NUTRITION AND DIET THERAPY SEM 01 | CYC 01

LECTURE AUF-CON

MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN

NCM 0105
NUTRITION
[40–60 for newborns], saliva, etc.) depends
OUTLINE on the body surface area
I Topic 1 ● Infants have larger body surface area
A Subtopic A so they have more insensible water
B Subtopic B
i SubSub loss than adults
· Sub ○ Inability of kidney to concentrate urine
because of immaturity and increased
metabolic rate result in increased urinary
NUTRIENTS output
● Pagkadede ng baby, umiihi kaagad
● Compounds in foods essential to life and health
○ Infants have more extracellular fluid than
○ Carbohydrates provide the body with energy
adults
○ Proteins help build and repair tissues
● Their body is 70% fluid, but extracellular
○ Fats keep the body well-insulated
fluid is easily depleted especially in
○ Vitamins, minerals, and water are nutrients
conditions like diarrhea, fever, and other
that are important in regulating chemical
stressful conditions
processes necessary for life
○ Assessing dehydration in infants:
● ANTIOXIDANTS
● If anterior fontanelle (bumbunan) is
○ Present in some food to help protect against
submerged, infant is dehydrated or
disease
hungry
○ Improves the total well-being of the individual
○ Pwedeng i-palpate lightly
and increases the immune system so the
○ Normal = pantay lang sa head
body can ward off illnesses and diseases.
part
○ Help neutralize harmful compounds known as
● Sunken eyeballs
free radicals, helping prevent cell damage
and certain chronic conditions, including
FUNCTIONS OF WATER
heart disease, cancer, and diabetes
● All chemical reactions in the body require water
WATER ○ Digestion, absorption, circulation (plasma in
the blood), and excretion
● Classified both as a food and nutrient
● Serves as a carrier in transporting foods to tissues
● Constitutes about 60-70% (2/3) of the total body
and water from tissues
weight
○ Also carries waste products so that they can
○ 1/5 protein and fats
be excreted by the kidneys
○ <500g is CHO
● Regulates body temperature
○ 4% minerals
○ If a person has fever, we increase their water
○ A few grams of vitamins
intake to replenish depleted water in the body
● Next to oxygen in importance for the maintenance
● Helps in maintaining the electrolyte balance of the
of life
body
● Totals 45 liters in a normal adult
○ Sodium, Potassium, and Water
○ 2/3 or 30 liters found in the intracellular fluids
● Acts as a lubricant of the joints and the viscera in
○ 1/3 or 15 liters in the extracellular fluids
the abdominal cavity
● Why do infants need more water than adults?
○ Major component of mucus and other
○ Metabolism requires water
lubricating fluids
● Infants have a higher metabolic rate
● Kapag may arthritis, overweight, or
than adults, therefore needing more
matanda na, nako-compress ‘yung
water
joints ta’s nawawala ‘yung fluid kaya
○ The amount of insensible water loss (ex.
sumasakit ‘yung joints (causes friction)
perspiration, lungs inspiratory and respiratory

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

○ Shock absorbent protection (cushion) for

● Drinking water: 80%
spinal cord, eyes, and fetus (amniotic fluid), ● Water contained in foods: 20%
thus preventing friction between moving ○ Dried foods (2-12 %)
parts of the body ○ Meat and fish (37 – 85%)
● Amniotic fluid also regulates ○ Fruits & vegetables (60-96%)
temperature, aids in muscle ● Metabolic Water: 250-350ml/day
development, shields the baby from ○ The water formed by the oxidation of foods
injury, and helps control infection in the body
● Serves as a line of defense (e.g.: tears from eyes) WATER OUTPUT
● Vital component of tissues and muscles
● Serves as solvent for vitamins, minerals, glucose, ● CHANNELS OF WATER ELIMINATION (Insensible
Water Losses; 500 mL/day)
and amino acids ○ Skin: perspiration
● Maintenance of vascular volume ○ Lungs: water vapor in the expired air
○ Plasma part of the blood helps in vascular ○ GIT: feces (200 ml/day)
volume regulation ○ Kidneys: urine (major route of elimination;
ito ‘yung name-measure talaga nang
○ Osmotic pressure in the vascular area
maayos)

WATER BALANCE
WATER BALANCE [WATER GAINED = WATER LOSSES]
● The amount of water taken in must be equal to the WATER GAINED
amount of water output for a person to be in ● Oral Fluid (drinking water): 1, 100–1, 400 ml
metabolic equilibrium
● Solid fluid (water in food): 800–1000 ml
● It is the dynamic state between water output and
water intake ● Metabolic Water: 300 ml
● Water GAINED (lahat ng pumasok sa katawan) = ● TOTAL: 2, 200–2, 700 mL/day
Water LOSSES (lahat ng lumabas sa katawan) WATER LOSSES
● SOURCES OF WATER ● Urine: 1, 200–1, 500 ml
○ Drinking water (80%)
● GIT (vomiting or diarrhea): 100–200 ml
○ Water contained in foods (20%)
● Dried foods (2-12 %) ● Insensible (perspiration): 400 + (500–600 ml)
● Meat and fish (37–85%) ● TOTAL: 2, 200–2, 700 mL/day
● Fruits and vegetables (60-96%) If hindi equal, nagse-stay sa katawan ‘yung tubig.
○ Metabolic water (inside the body) This is common among those with renal issues kaya
● Water formed by the oxidation of foods nagkaka-edema sila and/or lung congestion.
in the body
● 250-350 mL/day
● 📌 NOTE: Water may also be lost together with the
METHODS TO ESTIMATE FLUID NEEDS
electrolyte through tears, stomach suction,
BASED ON KILOGRAM BODY WEIGHT
breathing, vomiting, bleeding, and drainage from
burns, discharges from ulcers, skin diseases and ● 30 mL/kg for average adult
injured or burned areas. ● 25 mL for people with chronic heart failure and
● METABOLIC WATER EXAMPLE renal disease
○ 1 g of CHO = 0.55 ml ● 35 mL for people with infection or draining wound
○ 1 g of CHON = 0.41 ml
○ 1g of FAT = 1.07 ml ALTERNATIVE METHOD BASED ON KG BW
● Thus, 100 g of CHO = 55 ml (HOLLIDAY-SEGAR METHOD)
● 100 g of CHON = 41 ml
● 1500 ml (1st 20 kg BW) + 15 ml/kg for each
● 100 g of FAT = 107 ml
remaining kg
● 3-10 kg = 100 ml/kg
WATER INTAKE
● 10-20 kg = 100 ml + 50 ml/kg for each kg in excess
of 10
● >20 kg = 1500 ml + 20 ml/kg for each kg in excess of
20

