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Nutrition part 2
Nursing
| Question | Answer |
|---|---|
| ● The study of food and how the body makes use of it. | Nutrition |
| critical part of health and development. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, safer pregnancy and childbirth, lower risk of non-communicable diseases (such as diabetes and cardiovascular disea | Nutrition |
| ★ Water is the most important nutrient. | basic concept of nutrition |
| ★ Essential nutrients are needed throughout life, but the amount vary according to factors like age, sex, body size, weight, physical activity, state of health, and specific physiological conditions. | basic concept of nutrition |
| ★ No single food contains all the essential nutrients in amounts needed for optimum health. | basic concept of nutrition |
| ➔ Growth ➔ Normal organ development and functioning ➔ Normal reproduction ➔ Maintenance and replacement of worn – out cells and tissues ➔ Optimum activity level and working efficiency ➔ Resistance to infection and disease ➔ The ability to repair bod | GOOD NUTRITION IS ESSENTIAL |
| ● refers to the condition of how well – nourished the human body ● Is the condition of the body resulting from the utilization of essential nutrients. | NUTRITURE |
| ● means that all the essential nutrients are supplied and utilized in adequate balance to maintain optimal health and well – being. | PROPER NUTRITION |
| ● is an undesirable state of one’s health ● Is the opposite of good nutrition, a condition of the body resulting from a lack of one or more essential nutrients or it may be due to an excessive nutrient supply to the point of creating toxic or harmful eff | MALNUTRITION |
| ● Is anything which when taken and digested nourishes the body ● Is a vital need without which man cannot live ● Culturally acceptable substances that supply heat and energy, build and repair body tissues and regulate body processes | FOOD |
| a chemical substance found in food that helps maintain the body. | NUTRIENT |
| 6 CLASSIFICATION OF NUTRIENT | ★ Vitamins ★ Minerals ★ Water ★ Protein ★ Carbohydrates - Sugars - Starches - Cellulose - Fats |
| ➔ To provide energy ➔ Help build cells and repair tissues ➔ Regulate life processes | FUNCTION OF NUTRIENT |
| are organic catalysts that are protein in nature and are produced by living cells. | ENZYMES |
| hastens chemical reactions without itself undergoing change | CATALYST |
| are responsible for most chemical reactions in the body | BIOCATALIST |
| ● are organic substances produced by special cells of the body which are discharged into the blood to be circulated and brought to specific organs or tissues that are remote from the source or point of manufacture. ● They regulate vital processes which a | HORMONES |
| ● is derived from the Greek word “metabolismos” which means to change or later. ● Is the chemical process of transforming foods into complex tissue elements and of transforming complex body substances into simple ones, along with the production of heat an | METABOLISM |
| is the building of materials and tissues | ANABOLISM |
| – is the breakdown of materials and tissues | CATABOLISM |
| are continuous reactions in the body whereby living cells convert nutrients into energy, body structure, regulatory life processes and the excretion of waste products | METABOLIC ACTIVITIES |
| ● is the force or power that enables the body to do its work | ENEGY |
| ● The energy value of any food is measured in units called | KILOALORIES / kcal |
| ● is the standard unit in measuring heat or energy ● is the unit of measurement for the energy that our body gets from food ● Are not nutrients ● Are not eaten ● They are by-products when carbohydrates, protein and fats are oxidized in the body | CALORIE |
| NUTRIENTS THAT HAVE CALORIES | ★ Proteins ★ Carbohydrates ★ Fats |
| VARIABLES WHICH AFFECT NUTRIENT NEEDS | 1. Age 2. Gender 3. Activity Level 4. Climate 5. Health 6. State of nutrition |
| 1. Aim for a healthy weight 2. Be physically active each day | AIM FOR FITNESS |
| 3. Let the pyramid guide your choices 4. Choose a variety of grains daily, especially whole grains 5. Choose a variety of fruits and vegetables daily. 6. Keep food safe to eat. | BUILD A HEALTHY BASE |
| 7. Choose a diet that is low in saturated fat and cholesterol and moderate in total fat 8. Choose beverages and foods to moderate your intake of sugars 9. Choose and prepare food with less salt 10. If you drink alcoholic beverages do so in moderation | CHOOSE SENSIBLY |
| 1. Eat a variety of goods 2. Breast-feed infants exclusively from birth to 4 – 6 months, and then, give appropriate foods while continuing breast-feeding. 3. Maintain children’s normal growth through proper | DIETARY GUIDELINES FOR FILIPINOS |
| diet and monitor their growth regularly. 4. Consume fish, lean meat, poultry or dried beans. 5. Eat more vegetables, fruits and root crops. 6. Eat foods cooked in edible/cooking oil daily. 7. Consume milk, milk products and other calcium – rich foods, | DIETARY GUIDELINES FOR FILIPINOS |
| ● is the physiologic need for food ● When the body signals _______, that is the indication that there is a decrease in blood glucose that supplies the body with energy | HUNGER |
| ● is a psychological desired for food based on pleasant memories. | APPETITE |
| can caused by over nutrition (excess energy or nutrient intake) or under nutrition (deficient energy or nutrient intake | MALNUTRITION |
| ★ Apathy ★ Dull, lifeless hair ★ Greasy, blemished complexion with poor color ★ Dull, red-rimmed eyes ★ Red, puffy, receding gums and missing or cavity-prone teeth ★ Swollen abdomen ★ Underdeveloped, flabby muscles ★ Bowed legs, pigeon breast ★ Ov | POOR |
| ★ Alert expression ★ Shiny hair ★ Clear complexion with good color ★ Bright, clear eyes ★ Pink, firm gums and well developed teeth ★ Firm abdomen ★ Firm, well-developed muscles ★ Well-developed bone structure ★ Normal weight for height ★ Erect po | GOOD |
Created by:
axie