NUR102 (Nutrition and Diet Therapy)

Name: Victoria Mae I. Cabahug

STUDENT ACTIVITY SHEET BS NURSING / SECOND YEAR
II BSN – B 05-1920-00660 Session # 1
viir.cabahug@swu.phinma.edu.ph
LESSON TITLE: Overview of Nutrition and Health Part 1
Materials:
LEARNING OUTCOMES:
Pen, paper, index card, book, and class list
At the end of the lesson, the nursing student can:

1. Describe how various factors influence personal food

choices;
2. Name the six major classes of nutrients and identify
which are organic and which yield energy; and,
3. Define the four categories of the DRI, the Estimated
Energy Requirement (EER), and the Acceptable
Macronutrient Distribution Ranges (AMDR), and
explain their purposes.
Reference:
DeBruyne, L.K., Pinna, K., & Whitney E.,
(2016) Nutrition and Diet Therapy: Principles
and Practice 9th Edition USA: Cengage
Learning

SUBJECT ORIENTATION (10 minutes)

Your classroom instructor for this subject, Nutrition and Diet Therapy is Mrs. Belinda Rosales.
Listed below are the additional information vital in orientation:

MAIN LESSON (15 minutes)

Basic Concepts in Nutrition and Diet Therapy

A. Definition of Terms

Food is that which nourishes the body. Food may also be defined as anything eaten or drunk,
which meets the needs for energy, building, regulation and protection of the body. In short,
food is the raw material from which our bodies are made

Nutrition the science of foods and the nutrients and other substances they contain, and of their ingestion,
digestion, absorption, transport, metabolism, interaction, storage, and excretion. A broader definition includes
the study of the environment and of human behavior as it relates to these processes

Nutrients are components of food that are needed by the body in adequate amounts in order to grow, reproduce
and lead a normal, healthy life. Nutrients include water, proteins, fats, carbohydrates, minerals and vitamins.

B. Food Choices

Food choices become an integral part of people’s lifestyles; people sometimes find it difficult to change their eating
habits.
Health care professionals who help clients make diet changes must understand the dynamics of food choices,
because people will alter their eating habits only if their preferences are honored. Developing cultural competence
is an important aspect of honoring individual preferences, especially for health care professionals who help clients
to achieve a nutritious diet.

Factors that influences personal food choices:

⎯ Preference
⎯ Habits Food choices influence health—both

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 ⎯ Associations positively and negatively. Individual food
⎯ Ethnic Heritage and Regional Cuisines selections neither make nor break a diet’s
⎯ Values healthfulness, but the balance of foods
⎯ Social Interaction selected over time can make an important
⎯ Availability, Convenience, and Economy difference to health.
⎯ Age, Body Weight and Image
⎯ Medical Conditions, Health and Nutrition

C. The Nutrients

Six Classes of Nutrients: Water, carbohydrates, fats, proteins, vitamins, and minerals are the six classes of
nutrients commonly found in spinach and other foods. Some of the other materials in foods, such as the pigments
and other phytochemicals, are not nutrients but may still be important to health.

The body can make some nutrients for itself, at least in limited quantities, but it cannot make them all, and it makes
some in insufficient quantities to meet its needs. Therefore, the body must obtain many nutrients from foods. The
nutrients that foods must supply are called essential nutrients.

Organic Nutrients (Carbohydrates, Fats, Proteins and Vitamins)

⎯ During metabolism provide energy the body can use [except vitamins]. These energy-yielding nutrients
continually replenish the energy you spend daily.
⎯ Vitamins facilitate the release of energy from the three energy-yielding nutrients
⎯ The amount of energy that carbohydrates, fats, and proteins release can be measured in calories
(kilocalories or kcalories = 1000 small calories) - tiny units of energy so small that a single
apple provides tens of thousands of them.

Inorganic Nutrient (Minerals, and Water)

⎯ Minerals yield no energy in the human body, but, like vitamins, they help to regulate the release of energy,
among
their many other roles. As for water, it is the medium in which all of the body’s processes take place.

D. Nutrient Recommendations

Dietary Reference Intakes (DRI) - set of standards that define the amounts of energy, nutrients, other dietary
components, and physical activity that best support health.

4 DRI Categories:
1. Recommended Dietary Allowances (RDA) - a set of values reflecting the average daily amounts of
nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a
particular life stage and gender group; a goal for dietary intake by individuals.

2. Adequate Intakes (AI) - a set of values that are used as guides for nutrient intakes when scientific
evidence is insufficient to determine an RDA

3. Estimated Average Requirements (EAR) - the average daily nutrient intake levels estimated to meet the
requirements of half of the healthy individuals in a given age and gender group; used in nutrition research
and policymaking and as the basis on which RDA values are set.

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 4. Tolerable Upper Intake Levels (UL) - a set of values reflecting the highest average daily nutrient intake
levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and
gender group. As intake increases above the UL, the potential risk of adverse health effects increases.

