Week 1 - Lesson 1-4.pptx

Nutrition and Diet Therapy (NCM 105) Shettihanna U. Sinagandal, RN Concept Teacher NCM 105: Nutrition and Diet Therapy ༝ 3 unit Theory-2 unit; SL-1 unit ✔ Class schedule: Monday: Online platform Tuesday: Physical class 2 NCM 105: Nutrition and...

Nutrition and Diet Therapy (NCM 105) Shettihanna U. Sinagandal, RN Concept Teacher NCM 105: Nutrition and Diet Therapy ༝ 3 unit Theory-2 unit; SL-1 unit ✔ Class schedule: Monday: Online platform Tuesday: Physical class 2 NCM 105: Nutrition and Diet Therapy ✔ Quizzes ✔ Worksheet (2 per term) ✔ Course Pack ✔ House rules during online mode 3 NCM 105: Nutrition and Diet Therapy) -study of food in relation to health and diseases and the processes by which organisms ingests, digests, absorbs, transports, utilizes and excretes food 4 NCM 105 (Nutrition and Diet Therapy) -focusin the therapeutic and food service aspects of the delivery of nutritional services in hospitals 5 Lesson 1: Basic Concept in Nutrition Learning Objective ༝ Define nutrition. ༝ Explain basic concepts of nutrition. ༝ Overview of nutrition as a dynamic science and its significance in the quality of life. 6 Lesson 1: Basic Concept in Nutrition Nutrition: The result of the processes (digestion, absorption and metabolism) whereby the body takes and uses food for growth, development and the maintenance of health 7 Lesson 1: Basic Concept in Nutrition Nutrition: The science of foods and their components (nutrients and other substances) including the relationship to health and disease; processes within the body; and the social, economic, cultural and psychological implications to eating 8 Lesson 1: Basic Concept in Nutrition 10 Lesson 1: Basic Concept in Nutrition ༝ FOOD Any substance usually composed of carbohydrates, fats, proteins and water that can be eaten or drunk by an animal or human for nutrition or pleasure 11 Lesson 1: Basic Concept in Nutrition ༝ FOOD Made up of different nutrients needed for growth and development 12 Lesson 1: Basic Concept in Nutrition NUTRIENTS -Chemical substances found in food that is necessary for life. -Organic and inorganic substances that is obtained through ingestion 13 Lesson 1: Basic Concept in Nutrition NUTRIENTS includes development of body organs. 14 Lesson 1: Basic Concept in Nutrition NUTRIENTS includes development of body organs. 15 Lesson 1: Basic Concept in Nutrition NUTRIENTS cannot be manufactured in the body in adequate amounts needed for specific functions. 16 Lesson 1: Basic Concept in Nutrition NUTRIENTS An essential nutrient is linked to a specific deficiency disease. 17 Lesson 1: Basic Concept in Nutrition NUTRIENTS An essential nutrient is linked to a specific deficiency disease. 18 ༝ Osteoporosis: Calcium deficiency ༝ Scurvy: Vitamin C deficiency 19 Nutritional Status Refers to the condition of how well- nourished is the human body ༝ Depends on: ⮚ physical signs and symptoms of good nutrition ⮚ Medical history ⮚ Blood and urine tests ⮚ Anatomical changes seen in imaging ⮚ History of dietary intake 20 Malnutrition mal-means “bad” -is an undesirable state of one’s health, which could either be an undernourished individual or someone who is over 21 Nutrient Distribution in the Body | Water is about 60% of total BW | Fat / Lipids are about 20% of total BW | About 20% of total BW is a combination of mostly protein plus carbohydrates, mineral and vitamins 22 Lesson 2: Nutritio n Tools, Standar Basic Tools of Nutrition ༝ -nutritional recommendations and standards developed by