DEFINITION

Wednesday, June 15, 2011 5:22 PM

Nutrition- Science of Food, Nutrients and other Substance then in their action, interaction, in relation into health and diseases and the of which organism ingest, digest, absorbed, transport, utilized and execute food substance. Dietetics- The combined arts of planning, preparing and serving meals to individual under various condition of health disease according to the principles of nutrition and management.

Food- Any Substance organic or inorganic when eaten or ingested nourishes the body by building and repairing tissue, supply heat, energy and regulate body process. Nutrients - Chemical component of Food which produce energy and nourishes the body. Enzymes- Organic and Proteinacious Catalyst of biochemical reactions. Diet- Refers to the Food and Beverage an individual normally or usually consume. Hormones- Chemical substance from the endocrine glands that stimulates body reactions.
Calories- The measure of heat energy in Foods.

Nutritional Status- Condition of the body resulting from utilization of Nutrients.

- Normal, Malnourished- underweight, overweight (obesity)

CLASSIFICATION OF NUTRIENTS 1. ACCORDING TO THEIR FUNCTIONS 1.1 Body building foods 1.2 Body regulating foods 1.3 Energy giving foods 2. ACCORDING TO CHEMICAL NATURE 2.1 Organic 2.2 Inorganic 3. ACCORDING TO ESSENTIALITY 4. ACCORDING TO CONCENTRATION 4.1 Macro elements-such as Fats, Carbohydrates, and Protein. 4.2 Micro- Vitamins and Minerals. 3 PROCESS INVOLVED IN EATING FOOD 1. DIGESTION - Process of breaking down of food into its components. 2. ABSORPTION -Travelling of Nutrients from digested food to the blood stream. 3. METABOLISM - Actual utilization of absorbed nutrients of the body.
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3. METABOLISM - Actual utilization of absorbed nutrients of the body.

REASON WHY PEOPLE NEEDS ENERGY 1. Physical Activity. 2. Thermic Effect of food - 5 to 10% energy needed by the body to digest food. 3. Because of Basal Metabolism - energy needed for daily activity i.e. Breathing FACTORS THAT AFFECT METABOLISM 1. 2. 3. 4. 5. SEX - M/F AGE - Old/Young GROWTH - infancy, early childhood, childhood, adolescence, adult, pregnancy, lactation, elder HEIGHT STRESS/FEVER
JOURNEY OF FOOD INSIDE THE BODY

MOUTH ESOPHAGUS STOMACH

Chewing, breakdown into small pieces Passage way. Temporary Storage of Food

SMALL INTESTINE Absorption of nutrients

LARGE INTESTINE Waste product

NUTRITIONAL GUIDELINES FOR FILIPINO

BALANCE PLATE

RICE PASTA BREAD

VEGETABLE FRUITS

LEAN MEAT

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 FNRI FOOD GUIDE PYRAMID

FNRI 10 FOOD GUIDELINES 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Eat variety of food everyday. Breastfeed infant from birth to 6 months and give appropriate food while continuing breast feeding. Maintain children normal growth trough proper dirt and monitor their growth regularly. Consume, fish, lean meat, poultry, or dried beans. Eat more fruits and vegetable and rot crops. Eat food prepared with edible oil. Consume milk , milk product or other calcium rich food. Use iodized salt but avoid excessive intake of salty foods. Eat clean and safety food. Exercise regularly ,do not smoke , and avoid drinking alcoholic beverages.

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