Definition of Terms

Nutrition is the study of food and how the body makes use of it. It deals not only
with the quantity and quality of food consumed but also with the process of received
and utilizing it for the growth and renewal of the body and for the maintenance of the
different body functions.
The basic function of nutrition is to maintain life by allowing an individual to grow
and be in a state of optimum health.
The following are reasons why nutritional science is applied to nursing care.
1. The recognition of the role of nutrition in preventing diseases or illnesses;
2. The concern for adapting food patterns of individuals to their nutritional needs
within the framework of their cultural, economic, and psychological situations
and styles; and
3. The awareness of the need in specified disease states to modify nutritional
factors for therapeutic purpose.
Food when taken and digested nourishes the body. It is a vital need without
which a person cannot live. It is likewise culturally acceptable as it supplies heat and
energy, builds and repairs body tissues, and regulates body processes.
Nutrients are chemical substances found in food. They perform diverse roles
in the body such as to provide heat and energy, to build and repair body tissues, and
to regulate body processes. Since nutrients are found primarily in natural foods,
adequate intake of these nutrients is necessary to carry out physiological functions.
Nutrients are classified according to the following:
1. Function – Those that form tissues in the body are body-building nutrients
while those that furnish heat and energy are fat, carbohydrates, and protein.
2. Chemical properties – Nutrients are either organic or inorganic.
3. Essentiality – Nutrients are classified based on their significant contribution to
the body’s physiological functioning.
4. Concentration – Nutrients are either in large amounts or in little amounts.
a. Macro Nutrients – are nutrients that the body uses in relatively large
amounts and needs daily. There are three micronutrients: proteins,
carbohydrates and fats.

b. Micro Nutrients – are chemical element or substance required in trace or

small amounts for the normal growth and development of living organisms.
The foods which we use daily include rice, wheat, dal, vegetables, fruits, milk,
eggs, fish, meat, sugar, butter, oils, etc. These different foods are made up of a
number of chemical components called nutrients. These are classified according to
their chemical composition.
 Each nutrient class has its own function, but the various nutrients must act in
unison for effective action. The nutrients found in foods are — carbohydrates,
proteins, fats, minerals, vitamins and water. Fiber is also an essential component of
our diet. The functions of nutrients are given below.
Nutrition Concepts
1. Food is a basic need of humans
2. Food provides energy, nutrients and other substances needed for growth and
health.
3. Health problems related to nutrition originate within the cells.
4. Poor nutrition can result from both inadequate and excessive levels of nutrient
intake.
5. Humans have adaptive mechanisms for fluctuation in nutrient intake.
6. Malnutrition can result from poor diets, disease states, genetic factor, or
combination of these causes.
7. Some people are at higher risk of becoming inadequately nourished than
others.
8. Poor nutrition can influence the development of certain chronic diseases.
9. Adequate, variety, and balance are key characteristics of a healthy diet.
10. There are no “good” or “bad” foods.
 Six Essential Nutrients
1. Carbohydrates:
 Organic compounds ( saccharides - starches and sugar ) that contain carbon,
hydrogen and oxygen
 Represented by the formula CHO
 Provide the major source of energy for the body or as much as 80% to 100%
of calories
Functions:
1. Provide the major source of energy for the body
2. Spare protein
3. Normal fat metabolism
4. Regulates the function of the GI tract
5. Supply sufficient quantities of proteins, minerals and B vitamins. 
6. Enhance the growth of beneficial microorganism in the intestines
7. Sole source of energy for the brain. Thus a constant supply of glucose from
the blood is essential for the proper functioning.
Food sources:
1. Whole grain
2. Sweet potatoes and white potatoes
3. Milk
4. Sugar and sweets
Health effects:
1. Weight control – fibers rich in complex CHO tend to be low in fat and added
sugars and can promote weight loss.
2. Heart disease – high CHO diets, rich in whole grains, may protect against
heart disease and stroke
3. Cancer – high CHO diets protects against many types of cancer
4. Diabetes – high CHO, low fat diets help control weight
5. Gastrointestinal health – dietary fibers enhance the health of the large
intestines
6. Dental caries – excess intake of sugar and improper dental hygiene
contribute to the development of tooth decay. Bacteria present in the mouth
ferment the sugars in the process produce an acid that dissolves the tooth
enamel
Deficiency:
1. Ketosis
 2. Protein energy malnutrition
a. Kwashiorkor – CHON deficiency
b. Marasmus – Calorie deficiency
3. Low blood sugar
2. Fats:
 Organic compounds composed of carbon, hydrogen, oxygen
 Differ from carbohydrates in terms of the ration of oxygen to carbon and
hydrogen which is much higher compared to 1:2 in simple carbohydrates.
This lower amount of oxygen in relation to carbon and hydrogen accounts for
the fact that fats are more concentrated sources of energy than
carbohydrates.
 Include substances such as fats, oils, waxes, and related compounds that are
greasy to touch and insoluble in water
 Most concentrated form of energy
Functions:
1. Source of energy
2. Protein sparer
3. Insulation and padding
4. Carriers of fat-soluble vitamins
5. Provide satiety value
6. Enhances palatability of foods
Sources:
1. Visible fats include lard, butter, margarine, shortenings, salad oils, visible fats
of meat
2. Invisible fats are those available in milk, cheese, eggs, nuts and meat
3. High in saturated fatty acids:
ex. - Whole milk, cream, ice cream, cheese made from whole milk, egg yolk
4. Medium fat or fatty meats; beef, lamb, pork, ham
5. Bacon, butter, coconut oil, lamb fat, lard, regular margarine, hydrogenated
shortenings
6. Chocolate, chocolate candy, cakes, cookies, pies, rich pudding
Health effects:
1. Heart disease – elevated blood cholesterol is a major risk factor for
cardiovascular diseases.
2. Risk from saturated fats - raise blood cholesterol level
3. Benefits from monounsaturated – olive oil lowers risks of heart disease.
 4. Benefits from omega 3 polyunsaturated fats – lowers blood cholesterol and
prevents heart disease. Sources like fish, eaten once a week, can lower
blood cholesterol and risk of heart attack and stroke.
5. Cancer – fat does not instigate cancer development but can promote it once
it has arisen.
6. Obesity – high fat diets tend to store body fat ably.

