NUTRITION WITH MEAL MANAGEMENT

1. NUTRITION WITH MEAL
MANAGEMENT
Prof. Marianne T. Evangelista, MSHRM

2. CHAPTER 1
“Nutrition”
1. Introduction to Nutrition Unit
2. Introduction to Food Unit
3. Food Pyramid
4. Food Groups
5. Sources and Function of Food Nutrients
6. Balanced Diet
7. Food Requirements
8. Antioxidants and Free Radicals
9. Metabolism
10.Malnutrition and Ill-health

3. NUTRITION
• Nutrition is also called
nourishment.
• It is the provision,
to cells and organisms of
the materials necessary (in
the form of food) to
support life.

4. NUTRITION TO MEAL
MANAGEMENT
• A key goal of meal
management is to include
foods that will provide
adequate amounts of all
nutrients essential to
meet the physical needs
of the individual on a
daily basis

5. FOOD
• Food provides energy
to keep the body
warm, the muscles
active for work and
play and the various
organs alert to carry
out the daily
activities.

6. STAPLE FOOD
 The most commonly consumed food is called Staple
food.
 Varies from region to region.
 In order to meet their nutrient needs, every one
should eat daily at least one food item in sufficient
quantity from each of the several Sub-Groups

7. FUNCTIONS OF FOOD
1. Energy-yielding,
2. Body-building, and
3. Protective foodstuffs

8. ENERGY RICH FOODS
“GO” FOODS
Major Nutritions Other Nutritions
Carbohydrates and Fats
Whole grain cereals, millets Protein, fiber, minerals,
calcium, iron, B-complex,
vitamins
Vegetable oils, ghee, butter Fat soluble vitamins,
essential fatty acids
Nuts and oilseeds Proteins, vitamins /
minerals
Sugars Nil

9. BODY BUILDING FOODS
“GROW” FOODS
Major Nutritions Other Nutritions
Proteins
Pulses, nuts, & oilseeds B-complex, vitamins,
invisible fat, fiber
Milk and milk products Calcium, vitamin A,
riboflavin, vitamin B12
Meat, fish, poultry B-complex, vitamins, iron,
iodine, fat

10. PROTECTIVE FOODS
“GLOW” FOODS
Major Nutritions Other Nutritions
Vitamins and minerals
Green leafy vegetables Antioxidants, fibre and
other carotenoids
Other vegetables/fruits Fiber, sugar, and
antioxidants
Eggs, milk and milk
products and flesh foods
Protein and fat

11. SOURCES AND FUNCTIONS OF
FOOD NUTRIENTS
• The basic nutrients that are essential in
maintaining body functions and good health are:
1) Carbohydrates
2) Fats
3) Protein
4) Vitamins
5) Minerals
6) Water.

12. CARBOHYDRATES
• Provide heat and energy to
the body.
• More than half of our
day’s requirement for
energy comes from
carbohydrates.
• Carbohydrates from rice,
and other starchy foods
such as corn, kamote, gabi,
ube, potato, and sugar also
provide additional energy.

13. FATS
• Are concentrated
sources of energy.
• They contain over
twice the energy value
of carbohydrates,
weight for weight. Its
inclusion in the diet
enhances palatability
and delays the onset of
hunger.

14. FATTY ACIDS
• Similar to proteins and amino
acids which we refer to as
building blocks, fatty acids are
the building blocks of fat.
• Fatty acids are linked together in
long chains of carbon and
hydrogen atoms.
• Conversely, when hydrogen is
missing, it is called unsaturated.
The number of missing
hydrogen’s tells us if the fat is
monounsaturated or
polyunsaturated. This fat is
considered thin, like oil.

15. TYPES OF FATS
• Saturated Fats
• Unsaturated Fats
• Transfat / Transfatty Acids

16. UNSATURATED FATS
• Unsaturated fats,
such as fish and
most vegetable
oils, are healthy
fats but the
negative side is
they are loaded
with calories.

17. SATURATED FATS
• If you’ve ever heard of the
term bad cholesterol, or
LDL, it’s a direct
reference to saturated fats.
• This is the fat that’s in
animal products like
whole milk, coconut and
palm oils! It should be
used but only a small part
of the diet.
• They can cause high levels
of “bad” (LDL)
cholesterol.

