Supporting adequate nutrition
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Transcript of Supporting adequate nutrition
Supporting Adequate NutritionBy Richard Araneta
Supporting Adequate Nutrition Refers to the processes by which
nutrients are used in the body
Nutrients Essential nutrients are
Water CHO CHON Fats Vitamins Minerals
Calorie Unit of energy measurement The amount of heat required to raise the
temperature of 1 kg of H2O to 1°C or 1 gram to 15° - 16°C 1 gram of CHO = 4 calories 1 gram of CHON = 4 calories 1 gram of fat = 9 calories
Metabolism The process by which absorbed nutrients
are used by the body for energy and to form and maintain body structures and functions Anabolism: a process in which simple
substances are converted by the body cells into a more complex substances
Catabolism: breakdown of food components into smaller particles, causing the release of energy as heat and chemical energy
Nitrogen Balance Refers to sufficient amount of CHON
intake to provide for body needs Nitrogen intake = Nitrogen output
BMR (Basal Metabolic Rate) Rate at which the body metabolizes
food to maintain the energy requirement of a person who is awake or at rest
Principles in the Promotion of Good Nutrition The body requires food to
Provide energy Maintain body temperature Regulate body processes Growth, repair, and replacement of cells
Principles in the Promotion of Good Nutrition Man’s energy requirement vary and is
influenced by many factors such as Age Body size Activity/ occupation Climate Sleep Lifestyle Physiological stresses (pregnancy, lactation)
Principles in the Promotion of Good Nutrition Foods are described according to the
density of their nutrients Nutrient density – the proportion of
essential nutrients to the number of calories
When energy requirements are completely met by caloric intake, people maintain their activity level without weight change
Principles in the Promotion of Good Nutrition An adequate diet is the foundation of
good nutrition and it should consist of a wide variety of foods
Measures for improvement of nutritional status are Nutrition education Abundant food supply Use of various resources
Assessing Nutritional Status Physical/ Instrument Method
(Anthropometry) (A) 1. Weight – reflects body mass 2. Height for age – helpful in
diagnosing chronic under nutrition Weight for height Used for adults, useful in assessing acute
malnutrition
Assessing Nutritional Status Body mass index = weight (kg)/ (height
in meters)2
20-24.9 – Normal 25-29.9 – Mild Obesity 30-39.9 – Moderate Obesity Above 40 – Severe Obesity
Assessing Nutritional Status 3. Mid upper arm circumference
Estimates muscle mass hence the protein the energy reserves at the mid-arm area
4. Triceps skin fold Measures the amount of subcutaneous
fat; used for adults only Normal valve is 1 inch
Assessing Nutritional Status Biochemical Tests (B)
Blood Urine – creatinine excretions
Clinical Examination (C) Detects physical symptoms associated
with malnutrition Hair, skin, eyes, tongue, etc
Assessing Nutritional Status Medical history
Reveals secondary factors to malnutrition Dietary Survey (D)
Food recall Food frequency record (how often) Food inventory/ diary (measured
amounts) Dietary history
The Micronutrients - Vitamins Fat soluble vitamins (ADEK)
Vitamin A Vitamin D Vitamin E Vitamin K
The Micronutrients - Minerals Macro
Calcium Phosphorus Potassium Sodium Magnesium Sulfur Chlorine
Micro Iron Iodine Fluorine
Common Problems of Nutrition 1. Anorexia – loss of appetite
Causes: physiological or psychological 2. Bulemia – “Binge – purge syndrome”
An abnormal craving for food accompanied by desire to remain slender
3. Retching Vomiting without vomitus
Common Problems of Nutrition 4. Regurgitation
Bringing of stomach contents into mouth without vomiting effort
5. Eructation (belching) Discharge of gas from the stomach
through the mouth
Common Problems of Nutrition 6. Malnutrition
Overnutrition Overweight – when weight is 10% greater
than IBW Obesity – when weight is 20% greater than
IBW Undernutrition
Kwashiorkor – protein deficiency Marasinus – calorie deficiency
Marasinus Calorie deficiency affects vary young
children Emaciated, no edema, hair is dull and
dry skin, thin, and wrinkled
Improving Appetite Relieve illness symptoms that depress
appetite prior to mealtime Provide familiar foods that the person likes Select small portions so as not to discourage
the anorexic client Avoid unpleasant or uncomfortable
treatments immediately before or after meals
Reduce psychologic stress Give information and assistance