Definition of terms:

1. Medical nutrition therapy – refers to the use of specific nutrition services to treat an illness, injury or
condition. It consists of two phases: nutrition assessment and nutrition therapy.

2. Nutrition assessment – is the evaluation of nutritional status through measurements of food and nutrient
intake and evaluation of nutrition- related indicators such as anthropometric measurements, physical
findings and laboratory test results.

3. Nutrition therapy – refers to interventions used in the treatment of a disorder of illness and includes diet
therapy, nutrition counseling, and/of the use of specialized nutrition therapies such as supplementation with
nutritional or medical foods and nutritional support through enteral or parenteral methods.

4. Health – is a state of complete physical, mental and social well-being and not merely the absence of disease
and infirmity (WHO definition). The maintenance of health involves preventive, diagnostic, curative and
restorative measures on an individual or community.

5. Illness – is a deviation of bodily functions from the normal or usual well-feeling and its perception is both
physiological and psychological.

6. Dietetics – the combined science and art of regulating the planning, preparing and serving of meals to
individuals of 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.

7. Diet therapy – the branch of dietetics that is concerned with use of food for therapeutic purposes.

8. Dietitian – translator of nutritional principles for any individual or group in health or in illness.

9. Diet technician – an individual who has completed a degree in nutrition-dietetics but not take the board
examination is qualified as diet technician. He/She can perform nutrition screening and other nutrition
services under the direction of a registered nutritionist-dietitian.

10. Diet – refers to food and drink regularly consumed according to a regimen of time and amount. It may be
normal or “special”(sometimes called “therapeutic”)

 What are the useful tools in the study of diet therapy?

 Recommended energy and nutrient intakes(RENI tables)

 Food guide pyramid
 Exchange list system
 Food composition tables
 Physiologic standards of height
 Weight
 Blood and urinary components and equivalent weights and measures
 What are the steps in nutritional care services?
 Assessment and screening

Nutritional assessment involves the collection of various types of data- anthropometric

measurements, biochemical tests, clinical observations, and dietary intake to get a complete
picture of a patient’s nutritional health.

 Monitoring

All patients should be reassessed or monitored at appropriate intervals. Some patients in hospital
intensive care units require continuous monitoring. Other patients require reassessment daily

 Counseling

All patients should be evaluated for nutritional counseling. The assumption that a patient is not
expected to be discharged and therefore is not entitled to education is unjustified. Educating the
patient about nutritional concerns helps the patient assume responsibility for his or her own
care, thus promoting self esteem and a sense of worth.

Assignment
in
nutrition
Submitted to: Miss Carmel Corro
Submitted by: Joy Allecar M. Miro
Definition of terms:

 Medical nutrition therapy – refers to the use of specific nutrition services to treat an
illness, injury or condition. It consists of two phases: nutrition assessment and nutrition
therapy.

 Nutrition assessment – is the evaluation of nutritional status through measurements of

food and nutrient intake and evaluation of nutrition- related indicators such as
anthropometric measurements, physical findings and laboratory test results.

 Nutrition therapy – refers to interventions used in the treatment of a disorder of illness

and includes diet therapy, nutrition counseling, and/of the use of specialized nutrition
therapies such as supplementation with nutritional or medical foods and nutritional
support through enteral or parenteral methods.

 Health – is a state of complete physical, mental and social well-being and not merely the
absence of disease and infirmity (WHO definition). The maintenance of health involves
preventive, diagnostic, curative and restorative measures on an individual or community.

 Illness – is a deviation of bodily functions from the normal or usual well-feeling and its
perception is both physiological and psychological.

 Dietetics – the combined science and art of regulating the planning, preparing and serving
of meals to individuals of 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.

 Diet therapy – the branch of dietetics that is concerned with use of food for therapeutic
purposes.
 Dietitian – translator of nutritional principles for any individual or group in health or in
illness.

 Diet technician – an individual who has completed a degree in nutrition-dietetics but not
take the board examination is qualified as diet technician. He/She can perform nutrition
screening and other nutrition services under the direction of a registered nutritionist-
dietitian.

 Diet – refers to food and drink regularly consumed according to a regimen of time and
amount. It may be normal or “special”(sometimes called “therapeutic”)

 What are the useful tools in the study of diet therapy?

 Recommended energy and nutrient intakes(RENI tables)

 Food guide pyramid
 Exchange list system
 Food composition tables
 Physiologic standards of height
 Weight
 Blood and urinary components and equivalent weights and measures

 What are the steps in nutritional care services?

 Assessment and screening

Nutritional assessment involves the collection of various types of data-

anthropometric measurements, biochemical tests, clinical observations, and
dietary intake to get a complete picture of a patient’s nutritional health.

