DIET& Nutrition N u t r i t i o n

J u n e 1 7 , 2 0 1 9
- Excess proteins is converted to carbo &
fats to be stored
 Study of food and how the body makes use of it  Minerals
 Deals with quality & quantity of food consumed
- Necessary for body-building (bones, teeth,
 Deals with process of receiving & utilizing food for growth &
renewal of body and maintenance of body functions
structural)
- Play role in regulation of processes in
body (e.g. muscle contraction. Clotting of
blood, nerve stimuli)
 Maintain life by allowing indiv. to grow and be in state of  Vitamins
optimum good health - Needed for growth, normal function of
body and processes
- Fat soluble = D, E, K, A
- Water soluble = B, C
 Water
- Essential part of body structure
 Prevent diseases and illnesses - 60 % of body weight
 Concern about adapted food patterns of indiv. to their - Essential for utilization of food material
nutritional needs within framework of their cultural, and for elimination of its waste
economic and psychological situations and styles - Regulator of body processes (e.g.
 Awareness of the need in specified disease state to maintenance of body temp)
modify nutritional factors for therapeutic purpose

- Anything eaten/drunk = energy, building, regulation and

protection of the body
- Right kinds and amount of intake = good nutrition and
health (evident in appearance, efficiency and emotional
well-being)

- Chemical substances found in food

- Perform diverse role = provide heat and energy = to build
& repair body tissues and regulate body processes

 Carbohydrates
- Provide energy needed by the body
- Unused carbo is stored as glycogen or converted to fat
(mobilized for energy supply when needed)
 Fats
- Concentrated sources of energy
- Carriers of fat soluble vit.
- Source of essential fatty acids
- Excess fats are stored as fat reserves
 Proteins
- Build new tissues and maintain & repair it
- Synthesis of regulatory & protective substances
(enzymes, hormones, antibodies)
- Supplies 10% of body total energy
 DIET& Nutrition
C l a s s i f i c at i o n o f n u t r i e n t s ( 2 ) :
m i c r o n u t r i e n t s & m a c r o n u t r i e n t s
 Maltose
- Produced by hydrolysis of starch and
 Are energy-producing chemical substances is converted to glucose in digestion
consumed by large quantities - Not free in foods, goes to processing
 Fats, proteins, carbohydrates first
- Occurs in malt production &
germinating cereals
- E.g. infant formulas, malt beverage
products, beer (fermented barley)
polysaccharide
 Organic compound made of 2H : 1O (CHO) from that function  Compound//complex sugars (many molecule
as a source of energy of the body of simple sugars)
 Catabolized (broken down from big to small) from first form  Starch
(e.g. bread) to glucose and released to blood vessels to be - Most impt. Polysaccharide
distributed to our cells and then catabolized into ATP - Found in cereal, grains, legumes,
 Unused glucose is anabolized (combined from small to big) potatoes, root veg
to form glycogen (stored energy) and fats - Converted to glucose upon digestion
 3 Classifications  Dextrin
a. Monosaccharide - Intermediate (middle) product in
b. Disaccharide breakdown of starch
c. Polysaccharide - Not found free in foods
Monosaccharide  Cellulose
- Forms framework of plants in
 Simplest sugar (1 unit) that is readily absorbed, no digestion unrefined grains, veg, fruits
needed - Non-digestible = provides impt. bulk in
 Glucose (Blood Sugar) the diet & stimulates peristalsis
- principal form, moderately sweet and produced from (process of defecation)
starch digestion - Found in sources of fiber: plant stems
- Fuels the work of body and stores only for a few hours & leaves, coverings of seed & grains,
- 1/3 stored in liver and muscle cells skins and hulls
 Fructose a. Soluble – delay GIT transit
- Sweetest sugar & glucose absorption (fruits,
- Found in honey, fruits (apple, grapes, watermelon, legumes, barleys and oats)
berries), vegetables (peas) b. Insoluble – accelerate GIT
 Galactose transit, increase fecal
- Not freely found in food weight, slow starch
- Produced in lactose (milk products) digestion hydrolysis and delay glucose
disaccharide absorption (wheat brans,
corn barns, whole bread,
 Double sugar (2 monosaccharide) cereals and vegetables)
 Changed to monosaccharide by hydrolysis (breaking down of  Pectins
sub with H20) to be absorbed - Structural fiber found in the primary
 Sucrose (Table sugar) cell wall and intracellular layer of plant
- Granulated, powdered, brown cells mainly in (citrus) fruits
- Glucose + Fructose - Non-digestible & colloidal (jelly-like)
- Found in sugar cane and beet sugar (root crops) - To treat diarrhea (pectin can absorb
- Converted into glucose and galactose upon digestion toxin & bacteria in intestine)
 Lactose  Glycogen
- Glucose + galactose - Found in animal starch from glucose
- Less soluble & less sweet than fructose stored inside the liver and muscle
- Found in milk and other milk products (except cheese) tissues of the body (meat and seafood)
- Remains in the intestine for a long time to encourage - It is directly converted to glucose upon
growth of useful microbes (e.g. lactus bacillus) digestion
 Mouth
Obesity
 Saliva moistens food as its chewed
 Amylase breaks down sugar in carbohydrates into  Condition of having abundant amount of body fat
dextrin & maltose  Weighing 20% more than average
Stomach  Diagnosed by Body mass index (BMI) of a person
= having 30 or above BMI is considered obese
 Carbohydrates chewed into smaller pieces travel to the
stomach through esophagus (Food at this stage is
called CHYME)
 HCL in the stomach kills the bacteria in the chyme
 Solving: 78 kg person with the height of 5’6”
Small intestine
(converted to 1.68m2)
 Pancreatic amylase break down carbohydrates into = 78 kg
dextrin & maltose 1.68m2
 Intestinal juice (lactase, sucrose, maltase enzymes) = 78 kg
breaks down the carbo into monosaccharide 2.82m2
 Absorbed in the small intestine and process even more = 27.60kg/m2  below 30 meaning normal
in the liver and stored as glycogen, others move into  Symptoms
bloodstream  BMI of 30/more
 Pancreas release insulin to transport glucose to cell to  Joint pain
be utilized as energy  Hyperhidrosis
 Breathlessness
Large intestine // colon  Causes
 Anything that’s left over goes into the colon  Sedentary Lifestyle (inactivity)
 It’s broken down by intestinal bacteria then eliminated  Unhealthy diets/ eating habits
as stool  Prevalence
 By 2016, 6.4% of the population in PH was
classified as obese

