Nutrition  infants & children

- Science of how the body uses food - 2-3g/kg of the body weight
 adults
Food - 0.8-1g/kg of ideal body weight
- Substances that are taken into the body  during pregnancy
- 1.3-1.5g/kg
TYPES OF FOOD:  lactating
fruits vegetables - 2g/kg
meat & entrails eggs
fish grains Deficiency:
tubers poultry - general effects
nuts oilseed - loss of weight & debility, muscle wasting for adults
shellfish seaweeds - hypo-proteinemia & nutritional edema if severe
milk pulses - fatty liver
- kwashiorkor – protein deficiency
FOOD COMPONENTS - marasmus – energy deficiency
1. nutrients
2. non-nutrients Excess intake:
o phytochemicals - impairment in kidney functions, especially in
- from plants diabetic patients
- ex: beta-carotene, lutein, lycopene - a link bt. colon cancer & increased consumption
o additives
- added in food for enhancement of 2. CARBOHYDRATES
flavors
o preservatives Types:
- can be:  simple carbohydrates
acidulants – prevents growth of - monosaccharide – glucose, fructose, & galactose
microorganisms; ex: acetic & citric acids - disaccharides – sucrose, maltose, & lactose
antimicrobial – controls growth of  complex carbohydrates
microorganisms; ex: methyl, ethyl & - starch, glycogen, & fibers
sorbic acids
antioxidants – prevents food from Functions:
turning rancid; ex: ascorbic or vitamin c - main source of energy
- spare protein
MACRONUTRIENTS - used as flavoring & sweeting agents
1. PROTEIN - (fiber) promotes healthy intestinal function

Sources: FIBERS:
 animal protein  insoluble
- meat, eggs, fish, & milk - ex: cellulose & hemicellulose
- complete protein - maintenance of the peristaltic movement
- removal of waste products fr the intestinal tract
 plant protein
- present mainly in fresh fruits, vegetables & wheat
- peas, beans, & lentils
bran
- incomplete protein
 soluble
Functions: - ex: gum, pectin & some hemicellulose
- helps in the formation of both new & injured cells - fermented by bacteria in the colon to produce gases
- formation of enzymes, hormones, hemoglobin, & & volatile fatty acids
other essential compounds - slow gastric emptying & movement of chyme
- fluid balance - delay the absorption of glucose
- acid base balance - lower elevated blood cholesterol level
- may provide part of energy - best source are oats, fruits & legumes
- transport molecules
- contributing to immune functions Dietary sources:
1. plant sources
Recommended intake: - cereal grains (wheat & corn)
- refined products
 2. animal sources - source of energy
- only glycogen & lactose of milk - source of essential fatty acids
Recommended intake: - sources of fat soluble vitamins
- 60% of the total energy - protection of the body & organs
- maximum is about 4mg/kg/min (400g/day) - sense of satisfaction
- minimum is about 100g/day - provide flavor & texture to foods
- 20 to 35g of fiber daily
Recommended intake:
Deficiency: - about 30% of total calories in a balanced diet
- rare - limit cholesterol to about 300mg/day

Excess intake: Excessive intake:

- osmotic diarrhea - digestive disturbances
- GI tract disturbances - obesity
- hyperglycemia - risk of hyper-lipidemia & role in the development of
- without water can cause hard stool & even atherosclerosis
intestinal blockage - increased rate of cancer (colon, rectum, prostate0

Long run effects: Deficiency:

- obesity - may occur with severe diabetic or anorexia nervosa
- dental caries
- stress on patients with respiratory insufficiency 4. VITAMINS
- reduce absorption of minerals - organic compounds found in food
- essential in the growth, repair, & healthy
3. LIPIDS functioning of body tissues
Types: - a group of unrelated organic compounds
 fats & oils
- in form of triglycerides Types:
 fat soluble vitamins
the nature of the fat, whether solid or liquid, depends on - ADEK
the kind of fatty acid linked to the glycerol core  water soluble vitamins
- vitamin C & B vitamins
FATTY ACIDS:
 saturated Terms:
- mainly in animal fats & topical oils 1. precursor/provitamins – can be changed to active
- solid at room temp vitamins; carotenes & kryptoxanthin = vitamin A
 unsaturated 2. avitaminosis – lack of vitamins in its later stage; can
- present in plant oils lead to night blindness (xeropthalmia = abnormal
- liquid at room temp dryness of conjunctiva & cornea of the eye with
- can be: inflammation)
monounsaturated – olive & canola oils 3. hypervitaminosis – excessive accumulation of
polyunsaturated – corn, soybeans & safflower oils vitamins
4. vitamin malnutrition – too much/little intake of
Essential fatty acids: vitamins
- alpha-linolenic acid 5. quasivitamins – not really vitamins
- linoleic acid o inositol – carbs naturally found in the body
- should supply to 1-2% of total caloric intake that affects the way it h&les glucose;
improves anxiety
Dietary sources: o lipoic acid – essential for aerobic
 visible fat metabolism (body creates energy thru
- animal fats, butter, ghee, vegetable oils, & combustion of fats, proteins, & carbs in the
margarine presence of oxygen)
 invisible fat o ubiquinone – antioxidants
- hidden in whole milk, pastries, cookies, cake, o bioflavonoids – enhances the action of vit.
cheese, & crackers C; supports blood circulation; treat allergies
& other inflammatory situations
Functions: o L-carnitine – for weight loss (fat burner)
 6. antivitamins – interfere with the normal
functioning of the vitamins RIBOFLAVIN (B2)
o dicomerol – against vit K - helps the body produce energy from CHO, CHON, &
o avidin – against biotin fats
o tyalminase – against tyamine - helps breakdown protein, fats & carbs
o thiaminase – against thiamine - needed for the conversion of tryptophan to niacin
- helps maintain the body’s energy supply
Protecting vitamins fr. cooking processes: - absorbs or activates iron, folic acid, b1, b3, b6
- cut fruits into serving bites only when they are - supports normal vision
about to be eaten
- storing cut up foods Source:
- not overcooking yeast, extract spreads, liver, dried herbs, spices & peppers,
- avoid prolonged storage almonds, roasted beans, cheese, wheat bran, fish, sesame
- using minimal water in cooking vegetables seeds, sun-dried tomatoes

Absorption of vitamins inhibited by medication/foods: Deficiency:

 B1 – alcohol, sulphur, antacids, tea, coffee, red 1. ariboflavinosis – mouth sore; tissue changes
cabbage, water 2. seborrheic dermatitis – scaly, greasy skin, & d&ruff
 B2 – oral contraceptive pill, alcohol, 3. eye irritation
antidepressants, some tranquillizers 4. photophobia
 Niacin – Sulphur & alcohol 5. glossitis – inflammation of the tongue
 Pantothenic Acid – caffeine, sulphur, & alcohol 6. cheilosis – cracking of the corners of the mouth
 B6 – some antibiotics, alcohol
 B12 – antacids, laxatives, anticonvulsants NIACIN (B3)
 Folate – antibiotics, alcohol, contraceptive pills, - aka nicotinic acid, nicotinamide, niacinamide
aspirin - helps the body release energy
 C – analgesics - help lower cholesterol
 Biotin – Sulphur - ease arthritis
- boost brain function
 ADEK – alcohol, mineral oil, laxatives, senekot
- for healthy skin
- maintain normal activity
THIAMINE (B1)
- daily intake: 16mg for male, 14mg for female
- present in all nutritious foods in moderate amounts
- plays a key role in nerve, muscle & heart function
Source:
- essential for glucose metabolism
fish, chicken, turkey, pork, liver, peanuts, beef, mushrooms,
green peas, sunflower seeds, avocado
Source:
beans, dried nuts, seeds, pork, beef & tuna
Deficiency:
1. anorexia
Deficiency:
2. indigestion
1. loss of appetite
3. skin changes – dark scaly patches
2. weakness
4. pellagra – dermatitis, dementia, diarrhea, death
3. easy fatigability
5. convulsions
4. indigestion
6. glossitis
5. severe constipation
7. angular stomatitis – cheilos perleche
6. gastric atony
7. poor reflexes & irritability
Excess:
8. retarded growth
1. skin rashes
9. numbness of extremities
2. dry skin
10. beri-beri – inflammation of the nerve & heart failure
3. liver damage
4. elevated blood sugar levels
Excess:
5. type 2 diabetes
1. nausea
6. increased risk of birth defects
2. anorexia
3. lethargy
Health effects:
4. ataxia – lack of voluntary coordination of muscle
1. protect against heart disease
movements
2. regulation of blood sugar & insulin dependence
 3. reduced cancer risk 3. impaired memory
4. slow progression of AIDS 4. irritability
5. headaches
BIOTIN (Vit H) 6. numbness
- helps the body turn food into energy 7. damage to nerves
- required in the making of fatty acids, amino acids, & 8. difficulty in walking
purine 9. weakness
- needed for the formation of glycogen in muscle &
liver FOLIC ACID (B9)
- water-soluble - aka folate, folacin, pteroylglutamic acid
- important for the health of hair, skin, & nails - makes RBCs & iron work
- helps during pregnancy & breast feeding
Source:
Source: beans, lentils, spinach, asparagus, lettuce, avocado,
whole milk, liver, egg yolk, few veggies, yeast & organ meat broccoli, tropical fruits, oranges, bread

