Podcast
Questions and Answers
What is the primary focus of the course NURS 1115?
What is the primary focus of the course NURS 1115?
Socioeconomic status has no impact on the accessibility of nutritious foods.
Socioeconomic status has no impact on the accessibility of nutritious foods.
False
What are the two main methods of course assessment in NURS 1115?
What are the two main methods of course assessment in NURS 1115?
Projects and Exams
_________ factors influence food choices alongside psychological needs and social bonds.
_________ factors influence food choices alongside psychological needs and social bonds.
Signup and view all the answers
Match the following influences on nutrition with their descriptions:
Match the following influences on nutrition with their descriptions:
Signup and view all the answers
Which course book is required for NURS 1115?
Which course book is required for NURS 1115?
Signup and view all the answers
Cultural and religious dietary practices can determine acceptable food choices.
Cultural and religious dietary practices can determine acceptable food choices.
Signup and view all the answers
Nutrition encompasses processes like food consumption, digestion, absorption, ________, and excretion.
Nutrition encompasses processes like food consumption, digestion, absorption, ________, and excretion.
Signup and view all the answers
Which macronutrient provides the most energy per gram?
Which macronutrient provides the most energy per gram?
Signup and view all the answers
Complete proteins lack one or more essential amino acids.
Complete proteins lack one or more essential amino acids.
Signup and view all the answers
What is the primary function of vitamins in the body?
What is the primary function of vitamins in the body?
Signup and view all the answers
Lipids include triglycerides, phospholipids, and ______.
Lipids include triglycerides, phospholipids, and ______.
Signup and view all the answers
Match the following nutrient categories with their functions:
Match the following nutrient categories with their functions:
Signup and view all the answers
Which type of vitamin is stored in body fat and may cause toxicity when excessively consumed?
Which type of vitamin is stored in body fat and may cause toxicity when excessively consumed?
Signup and view all the answers
Water-soluble vitamins are stored in the body and can accumulate to toxic levels.
Water-soluble vitamins are stored in the body and can accumulate to toxic levels.
Signup and view all the answers
Name one source of complete proteins.
Name one source of complete proteins.
Signup and view all the answers
Which of the following is NOT a type of macronutrient?
Which of the following is NOT a type of macronutrient?
Signup and view all the answers
Water is classified as a macronutrient.
Water is classified as a macronutrient.
Signup and view all the answers
What nutrient is primarily responsible for energy production and storage?
What nutrient is primarily responsible for energy production and storage?
Signup and view all the answers
The primary role of _____ is to provide structural support and facilitate chemical reactions.
The primary role of _____ is to provide structural support and facilitate chemical reactions.
Signup and view all the answers
Match the essential nutrients with their primary functions:
Match the essential nutrients with their primary functions:
Signup and view all the answers
Which of the following foods is a good source of unsaturated fats?
Which of the following foods is a good source of unsaturated fats?
Signup and view all the answers
Micronutrients are needed in larger amounts compared to macronutrients.
Micronutrients are needed in larger amounts compared to macronutrients.
Signup and view all the answers
What are the two main types of fiber?
What are the two main types of fiber?
Signup and view all the answers
_____ are organic compounds required for metabolic processes and can be water-soluble or fat-soluble.
_____ are organic compounds required for metabolic processes and can be water-soluble or fat-soluble.
Signup and view all the answers
What is the role of fibres in the diet?
What is the role of fibres in the diet?
Signup and view all the answers
Home care nutrition support is unnecessary for homebound patients.
Home care nutrition support is unnecessary for homebound patients.
Signup and view all the answers
Name one key role of nurses in nutrition care.
Name one key role of nurses in nutrition care.
Signup and view all the answers
The recommended daily water intake for men is _____ liters.
The recommended daily water intake for men is _____ liters.
Signup and view all the answers
Which nutrient is primarily provided by legumes and nuts?
Which nutrient is primarily provided by legumes and nuts?
Signup and view all the answers
Fruits mainly provide protein as a key nutrient.
Fruits mainly provide protein as a key nutrient.
Signup and view all the answers
Match the following essential nutrients to their sources:
Match the following essential nutrients to their sources:
Signup and view all the answers
List two examples of dark green leafy vegetables.
List two examples of dark green leafy vegetables.
Signup and view all the answers
The multimix principle emphasizes combining different ______ to maximize nutritional value.
The multimix principle emphasizes combining different ______ to maximize nutritional value.
Signup and view all the answers
Match the types of food mixes to their examples:
Match the types of food mixes to their examples:
Signup and view all the answers
Which of the following are NOT sources of carbohydrates?
Which of the following are NOT sources of carbohydrates?
Signup and view all the answers
Recipe calculations can help assess the nutritional value of composite dishes.
Recipe calculations can help assess the nutritional value of composite dishes.
Signup and view all the answers
What is the primary energy source in the human body?
What is the primary energy source in the human body?
Signup and view all the answers
Nuts and legumes are good sources of ______ and fiber.
Nuts and legumes are good sources of ______ and fiber.
Signup and view all the answers
Which factor evaluates nutrient retention after cooking?
Which factor evaluates nutrient retention after cooking?
Signup and view all the answers
Complex carbohydrates are composed solely of monosaccharides.
Complex carbohydrates are composed solely of monosaccharides.
Signup and view all the answers
Name two types of simple carbohydrates.
Name two types of simple carbohydrates.
Signup and view all the answers
The preferred method for recipe calculations is the ______ method.
The preferred method for recipe calculations is the ______ method.
Signup and view all the answers
Which of the following nutrients are NOT commonly found in foods from animals?
Which of the following nutrients are NOT commonly found in foods from animals?
Signup and view all the answers
Study Notes
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.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
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.
