BASIC NUTRITION

AND DIET THERAPY

BY: FRITCHY P. FORNEAS, RM,RN,MAN
 CARBOHYDRATES
Compose:
CARBON
HYDROGEN
OXYGEN
Ø major source of energy of the body
Ø 80-100% calories
CLASSIFICATION OF CARBOHYDRATES
1. MONOSACCHARIDES
2. DISACCHARIDES
3. POLYSACCHARIDES
4.
 MONOSCCHARIDES
◦ Simplest form of carbohydrates
◦ Do not require digestion
◦
EXAMPLES OF MONOSCCHARIDES
1. GLUCOSE (dextrose)
Ø fuels the work of body’s cell
Ø last only for hours
Ø main source of brain energy, other nerve cell and red blood cell
MISSUSED OF GLUCOSE CAN LEAD TO:
1. GLUCONEOGENESIS
insufficient supply of carbohydrates combined with accelerated breakdown of
fat can budge the body’s energy metabolism in an unsafe direction.

2. KETOSIS
a state that disturbs the body’s normal acid-based balance.
 Example of monosaccharides
2. FRUCTOSE (Levulose)
Ø the sweetest simple sugars
Ø found in:
honey
most fruits
some vegetables
3. GALACTOSE
Ø it is produced from lactose (milk sugar)
GALACTOSEMIA- inability to metabolize galactose
 DISACCHARIDES (double sugar)
Ø made up of 2 monosaccharides
Ø they are sweet and must be changed to sugars
by hydrolysis before they can be absorbed
Example of disaccharides
1. SUCROSE ( ordinary sugar)
Ø processed from cane and beet sugar
Ø found in:
fruits
syrups
sweet food products
Ø converted into glucose and galactose upon
digestion
Ø it composed of glucose and fructose
Example of disaccharides
2. LACTOSE (milk sugar)
Ø converted into glucose and galactose in
digestion
Ø less soluble and less sweet than sucrose
Ø it remains in the intestines longer than
other sugars and encourages the growth of
certain useful bacteria
Ø it favors calcium and phosphorus
assimilation
 Example of disaccharides
3. MALTOSE
Ø produced by hydrolysis of starch and
converted into glucose in digestion
Ø less sweet compared to glucose and
sucrose
Ø found in:
malt products
germinating cereals
certain in infant formulas
beer
POLYSACCHARIDES
Ø composed of many molecules of simple sugars
Ø commonly known as complex sugars
Ø
EXAMPLE OF POLYSACCHARIDES
1. STARCH
2. DEXTRINS
3. CELLULOSE
 STARCH
Ø most significant polysaccharide in
human nutrition
Ø converted entirely into glucose upon
digestion
Ø more complex than sugars
Ø requires longer time to digest
Ø found in:
cereal grains
potatoes and other
root vegetables
legumes
 DEXTRINS
Ø not found in free foods
Ø forms as intermediate products in the
breakdown of starch
 CELLULOSE
Ø found in: unrefined grains
vegetables
fruits
Ø non-digestible by humans
Ø no specific enzymes is present and
Ø Provides important bulk in the diet which
helps move digestive foods mass along
and stimulates peristalsis
 CLASSIFIES AS
A. SOLUBLE
found in:
fruits
legumes
barleys
oats
Ø it delays gastrointestinal transit and
glucose absorption and lower blood
cholesterol
B. INSOLUBLE
found in:
wheat brans
corn brans
whole grain breads
cereals
vegetable
Ø accelerate gastrointestinal transit
Ø increases fecal weight
Ø slow down starch hydrolysis and;
Ø delay glucose absorption
C. PECTINS
sources: mostly fruits
Ø are non-digestible
Ø colloidal polysaccharides having a gel
quality
Ø used to treat diarrhea as they absorb toxins
and bacteria in the intestine
Ø they bind cholesterol reducing the amount
the blood can absorb
D. GLYCOGENS (animal starch)
sources:
meats
seafoods
Ø formed from glucose and stored in liver
and muscle tissues
Ø converted entirely into glucose upon
digestion

