COLEEN Indeed, we live in a world with rapidly changing

Basic Concept in Nutrition and Diet Therapy: elements, our environment, food supply, population, and
Lesson 2: Introduction to Basic Concept in Nutrition scientific knowledge. A realistic study of nutrition in human
and Diet Therapy health must focus on health promotion. A primary basis for
promoting health and preventing disease must always be a
Introduction: “To eat is a necessity, but to eat intelligently is wholesome food supply for all persons and the sound nutrition
an art.” ~ La Rochefoucauld. it provides.

The effective management of food intake and It is always the goal of the government to have a
nutrition are both key to good health. Smart nutrition and food happy, healthy community. One way to achieve this is through
choices can help prevent diseases. Eating the right foods can good nutrition. This goal tends to failed because of lack of
help your body cope more successfully with an ongoing illness. knowledge and nutrition information in spite of so many
Understanding good nutrition and paying attention to what you government agencies involved in nutrition program.
eat can help you maintain or improve your health.
Many families serve inadequate meals because of lack
Food and nutrition are the way that we get fuel, of knowledge as to what a proper diet consist of. We will
providing energy for our bodies. We need to replace nutrients analyze the problems identified in the following areas:
in our bodies with a new supply every day. Thus, water is an 1. Rural and depressed areas — the problem is due to lack of
important component of nutrition as well. Fats, proteins, and quality food contributed to lack of knowledge and lack of
carbohydrates are all required. Maintaining key vitamins and nutrition information.
minerals are also important to maintaining good health and 2. In urban areas - most affluent families experienced
body continuum. 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.
Hence, diet therapy is the branch of dietetics
concerned with the use of foods for therapeutic purpose. It is a
When the problems are of both quality and quantity
method of eating a prescribed diet by a physician or
which contributed to lack of knowledge, lack of nutrition
Nutritionist Dietitian to improve health. Diet therapy usually
information, lack of money due to poverty, this problem refers
involves the modification of an existing dietary lifestyle to
to as hollow hunger.
promote optimum health. It is a branch of dietetics related
When the problem is only quality which is contributed
with the use of food for therapeutic purposes. It is ordered to
to lack of knowledge and lack of nutrition information, this
maintain, restore and correct nutritional status, to decrease
problem refers to as hidden hunger.
calorie for weight control, provide extra calorie for weight gain.
Whatever the problem, either hallow hunger or
It also balances amount of carbohydrate, protein, fats and
hidden hunger, your health as health worker or as a nurse is
other nutrient for diet modification and disease prevention.
indispensable. Also it is your role in the community to give
nutrition information. Therefore, the reason why it is included
Topic Outline:
in your curriculum since you are expected to be equipped with
I. Introduction to Basic Concept in Nutrition and Diet therapy.
basic knowledge on nutrition principles and concepts.
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.2.The study of nutrition will benefit on individual for
A.3.Basic Concept in Nutrition: the following reasons:
A.3.1.Important Terms 1. Responsibility of yourself — you will personally benefit by
A.3.2. Nutrient Classification feeling and looking better to be able to meet the demands of
B. Basic Concepts in Diet therapy your profession and set on example for others.
B.1. Important Terms 2. Responsibility to your family — planning and preparing
B.2.Basic Concept in Diet therapy better meals for the family, helping child develop good food
eating habits, guiding an elderly person in making adjustment
A.Basic Concept in Nutrition: in his diet.
A.1.Nutrition and Its Importance to Human Health 3. Responsibility as a nurse or health worker — nutrition is
Nutrition is rapidly emerging as a vital component in essential part of a total care of the patient.
health care and in our developing national health policies to 4. Responsibility as a citizen — as a nurse or health worker
meet human needs. A sound base of nutrition knowledge and many people look to you as an example and ask for and advice
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.

