Module 1 | BSN 2 1st Semester

NUTRITION & DIET THERAPY

Introduction to Nutrition
Lecturer/s: Ma. Paz L. Sales, RND, MSN and Joselyn M. Molo, DrPH, RN

1
INSERT SPACE FONT
● Reinforce nutrition counseling provided by the dietitian and
OUTLINE
responsible for basic nutrition education
I. Introduction to Nutrition F. 10 Nutritional Guidelines
A. Definition of Terms for Filipinos
PROCESS OF DIGESTION
B. Nutrition Concepts G. Pinggang Pinoy
C. Classification of Nutrients III. Six Essential Nutrients
II. Basic Tools in Nutrition (functions, deficiencies/
A. Dietary Reference Intake Toxicity, food sources)
B. FNRI Food Pyramid Guide A. Carbohydrates
C. Nutritionally Adequate B. Protein
Menu C. Fats
D. Philippine Dietary D. Water
Reference Index (PDRI) E. Vitamins
E. Glycemic Index (GI) F. Minerals

I. INTRODUCTION TO NUTRITION
A. DEFINITION OF TERMS
NUTRITION
● The study of food and how the body makes use of it
● Deals with the quantity and quality of food consumed
● Deals with the process of receiving and utilizing it for the growth and
renewal of the body and for the maintenance of the different body
functions

NUTRIENTS

● Chemical substances found in food C. CLASSIFICATION OF NUTRIENTS

● Roles:
● Functions
○ Provide heat and energy
○ Body building nutrients- form tissues in the body
○ Build and repair body tissues
○ Fats, carbo, proteins- furnish heat and energy
○ Regulate body processes
● Chemical Properties
FOOD
○ Organic
● A material consisting essentially of carbohydrates, protein and fat ○ Inorganic
used in the body of an organism to sustain growth, repair, and vital ● Essentiality
processes and to furnish energy ○ Classified based on their significant contribution to the body’s
● Something that nourishes, sustains, or supplies- food for thought, physiological functioning
mental food ● Concentration
○ Large amount
NUTRITION CARE PROCESS
○ Small amount
● A problem-solving method used to evaluate and treat
nutrition-related problems II. BASIC TOOLS IN NUTRITION
A. DIETARY REFERENCE INTAKE
B. NUTRITION CONCEPTS
● Framework of nutrient standards
● Basic functions: to maintain life by allowing an individual to grow
● Provide reference values for use in planning and evaluating diets for
and be in a state of optimal health
healthy people
● Defines the individual/community food values, beliefs
● Include the following:
● Nourishes mind body
○ Recommended Dietary Allowance
NUTRITION IN NURSING ○ Adequate Intake
● Screens hospitalized patients to identify who are at nutritional risk ○ Tolerable Upper Intake Level
● Serves as liaison between the dietitian and the physician and with ○ Estimated Average requirement
other members of the healthcare team
● Nurses are often available as a nutrition resource

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 DAILY NUTRITIONAL GUIDE PYRAMID
RECOMMENDED DIETARY ALLOWANCE (RDA) FOR FILIPINO PREGNANT WOMEN

● Average daily intake of a nutrient that will meet the requirement of

nearly all (97-98%) healthy people of a given age and gender

ADEQUATE INTAKE (AI)

● A suggested daily intake of a nutrient to meet body needs and

support health used when available research is insufficient to
develop an RDA Serves as a guide for intake when planning diets

TOLERABLE UPPER INTAKE LEVEL (UL)

● Highest amount of a nutrient that can be consumed safely with no

risk of toxicity or adverse effects on health
● Used to evaluate dietary supplements or review total nutrient intake
from food and supplements
● Intake exceeding UL usually results from concentrated supplement,
not food

ESTIMATED AVERAGE REQUIREMENT (EAR)

● Average daily intake of a nutrient that will meet the requirement of

50% of healthy people of a given age and gender

ACCEPTABLE MACRONUTRIENT DISTRIBUTION RANGE (ADMR)

● The suggested proportional distribution of kcalories across the

macronutrients
● Percentage Distribution of kcalories on macronutrients: DAILY NUTRITIONAL GUIDE PYRAMID
○ Carbohydrate : 45-65% of total kcalories FOR OLDER PERSONS (60-69 YEARS OLD)

○ Fats: 20-35% of total kcalories

○ Protein : 10-35% of total kcal

B. FNRI FOOD PYRAMID GUIDE

DAILY NUTRITIONAL GUIDE PYRAMID
FOR FILIPINO LACTATING WOMEN

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 DAILY NUTRITIONAL GUIDE PYRAMID DAILY NUTRITIONAL GUIDE PYRAMID
FOR FILIPINO FILIPINO ADULTS (20-39 YEARS OLD) FOR FILIPINO CHILDREN (7-12 YEARS OLD)

DAILY NUTRITIONAL GUIDE PYRAMID DAILY NUTRITIONAL GUIDE PYRAMID

FOR FILIPINO CHILDREN (13-19 YEARS OLD) FOR FILIPINO CHILDREN (1-6 YEARS OLD)