GLUCAGON
Ø helps the liver convert glycogen into
glucose every time the body needs
energy
FUNCTION OF CARBOHYDRATES
1. Serve as a major source of energy for the body
2. Exert a protein-sparing action
3. The presence of carbohydrates is necessary for normal fat metabolism
4. Stimulates the peristaltic movements of the gastrointestinal tract and absorb
water to give bulk into the intestinal contents
5. Supplies proteins, minerals and Vit B
6. Acts as a laxative
7. It is important for the proper functioning of nerve tissue.
SOURCES OF CARBOHYDRATES
1. WHOLE GRAINS (bread, rice,
crackers and cereals)
Ø rich in :
iron
thiamine
niacin
SOURCES OF CARBOHYDRATES
2. STARCHY VEGETABLES
(sweet potatoes, white potatoes, corn,
dried fruits, bananas, lima beans)

Ø are important contributors because

they are daily items in many diets
SOURCES OF CARBOHYDRATES
3. DAIRY (milk, yogurt, ice cream)
Ø dietary source of lactose
SOURCES OF CARBOHYDRATES
4. SUGARY SWEETS
(soda, candy, cookies, cakes)
Ø
Ø important sources of carb next to
bread and cereals etc.
Ø
Ø “empty calories”
HEALTH EFFECTS OF STARCH ANF
FIBER
1. WEIGHT CONTROL
Ø fiber rich in complex carbohydrates
tend to be low in fat and added
sugars and can be promote weight
loss
HEALTH EFFECTS OF STARCH AND FIBER

2. HEART DISEASE
Ø high-carbohydrate diets, rich in
whole grains can protect
individual against heart disease
and stroke
 HEALTH EFFECTS OF STARCH AND
FIBER
3. CANCER
Ø high-carbohydrate diets can
help prevent many types of
cancer
HEALTH EFFECTS OF STARCH ANF FIBER
4. DIABETES
Ø high-carbohydrate, low-fat
diet help control weight
HEALTH EFFECTS OF STARCH ANF
FIBER
5. GASTROINTESTINAL HEALTH
Ø dietary fibers enhance the health of
the large intestine
FATS OR LIPIDS
FATS
Ø Are organic compound of carbon, hydrogen
and oxygen
Ø fatty acid esters of glycerol
Ø 43% human body energy
Ø provide more concentrated source of
energy compare to carbohydrates.
Ø protect against shock and injury
 CALSSIFICATION OF FATS
A. SIMPLE LIPID (neutral fats )
TRYGLYCERIDE- chemical name for these
basic fats
CALSSIFICATION OF FATS
B. COMPOUND LIPIDS
Ø combinations of fats with components.
Ø
1. PHOPOLIPIDS- compounds of fatty acids, phosphoric acids, and nitrogenous bases
a. LECITHIN- most widely distributed of the phospholipids.
b. CEPHALIN- needed to form thromboplastin for the blood-
clotting process
 c. SPHINGOMYELIN- found in brain and other nerve tissues
sources: egg yolk
liver
2. GLYCOLIPIDS- compounds of fatty acids combined with carbohydrates and
nitrogenous
a. CEREBROSIDES- components of nerve tissue and
certain cell membranes where they
play the vital role in fat transport
b. GANGLIOSIDE- made up of certain glucose,
galactose and compound containing
amino sugar.
3. LIPOPROTEIN
- combination of lipid and protein
- they are primarily formed in the liver and found in cell,
organelle membranes, mitochondria, and lysosomes.
- insoluble in water and combined in protein complex for their
transport and activity
- it contain cholesterol, neutral fats and fatty acids
3. DERIVED LIPIDS
- simple derivatives from fat digestion or other more complex
product
- they are fat substances produced from fats and fat
compounds during digestion

1. FATTY ACID
- refined fuel forms of fat that the cell burns for energy
- it is either saturated or unsaturated in nature
 SOURCES OF FATTY ACIDS
1. SATURATES FATS
Ø those which no hydrogen can be added

Ex:
PALMITIC ACID
STEARIC ACID
SOURCES OF FATTY ACIDS
2. MONOUNSATURATED FATTY
ACIDS
Ø two carbon atoms are combined by a
double bond
Ø
Ex:
OLEIC ACID (most abundant)
sources: olive oil, peanut oils
SOURCES OF FATTY ACIDS
3. POLYUNSATURATED FATTY ACID
Ø two or more double bonds are present

