Basic Concepts in Nutrition and Diet Therapy
the risk of developing certain diseases.
Health - Is the extent to which an individual or group is able to
realize aspirations and satisfy needs and change or cope with
environment.  It is the complete physical, mental and social
well-being and not merely the absence of disease or infirmity.
Nursing - is a caring profession; practiced with an earnest
concern for the art of care and science of health.
Nutritionist - is a professional primarily work with individual
clients with an expert in food and nutrition, advises people how
to live a more healthy lifestyle and achieve health-related goals
Nutritionists and dietitians develop a diet and exercise plan for
individual
Nutrients - are compounds in foods essential to life and health,
providing us with energy, the building blocks for repair and
growth and substances necessary to regulate chemical
processes. Food-is any substance consumed to provide
nutritional support for an organism.
 Nutrition is the science that interprets the nutrients and
other substances in food in relation to maintenance, growth,
reproduction, health and disease of an organism. It includes
food intake, absorption, assimilation, biosynthesis,
catabolism and excretion. It is a part of food that is used by
our cells and metabolized by the body to make all the
contributions that our body needs. In humans, nutrition is
mainly achieved through the process of putting foods
into our mouths, chewing and swallowing it.
 A career innutrition is ideal for those seeking to
promote a balanced lifestyle and improve people's diets,
while helping them to keep a healthy weight, boost their
immune system, increase their energy levels, and reduce
 Good nutrition is an important part of leading a healthy
lifestyle. Combined with physical activity, diet can help to
reach and maintain a healthy weight, reduce the risk of
chronic diseases, and promote the overall health. Also,
Good nutrition is one of the keys to a healthy life and can
improve health by keeping a balanced diet.
 Good nutrition can help reducing the risk of some diseases,
including heart disease, diabetes, stroke, some cancers, and
osteoporosis. It reduces the high blood pressure and lowers
high cholesterol. It can also improve the well-being,
improve the ability to fight off illness and to improve
the ability to recover from illness or injury.
 Nutrition plays a critical role in human resource
development since deficiencies in essential nutrients lead to
malnutrition, which affects an individual's mental and
physical state, resulting in poor health and poor work
performance. A well-nourished, healthy workforce is a pre-
condition for sustainable development.
Major Goals in Nursing
1. Promotive – an action or measures designed to support
behavior conducive to health
2. Preventive – any actions or measures designed to
protect individuals, families, groups, communities from
harm to their health
3. Curative – any actions or measures designed to correct
or remove disease or any illness.
4. Rehabilitative – any actions or measures designed to
restore health and promote recovery from any alteration of
health
Roles and Responsibility of a Nurse - considered by many to be the "father" of modern
dietetics.
 Caregiver – helping clients promote, restore, and
maintain dignity, health and wellness Abraham Maslow 
 Communicator/Helper – central role of nurses in - Hierarchy of Basic Human Needs
identifying needs of the client - He mentioned that under Physiologic needs nutrition
 Educator/Teacher – involves nursing activities, health is third and explains that physiologic needs must be
promotion, the primary concern filled up first before going to another level of human
 Counselor – providing emotional, intellectual and needs.
psychological support
 Manager/Coordinator – manages the nursing care. Hierarchy of Basic Human Needs
 Change agent – assists client to modify behavior
1. Physiologic Needs
 Leader – influences other to work together towards a
2. Safety and Security
mutually envisioned goal.
3. Love and belonging
 Clinician – use of technical expertise to administer 4. Self-Esteem Needs
nursing care 5. Self-Actualization Needs
 Advocate – promotes what is best for the client,
protects the client rights Physiologic
 Researcher – participates in scientific investigation;
uses research findings in practice 1. Oxygen
 Collaborator – initiates nursing action within the health 2. Fluids
team 3. Nutrition
4. Body temperature
Nursing Theories related to Nutrition 5. Elimination
Antoine Lavoisier 6. Rest and sleep
7. Sex
- the “Father of Nutrition and Chemistry.”
- Discovered the concept of metabolism, the transfer of Virginia Henderson 
food and oxygen into heat and water in the body, - identified fourteen (14) components of basic nursing
creating energy in 1770 - postulated that the unique function of the nurse is to
assist the clients, sick or well, in the performance of 
Carl von Voitis those activities contributing to health or its recovery
Faye Glenn Abdellah  Digestive System and Process of Digestion
- identified twenty one (21) nursing problems
- key nursing problems related to health needs of people
Dorothy Johnson 
- identified seven (7) behavioral subsystem
Ingestive - taking in nourishment in socially and culturally
acceptable ways
The benefits of good nutrition – health, happiness, efficiency
and longevity….
 To promote the health of the individual and prevent the
occurrence of illness, the nurse must assist the client in
meeting’s his nutritional needs.
 The primary role of nutrients is to provide the building
for the efficient functioning and maintenance of the
body.
 The human body cannot exist for a long time without
enough nourishment from food. We eat food to sustain
life, to enable us to grow and be healthy so that we can
carry out our task at work and at play.
We must first define the following:
 Digestion – the process by which foods are broken down
for the body to use in growth, development, healing and
prevention of diseases.
 Absorption – the process by which digested proteins, fats,
carbohydrates, minerals and water are actively and
passively transported through the intestinal mucosa into the
blood or lymphatic circulation.
 Metabolism – the complex chemical process that occurs in
the cells to allow for energy use and for cellular growth and
repair.
 process for nutrients use by the body includes: ingestion,
absorption, digestion, energy production and excretion.

