Nrg 201 Nutrition and Diet Therapy PDF

NRG 201 NUTRITION AND DIET THERAPY NUTRITION ⮚The study of food in relation to health. ⮚Vital component to overall wellness and health ⮚Diet affects energy, well being and many disease states. FOOD ⮚Any substance when ingested or eaten nourishes the body. NUTRIENT ⮚A chemical compone...

NRG 201 NUTRITION AND DIET THERAPY NUTRITION ⮚The study of food in relation to health. ⮚Vital component to overall wellness and health ⮚Diet affects energy, well being and many disease states. FOOD ⮚Any substance when ingested or eaten nourishes the body. NUTRIENT ⮚A chemical component needed by the body to provide energy, to build and repair tissues and to regulate life process DIGESTION ⮚A mechanical and chemical breakdown of food into smaller components. ABSORPTION ⮚A process where the nutrients from foods are absorb by the body into the bloodstreams METABOLISM ⮚A chemical process of transforming foods into other substance to sustain life METABOLISM CATEGORIES CATABOLISM ANABOLISM ⮚Breakdown of ⮚ the synthesis molecules to of all compounds obtain energy needed by the cells ENZYMES ⮚an organic catalyst that are protein in nature and are produced by living cells NUTRITIONAL MALNUTRITION STATUS It is the condition of the ⮚ ⮚ is the condition of body resulting from lack the body resulting of one or more essential from the nutrients or due to utilization of excessive nutrient supply essential nutrients CALORIE ⮚ Fuel potential in a food ⮚Unit of energy “ No matter how well you maintain your health today, you may still be able to improve tomorrow. Likewise, a person who is well today can slip by failing to maintain health-promoting habits.” THE DIGESTIVE SYSTEM MOUTH ⮚Digestive process begins in the mouth ⮚Food is broken down by chewing and chemical action of salivary amylase  THE DIGESTIVE SYSTEM ESOPHAGUS ⮚ Long tube that runs from the mouth to the stomach ⮚Uses rhythmic, wave like muscle movements (peristalsis) to force food from the throat into the stomach  THE DIGESTIVE SYSTEM ESOPHAGUS ⮚ LOWER ESOPHAGEAL SPHINCTER ✔Prevents food from passing backwards into the esophagus THE DIGESTIVE SYSTEM STOMACH ⮚ sac-like organ that holds, mixes, and grind food ⮚Secretes acid and powerful enzyme that carry on the process of breaking down THE DIGESTIVE SYSTEM STOMACH ⮚Food leaves the stomach in liquid or paste consistency CHYME ⮚ food in the stomach that is partly digested and mixed with stomach acids  THE DIGESTIVE SYSTEM SMALL INTESTINE ⮚Absorption of food takes place ⮚Bile, pancreatic enzymes, and other digestive enzymes help in the breakdown of food ⮚Long loosely coiled tube (>20 ft) THE DIGESTIVE SYSTEM SMALL INTESTINE ⮚3 parts: 1. Duodenum 2. Jejunum 3. Ileum  THE DIGESTIVE SYSTEM SMALL INTESTINE Duodenum- continues the process of breaking down food  THE DIGESTIVE SYSTEM SMALL INTESTINE Jejunum & Ileum- responsible for the absorption of nutrient of nutrient into the bloodstream 3 ORGANS IN DIGESTING FOOD 1. PANCREAS ✔Secretes enzymes into the small intestine which break down protein, fat, and carbohydrates from food 3 ORGANS IN DIGESTING FOOD 2. LIVER ✔Produces and secrete bile w/c helps in digestion and absorption of fat-soluble vit. 3 ORGANS IN DIGESTING FOOD 2. LIVER ✔Cleanses and purifies the blood that comes from the small intestine w/c contains the nutrients absorbed from food 3 ORGANS IN DIGESTING FOOD 