NCM 105

Nutrition
& Diet Therapy
I N T R O D U C T I O N

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 INTRODUCTION TO HUMAN
•
NUTRITION
The study of food in relation to health.
• The science of food, the nutrients and other
substances there in, their action, interaction,
& balance in relation to health & diseases and
the process by which an organism ingest,
digests, absorbs, transports, utilizes, &
excretes food substances.
 INTRODUCTION TO HUMAN
•
NUTRITION
The combination of processes by which a
living organism receives and utilizes materials
or substances needed for the maintenance of
its functions & for growth and renewal of its
components.
• The study of essential nutrients and the
processes by which nutrients are used by the
 FOOD
• Any substance, organic or inorganic, when
ingested or eaten nourishes the body by
building & repairing tissues, supplying heat &
energy & regulating bodily processes.

• It includes articles used as drink or food & the

articles used for the component of such food.
 NUTRIENT
• A chemical component needed by the body for 1
or more of these functions: (a) to provide
energy, (b) to build and repair tissues & (b) to
regulate life processes.
• Some nutrients are essential; they cannot be
made by the human body and must be provided
by foods.
• Essential – not important BUT not produced by
Nutritional Status (Nutriture)
• A condition of the body resulting from the
utilization of essential nutrients.

Nutritionist
• studies the internal; & external parts of the
food.
Nutritional Assessment
• An in-depth analysis of a person’s nutritional status.
• In the clinical setting, nutritional assessments focus on
moderate-to-high-risk patients with suspected or confirmed
protein—energy malnutrition
Malnutrition
• It is a condition of the body resulting from lac of 1 or more
essential nutrients (nutritional deficiency) or it may be due to
an excessive nutrient supply to the point of creating toxic or
harmful effects (overnutrition & hypervitaminosis)
• Ex. kwashiorkor, marasmus
Nutrition Concepts
• Nutrition is not simply a matter of food or no food
but rather a question of what kind, how much,
how often, and why.
• Essential nutrients are needed throughout life;
only the amounts of nutrients needed change.
• The client’s utilization of foods eaten, stage of
growth & development, sex, body size, weight,
physical activity, and state of health influence
Nutrition Concepts
• No single food contains all the essential
nutrients in amounts needed for optimum
health.
• All of the nutrient most of us need can be
obtained by eating a variety of different types
of foods.
• Proper nutrition means that all the essential
nutrients are supplied and utilized in adequate
Water (H20)
• The most important nutrient.
• Drink at least 3L everyday (very good for your
kidneys).
 CLASSIFICATION OF NUTRIENTS
According to Function:
1. BODY-BUILDING FOODS
• Supply good quality protein to build & repair body tissues.
• Ex. Meat, fish, poultry, dairy products, and legumes.
2.REGULATING FOODS
• Regulates bodily processes by providing vitamins &
minerals.
• Ex. fruits & vegetables
3.ENERGY-GIVING FOODS
• Furnishes energy.
 CLASSIFICATION OF NUTRIENTS
According to Chemical Nature:
1.Organic Compounds
• Those carbon-containing compounds except
carbonate and cyanide.
• Protein {CHON}, Fats {CHOO}, Carbohydrates
{CHO}, Vitamins
2.Inorganic Compounds
• Water & minerals (does not contain matter originating
from plant or animal life).
 CLASSIFICATION OF NUTRIENTS
According to Essentiality
1.Dietary Essentials
• Nutrients the body needs that has to be
supplied from food because the body does not
synthesize them.

2.Physiologic Essentials
• Nutrients the body needs and is able to
 ESSENTIAL NUTRIENTS
Carbohydrates
• Functions: Primary energy source for the body.
• Composed of: Chains of carbon, hydrogen & oxygen.
• Best Food Sources: Whole grains, vegetables, fruits.
Fats & Oils
• Functions: Important source of energy at rest and during
low-intensity exercise.
• Composed of: Carbon, hydrogen & oxygen.
• Best Food Sources: Vegetable oils, butter & dairy
 ESSENTIAL NUTRIENTS
Proteins
• Functions: Support tissue growth, repair & maintenance.
• Composed of: Amino acids made up of carbon, hydrogen,
oxygen & nitrogen.
• Best Food Sources: Meats, dairy products, seeds, nuts &
legumes.
Vitamins
• Functions: Assist with release of macronutrients; critical to
building & maintain bone, muscle, and blood; support immune
function and vision.
 ESSENTIAL NUTRIENTS
Minerals
• Functions: Assist with fluid regulation and energy production;
maintain health of blood and bones; rid body of harmful by-
products of metabolism.
• Composed of: Single elements such as sodium, potassium, calcium,
or iron.
• Best Food Sources: Fruits, vegetables, dairy products, meats.
Water
• Functions: Ensures proper fluid balance; assists in regulation of
nerve impulses, body temperature, and muscle contractions.
• Composed of: Hydrogen & oxygen.
 ESSENTIAL NUTRIENTS
According to Concentration
1.Macronutrients
• Found in large amounts in the body (water, protein,
fats & carbohydrates).

