NUTRITION AND DIET THERAPY SEM 01 | CYC 01

LECTURE AUF-CON

NCM 0105 MODULE 01 – INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

● Structural/bodybuilding
OUTLINE ○ Support structural components of cells
I Nutrition and tissues
A Human Nutrition ○ Proteins
i Principles of Human Nutrition
B Human Health Needs ● Regulatory
C Food ○ Maintains homeostasis and speeds up
II Nutrition and the Healthcare Team metabolism
III Nutrition and the Nursing Process
A Nutritional Status
○ Vitamins, minerals, and water
i Primary Nutrition Problems in the Philippines ○ CHEMICAL NATURE
● Organic
○ CHO, CHON, Fats, Vitamins
NUTRITION ● Inorganic
○ Minerals, Water
● Concerns the food people eat and how their bodies
○ ESSENTIALITY
use it
● Essential
● The science of food and the substances found in
○ Required in the diet because it cannot
food and how they are related to health and
be synthesized by the body
occurrence of diseases
● Non-essential
● The body also gets nutrients from the supplements
○ Present in food but do not have to be
that we take
part of the diet
● Council of Foods and Nutrition
○ CONCENTRATION
○ It is the science of food, the nutrients and other
● Macronutrients
substances therein, their action, interaction and
○ Needed in LARGE amount, provide
balance in relation to health and disease and
energy in the form of kcal
the processes by which an organism ingests,
○ Main sources of energy (carbohydrates,
digests, absorbs, transports, utilizes and
proteins, and fats)
excretes food substances
● Micronutrients
● How it may be stored or be excreted
○ Needed in SMALL amount, needed for
● Yudkin
other functions of the body
○ It is the relationship between man and their
○ Vitamin, minerals, and water
food and implies the psychological, social,
physiological, and biochemical aspects
HUMAN NUTRITION
NUTRIENT ● The process of meeting human health needs in the
context of basic human personal needs by
● A chemical component needed by the body for one
nutritional means
or more of these functions
○ To provide energy
PRINCIPLES OF HUMAN NUTRITION
○ To build and repair tissues
○ To regulate bodily processes
1. FOOD IS A BASIC NEED OF HUMANS
● ESSENTIAL NUTRIENTS
○ Carbohydrates, fats, proteins, minerals, ● Part of Maslow’s hierarchy of needs under the
vitamins and water. physiological needs
● CLASSIFICATIONS ● Humans need enough food to live and the right
○ FUNCTION assortment of foods for optimal health
● Energy-giving nutrients ● Food Security
○ Energy source for metabolism ○ Availability of safe and nutritious food or the
○ Carbohydrates ability to acquire them in socially-acceptable
ways is limited or uncertain (tayo ‘yung
nagpu-purchase ng food)

