Understanding Nutrition, Diet, and Nutrients

• Nutrition is a science examining how the body uses nutrients and the relationship between food, behavior, and the environment.
• Nutrition is derived from the Latin word 'nutrire', meaning to feed and nourish.
• Dietetics applies nutrition principles to plan suitable diets for health and disease management, requiring a solid understanding of nutrition concepts.
• Food is defined as anything solid or liquid consumed to meet energy needs, build/repair the body, and provide regulation/protection via nutrients.
• "Diet" refers to daily food and drink intake.
• Customary diets can be modified to address specific health needs or restrictions, termed as therapeutic diets.
• Nutrients are food-derived compounds providing energy, structural materials, and regulatory agents for body functions.
• Nutrient requirements denote the minimum amount of absorbed nutrients necessary for normal physiological operation.
• Nutritional status refers to an individual's health status as influenced by nutrient intake and its impact on metabolism.
• Malnutrition signifies an undesirable nutrition state leading to ill health. It includes both undernutrition and overnutrition caused by nutrient imbalances.
• Phytochemicals are non-nutrient compounds in plant-based foods that possess biological activity, and foods containing them are known as functional foods for their health benefits.
• A balanced diet includes various foods in the right proportions to meet nutrient demands, with a small additional provision.
• The daily diet must supply all essential nutrients in amounts varying with age, gender, physiological status, and activity level.
• Carbohydrates are primary energy sources in the diet, often called energy-giving foods.
• Energy requirement is the amount of energy required to sustain health, growth, and physical activity.
• Lipids are high-energy, fat-soluble compounds that can be solid or liquid.
• Minerals are inorganic compounds from external sources essential for chemical and metabolic operations.
• Vitamins are organic compounds performing specialized metabolic functions.
• Macronutrients (carbohydrates, fats, proteins) are needed in large quantities, measured in grams daily.
• Micronutrients (vitamins, minerals) are needed in small quantities, typically less than 1 gram a day.
• Overnutrition is a condition caused by excess nutrient intake.
• Undernutrition is a condition caused by inadequate nutrient intake.

History of Nutrition

• Nutrition science merges physical and biological sciences with social sciences (psychology, sociology, anthropology, economics).
• Before World War I, recognition of nutrition was limited, but awareness has since grown regarding its role in individual and national health.
• Discoveries have facilitated understanding nutrient needs and their provision, although advancements occurred simultaneously or overlapped.

Nutrients: Structures, Sources, Functions & Food Classification

• Nutrients are classified as macronutrients and micronutrients based on quantity needed.
• Carbohydrates, fats, and proteins are macronutrients needed in large daily amounts.
• Vitamins and minerals are micronutrients needed in small daily amounts.
• Carbohydrates are either simple or complex, and energy sources providing 4 Kcal/g.
• Simple carbohydrates (glucose, fructose) are found in fruits, vegetables, and honey, while sucrose is in sugar and lactose is in milk.
• Complex carbohydrates, starches, are found in cereals, millets, pulses, and root vegetables and glycogen exists in animal foods.
• Dietary fiber includes cellulose, gums and pectins, and are complex carbohydrates resistant to digestion.
• Proteins are amino acid-based complex molecules; essential amino acids must be obtained from diet.
• Nonessential amino acids can be synthesized for building proteins to perform functions and give energy (4 Kcal/g).
• Protein requirements depend on age, physiological state, and stress.
• Animal sources like milk, meat, fish, and eggs along with plant sources like pulses and legumes offer rich protein sources.
• Animal proteins have essential amino acids in proper ratios, unlike some plant proteins.
• Cereals, millets, and pulses combined provide most amino acids.
• Fats are energy-concentrated, giving 9 Kcal/gram, and derived from visible (added oils) and invisible fats (plant & animal foods).
• Fats transport fat-soluble vitamins (A, D, E, K) and diets should include adequate fats, especially for infants and children.
• Adults should limit saturated fats (butter, ghee, hydrogenated fats) and cholesterol (organ meat, eggs, red meat) associated with diseases like obesity and cancer.
• Vitamins and minerals are required in small amounts, obtained from the diet, and are essential for body processes, skin, bone, eye, nerve, and brain health.
• Vitamins A, D, E, and K are fat-soluble and can be stored; B-complex vitamins (B1, B2, B3, B6, B9, B12) and C are water-soluble and excreted.
• Minerals are inorganic in fluids/tissues.
• Macro minerals include sodium, potassium, calcium, phosphorus, magnesium, and sulfur.
• Micro minerals include zinc, copper, selenium, molybdenum, fluorine, cobalt, chromium, and iodine.
• Minerals are required for nerve/hormone function, blood clotting, and maintaining skin, hair, and nail integrity.
• Water is critical for body activity, constitutes a large portion of the human body, participates in metabolic reactions, transports materials, and removes waste.

