basic nutrition. nutrition all of the processes involved in consuming and utilizing food for energy,...
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Nutrition
All of the processes involved in
consuming and utilizing food for energy,
maintenance, and growth.
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Physiology of Nutrition
Five processes are involved in the body’s use of nutrients:
Ingestion.
Digestion.
Absorption.
Metabolism.
Excretion.
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Digestion The mechanical and chemical processes
that convert nutrients into a physically
absorbable state. Digestion includes:
Mastication (chewing).
Swallowing.
Peristalsis (coordinated, rhythmic, serial contractions
of the smooth muscles of the GI tract).
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Absorption
The process by which the end products of
digestion pass through the small and
large intestines into the blood or lymph
systems.
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Metabolism
The body’s conversion of nutrients into
energy.
Basal metabolism is the amount of energy
needed to maintain essential physiologic
functions when a person is at complete rest,
both physically and mentally.
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Water
The Most Important Nutrient.
Daily requirements: 1,000mL of water to
process 1,000kcal eaten.
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Functions of Water
Solvent (dissolves
substances to form
solutions).
Transporter (carries
nutrients, wastes, etc.
throughout the body).
Regulator of body
temperature.
Lubricant (aids in
providing smooth
movement for joints).
Component of all cells.
Hydrolysis (breaks apart
substances, especially in
metabolism).
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Classification & Sources of Water
Liquids consumed (water, coffee, juice, tea, milk, soft drinks).
Foods consumed (especially fruits and vegetables).
Metabolism (produces water when oxidization occurs).
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Water: Digestion, Absorption and Storage
Water is not digested. It is absorbed and used
by the body as we drink it. It cannot be stored
by the body. The body loses water in four
ways: Urine. Feces. Sweat. Respiration.
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Water: Signs of Deficiency
Abnormal water losses include profuse
sweating, vomiting, diarrhea,
hemorrhage, wound drainage (burns),
fever, and edema.
A deficiency of water is called dehydration.
Prolonged dehydration results in death.
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Carbohydrates
The chief source of energy for the body. Made up of carbon, hydrogen, and oxygen. They are the major source of food for all people.
Daily requirements: 50% to 60 of an individual’s kcal intake per day.
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Functions of Carbohydrates
CHO are...
The primary source of energy for the body.
Spares proteins from being used for energy, thus
allowing them to perform their primary function of
building and repairing body tissues.
Needed to oxidize fats completely and for synthesis of
fatty acids and amino acids.
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Carbohydrates: Classification and Sources
CHO may be simple or complex.
Simple are single or double sugars.
Complex are composed of many single sugars
joined together (starch, dietary fiber, glycogen).
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Carbohydrates: Classification and Sources
Digestion of cooked starches begins in the
mouth.
Little digestion occurs in the stomach.
CHO digestion completed in the small intestine.
CHO are used completely, leaving no waste for
the kidneys to excrete.
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Carbohydrates: Signs of Deficiency
Mild deficiency can result in weight loss
and fatigue.
Serious deficiency can result in ketosis.
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Fats
The most concentrated source of energy in
the diet. An essential nutrient, but too much
can be a health hazard.
Daily requirements: should not exceed 25% to
30% of an individual’s caloric intake per day.
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Functions of Fats Provides concentrated source of energy.
Assists in absorption of fat-soluble vitamins.
Is a major component of cell membranes and myellin
sheaths. (See figure1)
Improves flavor of foods and delay’s stomach’s emptying time.
Protects and hold organs in place.
Insulates body, thus assisting in temperature maintenance.
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Classification of Fats
Triglycerides (true fats).
Phospholipids (lipoids, composed of
glycerol, fatty acids, and phosphorus).
Cholesterol.23
Sources of Fats
Animal (lard, butter, milk, cream, egg
yolks, and fat in meat, poultry ,
and fish).
Plant (oils from corn, safflower, peanut
palm , etc., as well as nuts , سوداني
and avocado).24
Safflower العصفر نبات
ومدرة ملينة مادة للبوللعصفر وكان. شاي يعطى العصفر في لألطفال والكبار والحصبةالحمى الجلدي . والطفح وتتناول. الدمامل لعالج الدقيق من عجينته وتوضع
مع خليط أو كسفوف الزهور الزيتون ومشاكل زيت والجلطات التاجي الشريان لعالج ونزول الشهرية واليرقان الطمثالعادة وآالم البطن بعد الكدمات. الوالدة ويعالج
الجلدوآالم وآالم والجروح والتهابه المفاصل . تجلط ويقلل وتيبسها من. الدم يستخرج . إلنتاج العصفر بذور تستخدم كذلك التجميل مواد إنتاج في تستعمل صبغات العصفر
الحاضر الوقت في .الزيت25
Digestion, Absorption and Storage of Fats
No chemical breakdown of fats occurs in
the mouth and very little in the stomach.
Digestion occurs in small intestine.
Fats not immediately needed by the body
are stored as adipose tissue.
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Fats: Signs of Deficiency and Excess
Deficiency occurs when fats provide less
than 10% of daily kcal requirement.
Gross deficiency may result in eczema,
retarded growth, and weight loss.
Excess fat consumption can lead to
overweight and heart disease.27
Proteins
The only nutrient that can build, repair, and
maintain body tissues.
Daily requirements: determined by size, age,
gender, and physical and emotional conditions.
Daily protein requirement for average adults is
0.8g for each kilogram of weight.
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Functions of Proteins
To provide amino acids necessary for synthesis of body
proteins, used to build, repair, and maintain body tissues.
To assist in regulating fluid balance.
Used to build antibodies.
Plasma proteins help control water balance between the
circulatory system and surrounding tissues.