Food has three basic functions:

Meaning, Importance and Functions of Nutrition-2 a. provide energy sources, build tissues, and regulate
metabolic processes.
All living things need food to survive,  It gives us energy for b. Food makes your body work, grow and repair itself
everything that we do.  it also gives the body what it needs to c. The kind of food you eat can affect the efficiency of
repair muscles, organs and skin.  Food helps us fight off these processes.
dangerous disease. It is important to eat a wide range of food in
order to stay healthy.  Nutrition is the science that deals with Cells are composed of water, inorganic ions, and carbon-
food and how the body uses it. containing ( organic) molecules. Water is the most abundant
molecule in cells, accounting for 70 % or more of total cell
Roles of Nurse in Nutrition mass, consequently, the interactions between water and the
other constituents of cells are of central importance in
 Assess nutritional health needs biological chemistry.
 Nutritional Surveillance
 Health Education
 Nutritional supplementation
 National Nutrition Programs
 In service Education, training
 Special Care for vulnerable groups
 Community participations
 Referrals
 Records and reports
 Participate in research
 Evaluation

Nutrition is the science of food and nutrients, their action and

interaction, in relation to providing the body with the
necessary substances to maintain homeostasis. Nutritional
balance impacts the health maintenance and disease prevention
and is essential for growth and optimal bodily function. The

Nutrients can be grouped into two categories: macronutrients
and micronutrients.
"Macro-nutrients"
- Macro means big –big nutrients.
- Macronutrients are the main nutrients that make up
the foods we eat. Nutrients required in large amounts
that provide the energy needed to maintain body
functions and carry out the activities of daily life.
- Carbohydrate, protein, and fat are macronutrients
"Micro-nutrients"
(major nutritional components that are present in relatively
small amounts, such as vitamins) water,
- Micronutrients are essential elements needed by life in
small quantities.
- Micronutrients, just like water do not provide energy,
however, the body need adequate amount to ensure that
all body cells function properly.
- Most of micronutrients are known to be essential
nutrients meaning can only be obtained from the food
in which we eat.
- There are six nutrients that are further classified
according to size and energy.
- Vitamins and minerals, and roughage (dietary fiber)
including water are all micronutrients.
Macronutrients
CARBOHYDRATES
- It is an organic compound containing C, H, O, Derived
from the Greek word “saccharide” meaning starches
and sugars and chiefly found in plants.
- It is produced by the process of photosynthesis from
-H2O, CO2 and sun.
- The Total Energy Requirement is ranging from 50%to
70% of body energy needs is from CHO.
- CHO has one (1) gram of CHO which is equivalent
to 4 calories upon complete hydrolysis. The building
blocks are called monosaccharide.
- The digestion begin in the mouth with salivary
amylase released during the process of chewing
and are absorbed across the membrane of the small
intestine and transported to the liver distributed to the
rest of the body.
- The absorption process begins around 3-6 hours after
eating.
The classification of carbohydrates are the following:
- MONOSACCHARIDE
 - considered as the simplest form of sugar of sugar which
is small molecules that require little or no digestion
before they can be used by the body and the source is
the digestive end product of lactose hydrolysis.
a. Glucose
- Along with fat, glucose is one of the body’s preferred
sources of fuel in the form of carbohydrates.
- People get glucose from bread, fruits, vegetables, and
dairy products. You need food to create the energy that
helps keep you alive.
- While glucose is important, like with so many things,
it’s best in moderation. Glucose levels that are
unhealthy or out of control can have permanent and
serious effects.
- You may know glucose by another name: “physiologic
sugar” or “blood sugar” ”dextrose” ”grape sugar”.
- Glucose is key to keeping the mechanisms of the body
in top working order. It is the principal form used by
the body, moderate use of sweet sugar works for the
body’s brain, nerve cells, RBC,
- Glucose stores last for only hours
- Gluconeogenesis is the process where protein is
converted to glucose, while Ketosis is known as less
available CHO or very low in Carbohydrates for
energy, more fats to be broken down to form ketone
bodies, sources could be found abundantly in fruits,
sweet corn, corn syrup
Lycopene is a carotenoid, a natural pigment that gives
some vegetables and fruits their red color.
Carotene is an orange and yellow pigment found in plants
and fruits, especially carrots and colorful vegetables.
Anthocyanin are blue, red, brown or purple pigments
found in plants, especially flowers, fruits, and tubers. In
acidic condition
Cruciferae commonly known as the mustards, the
crucifers, or the cabbage family-white and green
b. Fructose
- is a type of simple sugar, “fruit sugar”, sweetest of all
sugar, “levulose” ,
- good sources are ripe fruits and honey C.
c. Galactose
- are not found in nature, not found in free foods
- It is a sugar found in milk
- It produced from lactose (milk sugar) by digestion and
is converted to glucose
- Galactosemia are rare genetic metabolic disorders,
Infants born with an inability to metabolize galactose.
