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NUTRI DIE
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Lipid
Any of a group of organic compounds, including the fats, oils, waxes, sterols, and triglycerides, that are insoluble in water but soluble in nonpolar organic solvents, are oily to the touch.
Fat
Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.
Oil
A liquid at room temperature soluble in various organic solvents such as ether but not in water.
Cholesterol
A form of fat in animal origin that is a factor in the development of heart disease.
Transfats
Fatty acids that are produced when polyunsaturated oil is hydrogenated to make them more solid. They raise the level of blood cholesterol.
Hydrogenated fats
Unsaturated oil that has undergone hydrogenation to make them more solid and less resistant to heat.
Low Density Lipoprotein (LDL)
A complex of lipids and proteins, with greater amounts of lipid than protein, that transports cholesterol in the blood. High levels are associated with an increased risk of atherosclerosis and coronary heart disease.
High Density Lipoprotein (HDL)
A complex of lipids and proteins in approximately equal amounts that functions as a transporter of cholesterol in the blood. High levels are associated with a decreased risk of atherosclerosis and coronary heart disease.
Essential Amino Acids
Amino acids that are necessary for good health but cannot be produced by the body and must be supplied in the diet.
Non-Essential Amino Acids
Amino acids that are produced by the body and not as necessary in the diet.
Complete Protein
Proteins that contain all essential amino acids in sufficient quantities to supply the body's needs. Sources include proteins from animals.
Incomplete Protein
Proteins that are deficient in one or more essential amino acids. Sources include plant-based foods such as grains, legumes, seeds, and nuts.
Heart Disease
A common disease that affects the heart and blood vessels, often caused by factors such as high cholesterol levels and high blood pressure.
Cancer
A group of diseases characterized by the uncontrolled growth and spread of abnormal cells. Common types include prostate, pancreas, kidney, breast, and colon cancer.
Osteoporosis
A condition characterized by a decrease in bone density, making them weak and brittle. Common in older adults, especially women.
Weight Control
The practice of maintaining a healthy body weight through a combination of proper diet and exercise.
Kidney Diseases
Diseases that affect the kidneys, impairing their ability to filter waste and excess fluids from the blood. Can lead to kidney failure if left untreated.
Ketosis
A metabolic state in which the body is primarily using ketone bodies for energy instead of glucose. Can occur during prolonged fasting or a low-carbohydrate diet.
Vitamins
Complex organic compounds that are required in small amounts for the normal functioning of the body. They are essential for growth, development, and maintaining good health.
Minerals
Inorganic substances that are essential for the proper functioning of the body. They are involved in numerous physiological processes and are necessary for good health.
Deficient in one or more essential amino acids
Incomplete Protein
Sources of proteins
Plant (grains, legumes, seeds and nuts); Meat (beef, pork, lamb); Poultry (chicken, turkey, duck); Fish; Dairy Products (milk, yogurt, cheese)
Functions of Proteins
1) Used in repairing worn out body tissue 2) Source of heat and energy 3) Contribute to numerous essential body secretions (mucus, milk, sperm cells) 4) Keeping fluids and pH balanced in the body 5) Play a large role in the resistance of the body to diseases 6) Contributing to enzyme activity that promotes chemical reactions in the body 7) Signalling cells what to do and when to do it 8) Transporting substances around the body 9) Serving as building blocks for hormone production 10) Helping blood clot 11) Serving as structural components that give our body parts their shapes
Common Diseases related to protein deficiency
1) Heart Disease 2) Cancer (prostate, pancreas, kidney, breast and colon) 3) Osteoporosis 4) Weight control 5) Kidney Diseases 6) Ketosis 7) Protein-Energy Malnutrition
VITAMINS & MINERALS
