NUTRION AND DIET
LECTURE CHAPTER 1
BASIC CONCEPT IN NUTRITION AND DIET
LESSON 1
DEFINITION OF TERMS
NUTRITION
The science of food, the nutrient and other
substances therein, their action, interaction
and balance in relation to health and diseases.
Process by which organism ingests, absorbs,
transports, utilizes, and excretes food
substances.
The science of the process by which the body
uses food for energy, maintenance and growth.
FOOD
Any substance, when ingested, nourishes the
body by building and repairing tissues,
supplying heat and energy, regulating body
processes.
Anything eaten or drunk, which meets the
needs for energy, building, regulation and
protection of the body.
Raw material from which our bodies are made.
Intake of the right kinds of food can ensure
good nutrition and health, which may be
evident in our appearance, efficiency and
emotional well-being.
NUTRIENTS
Are organic and inorganic substances found in
foods that are required for body functioning.
These are substances required by the body for
energy, growth, maintenance and repair.
6 essential nutrients
o Carbohydrates
o Proteins
o Fats
o Vitamins
o Minerals
o Water
NUTRITIVE VALUE
Refers to the nutrient content o specified
amount of food
NUTRITIONAL STATUS
Condition of an individual’s health as
influenced by the utilization of essential
nutrients.
Good Nutritional Status
o Alert, good natured personality, a welldeveloped body, with normal weight
to height, well developed and firm
muscles, healthy skin, reddish pink
color eyelids and membranes of
mouth, good layer of subcutaneous fat,
clear eyes, smooth glossy hair, good
appetite and excellent general health.
o General good health is evident by
stamina for work, regular meal times,
sound
regular
sleep,
normal
elimination and resistance to disease.
Poor Nutritional Status
o Listless,
apathetic
or irritable
personality,
undersized
poorly
developed body, abnormal body
weight, muscles small and flabby, pale
or sallow skin, too little or too much
subcutaneous fat, dull or reddened
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o
eyes, lusterless and rough hair, poor
appetite, lack of vigor and endurance
for work and susceptibility to
infections.
Maybe the result of poor food
selection, irregularity in schedule of
meals, work, sleep and elimination.
UNDERNUTRITION
State of insufficient supply of essential
nutrients.
Primarily due to insufficient supply of one or
more essential nutrients
Can be secondary, which means it results from
an error in metabolism, interaction between
nutrients or nutrients and drugs used in
treatment.
HEALTH
The WHO has defined health as the ‘state of
complete physical, mental and social wellbeing and not merely the absence of disease or
infirmity.
Condition of the body, good health not only
implies freedom from disease, but physical,
mental and emotional fitness as well.
NUTRITIONAL CARE
Application of science and art of human
nutrition to help people select and obtain food
for the primary purpose of nourishing the
body throughout the life cycle.
The use of nutritional knowledge in planning
meals and the preparation of these meals in an
acceptable and attractive manner to feed
people.
Involve assessment of the exiting meal
patterns and improving these in an acceptable
manner. While nutritional plan may be general
for a group of people, the actual execution is
individualized to suit the person’s needs and
background.
MALNUTRITION
Dietary condition caused by deficiency or
excess of one or more essential nutrients in the
diet.
Undesirable kind of nutrition leading to illhealth. It results from lack, excess or
imbalance of nutrients in the diet.
Includes undernutrition and over nutrition
OVERNUTRITION
Excessive intake of one or more nutrients,
which creates a stress in the bodily function.
DIET
Whatever you eat or drink each day.
Normal diet you consume and diet people
consume in groups (hostel diet)
May also be modified and used for ill persons
as part of their therapy (therapeutic diets).
DIET THERAPY
Method of eating to improve health for
prescribed physician.
Involves modification of an existing dietary
lifestyle for good health.
LESSON 2: CONCEPTS OF NUTRITION
1. An adequate diet is the foundation of good
nutrition
a. Diet must be adequate, by providing
sufficient amounts of each essential
nutrient as well as a fiber and calories
b. Balance Diet
i. Result when you do not
consume one nutrient at the
expense of other nutrient, but
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rather
get
appropriate
amounts of all nutrients.
c. Should consist a wide variety of food
d. Foods
i. Best source of nutrients
ii. Synthetic forms like pills
iii. Purified diets are reserved for
research
purposes
and
therapeutic uses.
