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Nutrition Unit 10
Health Science Technology I Dr. Wood
Nutrition
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All body processes relating to food
Digestion
 Absorption
 Metabolism
 Circulation
 Elimination
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Digestion
Process by which body breaks down
food into smaller parts, changes food
chemically & moves food through
 Two types:

Mechanical
 Chemical
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Absorption
Process in which blood or lacteals pick
up digested nutrients
 Most absorption occurs in small
intestine

Metabolism

Process in which nutrients are used
by cells
Basal metabolic rate (BMR)

Rate at which body uses energy just
for maintaining its tissues
Kilocalorie (calorie)
Measures the energy content of food
 Carbohydrates & proteins: provide 4
calories per gram
 Fats: provide 9 calories per gram

Hypertension
High blood pressure
 Excess fat or salt in diet

Atherosclerosis
Arteries narrowed by accumulation of
fatty substances
 Diet high in saturated fats &
cholesterol

Osteoporosis
Bones become porous & break easily
 One cause: long term deficiency of
calcium, magnesium, vitamin D

Malnutrition
State of poor nutrition
 Obesity is one form
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Essential nutrients

Composed of
chemical elements
found in food; used
by body to perform
different body
functions
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Carbohydrates
Lipids (fats)
Proteins
Vitamins
Minerals
Water
Carbohydrates
Major source of readily usable energy
 Cheaper source of energy because
mainly from plants

Cellulose
Fibrous indigestible form of plant
carbohydrates
 Provides bulk to GI tract & causes
regular bowel movements

Lipids (fats)

3 of most common
Triglycerides
 Phospholipids
 Sterols

Most concentrated form of energy
 Maintain body temperature by
providing insulation

Classification of fats

Saturated fats: solid at room
temperature

Polyunsaturated fats: soft or oily at
room temperature
Cholesterol
Sterol lipid
 Used in production of steroid
hormones, vitamin D & bile acids
 Synthesized by liver
 Two forms

HDL: “good”
 LDL: “bad”
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Proteins

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Basic components of all body cells
Made up of 22 building blocks, amino acids
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9 essential amino acids
Complete proteins: made up of only
essential amino acids, best sources are
animal sources
Incomplete proteins: contain any of
remaining 13 a.a., sources are usually
vegetable foods
Vitamins
Organic compounds that essential to
life but only needed in small amounts
 Some vitamins are antioxidants which
help protect the body from harmful
chemicals called free radicals
 Main antioxidant vitamins are A, C
and E

Classification of Vitamins

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Water soluble
Not normally stored
in body
Easily destroyed by
cooking, air, light
Vitamins B, C
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Fat soluble
Can be stored in
body
Not easily
destroyed
Vitamins A, D, E, K
Vitamin A

Important for health of eyes,
structure & function of cells of skin &
mucous membranes
Vitamin D
Regulates calcium & phosphorus
absorption & metabolism
 Builds & maintains bone & teeth
 Important source is sunshine

Vitamin E
Necessary for protection of cell
structure
 Antioxidant to inhibit breakdown of
vitamin A
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Vitamin K

Essential for normal clotting of blood
Thiamine (B1)

Promotes normal appetite & digestion
& normal function of nervous system
Riboflavin (B2)

Important for health of mouth tissue
& eyes
Niacin (B3)

Promotes healthy skin, nerves and
digestive tract
Pyridoxine (B6)
Important for protein synthesis &
metabolism
 Important for production of antibodies
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Vitamin B12 (Cobalamin)

Important for production of health red
blood cells
Vitamin C
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Important for healthy gums, wound
healing and absorption of iron
Folic Acid (B9)

Important for maturation of red blood
cells, formation of hemoglobin, &
synthesis of DNA
Minerals

Inorganic elements essential to life
Calcium (Ca)
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Develops & maintains bones & teeth
& aids in clotting blood & for normal
heart & muscle action
Phosphorous (P)
Maintains bones and teeth
 Constituent of body cells
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Magnesium (Mg)

Constituent of bones, muscles, red
blood cells
Sodium (Na)
Aids in fluid balance, regulates
muscles & nerves, aids in glucose
absorption
 Main source is table salt
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Potassium (K)
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Maintains fluid balance, regular heart
rhythm, proper nerve function
Chlorine (Cl)
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Important for acid-base balance and
formation of HCl
Sulfur
Healthy skin, hair and nails
 Activated energy-producing enzymes
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Iron (Fe)
Formation of hemoglobin in RBCs
 Aids in production of energy
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Iodine (I)
Necessary for formation of thyroid
hormones
 Found in iodized salt
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Copper
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For utilization of iron and component
of enzymes
Fluorine (Fl)

Health teeth and bones
Zinc (Zn)
Component of enzymes & insulin
 Essential for growth & wound healing
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Water
Found in all body tissues
 Average person should drink 6-8
glasses of water each day
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Therapeutic Diets
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Modifications of normal diets used to
improve specific health conditions
Regular diets
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Balanced diet usually used for
ambulatory patient
Liquid diets
Include both clear liquids & full liquids
 Nutritionally inadequate
 Only for short periods
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Soft diet
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Foods must require little chewing &
be easy to digest
Diabetic diet
Patients are allowed a certain number
of items from exchange lists
 Heavily sugared foods are avoided
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Calorie-controlled diets
Low-calorie: patients who are
overweight
 High calorie: used for patients who
are underweight, extra proteins and
carbohydrates are included
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Low cholesterol diet
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Used for people with heart disease,
atherosclerosis
Fat-restricted diet
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Used for obese patients or patients
with gallbladder & liver disease
Sodium restricted diet
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Used for patients for cardiovascular
disease, kidney disease & edema
Protein diets
Low protein: patients with some
kidney diseases & allergic conditions
 High protein: pregnant, before a/o
after surgery, patients with burns,
some children
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Bland diet
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Easily digested foods that do not
irritate the digestive tract
Low-residue diet
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Eliminates foods that are high in bulk
or fiber
Image Citations
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Slide 10: 3/12/07,
http://www.drlam.com/opinion/osteo
porosis.cfm