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 C. NUTRITIONALLY ADEQUATE MENU ADULTS
ONE DAY MENU

CHILDREN

OLDER ADULTS

ADOLESCENT MALE

PREGNANT AND LACTATING

ADOLESCENT FEMALE

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 D. PHILIPPINE DIETARY REFERENCE INDEX III. SIX ESSENTIAL NUTRIENTS
● Philippine Dietary Reference Index (PDRI 2015) was launched by MACRONUTRIENTS
the Food and Nutrition Research Institute of the Department of
Science and Technology (FNRI-DOST) on July 1, 2015. ● The body needs a large amount of three basic nutrients:
carbohydrates, proteins and fats in the diet
● It is for planning and assessing diets of healthy groups and
● These are the only nutrients that will give you calories
individuals. (calories-yielding nutrients)
● It is a multi-level approach for setting appropriate nutrient reference
values to meet the needs of various stakeholders (e.g. food CALORIES
companies) ● “unit of energy”
● The components of PDRI are: ● Calories are the amount of energy released when your body breaks
○ Estimated Average Requirement (EAR) down (digests and absorbs) food.
○ Recommended Energy/Nutrient Intake (REI/RNI) ● way of describing how much energy your body could get from eating
○ Adequate Intake (AI) or drinking it
○ Tolerable Upper Intake Level or Upper Limit (UL) MICRONUTRIENTS

● Are needed in the body in small amounts (mcg, mg)

E. GLYCEMIC INDEX (GI) ● Water, vitamins, and minerals
● The glycemic index (GI) of foods was introduced to provide
additional information about foods, to be considered along with their A. CARBOHYDRATES
nutritional composition to assist in food choice. ● Carbohydrates fuel the body, especially the Central Nervous
● GI classify foods in terms of their glycemic response whether foods System (CNS) and brain, and it protects you against disease.
eaten release glucose rapidly or in a slow and sustained fashion for ● It should make up 45 to 65 percent of your total daily calories.
a period of time. ○ primary sources: pasta, rice, cereals, breads, potatoes, milk,
● The use of the GI for classifying carbohydrates foods was fruit, sugar.
recommended by the Food and Agriculture Organization and World ● 1 gm of carbohydrates = 4 calories
Health Organization in conjunction with food composition tables to
guide food choices. FUNCTIONS OF CARBOHYDRATES
● It also advocated the consumption of high carbohydrate (CHO) diet
● Chief and Cheap Source of Energy
(>55% of energy from CHO), with the bulk of CHO-containing foods
○ Body cells require a steady and constant supply of energy level
being rich in non-starch polysaccharides e.g. dietary fiber, with low
must be in the form of glucose.
GI (<55)
○ There is only a total of 10 grams of glucose circulating in the
blood or a constant of 70 to 100mg glucose per 100 mL of blood.
F. PINGGANG PINOY ○ This glucose level must be KEPT CONSTANT and ready for
● If you want to have sustainable diet: utilization.
○ Variety, balance, and moderation ○ Glucose: basic unit of carbohydrates
● A new, easy-to-understand food guide that uses a familiar food plate ● Protein Sparer
model to convey the right food group proportions on a per-meal ○ Of carbohydrates are nor supplied protein will be catabolized to
basis to meet the body's energy and nutrient needs of adults. provide heat and energy instead of doing its function
● Serves as a visual tool to help Filipinos adopt healthy eating habits ○ “Does not let protein to be the source of carbohydrates (source
at meal times by delivering effective dietary and healthy lifestyle of energy) because it’s not its role”
messages. ● Sole Energy Source for Brain and Nerve Tissues
○ The brain and nerve tissues utilize only glucose for energy.
○ Otherwise lack of glucose or oxygen needed for the oxidation of
glucose to release energy.
○ Examples: fatigue, headache, tingling
● Regulator of Intestinal Peristalsis and Provider of Bulk
○ Commonly called fiber or roughage in the diet
○ Serves as “broom” and regulates peristalsis movement

SOURCES OF CARBOHYDRATES

● Simple Sugars
○ Table sugar (white, washed or brown), syrups
○ Jams (crushed fruit mixed with sugar),
○ Jellies, preserves, candies, softdrinks
● Complex Sugars
○ Whole grains (cereals), root crops fruits and vegetables
○ Cereals: Corn Rice Oats Wheat (CROW)
■ Remove wheat if allergic to gluten
○ Milling: Anatomy of a rice grain
■ Transforms paddy rice into food consumable by humans

