1. By Ms. Fardowsa Omar

2. o Chapter1:Nutrition basics o Chapter 2:Pre-conception nutrition o Chapter 3:Nutrition during pregnancy o Chapter 4:Nutrition during lactation o Chapter 5:Infant nutrition o Chapter 6:Toddler and pre-school children o Chapter 7:Child and pre-adolosecent nutrition o Chapter 8:Adolescent nutrition o Chapter 9:Nutrition and older adult

3. Chapter one : Nutrition basics

4. 1. Nutrition is the study of foods, their nutrients and other chemical constituents, and the effects of food constituents on health. 2. Nutrition is an interdisciplinary science. 3. Nutrition recommendations for the public change as new knowledge about nutrition and health relationships is gained.

5. 4.At the core of the science of nutrition are principles that represent basic truths and serve as the foundation of our understanding about nutrition. 5. Healthy individuals require the same nutrients across the life cycle but in differing amounts. Nutritional needs can be met by a wide variety of cultural and religious food practices. 6. Nutritional status during one stage of the life cycle influences health status during subsequent life-cycle stages.

6.  Nutrition is an interdisciplinary science focused on the study of foods, nutrients, and other food constituents and health.

7.  PRINCIPLE #1 Food is a basic need of humans.  PRINCIPLE #2 Foods provide energy (calories), nutrients, and other substances needed for growth and health.  PRINCIPLE #3 Health problems related to nutrition originate within cells.  PRINCIPLE #4 Poor nutrition can result from both inadequate and excessive levels of nutrient intake.  PRINCIPLE #5 Humans have adaptive mechanisms for managing fluctuations in food intake.

8.  PRINCIPLE #6 Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes.  PRINCIPLE #7 Some groups of people are at higher risk of becoming inadequately nourished than others.  PRINCIPLE #8 Poor nutrition can influence the development of certain chronic diseases.  PRINCIPLE #9 Adequacy, variety, and balance are key characteristics of a healthy diet.  PRINCIPLE #10 There are no “good” or “bad” foods.

9. PRINCIPLE #1 Food is a basic need of humans. Humans need enough food to live and the right assortment of foods for optimal health. People who have enough food to meet their needs at all times experience food security. They are able to acquire food in socially acceptable ways—without having to scavenge or steal food. Food insecurity exists when the availability of safe, nutritious foods, or the a ability to acquire them, is limited.

10.  PRINCIPLE #2 Foods provide energy (calories), nutrients, and other substances needed for growth and health. People eat foods for many different reasons. The most compelling reason is the requirement for calories (energy), nutrients, and other substances supplied by foods for growth and health.

11.  PRINCIPLE #3 Health problems related to nutrition originate within cells. The functions of each cell are maintained by the nutrients it receives. Problems arise when a cell’s need for nutrients differs from the amounts that are available. Normal cell health and functions are maintained when a nutritional and environmental utopia exists within and around cells. This state of optimal cellular nutrient conditions supports homeostasis in the body.

12.  PRINCIPLE #4 Poor nutrition can result from both inadequate and excessive levels of nutrient intake. Each nutrient has a range of intake levels that corresponds to optimum functioning of that nutrient. Intake levels below and above this range are associated with impaired functions. Inadequate intake of an essential nutrient, if prolonged, results in obvious deficiency disease.

13.  PRINCIPLE #5 Humans have adaptive mechanisms for managing fluctuations in food intake. Healthy humans have adaptive mechanisms that partially protect the body from poor health due to fluctuations in nutrient intake. These mechanisms act to conserve nutrients when dietary supply is low and to eliminate them when excessively high amounts are present.

14.  PRINCIPLE #6 Malnutrition can result from poor diets and from disease states, genetic factors, or combinations of these causes. Malnutrition means “poor nutrition” and results from either inadequate or excessive availability of energy and nutrients. Obesity, and iron deficiency are examples of malnutrition. Malnutrition can result from poor diets as well as from diseases that interfere with the body’s ability to use the nutrients consumed. Nutrient–Gene Interactions, Four examples of such diseases and disorders—phenylketonuria, celiac disease, lactose intolerance, and hemochromatosis.

