This document discusses concepts of nutrition and dietary patterns. It begins by defining key terms like nutrition, nutrients, and metabolic patterns. It then outlines the essential nutrients - protein, fats, and carbohydrates - and their sources and digestion. Nutritional considerations across the lifespan are reviewed. Manifestations of altered nutrition and nursing interventions to promote optimal nutrition are also summarized. The objectives are to help learners understand nutrition definitions and sources, normal digestion and metabolism, nutritional needs over life stages, and nursing's role in addressing altered nutrition status.

1. Concept of nutrition and dietary pattern
Subject faculty: Mam Sumita Gill
Presenters: Maryam Noor and Nusrana
Generic BSN year 1, semester 2
Jinnah College of Nursing

2. Objectives:
At the end of my presentation learners will be
able to:
• Define nutrition and metabolic pattern.
• Review essential nutrients and examples of
good dietary sources for each.
• Review normal digestion, absorption and
metabolism of carbohydrates, fats and protein.
• Discuss nutritional consideration across life
span.
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3. Cont.
• Risk factors that can effect dietary pattern.
• Describe manifestation of altered nutrition.
• Explain nursing intervention to promote
optimal nutrition and health.
• Apply nursing process for client with altered
nutritional status.
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4. Metabolic/Nutrition pattern
Pattern of food and fluid consumption relative to
metabolic need and pattern.
Nutrition: The science related to the food
requirements of the body.
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5. Nutrition
Nutrition is the intake of food, considered in relation to
the body’s dietary needs. Good nutrition – an
adequate, well balanced diet combined with regular
physical activity – is a cornerstone of good health. Poor
nutrition can lead to reduced immunity, increased
susceptibility to disease, impaired physical and mental
development, and reduced productivity. (WHO)
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6. Nutrient
• Nutrients are chemical
compounds in food that
are used by the body to
function properly and
maintain health. Examples
include proteins, fats,
carbohydrates, vitamins,
and minerals.
Nutrition
• This field of study focuses
on substances in foods that
help living things to grow
and stay healthy.
• The foods we eat provide
energy and nutrients such as
protein, fat, carbohydrate,
vitamins, minerals, and water.7/17/2018 6Dietry pattern

7. Essential nutrients:
Essential nutrients for body growth are
include:
 Protein
 Fats
 Carbohydrates
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8. Protein
According to the Dietary Reference Intakes published by the
USDA 10% - 35% of calories should come from protein.
• Used for building, growth or recovery of cells and tissues.
• Major constituent of hormones, enzymes and antibodies.
• Found in meat, fish, eggs, pulses etc.
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9. Fats
According to the Dietary Reference Intakes published by
the USDA 20% - 35% of calories should come from fat.
• Source of energy (1 gram of fat yields 9 kcals).
• Component of cell membranes.
• Found in solid fats and liquid oils, in dairy products.
• Absorbing certain vitamins ( like vitamins A, D, E, K )
• Providing cushioning for the organs.
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10. Cont..
• Fat is found in meat, poultry, nuts, milk products,
butters and margarines, oils, fish, grain products and
salad dressings.
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11. Carbohydrate
• Reference Intakes published by the USDA, 45% - 65%
of calories should come from carbohydrate.
• Source of energy (1 gm yields 4 kcals).
• Helps in digestion and bowel function.
• All of the tissues and cells in our body can use
glucose for energy.
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12. • Carbohydrates can be stored in the muscles and liver
and later used for energy.
• Fiber refers to certain types of carbohydrates that
our body cannot digest. These carbohydrates pass
through the intestinal tract intact and help to move
waste out of the body.
• Carbohydrate present in foods; include bread, rice,
cereals, pasta, potatoes, flour, porridge and chapattis
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13. Digestion of carbohydrate
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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Dietry pattern

14. Digestion of protein
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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15. Digestion of fat
Fats are mainly digested in the small intestine. The
presence of fat in the small intestine produces hormones
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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16. Nutritional consideration across
life span

17. 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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18. Food for babies – six to 12 months of age
• Avoid cow’s milk as a drink in the first 12 months. Small
amounts can be used in cereals and custards. All milk
used should be pasteurized.
• Avoid whole nuts, seeds or similar hard foods to reduce
the risk of choking.
• Feed babies during any illness and feed up after
illness. Give ample liquids if your baby has diarrhea.
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19. Cont.
• Occasional exposure of the skin to sunlight is usually
enough to provide a baby’s vitamin D requirements.
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20. 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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21. 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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22. Cont..
• Adolescent girls should be particularly encouraged to
consume milk and milk products.
• Takeaway 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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23. 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.
• Limit alcohol intake.
• 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.7/17/2018 23Dietry pattern

24. 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.7/17/2018 24Dietry pattern

25. cont..
• 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 fibre to encourage
bowel health.
• Limit the use of table salt, especially during cooking.
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26. • 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. Manifestations of altered nutrition
• Disturbed GI function
• Cardiovascular function
• Dry lips
• Bleeding gums
• Coated/ dry tongue
• Vision loss
• Overweight
• Obesity
• Underweight
• Altered bowel patterns
• Altered skin, teeth, hair,
and mucous membranes
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28. Manifestations of altered nutrition
• Dehydration
• Fatigue
• Skin manifestations
include, poor wound
healing
• Ulceration
• Dry skin
• Impact on activities of
daily living
• General manifestations,
Weight loss
• Muscle wasting
• Muscle weakness
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29. Assessment
When conducting a nutrition
assessment, check the
patient for:
• Trouble chewing
• Swallowing disorders
• Weight history
• Height and weight
measurement
• Skin integrity
• Edema
• Electrolyte abnormalities
• Hand-grip strength (have the
patient squeeze your hand).
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30. Nursing diagnosis
• Weight loss
• Muscle mass loss
• Subcutaneous fat loss
• Fluid accumulation
• Reduced hand-grip
strength
 Related to malnutrition
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31. Nursing intervention to provide
optimal dietary health

32. Nurses are often the ones who spend the most time with
the patient. Therefore, their understanding of nutrition
is critical.
Educate the patient that :
• Modifiable risk factors such as unhealthy diet, physical
inactivity, tobacco use and harmful use of alcohol are
major causes of CVDs.(who)
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33. Interventions
• Daily measure weight.
• Teach the patient about importance of balanced diet.
• Monitor intake and output daily.
• Educate about importance of food to prevent from
dehydration constipation.
• Determine daily caloric need.
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34. Interventions
• Give encouragement of individual to eat with others.
• Avoid excessive use of alcohol and caffeine etc.
• Give more protein and high fiber diet and avoid
excessive carbohydrate and fats.
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35. Exercise
Discuss nutritional requirement for a patient with;
 Diarrhea
 Constipation
 Immobility
 Over weight
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36. •https://www.medicinenet.com/script/main
/art.asp?articlekey=4602
•http://www.who.int/nutrition/topics/sfa-tfa-
public-consultation-4may2018/en/
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37. 7/17/2018 Dietry pattern 37
Thanks for your
attention and
participation.

38. 7/17/2018 Dietry pattern 38
Any question?