Concepts and Terms

What is Nutrition?

the science of food, the nutrients and the substances therein, their action, interaction, and balance in relation to health and disease, and the process by which the organism ingests, absorbs, transport, utilizes, and excretes food substances----The Council on Food and Nutrition of the
American Medical Association

Study of food and how the body makes use of it. It is not only concerned with the quantity and quality of the food one eats but the process by which one receives and utilizes the food in the body for growth and renewal as well as maintenance of the different body functions---- Maria Lourdes C. Caudal

NUTRITION is the study of food and health. FOOD anything which when taken and digested nourishes the body - is a basic need of humans:
Food security Food insecurity

Adequate, optimum and good nutrition are expressions used to indicate that the supply of the essential nutrients is correct in amount and proportion Nutritional status - is the state of our body as a result of the foods consumed and their use by the body. Nutritional status can be good, fair or poor The WHO (World Health Organization) has defined health as the state of complete physical, mental and social well-being and not merely the absence of disease or infirmity

Malnutrition (poor nutrition) can result from poor diets and from disease states, genetic factors, or combinations of these causes. Primarily be due to insufficient supply of one or more essential nutrients Secondary, which means it results from an error in metabolism, interaction between nutrients or nutrients and drugs used in treatment

Physiological functions provide energy, build the body, regulate body activities, resistance to disease Social Functions Feast; expression of love, friendship and acceptance Psychological Functions satisfying physical, social and emotional needs

Diet refers to whatever you eat and drink each day. Thus it includes the normal diet you consume and the diet people consume in groups (hostel diet). Diet may also be modified and used for ill persons as part of their therapy (therapeutic diets)

a unit of measure of the amount of energy supplied by food (also known as a kilocalorie.) By-products when CHON,CHO, fats are oxidized in the body
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kcal is the heat energy required to raise the temperature of 1 kilogram of water by 1 degree centigrade

Metabolismos (Gk) to change or alter The chemical process of transforming foods into complex tissue elements and transforming complex body substances into simple ones, along with the production of heat and energy. Energy is the force or power that enables the body to do its work Deals with the chemical energy locked in foodstuffs by reason of the chemical process

The measure of energy needed by the body at rest for all its internal chemical activities Basal Metabolic Rate the rate of basal metabolism in a given person at a given time and situation

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Subject must be in fasting or postabsoptive state at least 12 hours Subject must be awake, lying quietly, free from physical fatigue Environmental temperature should be bet. 20-25 C

Methods
Rule of thumb (M) 1 kcal/kg/hr; (F) 0.9 1 kcal/kg/hr Harris-Benedict wt, ht, age, sex

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Ador Dionisios method

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Ht for every 5 ft, allow 100 lbs for F and 110 lbs for M
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For each additional inch, allow 2 lbs each

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Age for every 5 yrs bet 25-50 yrs, allow 2 lbs additional

Tannhausers method
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Ht in cm 100 cm Take 10% of remainder and subtract answer from remainder

The ratio of weight to height BMI = wt in kg ht (m)2 Interpretation ;

16-24.9 = Normal 25- 29.9 = overweight 30-39.9 = obese 40 > = extremely obese

The recognition of the role of nutrition in preventing disease or illness The concern for adapting food patterns of individuals to their nutritional needs within the framework of their cultural, economic and physiological situation and style The awareness of the need in specified disease states to modify nutritional factors for therapeutic purposes

NUTRIENTS are chemical substances found in food that are used by the body for growth and health. The six categories of NUTRIENTS are:

CARBOHYDRATES PROTEINS FATS VITAMINS MINERALS WATER

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As to Function nutrients form tissues, furnish heat As to Chemical Properties either organic or inorganic As to Essentiality significant contribution to the bodys physiological functioning As to Concentration some are needed in large amount than others

Carbohydrates are substances in food that consist of a single sugar molecule or of multiples of them in various forms.

