Kristinelou Marie N.

Reyna December 15, 2020

BSN 2-6 Nutrition and Diet Therapy
SAS 4

LESSON PREVIEW
1. Nutrition Assessment - A systematic approach to collect, classify, and synthesize important and relevant data needed to identify
nutrition-related problems and their causes. This step also includes reassessment for comparing and re-evaluating data from the
previous interaction to the next and collection of new data that may lead to new or revised nutrition diagnoses based on the client’s
status or situation.
2. Nutrition Diagnosis - A nutrition and dietetics practitioner’s identification and labeling of an existing nutrition problem(s) that the
practitioner is responsible for treating. Nutrition diagnoses (eg, inconsistent carbohydrate intake) are different from medical
diagnoses (eg, diabetes).
3. Nutrition Intervention - A planned action(s) designed with the intent of changing a nutrition-related behavior, risk factor,
environmental condition, or aspect of health status to resolve or improve the identified nutrition diagnosis(es) or nutrition
problem(s).
4. Nutrition Monitoring and Evaluation – It identifies outcomes/indicators relevant to the diagnosis and nutrition intervention plans
and goals.

CHECKING FOR UNDERSTANDING

Multiple Choice

1. B. Steak
Rationale: Red meat such as steak, is a good source of protein and iron but no carbohydrates.
2. B. Starch, glycogen and fiber
Rationale: Polysaccharides are long chains of monosaccharides linked by glycosidic bonds. Three important polysaccharides, starch,
glycogen, and cellulose, are composed of glucose.

3. C. Glucose
Rationale: Glucose is the main source of fuel for our cells. When the body doesn't need to use the glucose for energy, it stores it in the
liver and muscles.

4. A. Glycogen
Rationale: Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, fungi, and
bacteria.

5. A. Insulin
Rationale: The most important hormone that the pancreas produces is insulin. Insulin is released by the 'beta cells' in the islets of
Langerhans in response to food. Its role is to lower glucose levels in the bloodstream and promote the storage of glucose in fat,
muscle, liver and other body tissues.

LESSON WRAP-UP
Cat: 3-2-1

Three things you learned:

1. Different types of carbohydrates as well as its arrangements and number of atoms.
2. Regulation of Blood glucose
3. Sugar alcohols are carbohydrates but they yield slightly less energy than sucrose.

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

1. Health effects of starch and dietary fibers
2. Disease Prevention and recommendations when consuming carbohydrates

One question you still have:

1. What are recommended intakes of starches and fibers?