Basic-Nutrition-overview.pptxgcdhjfryjffgj

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1. NUTRITION AND DIET THERAPY

2. Outcome Objectives Familiarization of definition of terms Able to learn the basic concept in nutrition Identify components of cells Identify the organs of the human digestive system and their functions Trace the pathway of food from the mouth to the small intestine and waste from the large intestine to anus

3. Introduction The study in nutrition is of prime importance throughout a person’s life. It is interrelated with other basic needs: physical, physiological , emotional, sociological and economic factors. The application of nutritional knowledge at any point between birth to death results in a state of nutritional well-being, and is an outcome of effective nutrition education.

4. Table 1.1 Factors Influencing Food Choice at Different Levels

5. DEFINITION OF TERMS NUTRITION “Nutrition is the study of food in relation to health of an individual, community or society and the process though which the food is used to sustain life and growth” “Nutrition is the science of food, the nutrients and other substance therein, their action, interaction, and balance in relation to health and disease, and the processes by which an organism ingests, digest, absorbs, transports, utilized and excretes food substances.” “Nutrition is the combination of process by which i a living organism receives and utilizes materials or substances needed for the maintenance of its functions and for growth and the renewal of its components.” Jamorabo-Ruiz and Serraon-Claudio 2010

6. DEFINITION OF TERMS NUTRITION “Nutrition is the study of food and how the body makes use of it. It deals not only with the quantity of food consumed but also with the process of receiving and utilizing it for growth and renewal of the body and for the maintenance of the different body functions” - Caudal (2019)

7. Functions of Nutrition Basic functions of nutrition is to maintain life by allowing an individual to grow and be in a state of optimal health. Reasons why nutritional science applied allied health course: recognition of role of nutrition in preventing diseases or illnesses. concern for adapting food patterns and individual to their nutritional needs within the framework of their cultural , economic, and psychological situations and styles awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose

8. DEFINITION OF TERMS NUTRIENTS - chemical substances found in food . They perform diverse roles in the body such as to provide heat and energy , to build and repair body tissues and to regulate body processes. Since nutrients are found primarily in natural foods, adequate intake of these is necessary to carry out physiological functions. ( Caudal, M. (2019))

9. Nutrients are classified according to the following: Functions - those that form tissues in the body are body-building nutrients, while those that furnish heat and energy are fats, carbohydrates, and protein. Chemical properties - nutrients are either organic or inorganic Essentially - Nutrients are classified based on their significant contribution to body’s physiological functioning. Concentration- nutrients are either in large amounts or in little amounts.

10. Classification of Nutrients Macro-nutrients Nutrients needed in large amount of the body. ( fats, carbohydrates, proteins, and water.) Aside from water, every macro-nutrient provides energy that helps the body to: Grow new cells and tissues. Conduct nerve impulses that allow us to sense and interact with our environment. Develop and repair new tissues. Regulate vital bodily processes, like fueling muscles, regulating the central nervous system, creating enzymes, eliminating waste, and much more.

11. Classification of Nutrients Micro-nutrients -Nutrients needed in small amount of the body. ( vitamins and minerals) - Vitamins are vital for healthy growth, metabolism, and development. They also regulate cell function. Fat-soluble vitamins (Vitamin K, E, D, and A); water-soluble vitamins (Vitamin C and B vitamins) . Minerals are also classified as micro-minerals and macro-minerals. Some of the primary macro-minerals include magnesium, sodium, iron, potassium, and calcium. Macro-minerals are needed in greater quantities compared to micro-minerals. Micro-minerals include zinc, copper, chromium, cobalt, and fluoride. While they are needed for proper growth, development, and function, minerals only make up about 4% of your body’s mass.

12. Table 1-2 Essential Nutrients for Human Beings Reference: Lagua,R and Claudio 2004

13. DEFINITION OF TERMS FOOD - When taken and digested nourished the body . It is a vital need without which a person cannot live. It is likewise culturally acceptable as it supple heat and energy, build and repairs body tissues and regulates body processes. - Caudal (2019) According to the U.S FDA “Food includes articles used as drink or food and the articles used for the component of such” (food groups) First Definition pertains to biological role of god and its three general functions which are due to nutrients. Second definition denotes that food is simple of complex in its chemistry and contains nutritional and/or non-nutritional components (spices, food coloring, preservatives)

14. DEFINITION OF TERMS DIET NOMENCLATURE - The acceptable way of naming diets to use in terms of denoting changes, in nutritional level, consistency, management program or a combination of such changes. DIET THERAPY - Branch of science of dietetics specializing on the use of food for the treatment of a disorder or disease. To be effective, the planned diet must be eaten. To achieve this, one has to apply knowledge in biological science such as anatomy, physiology, nutrition, behavioral science like sociology, psychology and education; artistic principles of food preparation.

