NUR 100 Sherpath Week #

Ch. 45 Nutrition Overview Lec DATE

Nutrition and Nutrients

Nutrition - body’s intake and use of adequate amounts of necessary nutrients for tissue growth and energy production.
Nutrients - necessary substances obtained from ingested food that :
 supply the body with energy
 build and maintain bones, muscles, and skin;
 aid in the normal growth and function of each body system.

Nutritional balance has a significant impact on the normal growth, development, function, and maintenance of the
body. improper nutrition may result in the onset of specific diseases of the endocrine, cardiovascular, gastrointestinal,
and musculoskeletal systems, such as:
 Type 2 diabetes  Osteoporosis
 Atherosclerosis  Some cancers
 Diverticulosis

Patients and families provided with dietary information and are educated about nutritional needs = people can achieve
better health.

To improve public health, health care professionals need to encourage the consumption of nutrient-rich foods to get the
most benefit from calories ingested, resulting in better nutritional intake and fewer calories consumed.

A valuable resource for nutrition education is Healthy People 2020, published by the U.S. Department of Health and
Human Services (2014). Healthy People 2020 focuses on promoting healthy lifestyles and decreasing the health
variances across all cultures, races, ethnic, and socioeconomic groups.

Metabolism

Metabolism - process of chemically changing nutrients, such as fats and proteins, into end products that are used to
meet the energy needs of the body, or stored for future use.

All body processes depend on metabolism. Examples include:

 Repair and replacement of cells  Functioning of the brain to maintain pulse and respirations
 Elimination of waste through the  Muscle function to facilitate body movements
kidneys

The basal metabolic rate (BMR) - calculation of the minimum amount of energy necessary to keep the body functioning.
Even during rest or sleep, the body requires a certain amount of calories to support critical processes, such as cardiac
function and breathing. The BMR varies, depending on an individual’s physical and genetic makeup.

two major biochemical processes: anabolism and catabolism.

Anabolism: Constructive Process
the use of energy to change simple materials into
complex body substances and tissue.
(begins w energy)
Example: construction of muscle mass or the
mineralization of bone.
Catabolism: Destructive Process
the breaking down of substances from complex to simple,
resulting in a release of energy.
(ends w energy)
Example - the breaking down of proteins into amino
acids. (glucose is created for use by the body as fuel.??)

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NUR 100 Sherpath Week #
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 contributes to optimal functioning of many body systems.

 daily intake of 25-30 grams of fiber recommended for older children, adolescents, and adults
 promotes bowel regularity Soluble fiber Insoluble fiber
 supports cardiovascular health,  mixes with water to  does not mix with water
 enhances immune system function form a gel-like  allows formation of bulk, resulting
 stabilizes blood glucose levels. substance, in :
 results in slower o accelerated passage of end
Lack of fiber can lead to GI related digestion. products of food through
conditions: intestines
 Constipation  Diverticulosis. o slowing of starch absorption.
 Hemorrhoid
s

Food sources of fiber include:

 Whole grains  Cereals  Legumes
 Wheat bran  Fresh fruits and vegetables

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Ch. 45 Nutrition Overview Lec DATE

Fats important macronutrient. Total fat intake, as recommended by the AHA (2012a), 25% to 35% of caloric
intake daily. Ideally, less than 7% from saturated fat.
Composed of: Functions
 one (monoglyceride)  involved in energy production and
 three (triglyceride) fatty acids, storage,
 consist of chains primarily made up of C and H atoms.  support and insulation of major organs
 Lipid refers to any fat found within the body, i.e. true fats and oils, and nerve fibers, vitamin absorption,
i.e. fatty acids, cholesterol, and phospholipids.  transporting fat-soluble vitamins A, D, E,
 Triglycerides are the most abundant lipids in food. and K.
 Fats yield 9 kilocalories per gram when metabolized within the  has a role in the development of the cell
body. membrane structure.
Types and Sources
Saturated fatty Monounsaturated fatty Polyunsaturated fatty acids Trans fatty acids are
acids contain as many acids have only one double have multiple pairs of composed of partially-
hydrogen atoms as the bond between carbon double carbon bonds. hydrogenated fatty acids.
carbon atoms can bond atoms.  Corn, safflower,  Fried foods
with, and no double carbon  Canola, olive, and sesame, soybean, and  Shortening,
bonds. peanut oils sunflower seed oils pastries, crackers, and
 Beef, lamb, and  Sesame seeds,  Fish, such as halibut, baked goods
other meats avocados, and cashews herring, mackerel,  Shelf-stable
 Shortening, salmon, sardines, fresh processed foods
pastries, and crackers tuna, trout, and
 Fried foods whitefish
 Cheese and ice
cream Typically, patients are encouraged to increase intake of monounsaturated fats, while
 Processed foods decreasing intake of polyunsaturated and saturated fats, and avoiding all trans fats.