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

BASED ON CALORIES CONSUMED Circulatory failure

[Ex. Pulmonary edema
● 1 mL per kcal consumed Headache (crackles in lung sounds,
etc.), distended neck veins,
ALLOWANCES OF WATER etc.)]
Convulsions
● Situations that require increased allowances of
water DEHYDRATION
● Hot weather Thirst Hemoconcentration
○ Increased perspiration and BMR Dryness of skin Decreased urine output
● Excessive sweating
● High Protein Intake Dry lips, no tears when Impaired kidney function
crying (specifically for (increased BUN and
○ To properly digest byproducts of protein
babies) creatinine)
metabolism (e.g., urea)
● Pregnancy Tenting of the skin
○ Water needs are doubled (mother and fetus) (especially when skin is High specific gravity of
● Lactation pinched at sternum urine (NORMAL: 1.005–1.030)
○ For milk production area; poor skin turgor)
○ Liquids should be lukewarm (soup) Death (especially in
● Infants Sunken eyeballs
babies)

ABNORMALITIES OF WATER BALANCE AT RISK FOR DEHYDRATION

● OVERHYDRATION OR WATER INTOXICATION ● DECREASED WATER INTAKE
○ Too much fluid is given intravenously ○ Anorexia and bulimia
● Intake of water exceeds the maximum ● Psychological concerns
rate of urine flow ○ Nausea and vomiting
● Anorexia, vomiting, edema (pitting), ○ Swallowing difficulty
convulsions ○ Dependency on others
● NURSING RESPONSIBILITY: Properly ○ Altered cognition
regulate the client’s IV fluids ● WATER LOSSES
○ High environmental temperature ○ Vomiting
● Increase water intake without ○ Diarrhea
corresponding intake of sodium ○ Fever
(hyponatremia; nawawala ‘yung ○ Hemorrhage
electrolytes) ○ Skin (wounds discharges, burn)
● Lung congestion, muscle weakness, ● Nilalagay sa ICU to prevent infections
lethargy, confusion, convulsions, coma ○ GIT (gastric suction)
death ○ Urinary (diuretic use; medications na
● DEHYDRATION pampaihi)
○ May be serious if the loss is about 10% of the
total body water and fatal if the loss is from CARBOHYDRATES
20-22% (can lead to death if left untreated)
○ Dizziness, muscle spacity, loss of balance, ● Organic compounds prominent in the plant
delirium, exhaustion, collapse kingdom which contains the elements carbon,
hydrogen and oxygen
MANIFESTATIONS ● In the body: 375 grams in the liver, muscle tissue &
OVERHYDRATION circulating blood glucose
● The least expensive and most energy abundant of
Cramps Disorientation the energy nutrients
Edema ○ Provides 4kcal/gram
Water intoxication (accumulation of water in ● Generally easy to digest
the interstitial fluids)
FUNCTIONS

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION
● Major function is to provide energy and heat.
○ It is the sole energy source for the brain and
nerve tissues.
● Each gram of carbohydrates provides 4 kcal.
● Has protein-sparing action.
● Amount of carbohydrates determines how much
fat will be metabolized.
○ It is also a fat sparer (antiketogenic effect).
○ Rapid partial breakdown of fat into energy
due to lack of carbohydrate would produce
excess ketones, which can upset the
acid-base balance of the body and can
become serious.
● Regulator of normal bowel movement, indigestible
complex carbohydrates (fiber) act as broom and
hold water which, in effect, prevents constipation
and colon disorders.
FOOD SOURCES
● Principal sources are plants
● Examples: sugars, breads, cereals, grains, crackers,
pasta products, starch, vegetables and dried
legumes
● Fruits and milk also contribute good amounts of
carbohydrates
CLASSIFICATION
MONOSACCHARIDES
Simple/Single Sugars
● Simplest form of carbohydrates; they are sweet and
require digestion and can be absorbed directly into
the bloodstream from small intestines
GLUCOSE (DEXTROSE)
● Form of carbohydrate to which all other forms are
converted for eventual metabolism
● Oxidized in the cells as a source of energy and
stored in the liver and muscles in the form of
glycogen
● Abundant in fruits, sweet corn, corn syrup, honey,
and certain root crops
FRUCTOSE (LEVULOSE OR FRUIT SUGAR)
● Found with glucose in many fruits and vegetables
and in honey
GALACTOSE
● Not found free in nature but is produced from
lactose (milk sugar) by digestion of milk
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DISACCHARIDES
Double Sugars
● Composed of two monosaccharides linked
together
● Sweet and must be changed to simple sugars by
hydrolysis before they can be absorbed
SUCROSE (TABLE SUGAR)
● Composed of glucose and fructose § Form of
granulated, powdered and brown sugar, and
molasses
● Sources are sugar cane, sugar beets, and sap from
maple
MALTOSE (MALT SUGAR)
● Composed of two glucose molecules
● An intermediate product in the digestion of starch
within the body
● Manufactured from starch by an enzyme action
and is not found naturally
● Not found in the diet
LACTOSE (MILK SUGAR)
● Less sweet than the other single or double sugars
● Sometimes added to beverages to increase their
caloric value while not greatly changing the flavor
● Aids in calcium and phosphorus absorption
● Common sugar not found in plants
● Remains in the intestines longer than other sugar
and encourages the growth of certain useful
bacteria
● Human milk: 7%, Cow’s milk: 4.8%
SORBITOL (GLUCITOL)
● Has a similar sweetness and energy value as that of
glucose
● Absorbed more slowly from the digestive tract, thus
inhibits a rapid rise in blood sugar
● Occurs naturally in fruits
● Too much of this can result to diarrhea
POLYSACCHARIDES
● Complex compounds of monosaccharides
● Made up of many sugar units
● Break down more slowly and provide sustained
energy over a longer period
STARCH
 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

