N9 Nutrition Principles PDF

University Of The Philippines Manila
COLLEGE OF NURSING
The Health Sciences Center
WHO Collaborating Center for Leadership in Nursing
Development CHED Center of Excellence
Principles of nutrition and food

Relation to health maintenance and
disease prevention
Mary Joan Therese C. Valera-Kourdache, RN, MPH
University of the Philippines Manila

COLLEGE OF NURSING
A WHO Collaborating Center for Leadership in Nursing
Continuing Education and Community Services Program
References:
1. Consultants in Health and Nutrition, Inc. (1997). A

Review Manual in Nutrition and Dietetics: Applied
Nutrition and Public Health
2. Claudio, V., et al (2012) Basic nutrition for Filipinos
3. Lutz, C.A., Mazur, E.E., & Litch, N. A (2015).
Nutrition and diet therapy. 6th ed. Philadelphia: F.A.
Davis Company

COLLEGE OF NURSING
After the lecture, students will be able to:
• Describe important concepts and principles of
nutrition
• Explain the role of nutrition in health promotion,
maintenance, and disease prevention
• Identify roles of nurses in promoting proper and
healthy nutrition
• Cite important factors related to nutrition
• Identify the six important nutrients in foods

COLLEGE OF NURSING
Nutrition Concepts and Principles
 All of the processes involved in consuming and

utilizing food for energy, maintenance, and growth.
 Nutrition is the study of food in relation to health of

an individual, community, or society, and the
process through which food is used to sustain life
and growth.

COLLEGE OF NURSING
 Nutrition is the science of food, the nutrients and

other substances, their actions, interactions, and
balance in relation to health and disease, and the
processes by which organisms ingest, digest,
absorb, transport, utilize, and excrete food
substances

COLLEGE OF NURSING
 FOOD = any substance that when metabolized, provides
energy to build/repair tissues and to regulate life
processes
 CALORIC CONTENT = measures the amount of energy

that foods can supply to the body
 KILOCALORIE= 1,000 calories

= Calories
= the amount of energy/heat needed to
raise 1 g Water to 15-16C
COLLEGE OF NURSING
The Six Essential Nutrients
• Water
• Carbohydrates
• Fats
• Proteins
• Vitamins
• Minerals

COLLEGE OF NURSING
 GENERAL FUNCTIONS:
1. BODY-BUILDING: water, protein, fat, CHO, minerals
2. FURNISH ENERGY: CHO, CHON, Fat
3. REGULATORY: Water, and 5 nutrients

COLLEGE OF NURSING
 NUTRIENT = Needed by the body to perform the
above functions
 NUTRITIVE VALUE = the nutritive content of a
specified amount of food
 DIET = usual intake or normal eating pattern
normally, people eat 3 meals a day but
Filipinos eat 5 to 6 times a day

COLLEGE OF NURSING
Any fruit or 100% fruit juice
counts as part of the Fruit
Group. Fruits may be fresh, Make at least half your grains whole.
canned, frozen, or dried, and
may be whole, cut-up, or
pureed Get your
calcium-rich
foods.
AGE AMOUNT
2–8 2-2 ½ cups
Vary your veggies
• Dark green veggies 9 – 18 3 cups
• Starchy veggies 19 – 51+ 3 cups
• Red & orange veggies
• Beans and peas Go lean with protein
• other veggies

COLLEGE OF NURSING
• Nutrient Classification:
1) Functions – body-building, regulation, energy-giving
2) Chemical nature – organic (protein, fat,
carbohydrate, vitamins); inorganic (water, minerals)
3) Essentiality – all six major nutrients are essential
physiologically, but some are dietary essential
4) Concentration – macronutrients (>0.005% of weight)
micronutrients (<0.005% of weight)

COLLEGE OF NURSING
Nurse’s Roles And Responsibilities In Promoting Nutrition
• Nutrition assessment
• Nutrition planning
• Nutrition educator, coordinator, case manager
• Nutrition monitor, evaluator

COLLEGE OF NURSING
NUTRITURE – body condition resulting from utilization of
essential nutrients
• Good nutrition – adequacy of supply of essential
nutrients that are efficiently utilized by the body for
optimum health
• Malnutrition – condition resulting from lack or
excessive supply of essential nutrients
- Primary factor: faulty diet due to lack of info, limited supply, etc
- Secondary factors: reduced supply of nutrients beyond the mouth

COLLEGE OF NURSING
HUMAN NUTRITION - provision to
obtain the essential nutrients
necessary to support life and health.
• In general, people can survive for

two to eight weeks without food,
depending on stored body fat and
muscle mass.
• Poor nutrition is a chronic problem

linked to poverty, poor nutrition
understanding and practices, and
deficient sanitation and food
security.