Food Groups

• A balanced diet involves blending foods from five basic groups based on nutrients and plant origin.
• Cereal grains and products (rice, wheat, oats) provide energy, protein, invisible fat, B vitamins, folic acid, iron, and fiber.
• Pulses and legumes (grams, lentils, peas, soybeans) provide protein, energy, invisible fat, B vitamins, folic acid, calcium, iron, and fiber.
• Milk and meat products (milk, cheese, chicken) provide protein, fat, Vitamins B2 and B12, calcium, and phosphorus.
• Fruits and vegetables (mangoes, greens) supply Vitamin C, fiber, invisible fats, carotenoids, Vitamin B2, folic acid, calcium, iron, and phytochemicals.
• Fats and sugars (butter, oils, jaggery) provide energy and essential fatty acids, while sugars and honey provide carbohydrates.
• The five food group system aids health professionals in nutritional assessment, screening, counseling, and food labeling.

Body Mass Index (BMI)

• BMI, formerly Quetelet index, indicates nutritional status in adults and helps identify malnutrition in adults and children.
• BMI is weight in kilograms divided by height in meters squared (kg/m²).
• BMI ranges correlate to disease risk from body fat, aiding in identifying diabetes and cardiovascular disease risks.
• BMI ranges indicating nutritional status: below 18.5 (underweight), 18.5-24.9 (normal), 25.0-29.9 (pre-obesity), 30.0-34.9 (obesity class I), 35.0-39.9 (obesity class II), above 40 (obesity class III).
• BMI criteria is revised for South Asians due to their increased risk of diseases like type 2 diabetes when overweight.
• Revised BMI for South Asians: less than 18.0 (underweight), 18.0-22.9 (normal), 23.0-24.9 (overweight), above 25 (obesity).

Nutritional Needs

• Nutrition is vital for health and overall wellbeing.
• Malnutrition occurs from nutrient imbalance, impacting energy, healing, and alertness.
• General nutrition imbalance results from over/under consumption of foods, leading to protein-energy malnutrition/obesity.
• Specific imbalance relates to excess/deficiency of a single nutrient from food habits or diseases. Consequences depend on the nutrient and severity.
• Undernutrition stems from nutrient deficiency due to low intake affecting nutrient balance.
• Poor diets can lead to health issues like less immunity, frequent infections, poor growth, diminished fat free mass, and hormone shifts.
• Overnutrition is from excess nutrient intake, mainly carbohydrates and fats.
• Obesity can result and elevates risks for conditions including type 2 diabetes, hypertension, stroke, heart disease, cancer, breathing problems, and decreased mobility.
• Nutrition and proper food choices can promote child development, reduce risks of diseases such as diabetes, and improve overall health and life quality.
• Conceptions of 'healthy eating' vary.
• Synonymes include words like Diet, Healthy Diet, Healthy Food, and Balanced Diet.
• Health relates to physical and psychological well-being.
• Eating refers to nutritional requirements for animals and humans, providing growth and energy.
• Healthy eating ensures balance, moderation, variety, and high-quality, unprocessed food.
• It is disease-preventing, promotes well-being, gives essential nutrients, and avoids unhealthy substances.
• Dietary diversity measures food items or groups consumed over time.
• It indicates food quality, especially micronutrient intake.
• Nutrition and growth monitoring involves balanced diets for life stages.

