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All of the processes involved in consuming and utilizing food for energy, maintenance, and growth.
A. NUTRITION
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
a. Macronutrients – >0.005% of weight
b. Micronutrients – <0.005% of weight
Nutrition Assessment
Nutrition Planning
Nutrition educator, coordinator, case manager
Nutrition monitor & evaluator
C. HUMAN NUTRITION
Provision to obtain the essential nutrients necessary to support life and health
In general, people can survive for 2-8 weeks without food, depending on stored body fat and muscle mass
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
POOR NUTRITION
A chronic problem linked to poverty, poor nutrition understanding and practices, and deficient sanitation and food
security
MALNUTRITION
Condition resulting from lack or excessive supply of essential nutrients
Globally, provides many challenges to individuals and societies
Its consequences are immense contributors to deaths and disabilities worldwide
o PRIMARY FACTORS
- Faulty diet due to lack of information
- Limited supply
o SECONDARY FACTORS
- Reduced supply of nutrients beyond the mouth
Lack of proper nutrition contributes to the following:
- Worse class performance
- Lower test scores
- Less successful students
- Less productive and competitive economy
Promoting good nutrition:
- Helps children grow
- Promotes human development
- Advances economic growth and eradication of poverty
D. DIETARY GUIDELINES
AGE
Quality and quantity of food intake vary according to age
In kids: food consumption are not as restricted as with older ages
GENDER
Males consumes more food
Females: fats are deposited into the hips
BELIEFS AND PREFERENCES
Economic & social status
Work/activities
Individual likes and dislikes
Beliefs about foods
o vegetarianism, veganism
Fad diets
RELIGIOUS PRACTICES
Christianity
o Catholics
o Eastern Orthodox
o Mormons
o Seventh Day Adventists
o Iglesia Ni Cristo
No dinuguan
Islam
o No pork or alcohol
o Daylight fasting during Ramadan
ETHNICITY AND CULTURE
Native American
o starches: corn, rice
o fruits: berries
o veggies: mushrooms, roots
o Meats: seafood, nuts
o Milk: little used
o High incidence of lactose intolerance
o Encourage roiled, poached, steamed meats
U.S. Southern
o starches: biscuits, potatoes
o fruits: melons, peaches, bananas
o veggies: okra, tomatoes, cabbage
o Meats: pork, chicken, fish
o Milk: milk, ice cream
o Many foods fried, cooked with flour and lard
Mexican
o starches: corn products, tortillas
o fruits: few
o veggies: chili peppers, tomatoes, onions
o Meats: beef, poultry, eggs, pinto beans
o Milk: cheese; rarely drink milk
LIFESTYLE
Personal preferences
Medications & therapy
o In patients undergoing chemotherapy or radiation therapy, food may taste bland
because of their treatments
o Use plastic utensils for patients undergoing therapies because mapakla lasa ng
metal
[BANAN, DAYAO, TRIA] | 6
Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]
Health
o
GI disorders, viruses, oral ulcers (pag may singaw, limited kinakain because
masakit)
ALCOHOL, ADVERTISING, & PSYCHOLOGIC FACTORS
Alcohol intake
o Can depress appetite
o Abuse can lead to malnutrition (esp. Vit B)
Advertising
o May influence food choices
Psychologic factors
o Overeat vs. Don’t eat when stressed/ depressed
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
Medical History
Unintentional weight loss or gain of 10% within 6 months
F/E (fluid and electrolyte) 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
The process through which food is used to sustain life and growth
Medication History
Aspirin
Antacid
Antidepressants
Antihypertensives
Anti-inflammatory agents
Antineoplastic agents
Digitalis
Laxatives
Diuretics
Potassium chloride
I. ALTERED NUTRITION
WATER
Water is absorbed and used by the body as we drink. It cannot be stored by the body.
Water loss:
Urine
Feces
Perspiration
Respiration
Signs of Deficiency
Abnormal water losses include:
profuse sweating
[BANAN, DAYAO, TRIA] | 8
Principles of Nutrition & Food Relation
to Health Maintenance and Disease
Prevention
[Nursing 9] / [Prof. Valera-Kourdache] / [February 14, 2019]
vomiting
diarrhea,
hemorrhage
wound drainage
fever
edema
A deficiency of water is called dehydration. Prolonged dehydration results in death.
CARBOHYDRATES
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 Phenylalanine & Tyrosine
Isoleucine Threonine
Leucine Tryptophan
Lysine Valine
Methionine & Cysteine
Proteins from animal sources, such as meat, poultry, fish, eggs, milk, cheese, and yogurt, provide all nine indispensable
amino acids
FATS