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

substances to form

solutions).

Transporter (carries

nutrients, wastes, etc.

throughout the body).

Regulator of body

temperature.

Lubricant (aids in

providing smooth

movement for joints).

Component of all cells.

Hydrolysis (breaks apart

substances, especially in

metabolism).

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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.23

Sources of Fats

Animal (lard, butter, milk, cream, egg

yolks, and fat in meat, poultry ,

and fish).

Plant (oils from corn, safflower, peanut

palm , etc., as well as nuts , سوداني

and avocado).24

Safflower العصفر نبات

  ومدرة ملينة مادة  للبوللعصفر وكان.  شاي يعطى  العصفر في  لألطفال والكبار والحصبةالحمى  الجلدي . والطفح وتتناول. الدمامل لعالج الدقيق من عجينته وتوضع

  مع خليط أو كسفوف الزهور الزيتون ومشاكل  زيت والجلطات التاجي الشريان لعالج  ونزول الشهرية  واليرقان الطمثالعادة وآالم   البطن بعد  الكدمات. الوالدة ويعالج

 الجلدوآالم  وآالم  والجروح والتهابه  المفاصل . تجلط  ويقلل وتيبسها من. الدم يستخرج . إلنتاج العصفر بذور تستخدم كذلك التجميل مواد إنتاج في تستعمل صبغات العصفر

الحاضر الوقت في .الزيت25

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.27

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.29

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).30

Classification of aminocides Essential Phenylalanine 47 Valine 32 Threonine 27 Tryptophan 7 Methionine Leucine 55 Isoleucine 25 Lysine 51 Histidine 18

/ جرام مليجرام يعني الرقم بروتين

Nonessential

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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.32

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 (fat-

soluble 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.37

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.44

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

Milk, Yogurt & CheeseMeat, poultry, fish, dry beans,

eggs & nuts 2-3 servings

Vegetables & Fruits(2-5 servings)

Bread, cereal, rice & pasta(6-11 servings)

Fats, oils & sweetsUse sparingly

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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 systems of the body, including the muscles,

heart, nerves, and digestive system, anemia. Secondary Nutritional Disease: complication

of another disease or condition.

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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.56

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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