Professional Documents
Culture Documents
November 4, 2011
Dr. Balcueva
Fundamentals of Nutrition
OUTLINE
I. Nutrition
V. Nutrients
VI. Assessment of Nutritional
A. RDA
status
B. Other Terms
VII. Health
II. Concepts on Energy reqts
VIII. Nutritional Disorders
III. Basic Concepts of Nutrition
IX. Current Issues
IV. Calc of Energy reqts
A. BMR
B. TCR Computations
Fundamentals of Nutrition
TERMINAL COMPETENCIES
The students must be able to:
1. Give competent advice on the composition of a balanced diet that will
satisfactorily meet ones nutrient and caloric requirements.
2. Explain satisfactorily the role of nutrition in the maintenance of health
3. Be aware of the major nutritional problems affecting the Filipino
population.
I. NUTRITION
The science
cience of food and nutrients and their actions in the body
body.
Or study
tudy of nutrients and the processes by which they are used by
the body.
cience of how the body uses food or energy, maintenance,
Or science
and growth.
The science of food, nutrients and other substances therein, their
action, interaction and balance in relation to health and disease
and the processes by which the organism ingests, digests,
absorbs, transports and utilizes and secretes food substances
substances.
Wellness Nutrition: Eating patterns designed
d to enhance health
status.
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kJ/g
17
37
17
29
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Example:
Given: GM< 50y/o female, weighing 50kg (DBW), athlete (Heavy
work)
50 x 40 kcal = 2000kcal/day
Carbohydrates
Complex 48%
Refined and processed 10%
Fats
Saturated 10%
Monounsaturated 10%
Polyunsaturated 10%
Protein
Cholesterol
Salt
55-70%
% of TCR
58%
20-40%
30%
10-15%
300 mg/day
5 g/day
12%
ADDITIONAL CONCEPTS
v Adding one mile of walking each day for one year oxidizes the
caloric equivalent of 10 pounds
v To lose or gain weight: 31.5 MJ (7,500 kcal) per kg
V. NUTRIENTS
MACRONUTRIENTS
1. Carbohydrates
2. Proteins
3. Lipids
ESSENTIAL NUTRIENTS cannot be synthesized by the body so
these should be provided by the diet (indispensable)
Group # 3 | Angel Ang, Jeremy Ang, Jubelle Aquino
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b. For Adults
2
i. Body Mass Index (BMI) = Weight in kg / (Height in meters)
Classification
BMI
Underweight
Normal
Overweight
Obese
Classification
% of Standard
Normal
Mild
Moderate
Severe
>95 %
90 95
80 90
80
<18
18 24
25 30
>30
3. Medical History
4. Clinical Examination:
* Waist Lines
- Male: 40 in. and below
- Female: 35 in. and below
5. Biochemical tests occurs earlier than clinical manifestation in
detecting specific nutrient deficiency
VII. HEALTH
Health is a quality of life involving SOCIAL, EMOTIONAL, MENTAL,
SPIRITUAL, and BIOLOGIC FITNESS of an individual as a result from
adaptations from the environment
vironment Rene Dubos
1. Physical Health: Efficient body functioning
2. Intellectual Health: Use of intellectual abilities
3. Emotional Health: Ability to control emotions
4. Social Health: Interactions and relationships with others
5. Spiritual Health: Cultural beliefs about the purpose of life
BIO: include the physical problems that affect nutritional intake and
health; effect of high blood glucose or food allergies
PSYCHO: includes the psychological effects of emotions on
nutritional intake and health
SOCIAL: effect of regional, cultural, ethnic, and religious dietary
habits on the control of health issues
MARKER NUTRIENTS
Vitamins A and C
Minerals: Calcium and Iron
* 100% intake of the above nutrients as found naturally in foods
promotes good intake of other needed nutrients found in
conjunction
In 2006 Food labels now include trans fatty acid content
Trans fats-solid
solid and stiff forms of F.A
Cis F.A- ideal for enzyme breakdown
VIII. NUTRITIONAL DISORDERS
1. Protein Energy Malnutrition (PEM)
intake of energy and protein
nutritional losses
nutrient requirement (underlying illness, fever, surgery,
cancer)
distinguishing feature: fluid retention, leading to edema and
fatty infiltration of the liver [Harper]
associated with decreased concentration
of plasma proteins [Harper]
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Clinical Correlations:
o Kwashiorkor
- Deficiency of proteins in the diet
- but adequate in calories
- Signs/symptoms:
Muscle wasting
plasma proteins (albumin)
interstitial fluid: edema/ ascites/anasarca
- ability to synthesize new proteins (- N balance)
Digestive enzymes
New epithelial cells
Kwashiorhor
Marasmus
o Marasmus
- Calorie and protein deficiency
- Emaciation and failure to thrive
- Susceptibility TO infection
- Outcome of prolonged negative energy balance [Harper]
2. OVERWEIGHT: BMI between 25 30
3. OBESITY: Excess body adipose tissue
Class 1: BMI 30 34.9
Class 2: BMI greater than 35
IX. CURRENT ISSUES IN NUTRITION
A. Vegetarism
A practice which has arisen as a result of religious belief, health,
economic, ethnic or ecological reasons.
