Unit I: BASIC CONCEPTS IN NUTRITION

Behavioural Objectives

1. Define the terminologies in nutrition.

2. Explain the basic concepts in nutrition.
3. Distinguish the different energy and non-energy giving nutrients.

Subject Matter/Content

Definition of Terms

Nutrition - is the science of food in relation to health.

- It is 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 – is any substance, organic or inorganic, when ingested or eaten, nourishes the
body by building and repairing tissues, supplying heat and energy and
regulating body processes.

Ideally, food must have the following qualities:

1. It is safe to eat. It is prepared under sanitary conditions.
2. It is nourishing.
3. Its palatability factors (color, aroma, flavour, texture, etc.) satisfy the consumer.
4. It has satiety value.
5. It offers variety and planned within the socio-economic context (e.g. within the budget and suitable to
the lifestyle of the person, including cultural, religious practices and others).
6. It is free from toxic agents or does not contain substances deemed deleterious to health.

Nutrients - are chemical substances present in foods that regulate body processes,
keep the body healthy, supply materials for growth and repair of tissues and
provide energy for work and physical activities.

Enzymes - are organic catalysts that are protein in nature and are produced by living
cells a catalyst hastens chemical reaction without itself undergoing change.

Hormones - are organic substances produced by special cells of the body which are
discharged into the blood to be circulated and brought to specific organs or
tissues.

Metabolism - is the sum of all the chemical changes in the body.

Anabolism or constructive metabolism - is concerned with the building up of

materials and tissues.
Catabolism or destructive metabolism - is the breaking down of materials and
tissues.
Nutritional status or nutriture - is the condition of the body resulting from the utilization of
essential nutrients.

Healthy diet – is a part of a healthy lifestyle which is the foundation of good health. It is
diet consistent with the following principles in nutrition:

a. Balance – refers to consuming foods from different food groups in proportion to each other.
b. Variety – refers to eating different kinds of food from the different food groups everyday. No single
food provides all the nutrients in proper amounts needed by the body; therefore, a wide selection of food is
vital to obtaining a healthy diet and achieving good nutrition.
c. Moderation – refers to eating the right proportions of food, that is, not consuming too much or too little
as compared with what the body needs. Extremes in food consumption may lead to various repercussions.
The categories of nutriture are:

1. Optimum or good nutrition means that the body has adequate supply of essential nutrients that are
efficiently utilized such that growth and good health are maintained at the highest possible level.
2. Malnutrition is the opposite of good nutrition. It is the condition of the body resulting from the lack of
energy or essential nutrients or it may be due to an excessive energy or essential nutrient supply to the point
of creating toxic or harmful effects.

The types of malnutrition are:

1. Overnutrition – overweight and obesity

2. Undernutrition – underweightness
3. Nutrient deficiency – lack of a specific nutrient
4. Nutrient toxicity – excess of a specific nutrient

The classification of nutrients are:

1. Macronutrients
A. Carbohydrates
B. Proteins
C. Fats
2. Micronutrients
A. Vitamins
1) Fat-soluble (vitamin A, D, E, K)
2) Water soluble (Vitamin C and the vitamin B family)
B. Minerals
1) Macrominerals (calcium, phosphorus, potassium, selenium, and others)
2) Microminerals (iron, iodine, zinc, selenium, fluoride, copper, and others)

Basic Concepts in Nutrition

1. Adequate nutrition is essential to good health.

Good nutrition gives a picture of a person with normal weight, height, and body frame for his age. He has
strong, firm muscles, that are well-formed and clear, pinkish skin, and healthy glossy hair. His good appetite
and digestion, ability to concentrate, mental alertness, emotional stability, vitality and vigor, endurance to
certain stresses, efficient work performance, resistance to infection and wholesome personality all reflect
good health and proper nutrition.

2. The nutrients in our body are in dynamic equilibrium.

The nutrients must be in metabolic balance; a disturbance of one nutrient will affect the others.

