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FOOD & NUTRITIONFN 1

DEFINITION OF TERMS• 1. Nutrition – the science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the process by which organisms ingests, digests, absorbs, transports, utilizes and excretes food substances.

• 2. Dietetics – the combined art of planning, preparing and serving of meals to individuals or groups under various conditions of health and disease according to the principles of nutrition and management. With due consideration to economic, social, cultural and psychological factors. (RA 2674).

3.. Food – any substance, organic or inorganic, when ingested or eaten nourishes the body by building and repairing tissues, supplying heat and energy, and regulating bodily processes. (biological role of food) - includes articles used as drink or food, and the articles used for the component of such. (e.g., food coloring, spices and preservatives)

4. Nutrient – a chemical component of food which provides energy, builds and repairs tissues and regulates bodily processes. Classification of Nutrients 1. According to function

a. Body-buildingb. Energy givingc. Regulate body process

2. According to chemical nature

a. organicb. inorganic

3. According to essentiality – obtained from food because the body cannot synthesize it in sufficient quantities to meet physiological needs. E.g. Vit.D 4. According to concentration

a. Macronutrients – water, protein, fats and carbohydrates (present in large amount in the body)

b. Micronutrients – vitamins, trace minerals (0.005% of body weight)

Cont. Classification of Nutrients

Cont. Definition of Terms

5. Enzymes – organic catalysts that are protein in nature and are produced by living cells 6. Hormones – chemical substances from the endocrine glands that can stimulate reactions in the body. (e.g., insulin, thyroxine, adrenaline, and progesterone) 7. Diet – refers to food and beverage an individual normally or usually consume. 8. Nutritional status or nurtriture – condition of the body resulting from the utilization of the nutrients. 9. Calories – measure of heat energy in foods (in kilocalories or kcal).

LESSON 2: PHYSIOLOGY OF NUTRITION`Three (3) reasons why people need energy: 1. Basal Metabolism – the energy needed for the basic body processes, such as breathing, heartbeat, nerve activity, etc., to continue working while awake and even at sleep.

Six (6) factors that affects an individual’s basal metabolic rate (BMR)

a. Sex: Male vs. Female Since males normally develop more muscles that female do, because of hormonal difference, they simply need more energy to make these muscles to move.

Cont. 6 Factors that Affect BMR

b. Age: Young age (teenage) vs. Old age (elderly) Aside from the fact that young people are engaged in more physical activities than older people, they eat basically for two reasons—1) to get energy from food for their several activities; and 2) to obtain building materials for their growing bones and muscles. On the other hand, old people eat basically just to get energy to keep their basal metabolism going and they no longer grow.

c. Growth: Each stage of life has different caloric needs.

Infancy, early childhood, childhood, adolescence, young adulthood, middle-age adulthood, elderly, pregnancy and lactation


d. Height: Small built vs. Large built and tall Large-built and taller persons have more skin exposed to the environment than smaller ones. This means that taller persons burn more calories to raise body temperature in order to counter-act the environment’s temperature especially during colder days.

e. Temperature: Hot and humid days vs. Cold and rainy days

As the temperature of the environment increases, the BMR of an average person normally goes down. People move to produce heat that can be useful in counter-acting environment’s temperature.


f. Fever and stress: Fever increases person’s BMR because his body and immune system is fighting infection. Also, stresses make individuals’ BMR to increase.

Cont. Reasons why People Need Energy

2. Physical activity – energy needed for activities other than basal metabolism such as work, exercise, sports, etc.

3. Thermic effect of food – 5-10% of an individual’s total energy requirement is allocated for the digestion of food.

Three (3) processes involved in EATING FOOD:

1. Digestion – the process of breaking down food into its

components.

2. Absorption – the travelling of nutrients from digested food to the bloodstream.

3. Metabolism – the actual utilization of the absorbed nutrients by the body.

a. Anabolism – building-up of larger substance from its components.

b. Catabolism – breaking down of larger substances into its components

The Journey of Food inside a Person’s Body

1. The mouth starts to salivate and produce saliva as early as the person sees, smells and touches the food. 2. The person bites the food into chunk using his teeth and lips. 3. He then chews or masticates the food in order for him to taste the food and make its bite size form into smaller bits. In this process of mastication, enzyme-rich saliva is incorporated with the food to start digestion and form a bolus, round-shaped mixture of chewed food and saliva is formed.

4. Then the bolus goes down to the esophagus, encountering other parts such as epiglottis. Since the esophagus is a muscular tube connecting the oral cavity to the stomach, it moves in a wave-like manner which facilitates the person to swallow food down to the stomach. 5. The bolus enters the stomach through the cardiac sphincter. In the stomach the bolus of food will remain for a while until the stomach gets full. In there also the food will be digested to a liquefied consistency with the help of hydrochloric acid (HCl) and other gastric juices. The partially digested food drains from the stomach as chyme and enters the first part of the small intestine, the duodenum.

Cont. Journey of Food Inside A Person’s Body

6. In the duodenum attached are the accessory organs namely gallbladder and pancreas which inject digestive juices that will further break down food into its components. 7. The food then goes to the middle section of the small intestine, the jejunum. In here, finger-like projections named as villi are found which absorb nutrients from the digested food. 8. The food then will go to the last section of the small intestine which is the ileum for further absorption.


9. The waste product or residues left from absorption process enters the large intestine as feces. In here, feces will be temporarily stored, water is re-absorbed for reuse and some vitamins are formed with the help of bacteria. 10. The accumulated feces leaves the colon or large intestine through the anus.


BASIC TOOLS IN THE STUDY OF FOOD AND NUTRITION .

LESSON 3: DIETARY GUIDELINES AND FOOD GUIDES • 1. Dietary guidelines – general advices on food intake for a population. Nutritional guidelines include suggestions on other health practices.