NCM 0105| Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|1

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE
○ The person meets the nutritional needs of their
body
○ 89.5% of US households in 2019 are food secure
○ Enough food with the sense of quality and
quantity
○ Eating appropriately with the needs of the body
○ Also considers the preparation of the food (how
it was washed and cooked)
● Food Insecurity
○ Limited or uncertain food resources
○ Prevalent problem globally
○ 11% of them are food insecure in 2018
○ Not prepared in a socially acceptable manner
(ninakaw/hinoard)
2. FOODS PROVIDE ENERGY, NUTRIENTS, AND OTHER
SUBSTANCES FOR GROWTH AND HEALTH
● People eat food for many different reasons
● Calorie
○ Unit of measurement of the amount of energy
supplied by food
● Used for physical and mental activities
● Nutrients
○ Chemical substances in food that the body
uses for a variety of functions
● E.g.: growth, tissue maintenance and repair
● Phytochemicals/Phytonutrients
○ Pigments that act as antioxidants in the body
○ Bioactive nutrient plant chemicals in fruits,
vegetables, grains, and other plant foods
○ E.g.: colorful, shiny, and fresh food such as
tomatoes and berries
● Discolored fruits lose their phytochemicals
● The way we cook our food also affect the
nutrient content
○ Kapag overcooked by means of
evaporation, nawawala ‘yung nutrients
and phytochemicals
3. HEALTH PROBLEMS RELATED TO NUTRITION
ORIGINATE WITHIN CELLS
● Nutrient functions at cellular level
● The functions of each cell are maintained by the
nutrients it receives
○ State of optimal cellular functioning
○ Presence of harmful substances can affect the
individual
● Ex.: Folate (B9 vitamin found in green leafy
vegetables) — CHON (Protein) synthesis within the
cell
○ In its absence, the cell produces
abnormally-shaped protein which can affect
the activities of red blood cells such as
NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|2
delivering nutrients to our body and for
oxygenation of our cells
4. POOR NUTRITION CAN RESULT FROM BOTH
INADEQUATE AND EXCESSIVE LEVELS OF NUTRIENT
INTAKE
● Poor nutrition is not limited to undernourishment; it
also takes into consideration inadequate and
excess nutrients
● Results to physical signs/symptoms and long term
impairment of health
● DEFICIENCY
○ Inadequate nutrient intake (NI)
○ Depletion of tissue reserves of the nutrient
○ Low calcium intake (hypocalcemia) affects
bones, brain activity, and the eyes (cataract)
● Importance of adequate amount of calcium
as the excess amount may be stored in the
teeth and bones which can be utilized for
future purposes or may be passed to the
baby if pregnant
○ Vitamin B12 deficiency (common among vegan
clients) lead to problems with RBC functioning
● TOXICITY
○ Excessive Nutritional Intake
○ Saturation of tissue reserves of the nutrient
○ High Vitamin A intake can cause
hypervitaminosis (babaligtad ‘yung function;
instead na mag-help with vision, immune
system response and normal organ
functioning, sinisira niya)
● Take note of the required amount per day
● Vitamin A should not be given to pregnant
mothers at 1st trimester as it may cause
teratogenic effect (growth & developmental
defects) to the baby, instead, it should be
given during the 2nd trimester (6/7/8
month)
○ Recommended intake of Vitamin C is 500 mg
(normal/healthy) or 1000 mg
(immunocompromised)
● Excessive amounts can lead to problems
with excretion (nagiging concentrated ‘yung
urine; nagfo-form ng stones = dysuria)
● Increase fluid intake when taking vitamin C
5. HUMANS HAVE ADAPTIVE MECHANISMS FOR
MANAGING FLUCTUATIONS IN FOOD INTAKE
● Conserve nutrients when dietary supply is low and
eliminate nutrients when excessively high amounts
are present
○ E.g.: Iron and Calcium
 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

● Inactive forms are stored/conserved in the ○ These babies sometimes need to be

body oxygenated and are too small for their
● Active forms are utilized by the body gestational age
○ Transferrin: active form of iron for the ● Regular intake of green tea reduces the risk
functioning of hemoglobin of prostate cancer in certain individuals with
○ Calcitriol: active form of calcium PARTICULAR genetic traits
○ Some nutrients cannot be stored in the body ● NOTE: Since this focuses on genetics, some
such as Vitamin C individuals do not manifest the
● Absorption is regulated for these nutrients so that aforementioned effects.
the amount absorbed changes in response to the ○ E.g.: the fetuses of other women w/
body’s need different genetic traits are not affected
by high alcohol intake
NUTRIENT WHAT HAPPENS?
EXAMPLES OF SINGLE-GENE DISORDERS THAT AFFECT
Iron, calcium, Vitamin A, NUTRIENT NEEDS
Stored within the body for
Vitamin B12 Part of the newborn screening done after 24-48 hours
later use
(Dietary Surplus) of birth for early detection of metabolic problems
Vitamin C and Water Excess in eliminated DISORDER EFFECT
(Low storage capacity) through urine and stools
● Causes build-up of
Low caloric intake and Body regulates its need for phenylalanine in the
PKU (Phenylketonuria)
significant body weight low body temperature and blood
(Lack/mutation of
is lost capacity for physical work ○ Hindi
enzyme Phenylalanine
nabe-breakdown
Hydroxylase that
Extra is converted to fat ‘yung AA
Energy intake exceeds metabolizes the
and to lesser extent to ● High levels during growth
need essential AA; inherited;
glycogen after use lead to mental
inborn error of
retardation (brain nerve
metabolism)
6. MALNUTRITION CAN RESULT FROM POOR DIET, cells damage) and poor
DISEASE STATE, GENETIC FACTOR, OR COMBINATIONS growth
OF THESE CAUSES ● Inability to use galactose
Galactosemia
to produce energy
(Interferes with the
● Results from either inadequate or excessive ● Must avoid all milk
utilization of sugar
availability of energy or nutrients within the cells containing galactose for
galactose found in
PRIMARY Malnutrition life
● lactose; inborn error of
● Problems in mobility,
○ Cause: dietary origin metabolism;
muscle strength, and
● Inadequate or excessive amount of food hereditary)
speech
intake ● Absorb more Fe than
● SECONDARY Malnutrition Hemochromatosis normal
○ Causes: intake of certain medications, (Iron Overload) ● Excessive levels/storage
alcoholism, condition such as diarrhea, and (Produce CHON have toxic effects on
[hepcidin] that controls tissues (liver, heart, and
surgical procedures (especially gastric how much iron is pancreas)
procedures) absorbed from food) ● Tx.: Medication, low Fe &
● Nutrient-Gene Interaction (Nutrigenomics) Vit. C
○ Cause: genetic factors G6PD
○ Nutrigenomics: relationship between human (Glucose-6-phosphate
genes and nutrition and health dehydrogenase) ● Affects red blood cells
○ Effects of Nutrient-Gene Interactions on Health Deficiency ● Avoid efficascent oil
(Lack of this enzyme ● Should not eat too much
● High alcohol intake during pregnancy in
can cause hemolytic chocolate and foods
some women increases the risk for fetal anemia; carrier is containing soy
alcohol syndrome (FAS) in her fetus female while affected is
○ The baby does not immediately cry or male)
respond (delayed) after the cord is cut
○ First cry signals the baby’s
capability to breathe

