I.

INTRODUCTION
D. DEFINITION OF TERMS:
A.
Study of food in relation to health of
NUTRITION the individual, community or society
and the process through which food is
used to sustain life and growth.
The science of food, the nutrients and
other substances therein, their action,
interaction and balance in relation to
health and disease and the processes
by which an organism ingests,
digests, absorbs, transports, utilizes
and excretes food substances.
The combination of processes by
which a living organism receives and
utilizes materials or substances
needed for the maintenance of its
function and for the growth and
renewal of its components.
It includes the social, economic,
cultural
and
physiological
implications.
Social
Most
people
enjoy
compansionship
while
eating, meals are social
events. Social customs
almost compel people to
accept food or drink
offered or shared by
group.
Economic
Eat within their financial
concerns.
Cultural
Ethnic
heritage,
tradition, religious beliefs
are among the strongest
influence as people tend
to eat foods they grew
up eating.
Physiologic
Personal
preference,
al
views
and
concerns
reflects their choices
B. 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; it
sustains life.
According the FDA: food includes
articles used as drink or food, and the
articles used for the components of
such
GOOD FOOD CHARACTERISITCS:
a. It is nourishing or nutritious balanced diet;
it includes the basic food groups
b. It has a satiety value appetite is fulfilled or
satisfied
c. Free from toxic agents or substances eg.
Chemicals
d. Should be prepared under sanitary conditions
e. Its palatability satisfies the consumer- aroma,
presentation, flavor, texture (palatablepleasant or acceptable to the taste)
f. It offers variety and planned within the socioeconomic status or context
C.
A chemical component needed by the
NUTRIENT
body for one or more of these
functions: building
and repairing

a.

tissues, supplying heat and energy,

regulating body processes
CLASSIFICATIONS OF NUTRIENTS:
ACCORDING TO FUNCTION:
Body - Building They form tissues or other
Food
Group. structural components of the
(GROW
body (water, protein, fats,
FOODS)
carbohydrates, minerals)

Milk
Cheese, butter, Milk, Yogurt
Group
Meat
Meat, fish, poultry, sea foods, Legumes,
Group
nuts, soybean
b. Energy Giving They furnish energy
(GO FOODS)
(carbohydrates, fats, and protein)
Rice, cereals, starches, sugars,
fats, rootcrops, corn.
Foods that regulate or control
c. Regulates
body processes.
body processes
Vitamins and minerals(Fruits
(GLOW
andVegetables)
FOODS)
2. ACCORDING TO CHEMICAL NATURE
a. Organic
Those
Carboncontaining
Compounds
compounds except Carbonate and
Cyanide (Protein {CHON}, Fats
{COOH}, Carbohydrates {CHON},
Vitamins: water- soluble- {CHON
+ S/ Co})
b. Inorganic
Water and minerals (does not
Compounds
contain matter originating from
plant or animal life)
3. ACCORDING TO ESSENTIALITY
a. Physiologic
Have important roles in the body
Essentials
b. Dietary
Should be supplied in the diet or
Essentials
from food because the body does
not synthesize these nutrients
4. ACCORDING TO CONCENTRATION
a.
Found in large amounts in the
Macronutrients
body (water, protein, fats, and
carbohydrates).
b.
Include all vitamins and trace
Micronutrients
minerals which are measured in
milligrams or a fraction thereof

All persons need the same kinds of

nutrients, but the amounts vary according
to factors like: age, body size, physical
activity, state of health, and specific
physiological conditions

Each nutrient has specific uses for the

body. No natural food by itself has all the
nutrients one needs, but with careful planning,
including a variety of foods plus caloric control, an
adequate and well- balanced diet is obtainable.
D. ENZYMES
Are organic catalysts that are
protein
in nature
and are
produced by living cells. A
catalyst
hastens
chemical
reactions
without
itself
undergoing change.
E. HORMONES
Organic substances produced by
special cells of the body which
are discharged into the blood to
be circulated and brought to
specific organs or tissues that are
remote from the source or point
of manufacture. They regulate

F.
NUTRITIONAL
STATUS
OR
NUTRITURE
G.
OPTIMUM
OR
GOOD
NUTRITION

H.
MALNUTRITIO
N

vital processes. Most hormones

are produced by endocrine or
ductless glands
Condition of the body resulting
from the utilization of essential
nutrients. One may be classified
as having good, fair or poor
nutrition.
Means
that
the
body
has
adequate supply of essential
nutrients that are efficiently
utilized such as growth and good
health are maintained at the
highest possible level
Opposite of good nutrition (malmeaning bad) a condition of
the body resulting from a lack of
one or more essential nutrients
(nutritional deficiency) or it may
be due to an excessive nutrient
supply to the point of creating
toxic
or
harmful
effects
(overnutrition
and
hypervitaminosis)

CAUSES OF NUTRITIONAL DEFICIENCIES:

A. PRIMARY
Refers to faulty diet.
FACTOR/DEFI A nutrient deficiency caused
CIENCY
by inadequate dietary intake
of nutrient.
FACTORS THAT BRING ABOUT A FAULTY
DIET: Poverty ignorance or lack of knowledge,
poor food habits, limited food supply due to
overpopulation or low food production, cultural
taboos, poor distribution of food
B.
Multiple
and
include
all
SECONDARY
condition within the body that
FACTORS
reduce the ultimate supply of
nutrients to the cells after the
food goes beyond the mouth
FACTORS THAT INTERFERE WITH NORMAL
DIGESTION: GIT disorder, lack of appetite,
poor teeth, lack of digestive enzymes, etc
FACTORS
THAT
INTERFERE
WITH
ABSORPTION: diarrhea, mal- absorption
syndrome,
intestinal
surgery,
laxatives,
parasitism
FACTORS THAT AFFECT METABOLSIM AND
UTILIZATION IN THE CELLS: liver diseases,
malignancy, some drugs, alcoholism, toxins,
diabetes mellitus
FACTORS THAT INCREASE EXCRETION AND
RESULT IN NUTRIENT LOSS: polyuria,
excessive perspiration, certain drugs
CONDITIONS
THAT
MAY
CAUSE
NUTRITIONAL
DEFICIENCY:
pregnancy,
lactation, high fever
WAYS TO EVALUATE NUTRITIONAL STATUS:
1.DIETARY SURVEY
method which evaluates the primary factor
client's usual eating patterns & habits
food preferences, allergies, & intolerances,
types & quantities of foods consumed;
social, economic, ethnic/ religious factors

influencing nutrition ex: living alone &

eating alone, ability to purchase & prepare
food, available refrigeration & cooking
facility, income, effect of religion & ethnicity
on food choices
FOOD CONSUMED COULD BE DETERMINED
BY:
A. 24 HOUR
Recall all food & beverages
RECALL/
taken within 24 hours
RECALL
B. FOOD
Checklist indicates how often
FREQUENCY
general food groups/ specific
RECORD/
foods are eaten; times/ day or
RECORDS
week/ month; frequent/
seldom/ never; data on types
of food eaten but not the
quantities
C.
Detailed record of measured
INVENTORY/
amounts (portion sizes) of ll
FOOD DIARY
food
&
fluids
a
client
consumes during a specified
period, usually 3- 7 days
D. DIET/
Comprehensive
timeDIETARY
consuming assessment of a
HISTORY
client's
food
intake
that
involves
an
extensive
interview by a nutritionist/
dietitian;
includes
characteristics
of
foods
usually eaten as well as
frequency & amount of food
consumed; includes 24 hour
recall, food frequency record,
food diary; data are analyzed
by computer & translated into
caloric & nutrient intake,
results are compared with the
RDA for age, sex & condition
2.PHYSICAL/ INSTRUMENTAL METHOD/
ANTHROPOMETRIC MEASUREMENTS
Non- invasive technique that aim to
quantify changes in body composition

Skin- fold- determine fat stores; triceps

skin- fold- measures subcutaneous
tissues not muscles (measured in
millimeters using a caliper
Mid- arm circumference- measure fat,
muscle, & skeleton- tape measure
Midarm
muscle
circumferencecalculated using reference tables/
formula- incorporates MAC & TSF:
MAMC (cm)= MAC (cm) 3.143 TSF
(mm)
10
Changes in anthropometric occur slowly
& reflect chronic rather than acute
changes in nutritional status- used to
monitor client's progress for months/
years rather than days to weeks

3. MEDICAL/ HEALTH HISTORY

Record of the person's past illnesses &
other complains of poor physical being
4. CLINICAL EXAMINATION/ PHYSICAL
ASSESSMENT
Examining the patient from head to toe
5. BIOCHEMICAL TESTS/ LABORATORY
DATA
Technique used to determine the
concentration of a nutrient through
blood/ urine samples
more objective data: urine- urinary urea
Nitrogen & urinary Creatinine- protein
catabolism & state of Nitrogen balance;
blood serum proteins- Hgb, albumin,
transferrin, total Iron- binding capacity;
low
Hgbanemia;
low
albuminmalnutrition
SUMMARY OF THE BASIC CONCEPTS IN
NUTRITION:
1. Adequate nutrition is essential to good
health.
2. The nutrients in our body are in dynamic
equilibrium. They must be in metabolic
balance; a disturbance of one nutrient will
affect the other.
3. Dietary intake and nutrient need should be
individualized.
4. Nutrient content of food is variable.
5. An adequate diet is the foundation of good
nutrition and it should consists of a wide
variety of foods.
5. The physiological functions of food are
attributed to the roles of the nutrients.
7. Malnutrition is brought about by faulty diet
and/or by conditioning factors like heredity,
infections, ingestion of certain drugs and
parasitism.
8. Nutrition education, abundant food supply,
and the use of various resources are needed to
improve nutritional status of a population.
9. The study of nutrition is interrelated with
allied arts and sciences: food science and
technology, nursing and medical fields
behavioral sciences, chemistry, biology, etc.