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 ■ Four major parts: SOURCES OF PROTEINS
● Hull- fibrous indigestible shell ● Animal Sources
● Bran- outer layer of dehulled rice kernel (whole wheat) ○ Meats (beef, pork, chicken, lamb, carabeef) glandular organs,
● Endosperm - Large Interior: containing most nutrients milk and milk products, seafood eggs
(tasty bread) ○ Complete protein
● Germ- embryo of rice kernel containing most of the oil ● Vegetable Sources
○ Increased fiber requires more water, otherwise patients will be ○ Soybean and by products (taho, tofu, tokwa), legumes, and
constipated. beans, nuts, sitaw, patani
● Soluble Fibers ○ Incomplete protein
○ Dissolve in water and slow down digestion to give you that “full ● Protein Substitutes
feeling”. ○ Gluten, Textured Vegetable Protein (TVP), mycoprotein
○ Oatmeal, lentils, apples, oranges, nuts, flaxseeds, beans, dried
peas, cucumbers, celery, carrots. DEFICIENCIES/EXCESS RELATED TO PROTEINS
● Insoluble Fibers ● Kwashiorkor
○ Add bulk to diet and help with constipation, have that “laxative” ○ It develops in children whose diets are deficient of protein
benefit ○ It occurs in children between 6 months and 3 years of age
○ Barley, Couscous, Brown rice, Zucchini, Broccoli, Cabbage, ○ Subcutaneous fat is preserved
Green beans, dark leafy vegetables and root vegetables skins ○ Edema is present
○ Enlarged fatty liver
DEFICIENCIES/EXCESS RELATED TO CARBOHYDRATES ○ Ribs are not very prominent
○ Lethargic
● Marasmus
○ Deficiency in protein and calories ○ Muscle wasting mild or absent
○ It is common in infants under 1 year of age ○ Poor appetite
○ Subcutaneous fat is not preserved ○ The person suffering from kwashiorkor needs adequate amounts
○ Oedema is absent of proteins
○ No fatty liver ○ Protuberant belly
○ Ribs become very prominent ○ Itchy rash
○ Alert and irritable ○ Xerosis
○ Severe muscle wasting ○ Poor wound heals
○ Voracious feeder ● Additional fact: Any extra protein in the diet adequate in
○ The person suffering from Marasmus needs adequate amount of carbohydrate and fats will yield additional calories and can be
protein, fats and carbohydrates. stored as BODY FATS
○ A form of severe malnutrition. It can occur in anyone who has
severe malnutrition, but it usually occurs in children C. FATS
● Overweight or Obesity ● Fat supports many of the body's functions such as vitamin and
○ Abnormal or excessive fat accumulation that may impair health. mineral absorption, blood clotting, building cells, and muscle
movement.
B. PROTEINS
● It is high in calories, but those calories are an important energy
● Protein provides the building blocks of the body, and just for muscle. source of the body.
Every cell, from bone to skin to hair, contains protein. ● Healthy fats (omega-3 and omega-6 fatty acids) can help balance
● 16% of the average person's body weight is from protein. It is used the blood sugar, decrease risk of heart disease and type 2 diabetes,
primarily for growth, health, and body maintenance. and improve brain function.
● All hormones, antibodies, and other important substances are ○ primary source: oils, butter, margarine, nuts, seeds, avocados,
composed of protein. olives, and fish.
○ primary sources: meat, dairy, legumes, nuts, seafood, and eggs.
FUNCTIONS OF FATS
FUNCTIONS OF PROTEINS
● Concentrated source of energy
● Build, repair, and maintain tissues. All living cells are built and ○ 1 gm of fat = 9 calories
repaired by protein ● Storage form of energy adipose tissue is the largest storage of
● For growth to occur, essential amino acids needed for specific potential energy subcutaneous tissues (50%), surrounding organs
protein molecule must be available in proper amounts (45%) and intramuscular tissue (5%)
● Essential or complete proteins are needed for growth and ● When fat storage is excessive (over 20% overweight), this can
development and maintenance of life considered of high biological result to obesity
value
○ Complete protein can be derived from animals SUPPLIER OF ESSENTIAL FATTY ACIDS
○ Incomplete protein comes from vegetables
● Supply Energy: 1 gm of protein = 4 calories though protein should ● Arachidonic, linoleic, and linolenic (PUFA)
not be primarily used as as source of energy ○ Arachidonic acid and linolenic acid can be synthesized in the
body from linoleic acid
● Carrier of FAT soluble Vitamins (ADEK)

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 ○ these vitamins need fat to keep them in a solution and facilitate
FRUITS HIGH IN WATER CONTENT
reactions in food and in the body (transport carrier)
● Gives flavor to the food ● Labanos 93.6%, Ampalaya 93.5%, Celery 92.7%, Labong 91.8%,
Cauliflower 91.7%, Kangkong, dahon 89.9%, Kalabasa, talbos
89.8%, Kalabasa 88.7%, Kabuti 87.7%, Karot 87%
SOURCES OF FATS
● Animal Sources
E. VITAMINS
○ All animal meats, milk and milk products, seafood/shellfish
○ Source of saturated fats and cholesterol, sausages, bacon, lard ● Vitamins are vital for warding off disease and staying healthy as the
● Vegetable Sources body needs these micronutrients to support its functions.
○ Avocado, avocado oil, olive oil, peanut oil, corn oil, palm oil ● 13 essential vitamins that the body needs to function properly,
● Omega-3 Fat including vitamins A, C, B6, and D.
○ Salmon, mackerel, tuna, canola, flaxseed, soy foods, walnuts ● Vitamins are essential for healthy vision, skin, and bones. It may
○ If used to replace saturated fats: will decrease the total also lower the risk of lung ang prostate cancer, and they're powerful
cholesterol, triglycerides, and LDL cholesterol; Increase HDL antioxidants.
● Trans Fat ○ Vitamin C and A and folic acid: fruits and vegetables.
○ Margarine, cakes, cookies, doughnuts, chips, shortening (lard) ○ B group vitamins and Fibre: grains and cereals.
○ Increases total cholesterol and LDL ○ Vitamins A, D, E: full-fat dairy and egg yolks.
○ Vitamin K: milk and vegetable or soya bean oil.

