Topic : Nutrition and dietary pattern
Objective
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Introduction
Like a finely-tuned racing car, your body needs the right fuel (food) and regular maintenance (exercise, lifestyle and mental attitude) to achieve its true health potential. Nothing is more important than healthy eating
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Dietary patterns represent a broader picture of food and nutrient consumption, and may thus be more predictive of disease risk than individual foods or nutrients. Several studies have suggested that dietary patterns derived from factor or cluster analysis predict disease risk or mortality.
Nutrient
Nutrition
Optimum Nutrition
The term "Optimum Nutrition" can be defined as eating the right amounts of nutrients on a proper schedule to achieve the best performance and the longest possible lifetime in good health, assuming that external negative influences like accidents and infectious diseases can be avoided.
Diet
The sum of food consumed by an organism or group.
Six Classes of Nutrients
Carbohydrates
Carbohydrates are one of the main types of nutrients. They are the most important source of energy for the body. digestive system changes carbohydrates into glucose (blood sugar). It is derived from whole meal bread, whole grain cereals, baked beans, pasta potatoes, peas, other starchy vegetables and milk.
Proteins
Proteins a vital component of every living cell essential for the growth and repair of the body. Proteins are found in animal products like meat, fish, cheese, milk and eggs. Vegetable sources include soya-bean products, pulses and nuts.
Water
It is one of the most important of all substances we ingest. Water participates in chemical reactions in the body. Adequate water intake helps stabilize body temperature. Flushes the toxic waste products out of the system .
Lipids
lipids as rich energy molecules, Maintain structure of cells. These are fats and oils found in plants and animals. oils, butter, margarine, cream, meat, cheese, pastry, biscuits, nuts
Vitamins
Vitamins play imp role in chemical reactions in the cells of the body Most vitamins are not made in the cells so they must be ingested in the food we eat. Vitamins fall in 2 categories :Fat soluble(A,D,E,K), Water soluble (Vit B group and C)
Minerals�
Humans require about 2 dozen minerals, such as calcium, sodium ,iron and potassium, to carry out normal body functions. They are derived from the food we eat and beverages we drink.
Digestion Absorption of Carbohydrate
Digestion and Absorption of Carbohydrates
Carbohydrate digestion begins in the mouth by salivary amylase and completed in small intestine . when the polysaccharides are broken down into single sugars, or monosaccharide's, which can be absorbed by the body.
Digestion and absorptions of protein
Their digestion begins in stomach, Pepsinogen converted to pepsin, the active enzyme, by HCl. Continues in small intestine with pancreatic and intestinal enzymes (protease) . Amino acids absorbed into blood capillaries.
Digestion and Absorption of Fats
fats are mainly digested in the small intestine. The presence of fat in the small intestine produces hormones that stimulate the release of pancreatic lipase from the pancreas and bile from the liver which helps in the emulsification of fats for absorption fatty acids.
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Complete digestion of one molecule of fat a triglyceride results in 3 fatty acid molecules and one glycerol molecule.
General Functions of Nutrients in Foods
Factors Affecting Dietary pattern
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Manifestations of Altered Nutrition
Nutrition related disease
Marasmus
KHWASHAKORE
Nutritional consideration for infants
Experts recommend that from birth to at least age 1, an infant's diet consist of breast milk. Non-formula cow's milk is not recommended especially prior to 1 year of age.
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This is due to its ability to cause allergies, gastrointestinal tract bleeding, and because it lacks sufficient vitamins and essential fatty acids vital for infant development.
Nutritional consideration in pregnancy
Pregnancy is a special time in women life. Pregnant women diet should be include high levels of protein and fiber. As well, as include a lots of green vegetables because these are great sources of both dietary fiber and iron. Meat, eggs and dairy products are excellent protein sources.
(Ramakrishnan U, Grant)
Nutritional consideration in adolescent
Adolescence is the transition period between childhood and adulthood, a time of life that begins at puberty. During this time, physical changes affect the body's nutritional needs, while changes in one's lifestyle may affect eating habits and food choices.
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Nutritional health during adolescence is important for supporting the growing body and for preventing future health problems.��
Nursing diagnosis
Altered nutrition: less than body requirements
Related to:
decreased oral intake associated with:
anorexia resulting from decreased activity,
depression and social isolation, difficulty feeding
self as a result of impaired or limited physical
mobility
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Nutrition, Altered: More than Body Requirements
Related to…
Lack of knowledge of nutritional needs, food intake, and/or appropriate food preparation
Nursing care plan�
Imbalanced Nutrition Less Than Body Requirements related to loss of appetite�Goal: Showed good nutritional status.
Expected outcomes are:
Tolerance to dietary needs.
Retain lean body mass and body weight within normal limits . Laboratory values within normal limits.
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Intervention:
Create a meal plan with the patient, to put in a feeding schedule. Support family members to bring the patient's favorite food from home.
Large portions of food offered during the day when a high appetite. Make sure the diet meets the needs of the body as indicated. Make sure the patient's diet is liked or disliked.
Rational
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Health Education
Reference
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