Changing Food Needs Across the Lifespan

• During infancy, breast milk covers the requirements up to 6 months, then 70% through breastfeeding and 30% from supplements.
• Energy needs are measured in kcal/kg body weight.
• Calorie requirements for infants are 108 Kcal/kg, while adults require 40.
• Infants also need higher calcium, protein, and phosphorus for muscle growth.
• Protein requirements are 2g/kg of body weight.
• Late infancy includes strained fruits and veggies, milk, sprouted grains, and porridge.
• Germinated grains help digestion via enzyme amylase.
• During childhood (1-12 years), protein, iron, and pyridoxine requirements during schooling increase with bone and body growth.
• Protein is approximately 1.5-2g/kg of body weight, while milk, pulses, eggs, and greens supply key nutrients.
• Adolescence (13-18 years) marks the change into adulthood, driven by hormones, with final height and weight attained.
• They require higher nutrient requirements include energy, protein (1.5g/kg), and calcium (600-800mg/day).
• Adequate protein and calcium via protective foods during adolescence aid maturation, building of bone, and growth.
• Adults necessitate less energy and protein per kilogram, with fat recommendation of 20-25 grams/day.
• During pregnancy, good nutrition is more critical; folic acid supplementation aids neural tube.
• Pregnant women need 300 extra calories, 15g of protein, 10g of fat, 600mg of calcium, and 8-10mg of iron.
• Nutrient intake must come from bodybuilding, protective, and energy-rich sources such as fish, nuts, seeds, and dark-green vegetables.
• Lactating mothers meet needs of tissue repair, milk production, the infant, and their own nutritional needs, which are higher post pregnancy.
• Increase fluid intake to 2-3 liters per day to prevent dehydration.
• Additional intake includes around 550Kcal of energy, 25g of fat, 25g of protein and 600 mg of calcium.
• Dietary intake should include fats/oils, cereals, pulses, and milk.
• During old age, protective foods aid to prevent damage from free radicals.
• Saturated fats should be decreased in the diet, which include roughly 10-12% of total calories from protein and 50% from carbohydrates.
• Post-menopausal women need 1000mg of calcium daily, and fiber is essential at 20g daily.

Factors Affecting Food Choices

• Physiological factors influence nutritional needs and desires.
• Hunger is controlled by the hypothalamus, regulating temperature, appetite, thirst, and body fluids.
• Appetite is the desire for food influenced by appearance and flavor of food.
• Consumers choose food for maintaining health. Essential nutrients are therefore necessary for metabolism.
• Categories include body size, gender, age, activity level, and health status.
• Nutritional requirements depend on human body size to maintain the body's functions.
• Age, personality, lifestyle, and family life stages affect decisions with distinct needs for age groups.
• Dramatic shifts are seen during infancy to adolescence.
• Nutrition is regulated by physical activities.
• Active individuals need high-energy foods; sedentary individuals need less.
• Excess energy is stored as adipose tissue.
• Gender determines nutrient needs, like women needing more calcium and iron.
• Health status affects what foods people eat. Certain malnutrition issues include scurvy, anemia, pellagra, rickets, and beriberi.
• Personal reactions affect food choices based on senses.
• Attractive presentation of food increases appetite.
• Individual responses impact food choices, leading to headaches and swelling.
• Psychological factors vary from person to person and affect food selection.
• Values impact what is important.
• Values influence eating and health habits.
• Vegetarianism shows values in diet.
• Beliefs/attitudes impact purchasing choices. Manufactures are concerned with consumer beliefs about nutrition.
• Attitudes show feelings. Beliefs guide attitudes.
• Religious beliefs restrict food traditions.
• Habits create routines but can be unhealthy.
• Attitudes have negative or positive emotions and influence actions.
• Social factors impact food habits. Traditions are influential.
• Culture determines the lifestyle.
• It defines consumption, satisfaction, needs, and values.
• Globalization leads to social interaction. World events affect choices.
• Family members strongly influence each other by purchasing products. Consumer choices are affected.
• Reference groups act values for attitudes, such as pop culture, which are greatly admire and valued.
• Media influences. Many food choices depend on television.
• Economic factors impact what people can eat and buy. Affordability affects what consumer’s choices.
• Economic state impacts brand selections. It depends on how much is available, the stability, asset values, and savings rate.
• The cost of food is important, particularly among student, elderly, and family members. Spending varies during time.
• Available resources are also limited.
• Marketplace affects consumer-buying decisions. Marketplace is generally cheaper than the outlet.
• Profession/financial state influence choices impacted by financial concerns.

Food Planning, Preparation, and Safety

• Food safety encompasses handling, storage, and prep methods to deter food borne infections.
• Healthcare measures mitigate illness and advance holistic wellness. Nurses advocate for preventative intervention, educate, and help patients.
• Good hygiene includes using clean containers in a cool place and consuming the food there.