A.3.Basic Concept in Nutrition:

A.3.1.Important Terms: a. Organic nutrients — carbohydrates, protein, fats and
Nutrition vitamins
- The study of food in relation to health of the b. Inorganic nutrients — minerals and water
individual, community or society and the process
through which food is used to sustain life and growth. 3. According to essentiality:
- The science of food, the nutrients and other a. Essential nutrients — nutrients must be supplied in the diet
substance therein, their action, interaction and everybody ex. all the 6 basic nutrients.
balance in relation to health and disease, the b. Non-essential — nutrients that need to be supplied in the
processes by which an organism ingest, digest, diet everyday because the body can be synthesized from the
absorbs, transports, utilizes and excretes food essential nutrients.
substances (P.D. 1286).
- The combination of processes by which a living
4. According to function: Nutrients can be classified according
organism receives and utilizes materials or substances
to function:
needed for the maintenance of its functions and for
a. Energy-giving nutrient — carbohydrates, protein and fats
growth and renewal of its components.
b. Body—building and repairing nutrients — protein and amino
acids
Food
c. Body-regulating and protecting nutrients — vitamins,
- Any substance, organic or inorganic when ingested or
minerals and water
eaten nourishes the body by building and repairing
tissues, supplying heat and energy and regulating
Caloric Content of Nutrient:
bodily processes.
Carbohydrates (CHO) — 4 kcalories/gram or 17 kjoules Protein
- Any matter eaten by man to sustain life and nourish
(CHON) - 4 kcalories/gram or 17 kjoules
the body
Fat - 9 kcalories/gram or 38 kjoules
- Includes articles used as drinks or food, and the
article for the component of such. (FDA)
Important principles behind the nutrient constituent
- Is something that does not only alleviates hunger and
found in food.
nourishes the body but satisfies the human senses.
- One (1) Food may contain one or two different
- Carrier of nutrient
nutrients
Example: Meat — protein, fat Rice — carbohydrates, protein

Basic Food Groups:

- 2 different food may contain the same type of
a. Energy- giving foods
nutrient:
b. Body — building foods
Example:
c. Body- regulating foods
Rice
bread carbohydrates and protein
Nutrient
noodles
- A chemical component by the body for one or more of these
functions:
- Certain food is known for its higher content of specific
1. To provide heat and energy.
nutrients
2. To build and repair body tissues.
Example:
3. To regulate body processes.
Table banana – potassium
Guava - vitamin C
Six Basic Nutrients:
Meat - protein
1. Carbohydrates (CHOS)
Enzymes - Organic catalyst that are protein in nature and are
2. Protein (CHON)
produced by living cells.
3. Fats
Most enzymes are recognized by ending — ase. Ex. Maltase,
4. Minerals
lipase, amylase
5. Vitamins
6. Water
Hormones - Organic substance produced by special cells of the
body which are discharged into the blood to be circulated and
A.3.2.Nutrient Classification:
brought to specific organs to tissues that are remote from the
1. According to the amount present in the body
sources or point of manufacture.
a. Macro nutrients — carbohydrates, protein, fats, and water
Example:
b. Micro nutrients — Vitamins & minerals
Pancreas — insulin
Thyroid - thyroxin
Ovary — estrogen and progesterone
2. According to the chemical composition
Breast — prolactin
 - A diet modified or adopted from the normal diets commonly
Basic Concepts in Nutrition: to suit specific disease conditions; one designed to treat or
1. Nutrition is the food you eat and how the body uses it. cure diseases
- We eat food to live, to grow, to keep healthy, and to get
energy for work and play. 6) Nutritional Care
- Science and art of human nutrition in helping people select
2. Food is made up of different nutrients needed for growth and obtain food for the purpose of nourishing their bodies in
and health. health and disease throughout the life cycle.
- All nutrients needed by the body are available through food.
- Many kind and combination of food can lead to a well — 7) Cinical/Medical Nutrition
balance diet. - The treatment of patients requiring modifications in their
- No food by itself contains all the essential nutrients needed nutritional requirement.
for growth and health - That branch of the health sciences having to do with
- Eat variety of foods everyday diagnosis, treatment, and prevention of human disease cause
by deficiency, excess or metabolic imbalance of dietary
3. All persons throughout life have need of the same nutrients nutrient.
but in varying amounts.
- The amounts of nutrient needed by the person are influenced
8) Nutritionist-Dietitian (ND)
by age, sex, physical activity, and state of health.
- A person professionally qualified to provide leadership and
assume responsibilities for the promotion of the nutritional
4. The way food is handled influence the amount of nutrients well-being of individuals or groups within the framework of
in food, its safety, appearance, and taste. community life.
- Handling means everything that happen to food while it is - These responsibilities include the preventive, therapeutic and
being grown, processed, stored, and prepared for eating. food service administration aspects of nutritional care.
- His/Her role includes:
B. Basic Concept to Diet Therapy: a) Administrative
B.1.Important Terms: b) Therapeutics
1) Diet c) Teaching
- An allowance of food and drink consumed regularly by an d) Research
individual
- The usual food and drink regularly consumed. 9) Health Team
- Professionals involved directly or indirectly with the care of
2) Diet therapy the people. The following are included in the health team:
- The branch of dietetics that is concerned with the use of food Physician, Nurse, N.D., Social Worker, Pharmacist, Physical
for therapeutic purposes. Therapist, Medical technologist, and Health Educator.
- The modifications of the normal diet to meet the - The team concept in health care implies that the professional
physiological requirements of the sick individual. health personnel work together in planning, prescribing, and
- The use of food as a factor in aiding recovery from illness. evaluating patient’s care.

