Basic Concepts of

Nutrition

Prepared
by:
Kristina Paula P.
Dizon, R.N.
Nutrition
the relationship of the foods and
their components (nutrients and
other substances) including the
relationship to health and disease,
process within the body, and the
Nutritional
social, Science
economic, cultural and
physiological implications to eating
comprises the body of scientific
knowledge governing the food
requirements of humans for
maintenance, growth, activity,
Dietetics
the health profession responsible
for the application of nutritional
science to promote human
health and treat disease
Nutrient
any substance, organic or
inorganic, that can supply
energy, build and repair cells
and tissues, and regulate life
processes
Function of Nutrients in Food:

To provide
energy
Build
tissue
Regulate
metabolic
processes
 Physiology of Nutrition
Digestive System

Functio
Part
ns:
s Take in food
Breakdown
Mouth the food
Absorption
Phary of digested
molecules
nx
Esophagus
Provide
Stoma nutrients
Small waste
Eliminate
ch
Intestine
Large
 Metabolism and Energy
Balance
Metab - total of all the chemical
olism reaction that occur in the body
Class Anabolism
es: Catabolism

Stat
es: Absorptiv
Postabsorpti
e
ve
Energy
Balance
Ener- is the capacity
gy to do work
Fo - Main source of
od energyMechanical
for: work –
muscular contraction
Electrical work – transport
of nutrients across the cell
Chemical work – anabolic
processes
 Metabolic Rate
is the total amount of energy
produced and used by the body per
unit time; estimated by measuring
the amount of
Kilocalories/calories oxygen used per
(kcal)
minute.
unit of measure for the value of
energy supplied by food
1 gram of protein = 4 kcal
1 gram of carbohydrates =
4 kcal
1 gram of fat = 9 kcal
 Uses of
Energy
Basal - minimal amount of energy needed
to maintain the body in a resting
Metabolis state
Physical
m activity - amount of energy used
when the body is active
expenditure
Thermic effect- Represents the energy needed
to digest, absorbed and process
of food nutrients
Adaptive - heat production in response to
cold
thermogenes
is
 Estimating the Energy
expenditure (energy needs)

Wt(lbs) x kcal/lb

Sedentary lifestyle 11
kcal/lb
Very light activity 14 kcal/lb
Light activity 16
kcal/lb
Moderate activity 18 kcal/lb