VITAMINS: Complex organic compounds that regulate body processes and maintain body tissue MINERALS: Inorganic substances that are essential for human health
Vitamin Terminologies
Precursor or Provitamins: Compounds that can be changed to active vitamins (e.g. Carotene are precursors to Vit. A) Preformed Vitamins: Naturally occurring inactive forms of vitamins ready for biological use (e.g. animal sources)
Avitaminosis
Severe lack of vitamins (e.g. Avitaminosis A leads to night blindness)
Hypervitaminosis
Excessive accumulation of vitamins in the body (Vitamin toxicity)
Fat Soluble Vitamins
Vitamins that can be absorbed in the presence of fat and stored in the body, including Vit. A, D, E, and K
Functions of Vitamin A
1) Vision: Necessary component of visual purple (rhodopsin) for adjustment to light and dark 2) Maintenance of epithelial tissues 3) Growth 4) Immune system regulation 5) Skin and mucous membrane function as barriers to infection
Sources of Vitamin A
Preformed Vitamin A: Liver, whole milk, fortified food products Provitamin A Carotenoids: Colorful fruits and vegetables (e.g. beta-carotene)
IU
International Units: A unit of measurement for vitamins DV: Daily Value: Reference numbers based on the Recommended Dietary Allowances (RDAs)
DV
Daily Value: Reference numbers based on the Recommended Dietary Allowances (RDAs)
Health History
Obtaining information about a person's history with respect to health status.
Drug History
Obtaining information about a person's history with respect to drug use.
Socio-economic History
Obtaining information about a person's history with respect to socio-economic status.
Diet History
Obtaining information about a person's history with respect to diet.
Anthropometric Measurements
Measurements of body size and composition, such as height and weight.
Fats and lipids
Organic molecules that store energy in living organisms and consist of fatty acids linked to a glycerol backbone.
Functions of fats and lipids
- Energy storage - Regulating and signaling - Insulating and protecting - Transporting
Energy storage
Excess energy from food is stored in adipose tissue as fat.
Regulating and signaling
Fats sustain nerve impulse transmission, memory storage, and tissue structure.
Insulating and protecting
- Visceral fat surrounds vital organs - Subcutaneous fat provides insulation and protection under the skin
Transporting
Dietary fats transport micronutrients in the body.
Physical properties
- Energy density - Solubility - Nutrient absorption - Satiation
Energy density
Lipids provide more than twice as many calories as carbohydrates and proteins.
Solubility
Lipids are hydrophobic and do not mix well with water.
Nutrient absorption
Lipids are essential for the absorption of fat-soluble vitamins and certain phytonutrients.
Satiation
High-fat foods can promote feelings of fullness and satiety after a meal.
Transport of lipophilic compounds
Lipids can transport lipophilic (fat-loving) bioactive compounds in foods.
Melting point
The melting points of different dietary lipids can impact taste and texture.
Hydrolysis of triglycerides
Triglycerides on reacting with water form carboxylic acid and alcohol.
Saponification
Triglycerides on hydrolysis with alkali or lipase enzymes lead to the formation of soap or fatty acid salts and glycerol.
Hydrogenation
Unsaturated fatty acids can be turned into saturated fatty acids through hydrogenation.
Halogenation
Fatty acids in the reaction with halogens can cause decolorization of halogen solutions.
Rancidity
Oxidation and hydrolysis of fats and oils can lead to a disagreeable odor, known as rancidity.
Saturated fatty acid
A fatty acid that lacks carbon-carbon double bonds and has a higher melting point.
Unsaturated fatty acid
A fatty acid that has one or more double bonds, creating a kink in its structure.
Classifications of lipids
Simple lipids, compound lipids, and derived lipids.
Simple lipids
Esters of fatty acids with various alcohols, including triglycerides and waxes.
Triglycerides
The most abundant type of lipids in the body, composed of glycerol and three fatty acid chains.
Waxes
Esters of long-chain fatty acids with long-chain alcohols, serving as protective coatings and water resistance.
Compound lipids
Lipids that contain other molecules in addition to fatty acids and alcohols, including phospholipids, glycolipids, and lipoproteins.
