NUTRITION AND DIET THERAPHY

Prelims: 1st Semester Reviewer

Introduction to Nutrition Function of Food

 Health – According to WHO health is a  Physical growth and development.
complete physical, mental, and social  Production of energy and or power.
well-being and not merely the absence  Enhancement of tissues working
of disease an infirmity. capacity.
 Nutritional Status – A state of our body  Protection against diseases.
as a result of food we consume. We are
Nutrition
what we eat.
 Nutritional Requirements – Refers to  The term “nutrition” is derived from the
the amount various nutrients needed for word “nourish” which implies the food
an individual to sustain a healthy life. consumed by us and all the reactions
 Nutrition – The scientific study of food through which it is utilized for physical
and it’s relation to health. growth, energy, and better health.
 Nutritionist – A person who advice  Nutrition plays and important role in
about various aspects of nutrition. healthy living and prevention of
 Imbalance – Pathological state diseases.
resulting from disproportion of the  Nutrition is most important indicator in
nutrients. determining the health status of an
individuals, family, community, and the
Food
nation.
 Any substances used for energy, physical
Meaning and Importance of Nutrition
growth, development and repair or
building in the body can be termed as  Study of food and how the body make
food. use of it
 It means, any substances which after  It deals not only with the quantity and
consumption, helps in producing heat or quality of food consumed but also with
energy formation of new tissues, repair of the process of receiving and utilizing it
tissues and carrying the physiological for the growth and renewal of the body.
process, can be called food.  For the maintenance of the different
 Constitutes all the solid and liquid body function.
materials taken into the digestive tract  The word nutrition is derived from
that are utilized to maintain and build “nutricus” which means to suckle.
body tissues, regulate body processes,  Dietetics – It is the practical application
supply heat thereby sustaining life. of the principles of the nutrition or in the
 Foods are composed of various other words it is the science that deals
compounds, both organic and inorganic, with the study of nutrition in health and
so the food either a chemical compound disease.
or a mixture of chemical compounds.  Balanced Diet – The selection of the
 Organic Compounds – Are protein, right components of food in the right
lipids, carbohydrates, and vitamins. It proportions of maintaining good health
contains carbon and living things. and prevention of diseases.
 Inorganic Compounds – Are water and
minerals. It is nonliving and without Function of Nutrition
carbon.  The basic function of nutrition is to
 Food when taken and digested nourishes maintain life by allowing an individual to
the body, it is vital and without which a grow and be in a state of optimum
person cannot live. It is likewise culturally health.
acceptable as it supplies heat and
energy, builds and repairs body tissues The Following Are the Reason Why
and regulates body processes. Nutritional Science Is Applied to Nursing
 Small intestine - absorption of digested Care:
food and complex nutrients.
1. The recognition of the role of nutrition un
 Large Intestine – water absorbs
preventing diseases or illness.
NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

2. The concern for adapting food patterns  This are the bulk food and are the main
of individuals to their nutritional needs sources of energy.
within the framework of their cultural,  A macronutrients breakdown of 20%-
economic, and psychological situation 30% fats, 30% proteins, and 40%-50%
and styles. carbohydrates.
3. The awareness of the need in specific  Needed in grams per day.
disease states to modify nutritional  Enlarge amounts.
factors for therapeutic processes.
Micronutrients
Nutrients
 This category includes minerals and
 Nutrients are organic and inorganic vitamins.
compound found in diet.  These are required in small quantity and
 Ordinarily, we get many nutrients in hence, called as micronutrients.
foods but there is no such food which  Small amounts.
contains all the nutrients.
Calorie
 Every food item contains more than one
nutrient.  Defined as the amount of heat required
 They perform diverse roles in the body to raise the temperature of gram of water
such as to provide heat and energy. through 1 degree Celsius.
 Build and repair body tissues and  Calorie Value – The amount of heat
regulate body processes. release by a unit volume of a substance
 Since nutrients are found primarily in during complete combustion.
natural foods, adequate intake of these  Calories – They are byproduct when
nutrients is necessary to carry carbs, proteins, and fats are oxidized.
physiological functions.  Bomb Calorimeter – Measures the total
calorie content available from food.
Classification of Nutrients
 Food energy is measured in kilocalories
 Function – Those that from tissues in (kcal).
the body-building nutrients while those o 1000 calories = 1 kcal
that furnish heat and energy are fats,  Joule is the measure of energy in the
carbohydrates, and proteins. metric system
 Chemical Properties – nutrients either o 1kcal = 4.184 kilojoule
organic or inorganic compound.  Calorific values of macronutrient per
 Essentiality – Nutrients are classified gram.
based on their significant contribution to o Carbohydrates – 4 calories/gram
body’s physiological functioning. o Fats – 9 calories/gram
 Concentration – Nutrients are either in o Proteins – 4 calories/gram
large amounts or in low amounts.
 Depending upon the functions of Metabolism
nutrients can be categorized as:
 Is derived from the word “metabolismo”
o Energy-yielding Nutrients – it
which means to change or alter.
includes carbohydrates and fats.
 The complex of physical and chemical
o Body-Building – includes proteins.
process occurring within the living cell or
o Protective Nutrients – includes organism that is necessary for the
minerals and vitamins. maintenance of life. In metabolism some
Nutrients substances are broken down to yield
energy for vital process which other
 Carbohydrate, proteins, fats, vitamins, substances necessary for life are
minerals, and water. synthesized.
 Malnutrition – Condition from
Macronutrients
unbalanced diet or insufficient food.
 Proteins, fats, and carbohydrates are  Overnutrition or Hyperalimentation –
kept in this category. Is a form of malnutrition in which intake
of nutrients is over supplied. The amount
NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

