Nutrition and Diet Therapy - Group 1

Nutrition and
Diet Therapy
Group 1
De pedro, Lorinel
De Lara, Jasmin
Barrosa, Alyzza Mae
Matnog, Ian Bernadette
Eclavia, Alexander
Grandecila, John Reynald
Francisco, Ria
Nutrition and Diet Therapy
Definition Why is it important?
•I • Food plays an important role in
t approaches to maximizing one’ controlling and preventing the
s health potential through individ risk of developing diseases and
ually formulated nutritional and l conditions over time. In a patient
ifestyle changes
. who is already suffering from an
illness or a lifestyle condition,
• Medical nutrition therapy or diet diet therapy will help stop the
therapy is a science that involves progression of the condition.
foods that contribute to the
treatment and management of
various diseases and conditions.
Definition of Terms
NUTRITION - Is the study of food and relation to health
FOOD - Is any substance when ingested or eaten nourishes the body.
NUTRIENT - Is a chemical component needed by the body to provide energy

to build and repair tissues and to regulate life process.
DIGESTION - It is the mechanical and chemical breakdown of food into

smaller components
ABSORPTION - It is the process where the nutrients of food are absorbed by

the body into the bloodstreams.
METABOLISM - Is chemical of process transforming foods into other

Definition of Terms
ENZYMES - An organic catalyst that are protein in nature and are produced
by living cells.
- A catalyst speeds up or slows down chemical reaction without itself
undergoing change.
NUTRITIONAL STATUS - Is the condition of the body resulting from the

utilization of essential nutrients.
CALORIE - Fuel potential in a food. One calorie represents the amount of

heat required to raise 1 liter of water one degree Celsius.
MALNUTRITION - It is the condition of the body resulting from a lock one

or more essential nutrients or due to excessive nutrient supply.
Six classes of
nutrients:
1. Carbohydrates
2. Lipids
3. Proteins
4. Water
5. Vitamins
6. Minerals
Nutrients can be further classified as either macronutrients or

micronutrients and either organic or inorganic, as well as whether or not
they provide energy to the body (energy-yielding).
Macronutrients
Nutrients that are needed in
large amounts are called
macronutrients. There are
three classes of
macronutrients:
carbohydrates, lipids, and
proteins. Water is also a
macronutrient in the sense
that you require a large
amount of it, but unlike the
other macronutrients, it
does not yield energy.
Micronutrients
The term micronutrients
refers to vitamins and
minerals, which can be
divided into macro
minerals, trace minerals
and water- and fat-soluble
vitamins. An adequate
amount of micronutrients
often means aiming for a
balanced diet.
Nutrition Tools, Standards and Guidelines,
Nutrients Recommendations
1. Food Guides
a. Your Guide to Good Nutrition
b. The Food Pyramid
c. The Filipino Food Plate
2. Food Composition Tables
3. Food Exchange Lists
4. PDRI
5. Nutritional Guidelines for Filipinos
6. Food and Nutrition Labelling
1. Food Guides
Your Guide to Good The Filipino Food
Nutrition Food Guide Pyramid Plate (Pinggang Pinoy)
These are developed by nutr
ition experts in a country as
a qualitative tool in planning
nutritious diets for the
masses. Foods containing
high levels of certain
nutrients are grouped
together and the serving
portions are stated in
household measures for the
layman to understand.
2. Food Composition Tables
• The chemical composition of food, whether of animal or plant origin, varies
according to kind or breed, maturity or age, part of plant or carcass, soil fertility,
climate, handling and storage conditions, marketing and agricultural practices and
a host of other uncontrollable factors. Given a homogenous sample, analytical
results may still vary when different chemical techniques are used. The number of
analyses, technical expertise, sampling methods and other analytical variants will
affect results. FCT are set up after years of meticulous work and much financing.
3. Food Exchange Lists

4. PDRI 2015 (Philippine Dietary Reference Intakes)
• PDRI 2015 adopts the multi-level approach for setting nutrient reference values to meet the needs of
various stakeholders for appropriate nutrient reference values.
• PDRI is the collective term comprising reference value for energy and nutrient levels of intakes. The
components of PDRI are:
1. Estimated Average Requirement (EAR): daily nutrient intake that meets the median or average
requirement of healthy individuals in a particular life stage and sex group, corrected for incomplete
utilization of dietary nutrient bioavailability.
2. 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 a healthy persons in the population
3. Adequate Intake (AI)
4. Tolerable Upper Intake Level or Upper Limit (UL)

5. Nutritional
Guidelines for
Filipinos
These are primary
recommendations to
promote good health habits
through proper nutrition.
They seek to foster an
adequate and balanced
diets as well as desirable
food and nutrition practices
and healthy habits suitable
for the general population.
6. Food and Nutrition
Labeling
Labeling provides consumers with
information about the nutritional
properties of a food, thus facilitating
the selection of a healthy diet.
To ensure that nutrition labeling is

effective, the Codex Alimentarius
guidelines remind the:
a. Consumers to make a wise choice
by reading the label.
b. Manufacture or producer to convey
the nutrient content or information on
the label.
c. Manufacturer not to mislead or
deceive consumers and that, no
nutrition claims are made without
approval by appropriate authorities.
Adequate Intake
• It is a term used in nutrition to describe the recommended average daily
intake of a particular nutrient.
Role of Adequate Intake

