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Nutrients – chemical substances found in food that are necessary for good health.

6 classes of nutrients

1. carbohydrates 4. vitamins

2. fats (lipids) 5. minerals

3. proteins 6. water
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Nutrients found in food is called Essential nutrients.

Essential nutrient - is a nutrient that the body cannot synthesize on its own -- or not to an adequate amount -- and must be
provided by the diet.

These nutrients are necessary for the body to function properly

Categories of nutrients
Organic nutrients – it contains hydrogen, oxygen and carbon
it consist of:
carbohydrates- provides energy
fats
proteins-build & repair body tissue
vitamins
Inorganic nutrients
minerals
water
6 nutrients
1. Carbohydrates
Carbohydrates are a major energy source. It provides fuel for physical activity, they also power the body's involuntary functions,
including heartbeat, breathing and digestive processes.

2. Protein
protein is the major structural component of cells and is responsible for the building and repair of body tissues. Protein is
broken down into amino acids, which are building blocks of protein.

3. Fats/Lipids
You may think of lipids, or fats, as dietary enemies, but they are as necessary to the body's normal functioning as the other
essential nutrients. Dietary fat helps the absorption of vitamins, supports cell membrane health and helps maintain the immune
system.

Fats are essential for many reasons:

* They are a provider of energy

* They are involved in forming cell membranes

* They are a vehicle for the provision of fat soluble vitamins such as Vitamins A, E, D and K

* They are involved in making hormones

* They provide insulation; keeping us warm.

* They provide us with a shock absorbing, protective layer

4. Vitamins and Minerals

Vitamins are micronutrients, meaning the body needs them in small quantities. Vitamins are organic compounds produced by
living beings, while minerals are inorganic elements that originate in the earth. Vitamins and minerals support the body's
biochemical processes. Each of the vitamins and minerals has a distinct function, including regulating metabolism, guarding the
cells from oxidative stress and synthesizing hormones.

Vitamin C is necessary for the synthesis of collagen, which provides structure to blood vessels, bone and ligaments. Rich sources
include citrus fruits, strawberries and peppers. Folate, found in foods, helps to prevent birth defects.

5. Minerals

Minerals and trace elements are similar to vitamins and are required in very small or trace amounts to maintain good health.

Minerals tend to be required in milligram (mg) quantities and trace elements tend to be required in much smaller amounts -
microgram (μg) quantities.

6. Water

Comprising 60 percent of your body weight, water is vital for the normal functioning of all your body's systems. It helps cleanse
your body of wastes and toxins, carries essential nutrients to your cells, lubricates your joints and helps maintain your body
temperature.

Function of water in our body

• Helping every organ to function properly

• Aiding digestion, absorption, circulation and excretion

• Carrying nutrients to and waste products from cells as part of the blood
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• Participating in the regulation of body temperature

• Contributing to the lubrication of the moving parts of the body.

3 main groups of carbohydrates

1. Monosaccharides – simplest form of carbohydrates requires no digestion and can be absorbed directly into the blood
stream. They includes:

a. glucose or dextrose – is a form of carbohydrates to which all other foods are converted for metabolism. A fuel of
CNS(fruits, certain roots, corn honey)

b. fructose or levulose – a fruit sugar, sweetest among sugars.(fruit, honey, veg)

c. galactose a product of digestion of milk.

II. Disaccharides –(double sugars) it must be changed to simple sugar by hydrolysis before they can be absorbed into the
bloodstream.

It includes:

a. sucrose (table sugar) – compose of glucose and fructose form of carbohydrates and in granulated product. It came
from plants, less expensive sugar.

b. maltose (malt sugar) – a product in the hydrolysis of starch. Found in malt beverages, and beer.

c. lactose (milk sugar) – sugar found in milk

lll. Polysaccharides – complex carbohydrates

a. starch – found in grains and vegetables

b. glycogen – “animal starch” it is the storage form of glucose in the body.

Glucagon – hormones which help the liver convert glycogen to glucose as needed for energy.

c. dietary fiber or roughage is indigestible

Cellulose – a primary source of dietary fiber. Found in the skin of the fruits, leaves, stems of vegetables and legumes.

Hemicellulose – found mainly in where grain cereals is.

Digestion and absorption – simple sugar maybe absorbed from the intestine directly into the bloodstream.