Republic Act 9288 – New born Screening Test
DISACCHARIDES are sugars (carbohydrate molecules) that
form when two simple sugars i.e. monosaccharides combine to
form a disaccharide. Or two sugar molecules
a. Sucrose -”cane sugar”, “table sugar”, “beet sugar”
Sucrose = glucose + fructose
b. Maltose-”malt sugar”, derived from the digestion of starch
Maltose = glucose + glucose
c. Lactose-”milk sugar”,least sweet among sugars
Lactose = glucose + galactose Source: milk and milk
products
II. COMPLEX CARBOHYDRATES OR
POLYSACCHARIDES
- is a large molecule made of many smaller
monosaccharides linked together
A. Starch
- Probably the most important storage polysaccharides on
the planet, glycogen and starch are produced by animals
and plants, respectively or astorage form of
carbohydrates in plants,
- It supplies energy for a long period of time
- Source: cereal grains, rice, wheat
B. Dextrin
- Are not found in free food ,it is intermediate product of
starch digestion, maltose + 2 glucose units.
- Source: toasted bread + application of dry heat
C. Glycogen
- known as“animal starch”, a storage form of CHO in the
body found in the liver and muscle
- Muscle glycogen supplies energy directly to
surrounding tissues during work and exercise
- Liver glycogen is converted to glucose to be used in the
body through the process called “GLYCOGENESIS”
- Source: liver, oysters, muscle meat
D. Fibers
- also known as roughage because they form bulk of the
diet is the part of plant-based foods (grains, fruits,
vegetables, nuts, and beans) that the body can’t break
down.
- It passes through the body undigested, keeping your
digestive system clean and healthy, easing bowel
movements, and flushing cholesterol and harmful
carcinogens out of the body.
- It act as broom in our digestive tract, indigestible part
of food and primary constituent of plant cell wall,
- It is not digested by human due to lack of enzyme that
will split or break it.
- Daily requirement is 20-35 g
FUNCTIONS OF CARBOHYDRATES
 Carbohydrates is the Chief source of energy, protein
sparing,
 it supplies energy to the body and takes part in
building body tissues to some limited extent
 It acts as the regulator of intestinal peristalsis and
provider of bulk
LACK OF CARBOHYDRATE RESULTS TO:
 Underweight and/or rapid weight loss
 General weakness
 Poor physical performance
 Fainting or collapse in severe deficiency
 Hypoglycemia in acute carbohydrate deficiency
EXCESSIVE CARBOHYDRATE MAY RESULS IN:
 Dental caries, Obesity/overweight, Diabetes mellitus
and Gas formation
Health Effects of Starch and Fibers
1. Promote weight loss/ weight control – increase fibers, low
fats and added sugar
2. Protect against heart disease and stroke – high in
carbohydrates
3. Protect against cancer – high in carbohydrates
4. Fight against diabetes – high in carbohydrates and low fats
control weight
5. Promote gastrointestinal health – increase fibers enhances
healthy large intestine
FATS
- also known as Lipids
- It is Organic nutrient containing C,H,O attached in a
glycerol base.
 - 1 gram fat = 9 calories, the total Energy Requirement of
20%-30% is from fat.
- It remains in the stomach for the longest period of time
- A good approach when it comes to breaking up your fat
calories is to eat 40 percent of your daily fat grams at
breakfast, 40 percent between your midday meal, and
20 percent at dinner.
- It is important to avoid fatty foods at night. It can take2-
4 hours for fat to digest, so if you eat it too late in the
evening, your body won't have as much time to utilize
this energy before storing it.
- Bile contains bile salts, which act as an emulsifier of
lipids. This breaks the large fat droplets into smaller
droplets that are then easier for the fat-digesting
enzyme pancreatic lipase to digest. Fats are mainly
digested in the small intestine.
- Steatorrhea is the presence of excess fat in feces
Classification of Fats
I. Simple Lipids - neutral fats, chemical name is triglycerides,
glycerol is derived from a water soluble form of CHO
II. Compound lipids - combination of fats with other
components; important in human nutrition
a. Phospholipids - fatty acids, phosphoric acids and
nitrogenous base
 Lecithin - most widely distributed-traces placed in liver,
egg yolk and vegetable oil-added to food products such
as cheese and margarine to aid emulsification
 Cephalin - needed to form thromboplast in for blood
clotting
 Sphigomyelin - found in brain and other nerve tissue;
serves as insulator around nerve fibers
b. Glycolipids - fatty acids combined with CHO and nitrogen
c. Lipoprotein - lipids combination of protein
 Chylomicrons - transport diet-derived lipids; mostly
triglycerides
 Pre-beta lipoprotein -VLDL (very low density
lipoprotein); fat circulating in the blood during fasting
state
 Beta lipoprotein - LDL (low density lipoprotein);
transport in the artery wall
 Alpha lipoprotein - scavengers; GOOD
CHOLESTEROL
III. Derived lipids- fat substances produced from fats and fat
compounds
a. Fatty Acids - basic structural unit of fat
 Saturated fatty acids - palmitic and stearic acids;
examples are bacon, butter, grated coconut, coconut
cream, coconut oil, margarine, mayonnaise, cream
cheese, sandwich spread, whipping cream, chicharon
 monounsaturated - oleic acid; examples are avocado,
peanut butter, peanut oil, pili nut, olive oil, shortening
 polyunsaturated fatty acids - linoleic acid, vegetable oil:
examples are corn, soybean, rapeseed, canola,
sunflower,sesame
b. Glycerol - water soluble component of triglycerides;
available for the formation of glucose in the diet
c. Steroids - fat related substances that contain sterols
“Main member is cholesterol” – important constituent of body
cells and tissues. Foods rich in cholesterol: egg yolk, organ
meats, shellfish dairy products, butter, milk cheese, ice cream
FUNCTIONS OF FATS
 supplies food energy in concentrated form for body
activities
 Protects vital body tissue and insulates body
  Supplies essential fatty acids
 Serves as a carrier of the fat-soluble vitamins (A,D,E,K)
 Adds palatability and satiety value (sense of fullness) to
your meals
LACK OF FAT IN THE DIET RESULTS IN:
 Underweight
 Sluggishness
 Skin irritation similar to eczema in infants
 Signs and symptoms of fat-soluble vitamin deficiency
EXCESS INTAKE OF FAT RESULTS IN:
 Obesity/overweight and cardiovascular diseases
PROTEIN
- Is an Organic compound containing C,H,O,N derived
from the Greek word “proteios” meaning to hold first
place or is the prime importance.
