nutrition-definition of terms

8/9/2019 Nutrition-Definition of Terms

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I. INTRODUCTION

D. DEFINITION OF TERMS:

A.NUTRITION

Study of food in relation to health of the individual, community or societyand the process through which food isused to sustain life and growth. The science of food, the nutrients andother substances therein, their action,interaction and balance in relation tohealth and disease and the processes

by which an organism ingests,digests, absorbs, transports, utilizesand excretes food substances. The combination of processes bywhich a living organism receives andutilizes materials or substancesneeded for the maintenance of itsfunction and for the growth andrenewal of its components.It includes the social, economic,cultural and physiologicalimplications.Social Most people enjoy

compansionship whileeating, meals are social

events. Social customsalmost compel people toaccept food or drino!ered or shared bygroup.

"conomic "at within their #nancialconcerns.

$ultural "thnic heritage,tradition, religious beliefsare among the strongestin%uence as people tendto eat foods they grewup eating.

&hysiological

&ersonal preference,

views and concernsre%ects their choicesB. FOOD 'ny substance, organic or inorganic,

when ingested or eaten nourishes thebody by( building and repairingtissues, supplying heat and energy,and regulating bodily processes) itsustains life.'ccording the *+'( food includesarticles used as drin or food, and thearticles used for the components of such

GOOD FOOD CHARACTERISITCS:

a. It is nourishing or nutritious balanced diet)it includes the basic food groups

b. It has a satiety value appetite is ful#lled orsatis#ed

c. *ree from toxic agents or substances eg.$hemicals

d. Should be prepared under sanitary conditionse. Its palatability satis#es the consumer aroma,

presentation, %avor, texture -palatablepleasant or acceptable to the taste

f. It o!ers variety and planned within the socioeconomic status or context

C.

NUTRIENT

' chemical component needed by thebody for one or more of thesefunctions( building and repairing


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tissues, supplying heat and energy,regulating body processes

CLASSIFICATIONS OF NUTRIENTS:

ACCORDING TO FUNCTION:

. /ody /uilding*ood 0roup.(GROW

FOODS)

They form tissues or otherstructural components of thebody -water, protein, fats,carbohydrates, minerals

Mil

0roup

$heese, butter, Mil, 1ogurt

Meat0roup

Meat, #sh, poultry, sea foods, 2egumes,nuts, soybean

b. "nergy 3 0iving(GO FOODS)

They furnish energy-carbohydrates, fats, and protein4ice, cereals, starches, sugars,fats, rootcrops, corn.

c. 4egulatesbody processes(GLOW

FOODS)

*oods that regulate or controlbody processes.5itamins and minerals-*ruitsand5egetables

2. ACCORDING TO CHEMICAL NATURE

a. 6rganic$ompounds

Those $arbon containingcompounds except $arbonate and$yanide -&rotein 7$869:, *ats7$668:, $arbohydrates 7$869:,5itamins( water soluble 7$869; S< $o:

b. Inorganic$ompounds

=ater and minerals -does notcontain matter originating fromplant or animal life

3. ACCORDING TO ESSENTIALITY

a. &hysiologic"ssentials

8ave important roles in the body

b. +ietary"ssentials

Should be supplied in the diet orfrom food because the body doesnot synthesize these nutrients

4. ACCORDING TO CONCENTRATION

a.

Macronutrients

*ound in large amounts in the

body -water, protein, fats, andcarbohydrates.

b.Micronutrients

Include all vitamins and traceminerals which are measured inmilligrams or a fraction thereof

• 'll persons need the same kinds of nutrients, but the amounts vary accordingto factors like: age, body size, physical activity, state of health, and specic physiological conditions

• "ach nutrient has speci#c uses for thebody. 9o natural food by itself has all thenutrients one needs, but with careful planning,including a variety of foods plus caloric control, an

ade>uate and well balanced diet is obtainable.+. ENZYMES 're organic catalysts that are

protein in nature and areproduced by living cells. 'catalyst hastens chemicalreactions without itself undergoing change.

". HORMONES 6rganic substances produced byspecial cells of the body whichare discharged into the blood tobe circulated and brought tospeci#c organs or tissues that areremote from the source or pointof manufacture. They regulate


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vital processes. Most hormonesare produced by endocrine orductless glands

*.NUTRITIONAL

STATUS OR

NUTRITURE

$ondition of the body resultingfrom the utilization of essentialnutrients. 6ne may be classi#edas having good, fair or poornutrition.

0. OPTIMUMOR GOOD

NUTRITION

Means that the body hasade>uate supply of essentialnutrients that are e?cientlyutilized such as growth and goodhealth are maintained at thehighest possible level

8.MALNUTRITIO

N

6pposite of good nutrition -malmeaning @badA a condition of the body resulting from a lac of one or more essential nutrients-nutritional de#ciency or it maybe due to an excessive nutrientsupply to the point of creatingtoxic or harmful e!ects-overnutrition andhypervitaminosis

CAUSES OF NUTRITIONAL DEFICIENCIES:

A. PRIMARYFACTOR/DEFI

CIENCY

4efers to faulty diet.' nutrient de#ciency causedby inade>uate dietary intaeof nutrient.

