NURS1115 Nutrition Lecture 1 PDF

NURS 1115: Nutrition Lecture 1 – Introduction to Nutrition: Key Concepts and Terminology Dr. Andrew S Dhanoo BSc. RPT. PhD  Contact me [email protected] Please include your student ID and course code in all correspondences. Course Details Prereq / Credits Time...

NURS 1115: Nutrition Lecture 1 – Introduction to Nutrition: Key Concepts and Terminology Dr. Andrew S Dhanoo BSc. RPT. PhD  Contact me [email protected] Please include your student ID and course code in all correspondences. Course Details Prereq / Credits Time Location NURS 1110 Cohort 1 : Mon 1-3pm Cohort 1 : Room 4 Biochemistry Cohort 2 : Fri 1-3pm Cohort 2 : Room 4 2 Credit Course Course Books Dudek, Susan G., Cdn Rd, and Shivananda Nayak B. Handbook Susan G. Dudek. Nutrition of Applied Biochemistry, essentials for nursing practice. Nutrition and Dietetics for Lippincott Williams & Wilkins, Nursing and Allied Health Any Edition Students: For Nursing and Allied Health Students 5th Edition :  Course Assessments Projects (30%) Midterm (10%) Final (60%) Recipe Calculation (15%) MCQ and Short MCQ ,Short Answer Community/Education (15%) Answer Questions and Essay-type  Course Outline 01 03 FUNDAMENTALS NUTRITION- OF HUMAN RELATED HEALTH ISSUES NUTRITION 02 04 NUTRITION CULTURAL, ACROSS THE ECONOMIC, AND LIFESPAN EDUCATIONAL INFLUENCES  Course Calendar 01 FUNDAMENTALS OF HUMAN NUTRITION Week Cohort 1 Cohort 2 Unit Topic Monday, Friday, 6th Unit 1: Fundamentals of Introduction to Nutrition: Key Week 1 2nd September Human Nutrition Concepts and Terminology September Digestion, Absorption, Monday, 9th Friday, 13th Unit 1: Fundamentals of Week 2 Metabolism, and Energy September September Human Nutrition Balance Monday, Friday, 20th Unit 1: Fundamentals of Nutritional Guidelines and Week 3 16th September Human Nutrition Nutritional Assessment September  Course Calendar 02 NUTRITION ACROSS THE LIFESPAN Monday, Friday, 27th Unit 2: Nutrition Nutrition in Infancy and Week 4 23rd September Across the Lifespan Childhood September Monday, 30th Friday, 4th Unit 2: Nutrition Adolescent and Adult Week 5 September October Across the Lifespan Nutrition Monday, 7th Friday, 11th Unit 2: Nutrition Nutrition in Older Adults Week 6 October October Across the Lifespan and Palliative Care  Course Calendar 03 NUTRITION-RELATED HEALTH ISSUES Mid-Term Monday, Unit 3: Nutrition- Diet and Chronic Exam (may Friday, 18th Week 7 14th Related Health Diseases in the be in a October October Issues Caribbean separate room) Monday, Unit 3: Nutrition- Friday, 25th Nutritional Deficiencies Project 1 Week 8 21st Related Health October and Toxicities Due October Issues Monday, Unit 3: Nutrition- Friday, 1st Food Safety, Allergies, Week 9 28th Related Health November and Special Diets October Issues  Course Calendar 04 CULTURAL, ECONOMIC, AND EDUCATIONAL INFLUENCES Unit 4: Cultural, Economic, and Week Monday, 4th Friday, 8th Cultural Practices and Educational Influences on 10 November November Food Choices Nutrition Monday, Unit 4: Cultural, Economic, and Week Friday, 15th 11th Educational Influences on Economic Factors 11 November November Nutrition Monday, Unit 4: Cultural, Economic, and Nutrition Education Week Friday, 22nd 18th Educational Influences on and Community 12 November November Nutrition Resources Monday, Review of Key Week Friday, 29th Project 2 25th Review and Exam Preparation Concepts and Exam 13 November Due November Preparation We need to Select a Class Rep Cohort 1 Cohort 2 Name: Name: Email: Email: Icebreaker Think of a food, fruit, or vegetable that has an attribute that best describes their personality. You have 2 minutes to write it down. Share your name and the food, and in less than 10 words, describe how you relate to this food. What is Nutrition? “Nutrition is the biochemical and physiological process by which an organism uses food to support its life and the factors which influence consumption.” Intro to Nutrition Maslow’s Hierarchy of Human Needs Is nutrition only about food?  