• Nutritional Guidelines for Filipinos (2000) • 1. Eat a variety of foods every day.• 2. Breastfeed infants from birth to 6 months and then give appropriate foods while continuing breastfeeding

3. Maintain children’s normal growth through proper diet and monitor their growth regularly. 4. Consume fish, lean meat, poultry or dried beans. 5. Eat more fruits, vegetables and root crops. 6. Eat foods prepared with edible oil/cooking oil daily. 7. Consume milk, milk products or other calcium rich foods such as small fish and dark leafy vegetables every day.

Cont. Nutritional Guidelines for Filipinos

8. Use iodized salt, but avoid excessive intake of salty foods. 9. Eat clean and safe foods.

10.Exercise regularly, do not smoke and avoid drinking alcoholic beverages.


Cont. DIETARY GUIDELINES AND FOOD GUIDES

2. Food guides – graphical presentation of nutritional recommendations.

a. Your Guide to Good Nutrition (YGGN) – function based 1971

Serving Portion – size or portion by weight or volume, which is considered to satisfy the need and to meet the cost, allotted per person.


b. The Balanced Plate

c. FNRI Food Guide Pyramid – a guide to daily food choices graphically presenting the main food groups.

LESSON 4: OTHER TOOLS IN THE STUDY OF NUTRITION & DIETETICS1. RDA (Recommended Dietary Allowance) or RENI (Recommended Energy and Nutrient Intakes)

- recommendations of intake for specific nutrients for all ages under normal physiologic condition.

2. Food Exchange List (FEL) – the grouping of common foods according to their energy, carbohydrate, fat and protein values. Exchange – the amount of food that can be used interchangeably within in a group or a list. 3. Food Labels – a format on packaged foods that give nutrition information and a list of ingredients as required by law. Calories – units by which energy is measured (1000 calories = 1 kilocalories (kcal))

Cont. Other Tools in the Study of Nutrition & Dietetics

Cont. OTHER TOOLS IN THE STUDY OF NUTRITION & DIETETICS

LESSON 5: FOOD HABITS AND PREFERENCES

• Food preferences – the selection of food items from among a variety of acceptable foods.

• Food habits – the way in which individuals, in response to social and cultural pressures, select, consume and utilize the available food supply.Every individual has his own list of foods that he usually

consumes. His selection food is greatly affected by a lot of things and in this lesson, these factors are discussed.

1. Intrinsic factors – certain influences directly associated with foods.

a. Appearance – the way the food is presented. It is perceived visually.

Ex. A nicely formed and firm maja blanca is better than soft and watery one

b. Color – makes food look more appetizing and interesting to eat. Colors red, yellow, orange and green are said to be colors of food, which means they somehow arouse one’s appetite every time they are seen incorporated in the food or used in the dining area of restaurant.

Ex. A macaroni soup with green shredded cabbage and orange

carrot strip is more appetizing to partake than plain white one

Cont. Food Habits & Preferences

c. Odor – some smells are specific to and noted as good qualities of a certain food.

Ex. An aromatic coffee is nice to drink while sour-smelling rice cake (puto) suggests that it is already not good to eat.

d. Texture – refers to the different feelings and

sensations felt by the tongue, lips and palate when the food is inside the mouth.Ex. A good chicken nugget is crispy outside, moist and soft inside. Soggy pasta topped with thin sauce is not nice to eat.


e. Temperature – foods that are intended to be served hot should be served really hot while foods that are supposed to be serve cold should be served really cold.Ex. A warm hot coffee is a big NO. It should be served piping hot.

f. Flavor – perceived by the taste buds of the tongue.

Ex. A nicely plated and served food is nothing if it does not taste good.


g. Quality – if all or most of the above-mentioned qualities are present in the food in a positive way then the food is a quality food.Ex. A paying customer is willing to pay much for a bowl of soup as long as he will see stars and float in the air every time he partake it.

2. Extrinsic Factors – direct external factors that can affect food preferences.

a. Environment. Food preferences are affected by the environment in which food is served, such as homes, restaurants, nursing homes and clubs.Ex. Good examples are a hospital and a candlelit restaurant, which have markedly different effects on the selection of food.


b. Situational expectation. The quality of food one expects depends on the occasion in which it is to be consumed.Ex. Food is expected to be good when it is associated with social, ritual or religious occasions such as wedding.

c. Advertising. This can influence one’s attitude toward

food. Many foodservice operations use advertisements and promotions to attract customers.Ex. A popular actress was commissioned to do a TV commercial endorsing a new corned tuna product in the market. As a result, the sales of this product sky-rocketed in just a few months.


d. Time and seasonal variations. The availability of certain foods particularly fruits and vegetables affects one’s food selection. Also, hours of meal service and the length of meals may also affect food preferences.

Ex. Watermelon are generally preferred during hot summer months while hot chocolate is a rainy days favorite.


3. Biological, Physiological and Psychological Factors. These factors are each broad in scope but are grouped together because they are closely interrelated. a. Biological – related to sex, age and food sensitivities.

Ex. A person with great allergy to a certain food will not eat this food even though he likes it.

b. Physiological – related to condition and changes that

happen to the body. Ex. A person with no more teeth can no longer enjoy a slice of tough pork chop.


c. Psychological – related to psychologically-inclined food selection.

Ex. A person who was traumatized by a fish bone stuck in his throat for several agonizing days when he was a little might no longer eat fish for the rest of his life.

4. Personal Factors – the individual and personal attributes that affect food choices.

a. Level of expectation. Expectations have a definite on

food preferences and selection.Ex. Hospital patients have a low expectation regarding food than people eating at a restaurant.

b. Priority. Priorities are indirectly related to the level of expectations.

