NUTRITION AND DIET THERAPY

COURSE OUTCOME
1. Apply concepts, theories and principles of sciences and humanities in nutrition and diet therapy
2. Provide safe, appropriate, and holistic care to individuals, families, population group and community utilizing
nutrition care process
3. Apply guidelines and principles of evidence-based nursing practices in the care of mother and child
4. Practice maternal and child nursing in accordance with existing laws, legal, ethical and moral principles related to
nutrition and diet therapy
5. Communicate effectively in speaking, writing and presenting using age and culturally appropriate language in
nutrition and diet therapy
6. Document client care in nutrition therapy accurately and comprehensively
7. Work effectively in collaboration with inter, intra, and multi-disciplinary and multi – cultural teams in providing
nutritional care
8. Practice beginning management and leadership skill using systems approach in nutrition and dietary management
of the client
9. Engage in lifelong learning with a passion to keep current with national and global developments in general, and
nutrition and dietary management of the client
10. Demonstrate responsible citizenship and pride of being a Filipino
11. Apply techno-intelligent care systems and processes in nutrition and diet therapy
12. Adopt the nursing core values in the application of nutrition and diet therapy
13. Apply entrepreneurial skills in nutrition and diet therapy in the delivery of nursing care
Basic concepts in Nutrition and Diet Therapy
A. Definition of terms
B. Nutrition concepts
C. Classification of Nutrients
1. Macronutrients
2. Micronutrients
NUTRITION
The science of food, the nutrient and other substances therein, their action, interaction and
balance in relation to health and disease, and the process by which the organism ingest,
digest, absorbs, transports, utilizes and excretes food substances (Food and Nutrition Counsil, The
American Medical Association cited in Lagua and Claudio,2004)

A broader definition INCLUDES the social, economic, cultural and psychological implication
of food and eating (Whitney, Cataldo and Rolfes, 2002)

NUTRIENTS
Chemical substances needed by the body for one or more of the ff. functions: to provide heat or energy, to build
and repair muscle tissues and to regulate life processes. (Lagua and Claudio,2004)

ESSENTIAL NUTRIENTS
Substances required for normal growth and health that the body cannot generally produce or produce in
sufficient amounts thus, must be obtain in the diet
NONESSENTIAL NUTRIENTS
Substances required for normal growth and health that the body can manufacture in sufficient
quantities from other components of the diet. A dietary source of nonessential nutrients is required

FOODS
Products derived from plants and animals that when taken into the body, serves to nourish, build and repair
tissues; supply energy; regulate body processes

BIOAVAILABILITY
Amount of nutrient consume that is available for absorption and used by the body

CALORIE
Unit of measure used to express the amount of energy produced by the foods in the form of heat. The calories
used in nutrition is the large “Calorie”, or the “kilocalorie” (kcal)

Kilojoule (kJ) :
1 kcal= 4.2 (4.184) kJ
MPTY-CALORIE FOODS
Foods that provide an excess of calories inn relation to nutrients.
“Caloric-Dense Food”
HIGH IN: Calories, Sodium, Sugar, saturated fats

NUTRIENT-DENSE FOODS
Foods that contain relatively high amounts of nutrients compared to their calorie value.

HIGH IN: Essential Amino Acids, Essential Fatty Acids, Vitamins, Mineral, fiber and antioxidants
NUTRITIONAL STATUS
Stare of the body as a result of consumption and utilization of nutrients in the body.
To determine Nut. Status: Clinical Observations, Biochemical analysis, anthropometric measurements and dietary studies
HEALTH
State of physical, mental and emotionl well-bing and not merely freedom from disease or which absenxe of any
ailment.