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|3

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

7. SOME GROUPS OF PEOPLE ARE AT HIGHER RISK OF exposed to oxidizing molecules; leads to
BECOMING INADEQUATELY NOURISHED THAN OTHERS harmful effects to our tissues)
○ Contribute to the development of more than
● GREATER NEED FOR NUTRIENTS
one disease and produce disease by more than
○ Pregnant women
one mechanism (YEARS to become APPARENT)
● Dalawa na ‘yung nangangailangan ng
○ In diabetic patients, dietary modifications are
nutrients
also necessary
○ The nutrients ingested by the mother
● Control of intake instead of restriction
reach the fetus through the placenta
(change of approach)
● The mother experiences physiological
● Diabetes mellitus may also lead to
changes
hypertension and kidney affectation
○ Breastfeeding mothers
● For milk production 9. ADEQUACY, VARIETY, AND BALANCE ARE KEY
● Repair of the tissues injured during the labor CHARACTERISTICS OF A HEALTHY DIET
process
○ Children ● Also considers availability and affordability
● To support growth (quantitative; height and ● Healthy Dietary Patterns
weight) and development (qualitative; fine ○ Plant-based food (REGULAR consumption: V,
motor, gross motor, and mental ability) F&DB)
○ People who are ill and frail elderly persons ○ Fish and seafood
● Repair damage cells and tissues ○ Low fat dietary products
● To adapt to their needs (nagde-deterioriate ○ Poultry and lean meat
na kaya need ng support) ○ Nuts and seeds
○ Whole grains
● HIGHEST RISK FOR NUTRITIONAL INSULTS (highest
risk for inadequate nutrition)
○ Poor people
○ No capability of having adequate nutritional
intake

● COMPROMISED THE SOONEST AND THE MOST

○ Cases of food shortages (War or Natural
Disaster)

8. POOR NUTRITION CAN INFLUENCE THE

DEVELOPMENT OF CERTAIN CHRONIC DISEASES

ACUTE CHRONIC

Rapid (biglaan) Insidious onset

Long-lasting duration 10. THERE ARE NO “GOOD” OR “BAD” FOODS

Short; self-limiting (more than 6 months to
years)
Cancer, diabetes, stroke,
obesity, dementia,
Cough and colds hypertension, heart
diseases, chronic renal
failure
● Low Nutrient Intake (Vegetables, Fruits, and Whole
Grains)
○ Can cause hypertension and heart problems
● People tend to classify foods as good or bad, but
NO FOOD can be firmly labeled as good or bad
● All foods can fit into a healthful diet as long as
nutrient needs are met at calorie-intake levels that
maintain a healthy body weight
● Since most people can only afford “junk” food, the
government decided to fortify these so they can, in
a way, become nutritious
○ Sangkap Pinoy initiative

