BASIC CONCEPTS AND TOOLS IN NUTRITION Why to study Nutrition? Recognize role of nutrition in preventing disease or illnesses.

. For adopting food patterns of individuals to their nutritional needs within the framework of their cultural, economic & psychological situation & style. To understand the needs in specified disease states to modify nutritional factors for therapeutic purpose. Nurses Responsibility Patients nutritional status is closely aligned in the overall level of health. Numerous factors and conditions have the potential to impair patients nutriture. The dietician usually performs the nutritional assessment but the nurse has to understand the components of the assessment & their interpretation to incorporate this information into the Nursing Care Plan (NCP) Knowledge Required for A Nurse Principles of Medical Asepsis Principles of Enteral Nutrition Principles of Fluid and Electrolytes Anatomy and Physiology Principles of Growth and Development Definition of Terms Nutrition Study of foods and its relation to health. Study of foods in relation to health of an individual, community or society and the process through which food is used to sustain life and growth. The combination of processes by which the living organism receives & utilizes materials or substances needed for the maintenance of its functions & for growth & renewal of its components. Nutrition the Science of food, the nutrients & other substances therein, their action, interaction, and balance in relation to health and disease, and the processes by which an organism ingests, digests, absorbs, transports, utilizes and excretes food substances. Food Any substance, organic or inorganic, which when ingested or eaten nourishes the body by building and repairing tissues, supplying heat and energy, and regulating bodily processes. (FDA) foods include the articles used as drink or food, and the articles used for the component of such. Characteristics of a Good Food 1. It is nourishing or nutritious. 2. It has satiety value. 3. It is prepared under a sanitary condition, aesthetically and scientific. 4. It is free from toxic agents or does not contain substances deemed deleterious to health. 5. Its palatability factor satisfies the consumer. 6. It offers variety and planned within the socio-economic context. Nutrient - is a chemical component needed by the body for one or more of the following functions; to provide energy, build and repair tissues and to regulate the life processes. - SUBSTANCES (CHO, CHON, Fat, Vitamins, minerals and water) obtained from foods. 6 major nutrients Total of 70 nutrients Dietary essentials- should be supplied from foods as body does not synthesize it. NUTRIENT CLASSIFICATION According to Function: a. Body-building growth and development b. Furnish Energy

c. Regulate body processes According to Chemical Nature a. Organic- CHON, Lipids, CHO, Vitamin b. Inorganic- water & minerals According to Essentiality a. Essential significant to body functioning b. Non-Essential According to Concentration a. Macronutrients --> above 50 parts million or .005 % of body wt b. Micronutrients Nutrient Percentage of Human Body Nutrients Water Protein Fat Minerals Carbohydrates Man 60 - 62 17 14 6 1 Woman 54 15 25 5 1

Nutrient Density Is the relative measure of nutrients in a food in proportion to its caloric content? Nutritious foods means that the food contains more nutrients than calories or it is a food that has a high nutrient density. Some nutritionist advocate the use of INQ or index of Nutrient quality INQ = Percent RDA of nutrient Percent Energy Requirement Nutrient density & INQ is newly developed tool for nutrient analysis as well as for nutritional education.

DIETETICS The practical application of nutrition, including the assessment of nutritional status, recommendation of appropriate diets, nutrition education & the planning & serving of meals. DIET THERAPY Is the application of nutrition care process in clinical setting to manage nutrition- related disease such as diabetes mellitus, cancer, renal disease, liver failures and others. ENZYMES Are organic catalysts that are protein in nature & are produced by living cells. A catalyst hastens chemical reaction without itself undergoing change. Biocatalyst like enzymes are responsible for most chemical reactions in the body. Ex: ptyalin converts starch ->dextrin panc. Amylase converts dextrins ->maltose int. Amylase converts maltose ->glucose Enzyme system is composed of a protein part called apo enzyme and a co factor, which is called activator or coenzyme. Certain vitamins and minerals act as coenzyme in metabolic reactions. Recognized by the ending ase. Ex: maltase, lipase, transaminase.

