Manage Nutritional Problems & Provide Dietry

Services
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By Menber Y. (Bsc, Msc Fellow)

February/2024
 Learning Outcomes

At the end of this lesson you will able to:

• Describe different classes of nutritions
• Differentiate elements of food
• Identify the sources and components,compositions and
functions of food.
 Definitions of Terms
 Nutrition: is the science of
• Food, the nutrients and other substances in food
• Their actions. interactions and balance in relation to health
and disease and
• The process by which the organisms ingest, digests,
absorbs, transports, utilizes and excreated food substances.
Cont...

 Human nutrition:

• is a scientific discipiline concerned with access and

utilization of food and nutrients for life, health, grouth,
development and well-being.
 Public health nutrition:

• studies the relation ship between dietary intake and disease

at communtiy level.
 Cont...
 Dietetics/clinical nutrition

• it the science or art of applying the principles of nutrition in

feeding tailored to individual needs.
 Diet:

• is the sequence of meals in a day (per 24 hours).

 Food:

• is anything edible (defined by culture and religion.

Cont...
 Rauphage
• is fibrous undigestable material in foodstuffs which aids the
passage of food and waste products through the gut.
 Nutrient
• is an active ingredient in the food that play specific structural
or functional role in the body’s lively activity.
 Macronutrients
• are nutrients required by our body in large quantities and need
to be transformed in to smaller units by the body.
Cont...
 Micronutrients
• are required in smaller quantities by the body
 Nutritional Assessment
• is the interpretation of Anthropometric, biochemical, clinical &
dietary data in order to determine whether a person is well
nourished or malnourished.
 Cont...
 Malnutrition
• is a pathological state resulting from a relative or absolute
defficiency or excess of one or more essential nutrients.
 Under-nutrition:-

• is the consumption of an inadequate quality/quantity of

food over an extended period of time
• it results a deficiency disease
 Over-nutrition:
• is the consumption of an excess quantity of food over an
extended period of time.
 Classification of Nutrients
• Based on the ammount that each person needs to consume on a
daily basis, nutrients are catagorized in two two groups.
1. Macronutrients: 2. Micronutrients: Micronutrients

 Micronutrients
• Micro means small
• are required only in small amount.

• includes
- vitamines and
- minerals.
 Cont...
 Macronutrients
• macro means large
• required in a fairly large amount.
• includes :
- Carbohydrates
- lipids and
- Protiens
• they provide a lot of calories but the ammount of calories
provided varies, depending on the source of food.
each gram of carbohydrate and protien provide four
calories
each gram of fat provides nine calories
• Macro nutrients are needed for metabolism
Cont.

 Metabolism: is the chemical reactions in the body's cells that

change food into energy.
 Types of nutrients

• Functionally, foods are classified in to three

I. body building
II. energy giving
III. pretective
 Carbohydrated

• are refered as energy giving foods. ( up to 65 % of energy)

• provide energy in the form of ATP that the body needs to be
able to work.
• is one of the macronutrients
• are the body’s main source of energe in the form of glucose
• are atored in the muscles and liver
 Protiens

• are one of the macronutrients

• about 10 - 35 % of calories come from protien
• are needed in our diets
– For growth
– To improve immune functions
– To make essential hormones and enzymes
– For tissue repair
– To provide ennergy in times when carbohydrates are
not available.
– To make breast milk in breast feeding mothers.
 Lipids (Fats and Oils)

• A lipid is an organic substance found in living systems that is

insoluble in water but is soluble in organic solvents.

• Lipids vary widely in their structures. They have mostly C,H

and O.
 Cont...
• Lipids include:
– fats and oils
– steroids
– waxes
• Fats & oils make up 95% of the nutritional lipids, the other
5% are steroids.
• Fats are solid at room temprature
• Oils are liquid at room temprature
– Oils come from different plants and from fish
 Funtions of Lipid

• Supplies heat (insulation)

• dissolve Vitamin A,D,E,K (the fat soluble vitamins)
• Adds flavor to food
• Satisfies hunger, feel fuller longer
• Protects organs from shock and injury
• Promotes healthy skin
 Cholesterol

• a steroidal alcohol (atherosclerosis)

