| Is the sum of all the interactions between an organism and the food it consumes.
Is what a person eats and how the body uses it
Is the relative state of balance between nutrient intake and physiological requirements for growth and physical activity. | Nutrition |
| Are organic and inorganic substances found in foods that are required for body functioning.
Have three major functions | Nutrients |
| Adequate food intake consists of a balance of nutrients: | water, carbohydrates, proteins, fats, vitamins, and minerals |
| The three major functions of nutrients: | 1. Providing energy for body processes and movement
2. Providing structural material for body tissues
3. Regulating body processes |
| The body's most basic nutrient need is: | water |
| The energy-providing nutrients are: | carbohydrates, fats, and proteins |
| Macronutrients: | Carbohydrates
Fats
Proteins
Minerals
Vitamins
Water |
| Micronutrients: | vitamins and minerals that are required in small amounts |
| Body's major energy source | carbon |
| Carbon: what contain most carbo | Grains, legumes, potatoes, corn, fruits and vegetables |
| Carbon: Adult carbo intake: | 50-100 grams daily depending on the level of activity |
| Carbon: In a normal diet: What percent should be comprised of carbohydrates | 50-60 percent |
| Primary building block of all tissues and organs
Serves as an important function in cell structure and cell maintenance | proteins |
| Proteins: Adults require how much day of protein per day: | 0.8 g/kg per day of protein (10-20 percent of the caloric intake) |
| Are insoluble in water and soluble in alcohol, ether and chloroform.
Supplies essential fatty acids (linoleic and linolenic acid)
Promotes absorption of the fat-soluble vitamins (ADEK) | Fats |
| Serum cholesterol and lipids that attaches to proteins and transported throughout the body | Lipoproteins |
| Lipoproteins: A low lipid-to-protein ratio
lovers the serum cholesterol by transporting it from cell to the liver for metabolism and excretion | HDL |
| Lipoproteins: A high lipid-to-protein ration
Are produced in the gastrointestinal wall after eating and transport dietary cholesterol and triglycerides to the cells | LDL |
| Are inorganic compounds that play a major role in enzyme reactions associated with the metabolism of carbohydrate, protein and fat. | Vitamins |
| Vitamins are classified as: | Water soluble and fat soluble |
| Inorganic compounds found in nature | Minerals |
| Minerals: Are required in excess of 100mg per day
Calcium, chloride, magnesium, phosphorus, potassium, sodium and sulfur. | Major minerals |
| Aluminum bromide, chromium, cobalt, copper, fluorine, iron, iodine, magnesium, nickel, silicon, zinc, and other rare minerals | Trace elements |
| Helps regulate body temperature
Serves as solvents for vitamins, minerals, and other nutrients
Acts as a medium for chemical reactions
Serves as a lubricant
Transports nutrients to and wastes from the cells | Water |
| Vitamins: Include C and B-complex vitamins: B1 (Thiamine), B2 (riboflavin), B3 (Niacin or nicotnic acid), B6 Pyridoxine), B9 (folic acid), B12 (cobalamin), pantothenic acid, and biotin | Water-soluble vitamins |
| Vitamins: Include A, D, E, and K. The body can store these vitamins, although there is a limit to the amounts of vitamins E and K the body can store. | Fat-soluble vitamins |
| A comprehensive nutritional assessment involves a: | detailed history, focused anthropometry, and evaluation of laboratory values. |
| What can the history tell you about the nutritional status of your patient? | Biographical data
Current health status
Past health history
Family history
Review of systems
Psychosocial history |
| Comprehensive Nutritional History: record everything one ate and drank in the past 24 hours | 24-hour recall |
| Comprehensive nutritional history: Quantitative listing of all foods and fluids consumed within a designated time period, 3-5 days | Food intake records |
| Physical assessment: Approach: | inspection, palpation, auscultation |
| Physical assessment: Position: | sitting |
| Physical assessment: Tools: | scale, tape measure, triceps skinfold calipers, stethoscope, height and weight tables, growth charts |
| What physical assessment findings would signal a nutritional problem? | General survey
HEENT
Cardiovascular
Musculoskeletal
Integumentary
Respiratory
Gastrointestinal
Neurological |
| Anthropometry: 1-6 | 1. Body weight and body mass standards
2. Body mass index
3. Triceps skin fat folds
4. Midarm circumference
5. Midarm muscle circumference
6. Waist-to-hip ratio |
| Anthropometry: Maintaining a healthy or ideal body weight requires a balance between the expenditure of energy and the intake of nutrients
Generally, when energy requirements of an individual equate with the daily caloric intake, the body weight remains stable. | Body weight and body mass standards |
| Is the weight recommended for optimal health | Ideal body weight (IBW) |
| Rule of 5 for females: | 100 lb for 5 ft of height
+ 5 lb for each inch over 5 ft |
| Rule of 6 for Males: | 106 lb for 5 ft of height
+ 6 lb for each inch over 5 ft |
| Anthropometry: Is an indicator of changes in body fat stores and whether a person's weight is appropriate for height
May provide a useful estimate of malnutrition
Considered by many professionals be a more reliable indicator of a person's healthy weight | Body mass index |
| Anthropometry: 3 | Triceps skin fat folds |
| Anthropometry: 4 | Midarm circumference |