3. Dietary intake and nutrient needs should be individualized (also called personalized nutrition).
Variation in nutrient needs occur because of such factors as age, physical activity, body size, state of health,
physiologic stresses like growth, pregnancy, lactation, pathological disorders, convalescence, surgery and
others. Nutrient content in food is variable and whatever is present in the natural food should be conserved
by scientific preparation and service.

4. Human requirements for nutrients are known for some and have to be determined as yet for others.
More studies are needed to refine measurement techniques to determine minimum levels of nutrient needs,
to assess nutriture and to study the essentiality of a nutrient for man. In the light of newer knowledge,
established requirements and allowances for specific nutrients have to be revised.

5. An adequate diet is the foundation of good nutrition and it should consist of a wide variety of foods.
Foods are our best sources of nutrients; synthetic forms like pills and purified diets are reserved for research
purposes and therapeutic uses.
6. The physiological functions of foods are attributed to the roles of the nutrients.
In addition to its nutritional importance, food has many more meanings; psychological, emotional, social,
cultural, aesthetic, etc.

7. Malnutrition is brought about by a faulty diet and/or by conditioning factors like heredity, infections,
ingestion of certain drugs, and parasitism.

8. Nutrition education, abundant food supply, and use of various resources are needed to improve
nutritional status of a population.

9. The study of nutrition is interrelated with allied arts and sciences: food science and technology,
nursing and medical fields, behavioural sciences, chemistry, biology, etc.

Macronutrient definitions, functions, resulting deficiencies, and excesses in intake and food sources

Table 1. The Macronutrients ---- Proteins, Carbohydrates and Fats

Macronutri- Definition Functions Deficiency Major Sources

ents /Excesses
Proteins Compounds Essential for growth and Deficiency: Animal origin:
composed of repair of body tissues
carbon, since they constitute the failure of growth & Lean meat, fish,
hydrogen, major part of the body’s development (in poultry; milk &
oxygen, building blocks. infants & children) or cheese; eggs;
nitrogen atoms loss of body tissues (in glandular organs;
arranged into Functions as enzymes adults and older shellfish (shrimp,
amino acids and hormones which are persons). crabs, clams, etc.)
linked in a vital in the regulation of
chain. body processes. Protein malnutrition. Plant origin:

Source of energy (contain Excess: Beans, dried

4 cal/g) legumes (mongo,
too much protein in the soya), and nuts
If energy intake is diet may cause decline
inadequate, dietary and in kidney functions.
body protein may be
broken down to be used
as a source of energy.
Carbohy- Compounds Main source of energy, Deficiency: Sugars, cereals,
drates composed of spares protein from being Constipation due to grains & their
carbon, converted to glucose for lack of dietary fiber products (rice,
hydrogen and energy, sole energy Very low intakes of corn, oats, breads
oxygen source for the brain and fiber is associated with and other baked
arranged as nerve tissues, storage the development of goods from flour
monosacchari form of energy as several chronic mixtures, noodles
des or glycogen. diseases such as and pasta);
multiples of CVD, diabetes & colon
monosacchari Constitute 4 cal/g cancer, including large Rootcrops, starchy
des. bowel cancer. vegetables & dried
Moderates the production beans;
of insulin and other Energy malnutrition
hormones, as well as Fruits and milk
synthesis of lipoproteins Excess: (lactose)
and cholesterol.
Overweight/Obesity
 Starch and dietary fiber Excessive intake of
slows down glucose and sugar is directly
insulin responses and are related to dental
considered to have low caries.
glycemic response.

