Lesson 1 (Uploaded)

• Health


  The extent to which an individual or group is able to realize aspirations and satisfy needs and change or cope with environment. It is the complete physical, mental and social well-being and not merely the absence of disease or infirmity.
• Nursing


  A caring profession; practiced with an earnest concern for the art of care and science of health.
• Nutrition

  A professional primarily work with individual clients with an expert in food and nutrition, advises people how to live a more healthy lifestyle and achieve health-related goals. Nutritionists and dietitians develop a diet and exercise plan for individual.
• Nutrients


  Compounds in foods essential to life and health, providing us with energy, the building blocks for repair and growth and substances necessary to regulate chemical processes.
• Food


  Any substance consumed to provide nutritional support for an organism.
• Nutrition


  The science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. It is a part of food that is used by our cells and metabolized by the body to make all the contributions that our body needs. In humans, nutrition is mainly achieved through the process of putting foods into our mouths, chewing and swallowing it.
• A career in nutrition is ideal for those seeking to promote a balanced lifestyle and improve people's diets, while helping them to keep a healthy weight, boost their immune system, increase their energy levels, and reduce the risk of developing certain diseases.
• Good nutrition


  • An important part of leading a healthy lifestyle. Combined with physical activity, diet can help to reach and maintain a healthy weight, reduce the risk of chronic diseases, and promote the overall health. Good nutrition is one of the keys to a healthy life and can improve health by keeping a balanced diet.
• Good nutrition

  • Can help reducing the risk of some diseases, including heart disease, diabetes, stroke, some cancers, and osteoporosis. It reduces the high blood pressure and lowers high cholesterol. It can also improve the well-being, improve the ability to fight off illness and to improve the ability to recover from illness or injury.
• Nutrition plays a critical role in human resource development since deficiencies in essential nutrients lead to malnutrition, which affects an individual's mental and physical state, resulting in poor health and poor work performance. A well-nourished, healthy workforce is a precondition for sustainable development.
• The concept of metabolism, the transfer of food and oxygen into heat and water in the body, creating energy, was discovered by Antoine Lavoisier, the "Father of Nutrition and Chemistry".


  1770
• Carl von Voit


  Considered by many to be the "father" of modern dietetics.
• Abraham Maslow


  Postulated the Hierarchy of Basic Human Needs which consists of: 1. Physiologic Needs; 2. Safety and Security; 3. Love and belonging; 4. Self-Esteem Needs; 5. Self-Actualization Needs. He mentioned that under Physiologic needs nutrition is third and explains that physiologic needs must be filled up first before going to another level of human needs.
• Virginia Henderson


  Identified fourteen (14) components of basic nursing needs and postulated that the unique function of the nurse is to assist the clients, sick or well, in the performance of those activities contributing to health or its recovery.
• Faye Glenn Abdellah

  Identified twenty one (21) key nursing problems related to health needs of people that include nutrition.
• Nutrition


  The sum of all the interactions between an organism and the food it consumes.
• Nutrition


  What the person eats and how the body uses it.
• Nutrition


  • To maintain life by allowing one to grow and be in a state of optimum health.
• Calorie

  Carbohydrates - 4 calories per gram, Protein - 4 calories per gram, Fat - 9 calories per gram
• Nutrients


  Organic or inorganic substances found in foods that are required for body functioning.
• Nutritive Value - the nutrient content of a specified amount of food.
• NO FOOD provides all essential nutrients.
• Macronutrients


  Macro means big - big nutrients. Macronutrients are the main nutrients that make up the foods we eat. Nutrients required in large amounts that provide the energy needed to maintain body functions and carry out the activities of daily life.
• Micronutrients


  Essential elements needed by life in small quantities. Micronutrients, just like water do not provide energy, however, the body need adequate amount to ensure that all body cells function properly. Most of micronutrients are known to be essential nutrients meaning can only be obtained from the food in which we eat.
• Carbohydrates