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Essential Fatty Acids
 Omega-3 (linolenic acid) and omega-6 (linoleic acid)
 unsaturated “essential” fatty acids
 Must be included in the diet; body cannot synthesize
them
 Necessary for functions i.e:
 blood clotting
 normal brain and nervous system functioning
adequate omega-3 and omega-6 fatty acids in the diet may:
 Help prevent atherosclerosis
 Lower triglyceride levels
 Improve learning ability in children
 Enhance immune function
 Relieve arthritis symptoms
 Reduce risk of sudden cardiac death
 Omega-3 sources: fatty fish, various nuts, seeds,
flaxseed oil
 Omega-6 sources: various seeds, nuts, vegetable oils
Cholesterol
 waxy, fatlike substance that is found in all
cells of the body.
 fundamental component of cell
membranes.
 necessary for the production of some
hormones, such as adrenaline, estrogen,
testosterone, and cortisone.
 also aids in digestion as a component of
bile salts.
 75% of produced by the liver and intestines
 25% is obtained from dietary intake (AHA
2012a).

Proteins
 must be consumed in food every day,  If the production of fat or carbohydrates is deficient,
 human body does not produce or store excess amino protein assumes the role of providing energy
acids for later use.   demand on protein stores can lead to a deficiency of
 Excess protein is removed and excreted by the protein in the body.
kidneys.  USDA 2014 recommend that the daily allowance of
protein be 0.8 g/kg of ideal body weight
 15% of the total energy intake.
 large, complex involved in:
molecules consisting of  muscle development and repair  muscle movement
organic compounds  oxygen transport (hemoglobin)  nerve conduction
called amino acids  blood clotting (prothrombin)  digestion
(“building blocks” of  production of hair and nails  defense against bacteria and
proteins). viruses
 Proteins supply 4 Complete proteins contain Incomplete proteins lack The combination of two or
kilocalories of energy all essential amino acids. one or more essential more plant proteins =
per gram when eg: amino acids. complete protein
metabolized.  Milk eg: eg:
 Eggs  Beans and peas  Pasta and broccoli
 Fish, meat, and  Nuts and seeds  Rice and beans
poultry  Fruits and  Peanut butter and
 Soybeans vegetables whole wheat bread
 Bread and wheat
products

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Water considered a macronutrient The Food and Nutrition Board of the IOM recommends that healthy
essential for proper functioning, adult men drink approx 3.7 liters a day of water and healthy adult
assisting the body with metabolism. women drink 2.7 liters a day (IOM, 2013).
 component of ICF and 1. helps control body Thirst =indication that the Excessive water intake or
ECF w/in the body. temperature body needs water. failure to excrete adequate
 2/3 of the body’s fluids 2. maintain acid-base amounts of urine → water
inside cells balance regulating fluid Dehydration/ intoxication.
 1/3: blood components and electrolytes hypernatremia (↑Na in
+ interstitial fluid bet 3. transporting nutrient blood) from: Excessive amounts of fluid
cells & w/in specific and waste products  Failure to meet the intake ↓sodium in the
structures. from the kidneys. body's hydration body → hyponatremia.
 approximately 60% of needs
body weight.  loss of a Fluid intake needs to be
disproportionate monitored closely in pts.
Continued water loss w/o replacement, ↓ blood volume.
Results in: amount of H2O i.e.:  w/ fluid overload,
 ↓ oxygen ↓nutrients to body cells,  excessive sweating,  congestive heart failure
 ↑ CO2 + wastes (cannot be efficiently removed. diarrhea, or vomiting  renal disease
 Every organ of the body is affected, i.e. brain +
Physical Sx:  limited fluid intake
CNS
 headaches is recommended.
 loss of concentration.

Micronutrients: Vitamins

Micronutrients: Vitamins
Fat-soluble and water-soluble vitamins are regarded as indispensable in proper dietary intake.

Vitamin A  helps increase resistance to infection  Milk

 promote night vision  Egg yolks
 develop and maintain normal function of epithelial tissue  Liver
 aid in developing normal bones and teeth.  Dark green leafy vegetables
 Yellow and orange
vegetables and fruits
Vitamin D synthesized in the skin when it is exposed to sunlight.  Dairy products
not found in most foods; works in conjunction with minerals,  Eggs
such as Ca and P to develop and strengthen bones.  Fortified food products
Exposure to direct sunlight for 15 min several times a week will  Liver
promote the manufacture and storage of vitamin D.  Fatty fish

Vitamin E Vitamin E is an antioxidant that protects cells from injury  Nuts and seeds
from free radicals, the accumulation of which can lead to the  Soybean, corn, canola, and
development of health conditions, such as cancer, heart disease, other vegetable oils
and various inflammatory conditions. Therefore, vitamin E helps
maintain a healthy immune system. Some good dietary sources
are:
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Vitamin K Vitamin K is synthesized in the body by bacteria that are found in  Dark green leafy vegetables
the large intestine. It is essential for synthesizing the proteins  Brussels sprouts
that cause the blood to clot. The liver produces the protein  Cabbage
prothrombin that is dependent on vitamin K for this process.
Deficiency of vitamin K can result in bruising and bleeding. Some
good dietary sources are:

Vitamin C ascorbic acid.  Fresh yellow and orange

helps the body synthesize the protein collagen, which is fruits
important in connective tissue growth and maintenance, wound,  Papaya
wound healing, and repair and maintenance of cartilage, bones,  Kiwi
and teeth.  Broccoli
Vitamin C produces antibodies that fight bacteria and viruses to  Potatoes (sweet and white)
protect against infection. Some good dietary sources are:

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