NUTRITION

• Is the sum of all the interaction between an

organism and the food it consumes
• Is what the person eats and how the body uses it

Function:
• To MAINTAIN LIFE by allowing one to grow and be
in state of optimum health
 Food
 Nutrients
 Calorie
 Carbohydrate  4 calories per gram
 Protein  4 calories per gram
 Fat  9 calories per gram
 NUTRIENTS

• Are organic or inorganic substances found in foods

that are required for body functioning
• Nutritive value – the nutrient content of a specified
amount of food
• NO FOOD provides all essential nutrients
 CARBOHYDRATES
Considered as the PRIMARY source of fuel
for the brain and the rest of the body.
50% - 70% of total energy requirement
1 gram CHO= 4 calories upon complete
hydrolysis
Has SUGARS (Composed mainly of SUGARS)
Organic compounds composed of carbon,
hydrogen and oxygen
Derived from the Greek word “saccharide”
meaning starches and sugars

Chiefly found in plants and produced by the

process of photosynthesis from -
H2O, CO2 and sun
 CLASSIFICATION OF CARBOHYDRATES
1. MONOSACCHARIDES
-Simplest form of sugar

A.Glucose
-”physiologic sugar” or “blood sugar”, “dextrose”,
“grape sugar” - principal form used by the body
- moderately sweet sugar works for the body’s
brain, nerve cells, RBC
- stores last for only hours
- Gluconeogenesis – process where protein is
converted to glucose
- Ketosis – less available CHO for energy – more
fats to be broken down – form ketone bodies
- sources: abundant in fruits, sweet corn, corn
syrup
Lycopene-red
Carotene-orange, yellow
Anthocyanin-blue, violet
Cruciferae – green, white
B. Fructose
- “fruit sugar”, sweetest of all sugar,
“levulose”
- sources: ripe fruits and honey

C. Galactose
- not found in nature, not found in free
foods
- produced from lactose (milk sugar) by
digestion and is converted to glucose
- Galactosemia – Infants born with an
inability to metabolize galactose

Republic Act 9288 – New born Screening Test

 2. DISACCHARIDES-two sugar molecules

A. Sucrose-”cane sugar”, “table sugar”, “beet

sugar”
Sucrose = glucose + fructose

B. Maltose-”malt sugar”
Derived from the digestion of starch
Maltose = glucose + glucose

C. Lactose-”milk sugar”
Least sweet among sugars
Lactose = glucose + galactose
Source: milk and milk products
3. COMPLEX CARBOHYDRATES OR
POLYSACCHARIDES
-contains many monosaccharides linked
together

A. Starch- storage form of carbohydrates in plants

- supply energy for a long period of time
Source: cereal grains, rice, wheat
Derived from dextrose (glucose), dextrin is a
low-molecular-weight carbohydrate produced
from the hydrolysis of starches. An
intermediate product of starch digestion plus
acid with application of heat of 150-200 C.

Starch(dextrin) =maltose + 2 glucose units

Dextrin is used in many glue products due to

its adhesive qualities and safety. The
indigestible form of dextrin is often used as a
fiber supplement.
C. Glycogen- “animal starch”, storage form of
CHO in the body found in the liver and muscle

•Muscle glycogen supplies energy directly to

surrounding tissues during work and exercise

•Liver glycogen is converted to glucose to be

used in the body through the process called
“glycogenolysis”
Source: liver, oysters, muscle meat
 A glycogen storage disease (GSD, also
glycogenosis and dextrinosis) is a
metabolic disorder caused by enzyme
deficiencies affecting either
glycogen synthesis, glycogen breakdown or
glycolysis (glucose breakdown), typically within
muscles and/or liver cells. GSD has two classes
of cause: genetic and acquired.
Glycogen storage disease type I (GSD I) or
von Gierke disease, is the most common of
the glycogen storage diseases. This genetic
disease results from deficiency of the enzyme
glucose-6-phosphatase, and has an incidence
in the American population of approximately 1
in 50,000 to 100,000 births.

Liver Biopsy – confirmatory test

D. Fibers
-”roughage”because they form bulk of the diet
- act as broom in our digestive tract
- indigestible part of food and primary
constituent of plant cell wall
- not digested by human due to lack of
enzyme that will split or break it
- Requirement: 20-35 g/day
FUNCTIONS OF CARBOHYDRATES
•Chief source of energy, protein sparing
•Supplies energy to the body
•Takes part in building body tissues to some
limited extent
•Regulator of intestinal peristalsis and provider
of bulk
LACK OF CARBOHYDRATE RESULTS TO:
•Underweight and/or rapid weight loss
•General weakness
•Poor physical performance
•Fainting or collapse in severe deficiency
•Hypoglycemia in acute carbohydrate deficiency

EXCESSIVE CARBOHYDRATE MAY

RESULTS IN:
•Dental caries
•Obesity/overweight
•Diabetes mellitus
•Gas formation
 Obesity, DM

