NUTRITION 1 science of food, nutrients & other substances therein, their axn, interaxn, & balance in relaxn to health

h & dses & 2 process by w/c an organism ingests, absorbs, transports, utilizes & excretes food substances has 2 parts: 1. our percepxn abt food 2. not only abt food but also ... NUTRIENTS chemical component needed by the body for 1 or more of these gen funcs: 1. provide energy 2. build & repair tissues 3. regulate life procecess 4 basic classificaxns (accd to): 1. cheml nature: a. organic substances that have C e.g. vits, CHO, CHON b. inorganic dont have C e.g. minerals, H2O 2. concentraxn: a. mAcronutrients nutrients we need in larger amts e.g. CHO, CHON, fats b. mIcronutrients nutrients we need in smaller quantities e.g. vits, minerals 3. func: a. energy giving; Go CHON, CHO, fats Rich in CHO & fats b. body building; Grow CHON Rich in CHON (animal type; some excepxn) c. body regulating; Glow CHON, H2O, vits, minerals Rich in vits & minerals; Vegetables, fruits 4. essentiality: a. essential nutrients that cant be manufactured inside the body; we need to eat them everyday through food b. non-esential nutrients that the body can manufacture (genly in small amts only) e.g. Ca, Fe, CHON, CHO, fats, H2O FOOD any substance, organic/inorganic [not non-/biodegradable] when eaten, nourishes the body by building & repairing tissues, supplying heat & energy & regulating bodily processes [definition somewhat the same as nutrients] fatty food = energy giving factors that influence us to eat (qualities of food) 1. safe to eat 2. must be nutritious 3. must be palatable; must satisfy the palate 4. must have satiety value; nakakabusog 5. food must offer variety & must offer socioeconomic context 6. free fr toxic agents & substances dangerous to health * 1 & 6 r/t each other DEFINITION OF TERMS diet: usual food intake pica: unusual craving for non-food items enzymes: used to brk down ... : usually ends in ase : e.g. pepsin (brks down protein) : organic catalyst that are protein in nature that are produced by living cells *catalyst = a substance (usually used in small amts relative to the reactants) that modifies & s rate of a rxn being consumed in the process = faster cheml rxn

: brkdown of food amylase CHO hormones: organic substances produced by special cells w/c is discharges into the blood to be circulated & brought to specific organ tissues that are remote fr the source of manufacture : affects nutrixnal status, metabolism : e.g. catecholamine & cousins of cholesterol (estrogen, progesterone, testosterone) NUTRITIONAL STATUS condixn of the body resulting fr utilizaxn of essential nutrients types: 1. Good condixn of the body wherein the body ... body utilizes nutrients well adequate supply of nutrients 2. malnutrition lack in essential nutrients oversupply of nutrients 2 forms: a. undernutrixn = lack b. overnutrixn = over causes: a. primary factors directly affects how we ingest food e.g. i. poverty no cant buy food undernourished ii. ignorance b. secondary factors factors affect utilizaxn of nutrients [if our body is healthy] methods of evaluating: 1. Dietary survey ask what the person ate (in a d, wk, mo); a single days dietary survey not enough 2. physical methods anthropometric measurements/methods used; ht, wt, BMI 3. clinical exams signs of nutrixnal status e.g. having good skin is a reflecxn of your inside; if youre healthy inside then it shows healthy outside 4. biochemical test golden standard enzyme & hormones urine, feces BASIC CONCEPTS IN NUTRITION 1. adequate nutrixn is essential to good health [nutrixn & health go together | nutrients food of the body | were not healthy if we dont have nutrixn] 2. dietary intake & nutrient need should be individualized [e.g. we cant have same diet for 2 persons | diet depending on situaxn & needs] 3. human requirements for nutrients are known for some & hav to b determined as yet for others 4. an adequate diet is the foundaxn of good nutrixn & should consist of a wide variety of foods [we cant get all nutrients in a single food | in our plate we must have all food groups & it eat | ichura ng 1 good diet: all food groups in diet] 5. the physiological funcxns of food are attributed to the roles of the nutrients [e.g. rice = energy giving because it contains CHO] 6. the study of nutrixn is interrelated w/ allied sciences like food science & technology [e.g. nsg = medl fields, behavioral sciences, chemistry, biology] TOOLS IN NUTRITION 1. food guides: qualitative food in planning nutritious diets for the masses : language = simple, easy to understand [youll see this in communities, in mothers | e.g. making poster (yong go, grow, glow assign), food pyramid this arrangement doesnt mean importance means w/c is needed for more consumpxn walang sinabing bawal na pagkain]

2. dietary STANDARDS: complications of nutrient requirements in specific quantities : tentative & may b changed as newer findings fr researchers unveil [dietary standard in phils: RENI (improved version of once RDA/required dietary allowance] 3. dietary GUIDELINES: primary recommendaxns to promote good health through proper nutrixn 4. food composition table: contains cheml composixn of foods whether of animal or plant origin vary accd to kind of breed, maturity or age, part of a plant or carcass, soil fertility, climate, handling & storage condixns, marketing & agricultural practices & the host of other uncontrollable factors [every country has its own FCT | the same food may have diff nutrixnal content] 5. food exchange list: grouping of common foods that have practically the same amt of CHON, CHO & fats [originally made for diabetic px, now not only them | e.g. 1 exchange rice = 80, 1 exchange spaghetti = 75g, 1 exchange pandesal = 40g | FEL kaya sha grinoup together...] 6. nutrient labeling: primary means of comm. b/w the producer & consumer [dont buy foods that dont hav this bec theyre violating the law] : 3 basic purposes:: a. remind consumers to make wise choice by reading labels b. remind manufacturers to convey the nutrient content or info on the label c. remind manufacturers not to mislead or deceive consumers & that no nutrixn claimed are made approval of authorities : laws on food labeling:: a. food label must contain name of product [to give you an idea of what it is] b. it must indicate the weight content of product [if we weigh it, equal sya don sa nakasulat] c. it must hav nutrient facts/info [required nutrient that should be reflected: total fat : saturated fat : trans fat : cholesterol : Na : total cholesterol : dietary fiber : sugar : CHON : vit A : vit C : Ca : Fe] d. it must have the ingredient list [pano kung may allergy ka, pano kung diabetic ka] e. name of manufacturer & address f. expiration date

