MODULE 1 (LEACTURE)

Basic Concepts in Nutrition and Diet Therapy

1. What is Food?
○ Food is anything we eat or drink that provides nourishment to our bodies. It supplies
the energy we need to function, helps build and repair tissues, regulates bodily
processes, and protects us from diseases. Think of food as the building blocks for
our bodies.
2. What is Nutrition?
○ Nutrition is the science that studies food and the nutrients it contains. It looks at how
we ingest (eat), digest (break down), absorb (take in), transport (move around the
body), metabolize (use), store, and excrete (get rid of) these nutrients. It also
considers how our environment and behaviors affect these processes.
3. What are Nutrients?
○ Nutrients are the components of food that our bodies need to grow, reproduce, and
maintain health. There are six main classes of nutrients:
■ Water
■ Carbohydrates
■ Fats
■ Proteins
■ Vitamins
■ Minerals
○ These nutrients are essential, meaning our bodies cannot produce them in sufficient
amounts, so we must obtain them from our diet.

Food Choices and Their Importance

● Our food choices are influenced by many factors, including personal preferences, cultural
background, social interactions, and availability of food. Changing eating habits can be
challenging, so healthcare professionals need to understand these dynamics to help clients
make healthier choices. Respecting individual preferences and cultural practices is crucial
for effective dietary counseling.

The Nutrients Explained

1. Organic Nutrients:
○ These include carbohydrates, fats, proteins, and vitamins. They provide energy
(measured in calories) that our bodies use for daily activities. For example:
■ Carbohydrates and fats are primary energy sources.
■ Proteins are essential for building and repairing tissues.
■ Vitamins help release energy from these nutrients.
2. Inorganic Nutrients:
○ These include minerals and water. They do not provide energy but are vital for
various bodily functions. For instance:
 ■ Minerals help regulate energy release and support other bodily functions.
■ Water is essential for all bodily processes, acting as a medium for chemical
reactions.

Nutrient Recommendations
To ensure we get the right amounts of nutrients, there are guidelines called Dietary Reference
Intakes (DRI). These include:
1. Recommended Dietary Allowances (RDA):
○ These are daily nutrient intake levels considered sufficient for most healthy
individuals in a specific age and gender group.
2. Adequate Intakes (AI):
○ These are used when there isn't enough scientific evidence to set an RDA. They serve
as a guideline for nutrient intake.
3. Estimated Average Requirements (EAR):
○ This is the average daily nutrient intake level estimated to meet the needs of half of
the healthy individuals in a specific group. It's useful for research and policy-making.
4. Tolerable Upper Intake Levels (UL):
○ This indicates the maximum daily intake of a nutrient that is unlikely to cause
adverse health effects. Going above this level can increase the risk of toxicity.

The Estimated Energy Requirement (EER) and Acceptable Macronutrient Distribution Ranges
(AMDR) are essential concepts in understanding how to maintain a healthy diet and prevent
malnutrition.
Estimated Energy Requirement (EER)
● The EER is the amount of energy (calories) needed to maintain energy balance in a healthy
adult, taking into account factors such as age, gender, weight, height, and physical activity
level. It is crucial to consume enough energy to support an active lifestyle, but excessive
energy intake can lead to obesity. Unlike other nutrients, there is no Tolerable Upper Intake
Level (UL) for energy because body weight serves as a clear indicator of energy
balance—excess energy leads to weight gain, while insufficient energy can lead to weight
loss and malnutrition 37.

Acceptable Macronutrient Distribution Ranges (AMDR)

● The AMDR provides guidelines for the proportion of calories that should come from the three
macronutrients: carbohydrates, fats, and proteins. These ranges are designed to promote
adequate nutrient intake and reduce the risk of chronic diseases. The recommended
distribution is as follows:
○ Carbohydrates: 45 to 65% of total daily calories
○ Fats: 20 to 35% of total daily calories
○ Proteins: 10 to 35% of total daily calories 37.