Each of the four DRI categories serves a unique purpose. For example, the EAR is most appropriately used to
develop and evaluate nutrition programs for groups such as schoolchildren or military personnel. The RDA (or AI,
if an RDA is not available) can be used to set goals for individuals. The UL help to keep nutrient intakes below the
amounts that increase the risk of toxicity.

Estimated Energy Requirement (EER) - Enough energy is needed to sustain a healthy, active life, but too much
energy leads to obesity. The EER is therefore set at a level of energy intake predicted to maintain energy balance
in a healthy adult of a defined age, gender, weight, height, and physical activity level.* Another difference between
the requirements for other nutrients and those for energy is that each person has an obvious indicator of whether
energy intake is inadequate, adequate, or excessive: body weight. Because any amount of energy in excess of
need leads on weight gain, the DRI committee did not set a Tolerable Upper Intake Level.

Acceptable Macronutrient Distribution Ranges (AMDR) - As noted earlier, the DRI committee considers
prevention of chronic disease as well as nutrient adequacy when establishing recommendations. To that end, the
committee established healthy ranges of intakes for the energy-yielding nutrients—carbohydrate, fat, and protein—
known as Acceptable Macronutrient Distribution Ranges (AMDR). Each of these three energy-yielding nutrients
contributes to a person’s total energy kcalorie) intake, and those contributions vary in relation to each other.

The DRI committee has determined that a diet that provides the energy yielding nutrients in the following
proportions provides adequate energy and nutrients and reduces the risk of chronic disease:
❚ 45 to 65 percent of kcalories from carbohydrate
❚ 20 to 35 percent of kcalories from
fat ❚ 10 to 35 percent of kcalories
from protein

CHECK FOR UNDERSTANDING (20 minutes)

You will answer and rationalize this by yourself. This will be recorded as your quiz. One (1) point will be given to
correct answer and another one (1) point for the correct ratio. Superimpositions or erasures in you answer/ratio is
not allowed. You are given 20 minutes for this activity:

Multiple Choice

1. When people eat the foods typical of their families or geographic area, their choices are
influenced by: a. occupation.
b. nutrition.
c. emotional state.
d. ethnic heritage or regional cuisine.

ANSWER: D
RATIO: Every country and every region of a country has its own typical foods and ways of combining
foods into meals.

2. The energy-yielding nutrients are:

a. fats, minerals, and water.
b. minerals, proteins, and vitamins.
c. carbohydrates, fats, and vitamins.

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d. carbohydrates, fats, and proteins.

ANSWER: D
RATIO: Vitamins isn’t included because it does not yield energy to the body but rather facilitates the
releasing of the three energy-yielding nutrients.

3. The inorganic nutrients are:

a. proteins and fats.
b. vitamins and minerals.
c. minerals and water.
d. vitamins and proteins.

ANSWER: C
RATIO: Minerals and Water doesn’t generate energy to the body but it helps in regulating the release of
energy.

4. Alcohol is not a nutrient because:

a. the body derives no energy from it.
b. it is organic.
c. it is converted to body fat.
d. it does not contribute to the body’s growth or repair.

ANSWER: D
RATIO: Alcohol contributes energy and body derives energy from it but it’s not a nutrient for it can’t
support body’s growth, maintenance, or repair.

5. The nutrient standards in use today include all of the following except:
a. Recommended Dietary Allowances (RDA).
b. Adequate Intakes (AI).
c. Daily Minimum Requirements (DMR).
d. Tolerable Upper Intake Levels (UL).

ANSWER: C
RATIO: Daily Minimum Requirements (DMR) is not a nutrient standard.

RATIONALIZATION ACTIVITY (THIS WILL BE DONE DURING THE FACE TO FACE INTERACTION)
The instructor will now rationalize the answers to the students. You can now ask questions and debate among
yourselves. Write the correct answer and correct/additional ratio in the space provided.

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LESSON WRAP-UP (5 minutes)

You will now mark (encircle) the session you have finished today in the tracker below. This is simply a visual to
help you track how much work you have accomplished and how much work there is left to do.

You are done with the session! Let’s track your progress.

AL Activity: CAT: 3-2-1

Instructions:

1. As an exit ticket at the end of the class period

2. Record three things you learned from the lesson.
3. Next, two things that you found interesting and that you’d like to learn more about.
4. Then, record one question you still have about the lesson.

Three things you learned:

1. I learned that alcohol isn’t a nutrient but we derive energy from it.
2. Vitamins isn’t an energy provider to the body but rather a stimulant to help release the
energy-yielding nutrients.
3. The amount of energy is measure in calories.

Two things that you’d like to learn more about:

1. The different dietary recommendations.
2. The effects of alcohol in the body.
One question you still have:
1.How do you measure the calories in the food?

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