Introduction to Nutrition 1

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NUDIET LECTURE 4/11/13 - THURSDAY

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Introduction to Nutrition

Nutrition

Study of food in relation to health of anindividual, 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 anorganism 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 healthdimension.

1. Physical Health2. Intellectual Health3. Emotional Health4. Social Health5. Spiritual Health

Role of Nutrition

Wellness - a lifestyle the enhances each of the five

dimensions of health.

Wellness Nutrition - an approach to food

consumption as a positive way to nourish ourbody; organize our lives so we can more easily

follow a healthy eating pattern.

Nutrition Education

1. It is utilized to promote positive behaviorchanges.

i. Assortment- Eating variety of foodfrom every food group.

ii. Balance - Provide food from all foodgroups in quantities so essential

nutrients are consumed in proportion

to each other.

2.

It may be:i. Formalii. Non-formal

iii. InformalReasons Why Nutritional Science is Applied in

Nursing Care

1. For prevention of diseases or illnessesa. Primary - Promotion(Healthy with

no risk factors involved), preventive

(Healthy but person has risk factors)

for individuals who are considered to

be healthy

b. Secondary - Curative for sickindividuals to help recover

c. Tertiary - Rehabilitative to helpindividual maximize their abilities togo back to pre-illness state (Functions

of Nutrition in Relation to Nursing

Function)

2. To adapt food patterns within theframework of the individuals cultural,

economic and psychological situation and

style.

3. To modify the nutritional factors fortherapeutic purposes.

Dietetics

- It is a combined science and art of

regulating the planning, preparing and

serving of meals to individuals or groupsaccording to principles of nutrition and

management with due consideration to

economic, social and psychological

factors.


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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 wheningested or eaten nourishes the body by

a. Building and repairing tissuesb. Supplying heat and energyc. Regulating bodily/metabolic

processes life

2. Sustains life3. Pleasurable/unpleasurable association of

foods

a. Familiarity on foodpreparation

b.

Easy/hard to preparec. Sanitary/filthy sourcesd. Allergies

4. Agreeable/Disagreeable sensoryproperties

a. Spoiled/unspoiledb. Color, odor, taste, texture and

temperature

Food Selection

1. Food Preferences - foods chosen to beeaten when all foods are available at the

same time.

2.

Food Choice - specific foods that areconvenient 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 nutritious2.

It has satiety value3. Prepared under sanitary conditions,aesthetically and scientifically

4. It is free from toxic agents5. Its palatability factors satisfy the

customers

6. Offers variety and planned within thesocio-economic context

Calorie (Kcal)

a. Unit of energy measurementb. Amount of heat required to raise the

temperature of 1 kg of water by 1C.

FUEL FACTORS

1g of carbohydrates = 4 calories1g of protein = 4 calories

1g of fat = 9 calories

Nutrients

- Chemicals or substances in food requiredby the body for heat and energy, to build

and repair body tissues and to regulate

body processes.

- Some are manufactures in the body thrubiosynthesis, others are man made

- Essential nutrients are:a. Water (H2O)

oMajor part of every tissue inthe body

o Comprises 60-70% of totalbody weight

b. Carbohydrates (CHO)o Major source of fuelo 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 energyo Contains essential and non-

essential amino acids

d. Fats/Lipidso Densest form of energyo Roles in hormone production

and padding for body organs

o Trigylcerides, phospholipdand sterols

e. Vitaminso Indirectly assists other

nutrients in various body

processes

oFat Soluble and water solublevitamins

f. Mineralso Structural purposeso Body functions and activitieso Major and trace minerals


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Nutrient Classification

1. According to functiona. Body building

Form tissues or arestructural components of the

body

Water 60% of body weight CHON 20% Minerals 4% CHO 1% Fats 20%

b. Energy giving

CHO, Fats, and CHONc. Regulate body processes

All nutrients

2. According to chemical naturea. Organic

CHON, CHO, Fat, Vitaminsb. Inorganic

Minerals, Water3. 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 own4. 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 innature and are produced by living cells

- Hastens chemical reactions without itselfundergoing change

- Ends in -ase (E.g. maltase, amylase)Hormones

- Organic substances produced by specialcells in the body discharged into the

- blood stream to be transported to specificorgans and tissues remote from the point

- of manufacture- Regulate vital processes which are highly

specific

- Some are protein in nature others lipid-related

Examples of hormones with direct

involvement to nutrition

Posterior pituitary - Vasopressin

Anterior pituitary - Liptropin

Parathyroid - Parathyroid hormone, calcitonin

Thyroid - Thyroxine

Pancreas - Insulin, GlucagonG.I. - Gastin, secretin, cholecystokinin

Nutritional Status (Nutriture)

1. Optimum or Good Nutrition: Body hasadequate amount of essential nutrients

thatare efficiently utilized such that

growth and good health are maintained at

the highest possible level.

2. Malnutrition: Lack of one or moreessential nutrients (nutritional

deficiency) 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


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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 isinfluenced 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 thedensity of their nutrients

Nutrient Density: The proportion ofessential 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)

Fortification - The food is used as avehicle to carry the added nutrients

which are absent originally in that

food (e.g. rice fortified with vitamins)

6. When energy requirements arecompletely met by caloric intake, people

maintain their activity level without

weight change7. An adequate diet is the foundation of

good nutrition and it should consist of

wide variety of foods

8. Measures for improvement of nutritionalstatus are:

Nutrition education Abundant food supply Use of various resources

9. Malnutrition is brought about by faultydiet and conditioning factors

10.Study of nutrition is interrelated with artsand sciences

Introduction to Nutrition 1

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