BASIC CONCEPTS IN NUTRITION AND DIET THERAPY Flashcards
1
Q
a state of complete physical, mental and
social well-being and not merely the absence of
disease and infirmity (WHO,n.d,para.1)
A
HEALTH
2
Q
acdng to Dubos (1959) as cited in Green (2017)
this is the “the expression of the extent to which the
individual and the social body maintain in readiness
the resources required to meet the exigencies of
future.”
A
HEALTH
3
Q
“The merging and balancing of the five physical and
psychological dimensions of health: physical,
mental, emotional, social, and spiritual.”
A
HEALTH
4
Q
A lifestyle (pattern of behaviors) that enhances our
level of health
A
WELLNESS
5
Q
science of food and nutrients, their action and
interaction, in relation to providing the body with
the necessary substances to maintain homeostasis
A
NUTRITION
6
Q
impacts the health maintenance
and disease prevention and is essential for growth
and optimal bodily
A
Nutritional balance
7
Q
One’s physical condition as determined by the diet
A
Nutritional Status
8
Q
For Cellular Differentiation
Metabolism and Energy Production
Immune Health and Disease Prevention
Bone Structure and Strength
Adapting food pattern to nutritional needs
Awareness of need in specified disease
A
FUNCTIONS OF NUTRITION
9
Q
- It is safe to eat
- It is nourishing or nutritious
- Its palatability factors (color, aroma, flavor,
texture etc.) satisfy the consumer - It has satiety value
- It offers variety and planned within the socioeconomic context
- It is free from toxic substance
A
FOOD QUALITIES
10
Q
NUTRIENTS
A
NUTRIENTS
11
Q
- To provide energy (Fuel Nutrients)
- To build and repair tissues (Body Building)
- To regulate life processes (Regulatory)
A
THREE GENERAL FUNCTIONS of NUTRIENTS
12
Q
Professional trained to assess nutrition status and
recommend appropriate diet therapy
A
DIETITIAN
13
Q
Bachelor’s Degree
Completion of Dietetic
Internship
Passed a national exam
Maintains on-going
education credits
A
DIETITIAN
14
Q
A qualified health professional who
helps promote good health through
proper nutritional habits
A
DIETITIAN
15
Q
An expert on nutrition
Registered with the
Commission of Dietetics
Registration (CDR
Licensed to practice diet
and nutritional consultation
A
DIETITIAN
16
Q
None required
Self-proclaimed title
A
NUTRITIONIST
17
Q
Someone who works
with food and
nutritional science,
aiming to prevent
diseases related to
nutrient deficiency
A
NUTRITIONIST
18
Q
Not legally
accepted as
an expert
A
NUTRITIONIST
19
Q
s a condition of the body resulting from the
utilization of essential nutrients
A
NUTRITIONAL STATUS (NUTRITURE)
20
Q
body has an adequate supply of essential
nutrients that are efficiently utilized and maintained
in highest possible level
A
Optimal of Good Nutrition
21
Q
Poor nutrition, can be either
nutritional deficiency or overnutrition and
hypervitaminosis
A
Malnutrition
22
Q
Primary faulty diet both in quantity and
quality
A
Malnutrition
23
Q
Secondary-multiple and include all
conditions within the body that reduce the
ultimate supply of nutrients to the cell after
the food goes beyond the mouth
A
Malnutrition
24
Q
found in large amnts
A
Essential Elements
25
less than 0.01% of the the body mass
Trace Elements
26
Contains carbon
Organic compounds
27
Carbohydrates
Proteins
Lipids
Nucleic Acid
Organic compounds
28
Do not contain carbon
Inorganic compounds
29
Water
Minerals and Salts
Inorganic compounds
30
1. Carbohydrates
2. Protein
3. Fats
4. Vitamins
5. Minerals
6. Water
6 BASIC NUTRIENT
31
known as saccharides, a Greek
word, meaning sugar
CARBOHYDRATES (CHO)
32
are organic compounds composed of
carbon, hydrogen, and oxygen
CARBOHYDRATES (CHO)
33
Source of “Instant Energy”
CARBOHYDRATES (CHO)
34
1. Monosaccharides
2. Disaccharides
3. Polysaccharides
Classification of Carbohydrates
35
Glucose
Fructose
Galactose
Galactose
Galactose
Monosaccharides
36
= simple sugar (one sugar unit)
Monosaccharides
37
also known as
dextrose, grape sugar, and
physiologic sugar. (corn syrup)
Glucose
38
also known as fruit
sugar or levulose. Sweetest of
all sugar. (fruits and honey)
Fructose
39
also known as milk
sugar. An important of brain
and nerve tissue.