government and private health organization ༝ -provide advice on the recommended nutrient intake across the lifespan 24 Basic Tools of Nutrition ༝ meet the minimum amounts needed for essential nutrients to attain good health under specific age, sex, weight, physical activity, physiological conditions, state of health etc. 25 Basic Tools A. Dietary Reference Intake (DRIs) B. Dietary Guidelines and Food Guides 26 A. Dietary Reference Intake (DRIs) 1. Estimated Average Requirements 2. Recommended Dietary Allowance 3. Adequate Intake 4. Tolerable Upper Intake Levels 27 Dietary Reference Intake (DRIs) ○ Developed by the Food and Nutrition Board (Canada and US) ○ Apply to various individuals and population group 28 Dietary Reference Intake (DRIs ༝ -nutrient recommendations to reduce the risk of chronic diet- related diseases. ༝ (E.g Osteoporosis, cancer, Coronary artery disease) 29 Estimated Average Requirement (EAR) ༝ Daily nutrient intake level that meets the median or average requirement of healthy individuals in particular life stage ad sex group. 30 Recommended Dietary Allowance ༝ Level of intake of energy or nutrient which is considered adequate for the maintenance of health and well being of healthy persons in the population. 31 Adequate Intake (AI) ○ Amount thought to be adequate for most people ○ AI is used when EAR and RDA can’t be determined 32 Tolerable Upper Intake Level (UL) ༝ Highest average daily nutrient intake level likely to pose no adverse health effects to almost all individuals in the general population. 33 Lesson 3: Guideline s AND Food Dietary Guidelines and Food Guides A. Food Guide What Pyramid -My Pyramid/ MyPlate food B. Nutrient Guidelines for Filipino to C. Food labels eat? D. Food Exchange List 35 THE FOOD GUIDE PYRAMID ༝ tool provides a way to convert nutrient recommendations from the RENI into a food plan. ༝ Recommended ENERGY AND NUTRIENT INTAKES)- levels of nutrient intakes considered adequate to maintain health. 36 FOOD GUIDE PYRAMID ༝ -developed by Food and Research Institute, DOST, Manila ༝ -serving portions and recommended amount/day. ༝ https://www.fnri.dost.gov.ph/index.php/tools- and-standard/nutritional-guide-pyramid 37 38 FOOD GUIDE PYRAMID ༝ Rice, Corn, Root Crops, Bread and Noodles ༝ 1 cup cooked rice = 4 slices of loaf bread = 5 pcs small pan de sal = 1 cup of corn = 2 slices/pieces of puto = 2 cups of noodles = 1 cup of yellow kamote 39 FOOD GUIDE PYRAMID ༝ Vegetable ༝ 1 serving = 1cup of raw green and yellow vegetables; ½ cooked ༝ Fruit ༝ 1 serving= 1 slice of big fruit/ medium 40 FOOD GUIDE PYRAMID ༝ Milk and Milk Products 1 serving: 1 glass whole milk 1/2 cup evaporated milk diluted with 1/2 glass water 4 Tbsps powdered whole milk diluted to 1 glass of water 41 FOOD GUIDE PYRAMID ༝ Egg, Dried Beans and Nuts 1/3 cup cooked dried beans/ nuts 1/2 cup tofu 1 piece tokwa 1 piece chicken egg 1 slice cheese 42 FOOD GUIDE PYRAMID ༝ Fish, Shellfish, Meat & Poultry 1 serving: ༝ 1 pc medium size fish 1/3 cup shellfish, shelled 3 cm cube cooked pork/ beef/ chicken 43 FOOD GUIDE PYRAMID Sugar / Sweets= 5-6 Tsp. 1 tsp sugar (5g) 1 tsp honey 1 tsp fruit flavored drink (powder) 2-3 tsps. fruit flavored drink (concentrate) 1 pc hard candy 1/5 glass soft drink/ flavored drink 2 tsp jam/ jelly/ preserves 44 FOOD GUIDE PYRAMID ༝ Fats and Oils= 6-8 tsp. 1 tsp coconut oil (5g) 1 Tbsp. coconut cream 1 tsp margarine/butter 2 tsps. peanut butter 1 tsp mayonnaise 45 My Pyramid ༝ Replaced food guide pyramid in 2005 by USDA Center for Nutrition Policy and Promotion ༝ -make better food choices ༝ -Inclusion of a new symbol—a person on the stairs—representing physical activity. ༝ Measuring quantities in cups and ounces instead of servings. 