Nutrition and Diet Therapy

(Topic 3)
NCM 105 (LAB)
COURSE CODE: NCM 105
Nutrition and Diet Therapy

COURSE DESCRIPTION: This course deals with the study of food in relation to health and illness.
It covers nutrients and other substances and their action, interaction
and balance in relation to health and diseases and the process by
which the human body ingests, digests, absorbs, transports, utilizes,
and excrete food substances. It also focuses on the therapeutic and
food service aspects of the delivery of nutritional services in hospitals
and other healthcare institutions. The learners are expected to develop
the competencies in appropriate meal planning and education to a
given client.
COURSE INTENDED At the end of this course, the students should be able to:
LEARNING OUTCOMES:
1. Apply knowledge of physical, social, natural and health sciences and
humanities in nutrition and diet therapy;
2. Provide safe, appropriate, and holistic care to individuals, families,
population group, and community utilizing the nutrition care process;
3. Apply guidelines and principles of evidence-based practice in
nutrition and diet therapy;
4. Practice nursing in accordance with existing laws, legal, ethical, and
moral principles related to nutrition and diet therapy;
5. Work effectively in collaboration with inter-, intra-, and multi-
disciplinary and multi-cultural teams in providing nutritional care
LEARNING MATERIAL FOR WEEK NUMBER:
Topic 3 (Lab)

I. TITLE: Physiologic Value in Foods

II. OBJECTIVES: At the end of this lesson, you should be able to:

 Define the physiologic/energy value in food intake and explain its

importance to one’s life;
 Recognize the importance of knowing the energy value in the foods
we are ingesting;
 Compute for the physiologic value of foods

III. INTRODUCTION: This lesson includes an overview about the physiologic/energy value
of one’s food intake. Physiologic value of food reveals the energy
that we get from the intake of food per dish. We should be aware of
the 4-4-9 as the key guide number used when computing for energy
value of foods. And this stands for the kcal we receive from food each
time we eat.

Energy value of food derived from CHO and CHON accounts for the
fuel factor of 4 calories/gram; and energy value derived from Fats
stands for the fuel factor of 9 calories/gram.
IV. CONTENT:

Food energy is defined as the energy released from carbohydrates, fats, proteins, and
other organic compounds.

When the three major calorigenic nutrients (carbohydrates, fats, and proteins) in a food
are burnt entirely with sufficient amounts of oxygen, it releases energy or food calories
that are expressed in kilojoules (kJ) or kilocalories (kcal). [1]

The energy value of a food indicates its value to the body as a fuel.

This may be less than the heat value obtained experimentally by 'burning' the food outside
the body in what is called a 'bomb calorimeter'.

After a food is ingested, some of its energy may be 'lost' during digestion and
metabolism. [2]

The energy values measured in the calorimeter are thus generally higher than those listed
on the food identification label, because these figures describe the value that is actually
released from the organism–the so-called physiological energy value. [3]
Energy is measured in units of kilocalories (kcal) or kilojoules (kJ).
One kilocalorie (1 kcal) is equal to 4.18 kilojoules (4.18 kJ).

The amount of energy a food contains per gram is known as

its energy density so we can describe fat as more energy dense
than protein or carbohydrate. [4]

To ease calculations, energy is expressed in 1000-calorie units

known as kilocalories. That is, 1 Calorie is equivalent to
1 kilocalorie; the capital C in Calories denotes kcal on food
labels, calories and kilocalories are used interchangeably to mean
the same thing. [5]
Physiological fuel value for CHO, CHON, Fats [1]

The physiological fuel values, 4 kcal/g for carbohydrates and protein

and 9 kcal/g for fat.

Calculating Kcal in food [6]

The formula is Energy (in Kcal) = 4x (Proteins and carbohydrates mass in
grams) + 9 x mass of fat in grams

Energy released by a particular food is a critical parameter in nutrition.

