Introduction to Nutrition

Introduction to Nutrition

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  INTRODUCTION TO NUTRITION Prepared By: Ms. Leena Ghag Sakpal. Nursing Tutor
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  FOOD • Any substanceused for energy, physical growth, development and repair or rebuilding in the body can be termed as food. • It means, any such substance which after consumption, helps in producing heat or energy, formation of new tissues, repair of tissues and carrying the physiological processes, can be called food.
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  FUNCTION OF FOOD •Physical growth and development. • Production of energy or power. • Enhancement of tissues working capacity. • Protection against diseases.
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  NUTRITION
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  INTRODUCTION • The term“Nutrition” is derived from “Nourish” which implies the food consumed by us and all the reactions through which it is utilized for physical growth, energy and better health. • Nutrition plays an important role in healthy living and prevention of diseases. • Nutrition is most important indicator in determining the health status of an individual, family and community and the nation.
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  DEFINITION “Nutrition is thestudy of food and nourishment.” “The scientific study of food and nourishment, including food composition, dietary guidelines and the roles that various nutrients have in maintaining health.”
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  NUTRIENTS • Nutrients areorganic and inorganic compounds found in diet. • Ordinarily, we get many nutrients in food but there is no such food item which contains all the nutrients. • Every food item contains more than one nutrient.
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  MACRONUTRIENTS • Proteins, fatsand carbohydrates are kept in this category. • These are the bulk of food and rare the main sources of energy. • a macronutrient breakdown of 20%-30% fat, 30% protein and 40%-50% carbohydrates.
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  MICRONUTRIENTS • This categoryincludes minerals and vitamins. • These are required in small quantities and hence, called as micronutrients
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  FOOD HABITS AND CUSTOMS •India is a multi-customary country. • Food customs and habits vary from religion to religion and region to region, but irrespective of diversity, food habits and customs are widely and respected in Indian culture. • Differences are present, but there are certain basic habits and rules that are important to follow in dietary behavior.
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  1. Selection offoodstuff • Religion has important role in selection of food. • Locally grown fresh foods are most welcomed, id available(In urban areas, fre4eze items are widely accepted). • Vegetarianism is considered honorable concept in Indian culture.
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  2. Beginning ofthe Meal • Some portion of food is kept separate for cow or dogs in preparation of food. • Before eating, thanking food is a common tradition in India. • In place of dining table, sitting on the floor for food is known as more healthier.
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  3. Utensils /Cutlery • Utensils are kept separate for cooking and serving of the vegetarian and non- vegetarian food. • The use of spoons and forks is prevalent in the urban areas. • Touching of food like vegetable, curry, curd etc. with hands is not considered good. • Most of the Indian food is eaten with fingers but some food requires spoon e.g., soup, dal.
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  4. Meat Diet •About 30-35% of Indian population is vegetarian. • Beef eating is considered a taboo in much of India, as cows are considered as a holy animal among Hindus. • Pork eating is prohibited in Islam.
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  5. Hygienic practices •Irrespective of the use of cutlery or hands, one is expected to wash hands and after consuming food. • During the course of the meal, sneezing or coughing over the foodstuff is considered unhygienic.
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  6. Finishing theMeal • In most parts of our country it is considered mannerly and good etiquette to leave food place after the elders have finished their food. • In various communities different practices are found which indicate the end of a meal e.g., In Rajasthan asking papad is indication of end of a meal.
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  7. Other Customs/ Food Habits • Food has to be consumed by one hand only. • It is customary that the host should take his meal at the last. • It is considered rudeness of the host, if he does not offer the food to guest multiple times. • Playing with the food is not acceptable. • Leftover is not considered a good habit. • It is customary to share food with anyone who wants it.
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  8. Food Fads •Excessive drinking of water causes obesity. • Consumption of fish and milk together causes leukoderma. • Some foods are considered "Hot" and some “Cold”. Eggs, meat, wheat, and oil are considered as hot and the cause of fever and boils, while fruits, vegetables and milk are considered “Cold” which may lead to common cold, cough, asthma and sore throat etc.
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  • Regarding womanas the goddess of food supply (Annapurna) and yet not to give her sufficient nutrition during pregnancy and lactation. • Not to give fat rich diet to the woman after delivery. • Feeding the infant only on breast milk and to consider weaning as insignificant. • Depriving the child from liquids following diarrhea with the false notion of risk of more motions.
