final applied nrtririon book (1)

Introduction to Nutrition

  • Nutrition: Means to nourish; encompasses food and its impact on physical, social, and personal well-being.

  • Essential for optimal growth, mental and physical well-being.

  • Promotes health and reduces the risks of conditions like low birth weight, obesity, and cardiovascular disease.

  • Supplies energy for bodily functions and physical activities.

  • Nurses play a critical role in promoting healthy nutrition to prevent disease and assist in illness recovery.

Definition of Key Terms

  1. Nutrition: Science of food and its relation to health, including nutrient requirements for bodily maintenance, growth, activity, and reproduction.

  2. Food: Any substance that nourishes the body and is safe to eat.

  3. Nutrients: Chemical substances in food that keep the body functioning adequately.

Importance of Nutrition

  • Provides energy.

  • Builds and repairs body tissues and structures.

  • Regulates metabolic processes for homeostasis.

  • Preserves muscle mass and improves immunity.

  • Decreases infection risk and promotes wound healing.

  • Reduces morbidity and mortality rates.

  • Lowers healthcare costs.

Factors Affecting Nutritional Needs

  • Basal Metabolic Rate (BMR)

  • Body Composition

  • Physical Activity Level

  • Health Status & Medical Conditions

  • Medications

  • Age & Sex

  • Climate

  • Socio-economic Status: Rich, Middle, Poor class.

  • Cultural Influences: Traditions and beliefs.

  • Religion: Dietary practices of vegetarians and non-vegetarians.

  • Lifestyle and Habits

Components of Nutrition

Essential Nutrients

  • Divided into macronutrients (carbohydrates, proteins, fats) and micronutrients.

    • Macronutrients:

      • Provide energy; essential for diets.

      • Excessive intake without physical activity leads to obesity and chronic diseases.

      • Insufficient intake causes malnutrition.

    • Micronutrients:

      • Vital for health; prevent diseases throughout life.

      • Ideally sourced from whole foods; supplementation may be necessary.

Recommended Dietary Requirements

  • Average daily calorie needs: approximately 2000 calories, varied by age, sex, and activity level.

  • Guidelines:

    • Sedentary children (2-8 years): 1000-1400 kcal/day

    • Active children (2-8 years): 1000-2000 kcal/day

    • Females (9-13 years): 1400-2200 kcal/day

    • Males (9-13 years): 1600-2600 kcal/day

    • Active females (14-30 years): 2400 kcal/day

    • Sedentary females (14-30 years): 1800-2000 kcal/day

    • Active males (14-30 years): 2800-3200 kcal/day

    • Sedentary males (14-30 years): 2000-2600 kcal/day

    • Active males (30+ years): 2000-3000 kcal/day

    • Sedentary males (30+ years): 1600-2400 kcal/day

Food Pyramids

  • Visual representation of recommended dietary patterns and choices for healthy eating.

  • Guide for balanced and nutritious meals.

  • Common food groups shown in food pyramids include:

    1. Water

    2. Grains and cereals

    3. Fruits and vegetables

    4. Protein sources

    5. Dairy or alternatives

    6. Fats and oils