Simple sugars are the most basic types of carbs such as glucose (blood sugar), sucrose (table sugar), lactose (milk sugar, and fructose (fruit sugar). Starches are complex carbohydrates consisting primarily of long, interlocking chains of glucose units.

Proteins are substances in food made of amino acids.

Amino acids are specific chemical substances (the building blocks) from which proteins are made. Of the 20 amino acids, nine are essential (required in your diet.)

Fats are substances in food that are soluble in fat and not water.

Saturated fats are found primarily in animal products, such as meat, butter, and cheese, and in palm and coconut oil. Diets high in saturated fat may elevate blood cholesterol. Unsaturated fats are found primarily in plant products such as vegetable oil, nuts, and seeds. Unsaturated fats tend to lower blood cholesterol levels. Essential fatty acids are two specific types of unsaturated fats that are required in the diet.

Cholesterol is a fat-soluble, colorless liquid found in animals but not plants. It can be manufactured by the liver.

Vitamins are chemical substances found in food that perform specific functions in the body. Humans require 13 different vitamins in their diet.

Minerals are chemical substances that make up the ash that remains when food is completely burned. Humans require 15 different minerals in their diet.

Water. Most individuals need about 10 cups (8 ounces) of water each day from food and fluids. Function: Assists with the transport of materials in the body by making up most of the liquid part of blood (plasma), helps regulate body temperature, and helps break down food in the digestive system Food sources: vegetables, fruit, milk

Carbs, proteins, and fats supply calories and are called the energy nutrients (the bodys only sources of fuel.) Vitamins, minerals, and water are chemicals needed for the conversion of carbs, proteins, and fats into energy and for the building and maintenance of muscles, blood components, bones, and other parts of the body.

OTHER SUBSTANCES IN FOOD

Phytochemicals are chemical substances found in plants such as broccoli, spinach, carrots, mushrooms, onions, lettuce, etc. that help reduce the risk of developing certain types of cancer, heart disease, infections, and other disorders. These substances act as antioxidants to protect cells.

NUTRIENTS PROVIDED BY THE DIET

Essential nutrients are those that the body cannot make but must be obtained in the diet. Examples include: vitamins, iron, calcium, etc. Nonessential nutrients are manufactured by the body from components of food in our diet. Cholesterol, creatine, glucose, etc. are examples.

Please Note:

Essential and nonessential nutrients are both required for growth and health. Lack of essential nutrients will cause a dietary deficiency disease. (Scurvy is a disease caused by a Vitamin C deficiency in the diet.) No cholesterol in the diet does not cause a cholesterol deficiency because the liver produces cholesterol.

ESSENTIAL NUTRIENT REQUIREMENTS

Recommended Dietary Allowances (RDAs) are the most widely used standard for identifying desired levels of essential nutrient intake in healthy people. Dietary Reference Intakes (DRIs) are the updated and research driven version of the RDAs.

ADDITIONAL NUTRITION CONCEPTS

Health problems related to nutrition originate within the cell. Poor nutrition can result from both inadequate and excessive levels of nutrient intake. Humans have adaptive mechanisms for managing fluctuations in nutrient intake.

Some groups of people are at higher risk of becoming inadequately nourished than others.
Women who are nursing or breastfeeding Infants Growing children

The frail elderly

The ill or infirmed Those recovering from illness

Poor nutrition can influence the development of certain chronic diseases (slow developing, long-lasting diseases that are not contagious.)

Heart disease Hypertension (high blood pressure) Cancer Osteoporosis

Adequacy, variety, and balance are key characteristics of a healthy diet.

Nutrient dense foods contain relatively high amounts of nutrients compared to their calorie value.

Examples include: broccoli, collards, bread, cantaloupe, and lean meats. Empty calorie foods provide an excess of calories in relation to nutrients. (Examples include sugared soft drinks, candy, table sugar, etc.)

Regulated by the hypothalamus Feeding center Satiety center Meal size and composition Macronutrients in the blood Hormones

There are no good or bad foods.