NUTRITION AND DIET THERAPY
Kathleen Jan M. Los Banez
NCM 105 LAB
PRELIM REVIEWER
PHYSIOLOGIC FOOD VALUE
FOOD
• refers to the solid and liquid to materials
taken into digestive tract that are utilized
maintain and build body tissues, regulate body
processes, and simply heat, thereby sustaining
life.
COMPOSED OF COMPOUND
• organic compounds are proteins, lipids,
carbohydrates, and vitamins
• inorganic elements are water and minerals.
THREE MAJOR NUTRIENTS
• Carbohydrates
• Proteins
• Fats
Vitamins and minerals act as catalyst which prompt
the three major nutrients to interact.
METABOLISM
• from Greek word metabolismos which means
to change or alter.
• it is the chemical process of transforming
food into complex tissue elements and of
transforming complex body substances into
simple ones along with the production of
heat and energy.
• chemical reactions in the body’s cells that
change food into energy.
ENERGY
• is the force or power that enables the body to
do its work.
• it pertains to the chemical energy locked in
foodstuffs brought about by metabolism.
ENERGY FROM FOOD
• CALORIE – the unit of energy commonly used
in human nutrition or also called KILOGRAM
CALORIE.
• it is the unit of measurement for the energy
that the body gets from food.
• 1 SMALL CALORIES = 1 KILOCALORIE OR
CALORIE
• calories are by-products of proteins,
carbohydrates and fats that are oxidized in
the body.
• 1 kilocalorie is the amount of heat energy
required to raise the temperature of 1
kilogram of water by 1 C.
• BOMB CALORIMETER- device that measure
total calorie content (total energy) available
from food
Fuel factor of CARBOHYDRATE = 4 calories per gram
Fuel factor of FATS = 9 calories per gram
Fuel factor of PROTEIN = 4 calories per gram
5 WAYS TO BOOST METABOLISM
• Exercise more
• WEIGHT TRAIN – add muscle mass to your
body
• Don’t skip meals, especially breakfast
• Eat fat-burning foods (protein, spicy peppers,
green tea)
• Get a good night’s sleep evert night.
JOULE
• is the MEASURE OF ENERGY in the METRIC
SYSTEM.
• 1 calorie (kilocalorie) = 4.184 joule
(kilojoules)
EXAMPLE
1 cup milk = 170 kcal
170 kcal x 4.184 kjoules = 711.28 kjoules
CALCULATION OF FOOD VALUE
one cup of milk contains approximately
12 gms carbohydrates x 4 cal/gm = 48 kcal
8 gms proteins x 4 cal/gm = 32 kcal
10 gms fats x 9 cal/ gm = 90 kcal
total = 170 kcal
TO CALCULATE THE PERCENTAGE OF KCALORIES
FROM FAT FOR EXAMPLE:
divide 90 fat kcal by the total 170 kcal
90 fat kcal/ 170 kcal = 0.529 or 0.53 which is equal to
53%
COMPONENTS OF ENERGY EXPENDITURE
BASAL METABOLISM
• also known as the REQUIRED ENERGY
EXPENDITURE (REE), is the measure of
energy needed by the body at rest for all its
internal chemical activities which is
approximately 1 calorie per kilogram of body
weight per hour for an adult
• it is the minimum amount of energy needed
by the body at rest in a fasting state.
• it indicates the amount of energy needed to
SUCTION THE LIFE PROCESSES: respiration,
cellular metabolism, circulation, glandular
activity, and maintenance of body
temperature.
BASAL METABOLIC RATE (BMR)
• is the rate of basal metabolism in a given
person at a given time and situation.
• is the number of calories you burn as your
body performs basic (basal) life-sustaining
function
• also termed as RESTING METABOLIC RATE
(RMR) which is the calories burned if you
stayed in bed all day.
• it constitutes ½ of the calorie requirements
of an individual
CALCULATION OF BMR
RULE OF THUMB
• 1 kcal per kg per hour for adult male;
• 0.9 kcal per kg per hour for adult female
MALE: 75 KG. FEMALE: 65 KG.
= 1 kcal x 75 x 24 = 0.9 kcal x 65 x 24
= 1,800 kcal = 1,404 kcal
HARRIS-BENEDICT FORMULA
• which uses information on weight, height, age,
and sex
MALE
REE = 66 + [13.7 x wt (kg)] + [5 x ht (cm)] – [6.8 x age
(yr)]
FEMALE
REE = 665 + [9.6 x wt (kg) + [1.8 x ht (cm) ] – [4.7 x age
(yr.)]
FACTORS THAT AFFECT THE BASAL METABOLIC
RATE (BMR)
SURFACE AREA
• the greater the body surface area or skin
area, the greater the amount of heat lost
and in turn, the greater necessary heat
produced by the body.
SEX
• women have a metabolism of about 5% to
10% less than men
AGE
• metabolic rate is highest during the periods of
rapid growth, during the first and second
years reaches the peak in ages of puberty
and adolescence in both sexes.
• It declines slowly with increasing age.
BODY COMPOSITION
• athletes with greater muscular development
shows about 5% increase in basal metabolism.
STATE OF NUTRITION
• decrease in active tissue such as in
undernourished and starvation causes
lowered metabolism.
SLEEP
• during sleep, metabolic rate falls
approximately 10% to 15 % below waking
levels. This is due to muscular relaxation and
decreased activity.
 ENDOCRINE GLANDS • ideal daily intake of calories varies depending
on age, metabolism and levels of physical
• are the principal regulators of metabolic
activity.
rate. Male hormones increase BMR 10 to15%
• recommended daily calorie intake is 2,000
than female
calories a day for women and 2,500 calories
FEVER for men.
• there are 7,700 calories in 1 kilogram of
• increases 7% in rise of body temperature body fat.
above 98.6 F