of nutrition exceeds the amount required  A labor needs more protein and
for normal growth. energy as compared to an office
 Undernutrition or Hyponutrition – It is goer.
the deficient bodily nutrition due to 5. Cultural Factors
inadequate food intake or faulty  Human life, like other factors,
assimilation of nutrition also known as cannot remain cultural factors.
hyponutrition.  Malnutrition or undernutrition,
imbalance or extraordinary
Factors Affecting Nutrition and Planning of
dietary conditions, may occur
Meals
cultural beliefs and traditions.
1. Age  Food habits, customs food fads
 Age affects the normal diet. have an important role in meal
 Children need more nutrients as planning and nutrition
compared to adults
Changing Concepts in Food and Nutrition
 Energy producing and body food
is their major need.  Nutritional needs are crucial throughout
 Similarly, quantity of protective the life cycle.
food is determined according to  In history of development of man, food
the age groups. has been recognized as an important
 The adult population requires aspects and cause for struggle.
calorie rich food while the ageing  The health status of any nation can be
population requires less amount assessed on the basis of its nutritional
pf energy due to reduce activities. conditions.
2. Sex  Cultural factors have a critical influence
 Nutrition and balanced diet are on nutritional pattern, as they directly
different in men and women affect our level of functioning.
 The nutritional requirements of  It should be noted that food is defined
males is greater than those of culturally.
females.  All the cultures of the world have a
 Due to difference in body size wealth of traditional dishes that gain
and physical activity, man needs desirable tastes and texture by variety.
more energy.  Change in economic environment may
 During menstruation, due to loss alter family life and eating habits.
of blood women need more iron.  Other food habits however are dropped,
Similarly, women need nutritious modified or changed to reflect personal
diet during pregnancy and and family preferences in taste and
lactation. social status.
3. Income and Number of Members  In our country the nutritional concept of
 If the income of a person is people is continuously changing.
higher, he can purchase various  In cities individuals are shifting their food
food items in sufficient quantities selection from traditional foods to
so, rich persons diet may be processed foods.
more nutritious.  Sedentary lifestyle and metabolic
 Similarly, the number of a disturbance cause obesity. Due to
member in a family also affects obesity, occurrence of diabetes and rate
the nutritional status and choice of heart attack are increasing.
of food.  Along with the nutritional deficiencies,
 Even when the income is similar, nutrition has a significant effect on
the standard of diet in small communicable diseases, immunity,
family is much better than that of fertility, maternal and child health, family
a large family. health and non-communicable diseases.
4. Occupation  Modern trends are reducing the use of
 Some occupation involves hard many foods and are thus altering the
physical labor, while in some adequacy of many people.
mental tension is more common.
NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

 Urbanization in many countries has nutrition is adequate and

affected the availability of many foods. balanced.
 The increased in maternal and
Relationship of Nutrition to Health
infant mortality rate is also due to
1. Physical and Mental Growth lack of proper diet during
 Nutrition is essential for the pregnancy.
physical and mental  If the pregnant mother does not
developments and day to day get sufficient nutrition, low birth
requirements in the human may weight baby is born that may
span from childhood to old age. suffer from various diseases right
 This requirement is greater in from birth.
childhood and young age and is 5. Non-communicable Disease
reduced in the eldest people.  Many studies indicate that
 In other words, maintenance of disease like diabetes, coronary
human health is no possible in heart disease, hypertension, and
the absence of proper nutrition. cancer also have relation with
 Growth and development are nutritional upsets.
directly related to diet and 6. Primary Health Care
nutrition.  For the achievement of “health
 If the diet is not sufficient and for all” nutrition is one out of the
balanced lead to malnutrition. eight components of primary
 Right from childhood to any age health care which prove the
group can be a victim of importance of nutrients in health.
deficiencies
Factors Responsible for Changing Nutrition
 Every nutrient has its role in
and Dietary Lifestyle
growth and development of body
and nervous tissue repairs. 1. Population Growth
2. Specific Nutritional Disease  Our death rate has fallen but birth
 The root cause behind protein rate is still high resulting in
calorie malnutrition blindness, problem of over population.
dysentery etc. are nutritional 2. Urban Migration
problems.  Rural population is moving
 These health problems can be towards cities for better possible
tackled by offering or balancing opportunities of employment and
diet amenities that are available in
3. Immunity urban areas.
 Due to malnutrition resistance of 3. Mechanization
an individual decreases while  Due to machines and labor-
susceptibility to infection saving utilization of urban as well
increases. as rural no sustainability,
 Good and proper nutrition resulting in sedentary life
protects the individual from prevalence, obesity etc. and
diseases, while other nutrition labor. Saving devices, the energy
invites diseases like tuberculosis. as well as rural population has
4. Maternal Child and Family Health fallen in sedentary lifestyle.
 The health of the vulnerable 4. Economic Development
section of the community  The per capita income of our
(expected mothers and children country has increased.
under 14 years of age).  Due to economic development,
 Nutrition is an important factor in the nutritional aspiration in the
high maternal and infant country is also higher resulting in
mortality. change of food.
 Similarly, the health status of
those family is higher where
NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