 Gives energy Type 2 diabetes mellitus (DM)

 Protein sparring action (saves body from over-utilizing or  Adult onset diabetes(develops during
converting protein to glucose for energy) adulthood) that affects the way your body handles
 Necessary for fat metabolism glucose
 Aid in normal elimination/defecation/pooping (e.g. of  Body does not use insulin properly = insulin
carbohydrates cellulose & pectins that stimulate resistance
peristalsis and prevent constipation)  As it can develop later in life, it is preventable
 Supplying significant quantity of protein, B vit., minerals  Symptoms
(e.g lactose from milk that is associated with mineral Ca)  Weight loss (body uses fat/protein reserves
 Encourage growth of beneficial bacteria causing laxative as sources of glucose synthesized in the
effect (e.g. lactus bacillus in the stomach) liver)
 Sole source of energy for the brain & nerve tissue (only  Fatigue
glucose can penetrate the blood brain barrier [BBB] of  3 P’s: Polyuria ( urination), Polyphagia
brain to supply energy) ( hunger), Polydipsia ( thirst)
 Causes
 Hereditary
 Sedentary lifestyle
 Obesity
 Abuse of carbohydrate intake (develops
 Fibers rich in complex carbohydrates tend to be low in fat insulin resistance)
but high in sugar can lead to weight control to gain/loss
(e.g. vegetables)
 Food which are high in carbohydrates that are rich in
whole grains (high fiber) can prevent heart disease by
binding to the bad cholesterol and removing them upon
elimination
 Diets with high carbo content but low in fat can contribute
to having diabetes
 Some carbohydrates affect the health of the
gastrointestinal tract like cellulose, pectin, lactose

