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1
The Relationship of
Nutrition and Health
Romeo P. Mostoles, Jr., RN, CRN, MAN, MASPED, Ed.D.

Objectives

Name the six classes of nutrients and

their primary functions.
Recognize common characteristics of
well-nourished people.
Recognize the symptoms of malnutrition.
Describe ways in which nutrition and
health are related.
List the four basic steps in nutrition
assessment.

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Nutrients

Chemical substances necessary for life

Functions

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Provide energy
Build and repair tissue
Regulate body processes: circulation,
respiration, digestion, and elimination

(continues)
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(continued)

Nutrients

Six classes
1. Carbohydrates (CHO)
2. Fats (lipids)
3. Proteins
4. Vitamins
5. Minerals
6. Water
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(continues)
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(continued)

Nutrients

No nutrient can work alone.

Essential nutrients: those found only in
foods
Organic nutrients: carbohydrates, fats,
proteins, vitamins
Inorganic nutrients: water, minerals

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Organic Nutrients

Organic

Must be broken down before use

Contains carbon, hydrogen, and oxygen
Function: provide energy, regulate body
processes, and repair tissues

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Inorganic Nutrients

In simplest form when ingested

Function: regulate body processes

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Carbohydrates

Provide major source of energy

Examples: cereal grains, vegetables,
fruits, nuts, and sugars

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Fats (Lipids)

Provide energy
Highest kilocalorie value
Sources: meats, milk, cream, butter,
cheese, egg yolks, oils, nuts

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Proteins

Build and repair body tissues

Provide energy
Only one of the six nutrients that contain
nitrogen
Sources: meats, fish, poultry, eggs, milk,
cheese, corn, grains, nuts, and seeds

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Vitamins

Organic compounds
Regulate body processes
Examples: vitamins A, B, C, D, E, and K

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Minerals

Inorganic compounds
Regulate body processes
Examples: calcium, phosphorus,
potassium, sodium, chloride, iron,
magnesium, and zinc

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Water

Major constituent of all living cells

Composed of hydrogen and oxygen

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The Six Essential Nutrient Classes

and Their Functions

Organic nutrients
Carbohydrates
Fats
Proteins

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Vitamins

Function
Provide energy
Provide energy
Build and repair
tissues and provide
energy

Regulate body
processes

(continues)
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(continued)

The Six Essential Nutrient Classes

and Their Functions

Inorganic nutrients

Function

Minerals

Water

Regulate body
processes
Regulate body
processes

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A client is at home recovering from surgery.

You ask the client what they have eaten over
the past 24 hours. The client states the
following:

Breakfast: 2 doughnuts, orange juice

Lunch: lettuce salad with oil and vinegar, soda
Snack: pretzels, soda
Dinner: spaghetti with tomato sauce, garlic bread,
wine

1-17
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2007
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Delmar
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Discuss the answers to the following

questions:

What nutrients are missing in the clients diet?

Why are these nutrients important for this client?

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The client is missing protein and water in the

diet.
Protein is needed to build and repair body
tissues after surgery.
Water is needed to prevent dehydration.

1-19
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Characteristics of Nutritional
Status

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Good

Poor

Alert expression

Apathy

Shiny hair

Dull, lifeless hair

Clear complexion

Greasy, blemished
complexion

Good color

Poor color
(continues)

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(continued)

Characteristics of Nutritional
Status

Good

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Bright, clear eyes

Pink, firm gums and
well-developed teeth

Firm abdomen
Firm, well-developed
muscles

Poor

Dull, red-rimmed eyes

Red, puffy, receding
gums, and missing or
cavity-prone teeth

Swollen abdomen

Underdeveloped, flabby
muscles
(continues)

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(continued)

Characteristics of Nutritional
Status

Good

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Well-developed bone
structure
Normal weight for
height

Erect posture

Emotional stability

Poor

Bowed legs, pigeon

breast
Overweight or
underweight

Slumped posture

Easily irritated,
depressed, poor
attention span
(continues)

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(continued)

Characteristics of Nutritional
Status

Good

Poor

Good stamina

Easily fatigued

Seldom ill

Frequently ill

Healthy appetite

Healthy, normal sleep

habits

Normal elimination

Excessive or poor
appetite
Insomnia at night,
fatigued during the day
Constipation or
diarrhea

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Divide into groups of two.

Assess your partner for signs of good nutrition.
Identify common characteristics associated
with good nutrition exhibited in your partner.

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Shiny hair
Clear skin
Clear eyes
Erect posture
Alert
Firm flesh on well-developed bone structures
Pink gums and well-developed teeth
Normal weight for height

1-25
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Malnutrition

Overnutrition

Undernutrition

Excess energy or nutrient intake

Deficient energy or nutrient intake

Overnutrition is a larger problem than

undernutrition in the U.S.
The supersizing, fast food industry
contributes to overnutrition.