• The Adequate Intake values are established for various nutrients to help
individuals maintain optimal health.
Importance of Adequate Intake

• Consuming adequate amounts of essential nutrients is crucial for overall
health and well-being. Nutrients play a vital role in supporting various
bodily functions, including growth and development, energy production,
immune function, and maintenance of healthy tissues.
Tolerable Upper Intake Level (UL)
Nutrient 0 to 6 7 to 12 1 to 3 years 4 to 8 years 9 to 13 years 14 to 18 Adult
months months old old old years old
Vitamin A 600 mcg RAE 600 mcg RAE 600 mcg RAE 900 mcg RAE 1,700 mcg 2,800 mcg 3,000 mcg
RAE RAE RAE
Vitamin D 1,000 (IU) 1,520 (IU) 2,520 (IU) 3,000 (IU) 4,000 (IU) 4,000 (IU) 4,000 (IU)
Vitamin E UL not UL not 200 mg 300 mg 600 mg 800 mg 1,000 mg
determined determined
Vitamin C UL not UL not 400 mg 650 mg 1,200 mg 1,800 mg 2,000 mg
Calcium 1,000 mg 1,500 mg 2,500 mg 2,500 mg 3,000 mg 3,000 mg 2,500 mg (to
50)
2,000 mg (51
above)
Iron 40 mg 40 mg 40 mg 40 mg 40 mg 45 mg 45 mg
Zinc 4 mg 5 mg 7 mg 12 mg 23 mg 34 mg 40 mg
Selenium 45 mcg 60 mcg 90 mcg 150 mcg 280 mcg 400 mcg 400 mcg
Vitamin B-6 UL not UL not 30 mcg 40 mcg 60 mcg 80 mcg 100 mg
Dietary Guidelines and Food Guidelines
1. USDA GUIDE
2. My Pyramid
3. Food Exchange List
4. Food Labels
5. Nutrient Guidelines for Filipinos
USDA GUIDE
The Dietary Guidelines was first
released in 1980.
• The Dietary Guidelines for
Americans (Dietary Guidelines) is
the cornerstone for federal nutrition
programs and a go-to resource for
health professionals nationwide. The
Dietary Guidelines provides food-
based recommendations to promote
health, help prevent diet-related
chronic diseases, and meet nutrient
needs.
My Pyramid
The Food Pyramid is designed
to make healthy eating easier.
Healthy eating is about
getting the correct amount of
nutrients – protein, fat,
carbohydrates, vitamins and
minerals you need to maintain
good health. Grains should be
taken as the major dietary
source. Eat more fruit and
vegetables. Have a moderate
amount of meat, fish, egg,
milk and their alternatives.
Food Exchange List Food Labels
• Understanding the Nutrition • Understanding the Nutrition F
Facts label on food items can acts label on food can help
help you make healthier you make better choices.
choices. • The label provides nutritional
• The label breaks down the information for each serving,
amount of calories, carbs, fat, including calories, carbs, fat,
fiber, protein, and vitamins fiber, protein, and vitamins,
per serving of the food, allowing for easy comparison
making it easier to compare of similar products.
the nutrition of similar
products.
Nutrient Guidelines for Filipinos
• The nutrient guidelines for Filipinos were developed by
the Food and Nutrition Research Institute (FNRI) of the
Philippines Department of Science and Technology.
These guidelines aim to promote a healthy and balanced
diet that meets the nutritional needs of Filipinos at
different stages of life. The guidelines take into
consideration the traditional Filipino diet, cultural
practices, and health concerns prevalent in the country.
THAT’S ALL!
THANK YOU FOR
LISTENING.

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Nutrition and

FOOD - Is any substance when ingested or eaten nourishes the body.

NUTRIENT - Is a chemical component needed by the body to provide energy

DIGESTION - It is the mechanical and chemical breakdown of food into

ABSORPTION - It is the process where the nutrients of food are absorbed by

METABOLISM - Is chemical of process transforming foods into other

NUTRITIONAL STATUS - Is the condition of the body resulting from the

CALORIE - Fuel potential in a food. One calorie represents the amount of

MALNUTRITION - It is the condition of the body resulting from a lock one

Nutrients can be further classified as either macronutrients or

3. Food Exchange Lists

2. Recommended Energy/Nutrient Intake (REI/RNI): level of intake of energy or nutrient which is

3. Adequate Intake (AI)

4. Tolerable Upper Intake Level or Upper Limit (UL)

To ensure that nutrition labeling is

Role of Adequate Intake

Importance of Adequate Intake

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