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INTRODUCTION
D. DEFINITION OF TERMS:
A.
Study of food in relation to health of
NUTRITION the individual, community or society
and the process through which food is
used to sustain life and growth.
The science of food, the nutrients and
other substances therein, their action,
interaction and balance in relation to
health and disease and the processes
by which an organism ingests,
digests, absorbs, transports, utilizes
and excretes food substances.
The combination of processes by
which a living organism receives and
utilizes materials or substances
needed for the maintenance of its
function and for the growth and
renewal of its components.
It includes the social, economic,
cultural
and
physiological
implications.
Social
Most
people
enjoy
compansionship
while
eating, meals are social
events. Social customs
almost compel people to
accept food or drink
offered or shared by
group.
Economic
Eat within their financial
concerns.
Cultural
Ethnic
heritage,
tradition, religious beliefs
are among the strongest
influence as people tend
to eat foods they grew
up eating.
Physiologic
Personal
preference,
al
views
and
concerns
reflects their choices
B. 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; it
sustains life.
According the FDA: food includes
articles used as drink or food, and the
articles used for the components of
such
GOOD FOOD CHARACTERISITCS:
a. It is nourishing or nutritious balanced diet;
it includes the basic food groups
b. It has a satiety value appetite is fulfilled or
satisfied
c. Free from toxic agents or substances eg.
Chemicals
d. Should be prepared under sanitary conditions
e. Its palatability satisfies the consumer- aroma,
presentation, flavor, texture (palatablepleasant or acceptable to the taste)
f. It offers variety and planned within the socioeconomic status or context
C.
A chemical component needed by the
NUTRIENT
body for one or more of these
functions: building
and repairing
a.
Milk
Cheese, butter, Milk, Yogurt
Group
Meat
Meat, fish, poultry, sea foods, Legumes,
Group
nuts, soybean
b. Energy Giving They furnish energy
(GO FOODS)
(carbohydrates, fats, and protein)
Rice, cereals, starches, sugars,
fats, rootcrops, corn.
Foods that regulate or control
c. Regulates
body processes.
body processes
Vitamins and minerals(Fruits
(GLOW
andVegetables)
FOODS)
2. ACCORDING TO CHEMICAL NATURE
a. Organic
Those
Carboncontaining
Compounds
compounds except Carbonate and
Cyanide (Protein {CHON}, Fats
{COOH}, Carbohydrates {CHON},
Vitamins: water- soluble- {CHON
+ S/ Co})
b. Inorganic
Water and minerals (does not
Compounds
contain matter originating from
plant or animal life)
3. ACCORDING TO ESSENTIALITY
a. Physiologic
Have important roles in the body
Essentials
b. Dietary
Should be supplied in the diet or
Essentials
from food because the body does
not synthesize these nutrients
4. ACCORDING TO CONCENTRATION
a.
Found in large amounts in the
Macronutrients
body (water, protein, fats, and
carbohydrates).
b.
Include all vitamins and trace
Micronutrients
minerals which are measured in
milligrams or a fraction thereof
F.
NUTRITIONAL
STATUS
OR
NUTRITURE
G.
OPTIMUM
OR
GOOD
NUTRITION
H.
MALNUTRITIO
N