NUTRITION

- is the study of food and how the body makes use of

it. It deals not only with the quantity and quality of FOOD
food consumed but also with the process of receiving
and utilizing it for the growth and renewal of the -when taken and digested nourishes the body. It is a
body and for the maintenance of the different body vital need without which a person cannot live. It is
functions. likewise culturally acceptable as it supplies heat and
energy, builds and repairs body tissues, and regulates
FUNCTION OF NUTRITION body processes.

• The basic function of nutrition is to maintain life by

allowing an individual to grow and be in a state of
optimum health. DIGESTION
• The following are reasons why nutritional science is • Defined as the process of breaking down food into
applied to nursing care: substances like carbohydrates, proteins, fats, and
vitamins that aid the body in its different functions.
1. The recognition of the role of nutrition in
preventing diseases or illnesses; • The digestive system is made up of the
gastrointestinal tract also called the GI tract or
2. The concern for adapting food patterns of digestive tract, the liver, pancreas, and gallbladder.
individuals to their nutritional needs within the
framework of their cultural, economic, and
psychological situations and styles.
PARTS OF THE HUMAN DIGESTIVE
3. The awareness of the need in specified disease SYSTEM
states to modify nutritional factors for therapeutic
purpose. • Mouth- digestion begins in the mouth where food
is broken down to pieces by chewing. Food then
mixes with the saliva and broken down into a form
that the body can absorb and use.
NUTRIENTS
• Throat- also known as the pharynx, transfer food
- are chemical substances found in food. They
from the mouth to the esophagus and warms,
perform diverse roles in the body such as to provide
moistens, and filters air before food is moved into
heat and energy, to build and repair body tissues,
the trachea.
and to regulate body processes.
• Esophagus- is a muscular tube extending from the
pharynx to the stomach . Through a series of
NUTRIENTS ARE CLASSIFIED ACCORDING contractions known as the peristalsis, food goes to
the stomach.
TO THE FF:
• Stomach- is a sac like organ with tough muscular
1. Function- those that from the tissues in the body walls. It holds, mixes, and grinds the food. The
are body building nutrients while those that furnish stomach secretes acid and powerful enzymes that
heat and energy are fats, carbohydrates, and carry on the process of breaking down food. Food
proteins. leaves in the stomach in liquid or paste consistency
2. Chemical properties- nutrients are either organic and moves to the small intestine.
or inorganic. • Small intestine- is a long loosely coiled tube in the
3. Essentiality- nutrients are classified based on their abdomen which when spread out, would be more
significant contribution to the body’s physiological than 20 feet long. It is made up of three parts – the
functioning. duodenum, jejunum, and ileum.

4. Concentration- nutrients are either in large ✓ Duodenum continues the process of breaking
amounts or in little amounts. down food, while the jejunum and ileum are
responsible for the absorption of nutrients into the ✓ The descending colon empties its contents into the
bloodstream. rectum when it becomes full of stool, or feces, and
begins the process of elimination

