Nutrition and diet therapy (finals) Overweight BMI (25 to 29.

9)
Recommended Weight Gain: 15 to 25 pounds
Nutrition Across Lifespan Obese BMI (>30)
• Nutrition in pregnancy and lactation Recommended Weight Gain: 11 to 20 pounds
• Nutrition in infancy Overweight & Obese Women
• Nutrition in childhood • Weight gain is still needed in order to support
• Nutrition in adolescence the fetus and to support tissue. • Increased risk
• Nutrition in adult years for operative delivery (CSection), Postpartum
Weight Gain, Gestational Diabetes.
• Nutrition in aging
All nutrients increase except:
Fluoride - Excess fluoride exposures can have
Nutrition in pregnancy and lactation A healthy, well-
deleterious effects on the expecting mother and fetus
nourished woman whose nutritional status was good
and is associated with adverse pregnancy outcomes.
before become pregnant has a very good chance of
delivering a healthy, full-term baby of normal birth Calcium - Total serum concentrations fall during
weight. Food intake during pregnancy is important, but pregnancy due to hemodilution. This fall mainly occurs
entering pregnancy with nutrient reserves has many in albumin bound fraction of the total calcium and due
advantages. It provides a margin of safety if food intake to fall in serum albumin.
is interfered with during the early stages of pregnancy Biotin - The increased excretion of 3-HIA seen
—for example, morning sickness (nausea and vomiting). frequently in normal pregnancy reflects reduced biotin
The amount of each nutrient that can be stored in the status. The conclusion that marginal biotin deficiency
body varies from small to large. - According to occurs frequently in the first trimester further raises
Stanfield, Peggy S. Nutrition and Diet Therapy concern about potential human teratogenicity.
Self-Instructional Approaches. (2010) Phosphorus - Phosphorus remains constant because of
Nutrition during pregnancy maternal adaptation
Metabolic Changes
Vitamins D, E & K
• Basal Metabolic Rate (BMR)
• Increases 15% to 20% by end of pregnancy • Vitamin D deficiency during pregnancy is
caused Hemodilution, it is a normal
• Mother uses fat as fuel; fetus uses glucose.
physiological process that leads to a fall in
hemoglobin (Hb) due to an increase in plasma
Anatomic and Physiologic Changes
volume.
• Changes in blood
• Vitamin E deficiency is caused by the
• Plasma volume doubles irregularities in dietary fat absorption and
• Hemodilution of the blood metabolism.
Renal Changes • Vitamin K deficiency occurs in pregnancy
• Increase in glomerular filtration rate because of the low-fat percentage that is
(GFR) consumed by the mothers, instead of absorbing
• Possible serious problem: pre-eclampsia or the fats, they become nutrient reserves for
pregnancy – induced hypertension. lactation for breastfeeding which causes the
Gastrointestinal (GI) Changes vitamin k deficiency.
• Slower GI motility Nutritional needs
• Smooth Muscle Relaxation – Hormone  Current Recommendation: Extra 340
Progesterone Kcal/Day during Second Trimester and
• Consequences of GI changes: Constipation, 452 Kcal/Day during Third Semester
Heartburn,  Reason for increased needs, implications of
Gastroesophageal Reflux Disease inadequate calorie intake during pregnancy.
(GERD), Diarrhea Protein
Weight Gain During Pregnancy Recommended Dietary Allowance (RDA): For
Normal BMI (18.5 to 24.9) Normal is 0.8 grams per kilogram of body weight.
Recommended Weight Gain: 25 to 35 pounds During Pregnancy is 71 G/Day.
Underweight BMI (<18.5)
Recommended Weight Gain: 28 to 40 pounds Protein increase
To build and maintain tissues of pregnancy Vitamin and • Treatment: Dietary control with moderate
mineral supplementation Prenatal type multivitamin- exercise; insulin if needed
mineral supplement as recommended as Primary • Risk Factors
Health Care Nutrition During Infancy
Provider or Dietitian INTRODUCTION OF SOLID FOOD
Folate - Begin between ages 4 and 6 months
• Prevention of Neural tube defects. HOW TO INTRODUCE SOLIDS
• RDA increases to 600 MCG Per Day. - Development readiness signs for starting solids
Iron - Food introduces at start
• RDA increases to 30 MCG/Day - Satiety cues
• Ferrous Iron: 30 MG Supplementation - SELF-FEEDING: AGES 9 -12 MONTHS
necessary beginning in Second Trimester
• Iron Deficiency Anemia APPROPRIATE SOLID FOODS DURING
• PICA FIRST
Calcium YEAR OF
• Adequate Intake (AI): 1000 MG for General LIFE
Population of women; 1300 - Second half of first year of life: transitional period
MG for Pregnant Adolescents (NO - Allergies: introduce solid food gradually - Home
INCREASE OVER NONPREGNANT prepared foods or commercial foods or both -
LEVELS). Variety
• Use of Maternal Stores to provide needs of BEVERAGES DURING
Fetus THE
!! Excessive Preformed Vitamin A or Vitamin D can
FIRST YEAR OF
cause BIRTH DEFFECTS.