- Building blocks are called ‘’amino acid’’ about 10%-
15% of total energy needs is supplied by CHON
- 1 gram CHON= 4 calories upon complete hydrolysis
- Protein digestion occurs in the stomach and duodenum
in which 3 main enzymes, pepsin secreted by the
stomach and trypsin and chymotrypsin secreted by the
pancreas, break down food proteins into polypeptides
that are then broken down by various exopeptidases and
dipeptidasesinto amino acids, protein is digested and
absorbed in the Small Intestine.
Simple proteins
 albumins issoluble in water, coagulated byheat
 globulins is insoluble in water, soluble in salt solution,
coagulated by heat
According to Essentiality
1. Essential Amino Acid (EAA) or Indispensable Amino Acid
- is one that cannot be synthesized by the body
- i.e Histidine, Phenylalanine, Isoleucine, Threonine,
Leucine, Tryptophan, Lysine, Valine, Methionine
2. Semi - Essential Amino Acid or Semi-Indispensable Amino
Acid
- reduce a need for a particular EAA and partially spares
it
- i.e Arginine, Tyrosine, Cystine, Glycine, Serine
3. Non - Essential Amino Acid (NEAA)
- is not dietary essential because the body can synthesize
it
- i.e Glutamic acid, Aspartic acid, Alanine, Proline,
Norleucine, Citrulline, Hydroxyglycine,
Hydroxyproline
FUNCTIONS OF PROTEINS
 Proteins builds and repairs body tissue for growth and
maintenance.
 Enzymes that break down their substrates are called
catabolic enzymes, enzymes that build more complex
molecules from their substrates are called anabolic
enzymes
 Anabolism – repairing worn out body tissue,
 Catabolism – continued wear and tear going on in the
body.
 Proteins also builds resistance to infection by helping
form antibodies,
  Supplies additional energy - protein caloric deficiency, a disease caused by
 Contributes to numerous body secretions and fluids inadequate protein and calories, from semi-starvation
 Maintain water balance resulting from mother’s failure to nurse her infant,
Onset is from 6 months-4 years old with Loss of
SOURCES OF PROTEIN subcutaneous fat-very underweight and Old man’s face
 Animal source like egg, milk, milk products, meat, fish, is observed.
poultry and seafoods
 Plant source like cereals (wheat, rice, corn), legumes EFFECTS OF EXCESSIVE PROTEIN INTAKE
(munggo beans, peas, peanuts, soybeans), processed
vegetable protein (vegemeat, tofu)  Kidney function - high CHON diet - increase work of
kidneys
LACK OF PROTEIN RESULTS IN:  Mineral losses - increase CHON diet - calcium excretion
 Retarded growth in children rises
 Low resistance to infection at any age  Obesity - high CHON diet - increase intake rich fat foods
 Slow recovery from illness  Heart disease - foods rich in animal protein - rich n
 Low birthweight saturated fats
 Protein energy malnutrition(Marasmus and  Cancer - increase in CHON diet - increases rich saturated
Kwashiorkor) fats foods intake
 Loss of weight
 Edema
 skin lesions
 mental sluggishness Micronutrients

VITAMINS
PROTEIN-ENERGY MALNUTRITION
- came from Latin word “vita” meaning (life )and
 Kwashiorkor “amine” means (nitrogen compound)
- protein deficiency, a disease caused by severe - they do not give energy but merely help convert food
shortage of protein, associated with post weaning into energy
diets ↑ cereals and ↓ in quality and quantity protein, - Bile is needed for the absorption of fat-soluble
Usual onset is from 1-6 years old, Edema, Enlarged vitamins
liver due to accumulation of fat, Altered skin , hair - Co-enzyme for energy metabolism of CHO, CHON
pigmentation and Moon’s face. and fats
 Marasmus
Terms Accounted with Vitamins
 a) Precursors / Provitamins - compound that can be
changed to active vitamins
b) Preformed Vitamins - occurring vitamins that are
inactive form and ready for biological use
c) Avitaminosis - lack of vitamins, deficiency
d) Hypervitaminosis - vitamin toxicity, excessive
accumulation of vitamins in the body
e) Vitamin malnutrition - mal –bad; too much or too little
is not good for the health
f) Vitamin like compounds - substances have
physiological roles like vitamins but in large amounts
partially synthesized in the body like inositol, choline
etc.
g) Antivitamins or vitamin antagonist - substance that
interfere the normal functioning of the vitamin like
dicumerol against Vitamin K, avidin against biotin.
CLASSIFICATION OF VITAMINS:
1. Fat soluble vitamins
- dissolve in fat before they are absorbed in the blood
stream ,not absolutely needed daily from food sources
- It also have precursors, stored in the body and
deficiency develops slowly.
