FOND 103: Introduction to Nutrition and Dietetics Notes

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TOPIC 1: INTRODUCTION TO THE SCIENCE OF NUTRITION AND DIETETICS

Definition of terms
Cognitive functions – they are cerebral activities that lead to knowledge, including all means and mechanisms of acquiring information. They include reasoning, memory, attention and language and leads directly to attainment of information of information and that is knowledge.
Health: As defined by WHO is the ‘’state of complete physical, mental and social wellbeing and not merely the absence of disease or infirmity’’
Nutrition as defined by Robinson (1982) is “ the science of foods and nutrients, their action, interaction and balance in relationship to health and disease, the processes by which the organism ingests, digests, absorbs, transports and utilizes nutrients and disposes off their end product”.
Nutrients are the constituents in food that must be supplied to the body in adequate amounts. These include Carbohydrates, Proteins, Fats, Minerals and Vitamins.
Dietetics:- Is the combined science and art of regulating the planning, preparing and serving of meals to individuals or groups under various conditions of health and disease according to the principles of nutrition and management, with due consideration for economic, social, cultural and psychological factors. The science consists of knowledge of nutrition, food and the dietary constituents needed in different states of health and disease.
Diet: - the usual foods and drinks regularly consumed. Diet can be used to assess the nutrition status of a person. There are two types of diet
Normal diet: - this is the diet that supplies all the nutritional needs of a normal, healthy individuals, with due consideration for age, sex, activity and physiological needs.
Therapeutic diet: - diet that is manipulated or modified to suit a certain disease condition. Examples include low carbohydrate diet, sodium free diet, high protein diet, low fat diet etc.
Nutritional status: is the condition of health of the individual as influenced by the intake and utilization of the nutrients.
RDAs (Recommended Dietary Allowances): Are guideline levels of intake of essential nutrients considered to be adequate to meet the nutritional requirements of practically all healthy people. They give guidelines that give safe levels of intake of essential nutrients that would keep almost all normal individuals within a group functioning normally and with adequate body stores of the nutrients.
RDIs (Recommended Dietary Intakes): Is the general term for set of reference values used to plan and assess nutrient intakes of healthy people
Serving: a portion of a meal served to someone e.g. a slice of bread is equivalent to one serving of carbohydrate.
Nutritionist or Dietician professional: means a member of the Institute issued with a Registration Certificate by the KNDI upon meeting professional qualification section 16 of the Act.
Consultant Nutritionist: means a nutritionist of not less than 15 years standing with advanced training in nutrition and who is so recognized by KNDI.
Nutritional Technologist: means a person who has undergone professional training at diploma level with a basis in nutrition and is so registered by KNDI.
Evidence-based dietetics practice – this is the incorporation of systematically reviewed scientific evidence into food and nutrition practice decisions.
Guideline - a systematically developed statement based on scientific evidence to assist practitioner and patient decisions about appropriate health care for specific clinical circumstances
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