Dietary Ideals
A nutritious diet should embody the following characteristics:
 1. Adequacy: Ensures all essential nutrients, fiber, and energy are provided to maintain health
and body weight.
2. Balance: Foods should be provided in proportion to one another and to the body's needs.
3. kCalorie Control: Foods should provide the necessary energy to maintain a healthy body
weight without excess.
4. Nutrient Density: Foods should offer a high amount of nutrients relative to their calorie
content; the more nutrients and fewer calories, the better.
5. Moderation: Consuming enough of a substance without overindulging.
6. Variety: Incorporating a wide selection of foods from all major food groups to ensure a broad
range of nutrients 38, 35.

Overnutrition and Undernutrition

● Overnutrition refers to the excessive consumption of food energy or nutrients, which can
lead to health issues and increased susceptibility to diseases.
● Undernutrition is the insufficient intake of food energy or nutrients, severe enough to cause
health problems and increased susceptibility to diseases 37.

Daily Caloric Needs

● Sedentary Lifestyle: Involves only the typical activities of daily life.
● Active Lifestyle: Involves additional physical activity, such as walking more than 3 miles per
day at a moderate pace, alongside daily activities 37.

Food Labels
Food labels are essential tools for consumers to make informed choices about their dietary intake.
They provide information on the nutritional content of foods, helping individuals to select options
that align with their dietary goals and needs.

Ingredient List
● Order of Ingredients: All packaged foods must list ingredients in descending order by weight.
This means the first ingredient is the most predominant in the product. For example:
○ A beverage powder with ingredients listed as “sugar, citric acid, natural flavors”
indicates that sugar is the primary ingredient.
○ In contrast, a juice with “water, tomato concentrate, concentrated juices of carrots,
celery” suggests a more nutrient-dense product, as it contains whole food
ingredients rather than added sugars.
○ Similarly, a cereal labeled “puffed milled corn, sugar, corn syrup, molasses, salt” is
less nutrient-dense compared to one that states “100 percent rolled oats” 40.

Nutrition Facts Panel

● Key Information: The Nutrition Facts panel, mandated by the Food and Drug Administration
(FDA), includes essential details such as serving sizes, Daily Values, and nutrient quantities.
This panel helps consumers understand the nutritional content of the food they are
consuming.
 ● Updates: The FDA has proposed updates to the Nutrition Facts panel to reflect
advancements in nutrition science, making it easier for consumers to make informed dietary
choices 40.

Daily Values
● % Daily Value: The “% Daily Value” column on food labels provides an estimate of how a
serving of food contributes to the total daily diet based on a 2000-calorie diet. This helps
consumers gauge whether a food is high or low in specific nutrients.
● Variability: It is important to note that individual energy needs can vary significantly; some
people may require fewer or more calories than the standard 2000 kcal 41.

Claims on Labels
● Nutrient Claims: These statements characterize the quantity of a nutrient in a food (e.g., "low
fat," "high in fiber").
● Health Claims: These claims describe the relationship between a nutrient or food substance
and a disease or health-related condition (e.g., "may reduce the risk of heart disease").
● Structure-Function Claims: These statements describe how a product may affect the
structure or function of the body (e.g., "calcium builds strong bones"). Unlike health claims,
structure-function claims do not require FDA authorization 41.
MODULE 1 (LAB)