Disaccharides requires additional steps for digestion

Polysaccharides – the digestibility varies

Metabolism and elimination:

the process of glucose metabolism controlled mainly by hormone insulin secreted by the islets of langerhams.

Hyperglycemic – blood glucose more than 126mg/dl

Hypoglycemic – less than 70mg/dl

3. Nutrition enhances appearance and is commonly exemplified by shiny hair, clear skin and eyes, erect posture, alert
expression,.

4. Good nutrition aids emotional adjustments

5. Provides stamina and promotes healthy appetite

6. It helps established regular sleep and elimination habits.

Malnutrition – is a condition that results when the cells do not received adequate supply of the essential nutrients because of
poor diet or poor utilization of food.

Can be categorized as

- over nutrition(excess nutrient intake ) results to obesity.

- under nutrition(deficient nutrient intake)

(UNICEF, save the children, NGO)

Nutrient deficiency – occurs when a person lacks one or more nutrients over a period of time.

Classification:
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1. Primary deficiency – are caused by inadequate dietary intake.

2. Secondary deficiency - caused by something other than diet.

example: sickness

Cumulative effects of nutrition - results of something done repeatedly over many years. (build up)

Example:

1. Atherosclerosis - a disease of the arteries characterized by the deposition of plaques of fatty material on their inner
walls.

2. obesity – excessive body fat – 20% above average

(a high fat diet over time can lead to this diseases)

Deficiency diseases - a disease caused by the lack of one or more specific nutrients.

1. Iron deficiency – most common form of nutritional deficiency disease; condition wherein iron intake is adequate but
the body has no extra iron stored.

2. Iron deficiency anemia – caused by lack of mineral iron.

Your body needs iron to make a protein called hemoglobin. This protein is responsible for carrying oxygen to your body’s
tissues, which is essential for your tissues and muscles to function effectively.

In women of childbearing age, the most common cause of iron deficiency anemia is a loss of iron in the blood due to heavy
menstruation or pregnancy.

3. Beriberi – is a disease caused by a vitamin B1 (thiamine) deficiency. There are two types of the disease: Wet beriberi and Dry
beriberi.

a. Wet beriberi affects the heart and circulatory system. In extreme cases, wet beriberi can cause heart failure.

b. Dry beriberi damages the nerves and can lead to a loss of muscle strength and eventually, muscle paralysis. Beriberi
can be life-threatening if it isn’t treated.

Foods rich in thiamine, such as beans, vegetables, meat, and whole grains, your chances of developing beriberi are low

4. Night blindness – a vitamin A deficiency.

Vitamin A plays an important role in your vision. To see the full spectrum of light, your eye needs to produce certain pigments
for the photoreceptor cells in your retina to work properly. Vitamin A deficiency stops the production of these pigments,
leading to night blindness.

Nyctalopia (night blindness)

5. Goiter – enlarged tissue of thyroid glands due to deficiency of iodine.

6. Kwashiorkor – deficiency disease caused by extreme lack of protein.

The defining sign of kwashiorkor in a malnourished child is pitting edema (swelling of the ankles and feet). Other signs include a
distended abdomen, an enlarged liver with fatty infiltrates, thinning hair, loss of teeth, skin depigmentation and dermatitis.
Children with kwashiorkor often develop irritability and anorexia.

7. Marasmus - is caused by a severe deficiency of nearly all nutrients, especially protein, carbohydrates, and lipids.

Marasmus is commonly represented by a shrunken, wasted appearance, loss of muscle mass and subcutaneous fat
mass.Buttocks and upper limb muscle groups are usually more affected than others.

8. Osteomalacia – a condition in which bones become soft because of calcium loss and vit D deficiency.

Vitamin D is an important nutrient that helps you absorb calcium in your stomach.

Vitamin D also helps maintain calcium and phosphate levels for proper bone formation. It’s made within the skin from exposure
to ultraviolet (UV) rays in sunlight. It can also be absorbed from foods like dairy products and fish.

9. Osteoporosis – condition in which bones become brittle because they have been insufficient mineral deposits especially
calcium.

10. Pellagra – a disease characterized by sores on skin caused by lack of niacin.

11. Rickets - is the softening and weakening of bones in children, usually because of an extreme and prolonged vitamin D
deficiency.

