Unit 13 Nutrition unit 13 nutrition unit about nutrition

Foundation in nursing 101 slides about nutrition and vitamins in the body
A,c,d,b1,b12

1. UNIT-13
Nutrition
by Mrs. Alia alsaibie

2. Nutrition
Nutrition : is the sum of interactions between an organism and the food
it consumes.
Nutrients:
Are organic and inorganic substances found in the foods and
required for growth, tissue maintenance and normal functioning.
Nutritive Value: the nutrient content of a specific amount of food.
Caloric value: the amount of energy that nutrients or foods supply to the
body.

3. Essential Nutrients
Water
Carbohydrate
Proteins
Fats
Vitamins
Minerals

4. BalancedNutrition (diet)
•Balanced diet means choosing a variety of foods from the different
food groups
•1. Grain Products
•2. Vegetables and Fruit
•3. Milk Products
•4. Meat

5. The Importance of Balanced Nutrition
1.Prevents diseases and infections (it support and strengthen the immune system)
2.Helps control body weight (balanced diet is the only way to control weight in the
long term)
3.Improves mental and cognitive health (the right mix of nutrients can help to
ease symptoms of depression and anxiety, e.g. vit D helps reduce depression. Also, it improves
memory and the ability to learn)
4.Human growth (it is important to receive the right nutrients so that cells are built and
maintained)
5.Healthy skin (diet rich in vegetables and unsaturated fats and low in dairy and sugar may
lead to healthier younger looking skin)

6. Factors Affecting Nutrition
. Age (children and old age eat less than adults)
. Gender (Young males (19-30 yrs.) needs around 2600 calories/day. Young females (19-30 yrs.) needs around 2000 calories/day)
. Personal preferences (vegetarians, vegans, fast food)
. Religious practices (fasting in Ramadan, some religions forbid eating meat )
. Health (lactose intolerance, celiac disease/ gluten intolerance, diabetes)
. Advertising (increase appetite for eating)
. Psychologic factors (binge eating, anorexia)

7. Terminologies related to
Imbalanced/PoorNutrition:
Malnutrition:the lack of necessary or appropriate food substances but
in practice includes both undernutrition and overnutrition.
Overnutrition:a caloric intake in excess of daily energy requirements,
resulting in storage in the form of adipose tissue.
Undernutrition: an intake of nutrients insufficient to meet daily
requirements because of inadequate food intake .

8. Effect of Imbalanced/Poor Nutrition:
•Obesity
•High blood pressure
•High cholesterol
•Heart disease and Stroke
•Type-2 diabetes
•Osteoporosis
•Some Cancers (breast cancer in postmenopausal women, and colorectal cancer)
•Depression

9. Common Disease Caused by Malnutrition:
•Kwashiorkor & Marasmus:
protein deficiency disease, caused due
to poor intake of protein

10. Diseases caused by Vitamins Deficiency:
Type of vitamin Deficiency disease Symptoms
A Night blindnessInability to see well at night or in poor light
B1 Beri-beri Difficulty walking. Loss of feeling (sensation) in hands and feet.
Loss of muscle function or paralysis of the lower legs. Mental
confusion/speech difficulties
B2 Retarded growth Abnormally slow height or weight gains in a child younger than
age 5.
B12 Anemia Condition in which you lack enough healthy red blood cells to
carry adequate oxygen to your body's tissues
C Scurvy Bleeding sores, tooth loss, anemia, and a reduced rate of healing
for injuries.
D Rickets Softening and weakening of bones in children

12. Diseases caused by Minerals Deficiency:
Type of Minerals Deficiency disease
Calcium Brittle bones, excessive bleeding
Phosphorus Bad teeth and bones
Iodine Goiter, enlarged thyroid gland
Copper Low appetite, retarded growth

13. Nursing Assessment
The purpose is to identify clients at risk for malnutrition and
those with poor nutritional status.
1.Nursing History
2.Physical examination.
3.Dietary history
4.BMI
5.Laboratory tests

14. Nursing Diagnosis
1.Altered nutrition: more than body requirements: intake of
nutrients' exceeds metabolic needs.
2.Altered nutrition: less than body requirements.
3.Risk for Imbalanced nutrition: More than body requirments.

15. Nursing Diagnosis
4.Activity intolerance re:toinadequate intake of iron rich foods
resulting in iron-deficiency anemia
5.Constipation re:toinadequate fluid intake& fiber intake.
6.Self-esteem disturbance re:toobesity
7.Risk for infection re:toimmunosuppressant secondary to
insufficient protein intake.

16. Planning:
Major goals include:
Maintain or restore optimal nutritional status.
Promote healthy nutritional practices
Decrease weight
Prevent complications associated with malnutrition.
Regain specified weight

17. Implementing:
1.Assisting with special diets:
2.Nothing per oral (NPO)
3.Clear liquid diet: limited to water, tea, coffee, clear broths, ginger ale, clear juices.
4.Full liquid diet: only liquids or foods that turn to liquid at room temperature.
Such as, ice cream.
5.Soft diet: easily chewed and digested.
6.Diet as tolerated: is ordered when the client’s appetite, ability to eat, and
tolerance for certain foods may change.
7.Modifications for diseases
8.Stimulating the appetite
9.Assisting clients with meals

18. Nursing Intervention for Imbalanced Nutrition Less than Body Requirements
. 1. Determine daily calorie needs are realistic and adequate. Consultation on nutrition expert.
. 2. Weigh the body every day, monitor the results of laboratory examination.
. 3. Explain the importance of adequate nutrition.
. 4. Teach individuals to use flavorings to help improve the taste and smell of food (lemon,
mint, clove, cinnamon, rosemary).
. 5. Give encouragement of individuals to eat with others (food served in the family room or
group).
. 6. Eat whenever tolerated and small meals low in fat and eat more often.