● A polysaccharide found in grains and vegetables
● Storage form of carbohydrates in the plant
● Starch molecules has two components: amylase
and amylopectin
DEXTRINS
● Digestible polysaccharides that are intermediate
products of hydrolysis of starch by enzymes and
cooking
● Found in corn syrup
GLYCOGEN
● Sometimes called animal starch
● Storage form of carbohydrates in humans and
animals
● Converted back to glucose when the body requires
fuel for heat and energy
● Normally about 340 grams is stored in the liver and
muscles
● Recognized as a vital part of living tissue
○ Only nutrient that can make new cells and
rebuild tissues
● Large complex organic compounds of high
molecular weight and structures in specific
arrangements and numbers composed of their
simpler building units, amino acids
● AMINO ACIDS
○ Chemical compounds containing nitrogen
and are sometimes called the building
blocks of protein
○ Scientists have identified 22 amino acids but
have found only 9 of them to be essential to
humans and 10 necessary for infants
● CHON—Carbon, Hydrogen, Oxygen, and Nitrogen
● Where can we find protein?
○ All enzymes and some hormones (Insulin,
Growth Hormone)
○ All body fluids and secretions (except bile)
○ Antibodies

FUNCTIONS
CELLULOSE (ROUGHAGE OR FIBER)

A fibrous form of carbohydrates that makes up ● PRIMARY FUNCTION: Build and repair tissues
●
plants ○ Cell nuclei and protoplasm
● Has no energy value and is insoluble or indigestible ○ Vital organs, blood cells, muscles
● Provides bulk for intestines ○ Skeletal muscle, bones, teeth, hair, nails, and
Occurs only in plant materials: fruit and vegetable skin
●
pulp, skins, stalks, leaves and in the outer covering ○ Building antibodies that form the immune
of grains, nuts, seeds and legumes system molecules that fight diseases
CLASSIFICATIONS ● Important component of hormones, enzymes,
●
various body fluids, and body secretions
○ Soluble
● Provide energy if and when the supply of
● Delay GI transit
carbohydrates and fats is insufficient
● Decrease rate of glucose absorption
● Lowers blood cholesterol ○ Provides 4kcal in 1 gram of protein, therefore,
it contributes calories in the diet
○ Insoluble
● Plays a major role in the regulation of bodily
● Accelerate GI transit
processes:
● Increase fecal weight
● Slow down starch hydrolysis ○ Participate in the transport of many
substances between different tissues and
● Delay glucose absorption
organs
PECTINS ○ Contribute to homeostasis by maintaining
normal osmotic relations among fluids
● Non-digestible, colloidal polysaccharides having a ● Albumin helps maintain vascular
gel quality volume
● Source: fruits ○ Draws fluids back into the
● Often used as base for jellies ○ Able to combine with either acid of base
● Use for treatment of diarrhea substances, thus regulates acid-base
● Binds with cholesterol balance of the blood and tissues
○ Assists in the synthesis of Purine and
PROTEINS Pyrimidine (important types of nucleic acids;
plays a role in the production of DNA/RNA)
● Etymology: Proteios (to hold first place or is of
prime importance) CLASSIFICATION OF PROTEINS

