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 Water
Consist of a single sugar molecule,or multiple Major constituent of all living cells.
molecules in various forms. Composed of hydrogen and oxygen.
Provides major source of energy.
Simple sugars – are the most basic types of CHO. Glucose The Six Essential Nutrients and Their Functions
(blood sugars),sucrose(table sugars)lactose(milk sugars) .
Starches – are complex CHO consisting primarily of Nutritional Concept 3
long, interlocking chains of glucose units. Health problems related to nutrition originate within cells.
Dietary fiber – complex CHO found principally in plant Nutritional Concept 4
cell walls. Cannot be broken down by human digestive Poor nutrition can result from both inadequate and excessive
enzymes. levels of nutrient intake.
Examples: cereal grains, vegetables, fruits, nuts, and sugars
Nutritional Concept 5
Fats (lipids) Humans have adaptive mechanisms for managing fluctuations
Soluble in fat, not water. Provides energy & in nutrient intake.
highest kilocalorie value.
Saturated fats – animal products(meat,butter,cheese,palm Assess your partner for signs of good nutrition.
and coconut oils) Identify common characteristics associated with good nutrition
Unsaturated fats –plant products (vegetableoil,nuts,seeds,fish) exhibited in your partner.
Essentially fatty acids – are two specific types of unsaturated Stop and Share
fats that are required in the diet.  Shiny hair
Trans fat – present in hydrogenated oil, margarine, shortening,  Clear skin
pastries and some cooking oils that increase the risk  Clear eyes
of heart disease.  Erect posture
Cholesterol – is a fat-soluble, colorless liquid primarily found in  Alert expressions
animals.It can be manufactured by the liver.  Firm flesh on well-developed bone structures
Sources of fat: meats, milk, cream, butter, cheese, egg yolks,  Pink gums and well-developed teeth
oils, nuts  Normal weight for height

Protein Nutritional Concept 6

Amino acids from which CHON are made. Malnutrition can result from poor diets and from disease states,
Builds and repairs body tissues genetic factors, or combinations of these factors.
Provides energy Malnutrition means “poor” nutrition and results from both
Only one of the six nutrients that contains nitrogen inadequate and excessive availability of calories and nutrients
Sources of protein: meats, fish, poultry, eggs, milk, cheese, in the body.
corn, grains, nuts, and seeds Overnutrition
Excess energy or nutrient intake
Vitamins Undernutrition
Organic compounds that perform specific functions in the Deficient energy or nutrient intake
body. Regulate body processes. Overnutrition is a larger problem in the United States than
Examples: vitamins A, B, C, D, E and K undernutrition.

Minerals Identify at least 5 signs of malnutrition present in this child.

Inorganic compounds that make up the “ash” that remains Stop and Share
when food is completely burned. 15 minerals in the diet.  Poor quality hair
Regulate body processes.  Mottled complexion
Examples: calcium, phosphorus, potassium, sodium, chloride,  Dull expression
iron, magnesium, zinc
  Spindly arms and legs Nutritional Assessment
 Bloated abdomen Anthropometric Measurements
Height
Nutrition Concept 7 Weight
Some groups of people are at higher risk of becoming Head circumference (children)
inadequately nourished than others. Upper arm measurement
Pregnant women, infants, growing children, frail elderly and Skinfold
those recovering from illness. Anthropometric Measurements
Anthropometric Measurements
Nutritional Concept 8 Clinical Examination
Poor nutrition can influence the development of certain chronic
diseases. Biochemical Tests
Faulty diets play important roles in the development of Serum albumin level
Relation of Food to Health Measures main protein in blood
Determines protein status
Cumulative
Excess nutrients over time Serum transferrin level
Examples: atherosclerosis, obesity, hypertension, diabetes, Indicates iron-carrying protein in blood
gallbladder disease, some cancers indicates iron stores low
¯ indicates body lacks protein
Deficiencies
Nutrients lacking for extended period Blood urea nitrogen (BUN)
Examples: iron deficiency, beriberi, scurvy, osteomalacia, may indicate renal failure, insufficient renal blood supply, or
osteoporosis, rickets, goiter blockage of the urinary tract

Deficiency Diseases with nutrients lacking Serum creatinine

Iron-deficiency anemia -iron indicates amount of creatinine in blood used to evaluate renal
Beriberi- Thiamin function
Night blindness- Vitamin A
Goiter-Iodine Creatinine excretion
Kwashiorkor-Protein indicates amount of creatinine excreted in urine over a 24-hour
Marasmus –All nutrients period used in estimating body muscle mass
Pellagra-Niacin muscle mass depleted, as in malnutrition; level will be low
Rickets-Calcium and Vit D
Scurvy-Vitamin C Other tests
Xerophthalmia –Vitamin A Hemoglobin (Hgb)
(blindness) Hematocrit (Hct)
Red blood cells (RBCs)
Nutrition Concept 9 White blood cells (WBCs)
Adequacy, variety, and balance are key characteristics of a Lipid profile (high & low-density lipoprotein, serum
healthful diet. triglycerides)
*Diets that promote growth , development , and the Urinalysis
maintenance of health provide.
* MyPyramid Dietary/Social History
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
Food diary: written record of all food and drink ingested in a
specified period
Computer diet analysis to determine nutrient deficiencies or
toxicities

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! 