Nutrition Fundamentals and Medical
Nutrition Therapy
The Building Blocks of Nutrition
Corresponds with
LEARNING PLAN 2
Objectives
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Identify six groups of nutrients
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Define calorie
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List the energy content of nutrients
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Differentiate between simple and complex carbohydrates
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Explain nutrient density of foods
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Calculate energy content of a simple food
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Nutrition Principles
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How food nourishes our body
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Energy for work and play
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Essential nutrients must be obtained from food
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Approximately 50 known nutrients categorized into six
groups
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When properly combined, nutrients provide optimal
health
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Seek to understand what motivates people to choose
their foods
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Functions of Each Group of
Nutrients
Nutrition Fundamentals and Medical Nutrition Therapy • Food Preferences and Customs • Learning Plan 1
Nutrients
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Three groups provide calories (Macronutrients or
Energy-Yielding Nutrients)
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Carbohydrate
Protein
Fat
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Nutrients
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Three groups provide no calories
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Vitamins
Minerals
Water
Alcohol does not qualify as a nutrient, but does provide
calories
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7 calories per gram
Nutrition Fundamentals and Medical Nutrition Therapy • Food Preferences and Customs • Learning Plan 1
Macronutrients
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Yield Calories
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Calorie is a unit of measurement of heat or energy
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A food that has 5 grams of fat, 4 grams of protein, and 12
grams of carbohydrate would yield the following calories
5 grams x 9 calories/gram
45 calories
4 grams x 4 calories/gram
16 calories
12 grams x 4 calories/gram
48 calories
TOTAL CALORIES

109 calories
It is suggested that there are 3500 calories in one pound
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Macronutrients
Carbohydrates (CHO)
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Provides energy for the body
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Simple carbohydrates
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Complex carbohydrates
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Sugars
Starch
Fiber
All digestible forms of CHO are converted to glucose in
the body, our primary source of fuel
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Carbohydrates
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Dietary recommendations
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Complex Carbohydrates – 35-45% of total calories
Dietary Fiber – 20-25 grams per day
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Simple Carbohydrates
Sugar
Molecule
Characteristics
Known As
Glucose
Mono (one) saccharide
Blood sugar in the body;
commonly found in nature
and used for energy
Fructose
Mono (one) saccharide
Fruit sugar or the sugar in
honey
Galactose
Mono (one) saccharide
Combines with glucose to
make lactose or milk sugar
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Simple Carbohydrates
Sugar
Molecule
Characteristics
Known As
Sucrose
Di (two) saccharide
comprised of glucose
and fructose
Table sugar
Lactose
Di (two) saccharide
comprised of glucose
and galactose
Milk sugar
Maltose
Di (two) saccharide
comprised of two
molecules of glucose
Malt sugar
Enzymes split disaccharides into two sugar molecules
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Sugars in Food

Adds a sweet taste

Prevents spoilage
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Help to retain moisture in baked goods
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Can also be artificial (sugar substitutes)
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Sucralose, aspartame, sugar alcohols and others
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Complex Carbohydrates
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Starch
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many glucose molecules strung together
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Also known as ‘polysaccharides’
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All starches are plant materials
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Cereal grains, potatoes, vegetables, dried beans and peas
Excess is stored in muscles and liver as glycogen for
future use
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Dietary Fiber
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Plant components that are not digestible
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Not broken down into useable molecules by digestion
Passes through the stomach and intestines unchanged
Formerly called ‘roughage’
Soluble fiber
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Not digested, but dissolves in water to form a gel
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Insoluble fiber
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Beneficial for someone with diabetes, or controlling cholesterol
Speeds up movement of foods through lower digestive tract to
prevent constipation
Both types of fiber are necessary for good health
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Can meat be a good source of dietary fiber?
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Dietary fiber is only found naturally in plant foods.
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Whole Grains
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Not milled to remove the bran and germ
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Refined (milled) grain products must be enriched
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Whole wheat, whole rye, bulger, oatmeal, whole cornmeal,
whole hulled barely, popcorn, brown rice
addition of thiamin, riboflavin, niacin, iron
Whole grains retain most of original nutrients
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Macronutrients
Fats (Lipids)
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Sources: Fats, oils, cholesterol
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Fats = solid at room temperature; generally animal sources
Oils = liquid at room temperatures; generally plant sources
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Provide energy, insulation and protection for organs
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Help body absorb fat-soluble vitamins: A, D, E, K
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Relationship between dietary fat, cholesterol, and their
relationship to heart disease
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Provide essential fatty acids
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Macronutrients
Fats (Lipids)
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Cholesterol
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Type of sterol (fat) the body needs to function
Used to build cell membranes and brain and nerve tissue
Can be made in the liver of humans and animals
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Therefore it is only found in foods of animal origin
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Macronutrients
Fats (Lipids)
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Makes up about 15-20% for a healthy normal-weight man
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Makes up about 18-25 for a healthy normal-weight
woman
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The bulk of the body’s fat tissue is in the form of
triglycerides
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Macronutrients
Fats (Lipids)
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Recommendations for Daily Fat Intake
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No more than 30% of total calories
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<10% from saturated fat
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<300 mg of dietary cholesterol
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<1 g per day of trans-fat
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Fatty Acids
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Saturated – solid or semi-solid at room temperature
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Unsaturated
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Monounsaturated – one double bond
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Olive oil, canola oil, avocados, peanuts/peanut butter, almonds, seeds
Polyunsaturated (PUFA) – two or more double bonds
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Butter, cream, whole milk, coconut oil
Research shows studies show saturated fat and trans fat have more of an impact on
raising blood cholesterol levels than dietary cholesterol
soybean oil, corn oil, sunflower oil, safflower oil, walnuts, fatty fish
Provide Omega-3 and Omega-6 fatty acid
Trans Fatty Acid (Trans Fats)
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Chemical rearrangement of hydrogen bonds.
Hydrogenated oils, shortenings, margarines, many packaged baked goods
Some naturally occurring
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Essential Fatty Acids
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Must be obtained from foods (essential from the diet)
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Linoleic acid - polyunsaturated
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Linolenic acid - polyunsaturated
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Corn, cottonseed, soybean, safflower oils, nuts, seeds, whole
grains
Canola, walnut, soybean oils, fatty fish (lake trout, sardines)
Omega-3 - polyunsaturated
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Fish, flaxseed, walnut
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break