Intro to Nutrition Is nutrition only about food? 1. Cultural Influences on Diet Traditions, values, and beliefs shape dietary choices, food preparation, and eating habits. 2. Economic Factors and Food Accessibility Socioeconomic status in determining access to nutritious foods/impact of food availability 3. Food as Pleasure and Emotional Well-being Psychological and emotional aspects of eating -pleasure, comfort, and social connection. 4. Nutritional Requirements and Dietary Balance Ensuring the right types, quantities, and combinations of foods to meet the body’s needs 5. Social and Family Dynamics Family, peers, and social networks influence eating behaviors and food choices. 6. Cultural and Religious Dietary Practices Religious and ethical dietary restrictions, such as vegetarianism, halal, or kosher diets 7. Food Preferences and Dietary Pleasure Taste, personal preferences, and enjoyment 8. Psychosocial and Behavioral Aspects of Eating Stress, emotions, and mental health conditions 9. Nutrition and Chronic Disease Management Managing and prevention of diseases 10. Developmental Needs for growth, development, and life stages/death Intro to Nutrition What role does a nurse have to play in patient’s Nutrition?  Intro to Nutrition What role does a nurse have to play in a patient’s Nutrition? 1.Nutritional Screening Identifying patients at nutritional risk during hospital admission or routine care. 2.Liaison Between Healthcare Providers Serving as a communication link between the dietitian, physician, and other healthcare team members. 3.Nutrition Resource Acting as a key nutrition resource for patients, especially during times when the dietitian is unavailable (e.g., evenings, weekends). 4.Reinforcement of Nutrition Counseling Reinforcing and supporting the nutrition counseling and education provided by the dietitian. 5.Discharge Instructions Offering nutritional guidance and advice as part of discharge instructions to ensure continuity of care. 6.Home Care Nutrition Support Supporting nutritional care in-home care and wellness settings, where dietitians may only be available consultative. 7.Monitoring and Documentation Monitoring patients' nutritional intake and documenting changes or concerns to inform the dietitian and physician.  Important Nutritional Definitions? Food - Any nutritious substance that people or animals eat or drink to maintain life Nutrient – Compounds/chemicals in food required for energy, chemical reactions, or to maintain the health of a living organism. Macronutrients- nutrients the body requires in large amounts (usually grams), including carbohydrates, proteins, and fats, Micronutrients- nutrients needed in smaller amounts (usually milligrams) , such as vitamins and minerals, essential for various biochemical processes and maintaining health. Vitamin - organic compound that the body needs to function properly, playing a key role in various metabolic processes and overall health. Mineral- inorganic substance that the body requires in small amounts for various physiological functions, including bone formation, nerve transmission, and enzyme activity. Nutrient Recap The 7 Food Groups The 7 Essential Nutrients Fibre  Nutrient Recap Carbohydrates Substance which contains carbon (C), Hydrogen (H) and Oxygen (O) in a 1:2:1 ratio. – or one carbon for every water molecule : Cx(H2O)x Functions: 1. Energy Production 2. Energy Storage 3. Protein Sparing 4. Reduction of Ketosis 5. Biological Recognition 6. Gastrointestinal Health 7. Flavor eg. Sweetness. Nutrient Recap Carbohydrates  Nutrient Recap Carbohydrates Main sources of carbohydrates in the human diet 1. Grains (e.g., wheat, rice, oats, barley, corn) 2. Fruits (e.g., apples, bananas, berries, oranges) 3. Vegetables (e.g. legumes, root provisions, nuts seeds) 4. Dairy Products (e.g., milk, yogurt) 5. Sugars and Sweeteners (e.g., table sugar, honey, maple syrup)  Nutrient Recap Carbohydrates Grains Includes wheat, barley, oats, rye, corn, rice, Whole Grains: Consist of the entire grain kernel. Eaten whole (e.g., oatmeal, brown rice) or milled into flour for bread, cereals, baked goods. Contains three parts: Bran: Outer coating with antioxidants, fiber, B vitamins, and minerals. Endosperm: Largest portion with starch, protein, and small amounts of nutrients. Germ: Smallest part, rich in B vitamins, vitamin E, and unsaturated fat.  