Nutrition Concepts and Terms

7/29/2019 Nutrition Concepts and Terms

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Concepts andTerms


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What is Nutrition?


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the science of food, the nutrients andthe substances therein, their action,interaction, and balance in relation to

health and disease, and the process bywhich the organism ingests, absorbs,transport, utilizes, and excretes foodsubstances----The Council on Food and Nutrition of the

American Medical Association


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Study of food and how the body makesuse of it. It is not only concerned withthe quantity and quality of the food one

eats but the process by which onereceives and utilizes the food in the bodyfor growth and renewal as well asmaintenance of the different body

functions---- Maria Lourdes C. Caudal


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NUTRITION is the study of food andhealth.

FOOD anything which when taken anddigested nourishes the body

- is a basic need of humans:

Food security Food insecurity


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Adequate, optimum and good nutrition -are expressions used to indicate that thesupply of the essential nutrients is correct inamount and proportion

Nutritional status - is the state of our bodyas a result of the foods consumed and theiruse by the body. Nutritional status can begood, fair or poor

The WHO (World Health Organization) has

defined health as the state of completephysical, mental and social well-being andnot merely the absence of disease orinfirmity


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Malnutrition (poor nutrition) can result frompoor diets and from disease states, geneticfactors, or combinations of these causes.

Primarily be due to insufficient supply of oneor more essential nutrients

Secondary, which means it results from anerror in metabolism, interaction betweennutrients or nutrients and drugs used in

treatment


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Physiological functions provide energy,build the body, regulate body activities,resistance to disease

Social Functions Feast; expression oflove, friendship and acceptance

Psychological Functions satisfyingphysical, social and emotional needs


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Diet refers to whatever you eat and drinkeach day. Thus it includes the normal dietyou consume and the diet people

consume in groups (hostel diet). Dietmay also be modified and used for illpersons as part of their therapy(therapeutic diets)


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a unit of measure of the amount ofenergy supplied by food (also known as akilocalorie.)

By-products when CHON,CHO, fats areoxidized in the body

1 kcal is the heat energy required to raise thetemperature of 1 kilogram of water by 1

degree centigrade


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Metabolismos (Gk) to change or alter

The chemical process of transformingfoods into complex tissue elements and

transforming complex body substancesinto simple ones, along with theproduction of heat and energy.

Energy is the force or power that

enables the body to do its work Deals with the chemical energy lockedin foodstuffs by reason of the chemicalprocess


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The measure of energy needed by thebody at rest for all its internal chemicalactivities

Basal Metabolic Rate the rate of basalmetabolism in a given person at a giventime and situation


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1. Subject must be in fasting or post-absoptive state at least 12 hours

2. Subject must be awake, lying quietly,

free from physical fatigue3. Environmental temperature should be

bet. 20-25 C


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Methods

1. Rule of thumb (M) 1 kcal/kg/hr; (F) 0.9 1kcal/kg/hr

2. Harris-Benedict wt, ht, age, sex


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1. Ador Dionisios method

- Ht for every 5 ft, allow 100 lbs for F and110 lbs for M

- For each additional inch, allow 2 lbs each- Age for every 5 yrs bet 25-50 yrs, allow 2

lbs additional

2. Tannhausers method

- Ht in cm 100 cm- Take 10% of remainder and subtract answer

from remainder


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The ratio of weight to height

BMI = wt in kg

ht (m)2

Interpretation ;

16-24.9 = Normal

25- 29.9 = overweight 30-39.9 = obese

40 > = extremely obese


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The recognition of the role of nutrition inpreventing disease or illness

The concern for adapting food patterns of

individuals to their nutritional needswithin the framework of their cultural,economic and physiological situation andstyle

The awareness of the need in specifieddisease states to modify nutritionalfactors for therapeutic purposes


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NUTRIENTS are chemical substancesfound in food that are used by the bodyfor growth and health.

The six categories of NUTRIENTS are: CARBOHYDRATES

PROTEINS

FATS

VITAMINS

MINERALS

WATER


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1. As to Function nutrients form tissues,furnish heat

2. As to Chemical Properties either

organic or inorganic3. As to Essentiality significant

contribution to the bodys physiologicalfunctioning

4. As to Concentration some are neededin large amount than others


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Carbohydrates are substances in foodthat consist of a single sugar molecule orof multiples of them in various forms. Simple sugars are the most basic types of

carbs such as glucose (blood sugar), sucrose(table sugar), lactose (milk sugar, andfructose (fruit sugar).

