A. Concepts in nutrition, medical nutrition therapy, and organ systems concerned
Nutrition is the study of food in relation to health. The Food and Nutrition Council of the American Medical Association defined nutrition as the “science of food, the nutrients and other substances therein, their action, interaction and balance in relation to health and disease, and the processes by which the organism ingests, digests, absorbs, transports, utilizes and excrete food substances.”
Nutrition is also concerned with the physiologic needs of the body in terms of specific nutrients, the means of supplying these nutrients through adequate diets, and the effects of failure to meet nutrient needs. In this similar viewpoint, nutrition is also concerned with the social, economic, cultural, and psychological implications of food and eating.
Nutrition follows the four basics concepts, namely: 1.) Adequate nutrition is essential for health. 2.) Food items are classified according to content in terms of majority of nutrients, broadly classified as carbohydrates, proteins, fats, minerals, vitamins and water and are needed daily in the diet of humans. 3.) An adequate diet is the foundation of good nutrition, and it should consist of a wide variety of natural foods. 4.) Nutrients should be provided preformed in food, whereas a few may be synthesized within the body. 5.) Nutrients are interrelated and there should be metabolic balance in the body. 6.) The body constituents are in a dynamic state of equilibrium. 7.) Human requirements for certain nutrients are known quantitatively within certain limits. 8.) The effects of nutritional inadequacy are more than physical; behavioral patterns and mental performance are also compromised, and; 10.) Proper education, technical expertise in addition to the use of all resources available in the practice of nutrition will help upgrade the nutritional status of people. (Lagua, Claudio and Ruiz, 2004)... [continues]
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