NOTRE DAME HOSPITAL AND SIENA COLLEGE OF COTABATO, INC.

Formerly: Notre Dame Hospital and School of Midwifery

Purok No. 01, Governor Gutierrez Avenue
Barangay Rosary Heights IX, Cotabato City 9600
Telefax: (064) 421-5133/ 522-1046
ndhsmrh9@yahoo.com

CHAPTER 1
Topic: Basic Concept of Nutrition
Sub-Topic: a. Digestive System
b. Food Pyramid
c. Nutritional Assesment Tools
d. Dietary planning guidelines
Course & Year Level: DMLevel II
Subject: Nutrition
Professor: Anne Carmell B. Sarmiento, RM, BSM
Time-frame: Week 1-2: 3 hrs./week

A. Chapter Overview

This module covers the basic concepts of nutrition, including the value of food, how nutrients
is being absorb in the body. Nutrition is the science of food, the nutrients and other
substances therein, their action, interaction, and their balance in relation to health and disease
and the process by which the organism ingests, digests, absorbs, transports, utilizes and
excretes food substances. In simple terms, nutrition is the science of nourishing the body
properly or the analysis of the effects of food on the living organism

B. INSTRUCTIONAL LEARNING OUTCOMES (ILO):

At the end of this unit, the learners should be able to:

1. Define and use correctly all of the key words printed in bold
2. Explain how food nourishes the body
3. Discuss the relation of food and Nutrition
4. Explain the relationship between nutrition and health
What is my Prior Knowledge?
C. PRELIMINARY ACTIVITIES/Motivation
Prayer: Loving God, things are becoming more unclear during this pandemic, but we know that your
light will guide the way. Please hold our hand as we walk and face different challenges. Please keep us
and our loved ones safe.

1
Dominican Prayer: Bless us Lord that we may be blessings to others, as we praise your name and
preach your word now and always. Amen.
o Activity

Arrange the scrambled words to make it terms used in Nutrition and Dietetics.

SNTIETUNR LEIARCO EYNEGR IONNRTTUI

DOOSF TIEDIECTS LEATHH TAMLUNIOTNRI

NESTIODIG NTAOSBRPIO

1. ____________________ Refers to a state of complete physical, mental and social well-being and not
merely the absence of disease
2. ____________________ these are products derived from plants or animals that can be taken into the body
to yield nutrients for maintenance of life and the growth and repair of
tissues.
3. ____________________ Refers to a state of complete physical, mental and social well-being and not
merely absence of disease.
4. ____________________ it is a mechanical and chemical breakdown of food into smaller components
5. ____________________ it is a process where the nutrients from foods are absorb by the body into the
bloodstreams.
6. ____________________ refers to the unit by which energy is measured
7. ____________________ is the application of the science of nutrition and food management to the feeding
of individuals or groups.
8. ____________________ It is the science of nourishing the body properly or the analysis of the effects of
food on the living organisms.
9. ____________________ These are substances obtained from food and are used in the body to provide
energy and structural materials and to regulate growth, maintenance and
repair of body tissue
10. ___________________ The capacity to do work. The energy in food is chemical energy. The
body can convert this chemical energy to mechanical,
electrical or heat energy.

Activity II:

Click on this site https://www.fnri.dost.gov.ph/index.php/tools-and-standard/nutritional-guide-pyramid

and on separate clean sheet of paper list all the food pyramids recommended by FNRI in different life
stages.

