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NUTRITION

- Sum of all the interactions between the organism and METABOLISM


the food it consumes
- Ongoing chemical process within the body that
- The study of food and how the body makes use of it converts digested nutrients into energy for the
functioning of body cells

FUNCTION OF NUTRITION
DIETETICS
- Maintain life by allowing one to grow and be in a state
of optimum health - The practical application of nutrition including
assessment of nutrition status, recommendation of diets,
nutrition education and the planning and servicing of
NUTRIENTS meals

- Are organic and inorganic substances found in foods


and are required for body functioning
NUTRITIONIST
- A person who specializes in the study of nutrition
Nutrients can be classified according to:
 Function
REGISTERED DIETICIAN
 Chemical properties
- A trainee professional in Dietetics with Bachelors
 Essentiality Degree in Nutrition Science

 Concentration
 BASIC TOOLS IN NUTRITION

NUTRITIVE VALUE A. Food Guides - The Food Pyramid

- The nutrient content of a specified amount of food B. Dietary Standards


C. Dietary Requirements

FOOD D. Recommended Dietary Allowances (RDAs)/


Recommended Energy and Nutrient Intakes
- Is anything which when taken and digested nourishes (RENIs)
the body
E. Food Composition Table
F. Food Exchange List
ABSORPTION
- Passage of digested nutrients through the wall of the
stomach or small intestine into the blood or lymph A. FOOD GUIDES
system
 Translate quantitative nutritional requirements
into simple, practical and non-technical
language using available and common foods of
DIGESTION the country.
- The breakdown of CHO, fats, and CHON into
Monosaccharides, Fatty Acids, and Amino Acids
THE FILIPINO PYRAMID FOOD GUIDE FOR
TODAY'S LIFESTYLE
ENTERAL NUTRITION Your daily eating choices
- Administration of nutrition with liquefied foods into Eat a little Fats, oils, sugar, salt
the gastrointestinal tract via tube
Eat some Fish, poultry, dry beans,
nuts, egg, lean meats, low
MALNUTRITION fat dairy

- Deficiency of the nutrients required for development Eat more Vegetables, green salads,
and maintenance of the human body fruits or juices
Eat most Rice, root crops, corn,
noodles, breads, cereals
Drink a lot Water, clear broth

E. FOOD COMPOSITION TABLE

 Each food item has descriptions and the


equivalent local names followed by its
composition per 100 grams edible portion. The
nutrient contents include: WATER, ENERGY,
PROTEIN, FAT, CARBOHYDRATES,
DIETARY FIBERS, ASH, CALCIUM,
PHOSPHORUS, IRON, RETINOL, BETA-
CAROTENE, TOTAL VITAMIN A,
THIAMIN, RIBOFLAVIN, NIACIN, and

B. DIETARY STANDARD

 These are the compilations of nutrient


requirements or allowances in specific
quantities. They are tentative and may be
changed, as never findings from researches
unveil. ASCORBIC ACID.
C. DIETARY REQUIREMENTS
F. FOOD EXCHANGE LIST
 These are minimum amounts needed for
essential nutrients to attain good health under  Grouping of common foods that have practically
specific for age, sex, weight, physical activity, the same amount of protein, carbohydrate and
physiological conditions, state of health, etc. fat. Within a group, one food item can be
exchange with another provided the specified
D. RECOMMENDED DIETARY ALLOWANCE
serving portion is followed.
 These data consist of the minimum requirements
plus a safety factor called “margin of safety” to
allow for individual variations of body storage,  ENERGY FROM FOODS
state of health, nutrient utilization, and other day  Calorie – standard unit in measuring heat
to day variations within a person.  Kilogram Calorie (Kcal) – unit of energy
commonly used n human nutrition.
 Fuel Factors
Carbohydrates – 4kcal/g
Protein – 9kcal/g
Fats – 9kcal/g
 1 Kcal=1000 calories
b. Fructose – sweetest of simple sugar. Found in
honey, fruits and vegetables
c. Galactose – not found in free foods. Galactose is
a result when the lactose breakdown