Modulation of peristalsis
and provide bulk thereby
preventing constipation.
Fats Chemical Acid Concentrated source of Deficiency: Saturated Fatty
mixes energy, providing 9 kcal Acids (SFA):
commonly per gram. Energy deficiency Butterfat, whole
called “lipids” malnutrition. milk, cream,
which are It provides essential fatty cheese, margarine,
water-insoluble acids (EFA), linoleic and Underweight. eggyolk, bacon,
but soluble in linolenic acids that have suet, tallow, lard,
fat solvents, important functions in the Essential fatty acid hydrogenated
and are utilized body. The EF are deficiency which may shortening; pork,
by the living converted into lead to scaling of the ham, certain beef
organisms. “prostaglandins” and skin, growth cuts, chicken fats,
other biologically active retardation and sausages; rich
They include compounds called impaired reproduction. pastries &
triglycerides eicosanoids, which chocolates.
(the main control biochemical
constituent of reactions within cells. Polyunsaturated
fat and oil) and Excess: fats:
sterols such as Fat also help absorb, Sesame, corn oil,
cholesterol. transport and store fat- Excessive intake of safflower &
soluble vitamins A, D, E dietary fat, especially sunflower, soybean
Triglycerides and K. saturated fat, is oils, olives,
dominate both involved in the chocolates.
in the food and development of
in the body. several chronic Monounsaturated
degenerative fats:
diseases, such as Avocado, peanut
CVD and certain butter, coconut oil
cancers. has more saturated
fatty acids but 2/3 of
Overweight/Obesity its FA are medium
chain; fatty fish like
tuna, salmon,
herring, sardines,
and mackerel.

Table 2. The Fat-Soluble Vitamins

Fat-Soluble Definition Functions Deficiency Food Sources

Vitamins /Excesses
Vitamin A All naturally Maintains normal vision, Deficiency: Animal Sources
occurring skin health, bone and Nightblindness; (Retinol):
compounds tooth growth. xerophthalmia Pork and beef liver,
with the (progressive fish liver oils,
biological Reproduction and blindness). fortified milk and
activity of immune function. milk products,
retinol, the Xeroxis (abnormal butter, eggs, and
alcohol form of Prevents xerophthalmia. drying of the skin and cheese.
vitamin A. mucous membranes).
Carotenoids Vegetable Sources
particularly Excess: (carotene):
betacarotene,
 come from abnormal fetal
Dark green leafy
vegetable development and birth
vegetables
sources and defects. (spinach, ampalaya
are referred to Bone defects – may leaves, malunggay
as pro vitamin weaken the bones andleaves, camote
A which are contribute to fracture
tops, alugbati.
converted to and osteoporosis. Rich yellow or deep
vitamin A in the orange vegetables
body. and fruits (squash,
carrots, kamoteng
dilaw).
Vitamin D Actually a Maintains normal blood Deficiency: Vitamin D fortified
hormone, a levels of calcium and Rickets in children; milk and milk
compound phosphate, which are osteomalacia in adults products and some
manufactured needed in the cereals.
by one part of mineralization of bones Osteoporosis.
the body, that by enhancing absorption Sun exposure.
causes of calcium and Excess:
another part to phosphorus.
respond. Vitamin D toxicity
Needed for muscle Calcification of soft
A nutrient contraction, nerve tissues (blood vessels,
synthesised in conduction, and general kidneys, heart, lung
the body cellular function in all tissues around joints).
through the cells of the body.
help of
sunlight. Regulates intestinal
calcium absorption, bone
A group of calcium resorption and
related sterols renal calcium
with anti- reabsorption.
rachitic or
ricket- May protect against
preventive tuberculosis, gum
properties” inflammation, multiple
sclerosis and some
Has a binding cancers.
protein that
carries it to the
target organs,
most notably
the kidneys,
intestines and
bones.
Vitamin E Collective term Acts as strong Deficiency: Vegetable oils and
for compounds antioxidant. red blood cell products made
that exhibits Helps prevent breakage (erythrocyte from them like
the biological atherosclerosis. hemolysis). margarine, salad
actions of a Protects neuromuscular Nerve damage. dressings and
tocopherol. system. shortening.
Important for normal Excess:
immune function. May interfere with the Whole grain, liver,
blood-clotting action of egg yolks, nuts,
vitamin K and enhance seeds, fatty meats
the effects of drugs and wheat germ.
used to oppose blood
clotting causing
hemorrhage.
Vitamin K General term Involved in the synthesis Deficiency: Green vegetables
for several fat- of blood clotting proteins such as spinach,
 soluble and a bone protein that Hemorrhagic disease lettuce and
substances regulates blood calcium cabbage.
belonging to a level. Excess:
group of Toxicity not common Vegetable oils such
chemicals and no adverse effects as soybean oil and
known as reported canola oil.
quinones also
called
“antihemorrha
gic factor”

