UNIT 1 Flashcards
Non-availability of food in markets, difficult access to marketsdue to lack of transportation, and insufficient financial resourcesare all factors contributing to the food insecurity of the mostvulnerable populations.
Rural and depressed areas
most affluent families
experienced inadequacies
in terms of the amount
and kind of food selection
necessary to provide
good nutrition contributed
to improper or wrong
choices of buying food.
Urban areas
Classifications of Hunger:
Hollow Hunger
Hidden Hunger
includes both the quality
and quantity of food. Factors are due to lack of knowledge, lack of nutrition information
and lack of money due to poverty.
Hollow Hunger
includes only the quality
of food. Factors are due to lack of
knowledge and lack of nutrition information.
Hidden Hunger
The study of food in relation to health of the individual, community or society and the process through which food is used to sustain life and growth.
NUTRITION
The science of food, nutrients and other substances therein, their action, interaction and balance in relation to health and disease, the processes by which organism ingests, digests, absorbs, transports, utilizes and excretes food substances (P.D. 1286).
NUTRITION
The combination of processes by which a living organism receives and utilizes materials or substances needed for the maintenance of its functions and for growth and renewal of its components.
NUTRITION
Any substance, organic or inorganic when ingested or eaten nourishesthe body by building and repairing tissues, supplying heat and energy;and regulating bodily processes.
FOOD
Any matter eaten by man to sustain life and nourish the body.
FOOD
Basic Food Groups:
a. Energy – giving foods
b. Body – building foods
c. Body – regulating foods
A chemical component by the body for one or more of these functions
NUTRIENT
Six Basic Nutrients
1.Carbohydrates (CHO) 2. Protein (CHON)
3. Fats 4. Vitamins
5. Minerals 6. Water and Electrolytes
According to the amount present in the body
a. Macronutrients – carbohydrates, protein, fats, and water
b. Micronutrients – vitamins and minerals
According to the chemical composition
a. Organic nutrients – carbohydrates, protein, fats, and vitaminsb. Inorganic nutrients – minerals and water
* Vitamins are organic substances, which means they are made by plants oranimals. Minerals are inorganic elements that come from soil and water andare absorbed by plants or eaten by animals.
.According to essentiality
a. Essential nutrients
b. Non–essential nutrients
According to function
a. Energy – giving nutrients
b. Body-building and repairing nutrients
c. Body-regulating and protecting nutrients
foods are those that supply the body withenergy to accomplish work after getting digested.
Energy – giving nutrients
foods which have high proteincontent like meat, egg, and milk products are foods which help to buildup muscle.
Body-building and repairing nutrients
regulatory foods alsoknown as protective foods and have the function of regulatingmetabolism and supplying the nutrients that the body needs since it isnot always capable of producing them in the required amounts.
Body-regulating and protecting nutrients
Organic catalyst that are protein in nature and areproduced by living cells.
Enzymes
Organic substances produced by special cells ofthe body which are discharged into the blood to be circulatedand brought to specific organs to tissues that are remote fromthe sources or point of manufacture.
Hormones
this refers to condition of the bodyresulting from the utilization of essential nutrients. One may beclassified as having a good, fair, or poor nutritional status.
Nutritional Status (Nutriture)
defined as the pathological state resulting from arelative lack or absolute deficiency or excess of one or moreessential nutrients
Malnutrition
Forms of Malnutrition:
- Undernutrition
- Overnutrition
- Specific Deficiency
- Imbalance
inadequate consumption of food over an extended period of time.
Undernutrition
excess consumption of food over extended period of time.
Overnutrition
lack or absolute deficiency resulting from a relative or absolutelack of individual nutrient.
Specific Deficiency
Types of Malnutrition
- Acute Malnutrition
- Chronic Malnutrition
that which relates to present state ofnutrition.
Acute Malnutrition
relates to past state of nutrition.
Chronic Malnutrition
Causes of Malnutrition
- Primary Factor
- Secondary Factor
An allowance of food and drink consumed regularly by an individual. The usual food and drink regularly consumed.
Diet
The branch of dietetics that is concerned with the useof food for therapeutic purposes.
Diet Therapy
The combined science and art of regulating the planning,preparing, serving of meals to individuals or groups under variousconditions of health and diseases according to the principles ofnutrition and management with due consideration to economic,cultural, social and psychological factors (R.A. 2674).
Dietetics
Serves the same purpose as drug prescription in medicine.
It may indicate the daily caloric requirement and the amountneeded for protein, fat and carbohydrate, vitamin and minerals ornon-nutrient substances.
Diet Prescription
A diet modified or adopted from the normal diets commonly tosuit specific disease conditions; one designed to treat or curediseases
Therapeutic Diets
Science and art of human nutrition in helping people select andobtain food for the purpose of nourishing their bodies in healthand disease throughout the life cycle
Nutritional Care
That branch of the health sciences having to do with diagnosis,treatment, and prevention of human disease cause bydeficiency, excess or metabolic imbalance of dietary nutrient.
Clinical/Medical Nutrition
A person professionally qualified to provide leadership and assumeresponsibilities for the promotion of the nutritional well-being of individuals orgroups within the framework of community life
Nutritionist-Dietitian (ND)
Professionals involved directly or indirectly with the care of the people. Thefollowing are included in the health team: Physician, Nurse, NutritionistDietitian, Social Worker, Pharmacist, Physical Therapist, Medical technologist,and Health Educator.
Health Team
B. General Principles in the Dietary Management for a Specific Disease:
- Simplifications
- Liberalization
- Individualization
he therapeutic diet should vary from the adequate normal diet as little as possible.
Simplifications
the diet therapy should meet thebody requirement for essential nutrients asgenerously as the disease condition permits.
Liberalization
the diet program should takecognizance of the patient’s food intake habits,preference, economic status, religious practices, andany environmental factors that have a bearing onthe diet.
Individualization
Supervises food production and service, utilizing theprinciples of nutrition and efficient management.
Food Service Director or Administrative Dietitian
Coordinates her activities with the physician and nurse in the
comprehensive teamwork for patients cure and care.
Clinical or Therapeutic Dietitians
Assist either the administrative or clinical dietitian whenever needed.
Dietetic Technician
