Clinical nutrition
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Clinical nutrition

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Dr.Ehab Aboueladab

Dr.Ehab Aboueladab

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Clinical nutrition Presentation Transcript

  • 1. An Overview of Nutrition Clinical Nutrition
  • 2. Food ChoicesThe NutrientsNutrients in Foods and in theBody The Energy-YieldingNutrients:Carbohydrate, Fat, and ProteinThe VitaminsThe MineralsWater
  • 3. Nutrition Has played a significant role in your life. it will continue to affect you in major ways, depending on the foods you select.
  • 4. Food Choices  Personal Preference  Habit  Ethnic Heritage or Tradition  Social Interactions  Availability, Convenience, and Economy Positive and Negative Associations  Emotional Comfort  Values  Body Weight and Image  Nutrition and Health Benefits
  • 5.  A person selects foods for a variety of reasons. Whatever those reasons may be,food choices influence health. Individual food selections neither make nor break a diet’s healthfulness, but the balance of foods selected over time can make an important difference to health. For this reason, people are wise to think “nutrition” when making their food choices.
  • 6. Nutrients in Foods and in the Body Composition of Foods Composition of the Body Chemical Composition of Nutrients Essential Nutrients
  • 7. The Energy-Yielding Nutrients:Carbohydrate, Fat, and ProteinEnergy Measured in kCaloriesThe energy released fromcarbohydrates, fats, and proteins can bemeasured in calories—tiny units ofenergy so small that a single appleprovides tens of thousands of them. Toease calculations, energy is expressedin 1000-calorie metric units known askilocalories
  • 8. Elements in the Six Classes of Nutrients
  • 9. Energy from FoodsThe amount of energy a food providesdepends on how much carbohydrate,fat, and protein it contains.