| Anthropometry: 5 | Midarm muscle circumference |
| Anthropometry: 6 | Waist-to-hip ratio |
| Factors affecting nutrition: People in rapid periods of growth | Development |
| Factors affecting nutrition: Infancy and adolecscence | increased needs for nutrients |
| Factors affecting nutrition: Older adults | need fewer calories and also need some dietary |
| Factors affecting nutrition: 2 | Sex |
| Factors affecting nutrition: Sex: Men | greater need for calories and proteins |
| Factors affecting nutrition: Sex: Women: | require more iron than men do |
| Factors affecting nutrition: Sex: Pregnant and lactating women | have increased caloric and fluid needs prior to menopause |
| Factors affecting nutrition: 3: Determines food preferences | Ethnicity and culture |
| Factors affecting nutrition: 4: can affect food choices | Beliefs about food |
| Factors affecting nutrition: 4: Beliefs about food: non-traditional; some are harmless, others are potentially dangerous | Food fad |
| Factors affecting nutrition: 5: People develop likes and dislikes based on associations with a typical food | Personal preferences |
| Factors affecting nutrition: 6: Affects diet
Example: Ramadan, Lent | Religious practices |
| Factors affecting nutrition: 7: E.g.- people who are always in a hurry probably buy convenience grocery items or eat restaurant meals | Lifestyle |
| Factors affecting nutrition: 8: People with limited income, may not be able to afford meat and fresh vegetables
People with higher incomes may purchase
More CHONs and fats and fewer complex CHO | Economics |
| Factors affecting nutrition: 9: Effects of drugs on nutrition vary
May alter appetite, disturb taste perception, or interfere with nutrient absorption or excretion. | Medications and Therapy |
| Factors affecting nutrition: 10: E.g. Missing teeth, ill-fitting dentures, or a sore mouth makes chewing food difficult
Dysphagia due to a painfully inflamed throat or a stricture of the esophagus can px a person from obtaining adequate nourishment | Health |
| Factors affecting nutrition: 11: Drinking it can lead to weight gain through adding calories to the regular diet plus the effect of it on fat metabolism
A small amount of it is converted directly to fat
Excessive of its use contributes to nutritional deficiencies | Alcohol consumption |
| Factors affecting nutrition: Food produces try to persuade people to change from the product they currently use to the brand of the produces | Advertising |
| Factors affecting nutrition: Although some people overeat when stressed, depressed, or lonely, others eat very little under the same conditions | Psychological factors |
| Altered nutrition: commonly defined as the lack of necessary or appropriate food substances | Malnutrition |
| Altered nutrition: Malnutrition: refers to a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue | Overnutrition |
| Altered nutrition: Malnutrition: Refers to an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food | Undernutrition |
| Altered nutrition: Seen in starving children of underdeveloped countries
Protein stores in the body are generally divided into two compartments: somatic and visceral | Protein-calorie malnutrition |
| Altered nutrition: Protein-calorie malnutrition:
1. Consists largely of skeletal muscle mass
2. assessed most commonly by conducting anthropometric measurements such as the mid-arm circumference (MAC) and the mid-arm muscle area (MAMA). | Somatic |
| Altered nutrition: Protein-calorie malnutrition: Includes plasma protein, hemoglobin, several clotting factors, hormones, and antibodies
1. Assessed by measuring serum protein levels such as albumin and transferring | Visceral |
| Nutritional deficiencies: Stage 1: | Nutritional deficiency |
| Nutritional deficiencies: occurs when the nutrient in question is not available for digestion, absorption and metabolism | malnutrition |
| Nutritional deficiencies: Malnutrition: results when a specific nutrient is lacking in the diet.
Iron-deficiency anemia in children and infacnts
Calcium deficiency like the osteoporosis | Primary malnutrition |
| Nutritional deficiencies: Malnutrition: Results from impaired bioavailability of nutrients to the body
Intake of nutrients may be adequate, but the physiological process prevent them from being digested, absorbed or metabolized | Secondary malnutrition |
| Nutritional deficiencies: Stage 2: When a nutritional deficiency occurs, the body mobilizes tissues to sustain metabolic process
Nutrient levels of the body will still remain within normal limits as long as there are tissue reserves that the body can depend on. However, if the intake deficiency persist, tissue reserves become depleted and blood levels of nutrients drop, causing biochemical abnormalities | Tissue reserves decrease |
| Nutritional deficiencies: Stage 3: Are changes in serum values that signal depletion of tissue reserves | Biochemical lesions |
| Nutritional deficiencies: Stage 4: Physical changes that result from an in adequate supply of one or more nutrients necessary for both tissue and maintenance | Clinical lesions |
| Clinical features of:
Severe wasting of muscle and s/c fats
Severe growth retardation
Child looks older than his age
No edema or hair changes
Alert but miserable
Hungry
Diarrhea and dehydration | Marasmus |
| Between 1-3 years old
Etiology:
-very low protein but with calories from CHO
-in places where starchy foods remain staple
-never exclusively dietary | Kwashiorkor |
