FOOD AND NUTRITION

Lourdes L. Balcueva,M.D.

Basic Nutrition Terms

Nu trients- chemical substances obtained
from food
Used to provide:
1. energy
2. structural material
3. may reduce risks of some diseases
Macronutrients- carbohydrates, proteins,
and fats
Micronutrients- vitamins, minerals,
phytochemicals, and water

Basic Nutrition Terms

Nutrient density- amount of micronutrients in

relation to the amount of macronutrients

Nutrition- the science of foods and the nutrients and
their actions in the body.
- the science of how the body uses food
for energy,maintenance, and growth
Food- products derived from plants or
animals
- can be absorbed in the body
- yield energy
Diet- The food and beverages a person eats and drinks

Basic Nutrition Terms

Kcalorie (Kcal)- energy or amount of heat
required to raise 1 kg water 1 degree C

Essential Nutrients- indispensable nutrients

- must be provided in the diet
- body cannot synthesize them
Energy-yielding Nutrients- nutrients that break
down to yield energy
- carbohydrates, proteins and fats

6 Classes of Nutrients
Inorganic nutrients
1. minerals
2. water
Organic Nutrients:
1. carbohydrates
2. lipids (fats)
3. proteins
4. vitamins

Dietary Reference Index

Standards that define the amount of energy,
nutrient, dietary components and
physical activities that best support health
- Estimated Average Requirement (EAR)
- Recommended Dietary Allowance (RDA)
- Adequate Intake (AI)
- Tolerable Upper Intake Levels (UL)

Dietary Reference Index

Composition of diet that provides adequate energy
and nutrients

Nutrient

carbohydrates

45-65

fats

20-35

proteins

10-35

Biopsychosocial Health
Concerns
Bio- includes physical problems that affect

nutritional intake and health

- effect of high blood sugars on health
ex. Loss of eyesight, kidney damage
or food allergies
Psycho- includes the psychologic effect of emotions
on nutritional intake and health

Social- includes the effect of regional,cultural and

religious dietary habits on the control of health
issues such as diabetes

Findings of NHANES(Nutritional
Health and Nutrition Surveys
(1971-2000
Adults and adolescent girls increased

their average kcal intake

Eating away from home has increased
Larger portion sizes of foods and
beverages are being consumed
Sweetened beverages intake has
increased

Vegetarianism
Lacto-ovo-vegetarians- include milk and eggs; easiest to

meet nutritional needs

Lacto-vegetarians- include milk but not eggs
Vegans- avoid all animal-based foods
- most difficult to meet nutritional needs
- need B12 supplement and Vit D source
if sunlight is inadequate; calcium is
difficult to obtain and individuals may need
supplementation

All vegetarians benefit from intake of legumes,nuts, seeds

And whole grains to ensure adequate protein intake

Examples of Traditional Ethnic

Eating Habits
French: small portions, slowly paced eating,
emphasis on vegetables
Mediterranean: emphasis on beans and
greens and olive oil, low intake of meat,sweets
limited to special occasions,
salads served after main meal
Asian: soybean products and/or tofu, high intake of
rice, vegetables and fish,low intake of
desserts,sesame and peanut oil
emphasized

History of Food Guides

7 food groups 1940; included butter
as Vitamin D source
Basic 4 food groups 1950s;
composed of:
1. Bread
2. Vegetables and fruits
3. Dairy
4. Meat and protein

Food Guide Pyramid

- Foundation of the diet (base of pyramid)
is plant-based
- meat portrayed in smaller section
- fats and sugars form the smallest part
of
the diet (tip of the pyramid)

Food Labels
Revised in the early 1990s to include

percent-daily values based n 2000 kcal

reference diet
Percentage based 30% total fat, 10%
saturated fat, 60% carbohydrates,
minimum of 50 g on protein,with
25g/day recommended fiber and 2400
mg/day sodium

Food Labels
Marker nutrients (viatmins A and C and
minerals calcium and iron) 100%
intake
of these nutrients as found naturally in
foods promotes good intake of other
needed nutrients found in conjunction

2006 Food labels now include trans fatty

acid content

VITAMINS
DRI- Dietary Reference Intake
Considers the concern of providing nutrient
requirements necessary to prevent
deficiencies and toxicity from overdosage
Recommendations include use of fortified
or supplements
- term includes RDA (Recommended Daily
Allowance), AI (Adequate Intake), and
UL (Tolerable Upper Intake Level)

Vitamins- perform specific

metabolic functionsr;required
in very small amounts
- essential nutrients so must be
provided for in the diet EXCEPT
Vit.

