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Supporting adequate nutrition
- 2. Supporting Adequate Nutrition ο Refers to the processes by which nutrients are used in the body
- 3. Nutrients ο Essential nutrients are ο Water ο CHO ο CHON ο Fats ο Vitamins ο Minerals
- 4. Calorie ο Unitof energy measurement ο The amount of heat required to raise the temperature of 1 kg of H2O to 1Β°C or 1 gram to 15Β° - 16Β°C ο 1 gram of CHO = 4 calories ο 1 gram of CHON = 4 calories ο 1 gram of fat = 9 calories
- 5. Metabolism ο The process by which absorbed nutrients are used by the body for energy and to form and maintain body structures and functions ο Anabolism: a process in which simple substances are converted by the body cells into a more complex substances ο Catabolism: breakdown of food components into smaller particles, causing the release of energy as heat and chemical energy
- 6. Nitrogen Balance ο Refers to sufficient amount of CHON intake to provide for body needs ο Nitrogen intake = Nitrogen output
- 7. BMR (Basal Metabolic Rate) ο Rateat which the body metabolizes food to maintain the energy requirement of a person who is awake or at rest
- 8. Principles in the Promotion of Good Nutrition ο The body requires food to ο Provide energy ο Maintain body temperature ο Regulate body processes ο Growth, repair, and replacement of cells
- 9. Principles in the Promotion of Good Nutrition ο Manβs energy requirement vary and is influenced by many factors such as ο Age ο Body size ο Activity/ occupation ο Climate ο Sleep ο Lifestyle ο Physiological stresses (pregnancy, lactation)
- 10. Principles in the Promotion of Good Nutrition ο Foodsare described according to the density of their nutrients ο Nutrient density β the proportion of essential nutrients to the number of calories ο Whenenergy requirements are completely met by caloric intake, people maintain their activity level without weight change
- 11. Principles in the Promotion of Good Nutrition ο An adequate diet is the foundation of good nutrition and it should consist of a wide variety of foods ο Measures for improvement of nutritional status are ο Nutrition education ο Abundant food supply ο Use of various resources
- 12. Assessing Nutritional Status ο Physical/Instrument Method (Anthropometry) (A) ο 1. Weight β reflects body mass ο 2. Height for age β helpful in diagnosing chronic under nutrition ο Weight for height ο Used for adults, useful in assessing acute malnutrition
- 13. Assessing Nutritional Status ο Body mass index = weight (kg)/ (height in meters)2 ο 20-24.9 β Normal ο 25-29.9 β Mild Obesity ο 30-39.9 β Moderate Obesity ο Above 40 β Severe Obesity
- 14. Assessing Nutritional Status ο 3. Mid upper arm circumference ο Estimates muscle mass hence the protein the energy reserves at the mid-arm area ο 4. Triceps skin fold ο Measures the amount of subcutaneous fat; used for adults only ο Normal valve is 1 inch
- 15. Assessing Nutritional Status ο Biochemical Tests (B) ο Blood ο Urine β creatinine excretions ο Clinical Examination (C) ο Detects physical symptoms associated with malnutrition ο Hair, skin, eyes, tongue, etc
- 16. Assessing Nutritional Status ο Medical history ο Reveals secondary factors to malnutrition ο Dietary Survey (D) ο Food recall ο Food frequency record (how often) ο Food inventory/ diary (measured amounts) ο Dietary history
- 17. The Micronutrients - Vitamins ο Fat soluble vitamins (ADEK) ο Vitamin A ο Vitamin D ο Vitamin E ο Vitamin K
- 18. The Micronutrients - Minerals ο Macro ο Micro ο Calcium ο Iron ο Phosphorus ο Iodine ο Potassium ο Fluorine ο Sodium ο Magnesium ο Sulfur ο Chlorine
- 19. Common Problems of Nutrition ο 1. Anorexia β loss of appetite ο Causes: physiological or psychological ο 2. Bulemia β βBinge β purge syndromeβ ο An abnormal craving for food accompanied by desire to remain slender ο 3. Retching ο Vomiting without vomitus
- 20. Common Problems of Nutrition ο 4. Regurgitation ο Bringing of stomach contents into mouth without vomiting effort ο 5. Eructation (belching) ο Discharge of gas from the stomach through the mouth
- 21. Common Problems of Nutrition ο 6. Malnutrition ο Overnutrition ο Overweight β when weight is 10% greater than IBW ο Obesity β when weight is 20% greater than IBW ο Undernutrition ο Kwashiorkor β protein deficiency ο Marasinus β calorie deficiency
- 22. Marasinus ο Calorie deficiency affects vary young children ο Emaciated, no edema, hair is dull and dry skin, thin, and wrinkled
- 23. Improving Appetite ο Relieve illness symptoms that depress appetite prior to mealtime ο Provide familiar foods that the person likes ο Select small portions so as not to discourage the anorexic client ο Avoid unpleasant or uncomfortable treatments immediately before or after meals ο Reduce psychologic stress ο Give information and assistance