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    Module 1 Basics in Nutrition

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    RENSON HERMOGINO
    This document outlines the content and activities for Module 1 of a course on nutrition and diet therapy. The module introduces key concepts in nutrition including definitions of nutrition, nutrients, food, and the nutrition care process. It discusses the functions, roles, and processes of nutrition as well as the classification and essential nutrients. The module activities include interactive lectures, group presentations, and worksheets to reinforce content on carbohydrates, proteins, fats, water, vitamins and minerals. References include nutrition textbooks and government nutrition websites.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Module 1 Basics in Nutrition

    Uploaded by

    RENSON HERMOGINO
    492 views5 pages
    This document outlines the content and activities for Module 1 of a course on nutrition and diet therapy. The module introduces key concepts in nutrition including definitions of nutrition, nutrients, food, and the nutrition care process. It discusses the functions, roles, and processes of nutrition as well as the classification and essential nutrients. The module activities include interactive lectures, group presentations, and worksheets to reinforce content on carbohydrates, proteins, fats, water, vitamins and minerals. References include nutrition textbooks and government nutrition websites.

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    This document outlines the content and activities for Module 1 of a course on nutrition and diet therapy. The module introduces key concepts in nutrition including definitions of nutrition, nutrients, food, and the nutrition care process. It discusses the functions, roles, and processes of nutrition as well as the classification and essential nutrients. The module activities include interactive lectures, group presentations, and worksheets to reinforce content on carbohydrates, proteins, fats, water, vitamins and minerals. References include nutrition textbooks and government nutrition websites.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    492 views5 pages

    Module 1 Basics in Nutrition

    Uploaded by

    RENSON HERMOGINO
    This document outlines the content and activities for Module 1 of a course on nutrition and diet therapy. The module introduces key concepts in nutrition including definitions of nutrition, nutrients, food, and the nutrition care process. It discusses the functions, roles, and processes of nutrition as well as the classification and essential nutrients. The module activities include interactive lectures, group presentations, and worksheets to reinforce content on carbohydrates, proteins, fats, water, vitamins and minerals. References include nutrition textbooks and government nutrition websites.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Module 1: Basics in Nutrition 

    Learning Outcomes​:

    Discuss the concept, principles, techniques of Health Assessment in Nutrition and Diet Therapy

    Value health assessment as a significant aspect of the nursing profession

    Describe the different process and guidelines of health assessment in NUtrition and Diet Therapy

    Discuss concepts, techniques, types and sources of health assessment (e.g. health history) in
    Nutrition and Diet Therapy

    Content Outline and Activity


    Content Outline
    A.​ ​Introduction to Nutrition
    1. Definition of Terms
    1.1. Nutrition
    1.2. Nutrients
    1.3. Food
    1.4. Nutrition care process
    2. Nutrition concepts
    2.1. Functions of nutrition
    2.2. Nutrition in nursing
    2.3. Process of digestion
    3. Classification of Nutrients

    Activity
    Interactive Lecture
    Online presentation with the use of powerpoint . Modular study may be made by student who
    has no access to internet or who has limitations to online use

    Content Outline
    B.​ ​Basic Tools in Nutrition
    1.​ ​Food Pyramid Guide for Filipinos By Age group
    2. Nutritionally Adequate Menu By Age group
    3. Phillipine Dietary Reference Index
    4. Glycemic​ Index (GI)
    5. 10 Nutritional Guidelines for Filipinos
    6. Pinggang Pinoy

    Module for Nutrition and Diet Therapy- (Guide for Lecture , not for sharing or reproduction) 
    JMMOLO/CON/2020 
    1 
    Activity
    Group Presentation
    Students will be grouped according to topics. Each group will be given the time to create their
    outline of presentation. The presentation will be placed in a PPT. Presentations will be made on
    rotation basis. Online sources will be provided to them.

    Content Outline
    C.​ ​Six Essential Nutrients (functions, deficiencies/ toxicity, food sources)
    1. Carbohydrates
    2. Protein
    3. Fats
    4. Water
    5. Vitamins
    6. Minerals

    Activity
    Form-based/online worksheet
    Students will be given the worksheet indicated below. Contents of the worksheets will be
    discussed in class.

