Nutrition and Diet Therapy Lecture PDF

NUTRITION AND DIET THERAPY MODULE 1: Introduction and Diet Therapy Learning Objectives: By the end of this module the learner should be able to: Define terms used in nutrition Grasp the different nutrition concepts (such as the fun...

NUTRITION AND DIET THERAPY MODULE 1: Introduction and Diet Therapy Learning Objectives: By the end of this module the learner should be able to: Define terms used in nutrition Grasp the different nutrition concepts (such as the function and importance of nutrition, the composition of cells, etc). And correctly classify the types of nutrients (Macronutrients and Micronutrients) NUTRITION  the science of food and nutrients, their action and interaction, in relation to providing the body with the necessary substances to maintain homeostasis.  Nutritional balance impacts the health maintenance and disease prevention and is essential for growth and optimal bodily function. FUNCTIONS OF NUTRITION - PREVENTION OF DISEASE - ADAPTING FOOD PATTERNTO NUTRITIONAL NEEDS - AWARENESS OF NEED IN SPECIFIED DISEASE FOOD FOOD QUALITIES 1. It is safe to eat 2. It is nourishing or nutritious 3. Its palatability factors (color, aroma, flavor, texture etc.) satisfy the consumer. 4. It has satiety value. 5. It offers variety and planned within the socio-economic context. 6. It is free from toxic substance. NUTRIENT - Is a chemical component needed by the body to achieve health Three General Functions: 1. To provide energy (FUEL NUTRIENTS) 2. To build and repair tissues (BODY BUILDING) 3. To regulate life processes (REGULATORY) Health - state of complete physical, mental and social well-being and not merely the absence of disease or infirmity (WHO) 1948. Dietitian - professional trained to assess nutrition status and recommend appropriate diet therapy NUTRITIONAL STATUS (NUTRITURE)  Is the condition of the body resulting from the utilization of essential nutrients. A. Optimum or Good Nutrition- the body has an adequate supply of essential nutrients that are efficiently utilized and maintained in highest possible level. B. Malnutrition- POOR NUTRITION (mal- meaning “bad”) can be either NUTRITIONAL DEFICIENCY or OVERNUTRITION and HYPERVITAMINOSIS. 1. Primary- faulty diet both in quantity and quality 2. Secondary-multiple and include all conditions within the body that reduce the ultimate supply of nutrients to the cell after the food goes beyond the mouth. 6 BASIC NUTRIENTS  Carbohydrates  Protein  Fats  Vitamins  Minerals  Water CARBOHYDRATES (CHO) - Originally known as saccharides, a Greek word, meaning sugars. - These are organic compounds composed of carbon, hydrogen, and oxygen - Source of “INSTANT ENERGY” CLASSIFICATION OF CARBOHYDRATES A. COMPLEXITY- number of sugar units 1. Monosaccharides- simple sugar (one sugar unit)   Glucose- also known as dextrose , grape sugar, and physiologic sugar. (corn syrup)  Fructose- also known as fruit sugar or levulose. Sweetest of all sugar. (fruits and honey)  Galactose- also known as milk sugar. An important of brain and nerve tissue.  Sugar Alcohols- examples are mannitol and sorbitol.  Pentose (ribose and ribulose)- meat and seafood 2.Disaccharides- composed of two monosaccharides (one of which is glucose)  Sucrose  Maltose  Lactose 3. Polysaccharides - complex carbohydrates, composed of many sugar units.  Starch  Glycogen  Fiber FUNCTIONS OF CARBOHYDRATES 1. Energy source - yields 4 kilocalories of energy - Protein sparring - 60 % of diet (50-100 grams) 2. Helping to burn fat more efficiently and completely 3. Aiding in normal functioning of the intestines (fiber) 4. Providing laxative action and aiding in the absorption of calcium (lactose) 5. Cerebrosides- group of complex lipids present in the shields of nerve fibers (galactose and glucose). How the body handles CHO 1. DIGESTION - should be in its simplest form. Begins in the mouth. Fibers are not digested. 2. ABSORPTION- takes place in intestinal mucosa 3. METABOLISM- takes place in the liver (conserves and release glucose) FOOD SOURCES Principal source: Plant foods  Cereal grains  Vegetables   Fruits  Nuts  Sugars The only substantial animal sources of carbohydrate isMilk Fantastic fiber facts: 1.Preventing and relieving constipation 2. Preventing colon and rectal cancer 3. Reduce cholesterol 4. Aiding weight management 5. Decreasing blood glucose PROTEIN - Comes from the Greek word proteios/protos meaning “to hold” OR “is of prime importance”, first position or primary. - These are complex organic compounds composed of amino acids as a building units linked by a peptide bonds - CLASSIFICATION OF AMINO ACIDS There are 22 common amino acids: 10 essential and 12 non-essential COMPLIMENTARY PROTEINS - Two incomplete proteins combined to make a complete protein Examples: 1. munggo and rice 2. Soybean and wheat 3. Soybean and nuts 4. Peanut butter and sandwich 5. Cereal and milk FUNCTIONS OF CHON 1. STRUCTURAL ROLE-build and repair tissue. 