Phospholipids
Major components of cell membranes, consisting of a glycerol or sphingosine backbone, two fatty acids, a phosphate group, and a polar head group.
Glycolipids
Lipids that contain a carbohydrate group, found in cell membranes and involved in cell recognition and signaling.
Lipoproteins
Complexes of lipids and proteins that transport lipids in the bloodstream, involved in lipid metabolism and transport.
Derived lipids
Formed through various chemical reactions from simple or compound lipids, including fatty acids, sterols, prostaglandins, and lipid-soluble vitamins.
Fatty acids
Building blocks of lipids, playing essential roles in energy storage, membrane structure, and signaling.
Sterols
Lipids with a steroid nucleus, with cholesterol being the most well-known sterol.
Prostaglandins
Lipid compounds derived from fatty acids, acting as local hormones and playing roles in inflammation and blood clotting.
Lipid-soluble vitamins
Vitamins A, D, E, and K, requiring lipids for absorption and transport in the body.
Food sources of fat
Visible fats and invisible fats.
Visible fats
Saturated fats found in whole milk, cream, cheese, fatty meats, bacon, butter, and coconut oil.
Invisible fats
Saturated fats found in egg yolk, medium-fat meats, lamb, ham, pork, beef, lard, margarine, and hydrogenated shortenings.
Derived Lipids
Formed through various chemical reactions from simple or compound lipids
Fatty Acids
Building blocks of lipids; can be saturated or unsaturated
Sterols
Class of lipids with a steroid nucleus; cholesterol is the most well-known sterol
Prostaglandins
Lipid compounds derived from fatty acids; act as local hormones
Lipid-Soluble Vitamins
Certain vitamins (A, D, E, and K) that require lipids for absorption and transport
Visible Fats
Fats that are easily identifiable in food sources
Invisible Fats
Fats that are not easily identifiable in food sources
Saturated Fatty Acids
Found in whole milk, cream, cheese, fatty meats, bacon, butter, etc.
Polyunsaturated Fatty Acids
Found in vegetable oils, salad dressings, fatty fish, etc.
Essential Fatty Acids
Fatty acids that are not manufactured in the body and must be obtained from the diet
Hyperlipidemia
Abnormally high levels of lipids (cholesterol and triglycerides) in the blood
Tangier Disease
Rare genetic disorder characterized by a deficiency of HDL cholesterol
Obesity
Condition characterized by excess body fat accumulation
Nonalcoholic Fatty Liver Disease
Condition characterized by fat accumulation in the liver, not caused by excessive alcohol consumption
Essential Fatty Acid Deficiency
Lack of adequate essential fatty acids (EFAs) in the diet
Gaucher Disease
Rare genetic disorder affecting the breakdown of glucocerebroside
Essential nutrient
A nutrient required for normal body functioning that cannot be synthesized in adequate amounts by the body and must be obtained from the diet.
Bodybuilding food
Proteins, fats, and carbohydrates that form body tissues.
Regulate body processes
Minerals, vitamins, and water that are essential for various body processes.
Organic nutrients
Nutrients that contain carbon.
Inorganic nutrients
Nutrients that do not contain carbon.
Macronutrients
Nutrients that are needed by the body in large amounts, usually measured in grams.
Micronutrients
Nutrients that exist in small amounts, usually measured in milligrams or micrograms.
Food Groups
Categories of foods that provide different nutrients and are used to guide daily dietary intake.
Dietary Guidelines
Strategies to promote appropriate diets and improve nutritional condition.
Nutritional Guidelines For Filipinos
Guidelines specific to the Filipino population, including recommendations for variety, breastfeeding, proper diet for children, fish and vegetable consumption, and more.
Food Guide Pyramid
A visual representation of recommended food groups and their proportions in a healthy diet.
RDA (Recommended Dietary Allowance)
The recommended amount of nutrients for maintaining good health.
RENI (Recommended Energy Nutrient Intake)
A new standard that emphasizes recommending nutrients rather than specific foods or diets.
