Basic Concepts in Nutrition and Diet Therapy - central role of nurses in identifying needs of the client

Educator/Teacher
Welcome to Nutrition and Diet Therapy
- involves nursing activities, health promotion, the primary concern
Health
Counselor
- Is the extent to which an individual or group is able to realize aspirations and
satisfy needs and change or cope with environment. - providing emotional, intellectual and psychological support
- It is the complete physical, mental and social well-being and not merely the
Manager/Coordinator
absence of disease or infirmity.
Nursing - Manages the nursing care.

- Is a caring profession; practiced with an earnest concern for the art of care and Change agent
science of health. - assists client to modify behavior
Major Goals in Nursing Leader
Promotive - Influences other to work together towards a mutually envisioned goal.
- an action or measures designed to support behavior conducive to health Clinician
Preventive - use of technical expertise to administer nursing care
- Any actions or measures designed to protect individuals, families, groups, Advocate
communities from harm to their health
- promotes what is best for the client, protects the client rights
Curative
Researcher
- Any actions or measures designed to correct or remove disease or any illness.
- participates in scientific investigation; uses research findings in practice
Rehabilitative
Collaborator
- any actions or measures designed to restore health and promote recovery from
- Initiates nursing action within the health team.
any alteration of health

Roles and Responsibility of a Nurse

Caregiver
Nursing Theories related to Nutrition
- helping clients promote, restore, and maintain dignity, health and wellness
Abraham Maslow
Communicator/Helper
Hierarchy of Basic Human Needs  Happiness
 efficiency
 Physiologic Needs
 longevity
 Safety and Security
 Love and belonging
 Self-Esteem Needs
- To promote the health of the individual and prevent the occurrence of illness, the nurse
 Self-Actualization Needs
must assist the client in meeting’s his nutritional needs.
Physiologic - The primary role of nutrients is to provide the building for the efficient functioning and
maintenance of the body.
 Oxygen
- The human body cannot exist for a long time without enough nourishment from food.
 Fluids
We eat food to sustain life, to enable us to grow and be healthy so that we can carry
 Nutrition
out our task at work and at play.
 Body temperature
 Elimination
 Rest and sleep
 Sex We must first define the following:
Virginia Henderson
- identified fourteen (14) components of basic nursing Digestion
- Postulated that the unique function of the nurse is to assist the clients, sick or - The process by which foods are broken down for the body to use in growth,
well, in the performance of those activities contributing to health or its recovery. development, healing and prevention of diseases.
Faye Glenn Abdellah Absorption
- identified twenty one (21) nursing problems - The process by which digested proteins, fats, carbohydrates, minerals and water are
- key nursing problems related to health needs of people actively and passively transported through the intestinal mucosa into the blood or
lymphatic circulation.
Dorothy Johnson
Metabolism
- identified seven (7) behavioral subsystem
- Ingestive - taking in nourishment in socially and culturally acceptable ways - The complex chemical process that occurs in the cells to allow for energy use and for
cellular growth and repair.

Introduction:
The benefits of good nutrition
 Health
Meaning, Importance and Functions of Nutrition-2
- All living things need food to survive, it gives us energy for everything that we do. It
also gives the body what it needs to repair muscles, organs and skin. Food helps us
fight off dangerous disease. It is important to eat a wide range of food in order to stay
healthy. Nutrition is the science that deals with food and how the body uses it.

Nutrition
- Is the science of food and nutrients, their action and interaction, in relation to
providing the body with the necessary substances to maintain homeostasis.
Nutritional balance impacts the health maintenance and disease prevention and
is essential for growth and optimal bodily function. The process for nutrients use
by the body includes: ingestion, absorption, digestion, energy production and
excretion.
- Food has three basic functions: provide energy sources, build tissues, and Classification of Nutrients
regulate metabolic processes. Food makes your body work, grow and repair
Image result for 6 essential nutrients and their functions
itself. The kind of food you eat can affect the efficiency of these processes.
- Food is composed of many different chemical substances - " macro-nutrients"
(major nutritional components that are present in relatively large amounts, such
as proteins), "micro-nutrients"(major nutritional components that are present in
relatively small amounts, such as vitamins) water, and roughage (dietary fiber).

Cells are composed of water, inorganic ions, and carbon-containing ( organic)

molecules. Water is the most abundant molecule in cells, accounting for 70 % or
more of total cell mass, consequently, the interactions between water and the other
constituents of cells are of central importance in biological chemistry.

