NUTRITION | CEZAR JUNE 5, 2025

NUTRITION

is the sum of all interactions between an organism and the food it consumes.

NUTRIENTS

are organic and inorganic substances found in foods that are required for body functioning.

NUTRITIVE VALUE

the nutrient content of a specified amount of food.

1. water

2. carbohydrates

3. proteins

4. fats

5. vitamins

6. minerals.

Adequate food intake consists of a balance of nutrients:

1. Providing energy for body processes and movement

2. Providing structural material for body tissues

3. Regulating body processes

THREE MAJOR FUNCTIONS OF NUTRITION:

MACRONUTRIENTS

MICRONUTRIENTS

ESSENTIAL NUTRIENTS:

MACRONUTRIENTS

needed in large amounts to provide energy.

1. carbohydrates

2. fats (lipids)

3. protein

types of macronutrients:

CARBOHYDRATES

- are composed of the elements carbon, hydrogen, and oxygen (CHO)

1. simple carbohydrates

2. complex carbohydrates

Carbohydrates two basic types:

1. SUGARS

2. STARCHES

3. FIBER

TYPES OF CARBOHYDRATES:

SUGARS

- the simplest of all carbohydrates, are water soluble and are produced naturally by both plants and animals.

- may be monosaccharides (single molecules) or disaccharides (double molecules).

STARCHES

- are the insoluble, non sweet forms of carbohydrate.

- They are polysaccharides; that is, they are composed of branched chains of dozens, sometimes hundreds, of glucose molecules

FIBER

- a complex carbohydrate derived from plants, supplies roughage, or bulk, to the diet.

- cannot be digested by humans.

FATS (LIPIDS)

- Are organic substances that are greasy and insoluble in water but soluble in alcohol or ether.

PROTEINS

- Amino acids, organic molecules made up primarily of carbon, hydrogen, oxygen, and nitrogen (CHON), combine to form

1. ESSENTIAL AMINO ACID

2. NONESSENTIAL AMINO ACID

Amino acids are categorized as:

ESSENTIAL AMINO ACID

are those that cannot be manufactured in the body and must be supplied as part of the protein ingested in the diet

NONESSENTIAL AMINO ACID

are those that the body can manufacture. The body takes amino acids derived from the diet and reconstructs new

COMPLETE PROTEINS

contain all of the essential amino acids plus many nonessential ones

INCOMPLETE PROTEINS

lack one or more essential amino acids (most commonly lysine, methionine, or tryptophan) and are usually derived from vegetables.

MICRONUTRIENTS

are those vitamins and minerals that are required in small amounts to metabolize the energy-providing nutrients.

1. minerals

2. vitamins

types of micronutrients:

MINERALS

are found in organic compounds, as inorganic compounds, and as free ions

1. MACROMINERALS

2. MICROMINERALS

two categories of minerals:

MACROMINERALS

are those that people require daily in amounts over 100 mg.

MICROMINERALS

are those that people require daily in amounts less than 100 mg

VITAMINS

an organic compound that cannot be manufactured by the body and is needed in small quantities to catalyze metabolic processes.

1. Vitamin C

2. B-complex vitamins

ntities to catalyze metabolic processes:

Vitamin A, D, E, and K

FAT-SOLUBLE VITAMINS:

METABOLISM

refers to all of the biochemical reactions within the cells of the body.

ANABOLISM

is the building of more complex biochemical substances by synthesis of nutrients.

CATABOLISM

is the breakdown of biochemical substances into simpler substances and occurs during physiological states of negative nitrogen balance.

glycogenolysis

Catabolism of glycogen into glucose, carbon dioxide, and water

glycogenesis)

Anabolism of glucose into glycogen for storage

gluconeogenesis

Catabolism of amino acids and glycerol into glucose for energy

ENERGY BALANCE

is the relationship between the energy derived from food and the energy used by the body

CALORIC VALUE

is the amount of energy that nutrients or foods supply to the body

CALORIE

is a unit of heat energy

SMALL CALORIE (c, cal)

is the amount of heat required to raise the temperature of 1 gram of water 1 degree Celsius.

