Basic Nutrition and Diet Therapy PDF

 Nutrition.  Food.  nutrient.  Depend on energy expenditure.  both energy requirements and expenditure should be in a balance.  Approximately 3000 kcal for reference man and 2200 kcal for reference woman.  Reference man: Young adult male aged 25 yea...

 Nutrition.  Food.  nutrient.  Depend on energy expenditure.  both energy requirements and expenditure should be in a balance.  Approximately 3000 kcal for reference man and 2200 kcal for reference woman.  Reference man: Young adult male aged 25 years old, weighting 65 kg and works 8 hours/day in a comfortable temperature.  Reference woman: young adult female aged 25 years old, weighting 55kg and working 8 hours/day in a comfortable temperature.  Age.  Sex.  Climate.  physical activity.  It is the process of combination of food stuffs from different food groups to form a meal.  It is the base for constructing an adequate balanced diet.  The presence of the essential elements in balanced proportions.  The nutritional requirements of the individual.  Economic, social and health conditions. Provides an adequate amount of all nutrients in a balanced proportion.  CHO supply = 3000 X 60%= 1800 cal./ 4=450 gm.  Fat supply = 3000 X 30% = 900 cal./9= 100gm.  Protein supply 10% = 3000 X10 =300 cal. / 4= 75 gm.  Food groups.  Food guide pyramid.  Food composition tables.  Nutrient and energy density.  Dietary guidelines.  Exchange list. Types. Dietary sources. Function. Requirements. Deficiency. Toxicity. Types Animal Plant protein protein source Meat, egg, Peas, beans, milk, fish lentils…. characte High biologic Low biologic rs value. value. Complete Incomplete protein. protein.  Intake of a variety of plant food all-over the day so that The missing amino acids of one food can be supplemented by the others.  Formation of : o Cells both new and injured cells. o Enzymes& hormones, hg and other essential compounds.  Fluid balance.  Acid base balance.  May provide part of energy  Transport molecules e.g. lipoprotein  Contributing to the immune function through formation of antibodies.  Infants and children: 2-3 gm. / kg. of the body weight.  For adults: 0.8 – 1 gm. /kg. of the ideal body weight.  During pregnancy: 1.3-1.5 gm/kg.  Lactation: 2gm./kg.  General effects.  Loss of weight and debility, muscle wasting in adults.  Hypo-proteinaemia and nutritional edema in severe cases.  Fatty liver.  Pure protein deficiency, in infant and young children cause kwashiorkor.  With severe energy deficiency cause marasmus in young children  Impairment in kidney functions especially in patients with diabetes.  There is a link between cancer colon and increased consumption of red meat.  High protein foods are usually high in fats which may cause hyperlipidemia.  Simple carbohydrates (sugars): o Monosaccharide ( glucose, fructose, and galactose) o Disaccharides include: sucrose, maltose & lactose.  Complex carbohydrates: (starch, glycogen, fibers).  Main source of energy;. o Red blood cells and brain: can use only glucose and other simple carbohydrate forms for energy. o Spare protein as a source of energy :for its primary purpose of building and repairing tissues and preventing ketosis.  Used as flavoring and sweetening agents in food industry.  Fibers promote healthy intestinal function & prevent hypercholesterolemia and heart diseases. Insoluble:e.g. cellulose and hemicellulose, is important in the diet for:  Maintenance of the peristaltic movem.  Removal of waste products from the intestinal tract.  Present mainly in fresh fruits and vegetables and wheat bran. Soluble :e.g. gum, pectin, and some hemicellulose.  Fermented by bacteria in the colon to produce gases and volatile fatty acids.  Slow gastric emptying and the movement of chyme through the intestine,  Delay the absorption of glucose  Lower elevated blood cholesterol level.  The best sources are: oats, fruits and legumes. 1-Plant sources:  cereal grains (wheat and corn).  Refined products. 2- Animal sources: only glycogen and lactose of milk. 60% of the total energy (50% complex &10% sugars).  The maximum is about 4 mg/kg/min which are approximately 400 g / day.  The minimum:100 g to supply energy as glucose for brain and red blood cells; and to minimize the breakdown of body protein for gluconeogenesis.  20-35 g of fiber daily or 10-13 g/1000 kcal. Rare. With: Restricted carbohydrate intake or Impairment in its metabolism, Fat is utilized to provide the greater part of energy, with the risk of incomplete combustion and the development of ketosis. Acute: rapid effect  Osmotic diarrhea.  Gastrointestinal tract disturbances  Hyperglycemia.  Excess intake of fibers without increased intake of water can cause hard stool and even intestinal blockage.  minerals especially calcium, zinc, and iron making them less available to the body. Long run effect:  Predispose to obesity.  Dental caries.  Cause stress on patients with respiratory insufficiency.  Excessive intake of fibers reduce absorption of minerals (calcium, zinc, iron).  Fats and oils in the foods are mostly in the form of triglycerides (glycerol core linked to it three fatty acids).  The nature of the fat, whether solid or liquid, depends on the kind of fatty acids linked to the glycerol core.  Saturated: Mainly in o Animal fats, solid at room temperature. o Tropical oils (coconut and palm leave oils)  Unsaturated : o Present in plant oils , liquid at room temperature; which may be :  Monounsaturated: mainly present in olive and canola oils.  Polyunsaturated: mainly present in corn, soybeans, and safflower oils.  Alpha-linolenic acid and linoliec acid  should supply 1-2% of the total caloric intake that corresponds to about 1 tablespoon of plant oil each day.  Visible fat: present in animal fats, butter, ghee, vegetable oils, and margarine.  Invisible fat: fat is hidden in whole milk, pastries, cookies, cake, cheese and crackers. This type of fat should be considered when eating a low fat diet.  Source of energy.  Source of essential fatty acids  Supply fat -soluble vitamins.  Protection of the body and support the organs.  Prolongation of the emptying time of the stomach, thus giving the sense of satisfaction after meals.  Providing flavor and texture to foods.  About 30% of the total calories in a balanced diet, a maximum of one third of those (10%) as saturated fats.  Limit cholesterol to about 300 mg /day.  The least amount of fat, to maintain good health is that supply about 15% of the total energy requirements.  Digestive disturbances.  Obesity.  The risk of hyper-lipidaemia and its role in the development of atherosclerosis.  Increased rate of cancer e.g. colon, rectum, prostate, and endometrium.  Not a common condition.  May occur with severe dietetic, and anorexia nervosa patients.  Very low fat diet can cause: o Disturbance in the blood glucose level especially in diabetic patients. o Deficiency of fat soluble vitamins.  ‫الحمد لله‬ ‫الذي‬ ‫بنعمته تتم الصالحات‬