NUTRITION-

HEALTH-DISEASE
 HUMAN NUTRITION
Science studies on human about:
1. Nutritional requirements
2. Food consuming
3. Eating habit
4. Food nutritional value and a diet
5. Relationship between a diet and health

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 PRINCIPLES OF PROPER NUTRITION
• Energy and nutrients must be suitable for age, sex, weight,
height, pathological conditions, physiological conditions,
physical activity level
• Eat various groups of food in order to supply enough nutrients
• A diet maintaining a balance between animal and plant-based
foods
• Eat moderately: full enough for breakfast – lunch, less for dinner
• Drink enough water
• Eat enough fiber
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 NUTRITIONAL REQUIREMENTS
 Nutritional requirements depend on:
 Age
 Sex
 Physical activity level
 Physiological conditions
 Pathological conditions
 Recommended dietary allowances (RDAs)
based on:
 Nutritional requirements
 Nutritional and health conditions
 Eating habits
 Ability to supply food 4
 ENERGY REQUIREMENTS
 Required energy: RE (kcal/day) = BEE x AF x SF
– BEE: Based energy expenditure
– AF: Activity factor (given)
– SF: Stress factor (given)
 Harris Benedict (kcal)=BEE

– 66.5 + 13.75 x weight in kgs + 5 x height in cm

– 6.78 x age (for male)
– 65.5 + 9.56 x weight + 1.85 x height – 4.68 x
age (for female) 5
 Gender Male Female
Years old BEE
BEEBEE
Weight RE Weight RE
Based energy expenditure
(kcal/kg/day) (kg) for Vietnamese
(kcal/day)
(kcal/kg/day) (kg) (kcal/day)
1-2 61.0 12.1 740 59.7 11.5 690
3-5 54.8 16.5 910 52.2 16.2 850
6-7 44.3 22.8 1010 41.9 22.3 940
8-9 40.8 28.0 1140 38.3 28.1 1080
10-11 37.4 34.7 1300 34.8 34.5 1200
12-14 31.0 47.3 1470 29.6 45.9 1360
15-19 27.0 59.5 1610 25.3 53.6 1360
20-29 24.0 61.1 1470 22.1 53.0 1170
30-49 22.3 60.2 1340 21.7 53.1 1150
50-69 21.5 61.8 1330 20.7 54.7 1130
>=70 21.5 60.0 1290 20.7 51.8 1070
 AF - Activity Factor
Years old Light physical activity Moderate physical activity Heavy physical activity
1-2 - 1.35 -
3-5 - 1.45 -
6-7 1.35 1.55 1.75
8-9 1.40 1.60 1.80
10-11 1.45 1.65 1.85
12-14 1.50 1.70 1.90
15-19 1.55 1.75 1.95
20-29 1.50 1.75 2.00
30-49 1.50 1.75 2.00
50-69 1.50 1.75 2.00
>=70 1.45 1.70 1.95

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 Classification of AF according to types of labour
Physical activity level Male Female
Light physical activity Officer: lawyer, doctor, Officer, modern housewife,
teacher, accountant, teachers,…
salesman
Moderate physical Light industrial worker, Light industrial worker,
activity student, farmer, practical traditional housewife, student
soldier, fisherman
Heavy physical activity Farmer in harvest, forestry Farmer in harvest, dancer,
worker, mine worker, athlete, builder
soldier, athlete,
alchemist/tho ren

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 REQUIRED ENERGY (RE)
Gender Male Female
Age Light RE Moderate RE Heavy RE Light RE Moderate RE Heavy RE
(years old) (kcal/day) (kcal/day) (kcal/day) (kcal/day) (kcal/day) (kcal/day)
0-5 - 550 - - 500 -
months
6-8 - 650 - - 600 -
months
9-11 - 700 - - 650 -
months
1-2 - 1000 - - 930 -
3-5 - 1320 - - 1230 -
6-7 1360 1570 1770 1270 1460 1650

