NDT Lec Module 1

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Basic Nutrition Terms and

Concepts
Basic Nutrition Terms and Concepts

Art of Nutrition

•Application of nutrition science to meet


individual needs for the goal of optimal
health status
Basic Nutrition Terms and Concepts

Nutrition
• Science of the processes by which the body uses
food for energy, maintenance and growth
• Science of food, the nutrients, and other substances
within food; their action, interaction and balance in
relation to health and disease and the process by
which the organism ingests, digests, absorbs,
transports, uses and excrete substances (Council of
the American Medical Association)
Basic Nutrition Terms and Concepts

Food

•Products derived from plants or animals


•Important for health and survival providing
fuel for bodily functions and materials for
growth, repair and general health
Basic Nutrition Terms and Concepts

Nutrient

•Chemical substance present in food


•Needed by the body
•6 main classes (CHO, CHON, Fats,
Vitamins, Minerals & H2O)
Basic Nutrition Terms and Concepts

Macronutrients

•Nutrients needed by the body in large


amount
•Measured in grams or liter
•CHO, CHON, fats, Water
Basic Nutrition Terms and Concepts

Micronutrients

•Nutrients needed by the body in small


amount
•Measured in milligrams or micrograms
•Vitamins and Minerals
Basic Nutrition Terms and Concepts

Good Nutritional Status

•Appropriate intake of the macronutrients and


the various micronutrients
•Can be achieved if there is good digestion,
absorption and cellular metabolism of the
nutrients
Basic Nutrition Terms and Concepts

Malnutrition or Poor Nutritional Status

• There is prolonged lack of one or more nutrients


which retard physical development or causes the
appearance of specific clinical conditions
• May occur because the diet is poor or because of a
digestion and metabolism problem
• Excess nutrient intake which leads to condition such
as obesity, heart disease , hypertension,
hypercholesterolemia
Basic Nutrition Terms and Concepts

Optimal Nutrition

•A person is receiving and using the essential


nutrients to maintain health and well being
at the highest possible level
Basic Nutrition Terms and Concepts

Kilocalorie (kcal)

•Unit of measure used to express the fuel


value of CHO, CHON, fats
•CHO, CHON, fats and alcohol are the only
sources of kilocalories
•1 kcal=4 kj (Kilojoules)
Basic Nutrition Terms and Concepts

Diet
•Food and drink that a person regularly
consumes
Balanced Diet
•Provides the recommended amount of
essential nutrients
Meal
•Breakfast, lunch or dinner
Basic Nutrition Terms and Concepts

Health

•More than the absence of the disease


•High level health and wellness are present
when an individual is actively engaged in
moving toward the fulfillment of his or her
potential
Basic Nutrition Terms and Concepts

Public Health

•Field of medicine that is concerned with


safeguarding and improving the health of the
community as a whole
Basic Nutrition Terms and Concepts

Holistic Health

•A system of preventive medicine that takes into


account the whole individual
•Promotes personal responsibility for well being
and acknowledges the total influences-biologic,
psychologic and social- that affect health ,
including nutrition, exercise and emotional well
being
Basic Nutrition Terms and Concepts

Medical Nutrition Therapy (MNT)

•Previously known as diet therapy


•Treatment of disease through nutritional
therapy

Necessary for the following reasons:


•To maintain or improve nutritional status
•To improve clinical or subclinical nutritional
deficiencies
Basic Nutrition Terms and Concepts

•To maintain, decrease or increase body weight


•To rest certain organs of the body
•To eliminate particular food constituents to
which the individual may be allergic or
intolerant
•To adjust the composition of the normal diet to
meet the ability of the body to absorb,
metabolize and excrete certain nutrients and
other substances
Basic Nutrition Terms and Concepts

FOOD AND DIETARY COMPONENTS

Food Components

•Nutrient
•Non-Nutrient – can be useful, neutral or
unfavorable
- food additives, phytochemicals,
zoochemicals
Basic Nutrition Terms and Concepts

Non-Nutrient Components

Food Additives
• preservatives, flavors, colors
•Keep food safe for an extended period of
time
•Used to enhance the nutrient content,
texture, color and flavor
•Since some may carry risks, regulation is
needed
Basic Nutrition Terms and Concepts

Non-Nutrient Components

Phytochemicals
•Found in edible fruits, vegetables and other
plant derived foods
•Contain health promoting properties in the body
•Currently under extensive study in the
prevention of chronic diseases
•e.g. lycopene(tomatoes) allylic sulfites (garlic)
Basic Nutrition Terms and Concepts

Non-Nutrient Components

Zoochemicals
•Found in animal foods that are not essential
nutrients but may have health promoting
properties
•e.g. zeaxanthin and lutein (egg); omega 3
fatty acids (fish)
Basic Nutrition Terms and Concepts

