NDT

• Nutrition


  The branch of science that studies nutrients in foods in relation to growth, maintenance and health of the body
• Food


  The fuel that sustains human life and it is for virtually all the body processes
• Nutrients


  Components of food that are needed by the body in adequate amounts in order to grow, reproduce and lead a normal, healthy life
• Essential nutrients


  Nutrients found in food
• Health


  A state of complete physical, mental and social well-being and not merely the absence of disease or infirmity
• Six major nutrients

  • Carbohydrates
  • Fats
  • Proteins
  • Vitamins
  • Minerals
  • Water
• Hunger


  The physiological need for food
• Appetite


  The psychological desire for food based on the pleasant memories
• Characteristics of good nutrition


  • Alert expression
  • Shiny hair
  • Clear complexion with good color
  • Bright, clear eyes
  • Pink, firm gums and well-developed teeth
  • Firm abdomen
  • Firm, well-developed muscles and strength
  • Well-developed bone structure
  • Normal weight for height
  • Erect posture
  • Emotional stability
  • Good stamina, seldom ill
  • Healthy appetite
  • Healthy, normal sleep habits
  • Normal elimination
• Characteristics of poor nutrition


  • Apathy
  • Dull, lifeless hair
  • Greasy, blemished complexion with poor color
  • Dull, red-rimmed eyes
  • Red, puffy, receding gums and missing or cavity-prone teeth
  • Swollen abdomen
  • Flaccid, wasted muscle, weakness, and diminished handgrip strength
  • Bowed legs, "Pigeon Chest"
  • Overweight or underweight, recent weight loss
  • Slumped posture
  • Easily irritated, depressed; poor attention span
  • Easily fatigued; frequently ill
  • Excessive or poor appetite
  • Insomnia at night; fatigued during day
  • Constipation and diarrhea
• Malnutrition


  A condition that results when the body does not receive enough nutrients; the body cells do not receive an adequate supply of the essential nutrients due to poor diet intake and poor utilization
• Nutrient deficiency


  Occurs when the person lacks one or more nutrients over a period of time
• Individuals at risk from poor nutritional intake


  • Individuals of all ages and from all walks of life
  • Persons with recent illness, hospitalization or surgery
  • Meet or exceeds energy intake but consume foods that are low nutrient quality
  • Individuals with budget concerns the preclude purchasing nourishing foods
  • Lack access to healthy food due to geographic location
  • Individuals living in lower-income neighborhoods
  • Teenagers
  • Pregnancy and young mothers to be
  • Elderly
• Rickets


  A deficiency disease that causes poor bone formation in children and is due to insufficient calcium and vitamin D
• Osteomalacia (adult rickets)


  In young adults and it causes the bones to soften and may cause the spine and legs to become bowed
• Osteoporosis


  A condition that causes bones to become porous and excessively brittle
• Goiter


  Enlarged tissue of the thyroid gland due to a deficiency of iodine
• Night blindness


  A lack of Vitamin A causes
• Classification of nutrient deficiency

  • Primary (caused by inadequate dietary intake)
  • Secondary (caused by something other than diet such as disease condition that may cause malabsorption, accelerated excretion, or destruction of the nutrients)
• Six standardized characteristics to diagnose adult malnutrition

  • Insufficient energy intake
  • Weight loss
  • Loss of muscle mass
  • Loss of subcutaneous fat
  • Localized or generalized fluid accumulation (that sometimes mask weight loss)
  • Diminished functional status as measured by handgrip strength
• Health and nutrition considerations

  • Nutrition is a fundamental part of an individual's well-being. Positive diet and lifestyle changes promote vibrant health and can reduce the risk of chronic disease.
  • Health issues that result in nutrition impairment, timely assessment and quality nutrition intervention can improve outcomes.
  • The health professional is obligated to have a sound knowledge of nutrition.
  • Parents must have a good basic knowledge of nutrition for the sake of their family.
  • Anyone who plans and prepares meals should value, have knowledge of and be able to apply the principles of sound nutrition practice.
  • Clients will have questions and complaints about their diets.
  • Some clients must undergo diet therapy, prescribed by their physicians that becomes part of their medical treatment in the hospital.
  • Nutrition is currently a popular subject. It is important to recognize that some books and articles concerning nutrition are not scientifically correct.
  • Food ads can be misleading
  • Nutrition information websites are not always accurate or even factual.
  • People with knowledge of nutrition practices recognize Fads and distinguish facts.
• Poor nutrition can result in poor health and even in disease and poor nutrition habits contributes to atherosclerosis, osteoporosis, obesity, diabetes, and some cancers.
• To be well nourished, one must eat foods that contain the six essential nutrients: carbohydrates, fats, proteins, minerals, vitamins and water. These nutrients provide energy, build and repair body tissues, and regulate body processes.
• Severe lack of specific nutrients, deficiency diseases develop. The best way to determine deficiencies is to do nutrition assessment.
• Balance Diet