5. Social Media  Ions and polar molecules are readily

 Social media is playing an soluble in water (hydrophilic) while non-
important role in changing polar molecules which cannot interact
lifestyle of citizens. with water, are poorly soluble in an
 It is also affecting nutrition of our aqueous environment (hydrophobic).
country.  As a result, nonpolar molecules tend to
 Public awareness has increases reduce their contact with water by
and new nutrition wishes and associating closely with each other
dishes are taking plan one’s. instead.
 Along with junk food, new
Cell Structure
customs and developing, which
are affecting the nutritional  Human body cells have several similar
scenario of our country. features: cell membrane, cytoplasm, cell
organelles, and nucleus.
Importance of Nutrition in Nursing Study
 To know the nutrition status of the 1. Cell membrane also known as plasma
individual, the family, or the community, membrane, a selectively permeable and
and to assess and evaluate. made up of phospholipids, cholesterol
 To provide pleasant and right and proteins. The proteins in the cell
environment to patients during meals membrane form pores or openings to
and for better serving of diets. permit the passage of materials by:
 To know the principle of nutrition, their o Acting as enzymes to help
relationship with diseases, to prescribe substances enter the cell
diet and to develop expertise in field of o Acting as antigen markers to
nutrition. identify the self "as self"
 To study the nutrition requirements of o Serving as receptor sites for
handicapped weak individual and other hormones
vulnerable groups. 2. Cytoplasm is a watery solution of
 To service as a link between patients his minerals, gasses, and organic molecules
family, the community, doctor, and the found between the cell membrane and
dietitian for fulfillment of the nutritional the nucleus is a location for chemical
needs of the patient. reactions.
 To impart nutritional education and 3. Cell organelles are intra cellular
conduct consultation/ nutrition clinics structure that are bound by their own
(like diabetic clinics). membranes, each having a definite
 To understand the community nutritional function.
problem to know the applied nutrition 4. Cell organelles are made up of:
aspects and to participate in nutrition A. Endoplasmic Reticulum a
programs. passageway for the transport of
Cell Structure material with-in the cell.
o Rough ER has ribosomes
 They are made of water, inorganic ions, attached to its membranes to
and non-carbon containing molecules. synthesize secretory proteins.
 Water is the most abundant molecule in o Smooth ER has no
cells (70% of the total cell mass. ribosomes attached and it
 The significant property of water is that it synthesizes lipids and
is a polar molecule, in which the carbohydrates.
hydrogen atoms have slight positive 4. Ribosomes a tiny structure of protein
charge, and the oxygen has slight and RNA that are sites of protein
negative charge. synthesis.
 Due to their polar nature water 5. Golgi Apparatus a string of flat
molecules can form hydrogen bonds with membranous sacs that synthesize
each other or with other polar molecules, carbohydrates. The package material for
as well as interact with positive or section for secretion from the cell by
negative ions. breaking off some of their small sacs and
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

fusing with the cell membrane to release

contained substance to the outside of
Stomach
the cell.
6. Mitochondria organelles inside the  Muscular bag which contains acid. It
cytoplasm that is the site of energy mixes food and drink with the acid.
production (ATP). The are bound by a
double membrane and have an inner Pancreas
layer with folds called cristae.  Releases enzymes into the intestines.
7. Lysosomes contain digestive enzyme Enzymes break down foods such as
that destroy engulfed bacteria and other lipids, proteins and carbohydrates.
cellular debris.
8. Centrioles organize the spindle fibers Gall bladder
during cell division.
 Where bile stored and concentrated
9. Cilia and flagella a mobile like
before its release into the small intestine.
projections through the cell membrane.
Bile is produced in the liver to break
For motility and adhesion.
down lipids.
10. Nucleus is the control center of the cell
that contains the genetic information. Small intestine
Prokaryotic VS Eukaryotic Cell  Foods such as carbohydrates, proteins
and lipids are digested here. Nutrients
 Prokaryotic
from these foods are absorbed into the
o Do not have true nucleus
blood.
o Cells are simple
 Eukaryotic The intestines
o Have true nucleus and nucleolus and
 The intestines have a large surface area
contain all membrane bound organelles.
as a result of lots of tiny folds, which
o Cells are complex and large structured.
absorb nutrients and water.
THE ROLE OF THE DIGESTIVE SYSTEM Villi function
 The role of the digestive system is to  Specialized projecting structures known
break down food into tiny parties, which as villi, are present in the small intestine.
are more easily digested and absorbed The villi themselves have even smaller
into the acid. Food provides us with hairlike projections on their surfaces
nutrients required for bodily health, known as microvilli, the villi have a good
growth and repair. The digestive system blood supply from capillaries, which
also enables the body to release food enable the absorption of nutrients from
that cannot be digested in the form of the gut wall into the blood.
faces.
Large intestine
Mouth
 Contains food which be broken down
 This is the start of the digestive system. further, usually fibre. Water is absorbed
The teeth mechanically grind down the into the blood.
food. The saliva, made in salivary
glands, chemically digests the food using Rectum
enzymes.
 Contains undigested food stores as
Esophagus feces (poo).
 A thin tube that connects the mouth to Anus
the stomach.
 End of the digestive system and where
Liver feces leave the body.
 Releases a chemical called bile into the The ABCs Food Preparation
intestine via the gall bladder, Bile breaks
down lipids (fats and oils) in food.
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

