Nutrition

Overview Of Nutrition
• Eating is a basic need
• It is the mechanism by which nutrients are
obtained
• Optimal nutritional status provides :
• 1-Sufficient energy for daily activity
• 2-Maintainence and replacement of body cells
and tissues
• 3-Restoration of health following illness or
injury

• Chronic , inadequate nutrition lead to

MALNUTRITION

• Inadequate nutritional intake include the

following:
• 1-Older adults who are socially isolated or
living on fixed incomes
• 2-Homeless people
• 3-Poor income
• 4-Pregnant teenagers
• 5-Alccoholism
• 6-Disoreders such as: Anorexia nervosa and
Bulimia nervosa
 Human Nutritional Needs
• All human have basic nutritional needs ,
through scientific study , researchers have
determined standards for recommended daily
amounts of the following:
• 1-Calories that provide the body with energy
• 2-Proteins , Carbohydrates and fats that
supply calories and are substances needed for
growth and repair of body structures
• 3-Vitamins and Minerals that are not supply
calories but are essential for regulating and
maintaining physiologic processes necessary
for health
• 4-Water which is necessary for life
 These nutritional Needs are Influenced by
and require Adjustment
• Adjustment according to the following:
• 1-age
• 2-Weght & Height
• 3-Growth periods
• 4-Activity
• 5-Health Status
 Calories
• Source of energy
• Calories (cal) the amount of heat that raises
the temperature
• Kilocalories (Kcal) the energy that equivalent
of food
• Metabolized of proteins , carbohydrate and fat
they produced energy
• Number of calories a person needs depends
on age , body size , physical condition and
physical activity
• On average healthy adult women require 1600
to 2400 cal/day and adult men 2000 to 3000
cal/day
• Consuming 2000cal of chocolate is not healthy
• Should contain variety of protein , fats, vit…
 Proteins
• Is a component of every living cell
• Nutrient composed of Amino-Acid composed
of nitrogen , carbon , hydrogen and oxygen
• Amino-acids are responsible for building and
repairing cells
• There are 21 amino-acids
• 9 referred to as : Essential Amino-Acid
• Essential amino – acid which are protein
components that must be obtained from food
because the body cannot synthesize them
• Nonessential amino-acid are protein
components manufactured within the body ,
nonessential refers to the fact that these
amino-acid are not dependent on dietary
intake , not that they are unnecessary for
health
• Uses of proteins primarily is to built , maintain
and repair tissues
• Food in animal , plant , milk , meat , fish ,
poultry , eggs , soy , legumes , nuts…
• Complete Proteins found in animal there are
adequate amount and proportions of essential
amino acid
• Incomplete proteins source in plant which
there is insufficient quantity of one or more
amino acid

• Protein complementation is a combination of

plant and animals
 Carbohydrate
• Are nutrients that contain molecules of carbon
hydrogen and oxygen , found in plant
• Classification according to the number of
SUGAR or Saccharide so carbohydrate divide
into:
• Monosaccharide
• Disarrcharides
• Polysaccharides (Starches)
• Carbohydrate provide energy and calorie , in
addition carbohydrates may contains FIBER
• Cellulose is a type of fiber found in the stems ,
skins and leaves of fruits and vegetables ,
these promote bowel elimination
• Found in cereals , grains , rice , wheat , corn ,
fruits , vegetable and sweet
 Fats
• Nutrients that contain molecules composed of
glycerol and fatty acids called glycerides , this
known as LIPIDS
• Fats referred to as
• Monoglycerides
• Diglycerides
• Or Triglycerides
fats are more concentrated in energy than
carbohydrate and fats
In spite that fats has a high calories , they should
not be eliminated from diet
Fats provide energy , necessary for chemical
reactions in the body , absorption of some
vitamins
Provide favor or taste to the food and we feel
satisfied (discuss the source of fats)
 Role of Cholesterol
• Cholesterol is transported through the blood in
molecules of LIPOPROTEINS which is
combination of fat and protein
• Lipoproteins vary in their proportions of protein
to cholesterol , the more protein a molecule
contains the higher is its density
• High-density lipoprotein(HDL) is referred as
Good Cholesterol because cholesterol is
delivered to the liver for removal
• Low-density lipoprotein is called Bad
Cholesterol because cholesterol is deposited
within arteries wall which is the result of
cardiovascular disease (LDL)
• So big risk for cardiac disease and vascular
diseases
 Types of Fats
• Saturated fats ; are lipids , it is solid found in
red meats , cholesterol only present in foods
of animal origin but the body also synthesize
cholesterol
• Unsaturated fats ; missing hydrogen healthier
found in fish , poultry , corn , olive…
 Minerals

