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LESSON-1-2.ppt
1. ELISA R. OCHOA NORTHERN MINDANAO
SCHOOL OF MIDWIFERY, INC.
702 San Jose St., Butuan City
SHOREA LYN C. AWA, RND
(Two Year Graduate in Midwifery)
INTRODUCTION
TO
NUTRITION
2. OUTLINE
Importance of nutrition throughout life
● Definition of Terms and its functions:
-Nutrition, Food, Nutrient,
Enzymes, Hormones, and
Malnutrition
• Basic Tools for Nutrition
-Guide to Good Nutrition
-Food Pyramid
-Pinggang Pinoy
16. FOOD
...is any substance taken into and assimilated by a
plant or an animal to keep it alive and enable it
to grow and repair tissue.
…is the general term for all matter that is taken
into the body for nourishment.
Webster’s New World
Dictionary 1994
… anything people eat that provides nourishment.
Sonia Yuson-De Leon, 1999
17. FOOD
“…means any substance, whether processed, semi
processed or raw, which is intended for human
consumption, and includes drink, chewing gum
and any substance which has been used in the
manufacture, preparation or treatment of ‘food’
but does not include cosmetics or tobacco or
substances used only as drugs.”
Codex Alimentarius
Food and Agriculture Organization
World Health Organization, Rome 2002
18. ● is the science of how the body uses
food that studies the interactions
between living organisms and food.
● Defined as the food, we eat, air we
breathe, water we drink,
supplements we ingest and all that
we do that literally “feeds” or
nourishes the body for its own health
benefits
NUTRITION
19. HORMONES
-are organic substances produced by
special cells of the body which are
discharged into the blood to be
circulated and brought to specific organs
or tissues that are remote from the
source or point of manufacture.
20.
21. NUTRIENTS
● Nutrients are the compounds in
food that provide us with energy
that facilitates repair and growth
and helps to carry out different life
processes
23. ENZYMES
Etymology: Gk.
● “en” meaning “in”
● “zyme” meaning “yeast”
● Organic catalyst that are protein in nature and are
produced by living cells.
● A catalyst hastens chemical reactions without itself
undergoing change.
● A biocatalyst like enzymes are responsible for most
chemical reactions in the body.
27. MALNUTRITION
A state of disease caused
by:
• sustained deficiency
• excess or imbalance of the
supply of calories, nutrients
or both that are available
for use in the body
28. FORMS OF MALNUTRITION
1.Undernutrition
• pathological state resulting from
the consumption of inadequate
quantity of food over extended
period of time.
• e.g.
• marasmus
• kwashiorkor
• chronic energy deficiency
(CED)
30. TYPES OF UNDERNUTRITION
B. Stunting
• child’s height is less than expected for
their age
• child has not grown to his/her
potential
• chronic undernutrition or inadequate
food to promote growth for a long
period of time, frequent illnesses or
long duration of illnesses at some
point in the past
• underheight-for-age
31. TYPES OF UNDERNUTRITION
C. Wasting
• child’s weight is less than
expected for their height
• due to acute food deprivation
or presence of illness such as
infection, or a combination of
food shortage and illness in
the immediate past
32. D. Kwashiorkor
• results from a diet grossly
deficient in protein
• “sickness of the older child when
the next baby is born”
• occurs after breastfeeding stops
and child is weaned into a
starchy diet
TYPES OF UNDERNUTRITION
33. • results from a diet severely lacking
in calories (low in CHO, CHON,
Fats)
• comes from a Greek word meaning
“wasting”
• characterized by wizened of man’s
face or “monkey face”
• due to inadequate breastfeeding or
improper (diluted) milk formula
E. Marasmus
TYPES OF UNDERNUTRITION
34. TYPES OF UNDERNUTRITION
F. Chronic energy deficiency (CED)
• long-standing intake of a diet that is
inadequate in energy to sustain optimal
growth and physical activity
• manifested in children by generalised
undernutrition, poor growth, stunting and
underweight
• usually used to describe adults - thinness and
low physical performance and work capacity
35. TYPES OF UNDERNUTRITION
G. Moderate acute malnutrition
(MAM)
• weight of children under 5 years is
between 70% and 80% of the
median weight-for-height or
between -3 and -2 z-scores of
weight-for-height
36. TYPES OF UNDERNUTRITION
H. Severe acute
malnutrition (SAM)
• weight of children under
5 years is less than
70% of the median
weight-for-height or less
than -3 z-scores of
weight-for-height
37. TYPES OF UNDERNUTRITION
I. Global acute malnutrition (GAM)
• term used to include all malnourished children
whether they have moderate or severe wasting or
edema, or some combinations of these conditions
• weight-for-height rations that are less than -2
standard deviation below the mean
• less than 80% of median weight-for-height
• presence of nutritional edema
38. FORMS OF MALNUTRITION
2. Specific Deficiency
• pathological state resulting from a relative
or absolute lack of individual nutrients
• e.g.