Several chronic diseases such as obesity, diabetes and

cardiovascular disease have been considered to be caused by
excess energy intake.

All food manufacturers are now required to label the energy of their
products to help consumers control their energy intake. [1]
Energy value from Food [7]

The unit of energy commonly used in human nutrition is kilogram calorie (kcal) or simply
calorie. It is the unit of measurement for the energy that body gets from food.

1,000 small calories = 1 kilocalorie or calorie

Calories are not eaten. They are the by-products of CHO, CHON, and fats that are oxidized
in the body. One kilocalorie is the amount of heat energy required to raise the temperature
of 1 kilogram of water by 1 0C.

Energy value of foods may be derived from CHO, CHON, and Fats.

Fuel factor of CHO = 4 kcal/g

Fuel factor of CHON = 4 kcal/g
Fuel factor of Fat = 9 kcal/g

The total calorie content (total energy) available from food can be measured by a device
called Calorimeter.
The Joule

The joule is the measure of energy in the metric system.

1 calorie (kilocalorie) = 4.184 joule (kilojoule)

Example:
1c. milk = 187 kcal
187 kcal x 4.184 = 782.41 k joules
Calculating Food Energy Value: [7]

The energy value of 1 T. of sugar (15 g.) is approximately 60 cal. (15 x4). Most foods, however,
are complex and contain proteins, fats, carbohydrates.

For example, 1 c. of milk contains approximately:

CHO: 12 g.; CHON: 8g; Fats: 10g.

12g CHO x 4 kcal/g = 48 kcal

8g CHON x 4 kcal/g = 32 kcal % energy value of each Nutrient
10g Fat x 9 kcal/g = 90 kcal
Total Calories = 170 kcal

From the result of total Kcal, one can compute for the % of each of the nutrient. To calculate the
% of specific nutrient, divide the kcal of a nutrient by the total 170 kcal.

From this information, the % of each nutrient can be calculated. To calculate the % of kcal from
fat, for example, divide the 90 fat kcal by the total 170 kcal.

CHO: 48 kcal/170 kcal = .282 x 100 = 28.23 = 28%

CHON: 32 kcal/170 kcal = .188 x 100 = 18.82 = 19%
Fats: 90 kcal/170 kcal = .529 x 100 = 52.94 = 53%
99.99%=100%
1. Example: 1 glass of pineapple juice with 1T. sugar

a.) For 1 glass of p/a juice: CHO: 39g.; CHON: 1g.; Fats: 0g.

CHO: 39g. x 4 kcal/g = 156 kcal/160 kcal = .975 x 100 = 97.5 %

CHON: 1g. x 4 kcal/g = 4 kcal/160 kcal = .025 x 100 = 2.5 %

Fats: 0g. x 9 = 0 kcal/160 kcal =0 = 0%

160 kcal 100 %

b.) For 1 T. Sugar (white): CHO: 199g.; CHON: 0g.; Fats: 0g.

CHO: 199g. x 4 kcal/g. = 796 kcal/796 kcal = 1 x 100 = 100%

CHO: 0g. x 4 kcal/g. = 0 kcal /796 kcal = 0 = 0

Fats: 0g. x 9 kcal/g. = 0 kcal/796 kcal = 0 = _0__

796 kcal 100%
2. Example: Hotdog Omelet

a.) 1 pc egg: CHO: 1g.; CHON: 6g.; Fats: 7g.

(Note: the values given is just for 1 egg. The dish calls for 2 pcs.)

For 2 pcs. Scrambled eggs

CHO: 1g. x 2 = 2 g. x 4 kcal/g. = 8 kcal/ 182 kcal = .00439 x 100 = 4.39%

CHON: 6g. x 2 = 12 g. x 4 kcal/g. = 48 kcal/ 182 kcal = .264 x 100 = 26.40%

Fats: 7g. x 2 = 14 x 9 kcal/g. = 126 kcal/ 182 kcal = .692 x 100 = 69.23%
182 kcal 100%
b.) 1 pc. hotdog: CHO: 1g.; CHON: 5g.; Fats: 13g.

