WMSU

WMSU
 CHE - ND 
ASST. PROF.
Departmen NARHUDA H.
t   UNGA
NCM 105-LECTURE 1

NUTRITION AND
DIET ​THERAPY

Presented By:

Lesson2 :
• ​Introduction:

• ​“To eat is a necessity, but to eat intelligently is an art.” ~ La

Rochefoucauld.
• The effective management of food intake and nutrition are both key
to good health. Smart nutrition and food choices can help prevent
diseases. Eating the right foods can help your body cope ​more
successfully with an ongoing illness. Understanding good ​nutrition
and paying attention to what you eat can help you maintain or
improve your health.
• Food and nutrition are the way that we get fuel, providing ​energy for
our bodies. We need to replace nutrients in our bodies ​with a new
supply every day. Thus, water is an important component of nutrition
as well. Fats, proteins, and carbohydrates are all required.
Maintaining key vitamins and minerals are also important ​to
maintaining good health and body continuum.
2
____________________________________________________

Objectives:
At the end of the lesson, the student can:
1.Describe the importance of nutrition to human health.
2.Define the Basic concept in Nutrition.
3.Determine the Basic concepts in Diet therapy.
_____________________________________________________________
_ ​_____________
Topic Outline:
I. Introduction to Basic Concept in Nutrition and Diet therapy.
A.Basic Concept in Nutrition.
A.1. Nutrition and Its Importance to Human Health.
A.2.The benefits of the study of nutrition on individual.
A.3.Basic Concept in Nutrition:
 A.3.1.Important Terms.
A.3.2.Nutrient Classification.
B. Basic Concepts in Diet therapy.
B.1. Important Terms.
B.2.Basic Concept in Diet therapy.
3

Try this!
​ iscuss the significance in the Study of Food, Nutrition and Diet therapy as a student taking up Bachelor of
Directions: D
Science in Nursing.

__________​ Handwritten!​______________________________________________________________

_​Food:  

Students (BSN)  
Nutrition:  
 Diet Therapy:  

​ iscuss the responsibilities of a health worker in the Study of Food, Nutrition and Diet
Directions: D
therapy. ​HANDWRITTEN!.
 Food:  

Health   
Workers  
Nutrition:  

Diet Therapy:  

_______________________________________________________________________________ Read and Ponder!

​

A.Basic Concept in Nutrition:

A.1.Nutrition and Its Importance to Human Health.

Nutrition  is  rapidly  emerging  as  a  vital  component  in  health  care  and  in  our  developing 
national  health  policies  to  meet  human  needs.  A  sound  base  of  nutrition  knowledge  and  skills  is 
fundamental  relating  to  a  personal  concern  for  your  own  health  and  fitness,  or  a  professional 
educational concern for the health and health care of others.  

Indeed,  we  live  in  a world with rapidly changing elements, our environment, food supply, 

population,  and  scientific  knowledge.  A  realistic  study  of  nutrition  in  human  health  must  focus 
on  ​health  promotion.  A  primary  basis  for  promoting  health  and  preventing  disease  must  always 
be a wholesome food supply for all persons and the sound nutrition it provides.  

It  is  always  the  goal  of  the  government  to  have  a  happy,  healthy  community. One way to 
achieve  this  is  through  good  nutrition.  This  goal  tend  to  failed  because  of lack of knowledge and 
nutrition information in spite of so many government agencies involved in nutrition program.  

