VELEZ COLLEGE – COLLEGE OF PHYSICAL THERAPY

Cebu City
NUTRITION

INSTRUCTOR: DELIA Y. CABAHUG,R.N.D.

MODULE 1

NUTRITION: AN OVERVIEW

Introduction

This module affords you some of the basics of nutrition. You get to learn operational definitions in
the area of Nutrition like food, health, and diet as well as the meaning of nutrition and nutrients in general.
Nutrition has always played a significant role in our life. Every day, several times a day, you make
choices that will either improve your health or harm it. Each choice may influence your health only a little,
but when these choices are repeated over the years and decades, their effects become significant. The
choices people make each day affect not only their physical health but also their wellness—all the
characteristics that make a person strong, the benefits of positive health choices and behaviors, to show
them how to change their behaviors and make daily choices to enhance their health, and to serve as role
models for those behaviors.

The end purpose of this module is for you to understand and learn the basics about nutrition that you will be
able to use in your family as well as in your community

Learning Outcomes

Upon completion of this module, the learner can:

1. Illustrate all the underlined key terms by giving example/s

2. describe how various factors influence personal food choices;
3. classify the classes of nutrients which are organic and which yield energy;
4. distinguish the different Dimensions of Health; and
5. identify the Nutritional Guidelines for Filipinos- a prescription for Good Nutrition.

Lecture-Discussion
1. Food, Diet, and Nutrition
What we eat and drink to help keep us alive and well, to help us grow, develop, work, and play are
called food. Food is anything edible. It includes all foods and drinks acceptable for that particular society,
culture, or religion.
Food gives us a feeling of comfort and satisfaction. Eating certain foods establishes our identity.
What we eat and how we eat makes up our food habit. Most of our food habits are learned in the home from
our parents. As we grow up, our experience and learning help us to change some of these food habits. You
are learning about food and nutrition to be able to teach and help mothers to change their food habits for
the better.
Diet is the sequence and balance of meals in a day. It is concerned with the eating patterns of
individuals or a group. Some people may eat twice in a day (breakfast and dinner); others may eat four times
(breakfast, lunch, snack, and dinner); still others may seem to be chewing all day long.
 Nutrition is the interaction between food and the body. It is about the nutrients contained in food,
and their action, interaction, and balance concerning health and disease. It is the process by which people
can ingest, digest, absorb, transport, utilize, and excrete food substances. Also, nutrition is concerned with
the social, cultural, and physiological implications of food and eating. In general, the science of nutrition is
the science of showing how food nourishes the body.
A nutrient is an active chemical component in food that plays a specific structural or functional role
in the body’s activity. Sugars, starches, and fiber are often grouped as they are all carbohydrates. Vitamins
and minerals are needed in very small amounts and they are called micronutrients.

2. FOOD CHOICES
People decide what to eat when to eat, how much to eat, and even whether to eat in highly
personal ways. A variety of food choices can support good health, and an understanding of human
nutrition can help a person make healthy selections more often.
a. Preferences - the number one reason most people choose certain foods is taste—they like the
flavor.
b. Habit - People sometimes select foods out of habit. They eat cereal every morning, for example,
simply because they have always eaten cereal for breakfast. Eating a familiar food and not having
to make any decisions can be comforting.
c. Ethnic Heritage and Regional Cuisines - among the strongest influences on food choices are
ethnic heritage and regional cuisines.
d. Social Interactions - Meals are often social events, and sharing food is part of hospitality.
e. Availability, Convenience, and Economy – during these unprecedented times, (pandemic) people
often eat foods that are accessible, quick, and easy to prepare, and within their financial means.
Consumers who value convenience frequently have food delivered.
*Take note whether decisions based on convenience meet a person’s nutrition needs depends on the choices made. Eating a
banana or a candy bar may be equally convenient.*
f. Positive and Negative Associations People tend to like particular foods associated with happy
occasions—such as hot dogs at ball games or cake and ice cream.
g. Emotions – emotions guide food choices and eating behaviors. Some people cannot eat when
they are emotionally upset. Others may eat in response to a variety of emotional stimuli—for
example, to relieve boredom or depression or to calm anxiety. A lonely person may choose to eat
rather than to call a friend. A person who has returned home from an exciting evening out may
unwind with a late-night snack. These people may find emotional comfort, in part, because foods
can influence the brain’s chemistry and the mind’s response. Carbohydrates and alcohol, for
example, tend to calm, whereas proteins and caffeine are more likely to stimulate. Eating in
response to emotions and stress can easily lead to overeating and obesity, but it may be helpful at
times. For example, sharing food at times of bereavement serves both the giver’s need to provide
comfort and the receiver’s need to be cared for and to interact with others as well as to take
nourishment.
h. Values - Food choices may reflect people’s religious beliefs, political views, or environmental
concerns. For example, some Christians forgo meat on Fridays during Lent (the period before
Easter), Muslims fast between sunrise and sunset during Ramadan.