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION
COMPLETE PROTEINS
● Provide all essential amino acids in sufficient
amount to meet the body’s needs (high quality
protein)
● Important for growth and maintenance
● SOURCES
○ Protein foods of animal origin
● Eggs, cheese, milk, fish, poultry, and
meats provide all essential amino acids
in sufficient amount to meet the body’s
needs
○ Soya: only plant-based protein that is
considered complete/high quality protein
INCOMPLETE PROTEINS
● Plant-based protein foods, except soya, are
incomplete proteins
○ NOTE: Plant proteins are not inferior to animal
protein foods
● If a combination of plant proteins is eaten together
(ex. Lentil soup with bread), then the essential
amino acids, which are limited in one, are provided
by the other
● Those that lack one or more essential amino acids
and incapable of replacing or building new tissues
(low quality protein)
● SOURCES
○ Plant protein foods except soybeans
● Malunggay, corn, nuts, legumes,
kamote tops, grain, sunflower seeds
CLASSIFICATION OF AMINO ACIDS
A. ESSENTIAL/INDISPENSABLE AMINO ACIDS
● Nine amino acids are called essential amino acids
because your body cannot make them and must
get them through the diet
HISTIDINE
● Growth, tissue repair, histamine development
● Pork, poultry, wheat, cheese
ISOLEUCINE
● Blood sugar regulation, muscle development and
repair, hemoglobin development, energy regulation
● Eggs, fish, poultry, beef, soy, wheat, almonds, dairy
LEUCINE
● Blood sugar regulation
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● Growth & repair of muscle tissue
● Hormone production
● Wound healing
● Energy regulation
● Eggs, fish, poultry, beef, soy, wheat, almonds, dairy,
beans, brown rice
LYSINE
● Ensures the adequate absorption of calcium
● Aids in the production of antibodies, hormones and
enzymes
● Effective against herpes by improving the balance
of nutrients that reduce viral growth
● Deficiency
○ Tiredness, inability to concentrate, irritability,
bloodshot eyes, retarded growth, hair loss,
anemia and reproductive problems
● Fish, eggs, dairy, beef, soy, yeast, potatoes
METHIONINE
● Principle supplier of sulfur
● May prevent arterial fat build-up
● Promotes collagen synthesis
● May act as antioxidant
● Important component of the heme portion of
hemoglobin of the blood
● Fish, eggs, dairy, beans, beef, garlic, onion,
soybeans
ARGININE
● Stimulates growth hormones and immune system
● Used to treat liver disorders
● Promotes muscle growth, wound healing, increases
fat metabolism
● Wheat, nuts, peanuts, brown rice, popcorn, soy,
raisins, chocolate
PHENYLALANINE
● important in the production of hormones (thyroxine,
epinephrine, norepinephrine and dopamine)
● Precursor of tyrosine
● Dairy, almonds, avocados, peanuts
THREONINE
● An important constituent of collagen, elastin, and
enamel protein
● Helps prevents fat build-up in the liver
● Helps the digestive and intestinal tracts function
more smoothly
● Assists metabolism and assimilation
 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION
● Dairy, beef, poultry, eggs, beans, nuts
TRYPTOPHAN
● Natural relaxant
● Helps alleviate insomnia by inducing normal sleep
● Reduces anxiety and depression
● Helps in the treatment of migraine headaches
● Helps the immune system
● Helps reduce the risk of artery and heart spasms
● Works with Lysine in reducing cholesterol levels
● Precursor of niacin, other B vitamins, and serotonin
● Banana, dairy, beef, poultry, brown rice, soybeans,
peanuts (brain food)
VALINE
● Growth and repair of muscle tissue, energy
regulation, promotes mental vigor, muscle
coordination and calm emotions
● Eggs, mushrooms, nuts, poultry, beef, soy, grain,
dairy
B. NON-ESSENTIAL/DISPENSABLE AMINO ACIDS
● Your body can manufacture the remaining 11 amino
acids, called dispensable or non-essential amino
acids, when enough nitrogen, carbon, hydrogen
and oxygen are supplied in the diet
○ They do not need to be supplied in your diet
● Made within the body from precursors in sufficient
quantities and meet metabolic requirements
● Aspartate, Alanin, Citrulline, Hydroxyproline, Serine
ALANINE
● An important source of energy for muscle tissue,
brain and central nervous system
● Strengthens the immune system by producing
antibodies
● Helps in the metabolism of sugars and organic
acids
● Meat and poultry, fish, eggs, and dairy products
ASPARAGINE
● An essential component of those proteins that are
concerned with signaling, neuronal development
and transmission across nerve endings
ASPARTATE OR ASPARTIC ACID
● Aids in the expulsion of harmful ammonia from the
body
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● Recent studies have shown that it may increase
resistance to fatigue and increase endurance
● Oysters, luncheon meats, sausage meat
● Vegetable sources: sprouting seeds, avocado,
asparagus, young sugarcane, and molasses from
sugar beets
CITRULLINE
● Produced from ornithine during the urea cycle
● Subsequently transformed to Arginine
● These compounds are important to the heart and
blood vessel health
● May also boost the immune system
● Watermelon, bitter gourd and other gourds, squash,
nuts, chickpeas, pumpkin, cucumbers
HYDROXYPROLINE
● A major component of protein collagen
● Plays a role in collagen stability
● An amino acid whose level in the urine becomes
elevated in diseases of the bone and genetic
disorders
● Abundant in meat, bone meal, poultry byproduct
meal, and salmon proteins
GLUTAMINE
● Produced in the muscles and is distributed by the
blood to the organs that need it
● Might help GUT function, the immune system, and
other essential processes in the body, especially in
times of stress
SERINE
● Helps strengthen the immune system by providing
antibodies
● Synthesizes fatty acid sheath around nerve fibers
● Used in skin care products as a moisturizer
● Soybeans, nuts (especially peanuts, almonds, and
walnuts), eggs, chickpeas, lentils, meat, and fish
(especially shellfish)
C. CONDITIONALLY-DISPENSABLE AMINO ACIDS
● Some dispensable amino acids may become
conditionally indispensable amino acids if the body
cannot make them because of illness or in certain
circumstances where the body lacks the necessary
precursor or enzyme to make them.
○ Examples: Arginine, Cysteine, Glutamine,
Glycine, Proline, and Tyrosine
 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

D. SEMI-ESSENTIAL
GLUTAMATE OR GLUTAMIC ACID
● Considered to be nature’s “Brain food” by improving
mental capacities
● Helps speed the healing of ulcers
● Gives a “lift” from fatigue
● Helps control alcoholism, schizophrenia and the
craving for sugar
● Soy sauce, fish sauce, and oyster sauce all have
very high levels of glutamate
● Seaweed, tomatoes, mushroom, broccoli, peas,
corn, grapes
PROLINE
● Extremely important for the proper functioning of
joints and tendons
● Helps maintain and strengthen heart muscles
● Most abundant in meat and bone meal, poultry
byproduct meal, and salmon proteins
● Animal products are excellent sources of proline
● Functions as an antioxidant and is a power aid to
the body in protecting against radiation and
pollution
● Can help slow down the aging process, deactivate
free radicals, neutralize toxins
● Aids in protein synthesis
● Necessary for the formation of the skin, which aids
in the recovery from burns and surgical operations
● Hair and skin are made up of 10-14% cysteine
● Poultry, egg, beef, and whole grains
GLYCINE
● Helps trigger the release of oxygen to the energy
requiring cell-making process
● Important in the manufacturing of hormones
responsible for a strong immune system
● Simplest amino acid that renders toxic substances
harmless
● Red meat, seeds…
TAURINE

● Help stabilize the excitability of membranes which is

TYROSINE
very important in the control of epileptic seizures
● Transmits nerve impulses to the brain ● Important for the development of the eyes (in
● Helps overcome depression babies)
● Improves memory ● Aids in the clearing of free radical waste
● Increase mental alertness ● Long term memory
● Promotes the healthy functioning of the thyroid, ● TAURINE AND SULFUR
adrenal and pituitary gland ○ Factors necessary for the control of many
● Soy products, chicken, turkey, fish, peanuts, biochemical changes that take place in the
almonds, avocados, bananas, milk, cheese, yogurt, aging process
cottage cheese, lima beans, pumpkin and sesame ○ Scallops, tuna, freshwater fish, octopus,
chicken, turkey, beef, seaweed, eggs
CYSTEINE