 Utilization of Glucose
 Glycogenolysis – utilizing stored glucose (glycogen)
 Gluconeogenesis – formation of glucose from non-
carbohydrate sources (fats & proteins)
 Lipolysis – breaking down of fats into glycerol or fatty
acids, some fat fragments form ketone bodies
 Excess lipolysis = increase ketones = ketosis
(disturbed condition of the body because of
imbalance in the acidity and alkalinity of the body)
 Diabetes – Cell cannot detect glucose inside body so
it signals brain to produce more (through feeding,
lipolysis, and gluconeogenesis) leading to increase
of glucose inside the body
 2 Types of Diabetes
 T1D // Juvenila diabetes (Insulin-dependent
diabetes) = genetic and chronic condition
characterized by the body's inability to produce
insulin due to the autoimmune destruction of
the beta cells
 T2D = Onset condition in which glucose is
not properly recognized and utilized by the
cell because of insulin/glucose receptor
resistance and this is due to abuse of carbo
intake over the years or late onset of
hereditary condition
 Hypoglycemia – lack of glucose
- give readily prepared liquid food
(honey) to unconscious person with hypoglycemia
 Hyperglycemia – excess glucose
 Empty Calories – food which do not contain any
amount of nutrients aside from carbohydrates
 Basic Conversion
 1m = 39.37 in
 1 ft = 12 in
 1 lbs = 0.45 kg
Compound (3)
- fats + other components
- Its 3 types are important to human nutrition
Phospholipids
- fatty acids + phosphoric acids + nitrogenous base
a. Lecithin
– most widely distributed
- traces placed in liver, egg yolk, raw
vegetable oils (e.g. corn oil)
- aids in emulsification (making food
softer) of food products (e.g. cheese, margarine)
b. Cephalins
– needed to form thromboplastin (forms
thrombus) for blood-clotting process
c. Spingomyelins
– component of myeline sheath (wraps
around nerve cell/neurons) found in brain
& other nerve tissue
- has also role in absorbing drugs in CNS
Glycolipids
- Fatty acids + carbohydrate + nitrogenous base
a. Cerebrosides
– components of nerve tissue & certain cell
membranes (have role in fat transport)
- carbohydrate component - galactose
b. Gangliosides
- made up of certain glucose + galactose
+ compound complex of amino sugar
lipoproteins
- Lipids (cholesterol, neutral fats, fatty acids) + proteins
(protein complex for their transport & activity in aq
medium)
- Formed in liver
- Found in cell (organelle membranes, mitochondria,
lysosomes)
- Insoluble in water

Derived lipids (3)

 Organic compounds of CHO - Simple derivatives from fat & fat compound digestive
 Esters of glycerol = fatty acids = Fats & oils breakdown
/Triglycerides Fatty acids
 Constitute 34 % of energy in human body
 Include substances: oil & waxes = greasy & - Key refined fuel forms of fat = for cell energy
insoluble in water - Basic structural units of fat
 Provide more concentrated source of energy - Sources:
 Fat deposits (unused fats) – Structural Fats a. Saturated fats
– no H can be added
- e.g. palmitic & stearic acid (abundant in
animal fats = beef, chicken)
b. Monosaturated fats
Simple lipids // triglycerides// - 2 C atoms are joined by double bonds
-
neutral fats - e.g. oleic acid (most abundant and
- Fats & oils which are esters of glycerol base + 3 fatty found in olive & peanut oils)
acids - eliminates LDL
- Water soluble form of carbohydrates c. Polyunsaturated fats
- Waxes = esters of fatty acids + high molecular - 2 of more double bonds are present
weight of monohydric alcohol (e.g. ethanol) - e.g. linoleic acid (most common and
abundant in vegetable oils
 Glycerol Cerebro vascular accident
(cva)
- Water soluble component of triglycerides and is
inconvertible with carbohydrate  Cerebro “brain”
- Broken off in digestion = forms glucose in diet  Bv to the brain is obstructed (brain has the narrow
- E.g. Palm/ soy/ coconut oil BV)
 Fat deposits in artery is pumped by increase blood
Steroid flow of the heart and ejected to the brain
 Leads to necrosis inside the brain that leads to
- Class of fat-related substances that contain sterols (male permanent damage
hormone)  Symptoms
- Cholesterol is a main member of group  Dizziness
 Headache
 Loss of muscle control
 Paralysis
 95% are digested & absorbed that are stored and  Slurred speech
deposited in adipose/fatty tissues = sources of calories  Syncope (loss of consciousness)
(conservation form of energy) and continuing supply of
Hypertension (increase BP)
energy
 Protein sparring – its availability reduces the body's need  Blood pressure which is the force pushed by the
to burn protein for energy blood to the walls of artery
 Essential to maintain constant body temp = effective Diabetes mellitus
insulation
 Cushions vital organs (e.g. kidney)
 Facilitates absorption of fat-soluble vit. A,D,E,K
 Provides satiety & delay onset of hunger
 Contributes flavor & palatability (satisfaction) to diet

 Elevated blood cholesterol (increase LDL) is a major risk

for cardiovascular or heart disease due to constricted
arteries
 (Aside from steric acid) lauric, myristic, palmitic acid from
saturated fats = raises blood cholesterol levels
 Olive oil from monosaturated fats lowers the risk of heart
diseases because it picks up LDL
 Omega-3 polysaturated fats lower blood cholesterol and
prevent heart diseases. Eicosapentaenoic acid (EPA)
sources such fish (once a week) can lower blood
cholesterol and prevent heart attack & stroke
 Fat does not instigate cancer development but can
promote if once present
 High-fat diet tend to store body fat ably = obesity

Coronary heart dse.

