NUTRITION
NUTRITION- is the study of
nutrients in food, how the body uses
them, and the relationship between
diet, health, and disease.
Nutrients have three major
functions:
A. providing energy for body
processes and movement.
B. providing structural material
for body tissues.
C.regulating body processes.
ESSENTIAL NUTRIENTS
Macronutrients CHO are broken down to
Carbohydrates (CHO) monosaccharides by the
a. Complex carbohydrates following enzymes:
•Starch (polysaccharide) salivary amylase
•fiber (ptyalin)
b. Simple carbohydrates pancreatic amylase
•Disaccharide disaccharidases:
•Monosaccharide
maltase, sucrase, and
lactase.
STORAGE AND CONVERSION OF
CARBOHYDRATES
Normal blood
glucose levels for
adults, without
diabetes, is 90 to 110
mg/dL.
Proteins (CHON)
•ESSENTIAL AMINO •NONESSENTIAL AMINO
ACIDS ACIDS
Histidine
alanine
Isoleucine
aspartic acid
leucine
cystine
Lysine
glutamic acid
methionine
glycine
phenylalanine
Hydroxyproline
tryptophan
proline
threonine
serine
Valine
tyrosine
arginine
Complete proteins Incomplete proteins
contain all of the essential lack one or more essential
amino acids plus many amino acids and are usually
nonessential ones. derived from vegetables.
Most animal proteins:
meats
Lysine
poultry
methionine
fish
tryptophan)
dairy product
eggs
soy protein
Protein Digestion
The pancreatic, intestinal, and gastric
proteolytic enzymes:
Storage
•AA are transported to tissues
and cells to make protein for
cell structures
albumin, globulin
fibrinogen.
•Protein is stored as body
tissue.
NITROGEN BALANCE(+ OR - )
•A measure of the degree of
Protein protein anabolism and
Metabolism catabolism.
•When nitrogen intake equals
nitrogen output, a state of
nitrogen balance exists.
Lipids (CHO)
•Lipids are greasy organic substances that are insoluble in
water but soluble in alcohol.
•Lipids are an essential component of the cell membrane
and storing energy.
e.g.
Fats solidify at room temperature
Oils liquefy at room temperature
Fatty acids, basic structural units of most lipids, are made up of
carbon chains and hydrogen
Saturated fatty acids- all carbon atoms are saturated with
hydrogen atom
unsaturated fatty acid- at least two carbon atoms attach to
hydrogen atom
Classification of lipids
Simple
consist of a glycerol molecule with up to three fatty acids
attached. Most common form of lipids.
Glycerides
Compound
have three fatty acids. Account for more than 90% of the lipids in
food and in the body. Contains saturated and unsaturated fatty
acids.
Triglycerides
Cholesterol
is a fatlike substance produced by the body and found in foods of animal
origin.
Cell membranes
hormones
Lipid Digestion and
Metabolism
•Digested mainly in small intestine by:
bile- emulsification
pancreatic lipase
•End product of lipid digestion
glycerol
fatty acids
cholesterol
Micronutrients
A vitamin is an organic compound that
cannot be manufactured by the body and is
needed in small quantities to catalyze
metabolic processes.
Classification:
Water soluble- C, B- complex,
pantothenic acid, biotin
Fat soluble- Vit. ADEK
Functions of
vitamins
Release energy. Several B vitamins help release energy
from food.
Produce energy. Thiamin, riboflavin, niacin, pantothenic
acid, and biotin engage in energy production.
Build proteins and cells. ...
Make collagen.
Minerals substance that occurs naturally in rocks and in the
ground, and as free ions. Important in:
composition of body fluids
healthy nerve function
Cardiovascular functioning and muscle tone
Categories:
Macrominerals- require daily in amounts over 100 mg.
(calcium, phosphorus, sodium, potassium, magnesium, chloride, and sulfur)
Microminerals- require daily in amounts less than 100 mg.
(iron, zinc, manganese, iodine, fluoride, copper, cobalt, chromium, and selenium)
ENERGY BALANCE
Energy Balance
-the relationship between the
energy derived from food and
the energy used by the body.
Intake must equal output
Energy Intake
The amount of energy released
when your body breaks down
food.