2. Adequate nutrition is essential to good health
a. Achieve or maintain a good state of
health
b. Good Nutrition
i. Gives a picture of a person
with normal height and weight
and body frame of his age.
c. With firm strong muscles that are wellformed and clear, pinkish skin and
healthy growing hair.
d. Good health and proper nutrition
3. The nutrients in the body are in dynamic
equilibrium
a. Be in metabolic balance, a disturbance
of one nutrient will affect the others
4. Nutrient content in food is variable
a. Present in the natural food should be
conserved by scientific preparation
and service
b. Whatever
feasible
and
under
supervision of technical expertise,
enrichment and fortification may be
done on certain food products.
5. Food has more meanings: psychological,
emotional, social and cultural aesthetics
a. Food
i. Fundamental human need that
influences both psychological
and emotional states.
ii. The
search
for
and
consumption of food has
shaped
human
behavior.
People feel strongly about
their
individual
food
preferences and the food
culture they were raised in.
b. Eating behavior
i. Goes beyond nutrition and
alleviating hunger; family,
friends and cultural heritage
shape
individual
food
preferences.
c. Food offering can be used to show
affection to loved ones, to show
hospitality to strangers, or to adhere to
or express religious beliefs.
6. Dietary intake and nutrient need should be
individualized
a. Dietary Intake
i. Daily eating patterns of an
individual, including specific
foods and calories consumed
and relative quantities.
b. Nutrition
needs
vary
among
individuals because of their factors:
i. Age, body, size, state of health,
physiologic stress like growth,
pregnancy,
lactation,
pathological
disorder,
convalescence, surgery, etc.
7. Malnutrition is brought about by faulty diet
and by conditioning factors like heredity,
infections, ingestion of certain drugs and
parasitism
a. Nutritional deficiencies often occur
together (multiple deficiency disease)
b. Disease-related Malnutrition
i. Arises due to reduced dietary
intake,
malabsorption,
increased nutrient losses or
altered metabolic demands
c. Childhood malnutrition
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i. Not just due to lack of
nutrients, it can also be caused
by enteric infections leading to
intestinal inflammation and
malabsorption od nutrients.
8. Various resources and other allied arts and
sciences to which the study of nutrition is
interrelated, are needed to improve the
nutritional status of the population
9.
Nutrition education, abundant food supply
and the use of various resources are needed to
improve the nutritional status of the
population.
a. Nutrition Education
i. Multidisciplinary
process
forms the bridge between the
educator and the consumer in
the transport of nutritional
principles and application.
ii. There is no single approach in
nutrition education and to
motivate learning and change
food
habits,
various
techniques of communication
have to be employed. This
makes nutrition art.
FACTORS AFFECTING NUTRITION
Development
Nutrients needs change in relation to growth,
development, activity and ager-elated changes in
metabolism and body composition
Period of intense growth and development cause an
increase in nutrient needs.
Ages influence not only nutrient requirements but also
food intake.
Gender
Men differ from women in their nutrient requirement
due to their differences in their body compositions
Religion, Ethnicity, and Culture
Religion practice also affects diet
o Roman Catholics avoid meat on certain days
o Protestants faiths prohibit meat, tea, coffee or
alcohol
o Orthodox Jews observe kosher custom, eating
certain foods prepared according to dietary
laws.
Ethnicity And Culture
o Often determines food preferences
o Nurses should not use good food/ bad
approach rather, should realize that variations
intake are acceptable under different
circumstances.
o The only universally accepted guidelines are:
▪
To eat a wide variety of foods, to
furnish adequate nutrients
▪
To eat moderately to maintain correct
body weight
Lifestyle, personal preferences
Lifestyle
o Certain lifestyles are linked to food related
behavior
o Individual differences also influence lifestyle
patterns
o Some people work at different times, such as
evening or night shifts
o Muscular activity affects metabolic rate more
than any other factors.
o Mental activity provides very little metabolic
situation
Personal Preferences
Alcohol Consumption/abuse
Can alter body’s use of nutrients
Toxic effect on the intestinal mucosa interferes with
normal nutrient absorption, thus require increase as the
efficiency of absorption decreases.