A recent television ad touted their brand of peanut butter
was cholesterol free. What is misleading about this
advertisement?
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Peanut butter is made from peanuts which are plants. Only
animals contain cholesterol so peanut butter would naturally
be cholesterol-free.
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Macronutrients
Protein
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Sources: Meat, poultry, fish, eggs, dairy, dried beans and peas,
whole grains, vegetables.
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Amino acids = protein building blocks
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Essential amino acids – must be provided by food
Non-essential amino acids – can be made by human body
Amino acids combine to make enzymes (to promote chemical
reactions in our body)
Amino acids combine to make hormones (to regulate
metabolism)
Build antibodies to fight infection
Maintain and build cells
Important in fluid balance
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Protein Deficiency
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Related to illness, injury or economic factors
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May result in muscle wasting, weight loss, delayed
wound healing, lowered immunity, edema
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Protein-calorie malnutrition (also known as Protein
Energy Malnutrition – PEM)
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Protein deficiency – kwashiorkor (protruding abdomen, loss
of normal hair color)
Energy deficiency – marasmus (extreme thinness,
starvation)
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Quality of Protein
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Complete or high-quality protein – contains all essential
amino acids
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Incomplete protein
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Meat, poultry, fish, milk, milk products, eggs
High biological value (BV)
Absorbed in body at 90% or better
Plant sources
Low in one or more of the essential amino acids
Not absorbed as well as animal proteins
Complementary proteins
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Combining two or more incomplete sources to form a complete
protein
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Protein Functions
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Building Blocks
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Maintaining
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New cells during infancy, pregnancy, lactation, healing, growing
hair or nails
Enzymes that help chemical reactions in our bodies
Hormones that regulate metabolism
Antibodies that fight infection
Tissues
Fluid levels
Providing Energy
»
4 calories per gram
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break

How does a person who doesn’t eat animal products
consume enough protein?
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By combining two or more plant proteins to create a
"complementary protein"
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Vitamins

Must be obtained through foods
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Balanced diet is best source
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Fat soluble
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Water soluble
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A, D, E, K
C, B vitamins, thiamine, riboflavin, niacin, folate, B12,
Pantothenic acid, biotin, B6
Food preparation and storage techniques all affect the
vitamin content of food
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break

The preschool lunch wants to ensure the children have a
high vitamin A and vitamin C food at each lunch. What
choices would you suggest?
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Dark green and yellow vegetables
Citrus fruits, mango slices, strawberries
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Minerals
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Macro or major minerals
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Calcium, chloride, magnesium, phosphorous, potassium,
sodium, sulfur
Trace minerals
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Iron, fluoride, zinc, iodine, manganese, selenium, copper
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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How can a person who eats no dairy foods get adequate
calcium?
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Calcium-fortified foods such as orange juice
Leafy greens such as kale
Broccoli
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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What foods should be included in the diet of a client
who is deficient in iron?
Meats-red meat, poultry, fish (heme iron) or other non-meat
sources-vegetables, grains, beans (non-heme iron) combined
in the same meal with vitamin C foods
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Water

Adult body weight is 50-60% water

Imperative for nearly all bodily functions

Water lost by
Breathing
Sweating
Metabolic functions
Urination
Vomiting
Breastfeeding
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Nutrient Density

High nutrient density
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Low nutrient density
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Foods that are nutrient rich compared to their calorie content
Foods with few nutrients compared to calorie content; empty
calories
Be aware of how to help your clients make food choices
that are highest in nutrient density
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break

From these lower nutrient density choices, suggest
appropriate options that would be considered high
nutrient density
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White toast with butter
Pancake with maple syrup
Flour tortilla wrap with taco meat and co-jack cheese
Brownie
Potato chips
Cola drink
White rice
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Answers:
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Whole wheat toast with butter substitute
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Appropriate option: Whole wheat toast with butter substitute
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Answers:
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Pancake with maple syrup
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Appropriate option: Whole grain pancake with fruit or pumpkin
pancakes with 100% maple syrup
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Answers:
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Flour tortilla wrap with taco meat and co-jack cheese
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Appropriate option: Whole grain tortilla with chicken and lite cojack cheese
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Answers:
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Brownie
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Appropriate option: Brownie made with applesauce in place of
butter or reduced-fat oatmeal cookie
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Answers:
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Potato chips
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Appropriate option: Whole grain or vegetable chips
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Answers:
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Cola drink
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Appropriate option: 100% fruit juice (low or no-sugar added)
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2
Brain Break
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Answers:
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White rice
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Appropriate option: Brown rice
Nutrition Fundamentals and Medical Nutrition Therapy • The Building Blocks of Nutrition  Chapter 2