2.Micronutrients
• Include all vitamins and trace minerals which are
measured in milligrams or a fraction thereof.
 NUTRITION AND DIET THERAPY
It deals with the study of food in relation to health and
illness. It covers nutrients and other substances and
their action, interaction and balance in relation to
health and diseases and the process by which the
human body ingests, digests, absorbs, transports,
utilizes, and excretes food substances. It also focuses
on the therapeutic and food service aspects of the
delivery of nutritional services in hospitals and other
 GOOD FOOD CHARACTERISTICS
• It is nourishing/nutritious; balanced diet; it includes the
basic food groups.
• It has a satiety value- appetite is fulfilled or satisfied.
• Free from toxic agents or substances - example:
Chemicals
• Should be prepared under sanitary conditions.
• Its palatability satisfies the consumer- aroma,
presentation, flavor, texture (palatable-pleasant or
acceptable to the taste).
!! All people need the same kinds of nutrients, but
the amounts vary according to factors like: age,
body size, physical activity, state of health & specific
physiological conditions.

!! Each nutrient has specific uses for the body. No

natural food by itself has all the nutrients one needs,
but with careful planning, including a variety of foods
plus caloric control, and adequate and well-balanced
Nutritional
Assessment
 NUTRITIONAL ASSESSMENT
Nutrition Care Process

ASSESSMENT OF NUTRITIONAL STATUS (5)

1.Dietary history & intake
2.Biochemical data
3.Clinical examination
4.Anthropometric examination
Psychological data
 NUTRITIONAL ASSESSMENT
METHODS OF ASSESSMENT:

1.24- hour recall- what they ate before confinement

2.Food frequency questionnaire
3.Dietary history
4.Food dietary or record- pt’s. nutritional charts
5.Observation of food intake — most accurate
method
 ADA (AMERICAN DIETETIC ASSOCIATION)
It represents nearly 70,000 food and nutrition
professionals serving the public through the
promotion of optimal nutrition, health and well-being.
ADA commends the ad hoc Federal working group on
its efforts to define the term “bioactive food
component.”
 NUTRITION ASSESSMENT COMPONENTS
1.Gather data, considering:
• Dietary intake
• Nutrition related consequences of health and
disease
• Psycho-social, functional, and behavioral
factors:
• Knowledge, readiness, and potential for
change.
 FORMS AND USES
1.Nutrition Survey
• Establishes baseline nutritional data or ascertain the overall
nutritional status of the population.
• Identify and describe population sub-groups at risk for chronic
malnutrition.
• Serves as the first step in an investigation into the causes of
malnutrition.
• Generate valuable information on the extent of existing
nutritional problems.
• Vital tool in evaluating nutrition interventions.
 FORMS AND USES
2. Nutrition Surveillance
• Continuously monitor the nutritional status of
selected population groups.
• Identify the possible causes of both chronic and
acute malnutrition.
• Monitor the effect of government nutrition policies
and evaluating the efficacy and effectiveness of
nutrition intervention programs.
 FORMS AND USES
3. Nutrition Screening
• Identify malnourished individuals requiring
intervention. Applied on the whole population with
the purpose of identifying the subpopulation
considered to be at risk.
4. Nutrition Interventions
• Resolve or improve the nutrition problem.
• Provide the basis for monitoring progress and
 NUTRITION INTERVENTIONS
Monitoring is used to assess service provision, utilization, coverage and
sometimes the cost of the program. Effective monitoring is essential to
demonstrate that the expected result is probably from the intervention.