Nutrient Recap Carbohydrates. Grains Refined Grains: Bran and germ mostly removed. Rich in starch, lacking in fiber, B vitamins, vitamin E, and other nutrients. Enrichment: Restores some B vitamins (thiamin, riboflavin, niacin) and iron. Fortification: Adds folic acid to prevent neural tube defects. Examples: White flour, white bread, white rice, refined cornmeal. Carbohydrate Content: One serving of grain provides ~15 g of carbohydrates.  Nutrient Recap Carbohydrates Vegetables Starch and some sugars provide the majority of calories in vegetables, but the content varies widely among individual vegetables. A ½ cup serving of the following “starchy” vegetables provides approximately 15 g carbohydrates: Corn Legumes (e.g., pinto beans, black beans, garbanzo beans) Lentils Peas Potatoes, sweet potatoes, yams Winter squash (e.g., acorn, butternut)  Nutrient Recap Carbohydrates Fruit Calories in Fruit: Primarily come from natural sugars: fructose and glucose. Exceptions: avocado, olives, and coconut, which are higher in fat. Fibre Content : Higher in fresh, whole fruits, especially with the skin on.Lower in fresh peeled fruits, canned fruits, and fruit juices. Processing typically reduces fiber content.  Nutrient Recap Carbohydrates Milk and Food from Animals Milk and Dairy Products: Contribute carbohydrates primarily through the natural sugar lactose. A typical serving (1 cup of milk or yogurt) provides approximately 12 g of carbohydrates.. Lactose-free milk still contains carbohydrates, with lactose broken down into glucose and galactose. Foods from Animals: Generally low in carbohydrates, as they primarily provide protein and fat. Exceptions include processed or breaded meats (e.g., sausages, hot dogs, breaded chicken), which may contain added carbohydrates from fillers, breading, or sauces. Eggs and plain meats (beef, pork, poultry, fish) contribute negligible amounts of carbohydrates.  Nutrient Recap Carbohydrates Digestion  Nutrient Recap Protein Protein is the major structural and functional component of every living cell. Every tissue and fluid in the body, except bile and urine, contains some protein. The type, amount, and sequence of amino acids determine a protein's primary structure. Proteins are formed by joining amino acids in various amounts and sequences, creating a wide variety of proteins. Proteins can be straight, folded, coiled, or three-dimensional, with shape determining function.  Nutrient Recap Protein FUNCTIONS Body Structure: Over 40% of body protein is in skeletal muscle, with significant amounts in skin, blood, tendons, membranes, organs, and bones. Enzymes: Proteins that facilitate chemical reactions without changing themselves, involved in processes like digestion and protein synthesis. Body Secretions: Proteins comprise neurotransmitters, hormones, antibodies, and other body fluids like breast milk, mucus, and sperm. Fluid Balance: Proteins regulate fluid balance by attracting water, with low albumin levels leading to edema. Acid-Base Balance: Proteins buffer acids and bases to maintain normal blood pH, protecting proteins from denaturation. Transport Molecules: Proteins like hemoglobin, albumin, and lipoproteins transport oxygen, fats, cholesterol, and vitamins in the blood. Special Functions: Specific amino acids serve functions like tryptophan (precursor to niacin and serotonin) and tyrosine (precursor to melanin and thyroid hormone). Energy Source: Protein provides 4 cal/g, serving as an energy source when consumed in excess or when carbs and fats are insufficient.  