No known deficiency & toxic effects. Deficiency:

1. megaloblastic anemia – rbc is lower than normal
PANTOTHENIC ACID (B5) 2. glossitis
- necessary in making blood cells 3. heart burn
4. diarrhea/constipation
Source: 5. mental confusion/fainting
liver, bran, sunflower seeds, whey powder, mushrooms,
caviar, cheese, sun-dried tomatoes, fish, avocados CYANOCOBALAMINE (B12)
- helps in growth, self-production, blood formation,
Deficiency: protein & tissue synthesis
1. irritability - used to treat pernicious anemia – inability to absorb
2. numbness B12 to make healthy RBC
3. fatigue
4. muscle cramps Source:
5. weakness shellfish, liver, fish, crustaceans, fortified soy products &
6. paresthesia – abnormal dermal sensations cereals, red meat, low fat dairy, cheese, eggs
7. apathy
8. hypoglycemia Deficiency:
1. anemia
Overdose is rare. 2. fatigue
3. slight depression
PYRIDOXINE (B6) 4. permanent damage to the brain & CNS (long term)
- aka pyridoxal, pyridoxamine
- treats nerve disorder such as peripheral neuropathy No reported symptoms for excess intake.
- maintain the health of nerves, skin, & RBCs
ASCORBIC ACID (Vit C)
Source: - daily intake: 75mg for women, 90mg for men
bran, dried herbs & spices, pistachios, garlic, liver, fish, - involved in the repair of tissue & enzymatic
sunflower & sesame seeds, pork tenderloin, molasses, production of certain neurotransmitters
hazelnuts
Source:
Deficiency: red & green hot chili peppers, guavas, bell peppers, fresh
1. dermatitis herbs, dark leafy green vegetables, broccoli, cauliflower,
2. depression kiwi fruits, papaya, oranges, strawberries
3. confusion
4. convulsions Functions:
5. anemia - needed in the formation & maintenance of
intracellular cementing
Excess: - converts folic acid to its active form
1. bloating - healing of wounds & bone fractures
2. depression
 - prevents megaloblastic anemia & pinpoint liver, red pepper, sweet potatoes, carrots, dark leafy greens,
hemorrhages butternut squash, dried herbs, lettuce, dried apricots,
- building of body resistance cantaloupe
- production of steroid hormone
- improves iron absorption Deficiency:
- brain metabolism 1. hypervitaminosis A
- antioxidant 2. night blindness
3. xeropthalmia
Benefits: 4. xerosis
1. strong antioxidant reduces chronic diseases 5. cessation of bone growth
2. help battle high blood pressure 6. painful joints
3. lowers heart disease risk factors 7. tendency for tooth decay
4. reduce blood uric acid & help prevent gout attack 8. diarrhea
5. prevent iron deficiency 9. kidney stones
6. boost immunity 10. impaired growth
7. protect memory & thinking
Excess:
Deficiency: 1. RBC breakage
1. scurvy – ulceration of the gums & loss of teeth 2. nosebleeds
2. tendency to bruise easily 3. bone pain
3. anemia 4. growth retardation
4. failure of wounds to heal 5. nausea & vomiting
5. bone fragility 6. abdominal cramps
6. joint pain 7. weight loss
7. frequent infections 8. dry skin
8. Moeller Barlow Disease – infantile scurvy 9. rashes
10. loss of hair
Excess:
1. headache Vitamin D (Calciferol)
2. fatigue - aka ergocalciferol, cholecalciferol, dihydroxy vit D,
3. insomnia sunshine vitamin
FAT SOLUBLE VITAMINS - absorption of calcium & phosphorus
- normal growth & development
Vitamin A (Retinol) - produced by the body as response to sun exposure
- aka retinoic acid - can also be consumed in food or supplements
