DIET AND

NUTRITION
Definition of diet

in nutrition, diet is the sum of food consumed by A person or other organism.The

word diet often implies the use of specific intake of nutrition for health or weight-
management reasons (with the two often being related).

Definition of nutrition

the word nutrition first appeared in 1551 and comes from the latin word nutrire,
meaning “to nourish”.

To day,a we define nutrition as the sum of all processes involved in how organisms
obtain nutrients, metabolize them, and use them to support all of life’s processes.

A nutrient is A source of nourishment, A component of food, for instance, protein,

carbohydrate, fat, vitamin, mineral, fiber, and water.

Macronutrients are nutrients we need in relatively large quantities. Micronutrients

are nutrients we need in relatively small quantities.

Macronutrients can be further split into energy macronutrients (that

provide energy), and macronutrients that do not provide energy.
BALANCED NUTRITION

Balanced diet is a diet that consists of

adequate amounts of all the necessary
nutrients required for healthy growth and
activity.
They include fats, carbohydrates,
proteins and vitamins.A balanced dietis
avariety of food that contains the elements
of the nutrients needed by the body, good
quality (function), and quantity (amount).
 The energy source is needed in the body need sin
larger amounts than the substance needs builders
and regulators, regulators currently needs a larger
amount of the substance needs builders
Sources of energy derived from rice, corn,
cereal/wheat, cassava, potatoes and the like with
it. Regulating substances derived from vegetables
and fruits, being a builder substance derived from
fish, eggs, chicken, meat, milk, nuts and so on
Essentials nutrients include protein, fat, vitamins,
minerals etc. Normally, 85% of daily energy use is
from fat and carbohydrate
A. Energy macronutrients

1. Proteins - 4 kcal per gram

there are 20 amino acids - organic compounds found in nature that
combine to form proteins

2. Fats - 9 kcal per gram

fats are triglycerides - three molecules of fatty acid combined with
a molecule of the alcohol glycerol. Fatty acid is a major component
of fats that is used by the body for energy and tissue development

3. Carbohydrates - 4 kcal per gram

carbohydrate molecules include monosaccharides (glucose,
fructose, galactose), disaccharides, and polysaccharides (starch).
B. Macronutrients that do not provide energy

1. Fiber
fiber consists mostly of carbohydrates. However, because it is not easily
absorbed by the body, not much of the sugars and starches get into the blood
stream.

2. Water
about 70 percent of the non-fat mass of the human body is water.

C. Micronutrients

1. Minerals
chopped celery minerals are found in a range of food types. Dietary minerals
are the other chemical elements our bodies need, other than carbon,
hydrogen, oxygen, and nitrogen.
2. Potassium
what it does - a systemic (affects entire body) electrolyte, essential in co-
regulating ATP (an important carrier of energy in cells in the body, also
key in making RNA) with sodium.

3. Kloride
what it does - key for producing stomach acid, important in the transport
of molecules between cells, and vital for the proper functioning of
nerves.

4. Sodium
what it does - a systemic electrolyte, and essential in regulating ATP with
potassium.

5. Calcium
what it does - important for for strong bones, muscle, heart, and
digestive health. Builds bone, assists in the synthesis and function of
blood cells.
6. Vitamins
vegetable in a vitamin pill our bodies cannot synthesize
vitamins, so we must consume them. These are organic
compounds we require in tiny amounts.

An organic compound is any molecule that contains

carbon.It is called a vitamin when our bodies cannot
synthesize (produce) enough or any of it, so we need to
get it from our food.
 FUCTIONS OF VITAMIN

1. Function of vitamin A:
a. Maintain eye health
b. For growth
c. To prevent infection
2. Function of vitamin D:
a. Regulates calcium absorption in the small intestine
b. Adjust the ratio of calcium and phosphorus in the serum - blood stays normal
c. Regulates calcium and phosphorus metabolism
3. Function vitamin E:
a. vitamin E helps prolong the life span of red blood cells.
b. protect biological membranes such as those in nerve tissue, muscles and
cardiovascular system.
c. Improving the immune system helps prevent vitamin loss A because of
oxidation.
4. Function vitamin K
Vitamin K can help overcome bleeding because it plays a role in the process blood
clotting (Roman, 2002, Costakos et al., 2003, Kumar et al., 2001).
DEFINITION OF HOSPITAL
DIET
The diet is a measurement of the amount and type of food
eaten every day someone stays healthy. If the diet is carried out
in a hospital with the aim of improving nutritional status and /
or helping patients recover, then the term used is a hospital diet
(hospital diet).

