B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics PDF

B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics Bhushan Science B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics Bhushan Science UNIT 1 INTRODUCTION TO NUTRITION CONCEPTS OF...

B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics Bhushan Science B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics Bhushan Science UNIT 1 INTRODUCTION TO NUTRITION CONCEPTS OF NUTRITION AND HEALTH DEFINITION OF NUTRITION & HEALTH Nutrition: The process by which organisms take in and utilize food substances. Essential for growth, repair, and maintenance of good health. Health: A state of complete physical, mental, and social well-being, not merely the absence of disease or infirmity. Nutrition plays a crucial role in maintaining this state. MALNUTRITION – UNDER NUTRITION & OVER NUTRITION 1. Under Nutrition: Occurs when nutrient intake does not meet daily energy requirements. Leads to deficiencies like stunting, wasting, underweight, and micronutrient deficiencies. Common in low-income regions; influenced by poverty, lack of food security. 2. Over Nutrition: Results from excessive intake of nutrients, especially calories. Leads to obesity, cardiovascular diseases, type 2 diabetes, and certain cancers. Often observed in higher-income regions; linked to lifestyle choices and food availability. ROLE OF NUTRITION IN MAINTAINING HEALTH 1. Growth and Development: Essential nutrients support cellular growth and regeneration. Vital for children and adolescents; affects physical and cognitive development. 2. Disease Prevention: Balanced diet reduces risk of chronic diseases like heart disease, diabetes. Adequate intake of vitamins and minerals boosts immune function. 3. Energy Provision: Nutrients like carbohydrates, fats, and proteins provide energy. Essential for daily activities and maintaining bodily functions. 4. Mental Health: Nutrient intake impacts cognitive function and mental well-being. Deficiencies linked to mood disorders, cognitive decline. FACTORS AFFECTING FOOD AND NUTRITION 1. Socioeconomic Factors: Income, education, cultural beliefs influence food choices and access. Poverty often limits access to diverse and nutritious foods. B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics Bhushan Science 2. Geographical Factors: Availability of certain foods varies with climate, geography. Food deserts limit access to healthy options. 3. Lifestyle Choices: Eating habits, physical activity levels impact nutritional status. Sedentary lifestyle, fast food culture contribute to overnutrition. 4. Health Status: Certain diseases, conditions require special dietary considerations. Digestive disorders, allergies, metabolic conditions affect nutrient absorption. 5. Age and Gender: Nutritional requirements vary with age, gender. Pregnant women, elderly, children have unique nutritional needs. 6. Policy and Education: Government policies on food production, distribution affect availability. Nutrition education promotes healthy eating choices and habits. NUTRIENTS CLASSIFICATION MACRO & MICRONUTRIENTS 1. Macronutrients: a. Required in larger amounts. b. Types: i. Carbohydrates: 1. Primary energy source. 2. Found in bread, pasta, fruits, vegetables. 3. Includes sugars, starches, and fibers. ii. Proteins: 1. Essential for growth, repair, and maintenance of tissues. 2. Sources include meat, dairy, beans, and nuts. 3. Composed of amino acids, some of which are essential. iii. Fats: 1. Vital for energy, cell growth, protecting organs, and maintaining body temperature. 2. Found in oils, butter, nuts, and fatty fish. 3. Includes saturated, unsaturated, and trans fats. 2. Micronutrients: a. Needed in smaller quantities. b. Types: i. Vitamins: 1. Organic compounds crucial for various bodily functions. 2. Types include fat-soluble (A, D, E, K) and water-soluble (B vitamins, C). 3. Aid in energy production, immunity, and blood clotting. B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics Bhushan Science ii. Minerals: 1. Inorganic elements like calcium, iron, potassium. 2. Support bone health, oxygen transport, and nerve function ORGANIC & INORGANIC 1. Organic Nutrients: Carbon-containing and generally come from living organisms. Include all macronutrients and vitamins. Play roles in energy provision, structural functions, and metabolic processes. 2. Inorganic Nutrients: Do not contain carbon. Mainly minerals and water. Crucial for hydration, structural functions, and electrolyte balance. ENERGY YIELDING & NON-ENERGY YIELDING 1. Energy Yielding Nutrients: Provide caloric energy. Include carbohydrates, proteins, and fats. Measured in calories, with fats providing the most energy per gram. 2. Non-Energy Yielding Nutrients: Do not provide energy but are essential for other functions. Vitamins and minerals support various physiological processes. Water is critical for hydration, temperature regulation, and as a medium for biological reactions. Nutrient Type Description Examples Macronutrients Needed in large amounts for Carbohydrates, Proteins, Fats energy, growth, and body functions. Micronutrients Required in smaller amounts for Vitamins (A, B, C, D, E, K), various bodily functions. Minerals (Iron, Calcium) Organic Nutrients Contain carbon, derived from Carbohydrates, Fats, Proteins, living things. Vitamins Inorganic Nutrients Do not contain carbon, often Minerals (e.g., Iron, Calcium), come from the earth or water. Water Energy Yielding Provide calories to the body. Carbohydrates (4 cal/g), Nutrients Proteins (4 cal/g), Fats (9 cal/g) Non-Energy Yielding Essential for health but do not Vitamins, Minerals, Water Nutrients provide energy. B.Sc Nursing 2nd Sem Applied Nutrition & Dietetics Bhushan Science FOOD CLASSIFICATION – FOOD GROUPS 1. Grains: Includes bread, rice, pasta, and cereals. Whole grains (like whole wheat and brown rice) are more nutritious than refined grains. 2. Vegetables: Wide variety includes leafy greens, root vegetables, and legumes. Can be fresh, frozen, canned, or dried. 3. Fruits: Includes fresh, canned, frozen, or dried varieties. Provides essential vitamins, fiber, and antioxidants. 4. Dairy: Includes milk, cheese, yogurt, and other milk-based products. Rich in calcium and protein. 5. Protein Foods: Encompasses meats, poultry, seafood, eggs, nuts, seeds, and soy products. Provides essential amino acids for muscle and tissue repair. 6. Fats and Oils: Includes plant oils (like olive oil) and fats present in food (like avocados and nuts). Essential for energy and supporting cell growth. ORIGIN 1. Plant-Based: Derived from fruits, vegetables, grains, nuts, and seeds. Includes whole foods like apples or processed items like bread. 2. Animal-Based: Comes from animals, such as meat, dairy, and eggs. Includes both fresh products like fish and processed products like cheese. 3. Mixed Origin: Foods that combine plant and animal sources. Examples include pizza (bread, cheese, and possibly meat toppings) and casseroles.