NCM 105 Nutrition and Diet Therapy

Nutrition and Diet Therapy

• Definition of Food: Substances ingested by mouth essential for life and growth.
• Nutrients: Chemical substances necessary for energy, tissue repair, and regulation of bodily processes.
• Essential Nutrients: Must be obtained through diet; body cannot produce in adequate amounts.
  • Macronutrients: Include carbohydrates, proteins, fats, and water.
  • Micronutrients: Vitamins and minerals.
• Phytochemicals: Bioactive compounds in plants that affect physiological processes.
• Antioxidants: Substances that prevent oxidation and protect other compounds from oxygen-related damage.
• Fiber: Indigestible structural parts of plants, beneficial for gut health.
• Functional Food: Foods recognized for health benefits beyond basic nutrition.

Health Concepts

• Nutrition: Study of food's impact on health and its interactions within the body.
• Health: Comprehensive well-being including physical, mental, and emotional states.
• Wellness: Integration of various health dimensions oriented towards maximizing potential.
• Diet: Regular food consumption patterns, often prescribed for therapeutic reasons.
• Diet Therapy: Use of food to manage diseases and promote health.

Factors Influencing Dietary Choices

• Foodways: Eating habits influenced by preferences, cultural background, beliefs, and social interactions.
• Satiety: Feeling of fullness regulated by the hypothalamus, affecting the desire to eat.
• Hunger vs. Appetite: Hunger is a physiological need; appetite is a psychological urge to eat.

Importance of Proper Nutrition

• Essential for growth, organ development, reproduction, cell maintenance, and disease resistance.
• Proper nutrition aids in repairing bodily damage and maintaining overall health.
• Nutrient Interactions: All nutrients work together, and a variety of foods is critical to meet health needs.

Principles of Human Nutrition

• Basic Needs: Food provides essential energy and nutrients.
• Health Roots: Health issues often originate at the cellular level.
• Malnutrition: Caused by poor diets, diseases, or genetic factors; can lead to chronic diseases.
• Dietary Characteristics: Adequacy, variety, and balance are crucial for a healthy diet.
• Diet Evaluation: Elements of a healthy diet include adequacy, balance, calorie control, nutrient density, variety, and moderation.

Food Quality and Safety

• Food Quality: The overall attributes of food items that determine their value.
• Foodborne Illness: Caused by consuming pathogens, categorized into infections and intoxications.
  • Foodborne Infection: Resulting from pathogens like Norovirus or Salmonella.
  • Foodborne Intoxication: Due to harmful chemicals or toxins like those from Bacillus cereus.

Regulatory Agencies in the Philippines

• Department of Agriculture (DA): Oversees safety of agricultural products.
• Department of Health (DOH): Regulates processed foods through the Food and Drug Administration (FDA).
• Relevant sectors include:
  • Bureau of Plant Industry (BPI)
  • Bureau of Fisheries and Aquatic Resources (BFAR)
  • Bureau of Animal Industry (BAI)
  • National Meat Inspection Services (NMIS)

Common Bacteria Linked to Foodborne Illnesses

• Salmonella: Found in raw meats, poultry, and eggs.
• Campylobacter jejuni: Associated with raw meats and unpasteurized milk.
• Escherichia coli: Often found in undercooked beef and contaminated vegetables.
• Shigella species: Linked to contaminated water and poor hygiene practices.
• Staphylococcus aureus: Common in meats, poultry, and creamy products.
• Clostridium perfringens: Found in beef and poultry.

Prevention of Foodborne Illnesses

• Cleanliness: Maintain hygiene in the kitchen, hands, and cooking utensils.

Explore the vital concepts of Nutrition and Diet Therapy in this NCM 105 quiz. Understand the definitions of food, nutrients, and the importance of essential nutrients for maintaining life and health. Enhance your knowledge and prepare for a deeper understanding of dietary needs.