MACRO-NUTRIENTS
Carbohydrates
- It is an organic compound containing C, H, O, Derived from the Greek word
saccharide meaning starches and sugars and chiefly found in plants. It is
produced by the process of photosynthesis from - H2O, CO2 and sun. The Total
Energy Requirement is ranging from 50% to 70% of body energy needs is from
CHO. CHO has one (1) gram of CHO which is equivalent to 4 calories upon
complete hydrolysis. The building blocks are called monosaccharide. The
 digestion begin in the mouth with salivary amylase released during the process
of chewing and are absorbed across the membrane of the small intestine and
transported to the liver distributed to the rest of the body. The absorption
process begins around 3-6 hours after eating.
The classification of carbohydrates are the following:
A. monosaccharide considered as the simplest form of sugar which is small
molecules that require little or no digestion before they can be used by the body and
the source is the digestive end product of lactose hydrolysis.
There are (3) types of monosaccharide:
(1) Glucose which is primarily “physiologic sugar” or “blood sugar”, “dextrose”,
“grape sugar”, principal form used by the body, moderately sweet sugar works for
the body’s brain, nerve cells, RBC and stores last for only hours. Gluconeogenesis is
the process where protein is converted to glucose. Ketosis is the process converting
lipids to glucose for energy use by the body with less available carbohydrates that
more fats to be broken down to form ketone bodies. Some sources of glucose can be
found abundantly in fruits, sweet corn, corn syrup. Some fruits does have Lycopene
(red), Carotene orange and yellow, Anthocyanin (blue and brown) and Cruciferae
(white and green).
(2) Fructose is considered as fruit sugar, the sweetest of all sugar, “levulose” and
sources are ripe fruits and honey.
(3) Galactose is not found in nature and not found in free foods, but produced from
lactose (milk sugar) by digestion and is converted to glucose. Galactosemia is the
term to infants born with an inability to metabolize galactose.
B. Disaccharide which has two sugar molecules and has 3 types:
(1) Sucrose considered as the ”cane sugar”, “table sugar”, “beet sugar”, example is
Sucrose = glucose + fructose.
(2) Maltose considered as ”malt sugar”, derived from the digestion of starch wit
example of maltose = glucose + glucose.
(3) Lactose known as milk sugar, least sweet among sugars with link two molecules
of glucose + galactose and sources as milk and milk products.
C. Complex Carbohydrates or Polysaccharide that contains many monosaccharide
linked together with the following types:
(1) Starch is the storage form of carbohydrates in plants, supply energy for a long
period of time and the sources are cereal grains, rice, wheat.
(2) Dextrin - not found in free foods but the intermediate product of starch digestion
with food source of toasted bread + application of dry heat.
(3) Glycogen is an animal starch, storage form of CHO in the body found in the liver
and muscle. Muscle glycogen supplies energy directly to surrounding tissues during
work and exercise while liver glycogen is converted to glucose to be used in the body
through the process called “glycogenolysis”. Food sources of glycogen are animal
liver, oysters, muscle meat.
(4) Fibers considered as roughage because they form bulk of the diet, act as broom
in the digestive tract, indigestible part of food and primary constituent of plant cell
wall, not digested by human due to lack of enzyme that will split or break it. The
body requirement is 20 to 35 g/day.
The following function of Carbohydrates are:
1. chief source of energy, protein sparing;
2. takes part in building body tissues to some limited extent;
3. Regulator of intestinal peristalsis and provider of bulk.
Lack of Carbohydrates resulted to:
1. underweight and/or rapid weight loss
2. general weakness
3. poor physical performance
4. Fainting or collapse in severe deficiency; and hypoglycemia in acute
carbohydrate deficiency.
Excessive Carbohydrates may result in:
1. dental caries
2. obesity/overweight
3. Diabetes mellitus and gas formation. The health effects of starch and fibers
are promote weight loss/ weight control, protect against heart disease and
stroke and cancer, fight against diabetes and promote gastrointestinal
health.
Fats
- Also known as Lipids, consider as organic nutrient containing C, H, O attached in
a glycerol base. One (1) gram fat is equivalent to nine (9) calories with Total
Energy Requirement of 20%-30% is from fat. It remains in the stomach for the
longest period of time. A good approach when it comes to breaking up fat
calories is to eat 40 percent of daily fat grams at breakfast, 40 percent between
midday meal, and 20 percent at dinner. Avoid fatty foods at night. It can take 2-4
hours for fat to digest, so if an individual eat it too late in the evening, the body
won't have as much time to utilize this energy before storing it. Bile contains bile
salts, which act as an emulsifier of lipids. This breaks the large fat droplets into
smaller droplets that are then easier for the fat-digesting enzyme pancreatic
lipase to digest. Fats are mainly digested in the small intestine. Steatorrhea is
the presence of excess fat in feces.