 Setting Up a Tray - Tray service is the desired mark. Bend over to check at
type of food service in hospitals. eye level for accuracy.
o Standard size trays (8x 12) are used 4. Peeling Raw Tomatoes and
o An under liners always placed to improve Potatoes. Put tomato and potato in
the appearance of the set up. boiling water for 10 to 30 seconds
o Individual tray decors may be placed. (shorter time for riper fruits).Remove
o Foods are arranged artistically on the and rinse in a cold water to stop
plates. cooking. Peel will lift off.
5. Peeling Firm Fruits and Vegetables
Model for Tray Service: (carrots, turnips, apples, and pears)
Hold the fruit or the vegetable in one
1. Rice and vegetable plate
hand, and with a floating blade peeler
2. Soup plate
in the other hand, peel from top to
3. Glass
bottom, turning the fruit or the
4. Dessert
vegetable as you progress. Trim the
5. Fork
stem and/or root with a small paring
6. Dinner plate with rice
knife.
7. Knife
6. Cutting Meat or Vegetables in
8. Tablespoon
Julienne Strips or Match SticksCut
9. Teaspoon
10. Cup and sauce meat or vegetables into ¼" slices.
Stack 3 or 4 slices together and cut
Techniques in food preparation into ⅛" wide strips.
7. Slicing Firm Fruits and Vegetables
 Getting food ready to cook is just as
Peel the firm fruit or vegetable if
important as the actual cooking.
necessary. Leave it whole or half
Measuring, chopping, slicing, coring, and
lengthwise; slice straight up and
peeling the ingredients are just some of
down, pushing knife slightly forward
the necessary preparation tasks. The
with each down stroke. Slide
success or failure of many dishes
knuckles of left hand and allow the
depends on how well you know the
fruit or vegetable to control thickness
ABCs of food preparation. If you do them
of each slice.
right, you can finish preparing the food
8. Dicing Celery, Carrots, and Green
fast, with little effort.
PepperCut vegetables into long strips
across to make fairly neat cubes.
1. Measuring Dry IngredientsPour
Make slices much closer whenthe
spoon-sifted or unsifted dry
recipe calls for "finely cut" or
ingredients into the dry measuring
"minced."
cup until overflowing, catching
9. Chopping, Dicing, and Mincing Onion
excess on kitchen wrap. Level off the
Halve peeled onions lengthwise. Hold
contents of the cup with the straight
on board with cut side down and root
edge of a knife or metal spatula.
end to your left.Make several slices
Never tap the cup on counter to level;
from tip to root. Do not cut through
do not press or pack down the
root. Next, slice from side to side.
ingredients unless the recipe
Then slice from tip to root again,
specifies (as with brown sugar).
cutting across the first slices. Make
2. Measuring Powder IngredientsDip
all slices as close together as
the measuring spoon into the baking
possible for minced onions, about 1"
powder, salt, or spice, and stir to
apart for chopped
break up lumps. Fill the spoon to
overflowing and then level it off with Purchasing
the straight edge of a knife or metal
spatula.Scrape out with a rubber  Purchasing is an important activity
spatula. because the quality and cost materials at
3. Measuring LiquidsPlace the liquid the time of purchase
measure on a level surface and fill to  largely determine the quality and cost of
the finished product.
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

