NCM 205- NUTRITION & DIET THERAPY:

NCM 205 LEC

@Thar

NUTRITION ➢ Crabs and lobsters

➢ Shrimps
- is a science that deals with the study of foods, nutrients ➢ Poultry & poultry products
and other substances there in, their action, interaction and GLOW
balance in relation to health and disease. ➢ Fruits
➢ Leafy veggies
- of the processes by which an organism ingest, digest,
absorbs, transports, utilizes and excretes waste materials ➢ Fruit veggies
➢ Tubers
Classification of Nutrients: ➢ Non-alcoholic beverages
• Micro Nutrients- Vitamins and minerals ➢ Alcoholic beverages
• Macro Nutrients- Carbohydrates, Proteins and
Fats - Liquor: hard alcoholic
Substances result from digestion and metabolism beverages but there are
(Anabolic and catabolic) some liquor that contains
o Anabolic- Enzymes, hormones, antibodies, red small amount of alcohol
blood cells, building new tissues.
o Catabolic- breaking down to smaller units. - Liquer: contain lower amount
of alcohol ex. sparkles, wine
➢ Action is the function Note: alcohol is only given just to
➢ Interaction is how they interact with each other dissolve the fats in our food and kill
➢ Ingestion- in line with esophagus the bacteria if you eat raw meat
➢ Digestion- when it with hydrochloric acid, stomach and vegetable.
juices and enzymes
➢ Absorption- the foods turn into nutrients, absorb Cereal grains and their products
in the blood - Grains can variety of rice
➢ Transportation- vesicle inside the body (e.g., the - Can be manufactured into flour
hemoglobin, lipoprotein and fluid in the
blood

FOODS

- any substance organic or inorganic when ingested or

eaten nourishes the body by;
• Supplying heat and energy - GO
• Building and repairing tissues - GROW
• Regulating bodily processes - GLOW
- next important to oxygen

GO
➢ Cereal grains (rice and flour)
➢ Corn
➢ Root crops (substitute for rice)
GROW
➢ Animal-based milk
➢ Milk & milk products
➢ Plant-based milk
➢ Milk classification
➢ Meats
➢ Fish
➢ Shellfish

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NCM 205- Nutrition & Diet Therapy @Thar

ROOTCROPS
- Substitute for rice, if have a shortage in grains and rice
- Variance partner

MILK CLASSIFICATION

Animal-based milk

“BODY BUILDING FOODS”

MEATS
MILK AND MILK PRODUCTS

Plant-based milk
- E.g soya, rice milk

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NCM 205- Nutrition & Diet Therapy @Thar

FISH SHRIMPS

POULTRY AND POULTRY PRODUCTS

“BODY REGULATING FOODS”

FRUITS
SHELLFISH

LEAFY VEGETABLES

CRABS AND LOBSTERS

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NCM 205- Nutrition & Diet Therapy @Thar
FUNCTIONAL FOODS
FRUIT VEGETABLES
- foods that may provide health benefits beyond
their nutrient contributions.
It includes;
o whole foods- natural state, not process or in mild
process only, natural nutrient content is still intact.
- There are also milled grains and rice that
are still considered as whole food
depending on the miller used.
- If the endosperm, the husk, and the bran
of the rice are still present it is still
considered as whole wheat.
- The rougher the rice, the more nutrients
there.
- The softer and whiter the rice, the lesser
the amount
TUBERS
o fortified foods- have been added vitamins and
minerals, with standards set by the government
- foods added with fortificant or another
nutrients to enhance the amount of other
nutrients.
Example:
➢ Cow's milk and Breast milk is deficient
with vitamin D so the government will add
fortificant which is the vitamin D to
enhance.
➢ Rice added with iron
➢ Salt added with iodine
➢ Oil added with Vitamin E
➢ Sugar added

o modified foods- change the physical and

NON- ALCOHOLIC BEVERAGES chemical, to suit human consumption and for
economic advancement.
- Water is the primary alters DNA;
has two ways:
1. Use of Genetically Modified Organism
(GMO)- alter the DNA of the plant to make it more
attractive or to produce a bigger one or to produce
more.
2. Modification of a Recipe

o foods that are energy dense

o foods that are nutrient-dense

ALCOHOLIC BEVERAGES
- Liquor (High Velocity) and Liqueur (Wine)

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NCM 205- Nutrition & Diet Therapy @Thar
- Like saturated fatty acids, Trans fats and sugar (If
Modified foods consume a lot, it causes chronic diseases)
- contain a lot of energy coming from atherogenic food.
Example #1: Lasagna1 More on unhealthy calorie content. No nutrients.