Many families serve inadequate meals because of lack of knowledge as to what a proper  
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diet consist of. We will analyze the problems identified in the following areas: 

INTRODUCTION TO BASIC NUTRITION

Nutrition and Its Importance to Human Health:
Rural and depressed areas – ​the problem is due
to lack of quality food contributed to lack
knowledge and lack of nutrition information. ​In
urban areas – ​most affluent families
experienced inadequacies in terms of the
amount and kind of food selection necessary to
provide good nutrition contributed to improper
or wrong choices of buying food.
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 INTRODUCTION TO BASIC NUTRITION

​The study of nutrition will benefit on individual for

the following reasons:
1. Responsibility of yourself – ​you will personally benefit by feeling and
looking better to be able to meet the demands of your profession
and set on example for other.
2. Responsibility to your family – ​planning and preparing better meals
for the family, helping child develop good food eating habits, guiding
an elderly person in making adjustment in his diet.
3. Responsibility as a nurse or health worker – ​nutrition as an essential
part of the total care of the patient.
4. Responsibility as a citizen – ​as a nurse or health worker many people
look to you as an example and ask for an advice.
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INTRODUCTION TO BASIC NUTRITION:

9
 INTRODUCTION TO BASIC NUTRITION

DEFINITION OF TERMS:
NUTRITION:
▪ ​The ​study of food in relation to health ​of the individual,
community or society and the process through which food
is used to sustain life and growth.
▪ ​The ​science of food, nutrients and other substances
therein, their action, interaction and balance in relation to
health and disease, the processes by which organism
ingest, digest, absorbs, transport, utilizes and excretes food
substances .
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 INTRODUCTION TO BASIC NUTRITION
NUTRIENT:
▪ ​A ​chemical component ​by the body for one or more
of these function:
1. To provide heat and energy.
2.To build and repair body tissues.
3.To regulate body processes.
Six Basic Nutrients:
1.Carbohydrates (CHO) 4. Minerals
2.Protein (CHON) 5. Vitamins
3.Fats 6. Water​ 11

INTRODUCTION TO BASIC NUTRITION

FOOD
▪ ​Any substance, ​organic or inorganic ​when ingested or eaten nourishes
the body by building and repairing tissues, supplying heat and energy
and regulating bodily processes.
▪ ​Any matter eaten by man to sustain life and nourish the body ​▪ ​Includes
articles used as drinks or food, and the article for the component of such.
(FDA)
▪ ​Is something that does not only alleviates hunger and nourishes the body
▪ ​Carrier of nutrients.
Basic Food Groups:
a. Energy – giving foods
b. Body – building foods
 c. Body – regulating foods
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INTRODUCTION TO BASIC NUTRITION

NUTRIENT:
▪ ​A ​chemical component ​by the body for one or more
of these function:
1. To provide heat and energy.
2.To build and repair body tissues.
3.To regulate body processes.
Six Basic Nutrients:
1.Carbohydrates (CHO) 4. Minerals
2.Protein (CHON) 5. Vitamins
3.Fats 6. Water​ 13

INTRODUCTION TO BASIC NUTRITION

FOOD
▪ ​Any substance, ​organic or inorganic ​when ingested or eaten nourishes
the body by building and repairing tissues, supplying heat and energy
and regulating bodily processes.
▪ ​Any matter eaten by man to sustain life and nourish the body ​▪ ​Includes
articles used as drinks or food, and the article for the component of such.
(FDA)
▪ ​Is something that does not only alleviates hunger and nourishes the body
▪ ​Carrier of nutrients.
Basic Food Groups:
a. Energy – giving foods
b. Body – building foods
 c. Body – regulating foods
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INTRODUCTION TO BASIC NUTRITION

NUTRIENT CLASSIFICATION:
1. According to the amount present in the body
a. Macro nutrients – carbohydrates, protein, fats, and
water b. Micro nutrients – vitamins & minerals
1. According to the chemical composition
a. Organic nutrients – carbohydrates, protein, fats, and
vitamins ​b. Inorganic nutrients – vitamins & minerals& water.
1. According to essentiality
a. Essential nutrients – nutrients must be supplied in the diet
everybody
Example: all the 6 basic nutrients
a. Non –essential – nutrients that need to be supplied in the diet
ever
y​15
INTRODUCTION TO BASIC NUTRITION
According to function:
Nutrients can be classified according to
function:
a.Energy – giving nutrient – carbohydrates, protein
and fats
b.Body-building and repairing nutrients – protein and
amino acids
c. Body-regulating and protecting nutrients –
vitamins, minerals and water
16

