2ND SEMESTER, A.Y.
2023 – 2024 (PRELIMS)
Nutrition & diet theraphy
NUTRITION
 Is the science of food and their components
(nutrients and other substances) including the
relationship to health and disease
 Process within the body, and the social,
economic, cultural and psychological
complications of eating
 Sum of all the interactions between the
organism & the food it consumes
 The study of food and how the body makes
use of it
Function of Nutrition
 Maintain life by allowing one to grow and be in
a state of optimum health
NUTRIENTS
 Are organic & inorganic substances found in
foods and are required for body functioning
Nutrients can be classified according to:
 Function
 Chemical properties
 Essentiality
 Concentration
NUTRITIVE VALUE
 The nutrient content of a specified amount of
food
FOOD
 Is anything which when taken and digested
nourishes the body.
 is composed of various compounds, both
organic and inorganic, so that any food is
either a chemical compound or a mixture of
chemical compounds.
 Organic compounds – carbohydrates, fats,
protein, vitamins
 Inorganic compounds – minerals, water
ABSORPTION
 Passage of digested nutrients through the wall
of the stomach or small intestine into the blood
or lymph system
DIGESTION
 The breakdown of CHO, fats, and CHON into
monosaccharides, fatty acids, & amino acids
ENTERAL NUTRITION
 Administration of nutrition with liquefied foods
into the gastrointestinal tract via a tube
MALNUTRITION
 Deficiency of the nutrients required for
development & maintenance of the human
body
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METABOLISM
 Ongoing chemical process within the body that
converts digested nutrients into energy for the
functioning of body cells
DIETETICS
 The practical application of nutrition, including
assessment of nutrition status,
recommendation of diets, nutrition education,
and the planning and servicing of meals
NUTRITIONIST
 A person who specializes in the study of
nutrition
 Registered Dietician: a trainee professional in
Dietetics with Bachelor’s Degree in Nutrition
Science
Classification of Nutrients
MACRONUTRIENTS
 Constitute the bulk of the food we eat; they
provide energy and chemical building-blocks
for tissues
 Are nutrients that provide calories or energy
and are required in large amount to maintain
body functions and carry out the activities of
daily life
1. CARBOHYDRATES
2. PROTEIN
3. FATS
MICRONUTRIENTS
 Chemical element or substance required in
trace amounts for the normal growth and
development of living organism.
 Are vitamins and minerals needed by the body
in very small amounts. However, their impacts
on a body’s health are critical and deficiency in
any of them can cause severe and even life-
threatening conditions.
1. VITAMINS
2. MINERALS
CARBOHYDRATES
 Are major source of energy for the body. It
consists of 60-100% calories.
 Made of carbon, hydrogen and oxygen
 Main source of energy
 1g of Carbohydrate = 4 calories
STARCHES (COMPLEX)
1. Bread
2. Cereal
3. Rice
4. Pasta
5. Potatoes, corn and dried beans
2ND SEMESTER, A.Y. 2023 – 2024 (PRELIMS)
6. Legumes
Diets high in animal protein, specifically those in which
SUGAR (SIMPLE CARBOHYDRATES) the primary protein source is red meat, are linked to a
 sugars higher risk for kidney stones, kidney disease, liver
 candy malfunction, colorectal cancer, and osteoporosis.
 softdrinks HAIR AND NAILS
 cookies  A protein called alpha-keratin forms your hair
 desserts and fingernails, and also is the major
 jams component of feathers, wool, claws, scales,
horns, and hooves.
 jellies
BLOOD
FIBER
 The hemoglobin protein carries oxygen in your
 Comes from plant sources blood to every part of your body
 Healthy digestive system
 Lowers cholesterol MUSCLES
o Whole grains  Muscle proteins called actin and myosin
o Fruit enable all muscular movement – from blinking
o Vegetables to breathing to rollerblading.
o Beans and legumes
o Nuts BRAIN AND NERVES
 Ion channel proteins control brain signaling by
allowing small molecules into and out of nerve
PROTEIN cells.
 Building blocks of the body
 Made of carbon, hydrogen, oxygen and CELLULAR MESSENGERS
nitrogen  Receptor proteins stud the outside of your
 for growth and repair of body cells cells and transmit signals to partner proteins
 1g of Protein = 4 calories on the inside of the cells.

