NUTRITION

Nutrition is the provision of needed energy and essential constituents that cannot be synthesized de
novo. Sound nutrition depends on food intake that includes carbohydrates, proteins, fats, vitamins, minerals, and
water. The science of nutrition seeks to define the qualitative and quantitative requirements of the diet necessary
to maintain good health.

NUTRITIONAL REQUIREMENTS

Amino Acid Nitrogen and Specific Amino Acid Requirements

body requires 20 amino acids to synthesize proteins and other nitrogen-containing compounds,
nine of which cannot be synthesized in the body
provided by proteins and total quality required is affected by three factors:
1. protein quality
measured by comparing the proportions of essential amino acids in a food with the production
required for the good nutrition; the closer the two numbers are, the higher the protein quality;
egg and milk proteins are high-quality that are used as a reference standards against which other
proteins can be compared
2. energy intake
energy derived from carbohydrates and fats affects protein requirements because it spares the use
of proteins as energy source
3. physical activity
increases
nitrogen retention from dietary protein
Protein-Energy Malnutrition
includes a range of disorders of starvation and malnutrition that include other nutrients such as
vitamins and minerals
two extreme forms
1. marasmus – generalized wasting due to deficiency of both energy and protein
2. kwashiorkor – characterized by edema due to deficiency of both quantity and quality of
protein although energy intake may be adequate
Carbohydrate Requirement
glucose is needed by tissues, but does not have to be provided as such in diet, since other dietary
carbohydrates are readily converted to glucose
minimum daily carbohydrate intake (50 – 100 g) recommended to prevent ketosis and loss of
muscle protein
Fiber Requirement
denotes all plant cell wall components that cannot be digested by animal’s own enzymes
beneficial effects of high fiber in diet in man:
1. aids in water retention during passage of food along the gut thus producing softer feces
2. associated with reduced incidence of diverticulosis, cancer of the colon, cardiovascular
disease, and diabetes mellitus
3. slow stomach emptying and delay the rise in blood glucose

Lipid Requirements
increases the palatability of food
produces a feeling of satiety
acts a dietary vehicle for fat-soluble vitamins
supplies the essential polyunsaturated fatty acids that the body cannot synthesize
high fat consumption especially of saturated fat correlated with coronary heart disease
Vitamin Requirements
organic nutrients which are required in small quantities for normal metabolism and which cannot
be synthesized by the body in adequate amounts

classification:
1. Fat-soluble vitamins
a. Vitamin A (retinol)
provitamin is beta carotene from plants
for maintenance of epithelial cells of skin, eye, and mucous membrane; regenerates visual purple
of eye
deficiency causes xerothalmia, nightblindness, retardation of growth
source: butter, eggs, milk, carotene of plant, cod-liver oil
b. Vitamin D (calciferol)
provitamins are ergasterol from plants and yeasts and 7-dehydrocholesterol from skin
regulates calcium phosphorus metabolism
deficiency causes rickets in young
source: eggs, fish oil, beef fat, skin (exposure to ultraviolet radiation)
c. Vitamin E (alpha-tocopherol)
for nuclear growth and activity
deficiency causes sterility in some animals, death of embryos
source: green leaves, vegetable fats, meat, eggs
d. Vitamin k (anti-hemorrhagic vitamin)
synthesizes prothrombin in liver, essential for blood clotting
deficiency results in failure of blood to clot
source: green leaves, spinach, soybean oil, egg yolk, liver

2. Water-soluble vitamins
Vitamin B complex
1. Thiamine (B1)
Antineuretic
Necessary for carbohydrate metabolism; acts as a coenzyme to carboxylase
Deficiency causes beriberi, loss of appetite, cessation of growth
Source: yeast, germ of cereals, egg yolk, nuts, lean pork

2) Riboflavin
concerned with oxidative process and intermediate metabolism of food; hydrogen acceptor and
donator for cellular synthesis
deficiency causes stunted growth, dermatitis, cheilosis (inflammation of mouth corners}
source: green leaves, eggs, meat, cheese, milk liver

3) Niacin (nicotinic acid)

antipellargic
essential to cellular functions, constituents of certain coenzymes
deficiency causes pellagra in man, degeneration of nerve cells
source: green leaves, egg yolk, wheat germ, liver yeast

4) Pyridoxine (B6)
functions as coenzymes of some transmitting enzymes
deficiency results in failure to grow, together with anemia and dermatitis
source: yeast, meat, eggs, nuts, cereals

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 5) Folic acid
essential for growth and formation of blood cells
deficiency causes anemia and sprue in man
source: green leaves, soybeans, yeast, eggyolk

6) Pantothenic Acid
forms coenzyme A of Krebs cycle metabolism, necessary for nerve and skin
source: eggs, milk, meat, sweet potatoes, cane, molasses

7) Biotin
Forms coenzyme necessary for carbon dioxide utilization
Source: egg yolk, meat, molasses, fresh fruits and vegetables, yeast, cereal grains

8) Cyanocobalamin (B12)
extrinsic factor of antianemic factor
deficiency causes pernicious anemia
source: milk, egg yolk, liver, oysters

b. Vitamin C (Ascorbic acid)

formation of intercellular material
deficiency causes scurvy in man
source: citrus fruits, tomatoes, cabbage, spinach

