• Is the study of

food in relation
to health
 • Process by which food
is taken into and used by
the body and it includes
digestion, absorption,
transport and
metabolism.
• The study of nutrition is
interrelated with allied
arts and sciences,
chemistry, biology, etc.
FUNCTION
OF

NUTRITION
• 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 situation and
style.
 • the awareness of the
need in specified disease
states to modify
nutritional factors for
therapeutic purpose.
 HISTORY
OF
NUTRITION
AS A
SCIENCE
 NATURALISTIC ERA
(400 B.C-1750 A.D.)
• Hippocrates as “father of medicine”,
1st to show interest in nutrition.

• Effects of food and exercise to one’s

health
• Relation to chemistry, medicine and
physiology.
 CHEMICAL-ANALYTICAL ERA
(1750A.D.-1900A.D.)
•LAVOISER known as the “father of
nutrition” , because of his
respiration and oxidation studies
discoveries of oxygen, carbon
dioxide, hydrogen and nitrogen,
different substances needed by the
body, carbohydrate, fat protein
and mineral ash other substances
necessary to promote growth,
vitamins, their isolation and
ANTOINE LAVOISIER-
FATHER OF NUTRITION
 BIOLOGICAL ERA (1900-1955)
• more discoveries of factors with vitamin-
like properties(essential elements of the
human diet and others for various aspects
of animals)

• study of the interrelationships

existing between nutrients and
their biological roles
• Determination of human dietary
requirements
• Nutrition education and its
application in the improvement of
nutritional status.
CELLULAR/MOLECULAR ERA(1955 TO
PRESENT)
•Study of molecular metabolism
•Use of more sophisticated equipmen
like radioactive isotopes, electron
microscope and micro-technical
techniques.
 •Roles of different nutrients
that play in growth,
development and maintenance
of cells; deficiency at any point
adversely affects the whole
body.
AGE OF HIGH TECHNOLOGY
AND BIOTECHNOLOGY
•Production of hormones and
enzymes by bacteria.
•Production of insulin, extraction
of the hormone from the
stomach of larger animals
•Effect of interferon on certain
virus
 •Correcting genetic
defects in human such as
sickle cell anemia
•Improvement of livestock and
crops
•HISTORICAL HIGHLIGHTS
OF NUTRITION IN THE
PHILIPPINES
FIRST PERIOD(1903-1923):
•Studies done by American
and foreign scientists aided by
Filipino workers.
•Studies on beri-beri and proximate
composition of foods and worked
on Filipino and physiological
standards.
•Other studies conducted were:
1. analysis of various foods by Gibbs
and Agcaoili(1912)
2. analysis on Philippine fruits by
Pratt(1913)
3. analysis on varieties of rice by Wells
(1923)
 1914 -The UP College of
Agriculture published studies
made by their investigators
• Gonzales on coconut
• Dacanay on Philippine bananas
• Labayan on sweet
potatoes
Philippine Bananas
Potatoes
VEDDER AND R.R. WILLIAMS
-Cause of beri-beri – large scale
of manufacture of tiki-tiki
extracts(initiated by Bureau of
Sciences, one of the first institutions
established in the country.)
-These extracts reduced infant
mortality rate among infants.
SECOND PERIOD (1923-1943)
•Intensification of research
studies in our country
•Research studies were organized
and more funds and facilities were
made available to our Filipino
scientists.
 Studies conducted and
published are the following:
Basal metabolic standards for Filipino
students( Fleming O. Santos 1923)
•Calcium content of local
foods(Adriano-1925)
•Height and weight Table- Siasoco
and Goco
 • Food Processing-pioneered by
Orosa, followed by Acena, Adriano
and Sumulong

• Growth Standards Determination-

•Concepcion, Icasiano and Cruz
 1932 - The National Research
Council(NRC) of the Philippines was
established and on a section on
nutrition was created under the
Chairmanship of F.O. Santos(Father
of Nutrition in the Phils.)
 ACCOMPLISHMENT OF THIS
SECTION:
• First table of RDA for specific
nutrient by Concepcion, Hermano
and Gutierrez in 1941.
•Revision of RDA table which
included Niacin and Riboflavin by
Santos and Concepcion in 1947.
 THIRD PERIOD(FROM
WORLD WAR II TO 1960)
Highlighted by the creation of nutrition
agencies and councils which worked on
organized activities in nutrition and
food research and the coordination of
the activities of the government and
private agencies involved in nutrition
work.
 NUTRITION AGENCIES :

1. PHILIPPINE INSTITUTE OF NUTRITION

(PIN)- 1947
•Researches on food and nutritional
biochemistry, basic and applied
nutrition and nutrition surveys.
1958-transferred to DOH under the
National Science Development Board
(NSDB) through R.A.2067 and renamed
Food and Nutrition Research
Center(FNRC).
 MAJOR ACCOMPLISHMENTS:
• completion of the ten regional
surveys throughout the
Philippines(1957-1968)
• assessment of the problems and the
extent of malnutrition
•revisions of the food consumption
table
2. FOOD COMMISSION- created by
President Elpidio Quirino(1951)

established nutrition services

related to the production,
distribution and consumption of
food.
 3. NUTRITION FOUNDATION OF
THE PHILIPPINES(NFP-1959)
A private agency organized by
prominent men of science with the
objective of helping improve the health
of the people through assistance
programs on foods and nutrition
designed to complement and
supplement government efforts.
1947- series of experiments on beri-
beri was initiated by Salcedo and co-
workers

