The Concept of Nutrition (Part 1)

Learning Outcomes

1. Balance energy intake with energy requirements.
2. Identify basic nutrients essential for health.
3. Recognize risk factors affecting nutrition.
4. Implement strategies for balanced nutrition following WHO and "My Plate" guidelines.
5. Contrast nutritional needs across different life stages.

Introduction to Nutrition

• Nutrition: Science of nutrient intake and their role in body functions.
• Essential for health and well-being.
• Nutrient Density: Ratio of beneficial nutrients to the calories in food.
• Nutrients: Substances necessary for growth, maintenance, etc.
• Food is enjoyable and supports emotional/social well-being.

Basic Nutrients Needed for Health

Energy & Tissue Building Nutrients

• Carbohydrates: 4 k/calories per gram, provide energy quickly.
• Proteins: Build and repair body tissues, form hemoglobin, involved in movement, digestion, defense, etc.
• Fats: Help absorb vitamins, provide energy, support growth. Recommended: 25-30% intake, < 5% saturated fats.

Micronutrients

• Vitamins:
  • Water Soluble: Not stored in body, includes Vitamin C (collagen synthesis, antioxidant) and B Vitamins.
  • Fat Soluble: Includes Vitamins A, D, E, K; stored in liver and tissues.
• Minerals: Maintain fluid balance, nerve function. Calcium, magnesium, phosphorus support bones.
• Water: Assists in metabolic processes, fluid balance, nutrient transport.

Risk Factors for Nutritional Alterations

• Populations at Risk: Very young, elderly, homeless.
• Personal Food Choices: Diets, eating disorders leading to deficiencies.
• Oral Intake Issues: Chewing/swallowing difficulties.
• Digestion and Absorption Issues: Conditions like lactose intolerance.
• Organ Function Alterations: Increased metabolic demand in conditions like cancer.
• Obesity: Excess adipose tissue, linked to higher mortality and health issues.

Strategies for Balanced Nutrition

• Use "MyPlate" to guide healthy food portions.
• Reduce intake of solid fats, added sugars, and salt.
• Healthy People 2030: Emphasizes nutrient-dense foods, limits on unhealthy foods, and obesity reduction.

Lifespan Nutritional Considerations

Infants

• Rapid growth needs special nutrition.
• AAP: Breastfeeding reduces SIDS, supports immune function.

Children

• Learn eating habits from parents.
• Emphasize fruits, vegetables, lean proteins.

Adolescents

• Require more protein, calcium, iron due to growth spurts.
• Peer pressure influences diet, risk for eating disorders.

Pregnant Women

• Increased caloric and nutrient needs.
• Focus on protein, iron, calcium, folic acid.

Older Adults

• Lower caloric needs, higher need for certain vitamins and minerals.
• Risk of undernutrition or overnutrition due to decreased metabolism.

The Concept of Nutrition (Part 2)

Nursing Process

• Screening and Assessment: Use BMI, diet history, and lab findings.
• Laboratory Values: CBC, protein levels, electrolytes, glucose, cholesterol.

Nursing Diagnosis and Planning

• Imbalanced Nutrition: Identify if less or more than required.
• Goals: Nutrition education, collaboration with dietitians, set realistic weight and dietary goals.

Nursing Interventions

• Educate patients about weight and health outcomes.
• Provide resources for weight management and healthy eating.

Evaluation

• Track patient understanding of nutrition and behavior change.

Related Concepts

• Elimination: Fiber intake affects bowel movements.
• Mobility: Vitamin D and calcium intake impact bone health.
• Fluid/Electrolytes, Perfusion, Tissue Integrity: Nutrition's effect on these areas.