 Effective purchasing aims to provide an market availability, and other related

adequate supply of food, the right quality information.
in the right quantity, and at the right 3. Contact potential suppliers or visit
price. To make this possible, it is possible sources to know what products
important for the food to be purchased at are being offered and at what price.
the right time from the right source. 4. Compare the products available from
different sources with your product
Tips in Purchasing
specifications.
 Choose whole-grain cereals and bread 5. Evaluate what the supplier has to offer
rather than refined ones. The greatest against your needs, as in the quality
concentration of B-vitamins and minerals available, prices, terms, conditions of
is in the wheat germ and outer layers of delivery, methods of payment, and the
the grain. The entire germ and most of like.
the outer layers are removed during 6. Decide on the supplier or vendor.
milling to refine or whiten the grain.
Tips for a Purchaser/Marketer
Some, but not all, of the essential
nutrients are restored when flour or  Know what to buy and where to buy
cereals are enriched. In the other words, quality foods.
enriched foods are much better than  Determine beforehand how much you
unenriched refined products, but whole- can afford to spend
grain products are best. Rice and pasta,  Make a flexible marketing list.
as well as breads and cereals, are  Use polite expressions when buying and
readily available in enriched forms. asking for goods.
Brown rice contains more vitamins than  Avoid unnecessary remarks if you do not
white rice, and parboiled white rice approve of the price.
("converted") has more vitamins than
How to Buy Fruits
polished rice.
 If you buy skim milk or non-fat dry milk,  Buy fruits in season.
be sure it has been fortified with vitamins  Citrus fruits should be heavy for their
A and D.These vitamins are lost when fat size.
is removed from the milk. Margarine  Fruits should be firm, even-colored, and
should also be fortified with vitamins A free from signs of decay.
and D.  Fruits that are just ripe are richer in
 Buy fresh or frozen fruits and vegetables nutrients; overripe fruits have less food
rather than canned ones. Many vitamins value.
are soluble in water (all B-vitamins and
C) and many are destroyed by high How to Buy Vegetables
temperature involved in canning. As a  Select those without signs of decay.
result, canned foods may retain half or  Tomatoes and eggplants should be firm
less of the original content of many and free from scars and spots.
vitamins; additional vitamins are lost  Cabbage should be firm and heavy.
during storage.  Avoid buying vegetables that are cut and
 Shop for fresh produce and, if possible, diced into pieces or peeled.
pick fruits and vegetables that have been
ripened in the vine. How to Buy Eggs
 Choose bright orange carrots, deep
 A fresh egg will sink if it is placed in a
orange sweet potatoes, and dark leaf
basin of water.
lettuce for maximum vitamin A content.
 It has a rough shell.
Steps in Purchasing  It is heavy.

1. Determine what items or products How to Buy Meat

should be purchased, specifying the
 Pork is pinkish red while beef is dark red
quality and quantity.
 Know the desired part of meat before
2. Know the market situation about the
buying.
products, such as the supply, demand,
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

How to Buy Chicken A. Food Guide Pyramid (FGP)