The fats are classified as:
(A) Simple Lipids consider as neutral fats with chemical name is triglycerides and
glycerol is derived from a water soluble form of CHO;
(B) Compound lipids which is a combination of fats with other components;
important in human nutrition.
The compound lipid has different types;
(1) Phospholipids which has fatty acids, phosphoric acids and nitrogenous
base. Examples are lecithin which is most widely distributed, traces placed in liver,
egg yolk and vegetable oil and added to food products such as cheese and margarine
to aid emulsification. Cephalin is needed to form thromboplastin for blood clotting.
Sphigomyelin which is found in brain and other nerve tissue that serves as insulator
around nerve fibers.
(2) Glycolipids which is fatty acids combined with CHO and nitrogen.
(3) Lipoprotein which is lipids combination of protein with different sub-
types Chylomicrons that transport diet-derived lipids; mostly triglycerides; Pre-beta
lipoprotein consider as VLDL (very low density lipoprotein); fat circulating in the
blood during fasting state; Beta lipoprotein consider LDL (low density lipoprotein);
transport in the artery wall; and Alpha lipoprotein consider as scavengers; also
known good cholesterol.
(C) Derived lipids that is fat substances produced from fats and fat compounds with
fatty acids as basic structural unit of fat. Divided into three forms:
(1) Saturated fatty acids – palmitic and stearic acids; examples are bacon,
butter, grated coconut, coconut cream, coconut oil, margarine, mayonnaise, cream
cheese, sandwich spread, whipping cream, chicharon;
(2) monounsaturated – oleic acid; examples are avocado, peanut butter,
peanut oil, pili nut, olive oil, shortening; and
(3) polyunsaturated fatty acids – linoleic acid, vegetable oil: examples are
corn, soybean, rapeseed, canola, sunflower, sesame seeds. Glycerol is water soluble
component of triglycerides; available for the formation of glucose in the diet.
Steroids are fat related substances that contain sterols; main member is cholesterol
– important constituent of body cells and tissues.
The functions of Fats are the following:
1. supplies food energy in concentrated form for body activities
2. protects vital body tissue and insulates body; supplies essential fatty acids
3. serves as a carrier of the fat-soluble vitamins (ADEK)
4. adds palatability and satiety value (sense of fullness) to your meals. The lack
of fat in the diet rests in: underweight, sluggishness, skin irritation similar to
eczema in infants and signs and symptoms of fat-soluble vitamin deficiency.
 The excess intake of fat results in: obesity/overweight, and cardiovascular
diseases.
Protein
- It is an organic compound containing C,H,O,N and derived from the Greek word
“proteios” meaning to hold first place or is the prime importance. The building
blocks are called ‘’amino acid’’. The total energy requirement supplied by CHON
is 10%-15% with 1 gram CHON is equivalent to 4 calories upon complete
hydrolysis. Protein digestion occurs in the stomach and duodenum in which 3
main enzymes, pepsin secreted by the stomach and trypsin and chymotrypsin
secreted by the pancreas, break down food proteins into polypeptides that are
then broken down by various exopeptidases and dipeptidases into amino acids,
protein is digested and absorbed in the small intestine. It has simple proteins
which comprises of albumins that is soluble in water, coagulated by heat and
globulins that is insoluble in water, soluble in salt solution, coagulated by heat.
- The essential amino acid (EAA) or indispensable amino acid is one that cannot
be synthesized by the body. Examples are histidine, phenylalanine, ioleucine,
threonine, leucine, tryptophan, lysine, valine, and methionine. Semi-essential or
semi-indispensable amino acid reduces a need for a particular essential amino
acid and partially spares it like arginine, tyrosine, cystine, glycine, serine. The
non-essential amino acid (NEAA) is not dietary essential because the body can
synthesize it such as glutamic acid, aspartic acid, alanine, proline, norleucine,
citrulline, hydroxyglycine, and hydroxyproline.
The functions are the following:
1. builds and repairs body tissue for growth and maintenance such as
anabolism – repairing worn out body tissue and catabolism – continued wear
and tear going on in the body
2. builds resistance to infection by helping form antibodies
3. supplies additional energy
4. Contributes to numerous body secretions and fluids; and maintain water
balance. The sources of protein coming from animal sources - egg, milk, milk
products, meat, fish, poultry and sea foods and plant sources - cereals
(wheat, rice, corn), legumes (munggo beans, peas, peanuts, soybeans),
processed vegetable protein (vegemeat, tofu).
The lack of protein results in:
1. retarded growth in children
2. low resistance to infection at any age
3. slow recovery from illness
4. low birth weight
5. protein energy malnutrition- Marasmus and Kwashiorkor
6. loss of weight; and (7) edema, skin lesions, mental sluggishness.
