Module 1: Basic Concepts in Nutrition and Diet Therapy

Nutrition

Is the study of food and how the body makes use of it.

Nutrition

It deals with the processes of receiving and utilizing it for the growth and renewal of the body and for the maintenance of the different body functions.

Function of Nutrition:

Basic Function: to maintain life by allowing an individual to grow and be in a state of optimum health.

The recognition of the role of nutrition in preventing diseases or illnesses; The concern for adapting food patterns of individuals to their nutritional needs within the framework of their cultural, economic, and psychological situations and styles; and The awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose.

Reasons why nutritional science is applied to nursing care:

1. The 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; and

3. The awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose.

Reasons why nutritional science is applied to nursing care:

Nutrients

Are chemical substances found in food to provide heat and energy, to build up and repair body tissues, and to regulate body processes.

1. The 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; and

3. The awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose.

Reasons why nutritional science is applied to nursing care:

1. Function —Those that form tissues in the body are body-building nutrients while those that furnish heat and energy are fats, carbohydrates, and proteins

2. Chemical properties — Nutrients are either organic or inorganic

3. Essentiality — Nutrients are classified based on their significant contribution to the body's physiological functioning

4. Concentration — Nutrients are either in large amounts or in little amounts

Classification of Nutrients:

Essential Nutrients

Nutrients found only in food.

Food

Is any substance, organic or inorganic, when ingested or eaten nourishes the body, builds and repairs body tissues, supplies heat and energy and regulates body processes.

Digestion

Is the breakdown of food in the body in preparation for absorption

Nutritional status

Is the condition of the body resulting from the utilization of essential nutrients.

Health

A range of states with physical, mental, emotional, spiritual, and social components.

Wellness

A state of good health with optimal body function (requires good nutrition).

Health Literacy

The capacity to obtain, process, and understand basic health information needed to make appropriate health decisions.

Health Disparities

A difference in health outcomes among subgroups often link to social, economic or environmental disadvantages.

1. Adequate nutrition is essential to good health.

2. The nutrients in our body are in dynamic equilibrium.

3. Dietary intake & nutrient need should be individualized.

4. Nutrient content in food is variable, whatever is present in the natural food should be conserved by scientific preparation and service.

5. Human requirements for nutrients are known for some & have to be determined as yet for others.

6. An adequate diet is the foundation of good nutrition and it should consist of a wide variety of foods.

7. The physiological functions of food are attributed to the roles of the nutrients.

8. Malnutrition is brought about by a faulty diet and/or by conditioning factors like heredity, infections, ingestion of certain drugs and parasitism.

9. Nutrition education, abundant food supply, and the use of various resources are needed to improve nutritional status of a population.

10. The study of nutrition is interrelated with allied arts and sciences.

Basic concepts in nutrition:

1. Dietary Survey

2. Physical or Instrumental Methods

3. Medical History

4. Clinical Examination

5. Biochemical Tests

Evaluation of Nutriture:

Digestion

Is the process of breaking down food into substances like carbohydrates, proteins, fats, and vitamins that aid in the body in its different functions. It occurs primarily in the digestive tract.

digestive tract

Digestion occurs primarily in the?

I. Digestive Tract/Gastrointestinal Tract (GIT)

1. Mouth

2. Throat/Pharynx

3. Esophagus

4. Stomach

5. Small Intestine Large Intestine/Colon

6. Rectum

7. Anus

II. Accessory Organs

1. Pancreas

2. Liver

3. Gallbladder

Parts of the Human Digestive System:

Metabolism

Is the chemical process of transforming food into complex tissue elements and of transforming complex body substances into simple ones, along with the production of heat and energy.

Catabolism, Anabolism

2 Categories of metabolism:

Catabolism

The breakdown of molecules to obtain energy

Anabolism

The synthesis of all compounds needed by the cells

Calorie

Is the unit of measurement for the energy that the body gets from food

Kilogram calorie (kcal)

The unit of energy commonly used in human nutrition

1000

______ small calories = 1 kilocalorie or calorie

Kilogram calorie (kcal)

They are by-products of carbohydrates, protein, and fats that are oxidized in the body.

One kilocalorie

Is the amount of energy required to raise the temperature of 1 kilogram of water by 1 degree Celsius

4 calories per gram

Fuel factor of carbohydrates:

4 calories per gram

Fuel factor of protein:

9 calories per gram

Fuel factor of fats:

Bomb calorimeter

Measures the total calorie content (total energy) available from food

Joule

The measure of energy in the metric system

4.184

1 calorie (kilocalorie) = ______ joule (kilojoules)

Required energy expenditure (REE)

Basal metabolism is also known as?

Basal metabolism/Required energy expenditure (REE)

Is the measure of energy needed by the body at rest for all its internal chemical activities which is approximately 1 calorie per kg of body weight per hour for an adult.

Basal metabolism/Required energy expenditure (REE)

It is the minimum amount of energy needed in a fasting state.

Basal metabolism/Required energy expenditure (REE)

It indicates the amount of energy needed to suction the life processes: respiration, cellular metabolism, circulation, glandular activity, and the maintenance

Basal metabolism/Required energy expenditure (REE)

It accounts for more than 1/2 of calorie requirements for most people.

Basal Metabolic Rate (BMR)

The rate of basal metabolism in a given person at a given time and situation.