12. Scurvy - a disease caused by a deficiency of vitamin C, characterized by swollen bleeding gums and the opening of
previously healed wounds
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13. Xeropthalmia - abnormal dryness of the conjunctiva and cornea of the eye, with inflammation and ridge formation, typically
associated with vitamin A deficiency.

Nutrition assessment:

It includes:

1. Measurements – includes output, weight, head, chest skin.

2. Clinical examination – CBC

3. Biochemical test – serum albumin level

a) serum albumin level – measures mainly protein in the blood and is used to determine protein status.

b) serum transferrin level – indicates iron carrying proteins in the blood.

c) blood urea nitrogen – may indicate renal failure, insufficient renal blood supply, a blockage of the urinary tract.

d) Creatinine excretion – indicate the amount of

creatinine excreted in the urine over a 24 hour period

and can be used in estimating body muscle mass.

e) Serum – creatinine – indicates the amount of creatinine in the blood and is used for evaluating renal function.

Scope of nutrition as a Science

1. Based on fundamental Nutrition

is a study of a physiologic needs in terms of specific nutrients.

2. Nutrition growth and development on child and Maternal Nutrition

is a study of nutritional principles and application throughout the life cycle and it could be concentrated on childhood
pregnancy and lactation which are the most affected groups.

3. Medical Nutrition Therapy (MNT) /therapeutic nutrition/clinical and medical nutrition – deals with the adequacy of nutrient
intake and diet to meet the individual needs under pathological conditions.

4. Community nutrition – refer to ways and means of supply diets in a group of people starting with a family or community and
it could be nationwide or international.

5. Comparative nutrition – study of specific deficiencies in the nutritional needs.

6. Other Area of Specifications

Example: geriatric nutrition

7. Nutrigenomics - is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene
expression. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction
between nutrients and other dietary bioactives with the genome.

The Nutritional Guidelines for Filipinos 2000

Philippine Food and Nutritional Research Institute

Department of Science and Technology(FNRI & DOST)

- are the technical working group which developed the nutritional guidelines for Filipinos.

Guidelines

1. Eat variety of foods everyday

2. Breast-feed infants exclusively from birth to 6 month and then give appropriate foods while continuing breast
feeding.

3. Maintain children normal growth through proper diet and monitor their growth regularly.

4. Consume fish, less meat poultry chicken and beans.

5. Eat more vegetables, fruits and root crops

6. Eat foods cooked in edible/cooking oil 8. Used iodized salt, but avoid excessive intake of
salty foods
7. Consume milk, milk products and other calcium-
rich foods such as small fish and dark green leafy 9. Eat clean and safe foods
vegetables everyday.
10. For a healthy lifestyle and good nutrition, exercise
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regularly, don’t smoke, avoid drinking alcoholic Body building foods – supply good quality
proteins some vitamins and minerals
beverages.
Regulating foods – composed of fruits and vegetables
provide vitamins and minerals particularly ascorbic
acid
Basic Tools in Nutrition
Energy foods – composed mostly of rice and
1. Food groups: food pyramid
other cereals, starches sugars and fats.
2. Dietary standards : minimum requirement
FNRI (food pyramid)
Recommended Dietary
Dietary requirements
Allowance
RDA – recommended daily allowances
Dietary Reference
Institute - consist of minimum requirements plus a safety factor
called “margin of safety” to allow for individual variations
3. Food composition table
of body storage, state of health, nutrient utilization and
4. Food exchange list other day to day variations within a person

5. Dietary and Nutritional Guidelines RDA to RENI (2002)(recommended Energy and Nutrient
Intake)
6. Nutrient density
1. bread, Cereal, Rice and Pasta group
7. Food and nutrition labeling
breads: whole wheat, oatmeal bread, biscuits

cereals: whole wheat, rolled oats

Food Guides : the Food Pyramid
rice: brown rice
- a qualitative tool in planning nutrition diets for
the masses. pasta: noodles, spaghetti, macaroni

2. Vegetables group – green leafy vegetables,

yellow, legumes
Basic Six Food Groups divided into 3 main
groups - provide dietary fiber vit A-B complex

3. Fruit group – all fruits

4. Milk yogurt and cheese – excellent source of carbohydrates, calcium, phosphorus, magnesium, proteins, riboflavin. 2-
3 servings daily

5. Meats and beans group – all meats, poultry, fish, eggs, soybeans, dry beans and peas

6. Fats – butter, margarine, cooking oils, mayonnaise, sugar, syrup, honey, jam, jelly and sodas.

Food labeling

NLENA – Nutrition Labeling and Education Act.