  Considered as the primary source of fuel for the brain and the rest of the body. 50% - 70% of total energy requirement. 1 gram CHO = 4 calories upon complete hydrolysis. Has sugars (composed mainly of SUGARS). Organic compounds composed of carbon, hydrogen, and oxygen. Derived from the Greek word "saccharide" meaning starches and sugars. Chiefly found in plants and produced by the process of photosynthesis from H2O, CO2, and sun.
• Carbohydrates

  • It is an organic compound containing C, H, O, Derived from the Greek word saccharide meaning starches and sugars and chiefly found in plants. It is produced by the process of photosynthesis from - H2O, CO2 and sun. The Total Energy Requirement is ranging from 50% to 70% of body energy needs is from CHO. CHO has one (1) gram of CHO which is equivalent to 4 calories upon complete hydrolysis. The building blocks are called monosaccharide. The digestion begin in the mouth with salivary amylase released during the process of chewing and are absorbed across the membrane of the small intestine and transported to the liver distributed to the rest of the body. The absorption process begins around 3-6 hours after eating.
• Classification of Carbohydrates

  • Monosaccharides
  • Disaccharides
  • Complex Carbohydrates or Polysaccharides
• Monosaccharides


  Simplest form of sugar
• Monosaccharides

  • Glucose
  • Fructose
  • Galactose
• Glucose


  Physiologic sugar or blood sugar, dextrose, grape sugar - principal form used by the body. Moderately sweet sugar works for the body's brain, nerve cells, RBC. Stores last for only hours. Gluconeogenesis - a process where protein is converted to glucose. Ketosis - less available CHO for energy - more fats to be broken down - form ketone bodies. Sources: abundant in fruits, sweet corn, corn syrup. Lycopene - red. Carotene - orange, yellow. Anthocyanin - blue, violet. Cruciferae - green, white.
• Fructose


  "Fruit sugar," sweetest of all sugar; "levulose". Sources: Ripe fruits and honey.
• Galactose


  Not found in nature, not found in free foods. Produced from lactose (milk sugar) by digestion and is converted to glucose. Galactosemia - infants born with an inability to metabolize galactose.
• Disaccharides

  • Sucrose
  • Maltose
  • Lactose
• Sucrose

  "Cane sugar," "table sugar," "beet sugar". Sucrose = glucose + fructose.
• Maltose

  "Malt sugar". Derived from the digestion of starch. Maltose = glucose + glucose.
• Lactose

  "Milk sugar". Least sweet among sugars. Lactose = glucose + galactose. Source: milk and milk products.
• Complex Carbohydrates or Polysaccharides

  • Starch
  • Dextrin
  • Glycogen
  • Fibers
• Starch


  Storage form of carbohydrates in plants. Supply energy for a long period. Source: Cereal grain, rice, wheat.
• Dextrin

  Derived from dextrose (glucose). Dextrin is a low-molecular-weight carbohydrate produced from the hydrolysis of starches. An intermediate product of starch digestion plus acid with application of heat of 150-200°C. Starch (dextrine) = maltose + 2 glucose units. Dextrin is used in many glue products due to its adhesive qualities and safety. The indigestible form of dextrin is often used as a fiber supplement.
• Glycogen

  "Animal starch". Storage form of CHO in the body found in the liver and muscle. Muscle glycogen supplies energy directly to surrounding tissues during work and exercise. Liver glycogen is converted to glucose to be used in the body through the process called "glycogenolysis". Source: liver, oysters, muscle meat. A glycogen storage disease (GSD, also glycogenosis and dextrinosis) is a metabolic disorder caused by enzyme deficiencies affecting either glycogen synthesis, glycogen breakdown, or glycolysis (glucose breakdown), typically within muscles and/or liver cells. GSD has two classes of causes: Genetic and Acquired. Glycogen storage disease type I (GSD I) or von Gierke disease, is the most common of the glycogen storage disease. This genetic disease results from the deficiency of the enzyme, glucose-6-phosphatase, and has an incidence in the American population of approximately 1 in 50,000 to 100,000 births.