FACTORS THAT BRING ABOUT A FAULTY

DIET( &overty ignorance or lac of nowledge,poor food habits, limited food supply due tooverpopulation or low food production, culturaltaboos, poor distribution of foodB.

SECONDARY

FACTORS

Multiple and include allcondition within the body thatreduce the ultimate supply of nutrients to the cells after the

food goes beyond the mouthFACTORS THAT INTERFERE WITH NORMAL

DIGESTION( 0IT disorder, lac of appetite,poor teeth, lac of digestive enzymes, etcFACTORS THAT INTERFERE WITH

ABSORPTION: diarrhea, mal absorptionsyndrome, intestinal surgery, laxatives,parasitismFACTORS THAT AFFECT METABOLSIM AND

UTILIZATION IN THE CELLS: liver diseases,malignancy, some drugs, alcoholism, toxins,diabetes mellitusFACTORS THAT INCREASE EXCRETION AND

RESULT IN NUTRIENT LOSS: polyuria,excessive perspiration, certain drugsCONDITIONS THAT MAY CAUSE

NUTRITIONAL DEFICIENCY: pregnancy,lactation, high fever

WAYS TO EALUATE NUTRITIONAL STATUS(!.DIETARY SUREY

method which evaluates the primary factor

clientBs usual eating patterns C habits

food preferences, allergies, C intolerances,types C >uantities of foods consumed)social, economic, ethnic< religious factors


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in%uencing nutrition 3 ex( living alone Ceating alone, ability to purchase C preparefood, available refrigeration C cooingfacility, income, e!ect of religion C ethnicityon food choices

FOOD CONSUMED COULD BE DETERMINED

BY:

A. 24 HOUR

RECALL/

RECALL

4ecall all food C beveragestaen within DE hours

B. FOOD

FRE"UENCY

RECORD/

RECORDS

$heclist indicates how oftengeneral food groups< speci#cfoods are eaten) times< day orwee< month) fre>uent<seldom< never) data on typesof food eaten but not the>uantities

C.

INENTORY/

FOOD DIARY

+etailed record of measuredamounts -portion sizes of llfood C %uids a clientconsumes during a speci#edperiod, usually F G days

D. DIET/DIETARY

HISTORY

$omprehensive timeconsuming assessment of aclientBs food intae thatinvolves an extensiveinterview by a nutritionist<dietitian) includescharacteristics of foodsusually eaten as well asfre>uency C amount of foodconsumed) includes DE hourrecall, food fre>uency record,food diary) data are analyzedby computer C translated intocaloric C nutrient intae,results are compared with the4+' for age, sex C condition

2.PHYSICAL/ INSTRUMENTAL METHOD/

ANTHROPOMETRIC MEASUREMENTS

9on invasive techni>ue that aim to

>uantify changes in body composition

• Sin fold determine fat stores) triceps

sin fold measures subcutaneoustissues not muscles -measured inmillimeters using a caliper

• Mid arm circumference measure fat,

muscle, C seleton tape measureMid arm muscle circumference

calculated using reference tables<formula incorporates M'$ C TS*(MAMC (#$)% MAC (#$) & 3.!43 TSF

($$)

!'

$hanges in anthropometric occur slowly

C re%ect chronic rather than acutechanges in nutritional status used tomonitor clientBs progress for months<years rather than days to wees


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3. MEDICAL/ HEALTH HISTORY

4ecord of the personBs past illnesses C

other complains of poor physical being

4. CLINICAL EXAMINATION/ PHYSICAL

ASSESSMENT

"xamining the patient from head to toe

. BIOCHEMICAL TESTS/ LABORATORY

DATA

Techni>ue used to determine theconcentration of a nutrient throughblood< urine samples

more objective data( urine urinary urea

9itrogen C urinary $reatinine proteincatabolism C state of 9itrogen balance)blood serum proteins 8gb, albumin,transferrin, total Iron binding capacity)low 8gb anemia) low albuminmalnutrition

SUMMARY OF THE BASIC CONCEPTS IN

NUTRITION:

H. 'de>uate nutrition is essential to goodhealth.D. The nutrients in our body are in dynamice>uilibrium. They must be in metabolicbalance) a disturbance of one nutrient willa!ect the other.F. +ietary intae and nutrient need should beindividualized.E. 9utrient content of food is variable.. 'n ade>uate diet is the foundation of goodnutrition and it should consists of a widevariety of foods.. The physiological functions of food are

attributed to the roles of the nutrients.G. Malnutrition is brought about by faulty dietand

nutrition-definition of terms

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