CALORIE EXPENDITURE FOR VARIOUS TYPES OF

COMPUTATION OF DESIRABLE BODY WEIGHT ACTIVITIES
ADOR DIONISIO’S METHOD
TYPES OF ACTIVITIES CALORIES
SEDENTARY ACTIVITIES 80-100
• HEIGHT: for every 5 feet, allow 100 lbs. for
• Reading, writing, eating, watching TV,
female and 110 male. Then multiply the
office work, sitting at work
additional inches by 2.
LIGHT ACTIVITIES 110- 160
• AGE: multiply any age between 25 and 50 by • Cooking, washing dishes, ironing,
2 then divide by 5. welding, standing at work, rapid typing
MODERATE ACTIVITIES 170-240
Male 45 yrs. old, 5’4” tall
• Mopping, scrubbing, sweeping,
Height: 5 feet = 110 lbs gardening, carpentry, walking fast,
standing at work with moderate arm
4 inches X 2 = 8 lbs movement, sitting at work with vigorous
arm movement.
=118 lbs
HEAVY ACTIVITIES 250-350
(45 years)2 • Heavy scrubbing, hand washing, walking
age: = 18 lbs
5 fast, bowling, golfing, heavy gardening

DBW = 118 lbs + 18 lbs = 136 lbs.

SPECIFIC DYNAMIC ACTION OF FOOD

• Carbohydrates or fats increases the heat

TANNHAUSER’S METHOD production of about 5% of the total calories
consumed.
• Measure height in cm and deduct 100. From • It is the energy required to digest, transport
the difference, take off its 10% and utilize food.
Male – 45 years, 5’4” tall ESTIMATION OF THE TOTAL ENERGY NEED
Height: 5’4” = 162.56 cm. • of an individual is the composite of energy
162.56 – 100 = 62.56 necessary to replace basal metabolic needs,
energy expenditure for physical activities,
10% of 62.56 = 6.256 thermogenic effect of food and other factors.
• total energy need of an adult may be
62.56 -6.256 = DBW (kg)
determined by:
DBW = 56.7 kg or 126 lbs
BASED ON DESIRABLE BODY WEIGHT (DBW)

