NCM 105

NUTRITION AND DIET THERAPY

Prof.Doris Uy Escobido RN, MAN
The Meaning and Importance of Nutrition
• It is the study of essential nutrients and the process by
which nutrients are used by the body.

• It is the cornerstone of each dimension of health.

• Study of how food affects the health and survival of the

human body.
 Why do we eat as we do?
1. Personal Preference
2. Positive & Negative Associations
3. Habit
4. Ethnic Heritage/Tradition
5. Values
6. Social Pressure
7. Emotional Comfort
8. Availability/Convenience/Economy
9. Body Weight & Image
10. Medical Conditions
11. Nutrition & Health Benefits
What is Nutrition?
• Is the study of food and how the body makes use of it
• food or nourishment needed to keep an organism
growing, healthy and viable.
• Basic function

Maintain life by allowing an

individual to grow and be in a state
of optimum health
 Reasons why nutritional science is applied
to nursing care:
1. Recognition of the role of nutrition in preventing diseases
or illnesses;
2. The concern for adapting food patterns of individuals to
their nutritional needs within the framework of their
cultural, economic, and psychological situations and
styles;
3. The awareness of the need in specified disease states to
modify nutritional factors for therapeutic purpose
 Definition of Terms
• Nutrition
• Health
• Food
• Nutrients
• Dietician
• Wellness
• Menu
• Food Labeling
 A. Nutrition accdg. WHO
• Nutrition is the intake of food, considered in relation to the
body’s dietary needs.
• Is the result of the processes whereby the body takes in
and uses food for growth, development and the
maintenance of health.
• These processes include digestion, absorption and
metabolism.
 B. Health
• WHO – is a state of complete physical, mental, social
well-being and not merely the absence of a disease
Five Dimensions of Health
Physical Health
• The efficiency of the body to function appropriately, to
maintain immunity to disease, and to meet daily energy
requirements.
Intellectual Health
• The use of the intellectual abilities to learn and to adapt to
changes in one’s environment
Emotional Health
• The capacity to easily express or suppress emotions
appropriately
Social Health
• The ability to interact with people in an acceptable
manner and to sustain a relationship with family
members, friends and colleagues
Spiritual Health
• Refers to the cultural beliefs that that give purpose to
human existence.
 C. Food
• Is the basic necessity of man. It is a mixture of different
nutrients such as carbohydrate, protein, fats, vitamins and
minerals.
 Functions of Foods
I. Physiological functions
II. Social functions
III. Psychological functions
Physiological functions
i. Energy yielding foods
• Ex. Foods rich in carbohydrates and fats
ii. Body building foods
• Ex. Foods rich in protein
iii. Protective and regulatory foods
• Ex. Foods rich in protein, minerals and vitamins
Social functions
• It has been an expression of love, friendship and
happiness at religious, social and family get-togethers.
Psychological functions
• In addition to satisfying physical and social needs, foods
also satisfy certain needs of human beings.
 Qualities of good food
• It is nourishing or nutritious
• It has satiety value. (a state of being fed or gratified
beyond capacity- busog kaayo)
• It is prepared under sanitary conditions, aesthetically and
scientifically
• It is free from toxic agents or does not contain substances
deemed deleterious to health
• Within the budget and sustainable to a specific occasion.
• Its palatability(having a pleasant or agreeable taste)
factors(color, flavor, texture) satisfy the consumers.
• It offers variety and planned within the socio-economic
context. – it must be be within the budget and sustainable
to a specific occasion.
 D. Nutrients
• Are chemical substances that the body uses from the
foods that are consumed.
• Is any substances, organic or inorganic that can supply
energy, build and repair cells and tissues, and regulate
life processes.
 E. Dietician
• A dietician (or dietitian) is an expert in dietetics; that
is, human nutrition and the regulation of diet.
• A dietitian advises people on what to eat in order to lead a
healthy lifestyle or achieve a specific health-related goal.
 F. Wellness
• is generally used to mean a healthy balance of the mind,
body and spirit that results in an overall feeling
of well-being
• Is a lifestyle that enhances each of the five dimensions of
health.
 G. Menu
• a menu is a presentation of food and beverage offerings.
 H. Food Labeling
• Information about label nutrition facts such as the
ingredient list and the Percent Daily Value (%DV), as well
as interactive tools for healthy eating.
• Are the best way for the consumers to see how individual
foods fits their nutritional needs.
 Two functions of food labels
1. This is to assist consumers to select foods with the most
health-providing qualities.
2. This is to motivate food companies to enhance the
nutritional value of food product because label reveals
ingredients and nutrient content.
Key Basic Nutrition Concepts
 Concept 1: Most Naturally Occurring
Foods are Mixtures of Nutrients.
6 oz potato contains:
✔ 4 g protein
✔ 36 g carbohydrate
✔ <1 g fat
8 fluid oz fat-free milk contains:
✔ 8 g protein
✔ 12 g carbohydrate
✔ 1 g fat
Concept 2: Eating a variety of foods can help ensure
the nutritional adequacy of a diet.
• There are no “perfect” natural foods that contain all
nutrients in amounts needed by the human body.
Concept 3: There are no “good” or “bad” foods.
Empty Calorie versus Nutrient Dense