2
What do I Need to Learn?
B. LESSON PROPER/ DISCUSSION:

Definition of Terms
Foods - products derived from plants or animals that can be taken into the body to yield
nutrients for maintenance of life and the growth and repair of tissues.
Nutrition - This is the science of food, the nutrients and other substances therein, their
action, interaction, and their balance in relation to health and disease and the process by
which the organism ingests, digests, absorbs, transports, utilizes and excretes food
substances. In simple terms, nutrition is the science of nourishing the body properly or the
analysis of the effects of food on the living organisms.
Nutrients - These are substances obtained from food and are used in the body to provide
energy and structural materials and to regulate growth, maintenance and repair of body
tissue. They include carbohydrates, protein, vitamins, minerals, fats and water.
Macro-nutrients - These are nutrients needed by the body in large amounts and they include
carbohydrates, proteins and fats. They form the bulk of the diet and supply all the energy
needed by the body.
Micronutrients - These are nutrients needed in small amounts for a variety of body
functions and processes. They include the vitamins and minerals.
Essential nutrients-They are nutrients that must be obtained from food because the body
cannot make them/synthesize them in sufficient amounts to meet the body’s physiological
needs.
Nutritional status - Refers to the condition of health of an individual as influenced by the
intake and utilization of nutrients
Malnutrition - Refers to any condition caused by an excess or deficient of energy or nutrient
intake or by an imbalance of nutrients.
Good/normal nutrition-Refers to a sufficiency of nutrients intake that affords the highest
level of wellness
Under nutrition-Under nutrition refers to a deficiency of energy or nutrients.

Digestion – it is a mechanical and chemical breakdown of food into smaller components

Absorption – it is a process where the nutrients from foods are absorb by the body into the
bloodstreams.
Metabolism – is a chemical process of transforming foods into other substance to sustain life.

3
 Enzymes – an organic catalyst that are protein in nature and are produced by living cells. A
catalyst speeds up or slows down chemical reactions without itself undergoing change.
Nutritional Status – is the condition of the body resulting from the utilization of essential nutrients.

Over nutrition-Over nutrition refers to excess intake of energy or other nutrients.

Energy - The capacity to do work. The energy in food is chemical energy. The body can
convert this chemical energy to mechanical, electrical or heat energy.
Energy –Yielding Nutrients are breakdown to yield energy the body can use; Carbohydrates,
Fat, and Protein
Calorie - This is a unit by which energy is measured. Food energy is measured in kilocalories
(1000 calories equal 1 kilocalorie). One kilocalorie is the amount of heat necessary to raise
the temperature of 1 kilogram of water 10ºC
Health - Refers to a state of complete physical, mental and social well-being and not merely
absence of disease.
Dietetics is the application of the science of nutrition and food management to the feeding of
individuals or groups
Basic Concepts of Nutrition

1. Nutrition is the food you eat and how the body uses it. We eat food to live, to grow, to
keep healthy and well, and to get energy for work and play.
2. Food is made up of different nutrients needed for growth and health.

• All the nutrients needed by the body are available through food.
• Many kinds and combination of food can lead to a healthy diet.
• No food, by itself has all the nutrients needed for full growth and health.
• Each nutrient has its specific uses in the body.
• Most nutrients do their best work in the body when teamed with other nutrients.

3. All persons, throughout life, have need for the nutrients but in varying amounts. The
amounts of nutrients needed are influenced by age sex, activity and the state of health.

4. The way food is handled influences the amount of nutrients in food, its safety,
appearance, and taste. Handling means everything that happen to food while it is being
grown, processed, stored and prepared for eating

4
Digestive System

 Mouth: The digestive process begins in the mouth.

Food is partly broken down by the process of chewing and by the chemical action of
salivary amylase (these enzymes are produced by the salivary glands and break down
starches into smaller molecules). On the way to the stomach
 Esophagus – After being chewed and swallowed, the food enters the esophagus. The esophagus
is a long tube that runs from the mouth to the stomach. It uses rhythmic, wave-like muscle
movements (called peristalsis) to force food from the throat into the stomach. This muscle
movement gives us the ability to eat or drink even when we’re upside-down
 Stomach – The stomach is a large, sack-like organ that churns the food and bathes it in a very
strong acid (gastric acid/ hydrochloric acid). Food in the stomach that is partly digested and
mixed with stomach acids is called chyme.
 Small intestine – 90 % of nutrient absorption happens in the small intestine. Bile (produced in
the liver and stored in the gall bladder), pancreatic enzymes, and other digestive enzymes
produced by the inner wall of the small intestine help in the breakdown of food.
 Large intestine – Undigested food passes in the large intestine. In the large intestine, some of
the water and electrolytes (chemicals like sodium) are removed from the food.
 The end of the process – Solid waste is then stored in the rectum until it is excreted via the anus

PHYSIOLOGIC VALUE OF FOOD

Food is good to eat when it fulfills the ff. qualities:
1) It is nourishing or nutritious
2) It has satiety value
3) It is prepared under sanitary conditions

5
 4) Its palatability factors (color, aroma, flavor, texture)
5) Within the budget and suitable to the occasion.
Nutrition Classification
1) According to function
2) According to chemical nature
3) According to essentiality
4) According concentration

BASIC TOOLS IN NUTRITION

Ideal Weight, Total Energy Requirement, Body Mass Index Basal Metabolism –the amount of
energy required by an individual in the resting state, for such functions as breathing and circulation of
the blood.

