Cinconiegue, Maryrose C.

1C Pharmacy

NUTRITION
- science that deals with the process by
which components of food are made available
for an organism for:
meeting energy requirements, building
and maintaining
maintaining an optimum function state

I. CARBOHYDRATES
+ prime importance in diet
+ Food Sources:
Starches (plain cooked rice, maize, bihon,
puto)
Root crops (camote, cassava, gabi, potato)
Fruits; sugar
Vegetable (upo, beets, carrots, patani,
batao)
+ providing the:
- major source of energy intake (40-80%
of total energy intake for Filipinos) for work and
development because of the following reasons:
1. Carbohydrates are readily available being
widely distributed in a variety of easily grown
plants such as grains, vegetables and fruits.
2. The cost in the total food budget is relatively
small.
3. Provides quick and sustained body fuel from
rapid oxidation of starches and sugars yielding
the needed body heat and energy with CO
2
and
water as end products (TCA).
+ RDA (Required Daily Allowance)
= 55% - 70% of TCA
+Energy yield = 4kcal/g
II. FATS
+ Food Sources:
Saturated Fatty Acids animal source like
meat, eggs, milk fat
Unsaturated Fatty Acids plant source like
vegetable oil (olive oil, peanuts,
almonds, avocado oil)
+ Functions:
- source of fuel for the body to store
and burn as needed for energy
- spares protein from being used for
energy (like carbohydrates)
- dietary vehicle for vitamins A, D, E, K
- controls body temperature
- protection against injury
+ RDA = 20% - 30% of TCA
+ Energy yield = 9kcal/g

III. PROTEINS
+ Food sources:
Animal source fish, meat, poultry and
other internal organs, seafoods (crabs, shrimps,
shellfish)
Plant foods dried beans, mongo, soybean,
garbanzos, peanuts, beans, buts, rice and bread
+ Energy yield = 4kcal/g

NUTRITIONAL STATUS
Body Mass Index (BMI no unit)
Cinconiegue, Maryrose C.
1C Pharmacy

- shows body weight adjusted for height
- calculated with simple math using inches and
pounds, or meter and kilograms
+ for Adults aged 20 years and older, BMI fall
into one of these categories:
- underweight
- normal
- overweight
- obese
BMI = [(lbs / in
2
) x 703]
BMI = (kg / m
2
)
BMI = [(kg / cm
2
) x 10,000]
INTERPRETATIONS:
BMI WEIGHT STATUS
Below 15 Emaciated or Skinny
15 18.5 Underweight
18.6 24.5 Normal
25 29.9 Overweight
30 39.9 Obese
40 or more Morbidly obese

Desirable Body Weight (DBW kg)
- determination
- the basis in the calculation of TER or TCA, not
the actual weight
TER = Total Energy Requirement
TCA = Total Caloric Allowance
- it can be determined by:
a. Height weight tables of FNRI
b. Modified Tannhausers method in the
absence of height-weight tables
DBW(kg) = (ht in cm 100) [ 10% x (ht in cm
100)]
c. NADP Formula
males 5ft, 112 lbs 4lbs for every inches
above (below) 5ft
females 5ft, 106 lbs 4lbs for every inches
above (below) 5ft
[(Actual wt DBW) / Actual wt] x 100
INTERPRETATIONS:
Wt > 20% above DBW Obese
Wt > 10% - 20% above
DBW
Overweight
Wt 10% above DBW Normal
Wt > 10% below DBW Underweight

DETERMINATION OF TER OR TCA
+ Functional Method
TCA or TER = BMR + PA + SDA

Basal Metabolic Rate (BMR)
- minimum amount of energy needed to
maintain the vital process of life under basal
condition
- 1kcal/kg of body weight / hour unit
BMR = 1kcal/kg x DBW x 24 hours

Physical Activity (PA)
Cinconiegue, Maryrose C.
1C Pharmacy

+ Hospital patient = 10%
+ Sedentary (mga tambay) = 30%
+ Light (clerks, typist) = 50%
+ Moderate (student, housewife, jeepney
driver, shoemaker, fisherman) = 75%
+ Heavy (construction worker) = 100%
PA = BMR x %PA classification

Specific Dynamic Action (SDA)
- Thermogenic Effect of Blood
- the energy required for digestion, absorption,
transport and utilization of food
SDA = (BMR + PA) x 0.06 ( > 12 yrs)
x 0.15 ( < 12 yrs)

+ To lose 1 lb/week, subtract 500kcal from the
calculated TCA
+ To gain 1 lb/week, add 500kcal from the
calculated TCA