Nutrients

- intangible property of nutrition

- chemical component of foods needed by the body for one
or more of these
3 functions;
1. Provide energy
2. Build and repair tissues
3. Regulate life processes

Differ between food from nutrients:

- Without foods, there will be no nutrients because
foods are the tangible proper of nutrition
- We can touch the foods but nutrients cannot.
- However, both of two has energy which the same
function.
Conversions:

“NUTRIENTS CLASSIFICATIONS”
According to functions:

1. Energy Giving Nutrients are the fuel nutrients;

(Energy dense nutrients)
1. carbohydrates 2. proteins 3. fats

Non-caloric nutrients are:

(Nutrient density)
- they help in the metabolism of carbohydrates, protein,
and fats, give up extract energy
1. water 2. minerals 3. vitamins

2.Body Building Nutrients are the structural

nutrients.
# Water 2/3 of body weight
Energy dense foods # Proteins 1/5 or 20% of body weight
- a measure of the energy provides,relative to the amount - 20% of the body is a protein
of food.
➢ 1 gram carbohydrates = 4 kcal 3. Body Regulating Nutrients
➢ 1 gram protein = 4 kcal - include the 6 groups of nutrients.
➢ 1 gram fats = 9 kcal They maintain homeostasis of body fluid and expedite the
½ CUP of pure low-fat milk has 12 g CHO, 8g CHON, 5g metabolic process.
FATS is = 125 kcalories

According to Chemical nature

Nutrient dense foods # Organic - Carbohydrates, Proteins, Fats, and Vitamins
-a measure of nutrient provides relative to the amount of (CARBON)
foods. # Inorganic - Minerals and Water (NO CARBON)

1/2 cup of malunggay (example of nutrient dense food)

= 231 mg of vitamin C According to Concentration
= .5 grams of CHON # Macronutrients - Carbohydrates, Protein, Fats - measure in
= 1.5 grams of CHO grams
= 2.5 grams of Ca - Given in larger amount
= 3mg of iron # Micronutrients - Vitamins and Minerals
- measure in milligrams
- Measure in a small amount
EMPTY OR JUNK FOODS
- contain less or no energy and nutrient content, more on According to Essentiality
added sugar, trans-fats, more in sodium, monosodium # Physiologically essential or the
glutamate and preservatives. dispensable nutrients.

