“

Nutrition and Diet Therapy

NCM 105
”
Prof. Marilyn Agas Alintanahin
 Nutrition and Diet
Therapy
NCM 105
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COURSE DESCRIPTION:

This course deals with the study of food in relation to health and
illness. It covers nutrients and other substances and their action,
interaction and balance in relation to health and diseases and the
process by which the human body ingests, digests, absorbs,
transports, utilizes, and excrete food substances. It also focuses on
the therapeutic and food service aspects of the delivery of nutritional
services in hospitals and other healthcare institutions. The learners
are expected to develop the competencies in appropriate meal
planning and education to a given client.
PRE-REQUISITE:
Biochemistry,
NCM 101,
NCM 102,
NCM 103
 COURSE OBJECTIVES:
At the end of this course, the students should be able to:

1. Apply knowledge of physical, social, natural and health sciences and humanities
in nutrition and diet therapy;
2. Provide safe, appropriate, and holistic care to individuals, families, population
group, and community utilizing the nutrition care process;
3. Apply guidelines and principles of evidence-based practice in nutrition and diet
therapy;
4. Practice nursing in accordance with existing laws, legal, ethical, and moral
principles related to nutrition and diet therapy;
5. Work effectively in collaboration with inter-, intra-, and multi-disciplinary and multi-
cultural teams in providing nutritional care
COURSE CONTENT:
Lecture Handout 1: Nutrition and Nutrient Classification/Functions,
Dietary Tools/ Guidelines

Lecture Handout 2: Nutrition Care Process, Intervention, and

Application in Different Stages of Life

Lecture Handout 3: Dietary Modifications, Nutrition Therapy in

Different Diseases
Lecture Handout 1

Lecture Handout Title: Nutrition and Nutrient Classification /

Functions, Dietary Tools/Guidelines

Overview:

This module covers topics on the definition and introduction of

nutrition. This discussion also includes nutrient classification with
specific functions which aim to give an understanding on how
important is nutrition to everyone’s life. It also covers basic tools,
guidelines of nutrition which give the realization of each one’s
responsibility in meeting standards/limitations in order to achieve and
maintain optimum nutrition.
Lecture Handout 1

Lecture Handout Title: Nutrition and Nutrient Classification /

Functions, Dietary Tools/Guidelines

Lecture Handout Objectives:

→Determine importance of nutrition to one’s life.

→Analyze the role of each individual in the attainment of optimum nutrition
→Adapt/apply nutrition knowledge in helping one’s self and others in achieving and
maintaining good nutritional status
Coverage:

A. Topic 1 (Week 1): Introduction of Nutrition, Definition of Terms

B. Topic 2 (Week 2): Classification of Nutrients: Macronutrients

C. Topic 3 (Week 3): Micronutrients Classification (Vitamins)

D. Topic 4 (Week 4): Minerals (Major Minerals and Trace Minerals)

E. Topic 5 (Week 5): Nutrition Tools, Guidelines

Topic 1

Topic Title: Introduction of Nutrition, Definition of Terms

Introduction:

Where do we get nutrition? Of course, the answer is FOOD. When we put a food in the mouth, Nutrition starts. Eating is not an
end in satisfying one’s hungry stomach but a means to an end in reaching the optimum nutrition needed by our body for the
maintenance of life and support growth. This is only made possible from the nutrients in the food that we are eating, on how
responsible we are in providing our body with nutritious foods, which, serves to mediate in reaching the ultimate goal of life→a
healthy life worth-living.

The right kind and amount of food eaten at the right time is the foundation for good nutritional status. An individual should
religiously follow it in order to attain and maintain proper nutrition. Nutrition does not only deal with the quality and quantity of
foods which should be consumed daily. Nutrition also deals with the physiologic needs of the body in terms of specific nutrients,
the ways and means of supplying these nutrients through adequate diets, and the effects of failure to meet nutrient needs, also
the occurrence of diseases.

Thus, one should be aware that nutrition necessitates the ingestion of nutrients from natural, nutritious food sources.