46 MyPyramid ༝ stresses activity and moderation along with a proper mix of food groups in one's diet. 47 ༝ MyPyramid 48 My plate ༝ My Plate 49 My Plate ༝ centered on fruits, vegetables, protein, and 10% grains 30% ༝ half their plate filled with fruits and vegetables. It also indicates that 40% 20% individuals fill the other half with whole grains, lean meats, and low-fat dairy products. 50 MYPLATE AND FOOD PYRAMID: WHICH ONE IS THE BETTER ༝ both TOOL? on offer suggestions making better food choices. ༝ focus on eating the right amounts and combinations of foods to provide essential nutrients. 51 MYPLATE AND FOOD PYRAMID: WHICH ONE IS THE BETTER ༝ MyPlate’s TOOL? message is that good nutrition is about balance. ༝ The Food Pyramid focused on limiting the number of foods from specific groups—grains, meats, and dairy products. 52 Food label ༝ useful tool to compare nutrient values of foods and learn valuable sources of nutrients. 53 54 Food label ༝ Nutrition Facts- formatted space of a nutrition label. 55 Content in a food label ⮚ Calories ⮚ Calories from fat ⮚ Total fat in grams ⮚ Saturated fat in grams ⮚ Trans-fat in 56 Content in a food label ⮚ Cholesterol ⮚ Sodium ⮚ Dietary fiber ⮚ Sugars ⮚ Protein ⮚ Vit.A, C, Iron, Calcium 57 Content in a food label ༝ The percent daily value for vitamins and minerals are based on the RENI. ༝ The percent daily value for calories is based on a diet of 2000 calories a day. 58 Content in a food label ༝ The percent daily value for vitamins and minerals are based on the RENI. ༝ The percent daily value for calories is based on a diet of 2000 calories a day. 59 60 61 62 63 64 65 Nutritional Guidelines for Filipinos ༝ Nutrition messages to healthy living for all age groups.. ༝ In 2012 by TWG of the FNRI- DOST (Food and Nutrition Research Institute) 66 67 68 69 70 71 72 73 74 75 76 Food exchange list ༝ list consists of similar foods grouped together so that specified amounts of each food listed in that group have approximately the same energy, carbohydrate, protein and fat content 77 Lesson 4: Legal Mandates related to Nutrition and Diet Therapy ༝ Food and Drug Administration ༝ NNCP (National Nutrition Council of the Philippines 78 Food and Drug Administration ༝ health regulatory agency under the Department of Health created on 1963 by Republic Act No. 3720, amended on 1987 by Executive Order 175 otherwise known as the “Food, Drugs and Devices, and Cosmetics Act”, and subsequently reorganized by Republic Act No. 9711 otherwise known as “The Food and Drug Administration Act of 2009” 79 Food and Drug Administration ༝ responsible for licensing, monitoring, and regulation of cosmetics, drugs, foods, household hazardous products, medical devices and electromagnetic radiation emitting devices, pesticides, tobacco and related products, and vaccines for safety, efficacy, and quality in the Republic of the Philippines. 80 NNCP (National Nutrition Council of the Philippines ༝ is an agency of the Philippine government under the Department of Health responsible for creating a conducive policy environment for national and local nutrition planning, implementation, monitoring and evaluation, and surveillance using state-of the art technology and approaches. 81  “ “Nutrition isn’t just about eating, it’s about learning to live” -Patricia Comptton 82 THE END 83