NCM 105 Lecture 1-4

NCM 105-Nutrition and Diet Therapy
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MODULE ON NUTRITION AND DIET THERAPY

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ASST PROF. NARHUDA H. UNGA
COLLEGE OF HOME ECONOMICS

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Copyright
WESTERN MINDANAO STATE UNIVERSITY

Copyright © by Western Mindanao State University
All rights reserved. Published 2020
Printed in the Philippines
ISBN _________________
No part of this publication may be reproduced or distributed
in any form or by any means, or stored in a database or
retrieval system, without prior written permission of
WESTERN MINDANAO STATE UNIVERSITY
TABLE OF CONTENT
TABLE OF CONTENTS: PAGE NO:

Cover Page……………………………………………………………………... 1
Copyright………………………………………………………………………. 2
Table Content………………………………………………………………….. 3
Background of the Module…………………………………………………….. 5
Objectives of the Module……………………………………………………… 5
Lesson 1:Vison, Mission, Goal, & Objectives………………………………… 6
Introduction, Objectives & Topic Outline………………………….. 6
Read&Ponder………………………………………………………. 9
VMGO……………………………………………………………… 10
Grade Component and Corresponding Weight…………………….. 11
Lesson 2:Basic Concept in Nutrition and Diet Therapy: 13
I.Introduction to Basic Concept in Nutrition and Diet therapy
Introduction, Objectives & Topic Outline………………………….. 13
Read&Ponder………………………………………………………. 15
A.Basic Concept in Nutrition………………………………………. 15
A.1.Nutrition and Its Importance to Human Health..,………………. 16
II.Essential Nutrients and their Contribution to the Diet:
Classification of Nutrients. 16
A.3.Basic Concept in Nutrition……………………………….,,,,,,,,, 16
A.3.1.Important Terms……………………………………… …… 17
A.3.2.Nutrient Classification……………………………………….. 18
Basic Concept Concepts inNutrtion……………………………….. 19
B..Basic Concept to Diet Therapy:
B.1.Important Terms: 18
B.2.Basic Concepts of Diet 18
Therapy………………………………..
Lesson 3: II.Essential Nutrients and their Contribution to the Diet: 22
Classification of Nutrients.
Introduction, Objectives & Topic Outline……………………….. 23
Read&Ponder……………………………………………………. 25
Classification of Nutrients………………………………………. 25
A.Macronutrients……………………………………………….. 25
B.Micronutrients………………………………………………… 29
Fat Soluble Vitamins……………………………………………. 30
General Properties of Water-Soluble Vitamins…………………. 32
Essential Minerals…………………………………………….,.. 35
Water and Electrolytes…………………………………………… 43
Lesson 4: Nutrition Tools, Standards and Guidelines Nutrient 49
Recommendations
Introduction, Objectives &Topic Outline………………………… 50
Read & Ponder………………………………………………….. 52
A. Dietary Reference Intake (DRIs)……………………………… 52
B.Dietary Guidelines and Food Guides………………………….. 52
Food and Nutrition Labelling: How to read Food label…… 55
Lesson 05: Nutrition Care Process (ADIME Process)……………………….. 58

Introduction, Objectives & Topic Outline……………………….. 59
Read & Ponder…………………………………………………… 62
Nutrition care process…………………………………………….. 62
The Nutrition Care Process: ADIME (ADA Model)…………….. 63
Lesson 06: Nutrition in the Life Stages ………………………………………. 84
Read&Ponder…………………………………………………….. 87
1.Nutrition in Pregnancy……………………………………… 87
2.Nutrition in Lactation……………………………………….. 89
3. Nutrition in Infancy……………………………………………. 90
4.Nutrition for the Pre-school Child……………………………… 91
5.Nutrition for the School Child………………………….……… 92
6.Nutrition for the Teenager………………………………………. 93
7..Nutrition for Adulthood, Elderly/Aged………………………… 94
Lesson 07: Nutrition for Health And Illness (Fitness)…………………………. 97
Read & Ponder…………………………………………………….. 99
A.Nutrition in Weight Management……………………………….. 99
B.Nutrition Eating Disorder……………………………………….. 101
C.Nutrition Exercise and Sports…………………………………… 107
D.Nutrition and Bone Health………………………………………. 109
E.Nutrition for Oral and Dental Health……………………………. 114
Lesson 08:Dietary Modification and Diet Therapy……………………………. 119
Read & Ponder…………………………………………………….. 122
I. Nutrition and Diet Therapy…………………………………….. 122
1.The Routine Hospital Diet……………………………………… 122
Type of Diet………………………………………………………. 123
Other Diets……………………………………………………….. 133
II.Diet Counseling…………………………………………….. 136
Lesson 09:Filipino Culture, Values, Practices, and Beliefs Applicable in 139
Nutrition……………………………………………………………………….
Read & Ponder…………………………………………………….. 143
A.Traditional Foods and Dishes…………………………………… 143
Factors that affect diet……………………………………………… 144
B.Core Values of Nursing as applied to Nutrition Dietetics……….. 148
C.Entrepreneurship Opportunities on Nutrition and Diet Therapy. 149
Reference………………………………………………………….. 151
Appendices………………………………………………………… 152
Background of the Module:
The modules provide basic yet updated knowledge necessary for studying basic Nutrition
and Diet therapy for Nursing students and other Allied Courses.
The author designed the modules to be in line with the course as it relates to the Nursing
course curriculum subject.
These includes different topics such as Basic Nutrition, Diet Therapy, Recommended
Tools, Nutrition Care Process (ADIME Process-ADA Methods), Nutrition Life Stages, Health and
Illness (Fitness), and the Filipino Culture, Values, Practices and Beliefs applicable in Nutrition.
The author eloquently expressed that all stages of life needs food, nutrition and diet
therapy with the nutrition care process and how and what is the relationship to nursing course was
defines in this module.
Objectives of the Module:
This module aims to expand, apply and interpret the knowledge, ideas and theory in
relation to Nutrition and Diet therapy to the Nursing Course Curriculum.
It aims to provide also adequate information and more useful process in terms of
learnings of the subject matter especially in this pandemic crisis. Hopeful to be more fruitful and
satisfying modules readings and write ups activity work for the duration of Semester.
Goodluck! Godbless us all!
N.H.U.
VISION, MISSION, GOAL, AND OBJECTIVES Lesson 01
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Introduction:
Developing the school's vision, mission, goals and objectives with a specific educational
outcome agenda are the most important steps toward creating a successful program. Done well,
will give clarity and direction for a school.
It is vital to a school's success that the teachers/faculty and administrators work together
toward the same path. Along with continue collaborations with all persona involve in the
Institutional management. And provide a unifying element’s in which members performs
individually and collectively to the achieved the vision, mission, goals and objectives of the
Institution.
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Objectives:
At the end of the lesson, YOU can:

1.Exhibit awareness and appreciation on Vision, Mission, Goals, and Objectives of the
University and Colleges.
2.Discuss the Timeline of Western Mindanao State University, Zamboanga City.
3.Demonstrate understanding of the classroom policies, course requirements, and grading
system.
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Topic Outline:
A. The WMSU/College Vision, Mission, Quality Policy, Goals and Objectives.
B. Course Descriptions of the subjects and its grading system.
C. Timeline of the University
Try this!
Directions. Discuss the Timeline of Western Mindanao State University.

*By answering the following question through summative timeline process such as;
-Who started the School?
-When does the School Started?
-How does the School started?
*Timeline from Normal School to College to State University.
*Timeline from University to Accredited and ISO Institution of Western Mindanao State
University, Zamboanga City.
Timeline of Western Mindanao State University

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Think ahead!
Directions. Provide the details information on the Vison, Mission, Goals and Objectives of the
College of Nursing.
VISION
MISSION
GOALS
OBJECTIVES
Read and Ponder:
College of Home Economics, Department of Nutrition and Dietetics.
Vision:
The University of choice for higher learning with strong research orientation that produces
professionals who are socially responsive to and responsible for human development, ecological
sustainability, and peace and security within and beyond the region.
Mission:
The Western Mindanao State University, set in a culturally diverse environment, shall
pursue a vibrant socio-economic agenda that include:
• A relevant instruction paradigm in the education and training of competent and responsive human
resource for societal and industry needs;
• A home for intellectual formation that generates knowledge for people empowerment, social
transformation and sustainable development; and,
• A hub where science, technology and innovation flourish, enriched by the wisdom of the Arts
and Letters, and Philosophy.
Nutrition and Dietetics Goals:

The Nutrition and Dietetics Department goal is to develop and produce professionals with adequate
knowledge, attitudes, values, and skills imperative to promotion and maintenance of health through
optimum nutrition of individuals and groups.
Nutrition and Dietetics Objectives:

1. To provide quality education-geared of man’s nutritional problem and food needs of
society.
2. To equip students with adequate knowledge, attitudes, values, and skills in providing
services that can enhance nutritional status of individuals and communities.
3. To plan, organize and manage programs that can answer to identified problems of
individual and communities.
4. To initiate research projects based on priority areas that contribute to the improvement of
individual and community health.
5. To mold professionals with integrity, efficiency, understanding and respect and good
human relations in the profession.
See if you can do this!
Directions: Provide the details information on the Vison, Mission, Goals and Objectives of the
College of Home Economics, Department of Nutrition and Dietetics.
VISION
MISSION
GOALS
OBJECTIVES
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GRADE COMPONENT AND CORRESPONDING WEIGHT:
FINAL RATING
Midterm Grade ........................... 40%
Final term Grade ........................ 60%
100%
MIDTERM GRADE
Midterm Exam .................................................................... 40%
Quizzes ................................................................................. 30%
Activity/Seatwork ............................................................... 10%
Individual/Group Work ...................................................... 10%
Assignment .......................................................................... 10%
100%
FINAL TERM GRADE
Final Term Exam................................................................. 40%
Quizzes ................................................................................. 20%
Seatwork/Group Work ....................................................... 20%
Project .................................................................................. 20%
100%
Sample Grade Computation:

CRITERIA a) Total b)Score % Grade Percent Score (%)
Number of obtained by (a/b x 100) weight (grade x %
Items (Pts) student from weight)
criteria
Midterm exam score 100 80 80 40 32
Quizzes 120 70 58.33 30 17.49
Activity/Seatwork 70 63 90.0 10 9.0
Group/Individual Work 15 13 86.66 10 8.66
Assignment 18 17 94.44 10 9.44
TOTAL 76.59
 % Score 76.04 has an equivalent point grade of 2.0 (pls. Refer to table above)
 Similar computation will be done for the final term.
If the student has obtained a grade say… 2.25 during the final term,
His/her FINAL Rating will be computed as follows:
MT grade (40%) + Final grade (60%)
2.0(.4) + 2.25 (.6) = 2.15. This can be rounded off to the nearest point grade which corresponds to
2.25.
 Therefore, the student’s final rating is 2.25.
COURSE REQUIREMENTS:
 2 Written Major Exams (Midterm and Final Examination)
 2 Hands-On Major Exam
 At least 6 Quizzes (3 quizzes midterm + 3 quizzes final term)
 1 Project for the final term
 Compilation of all exercise (MIDTERM-FINAL)
CONDITIONS FOR PERFORMANCE EVALUATION:

 Active participation in all class activities.
 At least 55% passing in all exams and other graded requirements.
Basic Concept in Nutrition and Diet Therapy:
I. Introduction to Basic Concept in Nutrition and Diet therapy
Lesson 02
Introduction:
“To eat is a necessity, but to eat intelligently is an art.” ~ La Rochefoucauld.