INTRODUCTION TO BASIC NUTRITION

Caloric Content of Nutrient

Carbohydrates (CHO) – ​4 kcalories/gram or
17 kjoules
Protein (CHON) - ​4 kcalories/gram or
17 kjoules
Fat - ​9 kcalories/gram or 38 kjoules
 17

INTRODUCTION TO BASIC NUTRITION

Important principles behind the nutrient constituent
found in food. ​▪ ​One (1) food may contain one or two
different nutrients
EX. Meat – protein, fat
Rice – carbohydrates
▪ ​2 different food may contain the same type of nutrient
EX. Rice
Bread carbohydrates & protein
Corn
Noodles
▪ ​Certain food is known for its higher content of specific
nutrients Ex. Table banana - potassium
Guava - vitamin C
 Meat - protein
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INTRODUCTION TO BASIC NUTRITION

Enzymes – ​Organic catalyst that are protein in nature and are
produced by living cells.
Most enzymes are recognized by ending – ase.
Ex. Maltase, lipase, amylase
Hormones – ​Organic substances produced by special cells of
the body which are discharged into the blood to be circulated
and brought to specific organs to tissues that are remote from
the sources or point of manufacture.
Ex. Pancreas – insulin
Thyroid – thyroxin
 Ovary – estrogen and progesterone
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Breast – prolactin
INTRODUCTION TO BASIC NUTRITION

Nutritional Status (Nutriture) - ​the condition of

the body resulting from the utilization of essential
nutrients. One may be classified as having a good,
fair, or poor nutritional status.

Malnutrition – ​defined as the pathological state

resulting from a relative lack or absolute
deficiency or excess of one or more essential
nutrients.
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INTRODUCTION TO BASIC NUTRITION

21
 INTRODUCTION TO BASIC NUTRITION
BASIS CONCEPTS IN NUTRITION:
1.​Nutrition is the food you eat and how the body uses it.
▪ ​We eat food to live, to grow, to keep healthy, and to get energy
for work and play.
2.Food is made up of different nutrients needed for growth and
health.
▪ ​All nutrients needed by the body are available through food. ​▪
Many kind and combination of food can lead to a well – balance
diet.
▪ ​No food by itself contains all the essential nutrients needed for
growth and health
▪ ​Eat variety of foods everyday
 22

INTRODUCTION TO BASIC NUTRITION

3.All persons throughout life have need of the same
nutrients but in varying amounts.
▪ ​The amounts of nutrient needed by the person are
influenced by age, sex, physical activity, and state
of ​health.
4.The way food is handled influence the amount of
nutrients in food, its safety, appearance, and taste. ​▪
Handling means everything that happen to food
while it is being grown, processed, stored, and
 prepared for eating.
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INTRODUCTION TO BASIC DIET THERAPY:

B.1.Important Terms:
Diet
An allowance of food and drink consumed regularly by an individual
The usual food and drink regularly consumed.
Diet therapy
The branch of dietetics that is concerned with the use of food for therapeutic purposes.
The modifications of the normal diet to meet the physiological requirements of the sick
individual.
The use of food as a factor in aiding recovery from illness.
Dietetics
The combined science and art of regulating the planning, preparing, serving of meals to
individuals or groups under various conditions of health and diseases according to the principles
of nutrition and management with due consideration to economic, cultural, social and
psychological factors (RA 2674)
Refers primarily to the therapeutic and food service aspects of the delivery of nutritional service
in hospital and other health care institution (PD 1286)
Diet Prescription
Serves the same purpose as drug prescription in medicine.
It may indicate the daily caloric requirement and the amount needed for protein, fat and
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carbohydrate, vitamin and minerals or non-nutrient substances.