Basal Metabolic Rate – the minimum caloric requirement needed to sustain life in a resting individual.
It can be looked at as being the amount of energy (measured in calories) expended by the body to remain
in bed asleep all day.

Factors that affect BMR

1. Genetics. Some people are born with faster metabolisms; some with slower metabolisms.
2. Gender. Men have a greater muscle mass and a lower body fat percentage. This means they
have a higher basal metabolic rate.
3. Age BMR reduces with age. After 20 years, it drops about 2 per cent, per decade.
4. Weight. The heavier your weight, the higher your BMR. Example: the metabolic rate of
obese women is 25 percent higher than the metabolic rate of thin women.
5. Body Surface Area. This is a reflection of your height and weight. The greater your Body
Surface Area factor, the higher your BMR. Tall, thin people have higher BMRs. If you
compare a tall person with a short person of equal weight, then if they both follow a diet
calorie-controlled to maintain the weight of the taller person, the shorter person may gain up
to 15 pounds in a year.

 Body Fat Percentage. The lower your body fat percentage, the higher your BMR. The lower body fat
percentage in the male body is one reason why men generally have a 10-15% faster BMR than women.

 Diet. Starvation or serious abrupt calorie-reduction can dramatically reduce BMR by up to

30percent.
 Restrictive low-calorie weight loss diets may cause your BMR to drop as much as 20%.
 Sleep – BMR falls 10-15% below waking levels.
 Endocrine Glands – male sex hormones increase the BMR 10-15%
 Fever – increase 7% for each degree rise the body temperature above 98
Nutritional assessment is the process of evaluating the nutritional status of an individual. It
is the process of estimating the nutritional position of an individual or group of people at a
given point in time. It provides an indicator of the adequacy of the balance between dietary
intake and metabolic requirements. Four methods are available that can be referred to as the
'ABCD' of nutritional status assessment. These are:

6
 1. Anthropometry
Anthropometry is the measurement of body size, weight and proportions to
evaluate nutritional status.
The measurements commonly used are: Weight, Mid-upper arm circumference
(MUAC), Skin fold thickness, Head circumference, Body Mass Index (BMI) BMI
useful tool when measuring an adult’s nutritional status. Weight and height
measurements are taken and used to compute the index.
BMI= Weight (Kgs) divided by Height
(m2) The interpretation of BMI indices is as
follows:
➢ < 18.5 Underweight
➢ 18.5–24.9 normal weight
➢ 25.0–29.9 Overweight
➢ 30.0–34.9 class I obesity
➢ 35.0–39.9 class II obesity
➢ ≥ 40.0 class III obesity
Some modifications to the WHO definitions have been made by particular bodies. The
surgical literature breaks down class III obesity
• Any BMI ≥ 35 or 40 is severe obesity
• A BMI of 40–44.9 or 49.9 is morbid obesity
• A BMI of ≥ 45 or 50 is super obese
2. Biochemical assessment
This is a measurement of nutrients in blood, urine and other biological samples.
Actual levels of particular nutrients may be measured and expressed in relation to
the expected normal values.
3. Clinical assessment
It involves looking at the body and detecting changes in its external appearance. For example
changes in hair, face, eyes, lips, skin, teeth, gums, tongue can be used determine the presence
of nutritional deficiencies.
4. Dietary assessment
This involves the assessment of food consumption of a group of individuals over a
period of time. Data on foods consumed assists in the identification of nutrient intake.
The most common methods used are:
• Food frequency recall
It involves establishing the frequency of which certain types of foods are consumed
over a specified time frame normally a week or two.
• 24-Hour dietary recall