The effective management of food intake and nutrition are both key to good
health. Smart nutrition and food choices can help prevent diseases. Eating the right foods can help
your body cope more successfully with an ongoing illness. Understanding good nutrition and
paying attention to what you eat can help you maintain or improve your health.
Food and nutrition are the way that we get fuel, providing energy for our bodies. We need
to replace nutrients in our bodies with a new supply every day. Thus, water is an important
component of nutrition as well. Fats, proteins, and carbohydrates are all required. Maintaining key
vitamins and minerals are also important to maintaining good health and body continuum.
Hence, Diet therapy is the branch of dietetics concerned with the use of foods for
therapeutic purpose. It is a method of eating a prescribed diet by a physician or Nutritionist-
Dietitian to improve health. Diet therapy usually involves the modification of an existing dietary
lifestyle to promote optimum health.
It is a branch of dietetics related with the use of food for therapeutic purposes. It is ordered
to maintain, restore and correct nutritional status, to decrease calorie for weight control, provide
extra calorie for weight gain. It also balances amount of carbohydrate, protein, fats and other
nutrient for diet modification and disease prevention.
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Objectives:
1.Describe the importance of nutrition to human health.
2.Define the Basic concept in Nutrition.
3.Determine the Basic concepts in Diet therapy.
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Topic Outline:
I. Introduction to Basic Concept in Nutrition and Diet therapy.
A.Basic Concept in Nutrition.
A.1. Nutrition and Its Importance to Human Health.
A.2.The benefits of the study of nutrition on individual.
A.3.Basic Concept in Nutrition:
A.3.1.Important Terms.
A.3.2.Nutrient Classification.
B. Basic Concepts in Diet therapy.
B.1. Important Terms.
B.2.Basic Concept in Diet therapy.
Try this!
Directions: Discuss the significance in the Study of Food, Nutrition and Diet therapy as a student
taking up Bachelor of Science in Nursing.
Food:
Students
(BSN) Nutrition:
Diet Therapy:
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Think ahead!
Directions: Discuss the responsibilities of a health worker in the Study of Food, Nutrition and
Diet therapy.
Food:
Health
Workers
Nutrition:
Diet Therapy:
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Read and Ponder!

A.Basic Concept in Nutrition:
A.1.Nutrition and Its Importance to Human Health.
Nutrition is rapidly emerging as a vital component in health care and in our developing
national health policies to meet human needs. A sound base of nutrition knowledge and skills is
fundamental relating to a personal concern for your own health and fitness, or a professional
educational concern for the health and health care of others.
Indeed, we live in a world with rapidly changing elements, our environment, food supply,
population, and scientific knowledge. A realistic study of nutrition in human health must focus on
health promotion. A primary basis for promoting health and preventing disease must always be a
wholesome food supply for all persons and the sound nutrition it provides.
It is always the goal of the government to have a happy, healthy community. One way to
achieve this is through good nutrition. This goal tend to failed because of lack of knowledge and
nutrition information in spite of so many government agencies involved in nutrition program.
Many families serve inadequate meals because of lack of knowledge as to what a proper
diet consist of. We will analyze the problems identified in the following areas:
1. Rural and depressed areas — the problem is due to lack of quality food contributed to
lack of knowledge and lack of nutrition information.
2. In urban areas - most affluent families experienced inadequacies in terms of
the amount and kind of food selection necessary to provide good nutrition contributed to
improper or wrong choices of buying food.
When the problems are of both quality and quantity which contributed to lack of
knowledge, lack of nutrition information, lack of money due to poverty, this problem refers to as
hollow hunger.
When the problem is only quality which is contributed to lack of knowledge and lack of
nutrition information, this problem refers to as hidden hunger.
Whatever the problem, either hallow hunger or hidden hunger, your health as health worker
or as a nurse is indispensable. Also it is your role in the community to give nutrition information.
Therefore the reason why it is included in your curriculum since you are expected to be equipped
with a basic knowledge on nutrition principles and concepts.
A.2.The study of nutrition will benefit on individual for the following reasons:
1. Responsibility of yourself — you will personally benefit by feeling and looking better to be
able to meet the demands of your profession and set on example for others.
2. Responsibility to your family — planning and preparing better meals for the family, helping
child develop good food eating habits, guiding an elderly person in making adjustment in his
diet.
3. Responsibility as a nurse or health worker — nutrition is essential part of a total care of the
patient.
4. Responsibility as a citizen — as a nurse or health worker many people look to you as an
example and ask for and advice.
A.3.Basic Concept in Nutrition:

A.3.1.Important Terms:
Nutrition
 The study of food in relation to health of the individual, community or society and the
process through which food is used to sustain life and growth.
 The science of food, the nutrients and other substance therein, their action, interaction
and balance in relation to health and disease, the processes by which an organism
ingest, digest, absorbs, transports, utilizes and excretes food substances (P.D. 1286).
 The combination of processes by which a living organism receives and utilizes
materials or substances needed for the maintenance of its functions and for growth and
renewal of its components.
Food
 Any substance, organic or inorganic when ingested or eaten nourishes the body by
building and repairing tissues, supplying heat and energy and regulating bodily
processes.
 Any matter eaten by man to sustain life and nourish the body
 Includes articles used as drinks or food, and the article for the component of such.
(FDA)
 Is something that does not only alleviates hunger and nourishes the body but
satisfies the human senses.
 Carrier of nutrients.
Basic Food Groups:
a. Energy- giving foods
b. Body — building foods
c. Body- regulating foods
Nutrient
 A chemical component by the body for one or more of these function:
1. To provide heat and energy.
2. To build and repair body tissues.
3. To regulate body processes.
Six Basic Nutrients:
1. Carbohydrates (CHOS) 4. Minerals
2. Protein (CHON) 5. Vitamins
3. Fats 6. Water
A.3.2.Nutrient Classification:
1. According to the amount present in the body
a. Macro nutrients — carbohydrates, protein, fats, and water
b. Micro nutrients — Vitamins & minerals
2. According to the chemical composition
a. Organic nutrients — carbohydrates, protein, fats and vitamins
b. Inorganic nutrients — minerals and water
3. According to essentiality:
a. Essential nutrients — nutrients must be supplied in the diet everybody ex. all the
6 basic nutrients.
b. Non-essential — nutrients that need to be supplied in the diet everyday because
the body can be synthesized from the essential nutrients.
4. According to function:
Nutrients can be classified according to function:
a. Energy-giving nutrient — carbohydrates, protein and fats
b. Body—building and repairing nutrients — protein and amino acids
c. Body-regulating and protecting nutrients — vitamins, minerals and water
Caloric Content of Nutrient:
Carbohydrates (CHO) — 4 kcalories/gram or 17 kjoules

Protein (CHON) - 4 kcalories/gram or 17 kjoules
Fat - 9 kcalories/gram or 38 kjoules
Important principles behind the nutrient constituent found in food.
 One (1) Food may contain one or two different nutrients

Ex. Meat — protein, fat
Rice — carbohydrates, protein
 2 different food may contain the same type of nutrient:
Ex. Rice
bread
corn carbohydrate & protein
noodles
 Certain food is known for its higher content of specific nutrients
Ex. Table banana - potassium
Guava - vitamin C
Meat - protein
Enzymes - Organic catalyst that are protein in nature and are produced by living cells. Most
enzymes are recognized by ending — ase.
Ex. Maltase, lipase, amylase
Hormones - Organic substance produced by special cells of the body which are discharged
into the blood to be circulated and brought to specific organs
to tissues that are remote from the sources or point of manufacture.
Ex. Pancreas — insulin
Thyroid - thyroxin
Ovary — estrogen and progesterone
Breast — prolactin
Basic Concepts in 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 to get energy for work and play.
2. Food is made up of different nutrients needed for growth and health.
 All nutrients needed by the body are available through food.
 Many kind and combination of food can lead to a well — balance diet.
 No food by itself contains all the essential nutrients needed for growth and health
 Eat variety of foods everyday
3. All persons throughout life have need of the same nutrients but in varying amounts.
 The amounts of nutrient needed by the person are influenced by age, sex,
physical activity, and state of health.
4. The way food is handled influence 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.
B..Basic Concept to Diet Therapy:

B.1.Important Terms:
1) Diet
 An allowance of food and drink consumed regularly by an individual
 The usual food and drink regularly consumed.
2) Diet therapy
 The branch of dietetics that is concerned with the use of food for therapeutic purposes.
 The modifications of the normal diet to meet the physiological requirements of the
sick individual.
 The use of food as a factor in aiding recovery from illness.
3) Dietetics
 The combined science and art of regulating the planning, preparing, serving of meals
to individuals or groups under various conditions of health and diseases according to
the principles of nutrition and management with due consideration to economic,
cultural, social and psychological factors (RA 2674)
 Refers primarily to the therapeutic and food service aspects of the delivery of
nutritional service in hospital and other health care institution (PD 1286)
4) Diet Prescription
 Serves the same purpose as drug prescription in medicine.
 It may indicate the daily caloric requirement and the amount needed for protein, fat
and carbohydrate, vitamin and minerals or non-nutrient substances.
5) Therapeutic Diets
 A diet modified or adopted from the normal diets commonly to suit specific disease
conditions; one designed to treat or cure diseases
6) Nutritional Care
 Science and art of human nutrition in helping people select and obtain food for the
purpose of nourishing their bodies in health and disease throughout the life cycle.
7) Cinical/Medical Nutrition
 The treatment of patients requiring modifications in their nutritional requirement.
 That branch of the health sciences having to do with diagnosis, treatment, and
prevention of human disease cause by deficiency, excess or metabolic imbalance of
dietary nutrient.
8) Nutritionist-Dietitian (ND)
 A person professionally qualified to provide leadership and assume responsibilities
for the promotion of the nutritional well-being of individuals or groups within the
framework of community life.
 These responsibilities include the preventive, therapeutic and food service
administration aspects of nutritional care.
 His/Her role includes:
a) Administrative
b) Therapeutics
c) Teaching
d) Research
9) Health Team
 Professionals involved directly or indirectly with the care of the people. The following
are included in the health team: Physician, Nurse, N.D., Social Worker, Pharmacist,
Physical Therapist, Medical technologist, and Health Educator.
 The team concept in health care implies that the professional health personnel work
together in planning, prescribing, and evaluating patient’s care.
A. Therapeutic Diets
 Are modifications of the normal diet and have one or more of the following objectives:
1. To maintain good nutrition or correct any deficiency
2. To provide rest to an organ or to the whole body as affected by the illness.
3. To adjust weight to a desirable level
4. To supply a dietary regimen according to the patient’s tolerance and metabolism for
kind, amount and time of eating of the food.
B. General Principles in the Dietary Management for a Specific Disease:
 Simplifications – the therapeutic diet should vary from the adequate normal diet as little
as possible.
 Liberalization – the diet therapy should meet the body requirement for essential nutrients
as generously as the disease condition permits.
 Individualization – the diet program should take cognizance of the patient’s food intake
habits, preference, economic status, religious practices, and any environmental factors that
have a bearing on the diet.
C. Responsibilities of the Dietary Department in Patient Care
 Provides food services primary for the patients and oftentimes feed the hospital staff and
personnel.
 Food Service Director or Administrative Dietitian
a) Supervises food production and service, utilizing the principles of nutrition and
efficient management.
b) Maintains close communication with the hospital administrator with regards to food
and equipment budget, personnel policies, sanitation and safety, physical lay-out
c) Continually plans, evaluates, and varies her menus
d) Provide in-service training for her staff and personnel and teach dietetic interns and
trainees.
 Clinical or Therapeutic Dietitians
a) Coordinates her activities with the physician and nurse in the comprehensive teamwork
for patients cure and care.
b) Participates in ward rounds, visits and interviews patients, provide diet counseling
especially for those requiring specials diets, and record food intake of some patients.
c) She also teaches student nurses, dietetic interns, and trainees in her area of
specialization
 The Clinical Dietitian or an authorized alternate professional is responsible for
documenting nutrition information and actual dietary care provided for a patient.
 Dietetic Technician
a) Assist either the administrative or clinical dietitian whenever needed.
b) Usually checks in-coming food and equipment, helps plan menus, bring food service
in wards, work out personnel schedules, complies educative materials, and helps in
food recording.
D. Responsibilities of Nursing Department in Patient Care
1) The nurse is usually the first person who observes the patient’s feeding problem (inability
to chew, any physical handicap to feed him, complaints about the food, etc).
2) She has more direct and continuous communication with the patients and must therefore
be well-informed about the principles of diet, food allowed and avoided.
3) If she is not sure for her answer to the patient regarding his food, she must notify the
dietitian as soon possible.
4) a) A nurse should immediately forward the diet prescription slips as ordered by the
physician as soon possible to the dietary department.
b) If the patient is going home on special diet (discharge diet, take home diet), the nurse should notify
the dietitian immediately.
c) Usually food charting is accomplished by the nursing staff.
5) a) The nursing aides sees to it that the patient ready for his food try.
b) The patient may need help in washing his hands, sitting-up, cutting his meat, pouring water. Etc.
c) She helps in encouraging the patient to eat, tidying his besides table, and cleaning up.
d) She should remove the try promptly and make sure to note down left-over if food recording is needed.
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Directions:Since you read and understood the responsibilities of each department in the patient
care? Summarize the responsibiilties of each health workers…you may add information aside
from the lectures above.
Responsibilities of the Responsibilities of the Remarks:
Dietary department in the Nursing Department in the
patient care: patient care:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
2.Conclusion.__________________________________________________________________
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Goodluck!
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II.Essential Nutrients and their Contribution to the Diet: Classification of Nutrients.

Lesson 03
Introduction:
What are Nutrients?

Nutrients are substances required by the body to perform its basic functions. Most nutrients
must be obtained from our diet, since the human body does not synthesize or produce them.
Nutrients have one or more of three basic functions: they provide energy, contribute to body
structure, and/or regulate chemical processes in the body. These basic functions allow us to detect
and respond to environmental surroundings, move, excrete wastes, respire (breathe), grow, and
reproduce.
There are six classes of nutrients required for the body to function and maintain overall
health. These are: carbohydrates, lipids/fats, proteins, water, vitamins, and minerals. Nutritious
foods provide nutrients for the body. Foods may also contain a variety of non-nutrients. Some non-
nutrients such as antioxidants (found in many plant foods) are beneficial to the body, whereas
others such as natural toxins (common in some plant foods) or additives (like certain dyes and
preservatives found in processed foods) are potentially harmful. Thus, all nutrient are needed by
all living organisms regardless of body form, needs, age, gender, races, etc.
Note: Consuming alcohol also contributes energy (calories) to the diet at 7 kilocalories/gram, so it
must be counted in daily energy consumption. However, alcohol is not considered a "nutrient"
because it does not contribute to essential body functions and actually contain substances that must
broken-down and excreted from the body to prevent toxic effects.
Objectives:
1.Discuss the Clinical manifestation, food sources of nutrients and explain their function.
2.Determine RENI, nutrient requirement, deficiency and toxicity of each nutrients.
3.Comprehend all the essential nutrients that contribute to the diet.
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Topic Outline:
Essential Nutrients and their Contribution to the Diet:
Classification of Nutrients:
Macronutrients and Micronutrients
1.Carbohydrates 4.Vitamins
2.Protein 5.Minerals
3.Fats 6.Water & Electrolytes
Try This!
Directions. Define the following and let’s see how do you understand the important terms in the
study of Nutrition and Diet therapy.
1.Nutrients
2.Organic Compounds
3.Inorganic Compounds
4.Carbohydrates
5.Protein
6.Fats
7.Vitamins
8.Minerals
9.Water
10.Electrolytes
11.Water Soluble Vitamins
12.Fat Soluble Vitamins
13.Macro-minerals
14.Micro-minerals
15.Toxicity
Think ahead!
1.Enumerate/list down/give food examples for each Nutrients listed below: (1-15)
Food CHO CHON FATS VITAMINS MINERALS WATER/
Sample ELECTROLYTES
No.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Answer Key Sheet
Name:____________________________________ Score:________
Course/Year:_______________________________ Date:_________
___________________________________________________________________________
Read & Ponder!
Classification of Nutrients:
A.Macronutrients:
1.Carbohydrates
Carbohydrates are big group of organic compounds prominent in the plant kingdom which contain
the elements, carbon, hydrogen, and oxygen. It is synthesized through the process of photosynthesis.
Carbohydrates foods are starches and sugar which furnish the major source of energy and form the bulk
of diet.
CLASSIFICATION:
A. According to sugar unit:
1. Monosaccharide – simplest form of carbohydrate or one sugar unit.
a. Glucose – most important glucose in human metabolism, as physiologic sugar
 Also known as “dextrose”, or grape sugar, found free in nature, in fruits, honey, corn
syrup, sweet corn, and certain roots.
b. Fructose – sweetest of all sugars
 Known as fruit sugar or “levulose”
 Found in ripe fruits, and honey.
 Digestive end product of sucrose.
c. Galactose – digestive end product of milk sugar or lactose
 Not found free in nature
2. Disaccharide – made up of 2 simple sugar.
a. Sucrose – known as table sugar, cane sugar or beet sugar
 Yield glucose and fructose upon hydrolysis
 Sources from sugar cane, sugar beets, molasses, fruits and table sugar.
b. Maltose – “malt” or grain sugars
 Contains two glucose upon hydrolysis.
 Food sources as malted products, sprouted cereal
 Not found free in nature
c. Lactose – known as milk sugar
 Found in milk sugar and milk products
 Composed of glucose and galactose uponm hydrolysis
 Least sweet of all sugars and slowly digested.
3. Polysaccharide – made up of many units of monosaccharide
a. Starch – storage form of carbohydrates in plant such as grains, seeds, tubers, roots,
unripe fruits, vegetables and legumes.
b. Dextrin – intermediate product of starch hydrolysis like toasting of bread or browning of
cake crust.
c. Glycogen – storage form of carbohydrates in animals
 Known as animal starch which is stored in the liver and muscle.
 Found in liver, oyster and muscle meat.
d. Cellulose and Hemicellulose – indigestible polysaccharide.
 Adds bulk in the diet
 Stimulates peristalsis and aids min the elimination of waste material.
 Found in fruits, covering of nuts and legumes, stem, mature leaves.
e. Hemicellulose – same functionwith cellulose
 Foumnd in seaweeds or agar and slightly inm unripe fruits and vegetable in form of
pectin.
 Found in agar, pectin, woody fribers, leaves and stems
 Can be hydrolyzed by dilute acids.
B. According to Digestibility
a. Digestible Carbohydrates - sugars, starches, dextrin, and glycogen
b. Partially digestible carbohydrates – galactogens, mannosans, inulin and pentosans.
c. Indigestible carbohydrates – dietary fibers, cellulose, and hemicellulose.
FUNCTIONS:
A. Chief Source of Energy
 Body cells require a steady and constant supply of energy mainly as glucose and its
intermediate products. One gram carbohydrate yields 4 kilocalories
B. Cheap and main Energy Form
 Carbohydrate foods mainly as cereal grains, sugars, most fruits, and starchy vegetable
contribute at least half or 50% of total energy needs of people.
C. Protein Sparer
 Energy foods of the body are given first priority over body-building needs. To “save”
or “spare” protein for this unique function of the body-building, carbohydrates must
be adequate in the diet.
D. Sole Energy source for the Brain and Nerve Tissues
 The brain and nerve tissues utilize only glucose for energy. Lack of glucose or exygen
to release energy will result in an irreversible damage to the brain.
CLINICAL MANIFESTATION:
1. Inadequate Intake of Carbohydrates
A. PEM – Protein Energy Malnutrition
PCM – Protein-Calorie Malnutrition
Signs:
1. Loss of weight
2. Retarded growth
3. Low blood sugar level (<80-100mg/100ml)
2. Excess Intake of Carbohydrates
A. Fermentation causing gas formation
B. Dental carries
C. Obesity
D. Overweight
E. High Blood glucose level
SOURCES:
a. Sugar or empty calorie foods – brown sugar, refined sugar, candies, honey, carbonated
beverages.
b. Fruits – dried, fresh, sweetened, or canned.
c. Root
d. Root crops and other vegetables
e. Milk
RENI – 55-70% of the total kcals.
2. Proteins
- Comes from the Greek word “Protos” meaning “to tak the first place”.
- These are oraganic compounds containing carbon, hydrogen, oxygen, nitrogen, and little sulfur.
It describes the nitrogenous substances which is essential to the development, maintenance and
life of every cell of the body.
- Composed of amino acids as the building units linked together in peptide bond.
These Amino acids are nitrogen-containing compound which form building blocks of protein.
CLASSIFICATION
1. According to amino acid content of proteins:
a. Complete protein – are proteins contains all essential amino acids in amounts sufficient for
growth and maintenance of life.
 Animal proteins are complete proteins and have high biological value.
 E.g. eggs, milk, meat, fish, poultry, and milk products as casein in milk, and albumin
in egg whites
b. Partially complete protein – maintains life but cannot support growth
 E.g. gliadin in wheat, legumin in legumes
c. Incomplete – neither maintains life nor support growth; lacks one or more essential
nutrients.
 E.g. zein in corn, gelatin and most plant protein
2. According to classification of amino acids:
1. Essential or Indispensable Amino Acid – cannot be synthesized by the body; thus must be
provided in the diet.
9 essential Amino Acids (EAA):
1. Isoleucine 5. Tryptophan 9. Valine
2. Histidine (Infants) 6. Lysine
3. Threonine 7. Phenylalanine
4. Methionine 8. Leucine
2. Semi-essential or Semi-indispensable Amino Acids – those that can lowerthe requirement of
an essential amino acids but cannot replace them entirely.
1. Cystine 4. Glycine
2. Tyrosine 5. Serine
3. Arginine 6. Histidine
3. Non-essential or Dispenmsable Amino Acid - those that can lower the requirement of an
essential amino acid but cannot replace them entirely.
1. Glutamic acid 5. Proline 9. Hydroxyglycine
2. Hydroxyglumatic acid 6. Hydroxyproline
3. Aspartic acid 7. Norleucine
4. Alanine 8. Citrulline
FUNCTIONS:
1. Growth and Repair all Body Tissues.
2. Source of heat and energy
a. Body Building or Structural Role

