NUTRITION

• Nutrition


  The study of food and how the body makes use of it

  
• Nutrients


  Chemical substances found in food that provide heat and energy, to build and repair body tissues and regulate processes
• Food


  Anything which nourishes the body when taken and digested; is a vital need without which men cannot live
• Health


  The state of being free from illness or injury
• Nutritional status


  The condition of the body resulting from the utilization of essential nutrients

  
• Hippocrates, 'Father of Medicine'


  400 B.C.
• Hippocrates: 'Let thy food be thy medicine and thy medicine be thy food'
• Foods were often used as cosmetics or medicine in treatment of wounds
• Leonardo da Vinci


  1500's
• Leonardo da Vinci compared the process of metabolism in the body


  To the burning of a candle
• Dr. James Lind performed the first scientific experiment in nutrition


  1747
• Dr. James Lind became known as "Limeys"
• Antoine Lavoisier, "Father of Nutrition and Chemistry"


  1770
• Antoine Lavoisier discovered the actual process by which food is metabolized
• Antoine Lavoisier discovered that foods are composed primarily of four elements: carbon, nitrogen, hydrogen and oxygen


  Early 1800's
• Justus Liebig of Germany was the first to point out the chemical makeup of carbohydrates, fats and proteins


  1840
• Christiaan Eijkman, a Dutchman, observed that some of the natives in Java developed a disease called Beriberi


  1897
• Elmer V. McCollum discovered the first fat soluble vitamin, Vitamin A


  1912
• Dr. Casmir Funk was the first to coin the term "vitamins" as vital factors in the diet


  1912
• Edwin B. Hart discovered that trace amounts of copper are essential for iron absorption

  1925
• William Rose discovered the essential amino acids, the building blocks of protein


  1930
• The water soluble B and C vitamins were identified


  1940
• Francisco O. Santos is the "Father of Nutrition in the Philippines"
• National Nutrition Month - July - was based on Presidential Decree 491, or the Nutrition Act of the Philippines, signed on June 25, 1974
• The Nutrition Act of the Philippines was created to create greater awareness on the importance of nutrition among Filipinos
• Purpose of Nutrition


  To maintain life by allowing one to grow and be in a state of optimum health<|>Aids in resistance to illnesses<|>Provides energy
• Reasons why nutritional science is applied to nursing care


  • Recognition of the role of nutrition in preventing disease or illness needs within the framework of their cultural, economic and psychological situation and style
  • Awareness of the need in specified disease state to modify nutritional factors
• Classification of Nutrients by Function

  • Body building foods - Proteins
  • Mineral elements
  • Fats
  • Carbohydrates

  Regulators - Water

  • Vitamins
  • Mineral Elements
  • Carbohydrates, including fiber

  Energy giving foods - Fats

  • Carbohydrates (starches and sugars)
  • Proteins

  
• Classification of Nutrients by Chemical Properties

  Organic substances are those carbon-containing compounds

  Inorganic substances are those that do not contain carbon
• Classification of Nutrients by Essentiality

  Non essential – which is not vital to the body

  Essential – vital to the body as the body cannot synthesize like oxygen and water

  
• Classification of Nutrients by Concentration

  Macronutrients - Water, protein, fat and carbohydrates

  Micronutrients - Vitamins and minerals

  
• Diseases and conditions influenced by nutrition

  • Hypertension
  • Heart disease/high cholesterol
  • Osteoporosis
  • Certain cancers
• Recommended Dietary Allowance/RENI


  Nutrient intake levels sufficient to meet the needs of nearly all (97-98%) healthy individuals in a particular life stage and gender group

  
• Dietary Standards


  Guidelines designed to meet the needs of majority of healthy persons

  
• Types of Dietary Standards

  • Dietary Guidelines
  • Dietary Reference Intakes (DRIs)
  • Nutrient Intake Recommendations

  
• Food Pyramid


  It represented a hierarchical structure with different levels indicating various food groups

  
• 5 Major Food Groups

  • Bread, cereal, rice, pasta group = 6-11 servings/day
  • Vegetable groups = 3-5 servings/day
  • Fruit group = 2-4 servings/day
  • Milk, yogurt, and cheese group = 2-3 servings/day
  • Meat, poultry, fish, dry beans, eggs and nuts group = 2-3 servings/day
• Macronutrients


  Nutrients that the body requires in larger amounts. They provide energy & are essential for growth, metabolism, and etc.

  
• Micronutrients


  Nutrients required in smaller amounts, but they are crucial for various physiological functions, including metabolism, immune function, and bone health
• 10 Nutritional Guidelines for Filipinos

  • Eat a variety of foods everyday
  • Breast-feed infants exclusively from birth to 6 months, and then give appropriate foods while continuing breast-feeding
  • Maintain children's normal growth through proper diet and monitor their growth regularly
  • Consume fish, lean meat, poultry or dried beans
  • Eat more vegetables, fruits and root crops
  • Eat foods cooked in edible or cooking oil daily
  • Consume milk, milk products, or other calcium-rich foods such as small fish and dark green leafy vegetables
  • Use iodized salt, but avoid excessive intake of salty foods
  • Eat clean and safe foods
  • For a healthy lifestyle and good nutrition, exercise regularly, do not smoke, and avoid drinking alcoholic drinks