Techniques in Food Preparation

1. Measuring Dry Ingredients: Use dry measuring cups for ingredients like flour and sugar. Fill
the cup and level it off with a straight edge.
2. Measuring Powder Ingredients: Similar to dry ingredients, use a dry measuring cup or a
scale for accuracy.
3. Measuring Liquid: Use liquid measuring cups, which typically have a spout for pouring. Fill to
the desired measurement line while checking at eye level.
4. Peeling Raw Tomatoes and Potatoes: Use a vegetable peeler or knife to remove the skin
without wasting too much flesh.
5. Peeling Firm Fruits and Vegetables: For items like carrots and apples, a peeler or knife can
be used to remove the skin.
6. Cutting Meat or Vegetables in Julienne Strips or Match Sticks: Cut into thin strips for even
cooking and presentation.
7. Slicing Firm Fruits and Vegetables: Use a sharp knife to create even slices for salads or
garnishes.
8. Dicing Celery, Carrots, and Green Pepper: Cut into small cubes for even cooking and
incorporation into dishes.
9. Chopping, Dicing, and Mincing Onion: Depending on the size needed, chop into larger pieces,
dice into smaller cubes, or mince for fine pieces.
Purchasing
Purchasing refers to acquiring the goods and services necessary for a business to operate. It is now
viewed as a strategic function that can help control costs and improve efficiency. Effective
purchasing involves:
● Evaluating Suppliers: Assessing quality, price, and reliability.
● Negotiating Prices: Working to get the best deals.
● Managing Inventory: Ensuring that the right amount of stock is available without
over-purchasing.

Volume (Liquid)

US Customary Metric

1/8 teaspoon 0.6 ml

1/4 teaspoon 1.2 ml

1/2 teaspoon 2.5 ml

3/4 teaspoon 3.7 ml

1 teaspoon 5 ml

1 tablespoon 15 ml

2 tablespoons (1 fluid 30 ml
ounce)

1/4 cup (2 fluid ounces) 59 ml

1/3 cup 79 ml

1/2 cup 118 ml

2/3 cup 158 ml

3/4 cup 177 ml

1 cup (8 fluid ounces) 237 ml

2 cups (1 pint) 473 ml

4 cups (1 quart) 946 ml

8 cups (1/2 gallon) 1.9

liters

1 gallon 3.8
liters

Weight (Mass)

US Contemporary (Ounces) Metric (Grams)

1/2 ounce 14 grams

1 ounce 28 grams

3 ounces 85 grams

3.53 ounces 100 grams

4 ounces 113 grams

8 ounces 227 grams

12 ounces 340 grams

16 ounces (1 pound) 454 grams

Oven Temperatures

US Contemporary (°F) Metric (°C)

250° F 121° C

300° F 149° C

350° F 177° C

400° F 204° C

450° F 232° C

Volume Equivalents (Liquid)

US Customary Equivalent

3 teaspoons 1 tablespoon (0.5 fluid

ounce)

2 tablespoons 1/8 cup (1 fluid ounce)

4 tablespoons 1/4 cup (2 fluid ounces)

5 1/3 1/3 cup (2.7 fluid ounces)

tablespoons

8 tablespoons 1/2 cup (4 fluid ounces)

12 tablespoons 3/4 cup (6 fluid ounces)

16 tablespoons 1 cup (8 fluid ounces)

2 cups 1 pint (16 fluid ounces)

2 pints 1 quart (32 fluid ounces)

4 quarts 1 gallon (128 fluid ounces)

1. Dry vs. Liquid Measurements
● US Dry Volumes: The US has different measurement systems for dry and liquid volumes,
which can lead to confusion. For example, a dry pint and a liquid pint are not the same.
● Measurement by Weight: Outside the US, dry ingredients are typically measured by weight
rather than volume, which can provide more accuracy in cooking and baking.

2. Grams vs. Teaspoons

● Density Matters: The conversion from grams to teaspoons is not straightforward because
grams measure mass while teaspoons measure volume. The conversion depends on the
density of the substance being measured.
○ For example, water has a density of 1 g/ml, meaning 1 gram of water is equivalent to
1 milliliter, which is about 0.2 teaspoons.

3. Measurement Systems
● Metric System: Most countries use the metric system, which is based on measurable
phenomena. This system is standardized and easier to use for conversions.
 ● English Units: Some English-speaking countries, including the US, UK, and Australia, use
traditional measurement systems that can vary in definitions (e.g., pints and quarts).
● Variations in the US: There are differences between the US contemporary measurement
system and the one used by the FDA, which can lead to discrepancies, especially in larger
volumes.