Table 3. The Water Soluble Vitamins

Water- Definition Functions Deficiency Food Sources

Soluble /Excesses
Vitamins
Thiamine An essential Helps release energy Deficiency: Pork products;
(B1) coenzyme from nutrients; supports beri-beri peas and other
involved in normal appetite and legumes; enriched
carbohydrate nerve function; Excess: flour and derived
metabolism Prevents beri-beri. no adverse effects food products;
associated with parboiled and
excess undermilled rice.
Riboflavin A precursor of Helps release energy Deficiency: Abundant in animal
(B2) the enzyme from nutrients; supports Dry and cracked skin, protein (meat, dairy
cofactors skin health; prevents sensitivity to bright and eggs, liver,
flavine deficiency manifested by light, edema of the internal organs) as
mononucleotide cracks and redness at pharyngeal and oral well as green leafy
and flavine corners of mouth, mucous membranes, vegetables
adenine inflammation of the cheilosis, angular (malunggay,
nucleotide tongue and dermatitis. stomatitis, glossitis alugbati, sili leaves,
(FAD) (magenta red tongue), seaweeds; whole
seborrheic dermatitis, grain cereals.
corneal
vascularization,
photophobia,
normochromic and
normocytic anemia.

Excess:
no report of toxicity
Niacin (B3) Part of Used in energy Deficiency: pellagra Milk, eggs, meat,
coenzymes metabolism, fat (rough skin) poultry, fish, whole
NAD synthesis, amino acid characterized by grain, fortified and
(nicotinamide metabolism, and diarrhea, dermatitis enriched grain
dinucleotide) glycogen synthesis. and dementia, products, nuts, and
and NADP, the Prevents pellagra. sometimes death. all protein
phosphate Inflamed , swollen, containing foods.
form. smooth bright red
tongue; bilateral
symmetrical rash on
areas exposed to
sunlight.

Excess:
“niacin flush” (painful
flush and rash),
nausea and vomiting,
 liver damage;
impaired glucose
tolerance.
Biotin A coenzyme in Deficiency: lethargy, Widespread in
metabolism. depression numb or foods; liver,
tingling sensation in eggyolks,
“anti-eggwhite the arms and legs; red soybeans, whole
injury factor” scaly skin around the grains; also
eyes, nose and produced by GIT
mouth; hair loss. bacteria.
Excess:
No toxicity reported
Pantothenic Part of the Part of coenzyme used in Deficiency: Widespread in
acid chemical energy metabolism. Vomiting, nausea, foods; chicken,
structure stomach cramps, beef, potatoes,
coenzyme A, insomnia, fatigue, oats, tomatoes,
the same CoA hypoglycaemia, liver, eggyolk,
in acetyl CoA, increased sensitivity broccoli, whole
the to insulin numbness, grains.
“crossroads” inability to walk.
compounds in Excess:
several none reported
metabolic
pathways.
Vitamin B6 A family of Helps make red blood Deficiency: Meat, fish, poultry,
compounds – cells. scaly dermatitis;potatoes, and other
pyridoxal, Helps in amino acid and anemia (small cell starchy vegetables,
pyridoxine, and fatty acid metabolism. type); depression, legumes, non-
pyridoxamine. Helps in conversion of convulsion, confusion. citrus fruits, fortified
tryptophan to niacin and cereals, liver, soy
to serotonin. Excess: nerve products.
Reduces artery damage. damage causing
numbness and muscle
weakness leading to
inability to walk;
convulsions; skin
lesions.
Vitamin B12 B-vitamin Helps in the formation of Deficiency: atrophic Foods of animal
characterized new cells. gastritis, pernicious (meat, fish,
by the presence anemia. poultry), shellfish,
of cobalt. Maintains nerve cells, milk, cheese, eggs
assists in the metabolism Excess: and fortified
of fatty acids and amino none reported. cereals.
acids.