- Example: Vitamins A , D, E, K2.
2. Water soluble vitamins
- dissolve in water and are not stored in the body,
absolutely needed daily because excess excreted in the
urine, do not have precursor and deficiency develops
fast
- Example: Vitamin B complex, Vitamin C
Fat-Soluble Vitamins
a. Vitamin A (Retinol, Precusor: carotene)
- Absorbed through lymphatic system and portal blood
to liver
- Functions:
 It helps maintain normal vision
 keep lining of the mouth, nose, throat and
respiratory tract healthy
 helps skin and hair glossy, teeth strong
 promotes growth
 Maintains the stability of the cell membrane
 Assists in immune reaction
- Lack of vitamin A results in:
 Biot’ s Spot (mild form)
 Xeropthalmia (severe form)
 Inability to see in dim light or “night
blindness”
 Eyes sensitive to bright light
 Rough dry skin and membranes of nose and
throat
 Low body resistance to disease
 Affects health of skin, hair, nails
 poor growth
 Blindness in severe deficiency
- Excess intake of Vitamin A results in:
 Yellow discoloration of the skin or
“carotenemia”
 Dry, itchy skin and coarse hair
 Nausea
 Headache
 Irritability
 Loss of appetite
- Food Sources: Liver, egg yolk, dairy product, green,
yellow and orange fruits and vegetable

b. Vitamin D (Calciferol Precursor: Ergosterol)
- It can be warmed or kept for long period of time
without deteriorating, calcium and phosphorous
absorption, bone mineralization
- Functions:
 It helps build and maintain strong bones and
sound teeth
 Absorbs calcium and phosphorus
 promotes normal growth and development
- Lack of Vitamin D results in:
 Tetany (muscle twitching)
 Malformed or soft bones (rickets)
 Poor development of teeth
 Stunted growth (osteomalacia, osteoporosis),
 Lowered amount of calcium and phosphorus in
blood.
- Excess intake of Vitamin D results in:
 Loss of appetite
 Nausea
 Vomiting
 Intense thirst and frequent urination
 Severe constipation and/or diarrhea
 Muscular weakness
 Headache and drowsiness
- Food Sources: dairy products, eggs, yolks and fatty fish
c. Vitamin E (Tocopherol)
- stored in adipose tissue, aided by bile and fats, stable to
heat and acid
- Functions:
 Maintains nerves, muscles and a healthy
reproductive system,
 Helps protect tissues and membranes against the
damage of oxidation
 Helps in the formation of red blood cells and in
the utilization of Vitamin K
- Food Sources: vegetable oils, nuts, seeds, whole grains
d. Vitamin K (Menadione, Pytomenadione, Phylloquinone )
- Synthesized by normal intestinal flora, Maintenance of
prothrombin level in blood plasma
- Functions:
 helps in the normal clotting of the blood
 Increases calcium absorption
 Maintains strong healthy bones
- Lack of vitamin K results in:
 Slow clotting of blood
 Tendency to bleed easily
 Hemorrhages following operations or in the
umbilical cord of newborn infants
- Food Sources: green vegetables
Water Soluble Vitamins (fresh food vitamins)
a. Vitamin C (Ascorbic Acid)
- Easily absorbed from small intestines
- Functions:
 increases the body resistance to infection
 helps keep gums and teeth healthy
 Aids in the absorption of iron and calcium in the
body
 Helps in the formation of red blood cells
 Prevents scurvy and acts as an antioxidant
- Lack of Ascorbic Acid results in:
 Bleeding gums; loose teeth
 Skin hemorrhages (black and blue spots)
  Slow wound healing
 Bone changes
 Anemia
 Scurvy in severe deficiency
- Food Sources: citrus fruits, broccoli, cantaloupe, kiwi,
cabbage, strawberries, tomatoes, melons
b. Vitamin B Complex
- vitamin B complex is composed of eight B vitamins:
- B-1 (thiamine), B-2 (riboflavin), B-3 (niacin), B-5
(pantothenic acid), B-6 (pyridoxine), B-7 (biotin), B-9
(folic acid), B-12 (cobalamin)
- It has short life that needs to be replaced continually
Boiling meat –15-40% loss of Vitamin B
- Frying – 40-50%Roasting –30-60%
- Remember: - lost vitamins are transferred to the
cooking liquids. It is best turn these liquids to sauces
and gravies.