i. Body Weight and Health - Sometimes people select certain foods and supplements that they
believe will improve their body weight, health, or allergies and avoid those they believe might be
detrimental.

3. NUTRIENTS IN FOODS AND THE BODY

 Amazingly, our bodies can derive all the energy, structural materials, and regulating agents we
need from the foods we eat. This section introduces the nutrients that foods deliver and shows how
they participate in the dynamic processes that keep people alive and well.

Six Classes of Nutrients:

a. Water d. proteins,
b. Carbohydrates e. vitamins
c. Fats f. minerals

Some of the other materials in foods, such as the pigments and other phytochemicals, are not
nutrients but may still be important to health. Four of the six classes of nutrients (carbohydrates,
fats, proteins, and vitamins) contain carbon, which is found in all living things. They are therefore
organic (meaning, literally, “alive”).

During metabolism, three of these four (carbohydrates, fats, and proteins) provide the energy the
body can use, they are called energy-yielding nutrients (calorific nutrients) continually replenish the
energy you spend daily. Vitamins are organic but do not provide energy to the body. They facilitate
the release of energy from the three energy-yielding nutrients. In contrast, minerals and water are
inorganic nutrients. Minerals yield no energy in the human body, but, like vitamins, they help to
regulate the release of energy, among their many other roles. As for water, it is the medium in which
all of the body’s processes take place.

kCalories: A Measure of Energy

The amount of energy that carbohydrates, fats, and protein release can be measured in calories—
tiny units of energy so small that a single apple provides tens of thousands of them. To ease
calculations, energy is expressed in 1000-calorie metric units known as kilocalories (shortened to
kcalories, but commonly called “calories”).

Energy Nutrients in Foods Most foods contain mixtures of all three energy-yielding nutrients,
although foods are sometimes classified by their predominant nutrient. To speak of meat as “a
protein” or bread as “a carbohydrate,” however, is inaccurate. Each is rich in a particular nutrient,
but a protein-rich food such as beef contains a lot of fat along with the protein, and a carbohydrate-
rich food such as cornbread also contains fat (corn oil) and protein. Only a few foods are exceptions
to this rule, the common ones being sugar (which is a pure carbohydrate) and oil (which is pure fat).

Energy Storage in the Body The body first uses the energy-yielding nutrients to build new
compounds and fuel metabolic and physical activities. Excesses are then rearranged into storage
compounds, primarily body fat, and put away for later use. Thus, if you take in more energy than you
expend, whether, from carbohydrate, fat, or protein, the result is an increase in energy stores and
weight gain. Similarly, if you take in less energy than you expend, the result is a decrease in energy
stores and
weight loss.

Nutrients Energy
Carbohydrate 4 kcal/g
 Fat 9 kcal/g
Protein 4 kcal/g
NOTE: Alcohol contributes 7 kcal/g that can be used for energy, but it is not considered a nutrient
because it interferes with the body’s growth, maintenance, and repair.