Twenty percent (%) or one-fifth (1/5) of an adult body weight is protein, ½ in muscle,
1/5 in bones and cartilages, 1/10 in skin.
b. Essential for Growth
 All living cell in the body used protein plus the nine (9) available essential amino
acids and nitrogen to synthesize new protein.
c. Source of energy
 Protein supply 4 kcal per gram, although, it is more expensive source of energy. The
role nutrient supply amino acids for body building and repairing, protein should be
spared or saved for its more important function of building and repairing by adequate
fat and carbohydrates intake.
SOURCES:
1) Animal Sources – egg, milk, fish, poultry, lean meat, cheese, dairy products, and shellfish
2) Plant source – nuts, cereals and cereal products, vegetable and textured vegetable protein.
CLINICAL MANIFESTATION
1. General deficiency signs
a) Weight loss
b) General weakness
c) Reduced resistance to infection
d) Dry and scaly skin
e) Nutritional edema
f) Hypoproteinema
g) Pallor
2. PEM
a) Kwashiorkor – occurs after weaning when the diet is high in calories but low in ptotein.
b) Marasmus – carried by inadequate intake of both calories and protein.
TER = 100 – 200 KCAL/KDBW
Protein Reqt. = 4 – 6g P/KDBW
3.Fats
Lipids
 Is a broader term which includes fats, oils, and fat-like substance which are soluble
“fat solvents” like, chloroform, benzyl, etc.
Fats
 Is the most concentrated source of energy in foods which constitute the body’s chief
reserve of energy. Refers to the physical state of fats that is solid at room temperature.
Oil
 Refers to the physical state of fat that is liquid at room temperature.
Triglyceride
 The chemical name of fats and oils
Fatty Acids
 Major constituent of lipids which consist of chain series of carbon atoms.
CLASSIFICATION OF FATTY ACIDS
1. Saturated Fatty Acid – abundantly found in animal fat, liver oil, and in vegetable fat such as
coconut oil, peanut oil, coconut milk, palm oil and palm kernel. E.g. animal fat – palmitic and
stearic fatty acid
2. Unsaturated Fatty Acid – 2 types:
a) Mono-unsaturated fatty acids (MUFA)
e.g. oleic fatty acid – widely distributed in plants and animal such as olive oil, peanut oil and grape seed
oil, lard, beef, and lamb.
b) Poly –unsaturated fatty acids (PUFA)
e.g. 1. Linoleic acid – avocado, nuts, corn oil, safflower, cotton seed oil.
2. linolenic acid – soybean, linseed oil
3. arachidonic acid – peanut oil
The three types of PUFA are nutritionally important and considered as essential fatty acids (EFA)
FUNCTIONS:
1. Fuel or energy – highest energy giving foods, each gram of fat supplies 9 calories.
2. Body insulator – as an effective insulator that reduces losses of body heat and maintain body
temperature at a constant level.
3. Source of essential fatty acids
4. Carrier of fat-soluble vitamins
5. Satiety value
6. Palatability
7. Protector of nerve endings and delicate organs
RENI: 20 – 30 % of the TER/day
FOOD SOURCES
1) Animal Fats – refers to that found in foods like meat, fish, poultry, cheese, & whole milk
2) Vegetable Fats – includes margarine, seed and vegetable oils, nuts, and fruits.
3) Visible Fats – butter, salad dressing, cooking oil, lard, margarine, pork fat, tallow (fat of lamb or
beef) and suet (clear white, solid fat obtained from beef)
4) Invisible Fats – egg yolk, milk, olives, avocado, well-marbled lean meats.
CLINICAL MANIFESTATION
1) Excess Intake – (obesity and overweight)
2) Deficiency – caused retarded growth
- cause underweight
- reduced caloric supply in the body
B.Micronutrients:
4.Vitamins
- Are potent organic compounds of related chemical composition which occur in minute
quantities in foods and are needed in small amounts.
Functions:
1. For specific regulatory functions.
2. For the maintenance of life and normal growth.
Vitamin Related Substances:
 Pro-vitamin or vitamin precursor – a substances chemically related to the biologically
active form of vitamin but no vitamin activity until the body will convert it into an
active form.
e.g. carotene, intestinal wall, vitamin A
 Anti-vitamin or vitamin antagonist, pseudo-vitamins – substances that interfere with
the normal functioning of the vitamin either by competitive inhibition, by inactivation
or by chemical destruction.
e.g. Avidin (egg white) – Biotin
General Properties of Fat Soluble Vitamins

1) Soluble in fat
2) Intake in excess stored in the liver
3) Deficiencies slow to develop
4) Not needed everyday
5) Have precursor
FAT SOLUBLE VITAMINS

I. Vitamin A (Retinol)
Unit of Measurement: ug R.E.
Functions:
1) Maintenance of visual purple for vision in dim light.
2) For motion and maintenance for normal epithelial tissues which the body’s primary
barrier to infections.
3) Essential for normal growth, healthy skin and eyes.
Deficiency
1) Hyctalopia or “night blindness” – reduce vision in the dark especially after coming
from the bright light.
2) Hemeralopia or “glare blindness, day blindness” – defective vision in bright light.
3) Follicular Hyper-keratosis – skin becomes dry and scaly.
4) Lowered resistance to infections
5) Bitot’s spot – small triangular silvery spot on the conjunctiva.
6) Xeropthalmia – dry and lusteriess condition of the eyeball.
7) Keratomalacia – softening and necrosis of the cornea of the eye.
8) Faulty bone and tooth formation.
Toxicity – only happen when there is a large dose of vitamin A supplement e.g. Hyper-avitaminosis
RENI : Infants - 375 – 400ug Adults - 500 – 550ug
Children - 400ug Pregnant - 800ug
Adolescent -400 – 600ug Lactation - 900ug
Food sources
1) Dark green and leafy yellow vegetables, yellow fruits carrots, tomatoes, yellow
camote , corn, and ripe papaya
2) Fish liver oil, liver, egg yolk, milk, butter, and cheese.
II. Vitamin D: Ergocalciferol

Unit of Measurement : ug
Functions:
1. For strong bones and teeth
2. Helps body utilize calcium and phosphorus
Deficiency:
For infants and children – Rickets – a disease characterized by failure of bone to mineralize,
causing long bones to bow with bearing activities. Deformities occur in spine, thoracic and
pelvic areas.
For Adults – leads to impaired Ca and P absorption, leading to bone pain and osteomalacia.
Toxicity:
Over toxic reaction in humans, when RQA is chronically exceeded.
Skin Cancer – over exposure to sunlight.
RENI: 200 – 400 I.U.
Sources:
Fortified margarine, butter. Milk and cheese, liver and other glandular organs.
III. Vitamin E: Tocopherol

Unit of Measurement: ug
Functions:
1. Acts as anti-oxidant
2. Helps the formation and function of red blood cells, muscles and other tissues.
Deficiency:
Hemolysis – Destruction of Red Blood Cell
Toxicity:
No reported cases
RENI: 5 – 15 ug
Sources:
Vegetable oils, rice, nuts, and legumes like mongo
IV. Vitamin K - Phyloquinone (K1) green leaves
- Farnoquinone (K2) fish meal
- Menadione (K3) synthetic form
Obsolete names: anti-hemorrhagic factor
Unit of Measurement: microgram (ug)
Functions:
1) Prevents hemorrhage
2) Necessary for normal blood clotting
Deficiency:
1. Can cause a number of factors
2. Faulty intestine synthesis
3. Hepatic injury
4. Anti-coagulant therapy
Toxicity
Symptoms – vomiting, albuminuria and hemolytic anemia
RENI: 6 – 59 ug
Sources: Liver, dark green vegetables, wheat, vegetable oils.
GENERAL PROPERTIES OF WATER-SOLUBLE VITAMINS:
1) Soluble in water
2) Minimal storage of dietary excess
3) Needed or must be supplied every day in the diet
4) Deficiency symptoms often develop rapidly
5) Excreted by the way of urine.
I. ASCORBIC ACID : Vitamin C

Unit of Measurement: Milligram (mg)
Functions:
 Help keep bones, teeth, and blood vessels healthy.
 Important in the formation of collagen, a protein that provides structure to muscles,
bones, etc. (collagen is like a body cement representing 30% of all the protein in the
body).
Deficiency:
1) Scurvy: swollen spongy and bleeding gums
2) Poor wound healing
3) Reduced resistance to infection
RENI: 30 -105 mg
Sources:
 Fresh fruits like atis, guava, datiles, kasuy, strawberry, melon, kamatsili, papaya, and
green mangoes.
 Citrus fruits like kalamansi and suha
 Green leafy vegetables like lettuce and pechay.
II. THIAMINE: Vitamin B1

Functions:
1) Helps get energy from food by promoting proper metabolism of fatty acids and
carbohydrates rich foods like rice and sugar.
2) For correct functioning of the heart and nervous system.
Deficiency:
 Result in beri-beri, affecting nervous and cardiovascular systems.
 Symptoms are: anorexia and numbness of legs
 3 form of beri-beri:
1. Dry – inflammation of many nerves
2. Wet – heart disease
3. Infantile – seen in infant’s breastfeed by mothers suffering from beri-beri.
RENI: 7- 1.4 mg
Sources:
 Lean pork, liver and other glandular organs, egg yolk, rice, nuts and legumes like
mongo.
III. RIBOFLAVIN: Vitamin B2

Functions:
1) Promotes growth necessary for healthy skin.
2) Functions in the body’s use of carbohydrates.
3) Helps release energy to cells.
Deficiency:
1) Photophobia – abnormal sensitivity to light.
2) Angular Stomatitis – cracks in the angle of the mouth.
3) Cheilosis – redness, swelling and ulceration of the lips usually the center of the lower
lip.
4) Glossitis – swollen tongue or magenta tongue with purple-red in color.
5) Seborrheic dermatitis – skin is scaly, greasy eruptions especially on the skin
RENI: 0.3 -1.7 mg
Sources:
 Whole grain, legumes, leafy green vegetables, and seaweeds
 Cheese, milk, eggs, liver, other glandular organs and lean meats.
IV. NIACIN: Nicotinic Acid

Unit of Measurement: milligram NE
Functions:
1) Involved in energy producing reactions in cells
2) Aids the nervous system
Deficiency:
 Severe deficiency leads to pellagra characterized by 4D’s:
1) Dermatitis – the skin develops cracked, pigmented, scaly dermatitis, sensitive to solar
radiation.
2) Diarrhea – frequent passage of loose, watery, and unformed stools.
3) Dementia or Delirium –lesion appears in many parts of the CNS, resulting in mental
changes, confusion, and disorientation.
4) Death – if not remedied.
Toxicity:
 It increases gastro-intestinal motility and secretion of acid, causing epigastric pain and
reaction of peptic ulcer.
RENI: 1.5 – 18.0 mg NE
Sources:
 Liver and glandular organs, meats, egg yolk, milk, panutsa, rice, legumes, and nuts.
V. PYRIDOXINE: Vitamin B6
Functions:
1) Essential for proper utilization of proteins
2) Aids in the formation of red blood cells and correct functioning of the nervous system.
RENI: 0.1 – 2.0 mg
Sources:
 Vegetable oils, unpolished or red rice, lard, and nuts.
VI. PANTHOTENIC ACID