Inpatient/Outpatient Department

• Nurses maintain adequate nutrition of patient’s levels.
• Nurses also educate the family about nutritious diets, keep plans, maintain prenatal nutrients for patient needs, and monitor intake/output.
• The community nurses can use basic education to help prevent disease.
• Community-level roles are: school and community health. Nurses can also correct any nutritional deficiency or collaborate with public sectors.

Food-Borne Illnesses

• Salmonella causes diarrhea, nausea, headache, fever, abdominal pain, and vomiting from domestic and wild animal or human sources.
• Foods involved include shell eggs, meats, milk, and poultry.
• Shigella causes dehydration, chills, diarrhea, and fever from flies or human sources.
• Foods involved include macaroni/tuna/potato salads, and lettuce.
• Staphylococcus comes from infected sores from humans and sometimes cause dehydration, nausea, and vomiting.
• E. coli from cattle/humans causes vomiting, diarrhea, nausea, and abdominal pain with occasional fever.
• Foods include beef and imported cheese.
• Hepatitis A is viral from poor hygiene, contaminated water, and can cause liver problems.

Food Storage and Preservation

• Storing foods correctly maintains household’s safety. Ways depend on food.
• Storage means to keep products usable for a longer term.
• Essential to ensure condition and organism growth.
• There is also a reduced risk after harvest

• There are general steps for storage based on speed of spoilage. They are broken into perishable, semi-perishable, and non-perishable.
• Foods have varying storage times based on dryness or freshness. Cereals, bread, rice, and flour undergo unique steps. Bread can be stored for 5-7 days at room temperature in packaging.
• Rice has different steps for raw/cooked.
• Store fruits/veggies properly to keep their state, including low temperatures and dry zones as well as proper sealing. Use clay pots to cool items.
• Onions require drying under the sun well.
• Be aware of contamination and odors.
• Shorten shelf life from improper time at room temperature. Take consideration in keeping things sterile.
• Like meats, fish is best immediately consumed.
• Cassava can be piled high and is easy to bruise.
• Techniques involve altering certain steps, like drying/altering products in a way to prevent spoilage and microbial replication.

Simple Household Food Preservation Techniques

• Drying:*
• Preserves via removing the sun and being sliced to dry.
• Dried fruits are eaten dry.
• Vegetables also rehydrate.
• Smoking:*
• Meats are smoked and recommended.
• Dry fish lasts weeks/months.
• Salting:*
• Lasts for days. Salt removes moisture.
• Boiling:*
• Boiled-then kept in a clean container before intake.

Introduction to Dietetics

• Dietetics translates the sciences of nutrition to endorse health.
• Career involves multiple health and nutrition positions.
• Dietetics also involves microbiology, physiology, chemistry, biochemistry, statistics, psychology, and business too.
• Food interest is key because bodies need energy.
• There are roles available that involve teaching roles, and individuals need better eating.
• Nutritionists and dietitians focus on nutritious programs and supervising preparation.
• Roles include being a consultant and community dietitian.

Variety, Quality, Quantity of Nutrients for Healthy Living

• Energy balance balances energy intake and caloric intake.
• Guidelines outline sugar, alcohol, fruits, meats, and vegetables.
• Steps must be taken into identifying characteristics, consulting RDIs (involving protein and energy), deciding on meals (based on occupation and convenience), and their food items.

Dietary Counseling

• Counselors act as nutrition experts.
• Counselors aim to impact what people eat and recommend behavior. They must be trained and support people
• Types include rehabilitative, preventive, or remedial counseling. Benefits include emotional control and addressing maladjusted habits
• Principles address keeping information confidential, respecting autonomy, and being fair.
• Health volunteers offer data through education while supporting questions from clients.

Nutritional Assessment

• Involves collecting data while affecting decisions about a human.
• Involves height, weight, muscle mass, and bone density.
• To assess overall health. The goal is to find a nutritional level based on medications, history, or activity
• You are what you eat, so assessment identifies what to and not to eat.
• Allows experts to make decisions.
• Should occur per year so weight is stable. Assessment evaluates status from person.
• Identifies deficiency, tests current assessment.

