NDT Module 1
NDT Module 1
NDT Module 1
z 1
MODULE
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Learning Outcomes:
1. Integrate relevant principles of anatomy and physiology,
biochemistry and health education in nutrition and diet
therapy. (CO1)
2. Develop competencies in understanding the effects of
nutrients in the body. (CO1)
HEALTH- state of
complete physical,
mental and social
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well-being and not
merely the
absence of
disease of
infirmity.
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Disease Prevention
Carbohydrates (CHO)
Fats (Lipids)
Proteins (CHON)
Minerals
Vitamins
Water
Is one that human body required but cannot
z manufacture in sufficient amounts to meet bodily
ESSENTIAL NUTRIENTS
Are not needed in the diet because the body
can make them from other substances.
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Example: amino acid alanine (body
manufactures from raw materials)
NONESSENTIAL NUTRIENTS
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A healthy body can manufacture in sufficient
quantities. Example: amino acids tyrosine
CONDITIONALLY ESSENTIAL
NUTRIENTS
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ESSENTIAL
NUTRIENTS
FOR HUMAN
BEINGS
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FUNCTIONS OF NUTRIENTS:
Water
Protein
Fat
Carbohydrate
FOOD – anyz
substance, organic or inorganic, when
ingested or eaten, nourishes the body by building
and repairing tissues, supplying heat and energy,
and regulating bodily processes.
FOOD SUSTAINS LIFE, SECOND TO OXYGEN!
FOOD QUALITY:
- Satiety value
Safe to eat
- Offers variety and
Nourishing
planned within the
Palatability socio-economic context
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Adapted from Crowe and Francis, 2013: Milner, Toner and Davis, 2014
Factors affecting FOOD CHOICES
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Factors
Influencing
Food
Choice at
Difference
Levels
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z MACRONUTRIENTS
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CARBOHYDRATES
z CARBOHYDRATES
Classification:
According to COMPLEXITY of molecules and number
of sugar units:
Monosaccharides (1 sugar unit)
SUCROSE
“cane sugar” or ”beet sugar” – from sugar
cane and sugar beets
Abundant in molasses, maple syrup, some
fruits and vegetables
Sucrose is the most common form of sugar in
cooking and in table service – “table sugar”
1 molecule of glucose and 1 molecule of
fructose. Equal amount of this mixture: invert
sugar”
Disaccharides
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MALTOSE
“malt sugar” – derived from digestion of starch with the aid of enzyme,
diastase, found in sprouting grains.
Does not occur free in nature but can be hydrolyzed by amylases
(saliva & intestines) from starches of cereal grains.
1 mol Maltose yields 2 mol of glucose
In the intestine maltose is not readily fermented by bacteria – beneficial
for infant feeding
Maltose combines with dextrin (dextrimaltose) – infant milk formulas
Present in malt products, beer, infant formulas and sprouting seeds
Disaccharides
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LACTOSE
“milk sugar” – found in milk and milk products
Hydrolyzed to glucose and galactose and slowly
digested
The least sweet among sugars. Only 1/6 s sweet
as sucrose or table sugar
Pregnant mothers: lactose can be formed from
glucose. Excreted in the urine as lactose.
Lactose intolerant: lactose is not hydrolyzed in the
small intestines into glucose and galactose but
passes to the colon and is fermented by bacteria.
Limited fermentation causes laxative effect and
excessive diarrhea.
z Sugar ALCOHOLS
Sugar Alcohol – sugar
replacers, polyols,
Characteristics:
nutritive sweeteners and
bulk sweeteners Do not promote tooth decay
POLYOLS
Neither sugar nor alcohol. Commonly referred as “sugar
alcohol”
Group of low digestible carbohydrates derived from
hydrogenation of their sugar or syrup source (sorbitol from
glucose, lactitol from lactose)
Three important sugar alcohol: sorbitol, xylitol and mannitol
(same sweetening effect of glucose)
S Approved Definitions of Food Label Terms
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u TERM STANDARD
g
a Sugar-free Contains less than one-half of sugars
r per serving
Reduced sugar or less sugar At least 25% less sugar or sugars per
i serving than a standard serving size of
z a traditional food
n
No added sugar or without No sugars added during processing or
F added sugar packing including ingredients that
O contain sugar, such as juice or dry fruit
O
D Low sugar May not be used as a claim on a food
S label.
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NONNUTRITIVE SWEETENERS
Rebaudioside A & Stevia Only the forms listed have been granted approval
stevioside purified by the FDA, not the whole stevia leaves (which
from Stevia are sold as dietary supplements).
leaves
Polysaccharides
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STARCH
World’s most abundant chief form of carbohydrate.
Amylose starches: compact, with low solubility and less rapidly digested
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Polysaccharides
DEXTRIN
Intermediate product of starch digestion and formed from partial hydrolysis of starch.
Action of dry heat on starch (toasting bread or browning of cake crust) produces dextrin
GLYCOGEN
“animal starch” – storage form in the body is in the liver and muscles.
Muscle glycogen – directly supplies energy to the surrounding tissues during exercise and work.
Liver glycogen – changed into glucose and circulated by blood to parts of the body
Food sources: liver and oysters
Glycogen stores – readily converted into lactic acid
Normally, ONLY 355 grams (or close to 1/3 kilo) of glycogen is present in the body.