Nutrient Recap Protein Protein Sources: Found in meat, dairy, grains, and vegetables. Over 40% of protein in a MyPlate 2000-calorie food pattern comes from the Protein Recommended serving size of meat: 2½ to 3 oz. Protein Quality: Varies based on essential amino acid content. Complete Proteins: Provide all nine essential amino acids in adequate amounts (e.g., all animal sources and soy). Incomplete Proteins: Lack one or more essential amino acids in sufficient quantities (e.g., most plant proteins, except soy, and gelatin).  Nutrient Recap Lipids A lipid is any of various organic compounds that are insoluble in water Types of Fat: Good Fats: Unsaturated fats should be eaten in moderation. Bad Fats: Saturated and trans fats should be limited. Classes of Lipids: 1. Triglycerides: Make up 98% of dietary fat. 2. Phospholipids: Example - lecithin. 3. Sterols: Example - cholesterol. Fats vs. Oils: Fats: Solid at room temperature, typically high in saturated fats (e.g., butter, lard). Come from animals typically. Oils: Liquid at room temperature, generally high in unsaturated fats (e.g., olive oil, canola oil). Come from plants typically.  Nutrient Recap Lipids Functions Energy Source: Provides about 60% of the body’s calorie needs at rest; delivers 9 cal/g, more than double the calories of carbohydrates or protein. Insulation and Protection: Cushions internal organs to protect them from injury. Regulates body temperature by insulating against the cold. Vitamin Absorption: Facilitates the absorption of fat-soluble vitamins A, D, E, and K during meals. Cell Structure: Saturated Fatty Acids: Provide structure to cell membranes and support protein functions. Monounsaturated Fatty Acids: Key components of lipid membranes, especially in nervous tissue myelin. Skin Health and Growth: Essential fatty acids are crucial for maintaining healthy skin and promoting normal growth in children. Cell Signaling and Membrane Components: Omega-6 Fatty Acids: Involved in fatty acid synthesis, cell membrane composition, and cell signaling pathways. Regulation of Body Functions: Arachidonic Acid and EPA: Precursors to eicosanoids, hormone-like substances that regulate blood pressure, blood clotting, and other bodily functions.  Nutrient Recap Lipids Sources Animal Fats (e.g., meat, poultry with skin, dairy products like butter, cheese, cream, whole milk, Oils (e.g., olive oil, canola oil, sunflower oil, soybean oil, coconut oil, palm oil) Nuts and Seeds (e.g., almonds, walnuts, flaxseeds, chia seeds, peanuts) Fish and Seafood (e.g., fatty fish like salmon, mackerel, sardines, tuna, shellfish) Processed Foods (e.g., margarine, shortening, snack foods like chips and cookies, baked goods like pastries, cakes, donuts) Vegetables and Fruit : Avocados and olives  Nutrient Recap Vitamins Organic compounds made of carbon, hydrogen, oxygen, and sometimes nitrogen or other elements. Functions: Facilitate biochemical reactions to regulate body processes like growth and metabolism; essential for life. Susceptibility to Destruction: Vulnerable to heat, light, oxidation, acid, and alkalis. Example: Thiamin is heat-sensitive; Riboflavin is destroyed by light. Multiple Forms: Exist in different active forms with varying functions (e.g., Vitamin A: retinol, retinal, retinoic acid). Some vitamins have provitamins (inactive forms converted to active in the body). Fat-Soluble Vitamins:Stored in the body's fatty tissues and liver.Require dietary fat for absorption..Examples: Vitamin A, Vitamin D, Vitamin E, Vitamin K. Water-soluble Vitamins: Not stored in the body; excess is excreted in urine.Need to be consumed more regularly. Examples: Vitamin C, B Vitamins (e.g., B1 - Thiamin, B2 - Riboflavin, B3 - Niacin, B12, Folate).  