SUMMARY

ESSENTIAL NON-ESSENTIAL SEMI-ESSENTIAL

Phenylalanine Aspartic Acid Glutamic Acid

(Tyrosine) (AA found in plants) (Neurotransmitter)

Valine Alanine Proline

(Building blocks of plant & animal (from Aldehyde) (synthesized from Glutamate)
CHON)

Threonine Citrulline Tyrosine

(Proper growth & maintenance) (conv. of Arginine) (precursor of Epinephrine and
melanin)

Tryptophan Hydroxyproline Cysteine

(Precursor of Niacin & Serotonin) (constituent of collagen) (Cystine-Keratin & metabolic sulfur
source)

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION
Isoleucine
(promotes tissue repair) (residue in many CHONs)
Methionine
(formation of heme of RBC & choline)
Histidine
(protects body from radiation)
Arginine
(proper-growth; infants)
Leucine
(hydrolysis of most dietary CHONs)
Lysine
(fatty acids for growth & Ca
absorption)
PROTEIN QUALITY
● High Quality Proteins or Complete Proteins
○ Foods that supply all the indispensable amino
acids in the proportions needed by the body
● Low Quality Proteins or Incomplete Proteins
○ Foods that lack one or more indispensable
amino acids and do not match the body’s
amino acid needs.
○ The protein in plant foods is incomplete
protein.
FOOD SOURCES
● Excellent sources for complete protein are animal
origin: lean meat, fish and poultry, milk and cheese,
eggs and glandular organs
● The protein isolated from soybeans is a complete,
high quality protein comparable to that of animal
protein.
● Leafy vegetables like Malunggay, camote tops have
seemingly high protein content
● Examples of plant foods containing protein
○ Corn, grain, nuts, sunflower seeds and
legumes.
● Legumes (soybeans, nuts, peas, garbanzos, mongo,
rice, cereals) are very good sources especially for
countries with limited supply of animal protein
FATS
Lipids (“Lipos”)
● Group of organic substances that are greasy to
touch and insoluble in water
● Yields 9 kcal/gram when oxidized
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Serine Glycine
(combines with toxic substances)
Taurine
(Cysteine & methionine;
development of eyes)
Arginine
(adults)
● As a group, fats are called triglycerides
(chemically) because they are composed of
glycerol with fatty acids attached
SUBCATEGORY OF FATS/LIPID
● Triglycerides or Fats
● Oils
● Related-compound: Cholesterol
● Organic compounds: greasy to touch & insoluble in
water
● Soluble in Fat solvents: Benzene, Ether, chloroform
FUNCTIONS OF FATS
METABOLIC FUNCTIONS
● Concentrated source of energy
● Storage form of energy in the body
● Protein sparer
● Acts as a dietary vehicle for vitamins A, D, E, K
MECHANICAL/STRUCTURAL FUNCTIONS
● Fat forms part of the structure of cell membranes.
○ An important component of cell membranes
and the myelin sheath of nerves
● General padding for vital organs and nerves which
holds them in place (adipose tissue), helps to
absorb shock
● Insulator from rapid temperature change or
excessive heat loss
○ Layer of fat directly under the skin is
important in regulating body temperature
OTHER FUNCTIONS
 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

A. SATURATED FATTY ACID

● Dietary lubricant: aid in elimination ● Contains all the material that is capable of
● High satiety value: satisfaction after a meal. holding
Because fats have a slower rate of digestion as ● One whose structure is completely filled with all
compared to CHO and CHON hydrogen it can hold. o It is heavier, more dense
○ Adds palatability to food and more solid
○ Contributes to feeling of fullness, taste and ● Most are solid fat (animal in origin)
smell. ● Food sources: animal sources (meat, egg, milk,
● The omega-3 fatty acids have anti-atheromatous animal fat, butter, lard, beef tallow, bacon,
effects sausages, dairy fats, organ meats, milk and milk
○ Polyunsaturated fatty acids (PUFAs) possess products, egg yolk)
hypocholesterolemic effects ● Plant sources: palm oil, coconut oil (but it is a
medium-chain fat)
CLASSIFICATION B. UNSATURATED FATTY ACID
● MONOUNSATURATED FATTY ACIDS (MUFAS)
1. ACCORDING TO VISIBILITY ○ One whose structure is incompletely filled
with hydrogen, that there is one place among
● VISIBLE FATS the carbon atoms of its fatty acid where
○ Obvious fats that are plain to see there are fewer hydrogen atoms attached
○ Includes butter, oils, mayonnaise, fat ○ Food Sources: olives and olive oil, peanuts
attached to meat and peanut oil, almonds, pecans, peas,
● INVISIBLE FATS avocado, canola oil
○ Presenting avocado, peanuts, milk, sausages, ● POLYUNSATURATED FATTY ACIDS (PUFAS)
cheese, egg yolk, seeds and even lean meats ○ A fatty acid is said as such when there are
two or more places among the carbon
2. ACCORDING TO COMPLEXITY OF MOLECULES atoms of its fatty acids where there are fewer
hydrogen atoms attached
● SIMPLE LIPIDS ○ Omega-6 fatty acids
○ Fatty acids with various alcohol ○ Food Sources: corn oil, sunflower oil,
● E.g. Triglycerides cottonseed oil, soya oil, safflower oil, fish and
○ Basic fat fish oil, most vegetable oils except coconut
○ Chief form of fat found in food and palm oil
○ Major storage of fat in the body ● TRANS-FATTY ACID
○ Sources: Adipose, butterfat, cream, ○ Produced when hydrogen atoms are added
olive/corn/peanut oil, chicken, fat, bacon, fish to monounsaturated or polyunsaturated fats.
oils
GLYCEROL
● COMPOUND LIPIDS
● Water soluble component of triglycerides and is
○ Combination of neutral fat with other
convertible with carbohydrate
component
○ THREE TYPES STEROIDS
● Phospholipids ● Class of fat-related substances that contain
● Glycolipids sterols
● Lipoproteins ● Synthesized by the body and not needed in the
diet
DERIVED LIPIDS CHOLESTEROL
● An essential component of the structural
Product of hydrolysis of simple and compound fats
membranes of all cells and is a major
THREE TYPES: Fatty acids, glycerol, steroids
component of brain and nerve cells
FATTY ACIDS ● Essential in the synthesis of important steroids,
● Main building blocks of fats including bile salts, Vitamin D, estrogen,
● Organic compounds of carbon atoms to which progesterone, etc.
hydrogen atoms are attached ● Cholesterol-rich foods: egg yolk and organ
meats such as liver and kidneys, caviar