LIFE
- 4 to 6 ounces of fruit juice consumption.
- All juices must be pasteurized.

NUTRITION IN CHILDHOO
CHILDHOOD: STAGE 1 (AGES 1-3YRS)
• Toddlerhood: issues of autonomy
• Mealtimes - maintain consistency Regulate
portion sizes, encourage selffeeding include
snacks.
• Nutrition requirements
Energy: 1300kcal
Protein: 16g

Serving size guidelines:

FRUIT OR VEGETABLE SERVINGS: 1tbsp per year of age
BREAD AND CEREAL: ¼ of adult serving
Health Concerns During Pregnancy MILK: 2-3 cups per day MEAT OR MEAT
• Pregnancy-Induced Hypertension ALTERNATIVE: offered twice a
• Sudden severe rise in arterial blood pressure; day
rapid weight gain; marked edema PRESCHOOLER 3 – 5-year-old Children continue to
• Risk Factors develop new food behavior patterns while their growth
• Nutrition support: Well-Balanced Diet, continues at a slow rate. The preschool-aged child gains
Generous protein and sufficient energy intake. three to five pounds and grows two to three inches a
• PREECLAMPSIA year. Children between the ages of three and five are
Gestational Diabetes Mellitus usually lean, raising concerns in their parents. An
awareness of body changes will alleviate this concern.
• Screening during second trimester
The preschooler is energetic, active, and restless and
has a high caloric need. Nutritious snacks that supply • Providing food for consumption
extra calories and essential nutrients should be offered. • Adjusting to demands of college environment
As muscle control improves, the child is better able to • Influence of fast food
handle eating utensils. By age four or five, the child may • Nutrition concerns: Exponential Energy, Protein,
be able to cut some of his or her food. Because Calcium, Iron increase.
preschoolers are inquisitive and learn by imitation, they Nutrition-Related Concerns of Childhood &
will learn readily from the people with whom they are Adolescence
in contact. The food habits of the parents, such as food
• Obesity
likes and dislikes, will be noted.
• Increase among children and adolescents
Childhood: Stage III (Ages 7 to 12 Years)
• Etiology: Multifactorial
1. Growth slows, but body is preparing for growth
spurt of puberty. • Clinical Assessment and Intervention
• May be reflected in pre-puberty weight • Health History
gain. • Intervention: Motivation/WeightAssociative
2. Encourage to eat only when hungry Disorders
3. Encourage physical activity • Physical Symptoms such as sleep APNEA
4. Poor influences increases NUTRITION IN ADULT YEARS
During all stages of adulthood, body changes occur. In
5. Nutrition concerns: Skipping breakfast and
early adulthood, physical growth ceases. During the
overweight.
adult years, nutrients are mainly used for body repair
Calorie Requirements of Childhood
and maintenance. Body composition changes include a
• 1 to 3 years: 102 kcal per kg of body weight decrease in lean mass, an increase in fat, and a
• 4 to 6 years: 90 kcal per kg of body weight reduction in bone density. Osteomalacia (softening of
• 7 to 10 years: 70 kcal per kg of body weight the bones) and arthritis may occur. With a reduction in
Protein Requirements of Childhood basal metabolic rate (BMR), body functions and the
• 1 to 3 years: 16 g for a 13-kg child capacity to perform physical work decline with
advancing years. The fall in BMR and activity
• 4 to 6 years: 24 g for a 20-kg child
necessitates a decrease in caloric intake.
