NUTRITION

Coverage:
1. Nutrition Basics
2. Nutrition Throughout the Life Span OR Proper Nutrition Throughout the Life Stages
3. Therapeutic Nutrition OR Diet Therapy (along with Basic Nutrition)
Requirements:
I. Nutrition Lecture
1. Food Diary
2. Meal Preparation
3. Recipe Box (include soups, main dishbeef, pork, chicken, seafood--, vegetables,
dessert)
4. Compilation of Therapeutic Diets
II. Nutrition Lab
1. Diet Preparation
2. Food Utilization
3. 1 month cycle Menu
4. 2 Products: Mayonnaise and Fruit Wine
NUTRITION and DIET THERAPY
Nutrition: the science of food in relation to health; alteration in food to alleviate disease simply
by utilizing and using proper amounts of nutrients.
Digestion: oxidation; in GIT acted upon enzymes then broken down into water soluble
substances wherein some are absorbed (reduction)
HISTORY OF NUTRITION
Leonardo da Vinci (1500s) Dr. James Lind (1747)
Antoine Lavoisier (1770)

1800s
Christiaan Eijkman (1897)
E.V. McCollum (1912)
Dr. Casmir Funk (1912)
Willliam Rose (1930s)
Russel Marker (1940)

1950
Linus Pauling (1958)

compared metabolism to a burning candle

conducted the first experiment in nutrition; used lemon juice to
cure scuvy
discovered actual process of metabolism; Father of Nutrition;
calorimeter; Life is a process
discovered that food is primarily made of CHON
Beri-beri' cure using brown rice
discovered first fat-soluble vitamin: Vitamin A
coined the term vitamins
discovered amino acids as building blocks of protein
synthesizing progesterone
(1940) B and C vitamins
role of essential nutrients
Orthomolecular nutrition

Ideal/Desired Body Weight (IBW/DBW)

in consonance with age and height
BMI Formula: wt (kg) / ht (m2)

Computation:
I. BMI
1. Express your height in cm.
2. Subtract 100 from the value obtained in Step 1. (To obtain your weight in kilograms)
3. Take 10% of the value obtained in Step 2 then make the necessary subtraction (10%). The
remainder is your ideal value
* Indicate also your current/actual weight (kg and lbs) and height.
FOOD
bonds of chemicals which when taken undergo
several biological processes
contains nutrients needed by the body
chemical substances which when taken into the body
will function in 3 general ways:
1. Furnish/Provide heat and energy to the body
(Carbohydrates)
2. Regulate body processes (Water, Vitamins and
Minerals)
3. Build and repair worn out tissues (Protein)
CHARACTERISTICS OF GOOD FOOD:
1. Prepared under sanitary condition
2. Satity/Satisfaction
3. High Nutrient Density
4. Free from disease causing microorganisms e.g.
Salmonella, Typhosa, Clostridum Botulinum
5. Fresh Ingredients
10 DIETARY GUIDELINES FOR FILIPINOS
1. Eat a variety of foods everyday to get the nutrients needed by the body.
2. Breastfeed infants exclusively from birth up to six months and then give appropriate
complementary foods while continuing breastfeeding for two years and beyond for optimum
growth and development.
3. Eat more vegetables and fruits to get the essential vitamins, minerals, and fiber for regulation of
body processes.
4. Consume fish, lean meat, poultry, egg, dried beans or nuts daily for growth and repair of body
tissues.
5. Consume milk, milk products, and other calcium-rich food such as small fish and shellfish,
everyday for healthy bones and teeth.
6. Consume safe foods and water to prevent diarrhea and other food-and water-borne diseases.
7. Use iodized salt to prevent Iodine Deficiency Disorders.
8. Limit intake of salty, fried, fatty, and sugar-rich foods to prevent cardiovascular diseases.
9. Attain normal body weight through proper diet and moderate physical activity to maintain good
health and help prevent obesity.
10.Be physically active, make healthy food choices, manage stress, avoid alcoholic beverage, and
do not smoke to help prevent lifestyle-related non-communicable disease.