•it was found out that enriched rice

lowered mortality rate of beri-beri

R.A. 832- “Rice Enrichment Law” was

passed.
 FOURTH PERIOD(1960 UP TO
PRESENT)

Attempts of the government and

private sectors to coordinate all
activities related to food, nutrition
and agriculture throughout the
Philippines to solve the malnutrition
of the country.
 1960- The National Coordinating
Council on Foods and
Nutrition(NCCFN) was organized by Dr.
Conrado Pascual. ( marked the formal
beginning of the coordination of the
applied nutrition,nutrition research as
well as food research activities
July 1, 1960- The DOH established
the NNP now National Nutrition
Service, and through its mothercraft
centers helped prevent
malnutrition among the
preschoolers.
1968- The Malnutrition Ward
was first established by Dr. F.
Solon at Southern Island
Hospital in Cebu and is now
made a part of their service in
almost all government
hospitals.
 January 21,1971 – Pres. Marcos
issued Executive Order no. 285,
authorizing the Natl. Food and
Agricultural Council to coordinate all
food and nutrition programs in the
country.
•The program was referred to as the
Philippine Food and Nutrition
Program (PFNP)
 June 25,1974 – The National Nutrition
Council created under the office of the
President by
Presidential Decree 491 (Nutrition Act)
•was charged with the task of formulating
an integrated Nutrition nationwide.

• the act designated JULY as Nutrition

Month
 JULY 2, 1974 – The Nutrition Center
of the Philippines by Mrs. Imelda
Marcos generate interest and
resources from among private
sectors and international institutions.

•design specific projects and activities

towards erasing the malnutrition
problems in the country .
1977- PD 1286(The Nutrition
and Dietitics Decree of 1977)
regulates the practice of
nutrition and dietitics.
-sets minimum requirements for
nutritionist – dieticians for
hospitals and nutrition agencies
 1978- PD 1956 proclaimed to
further strengthened Nutrition
Program of the country.
-provides for the Barangay
Nutrition Scholar(BNS) for every
Barangay
SCOPE OF NUTRITION AS A SCIENCE

 1. Basic or
Fundamental Nutrition
 -a study of the
physiologic needs in
terms of specific
nutrients
2. NUTRITION IN GROWTH AND DEVELOPMENT OR
CHILD AND MATERNAL NUTRITION

 - A Study of Nutritional
Principles and application
throughout the life cycle or it
could be concentrated on
infancy, childhood, pregnancy
and lactation which are the
most vulnerable groups.
3. Dietetics or Therapeutic
Nutrition
 The adequacy of nutrient
and diet to meet
individual’s needs under
normal or pathological
conditions.
4. Medical or Clinical
Nutrition

 A study of the effects on

the body when
nutritional needs are not
met or when there is
excessive intake
5. Community or Public
Health Nutrition
 Ways and means of supplying
adequate diets in group of
people starting with the family
or a community
 Can be nationwide or
international
6. Comparative Nutrition

 A study of species differences in

their nutritional needs
 Specialized fields under this are:
 Human nutrition
 Animal
 Plant
7. Other areas of
Specialization
 The study of Nutrition is
interrelated with allied fields
since nutrition is a science as
well as a art.
 Nutrition in Dentistry, Geriatric
nutrition, infant or pediatric
nutrition.
 Definitions of Terms
-FOODS-ANYTHING WHICH WHEN
TAKEN AND DIGESTED
NOURISHES THE BODY
-A VITAL NEED WITHOUT WHICH
MAN CANNOT LIVE
-CAN BE ORGANIC OR
INORGANIC
 FOOD
 ARE ALSO CULTURALLY ACCEPTABLE
SUBSTANCES THAT SUPPLY HEAT, AND
ENERGY,BUILD REPAIR BODY TISSUES
AND REGULATE BODY PROCESSES.
 INDIVIDUAL’S ATTITUDES TOWARDS
FOODS ARE CONSTANTLY CHANGING IN
ACCORDANCE WITH HIS CURRENT
EMOTIONAL NEEDS
 CAN BE BOTH A REWARD OR A
SECURITY OR A SHOW-OFF FOOD TO
OTHERS
 QUALITIES OF GOOD FOOD
 1. NOURISHING OR NUTRITIOUS
 2. IT HAS SATIETY VALUE
 3. PREPARED UNDER SANITARY
CONDITIONS, AESTHETICALLY AND
SCIENTIFICALLY
 4. FREE FROM TOXIC AGENTS
 5. PALATABILITY SATISFIES THE
CONSUMERS
 OFFERS VARIETY AND PLANNED WITHIN
SOCIO-ECONOMIC CONTEXT
GOOD FOOD
 NUTRIENTS
-are chemical substances found in
food performing diverse roles in
the body namely, to provide heat
and energy, to build and repair
body tissues and to regulate body
processes.
NUTRIENTS CAN BE CLASSIFIED ACCORDING
TO THE FOLLOWING:
1. As to Function- Nutrients from
tissues in the body and body
building. These furnish heat and
energy such as fats, carbohydrates
and proteins.
2. As to Chemical Properties-
organic or inorganic
3. As to Essentiality-this refers to
the significant contribution to the
body’s physiological functioning.
4. As to Concentration
- Some nutrients
are needed in
large amounts
than others.
 Six Major Nutrients
Carbohydrates, Proteins, Fats- major
organic nutrients which are broken
-