MALNUTRITION
Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutritients
OVERNUTRITION- Excess energy or nutrient intake
UNDERNUTRTION- deficient energy or nutrient intake
 KEY CONCEPTS IN NUTRITION
Concept # 1 “Food is a basic need of humans”.
Food Security- access at all times to a sufficient supply of safe, nutritious foods.
Food insecurity- limited or uncertain availability of safe, nutritious foods. – can
lead to poor health, increase risk to certain diseases and lowered academix
achievement in children
Food terrorism- food can be a potential weapon of bioterrorism
e.g. food and water can be used to intentionally spread illness
toxic substances (botulism toxin, ricin, radioactive particles, microorganisms
such as salmonella, E.coli, etc
 KEY CONCEPTS IN NUTRITION
Concept # 2 “Foods provide energy (calories), nutrients and other substances needed for growth
and health
6 CATEGORIES OF NUTRIENTS
1. Carbohydrates (CHO)- Substance in food that consist of single sugar molecule or of multiple of
them in various forms; they provide energy.
2. Proteins (CHON)- Substances made up of amino acids, which serves as the building blocks of
protein (20 AA –9 are essential AA)
3. Fats- ubstances in food that are soluble in fat and not in waters
4. Vitamins- chemical substances found in food that perform specific functions in the body.
5. Minerals- Chemical substances that make up the “ash” that remains when food is completely
burned
6. Water- nutrient essential for life (adults need about 11-15 cups of water daily from food and fluids

NOTE: a) CHO, CHON, Fat supply calories and are considered “energy nutrients”. b) Vitamins and
minerals as well as water are chemicals needed by the body to convert CHO, CHON, Fat into energy
and to build and maintain muscles, blood components, bones and other body parts
Concept # 2
KEY CONCEPTS IN NUTRITION
Phytochemicals- other substance present in food. Provides color to plants, give them flavor and enhance their growth and health. Acts as antioxidant.
VITAMINS- humans need 13 different vitamins in their diet
vitamins A, C, D, E, K, and the B vitamins (thiamine, riboflavin, niacin, pantothenic acid, biotin, B6, B12,

MINERALS- humans need 15 different minerals in their diet

calcium, phosphorus, sodium, potassium, magnesium, manganese, sulfur, chloride, iron, iodine, fluoride, zinc, copper, selenium, chromium and cobalt

Requirements for Essential Nutrients

a. Age
b. Sex
c. Body size
d. Genetic traits
And the presence of conditions such as:
e. Pregnancy
f. Breastfeeding
g. Illness
h. Drug use
i. Exposure to environmental contaminant
 KEY CONCEPTS IN NUTRITION
Concept # 3 “Health problems related to nutrition originate within the cells.”
The human body has more than one hundred trillion cells with RBC as the most common. Each of cells performs its function due to the nutrients it is
supplies with.
CELLS are the building blocks of tissue (muscle and bones), organs (kidney, heart, liver), and systems (respiratory, reproductive, circulatory, nervous
systems)

DISEASES and DISORDERS result when nutrients are not made available or when harmful substances are present in the cell’s environment

Concept # 4 “Poor nutrition can result from both inadequate and excessive levels of nutrient intake.”

For each nutrients, every individual has a range of optimal intake that results in the best level for cell and body to function.---
prolonged inadequate intake of nutrient results in deficient diseases; marginally deficient diets results in subtle changes in
physical condition while an excessive intake produces mild to severe changes in mental and physical functions, depending on the
amount of the excess and on the nutrient.
 KEY CONCEPTS IN NUTRITION
Concept # 4 “Poor nutrition can result from both inadequate and excessive levels of
nutrient intake.”

1. Inadequate dietary intake

Ex. Deficient Vit A intake

2. Depletion of tissue reserves of the nutrient

Ex. Reduced liver stores of Vit. A

3. Decrease blood levels of the nutrient

Ex. Reduced blood levels of vit. A

4. Decrease nutrient available to cells

Ex. Decrease Vit A available to cells within the eyes

5. Impaired cellular functions

Ex. Impaired ability to see in dim-light

6. Physical signs and symptoms deficiency

Ex. Outer covering of the eyes dries out, thickens and becomes susceptible to infection

7. Long term impairmet of health

Ex. Outer covering of the eyes dries out snd thickens; vision is lost
 KEY CONCEPTS IN NUTRITION
Concept # 5 “Humans have adaptive mechanism for managing fluctuations in nutrient intake

Healthy individuals have a number of adaptive mechanisms that partially protect the body from developing illness brought about by
fluctuations in nutrient intake.

e.g. excessive intake of energy and nutrient such as iron, calcium, vit. A,and Vit B12 is temporarily stored by the body and utilized
when needed.