Ex: LINOLEIC ACID

sources: vegetable oil
SOURCES OF FATTY ACIDS
●
SATURATED ●
UNSATURATED
●
ANIMAL FAT ●
PLANT OIL
●
BEEF ●
MUTTON ●
VEGETABLEOIL● CORN
●
SEAFOOD ●
EGG ●
PEANUT ●
COTTON
●
RED MEAT ●
POULTRY ●
SOYBEAN ●
OLIVE
●
DAIRY ●
TALLOW YOLK ●
CAULIFLOWER ●
OLIVE OIL
●
SUET
 DERIVED LIPIDS
3. GLYCEROL
Ø water soluble component of triglycerides
and is inconvertible with carbohydrates
 DERIVED LIPIDS
3. STEROIDS
Ø fat related substances that contain sterols
Ø main member is the CHOLESTEROL
Ø fat like compound found in the:
body tissue
brain and nerve tissue
bile
blood
liver
THE OMEGA-6/OMEGA 3 RATIO
 FUNCTIONS OF FATS
1. Important sources of calories.
2. Burn protein for energy.
3. Maintain constant body temperature.
4. Cushions vital organs against injury.
5. Fat soluble vitamins A, D, E and K.
6. Provides satiety and delays the onset of hunger
7. Contributes flavor and deliciousness to the diet
 SOURCES OF FATS
A. VISIBLE FATS
- lard
- butter
- margarine
- shortenings
- salad oils
- meat
SOURCES OF FATS
B. INVISIBLE FATS
- milk
- cheese
- eggs
- nuts
- meat
 ●
HIGH SATURATED FATTY ACIDS ●
HIGH IN POLYSATURATED FATTY
ACIDS

●
Whole milk, cream, ice cream, cheese made
from whole milk, butter, regular margarine,
hydrogenated shortening, egg yolk
●
Meats: beef, lamb, pork, ham
●
Vegetable oil, safflower, corn, cotton seed, soy
bean, sesame, sunflower
●
Salad dressings made from the above oils,
mayonnaise, French dressing

●
Bacon, coconut oil, lard, salt pork, ●
Special margarine: liquid oil first on label

●
Chocolates, chocolate candies, cakes, cookies, ● Fatty fish: salon, tuna, herring
pies, rich pudding
HEALTH EFFECTS OF LIPIDS
1. HEART DISEASE
Ø elevated blood cholesterol is a major risk factor for cardio vascular diseases

2. RISKS FROM SATURATED FATS

- lauric
- myristic
- palmitic acids ( raise blood cholesterol levels)
3. BENEFITS FROM MONOSATURATED FATS
Ø olive oil lowers risk of heart diseases
HEALTH EFFECTS OF LIPIDS
4. BENEFITS FROM OMEGA 3 POLYSATURATED FATS
Ø lower blood cholesterol and prevents heart diseases
Ø
5. CANCER
Ø fats does not activate cancer development but can promote it once it has risen

6. OBESITY
Ø high-fat diets tend to store body fats ably
CHOLESTEROL CONTENT OF DAIRY PRODUCTS
●
DAIRY ●
PORTION ●
CHOLESTE ●
TOTAL FAT ●
SATURATED
PRODUCTS ROL FAT
●
mg ●
mg
●
MILK (non-fat) ●
1 cup ●
4 ●
0 ●
0
●
MILK (low-fat) ●
1 cup ●
10 ●
3 ●
2
●
MILK (whole) ●
1 cup ●
33 ●
8 ●
5
●
YOGURT (non-fat) ●
1 cup ●
10 ●
0 ●
0
●
YOGURT (whole) ●
1 cup ●
29 ●
7 ●
5
●
CHEDDAR ●
1oz ●
30 ●
9 ●
6
CHEESE ● ● ● ●

●
COTTAGE ● ● ● ●

CHEESE ●
1 cup ●
10 ●
2 ●
2
●
(low-fat)
 CHOLESTEROL CONTENTS OF FAT
●
FATS ●
PORTION ●
CHOLESTERO ●
TOTAL FAT ●
SATURATED
L FAT
●
butter ●
1tsp ●
11 ●
4 ●
3

