Nutrition Assessment Module 2 PDF

NUTRITION ASSESSMENT DR. REGIE P. DE JESUS Nutrition Assessment a systematic process used to evaluate an individual's nutritional status involves collecting and analyzing data to identify any potential nutritional deficiencies or excesses. develop a personalized plan that addres...

NUTRITION ASSESSMENT DR. REGIE P. DE JESUS Nutrition Assessment a systematic process used to evaluate an individual's nutritional status involves collecting and analyzing data to identify any potential nutritional deficiencies or excesses. develop a personalized plan that addresses any identified nutritional needs Digestion in the Digestive System Mechanical Digestion Begins in the mouth (chewing) Continues in the stomach (churning) and intestines Chemical Digestion Involves breaking down food into smaller molecules by enzymes Occurs in mouth (salivary amylase), stomach (pepsin), and intestines (pancreatic enzymes) Secretion in the Digestive System Salivary Glands (Saliva) Secretes amylase for carbohydrate breakdown Stomach Secretes hydrochloric acid (HCl) and pepsinogen (activated to pepsin) Pancreas Secretes enzymes (amylase, lipase, proteases) into the small intestine Bicarbonate neutralizes stomach acid Secretion in the Digestive System Liver and Gallbladder Secretes bile, stored in the gallbladder, which emulsifies fats Secretion in the Digestive System Small Intestine Secretes enzymes (e.g., maltase, sucrase, lactase) to finalize digestion Absorption in the Digestive System Small Intestine (Primary Site) Nutrient absorption through villi and microvilli Carbohydrates → absorbed as monosaccharides Proteins → absorbed as amino acids Fats → absorbed as fatty acids and glycerol via lacteals (lymphatic system) Absorption in the Digestive System Large Intestine Absorbs water and electrolytes Forms and stores feces Components of Energy Expenditure Basal Energy Expenditure (BEE) Thermic Effect of Food (TEF) Activity Thermogenesis (AT) Basal Energy Expenditure BEE or BMR minimum amount of energy expended that is compatible with life reflects the amount of energy used during 24 hours while physically and mentally (completely) at rest in a thermoneutral environment Measurements of BEE should be done before an individual has engaged in any physical activity remains remarkably constant on a daily basis. Resting energy expenditure - REE, or resting metabolic rate (RMR Less strict than BEE energy expended in the activities necessary to sustain normal body functions and homeostasis. includes the energy required by the central nervous system and for the maintenance of body temperature Higher than BEE by 10-20% Factors Affecting Resting Energy Expenditure Age – highest during periods of rapid growth – e.g.1st 2 years of life Body Composition – primary predictor of REE (i.e. Lean body Mass (LBM) – e.g. athletes -5% Climate – 5-20% higher in tropical countries Gender – 5% lower in women Hormonal status – endocrine disorders, during pregnancy Temperature – fever increases REE Thermic Effect of Food aka TEF increase in energy expenditure associated with the consumption, digestion, and absorption of food. Obligatory thermogenesis - energy required to digest, absorb, and metabolize nutrients, including the synthesis and storage of protein, fat, and carbohydrate. Adaptive or facultative thermogenesis -“excess” energy expended in addition to the obligatory thermogenesis and is thought to be attributable to the metabolic inefficiency Thermic Effect of Food aka TEF https://tinyurl.com/DYCITEECalculator Thermogenesis Activity thermogenesis (AT) physical activity is the most variable component of TEE Non-Exercise Activity Thermogenesis (NEAT) energy expended during the workday and during leisure-type activities (e.g., shopping, fidgeting, even gum chewing Calorie Counting See separate PowerPoint presentation FOOD LABELS Sets health claims allowed Helps consumer choose foods that are most healthful & avoid being deceived by false advertisement Determines serving sizes Standardizes descriptive terms FOOD LABELS Low Calorie – 40 calories or less/ serving Calorie free -