  Includes all six classes of nutrients and calories in amounts that preserve and promote good health
• Dietary Guidelines


  Provides science-based advice to promote health and to reduce the risk of chronic diseases through diet and physical activity
• Nutritional Guide for Filipinos (NGF)


  • Eat a variety of foods everyday to get the nutrients needed by the body
  • Breastfeed infants exclusively from birth up to 6 months, then give appropriate complementary foods while continuing breastfeeding for 2 years and beyond optimum growth and development
  • Attain normal body weight through proper diet and moderate physical activity to maintain good health and prevent obesity
  • Consume fish, lean meat, poultry, egg, dried beans, or nuts daily for growth and repair of body tissues
  • Eat more vegetables, fruit, and root crops
  • Eat foods cooked in edible/cooking oil daily
  • Consume milk, milk products, and other calcium-rich foods, such as small fish and shellfish, everyday for healthy bones and teeth
  • Use iodized salt to prevent iodine deficiency disorders
  • Consume safe foods and water to prevent diarrhea and other food-and-water-borne diseases
  • 10. Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages, and do not smoke to help prevent lifestyle-related non-communicable diseases
• Food Guide Pyramid


  Teaches the principles of eating a variety of food everyday in proper amounts of servings
• Pinggang Pinoy


  A new and easy-to-understand food guide that uses a familiar food plate model to convey the right food group proportions on a per-meal basis
• Benefits of Pinggang Pinoy


  • Easy-to-understand food guide for kids (3-12 y/o)
  • A visual tool to help Filipinos adopt healthy eating habits at meal times for teens (13-18 y/o)
  • Delivers important dietary and healthy lifestyle messages for adults (18-59 y/o)
  • Per-meal basis to meet the body's energy and nutrient need of Filipino adults for pregnant and lactating women
  • Answers the question of how much you should eat in one meal in order to be healthy for the elderly (60 y/o and above)
• Pinggang Pinoy Food Plate


  • GO (33% rice, vegetables, etc.)
  • GROW (17% fish, meat, etc.)
  • GLOW (17% fruits, 33% vegetables)
  • TUBIG (water)
• Dietary Standards


  Compilation of nutrient requirements or allowances in specific quantities, a quantitative tool in assessing the nutritional adequacy of diets
• Dietary Standards


  • Dietary Requirements Intake
  • Recommended Dietary Allowance (RDAs)
  • Recommended Energy and Nutrient Intake (RENI)
  • Dietary Reference Intake (DRIs) – USA and Canada
• Dietary Recommendations for Adolescents 13-18 y/o

  • Male: 2 cups rice, 1-2 cups vegetables, 2 small fish, 1 fruit, 12+ glasses water
  • Female: 1 1/2 cups rice, 1-1 1/2 cups vegetables, 1 small fish, 1 fruit, 9+ glasses water
• Steps in Calculating and Planning Diets

  1. Determine the desirable body weight

  2. Estimate the Total Energy Requirement (TER)

  3. Determine the amount of Macronutrients for Diet Prescription

  4. Translate the Diet Prescription into Exchanges
• Desirable Body Weight (DBW)

  Determined using Tannhauser Method (Broca's Index)
• Total Energy Requirement (TER)


  Based on estimate of energy expenditure according to physical activity level (PAL) and body weight (kg)
• Physical Activity Levels and Values (kcal/kg body weight) by Occupational Work Intensity

  • Sedentary
  • Light
  • Moderate
  • Very Active or Vigorous
• Acceptable Macronutrient Distribution Range (AMDR)

  Suggested macronutrient percentages of total energy requirement: Carbohydrates 55-75%, Protein 10-15%, Fats 15-30%
• Translating Diet Prescription to Exchanges

  1. Determine energy and macronutrient composition of food exchanges

  2. Sample computation and distribution of exchanges for a 1500 kcal diet