INTRODUCTION TO BASIC DIET THERAPY

Therapeutic Diets
A diet modified or adopted from the normal diets commonly to suit specific disease conditions;
one designed to treat or cure diseases
Nutritional Care
Science and art of human nutrition in helping people select and obtain food for the purpose of
nourishing their bodies in health and disease throughout the life cycle.
Cinical/Medical Nutrition
The treatment of patients requiring modifications in their nutritional requirement. ​That
branch of the health sciences having to do with diagnosis, treatment, and prevention of
human disease cause by deficiency, excess or metabolic imbalance of dietary nutrient.
Nutritionist-Dietitian (ND)
A person professionally qualified to provide leadership and assume responsibilities for the
promotion of the nutritional well-being of individuals or groups within the framework of
community life.
These responsibilities include the preventive, therapeutic and food service administration
aspects of nutritional care.
His/Her role includes:
Administrative
Therapeutics
Teaching 25

INTRODUCTION TO BASIC DIET THERAPY

Health Team
Professionals involved directly or indirectly with the care of the people. The
following are included in the health team: Physician, Nurse, N.D., Social
Worker, Pharmacist, Physical Therapist, Medical technologist, and Health
Educator.
The team concept in health care implies that the professional health personnel
work together in planning, prescribing, and evaluating patient’s care.
Therapeutic Diets
Are modifications of the normal diet and have one or more of the following
objectives:
To maintain good nutrition or correct any deficiency
To provide rest to an organ or to the whole body as affected by the
illness. To adjust weight to a desirable level
To supply a dietary regimen according to the patient’s tolerance and
metabolism for kind, amount and time of eating of the food.
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INTRODUCTION TO BASIC DIET THERAPY

A.General Principles in the Dietary Management for a Specific
Disease:
▪ ​Simplifications – the therapeutic diet should vary from the
adequate normal diet as little as possible.
▪ L​ iberalization – the diet therapy should meet the body
requirement for essential nutrients as generously as the
disease condition permits.
▪ ​Individualization – the diet program should take cognizance
 of the patient’s food intake habits, preference, economic
status, religious practices, and any environmental factors
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that have a bearin on the diet.

INTRODUCTION TO BASIC DIET THERAPY
Responsibilities of the Dietary Department in Patient
​ rovides food services primary for the patients and
Care: P
oftentimes feed the hospital staff and personnel. Food
Service Director or Administrative Dietitian ​Supervises food
production and service, utilizing the ​principles of nutrition
and efficient management. Maintains close communication
with the hospital ​administrator with regards to food and
equipment budget, ​personnel policies, sanitation and
safety, physical lay-out Continually plans, evaluates, and
varies her menus Provide in-service training for her staff
and personnel and ​teach dietetic interns and trainees.
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INTRODUCTION TO BASIC DIET THERAPY

Clinical or Therapeutic Dietitians:
Coordinates her activities with the physician and nurse in
the comprehensive teamwork for patients cure and care.
Participates in ward rounds, visits and interviews patients,
provide diet counseling especially for those requiring
specials diets, and record food intake of some patients.
She also teaches student nurses, dietetic interns, and
trainees in her area of specialization
The Clinical Dietitian or an authorized alternate
professional is responsible for documenting nutrition
information and actual dietary care provided for a
patient. 29

INTRODUCTION TO BASIC DIET THERAPY

Dietetic Technician
Assist either the administrative or clinical
dietitian whenever needed.
Usually checks in-coming food and
equipment, helps plan menus, bring food
service in wards, work out personnel
schedules, complies educative materials,
and helps in food recording.
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INTRODUCTION TO BASIC DIET THERAPY

