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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
Concentration
BASIC TOOLS IN NUTRITION
- 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
B. DIETARY STANDARD
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
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?
1. GENERAL DIETS
a. Regular/ Full Diet – a diet that provides the
recommended daily allowances of nutrients and
includes all foods.
c. Cold Liquid
d. Soft Bland
e. Mechanical Soft
f. Bland
g. Residue Restricted
h. Low Fiber