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    An Overview of

    Nutrition

    Copyright 2005 Wadsworth Group, a division of Thomson Learning

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    Nutrition in Your

    Life Nutrition

    The study of food and how thebody makes use of it.

    Copyright 2005 Wadsworth Group, a division of Thomson Learning

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    FUNCTION OF NUTRITION

    THE basic function is to maintain life by

    allowing one to grow and be in a state of

    optimum health.

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    Importance to nursing care:

    1. Recognition of the role of nutrition in

    preventing disease or illnesses

    2. Concern for adapting food patterns of

    individuals to their nutritional needs within

    the framework of their cultural, economic,

    and psychological situation and style.

    3. Awareness of the need in specified diseasestates to modify nutritional factors for

    therapeutic purpose.

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    1-5

    Nutrients Chemical substances necessary for life

    Functions

    Provide energy

    Build and repair tissue

    Regulate body processes: circulation,

    respiration, digestion, and elimination

    (continues)

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    Classifications of nutrients:1. As to function:

    Provide heat and energy

    Build repair body tissues.

    2. As to chemical processes:

    Organic Inorganic

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    Organic Nutrients Organic

    Must be broken down before use

    Contains carbon, hydrogen, and oxygen Function: provide energy, regulate body

    processes, and repair tissues

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    Inorganic Nutrients In simplest form when ingested

    Function: regulate body processes

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    Classifications of nutrients:3. AS TO ESSENTIALITY- this refers to

    their significant contribution to the bodys

    physiologic functioning.A. Essential Nutrients-nutrients found only

    in food 40 of them

    B. Non-dietary essential nutrients-that canbe produced in the body in enough amounts.

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    4. AS TO CONCENTRATIONsome

    nutrients are needed in large amount.

    NUTRITIONAL STATUS

    - ones physical condition as determined by

    diet.

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    FOOD is anything which when taking & digested

    nourishes the body.

    vital need

    constitute all the SOLID & LIQUID

    material taken into the digestive tract that

    are utilized to maintain & build body tissuesetc.

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    Foods composed of various

    compounds1. ORGANIC CHO, CHON, LIPIDS,VIT

    2. INOGANIC H2O & MINRALS

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    Types of Foods:

    1. Grains and Cereals-

    rice, corn, wheat, barley,

    and oats

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    Types of Foods:

    2. Fruits

    a. Tropical- pineapple, mango, papaya, banana

    b. Sub Tropical- citrus, olive, figs

    c. Deciduous- grapes, apple, pears

    d. Berries- strawberries, blue berries

    e. Stone- apricot, peach

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    Types of Foods:3. Vegetables

    A. FRUITS-cucumber, tomatoes

    B. LEAF & STEM-cabbage, celery, swamp

    cabbage/ kangkong

    C. SEEDS- green pens, mongo, green beans

    D. ROOT-carrot, radishE. FLOWERS- cauliflower, broccoli, squash

    flowers

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    Types of Foods:4. TUBERS 10. MILK

    5. NUTS 11. POULTRY

    6. OILSEEDS 12. EGGS

    7. SEAWEED 13. FISH

    8.PULSES 1

    4.SHELLFISH

    9. MEAT & ENTRAILS

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    METABOLISM Derived from Greek Word

    METABOLISMOS = to change or alter.

    The chemical process of transforming

    complex body substances into simple ones.

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    ENERGY FROM FOODS

    The Calorie (KCAl)

    The unit of energy commonly used in

    human nutrition

    The standard unit of measuring heat.

    The by products when CHO, CHON, & fats

    are OXIDIZED in the body.

    1 KCAL is the heat energy required to raise the

    temperature of 1 kilogram of water 1c

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    The Calorie (KCAl)Fuel factor of Carbohydrate = 4 Cal/gm

    CHON- 4

    Fats - 9

    Alcohol 7

    Food energy is measured in kilocalories.

    1000 calories 1 K calorie

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    THE JOULE

    The measures of energy in the metric

    system

    1 calorie (Kcal) = 4.184 joules (Kilojoules)

    Ex. 1 cup milk 170 Kcal

    170 Kcal x 4.184 = 711.28 joules

    To calculate % of Kcal:

    90/170 = .529 or .53 = 53%

    Rs/TN 1-

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    COMPONENTS OFENERGY

    EXPENDITURE

    BASAL METABOLISM the measure of

    energy need by the body at rest for all its

    internal activities: Approximately 1

    calories/kg of BW/L.