1kcal/kg/hour

Calculation of BMR:

Rule of thumb: adult male - __________

0.9 kcal/kg/hour

Calculation of BMR:

Rule of thumb: adult female - __________

1. Surface area

2. Sex

3. Age

4. Body composition

5. State of nutrition

6. Sleep

7. Endocrine glands

8. Fever

Factors Affecting Basal Metabolic Rate

Ador Dionisio's Method, Tanhauser's Method

Two methods for Computation of DBW (Desirable Body Weight):

Macronutrients, Micronutrients

Classification of Nutrients:

1. Carbohydrates (CHO)

2. Fats/Lipids

3. Protein (CHON)

Macronutrients:

1. Carbohydrates (CHO)

Are organic compounds (saccharides-starches and sugars) composed of carbon, hydrogen, and oxygen.

1. Carbohydrates (CHO)

They provide the major sources of energy for the body or as much as 80 to 100% of calories.

1. Monosaccharide

2. Disaccharide

3. Oligosaccharide

4. Polysaccharide

Carbohydrates according to complexity:

Monosaccharide

SUGAR - simplest form of CHO (Carbohydrates according to complexity)

1. Glucose (dextrose) or blood sugar

Principal form in which carbohydrate is used by the body (Monosaccharide)

1. Glucose (dextrose) or blood sugar

Moderately sweet sugar found naturally preformed in few foods but is mainly created in the body from starch digestion (Monosaccharide)

1. Glucose (dextrose) or blood sugar

Stored by the liver and muscle cells (Monosaccharide)

1. Glucose (dextrose) or blood sugar

Only glucose that can provide energy for the brain, other nerve cells, and developing red blood cells (Monosaccharide)

2. Fructose (levulose)

The sweetest of simple sugars (Monosaccharide)

2. Fructose (levulose)

Found in honey, most fruits, and some vegetables (Monosaccharide)

2. Fructose (levulose)

Converted into glucose in the body (Monosaccharide)

3. Galactose

Not found free in foods (Monosaccharide)

3. Galactose

Produced from lactose (milk sugar) by digestion and is converted into glucose in the body (Monosaccharide)

1. Glucose (dextrose) or blood sugar

2. Fructose (levulose)

3. Galactose

Types of monosaccharide:

Disaccharide

2 sugar units (Carbohydrates according to complexity)

1. Sucrose

2. Lactose (Milk sugar)

3. Maltose

Types of disaccharide:

1. Sucrose

Ordinary table sugar-granulated, powdered or brown (Disaccharide)

1. Sucrose

Processed from cane and beet sugar (Disaccharide)

1. Sucrose

Found in fruits, vegetables, syrups, and sweet food production, converted into glucose and galactose upon digestion (Disaccharide)

1. Sucrose

Composed of glucose and fructose (Disaccharide)

2. Lactose (Milk sugar)

Found in milk and milk products except cheese (Disaccharide)

2. Lactose (Milk sugar)

Converted into glucose and galactose in digestion and is less soluble and less sweet than sucrose (Disaccharide)

2. Lactose (Milk sugar)

Remain in the intestine longer than other sugars and encourages the growth of certain useful bacteria (Disaccharide)

2. Lactose (Milk sugar)

Cow's milk contains 4.8 % ______ while human milk has 7% (Disaccharide)

Not found free in foods (Disaccharide)

3. Maltose

Produced by hydrolysis of starch and is converted into glucose in digestion (Disaccharide)

3. Maltose

Occurs in malt products and in germinating cereals (Disaccharide)

3. Maltose

Can be found in certain infant formulas, beer, and malt beverage products (Disaccharide)

3. Maltose

Less sweet compared to glucose and sucrose (Disaccharide)

Oligosaccharide

3-10 sugar units (Carbohydrates according to complexity)

Polysaccharide

Complex; up to 10,000 units (Carbohydrates according to complexity)

1. Starch

2. Dextrins

3. Cellulose

4. Pectins

5. Glycogen (Animal starch)

Types of Polysaccharide:

1. Starch

The most significant polysaccharide in human nutrition (Polysaccharide)

1. Starch

Major food sources include cereal grains, potatoes and other root vegetables, and legumes (Polysaccharide)

1. Starch

More converted entirely into glucose upon digestion (Polysaccharide)

1. Starch

More complex than sugars; and requires a longer time to digest, supplying energy over a longer period of time. (Polysaccharide)

2. Dextrins

Are not found free in foods (Polysaccharide)

2. Dextrins

Are formed as intermediate products in the breakdown of starch (Polysaccharide)

3. Cellulose

Forms the framework of plants found in unrefined grains, vegetables, and fruits. (Polysaccharide)

3. Cellulose

It is nondigestible by humans (Polysaccharide)

3. Cellulose

No specific enzyme is present and provides important bulk in the diet which helps move digestive food mass along and stimulates peristalsis (Polysaccharide)

3. Cellulose

Main sources are stems and leaves of vegetables, seed and grain coverings, skins, and hulls (Polysaccharide)

3. Cellulose

Fibers are structural parts of plants which are non-digestible because digestive enzymes are unable to break them down (Polysaccharide)

1. Soluble

2. Insoluble

Classification of cellulose:

Soluble cellulose

Found in fruits and legumes, barleys, and oats which delay gastrointestinal transit and glucose absorption, and lower blood cholesterol (Cellulose)

Insoluble cellulose

Found in wheat bran, corn brans, whole grain bead, cereals, and vegetables which accelerate gastrointestinal transit, increase fecal weight, slow down starch hydrolysis, and delay glucose absorption (Cellulose)

4. Pectins

Are non-digestible, colloidal polysaccharides having a gel quality (Polysaccharide)

4. Pectins

Sources include mostly fruits and are often used as base for jellies (Polysaccharide)

4. Pectins

Are used to treat diarrhea as they absorb toxins and bacteria in the intestine. (Polysaccharide)

4. Pectins

They bind cholesterol reducing the amount the blood can absorb (Polysaccharide)

5. Glycogen (Animal starch)

Are formed from glucose and stored in liver and muscle tissues (Polysaccharide)