FACTORS - Smell -
INFLUENCING The ability to
identify the
flavors of specific foods requires
smell we can distinguish among
about 10,000 scents.
- Texture
- Food appearance - Eye appeal of
food
HUNGER APPETITE
FOOD SELECTION
Biological
- Flavor - an attribute of food that
includes its taste, smell, feel in
the mouth, texture,
Food Cost
temperature, and even the
sounds made when it is
A major consideration or factor
chewed.
for
- a combination of all five
purchasing food.
senses: taste, smell, touch,
sight, and sound.
Availability &
- Taste - Sensations perceived by
Familiarity
the taste buds on the tongue.
- Comes from 10,000 taste
Availability of foods is very much
buds
influenced by the way food is
Taste Buds
produced and distributed.
-Clusters of cells found on the
tongue, cheeks, throat, roof of
the mouth
-The body regenerates taste buds
about every
three days.
-Each taste bud
houses 60
to 100
receptor
cells.
-These cells Convenience
bind food molecule dissolved in
saliva and alert the brain to Lack of time to prepare meals.
interpret them.
-Sensations: sweet, salty, sour, Demographics
bitter, and umami.
Include age, gender, educational
level,
income, and cultural background. 2. Fish with fins and scales.
Culture & - Not permitted: Shellfish
Religion (scallops, oysters, clams),
crustaceans (crab, shrimp, lobster),
Culture can be defined as the fishlike mammals (dolphin, whale),
behaviors and beliefs of a certain frog, shark, eel.
social, ethnic, or age group.
Culture influences attitudes toward
and beliefs about food.
Religion affects their day-to-day
food choices
Judaism
3. Meat and dairy are not eaten or
Kashrut: Jewish dietary law of prepared together.
keeping kosher.
4. All fruits, vegetables, grains, and
1.Meat and poultry - cattle, sheep, eggs can be served with dairy or
goats, deer, chicken, turkey, meat meals.
goose, pheasant, duck.
5. A processed food is considered
-Not permitted: Pig and pork.
kosher only if the package has a
-All animals require ritual
rabbinical authority’s name or
slaughtering.
insignia.
Social and Emotional
Influences
Our food choices are influenced by
the social situations we find ourselves
in.
SOCIAL FACTORS – The cultures or
societies that people live in, along
Hinduism with the type of contact that
individuals have with one another
1. Encourages eating in moderation. influence food choices.
2. Meat is allowed, but the cow is
sacred
and is not
eaten.
SOCIAL INFLUENCES
Also
avoided Social structure
are pork
and Groups may be formed by economic
certain status, education, residence,
fish. Many occupation, family.
Hindus
are vegetarian. Group affiliation influences food
attitudes and choices.
3. Many Hindus avoid garlic, onions,
mushrooms, and red foods such as - Food and Social Factors
tomatoes.
Food symbolizes acceptance and
Food Industry & the warmth in social relationships.
Media
Certain foods trigger childhood
Food companies decide what foods to memories.
produce and where to sell them.
EMOTIONAL FACTORS
Media reports can certainly influence
Our emotions have a lot of power
which foods people eat.
over what food we eat and our other
MASS MEDIA – Mass media can eating habits.
affect food choices by – advertising
products, reporting health and
nutrition information, fostering food People respond differently to their
fallacies and fads. emotions depending on different
factors including their environment,
childhood, and skills in emotional
management.
Our emotions have a lot of power
over what food we eat and our other
eating habits.
Environmental
Concern
- Use of synthetic fertilizers and
pesticides
- Wastefulness of fattening up
livestock/ poultry
Health
A knowledge of nutrition and a
positive attitude toward nutrition may
translate into nutritious eating
practices.
NUTRITION is like most of human
relationships, we take it for granted!
