Nutrition

Nutrition and Dietetics ➢ is the study of food and how the body
makes use of it.
Introduction (Lecture) Function of Nutrition:
INTRODUCTION: “The way people eat” ➢ Is to maintain life by allowing one to
grow and be in a state of optimum
Factors Influencing Food Habits
health.
1. Biological determinants ➢ The following are reasons why
2. Economic determinants nutritional science is applied to nursing
3. Physical determinants care:
4. Social determinants ➢ The recognition of the role of nutrition
5. Psychological determinants in preventing diseases and illnesses.
6. Attitudes, beliefs, and knowledge about food. ➢ The concern of adapting food patterns of
individuals to their nutritional needs
within the framework of their cultural,
Why do we prefer certain foods? economic and psychological situation
Positive: and style.
➢ The awareness of the need in specified
• Because we associate it with happiness. disease states to modify nutritional
• Family gatherings factors for therapeutic purpose.
• Eat out with friends
• As kids we always ask for “pasalubong”

Negative: Definition of Terms:

Good Nutrition: [optimum] body has adequate

• We associate it with punishment.
supply of essential nutrients for growth and
• Forcing us food we don’t like maintenance of body functions.
• Allergic rxn Poor Nutrition: a state of inadequate or excess
• Stomachache/diarrhea nutritional intake. [common to people living
• When we are ill in poverty]
Nutrition: are chemical substances found in
food performing diverse roles in the body
namely, to provide heat and energy, to build
Food Opinion vs Food Preference and repair body tissues, and to regulate body
processes.
What is food opinion?

➢ Are set of ideas or concepts held by a person

regarding a certain food.
➢ These are afflicted or influenced by culture
and vary from region to region.
▪ Example of Food opinion:
Classification of Nutrients:
As to Function: nutrients from tissues in the
body and body building. These furnish heat
and energy such as fats, carbohydrates, and
protein.
As to Chemical Properties: nutrients are
classified as either organic or inorganic.
✓ 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.
What is food preference?
As to Concentration: some nutrients are
➢ Are evaluative attitudes that people needed in large amounts than others.
express towards food.
➢ highly influenced by taste.

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 Food
• FOOD is anything which when taken and Primary Factor:
digested nourishes the body.
• It is a vital need without which man cannot
live.
• Foods are also culturally acceptable substances
that supply heat and energy, repair body
tissues and regulate body processes.
Qualities of a Good Food:
• Nourishing
• Has satiety value
Secondary Factor:
• Prepared safely.
• Palatable
• Within economic contact
Classification of food:
• Whole Food – fresh foods; unprocessed.
• Processed Food – manufactured foods; ready Primary Prevention:
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 few foods instead of larger menu.
• Junk Foods – ready made foods in vending Secondary Prevention:
machines.
• Frozen Foods – food subjected to freezing
process. [0°F or -18* C]
Basic Concepts of Nutrition:
1. Adequate nutrition is essential to good health.
Tertiary Prevention:
2. The nutrient in our body is in dynamic
equilibrium.
3. Dietary intake and nutrient need should be
individualized.
4. Human requirements are known for some and
have 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:
✓ Faulty diet - lacking nutrient intake in
quantity and quality.
▪ Factors of a Faulty Diet:
✓ Poverty
✓ Ignorance
✓ Poor food habits
✓ Limited food supply
✓ Distribution of food
✓ Cultural taboos
✓ Include all conditions within the body that
reduce the ultimate supply of nutrients to the
cells after the food goes beyond the mouth.
Three Parts of Prevention
• 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
• Focus on disease treatment and rehabilitation.
1. Physical rehabilitation for the stroke
patient
2. Cardiac rehabilitation for cardiac
patient
3. Diabetes education classes for patient
with newly diagnosed type 1 or type2
DM
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