Transcript basic nutrition

BASIC NUTRITION
Nutrition

All of the processes involved in
consuming and utilizing food for energy,
maintenance, and growth.
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Physiology of Nutrition
Five processes are involved in the body’s
use of nutrients:

Ingestion.

Digestion.

Absorption.

Metabolism.

Excretion.
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Ingestion

The taking of food into the digestive tract,
generally through the mouth.
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Digestion

The mechanical and chemical processes
that convert nutrients into a physically
absorbable state. Digestion includes:

Mastication (chewing).

Swallowing.

Peristalsis (coordinated, rhythmic, serial contractions
of the smooth muscles of the GI tract).
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Absorption

The process by which the end products of
digestion pass through the small and
large intestines into the blood or lymph
systems.
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Metabolism
 The
body’s conversion of nutrients into
energy.
 Basal
metabolism is the amount of energy
needed to maintain essential physiologic
functions when a person is at complete rest,
both physically and mentally.
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Excretion
 The
process of eliminating or removing
waste products from the body.
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The Six Essential Nutrients
Water
 Carbohydrates
 Fats
 Proteins
 Vitamins
 Minerals

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Water

The Most Important Nutrient.

Daily requirements: 1,000mL of water to
process 1,000kcal eaten.
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Functions of Water



Solvent (dissolves

Lubricant (aids in
substances to form
providing smooth
solutions).
movement for joints).
Transporter (carries

Component of all cells.
nutrients, wastes, etc.

Hydrolysis (breaks apart
throughout the body).
substances, especially in
Regulator of body
metabolism).
temperature.
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Classification & Sources of Water
Liquids consumed (water, coffee, juice,
tea, milk, soft drinks).
 Foods consumed (especially fruits and
vegetables).
 Metabolism (produces water when
oxidization occurs).

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Water: Digestion, Absorption and Storage

Water is not digested. It is absorbed and used
by the body as we drink it. It cannot be stored
by the body. The body loses water in four
ways:




Urine.
Feces.
Sweat.
Respiration.
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Water: Signs of Deficiency

Abnormal water losses include profuse
sweating, vomiting, diarrhea,
hemorrhage, wound drainage (burns),
fever, and edema.

A deficiency of water is called dehydration.
Prolonged dehydration results in death.
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Carbohydrates

The chief source of energy for the body.
Made up of carbon, hydrogen, and
oxygen. They are the major source of
food for all people.

Daily requirements: 50% to 60 of an
individual’s kcal intake per day.
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Functions of Carbohydrates
CHO are...

The primary source of energy for the body.

Spares proteins from being used for energy, thus
allowing them to perform their primary function of
building and repairing body tissues.

Needed to oxidize fats completely and for synthesis of
fatty acids and amino acids.
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Carbohydrates: Classification and Sources

CHO may be simple or complex.

Simple are single or double sugars.

Complex are composed of many single sugars
joined together (starch, dietary fiber, glycogen).
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Carbohydrates: Classification and Sources

Digestion of cooked starches begins in the
mouth.

Little digestion occurs in the stomach.

CHO digestion completed in the small intestine.

CHO are used completely, leaving no waste for
the kidneys to excrete.
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Carbohydrates: Signs of
Deficiency

Mild deficiency can result in weight loss
and fatigue.

Serious deficiency can result in ketosis.
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Fats

The most concentrated source of energy
in the diet. An essential nutrient, but too
much can be a health hazard.

Daily requirements: should not exceed
25% to 30% of an individual’s caloric
intake per day.
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Functions of Fats

Provides concentrated source of energy.

Assists in absorption of fat-soluble vitamins.

Is a major component of cell membranes and myellin
sheaths. (See figure1)

Improves flavor of foods and delay’s stomach’s emptying time.

Protects and hold organs in place.

Insulates body, thus assisting in temperature maintenance.
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Myellin sheaths. Figure1
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Classification of Fats

Triglycerides (true fats).

Phospholipids (lipoids, composed of
glycerol, fatty acids, and phosphorus).

