Lect-1. Introduction to chapter one BSNu

nutrition in nursing

1. Introduction to Applied Nutrition By Sehrish Naz lecturer ( INS - KMU ) 6/21/2022 Imran Waheed 1 Prepared by Imran Waheed Demonstrator ( INS - KMU )

2. Objectives At the end of this session students will be able to: Learn terminologies related to nutrition. Know history of nutrition. Discuss role of food and its medicinal value. Classify food based on their functions. List down some nutritional disorders. Know role of nurse in nutrition. 6/21/2022 Imran Waheed 2

3. Terminologies Nutrition: Nutrition is the science of food and its relation to health . Health: Health is the state of complete physical ,mental and social well being and not merely the absence of disease or infirmity . Nutrients: Nutrients are substances essential for growth, maintenance, function and reproduction of a cell or of an organism. The absence or deficiency of one of these may result in poor health or disease. 6/21/2022 Imran Waheed 3

4. Conti… Micronutrients: Micronutrients are those nutrients that the body needs in smaller amounts. i.e. Vitamins and Minerals. Macronutrients: Macronutrients are those nutrients that the body needs in large amounts. i.e. Carbohydrates , Fats and Proteins. Wasting: It refers to the result of weight loss associated with an acute period of food shortage or disease and is defined as low weight for height . 6/21/2022 Imran Waheed 4

5. Conti… Malnutrition: The impairment of health resulting from a deficiency ,excess or imbalance of nutrients. The term malnutrition refers to both undernutrition and overnutrition. Undernutrition: Undernutrion in children is defined as low weight for age , low height for age and low weight for height . Chronic Energy Deficiency (CED): It is commonly used to describe a condition of underweight among adults as a result of prolong negative energy balance . A BMI value of less than 18.5 indicates CED in adults. 6/21/2022 Imran Waheed 5

6. Conti… Body Mass Index (BMI): It is a ratio of weight for height, which is often used to estimate body fat. It is obtained by dividing the weight in kilograms by the square of height in meters. Nutritional Security: It is the physical ,economic and social access to and a utilization of an appropriate balanced diet, safe drinking water , environmental hygiene and primary health care for all. 6/21/2022 Imran Waheed 6

7. Conti… Kilocalorie (Kcal): It is the amount of heat required to raise the temperature of 1 liter of water by 1 degree Celsius ( 1°C); 1 kcal =1000 cal . Metabolism: The sum of all the chemical and physical changes that take place within the body that enables its continued growth and functioning. Basal Metabolic Rate (BMR): It is the rate at which the body uses calories or energy to meet its basal metabolic needs. 6/21/2022 Imran Waheed 7

8. Conti… Diet: Diet is the sum of food consumed by a person or other organism. Balance Diet: It is a food intake that includes all of the dietary needs of the organism in the correct proportions . Therapeutic Diet: It is the modification of food either in consistency ,preparation or nutrients to meet the special nutritional needs of a person suffering from a particular disease or condition. 6/21/2022 Imran Waheed 8

9. Conti… Recommended Dietary Allowances (RDAs): It is defined as the intake of nutrients derived from diet to meet the nutritional needs for all healthy persons. Antioxidant: A compound that protects tissues from the damage caused by oxygen when it acts to produce free radicals. e.g. vitamins E , A and C and beta carotene . Free Radicals: It is an unstable molecule that attacks other molecules and plays a major role in the ageing process and degenerative diseases. 6/21/2022 Imran Waheed 9

10. History of Nutrition Nutrition discoveries from ancient days and the continuous research in its effect on health have positive effect on health and well being. Some important dates in the history of nutrition are listed below: 400 BC: Hippocrates said , Let food be thy medicine and medicine be thy food’. 1500 AD: Leonardo da Vinci, an artist and a scientist compared the metabolism of the body to the burning of the candle. 6/21/2022 Imran Waheed 10

11. Conti… 1747 AD: Dr James Lind , a physician in the British Navy ,performed the first experiment on nutrition. He gave some lime , sea water and vinegar to British sailors as they were only on a diet of dried meat and bread during long voyages. During these voyages , they developed scurvy , a painful bleeding disorder of the gums. 6/21/2022 Imran Waheed 11

12. Conti… When they were given foods rich in vitamin C ,they did not develop this disorder. Although vitamin C was not discovered till 1930s . 1770 AD : Antoine Lavoisier , the father of nutrition, discovered the process of metabolism and demonstrated where the animal heat comes from. Early 1880s: Important discoveries were made that foods are composed of carbon , hydrogen nitrogen and oxygen . 6/21/2022 Imran Waheed 12

13. Conti… 1840 AD: Justus Liebig of Germany declared that carbohydrates were composed of sugars, fats of fatty acids and proteins or amino acids. 1897 AD: Christiaan Eijkman , a Dutch physician, discovered that brown rice when given to natives of Java (Island of Indonesia) were cured of beriberi . Nutritionists later discovered that unpolished rice ,which contains bran is rich in vitamin B1 (thiamine) . 6/21/2022 Imran Waheed 13