down to supply energy.

- Vitamins, Mineral and Water- taken

in the body without being broken
down, essential participants in the
chemical reactions to maintain life.
FOOD FOR SURVIVAL

FRUITS AND VEGETABLES

1.According to Function
a. Body-building- structural component of the body, form
tissues
b. Furnish energy- yield energy
c. Regulate body processes
2. According to chemical nature/properties
a. Organic- carbon containing compounds except carbonate
and cyanide
b. Inorganic- non carbon containing compounds- mineral
and water
3. According to Essentiality-physiological role in the body
a. Dietary essentials- essential or indispensable nutrients,
should be supplied in the diet, the body does not
synthesize these nutrients
Continuation
b. Semi-essentials- reduces the need for a particular
nutrient or partially spares it.
c. Non-Dietary essentials-non-essential also called
dispensable nutrients
-it can be synthesized by the body as long as the
materials in the body are adequate.
4. According to Concentration- termed as
macronutrients or micronutrients
a. Macronutrients-present in relatively large amounts in
the body(example: water, protein, fats, carbohydrates)
b. Micronutrients- vitamins and trace minerals
NUTRIENTS AND THEIR FUNCTION

CARBOHYDRATES-big group of
organic compound prominent in the
plant kingdom which contain the
element of carbon, hydrogen and
oxygen.
 FUNCTIONS
1. Chief source of energy-glucose and its intermediate products;
major fuel used by muscles. It supplies 4 calories / gram.
2. Cheap and main energy source-low cost and widely distributed
in the world.
3. Protein sparer-
4. Regulator of fat metabolism
5. Sole energy source for the brain and nerve tissue
6. Storage form of energy as glycogen- glycogen is very important
for the heart muscle as immediate source of contractile energy.
7. Regulator of intestinal peristalsis and provider of bulk-
Cellulose, an important polysaccharide acts as a broom and
regulates intestinal peristalsis, daily bowel movement thus
constipation is prevented; hemicellulose, agar and pectin
provide bulk by swelling after absorbing large amounts of water
in the colon.
SPECIFIC CARBOHYDRATES AND THEIR
FUNCTIONS
1. Galactose and Glucose
2. Lactose- sugar found in milk; helps
absorb calcium
3. Glucoronic acid- has detoxifying
effect
4. Glucosides-important in drug
therapy; digitalis derivatives are
needed for certain heart conditions
5. Ribose and Dioxyribose-
important component of nucleic
acid.
Carbohydrates-provide the major
source of energy or as much as
80 t0 100% of calories.
CLASSIFICATION OF CHO
A. Monosaccharides orsimple
sugars- sweet and since they
require no digestion they can
absorb directly into the blood
stream from the small intestine.
a. Glucose or dextrose-
- Principal form in which
carbohydrates is used by the
body: blood sugar, sbundant in
fruits, sweet corn, corn syrup.
- fuels work of the body’s cells
- only glucose can provide energy
for the brain, other nerve cells
and developing RBC.
2. Fructose(levulose)- the sweetest
of simple sugars. It is found in
honey, most fruits, some
vegetables. It is converted to
glucose in the body.
3. Galactose- not found free in
foods, produced from lactose by
digestion and is converted to
glucose in the body.
B. Disaccharides or Double sugars
-Must be changed to simple sugars
by hydrolysis before they can be
absorbed.
1. Sucrose- table sugar; processed
from cane and beet sugar;
composed of glucose and fructose
2. Lactose(milk sugar)- found in milk
and milk product except cheese;
remains in the intestine
 Continuation
- longer than other sugars and
encourages the growth of certain
useful bacteria.
-forms 40% of milk solids
3. Maltose is not found in free foods;
produced by hydrolysis of starch and
is converted to glucose in digestion;
occurs in malt products and in
germinating cereals; found in certain
infant formulas, beer and malt
beverage products.
C. Polysaccharides known as
complex sugars
1. Starch – the most significant
polysaccharide in human
nutrition.
- Major food sources include
cereals grains, potatoes and
other foot vegetables,
legumes.
-converted directly to glucose
upon digestion and are more
complex than sugars and longer
time to digest.
2. Dextrins- not found in free
foods; are formed as intermediate
products in the breakdown of
starch.