In addition, Nutrition must be concerned with certain social, economy, cultural and physical implications of food and eating.
Topic Objectives:

→Understand the definition of nutrition and its importance

and applications to one’s life
→Identify the terms significant/related with nutrition and
determine the usages for good nutrition
→Apply the collaborative significance of each facet of
nutrition in the maintenance of
good health
Topic Contents

NUTRITION and DIETETICS with DIET THERAPY

Nutrition: the science/study of food and how the body utilizes it. Quantity and
quality of food are not just its focus but also receiving and utilizing processes for
body’s growth and the different body functions maintenance. [1]

Nutrition: the process of nourishing or being nourished particularly the overall

processes by which an individual ingests and makes use of food substances
essential for nutrition of humans. [3]

1. Caudal, Maria Lourdes Cruz, Basic Nutrition and Diet Therapy, Textbook for Allied Health, Second Edition, C & E Publishing, Inc., EDSA, Quezon City, 2019
3. www.merriam-webster.com/dictionary/nutrition
Nutrition is a crucial part of health and development. Healthier nutrition is related to boost
infant, child and motherly health, well-built immune systems, secured pregnancy and
childbirth, safe of non-communicable diseases (such as diabetes and cardiovascular
disease), and long life. [4]

Nutrition, the incorporation/metabolism by living organisms of food materials that allow

them to grow, maintain themselves, and reproduce. [5]

Nutrition is the study of food nutrients, how the body utilizes them, and the relationship
between diet, health, and disease. [6]

Basic function of Nutrition→is to maintain life by allowing a person to grow and be in a

state of health.

4. who.int./health-topics/nutrition
5. Carpenter, K. Snell, E., Truswell, Stewart, Nutrition-Diet, www.britannica.com/science/nutrition
6. www.medicalnewstoday.com/articles160774
Why is nutrition important? [23]

“You are what you eat”, a famous caption goes. A healthy diet consists of a well-balanced
diet composed of important nutrients in right proportion. It avoids malnutrition and diseases
like obesity, diabetes, heart diseases, cancer & stroke, etc.
Food that we eat acts as a fuel to the body.

Food also provide essential nutrients which further act as: [23]

1.) Energy-provider foods – Carbohydrates, Fats→Energy is essential for the constantly

voluntary & involuntary activities of the body.

2.) Body-building foods – Proteins, Minerals→Muscles, bones & organs are built up and
maintained by the protein supplied by the food. Minerals: like iron, phosphorous→affect the
formation of the blood – skeleton tissue (bones).

23. Dr. Neha Pathania, parahospitals.com/parabliss/what-is-nutrition-its importance/

3.) Protective foods – Vitamins, Minerals→important for
safeguarding the body against diseases.

4.) Regulatory-foods – Water, Roughage→Water is needed for

the regulation of body processes: such as digestion, excretion,
maintenance of the body temperature and the electrolyte balance.
Roughage helps normal body movements.

Important Nutrients required by the body:

Carbohydrates; Proteins; Fats; Vitamins and Minerals; Water;
Roughage

23. Dr. Neha Pathania, parahospitals.com/parabliss/what-is-nutrition-its importance/

What to eat and what not to? [23]

It is very important for us to be aware on what to be eaten

and what to do away with. The plate has to be
wholesome and balanced and needs to include the right
ingredients to supply you the right nutrition that you
needed to attain good health.

23. Dr. Neha Pathania, parahospitals.com/parabliss/what-is-nutrition-its importance/

Why is Nutrition applied to Nurses? [1]

Note: Reasons why nutrition science is applied to nursing care:

1. The role of nutrition in the prevention of diseases/sicknesses or illnesses → as a realization,

as well as recognition

2. The attainment of good nutritional status (NS) or nutriture particularly nutritional needs and
limitations considering different foundation (cultural, economic, and psychological aspects and
styles)→serves as a dedication and concern for food pattern adaptation of individuals

3. The application of diet modification (therapeutic diet) dependent on physician’s prescription

based on patient’s condition, complication, and development→leads to knowledge and nutrition
education