To calculate the energy available from a food:

Multiply the number of grams of carbohydrate, protein, Divide the 81 fat kcalories by the total
and fat by 4, 4, and 9, respectively. Then add the results 173 kcalories:
together. 81 fat kcal ÷ 173 total kcal = 0.468
For example, 1 slice of bread with 1 tablespoon of (rounded to 0.47)
peanut butter on it contains:
16 grams carbohydrate, Then multiply by 100 to get the percentage:
7 grams protein, and 0.47 x 100 = 47%
9 grams fat: Dietary recommendations that urge people to
limit fat intake to 20 to 35 percent of kcalories
16 g carbohydrate x 4 kcal/g = 64 kcal refer to the day’s total energy intake, not to
7 g protein x 4 kcal/g = 28 kcal individual foods. Still, if the proportion of fat in
9 g fat x 9 kcal/g = 81 kcal each food choice throughout a day exceeds 35
Total = 173 kcal percent of kcalories, then the day’s total surely
From this information, you can calculate the percentage will, too. Knowing that this snack provides 47
*Try this: Calculate the energy available from a bean burrito with cheese
of kcalories each of the energy nutrients contributes to percent of its kcalories from fat alerts a person to
(55 grams carbohydrate, 15 grams protein, and 12 grams fat). Determine the percentage of
the total. To determine the percentage of kcalories from the need to make lower-fat selections at other
kcalories from each of the energy nutrients.
fat, for example times that day.
Below is a summary of the way our body uses nutrients:
Nutrient Use/Functions
Carbohydrates (starches and sugars) For energy
Fiber To keep gut healthy
To help digestion
Fats For energy
To build cells
Stored for use as energy when needed

Proteins To build cells

To make fluids
For chemical processes
For energy
To protect against infection
Minerals To build cells
To make fluids
For chemical processes
Vitamins For chemical processes
To build cells
To protect against infection
Water For chemical processes
For building cells
To make fluids
4. Health Dimensions

Health a range of states with physical, mental, emotional, spiritual, and social components. At a
minimum, health means freedom from physical disease, mental disturbances, emotional distress, spiritual
discontent, social maladjustment, and other negative states. At a maximum, health means “wellness.”

Wellness maximum well-being; the top range of health states; the goal of the person who strives
toward realizing his or her full potential physically, mentally, emotionally, spiritually, and socially.

One tool a student nurse can use to help guide their patients in the right direction is the health
continuum, also called the illness-wellness continuum.
The illness-wellness continuum is an illustration that draws a connection between the treatment
paradigm and the wellness paradigm.
Where they meet in the middle is considered the neutral point. Some examples of the continuum
include the 5 dimensions of personal health. These are categories within each of our daily lives that must be
balanced to attain optimal health.
This is a great tool that a student nurse can use to help their patients visualize, plan, and achieve
their goals for a healthier lifestyle. Consider the farther down the continuum your patients go towards illness
the closer they are to death; rather, the farther up the continuum your patients go towards wellness the
closer they are to optimal health.
An Illustration of a Continuum of Health

The 5 components of personal health consist of:

 Physical health: Is our body functioning as well as it could be?
 Emotional health: Can we express ourselves adequately?
 Mental health: Does stress consume us or can we cope when needed?
 Social health: Do our friends and family help us or hinder us?
 Spiritual health: Are we following our code of ethics, morals, and values?
All of these are factors that affect which direction our patients go on the illness-wellness continuum. These
states are not fixed, and even the slightest of changes can make a difference to their overall health. Let’s look
more closely at each of the 6 components of personal health.
Physical Health - We can give our bodies a fighting chance through prevention methods, such as hand
washing, immunizations, health screenings, and proper diet and exercise. Factors that we have no control
over, yet have an enormous impact on our physical health, are our age and genetics.
As hard as we may try to stop or reverse the hands of time, it is inevitable. Likewise, we have no control over
our genetic makeup.
Emotional Health - Being able to adequately express feelings constructively, while difficult, can be very
enlightening to not only ourselves but to those around us as well.
It's unrealistic to imagine a life with no conflict, but it is realistic to imagine a life where feelings can be
addressed in a way that is the least damaging to all those involved.
Mental Health - Much like our physical health, we cannot control all aspects of our lives that can impact our
mental health. Demands of our daily lives can change from one minute to the next, so the key is how we
manage those demands and how we cope when we can't. When faced with a stressful situation, do we deal
with it head-on, do we sit back and let it play out? Or does it depend?
Social health involves your ability to form satisfying interpersonal relationships with others. It also relates to
your ability to adapt comfortably to different social situations and act appropriately in a variety of settings. ...
Overall, stress can be one of the most significant threats to a healthy relationship.
Spiritual health can be defined as our integration with the greater whole of life and is measured by the
degree that we honor our interconnectedness with all things. ... Developing good spiritual health releases
inner suffering and adds deeper meaning and value to our lives.
#Activity 1 - (https://youtu.be/pxZ2cYn9v24)
5. Nutritional Guidelines for Filipinos
The Food and Nutrition Research Institute is an inter-agency and multidisciplinary technical working
group that addresses the changes in the nutrition situation of our country, as such they developed a
Nutritional Guidelines for Filipinos. A measure towards healthy living for all age groups from infants to adults,
pregnant and lactating women, and the elderly.