 Name from Greek word “Pantos” meaning everywhere. Due to its widespread
occurrence in food.
Function:
1) Required for metabolism of proteins, fats and carbohydrates and for the formation of
certain hormones.
2) Functions in the regeneration of tissue.
Deficiency:
 Absorbed, with natural diet, since this vitamin is widely distributed in foods.
Toxicity: None
RENI: 4.0 – 7.0 mg
Sources:
 Liver and glandular organs, meats, eggs, milk, cheese, legumes.
VII. COBALAMIN: Vitamin B12

Functions:
1) Helps prevent certain forms of anemia
2) Assist in the information of red blood cells.
Deficiency:
 Pernicious anemia.
 Deficiencies occasionally seen in strict vegetarian.
Toxicity: None
RENI: 0.3 – 2.8 ug

Sources:
 lean meats, liver, kidney, marine water fishes, and shellfish
 Animal protein contains Vit. B12 while plant sources are practically nil.
Note: Nil – not in the list
VIII. PTYROGLUTAMIC ACID (PGA): FOLIC ACID/FOLACIN/FOLATE

Functions:
1. Aids in the information of cells, especially red blood cells
2. Helps maintain functions of the intestinal tract.
3. Prevents certain forms of anemia
Deficiency:
 In man; not produce by inadequate diet, but occur secondary to disease.
 Symptoms includes: glossitis, gastro intestinal disturbance.
Toxicity:
Toxic in large doses, it may damage the kidney. In animals, they die of uremia.
RENI: 65.0 – 500 ug
Sources:
Green leafy vegetables, liver and other glandular organs, legumes, and cereals like rice.
IX. BIOTIN
Obsolete Name: Anti-egg white injury factor
Unit of Measurements: microgram (mcg)
Functions:
1. Involved in the formation of fatty acids and production of energy.
2. Essential to many chemical system in the body like maintenance of the thyroid and
adrenal glands, the nervous system and reproductive system.
Deficiency:
 Due to large intake of egg white in the diet
 Symptoms:
1. Dry scaly, dermatitis
2. Nausea feeling that leads to vomiting
3. Depression
4. Muscular or nervous disorder
Toxicity: None
RENI: 100.0 – 200.0 mg
Sources:
1) Plants – cereals, legumes, nuts, most fruits and vegetables
2) Animals – liver, egg yolk, fish and milk
5.Minerals
 Inorganic elements that remain as ash when food is burned. Make up about 4% of body
weight.
ESSENTIAL MINERALS:
1. Macro-minerals – major – minerals
 Those present in the body in large amounts.
1) Calcium - Ca
2) Phosphorus - P
3) Potassium -K
4) Sodium - Na
5) Magnesium - Mg
6) Sulfur -S
7) Chlorine - CI
2. Micro – minerals – trace elements
 Those present in the body in small intestine
1) Iron - Fe
2) Iodine - I
3) Cobalt - Co
4) Copper - Cu
5) Zinc - Zn
6) Manganese - Mn
7) Molybdenum - Mo
8) Selenium - Se
9) Chromium - Cr
10) Fluorine -F
1. CALCIUM
 Comprises 1.5% to 2% of body weight.
 99% of Ca found in bone, teeth, and hard tissues.
 1% in blood, extracellular fluid and cells of soft tissues
Unit of Measurement: gram/mg
Functions:
1. Build and maintain bones and teeth which involved 2 process carried on by 2 cells:
A. Osteoblast – continually form a new bone matrix, in which Ca phosphate is
deposited and bone crystal develop.
B. Osteoclast – balance the act by absorbing bone tissues.
2. Aids in the coagulation of the blood – in the blood clotting process, the ionized
calcium stimulates the release the thromplastin from blood platelets.
 One enzyme that accelerates the conversion of prothrombin to thrombin
protein in blood plasma needed for blood clotting.
3. Regulates muscle contraction and relaxation, thus is essential also for normal hearth
rhythm.
4. Required the normal transmission of nerve impulses.
5. Activates enzymes – important activators of certain enzymes such as ATPase
(adenosine triphosphate).
6. Promotes iron and vitamin B12 absorption.
Deficiency
1) Stunted growth and retardation, calcification of bones and teeth.
2) Rickets – characterized by enlarge joints, bowed legs, knocked-knees, beaded ribs.
3) Osteomalacia – reduction in the mineral content of the bone.
4) Osteoporosis – an absolute amount of bone in the skeleton has been diminished but
in which the remaining bone mass is of normal composition.
5) Tetany – reduction of circulating ionized Ca resulting in increase
excitability/irritability of nerve center.
Toxicity:
1) Hypercalcemia – elevated Ca in the blood
2) Renal Calcull – majority of kidney stones are composed of Ca
RENI:
1. Adult - 750 mg.
2. Pregnant/Nursing Mother - 750 – 800 mg.
3. Infant - 200 – 400 mg.
4. Children – 500 - 700 mg
5. Adolescent – 1000 mg.
Sources:
1) Plant – green leafy vegetables like mustasa, malunggay, petchay, saluyot, gabi
leaves
2) Animal – milk and milk products
Fish eaten with bones like dilis
Sardines and dried fishes
Shell fishes.
2. PHOSPORUS
 Comprises .8 to 1% of the total body weight
Unit of Measurement: milligram (mg)
Functions:
1) Mineralization of bones and teeth – about 80% of phosphorous in the form on
insoluble calcium phosphate crystals, which is constantly deposited and
reabsorbed in the dynamic process of bone formation. Phosphorous has been
called the “metabolic twin” of calcium
2) For growth and maintenance.
3) Maintains water and acid base balance – It is the principal anion within the cells.
Deficiency: Same as Calcium
Toxicity: hyperphosphatemia – excess accumulation of serum phosphate
RENI:
Infant - 90 – 275 mg
Children - 460 – 500 mg
Adolescent - 1,250 mg
Adult - 700 mg
Pregnant/ Lactating mothers - 700 mg
Sources: All sources rich in calcium and protein are good sources of phosphorous
3. POTASSIUM
 About 250 grams in adult body, concentrated inside the cells.
Functions:
1) Regulates water and acid-base balance – the major cat ion of the fluid inside the
cells.
2) Maintains muscle contractility and nerve irritability – it works with Na and Ca to
regulate neuromuscular stimulation, transmission of electrochemical impulse and
contraction of muscle fibers.
Deficiency:
1) Hypokalemia – (low serum potassium) loss of potassium due to vomiting.
2) Muscle irritability, weakness and paralysis.
Toxicity:
 hyperkalemia – (elevated serum potassium) This result in weakening of heart action,
mental confusion, poor respiration, and numbness of extremities.
RENI:
 Infants – 90 – 275 mg
 Children - 460 – 500 mg
 Adolescent – 1,250 mg
 Adults - 700mg
 Pregnant/ Lactating mothers – 700mg
Sources:
 Richest sources are fruits and fruit juice, vegetables, legumes, nuts, cereals
and meats.
4. SODIUM
 Compresis 1.8 mg/kg total body weight
50% of Na - found in extra cellular fluid.
40% - skeleton
10% - inside the cell
Unit of Measurement: Milligram, gram
Functions:
1) Regulates osmotic pressure and water balance – ionized Na is the major cat ion of the
fluid outside the cell.
2) Regulates acid – base balance – It is a major component of the base partner of the
body’s main buffer. (regulates acid-base balance in the body)
Deficiency:
 Muscle cramps and distributed acid-base balance resulting from diarrhea, vomiting
and profuse sweating.
 Hyponatremia – low level of Na in the blood, due to very restriction of Na diets.
Toxicity:
 Not harmful since the body can excrete excess Na in the urine but a prolonged high
salt diet may aggravate a tendency toward high blood pressure, kidney disorder and
edema.
RENI: 2.8 – grams Na
Sources:
 Present in a wide variety of food particularly animals foods such as meat, fish,
poultry, milk, and eggs.
5. MAGNESIUM
 21 to 28 grams Magnesium in the body
60 – 70% - combined with Ca and P
30 – 40% - distributed in the soft tissue and body fluids
Functions:
1) Builds and maintains bone and teeth together with Ca and P
2) As part of the chlorophyll molecule which is important in photosynthetic reactions.
3) Needed for the production of ATP
Deficiency:
 Hypomagnesemic tetany – seen in infants suffering from kwashiorkor, alcoholics,
postoperative cases, and prolonged diarrhea.
Toxicity:
 Hypermagnesemia – (elevated serum magnesium) results to hypotension
RENI:
Infants - 26 – 54mg
Children - 65 – 100mg
Adolescent - 155 – 260mg
Adults - 205 – 235mg
Pregnant/ Lactating mothers – 205 – 250mg
Sources:
 Richest source are nuts, cocoa, soybean and whole grain cereal
6. SULFUR
 Comprise about .25% of body weight.
 Present in every cell in the body.
 Highest concentration is found in the hair, skin, and nails.
Functions:
 For structural function – principally as constituent of the following:
1) Amino acids, methionine, cysteine (reduced form) and cysteine (oxidized form).
2) Keratin – the protein of hair, nails, and skin.
3) Insulin – hormone which regulates carbohydrate metabolism.
4) Thiamine, panthothenic acid and bloth.
Deficiency/Toxicity:
 Hereditary defect in the re-absorption of amino acids cysteine causing excessive
secretion of these in the urine that lead production of cysteine kidney stones.
RENI: A diet adequate in protein will contain enough sulfur
Sources: All foods rich in protein provide sulfur.
7. CHLORINE
 About .15% of adult body weight.
Functions:
1) Together with ionized Na, ionized CI’s major anion in the extra cellular fluid helps
maintain water balance and regulates osmotic pressure.
2) As component of HCL, it contributes to the necessary acidity needed in the stomach
for the breakdown of protein.
Deficiency:
 Alkalosis – results only when there is an excessive loss of chloride ions from the
gastric secretion during vomiting or diarrhea.
Toxicity: None
RENI: when Na intake is adequate, chloride will be adequately supplied
Sources:
 Table salt, meat, sea foods, milk and eggs.
MICRO – MINERALS
I. IRON
 Occurrence: about 0.004% or total of 3-5 grams of total body weight.
Distributed in the body in the following forms:
a) Transport – about .05 – 18 mg/ 100 ml is found in the plants.
b) Hemoglobin – about 60 – 75%.
c) Myoglobin – 5% as part of the muscle hemoglobin.
d) Storage Iron – 26% is stored in various organs (liver spleen, and bone marrow) as
ferritin.
e) Cellular Tissue Iron – 5% is distributed throughout the cell.
Functions:
1) Needed for hemoglobin formation.
 Hemoglobin in the RBC is the oxygen transport unit of the blood that conveys
oxygen to the cells for respiration and metabolism.
Deficiency:
 Is resulted to inadequate production of RBC causing anemia – a condition
characterized by reduction in size or number of RBC or the quantity of hemoglobin
or both, resulting in decreased capacity of the blood to carry oxygen.
According to cause anemia is classified as follows:
1. Nutritional Anemia
 Due to an inadequate supply of iron in the diet throughout the life cycle due
to poor quality of food sources.
2. Hemorrhagic Anemia
 Due to excessive blood loss such as surgery, wounds, injury.
Pregnancy, parasitism, and blood donation.
3. Pernicious Anemia
 Inadequate formation of RBC because of Vit. B12 deficiency caused by lack
of intrinsic factor.
4. Malabsorption Anemia
 Substance hinder iron absorption
5. Milk Anemia
 Feeding older infants solely milk which lacks iron.
Toxicity:
1. Hemochromatosis
 Abnormal deposits of hemosiderin in the liver and other tissues due to
abnormal absorption and storage of iron.
2. Hemosiderosis
 Accumulation of hemosiderin in the liver and other tissues.
RENI:
Infants - .38 – 10mg
Children - 8 – 11mg.
Adolescent - 13 -27mg.
Adults - 12 – 27mg
Pregnant/ Lactating women – 27 – 38mg.
Sources:
1) Plant – green leafy vegetables
2) Animal – liver and other meat organs
II. IODINE – mg./ug

