Nutrition

is the processes by which the body uses food for growth, energy, and maintenance.

patient is asked to record every food eaten for a period of time usually for 1 week.

involve asking the patient to recall all foods and beverages consumed in the last 24 hours.

the patient keeps record of food eaten and the reason for eating the food at the time.

• Examination of the body
• Measurements of body waist circumference
• Anthropometric measurement
• Body Mass Index- (BMI)

35 inches or more in women and 40 inches or more in men is considered high risk

height, weight and body size are measured and then compare to a standard table of norms for reference.

Provides a range to evaluate normal body weight.

18.5-24.9

• Between 25-29.9 – grade 1 obesity
• Between 30-40-grade 2 obesity
• Above 40- grade3 obesity

weight(kg) / height (m2) = BMI

BMI reflect total body weight but cannot differentiate the body content. Therefore an individual with greater muscle mass (like weight lifter) may appear to be obese.

albumin is a protein store in the body.

is iron store

Decreases as protein stores become depleted hence leading to low immunity

• Provides energy
• build and repair body tissues
• Regulate body process

• High risk of physical illness
• Limited daily physical activities and mental capacity
• Low immune system function

• Lack of essential nutrient
• Life style
• Inability of the body to use a specific nutrient properly

is the process of changing foods from a more complex form to a simpler form to be absorbed and used by body cells.

starts from the mouth and it involves chewing, swallowing and peristaltic movement of the gastrointestinal tracts

occurs through the action of enzymes, which break large food molecules into smaller molecules.

simple sugars such as glucose, for absorption.

a naturally occurring sugar that is not absorbed, may cause diarrhea in children.

• in the stomach
• small intestine
• amino acids

• in the stomach but occurs primarily in the small intestine
• to fatty acids and glycerol for absorption.

the process by which end products of digestion, are absorbed form the small intestine into circulation

This is the use of nutrient by the body cells to produce energy and for building and repairing body tissue

the breakdown of food molecules into carbon dioxide and water leading to the release of energy.

the process by which food molecules are used to build and repair body tissue.

• Physical activity
• Basal metabolism
• Thermal effects of food

the energy required for the body to sustain life while on a resting state

energy required for the digestion, absorption, and metabolism of foods.

• Carbohydrate: 4 calories per gram
• Fat: 9 calories per gram
• Protein: 4 calories per gram

• Moderately active man: 20.5 calories per pound (0.45 kg) of ideal weight
• Moderately active woman: 18 calories per pound (0.45 kg) of ideal weight

• 8 fluid ounces
• 240 or 250 ml

30ml

uninterested in anything

weight loss and muscle wasting( muscle mass become thin)

due to deficiency of plasma protein hence-Leg and Abdomen- swollen

It contains single sugars, which require no digestion and are easily absorbed into the bloodstream.

glucose, fructose, galactose

double sugars, which must be broken down into monosaccharide before absorption.

• sucrose-which is the table sugar
• lactose-present in milk
• maltose-

complex carbohydrates composed of may sugar units

• Starches
• Glycogen
• Dietary fiber such as cellulose

Carbohydrate is the major source of energy. It provides about 4 calories/ gram. Most importantly glucose is the only form of energy that can be used by the central nervous system (CNS.)

allows protein to be used for tissue building rather than for energy production.

Incomplete fat metabolism

bread, cereal, pasta, rice, corn, potatoes

table sugar, sugar cane, and molasses

fruit(glucose), honey, milk (lactose)

sucrose, lactase, and maltase

monosaccharides

the liver

glycogen

glycogen back to glucose

is the glycemic index

• with small feedings approximately every 3 hours
• low in sugar and high in fiber

• Obesity
• Tooth decay and gum disease Increases dental caries
• Causes increase in blood cholesterol and triglycerides

Lack of liver enzyme that converts galactose to glucose

Lack of lactase (the enzyme that breaks down lactose {milk sugar})

refers to the non-digestible part of carbohydrate food materials in plant.

water- soluble and insoluble fibers.

are found mostly in vegetables, wheat, and most whole grains. very effective in softening the stool

They are found in fruits (orange juice, lemon, grape), oats , barley and legumes.

amino acids that the body cannot manufacture and therefore must be supplied in the diet;

amino acids that the body can manufacture and therefore are not as important in the diet.

• combine with iron to form hemoglobin.
• o Enzymes for digestion
• o Hormones for regulatory function
• o Neurotransmitter for normal function of the
• neurons

plasma protein

• Carrier/transport
• Help to regulate fluid balance

is the protein in hemoglobin that bind to iron which in turns bind to oxygen to be transported in the plasma

pepsin.

trypsin, chymotrypsin, and carboxypeptidase

are hydrogen, oxygen, nitrogen, water, uric acid, and urea.

• foods that contain all eight essential amino acids in amounts capable of meeting human requirements.
• animal sources

• foods that lack one or more of the essential amino acids
• plant sources

foods that, when eaten together, supply the essential amino acid that is missing

0.8g/kg of body weight (15% of total caloric intake).

• chronically ill, elderly on fixed incomes,
• low-income group,
• and strict vegetarians

• Burns and massive injuries
• Mild to moderate liver disease
• Nephrosis to replace protein lost in the urine

• Liver failure
• Kidney failure

vegetable oils

are fat whose chemical bond are completely filled or saturated with hydrogen.

• Low density lipoprotein
• high density lipoprotein

cholesterol level

the chemical structure has one or more places where hydrogen can be added; they are less dense, usually liquid at room temperature (with the exception of margarine), and are chiefly from plant sources

one place where hydrogen is missing.

two or more places where hydrogen is missing.

the process of adding hydrogen to a liquid or polyunsaturated fat and changing it to solid or semisolid state

gastric lipase

into fatty acids and glycerol

animal sources

vegetables, nuts or seed sources

which help to lower bad cholesterol (LDL) and increase good cholesterol (HDL)

• Cardiovascular disease
• Gallbladder disease
• Mal-absorption syndrome
• cystic fibrosis
• pancreatitis
• Obesity

waxy, fat-like substance that is made in the body by the liver.

• Maintain healthy cell walls hence is found virtually in every cell of he body especially brain and nerve tissues
• Make hormones-the body's chemical messengers. Make vitamin D
• Make bile acids, which aid in fat digestion

lipoproteins

• high density Lipoprotein (HDL)
• Low density Lipoprotein (LDL)

cholesterol away from the arteries and back to the liver for removal from the body.

circulate in the bloodstream and form plaque on the inner walls of arteries.