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 ENERGY REQUIREMENTS

 Activity factor
– Lying down: 1
– Walking around: 1.2
– Light labor/ Light physical
activity : 1.3
– Moderate labor: 1.4 – 1.5
– Heavy labor: 1.5 – 2

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ENERGY REQUIREMENTS

 Stress factor
– Major operation: 1.2
– Minor operation: 1.1
– Injury/trauma: 1.5 – 1.7
– Cancer: 1.1 – 1.45
– Bone break: 1.1 – 1.3

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 NUTRIENTS REQUIREMENTS

 PROTEIN: about 13-20% of daily energy intake

 About 30-35% is animal proteins
 LIPID: about 20-25% of daily energy intake
 Lipid from animals/plants <60%
 Saturated fatty acids <10%
 CARB: about 55-65% of daily energy intake

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 PROTEIN REQUIREMENT
Age % Energy from Protein requirements % Animal protein /
Protein / Total (RDA, g/day) Total protein
energy from Male Female Heavy RE
ration (kcal/day)
g/kg/day g/day g/kg/day g/day
0-5 months 1.86 11 1.86 11 100
6-8 months 13-20 2.22 18 2.22 18 >=70
9-11 months 13-20 2.22 20 2.22 20 >=70
1-2 13-20 1.63 20 1.63 19 >=60
3-5 13-20 1.55 25 1.55 25 >=60
6-7 13-20 1.43 33 1.43 32 >=50
8-9 13-20 1.43 40 1.43 40 >=50
10-11 13-20 1.43 50 1.39 48 >=35

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Age PROTEIN REQUIREMENT
% Energy from Protein requirements % Animal protein /
Protein / Total (RDA, g/day) Total protein
energy from Male Female Heavy RE
ration (kcal/day)
g/kg/day g/day g/kg/day g/day
12-14 13-20 1.37 65 1.30 60 >=35
15-19 13-20 1.25 74 1.17 63 >=35
20-29 13-20 1.13 69 1.13 60 >=30
30-49 13-20 1.13 68 1.13 60 >=30
50-69 13-20 1.13 70 1.13 62 >=30
>=70 13-20 1.13 68 1.13 59 >=30
Pregnant 3 months +1 >=35
6 months +10 >=35
9 months +31 >=35
Breastfeedin 6 months +19 >=35
g woman 6-12 months +13 >=35
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 GROUPS OF NUTRIENTS
 MACRONUTRIENTS: Protein, Carbohydrate, Lipid
 VITAMINS:
– Fat-soluble vitamins: vitamin A, D, E, K
– Water-soluble vitamins: vitamin group B, C
 MINERALS:
– Macro-minerals: major: Ca, P, Mg, S,…
– Minor mineral : Fe, Zn, Fluoride, Cu…
– Trace-minerals: Super-micro-minerals: Iodine,
Selenium, Chromium, Molybdenum, Borane, Cobalt,
Manganese,…
 WATER
 FIBER: water-soluble and water-insoluble
15 fiber
 GROUPS OF FOOD
• Rich in protein: meat, fish, egg, milk,…red
beans, soya beans, mushrooms, algae
• Rich in carbohydrate: rice, wheat/noodle,
corn, potatoes, cassava,…
• Rich in lipid: fat and oil, butter, oily seeds
(sesame, peanuts,…)
• Rich in vitamins and minerals: fruits and
vegetables, cereals, meat, fish,…
• Dairy and dairy products
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 FOOD CONSUMPTION
 Balance in types/groups of food
 Extreme: eat only 1 or few types of food
 Imbalance:
– Eat more animal-based lipid and
protein
– Eat less vegetables
– Eat more processed food
 Consume foods that are unsafe or
unhygienic
 Lack of food-cereal security
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 EATING HABITS
 Eating habits variety based on:
– Natural environment:
• Seas, mountains, desert,…
• Summer, winter,…
– Social environment:
• Culture
• Nation
• Religion
– Food availability
– National nutrition policy
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 ROLES OF NUTRITION AND HEALTH