1/5 or 20 % of an adult body weight is protein. 1/3 is in the muscle; - 1/5 is in the bones and teeth, - 1/10 is in the skin, and the rest is in body fluids and tissues. 2. FUEL NUTRIENT-supplies energy - 1 gram of protein supplies 4 Kcal. (10- 15 % of diet.) 3. REGULATOR OF PHYSIOLOGIC PROCESSES regulates body processes PROTEIN-ENERGY MALNUTRITION Kwashiorkor  - Dry, dull hair - Moon Face - Thin Muscle with adipose tissue - Fatty liver and or ascites Marasmus - Old man’s face - Thin Muscle, thin fat (cachexia) - No edema - How the body handles CHON 1. DIGESTION- begins in the stomach 2. ABSORPTION - mucosa of the small intestine through ACTIVE TRANSPORT, with the aid of Vitamin B6. 3. METABOLISM - through CATABOLISM and ANABOLISM. (PROTEIN TURNOVER)  LIVER - regulate the release of amino acids into the bloodstream and remove excess amino acids from the circulation. - regulates energy metabolism FACTORS AFFECTING PROTEIN REQUIREMENT 1. BODY SIZE 2. GROWTH- infants (2.75 to 3 gm protein/kg body weight) - children (1.5 to 2 gm) - early adolescent (1.5 gm) - teenagers ( 1.25 gm) - adults (1.12 gm) 3. AGING 4. STATE OF HEALTH 5. PHYSICAL ACTIVITY 6. QUALITY OF PROTEIN 7. ADEQUACY OF CALORIES FATS AND OTHER LIPIDS - Are organic compounds that dissolve in alcohol and other solvents but don’tdissolve in water. - It is composed of carbon, hydrogen, and oxygen, in glyceride linkage. CLASSIFICATION OF FATS 1. VISIBLE FATS- used and purchased as fats - cooking oil - lard - salad dressing - margarine - butter - animal fats 2. INVISIBLE FATS- not immediately noticeable - egg yolk - milk - olives - avocado TRIGLYCERIDES 1. SATURATED FATS (SFA)- animal source LDL “bad”. Not more 10 % of diet. Attributed to cancer and ATHEROSCLEROSISB. 2. UNSATURATED - plant source HDL “good” LDL cholesterol: Low-density lipoprotein cholesterol, commonly referred to as 'bad'cholesterol. Elevated LDL levels are associated with an increased risk of heart disease. Lipoproteins, which are combinations of fats (lipids) and proteins, are the form in which lipids are transported in the blood. Atherosclerosis: a disease of the arteries characterized by the deposition of plaques of fatty material on their inner walls. FUNCTIONS OF FAT 1. Concentrated source of energy- yields 9 calories per gram of energy. Should be 25-30 % of your diet. 2. Storage form of energy 3. Protects and cushions vital organs in the body 4. Carrier of fat soluble vitamins- ADEK 5. Sparer of Protein, Thiamine and Niacin 6. Lubrication- sebaceous glands HOW THE BODY HANDLES FATS  1. DIGESTION- begins in the mouth and stomach. However true digestion of fats begins in the DUODENUM. 2. METABOLISM- controls by the liver. It hydrolyzes triglycerides and forms new ones from this hydrolysis as needed. It occurs in the cells, where fatty acids are broken down to carbon dioxide and water, releasing energy Digestion and absorption Chyme >Small intestine >Residue >Large intestine >Waste >rectum >Anus >Excreting Food >Mouth >Chewing >Saliva >Swallowing >Esophagus >Stomach >Digesting SOURCES OF FATS Top five source of saturated fats: 1. Beef 2. Butter or margarine 3. Salad dressings (mayonnaise) 4. Cheese 5. milk To reduce fat intake just remember the 3 B’s B- BAKE B- BOIL B- BROIL VITAMINS - Was originated by Casimir Funk in 1912  - “vitamine”- “vita”- necessary for life and “amine”- an anti-beri-beri factor contained nitrogen - do not give energy to the body BUT help convert food into energy via biochemical reactions. - Shortage can lead to fatigue CLASSIFICATION OF VITAMINS Water Soluble- are absorbed directly into the bloodstream and move freely within the cells. They must be consumed daily in the diet. Fat soluble- are absorbed with fat into the lymphatic system, and the bloodstream. They attached into the lipoproteins to be transported. WATER SOLUBLE 1. Vitamin B1 (Thiamine) 2. Vitamin B2 (Riboflavin) 3. Vitamin B3 (Niacin) 4. Vitamin B6 (Pyridoxine) 5. Vitamin B12 (Cobalamin) 6. Vitamin C (Ascorbic) 7. Biotin 8. Folate (Folic acid) 9. Pantothenic acid FAT SOLUBLE 1. Vitamin A (Retinol) 2. Vitamin D (Calciferol) 3. Vitamin E (Tocopherol) 4. Vitamin K (menadione) DEFINITION OF TERMS A. Avitaminosis- lack of vitamin B. Hypervitaminosis- vitamin toxicity C. Vitamin Malnutrition- lacking and toxicity D. Antivitamins- vitamin antagonists E. Vitamers- multiple forms of vitamin XEROPHTHALMIA AND BITOT’S SPOT RICKETS DRY BERI-BERI WET BERI-BERI CHEILOSIS GLOSSITIS SCURVY SPINA BIFIDA MINERALS - small, naturally occurring, inorganic, chemical elements Inorganic: being or composed of matter other than plant or animal - serve as structural components and in many vital processes in the body Major minerals - LARGER Quantities (>5g)  Calcium  Chloride  Magnesium  Potassium  Phosphorous  Sodium  Sulfur Trace Minerals - SMALLER Quantities (