DIET and NUTRITION

English II
A19
 DEFINITION OF NUTRITION
Nutrition is a critical part of health and development. Better nutrition is related to
improved infant, child, and maternal health, stronger immune systems, safer pregnancy
lower risk of non-communicable diseases & longevity

Nutrients are elements needed for bodily processes and functions. Energy needs are
obtained from various nutrients, such as: carbohydrates, protein, fat, water, vitamins, and
minerals. Normally, 85% of daily energy use is from fat and carbohydrates.

nutrition is the process by which the human body uses food to form energy, maintain
health, growth and for the normal functioning of each organ, both nutritional intake and
nutritional needs
 1. Macronutrients
Carbohydrates

a. The major food sources of carbohydrates are grains,

milk, fruits, and starchy vegetables like potatoes.
Lipids

b. Lipids are found predominately in butter, oils, meats,

dairy products, nuts, and seeds, and in many
processed foods.
Water
Kind of Nutrients
c. Water is one other nutrient that we must have in large
quantities. More than 60 percent of your total body
weight is water.

2. Micronutrients
Minerals

a. Minerals are solid inorganic substances that form

crystals and are classified depending on how much of
them we need.

Vitamins

b. The thirteen vitamins are categorized as either water-

soluble or fat-soluble.
Carbohydrate
NUTRITION FUNCTION
Carbohydrates are the main source of energy for the body. The body converts simple and
complex sugars into glucose to be used as a source of energy for body cells

Vitamin
Vitamins are very important for body metabolism and care for body cells. Every cell in the
body needs vitamins for many processes in it and we are not often deficient in vitamins
because of the selection and processing of modern foods.

Mineral
Minerals are also very important for growth and metabolic processes in our body cells,
from hair, skin, bones to blood cells. Minerals also improve nerve function and help
convert food into energy
Protein
Protein is useful for cell growth and repair. Our bodies break down protein into various
kinds of amino acids which are then absorbed by the body's cells for metabolism and
growth needs.

Fat
 Fat is a rich source of energy which helps the absorption of Vitamins A, D, E, and K

and the formation of hormones in the body. The best sources of fat are avocados,
nuts,etc. A major component of fats that is used by the body for energy and tissue
development is known as fatty acid

Plant fiber
Plant fiber or also known as dietary fiber (dietary fiber) is part of the food that the body
does not break down and helps to keep the digestive system functioning better.

Water
65% of body weight is made of water. Reduced water content in the body through
digestion, respiration, sweat and urine.
Carbohydrate
KIND OF NUTRITION
Carbohydrates in the form of glucose are the only source of energy for the brain and
nervous system. Carbohydrates are stored as energy reserves in the body in the form of
glycogen which is stored in the liver and muscles. 1 gram of carbohydrates provides 4
kilocalories (Cal) of energy for the body

Protein
Protein is the main component of the protoplasm in the cell, besides being a source of
energy, it also plays an important role in the growth process. Protein plays a role in tissue
maintenance, changes in body composition, and tissue regeneration processes. Estimated
protein requirements during the growth period are around 1-4g / kg BW
Calcium
Calcium functions for bone growth and mineralization. More than 98% of the body's
calcium is bone and 1% is in body fluids and muscles. As much as 30-60% of calcium
intake is absorbed by the body. Apart from that, calcium also helps maintain a regular heart
rate and sends nerve impulses