●
○ Fiber absorbs cholesterol and types of fat
Excessive Nutrient Intake (Calories and Sugars)
● 💡 KEY IDEA: Everything is good in moderation and
bad in excess
○ Associated with the development of chronic ● Nursing Responsibility: adapt your health teaching
inflammation and oxidative stress (cells are plan to what the client can afford

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|4

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

HUMAN HEALTH NEEDS FACTORS INFLUENCING FOOD SELECTION

● Four basic frames of reference help us identify Food Palatability

human needs in our clients (how well the food is
accepted by the person;
○ Age group needs Food Availability
subjective taste, texture,
● Iba-iba ‘yung needs and ‘yung sources na (on-hand food)
smell, and temperature;
pwede (e.g. neonates: breastfeeding; considers presentation,
infants: mashed vegetables with bland taste appearance, and plating)
like sayote and potato; last we can offer is
eggs) Cost and Convenience Social Factor
(depends on the (sharing of food among
● Offer a variety of food per week to
priority; buying from family members;
determine any food allergies markets) gatherings)
○ Stress factors
● Those who have undergone surgery Psychological Factors
○ Health status (familiarity [familiar
Nutritional Factors
● May specific diets for taste] and food
(food that benefits health;
association [happy
diabetic/hypertensive/etc. clients balanced diet)
experience/lessens
○ Basic human needs stress])

Ethnic/Tradition
WHY IS NUTRITIONAL SCIENCE APPLIED TO NURSING?
(examples: inclusion of
● The recognition of the role of nutrition in rice for Filipino meals;
preventing diseases or illness Americans preferring
Food Industry/Media
● The concern for adapting food patterns of happy foods such as
individuals to their nutritional needs within the burgers; Koreans with
higher vegetable
framework of their cultural, economic, and intake)
psychological situation
○ Halal food: permitted food for Islam which
includes rice, pasta, certified meat and poultry,
NUTRITION AND THE HEALTHCARE TEAM
seafood, nuts, egg, peanut butter, tofu,
● Since sound nutrition is fundamental to health
legumes
maintenance and a significant support in any
○ Haram food: not permitted; pork and pork
medical care, it is imperative that all practitioners
products, ham, sausage, bacon, and products
incorporate these nutrients in everyday practice
prepared with alcohol or animal fats
● You, as a practitioner, will help to strengthen the
○ Consider availability and affordability of foods
nutritional base of your patient care by doing the
● The awareness of the need in specified disease
following three basic things:
states to modify nutritional factors for therapeutic
○ Develop a sound basic working knowledge of
purpose
nutrition
○ Use of human approach
FOOD ● Must be a shared decision-making with the
patient
● Any substance, organic or inorganic, when ingested ○ Apply principles of nutrition education to every
or eaten nourishes the body by building and patient situation
repairing tissues, supplying heat and energy and ● Individualized patient care
regulating body processes ● Take into consideration if kinakain ba ng
○ Organic: foods with carbon such as patient ‘yong pagkain na ‘yon
carbohydrates, proteins, fats, and vitamins ● NUTRITION EDUCATION
○ Inorganic: foods with no carbon content such ○ Improve individual nutritional status
as minerals and water ○ Combat malnutrition and misinformation
● In any article, whether simple, mixed or compound, ○ Provide tools for expanded, sound self care
which is used as a drink or food, confectionary or ○ Motivate persons toward desired food behavior
condiment. It includes articles used as component changes
for such (Food and Drug Administration)

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|5

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

● How can we motivate the patient to change

their previous diet to a healthier one that is
patterned on their nutritional needs
NUTRITION AND THE NURSING PROCESS
ASSESSMENT PHASE
BIOCHEMICAL DATA
Laboratory Assessment
Nutrient/enzyme level, gene characteristics (newborn
screening, nutrigenomics profile [how foods affect our
genes]), other biochemical markers → creation of a
personalized nutrition profile)

● Involves data gathering from patient history and CLINICAL EXAMINATION

laboratory reports as well as physical assessment
IMPORTANT DATA DURING ASSESSMENT
ANTHROPOMETRIC DATA
Individual measures of body size
Cephalocaudal visual inspection of a person by a
qualified professional (i.e. physician nutrition
specialist/licensed nutritionist) to note features (signs
and symptoms) that may be related to malnutrition
or suggest nutrition-related problems