COLLEGE OF NURSING
Copyright
A WHO Collaborating ©The
Center for McGraw-Hill
Leadership Companies;
in Nursing
Continuing Education and Communityused with
Services permission
Program
• Malnutrition globally provides many challenges to individuals and
societies.
• Lack of proper nutrition contributes to worse class performance,

lower test scores, and eventually less successful students and a
less productive and competitive economy.
• Malnutrition and its consequences are immense contributors to

deaths and disabilities worldwide.
• Promoting good nutrition helps children grow, promotes human

development and advances economic growth and eradication of
poverty.
COLLEGE OF NURSING
Copyright
A WHO Collaborating ©The
Center for McGraw-Hill
Leadership Companies;
in Nursing
Continuing Education and Communityused with
Services permission
Program
DIETARY GUIDELINES
• Eat a variety of foods
• Maintain or improve your weight
• Be physically active every day
• Eat diet low in trans fat, saturated fat, & cholesterol
• Eat plenty of vegetables, fruits, & grains
• Use sugars in moderation
• Use salt & sodium in moderation
• If you drink alcohol, do so in moderation

COLLEGE OF NURSING
A WHO Collaborating Center for Leadership in Nursing 16
FOOD GUIDE PYRAMID
Healthy Eating Pyramids In General:
• Daily exercise & weight control
• Whole grains at most meals
• Vegetables in abundance
• Fruits 2-3 times/day
• Nuts, legumes 1-3 times/day
• Fish, poultry, eggs 0-2 times/day
• Dairy or calcium supplement 1-2 times/day
• White rice, white bread, potatoes, pasta, sweets, red
meat, butter sparingly
• Alcohol in moderation

COLLEGE OF NURSING
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FACTORS AFFECTING NUTRITION
• Age
• Gender
• Beliefs about food
• Religious practices
• Ethnicity and culture

COLLEGE OF NURSING
Factors Affecting Nutrition:
Religious Practices
• Christianity
– Catholics
– Eastern Orthodox
– Mormons
– Seventh Day Adventists
• Islam
– No pork or alcohol
– daylight fasting during Ramadan

COLLEGE OF NURSING
Ethnicity & Culture
• Native American
– Starches: corn, rice
– Fruits: berries
– Veggies: mushrooms, roots
– Meats: seafood, nuts
– Milk: little used
• High incidence of lactose intolerance
• Encourage broiled, poached, steamed meats

COLLEGE OF NURSING
Ethnicity & Culture
• U.S. Southern
– Starches: biscuits, potatoes
– Fruits: melons, peaches, bananas
– Veggies: okra, tomatoes, cabbage
– Meat: pork, chicken, fish
– Milk: milk, ice cream
• Many foods fried, cooked with flour, lard

COLLEGE OF NURSING
Ethnicity & Culture
• Mexican
– Starches: tortillas, corn products
– Fruits: few
– Veggies: chili peppers, tomatoes, onions
– Meat: beef, poultry, eggs, pinto beans
– Milk: cheese; rarely drink milk

COLLEGE OF NURSING
Lifestyle
• Personal preferences
• Lifestyle
• Medications & therapy –
• Health
– GI disorders, viruses, oral ulcers

COLLEGE OF NURSING
Beliefs & Preferences
• Economic & social status
• Work/activities
• Individual likes & dislikes
• Beliefs about foods
• Fad diets

COLLEGE OF NURSING
Alcohol, Advertising, & Psych
• Alcohol intake
– Can depress appetite
– Abuse can lead to malnutrition (esp Vit B)
• Advertising
– May influence food choices
• Psychologic factors
– Overeat vs. don’t eat when stressed, depressed

COLLEGE OF NURSING
NUTRITION THROUGH THE LIFE CYCLE
(Young & Middle Adult)
• Lifetime nutrition pattern starts in young
adulthood
• Nutrient requirements change very little
• Females need to maintain/increase intake of
Vit. C , Vit D, & calcium; & maintain intake of
iron
• Basal metabolism decreases 2-3%/decade after
age 25
• Obesity, HTN , & DM may begin to form
COLLEGE OF NURSING
NUTRITION THROUGH THE LIFE CYCLE
(Older Adult)
• Physiologic, psychosocial, economic changes
• Need fewer calories
• Nutrient requirements basically the same
• Variety & nutrient dense foods; water

COLLEGE OF NURSING
RISK FACTORS FOR NUTRITIONAL
PROBLEMS
• Diet history
– Chewing or swallowing difficulties
– Inadequate food intake
– Restricted or fad diets
– No intake for 10 or more days
– Inadequate food budget
– Inadequate food preparation facilities
– Physical disabilities
– Living & eating alone

COLLEGE OF NURSING
PROBLEMS
• Medical history
– Unintentional wt loss or gain of 10% within 6 months
– F/E imbalance
– Oral or GI surgery
– Dental problems
– GI problems
– Chronic illness
– Alcohol or substance abuse
– Neurologic or cognitive impairment
– Catabolic or hypermetabolic condition
– Adolescent pregnancy or closely spaced pregnancy
COLLEGE OF NURSING
PROBLEMS
• Medication history
– Aspirin
– Antacid
– Antidepressants
– Antihypertensives
– Anti-inflammatory agents
– Antineoplastic agents
– Digitalis
– Laxatives
– Diuretics
– Potassium chloride
COLLEGE OF NURSING
ALTERED NUTRITION
• Malnutrition – lack of necessary or appropriate food
substances
– Overnutrition – caloric intake in excess of daily energy
requirements
• Overweight – BMI 26-30
• Obese – BMI > 30
• Morbid obesity – interferes with mobility or breathing

