Introduction to Nutrition PDF

I N T R O D U C T I O N T O N U T R I T I O N This Photo by Unknown author is licensed under CC BY-SA. CHRISTINE B. FORMANES A S S O C I AT E P R O F E S S O R I I F O O D T E C H N O L O G Y D E PA R T M E...

I N T R O D U C T I O N T O N U T R I T I O N This Photo by Unknown author is licensed under CC BY-SA. CHRISTINE B. FORMANES A S S O C I AT E P R O F E S S O R I I F O O D T E C H N O L O G Y D E PA R T M E N T B I C O L U N I V E R S I T Y L E G A Z P I C I T Y OUTLINE Defination and Overview Characteristics of Food and Food Quality This Photo by Unknown author is licensed under CC BY-NC-ND. Factors that Affect Food Choices DEFINITION OF TERMS Nutrition Food Nutritional Nutrient Status INTRODUCTION The application of nutritional knowledge at any point between birth to death results in a state of nutritional well-being and is an outcome of effective nutrition education. NUTRITION Study Science of food, their nutrients and other chemical constituents, and the effects that foods and food constituents have on health. combination of processes by which a living organism receives and utilizes materials or substances needed for the maintenance of its functions and for growth and renewal of its components FOOD Any SUBSTANCE ORGANIC or ORGANIC when INGESTED or EATEN, NOURISHES the body by building & repairing tissues, supplying heat & energy, and regulating body processes. Sustains life, second to oxygen NUTRIENTS A CHEMICAL COMPONENT needed by the body for one of more of three general functions: Provide energy to carry out all the biochemical reactions that occur throughout the day (and night) Build and repair tissues To build and maintain tissues, organs and other structures such as bones and teeth. Regulate life processes To balance different bodily functions and attain homeostasis.  NUTRIENTS ACCORDING TO FUNCTION Provide Energy Regulates Body "Go Food" Processes "Glow Food" Builds the Body "Grow Food" NUTRIENTS ACCORDING T O C O N C E N T R AT I O N NUTRIENTS ACCORDING TO CHEMICAL NATURE NUTRIENTS ACCORDING TO ESSENTIALITY Enzymes Organic catalysts that are protein in nature and are produced by living cells. Enzyme system is composed of apoenzyme and a co-factor Recognized by the suffix – ase (e.g., maltase, lipase) Nutritional Status (Nutriture) the CONDITION OF THE BODY resulting from the utilization of essential nutrients. One may be classified as having good, fair or poor nutriture. Nutritional status categories Optimum or Good Malnutrition Nutrition Condition of the body resulting from LACK of one body has ADEQUATE SUPPLY or more essential nutrients OF ESSENTIAL NUTRIENTS (nutritional deficiency) or that are effectively utilized an EXCESSIVE nutrient such that growth and good supply resulting to harmful health are maintained at the effects (over-nutrition and highest possible level. hyper-vitaminosis)  MALNUTRITION AND ITS FORM (WHO) Malnutrition - refers to deficiencies, excesses, or imbalances in a person’s intake of energy and/or nutrients. Forms of Malnutrition 1. undernutrition 2. Overnutrition 3. Specific nutrient deficiency 4. Nutrient Imbalance This Photo by Unknown author is licensed under CC BY-SA. UNDERNUTRITION Sub-forms of undernutrition: 1. Wasting - Low weight-for-height is known as wasting. 2. Stunting - Low height-for-age is known as stunting. 3. Underweight, - Children with low weight-for-age are known as underweight. A child who is underweight may be stunted, wasted, or both. 4. Deficiencies in vitamins and minerals OVERNUTRITION Overweight and obesity - is when a person is too heavy for his or her height. - result from an imbalance between energy consumed (too much) and energy expended (too little). Globally, people are consuming foods and drinks that are more energy-dense (high in sugars and fats) and engaging in less physical activity. - Body mass index (BMI)- is an index of weight-for-height commonly used to classify overweight and obesity. It is defined as a person’s weight in kilograms divided by the square of his/her height in meters (kg/m²). In adults, overweight is defined as a BMI of 25 or more, whereas obesity is a BMI of 30 or more. Diet-related noncommunicable diseases - Diet-related noncommunicable diseases (NCDs) include cardiovascular diseases, certain cancers, and diabetes. This Photo by Unknown author is licensed under CC - top risk factors for these diseases were unhealthy diets and poor nutrition BY-ND.  MICRONUTRIENT RELATED MALNUTRITION - Inadequacies in intake of vitamins and minerals often referred to as (micronutrients) - Micronutrients enable the body to produce enzymes, hormones, and other substances that are essential for proper growth and development. Example: Iodine, vitamin A, and iron deficiency - a major threat to the health and development of populations worldwide, particularly children and pregnant women in low-income countries. This Photo by Unknown author is licensed under CC BY-NC-ND.  IMBALANCE NUTRITION A pathological state resulting from a disproportion among essential nutrients with or without absolute deficiency of any nutrient Nutrition that is more than or less than the body's requirement of metabolic needs. This Photo by Unknown author is licensed under CC BY-SA-NC. DIETARY STANDARDS - COMPILATIONS OF NUTRIENT REQUIREMENTS OR ALLOWANCES IN SPECIFIC This Photo by Unknown author is QUANTITIES licensed under CC BY-ND. Dietary requirements - minimum amounts needed for essential nutrients to attain GOOD HEALTH specific for age, sex, weight, physical activity, physiological conditions, state of health, etc. Recommended Energy Intake/ Nutrient Intake (REI/RNI) : - nutrient- based dietary standard recognized in nutrition & health community as source of information on recommended intakes of energy and nutrient for maintenance of good health. WHAT IS FOOD QUALITY? degree of excellence a value of products fitness for use/ consumption –utilitarian terms The requirements necessary to satisfy the needs and expectations of the consumer.  FOOD QUALITY - is the extent to which all the established requirements relating to the characteristics of a food are met. – Identity of a food in relation to a standard – Declared gross or net quantity – Declared or claimed amount of one or more stated components of a food – Sensory Attributes – Shelf-life stability – Fitness for use as human food – Wholesomeness – Packaging and Labeling This Photo by Unknown author is licensed under CC BY-NC-ND. Broadening of the quality concept (van Boekel, 2006)  This Photo by Unknown author is licensed under CC BY. Imagine yourself that you are to get or purchase your food in a grocery, market, restaurant, carenderia ect., where you have selection of food items you can choose from. Then answer the question. What are your consideration in choosing your the foods? FACTORS THAT AFFECT FOOD CHOICES Environmental Factors – Macro – level environment - operating within the larger society – Physical environment - where people eat or procure food – Social environment Individual level Factors FIGURE 1. An ecological framework depicting the multiple influences on food choice (Story, 2008)