• High – red meat, egg yolks, dairy products

• Low – egg whites, yoghurt

• None ! – fruits, veggies, vegetable oils

 Classification of Fats
 Saturated fats
• Are usually solids at room temprature
• Are not good for a person’s health, ( cause heart heart and
blood vesel problems
• mostly of animal origin
• Example – butter,
– fatty meat
– cream
– chicken skin
– coconut oil, palm oil,
– cheese
cococa butter
 Unsaturated fats
• Are usually liquid at room temprature.
• Are healthy fats
• Mostly have plant origion
• Includes fats from
– Fish
– Oil seeds (sunflower), maize oil and ground nut oil
– Breast milk
 Water
• Water is an essential calorie-free vital nutrient for life at every age,
• It accounts for about 60% of an adult’s body weight.
• Water helps to restore fluids lost through metabolism, breathing,
sweating, and the removal of waste.
• Water serves as the body’s transportation system.
– It is the medium by which other nutrients and essential
elements are distributed throughout the body.
– Water also works as the transport for body waste removal.
• It also helps to keep the body from overheating,
• It regulated body temprature
• It lubricates the joints and tissues,
– The presence of water in and around body tissues helps defend the
body against shock.
– The brain, eyes, and spinal cord are among the sensitive
structures that depend on a protective water layer.
– Water is present in the mucous and salivary juices of our
digestive systems.
– This is especially important for moving food through the
digestive tract.
– As a lubricant, water also is helpful for smooth movement of
bone joints.
how much water should we drink?

• Fever, exercise, exposure to extreme temperature climates

(very hot or cold), and excessive loss of body fluids (such as
with vomiting or diarrhea) will increase fluid needs.
• We should drink at least 8 cups of water daily
Is It Possible To Drink Too Much
Water?
• This hyponatremia in which blood levels of sodium fall too
low as too much water is taken.
• The excess total body water dilutes blood sodium levels,
which can cause symptoms like confusion, nausea, seizures,
and muscle spasms.
 Body dehydration
• Dehydration occurs when the some one lose more fluid than he or she is take
in, and the body doesn't have enough water and other fluids to carry out its
normal functions.
• Anyone may become dehydrated, but the condition is especially dangerous for
young children and older adults.
• The common cause of dehydration are
– Severe diarrhea and vomiting.
– uncontrolled use of diuretics
– poor or no intake of water
– increase perispiration.

– excesive bleeding

– Fever
 Symptoms of dehydration
 Includes

• Fatigue
• Confusion or short-term memory loss
• Mood changes like increased irritability or depression
• Can increase the risk of certain medical conditions: such as
– Urinary tract infections
– Kidney stones
– Gallstones
– Constipation
Infant or young child

• Dry mouth and tongue

• No tears when crying
• No wet diapers for three hours
• Sunken eyes, cheeks
• Irritability
In adult

• Dehydration causes
– Extreme thirst
– Less frequent urination
– Dark-colored urine
– Fatigue
– Dizziness
– Confusion
 Prevention

 People may need to take in more fluids if they are

experiencing conditions such as:
• Vomiting or diarrhea.
• Strenuous exercise.
• Hot or cold weather.
• Illness,

• feber
 Fiber
• fiber is undigestable part of carbohydrates

 Health benefits of fiber including:

• They improve the functioning of the digestive system, helping the
absorption of nutrients and prevent constipation.
• They reduce the risk of inflammation of the intestines and
gastrointestinal disorders.
• They prevent type 2 diabetes, slow down the absorption of blood sugar,
keep blood sugar under control and improve insulin sensitivity.
• They lower bad cholesterol (LDL) in the blood, preventing
cardiovascular diseases such as heart attacks and strokes.
• They reduce the risk of colon and rectal cancer, thanks to the
maintenance of an optimal intestinal pH.
• They give a feeling of satiety and fullness, helping to control
body weight and blocking hunger attacks.
• They also help fight obesity.
 FOODS RICH IN FIBER

• The best sources of fiber are Undoubtedly foods of plant

origin, Such as
 all fruit and vegetables.
 legumes
 whole grains
 dried fruit and nuts.
 Micronutrients

• Micronutrients are nutrients required by the body in smaller

amounts, but they’re still essential for carrying out bodily
functions

• Include all of the essential;

 16 minerals and
 13 vitamins.
CONT...

• They are not a source of energy, but they assist in the process
of energy metabolism as cofactors or components of enzymes
(known as coenzymes)
 Minerals
• Minerals are inorganic substances.
• They are classified in to two depending on how much the body requires.

1. Trace minerals, such as molybdenum, selenium, zinc, iron, and iodine,

• Are only required in amounts of a few milligrams or less per day.