 Is a simple graphic presentation of foods
 Young chicken has smooth legs.
grouped according to nutrient
 Know the desired part of chicken for
contribution
cooking needs.
 Was developed to help individuals select
 There should be traces of fat under the
a well-balanced diet to promote good
skin.
health
 The meat should be yellowish pink.
 It shows the five food groups arranged in
How to Buy Fish a pyramid. The pyramidal shape
indicated the relative amounts or
 The flesh is firm and scales are fully proportions of each food group that
shiny. should be eaten everyday
 The odor is not unpleasant.  Food pyramid has been modified to suit
 The belly walls are intact. special diets
 The eyes are full and bright.  Sanirose S. Orbeta, MS, RD developed
 The gills are red, not gray or brown a food pyramid which highlights the
Basic Tools in Nutrition importance of water and other fluids
 “Drink plenty of fluids”
Food Guide Pyramid  Her pyramid was endorsed by the
Philippine Center for Sports Medicine
 This tool provides a way to convent
nutrient recommendations from the RENI
B. Recommended Energy & Nutrient
into a food plan and offers these simple
Intake (RENI)
daily guidelines
 Levels of intakes of energy and essential
Guidelines: nutrients which, on the basis of current
scientific knowledge, are considered
o Choose most of your daily foods from: adequate for the maintenance of health
 Grain products (5-8 servings) and well-being of nearly all healthy
 Vegetable group (3-5 servings) persons in the population. (CVC Barba &
 Fruit group (2-4 servings) MIZ Cabrera)
o Eat moderate number of foods from:  Are levels of nutrient intakes considered
 Milk group (1 serving) adequate to maintain health and provide
 Meat (3-4 servings) reasonable levels of reserves in body
o Choose sparingly foods that provide few tissues of health person
nutrients and are high in fat, salt and
sugar C. Food composition tables (FCT’s)
 This provides information on the
Body building foods
chemical composition and nutrient
 Supply good quality proteins, some contribution of foods.
vitamins and minerals  FNRI (Food Nutrition and Resources
Institute) – DOST
Body regulating foods
 Foods - Composed of fruits and D. Philippine Food Exchange Lists (FEL)
vegetables provide vitamins and  The exchange system provides a
minerals, particularly ascorbic acid and powerful and practical tool for estimating
pro-vitamin A the CHO, CHON, Fat, and energy
content of a food or meal
Energy giving foods  The food exchange list system is a
grouping of common foods that have
 Composed mostly of rice and other
practically the same amount of protein,
cereals, starches, sugars and fats
carbohydrates and fat
contribute the bull of calories
 FEL is used for meal planning, planning
nutritious diet, dietary
counseling/instructions, assessing and
evaluating nutrient intakes
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E. Nutritional Guidelines for Filipinos Light - Means that the product has 1/3 fewer
(2012) calories, or 50% less fat, or 50% less sodium
 The nutritional guidelines are primary
Low - Means that the food contains an amount
recommendations to promote good
of a nutrient that enables you to eat several
health habits through proper nutrition
servings without going over the daily value for
 Purpose
that nutrient
 To increase knowledge and educate the
population on proper health and nutrition  Low-calorie -40 cal or fewer per serving
F. Food Labels  Low-fat -3 grams of fat or less per
 Is a useful tool to compare nutrient serving
values of foods and learn valuable  Low-saturated fat - less than o.5 grams
sources of nutrients. trans-fat per serving
 Low-cholesterol - 20 mg or less per
Nutrition Facts
serving
 This label is declared with the food label
Free - Means negligible or not none
as required by law for more than 90% of
all processed and packaged foods  Calorie-free - fewer than 5 cal/serving
 Fat-free - less than 0.5 gm of fat/serving
Nutrition Labeling
 Trans fat-free - less than 0.5 gm trans-fat
 Primary means of communication and o.5 gm saturated fat/serving
between the producer of the  Cholesterol-free - less than 2 mg of
manufacturer and the purchaser or. cholesterol or 2 gm of less saturated fat
consumer.  Sodium-free or salt free -less than 5 mg
 Description intended to inform the of sodium
consumer of nutritional properties.  Sugar-free - less than 0.5 gm of
sugar/serving
2 Components
Codex Alimentarius
 Nutrient declaration -a standardized
statement or listing of the nutrient  It is a guideline that reminds the
content of food consumers to make a wise choice by
 Nutrition claim - representation which reading the label; the manufacturer or
states or implies that a food has some producer to convey the nutrient content
particular nutritional properties or information on the label and not to
mislead or deceive consumers.
Purposes of Nutrition Labeling:
Dietary Guidelines for Filipinos
1. Consumers to make a wise choice by
reading the label. 1. Eat a variety of foods everyday
2. Manufacturer or producer to convey the  The five food groups are the building
nutrient content of information on the blocks of the food guide pyramid
label.  Special Nutritional and Concerns
3. Manufacturer not to mislead or deceive  Young children and during school
consumers and that, no nutrition claims age years
are made without approval by  Pregnancy and lactating women
appropriate authorities.  Puberty and adolescence
2. Breastfeed infants exclusively from birth
Descriptive Terms
up to 6 months, and then, give
High (rich-in, excellent source) - Means one appropriate foods while continuing
serving provides 20% or more of the daily value breastfeeding for optimum G&D
for a particular nutrient  Take note: Natural immunity that
baby gets from breastfeeding is
Good source - Means one serving gives you Colostrum.
10% to 19% of the daily value for a particular 3. Eat more vegetables and fruits to get the
nutrient essential vitamins, minerals, and fiber for
regulation of the body process.
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Prelims: 1st Semester Reviewer

4. Consume fish, lean meat, poultry, dried

beans or nuts for growth and repair of
Macronutrients & Micronutrients
tissues
5. Consume milk, milk products, and other Macronutrients
calcium-rich food such as small fish and
shellfish, every day for healthy bones  Carbohydrates
and teeth  Proteins
6. Consume safe foods and water to  Fats
prevent diarrhea and other food and Micronutrients
water-borne diseases
7. Use iodize salt to prevent iodine  Minerals
deficiency disorder  Vitamins
8. Limit intake of salty, fried, fatty, and  Water
sugar rich food
3 x Macronutrients
9. Attain normal body weight through
proper diet and moderate physical  Macronutrients are nutrients that provide
activities to maintain good health and energy (calories) for the body and are
help prevent obesity required in large amounts with
10. Be physically active, make healthy food suggested % daily intake:
choices, manage stress, avoid alcoholic  Macronutrients include:
beverages, and do not smoke to help o Carbohydrates: 45-60%
prevent lifestyle related non- o Proteins: 20-35%
communicable diseases o Fats: 15-25%
Essential Nutrients 3 x Micronutrients
Nutrition  Micronutrients are essential for the
 The process of nourishing the body, proper functioning of every system in the
supplying what is necessary to sustain body and are required in smaller
life. amounts than macronutrients.
 Nutrients are chemical compounds  Micronutrients include:
needed for growth, repair, energy, and o Vitamins
regulation of body functions. o Minerals&
o Water
6 Essential Nutrients
Carbohydrates (CHO)
 Carbohydrates
o Sugars /starches- provides energy  Macronutrient required in large
for the body to use amounts-:
o Fiber-aids digestion  Known as sugars, starches (glucose,
 Protein fructose, sucrose).
o Builds and repairs muscle tissues  Role of Carbohydrates:
 Fats and oils o Provides body with energy, by
o Stores energy in the body converting glycogen (from muscles
 Vitamins /liver) to energy.
o Promote normal growth, provide o Major role in construction of organs &
proper metabolism, nerve cells.
o Protect against certain diseases  Travels in the blood.
 Stored as glycogen in muscles, (liver and
 Minerals
fat cells).
o Support function of heart,
metabolism, bones/ teeth formation Classification of Sugars
 Water
o Regulates body functions: e.g.  Monosaccharides or simple sugars is
the simplest form of CHO.
nutrient absorption, body
 They are sweet and since they require
temperature
no digestion, they can be absorbed
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