Kwashiorkor and Marasmus are protein-energy malnutrition. Kwashiorkor is a
protein deficiency, disease caused by severe shortage of protein; associated with
post weaning diets ↑ cereals and ↓ in quality and quantity protein; usual onset is
from 1-6 years old with signs and symptoms of edema, enlarged liver due to
accumulation of fat, altered skin and hair pigmentation and moon’s face. Marasmus
is a protein caloric deficiency, disease caused by inadequate protein and calories,
from semi-starvation resulting from mother’s failure to nurse her infant. The onset is
from 6 months-4 years old with signs and symptoms of loss of subcutaneous fat-very
underweight and old man’s face.
The effects of excessive protein intake: kidney function – high CHON diet - increase
work of kidneys; mineral losses – increase CHON diet - calcium excretion rises;
obesity – high CHON diet – increase intake rich fat foods; heart disease – foods rich
in animal protein – rich n saturated fats; and cancer – increase in CHON diet –
increases rich saturated fats foods intake
MICRO-NUTRIENTS
Vitamins
- The word vitamin coming from a Latin word meaning vita – life and amine
means nitrogen compound. They do not give energy but merely help convert
 food into energy. Bile is needed for the absorption of fat-soluble vitamins. It acts
as co-enzyme for energy metabolism of CHO, CHON and fats. Precursors /
Provitamins is a compound that can be changed to active vitamins. Preformed
Vitamins is a occurring vitamins that are inactive form and ready for biological
use. Avitaminosis is a lack of vitamins, deficiency. Hypervitaminosis is a vitamin
toxicity, excessive accumulation of vitamins in the body. Vitamin malnutrition is
bad (mal); too much or too little is not good for the health. Vitamin like
compounds are substances have physiological roles like vitamins but in large
amounts partially synthesized in the body like inositol, choline etc. Antivitamins
or vitamin antagonist is a substance that interfere the normal functioning of the
vitamin like dicumerol against Vitamin K, avidin against biotin.
There are two classifications of Vitamins:
1. Fat soluble vitamins that is dissolve in fat before they are absorbed in the
blood stream; not absolutely needed daily from food sources; have
precursors, stored in the body and deficiency develops slow; with examples
of Vitamins A, D, E, K.
2. Water soluble vitamins that is dissolve in water and are not stored in the
body; absolutely needed daily because excess excreted in the urine; do not
have precursor and deficiency develops fast; and with example of Vitamin B
complex and Vitamin C.
Fat-Soluble Vitamins
Vitamin A
- It is also known as retinol with precursor of carotene, absorbed through
lymphatic system and portal blood to liver. An antioxidant and never be given
for pregnant mother for the first trimester because causes teratogenic to the
baby. The following functions are: (1) helps maintain normal vision; (2) helps
keep lining of the mouth, nose, throat and respiratory tract healthy; (3) helps
skin and hair glossy, teeth strong; (4) promotes growth; (5) maintains the
stability of the cell membrane; (6) assists in immune reaction. Lacking of vitamin
A results in: (1) Bitot’ s Spot a mild form and Xeropthalmia a severe form of
blindness; (2) inability to see in dim light or “night blindness”; (3) eyes sensitive
to bright light; (4) rough dry skin and membranes of nose and throat; (5) low
body resistance to disease; and (6) affects health of skin, hair, nails and poor
growth. Excess intake of vitamin A results in: (1) yellow discoloration of the skin
or “carotenemia”; (2) dry, itchy skin and coarse hair; (3) nausea and headache;
(4) irritability; and loss of appetite. Food sources are animal liver, egg yolk, dairy
product, green, yellow and orange fruits and vegetable.
Vitamin D
- It is also known as calciferol with precursor of ergosterol, It is also produced
endogenously when ultraviolet rays from sunlight strike the skin and trigger
vitamin D synthesis. It can be warmed or kept for long period of time without
deteriorating. It is needed for calcium and phosphorous absorption, bone
mineralization. The functions of vitamin D are; (1) helps build and maintain
strong bones and sound teeth; (2) absorbs calcium and phosphorus; and (3)
promotes normal growth and development. Lack of Vitamin D results in: (1)
tetany – muscle twitching; (2) malformed or soft bones (rickets for children and
osteomalmacia for adult); (3) poor development of teeth; (4) stunted growth
(osteoporosis); (5) lowered amount of calcium and phosphorus in blood. Excess
intake of Vitamin D results in: (1) loss of appetite; (2) nausea and vomiting; (3)
intense thirst and frequent urination; (4) severe constipation and/or diarrhea;
(5) muscular weakness; and (6) headache and drowsiness. Food sources are
dairy products, eggs, yolks and fatty fish.