DEFICIENCIES RELATED TO FATS FAT SOLUBLE VITAMINS

● Retarded growth ● ADEK
● Eczematous skin among children ● Have precursors or provitamins
● Deficiencies are slow to develop because they can be stored in the
D. WATER body
● 62% percent of the body weight is water. ● Not needed daily from food sources
● It improves the brain function and mood. It acts as a shock absorber ● Generally stable esp. In ordinary cooking methods
and a lubricant in the body. ● More stable vitamins
● It also helps flush out toxins, carry nutrients to cells, hydrate the
body, and prevent constipation. WATER SOLUBLE VITAMINS
● Universal solvent. Transports simple sugars, amino acids, vitamins
● Thiamine, riboflavin, nicotinic acid, pyridoxine, cobalamin,
and minerals, lipoproteins to the different tissues
pantothenic acid, folic acid, choline, inositol, biotin vitamin C
● Medium for many chemical reactions such as digestion, absorption
● Should be supplied in the diet everyday
and circulation
● Not stored significantly in the body and excreted in the urine
● End product of energy formation from carbohydrate, protein and fats
● Deficiency symptoms develop relatively fats
thus one produces and excretes water
● Unstable vitamins
● Vital component of every cell, tissue and organ of the body. Muscle
● Most likely to be destroyed in ordinary cooking,and exposure to
contains 75% water; 20% bones and teeth 10%
light, air and heat
● Cooling system of the body. Water transfers heat to the skin and
releases it as perspiration
VITAMIN A
● Serves as a lubricant
FUNCTIONS OF VITAMIN A

DIFFERENT TYPES OF WATER ● Maintains integrity of epithelial tissues esp. Mucus lining (lining the
respiratory tract, digestive tract, eyes and skin)
● Mineral water - taken from underground reservoirs that are lodged
● Constituent of the visual purple in the retina, needed for normal eye
between layers of rock. The water dissolves the minerals from the
vision
rocks
● Needed for normal bone and skeletal growth. Catalyzes release of
● Spring water - taken from the freshwater springs that form pools or
protein splitting enzymes that act on the cartilages of bone tissue
springs
● Distilled water - water that has been boiled into vapor and UTILIZATIONS OF VITAMIN A
condensed back to liquid in a different container
● Purified water - example of this is distilled water ● This is designated and absorbed in the small intestine, transported
into the lymphatic system and enters blood circulation to be carried
out to the liver. Conversion of the precursors to active Vitamin A
FRUITS HIGH IN WATER CONTENT
occurs chiefly in the intestinal wall and to some extent in the liver
● Melon 94.4%, Kamias 94.3%, Pakwan 92.3%, Dalandan 91.4%, and kidneys.
Calamansi 98.8%, Papaya 86.6%, Pinya 86.6%, Kasuy 846%, ● Active Vitamin A is transported in the cells as retinol and utilized as
Mango, hilaw 84.0%, Mango, hinog 82.4% retinal. Vitamin E enhances absorption of A and its storage in the
liver.

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 DEFICIENCIES OF VITAMIN E
FOOD SOURCES OF VITAMIN A
● Muscle loss, weakness, nerve damage
● Dark green leafy yellow fruits and vegetables
● Animal sources
○ Liver, egg yolk, milk, cream, butter, cheese, dilis, clams, tahong VITAMIN K

DEFICIENCIES OF VITAMIN A FUNCTION OF VITAMIN K

● Night blindness; eye lesions; Bitot’s spot and xerophthalmia ● Essential component of mechanism that cause blood to clot when
● Keratinization (hardening and sloughing of epithelial linings and bleeding occurs
disturbances in the respiratory, gastrointestinal and genitourinary ● Aids in the incorporation of Calcium into bones
tract UTILIZATIONS OF VITAMIN K

VITAMIN D ● This is produced by bacteria in the gut

● Part of our Vitamin K supply comes from the gut
FUNCTION OF VITAMIN D
● Stored in the liver but easily used up
● Promoted normal bone and teeth formation because it facilitates
Calcium and Phosphorus absorption. FOOD SOURCES OF VITAMIN K

● Dark green leafy vegetables, wheat bran, vegetable oil esp.