The hospital diet is a special dietary guideline that is approved

by hospital management and then used as a regulation that aims
to facilitate healing and improve the nutritional status of
patients through good and correct nutrition services (Hartono,
2006).
HOSPITAL DIET GUIDELINES
At the hospital there are separate diet guidelines that will
provide recommendations more specific about how to eat
which aims not only to improve or maintain the nutritional
status of patients, but also to prevent other problems like
diarrhea due to intolerance to certain types of food.

Hospitals in general will provide:

Foods with good and balanced mutrient content according
to circumstances disease and nutritional status of each
patien Foods with suitable texture and consistency
according to gastrointestinal conditions and each disease.
 FOOD STANDARDS AT THE
HOSPITAL
 Standard food is divided into 5 groups, including:
A.Ordinary Food
Food is usually given to sufferers who do not eat specifically in conjunction
with the disease

B. Soft food
Soft food is given to patients after certain operations and to disease infections
with not too high temperature rise: 37.5 - 38 C.

C. Food strains
Given to patients after certain operations, in acute infections, including
digestive tract infections such as gastro enteritis with an increase in body
temperature> 39 C, as well as difficulty swallowing

D. Liquid food
Given to patients before and after certain operations, in a state of nausea and
vomiting, with decreased consciousness, with very high body temperature, or
acute infection

E. Pipeline food
It is given to patients who cannot eat by mouth because of: mental disorders,
precoma, anorexia, paralysis of swallowing muscles, or after oral surgery, throat
and digestive tract disorders
 TYPES OF THERAPEUTIC DIETS
A therapeutic diet is a meal plan that controls the intake of
certain foods or nutrients. It is part of the treatment of a
medical condition and are normally prescribed by a
physician and planned by a dietician
 Common therapeutic diets include:
 Nutrient modifications
 Texture modification
 Food allergy or food intolerance modification
 Tube feedings
 Additional feedings – In addition to meal, extra nutrition
may be ordered as:
 FOOD ALLERGY
 True food allergy is an immune reaction to food that
triggers the release of histamines and other substances
into the tissues

Food Intolerence
Food intolerance differs from food allergy in that it does not involve the
immune system. Food intolerances may arise in a number of ways, for
example by dietary components acting as irritants or due to enzyme
deficiencies which may result in an inability to digest or metabolise
certain food components.
NUTRITION ISSUE
FOR PARTICULAR
MEDICAL
CONDITIONS
 HEALTH
HEART

Heart is a strong muscle that pumps blood to your body. A normal, healthy
adult heart is about the size of your clenched fist.
An electrical system in the heart controls the heart rate (heartbeat or pulse)
and coordinates the contraction of the heart's top and bottom chambers.

Aging can cause changes in the heart and blood vessels.

Changes that happen with age may increase a person's risk of HEART
DISEASE. A major cause of heart disease is the buildup of fatty deposits in
the walls of arteries over many years.
 Nutrition for The Patient
There are many steps to keep your heart healthy :
 Try to be more physically active. Start by doing activities you
enjoy—brisk walking, dancing, bowling, bicycling, or gardening,
for example.
 If you smoke, quit. Smoking is the leading cause of preventable
death. Smoking adds to the damage to artery walls.
 Follow a heart-healthy diet. Choose foods that are low in trans
and saturated fats, added sugars, and salt.
 Research indicates that a diet high in sugar can increase you
risk of heart disease. For a healthier heart, reduce the amount
of sweets in your daily diet and choose fresh fruit
 Keep a healthy weight. 
 Manage stress. Learn how to manage stress, relax, and cope
with problems to improve physical and emotional health.
 OBESITY
 The nutrition for patient with
obesity is fiber

 Fibre-rich foods not only contain

various nutrients but also help to
satisfy hunger.
 Obesity is caused by calories
consumed in excess of  Adequate intake of fluids is
calories expended.
recommended to prevent
 Calories consumed have constipation when on a fibre-rich
increased among many diet.
people due to increased
consumption of energy-  Food sources of fiber include:
dense foods, which tend to wholegrain bread, the edible skin of
be high in fat and sugar. fruits whenever possible, fresh
fruits, beans and lentils.
 HYPERTENSION
 Hypertension is another name
for high blood pressure. It can
lead to severe complications
and increases the risk of heart
disease, stroke, and death.
 Patients with hypertension must
reduce sodium intake in their
diet
NUTRITION FOR PATIENT WITH
HYPERTENSION
1. Sodium
Food sources of sodium include: cheese, milk,
yogurt, canned meats, bacon, ham, and bread.
2. Potassium
Food sources of potassium include: cheese, milk,
yogurt, fish, poultry, apples, avocado, bananas,
strawberries, oranges, peaches, watermelon,
almonds, black beans, garbanzo beans, broccoli,
carrots, corn, mushrooms, potatoes, and spinach.
3. Calcium
Food sources of calcium include: cheese, milk,
yogurt, salmon, oranges, almonds, black beans,
broccoli, carrots, and corn.