Transcript Introduction to Diet and Nutrition

Introduction to Diet
and Nutrition
Basic concept
What is Nutrition?
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Health: The merging and
balancing of five physical
and psychological
dimensions of health:
physical, mental, emotional,
social, and spiritual.
Nutrition: The study of
essential nutrients and the
process by which nutrients
are used and quality of
nutrients
Nutrients: Substances in
food required by the body for
energy, growth, maintenance
and repair.
Role of nutrition:
 Physical health of the body .depends on the quantity
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and quality of nutrients,
Intellectual health relies on a well functioning brain
and central nervous system, (iron deficiency
. anemia affects intellectual health),
Emotional health may be influenced by poor eating
habits (hypoglycemia),
Social health often centers around food-related
occasions, and
Spiritual health often has ties to food
 Health promotion: increases the level of health of individuals,
families, groups, and communities
 Role of nutrition:
 Healthy people 2010,
defines some objective
nutrition as decreasing
daily fat intake, and less
total caloric intake.
 consumption is essential to
convey competency to care
for ourselves
 Wellness: is a lifestyle that enhance each of the five dimensions of
health. Wellness nutrition approaches food consumption as a positive
way to nourish the body. Consuming a diet based on lower fat/higher
fiber and moderate caloric consumption is essential to convey
competency to care for ourselves.
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 Disease prevention:
 Is the recognition of a danger to health that could be reduced or
alleviated through specific actions or changes in life style behaviors.
 There are three levels of prevention,
 Primary: activities to avert the initial development of a disease or poor
health, low fat and high fiber diet is important;
 Secondary: early
detection to halt or reduce
the effects of a disease or
illness, sodium intake
restriction may control
HTN, and consequently
avoid HD;
 Tertiary: to minimize
further complications or to
assist in the restoration of
health. Direct treatments of
many disorders have a
dietary components (ulcer,
coronary heart disease
 Nutrition is consider as
vital component in
personal health care.
 -Promotion of health, and
prevention of disease for all
people, rests on whole food
supply.
 Human nutrition depends
on attitudes toward food,
and eating pattern through
our life span, under
influence of community,
nation, and over all world.
 -We need nutrition for
maintenance of growth,
activity ,and reproduction.
 The body need energy to
carry out vital function as
breathing, and the people
need energy to perform
physical activity, that
could be met by food .
 -Dietetics is the health
profession ,having primary
responsibility of
application of nutritional
care, in various state of
health , and disease, with
assistance of nurse and
physician
 Definition of nutrition:
 -Nourishment that sustain life, it begins from the moment of
conception until death .
 -The food people eat, and how it nourishes their bodies.
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Kinds of nutrients
 1- Macro nutrients :
 -Fats, carbohydrates (
CHO), proteins .
 -Supply energy, build
tissue.
 2- Micro nutrients :
 -Vitamins( vits ),minerals.
 -Need in small amount.
 -Regulate, and control body process.
 NB:- water is the over all vital nutrients, enter in all of life process,
 -Metabolism: sum of chemical process in the body, to sustain life, and
health .
 Metabolites any substance that produced by metabolism or by
metabolic process- water is the over all vital nutrients, enter in all of
life process,
 -Metabolism: sum of chemical process in the body, to sustain life, and
health .
Source of energy:
 1-Carbohydrates CHO :
 -Primary source of energy.
 -Sugar is simple CHO food,
while starch is complex
CHO food .
 -The quick source of energy
is glycogen.
 -Each one gram of CHO,
yield 4kilocalories .
 -50to60% of energy taken
from CHO diet
 2-Fats:
 -Comes from plants and
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animals.
-Saturated fat from animals
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-Unsaturated fat from
vegetables, and oil
products .
-Each one gram of fat yield
9 kilocalories.
-25to30% of energy taken
from fat .
 3-Proteins:
 -The body take energy from protein, when there is insufficient amount
of CHO, and fat .
 -Each one gram of protein yield 4kilo calories.
 -15to29%of total energy taken from protein.
 -The primary function of protein ,are building and energy.
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 NOTE: caloric is unit of heat used in the nutritional science, each 1000
calories equal 1 kilocalorie.
 *Tissue building:
 1-Protein the primary source:
 -Responsible for tissue building .
 -The necessary unit of building is called amino acid.
 2-Minerals :
 -Calcium and phosphorus help in building, and maintain bone
tissue.
 -Iron help in build of hemoglobin of red blood cell.
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 3-Vitamins:
 -Vit C build tissue, and prevent bleeding in tissue .
 4-Fatty acid .
-Metabolic regulation ,and control:
 1-Vitamines:
 -Many vits act as co-enzyme or cell enzyme, to govern
chemical reactions in cell metabolism , example B-complex
vits .
 2-Minerals :
 -Act as co-enzyme factors of cell metabolism.
 Example: the trace element cobalt act with B12, to prevent
occurrence of pernicious anemia,
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 3-Water and fiber :
 -Regulate the passage of food through gastro intestinal tract
(GIT), that help in absorption of different nutrient .
 -Remember : water is the fundamental agent for life, provide
the basis of metabolic process .
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