• Vitamin A deficiency
• Iron Deficiency Anemia
39. FORMS OF MALNUTRITION
3. Overnutrition
• pathological state resulting from
the consumption of excessive
quantity of food and hence a
caloric excess over the
extended period of time
• e.g.
• overweight
• obesity
40. FORMS OF MALNUTRITION
3. Overnutrition cont…
• Other factors:
• Lifestyle factors: smoking,
alcohol abuse
• increasing affluence of
certain sectors which
facilitates the changes in
lifestyle
• changes in demographic
structure
• genetics
41. FORMS OF MALNUTRITION
4. Imbalance
• pathological state
resulting from
disproportion among
essential nutrients with
or without absolute
deficiency of any
nutrient
• e.g.
• amino acid
imbalance
Six Essential Nutrients
1. Carbohydrates
2. Protein
3. Fat
4. Vitamins
5. Minerals
6. Water
42. FORMS OF MALNUTRITION
5. Toxicity
• excessive intakes of certain
nutrients which causes toxic
effects
e.g. Vitamin A toxicity
Symptoms include:
• visual changes
• bone pain
• skin changes
• Chronic toxicity can
lead to liver damage
and increased
pressure on the brain
43. CONSEQUENCES OF UNDERNUTRITION (NNC, 2005)
Early Death
Infection
Weak Resistance
Inability to
concentrate in
school
Malnourished
children
School dropout
Poverty
Low Productivity
Lack skill/low literacy
Under/unemployed
malnourished adults
UMBLERO - PHN v. 2016
46. HEALTHY DIET (Food and Agriculture
Organization)
● includes variety of foods from different food groups
● meets individual needs for calories and nutrients
● safe, no risk from toxins, bacteria, mold or chemicals
● enjoyable and culturally acceptable
● available and sufficient each day and all year round
47. HEALTHY DIET (World Health Organization)
● Emphasizes vegetables, fruits, whole grains, root
crops, fat-free/low fat milk, lean meats, poultry,
fish, eggs, beans and nuts
● low in saturated fats, trans fats, cholesterol,
sodium and added sugars
48. UNHEALTHY DIET
● Low in fruits and vegetables
● High in sodium
● High in trans fatty acids and
saturated fats
● High in free sugars
56. 10 Kumainments
1. Kumain ng iba’t-ibang
pagkain.
2. Sa unang 6 months ni baby
breastfeeding lamang; mula
6 months, bigyan din siya
ng ibang angkop na
pagkain.
56
57. 10 Kumainments
3. Kumain ng gulay at prutas
araw-araw.
4. Kumain ng isda, karne at
ibang pagkaing may
protina.
57
58. 10 Kumainments
5. Uminom ng gatas; kumain
ng pagkaing mayaman sa
calcium.
6. Tiyaking malinis at ligtas
ang ating pagkain at
tubig.
7. Gumamit ng iodized salt.
58
59. 10 Kumainments
8. Hinay-hinay sa maaalat,
mamantika at matatamis.
9. Panatilihin ang tamang
timbang.
10.Maging aktibo. Iwasan ang
alak; huwag manigarilyo.