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION
● Moderate amount of cholesterol: crabs,
lobster,shrimps, fats on meats, powdered milk,
biscuits, butter, cheese, cream, cold cuts, most
commercial cakes and pastries, ice cream.
● Cholesterol-free foods: all vegetables, vegetable
oils, fruits including avocados and olives, nuts,
cereals and unbuttered popcorn.
● RDA: because of its health risks, intake should be
limited to 300 mg/day with a concomitant
increase in dietary fibers
3. ACCORDING TO SATURATION
● SATURATED FATS
○ Solid at room temperature with high melting
point
● UNSATURATED FATS
○ Insoluble in ordinary solvents
○ Insoluble at ordinary room temperature
○ E.g. olive oil, avocado, cashew nuts, vegetable
oil, mayonnaise, fish oil, peanuts
4. ACCORDING TO ESSENTIALITY
NON-ESSENTIAL FATTY ACID
Fatty acids which are synthesized within the body
ESSENTIAL FATTY ACIDS (EFA)
● Fatty acids which are not synthesized in sufficient
amounts by the body and which must be
provided in the diet
● Essential fatty acids are needed for the brain
development of babies. Humans make special
EFAs from linoleic and linolenic acids in breast
milk. This is one of the many reasons why human
breast milk is best for babies.
○ Linoleic Acid – Omega-6 PUFAs
■ Common in vegetables, especially in
vegetable seed oils o Food sources are
corn and safflower oil
○ Linolenic Acid – Omega-3 PUFAs
■ Converted to docosahexaenoic acid
(DHA)
● FOOD SOURCES
○ Common in plant leaves and few vegetable
seed oils, including linseeds, capeseeds
(canola), and soybeans
○ Fish oils, particularly those from deep
cold-water fish
LIPOPROTEINS
● Combination of fats (lipids) with protein
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● MAJOR FUNCTION
○ Transport of triglycerides and cholesterol
from site of origin in the intestine and the liver
to site of energy storage and utilization
LOW DENSITY LIPOPROTEINS (LDL)
● “Bad cholesterol”
● Cholesterol accounts of half of its mass
● Transports cholesterol from the liver to the tissues
HIGH DENSITY LIPOPROTEINS (HDL)
● “Good cholesterol”
● Consist of 50% protein, 20% cholesterol, 30%
phospholipids, trace of triglycerides
● Transports cholesterol from the peripheral tissues
to the liver for reuse and disposal in the bile
VITAMINS
● Organic (carbon-containing) compounds that are
essential in small amounts for body processes
● Do not provide energy but they enable the body to
use the energy provided by fats, carbohydrates and
proteins
● Potent organic compounds of unrelated chemical
composition which occur in minute quantities in
foods and are needed in small amounts for specific
regulatory functions to maintain life and normal
growth
● Cannot be made by the body
● VITAMIN DEFICIENCY AND TOXICITY
○ Hypovitaminosis
● Insufficient vitamin stores
● Common among low-income families
○ Hypervitaminosis
● Excessive vitamin stores
● Going beyond the recommended
intake of vitamins
● FORTIFICATION AND ENRICHMENT
○ Enriched Food
● Replacement of vitamins that have
been lost in processing food
○ Fortified Food
● Nutrient added that are not naturally
found in the food
PRESERVING VITAMIN CONTENT IN FOOD
● Vitamins are lost during food processing
● In most cases, food producers can replace these
vitamins with synthetic vitamins, making the
 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

processed food nutritionally equal to the ● Saving the cooking liquid for later used in soups,
unprocessed food. stews, and gravy
● Foods in which vitamins have been replaced are ● Storing fresh vegetables and most fruits in a cool,
called restored foods. One important criterion to dark place
establish essentiality of a vitamin is its ability to ○ Usually binabalot para hindi masira ng
alleviate specific deficiency syndrome moisture ‘yung vegetable
● Because some vitamins are easily destroyed by
light, air, heat and water, it is important to know how CLASSIFICATIONS
to preserve the vitamin content of food during its
preparation and cooking. 1. ACCORDING TO VISIBILITY
● Restored foods: food producers can use synthetic
● Fat-soluble vitamins
vitamins to vitamins lost
○ Not lost easily during cooking (Vitamins A
● Precursor/Provitamins
[retinol], D [calciferol], E [tocopherol], K
○ Compounds that can be changed to the
[menadione])
active vitamins; they are potential vitamins.
● Water-soluble vitamins
○ E.g.:
○ Dissolve in water and are easily destroyed by
● Carotene (precursor of vitamin A)
air, light, and cooking
● 7-dehydrocholesterol (precursor of
○ Vitamin B Complex and Vitamin C
Vitamin D)
● Vitamin C (Ascorbic Acid)
● Tryptophan (converted to Niacin)
● Vitamin B1 (Thiamine)
● Vitamin B2 (Riboflavin)
PREVENTING VITAMIN LOSS
● Vitamin B3 (Nicotinic Acid)
● Buying the freshest, unbruised vegetables and ● Vitamin B6 (Pyridoxine)
fruits and using them raw whenever possible ● Pantothenic Acid, Biotin, Folic Acid, and
Choline
○ Dapat nape-preserve ‘yung color ng binibili
natin
GENERAL PROPERTIES AND STABILITY OF FAT SOLUBLE
○ Do not buy fruits/vegetables that have
VITAMINS AND WATER SOLUBLE VITAMINS
darkened already (hindi na siya fresh;
nutrients have been decreased) FAT SOLUBLE WATER-SOLUBLE
○ No presence of molds as these can cause Generally, they have
They do not have
diseases precursors or
precursors or provitamins.
○ Kapag may worms, people say that it means provitamins
that less preservatives/insecticides were
used in its production Not stored significantly in
Preparing fresh vegetables and fruits just before the body and any excess
● Can be stored in the
serving is excreted in the urine.
body. Deficiencies are
● Heating canned vegetables quickly and in their slow to develop.
own liquid Deficiency symptoms
Following package directions when using frozen develop relatively fast.
●
vegetables or fruits Not needed daily from Must be supplied in the
● Using as little as water as possible when cooking food sources diet daily
and having it boiling before adding vegetables, or
preferably steaming them Generally stable, Most likely to be
○ Mas maraming water = mas maraming especially in ordinary destroyed in ordinary
nag-e-evaporate = mas maraming nutrients cooking methods. cooking.
‘yung nawawala
● Cover the pan (except for the first few minutes ABSORPTION
when cooking strongly flavored vegetables such as
broccoli and cauliflower) and cook it as short a
time as possible
○ Dapat kaagad kinakain ‘yung gulay para
makain pa rin ‘yung nutrients

