Transcript nutrition lecture1

Basic principles of nutritional
science
Department of Applied Science
King Saud University/ Community College
By: Murad Sawalha
Outline
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Nutrition & health promotion (basic definitions,
importance of a balanced diet)
Functions of nutrients in food
Good nutrition:
1) Optimal nutrition
2) Under nutrition
3) Malnutrition
4) Over nutrition
Nutrient & food guides for health promotion
Basic definitions
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Nutrition: concerns the food people eat and how their
bodies use it.
Nutrition: is a basic need that must be met for all
clients.
Nutritional science: comprises the body of scientific
knowledge governing human foods requirements for
maintenance, growth, activity, & reproduction.
Dietetics: is the health profession responsible for
applying nutritional science to promote human health
and treat disease
Basic definitions
Registered dietitian: clinical nutrition specialist,
he has the major responsibility of nutritional
care in patients & clients.
 Health: is defined as absence of disease, and
must meeting basic human needs (physical,
mental, psychological, & social well-being).
 Wellness: seeks the full development of
potential for all persons.
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Basic definitions
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Traditional & preventive approach to health:
- preventive approach: involves identifying risk
factors that increase a persons chances of
developing health problem.
- Traditional approach: only attempts change
when symptoms of illness or disease already
exist.
Importance of a balanced diet
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Food plays an important role in maintaining good
health and recovering from illness.
Assessing a patients nutritional status & identifying
nutritional needs are primary activities in the
development of a health care plan.
Signs of good nutrition: well developed body, Ideal
body weight, height, & good muscle development.
- Appetite, digestion, & elimination are normal.
Calculation of ideal body weight: depend on height
- Every 60 inch give 100 bounds
- Every 1 inch above 60 we add 5 bound for female, &
6 for male.
Functions of nutrients in food
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The nutrients must perform the
following three basic functions within
the body:
Provide energy.
Build tissue
Regulate metabolic processes.
Energy sources
Kilocalorie: is the measure of heat necessary
to raise the temperature of 1L of water 1 °C, 1
kcal= 1000 calories.
 Carbohydrates: such as starches & sugars,
consider primary source for heat & energy, also
may store energy as glycogen.
- Each gram of carbohydrate gives 4Kcal of
body energy (fuel factor).
- In a well balanced diet, carbohydrate should
provide about 45%-65% of the total Kcalories.
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Energy sources
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Fats: either animal or plants sources,
provide the body secondary, or storage
form of heat & energy.
- Each gram of fat consumed yields
9Kcal.
- Fat should provide no more than 20%35% of the total Kcalories.
Energy sources
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Proteins: each gram gives 4Kcal.
- In a well balanced diet, protein should
provide about 10%-35% of total Kcal.
- Primary function of protein is tissue
building, some of it may be used for
energy if necessary.
Tissue building
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Proteins: dietary protein provides amino acids, which
are the building units necessary for constructing &
repairing body tissues.
Vitamins & minerals: such as vitamin C which used to
develop cementing intracellular ground substance
(collagen).
- Collagen helps build strong tissue and prevents
tissue bleeding.
- Two major minerals (calcium, & phosphorus): they
help in building & maintaining bone tissue.
- Also iron, which contributes to building the oxygen
carrier hemoglobin in red blood cells.
Tissue building
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Fatty acids: derived from fat
metabolism, help build the central fat
substance of cell walls and promote
the transport of fat soluble materials
across the cell wall.
Regulation & control
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The multiple chemical processes in the body necessary
for providing energy & building tissue should be
regulated and controlled to maintain a smooth,
balanced operation.
Vitamins and minerals are nutrients that help regulate
many body processes.
Vitamins: many vitamins function as coenzyme
factors, which are components of cell enzymes, in
governing chemical reactions during cell metabolism
- Example: B-complex vitamins.
Minerals: many minerals also serve as coenzyme.
- Example: cobalt, which is a central constituents of
vitamin B12, functions with this vitamin to combat
pernicious anemia.
Regulation & control
Other nutrients: water & fiber consider
regulatory agents.
 Water: basic for our life, providing the
essential base for all metabolic
processes.
 Dietary fiber regulate the passage &
absorption of material through the
gastrointestinal tract.
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Good nutrition
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Optimal nutrition: means that a person receives and
uses substances that are obtained from a varied diet
of carbohydrates, fat, proteins, minerals, vitamins,
water, & dietary fiber in ideal amounts for the
specific individual.
Under nutrition: suboptimal diet, but this not mean
undernourished, still person can maintain health, but
has a greater risk for physical illness, also
nutritionally deficient people are limited in their
physical work capacity, immune system, function,
and mental activity.
Good nutrition
3) Malnutrition: when nutrient & energy intake
insufficient meet day to day needs or added
metabolic stress.
- Mostly we see in poor society.
Vulnerable persons: pregnant women, infants,
children, & elderly adult).
4) Over nutrition: excess nutrient & energy intake
over time
- Harmful gross body weight: morbid obesity.
Thank you for listening