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  FACTORS AFFECTING NUTRITION AND PLANNINGOF MEALS
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  1. Age • Ageaffects the normal diet. • Children need more nutrients as compared to adults. • Energy producing and body food is their major need. • Similarly, quantity of protective food is determined according to age groups. • The adult population requires calorie rich food while the ageing population requires less amount of energy due to reduce activities.
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  2. Sex • Nutritionand balanced diet is different in men and women. • The nutritional requirement of males is greater than those of females. • Due to difference in body size and physical activity, man needs more energy. • During menstruation, due to loss of blood, women need more iron. Similarly, women need more nutritious diet during pregnancy and lactation.
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  3. Income andNumber of Members • If the income of a person is higher, he can purchase various food items in sufficient quantities so, rich person's diet may be more nutritious. • Similarly, the number of members in a family also affects the nutritional status and choice of food. • Even when the income is similar, the standard of diet in small family is much better than that of a large family.
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  4. Occupation • Someoccupations involve hard physical labor while in some, mental tension is more common. • A labor needs more protein and energy as compared to an office goer.
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  5. Cultural Factors •Human life, like other factors, cannot remain Cultural factors. • Malnutrition or under nutrition, imbalanced or extraordinary dietary conditions, may occur cultural beliefs and traditions. • Food habits, customs food fads have an important role in meal planning and nutrition.
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  6. Religion • Boycottof Beef by Hindus and Pork by Muslims. • Vegetarians getting more honor among Hindus. • Tradition of sharing a common glass, jug or plate among Muslims. • Rejection of milk, curd, fruits, roots and tubers and vegetables by followers of Jainism and boycotting the night meals by the same community. • Serving of liquor in festivals/social gatherings by followers of Christianity. • Prolonged fasting or prolonged dependence on a single diet.
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  7. Food Availability •If the resources are limited, food crops are not enough or particular agriculture crop is more or less, than nutrition of common men is surely affected. • Although they have the purchasing capacity, over population is the main problem to face the under nutrition in our country.
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  8. Food Lawsand Food Safety • If the public distribution system (PDS) is working properly or food safety laws are implemented in a leak-proof manner, then the nutrition status of country men can be increased. • Food laws have a direct impact on nutrition.
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  CHANGING CONCEPTS IN FOOD ANDNUTRITION
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  • Nutritional needsare crucial throughout the life cycle. • In history of development of man, food has been recognized as an important aspect and cause for struggle. • Along with the nutritional deficiencies, nutrition has a significant influence on communicable diseases, immunity, fertility, maternal and child health, family health and non-communicable diseases. • The health status of any nation can be assessed on the basis of its nutritional conditions.
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  • Cultural factorshave a critical influence on nutritional Pattern, as they directly affect our level of functioning. • It should be noted that food is defined culturally. • All the cultures of the world have a wealth of traditional dishes that gain desirable tastes and textures by variety. • Modern trends are reducing the use of many foods and are thus altering the adequacy of many people's diets. • Urbanization in many countries has affected the availability of many traditional foods.
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  • Change ineconomic environment may alter family life and eating habits. • Other food habits however are dropped, modified or changed to reflect personal and family preferences in taste and social status. • In our country, the nutritional concept of people is continuously changing. • In cities, individuals are shifting their food selection from traditional foods to processed foods. • In rural India also, people have started liking buffet system in place of traditional sitting or pattal system.
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  • With theadvent of the fast food culture, people like to eat more packaged food and fast food; pizzas, burgers, chips and soft drinks. • Our food consumption habits are changing. Processed and junk food has entered the kitchen and has become a major part of the diet. • The household budget has been thinned out to buy less cereals and spend more on beverages, junk or processed food. • This shift in food habits is clearly visible. Both urban and rural population is spending more money on junk or fast food and diet outing.
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  • More intakeof these foods leads to increase in our calorie intake which disturbs our metabolic activities. • Sedentary lifestyle and metabolic disturbances cause obesity. Due to obesity, occurrence of diabetes and rate of heart attack are increasing. • The problem is that while fast food industry is getting into our homes, the quality of our food is declining. • We are spending more but getting less. • Paying Guest (PG) system, tiffin services, ready food corners etc. are new aspects of nutrition culture. (Note : Refer changing nutrition scenario as mentioned below).
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  • Thus, thereare ample examples of changing concepts about nutrition. Community health nurses need to understand these and other cultural beliefs, attitudes, emotions and dietary patterns for effective nutritional care.