Ex. Airline and hospital foodservices are good examples of the consumers’ priority to reach their destination or to recover and be well, rather than to have gourmet meals.



c. Familiarity. The conditions (both environmental and social) under which a person initially eats food have an impact on acceptance behavior.Ex. A person who is new to a dining place will look first for familiar terms in the menu before he goes to other unfamiliar entrees.

d. Influence of other persons. Friends, family members,

other relatives, persons of authority (doctor, teacher, etc.) and even celebrity idols can influence food preferences of a person.

e. Emotions and moods. The emotions have a complex

influence on food preferences. A careless server may be spared for bringing cold food to the table when one is in a good mood; the same way not be true if one is in a bad mood.

f. Family unit. A mother’s educational achievements and employment status are associated with familial influence on food preferences. A young family usually is more concerned with economizing than a middle-age couple, who may be primarily concerned with reducing the calories, cholesterol and salt in their diet.

g. Educational status. The extent and type of education

affect food preferences and selection. Nutrition knowledge and education also influence food preferences, but these factors alone do not ensure an adequate diet or the proper selection of foods.


5. Socio-economic Factors – operate when one is following set food patterns or in altering them temporarily or permanently to meet economic limitations. Abundant evidence in both developed and developing countries demonstrates that food choices are largely related to income. 6. Cultural and Religious Factors – influences on food preferences may be transmitted from one generation to another. Various religious restrictions have resulted in stable and rigid food preferences. For example, Muslims and Jews prohibit the use of pork and pork products. For nutritional planning in foodservice operations recognizing the food preferences of various populations is very important.

THE ESSENTIAL NUTRIENTS 4th-5th week

LESSON 6: CARBOHYDRATESCarbohydrates - sugars and starches supplied mainly by plant sources, which when oxidized by the body yield BODY HEAT and ENERGY with CO2 and water as end products. - created by plants through synthesis (photosynthesis)

CLASSIFICATION OF CARBOHYDRATES (CHO)

a. MONOSACCHARIDES - the simplest form of CHO1. Glucose – body’s fuel to provide energy; also known as: Dextrose Blood sugar Grape sugar Corn sugar

2. Fructose – fruit sugar Sweetest kind of sugar Also levulose

b. DISACCHARIDES – 2 simple sugars linked together chemically

1. Sucrose – glucose + fructose Found in cane and beet sugars, molasses, pineapple, carrots

Also known as table sugar

2. Lactose – glucose + galactose Found in milk

3. Maltose – glucose + glucose Found in malt, germinating cereals and starch hydrolysis

Cont. Classification of CHO

c. POLYSACCHARIDES – complex CHO with (>15) monosaccharide units

1. Starch – yields glucose upon hydrolysis Made up of:

1.amylase – soluble part starch2.amylopectin – 80-85% of starch composition

2. Glycogen – stored in the liver and muscle

3. Dextrins – intermediate products of digestion and consist of shorter chains


4. Dietary fiber – includes all polysaccharide and lignin of the diet that are not digested by human enzymes.

Classification of Fibers1. Soluble Fibers (water soluble)

- pectin from fruit gel and jams


2. Insoluble Fibers (water insoluble)- tough, fibrous structures found in strings of

vegetables and skin of seeds such as corn

Properties of Dietary Fiber1.water-holding capacity2.viscosity3.cation-exchange capacity4.bile-binding capacity5.solubility6.fermentability

Cont. Dietary Fiber

Functions of Carbohydrates1.Energy source2.Protein-sparing action3.Anti-ketogenic effect4.Control of fat oxidation5.Regulatory6.Structural Recommended Intake- Total CHO must comprise 50-70% of TER depending on individual needs.

- Simple CHO must only be 10% of the TERDietary fiber must be 20-35 grams

Health Effects of Over Consumption of CHO

1.dental caries2.obesity3.high blood triglyceride levels4.hyperactivity5.flatus6.Marasmus7.cancer8.diabetes9.nutrient deficiency

PeanutsSoybeansCashews, cherriesBarley, milk, kidney beans,Pudding, grapes, macaroniPumpkin, doughnut, jelly beansCornflakesBaked potatoesWhite bread

ISSUES

A. Artificial sweeteners – Equal, Splenda: don’t provide ENERGY

B. Glycemic response – the extent to which a food raises the blood glucose concentration and elicits an insulin response.

C. Glycemic index – a method of classifying foods according to their potential for raising blood glucose.

LOW

HIGH

LESSON 7: PROTEINS

Proteins - polymeric molecules in which the sub-units are amino acids contain the elements C, H, O and N

Amino acids – form the structural units of proteins

FUNCTIONS OF PROTEIN (CHON)

1.As building material for growth and maintenance2.As enzymes3.As hormones4.As regulators of fluid balance5.As acid-base regulators6.As transporters of nutrients7.As antibodies8.As source of glucose

CHON DIGESTION & ABSORPTION

Mouth and Salivary GlandsChewing and crushing moistens CHON-rich foods and mix them

with saliva to be swallowed.

Stomach – digestion of protein in the stomach begins by splitting down protein into smaller pieces by enzyme pepsin

peptidessmallerCHON pepHClacidichydrochlor sin

,

Small intestine and pancreas

Polypeptide- strings of amino acid linked togetherProteases – also known as peptidase or proteolytic enzymes; catalyze the hydrolysis of peptide bondIntestinal enzymes - break down polymeric macromolecules into their smaller building blocks, in order to facilitate their absorption by the body

(absorbed)acidoaacidoa enzymesestinal minmin int

acidsoaespolypeptid PROTEASESestinalandpacreatic minint

http://en.wikipedia.org/wiki/Polymer

http://en.wikipedia.org/wiki/Macromolecule

METABOLISM OF PROTEIN

1.Anabolism – involves the incorporation of amino acids in the synthesis of tissue proteins

2.Catabolism – involves the breakdown of amino acids into their component parts

NITROGEN BALANCE

Nitrogen Equilibrium: N in = N out

Positive nitrogen: anabolic (pregnant, convalescing, children)N in > N out

Negative nitrogen: catabolic (during surgery, fever, shock, burns)

N in < N out

CLASSIFICATION OF AMINO ACIDS

a. According to ESSENTIALITY

1. Essential amino acids – used by the body but not produced by the body

- threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine

2. Semi-essential amino acids – reduces the need for some essential amino acid (maintains life for adult but not in normal growth of children.

