Basic Nutrition Nutrition comes from the latin word Nutrire, means to suckle or feed.

Nutrition- is the study of the food in relation to health of an individual, community or society and the process through which food is used to sustain life and growth. Nutrition- is the science of food the nutrients and other substances therein action, interaction and balance in relation to health and disease, and the process by which an organism ingest, digest, absorbs, transport, utilizes and excretes food substances. Types of Nutrition 1) Autotrophs (self, feed) Photosynthesis (Green plants) Chemosynthesis (Bacteria synthesis organic compounds by oxidising inorganic compounds ammonia) 2) Heterotrophs (cannot synthesise their own food) Holozoic (Herbivours, Carnivours & Omnivours) Saprophytic (Organisms fed on dead / decaying matter Parasitic (Organisms obtains nutrient by living on/ in the body of other living organisms

Food- is any substances organic or inorganic when ingested or eaten nourishes the body by building and repairing tissue supplying heat and energy and regulating body processes. Food- sustain life second to oxygen. Food Quality Ideally, food must have the following qualities. 1. 2. 3. 4. 5. It is safe to eat. It is prepared under sanitary conditions, aesthetically and scientifically. It is nourishing or nutritious. Its palatability factors (color, aroma, flavour, texture, etc, etc.) satisfy the consumer. It has satiety value. It offers variety and planned within the socio-economic context, (e.g. within the budget and suitable to the lifestyle of the person, including cultural, religious practices and other aspects) 6. It is free from toxic agents or does not contain substances deemed deleterious to health. Nutrient- a chemical component needed by the body for one or more of these three general functions. 1. To built and repair tissues 2. To regulate life process 3. To provide energy Nutrient- are food chiefly in foods and normal nutrition necessitates the ingestion of nutrients from natural food sources. Some nutrients are manufacture in the body. Nutrient classification According to function 1. Body-Building nutrients- they form tissues or structural components of the body.

include water, protein, fat, carbohydrate and minerals. Water- is most abundant in the body, about 2/3 of body weight. Protein- constitutes about one-fifth or 20% of body weight Minerals- constituents about 4% of the body weight Carbohydrates- amount to less than one pound (about 1/3 kilogram) or 1% Vitamins- are not considered structural nutrients since the total concentration in the body is not even an ounce (less 28 gms.) 2. Regulatory nutrients-they maintain homeostasis of the body fluids and expedite metabolic process. include all the six groups of nutrients. 3. Furnish energy-they are sometimes referred to as the fuel nutrients they are carbohydrate, fat and protein. Water, minerals and vitamins do not yield energy or are non-caloric nutrients According to chemical nature 1. Organic- protein, fat, carbohydrate and vitamins 2. Inorganic- minerals and water According to essentiality/concentration 1. Macronutrients/ Essential-that provide energy and are classified as protein, fats, and CHOs, required for human life. 2. Micronutrients/ Non-Essential- nutrients that the body utilizes but are not required for human life. BALANCE DIET Balance diet: a diet which contains the right amounts of carbohydrate, proteins, fat, vitamins, mineral, water and fibers. Healthy diet: should provide the body with all the substances necessary to maintain growth, to keep good health and repair damage tissue.

Enzymes- are organic catalysts that are protein in nature and produced by living cells. 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 tissue that are remote from the source or point of manufacture. They regulate vital processes which are highly specific. Nutritional Status (Nurtriture) Categories and Defintions Nutritional status or Nurtriture- is the condition of the body resulting from the utilization of essential nutrients. Optimun or Good Nutrition- means that the body has adequate supply of essential nutrients that are efficiently utilized such that growth and good health are maintained at the highest possible level. Malnutrition- is the opposite of good nutrition. It is a condition of the body resulting from lack one or more essential nutrients (nutritional deficiency) or it may be due to an excessive nutrient supply to the point of creating toxic or harmful effects.

Factors affecting Nutritional Deficiencies 1. Primary factors refers to faulty diet. The nutrient intake is lacking in quality and/or quantity for given individual. Factors that brings faulty diet Poverty Ignorance Poor food Habits Limited supply of due to over population Poor distribution of food Cultural taboos 2. Secondary factors are multiple and include all conditions within the body that reduce the ultimate supply of nutrients to the cells after the food goes beyond the mouth. Factors affecting the normal digestion Gastrointestinal disorder Lack of appetite Poor teeth Lack of digestive enzymes Factors affecting the metabolism and utilization in the cells Liver diseases Malignancy Some drugs Alcoholism Toxins Diabetes mellitus Factors affecting the increase excretion and result in nutrient loss Polyuria Excessive perspiration Certain drugs Methods of evaluating Nutriture 1. 2. 3. 4. 5. 6. Dietary surveys Physical methods Anthropometry Clinical examination Biochemical test Functional assessment

Scope of Nutrition as a Science 1. 2. 3. 4. 5. 6. Basic/ Fundamental Nutrition Nutrition of Growth and development/ Child and Maternal Nutrition Medical Nutrition therapy Community Nutrition Comparative Nutrition Other areas of specialization

Calorie/Kcalorie- represents the energy measurement of nutrients that the foods provide. A. Protein X4 kcal/gram B. CHOs X4 kcal/gram

C. Fats X9 kcal/gram D. Alcohol x7 kcal/gram Nutrient Density- refers to the concentration of the nutrients in a given amount of food source relative to its caloric content. Considers calories CHO, Fats, protein, vitamins, and water, the higher the nutrients density the greater the nutritional value in a small amount of food. Signs Of Good Nutrition Healthy, shiny looking hair Clean skin and bright eyes A well-developed, healthy body An alert facial expression An even, pleasant disposition Restful sleep patterns Healthy appetite Regular elimination habits Appropriate body weight

Results of Poor Nutrition Hair and eyes appear dull Irregular bowel habits Weight changes Osteoporosis and other diseases Lack of interest - mental slowdown Skin color and appearance poor Anemia leading to: tired feeling shortness of breath increased pulse problems with digestion pale skin poor sleep patterns headaches