Nutrition Lec Handout 1 Topic 1 2020-21 1ST Sem

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NCM 105 Nutrition and Diet Therapy

Lecture Handout Compilation
September 2020
COURSE TITLE: Nutrition and Diet Therapy
COURSE CODE: NCM 105
COURSE DESCRIPTION:
This course deals with the study of food in relation to health and illness. It covers
nutrients and other substances and their action, interaction and balance in relation to
health and diseases and the process by which the human body ingests, digests,
absorbs, transports, utilizes, and excrete food substances. It also focuses on the
therapeutic and food service aspects of the delivery of nutritional services in hospitals
and other healthcare institutions. The learners are expected to develop the
competencies in appropriate meal planning and education to a given client.
PRE-REQUISITE: Biochemistry, NCM 101, NCM 102, NCM 103
COURSE OBJECTIVES:
At the end of this course, the students should be able to:
1. Apply knowledge of physical, social, natural and health sciences and humanities
in nutrition and diet therapy;
2. Provide safe, appropriate, and holistic care to individuals, families, population
group, and community utilizing the nutrition care process;
3. Apply guidelines and principles of evidence-based practice in nutrition and diet
therapy;
4. Practice nursing in accordance with existing laws, legal, ethical, and moral
principles related to nutrition and diet therapy;
5. Work effectively in collaboration with inter-, intra-, and multi-disciplinary and multi-
cultural teams in providing nutritional care
COURSE CONTENT:
Lecture Handout 1: Nutrition and Nutrient Classification/Functions, Dietary Tools/

Guidelines
Lecture Handout 2: Nutrition Care Process, Intervention, and Application in
Different Stages of Life
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September 2020
Lecture Handout 3: Dietary Modifications, Nutrition Therapy in Different Diseases
Lecture Handout 1
Lecture Handout Title: Nutrition and Nutrient Classification/Functions,

Dietary Tools/Guidelines
Overview:
This module covers topics on the definition and introduction of nutrition. This
discussion also includes nutrient classification with specific functions which aim to give
an understanding on how important is nutrition to everyone’s life. It also covers basic
tools, guidelines of nutrition which give the realization of each one’s responsibility in
meeting standards/limitations in order to achieve and maintain optimum nutrition.
Lecture Handout Objectives:
→Determine importance of nutrition to one’s life.

→Analyze the role of each individual in the attainment of optimum nutrition
→Adapt/apply nutrition knowledge in helping one’s self and others in achieving and
maintaining good nutritional status
Coverage:
A. Topic 1 (Week 1): Introduction of Nutrition, Definition of Terms

B. Topic 2 (Week 2): Classification of Nutrients: Macronutrients
C. Topic 3 (Week 3): Micronutrients Classification (Vitamins)
D. Topic 4 (Week 4): Minerals (Major Minerals and Trace Minerals)
E. Topic 5 (Week 5): Nutrition Tools, Guidelines

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September 2020
Topic 1
Topic Title: Introduction of Nutrition, Definition of Terms
Introduction:
Where do we get nutrition? Of course, the answer is FOOD. When we put a food in
the mouth, Nutrition starts. Eating is not an end in satisfying one’s hungry stomach
but a means to an end in reaching the optimum nutrition needed by our body for the
maintenance of life and support growth. This is only made possible from the nutrients
in the food that we are eating, on how responsible we are in providing our body with
nutritious foods, which, serves to mediate in reaching the ultimate goal of life→a
healthy life worth-living.
The right kind and amount of food eaten at the right time is the foundation for good
nutritional status. An individual should religiously follow it in order to attain and
maintain proper nutrition. Nutrition does not only deal with the quality and quantity of
foods which should be consumed daily. Nutrition also deals with the physiologic needs
of the body in terms of specific nutrients, the ways and means of supplying these
nutrients through adequate diets, and the effects of failure to meet nutrient needs, also
the occurrence of diseases.
Thus, one should be aware that nutrition necessitates the ingestion of nutrients from
natural, nutritious food sources.
In addition, Nutrition must be concerned with certain social, economy, cultural and
physical implications of food and eating.
Topic Objectives:
→Understand the definition of nutrition and its importance and applications to one’s
life
→Identify the terms significant/related with nutrition and determine the usages for
good nutrition
→Apply the collaborative significance of each facet of nutrition in the maintenance of
good health

