Principles of Nutrition NFS 211 - PBworkslatifa.pbworks.com/w/file/fetch/51326783/Lecture 1 Nursing...
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Dr. Latifah Al-Oboudi 2012 Principles of Nutrition NFS 211
Transcript of Principles of Nutrition NFS 211 - PBworkslatifa.pbworks.com/w/file/fetch/51326783/Lecture 1 Nursing...
Dr. Latifah Al-Oboudi 2012
Principles of Nutrition
NFS 211
What does it mean to you?
Dr. Latifah Al-Oboudi 2012
• The science of nutrition is“ the science of
food; the nutrients and the substances
therein; their action, interaction, and
balance in relation to health and disease;
and the process by which the organism( e.g.
human body) ingests, digests, absorbs,
transports, utilizes, and excretes food
substances.” Food provides the nutrients needed
to fuel, build, and maintain all body cells.
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The Nutrients
Carbohydrate Vitamins
Fat Minerals
Protein Water
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• Macronutrient: nutrient needed in
gram quantities in the diet.
• Micronutrient: nutrient needed in
milligram quantities in the diet.
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The Two Classes of Nutrients
1. Energy Yielding:
Carbohydrate, Fat, Protein
2. Non-energy Yielding:
Vitamins, Minerals, Water
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Energy Yielding Nutrients:
Nutrient Energy
Carbohydrate 4kcal/g
Protein 4kcal/g
Fat 9kcal/g
Alcohol (Non-nutrient) 7kcal/g
Dr. Latifah Al-Oboudi 2012
Physiological fuel values
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Energy, defined:
• Calorie- a unit of energy that food provides the body.
• 1 calorie is the amount of energy required to raise the temperature of 1g water by 1oC.
• 1 kilocalorie (kcal) = 1000 calories
Dr. Latifah Al-Oboudi 2012
1 large HamburgerCarbohydrate 39 grams×4=150 kcal
Fat 32 grams×9=288 kcal
Protein 30 grams×4=120 kcal
Alcohol 0 grams×7= 0 kcal
Total 564 kcal
8-ounce Pina Colada Carbohydrate 57 grams×4=228 kcal
Fat 5 grams×9=45 kcal
Protein 1 gram×4=4 kcal
Alcohol 23 grams×7= 161 kcal
Total 438 kcal
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What Influences Our Food Choices?
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Nutritional Health Status
There are 3 general categories of nutritional status:
• Desirable nutrition
• Under nutrition
• over nutrition
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Dr. Latifah Al-Oboudi 2012
Assessing Nutritional Status
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Assessing Nutritional Status
• Background: medical history.
• Nutritional:
• Anthropometric assessment.
Biochemical (laboratory) assessment.
Clinical assessment.
Dietary assessment.
Environmental assessment.
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Medical History:
• Current and past disease
• body weight history
• Family medical history
• Surgical history
• Current medication
•Use of dietary/herbal supplements
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Anthropometric assessment:
•Height
•Weight
•Skinfold thickness
•Arm muscle circumference
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Biochemical (laboratory) assessment:
Compounds in blood and urine
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Clinical assessment:
Physical examination of: skin, eyes,
and tongue; ability to walk
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Dietary assessment:
Usual food intake, food frequency, food
history, food allergies, supplements used,
and typical intake(24-hour recall or 3-day
recall ) and direct observation
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Environmental assessment:•Marital status
•Economical status( income)
•Cultural/ethnic identity
•Educational level
•Living situation
•Cooking facilities
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Limitation of Nutritional Assessment:
1. Many signs and symptoms of nutritional
deficiencies are not very specific.
2. Signs and symptoms of nutritional
deficiencies can take a long time to develop.
3. A long time may elapse between the initial
development of poor nutritional health and
the first clinical evidence of a problem.
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Importance of Being Concerned about
Your Nutritional Status
• People who focus on maintaining desirable
nutritional health are apt to enjoy a long,
vigorous life and are less likely to develop
health problems. In fact, a recent study
found that women who followed a healthy
lifestyle experienced an 80% reduction in
risk of heart attacks, compared with women
without such healthy practices.
Dr. Latifah Al-Oboudi 2012
Dr. Latifah Al-Oboudi 2011Dr. Latifah Al-Oboudi 2012
Genetics and Nutrition
• Genetic endowment affects almost every medical
condition.
• Genes direct the growth, development, and
maintenance of cells and, ultimately, of the entire
organism.
• Most chronic nutrition related diseases are
influenced by genetic, nutritional, and lifestyle
factors. Although some individuals may be
genetically predisposed to chronic disease, the
actual development of the disease depends on
lifestyle and environmental factors.
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Genetics and Nutrition
• Scientists are currently
developing therapies to
correct some genetic
disorders.
• Experts recommend that
anyone considering genetic
testing first undergo genetic
counseling.
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Nutrition Research
• The Scientific Method
–Hypothesis vs. Theory
–Experimental group vs. control group(Human Experiments or laboratory Animals)
–Randomization
–Sample size
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How much do I need?The Daily Reference Intakes
• Information gathered from expert scientists who studied nutrient needs.
• Needs are set high above the recommended range to meet the needs of most healthy people.
• Recommendations are made based on scientific research.
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Dietary Reference Intakes (DRI) Include the Following:
1. Estimated Average Requirements
2. Recommended Dietary Allowances
3. Adequate Intakes
4. Tolerable Upper Level Intake Levels
5. Estimated Energy Requirements
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Why is intake important?
1. Meet nutritional needs.
2. Avoid nutrient deficiencies.
3. Prevent nutrient toxicity.
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Energy Recommendations
• Estimated Energy Requirement
• Acceptable Macronutrient Distribution Ranges
–Carbohydrate: 45% - 65%
–Fat: 20% - 35%
–Protein: 10% - 35%
Copyright 2005 Wadsworth Group, a division of Thomson Learning
Dr. Latifah Al-Oboudi 2012
Malnutrition:
• Symptoms are similar
to those of other diseases
(diarrhea, skin rashes,
pain)
• Easy to misdiagnose
• A result of poor nutrition
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Overnutrition:
• An excess of energy intake
• May lead to obesity,
putting the person
at risk for chronic
diseases.
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Undernutrition:
• A deficiency of energy
• Extreme thinness, loss in muscle tissue, prone to infection or disease.
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Nutrition ResearchWhy all the Confusion??
• What information should I believe?
• Who is telling the truth?
• Why is there so much controversy?
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Registered Dietitians
• Undergraduate degrees in Human Nutrition, Dietetics or related field.
• Must complete an America Dietetic Association approved one-year clinical internship.
• Must pass a national registration exam in nutrition and maintain continuing education to keep credential (R.D.)
• Registered Dietitians are the Nutrition Experts.
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Ask Yourself…..
• Is this person qualified to be giving nutrition information or advice?
• What is his/her level of education
• Be cautious and always seek the advice of a Registered Dietitian.
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Self check:
1. What are the 6 nutrients?
2. Which nutrients yield energy?
3. Which nutrients do NOT yield energy?
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Self check:
1. How many calories are obtained from the following nutrients?
Carbohydrate Vitamins
Protein Minerals
Fat Water
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Self check:
Give an example of each of the following:
• Malnutrition
• Overnutrition
• Undernutrition
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Self check:
1. How do you find credible nutrition information?
2. What is the difference between a nutritionist and a registered dietitian?
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