Folic Acid One of the B Helps in the formation of Deficiency: Liver, legumes,
vitamins also DNA and new blood cells megaloblastic anemia seeds, fruits and
known as including red blood cells. or macrocytic anemia leafy vegetables,
folacin or Prevents anemia and fortified grain
pteroylglutamic birth defects. GI tract deterioration. products.
acid
Increased fetal birth
defects, particularly
neural tube defects.

Impaired development
of enterocytes in the
intestinal mucosa.
 Excess:

No effects have been

associated with the
consumption of
excess folate from
foods.
Adverse effects have
been reported from
the misuse of
synthetic compound of
folic acid; masks vit
B12 deficiency.
Vitamin C A six-carbon Helps in the formation of Deficiency: Fruits and
ketoacetone protein, (collagen), Scurvy, fatigue, vegetables (green
related to bone, teeth, cartilage, petechiae, and pepper, cabbage,
glucose and skin and scar tissue. bleeding gums. potato and other
other hexoses. Facilitates the absorption green vegetables,
A white of iron from the GIT; Excess: strawberry,
crystalline involved in amino acid papaya, camachili,
substance that metabolism. Very little toxicity, rambutan, citrus
is highly soluble Increases resistance to although there are fruits like dalandan
in water and infection; prevents adverse effects that and balimbing.
tends to be scurvy are often dose
easily oxidized. dependent.

Table 4. The Macrominerals

Water- Definition Functions Deficiency/Excesses Food Sources

Soluble
Vitamins
Calcium The most Mineralization of bone Deficiency: Milk and milk
abundant and teeth. Stunted growth in products; small fish
mineral in the Regulator of many of the children; osteoporosis (with bones);
body primarily body’s biochemical in adults. shellfish and green
found in the processes. leafy vegetables.
body’s bone Involved in blood clotting.
and teeth. Muscle contraction and Excess:
relaxation. Constipation,
Nerve functioning. increased risks of
Blood pressure and
urinary stone
immune defenses. formation and kidney
Prevents osteoporosis. dysfunction, interfere
with absorption of
other minerals.
Prevents
osteoporosis.
Phosphorus The second Mineralization of bones Deficiency: All animal foods
most abundant and teeth. Muscular weakness; (meat, fish, poultry,
mineral in the Part of every cell. bone pain. eggs)
body. Used in energy transfer
Found in and maintenance of acid-
combination base balance. Excess:
with the Calcification on non-
calcium in the skeletal tissues,
hydroxyl particularly the
apatite crystals kidneys.
 of bones and
teeth.
Potassium A positively
Maintains normal fluid Deficiency: Meat, milk, fruits,
charged ion. and electrolyte balance. increase in blood vegetables, grains,
It is the body’s
Assists nerve impulse pressure, salt legumes.
principal transmission and muscle sensitivity, kidney
intracellular contraction. stones.
cation inside Maintains cell integrity
the body cell.and facilitates many Excess:
reactions in the body. Muscular weakness,
Lowers blood pressure, vomiting; if given into a
prevents heart vein, can stop the
arrhythmias, and kidney heartbeat.
stones.
Sodium The principal Maintains normal fluid Deficiency: Table salt, soy
cation in the and electrolyte balance. Muscle cramps, sauce, large
extracellular mental apathy, loss of amounts in
fluids of the Assists nerve impulse appetite. processed foods;
body. transmission and muscle moderate amounts
contraction. Excess: in milk, breads and
Edema, acute vegetables.
hypertension.
Magnesium A cation within Acts a s a surrogate for Deficiency: Nuts, legumes, whole
the body cells, calcium in mineralization Weakness, grains, dark green
active in many processes such as of confusion; if vegetables, seafoods,
enzyme bone and teeth formation. extreme, chocolate, cocoa.
systems. Building of proteins. convulsions,
Normal muscle bizarre muscle
contraction nerve impulse movements
transmission and (especially of eye
functioning of immune and face
system. muscles)
Helps lower blood
pressure.

