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Nutrition Basics and Functions Explained

1. The document covers different fields of nutrition including basic nutrition studies, nutrition throughout the lifecycle with a focus on vulnerable groups, therapeutic nutrition, clinical nutrition, and other specialized areas. 2. Nutrients are classified according to their function, chemical nature, essentiality, and concentration in the body. Major functions of nutrients include building and repairing tissue, providing energy, and regulating bodily processes. 3. Carbohydrates are an important nutrient that serve as the chief source of energy, a cheap and widely available energy source, help spare protein, regulate fat metabolism, and provide the sole energy source for the brain and nerves.

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Ysabelle Gutierrez
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70 views2 pages

Nutrition Basics and Functions Explained

1. The document covers different fields of nutrition including basic nutrition studies, nutrition throughout the lifecycle with a focus on vulnerable groups, therapeutic nutrition, clinical nutrition, and other specialized areas. 2. Nutrients are classified according to their function, chemical nature, essentiality, and concentration in the body. Major functions of nutrients include building and repairing tissue, providing energy, and regulating bodily processes. 3. Carbohydrates are an important nutrient that serve as the chief source of energy, a cheap and widely available energy source, help spare protein, regulate fat metabolism, and provide the sole energy source for the brain and nerves.

Uploaded by

Ysabelle Gutierrez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
  • Nutritional Overview
  • Essentials of Nutrition and Diet

NCM 105 – ND Scope: covers diff fields

FNRI – DOST- Food & nutrition research 1. Basic/fundamental nutri- study of


institute physiologic needs in specific nutrients
2. Nutri in growth & development or child &
NDAP- Nutritionist-Dietitians Association of the
maternal nutri- study of nutri principles &
Ph
app throughout life cycle; concentrated
Organic Compounds- w/ H, O2, & C; must be on vulnerable groups—infancy,
broken down childhood, pregnancy & lactation
3. Dietetic/Therapeutic nutri- adequacy to
Inorganic compounds- water & minerals; in meet needs under normal & pathological
smallest form except water conditions
BMR- Basal metabolic rate 4. Clinical/Medical Nutri- study of effects on
body when there is low or excess intake;
DBW- Desirable body weight special fields—human, animal & plant
RDA- Recommended dietary allowance nutria
5. Other areas of specialization- interrelated
Kcal- Kilogram calories w/ health allied field
Food- any organic/inorganic that nourish the Characteristics of nutrients:
body by building, repairing tissue, supplying
heat & energy & regulating bodily processes Accdg to fx:

Nutrition- study of food in relation to health & 1. Body building- structural components of
how body uses it; concerned w/ quality, quantity body, forms tissues (ex. H2O, protein,
& how food is received & utilized; process by w/c fat, carbs, minerals)
food is taken & used (digestion, absorption, 2. Furnish energy- yield energy, carbs, fats
transportation, metabolism); know relationship & protein
w/ basic needs 3. Regulate body processes- all 6 major
group of nutrients
Function of Nutri- maintain life by allowing a) Carbs, fats, protein- major organic
growth & optimum health nutrients broken down to supply
Nutri as a science applied to Nursing care: energy
b) Vit, minerals, H2O- no need to be
1. Prevents diseases or illnesses broken down; regulate circulation,
2. Adapting food patterns based on indi respiration, digestion & elimination
nutria needs & w/in framework of cultural,
economic, psychological situation & style Accdg to chemical nature:
3. Awareness on need in disease states to 1. Organic substance- carbon containing
modify nutri factors or therapeutic compounds except carbonate & cyanide
purposes (protein, lipids, carbs, vit)
Nutrients: chemicals in food 2. Inorganic substances- non-carbon
(minerals & water)
Role of Nutrients:
Accdg to essentiality: physiological role in body;
1. Provide heat & energy concentration of nutrient is not related to its
2. Build & repair tissue importance (ex. 5mg is as impt as 50mg of Vit.
3. Regulate bodily processes C of 59mg of protein)
1. Dietary essentials- essential or 7. Regulator of intestinal peristalsis &
indispensable & should be supplied in provider of bulk
diet; body does not synthesize it
p.17 Classification of Carbohydrates
2. Semi-essentials- reduces need for
nutrient or partially spares it (ex. Cysteine Simple carbs- in fruits, milk & vegetables
can reduce the need for methionine but
can’t completely replace it biochemically) Simple sugars- cake, candy provide energy but
lack vitamins, minerals, & fiber
3. Non-dietary essentials/dispensable- can
be synthesized as long as the materials
in the body are adequate
Accdg to concentration:
1. Macronutrients- in large amts in body
 H2O- 2/3 of body
 Fat- 1/5 or 20%
 Protein- 1/5 or 20%
2. Micronutrients- vits & trace minerals
Qualities of good food
 Nourishes or nutritious
 Has satiety value
 Prepared under sanitary conditions,
aesthetically & scientifically
 Free from toxic agents
 Palatability satisfies consumer
 Offers variety & planned w/in
socioeconomic context
Nutrients & functions:
Carbs- big group of org compounds prominent
in plant kingdom w/ C, H, O2
Functions:
1. Chief source of energy- glucose &
intermediate products, major fuel used by
muscles
2. Cheap & main energy source- low cost &
widely distributed around the world
3. Protein sparer- save or spare protein for
body building
4. Regulator of fat metabolism- prevent
accumulation of ketone bodies & acidosis
5. Sole energy source for brain & nerve
tissue- prevent irreversible damage of
brain
6. Storage form of energy as glycogen
(immediate source of energy)

NCM 105 – ND FNRI – DOST- Food & nutrition research institute NDAP- Nutritionist-Dietitians Association of the Ph Organi
1. Dietary essentials- essential or indispensable & should be supplied in diet; body does not synthesize it 2. Semi-ess

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