Iron
Iron is the basic ingredient in the formation of hemoglobin and also plays a role in the
transport of oxygen and food juices to all cells in the body. It is essential for growth,
immune system and energy production. Lack of iron can be caused by overactivity,
inadequate intake, poor digestion, or excessive consumption of tea and coffee
 TERMINOLOGY OF DIET
1. Blood Glucose
Glucose is the main energy source for the human body, but in excessive amounts it can be
detrimental as well.
2. Calories
A calorie is defined as a unit of energy supplied by food. By definition a calorie is the energy
it takes to raise the temperature of 1 gram of water by 1 degree Celsius.
3. Carbohydrates
Carbohydrates are the main source of energy that is ingested by the human body. Brain
mainly utilizes the glucose.
4. Cholesterol
Cholesterol is a fat-like subtance, found in the blood stream and also in bodily organs and
nerve fibres, most cholesterol in the body is made by the liver from a wide variety of foods,
but especally from saturated fats, such as those found in animal products. If you have too
much in your blood, it can stick to the walls of your arteries and narrow or even block them. This puts
you at risk for coronary artery disease and other heart diseases.
 TERMINOLOGY OF DIET
5. Dehydration
Dehydration is a condition when the body loses more fluid than it gets, so that the
balance of sugars and salt becomes disturbed, as a result the body cannot function
normally.
6. Dietary supplement
A dietary supplement is a manufactured product intended to supplement the diet when
taken by mouth as a pill, capsule, tablet, or liquid.
7. Digestion
Digestion is the breakdown of large insoluble food molecules into small water soluble food
molecules so that they can be absorbed into the watery blood plasma. In certain organism,
these smaller substances are absorbed through the small intestine into the blood stream.
8. Electrolytes
Electrolytes are minerals which are needed to keep the body’s balance of fluids at a healthy
level and to maintain normal functions, such as heart rhythm, muscle contraction, and
nerve impulse transmission. Electrolytes include potassium, sodium, calcium, and
magnesium.
 TERMINOLOGY OF DIET
9. Enzyme
A macromolecule that acts as a catalyst to induce chemical changes in other substances,
while itself remaining apparently unchanged by the process.
10. Fatty Acid
Any of a large group of monoprotic acids, especially those found in animal and vegetable
fats and oils, having the general formula CnH2n+1COOH.
11. Fiber
Fiber is a vegetable nutrient that is sometimes called fiber or missal. This is a type of
carbohydrate but not like other carbohydrate, it cannot be broken down into digestible
sugar molecus.
12. Gluten
Gluten is family of protein found in grains like wheat, spelt and barley. The two main
proteins in gluten are glutenin and gliadin.
 TERMINOLOGY OF DIET
13. Glycemic Index
Glycemic index is a relative rangking of carbohydrate in foot according to how they affect
blood glucose levels.
14. Metabolism
Metabolism is all chemical processes that occur in the body of living things. Metabolism
comes from the Greek word from the word metabole which means to change.
15. Nutrient
Nutrient are chemical compounds in food that are used by the body to function properly
and maintain health.
16. Monounsaturated fat
Monounsaturated fat is a type of fat is found in avicados, canola oil, nuts, olives and olive
oil, and seeds.
 TERMINOLOGY OF DIET
17. Polyunsaturated fat
The two major classes of polyunsaturated fats are omega-3 and omega-6 fatty acids.
18. Protein
Protein, highly complex substance that is present in all living organisms. Proteins are of
great nutritional value and are directly involved in the chemical processes essential for life.
19. Saturated Fat
From a chemical standpoint, saturated fats are simply fat molecules that have no double
bonds between carbon molecules because they are saturated with hydrogen molecules.
 HOW METABOLISM WORKS
 Catabolism
Catabolism is the process of processing and breaking down nutrients and burning calories
from food to be used by the body as energy. Through the process of metabolism, the protein
content in food and beverages is converted into amino acids, fat is converted into fatty
acids, and carbohydrates are converted into simple sugars (glucose).

 Anabolism
Anabolism is the process of renewing and repairing body cells by burning calories using
energy produced by the body through a catabolic process. If you consume more calories
from food or drink, the body will store the excess energy produced as fat tissue
 HOW TO MEET NUTRITIONAL
NEEDS
1. Eating 4 Healthy 5 Perfect
2. Eat in Appropriate Portions
3. Drink at least 2.5 L of water everyday
4. Eat three times a day
5. Limit your consumption of sweet, salty, or fatty foods
6. Routine exercise
7. Eating Nutrient-Rich Foods
 FACTORS AFFECTING
NUTRITIONAL REQUIREMENTS
1. Knowledge
2. Prejudice
3. Habits
4. A favorite
5. Economy
6. Other factors (Sex , Environment , Diet , etc.)
 FACTORS FOR PERSON DOING A
DIET
THERE ARE SEVERAL REASONS FOR SOMEONE TO GO ON A
DIET, THE FOLLOWING ARE THE FACTORS THAT AFFECT A
PERSON ON A DIET :
1   3
5

2 4

High Fat Content Blood Pressure Disease Disorders

Self Desire Diet

 DEFINITION of
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).
 Purpose of
Hospital Diet
The diet was originally intended to let overweight patients
lose weight in a short time, many before a major
operation. Today, the hospital diet is mainly used for
anyone who wants to lose weight quickly in a short time.

