NUTRITION  Animal nutrition (poultry and

experimental animals)
“We are what we eat”  Plant nutrition
5. Nutrigenomics
Definition
 Nutrition research
 Nutrition is the study of food  Science of how human genes
(Health) for individual, family and interact with nutrients and
community metabolism
 Nutrition is the science of food,  Study of how DNA and one’s
nutrients and other substance genetic code affect nutritional
status and wellness
Process
 Nutrition in Dentistry
Ingestion Digestion  Geriatric Nutrition
Absorption Transport  Pediatric Nutrition
Utilizes Excretion  Nutrition for Chiropractics
Nutrition as a Science

1. Basic/Fundamental/Normal Nutrition Food

 It is the study of physiologic  Comfort food
needs in terms of specific
 Gourmet food
nutrients
 Fusion food
2. Nutrition of Growth and
 Soul food
Development/Child and Maternal
 Kosher food
Nutrition
 It is the study of nutritional Food
principles throughout life
cycle.  Organic or inorganic substance
3. Medical Nutrition Therapy (MNT)/  ingestion
Therapeutic Nutrition/ Clinical
Nutrition
 Adequacy of nutrient intake
and diet to meet the Nourishes the body
individual needs under  Repair Tissue
pathologic conditions  Supply heat and energy
4. Comparative Nutrition  Regulate body processes
 Study of nutritional needs of
difference species
Specialized fields
 Human nutrition
Food According to concentration
 Includes article used 1. Macronutrient
2. Micronutrient

Macronutrient
 Chemical components with  Water, Protein, Fat, Carbohydrates
nutritional or non nutritional value  Concentration in the body : 50 parts
 Examples: Spices, Coloring, per million or 0.005 % of body
Preservatives weight
Micronutrient
Qualities of food  All vitamins and traced minerals
 In milligrams or fractions
1. Is it safe to eat?
2. Is it nourishing or nutritious? Nutritional Status (Nutriture)
3. Its palatability?  Condition of the body
4. It has satiety value resulting from utilization of
5. It offers variety and planned within essential elements
budget?  Classification: good, fair,
6. Is it free from toxic agents? poor

Nutrient Optimum/Good Nutrition

 Body has adequate supply of
 Chemical components in food essential nutrients
Purpose:  Growth Good health
 To provide energy
 To build and repair tissues Malnutrition
 To regulate life processes  Lack of one or more essential
nutrients/nutritional deficiency
 Excessive nutrient supply
Essentially in Nutrient
 Imbalanced nutrition
 Water
 Fat Causes of Nutritional Deficiency
 Carbohydrates Primary
 Protein  Poverty
 Minerals  Ignorance
 Vitamins  Poor distribution of food
 Cultural taboos
Secondary  Learning history
(Multiple conditions)  Demographic factors
 Gastrointestinal disorder
 Lack of appetite Basic Principles in Nutrition
 Poor teeth  Adequate nutrition is essential to
 Lack of digestive enzymes good health
(Factors affect excretion)  The nutrients in our body are in
 Polyuria dynamic equilibrium
 Excessive perspiration  Dietary intake and nutrient needs
 Drugs should be individualized
 Liver disease  Human requirements for nutrients
 Diabetes are known for some and have to be
 Malignancy determined as yet for others
 Some drugs  Adequate nutrients is foundation for
 Alcoholism good nutrition
 The physiologic functions of food
 Toxins
are attributed to the roles of nutrients
Factors Influencing Food choices  Nutrition education, abundant food
MACRO Environment Level supply and various resources are
needed to improve nutritional status
 Economic Policies
of the population
 Laws
 The study of nutrition is interrelated
 Government Policies
with allied arts and sciences
 Industry Relations
 Nutrition education is a
 Media
multidisciplinary process
 Technology
 Transportation Causes of Malnutrition
FAMILY Environment Level  Faulty diet
 Role modeling
 Heredity
 Feeding styles
 Infections
 Availability
 Ingestion of certain drugs
 Culture
 Parasitism
MICRO Environment Level
 Local Community Nutritional Guidelines for Filipinos
 School settings 1. Eat variety of foods everyday
 Worksites 2. Breastfeed infants exclusively from
 Restaurants and fast food outlets birth to 6 months then
INDIVIDUAL level supplementary feeding
 Biology/Genetics 3. Maintain children’s growth thru
 Flavor experience proper diet
4. Consume fish, lean meat poultry or
dried beans
5. Ear more vegetable, fruits and root
crops
6. Eat food cooked in edible/ cooking
oil daily
7. Consume milk, milk products and
other calcium rich foods
8. Use iodized salt, avoid intake of
salty foods
9. Eat safe and clean food
10. Have a healthy lifestyle-good
nutrition, exercise regularly, don’t
smoke, avoid drinking alcohol,