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NCM 205- Nutrition & Diet Therapy @Thar
- Dependent on dietary essential
# Dietary essential or the indispensable
Nutrients
- Need to include everyday
- Essential amino acid
- body cannot produce
- precursor for the body to use
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.
Malnutrition Classifications
A. Forms of Malnutrition
✓ Undernutrition- a condition of the body
resulting from a lack of 1 or more essential
nutrients for a long period of time which
means chronic malnutrition.
Indicator:
1. Stanting- extremely low height for
age. No sign of low height.
2. Underweight- extremely low
weight for age. There is no sign
that the weight of the child is
improving base on his age
3. Wasting- extremely low weight for
he ight. The lean body mass is
very thin or reduced.
✓ Overnutrition- a condition of the body
resulting of excessive intake of nutrients,
to the point creating toxic or harmful
effects.
- Increase input but decrease
output.
- E.g., Overweight/ Obesity
✓ Specific deficiency- one lack essential
nutrient factor over a longer period of time
that leads to specific
- E.g. VAD (Vit A Deficiency), IDD
(Iodine Deficiency Disorder),
IDA(Iron Deficiency Anemia) ,
AIDA
✓ Imbalance- caused by inability to body to
absorb or poor diet.
- Maldigestion disease
- Excessive intake of saturated fats,
and added sugar can result in
imbalance.
Imbalance:
Glucose= Diabetes Mellitus
Triglycerides= Triglyceridemia
Cholesterol= Cholesterolemia
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B. Types of Malnutrition
✓ Acute
- refers to the presence state of
malnutrition
- E.g. Severe vomiting and
Diarrhea, Cancer caccexia
✓ Chronic
- the indicator for chronic
malnutrition is height for age
(stunting), weight for age
(underweight), and weight for
height (wasting).
NUTRITIONAL STATUS OR NUTRITUE
- is the condition of the body resulting from the utilization of
essential
nutrients.
A. CLASSIFIED INTO:
o good
o fair
o poor
Two ways of determining nutritional status:
➢ Degree of nutrition
➔ 1st degree
➔ 2nd degree
➔ 3rd degree
➔ Normal
➔ Overweight
➔ Obese
➢ BMI – weight (kg) ÷ height (㎡)
➔ Underweight – 18.5 below
➔ Normal - 18.5 – 24.9
➔ Overweight – 25
➔ Obese 1 – 30
➔ Obese 2 – 40
➔ Obese 3 – more than 40
OPTIMUM OR GOOD NUTITION
- 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.
Reason not to achieved because of:
- Enough supply of nutrients but have underlying
conditions, the body cannot be utilized well
because of mal and indigestion disease
- No indigestion but yet cannot afford or supply
adequate essential nutrients
- Lack of information
GUIDELINES FOR BETTER NUTRITION AND
WELLNESS
1. PROPER NUTRITION
- is eating the right kind, the right amount of food, eating at
the right time and in most sanitary manner.
NCM 205- Nutrition & Diet Therapy @Thar
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THE 3 BASIC FOOD GROUPS
GO, GROW, GLOW IX. Panatilihin ang tamang timbang.
1. Body Energy Giving Foods - The root cause of almost of chronic
- are cereals , root crops, oils and waxes diseases is obesity.
2. Body Building Foods
- meats ( pork , beef, carabeef ) X. Maging aktibo. Iwasan ang alak; huwag
- poultry (chicken, ducks, turkey, birds ,eggs ) manigarilyo.
- fish and shellfish ( fresh and salty sources ) - This to promote a healthy lifestyle. We
- legumes, beans and nuts substitute have to exercise and do our physical
- milk and milk products activity. This physical activity is most likely
3. Body Regulating Foods are fruits and vegetables involuntary (meaning we have to do it
whether we like it or not). For voluntary,
FOODS AND DIETARY GUIDELINES example planning to do exercise.
- Food and nutrition research institute (FNRI) under
the department of science and technology, PINGGANG PINOY
mandated by the government. Followed by
department of health and planned in action by
national nutrition council.

10 KUMAINMENTS:
Sigla at lakaw ng buhay
I. Kamain ng iba’t- ibang pagkain
- You need to eat variety of foods because
there is no such single food that will give us
the nutrients that we need.

II. Sa unang 6 months ni baby, breastfeeding

lamang; mula 6 months, bigyan din siya ng
ibang angkop na pagkain.
- Promotion of breastfeeding to lactating
mothers.
- Kids: orange (vitality, energy,
III. Kumain ng gulay at prutas araw-araw - youth)
- To promote eating more fruits and - Teens: blue (strength & coolness)
vegetables because it is high in fiber. It - Adult: brown or woven burry (uniquely pinoy)
has nutrients and minerals. - Elderly: red (power & courage; stimulates
appetite)
IV. Kumain ng isda, karne, at ibang pagkaing may - Pregnant women: green (fertility & new life)
protina
- High biological value protein (HBVP)
contains the highest amount of protein. It
contains all essential amino acids

V. Uminom ng gatas; kumain ng pagkaing

mayaman sa calcium
- It is more the prevention of rickets. Rickets
is a bone disease disorder in children
below 5 years old and bone loss for adults
or the elderly.

VI. Tiyaking malinis at ligtas ang ating pagkain at

tubig.
- Prevention of contamination and also
about sanitation and safety

VII. Gumamit ng iodized salt.

- This is to support RA 8172 (asin law), to
address micronutrient deficiency especially
iodine deficiency disorder

VIII. Hinay- hinay sa maaalat, mamantika at

matatamis.
- They are contributory to chronic diseases
ex. One of the causes of chronic kidney
disease are hypertension and diabetes

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