- arginine and histidine

3. Non-essential amino acids – not a dietary essential- alanine, aspargine, aspartic acid

4. Conditionally essential amino acid

b. According to the CHEMICAL COMPOSITION of the side chain

1. Basic ( pH more than 7) 2. Acidic (pH less 7)3. Neutral

c. According to the AMINO ACID CONTENT OF PROTEIN

1. Complete protein (milk & milk pdts., meat & poultry, fishes)

2. Partially complete (pulses & legumes – peas, monggo, sitsaro, sitao)

3. Incomplete (protein from CHO like camote, rice, potato)

RECOMMENDED PROTEIN INTAKE

1.Protein: 10-15% of TER

2.Adults: 1.1 gm/KDBW

Adolescent: 1.2 gm/KDBW

Children: 1.5 gm/KDBW

Infants: 1.6 gm/KDBW

HEALTH EFFECTS OF PROTEIN

a. EXCESS: Heart disease Cancer adult bone loss (osteoporosis) weight control kidney diseases

b. Protein-Energy Malnutrition1. acute PEM wasting caused by recent severe food restriction 2. chronic PEM stunting caused by long-term food deprivation

WAYS OF IMPROVING CHON QUALITY

1. Fortification – addition of amino acid in desirable levels so that food contains more than what originally exists (e.g. lysine added to bread) 2. Enrichment – to restore what was lost during the milling process by adding an amino acid according to Food and Drug standards.(e.g. lysine to Cerelac)

3. Supplementation – addition to CHON-rich food to regular diet so as to increase total CHON content and improve its standards.(i.e. milk given in addition to lugao or fruits or vegetables)

4. Complementation – addition of Essential amino acid that is lacking in a CHON source e.g. spaghetti with meatballs

LESSON 8: FATS or LIPIDS Lipid Family a. triglycerides

- in food, solid fats and liquid oils; hormone regulator; supplies fuel in the body; carries the four fat-soluble vitamins A,D,E,K

b. phospholipids - used as emulsifiers in the food industry; lecithin is the most common

form; transports lipids across cell membranes c. sterols

- found in plant and animal foods; cholesterol is found in animal foods (meat, egg, poultry and dairy products) Fatty acids – basic structural unit of lipids

Dietary Fats and Oils

1. Saturated Fats – usually found in animal sources; bacon, butter, grated coconut, coconut-cream, coconut oil, cream cheese, latik, margarine, mayonnaise, sandwich spread, sitsaron, whipping cream 2. Polysaturated Fats – OIL (corn, marine, soybean, grapeseed, canola, rice, sunflower, safflower, sesame); oils of plant 3. Monosaturated Fats – avocado, peanut butter, pili nut, peanut oil, olive oil, shortening.

Degree of Unsaturation1. Firmness Polyunsaturated vegetable oils – liquid at room temperature Saturated animal fats – solid at room temperature Generally, the shorter the C chain, the softer the fat is at room temperature.

2. Stability Polyunsaturated fats – spoil most readily Monounsaturated fats – slightly less susceptible Saturated fats – most resistant to oxidation 3. Hydrogenation Prolongs shelf life Alters the texture of foods by making liquid vegetable oils more solid (as in margarine and shortening

Classification of Fatty Acids

A. Degree of saturation1. Saturated F.A. – animal fats, butter, cheese, coconut oil

and chocolate2. Unsaturated F.A. – oleic, linoleic and arachidonic acids

(sunflower oil, olive oil, canola oil) B. Chain length

1. Short chain – 4 or less carbon atoms2. Medium chain – 6-12 carbon atoms3. Long chain – 14 carbons or more

Cont. Classification of Fatty Acids

C. Essentiality (Essential fatty acids)1. Linoleic (avocado, nuts, safflower and cottonseed oil,

corn oil) and arachidonic acids (most animal fats,Omega-6)

2. Linolenic acid (liver, pork fat, linseed oil, soybean) and EPA and DHA

Digestion and Absorption of Fats

Mouth and salivary glands

Some hard fats begin to melt as they reach body temperature. Sublingual salivary gland in the base of the tongue secretes lingual lipase.

StomachThe acid-stable lingual lipase initiates lipid digestion by hydrolyzing one bond of triglycerides to produce diglycerides and fatty acids, the stomach’s churning action mixes fat with water and acid. A gastric lipase accesses and hydrolyzes fat (only a very small amount)

Small intestine

Liver produces bile (stored in the liver) flows from the gall bladder via common bile ductFat + bile emulsified fat (small droplets to make it easier for pancreatic lipase to get to the triglycerides. Pancreatic lipase flows from the pancreas via pancreatic duct

Emulsified fat (triglycerides) + pancreatic & intestinal lipase monoglycerides, glycerol, fatty acids (absorbed) Large intestine

Some fat and cholesterol trapped in fiber, exit in feces.

Lipid Transport (a family of lipoproteins)

Lipoproteins – forms in which lipids are transported in plasma.

1. Chylomicrons - largest and least dense; transports diet-derived lipids (mostly triglycerides) from the intestine, via the lymph system, to the rest of the body.

2. VLDL (Very Low Density Lipoprotein) – the lipids made in the liver and those collected from the chylomicron remnants are packed with proteins as VLDL and shipped to other parts of the body.

3. LDL (Low Density Lipoprotein) – contains few triglycerides but are loaded with cholesterol.

4. HDL (High Density Lipoprotein) – the liver make HDL to carry cholesterol from the cells and back for recycling or disposal.