Nutrients

•Chemical substances found in food and is


used in the body to provide energy, build and
repair body tissues and to regulate life
processes
•Can be classified based on the amount
needed by the body, chemical nature, source
and essentiality
Basic Nutrition Terms and Concepts

Nutrients

Classification Based on Amount Needed By


The Body

•Macronutrients
•Micronutrients
Basic Nutrition Terms and Concepts

Nutrients

Classification Based on Chemical Nature

•Organic Nutrients – contain carbon


CPF, Vitamins

•Inorganic Nutrients – do not contain carbon


water and minerals
Basic Nutrition Terms and Concepts

Nutrients
Classification Based on Source

•Natural Nutrients- obtained from plants and


animals

•Synthetic Nutrients – man made


used in correcting deficiencies
e.g. vitamin & mineral pills
Basic Nutrition Terms and Concepts

Nutrients
Classification Based on Essentiality
•Dietary Essential Nutrients-those the body
cannot make in sufficient quantity to meet its
requirement; must be obtained from the diet
e.g. linoleic and linolenic acids
•Non-Dietary Essential Nutrients-can be
produced by the body in enough amounts
during normal conditions e.g. cholesterol,
alanine, cystine
Basic Nutrition Terms and Concepts

Nutrients

The Energy Giving Nutrients


•Carbohydrates, Protein and Fats
•Give out calories when chemically broken down
in the body
•Provide the fuel/energy for body functioning
•CPF contain the elements carbon, hydrogen and
oxygen
•Protein contains Nitrogen
Basic Nutrition Terms and Concepts

Nutrients

•CHO (Carbohydrates)
1 gm = 4 kcal
•CHON (Protein)
1 gm = 4 kcal
• Fats
1gm = 9 kcal
Basic Nutrition Terms and Concepts

Nutrients

•Alcohol is a potential source of energy but is


NOT A NUTRIENT. It hinders growth and
repair of the body

1 gm = 7 kcal
Basic Nutrition Terms and Concepts

THANK YOU!
NUTRITION TOOLS
NUTRITION TOOLS

FOOD GUIDES
Customized according to individual cultures

•China and Korea- Pagoda Shape


•European Countries – Pie or Plate
•Canada – Rainbow
•Philippines and USA - Pyramid
Pagoda-China and Korea
Plate Method-European Countries
Rainbow-Canada

CANADA’S FOOD GUIDE


Contains 4 food groups
presented in a rainbow shape
with grains representing the
largest component

Grain Products
Vegetable and Fruits
Milk Products
Meat and Alternatives
Nutrition Tools

Food Guide Pyramid

•A pictorial type of the daily food guide


•Teaches principle of eating a variety of food
everyday, the need for moderation in some
food groups while emphasizing the
importance of other food
Food Pyramid-Philippines
Pyramid-USA
Nutrition Tools

Your Guide to Good Nutrition

•A practical guide in planning diet for Filipinos


•Foods are classified into groups on the basis
of similarity in nutrient contents
Nutrition Tools

Your Guide to Good Nutrition

• Body Building Foods – rich in CHON and minerals such


as meat, fish, poultry, eggs, dried beans
• Energy Giving Foods – rich in CHO and fats
e.g. rice and rice products, corn, root crops, sugar
and sweets, pasta, butter, etc.
• Body Regulating Foods – rich in vitamins and
minerals, fiber and water like fruits and vegies

**A balanced diet may be planned by combining


foods from each category
Nutrition Tools

The 10
Kumainments is
the popular
version of the
revised Nutritional
Guidelines For
Filipinos by the
Food and Nutrition
institute of the
DOST
Nutrition Tools

Portion Control
Hand can be
used as a useful
guide to
controlling food
portions
Nutrition Tools

Philippine Dietary Reference Intake 2015


(PDRI 2015)
• For planning and assessing diets of healthy groups and individuals
• Collective term comprising reference value for energy and nutrient
levels of intakes.

COMPONENTS :
• Estimated Average Requirement (EAR): daily nutrient
intake level that meets the median or average
requirement of healthy individuals in particular life stage
and sex group, corrected for incomplete utilization or
dietary nutrient bioavailability.
https://www.fnri.dost.gov.ph/images/sources/PDRI-Tables.pdf
Nutrition Tools

Philippine Dietary Reference Intake 2015 (PDRI


2015)
COMPONENTS
• Recommended Energy/Nutrient Intake (REI/RNI): level of
intake of energy or nutrient which is considered adequate
for the maintenance of health and well-being of healthy
persons in the population.
• Adequate Intake (AI): daily nutrient intake level that is
based on observed or experimentally-determined
approximation of the average nutrient intake by a group
(groups) of apparently healthy people that are assumed to
sustain a defined nutritional state.
• Tolerable Upper Intake Level or Upper Limit (UL): highest
average daily nutrient intake level likely to pose no adverse
health effects to almost all individuals in the general
population.