15. DEFINITION OF TERMS NUTRITIONAL STATUS Nutritional status or nutriture is the condition of the body resulting from the utilization of essential nutrients. OPTIMUM OR GOOD NUTRITION Means that 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. MALNUTRITION The opposite of good nutrition (mal-meaning “bad”). It is a condition of the body resulting from a lack of one or more essential nutrients (nutritional deficiency) or it may due to excessive nutrient supply to the point of creating toxic or harmful effects.(ex. over-nutrition and hypervitaminosis) Imbalance Nutrition - another term used for malnutrition

16. Table 1.3 Sign and symptoms of nutritional deficiency in Adult patients (partial list)

17. Basic Concepts in Nutrition Adequate nutrition is essential to good health The nutrients in our body are in dynamic equilibrium. Dietary intake and nutrients needs should be individualized. Human requirements for nutrients are known for some and have to be determined as yet for others. An adequate diet is the foundation of good nutrition and it should consist of a wide variety of foods.

18. Basic Concepts in Nutrition 6. The physiological functions of food are attributed to the roles of the nutrients. 7. Malnutrition is brought about by a faulty diet and/or by conditioning factors like heredity, infection, ingestion of certain drugs and parasitism. 8. Nutrition education, abundant food supply and use of various resources are needed to improve nutritional status of a population. 9. The study of nutrition is integral with allied arts and sciences. 10. Nutrition education is multi-disciplinary process and forms a bridge between the educator and consumer in the transport of nutritional principles and application.

19. CELL The human body is composed of billions of cells that should be adequately nourished in order to grow, multiply and perform activities essential to life. The cell is the basic living unit of all organisms. The simplest organisms consist of single cells, whereas humans are composed of multiple cells. An average-sized cell is one-fifth the size of the smallest dot you can make on a sheet of paper with a sharp pencil! But despite their extremely small size, cells are complex living structures. Cells have many characteristics in common; however, most cells are also specialized to perform specific functions. The human body is made up of many populations of specialized cells. The coordinated functions of these populations are critical to the survival of humans and all other complex organisms.

20. Prokaryotic and Eukaryotic Cells Depending on the internal structure of the cell, organisms are divided into two types. 1. Prokaryotic organisms - are those do not have nucleus and membrane-bound cell organelles. Prokaryotic cells are simple, small cells 2. Eukaryotic organism - have true nucleus and nucleolus and also contain all membrane bound cell organelles. Eukaryotic cells- complex, large structured and are present in trillions which can be single-celled multicellular.

21. Organ system and their roles in Nutrition

22. Digestive System Digestion is defined as the process of breaking down into substances like carbohydrates, proteins, fats and vitamins that aid the body in its different functions. The Digestive system is made up of the Gastrointestinal (GI) tract or digestive tract the liver, pancreas and the gallbladder The GI tract is a chain of hollow organs that make-up the GI tract are the mouth, esophagus, stomach, small intestines, large intestines and anus. The liver and gallbladder are the solid organs of the digestive system.

23. MOUTH - Digestion begins in the mouth where food is broken down to pieces by chewing. Food then mixes with saliva and broken down into a form that body can absorb and use. THROAT - The throat is also known as pharynx, transfers food from the mouth to the esophagus and warms, moistens and filters air before food is moved into the trachea. ESOPHAGUS - The esophagus is a muscular tube extending from the pharynx to the stomach . Through a series of contractions known as peristalsis, food goes to stomach. A “zone of high pressure’ known as the lower esophageal sphincter, prevents food from passing backwards in the esophagus. STOMACH - The stomach is a sac -like organ with tough muscular walls . It holds, mixes, grinds food. The stomach secretes acid and powerful enzymes that carry on the process of breaking down food. Food leaves the stomach in liquid or paste consistency and moves to the small intestines. PARTS OF HUMAN DIGESTIVE SYSTEM