1. Caudal, Maria Lourdes Cruz, Basic Nutrition and Diet Therapy, Textbook for Allied Health, Second Edition, C & E Publishing, Inc., EDSA, Quezon City, 2019
Dietetics: the administration of the study/science
of nutrition to the humans in the state of health and disease. [7]

The dietitian is an individual who works in a hospital,

providing nutritious meals to patients (with home economists
as the earliest dietians). The dietitian is proven as specialized
in planning and evaluation of patients’ nutritional care for
those who are sick needing therapeutic dietary regimens (diet
modifications), also for the healthy ones or the normal in
general. All of this knowledge and skills are required for
qualification and registration as a dietitian. [7]

7. Judd P.A. Encyclopedia of Food Sciences and Nutrition, 2nd Edition,2003, www.sciencedirect.com/topics/food-science/dietetics
Presidential decree no. 1286: regulating the practice of nutrition and dietetics in the Philippines, and for other purposes.

Republic Act No. 2674, an Act to regulate the practice of dietetics in the
Philippines (June 18, 1960); since the effectivity of said Act, significant
changes have evolved along the delivery of nutritional services in hospitals
and other health care institutions; and the provisions of Republic Act No.
2674 regulating merely as it does the practice of dietetics proved inadequate
to meet the fast changing needs of promoting the nutritional well-being of
individuals and groups within the framework of community life, hence, there
is an imperative need to regulate not only the practice of dietetics but also
that of nutrition. [8]

8. officialgazette.gov.ph/1978/01/20/presidential-decree-no-1286-RA2674
Diet therapy is a wide-ranging term for the actual application of nutrition in order
to avoid/cure/remedy occurrence of diseases. It usually includes modifying
existing dietary lifestyle to promote health in its highest optimum level. Also, the
development of an alternative dietary lifestyle plan is done for the elimination of
specific foods so as to restore good health.[9]

9. imedpub.com/scholarly/diet-therapy-journals-article-ppts-list.pdf
Diet therapy, a physiologically-based practice involves specialized dietary regimens (low
carbohydrate, low salt, etc. diets). [10]

Objectives are as follow: [10]

Treatment or prevention a specific disease (such as cancer or cardiovascular disorders)
Encouragement in the promotion of healthy lifestyle and wellness
Detoxification of the body (by toxins neutralization or elimination)

When just starting on a therapeutic diet, it actually is a different means of eating that person
involved look for the service of specialized people to guide him/her what should and should
not to be eaten, in order to prevent nutritional deficiencies. Healthcare or nutrition
professional helps one to be aware of dietary science and understanding its
development/progress. [10]

10. Millstine, Denise, February 2019, msdmanuals.com/home/special-subjects/integrative-complementary-and-alternative-medicine/diet-therapy

Principles of Diet Therapy [11]

• To maintain good nutritional status

• To correct deficiencies
• To afford rest to the body
• To metabolize the nutrients
• To make changes in body weight when necessary
11. nptel.ac.in/content/storage2/courses/126104004/LectureNotes/week6_04 Principles%20of Therapeutic %20diet.pdf
Purposes of Therapeutic Diets: [11]

*Regulate amount of food *Assist body organs to maintain normal

function *Aid in digestion *To improve specific health conditions
*Increase or decrease body weight *Modify the intervals of feedings
*Significance Useful in managing disease *Promote greater
resistance to specific conditions *Prevention or supplemental
treatment

11. nptel.ac.in/content/storage2/courses/126104004/LectureNotes/week6_04 Principles%20of Therapeutic %20diet.pdf

Food [13]

→A material, usually of plant or animal origin, that contains essential nutrients, such
as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and
assimilated by an organism to produce energy, stimulate growth, and maintain life;

→any substance containing nutrients, that can be ingested by a living organism and
metabolized into energy and body tissue;

→any nourishing substance that is eaten, drunk, or otherwise taken into the body to
sustain life, provide energy, promote growth, etc.