Fat soluble vitamins:

dissolve in fatty substances
Vit. A,D E and K
Solubility affect transport and storage
No toxicity for water soluble
vitamins;if intake is DRI, they will be
excreted in the urine
Vitamins present in all foods
especially fruits and vegs

2 Categories of Vitamins:
1. Water soluble vitamins- easily dissolve
in water
a. B complex:
thiamine
riboflavin
niacin
pyridoxine
b. choline
C. Vit C

folate
Vit B12
biotin
pantothenic acid

Water Soluble Vitamins

Thiamine (B1)
Function co-enzyme in

carbohydrate metabolism
RDA- men: 1.2 mg
women: 1.1 mg
Sources: lean pork, whole or enriched
grains, flour, legumes,seeds,nuts

Deficiency: Beriberi
Wet type- edema, cardiac
failure
Dry Beriberi- affects nervous
system; paralysis,muscle

Riboflavin- co-enzyme in
energy
metabolism

Deficiency- Ariboflavinosis
- cheilosis, glossitis,

Sources- proteins containing

amino
acid tryptophan; 60 mg of
tryptophan is needed to

Deficiency: Pellagra
1. Diarrhea
2. Dementia
3. Dermatitis

Pyridoxine: B6; 3 forms:

Folate: function- coenzyme in

transfer of one-carbon units
RDA: male and female: 400
mcg
pregnant woman: 600
mcg

Cobalamine (B12)
Functions:
1. synthesis of DNA and RNA

Deficiency:
1. Pernicious anemia
2. neurologic effects due to
spinal
cord damage
3. elderly persons- decrease in
intrinsic factor in the

Symptoms:
1. scaly skin rash 3. anorexia
2. hair loss
4. glossitis
PANTOTHENIC ACID:metabolism of
carbohydrates, fats and proteins
AI- 5 mg/day
Sources- whole grain, cereals,
legumes, meat, fish and poultry
No deficiency occurs

BIOTIN:
Function: transfer of carbon
dioxide
from one compound to
another
RDA- 30 mcg
Sources: liver, kidney, peanut

CHOLINE: synthesis of
acetylcholine
AI- male- 550 mg/day

Vit. C- ascorbic acid

Functions:
1. collagen synthesis

RDA- male: 90 mg/day

female: 75 mg
Sources: friuts and vegetables
Vit. C is destroyed by air, light

FAT SOLUBLE VITAMINS

Vit. A

Deficiency:
1. night blindness
2. keratomalacia- dry cornea
3. xerophthalmia
degeneration
of epithelial tissues
protecting
the eyes
4. thickened skin epidermis
5. diarrhea

Toxicity: Hypervitaminosis A
- weakness
- headache
- blistered skin - joint pain
- anorexia
- irrtability
- vomiting
- enlargement
of
liver and
spleen

VITAMIN D
Synthesized from 7dehydrocholesterol found under the
skin
- converted to cholecalciferol
(active form of Vit. D)
upon ultraviolet irradiation
Functions:
1. absorption of calcium and
phosphorus

AI- 5 mcg./day
- 51-70 yrs.- 10 mcg
- 70 + 15 mcg
Food Sources- animal food
sources
ex. Butter, egg yolks, fatty
fish,
liver
Deficiency: Rickets: symptoms:
- malformed long bones

Toxicity: hypercalcemia,
cardiovascular disease
ViT. E- Tocopherol
Function- antioxidant
RDA- 15 mg. a-TE (a-tocopherol
equivalent)
- Requirement increases with
increased
intake of polyunsaturated fats
- Vit. E may increase risk of stroke

Deficiency- rare; secondary to fat

malabsorption
Toxicity: megadoses may exacerbate
anticoagulant effect of drugs
VIT.K functions as cofactor in
synthesis of factors II,VII,IX and X in
the coagulation pathway.
AI- male- 120 mcg./day
female- 90 mcg.

Deficiency:
- bleeding
- newborns especially preterms
lack
bacteria to synthesize Vit. K;
IM Vit. K are routinely given
Toxicity: rare
- efficacy of anticoagulant drugs
may be affected
- IM adm. of menadione form
causes hymolytic anemia and
hyperbilirubinemia

THANK YOU