Cholesterol.
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Sources of Fats

Animal (lard, butter, milk, cream, egg
yolks, and fat in meat, poultry
,
and fish).
Plant (oils from corn, safflower, peanut
‫سوداني‬, palm
, etc., as well as nuts and
avocado).
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‫نبات العصفر ‪Safflower‬‬
‫لعصفر مادة ملينة ومدرة للبول‪ .‬وكان شاي العصفر يعطى لألطفال والكبار في‬
‫الحمى والحصبة والطفح الجلدي‪ .‬وتوضع عجينته من الدقيق لعالج الدمامل‪ .‬وتتناول الزهور كسفوف‬
‫أو خليط مع زيت الزيتون لعالج الشريان التاجي والجلطات ومشاكل العادة الشهرية‬
‫ونزول الطمث واليرقان وآالم البطن بعد الوالدة‪ .‬ويعالج الكدمات وآالم الجلد والتهابه والجروح‬
‫وآالم المفاصل وتيبسها‪.‬ويقلل تجلط الدم‪ .‬يستخرج من العصفر صبغات تستعمل في إنتاج مواد‬
‫التجميل‪ .‬كذلك تستخدم بذور العصفر إلنتاج الزيت في الوقت الحاضر‪.‬‬
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Digestion, Absorption and Storage of Fats

No chemical breakdown of fats occurs in
the mouth and very little in the stomach.

Digestion occurs in small intestine.

Fats not immediately needed by the body
are stored as adipose tissue.
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Fats: Signs of Deficiency and Excess

Deficiency occurs when fats provide less
than 10% of daily kcal requirement.

Gross deficiency may result in eczema,
retarded growth, and weight loss.

Excess fat consumption can lead to
overweight and heart disease.
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Proteins

The only nutrient that can build, repair, and
maintain body tissues.

Daily requirements: determined by size, age,
gender, and physical and emotional conditions.

Daily protein requirement for average adults is
0.8g for each kilogram of weight.
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Functions of Proteins

To provide amino acids necessary for synthesis of body
proteins, used to build, repair, and maintain body tissues.

To assist in regulating fluid balance.

Used to build antibodies.

Plasma proteins help control water balance between the
circulatory system and surrounding tissues.

In event of insufficient stores of carbohydrates and fats,
protein can be converted into glucose and used for energy.
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Classification & Sources of
Proteins

Complete proteins contain all 9 essential
aminoacids. (All animal fats, except for gelatin,
are complete. Only plant fat that is complete is
soybeans).

Incomplete proteins have one or more essential
amino acids missing (plant proteins).
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Classification of aminocides

Essential

Phenylalanine 47
Valine 32
Threonine 27
Tryptophan 7
Methionine
Leucine 55
Isoleucine 25
Lysine 51
Histidine 18









Nonessential
‫جرام بروتين‬/‫الرقم يعني مليجرام‬
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Digestion, Absorption and Storage of Protein

Digestion begins in the stomach.

Most digestion takes place in the small
intestine.

Amino acids not used to build proteins are
converted to glucose, glycogen, or fat and
are stored.
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Signs of Deficiency and Excess of Protein

Muscle wasting.

Edema (swelling).

Lethargy and depression.

Excess can result in heart disease, colon
cancer, osteoporosis.
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Vitamins:

Essential organic compounds that regulate
body processes and are required for
metabolism of fats, proteins, and
carbohydrates.

Needed in very small amounts.
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Foundations of Vitamins

Unique to each individual vitamin.
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Classification and Sources of Vitamins

Grouped according to solubility (fatsoluble or water-soluble).

Sources are foods and vitamin
supplements.
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Digestion, Absorption and Storage of Vitamins

Do not require digestion.

Fat-soluble vitamins (KAED) absorbed into
lymphatic system; water-soluble vitamins
absorbed into circulatory system.

Excess fat-soluble vitamins stored in the liver
and adipose tissue.

Excess water-soluble vitamins are excreted
through urine.
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Water-soluble vitamins

B-complex vitamins and vitamin C are water-soluble vitamins that
are not stored in the body and must be replaced each day.

These vitamins are easily destroyed or washed out during food
storage and preparation.

The B-complex group is found in a variety of foods: cereal grains,
meat, poultry, eggs, fish, milk, legumes and fresh vegetables.

Citrus fruits are good sources of vitamin C.

Using megadoses of multivitamins or supplements is not
recommended.
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Signs of Deficiency and Excess of Vitamins

Vitamin deficiencies commonly afflict alcoholics,
the poor, incapacitated elders, clients with
serious disease that affect appetite, mentally
retarded persons, and neglected children.