3. Proteins:
 Came from the Greek word “protos” meaning “primary” or “holding first place”
since it is the first substance recognized as a vital part of living tissue.
 Complex organic compounds that contain the elements carbon, oxygen,
hydrogen, nitrogen and some with sulfur.
 Every cell in the body is composed of proteins which are subject to continuous
wear and replacement
Functions:
1. Used in repairing worn out body tissue
2. Source of heat and energy
3. As components of essential body compounds 
4. Maintenance of normal osmotic relations among the various body fluids.
5. As transporters – substances around the body
6. Increases body’s resistance to diseases.
7. Helping blood clot
Food sources:
1. Complete protein foods – meat, fish, poultry, egg, milk, cheese
2. Legumes, nuts
3. Bread and cereals
Health effects of Protein:
 Protein deficiency – is usually accompanied by an inadequacy of calories and
other nutrients.
 Heart disease-foods rich in animal protein tends to be rich in saturated fats
 Cancer-studies suggest a relationship between high intake of animal protein
and some types of cancer like cancer of the prostate gland, pancreas, kidneys,
breast and colon
 Osteoporosis-calcium excretion rises as protein intake increases
 Weight control-protein rich foods are also rich in fat which can lead to obesity
with associated health risks.
 Kidney disease- excretion of end products of protein metabolism depends on a
sufficient fluid intake and health kidneys. A high protein diet increases the
 work of the kidneys.