Poor source of micro- Has more micronutrients

nutrients (vitamins and (vit and minerals) in
minerals) compared to relation to its energy
calories value
 Concept 4: Enjoy eating all food in moderation

Dietary moderation =
Obtaining enough nutrients from food

+
Avoiding excessive amounts of nutrients

+
Balancing calorie intake with expenditure
Concept: 5 For each nutrient, there is a range
of safe intakes.
• Physiological dose
• Amount of a nutrient within the range
of safe intake that enables the body
to function optimally
• Megadose
• Generally defined as 10 times the
recommended amount of a vitamin or
mineral
Concept 6: Food is the best source of nutrients
and phytochemicals.
• During refinement, a
wheat kernel is stripped
of the nutrient-rich germ
and phytochemical-rich
bran.
Concept 7: There is no “One Size Fits All” approach
to planning a nutritionally adequate diet.

Food guides can be

used to individualize
your diet, so it is
nutritionally adequate
and suits your likes and
dislikes.
Concept 8: Foods and the nutrients they
contain are not cure-alls.
Specific nutrient deficiency
diseases can be cured by
eating foods that contain the
missing nutrient.
 Concept 9: Malnutrition includes
UNDERnutrition as well as OVERnutrition
Malnutrition
✔ State of health that occurs when the body is improperly
nourished
 Concept 10: Nutrition is a
dynamic science
• Even nutrition educators have difficulty keeping up with
the vast amount of research published in scientific
journals.
NUTRIENTS
 Classifications
1. Function
2. Chemical properties
3. Essentiality
4. Concentration
 Function
1. Body Building foods
ex. Proteins and minerals
2. Energy giving foods
ex. Carbohydrates and fats
Glucose is the body’s favorite form of energy.
3. Body regulating foods
ex. Vitamins, minerals and water
 Chemical Properties
•Organic •Inorganic
– Contains carbon, hydrogen, – In simplest form when
oxygen ingested
– Carbon is found in all living – Function: regulate body
things processes
– Example: carbohydrates, – Example: water, minerals
fats, proteins, vitamins
 ESSENTIALITY
1. Essential Nutrients – Substance that must be obtained
from the diet because the body cannot make it in
sufficient quantity to meet its needs.
Ex. Essentially fatty acids, amino acids, some vitamins and
minerals.
2. Non-essential nutrients – are those which can be
synthesized in the body through metabolism
Ex. Carbohydrates, protein and fats
 CONCENTRATION
1. Macronutrients – are those that are required in large
qualities in the body. Because they are in large amount,
that are measured in the unit of grams.
Ex. Proteins, fats, water and carbohydrates
2. Micronutrients – are those nutrients that are needed in
small qualities. They are usually measured in the units of
milligrams and micrograms
Ex. Vitamins and minerals
Why is good nutrition important?
 Good nutrition
provides energy
Good nutrition provides
raw materials
The “little helpers”
Above and beyond the
basics
Good nutrition means
good health
COMMPOSITION OF CELLS
CELL STRUCTURE
Features of human body cells:
Cell membrane
Cytoplasm
Cell Organelles
 Cell organelles are made up of:
a. Endoplasmic reticulum (ER)
b. Ribosomes
c. Golgi apparatus
d. Mitochondria
e. Lysosomes
f. Centrioles
g. Cilia and flagella
h. Nucleus
PROKARYOTIC AND EUKARYOTIC
CELLS
EXERCISE NO. 1