4. Practical Implications
● Recipe Origin: When using recipes, it's crucial to consider the origin of the recipe, as the
author may be using a different measurement system. This can significantly affect the
outcome of the dish if not accounted for.

MODULE 2 (LECTURE AND LAB)

Nutrition Assessment
● Purpose: To gather comprehensive information about the client's nutritional status.
● Components:
○ Food/Nutrition-Related History: Understanding dietary habits and preferences.
○ Biochemical Data: Analyzing lab results and other medical tests.
○ Medical Tests and Procedures: Reviewing relevant health information.
○ Anthropometric Measurements: Collecting data on body measurements (e.g., weight,
height).
○ Nutrition-Focused Physical Findings: Observing physical signs related to nutrition.
○ Client History: Documenting personal and family health history.

2. Nutrition Diagnosis
● Purpose: To identify and label the specific nutrition-related problems based on the
assessment data.
● Process: The dietitian/nutritionist uses the information gathered to determine the most
appropriate diagnosis, which helps in formulating a targeted intervention plan.

3. Nutrition Intervention
● Purpose: To implement strategies aimed at addressing the identified nutrition problems.
● Focus: The intervention is directed at the root cause of the issue, with the goal of alleviating
symptoms and improving the client's nutritional status. This may include dietary
modifications, education, and support.

4. Nutrition Monitoring/Evaluation
● Purpose: To assess the effectiveness of the intervention.
● Process: The dietitian/nutritionist monitors the client's progress towards the established
goals and evaluates whether the interventions are successful. Adjustments to the care plan
may be made based on this evaluation.

Individualized Care
 ● The NCP emphasizes that not all clients will receive the same care. It provides a framework
for tailoring nutrition interventions to meet the unique needs and values of each client,
utilizing the best available evidence to inform decisions.

NCP Step 1: Nutrition Assessment

Purpose: The Nutrition Assessment is a systematic approach designed to collect, classify, and
synthesize relevant data necessary for identifying nutrition-related problems and their underlying
causes. This step is dynamic and ongoing, involving both initial data collection and continual
reassessment to adapt to the client's changing status. It contrasts with nutrition monitoring and
evaluation, which focuses on assessing changes in client behavior and nutritional status based on
previously collected data.
Finding Nutrition Assessment Data
● For Individuals: Data can be gathered directly from the client through:
○ Interviews: Engaging in discussions to understand dietary habits and health
concerns.
○ Observations: Noting physical signs and behaviors related to nutrition.
○ Measurements: Collecting quantitative data such as weight and height.
○ Health Records: Reviewing past medical history and treatments.
○ Referring Health Care Providers: Collaborating with other professionals for
comprehensive insights.
● For Population Groups: Data is sourced from:
○ Surveys: Conducting studies to gather dietary and health information.
○ Administrative Data Sets: Utilizing existing records for analysis.
○ Epidemiological or Research Studies: Drawing on findings from scientific research to
inform assessments.

Terminology for Nutrition Assessment

Nutrition assessment data is organized into five key domains:
1. Food/Nutrition-Related History:
○ Includes food and nutrient intake, administration, medication use,
complementary/alternative medicine, knowledge and beliefs about nutrition,
availability of food and supplies, physical activity levels, and overall nutrition quality
of life.
2. Anthropometric Measurements:
○ Involves height, weight, body mass index (BMI), growth pattern indices, percentile
ranks, and weight history.
3. Biochemical Data, Medical Tests, and Procedures:
○ Consists of laboratory data (e.g., electrolytes, glucose levels) and results from
medical tests (e.g., gastric emptying time, resting metabolic rate).
4. Nutrition-Focused Physical Findings:
○ Observations related to physical appearance, muscle and fat wasting, swallowing
function, appetite, and overall affect.
5. Client History:
 ○ Encompasses personal history, medical and health history, family history, treatments
received, use of complementary/alternative medicine, and social history.