3. GALLBLADDER ✔Pear-shaped reservoir located just under the liver ✔Bile made in the liver travels to the gallbladder through a cystic duct for storage 3 ORGANS IN DIGESTING FOOD 3. GALLBLADDER ✔During meals, the gallbladder contracts and sends bile to the small intestine 3 GROUPS OF DIGESTIVE ENZYME 1. AMYLASE – carbohydrate splitters 2. LIPASE – fat splitters 3. PROTEASES – protein splitters  THE DIGESTIVE SYSTEM LARGE INTESTINE ⮚Long muscular tube (5-6ft) that connects the caecum ( 1st part of the large intestine) to the rectum (last part of the large intestine)  THE DIGESTIVE SYSTEM LARGE INTESTINE ⮚Stool from digestive process passes through the colon by means of contraction or peristaltic movement ⮚Liquid state > solid form stool 5 parts of LARGE INTESTINE 1. CAECUM 2. ASCENDING (right) COLON 3. TRANSVERSE (across) COLON 4. DESCENDING (left) COLON 5. SIGMOID COLON THE DIGESTIVE SYSTEM RECTUM ⮚ End of the process ⮚Solid waste is then stored in the rectum until it is excreted via the anus. THE DIGESTIVE SYSTEM ANUS ⮚ End of the process ⮚Solid waste is then stored in the rectum until it is excreted via the anus. THE DIGESTIVE SYSTEM ANUS ⮚ Upper lining of the anus is specialized to detect rectal content ⮚Pelvic floor muscle creates an angle between the rectum and the anus that stops stool from coming out when it is not supposed to. THE DIGESTIVE SYSTEM ANUS ⮚ anal sphincter provide control in the elimination of stool  CELLS ⮚BASIC structural, functional, and biological unit of all living organisms. ⮚Smallest unit of life ⮚ take in nutrients from food, convert those nutrients into energy COMPOSITION OF CELLS 1. CELL MEMBRANE FUNCTION: ⮚Known as plasma a) Act as enzyme to membrane help substances ⮚Selectively permeable and made enter the cell up of phospholipids, b) Serving as cholesterol, and receptor sites for proteins hormones  COMPOSITION OF CELLS 2. CYTOPLASM ⮚Watery solution of minerals, gasses and organic molecules 3. CELL ORGANELLES made up of: 1. ENDOPLASMIC RETICULUM ⮚Passageway for the transport of materials w/n the cell 2. RIBOSOMES ⮚ Sites of protein synthesis 3. CELL ORGANELLES made up of: 3. GOLGI APPARATUS ⮚Synthesize carbohydrates 4. MITOCHONDRIA ⮚ Site of energy production CELL ORGANELLES made up of: 5. LYSOSOMES ⮚Contain digestive enzyme that destroy engulfed bacteria and other cellular debris 6. CENTRIOLES ⮚ Organize the spindle fiber during cell division CELL ORGANELLES made up of: 7. CILIA and FLAGELLA ⮚Sweep materials across the cell surface 8. NUCLEUS ⮚Control center of the cell SIX CLASSES OF NUTRIENTS NUTRIENTS ⮚Substances obtained from food and used in the body to provide energy and structural materials and to serve as regulating agents to promote growth, maintenance, and repair. SIX CLASSES OF NUTRIENTS ESSENTIAL NUTRIENTS ⮚Nutrients a person must obtain from food because the body cannot make them for itself in sufficient quantities to meet physiological needs  SIX CLASSES OF NUTRIENTS MACRONUTRIENT ⮚nutrients that the body needs in large amounts. ⮚provide energy (calories) 1. CARBOHYDRATES 2. FATS 3. PROTEINS  SIX CLASSES OF NUTRIENTS 1. CARBOHYDRATES ⮚Organic compounds (saccharides-starches and sugar) composed of carbon, hydrogen, and oxygen ⮚1gm of carbohydrates contains 4 calories CLASSIFICATION OF CARBOHYDRATES 1. MONOSACCHARIDE 2. DISACCHARIDE 3. POLYSACCHARIDE MONOSACCHARIDE(simple