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September 2020
Topic Contents
NUTRITION and DIETETICS with DIET THERAPY
Nutrition: the science/study of food and how the body utilizes it. Quantity and quality
of food are not just its focus but also receiving and utilizing processes for body’s growth
and the different body functions maintenance. [1]
Nutrition: the process of nourishing or being nourished particularly the overall

processes by which an individual ingests and makes use of food substances essential
for nutrition of humans. [3]
Nutrition is a crucial part of health and development. Healthier nutrition is related to

boost infant, child and motherly health, well-built immune systems, secured pregnancy
and childbirth, safe of non-communicable diseases (such as diabetes and
cardiovascular disease), and long life. [4]
Nutrition, the incorporation/metabolism by living organisms of food materials that

allow them to grow, maintain themselves, and reproduce. [5]
Nutrition is the study of food nutrients, how the body utilizes them, and the relationship
between diet, health, and disease. [6]
Basic function of Nutrition→is to maintain life by allowing a person to grow and be

in a state of health.
Why is nutrition important? [23]
“You are what you eat”, a famous caption goes. A healthy diet consists of a well-
balanced diet composed of important nutrients in right proportion. It avoids malnutrition
and diseases like obesity, diabetes, heart diseases, cancer & stroke, etc.
Food that we eat acts as a fuel to the body.
Food also provide essential nutrients which further act as: [26]
1.) Energy-provider foods – Carbohydrates, Fats→Energy is essential for the

constantly voluntary & involuntary activities of the body.

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September 2020
2.) Body-building foods – Proteins, Minerals→Muscles, bones & organs are built up
and maintained by the protein supplied by the food. Minerals: like iron,
phosphorous→affect the formation of the blood – skeleton tissue (bones).
3.) Protective foods – Vitamins, Minerals→important for safeguarding the body

against diseases.
4.) Regulatory-foods – Water, Roughage→Water is needed for the regulation of body

processes: such as digestion, excretion, maintenance of the body temperature and
the electrolyte balance.
Roughage helps normal body movements.
Important Nutrients required by the body:

Carbohydrates; Proteins; Fats; Vitamins and Minerals; Water; Roughage
What to eat and what not to? [26]

It is very important for us to be aware on what to be eaten and what to do away with.
The plate has to be wholesome and balanced and needs to include the right
ingredients to supply you the right nutrition that you needed to attain good health.
Why is Nutrition applied to Nurses? [1]
Note: Reasons why nutrition science is applied to nursing care:
1. The role of nutrition in the prevention of diseases/sicknesses or illnesses→as a

realization, as well as recognition
2. The attainment of good nutritional status (NS) or nutriture particularly nutritional

needs and limitations considering different foundation (cultural, economic, and
psychological aspects and styles)→serves as a dedication and concern for food
pattern adaptation of individuals
3. The application of diet modification (therapeutic diet) dependent on physician’s

prescription based on patient’s condition, complication, and development→leads to
knowledge and nutrition education

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September 2020
Dietetics: the administration of the study/science of nutrition to the humans in the

state of health and disease. [7]
The dietitian is an individual who works in a hospital, providing nutritious meals to

patients (with home economists as the earliest dietitians). The dietitian is proven as
specialized in planning and evaluation of patients’ nutritional care for those who are
sick needing therapeutic dietary regimens (diet modifications), also for the healthy
ones or the normal in general. All of this knowledge and skills are required for
qualification and registration as a dietitian. [7]
Presidential decree no. 1286: regulating the practice of nutrition and dietetics in the
Philippines, and for other purposes.
Republic Act No. 2674, an Act to regulate the practice of dietetics in the Philippines
(June 18, 1960); since the effectivity of said Act, significant changes have evolved
along the delivery of nutritional services in hospitals and other health care institutions;
and the provisions of Republic Act No. 2674 regulating merely as it does the practice
of dietetics proved inadequate to meet the fast changing needs of promoting the
nutritional well-being of individuals and groups within the framework of community life,
hence, there is an imperative need to regulate not only the practice of dietetics but
also that of nutrition. [8]
Diet therapy is a wide-ranging term for the actual application of nutrition in order to
avoid/cure/remedy occurrence of diseases. It usually includes modifying
existing dietary lifestyle to promote health in its highest optimum level. Also, the
development of an alternative dietary lifestyle plan is done for the elimination of
specific foods so as to restore good health.[9]
Diet therapy, a physiologically-based practice, involves specialized dietary

regimens (low carbohydrate, low salt, etc. diets). [10]
Objectives are as follow: [10]

• Treatment or prevention a specific disease (such as cancer or cardiovascular
disorders)
• Encouragement in the promotion of healthy lifestyle and wellness
• Detoxification of the body (by toxins neutralization or elimination)

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September 2020
When just starting on a therapeutic diet, it actually is a different means of eating that
person involved look for the service of specialized people to guide him/her what
should and should not to be eaten, in order to prevent nutritional deficiencies.
Healthcare or nutrition professional helps one to be aware of dietary science and
understanding its development/progress. [10]
Principles of Diet Therapy [11]
• To maintain good nutritional status