• Rectum- is an 8- inch chamber that connects the

• The stomach and the small intestine are supported
colon to the anus . It receives stool from the colon
by three organs in digesting food:
and holds the stool until defecation. When gas or
1. Pancreas- secretes enzymes into the small stool comes into the rectum, sensors send a message
intestine which break down protein, fat, and to the brain which decides if the rectal contents can
carbohydrates from food. be released or not. Then the sphincters (muscles)
relax and the rectum contracts, expelling the
2. Liver- produces and secretes bile which helps in
contents.
digestion and the absorption of fats and fat- soluble
vitamins. The liver also cleanses and purifies the • Anus- the digestive tract ends in the anus which
blood that comes from the small intestine which consists of the pelvic floor muscles and the two anal
contains the nutrients absorbed from food. sphincters. The lining of the upper anus is specialized
to detect rectal contents. The pelvic floor muscle
3. Gallbladder- is a pear- shaped reservoir located
creates an angle between the rectum and the anus
just under the liver. Bile made in the liver travels to
that stops stool from coming out when it is not
the gallbladder through a cystic duct for storage.
supposed to. The anal sphincters provide control in
During meals, the gallbladder contracts and sends
the elimination of stool.
bile to the small intestine. After the nutrients have
been absorbed and the leftover liquid has passed
through the small intestine, wastes are passed to the
MACRONUTRIENTS
large intestine or colon. • Carbohydrates- are organic compounds
• Large intestines- the colon is a long muscular tube (saccharides- starches and sugars) composed of
approximately 5 to 6 feet that connects the caecum carbon, hydrogen, and oxygen; hydrogen and oxygen
( the first part of the large intestine) to the rectum usually occur in ratio 2:1 as in H₂0.
( the last part of the large intestine). • Classifications of Carbohydrates
Five Parts of the Large Intestine: Carbohydrates are divided into three groups:
1. Caecum A. Monosaccharides or simple sugars are the
2. Ascending Colon (Right) simplest form of carbohydrates. They are
sweet and since they require no digestion,
3. Transverse Colon (Across) they can be absorbed directly into the
bloodstream from the small intestine . They
4. Descending Colon (Left)
include the following:
5. Sigmoid Colon
1. Glucose (dextrose) or blood sugar is the
✓ Stool from the digestive process passes through principal form in which carbohydrate is
the colon by means of contractions or peristaltic used by the body. It is abundant in
movements, first in the liquid state and finally in fruits,sweet corn, and corn syrup.
solid form as water is removed from the stool. 2. Fructose (levulose) is the sweetest of
✓ Stool is kept in the sigmoid colon until a “mass simple sugars. It is found in honey, most
movement” empties it into the rectum once or twice fruits, and some vegetables. It is
a day. It normally takes about 36 hours for the stool converted into glucose in the body.
to get through the colon. 3. Galactose is not found free in foods. It is
produced from lactose (milk sugar) by
✓ The stool is made up of mostly food debris and digestion and is converted into glucose in
bacteria. the body. Some infants are born with an
inability to metabolize galactose, a
condition called galactosemia.
B. Disaccharides or double-sugars are made up of 2 B. Insoluble- found in wheat brans, corn brans, whole
monosaccharides. They are sweet and, unlike grain breads, cereals, and vegetables which
monosaccharides, they must changed to simple accelerate GI transit, increase fecal weight, slow
sugars by hydrolysis before they can absorbed. They down starch hydrolysis, and delay glucose absorption.
include the following:
C. Pectins are non-digestible, colloidal
1. Sucrose (ordinary table sugar granulated, polysaccharides having a gel quality. Pectins are also
powdered, or brown) is processed from cane and used to treat diarrhea as they absorb toxins and
beet sugar. It is converted into glucose and galactose bacteria in the intestine.
upon digestion. It is composed of glucose
Sources: fruits and often used as base for jellies
andfructose. Sources: fruits,vegetables, syrups, and
sweet food production D. Glycogens (animal starch) are formed from glucose
and stored in liver and muscle tissues. They
2. Lactose (milk sugar) is found in milk and milk
converted entirely into glucose upon digestion. The
products except cheese. It is converted into glucose
hormone glucagons help the liver convert glycogen
and galactose in digestion and is less soluble and less
into glucose every time the body needs energy.
sweet than sucrose.
Sources: meats and sea foods
3. Maltose is not found free in foods. It is produced
by hydrolysis of starch and is converted into glucose
in digestion. It is less sweet compared to glucose and
sucrose. DIGESTION OF CARBOHYDRATES
Sources: malt products and in germinating cereals; 1. Mouth
infant formulas, beer, and malt beverage products
a. Enzyme- amylase (an enzyme of the saliva,
C. Polysaccharides are composed of many molecules secreted by the parotid glands, acts on starch to
of simple sugars. They are commonly known as begin its breakdown to dextrins and maltose).
complex sugars. They include the following:
b. Action- food does not stay in the mouth long
1. Starch is the most significant polysaccharide in enough for much of this change to be completed, so
human nutrition. It is converted entirely into glucose that food is conveyed into the stomach mostly in
upon digestion; is more complex than sugars; and starch form.
requires a longer time to digest. Sources: cereal
2. Stomach
grains, potatoes and other root vegetables, and
legumes. a. Enzyme- pancreatin enzyme, amylopsin, converts
starch into dextrins and maltose.
2. Dextrins are not found free in foods. They are
formed as intermediate products in the breakdown b. Intestinal juice- contains three disaccharides-
of starch. sucrose, lactose, and maltose (which act on their
respective disaccharides- sucrose, lactose and
3. Cellulose forms from the framework of plants
maltose to produce monosaccharides- glucose,
found in unrefined grains, vegetables, and fruits. It is
galactose, and fructose)
non-digestible by humans; no specific enzyme is
present and provides important bulk in the diet FUNCTIONS OF CARBOHYDRATES
which helps move digestive food mass along and
stimulates peristalsis. 1. The principal function of carbohydrates is to serve
as a major source of energy for the body.
Sources: stems and leaves of vegetables, seeds and
grain coverings, skins and hulls. 2. Carbohydrates exert a protein-sparing action. If
insufficient carbohydrates are available in the diet,
the body will convert protein into glucose in order to
CLASSIFICATIONS OF CELLULOSE: supply energy.

