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Nutrition Basics Lecture

Nutrition Basics

  • Nutrition: The body's intake and use of adequate amounts of necessary nutrients for:

    • Tissue growth

    • Energy production

    • Cell repair

  • Nutrients: Substances derived from food that provide energy, maintain bones, muscles, skin, and assist in growth, function, and electrolyte balance.

  • Malnutrition:

    • Definition: An imbalance in nutrient intake.

    • Visual misconceptions: Often depicted as extreme undernourishment; malnutrition can also occur in individuals who appear healthy. Examples include:

    • Individuals with substance use problems who look normal but lack proper nutrition.

  • Obesity:

    • Definition: A condition where an individual's food intake consistently exceeds their energy expenditure.

    • Relevant terms: BMI (Body Mass Index) indicating high body fat percentage.

Food Security

  • Definition: Access to sufficient, safe, and nutritious foods.

    • Discussion of socioeconomic factors affecting food security, including:

    • Economic status

    • Geographic access to grocery stores

    • Ability to afford healthy food options.

Metabolism

  • Definition: The chemical processes that change nutrients (e.g., fats, proteins) into usable products.

    • Stages of metabolism:

    • Starts in the mouth with chewing and saliva (contains digestive enzymes).

    • Example: Consumption of hard-boiled eggs provides protein, which is broken down into amino acids for bodily use.

Metabolic Processes

  • Anabolism: The building-up process involved in building complex substances (e.g., muscle growth).

  • Catabolism: The breaking-down of substances into smaller components (e.g., protein to amino acids), releasing energy.

Nutrient Storage

  • Fat: Stored in adipose tissue; utilized for energy.

  • Protein: Stored in muscles.

  • Glucose: Stored in the liver; released when blood glucose levels drop.

Basal Metabolic Rate (BMR)

  • Definition: The minimum amount of energy required for bodily functions at rest.

    • Functions using energy include thermoregulation, digestion, repair, brain function, breathing, and circulation.

Healthy Eating Guidelines

  • Choosing nutrient-rich foods aids in better nutritional intake with fewer calories.

  • Effective strategies include:

    • Consuming adequate protein and fiber, drinking enough water, and focusing on high-nutrient foods to promote full consumption without overeating.

Macronutrients vs. Micronutrients

  • Macronutrients (Big nutrients): Needed in large amounts to provide energy:

    • Carbohydrates: Supply 4 kcal/g. Types include:

    • Complex carbohydrates:

      • Definition: Composed of starches, glycogen, and fiber. They take longer to digest and help keep individuals full, examples include sweet potatoes and whole grains.

    • Simple carbohydrates:

      • Definition: Broken down quickly for rapid energy; often found in sugary foods.

  • Micronutrients (Small nutrients): Needed in smaller amounts but are critical for body function:

    • Vitamins & Minerals: Necessary for energy metabolism, nerve conduction, immunity, and growth regulation.

Carbohydrates

  • Types of Carbohydrates:

    • Simple: Quickly absorbed (e.g., sugars from Coca-Cola, donuts).

    • Complex: Better for long-term energy, examples include whole grains, vegetables, and legumes.

    • Fiber: Types include soluble and insoluble; essential for digestive health, controlling blood sugar and cholesterol levels, and preventing constipation.

Proteins

  • Definition: Essential for developing, maintaining, and repairing body tissues.

  • Amino Acids: Building blocks of proteins.

  • Digestive Role: In limited intake of fats and carbohydrates, proteins can provide energy when necessary.

  • Complete vs. Incomplete Proteins:

    • Complete: Contain all essential amino acids (e.g., eggs, fish).

    • Incomplete: Lack one or more essential amino acids (e.g., vegetables, grains).

    • Importance of Albumin Test: Measures protein intake via serum albumin levels.

Fats

  • Why Fats are Necessary: Energy production, organ protection, vitamin absorption, and cell membrane structure.

  • Types of Fats:

    • Good fats: Found in olive oil, nuts, and avocados.

    • Bad fats: Include trans fats and saturated fats which raise cholesterol levels and cause health issues.

  • Cholesterol: Its relationship with fat intake, particularly in heart disease.

Water

  • Importance of Water: Majority of body weight; crucial for body function and chemical processes.

    • Roles include temperature regulation, nutrient transport, and waste elimination.

Vitamins

  • Types of Vitamins:

    • Fat-soluble: Absorbed with fats; can build up to toxic levels (hypervitaminosis).

    • Water-soluble: Excreted through urine; must be consumed daily.

  • Key Vitamins and Functions:

    • Vitamin A: Night vision, immune function.

    • Vitamin D: Bone health, calcium absorption.

    • Vitamin E: Antioxidant activity.

    • Vitamin K: Blood clotting.

    • Vitamin C: Antioxidant, collagen synthesis.

Minerals and Electrolytes

  • Critical for bodily fluid balance, nerve conduction, and muscle contraction.

  • Important minerals include potassium, sodium, magnesium, and calcium.

Digestion and Ingestion Terms

  • Ingestion: Consumption of food.

  • Digestion: Process of breaking down food chemically and mechanically.

  • Absorption: Uptake of nutrients into the bloodstream from the digestive tract.

  • Peristalsis: The muscle contractions that propel food through the digestive system.

  • Elimination: The removal of indigestible substances

Health Promotion and Individual Factors

  • Childhood nutritional considerations:

    • Formula vs. breastfeeding; introduction of solid foods at appropriate ages to prevent allergies.

  • Adolescent dietary needs:

    • Increased protein and iron intake due to growth and physical development; awareness of body image issues, risk of eating disorders.

  • Nutrition in pregnancy:

    • Importance of nutrients (protein, calcium, iron, folic acid) for fetal development.

  • Elderly considerations:

    • Changes in metabolism and appetite, reduced taste and smell, potential nutritional deficiencies.

Altered Nutrition and Disorders

  • Anorexia vs. Anorexia Nervosa:

    • Anorexia: General loss of appetite.

    • Anorexia Nervosa: Life-threatening psychological disorder characterized by an intense fear of gaining weight, leading to restricted eating habits.

    • Bulimia Nervosa: Cycle of binge eating followed by purging (vomiting or excessive exercising).

Cultural and Religious Considerations in Nutrition

  • Different cultures and religions influence dietary practices (e.g., Muslim restrictions on pork and alcohol, Jewish kosher laws).

    • Importance of individualized patient-centered care and dietary needs.

Clinical Judgment in Nutrition

  • Assessing nutritional status using BMI, calorie count, dietary recalls, and physical assessments.

    • Common nutritional diagnoses:

    • Impaired swallowing (dysphagia)

    • Risk for aspiration

    • Impaired nutrition related to body weight.

  • Nutritional interventions and monitoring include feeding assistance, dietary modifications, and understanding medication interactions with food.

Diet Types and Nutritional Guidelines

  • Diet types outlined for specific needs:

    • NPO: Nothing by mouth.

    • Clear liquid & Full liquid diets: progressive diets for patients transitioning from NPO.

    • Soft, Low Residue diets: Easily digestible foods; mechanical soft diets for individuals needing easier chewing.

    • Medical diets: Specific restrictions like diabetic or renal diets focusing on managing certain health conditions via diet.

Concluding Discussions

  • Importance of continual assessment of nutritional status in various demographics and health conditions. The necessity to involve dietary training and considerations to individual client needs is essential for healthcare providers.