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

Require bile for

absorption in small ISSUES AND CONCERNS WITH VITAMINS
intestines Passively and actively
● You cannot increase your physical capacity by
absorbed in small
taking vitamins, but if short with vitamins, you may
They are absorbed in the intestines
experience fatigue
lymphatic system with
● Body cannot make their own vitamin except
fats
Vitamin D and Niacin
TRANSPORT ● If you do not get enough vitamin ABC, you may lose
Bound to protein for Transported freely or by appetite
transport in the blood specific carriers ● Vitamins do not contain calorie value. However,
vitamin supplements contain few sugar coatings.
STORAGE AND EXCRETION

Stored in small amounts

Stored in fatty tissue and
and are needed in regular
liver
consumption

They are excreted in

Excesses are generally
feces
excreted in urine or feces

VITAMIN FUNCTIONS, FOOD SOURCES, AND DEFICIENCY/TOXICITY

FAT-SOLUBLE VITAMINS

FOOD SOURCES FUNCTIONS DEFICIENCY/TOXICITY

VITAMIN A (RETINOL)

Animals ● Maintenance of vision in dim light Deficiency

● Liver ● Maintenance of mucous ● Night blindness
● Whole milk membranes and health skin ● Xerophthalmia
● Butter (epithelial cells) ● Respiratory infections
● Cream ● Growth and development of ● Bone growth diseases
● Cod bones reproduction
● Liver Oil ● Healthy immune system Toxicity
● For the stability of cell membrane ● Birth Defects (DO NOT give during
Plants in the nervous and reproductive the first trimester)
● Dark, green leafy vegetables system ● Headache
● Deep yellow or orange fruits ● Nausea and vomiting
● Fortified margarine ● Enlargement of the liver and
spleen

VITAMIN D (CALCIFEROL)

Animals ● Regulation of absorption of Deficiency

● Egg yolk calcium and phosphorus ● Ricketts
● Liver ● Building and maintenance of ● Osteomalacia (mineral:matrix
● Fortified milk normal bones and teeth ratio is low)
● Fortified margarine ● Prevention of tetany ● Osteoporosis (bone mass
● Sardines decreases)
● Salmon ● Poorly-developed teeth and
● Cheese bones
● Muscle spasms

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

Toxicity
● Kidney stones
● Calcification of soft tissues
● Hypercalcemia

VITAMIN E (TOCOPHEROL)

Animals ● Antioxidant Deficiency

● Egg yolk ● Considered essential for ● Destruction of RBCs
● Liver protection of cell structure,
● Butter especially red blood cells Toxicity
● Milk ● None

Plants
● Salad dressings
● Wheat germ and wheat germ oil
● Vegetable oil
● Nuts

VITAMIN K (MENADIONE)

Animals ● For blood clotting Deficiency

● Liver ● To prevent bleeding in newborns, ● Prolonged blood clotting
● Milk they are given artificial Vitamin K ● Hemorrhagic disease of the
● Egg yolk since they are still unable to newborn
produce their own Vitamin K
Plants (sterile GIT) Toxicity
● Green leafy vegetables ○ Vit K is synthesized in the ● Hemolytic anemia
● Cabbage large intestine with the help ● Interferes with anti-clotting
● Broccoli of normal microflora medications
● Tomatoes ● Kernicterus (high levels of
● Legumes bilirubin in the baby’s blood)

WATER-SOLUBLE VITAMINS

THIAMIN (B1)

Animals ● Metabolism of carbohydrates and Deficiency

● Lean Pork some amino acids ● GIT, nervous,
● Beef ● Maintains normal appetite and ● Loss of appetite
● Liver functioning of the nervous system ● Weakness
● Eggs ● For good muscle tone ● Easy fatigability
● Fish ● Beriberi

Plants Toxicity
● Whole and enriched grains ● Unlikely/not established
● Rice
● Legumes
● Monggo
● Soybeans
● Nuts

RIBOFLAVIN (B2)

Animals ● Aids in the release of energy from Deficiency

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

● Organ meats (liver, kidney, heart) food ● Cheilosis

● Milk ● Health of the mouth tissue ● Eye sensitivity
● Cheese ● Healthy eyes ● Dermatitis
● Metabolism of carbohydrates, ● Glossitis (inflammation of the
Plants protein and fats tongue)
● Green, leafy vegetables ● Photophobia
● Cereals
● Enriched bread (nawawala ‘yung Toxicity
vitamins during the processing of ● Rare (liver damage)
flour)

NIACIN (NICOTINIC ACID)