directly into the blood stream from small o Pasta, bread, cereals, bread, rice,
intestine. bananas, vegetables (green
a. Glucose (dextrose) - the vegetables, potato cauliflower kidney
principal form in which CHO is beans).
used by the body: blood sugar,
abundant in fruits, sweet corn, 2. Simple
and corn syrup. It is moderately  Provide energy but no fibre, vitamins or
sweet sugar found naturally minerals
preformed in a few foods but it is o Fruits, boney, milk, and refined
mainly created in the body from sugar, cake, biscuits
starch digestion.
b. Fructose (levulose) - the Fiber
sweetest of simple sugars. It is
 Fiber is found in complex carbohydrate
found in honey, most fruits, some
foods
vegetable. It is converted into
o Whole grain bread, cereals,
glucose in the body.
vegetables, legumes, fruit
c. Galactose - not found in free
 Role of fiber
foods. It is produced from lactose
o Helps bowel regularity
(milk sugar) by digestion and is
o Reduces the risk of colon cancer
converted to glucose in the body.
Some infants are born with an o Lowers blood cholesterol
inability to metabolize galactose, Protein
a condition called galactosemia.
 Disaccharides or double sugars are  Protein is a macronutrient required in
made up of 2 monosaccharides. They large amounts
are sweet and unlike monosaccharides,  Role of Protein
they must be change to simple sugars by o Builds and repairs body tissues
hydrolysis before they can be absorbed. o Energy source if not enough
a. Sucrose - (ordinary table sugar) carbohydrate supply
processed from cane and beet o Needed to make haemoglobin in the
sugar. It is found in fruits, blood.
vegetable, syrups and is o Protects the body against infection.
converted to glucose and  Protein is found in foods
fructose upon digestion. o Dairy: milk, cheese, yoghurt, eggs
b. Lactose or milk sugar - it is o Meat: poultry, fish, red meat Nuts,
found in milk and milk products peanut butter
except for cheese. It is converted o Baked beans
to glucose and galactose in
digestion and is less soluble and Classification of Proteins
less sweet than sucrose.
 Simple proteins are those which yield
c. Maltose - is not found in free
only amino acid upon hydrolysis. They
foods. It is produced by
include albumins, globulins, glutelins,
hydrolysis of starch and is
prolamines, albuminoids and histones.
converted to glucose in digestion.
 Compound protein, conjugated proteins
 Polysaccharides are composed of
are combination of simple proteins, and
many molecules of simple sugars. They
some other non-protein substance called
are commonly known as complex
prosthetic group.They include
sugars. They include starch, dextrins,
nucleoproteins, mucoproteins
cellulose, pectins and glycogen.
lipoproteins, phosphoprotein,
Carbohydrates: 2 types chromoproteins and metalloprotein.
 Derived proteins are products formed in
Compound (Starch and fibre) various stages of hydrolysis of a protein
 Provide energy, vitamins and molecule.
minerals Fats: (2 types)
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

Good: Unsaturated Vitamins: Micronutrients

 Unsaturated fats (good)-mainly from  Micronutrients required in smaller
plants, liquid amounts
1. Polyunsaturated:  Fat soluble: (ADEK)
o (Omega 3 & 6) - fish, walnuts o Vitamin A, Vitamin D, Vitamin E and
2. Monounsaturated: Vitamin K
o Olive/peanut oil, avocado, nuts o Excess vitamins are stored in the
 Role liver/fatty tissue and eliminated more
o Build cell membranes, slowly than water soluble vitamins
o Aid blood clotting, muscle contraction o Not sensitive to cooking, but light
o Improving cholesterol sensitive
o Need to be taken with fat for full
Bad: Saturated absorption
 Saturated fats (bad)-mainly from  Water soluble: (B and group C)
animals/ solid o Not stored in the body and need daily
1. Saturated: replacement
o beef, butter, cream, coconut/ o Easily destroyed in bright light,
vegetable oil overcooking, over wash
2. Trans Fats ('Fast Food'): processed o Need to be taken with water as water
food, butter, baked food soluble
o Leads to artery blockages
Vitamin B (Water Soluble)
Illnesses as a result of poor diet of high Role
saturated fat and simple CHO's:
 Vitamin B group (8 ‘B’ vitamins) help
 Diet related diseases: body obtain energy from food (important
o Cardiovascular disease for metabolism)
o Obesity  These 8 vitamins help normal appetite,
o Cancer good vision, healthy skin, and the
o Diabetes nervous system
o Tran Fats = Bad Fats  Thiamin (B1)
 Riboflavin (B2)
Trans fats: Fast foods
 Niacin (B3)
 An artificial fat which is added to  Pyridoxine (B6)
processed food to give them texture.  Folate (Folic acid)
 Clogs arteries if eaten to excess.  Cobalamin (B12)
 Biotin
3x Micronutrients  Pantothenic acid
 Micronutrients (vitamins & minerals) are  Many foods:
required in smaller amounts than the o Cereals
macronutrient are still of vital importance. o Beef, Chicken
They are the building blocks for muscles, o Tomato products
tissues & bones
Vitamin C (Water soluble)
 Vitamins and minerals cannot be
produced by the body and must be Role
regularly consumed in the diet
 Vitamin C assist body in growth and
Vitamins healing of body tissues, including skin,
gums. It also improves immune system-
 Vitamins are organic substances (made
iron absorption.
by plants or animals)
 Colorful fruit
 They are required by the body in small
o Strawberries, Cherries
amounts to regulate metabolism and to
o Melons, Guava
maintain normal growth and functioning
o Citrus fruits
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

