NDT Lec Module 1
NDT Lec Module 1
NDT Lec Module 1
Concepts
Basic Nutrition Terms and Concepts
Art of Nutrition
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
Nutrient
Macronutrients
Micronutrients
Optimal Nutrition
Kilocalorie (kcal)
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
Public Health
Holistic Health
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
Nutrients
•Macronutrients
•Micronutrients
Basic Nutrition Terms and Concepts
Nutrients
Nutrients
Classification Based on Source
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
Nutrients
•CHO (Carbohydrates)
1 gm = 4 kcal
•CHON (Protein)
1 gm = 4 kcal
• Fats
1gm = 9 kcal
Basic Nutrition Terms and Concepts
Nutrients
1 gm = 7 kcal
Basic Nutrition Terms and Concepts
THANK YOU!
NUTRITION TOOLS
NUTRITION TOOLS
FOOD GUIDES
Customized according to individual cultures
Grain Products
Vegetable and Fruits
Milk Products
Meat and Alternatives
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
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
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Nutrition Tools
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Nutrition Tools
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Nutrition Tools
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Nutrition Tools
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Nutrition Tools
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Nutrition Tools
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Nutrition Tools
Food Labels
Food Labels
Food Labels
Food Labels
Food Labels
Food Labels
Food Labels
THANK YOU!
Nutrition As An Aspect of Total
Health Care
Nutrition As An Aspect of Total Health Care
Nutrition
Team Approach
Nurse
Social Worker
Physical Therapist
Occupational Therapist
•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
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
THANK YOU!
Factors Affecting Food Intake
Principles in Meal Planning
Factors Affecting Food Intake
Biopsychosocial Concerns
Social Pressure
Advertising
Body Image
Emotional State
Important Reminder
• Nutritional Density – Select foods that deliver the most nutrients for
the least amount of food energy (calories)
Factors and Principles
THANK YOU!