13. food-dictionary.com/browse/food
 Nutrients in Food

Food is the root of all of the energy necessary for humans to eat. It is
not just because of being hungry, satisfying the hungry stomach.
People get energy from food. We create all the energy we need by
eating. The human body is made up of structures components, such as
muscles, organs, and bones, are also composed of the nutrients
contained in food. This is why nutrient intake through eating that
provide energy and become the constituents of our bodily structures is
important for sustainability of human life. [14]

14. itsukaco.jp/en/nutraceutical/about/nutrition/functions
Nutrients

→Substances that nourish the body for growth or metabolism of an organism. While plants do nutrient
absorption of nutrients basically from minerals and other organic compounds in the soil, and animals
do obtain nutrients from ingested foods. [15]

3 main functions of nutrients in our body [16]

1. Source of energy. Calories in food specifically means unit of energy. A calorie is simply a unit of
energy. Our bodies do not function without energy, so we need it to let our body to function
accordingly.
2. Regulation of body processes. These include regulating the body temperature. This is done
primarily by vitamins, minerals, and the water that is also in our bodies.
3. Maintenance, repair, and growth of all body cells. They are being put back constantly; thus. we
need nutrients in order to help go on with body processes.

15. study.com/academy/lesson/what-are-nutrients-definition-examples.html
16. cdn.citl.illinoi.edu/courses/KIN122/week3/chapter7/web-data/files.htm
Enzyme: [17]

CHONs (proteins) that hastens the chemical reaction rate in a

living organism. An enzyme acts as catalyst for specific chemical
reactions, transforming/changing a specific set of reactants
(called substrates) into specific products. Life would never exist
without enzymes.

17. Shiel Jr., William C. medicinenet.com/script/main/art.asp?articlekey=3266

Hormones [18]
→a natural substance which the body produces and that influences the way the
body grows or develops;

→ any of various chemical substances which the body cells produced and released
especially into the blood and having a specific effect on cells or organs of the body
usually at a distance from the place of origin;

→a product of living cells that circulates in body fluids (as blood) and produces a
specific often stimulatory effect on the activity of cells usually a distance from its
point of synthesis

18. Harder, Ben/Science News, 18 May, 2002, merriam-webster.com/dictionary/hormones

Basic Nutrition Concepts [19]

“Good diet is a matter of common sense -- eat less and eat fresh.”

Limit Sodium
Too much intake of Sodium (Na) is related with health risks including high blood pressure.
Healthy adults should limit their sodium consumption per day. One can substitute salt with
herbs in order to have good flavor. Also, limit the intake of processed foods.

Consume Whole Grains

Ensure that at least half of the grains you eat daily are whole grains.

Eat Seafood
One has to eat seafood at least twice a week. Fish and shellfish are excellent sources of
nutrients including heart-healthy omega-3 fatty acids.

19. healthyeating.sfgate.com/10-key-basic-nutritionconcepts-7681.html
Eat Less
Increase in weight and some medical health problems usually are the results of
habitual overeating. Use a small plate to limit your portion size. and avoid for
second rounds. Eat each meal slowly and thoughtfully. Enjoy eating and stop if
hunger is satisfied.

Eat More Produce

Essential nutrients (vitamins and minerals) are present in fruits and vegetables.
Fruits and vegetables are of low-calorie content. Try to incorporate produce into
every meal.

Diversify Protein
Control one’s consumption of red meat, and incorporate a variety of other proteins
such as beans, eggs, legumes, nuts, fish, low-fat dairy and poultry into your diet.

19. healthyeating.sfgate.com/10-key-basic-nutritionconcepts-7681.html
Choose Low-Fat Dairy
Milk and dairy products are good sources of Calcium (Ca) and Protein (CHON).
Choose low-fat milk, cheese, yogurt and sour cream. Prevent intake of sugar and
calorie-laden flavored milk, ice cream, yogurt, cream cheese and pudding.

Avoid Trans- and Saturated Fats

Regulate consumption of saturated fats, avoid trans-fats. Replace solid butter or
margarine with olive or canola oil.

Drink Smart
Soda, juice and flavored coffee→add a lot of sugar and calories to your diet. Sip on
low-fat milk, water and 100-percent fruit and vegetable juices instead.