a) Vitamin B1 (thiamin, or thiamine)
- enables the body to use carbohydrates as energy
- Functions: It is essential for glucose metabolism, plays
a key role in nerve, muscle, Prevents beri-
beri/nutritional polyneuritis, plays key role in nerves for
a healthy condition, muscle nerve function, Promotes
good appetite and normal digestion , Promotes good
growth
- Lack of thiamine results in: Mental
confusion/depression, Poor appetite, Nervousness, Loss
of ankle and knee jerk reflexes, Painful calf muscles
(cramps), Constipation , Fatigue, Weakness, Retarded
growth
- Food Sources: whole grains, pork, cereals, legumes,
seeds and nuts
Type of Beri-beri
1. Infantile - occurs in infant 2 to 5 months of age and gets the
disease from mother’s milk suffering from beri-beri, symptoms
are loss of voice (aphoria) and cyanosis
2. Wet - edema on both extremities progress upwards to heart
and lungs
3. Dry - involves peripheral nerves - parasthesia leading to
paralysis
b) Vitamin B2 (Riboflavin)
- co-enzyme for energy metabolism
- it is essential for protein, fat and carbohydrates
metabolism, vitamin readily destroyed in cooking
- Functions: It keeps eyes and skin healthy, aids in
normal functioning of nervous system and promotes
growth
- Lack of riboflavin results in: Sores in angles of mouth
and fold of nose, itching burning eyes, Sore, swollen
and chapped lips, swollen, fissured, and painful tongues
and Retarded growth
- Food Sources: pork, grains, cereal products, meats,
fish, green leafy vegetables
c) Vitamin B3 (Niacin / Nicotinic Acid)
- co-enzyme for energy metabolism
- Functions: It promotes normal digestion and keep
nerve in healthy condition, Keeps skin healthy, and
Promotes growth
- Lack of Niacin results in: Rough, red skin which later
becomes pigmented, Sore mouth, tongue and throat,
Digestive and nervous disturbances, Loss of appetite
 and weight, Pellagra or “3D disease” (dementia,
dermatitis, diarrhea) in severe deficiency, Irritability
and mental confusion
- Food Sources: whole grains, legumes, green
vegetables, meats, fish, nuts and eggs
d) Vitamin B5 (Panthothenic Acid)
- Functions: Essential for carbohydrate, protein and
fat metabolism,, Maintenance of normal growth,
healthy skin and integrity of CNS and Co-enzyme
for energy metabolism
- Lack of Panthothenic results in: Insomia,
Tingling sensation of the extremities, Muscle
cramps ,and Vomiting
- Food Sources: liver, meats, eggs, milk cheese and
legumes
e) Vitamin B6 (Pyridoxine)
- is one of eight vitamins in the B complex group
- Functions: It aids in metabolism of amino acids
and protein, Helps the body use carbohydrate, fat
and protein, Neurotransmitter synthesis, avoided to
patient with parkinson’s, Supplemented in anti-TB
therapy, Converts tryptophan to niacin and linoleic
acid to arachidonic acid
- Lack of pyridoxine results in: Loss of appetite,
nausea and vomiting, Nervous irritability and
convulsions, Dermatitis around the eyes, mouth, on
the nose and behind the ears
- Food Sources: whole grains, spinach, broccoli,
legumes, vegetable oils of corn
f) Vitamin B9 (Folic Acid / Folate)
- Functions: It aids in metabolism of genetic material
(DNA, RNA),Helps cure a form of anemia, poor
growth, birth defects, Synthesizes DNA which control
cell function, heredity and tissue growth, and
Regenerates red blood cell and essential formation of
WBC in the bone marrow
- Lack of folic acid results in: Poor growth, Fatigue,
depression and confusion, Macrocytic anemia,
Glossitis, Diarrhea, Malformation in the offspring
especially neural tube defect and Gastrointestinal
disturbances
- Food Sources: green leafy vegetables, nuts, legumes,
grain products
g) Vitamin B12 (Cyanocobalamin / Cobalamin)
- Folate metabolism, nerve function, intrinsic factor,
deficiency requires lifetime treatment
- Functions: Facilitates maturation of red blood cells,
Protects the “myelin” or the fatty material that
transmit electrical impulses(messages) between
nerve cells, helps metabolizes carbohydrate,
protein, fat, nucleic and folic acid in the body and
normal functioning of all cells.
- Lack of Cobalamin results in: Pernicious anemia,
Changes in the nervous system, Retarded growth
- Food Sources: foods of animal in origin, fermented
foods
MINERALS
- The element in their simple inorganic form
 - Primary function of the small intestine is the absorption - blood serum normal value 1.5 to 3.0 mEq/liter
of nutrients and minerals found in food. - FUNCTIONS:
- Phytates, Oxalates & Tannins which are compounds  Helps regulate body processes including
found in foods that can bind to calcium, iron, zinc and regulation of normal heart rhythm
other minerals and interfere with their absorption.  Aids in the normal functioning of the body
- Macronutrient minerals – Ca, Na, P, K, S, Cl, Mg enzymesRelaxes muscle after
- Micronutrient minerals – Fe, I, Zn, Se, Mn, Cu, Mo, contractionPromotes resistance to tooth decay
Co, Cr by holding calcium in the tooth enamelLACK
Calcium (Ca) OF MAGNESIUM RESULTS
- 99% is in the bone major component of renal calculi IN:Irritability,Emotional tension,
blood serum -normal value 4.5 to 5.5 mEq/liter depressionMuscular weakness
- FUNCTIONS: - EXCESS IN MAGNESIUM: Nausea and Vomiting
 Build and maintain strong bones and teeth - Food Sources: whole grain, nuts, legumes, soy beans,
 Promotes normal blood clotting, regular dark green leafy vegetables
heartbeat, cell metabolism and other muscle
contractions Sodium (Na)
 Prevents rickets in children and osteomalacia in - chief cation in the Extacellular Fluid (ECF)blood serum
adults normal value –135 to 145 mEq/liter
 Lowers risk to fracture - FUNCTIONS:
- LACK OF CALCIUM RESULTS IN:  Maintains proper water balance within the body
 Stunted growth  Preserves the normal movement of the muscles,
 Defective structure of teeth and bones called nerve impulse transmission
rickets in very young children - LACK OF SODIUM RESULTS IN:
 Soft bones or osteomalacia in adults  Nausea
 Decreased bone density  Vertigo
 Increased porosity (demineralization) of the  Mental apathy
bones; called osteoporosis  Muscular weakness
 Low peak bone mass  Cramps
 Increased risk to fracture - EXCESSIVE SODIUM MAY CAUSE:
- Food Sources: milk products, dark green leafy  Edema
vegetable, salmon, orange juice, tofu  Hypertension
 Kidney disease
Magnesium (Mg)
 - Food Sources: spinach, celery, pickles, canned soup,
processed cheese, condiments
Potassium (K)
- chief cation in the Intra-cellular Fluid (ICF)blood serum
normal value 3.5 to 5.5 mEq/liter
- FUNCTIONS:
 Helps in muscle contraction, nerve impulses,
and the proper functioning of the heart and
kidneys
 Regulates blood pressure and water balance in
the cells
 Important in CHO and CHON metabolism
- LACK OF POTASSIUM RESULTS IN:
 Hypokalemia/Muscular weakness
 Increased nervous irritability
 Mental disorientation
 Cardiac irregularities
- EXCESS POTASSIUM LEADTO:
 Hyperkalemia
 Heart block
- Food Sources: bananas, meat, milk, legumes, Bananas,
oranges, cantaloupe, honeydew, apricots, grapefruit
(some driedfruits, such as prunes, raisins, and dates, are
alsohigh in potassium), cooked spinach, cooked
broccoli, potatoes, sweet potatoes, mushrooms, peas and
cucumbers. Some low-potassium foods include: berries,
such as strawberries and blueberries, apples, pineapple,
cranberries and cranberry juice and cauliflower.