Starches are complex carbohydrates

consisting primarily of long, interlockingchains of glucose units.


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Proteins are substances in food made ofamino acids.

Amino acids are specific chemical substances

(the building blocks) from which proteinsare made. Of the 20 amino acids, nine areessential (required in your diet.)

Fats are substances in food that are

soluble in fat and not water.


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Saturated fats are found primarily in animalproducts, such as meat, butter, and cheese,and in palm and coconut oil. Diets high insaturated fat may elevate blood cholesterol.

Unsaturated fats are found primarily in plantproducts such as vegetable oil, nuts, andseeds. Unsaturated fats tend to lower bloodcholesterol levels.

Essential fatty acids are two specific types of

unsaturated fats that are required in the diet.


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Cholesterol is a fat-soluble, colorless liquidfound in animals but not plants. It can bemanufactured by the liver.

Vitamins are chemical substances foundin food that perform specific functions inthe body. Humans require 13 different

vitamins in their diet.


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Minerals are chemical substances thatmake up the ash that remains whenfood is completely burned. Humans

require 15 different minerals in their diet.


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Water. Most individuals need about 10cups (8 ounces) of water each day fromfood and fluids.

Function: Assists with the transport ofmaterials in the body by making up most ofthe liquid part of blood (plasma), helpsregulate body temperature, and helps break

down food in the digestive system Food sources: vegetables, fruit, milk


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Carbs, proteins, and fats supplycalories and are called the energynutrients (the bodys only sources offuel.)

Vitamins, minerals, and water arechemicals needed for the conversion of

carbs, proteins, and fats into energy andfor the building and maintenance ofmuscles, blood components, bones, andother parts of the body.


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OTHER SUBSTANCES IN FOOD

Phytochemicals are chemical substancesfound in plants such as broccoli, spinach,carrots, mushrooms, onions, lettuce, etc. thathelp reduce the risk of developing certaintypes of cancer, heart disease, infections, andother disorders. These substances act asantioxidants to protect cells.


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NUTRIENTS PROVIDED BY THE DIET

Essential nutrients are those that the bodycannot make but must be obtained in the diet.Examples include: vitamins, iron, calcium,etc.

Nonessential nutrients are manufacturedby the body from components of food in ourdiet. Cholesterol, creatine, glucose, etc. are

examples.


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Please Note: Essential and nonessential nutrients are both

required for growth and health.

Lack of essential nutrients will cause a

dietary deficiency disease. (Scurvy is adisease caused by a Vitamin C deficiency inthe diet.)

No cholesterol in the diet does not cause a

cholesterol deficiency because the liverproduces cholesterol.


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ESSENTIAL NUTRIENT REQUIREMENTS

Recommended Dietary Allowances(RDAs) are the most widely used standardfor identifying desired levels of essentialnutrient intake in healthy people.

Dietary Reference Intakes (DRIs) are theupdated and research driven version of theRDAs.


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ADDITIONAL NUTRITION CONCEPTS Health problems related to nutrition originate

within the cell.

Poor nutrition can result from both inadequate

and excessive levels of nutrient intake. Humans have adaptive mechanisms for

managing fluctuations in nutrient intake.


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Some groups of people are at higher risk ofbecoming inadequately nourished than others.

Women who are nursing or breastfeeding

Infants

Growing children

The frail elderly

The ill or infirmed

Those recovering from illness


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Poor nutrition can influence the developmentof certain chronic diseases (slowdeveloping, long-lasting diseases that are notcontagious.)

Heart disease

Hypertension(high bloodpressure)

Cancer Osteoporosis


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Adequacy, variety, and balance are keycharacteristics of a healthy diet.

Nutrient dense foods containrelatively high amounts of nutrients

compared to their calorie value.Examples include: broccoli, collards,bread, cantaloupe, and lean meats.

Empty calorie foods provide an

excess of calories in relation tonutrients. (Examples include sugaredsoft drinks, candy, table sugar, etc.)


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Regulated by thehypothalamus

Feeding center

Satiety center Meal size and

composition

Macronutrients in

the blood Hormones


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There are no good or bad foods.

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Nutrition Concepts and Terms