By kmu lecturer

1. CONCEPT OF NUTRITION
AND DIETRY
By: Farzana Kausar Khattak
Lecturer
KMU-INS

2. OBJECTIVES:
Study of this unit will help you to:
 Describe the concept of Nutrition & Metabolism.
 Identify essential nutrients and examples of good
dietary sources for each.
 Discuss nutritional considerations across the
lifespan.
 Discuss factors that affect dietary pattern.
 Explain nursing interventions to promote optimal
nutrition and health.
 Apply nurses process for a client with altered nutritional
status.
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3. NUTRITION & METABOLISM
Nutrition:
 Is what a person eats and how the body uses it.
 Nutrition is the intake of food, considered in
relation to the body’s dietary needs.
Metabolism:
 The chemical reactions in the body's cells that
change food into energy.
 Our bodies need this energy to do everything from
moving to thinking to growing.
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4. NUTRIENTS
 Nutrients are organic and inorganic substances
found in foods that are required for body
functioning.
 Adequate food intake consists of a balance of
nutrients: Water, Carbohydrates, Proteins, Fats,
Vitamins, and Minerals.
 Nutritional Value is the content of a specified
amount of nutrients found in a food.
 No one food provides all essential nutrients
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5. ESSENTIAL NUTRIENTS
 Macronutrients
• Carbohydrates
• Fats (lipids)
• Proteins
 Micronutrients (Regulatory Nutrients)
• Vitamins
• Minerals
 Water
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6. MACRONUTRIENTS:
CARBOHYDRATES
NOTE: 1 gram of carbohydrates = 4 Calories
 Energy-giving foods composed of sugars.
 Common staple eaten regularly, accounting for up to 80%
of the diet in developing countries.
 Quickly absorbed by the body.
 Sources
• Starchy fruits (e.g., Bananas)
• Root Crops (e.g., Potatoes)
• Cereals (e.g., Maize, rice, millet)
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7. MACRONUTRIENTS: PROTEINS
NOTE: 1 gram of Protein = 4 Calories
 Body-building foods.
 Form main structural components of cells.
 Help produce and maintain tissues and muscles.
 Major constituent of hormones, enzymes and
antibodies.
 Sources
• Plants (e.g., beans, nuts, chickpeas).
• Animals (meats, poultry, fish, dairy products)
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8. MACRONUTRIENTS: FATS AND
OILS (LIPIDS)
NOTE: 1 gram of Fat = 9 Calories
 Energy-giving foods.
 Absorbed more slowly than carbohydrates.
 Component of cell membranes.
 Absorbing certain vitamins (like vitamins A, D, E, K).
 Providing cushion for the organs.
 Fats (solids): Butter, Ghee, Lard, Margarine.
 Oils (liquids): Corn oil, Soybean oil, Peanut oil.
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9. MICRONUTRIENTS: MINERALS
 Inorganic compounds not synthesized by the body.
 Needed in very small quantities but possibly
essential.
 Important for biochemical processes and formation
of cells and tissues.
 Sources
• Plants
• Animal Products.
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10. MICRONUTRIENTS: VITAMINS
 Organic compounds mostly from outside the body.
 Do not provide energy.
 Fat Soluble: Dissolve in lipids, can be stored, not needed
daily (e.g. Vitamins A, D, E, K).
 Water Soluble: Dissolve in water, absorbed into
bloodstream immediately, needed daily.
 Sources
• Fruits
• Dark leafy vegetables
• Animal foods
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13. WATER
 Present in every cell.
 Absorbed in small/large intestine.
 Metabolized carbohydrates, proteins, lipids produce water.
 Dietary intake from fluids and solid food provide water.
 Main component of the body (60-70 percent of body mass).
 Needed for digestion, absorption, and other body
functions.
 Regularly lost through sweating, excretion, and breathing.
 Approximately 1000 ml (4−8 cups) needed each day.
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14. CARBOHYDRATE METABOLISM
Carbohydrates are broken down to provide glucose for
Energy.
Digestion occurs by enzymes lining the wall of the small
intestine. Once absorbed, Galactose and Fructose are
metabolized further by the liver to produce glucose and
minimal amounts of other metabolites.
Most commonly, Carbohydrate metabolism results in the
production of glucose molecules which are the most
efficient source of energy (ATP) for our muscles and our
brains.
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15. PROTIEN METABOLISM
Proteins are decomposed to single amino acids
by digestion in the gastro-intestinal tract.
Digestion typically begins in the stomach when
pepsinogen is converted to pepsin by the action
of hydrochloric acid, and continued by trypsin
and chymotrypsin(secreted by pancreas) in the
small intestine.
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16. FAT METABOLISM
Fats are mainly digested in the small
intestine. The presence of fat in the small
intestine produces hormone that stimulate
the release of pancreatic lipase from the
pancreas and bile from the liver which
helps in the emulsification of fats into fatty
acids and glycerol for absorption of fatty
acids. Only freely dissolved monoglycerides
and fatty acids can be absorbed.
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17. FIVE FOOD GROUP
There are five food groups and these are:
 1.Vegetables food group.
 2.Fruits food group.
 3.Grains food group.
 4.Dairy food group.
 5.Protein food group.
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18. NUTRITIONAL CONSIDERATION
ACROSS LIFE SPAN
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 Babies – birth to six months of age
 Food for babies – six to 12 months of age
 Food for young children (Up to 12 Years)
 Food for children entering their teenage
years (12-19 Years)
 Older teenagers and young adults
 Food for older people