Phosphorous (P)
- important in pH regulationprincipal anion in the Intra-
cellular cell
- FUNCTIONS:
 Helps in proper bone and tooth development
 Facilitates quick release of energy for muscle
contraction
 Transports lipids and fatty acid in the blood
 Transports nutrient in and out of the cell
 Prevents rickets, demineralization of bone
- LACK OF PHOSPHORUS RESULTS IN:
 Weakness of the muscles
 Stunted growth
 Defective structure of teeth and bones
- EXCESS INTAKE OF PHOSPHORUS:
 Impairment of the body’s use of iron and
calcium
- Food Sources: milk products, meat and organ meat,
poultry, seafoods, legume, cheese, dried beans,
sunflower and pumpkin seeds, nuts and whole grains.
Sulfur (S)
- plays an important role in crucial functions in body, such
as making protein, regulating gene expression, building
and repairing DNA, andhelping body metabolize food.
- FUNCTIONS:
 Determines the contour of protein
- LACK OF SULFUR RESULTS IN:
 Lack of sulfur-containing amino acid, in cases
of severe deficiency
- Food Sources: Protein containing foods
Chloride (Cl)
- major anion in the Extracellular Fluid (ECF)formation
of gastric juice
- FUNCTIONS:
  Helps maintain the osmotic pressure and acid-
base equilibrium in the body
 Helps balance the ph level of the blood
 Maintains the strong acidity of the stomach as
part of HCl
- EFFECTS of Chloridein the Body:
 Alkalosis -excessive loss of Chloride ions from
the gastric secretions; vomiting and gastric
lavage or suctioning
 Acidosis-excessive supply of Chloride ions
from the gastric secretions; diarrhea, during the
state of NPO or diet
- Food Sources: pickles, canned soup, processed cheese,
condiments
Iron (Fe)
- components of hemoglobinFerrous SO4 –with meals –
orange juice (Vitamin C)-black tarry stoolsZ-track
method –IM injectionferrous is better absorbed than
ferriciron in green leafy vegetable is poorly
absorbedcoffee taking iron –iron absorption is reduced
- Type of Iron
a) Heme Iron –found only in meat, fish and poultry
b) Non-Heme Iron –found in cereals and
vegetables
- FUNCTIONS:
 Helps build and maintain blood supply and give
healthy red color to the blood
 Prevents simple anemia
- LACK OF IRON RESULTS IN:
 Nutritional anemia-IDA (iron deficiency
anemia)
 Easy fatigability
 General weakness
 Poor physical performance
 Paleness in the face, conjuctiva, lips and
fingernails
 Weight loss
 Koilonychia-spoon shaped nail, a nail deformity
in which the outer surface becomes concave
- EXCESS IRON MAY LEAD TO: High iron stores
leading to iron toxicity like hemochromatosis and
hemosiderosisFood Sources: liver, red meat, organ
meat, egg yolk, greenand red mongo, soy beans
Copper (Cu)
- essential trace mineral necessary for survival, plays a
role in making red blood cells and maintaining nerve
cells and the immune system. It also helps the body
form collagen and absorb iron, and plays a role in
energy production.
- FUNCTIONS:
 Helps the body to use iron
 Helps build hemoglobin in the blood
 Takes part in the metabolism of ascorbic acid in
the body
 Helps the body use fatty acids
- LACK OF COPPER RESULTS IN: Anemia, anorexia,
hypotonia, edema and retarded growth (CNS
abnormalities)
- EXCESS: Wilson’s disease -a genetic disorder in which
excess copper builds up in the body. Symptoms are
typically related to the brain and liver. Liver-related
symptoms include vomiting, weakness, fluid build-up
in the abdomen, swelling of the legs, yellowish skin and
itchiness.
