Nutrition and Diet Therapy
O1
Marieta Hilario
INTRODUCTION
OUTLINE
I Definition of Terms
A. Nutrition
B. Food
i. 3 types of food
C. Functional Foods
D. Empty or Junk Foods
E. Nutrients
i. Nutrients Classification
F. Wellness
G. Malnutrition
H. Nutritional Status or NUTRITUE
I. Optimum or Good Nutrition
II Guidlines for Better Nutrition and Wellness
A. Proper Nutrition
B. 3 Basic Food Groups
C. Foods and Dietary Guidelines
D. Pinggang Pinoy
❖ NUTRITION
DEFINITION OF TERMS
➢ Is a science that deals with the study of
foods, nutrients and other substances there
in, their action, interaction and balance in
relation to health and disease.
• Food- leafy vegetable, fruit vegetables, the
fruit, the cereals and grain, meat, fish,
poultry, legumes and bean, milk and milk
product, alcoholic and non-alcoholic
beverages
• nutrients- study both macro and
micronutrients, their function, their toxicity,
and the food sources of nutrients
• substances- the products of digestion and
metabolism ex.: the enzymes, RBC, and ana
and cata metabolites (c/o anabolism,
catabolism)
REVIEW: CUTabolism
• action- function of foods, action of foods if:
deficient, in excess amount taken by the
body
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• interaction- how foods interact with each
other, how nutrients interact with other
nutrients, and how substances interact with
other substances.
Example:
➢ Ex. 1. The vit. C to iron, iron can be
absorbed well with the peresence of
vitamin C.
➢ Ex. 2. Vitamin B12 can be absorbed well
in the fundus of the stomach with the
presence of folate.
➢ Ex.3. Pyrodoxine (Vit.B6) precursor if
thyroxine and tryptophan (Niacin also a
precursor od tryptophan which is an
amino acid)
• interaction- in short, can be in a way of
being inhibitor or being an enhancer or a co-
helper or coenzyme
• Balance- study how to have a balance diet
by studying the basic food groups, proper
nutrition, the pinggang pinoy, the foof
pyramid, dietary guidelines, and the 10
kumainments
• digestion starts in the mouth (carbs);
stomach (chemical)
• absorption in the of nutrients via SI into
bloodstream
❖ FOOD
➢ any substance organic or inorganic when
ingested or eaten nourishes the body by;
 supplying heat and energy - GO
 building and repairing tissues - GROW
 regulating bodily processes - GLOW
➢ next important to oxygen
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 3 TYPES OF FOOD 2. Body Building Food – milk, beans, legumes, meat

1. Energy saving food • animal – cow,

• Grains can be white rice, brown rice and black rice

• Grain can also be manufactured into flour which can

be baked into bread, cakes, pasta, noodles

• bugas na mais (yellow rice)- highly recommended

for diabetic person because it is not easily digested
and will not make the glucose spike up.

• Rootcrops- alternative for rice and corn

e.g. kamote, cassava, ube, sweet potato, gabi

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• skim milk- 0 fats

• whole milk- fortified, high in fats

• non fat milk powder -reduced fat content or low fat

milk

• fresh milk- can be low fat or pasteurized

• soya milk is the only powdered plant-based milk

• crabs and lobsters- rich in sterols one of the

compounds of lipids, contain allergens, and some
cholesterol

• Blue Marlin, salmon, and tuna- not only rich in

protein but also rich in omega-3.

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3. Body Regulating Food

• Plant, Forget and Harvest (saluyot and malunggay)

- plant it, forget means you don't have to cultivate it

(it doesn't need a lot of care), then harvest

• Saluyot- in terms of iron content same level with

animal liver. Also, high in fiber, vitamin A, iron, and
Vitamin C but has no cholesterol. money wise.

• Liver- high in iron, Vitamin A, has cholesterol and

has no fiber. In terms of money, saluyot is money wise
compared to liver animal Non alcoholic

• Water- safest and most important beverage in our

life

• soda- high in sugar

Alcoholic beverages

• Liquor - hard alcoholic beverages but there are some

liquor that contains small amount of alcohol

• Liqueur- contain lower amount of alcohol ex.

• Fruit Vegetable- called fruit vegetable because they
look like fruits.
sparkles, wine
• Note: alcohol is only given just to dissolve the fats in
our food and kill the bacteria if you eat raw meat and
vegetable.

❖ FUNCTIONAL FOOD

➢ foods that may provide health benefits

beyond their nutrient contributions. It
includes;

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• whole foods

 food still in natural state, not

processed, not altered, nutrients still
intact.

 There are also milled grains and rice

that are still considered as whole foods
depending on the miller used.

 If endosperm, the husk, and the bran of

the rice are still present it is still
considered as whole wheat.

 The rougher the rice, the more

nutrients in there.

 The softer and whiter the rice, the

lesser the amount of nutrients.

• Fortified foods- foods added with fortificant

or another nutrients to enhance the amount
of other nutrients.

