NUTRITION (DEFINITION AND TERMS)

NCMP 104 (NUTRITION LECTURE)

NUTRITION

-       The study of food and how the body makes use of it

-       Deals with the quantity and quality of food consumed

-       Process of receiving and utilizing it for the growth and renewal of the different body functions

REASONS WHY NUTRITIONAL SCIENCE IS APPLIED TO NURSING CARE

1.     The recognition of the role of nutrition in preventing diseases or illnesses

2.     Concern for adopting food patterns of individuals to their nutritional needs within framework of their cultural, economic, and psychological situations and styles

3.     The awareness of the need in specified disease states to modify nutritional factors for therapeutic purpose

NUTRIENTS

-       Chemical substances found in food

CLASSIFIED ACCORDING TO

o    Function

o    Chemical properties

o    Essentiality

o    concentration

FOOD

-       when taken and digested nourishes the body

COMPOSITION OF CELLS

1.     cell membrane

2.     cytoplasm

3.     cell organelles

a.     Endoplasmic Reticulum

                                          i.    Rough ER

                                         ii.    Smooth ER

b.    Ribosomes

c.     Golgi Apparatus

d.    Mitochondria

e.     Lysosomes

f.     Centrioles

g.    Cilia and Flagella

h.     Nucleus

DIGESTION

-       Process of breaking down food into substances like carbohydrates, proteins, fats and vitamins that aid the body in its different functions

DIGESTIVE SYSTEM

-       Made up of gastrointestinal tract also called as “GI TRACT OR DIGESTIVE TRACT”, liver, pancreas and gallbladder.

-       The hollow organs that made up the GI tract are the mouth, esophagus, stomach, small intestine, large intestine, and anus

MOUTH

-       Where digestion begins

-       Where food is broken down to pieces by chewing

-       Food then mixes with the saliva and broken down into a form that the body can absorb and use

THROAT

-       “Pharynx”

-       Transfers food from the mouth to the esophagus and warms, moistens and filters air before food is moved into the trachea

ESOPHAGUS

-       A muscular tube extending from the pharynx to the stomach

-       Through the series of contractions known as “Peristalsis”, food goes to stomach

STOMACH

-       “sac like organ”

-       Holds, mixes and grinds food

-       Secretes acid and powerful enzyme that carry on the process of breaking down the food

SMALL INTESTINE

-       Loosely coiled tube in the abdomen which when spread out, would be more than 20 feet long

-       Made up of 3 parts:

o    Duodenum

o    Jejunum

o    Ileum

PANCREAS

-       Secrete enzymes into the small intestine which break down protein, fat and carbohydrates from food

LIVER

-       Produces and secretes “bile” that helps in digestion and the absorption of fats and fat soluble vitamins

-       It also “cleanses and purifies” blood that comes from the small intestine which contains the nutrients absorbed from food

GALLBLADDER

-       “pear shaped” reservoir located just under the liver

LARGE INTESTINE

-       “colon”

-       5-6 foot that connects small intestine and the rectum

-       Has 5 parts:

o    Cecum

o    Ascending colon

o    Transverse colon

o    Descending colon

o    Sigmoid colon

-       Water is removed from the stool

RECTUM

-       8 inch chamber

-       Connects the colon and anus

-       Receives stool from the colon and holds the stool until defecation

ANUS

-       Where digestive tract ends

-       Consist of the:

o    Pelvic floor muscles

o    2 anal sphincters