COMPONENTS OF ANTHROPOMETRIC DATA NOTE: Physical characteristics are nonspecific

indicators but can support other findings and have a
Appropriateness of Weight for Height/Length
Weight and Height for (needed for computation better understanding of the situation.
Age of BMI)
MEDICAL HISTORY
Skinfold Thickness This may include past/present history of medical
Body Circumferences
(used for assessing conditions (e.g., diabetes mellitus and hypertension).
(e.g. waist line,
malnutrition; measuring
head/chest/abdominal Familial history can also be included here to identify
kung mayro’ng
circumference; important hereditary conditions (e.g., renal failure and cancer)
appropriate amount of
for identifying whether the
muscle and fat;
size of the newborn is right DIETARY HISTORY AND PSYCHOLOGICAL DATA
measured using a
for their gestational age) Requires an interview by a trained professional
caliper)
METHODS OF ASSESSING DIETARY INTAKE
Birth Weight
(to assess whether the baby’s weight is normal for 24-Hour Recall
gestational age; malnutrition can cause growth ● The individual
retardation of fetus)
completes a
PSYCHOSOCIAL DATA questionnaire or is
INTRAPERSONAL FACTORS interviewed by a
Food frequency
nutritionist or nurse
Cognition questionnaire
Skills experienced in
(Naiintindihan ba nang ● Cross-checked
(Paano niya pine-prepare dietary to recall
maayos ng tao ‘yung frequency questionnaire
‘yung meals niya?) everything that they
nutrition?) that confirms the 24h
ate within the last 24
Behaviors Lifestyle factors hours usual dietary intake
(How do they accept (Smoking, skipping meals, information
● Identify strengths
changes in their dietary alcohol drinking, and and weaknesses ● Contains additional
patterns?) work-related stresses) information and is
● Multiple days are
NURSING RESPONSIBILITY: Make sure to note the expensive
needed to obtain a
client’s level of understanding when giving health reliable estimate of
teachings. This will also help in making sure that the food groups,
client consistently follows dietary modifications. Avoid calories, and
using high falutin words when giving health nutrients
education.
INTERPERSONAL FACTORS

This pertains to interactions with family, friends, peers,

and community. Often, we adapt the eating patterns,
food habits, and food choices of those around us.

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|6

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

● The state of balance in the individual between the

Dietary history
nutrient intake (kinain) and nutrient expenditure
Economics, physical
or need (ginamit ng katawan)
activity (occupation;
● Evaluation of the nutritional status involves
exercise; sleep), ethnic,
examination of the individual’s physical condition,
religion and cultural
growth and development, behavior, blood and
background, home and
tissue levels of nutrients and the quality and the
life meal patterns
Food diary or record quantity of the nutrient intake
(preparation and
The client is asked to write ● Optimum or Good Nutrition
storage of food),
down everything they eat ○ The body has adequate supply of essential
appetite (taste and
and drink for a certain time nutrients that are efficiently utilized such that
smell perception),
period growth and good health are maintained at the
allergies, intolerances
highest possible level
and food avoidances,
dental and oral health,
MALNUTRITION/POOR NUTRITION
gastrointestinal and
chronic diseases, ● A condition that results from lack of one or more
medication (frequency; essential nutrients (nutritional deficiency) or it may
supplements) be due to excessive nutrient supply to the point of
creating harmful or toxic effects (overnutrition or
Observation of food hypervitaminosis)
intake ● Nutritional deficiencies may be caused by a
Requires a nurse to primary factor or secondary (conditioning factors)
know the amount and ○ Primary factor refers to faulty diet
kind of food presented ○ Secondary factors are multiple and include all
to the person and the conditions within the body that reduce the
record of the amount ultimate supply of nutrients to the cells
actually eaten
FORMS OF MALNUTRITION
DIAGNOSIS PHASE UNDERNUTRITION

Pathologic process resulting from the consumption of

● Nursing diagnosis is derived from the information
obtained during assessment
● Once nursing diagnoses are identified, planning is
required to reduce or eliminate these problems
IMPLEMENTATION PHASE
● Involves putting the plan into action
● Nursing interventions are carried out and then
tested
EVALUATION PHASE
● Any action that is implemented must be evaluated
so that the nurse can assess the client’s progress
in attaining the goals
inadequate quantities of food over an extended
period of time
OVERNUTRITION
Pathological state resulting from the consumption of
an excessive quantity of food over an extended
period of time
SPECIFIC DEFICIENCY
Pathological state resulting from a relative or
absolute lack of an individual nutrient which may be
determined through a laboratory test
IMBALANCE
Pathological state resulting from a disproportion
among the essential nutrients with or without the
absolute deficiency of any nutrient