sugar) Simplest form of sugar Can be easily absorbed directly into the bloodstream from the small intestine (water soluble) Ex: 1. Glucose- or blood sugar is the principal form in w/c carbohydrate is used in the body (fruits, corn syrup, sweetcorn) 2. Fructose-sweetest of simple sugars(honey, fruits, vegetables) 3. Galactose-produced from lactose(milk sugar) by digestion and converted into glucose in the body. DISACCHARIDES (Double sugars) a. SUCROSE – ordinary table sugar b. LACTOSE – milk sugar c. MALTOSE – (malt sugar) produced during the malting of cereals such as barley. POLYSACCHARIDE “complex sugar” a. STARCH - supply energy for longer period of time. (rice, wheat, corn, carrots and potatoes) b. DEXTRINS – formed by the breakdown of starch c. CELLULOSE – forms the framework of plants found in unrefined grains, vegetable and fruits. ⮚ main sources are stems and leaves of vegetables, seed and grain coverings, skin and hulls POLYSACCHARIDE “complex sugar” d. PECTIN ⮚used as base for jellies e. GLYCOGEN ⮚“animal starch” (meat and seafoods) 1.CARBOHYDRATES Role in the Body: 1. Major source of energy for the body 2. Fuel during high intensity exercise 3. Fuel for the Central Nervous Food Sources 1.Grains (whole grains) 2. sweet potatoes & white potatoes, bananas, dried fruits 3. milk (lactose) 4.Sugar, honey EMPTY CALORIES” “ Food which do not contain any other nutrients except carbohydrates 2. PROTEINS ⮚Building blocks of the body ⮚Made up of amino acids which is the basic component of protein. ⮚Contains carbon, hydrogen, O2 and nitrogen AMINO ACIDS FUNCTION: known as the ⮚ 1. Building cells building 2. Protecting the body from viruses or bacteria blocks of 3. Repairing damage tissue and carrying protein oxygen throughout the body TYPES OF AMINO ACIDS 1. ESSENTIAL EXAMPLE: ✔Leucin AMINO ACIDS ✔Lysine ⮚ Necessary for good ✔Typtophan ✔Methionine health but cannot be ✔Phenylalanine produced by the ✔Valine body and so must be ✔Serine supplied in the diet ✔isoleucine TYPES OF AMINO ACIDS 2. NON-ESSENTIAL EXAMPLE: ✔ Glutamic acid, Glutamine AMINO ACIDS ✔Aspartic acid, cysteine ⮚Those that are ✔Asparagine, tyrosine produced by the ✔arginin, histidine so not as ✔Proline, glycine necessary in the ✔alanine diet FUNCTIONS OF PROTEIN: 1. Used in repairing worn-out body tissue 2. Used to build new tissue 3. Source of heat and energy 4. Contribute to numerous essential body secretions and fluids like mucus, milk and sperm cells FUNCTIONS OF PROTEIN: 5. Keeping fluids and pH balanced in the body 6. Signaling cells what to do and when to do it. 7. Serving as structural components that give our body parts their shapes FUNCTIONS OF PROTEIN: 7. Transporting substances around the body 8. Helping blood clot 9. Serving as building blocks for hormone production  SOURCES: 1. MEAT – beef, pork, lamb 2. POULTRY – chicken, turkey, duck 3. FISH 4. DAIRY PRODUCTS – milk, yogurt, cheese  SOURCES: 5. Grains – beans, corn, oats, pasta, whole grain bread 6. Legumes, seeds & nuts – sesame seeds, sunflower seed, peas, rice, peanuts, cashew 7. Vegetables - brocolli PROTEIN-ENERGY MALNUTRITION (PEM) ⮚a condition resulting from insufficiency of protein or energy or both in the diet. 2 FORMS of PEM: 1. MARASMUS 2. KWASHIORKOR MARASMUS KWASHIORKOR ⮚SEVERE ⮚Abrupt and recent deprivation of food deprivation of food over a long period of which develops rapidly time characterized as a consequence of by insufficiency of protein deficiency or protein and energy an illness like measles intake. 