UTILIZATIONS OF VITAMIN D
Soybean oil
● This is absorbed through the lymphatic system. It is stored in the
liver, bones, and soft tissues (brain & lungs) DEFICIENCIES OF VITAMIN K
● Placental transfer from mother to fetus is not enough for the need of
● Bleeding bruises and decreased calcium in bones
supplementation

FOOD SOURCES OF VITAMIN D THIAMIN (VITAMIN B1)

● Food Animal Sources FUNCTIONS OF THIAMIN (VITAMIN B1)

○ Fortified margarine, butter, milk and cheese; liver and other
glandular organs, salmon, sardines and egg yolk ● Helps body release energy from carbohydrates ingested
● Exposure to sunlight ● Facilitates growth and maintenance
○ Around 20 min between 8am to 10am ● Promotes normal appetite

DEFICIENCIES OF VITAMIN D UTILIZATIONS OF THIAMIN (VITAMIN B1)

● Rickets ● The absorption is facilitated by an acid medium, thus it is absorbed

○ Bones are too soft and deformed, rachitic rosary-like chest, in the proximal part of the duodenum where it is less alkaline than in
bow-like shape lower portion of small intestine
● Osteomalacia ● It is concentrated in the liver, heart, brain, and muscles
○ Softening of the bones among adults ● Limited storage in the body lasting for a few days only
● Any excess is excreted in the urine
● Carbohydrates increase the need for thiamine, while fats and
VITAMIN E
proteins spare thiamin
FUNCTION OF VITAMIN E
FOOD SOURCES OF THIAMIN (VITAMIN B1)
● Acts as an antioxidant that prevents cells membrane damage in the
● Grains and grain products, ready to eat cereals
blood cells, lungs and other tissues by repairing tissues caused by
● Milk, cheese, yogurt
free radicals
● Reduces the ability of LDL to form plaques DEFICIENCIES OF THIAMIN (VITAMIN B1)

UTILIZATIONS OF VITAMIN E ● Fatigue, weakness, loss of appetite

● Later stages - Polyneuritis or inflammation of the nerves which also
● It is not stored to a great extent in the body. Found in the fatty involves changes of the cardiovascular system and GI tract
tissues and the liver however it is not stored to a great extent in the
body.
● Our bodies absorb 20-30%mof ingested Vitamin E and absorption RIBOFLAVIN (VITAMIN B2)
decreases as intake increases. Excess is excreted via urine or bile
FUNCTIONS OF RIBOFLAVIN (VITAMIN B2)
FOOD SOURCES OF VITAMIN E ● Essential for Protein, Fat and Carbohydrate metabolism (helps the
● Butter, oils and fats, salad dressings, mayonnaise body capture and use energy)
● Whole grain, nuts and seeds

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 DEFICIENCIES OF PYRIDOXINE (VITAMIN B6)
UTILIZATIONS OF RIBOFLAVIN (VITAMIN B2)
● Bone pain
● Absorbed through the small intestine after it is activated by
● Loss of feeling in finger and toes
phosphorylation. Easily destroyed by light, alkali and radiation.
● Muscular weakness
Excretion is increased with protein catabolism.
FOLATE (FOLIC ACID)
FOOD SOURCES OF RIBOFLAVIN (VITAMIN B2)
FUNCTIONS OF FOLATE (FOLIC ACID)
● Milk, yogurt, cheese
● Grains and grain products ● Promotes the normal formation of red blood cells
● Eggs, liver, poultry, fish ● Needed for reactions that utilize amino acids for protein tissue
formation
DEFICIENCIES OF RIBOFLAVIN (VITAMIN B2)
UTILIZATIONS OF FOLATE (FOLIC ACID)
● Seborrheic dermatitis
● Easily absorbed in the small intestines and can be synthesized by
NIACIN (VITAMIN B3) intestinal bacteria
● Little amounts are stored in the liver and excess is excreted in the
FUNCTIONS OF NIACIN (VITAMIN B3) urine and feces
● Acts as a hydrogen and electron acceptors, a biochemical reaction ● Synthetic form (folic acid) added to fortified grain products is better
important in energy metabolism absorbed than the naturally occurring folates
● Most stable
FOOD SOURCES OF FOLATE (FOLIC ACID)
UTILIZATIONS OF NIACIN (VITAMIN B3) ● Fortified grain products
● This is designated and absorbed in the small intestine, transported ● RTE cereals
The most stable of all water soluble vitamins. It is stored in the ● Dark green leafy vegetables
tissues depending in the tissue depletion or saturation ● Orange, banana, and grapefruits
● It has a precursor, Tryptophan, which is an amino acid, which is
converted to Niacin in the body. High doses raises HDL and lowers DEFICIENCIES OF FOLATE (FOLIC ACID)
LDL and cholesterol ● Megaloblastic anemia (abnormally large blood cells)
FOOD SOURCES OF NIACIN (VITAMIN B3)
CYANOCOBALAMIN (VITAMIN B12)
● All types of meats
● Grain and grain products FUNCTIONS OF CYANOCOBALAMIN (VITAMIN B12)
● Dried Beans, nuts
● RTE cereals ● Helps maintain nerve tissues
● Milk, cheese, yogurt ● Needed for normal red blood cell development
● Aids in reactions that build up protein tissues
DEFICIENCIES OF NIACIN (VITAMIN B3)
UTILIZATIONS OF CYANOCOBALAMIN (VITAMIN B12)
● Pellagra is characterized by 4Ds: Dermatitis, dementia, diarrhea,
and death ● The most active form circulating the blood is Adenyl Cobamide

FOOD SOURCES OF CYANOCOBALAMIN (VITAMIN B12)

