1. Basic principles of nutritional science Department of Applied Science King Saud University/ Community College By: Murad Sawalha

2. Outline n Nutrition & health promotion (basic definitions, importance of a balanced diet) n Functions of nutrients in food n Good nutrition: 1) Optimal nutrition 1) Optimal nutrition 2) Under nutrition 2) Under nutrition 3) Malnutrition 3) Malnutrition 4) Over nutrition 4) Over nutrition n Nutrient & food guides for health promotion

3. Basic definitions n Nutrition: concerns the food people eat and how their bodies use it. n Nutrition: is a basic need that must be met for all clients. n Nutritional science: comprises the body of scientific knowledge governing human foods requirements for maintenance, growth, activity, & reproduction. n Dietetics: is the health profession responsible for applying nutritional science to promote human health and treat disease

4. Basic definitions n Registered dietitian: clinical nutrition specialist, he has the major responsibility of nutritional care in patients & clients. n Health: is defined as absence of disease, and must meeting basic human needs (physical, mental, psychological, & social well-being). n Wellness: seeks the full development of potential for all persons.

5. Basic definitions n Traditional & preventive approach to health: - preventive approach: involves identifying risk factors that increase a persons chances of developing health problem. - Traditional approach: only attempts change when symptoms of illness or disease already exist.

6. Importance of a balanced diet n Food plays an important role in maintaining good health and recovering from illness. n Assessing a patients nutritional status & identifying nutritional needs are primary activities in the development of a health care plan. n Signs of good nutrition: well developed body, Ideal body weight, height, & good muscle development. - Appetite, digestion, & elimination are normal. n Calculation of ideal body weight: depend on height - Every 60 inch give 100 bounds - Every 1 inch above 60 we add 5 bound for female, & 6 for male.

7. Functions of nutrients in food n The nutrients must perform the following three basic functions within the body: 1) Provide energy. 2) Build tissue 3) Regulate metabolic processes.

8. Energy sources n Kilocalorie: is the measure of heat necessary to raise the temperature of 1L of water 1 °C, 1 kcal= 1000 calories. n Carbohydrates: such as starches & sugars, consider primary source for heat & energy, also may store energy as glycogen. - Each gram of carbohydrate gives 4Kcal of body energy (fuel factor). - In a well balanced diet, carbohydrate should provide about 45%-65% of the total Kcalories.

9. Energy sources n Fats: either animal or plants sources, provide the body secondary, or storage form of heat & energy. - Each gram of fat consumed yields 9Kcal. - Fat should provide no more than 20%-35% of the total Kcalories.

10. Energy sources n Proteins: each gram gives 4Kcal. - In a well balanced diet, protein should provide about 10%-35% of total Kcal. - Primary function of protein is tissue building, some of it may be used for energy if necessary. - Primary function of protein is tissue building, some of it may be used for energy if necessary.

11. Tissue building n Proteins: dietary protein provides amino acids, which are the building units necessary for constructing & repairing body tissues. n Vitamins & minerals: such as vitamin C which used to develop cementing intracellular ground substance (collagen). - Collagen helps build strong tissue and prevents tissue bleeding. - Two major minerals (calcium, & phosphorus): they help in building & maintaining bone tissue. - Also iron, which contributes to building the oxygen carrier hemoglobin in red blood cells.

12. Tissue building n Fatty acids: derived from fat metabolism, help build the central fat substance of cell walls and promote the transport of fat soluble materials across the cell wall.

13. Regulation & control n The multiple chemical processes in the body necessary for providing energy & building tissue should be regulated and controlled to maintain a smooth, balanced operation. n Vitamins and minerals are nutrients that help regulate many body processes. n Vitamins: many vitamins function as coenzyme factors, which are components of cell enzymes, in governing chemical reactions during cell metabolism - Example: B-complex vitamins. n Minerals: many minerals also serve as coenzyme. - Example: cobalt, which is a central constituents of vitamin B12, functions with this vitamin to combat pernicious anemia.

14. Regulation & control n Other nutrients: water & fiber consider regulatory agents. n Water: basic for our life, providing the essential base for all metabolic processes. n Dietary fiber regulate the passage & absorption of material through the gastrointestinal tract.

15. Good nutrition 1) Optimal nutrition: means that a person receives and uses substances that are obtained from a varied diet of carbohydrates, fat, proteins, minerals, vitamins, water, & dietary fiber in ideal amounts for the specific individual. 2) Under nutrition: suboptimal diet, but this not mean undernourished, still person can maintain health, but has a greater risk for physical illness, also nutritionally deficient people are limited in their physical work capacity, immune system, function, and mental activity.

16. Good nutrition 3) Malnutrition: when nutrient & energy intake insufficient meet day to day needs or added metabolic stress. - Mostly we see in poor society. - Vulnerable persons: pregnant women, infants, children, & elderly adult). 4) Over nutrition: excess nutrient & energy intake over time - Harmful gross body weight: morbid obesity.

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