19. BABIES–BIRTH TO SIX
MONTHS OF AGE
 Breast milk is preferred to infant formula where
possible, as it contains many protective and
immunological factors that benefit the baby’s
development.
 Breast milk generally supplies a baby with the
required amounts of nutrients, fluids and energy up
to about six months of age.
 It is recommended that infants be exclusively
breastfed up to around six months of age.
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20. FOOD FOR BABIES – SIX TO
12 MONTHS OF AGE
 Avoid cow’s milk as a drink in the first 12months.
Small amounts can be used in cereals and custards.
 Avoid whole nuts, seeds or similar hard foods to
reduce the risk of chocking.
 Give ample liquids if your baby has diarrhea.
 Occasional exposure of the skin to sunlight is usually
enough to provide a baby’s vitamin-D requirements.
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21. FOOD FOR YOUNG CHILDREN
 Once a child is eating solids, offer a wide range of
foods to ensure adequate nutrition.
 Young children are often selective with food, but
should be encouraged to eat a wide variety of foods.
 If a child is gaining inappropriate weight for growth,
limit energy-dense, nutrient-poor snack foods. Increase
your child’s physical activity.
 Ensure your child has enough fluids, especially water.
 Fruit juices should be limited and soft drinks avoided.
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22. FOOD FOR CHILDREN ENTERING
THEIR TEENAGE YEARS
 The extra energy required for growth and physical
activity needs to be obtained from foods that also
provide nutrients, instead of just ‘empty calories.
 Milk, yoghurt and cheese (mostly reduced fat) should
be included to boost calcium intake – this is
especially important for growing bones.
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23. FOOD FOR CHILDREN ENTERING
THEIR TEENAGE YEARS
 Adolescent girls should be particularly encouraged
to consume milk and milk products.
 Take away and fast foods need to be balanced
with nutrient-dense foods such as wholegrain
breads and cereals, fruits, legumes, nuts,
vegetables, fish and lean meats.
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24. OLDER TEENAGERS AND
YOUNG ADULTS
Moving away from home, starting work or study, and the
changing lifestyle that accompanies the late teens and
early 20s can cause dietary changes.
 Make a deliberate effort to keep physically active.
 Reduce the amount of fats and salt in the daily diet.
 Be careful to include foods rich in iron and calcium.
 Establish healthy eating habits that will be carried on
into later life.
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25. FOOD FOR OLDER PEOPLE
Many people eat less as they get older, this can make it
harder to make sure your diet has enough variety to
include all the nutrition you need.
Recommendations include:
 Be as active as possible to encourage your appetite
and maintain muscle mass.
 Remain healthy with well-balanced eating and regular
exercise.
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26. FOOD FOR OLDER PEOPLE
 If possible, try to spend some time outside each day to boost your
vitamin D synthesis for healthy bones.
 Limit foods that are high in energy and low in nutrients such as
cakes, sweet biscuits and soft drinks.
 Choose foods that are naturally high in fiber to encourage bowel
health.
 Limit the use of table salt, especially during cooking.
 Eat foods that are nutrient dense rather than energy dense,
including eggs, lean meats, fish, low-fat dairy foods, nuts and seeds,
legumes, fruit and vegetables, wholegrain breads and cereals.
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27. FACTORS AFFECTING
NUTRITION
 Development
 Gender
 Ethnicity & culture
 Beliefs about Food
 Personal Preference
 Religion Practice
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28. FACTORS AFFECTING
NUTRITION
 Lifestyle
 Economics
 Medications & therapy
 Heath status
 Advertising
 Psychological factors
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29. MANIFESTATIONS OF ALTERED
NUTRITION
 Disturbed GI function
 Bleeding gums
 Obesity
 Vision loss
 Altered bowel patterns
 Altered skin, teeth, hair, and mucous
membrane
 Overweight
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30. MANIFESTATIONS OF ALTERED
NUTRITION
 Dehydration
 Fatigue
 Skin manifestations, include, poor wound
healing, Ulceration, Dry skin
 Impact on activities of daily living
 Weight loss
 Muscle wasting
 Muscle weakness
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31. NURSING PROCESS APPLICATION ON
A CLIENT WITH ALTERED NUTRITION
 Assessment
• Subjective Data
• Objective Data
 Diagnosis
 Planning
 Implementation
 Evaluation.
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33. ASSESSMENT
 Patient's height/weight/BMI.
 Assessing for recent weight loss/gain.
 Assessing for difficulty swallowing or
chewing.
 Identifying food allergies.
 Diet restrictions.
 Religious/cultural dietary preferences.
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34. Diagnosis
 Imbalanced Nutrition: Less Than Body
Requirements
 Imbalanced Nutrition: More Than Body
Requirements
 Risk for Aspiration
 Risk for Deficient Fluid Volume
 Impaired Swallowing
 Altered Oral Mucous Membranes
 Altered Gastrointestinal Motility
 Ineffective Breastfeeding
 Altered Nutritional Status
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35. PLANNING
Plan according to the nursing diagnosis:
 Educate patient.
 Collaborate with dietitian.
 Collaborate with family.
 Monitor BMI.
 Monitor diet and its timing.
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36. IMPLEMENTATION
Start implementing your planning steps:
 Nutritional Assessment.
 Collaborate with a Dietitian.
 Administer Prescribed Medications.
 Monitor and Record Food Intake.
 Provide Nutritional Education.
 Assist with Feeding.
 Oral Care.
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37. EVALUATION
 Evaluate the patient condition to know
that your planning and its
implementation worked or not.
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38. CALCULATE YOUR BMI
BMI = Weight in Kilograms
(Height in meters)2
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40. EXERCISE?
Discuss nutritional requirement for a patient with:
 Diarrhea
 Constipation
 Obesity
 Pregnant women
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41. REFERENCES
 Kozier & Erb’s Fundamental of Nursing Book, 10th
edition.
 www.google.com
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