Introduction to Nutrition and Dietetics

Introduction to Nutrition

• Nutrition refers to the food consumed and how the body utilizes it
• Nutrition science studies nutrient requirements for life events such as reproduction, growth, activity and maintenance
• Dietetics uses nutrition science to promote health and treat diseases
• A registered dietitian (RD) is a nutrition authority, and handles nutrition for patients and clients in health care settings

Approaches to Healthcare

• The preventive health care approach aims to identify and minimize risk factors.
• Traditional health care emphasizes diagnosis and treatment when illness is present and is less effective for long-term health improvements.
• Chronic diseases can manifest long before obvious symptoms.

Importance of Diet

• Good nutrition is shown as strong bodily development, appropriate weight, ideal composition, and muscle maintenance
• Additional indicators are glowing hair and skin, alert eyes, proper appetite, digestive function, and elimination
• People who are well-nourished tend to be more alert physically and mentally, and demonstrate increased resistance to disease and a positive outlook

Functions of Nutrients

• Six essential nutrients are: carbohydrates, fats, proteins, vitamins, minerals, and water
• Three basic functions of nutrient: energy, build tissue and regulate metabolic processes

Metabolism and Nutrients

• Metabolism encompasses all bodily processes essential for sustaining life
• Nutrients closely interact within this system and have many specific functions

Energy Sources

• kilocalories (kcals) measure human energy
• Carbohydrates are the primary fuel source providing 4 kcal/gram, making up 45-65% of total calories
• Fats supply 9 kcal/gram, making up 20-35% of total calories, mainly from plant-based sources with less than 10% from saturated fats
• Proteins should mainly serve structural and functional roles, yielding 4 kcal/gram and accounting for 10-35% of total calories
• Alcohol supplies 7 kcal/gram but offers no essential bodily functions

Tissue Building

• Proteins primarily build new tissue, with amino acids as building blocks
• Tissue building is a continuous process necessary for construction and repair of body tissues
• Vitamins and minerals such as vitamin C (collagen), calcium and phosphorus (bone), and iron (hemoglobin)
• Fatty acids build cell membranes and help transport fat-soluble nutrients

Regulation and Control

• To maintain proper balance, chemical processes are controlled with balance
• Vitamins operate as coenzyme factors for cell enzymes
• Minerals serve as coenzyme factors in cell metabolism
• Water is the essential agent for all metabolic action
• Fiber facilitates the passage of food in the gastrointestinal tract

Nutritional States

• Optimal nutrition indicates balanced nutrients in adequate amounts from carbs, fats, proteins, minerals, vitamins and water in appropriate amounts
• Undernutrition occurs when nutrient reserves are depleted
• Overnutrition results from excessive intake over time
• Both under- and overnutrition negatively affect health

Promoting Health

• Intake levels are used as references for meeting nutrient levels
• Developed countries establish these standards using scientific and practitioner philosophies
• U.S. Dietary Reference Intakes (DRIs) since 1941 was used as a resource to prevent deficiencies, and maintain ideal health
• DRIs provide recommendations based on gender, age, pregnancy and lactation
• DRIs also identify the Tolerable Upper Intake Levels for excessive nutrient levels

Food Guides

• Food Guides and Recommendations is a tool for planning
• USDA’s MyPlate is a visual that helps improve lifestyle and education, emphasizing proportionality, variety, gradual improvements, and physical activity
• Dietary Guidelines for Americans are a tool in applying nutrient standards
• Other guides include the American Heart Assocation
• Care must be taken to remember the food must be altered with individual needs

Food Environment

• The food environment has increased reliance on prepackaged, fast and processed meal
• Concerns about fads need to be addressed and replaced with proper knowledge
• An example is Pinggang Pinoy, a plate for Filipinos emphasizing variety, balance and amounts

Interactions

• Traditional medicine includes medication, surgery and interventions
• Medications and nutrients can interact affecting drug absorption, food presence is also relevant

Conclusion

• To maintain balance, nutrients must not be considered negligible and necessary
• Health practitioners need to understand food's importance and needs to be implemented in a care plan