4. Minerals

Minerals Primary Primary Clinical

Function Sources Manifestation

Bone/teeth
formation, D: Retarded
Milk products, growth, rickets,
muscle
green leafy tetany
Calcium contraction,
vegetables, eggs,
regulates
cheese, legumes
phosphorus T: Hypercalemia
level in blood

Bone/teeth Dairy products,

Phosphorus formation, cell milk, poultry,
permeability fish, meat

Thyroid Seafood,
Goiter, Cretinism,
Iodine hormones Seaweeds,
Myxedema
production Iodized salt

Fluid and
D: Alkalosis, Fluid
electrolyte
Chlorine Table salt and electrolytes
balance, Acid-
imbalance
base balance

Water balance in Grains, meats, Arrhythymias,

cells, protein vegetables, milk
Potassium mental confussion,
synthesis, heart
muscle weakness
contractility

D: Anemia,
Liver, oysters, lethargy
Hemoglobin
Iron leafy vegetables,
formation T: Hemosiderosis,
apricots
Hemochromatosis

Fluid balance,
Processed foods,
acid-base D: Dehydration,
condiments,
Sodium balance, passage
celery, carrots, T: Edema
of materials
canned foods
through cells

Bone formation, Green leafy D:

nerve vegetables, Hypomagnesemic
 tetany, Renal
transmission, grains, nuts, disease, growth
Magnesium smooth muscle milk, meat, failure
relaxation chocolate T: hypotension,
arrythmia

Organ meats, D: Depigmentation

Formation of nuts, cherries, of hair and skin
Copper hemoglobin. cereals,
Integrity of mushroom, leafy T: Wilson’s
myelin sheet of veg, meat disease
nerves

D: low growth,
alopecia, night
Wound healing, blindness, white
Grains, meats, cell defect
present in RNA,
Zinc milk, eggs,
cellular T: nausea/
liver,nuts,oyster
functions vomiting, diarrhea,
Abdominal cramps,
fever

5. Vitamins: Fat-soluble vitamins A, D, E and K and also water-soluble vitamins C

and B group are found in foods. These are needed for growth, normal function of
the body and normal body processes.

FAT SOLUBLE VITAMINS

Vitamins Functions Sources Health Effects

D: Night
Beta carotene, blindness, skin
liver, egg yolk, infection, eye
cream, milk lesion, retarded
Visual cycle, growth
margarine, yellow
growth and bone ulcerations,
A fruits, and orange
development,
(Retinol) and green leafy T: Headache,
reproduction,
vegetables vomiting, coarse
epithelial tissue
(carrots, squash, sparse hair,
peaches), butter, swollen long
cheese. bone, cessation
of menstruation

D Calcification of Fish oils, fortifies D: Rickets, poor

 bone growth,
milk and dairy tetany
bones Absorption products, egg
(Calciferol) of Ca, yolks, sunlight’s T: renal damage
Phosphorus irradiation of body Hypercalcemia,
cholesterol. weight loss,
diarrhea, nausea

Antioxidant Green leafy D: Hemolysis of

Growth vegetables, fats, RBC, increased
E
oils, liver, grains, and decrease of
(Tocopherol)
nuts, egg yolk, excretion of
butter, milk creatinine

D: hemorrhagic
disease in
Dark green newborn, delayed
K Blood clotting blood clotting
leaves, egg yolk,
(Phylloquinone,
legumes, tubers, T: vomiting,
menadione)
tomatoes hemolysis,
albuminuria,
kennicterus

WATER SOLUBLE VITAMINS

Vitamins Functions Primary Clinical

sources manifestation
s

Liver, orange D: Anemia,

Folic Acid RBC formation juices, green neural tube
leafy vegetables defect

D: Pernicious
Cobalamine Nerve function, anemia
Meat, milk, eggs
(B12) RBC formation T: Masks Vit B
deficiency

Ascorbic acid Collagen D: Scurvy, body

Fruits esp. citrus,
(Vitamin C) Synthesis, weakness, lack of
vegetables,
antioxidant, appetite,
tomatoes.
wound healing irritability.
 Vitamin B Complex
A group of water soluble vitamins that need to be continually replaced because
of their short life. It consists of vitamins B1, B6, B12, niacin, panthotenic acid, folic
acid and biotin.