Weight loss Hyperglycemia

Hypoglycemia
Health Effects of Starch and Fibers
1. Promote weight loss/ weight control –
increase fibers, low fats and added sugar
2. Protect against heart disease and stroke –
high in carbohydrates
3. Protect against cancer – high in
carbohydrates
4. Fight against diabetes – high in
carbohydrates and low fats control weight
5. Promote gastrointestinal health – increase
fibers enhances healthy large intestine
 PROTEINS

• Complete and Incomplete Proteins

• Has amino acids which serve as the building
units of the body tissues
• Organic compounds composed of carbon,
hydrogen, oxygen and nitrogen
• Normal osmotic relations in body fluids
(albumin)
•10%-15% of total energy needs is supplied by
CHON

•1 gram CHON= 4 calories upon complete

hydrolysis

•Simple proteins
- albumins – soluble in water,
coagulated by heat
- globulins – insoluble in water,
soluble in salt solution, coagulated by heat
•ACCORDING TO ESSENTIALITY

A. ESSENTIAL AMINO ACID (EAA) OR

INDISPENSABLE
AMINO ACID-is one that cannot be
synthesized by the body
Histidine Phenylalanine
Isoleucine Threonine
Leucine Tryptophan
Lysine Valine
Methionine
B. SEMI-ESSENTIAL AMINO ACID OR SEMI-
INDISPENSABLE AMINO ACID-
reduce a need for a particular EAA and
partially spares it
Arginine Tyrosine
Cystine Glycine
Serine
C. NON-ESSENTIAL AMINO ACID (NEAA)- is
not dietary essential because the
body can synthesize it
Glutamic acid Aspartic acid
Alanine Proline
Norleucine Citrulline
Hydroxyglycine Hydroxyproline
 Marasmus Kwashiorkor

Food deprivation
Severe Semi-starvation

Onset 6 mon – 4 years 1 – 6 years

Protein and
Deficiency Calories Protein only

Appearance Old Man’s Face Moon’s Face

FUNCTIONS OF PROTEINS

•Builds and repairs body tissue for growth and

maintenance
Anabolism – repairing worn out body tissue
Catabolism – continued wear and tear
going on in the body
•Builds resistance to infection by helping form
antibodies
•Supplies additional energy
•Contributes to numerous body secretions and
fluids
•Maintain water balance
SOURCES OF PROTEIN

•ANIMAL SOURCE- egg, milk, milk products,

meat, fish, poultry and seafoods
•PLANT SOURCE- cereals (wheat, rice, corn),
legumes (munggo beans, peas, peanuts,
soybeans), processed vegetable protein
(vegemeat, tofu)
LACK OF PROTEIN RESULTS IN:

•Retarded growth in children

•Low resistance to infection at any age
•Slow recovery from illness
•Low birth weight
•Protein energy malnutrition- Marasmus and
Kwashiorkor
•Loss of weight
•Edema, skin lesions, mental sluggishness
EFFECTS OF EXCESSIVE PROTEIN INTAKE
•Kidney function – high CHON diet - increase
work of kidneys
•Mineral losses – increase CHON diet -
calcium excretion rises
•Obesity – high CHON diet – increase intake
rich fat foods
•Heart disease – foods rich in animal protein –
rich n saturated fats
•Cancer – increase in CHON diet – increases
rich saturated fats foods intake
 FATS

Facilitates absorption of the fat soluble

vitamins (A, D, E, K)
As insulator and protector
Two Fatty Acids – basic structural unit of
fat. They are the key refined fuel forms of
fat that the cell burns for energy
Serve as the continuing supply of energy
each and every hour
•Organic nutrient containing C,H,O attached in a
glycerol base.
•1 gram fat=9 calories
•20%-30% of TER is from fat.
•Remains in the stomach for the longest period of
time
Classification of FATS
•Simple Lipids - neutral fats
1.chemical name is triglycerides
2.glycerol is derived from a water soluble form
of CHO
•Compound lipids - combination of fats with other
components
important in human nutrition
A. Phospholipids - fatty acids, phosphoric acids
and nitrogenous base
1. Lecithin - most widely distributed
- traces placed in liver, egg yolk
and vegetable oil; added to food products such as
cheese and margarine to aid emulsification
2. Cephalin - needed to form
thromboplastin for blood clotting
3. Sphigomyelin - found in brain and other
nerve tissue; serves as insulator around nerve
fibers
B. Glycolipids - fatty acids combined with CHO
and nitrogen
C. Lipoprotein - lipids combination of protein