• To correct deficiencies
• To afford rest to the body
• To metabolize the nutrients
• To make changes in body weight when necessary
Purposes of Therapeutic Diets: [11]

*Regulate amount of food *Assist body organs to maintain normal function *Aid in
digestion *To improve specific health conditions *Increase or decrease body weight
*Modify the intervals of feedings *Significance Useful in managing disease *Promote
greater resistance to specific conditions *Prevention or supplemental treatment
Food [13]
→A material, usually of plant or animal origin, that contains essential nutrients, such
as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated
by an organism to produce energy, stimulate growth, and maintain life;
→any substance containing nutrients, that can be ingested by a living organism and
metabolized into energy and body tissue;
→any nourishing substance that is eaten, drunk, or otherwise taken into the body to
sustain life, provide energy, promote growth, etc.

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September 2020
Nutrients in Food
Food is the root of all of the energy necessary for humans to eat. It is not just because
of being hungry, satisfying the hungry stomach. People get energy from food. We
create all the energy we need by eating. The human body is made up of structures
components, such as muscles, organs, and bones, are also composed of the nutrients
contained in food. This is why nutrient intake through eating that provide energy and
become the constituents of our bodily structures is important for sustainability of
human life. [14]
Nutrients
→Substances that nourish the body for growth or metabolism of an organism. While
plants do nutrient absorption of nutrients basically from minerals and other organic
compounds in the soil, and animals do obtain nutrients from ingested foods. [15]
3 main functions of nutrients in our body [16]
1. Source of energy. Calories in food specifically means unit of energy. A calorie is

simply a unit of energy. Our bodies do not function without energy, so we need it to let
our body to function accordingly.
2. Regulation of body processes. These include regulating the body temperature.

This is done primarily by vitamins, minerals, and the water that is also in our bodies.
3. Maintenance, repair, and growth of all body cells. They are being put back
constantly; thus. we need nutrients in order to help go on with body processes.
Enzyme: [17]
CHONs (proteins) that hastens the chemical reaction rate in a living organism. An
enzyme acts as catalyst for specific chemical reactions, transforming/changing a
specific set of reactants (called substrates) into specific products. Life would never
exist without enzymes.

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September 2020
Hormones [18]
→a natural substance which the body produces and that influences the way the
body grows or develops;
→ any of various chemical substances which the body cells produced and released
especially into the blood and having a specific effect on cells or organs of the body
usually at a distance from the place of origin;
→a product of living cells that circulates in body fluids (as blood) and produces a
specific often stimulatory effect on the activity of cells usually a distance from its
point of synthesis
Basic Nutrition Concepts [19]
“Good diet is a matter of common sense -- eat less and eat fresh.”
Limit Sodium
Too much intake of Sodium (Na) is related with health risks including high blood
pressure. Healthy adults should limit their sodium consumption per day. One can
substitute salt with herbs in order to have good flavor. Also, limit the intake of
processed foods.
Consume Whole Grains

Ensure that at least half of the grains you eat daily are whole grains.
Eat Seafood
One has to eat seafood at least twice a week. Fish and shellfish are excellent sources
of nutrients including heart-healthy omega-3 fatty acids.
Eat Less
Increase in weight and some medical health problems usually are the results of
habitual overeating. Use a small plate to limit your portion size. and avoid for second
rounds. Eat each meal slowly and thoughtfully. Enjoy eating and stop if hunger is
satisfied.

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September 2020
Eat More Produce

Essential nutrients (vitamins and minerals) are present in fruits and vegetables.
Fruits and vegetables are of low-calorie content. Try to incorporate produce into
every meal.
Diversify Protein
Control one’s consumption of red meat, and incorporate a variety of other proteins
such as beans, eggs, legumes, nuts, fish, low-fat dairy and poultry into your diet.
Choose Low-Fat Dairy

Milk and dairy products are good sources of Calcium (Ca) and Protein (CHON).
Choose low-fat milk, cheese, yogurt and sour cream. Prevent intake of sugar and
calorie-laden flavored milk, ice cream, yogurt, cream cheese and pudding.
Avoid Trans- and Saturated Fats

Regulate consumption of saturated fats, avoid trans-fats. Replace solid butter or
margarine with olive or canola oil.
Drink Smart
Soda, juice and flavored coffee→add a lot of sugar and calories to your diet. Sip on
low-fat milk, water and 100-percent fruit and vegetable juices instead.
Save Treats for Special Occasions

