Science of nutrition is defined as a branch of science that studies the relationship between food that is eaten with the resulting health and the factors that influence it.
With the growing development of the science of nutrition research nutrition sciences have a more specific one, namely:
a. human nutrition;
b. community nutrition;
c. clinical nutrition;
d. food technology and nutrition;
e. animal nutrition.
Nutrients are classified into 6 (six) main groups, namely carbohydrates, fats, proteins, vitamins, minerals, and water.
There is an essential nutrient and is not essential.
General functions of nutrients in the body are:
a. for sources of energy;
b. for growth and maintain body tissues;
c. to regulate processes in the body.
Substance Nutrition Macro
1. Three main groups of carbohydrates are monosaccharides, disaccharides, and polysaccharides. Three kinds of monosaccharides that are forming disaccharide is glucose, fructose, and galactose. Three kinds of disaccharides are sucrose, maltose, and lactose. While the common polysaccharides are starch, dextrin, glycogen, and structural polysaccharides (often called plant fiber).
2. The function of carbohydrates is as a source of energy, material forming various compounds of the body, essential amino acid-forming substances, normal metabolism of fat, protein conserve, enhance the growth of intestinal bacteria, maintain bowel movements, increased consumption of protein, minerals, and vitamin B.
3. Lipids can be divided into two classes, namely (a) lipids contained in the food body, (b) lipid complex structural or produced in the body to form a membrane, to transport fat or to synthesize the hormones or lipid catalyst.
4. Based on the shape of fat are classified into solid fats (eg butter and animal fat) and liquid fat or oil (eg palm oil and coconut oil). Meanwhile, based on sightings, fats are classified into visible fat (eg butter and beef fat) and fat subtle (eg, fat in eggs, fat on avokat, and milk fat).
5. Classification of fatty acids according to carbon chain lengths are short chain fatty acids (4-6 carbon atoms), medium-chain fatty acids (8-12 carbon atoms), and long-chain fatty acids (more than 12 carbon atoms). Long-chain fatty acids are classified according to the degree of saturation, the saturated fatty acids, monounsaturated fatty acids and poly unsaturated fatty acids.
6. The function of fat in the menu is solid energy sources; save protein and thiamin; make sense fuller longer; make food taste more delicious; provide other nutrients the body needs. While the function of body fat is as fat deposits, the source of essential fatty acids, precursors of prostaglandins, and other body compounds.
7. Protein is formed from its constituent units called amino acids.
8. Two groups of amino acids are essential amino acids and nonessential amino acids. Essential amino acids are isoleucine, leucine, lysin, methionin, phenylalanine, threonin, tryptophan, valine, and histidine.
9. Proteins can be classified according to its quality (completeness of amino acid) into a complete protein and incomplete protein.
10. Protein function for growth and maintain the network, forming the body of essential compounds, regulate water balance, maintaining impartiality (acid-base) of the body, forming antibodies, and transport nutrients.
Micro Nutrient and Water Substance
1. There are two classes of vitamins, the fat soluble vitamins and water soluble vitamins. Fat-soluble vitamins are vitamins A, D, E, and K. While water-soluble vitamins are thiamin, riboflavin, niacin, pyridoxine, pantothenat acid, folic acid, biotin, vitamin B12, choline, inositol, and vitamin C.
2. Both groups have the general nature of these vitamins on its own. General functions of vitamins is as part of enzymes or coenzymes, to maintain the function of various tissues, helping the process of growth and formation of new cells, and aid in producing compounds in the body.
3. There are some compounds related to vitamins, namely antivitamin, the work could damage the structure of the vitamin, and vitamin antagonists, which works to compete with the vitamin.
4. Essential minerals are classified into macro minerals and micro minerals. Including macro minerals are calcium, phosphorus, potassium, sulfur, sodium, chlorine, and magnesium. While that includes micro minerals are iron, zinc, selenium, manganese, copper, iodine, molybdenum, cobalt, chromium, silicon, vanadium, nickel, arsenic, and fluorine.