Excess amount of glucose beyond the limits of glycogen storage will be converted into body fats
and store in adipose tissues
z Complex and Simple Carbohydrates
Complex Carbohydrates as Complex Carbohydrates as Refined sugars are found in:
natural starches are found refined starches are found
in: in:
Bananas Biscuits, pastries and cakes Biscuits, cakes and pastries
Barley Pizzas Chocolate
Beans Sugary processed breakfast Honey and jams
Brown rice cereals Jellies
Chick peas White bread Brown and white cane sugar
Lentils White flour Pizzas
Nuts White pasta Prepared foods and sauces
Oats White rice Soft drinks
Potatoes Sweets and snack bars
Root vegetables
Sweet corn
Wholegrain cereals
Wholemeal: breads, cereals,
flour, pasta
Yams
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COMPLEX CARBOHYDRATES
FRUCTOOLIGOSACCHARIDE (FOS)
Act ”like soluble fiber”
Lowers intestinal pH by producing short- chain fatty acids
“neosugar” – found in banana, barley, garlic, grains, onions and
tomatoes
INULIN
Acts “like soluble fiber”
Increases the production of bifidobacterial and helps increase
resistance to infection
Dietary FIBER
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FIBER
Called “roughage” or “bulk” is the indigestible part of food.
It does not add fuel or energy value to the diet but adds volume.
Derived from plant sources and contains polysaccharides (cellulose, hemicellulose,
pectin, gums, mucilages and lignins)
Most well-known dietary fiber: cellulose
Cannot be digested by man due to lack of enzymes that can split the beta-linkages in
these complex polysaccharides.
Insoluble Fiber: made up of the structural parts of plants with indigestible fibers cellulose,
hemicellulose and lignin. Do not dissolve in water.
Adequate Intake (AI) for fiber based on 14 grams of fiber per 1000 kcal
Men: 38 grams
Women: 25 grams
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Dietary FIBER
SOLUBLE FIBER
Food sources: beans, oatmeal, barley, broccoli and citrus, oat bran
Reduces cholesterol levels, regulates blood sugar levels and weight loss
INSOLUBLE FIBER
Food sources: woody or structural parts of plants such as fruit and
vegetable skins, and the outer coating (bran) of wheat kernels.
Promote regularity of the bowel movements and reduce risk of
diverticular disease and some forms of cancer.
Decreased transit time and decreased intestinal pressure
z Dietary FIBER
PECTIN – fiber made of galactouronic acid and other monosaccharides. Absorbs water and
forms a gel. Food thickening or binding agent. Often used in jams and jellies. Sources: citrus
fruits, apples, strawberries and carrots.
Mucilages are dietary fibers that contain galactose, mannose and other monosaccharides
Gums are dietary fibers that contain galactose, glucuronic acid and other monosaccharides.
Sources: oats, legumes, guar and barley
Psyllium is soluble fiber obtained from a sees of a plant: genus plantago ovata. Composed
of 80% dietary fiber and small amount of protein, fats, vitamins and minerals.
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Dietary FIBER
Protein sparer
DENTAL CARIES
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MACRONUTRIENTS
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FATS/
LIPIDS
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LIPIDS
Include true fats, oils and fat like compounds such as lipoids and sterols
Fatty aids with one (1) unfilled spot (one double bond between
carbon atoms) – monounsaturated fat
Food sources: vegetable oils: olive, canola (rapeseed), peanut, nuts
(macadamia, hazelnuts, almonds and pecans; and avocados.
Fatty acids with 2 or more unfilled spots (more than 1 double bond
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CLASSIFICATION OF FATTY ACIDS
Alpha-linolenic acid
Monounsaturated
Other polyunsaturated FA
cholesterol
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TRANS-FATTY ACIDS
Fat cannot freely travel in the bloodstream; needs water soluble carrier
Triglyceride derivative
Four classes:
Prostaglandins
Prostacyclin
Thromboxane
leukotrienes
z STEROLS
Dietary fat supplies the body with essential fatty acids (linoleic and
alpha-linolenic acid).
Fat stored as adipose tissue that supports and protects vital organs.
A layer of fat directly under the skin helps in the regulation of body
temperature.
VISIBLE fat
Obvious fats, easy to see
INVISIBLE fat
less visible
AMINO ACIDS
Semi - Essential – semi- indispensable aà reduces the
need for a particular amino acids or partially spares it.
Arginine, Tyrosine, Cycteine, Glycine, Serine
AMINO ACIDS
Non - Essential – dispensable aà, these are not
dietary essential; it can be synthesized by the body
with adequate raw materials for synthesis.
Glutamine, Glutamic Acid, Alanine, Aspartic Acid,
Aspargine, Cystine, Proline, Citrulline, Homocysteine,
Norleucine, Ornithinine, Taurine, Hydroxyglycine,
hydroxyproline
Types Proteins according to Structure
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and Spatial Arrangement
Food-
Health-
Charts/
Diet and
nutrition,
Health
food,
Contami
nated
food
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WATER
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https://www.yourbodyi
nharmony.co.uk/drink-
more-water-for-better-
health/
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Hydration and
Your Health –
Faithful Fit
Mom
z References
Holli, Betsy B. (2018) Nutrition Counseling and Education Skills: Guide for Professionals
Mahan, Kathleen; Escott-Stump, Sylvia and Raymond, Janice. (2014). Kraue’s Food and
Nutrition Care Process
Whitney Ellie and Rady Rolfes, Sharon. (2019). Understanding Nutrition. Fifteen Edition.
https://books.google.com.ph/books?hl=en&lr=&id=9xREDwAAQBAJ&oi=fnd&pg=PP1&dq=
nutrition+research+articles&ots=mG7i8_XnqX&sig=syYs4O_AGmQ4RCx2mKGcw7WSsjk&
redir_esc=y#v=onepage&q=nutrition%20research%20articles&f=false