Diet includes:
vegetables yeast
seeds
fruits
dry beans sugars
cereals
peas
seaweeds
bread
nuts
bean curd
All vegetarians benefit from intake of legumes, nuts, seeds, and
whole grains to ensure adequate protein intake
Issues on Vegetarian Diet
o LACTO-OVO VEGETARIANS include eggs and dairy products
(eg. milk); easiest to meet nutritional needs
o LACTO VEGETARIANS includes dairy products, but not eggs
o PESCO VEGETARIAN- include fish
o POLLO VEGETARIAN- include poultry
o Some vegetarians exclude all animal products:
presents risk of most inadequate nutrition
most difficult to meet nutritional needs
need B12 supplement and vitamin D source (If sunlight is
inadequate, calcium is difficult to obtain and individuals may
need supplementation)
Nutrients Low in Vegetarian Diets:
o Iron
o B12
o Calcium
o Essential amino acids lysine, methionine, threonine,
tryptophan
o Zinc
E. Megavitamin Therapy
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Beef
o lean meat 1 pc. 5 cm cube
o tenderloin - same
Fish
o lapu-lapu 1 slice, 10 x 5 x 3cm
o galunggong pc 25 x 8 cm
o dilis 1/3 cup
List 1: Vegetables
Vegetable A: can be eaten ad libitum (to your desire) leafy
vegetables
Leafy veg:: 1 exchange =1 cup raw (25 g) or cup cooked (45g)
Vegetable B:: fleshy vegetables (eg. starchy veggies like potatoes
potatoes)
Non-leafy veg:: 1 exchange = cup raw (40 g) or
cup cooked (45 g)
List 2: Fruit Exchanges
per exchange = 40 cal, 10 gms CHO
Atis small 5x4 cm
Bayabas 2 medium, 4 cm.
Strawberry 1/3 cup
Papaya 1 slice 5 x 2 x 1cm
Mangga 1 small 11x 6 cm
Pakwan 1 slice 5x 3 cm
Pinya 1 slice 5x 3 x 2 cm
Saginglakatan 1 small 10 x 3 cm
List 3: Milk Exchanges
CHON,10g fat
per exchange = 140 cal, 12g CHO, 8gCHON,10g
Evap milk- 1/4 glass (undiluted)
Yoghurt cup
Powdered whole milk 4 level tbsp.
Powdered non-fat milk 4 level tbsp
List 4: Rice Exchanges
1 exchange = 100 cal, 23g CHO, 2g CHON
Rice 1/2 cup
Bread 1 slice
Pan de sal 1 big
mamon - 1 pc 6 x 3 cm
Hot cake 1 pc. 8 cm diameter
Pretzels 8 pcs
Doughnut pc 9 x 5 cm
Noodles - cup
Camote 1 small piece
B.
C.
Clear broth
Coffee, tea
Garlic
Gelatin (unsweetened)
Kamyas
Lemon vinegar
Mustard
Other spices
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