HA rle nutritional

• Carbohydrates serves as the primary energy source for cellular metabolism, particularly for blood sugar control, immune modulation, brain function, physical activity, and more.
• Carbohydrates are broken down into glucose, which fuels cellular respiration and ATP production. Whole grains, fruits, vegetables, and legumes are excellent sources of carbohydrates
• Sucrose, lactose, and maltose are important sources of energy and play various roles in nutrition and metabolism. They contribute tot he flavor, sweetness and nutritional content of foods and beverages and are essential to a balanced diet.
• Protein plays crucial roles in various biological processes, serving as structural components, enzymes, hormones, antibodies and transport molecules.
• Fats or lipids are essential for providing energy, supporting cell growth and repair, and serving as precursors for signaling molecules. They also aid in the absorption of fat-soluble vitamins. Provides energy and structural support to regulate inflammation, immune response and more
• Vitamins are organic compounds that are essential for various physiological functions in the body. The roles of vitamins in various physiological processes are essential for diagnosing and managing nutrient deficiencies and optimizing patient health.
• Minerals are naturally existing inorganic substance present in soil and food, vital for the effective operation of both animal and plant organisms.
• Minerals are involved in processes such as enzyme activity, nerve transmission, muscle contraction, and maintenance of fluid balance. Obtained through a balanced diet in fruits, vegetables, whole grains, nuts, seeds, dairy products and lean meats.
• Water is often referred to as "the universal solvent" and is essential for life. It fills spaces within the between cells primarily because it acts as a solvent, allowing various substances to dissolve and be transported within the body
• Food poisoning is also called foodborne disease is caused by eating contaminated food and infectious and poisoning from contaminations with toxins or chemicals
• Signs and Symptoms of Food poisoning:

  1. Nausea
  2. Vomiting
  3. Diarrhea
  4. Fever
  5. Weakness
  6. headaches
  7. Dehydration
  8. Hypotension
  9. Hypothermia
• Risk factors of food poisoning:

  1. Consumption of contaminated food or beverages
  2. Eating undercooked or improperly prepared foods
  3. Poor food handling and storage practices
  4. Consuming foods past their expiration dates
  5. Drinking untreated water
• Complications of food poisoning:

  1. Dehydration
  2. Kidney failure
  3. Sepsis
  4. Reactions to medications used for treatment
• Pharmacological management:

  1. Antiemetic medications to alleviate nausea and vomiting
  2. Antidiarrheal medications to reduce diarrhea
  3. Antibiotics in some cases of bacterial food poisoning
• Nursing management of food poisoning:

  1. Monitoring vital signs
  2. Assessing fluid intake and output to prevent dehydration
  3. Providing oral rehydration solutions or intravenous fluids as needed
  4. Educating patients on proper hand hygiene and food safety practices
  5. Offering dietary guidance for reintroducing foods post-recovery
• Medical management for food poisoning:

  1. Diagnosis based on clinical symptoms and sometimes laboratory tests
  2. Supportive care to manage symptoms and prevent complications
  3. Treatment of severe cases in a hospital setting with close monitoring
  4. Identification and treatment of any underlying conditions or complications
  5. Collaboration with other healthcare professionals for comprehensive care
• Food allergies are immune system reactions that occur shortly after consuming a particular food
• It arises form the body's defense mechanism, the immune system, misinterpreting certain proteins found in food as a threat
• Signs and symptoms of food allergies:

  1. Skin reactions: hives, itching, eczema, swelling
  2. runny nose
  3. coughing
  4. shortness of breath
  5. hypotension
  6. diarrhea
  7. Nausea
  8. Tingling or Swelling
  9. Dizziness
  10. Abdominal pain or cramping
• Risk factors of food allergies:

  1. Personal or family history of allergies
  2. Previous allergic reactions to specific foods
• Complications of food allergies:

  1. Anaphylactic shock
  2. Malnutrition due to food avoidance
  3. Psychological impact: anxiety, stress, social isolation
• Pharmacological Management for food allergies:

  1. Antihistamines to relieve itching, hives, and mild symptoms
  2. Epinephrine for emergency treatment of anaphylaxis
  3. Corticosteroids to reduce inflammation in severe cases
• Nursing Management for food allergies:

  1. Patient education on allergen avoidance and management strategies
  2. Monitoring for signs of allergic reactions
  3. Providing emotional support and resources for coping with food allergies
  4. Teaching proper use of auto-injectable epinephrine devices
• Medical Management for food allergies:

  1. Diagnosis based on history, physical examination, and allergy testing
  2. Emergency treatment of anaphylaxis with epinephrine
  3. Referral to allergist or immunologist for further evaluation and management.
• Food Intolerances - results from a digestive system irritation or when the digestive system is unable to break down or properly digest the food.
• Lactose intolerance - due to the lack of the lactase enzyme to break down milk protein - is the most common type of food intolerance characterized by the body's inability to properly digest lactose. It causes uncomfortable symptoms after you eat dairy products.
• Signs and Symptoms for intolerance:

  1. bloating
  2. Skin reactions
  3. Headaches
  4. Fatigue
• Risk Factors for intolerance:

  1. family history of food intolerances
  2. Age (intolerances may develop or worsen with age)
  3. Digestive disorders
  4. Previous gastrointestinal surgery or conditions affecting digestive function
• Complications for intolerances:

  1. Nutritional deficiencies due to avoidance of certain foods
  2. Impact on quality of life (social, emotional, and psychological effects)
  3. Development of additional food sensitivities or allergies over time
• Pharmacological Management for intolerances:

  1. Over-the-counter medications to alleviate symptoms such as antacids for heartburn, anti-diarrheal agents.
  2. Digestive enzyme supplements such as lactase for lactose intolerance
• Nursing Management for intolerances:

  1. Patient education on identifying trigger foods and managing symptoms through dietary modifications
  2. Monitoring and documenting symptoms and dietary intake
  3. Providing emotional support and resources for coping with dietary restriction
• Medical Management for intolerances:

  1. Diagnosis through elimination diets, food diary, or diagnostic tests
  2. Referral to a dietitian for personalized dietary advice and meal planning
  3. Management of underlying conditions contributing to food intolerances
  4. Collaboration with healthcare team to address complications and improve quality of life
• General

  Abnormal findings: weakness and fatigue, weight loss

  Implications: Anemia or electrolyte imbalance, decreased calorie intake
• Skin, hair, and nails

  Abnormal findings: Dry flaky skin, poor turgor rough scaly with bumps. Thinning dry hair. Spoon-shaped, brittle, or ridged nails

  Implications: Dehydration, Vit-B complex, Vit-a, Vit-C or K, Protein deficiency
• Eyes

  Abnormal findings: night blindness, corneal swelling, softening or dryness

  Implications: Vit-A, Riboflavin deficiency
• Throat and mouth

  Abnormal findings: cracks at eh corner of mouth, magenta tongue, bleeding gums, goiter

  Implications: riboflavin, Vit-B12. Vit-C and iodine deficiency
• Cardiovascular

  Abnormal findings: edema, tachycardia, hypotension

  Implications: protein deficiency, fluid volume deficit
• Gastrointestinal

  Abnormal findings: ascites

  Implications: Protein deficiency
• Musculoskeletal

  Abnormal findings: Bone pain and bow leg

  Implications: Vit-D or calcium, protein, carbohydrate and fat deficiency
• Neurologic

  Abnormal findings: altered mental status, paresthesia

  Implications: Dehydration and thiamine or vit-B12 deficiency