Nutrition

• Topics


  • Principles of Nutrition
  • Nutrients
  • Dietary Guidelines
  • Types of Diets

  
• Learning Outcomes


  • Define the concepts of nutrition
  • Identify the concepts of nutrition
  • Determine the concept of nutrition
• Nutrition


  The sum of all interactions between an organism and the food it consumes
• Principles of Nutrition


  • Digestion
  • Absorption
  • Metabolism
  • Storage
  • Elimination
• Nutrients


  The organic and inorganic chemical found in foods that is required for proper body functioning
• Types of Nutrients


  • Water
  • Carbohydrate
  • Protein
  • Fat
  • Vitamin
  • Mineral
• Marasmus

  Caloric deficiency characterized by loss of weight, old-man look, and distended abdomen
• Kwashiorkor


  Protein deficiency characterized by lethargy, inadequate growth, loss of muscular tissue, increase susceptibility to infection and edema
• Classification of Vitamins


  • Water-soluble
  • Fat-soluble
• Classification of Minerals

  • Macronutrients
  • Micronutrients
• Calorie


  Unit of heat energy, amount of heat required to raise the temperature of 1 kg of water to 1°C
• Calorie Content

  • 1-gram carbohydrate = 4 calories
  • 1-gram protein = 4 calories
  • 1-gram fat = 9 calories
• Variables Affecting Calorie Requirement

  • Age and Growth
  • Gender
  • Climate
  • Sleep
  • Activity
  • Fever
  • Illness
• Nutritional Assessment


  • Anthropometric Measurements
  • Biochemical Data
  • Clinical Assessment
  • Dietary History
• Body Mass Index (BMI)

  Estimating total body fat based on height and weight regardless of gender

  
• BMI Interpretation


  • Underweight
  • Normal weight
  • Overweight
  • Obese
• Common Problems of Nutrition

  • Anorexia
  • Nausea
  • Vomiting
  • Malnutrition
  • Obesity
  • Overweight
• Measures to Stimulate Appetite to Eat

  • Serve food in pleasant and attractive manner
  • Place patient in a comfortable position
  • Provide good hygiene measures
  • Food color affects appetite to eat
• Intervention: Nausea and Vomiting

  1. Position conscious patient semi-Fowlers, unconscious laterally

  2. Provide good oral care measure

  3. Relieve sensation of nausea

  4. Replace fluid and electrolyte losses

  5. Observe for complication
• Dietary Guidelines

  • Eat a variety of foods everyday
  • Breastfeed infants exclusively from birth up to 6 months
  • Eat more vegetables and fruits everyday
  • Consume fish, lean, meat, poultry egg, dried beans or nuts daily
  • Consume milk, milk products and other calcium-rich foods everyday
  • Consume safe foods and water
  • Use iodized salt
  • Limit intake of salty, fried, fatty and sugar-rich foods
  • Attain normal body weight
  • Be physically active, make healthy food choices, manage stress, avoid alcoholic beverages and do not smoke
• Special Diets


  • Clear Liquid
  • Full Liquid
  • Soft Diet
  • Full Diet
• Saliva contains enzymes called amylase, which begin to break down carbohydrates.
• Digestion begins in the mouth with chewing, which breaks down large pieces of food into smaller ones.
• The digestive system is responsible for breaking down food into nutrients that can be absorbed by the body.
• The three main types of carbohydrates are monosaccharides, disaccharides, and polysaccharides.
• Saliva contains enzymes called amylase and lipase, which begin to break down carbohydrates and fats respectively.
• Photosynthetic equation: Carbon dioxide + water → Glucose + oxygen
• The tongue moves the bolus around the mouth until it is ready to swallow.
• The tongue helps mix food with saliva and push it towards the throat.
• Swallowing involves three phases: voluntary initiation, pharyngeal phase (food passes through the throat), and esophageal phase (food travels into the stomach).
• The esophagus carries food to the stomach through peristalsis (muscle contractions).
• Swallowing is initiated by the swallow reflex when food reaches the back of the throat.
• Mechanical Digestion involves physical breakdown of food through mastication (chewing) and peristalsis (muscular contractions).
• Chemical Digestion occurs when enzymes are released during mechanical digestion to further break down food molecules.
• Digestion begins with mechanical digestion, where teeth and muscles mechanically break down food into smaller pieces.
• Monosaccharides include glucose (blood sugar), galactose (milk sugar), and fructose (fruit sugar).
• Disaccharides include sucrose (table sugar) and lactose (milk sugar).
• Polysaccharides include starch, glycogen, cellulose, chitin, and hemicellulose.
• Enzymes are proteins produced by cells that catalyze chemical reactions without being consumed themselves.
• Polysaccharides include starch, glycogen, cellulose, chitin, and hemicelluloses.