59
60. Filipino Food Guides
60
1940 1950 1960 1970 1980 1990 2000 2010
2020
1948
Basic Six
1974
Your Guide to
Good Nutrition
1996
FNRI Food
Guide
Pyramid
2005
Daily
Nutritional
Guide
Pyramid
2014
Pinggang
Pinoy
Slide courtesy of the FNRI-DOST.
62. • easy-to-understand
• uses a familiar food
plate model to convey
right food group
proportions
• per-meal basis to
meet energy and
nutrient needs of
Filipino adults
Pinggang Pinoy
Healthy Food Plate for Filipino Adults
62
According to the Food and Agriculture Organization (FAO), a healthy diet:
includes a variety of foods from different food groups;
meets the individual needs for calories and nutrients;
is safe, with no risk from toxins, mold or chemicals;
is enjoyable and culturally acceptable; and
is available and sufficient each day and all year round.
According to World Health Organization (WHO), a healthy diet emphasizes fruits, vegetables, whole grains, root crops, fat-free or low fat milk, lean meats, poultry, fish, egg, beans and nuts. It is also low in saturated fats, trans fats, cholesterol, sodium and added sugars.
An unhealthy diet is composed of foods that are energy-dense yet nutrient poor and are high in saturated fats, trans fats, refined carbohydrates or sodium. A diet low in fruits and vegetables or fiber is also characteristic of an unhealthy diet. An unhealthy diet leads to poor nutrition and is one of the major risk factors for a range of chronic diseases, including cardiovascular diseases, certain cancers, diabetes and other conditions linked to obesity.
A healthy diet is also consistent with the following principles of nutrition:
Balance - refers to consuming foods from different food groups in proportion to each other
Variety - refers to eating different kinds of food from the different food groups every day
Moderation- refers to eating the right proportions of food, that is, not consuming too much or too little as compared with what your body needs.
A healthy diet also provides just enough amounts of energy needed for one’s daily activities without going beyond one’s caloric needs so as to maintain a healthy body weight.
Fad diets are popular yet unhealthy diet plans that promise quick results in terms of weight loss, which is greater than the healthy weight loss of 1-2 lbs. per week. These diets are not balanced, do not offer a variety of food and are inadequate in energy and nutrients to support one's daily needs. These involve eating a restrictive amount and/or kind of foods and are often unsustainable since the tendency of people undergoing such diets is to get fed up with the diet and start overeating, often choosing unhealthy foods. Fad diets are often tempting due to testimonials or claims of immediate weight loss. However, these can have great nutritional and health risks.
.
The Ten Kumainments messages.
The human body needs more than 40 nutrients for good health and no single foods can provide all the nutrients needed by the body. So it is very important to eat a variety of foods from all different food groups to supply the needed nutrients in proper amount and balance. Kaya naman, sinasabi sa Kumainment No. 1: Kumain ng iba’t ibang pagkain.
Studies have shown that the first two years or first 1000 days of a child’s life are vital as giving him best nutrition during this period reduces the risk of dying and developing of NCDs. And what is the best for him during this time? Infants should be breastfed exclusively for the first 6 months of life and the give appropriate complementary foods while continuing breastfeeding for 2 years and beyond for optimum growth and development. In short: Kumainment No. 2 states: Sa unang 6 months ni baby breastfeeding lamang; mula 6 months, bigyan din siya ng bang angkop na pagkain.
The Ten Kumainments messages.
Fruits and vegetables are important particularly to get essential nutrients such as vitamins, minerals and fiber for the regulation of body processes. We need to eat 5 servings of fruits and vegetables everyday. And so Kumainment No. 3 reminds us na.. Kumain ng gulay at prutas araw-araw.
Kumain ng isda, karne at ibang pagkaing may protina. Ito ang Kumainment No.4. Protein-rich foods including fish, lean meat, poultry, egg, dried beans or nuts are important of a healthy diet because protein is needed for the growth and repair of body tissues.
The Ten Kumainments messages.