NCP Step 2: Nutrition Diagnosis

Purpose: The Nutrition Diagnosis step involves the identification and labeling of existing nutrition
problems by nutrition and dietetics practitioners. This step is crucial as it differentiates nutrition
diagnoses (e.g., inconsistent carbohydrate intake) from medical diagnoses (e.g., diabetes), focusing
specifically on nutrition-related issues that the practitioner is responsible for addressing.
Determining a Nutrition Diagnosis
Nutrition and dietetics practitioners utilize standard diagnostic terminology to label the client's
nutrition diagnosis(es). This process involves organizing nutrition assessment data, which is then
clustered for comparison with defining characteristics outlined in reference sheets. The eNCPT
(electronic Nutrition Care Process Terminology) provides comprehensive reference sheets for each
nutrition diagnosis, detailing its definition, potential causes (etiology), and common signs or
symptoms identified during the Nutrition Assessment step.
Terminology for Nutrition Diagnosis
Nutrition diagnoses are categorized into three main domains:
1. Intake:
○ Refers to issues related to the quantity of food or nutrients consumed, such as too
much or too little compared to actual or estimated needs.
2. Clinical:
○ Involves nutrition problems that are associated with medical or physical conditions
affecting the client.
3. Behavioral-Environmental:
○ Encompasses factors related to knowledge, attitudes, beliefs, physical environment,
access to food, and food safety that may influence nutritional status.

Communicating a Nutrition Diagnosis

To effectively communicate a nutrition diagnosis, practitioners formulate a PES (Problem, Etiology,
Signs and Symptoms) statement. This structured format allows for clear articulation of the nutrition
problem, its root causes, and the evidence supporting the diagnosis. The PES statement is
constructed as follows:
● (P) Problem or Nutrition Diagnosis Term: Describes the alterations in the client’s nutritional
status.
● (E) Etiology: Identifies the cause or contributing risk factors linked to the nutrition diagnosis,
introduced by the phrase "related to."
● (S) Signs/Symptoms: Provides data or indicators that help determine the client's nutrition
diagnosis, linked to the etiology by the phrase "as evidenced by."
Example of a PES Statement:
● "Inconsistent carbohydrate intake related to lack of knowledge about carbohydrate counting
as evidenced by dietary recall showing variable carbohydrate consumption."

Guidelines for Writing a Clear PES Statement

When crafting a PES statement, nutrition and dietetics practitioners should engage in critical thinking
and ask specific questions to clarify the nutrition diagnosis(es). Here are the key components and
considerations:
Critical Thinking Skills for PES Statement
1. P (Problem):
○ Question: Can the nutrition and dietetics practitioner resolve or improve the client's
nutrition diagnosis?
○ Consideration: If there is a choice between two nutrition diagnoses from different
domains, prioritize the Intake diagnosis, as it is more specific to the role of the
dietitian/nutritionist.
2. E (Etiology):
○ Question: Is the etiology the specific “root cause” that can be addressed with a
nutrition intervention?
○ Consideration: If addressing the etiology does not resolve the problem, consider
whether the intervention can at least alleviate the signs and symptoms.
3. S (Signs/Symptoms):
○ Question: Will measuring the signs and symptoms indicate if the problem is resolved
or improved?
○ Consideration: Ensure that the signs and symptoms are specific enough to monitor
changes and communicate the resolution or improvement of the nutrition diagnosis.
4. PES Overall:
○ Question: Do the nutrition assessment data support the nutrition diagnosis, etiology,
and signs and symptoms?