Excess:

From non-food
only; diarrhea,
alkalosis,
dehydration.
Sulfur A mineral Integral part of vitamins, Deficiency: All protein foods; meat,
present in the biotin and thiamine as None; protein fish, poultry, eggs,
body as part of well as the hormone deficiency would legumes and nuts.
some proteins. insulin. occur first.
Chloride One of the Helps maintain water Deficiencies: Table salt, soy sauce,
negatively balance and regulate Do not occur moderate amounts in
charged ions osmotic pressure and under normal meat, milk, eggs; large
that act as acid-base balance; circumstances amount in processed
“counter ion” to Part of hydrochloric acid Excess: foods.
positively found in the stomach, vomiting
charged ions necessary for proper
such as digestion.
sodium and
potassium.
Table 5. The Microminerals

Water- Definition Functions Deficiency/Excesses Food Sources

Soluble
Vitamins
Chromium An essential Works with insulin and is Deficiency: Meat (liver), whole
mineral that required for release of Diabetes-like grains, brewer’s
participates in energy from glucose. condition. yeast.
carbohydrate Helps maintain glucose
and lipid homeostasis. Excess:
metabolism. Helps diabetic and pre- None reported
diabetic reduce their
insulin needs.
Copper An essential Necessary for absorption Deficiency: Seafoods, nuts,
trace element and use of iron in the Pallor, anemia, bone legumes, whole
and functions formation of abnormalities. grains, and seeds
as co-factor in haemoglobin.
several Excess:
physiologically Toxicity:
important Rare; liver damage
enzymes.
Fluoride A trace Involved in the formation Deficiency: Fluoridated drinking
mineral in of bones and teeth; Susceptibility to tooth water; tea; seafoods.
virtually, water makes bones stronger decay
supplies, and teeth more resistant
plants and to decay. Excess:
animals; all fluorosis
soils.
Iodine A component As part of the two thyroid Deficiency: Iodized salt;
of the thyroid hormones, iodine Underactive thyroid seafood; plants
hormones that regulates growth, gland, goiter, mental grown in iodine-rich
regulate physical and mental and physical soils animals fed
growth, development and retardation those plants.
development, metabolic rate. (cretinism).
and metabolic Prevents endemic goiter.
rate. Excess:
Underactive thyroid
gland, elevated
thyroid-stimulating
hormone (TSH);
goiter.
Manganese A co-factor for Facilitates many cell Deficiency: Nuts, whole grains,
several processes. Rare leafy vegetables,
enzymes. Helps in bone formation. tea.
Excess:
Nervous system
disorders
Molybdenum A co-factor for Facilitates many cell Deficiency: Legumes, cereals,
several processes. None reported nuts
enzymes Excess:
None reported
Selenium Part of an Works with vitamin E to Deficiency: Seafood, whole
enzyme that protect body compounds Predisposition to heart grains, fruits and
defends from oxidation. disease characterized vegetables
against by cardiac tissue (depending on soil
oxidation. becoming fibrous. content)
Excess:
 Nail and hair
brittleness and loss;
fatigue, irritability;
nervous system
disorders, skin rash.
Zinc A versatile Essential for normal Deficiency: Protein-containing
trace element growth, development. Severe growth foods; red meats,
required as a Sexual maturation, retardation. fish, shellfish,
cofactor by reproduction. Immature sexual poultry, whole
more than 100 Sensory, cognitive and development. grains, fortified
enzymes. immune function. Hinders digestion and cereals.
absorption causing
diarrhea.
Impairs vitamin A
metabolism.
Excess:
Vomiting, diarrhea,
headaches,
exhaustion.
Iron An essential Essential in the formation Deficiency: Red meats, fish,
nutrient vital to of haemoglobin in red Iron deficiency poultry, shellfish,
many of the blood cells which is anemia; weakness, eggs, legumes, dried
cell activities. involved in the transport fatigue, headache, fruits.
and storage of oxygen in impaired work
the blood. performance and
A cofactor bound to cognitive functions,
several non heme impaired immunity.
enzymes required for the Excess:
proper functioning of Acute iron poisoning;
cells. organ damage due to
Prevents anemia. chronic iron overload.

References:

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