3. FATS / LIPIDS ⮚most concentrated form of energy ⮚Contains 9 calories per gram fat ⮚15-25% recommended fat in the diet 3. FATS / LIPIDS ⮚ fats, oils and waxes belong to the group of naturally occurring organic materials called LIPIDS. LIPIDS – constituents of plants or animals which are insoluble in water but soluble in other organic solvents 3 FORMS OF FATTY ACIDS 1. SATURATED FATS ⮚shown to raise blood cholesterol ⮚ most dangerous type of fat ⮚Difficult to metabolize causing weight gain SOURCES: ❖ butter, lard, meat, cheese, eggs, coconut oil, chocolates, cakes, cookies 3 FORMS OF FATTY ACIDS 2. MONOUNSATURATED FATS ⮚ Lower level of “bad” cholesterol SOURCES: ❖Vegetable oil, peanut, soybean, corn, olive oil, canola oil 3 FORMS OF FATTY ACIDS 3. POLYUNSATURATED FATS ⮚Lower levels of total cholesterol CLASSES: A. OMEGA 3 ⮚ have positive effect on reducing mortality from cardiovascular disease ⮚Reduced blood clotting tendency and reduced blood pressure 3 FORMS OF FATTY ACIDS B. OMEGA 6 – “Linoleic acid” polyunsaturated fatty acid ⮚Lowers cholesterol levels in the blood and helps in the prevention of heart disease SOURCES OF POLYUNSATURATED FATS: Corn, sesame, soybean, sunflower oil, nuts, dark green vegetables 1. Function of FATS Protects vital organs such as kidney against injury. 2. Facilitates absorption of the fat soluble vitamins A,D,E and K. 3. Provides satiety and delays onset of hunger 4. Contributes flavor and palatability to the diet 5. Maintain constant body temperature by providing effective insulation underneath the skin CHOLESTEROL ⮚Major component of all cell membranes ⮚Required for synthesis of sex hormones, bile acids and vit. D ⮚Made in the body and is taken also thru food ⮚ Daily intake should not exceed 300mg/day ⮚but cholesterol is a major factor in the development of heart diseases SOURCES OF DIETARY CHOLESTEROL RICHEST: Egg yolk, fish roes, mayonnaise and shell fish MODERATE: fat on meat, duck, goose, cold cuts, whole milks, cream, ice cream, cheese, butter, and most commercially made cakes, biscuits and pastries. SOURCES OF DIETARY CHOLESTEROL POOR: all fish and fish canned in vegetable oil, very lean meats, poultry without skin, skimmed milk, low fat yoghurt CHOLESTEROL FREE: all vegetables, and vegetable oils, fruit ( including avocados and olives), nuts, rice, egg white LOW DENSITY LIPOPROTEIN (LDL) called “bad cholesterol” because it takes ⮚ cholesterol to your arteries, where it may collect in artery walls. HIGH DENSITY LIPOPROTEIN (HDL) ⮚helps rid your body of excess cholesterol so it's less likely to end up in your arteries. SIX CLASSES OF NUTRIENTS MICRONUTRIENT ⮚nutrients that the body needs in smaller amounts 4. VITAMINS 5. MINERALS 6. WATER SIX CLASSES OF NUTRIENTS 4. VITAMINS ⮚“vita- life” / amine – nitrogen compound ( vitamin) ⮚ necessary for normal growth and maintenance of health ⮚ crucial in the growth, repair, and healthy functioning of tissues VITAMIN TERMINOLOGIES 1. PRECURSOR or 2. PREFORMED PROVITAMINS – VITAMINS – Naturally compounds that can occurring vitamins that be changed to the are inactive form and active vitamins ready for its biological Ex. Carotene are use precursors to Vit. A Ex. Animal sources VITAMIN TERMINOLOGIES 3. AVITAMINOSIS 4. HYPERVITAMINOSI ⮚Severe lack of S vitamins ⮚ “vitamin toxicity” ⮚EX. Avitaminoses ⮚Excessive A leads to night accumulation of blindness vitamins in the body VITAMINS NOMENCLATURE VITAMIN A RETINOL D CALCIFEROL E TOCOPHEROL K PHYLLOQUINONE VITAMIN B1 THIAMIN B2 RIBOFLAVIN B3 NIACIN B4 PANTHOTENIC ACID B6 PYRIDOXINE B8 BIOTIIN B12 CYANOCOBALAMIN VITAMIN C ASCORBIC ACID FAT SOLUBLE VITAMINS ( Vit. A,D,E,K) ⮚Can be absorbed in the presence of fat & stored in the body ⮚ generally have precursors or pro vitamins ⮚Can be stored in the body, deficiencies are slow to develop ⮚Not absolutely needed daily from food sources VITAMIN A (RETINOL) FUNCTIONS: 1. VISION CYCLE – necessary component of visual purple (rhodopsia), a pigment to make adjustments to light and dark. 2. Necessary material for maintenance of epithelial tissues 3. Growth & Bone development 4. Reproduction – necessary for normal reproduction and lactation 5. antioxidant VITAMIN A FOOD SOURCES: 1. ANIMAL SOURCES – liver, yolk, milk, butter, cheese, fish, clams, tahong 2. PLANT SOURCES: deep green and yellow vegetables and fruits DAILY DOSAGE: MALE: 1,000 microgram FEMALE: 800 microgram VITAMIN A DEFICIENCY: 1. Night blindness 2. Eye lesions 3. Retarded growth 4. Lower resistance to infections 5. Faulty skeletal & dental development VITAMIN A TOXICITY: 1. Liver damage 2. Mild dermatitis 3. Thickening of the skin and feeling off 4. Coarse sparse hair 5. Hyper carotenimia (harmless orange appearance)  VITAMIN D (CALCIFEROL) FUNCTIONS FOOD SOURCES 1. Absorption of 1. Sunlight (10 mins/day) Calcium & 2. Cod liver fish, salmon, Phosphorus sardine, egg yolk 2. Essential for 3. Fortified Vit. A products normal growth development VITAMIN D (CALCIFEROL) DEFICIENCY 1. TETANY (abnormal muscle twitching and cramps) 2. RICKETS (defective bones, retarded growth) 3. Osteomalasia (softening of the bones) VITAMIN D (CALCIFEROL) TOXICITY 1. Stone formation on kidney 2. Demineralisation of the bone 3. Polyuria 4. Weight loss 5. hypercalcemia VITAMIN E (TOCOPHEROL) FUNCTION 1. Maintenance of cellular membrane 2. Anti oxidant FOOD SOURCES 1. Whole grain nuts, seeds, green and leafy vegetables, ❖ No TOXICITY – cannot be stored to a large extend in the body  VITAMIN K (PHYLLOQUINONE) FUNCTION DEFICIENCY: Aids in blood clotting Hemmorhagic disease and bone mineralization TOXICITY ✔Vomiting SOURCES ✔Albuminuria Green leafyables vegetables, soy beans ✔hemolysis  WATER SOLUBLE VITAMINS ⮚Dissolve in water and are not stored, they are eliminated in urine, so we need continuous supply in the diet everyday ⮚Easily destroyed or washed out during food storage or preparation ⮚To reduce vitamin loss, refrigerate fresh produce, keep milk and grains away from sunlight, and use the cooking water from vegetables to prepare soups VITAMIN C (ASCORBIC ACID) FUNCTION DEFICIENCY 1. Maintenance of bones, teeth, cartilages, connective 1. Bleeding gums, scurvy, tissue anemia 2. Absorption of Calcium and 2. Joint pain, increase Iron resistance to infection 3. Production of brain hormones, immune factors 3. Rough skin, hair loss, 4. antioxidant loose teeth VITAMIN C (ASCORBIC ACID) TOXICITY SOURCES Diarrhea, bloating, Citrus fruits, Brocolli, cramps, formation of strawberries, kidney stones potatoes, mangoes, papaya, red and green bell paper VITAMIN B1 (THIAMINE) FUNCTIONS DEFICIENCY 1. Helps release energy 1. Mental confusion; muscle from