• according to occupation. Often used in clinics

CALORIE REQUIREMENTS DEPEND ON THE TYPE and hospitals.
AND AMOUNT OF EXERCISE • most practical and rapid method of
• the more vigorous the physical work, the estimating energy need
greater the calorie cost.
 THE ABCs OF FOOD PREPARATION
OCCUPATION FEMALE FEMALE MALE MALE
ACTIVITY kcal/lb kcal/kg kcal/lb kcal/kg
TECHNIQUES IN FOOD PREPARATION
BED PATIENT 12 25 14 30
LIGHT WORK 14 30 16 35 • Getting food ready to cook is just as
MODERATE important as the actual cooking.
16 35 18 40 • Measuring, chopping, slicing, coring, and
WORK
HEAVY WORK 18 40 20 44 peeling the ingredients are just some of the
necessary preparation tasks.
• The success or hire of many dishes depends
50 kg male x 40 (moderately active) = 2,000 kcal /day on how well you know the ABC of food
preparation If you do them right, you can
SOLVE:
finish preparing the food fat, with little effort
female 70 kg x ____ (bed patient) = _______kcal/day
MEASURING DRY INGREDIENTS
male 180 lb x _____ (Heavy work) = ______ kcal/day
• Pour spoon sifted or unsifted dry ingredients
into the dry measuring cup until overflowing
catching express on kitchen wrap
FACTORIAL METHOD
• Level off the contents of the cup with the
straight edge of a knife or metal spatula.
• uses the following equation
• Never tap the cup on counter to level; de not
basal energy (a) + physical activity (b) + thermogenic press or pack down the ingredients unless the
effect of food (c) = total energy need recipe specifies (as with brown sugar)

MEASURING POWDER INGREDIENTS

BODY MASS INDEX (BMI) • Dip the measuring spoon into the baking
powder, alt, or spice, and stir to break up
• is the ratio of weight to height
lumps.
weight in kg. • Fill the spoon to overflowing and then level it
𝐵𝑀𝐼 =
(height in meters) 2 off with the straight edge of a knife of metal
spatula Scrape out with a rubber spatula.

MEASURING LIQUIDS
Example: an individual weighs 92 kg and is 175 cm tall
would have a BMI of 92kg/ (1.75 m)2 = 30 • Place the liquid measure on a level surface and
92 kg
fill to desired mark.
𝐵𝑀𝐼 = (1.75m) 2= 30 • Bend over to check at eye level for accuracy.

PEELING RAW TOMATOES AND POTATOES

• Put tomato and potato in boiling water for 10

to 30 seconds (shorter time for riper fruit)
• Remove and rinse in a cold water to stop
cooking. Peel will lift off

PEELING FIRM FRUITS AND VEGETABLES

(CARROTS, TURNIPS, APPLES, AND PEARS)