 Obstruction of coronary artery (branch of aorta) which
supplies blood to heart (containing nutrients & O)
 2 Classes:
a. MI (cell death/necrosis in the heart that leads to
strokes that leave permanent damage)
b. Angina (temporary chest pain)
 Symptoms
 Chest pain
 Tachypnea
 Tachycardia
 Increase BP
 Anxiety (fear of unknown)
 Kinds of Lipoprotein (2)
a) Low Density Lipoprotein (LDL) // Bad
Cholesterol
- Transport unused cholesterol from
liver to cell membrane for synthesis of
steroid hormone
- Leave traces of cholesterol in blood
stream that restricts blood flow that
contributes to atherosclerosis,
coronary dse, cerebrovascular
accident
b) High Density Liporotein (HDL) //
Good Cholesterol
- Smallest of lipoprotein molecules
- Densest because it has more protein
than lipids
- Transport cholesterol mostly to liver/
steroidogenic organs
- Takes/returns cholesterol deposit left
by LDL from bloodstream back to liver
At risk Desirable
 Greek word “protos” = primary, ranking first, occupying first
position
 A building materials for living cell.
 very large, more complex and high molecular weight
organic compounds
 CHO + N (16%)
 Nitrogen component makes protein bigger and harder for
the liver to metabolize
 Caloric Value of Proteins - 1g of protein = 4 kcal
 Protein synthesis is where RNA comes into a ribosome
after copying DNA. There, the RNA's copy gets transformed
into a protein when the specific order of amino acids is read
 Found in meats, poultry, fish, cheese, milk, nuts, legumes,
and in smaller quantities in starchy foods and vegetables
 Top 10 Sources of Veggie Proteins & 3 sources of Meat
Proteins:
Food % Cucumbers 24%
Spinach 46% Green Pepper 22%

Kale 45% Cabbage 22%

Male Less than 60 mg/dL (1.6
40mg/dL (1.0 mmol/L) or Broccoli 45% Tomatoes 18%
mmol/L) above
Cauliflower 40% Beef 25.8%
Femal Less than 50 60 mg/dL (1.6
e mg/dL (1.3 mmol/L) or Mushroom 38% Chicken 23%
mmol/L) above Parsley 34% Eggs 12%
 Cholesterol
- Main group of Steroid fats
- Found in body tissues (brain & nerve tissues,
bile, blood, liver) = where cholesterol is Simple proteins (7)
synthesized (because the body cannot
naturally make cholesterol)
- Liver makes 800mg of cholesterol which  those which yield only amino acids upon hydrolysis
circulate through blood stream Albumin
- Precursor of vit. D, hormones and bile acids
(helps to digest fats)  Characteristics
- Foods rich in cholesterol = egg yolk, organ  Water soluble
meats, shellfish, dairy fats, butter, whole milk,  Coagulated by heat
whole milk cheese, ice cream, small amounts  Found in blood
of meat  Main function: regulate the oncotic pressure of blood
- Food that limit production of cholesterol = fruits (pressure that pulls fluid to the blood vessels or vascular
& vegetables space)
- Cholecystitis – disorder in results from too  E.g. Serum albumin & egg white
much cholesterol intake making the gallbladder  Seed protein contain less albumin in lesser quantities
swell Globulin
 Characteristics
 Insoluble & sparingly soluble in water
 solubility is greatly increased by the addition of
neutral (e.g. NaCl)
 coagulated by heat
 E.g. Serum globulin, fibrinogen (factor I - occlude blood
vessels and thereby stop excessive bleeding) myosin of
muscle and globulins of pulses
 Glutelins phosphoproteins
 Plant proteins  compound of phosphoric acid joined in ester linkage
 Characteristics found in casein milk
 Insoluble in water & absolute alcohol
Chromoproteins
 Soluble in dilute alkalis and acids
 E.g. Glutelin of wheat  compounds of proteins and non proteins pigment
 Found in: flavoproteins, hemoglobin, and cytochromes
Prolamins
 Characteristics metalloproteins
 Insoluble in water  compounds or metals attached to proteins
 soluble in 70-80% aqueous alcohol  Found in:
 Insoluble in absolute alcohol, water and salt  Ferritin - stores Fe in tissues
solution  Hemosiderin - iron-stage complex as
 E.g. Gliadin of wheat and zein of corn breakdown of heme
 Transferrin - main protein in the blood that
albuminoids
binds to iron and transports it throughout the
 occur as chief constituent of exoskeleton body
 Characteristics
 insoluble in all neutral solvents and in dilute Derived proteins
acids and alkalis
 highly resistant to proteolytic enzymes (breaks  products formed in the various stages of hydrolysis of
the long chainlike molecules of proteins into a protein molecule
peptides and eventually into amino acids)  are subdivided into Primary & Secondary derived
 fibrous in nature = form most of the supporting proteins
structures of animals
 E.g. collagen, elastin, keratin