5. General functions of minerals is to maintain the acid-base balance, as catalysts for biological reactions, as an essential component of a compound body, maintain body water balance, transmits nerve impulses, regulate muscle contraction, as well as for the growth of body tissues.
water and electrolyte
1. Water is the main chemical components in the body. There are three components of the water body, the intracellular water in the cell membrane, water intravascular and extravascular water in the intercellular or capillary wall. The last two components of water is also called extracellular fluid.
2. The function of the body of water is the following.
a. Solvents nutrients.
b. The facilitator of growth.
c. As a catalyst the biological reaction.
d. As a lubricant.
e. As a regulator of body temperature.
f. As a source of minerals for the body.
3. There are three sources of water for the body, which is water from beverages, the water contained in the food we eat, and water derived from the metabolism in the body. Needs body of water comes from three sources of water.
4. Body water balance can be achieved through two ways, namely as follows.
a. Controlling the intake of fluids with a sense of thirst.
b. Controlling fluid loss through the kidneys.
5. Sodium is the dominant positive ion in extracellular fluid. Extracellular fluid volume regulated equilibrium through homeostasis mechanism.
6. The function of sodium to the body are as follows.
a. Helps maintain water balance, acid and alkali in the extracellular fluid.
b. As the building blocks of liquid (sap), pancreas, bile, and sweat.
c. Important role in muscle contraction and nerve function.
d. Play a special role in the absorption of carbohydrates.
7. Sodium deficiency symptoms are lethargy, nausea, vomiting, irritability, dizziness, loss of appetite, decreased growth, weight loss due to loss of body fluids, reduced milk production in breastfeeding mothers, diarrhea, muscle cramps. Sodium levels in the blood fall below normal is called hyponatremia.
8. Potassium in food and the body was found in the form of K + ions, either in solution or in the form of salt.
9. The function of potassium for the body are as follows.
a. Is an integral and essential part of every cell and is required for cell growth.
b. In cell potassium help many biochemical reactions such as the release of energy from food, glycogen and protein synthesis.
c. Set the osmotic pressure within cells and controls the distribution of water between intracellular and extracellular fluids.
d. Maintaining acid-base balance.
e. Important in nerve impulse transmission.
f. Participate in the release of insulin from the pancreas.
g. Together with magnesium (Mg2 +) is important in muscle relaxation which is the opposite of muscle stimulation by Ca2 +.
h. 1:1 ratio between the Na / K to keep the effects of high sodium intake.
10. Potassium deficiency symptoms are dizziness, vomiting, diarrhea, muscle weakness, respiratory muscle weakness, bloating, and rapid heartbeat and irregular.
11. Potassium is found in many foods, especially fruits and vegetables. Potassium is present in spinach, bananas, mushrooms, broccoli, milk, meat, tomatoes, oranges, cabbage, and asparagus.
12. Cl ions are anions which are most numerous in the liquid ektraseluler. In the body there are about 0.15 percent (1.9 gram per kg body weight). Cerebrospinal fluid and gastric contain more Cl. Muscles and nerves implies low.
13. The function of chloride to the body are as follows.
a. Play an important role in the regulation of osmotic pressure, water balance, and acid-base balance.
b. Required for the production of hydrochloric acid in the stomach; acid is essential for the absorption of vitamin B12 and iron, to activate the enzyme that breaks down starch (carbohydrate), as well as to suppress the growth of microorganisms that enter the stomach together with food and beverages.
14. Cl deficiency symptoms are lethargy, weakness, loss of appetite (anorexia), muscle cramps, slow breathing, seizures, and failure to thrive in children.
15. Cl ion is present in salt (NaCl), salt substitutes potassium chloride (KCl), and processed foods (because of the addition of salt NaCl). In addition, chloride is also present in animal food, namely meat, liver, eggs, seafood, and in vegetable food.
