Principles of Nutrition & Food Relation

to Health Maintenance and Disease

Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

NUTRITION CONCEPTS and PRINCIPLES

 All of the processes involved in consuming and utilizing food for energy, maintenance, and growth.
A. NUTRITION

 The study of food in relation to health of an individual, community, or society

 The process through which food is used to sustain life and growth
 The science of food, the nutrients and other substances, their actions, interactions, and balance in relation to health and disease
 The processes by which organisms ingest, digest, absorb, transport, utilize, and excrete food substances
o FOOD
 Any substance that when metabolized, provides energy to build/repair tissues and to regulate life processes
o CALORIC CONTENT
 Measure of the amount of energy that food can supply to the body
o KILOCALORIE
 Calories (1,000 calories or kcal)
 The amount of energy/heat needed to raise 1g of water to 15-16 °C
o NUTRIENT
 Needed by the body to perform the general functions (body-building, furnish energy, and regulatory)
o NUTRITIVE VALUE
 The nutritive content of a specific amount of food
o DIET
 The usual intake or normal eating pattern
 Normally, people eat 3 meals a day, but Filipinos eat 5 to 6 times a day
 The Six Essential Nutrients
1. Water
2. Carbohydrates
3. Fats
4. Proteins
5. Vitamins
6. Minerals
o GENERAL FUNCTIONS
1. BODY-BUILDING: water, protein, fat, CHO, minerals
2. FURNISHING ENERGY: CHO, CHON, Fat
3. REGULATORY: water, carbohydrates, fats, proteins, vitamins, minerals
Any fruit or 100% fruit juice counts as part of the Make at least half your grains
Fruit Group. Fruits may be fresh, canned, whole.
frozen, or dried, and may be whole, cut-up, or
pureed
Get your calcium-rich foods.

Vary your veggies

Dark green veggies
Starchy veggies
Red & orange veggies
Beans and peas Go lean with protein
Other veggies

 NUTRIENT CLASSIFICATION
1. Functions – body-building, regulation, energy-giving
2. Chemical Nature – organic (protein, fat, carbohydrate, vitamins); inorganic (water & minerals)
3. Essentiality – all six major nutrients are essential physiologically, but some are dietary essential
4. Concentration
a. Macronutrients – >0.005% of weight
b. Micronutrients – <0.005% of weight

[BANAN, DAYAO, TRIA] | 1

Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

B. Nurse’s Roles & Responsibilities in Promoting Nutrition

 Nutrition Assessment
 Nutrition Planning
 Nutrition educator, coordinator, case manager
 Nutrition monitor & evaluator
C. HUMAN NUTRITION

 Provision to obtain the essential nutrients necessary to support life and health
 In general, people can survive for 2-8 weeks without food, depending on stored body fat and muscle mass
 NUTRITURE
 Body condition resulting from utilization of essential nutrients
 GOOD NUTRITION
 Adequacy of supply of essential nutrients that are efficiently utilized by the body for optimum health
 POOR NUTRITION
 A chronic problem linked to poverty, poor nutrition understanding and practices, and deficient sanitation and food
security
 MALNUTRITION
 Condition resulting from lack or excessive supply of essential nutrients
 Globally, provides many challenges to individuals and societies
 Its consequences are immense contributors to deaths and disabilities worldwide
o PRIMARY FACTORS
- Faulty diet due to lack of information
- Limited supply
o SECONDARY FACTORS
- Reduced supply of nutrients beyond the mouth
 Lack of proper nutrition contributes to the following:
- Worse class performance
- Lower test scores
- Less successful students
- Less productive and competitive economy
 Promoting good nutrition:
- Helps children grow
- Promotes human development
- Advances economic growth and eradication of poverty
D. DIETARY GUIDELINES

 Eat a variety of foods

 Maintain or improve your weight
 Be physically active everyday
 Eat diet low in trans-fat, saturated fat, and cholesterol
 Eat plenty of vegetables, fruits, and grains
 Use sugars, salt, and sodium in moderation
 If you drink alcohol, do so in moderation
E. FOOD GUIDE PYRAMID

 HEALTHY EATING PYRAMIDS (in general):

 Daily exercise & weight control
 Whole grains at most meals
 Vegetables in abundance
 Fruits 2 – 3 times/day
 Nuts & legumes 1 – 3 times/day
 Fish, poultry, & eggs 0- 2 times/day
 Dairy or calcium supplement 1 – 2 times/day
 White rice, white bread, potatoes, pasta, sweets, red meat, butter sparingly
 Alcohol in moderation

[BANAN, DAYAO, TRIA] | 2

Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

 DAILY NUTRITIONAL GUIDE PYRAMID FOR FILIPINO LACTATING WOMEN

 DAILY NUTRITIONAL GUIDE PYRAMID FOR FILIPINO PREGNANT WOMEN

[BANAN, DAYAO, TRIA] | 3

Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

 DAILY NUTRITIONAL GUIDE PYRAMID FOR OLDER

PERSONS (60 – 69 years old)

