NCM205|Nutrition & Diet 1ST SEM/PRELIM Marieta Hilario

energy dense o Foods that are

Nutrient & diet therapy nutrient dense
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Chapter 1: INTRODUCTION TO NUTRITION

Definition of Terms

Nutrition

• Is a science that deals with the study of

foods, nutrients and other substances there
in, their action, interaction and balance in
relation to health and disease. Figure 1.1: Example of Modified foods
• Of the process by which an organism ingest,
digest, absorbs, transports, utilizes and
excretes waste materials
o Dietary fiber – inhibit the absorption
of calcium

Foods

• Any substance organic or inorganic when

ingested or eaten nourishes the body by; o
Supplying heat and energy and (GO)
o Building and repairing tissues,
(GROW)
o Regulating bodily Figure 1.2: Example of Modified foods
processes.(GLOW)
• Next important to oxygen Energy Density Foods
Plant based milk – very rare (soya, rice,
• A measure of the energy provides, relative
almond, oats, & cashew nuts)
to the amount of foods
Lamb – katay in less than 1 year old
o 1 gram carbohydrates = 4 kcal
Mutton – katay more than 1 year old
o 1 gram protein = 4 kcal o 1
Fruits (seasonal and non-seasonal)
gram fats = 9 kcal
Whole foods – not processed (rich in natural
• ½ cup of pure low fat milk has 12 g CHO, 8g
nutrient content) fresh fruits & vegetables
(organic) CHON, 5g FATS o
Fortified foods – we need to add additional is = 125 kcal
nutrient to a particular food that lacks that CALORIE CONTENT
particular nutrients (milk fortified with
12 g C = 48
vitamin D = fortified milk)
8g CHON = 32
Modified foods – change DNA of tomato to a
5g fats = 45
better one

Functional Foods Nutrient Density Foods

• Foods that may provide health benefits
beyond their nutrient contributions
• It includes:
o Whole foods o Fortified foods o
Modified foods o Foods that are
• A measure of nutrient provides relative
to the amount of foods
• ½ cup of malunggay = 8 CALORIES o =
231 mg of vit. C o = 0.5 grams of CHON

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 NCM205|Nutrition & Diet 1ST SEM/PRELIM Marieta Hilario

o = 1.5 grams of CHO o = 2.5 grams of HOMEOSTASIS – physiologic regulatory process,

Ca whereby functions such as blood pressure, body
o = 3 mg of iron temperature and electrolytes are maintained within
NUTRIENT CONTENT a narrow range of normal.

Empty or Junk Foods B. According to Chemical Nature

a. Organic – carbohydrates, proteins,
• Contain less or no energy and nutrient fats and vitamins
content b. Inorganic – minerals and water
• More on added sugar, trans-fats, more in
sodium, monosodium glutamate and
preservatives C. According to Concentration
• All source of calories came from empty a. Macronutrients – C, P, F – measure
nutrient content in grams
b. Micronutrients – vitamins and
Nutrients minerals – measure in milligrams
• Intangible property of nutrition *to be considered macro mineral the concentration
• Products of digestion & metabolism of micronutrient in the body should be above
• Chemical component of foods needed by 0.005% of body weight
the body for one or more of these 3
functions: D. According to Essentiality
1. Provide energy • Physiologically essential or the
2. Build and repair dispensable nutrients (inactive form
tissues of vitamin D in the liver)
3. Regulate life • Dietary essential or the
indispensable nutrients (need to
processes Nutrients Classification: include n diet so body can create
physiologically essential nutrients)

A. According to functions
a. Energy giving nutrients are the fuel
nutrients; (energy dense nutrients)
1. Carbohydrates
2. Proteins
3. Fats ii. Non-caloric
nutrients are:
(nutrient density) coenzymes
1. Water
2. Minerals
3. Vitamins
b. Body building nutrients are the
structural nutrients
i. # water 2/3 of body weight
ii. # proteins 1/5 or 20% of
body weight
c. Body regulating nutrients – include
the 6 groups of nutrients. They
maintain homeostasis of body fluid
and expedite metabolic process.
Wellness
Maximum well-being, the top range of health
state; the goal of the person strives toward
realizing his or her full potential physically,
mentally emotionally, spiritually, and
socially.
Malnutrition
• Condition of the body resulting from lack of
one or more essential nutrients or it may be
due to an excessive nutrient supply to the
point of creating toxic or harmful effects
• <24.99 BMI / >18 BMI = malnourished
Classifications:
A. Forms of Malnutrition
a. Under nutrition
b. Over nutrition

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 NCM205|Nutrition & Diet 1ST SEM/PRELIM Marieta Hilario

c. Specific deficiency – lack of specific Nutritional Status or Nutriture (NS)

nutrient (anemia, goiter)
d. Imbalance Is the condition of the body resulting from
B. Types of Malnutrition the utilization of essential nutrients A.
a. Chronic – indication: (height not Classified into:
fitted for age) a. Good
b. Acute b. Fair
c. Poor
Optimum or Good Nutrition

The body has adequate supply of essential

nutrients that are efficiently utilized such that
growth and good health are maintained at the
highest possible level
Guidelines for Better Nutrition and Wellness
a. Proper Nutrition – is eating the right kind, the right
amount of food, eating at the right
time and in most sanitary manner
(BALANCED DIET)
b. The 3 Basic Food Groups
a. Body Energy Giving Foods – are Figure 3: Pinggang Pinoy cereals, root crops,
oils and waxes
b. Body Building Foods
i. Meats(pork, beef, carabeef)
ii. Poultry (chicken, ducks, turkey,
birds, ages)
iii. Fish and shellfish (fresh and salty
sources)
iv. Legumes, beans and nuts
substitute
v. Milk and milk products
c. Body Regulating Foods are fruits and vegetables
c. Foods and Dietary Guidelines

Figure 2: 10 Kumainments

#7 – TO ADDRESS REPUBLIC ACT 75?? Salt

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 NCM205|Nutrition & Diet 1ST SEM/PRELIM Marieta Hilario

Law

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