NUTRITIONAL ADEQUACY
Principles of Nutritional Adequacy
There is a shift in the concept of nutritional standards used in the past and present. In the past only made one nutritional standards, the nutritional adequacy of the recommended rate (recommended dietary allowances, RDA) for various purposes. In today's nutritional standards was made not single anymore, depending on the intended use, ie the average requirement (estimated average requirement, EAR), adequate nutrition (Adequate Intake, AI), nutritional adequacy (recommended dietary allowances, RDA), and limits upper intake (tolerable Upper Intake Level, UL). For the purposes of the Indonesian results of the National Food and Nutrition Widyakarya VIII in 2004 established a three nutritional standards, namely the number of nutrient adequacy (RDA), the upper limit of intake (UL), and reference nutrition labels (ALG). Figures nutritional adequacy (RDA) is a value that indicates the amount of nutrients necessary for healthy life every day for almost all the population by age group, sex, and physiological conditions, such as pregnancy and lactation. The concept of energy sufficient population group is the average value needs, while at the adequacy of protein and other nutrients is the average requirement plus 2 times standard deviation (2 SD). Uses the recommended nutritional intake figures are as follows.
1. to assess the adequacy of nutrition that has been achieved through consumption of food to residents of certain social groups obtained from the survey of nutrition / food;
2. to plan for supplementary feeding for infants and institutional planning;
3. to plan the food supply regional and national levels;
4. standard nutrition labels for foods that are packed when the comparison with the numbers required nutritional adequacy;
5. for nutrition education materials.
In addition to the usefulness of nutrient adequacy, which has several limitations. Nutritional adequacy is influenced by several factors, namely as follows.
1. Stage of growth and development of the body.
2. The size and body composition.
3. Gender.
4. State of health.
5. Physiological state of the body.
6. Physical activity.
7. Environment.
8. Quality of food.
9. Lifestyle.
Figures nutritional adequacy has been established for people of Indonesia include energy, protein, vitamin A, vitamin D, vitamin E, vitamin K, vitamin C, thiamine, riboflavin, niacin, pyridoxine, vitamin B12, folic acid, calcium, phosphorus, magnesium, iron , zinc, iodine, manganese, selenium, and fluorine. Figures for national energy sufficiency is at the level of consumption of 2000 kcal and 2200 kcal level of inventories. While the number of protein adequacy of the national level on the level of consumption of 52 grams and 57 grams inventory levels. Adequacy of nutrition labeling for packaged food products called nutrition label reference (ALG). Results II working group discussions at the National Food and Nutrition Widyakarya VIII in 2004 stipulated that the reference of nutrition labels (ALG) is made to the following.
1. Food / food consumed to the public.
2. Food for infants aged 0-6 months.
3. Food for children aged 7-23 months.
4. Food for children aged 2-5 years.
5. Food for pregnant and lactating mothers.
Nutritional Adequacy
To calculate the energy adequacy of individuals can be done by calculating the amount of total energy expenditure during the day. Total energy expenditure consists of resting energy expenditure (REE) or basal metabolic rate (BMR). BMR is the minimum amount of energy needed to perform the vital body processes, in which no course of these activities are not possible life. Factors that affect BMR is body composition or REE, body condition, sex, hormone secretion, hypothyroidism or hyperthyroidism, age, body temperature, ambient temperature, and pregnancy. There are 4 ways that can be done to calculate the BMR or REE someone. Everything requires knowing the sex, weight and / or the person's height will be calculated BMR him. There are 6 ways expected total energy expenditure or energy sufficient individuals. All the way explained clearly enough. Prediction of protein adequacy is dependent on protein digestibility is assumed to be 85% food, except for pregnant women, nursing mothers and infants protein digestibility is assumed to 90%. He further how to calculate energy and protein adequacy of a population, the adequacy of vitamin and mineral adequacy.
