Nutrition and Diet Therapy (NCM 105)

Nutrition and Diet Therapy (NCM 105)

• Nutrition is a discipline focused on improving health through diet knowledge
• Health is a state of complete physical, mental, and social well-being
• Illness is a deviation from normal bodily function, perceived physiologically and psychologically
• A hospitalized patient must adapt to the hospital environment, food service, personal routine, immobility, and atmosphere
• Nutrition is the study of food's relationship to health
• Food nourishes, builds tissues, repairs tissues, provides energy, and regulates body processes
• Nutritional status is the body's condition resulting from nutrient intake and utilization
• Malnutrition is the state of impaired biologic activity due to an imbalance of nutrient intake

Food

• Food nourishes, builds tissues, repairs, supplies energy, and regulates body processes
• Food contains nutrients needed for life maintenance, growth, and repair
• Food supplies energy to maintain life

Nutritional Status/Nutritiure

• Nutritional status describes the body's condition resulting from nutrient consumption and utilization

Malnutrition

• It concerns an imbalance between nutrient intake and need
• Underconsumption or overconsumption of essential nutrients or energy can result in malnutrition
• Malnutrition impacts bodily functions and development

Functions of Nutrition

• Maintaining optimal health by enabling growth and development
• Basic function is to allow an individual to grow and maintain optimum health

Reasons Why Nutritional Science is Applied to Nursing Care

• Recognizing nutrition's role in preventing or managing disease and illness
• Adapting individual dietary patterns to ensure nutritional needs
• Considering cultural contexts in nutritional care

Setting Up a Tray

• Trays in a hospital setting (standard 8x12) include a base liner for aesthetic purposes
• Plates for rice and vegetables, soup, desserts, and a glass for drinks
• Utensils (fork, knife, spoon)
• Cups and saucers are provided.

Laboratory Procedure

• Specific guidelines for laboratory practices need to be followed
• Proper attire including lab gown, hairnet or hair cap, and closed-toe shoes must be worn
• Clean hands and arms before and after each activity
• Remove jewelry like rings, bracelets, and watches

ABCs of Food Preparation

• Getting food ready for cooking (measuring, chopping, slicing, coring, peeling) is equally vital as cooking itself
• Precise measuring techniques for dry and wet ingredients
• Proper techniques for peeling fruits and vegetables
• Various cutting techniques and knife skills are essential in food preparation

Tips for Purchasing

• Select whole-grain foods and cereals over refined options
• Choose fresh produce whenever possible, as fresh or frozen fruits and vegetables provide more vitamins compared to canned options
• Consider nutrient content and the appropriate time to buy food items

How to Buy Vegetables and Fruits

• Select firm, fresh produce without signs of decay or damage
• Properly evaluate texture and appearance before making a purchase decision

Weight/Measure Equivalents of Different Units

• Various units like cups, pints, quarts, teaspoons, tablespoons, etc. as well as grams, ounces, pounds are presented

Human Cell Anatomy

• Cells are composed of various organelles with specific functions
• The cytoplasm is a water-based solution inside the cell where various metabolic functions occur
• Cell components like mitochondria, Golgi apparatus, and endoplasmic reticulum have critical roles in the cell's overall function
• The nucleus is the control center containing the cell's genetic material (DNA)
• Different structures like cilia and flagella aid in cell mobility and transport of materials across the cell membrane

Digestion

• The body breaks down complex food substances into simpler units and absorbs nutrients using a multi-step process involving mechanical and enzymatic actions
• Digestion involves breaking down complex foodstuffs into smaller units in the digestive tract
• The digestive system is responsible for transporting absorbed nutrients into the body

Digestive System Parts

• The mouth, esophagus, stomach, small intestine, large intestine, rectum, and anus are crucial for digestion
• The digestive tract starts at the mouth and leads to the anus
• The throat helps transport food from the mouth to the esophagus
• The esophagus transfers food into the stomach
• The stomach is responsible for mixing and breaking down ingested food
• Essential organs for nutrient breakdown and digestion are introduced; along with their functions
• Chyme is the semiliquid mass of partially digested food in the stomach

Physiological Value of Food

• Food provides energy, builds tissues, and regulates body functions
• Foods are categorized based on the nutrients they deliver

Metabolism

• The biochemical process where the body transforms food into tissue and generates energy, heat, and essential processes
• This transformation plays a vital role in the body's maintenance and functioning

Energy

• The body requires energy for various tasks
• Certain foodstuffs, carbohydrates, proteins, and fats, are essential sources of energy
• Essential nutrients in terms of energy yield are introduced

Basal Metabolic Rate (BMR)

• Represents the minimum energy needed for body functions while resting
• Factors like age, gender, and body composition influence BMR
• Metabolic rate (BMR) is computed based on these factors

Factors That Affect BMR

• Factors such as body surface area, gender, age, body composition, nutritional state, and certain illnesses influence energy needs
• Energy usage is affected by whether an individual is doing physical activity or staying relaxed
• Varying activities have different energy requirements

Classification of Carbohydrates

• Simple sugars, double sugars (disaccharides), and complex sugars (polysaccharides) are explained
• Simple sugars function as a main source of energy
• Various types of sugars are presented

Classification of Proteins

• Proteins function in cell construction, repair, and bodily processes.
• Proteins like albumin, globulin, and others are examples
• Proteins form the structural foundation of the human body and are essential for its functions

Forms of PEM

• Severe lack of protein and energy intake results in two forms of PEM (protein-energy malnutrition), Marasmus and Kwashiorkor;
• Differentiating characteristics of each type are elaborated