DEFINITION OF TERMS **simple sugar are water soluble and quickly absorb
in the bloodstream
 Calorie – fuel potential in a food. One calorie
represents the amount of heat required to raise 2. Disaccharide – “double sugar” made up of 2
one liter of water one degree Celsius monosaccharide
 Malnutrition – is the condition of the body a. Sucrose – ordinary table sugar (glucose &
resulting from a lack of one or more essential fructose)
nutrients or due to excessive nutrient supply b. Lactose - “milk sugar” (glucose &
 Nutrition – study of food in relation to health galactose)
c. Maltose – (malt sugar) is produced during
 Food – is any substance when ingested or eaten
the malting of cereals such as barley
nourishes the body
3. Polysaccharide – “complex sugar” composed of
 Nutrient – is a chemical component needed by
many molecules of simple sugar
the body to provide energy, to build and repair
a. Starch – most important in human. They
tissues and to regulate life process
supply energy for longer period of time.
 Digestion – is a chemical breakdown of food
Starches are not water soluble and require
into smaller components
digestive enzymes called amylases to break
 Absorption – is a process where the nutrients them apart
from foods are absorb by the body into the Ex: rice, wheat, corn, carrots, potatoes
bloodstreams b. Dextrins – formed by the breakdown of
 Metabolism – is a chemical process of starch. Obtained from starch by the
transforming foods into other substance to application of heat or acids and used mainly
sustain life as adhesives and thickening agents
 Enzymes – an organic catalyst that are protein c. Cellulose – non digestible by humans. They
in nature and are produced by living cells. A lower the blood glucose level of people with
catalyst speeds up or slows down chemical diabetes that is composed of glucose units.
reactions without itself undergoing change They form the main constituent of the cell
 Nutritional status – is the condition of the body wall in most plants, and is important in the
resulting from the utilization of essential manufacture of numerous products, such as
nutrients paper, textiles, pharmaceuticals
d. Pectin – sources from fruits and are often
NUTRIRION AND DIET THERAPY used as a base for jellies
e. Glycogen – animal starch
 Nutrition is a vital component to overall f. Hemicellulose – also indigestible, found in
wellness and health agar, pectin, woody fibers, leaves, stems
 Diet affects energy, well being and many g. Insulin – important medicine and nursing as
diseases states it provides test of renal function
FUNCTIONS OF CARBOHYDRATES
1. MACRONUTRIENTS – constitute the bulk of
the food we eat, they provide energy and 1. Main source of energy for the body
chemical building-blocks for tissues 2. Protein sparing action
 Carbohydrates 3. Necessary for normal fat metabolism
 Protein 4. Cellulose stimulate peristaltic movement of
 Fats the gastrointestinal tract
5. Lactose encourage the growth of beneficial
CARBOHYDRATES
bacteria, resulting in a laxative action
- Major source of energy for the body. Consist of 6. Glucose is the sole source of energy in the
60-100% of calories, 1 gram of carbohydrates brain
contains 4 calories
SOURCES OF CARBOHYDRATES
- Made of carbon, hydrogen and oxygen with the
general formula of Cm(H20)n 1. Whole grains
2. Sweet potatoes and white potatoes.
CLASSIFICATION OF CARBOHYDRATES
Bananas and dried fruits
Simple carbohydrates 3. Milk (lactose)
4. Sugar, sweets, honey, maple sugar
1. Monosaccharide – “simple sugar” is the
simplest form of sugar COMMON DISEASES
a. Glucose – “blood sugar” (usually found in
- Overweight
grapes, corn and blood)
- Diabetes - agra seizure
- Tooth decay
- Depressed appetite  Deficiency symptoms:
- Diarrhea, abdominal pain, vomiting
- Inflamed, swollen, smooth, bright
red tongue
Cancer deficiency - Depression, apathy, fatigue, loss of
memory,
1. Ketosis – disease caused by lack of
carbohydrates in which the acid Bilateral symmetrical rash (sunlight exposure of
level of the body is raised pellagra)
2. Protein energy malnutrition
a. Kwashiorkor – pretein def.  Toxicity Symptoms
b. Marasmus – calorie def. - Painful flush, hives, and rash
3. Low blood sugar level (“niacin flush”)
- Excessive sweating
B-COMPLEX VITAMINS
- Blurred vision
 B1 or thiamine - Liver damage
 B2 or riboflavin - Impaired glucose tolerance
 B3 or niacin
 B5 or panthothenic acid
 B6 or pyridoxine  PANTOTHENIC ACID (B5)
 B12 or cobalamine
 Folic acid Adequate intake (AI)
 Legumes  Adults: 5 mg/day
 Meats
 Grain products Deficiency symptoms