FOOD QUACKERY promoxn for profit of special foods, products, processes or appliances w/ false/misleading health/therapeutic claims 2 major claims: 1. nutrient claim: claims on food labels abt nutrient composixn of a food [can b easily approved by authorities | e.g. milk; producers claim its rich in Ca, can build strong bones bec of Ca] 2. health claim: claims on food labels that states certain foods/food substances as part of an overall health diet may reduce the risk of certain dses [e.g. if you drink 2-3 glasses of this, youll prevent osteoporosis not a nutrient claim anymore | approved by authorities; companies must show a true study | BFAD | beware of products that have no therapeutic claims | food supplements not required by law ng safety studies/potency studies guidelines to spot food quack: 1. Usually claimed quick & painless results [e.g. this product has a special ingredient thats why buy this | usually promise that this food will cure many dses] 2. use of personal testimonies [s halip na usual evidence, gumagamit sila ng tao e.g. gumamit ako] 3. their theories & promises arent written in medl journals 4. lack valid medl credentials FACTORS INFLUENCING HOW WE EAT 1. flavor a. taste b. smell c. appearance [we 1st eat our eyes d. texture 2. other aspects of food a. cost b. convenience [usually processed food full of Na c. availability [if consumers demand healthy foods, then producers will produce healthy products d. familiarity [we need whats familiar to us | one of our concepts is to eat a wide variety of foods] e. nutrixn 3. demographics [basic info] a. age [as we age, we become more conscious] b. gender [F more nutrixn conscious than M especially when these F become mothers] c. educaxnal lvl [more educated, more conscious in health] d. income [ income = want to buy unhealthy food, veg intake] 4. culture & religion religion ok not ok haram = opposite of halal, food items nono to them bec it violates their religion e.g. pork halal = 4 legged animals that catch prey mouth food items birds/preys that use their claws to get a. islam that are their preys animals w/c are not slaughtered accdng to okay to their rituals them alcoholic beverages use of coffee & tea [discouraged only; not bawal] b. jews/ kosher treif all animals pig & pork products & mammals that dont judaism require hav split hoves [ang paa nong mamal ay ritual syndactyly] & chew their cud [e.g. cow; slaughteri eat grass, put in 1 stomach (they hav 4) ng (before then ibabalik sa mouth & chew again]

being avoid shell fishes (scallops, oysters, clams) avoid crustaceans (crab, shrimp, lobsters) eaten); avoid dolphins, whales less pain for if utensils or food touch a treif, hindi na animals, sya kosher the better c. seventh day adventist lacto (milk) ovo (egg) vegetarians genlly lactoovevegetarians d. buddhism dont take any life cow [brahma incarnated as cow] pork e. hindu vegetarian avoid garlic, onion, mushroom, red food [e.g. tomato] genly avoid alcohol * 1 sector: jai/Jainism = vegetarian but dont eat uprooted food e.g. potato, carrot kasi mamamatay daw insects 5. social & emoxnal influences a. social status [foods can be used as ...] b. peer pressure c. emoxnal status d. food associaxn [we associate feelings food 6. food industry & media food portrayal in media [e.g. napapanood mo na artista lagi nagcocoffee, gusto mo din] MAJOR NUTRIENTS CARBOHYDRATES (CHO) organic cpd thats the bodys main source of energy [macronutrients = energy giving | get glucose fr it | cheml component of ... C, H, O] digestion:
mouth salivary amylase present stomach - no enzyme here kaya daan lang - if fiber stays in stomach, it tends to make us full small intestine - pancreatic amylase - main site of CHO digesxn large intestine - reabsorb H2O back to body - lahat ng masasalvage, ibabalik - prescence of good bacteria + fiber = vits (biotin, vit k [becomes non-essential *essential=cant be produced in body]), energy (short chain fatty acids) [bacteria ferments fiber]

LIPIDS forms: 1. 2. 3. classification: 1. 2. 3. SANITATION AND FOOD SAFETY IN MEAL PREPARATION contaminants: 1. 2. 3. contaminaxn occurs in 2 ways: 1. 2. basic guidelines: 1. 2. 3. 4. 5. 6. 7. 8. 9.

functions: 1. cheap: widely available, staple food of everyone aound the world (only in diff forms) 2. chief source of energy: can get glucose : chief food of brain [glucose = chief food of brain | brain = consumes 110 114?/140? G of glucose per day | main source of glucose: CHO] 3. CHON sparer [ if theres enough CHO, CHON wont be used for energy hence more CHON can be used for cell building | body (cell) building nutrient = CHON. CHON can also give us energy. We spare CHON bec we want it to concentrate it in its most impt func: body building] 4. regulator of fat metab [X use fats for main source of energy. If we use it for a long time, ketone bodies keto acidosis shock] 5. 6. 7. 8. health issues: 1. 2. 3. 4. 5. 6.