nutrition and optimum health

Nutrition and Optimum

Health

HEAL4002 Introduction to Health Knowledge

Relates to Learning Outcomes 1 and 21.“Describe the concepts of health and wellness and holistic approaches to these concepts identifying health behaviours and factors influencing choice and change in health behaviour.”2.“Identify the social, cultural, economic and cultural influences on health status, behaviour and development.”

Course Descriptor

Intro HK 4002 Sem 2 2011

Learning Outcomes

1.1. Define key terms.Define key terms.

2.2. Briefly review the structures, mechanisms, and processes Briefly review the structures, mechanisms, and processes of the gastrointestinal (GI) tract.of the gastrointestinal (GI) tract.

3.3. Identify and explain why each major nutrient is necessary Identify and explain why each major nutrient is necessary for nutrition and give examples of dietary sources for for nutrition and give examples of dietary sources for each one.each one.

4.4. List factors that affect dietary patterns/nutritional status.List factors that affect dietary patterns/nutritional status.

5.5. Describe clinical signs of altered nutrition.Describe clinical signs of altered nutrition.

6.6. Describe manifestations of altered nutrition/assessment.Describe manifestations of altered nutrition/assessment.

Key Terms

digestiondigestion absorptionabsorption metabolismmetabolism excretionexcretion BMI – body mass BMI – body mass

index index carbohydratescarbohydrates proteinsproteins vitaminsvitamins mineralsminerals

anorexiaanorexia anorexia nervosaanorexia nervosa bulimia nervosabulimia nervosa bariatricbariatric DysphagiaDysphagia masticationmastication fibrefibre peristalsisperistalsis segmentationsegmentation

Digestive System

Swallowing and ChokingSwallowing and Choking

The Gastrointestinal (GI) Tract

Organs Organs

Mouth – anusMouth – anus Accessory Accessory

mouthmouth tongue tongue

pharynxpharynx salivary glands salivary glands

oesophagusoesophagus teeth teeth

stomach stomach liver liver

small intestinesmall intestine pancreas pancreas

large intestinelarge intestine gallbladder gallbladder

Digestive System - Functions

DigestionDigestion

AbsorptionAbsorption

MetabolismMetabolism

ExcretionExcretion

Digestion

““process by which the body breaks down foods process by which the body breaks down foods and either absorbs them or excretes them”and either absorbs them or excretes them”

Donatelle, 2011 pg 258)Donatelle, 2011 pg 258)Mechanical:Mechanical: (physical movement) (physical movement) PeristalsisPeristalsis SegmentationSegmentation

Chemical BreakdownChemical Breakdown:: EnzymesEnzymes Other secretionsOther secretions http://nutrition.jbpub.com/resources/animations.cfm?id=1&debug=0

Absorption

Nutrients absorbed by:Nutrients absorbed by:

Passive diffusionPassive diffusion OsmosisOsmosis Active transportActive transport

Metabolism

Catabolic processes Catabolic processes Anabolic processes Anabolic processes

Carbohydrate metabolsimCarbohydrate metabolsim Fat metabolismFat metabolism Protein metabolismProtein metabolism

Digestion and Absorption

Nutrition

Classification

CarbohydratesCarbohydrates ProteinProtein VitaminsVitamins MineralsMinerals FatsFats WaterWater

Carbohydrates

Simple Simple Complex Complex

Main function – to provide energyMain function – to provide energy

Protein sparing actionProtein sparing action

Proteins

Complete: Complete: Incomplete Incomplete Complementary Complementary

Main functions includeMain functions include::

Growth , maintenance and repair of body Growth , maintenance and repair of body tissuestissues

Forms muscles, skin and hairForms muscles, skin and hair

Maintains fluid balance, blood clottingMaintains fluid balance, blood clotting

Energy Energy

Lipids (or fats)

Component of all body cellsComponent of all body cells Ideally – about 20% of body weightIdeally – about 20% of body weight

Functions include:Functions include:- InsulationInsulation- Protection Protection - EnergyEnergy

Two Types of Lipids

Saturated fats e.g. dairy products.Saturated fats e.g. dairy products.

Not good for heart health. Not good for heart health.

Unsaturated fats e.g. nuts, Unsaturated fats e.g. nuts, avocados, olives. Good for heart avocados, olives. Good for heart health. health.