 DAILY NUTRITIONAL GUIDE PYRAMID FOR FILIPINO

CHILDREN (13 – 19 years old)

 DAILY NUTRITIONAL GUIDE PYRAMID FOR

FILIPINO ADULTS (20 – 39 years old)

 DAILY NUTRITIONAL GUIDE PYRAMID FOR FILIPINO

CHILDREN (7– 12 years old)

[BANAN, DAYAO, TRIA] | 4

Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

 DAILY NUTRITIONAL GUIDE PYRAMID FOR FILIPINO CHILDREN (1 – 6 years old)

EQUIVALENTS OF ONE SERVING PORTION OF COMMON FOODS

Fats and Oils 1 tsp coconut oil (5g)

1 Tbsp coconut cream
1 tsp margarine/butter
2 tsps. peanut butter
1 tsp mayonnaise
Sugar / Sweets 1 tsp sugar (5g)
1 tsp honey
1 tsp fruit flavored drink (powder)
2-3 tsps. fruit flavored drink (concentrate)
1 pc hard candy
1/5 glass soft drink/ flavored drink
2 tsp jam/ jelly/ preserves
Fish, Shellfish, 1 pc medium size fish
Meat & Poultry 1/3 cup shellfish, shelled
3 cm cube cooked pork/ beef/ chicken
Egg, Dried Beans 1/3 cup cooked dried beans/ nuts
and Nuts 1/2 cup tofu
1 piece tokwa
1 piece chicken egg
1 slice cheese
Milk and Milk 1 glass whole milk
Products 1/2 cup evaporated milk diluted with 1/2 glass water
4 Tbsps. powdered whole milk diluted to 1 glass of water
Vegetables 1 serving of leafy vegetables = 1 cup raw or 1/2 cup cooked
1 serving of other vegetables = 1 cup raw or 1/2 cup cooked
Fruits 1 serving of vit-C-rich fruits = 1 med sized fruit or 1 slice of a big
fruit
1 serving of other fruits = 1 med sized fruit or 1 slice of a big fruit

[BANAN, DAYAO, TRIA] | 5

Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

Rice, Corn, Root 1 cup cooked rice = 4 slices of loaf bread

Crops, Bread and = 5 pcs small pan de sal
Noodles = 1 cup of corn
= 2 slices/pieces of puto
= 2 cups of noodles
= 1 cup of yellow kamote

F. FACTORS AFFECTING NUTRITION

 AGE
 Quality and quantity of food intake vary according to age
 In kids: food consumption are not as restricted as with older ages
 GENDER
 Males consumes more food
 Females: fats are deposited into the hips
 BELIEFS AND PREFERENCES
 Economic & social status
 Work/activities
 Individual likes and dislikes
 Beliefs about foods
o vegetarianism, veganism
 Fad diets
 RELIGIOUS PRACTICES
 Christianity
o Catholics
o Eastern Orthodox
o Mormons
o Seventh Day Adventists
o Iglesia Ni Cristo
 No dinuguan
 Islam
o No pork or alcohol
o Daylight fasting during Ramadan
 ETHNICITY AND CULTURE
 Native American
o starches: corn, rice
o fruits: berries
o veggies: mushrooms, roots
o Meats: seafood, nuts
o Milk: little used
o High incidence of lactose intolerance
o Encourage roiled, poached, steamed meats
 U.S. Southern
o starches: biscuits, potatoes
o fruits: melons, peaches, bananas
o veggies: okra, tomatoes, cabbage
o Meats: pork, chicken, fish
o Milk: milk, ice cream
o Many foods fried, cooked with flour and lard
 Mexican
o starches: corn products, tortillas
o fruits: few
o veggies: chili peppers, tomatoes, onions
o Meats: beef, poultry, eggs, pinto beans
o Milk: cheese; rarely drink milk
 LIFESTYLE
 Personal preferences
 Medications & therapy
o In patients undergoing chemotherapy or radiation therapy, food may taste bland
because of their treatments
o Use plastic utensils for patients undergoing therapies because mapakla lasa ng
metal
[BANAN, DAYAO, TRIA] | 6
Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

 Health
o
GI disorders, viruses, oral ulcers (pag may singaw, limited kinakain because
masakit)
 ALCOHOL, ADVERTISING, & PSYCHOLOGIC FACTORS
 Alcohol intake
o Can depress appetite
o Abuse can lead to malnutrition (esp. Vit B)
 Advertising
o May influence food choices
 Psychologic factors
o Overeat vs. Don’t eat when stressed/ depressed

G. NUTRITION THROUGH THE LIFE CYCLE

 Young & Middle Adult

o Lifetime nutrition pattern starts in young adulthood
o Nutrient requirements change very little
o Females need to maintain/increase intake of Vit. C , Vit D, & calcium; & maintain intake of iron
o Basal metabolism decreases 2-3%/decade after age 25
o Obesity, HTN, & DM may begin to form
 Older Adult
o Physiologic, psychosocial, economic changes
o Need fewer calories
o Nutrient requirements basically the same
o Variety & nutrient dense foods; water

