NUTRITION AND DIET THERAPY

Nutrition
- it is the study of food and how the body makes use of it. It deals not
only with quantity and quality of food consumed but also with the process
of receiving and utilizing it for the growth and renewal of the body and for
the maintenance of the diff. body functions.

Functions of Nutrition
The basic function of nutrition is 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 ans styles;and
3. The awareness of the need in specified disease states to
modify nutritional factors for therapeutic purpose.

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 following:

1. Function - those that form tissues in the body are bodybuilding
nutrients while those that furnish heat and energy are fats,
carbohydrates, and proteins.
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 large in amounts or in little

amounts.

Food
- when taken and digested nourishes the body. It is a vital need without
which person cannot live. It is likewise culturally acceptable as it supples heat
and energy, builds and repairs body tissues, and regulates body processes.

Classification of Nutrients

I. Macronutrients

1. Carbohyrdates
 - are organic compounds (saccharides-starches, and sugars)
composed of carbon, hydrogen, and oxygen; hydrogen and oxygen
usually occur in ratio of 2:1 as in H2O. They are polyhydroxy
aldehydes and ketones which vary from simple sugars containing 3 to
7 carbon atoms to very complex polymers. They provide the major
source of energy for the body or as much as 80 to 100% of calories.
Carbohydrates are divided into three groups: monosaccharides,
disaccharides, and polysaccharides.

A. Monosaccharides or simple sugars are the simplest form of

carbohydrates. They are sweet and since they require no digestion,
they can be absorbed into the bloodstream from small intestine. They
include the ff:
a. Glucose or blood sugar is the principal form in which
carbohydrates is used by the body.
b. Fructose is the sweetest of simple sugars. It is found
in honey, most fruits, and some vegetables. It is converted
into glucose in the body
c. Galactose is not found free in foods. It is produced
from lactose by digestion and is converted into glucose in
the body. Some infants are born with an inability to
metabolize galactose, a condition called galactosemia.

B. Disaccharides or double sugars are made up 2

monosaccharides. They are sweet and, unlike monosaccharides, they
must be changed to simple sugars by hydrolysis before they can be
absorbed. They include the following:
a. Sucrose is processed from cane and beet sugar. It is
found in fruits, vegetables, syrups, and sweet food
production and is converted into glucose and galactose
upon digestion. It is composed of glucose and fructose.
b. Lactose is found in milk and milk products except
change. It is converted into glucose and galactose in
digestion and is less soluble and less sweet that sucrose.
It remains in the intestine longer than other sugars and
encourages the growth of certain useful bacteria. It forms
approximately 40% of milk solids. Cow’s milk contains
4.8% lactose while human milk has 7%. It favors calcium
and phosphorus assimilation.
c. Maltose is not found free in foods. It is produced by
hydrolysis of starch and is converted into glucose in
digestion. It occurs in malt products and in germinating
cereals. It can be found in certain infant formulas, beef,
and malt beverages products.it is less sweet compared to
glucose and sucrose.

C. Polysaccharides are composed of many molecule of simple

sugars. They are commonly known as complex sugars. They include
the following
 a. Starch is the most significant polysaccharide in human
nutrition. Its major food sources include cereal grains,
potatoes, and other root vegetables and legumes. It is
converted entirely into glucose upon digestion; is more
complex than sugars; and requires a longer period of time.
b. Dextrins are not found free in foods. They are formed
as intermediate products in the breakdown of starch.
c. Cellulose forms the framework of plants found in
unrefined grains,vegetables, and fruits. It is non-digestible
by humans; no specific enzyme is present and provides
important bulk in the diet which helps move digestive food
mass along and stimulates peristalsis.

1. Soluble - found in fruits and legumes, barleys, and

oats which delay gastrointestinal transit and glucose
absorption, and lower blood
cholesterol.

2. Insoluble - found in wheat brans, corn brans, whole

grain breads, cereals, and vegetables which accelerate
gastrointestinal transit; increase fecal weight, slow down
starch hydrolysis, and delay glucose absorption.

D. Pectin are non-digestible, colloidal polysaccharides having a

gel quality. Sources include mostly fruits and ere often used as based
for jellies. Also used to treat diarrhea as they absorb toxins and
bacteria in the blood can absorb.

E. Glycogen are formed from glucose and stored in liver and

muscle tissues. Food sources include mainly meats and sea foods.
They are converted entirely into glucose upon digestion. The
hormones glucagons help the liver convert glycogen into glucose
every time the body needs energy.

2. Fats or Lipids
-are organic compounds composed of carbon, hydrogen, and oxygen.
Triglycerides or fats and oils are fatty acid esters of glycerol. They belong
to class of fats and fat-related compounds called lipids.

A. Simple lipids are called neutral fats. The chemical name for theses
basic fat is triglycerides. This name indicates their chemical
structure , a glycerol base with three fatty acids attached.
Glycerol is derived from a water-soluble form of
carbohydrate.

B. Compound lipids are various combinations of fats with other

components. Three types of compound lipids are important in
human nutrition-phospholipids, glycolipids, and
lipoproteins.
 1. Phospholipids are compounds of fatty acids, phosphoric acids,
and nitrogenous bases.
a. Lecithins are the most widely distributed of the
phospholipids. Traces are placed in liver and egg yolk and
in raw vegetable oils such as corn oil. They are added to
food products such as cheese, margarine, and
confections to aid emulsification.

2. Cephalins are needed to form thromboplastin for the blood-

clotting process.

3. Sphingomyelins are found in the brain and other nerve tissues

are components of myelin sheath.