In event of insufficient stores of carbohydrates and fats,
protein can be converted into glucose and used for energy.29
Classification & Sources of Proteins
Complete proteins contain all 9 essential
aminoacids. (All animal fats, except for gelatin,
are complete. Only plant fat that is complete is
soybeans).
Incomplete proteins have one or more essential
amino acids missing (plant proteins).30
Classification of aminocides Essential Phenylalanine 47 Valine 32 Threonine 27 Tryptophan 7 Methionine Leucine 55 Isoleucine 25 Lysine 51 Histidine 18
/ جرام مليجرام يعني الرقم بروتين
Nonessential
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Digestion, Absorption and Storage of Protein
Digestion begins in the stomach.
Most digestion takes place in the small
intestine.
Amino acids not used to build proteins are
converted to glucose, glycogen, or fat and
are stored.32
Signs of Deficiency and Excess of Protein
Muscle wasting.
Edema (swelling).
Lethargy and depression.
Excess can result in heart disease, colon
cancer, osteoporosis.
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Vitamins:
Essential organic compounds that regulate
body processes and are required for
metabolism of fats, proteins, and
carbohydrates.
Needed in very small amounts.
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Classification and Sources of Vitamins
Grouped according to solubility (fat-
soluble or water-soluble).
Sources are foods and vitamin
supplements.
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Digestion, Absorption and Storage of Vitamins
Do not require digestion.
Fat-soluble vitamins (KAED) absorbed into lymphatic
system; water-soluble vitamins absorbed into
circulatory system.
Excess fat-soluble vitamins stored in the liver and
adipose tissue.
Excess water-soluble vitamins are excreted through
urine.37
Water-soluble vitamins B-complex vitamins and vitamin C are water-soluble vitamins that
are not stored in the body and must be replaced each day.
These vitamins are easily destroyed or washed out during food
storage and preparation.
The B-complex group is found in a variety of foods: cereal grains,
meat, poultry, eggs, fish, milk, legumes and fresh vegetables.
Citrus fruits are good sources of vitamin C.
Using megadoses of multivitamins or supplements is not
recommended.
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Signs of Deficiency and Excess of Vitamins
Vitamin deficiencies commonly afflict alcoholics,
the poor, incapacitated elders, clients with
serious disease that affect appetite, mentally
retarded persons, and neglected children.
Vitamins consumed in excess can be toxic.
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Minerals
Inorganic compounds that help regulate Body
processes and/or serve as structural
components of the body.
Daily requirements: Amounts greater than 100
mg/day. Trace minerals less than 100 mg/day.
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Classification & Sources of Minerals
Classified as major minerals or trace
minerals.
Found in water and in natural foods, as
well as supplemental minerals.
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Digestion, Absorption & Storage of Minerals
Influenced by Three Factors:
Type of food (minerals from animal foods more readily
absorbed than those from plant foods).
Need of body (a deficiency will result in more absorption).
Health of absorbing tissue.
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Signs of Deficiency and Excess of Minerals
Too much mineral intake can be toxic.
Excessive amounts of minerals can result
in hair loss and changes in the blood,
muscles, bones, hormones, blood
vessels, and nearly all tissues.44
Four Food Groups (Historical)
For many years, a plan to help people
construct a well-balanced diet, with food
choices from milk, meat, fruit/vegetable,
and bread/cereal groups.
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Food Guide Pyramid
Milk, Yogurt & CheeseMeat, poultry, fish, dry beans,
eggs & nuts 2-3 servings
Vegetables & Fruits(2-5 servings)
Bread, cereal, rice & pasta(6-11 servings)
Fats, oils & sweetsUse sparingly
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Dietary Guidelines for Americans
Eat a variety of foods.
Maintain healthy weight.
Choose a diet low in fat, saturated fat, and cholesterol.
Choose a diet with plenty of vegetables, fruits, and grain
products.
Use sugars, salts, and sodium only in moderation.
Drink alcoholic beverages only in moderation.
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Nutritional Needs During the Life Cycle
Affected by: Nutritional status Height and weight Meal and snack pattern Adequacy of intake based on food guide pyramid Food allergies Physical activity Cultural, ethnic, and family influences Use of vitamin/mineral supplements
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Nutritional Diseases
Primary Nutritional Disease: occurs when nutrition is cause of the disease (scurvy) spongy gum, bleeding fatigue, rickets,beriberi is a disease caused by a deficiency of thiamine (vitamin B1) that affects many systems of the body, including the muscles,
heart, nerves, and digestive system, anemia. Secondary Nutritional Disease: complication
of another disease or condition.
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Weight Management
Maintaining weight at a desired level can be very
difficult for some people.
Overweight: 11% to 19% above desired weight.
Obesity is 20% or more.
Underweight: 10% to 15% below desired
weight.
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Food Allergies
Occurs when the immune system reacts
to a food substance, usually a protein.
When such a reaction occurs, antibodies
form and cause allergic symptoms.
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Objective Data
Body Mass Index.
Skinfold Measurement.
Other Measurements (e.g. Abdominal-
Girth, Mid-Upper-Arm).
Laboratory Tests.56
Diet Therapy
The treatment of a disease or disorder with a
special diet. Dietary prescriptions include: Nothing by Mouth.
Standard Diets (general, or regular; soft; clear-liquid; full-liquid;
edentulous (tooth loss); pureed (soft or thick liquid).
Special Diets (low-residue, high-fiber, liberal bland (regular diet with
the omission of foods known to cause gastrointestinal discomfort), fat-
controlled, sodium-restricted).
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Assistance with Meals
Preparing the client.
Preparing the environment.
Serving the tray.
Assisting with eating.
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Nutritional Support
Two delivery Routes for adults:
Enteral nutrition: The ingestion of food orally and
the delivery of nutrients through a GI tube.
Parental nutrition: Nutrients by passing the GI
system and entering the blood directly.
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