NCP Step 3: Nutrition Intervention

Definition: A nutrition intervention is a planned action designed to change a nutrition-related
behavior, risk factor, environmental condition, or aspect of health status. The goal is to resolve or
improve the identified nutrition diagnosis(es) or nutrition problem(s). Interventions are tailored to
meet the client's needs through careful planning and implementation.
Determining a Nutrition Intervention
The selection of a nutrition intervention is driven by the nutrition diagnosis and its etiology. The
intervention typically aims to resolve the nutrition diagnosis by altering or eliminating the underlying
causes. In some cases, it may focus on relieving the signs and symptoms of the nutrition problem.
Goals for nutrition interventions should ideally be developed collaboratively with the client, providing
a basis for monitoring progress and measuring outcomes.
Terminology for Nutrition Intervention
Nutrition interventions are categorized into five domains:
1. Food and/or Nutrient Delivery:
○ Customized approaches for food/nutrient provision.
2. Nutrition Education:
○ A formal process to instruct or train clients in skills or knowledge to help them
manage or modify their food, nutrition, and physical activity choices.
3. Nutrition Counseling:
 ○ A supportive process characterized by a collaborative counselor-client relationship to
establish priorities, goals, and action plans for self-care.
4. Coordination of Nutrition Care:
○ Involves consultation, referral, or coordination with other healthcare providers or
agencies to assist in managing nutrition-related problems.
5. Population-Based Nutrition Action:
○ Interventions designed to improve the nutritional well-being of a population.

Use of Nutrition Intervention Terminology

Nutrition intervention is accomplished through two interrelated steps: planning and implementing.
Planning the Nutrition Intervention
● Prioritize interventions based on urgency, impact, and available resources.
● Collaborate with the client to identify intervention goals for each diagnosis.
● Write a nutrition prescription based on customized dietary intake recommendations aligned
with current standards and the client's health condition.
● Select specific intervention strategies focused on the etiology of the problem, based on
current knowledge and evidence.
● Define the time and frequency of care, including intensity, duration, and follow-up.
Implementation Phase
● Collaborate with the client to execute the care plan.
● Communicate the nutrition care plan effectively.
● Modify the plan as needed based on client feedback and progress.
● Follow up to ensure the plan is being implemented and revise strategies as necessary based
on changes in the client's condition or response to the intervention

NCP Step 4: Nutrition Monitoring and Evaluation

Definition: The purpose of nutrition monitoring and evaluation is to assess the progress made
towards achieving the goals set during the nutrition intervention. This process aims to ensure that
the expected outcomes are being met and to promote consistency within the dietetics profession
regarding the effectiveness of nutrition interventions. It involves identifying relevant outcomes and
indicators that align with the diagnosis and the nutrition intervention plans.
Key Components of Nutrition Monitoring and Evaluation
1. Selection of Outcomes/Indicators:
○ During the initial interaction, appropriate outcomes and indicators are chosen for
monitoring and evaluation in subsequent sessions. These indicators help track
progress and determine if the goals are being achieved.
○ Factors influencing the selection of indicators include:
■ Medical diagnosis
■ Health care outcomes
■ Client goals
■ Nutrition quality management goals
■ Practice setting
■ Client population
 ■ Disease state and/or severity
2. Domains of Nutrition Monitoring and Evaluation: The terminology for monitoring and
evaluation is organized into four main categories:
○ Food/Nutrition-Related History Outcomes: This includes data on food and nutrient
intake, administration, medication use, knowledge and beliefs, availability of food and
supplies, physical activity, and overall nutrition quality of life.
○ Anthropometric Measurement Outcomes: Measurements such as height, weight,
body mass index (BMI), growth patterns, and weight history.
○ Biochemical Data, Medical Tests, and Procedure Outcomes: Lab data (e.g.,
electrolytes, glucose) and results from medical tests (e.g., gastric emptying time,
resting metabolic rate).
○ Nutrition-Focused Physical Finding Outcomes: Observations related to physical
appearance, muscle and fat wasting, swallowing function, appetite, and overall
affect.
3. Collection and Use of Outcome Data: The monitoring and evaluation process consists of
three main components:
○ Monitoring: Practitioners provide evidence that the nutrition intervention is affecting
the client’s behavior or status.
○ Measuring: Gathering data for the selected outcomes and indicators.
○ Evaluating: Comparing current findings with previous data, nutrition intervention
goals, and reference standards to assess the overall impact of the nutrition
intervention on the client’s nutrition diagnosis and health outcomes.