Food Exchange List
A classification of common foods based on their carbohydrate, protein, fat, and calorie content.
Nutritional Labeling
The information provided on food packaging that includes the nutrient content, serving size, and recommended daily values.
Anthropometric Measurements
Measurements of height, weight, and body composition used to assess nutritional status.
Nutritional Status
The current body status of a person or population group in relation to their consumption and utilization of nutrients.
Means of communication between the producer or manufacturer and the consumer
Nutritional Labeling
Components of Nutritional Labeling
1. Nutrient Declaration 2. Nutrition Claim
Historical Information. One step in evaluating nutritional status to obtain information about a person's history with respect to health status, socioeconomic status, drug use, and diet
1. Health History 2. Drug History 3. Socioeconomic History 4. Diet History
Anthropometric Measurements
Definition: Nutritional status is the current body status of a person or population group related to their state of nourishment, the consumption and utilization of nutrients - Internal or constitutional factors: age, sex, nutrition behavior, physical activity, and diseases - External environmental factors: food safety, cultural/social, economic circumstances - Ideal nutritional status: when the supply of nutrients conforms to the nutritional requirements or needs - Nutrient intake requirements - Diets are rated in quality according to the balance of nutrients they provide, not solely on the type of food eaten or the amount of caloric intake - Food guide pyramid - Nutritional status types: optimal, undernutrition, overnutrition - Consequences of nutritional status: health and well-being, susceptibility to infection/chronic diseases, physical and mental development, metabolic syndrome/type 2 diabetes
Purpose of nutritional assessment
- Identify individuals or population groups at risk of becoming malnourished - Identify individuals or population groups who are malnourished - Develop health care programs that meet community needs - Measure the effectiveness of nutritional programs/interventions once initiated
Methods of Nutritional Assessment
- Direct methods: deal with the individual and measure objective criteria - Indirect methods: use community indices that reflect the community nutritional status/needs
Anthropometric methods
Measurement of body height, weight, and proportions to evaluate nutritional status and identify under or overnutrition
Clinical methods
Physical signs and examination to ascertain nutritional status and detect deficiencies
Dietary evaluation methods
Assessment of dietary intake to determine nutrient consumption
Biochemical laboratory methods
Analysis of blood, urine, or tissue samples to measure nutrient levels
Indirect Methods of Nutritional Assessment
Ecological, economic, and health indicators used to evaluate nutritional status
Ecological variables
Factors such as agricultural crops production, income, population density, food availability, and prices
Economic factors
Household income, per capita income, population density, food availability, and prices
Cultural and social habits
Habits related to food choices and eating patterns influenced by cultural and social factors
Vital health statistics
Health indicators such as morbidity, mortality, infant and underfives mortality, maternal and child health care utilization
Direct Methods of Nutritional Assessment
Anthropometric measurements, clinical examination, dietary evaluation, and biochemical analysis
Anthropometry
Measurement of body height, weight, and proportions to evaluate nutritional status
Midarm circumference
Measurement of the circumference of the mid-upper arm
Skin fold thickness
Measurement of the thickness of skin folds at various points of the body
Head circumference
Measurement of the circumference of the head
Head/chest ratio
Comparison of the circumference of the head to the circumference of the chest
Hip/waist ratio
Comparison of the circumference of the hips to the circumference of the waist
Height measurement
Measurement of the height of an individual using a stadiometer
Weight measurement
Measurement of the weight of an individual using an electronic or balanced beam scale
Body mass index (BMI)
Ratio of weight to height used to assess body size in adults
Waist circumference
Measurement of the circumference of the waist
Hip circumference
Measurement of the circumference of the hips
Waist/hip ratio
Comparison of the circumference of the waist to the circumference of the hips
Body mass index (BMI) for children and teens
Use of age and sex-specific percentiles to assess body size in children and teens
