NUTRITION AND DIET ● curing, or compensating for,

● a disease,
THERAPY ● ailment,
NCM 105 ● defect, or
PRELIM REVIEWER ● injury

HEALTH ILLNESS
Health
TOPIC 1: Welcome to Nutrition and Diet • Health is a state of complete physical, mental and
Therapy (PART 1) social well-being and not merely the absence of
disease or infirmity. (WHO)
NUTRITION
Illness
• Is the study of food in relation to health of an
• Is a deviation of bodily functions from the normal
individual, community or society and the process
or usual well-feeling and its perception in both
through which food is used to sustain life.
physiological and psychological.
• The science of food, the nutrients, and the
substances therein, their action, interaction, and
Food - Products derived from plants or animals.
balance in relation to health and disease.
- Necessity of life.
Process by which the organisms:
- Acts as body fuel that gives the
- Ingests
energy required for bodily functions.
- Digests
- Substance consisting essentially of protein,
- Absorbs
carbohydrate, fat, and other nutrients used in the
- Transports
body of an organism to sustain growth and vital
- Utilizes- Excrete
processes and to furnish energy.
food substances (through your digestive
- FOOD sustains LIFE, SECOND to OXYGEN
system)
- Contains NUTRIENTS
• Is all about food and how the body uses it
especially as a fuel for growth and daily activities.
NUTRITION CONCEPTS

Digestive System 1 Therapeutic Diets are Modifications of the

• Basic role is to bring essential nutrients into the Normal Diet
internal environment so that they are available to All hospital diets are modifications of the
each cell of the body. normal diets and aim to accomplish one or
more of the following;
DIET THERAPY 1. To maintain good nutritional status.
• Is a broad term for the alteration or adoption of a 2. To correct deficiencies that may have
diet to prevent or treat a disease or to simply occurred.
promote optimum health. 3. To provide rest to the whole body or to
Diet certain organs that may be affected by the disease.
• Refers to food and drink regularly consumed 4. To adjust the food intake to the body's
according to a regimen of time and amount ability to metabolize the nutrients.
Therapy 5. To bring about changes in body weight
• Is a branch of dietetics that is concerned with the whenever necessary.
use of food for therapeutic purposes.
Therapeutic purposes:
● preventing, 2 Individualization is the Key to Successful
● diagnosing, Nutrition Counseling
● monitoring, • Each person is a unique individual with his own
● alleviating, physiological need, socio-economic status,
● treating, emotional predisposition and cultural background.
• To motivate the patient to eat his food and to
know the rationale of his diet, background
information is needed which can be acquired by
interviewing the patient or his family members.
3 Quality Food with Proper Tray Service
• Food should not only provide nutritional needs
but also aesthetic pleasures. The principles of
preparing and serving sanitary, palatable and
attractive meals apply to hospital, family and
commercial food services.
• Since most hospital meals are served on a tray,
certain standards must be observed for tray service:
Sample of an Attractive Tray that ensures Proper
Tray Service
a. Bread plate, b. dinner plate, c. cup and saucer, d.
beverage, e. dessert, f. soup (or side dish), g. salad
plate
Food Service in the Hospital
1. Physician - prescribes the diet
2. Dietary Department
3. Nursing Department
Works together to in feeding the patient
Responsibilities of the Dietary Department
- Provide food service primarily for the
patient.
- Often times it also feeds hospital staff and
personnel. Some institutions even operate a
cafeteria or coffee shop for the visiting public.
Responsibilities of the Nursing Department
- Nurses have more direct and continuous
communications with the patient.
- Nurses are the first person who observes the
patient's feeding problems (ex. Inability to chew).
- Nurses are the one who relay the patient's
questions regarding their food to the dietitian.
- Nurses are the ones who forward the
physician's diet prescription to the dietary
department.
CLASSIFICATION OF NUTRIENTS
NUTRIENTS - Nourishing materials that are vital
for human functioning.
- Is applied to chemical substances present in
food and is used in the body for one or more
of the following functions:
1. To provide energy
2. To build and repair tissues
3. To regulate life processes
Classes of Nutrients
MACROnutrients - They are needed in the body in
large amounts.
- Carbohydrates
- Protein
- Fat
- Major minerals
- Water
MICROnutrients - They are needed in the body in
smaller quantities.
- Vitamins
- Trace Minerals
Things to Remember (Nutrients)
1. All nutrients are equally and physiologically
important in the body regardless of their
concentration.
2. While all nutrients are important in the
body, there are those that cannot be made (called
dietary essentials) and therefore must be supplied
in the diet.
3. All nutrients can have adverse effects when
taken in excessive amounts. (Excess)
4. Nutrient intakes, when insufficiently
provided over time, can lead to deficiency disorder.
5. Most foods are made up of more than one
nutrient (ex. Fruits contains sugar, vitamins,
minerals and fibers)
- Some foods contain only one nutrient. (ex.
Cooking oil)
THUS: No single food provides all the nutrients
required by the body in sufficient quantities, so a
variety of foods must be eaten.
PINGGANG PINOY - Visual tool to guide
Filipinos in consuming the right amount of food in
every meal.

SUMMARY
is all about food and how the body
NUTRITION uses it especially as a fuel or
growth and daily activities.
are products derived from plants
or animals that is a necessity in
FOODS life, provides the body fuel for
bodily functions and also contain
nutrients.
Monosaccharide/Single Sugar
1. FRUCTOSE - Mainly found in fruits and
honey
- The amount of fructose in fruits depends on
the degree of ripeness
2. GLUCOSE - Also known as dextrose sugar
or grape sugar
- Circulating sugar in the body
3. GALACTOSE - Sugar in milk
- Component of lactose

are nourishing materials that are Disaccharides/Pairs of monosaccharides

vital for human functioning.
NUTRIENTS
(2 classes: MACROnutrients and
MICROnutrients.)
1. LACTOSE - Sugar in milk
2. SUCROSE - Common table sugar
3. MALTOSE - Intermediate product of starch
digestion

Sugar Alcohols

TOPIC 2: Welcome to Nutrition and Diet (di pa tapos)

Therapy (PART 2)
NOTES NI MAAM:
WEEK 1
MACRONUTRIENTS MICRONUTRIENTS
Week 1 - Notes - The Effects of Various Kinds
- Carbohydrates of Fats on Blood Lipids:
- Protein - Vitamins https://docs.google.com/document/d/1yLLP82Uy
- Fat - Trace Minerals UuhR2h82Z583RR9qANkMNf6sa8OLtOY2eDY/ed
- Major Minerals it
- Water VITAMINS
https://docs.google.com/document/d/1VjO-bRooZ
CARBOHYDRATES uEkv1VI44aMdqMcabDphh2-FVPl2FAD4Qs/edit
• Is the preferred energy source for most of the MINERALS
body's activities including the brain and muscle https://docs.google.com/document/d/1n8ZsfAzPx
functions. 2S8IYlbwWrqwso5q1L8ABpHacLo3xuyFew/edit
Note: Fat, protein, and alcohol should not be used as the
major source of fuel since diets high in any of them are
associated with undesirable health problems.
CHEMICAL NATURE: (CHO)
• Carbohydrates contain carbon, hydrogen, and
oxygen.
• The ratio of hydrogen to oxygen is 2:1 as in water
molecule, hence the word carbo-hydrate referring
to a hydrated carbon.

Carbohydrate Classification
Simple carbohydrates
- Monosaccharide/ single sugar
- Disaccharides (pairs of monosaccharides)
- Sugar alcohols