Introduction to Carbohydrates

• Carbohydrates are key nutrients that promote life and health
• Nutrients are essential elements in providing building material, energy source, and control agents

Relation to Energy

• Carbohydrates are a basic fuel source for the body
• Plants use photosynthesis to transform solar power
• Humans rapidly digest carb sources, yielding glucose
• Energy is interchangeable with calorie, kcal, and kilocalorie
• Energy is carried in the form of ATP
• Carbs are considered quick-energy foods because they are digested quickly
• Fuel factor is 4 kcal/g
• Availability makes carbs easily available and growable

Considerations

• The food is considered diet staple across the world
• Easy to store without spoiling
• Low price point, cost effective

Classes of Carbs

• Carbon, hydrogen and oxygen make up carbs
• Number of units in a carb is classified by unit count consisting of: Monosaccharides, Disaccharides, and Polysaccharides
• Monosaccharides and Disaccharides are small, simple molecules

Simple Carbs

• Glucose is the main sugar human use, derived from digesting starch, seen in processed foods and corn syrup
• Fructose is mainly seen in fruits and honey
• Galactose has milk sugar
• Mono -saccharides include quick absorption

Simple Carbohydrates

• two units make up these carbs
• Sucrose contains table sugar
• Lactose with milk sugar
• Maltose has glucose and starch

Complex Carbohydrates

• Polysaccharides are multichained with starch, glycogen and dietary fiber
• Starch needs to be cooked to improve digestions
• Glycogen is created in the tissues and crucial for metabolism
• Stored short term for muscle or liver function

Importance of Fiber

• Fiber can help manage blood pressure
• It has low digestibly
• Separated into solvable and un solvable
• Cellulose helps intestinal muscle actions.
• Pectin binds bile acids
• Polysaccharides absorb water

Recommendations of Intake

• Adults need 25 to 38 grams a day depending on sex
• These should be eaten from greens or legumes or nut
• Overconsumption can cause constipation
• Can trap minerals

Other Sweeteners

• Nutritize (sorbitol or mannitol)
• non nutritive (acesulfame-k)

Functions of Carbs

• Fuel (4kal)
• Acts a reservoir for energy
• Liver glycogen helps brain to have glucose
• If enough carbs are available fat stops being needed

Food Sources

• Fruit causes the problem lies with added sugars
• Glycemic Index

Digestion

• Mouth first breaksdown and then small continues this
• Enzymes contain starch
• Glucose lactose are obtained

Absorption

• Most digested fiber continues through

Consumption for Diet

• recommend 45 ro 65 percents of carbs fruits and grains

Introduction to Lipids

• lipids are the fatty related overall group
• has carbon hydrogen oxygen
• glycerides are the majority of dietary fats

Dietary Importance of Fats

• source of concentrated fuel
• fats help add other sources together
• exist as solid liqud
• insoluble

Fatty Acids

• acids are blocks of tryglycerides
• classified by methyl with many combinations
• can be carbon atoms
• shorter chains are 2 to 4 carbons, medium chains are 6 to 10 carbons, longer are more than 12
• saturated contain heavy dense amounts. From anima origin
• unsaturated are liquidy and plant sources

Unsaturated nomenclature

• the location determine class on first omega bound
• omega 3 is on 3 rd carbon
• omega 6 is on 6th

Essential Fatty Acids

• necessary is that bad dief cause effects
• only fatty complete essential

Other Lipids

• phospholipids with phosphate group
• eicsanoids signalling hormones
• signaling hormones
• steroid with amphitheatric groups
• phytosterols and zoosterol roles in membrane functions
• lipoproteins vehicles for transport

Functions of Fat

• great energy supplier at 9 kcal
• vitamins are aided by fats
• can be used to make texture
• adipose tissues, membrance cells

Food Scourees

• aniamls aare greaat for saturated
• plants for mono
• visible is like oild
• inviisible like cheesses

Diegestion of Fats

• mounth lingual,
• stomach little , small - more help
• bile emulsifies
• absorbed from micells in small intestine

Dietary

• problems arise from excess
• amount and excess lead to storage
• too much saturated cause problems

Deficiency

• fat fre can lead

Recommendaitons Diet

• must not exceeds rates.