Advantages of anthropometry
Objective, reproducible, measures many variables, numerical and gradable, low cost
Clinical assessment
Use of physical signs and examination to determine nutritional status and detect deficiencies
Nutritional history
Collection of information on dietary habits and nutrient consumption
General clinical examination
Examination of various body organs and systems to assess overall health and detect signs of malnutrition
Nutritional diagnosis
Establishing the presence and cause of a nutritional deficiency or disorder
Illnesses caused by improper nutrient consumption
Examples include scurvy (Vitamin C deficiency), rickets (Vitamin D deficiency), anemia (Iron deficiency), kwashiorkor (Protein deficiency)
Obesity
Caused by excessive calorie consumption
Type 2 Diabetes
Caused by excessive sugar consumption and insulin resistance
Hypertension
Caused by high sodium intake and unhealthy diet
Malnutrition
Caused by inadequate intake of essential nutrients
Anaemia
Caused by iron deficiency
Clinical assessment
ADVANTAGES: Fast, Easy to perform, Inexpensive, Noninvasive LIMITATIONS: Did not detect early cases
Dietary assessment
Nutritional intake of humans is assessed by five different methods: 1. 24 Hours Dietary Recall 2. Food Frequency Questionnaire 3. Diet History 4. Food Diary 5. Observed Food Consumption
24 Hours Dietary Recall
A trained interviewer asks the subject to recall all food and drinks taken in the previous 24 hours. It is quick, easy, and relies on short-term memory but may not be truly representative of the person's usual intake.
Diet History
The diet history aims to discover the usual food intake pattern of individuals over a relatively long period of time. It is an interview method composed of two parts: 1. Establishing the overall eating pattern and portion sizes, and 2. Crosschecking the information with detailed questions about food preferences and purchasing habits.
Food Diary
Food intake types and amounts should be recorded by the subject at the time of consumption. It is reliable but difficult to maintain.
Observed Food Consumption
This method involves weighing the meal eaten by the individual and calculating the contents exactly. It is recommended for research purposes and provides a high degree of accuracy but is expensive and time-consuming.
Interpretation of Dietary Data: Qualitative Method
Using the food pyramid or basic food groups method, different nutrients are classified into 5 groups. The number of servings from each group is determined and compared with minimum requirements.
Interpretation of Dietary Data: Quantitative Method
The amount of energy and specific nutrients in each food consumed can be calculated using food composition tables. It is then compared with the recommended daily intake.
Initial Laboratory Assessment
Laboratory tests based on blood and urine can be important indicators of nutritional status but they are influenced by nonnutritional factors as well. Lab results can be altered by medications, hydration status, disease states, or other metabolic processes such as stress.
Hemoglobin Estimation
Hemoglobin estimation is the most important test and a useful index of the overall state of nutrition. It can indicate anemia and provide information about protein and trace element nutrition.
Stool Examination
Stool examination is conducted to check for the presence of ova and/or intestinal parasites.
Urine Dipstick Microscopy
Urine dipstick microscopy is performed to check for albumin, sugar, and blood in the urine.
Specific Lab Tests
Measurement of individual nutrients in body fluids, such as serum retinol, serum iron, and urinary iodine/vitamin D. Detection of abnormal amounts of metabolites in the urine, such as urinary creatinine/hydroxyproline ratio. Analysis of hair, nails, and skin for micronutrients.
Biochemical Methods
Biochemical methods are useful in detecting early changes in body metabolism and nutrition before the appearance of overt clinical signs. They are precise, accurate, and reproducible. They can also be used to validate data obtained from dietary methods, such as comparing salt intake with 24-hour urinary excretion.
Limitations of Biochemical Methods
Time-consuming, Expensive, Cannot be applied on a large scale, Requires trained personnel and facilities
ANOREXIA NERVOSA
is characterized by a prolonged inability or refusal to eat, rapid weight loss, and emaciation in individuals who continue to believe that they are fat.
BULIMIA NERVOSA
is characterized by uncontrolled consumption of enormous amounts of food and then expelling it by vomiting or taking laxatives (purge).
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