18. TRANSFAT
• Trans fats or trans fatty
acids develop from the
formation as vegetable
oils harden.
• Have you ever heard the
term hydrogenated?
• Trans fats are can raise our
“bad” cholesterol levels
and lower “good” (HDL)
cholesterol levels.

19. PROTEINS
• Proteins — build, repair, and
maintain body tissues. They are
important constituents of body cells.
They form the hormones that regulate
body processes and anti-bodies that
fight infections.
• Proteins supply heat and energy when
there is shortage of fats and
carbohydrates in our meals.
• Proteins are made up of amino acids.
There are twenty-two (22) such acids,
eight (8) of which are considered
essential because these cannot Be
manufactured by the body.

20. VITAMINS
• Vitamins — are organic
substances necessary for
growth and maintenance of
life. They must be provided in
the diet.
• They are in small amounts in
the body and act as catalysts
or substances that hasten
chemical reactions in body
processes. They are carried in
the blood stream to all parts of
the body.

21. VITAMIN A

22. VITAMIN B COMPLEX
• Namely thiamine, niacin,
and riboflavin, are water-
soluble. They are rapidly
lost by the body in urine,
feces, and sweat.
• They must be provided in
our meals every day. It
helps convert
carbohydrates into energy,
and maintains good
digestion and assimilation
of food.

23. VITAMIN B1 - THIAMINE

24. VITAMIN B2 - RIBOFLAVIN

25. VITAMIN B3 - NIACIN

26. VITAMIN B6 - PYRIDOXINE

27. VITAMIN B9 - FOLATE

28. VITAMIN B12 - COBALAMIN

29. VITAMIN C

30. VITAMIN D

31. VITAMIN E

32. VITAMIN K

33. MINERALS
• Some 18 minerals are
considered necessary for
regulating and
maintaining body
processes.
• Some of the most
important are calcium,
phosphorus, iron, copper
iodine, sodium and
potassium.

34. CALCIUM AND PHOSPHORUS
• Are essential for the
formation of good
bones and teeth.
• Good food sources
are milk, cheese,
green leafy
vegetables, small
fishes, and nuts.

35. IRON
• Is responsible for
the formation of red
blood. It is the
major component of
hemoglobin, the
substance that
carries oxygen in
the blood.

36. IODINE
• It affects the
function of the
thyroid glands.
• Deficiency of this
nutrient causes
simple goiter.
• Chief sources are
seafood, marine
plants and iodized
salts.

37. SODIUM
• Is present in
common table salt.
• It is essential for
the normal
functioning of
body fluids and
tissues.

38. POTASSIUM
• Is needed for
healthy nerves and
muscles, and is
found in meat, fish,
milk, vegetables,
and fruits.

39. COPPER
• We need a small
amount of copper
which a well-planned
meal will provide
adequately.
• This nutrient is
essential in iron
utilization.

40. WATER
• Is an essential part of body tissues
and comprises 2/3 of the body
weight.
• It is not considered as food, yet no
one can live more than a few days
without water, food cannot be
digested, absorbed or carried
properly to the different parts of
the body as needed.
• No single cell can do its work
properly without water. It is also a
medium whereby the waste
products are carried away to be
excreted it.

41. FIBER / CELLULOSE
• Is the indigestible
part of foods.
• It is not a nutrient
but it provides
roughage to
stimulate the
intestinal muscles
for proper
evacuation.

42. BALANCED DIET
 Is the adequate amounts
of each of the different
nutrients, our daily diet
should include
appropriate quantities of
a variety of different
foodstuffs.

43. EAT
SPARINGLY
EAT
MODERATELY
EAT
ADEQUATELY
A WELL BALANCED DIET

44. FOOD PYRAMID
• The Food Pyramid is a diagram developed by
nutrition experts all over the world to illustrate
the balance of foods needed for a healthy
lifestyle.
• The foods are to be chosen from all three
levels in the proportion shown, to make sure
that there is a good balance of nutrients and
variety in the diet.