• 7 to 10 years: 28 g for a 28-kg child
Early Years: 20s – 30s
NUTRITION IN ADOLECENSE
Nutrition Requirements
Adolescence is a transition period in the life cycle of
Growth completed in Men: Early 20; Women:
individuals. It is the second greatest growth spurt in the
Late Teens
life cycle. Girls begin sooner than boys, usually between
Energy
the ages of 10 to 12, while boys begin this growth
Men: 2900 Kcal
between the ages of 12 to 14. During the period of
Women: 2200 Kcal
adolescence (10 to 18 years), the average male doubles
Protein
in weight, gaining approximately 70 pounds and 13 to
Men: 58 to 63 G
14 inches in height. Girls gain approximately 50 pounds
Women: 48 to 50 G
and nine inches in height. Adequately nourished girls
Calcium/Phosphorus needs decrease:
develop permanent layers of adipose or fat tissue. This
is normal and desirable, but the fat creates panic in the • Calcium: 1000 MG
young girl wishing to be thin and fashionable. The • Phosphorus: 700 MG
nutrient needs and energy requirements are very high • Women: CA
during adolescence. More food is needed, and girls
need to increase their intake earlier than boys. Eating Stages of Adulthood: The Middle Years
habits of the adolescent are generally poor, especially (40s and 50s)
the eating habits of girls. Nutritional Requirements
Nutrition During Adolescence (Ages 13 to 19 • Cell loss rather than replication
Years) • Kilocalorie needs decline
• Responsibility for own behavior increases, but • Lean body mass lost and replaced by
adult guidance still required body fat
• Physical & Emotional support of adult • Loss slowed by aerobic exercise and
• Guidelines for dietary patterns strength training
 • Energy: After Age 50, Decreases • Cancer
• Men: 2300 Kcal; Women: 1920
Kcal GENERAL DIETS
• Iron: After menopause, decreases to 8
MG for women • Dietary Pattern: What is diet?
Nutrient- The term is actually derived from the Greek word
Dense, Low-Fat, High-Fiber "diaita," which means "way of life," but for many, it
Health Concerns and Problems of Early and refers to adhering to a certain diet in order to lose
Middle Adulthood weight.
1. Psychological stress and sedentary lifestyles are
social factors that can create health problems. Good diet
2. Alcohol, drug, and tobacco use negatively affect You may keep your weight stable by eating a balanced
health and nutritional status. diet that contains plenty of fruit, vegetables, whole
3. Chronic exposure to environmental pollutants is grains, and a modest quantity of unsaturated fats,
a health hazard, especially in large cities. meat, and dairy. A good range of these items each day
4. Obesity, arthritis, and Osteomalacia are means less room for foods heavy in fat and sugar,
common disorders of middle age. Osteoporosis which are a major contributor to weight gain.
is especially common in women.
5. Cardiovascular diseases and cancer are the Bad diet
leading causes of death in the adult population. Non-communicable diseases (NCDs) and other health
NUTRITION IN AGING issues are exacerbated by diets heavy in sugar,
saturated and trans fats, low fiber foods, and high-
- Old age is best defined as age of retirement that
sugar beverages. These health concerns are increased
is 60 years and above
when processed and fast food are consumed
- Nutrition for old age is known as frequently.
GERIATRIC nutrition TYPES OF DIET
- GERIATRIC is a branch of medicine dealing with THE PALEO DIET
the health problems of the elderly. This is a natural eating pattern that virtually eliminates
CHANGES ASSOCIATED WITH AGING the use of sugar. Fruit is the only source of sugar in a
Physiological Changes: Paleo diet. There are more requirements in addition to
• Loss of teeth giving up sugar. The Paleo diet also forbids grains and
• Diminished sense of taste and smell other foods. The less carbohydrates you have in your
• Anorexia body, the less glucose there is. As a result, your body
• Change in GI will start using fat as fuel. Dairy is also excluded from a
• Change in Cardiovascular system Paleo diet. So, what is edible? As long as the meat is
Socio psychological changes: grass-fed and not grain-fed, a Paleo diet consists of fish,
poultry, vegetables, fruits, nuts, oils, sweet potatoes,
• Food habit
eggs, and meat.
• Economic aspects
THE BLOOD TYPE DIET Some medical professionals
• loneliness have begun investigating diets that are compatible with
• Lack of nutritional knowledge specific blood types. The idea behind these diets is to
• Loss of self esteem match individuals with their typical food requirements
• Loss of independence according to their blood type. For instance, it is advised
that people with type O blood eat a lot of foods that
NUTRITION RELATED PROBLEMS are high in protein. Spinach, red meat, fish, and broccoli
AMONG are advised for weight loss but dairy should be avoided.