Animals ● Energy metabolism Deficiency

● Milk ● Healthy skin ● Pellagra (4 Ds)
● Egg ● Good nervous and digestive ○ Dermatitis
● Fish system ○ Dementia
● Poultry ○ Diarrhea
● Liver ○ Death
● Glandular organs
Toxicity
Plants ● Vasodilation of blood vessels
● Enriched breads and cereals ● Hypermotility
● Green leafy vegetables ● Acidity
● Nuts ● Paralysis of respiratory center
● Whole grains

PYRIDOXINE (B6)

Plants ● Conversion of tryptophan to Deficiency

● Vegetable oils of corn niacin ● Microcytic anemia
● Cottonseed ● Release of glucose from glycogen ● Dermatitis with cheilosis
● Linseed ● Protein metabolism and synthesis ● Glossitis
● Olive of nonessential amino acids ● Weakened immune function
● Peanut
● Wheat and rice germ Toxicity
● Lard ● Neuropathy
● Legumes

CYANOCOBALAMIN (B12)

Animals ● Synthesis of RBCs Deficiency

● Animal protein ● Formation and maintenance of ● Demyelination of the large nerve
myelin sheaths fibers of the spinal cord
● Treatment of Pernicious Anemia ● Pernicious Anemia
● Folic acid absorption and
metabolism Toxicity
● Involved in carbohydrate, protein, ● None
and fat metabolism
● Essential for normal function in the
metabolism of all cells

FOLATE (FOLIC ACID)

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

Animals ● Synthesis and maturation of RBC Deficiency

● Liver and WBC in the bone marrow ● Megaloblastic anemia and other
● Synthesis of DNA, RNA, methionine, blood disorders
Plants and serine ● Glossitis
● Green, Leafy vegetables ● Helps convert histidine to glutamic ● GI disturbances
● Spinach acid ● Glossitis
● Legumes ● Prevents neural tube defects ● Poor growth
● Broccoli ● Neural tube defect: anencephaly
● Cereal fortified with Folate and spina bifida
● Fruits

BIOTIN

Animals ● Coenzyme in Carbohydrate and Deficiency

● Milk Amino Acid Metabolism ● Thinning hair loss of all hair on
● Liver ● Helps in the synthesis of purines, the body
● Egg yolks pyrimidines, and fatty acids ● Scaly conjunctivitis

Plants Toxicity
● Legumes ● No evidence
● Whole grains
● Nuts

PANTOTHENIC ACID

Animals ● Metabolism of carbohydrates, Deficiency (Rare)

● Eggs lipids, and proteins ● Tingling sensation of extremities
● Liver ● Synthesis of fatty acids, ● Vomiting
● Milk cholesterol, and steroid hormones ● Insomnia
● Cheese ● For normal growth, healthy skin ● Muscle cramps
● Salmon and integrity of the CNS ● Fatigue
● Poultry
Toxicity
Plants ● Unlikely
● Legumes

VITAMIN C (ASCORBIC ACID)

Plants ● Prevention of scurvy Deficiency

● All citrus fruits ● Formation of collagen ● Scurvy
● Broccoli ● Healing of wounds ● Muscle cramps
● Melons ● Release of stress hormones ● Low resistance to infection
● Strawberries ● Absorption of iron ● Weakness
● Tomatoes ● Antioxidant ● Lack of appetite
● Brussels sprouts ● Resistance to infection
● Potatoes ● Insulin synthesis Toxicity
● Cabbage ● Diarrhea
● Green peppers ● Nausea

CHOLINE

Animals ● B-complex vitamin Deficiency

● Beef ● Structure and signaling ● Fatty liver
● Egg component of cell membranes ● Infertility
● Pork ● Normal development of memory ● Hypertension

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 MODULE 03 – FUNCTIONAL ROLE OF FOOD AND ITS NUTRIENTS: BASIC TOOLS IN NUTRITION

● Dried Beans and attention process during early

● Fish life
● Milk ● Transport and metabolism of fat
● Lecithin: additive component in and cholesterol
process foods

● MAINTENANCE OF ACID-BASE BALANCE (BUFFER

MINERALS
● Inorganic, non-caloric substances found in all body
tissues and fluids
● Necessary for the body to build tissues, regulate
body fluids or assist in various body functions.
● Comprises about 4-6% of the total body weight.
● Cannot be used for energy and when burned, yields
ash
● Commonly referred to as MINERAL ELEMENTS or
TRACE ELEMENTS/MINERALS
● Do not break down during metabolism
○ Combine with other elements/compound as
they are incorporated in the body
SYSTEM)
○ Phosphate: containing molecules & are
important intracellular buffers (DNA, RNA &
ATP)
CLASSIFICATION
MAJOR MINERALS (MACRONUTRIENTS)
● Required in amounts greater than 100 mg/day
MINOR MINERALS (MICRONUTRIENTS)
● Required in amounts less than 100mg/day

GENERAL FUNCTIONS OTHER TRACE MINERALS

STRUCTURAL FUNCTIONS ● Fluorine, Selenium, Chromium, Vanadium

● For bone and teeth formation

Soft tissues contain many mineral elements, which REFERENCES
●
Synchronous Lecture: 24 & 28 Sept 2022 (CI: Ma’am
include potassium, sulfur, phosphorus, iron, etc. Brenda Policarpio)
● Every cell in the body contains iron and phosphorus Module: NCM 0105 - Module 03
as part of its structure. They are components of
essential body compounds like
○ Iodine in Thyroxine
○ Zinc in Insulin
○ Iron in Hemoglobin
○ Chlorine in gastric secretions

REGULATORY FUNCTIONS

● INITIATES AND SPEEDS UP THE ACTIVITY OF ENZYMES

AND HORMONES
○ Copper: required for the incorporation of iron
in hemoglobin
○ Cobalt: a constituent of Vitamin B
○ Sulfur: part of the thiamine molecule
○ Magnesium: activates enzymes involved in
the use of carbohydrates, fats and proteins
● NERVE IRRITABILITY AND MUSCLE CONTRACTION
○ Body fluids contain exact amounts of sodium,
potassium, calcium and magnesium
○ These elements control the passage of
materials into and out of the contraction of
muscles.

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