Save Treats for Special Occasions

Maintain meals and snacks nutritious.

19. healthyeating.sfgate.com/10-key-basic-nutritionconcepts-7681.html
NUTRITIONAL STATUS
→the balance between the intake of nutrients by an organism and the expenditure of these in the processes of
growth, reproduction, and health maintenance. Because this process is highly complex and quite individualized,
nutritional status assessment can be directed at a wide variety of aspects of nutriture. These range from
nutrient levels in the body, to the products of their metabolism, and to the functional processes they regulate.
[20]

Nutritional status can be measured for individuals as well as for populations. Accurate measurement of
individual nutritional status is required in clinical practice. Population measures are more important in research.
They can be used to describe nutritional status of the group, to identify populations or population segments at
risk for nutrition-related health consequences, and to evaluate interventions. [20]

Nutritional Status (Nutriture) is the condition of the body resulting from the utilization of essential nutrients.

20. encyclopedia-com/food/encyclopedia-almanacs-transcripts-and- maps/assessment-nutritional status

Optimum Nutrition

→eating the right amounts of nutrients on a proper time in

order to achieve the best performance and the longest
possible lifetime in good health, assuming that external
negative influences like accidents and infectious diseases
can be avoided. [21]

21. scientificpsychic.com/health/optimum-nutrition.html
General Principles [21]

Dietary deficiency diseases such as rickets, goiter, anemia, scurvy, etc. are usually the result of
malnutrition. Likewise, obesity and diseases like diabetes, cardiovascular disease, and high-blood
pressure are the results of diets with too much calories and improper balance of nutrients -
protein, fat, and carbohydrates.

Optimum Nutrition aims → to attain balance of dietary nutrient intake to prevent occurrence of
diseases caused by deficiencies or excesses. The food that one eats should have the proper
amount/proportion of nutrients for current stage of life.

Optimum Nutrition should supply the correct quantities of protein, fat, carbohydrates, vitamins,
minerals, fiber, and probiotic bacteria in order to keep a healthy body and to sustain the desired
level of activity for the best life standard.
21. scientificpsychic.com/health/optimum-nutrition.html
Malnutrition [22]

→refers to getting too little or too much of certain nutrients; a condition that results from
nutrient deficiency or overconsumption; can lead to serious health issues, including stunted
growth, eye problems, diabetes and heart disease.

Malnutrition includes undernutrition and overnutrition, both of which can lead to health
problems and nutrient deficiencies if not addressed.

22. healthline.com/nutrition/malnutrition
Types of malnutrition [22]

1.) Undernutrition:
→results from not getting enough protein, calories or micronutrients;
→leads to low weight-for-height (wasting), height-for-age (stunting) and weight-for-age
(underweight);
→have deficiencies in vitamins and minerals, especially iron, zinc, vitamin A and iodine
Symptoms include: weight loss, fatigue, irritability and micronutrient deficiencies

2.) Overnutrition:
→too much intake of certain nutrients, such as protein, calories or fat;
→usually results in overweight or obesity and a lower intake of certain vitamins and minerals.
However, micronutrient deficiencies can also happen with overnutrition→possible to be
overweight or obese from too much consuming of calories but not at the same time getting
enough vitamins and minerals→ because foods that contribute to overnutrition, such as
fatty/sugary foods, are mostly high in calories and fat but low in other nutrients needed by the
body.

22. healthline.com/nutrition/malnutrition
Common Causes of Malnutrition [22]
Malnutrition is a worldwide problem that can result from environmental, economic and medical
conditions.

Common causes of malnutrition

1. Lack of access to sufficient and affordable food or food insecurity

2. Digestive problems and issues with absorption of nutrients
3. Too much intake of alcohol: Heavy alcohol use can lead to inadequate intake of protein,
calories and micronutrients
4. Disorders and problems on mental health: Depression and other mental health
conditions can increase malnutrition risk.
5. Unable to have and prepare foods: Having poor mobility and lacking muscle
strength as risk factors for malnutrition → impair food preparation skills

22. healthline.com/nutrition/malnutrition
THANK YOU