Vitamin E
- It is an antioxidant vitamin with precursor of tocopherol, stored in adipose
tissue, aided by bile and fats and stable to heat and acid. The functions of
vitamin E are: (1) maintains nerves, muscles and a healthy reproductive system;
(2) helps protect tissues and membranes against the damage of oxidation; and
(3) helps in the formation of red blood cells and in the utilization of Vitamin K.
The food sources are vegetable oils, nuts, seeds, whole grains.
Vitamin K
- It is also known as menadione, pytomenadione and phylloquinone. It is
synthesized by normal intestinal flora and maintenance of prothrombin level in
 blood plasma. The functions of vitamin K are: (1) helps in the normal clotting of
the blood; (2) increases calcium absorption; and (3) maintains strong healthy
bones. Lacking of vitamin K results in: (1) slow clotting of blood; (2) tendency to
bleed easily; and (3) hemorrhage following operations or in the umbilical cord of
newborn infants. The food sources are green leafy vegetables.
Water Soluble Vitamins – fresh food vitamins
Vitamin C
- It is also known as ascorbic acid, anti-oxidant vitamin and easily absorbed from
small intestines. The functions of vitamin C: (1) increases the body resistance to
infection; (2) helps keep gums and teeth healthy; (3) aids in the absorption of
iron and calcium in the body; (4) helps in the formation of red blood cells; and
(5) prevents scurvy. Lack of ascorbic acid results in: (1) bleeding gums; loose
teeth; (2) skin hemorrhages (black and blue spots); (3) slow wound healing; (4)
bone changes; (5) anemia; and (6) scurvy in severe deficiency. The food sources
are citrus fruits, broccoli, cantaloupe, kiwi, cabbage, strawberries, tomatoes,
melons.
Vitamin B Complex
- short life that needs to be replaced continually; if food rich in vitamin B complex
especially vitamin B2 and need to be boiled losses of Vitamin B is 15-40%. When
frying – 40-50% and roasting – 30-60%. That’s why lost vitamins from cooking
are transferred to the cooking liquids and best turn these liquids to sauces and
gravies.
Vitamin B1
- It is also known as thiamine and the functions of vitamin B1 are: (1) prevents
beri-beri / nutritional polyneuritis; (2) keeps nerves in healthy condition, muscle
nerve function; (3) promotes good appetite and normal digestion; and (4)
promotes good growth. Lack of thiamine results in: (1) mental
confusion/depression; (2) poor appetite; (3) nervousness; (4) loss of ankle and
knee jerk reflexes; (5) painful calf muscles (cramps); (6) constipation; (7) fatigue,
weakness; and (8) retarded growth. The food sources are whole grains, pork,
cereals, legumes, seeds and nuts. There are types of beri-beri such as infantile -
occurs in infant 2 to 5 months of age, gets the disease from mother’s milk
suffering from beri-beri and symptoms like loss of voice (aphoria) and cyanosis.
Wet - edema on both extremities progress upwards to heart and lungs. Dry –
involves peripheral nerves causing paresthesia leading to paralysis.
Vitamin B2
- It is also known as riboflavin, co-enzyme for energy metabolism, essential for
protein, fat and carbohydrates metabolism and vitamin readily destroyed in
cooking. The functions of vitamin B2 are: (1) keeps eyes and skin healthy; (2)
aids in normal functioning of nervous system; and (3) promotes growth. Lack of
riboflavin results in: (1) sores in angles of mouth and fold of nose, itching
burning eyes; (2) sore, swollen and chapped lips, swollen, fissured, and painful
tongues; and (3) retarded growth. The food sources such as pork, grains, cereal
products, meats, fish, green leafy vegetables.
Vitamin B3
- It is also known as niacin or nicotinic acid and co-enzyme for energy metabolism.
The functions are: (1) promotes normal digestion and keep nerve in healthy
condition; (2) keeps skin healthy; and (3) promotes growth. Lack of niacin results
in: (1) rough, red skin which later becomes pigmented; (2) sore mouth, tongue
and throat; (3) digestive and nervous disturbances; (4) loss of appetite and
weight; (5) pellagra or “3D disease” (dementia, dermatitis, diarrhea) in severe
deficiency; and (6) irritability and mental confusion. The food sources of vitamin
B5 are whole grains, legumes, green vegetables, meats, fish, nuts and eggs.
Vitamin B5
- It is also known as panthothenic acid with the following functions: (1) essential
for carbohydrate, protein and fat metabolism; (2) maintenance of normal
growth, healthy skin and integrity of CNS; and (3) co-enzyme for energy
metabolism. Lack of Panthothenic acid resulted in insomnia, tingling sensation
of the extremities, muscle cramps and vomiting. The food sources are liver,
meats, eggs, milk cheese and legumes.
