Fundamentals of

Nutrition
 Nutrition includes all body processes
relating to food. These include digestion,
absorption, metabolism, circulation, and
elimination.

 These processes allow the body to use

food for energy, maintenance of health,
and growth.
Fundamentals of
Nutrition
 Nutrition plays a large role in determining
height, weight, strength, skeletal and
muscular development, resistance to
disease, appetite, mental ability, and
emotional and psychological health.

 The immediate effect of good nutrition

include a healthy appearance, a good
attitude, proper sleep and bowel habits, a
high energy level, and freedom from anxiety
Good nutrition may prevent or
delay diseases or conditions
such as:
1. Hypertension: High blood pressure, caused by
an excess amount of fat or salt in diet.
2. Atherosclerosis: arteries are narrowed by
accumulation of fatty substances on their inner
surfaces.
3. Osteoporosis: bones become porous (full of
tiny openings) and break easily. One cause is
long term deficiency of Calcium, Magnesium,
and Vitamin D.
4. Malnutrition: state of poor nutrition, may be
caused by poor diet or illness. Symptoms
include fatigue, depression, being over weight
or under weight, poor muscular and skeletal
development.
 Essential Nutrition
1. Carbohydrates: provides heat and energy;
supply fiber for good digestion and elimination.
2. Lipids (fats): provides fatty acids needed for
growth and development; provides heat and
energy.
3. Proteins: build and repair body tissue; provide
heat and energy, help produce antibodies.
4. Vitamins: regulate body function; build and
repair body tissue.
5. Minerals: regulate body function; build and
repair body tissue.
6. Water: carries nutrients and waste to and from
body cells; regulates body function.
Utilization of Nutrients
 I. Digestion:
is the process by which the body breaks down food into
smaller parts, changes the food chemically, and moves
the food through the digestive system.
 There are two types of digestive action:
1. Mechanical: food is broken down by the
teeth and moved through the digestive
tract.
2. Chemical: food is mixed with digestive juices
secreted by the mouth, stomach, small intestine, and
pancreases. The digestive juices contains enzymes,
which break down the food chemically so the nutrients
can be absorbed into the blood.
Cont.’ Utilization of
Nutrients
 II. Absorption:
After the food is digested, absorption
occurs. Absorption is the process in which
blood or lymph capillaries pick up the digested
nutrients. The nutrients are then carried by the
circulatory system to every cell in the body.

Most absorption occurs in the small

intestine, but water, salts, and some vitamins
are absorbed in the large intestine.
 Metabolism
 This is the process in which nutrients are
used by the cells for building tissue,
providing energy, and regulating various
body functions.
 During this process, nutrients are combined
with oxygen, and energy and heat are
released.
 The body needs energy continuously, so it
stores some nutrients for the future use.
These stored nutrients are used to provide
energy when food intake is not adequate for
energy need.
Maintenance of Good
Nutrition
 The Food Guide Pyramids contains
the five major food groups.
 Sound and sensible nutritional principles
can be found in the booklet published by
the USDA and entitled Nutrition and
Your Health: Dietary Guidelines .

1. Eat a variety of food.

2. Maintain healthy weight.
3. Choose a diet low in fat and cholesterol.
4. Choose a diet with plenty of vegetables,
fruits and grain products.
5. Use sugar in moderations.
6. Use salt and sodium only in moderation.
Therapeutic Diets

 Therapeutic Diets are modifications

of the normal diet.
 They are used to improve specific
health conditions.
 An understanding of these diets will
allow the health care worker to
encourage patients to follow
prescribed diets.
 They are normally prescribed by a
doctor and planned by a dietitian.
Therapeutic Diets

 Regular Diet: is a balanced diet usually used

for the ambulatory patient. At times, it has a
slightly reduced calorie content.

 Liquid Diet: are nutritionally inadequate and

should be used for short periods of time. These
diets may be used after surgery, for patients
with digestive problems, replace fluids lost by
vomiting or diarrhea, or after facial surgery.
Therapeutic Diets
 Soft Diet: foods must require little chewing
and can be easy to digest. This diet may be
used following surgery, or for patients with
infection, digestive disorder, or chewing
problems.

 Diabetic Diet: is used for patients with

diabetes mellitus. The body does not produce
enough of the hormone insulin to metabolize
carbohydrates. Patient are allowed a certain
number of items from each food group list
according to their individual needs.
Therapeutic Diets

 Fat-Restricted Diets: are also

called low fat diet. This diet is used
for obese patient or patients with
gall-bladder and liver disease or
atherosclerosis.
 Low-Cholesterol Diet: restricts
foods containing cholesterol. Used
for patients with atherosclerosis and
heart disease.
 Therapeutic Diets
 Protein Diet: include both low-protein
diet and high-protein diet. Protein rich
foods include meats, fish, milk, cheese,
and eggs.
-low protein diets are ordered for
patients with certain kidney or renal
diseases and certain allergic conditions.
-high protein diets are ordered for
children, for pregnant or lactating
woman, for patients suffering from
burns, fevers, or infections.
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