Liver damage has effects on body’s nutrient metabolism
and requirement
Need vitamin b- metabolize alcohol
Medication Therapy
Medication
o May alter appetite, disturb taste perception, or
interfere with the nutrient absorption or
excretion
Therapy
o Chemotherapy and radiation adversely affect
eating patterns and nutrition.
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General health status/ State of Health
It greatly affects eating habits and nutritional status
Advertising
Psychologic Factors
Micronutrients
Our body needs in smaller amounts
o Vitamins
o Minerals
Economic Factors
Carbohydrates
Nutrition is how food affects the body. Adequate diet is the
foundation of good nutrition, which essential to good health. Food
is essential; thus, it has more meanings in other aspects. Multiple
factors affect nutrition like development, age, culture, lifestyle,
medication, state of health, development, psychological and
economic factors.
LESSON 3. CLASSIFICATION OF NUTRIENT
Food Nutrients
Are compounds in foods essential to life and
health, providing us with energy,
the building blocks for repair, growth and
substances necessary to regulate chemical
processes.
Classified according to their functions,
chemical nature and essentiality.
Three basic Functions of Nutrients
o Provide energy
o Contribute to body structure
o Regulate chemical processes in the
body
Nutrients maybe organic or inorganic. Organic
compounds include compounds with carbon,
while all other chemicals are inorganic.
2 Categories of Nutrient
Macronutrients
Are nutrients our body needs in larger
amounts
o Carbohydrates
o Protein
o Fat
Are group of organic compound that contains
the elements of carbon, hydrogen and oxygen
It contributes at least 50% of total energy
needs and provide preventive health benefits
Classifications of Carbohydrate
o Simple Carbs
▪ Monosaccharide
▪ Disaccharide
o Complex CHO
▪ Starch
▪ Glycogen
▪ Fiber
Simple carbohydrates are made up pf just one
or two unites sometimes called sugars or
simple sugar.
o Monosaccharides
▪ One sugar
▪ Smallest CHO
▪ Has special role in digestion
and metabolism
▪ Food carbs have to be broken
down to monosaccharides
before they can be absorbed in
gi tract, and they also circulate
in blood in monosaccharide
form.
▪ Three types
• Glucose-blood sugar,
main source of energy
for the cns and the
brain and rapidly
absorbed
in
the
intestines but needs
insulin to be taken into
the cells where energy
is released.
• Fructosesweetest
sugar, provides the
taste of fruits and
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▪
o
honey. Also called
levulose. Absorbed in
the intestines but it is
converted to glucose in
the liver.
Galactose- rarely found in
nature by itself bur is part of
the disaccharide lactose. It is
absorbed and converted into
glucose.
Disaccharide- also called double sugar
or bivose. Sugar formed when two
monosaccharides are joined by
glycosidic linkage. Soluble in water.
▪ Sucrose (glucose + fructose)made by plants for the same
reason as fructose to attract
animals to eat it thereby
spread the seeds. The sucrose
found in sweet potato is
chemically identical to the
sucrose found in sugar.
▪ Maltose (glucose + glucose)available when cereal grains
are about to germinate and the
plants starch is broken down
in the small intestines. When
maltose is fermented, alcohol
is formed. Also used in the
production of beer and malted
beverages.
▪ Lactose (glucose + galactose)called milk sugar as it is found
in milk, yogurt and cheese.
These are the only animal
foods that have significant
amounts of cho. Most of our
cho come from plants.
Complex CHO
o Also called polysaccharides, because
they contain many sugars.
o Three main polysaccharides
▪
▪
▪
Starch- the storage form of
CHO in plants. Plants make
starch in order to store
glucose.
• Sources:
o Grainsprovide more
CHO than other
food category.
o Legumessource
of
starch as well
as dietary fiber
and protein
o Vegetables
Glycogen- storage of CHO in
animals, humans included.
Made up of highly branched
chains of glucose, and its
stored in the liver and skeletal
muscles. Branched structure of
the glycogen makes it easier to
breakdown quickly to release
glucose to serve as fuel when
needed on short notice.
• Liver
Glycogenglycogenolysisthe
conversion of glycogen
to glucose in the liver.
• Muscle Glycogen- used
directly to supply the
muscle
tissues
of
energy during exercise
and work.
Fiber- roughage or residue,
consist of strings of simple
sugars, ingestible parts of
plant. Absorbs water in the LI,
helping to create a soft, bulky
stool.