24. SMALL INTESTINE - the small intestine is a long loosely coiled tube in the abdomen, which when spread out, would be more than 20 ft long. It is made up of three parts.(1) Duodenum continues the process of breaking down food,, while the (2) jejunum and (3) ileum are responsible for the absorption of nutrients into the blood stream. PARTS OF HUMAN DIGESTIVE SYSTEM

25. The stomach and the small intestine are supported by three organs in digesting food: PANCREAS - Secretes enzymes, into the SI, which break down protein, fat, and carbohydrates from food. LIVER - produces ad secretes bile, which helps in digestion and the absorption of fats and fat-soluble vitamins. The liver also cleanses and purifies bloods that comes from the SI which contains the nutrients absorbs from food GALLBLADDER - Pear-shaped reservoir located just under the liver. Bile made in the liver travels to the gallbladder through a cystic duct for storage. During meals the gallbladder contracts and send bile to the SI. After the nutrients have been absorbed and the left over liquid has passed through the SI, wastes are passed to the large Intestine PARTS OF HUMAN DIGESTIVE SYSTEM

26. PARTS OF HUMAN DIGESTIVE SYSTEM LARGE INTESTINE - The colon is along muscular tube approximately 5 to 6 foot that connects the caecum (1st part of LI) to the rectum (last part of LI). It has 5 parts: 1) caecum- 2) ascending (right) colon. 3) Transverse (across) colon, 4) descending (left) colon 5) sigmoid colon , which connects to the rectum. -Stool from the digestive process passes through the colon by means of contractions of peristaltic movements, first in the liquid state then finally in solid form as water is removed from the stool. The stool is kept in the sigmoid colon until a “mass movement” empties it into the rectum once or twice a day. It normally takes about 36 hours for the stool to get through the colon. The stool is made up of mostly food debris and bacteria. These bacteria synthesize various vits and processes waste products into the rectum when it becomes full of stool, or feces and begin the process of elimination.

27. PARTS OF HUMAN DIGESTIVE SYSTEM RECTUM - The rectum is an 8-inch chamber that connects the colon to the anus. It receives stool fro the colon and holds the stool until defecation. When gas or stool comes into the rectum, sensors send a message to the brain which decides if the rectal contents can be released or not. Then the sphincters (muscles) relax the rectum contracts, expelling the contents. ANUS - The digestive tract end in the anus which consist of the pelvis floors muscles and the two sphincters. The lining of the upper anus is specialized to detect rectal contents. The pelvic floor muscles creates a angle between the rectum and the anus that stops stool from coming out when it is not supposed to. The anal sphincter provide control in the elimination of stool.

28. DIGESTIVE SYSTEM

29. PARTS OF HUMAN DIGESTIVE SYSTEM

30. REFERENCES

31. References: Textbooks: 1. Caudal, M. (2019), basic Nutrition and Diet Therapy Textbook for Allied Health, C&E Publishing, Inc. 2. Roth, R. (2011), Nutrition and Diet Therapy, 10th Edition: Engage Learning, Nelson Education, Ltd. 3. Claudio, V (2010), Merriam and Webster Bookstore Inc. Basic Nutrition for Filipinos 6th Edition 4. Ruiz, A (2010), Medical Nutrition Therapy for Filipinos, 6th Edition 5. Wardlaw& Smith (2010), Contemporary Nutrition, 8th Edition: McGraw Hill. 6. Peckenpaugh, N. (2010), Nutrition Essentials and Diet Therapy, 11th Edition: Saunders Elsevier Inc. Web and Learning Resources: 1. World Health Organization 2. Department of Health 1. UNICEF Manual of Operation for Severe Acute Malnutrition 2. Philippine Dietary Guidelines (PDRI), 2015 3. Food Nutrition Research Institute 4. National Nutrition Council 5. Department of Health

32. GRADING SYSTEM

33. GRADING SYSTEM Classtanding (quizzes,recitation,assignments,chapter test, attendance) - 50% Quiz - 30% Class Participation - 10% Attendance - 10% Examination(Prelim, Midterm, Final) - 50% Total - 100% Note: In order to pass the subject the student must obtain atleast 82% as equivalent grade

34. Reporting Objectives References Related studies of the topic (source internet) Soft copy to be submitted a every Thursday 5pm

35. Thank you!