Food administration is one of the supporting facilities in

health services to avoid malnutrition problems in
patients at home sick by providing dietary food which
meet nutrition and health standards. The purpose of
serving food in the hospital is to provide food is of good
quality and the amount according to the patient's needs
and appropriate and adequate for patients.
 Benefits of Hopital Diet

Fast results It is easy to follow Limited costs

It depends on the You don't need to spend a You do not need
person how much lot of time preparing meals expensive special food.
weight you want to and all foods are available
in ordinary supermarkets.
The food is readily
lose. available in the
supermarket
 Types of Hospital Diets

01
The standard diet
covering the needs of the
"nutritionally well" patients.
02
Diets with altered
03
Diets with modified
nutrient content texture
low residue, clear liquid blenderised, pureed
diets, full liquid, soft diet diets

04
Diets for specific
05 06
Diets with increased Elimination diets
medical conditions
meal frequency
lactose-free, gluten-free,
low fat, low in simple e.g. for patients with diets free from specific
carbohydrates, low/high gastrectomies allergens, etc
protein
 Why Hospital Diet is So
Important
The food served by the hospital is part of the process of organizing the hospital meal.
organizing hospital meals is a series of activities. Starting from menu planning to
distribution of food to patients. So that the patient's health will recover or recover.

The aim is to meet the nutritional needs of patients during the hospital stay. So the
principle is by offering nutritious food, which is to stabilize and optimize the nutritional
status during the treatment period. Apart from medicine, food is a factor that plays an
important role in the patient's recovery. The food served varies according to body weight,
severity of disease, ability to digest food, and the type of disease itself.
1. Based on the type of food for the diet is
divided into 6 groups :
0
Ordinary Food 04 Liquid Food
1
02 Soft Food 05 Pipeline Food

03 Food Strain
06 Food Given in a Special
2. Three Of The Most Common Types Of Prescribed Diets
a. Clear Liquid Diet
The clear liquid diet is often prescribed for a short period after surgery to give your GI tract a
rest. The diet consists of clear juices, broth, popsicles, gelatin, and tea. Coffee may be allowed
with your physicians approval.

b. Full Liquid Diet

The full liquid diet is prescribed after surgery as a transition from clear liquids to a regular
diet. This diet includes all the foods on a clear liquid diet plus the addition of dairy products
such as: milk, yogurt, pudding, and smooth cream soups.

c. Regular Diet
The regular diet, sometimes called the "house diet" consists of normal foods similar to home.
Our "Regular“ diet follows the Dietary Guidelines for Americans and is moderate in salt, sugar,
and fat. This diet purposed is to provide a well-balanced diet and ensure that individuals who do not
require dietary modifications receive adequate nutrition.
3. Three Common Types Of Therapeutic Diets
a. Cardiac Diet
The Cardiac diet, is sometimes called the Low fat, Low Cholesterol diet. The diet consists of
foods which are low in saturated fat, cholesterol and salt. Whole grains and abundant
vegetables and fruit, lean meat, poultry, and fish are emphasized. Nonfat milk and low fat
cheese are used in recipes. The cardiac diet is used for patients who have elevated cholesterol
and may also have high blood pressure.

b. Diabetic Diet
The Diabetic diet, is low in sugar and fat. The diet is designed to keep blood glucose (sugar)
levels under control. Many sugar free items are offered. The Diet Aide will modify your
selections based on the calorie level prescribed for you.

c. Low Sodium Diet

The Low Sodium diet, is prescribed for people who have high blood pressure, pneumonia,
kidney disease, or who retain water. A low sodium diet will help your body get rid of excess
fluids and assist in improving your medical condition. Herbs are used in place of salt to season
most foods. You may notice the real flavor in food as your taste buds become accommodated
to less salt.
Daily food needs for toddlers (Idaho Department of
Health and Welfare) :

Breads and Milk and Dairy

Cerreals Products

Vegetables Meat, Fish,

and Fruits and Nuts
DIABETES MELLITUS
Let’s
start!!!
 Classification of Diabetes
Mellitus

Type 1 Diabetes Type 2 Diabetes

•Is characterized by insufficient insulin secretion. is the most common form
Type 1 diabetes usually results from autoimmune of diabetes, and is
destruction of the beta cells in the pancreas. characterized by insulin
People with type 1 diabetes need exogenous resistance, or sluggish
(sources outside the body) insulin to survive. response of insulin after
food consumption.

8
 Nutrition for Diabetes
Melitus

Balanced diet recommendations.

