as to Function:

Nutrition and Diet Therapy Nutrients form tissues in the body and body building. These
by :Ruth Roth and Carolynn Townsend furnish heat and energy such as fats, carbohydrates and
protein.
Nutrition and Diet Therapy
Section 1 as to Chemical properties:
Fundamentals of Nutrition Nutrients as either organic or inorganic
Chapter 1
The Relationship of Food and Health Nutrients
Objectives Organic
▪ Know the nutrition concepts Contains carbon, hydrogen, oxygen
▪ Name the six classes of nutrients and their primary Carbon is found in all living things
functions Example: carbohydrates, fats, proteins, vitamins
▪ Recognize common characteristics of well-nourished Inorganic
people In simplest form when ingested
Objectives Function: regulate body processes
▪ Recognize symptoms of malnutrition Example: water, minerals
▪ Describe ways in which food and health are related
▪ List the four basic steps in nutrition assessment Nutrients
Nutrition as to Essentiality
= is the science that interprets the interaction of nutrients and Significant contribution to the body’s psychological
other substances in food in relation to maintenance, growth, functioning
reproduction, health and disease of an organism. It as to Concentration
includes food intake, absorption, assimilation, biosynthesis, Needed in large amounts than other
catabolism and excretion.(Wikepedia)
Nutrition What are the requirements for essential nutrients?
The science of foods and the nutrients and other substances Age
they contain, and of their actions within the body (including Sex
ingestion,digestion,absorption,transport, Growth status
metabolism and excretion). (Whitney,2002) Body size
Nutrition Genetic traits
The study of foods and health.(Brown,2012) Disease states
Basic functions: Pregnancy
1.The recognition of the role in preventing diseases or Breastfeeding
illnesses; Illnesses
2.The concern for adapting food patterns of individuals to their Drug/medication use
nutritional needs within the framework of their cultural, Exposure to environmental contaminants
economic and psychological situation and style;
3.The awareness of the need in specified disease states to Nonessential Nutrients
modify nutritional factors for therapeutic purpose. Are present in food and used by the body, but they are not
Nutrients required parts of our diet because we can produce them
Chemical substances necessary for life ourselves.
Provide energy Cholesterol (LDL & HDL)
Build and repair tissue Creatine (nitrogenous organic acid),(vertebrae& muscles-
Regulate body processes ATP),(human blood 1%,brain 0.14%,muscles.30%,testes.18%
,liver and kidney 0.01%)
Glucose (simple sugar)