 Vomiting, nausea, stomach cramps


 Insomnia, fatigue, depression, irritability,
 THIAMINE (B1)
restlessness, apathy
Deficiency disease – beriberi  Hypoglycemia, increased sensitivity to insulin
- Wet with edema
- Dry with muscle wasting
 RIBOFLAVIN (B2)
Deficiency disease - riboflavinosis  PYRIDOXINE
 Other names
RDA - Pyridoxal
- Men: 1.3 mg/day - Pyridoxamine
- Women: 1.1 mg/day
RDA
Chief functions in the body – used in energy
metabolism - Adults ( 19-50 years): 1.3 mg/day
- Upper level for adults: 100 mg/day

Deficiency symptoms: Scaly dermatitis


 NIACIN (B3)
Other names
 COBALAMIN (B12)
- Nicotinic acid
- Nicotinamide Deficiency disease: pernicious anemia
- Niacinamide
Blood cells in pernicious anemia (megaloblastic).
RDA Megaloblastic cells are slightly larger than normal red
blood cells, and their shapes are irregular.
- Men: 16 mg/day
- Women: 14 mg/day
- Upper level for adults: 35 mg/day
 FOLATE
 Other name
 Deficiency disease:
- Folic acid
- pellagra
- Folacin
- pellis-skin
- Pteroylglutamic acid (PGA)  RETINOL (VITAMIN A)
 Deficiency symptoms 3 forms in the body
- Anemia
 retinol
Other Vitamin B Deficiencies  retinal
 Glossitis – swollen tongue  retinoic acid
 Cheilosis – ulceration near mouth - collectively known as retinoids
 found in food derived from animals
 ASCORBIC ACID (VITAMIN C)  it is indispensible for normal vision
 it contributes to the production of retinal
RDA
pigments which are needed for vision lights
 Men: 90 mg/day
Deficiency: predominantly ocular
 Women: 75 mg/day
 Smokers: + 35 mg/day - Nightblindness, xeropthalmia
 Upper level for adults: 2000 mg/day
Vitamin A toxicity
Chief function:
 yellow skin: too much beta-carotene
 Collagen synthesis - excess stored under skin in fat
 Strengthens blood vessel walls, forms scar  weaken bones
tissue, provides matrix for bone growth
 Antioxidant found in:
 Thyroxin synthesis – helps prevent goiter  colorful vegetables like Apricots, Cantaloupe,
 Amino acid metabolism Carrots, Squash, Spinach, Broccoli, Liver
 Strengthens resistance to infection
 Helps in absorption of iron
 CALCIFEROL (VITAMIN D)
Deficiency diseases: scurvy  The nutritionally important forms of Vitamin D
 Scorbutic gums. Unlike other lesions of the in man are Calciferol (Vitamin D2) and
mouth, scurvy presents a symmetrical Cholecalciferol (Vitamin D3)
appearance without infecton.  Intestine: Promotes intestinal absorption of
 Pinpoint hemorrhages. Small red spots appear in calcium and phosphorus
the skin, indicating spontaneous bleeding  Bone: Stimulates norma; mineralization,
internally. enhances bone reabsorption, affects collagen
maturation
 Kidney: increases tubular reabsorption of
 WATER SOLUBLE VITAMINS phosphate
 Vitamin B-Complex
Deficiency of Vitamin D
- Thiamin (vitamin B1)
- Riboflavin (vitamin B2)  Rickets – in children
- Niacin (nicotinamide, nicotinic acid) - Sign of rickets: soft spot on baby’s
- Vitamin B6 (pyridoxine, pyridoxal, head is slow to close, bony
pyridoxamine) necklace, curved bones, big, lumpy
- Folacin (folic acid) joints, bowed legs (knees bent out)
- Vitamin B12  Osteomalacia – in adults
 Vitamin C  Calcification – hardening of tissue or other
material by the deposition of or conversion into
calcium carbonate or some other insoluble
calcium compounds
 FAT SOLUBLE VITAMINS
 Vitamin A (carrots, bell peppers, fish, egg, milk) Vitamin D
 Vitamin D (legumes, milk, fish, cheese, cereals)
Sources:
 Vitamin E (vegetable oils, corn, almonds)
 Vitamin K (food sources of vitamin K include - fortified food: milk, margarine,
cabbage, cauliflower, spinach and other green, cereals, beefs, eggs
leafy vegetables, as well as cereals) - sun
 10-15 minutes several times
a week
 Dark pigmented skin needs  Liver is also high in Vitamin K.
more -3 hours = 30 minutes