• Classification based on
solubility in fluids
o Soluble dietary
fibersdissolved
in
fluids
and
thicken
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o
▪
substance
(hold
water
and form gels)
▪ Ex.
Pectin
Insoluble
Dietary Fibersdon’t dissolve
in fluids and
provide
structure and
protection of
plants.
Ex.
Cellulose and
Hemicellulose
Functions of Dietary Fibers
Fibers as broom in the
digestive tract
•
•
•
•
•
Constipationadequate fiber assures
larger, softer stool thus
easier elimination
Diverticular Disease- a
disorder on the walls
of LI where pockets are
develops.
Colon Cancer- may
develop due to high
intake and exposure to
carcinogens.
Fiber
replaces foods that are
high in fat.
Heart Disease/obesitysoluble fibers bind
with
lipids
and
cholesterol
and
eliminated
in
the
intestinal tract, thus
helping elimination of
cholesterol.
Diabetes
mellitusfibers decrease glucose
absorption, lowering
blood glucose level.
Dietary Fibers (pectin) were found to
retard gastric emptying
•
•
Increased satiety, thus
less food is eaten and
energy intake is kept
within
the
requirement.
Slower absorption of
glucose,
hence
decrease
insulin
secretion.
Fibers increase motility of colon and
decrease transitional tissues
•
Less time for exposure
of mucosa to harmful
toxins.
Functions of Carbohydrates
Chief source of energy
o Only about 10 gm of glucose is
circulating in the blood. 70-100 mg of
glucose /100 ml of blood is adequate
to maintain homeostasis (must be kept
constant and ready for utilization
o Sole energy source for brain and nerve
tissue
Protein Sparer
o CHO are always the frontlines in
providing energy, thereby sparing or
saving the CHON to be used for specific
protein functions
Regulator of intestinal peristalsis and bulk
provider
o Cellulose aids in normal elimination by
stimulating peristaltic movement and
absorption of water
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• Nausea • Color draining from
the skin (pallor) • Feeling
Sleepy • Feeling weak or
having
no
energy
•
Blurred/impaired vision •
Tingling or numbness in the
lips, tongue, or cheeks •
Headaches • Coordination
problems,
clumsiness
•
Nightmares or crying out
during sleep • Seizures
Detoxifier of harmful agents
o Glucuronic acid – a glucose metabolite
found in the liver, which combines
with chemical and bacterial toxins
making them easy to be eliminated.
CHO and CHON products are used in different
fields of study and some serve as precursors
for other compounds
o Examples
▪ Glycosides – when hydrolyzed
yields sugar and related
substances; gain importance in
drug therapies.
▪ Insulin – used in medicine for
insulin clearance – to test for
kidney function.
Imbalances in carbohydrate
Disorders in carbohydrates occur in many
forms. There are disorders which arise when
there is deficiency and excess in
carbohydrates.
Deficiency
o PEM- protein energy malnutritioncomposed of a spectrum of biological
disorders caused by the lack of food.
Despite the name, it is not necessary
for affected individuals to be
experiencing a lack of protein, but
rather a deficiency of total energy.
o Hypoglycemia- Low blood sugar (also
known as hypoglycemia) is when your
blood sugar levels have fallen low
enough that you need to take action to
bring them back to your target range.
This is usually when your blood sugar
is less than 70 mg/dL.
▪ Signs Symptoms: • Feeling
shaky • Being nervous or
anxious • Sweating, chills and
clamminess • Irritability or
impatience • Confusion • Fast
heartbeat
•
Feeling
lightheaded or dizzy • Hunger
Excess
o Obesity- has traditionally been defined
as an excess accumulation of body
energy, in the form of fat or adipose
tissue. Thus, obesity is a disease of
positive energy balance, which arises
as a result of dysregulation in the
energy balance system – a failure of
the regulatory systems to make
appropriate adjustments between
intake and expenditure.
o
Dental Caries- cavities formed by the
destruction of the hard tissues of the
teeth. They occur when bacteria on
your teeth metabolize carbohydrates.
Dental caries is commonly associated
with the overconsumption of refined
carbs and added sugar because these
are the easiest carbs for the bacteria to
break down into acids.
o
Galactosemia- inherited disease in
which the transformation of galactose
to glucose is blocked, allowing
galactose to increase to toxic levels in
the body.
o
Ketosis- abnormal accumulation of
ketones in the body as a result of
excessive breakdown of fats caused by
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a deficiency or inadequate use of
carbohydrates.