3) Dietetics A. Therapeutic Diets

- The combined science and art of regulating the planning, Are modifications of the normal diet and have one or more of
preparing, serving of meals to individuals or groups under the following objectives:
various conditions of health and diseases according to the 1. To maintain good nutrition or correct any deficiency
principles of nutrition and management with due consideration 2. To provide rest to an organ or to the whole body as
to economic, cultural, social and psychological factors (RA affected by the illness.
2674) 3. To adjust weight to a desirable level
- Refers primarily to the therapeutic and food service aspects 4. To supply a dietary regimen according to the patient’s
of the delivery of nutritional service in hospital and other tolerance and metabolism for kind, amount and time of eating
health care institution (PD 1286) of the food

4) Diet Prescription B. General Principles in the Dietary Management for a Specific

- Serves the same purpose as drug prescription in medicine. Disease:
- It may indicate the daily caloric requirement and the amount  Simplifications – the therapeutic diet should vary from
needed for protein, fat and carbohydrate, vitamin and minerals the adequate normal diet as little as possible.
or non-nutrient substances.  Liberalization – the diet therapy should meet the body
requirement for essential nutrients as generously as
5) Therapeutic Diets the disease condition permits.
  Individualization – the diet program should take c) Usually food charting is accomplished by the nursing staff.
cognizance of the patient’s food intake habits, 5) a) The nursing aides sees to it that the patient
preference, economic status, religious practices, and ready for his food try.
any environmental factors that have a bearing on the b) The patient may need help in washing his hands, sitting-up,
diet. cutting his meat, pouring water. Etc.
c) She helps in encouraging the patient to eat, tidying his
C. Responsibilities of the Dietary Department in Patient Care besides table, and cleaning up.
 Provides food services primary for the patients and d) She should remove the try promptly and make sure to note
oftentimes feed the hospital staff and personnel. down left-over if food recording is needed

Food Service Director or Administrative Dietitian

a) Supervises food production and service, utilizing the
principles of nutrition and efficient management.
b) Maintains close communication with the hospital
administrator with regards to food and equipment budget,
personnel policies, sanitation and safety, physical layout
c) Continually plans, evaluates, and varies her menus
d) Provide in-service training for her staff and personnel and
teach dietetic interns and trainees.

Clinical or Therapeutic Dietitians

a) Coordinates her activities with the physician and nurse in
the comprehensive teamwork for patients cure and care.
b) Participates in ward rounds, visits and interviews patients,
provide diet counseling especially for those requiring specials
diets, and record food intake of some patients.
c) 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.

Dietetic Technician
a) Assist either the administrative or clinical dietitian whenever
needed.
b) 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.

D. Responsibilities of Nursing Department in Patient Care

1) 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).
2) She has more direct and continuous
communication with the patients and must therefore be well-
informed about the principles of diet, food allowed and avoide
3) If she is not sure for her answer to the patient
regarding his food, she must notify the dietitian as soon
possible.
4) 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.