H. RISK FACTORS FOR NUTRITIONAL PROBLEMS

 Diet History
 Chewing or swallowing difficulties
 Inadequate food intake
 Restricted or fad diets
 No intake for 10 or more days
 Inadequate food budget
 Inadequate food preparation facilities
 Physical disabilities
 Living & eating alone
 Medical History
 Unintentional weight loss or gain of 10% within 6 months
 F/E (fluid and electrolyte) imbalance
 Oral or GI surgery
 Dental problems
 GI problems
 Chronic illness
 Alcohol or substance abuse
 Neurologic or cognitive impairment
 Catabolic or hypermetabolic condition
 Adolescent pregnancy or closely spaced pregnancy
 The process through which food is used to sustain life and growth
 Medication History
 Aspirin
 Antacid
 Antidepressants
 Antihypertensives
 Anti-inflammatory agents
 Antineoplastic agents
 Digitalis
 Laxatives
 Diuretics
 Potassium chloride

[BANAN, DAYAO, TRIA] | 7

Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

I. ALTERED NUTRITION

 Malnutrition – lack of necessary or appropriate food substances

 Overnutrition – caloric intake in excess of daily energy requirements
 Overweight – BMI 26-30
 Obese – BMI > 30
 Morbid obesity – interferes with mobility or breathing
 Undernutrition – intake of nutrients insufficient to meet daily energy requirements as a result of inadequate food intake or
improper digestion & absorption of food
 Dysphagia – difficulty swallowing
 Anorexia – loss of appetite
 Protein-calorie malnutrition

WATER

 Water is the most abundant molecule in cells

 Infants have 75 – 78%; approx. 65% by 1 years old
 Adults have approx.. 50 – 60%
 Blood plasma: 92%
 Brain: 73%; Heart: 73%; Lungs: 57–60%
 Daily requirements: 1,000mL of water to process 1,000 kcal eaten
A. FUNCTIONS OF WATER

 Solvent - dissolves substances to form solutions

 Transporter - carries nutrients, wastes, etc. throughout the body
 Regulator of body temperature
 Lubricant - aids in providing smooth movement for joints
 Component of all cells
 Hydrolysis - breaks apart substances, especially in metabolism
B. CLASSIFICATION AND SOURCES OF WATER

 Liquids consumed - water, coffee, juice, tea, milk, soft drinks

 Foods consumed – especially fruits and vegetables
 Metabolism - water in oxidization
C. DIGESTION, ABSORPTION, AND STORAGE

 Water is absorbed and used by the body as we drink. It cannot be stored by the body.
 Water loss:
 Urine
 Feces
 Perspiration
 Respiration
 Signs of Deficiency
 Abnormal water losses include:
 profuse sweating
[BANAN, DAYAO, TRIA] | 8
Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]

2nd SEMESTER – 1st YEAR | COLLEGE OF NURSING 2022

 vomiting
 diarrhea,
 hemorrhage
 wound drainage
 fever
 edema
 A deficiency of water is called dehydration. Prolonged dehydration results in death.

CARBOHYDRATES

 The primary energy source for the brain

 Major types of carbohydrates: Starch and sugar
 Sources of starch: Grains and vegetables (corn, pasta, rice, potatoes, breads)
 Natural sugars are found in fruits and juices
 Sources of added sugars: soft drinks, candy, fruit drinks, and desserts

PROTEINS AND AMINO ACIDS

 During digestion and absorption, dietary proteins are broken down to amino acids, which become the building blocks of these
structural and functional compounds.
 Nine of the amino acids must be provided in the diet:
 Histidine  Phenylalanine & Tyrosine
 Isoleucine  Threonine
 Leucine  Tryptophan
 Lysine  Valine
 Methionine & Cysteine
 Proteins from animal sources, such as meat, poultry, fish, eggs, milk, cheese, and yogurt, provide all nine indispensable
amino acids

FATS

 Energy source: when found in foods, is a source of polyunsaturated fatty acids.

 Its presence in the diet increases absorption of fat soluble vitamins and precursors (i.e. vitamin A and pro-vitamin A
carotenoids)
 Sources
 Butter  Invisible fat in fish
 Margarine  Shellfish
 Vegetable oils  Some plant products (i.e. seeds and nuts)
 Whole milk  Bakery products
 Visible fat on meat and poultry products

A. N-6 POLYUNSATURATED FATTY ACIDS (linoleic acid)

 Essential component of structural membrane lipid involved with cell signaling

 Precursor of eicosanoids
 Required for normal skin function
 Sources
 Nuts
 Seeds
 Vegetable oils (i.e. soybean, safflower, and corn oil)

A. N-3 POLYUNSATURATED FATTY ACIDS (alpha-linoleic acid)

 Involved with neurological development and growth

 Precursor of eicosanoids
 Sources
 Vegetable oils (i.e. soybean, safflower, corn canola, and flax seed oil)
 Fish oils
 Fatty fish
 Smaller amounts in meats and eggs

[BANAN, DAYAO, TRIA] | 9