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Supersize USA: The Fattest Cities

in the U.S.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Houston, TX
Philadelphia, PA
Detroit, MI
Memphis, TN
Chicago, IL
Dallas, TX
New Orleans, LA
New York, NY
Las Vegas, NV
San Antonio, TX

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Cumulative Effects of Nutrition

Excesses

Excess nutrients over

time
Examples:
atherosclerosis,
obesity, hypertension,
diabetes, gallbladder
disease, some cancers

Deficiencies

Nutrients lacking for

extended period
Examples: iron
deficiency, beriberi,
scurvy, osteomalacia,
osteoporosis, rickets,
goiter

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Nutrient Deficiency

Primary: inadequate dietary intake

Secondary: due to causes other than
dietary intake
Both can result in malnutrition.

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Deficiency Diseases

Deficiency disease

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Iron-deficiency
anemia
Beriberi
Night blindness
Goiter
Kwashiorkor

Nutrients lacking

Iron

Thiamin
Vitamin A
Iodine
Protein

(continues)
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(continued)

Deficiency Diseases

Deficiency
disease

Nutrients lacking

Marasmus

Osteomalacia

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Osteoporosis

All nutrients
Calcium, vitamin D,
phosphorus,
magnesium, and
fluoride

Calcium and vitamin D

(continues)

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(continued)

Deficiency Diseases

Deficiency disease

Nutrients lacking

Pellagra
Rickets

Scurvy
Xerophthalmia

Niacin
Calcium and
vitamin D
Vitamin C
Vitamin A

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Nutritional Assessment

Anthropometric measurements
Clinical examination
Biochemical tests
Dietary and social history

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Anthropometric Measurements

Height
Weight
Head, chest, and abdominal
circumference (children)
Upper arm measurement
Skinfold

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Clinical Examination

Clinical signs

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Pallor, blue half

circles beneath
eyes
Edema
Bumpy
gooseflesh
Lesions at corner
of mouth

Possible deficiencies

Iron, copper, zinc,

B12, B6, biotin

Protein
Vitamin A

Riboflavin

(continues)
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(continued)

Clinical Examination

Clinical signs

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Glossitis
Numerous black
and blue spots and
tiny, red pin prick
hemorrhages under
the skin
Emaciation

Possible deficiencies

Folic acid
Vitamin C

Carbohydrates,
proteins, calories

(continues)
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(continued)

Clinical Examination

Clinical signs

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Poorly shaped
bones or teeth, or
delayed appearance
of teeth in children
Slow clotting time of
blood

Possible
deficiencies

Vitamin C

Vitamin K

(continues)
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(continued)

Clinical Examination

Clinical signs

Unusual
nervousness,
dermatitis, diarrhea
in same client

Goiter
Eczema

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Tetany

Possible
deficiencies

Niacin

Calcium, potassium,
sodium

Iodine
Fat

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Biochemical Tests

Serum albumin level

Serum transferrin level

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Measures main protein in blood

Determines protein status
Indicates iron-carrying protein in blood
indicates iron stores low
indicates body lacks protein

(continues)
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(continued)

Blood urea nitrogen (BUN)

May indicate renal failure, insufficient renal

blood supply, or blockage of the urinary tract

Serum creatinine

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Biochemical Tests

Indicates amount of creatinine in blood

Used to evaluate renal function

(continues)
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(continued)

Creatinine excretion

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Biochemical Tests

Indicates amount of creatinine excreted in

urine over a 24-hour period
Used in estimating body muscle mass
Muscle mass depleted, as in malnutrition;
level will be low

(continues)
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(continued)

Biochemical Tests

Other tests

Hemoglobin (Hgb)
Hematocrit (Hct)
Red blood cells (RBCs)
White blood cells (WBCs)
Lipid profile (high- and low-density
lipoprotein, serum triglycerides)
Urinalysis

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Dietary and Social History

Evaluation of food habits

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24-hour recall: client interviewed by the

dietitian and asked to give types, amounts,
and preparation of all foods eaten in past 24
hours
Food diary: written record of all food and
drink ingested in a specified period
Computer diet analysis to determine nutrient
deficiencies or toxicities
(continues)

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(continued)

Dietary and Social History

Social history

Consideration of financial resources to obtain

needed food, and to properly store and cook
food
Food-drug interactions that can lead to
malnutrition

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Conclusion

Nutrition and health are directly related.

The effects of poor nutrition are
cumulative.
There are six essential nutrient classes:
carbohydrates, fats, proteins, minerals,
vitamins, and water.
Nutritional assessment is the best way to
determine deficiencies that can result
from lack of nutrients.

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