May 1994 NLEA become mandatory

Objective: is to ensure that labels would be on foods and would promote consistent nutrition information.

- The resulting food labels provide the consumer with more information on the nutrient contents of foods and how the
nutrients affect health from former labels provided.

Food labels contain:

- Total calories - calories non fat

- Total fat - saturated fat

- Trans fat - cholesterol

- Sodium - total carbohydrates

- Dietary fiber - sugars

- Proteins - vit A and C

- Calcium - iron 1 tsp - 5 milliliters (ml)

Daily values – represent percentage per serving of each 1 tbsp - 15ml

nutritional item listed on food labels based on daily intake
of 2,000 calories 1 cup - 240 ml

Household and Metric measures 1 oz - 28 grms

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Terminology BMI – Body Mass Index – measures weights in relation to

height.
Descriptors – terms used by the manufacturers to describe
products on food labels to help the consumers select the
most appropriate and useful goods.
Nutrition throughout the lifespan
Low calorie – means 40 calorie or less per serving
1. Pregnancy

Weight gain during pregnancy = average 25-35 lbs

Calorie free – means less than 5 cal/serving
1st tri : 2-4 lbs
Low fat – food has no more than 3 grams of fat/serving as
per 100 grams of the food 2nd – 3rd : 1 lb/week

Fat free – food contains less than 0.5gms of fat/serving - due to substantial increase in maternal tissue during the
2nd trimester and the fetus grows and becomes bigger on
Low saturated fats – means 1g or less/serving the 3rd tri.

Low cholesterol free – means 20mg or less/serving
Cholesterol free - less than 2mg /serving
No sugar added – no sugar or sweeteners of any kind have
been added
Pregnant adolescent – who is still growing should gain
more weight than a mature woman.
28 -40 lbs underweight women should gain
35 -45 lbs weight gain of women who is having twins

Low sodium – less than 140 mg of sodium/serving 15 lbs overweight women should gain

Very low sodium – less than 35mg/serving Components of weight gain and amount of gain

Food costumes – food habits Fetus 7.5lbs

Dietary laws – rules to be followed in meal planning Placenta 1lb

Ideal Body Weight Amniotic fluid 2lbs

Uterus 2lbs

Breast 1-3lbs

Blood volume 4lbs

Maternal fat 4+ lbs

Concerns during pregnancy

1. Nausea - occurs during the 1st tri

known as the morning sickness

Food suggestion to relieve morning sickness

a. Eat dry crackers or toast bread before rising

b. Eat small frequent meals

c. Avoid foods with bad odors

d. Avoid liquids at meal time

Sever vomiting is hyperemesis gravidarum therefore mother should be given parenteral nutrition

2. Constipation – due to the relaxation of the cardiac sphincter and smooth muscles related to progesterone

- ear high fiber foods

- Daily exercise

- Drinking at least 13 glass liquid/day

- Responding immediately to the urge to defecate

3. Heart burn – caused by stomach acid to ove to the lower esophagus and initiate burning sensation

It can be relieved by:

- Eating small frequent meal

- Avoid spicy food

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- Avoid liquid with meals

- Waiting an hour after eating before lying down

- Waiting at least 2 hrs before exercising

4. Excessive weight gain – reduce calories but not the intake of proteins, vitamins and minerals

5. Pregnancy induced hypertension (PIH) – formerly called toxemia or preeclamsia

Characteristics:

a. Increase bp

b. Presence of albumin in urine (proteinuria)

c. Edema

6. PICA craving for non food substances such as starch, soil (clay) ice

7. Anemia – condition caused by insufficiency of RBC, Hg, or blood volume

Folate deficiency – can result in a form of megaloblastic anemia

8. Alcohol caffeine drugs and tobacco.

9. Alcohol consumption is associated with subverbal physical and verbal development of the fetus known as fetal
alcohol syndrome.

Diet for pregnant women with Diabetes

Macrosomia – birth weight over 9lbs

In general the nutrient requirement of the pregnant women with diabetes are the same as for the normal pregnant women.

Artificial sweeteners have been used extensively and have been found to be safe for use during pregnancy.

Lactation – the production and secretion of milk for the purpose of nourishing the infant.