Supporting Adequate NutritionBy Richard Araneta

Supporting Adequate Nutrition Refers to the processes by which

nutrients are used in the body

Nutrients Essential nutrients are

Water CHO CHON Fats Vitamins Minerals

Calorie Unit of energy measurement The amount of heat required to raise the

temperature of 1 kg of H2O to 1°C or 1 gram to 15° - 16°C 1 gram of CHO = 4 calories 1 gram of CHON = 4 calories 1 gram of fat = 9 calories

Metabolism The process by which absorbed nutrients

are used by the body for energy and to form and maintain body structures and functions Anabolism: a process in which simple

substances are converted by the body cells into a more complex substances

Catabolism: breakdown of food components into smaller particles, causing the release of energy as heat and chemical energy

Nitrogen Balance Refers to sufficient amount of CHON

intake to provide for body needs Nitrogen intake = Nitrogen output

BMR (Basal Metabolic Rate) Rate at which the body metabolizes

food to maintain the energy requirement of a person who is awake or at rest

Principles in the Promotion of Good Nutrition The body requires food to

Provide energy Maintain body temperature Regulate body processes Growth, repair, and replacement of cells

Principles in the Promotion of Good Nutrition Man’s energy requirement vary and is

influenced by many factors such as Age Body size Activity/ occupation Climate Sleep Lifestyle Physiological stresses (pregnancy, lactation)

Principles in the Promotion of Good Nutrition Foods are described according to the

density of their nutrients Nutrient density – the proportion of

essential nutrients to the number of calories

When energy requirements are completely met by caloric intake, people maintain their activity level without weight change

Principles in the Promotion of Good Nutrition An adequate diet is the foundation of

good nutrition and it should consist of a wide variety of foods

Measures for improvement of nutritional status are Nutrition education Abundant food supply Use of various resources

Assessing Nutritional Status Physical/ Instrument Method

(Anthropometry) (A) 1. Weight – reflects body mass 2. Height for age – helpful in

diagnosing chronic under nutrition Weight for height Used for adults, useful in assessing acute

malnutrition

Assessing Nutritional Status Body mass index = weight (kg)/ (height

in meters)2

20-24.9 – Normal 25-29.9 – Mild Obesity 30-39.9 – Moderate Obesity Above 40 – Severe Obesity

Assessing Nutritional Status 3. Mid upper arm circumference

Estimates muscle mass hence the protein the energy reserves at the mid-arm area

4. Triceps skin fold Measures the amount of subcutaneous

fat; used for adults only Normal valve is 1 inch

Assessing Nutritional Status Biochemical Tests (B)

Blood Urine – creatinine excretions

Clinical Examination (C) Detects physical symptoms associated

with malnutrition Hair, skin, eyes, tongue, etc

Assessing Nutritional Status Medical history

Reveals secondary factors to malnutrition Dietary Survey (D)

Food recall Food frequency record (how often) Food inventory/ diary (measured

amounts) Dietary history

The Micronutrients - Vitamins Fat soluble vitamins (ADEK)

Vitamin A Vitamin D Vitamin E Vitamin K

The Micronutrients - Minerals Macro

Calcium Phosphorus Potassium Sodium Magnesium Sulfur Chlorine

Micro Iron Iodine Fluorine

Common Problems of Nutrition 1. Anorexia – loss of appetite

Causes: physiological or psychological 2. Bulemia – “Binge – purge syndrome”

An abnormal craving for food accompanied by desire to remain slender

3. Retching Vomiting without vomitus

Common Problems of Nutrition 4. Regurgitation

Bringing of stomach contents into mouth without vomiting effort

5. Eructation (belching) Discharge of gas from the stomach

through the mouth

Common Problems of Nutrition 6. Malnutrition

Overnutrition Overweight – when weight is 10% greater

than IBW Obesity – when weight is 20% greater than

IBW Undernutrition

Kwashiorkor – protein deficiency Marasinus – calorie deficiency

Marasinus Calorie deficiency affects vary young

children Emaciated, no edema, hair is dull and

dry skin, thin, and wrinkled

Improving Appetite Relieve illness symptoms that depress

appetite prior to mealtime Provide familiar foods that the person likes Select small portions so as not to discourage

the anorexic client Avoid unpleasant or uncomfortable

treatments immediately before or after meals

Reduce psychologic stress Give information and assistance