• Help regulate many of the body’s chemical

processes such as blood clotting and
conduction of nerve impulses
• (see table pg 287)
 Vitamins
• Are chemical substance necessary in minute
amounts for normal growth , health
maintenance and body functioning
• Water-soluble vitamins such as B complex
and C require for daily replacement of fluid
• Fat-soluble vitamins A, D , E , K vitamins
stored in the body as reserves for future needs
 MyPlate
• Before we used Food Pyramid , then My Pyramid
but since 2011 it replaced by MyPlate
• Five food group categories promote healthy
nutrition
• See page289
• Nutritional Labeling : identify the amounts of
each nutrient per serving which identified in
household measurement , daily value DV for
example fat , cholesterol…
 Nutritional patterns & Practices
• The influential factors for nutritional pattern
book page 291
• Vegetarianism: restricted consumption of
animal food may be for personal treasons or
religious practices
• Vegetarian ; has lower tendency for colon rectal
cancer and obesity
• Nutrition Assessment :obtain subjective and
objective data page 292
 Physical Assessment
• In addition to the objective data of BMI , Body
mass index , the nurse assess the following in
the client:
• General appearance
• Integrity of the mouth and teeth
• Ability to chew , swallow and gag reflex
• Characteristic of skin and hair joint flexibility and
hand strength , attention and concentration
 Management of problems Interfering with
Nutrition
• After assessment we formulate nursing
diagnosis concerning the nutrition according
to the NANADA see page 295
• Some problems or disorders concerning the
nutrition :
• 1-Obesity in which BMI exceeds more and
person need for healthy weight-reduction
measures
• 2-Emaciation: progressive or prolonged weight
loss may be due to malnutrition , need
adjustment to gain weight
• 3-Anorexia: loss of appetite may be due to
illness , altered taste and smell oral problems
tension or depression
• Explain about anorexia nervosa
• 4-Nausea : usually precede vomiting
• Nausea may associated with feeling faint or
weak , dizzy , perspiration , skin pallor , rapid
pulse , headache
• 5-Vomiting: loss of stomach contents through
the mouth ,
• Types of Vomiting:
• 1-Emesis or vomitus the substance that is
vomited is readily visible
• 2-Retching is the act of vomiting without
producing vomitus
• 3-Regurgitation bringing stomach contents to the
throat and mouth without effort of vomiting
• 4-Projectile vomiting that occurs with great force
associated with disease condition such as
increase pressure in the brain or GI problem
• 6-Stomach Gas , result from swallowing air
• Eructation ; or belching is a discharge of gas
from the stomach through the mouth
• Flatus : gas formed in the intestine and
released from the rectum
 Management of client Nutrition
• Common Hospital Diets :
• Regular or general or normal diet
• Light or convalescent omit fatty or fried ..
• Soft , sometimes we mix light with soft
• Full liquid
• Clear liquid
• Assist in providing Meal trays special to those
client how have Dysphasia difficulty in
swallowing , impaired vision , dementia or
other health problem that inhibit the client to
eat only may be he/she needs assistance or
complete depend on the nurse
• See book page 301