MODULE 3 (LABORATORY)

Calculating Diets and Meal Planning

Purpose: The primary goal of calculating diets and meal planning is to ensure that individuals
receive the appropriate nutrients while adhering to specific dietary needs, whether for health
maintenance, weight loss, or managing medical conditions.
Food Exchange List:
● Definition: The Food Exchange List is a tool used in nutrition and diet therapy that
categorizes foods into groups based on their macronutrient content. This allows for easy
substitution of foods within the same group, making it easier for individuals to adhere to
their dietary plans.
● Groups: The list typically includes six main groups:
○ Starch/Bread: Includes foods like cereals, bread, and pasta.
○ Meat: Encompasses various protein sources.
○ Fruits: Contains a variety of fruits, focusing on fiber-rich options.
○ Vegetables: Includes both starchy and non-starchy vegetables.
○ Fats: Covers different types of fats and oils.
○ Milk: Includes dairy products, focusing on low-fat options.

Each food item within a group has a similar macronutrient profile, which allows individuals to
exchange one food for another without significantly altering their overall nutrient intake.
2. Macronutrients
Carbohydrates:
● Composition: Carbohydrates are organic compounds made up of carbon, hydrogen, and
oxygen. They are a primary source of energy for the body.
● Types:
○ Simple Carbohydrates: These include monosaccharides (e.g., glucose, fructose) and
disaccharides (e.g., sucrose, lactose). They are quickly absorbed and provide rapid
energy.
○ Complex Carbohydrates: These include polysaccharides (e.g., starch, fiber) and take
longer to digest, providing sustained energy.
● Sources: Common sources of carbohydrates include grains (cereals, bread, rice), vegetables
(especially starchy ones like potatoes), and fruits (bananas, apples, berries).
Proteins:
● Composition: Proteins are organic compounds formed by chains of amino acids, which
contain carbon, hydrogen, oxygen, and nitrogen. The presence of nitrogen distinguishes
proteins from other macronutrients.
● Amino Acids: There are 20 different amino acids, of which 9 are essential (must be obtained
from the diet):
1. Histidine
2. Isoleucine
3. Leucine
4. Lysine
5. Methionine
6. Phenylalanine
7. Threonine
8. Tryptophan
9. Valine
● Sources: Protein sources include meat, fish, eggs, dairy products, legumes, and nuts.
Proteins are crucial for building and repairing tissues, making enzymes and hormones, and
supporting immune function.
Fats:
● Definition: Fats, also known as lipids, are a group of compounds that are insoluble in water
but soluble in organic solvents. They are essential for various bodily functions.
● Types of Lipids:
○ Triglycerides: The most common form of fat in the diet and body, providing energy.
○ Phospholipids: Important for cell membrane structure.
○ Sterols: Includes cholesterol, which is vital for hormone production and cell
membrane integrity.
● Functions: Fats provide energy, support cell growth, protect organs, and help absorb certain
nutrients (like vitamins A, D, E, and K).

3. Calories
 ● Definition: A calorie is a unit of energy. It measures how much energy food provides to the
body when consumed.
● Importance: Understanding calories is crucial for managing energy intake and expenditure.
For instance, if a food item contains 100 calories, it indicates the amount of energy that can
be derived from consuming that food.
● Caloric Balance: Maintaining a balance between calories consumed and calories burned is
essential for weight management. Consuming more calories than the body uses leads to
weight gain, while consuming fewer leads to weight loss.