10 NUTRITIONAL CONCEPTS
1. Limit Sodium
2. Consume Whole Grains
3. Eat Seafood
4. Eat Less
5. Eat More Produce
6. Diversify Protein
7. Choose Low-Fat Dairy
8. Avoid Trans- and Saturated Fats
9. Drink Smart
10. Save Treats for Special Occasions
NUTRIENT
intangible but manifestations are seen by how a person looks
mostly solid, others are liquids
composed of chemical substances mostly organic (carbon): energy carrier of life; the backbone
of all living things and major source of energy
contains carbon fuels to power different facilities
Bomb Calorimeter (kcal): used to measure energy or calories from food
Fluids: include liquids and gases; substances that have capability to flow by the process of
expansion and diffusion
6 Essential Nutrients - badly needed by the body to function properly and for the renewal of
components of the body such as tissue repair.
1. Carbohydrates (Organic)
2. Protein (Organic)
3. Fats (Organic)

4. Water (Inorganic)
5. Vitamins (Organic)
6. Minerals (Inorganic)

BALANCED DIET: proper amounts and kinds

Breakfast
Lunch
1. Fruit Slice/Juice
1. Hot Soup
2. Cereal

2. Entree

3. Protein Dish

3. Vegetable Dish

Dinner
1. Hot Soup
2. Entree
3. Vegetable Dish
4. Rice

4. Beverage (usu. Hot)

4. Rice
5. Dessert
5. Dessert

DIET PRESENTATION: Tray Service

Equipment: 1 flat tray, 1 dinner plate, 1 cup and saucer, 1 spoon and fork, 1 tall glass, teaspoon,
breadknife, butterknife, napkin/tablecloth, soup bowl
Requirements:
1. Evaluation Card ( index card)
Presentation
20%

Palatability
Adequacy
Nutrient Density
Variety

20%
20%
20%
20%
100%

2. Tray Preparation
3. Entertainer with Music
4. Explanations with Q & A
I. Normal/Full House Diet
Breakfast
Fruit Slice/Juice
Cereal
Protein Dish
Beverage (usu. Hot)

Mango
Champorado
Tuyo
Tea/Coffee

Lunch
Hot Soup
Entree
Vegetable Dish
Rice
Dessert

Egg Drop Soup

Ginataang Fish
Sauteed Mixed Vegetables
1 Cup
Gelatin with Pineapple

Dinner
Hot Soup
Entree
Vegetable Dish
Rice
Dessert

Sinigang na Baboy
(One Dish Meal)
1 Cup
Fruit Slice

II. Wellness Diet (Lunch or Dinner)

Hot Soup
Vegetable Soup using Chicken Broth and Evaporated Milk
Entree
Fish Fillet with SSS (Sweet and Sour Sauce)
Vegetable Dish
Sauteed (sitaw, kalabasa, sigarilyas, malunggay, bataw, patani)
Rice
1 Cup
Dessert
Fruit Salad
III. Therapeutic Diet (Soft and Full Liquid)
Hot Soup
Creamy Mushroom Soup
Entree
Poached Chicken
Vegetable Dish
Cheesy Mashed Squash
Rice
cup (Soft)
Dessert
Panna Cota
Hot Soup
Entree
Vegetable Dish
Rice
Dessert

Split Pea Soup

Covered in Split Pea Soup
Carrot Juice
none
Custard

TERMINOLOGIES:
1. Nutrition: the science of food in relation to health; alteration in food to alleviate disease simply
by utilizing and using proper amounts of nutrients.
2. Food: bonds of chemicals which when taken undergo several biological processes
3. Nutrients: intangible but manifestations are seen by how a person looks
4. Diet: Greek word-DIETA
5. Wellness: maximum state of well being
Wellness Diet: Low Fat, Moderately High Calorie, High FIber
6. Recipe: list of ingredients with proper measurements and procdures to make the product
7. Metabolism: sum of chemical reactions occuring in the body
Most Important Molecule: Acetyl CoA
a. Catabolism- breakdown
b. Anabolism- buildup
8. Enzymes/Biocatalysts: change velocities especially those occuring in the body;stimulate and
control all biochemical reaction; synthetic (factories)
9. Balanced Diet: adequate diet that includes foods in right kind and right amounts
10. Adequate Diet: includes all nutrients needed for survival and longevity Wellness Diet
Constipation- High Fiber, High Fluid Diet
Diarrhea- Low Fiber/Residue Diet
11. Malnutrition: bad nutrition that results from unbalanced diet or insufficient nutrients
12. Chronic Disease: HTN, DM, Anemia, Heart Diseases
PRINCIPLES IN MEAL PREPARATION
1. Adequacy
2. Nutrient Density: low calories but high in essential nutrients
3. Balanced: proportioned
4. Calorie Control
5. Variety