Evaluation requires the choice of an appropriate design to assess the

performance or effect of the intervention.
1. Within group design (adequacy evaluation)
2. Between-group quasi-experimental design (plausibility
evaluation)
3. Randomized, controlled, double-blind experimental trial (probability
evaluation)
 3 TYPES OF NUTRITION INTERVENTION:
1. Supplementation

2. Fortification

3. Dietary Approaches
 SUPPLEMENTATION
1. Supplementation:
• The essential nutrients that are not adequately supplied
by the diet
• It is provided in a concentrated form, usually in the form
of pills, capsules, tablets, or liquid.
• These supplements can help to prevent malnutrition and
other nutrition-related health concerns.
• It should be done under appropriate guidance to avoid
potential misuse or overuse.
 FORTIFICATION
2. Fortification:
• The essential nutrients are added to food products to enhance
their nutritional value.
• To prevent deficiencies in the population.
Example:
• Fortified milk with Vitamin D to prevent rickets
• Cereal grains with folic acid to prevent neural tube defects in
newborns.
To improve the nutritional status of populations who might not
have diversified diets due to various reasons like poverty, cultural
 DIETARY APPROACHES
• It includes personal dietary counseling, setting up
group education programs, providing personalized
meal plans, promoting healthier food choices or
encouraging specific diets (such as a low-sodium
diet for those with high blood pressure or a
diabetic-friendly diet for those with diabetes).
• It is effective for managing chronic diseases,
promoting weight loss or gain, and improving
 DIETARY APPROACHES
• It can be delivered through healthcare
professionals, dietitians, or certified health
coaches.

• An important part of this intervention is educating

people to enable them to make informed
decisions about their diet, and helping them to
maintain these changes over the long term.
OPTIMUM OR GOOD NUTRITION
• The body has adequate supply of essential nutrients
that are efficiently utilized such as growth and good
health are maintained at the highest possible level.
MALNUTRITION
• Opposite of good nutrition (mal - “bad”)
• A condition of the body resulting from a lack of one or
more essential nutrients (nutritional deficiency) or it
may be due to an excessive nutrient supply to the
point of creating toxic or harmful effects (overnutrition
UNDERNUTRITION:
• The insufficient intake of nutrients which leads to
malnourishment. a person does not get adequate
nutrients required for growth and maintenance of the
body’s functions.
• It can lead to delayed growth and development in
children, weight loss in adults, a weakened immune
system and increased susceptibility to diseases.
• Severe cases of undernutrition can result in stunting,
wasting or even death.
OVERNUTRITION
• The excessive intake of nutrients.
• The overconsumption of energy-dense foods, which
are high in fat, sugar, and salt, but low in vitamins
and minerals.
• It can lead to obesity, heart diseases, type 2
diabetes, hypertension, stroke, and even some
cancers.
Example:
• ↑ amt. of unhealthy foods = ↑ calorie intake =
 CAUSES OF NUTRITIONAL
DEFICIENCIES:
A.PRIMARY FACTOR - Faulty diet.
• FACTORS THAT BRING ABOUT A FAULTY DIET:
• Poverty, ignorance or lack of knowledge, poor food
habits, limited food supply due to overpopulation or low
food production, cultural taboos, poor distribution of
food.
B. SECONDARY FACTORS
• Multiple & include all condition within the body that
reduce the ultimate supply of nutrients to the cells after
 CAUSES OF NUTRITIONAL
DEFICIENCIES:
FACTORS THAT INTERFERE WITH NORMAL DIGESTION:
• GIT disorder, lack of appetite, poor teeth, lack of
digestive enzymes, etc.

FACTORS THAT INTERFERE WITH ABSORPTION:

• Diarrhea, malabsorption syndrome, intestinal
surgery, laxatives, parasitism.
 CAUSES OF NUTRITIONAL
DEFICIENCIES:
CONDITIONS THAT MAY CAUSE NUTRITIONAL
DEFICIENCY:
• Pregnancy, lactation, high fever.

DIETARY PATTERN
• Quantities, proportions, variety or combinations of
different foods & beverages in diets, and the
frequency with which they are habitually
 DIETARY QUALITY:
1.CONFORMANCE TO: 3. Food desert
• Dietary Urban
recommendations • Living more than a
• Healthy eating mile from
patterns supermarket.
2. Food Insecurity Rural
• Limited access to • Living more than 10
adequate food. miles from