●
Margarine ●
1tsp ●
0 ●
4 ●
1

●
Vegetable oil ●
1tsp ●
0 ●
5 ●
1-2
 CHOLESTEROL CONTENT OF MEAT
●
MEATS/PROTEIN ●
PORTION ●
CHOLESTE ●
TOTAL FATS ●
SATURATED
ROL ●
(g) FAT
●
(mg) ●
(mg)
●
TOFU ●
½ cup ●
0 ●
11 ●
2
●
PINTO BEANS ●
½ cup ●
0 ●
1 ●
0
●
EGG ●
1 ●
212 ●
5 ●
2
●
HALIBUT ●
3 ½ oz ●
41 ●
3 ●
0
●
SALMON 3 ½ oz ●
63 ●
12 ●
2
●
OYSTER 3 ½ oz ●
55 ●
1 ●
1
●
CRAB 3 ½ oz ●
52 ●
1 ●
0
●
LOBSTER 3 ½ oz ●
71 ●
1 ●
0
●
TUNA 3 ½ oz ●
30 ●
1 ●
0
 CHOLESTEROL CONTENT OF MEAT
●
MEATS/PROTEIN ●
PORTION ●
CHOLESTE ●
TOTAL FAT ●
SATURATED
ROL ●
(g) FAT
●
(mg) ●
(mg)
●
SHRIMP ●
3 ½ oz ●
194 ●
1 ●
0
●
SQUID BEEF 3 ½ oz ●
231 ●
1 ●
0
●
BEEF(ground, lean) 3 ½ oz ●
78 ●
18 ●
7
●
BEFF (short ribs) 3 ½ oz ●
94 ●
42 ●
18
●
BEEF (sirloin) 3 ½ oz ●
89 ●
12 ●
5
●
BEEF (liver) 3 ½ oz ●
389 ●
5 ●
2
●
VEAL (top round) 3 ½ oz ●
135 ●
5 ●
2
●
LAMB (fore shank) 3 ½ oz ●
106 ●
14 ●
6
●
HAM 3 ½ oz ●
53 ●
6 ●
2
 CHOLESTEROL CONTENT OF MEAT

●
MEATS/PROTEIN ●
PORTION ●
CHOLESTER ●
TOTAL FAT ●
SATURATED
OL ●
(g) FAT
●
(mg) ●
(mg)
●
PORK ●
3 ½ oz ●
79 ●
6 ●
2
(tenderloin)
●
PORK (chop) 3 ½ oz ●
85 ●
25 ●
10
●
CHICKEN 3 ½ oz ●
631 ●
6 ●
2
(liver)
●
CHICKEN 3 ½ oz ●
85 ●
5 ●
1
(skin)
 HYDROGENATION
ØMade by chemical process
Ø liquid vegetable oil (healthy
monosaturated fat) is packed with
hydrogen atoms and converted into
solid fat
Ø
 WORSE THATN BUTTER
Ø seen as healthier option of saturated fats
Ø hydrogenated fats raise the total and bad (LDL) cholesterol levels
Ø trans fat strip level of (HDL) good cholesterol, increase triglyceride level and
cardiovascular diseases
Ø the more solid the fat, the more it clogs the arteries
 COMMON FAT SOURCES
Ø CRACKERS
ØDOUGHNUTS
ØFRENCH FRIES
ØCOOKIES
ØVEGETABLE SHORTENING
ØHARD MARGARINE
ØPASTRIES
 SATURATED FATS
Ø LARD
ØBUTTER
ØWHOLE MILK
ØPASTRIES
ØCOOKIES
 HOW TO LOWER FAT INTAKE
GUIDELNES:
1. DON’T DEPRIVE yourself of fatty foods.
2. ADD more healthy foods to your diet
 WHAT HAPPENS WHEN TRANS FAT IS
CONSUMED?
1. Increased risk of coronary heart disease
2. Cancer
3. Diabetes
4. Live toxicity
5. Obesity
6. Accelerate aging
7. Compromise immune system
8. Damage lungs
9. Damage reproductive organs and their process
10. Contribute to mental decline and chromosomal damage
11. Increase problems with mental functioning AUTISM,ADD,ADHD, PARKINSONS,
ALZEIMERHS
12. Increase the risk for arthritis and autoimmune sdiseaswe
13.
 MAKING POSITIVE CHANGE
STEP 1: ELIMINATING TRANS FAT
READ labels on everything in
your cupboards, refrigerator and
freezer.
 FOOD TO AVOID!!!!!!!!!
◦ Bottled salad dressing
◦ Chips
◦ Cookies
◦ Corn oil
◦ Cottonseed oil
◦ Corn oil
◦ Deep-fat fried foods
◦ Imitation mayonnaise
◦ Imitation sour cream
◦ Margarine an fake butter spread
◦ Non-dairy creamer
◦ Pressurized whipped cream
◦ Processed junk and fake foods
◦ Sandwich spread
◦ shortening
◦
STEP 2: FIGHTING WITH FATS

