INTRODUCTION TO NUTRITION II SEM B.SC NURSING.pptx
- 1. Introduction to Nutrition Concepts PRESENTED BY DAULAT KUWAR NURSING LECTURER
- 2. Introduction to Nutrition Concepts • Definition of Nutrition & Health • Malnutrition – Under Nutrition & Over Nutrition • Role of Nutrition in maintaining health • Factors affecting food and nutrition Nutrients • Classification • Macro & Micronutrients • Organic & Inorganic • Energy Yielding & Non-Energy Yielding Food • Classification – Food groups • Origin
- 3. Definition of Nutrition & Health • Nutrition is the sum of the processes by which an animal or plant takes in and utilizes food substances. - Merriam Webster • Human nutrition is a scientific discipline, concerned with the acess and utilization of food and nutrient's for, health, growth, development and well being of an individual. - WHO • In addition, nutrition must be concerned with social, economic, cultural and psychological implications of food and eating.
- 4. HEALTH • Health is a state of complete physical, mental, social and spiritual well-being and not merely the absence of disease or infirmity. -WHO • The condition of being sound in body, mind or spirit, especially freedom from physical disease or pain. -WEBSTER • Soundness of body and mind; Condition in which body functions are duly and efficiently discharged. -OXFORD ENGLISH DICTIONARY
- 5. CHANGING CONCEPTS OF HEALTH BIOMEDICAL CONCEPT ECOLOGICAL CONCEPT PSYCHOLOGICAL CONCEPT HOLISTIC CONCEPTS HEALTH
- 6. Malnutrition – Under Nutrition & Over Nutrition • MALNUTRITION Malnutrition refers to deficiencies, excesses or imbalances in a person’s intake of energy or nutrients. Malnutrition covers two broad groups of conditions;i.e., • UNDERNUTRITION Includes stunting, wasting, underweight and micronutrients deficiencies or insufficiencies. • OVERNUTRITION Includes overweight, obesity
- 7. Over Nutrition Overnutrition is a form of malnutrition in which the intake of nutrients is over supplied. The amount of nutrients exceeds the amount required for normal growth, development and metabolism. Overnutrition can develop into obesity, which increases the risk of serious health conditions including cardiovascular disease, hypertension, cancer and type-2 diabetes. • Causes • Lipid • Carbohydrates • Protein
- 8. Undernutrition Undernutrition is the opposite of overnutrition, meaning that it is a nutrient deficiency from not eating enough food. Undernutrition usually affects the balance of all the nutrients in our body. • Causes • Iron • Zink • Calcium • Iodine • Vitamin
- 9. Role of Nutrition in maintaining health Role of nutrition in maintaining health Growth and development Nutrition deficiency Resistance to infections Mortality and morbidity
- 10. Importance of knowledge of Nutrition in filed of nursing • PROMOTION OF HEALTH SPECIFIC PROTECTION PREVENTION OF NUTRITION DEFICIENCY DISEASE EARLY DIAGNOSIS & TREATMENT MODIFICATION OF DIETS PREPARATION OF THERAPEUTIC DIETS
- 11. Factors affecting food and nutrition Socio economic Cultural Traditional Production of food System of distribution Lifestyles and habits Others
- 12. •LIFESTYLE & HABITS • EXERCISE & ACTIVITY • ALCOHOL CONSUMPTION • SMOKING
- 13. OTHER FACTORS AFFECTING FOOD AND NUTRITION • Religious factor • Physiological: sex, age, weight BMR: The BMR is defined as the amount of energy required by person who is awake but is nearly at complete mental and physical rest and has not consumed any food from 12 -14 hours .The higher BMR, the more is calorie requirement. 1 kcal/kg/hr. so BMR+ 1kcal X body weight(in kg) X 24 hours Specific dynamic action (SDA): • The specific dynamic action (SDA) of a food represents the effort or energy that the body has to use to breakdown the food until it is reduced to its basic unit, which is only form in which it can enter the bloodstream. SDA of carbohydrates is 5-6%, protein is 3% and mixed diet is 12%. 8% increase in production of energy in the form of heat after eating food.
- 16. NUTRIENTS •Nutrients are the substances found in foods that allows body to make energy, build and maintain tissues and regulate bodily processes.
- 17. Classification
- 18. CLASSIFICATION OF NUTRIENTS BASED ON ENERGY SUPPLY ENERGY YIELDING NUTRIENTS NON ENERGY YIELDING NUTRIENTS BASED ON QUANTITY REQUIRED MACRONUTRIENTS MICRONUTRIENTS BASED ON CHEMICAL STRUCTURE ORGANIC NUTRIENTS INORGANIC NUTRIENTS
- 19. Macro & Micronutrients Macronutrients Energy intake Kcal/g carbohydrates 50-70% 4kcal/g Fats 15-30% 9kcal/g Proteins 10-15% 4kcal/g
- 20. Organic & Inorganic • When a nutrient is described as organic, it means that it contains carbon while an inorganic nutrient does not contain carbon. Carbohydrates, lipids, proteins and vitamins are organic, whereas minerals and water are inorganic.
- 22. •Iodine: Seafood, iodized salt •Chromium: Cheese, nuts, meat, fish, poultry •Selenium: Walnuts, Seafood •Manganese: Tea, whole grains, legumes, nuts •Fluoride: Fish, tea
- 23. Energy Yielding & Non-Energy Yielding Energy Yielding • Carbohydrates: soul fuel of brain • Proteins: building, repairing & renewing al the organ of body • Lipids (fats): role in transport of certain vitamins and provide the body with essential fatty acids Non-Energy Yielding • Vitamins & minerals • Dietary fibre • water
- 24. Food
- 25. Classification – Food groups Food Origin Animal Plant Chemical Proteins Fats Carbohydrates Vitamins minerals Nutritive values Cereals and millets Pulses Vegetables Oils Fruits sugar Predominant functions of food Body building Energy yeilding Protective foods
- 26. Basic five food groups ICMR •GROUP I – Cereals, roots and tubers •GROUP II – protein providing foods •GROUP III - fats/oils, sugar/jaggery •GROUP IV – protective vegetables and fruits(green leafy veg, yellow & orange fruits & vegetables and citrus fruit) •GROUP V – other vegetables (leaves & flower of plants, stems& fruit)
- 27. BASIC SEVEN FOOD GROUPS US DEPT 1943 •GROUP I: Green & yellow Veg. •GROUP II: oranges, grapes, tomato, raw cabbage, salad greens •GROUP III: potatoes, other vegetables and fruits •GROUP IV : milk and milk products •GROUP V : meat, poultry, fish and eggs •GROUP VI: bread, flour, & cereals •GROUP VII: butter or fortified margarine
- 28. FOOD ORIGIN •ANIMAL ORIGIN •PLANT ORIGIN •MINERAL ORIGIN