Nutrition Tools


Nutrition Tools


Nutrition Tools


Nutrition Tools


Nutrition Tools


Nutrition Tools


Nutrition Tools


Nutrition Tools

Food Exchange Lists

•Foods are divided into several main groups


which contain about the same amounts of
macronutrients and calories
•Allows an individual to meet specific CHO,
CHON, fat and energy needs based on the
recommended calculated diet given by a
medical doctor or a dietitian
Nutrition Tools

SAMPLE FOOD EXCHANGE LIST


Nutrition Tools

Food Labels

• Provide information about the product’s


contents, ingredients and nutritional value, etc.
• Allow consumers to make healthier food choices
• Help consumers see how a food fits into their
overall daily diet
• FDA (Food and Drug Administration) Philippines
is the government’s major implementor of
nutrition labelling
Nutrition Tools

Information on Food Labels


• Name of Product- tells what the consumer is buying and
must not give a false information
• Name, Address of Manufacturer, Packer or Distributor-for
comment/complaint or question the consumer may wish to
ask
• Place of Origin-may appear misleading if place of origin is
not stated
• Preparation Instructions-especially on high risk foods to kill
all bacteria during cooking
• Weight or Quantity – will help consumer compare products
fairly
• Storage Instructions- should be given so that the date mark
is valid
Nutrition Tools

Food Labels

Open Date Markings

• “Consume before” or “Use before” or


“expiration date
• signifies the end of the estimated shelf life of a
product
• beyond which certain quality attributes become
significantly impaired
Nutrition Tools

Food Labels

“Best Used By”

•indicates the end of a period after which


certain qualities of a product is expected to
deteriorate
• may still be satisfactory for human
consumption but the best quality is no longer
guaranteed
Nutrition Tools

Food Labels

The Ingredient List


• Tells you what is in the food
• In descending order of predominance by weight
• Required on all products containing more than
one ingredient
• Generic and collective names must be avoided
• Include also additives that were used
Nutrition Tools

Food Labels

Servings per container


• Suggests the number of servings in the food
package
Nutrition Facts Panel
• Product makers are required to give information
of certain nutrients. Each package should reflect
the amount of specified nutrients and food
constituents for one (1) serving
Nutrition Tools

Food Labels

•The mandatory components and the order in


which they must appear consist of the total
calories , calories from fat, total fat, sodium,
total CHO, dietary fiber, sugars, protein, Vit.A,
Vit. C, Calcium and Iron.
•Other nutrient information on the label is
voluntary
Nutrition Tools

Food Labels

• Total fat, saturated fat, cholesterol and sodium –


yellow (need to be controlled)
• Dietary fiber, Vit. A, Vit. C, Calcium, Iron – blue
or green (get enough of these nutrients)
Nutrient Claim Guide
• Health claims, a relationship between a nutrient
and the risk of a disease or health condition
• e.g. fat free, low fat, sugar free
Nutrition Tools

THANK YOU!
Nutrition As An Aspect of Total
Health Care
Nutrition As An Aspect of Total Health Care

Nutrition

•An integral part of health care


•With physical, social, psychiatric and
economic aspects
Nutrition As An Aspect of Total Health Care

Health Care Team


•Composed of all health care professionals
who work with a given person or family with
a common goal - optimal health
•Medical part – MD, RN, RND, PT, RP
•Social professionals – social worker, OT,
psychologist
•Community Resource Personnel - BHW
Nutrition As An Aspect of Total Health Care

Team Approach

•Because of unique perspective in needs


assessment and health care planning
•Involve the individual in planning
Nutrition As An Aspect of Total Health Care

Health Care Provider

•Usually MDs or doctors


•Final health care decisions often are the
responsibility of the physician
•Should be kept informed of concerns of the
health care team and their recommendation
Nutrition As An Aspect of Total Health Care

Nurse

•Can provide good insight because of in


depth patient contact
•Assessment and monitoring of patient
eating habits and health status are
important roles of the nurse
Nutrition As An Aspect of Total Health Care

Social Worker

•Expertise in community resources


including financial counseling, technical
support and educational resources
•Can help a person identify and express
barriers
Nutrition As An Aspect of Total Health Care

Physical Therapist

•Helps a person enhance physical


capabilities that had been impaired by
illness or trauma
•e.g. increase muscle strength
Nutrition As An Aspect of Total Health Care

Occupational Therapist

•Emphasizes the remaining strengths


•Identifies adaptive devices that would
enhance independent functioning (e.g. long
handled spoon, reaching devices)
•Occupational Therapy – goal is to increase
the amount and type of ADL that an
individual with impairment can perform
Nutrition As An Aspect of Total Health Care

