Introduction to

Nutrition
NCM 205 - MSH
 01
DEFINITION OF TERMS
 01
Nutrition

- is a science that deals with the study of foods, nutrients and

other substances there in ,their action , interaction and balance
in relation to health and disease.

- of the processes by which an organism ingest, digest , absorbs

, transports, utilizes and excretes waste materials
 02
FOODS
- any substance organic or inorganic when ingested or eaten nourishes the
body by;
* supplying heat and energy - GO
* building and repairing tissues - GROW
* regulating bodily processes - GLOW

- next important to oxygen

Cereal grains and their products
Cereal grains and their products
ROOTCROPS
Animal-based milk
MILK AND MILK PRODUCTS
FORMS
Plant-based milk
Plant-based milk
MILK CLASSIFICATION
MEATS
MEATS
 FISH

BANGUS MATAMBAKA MUDFISH

EEL
TILAPYA
MOROMORO
FISH

BLUE MARLIN SALMON

TUNA
SHELLFISH
CRABS AND LOBSTERS
SHRIMPS
POULTRY AND POULTRY PRODUCTS
Fruits
Leafy vegetables
Fruit vegetables
Tubers
NON-ALCOHOLIC BEVERAGES
ALCOHOLIC BEVERAGES
Definition of Terms
Contents
03
FUNCTIONAL
FOODS
- foods that may provide health benefits beyond their nutrient
contributions.
It includes;
* whole foods
* fortified foods
* modified foods
* foods that are energy dense
* foods that are nutrient dense
Whole foods

Fortified foods

Modified foods
 Modified foods

Example #1: Lasagna1

Original Modified
1/3 c olive oil (to sauté vegetables) [omit oil]
1 ½ c diced onions 1 ½ c onion, 1 green pepper, ½ lb mushrooms
2 cloves garlic 2 cloves garlic
1 ½ lb ground chuck ¾ lb ground round
2 t salt [omit salt]
2 lb tomato sauce use no-added-salt type tomato sauce
28 oz canned tomatoes use no-added-salt type canned tomatoes
6 oz canned tomato paste use no-added-salt type tomato paste
1 tbsp oregano 2 t oregano, 2 t basil, ¼ c fresh parsley
2 tsp onion salt [omit salt]
1 lb lasagna noodles
Neptune 1 lb whole-wheat lasagna noodles
 Modified foods
Example #1: Lasagna1
Original Modified
2 tbsp olive oil (to cook noodles) [omit oil]
16 oz ricotta 16 oz low-fat cottage cheese, pureed
8 oz mozzarella 8 oz part-skim mozzarella
10 oz parmesan 4 oz parmesan
oil to grease pan spray to grease pan

Yield: 16 servings (2 9” × 12” pans)

Analysis Original Modified
Energy (kcal) 513 281
Protein (g) 35 21
Fat (g) 29 (6 t) 7 (1.4 t)
Neptune
Sodium (mg) 1121 380
Cholesterol (mg) 73 32
% of calories from fat 51% 24%
 Energy dense
foods
- a measure of the energy provides
,relative to the amount of foods .
1 gram carbohydrates = 4 kcal
1 gram protein = 4 kcal
1 gram fats = 9 kcal
½ CUP of pure low fat milk has 12 g
CHO, 8g CHON, 5g FATS
is = 125 kcalories
Nutrient dense
foods
-a measure of nutrient provides relative
to the amount of foods .
1/2 cup of malunggay
= 231 mg of vitamin C
= .5 grams of CHON
= 1.5 grams of CHO
= 2.5 grams of Ca
= 3mg of iron
 Definition of Terms
Contents
04
EMPTY OR JUNK
FOODS

- contain less or no energy and

nutrient content, more on added
sugar, trans-fats, more in sodium,
monosodium glutamate and
preservatives
Definition of Terms
Contents
05
Nutrients

- intangible property of nutrition

- chemical component of foods needed by
the body for one or more of these
3 functions ;
1. Provide energy
2. Build and repair tissues
3. Regulate life processes
 Nutrients Classifications
01
According to
functions 2. Body Building Nutrients are the structural
nutrients.
1. Energy Giving Nutrients are the fuel # water 2/3 of body weight
nutrients; # proteins 1/5 or 20% of body weight
( Energy dense nutrients )
1. carbohydrates 2. proteins 3. fats

Non-caloric nutrients are: 3. Body Regulating Nutrients

( Nutrient density ) - include the 6 groups of nutrients.
1. water 2.minerals 3.vitamins They maintain homeostasis of body fluid
and expedite metabolic process.
 Nutrients Classifications
02
According to Chemical nature
# Organic - Carbohydrates , Proteins ,
Fats and Vitamins
# Inorganic - Minerals and Water
03
According to Concentration
# Macronutrients - C , P, F - measure in grams
# Micronutrients - Vitamins and Minerals
- measure in milligrams

04
According to Essentiality
# Physiologically essential or the
dispensable nutrients.
# Dietary essential or the indispensable
nutrients
 Definition of Terms
Contents
06
WELLNESS
- condition of the body resulting from
- maximum well-being , the top range of
health state ; the goal of the person
strives toward realizing his or her full
potential physically , mentally
emotionally , spiritually ,and socially.
07
MALNUTRITION
lack of one or more essential nutrients
or it maybe due to an excessive nutrient
supply to the point of creating toxic
or harmful effects.
 Malnutrition Classifications
A. FORMS OF MALNUTRITION
Undernutrition Specific deficiency
Overnutrition Imbalance

B. TYPES OF MALNUTRITION
Acute Chronic
 Definition of Terms
Contens
08 09
NUTRITIONAL
OPTIMUM OR
STATUS OR NUTRITUE
GOOD NUTITION

- is the condition of the body resulting

from the utilization of essential - the body has adequate supply of
nutrients. essential nutrients that are efficiently
utilized such that growth and good health
A. CLASSIFIED INTO : are maintained at the highest possibl
# good # fair # poor level.
 02
GUIDELINES FOR BETTER
NUTRITION AND WELLNESS
01
PROPER NUTRITION
- is eating the right kind ,
the right amount of food ,
eating at the right time
and in most sanitary manner.
02
THE 3 BASIC FOOD GROUPS
1. Body Energy Giving Foods
- are cereals , root crops, oils and waxes
2. Body Building Foods
- meats ( pork ,beef , carabeef )
- poultry (chicken, ducks , turkey , birds ,eggs )
- fish and shellfish ( fresh and salty sources )
- legumes , beans and nuts substitute
- milk and milk products
3. Body Regulating Foods are fruits and vegetables
03 FOODS AND DIETARY GUIDELINES
 04
PINGGANG PINOY