PROTEIN GROUP ENZYMES

 Red meat (Beef)  Enzymes in your saliva, stomach, and small
 Poultry intestine are proteins that help you digest food.
 Fish
 Eggs ANTIBODIES
 Dry beans  Antibodies are proteins that help defend your
 Nuts body against foreign invaders, such as
 Legumes (dried beans, dried peas, clover and bacteria and viruses.
alfalfa are all legumes)
 Nitrogen producing plants CELLULAR CONSTRUCTION WORKERS
 Huge clusters of proteins form molecular
DAIRY GROUP machines that do your cells’ heavy work, such
 Milk (low fat is best) as copying genes during cell division and
making new proteins.
 Cheese
 Yogurt
 Low fat or Fat free Proteins in the Human Body:
 Ice Cream
Proteins in the IMMUNE SYSTEM
Sources of PROTEIN:  ANTIBODIES
 COMPLETE PROTEIN o fight invaders
o Meat
o Poultry  COMPLEMENT SYSTEM
o Fish o system of 20 protein molecules that
o Dairy Products are activated during infections
 INCOMPLETE PROTEIN
Proteins in the MUSCLE
o Grains
o Legumes  ACTIN and MYOSIN
o Seeds and nuts o interactions with each other for muscle
o Vegetables movement

 MYOGLOBIN
KWASHIORKOR and MARASMUS are the two main o release oxygen to muscles
types of severe protein-energy undernutrition
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2ND SEMESTER, A.Y. 2023 – 2024 (PRELIMS)
 FERRITIN  Foods that are HIGH IN TRANSFATS:
o stores and release oxygen o Spreads (mayonnaise, margarine,
butter)
STRUCTURAL PROTEINS o package food (cake mixes, biscuits)
 CYTOSKELETON o soups (noodle soups)
o network of protein filaments and o fast foods
tubules that maintain cell shape o frozen foods
o pizza
 KERATIN o baked goods
o found in skin, hair, and nails o cupcakes
o cookies and donuts cream filled
 COLLAGEN cookies
o provides strength o chips and crackers
 Is the most harmful of all fats!
 ELASTIN
o provides flexibility SATURATED FAT
 Solid at room temp.
SIGNALING PROTEINS  Raises cholesterol
 CYTOKINES  Meat, eggs, cheese, milk and butter
o communicate with other cells  Tropical oils – coconut and palm

Proteins in the BLOOD

 HEMOGLOBIN Sources of FAT:
o transports oxygen ANIMAL FATS
o from animals
 FIBRINOGEN
o clots blood VEGETABLE FATS
o from vegetable
 ALBUMIN
o maintain proper amount of liquid in VISIBLE FATS
blood o easily identifiable

ENZYMES INVISIBLE FATS

 DIGESTIVE ENZYMES o hard to separate from foods
o helps break down food
Excessive Dietary Fat Intake has been linked to
CELL MEMBRANE increased risk of obesity, coronary heart disease and
 form channels for substances to move through certain types of cancer.
membrane
 act as enzymes
 act as receptors VITAMINS
There are 13 vitamins in total and 8 of these come
 3 types of proteins:
from the B-group of vitamins.
o Peripheral protein
1. Vitamin A
o Integral protein
o retinol or retinoid acid
o Lipid-bound protein
2. Vitamin B
o (B1) thiamin
FATS
o (B2) riboflavin
 Provide energy
o (B3) niacin
 Make you feel full o (B5) pantothenic acid
 Fats, oil and waxes belong to the group of o (B6) pyridoxine
naturally occurring organic materials called o (B7) biotin
lipids. o (B9) folate or ‘folic acid’ when included
 1g of fat = 9 calories in supplements
o (B12) cyanocobalamin
TRANS-FAT
 FATTY ACIDS that are produced when 3. Vitamin C
polyunsaturated oil are hydrogenated to o ascorbic acid
make them more solid that's raise the level of
blood cholesterol. 4. Vitamin D
o calciferol or calcitriol

