1. Safe to eat 2. Nutritious 3. Its palatability factors satisfy the consumer 4. It has satiety value 5. It offers variety and planned within the socio-economic context 6. Free from toxic agents

Nutrition Flashcards by Jessa Lou Macaranas

the study of 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

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any substance, organic or inorganic, when ingested or
eaten, nourishes the body by building and repairing
tissues, supplying heat and energy, and regulating bodily
processes.

Food

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Do Food includes articles used as drink or food, and the
articles used for the component of such

Yes

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Food Quality

Safe to eat
Nutritious
Its palatability factors satisfy the consumer
It has satiety value
It offers variety and planned within the socio-economic context
Free from toxic agents

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Food Groups/ Nutrient Classification

Body Building (Grow)
Regulatory (Glow)
Furnish Energy (Go)

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includes water, protein, fat,
carbohydrate and minerals.

Body Building (Grow)

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– they maintain homeostasis of
body fluids and expedite metabolic processes.

Regulatory (Glow)

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sometimes referred to as the
“fuel nutrients”. These are carbohydrates, fat and protein.

 Furnish Energy (Go)

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A chemical component needed by the body for one or
more of these three general functions: to provide energy,
to build and repair tissues, and to regulate life processes.

Nutrients

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2 Types of Nutrients

1Macronutrients
2Micronutrients

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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.

Good Nutrition

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lack of one or more essential nutrients (nutritional
deficiency)

Malnutrition

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excessive nutrient supply to the
point of creating toxic or harmful effects (e.g.
overnutrition and hypervitaminosis)

Malnutrition

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Primary factors of Malnutrition

faulty diet, poverty, ignorance, poor food habits, limited food
supply due to over population or low food
production, poor distribution of food, cultural taboos,
and many other factors

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multiple and all conditions
within the body that reduce the ultimate supply of
nutrients to the cells after the food goes beyond the
mouth.

Secondary factors of Malnutrition

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Secondary Factors of Malnutrition

 Factors that interfere with normal digestions:
 Factors that affect metabolism and utilization in the
cells
 Factors that increase excretion and result in nutrient loss
 Physiological or pathological condition and may lead to
nutritional deficiency

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Types of Malnutrition

 Undernutrition
 Over nutrition
 Specific Nutrient Deficiency

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Four General Methods of Nutritional Assessment

1Anthropometric Assessment
2Biochemical Assessment
3Clinical Assessment
4Dietary Assessment

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 Most common is the determination of height and weight. These
are compared to standards. Should be repeated on an
individual to note the degree of change in nutritional status
over time

Anthropometric Assessment

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urine and blood laboratory tests

Biochemical Assessment

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Physical Assessment (P.E.) of an individual for signs and
symptoms suggestive of nutritional health and/or clinical
pathology

 Clinical Assessment

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collection of information regarding actual and habitual dietary

Dietary Assessment

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How to compute for BMI?

weight (kg)/Height (m)^2

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State the Category for Adults
< 16.5

Severely underweight

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State the Category for Adults > 40

Obese Class III

State the Category for Adults 18.5 - 25

Normal

State the Category for Adults 25 - 30

Overweight

State the Category for Adults 16.5 - 18.5

Underweight

State the Category for Adults 30 - 35

Obese Class I

State the Category for Adults 35 - 40

Obese Class II

Summary in Planning Nutritious Meals

 balance,  variety and  moderation

- Needed by the body in large quantities to provide energy and build tissues:

Macronutrients

Prevention & Management of Malnutrition

 Eating a balanced meal;  Exclusive breastfeeding for 6 months;  Micronutrient supplementation; and  Food fortification

What are the Macronutrients? 3

 protein  carbohydrate  fats

 Build and repair cells and tissues  Supply energy  Regulate body processes

Proteins

PEM means

(Protein-Energy-Malnutrition

– deficiency dse caused by prolonged malnutrition of protein, as well as calories

PEM (Protein-Energy-Malnutrition)

Two forms of pem

Kwashiorkor and Marasmus

Difference between Kwashiorkor and Marasmus

Kwashiorkor- Hair changes, Moon face, Thin muscles but fat is still present, edema, underweight Maramus- Normal hair, Old man’s face, Thin muscles w/o fat, No edema, Very underweight

Chief source of energy

Carbohydrates

sole energy source for brain and nerve tissues

Carbohydrates

excessive intake of calories, whether from carbohydrates, fats or proteins results to

obesity or adiposity

In severe deficiencies of carbohydrate, the ill effects of limited total food intake result in

Protein energy malnutrition (PEM)

First clinical signs of Carbohydrate Malnutrition

 decreased blood sugar level,  loss of weight, and retarded growth for infants and children.