• Hold the fruit or the vegetable in one hand,

and with a floating blade peeler in the other
hand peel from top to bottom turning the fruit
or the vegetable as you progress.
• Trim the stem and/or root with a small paring
knife.
CUTTING MEAT OR VEGETABLES IN JULIENNE
STRIPS OR MATCH STICKS
• Cut meat or vegetables into ½ " slices.
• Stack 3 or 4 slices together and cut into wide
strips
SLICING FIRM FRUITS AND VEGETABLES
• Peel the firm fruit or vegetable if necessary.
• Leave it whole or half lengthwise; slice straight
up and down, pushing the knife slightly
forward with each down stroke.
• Slide the knuckles of left hand and allow the
fruit or vegetable to control the thickness of
each slice.
DICING CELERY, CARROTS, AND GREEN PEPPER
• Cut vegetables into long strips across to make
fairly neat cubes.
• Make slices much closer when the recipe calls
for "finely cut" or "minced."
CHOPPING, DICING, AND MINCING ONION
• Halve peeled onions lengthwise.
• Hold on board with cut side down and root
end to your left.
• Make several slices from tip to root.
• Do not cut through the root.
• Next, slice from side to side.
• Then slice from tip to root again, cutting
across the first slices.
• Make all slices as close together as possible for
minced onions, about " apart for chopped.
PURCHASING
• Purchasing is an important activity because of
the quality and cost materials at the time of
purchase largely determine the quality and
cost of the finished product.
• Effective purchasing aims to provide an
adequate supply of food, the right quality in
the right quantity, and at the right price.
• To make this possible, it is important for the
food to be purchased at the right time from
the right source.
TIPS IN PURCHASING
1. Choose whole-grain cereals and bread rather than
refined ones.
• The greatest concentration of B vitamins and
minerals are in the wheat germ and outer
layers of the grain
• The entire germ and most of the outer layers
are removed during milling to refine or whiten
the grain
• Some, but not all, of the essential nutrients, are
restored when flour or cereals are enriched.
• In other words, enriched foods are much
better than unenriched refined products, but
whole-grain products are best.
• Rice and pasta, as well as breads and cereals,
are readily available in enriched forms.
• Brown rice contains more vitamins than white
rice, and parboiled white rice (converted ) has
more vitamins than polished rice.
2. If you buy skim milk or non-fat dry milk, be sure it
has been fortified with vitamins A and D.
• These vitamins are lost when fat is removed
from the milk. Margarine should also be
fortified with vitamins A and D.
3. Buy fresh or frozen fruits and vegetables rather
than canned ones.
• Many vitamins are soluble in water (all B
vitamins and C) and many are destroyed by
high temperatures involved in canning.
• As a result, canned foods may retain half or
less of the original content of many vitamins;
additional vitamins are lost during storage.
4. Shop for fresh produce and, if possible, pick fruits
and vegetables that have been opened in the vine.
5. Choose bright orange carrots, deep orange sweet
potatoes, and dark leaf lettuce for maximum
vitamin A content.
STEPS IN PURCHASING
1. Determine what items or products should be
purchased, specifying the quality and quantity.
2. Know the market situation about the products,
such as the supply, demand, market availability,
and other related information.
3. Contact potential suppliers or visit possible sources HOW TO BUY CHICKEN
to know what products are being offered and at
• Young chicken has smooth legs
what price
• Know the desired part of chicken for cooking
4. Compare the products available from different
needs
sources with your product specifications.
• There should be traces of fat under the skin
5. Evaluate what the supplier has to offer against
• The meat should be yellowish pink
your needs, as in the quality available, prices,
terms, conditions of delivery, methods of payment, HOW TO BUY FISH
and the like.
6. Decide on the supplier or vendor. • The flesh is firm and scales are sully shiny
• The odor is not unpleasant
• The belly walls are intact
• The eyes are full and bright
TIPS FOR A PURCHASER/MARKETER
• The gills are red, not gray or brown
1. Know what to buy and where to buy quality foods.
2. Determine beforehand how much you can afford
to spend
3. Make a flexible marketing list.
4. Use polite expressions when buying and asking for
goods.
5. Avoid unnecessary remarks if you do not approve
of the price.

HOW TO BUY FRUITS

• Buy fruits in season.

• Citrus fruits should be heavy for their size.
• Fruits should be firm, even-colored, and free
from signs of decay.
• Fruits that are just ripe are richer in nutrients;
overripe fruits have less food value.

HOW TO BUY VEGETABLES

• Select those without signs of decay.

• Tomatoes and eggplants should be firm and
free from scars and spots.
• Cabbage should be firm and heavy.
• Avoid buying vegetables that are cut and diced
into pieces or peeled.

HOW TO BUY EGGS

• Afresh egg will sink if it is placed in a basin of

water.
• It has a rough shell.
• It is heavy.

HOW TO BUY MEAT

• Pork is pinkish and while beef is dark red

• Know the desired part of meat before buying