15.  PRINCIPLE #7 Some groups of people are at higher risk of becoming inadequately nourished than others. Women who are pregnant or breastfeeding, infants, children, people who are ill, and frail elderly persons have a greater need for nutrients than healthy adults and elderly people do. As a result, they are at higher risk of becoming inadequately nourished than others.

16.  PRINCIPLE #8 Poor nutrition can influence the development of certain chronic diseases. Today, the major causes of death among Americans are slow-developing, lifestyle-related chronic diseases. Based on government survey data, 44% of Americans have a chronic condition such as diabetes, heart disease, cancer, hypertension, or high cholesterol levels, and 13% have three or more of these conditions.

17.  PRINCIPLE #9 Adequacy, variety, and balance are key characteristics of a healthy diet. Healthy diets contain many different foods that together provide calories, nutrients, and other beneficial substances in amounts that promote the optimal functioning of cells and health. A variety of food is required to obtain all the nutrients needed because, although no one food contains them all, many different combinations of food can make up a healthy diet.

18.  PRINCIPLE #10 There are no “good” or “bad” foods. People tend to classify foods as being “good” or “bad,” but such opinions about individual foods oversimplify the potential contribution of these foods to a diet. Hot dogs, ice cream, candy, and french fries are often judged to be bad, whereas vegetables, fruits, and whole-grain products are given the “good” stamp.

19. Essential Nutrients: is a substances required for growth and health that cannot be produced, or produced in sufficient amounts, by the body. They must be obtained from the diet, e.g. some amino acids. Nonessential Nutrients: is required for growth and health that can be produced by the body from other components of the diet, e.g. cholesterol.

20.  Requirements for Essential Nutrients All humans require the same set of essential nutrients, but the amount of nutrients needed varies based on: ● Age ● Illness ● Body size ● Lifestyle habits (e.g. smoking). ● Gender ● Genetic traits ● Medication use ● Growth ● Pregnancy and lactation

21.  Encompass four interconnected categories of nutrient recommendations  Recommended Dietary Allowances (RDAs)  Estimated Average Requirements (EARs)  Adequate Intake (AI)  Tolerable Upper Intake Level (UL)

22.  Recommended Dietary Allowance (RDA)  Daily intake of nutrients that meet needs of almost all healthy individuals  Estimated Average Requirement (EAR)  Intake level that meets needs of half the individuals in a specific group  Adequate intake (AI)  Used when not enough evidence to establish the RDA  Tolerable upper intake level (UL)  Sets maximal intake unlikely to pose adverse health risks

23. 1. Carbohydrates 2. Proteins 3. Fats (Lipids) 4. Vitamin 5. Minerals 6. Water

24.  Carbohydrates are used by the body mainly as a source of readily available energy. They consist of the simple sugars (monosaccharides and disaccharides), complex carbohydrates (the poly saccharides), most dietary sources of fiber, and alcohol sugars.

25.  Food Sources of Carbohydrates Carbohydrates are widely distributed in plant foods, while milk is the only important animal source of carbohydrates (lactose).

26.  Recommended Intake Level - Recommended intake of carbohydrates is based on their contribution to total energy intake. It is recommended that 45–65% of calories come from carbohydrates.

27.  Protein in foods provides the body with amino acids used to build and maintain tissues such as muscle, bone, enzymes, and red blood cells.  The body can also use protein as a source of energy—it provides 4 calories per gram.