C. Glycolipids are compounds of fatty acids combined with

carbohydrates and nitrogenous bases.

1. Cerebrosides are components of nerve tissue and certain cell

membranes where they play a vital role in fat transport. Their
carbohydrate component is galactose.

2. Gangliosides are made up of certain glucose, galactose, and a

complex compound containing an amino sugar.

D. Lipoproteins are lipids combined with proteins. They are formed

primarily in the liver and are found in cell and organelle
membranes, mitochondria, and lysosomes. They are
insoluble in water and are combined in protein complex for
their transport and activity in aqueous medium. They contain
cholesterol, neutral fat, and fatty acids.

E. Derived lipids are simple derivatives from fat digestion or other

more complex products. They are fat substance produced from
fats and fat compounds during digestive breakdown.

1. Fatty acids are the key refined fuel forms of fat that
the cell burns for energy. They are the basic structural
units of fat and may be saturated and
unsaturated in nature.

Sources of Fatty Acids

 Saturated fats are those into which no
hydrogen can be added. Palmitic and stearic
acids are two examples of such fatty acids.
They are abundant in animal fats including
beef.
  Monounsaturated fatty acids are those in
which two of the carbon atoms are joined by
double bond. This means that an atom are
joined by double bond. Oleic acid is the most
abundant monounsaturated fatty acid. Olive
and peanut oils are especially high in oliec
acid, but most fats contain generous amounts
of this fatty acid.

 Polyunsaturated fatty acids are those in which

two or more double bonds are present. Thus,
each of four or more carbon atoms could take
up a hydrogen atom. Linoleic acid has two
double bonds and is the most common of
the polyunsaturated acids. It is abundant in
most vegetable oils.

2. Glycerol is a water-soluble component of

triglycerides and is inconvertible with carbohydrate. It
comes out 10% of the fat. After it becomes
broken off in digestion, it becomes available for the
formation of glucose in the diet.

3. Steroids are a class of fat-related substances that

contain sterols. A main member of this group is
cholesterol. It is a complex fat-like
compound found practically in all body, tissues,
especially in the brain and nerve
tissues, bile, blood, and liver where most
cholesterol is synthesized. Foods rich in cholesterol
are egg yolk, organ meats, shellfish,
and dairy fats. Other animal fat products including
butter, cream, whole milk, whole milk
cheese, ice cream, and meat contain small amounts.
3. Proteins
- term protein is taken from the greek word protos meaning primary,
ranking first, or occupying the first position. Similarly, protein is the first
substance recognized as a vital part of a living tissue. It contains nitrogen
aside from basic carbon, hydrogen, and oxygen.
More complex compounds of high molecular weights and structured in
specific arrangements and numbers of their simpler building units, amino
acids. They are organic substance that, upon digestion, yield these amino
acids.

Classification of Proteins
A. Simple proteins are those which yield only amino acids upon
hydrolysis. They include the following:
 Albumins are soluble in water and coagulated by heat
 Globulins are insoluble in water, soluble in dilute salt soln.,
and coagulated by heat
  Glutelins are insoluble in neutral solvents but soluble in weak
acids and alkalis; they are coagulated by heat
 Prolamins are soluble in 70% to 80% alcohol but insoluble in
absolute alcohol, water, and salt solutions.
 Albuminoids are insoluble in all neutral solvents and in dilute
acids and alkalis
 Histones and protamines, which are basic polypeptides, are
soluble in water but not coagulated by heat; they are found in
the nuclei of cells.

B. Compound proteins, conjugated proteins, or proteins are

combinations of simple proteins and some other non-protein substance
called a prosthetic group attached to a molecule. They perform functions
that a constituent could not properly perform by itself. These protein
include the following:
 Nucleopeptides are combination of simple proteins and
nucleic acid. Deoxyribonucleic nucleoproteins are necessary
for synthesis of proteins in the cytoplasm.
 Mucoproteins and glycoproteins are combinations of a protein
and large quantities of complex polysaccharide such as mucin
found in secretion from gastric mucous membranes.
 Liporpoteins are compounds of a protein and a triglycerides or
other lipids such phospholipids or cholesteroll found in cell
and organelle membranes
 Chromoproteins are compounds of phophoric acid joined in
ester linkage to protein found in casein of milk
 Metalloproteins are compounds or metal metals attached to
proteins to proteins found in ferritin, hemosiderin, and
transfrein.

C. Derived proteins are products formed in the various stages of

hydrolysis of a protein molecule.

I. Micronutrients
1. Vitamins
 comes from the latin word vita meaning life and suffix amine,
which is nitrogen compound. Are group of unrelated organic
compounds found in food which are needed only in minute
quantities in the diet but essential for specific metabolic
reactions within the cell and necessary for normal growth and
maintenance of health. They are also crucial in the growth,
repair, and healthy functioning of body tissues.

Classification of Vitamins on the basic solubility

a. The fat-soluble vitamins A, D, E, AND K in association with lipids are found
in foods
b. The water-soluble vitamins are B complex and Vitamin C
2. Minerals
 Minerals pertain to the elements in their simple inorganic form. In
nutrition, they are commonly referred to as mineral elements or, in
the case of those present or required in small amounts, they are
known as trace elements or trace minerals.

Classification of Minerals
A. Major Minerals
 Calcium
 Magnesium
 Sodium
 Potassium
 Phosphorus
 Sulfur
 Chlorine

B. Trace Minerals
 Iron
 Copper
 Iodine
 Manganese
 Cobalt
 Zinc
 Molybdenum

C. Other Trace Minerals

 Fluorine

 Selenium
 Chromium
 Vanadium