Transcript Nutrition for Health Professions

Clinical nutrition
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Health: The merging and balancing of five
physical and psychological dimensions of
health: physical, mental, emotional, social,
and spiritual.
Nutrition: The study of essential nutrients
and the process by which nutrients are used
and quality of nutrients
Nutrients: Substances in food required by the
body for energy, growth, maintenance and
repair.
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Physical health of the body .depends on the quantity
and quality of nutrients,
Intellectual health relies on a well functioning brain
and central nervous system, (iron deficiency
. anemia affects intellectual health),
Emotional health may be influenced by poor eating
habits (hypoglycemia),
Social health often centers around food-related
occasions, and
Spiritual health often has ties to food.
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Health promotion: increases the level of
health of individuals, families, groups, and
communities.
Role of nutrition:
Healthy people 2010, defines some
objective nutrition as decreasing daily fat
intake, and less total caloric intake.
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Wellness: is a lifestyle that enhance each of
the five dimensions of health. Wellness
nutrition approaches food consumption as a
positive way to nourish the body.
Consuming a diet based on lower fat/higher
fiber and moderate caloric consumption is
essential to convey competency to care for
ourselves
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Disease prevention:
Is the recognition of a danger to health that
could be reduced or alleviated through
specific actions or changes in life style
behaviors.
There are three levels of prevention,
Primary: activities to avert the initial
development of a disease or poor health,
low fat and high fiber diet is important;
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Secondary: early detection to halt or reduce
the effects of a disease or illness, sodium
intake restriction may control HTN, and
consequently avoid HD;
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Tertiary: to minimize further complications or
to assist in the restoration of health. Direct
treatments of many disorders have a dietary
components (ulcer, coronary heart disease
-Nutrition is consider as vital component in
personal health care.
-Promotion of health, and prevention of
disease for all people, rests on whole food
supply.
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-Human nutrition depends on attitudes
toward food, and eating pattern through
our life span, under influence of
community, nation, and over all world.
-We need nutrition for maintenance of
growth, activity ,and reproduction.
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-The body need energy to carry out vital
function as breathing, and the people need
energy to perform physical activity, that
could be met by food .
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-Dietetics is the health profession ,having
primary responsibility of application of
nutritional care, in various state of health ,
and disease, with assistance of nurse and
physician.
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-Nourishment that sustain life, it begins from the
moment of conception until death .
-The food people eat, and how it nourishes their
bodies.
Kinds of nutrients:
1- Macro nutrients :
-Fats, carbohydrates ( CHO), proteins .
-Supply energy, build tissue.
2- Micro nutrients :
-Vitamins( vits ),minerals.
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NB:- water is the over all vital nutrients, enter
in all of life process,
-Metabolism: sum of chemical process in the
body, to sustain life, and health .
-Need in small amount.
-Regulate, and control body process.
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1-Carbohydrates CHO :
-Primary source of energy.
-Sugar is simple CHO food, while starch is
complex CHO food .
-The quick source of energy is glycogen.
-Each one gram of CHO, yield 4kilocalories .
-50to60% of energy taken from CHO diet .
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-Comes from plants and animals.
-Saturated fat from animals .
-Unsaturated fat from vegetables, and oil
products .
-Each one gram of fat yield 9 kilocalories.
-25to30% of energy taken from fat .
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-The body take energy from protein, when there is
insufficient amount of CHO, and fat .
-Each one gram of protein yield 4kilo calories.
-15to29%of total energy taken from protein.
-The primary function of protein ,are building and
energy.
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NOTE: caloric is unit of heat used in the nutritional
science, each 1000 calories equal 1 kilocalorie.
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1-Protein the primary source:
-Responsible for tissue building .
-The necessary unit of building is called amino acid.
2-Minerals :
-Calcium and phosphorus help in building, and
maintain bone tissue.
-Iron help in build of hemoglobin of red blood cell.
3-Vitamins:
-Vit C build tissue, and prevent bleeding in tissue .
4-Fatty acid .
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1-Vitamines:
-Many vits act as co-enzyme or cell enzyme,
to govern chemical reactions in cell
metabolism , example B-complex vits .
2-Minerals :
-Act as co-enzyme factors of cell
metabolism.
Example: the trace element cobalt act with
B12, to prevent occurrence of pernicious
anemia,
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3-Water and fiber :
-Regulate the passage of food through gastro
intestinal tract (GIT), that help in absorption
of different nutrient .
-Remember : water is the fundamental agent
for life, provide the basis of metabolic
process .
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Nutritional assessment is the process of
determining nutritional status. It may reveal
nutrient deficiencies or excesses. The
deficiency may be primary due to inadequate
intake or secondary as a result of body
inefficient use of nutrients. We can use two
levels: evaluating the dietary intake, and
evaluating the intake besides considering
how the body uses the nutrients.
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Diet Evaluation: 24-hour recall, usual food
intake, a food record, a food frequency
checklist, or a diet history. One the data
collected, they can be analyzed.
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1. Clinical examination, observing eyes,
mucous membranes, skin, hair, mouth, teeth,
and tongue.
2. Biochemical analysis of body tissue, blood
and urine tests, iron.
3. Anthropometric measurements, Ht, wt,
limp circumference.
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Ideal nutrition:
Positive nutrition
-Well developed body
Ideal weight
Good muscle development, and tone
-The skin is smooth, and clear, hair is glassy
-The eye clear, and bright .
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Posture is good .
-Facial expression is alert .
Appetite, digestion ,and elimination are
normal .
mentally and physically alert
Having essential nutrition, to resist infectious
disease. -Sleep well at nigh
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-Poor eating habits, Whose living in stress
environment, with low income .
-Has no reservoir of nutrition .
-At risk of physical illness
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Nutrients energy are not enough to meet
day to day needs .Associated with poverty .-Affect infants, children, pregnant women,
and elderly. Increase infant mortality rate, because of
poverty, low income and, un-educated
mother.
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- Children and pregnancy ,develop anemia
result in ,
Low resistance to infectious disease.
Impaired learning ability. Reduce activity level .-Apathy .
Elderly suffering of chronic disease.
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-Over weight and obesity .
-Excess energy intake .
Lead to chronic disease, as hyper tension, and DM .
Note: *
-Specific dietary factors lead to:
-Coronary heart disease( CHD). High blood pressure( HTN ).- Stroke( CVA).- Some type of cancer . -DM.
Obesity .
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Eat variety of food , Well balanced diet. Maintain ideal weight. -Avoid too much fat ,saturated fat, and
cholesterol.
Eat food with adequate starch, and fiber .-Avoid too much sugar.
-Avoid too much sodium.
Avoid alcohol intake.