Nutrition Lecture 1 structured

Course Information

• Course: NURS 1115: Nutrition
• Type: Lecture
• Instructor: Dr. Andrew S. Dhanoo
• Prerequisites: NURS 1110 Biochemistry
• Credits: 2
• Textbook 1: Dudek, Susan G. Nutrition Essentials for Nursing Practice (any edition).
• Textbook 2: Shivananda Nayak B. Handbook of Applied Biochemistry, Nutrition, and Dietetics for Nursing and Allied Health Students, 5th Edition.
• Cohort 1: Mondays 1-3 pm, Room 4
• Cohort 2: Fridays 1-3 pm, Room 2
• Assessments:
  • Projects (30%): 15% Recipe Calculation, 15% Community/Education
  • Midterm Exam (10%): Multiple Choice Questions (MCQ) and Short Answer
  • Final Exam (60%): MCQ, Short Answer, and Essay Questions
• Course Outline: Fundamentals of Human Nutrition, Nutrition Across the Lifespan, Nutrition-Related Health Issues, Cultural, Economic, and Educational Influences on Nutrition

Introduction to Nutrition

• Definition of Nutrition: The biochemical and physiological process of using food to support life, encompassing consumption, digestion, absorption, metabolism, and excretion.

Key Influences on Nutrition

• Cultural Influences: Traditions, values, and beliefs impact dietary choices.
• Economic Factors: Socioeconomic status affects access to nutritious foods.
• Pleasure and Emotions: Psychological and emotional factors influence food choices.
• Nutritional Balance: A balanced intake of different food types is crucial.
• Social Dynamics: Social networks, family, and peers influence eating habits.
• Cultural Practices: Religious and ethical restrictions influence dietary choices.
• Food Preferences: Taste preferences motivate food choices.
• Psychosocial Aspects: Emotions, stress, and mental health affect eating.
• Chronic Disease Management: Diet plays a crucial role in managing chronic illnesses.
• Developmental Needs: Nutritional needs change at different life stages.

Roles of Nurses in Nutrition Care

• Nutritional Screening: Identifying patients at nutritional risk.
• Liaison: Connecting patients with various healthcare providers (e.g., dietitians, physicians).
• Nutrition Resource: Providing nutritional guidance, especially when dietitians aren't available.
• Reinforcement: Supporting dietary advice provided by others.
• Discharge Instructions: Offering post-discharge nutritional recommendations.
• Home Care Support: Assisting with nutrition for homebound patients.
• Monitoring and Documentation: Tracking nutritional progress.

Important Nutritional Definitions

• Food: Any nutritious substance consumed by organisms for life and growth.
• Nutrient: Any chemical compound in food needed for energy, reactions, and maintaining health.
• Macronutrients: Nutrients needed in large amounts (grams) for energy and structure: carbohydrates, proteins, and fats.
• Micronutrients: Nutrients needed in smaller amounts (milligrams or micrograms): vitamins and minerals.
• Vitamin: Organic compounds crucial for metabolic processes, immunity, and overall well-being.
• Mineral: Inorganic elements vital for various bodily functions, e.g., bone formation and nerve transmission.

Nutrient Recap: The 7 Essential Nutrients

Carbohydrates

• Definition: Organic compounds of carbon, hydrogen, and oxygen (1:2:1 ratio).
• Functions: Energy production, protein sparing, reducing ketosis, supporting gut health.
• Sources: Grains, fruits, vegetables, dairy, sugars.

Proteins

• Definition: Major structural and functional components of body tissues, composed of amino acids.
• Functions: Body structure (muscles, skin), enzymes, hormones, antibodies, fluid balance, acid-base balance, energy source.
• Sources: Complete proteins (animal products, soy), incomplete proteins (legumes, nuts, grains).

Lipids (Fats)

• Definition: Organic compounds insoluble in water, including triglycerides, phospholipids, and sterols.
• Types: Good fats (unsaturated), bad fats (saturated, trans).
• Functions: Energy, insulation, protection, vitamin absorption, cell structure.
• Sources: Animal fats, plant oils, nuts, seeds, fish.

Vitamins

• Definition: Organic substances regulating bodily functions and supporting metabolism.
• Categories: Fat-soluble (A, D, E, K), water-soluble (B vitamins, vitamin C).
• Functions: Coenzymes, antioxidants, therapeutic uses (e.g., Vitamin A in acne treatment).