 The body normally contains 20-30 mgs. Iodine concentrated in the thyroid gland
stored in the form of thyroglobulin
Functions:
1. Needed in the synthesis of throxine, the principle hormone of the thyroid gland. It
regulates the rate of oxygen consumption in the cells and involve in the growth of
tissues.
 Goitrogenic Substances – interfere with iodine utilization
 Goitrogens – are found in peanuts (especially in red skin), cabbage,
cauliflower, radish, peas, and cassava.
Deficiency:
1) Goiter – enlargement of the thyroid gland
2) Myedema – hypothyroidism in adult
3) Cretinism – seen in infants born to a mother who had inadequate intake of iodine
during pregnancy.
RENI:
Infants - 90mg
Adolescent – 120 – 150mg
Adult - 150mg
Pregnant/Lactating women – 200mg
Sources:
 Sea foods such as clams, sardines and other sea fishes are the richest sources.
III. COBALT – mg
 Comprise 4% of vitamin B12
Functions:
1) As component of Vitamin B12 essential for maturation of RBC
Deficiency:
 Is associated with B12 deficiency.
Toxicity:
 Polycythemia – over production of RBC
RENI: not known
Source:
 Widely distributed in nature
IV. COPPER - mg
 Adult body contained 75 – 150 mgs of copper.
Functions:
 Essential for the utilization of iron in the synthesis of hemoglobin.
Deficiency:
Hypocupremia – noted in children with iron deficiency anemia.
Toxicity:
 Resulted to Wilson’s disease, characterized by degenerative changes in brain tissue
together with cirrhosis of the liver.
RENI: .08 mg/KBW
Sources:
1. Plant – green leafy vegetables
2. Animal – liver (highest)
V. ZINC – mg
 Adult has about 2 gms of zinc.
Functions:
1. Essential for growth and gonad development in man.
Deficiency:
1. Impairs growth
2. hypogonadism
Toxicity:
 In poisoning, results in increased losses of iron and copper
RENI:
Infants - 1.4 4.2 mg
Children – 4.5 – 5.4mg
Adolescent – 6.0 – 5.4mg
Adult - 4.5 -6.4 mg
Pregnant/Lactating Women – 5.1 – 11mg
Sources:
 Widely distributed
VI. MANGANESE
 About 10-20 mg. is present in the adult body concentrated in the liver, bones,
kidneys, muscles and skin.
Function:
1. Plays a role in urea formation – part of the molecular structure of arginase, an
enzyme (arginine-an amino acid) essential for urea formation.
Deficiency: None
Toxicity:
 Can cause a reduction in Hb regeneration and results in decreased iron absorption in
liver, kidney, and spleen. Toxicity is found in miners as a result of prolonged
exposure to diet.
RENI:
Infant - .003 - .6mg
Children - 1.2 – 1.7mg
Adolescent - 1.6 -2.3mg
Adult - 1.8 – 2.3mg
Pregnant/Lactating women – 2.0 0 2.6 mg
Sources:
 Animal are poor sources
 Plant – nuts, legumes, whole grain cereals, tea, and dried fruits.
VII. MOLYBDENUM – mg
 Present in minute amount in the body
Functions:
1) An integral part of Xanthine Oxidase (involved in the formation of uric acid and
Aldehyde Oxidase ( as catalyst in the oxidation of aldehydes to corresponding
carboxylic acid).
Deficiency:
 Not observed in man
Toxicity:
 High Mo intake can induce copper deficiency
RENI: Not known
Sources:
 Widely distributed.
VIII. FLOURINE – mg
 Greatest concentration in bones and teeth
Functions:
 Prevents dental carries
Toxicity:
 Resulted in dental fluorosis or mottled enamel (with brownish and white patches
with or without of the enamel)
RENI:
Infant - .01 – 5mg
Children - 1.2 – 1.7 mg
Adolescent - 1.7 – 2.9mg
Adult - 2.5 – 3.0mg
Pregnant/Lactating women – 2.5mg
Sources:
 Found naturally in water supplies. In addition to water content, a normal diet may
contribute 1.5 mg. fluorine/ day for solid foods.
IX. CHROMIUM - mg
 About 20 pb in blood and higher in glandular organs.
Functions:
1) Catalyzes reactions involving energy release, particularly in the first steps of glucose
metabolism by facilitating transfer of glucose from plasma to cell.
Deficiency:
 Elevated blood glucose with excretion in urine
Toxicity:
 Toxic only when injected intravenously
RENI: Not known
Sources:
 FATS – highest concentration (corn oil)
X. SELENIUM – mg/ug
 Found in minute amount in the body, concentrated in the liver and other glandular
organs, blood, and muscles.
Functions:
 Antioxidant role related to Vitamin E
Deficiency:
 Not observed in man
Toxicity:
 Gastric and hepatic disorder results
RENI:
Infants - 6 -10mg
Adolescent - 21 – 36mg
Adult - 31mg
Pregnant/Lactating women - 35 – 40mg
Sources:
 Variable, depending on level in soil where plants are grown. (cereal and onion)
6.Water and Electrolytes.

Many authors classify water both as a food and a nutrient. It constitutes about 60 – 70%
of the body weight, a body that is deprived by at least 10% of water causes body illness. A loss of
20% water in the body causes death.
A body of a normal adult contains 45 liters of water. Two thirds (2/3) of which (30 liters)
is found inside or within the cells (intracellular fluids). One third (1/3) is found outside of the cells
(extra cellular fluids). Three liters of which is in the blood or intra vascular fluid and 12 liters in
the interstitial or intercellular fluid. Water is present in every tissue but its amount varies
considerably. The highest concentration is found in the metabolically active cells of the muscles
and viscera and lowest in the calcified tissue.
FUNCTIONS:
a. Water is nearly a universal solvent. In the blood, it carries simple sugars, amino acid, lipoproteins,
vitamins, and minerals for transportation to the different tissues for functioning and nourishment.
b. Water is used to excrete waste products from the lungs, skin, and kidneys.
c. Water is needed in all the chemical reactions; it serves a catalyst in many biological reactions
especially involving digestion and aids in absorption and circulation.
d. Water is a vital component of tissues, muscles, glycogen and etc. and is vital for growth.
e. Water acts as lubricant for the joints and the viscera in the abdominal cavity thus can protect a
sensitive tissue.
f. Water is also a regulator of body temperature through its ability to control heat.
Hard water can also be a source of trace minerals such as fluorine, calcium, magnesium, and copper. It
can also be a source of toxic elements such as lead, cadmium and other industrial wastes including
bacteria.
WATER BALANCE:
The amount of water taken must be equal to the amount of water output for a person to be in
metabolic equilibrium. Fluid intake is controlled by thirst and appetite and output by the endocrine
glands and temperature of the environment.
The body uses more water in the blood, saliva, intestinal, gastric, bile, and pancreatic juices than
the daily intake. However, enough water is available through more efficient conservation of water from
kidneys and intestines. The fluid intake is approximately equal to the urine output. This knowledge is
used in the fluid intake and output chart being used by the nursing staff in wards, which they fluid
useful as a practical procedure in the care of the patients with febrile or kidney disorder.
WATER INTAKE:
The amount of water needed by the body may be a direct intake of water coming from water
ingested such as water found in food and metabolic water, which is a result of the oxidation of
foodstuffs in the body. Water produced as an end- product of metabolism amounts to approximately 10
– 14 gram per 100 kcal.
For example:
100 g of fat, CHO, protein when oxidized will yield 107 ml, 55 ml and 41 ml of water respectively.
Varying amount of water present in foods:
 Meat and fish – 37 – 85%

 Fruits and vegetables – 60 – 69%
 Fatty foods – low or zero moisture content
 Brain foods – 2 – 12%
Water is immediately absorbed from the digestive tract into the blood and lymph.
WATER OUTPUT:
Water input is controlled by the hormone Vasopressin (anti – diuretic hormone or ADH) which
is secreted by the pituitary gland. Release of this hormone decreases water excretion by the kidney by
increasing the rate of water re-absorption from the tubules.
Water leaves the body through several channels:

 Skin – as sweat and insensible perspiration
 Lungs – as water vapor in the exhaled air
 Gastro – intestinal tract – as feces
 Kidneys – as urine
The urine is an important medium for the elimination of excess water. Water may also be lost
together with electrolytes through tears, stomach suction, breathing, vomiting, diarrhea, bleeding,
perspiration, drainage from burns, discharges from ulcer, skin diseases, and injured or burned areas.
Recommended Energy and Nutrient Intake (RENI):
Recommended for:
Adults – 1 ml / calorie
Infants – 1.5 ml / calorie
Approximately 1.5 – 2.5 liters or 6 – 10 glasses of water a day. Water intake is derived mostly
from beverages and prepared foods. During hot weather, fever, hemorrhage, excessive sweating,
vomiting, diarrhea, and high protein intake, the allowance for water is increased.
Increased fluid intake is recommended for:
1. Athletes
2. Pregnant mother
3. Lactating mothers
ABNORMALITIES OF WATER BALANCE:

a. Over dehydration or Water Intoxication
When large amount of water is lost in the body, it is usually caused by high environmental
temperatures, sodium is also lost. This phenomenon causes the brain to signal a need for water increase.
If the water intake is increase without the corresponding increase of sodium intake, then water
intoxication will occur.
Causes of Water Intoxication:

 Workers exposed to high environmental temperatures
 Travelers to tropical countries not accustomed to weather condition results to:
1. Muscle cramps
2. Weakness
3. Drop in blood pressure
This condition may be relieved by providing sodium in very small amount with the intake of fluids.
 Too much fluid is taken intravenously. If the intake of water exceeds the maximum rate
of urine flow, the cells and tissues become water-logged and diluted.
Conditions Result to:
1. Anorexia
2. Vomiting
3. If occurs in the brain, may lead to convulsion, coma and even death.
b. Dehydration. A serious condition of water loss about 10% of the total body water and fatal if the
loss is from 20-22%. Critical especially among the babies. Electrolytes are also lost with the
water. In this condition, the skin becomes loose and inelastic and the individual experiences
severe thirst and nausea. Work performance of the individual may seriously be affected.
ELECTROLYTE BALANCE:
When chemical compounds dissociate in solution these break up with separate particles called
ions. They are also known as electrolytes, because these changed particles can conduct electric current.
Examples of electrolytes: (do ionized)
1. Salts
2. Acids
3. Bases
Examples of non – electrolytes: (do not ionized)
1. Glucose
2. Alcohol
3. Urea
4. Protein
5. Other substance involved in metabolism
Each ion may either be positive (+) or negative ( - ).
Positive ions are cation which includes:
1. Sodium (Na+)
2. Potassium (K+)
3. Calcium (Ca++)
4. Magnesium (Mg++)
Negative ions are anions which include:
1. Chloride (CI -)
2. Bicarbonate (HCO3-)
3. Biphosphate (HPO4--)
4. Sulfate (SO4--)4
Ions of organic acids such as lactate, pyruvate, acetoacetate and many protein derivatives.
Important aspects of electrolytes in water balance:

1. Measurement of electrolytes in the body fluids
2. Electrolyte composition of body fluids
3. Electrolyte balance within fluid compartment.
Terms:
 Electrolytes concentration are measured in terms of milliequivalent (mEq.)
 Concentration refers to the number of particles per unit volume
 Extracellular fluid (ECF) is the fluid in the plasma, lymph, spinal fluid and secretions.
 Intracellular fluid (ICF) is the fluid contained within cell.
Electrolyte composition of the body fluids:
A. Major electrolyte found in the plasma and interstitial fluid:
1. Sodium (Na)
2. Chloride (CI)
B. Major electrolyte in the intracellular fluid:
1. Potassium (K)
2. Phosphate (P)
Sodium and potassium can control the amount of water that can be retained in any given compartment.
An alteration in the maintenance of osmotic equilibrium may result in dehydration or even
edema.
Electrolytes play an important role in regulating fluid and ph balance.
For therapeutic purposes, foods that will produce acid-ash, basic-ash, or neutral-ash are
necessary to produce acid or basic urine as needed by the body.
When mineral elements are released from foods after metabolism, these elements function to
maintain acid-base balance, and the organic acids are oxidized to form C02 and water.
TOXICITY
 Acidosis/ Alkalosis – a disturbance in the acid-base balance in the body
 Acidosis – the excessive accumulations of H ions.
 Alkalosis – great loss of hydrochloric acid (HCL).
__________________________________________________________________________________-
__________________________________________________________________
Directions: Summarize all the classification of Vitamins and Minerals according to the
Description of each column per rows.
Nutrients: Properties Function Sources RENI Deficiencies Remarks
Vitamins:
Fat Soluble
A
D
E
K
Water Soluble:
C
B1
B2
B3
B5
B6
B12
PGA
BIOTIN
Minerals:
Macro-minerals:
Ca
P
K
Na
Mg
S
CI
Micro –minerals:
Fe
I
Co
Cu
Zn
Mn
Mo
Se
Cr
F
2.Surveillance Food Intake. List down all your Food Intake for the whole week (7days)
following menu guide.
Menu Guide: Monday Tuesday Wednesday Thursday Friday Saturday Sunday Remarks
Breakfast
AM Snacks
Lunch
PM Snacks
Dinner/Supper
BedTime snack
(if taken)
3.Classify according to these 6 basic nutrients of your food intake within a week
(7 days). Put “NONE” if no input in the nutrient intake.
Days: CHO CHON FAT VITAMIN MINERALS WATER/ Remarks
BEVERAGES
Meals/Food Meals/Foods Meals/Food Meals/Food Meals/Food Meals/Food
Intake Intake Intake Intake Intake Intake
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
4.Essay. Discuss briefly by answering the following questions below.
1.What do you think is the most important nutrients needed by the body? and why?.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
___________________________________________.
2.How can an individual improve their food intake to maximize all the needed nutrients for the
day?.
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
_____________________________________.
3.How do you find your food intake based on the food surveillance intake activity for the whole
week?
a.is it adequate or inadequate? Explain briefly for adequate? or;
b.how can you improve your food intake if inadequate?
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________.
Godspeed…
______________________________________End_________________________________
Nutrition Tools, Standards and Guidelines Nutrient Recommendations
Lesson 04
Introduction:
The Department of Nutrition for Health and Development, in collaboration with FAO,
continually reviews new research and information from around the world on human nutrient
requirements and recommended nutrient intakes. This is a vast and never-ending task, given the
large number of essential human nutrients.
Many countries rely on WHO and FAO to establish and disseminate this information,
which they adopt as part of their national dietary allowances. Others use it as a base for their
standards. The establishment of human nutrient requirements is the common foundation for all
countries to develop food-based dietary guidelines for their populations.
Establishing requirements means that the public health and clinical significance of intake
levels – both normal, deficiency and excess – and associated disease patterns for each nutrient,
need to be continuously thoroughly reviewed for all age groups. Accordingly, every ten to fifteen
years, enough research is complete and new evidence accumulated to warrant WHO and FAO
undertaking a revision of at least the major nutrient requirements and recommended intakes.
Thus, this will be warrants to pattern, revise and adopt by the other nation for their
populations to achieve a recommended dietary intake and good health for all.
Objectives:
At the end of the lesson, the student can:
1.Determine the standards and guidelines on nutrients recommendations.
2.Discuss the tools in nutrition.
3.Recognize food and nutrition labelling.
_____________________________________________________________________________
Topic Outline:
Nutrition Tools, Standards and Guidelines Nutrient Recommendations:
A. Dietary Reference Intake (DRIs)
1.Estimated Average Requirements (EAR).
2.Recommended Dietary Allowance (RDA-RENI Revised).
3.Adequate Intake (Al).
4.Tolerable Upper Intake Levels (UL).
B.Dietary Guidelines and Food Guides
1.USDA Food Guide (My Pyramid)
2.Tools in the Study of Nutrition
3. Food and Nutrition Labelling
Try this! Look around you.

Directions: Cut out 10 Food Labels with Nutrition Facts.
1.Look for 10 Food labels with nutrition fact.
2.Cut out the nutrition labels and nutrition facts then glue/paste in an Answer key sheet provided.
3. Discuss as one or as a whole of your output.
a.What can you say or explain briefly about your output according to the Nutrition Tools,
Standards and Guidelines Nutrient Recommendations of the whole 10 cuts out nutrient label
products?.
b.Does the Nutrition label and nutrition facts are sufficient in their recommended nutrients labels
in the products. If Yes pls specify. If No why?.
3.Conclusion.
Answer Key Sheet
Name:___________________________________ Score:________
Course/Year:_______________________________ Date:_________
__________________________________________________________________________
Think ahead!
Directions: Search for the following tools of Nutrition. Draw and illustrate in a clear and clean
long bondpaper of the following:
1.Filipino Food Guide:
1.a.Food Pyramid for Adult.
1.b.Activity Guide(Physical activities).
1.c.Plate Model (Pinggang Pinoy).
1.d.Nutritional Guidelines for Filipinos (10 Kumainments-Sigla at Lakas ng Buhay).
2.Your Guide to Good Nutrition.
3. The United States Department of Agriculture (USDA) of Food Pyramid (My pyramid).
2.Make a Reflection paper about the following topics by consolidating as one thought.(50
words).
___________________________________________________________________________
Read & Ponder!
A. Dietary Reference Intake (DRIs):
1.Dietary Reference Intakes (DRIs) is a generic term for a set of nutrient reference values that
includes the Recommended Dietary Allowance (RDA), Adequate Intake (AI), Tolerable Upper
Intake Level (UL), and Estimated Average Requirement (EAR).
2.DRI is the general term for a set of reference values used to plan and assess nutrient intakes of
healthy people. These values, which vary by age and sex, include:
3.Recommended Dietary Allowance (RDA) (RENI-Revised): average daily level of intake
sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people.
4.Adequate Intake (AI): established when evidence is insufficient to develop an RDA and is set at
a level assumed to ensure nutritional adequacy.
5.Tolerable Upper Intake Level (UL): maximum daily intake unlikely to cause adverse health
effects. (see appendices)
B.Dietary Guidelines and Food Guides.
1.The United States Department of Agriculture (USDA) food pyramid, called MyPyramid to
distinguish it from earlier versions, contains recommendations on diet and exercise based on the
Dietary Guidelines for Americans 2005.
My Pyramid is intended to help Americans become more aware of what they eat and what their
nutrient requirements are. It is designed to help people learn how to eat a healthy diet, live an
active lifestyle, and maintain or gradually move in the direction of a healthy weight that will reduce
the risk of weight-related diseases. It is the most recent in a series of publications designed to
provide Americans with broad dietary recommendations that will promote health.
2.Basic Tools in the Study of Nutrition:

Your Guide To Good Nutrition ( YGGN) — the guide that classifies food according to body
building, energy- giving, and regulating functions. It is a daily food guide w/c suggests the use of
recommended amount and the number of servings in each group to provide the variety of
nutrients needed by the body.
Classification:
1. Body- Building Foods— foods rich in protein and minerals
- also supplies B vitamins and Iron
2. Energy — Giving Foods — foods rich in carbohydrates and fats
3. Regulating Foods — foods rich in vitamins, minerals, and cellulose.
2. Food Composition Table (FCT) — a table of food values computed at 100 grams edible portion.
A handbook that provides a rich source of information on the composition of foods commonly
consumed in the country.
Edible Portion (EP) — is the part of the food that is customarily eaten by the consumer
depending on his cultural/ food habits; Edible Portion is expressed as percent.
The percent edible portion is the proportion of edible matter in the food as collected or
purchased, expressed on the basis of weight.
3. Recommended Energy and Nutrition Intakes (RENI) — the revised edition of the dietary
standard (Recommended Dietary Allowance or RDA) to "emphasize that the standards are in
terms of nutrients, and not foods or diets.
RENI's are defined as levels of intakes of energy and nutrients which, on the basis of current
scientific knowledge, are considered adequate for the maintenance of health and well- being of
nearly all healthy persons in the population.
RENI's are equal to the average physiologic requirement (AR), corrected for incomplete
utilization or dietary nutrient bioavailability, plus two standard deviations (sd), or twice an
assumed coefficient variation (CV) to cover the needs of almost all individuals in the population.
Uses and Applications:
1. Goal for energy and nutrient intakes of groups and nutrient intakes of individuals.
The goal should be based on the individual's body weight since the recommended energy
intake is for a specified reference weight.
2. Reference standard for the assessment of the habitual energy and nutrient intakes
of the population or sub-groups. When used for this purpose, the percentage of individuals
with habitual intakes below the RNI (recommended nutrient intake) should be estimated.
As this percentages increase, so does the likelihood that the group is inadequately provided
for.
3. Reference standard for assessment of the adequacy of food supplies.
4. Tool for nutrition education and adequacy.
5. Basis for public health and food nutrition policies.
e.g. on food fortification, food importation, food and nutrition labeling supplementation
program. (Refer to Appendix — A - RENI TABLE)
4. Food Exchange List (FEL) — a grouping of common food that has practically the same
amount of proteins, carbohydrates, fats and calories.
 One food item can be exchanged with another provided that the specified serving
portion is followed.
Exchange refers to food in any one group that can be substituted or exchange.
 Serving portion indicates the amount of food that can be normally consumed by
one person at one time in one meal.
5. Food Pyramid Guide
 A simple and easy to follow daily eating guide. Food Pyramid Guide a new plan for
ensuring dietary adequacy that offers five (5) categories of foods to choose from. A simple
and easy-to-follow daily eating guide.
6. Nutritional Guidelines for Filipinos
 Primary recommendations to promote good health through proper nutrition. They
seek to foster an adequate and balanced diet as well as desirable food and nutrition
practices and healthy habits suitable for general populations.
 Serve as a handy reference for counseling and education services.
Guidelines:
1. Eat a variety of foods everyday.
2. Breast-feed infants from birth to 4-6 months, and then give appropriate foods
while continuing breast feeding.
3. Maintain children's normal growth through proper diet and monitor their growth
regularly.
4. Consume fish. Lean meat, poultry, and dried beans.
5. Eat more fruits, vegetables, and root crops.
6. Eat foods prepared with edible/cooking oil daily.
7. Consume milk, milk products, or other calcium-rich foods such as small fish and
dark green leafy vegetables everyday.
8. Use iodized salt, but avoid excessive intake of salty foods.
9. Eat clean and safe foods.
10.Exercise regularly, do not smoke, and avoid drinking alcoholic beverages.
10 Nutritional Guidelines for Filipinos: (Revised)
1. Eat a variety of foods every day to get the nutrients needed by the body.
2. Breastfeed infants exclusively from birth up to 6 months then give appropriate
complementary foods while continuing breastfeeding for 2 years and beyond for
optimum growth and development.
3. Eat more vegetables and fruits every day 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 report of body tissues,
5. Consume milk, milk products, and other calcium-rich foods - such as
small fish and shellfish - every day 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 beverages, and do not smoke to help prevent lifestyle-related non-
communicable diseases.
7. The Use of Computers