PYRIDOXINE (VITAMIN B6)
FUNCTIONS OF PYRIDOXINE (VITAMIN B6) ● Meats and seafood like crabs, clams and fish
● Milk and milk products
● Assists in the conversion of Tryptophan to Niacin ● RTE cereals
● Needed for reactions that builds protein and protein tissues
● Promotes normal functioning of the nervous system DEFICIENCIES OF CYANOCOBALAMIN (VITAMIN B12)
UTILIZATIONS OF PYRIDOXINE (VITAMIN B6)
● Pernicious Anemia
● Readily absorbed by the intestine and circulated in the blood as the ● Neurological disorders (tingling sensations, nervousness)
active coenzyme, pyridoxal phosphate
● Storage is limited and the amount present in the blood and tissues BIOTIN
is very low.
FUNCTIONS OF BIOTIN
FOOD SOURCES OF PYRIDOXINE (VITAMIN B6)
● Needed for the body’s manufacture of fats, proteins, and glycogen
● Oatmeal, bread, breakfast cereals
● Bananas, avocados, prunes, tomatoes, potatoes UTILIZATIONS OF BIOTIN
● Chicken liver, meats
● Readily absorbed in the intestine and is bound to protein in foods
● Milk
and is released during digestion
● Dark, green, leafy vegetables

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● Avidin, protein in raw eggs, binds with Biotin and makes it ● An antioxidant that protects normal cells rom the damages of free
unavailable radicals and other substances by oxidation
● There is little intestinal synthesis of Biotin.
UTILIZATIONS OF ASCORBIC ACID (VITAMIN C)
FOOD SOURCES OF BIOTIN ● Completely absorbed in the small intestines except in GI orders
● There is no storage in the tissues, thus the labile reserves in the
● Liver and other glandular organs (lamang-loob), meat, egg yolk
white blood cells is used as an index of Vitamin C saturation
(cooked)
● Adrenal glands, liver and other glandular organs contain the highest
● Whole grain cereals
amount of Vitamin C in the body
● Legumes, nuts
FOOD SOURCES OF ASCORBIC ACID (VITAMIN C)
DEFICIENCIES OF BIOTIN
● Citrus fruits
● Alcoholism and kwashiorkor
○ Dalandan, oranges, lemon, lime, ponkan, atis, kasuy fruit
PANTOTHENIC ACID (PANTOTHENATE) ● Other fruits
○ Mangoes, papaya, kiwi, melon, grapefruit, berries
FUNCTIONS OF PANTOTHENIC ACID (PANTOTHENATE) ● Vegetables
○ Red and green bell peppers, broccoli, tomatoes, cabbage,
● For the release of energy from fat and carbohydrate
asparagus, potatoes
UTILIZATIONS OF PANTOTHENIC ACID (PANTOTHENATE) ● Calamansi
○ 32-35 pcs, = 100mL-45mL of Vitamin C
● Readily absorbed in the small intestine ○ Adult requirement is 70mg per day
● It is stored in the liver and kidney for a limited extent and it occurs in
DEFICIENCIES OF ASCORBIC ACID (VITAMIN C)
the blood and tissues in the bound form (coenzyme A). there is
bacterial synthesis in the intestines ● Scurvy - bleeding gums, swollen gums, swollen tender joints,
internal hemorrhage underneath the skin and various tissues.
FOOD SOURCES OF PANTOTHENIC ACID (PANTOTHENATE)
F. MINERALS
● Meats, glandular organs, milk, cheese and legumes
● Widely available in animal and plant ● Minerals also help support the body. They're essential for many
body functions, including building strong bones and teeth, regulating
DEFICIENCIES OF PANTOTHENIC ACID (PANTOTHENATE) your metabolism, and staying properly hydrated.
● Microminerals
● As long as protein and other B vitamins are adequate, there is no
○ (<0.005% of body weight)
dietary problem with
○ Iron, Zinc, Selenium, Manganese, Copper, Iodine, Fluorine
● Macrominerals
CHOLINE
○ (>0.005% of body weight)
FUNCTIONS OF CHOLINE ○ Calcium, Phosphorus, Potassium, Magnesium, Sodium,
● Needed for the transport and metabolism of fat and cholesterol Chlorine, Sulfur

UTILIZATIONS OF CHOLINE FUNCTIONS OF MINERALS

● The lipid soluble compounds (sphingomyelin and ● Structural Functions
phosphatidylcholine) present in foods are absorbed into the lymph ○ Their presence in significant amounts in the cells or molecule or
as chylomicrons via the thoracic duct body fluids
FOOD SOURCES OF CHOLINE ○ Bones and teeth have Calcium, Phosphorus, and Magnesium;
Iron in the red blood cells; Zinc in insulin
● Egg yolk ● Regulatory Functions
● Glandular organs, meats ○ Maintenance of acid-base balance; catalyst for metabolic
● Legumes and nuts reactions;
○ Regulator of muscle contractility; transmitter of nerve impulses.
DEFICIENCIES OF CHOLINE
CALCIUM
● Fatty liver as seen in chronic alcoholism and kwashiorkor
FUNCTIONS OF CALCIUM
ASCORBIC ACID (VITAMIN C) ● Component of bones and teeth. Calcium combines with phosphorus
to form calcium phosphate, hard mineral of bones and teeth
FUNCTIONS OF ASCORBIC ACID (VITAMIN C)
● Needed for muscle and nerve activity; contraction and relaxation is
● Needed in the formation and maintenance of intercellular cementing particularly important in the heart muscle. Likewise, the
substance transmission of an impulse from one fiber to the next is dependent
● The integrity of every cell, especially the collagenous connective on calcium.
tissues, bone marrow, capillary walls, teeth and gums, skin is
maintained by ascorbic acid

