Nutrition and Dietetics Nutrition

 is the study of food and how the body makes

Introduction (Lecture) use of it.
INTRODUCTION: “The way people eat” Function of Nutrition:
Factors Influencing Food Habits  Is to maintain life by allowing one to grow
and be in a state of optimum health.
1. Biological determinants
 The following are reasons why nutritional
2. Economic determinants
science is applied to nursing care:
3. Physical determinants
 The recognition of the role of nutrition in
4. Social determinants
preventing diseases and illnesses.
5. Psychological determinants
 The concern of adapting food patterns of
6. Attitudes, beliefs, and knowledge about food.
individuals to their nutritional needs within
the framework of their cultural, economic
Why do we prefer certain foods? and psychological situation and style.
 The awareness of the need in specified
Positive: disease states to modify nutritional factors for
therapeutic purpose.
 Because we associate it with happiness.
 Family gatherings
 Eat out with friends
 As kids we always ask for “pasalubong” Definition of Terms:
Negative: Good Nutrition: [optimum] body has adequate
supply of essential nutrients for growth and
 We associate it with punishment. maintenance of body functions.
 Forcing us food we don’t like Poor Nutrition: a state of inadequate or excess
 Allergic rxn nutritional intake. [common to people living in
 Stomachache/diarrhea poverty]
 When we are ill Nutrition: are chemical substances found in food
performing diverse roles in the body namely, to
provide heat and energy, to build and repair body
tissues, and to regulate body processes.
Food Opinion vs Food Preference

What is food opinion?

Classification of Nutrients:
 Are set of ideas or concepts held by a person
regarding a certain food. As to Function: nutrients from tissues in the body
 These are afflicted or influenced by culture and and body building. These furnish heat and energy
vary from region to region. such as fats, carbohydrates, and protein.
As to Chemical Properties: nutrients are classified
as either organic or inorganic.
 Example of Food opinion:
 Organic: protein, lipids, carbohydrates,
and vitamins.
 Inorganic: water and minerals.

As to Essentiality: this refers to the significant

distribution to the body’s physiological
functioning.
As to Concentration: some nutrients are needed
in large amounts than others.

What is food preference?

 Are evaluative attitudes that people express

towards food.
 highly influenced by taste.
Food

 FOOD is anything which when taken and digested

nourishes the body.
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  It is a vital need without which man cannot live.  Poverty
 Foods are also culturally acceptable substances that  Ignorance
supply heat and energy, repair body tissues and  Poor food habits
regulate body processes.  Limited food supply
 Distribution of food
 Cultural taboos
Qualities of a Good Food:

 Nourishing Secondary Factor:

 Has satiety value  Include all conditions within the body that reduce
 Prepared safely. the ultimate supply of nutrients to the cells after the
 Palatable food goes beyond the mouth.
 Within economic contact

Classification of food: Three Parts of Prevention

 Whole Food – fresh foods; unprocessed. Primary Prevention:

 Processed Food – manufactured foods; ready to
cook.
 Convenience Food – those that have been prepared
partly or largely by the manufacturer to save us
from making it.
 Fast Food – those that are prepared quickly on a
large scale and retail outlets and specializes on a
Secondary Prevention:
few foods instead of larger menu.
 Junk Foods – ready made foods in vending
machines.
 Frozen Foods – food subjected to freezing process.
[0°F or -18* C]
 Focus on health promotion.
1. Conducting nutrition classes
2. Modifying menus and offering low fat
alternatives
3. Offering veggies and fresh fruits in
cafeterias.
 Focuses on risk reduction.
1. Screening on potential diseases
2. Nutritional counselling for people at risk
for cardiovascular diseases and diabetes
3. immunizations

Basic Concepts of Nutrition: Tertiary Prevention:

 Focus on disease treatment and rehabilitation.
1. Adequate nutrition is essential to good health. 1. Physical rehabilitation for the stroke
2. The nutrient in our body is in dynamic equilibrium. patient
3. Dietary intake and nutrient need should be 2. Cardiac rehabilitation for cardiac patient
individualized. 3. Diabetes education classes for patient with
4. Human requirements are known for some and have newly diagnosed type 1 or type2 DM
to be determined as yet for others.
5. An adequate diet is the foundation of good
nutrition.
6. The physiological function of foods is from
nutrients.
7. Malnutrition is brought about by faulty diets and/or
by conditioning factors like hereditary, infections,
ingestion of certain drugs and parasitism.
8. Need for Nutrition education.

Factors influencing Food habits:

Primary Factor:
 Faulty diet - lacking nutrient intake in
quantity and quality.

 Factors of a Faulty Diet:

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