GROWTH REPRODUCTION

PREVENTION MAINTAINING
OF DISEASES LIFE

DISEASE
LABOUR TREATMENT

INCREASE
LIFE
QUALITY
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 NUTRITION INCEASES HEALTH -
LIFE QUALITY
• Individual has good development in stature,
intelligence, muscles strength

• Increase immune system

• Increase life quality

• Increase life-span: consume more vitamins,

phytochemicals, fibers: fruits and vegetables, green
tea,…
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 PREVENTIVE NUTRITION
• A diet increasing immune system : consume enough vitamin A,
vitamin C, vitamin group B, Iron, Zinc, Copper, Selenium,…

• A diet preventing non-contagious chronic diseases : consume more

fruits and vegetables, balancing between animals and plants proteins,
balancing between animals and plants fats

• A diet preventing malnutrition : consume enough proteins, fats, rich in

micronutrients
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 PREVENTIVE NUTRITION

• Anti-oxidants: vitamin E, C, carotenoids:

prevent low density lipoprotein oxidation
(LDL) => limit atherosclerosis
• Flavonoid in tea helps inhibit LDL-C
oxidation and save anti-oxidants such as α-
tocopherol and β-carotene

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 PREVENTIVE NUTRITION
• Isoflavone in soy (genistein, daidzein) helps
prevent heart diseases
• Vitamin group B like B6, B12 and acid folic:
regulate the transformation of homocystein =>
protect coronary arteries

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 NUTRITION AND DISEASES: LACK OF NUTRITION
Adults
- Decrease in labor productivity
 Poverty
- Malnutrition
Pregnant woman
Teenagers - Increase mortality
- Malnutrition - Increase afterbirth
- Decrease intellectual complications
ability
Infants
- Easily being bacterial - Increase mortality
infected - Slow intellectual
development,…

Children
- Malnutrition Elderly
- Decrease intellectual ability - Increase the risk of illness
- Increase mortality - Increase mortality
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DISEASES CAUSED BY LACK OF NUTRIENTS
• Lack of Thiamine: beri-beri
• Lack of vitamin A: dryness-ulcers on the cornea
• Lack of vitamin C: haemorrhage
• Lack of Iodine: goiter, hypothyroidism, idiocy
• Lack of Zinc: immunodefficiency, slow development
• Lack of Fluor: tooth decay
• Lack of Magnesium: slow development in children
• Lack of fiber: constipation, colon/rectal cancer, haemorrhoids
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 DISEASES CAUSED BY OVER-NUTRITION
• Diet with high energy, high fat content, many “red" meats =>
obesity, high cholesterol, cardiovascular diseases
• Diet with high fat content, saturated fatty acids, too much Na
=> higher risk of hypertension
• Overconsumption of protein: gout illness
• Overconsumption of monosaccharide: tooth decay, obesity,
diabetes
• Overconsumption of ethanol: cirrhosis
• Diet with high nitrosamine, nitrate => digestive tract cancer
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 DISEASES CAUSED BY FOOD PROCESSING METHOD

• Eat much salted, smoked or grilled food: cancer in throat,

stomach, colon
• Overeat hot food: cancer in stomach, esophagus
• Eat raw food: parasite infection
• Use additives, colorings/colorants, preservatives that
exceed the maximal levels/limits or are not allowed to
use: acute/chronic poisoning

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 DISEASES CAUSED BY CONTAMINATED FOOD

 Infected during harvest, preservation, processing, storing:

 Pesticide
 Bacteria: E.coli, Salmonella, Clostridium botulinum,
Staphylococcus,…
 Acute/chronic food poisoning

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DISEASES CAUSED BY TOXINS IN FOOD
• Tetrodotoxin: puffer fish/globefish (poison in skin, pancreas,
liver, blood, eyes, kidney, marrow, gill and abdominal muscles
of globefish)
• Bufotoxin: toad (poison in liver, egg, skin)
• Hydrocyanic acid (acid cyanhydric): manioc/cassava (poison
in the head and the outer layer)
• Solanine: potatoes (poison under peel layer and sprout)
• Aflatoxin: beans and seeds containing oil
• Nitrosamine, nitrate: smoked food, salted food
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