    Nutrients How the Body Functions Food source Health Effects


    Handles the
    Nutrient

    Contents of the Lecture Proper

    A. Introduction to Nutrition
    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

    Roles:​
    Provide heat and energy
    Build and repair body tissues
    Regulate body processes

    Module for Nutrition and Diet Therapy- (Guide for Lecture , not for sharing or reproduction) 
    JMMOLO/CON/2020 
    2 
    Food
    A material consisting essentially of carbohydrates, protein and fat used in the body of an
    organism to sustain growth, repair, and vital processes and to furnish energy

    Check this: Something that nourishes, sustains, or supplies- food for thought, mental food

    Nutrition Care Process


    A problem -solving method used to evaluate and treat nutrition-related problems

    B. Nutrition Concepts
    Functions of Nutrition
    Basic function:
    to maintain life by allowing an individual to grow and be in a state of optimal health
    defines the individual/community food values, beliefs, and customs
    Nourishes the mind, body, and soul when need and pleasure are merged

    Nutrition in Nursing
    Roles and functions of the nurse in nutritional care:
    Screens hospitalized patients to identify who are at nutritional risk
    Serves as liaison between the dietitian and the physician and with other members of
    the health care team
    Nurses are often available as a nutrition resource
    Reinforce nutrition counseling provided by the dietitian and responsible for basic
    nutrition education

    Process of Digestion

    https://www.google.com/url?sa=i&url=https%3A%2F%2Fsocratic.org%2Fquestions%2Fwhat-are-all-the-components-of-the-dig
    estive-system&psig=AOvVaw2CfPa584fqciFJxPqGg-CE&ust=1592534365495000&source=images&cd=vfe&ved=2ahUKEwjEi
    br6qorqAhWHHaYKHROdC-YQr4kDegUIARDXAQ

    Module for Nutrition and Diet Therapy- (Guide for Lecture , not for sharing or reproduction) 
    JMMOLO/CON/2020 
    3 
    Classification of Nutrients
    Nutrients classification
    Function:
    body-building nutrients- form tissues in the body
    Fats, carbohydrates, proteins- furnish heat and energy

    1. Chemical properties
    Organic
    Inorganic

    2. Essentiality- Classified based on their significant contribution to the body’s physiological


    functioning

    3. Concentration
    Large amount
    Small amount

    Basic Tools in Nutrition


    Dietary Reference Intake (DRIs)

    Framework of nutrient standards


    Provide reference values for use in planning and evaluating diets for healthy people
    Include the following:
    1. Recommended Dietary Allowance
    2. Adequate Intake
    3. Tolerable Upper Intake Level
    4. Estimated Average requirement

    1. Recommended Dietary Allowance (RDA)


    Average daily intake of a nutrient that will meet the requirement of nearly all
    (97-98%) healthy people of a given age and gender

    2. 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

    3. 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
    4. 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
    Module for Nutrition and Diet Therapy- (Guide for Lecture , not for sharing or reproduction) 
    JMMOLO/CON/2020 
    4 
    Used to plan and evaluate the nutrient intake of population groups

    5. Acceptable Macronutrient Distribution Range (AMDR)


    The suggested proportional distribution of kcalories across the macronutrients

    Percentage Distribution of kcalories on macronutrients:


    Carbohydrate : 45-65% of total kcalories
    Fats: 20-35% of total kcalories
    Protein : 10-35% of total kcal

    Food Pyramid Guide


    Visit this site:
    https://www.fnri.dost.gov.ph/index.php/tools-and-standard/nutritional-guide-pyramid

    Nutritionally Adequate Menu


    Visit this site
    https://www.fnri.dost.gov.ph/index.php/tools-and-standard/nutritionally-adequate-me
    nu

    Philippine Dietary Reference Index


    Visit this site
    https://www.fnri.dost.gov.ph/index.php/tools-and-standard/philippine-dietary-referen
    ce-intakes-pdri

    Glycemic Index (GI)


    Visit this site
    https://www.fnri.dost.gov.ph/index.php/tools-and-standard/glycemic-index

    Pinggang Pinoy
    Visit this site
    https://www.fnri.dost.gov.ph/index.php/tools-and-standard/pinggang-pinoy

    References:

    Book
    Cruz-Caudal,ML (2019) Basic Nutrition and Diet Therapy textbook for Allied Health, 2nd
    Edition, C&E Publishing,Inc

    Dudek, S. (2014) Nutrition Essentials for Nursing Practice, 7th Edition. Lippincott William &
    Wilkins

    Schlenker, E. & Roth, S. (2011) Williams’ Essentials of Nutrition & Diet Therapy, 10th
    Edition Mosby, Inc.

    Website​:
    ​https://www.fnri.dost.gov.ph

    Module for Nutrition and Diet Therapy- (Guide for Lecture , not for sharing or reproduction) 
    JMMOLO/CON/2020 
    5 

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