1. Major minerals, such as calcium, magnesium, potassium, sodium, and

phosphorus,
• Are required in amounts of hundreds of milligrams or more per day.
 Uses of Minerals

 Many minerals are critical for enzyme function, and

 Others are used to:
• Maintain fluid balance,

• Build bone tissue,

• Synthesize hormones,
• Sransmit nerve impulses,
• Contract and relax muscles, and
• Protect against harmful free radicals in the body.
Major Minerals Major Function

• Sodiu • Fluid balance, nerve transmission, muscle contraction

• Chloride • Fluid balance, stomach acid production

• Potassium • Fluid balance, nerve transmission, muscle contraction

• Calcium • Bone and teeth health maintenance, nerve transmission, muscle

contraction, blood clotting

• Phosphorus • Bone and teeth health maintenance, acid-base balance

• Magnesium • Protein production, nerve transmission, muscle contraction

• Sulfur • Protein production

Minoro Minerals Major Function

• Iron • Carries oxygen, assists in energy production

• Zinc • Protein and DNA production, wound healing, growth,

immune system function
• Iodine • Thyroid hormone production, growth, metabolism

• Selenium • Antioxidan

• Copper • Coenzyme, iron metabolism

• Manganese • Coenzyme

• Fluoride • Bone and teeth health maintenance, tooth decay

prevention

• Chromium • Assists insulin in glucose metabolism

Molybdenum • Coenzyme
 Vitamins
• Vitamins are organic nutrients
• based on their solubility, vitamins are classified in to two:
1. Water-soluble vitamins are vitamin C and all of the B
vitamins.
2. Fat-soluble vitamins are vitamins A, D, E, and K.
• Vitamins are required to perform many functions in the
body, such as
 Making red blood cells,
 Synthesizing bone tissue, and
 Playing a role in normal vision, nervous system function,
and
 Immune function.
Water-Soluble
Vitamins Major Functions

Thiamin (B1) Coenzyme, energy metabolism assistance

Riboflavin (B2 ) Coenzyme, energy metabolism assistance

Niacin (B3) Coenzyme, energy metabolism assistance

Pantothenic acid (B5) Coenzyme, energy metabolism assistance

Pyridoxine (B6) Coenzyme, energy metabolism assistance

Biotin (B7) Coenzyme, amino acid and fatty acid metabolism

Folate (B9) Coenzyme, essential for growth

C (ascorbic acid) Collagen synthesis, antioxidant

Fat-Soluble
Vitamins Major Functions

• A • Vision, reproduction, immune system

function

• D • Bone and teeth health maintenance,

immune system function

• E • Antioxidant, cell membrane protection

• K • Bone and teeth health maintenance, blood

clotting
ORGANIC AND INORGANIC NUTRIENTS

 Organic Nutrients
• An organic nutrient contains both carbon and hydrogen.
• Include the macronutrients (carbohydrate, protein, and fat) and
vitamins.
• Organic nutrients can be made by living organism
• Are complex, made up of many elements (carbon, hydrogen,
oxygen, and sometimes nitrogen) bonded together.
• In a sense, they are “alive,” and therefore can be destroyed or
broken down.
 Inorganic nutrients
• Include both water and minerals.
• They do not contain both carbon and hydrogen,
• Are not created or destroyed.
• Minerals can’t be destroyed, so they are the ash left when a
food is burned to completion.
• Minerals are also not digested or broken down, as they are
already in their simplest form.
 ENERGY-YIELDING NUTRIENTS
• Macronutrients are the only nutrients that
provide energy to the body. The energy
from macronutrients comes from their
chemical bonds.
• This chemical energy is converted into
cellular energy that can be utilized to
perform work, allowing cells to conduct
their basic functions.
• Food energy is measured in kilocalories
(kcals). A kilocalorie is the amount of
energy needed to raise 1 kilogram of water
Cont...
• Although vitamins also have energy in their chemical
bonds, our bodies do not make the enzymes to break
these bonds and release this energy.
• Food energy is measured in kilocalories (kcals).
• A kilocalorie is the amount of energy needed to raise 1
kilogram of water by 1 degree Celsius.
• The kilocalories stored in food can be determined by
putting the food into a bomb calorimeter and measuring
the energy output (energy = heat produced).
 Summary
Classification Nutrient

Macronutrient Carbohydrate, protein, lipids, water

Micronutrient
Vitamins, minerals

Energy-Yielding Carbohydrate, protein, fat

Organic Carbohydrate, protein, lipids, vitamins

Inorganic Minerals, water

Excercise
1. Which of the following nutrients are categorized as both
organic and energy-yielding?
A. Protein.
B. Minerals.
C. Carbohydrate.
D. Fat.
E. Vitamins
2. Which of the following nutrients are categorized as
micronutrients?
A. Vitamins.
B. Carbohydrate.
C. Protein.
D. Fat.
E. Water.
F. Minerals
.
 If you dropped your hot dog into the campfire and it burned up
into ash, which of the 6 classes of nutrients would this ash be
composed of?
A. protein.
B. fat.
C. minerals.
D. vitamins
Malnutrition