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2ND SEMESTER, A.Y. 2023 – 2024 (PRELIMS)
o comprises a group of fat-soluble seco- MAGNESIUM
sterols  a mineral found mainly inside muscles, soft
o 2 major forms: tissues and bone. It functions in many enzyme
 Vitamin D2 processes.
 Vitamin D3
FLOURIDE
5. Vitamin E  A mineral that is important to dental and bone
o tocopherol or alpha-tocopherol health. Greatly improves resistance to cavities
6. Vitamin K WATER
o quinone, menadione, phylloquinone
 Has no nutritive value and no calories
Fat-Soluble Vitamins  Necessary to transport nutrients
o Vitamin A, D, E, K

Water-Soluble Vitamins
o Vitamin C, B-complex

MINERALS
CALCIUM AND PHOSPHORUS
 Strong bones and teeth
o Milk
o Cheese
o Yogurt
o Puddings
o Broccoli

IRON
 Your body uses iron to make hemoglobin, a
protein in red blood cells that carries oxygen
from the lungs to all parts of the body
 Helps red blood cells carry oxygen
o Meat (red-beef) – liver
o Eggs
o Legumes
o Dried beans
o Nuts
o Dried fruits
o Whole grains

SODIUM
 Responsible for maintaining fluid balance
o Table salt
o Pretzels
o Processed foods
o Canned vegetables

CHLORIDE
 A mineral that regulates body fluid volume,
concentration and acid-base balance

IODINE
 Essential component of thyroid hormone
regulates temperature, reproduction, growth
cell production

POTASSIUM
 Affects homeostasis, such as a steady
heartbeat found in both plants and animal cells
less found in processed foods

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2ND SEMESTER, A.Y. 2023 – 2024 (PRELIMS)
LESSON 1 (Shaimmah, Margaux, Juliene)
Dietary Reference Intakes (DRI)
 are a set of nutrient reference values
developed by the Institute of Medicine (IOM) of
the National Academies.
 They are used to assess and plan diets for
healthy individuals and populations.
 The DRI includes several different types of
nutrient reference values, including the
Estimated Average Requirement (EAR),
Recommended Dietary Allowance (RDA),
Adequate Intake (AI), and Tolerable Upper
Intake Level (UL).
 DRI provides a comprehensive set of nutrient
reference values that can be used to assess
and plan diets for healthy individuals and
populations. They are based on the best
available scientific evidence and are regularly
updated to reflect new research findings.

Estimated Average Requirement (EAR)

 the average daily nutrient intake level
estimated to meet the requirements of half of
the healthy individuals in a particular life stage
and gender group.
 It is used to assess the adequacy of nutrient
intakes in populations and to set the RDA.

Recommended Dietary Allowance (RDA)

 is the average daily nutrient intake level that is
sufficient to meet the nutrient requirements of
nearly all (97-98%) healthy individuals in a
particular life stage and gender group.
 It is based on the EAR and is set at a level that
is higher than the EAR to account for individual
variation in nutrient requirements.

Adequate Intake (AI)

 is the average daily nutrient intake level that is
assumed to be adequate for healthy
individuals when an RDA cannot be
determined.
 It is based on observed or experimentally
determined estimates of nutrient intake by a
group of healthy people.

Tolerable Upper Intake Level (UL)

 is the highest average daily nutrient intake
level that is likely to pose no risk of adverse
health effects to almost all individuals in a
particular life stage and gender group.
 It is based on the highest level of nutrient
intake that is likely to be safe for most people.

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