NUTRITION NOTES

PD 491 – Nutrition Act of 1975
RA 8976 – Food Fortification Law
RA 832 – Rice Enrichment Act

Fortification – addition of nutrients in EXCESS amount of those originally present
Enrichment – replacement of loss nutrients (GRAINS) B1, B3 & Fe

Father of Philippine Nutrition – DR. FLEMING SANTOS
Father of Nutrition – Lavoiser
Father of Sanitation – Moses

Nutrition – foundation of life based on food requirements of human
Nutrients – substances that human body utilize from food

Macronutrients – need in body in large quantities  H2O, CHO, CHON, Fats
Micronutrients – needed in small quantities

Nutrient Density
1. High Nutrient Density
2. Low Nutrient Density

Six Classifications of Nutrients
1. Water
2. CHO
3. CHON
4. Fats
5. Vitamins
6. Minerals

NUTRITIONAL GUIDELINES
1. Food Pyramid Guide – visual representation of the 5 basic food groups
Legumes – MEAT GROUP; Bacon – fat, oil, sweet groups
2. Exchange List System – DM – exchange should be within the same food group
3. Vegetarian Diet – (+ decrease Cancer formation, CAD, Obesity); (- decrease CHON, Vit B12)
a. Vegan – strict vegetarian
b. Lacto-Vegetarian – veggies with milk
c. Lacto-Ovo Vegetarian- milk with egg with veggies
d. Pesco Vegetarian- with fish & veggies
e. Pollo Vegetarian- with chicken
4. Food Labeling – not exceed 20% of the daily values when it comes to fat (2,000-2,500 kcal)

NUTRITIONAL ASSESSMENT
History
1. Dietary intake record
2. 24-Hour Food Recall
3. Food Diary – eating disorders  emotions & cravings

ANTHROPOMETRIC MEASUREMENTS
1. Height – tape measure, wingspan
2. Weight
3. BMI – wt (kg)/ht2(m)
Below 18.5- underweight
18.5-24.9 – normal
25-29.9 overweight
30 & above – obese
4. BMR – measure the O2 consumption while at rest – resting body rate
- involuntary activities (pumping of the heart)
Increase: Pregnancy, Lactation, (increase demands of O2 consumption), smoking,
growth periods
Decrease: stress (decrease BMR)
5. Skinfold Measurement – distribution of fats vs. muscles in the body (caliper)

LABORATORIES
• Albumin – best method to measure the nutritional status of patient  3.5g/dl up
• Transferrin – measures the Fe storage in the body  2.5 - 4.2 g/L
• Hemoglobin – measures the Fe intake  M = 14 – 17g/dl; F = 12 – 16g/dl

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