Galactose
40
examples are
mannitol and sorbitol
Sugar alcohol
41
e (ribose and ribulose)-
meat and seafood
Pentose
42
Sucrose
Maltose
Lactose
Disaccharides
43
composed of two
monosaccharides (one of which is
glucose)
Disaccharides
44
complex
carbohydrates, composed of many
sugar units
Polysaccharides
45
Starch
Glycogen
Fiber
Polysaccharides
46
1. Energy Source
2. Helping to burn fat more efficiently and
completely
3. Aiding in normal functioning of the intestine
(fiber)
4. Providing laxative action and aiding in the
absorption of calcium (lactose)
5. Cerebroside- group of complex lipid present in
the shield of nerve fibers(galactose and
glucose)
Functions of Carbohydrate
47
group of complex lipid present in
the shield of nerve fibers(galactose and
glucose)
Cerebroside
48
Yields 4 kilocalories of energy
Protein sparring
60% of diet (50-100 grams)
Carbohydrates
49
1. Digestion
2. Absorption
3. Metabolism
How the Body Handles CHO
50
should be in its simplest form.
Begins in the mouth. Fibers are not digested.
Digestion -
51
should be in its simplest form.
Begins in the mouth. Fibers are not digested.
Digestion -
52
takes place in intestinal mucosa
Absorption
53
takes place in the
liver(conserves and release glucose)
Metabolism
54
Principal source: Plant foods
Cereal grains
Vegetables
Fruit
Nuts
Sugar
CARBOHYDRATE FOOD SOURCES
55
The only substantial animal sources of carbohydrate
is
Milk
56
Preventing and relieving constipation
Preventing colon and rectal cancer
Reduce cholesterol
Aiding weight management
Decreasing blood glucose
FIBER
57
● Comes the Greek word proteios/protos meaning “to hold” or “is of prime importance”, first position or primary
PROTEIN (CHON)
58
are complex organic compounds composed of amino acids as a building units linked by a peptide bonds
PROTEIN (CHON)
59
Arginine
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Tryptophan
Valine
ESSENTIAL AMINO ACIDS
60
Alanine
Arginine
Asparagine
Hydroxyproline
Cystine
Glutamic Acid
Glutamine
Glycine
Histidine
Proline
Serine
Tyrosine
NON-ESSENTIAL AMINO ACIDS
61
Two incomplete proteins combine to make a complete protein
Complimentary Proteins
62
1. Munggo and rice
2. Soybean and wheat
3. Soybean and nuts
4. Peanut butter and sandwich
5. Cereal and milk
Complimentary Proteins
63
1. Structural Role
2. Fuel Nutrient
3. Regulator of Physiologic Processes
Functions of CHON
64
● build and repair tissue
●1/5 or 20% of an adult body weight is protein
●1/3 is in the muscle
●1/5 is in the bones and teeth
●1/10 is in the skin and the rest is in body fluid and tissues
1. Structural Role
65
● supplies energy
● 1 gram of protein supplies 4 Kcal. (10-15% of diet)
2. Fuel Nutrient
66
● Regulates body processes
3. Regulator of Physiologic Processes
67
1. Kwashiorkor
2. Marasmus
PROTEIN-ENERGY MALNUTRITION
68
1. Digestion
2. Absorption
3. Metabolism
How the body handles CHON
69
begins in the stomach
1. Digestion
70
mucosa of the small intestine through Active Transport, with the aid Vitamin B6
2. Absorption
71
through catabolism and anabolism. (Protein turnover)
3. Metabolism
72
● regulate the release of amino acids into the bloodstream and remove excess amino acids from the circulation.
● regulates energy metabolism
Liver
73
1. Body size
2. Growth
3. Aging
4. State of health
5. Physical activity
6. Quality of protein
7. Adequacy of calories
Factors Affecting Protein Requirement
74
● infants (2.75 to 3 gm protein/kg body weight)
● Children (1.5 to 2 gm)
● Early adolescent (1.5 gm)
● Teenagers ( 1.25 gm)
● Adults (1.12 gm)
Growth
75
● Are organic compounds that dissolve in alcohol and other solvents but don’t dissolve in water.
● It is composed of carbon, hydrogen, and oxygen, in glyceride linkage.
FATS AND OTHER LIPIDS (CHO)
76
1. VISIBLE FATS
2. INVISIBLE FATS
CLASSIFICATION OF FATS
77
used and purchased as fats. It is easy to estimate their intake in daily diet.
1. VISIBLE FATS
78
● cooking oil
● lard
● salad dressing
● margarine
● butter
● animal fats
EXAMPLES OF VISIBLE FATS
79
not immediately noticeable. It is difficult to estimate their intake.