Steps in Meal Planning Using the Food Exchange List

1. Assess Nutritional Needs:
○ Determine daily caloric needs based on age, gender, activity level, and health goals
(e.g., weight loss, maintenance).
○ Identify any specific dietary restrictions or preferences (e.g., vegetarian, low-carb).
2. Set Goals:
○ Establish clear, achievable goals for your meal plan, such as increasing vegetable
intake, reducing sugar consumption, or incorporating more whole grains.
3. Choose Foods from the Food Exchange List:
○ Select foods from each of the six groups in the Food Exchange List: starch/bread,
meat, fruits, vegetables, fats, and milk.
○ Aim for a variety of foods within each group to ensure a wide range of nutrients.
4. Control Portion Sizes:
○ Use standard serving sizes from the Food Exchange List to help manage portion
control and caloric intake.
5. Plan Meals and Snacks:
○ Create a daily meal schedule that includes three main meals and two to three
snacks.
○ Ensure that each meal includes a balance of macronutrients (carbohydrates,
proteins, and fats).
6. Review and Adjust:
○ After creating the meal plan, review it to ensure it meets nutritional needs and
preferences.
○ Make adjustments as necessary to improve variety, taste, or nutritional balance.

Example Meal Plan

Daily Caloric Goal: 1,800 calories (adjust based on individual needs)
Breakfast
● 1 serving of starch/bread: 1 slice of whole-grain toast
● 1 serving of protein: 1 boiled egg
● 1 serving of fruit: 1 small banana
● 1 serving of milk: 1 cup of low-fat milk
Morning Snack
● 1 serving of fruit: 1 medium apple
 ● 1 serving of fat: 1 tablespoon of almond butter
Lunch
● 2 servings of starch/bread: 1 cup of cooked brown rice
● 1 serving of protein: 3 ounces of grilled chicken breast
● 2 servings of vegetables: 1 cup of steamed broccoli and 1 cup of mixed salad greens with
vinaigrette
● 1 serving of fat: 1 teaspoon of olive oil (used in salad dressing)
Afternoon Snack
● 1 serving of protein: 1/2 cup of Greek yogurt (fat-free)
● 1 serving of fruit: 1/2 cup of mixed berries
Dinner
● 2 servings of starch/bread: 1 medium sweet potato and 1/2 cup of quinoa
● 1 serving of protein: 4 ounces of baked salmon
● 2 servings of vegetables: 1 cup of roasted Brussels sprouts and 1 cup of sautéed spinach
● 1 serving of fat: 1 tablespoon of avocado (sliced)
Evening Snack
● 1 serving of milk: 1 cup of low-fat yogurt
● 1 serving of fat: 1 ounce of mixed nuts (unsalted)

Summary of Meal Plan Components

● Vegetables: Emphasized in lunch and dinner to provide fiber and essential nutrients.
● Fruits: Incorporated in snacks and breakfast for vitamins and natural sugars.
● Whole Grains: Included in breakfast, lunch, and dinner for sustained energy.
● Lean Proteins: Featured in all meals to support muscle health and satiety.
● Healthy Fats: Limited saturated fats and included sources like olive oil, nuts, and avocado.

MODULE 3 (LECTURE)
A. Monosaccharides
Monosaccharides are the simplest form of carbohydrates, consisting of single sugar units. The three
key monosaccharides important in nutrition are:
1. Glucose: This is the primary energy source for most cells, especially for the brain and
nervous system, which rely almost exclusively on glucose. The body derives glucose from
carbohydrates, and maintaining blood glucose levels is crucial for optimal cellular function.
2. Fructose: Known as the sweetest sugar, fructose is naturally found in fruits and honey.
However, it is often consumed in higher quantities through sweetened beverages and
processed foods containing high-fructose corn syrup.
3. Galactose: This sugar is primarily found in lactose, the sugar present in milk. During
digestion, galactose is released as a single sugar.

B. Disaccharides