Units of measure commonly employed in nutrition

1 egg = 50 grams or 1 ¾oz;
212 milligrams(0.2 grams) of cholesterol in yolk
Guidelines:
USDA Food Guide
- MyPlate icon shows the five food groups:
Fruits,Veges,Grains,Protein and Diary.
- Emphasizes the importance of an overall healthy
eating pattern
Food labels
To provide consistent nutrition information
Health claims
Serving sizes
For Filipinos: 2012 Nutritional Guidelines
Dietary Reference Intake ( DRIs)
This is the general term used for the new nutrient intake
standards for healthy people.
Recommended Dietary Allowances(RDAs)
These are levels of essential nutrient intake judged to be
adequate to meet the known nutrient needs of practically all
healthy persons while decreasing the risk of certain chronic
disease.
Adequate Intakes (AIs)
These are tentative RDAs. Are based on less conclusive
scientific information than are the RDAs.
Estimated Average Requirements (EARs)
Nutrient intake values that are estimated to meet the req.of half
the healthy individuals in a group.
Tolerable Upper Levels of Intake (Uls)
Are upper limits of nutrient intake compatible with health. Do
not reflect desired levels of intake rather, they present total
daily levels of nutrient intake from food, fortified foods and
supplements that should be exceeded.
Food exchange list
Refers to the food items on each list which may be substituted
with any other food item on the same list.
Nutrition Concept 1
Food is a basic need of humans
Food security = have access at all times.
Food insecurity = exists whenever the availability of safe,
nutritious foods or in socially acceptable ways.
Nutrition Concept 2
Foods provide energy(calories), nutrients and other
substances needed for growth and health.
Calorie = a unit of measure of the amount of energy in
food/standard unit in measuring heat.
= by-products when carbohydrates, proteins and fats are
oxidized
1 kcalorie is the heat energy required to raise a temperature of
1 kilogram of water 1 degree centigrade
Fuel factor of carbohydrate = 4 cal/gram
Fuel factor of fat = 9 cal/gram
Fuel factor of protein = 4 cal/gram
A total calorie content(total energy)
available from food can be measured by
means of a device called a bomb calorimeter
Food energy is measured in kilocalories
1000 calories = 1 kilocalorie
The joule = is the measure of energy in the metric system.
= the decimal measuring system based on the meter, liter,
and gram as units of length, capacity, and weight or mass.
1 calorie (kcalorie) = 4.184 joule (kilojoules)
Calculation of Food Value
The energy value of tbsp. of sugar (15 grams) is approximately
60 calories (15x4).
Most foods, however, are complex and contain CHO, fat and
CHON.
Ex: 12 grams CHO x 4 cal/gm = 48 kcal
8 grams CHON x 4 cal/gm = 32 kcal
10 grams Fat x 9 cal/gm = 90 kcal
Total = 170 kcal
By percentage: 90 fat kcal / 170 kcal = 0.529 or 0.53 or 53%
Nutrients= are chemical substances present in food that are
used by the body to sustain growth and health.
Six classes
Carbohydrates
Fats (lipids)
Proteins
Vitamins
Minerals
Water
Carbohydrates
Consist of a single sugar molecule,or multiple
molecules in various forms.
Provides major source of energy. The Six Essential Nutrients and Their Functions
Simple sugars – are the most basic types of CHO. Glucose .
(blood sugars),sucrose(table sugars)lactose(milk sugars) Nutritional Concept 3
Starches – are complex CHO consisting primarily of Health problems related to nutrition originate within cells.
long, interlocking chains of glucose units. Nutritional Concept 4
Dietary fiber – complex CHO found principally in plant Poor nutrition can result from both inadequate and excessive
cell walls. Cannot be broken down by human digestive levels of nutrient intake.
enzymes.
Examples: cereal grains, vegetables, fruits, nuts, and sugars Nutritional Concept 5
Humans have adaptive mechanisms for managing fluctuations
Fats (lipids) in nutrient intake.
Soluble in fat, not water. Provides energy &
highest kilocalorie value. Assess your partner for signs of good nutrition.
Saturated fats – animal products(meat,butter,cheese,palm Identify common characteristics associated with good nutrition
and coconut oils) exhibited in your partner.
Unsaturated fats –plant products (vegetableoil,nuts,seeds,fish) Stop and Share
Essentially fatty acids – are two specific types of unsaturated ▪ Shiny hair
fats that are required in the diet. ▪ Clear skin
Trans fat – present in hydrogenated oil, margarine, shortening, ▪ Clear eyes
pastries and some cooking oils that increase the risk ▪ Erect posture
of heart disease. ▪ Alert expressions
Cholesterol – is a fat-soluble, colorless liquid primarily found in ▪ Firm flesh on well-developed bone structures
animals.It can be manufactured by the liver. ▪ Pink gums and well-developed teeth
Sources of fat: meats, milk, cream, butter, cheese, egg yolks, ▪ Normal weight for height
oils, nuts
Nutritional Concept 6
Protein Malnutrition can result from poor diets and from disease states,
Amino acids from which CHON are made. genetic factors, or combinations of these factors.
Builds and repairs body tissues Malnutrition means “poor” nutrition and results from both
Provides energy inadequate and excessive availability of calories and nutrients
Only one of the six nutrients that contains nitrogen in the body.
Sources of protein: meats, fish, poultry, eggs, milk, cheese, Overnutrition
corn, grains, nuts, and seeds Excess energy or nutrient intake
Undernutrition
Vitamins Deficient energy or nutrient intake
Organic compounds that perform specific functions in the Overnutrition is a larger problem in the United States than
body. Regulate body processes. undernutrition.
Examples: vitamins A, B, C, D, E and K
Identify at least 5 signs of malnutrition present in this child.
Minerals Stop and Share
Inorganic compounds that make up the “ash” that remains ▪ Poor quality hair
when food is completely burned. 15 minerals in the diet. ▪ Mottled complexion
Regulate body processes. ▪ Dull expression
Examples: calcium, phosphorus, potassium, sodium, chloride,
iron, magnesium, zinc
▪ Spindly arms and legs
Water ▪ Bloated abdomen
Major constituent of all living cells.
Composed of hydrogen and oxygen. Nutrition Concept 7
 Some groups of people are at higher risk of becoming Upper arm measurement
inadequately nourished than others. Skinfold
Pregnant women, infants, growing children, frail elderly and Anthropometric Measurements
those recovering from illness. Anthropometric Measurements
Clinical Examination
Nutritional Concept 8
Poor nutrition can influence the development of certain chronic Biochemical Tests
diseases. Serum albumin level
Faulty diets play important roles in the development of Measures main protein in blood
Relation of Food to Health Determines protein status

Cumulative Serum transferrin level

Excess nutrients over time Indicates iron-carrying protein in blood
Examples: atherosclerosis, obesity, hypertension, diabetes,  indicates iron stores low
gallbladder disease, some cancers  indicates body lacks protein

Deficiencies Blood urea nitrogen (BUN)

Nutrients lacking for extended period may indicate renal failure, insufficient renal blood supply, or
Examples: iron deficiency, beriberi, scurvy, osteomalacia, blockage of the urinary tract
osteoporosis, rickets, goiter
Serum creatinine
Deficiency Diseases with nutrients lacking indicates amount of creatinine in blood used to evaluate renal
Iron-deficiency anemia -iron function
Beriberi- Thiamin
Night blindness- Vitamin A Creatinine excretion
Goiter-Iodine indicates amount of creatinine excreted in urine over a 24-hour
Kwashiorkor-Protein period used in estimating body muscle mass
Marasmus –All nutrients muscle mass depleted, as in malnutrition; level will be low
Pellagra-Niacin
Rickets-Calcium and Vit D Other tests
Scurvy-Vitamin C Hemoglobin (Hgb)
Xerophthalmia –Vitamin A Hematocrit (Hct)
(blindness) Red blood cells (RBCs)
White blood cells (WBCs)
Nutrition Concept 9 Lipid profile (high & low-density lipoprotein, serum
Adequacy, variety, and balance are key characteristics of a triglycerides)
healthful diet. Urinalysis
*Diets that promote growth , development , and the
maintenance of health provide. Dietary/Social History
* MyPyramid Evaluation of food habits.
24-hour recall: Client interviewed by the dietitian and asked to
give types, amounts, and preparation of all foods eaten in past
24 hours

Nutritional Assessment Food diary: written record of all food and drink ingested in a
Anthropometric Measurements specified period
Height Computer diet analysis to determine nutrient deficiencies or
Weight toxicities
Head circumference (children)
Social history
Consideration of financial resources to obtain needed food,
and properly store and cook food

Food-drug interactions that can lead to malnutrition

Nutritional Concept 10
There are no “good” or “bad” foods.

Thank you and enjoy on learning! ☺