The body of a healthy lean man is composed of
roughly
62 percent water,
16 percent fat,
16 percent protein,
6 percent minerals, and less than
1 percent carbohydrate, along with very small
amounts of vitamins and other miscellaneous
substances.
✓ The Dietary Guidelines for Americans
recommends that carbohydrates make up 45
to 65 percent of your total daily calories.
✓
✓
✓
✓
✓
Proteins
chain of amino acids connected together. You
can think of this like a beaded necklace. The
beads (amino acids) are connected together by
a string (bond), which forms a long chain
(protein)
Protein comes from the Greek word
“proteios”, meaning "primary" or "holding the
first place."
A Dutch chemist Gerard Johann Mulder, coined
the word protein in 1838.
Proteins are organic compounds which
contain carbon, hydrogen, oxygen, nitrogen
(CHON) and usually sulfur and are composed
of chains of alpha-amino acids.
CLASSIFICATION of PROTEINS
According to physiological properties:
o Simple proteins. On hydrolysis they
yield only the amino acids and
occasional
small
carbohydrate
compounds.
▪ Examples
are:
albumins,
globulins,
glutelins,
albuminoids, histones and
protamines.
Albumin
o is a protein made by your liver.
o helps keep fluid in your bloodstream
so it doesn't leak into other tissues.
o It also carries various substances
throughout your body, including
hormones, vitamins, and enzymes.
o Low albumin levels can indicate a
problem with your liver or kidneys
Globulins
o a family of globular proteins that have
higher molecular weights than
albumins and are insoluble in pure
water but dissolve in dilute salt
solutions.
Some
globulins
are
produced in the liver, while others are
made by the immune system.
Glutelins
o major component of gluten in wheat.
ALBUMINOID
o a class of simple proteins, as keratin,
gelatin, or collagen, that are insoluble
in all neutral solvents
Histone
o a protein that provides structural
support to a chromosome
Protamines
o P-sulfate is a medication that is used to
reverse the effects of heparin. It is
specifically used in heparin overdose,
in low molecular weight heparin
overdose, and to reverse the effects of
heparin during delivery and heart
surgery. It is given by injection into a
vein.
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Conjugated proteins
These are simple proteins combined
with some non-protein material in the
body.
The non-amino part of a conjugated
protein is usually called its prosthetic
group. Most prosthetic groups are
formed from vitamins.
o Examples are: nucleoproteins,
glycoproteins,
phosphoproteins,
haemoglobins, lecithoproteins
and enzymes.
Derived proteins
These are proteins derived from
simple or conjugated proteins by
physical or chemical means
Examples are: denatured proteins and
peptides.
o Denaturation refers to the
physical changes that take
place in a protein exposed to
abnormal conditions in the
environment. Heat, acid, high
salt concentrations, alcohol,
and mechanical agitation can
cause proteins to denature
o Peptides are short strings of
amino
acids,
typically
comprising 2–50 amino acids.
Peptides act as structural
components of cells and
tissues, hormones, toxins,
antibiotics, and enzymes.
▪ Examples of peptides
include the hormone
oxytocin, glutathione
(stimulates
tissue
growth),
melittin
(honey bee venom),
the
pancreatic
hormone insulin, and
glucagon
(a
hyperglycemic factor)
AMINO ACIDS
Amino acids are organic compounds that
combine to form proteins. Amino acids and
proteins are the building blocks of life. When
proteins are digested or broken down, amino
acids are left. The human body uses amino
acids to make proteins to help the body
o Break down food
o Grow
o repair body tissue
o Perform many other body functions
Amino acids are classified into three groups:
o Essential amino acids
▪ Essential amino acids cannot
be made by the body. As a
result, they must come from
food.
o Nonessential amino acids
▪ Nonessential means that your
bodies produce an amino acid,
even if you do not get it from
the food we eat.
o Conditional amino acids
▪ Conditional amino acids are
usually not essential, except in
times of illness and stress.