    BMR refers to the unit of energy expended

    for tissues activities like breathing, circulateof blood vain function etc.

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    FACTORS THAT AFFECT BMR

    1. Body composition 4 dispos fat to BMR

    2. Climate

    3. Exercise

    4. Fever 5. Body surface area greater surface average,

    greater amount of heat losses / BMR

    6. Aged

    7. Hormonal Status

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    The Six Essential Nutrient Classes

    and Their Functions Organic nutrients Function Carbohydrates Provide energy

    Fats Provide energy

    Proteins Build and repairtissues and provideenergy

    Vitamins Regulate body

    processes

    (continues)

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    The Six Essential Nutrient Classes

    and Their Functions Inorganic nutrients

    Minerals

    Water

    Function

    Regulate body

    processes Regulate body

    processes

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    DietThe foods one consumes

    The quality of which affects therisk of chronic diseases

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    Food Choices Personal preference

    Habit

    Ethnic heritage or tradition

    Social interactions

    Availability, convenience, economy

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    Food Choices

    Positive and negative associations

    Emotional comfort

    Values

    Body weight and image

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    Food Choices

    Nutrition and health benefits

    Functional foods

    Provide health benefits beyondtheir nutrient contributions

    Ex. Whole foods, fortified foods

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    The Nutrients

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    Energy-Yielding

    Nutrients Calories

    andkilocalories

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    Energy-Yielding

    Nutrients

    Energy in the body

    Energy for activity

    Stored energy

    Other roles of energy-yieldingnutrients

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    Vitamins

    Organic

    Not energy-yielding

    Essential

    Water-soluble vs. fat-soluble

    Vulnerable to destruction

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    Minerals

    Inorganic

    Not energy-yielding

    Essential

    Indestructible

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    Water Inorganic

    Not energy-yielding

    Essential

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    Nutrition Research

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    Nutrition Research The Scientific Method

    Placebo effect

    Blind experiment

    Double-blind experiment

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    Nutrition Research The Scientific Method

    Correlations and causes

    Positive correlation vs.negative correlation

    Replication

    Peer review

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    Nutrition Research Research Vs. Rumors

    Scientific validity

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    DRI

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    DRI

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    Energy

    Recommendations

    Estimated Energy Requirement

    Acceptable MacronutrientDistribution Ranges

    Carbohydrate: 45% - 65%

    Fat: 20% - 35%

    Protein: 10% - 35%

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    Using Nutrient

    Recommendations

    Recommendations should be metby consuming a varied diet

    Recommendations apply toaverage daily intakes

    Each DRI category serves a uniquepurpose

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    Comparing Nutrient

    Recommendations

    U.S. & Canada: DRI Committee

    International: FAO and WHO

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    Nutrition Assessment Malnutrition

    Undernutrition vs. overnutrition

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    Nutrition Assessment

    ofIndividuals

    Historical information

    Anthropometric data

    Physical examination

    Laboratory tests

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    Nutrition Assessment

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    Nutrition Assessment

    ofIndividuals

    Primary deficiency vs. secondarydeficiency

    Overt symptoms

    Subclinical deficiency

    Covert symptoms

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    Nutrition Assessment

    ofPopulations

    National nutrition surveys

    National health goals

    Healthy People 2000

    Healthy People 2010

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    Nutrition Assessment

    ofPopulations

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    Di t d H lth

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    Diet and Health

    Di t d H lth

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    Diet and Health

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    Risk Factors for

    Chronic Diseases Risk factors persists

    Risk factors cluster Risk factors in perspective

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    Nutrition Information

    and Misinformation

    Not everything on the Internet is

    true!!

    Determination of the reliability ofa website

    Not everything on the news isaccurately reported!!

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    Nutrition Information

    and Misinformation

    American Dietetic

    Association (ADA)

    Registered dietitian (RD)

    Dietetic technician,

    registered (DTR)

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    Nutrition Information

    and Misinformation

    Finding credible information

    Government health agencies

    Volunteer health agenciesreputable consumer groups

    Reputable consumer groups

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    Nutrition Information

    and Misinformation

    Finding credible information

    Professional health organizations

    Professional journals

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    Nutrition Information

    and Misinformation

    Identifying misinformation

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