supports reproductive health, treats inflammation, improves gut health, and supports cardiac
health.
Mechanism
of neutraceuticals:
A nutraceutical can
be defined as a substance that has a physiological advantage or provides protection from chronic disease.
Nutraceuticals can be used to improve
health, delay the ageing process, prevent chronic disease, increase life expectancy, or support the structure or function of the body.
Youtube link- https://youtu.be/rgwaJg5X1Dw
Nutrition
week Celebrations – day 5
Ms. Yelepu Madhuri, Senior
Manager Innovations hub and operations, Nutrify today
Nutrigenetics and Neutraceuticals: The
next wave riding on personalized Medicine
Genetic guide to good Nutrition
· Need for a personalized nutrition approach:
· -Major factors that substantiate the need
for personalized nutrition:
· Diversity in the human genome effect an
individual’s response to nutrients, nutrient bioavailability and metabolism.
o
Cultural,
economic, geographical and taste perception differences exits among individuals
that significantly affects food choices availability.
o
Malnutrition,
both excess and deficiency will affect gene expression and genome stability
leading to differences in an individual’s physical characteristics during the
various life stages.
o
General
population based dietary guidelines, e.g., recommended dietary allowance (RDA)
or safe upper limits are based on different metabolic outcomes may not.
· From a technical perspective, nutrigenomics
is most useful for dealing with medical and health issues, such as disease
prevention. It is best to focus on the information on nutrigenetics to optimize
overall health and meet the objectives of weight, fitness and body composition.
· Nutrigenetics is the interplay between
nutrition and our own genetics as an individual.
· Nutrigenomics describe the effect of
dietary pattens, calorie restriction and nutrition supplements on gene
expression, thus providing insight into how diet and genotype interactions
affect the individual’s phenotype.
· The ultimate goal of nutrigenomic testing
is to identify sub-groups of populations who may respond to diets differently
or show distinct intolerances to foods and susceptibility of diseases.
DIFFERENCE
BETWEEN NUTRIGENETICS AND NUTRIGENOMICS
WHAT
WE CAN CHANGE IN OUR GENOME
· The nutrients present in food enters
metabolic pathways where they are broken down, modified and converted into
molecules the body can use. One such pathway is responsible for making methyl
groups- important epigenetic tags that silence genes.
· Nutrients from our food are funneled into a
biochemical pathway that extracts methyl groups and then attaches them to our
DNA
PERSONALISED NUTRITION:
THE ROAD TO TAILORED DIETARY ADVICE
· Personalized genotype based nutrition is a
concept that links genotying with specific nutritional advice in order to
improve the prevention of nutrition- associated, chronic diseases.
· Differences in the genetic profile between
individuals and specific ethnic groups affect nutrition requirements, metabolism
and response to nutritional and dietary interventions and this explain the
inter-individual variability of the metabolic response to specific diets. More
specifically, personalized nutrition aims to develop comprehensive, holistic and
dynamic nutritional recommendations based on interacting parameters in a
person’s internal and external environment.
GENES & LACTOSE
INTOLERANCE
· As we all know that lactose is a sugar
(carbohydrate) found abundantly in milk and milk products. All mammals are born
with the ability to digest lactose for the nourishment of newborns until
weaning. It is composed of two simple sugars namely glucose and galactose.
Lactose has some major functions in our body- enhances the absorption of
calcium the only source of galactose a simple sugar which is necessary for good
brain function and a healthy immune system
· Lactose that reaches your small intestine
is broken down into its simpler units by the action of the lactase enzyme. The
expression of lactase in the small intestine usually declines gradually after
weaning resulting in adult mammals gradually losing the ability to digest
lactose. The undigested lactose stimulates the fast growth of gas-producing git
bacteria once it reaches the large intestine causing gastrointestinal symptoms
including abdominal bloating, flatulence and diarrhea.
GENE AND CAFFEINE
SENSITIVITY
Caffeine sensitivity is
determined by the efficiency of the huma body to process and metabolize
caffeine. Sensitivity has more to do with a peron’s unique genetic makeup as
this determines to what degree a given amount to caffeine will affect a person.
The DNA sequence of this gene determines how efficiently a person can
metabolize caffeine and this eliminate it form body.
THE
GENETICS OF BITTER TASTE:
In addition of
determining how an individual responds to an ingested amount of a specific
dietary bioactive, genetic variation can also influence our food preferences
and ingestive amount to determine how individuals respond to ingested food for
specific dietary bioactive compounds. The genetic variations influence food
preferences. Polymorphism in genes involved in flavor perception may decide
this. This variability effects food choices, health status and also decide how
they are prone to chronic diseases.
Hence food intake
decides, health of individuals.
Youtube link- https://youtu.be/gqBXBWa2LJo
VALIDICTORY FUNCTION
CHIEF GUEST- Dr. E.
Harini, HOD, Dept. of Zoology, St. Joseph’s college for Women (A), VsP
Title of lecture- HEALTH
BENEFITS OF EATING FISH
Fish is a source of many
vital ingredients: proteins, carbohydrates, minerals and vitamins, peptides and
lipids and essential fatty acid.
The value of fish
proteins is as high as meat protein. Fish has health benefits with its high-
protein, low-fat content. In particular, white-fleshed fish is lower in fat
than any other sources of animal prtein and oily fish are high in omega – 3
fatty acids. Since the human body must supplu these essential nutrients, fish
are an important part of the diet.
Fish provides all the
essential nutrients, vitamins and minerals. They provide nearly 3.3 billion
people with 20% of average intake of protein.
IMPORTANT AMINOA CIDS
FROM FISH
Histidine- protein
building. Has anti-inflammatory role to help ease joint pain and stiffness and
antifungal functions.
Leucine- increases muscle
mass and contributes to muscle recovery. Helps regulate blood sugar and
supplies energy to body. It is clinically important for would healing and
functioning of brain.
Isoleucine- recommended
for professional athletics, body builders. It boosts up energy levels and
assist in body recovery from sternous exercise. Important for Hb synthesis etc.
Methionine- for treating
liver disorders, wound healing, treating depression etc
Threonine- aids for
production of collagen, elastin and muscle tissue. Supports cardiovascular,
liver, central nervous and immune systems functions etc.
The functions of all
essential amino acids and the type of fish that has them are mentioned.
Fish oil has low
percentage of saturated fatty acids. Unsaturated ones are Omega-3-
polyunsaturated fatty acids- eicosapentaenoic acid (EPA) and docosahexanoic
acid (DHA). They protect heart.
A person should take at
least 2 servings of fish per week. Young girls suffering from acute iron
deficiency must take fish capsules.
ROLE OF EPA AND DPA
They have anti-inflammatory effects- treats
rheumatoid arthritis, swelling and reduces levels of bad cholesterol and treats
cardiovascular diseases
Adults intake- 250 mg and children- 150 mg
VALUED FISH PRODUCTS
Fish sauce
Fish Ham
Fish Balls
Fish meal
Fish cake
Fish biscuit
Fish nuggets
Fish soup
Fish sausages
Fish fingers
Fish noodles
.png)
.png)
.png)
.png)
%20(1).png)
.png)
.png)
.png)
.png)
.png)
%20(1).png)
.png)
.png)
.png)
.png)
.png)