- group of nutritional organic compounds that - can be synthesized by our body when sunlight hit
includes retinol, retinoic acid, retinal, and several our skin
provitamin A carotenoids - help maintain strong bone
- important for growth & development
- maintenance of immune system & good vision Source:
- important for reproduction cod liver oil, fish, fortified cereals, oysters, caviar, fortified
soy products, salami, ham, sausages, fortified dairy
Recommended intake: products, eggs, mushrooms
900mcg – men
700mcg – women Deficiency:
1. tetany – intermittent muscular spasms caused by
Forms: malfunction of the parathyroid glands & a
a. preformed vit. A – retinol and its esterified form = consequent deficiency of calcium
retinyl ester; animal sources including dairy 2. rickets – skeletal disorder caused by lack of vit D,
products, fish, meat, & especially liver calcium and phosphate
b. provitamin A – precursor carotene; pigment found 3. delayed dentition & closing of fontanel
in green & yellow plants that body converts into Vit. 4. osteomalacia – softening of the bone
A
Excess:
Source: 1. nausea
2. diarrhea
3. polyuria
 4. weight loss Deficiency:
5. demineralization of bones 1. bleeding tendencies
6. renal damage & uremia – having high levels of urea 2. hemorrhagic disease in newborn
(nitrogenous breakdown product of protein
metabolism) in the blood Excess:
7. hypercalcemia 1. hemolytic anemia – RBC are destroyed faster than
they can be made
Vitamin E (Tocopherol) 2. severe jaundice
- antioxidant functions 3. vomiting
- helps sustain tissue integrity 4. albuminuria – sign of kidney disease; too much
- acts as an antioxidant that maybe effective at albumin (protein found in the blood) in the urine
reducing UV damage in the skin 5. kernicterus – preventable brain damage that can
- help protect cell from damage caused by free happen in newborns with jaundice due to
radical (compounds formed through the conversion accumulation of bile pigments in the gray matter of
of foods we eat into energy) CNS
MINERALS
Source: - 21 minerals
tofu, spinach, nuts, sunflower seeds, avocados, shellfish, - naturally occurring inorganic substances with a
fish, plant oils, broccoli, squash, & pumpkin definite & predictable chemical composition &
physical properties
Deficiency:
1. disorientation Calcium
2. weakness, difficulty in walking - development of bones & teeth
3. vision problem - transmission of nerve impulses
- muscle contraction
Excess: - permeability of cell membrane
1. general discomfort - catalyze thrombin formation/blood clotting
2. nausea - maintenance of normal heart rhythm
3. headache
4. bleeding Recommended Intake:
5. fatigue 100mg/day
Over 50: 1,200mg/day
*People who take blood thinners should not take Vit E 500mg/day as food supplement
supplements like heparin & warfarin
*Calcium dietary supplements can interfere with certain
Vitamin K medicines
- maintenance of prothrombin level in blood plasma 1. reduce the absorption of these drugs when taken:
- formation of protein that binds calcium in the bones  Bisphosphonates (treat osteoporosis)
- required for complete synthesis of certain proteins  Antibiotics – fluoroquinolone & tetracycline families
that are needed for blood coagulation  Levothyroxine – treat low thyroid activity
 Phenytoin – anticonvulsant
Series: 2. diuretics