Speech Language Pathologists

•Assess swallowing
•Prevention of aspiration of food
•Determine the degree of risk of aspiration
and make appropriate plans that other
health care professionals can use in
developing their plans (e.g. for PT, correct
positioning for swallowing; OT for feeding
devices, RND for food consistency)
Nutrition As An Aspect of Total Health Care

Pharmacist

•Responsible for preparing the


nutritional solutions that the physician
prescribes
•Parenteral nutrition
•Drug and nutrient interactions
Nutrition As An Aspect of Total Health Care

Registered Dietitians
•Interpret the science of how food is used by
the body in health and disease states
•Evaluate how MNT can promote a positive
nutritional status
Nutritionists
•An educator as well as a counselor
•All RDs are nutritionists
Nutrition As An Aspect of Total Health Care

Reminder

•Nutritional guidance should be based on


willingness to change and interest in
doing so
•In order to make change, recognition
that change is needed is generally the
first step
Nutrition As An Aspect of Total Health Care

THANK YOU!
Factors Affecting Food Intake
Principles in Meal Planning
Factors Affecting Food Intake

Biopsychosocial Concerns

•Interplay between external environment


and internal forces
•External could be psychologic and social
factors
•Internal could be genetic or biologic
Factors Affecting Food Intake

• Habit and Preferences


• Cost, Availability and Convenience
• Social Pressure
• Culture and Traditions
• Advertising
• Body Image
• Medical Conditions and Health Beliefs
• Emotional Status
Factors Affecting Food Intake

Habit and Preferences

•Selection of food is tied to a person’s routine


and practices

•Taste, smell, texture and appearance also


mainly dictate an individual’s food option
Factors Affecting Food Intake

Cost, Availability and Convenience

•People select foods which they can afford to


buy, which are readily available and do not
require much time to prepare or cook.

•In today’s modern lifestyle, foods that are


fast and delicious are frequently chosen
Factors Affecting Food Intake

Social Pressure

•Close friends share similar food choices

•Special occasions are associated with the


serving of specific foods and it is often
impolite to refuse food or drink offered by a
host
Factors Affecting Food Intake

Culture and Tradition

•Each area of the world and every region of a


country has own typical foods and ways of
combining them into meals
•Religious rules about foods can further
dictate the composition of diet
•Muslims refrain from eating pork
Factors Affecting Food Intake

Advertising

•Commercial ads and packaging of the food


industry are quite successful in enticing the
public to choose certain foods

•Food producers spend enormous amount of


money on marketing and promotion in order
to create demand for their merchandise
Factors Affecting Food Intake

Body Image

•People may opt for food or diet they link with


ideals of body image
e.g. Ketogenic Diet, Intermittent Fasting
Factors Affecting Food Intake

Medical Conditions and Health Benefits

•There are health conditions that limit the


foods a person can select
•A client with hypertension might need to
adhere to a low salt diet
•The chemotherapy, treatment for cancer can
interfere with the person’s appetite
Factors Affecting Food Intake

Emotional State

• Some individuals eat in response to emotional stimuli such as


boredom, anxiety and depression
Factors Affecting Food Intake

Important Reminder

•A person’s daily food choices may benefit or


harm his body’s health only a little but when
these choices are repeated over the years,
the reward or choice become major
Positive Meal Environment
• Focus on positive conversations; avoid points of potential
conflict and frictions
• Use soft music, candles or both to facilitate quiet, relaxed
atmosphere
• Eat slowly to promote satiety and aim for 2 or 3 different
food groups in a meal
• Encourage children to eat with the family; but do not
force them to eat. Encourage the “one taste rule” and
emphasize that tastes are learned
Positive Meal Environment

• Serve foods that look appealing by using a


combination of colors, textures and sizes
• Watch portion sizes; smaller portions are useful for
small appetite and for weight control
• Promote relaxing activities before and after meals
Principles in Meal Planning

•Adequacy – foods chosen contain enough


important nutrient, fiber and energy
•Proportionality-proper distribution of overall
food intake throughout the day or week
•Balance – does not overemphasize one
nutrient or food type at the expense of
another
Principles in Meal Planning

•Calorie Control – food provides the amount


of calories a person needs to sustain
appropriate weight

•Moderation – having enough but not in


excess of what is needed
Principles in Meal Planning

• Variety – foods chosen differ from one day to the next;


selecting foods from different food groups; eating a variety
of food helps ensures adequate nutrient intake. No
single food contain all the nutrients we need

• Nutritional Density – Select foods that deliver the most nutrients for
the least amount of food energy (calories)
Factors and Principles

THANK YOU!

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