Maintain meals and snacks nutritious.
NUTRITIONAL STATUS
→the balance between the intake of nutrients by an organism and the expenditure of
these in the processes of growth, reproduction, and health maintenance. Because this
process is highly complex and quite individualized, nutritional status assessment can
be directed at a wide variety of aspects of nutriture. These range from nutrient levels
in the body, to the products of their metabolism, and to the functional processes they
regulate. [20]
Nutritional status can be measured for individuals as well as for populations. Accurate
measurement of individual nutritional status is required in clinical practice. Population
measures are more important in research. They can be used to describe nutritional
status of the group, to identify populations or population segments at risk for nutrition-
related health consequences, and to evaluate interventions. [20]

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September 2020
Nutritional Status (Nutriture) is the condition of the body resulting from the utilization
of essential nutrients.
Optimum Nutrition
→eating the right amounts of nutrients on a proper time in order to achieve the best
performance and the longest possible lifetime in good health, assuming that external
negative influences like accidents and infectious diseases can be avoided. [21]
General Principles [21]
Dietary deficiency diseases such as rickets, goiter, anemia, scurvy, etc. are usually
the result of malnutrition. Likewise, obesity and diseases like diabetes, cardiovascular
disease, and high-blood pressure are the results of diets with too much calories and
improper balance of nutrients - protein, fat, and carbohydrates.
Optimum Nutrition aims→to attain balance of dietary nutrient intake to prevent

occurrence of diseases caused by deficiencies or excesses. The food that one eats
should have the proper amount/proportion of nutrients for current stage of life.
Optimum Nutrition should supply the correct quantities of protein, fat, carbohydrates,
vitamins, minerals, fiber, and probiotic bacteria in order to keep a healthy body and to
sustain the desired level of activity for the best life standard.
Malnutrition [22]
→refers to getting too little or too much of certain nutrients; a condition that results
from nutrient deficiency or overconsumption; can lead to serious health issues,
including stunted growth, eye problems, diabetes and heart disease.
Malnutrition includes undernutrition and overnutrition, both of which can lead to health
problems and nutrient deficiencies if not addressed.

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September 2020
Types of malnutrition [22]
1.) Undernutrition:
→results from not getting enough protein, calories or micronutrients;
→leads to low weight-for-height (wasting), height-for-age (stunting) and weight-for-age
(underweight);
→have deficiencies in vitamins and minerals, especially iron, zinc, vitamin A and
iodine
Symptoms include: weight loss, fatigue, irritability and micronutrient deficiencies
2.) Overnutrition:
→too much intake of certain nutrients, such as protein, calories or fat;
→usually results in overweight or obesity and a lower intake of certain vitamins and
minerals.
However, micronutrient deficiencies can also happen with overnutrition→possible to
be overweight or obese from too much consuming of calories but not at the same time
getting enough vitamins and minerals→ because foods that contribute to overnutrition,
such as fatty/sugary foods, are mostly high in calories and fat but low in other nutrients
needed by the body.
Common Causes of Malnutrition [22]

Malnutrition is a worldwide problem that can result from environmental, economic and
medical conditions.
Common causes of malnutrition

1. Lack of access to sufficient and affordable food or food insecurity
2. Digestive problems and issues with absorption of nutrients
3. Too much intake of alcohol: Heavy alcohol use can lead to inadequate intake of
protein, calories and micronutrients
4. Disorders and problems on mental health: Depression and other mental health
conditions can increase malnutrition risk.
5. Unable to have and prepare foods: Having poor mobility and lacking muscle
strength as risk factors for malnutrition→impair food preparation skills