The science of food, the nutrients and muscles) produces body
other substances therein, their action, heat
interaction and balance in relation to 8. Nervous Controls
health and disease, and the (brain, spinal intellectual
processes by which an organism cord, nerves, function;
ingests, digests, absorbs, transports, sensory detects
utilizes and excretes food substances organs and sensations &
receptors) controls
Table 1.1 Organ Systems and their movements
roles in nutrition 9. Respiratory Regulates gas
(lungs & exchanges and
Major Organs Roles in respiratory acid-base
Nutrition tract) Balance
1. Transports 10. Regulates
Cardiovascular nutrients, gases, Reproductive sexual functions
(heart, blood wastes & reproduction
vessels, products; 11. Skeletal Main frame
blood) regulates body (bones, joints, body support,
temperature, cartilages) aids with body
involved with movements:
the immune stores minerals,
response produces blood
2. Digestive Digests & cells
(mouth, absorbs 12. Urinary Removes waste
esophagus, nutrients; (kidneys, products;
stomach, eliminates urinary tract) regulates fluid,
intestines, liver, waste products acid-base
pancreas) balance
3. Endocrine 3. Endocrine
(endocrine (endocrine
glands, e.g. glands, e.g. FOOD
thyroid, thyroid,
pituitary, pituitary, Any substance, organic or inorganic,
adrenal glands) adrenal glands) when ingested or eaten, nourishes
4. Immune Provides the body by building & repairing
(white blood defense against tissues (Grow), supplying heat &
cells, lymph, foreign energy (Go) and regulating bodily
spleen, thymus substances processes (Glow).
gland)
Provides Provides - Articles used as drink or food, and
defense against defense against the articles used for the
foreign foreign component of such
substances substances - Simple or complex in its
6. Lymphatic Helps with fluid chemistry
(lymph vessels, balance & fat - May contain nutritional & non-
nodes) absorption; nutritional components
removes foreign - May have significance with the
substances from social, psychological/emotional
the blood and economic aspects of a
7. Muscular Maintains person’s life
(skeletal, posture; directs
cardiac & body FOOD QUALITY
smooth movement;
- Safe to eat - Iron - Niacin
- Nourishing or nutritious - Copper - Folic acid
- Palatable (flavour, aroma, color, - Manganese - Vit. B12
texture, etc.) - Zinc - Pyridoxine
- Has satiety value - Cobalt - Pantothenic
- Offers variety and planned within - Iodine acid
the socio-economic context - Molybdenu - Biotin
m - Ascorbic
(budget, lifestyle, cultural &
- Selenium acid
religious practices)
- Chromium - Choline
- Free from toxic agents or does not - Fluorine
contain substances deemed
deleterious to health
Considerations:
NUTRITION
- Essentiality
A chemical component needed by the - Concentration (macro & micro)
body for these reasons: to provide
energy, to build & repair tissues and Kilocalories
to regulate life processes.
- The amount of energy required to
Found primarily in food & normal raise the temperature of I
nutrition necessitates the ingestion of kilogram of water to 1°C
nutrients from natural food sources. - The unit of measuring energy in
food
Some are manufactured in the body - Carbohydrate – 4 Kcal/gram
(biosynthesis); some are made in - Fat – 9 Kcal/gram
laboratories (research or therapeutic - Protein – 4 Kcal/gram
purposes)
Enzymes
Table 1.2 Essential Nutrients for
Human Beings - Organic catalysts that are protein
in nature & are produced by
Water Protein living cells
Fat (Essential) - Hasten chemical reactions
- Linoleic acid - Arginine
without itself undergoing
- Linolenic - HIstidine
change
acid - Isoleucine
- Leucine - Examples are maltase, lipase &
Carbohydrate - Lysine transaminase
- Glucose - Methionine
- Dietary fiber - Phenylalani
ne
- Threonine
- Tryptophan
- Valine
Minerals - Vitamins
- Calcium - Fat-soluble
- Phosphorus - A,D,E,K Hormones
- Magnesium
- Sulphur - Water- - Organic substances produced by
- Sodium soluble special cells of the body which
- Chlorine - Thiamin are discharged into the blood to
- Potassium - Riboflavin be circulated and brought to