EAT REAL FOOD =)

◦ Dairy products (egg, butter, cream, milk, cheese)
◦ Fish and shell fish
◦ Fruits
◦ Grains
◦ Legumes (simple dry fruit: alfalfa, clover, peas,
beans, peanuts)
◦ Meats
◦ Nuts
◦ Oil (seed, nut, fish oil)
◦ Poultry
◦ Sea algae
◦ Seeds
◦ vegetables
◦
STEP 3: CLEANSE, REJUVINATE AND SUPPLEMENT

Ø Regular colon cleansing

Ø periodic liver flushes
Ø revitalizing multi vitamins
 PROTEIN
ØFrom the Greek word Protos
Øfirst substance recognized as vital part
of living tissue
 CLASSIFICATION OF PROTEINS
A. SIMPLE PROTEIN
1. ALBUMIN
2. GLOBULINS
3. GLUTELINS
4. PROLAMINS
5. ALBUMINOIDS
6. HISTONES
B. COMPOUND PROTEINS, CONJUGATED PROTEINS or PROTEIDS
(combination of simple protein)

PROSTHETIC
Ø some other non-protein substance
Ø perform functions that constituent could not properly perform by itself
Ø
1. NUCLEOPROTEINS
2. MUCOPROTEINS AND GLYCOPROTEIN
3. LIPOPROTEIN
4. PHOSPROTEIN
5. CHROMOPROTEIN
6. METALLOPROTEIN
C. DERIVED PROTEIN
Ø are products formed in various stages of hydrolysis of a protein molecule.
 FUNCTION OF PROTEIN
1. Used in repairing worn-out body tissue proteins anabolism and catabolism
2. Used to build new tissue
3. Source of heat and energy
4. Contribute to numerous essential body secretions and fluids, enzymes and proteins
5. Are important in the maintenance of normal osmotic relations among various body
fluids
6. Play a vital role in the resistance of the body to disease
7. Dietary proteins furnish the amino acids for a variety of metabolic functions
 RECOMMENDED PROTEIN INTAKE
●
POPULATION GROUP ●
REFERENCE ●
RNI g/kg/day g/ Day
WEIGHT Kg
●
INFANTS, mo
●
BIRTH - >6 ●
6 ●
1.50 ●
9
●
6 - >12 ●
9 ●
1.56 ●
14
●
CHILDREN ,y
●
1-3 ●
13 ●
2.15 ●
28
●
4-6 ●
19 ●
2.00 ●
38
●
7-9 ●
24 ●
1.79 ●
43
 ●
POPULATION GROUP ●
REFERENCE ●
RNI g/kg/day g/ Day
WEIGHT Kg
●
MALES
●
10 -12 ●
34 ●
1.59 ●
54
●
13 -15 ●
50 ●
1.42 ●
71
●
16 – 18 ●
58 ●
1.26 ●
73
●
19 - OVER ●
59 ●
1.14 ●
67
●
FEMALES
●
10 -12 ●
35 ●
1.40 ●
49
●
13 -15 ●
49 ●
1.28 ●
63
●
16 – 18 ●
50 ●
1.18 ●
59
●
19 - OVER ●
51 ●
1.14 ●
58
●
PREGNANT WOMEN ●
66
●
LACTATING
WOMEN
●
1st 6 mos ●
81
●
2nd 6 mos ●
76
SOURCE OF PROTEIN
1. Complete protein foods:
meat, fish, poultry,
egg, milk, cheese

2. legume, nuts

3. Bread and cereals

REQUIREMENT FOR HUMAN NUTRITION
A. Quality of protein fundamental to health and life
B. General daily recommended of the Food and Nutrition Board
1. Adult= 0-9g/kg BW
2. Children= growth needs vary according to age and growth
patterns
3. Pregnancy= rapid growth requires an increase of 30g over
that of a pregnant women
4. lactation= it requires an increase of 20g
 MEASURES PROTEIN QUALITY
A. BIOLOGIC VALUE (BV)
Ø it measure the effectiveness of protein quality in supporting the body’s needs.