NUTRITIONAL STATUS
● CAUSES OF MALNUTRITION
Nutriture
○ Poverty
● Degree to which the individual’s physiological need ○ Faulty food intake
for nutrients is being met by the food they are ● Imbalanced food intake
eating ○ Poor distribution of food supply

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|7

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

● Disproportionate; prevalent problem in the ● In socio-political context, it means greater

country unrest and disorder
○ Large family size
● Hindi equal ‘yung distribution ng food; hindi PRIMARY NUTRITION PROBLEMS IN THE
nasu-sustain dahil sa lack of budget PHILIPPINES
○ Low level of education among household
members PROTEIN-ENERGY MALNUTRITION (PEM)
● Concerns the economic status of the family
● Due to lack of energy and protein in the diet
○ Intrafamilial food distribution
(especially among preschoolers)
○ Urbanization
○ Determined using FNRI chart (2015 update of
● Poor shelter, lack of sanitation and hygiene
the National Status of Children by Food and
in slums, and insufficient family and
Nutrition Research Institute)
community support
● The Philippines is facing the worst chronic
○ Widespread incidence of infectious diseases
malnutrition rate among children aged 0-2 years
and parasitism due to poor sanitation
old at 26.2% in the last 10 years
○ Wrong infant feeding and weaning practices
○ NOTE: Feeding programs are short-term
○ CAUSES OF OVERNUTRITION
initiatives. It does not resolve malnutrition in the
● Faulty food intake
long-run. To address this, the parents are being
● Kumakain nga pero yung food high in
involved (may kasunduan na para ma-include
fats naman → bad food choices
‘yung bata sa program, magwo-work ‘yung
● Changes in physical activity and lifestyle
parents and tuturuan sila kung paano
● Sedentary lifestyle (laging nakaupo)
mag-prepare ng meals)
● Environmental and global factors
● Overall chronic malnutrition or stunting rate for
● WHO, 2014: 1.9B adults (18 y/o and older;
children under 5 years old has significantly
600M adults are obese; 4.2 M below 5
increased to 33.5% from 30.5% in 2013
y/o were obese)
● KWASHIORKOR
● 30% rise in childhood
○ Type of undernutrition
overweight/obesity worldwide
○ Protein-deficient only as they may have other
● CDC, 2015-2016: obesity - US 39% in
sources of carbohydrates
adults; 18.5% in youth
○ If they may have sources of protein, it is of
● Cause: genetics, drugs, medical
low-quality and mostly plant-based
conditions, eating behavior
○ Consists of depigmentation/brittleness of the
hair and skin, edema in the limbs and flabby
● EFFECTS OF MALNUTRITION
moonlike face (puro fluid), growth failure, skin
○ Increased susceptibility to infections
lesions, apathy and low resistance to infection
● Decreased/Weak immune system
● As keratin is a form of protein which gives
● Obesity contributes to susceptibility to
the shine in our hair, their hair is brittle and
hypertension, renal problems, etc.
gives a yellowish color
○ Impaired physical and mental development
○ Often developed in a child, after weaning from
● Nutrition is needed for the development of
breast, on the birth of the next sibling is given a
the baby’s brain
diet consisting mainly of starchy foods or
○ Impaired national development (drain to
sugar-water. Hence, child may get calories but
national economy)
not protein
● Kapag sakitin ang mga tao, mad-drain ang
○ Term used in Ghana, Africa meaning “red boy”
economy natin (mainly due to absences)
● MARASMUS
● Common to third world countries
○ Characterized by a shrunken, wizened “old
● In health, additional burden of medical
man”, a living skeleton with skin and bones,
services, hospitalization, etc.
sometimes called “monkey face”
● In education, more school absences,
○ Lack of both calories and protein as well as fats
dropouts, etc. thereby reducing the number
○ Body resistance to diseases and skin will
and quality of our manpower potentials
become rough and dry
● In agriculture and industry, losses through
○ From the Greek word “wasting”
performance, absenteeism and accident
processes

