This document defines key concepts in nutrition science including nutrients, food, and nutrition status. It outlines that nutrients are chemical substances needed by the body to provide energy, build tissues, and regulate life processes. Nutrients can be essential, which must be obtained through diet, or nonessential, which the body can synthesize. Foods provide nutrients and serve to nourish the body. Nutrition status reflects the body's state based on nutrient consumption and utilization. Malnutrition occurs from excess or deficient nutrient intake. The document also provides methods for estimating basal energy needs and determining desirable body weight.
1. NUTRITION
The science of food, the nutrient and other substances therein, their action, interaction and
balance in relation to health and disease, and the process by which the organism ingest,
digest, absorbs, transports, utilizes and excretes food substances (Food and Nutrition Counsil, The American
Medical Association cited in Lagua and Claudio,2004)
A broader definition INCLUDES the social, economic, cultural and psychological implication
of food and eating (Whitney, Cataldo and Rolfes, 2002)
NUTRIENTS
Chemical substances needed by the body for one or more of the ff. functions: to provide heat or energy, to build
and repair muscle tissues and to regulate life processes. (Lagua and Claudio,2004)
ESSENTIAL NUTRIENTS
Substances required for normal growth and health that the body cannot generally produce or produce in
sufficient amounts thus, must be obtain in the diet
2. NONESSENTIAL NUTRIENTS
Substances required for normal growth and health that the body can manufacture in sufficient
quantities from other components of the diet. A dietary source of nonessential nutrients is required
FOODS
Products derived from plants and animals that when taken into the body, serves to nourish, build and repair
tissues; supply energy; regulate body processes
BIOAVAILABILITY
Amount of nutrient consume that is available for absorption and used by the body
CALORIE
Unit of measure used to express the amount of energy produced by the foods in the form of
heat. The calories used in nutrition is the large “Calorie”, or the “kilocalorie” (kcal)
Kilojoule (kJ) :
1 kcal= 4.2 (4.184) kJ
3.
4. EMPTY-CALORIE FOODS
Foods that provide an excess of calories inn relation to nutrients.
“Caloric-Dense Food”
HIGH IN: Calories, Sodium, Sugar, saturated fats
NUTRIENT-DENSE FOODS
Foods that contain relatively high amounts of nutrients compared to their calorie value.
HIGH IN: Essential Amino Acids, Essential Fatty Acids, Vitamins, Mineral, fiber and antioxidants
5. NUTRITIONAL
STATUS
Stare of the body as a
result of consumption and
utilization of nutrients in
the body.
To determine Nut. Status:
Clinical Observations,
Biochemical analysis,
anthropometric
measurements and
dietary studies
6. HEALTH
State of physical, mental and emotionl well-bing and not merely freedom from disease or which absenxe of any
ailment.
MALNUTRITION
Any condition caused by excess or deficient food energy or nutrient intake or by an imbalance of nutritients
OVERNUTRITION- Excess energy or nutrient intake
UNDERNUTRTION- deficient energy or nutrient intake
7.
8. KEY CONCEPTS IN NUTRITION
Concept # 1 “Food is a basic need of humans”.
Food Security- access at all times to a sufficient supply of safe, nutritious foods.
Food insecurity- limited or uncertain availability of safe, nutritious foods. – can
lead to poor health, increase risk to certain diseases and lowered academix
achievement in children
Food terrorism- food can be a potential weapon of bioterrorism
e.g. food and water can be used to intentionally spread illness
toxic substances (botulism toxin, ricin, radioactive particles, microorganisms
such as salmonella, E.coli, etc
9.
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18. BASAL NEEDS
Male: 1kcal per kg DBW/HOUR
Female: 0.9kcal per kg DBW/HOUR
Ex:
Basal need ___x ____kg(DBW) X 24 = _____ Kcal
19.
20. Energy requirement (above basal)
Bed rest 10%
Sedentary 30%
Light Activity 50%
Moderate Activity 75%
Severely Active 100%
Energy requirement Krausse Method
Bed rest 27.5%
Sedentary 30%
Light Activity 35%
Moderate Activity 40%
Severely Active 45%
Energy requirement NDAP Method
MALE FEMALE
Bed rest 35 30
Light 40 35
Moderate 45 40
Heavy 50
Pregnant women: TER/day= normal
equirement +300kcal
Lactating women:
TER/day: TER/day +500
21. Distribution of Total Energy
Requirement
CARBOHYDRATE: 50-70%
PROTEIN:
Infant, children, adolescents 10%
Adults: 10-12%
FATS:
Normal adults, mod active: 20-25%
Children adolescent, very active: 30-35%
NPC
(NON-PROTEIN CALORIE)
Infants: 1.5g/kg body wt
Children: 2.0 g/kg body wt
Adolescent: 1.3g/kg body wt
Adults:0.8- 1.1g/kg body wt
Sick Adults: 1.2-2.0g/kg body wt.
Children: varies
Pregnant: additional 30g
Lactation: additional 20g
Renal: 0.6-0.8g /kg body wt (pre-dialysis) , 1.2-1.7g /kg body wt (dialysis)
Total calorie requirement: 2,100 (CHO
60%-CHON10%-FATS-30%)—should be 100%
2,100 kcal- CHO 315g- CHON 53g- FAT 70g
2,100 X 60% (.60)-----------1,260kcal
2,100 X 10% (.10)--------- 212 kcal
2,100 x30% (.30)----------630 kcal
2,102
NPC: wt. 80kgs. > 80kg body wt x 1.1g protein per kg
body wt= 88g CHON
2,100 kcal – CHO262g,-CHON 88g, FAT 78g
88gx4=352_kcal
2,100 TCR – 352 kcal from CHON= 1,748 kcal
1748 kcal=
Cho:50% or 60% or 70%
Fat: 50% or 40% or 30%
22.
23. ESTIMATING THE DESIRABLE BODY WEIGHT (DBW)
1. Infants
DBW(gms)= Birth wt (gms) + (age in months x 600)
**if birth wt is not known, use 3000gms
Ex. 4mos old infant
DBW= 3000 + (4x600)
=3000 + 2400
=5400gms or 5.4kg
7 to 12 mos
DBW(gms)= Birth wt (gms) + (age in months x 500)
**if birth wt is not known, use 3000gms
Ex. 8mos old infant
DBW= 3000 + (8x500)
=3000 + 4000
=7000gms or 7kg
2. Children
DBW(kg)= (age in yrs x2kg) +8(kg)
Ex. 7 yrs old
DBW(kg)= (7x2) +8
=14 +8
DBW=22kg
+2KG EVERY YEAR
3. Adults
BMI = kg/m2
Ex. 50kg HT: 5’3” (160.02cm or 1.60m)
BMI 19.5
