NCM105NDT

• Kidney irritation is caused by sodium, potassium, and phosphorus
• Example of food opinion

  • Positive: Because we associate it with happiness
  • Negative: We associate it with punishment
• NUTRITION


  The process of providing or obtaining the food necessary for health and growth
• Liver irritation is caused by alcohol or Fried/fast foods that are high in fat and sugar
• Nutrition is concerned with the quantity and quality of the food one eats and the process by which living organisms ingest, absorb, transport, utilize, and excrete food substances to maintain body functions
• Nutritional science is applied to nursing care for various reasons
• Food


  Anything which when taken and digested nourishes the body, a vital need for survival
• Gallbladder irritation is caused by high-fat foods
• NUTRITION AND DIETETICS is a subdiscipline of Medicine, focusing on everything related to food and its effect on health and overall wellbeing
• Nutrition


  The study of food and how the body makes use of it
• Factors influencing food habits

  • BIOLOGICAL DETERMINANTS such as hunger, appetite, and taste
  • ECONOMIC DETERMINANTS such as cost, income, availability
  • PHYSICAL DETERMINANTS such as access, education, skills (e.g. cooking)
  • SOCIAL DETERMINANTS such as culture, family, peers and meal patterns
  • PSYCHOLOGICAL DETERMINANTS such as mood, stress and guilt
  • ATTITUDES, BELIEFS AND KNOWLEDGE ABOUT FOOD
• DIET

  The application of the science of nutrition to the human being in health and disease
• The function of nutrition is to maintain life, allowing one to grow and be in a state of optimum health
• Classification of Nutrients

  • AS TO FUNCTION: nutrients that provide heat and energy, build and repair body tissues, and regulate body processes
  • AS TO CHEMICAL PROPERTIES: organic (protein, lipids, carbohydrates, vitamins) and inorganic (water, minerals)
  • AS TO ESSENTIALITY: significant distribution to the body’s physiological functioning
  • AS TO CONCENTRATION: some nutrients are needed in larger amounts than others
• Food is anything which when taken and digested nourishes the body. It is a vital need without which man cannot live.
• Essentiality


  Refers to the significant distribution to the body’s physiological functioning
• Qualities of a good food

  • Nourishing
  • Has satiety value
  • Prepared safely
  • Palatable
  • Within economic context
• Primary Factor
• Concentration


  Some nutrients are needed in larger amounts than others
• Foods are culturally acceptable substances that supply heat and energy, repair body tissues, and regulate body processes.
• Oils

  • SERVINGS DAILY: 3-11 teaspoons
  • MAJOR NUTRIENT: Fat
  • SERVING: Watch for it in foods such as nuts, olives, mayonnaise, salad dressing
  • TIPS: Use canola, olive, peanut, soybean, corn safflower or sunflower oil
• Vegetables

  • SERVINGS DAILY: 1-4 cups
  • MAJOR NUTRIENT: Vitamins, Fiber
  • SERVING: Eat a variety of colors
  • TIPS: Eat more dark green and orange vegetables
• Milk

  • SERVINGS DAILY: 2-3 cups
  • MAJOR NUTRIENT: Minerals, Protein
  • SERVING: 1 ½ oz cheese – 1 cup milk/yogurt
  • TIPS: go low-fat or fat free, if you can’t consume milk, choose other calcium sources
• Nutritional Guidelines (Dietary Guidelines): Recommendations about proper diet and wholesome practices to promote good health to themselves and their family
• Consume less than 10% of calories from saturated fatty acids and less than 300 mg of cholesterol. Keep trans fatty acid consumption as low as possible. Choose meat and dairy products that are low in fat
• Nutrient Density: A measure of nutrients of food in proportion to its caloric content. Food contains more nutrients other than calories
• Recommended Dietary Allowance (RDA): Levels of nutrient intake considered adequate to maintain health. Allows individual variations of body storage, state of health and nutrient utilization. Values of average minimum requirement to prevent manifestation of deficiencies
• Discretionary Calorie Allowance: The calories remaining after accounting for the calories needed for all the food groups. These can be used up with poor food choices in the pyramid or saved for a real treat
• Rains

  • SERVINGS DAILY: 3-10 ounces
  • MAJOR NUTRIENT: Carbohydrates, Fiber
  • SERVING: 1 oz = 1 slice bread – 1 cup dry cereal = ½ cup pasta or rice
  • TIPS: eat at least 3 oz of whole grains each day
• Fruits

  • SERVINGS DAILY: 1-2 ½ cups
  • MAJOR NUTRIENT: Vitamins, Fiber
  • SERVING: 1 medium/small piece of fruit = 1 cup
  • TIPS: eat a variety of fruit, go easy on juices
• Meat and Beans

  • SERVINGS DAILY: 2-7 ounces
  • MAJOR NUTRIENT: Protein
  • SERVING: 1 oz meat = 1 egg = 1 T peanut butter = ¼ cup cooked beans = ½ oz nuts or seeds
  • TIPS: choose low fat or lean meats, bake, broil or grill. Vary protein
• Fats are solid at room temperature and oils are liquid
• Keep sugar within the discretionary calorie allowance. Choose water or fat free milk to drink. Limit sweet snacks and desserts. Select unsweetened cereals
• NUTRITIONAL GUIDELINES FOR FILIPINOS

  • EAT VARIETY OF FOODS EVERYDAY
  • PROMOTE BREASTFEEDING AND PROPER WEANING
  • ACHIEVE & MAINTAIN DESIRABLE BODY WEIGHT
  • EAT CLEAN AND SAFE FOOD
  • PRACTICE A HEALTHY LIFESTYLE
• Food Exchange List (FEL): A food item that can be exchanged with another provided the specified serving portion is followed. A quick method for planning and evaluating a meal or diet
• NUTRITIONAL LABELING: Primary means of communication between manufacturers
• Food Composition Table (FCT): Chemical composition and nutrient distribution of food. Useful for patients with nutrient restrictions or modifications and interpreting dietary history
• Food label is like a recipe, it tells you what’s in the food you eat. Don’t you want to know what you’re putting into your body?
• How Digestion and Absorption Work

  3 Phases: Cephalic (mouth, pharynx & esophagus) - Mechanical digestion, Peristalsis activated; Gastric (stomach) - Chemical digestion, Highly acidic (pH 0.9-1.5); Intestinal - Small intestines facilitate absorption to the bloodstream together with water & electrolytes, Large intestines absorb body water & eliminate digestive waste, Has bacteria that synthesize
• Digestion and Absorption

  1. Describe the breakdown of food into small particles and their movement from the gastrointestinal lumen into the body

  2. Main groups of nutrients absorbed from food are carbohydrates, proteins, and lipids. Water, minerals, and vitamins are also absorbed by the gastrointestinal (GI) tract