Minerals

• Definition: Essential inorganic elements for various physiological functions.
• Categories: Major (e.g., calcium, magnesium), trace (e.g., iron, zinc).
• Functions: Bone health, muscle function, nerve transmission, enzyme activation.

Fiber

• Definition: Indigestible plant components promoting digestive health.
• Types: Soluble (slows digestion, reduces cholesterol), insoluble (increases stool bulk, prevents constipation).
• Sources: Fruits, vegetables, whole grains, legumes.

Water

• Definition: Essential for life, acting as a solvent and medium for biological processes.
• Functions: Cell structure, temperature regulation, nutrient transport, lubrication.
• Recommendations: Men (3.7 liters/day), Women (2.7 liters/day).

Food Group Theories

• Food Group Classifications: Categorizing foods for balanced diet planning.
• Staples: Cereals, starchy fruits, roots, tubers. (Carbohydrates, vitamins, minerals, fiber)
• Legumes and Nuts: Peas, beans, nuts. (Protein, carbohydrates, calcium, iron, fiber)
• Vegetables: Leafy greens, yellow veggies. (Vitamins, minerals, fiber)
• Fruits: Mangoes, guavas, oranges, etc. (Carbohydrates, vitamins C & A, minerals, fiber)
• Foods from Animals: Meat, fish, eggs, dairy. (Protein, iron, B vitamins, fat-soluble vitamins, fat)
• Fats and Oils: Vegetable oils, butter, margarine. (Fats, vitamin E, A, D (in some cases))

Multimix Principle

• Multimix Principle: Combining food groups to maximize nutritional value, vital where variety is limited.
• Double Mix: Combining two food groups (e.g., rice and peas).
• Triple Mix: Combining three food groups (e.g., rice, peas, and carrots).
• Quadri-Mix: Combining four food groups (e.g., dumplings, beef, beans, carrots).

Food Composition Tables (FCT)

• Food Composition Tables: Databases providing detailed nutritional information about foods, including macronutrients, micronutrients, and calories.
• Sources: Pan-American Health Organization, FAO, European Food Databases, Asian Food Databases.

Recipe Calculations

• Purpose: Evaluating nutritional value of composite dishes, standardizing recipes and creating dietary guidelines.

• Reasons to Use: Consistent nutritional analysis; national/regional surveys, individualized dietary plans, food labels.

• Steps: Identifying ingredients, applying factors (yield, edible coefficient, retention), calculations, and documentation.

• Methods: Summing raw ingredients, ingredient-level calculations, recipe-level calculations, mixed method (combining factors for accuracy).

• Common Errors: Forgetting cooking additives, wrong factor application, incomplete data.

Nutrient Recap: Detailed Explanations of Key Nutrients

Carbohydrates

• Functions: Energy production, storage, protein-sparing, reducing ketosis, gut health, biological recognition, flavor enhancement.
• Types: Simple (monosaccharides, disaccharides), complex (starches, fibers).
• Sources: Grains, fruits, vegetables, dairy, sugars.

Proteins

• Functions: Structure, enzymes, hormones, antibodies, fluid balance, acid-base balance, transport, energy when necessary.
• Types: Complete (essential amino acids), incomplete (missing essential amino acids).
• Sources: Animal products, soy, beans, legumes, nuts, seeds, grains.

Lipids (Fats)

• Functions: Energy storage, insulation, protection, vitamin absorption, cell structure, hormone regulation.
• Types: Triglycerides, phospholipids, sterols.
• Sources: Animal fats, plant oils, fish.

Vitamins

• Categories: Fat-soluble (A, D, E, K), water-soluble (B vitamins, vitamin C).
• Functions: Metabolic regulation, antioxidants, therapeutic uses.

Minerals

• Categories: Major (e.g., calcium, phosphorus), trace (e.g., iron, zinc).
• Functions: Supporting bone health, muscle function, nerve transmission, enzyme activation.

Test your knowledge on the fundamentals of human nutrition and its impact across the lifespan. This quiz covers key concepts from the course NURS 1115, including nutrition-related health issues and cultural influences on dietary practices. Prepare for assessments focused on recipe calculations and community education.