HORMONES organic substances produced by special cells of the body which are discharged into the blood to be circulated and brought to specific organs or tissues that are remote from the source or point of manufacture. regulates body processes which are highly specific produced by endocrine or ductless glands may be proteins in nature or related to lipids Ex: Insulin, Thyroxin, Adrenaline, Progesterone ABSORPTION Passage of digested nutrients through the wall of the stomach or small intestine into the blood or lymph system. DIGESTION Breakdown of carbohydrates, fats & proteins into monosaccharide, fatty acids and amino acids. METABOLISM Ongoing chemical processes, within the body that converts digested nutrients into energy for the functioning of body cells. NUTRITIONAL STATUS (NUTRITURE) is the condition of the body resulting from the utilization of essential nutrients may be poor, fair or good nutriture Optimum or good nutrition - means that the body has adequate supply of essential nutrients that are efficiently utilized such that growth and good health are maintained at highest possible level. Malnutrition - opposite of good nutrition - condition of the body resulting from lack of one or more essential nutrients (nutritional deficiency). Malnutrition Condition of the body resulting from lack of one or more essential nutrients (nutritional deficiency) or due to excessive nutrient supply to the point of creating toxic or harmful effects (over nutrition & hypervitaminosis). Over nourished Under nourished CAUSES OF MALNUTRITION Primary Factors Refers to faulty Diet, intake is lacking in Q & Q. poverty , ignorance, poor food habits, limited food supply, low food production. Etc. Secondary Factors All conditions within the body that reduce the ultimate supply of nutrients to the cells after the food goes beyond the mouth. (Digestion) digestion problem, lack of appetite, poor teeth, lack of digestive enzymes. Ex. Lactose intolerance (Absorption) Diarrhea, malabsorption syndrome, intestinal surgery, laxatives, parasitism. (Metabolism and Utilization) liver problems, malignancy, drugs, alcoholism, toxins, DMs (Increased Excretion) polyuria, excessive perspiration, drugs Levels of nutrients considered normal for a person could be insufficient under a physiological or pathological condition may lead to nutritional deficiency, therefore increased intake or adjust intake is important. For Example : Pregnancy, Lactation, High Fever, hyperthyroidism, convalescence from illness or surgery General Methods to Evaluate Nutriture (Nutritional Status) A. Physical or Instrumental Methods (Anthropometry) B. Biochemical Tests (Laboratory) C. Clinical/ Medical history D. Dietary Surveys E. Food recall

F. G. H. I. J.

Food record Food Inventory Dietary History (recall, records) SOAPIE Nutritional Process

Basic Concepts & Principles of Nutrition 1. Adequate nutrition is essential to good health. - normal weight, height & body frame for age, firm, strong muscles, clear, pinkish skin, healthy, glossy hair. - good appetite & digestion, ability to concentrate mental alertness emotional stability vitality & vigor, endurance to stress efficient work performance resistance to infection & wholesome personality. 2. The nutrients in our body are in dynamic equilibrium. They must be in metabolic balance; a disturbance in one will affect the others. 3. Dietary intake & nutrient need should be individualized. Variations occur because of: - age, physical activity, body size, state of health Physiologic stress like growth pregnancy & lactation pathological disorders, convalescence, surgery, etc 4. Human requirements for nutrients are known for some & have to be determined as yet for others. Studies are needed to refine measurement techniques, to determine levels of nutrient needs, to assess nutriture & to study the essentiality of nutrient for man. 5. An adequate diet is the foundation of good nutrition & it should consist of a wide variety of foods. - Foods are best sources of nutrients. Synthetic forms like pills & purified diets are reserved for research purposes & therapeutic use. 6. The physiological functions of foods are attributed to the roles of the nutrients. In addition to its nutritional importance, food has more meanings: Psychological, emotional, social, cultural, aesthetic, etc. 7. Malnutrition is brought about by faulty diet & or conditioning factors as heredity, infections, ingestion of certain drugs & parasitism. 8. Nutrition education, abundant food supply, & use of various resources are needed to improve nutritional status of a population. 9. The study of nutrition are interrelated with allied arts & sciences: food science & technology, nursing & behavioral fields, behavioral sciences, chemistry, biology, etc. 10. Nutrition education is multidisciplinary process & forms a bridge between the educator & the consumer in the transport of nutritional principles & application. . Functions of Nutrition in Relation to Health A. Meets requirement for growth & Development B. Prevents specific nutritional deficiency C. Increases resistance to Infections D. Reduces mortality Factors Influencing Food Habits & Selection of Food Stuff 1. Superstitious Beliefs, Food Taboos, and Folklore 2. Religious Beliefs 3. Geography 4. Income 5. Social Value of Food

Lavoisier Father of Nutrition because of his respiration and oxidation studies. Chemical studies were conducted which lead to discovery of O2, CO2, H, N. Later studies done on different substances needed by the body = CHO,CHON, FATS, Mineral ash. Discoveries of Vitamins, isolation, synthesis, & deficiency diseases.

E. Basic Tools in Nutrition A. Food Group B. Dietary standards Dietary requirement Dietary allowance C. Food Composition table D. Food Exchange list E. Computers F. Nutrient Density G. Nutritional Labeling Fats and Waters Linolenic Acid Primary Omega 3 family, found in oils like canola, walnut, wheat germ, and soy bean, nuts and seeds like butternutts, walnuts and soy bean kernels. TRANS FATTY ACIDS Not manufactured in the body and must be supplied in the diet. Trans fatty acids are found in fried foods, commercial baked goods (donuts, cookies, crackers), processed foods, and margarines.

Energy Energy derived from the metabolism of fats, carbohydrates and protein provides the fuel that supports the maintenance of the body functions and provides for activity and growth.