Mineral Requirements
The Mineral required for physiologic function may be divided into:
1. Macrominerals – required in amounts greater than 100mg/d
a. Calcium
constituents of bones, teeth; regulates nerve and muscle function
source: dairy products, beans, leafy vegetables
b. Phosporus
constituents of bones, teeth, ATP, phosphorylated metabolic intermediates, nucleic acids
source: phosphate food additives
c. Sodium
principal cation to extracellular fluid, regulates plasma volume, acid-base balance, nerve and
muscle function
source: table salt, salt added to prepared food
d. Potassium
principal cation in intracellular fluid, regulates nerve and muscle function
e. Chloride
for fluid and electrolyte balance; constituent of gastric fluid
source: table salt
f. Magnesium
constituent of bones, teeth; enzyme cofactor
source: green leafy vegetables
2. Microminerals (trace elements) – required in amounts less than 100mg/d
a. Chromium
trivalent chromium, a constituent of “glucose tolerance factor.”
b. Cobalt
constituent of vitamin B12
c. Copper
constituent of oxidase enzymes like cytochrome oxidase, ferroxidase
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 d. Iodine
constituents of thyroxin, triodothyroxin
e. Iron
constituent of hemoglobin, cytochromes
f. Manganese
constituent of hydrolase, decarboxylase and transferase enzymes; needed for glycoprotein and
proteoglycan synthesis
g. Molybdenum
constituent of oxidase enzyme, xantine oxidase
h. Selenium
constituent of glutathione peroxidase
i. Zinc
cofactor of many enzymes like lactic dehydrogenase, alkaline phosphatase, carbonic anhydrase,
etc.
j. Fluoride
increases hardness of bones and teeth

ENERGY REQUIREMENT
Nutrients provide the energy needed by the body. The energy unit is the kilo calorie, the amount of heat
necessary to raise 1 kg of water from 15 to 16 degree Celsius. The daily expenditure of energy varies according
to age, sex, weight, activity, and body proportion.

Caloric value of foods

The caloric value of foods utilized in metabolism/ 1 gm of foodstuffs are as follows:

Carbohydrates 4.1kcal
Fats 9.3 kcal
Proteins 4.3 kcal

Expenditure of Energy
Under conditions of energy equilibrium (calorie balance) energy intake must equal energy expenditure.
The energy expended by an individual depends on the following factors:

1. Basal metabolic rate

The energy expenditure necessary to maintain basic physiologic functions under standardized
condition
Proportionate to mean body weight and to surface area
Higher in males than in females, in children, in people with fever and hyperthyroidism

2. Thermogenic effect (specific dynamic action of food)

The extra heat associated with the consumption of food equivalent to about 5-10% of total
energy expenditure.

3. Physical activity
the range is over 10-fold between resting and maximum athletic activity.

4. Environmental Temperature
Low environmental temperature causes increased energy expenditure while at temperature above
blood heat, extra energy is expended in cooling.

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II.FACTORIAL METHOD – indicates the factor which comprises one one’s total energy needs.

1. Determination of lBW [Ideal Body Weight]

a. Uses of standard weight and height tables
b. Thannhauser method based on height in cm.
lBW in Kg = Ht. (cm) – 100 less 10% of the obtained value
For example: If height is 160 cm.
160 – 100 = 60 kg – (10% of 60 Kg) = 54 Kg (lBW)
2. Calculation of BMR[Basal Metabolic Rate] for 24 hours at 1 kcal/kg/h
3. Corrected BMR [BMRc] by deducting 10%/kg/hour of sleep from
calculated BMR
4. Corrected for physical activity
a. Bed rest - 10% of corrected BMR
b. Sedentary – 30% of corrected BMR
c. Light – 50% of corrected BMR
d. Moderate – 75% of corrected BMR
e. Heavy – 100% of corrected BMR
5. Calculate for SDA [specific dynamic action of food]
6% of sum of corrected BMR and physical activity
6. Calculate for TCR [total caloric requirement]
TCR = BMRc + P. A. + SDA

Derived value for Physical Activity

Light – Office workers, most professional men and women, unemployed men, housewife in house with
mechanical household appliances.
Moderate – most men in light industry, students, farm workers, building workers, fishermen, soldiers not active
in duty, housewives without mechanical household appliances, department store workers.
Heavy – some agricultural workers, forestry worker, army soldiers in active service, miners and steel workers,
dancers and athletes, lumberjacks, blacksmith, rickshaw pullers.

Example:
Height = 160 cm:
1BW = 160-100=60- 6 = 54 kg.
BMR = 1 Kcal x 54 x 24 = 1296 kcal
BMRc = 1296 – (.1 kcal x 54 x 8 hrs) = 1253 kcal
P. A. (moderate) = 1253 x .75 = 940 kcal
SDA = .06 x (1253 + 940) = 132
TCR = 1253 + 940 + 132 = 2325

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Name_________________________________Rating___________________
Section________________________________Professor_________________

I. Matching type: Match column B with column A

Column A Column B
_____1. K a. extracellular fluid
_____2. Co b. hemoglobin
_____3. Fe c. intracellular fluid
_____4. Na d. bones and teeth
_____5. Ca e. Vitamin B12

II. Multiple Choice: Choose the correct answer

____1. Food with the highest caloric value per gram

a. carbohydrates b. proteins c. fats
____2. Food with the highest thermogenic effect
a. carbohydrates b. proteins c. fats
____3. Fiber requirement is provided by:
a. meat b. vegetable c. fruits
____4. food with high quality protein
a. meat b. vegetable c. milk
____5. food source of ascorbic acid
a. tomatoes b. leafy vegetables c. cereals
____6. food source of energy
a. cereal b. meat c. vegetable
____7. Food source of calcium
a. milk b. cereal c. fruit
____8. Food source of sodium
a. beans b. table salt c. eggs
____9. dietary vehicle for vit. A, D, E, and K
a. proteins b. carbohydrates c. fats
____10. Food used as standard against which protein quality can be compared
a. meat b. cereal c. meat

III. Complete the table below

VITAMINS DEFICIENCY
1. Ascorbic acid
2. Thiamine
3. Calciferol
4. Retinol
5. Folic acid