B. NET PROTEIN UTILIZATION (NPU)

Ø measures how capably a protein is used by the body.
NPU- measures food retention
BV- measures food nitrogen absorbed
C. PROTEINEFICIENCY RATIO (PER)
Ø measures the increase in weight of a growing animal and compares it with intake
 HEALTH EFFECTS OF PROTEIN
1.
2.
3. HEART DISEASE
Ø Foods rich in protein tend to be rich in
saturated fats
 HEALTH EFFECTS OF PROTEIN

2. CANCER
Ø prostate gland
Ø pancreas
Ø kidneys
Ø breast
Ø colon
 HEALTH EFFECTS OF PROTEIN

3. OSTEOPOROSIS
Ø calcium excretion rises as protein
intake increases
 HEALTH EFFECTS OF PROTEIN

4. WEIGHT CONTROL
Ø obesity
 HEALTH EFFECTS OF PROTEIN

5. KIDNEY DISEASE
2 FORMS OF PEM (protein- energy
malnutrition)
1. MARASMUS
2.
3.
4.
5. KWASHIORKOR
 MICRONUTRIENTS
VITAMINS

TERMS ASSOCIATED WITH VITAMINS

1. PRECURSOR or PROVITAMIN
Ø compound that can be changed to active vitamins

ex.: carotenes
cryptoxanthin
2. PREFORMED VITAMINS
Ø are naturally occurring vitamins that are in inactive form and ready for
biological use.
Ø
3. AVITAMINS
Ø resulting from lack of vitamin and nutritional deficiency is recognizable.
EX: Vit. A
Vit. B
Vit. C
4. HYPERVITAMINS
Ø “vitamin toxicity”
Ø
Ø
5. VITAMON MALNUTRITION
Ø “mal”
Ø
6. VITAMIN-LIKE COMPOUNDS
Ø some substance have physiological roles like vitamins but they are present in larger
amounts and partially synthesized in the body
Ø
7. ANTIVITAMIN or VITAMIN ANTAGONIS
Ø substance that interfere with the normal functioning of vitamin.

EX:
DICUMEROL- Vit. K
AVIDIN- Biotin
THIAMASE- Thiamine or Vit. B
 MINERALS
CLASSIFICATION
● ●
MINERAL
●
Macronutrients essential at levels of 100mg or ●
Calcium ●
Chloride
more/day ●
Phosphorus ●
Sodium
●
Sulfur ●
Magnesium
●
Potassium
●
Micronutrients essential at levels higher than a few ●
Iron ●
Iodine
mg/day ●
Fluorine ●
Chromium
●
Zinc ●
Cobalt
●
Copper
●
Micronutrients essential, but amounts needed or Silicon
● ●
Manganese
humans cannot be estimated at present ●
Vanadium ●
Nickle
●
Tin ●
Molybdenum
●
Selenium
●
Minerals present in humans; function not known ●
Strontium ●
Aluminum
●
Bromine ●
bismuth
●
Gold ●
Arsenic
●
Boron
●
 GROUP OF MINERALS
GROUP 1: MAJOR MINERAL

1. CALCIUM
2. MAGNESIUM
3. SODIUM
4. POTASSIUM
5. PHOSPHORUS
6. SULFUR
7. CHLORINE
GROUP OF MINERALS
GROUP 2: TRACE MINERALS

1. IRON
2. COPPER
3. IODINE
4. MANGANESE
5. COBALT
6. ZINC
7. MOLYDENOM
8.
 GROUP OF MINERALS
GROUP 3: OTHER TRACE MINERALS

