Lesson 1

• Health - extent to which an individual or group is able to realize aspirations and satisfy needs; It is the complete physical, mental and social well-being and not merely the absence of disease or infirmity
• Nutrients – are compounds in foods essential to life
• Food – is any substance consumed to provide nutritional support
• Nutrition - is the science that interprets the nutrients to maintenance, growth, reproduction, health; part of food that is used by our cells
• Nutrition - plays a critical role in human resource development since deficiencies in essential nutrients lead to malnutrition
• Antoine Lavoisier

  • “Father of Nutrition and Chemistry.”
  • concept of metabolism
• Carl von Voit

  • "father" of modern dietetics
• Abraham Maslow

  • postulated Hierarchy of Human Needs
• Hierarchy of Human Needs

  1. physiological
  2. safety
  3. love
  4. self-esteem
  5. self-actualization
• Virginia Henderson

  • identified fourteen (14) components of basic nursing needs
• Faye Glenn Abdellah

  • identified twenty one (21) key nursing problems
• Nutrition - sum of all the interactions between an organism and the food it consume; what the person eats
• Nutrients - Are organic or inorganic substances found in foods that are required for body functioning.
• Nutritive Value – the nutrient content of a specified amount of food
• Carbohydrates - provides energy
• Protein - builds muscle
• Fats and oils - store energy
• Vitamins - promote normal growth
• Minerals - support function of heart
• Water - regulates body functions
• Nutrients can be grouped into two categories: macronutrients and micronutrients
• Macronutrients - the main nutrients that make up the foods we eat.
• In Macronutrients, nutrients required in large amounts that provide the energy needed to maintain body
• Micronutrients are essential elements needed by life in small quantities; like water
• Carbohydrates

  • primary source of fuel for the brain and the rest of the body.
  • 50% - 70% of total energy requirement
  • composed mainly of sugars
  • Greek: saccharide
  • Found in plants
  • Organic Compound
  • Building Blocks: Monosaccharide
• Carbohydrates Digestion:

  • Salivary Amylase to small intestine to liver
  • 3-6 hrs after eating
• Classification of Carbohydrates

  • Monosaccharides – simplest form of sugar
  • Disaccharides – two sugar molecules
  • Complex Carbohydrates or Polysaccharides – contains many monosaccharides linked together.
• Classification of Monosaccharides

  Glucose

  • Physiologic sugar or blood sugar, dextrose
  • works for the body’s brain, nerve cells, RBC
  • Gluconeogenesis – a process where protein is converted to glucose
  • Ketosis – less available CHO for energy – more fats to be broken down
  • Sources: abundant in fruits, sweet corn, corn syrup
  • Lycopene – red
  • Carotene – orange, yellow
  • Anthocyanin – blue, violet
  • Cruciferae – green, white
• Classification of Monosaccharides

  Fructose

  • “Fruit sugar,” sweetest of all sugar; “levulose”
  • Sources: Ripe fruits and honey
• Classification of Monosaccharides

  Galactose

  • Not found in nature, not found in free foods
  • Lactose (milk sugar)
  • Galactosemia – infants born with an inability to metabolize galactose
• Classification of Disaccharides

  Sucrose

  • “Cane sugar,” “table sugar,” “beet sugar”
  • Sucrose = glucose + fructose
• Classification of Disaccharides

  Maltose

  • “Malt sugar”
  • digestion of starch
  • Maltose = glucose + glucose
• Classification of Disaccharides

  Lactose

  • “Milk sugar”
  • Least sweet among sugars
  • Lactose = glucose + galactose
• Classification of Complex Carbohydrates or Polysaccharides

  Starch

  • Storage form of carbohydrates in plants
  • Supply energy for a long period
  • Source: Cereal grain, rice, wheat
• Classification of Complex Carbohydrates or Polysaccharides

  Dextrin

  • Derived from dextrose (glucose)
  • is a low-molecular-weight carbohydrate produced from the hydrolysis of starches
  • Starch (dextrine) = maltose + 2 glucose units.
  • Is used in many glue products due to its adhesive qualities and safety.
  • used as a fiber supplement
• Classification of Complex Carbohydrates or Polysaccharides

  Glycogen

  • “Animal starch”
  • Storage form of CHO
  • Muscle glycogen supplies energy
  • Glycogenolysis - Liver glycogen is converted to glucose
  • Source: liver, oysters, muscle meat
  • glycogen storage disease - metabolic disorder caused by enzyme deficiencies affecting glycogen
  • Glycogen storage disease type I (GSD I) or von Gierke disease - most common of the glycogen storage disease
• Classification of Complex Carbohydrates or Polysaccharides

  Fibers

  • “Roughage” because the formed bulk of the diet
  • Act as a broom in our digestive tract
  • Requirement: 20-35 g/day
• FUNCTIONS OF CARBOHYDRATES

  • Chief source of energy, protein sparing
  • Supplies energy to the body
  • Takes part in building body tissues to some limited extent
  • Regulator of intestinal peristalsis and provider of bulk
• LACK OF CARBOHYDRATE RESULTS TO:

  • Underweight and/or rapid weight loss
  • General weakness
  • Poor physical performance
  • Fainting or collapse in severe deficiency
  • Hypoglycemia in acute carbohydrate energy
• EXCESSIVE CARBOHYDRATE MAY RESULT IN:

  • Dental caries
  • Obesity/overweight
  • Diabetes mellitus
  • Gas formation