 Minerals
Vitamin B6 - These are the element in their simple inorganic form. Primary function of the
small intestine is the absorption of nutrients and minerals found in food. The
- It is also known as pyridoxine with functions of metabolism of amino acids and
phytates, oxalates & tannins which are compounds found in foods that can bind
protein; helps the body use carbohydrate, fat and protein; neurotransmitter
to calcium, iron, zinc and other minerals and interfere with their absorption. The
synthesis, avoided to patient with parkinson’s; supplemented in anti-TB therapy;
following macro-nutrient minerals –Ca, Na, P, K, S, Cl, Mg and the micro-nutrient
and converts tryptophan to niacin and linoleic acid to arachidonic acid. Lack of
minerals –Fe, I, Zn, Se, Mn, Cu, Mo, Co, Cr.
pyridoxine results in: (1) loss of appetite, nausea and vomiting; (2) nervous
irritability and convulsions; (3) dermatitis around the eyes, mouth, on the nose Calcium (Ca)
and behind the ears. The food sources are whole grains, spinach, broccoli,
- is 99% present in the bone, major component of renal calculi, with blood serum
legumes, vegestable oils of corn.
of normal value 4.5 to 5.5 mEq/liter. The following functions are: (1) build and
Vitamin B9 maintain strong bones and teeth; (2) promotes normal blood clotting, regular
heartbeat, cell metabolism and other muscle contractions; (3) prevents rickets in
- It is also known as folic acid or folate with functions of aids in metabolism of
children and osteomalacia in adults; and (4) lowers risk to fracture. Lack of
genetic material (DNA, RNA); helps cure a form of anemia, poor growth, and
calcium results in: stunted growth, defective structure of teeth and bones called
birth defects; synthesizes DNA which control cell function, heredity and tissue
rickets in very young children, soft bones or osteomalacia in adults, decreased
growth; and regenerates red blood cell and essential formation of WBC in the
bone density, increased porosity (demineralization) of the bones; called
bone marrow. Lack of folic acid results in: (1) poor growth; (2) fatigue,
osteoporosis. low peak bone mass, increased risk to fracture. The food sources
depression and confusion; (3) macrocytic anemia; (4) glossitis; (5) diarrhea; (6)
are milk products, dark green leafy vegetable, salmon, orange juice and tofu.
malformation in the offspring especially neural tube defect; (7) gastrointestinal
disturbances. The food sources are green leafy vegetables, nuts, legumes, grain Magnesium (Mg)
products.
- has a blood serum normal value 1.5 to 3.0 mEq/liter. The following functions
Vitamin B12 are; (1) helps regulate body processes including regulation of normal heart
rhythm; (2) aids in the normal functioning of the body enzymes; (3) relaxes
- It is also known as cyanocobalamin or cobalamin, consider as folate metabolism,
muscle after contraction; and (4) promotes resistance to tooth decay by holding
nerve function and problem with intrinsic factor in pernicious anemia with
calcium in the tooth enamel. Lack of Magnesium resulted to irritability,
lifetime treatment. The functions are facilitates maturation of red blood cells;
emotional tension, depression, and muscular weakness. Excess in Magnesium
protects the “myelin” the fatty material - transmit electrical impulses (messages)
resulted to nausea and vomiting and the food sources are whole grain, nuts,
between nerve cells; and metabolizes carbohydrate, protein, fat, nucleic and
legumes, soy beans, dark green leafy vegetables.
folic acid in the body and normal functioning of all cells. Lack of cobalamin
results in: (1) pernicious anemia; (2) changes in the nervous system; and (3)
retarded growth. The food sources are foods of animal in origin, fermented
Sodium (Na)
foods.
- is a chief cat-ion in the extracellular fluid (ECF) with blood serum normal value of
135 to 145 mEq/ liter. The functions are maintains proper water balance within the
body and preserves the normal movement of the muscles, nerve impulse
transmission. Lacking of sodium resulted to nausea, vertigo, mental apathy,
muscular weakness and cramps, Excessive sodium intake resulted to edema,
hypertension, and kidney disease. The food sources are spinach, celery, pickles,
canned soup, processed cheese, condiments.