NCM105 Nutrition & Diet Therapy | Introduction to Nutrition Page 10 of 13

UTILIZATIONS OF CALCIUM ● Potassium level is controlled by the kidney and the adrenocortical
hormone, aldosterone.
● Vitamin D enhances absorption of calcium by increasing the
● Excretion is increased when there is tissue breakdown (catabolism)
permeability of the intestinal membrane to calcium.
as in acidosis or underfeeding.
● Better absorption during increase body needs (pregnancy and
lactation, growth). When intake is low, the body compensates, by
absorbing a high percentage. Decreased absorption during old age
is noted. FOOD SOURCES OF POTASSIUM

FOOD SOURCES OF CALCIUM ● Plant foods: Dark, green vegetables, oranges, beans, avocados,
● Meats
● Milk and Milk Products
● Milk and other dairy products
● Calcium fortified foods
● Broccoli and dried beans DEFICIENCIES OF POTASSIUM

DEFICIENCIES OF CALCIUM ● Hypokalemia - malnutrition, prolonged gastrointestinal loss due to

vomiting or chronic diarrhea
● Osteoporosis - low bone mass and structural deterioration
● Hyperkalemia - when kidney fails to excrete potassium properly
● Osteomalacia - rickets in adults
● Overdosage:
SODIUM
○ Drowsiness
○ Calcium deposits in kidneys, liver and other tissues FUNCTIONS OF SODIUM

PHOSPHORUS ● Maintain right acid-base balance in body fluids.

● Maintain an appropriate amount of water in the blood and other
FUNCTIONS OF PHOSPHORUS body fluids.
● Needed for muscle and nerve activity.
● Component of bones and teeth
● Component of certain enzymes and other substances involved in UTILIZATIONS OF SODIUM
energy formation
● Na is absorbed from the small intestine and Na requires energy.
.

UTILIZATIONS OF PHOSPHORUS Any excess is filtered out through the kidney and excreted in the
urine and the rest are reabsorbed in the kidney tubules.
● Only 70% of the phosphorus ingested is absorbed because the rest
● This regulation of sodium is controlled by Aldosterone (adrenal
are excreted in the feces
gland hormone).
○ Factors that interfere with phosphorus absorption the same with
● Loss of sodium is through perspiration and urine.
calcium
○ Increase in gastric motility (laxatives) FOOD SOURCES OF SODIUM
○ Lack of exercise may cause a loss of bone calcium and reduce
● Salt
ability to restore it.
● Processed foods (hotdogs, ham, spam, instant noodles, chips,
FOOD SOURCES OF PHOSPHORUS cakes, pastries)
● Milk, cheese
● Milk, milk products
● Calcium fortified foods DEFICIENCIES OF SODIUM
● Broccoli and dried beans
● Weakness, poor appetite, muscle cramps
● Meats
● Overdosage:
○ Kidney disease, HPN, hearing problems
DEFICIENCIES OF PHOSPHORUS

● Loss of calcium from bones MAGNESIUM

\

● Weakness, loss of appetite

● Overdose FUNCTIONS OF MAGNESIUM
○ Muscle spasm ● Increases stability of calcium in the tooth enamel.
● Essential in cellular metabolism as evidenced by high levels of Mg
POTASSIUM
in metabolically active muscles and liver.
FUNCTIONS OF POTASSIUM ● Necessary to promote conduction of nerve impulses and allow
normal muscularity of C. Mg acts as a stimulator, Ca as a relaxer
● Maintain right acid-base balance in body fluids. substance.
● Maintain an appropriate amount of water in the blood and other
body fluids. UTILIZATIONS OF MAGNESIUM
● Needed for muscle and nerve activity .
● Like calcium, the amount of Magnesium absorbed is dependent
UTILIZATIONS OF POTASSIUM upon the intake.
● When the intake is high, absorption is low, when intake is low
● Maintenance of potassium level in the serum is important to the absorption is high.
heart muscle.