14. Conti… 1912 AD: E.V. McCollum discovered the first fat soluble vitamin, vitamin A . 1912 AD: Dr Casmir Funk was the first to coin the term vitamin . 1930s: William Rose discovered essential amino acids , the building blocks of protein. 1940s: Water soluble vitamins, B and C were discovered. 6/21/2022 Imran Waheed 14

15. Conti… 1950s: Vitamins and minerals and their role as components of enzymes and hormones in effective functioning of the body were discovered. 1968 AD: Linus Pauling created the term orthomolecular nutrition .He proposed that by giving optimum nutrition to the body ,better health and prolonged life can be achieved. 6/21/2022 Imran Waheed 15

16. Role of Food and Its Medicinal Value Curd or Yogurt: Curd contains probiotic or friendly bacteria that thrive in our intestine and protect us against intestinal infections. It helps in digestion. Fibre: The indigestible portion of plant foods is referred to as fibre; this plays important role in lowering cholesterol and preventing constipation and several degenerative diseases. 6/21/2022 Imran Waheed 16

17. Conti… Garlic: Allicin in garlic is considered as a remedy for heart disease and stroke. It also relieve flatulence and has antibacterial properties. Ginger: It has been used for centuries in the treatment of stomach disorders , like indigestion , nausea and vomiting and hepatic disorders. It has anti-inflammatory property as well. 6/21/2022 Imran Waheed 17

18. Conti… Green Tea: Green tea protect us from digestive and respiratory tract infections. It is also believed to have anticarcinogenic properties and prevent against colon and stomach cancers. Pepper: It has been in use for centuries. It has anti-inflammatory properties and relive respiratory tract infections. 6/21/2022 Imran Waheed 18

19. Conti… Soya Bean: This is a high protein plant food and is high in soluble fibre also. It is effective in reducing bad cholesterol in the body. It also reduces the menopausal symptoms of hot flashes and reduces the risk of uterine cancer . 6/21/2022 Imran Waheed 19

20. Classification of Foods Foods are classified based on their functions. Energy Yielding: Foods rich in carbohydrate and fat are energy-yielding foods. Examples are cereals, roots and tubers, sugars ,oils and butter. Body Building: Protein rich foods are considered as body -building foods. Examples are meat, fish ,poultry,eggs,pulses and legumes. 6/21/2022 Imran Waheed 20

21. Conti… Protective Foods: Foods rich in protein, vitamins and minerals have regulatory functions in the body like maintaining the heartbeat, water balance, temperature, etc. Protective foods are broadly classified into two groups : a) Foods rich in vitamins , minerals and Proteins of high biological value e.g. milk , egg , and fish . b) Foods rich in certain vitamins and minerals only e.g. green leafy vegetables and fruits . 6/21/2022 Imran Waheed 21

22. Nutritional Disorders Malnutrition: 1) Kwashiorkor 2) Marasmus A- Vitaminosis : Vitamin B : 1) B1-Beriberi 2) B2-Ariboflovinosis 3) B3-Pellagra 4) B6-Pyridoxine deficiency 6/21/2022 Imran Waheed 22

23. Conti… 5) B7 – Biotin deficiency 6) B9 – Folate deficiency 7) B12- Vitamin B 12 deficiency Other Vitamins deficiency: 1) A- Bitot spots 2) C- Scurvy 3) D- Osteomalacia / Rickets 6/21/2022 Imran Waheed 23

24. Conti… Hyperalimentation: 1) Hypervitaminosis A 2) Hypervitaminosis E 3) Hypervitaminosis D 6/21/2022 Imran Waheed 24

25. Role of Nurse in Nutrition Assess the nutritional status of the individual, family and community. Analyze the nutritional demands of the individuals. Determine the factors that influence the nutritional status like BMI, age, sex, education, socio economic status, culture, availability of nutrient rich foods while planning the meal . Conduct a nutritional surveillance of the community to know the health status of the community. 6/21/2022 Imran Waheed 25

26. Conti… Plan and provide a nutritional health education programs . Encourage the health professionals to participate actively in the nutritional programs. Create awareness among the public about nutritional supplementation programs. 6/21/2022 Imran Waheed 26

27. References 1. The Directory of Food and Nutrition Information: for Professionals and Consumers. Edited by Frank, Robyn C., and Holly Berry Irving. 2nd ed. 1992. D. H. Hill Ref TX353 .D56 1992 2. Calories and Carbohydrates . Kraus, Barbara. 9th rev. ed. 1991. 3. D . H. Hill Ref TX551 .K745 19913.Mason JB, et al. Improving child nutrition in Asia. Food and Nutrition Bulletin. 2001;22(3):3–85 . 4.Handbook of Food Additives . Compiled by Michael and Irene Ash. 2nd ed. 2002.D . H. Hill Ref TX553 .A3 A84 2002 6/21/2022 Imran Waheed 27

28. 6/21/2022 Imran Waheed 28 THANK YOU !