LARGE CALORIE (Calorie, kilocalorie [Kcal])

is the amount of heat energy required to raise the temperature of 1 gram of water 15 to 16 degrees Celsius and is the unit used in nutrition (although it is not universally capitalized).

carbohydrates and proteins

4 Calories/gram (17 kJ) of ______________

fat

9 Calories/gram (38 kJ) of _________

alcohol.

7 Calories/gram (29 kJ) of _______________

BASAL METABOLIC RATE (BMR)

is the rate at which the body metabolizes food to maintain the energy requirements of a person who is awake and at rest.

DIETARY REFERENCE INTAKES (DRIs)

present evidence-based criteria for an acceptable range of amounts of vitamins and nutrients for each gender and age group.

1. Estimated Average Requirement (EAR)

2. Recommended Dietary Allowance (RDA)

3. Adequate Intake (AI)

4. Tolerable Upper Intake Level (UL)

4 COMPONENTS OF DRIs:

RESTING ENERGY EXPENDITURE (REE)

is the amount of energy required to maintain basic body functions; in other words, the calories required to maintain life.

IDEAL BODY WEIGHT (IBW)

- Is the optimal weight recommended for optimal health

BODY MASS INDEX (BMI)

- Is an indicator of changes in body fat stores and whether a person's weight is appropriate for height. and may provide a useful estimate of malnutrition.

- meters

- kilograms

- BMI

CALCULATE THE BMI

1. Measure the person's height in __________.

2. Measure the weight in _____________.

3. Calculate the ___

BMI = weight in kilograms / (height in meters)2

BMI formula:

24

72 kilograms / 1.7 * 1.7 meters =

18.5-24.9

Normal BMI

below 18.5

Underweight BMI

25.0-29.9

Overweight BMI

30.0-34.9

Obesity I BMI

35.0-39.9

Obesity II BMI

40.0+

Extreme obesity III BMI

H - Health

E - Ethnicity and Culture

L - Lifestyle

P - Personal Preference

E - Economics

D - Development

B - Beliefs About Food

A - Alcohol Consumption

R - Religious Practices

S - Sex

M - Medications and Therapy

A - Advertising

P - Psychologic Factors

13 FACTORS AFFECTING NUTRITION:

- 4-5 months

- 1

An infant usually doubles birth weight at __ to __months and triples it at ___year

Demand feeding

means that the child is fed when hungry rather than on a set time schedule.

Regurgitation

or spitting up, during or after a feeding is a common occurrence during the first year

BREASTFEEDING

Has multiple benefits for both infant and mother

formula

contain the approximate nutrient composition of human milk

TODDLER

- exhibit strong food preferences and become picky eaters. - They need fewer calories but an increased amount of protein in addition to body weight.

PRESCHOOLER

- active; eats adult foods; needs to be taught how to use utensils & should be provided the opportunity to practice

- they are even less at risk for food imbalances.

SCHOOL-AGE CHILD

- requires balanced diet (1,600-2200 Kcal/day)

- They will grow much slower and steadier with the factual decline in energy requirements per unit of your body weight.

ADOLESCENT

need for nutrients and calories increases, particularly during the growth spurt.

YOUNG AND MIDDLE ADULTS

- There is a reduction in the diet demands such as the growth period. This is the period when your growth period ends.

- low birth weight

- Poor nutrition during pregnancy causes ______________ in infants and decreases chances of survival.

folic acid, iron, and calcium

important to monitor the nutritional intake of the pregnant mother

500

lactating women need _________ kcal/day above the usual allowance because the production of milk increases energy requirements.

OLDER ADULTS

- have a decreased need for energy because their metabolic rate slows with age.

- Age-related changes in appetite, taste, smell, and the digestive system affect nutrition

MALNUTRITION

is commonly defined as the lack of necessary or appropriate food substances, but in practice includes both undernutrition and overnutrition.

OVERNUTRITION

refers to a caloric intake in excess of daily energy requirements, resulting in storage of energy in the form of adipose tissue.