1. FLOURINE
2. SELENIUM
3. CHROMIUM
4. VANADIUM
 METABOLISM
Ø is a chemical reaction involved in maintaining the living state of cell and
organisms.
Ø energy ormation
Ø
TWO CATEGORIES
1. CATABOLISM
2. ANABOLISM
PHYSIOLOGIC VALUE OF FOOD
FOOD
Ø refers to the solid and liquid materials taken into the digestive tract that are
utilized
1.to maintain and build body tissues,
2. Relate body process
3. Supply heat;
4. Sustaining life
FOOD ARE COMPOSED OF BOTH ORGANIC AND INORGANIC

ORGANIC
ØProtein
ØLipids
ØCarbohydrates
ØVitamins
Ø
INORGANIC
ØWater
Ømineral
THREE MAJOR NUTRIENTS
1. CARBOHYDRATES
2. PROTEIN
3. FATS
ENERGY FROM FOOD
1. CALORIE
Ø they are by-products of carbohydrates, protein, and fats that are oxidized in
the body
Ø
KILOGRAM CALORIE (kcal)
Ø commonly used for unit energy in human
Ø unit measurement for the energy that the body gets from food
Ø
v 1,000 small calories = 1kilocalorie or calorie
JOULE
Ø is the measurement of energy in the metric system.

v 1 calorie (kilocalorie) = 4.184 joule (kilojoules)

v
v example:
1 cup milk = 170kcal
170kcal x 4.184 joules =711.28 kjoules
 CALCULATION OF FOOD VALUE
1 TBSP of sugar = (15 g)(approximately 60 calories (15 x 4))

Example: 1 cup of milk contains approximately:

12gms carbohydrates x 4 cal/gm = 48 kcal
8gms proteins x 4cal/gm = 32
10gms fats x 9cal/gm = 90kcal
TOTAL = 170kcal
From this, the percentage of each nutrient can be calculated. Divide the fat kcal by the total
179kcal.

Example:
90 fat kcal/ 170 kcal = 0.529 or 0.53
0.53 or 53%
 ENERGY ALLOWANCES FOR ADULTS
22 YEARS OF AGE
●
BODY WEIGHT ●
WOMEN ●
MEN
●
Kg ●
Kcal ●
Kjoules ●
kcal ●
kjoules
●
40 ●
1,550 ●
6,500
●
45 ●
1,700 ●
7,100
●
50 ●
1,800 ●
7,500 ●
2,200 ●
9,200
●
55 ●
1,950 ●
8,200 ●
2,350 ●
9,800
●
60 ●
2,000 ●
8,400 ●
2,500 ●
10,500
●
65 ●
2,050 ●
8,600 ●
2,650 ●
11,100
●
70 ●
2,200 ●
9,200 ●
2,800 ●
11,700
●
75 ●
2,300 ●
9,600 ●
2,950 ●
12,300
●
80 ●
3,050 ●
12,800
●
85 ●
3,200 ●
13,400
●
90 ●
3,350 ●
14,000
BASAL METABOLISM
Ø also known as the required energy expenditure (REE)
ØThe energy needed by the body at rest for all internal chemical activities which
approximately 1 calorie per kg of body weight per hour for an adult.
Ø
BMR (Basal metabolic requirements)
Ø rate of basal metabolism in a given person at a given tiem and situation.
 CALCULATION FOR BMR
1. RULE OF THUMB
adult male = 1kcal x kg x hr
female = 0.9 kcal x kg x hr

Thus whose ideal weight is 50 kg has a metabolic energy need of 1,200kcal per day ( 50
x 1kcal x 24hrs )

Example: male, 75kgs female, 65

= 1kcal x 75 x 24 = 0.9kcal x 65 x 24
= 1,800 kcal = 1, 404 kcal
2. HARRIS-BENEDICT FORMULA
Ø weight, height, age, and sex
Ø
Example:
Males
REE = 66+[13.7 x wt.(kg)] +[5xht.(cm)]-[6.8 x age(yr)]
66+[13.7 x 60] +[5 x 165]-[6.8 x 26]= 1,536 kcal

Females
REE = 65+[9.6 x wt. (kg)]+[1.8xht.(cm)]-[6.8 x age (yr]
65+[9.6 x 58]+[1.8 x 153]- [6.8x 33] = 672.8 or 672.3 kcal
●
kilograms ●
Metabolic body size (kg)3/4
3. BIOLOGIC BODY WEIGHT
5 3.3
RAISED TO THE ¾ POWER
● ●

