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NUDIET LECTURE 2NUR-3

4/11/13 - THURSDAY

Introduction to Nutrition
Nutrition Study of food in relation to health of an individual, community or society and the process through which food is used to sustain life and growth. Study of essential nutrients and the processes by which nutrients are used by the body. Study of the processes by which an organism ingests, digests, absorbs, transports, utilizes and excretes food substances. Foundation of Good Health: Right kind and amount of food eaten at the right time. Nutrition is the cornerstone of each health dimension. 1. Physical Health 2. Intellectual Health 3. Emotional Health 4. Social Health 5. Spiritual Health Role of Nutrition Wellness - a lifestyle the enhances each of the ve dimensions of health. Wellness Nutrition - an approach to food consumption as a positive way to nourish our body; organize our lives so we can more easily follow a healthy eating pattern. Nutrition Education 1. It is utilized to promote positive behavior changes. i. Assortment - Eating variety of food from every food group. ii. Balance - Provide food from all food groups in quantities so essential nutrients are consumed in proportion to each other. 2. It may be: i. Formal ii. Non-formal iii. Informal Reasons Why Nutritional Science is Applied in Nursing Care 1. For prevention of diseases or illnesses a. Primary - Promotion(Healthy with no risk factors involved), preventive b. c.

(Healthy but person has risk factors) for individuals who are considered to be healthy Secondary - Curative for sick individuals to help recover Tertiary - Rehabilitative to help individual maximize their abilities to go back to pre-illness state (Functions of Nutrition in Relation to Nursing Function)

2. To adapt food patterns within the framework of the individuals cultural, economic and psychological situation and style. 3. To modify the nutritional factors for therapeutic purposes. Dietetics - It is a combined science and art of regulating the planning, preparing and serving of meals to individuals or groups according to principles of nutrition and management with due consideration to economic, social and psychological factors.

NUDIET LECTURE 2NUR-3 Diet Therapy - It is a branch of dietetics specialized in the use of food for the treatment of disorder or disease; It is a planned diet that must be eaten to maximize effectiveness. Food 1. Any substance, organic or inorganic when ingested or eaten nourishes the body by a. Building and repairing tissues b. Supplying heat and energy c. Regulating bodily/metabolic processes life 2. Sustains life 3. Pleasurable/unpleasurable association of foods a. Familiarity on food preparation b. Easy/hard to prepare c. Sanitary/lthy sources d. Allergies 4. Agreeable/Disagreeable sensory properties a. Spoiled/unspoiled b. Color, odor, taste, texture and temperature Food Selection 1. Food Preferences - foods chosen to be eaten when all foods are available at the same time. 2. Food Choice - specic foods that are convenient to choose when we are actually ready to eat. 3. Food Liking - foods we really like to eat. 4. Food Likes - security foods, reward foods, fetish foods, show-off foods, grown up foods, advertised foods. 5. Food Dislikes - Cultural taboo foods, religious taboo, and familial/individual taboo foods. Qualities of Good Food 1. It is nourishing or nutritious 2. It has satiety value 3. Prepared under sanitary conditions, aesthetically and scientically 4. It is free from toxic agents 5. Its palatability factors satisfy the customers 6. Offers variety and planned within the socio-economic context

4/11/13 - THURSDAY

Calorie (Kcal) a. Unit of energy measurement b. Amount of heat required to raise the temperature of 1 kg of water by 1C. FUEL FACTORS 1g of carbohydrates = 4 calories 1g of protein = 4 calories 1g of fat = 9 calories Nutrients - Chemicals or substances in food required by the body for heat and energy, to build and repair body tissues and to regulate body processes. - Some are manufactures in the body thru biosynthesis, others are man made - Essential nutrients are: a. Water (H2O) o Major part of every tissue in the body o Comprises 60-70% of total body weight b. Carbohydrates (CHO) o Major source of fuel o Simple - White sugar, fruits and milk o Complex - Cereals, grains, pastas, vegetables c. Proteins(CHON) o Performs extensive range of functions aside from being a source of energy o Contains essential and nonessential amino acids d. Fats/Lipids o Densest form of energy o Roles in hormone production and padding for body organs o Trigylcerides, phospholipd and sterols e. Vitamins o Indirectly assists other nutrients in various body processes o Fat Soluble and water soluble vitamins f. Minerals o Structural purposes o Body functions and activities o Major and trace minerals

NUDIET LECTURE 2NUR-3 Nutrient Classication 1. According to function a. Body building Form tissues or are structural components of the body Water 60% of body weight CHON 20% Minerals 4% CHO 1% Fats 20% b. Energy giving CHO, Fats, and CHON c. Regulate body processes All nutrients 2. According to chemical nature a. Organic CHON, CHO, Fat, Vitamins b. Inorganic Minerals, Water 3. According to essentiality a. Dietary Essential It cannot be made by body, must be provided by food b. Non-essential Body can make on its own 4. According to concentration a. Macronutrients 0.005% of body weight CHON, CHO, Fats, CA, P, L, Na b. Micronutrients < 0.005% of body weight Vitamins, Fe, Iodine, Fluorine Enzymes - Organic catalysts that are protein in nature and are produced by living cells - Hastens chemical reactions without itself undergoing change - Ends in -ase (E.g. maltase, amylase) Hormones - Organic substances produced by special cells in the body discharged into the - blood stream to be transported to specic organs and tissues remote from the point - of manufacture - Regulate vital processes which are highly specic - Some are protein in nature others lipidrelated

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Examples of hormones with direct involvement to nutrition Posterior pituitary - Vasopressin Anterior pituitary - Liptropin Parathyroid - Parathyroid hormone, calcitonin Thyroid - Thyroxine Pancreas - Insulin, Glucagon G.I. - Gastin, secretin, cholecystokinin Nutritional Status (Nutriture) 1. Optimum or Good Nutrition: Body has adequate amount of essential nutrients that are efciently utilized such that growth and good health are maintained at the highest possible level. 2. Malnutrition: Lack of one or more essential nutrients (nutritional deciency) or excessive nutrient supply to the point of creating harmful effects (over-nutrition)

Principles of Good Nutrition 1. The body requires food to: Provide energy for organ function, movement and work Maintain body temperature Provide raw materials for enzyme function, growth, replacements of cells and repair

NUDIET LECTURE 2NUR-3 2. 2.The process of digestion, absorption, and metabolism work together to provide all body cells with energy and nutrients 3. 3.Mans energy requirements vary and is inuenced by many factors such as: Age Physiological stress (pregnancy/lactation) Body size Pathological disorders (Diabetes) Gender Activity/Occupation Climate Sleep Lifestyle 4. Foods are described according to the density of their nutrients Nutrient Density: The proportion of essential nutrients to the number of calories 5. Nutrient content is variable Enrichment - The addition of vitamin and/or minerals to the food at concentration level in excess of the amounts naturally present in food (e.g. rice enriched with thiamin) Fortication - The food is used as a vehicle to carry the added nutrients which are absent originally in that food (e.g. rice fortied with vitamins) 6. When energy requirements are completely met by caloric intake, people maintain their activity level without weight change 7. An adequate diet is the foundation of good nutrition and it should consist of wide variety of foods 8. Measures for improvement of nutritional status are: Nutrition education Abundant food supply Use of various resources 9. Malnutrition is brought about by faulty diet and conditioning factors 10. Study of nutrition is interrelated with arts and sciences

4/11/13 - THURSDAY

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