LIZARDO, KATE D.

BSN – 2G
09-04-23

I. WHAT IS;
A. Nutrition – it refers to the process by which an organism ingests, absorbs and
utilizes nutrients in order to support growth, development and overall health. It
involves the study of nutrients present in the food and how they interact with the
body.
B. Food – any substance consumed by organisms to provide energy, nourishment
and promote growth and health. It can be in the form of solid, liquid and even in
the form of semi-liquid preparations.
C. Nutrient – specific substance found in food that is essential for the body’s
growth, development, and maintenance of overall health. It includes
carbohydrates, proteins, fats, vitamins and minerals, and water.
D. Enzymes – proteins that facilitates chemical reactions in the body. They help
breakdown complex molecules into simpler form to enable absorption and
utilization of the body.
E. Hormones – chemical messengers produces by various glands in the body. They
regulate several physiological processes, including growth, metabolism,
reproduction and mood.
F. Nutritional Status – refers to the evaluation of an individual’s overall nutrition
and health based on their nutrient intake, absorption, and utilization. It assesses
factors such as weight, height, body composition, and the presence of nutrient
deficiencies or excess.
G. Optimum or Good Health – refers to a state where an individual consume a
balanced diet that meets their nutrient requirements. It ensures proper growth,
development, and maintenance of overall health, and reduces the risk of chronic
disease.
H. Malnutrition – a condition where an individual’s diet does not provide the
necessary nutrients for proper growth, development, and maintenance of health. It
can manifest as under nutrition, over nutrition or imbalanced nutrition.
I. Objectives of Nutritional Assessment-
a. Identifying individuals at risk of malnutrition or nutrient deficiencies.
b. Evaluating an individual’s current nutritional status.
c. Assessing dietary intake and nutrients requirements.
d. Detecting any nutritional imbalances or excesses.
e. Developing appropriate interventions and recommendations to improve
nutritional status.
f. Monitoring the effectiveness of interventions and determining the
progress an individual’s nutritional status over thee.
J. Methods of Evaluating Nutriture
 j.1 Dietary Survey- is a method used to collect data regarding an
individual’s dietary intake. Dietary surveys are conducted to assess
the nutritional status if individuals or populations, monitor changes
in dietary habits over time, identify dietary patterns and trends, and
inform public health policies and interventions related to nutrition.

j.2 Physical Methods of Anthropometric Assessment- involve

measuring and analyzing various physical dimensions and
characteristics of an individual’s body. This includes the height ,
body mass index (BMI), body composition, waist circumference,
hip circumference, and limb length.

j.3 Clinical Examination/ Assessment – involves physical

examination, medical history, and evaluation if signs and
symptoms related to nutrient deficiencies or excesses. It helps
identify clinical manifestations of nutritional problems.

j.4 Biochemical Assessment – this method involves analyzing

biological samples such as blood, urine, or hair to measure specific
nutrients or biomarkers. It helps assess nutrient status and identify
deficiencies or excesses.

K. Nutrition Education- process of providing individuals or communities with

knowledge and skills related to healthy eating and nutrition. The main goal of
nutrition education is to promote and support the adaptation of healthy dietary
habits foe maintaining good health and preventing diseases.
L. Classification of Nutrients
L.1.What are the 40 different kinds of nutrients in food
1. Glucose 21. Vitamin A
2. Fructose 22. Vitamin K
3. Sucrose 23. Calcium
4. Fiber 24. Iron
5. Vitamin A 25. Magnesium
6. Vitamin B1 26. Potassium
7 .Vitamin B2 27. Sodium
8. Vitamin B3 28. Zinc
9. Vitamin B5 29. Iodine
10. Vitamin B6 30. Phosphorus
11. Vitamin B7 31. Omega-3 fatty acids
12. Vitamin B9 32. Omega-6 fatty acids
13. Vitamin B12 33. Histidine
14. Vitamin C 34.
15. Vitamin D 35.
16. Alanine 36.
17. Glutamine 37.
 18. Glycine 38.
19. Lysine 39.
20. Leucine 40.

L.2 Define the 7 major classification of nutrients

L.2a. Carbohydrates- Including sugars, starches, and fiber.
L.2b. Protein- compromised of amino acids, which are
essential for growth and repair of tissue.
L.2c. Fats- Both saturated and unsaturated fats are
important source of energy and play various roles in the body.
L.2d. Vitamins- Essential organic compounds that aid in
metabolism, growth, and development.
L.2e Minerals- Inorganic substances required for body
functions and maintaining structural integrity.
L.2f Dietary Fibers-
L.2g Water- Vital for hydration and involved in almost
every process within the body.

M. Food Pyramid - is a visual representation of the recommended proportions of

various food groups in a healthy diet. It is used to guide individuals in making
balanced food choices and understanding the relative importance of different food
groups. The pyramid consists of sections representing different food groups, such
as fruits, vegetables, grains, protein sources, and fats, with portion sizes and
frequency of consumption indicated.
N. Nutrient Labeling - is a system used to provide information about the nutritional
content of packaged food products. It is typically presented on the food packaging
and includes information such as serving size, calories, and macronutrients.
O. Dietary Standard - refer to guidelines provided by regulatory bodies or health
organizations that outline the recommended intake of various nutrients and foods
for different populations. These standards are based on scientific research and aim
to promote optimal nutrition and prevent nutrient deficiencies or excessive intake.
Dietary standards can vary across countries and may be specific to certain age
groups or health conditions.
P. Recommended Dietary Allowance (RDA) - is a set of nutrient intake
recommendations developed by the Food and Nutrition Board of the National
Academics. RDAs are design to meet the nutritional needs of most healthy
individuals in a particular age and gender group. RDAs are established for various
nutrients and are sufficient to prevent deficiencies and maintain good health.
Q. Dietary Reference Intakes (DRIs) – are a set of nutrient intake
recommendations developed by the Food and Nutrition Board of the National
Academics. DRIs include the Recommended Dietary Allowance (RDAs),
Estimated Average Requirements (EARs), and Tolerable Upper Intake Levels
(ULs). These values are used to asses and plan diets for individuals or population
groups and take into account factors like age, gender, and life stage.