Most diabetic patients should
consume a diet consisting of 40
to 60 percent carbohydrates, 20
percent protein, and 30 percent
fat. Carbohydrates can be
obtained from fruits and
vegetables, dairy products, nuts,
and starch-based ingredients,
while protein can be obtained
from meat, fish, dairy products,
9
and poultry.
CANCER
Let’s
start!!!
 Etiology of
Cancer

Cancer is caused by changes

(mutations) to the DNA within
cells. The DNA inside a cell is
packaged into a large number
of individual genes, each of
which contains a set of
instructions telling the cell
what functions to perform, as
well as how to grow and
divide.

12
 Nutrition for Cancer

Nutritional Protein
Needs Needs Liquid Needs
1 3 5

2 4 6

Requirement Fat Needs Vitamins and

Of Calories Minerals
14
RENAL DISEASE
Let’s
start !!!
 Etiology of Renal
Disease

Diabetes is the most common

cause of chronic renal disease
and high blood pressure, which is
about two thirds of all cases
(National Kidney Foundation,
2015).
Chronic renal disease is caused by
several factors among them are
impaired renal clearance,
decreased filtration rate
glomerular alignment, fluid and
sodium retention, acidosis,
imbalance anemia calcium and
phosphate and uremic bone
 Nutrition for Renal Disease

Dietary intervention in renal disease

includes regulation of protein, energy,
phosphate intake,sodium, potassium,
calcium, regulation of fluid intake,
vitamins and minerals. Intakenutrition
depends on the stage of renal disease
and in the patient on dialysis
dependingof the type of dialysis being
undertaken.

18
 • Nutrients are chemical bonds that body needs to carry out
perform its function, namely energy, build and maintain
network, and regulate life processes.
1. Definition of • Stunting is a chronic malnutrition problem by a lack of
Nutrition & Stunting nutritional intake for a long time resulting in growth
problems in children, namely the child’s height is lower or
shorter (stunted) than the standard age. Short toddlers
are toddlers with nutritional status based on length or
height according to age when compared to WHO standard
standards.
• Toddler stunting is a chronic nutritional problem that is
caused by many factors such as economy, meternal nutrition
during pregnancy, illness in infants and lack of nutrition
intake in infants

• Stunting is a major threat to the quality of indonesian

people, as well as a threat to competitiveness nation

• Because stunted children are only by their physical growth

(stunted), but also their brain development, which of course
will greatly affect the ability and achievement at school,
productivity and creativity at productive ages
1. 8. Intervention / Prevention2. Sensitive
Specific Nutrition Interventions of Stunting
Nutrition Intervention
a. Interventions in pregnant woman : • Providing access to sanitation and personal
• Giving additional food to pregnant women to overcome hygiene advice
chronic lack of energy and protein • Provision of access to clean water
• iving worm medicine to treat intestinal worms in pregnant • Providing access to health services and family
women planning (KB)
• Provision of national health insurance
b. intervention in breastfeeding mothers and
children 0- 6 months of age :
• Intervention activities for breastfeeding mothers are
providing delivery assistance by health personnel, early
initiation of breastfeeding, giving colostrum, and promoting
exclusive breastfeeding (individual or group counseling)
Add Text
c. Intervention in breasfeeding mothers
Simple and
children 7-23 months of agePowerPoint
Presentation
• Promotion and education of continued breast milk
accompanied by complementary foods of breast milk
 Management of Stunting
a. For the Target of Pregnant Women:
• Provision of supplementary food for all
pregnant women who are chronically
deficient in energy and protein and come
from poor families.
• Assistance to all pregnant women in order
to comply with the consumption of
supplemented blood tablets.
• Pregnant mother class for maternal health
and preparation for breastfeeding
c. For family target:
b. For the target of newborns up to 23 months
of age:
• Assistance to all mothers with children aged 0-6 months to
be able to exclusively breastfeed their babies from birth to
6 months of age by.
• Learning
1 parenting styles of Infant and Child Feeding
(PMBA) for mothers in the form of mother classes, home
visits and counseling with a minimum frequency of 8x
(administration from health workers-Puskesmas)
2
• Data collection
. on targets and assistance in providing
additional recovery food for underweight children aged 6-
23 months from poor families.
3

• Village scale clean water supply

• Village scale environmental sanitation includes toilets,
waste disposal and waste management.
4
• .
Nutrition education (Balanced Nutrition and Clean and
Healthy Lifestyle).
Thank You