NUTRITION- Science of food and the nutrients and other substances that contain the responsible for:

 Ingestion
 Digestion
 Absorption
 Transport
 Metabolism
 Interaction
 Storage excretion

BALANCE DIET- is defined as one which contains a variety of food in such quantities and proportion.

FOOD
AVAILABILIT
Y
LIKES AND
DISLIKES MONEY

WORK
PATTERNS TIME
FACTORS
AFFECTING
FOOD
CHOICE
CHOICE
COOKING
SKILLS IN
SHOPS

FAMILY
EMOTIONS
TRADITION
TEMPTATION

 PREFERENCE
 HABIT
 ASSOCIATION
 ETHNIC HERITAGE OF TRADITION
 VALUES/BELIEFS
 SOCIAL PRESSURE
 EMOTIONAL STATUS
 AVAILABILITY, CONVENIENCE AND ECONOMY NUTRITION
 AGE
 OCCUPATION
 BODY IMAGE
 NON-NUTRIENT COMPOUND IN PLANT- derived from food that have biological activity in the body

PHYTOCHEMICALS- your preference

TYPES OF NUTRIENTS
I. MACRONUTRIENTS- proteins, fats and carbohydrates
II. MICRONUTRIENTS- vitamins and minerals

ESSENTIAL NUTRIENTS (6 MAJOR NUTRIENTS YOU NEED)

1. CARBOHYDRATES (CHO)
2. FATS
3. MINERALS
4. PROTEINS (CHON)
5. VITAMINS
6. WATER

A.) CARBOHYDRATES- Main source of body energy

HEALTH BENEFITS OF CARBOHYDRATES:
 Energy for the body
 Helps to sleep better
 Helps to prevent diseases
 Useful to control weight
 Helps to keep memory sharp
 Uplifts mood
 Provides fibers to the body
 Prevents blood clots
 Improves the digestive system
 Best nutrients for athletes

CLASSIFICATION OF CARBOHYDRATES:

1.) MONOSACCHARIDES- source of simple sugar

SOURCES:
 Glucose- easily synthesize or metabolize (e.g bread)
 Galactose
 Fructose
2.) DISACCHARIDES- A.K.A oligosaccharides
- Compound of more than one

SOURCES:

 Sucrose
 Lactose
 Maltose
3.) POLYSACCHARIDES
SOURCES:
 Starch
 Glycogen
 Cellulose

B.) PROTEINS- Body building

- Repair and maintenance of the body tissues

CLASSIFICATION OF PROTEINS

1.) SIMPLE PROTEIN- available in both plants and animal or even humans
a) GLOBULAR PROTEINS
 Albumins
 Globulins (Blood Plasma; HCG or Human Chorionic Gonadotropin
 Prolamins
 Glutelins
 Histones
 Protamins
 Globins
 Blood Plasma
 Human Chorionic Gonadotropin- Present in pregnant woman

b.) SCLEROPROTEINS

 Collagens
 Elastins
 Keratins
2.) CONJUGATED PROTEIN- Complex molecules of proteins.
- It has protein + none protein
 Nucleoproteins- Nucleic acid + CHON
 Chromoprotein
 Glycoprotein- CHO + CHON
 Phosphoprotein
 Lipoprotein- Lipid, fats and CHON
 Metalloprotein

3.) DERIVED PROTEIN

a.) PRIMARY
 Coagulated proteins
 Proteans
 Metaproteins
 b.) SECONDARY
 Proteoses
 Peptones
 Polypeptides
 Simple peptides
 Amino acids

PROTEIN ENERGY MALNUTRITION

KWASHIORKOR MARASMUS
- It develops in children whose diets are - It is due to deficiency of proteins and
deficient of protein. calories
- It occurs in children between 6 months - It is common in infants under 1 year of
and 3 years of age. age
- Subcutaneous fat is preserved - Subcutaneous fat is not preserved
- Edema is present - Edema is absent
- Enlarged fatty liver - No fatty liver
- Ribs are not very prominent - Ribs become very prominent
- Lethargic - Alert and irritable
- Muscle wasting mild or absent. - Severe muscle wasting
- Poor appetite. - Voracious feeder
- The person suffering from kwashiorkor - The person suffering from marasmus
needs adequate amount of proteins. needs adequate amount of protein, fats
and carbohydrates.

KWASHIORKOR SIGNS AND SYMPTOMS:

- PROTUBERANT BELLY
- ITCHY RASH
- XEROSIS (dry skin)
- POOR WOUND HEALING

MARASMUS SIGN AND SYMPTOMS

- PROMINENT BONE
- DECREASE IN SUB-CUTANEOUS FAT
- LOOSE SKIN

C.) FATS- The body uses fat as a fuel source and fat is the major storage form of energy in the body.
CLASSIFIED AS:
 SIMPLE LIPIDS
 COMPOUND LIPIDS
 DERIVED LIPIDS
GOOD FATS – natural sources

 Olive oil
 Avocado
 Nuts
 Salmon
 Coconut

BAD FATS

 Corn oil
 Beef
 Margarine
 Shortening
 Soybean oil

D.) VITAMINS- micro nutrients

-vitamins do not yield energy but enable the body to use other nutrients.

2 GROUPS OF VITAMINS:
1. Fat soluble vitamins- A,D,E and K
2. Water soluble- B and C

VITAMINS AND MINERALS- both essential for a healthy body and to prevent certain
diseases.
 Vitamin A- found in beta-carotine
-promotes good eyesight (vision)
-helps growth
-healthy skin and tissue
NOTE: One of the deficiency in lack of vitamin A is XEROPHTHALMIA.
Vitamin A is known as Retinol
-gives nutrition in our RETINA.
RETINA- converts the light to color and the optic nerve will signal our
brain that the retina is receiving lights.
 B vitamins:
 B1 –Thiamin
 B2 – Riboflavin
 B3 - Niacin (helps release energy)
 B9 – Folic acid (Important for pregnant woman)
 Vitamin C- Protects body from infections
-Helps in absorption of calcium and iron
-Helps heal wounds
 Vitamin D- Helps absorption of calcium for healthy teeth and bones
  Calcium- Strong teeth and bones
-Lack of calcium can lead to brittle bones (Osteoporosis and Rickets)
 Iron- forms part of your hemoglobin
-gives RBC/blood cells red color
- lack of iron leads to anemia.
E.) MINERALS- those elements on the earth and in food that our bodies need to develop and
function normally.
CLASSIFICATION:
 MAJOR MINERALS
 TRACE ELEMENTS
 TRACE ELEMENTS WITH NO KNOWN FUNCTIONS

MAJOR MINERALS
 CALCIUM – Is a major element of the body.
-98% of calcium is found in bones.
SOURCES:
 Cheese
 Yoghurt
 Green leafy vegetables (best source)
 Dried fish
 PHOSPOHOROUS- 2nd most abundant mineral in the body after calcium
SOURCES:
 Red meat (pork,beef)
 Broccoli
 Mushrooms
 SODIUM- serves as an important and essential nutrients by maintaining extra
cellular fluid volumes and cellular osmotic pressures.
NOTE: High amount in Na leads to hypertension or problems in kidneys
SOURCE:

 Frozen or process food (has high amount of Na)

E.g. sausages, instant noodles and canned goods.
F.) WATER- 1 to 2 Liters of water intake per day depending on your need.
ESSENTIAL MINERALS FOUND IN WATER
1. Iron
2. Calcium
3. Copper
4. Zinc
5. Magnesium
6. Sodium
7. Fluoride