- phylloquinone – vit. K1 series; found in cabbage,  Thiazide-type diuretics – reduce calcium secretion
spinach, and other leafy green veggies; essential for by the kidney which in turn can raise blood calcium
blood clotting process too high; controls high BP; inhibits reabsorption of
- menaquinone – vit. K2 series; compound produced sodium & chloride
by bacteria in the large intestine; essential for  Loop- acting diuretics – Lasix and bumex
coagulation 3.
- menadione – vit. K3 series; synthetic yellow  Antacids containing aluminum or magnesium –
compound related to menoquinone used to treat increase calcium loss in the urine
hemorrhage 4.
 Mineral oil & stimulant laxatives – reduce calcium
Source: absorption
herbs, dark leafy greens, spring onions, brussel sprouts, 5.
broccoli, chili powder, curry, asparagus, cabbage, pickled  Glucocorticoids – can cause calcium depletion and
cucumber, prunes eventually osteoporosis when people use them for
months at a time
 *Alkalosis results when there is an excessive loss of chloride
Source: ions from the gastric secretions during continued vomiting,
milk, cheese, ice cream, broccoli, oysters, shrimps, salmon, diarrhea, or tube drainage
clams, sardines, tofu, dried fruit, various food fortified with
calcium Deficiency:
1. growth failure in children
Deficiency: 2. muscle cramps
1. rickets – skeletal disorder caused by lack of vit D, 3. mental apathy
calcium and phosphate 4. anorexia
2. osteoporosis – porous bone; density & quality of
bones are reduced Excess:
3. osteomalacia – softening of the bones caused by 1. pulmonary edema – breathing high level of chlorine
impaired bone metabolism causes fluid build-up in the lungs
4. stunted growth
5. fragile bones Potassium
6. tetany - also an electrolyte
- helps muscles work including heartbeat & breathing
Excess: - carbs and protein metabolism
1. stone formation in the kidneys
2. hypercalcemia Sources:
meats, milk, raw and dried fruits, dark green vegetables,
Phosphorus grains, legumes
- formation of bones & teeth
- plays an important role in how the body uses carbs Deficiency:
& fats 1. muscle weakness
- needed for the body to make protein for growth, 2. arrhythmias
maintenance and repair of cells and tissues 3. hypokalemia
- buffer salts 4. numbness
- maintain fluid and electrolyte 5. confusion
- naturally found in protein-rich foods
Excess:
Source: 1. hyperkalemia
all animal tissues, whole grain cereals, legumes 2. weakening of heart action
3. mental confusion
Deficiency: 4. poor respiration
1. rickets 5. numbness of extremities
2. stunted growth
3. poor bone mineralization Magnesium
4. seizures - cellular metabolism
- regulates blood phosphorus
Excess: *very rare - promote conduction of nerve impulses and allow
1. diarrhea normal muscle to contract
2. rickets - increase the stability of calcium in the tooth enamel
3. hardening of the organs and soft tissues
4. affect the body’s ability to effectively use other Source:
minerals nuts, legumes, whole grains, green plants, seafood,
chocolate, cocoa, milk
Chloride
- transmits nerve impulses Deficiency:
- regular fluid in and out of cell 1. hypomagnesemic tetany
- acid base balance of body fluids
- maintain fluid and electrolytes Toxicity:
1. hypotension
Source: 2. arrhythmia/cardiac arrest
salt, seaweeds, tomatoes, lettuce, celery, olives 3. ECG changes
4. decreased tendon reflexes
5. coma