Types of Nutritional Assessment

• Anthropometric is non-invasive data about the body on adults and children.
• This includes weight, sizes, and the proportion of the body during development patterns.
• This can monitor goals and provides opportunity to know about nutrition and adherence.
• Anthropometric includes a person’s BMI, weight, height, circumference
• Advantages involve being safe/simple with a diverse sample size and sensitivity.
• Disadvantages mean they have limited nutritional diagnostics.
• Biochemical looks at multiple levels such as stool, blood, and urine. These are medical issues.
• A physician follows biochemical things, including deficiencies in lymphocytes.
• These measure status and potential disease; health practitioner needs to conduct many tests.
• Clinical assessment, simplest form, shows nutritional body tests to assess specific parts.
• Good to detail transformations and to provide limited information here.
• Dietary tests evaluate what someone takes for a certain time, and if their diet needs altered. It can show data about someone’s nutritional state on intake.
• A lack of accurate data from intake impacts the outcomes.

Nutritional Assessment Tools

• Food frequency asks about what data. Has guidelines so experts can track. Follow what the doctor makes. They can be taken at the doctor, as well. Fill and include beverages and skipped meals.
• Calorie counters show how the results are based on input. Data comes based on gender, height, age, and weight. This might miss snacks and calories to estimate.
• Lastly, follow the data from a food pyramid and use it and follow all the tools every day.

Therapeutic Diets for the Management of Medical and Surgical Conditions

• Low-protein helps reduce protein to reduce the burden. This deals with kidneys, liver, and metabolism.
• Protein needs can drop well. This diet has issues because of eating disorders or not being sustainable due to cultural conditions.
• Monitoring can involve status on liver and kidney.
• High-protein diets are used during medical conditions to add protein as necessary. Used with surgery to heal tissue, for kidney issues, and cancer conditions.

Composition

• High protein is about 1.5 to 2.55. Fats are 20-35% and carbs must provide 45-65% of calories. High level meat or dairy is consumed.
• Soft diets make it easier to swallow and chew. A diet is indicated through oral or dental problems.
• A soft diet must be cooked until tender and moist. Diets for management must include managing sugar, monitoring a body weight, and preventing symptoms.
• A diet includes hydration and intake. Patients drink a lot of water. This is a diabetes diet.
• Control is also important and the plan must revolve around those principles.

Medical Conditions

• Look at the diet. Diabetes is also important.
• Diabetes also is for before or after surgery to allow the body to help and heal itself.
• They should consume whole diets.

Low Calorie/ High Calorie Diet

• High calorie is for surgical cases. Recovery can be from malnutrition. May require higher calorie take to battle the muscle loss and energy.
• In thyroid issues as well, more should be added to ensure weight is stable.
• The goal is to build things. Important to monitor the diet since leads to weight gain. There are also risks such as discomfort. Diets might be for healing body and building energy.
• Low diets allow people to lose weight. Highs are typically prescribed. These are common for obesity.
• Also, consider a low carb diet or for PCOS.
• Some aspects of management in conditions is lowering pressure and intake with high intake of energy. The idea is to burn excess weight.
• Eat fruits, fats, and vegetables. Stay sustained in the area.
• You can start with broths but be mindful when switching food.
• Deficiency risks involve water imbalances.

Fluid Diet

• Involve minimizing strain and sustaining hydration. This comes with liquid diets.
• Follow with monitoring, food tolerability, and nutrients. Have support and tolerance level.
• Nutrient deficiencies come with a lack of fluid diet.
• A plan to control and transition it must be set. Management includes swallowing and surgery. Must aim to sustain comfort.
• Sodium is necessary for balancing water but can have heart effect.

Here are some ways to treat with low diets

• Follow <1500 a day. Low intake ensures fluid from the kidney. Prevents overload.
• There is some surgery necessary to do here.
• Processed foods and snacks are bad. Good additives are spices and herbs. You might choose herbs instead. Follow labels on products.
• Celiac: This diet helps if you need post surgery or gluten issues. An autoimmune harms. Also, prevents from nutrient deficient symptoms in those not sensitive. In those with the problem, also wheat free.

Considerations

• Replace carbohydrates. There can be a diet without fortified items. Follow the grains and fruits.
• Avoid things with grains and wheat. Eat early digestion forms. Be sustainable when eating and mindful of how what you lack could affect you in a negative way.
• With low fats, reduce total fat a lot and what is consumed. This reduces body mass. For support, consider pancreatic and gallbladder issues.
• You can help by reducing what you take. Be aware.