ELDERLY Weight loss is dependent on consuming a diet that
• Obesity mostly consists of soy, fish, and vegetables. Those with
• Under nutrition & malnutrition type A blood are advised to avoid meat and place an
emphasis on turkey, tofu, and fruit. Dietary guidelines
• Osteoporosis
and limits differ for those with type B and AB blood.
• Cardiovascular diseases
THE VEGAN DIET
• Diabetes
Due to its ban on meat and other animal products, this mashed, minced, ground, or softened may be included
diet can be considered a kind of vegetarianism. This in mechanical soft diets. People who have trouble
diet's reduction of cholesterol and saturated fat intake swallowing, poor lip and tongue control, or oral
is one of its main impacts. A vegan diet can have many sensitivity use pureed foods. People with particular
advantageous consequences if it is carefully rationed swallowing disorders or reduced chewing abilities
out, but it does require some forethought. According to should consider mechanical soft diets.
studies, people who follow a vegan diet had a lower
overall risk of developing coronary heart disease, BLENDERIZED LIQUID DIET
obesity, and high blood pressure. Vegans must find a Contains liquids and foods that have been blended into
method to include extra amounts of protein and a liquid diet. For those who cannot tolerate or readily
vitamin B-12 in their diets to make up for the absence swallow solid foods.
of meat.
THE SOUTH BEACH DIET CLEAR LIQUID DIET
This diet, which was first introduced in 2003, is based Consists primarily of clear liquids or foods that are
on the idea that changing one's daily diet can help to liquid at room temperature and leave little waste in the
alter one's overall eating habits. Some carbs should colon. For acute GI disturbances (such as those
never be consumed. It aims to inform dieters about following GI procedures), for bowel surgery or
which carbohydrates to always avoid rather than colonoscopy, for these conditions, or as a transition
completely banning them. As a result, people diet following intravenous feeding. Only intended for
frequently develop healthy eating habits that they can usage temporarily.
maintain for the rest of their lives. The diet consists of a
variety of nutritious carbs, lean proteins, and healthy DIETS MODIFIED IN COMPOSITION NUTRITION
fats. EDUCATION AND COUNSELLING:
THE MEDITERRANEAN DIET Behavioral Change
This is a different type of vegetarian diet that limits
meat consumption but leaves some meat in the diet. LOW CALORIE DIET
This diet has been demonstrated to aid in weight loss, ⯈ Calorie restriction, or caloric restriction (CR)
blood sugar regulation, and depression treatment. The ⯈ dietary regimen that restricts calorie intake, where
Mediterranean diet promotes the use of oil as much as
the baseline for the restriction varies ⯈ People who
possible and that implies as an alternative to butter,
are interested in going on a very low-calorie diet
salad dressings or marinades. Additionally, it
(VLCD) should first consult a physician.
emphasizes including veggies in every meal and
⯈ A very low-calorie diet is any diet plan that allows 800
suggests choosing fish over chicken. Additionally, bigger
calories or less in a day; and the diet is overseen by a
quantities of whole grains, nuts, and herbs are used.
physician.
RAW FOOD DIET
This diet emphasizes the consumption of raw and ⯈ The length of such a diet is relatively short, usually
unprocessed foods. The diet forbids the use of any between 3 and 6 months. Any longer and serious health
foods that have been pasteurized or made with artificial complications may arise.
ingredients or additions of any type. The goal of the HIGH CALORIE DIET
diet is to increase one's energy level, reduce ⯈ one furnishing more calories than needed to maintain
inflammation, and lessen their intake of carcinogens. weight, often more than 3500–4000 calories per day.
DIET MODIFIED IN CONSISTENCY ⯈ A diet containing more than 4,000 calories per day.
A modified consistency diet offers foods with an easier- ⯈ Some medical conditions require a highcalorie diet to
to-eat texture. Foods can be minced, pulverized, or help maintain or promote weight gain.
ground. Your specific dietary intolerances will ⯈ People with liver disease are at risk of malnutrition
determine the diet for you. The constancy of this diet due to poor intake and altered nutrient metabolism.
may be advantageous for those who have trouble
chewing. Lack of is one of the conditions that HIGH-PROTEIN DIET
necessitates the use of this diet teeth, sagging
⯈a diet that contains large amounts of protein,
dentures, or painful gums.
consisting largely of meats, fish, milk, legumes, and
MECHANICALLY ALTERED DIETS nuts.