1. Chylomicrons - transport diet-derived lipids

- mostly triglycerides
2. Pre-beta lipoprotein - VLDL (very low density
lipoprotein)
- fat circulating in the blood during fasting state
3. Beta lipoprotein - LDL (low density
lipoprotein)
- transport in the artery wall
4. Alpha lipoprotein – scavengers; GOOD
CHOLESTEROL
3. Derived lipids – fat substances produced from
fats and fat compounds
A. fatty Acids – basic structural unit of fat
1. saturated fatty acids – palmitic
and stearic acids

bacon butter
grated coconut coconut cream
coconut oil margarine
mayonnaise cream cheese

sandwich spread whipping cream

chicharon cholesterol rich foods
 2. monounsaturated – oleic acid (omega 9)
avocado peanut butter
peanut oil pili nut
olive oil shortening
3. polyunsaturated fatty acids – linolenic
acid- Vitamin F, Omega 3, linoleic acid –
Omega 6
vegetable oil
corn soybean rapeseed
canola sunflower sesame
 B. Glycerol - water soluble component of
triglycerides
- available for the formation of glucose in the
diet

C. Steroids - fat related substances that

contain sterols
- main member is cholesterol – important
constituent of body cells and tissues.
FUNCTIONS OF FATS

•Supplies food energy in concentrated form for

body activities.
•Protects vital body tissue and insulates body
•Supplies essential fatty acids.
•Serves as a carrier of the fat-soluble vitamins
(A,D,E,K)
•Adds palatability and satiety value (sense of
fullness) to your meals.
.

LACK OF FAT IN THE DIET RESULTS IN:

•Underweight
•Sluggishness
•Skin irritation similar to eczema in infants
•Signs and symptoms of fat-soluble vitamin
deficiency

EXCESS INTAKE OF FAT RESULTS IN:

•obesity/overweight
•cardiovascular diseases
Nutrients Food Sources Deficiency Excess
Carbohydrates Sugar as one of the Acute: Acute: Hyperglycemia
main ingredients of Hypoglycemia Chronic: Diabetes and
the food product Chronic: Weight loss Obesity
Ripe fruits
Grains, Legumes
Proteins Poultry, Eggs Protein Energy Cardiovascular
Meat, Milk Malnutrition Diseases
Seafoods, SOYBEAN 1.Marasmus
2.Kwashiorkor Obesity
Cereals, Grains
Vegetables, Legumes Cancer – prostate,
pancreas, kidney,
Fats Red meat ADEK deficiency breast and colon
Egg, Poultry Underweight
Dairy Products Kidney Disease
Seafoods

Vegetable oils
Nuts, Tuna
Soybean
 VITAMINS

Fat Soluble Water Soluble

Not absolutely needed daily Must be supplied everyday in

from food sources the diet

Have precursors Do not have precursors

Not stored in the body, any

Stored in the body excess is excreted in urine

Deficiency develops slow Deficiency develops fast

Vit. Uses Deficiency

B1 Normal function of the heart, muscles, Beri beri

nerves

B2 Maintain health tongue, mouth and Ariboflavinosis

ocular Magenta red tongue (Glossitis)
Cheilosis
Photophobia

B3 Keeps normal activity of the GIT and CNS Pellagra (4D)

Maintain healthy skin

B6 Essential for the formation of tryptophan Peripheral neuritis

and conversion to Vit. B3
Taken with Isoniazid (INH)
Vit. Uses Deficiency

B9 Essential for formation of RBC Megaloblastic Anemia

Taken with Iron supplements during Neural Tube Defects
pregnancy

B12 Essential for formation of RBC Pernicious anemia

Helps maintain nerve cells

C Antioxidant Scurvy
Immune system
Iron absorption
Healing of wounds and fracture
Vit. Uses Deficiency Excess
A Antioxidant Night blindness Hepatomegaly
Growth and development Bitot’s spot
of skeletal and muscle Xerophthalmia
tissues (SEVERE)
Eyesight Faulty skeletal and
dental development
D Calcium and phosphorus Rickets in children Muscle spasms
absorption Osteomalacia in adult Demineralization of
↓ bones and deposits in
Important for the soft tissues
formation of normal Kidney stones
bones and teeth
E Antioxidant functions Anemia Cramps, diarrhea
Healthy skin Nerve degeneration Dizzines
Weakness Blurred vision
Headaches
K Essential for Excessive bleeding
BLOOD CLOTTING Easy bruising
Vitamin content is highest in FRESH
FOODS that are consumed as soon as
possible after harvest

Kozier, 8th Ed. Vol. 2 p. 1234

 MINERALS
Iron
Zinc
Manganese
Iodine
Flouride
Sulfur
Calcium Selenium
Phosphorus
Sodium
Potassium
Magnesium
Chloride
Calcium and
Phosphorus

make up 80% of all mineral

elements in the body

Kozier, 8th Ed. Vol. 2 p. 1234

WATER – 60-70% total body weight
deprivation of 10% water – illness; 20% - death
next to O2 for maintenance of life
45 liters – water found in the body of normal adult
30 liters intracellular (inside or within the cells)
15 liters extracellular (outside the cells)
Functions:
•Acts as solvent for all products of digestion (universal
solvent)
•Carries nutrients to the tissues
•Removes waste products from the tissue
•Helps regulate body temperature and the acid-base
balance
•Sends messages between cells so you can think,
see, touch, hear, feel and move