 - Food Sources: organ meat, egg yolk, oysters, nuts,
cereals, whole grains
Iodine (I)
- mineral component of the hormone thyroxine
- FUNCTIONS:
 Helps in normal functioning of the thyroid gland
in regulating energy metabolism
 Helps in protein synthesis, tissue growth and
reproduction
 Prevents goiter
- LACK OF IODINE RESULTS IN:
 Enlarged thyroid gland (Goiter)
 Painful swallowing Cobalt (Co)
 Cretinism (mental and physical retardation
accompanied byirreversible hearing and speech
problem –insufficient of iodine intake by the
mother during pregnancy)
 Myxedema –adults who had problem with low
iodine throughout their childhood and
adolescence.
 Increased risk of abortion, stillbirths,
miscarriage and infant deaths
- EXCESS IODINE RESULTS IN:
 Thyrotoxicosis
 Induced acne-like skin lesions
 Worsening of pre-existing acne
- Food Sources: seafood, seaweeds, iodized salt Zinc (Zn)
Manganese (Mn)
- constituents of vitamin B1contributesto many bodily
functions, including the metabolism of amino acids,
cholesterol, glucose, and carbohydrates. The human
body cannot produce manganese, but it can store it in
the liver, pancreas, bones, kidneys, and brain. A person
usually obtains manganese from their diet.
- FUNCTIONS:
 Is an essential constituent for bone structure,
reproduction and normal functioning of nervous
system
 Takes part in enzymatic actions in the body
- LACK OF MANGANESE:
 Skeletal abnormality
- Food Sources: nuts, cereals, legumes, dried fruits, green
leafy and non-leafy vegetables
- constituents of B12Deficiency: Pernicious
AnemiaExcess: Polycythemia Vera
- FUNCTIONS:
 Forms cobalamin or vitamin B12 that helps treat
a certain type of anemia
- LACK OF COBALT RESULTS IN:
 Poor growth
 Poor appetite
 Restlessness
 Progressive emaciation
- Food Sources: liver, oysters, clams, poultry, salt water
fish
- anti-oxidant mineral
- FUNCTIONS:
 Helps the body use protein and carbohydrates
  Is vital for growth and development, synthesis  Stained and corroded appearance of the teeth
of cell protein (formation of DNA & RNA), - Food Sources: fluoridated water and toothpastes
proper functioning of the immune system
 Is vital for the development of male Selenium (Se)
reproductive function, specifically the formation - anti-oxidant mineral
of testosterone, making of sperm - FUNCTIONS:
 Helps hasten wound healingTaste acuity  Serves as an integral component of certain
- LACK OF ZINC RESULTS IN: enzymes
 Growth failure  Acts as an antioxidants which help fight cell
 Impaired wound healing damage
 Impaired sense of taste and smell  Helps prevent certain types of protein-energy
 Sexual infantilism in teenagers malnutrition
- EXCESS IN ZINC:  Regulates proper immune response
 Nausea and vomiting  Aids in proper functioning of the heart muscle
 Abdominal cramps - LACK OF SELENIUM
 Diarrhea  Keshan’s disease,
 Gastrointestinal irritation  CancerLess able immune system to fight off
- Food Sources: meat, milk, legumes, nuts, poultry, fish, diseases
whole grain cereals and breads - EXCESS:
 Liver Damage
- Food Sources: organ meats, cereals dairy products

Chronium (Cr)
Fluoride (Fl)
- FUNCTIONS:
 Helps prevent tooth decay
 Favors deposition of calcium thereby
strengthening the bones
- LACK OF FLUORINE RESULTS IN:
 Lowered resistance to dental caries
- EXCESS INTAKE OF FLUORINE:
 Mottling of the tooth enamel (dental fluorosis)
- FUNCTIONS:
 Takes part in glucose metabolism
 Helps the body use carbohydrates and fats
 Stimulates synthesis of fatty acids and cholesterol
in the liver
- LACKOF CHROMIUM RESULTS IN:
 Impaired action of insulin
 Low blood glucose level
- Food Sources: corn oil, clams, cereals, vegetables and
meats
  Three possible sources of water for the body are:
Nutrients to Take –or Avoid Taking –Together for Best  Water contained in foods
 Fluids taken as such
Absorption5 Nutrient Absorption Guidelines
 Water formed by the oxidation of foods in the body
Pair: Iron + Vitamin C
Pair: Vitamin D + Calcium INPUT: fluids in the form of water, juices, parenteral
Pair: Vitamin B12 + Folate
Pair: Vitamin D + Omega-3s OUTPUT: urine, vomitus, feces, stomach content, drainage,
Avoid: Iron + Calcium bleeding, perspiration

Water  Approximate Average Daily Intake and Output –2200 to

- 60-70% total body weight 2500 ml/day
- deprivation of 10% water –illness; 20% -death  Abnormalities of Water Balance
- next to O2 for maintenance of life
- 45 liters –water found in the body of normal adult
- 30 liters intracellular (inside or within the cells)
- 15 liters extracellular (outside the cells)
- large intestine absorbs water and changes the waste from
liquid into stool.
Functions:
 Acts as solvent for all products of digestion (universal
solvent)Carries nutrients to the tissues
 Removes waste products from the tissue
 Helps regulate body temperature and the acid-base
balance
 Sends messages between cells so you can think, see,
touch, hear, feel and move

Lack water results in:

 Dehydration with the following symptoms:
 Fatigue decrease blood pressure increase body temp
 Headache weight loss
 Collapse decrease urine output