28.  Food sources of protein Meats Dairy Product Grain Products Eggs

29.  In general, proteins should contribute 10–35% of total energy intake.

30.  Fats in food share the property of being soluble in fats but not in water.  Lipids include fats, oils, and related compounds such as cholesterol.  Fats are generally solid at room temperature whereas oils are usually liquid.  Fats and oils are made up of various types of triglycerides (triacylglycerols), which consist of three fatty acids attached to glycerol

31.  Essential Fatty Acids There are two essential fatty acids: linoleic acid and alpha-linolenic acid. Because these fatty acids are essential, they must be supplied in the diet. Types of fats -Saturated -unsaturated

32.  Food Sources of Fat and oils Avocados. Cheese. Dark Chocolate. Whole Eggs. Fatty Fish Nuts. Extra Virgin Olive Oil. Whole milk

33.  Recommended Intake of Fats Current recommendations call for consumption of 20– 35% of total calories from fat.

34.  Vitamins are chemical substances in foods that perform specific functions in the body. Fourteen have been discovered so far.  They are classified as either fat soluble or water soluble.  The B-complex vitamins and vitamin C are soluble in water and found dissolved in water in foods. . The fat-soluble vitamins consist of vitamins A, D, E, and K and are present in the fat portions of foods.

35.  Food source of vitamins Vegetables, fruits, and grains are good sources of vitamins.

36.  Recommended intake of vitamins

37.  In the context of nutrition, minerals consist of 15 elements found in foods that perform particular functions in the body.

38.  Sources of minerals Milk, dark, leafy vegetables, and meat are good sources of minerals.

39.  Recommended intake of minerals

40.  Adults are about 60–70% water by weight.  Water provides the medium in which most chemical reactions take place in the body.  It plays a role in energy transformation, the excretion of wastes, and temperature regulation.  People need enough water to replace daily losses from perspiration, urination, and exhalation.

41.  Dietary Sources of Water The best sources of water are tap and bottled water; nonalcoholic beverages such as fruit juice, milk, and vegetable juice.

42.  Recommended intake of water The National Academies of Sciences, Engineering, and Medicine determined that an adequate daily fluid intake is: About 15.5 cups (3.7 liters) of fluids for men. About 11.5 cups (2.7 liters) of fluids a day for women.

43.  Prebiotics Certain fiberlike forms of indigestible carbohydrates that support the growth of beneficial bacteria in the lower intestine. Nicknamed “intestinal fertilizer.”  Probiotics Strains of lactobacillus and bifidobacteria that have beneficial effects on the body. Also called “friendly bacteria.”

44.  Food and other sources of probiotics Probiotics Fermented or aged milk and milk products. Yogurt with live culture, and Buttermilk. Cottage cheese, and Dairy spreads with added inulin. Breast milk.

45. Nutritional assessment of groups and individuals is a prerequisite to planning for the prevention or solution of nutrition-related health problems.  Nutrition assessment contain following categories. 1. Community-Level Assessment 2. Individual-Level Nutritional Assessment

46.  Community-Level Assessment A target community’s “state of nutritional health” can generally be estimated using existing vital statistics data, seeking the opinions of target group members and local health experts, and making observations. Knowledge of average household incomes; the proportion of families participating in the Food Stamp Program, soup kitchens, school breakfast programs, or food banks; and the age distribution of the group can help identify key nutrition concerns and issues.

47.  Individual-Level Nutritional Assessment Nutritional assessment of individuals has four major components: ● Clinical/physical assessment ● Dietary assessment ● Anthropometric assessment ● Biochemical assessment

48.  Clinical/physical Assessment clinical/physical assessment involves visual inspection of a person by a trained registered dietitian or other qualified professional to note features that may be related to malnutrition.

49.  Dietary Assessment Many methods are used for assessing dietary intake. For clinical purposes, 24-hour dietary recalls and food records analyzed by computer programs are most common. Single, 24-hour recalls and food frequency questionnaires are most useful for estimating dietary intakes for groups, whereas multiple recalls and dietary histories are generally used for assessments of individual diets.

50. Anthropometric Assessment Individual measures of body size (height, weight, percent body fat, bone density, and head and waist circumferences, for example) are useful in the assessment of nutritional status—if done correctly. Biochemical Assessment Nutrient and enzyme levels, DNA characteristics, and other biological markers are components of a biochemical assessment of nutritional status.