NCM 105 (Nutrition and Diet Therapy) PDF

NCM 105 (Nutrition and Diet Therapy)  WHY THE NEED FOR NUTRITION & DIET THERAPY? DEFINITION OF TERMS: Food: Substances taken in by mouth which maintain life, and growth a. Nutrients: Any chemical substance needed by the body for one or more of the following functions: to provide heat...

NCM 105 (Nutrition and Diet Therapy)  WHY THE NEED FOR NUTRITION & DIET THERAPY? DEFINITION OF TERMS: Food: Substances taken in by mouth which maintain life, and growth a. Nutrients: Any chemical substance needed by the body for one or more of the following functions: to provide heat or energy, to build and repair tissues, and to regulate life process. Essentials Nutrients: need to be obtained from the foods because the body cannot make them for itself in sufficient quantities to meet the physiological needs. a.1 Macronutrients: Carbohydrates(CHO), Protein (CHON), Fat, Water (H2O) a.2 Micronutrients: Vitamins and minerals. b. Phytochemicals: Bioactive chemical compounds found in plants. Confer color, taste and other characteristics, and some also alter physiological processes in the body. c. Antioxidants: substance that delays or prevents oxidation. Protect other compounds from damaging reactions involving oxygen by itself reacting with oxygen. d. Fiber: Structural parts of plants which can’t be digested by human enzymes but may be digested by bacteria in the digestive tract. Functional Food: food or food component that is scientifically recognized as having physiological health benefit beyond the traditional nutrients it contains. Nutrition: study of food in relation to health; science of foods and the nutrients and other substances it contain, and their action/ interaction, balance in relation to health and disease, and the processes by which the organism ingests, digests, absorbs, transports, utilizes and excretes food substances. Health: state of physical, mental, and emotional well-being and not merely the absence of disease or illnesses. Wellness: complex interaction and integration of the seven dimensions of health (physical, intellectual, emotional, social, spiritual and occupational factors) based on a dynamic level of functioning oriented toward maximizing a human’s potential and based on self- responsibility. Diet: foods regularly consumed, taken according to regimen, either prescribe, regulated or restricted for therapeutic or other purposes. (Diet is not just for loosing weight) Diet Therapy: branch of dietetics that is concerned with the use of food for therapeutic purposes, or the management of diseases.  Wellness- optimal physical, mental, Person covers most emotional, needs well, but some spiritual and areas lack attention. social health Person relies on Superior level Person is medicine of health physically, to treat Most people function mentally, symptoms near here- they meet emotionally, : needs Person covers most needs at a minimum Good level of spiritually or are not needs well, but some met to prevent symptoms. health socially areas lack attention. nonfunctional Moderate level of health Marginal level Death of health Poor level of from health disease Figure 1. The Health Line Person meets needs only to only to (DeBruyne et.al., 2016) reverse symptoms as they appear Foodways: the eating habits and culinary practices of a people in a region, or historical period. It is influenced by a variety of factors such as: preference habit associations ethnic heritage and regional cuisines values such as environmental ethics, religious beliefs and political views social interaction emotional state age body weight and image medical conditions health and nutrition Satiety: state in which there is no longer a desire to eat. Controlled by the hypothalamus which is the feeding center and satiety center. FACTORS INFLUENCING OUR DESIRE TO EAT: HUNGER- physiological (internal) drive to find and eat food (Smith et.al, 2018). Mostly regulated by innate cues to eating APPETITE- primary (psychological) influences that encourage us to find and eat food, often in the absence of obvious hunger FOOD AND NUTRITION CONCEPTS Water is the most important nutrient Essential nutrients are needed throughout life. These does not change. Only the amount varies. No single food contains all the essential nutrients in amounts needed for optimum health. Dietary intakes and needs should be individualized. FOOD AND NUTRITION CONCEPTS Good nutrition is essential for: ✓ Growth, normal organ development. Normal reproduction ✓ Maintenance and replacement of worn-out cells