2. INVISIBLE FATS
80
● egg yolk
● milk
● olives
● avocado
EXAMPLES OF INVISIBLE FATS
81
1. SATURATED FATS (SFA)-
2. UNSATURATED
TRIGLYCERIDES
82
animal source LDL “bad”. Not more 10 % of diet. Attributed to cancer and ATHEROSCLEROSIS.
1. SATURATED FATS (SFA)
83
plant source HDL “good”
2. UNSATURATED
84
- commonly referred to as 'bad' cholesterol.
- Elevated of this levels are associated with an increased risk of heart disease
LDL cholesterol
85
- are combinations of fats (lipids) and proteins
-the form in which lipids are transported in the blood.
Lipoproteins
86
- are combinations of fats (lipids) and proteins
-the form in which lipids are transported in the blood.
Lipoproteins
87
a disease of the arteries characterized by the deposition of plaques of fatty material on their inner walls.
Atherosclerosis
88
1. Concentrated source of energy- yields 9 calories per gram of energy. Should be 25-30 % of your diet.
2. Storage form of energy.
3. Protects and cushions vital organs in the body.
FUNCTIONS OF FAT (CHO)
89
4. Carrier of fat soluble vitamins- ADEK
5. Sparer of Protein, Thiamine and Niacin
6. Lubrication- sebaceous glands
FUNCTIONS OF FAT (CHO)
90
1. DIGESTION
2. METABOLISM
HOW THE BODY HANDLES FATS
91
- begins in the mouth and stomach.
- true digestion of fats begins in the DUODENUM.
1. DIGESTION
92
- controlled by the liver.
- hydrolyzes triglycerides and forms new ones from this hydrolysis as needed.
-occurs in the cells, where fatty acids are broken down to carbon dioxide and water, releasing energy
2. METABOLISM
93
1. Beef
2. Butter or margarine
3. Salad dressings (mayonnaise)
4. Cheese
5. milk
SOURCES OF FATS
94
To reduce fat intake just remember the
3 Bs
95
B- BAKE
B- BOIL
B- BROIL
3 Bs
96
● Was originated by Casimir Funk in 1912
VITAMINS
97
● “vitamine”- “vita”- necessary for life and “amine”- an anti beri-beri factor contained nitrogen
VITAMINS
98
● do not give energy to the body BUT help convert food into energy via biochemical reactions.
● Shortage can lead to fatigue
VITAMINS
99
1. Water Soluble
2. Fat soluble
CLASSIFICATION OF VITAMINS
100
are absorbed directly into the bloodstream and move freely within the cells. They must be consumed daily in the diet
1. Water Soluble
101
are absorbed with fat into the lymphatic system, and the bloodstream. They attached into the lipoproteins to be transported.
2. Fat soluble
102
1.Vitamin B 1 (Thiamine)
2.Vitamin B 2 (Riboflavin)
3.Vitamin B 3 (Niacin)
4.Vitamin B 6 (Pyridoxine)
5.Vitamin B12 (Cobalamin)
6.Vitamin C (Ascorbic)
7.Biotin
8.Folate (Folic acid)
9.Pantothenic acid
Water Soluble
103
1. Vitamin A (Retinol)
2. Vitamin D (Calciferol )
3. Vitamin E (Tocopherol)
4. Vitamin K (menadione )
ADEK
Fat Soluble
104
1. Vision
2. Skin
3. Immune System
Vitamin A
105
Carrots
Sweet Potato
Spinach
Cantaloupe
ANIMALS:
1. Liver
2. dairy products
3. Dilis
4. Tahong
5. Fish Liver Oil
PLANTS:
1. Dark green leafy
2. deep orange fruits
Vitamin A SOURCES
106
1. Bone Development
2. Immune System
3. Mood
Vitamin D
107
The sun
Fatty fish
Beef liver
Eggs
Mushrooms
ANIMAL:
1. Dairy products
2. Egg yolk
3. Fish Liver Oil (sardines)
Vitamin D SOURCES
108
1. Healthy skin
2. Antioxidant
3. Fat digestion
Vitamin E
109
Sunflower seed
Avocado
Olive oil
Leafy Greens
PLANT
1. Vege Oil
2. Nuts and Seeds
3. Whole grain
Vitamin E SOURCES
110
1. Blood clotting
2. Bone + Tissue Development
Vitamin K
111
Leafy Greens
Broccoli & cabbage
Brussel sprouts
Asparagus