SET MENU FOR FAMILY BALANCED TANI
Principles of Constructing Balanced Menu
1. Raw food for a person has three functions, namely the function of biological, psychological and social.
2. Food can be grouped according to four of five perfectly healthy slogan into five groups, namely the staple food, side dishes, vegetables, fruit and milk
3. The selection of food is influenced by several factors, namely: the state of psychology, education, income, social and cultural geography
4. in choosing foods need to consider the types and signs of deterioration of food and the characteristics of good food
5. understanding of a balanced diet is the arrangement of dishes that contain several kinds of food energy and nutrients are adequate, both in types and numbers.
6. benefits derived from the set menu is a balanced nutritional needs can be met; can choose good food, and according to the social, economic and cultural; reduce loss of nutrients during food preparation; and reduce boredom will be food menu
7. in planning a balanced diet need memperhatikn various factors, namely: the adequacy of nutrition, food selection is good and appropriate, and organizing food
8. process to be followed in preparing the menu is to determine the adequacy of nutrition, determining the dish, the determination of food selection, and food processing
Use Tools
1. Four kinds of devices used in preparing the Bantu balanced diet is the List of Food Composition (DKBM), List Household Size (DURT), List of Food Exchange (DBP), and Nutrition Adequacy List Indonesia (DKGI).
2. DKBM includes nutritional content of various food ingredients commonly found and used in Indonesia. This list contains 11 types of energy and nutrients: proteins, fats, carbohydrates, calcium, phosphorus, iron, vitamin A, vitamin C, thiamine, and water.
3. Classification of food in DKBM are cereals, tubers and yield olahnya; nuts, seeds and results olahnya; meat, and the results olahnya; eggs, fish, shellfish, shrimp and results olahnya; vegetables, fruits, milk and results olahnya; fats and oils, as well as multi-serbinya.
4. Household size (URT) is the unit amount of food that is expressed in the size or equipment commonly used in the household, such as bowls, spoons, cups, plates, cut, and tie, fruit.
5. DURT useful to translate the amount of food than metric units (kg, g, and liters) to household size (spoons, plates, and tie) or vice versa. DURT it is possible that different between regions because it needs to be improved in accordance with the size of the local area.
6. List of food ingredients exchanger (DBP) is a list that includes a variety of food sources of specific nutrients which implies relatively the same in each food group so that each food ingredient from the same group can be interchangeable.
7. Classification of food in the DBP are the food sources of carbohydrate; food sources of animal protein; milk, vegetable protein food source, food source of vitamins and minerals from vegetable food sources of vitamins and minerals from fruits, as well as oils, fats, and the like.
8. List of Indonesian Nutrition Adequacy (DKGI) has been discussed in Module 2 because it is not discussed in this module.
PROBLEMS OF FOOD AND NUTRITION
Factors Affecting the Nutritional Status
1. Food security is a priority in national development. There are at least three reasons underlying the importance of food security in a country (Suryana, 2004). First, access to sufficient and nutritious food for every resident is one of the fulfillment of human rights. Second, the consumption of food and adequate nutrition is the basis for the formation of qualified human resources. Third, food security is the basis for economic security, even for the national defense of a sovereign state.
2. The definition of food security (food security) are widely used in many countries is access all year to the number and variety of safe food needed by all household members so that they can live active and healthy, with no risk of losing such access (FAO, 2002) . In order for these definitions can be operationalized, then there are four dimensions that must be considered, namely:
a. food availability (food availability);
b. access to food (food access);
c. utilization of food (food utilization);
d. access stability (stability of access).
3. The focus of the action program aimed at strengthening food security activities, such as accelerating diversification of food, handling food insecurity, development barns / delay selling, improving food security, and increase local capacity, (BBKP, 2004).
4. Benefits barns system are:
a. food stocks remain for domestic consumption;
b. sufficient food to meet emergency needs caused by bad weather, disease, and sudden attack on the food by insects and rodensia;
c. enough seed to seed in the next planting season;
d. reserves sufficient for the general trade system;
e. agricultural and food prices are more stable, so that farmers' income remains assured.