A calorie (c, cal, kcal) is a unit of
heat energy.
small
large
Carbohydrates- 4 Cal./gram
Protein- 4 Cal./gram
Fat- 9 Calories/gram
Alcohol- 7 Cal./gram
Energy Output
Metabolism- processes by Resting energy expenditure
which food is converted into (REE)- amount of energy
the energy and products required to maintain basic
needed to sustain life. body functions; or maintain
life. Healthy persons have
Basal metabolic rate the following REE.
(BMR)the rate at which the
Men- 1 cal./Kg./hr.
body metabolizes food to
Women 0.9 cal./Kg/hr.
maintain energy of a person
who is awake and at rest. Activity of the individual
BMR is expressed in terms of
body heat
BODY WEIGHT AND BODY MASS
STANDARDS
BODY MASS INDEX
BMI = Weight in kilograms
(Height in meters)2
60 kg./1.5
60/2.25
26.6
Classification of Overweight and Obesity by BMI,
Waist Circumference, and Associated Disease
Risks
FACTORS AFFECTING
NUTRITION
Gender
Development Men need greater
Infancy and calories and protein
adolescence- increased Women need more
needs for nutrients. iron than men
Elders- need fewer Lactation need
calories and dietary more calories and
changes fluid
Ethnicity and Culture
Ethnicity often determines
food preferences.
Traditional foods (e.g., rice
for Asians, pasta for
Italians) Personal Preferences
Religious Practices
Beliefs about Food Lifestyle
Medications and
Beliefs from TV
Therapy
Food fad
Health
Alcohol Consumption
Psychologic Factors
STANDARDS FOR A HEALTHY
DIET(guide in making daily food
choices)
The Food Guide Pyramid
ALTERED NUTRITION
Malnutrition-a lack of healthy foods in the diet, or an excessive
intake of unhealthy foods, leading to physical harm.
Overnutrition refers to a caloric intake in excess of daily energy
requirements
Undernutrition refers to an intake of nutrients insufficient to
meet daily energy requirements.
Protein-calorie malnutrition (PCM)- long-term deficiencies in
caloric intake
Calculating Percent
of Usual Body Weight
0/0 usual body weight Mild malnutrition 85-90%
Current weight x 100 Moderate malnutrition 75-84%
Usual weight Severe malnutrition Less than 74%
52 kg/60 x 100= 86.6%
Calculating Percent of
Weight Loss
Assisting with
Special Diets
Alterations in diet are needed due to the ff
reasons:
A. treat a disease process (DM)
Aspects in diet modified
B. Preparation for examination or surgery
Texture
C. To increase or decrease weight
kilocalories(Kcal)
D. To restore nutritional deficits
specific nutrients
E. To allow organ to rest and promote
Seasonings or consistency
healing
Provides fluid and carbohydrate (sugar) but
does not supply adequate protein, fat,
vitamins, minerals, or calories.
A short-term diet (24-36 hours) provided for
clients after surgeries (GIT) or in the acute
stages of infection.
Objectives of this diet:
to relieve thirst
prevent dehydration
minimize GIT stimulation
CLEAR LIQUID
DIET
Contains only liquids or foods that turn to
liquid at body temperature and not
recommended for long-term use because
it is low in iron, protein, and calories.
Prescribe to clients who have
GI disturbances
unable to tolerate solid or semisolid foods.
FULL LIQUID
DIET
A diet that is easily chewed and
digested. Indicated to clients
who have difficulty chewing and
swallowing.
It is a low-residue (low-fiber) diet
containing very few uncooked
foods
SOFT DIET
ENTERAL ACCESS
DEVICES
Indications:
At risk for aspiration
Decreased level of consciousness
Poor cough or gag reflexes
To prevent gastric
distention after
surgery
To remove stomach
contents (lavage)
Nasogastric tube (NGT) For feeding (gavage)
Gastrostomy and jejunostomy
Parenteral
Nutrition
Total Parenteral nutrition TPN/
hyperalimentation
Used when the GIT is nonfunctional
because of an interruption in its
continuity or because its absorptive
capacity is impaired.
Composition:
10% to 50% dextrose in water
amino acids and special additives such
as vitamins minerals, and trace
elements (cobalt, zinc, manganese)
THANK
YOU