 Computers are considered as one of the important tools in nutrition education,
dietary analysis, diagnosis procedure and as therapeutic aids.
8. Nutrient Density
 Nutrient Density is a relative measure of nutrient in a food in proportion to its caloric
content.
 A food is considered nutritious when it contains more nutrients other than calories or
considered to have a high nutrient density
INQ or Index Nutrient Quantity = % RDA of Nutrient
%
Energy Requirement
 Food is considered nutritious if INQ of 1 or more for at least 4 nutrients for at
least 2 nutrients.
9. Labeling
 Nutritional labeling has been made mandatory for all processed foods. The ruling
requires that the label have the following format.
 Calories
 Protein
 Carbohydrates
 Fat
 Vitamin C
 Vitamin A
 Thiamine
 Riboflavin
 Niacin
 Calcium
 Iron
 Vitamin B16
 Vitamin B12
 Sodium
 The listing of other nutrients are optional
3.Food and Nutrition Labelling: How to read Food labels:

Consumers gather information about foods they purchase from a wide variety sources.
Family knowledge, education, the media and advertising all convey messages about food
characteristics; the information on those labels about the nutritional content and health benefits of
food is particularly important.
When such information is labelled on a food product it is referred to as a "nutrition label",
"nutrition claim" or "health claim".
Nutrition claims- refer to statements describing the presence, absence, or level of a nutrient.
Heath claims-refer to statements connecting a food, food components or a nutrient to a state of
desired health.
Nutrition facts- a statement or information of food labels indicating the nutrient(s) and the
quantity of the said nutrient found or added in the processed foods or food products.
Nutrition Labelling- a system of describing processed foods or food products on the basis of their
selected nutrient content. Printed in food labels as "Nutrition Facts."
Legal Basis:
The Bureau of Food and Drugs (BFAD) under the Department of Health (DOH) is the
government's major implementor of food labelling regulations as stated in:
 RA 3750-Food, Drugs and Cosmetics Act (amended by EO 175 in1987)
 RA 7394-The Consumer Act of the Philippines;
 BFAD Administrative Order No. 88-B s. 1984-Rules and Regulations Governing
the labelling of Prepackaged food Products.
 RA 8976-Philippine Food Fortification Act of 2000.
Philippine Food Labelling:

Per DOH administrative Order No. 88-B s. 1984 the basic requirements of labelling are the
following:
1. Brandname/Tradename
2. Product Name — the product name should state the true nature of the food
3. Net WeightNolume- the unit should be metric (kg, mg, ml).
4. Ingredients- all ingredients should be declared in decreasing order of proportion
5. Manufacturer/distributor- shall be declared with complete address; street address may be
omitted only if listed phone directory in the preceding year
6. Lot Identification Code/Manufacturing date or Expiry date.
Mislabeling as defined in the Consumer Act of the Philippines. Article 85 of Republic Act No.
7394 states: "A food shall also be deemed mislabelled if it's labelling or advertising is false or
misleading in any way." For example, the use of medical symbol or logos, such as the caduceus,
misleads the consumer by giving an impression that the product is a special dietary food for a
medical purpose and that it contains much needed nutrients to attain the expected effects, such as
convalescence requirement.
Fortified Foods:
RA 8976 — Philippine food fortification act of 2000, covers all imported or locally processed
foods productions for sale or distribution in the Philippines for voluntary food fortification under
the DOH Sangkap Pinoy Seal program, or mandatory food fortification of staple foods. The added
nutrients for fortification shall be in the form of nature identical nutrients.
DOH Administrative Order No. 4-A s. 1995 serve to regulate the use of nutritional claims or
micronutrients-fortified products and to assure that the claims are true and conform with the
standards. The fortification level shall be appropriately presented on the label indicating the
following information:
 Number of servings per container/package
 Serving size by weight or volume (by weight for solid food and volume for liquid food)
 Calories (kcal) per serving
 Nutrients added and their corresponding expressed as %RENI per serving.
For general requirements on nutritional claims that are below the fortification requirements,
the Codex Guidelines on Nutritional Labelling is adapted instead. In the absence of local
regulations, the regulations, the US FDA is adapted, particularly the New Labelling and Education
Act (NLEA) of 1990, or regulations of any other internally recognized Health Agency.
Examples of NLEA Nutrients Content Descriptors used are:
 Free: no amount of or "physiologically inconsequential"
 Fat-free: less than 0.5g/serving
Reading Food Labels:
Food labels are the primary means of communication between the producer or the manufacturer
and the purchases or consumer. Nutrition labelling is a description intended to inform the consumer
of nutritional properties. It consists of two components: nutrient declaration and supplementary
nutrition information:
 Nutrient declaration — standardized statement or listing of the nutrient content of food.
 Nutrition claim — representation which states or implies that a food has some particular
nutritional properties.
The "Nutritional Facts" food labels are intended to give you information about the specific
packaged food. Measurements of fat, cholesterol, sodium, potassium, carbohydrate, proteins,
vitamins and minerals are calculated for a typical portion. This information is intended to make it
easier for you to purchase foods that will fit in your meal plan.
Serving Size- is based on the amount of food people typically eat at a given meal. This may
not be the serving amount you normally eat. It is important to pay attention to the serving size,
including the number of servings in the package and compare it how much you actually eat. Do
not confuse portion size with serving size. The size of the serving on the food package influences
all nutrients amount listed on the top part of the label. For example if the package has 4 servings
and you eat the entire package, you quadruple the calories, fat, etc. that you have eaten.
Calories and Calories from Fat: The number of calories and grams of nutrients are
provided for the stated serving size. This is the part of the food label where you find the amount
of fat per serving.
Nutrients: This section lists the daily amount of each nutrient in the food package. These
daily values are the reference numbers that are set by the government and are based on current
nutrition recommendations.
• Some labels list daily values for both 2,000 and 2,500 calorie diets.
Directions: Identify and write the correct answer on the questions below.
_______________________1. This is intended to give information about the specific food
packaged.
_______________________2. A plan that ensure adequate dietary adequacy that is easy to follow.
_______________________3. Is designed to help people eat healthy and live active lifestyle that
reduce weight-related diseases.
_______________________4.It was revised and emphasize that the standards are in terms of
nutrients, and not foods or diets.
_______________________5.It suggests a daily recommended food guide to use an amount and
the number of servings in each group to provide the variety of nutrients needed by the body.
_______________________6. A general term for a set of reference values used to plan and assess
nutrient intakes of healthy people.
_______________________7. A handbook of a table of food values computed at 100 grams
edible portion.
_______________________8. A grouping of common food that has practically the same amount
of proteins, carbohydrates, fats and calories.
_______________________9. The Consumer Act of the Philippines.
_______________________10. A Food, Drugs and Cosmetics Act of the Philippines.
Godspeed…
___________________________________END___________________________________

NCM 105 Lecture 1-4

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NCM 105-Nutrition and Diet Therapy

MODULE ON NUTRITION AND DIET THERAPY

ASST PROF. NARHUDA H. UNGA

COLLEGE OF HOME ECONOMICS

WESTERN MINDANAO STATE UNIVERSITY

TABLE OF CONTENTS: PAGE NO:

Lesson 05: Nutrition Care Process (ADIME Process)……………………….. 58

Background of the Module:

Objectives of the Module:

Goodluck! Godbless us all!

At the end of the lesson, YOU can:

Directions. Discuss the Timeline of Western Mindanao State University.

Timeline of Western Mindanao State University

Nutrition and Dietetics Goals:

Nutrition and Dietetics Objectives:

GRADE COMPONENT AND CORRESPONDING WEIGHT:

Sample Grade Computation:

CONDITIONS FOR PERFORMANCE EVALUATION:

“To eat is a necessity, but to eat intelligently is an art.” ~ La Rochefoucauld.

Read and Ponder!

A.3.Basic Concept in Nutrition:

Caloric Content of Nutrient:

Carbohydrates (CHO) — 4 kcalories/gram or 17 kjoules

Important principles behind the nutrient constituent found in food.

 One (1) Food may contain one or two different nutrients

B..Basic Concept to Diet Therapy:

See if you can do this!

II.Essential Nutrients and their Contribution to the Diet: Classification of Nutrients.

What are Nutrients?

General Properties of Fat Soluble Vitamins

FAT SOLUBLE VITAMINS

II. Vitamin D: Ergocalciferol

III. Vitamin E: Tocopherol

I. ASCORBIC ACID : Vitamin C

II. THIAMINE: Vitamin B1

III. RIBOFLAVIN: Vitamin B2

IV. NIACIN: Nicotinic Acid

VI. PANTHOTENIC ACID

VII. COBALAMIN: Vitamin B12

RENI: 0.3 – 2.8 ug

VIII. PTYROGLUTAMIC ACID (PGA): FOLIC ACID/FOLACIN/FOLATE

II. IODINE – mg./ug

6.Water and Electrolytes.

 Meat and fish – 37 – 85%

Water leaves the body through several channels:

ABNORMALITIES OF WATER BALANCE:

Causes of Water Intoxication:

Important aspects of electrolytes in water balance:

4.Essay. Discuss briefly by answering the following questions below.

Try this! Look around you.

2.Basic Tools in the Study of Nutrition:

7. The Use of Computers

3.Food and Nutrition Labelling: How to read Food labels:

Philippine Food Labelling:

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