food weakness 2. Promote normal 2. Wasting; edema; appetite impaired growth; beriberi 3. Important in function of SOURCES nervous system Pork, liver, whole grains, TOXICITY: NONE lean meat VITAMIN B2 (RIBOFLAVIN) FUNCTION DEFICIENCY 1. Cracks at corners of 1. Help release energy mouth from food 2. Dermatitis around nose 2. Promotes good vision, and lips healthy skin SOURCES TOXICITY: none liver. Milk, dark green vegetables, whole and enriched grain product, eggs VITAMIN B3 (NIACIN) FUNCTION DEFICIENCY 1. Energy production 1. Skin disorders; from food diarrhea; weakness 2. Aids in digestion, promotes normal 2. Mental confusion; appetite 3. Irritability 3. Promotes healthy skin, nerves VITAMIN B3 (NIACIN) TOXICITY SOURCES 1. Abnormal Liver, fish, liver function poultry, meat, peanuts, whole 2. Nausea; and enriched irritabilty grain products VITAMIN B5 (PANTHOTENIC ACID) FUNCTION DEFICIENCY 1. Involved in Uncommon due to energy production availability in most food; 2. Aids in Fatigue, nausea, formation of abdominal cramps, hormones difficulty sleeping VITAMIN B5 (PANTHOTENIC ACID) TOXICITY SOURCES None Liver, meat, egg yolk, whole grains,legumes VITAMIN B6 (Pyridoxine) FUNCTION DEFICIENCY 1. Aids in protein 1. Skin disorders, dermatitis metabolism, absorption 2. Cracks at corners of mouth 2. Aids in RBC 3. Irritability; anemia; formations kidney stones 3. Helps body use 4. Nausea, smooth fats tongue VITAMIN B8 (BIOTIN) FUNCTION DEFICIENCY 1. fatigue; loss of 1. Helps release appetite, energy from nausea, carbohydrates vomiting 2. Aids in fat 2. Depression, muscle pains, synthesis anemia VITAMIN B8 (BIOTIN) SOURCES TOXICITY Liver, kidney, None egg yolk, milk, fresh veggetable VITAMIN B12 (PHYLLOQUINONE) FUNCTION SOURCES Synthesis of RBC All animal DEFICIENCY product Anemia, fatigue, sore tongue SIX CLASSES OF NUTRIENTS 5. MINERALS ⮚Elements that are not organic needed by the body in relatively small amounts to help regulate body process and maintain tissue structure ⮚Do not broken down during digestion nor destroyed by heat or light TRACE MINERALS ⮚Minerals that are required in our diet at amount less than 100mg/day ⮚Includes Iron, iodine, zinc, fluoride, selenium, manganese, chromium MAJOR MINERALS ⮚Minerals that are required in our diet at amount greater than 100mg/day ⮚Includes Calcium, Phosphorus, magnesium, potassium, sodium, chloride SIX CLASSES OF NUTRIENTS 6. WATER ⮚Most important nutritional constituent ⮚Major component of the body (60-70% water) ⮚No nutritional values and no calories ⮚Necessary to transport nutrients ⮚Regulate body temperature  SIX CLASSES OF NUTRIENTS 6. WATER ⮚ remove waste material ⮚Recommended to drink at least 8 glasses a day ⮚If trying to loose weight 12-15 glasses a day is recommended ⮚High intake of water aids in fat loss  SIX CLASSES OF NUTRIENTS 6. WATER ⮚Caffeine & alcohol are both diuretics. Large intake of water is recommended ⮚Hang over are generally cause by the dehydration action by alcohol. Match a bottle of beer with a glass of water to lessen the intensity of hangover  SIX CLASSES OF NUTRIENTS 6. WATER ⮚Vital element, second only to oxygen ⮚Vital everyday ⮚Good general rule: for each glass of beverage with caffeine that you consume, drink one extra glass of water  SIX CLASSES OF NUTRIENTS 6. WATER ⮚Things that dehydrate: a) aging process b) sweat from exercise c) medications d) caffeine