Responsibilities of Nursing Department in Patient Care:
The nurse is usually the first person who observes the patient’s feeding problem (inability to
chew, any physical handicap to feed him, complaints about the food, etc). ​She has more
direct and continuous communication with the patients and must therefore be
well-informed about the principles of diet, food allowed and avoided.
If she is not sure for her answer to the patient regarding his food, she must notify the dietitian
as soon possible.
a) A nurse should immediately forward the diet prescription slips as ordered by the physician as
soon possible to the dietary department.
b) If the patient is going home on special diet (discharge diet, take home diet), the nurse should
notify the dietitian immediately.
c) Usually food charting is accomplished by the nursing staff.
a) The nursing aides sees to it that the patient ready for his food try.
b) The patient may need help in washing his hands, sitting-up, cutting his meat, pouring water.
Etc.
c) She helps in encouraging the patient to eat, tidying his besides table, and cleaning up. d) She
should remove the try promptly and make sure to note down left-over if food recording is
needed.
______________________________________________________________________________
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INTRODUCTION TO BASIC DIET

THERAPY
See if you can do this! (1-10)
Directions:​Since you read and understood the responsibilities of each department in the patient care? Summarize the
responsibiilties of each health workers…you may add information aside from the lectures above.
Responsibilities of the Dietary department in the patient care: Department in the patient care:
Responsibilities of the Nursing Remarks:
2.Conclusion._________________________________________________________________
_ 
_____________________________________________________________________________ 
_______________________________.​.  

HANDWRITTEN!!! 
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WMSU

WMSU
 CHE - ND 
ASST. PROF.
Department   NARHUDA H.
NCM 105-LECTURE
UNGA
Lesson 03 1
“II.Essential Nutrients and their
Contribution to the Diet: Classification
of Nutrients”

Presented By:

Introduction:  
What are Nutrients?  
Nutrients  are  substances  required  by  the  body  to  perform  its  basic  functions.  Most 
nutrients  must  be  obtained  from  our  diet,  since  the  human  body  does  not  synthesize  or  produce 
them.  Nutrients  have  one  or  more  of  three  basic  functions:  they  provide  energy,  contribute  to 
body  structure,  and/or  regulate  chemical  processes  in  the  body.  These basic functions allow us to 
detect  and  respond  to  environmental  surroundings,  move, excrete wastes, respire (breathe), grow, 
and reproduce.  
There  are  six  classes  of  nutrients  required  for  the  body  to  function  and  maintain  overall 
health.  These  are:  carbohydrates,  lipids/fats,  proteins,  water,  vitamins,  and  minerals.  Nutritious 
foods  provide  nutrients  for  the  body.  Foods  may  also  contain  a  variety  of  non-nutrients.  Some 
non-nutrients  such  as  antioxidants  (found  in  many  plant  foods)  are  beneficial  to  the  body, 
whereas  others  such  as  natural  toxins  (common  in  some  plant  foods)  or  additives  (like  certain 
dyes  and  preservatives  found  in  processed  foods)  are  potentially  harmful.  Thus,  all  nutrient  are 
needed by all living organisms regardless of body form, needs, age, gender, races, etc.  

Note:  Consuming  alcohol  also  contributes  energy  (calories)  to  the  diet  at  7  kilocalories/gram,  so 
it  must  be  counted  in  daily  energy  consumption.  However,  alcohol  is  not  considered  a  "nutrient" 
because  it  does  not  contribute  to  essential  body  functions  and  actually  contain  substances  that 
must broken-down and excreted from the body to prevent toxic effects. 
34

Lesson 03 :
• ​Objectives:
• At the end of the lesson, the student can:
• 1.Discuss the Clinical manifestation, food sources of nutrients
and explain their function.
• 2.Determine RENI, nutrient requirement, deficiency and toxicity
of each nutrients.
• 3.Comprehend all the essential nutrients that contribute to the
diet.
• ​Topic Outline:
• Essential Nutrients and their Contribution to the Diet:
• Classification of Nutrients:
• Macronutrients and Micronutrients
• 1.Carbohydrates 4.Vitamins • 2.Protein 5.Minerals • 3.Fats
6.Water & Electrolytes​35