o Broccoli, Peas  Used by the liver in creating protein to

o Tomatoes aid blood clotting support cell growth
o Sweet potatoes  Food:
o Leafy green vegetables - spinach,
Vitamin A (Fat soluble) broccoli
Role o Onions
o Chilli powder
 Maintains health of specialized tissues
such as the retina Minerals (Micronutrients)
 Aids in growth and health of skin and
 Are the 'mortar and bricks of our body'
mucous membranes
o The building blocks of skeleton, cells,
 Promotes normal development of teeth,
tissues, components of enzyme
soft and skeletal tissue
vitamins and hormones.
 Foods
 Micronutrients required in smaller
o Animal products: Eggs, Meat,
amounts
Cheese
 Minerals are inorganic (come from the
o Green leafy vegetables - kale
earth)
o Carrots, Sweet potatoes, Cheese o 14 minerals have been shown to be
Vitamin D (Fat soluble) critical to health.

Role Calcium

 Helps bone health through promoting  Builds and maintain healthy bones and
absorption of calcium and phosphorous. teeth, regulate muscle contractions
o Essential for development of teeth  Milk/ cheese/ yoghurt/avocado, almonds
and bones Magnesium
o Important to nerve cells, including the
brain.  Stimulates function of nerves and
 Helps immunity and Cardiovascular muscles
health.  Nuts, seeds, legumes, green vegies
 Mainly comes from UV rays from direct Zinc
sunlight
 Foods:  Important for body's immune system
o Fish (salmon)  Chicken, fish, sunflower /pumpkin seeds
o Dairy: Eggs, milk, cheese
Water
Vitamin E (Fat soluble)  Water is essential to human life
Role  Micronutrient required in smaller regular
amounts
 Is an Antioxidant: protect cells from
damage Role
 Boosts immunes system to fight viruses  Stimulates the kidneys to eliminate
and bacteria toxins
 Helps to prevent blood clotting  Transports nutrients and body
 Food: substances
o Tomato products  Helps maintain body temperature
o Vegetable oils  Aids digestion, absorption.
o Nuts - almonds, peanuts, sunflower  Works to keep muscle and skin toned
seeds
o Green vegetables - spinach, broccoli Factors Affecting Food Intake
o Avocado  Lack of education
Vitamin K (Fat soluble)  Low income (available $'s)
 Poor food choices
Role  Culture and religion
 NUTRITION AND DIET THERAPHY
Prelims: 1st Semester Reviewer

 Food likes and dislikes  Cancer of the rectum or colon.

 Access to food products  Caused by:
 Learned behavior and habits o High fat intake- high saturated fats
 Influence of family and peers o Obesity
 Family situations o Low fibre intake
A question of balance Obesity
 To maintain your weight  Abnormal fat levels
o Energy intake = energy output  Having a BMI of higher than 30
 Having a waist measurement:
Body Mass Index (BMI)
o Women - Over 86cms
 Relates to an individual's health risk o Men- Over 102cms
 BMI does not distinguish between
weight, muscle, fat or water. Besides illness, how else can poor nutrition
 BMI= weight (kg) / height (m2) (over eating) affect someone
o Underweight = <18.5 Impact on health?
o Normal weight = 18.5-24.9
o Overweight = 25-29.9  Lack of $'s to manage illness:
o Obesity = BMI of 30 or greater o Doctor visits, medications, hospital
visits, surgery
BMI Limitations  Pain and suffering (physical health
issues)
 Body Mass Index (BMI) does NOT take
 Limited social interaction (social health
into account:
issues)
 Age (e.g. old age)
 Anxiety, stress (mental health issues)
 Gender
 Lowered quality of life, loss of life goals
 Physical disabilities
 Pregnancy
 Muscle builders
 High performance athletes
Poor nutrition can lead to illnesses &
diseases:
 Cardiovascular disease
 Obesity
 Type 2 diabetes
 Cancer
 Osteoporosis
Cardiovascular Diseases
Heart Disease
 Blocked coronary arteries (supply blood
to the heart) leading to chest pain and/ or
heart attack
 Stroke
 Blocked blood vessels in the brain
causing temporary, permanent damage
or death.
Hypertension
 Persistently elevated high blood
pressure
Cancer