Potassium (K)
- is a chief cat-ion in the Intra-cellular Fluid (ICF) with blood serum normal value
3.5 to 5.5 mEq/ liter. The following functions of potassium are helps in muscle
contraction, nerve impulses, and the proper functioning of the heart and
kidneys, regulates blood pressure and water balance in the cells, important in
CHO and CHON metabolism. Lacking of potassium resulted to hypokalemia
(decrease level of K), muscular weakness, increased nervous irritability, mental
disorientation, and cardiac irregularities. Excessive potassium will lead to
hyperkalemia (increase level of K), and heart block. The food sources are
bananas, meat, milk, legumes, potato. Bananas, oranges, cantaloupe,
honeydew, apricots, grapefruit (some dried fruits, such as prunes, raisins, and
dates, are also high in potassium), cooked spinach, cooked broccoli, potatoes,
sweet potatoes, mushrooms, peas and cucumbers. Some low-potassium foods
include: berries, such as strawberries and blueberries, apples, pineapple,
cranberries and cranberry juice and cauliflower.
Phosphorous (P)
- is an important in pH regulation and principal anion in the Intra-cellular cell
(ICF). The following functions are helps in proper bone and tooth development,
facilitates quick release of energy for muscle contraction, transports lipids and
fatty acid in the blood, transports nutrient in and out of the cell, and prevents
rickets, demineralization of bone, Lacking of Phosphorous resulted to weakness
of the muscles, stunted growth and defective structure of teeth and bones.
Excessive intake of Phosphorus may lead to impairment of the body’s use of iron
and calcium. The following food sources are milk products, meat and organ
meat, poultry, sea foods, legume, cheese, dried beans, sunflower and pumpkin
seeds, nuts and whole grains.
Sulfur (S)
- plays an important role in crucial functions in body, such as making protein,
regulating gene expression, building and repairing DNA, and helping body
metabolize food. The function of Sulfur is of the function of protein. Lacking of
sulfur is related sulfur-containing amino acid in cases of severe deficiency and
food sources are protein containing foods.
Chloride (Cl)
- is a major anion in the Extracellular Fluid (ECF) and serve as formation of gastric
juice. The main functions are helps maintain the osmotic pressure and acid-base
equilibrium in the body, helps balance the ph level of the blood and maintains
the strong acidity of the stomach as part of hydrochloric acid. The effects of
chloride in the body can be alkalosis and acidosis. Alkalosis is an excessive loss of
Chloride ions from the gastric secretions; vomiting and gastric lavage or
suctioning. Acidosis is an excessive supply of Chloride ions from the gastric
secretions; diarrhea, during the state of NPO or diet. The food sources are
pickles, canned soup, processed foods, condiments and canned foods.
Iron (Fe)
- is a components of hemoglobin. Ferrous SO4 is taken with meals and with
orange juice (Vitamin C) for better absorption. Watch out for any black tarry
stools if given orally and nothing to do because it is a normal assessment. The Z-
track method is being used if given IM injection and straw as not to stain the
teeth. Ferrous is better absorbed than ferric, iron in green leafy vegetable is
poorly absorbed and coffee taking iron – iron absorption is reduced. There are
two type of Iron: heme iron that is found only in meat, fish and poultry and non-
heme iron and found in cereals and vegetables. The main functions are helps
build and maintain blood supply and give healthy red color to the blood, and
prevents simple anemia. Lacking of iron may lead to nutritional iron deficiency
anemia; easy fatigability; general weakness; poor physical performance;
paleness in the face, conjunctiva, lips and fingernails, weight loss and
 koilonychias which is spoon shaped nail, a nail deformity in which the outer thyrotoxicosis, induced acne-like skin lesions, worsening of pre-existing acne.
surface becomes concave. Excessive iron may lead to high iron stores leading to The food sources are seafood, seaweeds,and iodized salt.
iron toxicity like hemochromatosis and hemosiderosis. The food sources are
Manganese (Mn)
liver, red meat, organ
meat, egg yolk, green and red mongo, soy beans. - is a mineral constituents of vitamin B1, contributes to many bodily functions,
including the metabolism of amino acids, cholesterol, glucose, and
carbohydrates. The human body cannot produce manganese, but it can store it
Copper Cu) in the liver, pancreas, bones, kidneys, and brain. A person usually obtains
manganese from their diet. The functions of manganese are an essential
- essential trace mineral necessary for survival, plays a role in making red blood
constituent for bone structure, reproduction and normal functioning of nervous
cells and maintaining nerve cells and the immune system. It also helps the body
system, and takes part in enzymatic actions in the body. Lacking of manganese is
form collagen and absorb iron, and plays a role in energy production. The
having a problem with skeletal abnormality and food sources are nuts, cereals,
functions are helps the body to use iron; helps build hemoglobin in the blood;
legumes, dried fruits, green leafy and non-leafy vegetables.