Functions of Fats

1. Storage form of energy2. Transporter of fat-soluble vitamins3. Sources of essential fatty acids4. Thermal insulation5. Vital organ protection – protective pad6. Reproduction7. Important constituent of tissue structure- deposits beneath the skin 8. Protein sparer

Dietary Requirement and Allowance

FATS should constitute 20-30% of the tissue structure

Dietary Requirement and Allowance

FATS should constitute 20-30% of the TERPUFA: 10%; MUFA: 10-15%; SFA: 7-10%

Health Effects of Excessive Intake of Lipids or Fats

1. Cancer2. Cardiovascular diseases3. Weight management problem:

a. high caloric valueb. low satietyc. high food intake due to increased palatabilityd. efficient metabolism

4. Gallbladder problems

LESSON 8: WATER Water serves as the solvent for nutrients and waste product in the body. An appropriate amount of fluids must be present in the body because: 1. Transports nutrients and waste products throughout the body.2. Helps form the structure of macromolecules.3. Participates in chemical reaction.4. Acts as lubricant and cushion around joints and inside the eyes, the spinal cord and in pregnancy, the amniotic sac surrounding the fetus in the womb5. Aids in regulation of body temperature.

100% Water, diet sodas90-99% Fat-free milk, strawberries, watermelon, lettuce,

cabbage, celery, spinach, broccoli70-79% Shrimp, bananas, corn, potatoes, avocados, cottage

cheese, ricotta cheese60-69% Pasta, legumes, salmon, ice cream, chicken breast

50-59% Ground beef, hotdogs40-49% Pizza30-39% Cheddar cheese, bagels, bread

20-29% Pepperoni sausage, cake, biscuits

10-19% Butter, margarine, raisins1-9% Crackers, cereals, pretzels, taco shells, peanut butter,

nuts0% Oils

Percentage of water in Selected Foods

Body Water Composition

Newborn’s body at term is about 75 – 80% Average adult male has 60 % of body weight Average adult female contains 50% of body weight

Water Recommendations

Infants require 1.5L per 1000kcal intake Children (1-18 years): if weight is 10-20 kilos, 1000mL per kg excess of 10; if the weight is more than 20 kg, 1500mL + 20mL per kg in excess of 20kg

Adults: need 1L per 1000kcal intake Older person: 1.5L Pregnant women: extra 300mL; lactating (1-6mos) additional 750-1000mL

BW % Symptoms1-2 Thirst, fatigue, weakness, vague, discomfort, loss of

appetite3-4 Impaired physical performance, dry mouth, reduction in

urine, flushed skin, impatience5-6 Difficulty in concentrating, headache, irritability,

sleepiness, impaired temperature regulation, increased respiratory rate

7-10 Dizziness, spastic muscles, loss of balance, delirious exhaustion, collapse

Water Balance

1. Dehydration – resulting from excessive water loss, accompanied by loss of electrolytes2. Over hydration – water intoxication resulting from excessive intake of fluids without an equivalent amount of salt

Signs of Dehydration

I. DBW (Desirable Body Weight)

FORMULA: DBW kg = (height in cm – 100) – 10%

Conversion factors 1 foot = 12 inches 12 inches = 2.54 cm

Example: What is the DBW of a person standing at 5’5”?

Solution: 5’5” = 5 x 12 inches = 60 + 5 = 65 x 2.54 cm = 165.1 or 165 = 165 – 100 = 65 – 10% = 65 – 6.5 = 58.5 or 59

Answer: DBW = 59kg

II. BMI (Body Mass Index)

FORMULA: BMI = weight in kg height in m Conversion factors : 1 meter = inches ÷ 39.37 1 kilo = 2.2 lbs. Example: What is the BMI of a person standing at 5’5” and weighing 52kg (114lbs.)?

Solution: 5’5” = 5 x 12 inches = 60 + 5 = 65 inches meter = 65 ÷ 39.37 = 1.65 = 2.72

BMI = 52kg /2.72 = 19.1

Answer: BMI = 19.1 (normal weight)

2

2

BMI Reference (NDAP)

Category

Underweight < 18.5 Normal weight 18.5 – 24.9 Overweight 25.0 – 29.9 Obese ≥ 30.0

IV. TER (Total Energy Requirement)

FORMULA: TER = DBW x P.A. (physical activity)

Example: What is the TER of a male student standing at 5’5” with a DBW of 59kg?

Solution: TER = 59 x 40 = 2360

PHYSICAL ACTIVITY REFERENCE

Category Male Female Kinds of Activity Activity

Sedentary 35 30 cashier, typist, encoder, executive call center agent

Light 40 35 nurse, student, teacher, housewife with maid

Moderate 45 40 mechanic, vendor, housewife w/o maid

Heavy 50 45 farmer, construction worker, athlete, jeepney driver

TER % DISTRIBUTION

2,360 X 70% = 1,652 CHO

2,360 X 10% = 236 CHON

2,360 X 20% = 472 FAT

IMPT.!! FUEL VALUES OF FOODS:

4 Kcal / g CHO9 Kcal / g FAT4 Kcal / g CHON

CALORIC DISTRIBUTION: TER – 2,360

FUEL VALUES OF FOODS:

4 Kcal / g CHO9 Kcal / g FAT4 Kcal / g CHON

CHON: 1.1g CHON x 59 KG (DBW) 55g x 4 = 220 cal

NPC: 2,360 – 220 = 2140 calCHO: 2,140 x 70% = 1,498 / 4 = 375gFAT: 2140 X 30% = 642 / 9 = 71G

# EX CAL CHON CHO FAT2,360 220 375 71

VEG A 1 0 B 2 32 2 6 0FRUIT 10 400 100CHO 12 1200 24 230MEAT 7 665 56 49FAT 4 180 20SUGAR 3 60 15TOTAL

Vitamin/Mineral Sources Indication Deficiency Overdose

Fat Soluble Vitamins can be stored in the body and need not be consumed daily. While it is difficult to "overdose" on them from ordinary sources, consuming mega doses of fat soluble vitamins, especially A and D, can lead to a dangerous buildup in the body.

Abbreviations: IU=International Units; mg=milligrams; mcg=micrograms.

Vitamin ARetinolMen: 3 000 IUWomen: 2 700 IU

Liver, fortified Milk (Retinol form - see below for Carotene sources.)