Vitamin B Complex

Group I: Classic Disease Factors

Clinical
Primary
Vitamins Functions manifestation
sources
s

Lean pork, pork D: Beriberi,

Thiamine Carbohydrate
liver, shellfish, retarded growth,
(B1) metabolism
legumes poor reflexes

Animal sources
– cheese, milk,
eggs, liver
Protein, fat and D: Ariboflavinosis
Riboflavin carbohydrate Plant sources –
(B2) metabolism whole grains,
legumes, leafy
green
vegetables,
seaweeds

Animal sources
– liver,
glandular
D: Anorexia,
organs, lean
Pellagra
Energy metabolism, meats, fish and
Niacin fatty acid synthesis/ poultry, milk and T: Hypermotility,
(Nicotinic acid) oxidation, protein cheese, eggs Paralysis in the
synthesis/catabolism Plant sources – respiratory
center, stomach
legumes, nuts,
acidity
whole grains,
enriched
cereals

Group II: More Recently Discovered Coenzyme Factors

Pyridoxine Coenzyme that Vegetable oils D: None in adults

(B6) functions in food of corn, Poor growth,
metabolism cottonseed, anemia, and
linseed, olive, irritability in
 peanut, wheat
infants
germ

Integrity of the CNS, D: Insomnia,

Liver, meats,
Pantothenic protein, fat and muscle cramps,
eggs, milk,
acid carbohydrate tingling sensation
cheese
metabolism of extremities

Converts pyruvic
Lipoic acid acid into acetyl
CoA

Liver, molasses,
Biotin CO2 fixation whole grains,
nuts

Group III: Cell Growth and Blood-forming Factors

Liver, kidney
DNA and RNA D: Megaloblastic
Folic acid beans, lima
synthesis anemia, glossitis
beans

D: Pernicious
Cobalamin anemia,
Myelin formation Animal protein
(B12) Demyelination of
large fibers

Group IV: Other Related Factors (pseudo-vitamins)

Meat
Lipotropic agent
extractives,
Inositol For transport and
brain, fruits,
metabolism of fats
legumes, nuts

Mobilizes fat, helps

Choline in nerve Egg yolk D: Fatty livers
transmission

6. Water:
 Is an inorganic molecule consisting of two atoms of hydrogen bonded to one
atom of oxygen
 Water is solid below 0 degrees centigrade at a pressure of 1 atmosphere and
vaporizes above 100 degrees centigrade
Functions:
1. Water is a universal solvent
 2. Chemical reaction requires water. It serves as a catalyst in many biological
reactions especially involving digestion and aids in absorption and
circulation.
3. It is a vital component of tissues, muscles, glycogen, and is vital for growth.
4. Acts as lubricant of the joints and the viscera in the abdominal cavity.
5. Regulator of body temperature through the ability to conduct heat.
WATER INTAKE
 The amount of water needed by the body may be met by a direct intake of
water. Water ingested as such or from water bound with foods and from
metabolic water, which is a result of oxidation of food stuff in the body.
WATER OUTPUT
 Water leaves the body through several channels such as through the skin, an
insensible perspiration; through the lungs as water vapor in the expired air;
through the gastrointestinal tract as feces; and through the kidneys as urine.
Water may also be lost together with the electrolytes through tears, stomach,
suction, breathing, vomiting, bleeding, perspiration, drainage from burns, and
discharge from ulcer, skin diseases and injured or burned areas.
Food sources:
 Water
 Beverages
 Fruits and vegetables – contain 90% water
 Meats and cheeses – contains at least 50% water
 End product of metabolism of CHON, CHO, fats
Health effects:
 Over hydration or water intoxication.
Sodium is lost when large amount of water is lost in the body caused by high
environmental temperature. This causes the brain to signal a need for increased
water. If water intake is increased without the increase intake of sodium, water
intoxication results. Muscle cramps, weakness or drop in blood pressure may be
manifested by the victims.

This may also arise if too much fluid is given intravenously. If the intake of
water exceeds the maximum rate of urine flow, the cells and tissues become water-
logged and diluted, resulting to anorexia, vomiting and if it occurs in the brain it may
result to convulsion, coma and even death.

Dehydration - This condition would be serious if the loss is about 10% of the total body
water and fatal if the loss is from 20% to 22%. Critical in babies, electrolytes are also
lost with water, and the skin becomes loose and inelastic.