7
 In this method the respondent is asked to remember in detail the type and quantity of
foods consumed during the previous 24 hours. Detailed descriptions of all foods and
beverages consumed including the cooking methods are recorded in household
measures then converted into grams or milliliters. The amounts of various nutrients
are then calculated using the food composition tables.
• Dietary history
It involves obtaining data retrospectively on the patterns of food consumption during
a specified period of time, usually in the past one month, two weeks or even longer
period of time.
Diet planning principles
Diet planners have developed several ways to select foods. Whatever plan or
combination of plans they use, they keep in mind the following six basic diet
planning principles:
• Adequacy
An adequate diet should provide enough energy and enough of all the other
nutrients to meet the needs of healthy people.
• Balance
This entails providing foods of a number of types in proportions to each other, such
that foods rich in some nutrients do not crowd out of the diet foods that are rich in
other nutrients.
• Calorie (energy) control
This principle involves the management of food energy intake. The key to controlling
energy intake is to select foods of high nutrient density.
• Nutrient density
Part of the secret to eating well without overeating is to select foods that deliver the
most nutrients for the least energy. Nutrient density is a measure of the nutrients a
food provides relative to the energy it provides.
• Moderation
Foods rich in fat and sugar provide enjoyment and energy, but relatively few
nutrients. In addition, they promote weight gain when eaten in excess. A person
practicing moderation would eat foods rich in fat and sugars only on occasion and
would regularly select foods low in fat and sugar, a practice that automatically
improves nutrient density. The principle of moderation involves providing enough but
not too much of a dietary constituent.
• Variety
A diet may have all the virtues described above and still lack variety, if a person eats
the same foods day after day. People should vary their choices within each class of
foods from day to day, for at least three reasons. First, different foods in the same
group contain different arrays of nutrients. Second, no food is guaranteed entirely
free of constituents that, in excess, could be harmful. Third, as the adage goes,
variety is the spice of life

8
Factors that influence food choices
Some of the factors that influence food choices of an individual include:
• Personal preference-One reason people choose certain foods is that they
like certain flavors, taste, texture, crispiness etc
• Habit-Some people select certain foods out of habit.
Ethnic heritage and tradition-Ethnic heritage and tradition are among the strongest
influences on food.
• Social interaction-Food signifies friendliness. Meals are social events, and the
sharing of food is part of hospitality.
• Availability, convenience, and economy
• Emotional comfort-Some people eat in response to emotional stimuli.
• Values-Food choices may reflect people’s religious beliefs, political views,
or environmental concerns. For example, many Christians forgo meat
during Lent, the period prior to Easter.
• Physical appearance of an individual-Sometimes ideals of body
image influence a person’s food choices.
• Nutrition-Finally, a valid reason to choose foods is that they will benefit
health. Recently, the nutritional value of food has become more influential in
many consumers, food choices. Some people make food choices to avoid
illness, others to improve their physical well-being and appearance

Diet Planning Guides To plan a diet that achieves all the dietary ideals outlined above, a
planner needs not only knowledge but tools. These tools include:

A. Dietary standards
Dietary standards are guidelines that help us understand how much of a
particular nutrient is needed by a healthy human being.
• Recommended dietary allowances (RDA).
These standards were developed for use in America. They represent quantities
of nutrients to meet known nutritional needs of practically all healthy people.
• Recommended nutrient intakes (RNI)
This is the Canadian own version of the RDA. It estimates nutrients needed to
support good health.
• Safe intake of nutrients (SIN)
These dietary standards were developed by the FOOD and Agriculture
Organization (FAO) and the World Health Organization (WHO).

• Recommended intakes of nutrients (RIN)

These standards were developed for use in the United Kingdom (UK)
Uses of RDA

9
 • Evaluating the adequacy of the national food supply; setting goals for food
production.
• Setting standards for menu planning for publicly funded nutritional programs e.g.
school feeding programs.
• Establishing nutrition policy for public assistance, nursing homes and institutions.
• Interpreting the adequacy of diets in food consumption studies.
• Developing materials for nutrition education
• Setting patterns for normal diets in hospital.
• Establishing labeling regulations
• Setting guidelines for formulation of new products or the fortification of specific foods

A. Limitations and misuse of RDA

1. They are complex for direct use by consumers.
2. They do not state ideal or optimal levels of intakes.
3. Allowances for some age categories e.g. adolescents and elderly are based on
limited data.
4. Data on food content of some nutrients especially the trace minerals are limited.
5. They do not evaluate nutritional status.
6. They may not apply to sick people.
B. Food composition tables
These are charts or tables showing the relative nutrient content found in a given
quantity of food. They were developed by FAO/WHO for developing countries. The
nutrient compositions of foods were obtained in laboratory after food analysis.
C. Food exchange system
This refers to a system of classifying foods into numerous lists based on their macro-
nutrient composition and establishing serving sizes so that one serving of each food
on a list contains the same amount of carbohydrates, protein, fat, and energy
(kilocalories).
Any food on the list can be exchanged or traded for any other food on that same
list without affecting a plan’s balance or total kilocalories.