Histones
 small and stable basic proteins
 contain fairly large amounts of basic amino acid =  Complete protein = those that contain all the essential
histidine amino acids in sufficient quantity and ratio to supply
 Characteristics the body’s needs
 soluble in water = comes from animal meat but
 insoluble in ammonium hydroxide comes with a lot of saturated fats
 not readily coagulated by heat  Incomplete proteins = those deficient in one or more of
 E.g. occur in globin of hemoglobin (found in nuclei of the essential amino acids
cells) = comes from vegetables (e.g.
wheat)
Protamines
 major nuclear protein in sperm cell
 simplest of the proteins  used in repairing worn out body tissue proteins
 Characteristics caused by the continued wear and tear in the body
 soluble in water  used to build new tissue by supplying the necessary
 not coagulated by heat amino acids and building blocks
 source of heat and energy
 contribute to numerous essential body secretions and
Compound proteins (6)
fluids, enzymes and proteins (e.g. mucin)
 Are combination of simple proteins and some other non  essential in the maintenance of osmotic relations
protein substance called a prosthetic group attached to a among the various body fluid (e.g. serous albumin)
molecule.  play a vital role in the resistance of body to diseases
(e.g. lymphatic system)
Nucleoproteins  Dietary proteins furnish the amino acids for a variety of
 Combination of simple proteins and nucleic acid metabolic functions
 important constituents of nuclei and chromatin (DNA +
proteins) = all used to form chromosome which is our
genetic info.
Mucoproteins & glycoprotein  Normal = 0.9 g/kg
 combination of protein and large quantities of complex  Children = 1g/kg
polysaccharides such as mucin (constituents of mucus,  Pregnant women = 30g/kg more than a normal person
the slimy visco-elastic material that coats all mucosal  E.g. Pt is 46kg should receive (46kg x 0.9 g)
surfaces). 41.4 g amount of protein
 High protein diets can come with high saturated fat
content which can lead to heart diseases
 Cancer - prostate, pancreas, kidneys, breast and
colon
 High protein diet can promote secretion of Ca
which can prevent osteoporosis which is a
condition wherein the density/quality of bone is
reduced (pt is easily fractured)
 Weight control
 High protein content in the blood can aggregate
kidney disorders or diseases because it gives
heavy workload to filter
 basic structural building units of protein and other
biomolecules
 are also utilized as an energy source.
 combine to form proteins by means of a peptide
bond
 Amino acid is synthesized in the rough endoplasmic
reticulum with ribosome with the signal of the DNA in
the nucleus

 20 different amino that make up all proteins in the

marasmus human body
 Non-essential amino acids = 9 - 12 can be
 Severe deprivation of food over a long period of time
manufactured by the body & not obtained
 Cause: severe deficiency of all nutrients (especially
from the diet
protein, carbohydrates and lipids) mainly result from
 Essential amino acids = 8 to 11 cannot be
poverty
manufactured by the body & must be
 Symptoms:
obtained from the diet
 loss of muscle and subcutaneous fats
(metabolized by the body for energy)
 shrunken eyes Essential Non Essential
 unusual body temperature
Glycine
kwashiorkor Threonine
Alanine
Leucine
Aspartic acid
 reflect an abrupt and recent deprivation of food Isoleucine
Glutamic acid
which develops rapidly as a consequence of Valine
Proline
protein deficiency or an illness like measles Lysine
Hydroxyproline
 Cause: deficiency in dietary protein Methionine
Cystine
 Symptoms: Phenylalaline
Tyrosine
 Edematous abdominal/peritoneal cavity Tryptophan
Serine
 Edema also in hands & feet
Arginine
 Ascites (accumulation of liquid in peritoneal
Histidine
cavity because of low albumin which should
have prevented intravascular fluid from
invading interstitial spaces)