Lesson 03 :
• ​Try This!
​ efine the following and let’s see how do you understand the
• ​Directions. D
important terms in the study of Nutrition and Diet therapy​.
• 1.Nutrients
• 2.Organic Compounds
• 3.Inorganic Compounds
• 4.Carbohydrates
• 5.Protein
• 6.Fats
• 7.Vitamins
• 8.Minerals
• 9.Water
• 10.Electrolytes
• 11.Water Soluble Vitamins
• 12.Fat Soluble Vitamins
• 13.Macro-minerals
• 14.Micro-minerals
• 15.Toxicity
36
Lesson 03 :
• Think ahead!1.Enumerate/list down/give food examples for each Nutrients
listed below: (1-15)
Food   14.  
Sample No.   15 
1.   CHO CHON FATS VITAMINS MINERALS 
2.   WATER/ ELECTROLYTES  
3.  
4.  
5.  
6.  
7.  
8.  
9.  
10.  
11.  
12.  
13.  
37

NUTRIENTS:
38

The Digestive System

 BASIC HUMAN
PHYSIOLOGY, BIOCHEMISTRY AND RELATED TO NUTRITION
 ​A. Procedure:
1.Food in oral cavity is chewed and mixed with saliva secreted by glands in the
mouth (parotid, sub-maxillary, sublingual). Ex: Dextrin.
2. Food passes into the stomach via the esophagus through the cardiac valve into the
fundus, the upper portion of the stomach that holds the bulk of the food to be
digested.
3. The lower portion or pyloric region is where most digestion in the stomach occurs. 4.
Food is then forced into the small intestine through the pyloric valve of the stomach. 5.
Complete digestion and absorption of food takes place in the small intestine. Sections
are: Duodenum, Jejunum, Ileum.
6. Undigested food and water pass through the Ileo-cecal valve into the large intestine
or ​colon.
7. The ileum enters into the ascending colon. At the lower end is the cecum. 8. The
colon rises on the right side and bends to the left becoming transverse colon. 9.
The descending colon passes down the left side where it changes direction and
becomes the sigmoid colon.
10. The last portion is the rectum, which terminates with the anus.
11. The hepatic duct from the liver joins the with the cystic duct from the
gallbladder. 12. Bile, produced in the liver, is stored in the gallbladder.
13. The liver stores glycogen and synthesized glucose.
14. The pancreas lies between the duodenum and the stomach​.

Lesson 03 :
• ​Classification of Nutrients:
• ​A.Macronutrients:
• ​1.Carbohydrates
• Carbohydrates are big group of organic compounds prominent in the plant ​kingdom
which contain the elements, carbon, hydrogen, and oxygen. It is ​synthesized
through the process of photosynthesis. Carbohydrates foods are starches and
sugar which furnish the major source of energy and form the bulk of diet.
• ​CLASSIFICATION:
• According to sugar unit:
• Monosaccharide – simplest form of carbohydrate or one sugar unit. • Glucose – most
important glucose in human metabolism, as physiologic sugar • Also known as
“dextrose”, or grape sugar, found free in nature, in fruits, honey, corn syrup, sweet
corn, and certain roots.
• Fructose – sweetest of all sugars
• Known as fruit sugar or “levulose”
• Found in ripe fruits, and honey.
• Digestive end product of sucrose.
• Galactose – digestive end product of milk sugar or lactose
• Not found free in nature 42
Lesson 03 : ​• Disaccharide – made up of 2 simple sugar.
• Sucrose – known as table sugar, cane sugar or beet sugar
• Yield glucose and fructose upon hydrolysis
• Sources from sugar cane, sugar beets, molasses, fruits and
table sugar.
• Maltose – “malt” or grain sugars
• Contains two glucose upon hydrolysis.
• Food sources as malted products, sprouted cereal
• Not found free in nature
• Lactose – known as milk sugar
• Found in milk sugar and milk products
• Composed of glucose and galactose uponm hydrolysis
• Least sweet of all sugars and slowly digested.
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WMSU
WMSU
CHE - ND   
Department  
Thank You !

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