5. According to the Minister of State for Food (1993) there are four factors that support the achievement of rice self-sufficiency and become the pillars for achieving self sufficiency in food other than rice, namely:
a. the green revolution, with the discovery of rice "miracle" PB5 and PB8;
b. the technological revolution in the field of processing roll ruber;
c. the revolution in transportation and telecommunications;
d. the institutional revolution.
6. Five principles of the concept of rice price policies according to Saleh Afif and Leon Mears, namely:
a. there should be sufficient to stimulate the base price of production;
b. there needs to be the highest price to protect consumers;
c. there should be a sufficient difference between basic prices and the highest price to stimulate trade by the private sector;
d. need the relation between regional prices, necessary insulation against market price fluctuations in the wide world;
e. also suggested the existence of buffer stock (buffer stock) that controlled the government.
7. Rice food stocks of government consists of:
a. Stocks Commitment;
b. Stocks Stabilization;
c. Emergency Stocks;
d. Stocks carry over or pipeline.
8. Buffer stock of government is not a purely because of the buffer stock consists of: pure stock buffer plus supplies for distribution each month on a regular basis. Thus, the volume is divided into two components, namely the changing volume and fixed volume.
9. With the holding of coaching, normatively, Village Office is expected to function as:
a. food storage for food reserves in the famine;
b. manager and distributor of food to cope with food shortages in the village;
c. credit manager for the community in the village, either for food or for the procurement of agricultural inputs.
10. The integrated system barns must meet several requirements, namely:
a. popular support;
b. identification of the needs of the population;
c. management, how to obtain, and food distribution;
d. knowledge of national food security plans;
e. expenditures for the operation.
Food and Nutrition Problems in Indonesia
1. Food processing is defined as an attempt to change the raw food materials into other materials that are different from native materials in terms of physical properties, chemical and organoleptic quality. Treatment aims to:
a. avoid excessive damage or decay;
b. produce a durable product, especially for food to be stored or transported over long distances;
c. produce the appropriate product for further processing; and
d. produce products that meet the required quality and market requirements.
2. Cultivated for food processing does not damage the nutritional value of ingredients they contain. During the processing can occur various kinds of loss or shrinkage which can be grouped into:
a. intentional loss, such as in the processing of cereals in which the grain milled to remove the bran layer is not desirable (eg rice whitening);
b. loss that can not be avoided, such as for cooked foods, canned, diblansir, dried or sterilized;
c. loss that should be avoided, but due to lack of supervision loss occurs.
3. The main purpose is to preserve the food processing is to destroy the destructive factors of food quality which will reduce nutritional value. Destructive factors of food quality which will reduce the nutritional value. These factors are particularly damaging are:
a. microorganism activity, such as bacteria, yeast, and mold;
b. the enzyme;
c. air humidity, light, and oxygen;
d. The attack by insects, parasites or rodents.
4. Food processing at household level aimed at, among others:
a. facilitate forms of food consumed and increase the range or types of food;
b. ensure food security;
c. increase the delicacy and appeal of the food consumed.
5. Many ways can be done to preserve or extend the shelf life of food, depending on the type of food itself. Some of them, namely:
a. preservation with high temperatures;
b. preservation by low temperature;
c. drying;
d. preservation by radiation;
e. preservation with the use of chemicals.
6. Fermentation can occur because of microbial activity causes fermentation of organic substrates as appropriate. The occurrence of this fermentation can cause changes in the nature of food, as a result from the breakdown of ingredients in the food. Fermentation is intended to increase the number of unwanted microbes and activate the metabolism in the food. This fermentation process will increase the nutritional quality of food products compared to the original material.
Treatment Effect on Food Nutrition
1. Nutritional problems in society are interconnected throughout the life cycle and / or intergenerational, ranging from the womb, infants, toddlers, school children, adolescents, adults, and so on. This nutritional problem will continue to deteriorate if there is no intervention to break the cycle of the problem.