and tissues ✓ Optimum activity level and working efficiency ✓ Resistance to infection and disease ✓ Ability to repair bodily damage or injury  Proper nutrition means all the essential nutrients are supplied and utilized in adequate balance to maintain optimal health and well-being. All nutrients needed can be obtained by eating a variety of different types of foods. Nutrients are important chemical substances that work together and interact with the body chemicals to perform their functions. Principles of Human Nutrition: Food is a basic need of humans Food provide energy, nutrients and other substances needed for growth and health Health problems related to health originate within the cells Poor nutrition can result from both inadequate or excessive nutrient intake Humans have adaptive mechanisms for managing fluctuations in food intake Principles of Human Nutrition: Malnutrition can result from poor diets and from disease states, genetic factors or combinations of these causes. Some groups are at a higher risk of becoming inadequately nourished than others. Poor nutrition can influence the development of chronic diseases Adequacy, variety and balance are key characteristics of healthy dietary patterns. There are no good and bad foods. Healthy Diet: A- Adequacy B- Balance C- Calorie Control N- Nutrient Density V- Variety M- Moderation FOOD QUALITY AND SAFETY Food quality- the sum of all properties and assessable attributes of a food item Food Safety Foodborne Illness: Is a result of ingesting pathogenic organisms and consists of three types Foodborne Infection: is caused by eating food that contains living disease- producing microorganisms. Norovirus. Salmonellosis. Clostridium perfringens Foodborne Intoxication: is caused by eating food that contains a harmful chemical or toxin produced by the pathogenic bacteria or other source. Bacillus Cereus. Clostridium botulinum. Toxin-mediated infection: is caused by eating foods that contains harmful microorganisms that will produce toxin once inside the human body. Table 1. Regulatory agencies for food safety in the Philippines Safety and Hygiene of Agricultural Safety and Hygiene of Products and Primary Processed Foods Processed Fooods Department of Agriculture (DA) Department of Health (DOH) Agricultural Bureau of Plant Industry (BPI) Food and Drug Poducts Administration (FDA)* Marine Products Bureau of Fisheries and Aquatic Resources (BFAR) *Formerly called BFAD Livestock Bureau of Animal Industry (BAI) (Bureau of Food and Drugs Products National Meat Inspection Services (NMIS) Administration), but as the Bureau of Agricultural and Fisheries law was amended in August Product Standard (BAFPS) 2009 to strengthen capability and augment human resources, it was renamed. Table 2. Bacteria causes of foodborne illnesses (Smith et. al, 2018) Bacteria Typical Food Sources Salmonella Raw, undercooked meats, poultry, eggs, fish; raw sprouts, peanut butter, unpasteurized milk Campylobacter Raw, undercooked meats, poultry; unpasteurized milk, jejuni contaminated water Escherichia coli Undercooked ground beef; fresh veggies e.g. lettuce, spinach, sprouts; unpasteurized juice & milk Shigella species Water supply, fresh produce, foods contaminated due to poor hygiene (fecal oral transmission) Staphylococcus Ham, poultry, egg, salads, cream-filled pastries, custards aureus Clostridium Beef, poultry, gravy perfringens How can people protect themselves from foodborne illnesses? 1. Clean- kitchen, hands, equipment, utensils; food handlers 2. Separate to avoid cross contamination raw from cooked 3. Cook 4. Chill by keeping cold foods cold 5. In general, Do not reuse disposable containers If in doubt of safety or spoilage, throw the food Don’t buy or use items with broken seals or mangled packaging Follow labeling instruction for shorting and preparing prepackaged foods Discard foods that are moldy decayed or contaminated with rodents Discard foods that are discolored References: Brow, J.E. 2017. Nutrition Through Lifecycle. 6E. Boston, Ma: Cengage Learning. DeBruyne, L.K., K. Pinna and E. Whitney. 2016. Nutrition and Diet Therapy. 9E. Boston, MA: Cengage Learning Leitzmann C. (1998) Food Quality- Definition and a Holistic View. In: Sommer H., Petersen B., v. Wittke P. (eds) Safeguarding Food Quality. Springer, Berlin. Heidelberg Smith, A.M., A.L. Collene and C.K. Spees. 2018. Wardlaw’s Contemporary Nutrition: A Functional Approach. 5E. NY: Mcgraw-Hill Co. Wardlaw, G.M and J.S. Hampl. 2007. Perspectives in Nutrition. 7E. Boston: Mcgraw Hill Co.