●
10 ●
5.6
Ø once the metabolic body size is
●
15 ●
7.6 known based on weight in kgs,
●
20 ●
9.5 the figure is multiplied by 70, a
●
25 ●
12.1 value which applies to all
●
30 ●
12.8 animals.
●
35 ●
14.4 Ø
●
40 ●
15.9 Example:
●
45 ●
17.4 58-
●
50 ●
18.8
●
65 ●
21.6
●
70 ●
24.2
●
80 ●
26.7
●
90 ●
29.2
●
100 ●
31.6
4. WHO/FAO/UNU
1.6 x wt. (kg) + 879 =REE
1.6 x 58 + 879 = 971.8

FACTORS THAT AFFECT THE BASAL METABOLIC RATE (BMR)

1. SURFACE AREA
2. SEX
3. AGE
4. BODY COMPOSITION
5. STATE NUTRITION
6. SLEEP
7. ENDOCRINE GLAND
8. FEVER
 COMPUTATION OF DBW (desirable body
weight)
1. ADOR DIONISIO METHOD
HEIGHT – for every 5 feet, allow 100lbs for female and 110lbs for male
then multiply the additional inches by 2.
AGE- multiply any age between 25 and 50 by 2 then divide by 5

EXAMPLE:
male, 45 years old, 5’4” tall
height = 5 feet = 110lbs age= (45 y/o)2 =18lbs
= 4 inches x 2 = 8lbs 5
118 lbs
DBW = 118lbs + 18lbs = 136lbs
2. TANNHAUSER’S METHOD
measure height in cm and deduct 100, from the difference take off its 10%

example:
male, 45 years old, 5’4” tall
height = 5’4” =162.56cm
162.56 – 100 = 62.56
10% of 62.56 = 6.256
62.56 – 6.256 = DBW (kg)56. 30
DBW = 56.30
CALORIE EXPENDITURE FOR VARIOUS
TYPES OF ACTIVITIES
●
TYPES OF ACTIVITIES ●
CALORIES
●
SEDENTARY ACTIVITIES ●

●
reading, writing, eating, watching tv, office work, sitting at work ●
80 -100
●
LIGHT ACTIVITIES ●

●
cooking, washing dishes, ironing, welding, standing at work, rapid typing ●
110 – 160
●
MODERATE ACTIVITIES ●

●
mopping, scrubbing, sweeping, gardening, carpentry, walking fast, standing ●
170 – 240
at work with moderate arm movement, sitting at work vigorous arm movement

●
HEAVY ACTIVITIES ●
250 - 350
●
ESTIMATION OF DAILY ENERGY
REQUIREMENT OF AN ADULT
1. Determine the DBW in kg of the individual
2. Determine the basal needs:
MALE = 1.0 kcal/kilo of DBW/hr x 24
FEMALE = 0.9 kcal/kilo of DBW/hr x 24
3. Subtract 0.1 kcal/kilo of DBW/hrs of sleep
4. Add the activity increment
5. Add the SDA (10% of basal needs + activity increment)
6. Sum equals the approximately daily calorie requirement
ACTIVITY INCREMENT
●
ACTIVITY ●
KCALORIE DAY
●
MEN ●
WOMEN
●
SEDENTARY OR LIGHT WORK ●
225 ●
225
●
MODERATE WORK ●
750 ●
500
●
HEAVY WORK ●
1,500 ●
1,000
●
VERY HEAVY WORK ●
2,500
DBW ACCODING TO OCCUPATION

●
OCCUPATION OR ●
FEMALE MALE
●

ACTIVITY ●
Kcal/lb ●
Kcal/kg ●
Kcal/lb ●
Kcal/kg

●
Bed patient ●
12 ●
25 ●
14 ●
30
●
Light work ●
14 ●
30 ●
16 ●
35
●
Moderate work ●
16 ●
35 ●
18 ●
40
●
Heavy work ●
18 ●
40 ●
20 ●
44
 BODY MASS INDEX
BMI = weight in kilogram
(height in meter)2
CALCULATION (refer book on page 155-156)