Contains meals with altered textures. Pureed diets
solely contain pureed foods solid foods that have been
⯈It may be indicated in protein depletion that results LOW PURINE DIET
from any cause, as a preoperative preparation, or for ⯈A low-purine diet is an eating plan that limits foods
patients with severe burns and sepsis. that contain purine. Purines are a natural substance
⯈It may be contraindicated in liver failure or when found in some foods. ⯈When your body digests purine,
kidney function is so impaired that added protein could a waste product called uric acid is produced. ⯈A
result in azotemia and acidosis. buildup of uric acid crystals in the joints can cause a
LOW-PROTEIN DIET type of arthritis known as gout.
⯈is any diet in which the protein intake is reduced.
Anyone diagnosed with kidney or liver disease may be
prescribed a low- protein diet.
⯈In any case, a diet which is especially low in protein WHAT IS NUTRITION EDUCATION? Health and
should only be undertaken under medical direction. nutrition-related general information is presented to
LOW FAT DIET groups in community settings or clinic waiting rooms.
Educators may be certified counselors or health
⯈According to the USDA, a low-fat diet – as the name
volunteers who conduct prepared talks on specific
implies – is a diet that consists of little fat, especially
issues, frequently utilizing visual aids. Clients should be
saturated fat and cholesterol, which is thought to lead
encouraged to ask questions, and if necessary, they
to increased blood cholesterol levels and heart attack.
should be directed to more information.
⯈It is important to know that dietary fat is needed for
good health, as fats supply energy and fatty acids, in
WHAT IS NUTRITION COUNSELING?
addition to supplying fatsoluble vitamins like A, D, E,
In a two-way conversation with a nutrition counselor, a
and K
client and a qualified counselor examine the findings of
LOW CARBOHYDRATES
the nutrition assessment, identify each person's unique
⯈ dietary programs that restrict carbohydrate nutritional needs and goals, talk about how to achieve
consumption usually for weight control or for the those goals, and come to an agreement on the
treatment of obesity. following stages. Nutrition counseling focuses on
⯈ Foods high in digestible carbohydrates (e.g. bread, practical steps to meet nutritional needs and the
pasta) are limited or replaced with foods containing a advantages of behavior modification in order to help
higher percentage of proteins and fats (e.g., meat, clients grasp key facts about their health. Nutrition
poultry, fish, shellfish, eggs, cheese, nuts, seeds, counselors could be nurses, healthcare professionals
peanuts, and soy products) and other foods low in that work in facilities, community health workers, or
carbohydrates (e.g., most salad vegetables) although even volunteers.
other vegetables and fruits (especially berries) are often BEHAVIORAL THEORIES USED IN
allowed. NUTRITION
⯈ The amount allowed of these foods varies with EDUCATION AND
different low- carbohydrate diets. COUNSELLING
LOW SODIUM DIET
⯈is a diet that includes no more than 1,500 to 2,400 Health Belief Model
mgs of sodium per day.(One teaspoon of salt has about The Health Belief Model (HBM) was developed to help
2,300 mg sodium.) understand why people did or did not use preventive
⯈People who follow a vigorous or moderate exercise services offered by public health departments in the
schedule are usually advised to limit their sodium 1950’s, and has evolved to address newer concerns in
intake to 3,000 mg per day and those with moderate to prevention and detection (e.g., mammography
severe heart failure are usually advised to limit their screening, influenza vaccines) as well as lifestyle
sodium intake to 2,000 mg per day. behaviors such as sexual risk behaviors and injury
LOW POTASSIUM DIET prevention. The HBM theorizes that people’s beliefs
⯈Potassium is a mineral that assists in maintaining about whether or not they are at risk for a disease or
normal blood pressure and proper contraction of the health problem, and their perceptions of the benefits of
heart. ⯈The nervous system, digestive system, taking action to avoid it, influence their readiness to
take action.
muscles and heart are kept healthy. ⯈It is found in
Transtheoretical Model/Stages of Change Long-term
whole grains, vegetables, milk, fruits, peas and dried
changes in health behavior involve multiple actions and
beans.
adaptations over time. Some people may not be ready and livelihood programs. Action Against Hunger also
to attempt changes, while others may have already focuses on community-led initiatives within the areas
begun implementing changes in their smoking, diet, affected by armed conflicts and natural disasters.
activity levels, and so on. The construct of “stage of WORLD FOOD PROGRAMME
change” is a key element of The Transtheoretical Model World Food Programme (WFP) tackles hunger in the
(TTM) of behavior change and proposes that people are Philippines with an emphasis on rebuilding
at different stages of readiness to adopt healthful communities. For example, its food and cash assistance
behaviors. The notion of readiness to change, or stage programs provide aid in exchange for participation in
of change, has been examined in health behavior vocational skill training and asset creation activities.