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  RELATIOSHIP TO NUTRITION TO HEATH
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  1. Physical andMental Growth • Nutrition is essential for the physical and mental development and day to day energy requirements in the human me span from childhood to old age. • This requirement is greater in childhood and young age and is reduced in the eldest people. • In other words, maintenance of human health is no possible in the absence of proper nutrition. • Growth and development are directly related to diet and nutrition.
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  • If thediet is not sufficient and balanced, lead to malnutrition. • Right from childhood to any age group can be a victim of deficiencies. • Every nutrient has its role in growth and development of body and nervous tissue requires.
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  2. Specific NutritionalDiseases • The root cause behind the protein calorie malnutrition, anaemia, nutritional blindness, dysentery etc. are different nutritional problems. • These health problems can be tackled by altering or balancing the diet.
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  3. Immunity • Dueto malnutrition, resistance of an individual decreases while susceptibility to infection increases. • Good and proper nutrition protects the individual from diseases, while under nutrition invites diseases like tuberculosis.
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  4. Maternal Childand Family Health • The health of the vulnerable sections of the community (expectant mothers and children under 14 years of age) is directly and closely related to nutrition. • Nutrition is an important factor in high maternal and infant mortality • Similarly, the health status of those family is higher where nutrition is adequate and balanced.
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  • If thepregnant mother does not get sufficient nutrition, low birth weight baby is born that may suffer from various diseases right from birth. • The increase in maternal and infant mortality rate is also due to lack of proper diet during pregnancy.
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  5. Non-Communicable Diseases •Many studies indicate that disease like diabetes, coronary heart diseases, hypertension and cancer also have relation with nutritional upsets.
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  6. Primary HealthCare • For the achievement of “Health for all”, nutrition is one out of the eight components of primary health care which prove the importance of nutrition in health. • Nutrition is an Important determinant of the national health policy. • In short, it can be said that health and nutrition cannot be separated.
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  • In thepast, nutritional diseases were held responsible for ill health. According to the present ideology, health and nutrition have to be studied in total, muldisciplinary and in comprehensive manner, so that the nutritional problems can be tackled and high standards of health can be achieved.
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  FACTORS RESPONSIBLE FOR CHANGING NUTRITIONAL SCENRIO
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  1. Population Growth •Our death rate has fallen but birth rate is still high, resulting in problem of overpopulation. • High population growth makes direct or indirect influence on development processes and nutritional status of citizens.
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  2. Urban Migration •Rural population is moving towards cities for better possible opportunities of employment and amenities that are available in urban areas. • In result, cities are overcrowded, slums are growing and there is remarkable changes in the dietary behavior of almost all section of urban population.
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  3. Mechanization • Dueto machines and labour saving utilization of urban as well as rural nonsubstantially, resulting in sedentary life prevalence, obesity etc. and labor saving devices the energy as well as rural population has fallen in sedentary lifestyle, fast food.
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  4. Economic Development •The per capita income of our country has increased. • Due to economic development, the nutritional aspiration in the country is also higher resulting in change of food selection, increased demands of food; in terms of quality and quantity and change in pattern of food behavior.
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  5. Social Media •Social media is playing important role in changing lifestyle of citizens. • It is also affecting nutrition of our country. • Public awareness has increased and new nutrition wishes and dishes are taking plan one's. • Along with junk food, new customs and developing, which are affecting the nutritional scenario our country.
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  IMPORTANCE OF NUTRITION IN NURSING STUDIES
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  • To knowthe nutritional status of the individual, the family or the community and to assess and evaluate it. • To observe the patient's reaction to diet, balanced diet, dietary analysis, constituents of food, cooking, preservation of food, prevention of adulteration etc. • To provide pleasant and right environment to patients during meals and for better serving of diets.
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  • To knowthe principles of nutrition, their relationship with diseases, to prescribe diet and to develop expertise in field of nutrition. • To study the nutritional requirements of handicapped, weak individuals and other vulnerable groups. • To educate patients and their relatives about prescribing the proper diet.
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  • To serveas a link between the patients, his family, the community, doctor and the dietitian for fulfilment of the nutritional needs of the patients. • To impart nutritional education and conduct consultation/nutrition clinics (like diabetic clinics). • To make modification and changes in the patient's diet according to his likes and dislikes and his disease conditions.
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  • To understandthe community nutritional problems, to know the applied nutrition aspects and to participate in nutrition programmes.