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Nutrition and Dietary Pattern: Chap-5

The document discusses nutrition, dietary patterns, and nutritional considerations across the lifespan. It defines key nutrients, outlines digestion and absorption processes, and lists factors that can affect dietary patterns. Nursing interventions are described to promote optimal nutrition for clients with altered nutritional states.

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Imad Agarwal
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212 views

Nutrition and Dietary Pattern: Chap-5

The document discusses nutrition, dietary patterns, and nutritional considerations across the lifespan. It defines key nutrients, outlines digestion and absorption processes, and lists factors that can affect dietary patterns. Nursing interventions are described to promote optimal nutrition for clients with altered nutritional states.

Uploaded by

Imad Agarwal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Chap-5

Nutrition and dietary pattern

FON-II
Objective

By the end of presentation the student will be able


to

Define nutrition /metabolic pattern.

Review essential nutrients and example of good


dietary sources for each.

Review normal digestion ,absorption and


metabolism of carbohydrates fats and protein.

Discuss nutritional consideration across the life


..
List the factors that can affect dietary pattern.

Describe manifestation of altered nutrition.

Explain nursing intervention to promote optimal


nutrition and health.

Apply nursing process for client with altered


nutritional state.
Introduction

Like a finely-tuned racing car, your body needs


the right fuel (food) and regular maintenance
(exercise, lifestyle and mental attitude) to achieve
its true health potential. Nothing is more important
than healthy eating
…

Dietary patterns represent a broader picture of food and


nutrient consumption, and may thus be more predictive
of disease risk than individual foods or nutrients.
Several studies have suggested that dietary patterns
derived from factor or cluster analysis predict disease
risk or mortality.
Nutrient
A nutrients are biochemical substances derived from
food and and fluids that are used in biosynthesis
energy production and require for growth

Nutrition
Nutrition is the process of supplying nutrients to the
body
Optimum Nutrition
The term "Optimum Nutrition" can be defined as eating
the right amounts of nutrients on a proper schedule to
achieve the best performance and the longest possible
lifetime in good health, assuming that external negative
influences like accidents and infectious diseases can be
avoided. 
Diet

The sum of food consumed by an organism or

group.
Six Classes of Nutrients

Carbohydrate

 Fats

 Proteins

 Vitamins

 Minerals

 Water
Carbohydrates

Carbohydrates are one of the main types of nutrients.


They are the most important source of energy for the
body. digestive system changes carbohydrates into
glucose (blood sugar). It is derived from sugar whole
meal bread, wholegrain cereals, baked beans, pasta
potatoes, peas, other starchy vegetables and milk.
Proteins
Proteins a vital component of every living cell
essential for the growth and repair of the body.
Proteins are found in animal products like meat, fish,
cheese, milk and eggs. Vegetable sources include
soya-bean products, pulses and nuts.
Water
It is one of the most important of all substances we
ingest. Water participates in chemical reactions in the
body. Adequate water intake helps stabilize body
temperature. Flushes the toxic waste products out of the
system .
Lipids

lipids as rich energy molecules, Maintain structure of


cells. These are fats and oils found in plants and animals.
oils, butter, margarine, cream, meat, cheese, pastry,
biscuits, nuts
Vitamins

Vitamins play imp role in chemical reactions in the


cells of the body Most vitamins are not made in the
cells so they must be ingested in the food we eat.
Vitamins fall in 2 categories :Fat soluble(A,D,E,K),
Water soluble (Vit B group and C)
Minerals

Humans require about 2 dozen minerals, such as


calcium, sodium ,iron and potassium, to carry out
normal body functions. They are derived from the
food we eat and beverages we drink.
Digestion Absorption of Carbohydrate
Digestion and Absorption of Carbohydrates

Carbohydrate digestion begins in the mouth by salivary


amylase and completed in small intestine . when the
polysaccharides are broken down into single sugars,
or monosaccharide's, which can be absorbed by the
body.
Digestion and absorptions of protein

Their digestion begins in stomach, Pepsinogen


converted to pepsin, the active enzyme, by
HCl. Continues in small intestine with pancreatic and
intestinal enzymes (protease) . Amino acids absorbed
into blood capillaries.
Digestion and Absorption of Fats
 

fats are mainly digested in the small intestine. The

presence of fat in the small intestine produces hormones

that stimulate the release of pancreatic lipase from the

pancreas and bile from the liver which helps in the

emulsification of fats for absorption fatty acids. 