COLLEGE OF NURSING
ALTERED NUTRITION
• Malnutrition
– Undernutrition – intake of nutrients insufficient to meet
daily energy requirements as a result of inadequate food
intake or improper digestion & absorption of food
• Dysphagia – difficulty swallowing
• Anorexia – loss of appetite
• Protein-calorie malnutrition

COLLEGE OF NURSING
Water
• Water is the most abundant molecule in cells
• Infants have 75 – 78%; approx. 65% by 1 y/o
• Adults have approx 50 – to 60%
• Blood plasma: 92%
• Brain: 73%
• Heart: 73%
• Lungs: 57 – 60%
• Daily requirements: 1,000mL of water to process
1,000kcal eaten.
COLLEGE OF NURSING
COLLEGE OF NURSING
Functions of Water
• Solvent (dissolves • Lubricant (aids in providing
substances to form smooth movement for
solutions). joints).
• Transporter (carries • Component of all cells.
nutrients, wastes, etc. • Hydrolysis (breaks apart
throughout the body). substances, especially in
• Regulator of body metabolism).
temperature.

COLLEGE OF NURSING
Classification & Sources
of Water
• Liquids consumed - water, coffee, juice, tea,
milk, soft drinks
• Foods consumed - especially fruits and
vegetables
• Metabolism - water in oxidization

COLLEGE OF NURSING
Water: Digestion, Absorption and Storage
• Water is absorbed and used by the body as we drink.

It cannot be stored by the body.
• Water loss:
– Urine.
– Feces.
– Perspiration.
– Respiration.

COLLEGE OF NURSING
Water: Signs of Deficiency
• Abnormal water losses include profuse
sweating, vomiting, diarrhea, hemorrhage,
wound drainage, fever, and edema.
• A deficiency of water is called dehydration.
Prolonged dehydration results in death.

COLLEGE OF NURSING
Carbohydrates
• the primary energy source for the brain
• Starch and sugar are the major types of
carbohydrates. Grains and vegetables (corn, pasta,
rice, potatoes, breads) are sources of starch. Natural
sugars are found in fruits and juices. Sources of
added sugars are soft drinks, candy, fruit drinks, and
desserts.

COLLEGE OF NURSING
Protein and
amino acids
• During digestion and absorption dietary proteins are
broken down to amino acids, which become the
building blocks of these structural and functional
compounds.
• Nine of the amino acids must be provided in the diet
(Histidine, Isoleucine, Leucine, Lysine, Methionine & Cysteine,
Phenylalanine & Tyrosine, Threonine, Tryptophan, Valine )
• Proteins from animal sources, such as meat, poultry,
fish, eggs, milk, cheese, and yogurt, provide all nine
indispensable amino
COLLEGE OF NURSING
Fats
• Energy source and when found in foods, is a source
of Polyunsaturated fatty acids. Its presence in the
diet increases absorption of fat soluble vitamins and
precursors such as vitamin A and pro-vitamin A
carotenoids.
• Butter, margarine, vegetable oils, whole milk, visible
fat on meat and poultry products, invisible fat in fish,
shellfish, some plant products such as seeds and
nuts, and bakery products.

COLLEGE OF NURSING
N-6 polyunsaturated fatty acids
(linoleic acid)
• Essential component of structural membrane lipid
involved with cell signaling, and precursor of
eicosanoids. Required for normal skin function.
• Nuts, seeds, and vegetable oils such as soybean,
safflower, and corn oil.

COLLEGE OF NURSING
N-3 polyunsaturated fatty acids
(alpha-linoleic acid)
• Involved with neurological development and growth.
Precursorof eicosanoids.
• Vegetable oils such as soybean, safflower, and corn
canola, and flax seed oil, fish oils, fatty fish, with
smaller amounts in meats and eggs.

COLLEGE OF NURSING

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University Of The Philippines Manila

Principles of nutrition and food

Mary Joan Therese C. Valera-Kourdache, RN, MPH

University of the Philippines Manila

1. Consultants in Health and Nutrition, Inc. (1997). A

University of the Philippines Manila

University of the Philippines Manila

 All of the processes involved in consuming and

 Nutrition is the study of food in relation to health of

University of the Philippines Manila

 Nutrition is the science of food, the nutrients and

University of the Philippines Manila

 CALORIC CONTENT = measures the amount of energy

 KILOCALORIE= 1,000 calories

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

• Nutrition educator, coordinator, case manager

• Nutrition monitor, evaluator

University of the Philippines Manila

University of the Philippines Manila

• In general, people can survive for

• Poor nutrition is a chronic problem

University of the Philippines Manila

• Lack of proper nutrition contributes to worse class performance,

• Malnutrition and its consequences are immense contributors to

• Promoting good nutrition helps children grow, promotes human

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

• Water is absorbed and used by the body as we drink.

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

University of the Philippines Manila

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