CH 51 Nutrition and Dietetics PDF

CH 51: Nutrition and dietetics [Module 1: Basic concept of nutrition] repair tissues, and regulate life Health processes. ▪ State of complete physical, mental, and soc...

CH 51: Nutrition and dietetics [Module 1: Basic concept of nutrition] repair tissues, and regulate life Health processes. ▪ State of complete physical, mental, and social well-being, not merely the absence of disease or infirmity (WHO, According to function: 1947) 1. Body-building Nutrients - water, protein, fat, carbohydrates, and minerals. Nutrition ▪ It is the study of food concerning the Human body is composed mostly of: health of an individual, community and ✓ Water about 2/3 of body weight the procedure through which food is ✓ 20% of Protein used to sustain life and growth. ✓ 4% of minerals ▪ Nutrition is a combination of processes ✓ 1 % of carbohydrates by which a living organism receives and utilizes substances needed for the 2. Regulatory Nutrients - all the six groups maintenance of its functions and the growth and renewal of its components. of nutrients (carbohydrates, protein, fats, vitamins, minerals, water). They Reasons why nutritional science is applied maintain homeostasis or balance of to health care includes: body fluids and expedite metabolic ✓ Recognition of the role of nutrition in processes. preventing disease ✓ Concerns for adapting food patterns to 3. Energy Nutrients - carbohydrate, fats, one’s nutritional needs within the and protein. They are commonly called framework of cultural, economic, and FUEL NUTRIENTS psychological situation and style ✓ Awareness of the need in specific According to Chemical Property: disease states to modify nutritional Organic substances are composed of factors for therapeutic purpose. carbon compound except for carbonate and cyanide Food Inorganic compounds include minerals ▪ A substance, organic or inorganic, and water when digested, nourishes the body by building and repairing tissues, supply According to Essentiality: heat and energy, and regulating bodily Six major nutrients are groups of processes. individual nutrients each of which has ▪ Food is a culturally acceptable an important physiological role in the substance that supplies heat and body. energy, builds, and repairs body tissues, and regulates body processes. According to Concentration: Nutrient may be macronutrient or Food must have these qualities: micronutrient. 1. Safe to eat and prepared under Each person needs the same nutrients sanitary conditions, aesthetically and but differs in amount. scientifically. 2. Nutritious What is then considered optimum/good 3. Palatability factors satisfy the consumer. nutrition? 4. Has satiety value. The body has an adequate supply of 5. Offers variety and planned within the essential nutrients that are efficiently socio-economic context. utilized such that growth and good 6. Free from toxic agents. health are maintained at the highest possible level. Nutrient ▪ It is a chemical composition, organic or Basic concepts in Nutrition inorganic in substance, needed by the 1. Adequate nutrition is essential to good body to provide energy, build, and health. CH 51: Nutrition & Dietetics [Module 1] 2. Nutrients in our body are in dynamic Tools in the Study of Nutrition equilibrium. 3. Dietary intake and nutrients need to be Food Pyramid individualized. (Personalized nutrition) ▪ Qualitative tool in planning nutritious 4. An adequate diet is the foundation of diets for the masses good nutrition and it should consist of a ▪ Three main food groups: body-building wide variety of foods. foods, energy foods and regulating 5. Human requirements for nutrients are foods. known for some and have to be ▪ FNRI food guide pyramid: determined yet for others. 6. The physiologic value of food is attributed to the roles of the nutrients. 7. Malnutrition is brought about by a faulty diet and /or by conditioning factors like heredity, infections, ingestion of certain drugs, and parasitism. 8. Nutrition education, abundant food supply, and use of various resources are needed to improve the nutritional status of a population. 9. The study of nutrition is interrelated with allied arts and sciences. 10. Nutrition Education is a multidisciplinary process and forms a bridge between the educator and the consumer in the Dietary Standards transport of nutritional principles and ▪ Dietary Requirements application. - Minimum amounts needed for essential nutrients to attain good health under specific for age, sex, Scope of Nutrition as a Science weight, physical activity, Basic or Fundamental Nutrition physiological conditions, state of Nutrition of Growth & Development health. - Child and Maternal Nutrition ▪ Recommended Daily Allowance (RDA) Medical Nutrition Therapy ▪ RENI Community Nutrition Nutritional Guidelines for Filipinos 1. Eat a variety of foods every day. 2. Breast-feed infants exclusively from birth t0 6 mos., and then give appropriate foods while continuing breastfeeding. 3. Maintain children’s normal growth through proper diet and monitor their growth regularly. 4. Consume fish, lean meat, poultry, or dried beans. 5. Eat more vegetables, fruits, and root crops. 6. Eat foods cooked in edible/ cooking oil daily. 7. Consume milk, milk products, and other calcium-rich foods, such as small fish and green leafy vegetables every day. 8. Use iodized salt but avoid excessive intake of salty foods. 9. Eat clean and safe foods. 10. For a healthy lifestyle and good nutrition, exercise regularly, do not smoke, and avoid drinking alcoholic beverages. CH 51: Nutrition & Dietetics [Module 1] o Provide those concerned with Dietary Reference Intakes nutrition information and education Estimated Average Requirement with a handy reference for their (EAR) counseling and educational - Daily nutrient intake value that is services. estimated to meet the requirement half of the healthy individuals in a life stage and gender group Nutrient Density Index of Nutrient Quality: Recommended Dietary Allowances INQ = __% RDA of Nutrient___ (RDA) % Energy Requirement - Meet nutrient requirements of more than 97% of the healthy 240 ml skimmed milk ≠ 240 ml soda population. Lean pork liver ≠ Lean chicken breast Adequate Intake (AI) Food and Nutrition Labeling - Observed or experimentally Components: determined estimates. 1. Nutrient Declaration: standardized statement or listing of nutrient Tolerable Upper Intake Levels (UL) content of food. - Highest level of daily nutrient intake 2. Supplementary nutrition information without adverse health effects » Nutrition claim » Health claim Food Composition Tables » Nutrition facts: quantity of Household portion = 100 grams E.P. nutrient E.P. (edible portion) vs. A.P. (as » Nutrition labelling: processed purchased) state foods or food products on the basis of their selected nutrient content; aka Nutrition Facts Food Exchange Lists (FELs) Grouping of common foods that Purposes: have practically the same amount 1. For a wise choice of customers of protein, carbohydrate, and fat 2. To convey the nutrient content or information on the label (manufacturer to consumer) 3. Not to deceive customers and that no nutrition claims are made without approval by appropriate authorities. 4. The label must include the address of the manufacturer or distributor. Nutritional Guidelines Primary recommendations to promote good health habits through proper nutrition. Intended to: o Provide the general public with recommendations about proper diet and wholesome practices to promote good health for themselves and their family.