If the intake of fat and protein is normal, but the carbohydrates intake is lower than the recommended level to supply caloric requirements. What will occur?

ketosis or acidosis occurs

regulate certain life processes  Concentrated source of energy  Structural component  Supplier of essential fatty acids  Carrier of fat-soluble vitamins- vitamins A,D,E,K

Fats and lipids

Other functions of fats and lipids

 has high satiety value,  contributes to flavor and palatability;  Helps retain moistness in food products

Deficiency of essential fatty acids causes retarded growth and eczematous skin in infants. Excessive intake above the normal levels resulting in extra caloric supply leads to obesity.

Fat Malnutrition

needed by the body in small quantities to support important biological processes.

Micronutrients

What are the micronutrients?

Vitamins and minerals.

List the Vitamins

Vitamins include Vitamin A, D, E, K, and C, as well as the Bcomplex vitamins like thiamin (B1), riboflavin (B2), Niacin (B3), Pyridoxine (B6), Folate (B9) and cyanocobalamin (B12)

List the Minerals

Minerals include iron (Fe), calcium (Ca), sodium (Na), Iodine (I), copper (Cu), and Zinc (Zn)

is a fat-soluble vitamin and cannot be synthesized or made in the body

Vitamin A

Over 90% of vitamin A is stored in

Liver

is the most important cause of preventable blindness.

Vitamin A & Vitamin A Deficiency or VAD

comes from animal sources and is usually in the form of retinol.

Preformed vitamin A

Preformed Vitamin A that is readily absorbable and can be used by the body immediately

Retinol

comes from plants and is usually in the form of carotene. This can be converted to retinol in the body.

Provitamin A Carotenoid

Provitamin A carotenoid is abundant in

It is abundant in dark colored fruits and vegetables.

A condition that results from prolonged inadequate intake of vitamin A, resulting in a low vitamin A level in the blood therefore not being available to carry out its functions

Vitamin A Deficiency (VAD)

Leads to Xerophthalmia

Vitamin A Deficiency (VAD)

Causes of VAD

 Inadequate intake of Vitamin A  Non-breastfeeding  Frequent illness and malnutrition

is an essential trace mineral for hemoglobin (Hb) formation that is needed for oxygen transport

Iron

Sources of Iron (2)

1 Heme-iron 2 Non-heme iron

iron from animal sources: liver, kidney, spleen, heart, blood, meat, chicken, and fish/shellfish

Heme iron

– iron from plant sources: legumes, cereals, dark green leafy vegetables.

Non-heme iron

Iron Inhibitors (2)

1 Tannin 2 Phytate

a substance found in tea and coffee

Tannin

a substance found in whole grains, legumes and seeds

Phytate

is a condition resulting from inadequate iron in the body. It is the most common nutritional deficiency and the leading cause of anemia.

Iron Deficiency

refers to the severe depletion of iron stores which results in low Hb concentration. The body cannot make enough Hb and healthy RBC because it lacks iron

Iron Deficiency Anemia (IDA)

Clinical signs & symptoms of anemia

 Palmar pallor  Pale conjunctiva  Pale nailbeds  Pale buccal mucosa

is a water-soluble B vitamin.

Folate/ Folic acid

water-soluble B vitamin in the form found in foods.

Folate

is a synthetic compound of folate and is the form available as supplement

Folic acid

True or False Folate is involved in the synthesis of DNA

True

Effects of Folate/Folic Anemia (2)

1 Neural Tube defects 2 Megaloblastic anemia

2 Types of NEural Tube defects

1 Spina bifida 2 Ancephaly

– characterized by incomplete fusion of the vertebral arches with protruding sac with meninges, spinal cord and nerve roots.

Spina bifida

absence of a forebrain

Ancephaly

is a mineral that is an essential component of thyroid hormones

Iodine

refers to the abnormalities that result when the body does not get enough iodine. It is the most common cause of preventable mental retardation.

Iodine Deficiency Disorder (IDD)

Lack of iodine results to physical retardation in the form of

cretinism

Essential for the normal functioning of the immune system by producing white blood cells and regulating the way other immune cells functions.

Vitamin A

Nutrition Flashcards

(85 cards)