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September 2020
References
1. Caudal, Maria Lourdes Cruz, Basic Nutrition and Diet Therapy, Textbook for Allied
Health, Second Edition, C & E Publishing, Inc., EDSA, Quezon City, 2019
2. Caudal, Maria Lourdes Cruz, Basic Nutrition and Diet Therapy, Textbook for Nursing
Students, Revised Edition, C & E Publishing, Inc., EDSA, Quezon City, 2008
3. www.merriam-webster.com/dictionary/nutrition
4. who.int./health-topics/nutrition
5. Carpenter, K. Snell, E., Truswell, Stewart, Nutrition-Diet,
www.britannica.com/science/nutrition
6. www.medicalnewstoday.com/articles160774
7. Judd P.A. Encyclopedia of Food Sciences and Nutrition, 2nd Edition,2003,
www.sciencedirect.com/topics/food-science/dietetics
8. officialgazette.gov.ph/1978/01/20/presidential-decree-no-1286-RA2674
9. imedpub.com/scholarly/diet-therapy-journals-article-ppts-list.pdf
10. Millstine, Denise, February 2019, msdmanuals.com/home/special-
subjects/integrative-complementary-and-alternative-medicine/diet-therapy
11. nptel.ac.in/content/storage2/courses/126104004/LectureNotes/week6_04
Principles%20of Therapeutic %20diet.pdf
12. Lagua, R. T., Claudio, V.S., Thiele, V. F., Nutrition and Diet Therapy Reference
Dictionary, Merriam School 7 office Supplies, Co., Sampaloc, Manila
13. food-dictionary.com/browse/food
14. itsukaco.jp/en/nutraceutical/about/nutrition/functions
15. study.com/academy/lesson/what-are-nutrients-definition-examples.html
16. cdn.citl.illinoi.edu/courses/KIN122/week3/chapter7/web-data/files.htm
17. Shiel Jr., William C. medicinenet.com/script/main/art.asp?articlekey=3266
18. Harder, Ben/Science News, 18 May, 2002, merriam-
webster.com/dictionary/hormones
19. healthyeating.sfgate.com/10-key-basic-nutritionconcepts-7681.html
20. encyclopedia-com/food/encyclopedia-almanacs-transcripts-and-
maps/assessment-
nutritional status
21. scientificpsychic.com/health/optimum-nutrition.html
22. healthline.com/nutrition/malnutrition
23. Dr. Neha Pathania, www.parashospitals.com/parasbliss/blog/what-is-nutrition-its
importance/

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NCM 105 Nutrition and Diet Therapy

COURSE TITLE: Nutrition and Diet Therapy

COURSE CODE: NCM 105

PRE-REQUISITE: Biochemistry, NCM 101, NCM 102, NCM 103

At the end of this course, the students should be able to:

Lecture Handout 1: Nutrition and Nutrient Classification/Functions, Dietary Tools/

Prepared and compiled by Pamantasan ng Cabuyao

Do not remove this notice.

NCM 105 Nutrition and Diet Therapy

Lecture Handout 3: Dietary Modifications, Nutrition Therapy in Different Diseases

Lecture Handout Title: Nutrition and Nutrient Classification/Functions,

Lecture Handout Objectives:

→Determine importance of nutrition to one’s life.

A. Topic 1 (Week 1): Introduction of Nutrition, Definition of Terms

C. Topic 3 (Week 3): Micronutrients Classification (Vitamins)

D. Topic 4 (Week 4): Minerals (Major Minerals and Trace Minerals)

E. Topic 5 (Week 5): Nutrition Tools, Guidelines

Prepared and compiled by Pamantasan ng Cabuyao

Do not remove this notice.

NCM 105 Nutrition and Diet Therapy

Topic Title: Introduction of Nutrition, Definition of Terms

Prepared and compiled by Pamantasan ng Cabuyao

Do not remove this notice.

NCM 105 Nutrition and Diet Therapy

NUTRITION and DIETETICS with DIET THERAPY

Nutrition: the process of nourishing or being nourished particularly the overall

Nutrition is a crucial part of health and development. Healthier nutrition is related to

Nutrition, the incorporation/metabolism by living organisms of food materials that

Basic function of Nutrition→is to maintain life by allowing a person to grow and be

Why is nutrition important? [23]

1.) Energy-provider foods – Carbohydrates, Fats→Energy is essential for the

Prepared and compiled by Pamantasan ng Cabuyao

Do not remove this notice.

NCM 105 Nutrition and Diet Therapy

3.) Protective foods – Vitamins, Minerals→important for safeguarding the body

4.) Regulatory-foods – Water, Roughage→Water is needed for the regulation of body

Important Nutrients required by the body:

What to eat and what not to? [26]

Why is Nutrition applied to Nurses? [1]

Note: Reasons why nutrition science is applied to nursing care:

1. The role of nutrition in the prevention of diseases/sicknesses or illnesses→as a

2. The attainment of good nutritional status (NS) or nutriture particularly nutritional

3. The application of diet modification (therapeutic diet) dependent on physician’s

Prepared and compiled by Pamantasan ng Cabuyao

Do not remove this notice.

NCM 105 Nutrition and Diet Therapy

Dietetics: the administration of the study/science of nutrition to the humans in the

The dietitian is an individual who works in a hospital, providing nutritious meals to

Diet therapy, a physiologically-based practice, involves specialized dietary

Objectives are as follow: [10]

Prepared and compiled by Pamantasan ng Cabuyao

Do not remove this notice.

NCM 105 Nutrition and Diet Therapy

Principles of Diet Therapy [11]

• To maintain good nutritional status

Purposes of Therapeutic Diets: [11]

Prepared and compiled by Pamantasan ng Cabuyao