For a healthy bones and teeth we need calcium rich-foods such as milk, milk products, small fish and shellfish. As in Kumainment No. 5 states: Uminom ng gatas; kumain ng pagkaing mayaman sa calcium.
Kumainment No. 6 Tiyaking malinis at ligtas ang ating pagkain at tubig. Only reminds us for the importance of access to safe drinking water and to keep our food free from pests and other contaminants to avoid water-borne diseases like cholera and other diarrheal disease.
Iodine Deficiency Disorders such as brain damage, physical and mental retardation and goiter is preventable. Ang kailangan ay gumamit ng iodized salt.
The Ten Kumainments messages.
Excessive intake of sodium has been linked to high blood pressure particularly in susceptible individuals. And high blood pressure increases the risk of heart disease and stroke. Kaya Hinay-hinay sa maaalat, mamantika at matatamis.
Obesity has been proven to be one of the risk factors of NCDs so attain normal body weight proper diet and moderate physical activity is needed to maintain good health. In tagalog: Panatilihin ang tamang timbang.
Last reminder, to avoid NCDs: Maging aktibo. Iwasan ang alak; huwag manigarilyo.
The Daily Nutritional Guide Pyramid for Filipinos is a pictorial guide educating consumers on the proper amounts of servings to be consumed per day, emphasizing on the principle of eating a variety of foods. This guide shows foods to be eaten the most to the foods to be eaten the least, starting from the base of the pyramid to its peak. The peak of the pyramid includes fats, oils, sugar and sweets, which should be eaten least. The second layer includes sources of protein such as fish, meats, poultry milk and cheese. The third layer of the pyramid includes fruits and vegetables. The fourth layer comprises food to be consumed in bulk, including rice and other sources of carbohydrates such as corn, root crops, noodles and bread. Water and advises on healthy lifestyle are added below the fourth layer in order to emphasize their importance as well. Several guides were made for different age groups and life stage, namely toddlers, kids (7-12 years old), teens, (13-19 years old), adults (20-39 years old), elderly, pregnant and lactating.
A usual question when in comes to diet is “how much should I eat?” Pinggang Pinoy serves as an easy-to-understand food guide that uses a familiar food plate model to convey the right food group proportions on a per-meal basis to meet the energy and nutrient needs of Filipino adults or 19 years old and above.
Description of the New Food Guide
1. Pinggang Pinoy shows 4 portions:
-the fruit portion of the plate is represented by banana which should make up about 17% of the plate
-the vegetable portion is represented by malunggay which is about 33%
-the rice and alternatives is represented by a cup of cooked rice also 33%
-the meat portion is represented by fish, 17%
2. The three food groups GO, GROW and GLOW is shown around the rim of the plate
3. The glass is three-fourth filled with water
4. The placemat- the banig design is a traditional hand-woven product of the country
In addition, the equivalent portion sizes per meal are enumerated for the reference.
When we translate the Pinggang Pinoy icon into an actual meal, the meal for breakfast, lunch and dinner should look like this.
Eating nutritious AM and PM Snack, is also important in order to achieve the right amount of calories and nutrients per day. Drinking 8 glasses of water is also recommended per day as part of a healthy diet.
Pinggang Pinoy is a visual tool developed by FNRI-DOST that serves as a guide for Filipinos in determining the right amount of food to be consumed per meal in order to help Filipinos acquire healthy eating habits needed to attain optimum nutrition. This food guide uses a food plate model and shows the recommended proportion by food group (Go, Grow and Glow) in every meal. By merely looking at the plate, one will observe that half of the plate represents Glow foods consisting of fruits and vegetables; one sixth of the plate shows proportion for Grow foods such as meats, eggs, poultry, fish, beans and legumes; and one third of the plate shows Go foods like rice, corn, bread, oatmeal, bread and root crops. A glass of water could be seen beside the plate to emphasize the importance of adequate hydration. Since individual's energy and nutrient needs vary based on several factors such as age and sex, Pinggang Pinoy food guides for different population and physiologic groups were developed, including food guides for children, adolescents, adults, elderly, as well as for pregnant and lactating women.