Functions of Protein
Growth and maintenance
o the amino acids are needed to make
the proteins required to support
muscle, tissue, bone formation, and the
cells themselves
Creation of communicators and catalysts
o Many vital substances produced by the
bodies are made-up of proteins
Examples: hormones, enzymes
Immune System Response
o Amino acids are necessary for the
formation of antibodies.
Fluid and Electrolyte Regulation
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Proteins help in the proper
distribution of fluids in the different
fluid compartments
Acid Base Balance
o Proteins have buffering effect.
Proteins assist with intracellular pH
regulation
Transportation
o Some proteins act as carrier protein. A
transport protein (variously referred
to as a transmembrane pump,
transporter, escort protein, acid
transport protein, cation transport
protein, or anion transport protein) is
a protein that serves the function of
moving other materials within an
organism.
o Carrier proteins are used in both
passive and active transport and
change shape as they move their
particular molecule across the
membrane
o
Protein Deficiency Conditions:
LIPIDS
o organic compounds not soluble in
water, but soluble in fat solvents such
as alcohol stored in the body as energy
reserves and are also important
components of cell membranes.
FATTY ACIDS
o any of a large group of long-chain
monobasic
organic
acids
hydrolytically derived from fats.
CLASSIFICATIONS OF FATTY ACIDS
According to degree of saturation
Saturated- each of carbon atoms has two
hydrogens attached to it.
Unsaturated – one of hydrogen atom is
missing which necessitates double bond
between the two carbon atoms
According to complexity of molecules and chemical
composition
Simple lipids
o Triglycerides
o Esters
Compound lipids
o Phospholipids
o Glycolipids
o Aminolipids
Derived lipids
According to physical appearance
Visible fats
Invisible fats
FATS AND FATTY ACIDS
FATS
o
o
FAT MALNUTRITION
any of various soft, solid, or semisolid
organic compounds constituting the
esters of glycerol and fatty acids and
their associated organic groups.
A mixture of such compounds
occurring widely in organic tissue,
especially in the adipose tissue of
animals and in the seeds, nuts, and
fruits of plants.
Reduced calorie supply in the body
Reduced growth
Cardiovascular diseases- deposition of fats in
the blood vessels
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found in water and nature (they can be
positively/negatively charged)
they are essential for various body functions
such as:
o maintenance of acid-base balance
o serving as catalyst for biological
reactions
o transmission of nerve impulses
o regulations of contractility of muscles
o provision of structural components of
body tissues
Vitamins
Vitamins are organic compounds that are
essential in small amounts for body processes.
Organic Compounds
All contain the elements carbon, hydrogen and
oxygen
Only water-soluble vitamins contain nitrogen
Provitamins- compounds that can be changed
to achieve vitamins
Precursor- something from which the body
can synthesize the specific vitamin
Avitaminosis- without vitamins
Hypervitaminosis- is the condition caused by
excessive ingestion of one or more vitamins
Antivitamin / Vitamin antagonist  these are
substances that interfere with the normal
function of a vitamin.
Examples: dicumarol against Vit. K; avidin
against Biotin
MACRONUTRIENTS/ MAJOR MINERALS
✓
✓
✓
✓
✓
✓
✓
CALCIUM (Ca)
PHOSPHOROUS (P)
MAGNESIUM (Mg)
SODIUM (Na)
POTASSIUM (K)
CHLORIDE (Cl)
SULFUR (S)
Micronutrients/trace minerals
FAT SOLUBLE VITAMINS
✓
✓
✓
✓
1. Vitamin A (Retinol)
2. VITAMIN D
3. VITAMIN E
4. VITAMIN K
WATER SOLUBLE VITAMINS
✓
✓
✓
✓
✓
✓
✓
✓
✓
VITAMIN C (Ascorbic acid
VITAMIN B1 (Thiamine)
VITAMIN B2 (Riboflavin)
VITAMIN B3 (Niacin)
VITAMIN B5 (Pantothenic acid)
VITAMIN B6 (Pyrodixine)
VITAMIN B12 (Cobalamins)
FOLACIN (Folic Acid)
Biotin
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
IRON (Fe)
COPPER (Cu)
IODINE (I
MANGANESE (Mn)
ZINC (Zn)
FLOURIDE
COBALT
CHROMIUM
MOLYBDENUM
SELENIUM (Se)
Water
Minerals
inorganic compounds that comprise 4 -6 % of
total body weight
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SUBTOPIC2
SUBSUB2
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