Low calorie intake= boy adapts and the need for calories are also decreased by declines in the body temperature and the capacity
to do work.
Excess calorie intake= stored as fat for future energy needs
Low iron storage= more absorption rate of dietary iron occur
Excess Vit C in storage and consumption= excess will be excreted via urine
 KEY CONCEPTS IN NUTRITION
Concept # 6 “Malnutrition can result from poor diets and from disease states, genetic factors or combination.

Conditions interfering with nutrient utilization:

Conditions interfering with nutrient utilization:

Diarrhea Alcoholism Cancer

Genetic factors that leads to malnutrition:
• Individuals born with tendency to
overproduce cholesterol
• Absorbs high level of iron
• Utilize folate poorly

Bleeding ulcers HIV/AIDS

 KEY CONCEPTS IN NUTRITION

Concept # 7 “Some groups of people are at high risk of becoming inadequately nourished than others

Nutritionally vulnerable individuals

 KEY CONCEPTS IN NUTRITION
Concept # 8 “Poor nutrition can influence the development of certain chronic diseases.

Chronic Diseases- slow developing, long-lasting diseases that are not contagious (e.g. heart disease, diabetes, osteoporosis
cancer) can be treated but not always cured.

Faulty diets may cause:

Development of heart disease- high intake of animal fat
Cancer- poor consumption of fruits and vegetables
Osteoporosis- low calcium diet
Tooth decay/ Diabetes- too much sugary and carbs

Concept # 9 “Adequacy, Variety, and balance are key characteristics of healthy diet.”
Variety of foods in the diet = Obtain all nutrients needed by the body
Consume nutrient dense foods instead of empty calorie foods

Concept # 10 “There are no “good” or “bad” foods.”

No foods can be labeled as either good or bad but combinations of foods result in a healthy or unhealthy diet.
STRUCTURE OF THE
DIGESTIVE SYSTEM
 Gastrointestinal Tract- (GI Tract) is a flexible muscular tube from the mouth, through the eophagus, stomach, small
intestine, large intestine and rectum to the anus.
-16 feet in length.

A. INGESTION- The act of taking food into the mouth and swallowing it.
1. Mouth: START of the digestion process (chews and mixes food with
saliva)
2. Pharynx- Passageway leading from the nose and mouth to the larynx and
esophagus. It directs food from mouth to esophagus
3. Salivary glands- secrete saliva containing strach digestive enzymes
(Amylase)
4. Epiglottis- Cartilage in the throat that guards the entrance to the trachea
and prevent fluid or food from entering it upon swallowing.
-it protects the airway during swallowing.
5. Trachea- Windpipe that allows air to pass to and from lungs
6. Esophagus- the food pipe (passes food from the mouth to the stomach).
7. Esophageal Sphincters- allows the food to pass from mouth to esophagus
and from esophagus to mouth. Found in the upper and lower end of
esophagus
8. Stomach- Muscular, elastic, saclike portion of the digestive tract that grinds
and churns swallowed food mixing it with acid and enzyme to form CHIME
HCI activates pepsinogen to pepsin for protein breakdown
9. Pyloric Sphincter- The circular muscle that separates stomach from the
small intestine and regulated the flow of partially digested food into the small
intestine.
10. Liver- secretes bile, forms and stores glycogen. Plays important role in the
metabolism of protein and fats.
11. Gallbladder- organ that stores and concentrates bile.
12. Bile duct-conducts bile from the gallbladder to the small intestine.
13. Small intestine- 10-foot length. The main site for digestion of food and
absorption of nutrients.
A. Duodenum B. jejunum C. ileum
14. Pancreas- gland that secretes digestive enzyme and juices into the
duodenum
15. Large Intestine (Colon)-lower portion of instestine that completes the
digestive process. Site of absorption of remaining water, salts, as well as the
vitamin synthesized by bacterial action.
a. Ascending colon b. transverse colon c. descending colon d.sigmoid colon