research and found useful in explaining and predicting One major program of the WFP is Fill the Nutrient Gap,
changes for a variety of behaviors including smoking, which aims to address malnutrition among children
physical activity, and eating habits. The TTM has also which can cause health issues like stunted growth. In
been applied in many settings. the Philippines, 33% of children aged 5 or younger,
Social Cognitive Theory Social cognitive theory (SCT), which amounts to 4 million children, are less likely to
the cognitive formulation of social learning theory that reach their full mental.
has been best articulated by Bandura, explains human FEED THE CHILDREN
behavior in terms of a three-way, dynamic, reciprocal Feed the Children has battled hunger in the Philippines
model in which personal factors, environmental since 1984. Its programs have positively influenced
influences, and behavior continually interact (See more than 283,000 people in 38 communities. Through
Figure 3). SCT synthesizes concepts and processes from the use of ChildFocused Community Development
cognitive, behavioristic, and emotional models of (CFCD), the organization helps children overcome both
behavior change, so it can be readily applied to short-term and long-term hunger issues. The CFCD
counseling interventions for disease prevention and approach works with vulnerable and at-risk children as
management. A basic premise of SCT is that people well as their caregivers and communities.
learn not only through their own experiences, but also RISE AGAINST HUNGER PHILIPPINES Rise Against
by observing the actions of others and the results of Hunger Philippines is an international organization
those actions. focused on the distribution of food and relief aid. Its
Social Ecological Model primary goal is to provide packaged meals and
The social ecological model helps to understand factors facilitate shipments of donated products like medical
affecting behavior and also provides guidance for supplies, water and food. Numerous volunteers
developing successful programs through social contribute by packaging meals that contain an array of
environments. Social ecological models emphasize micronutrients vital for human growth and
multiple levels of influence (such as individual, sustainability. So far, the organization was able to
interpersonal, organizational, community and public supply 20.75 million meals to the Philippines, saving
policy) and the idea that behaviors both shape and are 1.4 million lives. Rise Against Hunger Philippines also
shaped by the social environment. The principles of provides relief aid for natural disasters and political
social ecological models are consistent with social conflicts through vast networks that work to address
cognitive theory concepts which suggest that creating various needs. Additionally, it has created safety net
an environment conducive to change is important to programs that provide nutrition and vocational skill
making it easier to adopt healthy behaviors. training for the poor to transition out of poverty.
PROGRAMS AND SERVICES AVAILABLE IN EVIDENCE BASED
GO'S GUIDELINES
AND IN NUTRITION
NGO'S PRACTICE
• Series of guiding statements and treatment
ACTION AGAINST HUNGER algorithms developed using a systematic
Action Against Hunger is an organization that has process.
worked in the Philippines since 2000. Since then, it has • Designed to assist in decisions about
aided a total of 302,014 Filipinos in poverty to improve appropriate nutrition care for specific disease
various aspects of their daily lives. states or conditions on typical settings.
In particular, the organization has reached 2,000 people • Contains the key elements of each guideline.
with nutrition and health, 221,820 people with water Evidence Base Recommendations
and sanitation and 73,207 people with food security
 This order establishes the requirements to be met so
that prepackaged food shall not be described or
presented on any label in a manner that is false,
misleading or deceptive or is likely to create an
erroneous impression regarding its character in any
respect. This order is an amended by: Administrative
Order No. 20140030 NUTRITION FOR HEALTH AND
FITNESS
NUTRITION - It is defined as "food at work in the body"
HEALTH – A state of complete physical, mental and
social well-being and not merely the absence of
disease or infirmity.
FITNESS - The condition of being physically fit and
healthy.
NUTRITION IN WEIGHT MANAGEMENT
• Weight management is the process of adopting
long-term lifestyle modification to maintain a
healthy body weight.