(Note: the values given is just for 1 pc. hotdog. The dish calls for 3 pcs.)

For 3 pcs. Hotdog

CHO: 1g. x 3 = 3g. x 4 kcal/g. = 12 kcal / 423 kcal = .0284 x 100 = 2.84%

CHON: 5g. x 3 = 15g. x 4 kcal/g. = 60 kcal / 423 kcal = .1418 x 100 =14.18%

Fats: 13g. x 3 = 39g. x 9 kcal/g. = 351 kcal / 423 kcal = .8298 x100 =82.98%
423 kcal 100%
c.) 1 c. cooking oil: CHO: 0; CHON: 0; Fats: 205g.

(Note: the values given is just for 1 c cooking oil. The dish calls for
only 2T.)

For 2T. cooking oil

Since there are 16T. in 1 cup, 205 /16 =12.81 g. which is equivalent to
1T. Multiply 12.81 by 2 since 2T. is needed = 25.62 g.

CHO: 0
CHON: 0
Fats: 25.62 x 9 kcal = 230.58/230.58 = 1 x 100 = 100%
V. REFERENCES:
1. sciencedirect.com/topics/agricultural-and-biological-sciences/food-energy, by Jiang B., Miao, M, in Encyclopedia and Food
Systems, 2014
2. apjcn..nhri.org.tw/server/info/books-phds/books/food facts/html/data/data2a.html
3. expresspharma.in/pharma/in/pharma-ally/physical-vs-physiological-energy-value-of-food/
4. nutrition.org.uk/healthy/living/basis/what-is-energy.html
5. usa.philips.com/c-f/XC000010892/what-is-the-difference-between-kcal-and-calories
6.researchgate.net/post/How_to_determine_nutritional_information_of_any_foodproduct_like_energykcal_carbohydrateg_protein
g_sugar_etc_on_per-100g_basis
7.Caudal, M.L.C., Basic Nutrition and Diet Therapy, Textbook for Allied Health, 2nd Edition, C & Publishing, Inc. Quezon City, 2019

VI. ASSESSMENT TASK:

(Activity/assignment will be sent to students’ respective teams)
Rubrics
Poor 1 Fair 2 Good 3 Excellent 4
Focus on No attempt has Some part of the work is Most part of the work is Entire work is related
Assigned Topic been made to relate related to the assigned related to the assigned to the assigned topic
the work to the topic, but a reader does topic. The work and allows the
assigned topic. not learn much about the wanders off at one reader to understand
topic. point, but the reader much more about
can still learn the topic.
something about the
topic.
20%
Reflection of Little or no Does not go deeply into Relates learning with Shows great depth
Personal explanation or the reflection of learning, research and project, of knowledge and
Learning reflection on generalizations and personal and general learning, reveals
learning, no or few limited insight, uses reflections included, feelings and
details to support some detail. uses concrete thoughts, abstract
reflection. languages. ideas reflected
through use of
specific details.
20%
 Poor 1 Fair 2 Good 3 Excellent 4
Mechanics Many grammatical A few grammatical Almost no grammatical No grammatical
spelling or spelling or punctuation spelling or punctuation spelling or
punctuation errors. errors. errors. punctuation errors.
20%
Organization Ideas seem to be The work is a little hard The work is pretty well The work is very well
randomly arranged. to follow. Paragraphs are organized. One idea organized. One idea
No effort at unclear. The transitions may seem out of place. or scene follows
paragraph are sometimes not clear. Clear transitions are another in a logical
organization. used. sequence with clear
transitions.
20%
Conclusion Incomplete and/or The conclusion does not The conclusion The conclusion is
unfocused. adequately restate the restates the learning. engaging and
learning. restates personal
learning.
20%
Total: 100%
Thank you.