UNDERNUTRITION

refers to an intake of nutrients insufficient to meet daily energy requirements because of inadequate food intake or improper digestion and absorption of food.

PROTEIN-CALORIE MALNUTRITION (PCM)

seen in starving children of underdeveloped countries, is now also recognized as a significant problem of clients with long-term deficiencies in caloric intake (e.g., those with cancer and chronic disease).

NUTRITIONAL SCREENING

is an assessment performed to identify clients at risk for malnutrition or those who are malnourished.

1. Anthropometric data

2. Biochemical data

3. Clinical data

4. Dietary data

COMPONENTS OF A NUTRITIONAL

ASSESSMENT:

Anthropometric data

Screening Data:

• Height • Weight

• Ideal body weight

• Usual body weight

• Body mass index

---

Additional In-Depth Data:

• Triceps skinfold (TSF)

• Mid-arm circumference (MAC)

Biochemical data

Screening Data:

•Hemoglobin

• Serum albumin

• Total lymphocyte count

---

Additional In-Depth Data

• Serum transferrin level

• Urinary urea nitrogen

• Urinary creatinine excretion

Clinical data

Screening Data:

• Skin

• Hair and nails

• Mucous membranes

• Activity level

Additional In-Depth Data:

• Hair analysis

• Neurologic testing

Dietary data

Screening Data:

• 24-hour food recall

• Food frequency record

---

Additional In-Depth Data:

• Selective food frequency record

• Food diary

• Diet history

Anthropometric measurements

are noninvasive techniques that aim to quantify body composition.

SKINFOLD MEASUREMENT

is performed to determine fat stores. The most common site for measurement is the triceps

MID-ARM CIRCUMFERENCE MEASUREMENT (MAC)

- is a measure of fat, muscle, and skeleton.

-ask the client to sit or stand with the arm hanging freely and the forearm flexed to horizontal.

MID-ARM MUSCLE AREA (MAMA)

is then calculated by using reference tables or by using a formula that incorporates the TSF and the MAC.

BIOCHEMICAL (LABORATORY) DATA

Laboratory tests provide objective data to the nutritional assessment, but because many factors can influence these tests, no single test specifically predicts nutritional risk or measures the presence or degree of a nutritional problem.

SERUM PROTEINS

pan estimate of visceral protein stores. Tests commonly include hemoglobin, albumin, transferrin, and total iron-binding capacity.

URINARY TEST

- are measures of protein catabolism and the state of nitrogen balance.

TOTAL LYMPHOCYTE COUNT

Certain nutrient deficiencies and forms of PCM can depress the immune system. The total number of lymphocyte white blood cells decreases as protein depletion occurs.

DYSPHAGIA

difficulty swallowing

DIETARY DATA OR 24-HOUR FOOD RECALL

The nurse asks the client to recall all of the food and beverages the client consumes during a typical 24-hour period when at home.

FOOD FREQUENCY RECORD

- Is a checklist that indicates how often general food groups or specific foods are eaten.

- may be categorized as times/day, times/week, times/month, or frequently, seldom, never.

FOOD DIARY

Is a detailed record of measured amounts (portion sizes) of all food and fluids a client consumes during a specified period, usually 3 to 7 days.

DIET HISTORY / DIET AND HEALTH HISTORY

- is a comprehensive time-consuming assessment of a client's food intake that involves an extensive interview by a nutritionist or dietitian.

- It includes characteristics of foods usually eaten and the frequency and amount of food consumed.

PLANNING

- Major goals for clients with or at risk for nutritional problems Include the following:

● Maintain or restore optimal nutritional status.

● Promote healthy nutritional practices.

● Prevent complications associated with malnutrition.

● Decrease weight.

● Regain specified weight.

IMPLEMENTATION

to promote optimal nutrition for hospitalized clients are often provided in collaboration with the primary care provider who writes the diet orders and the dietitian who informs clients about special diets.

DIET THERAPIES

are numerous and chosen on the basis of a patient's overall health status, ability to eat and digest normally, and long-term nutritional needs.