• • Relevant outcomes then prioritize their • Methods of weight management includes
importance. eating a healthy diet and increasing physical
• Estimates the probability that each outcome activity levels.
will occur. PURPOSE OF WEIGHT MANAGEMENT
• Estimates the costs and benefits of each 1. To help each individual achieve and stay at the
outcome best weight possible the context of overall health,
• Evaluates whether the benefits of an occupation, and living situation.
intervention outweigh its harms. 2. To prevent and treat diseases and disorders
• Uses this information as a rationale for 1 or associated with obesity and eating disorders.
more recommendations regarding the
intervention. Five Components of a Successful Weight
Major Recommendations Management Program
G – Grading
R – Recommendations
A – Assessment
D – Development
E – Evaluation
STEPS FOR EBG
LEGAL MANDATES RLATED TO NUTRITION AND
DIET THERAPY

Administrative Order
No. 88 – Bs. 1984
“Rules and Regulations Governing the labeling of
prepackage food products distributed in the
Philippines”
 1.) Reasonable weight loss expectations
Avoid "get quick" diets and other similar methods
of weight loss. Such as "Get slim in just 2 weeks" or
"Lose 20 pounds in just 20 days".
2.) A diet that fits with your preferences
One of the most important things is choosing a
program that has a diet that you ENJOY. agreed-upon contract. 7. Nutrition education for
3.) Keeping your favorite foods Along with patients and families can begin when the patient Is
choosing an overall diet that fits your preferences, discharged.
make sure your program leaves room for your 8. Psychological counseling takes precedence over
favorite foods. nutritional counseling.
4.) Focus on changing both eating and BULIMIA NERVOSA
activity patterns Many people attempt to reduce - it is an eating disorder in which a large quantity
weight by increasing physical activity. However, of food is consumed in a short period of time,
dietary modifications are the primary cause of often followed by feelings of guilt or shame.
weight loss. CHRONIC DIETING SYNDROME
5.) Tracking your Diet and Weight A good - it is the extreme practice of following fad diets
program should have you track what you eat and that leads to detrimental physical and
drink. Also, tracking the changes that you are trying psychological outcomes.
to make. Management of Bulimia and Compulsive
Characteristics of Successful Weight Overeating
Management Programs Managing these eating disorders will require a
• They present weight management as a lifetime concerted effort by the health team. As a rule, these
commitment to healthful patterns of eating and clients are not hospitalized; they are managed on an
exercise. outpatient basis. The approach is individualized to the
• They recognize that the emotional, client, and psychological treatment will be a priority.
psychological, and spiritual aspect of human life Clients may receive antidepressant drug therapy along
is as important to maintaining a healthy lifestyle with counseling. Nutrition education and counseling
as the medical and nutritional aspect. receive high priority. Behavior modification is helpful.
• Nutritional counseling is important for Support groups and/or one-on-one counseling in
successful weight management since many combination with other therapies and follow-up care
people, particularly those with eating disorders, are needed.
are unaware of how their bodies use food. NUTRITION, EXERCISE, AND SPORTS
NUTRITION IN EATING DISORDERS Exercise, fitness and reduction of stress lead to
ANOREXIA NERVOSA extended lifespans and improve the quality of life,
- it is an emotional disorder characterized by an according to new research. The role of exercise in
obsessive desire to lose weight by refusing to maintaining positive body image and physical fitness is
eat. important. It is especially beneficial when combined
CLINICAL MANIFESTATION: with a healthy eating pattern.
1. All team members must be consistent and caring in How do you define Physical Fitness? it refers to the
their handling of the feeding routines. 2. Patients may ability of your body systems to work together
not manipulate or dictate food intake. efficiently to allow you to be healthy and perform
3. Feeding periods must be closely supervised. 4. activities of daily living.
Bathroom privileges must be denied for at least 30 Most people are not educated in physical fitness
minutes after a meal to prevent selfinduced vomiting. requirements. The key elements to physical fitness
5. Major sleep disturbances that occur early in include frequency of activity, duration of the activity,
treatment cease as the patient gains weight. 6. Avoid the intensity of activity, and type of activity. The first
all conversation related to food or weight gain while step in beginning a quest for physical fitness involves
the patient is hospitalized, except as it relates to an program selection. To become physically fit, a program
must be selected to reach individual goals. This is • The ideal physical fitness program must be
important for continued good health. suited to both health considerations and goals.
DIETARY REFERENCE INTAKES EXERCISE = CALORIC COST
• are a set of reference values used to plan and STEPS IN SELECTING A FITNESS PROGRAM FOR
assess nutrient intakes of healthy people. YOU
• Dietary Reference Intakes (DRIs) is an umbrella 1. Assess your fitness level
term encompassing an array of standards: the 2. Design your fitness program
Recommended Dietary Allowance (RDAs), • Consider your fitness goal
Estimated • Create a balanced routine
Average Requirements (EARs), Adequate • Start low and progress slowly
Intakes (AIs), and tolerable Upper intake Levels • Build activity into your daily routine
(UL). • Plan to include different activities
• Try high-interval intensity training
• Allow time to recover
• Put it on paper
3. Assess your equipment
4. Get started
• Start slowly and build up gradually
• Break things up if you have to
• Be creative
• Listen to your body
• Be flexible
5. Monitor Your Progress
Nutrition And Bone Health
Why is nutrition important?
