Nutrition et Thérapie Diététique

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Questions and Answers

Quelle condition est causée par une carence en protéines chez les nourrissons et les jeunes enfants?

Marasme

Kwashiorkor (correct)

Diabète

Obésité

Quel est l'impact principal d'une carence sévère en énergie chez les jeunes enfants?

Anémie

Obésité

Marasme (correct)

Kwashiorkor

Quel organe est principalement affecté par des déficits nutritionnels chez les patients diabétiques?

Foie

Poumons

Reins (correct)

Coeur

Quel type d'alimentation peut conduire à des problèmes rénaux chez une population vulnérable?

Riche en protéines Signup and view all the answers

Quelle est une des causes possibles de malnutrition chez les jeunes enfants?

Déficience en protéines Signup and view all the answers

Quel type de glucides est principalement utilisé par le corps pour un apport rapide en énergie?

Glucides simples Signup and view all the answers

Quel effet sur la santé est principalement associé à une consommation excessive de viande rouge?

Augmentation du risque de maladies cardiaques Signup and view all the answers

Parmi les sources suivantes, laquelle est particulièrement riche en fibres?

Lentilles Signup and view all the answers

Quel est le rôle principal des graisses dans l'alimentation?

Agir comme source d'énergie et absorber les vitamines Signup and view all the answers

Une carence en quelle vitamine peut entraîner des problèmes de vision?

Vitamine A Signup and view all the answers

Quel minéral est mentionné comme ayant une disponibilité réduite pour le corps en raison de certains facteurs alimentaires?

Calcium Signup and view all the answers

Quel est un effet à long terme de la consommation excessive de certains aliments?

Prédilection à l'obésité Signup and view all the answers

Quel problème de santé peut survenir suite à un apport nutritionnel déséquilibré?

Carie dentaire Signup and view all the answers

Quelle condition peut être aggravée chez les patients atteints d'insuffisance respiratoire par un mauvais régime alimentaire?

Stress Signup and view all the answers

Quel minéral est mentionné aux côtés du calcium et du zinc pour son rôle potentiel dans les carences nutritionnelles?

Fer Signup and view all the answers

Study Notes

Basic Nutrition and Diet Therapy

The presentation covers basic nutrition and diet therapy.
The source is from Dr. Safynaz Shalaby, Professor of Public Health, Preventive & Social Medicine, Tanta University.

Nutrition
Food
Nutrient

Composition of Food

Macronutrients: protein, carbohydrates (CHO), lipids (fats)
Micronutrients: minerals, vitamins
Water

Energy Requirements

Depend on energy expenditure
Balance between energy requirements and expenditure is necessary
Approximately 3000 kcal for a reference man and 2200 kcal for a reference woman.
Reference man: Young adult male, aged 25, weighing 65 kg, works 8 hours/day in a comfortable temperature
Reference woman: Young adult female, aged 25, weighing 55 kg, works 8 hours/day in a comfortable temperature
Factors affecting energy expenditure: age, sex, climate, and physical activity

Meal Planning

Combining foodstuff from different food groups to create a meal
The basis for constructing a balanced diet.
Important considerations:
- Presence of essential elements in balanced proportions
- Individual nutritional requirements
- Economic, social, and health conditions

A Healthy Balanced Diet

Provides adequate amounts of all nutrients in a balanced proportion

Example for Reference Man

Carbohydrate supply: 3000 kcal x 60% = 1800 kcal / 4 kcal/g = 450 g
Fat supply: 3000 kcal x 30% = 900 kcal / 9 kcal/g = 100 g
Protein supply: 3000 kcal x 10% = 300 kcal / 4 kcal/g = 75 g

Tools Used

Food groups
Food guide pyramid
Food composition tables
Nutrient and energy density
Dietary guidelines
Exchange lists

Food Grouping

Building (proteins)
Energy supplying (carbohydrates, fats)
Vitality (vitamins and minerals)

Macronutrients

Types
Dietary sources
Function
Requirements
Deficiency
Toxicity

Proteins

Types: Animal protein (meat, egg, milk, fish) and Plant protein (peas, beans, lentils)
Animal protein: High biological value, complete protein
Plant protein: Low biological value, incomplete protein
Increasing Value: Intake of a variety of plant foods throughout the day to supplement missing amino acids

Protein Functions

Formation of both new and injured cells. Enzymes and hormones, and other essential compounds
Fluid balance
Acid-base balance
Provide energy
Transport molecules (e.g., lipoproteins)
Contributing to immune function through antibody formation

Recommended Protein Intake

Infants and children: 2-3 g/kg body weight
Adults: 0.8-1 g/kg ideal body weight
Pregnancy: 1.3-1.5 g/kg
Lactation: 2 g/kg