Vitamins consumed in excess can be toxic.
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Minerals

Inorganic compounds that help regulate Body
processes and/or serve as structural
components of the body.

Daily requirements: Amounts greater than 100
mg/day. Trace minerals less than 100 mg/day.
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Functions of Minerals

Unique to each individual mineral.
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Classification & Sources of Minerals

Classified as major minerals or trace
minerals.

Found in water and in natural foods, as
well as supplemental minerals.
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Digestion, Absorption & Storage of
Minerals
Influenced by Three Factors:

Type of food (minerals from animal foods more
readily absorbed than those from plant foods).

Need of body (a deficiency will result in more
absorption).

Health of absorbing tissue.
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Signs of Deficiency and Excess of
Minerals

Too much mineral intake can be toxic.

Excessive amounts of minerals can result
in hair loss and changes in the blood,
muscles, bones, hormones, blood
vessels, and nearly all tissues.
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Four Food Groups (Historical)

For many years, a plan to help people
construct a well-balanced diet, with food
choices from milk, meat, fruit/vegetable,
and bread/cereal groups.
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Food Guide Pyramid
Fats, oils & sweets
Use sparingly
Milk, Yogurt & Cheese
Meat, poultry, fish, dry beans,
eggs & nuts 2-3 servings
Vegetables & Fruits
(2-5 servings)
Bread, cereal, rice & pasta
(6-11 servings)
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Dietary Guidelines for
Americans

Eat a variety of foods.

Maintain healthy weight.

Choose a diet low in fat, saturated fat, and cholesterol.

Choose a diet with plenty of vegetables, fruits, and grain
products.

Use sugars, salts, and sodium only in moderation.

Drink alcoholic beverages only in moderation.
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Factors Influencing Nutrition
Culture.
 Religion.
 Socioeconomics.
 Fads.
 Superstitions.

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Nutritional Needs During the Life Cycle
Affected by:








Nutritional status
Height and weight
Meal and snack pattern
Adequacy of intake based on food guide pyramid
Food allergies
Physical activity
Cultural, ethnic, and family influences
Use of vitamin/mineral supplements
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Nutritional Diseases

Primary Nutritional Disease: occurs when
nutrition is cause of the disease (scurvy)
spongy gum, bleeding fatigue, rickets,beriberi
is a disease caused by a deficiency of thiamine (vitamin B1) that affects many s
ystems of the body, including the muscles,
, anemia.
 Secondary Nutritional Disease: complication
of another disease or condition.
heart, nerves, and digestive system
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Weight Management
Maintaining weight at a desired level can be very
difficult for some people.

Overweight: 11% to 19% above desired weight.
Obesity is 20% or more.

Underweight: 10% to 15% below desired
weight.
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Safety of Food
Depends upon:

Proper Storage.

Proper Sanitation.

Proper Cooking.
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Food Allergies

Occurs when the immune system reacts
to a food substance, usually a protein.

When such a reaction occurs, antibodies
form and cause allergic symptoms.
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The Nursing Process: Assessment
Two types of data:

Subjective.

Objective.
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Subjective Data

24-Hour Recall.

Food-Frequency Questionnaire.

Food Record.

Diet History.
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Objective Data

Body Mass Index.

Skinfold Measurement.

Other Measurements (e.g. Abdominal-
Girth, Mid-Upper-Arm).

Laboratory Tests.
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Diet Therapy

The treatment of a disease or disorder with a
special diet. Dietary prescriptions include:

Nothing by Mouth.

Standard Diets (general, or regular; soft; clear-liquid; full-liquid;
edentulous (tooth loss); pureed (soft or thick liquid).

Special Diets (low-residue, high-fiber, liberal bland (regular diet with
the omission of foods known to cause gastrointestinal discomfort),
fat-
controlled, sodium-restricted).
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Assistance with Meals

Preparing the client.

Preparing the environment.

Serving the tray.

Assisting with eating.
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Nutritional Support
Two delivery Routes for adults:

Enteral nutrition: The ingestion of food orally and
the delivery of nutrients through a GI tube.

Parental nutrition: Nutrients by passing the GI
system and entering the blood directly.
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