Example:

1. Cow's milk and Breast milk is deficient

with vitamin D so the government will add
fortificant which is the vitamin D to enhance.

2. Rice added with iron

3. Salt added with iodine

4. Oil added with Vitamin E

5. Sugar added with Vitamin A

•Modified Foods- has two ways ❖ EMPTY OR JUNK FOODS

1. Use of Genetically Modified Organism ➢ contain less or no energy and nutrient

(GMO)- alter the DNA of the plant to make it content, more on added sugar, trans-fats,
more attractive or to produce a bigger one more in sodium, monosodium glutamate
or to produce more. and preservatives.

2. Modification of a Recipe ➢ contain a lot of energy coming from

atherogenic food. More on unhealthy calorie
content. No nutrients.

➢ potato contains high calorie content if fried

➢ foods which contributes ro formation of

pluck in the walls of artery that leads
atherosclerosis or the deposition of fats in
the wall of the arteries that causes many
cardiovascular disease. May also lead to
Chronic Kidney disease (CKD).

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❖ NUTRIENTS
➢ - intangible property of nutrition chemical
component of foods needed bythe body for
one or more of these
➢ 3 functions ;
1. Provide energy
2. Build and repair tissues
3. Regulate life processes
NUTRIENT CLASSIFICATION
1. According to Function
➢ Energy Giving Nutrients are the fuel
nutrients;
 ( Energy dense nutrients )
1. carbohydrates
2. proteins
3. fats
 Non-caloric nutrients are ( Nutrient
density ):
1. Water
2. minerals
3. Vitamins
➢ Body Building Nutrients are the structural
nutrients.
 # water 2/3 of body weight (@ brain,
CSF, cell, intra and extra cellular)
 # proteins 1/5 or 20% of body weight
(globulin and albumin – electrolyte
balance; thrombin – enzyme to activate
fibrin); keratin – hair; collagen – bone)
➢ Body Regulating Nutrients
 include the 6 groups of nutrients.They
maintain homeostasis of body fluid and
expedite metabolic process.
 6 groups = carbs, CHON, fats, vit,
minerals, water
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2. According to Chemical Nature
➢ # Organic - Carbohydrates , Proteins , Fats
and Vitamins (CARBON)
➢ # Inorganic - Minerals and Water (NO
CARBON)
3. According to Concentration
➢ # Macronutrients - C , P, F - measure in
grams
➢ MORE CONCENTRATED
➢ # Micronutrients - Vitamins and Minerals
- measure in milligrams/ microgram (vit A)
- LESS CONCENTRATED, TRACE ELEMENTS
4. According to Essentiality
➢ # Physiologically essential or the
dispensable nutrients.
• body can produce it from dietary essential
➢ # Dietary essential or the indispensable
Nutrients
• body cannot produce
• precursor for the body to use
❖ WELLNESS
➢ maximum well-being , the top range of
health state ; the goal of the person strives
toward realizing his or her full potential
physically , mentally emotionally , spiritually
,and socially.
❖ MALNUTRITION
➢ condition of the body resulting from lack of
one or more essential nutrients or it may be
due to an excessive nutrient supply to the
point of creating toxic or harmful effects.
MALNUTRITION CLASSIFICATION
A. FORMS OF MALNUTRITION
➢ Undernutrition
• Stunting – the child is extremely low height
for age. There are no signs that the child
height is improving based on his age.
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 • underweight – extremely low weight for age.
There is no sign that the weight of the child is
improving base on his age.
• wasting – extremely low weight for height.
The lean body mass is very thin or reduced.
➢ Overnutrition – excess taking of nutrients for
quite period of time
➢ Specific deficiency – lack of one specific nutrients.
Ex.
1. Anemia is a specific deficiency of iron
2. Iodine is specific deficiency of iron
deficiency disorder.
3. Xerophthalmia is a specific deficiency of
vitamin A.
➢ Imbalance – imbalance of intake of nutrients.
Taking of more non-essential nutrients and
simultaneously taking also other nutrients or
essential nutrients.
B. TYPES OF MALNUTRITION
➢ Acute – relate to the presence state of
malnutrition
Ex.
1. Diarrhea is cause by food poisoning so
it may lead to acute nutrition.
2. Cancer, there is instant acute muscle
wasting.
➢ Chronic – the indicator for chronic malnutrition is
height for age (stunting), weight for age
(underweight), and weight for height (wasting).
❖ NUTRITIONAL STATUS OR NUTRITUE
➢ Is the condition of the body resulting from the
utilization of essential nutrients.
➢ Classified into:
▪ Good
▪ Fair
▪ Poor
➢ Two ways of determining nutritional status
▪ Degree of nutrition
st
- 1 degree
- 2nd degree
- 3rd degree
- Normal
- Overweight
- Obese
▪ BMI – weight (kg) ÷ height (㎡)
- Underweight – 18.5 below
- Normal - 18.5 – 24.9
- Overweight – 25
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- Obese 1 – 30
- Obese 2 – 40
- Obese 3 – more than 40
❖ OPTIMUM OR GOOD NUTRITION
➢ The body has adequate supply of essential
nutrients that are efficiently utilized such
that growth and good health are maintained
at the highest possible level.
GUIDELINES FOR BETTER NUTRITION AND
WELLNESS
❖ Proper Nutrition
➢ Eating the right kind, the right amount of
food, eating at the right time, and in most
sanitary manner. Plan your meal with energy
giving foods, body building foods, and body
regulating foods. The right time to eat within
3 to 5 hours between meals. Fats and high
fiber foods needs a lot of time to digest.
❖ The 3 basic food groups
➢ Body energy giving foods
 Are cereals, root crops, oils and waxes
➢ Body building foods
 Meats (pork, beef, carabeef)
 Poultry (chicken, ducks, turkey, birds,
eggs)
 Fish and selfish (fresh and salty sources)
 Legumes, beans, and nuts substitute
 Milk and milk products
 Body regulating foods are fruits and
vegetables.
❖ Foods and dietary guidelines
➢ Food and nutrition research institute (FNRI)
under the department of science and
technology, mandated by the government.
Followed by department of health and
planned in action by national nutrition
council. Signed by president of the
Philippines up to year 2025
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 • They are contributory to chronic
diseases ex. One of the causes of
chronic kidney disease are
hypertension and diabetes milllitus
ix. Panatilihin ang tamang timbang
• The root cause of almost of chronic
diseases is obesity.
x. Maging aktibo, iwasan ang alak, huwag
manigarilyo.
• This to promote healthy lifestyle.
We have to exercise and do our
❖ 10 kumainments (sigla at lakas ng buhay)
physical activity. This physical
i. Kumain ng ibat-ibang pagkain
activity is most likely involuntary
• You need to eat variety of foods
(meaning we have to do it whether
because there is no such single
we like it or not). For voluntary,
food that will give us the nutrients
example planning to do exercise.
that we need.
ii. Sa unang 6 months ni baby
❖ PINGGANG PINOY
breasfeeding lamang; mula 6 months,
➢ Most popular
bigyan din siya ng ibang angkop na
➢ From World Health Organization (WHO)
pagkain
➢ Icons for specific population groups
• Promotion of breastfeeding to
➢ As guide well balance and healthier meals
lactating mothers.
for the family
iii. Kumain ng gulay at prutas araw-araw
➢ 50% of the plate is for Glow foods (30%
• To promote eating more fruits and
vegetables and 17% fruits)
vegetables because it is high in
➢ Go foods represented by rice
fiber. It has nutrients and minerals.
➢ Energy giving foods are cheaper compared
iv. Kumain ng isda, karne at ibang
to body building foods.
pagkaing may protina
➢ Body building foods is only 17% of the half of
• High biological value protein the plate. We need to eat this moderately
(HBVP) contains the highest because it will give harmful effects when
amount of protein. It contains all taking excessively. Represented by tilapia, a
essential amino acids typical isda of the Filipino.
v. Uminom ng gatas; kumain ng pagkaing ➢ In grow foods, we have the malunggay and
mayaman sa calcium banana
• It is more the prevention of rickets.
Rickets is a bone disease disorder
in children below 5 years old and
bone loss for adults or elderly.
vi. Tiyaking malinis at ligtas ang ating
pagkain at tubig
• Prevention of contamination and
also about sanitation and safety