.

Complete digestion of one molecule of fat


a triglyceride results in 3 fatty acid molecules and
one glycerol molecule.
General Functions of Nutrients in Foods

 Provide Water .

 Provide Fuel for Entire Body.

 Provide Building Blocks .

 Provide Metabolic Regulators .


Factors Affecting Dietary pattern

Physiologic factors

Psychological state

Life style

Habits and economic resources


…

Culture and belief's

Gender

Illnesses and treatment surgery

Alcohol and drugs abuse


Manifestations of Altered Nutrition

Obesity

Under weight

Decreased energy

Wound healing

Gastrointestinal problems
Nutation related disease

Kwashiorkor

Marasmus

Night blindness

Anemia

Congenital deficits
Marasmus
KHWASHAKORE
.
Nutritional consideration for infants.

Experts recommend that from birth to at least age 1,

an infant's diet consist of breast milk. Non-formula

cow's milk is not recommended especially prior to 1

year of age.
….

This is due to its ability to cause allergies,


gastrointestinal tract bleeding, and because it lacks
sufficient vitamins and essential fatty acids vital for
infant development.
Nutritional consideration in pregnancy
Pregnancy is a special time in women life. Pregnant
women diet should be include high levels of protein
and fiber. As well, as include a lots of green vegetables
because these are great sources of both dietary fiber and
iron. Meat, eggs and dairy products are excellent
protein sources.  

(Ramakrishnan U, Grant)
Nutritional consideration in adolescent

Adolescence is the transition period between

childhood and adulthood, a time of life that begins

at puberty. During this time, physical changes affect

the body's nutritional needs, while changes in one's

lifestyle may affect eating habits and food choices.

• 
.

Nutritional health during adolescence is important


for supporting the growing body and for preventing
future health problems.
Nursing diagnosis

Altered nutrition: less than body requirements

Related to:

decreased oral intake associated with:

anorexia resulting from decreased activity,

depression and social isolation, difficulty feeding

self as a result of impaired or limited physical


…

Nutrition, Altered: More than Body Requirements

Related to…

Lack of knowledge of nutritional needs, food intake,


and/or appropriate food preparation

 Poor dietary habits

 Use of food as coping mechanism

 Metabolic disorders

 Sedentary activity level


Nursing care plan

Imbalanced Nutrition Less Than Body

Requirements related to loss of appetite

Goal: Showed good nutritional status.

Expected outcomes are:

Tolerance to dietary needs.

Retain lean body mass and body weight within normal

limits . Laboratory values ​within normal limits.


…

 Intervention:
Create a meal plan with the patient, to put in a
feeding schedule. Support family members to bring
the patient's  favorite food from home.

Large portions of food offered during the day when a


high appetite. Make sure the diet meets the needs of
the body as indicated. Make sure the patient's diet is
liked or disliked.
Rational


Keeping the diet of patients so that patients eat

regularly.


Patients feel comfortable with food brought from

home and can improve the appetite of the patient.


By administering a large portion can maintain

adequacy of nutrition intake.


.

High carbohydrate, protein, and calories needed or


required during treatment.

To support the increasing appetite of the patient.

Knowing the balance of intake and expenditure of


food intake.
Health Education
Teach patients and families about nutritious food and
not expensive.

Rational:

Maintain the adequacy of intake of nutrients needed

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