D. Food group plan (Food pyramid)

This is a diet planning tool that sort out food of similar origin and nutrient content
into groups and then specifies that people eat a certain number of servings from each
group every day. The number of servings to be consumed from group depends on a
person’s age and energy needs.

10
 Nutritional Guidelines for Filipino

1. Eat a variety of foods everyday to get the nutrients needed by the body.
2. Breastfeed infants exclusively from birth up to six months and then give appropriate
complementary foods while continuing breastfeeding for two years and beyond for optimum
growth and development.
3. Eat more vegetables and fruits to get the essential vitamins, minerals, and fiber for regulation of
body processes.
4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body
tissues.
5. Consume milk, milk products, and other calcium-rich food such as small fish and shellfish,
everyday for healthy bones and teeth.
6. Consume safe foods and water to prevent diarrhea and other food-and water-borne diseases.
7. Use iodized salt to prevent Iodine Deficiency Disorders.
8. Limit intake of salty, fried, fatty, and sugar-rich foods to prevent cardiovascular diseases.
9. Attain normal body weight through proper diet and moderate physical activity to maintain good
health and help prevent obesity.
10. Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage, and do
not smoke to help prevent lifestyle-related non-communicable disease.

What do I need to remember?

B. I NEED TO REMEMBER THE FOLLOWING:

1. I need to remember the following:

11
Digestive Process, Food Groups, Dietary and Nutritional Guidelines, Tools in Nutritional Assessment.

What Does Research Say About this?

B. RESEARCH FINDINGS

Please visit https://www.fnri.dost.gov.ph/index.php/publications/writers-pool-corner/57-food-

and-nutrition/204-nutritional-guidelines-for-filipinos-a-prescription-to-good-nutrition for
further reading on nutritional guideline and surveys for Filipino people.

What insights and Learning’s have I gained in this topic?

B. I learned that….
Nutrition is the food you eat and how the body uses it. We eat food to live, to grow, to
keep healthy and well, and to get energy for work and play. Thus, proper food selection
should always be observed in accordance to the Food guides given by the Food and
Nutrition Research Institute.The nutritional value of a food is only one of many factors
that affect the dietary choices individuals make. There are five key factors that make up a
healthful diet: (1) An adequate diet, (2) A balanced diet, (3) Calorie control, (4)
Moderation, and (5) Variety

What Do I need to DO?

1. What are the basic tools used in the study of nutrition? Which of these tools will be most useful for
you? Explain

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

2. Using yourself, what signs of good nutrition do you manifest?

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

3. What lifestyle practices will promote health?

_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

12
Points to Remember!
WRAP-UP/ CLOSURE/ SUMMARY
Nutrition is the interaction between food and the body. It is about the nutrients contained in food, and
their action, interaction and balance in relation to health and disease. It is the process by which people
can ingest, digest, absorb, transport, utilize and excrete food substances. In addition, nutrition is
concerned with social, cultural and physiological implications of food and eating. In general, the science
of nutrition is the science of showing how food nourishes the body. Food is anything edible. It includes
all foods and drinks acceptable for that particular society, culture or religion while diet is the sequence
and balance of meals in a day. It is concerned with the eating patterns of individuals or a group.
Where can I get additional information?
REFERENCES AND OTHER LINKS OF INTEREST
https://www.open.edu/openlearncreate/mod/oucontent/view.php?id=314&printable=1
https://www.fnri.dost.gov.ph/index.php/publications/writers-pool-corner/57-food-and-
nutrition/204-nutritional-guidelines-for-filipinos-a-prescription-to-good-nutrition

Ruiz A. J. 2011 Nutrition and Diet Theraphy

13
14