vii. Gumamit ng iodized salt

• This is to support RA 8172 (asin
law), to address micronutrient
deficiency especially iodine
deficiency disorder
viii. Hinay-hinay sa maalat, mamantika at
matatamis
- Kids 3-12 years old (bright orange) – vitality,
energy and youth
- Teenager 13-18 years old (blue) – strength and
coolness
- Adults (brown woven burry or banig)

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- Elderly 60 years and above (red) – power,
courage, to stimulate the appetite of elderly.
Elders lose their appetite because of biological
changes that lose their teeth and sense pf taste
- Pregnant and lactating mother (green) – fertility
and new life

Note: the difference of food pyramid to pinggang

pinoy is that the food pyramid will tell us how much
we will eat this group of food while pinggang pinoy
will only tells what kind of food we will place in our
plate.

❖ FOOD PYRAMID

- Eat most - From the bottom include water and

clear broth
- Eat more - 2nd layer we eat most. 33% half of the
plate. This are energy giving foods.
- 3rd layer divided into two compartments. This are
for fruits and vegetables (fiber, vitamins and
minerals and also for detoxification. Fiber serve as
broom in intestine where it clean our villi to digest
the food properly.
- Eat some – we only eat what the body needs. This
are the protein foods (poultry, lean meat)
- Eat a little – smallest layer. As much as possible
we only need of little of this. This will make our
food palatable.

Pinggang Pinoy at health Pyramid

(https://youtu.be/tREEIgaFsTI)

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