Vitamins

Fat solubleFat soluble- Vitamin AVitamin A- Vitamin DVitamin D- Vitamin EVitamin E- Vitamin KVitamin K

Water-solubleWater-soluble- B-complex vitaminsB-complex vitamins- Vitamin CVitamin C

Minerals

Build body tissueBuild body tissue Regulates metabolismRegulates metabolism

- CalciumCalcium- IronIron- SodiumSodium- PotassiumPotassium- IodineIodine- FluorideFluoride

Water

Necessary to maintain cell functionNecessary to maintain cell function

Water constitutes 60% - 70% of total body Water constitutes 60% - 70% of total body weightweight

Fluids = liquids, fresh fruit and vegetablesFluids = liquids, fresh fruit and vegetables

incomeincome educational leveleducational level nutrition knowledgenutrition knowledge ability to read food labelsability to read food labels ability to access shopsability to access shops physical functional levelphysical functional level food allergies and intolerancesfood allergies and intolerances dentitiondentition problems with chewing and swallowingproblems with chewing and swallowing loss of partner or significant otherloss of partner or significant other religious and dietary practicesreligious and dietary practices

Factors affecting nutritional status

alcohol consumptionalcohol consumption decreased liver functiondecreased liver function decreased renal functiondecreased renal function decreased GI functiondecreased GI function polypharmacy / chronic medicationspolypharmacy / chronic medications cancer and cancer treatmentcancer and cancer treatment disease/pathological processdisease/pathological process

Factors affecting nutrient absorption

general appearancegeneral appearance weightweight postureposture nervous system controlnervous system control GI functionGI function cardiovascular functioncardiovascular function general vitalitygeneral vitality hairhair skin (general)skin (general) face and neckface and neck

lipslips mouth, oral membranesmouth, oral membranes gumsgums tonguetongue teethteeth eyeseyes neck (glands)neck (glands) nailsnails legs, feetlegs, feet skeletonskeleton

Clinical signs of altered nutrition

Manifestations of Poor Nutrition

overweightoverweight obesityobesity underweightunderweight recent significant weight recent significant weight

gain or lossgain or loss decreased energydecreased energy altered bowel patternsaltered bowel patterns altered skin, teeth, hair, altered skin, teeth, hair,

and mucous membranesand mucous membranes impact on activities of impact on activities of

daily livingdaily living

Crisp, J., & Taylor, C. (2009). Crisp, J., & Taylor, C. (2009). Potter & Perry’s fundamentals of Potter & Perry’s fundamentals of nursing.nursing. (3 (3rdrd ed.). Chatswood: Elsevier. ed.). Chatswood: Elsevier.

Donatelle, R. J. (2009). Donatelle, R. J. (2009). Health: The basics.Health: The basics. (8 (8thth ed.). San Fransisco: ed.). San Fransisco: Pearson Education.Pearson Education.

Harris, P., Nagy, S., & Vardaxis, N. (2006). Harris, P., Nagy, S., & Vardaxis, N. (2006). Mosby’s dictionary of Mosby’s dictionary of medicine, nursing & health professions.medicine, nursing & health professions. Marrickville: Elsevier. Marrickville: Elsevier.

Marieb, E. (2004). Marieb, E. (2004). Human anatomy & physiologyHuman anatomy & physiology. (6. (6thth ed.). Pearson, ed.). Pearson, Benjamin, Cummings: San Francisco. Benjamin, Cummings: San Francisco.

Thompson.(2002). Thompson.(2002). Mosby’s clinical nursing. Mosby’s clinical nursing. (5(5thth ed.). Mosby ed.). Mosby Inc. Inc. Retrieved March 1, 2010 from Retrieved March 1, 2010 from http://www.nursingconsult.com/das/book/89786589-2/view/1043/362.html/4-u1.0-B0-323-01195-http://www.nursingconsult.com/das/book/89786589-2/view/1043/362.html/4-u1.0-B0-323-01195-0..50030-5--cesec113_7800?0..50030-5--cesec113_7800?sid=682608581&SEQNO=2&bookft=true&bookftset=1&bbSearchType=single.sid=682608581&SEQNO=2&bookft=true&bookftset=1&bbSearchType=single.

References