Part I: Introduction to Nutrition
A. Definition of Terms
1. Nutrition
• Definition: The science that studies food, nutrients, and their effects on health,
growth, and disease prevention.
• Importance in Nursing: Nurses use nutrition knowledge to promote healing,
manage chronic illnesses (e.g., diabetes, hypertension), and educate patients on
healthy lifestyles.
2. Food
• Definition: Any substance eaten or drunk to provide energy, growth,
repair, and maintenance of the body.
• Importance in Nursing: Food choices directly affect a patient’s recovery,
immunity, and overall well-being; nurses must assess dietary intake in care planning.
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B. Nutrition Concepts (Five fundamental concepts)
1. Nutrition is essential for life and health.
• Food provides energy and nutrients necessary for survival.
• Nursing relevance: Malnutrition affects wound healing and resistance to
infection.
2. Balance and moderation are key.
• No single food provides all nutrients. A varied diet prevents deficiencies
and toxicities.
•Nursing relevance: Patient teaching emphasizes portion control and dietary
diversity.
3. Nutrient needs vary across the lifespan.
• Children, pregnant women, and the elderly have different requirements.
• Nursing relevance: Nurses adjust diet care plans based on age and
condition.
4. Overnutrition and undernutrition both harm health.
• Too little causes deficiencies; too much leads to obesity and chronic
diseases.
• Nursing relevance: Monitoring BMI and lab values helps detect
imbalances early.
5. Nutrition is linked with disease prevention.
• Proper nutrition lowers risk of diabetes, hypertension, cancer.
• Nursing relevance: Nurses incorporate diet education in preventive care.
Nutrient Main Function Food Deficiency Diseases
Sources
Carbohydrate Primary energy Rice, bread, Fatigue, ketosis
s source corn
Proteins Growth, repair of Meat, fish, Kwashiorkor, muscle
tissues, enzymes, legumes wasting
hormones
Fats (Lipids) Energy storage, Oil, butter, Deficiency rare;
insulation, hormone nuts essential fatty acid
regulation deficiency
Vitamins Regulate body Fruits, Rickets (Vit D), Scurvy
processes vegetables, (Vit C), Night
(coenzymes, dairy blindness (Vit A)
antioxidants)
Minerals Structural role, Milk (Ca), Anemia (Iron),
enzyme function, meat (Iron), Osteoporosis (Ca),
nerve conduction bananas (K) Goiter (Iodine)
Water Solvent, transport, Drinking Dehydration,
temperature water, fruits electrolyte imbalance
regulation
Part II: Nutrition Tools – Standards and Guidelines
A. Nutrient Recommendations
1. Dietary Reference Intakes (DRI)
• Definition: A set of reference values for energy and nutrient intake
developed by the Institute of Medicine.
• Purpose: Helps in planning and assessing diets for healthy individuals.
• Example: Recommended Calcium intake for adults = 1000 mg/day.
2. Acceptable Macronutrient Distribution Ranges (AMDR)
• Definition: Ranges of intake for carbohydrates, proteins, and fats that
reduce the risk of chronic diseases.
• Distribution:
• Carbohydrates: 45–65% of total calories
• Protein: 10–35%
• Fat: 20–35%
• Importance: Prevents lifestyle diseases like diabetes, heart disease, and
obesity.
3. Nutrition Surveys
• Definition: Large-scale studies to assess nutritional status of populations.
• Role: Guides national health and food policies.
• Example (Philippines): National Nutrition Survey (NNS) by FNRI-DOST
measures malnutrition, obesity, and dietary patterns.
4. World Health Organization (WHO)
• Role: Sets international health standards, promotes nutrition programs
globally.
• Example Program: Global Strategy on Diet, Physical Activity, and
Health – promotes reduced sugar and fat intake.
5. Food and Agriculture Organization (FAO)
• Function: Ensures global food security, improves nutrition and agricultural
productivity.
• Example Project: International Rice Research Institute (IRRI) in the
Philippines – improved rice varieties to reduce hunger and malnutrition.