Essential for eyes, skin and the proper function of the immune system. Helps maintain hair, bones and teeth.

Night blindness; reduced hair growth in children; loss of appetite; dry, rough skin; lowered resistance to infection; dry eyes.

Headaches; blurred vision; fatigue; diarrhea; irregular periods; joint and bone pain; dry, cracked skin; rashes; loss of hair; vomiting, liver damage.

LESSON 8: ESSENTIAL VITAMINS

http://www.changingshape.com/resources/references/vmchart.asp



Beta Carotene(Pro-Vitamin A)

Carrots, Squash, Broccoli, Green Leafy Vegetables

Antioxidant. Converted to Vitamin A in the body.

The antioxidant properties of this nutrient may be a factor in reducing the risk of certain forms of cancer.

Vitamin DMen: 100 IUWomen: 100 IU

Egg Yolk, Milk, Exposure to sun enables body to make its own Vitamin D.

Helps build and maintain teeth and bones. Enhances calcium absorption.

Rickets in children; bone softening in adults; osteoporosis.

Calcium deposits in organs; fragile bones; renal and cardiovascular damage.



Vitamin EMen: 9-10 mgWomen: 6-7 mg

Corn or Cottonseed Oil, Butter, Brown Rice, Soybean Oil, Vegetable oils such as Corn, Cottonseed or Soybean, Nuts, Wheat Germ.

Antioxidant. Helps form red blood cells, muscles and other tissues. Preserves fatty acids.The antioxidant properties of this nutrient may be a factor in reducing the risk of certain forms of cancer.

Rare, seen primarily in premature or low birth weight babies or children who do not absorb fat properly. Causes nerve abnormalities. .

Unknown

Vitamin KNone established.Estimated at 0.03 mcg/kg

Green Vegetables, Liver, also made by intestinal bacteria.

Needed for normal blood clotting.

Defective blood coagulation.

Jaundice in infants.



Water Soluble Vitamins are not stored in the body and should therefore be consumed daily.

ThiamineVitamin B1Men: 0.8 - 1.3 mgWomen: 0.8 mg

Sunflower Seeds, Pork, whole and enriched Grains, dried Beans.

Necessary for carbohydrate metabolism and muscle coordination. Promotes proper nerve function.

Anxiety; hysteria; depression; muscle cramps; loss of appetite; in extreme cases beriberi (mostly in alcoholics).

Unknown, although excess of one B vitamin may cause deficiency of others

RiboflavinVitamin B2Men: 1.3 - 1.6 mgWomen: 1.1 mg

Liver, Milk, Spinach, enriched Noodles, Mushrooms.

Needed for metabolism of all foods and the release of energy to cells. Essential to the functioning of Vitamin B6 and Niacin.

Cracks and sores around the mouth and nose; visual problems.

See Vitamin B1.


NiacinVitamin B3Men: 16-23 mgWomen: 14-16 mgNiacin is converted to niacinamide in the body.

Mushrooms, Bran, Tuna, Chicken, Beef, Peanuts, enriched Grains.

Needed in many enzymes that convert food to energy. Helps maintain a healthy digestive tract and nervous system. In very large doses, lower cholesterol (large doses should only be taken under the advice of a physician).

In extreme cases, pellagra, a disease characterized by dermatitis, diarrhea and mouth sores.

Hot flashes; ulcers; liver disorders; high blood sugar and uric acid; cardiac arrythmias.


Pantothenic AcidVitamin B5Men: 2.5 mgWomen: 2.5 mg

Abundant in animal tissues, whole grain cereals and legumes.

Converts food to molecular forms. Needed to manufacture adrenal hormones and chemicals that regulate nerve function.

Unclear in humans.

See Vitamin B1.

Vitamin B6PyridoxineMen: 1.8 mgWomen: 1.5 mg

Animal protein foods, Spinach, Broccoli, Bananas.

Needed for protein metabolism and absorption, carbohydrate metabolism. Helps form red blood cells. Promotes nerve and brain function.

Deficiency:Anemia, irritability, patches of itchy, scaling skin; convulsions. .

Nerve damage


Vitamin B12CyanocobalaminMen: 2 mcgWomen: 2 mcg

Found almost exclusively in animal products.

Builds genetic material. Helps form red blood cells.

Pernicious anemia; nerve damage. (Note: Deficiency rare except in strict vegetarians, the elderly or people with malabsorption

See Vitamin B1.

Biotin60 mcg

Cheese, Egg, Yolk, Cauliflower, Peanut Butter

Needed for metabolism of glucose and formation of certain fatty acids. Essential for proper body chemistry.

Seborrheic dermatitis in infants. Rare in adults, but can be induced by consuming large amounts of egg whites - anorexia, nausea, vomiting, dry scaly skin.

See Vitamin B1



Folic Acid (Folacin)Men: 180-220 mgWomen: 160-190 mg

Green, leafy vegetables, Orange Juice, organ Meats, Sprouts.

Essential for the manufacture of genetic material as well as protein metabolism and red blood cell formation. Adequate amounts of this nutrient in the first stage of pregnancy may reduce the risks of neural tube birth defects.

Impaired cell division; anemia; diarrhea; gastrointestinal upsets.

Convulsions in epileptics. May mask pernicious anemia (see Vitamin B12 deficiency).



Vitamin CAscorbic AcidMen: 40 mgWomen: 30 mg

Citrus Fruits, Strawberries, Broccoli, Green Peppers

Antioxidant. Helps bind cells together and strengthens blood vessel walls. Helps maintain healthy gums. Aids in the absorption of iron.

Muscle weakness, bleeding gums; easy bruising. In extreme cases, scurvy. Overdose: Unknown.

The antioxidant properties of this nutrient may be a factor in reducing the risk of certain forms of cancer. May reduce the effects of the common cold.

LESSON 8: ESSENTIAL VITAMINS Minerals in organic products essential for body functions.


CalciumMen: 800 - 1000 mgWomen: 700-800 mg

Milk, Yogurt, Cheese, Sardines, Broccoli, Turnip Greens.