ASSESSMENT
 Almost all foods are a mixture of nutrients. They contain different amounts of sugar, starch, fiber, fat,
protein, minerals, vitamins, and water.

A. Case Study
John is an 18-year-old boy. He has been playing soccer with his friends for several years and would
like to play soccer for his college team. However, he has observed that most of the players in the team are
heavier than he is, and he is concerned that he might not be able to make the team because of his lighter
weight. John has decided to make some changes to his diet in hopes that he will be more likely to make the
soccer team. But lately, John’s energy has been low—he often feels tired during class and sometimes gets
dizzy when he stands. He’s just not himself.

John’s sample diet for one day:

Breakfast:3 plain pancakes (5” diameter each) with butter (2 T) and syrup (3 T),
5 medium slices of bacon,
2 cups orange juice
3 cups whole milk
Lunch : 1 medium beef with beans,
1 large, fast-food order - French fries (frozen, deep-fried)
1 cup whole milk
1medium apple
Dinner : 2 cups mixed green salad with ranch dressing (2 T),
2 hamburgers on a bun with mayonnaise and tomato,
2 bags of potato chips (Big Grab),
2 slices of chocolate cake,
2 cups whole milk (2 c)
Bedtime snack: peanut butter and jelly sandwich, chocolate shake (2 c)

B. Critical Thinking

Question # 1. What can you learn by looking at John’s diet?

2. Why is this information important?
3. What might be some of the short- and long-term consequences for John if he does not
change his diet?
4. As an athlete what nutrient is particularly important for John’s physical activity.

C. Practical Analysis
Question # 1. Think of some of the food types usually consumed in your family. What nutrients do these
foods have and what nutrient do you think they might lack?
2. How does the body use nutrients? Give examples of foods for each type of nutrient-based on
your experience in a family setting.
3. List some of the ways the body uses nutrients to produce energy. Which developmental age
group needs the most energy and why?
4. Give one example of each of the different Dimensions of Health.

D. Essay

1. Assess your Diet based on the Nutrition Guidelines for Filipinos and list a three - day menu of
your meal pattern.
2. Do you agree that family eating at the table contributes to good nutritional status?
OPTIONAL ACTIVITY
Fill-out this chart.
Nutrients Importance to Health Foods Found In
Carbohydrates
Proteins
Vitamins
Minerals
Water

Learning Resource Materials:

1. e-book (be.-Ok): Susan Dudek (2014). Nutrition Essentials for Nursing Practice 7 th Ed.
Williamsville, New York
2. e-book (be.-Ok): Whitney/Rolfes (2016) Understanding Nutrition 15th Ed.
(www.cengage.com/highered)
3. Videos (watch):
a. History of Vitamins http://www.youtube.com/watch?v=Rya4wVpHg_w
b. Pellagra http://www.youtube.com/watch?v=QeloeutvsqM
c. Vitamin Supplements http://www.youtube.com/watch?v=Aa6-jmVhbcU
d. How to Choose a Supplement http://www.youtube.com/watch?v=X9HL4yMxSyI
4. LinkedIn Slide-Share

Suggested Readings and References

Jamorabo-Ruiz and Serraon-Claudio 2005 Medical Nutrition Therapy for Filipinos Manila,
Philippines
Merriam & Webster Bookstore, Inc. Manila, Philippines