Protein Deficiency

General effects: loss of weight, debility, muscle wasting in adults
Hypo-proteinaemia and nutritional edema in severe cases
Fatty liver
Kwashiorkor (pure protein deficiency in infants and young children)
Marasmus (severe energy deficiency in young children)

Protein Excess Intake

Impairment in kidney functions, especially in patients with diabetes
Link between cancer colon and increased consumption of red meat
High protein foods are usually high in fats leading to hyperlipidaemia

Carbohydrates

Types: Simple carbohydrates (sugars) – monosaccharides (glucose, fructose, galactose), disaccharides (sucrose, maltose, lactose) and Complex carbohydrates (starch, glycogen, fiber)

Carbohydrate Functions

Main source of energy for red blood cells and brain (glucose)
Sparing protein as a source of energy, preventing ketosis
Used as flavoring and sweetening agents in food industry
Fibers promote healthy intestinal function, prevents hypercholesterolemia and heart diseases

Insoluble Fiber

Cellulose and hemicellulose
Maintains peristaltic movement
Removes waste products from the intestinal tract
Found mainly in fruits, vegetables, and wheat bran

Soluble Fiber

Gum, pectin, and some hemicellulose
Fermented by bacteria in the colon to produce gases and volatile fatty acids
Slows gastric emptying and chyme movement through the intestine
Delays glucose absorption
Lowers elevated blood cholesterol levels
Found mainly in oats, fruits, and legumes

Dietary Sources of Carbohydrates

Plant sources: cereal grains (wheat, etc.), refined products
Animal sources: only glucose and lactose in milk

Recommended Carbohydrate Intake

60% of total energy, 50% complex carbohydrates and 10% sugars
Minimum intake of 100 g to supply energy to brain and red blood cells, and to minimize body protein breakdown for gluconeogenesis
Daily fiber intake: 20-35 g or 10-13 g/1000 kcal.

Carbohydrate Deficiency

Rare condition, can occur with severe dieting or anorexia
Restricted carbohydrate intake or impairment in its metabolism
Fat is used for energy production, with potential risk of incomplete combustion and ketosis development

Carbohydrate Excess Intake

Acute rapid effect: osmotic diarrhea, gastrointestinal tract disturbances, hyperglycemia
Excess fibers without increased water intake can cause hard stool and intestinal blockage
Can reduce availability of minerals (calcium, zinc, iron)
Long-term effects: predisposition to obesity, dental caries, stress on patients with respiratory insufficiency

Lipids (Fats)

Types: Fats and oils in the form of triglycerides (glycerol core linked to three fatty acids)
The nature of the fat (solid or liquid) depends on the type of fatty acids linked to the glycerol core

Fatty Acids

Saturated: Mainly in animal fats (solid at room temperature) and tropical oils (coconut, palm)
Unsaturated: Present in plant oils (liquid at room temperature), can be:
- Monounsaturated: olive and canola oils
- Polyunsaturated: corn, soybeans, safflower oils
Essential fatty acids: Alpha-linolenic acid and linoleic acid (1-2% of total caloric intake, about 1 tablespoon of plant oil daily)

Dietary Sources of Lipids

Visible fat: fats in animal products (butter, ghee), vegetable oils, and margarine
Invisible fat: hidden in whole milk, pastries, cookies, cakes, cheese, and crackers

Lipid Functions

Source of energy
Source of essential fatty acids
Supply fat-soluble vitamins
Protect and support organs
Prolongs stomach emptying time, giving a sense of satisfaction after meals
Provides flavor and texture to food

Recommended Lipid Intake

About 30% of total calories
Maximum of 10% of total calories from saturated fats
Limit cholesterol to about 300 mg/day
Maintain at least 15% of total energy requirements from fat

Lipid Excess Intake

Digestive disorders
Obesity
The risk of hyperlipidemia and its role in the development of atherosclerosis
Increased risk of cancer (e.g., colon, rectum, prostate, endometrium)

Lipid Deficiency

Not a common condition
Can occur with severe dieting or anorexia nervosa
Very low-fat diets can cause:
- Disturbance in blood glucose levels, especially in diabetic patients
- Deficiency of fat-soluble vitamins

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Description

Ce quiz aborde les concepts fondamentaux de la nutrition et de la thérapie diététique, basés sur la présentation du Dr Safynaz Shalaby. Découvrez les macronutriments, micronutriments, et les exigences énergétiques nécessaires pour une alimentation équilibrée. Testez vos connaissances sur la planification des repas et l'importance d'une alimentation variée.