takes part in the metabolism of ascorbic acid in the body; and helps the body
use fatty acids. Lacking of this mineral will lead to anemia, anorexia, hypotonia, Cobalt (Co)
edema and retarded growth (CNS abnormalities). Excessive of copper will lead
- is a mineral constituents of B12, with deficiency of pernicious anemia and
to wilson’s disease which is a genetic disorder in which excess copper builds up
polycythemia vera for excessive intake. They forms of cobalamin or vitamin B12
in the body. Symptoms are typically related to the brain and liver. Liver-related
that helps treat a certain type of anemia. Lacking of cobalt resulted to poor
symptoms include vomiting, weakness, fluid build-up in the abdomen, swelling
growth, poor appetite, restlessness, and progressive emaciation. The food
of the legs, yellowish skin and itchiness. The food sources are organ meat, egg
sources are liver, oysters, clams, poultry, salt water fish.
yolk, oysters, nuts, cereals, whole grains.
Zinc (Zn)
Iodine (I)
- is an anti-oxidant mineral. The following functions are helps the body use
- is a mineral component of the hormone thyroxine. The functions are helps in
protein and carbohydrates; vital for growth and development, synthesis of cell
normal functioning of the thyroid gland in regulating energy metabolism, helps
protein (formation of DNA & RNA), proper functioning of the immune system;
in protein synthesis, tissue growth and reproduction, and prevents goiter.
vital for the development of male reproductive function, specifically the
Lacking of Iodine resulted to enlarged thyroid gland (Goiter), painful swallowing,
formation of testosterone, making of sperm; helps hasten wound healing; and
cretinism (mental and physical retardation accompanied by irreversible hearing
taste acuity (geusia). Lacking of zinc resulted to growth failure, impaired wound
and speech problem – insufficient of iodine intake by the mother during
healing, impaired sense of taste and smell, and sexual infantilism in teenagers.
pregnancy), myxedema is experience by adults who had problem with low
Excessive intake of zinc may lead to nausea and vomiting, abdominal cramps,
iodine
diarrhea, and gastrointestinal irritation. The food sources are meat, milk,
-
legumes, nuts, poultry, fish, whole grain cereals and breads.
- throughout their childhood and adolescence, and increased risk of abortion,
stillbirths, miscarriage and infant deaths Excessive Iodine resulted to Fluoride (Fl)
- helps prevent tooth decay and favors deposition of calcium thereby feel and move. Lack water results in: dehydration with the following symptoms
strengthening the bones. Lacking of fluoride resulted to lowered resistance to of fatigue decrease blood pressure increase body temperature, headache,
dental caries and excessive intake may lead to mottling of the tooth enamel weight loss and collapse, and decrease urine output. There are three (3) possible
(dental fluorosis) and stained and corroded appearance of the teeth. The sources of water for the body are: water contained in foods; fluids taken as such
sources are fluoridated water and toothpastes. and water formed by the oxidation of foods in the body. Input can be fluids in
the form of water, juices, and parenteral and output are urine, vomitus, feces,
Selenium (Se)
stomach content, drainage, bleeding, and perspiration. The approximate
- is an anti-oxidant mineral, serves as an integral component of certain enzymes, average daily Intake and Output is 2200 to 2500 ml/day. The abnormality of
acts as an antioxidants which help fight cell damage, helps prevent certain types water balance is over hydration versus dehydration.
of protein-energy malnutrition, regulates proper immune response, and aids in
proper functioning of the heart muscle. Lacking of selenium cause keshan’s
disease, cancer and less able immune system to fight off diseases and excessive
intake o selenium causes liver damage. The food sources are organ meats,
cereals dairy products.
Chronium (Cr)
- takes part in glucose metabolism, helps the body use carbohydrates and fats,
and stimulates synthesis of fatty acids and cholesterol in the liver. Lacking of
chromium may lead to impaired action of insulin, and low blood glucose level.
The food sources corn oil, clams, cereals, vegetables and meats.
There are nutrients to take – or avoid taking together for best absorption:
Individual can take iron + vitamin C; vitamin D + calcium; vitamin B12 + folate;
vitamin D + Omega-3s and avoid taking combination of iron and calcium.
Water (H2O)
- is 60-70% total body weight; deprivation of 10% water – illness; 20% - death;
next to O2 for maintenance of life; 45 liters – water found in the body of normal
adult; 30 liters intracellular (inside or within the cells); 15 liters extracellular
(outside the cells); and large intestine absorbs water and changes the waste
from liquid into stool. The functions of water are acts as solvent for all products
of digestion (universal solvent); carries nutrients to the tissues; removes waste
products from the tissue; helps regulate body temperature and the acid-base
balance; sends messages between cells so individual can think, see, touch, hear,