specific organs or tissues that are - Normal weight and height for
remote from the source or point age
of manufacture - Clear complexion
- Regulate vital processes which are - Fresh and lively skin and hair
highly specific - Healthy pink nails
- Produced by endocrine glands - Correct posture and gait,
- Examples are insulin, thyroxin, inquisitive and alert eyes
adrenaline & progesterone - Good appetite
- Regular bowel movement
- Emotional maturity
- Confident deeds
Malnutrition (Imbalanced
Nutrition) is a condition of the
body resulting from a lack of one or
more essential nutrients (nutritional
deficiency) OR due to an excessive
nutrient supply to the point of
creating toxic or harmful effects
(overnutrition or hypervitaminosis)
Signs of Malnutrition
Nutritional Status (Nutriture)
The condition of the body resulting
from the utilization of essential
Signs of Nutritional Deficiency
Sign or Possible
Symptom Nutrient
Deficiency
General Protein-calorie
(Wasted or
skinny)
Abdomen Protein-calorie
(Distension)
Extremities Protein,
(Edema) thiamine
nutrients
Skin (Pallor) Folate, iron,
Optimum (Good) - nutrition means Vit.B12
the body has adequate supply of Hair (Sparse & Protein, zinc,
thin) biotin
essential nutrients that are effectively
Eyes Vitamin A
utilized such that growth & good
health are maintained at the highest
possible level Primary factors – faulty diet –
poverty, ignorance, poor food
SIGNS OF GOOD NUTRITION:
habits, limited food supply
(overpopulation or low food
production), poor distribution of
food, cultural taboos, etc.
Secondary factors – conditions
within the body that reduce the
ultimate supply of nutrients to the
cells – gastrointestinal disorder,
lack of appetite, poor teeth,
diseases, malignancy, drugs,
alcoholism, etc.
The Nutritional Guidelines for - Weigh children regularly.
Filipino Maintain normal growth with
proper diet.
- Key strategies to promote - Correct deficiencies in the
appropriate diets and related current dietary pattern of
health practices to achieve Filipinos.
the goal of improving the - Use iodized salt to prevent
nutritional condition of the iodine deficiency (cause of
populace mental & physical
- Encourage proper food and underdevelopment). Caution
nutrition practices to ensure about the consumption of salty
adequate & balanced diets foods (Hypertension).
- Developed by the Food & - Prevent food-borne diseases &
Nutrition Research Institute, know the sources of
DOST & the National Nutrition contamination.
Council - Observe a healthy lifestyle with
1. Eat a variety of foods every day. regular exercise, abstinence
2. Breast-feed infants exclusively from smoking & alcohol
from birth to 6 months, then give consumption.
appropriate foods while
continuing breast-feeding. SUMMARY
3. Maintain children’s normal growth
through proper diet & monitor - Adequate nutrition is essential
their growth regularly. to good health
4. Consume fish, lean meat, poultry - The nutrients in our body are in
or dried beans. dynamic equilibrium
5. Eat more vegetables, fruits & root - Dietary intake & nutrient needs
crops. should be individualized
6. Eat foods cooked in - An adequate diet is the
edible/cooking oil daily. foundation of good nutrition & it
7. Consume milk, milk products & should consist of a wide variety
other calcium-rich foods (small of foods
fish & dark green leafy - Malnutrition is brought about by
vegetables). a faulty diet and/or conditioning
8. Use iodized salt, but avoid factors like heredity, infections,
excessive intake of salty foods. ingestion of certain drugs &
9. Eat clean & safe food. parasitism
10. Exercise regularly, do not smoke - Nutrition education, abundant
and avoid drinking alcoholic food supply & use of various
beverages. resources are needed to
improve the nutritional status of
AIMS & RATIONALE OF THE a population
GUIDELINES - The study of nutrition is
interrelated with allied arts &
- No single food provides all the sciences
nutrients needed by the body.
- Give suitable complementary
food in addition to breast-
feeding at 6 months. Start with
small amounts when
introducing new foods.
