Nutrition

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Nutrition
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Principles of Nutrition

• Nutrients are specific biochemical substances
  used by the body for many purposes.
• Calories are the measurement of energy in the
  diet.
• Basal metabolism is the amount of energy required
  to carry on the activities of the body at rest.
• Body weight standards ideal body weight is an
  estimate of optimal weight for optimal health.

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Energy Nutrients

• Carbohydrates sugars and starches primary
  function is to supply energy
• Protein a vital component of every living cell
  essential for formation of body structures
• Fats lipids that are insoluble in water and
  blood and aid in the absorption of fat-soluble
  vitamins. Lipids provide insulation, structure,
  and temperature control.

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Regulatory Nutrients

• Vitamins organic compounds needed by the body in
  small amounts
• Minerals inorganic elements found in all body
  fluids and tissues
• Water the major body constituent present in
  every body cell (5060 of adult weight)

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Food Guide Pyramid

• Bread, Cereal, Rice, and Pasta Group
• Vegetable Group
• Fruit Group
• Meat, Poultry, Fish, Dry Beans, Eggs, and Nut
  Group
• Milk, Yogurt, and Cheese Group
• Fats, Oils, and Sweets Group

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Function of the Digestive System

• Digestion
• Mechanical Process
• Chemical Process
• Absorption
• Metabolism
• Carbohydrate Metabolism
• Fat Metabolism
• Protein Metabolism
• Excretion

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Characteristics of Normal Nutrition and
Nutritional Status

• Normal Nutrition
• Nutrient Density
• Dietary Guidelines
• Energy Balance
• Nutritional Status
• Body Mass Index (BMI)
• Ideal Body Weight
• Physical Status
• Normal Laboratory Values

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Guide for BMI Evaluation

• lt 16 Malnourished
• 16 19 Underweight
• 20 -25 Normal
• 26 -30 Overweight
• 31 -40 Moderately to severely obese
• gt 40 Morbidly obese

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Calculation of BMI

• BMI weight in kg/ (height in m)2
• Example
• BMI 60 kg / 1.5 m 1.5 m
• BMI 26.6
• Overweight

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Lifespan Considerations

• Pregnancy and Lactation
• Newborn and Infant
• Toddler and Preschooler
• Child and Adolescent
• Adult and Older Adult

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Factors Affecting Nutrition

• Physiologic Factors, Psychological State
• Lifestyle, Habits, and Economic Resources
• Culture and Beliefs
• Drug and Nutrient Interactions
• Gender
• Illnesses and Treatment, Surgery
• Alcohol and Drug Abuse

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Manifestations of Altered Nutrition

• Overweight
• Obesity
• Underweight
• Recent Significant Weight Loss or Gain
• Decreased Energy
• Altered Bowel Patterns
• Altered Skin, Teeth, Hair, and Mucous Membranes

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Assessment

• Subjective Data
• Identify Normal, Risk, Dysfunction Patterns
• Objective DataPhysical Assessment
• General Observations
• Anthropometric Measurements
• Calorie Count
• Mouth Inspection, Swallowing Evaluation
• Diagnostic Tests and Procedures

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Anthropometric Measurements
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Nursing Interventions

• Health Promotion
• Client Teaching
• Promoting Optimal Intake
• Altered Nutritional Function
• NPO
• Special Diets
• Nutritional Supplements
• Enteral Tube Feedings (NG tube)

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Providing Enteral Nutrition
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Special diets

• NPO patient is fasts for surgery or procedure.
• Clear liquid diet like water, tea, coffee, clear
  juice, .provided for patient after certain
  surgery or an acute stage of infection specially
  in GI tract.

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Special diets

• Full liquid diet liquids or food turn to liquid
  at body temperature like ice cream. Its given for
  patient with gastrointestinal disturbance.
• Soft diet is easily chewed and digest like
  chesses, potato. Its given for patient have
  difficulty in chewing and swallowing.

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Special diets

• Diet as tolerated its given when the patient
  appetite, ability to eat, and tolerance for
  certain food may be change. For example, after
  surgery patient may be given clear liquid, if no
  nausea, full liquid or even regular diet may be
  given.

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Diet Modification for Disease

• Diabetic diet for patient with DM.
• Low salt diet for patient with hypertension.
• Low cholesterol diet for patient with coronary
  heart disease.
• Low protein diet for patient with renal failure.
  

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Alternative feeding method

• Enteral through gastrointestinal system.
• Parenteral intravenous.

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Enteral Feeding

• Nasogastric tube.
• Nasointestinal tube.
• Gastrostomy tube.
• Jejunostomy tube.
• Percutaneous endoscopic gastrostomy (PEG)

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Enteral Feeding

• Enteral Feeding can be given intermittently or
  continuously.
• A stander formula provide 1 Kcal per ml of
  solution which contain protein, fat,
  carbohydrate, mineral and vitamins.

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Parenteral Nutrition

• Total parenteral nutrition (TPN) provided when
  gastrointestinal tract is non functional because
  of therapy or surgery.
• TPN is administered through central vein only
  (like superior vena cava).

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Parenteral Nutrition

• TPN consist of
• Dextrose 5 or 10 or 25.
• Protein.
• Fat.
• Electrolytes.
• Vitamins.
• Trace elements.

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The End

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