NUTRITION AND DIET THERAPY
DEFINITION OF TERMS/ANATOMY
CHARISA ANTONETTE S. HUELVA
August 28, 2021
I. DEFINITION OF TERMS
Nutrition
• is a science that deals with the study of foods, nutrients and
other substances there in, their action, interaction ad balance
in relation to health and disease.
• of the processes by which an organism ingest, digest,
absorbs, transports, utilizes and excretes waste materials.
Foods
• any substance organic or inorganic when ingested or eaten
nourish the body by:
o Supplying heat and energy – GO
o Building and repairing tissues – GROW
o Regulating bodily process – GLOW
• next important to oxygen
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Functional Foods
• foods that may provide health benefits beyond their nutrient
contribution.
• it includes:
o whole foods
o fortified foods
o modified foods
o foods that are energy dense
o foods that are nutrient dense
i. MODIFIED FOODS
Example #1: Lasagna
Original Modified
1/3 c olive oil (to sauté [omit oil]
vegetables)
1 ½ c diced onions 1 ½ c onion, 1 green pepper, ½ lb
mushrooms
2 cloves garlic 2 cloves garlic
1½ lb ground chuck ¾ lb ground round
2 t salt [omit oil]
2 lb tomato sauce Use no-added-salt type tomato sauce
28 oz canned tomatoes Use no-added-salt type canned
tomatoes
1 tbsp oregano Use no-added -salt type tomato paste
2 tsp onion salt 2 t oregano, 2 t basil, ¼ fresh parsley
1 lb lasagna noodles [omit salt]
2 tbsp olive oil (to cook [omit oil]
noodles)
16 oz ricotta 16 oz low-fat cottage cheese, pureed
8 oz mozzarella 8 oz part-skim mozzarella
10 oz parmesan 4 oz parmesan
oil to grease pan Spray to grease pan
Yield: 16 servings (2 9” x 12” pans)
Analysis Original Modified
Energy (kcal) 513 281
Protein (g) 35 21
Fat (g) 29 (6 t) 7 (1.4 t)
Sodium (mg) 1121 380
Cholesterol 73 32
% of calories from fat 51% 24%
Energy Dense Foods
• a measure of the energy provides, relative to the amount of
foods
o 1 gram carbohydrates = 4 kcal
o 1 gram protein = 4 kcal
o 1 gram fats = 9 kcal
o ½ CUP of pure low-fat milk has 12g CHO, 8g CHON, 5g
FATS = 125 kcalories
Nutrients Dense Foods
• a measure of nutrient provides relative to the amount of
foods
o ½ cup of malunggay
▪ = 231 mg of vitamins C
▪ = .5 grams of CHON
▪ = 1.5 grams of CHO
▪ = 2.5 grams of Ca
▪ = 3mg of iron
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II. NUTRITION AND THE HUMAN BODY
Ingestion
• The taking of food into the digestive tract, generally through
the mouth
• In special circumstances, ingestion occurs directly into the
stomach, through a feeding tube
Digestion
• mechanical and chemical process converting nutrients to a
physically absorbable state:
o Mastication-chewing
o Deglutition-swallowing
o Segmentation-Contraction of Circular Muscle in the GI
Tract
o Peristalsis-rhythmic, coordinated, serial contractions of
smooth muscles of GI tract
Absorption
• The process whereby the end products of digestion pass
through the epithelial membranes in small and large
intestines and into blood or lymph systems.
Metabolism
• The conversion of nutrients into energy.
• Anabolism-the constructive process of metabolism, requires
energy.
• Catabolism- the destructive process of metabolism, requires
energy.
• Basal metabolism- the energy needed to maintain essential
physiological functions.
Excretion
• The process of eliminating or removing waste products from
the body.
III. ROLES OF THE HEALTH CARE PROFESSIONALS IN
NUTRITIONAL CARE
Physician
• is to raise awareness of the fundamental importance of
nutritional care in everyday clinical practice, and thereby
improve patient care.
Dietitian
• referred to as a clinical nutrition specialist, a registered
dietitian nutritionist, or a public health nutritionist, is the
nutrition authority on the health care team; this health care
professional carries the major responsibility of nutrition care
for patients and clients.
• Responsibilities of Clinical Dietitian
o Assesses clients’ nutrition status
o Determines clients’ nutrient requirements
o Monitor clients’ nutrient intake
o Develops, implements and evaluates client’s nutrition
care plans
o Counsels clients to cope with the unique diet plans
o Teaches clients and their families about nutrition needs
and diet plans.
o Provides training for other dietitians, nurse, interns and
dietetics students.
o Serves as liaison between clients and the foodservice
department.
o Communicates with physicians, nurse and other health
care professionals about clients’ progress, need and
treatments.
o Participates in professional activities to enhance
knowledge and skills.
The nurse/RT can promote good nutrition by:
• Helping the patient understand the importance of the diet
and encouraging dietary compliance.
• Serving meal trays to patients in a prompt and positive
manner.
• Assisting some patients with the eating process.
• Taking and recording patient weight.
• Recording patient intake.
• Observing clinical signs of poor nutrition and reporting them.
• Serving as a communication link.
• Nurse can apply nutrition to their personal lives, what a better
reason to understand nutrition for your own health