45. CLASSIFICATION OF FOOD
GROUPS
1. Eat Least: foods, which are high in fat, sugar,
salt, and alcohol. This food group is at the
top of the pyramid.
2. Eat Moderately: foods with high protein content but
which have high fat level (e.g., pork,
beef, chicken, milk, and eggs). This food
group is in the middle of the pyramid.
3. Eat Most: foods, which are high in fiber and low
in fat and sugar. A large proportion of these
foods in the diet will help control weight
and reduce fat levels in the blood. These are
foods, which make up the base of the
pyramid and should be the biggest part of
the diet.

46. FOOD REQUIREMENTS
 Vary according to age, sex, and activity of the
individual.
 Special demands are made during stress periods,
such as pregnancy, lactation, infancy, and
childhood, since during these periods, the
individual needs increased amounts of Body-
Building and Protective nutrients.

48. ANTIOXIDANTS
 Protect the body
from damage caused
by harmful
molecules called free
radicals.

49. WHAT ARE FREE RADICAL?
 Free radicals are
molecules with have
one electron too
much or to less in
order to be stable.

50. HOW FREE RADICALS ARE
FORMED?

51. USE OF ANTIOXIDANTS
 People use antioxidants
to help treat or prevent
some medical
conditions, such as
coronary artery disease
(CAD), some cancers,
macular degeneration,
Alzheimer's disease, and
some arthritis-related
conditions.

52. FUNCTIONS OF THE
ANTIOXIDANTS
Vitamin A Skin, eye, bone, reproduction, growth.
Vitamin C Stress (spares Vitamin. E), bone, cartilage.
Vitamin E Stress, eye integrity, muscle integrity,
reproduction, prevents oxidation of fat.
Riboflavin Stress, eye function, skin integrity, muscle
strength of hind quarters.
Folic Acid Prevents birth defects associated with the nervous
system.
Zinc Stress, immune response, wound healing.
Manganese Bone, tendon, muscle, birth weight.
Copper Immune response, hair color, reproduction.
Selenium Stress, muscle integrity, reproduction.

53. SOURCES OF ANTIOXIDANTS
 Vitamin C – Important sources include citrus fruits, green peppers,
broccoli, green leafy vegetables, strawberries, raw cabbage and
potatoes.
 Vitamin E – Important sources include wheat germ, nuts, seeds,
whole grains, green leafy vegetables, vegetable oil and fish-liver
 Beta-carotene – Carrots, squash, broccoli, sweet potatoes, tomatoes,
kale, collards, cantaloupe, peaches and apricots are particularly rich
sources of beta-carotene.
 Selenium – Good food sources include fish, shellfish, red meat,
grains, eggs, chicken and garlic. Vegetables can also be a good source
if grown in selenium-rich soils.

54. METABOLISM
• All chemical
reactions that occur
in living organisms,
including digestion
and the transport of
substances into and
between different
cells.

55. MALNUTRITION
• Malnutrition is the
condition that results
from taking an
unbalanced diet in
which
certain nutrients are
lacking, in excess (too
high an intake), or in
the wrong proportions.

56. PEOPLE WHO ARE
MALNOURISHED MAY:
• Not consume adequate calories and protein for
growth and maintenance (undernutrition or protein-
energy malnutrition)
• Consume too many calories (overnutrition)
• Have abnormal nutrient loss (due to diarrhoea or
chronic illness) or increased energy expenditure
(secondary malnutrition)

57. TWO FORMS OF
ENERGY PROTEIN / SEVERE
MALNUTRITION
• Kwashiorkor (‘displaced child’)
• Marasmus (‘to waste away’)

58. KWASHIORKOR
• (‘Displaced child’) is
mainly caused by
inadequate protein intake
resulting in a low
concentration of amino
acids.
• The main symptoms are
oedema, wasting, liver
enlargement,
hypoalbuminaemia,
steatosis, and possibly
depigmentation of skin
and hair.

59. MARASMUS
• (‘To waste away’) is
caused by an inadequate
intake of both protein
and energy.
• The main symptoms are
severe wasting, leaving
little or no oedema,
minimal subcutaneous
fat, severe muscle
wasting, and non-normal
serum albumin levels.]

60. REFERENCES
• “A Guide to Meal Management and Table Services”
- Nora Narvaez Soriano
• Wikipedia
• Google.com
• http://skincarebylouisa.com/facts-about-fats/