 Monitoring

All patients should be reassessed or monitored at appropriate intervals. Some

patients in hospital intensive care units require continuous monitoring. Other
patients require reassessment daily

 Counseling

All patients should be evaluated for nutritional counseling. The assumption that
a patient is not expected to be discharged and therefore is not entitled to
education is unjustified. Educating the patient about nutritional concerns helps
the patient assume responsibility for his or her own care, thus promoting self
esteem and a sense of worth.
 Assignment
in
nutrition

Submitted to: Miss Carmel Corro

Submitted by: Saira Shade Gallogo
Definition of terms:

o Medical nutrition therapy – refers to the use of specific nutrition services to treat an
illness, injury or condition. It consists of two phases: nutrition assessment and nutrition
therapy.

o Nutrition assessment – is the evaluation of nutritional status through measurements of

food and nutrient intake and evaluation of nutrition- related indicators such as
anthropometric measurements, physical findings and laboratory test results.

o Nutrition therapy – refers to interventions used in the treatment of a disorder of illness

and includes diet therapy, nutrition counseling, and/of the use of specialized nutrition
therapies such as supplementation with nutritional or medical foods and nutritional
support through enteral or parenteral methods.

o Health – is a state of complete physical, mental and social well-being and not merely the
absence of disease and infirmity (WHO definition). The maintenance of health involves
preventive, diagnostic, curative and restorative measures on an individual or community.

o Illness – is a deviation of bodily functions from the normal or usual well-feeling and its
perception is both physiological and psychological.

o Dietetics – the combined science and art of regulating the planning, preparing and serving
of meals to individuals of 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.

o Diet therapy – the branch of dietetics that is concerned with use of food for therapeutic
purposes.

o Dietitian – translator of nutritional principles for any individual or group in health or in

illness.

o Diet technician – an individual who has completed a degree in nutrition-dietetics but not
take the board examination is qualified as diet technician. He/She can perform nutrition
screening and other nutrition services under the direction of a registered nutritionist-
dietitian.
o Diet – refers to food and drink regularly consumed according to a regimen of time and
amount. It may be normal or “special”(sometimes called “therapeutic”)

 What are the useful tools in the study of diet therapy?

 Recommended energy and nutrient intakes(RENI tables)

 Food guide pyramid
 Exchange list system
 Food composition tables
 Physiologic standards of height
 Weight
 Blood and urinary components and equivalent weights and measures

 What are the steps in nutritional care services?

 Assessment and screening

Nutritional assessment involves the collection of various types of data-

anthropometric measurements, biochemical tests, clinical observations, and
dietary intake to get a complete picture of a patient’s nutritional health.

 Monitoring

All patients should be reassessed or monitored at appropriate intervals. Some

patients in hospital intensive care units require continuous monitoring. Other
patients require reassessment daily

 Counseling

All patients should be evaluated for nutritional counseling. The assumption that
a patient is not expected to be discharged and therefore is not entitled to
education is unjustified. Educating the patient about nutritional concerns helps
the patient assume responsibility for his or her own care, thus promoting self
esteem and a sense of worth.
 Assignment
in
nutrition

Submitted to: Miss Carmel Corro

Submitted by: Jairis Kristine P. Malinao
Definition of terms:

 Medical nutrition therapy – refers to the use of specific nutrition services to treat an illness, injury
or condition. It consists of two phases: nutrition assessment and nutrition therapy.

 Nutrition assessment – is the evaluation of nutritional status through measurements of food and
nutrient intake and evaluation of nutrition- related indicators such as anthropometric
measurements, physical findings and laboratory test results.
 Nutrition therapy – refers to interventions used in the treatment of a disorder of illness and
includes diet therapy, nutrition counseling, and/of the use of specialized nutrition therapies such
as supplementation with nutritional or medical foods and nutritional support through enteral or
parenteral methods.

 Health – is a state of complete physical, mental and social well-being and not merely the absence
of disease and infirmity (WHO definition). The maintenance of health involves preventive,
diagnostic, curative and restorative measures on an individual or community.

 Illness – is a deviation of bodily functions from the normal or usual well-feeling and its
perception is both physiological and psychological.

 Dietetics – the combined science and art of regulating the planning, preparing and serving of
meals to individuals of 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.

 Diet therapy – the branch of dietetics that is concerned with use of food for therapeutic purposes.

 Dietitian – translator of nutritional principles for any individual or group in health or in illness.

 Diet technician – an individual who has completed a degree in nutrition-dietetics but not take the
board examination is qualified as diet technician. He/She can perform nutrition screening and
other nutrition services under the direction of a registered nutritionist-dietitian.

 Diet – refers to food and drink regularly consumed according to a regimen of time and amount. It
may be normal or “special”(sometimes called “therapeutic”)

 What are the useful tools in the study of diet therapy?

 Recommended energy and nutrient intakes(RENI tables)

 Food guide pyramid
 Exchange list system
 Food composition tables
 Physiologic standards of height
 Weight
 Blood and urinary components and equivalent weights and measures

 What are the steps in nutritional care services?

 Assessment and screening
 Nutritional assessment involves the collection of various types of data- anthropometric
measurements, biochemical tests, clinical observations, and dietary intake to get a
complete picture of a patient’s nutritional health.

 Monitoring

All patients should be reassessed or monitored at appropriate intervals. Some patients

in hospital intensive care units require continuous monitoring. Other patients require
reassessment daily

 Counseling

All patients should be evaluated for nutritional counseling. The assumption that a
patient is not expected to be discharged and therefore is not entitled to education is
unjustified. Educating the patient about nutritional concerns helps the patient assume
responsibility for his or her own care, thus promoting self esteem and a sense of
worth.

Assignment
in
nutrition
Submitted to: Miss Carmel Corro
Submitted by: Ana Marie V. Busa