• it helps maintain weight and soft tissue which
protects and cushions your bones, especially in
the event of a fall
• it also ensures adequate intake of crucial
nutrients
They are widely used in: nutrition strongly affects bone health throughout our
• Designing and evaluating research studies and lives. for instance, what our mothers eat while
results pregnant with us will affect our eventual bone mass as
• Planning and tracking nutrition-related public adults. As children our bones are almost exploding with
health programs and diets for military rapid growth. by around 18 or 19 years old, we've
personnel reached about 95% of our peak bone mass
• Creating patient and consumer counseling and Nutrition for Strong Bones
educational programs • eat balanced diet for whole fresh foods.
• EAR - ESTIMATED AVERAGE • - combine that with regular exercise and your
REQUIREMENT bones will support you for years to come.
• RDA - RECOMMENDED DIETARY Two specific nutrients that are involved in bone health
ALOWANCE
• CALCIUM - is essential for bone health. teeth
• AI - ADEQUATE INTAKE
and jaws are made mostly of calcium.
• UL - TOLERABLE UPPER INTAKE LEVEL
• VITAMIN D - enables the body to absorb
• DRI's differ from RDA's by focusing on
calcium which helps build strong bones and
promoting health maintenance and
teeth
riskreduction for nutrient-related disease rather
than preventing deficiency related diseases. Vegetarianism - the practice of not eating meat or fish,
especially for moral, religious, or health reasons.
An Ideal Program
NUTRITION FOR ORAL AND DENTAL HEALTH
• a program used by an individual to reach a
certain goal. ORAL AND DENTAL HEALTH
• Teeth are made from protein matrix that is Vitamin K - helps synthesize proteins in bone
mineralized with collagen (requiring vitamin C), needed for strength, also noted for its role in blood
calcium, and phosphorus (requiring vitamins A and D). clotting.
• According to Ontario Dental Hygienist’s Sources: broccoli and leafy green
Association Nutrition and Oral Health (2016), a well- vegetables
balanced, nutritious diet is important for good oral Phosphorus - needed for healthy bones and teeth,
health and general health. energy metabolism, and acid-base balance in the
• Dental hygienists work with their clients to promote body.
good overall health by keeping the mouth and body Sources: milk, grains, and lean
healthy with preventive oral care treatment and meats
nutrition counseling. Zinc - promotes strong bones and helps develop
• A poor diet can contribute to gum disease and and maintain collagen.
tooth decay. Food high in sugars and starches Sources: seafood, meat, and
increases the production of acids that can erode liver
and weaken the tooth’s outer layer (enamel).
What are the 8 Risk Factors? Magnesium - important for bone formation.
1. Unhealthy diet Sources:
2. Age green vegetables, legumes, and nuts
3. Medication
4. Allergies Potassium - helps promote good mineral density
5. Restrictive diets and reduces calcium loss.
6. Chronic disease Sources: fruits and
7. Lack of vitamins (supplements) vegetables
8. Socioeconomic conditions
Vitamins/Minerals Impact on Oral Health and Sources
Calcium - essential for bone health; teeth and jaws are
made mostly of calcium.
Sources: milk and dairy products, beans, broccoli,
nuts, and oyster
Iron - a deficiency can cause tongue inflammation and
mouth sores.
Sources: red meat, poultry, fish, fortified cereals,
some vegetables, and nuts
Vitamin B3 (niacin) - a lack of vitamin B3 can cause bad
breath and canker sores.
Sources: chicken and
fish.
Vitamins B12 - mouth sores can develop with
insufficient B12 and B2.
Sources:
• B12: red meat, chicken liver, pork and fish, dairy
products
• B2: pasta, bagels, spinach, and almonds
Vitamin C - helps produce collagen, the connective
tissue that holds bone; a deficiency may lead to
bleeding gums and loose teeth.
Sources: sweet potatoes, raw red peppers,
and oranges
Vitamin D - enables the body to absorb calcium,
which helps build strong bones and teeth. Sources:
milk, egg yolks, fish, and limited amounts of
sunshine