Cauliflower
ANIMAL
1. Liver and milk
PLANT
1. Green leafy vegies
Vitamin K SOURCES
112
- retinol
- maintain vision in dim
-hair, nails, bone, and glands and epithelium
-prevents infection
VIT A
113
1. Night blindness
2. Xeropthalmia or Bitot's Spot
3. retarded growth
4, Toad Skin (Phrynederma)
6. Resp infection
VIT A DEFICIENCY
114
1. Fetal Malformation
2. Hair Loss
3. Skin changes
4. Bone pain
VIT A TOXICITY
115
-calciferol
- Calcium and Phosphorus absorption
- bone mineralization
- prevention of tetany
Vitamin D
116
1. Rickets (children)
2. Osteomalacia (Adult)
3. Hypocalcemia
4. Osteoporosis
Vitamin D Deficiency
117
1. Growth retardation
2. Kidney damage and stone
3. Deposits in soft tissue
4. Hypercalcemia
Vitamin D Toxicity
118
- Tolcopherol
-Antioxidant
- Prevents cell damage from oxidation
Vitamin E
119
Red Blood cell and nerve destruction (hemolysis)
Vitamin E Deficiency
120
- Menadione
- Blood clotting
-Clotting factors 10,9,7,2
Vitamin K
121
1. Hemorrhage (newborn)
2. Prolonged blood Clotting (adults)
Vitamin K Deficiency
122
1. Hemolytic Anemia
2. Kernicterus
Vitamin K Toxicity
123
- Thiamine
- Muscle nerve function
- CHO metabolism
- maintain good appetite
Vitamin B1
124
1. loss of appetite
2. Constipation sec to gastric atony
Vitamin B1 Deficiency EARLY STAGE
125
none but if given more than dosage via IV
Vitamin B1 Toxicity
126
1. Beri-beri
2. Wet edema on lower extremities
3. CHF, ascites
4. Paresthesia
5. WERNICKE KORSAKOFF SYNDROME
6. Metabolic Acidodis
Vitamin B1 Deficiency LATER STAGE
127
ANIMAL:
1. Lean Pork
2. Organ meats (Liver)
PLANTS:
1. Whole grains
2. Legumes
Vitamin B1 SOURCES
128
● High output heart failure
● Heart Hypertrophy especially of the right ventricle
● Tachycardia or Bradycardia
● Dyspnea/ Respiratory Distress
● Edema in lower extremities; oliguria
● Lactic Acidosis
Wet Beri-Beri
129
● Peripheral neuropathy
● Muscle weakness
● Gait ataxia
● Parasthesias
● Wernicke’s Encephalopathy
Dry Beri-Beri
130
- Riboflavin
- Essential for CHO, CHON, COOH metabolism or r/t to caloric reqs
Vitamin B2
131
1. Ariboflavinosis
2. Cheilosis
3. Glossitis
4. Seborrheic dermatitis
5. Pellagra
Vitamin B2 DEFICIENCY
132
Inhibit Zn uitlization
Vitamin B2 TOXICITY
133
ANIMAL:
fish
meats
PLANT:
grains
cereals
Green-leafy Vegie
Vitamin B2 SOURCES
134
-Niacin
-Co-enzyme in energy metabolism
Vitamin B3
135
1. Pellagra
2. Dermatitis
3. Dementia
4. Diarrhea
5. Death
6. Glossitis
7. Angular Stomatitis
Vitamin B3 DEFICIENCY
136
1. Vasodilator and liver damage
2. Hypermotility and acidity of stomach
3. paralysis of Resp System
Vitamin B3 TOXICITY
137
ANIMAL:
1. Fish
2. Meat
3. Eggs
PLANTS
1. whole grain
Vitamin B3 SOURCES
138
⮚ small, naturally occurring, inorganic, chemical elements
⮚ Inorganic: being or composed of matter other than plant or animal
MINERALS
139
⮚ serve as structural components and in many vital processes in the body
MINERALS
140
⮚ Smaller quantities (<5g)
Iron
Zinc
Copper
Fluoride
Selenium
Iodine
Chromium
Manganese
Magnesium
Molybdenum
Trace Minerals
141
⮚ Larger quantities
Calcium
Chloride
Magnesium
Potassium
Phosphorus
Sodium
Sulfur
Major Minerals
142
calcium, phosphorous, magnesium
BONE HEALTH
143
IRON, zinc, copper
BLOOD HEALTH
144
chlorine
DIGESTION
145
SUPPORTS REPRODUCTION AND GROWTH
iodine
146
: 135-145 mEq/L
● Sodium
147
3.5-5 mEq/L
● Potassium
148
: 4.5-5.5 mEq/L
● Calcium
149
4.5-5.5 mEq/L
● Magnesium
150
: 1.7-2.6 mEq/L
● Phosphate
151
98-108 mEq/L
● Chloride