Nutrient Recap Vitamins Functions Essential in Diet: Most vitamins must be obtained from the diet; exceptions include vitamins A, D, niacin, and those synthesized by GI tract microorganisms. Role as Coenzymes: Many B vitamins function as coenzymes necessary for metabolic processes. Antioxidant Function: Protect cells from free radicals by undergoing oxidation themselves. Key antioxidants include vitamin C, vitamin E, and beta-carotene. Use as Food Additives: Added to foods to boost nutritional content or preserve quality (e.g., vitamin D in milk, vitamin C in fruit drinks). Vitamins as Drugs: In megadoses, vitamins can function like drugs (e.g., niacin for lowering cholesterol, vitamin A for acne treatment).  Nutrient Recap Minerals Body Composition: Minerals make up about 4% of the body’s total weight. Found in all body fluids and tissues. Major vs. Trace Minerals: Major Minerals: Present in the body in amounts greater than 5 g (e.g., calcium, phosphorus, magnesium, sulfur, sodium). Trace Minerals: Present in the body in amounts less than 5 g (e.g., iron, iodine, zinc, selenium, copper). Essential for Life: Both major and trace minerals are essential for bodily functions. Inorganic Nature: Unlike vitamins, minerals are inorganic elements that originate from the earth’s crust. Do not undergo digestion or break down during metabolism. Chemical Stability: Minerals retain their chemical identities and are not destroyed by light, air, heat, or acids during food preparation. Presence of Other Minerals: The body also contains potentially harmful minerals like lead, gold, and mercury, often due to environmental contamination. Nutrient Recap Minerals  Nutrient Recap Fibre Fibre Overview: Definition: Refers to polysaccharides that cannot be digested by human enzymes. (also called roughage) Types of Fibre: Includes cellulose, pectin, gums, hemicellulose, β-glucans, inulin, oligosaccharides, fructans, lignin, and some resistant starch. Sources: Found only in plants, as components of plant cell walls or intercellular structure. Traditional Classification: Historically divided into insoluble and soluble fibres. Soluble Fibre: Slows gastric emptying, promotes fullness, blunts postprandial glucose rise, lowers serum cholesterol. Insoluble Fibre: Increases stool size, promotes laxation. Current Understanding: Inconsistent evidence for distinct functions; most fibres provide a blend of different types.  Nutrient Recap Fibre Fibre Overview Con’t: Terminology Shift: National Academy of Sciences recommends phasing out "insoluble" and "soluble" terms, focusing on specific physiological benefits. Dietary vs. Functional Fiber: Dietary Fibre: Intact, naturally occurring fibre in plants. Functional Fibre: Isolated or extracted fibre with beneficial physiological effects. Total Fibre: The sum of dietary and functional fibre. Caloric Contribution: Fibre fermentation by colon bacteria produces gases and short-chain fatty acids, providing 1.5-2.5 cal/g for the colon's mucosal lining.  Nutrient Recap Water Roles in the Body: 1. Provides shape and structure to cells. 2. Regulates body temperature through heat absorption and sweating. 3. Aids in digestion and nutrient absorption (7-9 L secreted daily in the GI tract). 4. Transports nutrients and oxygen (92% of blood plasma is water). 5. Acts as a solvent for vitamins, minerals, glucose, and amino acids. 6. Participates in metabolic reactions, including hormone and enzyme synthesis. 7. Eliminates waste products through urine, feces, and expiration. 8. Lubricates joints and cushions internal organs.  