2. Many factors can affect food and nutrition situation of society. Various factors are interrelated and are usually very complex. These factors are the ability of production, food supply, the smooth distribution and population structure, population growth, purchasing power of households, education, upbringing in the family, nutritional awareness, and state of health. These factors are usually always developed along with the development of the social, economic, and political place in society.
3. Nationally, the availability of energy and protein during the last five years should suffice, although still needed to increase food production considering the population growth is still high. While energy consumption is still below the recommended number of nutrient adequacy, but protein intake is adequate. Analysis of energy consumption further showed that in all the provinces there are households that are categorized as food insecurity, which is about 23 percent of households experiencing food insecurity.
4. Patterns of food expectations (PPH) is a composition of various food ingredients or food group based on its energy contribution, both in absolute terms and relative to the total energy that is able to meet the needs of the population food consumption, both quantity and variety, taking into account social aspects, economic , culture, religion, and taste. Nutrition quality score is seen from the expectation of food pattern score (PPH) showed a tendency to increase, namely from 66.2 in 1993 to 71.8 in 2002.
5. Indonesian community in all life cycle is still facing the problem of nutrition. The most severe nutritional problems faced by children under five and pregnant women.
6. Theoretically, there are various strategies that can be done to address the problem of nutrition. The strategy is:
a. increased availability of food;
b. economic recovery;
c. improved education;
d. improvement of food consumption;
e. improvement of health conditions.
Nutrition and Disease
1. Demographic transition marked by the change from rural communities with low life expectancy at birth and family with a lot of children go to urban communities with a higher life expectancy and the number of children less. Increasing urbanization, which was followed by changes in technology, including technology, agriculture, transportation, and information, causing changes in physical activity patterns of activity from active to less active pattern of physical activity (sedentary). Demographic transition was followed by a nutritional transition characterized by changes in diet, physical activity level, and body composition. Diets changed from less diverse diet dominated by staple foods into your diet a little animal that high animal western society (rich in sugar, fat, and less fiber) and less of a staple food and more food is processed. Patterns of physical activity changed from active physical activity pattern became less active (sedentary) due to changes in the structure of employment and leisure to watch television. With a pattern of activity that the lower the resulting increase in the number of residents who have excess nutrients, in the form of overweight and obese. Furthermore, nutrition transition will be followed by an epidemiological transition, marked by a change of deficiency and infectious diseases that are endemic (which is closely related to malnutrition) toward the chronic disease (which is closely related to excess nutrients).
2. In the 3 decades to come, a dramatic decline in mortality is expected to occur in developing countries, including Indonesia. This is caused by a decrease in morbidity due to infectious and parasitic diseases, especially in infants and children. In contrast, mortality from the disease, such as heart disease, cancer and other chronic diseases have increased relatively moderate (Jameson and Moesley, 1990). The situation that occurs in developing countries is by Omran called epidemiological transition. During the epidemiological transition will occur 3 phases, as follows.
a. The period of pestilence and famine (phase 1).
b. The period of reduced outbreaks of disease (phase 2).
c. Period of degenerative diseases and the consequences of human behavior (phase 3).
Furthermore, Jameson and Moesley mention that the phase 1 and 2 as the pre-transition phase (pre-transition), while phase 3 as the phase after the transition (post-transition).
3. Three things that can be drawn from the writings about the relevance of food and disease are as follows.
a. Food turned out to contain various nutrients, that if the deficiency can lead to the emergence of one particular disease.
b. At first people just look at food in terms of quantitative, such as lemon juice to cure skorbut or rice husk to cure the disease beri-beri. Now people look at food in terms of qualitative, as it turns out vitamin C contained in citrus fruits could cure skorbut or vitamin B1 contained in rice husk can cure the disease beri-beri.
c. More and more types of food you eat the less likely a particular disease.
4. Diseases due to malnutrition, such as less energy protein (KEP), lack of vitamin A (VAD), anemia, iodine deficiency disorders (IDD), causing the patient becomes more susceptible to various infectious diseases such as diarrhea
Source book of Family Nutrition and Health from Riyad Hadi
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