NCM105 Nutrition & Diet Therapy | Introduction to Nutrition Page 11 of 13

● The amount absorbed depends on the amount of fat excreted in the ○ Iron is decreased due to the hydrochloric acid in the stomach.
feces; dietary intake of Calcium, protein and Vitamin D. Excess fat, Organic acids help in the absorption of iron by reducing it from
Vitamin D and calcium causes increased excretion of Magnesium. ferric to ferrous form.
● Alcohol depresses utilization of Magnesium. ● Two main types of dietary iron:
● Excretion of Magnesium is through the kidney. ○ Heme - found in meats, fish, and poultry and efficiently absorbed
in the body.
FOOD SOURCES OF MAGNESIUM ○ Non-heme - vegetables (prunes, spinach, raisins, apricot)
cereals
● Plant foods - beans, nuts, tofu,
■ Eating meats with non-heme iron foods with vitamin c helps
● green vegetables
absorb non-heme iron in the body.
● Milk
● Bread, ready to eat cereals FOOD SOURCES OF IRON
DEFICIENCIES OF MAGNESIUM ● Meats, fish, poultry, liver, yolk
● Dark green leafy vegetables
● Hypomagnesemic tetany
● Cooking vessels - cast iron, wok, skillet (leaches into the food).
○ Found in children suffering from kwashiorkor, prolonged diarrhea
and vomiting; alcoholics, diabetes, acute renal failure with DEFICIENCIES OF IRON
polyuria.
● Anemia
● Hypermagnesemia
○ Weakness, fatigue, pale appearance, dizziness.
○ Arises in severe renal failure; hypotension, arrhythmia or cardiac
● Toxicity
arrest.
○ Hemosiderosis - excessive amount of iron intake through
CHLORINE supplements or failure of body to regulate iron absorption; high
doses of vitamin C.
FUNCTIONS OF CHLORINE
ZINC
● Functions in combination with Sodium & potassium to help maintain
fluid and electrolyte, as well as acid-base balance. FUNCTIONS OF ZINC
● Needed for nerve activity.
● Required for the activation of many enzymes involved the
UTILIZATIONS OF CHLORINE reproduction of protein.
● Completely absorbed by the intestine and excreted by the kidney. ● Plays a role in the acceleration of wound healing and for normal
● It is conserved by its reabsorption in the renal tubules where it is sense of taste.
returned to the circulating plasma. ● Important factor in host immune defense.

FOOD SOURCES OF CHLORINE UTILIZATIONS OF ZINC

● Salt ● Absorbed mainly in the upper jejunum, brought to the liver before
● Processed foods (hotdogs, ham, spam, instant noodles, chips, redistribution to their tissues. Those that favor absorption of zinc are
cakes, the presence of meat protein, lactose or glucose, vitamin c,
● pastries glutamate and citrate.
● Milk, cheese. ● Those that inhibit absorption are high concreations of fiber or
phytane, calcium, phosphorus, copper, cadmium and casein.
DEFICIENCIES OF CHLORINE
FOOD SOURCES OF ZINC
● Alkalosis
○ Excessive loss of chloride ions from gastric secretion during ● Meats (all kinds)
continue vomiting, diarrhea ● Milk and milk products
● Overdosage ● Grains and nuts, breads, RTE cereals
○ Kidney disease, HPN, hearing problems. ● Greens

DEFICIENCIES OF ZINC
IRON
● Deficiencies
FUNCTIONS OF IRON ○ Growth failure, delayed sexual maturation, decreased taste
acuity and defective immune function.
● Transport oxygen as a component of hemoglobin in RBC.
● Overdose
● Component of myoglobin(muscle protein).
○ Nausea, vomiting, gastrointestinal irritation and fever, increase
● An active component of tissue enzymes involved in the conversion
blood lipids.
of beta carotene to vitamin A; needed for oxidation of glucose to
produce energy.

UTILIZATIONS OF IRON

● The greatest absorption is in the duodenum.

● Factors affecting absorption of Iron

NCM105 Nutrition & Diet Therapy | Introduction to Nutrition Page 12 of 13

 IODINE
NOTES
FUNCTIONS OF IODINE

● Synthesis of thyroxine, hormone in the thyroid gland. Thyroxine

regulates the rate of basal metabolism, growth and body
temperature.
● If the secretion is deficient the basal metabolism of the individual
falls and the circulation is reduced causing a slowing down.
● For normal brain development.

UTILIZATIONS OF IODINE

● From the gland it is released as required into the bloodstream.

● Iodine is excreted in the urine; excreted too in the bile as inorganic
iodine after being used to stimulate oxidation in the cell.

FOOD SOURCES OF IODINE

● Iodized salt
● Seafoods
● Seaweeds

DEFICIENCIES OF IODINE

● Goiter
○ Enlarged thyroid gland
● Cretinism
○ In infants whose mothers have iodine deficiency during
pregnancy (mental retardation, hearing loss, retarted growth).
● Myxedema among adults deprived of iodine in childhood and
adolescence. (coarse sparse hair, dry yellowish skin, poor tolerance
to cold and low husky voice).

REFERENCES
● Lecture powerpoint
● Food Pyramid Guide
○ [Link]
-pyramid
● Nutritionally Adequate Menu
○ [Link]
quate-me
○ nu
● Philippine Dietary Reference Index
○ [Link]
y-reference-intakes-pdri
● Glycemic Index (GI)
○ [Link]
● Pinggang Pinoy
○ [Link]
● Six Essential Nutrients
○ [Link]
ter
○ [Link]
nteen-mgr-tr1~nutrients

NCM105 Nutrition & Diet Therapy | Introduction to Nutrition Page 13 of 13