Nutrition Basics: Introduction

Definition:
 Nutrition is defined as the science of food

and its relationship to health.

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It Include:
 The way in which foods are grown, harvested, stored,
processed and prepared, and the effects of these on
nutrient composition and nutritional value.

 Digestion, absorption, circulatory transport, and cellular

uptake of the nutrient, as well as regulation of all these
processes

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Integrated understanding of human
nutrition:
A. Internal environment:

 Cell nucleus (Genetic)

 Cells: metabolism

 Circulation

 All organ systems, also

 Central nervous system

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B. External environment
1. Food security/insecurity
2. Household characteristics; care
3. Social circumstances
4. Economic circumstances
5. Housing, sanitation, politics
6. Agriculture, health services (resources; ideologies)

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 Nutrition is the sum of all processes involved
in:
 The intake,
 Assimilation, and
 Utilization
Of the proper amounts of nutrients to:
 Maintain health,
 Well-being, and
 Productivity.
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The public health nutritionist will be responsible for:

- Nutrition surveillance, and the design,

- Implementation, and monitoring of interventions and

- Dietary guidelines that address relevant public health problems.

 A background knowledge in economics, agriculture, political

science, and policy design is essential for the formulation and

application of nutrition policy in a country.

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Food is essential because it contains nutrients
that the body needs for the following:

1. Developing, growing, maintaining, replacing, and repairing

cells and tissues .

2. Resisting and fighting infection and recovering from illness .

3. Producing energy, warmth, movement, and work.

4. Carrying out chemical processes such as digestion.

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 Nutrition is concerned primarily with roles played by

nutrients in body growth, development and maintenance .

 Dietetics is the practical application of nutrition

principles includes diet planning for individual including
patients and special groups such children, adolescent, and
pregnancy.

 Optimal, balanced nutrition is a major determinant of health.

 It can be used to promote health and well-being, to prevent ill health

and to treat disease.

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 The terms “nutrition” and “food” are closely related but not
interchangeable.
 Nutrition is a process of events, while food is a product that is
eaten or taken into the body.
 Good nutrition relies on a diverse, adequate diet and is
essential for the development and maintenance of the body
from infancy to old age.
 Nutritional status can be both the “cause” and the “outcome” of
good or poor health.

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Cultural & Nutrition
 The perception that food represents more than its
constituent parts is still true.
 Eating together is an accepted form of social interaction.
 It is a way in which cultural habits and customs, social
status, kinship, love, respect, sharing, and hospitality are
expressed.
 Scientists and nutrition professionals realize that, when
formulating dietary guidelines for traditional living
people, cultural beliefs and taboos should be taken into
account and incorporated.

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 There are numerous examples of traditional food
habits and diets, often based on what was
available.
 Today, with the world becoming a global village,
 cultures have learned from each other the dietary
patterns associated with good health such as
 Mediterranean diet

(a diet of a type traditional in Mediterranean

countries, characterized especially by a
- high consumption of vegetables and olive
oil
- moderate consumption of protein)

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Relationship between nutrition and
health
 based on nutritional status, Individuals can be broadly
categorized into having
 optimal nutritional status
 being undernourished
 over nourished
 malnourished.
 lifestyle factors, environmental factors, nutrition
influence health and well-being, but nutrition is a major,
modifiable, and powerful factor in promoting health,
preventing and treating disease, and improving quality of
life.
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Undernutrition
: due to
 Hunger

 Food-insecurity

 individuals living in poverty,

 ignorance

 disrupted societies

 war

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Overnutrition
due to Overconsumption of food,
especially macronutrients
 Health consequences and
outcomes:
 Obesity

 metabolic syndrome

 cardiovascular disease,

 Type 2 diabetes mellitus

 cancers

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Malnutrition

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Nutrition Basics: Related terms
 Balanced diet :

-The daily provision of a variety of foods which include all the nutrients in the right amounts and
combinations required to meet the body’s functional needs
 Diet :

The customary amount and kind of food and drink a person takes in day to day.
 Carbohydrates :
The main sources of energy in the diet, referred to as energy-giving foods.

 Energy requirement :

The amount of energy needed to maintain health and growth and support an individual level of physical

activity

 Lipids :Fat-soluble compounds high in energy that can be found in solid or liquid form

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 Macronutrients – Nutrients (carbohydrates, fats, and
proteins) needed by the body in relatively large quantities,
measured in grams per day
 Malnutrition – A condition caused by inadequate or excess
intake of nutrients
 Meal – Food served or eaten at a given time during the day
(e.g., breakfast, lunch, dinner)
 Micronutrients – Nutrients (vitamins and minerals) needed by
the body in very small quantities, usually less than 1 gram per
day

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 Minerals – Inorganic compounds which must be obtained in

the food, required for chemical and metabolic and other

functions .

 Nutrients – Substances or components of food which contain

carbohydrates, proteins, fats (lipids), vitamins, minerals, and

water.

 Nutrition – The sum of all processes involved in taking food

and the body’s assimilation and use of the food

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 Nutritional status – The health status of the body in relation to
a nutrient or group of nutrients.
 Overnutrition – A condition caused by excess intake of
nutrients.
 Proteins – Macronutrients essential for body growth and
building and repairing tissues and muscles
 Undernutrition – A condition caused by inadequate intake of
nutrients.
 Vitamins – Organic compounds that performs specific
metabolic functions in the body.

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General Nutrition Concepts
 Influences of Nutrition
- Health
- Appearance
- Behavior
- Mood
 Role of Nutrients in Diet
- Growth and development
- Provide energy
- Regulate metabolism

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Recommendations for Nutrient
Intake:

1. Estimated Average Requirement (EAR)

2. Recommended Dietary Allowance (RDA)
3. Adequate Intake (AI)
4. Tolerable Upper Intake Level (UL)

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Recommended Dietary Allowance
 The levels of intake of essential nutrients to be adequate to
meet the known nutritional needs of all healthy persons of
the same ages and gender.

Estimated Energy Requirement

 Used to estimate calorie needs of the average person within
a specific height, weight, gender, age and physical activity
pattern.

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Adequate Intake
 Determined approximations of the nutrient intake by a
defined population or subgroup that appears to sustain a
defined nutritional state.

Tolerable Upper Intake Level

 Highest level of daily nutrient intake that is likely to cause
no risks of adverse health effects to almost all individuals in
the general population

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building blocks of a nutritious diet
 A, B,C,M, V PRINCIPLES
 A = adequacy
 B = balance
 C = calorie control
 M = moderation
 V = variety

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 A,B,C,M,V - PRINCIPLE OF NUTRITIOUS DIET
 Adequacy - the diet contains a quantity adequate to
maintain health.
 Balance - foods groups are consumed in the proper
proportion.
 Calorie Control - the diet provides enough energy to
maintain healthy Body weight.
 Moderation - the diet meets one's nutritional needs
without over-eating.
 Variety - the diet must he from many different types of
foods from all food groups.

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