Nutrient Recap Water Daily Water Needs: Adequate Intake (AI): 3.7 L/day for men, 2.7 L/day for women, including water from all sources. Fluid intake should be spread throughout the day as the body cannot store water. Hydration: hirst is a reliable indicator of need for most healthy adults. Urine color (pale yellow) can indicate adequate hydration. Increased fluid needs during hot weather, strenuous exercise, or in certain medical conditions. Risks of Inadequate Intake: Dehydration can impair mental and motor functions, increase body temperature, and lead to life-threatening heat stroke. Severe dehydration (7-10% body weight loss) can cause dizziness, delirium, and collapse. Risks of Excessive Intake: Rare in healthy individuals, but excessive water intake can lead to hyponatremia (low sodium levels), causing symptoms like muscle weakness, confusion, and in severe cases, death. Food Groups Theories Food Group Theories Food Group Theories  Food Group Theories 1. Staples: Includes cereals (bread, rice, cornmeal, etc.) and starchy fruits, roots, and tubers (banana, plantain, breadfruit, yam, sweet potato, etc.). These foods primarily provide carbohydrates, vitamins, minerals, and fiber. 2. Legumes/Nuts: Includes various peas, beans, and nuts such as red peas, black-eye peas, peanuts, etc. These foods are rich in protein, carbohydrates, calcium, iron, and fiber. 3. Vegetables: Focuses on dark green leafy, yellow, and other non-starchy vegetables like callaloo, spinach, pumpkin, and carrots. These are good sources of vitamins A, C, B complex vitamins, minerals, and fiber. 4. Fruits: Includes mango, guava, orange, pineapple, West Indian cherry, pawpaw, etc. Fruits provide carbohydrates, vitamins (especially C and A), B complex vitamins, minerals, and fiber. 5. Foods from Animals: Encompasses lean meats, fish, poultry, eggs, dairy products, and organ meats. These are excellent sources of protein, iron, B complex vitamins, fat- soluble vitamins, and fat. 6. Fats and Oils: Includes polyunsaturated oils (vegetable oils), saturated fats (butter, margarine, coconut oil), and other fat sources. These foods contribute fats, vitamin E, and in some cases, vitamins A and D.  Food Group Theories Multimix Principle The multimix principle is a guideline for combining foods from complementary food groups to ensure nutritional balance. The multimix principle is based on the use of the Caribbean food groups. Only four of the six food groups are used in the multimix principle. These groups are: 1. legumes and nuts 2. food from animals 3. vegetables 4. staples. These groups were chosen due to the fact that they will provide the highest nutritional content.  Food Group Theories Multimix Principle There are three types of multi-mixes. NB: Regardless of the mix, the Staples group should always be used at each meal 1. Double mix or two-mix – two food groups are represented The most economical meal plan. The right mix must be ensured to contain all the essential amino acids in the correct proportions. Provision staple must be mixed with food from animals for the meal to contain protein of high biological value. For example: Staples – Cereal + Legumes e.g. Rice and Peas or Toast and Baked Beans Cereal + Food from Animals e.g. Macaroni and Cheese; Rice and Baked Fish Staples – Provision + Food from Animals e.g. Mackerel Rundown and Green Bananas 2. Triple mix or three mix – three of the food groups are represented Staples-Cereal + Legumes + Vegetable e.g. Rice and Peas with Glazed Carrots Staples-Provision + Food from Animals + Vegetable e.g. Ripe Plantain with Salt Fish and Callaloo Staple + Food from Animals + Legumes e.g. Stewed Beef and Pigeon Peas and Rice 3. Quadri-mix or four mix – all four of the foundation food groups are represented Cereal +Legume + Food from Animals + Vegetable Boiled Dumplings + Stewed Beef + Broad Beans + Carrots Ground Provision + Legume + Food from Animals + Vegetables Boiled Yam + Stewed + Oxtail + Pumpkin  Food Group Theories Food Composition Food Composition Databases (FCDB), also referred to as Food Composition Tables (FCT), are data that provide the nutritional content of foods. FCDBs are a required input in order to convert foods from food consumption data to nutrient intakes.  Project 1 Use food composition tables and other resoures to calcuate the componentes of a local recipie.  END Next Leture: Digestion, Absorption, Metabolism, and Energy Balance