A. Soluble- found in fruits and legumes, barleys and 3. The presence of carbohydrates is necessary for
oats which delay gastrointestinal transit and glucose normal fat metabolism. If there is insufficient
absorption, and lower blood cholesterol. carbohydrate, larger amounts of fats are used for
energy than the body is equipped to handle, and 1. Weight control- fibers rich in complex
oxidation is incomplete. The amount of carbohydrates tend to be low in fat and added sugars
carbohydrates present determines how much fat will and can promote weight loss.
be broken down
2. Heart disease- high-carbohydrate diets, rich in
4. Cellulose and closely related insoluble, indigestible whole grains, can protect an individual against heart
carbohydrates aid in normal elimination. They disease and stroke.
stimulate the peristaltic movements of the GI tract
3. Cancer- high-carbohydrate diets can help prevent
and absorb water to give bulk to the intestinal
many types of cancer.
contents.
4. Diabetes- high-carbohydrate, low-fat diets help
5. They also supply significant quantities of proteins,
control weight.
minerals, and B vitamins.
5. Gastrointestinal health- dietary fibers enhance the
6. Lactose remains in the intestine longer than other
health of the large intestine.
disaccharides, and this encourages the growth of the
beneficial bacteria, resulting in a laxative action.

7. Glucose has specific influences; it is indispensable FATS OR LIPIDS

for the maintenance of the functional integrity of the
nerve tissue and it is the sole source of energy for Fats are organic compounds composed of carbon,
the brain. hydrogen, and oxygen.

Triglycerides or fats and oils are fatty acid esters of

glycerol. They belong to class of fats and fat related-
SOURCES OF CARBOHYDRATES compounds called lipids. Fats constitute 34 % of the
energy in the human body. They include substances
1. Whole grains rich in iron, thiamine, niacin, and
such as fats, oil, waxes, and related compounds that
other nutrients are important sources of
are greasy to the touch and insoluble in water. They
carbohydrates. In the manufacture of wheat flour
provide a more concentrated source of energy
and refined cereal, the germ and outer layers of the
compared to carbohydrates.
grain are removed resulting in the significant losses
of Iron and B complex vitamins.

2. Sweet potatoes and white potatoes are important CLASSIFICATION OF FATS

contributors to carbohydrate intake from the
vegetable and fruit groups because they are daily 1. Simple Lipids or neutral fats- the chemical name
items in many diets. Some fruits such as bananas and for these basic fats is triglycerides.
dried fruits and some vegetables such as corn and
This name indicates their chemical structure, a
lima beans are also relatively high in carbohydrate
glycerol base with three fatty acids attached.
content.
Glycerol is derived from a water-soluble form of
3. Milk is unique in that it is the only dietary source carbohydrate.
of lactose. Each cup contains 12 gm. Cheese contains
Waxes are esters of fatty acids with higher molecular
only traces of lactose.
weight alcohol. They are classified into sterol and
4. Sugars and sweets are important sources of non-sterol esters.
carbohydrates next to breads and cereals, and cane
2. Compound Lipids are various combinations of fats
and beet sugars, honey, maple syrup, jellies, jams,
with other components. Three types of compound
and candies. “Empty calories” are foods which do not
lipids are important in human nutrition-
contain any amount of other nutrients aside from
phospholipids, glycolipids, and lipoproteins.
carbohydrates.
• Phospholipids are compounds of fatty acids,
phosphoric acids, and nitrogenous bases.

