nutri lect ko
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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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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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