 WATER
- Essential for life.
- Drink 6 to 8 glasses daily
- All non caffeinated beverages
- Fruit juice
- Soups
- Milk
- Represents 75% of the brain
- Regulates body temperature
 ALPHA TOCOPHEROL (VITAMIN E) - Represents 92% of the blood
 Antioxidant - Eliminates toxins
- Defender against free radicals and - Represents 22% of the bones
prevents the oxidation of the - Protects and lubricates the joints
polyunsaturated fatty acids - Transports nutrients and oxygen to the cells
 may reduce the risk of heart disease - Production of oxygen for breathing
 deficiencies - Helps transform nutrients into energy
- rare - Protects and hydrates the organs
- Helps the body to absorb nutrients
- erythrocyte hemolysis
- Represents 75% of the muscles
 preemies – destruction of red blood cells
 it protects the lungs from air pollutants
 FIBER
- Comes from plant sources
 PHYTOMENADIONE (VITAMIN K) - Healthy digestive system
 toxicity - Lowers cholesterol
- rare - Whole grains
- Fruit
- may interfere with blood-clotting
- Vegetables
mechanisms of vitamin K
- Beans and Legumes
 widespread in food
- easily destroyed by heat processing
so fresh or lightly processed foods  VARIABLES WHICH AFFECT NUTRIENT
are the most desirable sources NEEDS:
1. Age
Vitamin K
2. Gender
 aids in blood clotting 3. Activity Level
 deficiency causes hemorrhagic disease 4. Climate
5. Health
 toxicity
6. State of Nutrition
not common
 sources
- made by bacteria in GI tract
 10 DIETARY GUIDELINES:
- absorbed and stored in the liver 1. Aim for a health weight
2. Be physically active each day
 Reasons why babies are given menadione: 3. Let the pyramid guide your choices
1. Babies GI tract are sterile. 4. Choose a variety of grains daily, especially
2. A baby may not be fed a good source of Vitamin whole grains
K. 5. Choose a variety of fruits and vegetables daily
6. Keep food safe to eat
 Breast Milk – a power source of Vitamin K than 7. Choose a diet that is low in saturated fat and
cow’s milk. cholesterol and moderate in total fat
8. Choose beverages and foods to moderate your
 Vitamin K Toxicity: intake of sugars
9. Choose and prepare food with less salt
- Red cell hemolysis 10. Individuals over 21 who drink alcohol beverages
- Jaundice = caused by spillover of bile pigments should do so in moderation
from the liver to the circulation.
- Brain damage
 HOW DIET RELATES TO HEALTH AND
DISEASE?

 BALANCED DIET – supports growth,


maintenance and repair of the body, improves
immunity, prevents and treats diseases.
 A POOR DIET – malnutrition, (deficiencies,
imbalances, excesses) chronic diseases, (heart
disease, diabetes, some kinds of cancer, adult
bone loss, etc)

 FOOD GUIDE PYRAMID – A GUIDE TO


DAILY FOOD CHOICES
- Fats, 25g
- Milk, 100g; Beans 50g
- Meat 50-100g, Fish 50g, Eggs 25-50g
- Vegetables 400-500g, Fruit 100-200g
- Grains 300-500g

1. GENERAL DIETS
a. Regular/ Full Diet – a diet that provides the
recommended daily allowances of nutrients and
includes all foods.

b. High Fiber Diet – recommended to reduce the


risk of cancer, help in weight loss, regulate
blood glucose and control blood cholesterol.
- Orange/ Pineapple juice, Fresh Carrots,
Broccoli, tea, Soft-cooked Egg, Milk
- It is indicated for: constipation, irritable bowel
syndrome, diverticular disease

c. Vegetarian Diets – (none)

d. Therapeutic Diets – are based on the basic diets


and used as treatment by adjusting total energy
and certain nutrients.

 MODIFIED DIETS IN CONSISTENCY


a. Clear Liquid Diet – serve the primary function
of providing fluids and electrolytes to prevent
dehydration.
- Foods that are transparent to light: Gelatin, Tea,
Broth, Juice, Popsicle, Water

b. Full Liquid – includes both clear and opaque


liquid foods and those that liquefy at a room
temperature.
- May be used after clear liquid diet or for those
persons after surgery or for those who are unable
to chew or swallow.

c. Cold Liquid
d. Soft Bland
e. Mechanical Soft
f. Bland
g. Residue Restricted
h. Low Fiber

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