A. Lecithins are the most widely distributed of the

HEALTH EFFECTS OF STARCH AND FIBERS phospholipids. Traces are placed in liver and egg yolk
and in raw vegetable oils such as corn oil. They are Pelagra Preventive Niacin (nicotinic acid,
added to food products such as cheese, margarine, Factor niacinamide)
and confections to aid emulsification. Vitamin B complex Vitamin B6 (pyridoxine)
Vitamin B12
B. Cephalins are needed to form thromboplastin for (cyanocabalamin)
the blood clotting process. Folacin (folinic
acid,Pteroylglutamic
acid)biotin
Vitamin C Ascorbic acid
VITAMINS Vitamin D Vitamin D (calciferol)
• The word Vitamin comes from the Latin word vita Vitamin E Vitamin E (tocopherol)
meaning life and the suffix amine, which is a nitrogen Vitamin K Vitamin K
(menaquinone and
compound. It was discovered later that not all
phylloquinone)
vitamins contain nitrogen; nevertheless, “vitamin” has
been used pervasively and has become a common
word. MINERALS
• Vitamins do not give energy to the body. They • Minerals pertain to the elements in their simple
merely help convert food into energy through many inorganic form. In nutrition, they are commonly
biochemical reactions. Taking extra vitamins cannot referred to as mineral elements or, in the case of
increase one’s physical capacity. However, shortage of those present or required in small amounts, they are
vitamins may lead to fatigue. known as trace elements or trace minerals.
MINERAL COMPOSITION OF THE BODY
• There are 21 mineral elements known to be
TERMS ASSOCIATED WITH VITAMINS
essential in nutrition. Analysis of minerals, however,
• Precursors or provitamis- these are compounds that
shows the presence of more than 25. The minerals of
can be changed to active vitamins. For example,
the body are calcium, phosphorus, potassium, sulfur,
carotenes and cryptoxanthin are precursors of Vitamin
sodium, chlorine, magnesium, iron, zinc, selenium,
A.
manganese, copper, iodine, molybdenum, cobalt,
• Preformed vitamins- these are naturally occurring
chromium, fluorine, vanadium, nickel, tin and silicon.
vitamins that are in inactive form and ready for
There are also traces of barium, bromine, strontium,
biological use.
gold, silver, aluminum, bismuth, gallium, arsenic, and
• Avitaminosis- condition resulting in lack of vitamin.
others. Minerals exist in the body and food in organic
In the later stage of this condition when more defined
and inorganic combinations.
signs and symptoms occur, a nutritional deficiency
disease is recognizable. For example, avitaminosis A CALCIUM
leads to night blindness and xerophthalmia. Functions
Avitaminosis C leads to scurvy and a deficiency of 1. Calcium combines with phosphorus to form calcium
Vitamin B leads to beriberi. phosphate, the hard material of the bones and teeth.
• Hypervitaminosis- this is sometimes referred to as 2. Calcium participates in muscular contraction and
“vitamin toxicity”, a result of excessive accumulation relaxation.
of a vitamin in the body. 3. It promotes blood coagulation.
• Vitamin Malnutrition- the prefix “mal” meaning bad 4. It affects the transport function of cell membranes,
denotes that too much or too little vitamin is not good possibly acting as a membrane stabilizer.
for the health. 5. Calcium is required in nerve transmission and
regulation of heart beat.
SOURCES:
NOMENCLATURE OF THE VITAMINS
Kuhol evaporated milk
ORIGINAL NAME CURRENT NAME
Vitamin A (Anti- Vitamin A (retinol) Cheese bagoong
infective)
Vitamin B1 (Anti- Vitamin B1 (thiamine Malunggay leaves dried fish
beriberi antineurotic) Saluyot galunggong
Vitamin B2 Riboflavin
Carabao’s milk sardines 3. It allows the passage of materials like glucose
through the cell wall and maintains normal muscle
Dilis dried dilis
irritability and excitability.
Hipon, tagunton

Susong pilipit Food Sources

Talangka Carrots Peas

Celery Vetsin
Beets Fish Sauce
EFFECTS OF DEFICIENCY OR EXCESS Soy Sauce
Effects of deficiency Catsup
1. Retarded growth Spinach
2. Rickets
3. Osteomalacia (adult rickets) in which a reduction in
the mineral content of the bone is observed. EFFECTS OF DEFICIENCY OR EXCESS
4. Tetany caused by a reduction in circulating ioized
calcium resulting in increased excitability of the nerve • A deficiency of sodium (hyponatremia) can occur in
and uncontrolled reactions of muscle tissue. dehydration as in heat exhaustion, especially following
Effects of excess an intake of large amounts of H₂O, without providing
1. Hypercalcemia additional salt; after surgical procedures with marked
loss of blood; after marked diarrhea and vomiting; and
after a long- term vigorous treatment with very
MAGNESIUM restricted sodium diets.
Functions
1. It regulates blood phosphorus level.
2. It is necessary to promote the conduction of nerve
impulses and to allow normal muscle contraction.
3. It may also increase the stability of calcium in the
tooth enamel.

FOOD SOURCES
Nuts Cocoa
Soybeans Sea foods
Green plants Peas
Meat Wholegrains
Milk Dried beans

• Magnesium deficiency (hypomagnesemic) has been

observed among infants and children suffering from
kwashiorkor and diseases characterized by intestinal
malabsorption, prolonged diarrhea or vomiting, and
alcoholism; in persons maintained for long periods of
time on magnesium-free fluids following surgery or
diuretics; and in cases of hypercalcemia, diabetes, and
acute renal failure with polyuria.

SODIUM
Functions
1. Sodium is responsible for maintaining fluid balance.
2. It is also responsible for maintaining acid-base
balance.