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|8

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

ASSESSMENT OF NUTRITURE THROUGH

ANTHROPOMETRIC SURVEY
Operation Timbang

● Through a nationwide survey known as Operation

Timbang (OPT), malnourished children are
identified and located in the community
○ This is usually done after/before massive
deworming
● Para malaman if may parasites ‘yung mga
bata
○ Usually held twice a year by local Barangay
VITAMIN A DEFICIENCY Nutrition Scholars (BNS)
● Weights of children under five years old (72 months
● Will result in poor eyesight in extreme cases,
old) are taken and classified as to their nutritional
blindness, low body resistance to diseases and skin
status (based on FNRI)
will become rough and dry
○ Most cases of malnutrition are from this age
● XEROPHTHALMIA
bracket
○ Results to poor eyesight in extreme cases,
○ There is a separate classification for nutritional
blindness, low body resistance to diseases and
status for men and women
skin will become rough and dry
● After i-weigh, ipade-deworm ‘yung mga
undernourished (para ma-double check). A
IRON DEFICIENCY ANEMIA
two-month feeding program is then conducted.
● Common among infants 3 months to 2 years of After that, ide-deworm and iwe-weigh ulit sila.
age
● Green leafy vegetables are sources of iron BODY MASS INDEX [BMI]
● Menstruating women, breastfeeding mothers, and
● A common and convenient way to measure a
people of old age are asked to take iron
person’s weight (nutritional status)
supplements
○ Uses one’s height and weight
● In toddlers, anemia is traced to slow chronic
● While helpful, it is not always the most accurate
unsuspected bleeding brought about by intestinal
depiction of someone’s overall health
parasites
○ The individual may be disproportionate
○ Parasites
○ It does not consider other factors such as:
● Interfere with nutrient utilization by
● Medical conditions that make them retain
competing with their host for their own food
water or how much of the weight they carry
needs
is from water, fat, or muscle
● Can also be found in school children, adolescents,
● Activity of the patient
adults and aged people
● Rest period/sleep
● Condition of the patient with special
IODINE DEFICIENCY
nutritional needs
● Findings of the Department of Health revealed that ● 💡 KEY IDEA: It is a general assessment of one’s
the Philippines has the most goiter cases in nutritional status, but it is not specific. It does not
Southeast Asia consider other factors affecting nutrition, therefore,
○ Lumalaki ‘yung thyroid gland dahil sa iodine it is not an accurate measure of one’s health.
deficiency
CALCULATION OF BODY WEIGHT BASED ON
○ Reason why the government pushes for food
HEIGHT
fortification
1. BODY MASS INDEX (BMI)
EXCESSIVE OF NUTRITION
● FORMULA
● Results in obesity
𝑤𝑒𝑖𝑔ℎ𝑡 𝑖𝑛 𝑘𝑖𝑙𝑜𝑔𝑟𝑎𝑚 (𝑘𝑔)
○ BMI = 2
[𝐻𝑡 𝑖𝑛 𝑚𝑒𝑡𝑒𝑟𝑠]

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|9

 MODULE 01 — INTRODUCTION TO NUTRITION AND ITS PRINCIPLES AS A SCIENCE

● A different range is used for patients from

Asia-Pacific due to significant differences in height
(compared to those from Western countries)

BMI CLASSIFICATION [WHO]

Underweight <18.5
Normal 18.5—24.9
Overweight 25-29.9
Obese ⋝30
BMI CLASSIFICATION [ASIA-PACIFIC]
Underweight <18.5
Normal 18.5—22.9
Overweight 23—24.9
Obese ⋝25

SAMPLE PROBLEMS
1. Mary, a 35-year-old Filipino, has a weight of 180cm
and a weight of 65kg. What is their BMI?
● Convert height into meters [100cm = 1m] = 1.82
● BMI = 65kg/3.24 [1.82]
● Ans.: 20.06 — NORMAL BMI

REFERENCES
Synchronous Lecture: 27 & 31 Aug 22 (CI: Ma’am
Brenda Policarpio)
Asynchronous Lecture: 31 Aug 22 (CI: Ma’am Brenda
Policarpio)
Module: NCM 0105 Lec - Module 01

NCM 0105 | Banaag, Cato, Diala, Mallari, Malonzo, Navarro, Paras|10