1st year BSc Nursing Nutrition

1. Program: B.Sc Nursing, Second Year
BNSG-201 Nutrition & Biochemistry
Unit No.1. Introduction
Topic- : Elements of Nutrition
Lecture No. 6
Dr. Sudharani B Banappagoudar
Professor, SONS/OBG
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2. NUTRITION - UNIT I
INTRODUCTION
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3. Outline
• Introduction
• Elements of Nutrition
• Learning outcomes
• Exercise
• References
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4. INTRODUCTION
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What are Nutrients?
The foods we eat contain nutrients. Nutrients are substances required by the body to perform
its basic functions. Nutrients must be obtained from our diet, since the human body does not
synthesize or produce them. Nutrients have one or more of three basic functions: they
provide energy, contribute to body structure, and/or regulate chemical processes in the body.
These basic functions allow us to detect and respond to environmental surroundings, move,
excrete wastes, respire (breathe), grow, and reproduce. There are six classes of nutrients
required for the body to function and maintain overall health. These are carbohydrates,
lipids, proteins, water, vitamins, and minerals. Foods also contain non-nutrients that may be
harmful (such as natural toxins common in plant foods and additives like some dyes and
preservatives) or beneficial (such as antioxidants).

5. INTRODUCTION
Nutrition is
The provision of the materials necessary in the form of food to cells and organisms
to support life.
Healthy diet prevents or alleviates - common health problems.
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6. Objectives
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By the end of this chapter, you will be able to:
• Describe Elements of Nutrition

7. INTRODUCTION TO ELEMENTS
 Nutrition may be defined as the science of food and its relationship to health. It is concerned
primarily with the part played by nutrients in body growth, development and maintenance .
 The word nutrient or “food factor” is used for specific dietary constituents such as proteins,
vitamins and minerals. Dietetics is the practical application of the principles of nutrition; it
includes the planning of meals for the well and the sick. Good nutrition means “maintaining a
nutritional status that enables us to grow well and enjoy good health.”
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8. ELEMENTS OF NUTRITION: MACRO AND MICRO
Food is composed of a wide distribution of nutrients,
Have very specific metabolic effects on the human body.
Two categories: macronutrients, micronutrients.
It constitute the majority of an individual’s diet.
It essential nutrients that are needed for growth and energy - carbohydrates, proteins, fats, and water.
Carbohydrates, proteins, and fats are interchangeable as sources of energy.
Fats yielding 9 calories per gram,
Protein and carbohydrates each yielding 4 calories per gram.
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9. Six classes of nutrients
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10. Carbohydrates
Composed of carbon, hydrogen, and oxygen, and “constitute the main source of energy for
all body functions, particularly brain functions, and are necessary for the metabolism of other
nutrients” (Mosby 260).
Carbohydrate providing 4 Kcals per one gram Carbohydrate is also essential for the
oxidation of fats and for the synthesis of certain non-essential amino acids
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11. Carbohydrates
It is the easiest form of food to convert into energy.
Ingested carbohydrates are turned into glucose, which circulates in the bloodstream being readily
available, and into glycogen which is stored in the liver and muscle cells, for later use.
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12. Carbohydrates
Carbohydrates are the body’s main source of energy and provide body’s need for dietary
fiber.
Food sources :pasta, bread, cereals, grains, rice, fruits, milk, yogurts and sweets.
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13. Sources of carbohydrates
 There are three main sources of carbohydrate, viz. starches, sugar and cellulose.
 The carbohydrate reserve (glycogen) of a human adult is about 500g. This reserve is rapidly
exhausted when a man is fasting. If the dietary carbohydrates do not meet the energy needs
of the body, protein and glycerol from dietary and endogenous sources are used by the body
to maintain glucose homeostasis.
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14. Simple carbohydrates
Food sources: fruits,juices, milk, yogurt, candy, soda & jelly.
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15. Complex carbohydrates
Food sources:whole grains,breads, cereals, pasta, vegetables, rice and legumes.
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16. Functions
An excellent source of energy for body.
Rich in vitamins minerals and fiber.
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17. Protein
Large combinations of amino acids containing the elements carbon, hydrogen, nitrogen, and
oxygen,
It the major source of building materials for muscles, blood, skin, hair, nails, and internal
organs.
It is used by the body to build, repair, and maintain muscle tissue.
The ingested protein is broken down into peptides and amino acids which are vital for proper
growth, development, and maintenance of health.
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18. PROTEINS
Proteins ate made up of chemical compounds called amino acids.
Types:
1. Complete- found in animal sources.
2. Incomplete- found in Plant sources.
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19. Food sources: meat, fish, eggs,
poultry, dairy products,
legumes, nuts & seeds.
SOURCES
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20. Functions
1. Provides energy
2. Form antibodies
3. Help to build, maintain and repair
body tissues.
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21. Fat
Composed of carbon, hydrogen, and oxygen (these elements are connected together
differently than in carbohydrates).
3 primary functions are:
They are the major source of stored energy for the body,
They serve to cushion and protect the major organs,
They act as an insulator, preserving body heat, and protecting against excessive cold.
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22. Fats
Fats are insoluble in water nd blood. The most concentrated form of food energy.
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23. Types of fats
Saturated fat:fats that are solid at room
temperature.
Unsaturated fats : fats that are liquid at room
temperature.
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24. Polyunsaturated fats : vegetable oil and fish
oils.
Types of fats
Monounsaturated fats: olive oil, canola oil.
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25. Water
Water is a key essential to a healthy body.
The body is roughly 60% water.
An average person needs about 8 cups of water per day depending on their activity levels.
Typically, the thirst mechanism is not a good sign to indicate when the body needs water.
This mechanism is activated when dehydration has already occurred.
Dehydration can lead to heat illnesses - heat exhaustion and heat stroke because of the inability to
sweat.
It also can cause electrolyte imbalance and malfunction of the body systems.
This can lead to decreases in energy and performance.
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26. EXERCISE
•Describe Elements of nutrition
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27. LEARNING OUTCOMES
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The student explained about
• Different food regulation laws in India

28. Student effective learning outcome
1.Application of concepts of topic & it’s technological application.
2.Ability to interpret and analyze data into information and to design and conduct experiments.
3.Understanding available tools and products and ability to use it effectively.
4.Adaptive Thinking Skills
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29. Reference
1.Essentials of nutrition and biochemistry for basic B sc nursing I clement
2. Food & nutrition for nurses (B sc nursing) by Ruma Singh
3. A textbook of nutrition B.Sc(n) first year Darshan Soni
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