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‫حسين‬ ‫محسن‬ ‫زهراء‬ Third Stage
Nutrition and
Therapeutic Nutrition
Lecture : 1
Overview of Nutrition
➢ Nutrition : the result of those processes whereby the body takes in and
uses food for growth, development, and the maintenance of health .
➢ Nutrient : a chemical substance obtained from food and needed by the
body for growth, maintenance, or repair of tissues
➢ Food: any substance taken into the body that will help to meet the body’s
needs for energy, maintenance, and growth
➢ Diet : refers to whatever you eat and drink each day. Thus it includes the
normal diet you consume and the diet people consume in groups
➢ Optimum nutrition : the state of receiving and utilizing essential
nutrients to maintain health and well-being at the highest possible level
➢ Malnutrition : means an undesirable kind of nutrition leading to ill health.
It results from a lack, excess or imbalance of nutrients in the diet.
➢ Over nutrition : an excessive intake of one or more nutrients, frequently
referring to nutrients providing energy.
➢ Undernutrition : is a state of an insufficient supply of essential nutrients
or a deficiency of one or more nutrients, including nutrients providing
energy.
➢ Health: the state of complete physical, mental, and social wellbeing; not
merely the absence of disease and infirmity.

2. ➢ Nutritional status One’s physical condition as determined by the diet or
condition of the body as it relates to the consumption and utilization of
food.
➢ Good nutritional status the intake of a balanced diet containing all the
essential nutrients to meet the body’s requirements for energy,
Maintenance and growth .
➢ Poor nutritional status an inadequate intake (or utilization) of nutrients
to meet the body’s requirements for energy, maintenance, and growth.
➢ Kilocalorie (kcalorie, kcal) technically correct term for unit of energy in
nutrition, equal to the amount of heat required to raise the temperature of
1 kg of water 1°C.
Therapeutic Nutrition
➢ Therapeutic nutrition is based on the modification of the nutrients or other
aspects of a normal diet to meet a person’s nutritional needs during an
illness. This is accomplished by modifying one or more of the following
aspects of the diet:
➢ Basic nutrient(s)
➢ Caloric contribution
➢ Texture or consistency
➢ Seasonings

3. Factors Affecting Nutrition
1. Development
2. Gender
3. Beliefs about food
4. Personal Preferences
5. Religious practices
6. Lifestyle
7. Economics
8. Medication and Therapy
9. Health
10.psychological Factors
The role of diet in healthy status
Nutritious three general functions in the body, as follows
1.they provide energy
2.They build and repair body tissues and structures.
3.They regulate all the metabolic processes that maintainhomeostasis
&support life.
There are two main types of nutrients are:
1- Macronutrients 2- Micronutrients:
There are three main categories of macronutrients include :
a-Carbohydrate b- Protein and c- Fats.
The three types of micronutrients are : a- Vitamins and b- Minerals and c-Water

4. Figure 1-1 Good Nutrition shows in the happy faces of these children
Figure 1-2 The poor-quality hair, mottled complexion, dull expression,
spindly arms and legs, and bloated abdomen of this baby girl exemplify many
signs of malnutrition .

5. Clinical signs of good nutritional status
1. Shiny hair
2. Bright , clear eyes
3. Pink ,firm gums and well development
teeth.
4. Firm well-development muscles and bone structure
5.Normal weight for height.

6. Calories per gram:
Protein 1 Gram = 4 calories
Carbohydrates 1 Gram = 4 calories
Fat 1Gram = 9 calories

7. Metabolism
metabolism refers to all the chemical processes going on continuously inside your body
that allow life and normal functioning (maintaining normal functioning in the body is
called homeostasis).
these processes include those that break down nutrients from our food, and those that
build and repair our body
Two Processes Of Metabolism
your metabolism has two parts, which are carefully regulated by the body to make sure
they remain in balance. they are:
• Catabolism – the breakdown of food components (such as carbohydrates, proteins and
fats) into their simpler forms, which can then be used to create energy and provide the
basic building blocks needed for growth and repair
• Anabolism – the part of metabolism in which our body is built or repaired. Anabolism
requires energy that ultimately comes from our food. when we eat more than we need for
daily anabolism, the excess nutrients are typically stored in our body as fat.
Basal Metabolic Rate (BMR) :
the BMR refers to the amount of energy your body needs to maintain homeostasis.
definition: basal metabolic rate (BMR) is the number of calories your body burns at rest
to maintain normal body functions. it is the amount of calories per day your body burns,
regardless of exercise. it changes with age, weight, height, gender, diet and exercise
habits.
Influences on BMR :
your BMR is influenced by multiple factors working in combination,
including:
• body size – larger adult bodies have more metabolizing tissue and a larger
BMR
• age – metabolism slows with age due to loss of
muscle tissue, but also due to hormonal and
neurological changes.
growth – infants and children have higher energy demands per unit of body
weight due to the energy demands of growth and the extra energy
• gender – generally, men have faster metabolisms than women because they
tend to be larger
• hormonal and nervous controls – BMR is controlled by the nervous and
hormonal systems. hormonal imbalances can influence how quickly or slowly
the body burns kilojoules

8. • environmental temperature – if temperature is very low or very high, the
body has to work harder to maintain its normal body temperature, which
increases the BMR
• infection or illness – BMR increases because the body has to work harder to
build new tissues and to create an immune response
• amount of physical activity – hard-working muscles need plenty of
energy to burn. Regular exercise increases muscle mass and teaches the body
to burn kilojoules at a faster rate ,even when at rest.
• drugs – some drugs, like caffeine or nicotine, can
increase the BMR.

9. Carbohydrates
Carbohydrates are composed of carbon, hydrogen, and oxygen.
Sugars, starches, and fiber are the main forms in which
carbohydrates occur in food. Starches and sugars are the major
source of body energy. They are the cheapest and most easily used
form of fuel for the body. Although most carbohydrates occur in
plant foods, a few are of animal origin. Carbohydrates are also good
sources of fiber.

10. Classification
Monosaccharides are the simplest form of carbohydrates. They are
sweet, require no digestion, and can be absorbed directly into the
blood stream from the small intestine. Monosaccharides with five
carbons (C5H10O5) are used in compounds such as genetic
molecules (RNA) and high-energy molecules (ATP). They include
❖ Glucose also called dextrose, is the form of carbohydrate to
which all other forms are converted for eventual metabolism.
❖ Fructose also called levulose or fruit sugar, is found with glucose
in many fruits and in honey. It is the sweetest of all the
monosaccharides.
❖ Galactose is a product of the digestion of milk. It is not found
naturally.
Disaccharides are pairs of the three sugars just discussed. They are
sweet and must be changed to simple sugars by hydrolysis before
they can be absorbed. Disaccharides include:
❖ Sucrose is composed of glucose and fructose. It is the form of
carbohydrate present in granulated, powdered, and brown sugar
and in molasses.
❖ Maltose is a disaccharide that is an intermediary product in the
hydrolysis of starch. It is produced by enzyme action during the
digestion of starch in the body.
❖ Lactose is the sugar found in milk. It is distinct from most other
sugars because it is not found in plants. It helps the body absorb
calcium. Lactose is less sweet than monosaccharides or other
disaccharides.