Helps build strong bones and teeth. Promotes muscle and nerve function. Helps blood to clot. Helps activate enzymes needed to convert food to energy.

Rickets in children; osteomalacia (soft bones) and osteoporosis in adults.

Constipation, Kidney Stones, calcium deposits in body tissues. Hinders absorption of iron and other minerals.



PhosphorusMen: 1000 mgWomen: 850 mg (3-6 g)

Chicken Breast, Milk, Lentils, Egg Yolks, Nuts, Cheese

With calcium builds bones and teeth. Needed for metabolism, body chemistry, nerve and muscle function.

(Rare) Weakness; bone pain; Anorexia.

Hinders body's absorption of calcium.

MagnesiumMen: 230 - 250 mgWomen: 200 - 210 mg

Spinach, Beef Greens, Broccoli, Tofu, Popcorn, Cashews, Wheat Bran

Activates enzymes needed to release energy in body. Needed by cells for genetic material and bone growth.

Nausea, irritability, muscle weakness; twitching; cramps, cardiac arrhythmias.

Nausea, vomiting, low blood pressure, nervous system disorders.Warning: Overdose can be fatal to people with kidney disease.


PotassiumMen: 40-80 mmolWomen: 40-80 mmol (3-6 g)

Peanuts, Bananas, Orange Juice, Green Beans, Mushrooms, Oranges, Broccoli, Sunflower Seeds.

Helps maintain regular fluid balance. Needed for nerve and muscle function.

Nausea, anorexia, muscle weakness, irritability. (Occurs most often in persons with prolonged diarrhea.)

Rare.

Iron (Elemental)Men: 8-10 mgWomen: 8-13 mg

Liver, lean Meats, Kidney beans, enriched Bread, Raisins.Note: Oxalic acid in spinach hinders iron absorption.

Essential for making hemoglobin, the red substance in blood that carries oxygen to body cells.

Skin pallor; weakness; fatigue; headaches; shortness of breath (all signs of iron-deficiency anemia)

Toxic buildup in liver and in rare instances the heart.


ZincMen: 12 mgWomen: 9 mg

Oysters, Shrimp, Crab, Beef, Turkey, whole Grains, Peanuts, Beans.

Necessary element in more than 100 enzymes that are essential to digestion and metabolism.

Slow healing of wounds; loss of taste; retarded growth and delayed sexual development in children.

Nausea, vomiting; diarrhea; abdominal pain; gastric bleeding.

Selenium0.05-0.2 mg

Adequate amounts are found in Seafood, Kidney, Liver and other meats. Grains and other Seed contain varying amounts depending on the soil content.

Antioxidant. Interacts with Vitamin E to prevent breakdown of fats and body chemicals.

Unknown in humans. .

Finger nail changes, hair loss


Copper2-3 mg

The richest sources of copper in the diet are Liver and other organ Meats, Seafoods, Nuts and Seeds.

Component of several enzymes, including on needed to make skin, hair and other pigments. Stimulates iron absorption. Needed to make red blood cells, connective tissue and nerve fibres.

Rare in adults. Infants may develop a type of anemia marked by abnormal development of bones, nerve tissue and lungs. .

Liver disease; vomiting; diarrhea

Manganese2-5 mg

Tea, whole Grains and Cereal products are the richest dietary sources. Adequate amounts are found in Fruits and Vegetables.

Needed for normal tendon and bone structure. Component of some enzymes important in metabolism.

Unknown in humans.

Generally results from inhalation of manganese containing dust or fumes, not dietary ingestion.


Molybdenum0.15-0.3 mg

The concentration in food varies depending on the environment in which the food was grown. Milk, Beans, Breads and Cereals contribute the highest amounts.

Component of enzymes needed in metabolism. Helps regulate iron storage.

Unknown in humans. .

Gout-like joint pain

FOOD SCIENCE AND NUTRITION LECTURE – FINALS

INTRODUCTION TO FOOD SCIENCE

I. Definition

FOOD 1. Any substance which when taken into the body provides energy, builds and repairs tissues and regulates bodily processes. 2. Any substance when eaten sustains life and nourishes the body. 3. Any substance that satisfies the human senses as well as emotional needs.

FOOD SCIENCE – A study of the chemical, physical and microbiological nature of food and any transformation that food undergoes during processing.

FOOD QUALITY – A composite of several criteria determined by the stimuli coming from the food itself as well as the attitudes attached by the consumer to the food.Components of Food Quality:

1. Nutritional Quality – food are sources of nutrients grouped as water, proteins, fats, vitamins and minerals.• Protein-rich foods are the body building foods.• Energy foods are carbohydrates and fat-rich foods• Regulating foods are the vitamin and mineral rich foods

2. Digestibility – completeness of digestion and absorption; general feeling and after-effect feeling of food.

3. Palatability factors – eating qualities of a food as judged by the human senses.• Visual – colour, appearance, size, shape, volume• Odour – aromatic compounds• Taste – sour, salty, sweet, bitter• Tactile sensations – mouth feel and feeling by touch.• Flavour – composite of odour, taste, mouth feel, touch and sound4. Economy in the use of resources – considers food cost, amount of time, equipment and labour utilized for cooking, serving and storing food.5. Sanitary quality – free from any other forms of contamination that are hazardous to human health.

II. Chemical Composition of Food

1. Macronutrients – water, carbohydrates, fats and proteins; present in larger amounts.2. Micronutrients – present in small amounts like vitamins and minerals.3. Non-nutritional components – includes pigments, enzymes, gums, organic acids, tannins, and other flavoring compounds.

Non-nutritional Components

Pigments – in plants includes chlorophyll and carotenoids which are fat soluble and flavonoids and tannins which are water soluble; in animals, hemoglobin in the blood and myoglobin in the muscle, riboflavin and sepia.

III. Physical Properties of food

A. States of matter

The preparation of food utilizes the three states of matter: solid, liquid and gas.

a. Solids – substances that do not flow under moderate stress, state of matter which is in a comparatively low energy state; molecules move slowly within a defined space.

b. Liquids – substances that exhibit flow properties; these are due to the weak secondary bonds. AS the temperature increases, the molecules move rapidly, increasing the tendency of molecules to escape from the liquid and become a vapor.

c. Gas – the distance between molecules is extremely great; molecules move constantly and relatively faster than molecules in liquids; have the ability to increase in volume and to develop pressure as heat is applied.

B. Dispersion systems in food

Dispersions are mixtures of two or more types of substances. The type of dispersion involved in food mixture is based on the size of the particles to be dispersed. There are three types of dispersion based on molecular size: true solutions, colloidal dispersions and coarse suspensions.

1. True solutions – dispersion with smallest particle size; composed of solute (substances dissolved in a liquid to form a true solution) and solvent (liquid in which the solute is dissolved).

Cont. Physical Properties of Food

Cont. Types of True Solutions

Types of solutions based on the amount of solute:

a. Unsaturated solution – solution contains less solute than the solvent as can be dissolve at that temperature. Unsaturated solution is when it can still dissolve more solute. Any solution that hasn’t reached yet it’s limit.b. Saturated solution – solution contains as much solute as can be dissolve at that temperature. A sugar solution is said to be saturated when no more sugar can be dissolved in a particular liquid. This is in effect a measurable volume ratio, meaning that solution capacity is defined relative to the volumes of sugar and liquid.c. Supersaturated solution – solution contains more solute than theoretically can be dissolve at that temperature. Super saturated is when you put solute in the solvent in excess. When you put the solute in a large amount, it might not dissolve into the solvent..

Cont. Dispersion Systems in Food

2. Colloidal dispersion – A mixture containing particles larger than those found in a solution but small enough to remain suspended for a very long time.

a. Continuous phase – colloidal particles are dispersed; surrounds all parts of the other phases of the system (solid foams, solid gels).

b. Dispersed or discontinuous phase – particles distributed in a disconnected fashion throughout the colloidal system (liquid aerosol).

3. Coarse suspension – influenced by gravity and tends to separate; suspension can be reformed by stirring (emulsions and foams).


C. Colloidal systems

1.Sols – solid is the dispersed phase and liquid is the continuous phase; dispersed solid does not precipitate at the bottom (paints, paste).

2.Gels – solid dispersed in a liquid (butter, cheese).3.Emulsions – liquid is dispersed in droplets in another liquid with which it is immiscible (mayonnaise, jellies, vinaigrette). Classifications: water-in-oil and oil-in-water

4. Foams – gas dispersed in liquid; providing energy to counteract the surface tension of the liquid and stretch the fluid into thin films encompassing bubbles of gas (beer, lemonade, beaten egg white, marshmallow).

D. Heat transfer in foods

1.Convection – transfer of heat energy from electricity, gas or solid fuel to vapor molecules of the air which in turn heat the food or the utensils it comes contact with; transfer of heat via movement of material.

2.Conduction – transfer of heat via metals or any heat-conducting materials containing food; when pan touches stove burner, heat is transferred to pan.

3.Radiation – transfer of heat from a red hot coil of a griller, toaster or stove to the food; absorbs heat waves of heating element.

4.Microwave cooking – method of heat transfer which uses radiation emitted by a magnetron tube.

5.Induction – method of heat transfer that uses specially-designed cook tops of a smooth ceramic material that have induction coil underneath.

Cont. Physical Properties of food.. Heat transfer of food

Heat – a form of energy that matter possesses as a result of the motion of its molecules.

Temperature – a relative measure of hotness or coldness.

Measuring temperature

a.Fahrenheit scale – has 32° for its freezing and 212° for boiling point.

b.Celsius scale – the freezing point is marked 0° and the boiling point is marked 100°.

Boiling point – the temperature at which a liquid changes to gas.

E. Quality assessment of foods

1. Sensory Assessment – evaluation of the quality of food products by means of human sensory organs.a. Appearance factors – defects, consistency, size, shapeb. Odor and flavor factors – judged by the sense of taste and smellc. Kinesthetic factors – hand and mouth feel2. Objective Assessment – methods of evaluating food quality which do not rely mainly on human sensory organs.a. Rheological tests – tests for brittleness, hardness, creaminess, etc. of foodb. Tenderness testsc. Physico-chemical tests – boiling/freezing point, water solubility, vapour pressure, storage stability study, particle size analysis, etc.d. Microbiological tests

3. Assessment of Nutritional Value a. Dietary Guides – Food Pyramid, Food Composition Table, Food Exchange List, Recommended Dietary Allowanceb. Evaluation of Protein Quality – Biological and Chemical

Method

4. Assessment of Economic Value – Cost per serving portion is a peso value as contributed by the cost of the various food ingredients that constitute the dish divided by its yield.


F. Browning reactions in foods

1. Caramelization – a non-enzymatic browning reaction that occurs when sugars are heated above 100 °C resulting in characteristic flavor and color; dry effect of heat on sugars.

2. Maillard reaction – non-enzymatic reaction that occurs when a protein and sugar are heated or stored together for some time.

3. Enzymatic browning – darkening of fruits and vegetables attributed to a group of enzymes – polyphenol oxidase – which promote oxidation reactions in flavonoid-containing fruits and vegetables.

G. Importance of enzymes in foods

Enzymes – organic catalysts, protein in nature and speed up the chemical reactions without themselves undergoing change. Only minute amounts are needed for the reaction to occur. Some of the useful applications of enzymes in foods are the following:

a. Meat tenderizers - bromelin from pineapple, papain from papaya and ficin from figs are effective tenderizers of muscle meats.b. Invertase – used to form the soft creamy centers of chocolate and candies.c. Amylases – increases the availability of sugars for fermentation by yeast.d. Pectinases – bring about the ripening of fruits.e. Microbial enzymes – bring about fermentation and proteolysis.

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