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Basic Nutrition And Diet Therapy Health

Views 5 Downloads 1 File size KB. Important points in Nutrition and Diet Therapy. If you want a copy of this document. Integrate relevant principles of anatomy and physiology, biochemistry, health assessment and health education in nutrition and diet therapy. Apply appropriate concepts of nutrition and diet therapy holistically and comprehensively.

Track the digestion of food and nutrients in the body. Identify all the macronutrient and micronutrients as to definition, classification, purpose, function in the body, food sources, deficiency and excess affecting the body. Affective: 1. Listen attentively during class discussions 2. Develop heightened interest in studying Nutrition and Diet Therapy Psychomotor: 1.

Participate actively during class discussions and group activities 2. Express opinion and thoughts during class Health - Is the extent to which an individual or group is able to realize aspirations and satisfy needs and change or cope with environment. It is the complete physical, mental and social well-being and not merely the absence of disease or infirmity.

Nursing - is a caring profession; practiced with an earnest concern for the art of care and science of health. Nutrition - is defined as the processes by which an animal or plant takes in and utilizes food substances. Nutritionist — is a professional primarily work with individual clients with an expert in food and nutrition, advises people how to live a more healthy lifestyle and achieve health-related goals.

Nutritionists and dietitians develop a diet and exercise plan for individual. Nutrients - are compounds in foods essential to life and health, providing us with energy, the building blocks for repair and growth and substances necessary to regulate chemical processes. Food - is any substance consumed to provide nutritional support for an organism. Nutrition Concepts Nutrition is the science that interprets the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.

It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. It is a part of food that is used by our cells and metabolized by the body to make all the contributions that our body needs. In humans, nutrition is mainly achieved through the process of putting foods into our mouths, chewing and swallowing it.

A career in nutrition is ideal for those seeking to promote a balanced lifestyle and improve people's diets, while helping them to keep a healthy weight, boost their immune system, increase their energy levels, and reduce the risk of developing certain diseases. Good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, diet can help to reach and maintain a healthy weight, reduce the risk of chronic diseases, and promote the overall health.

Also, Good nutrition is one of the keys to a healthy life and can improve health by keeping a balanced diet. Good nutrition can help reducing the risk of some diseases, including heart disease, diabetes, stroke, some cancers, and osteoporosis. It reduces the high blood pressure and lowers high cholesterol.

It can also improve the well-being, improve the ability to fight off illness and to improve the ability to recover from illness or injury. Nutrition plays a critical role in human resource development since deficiencies in essential nutrients lead to malnutrition, which affects an individual's mental and physical state, resulting in poor health and poor work performance. A well-nourished, healthy workforce is a precondition for sustainable development.

Physiologic Needs; 2. Safety and Security; 3. Love and belonging; 4. Self-Esteem Needs; 5. Self-Actualization Needs. He mentioned that under Physiologic needs nutrition is third and explains that physiologic needs must be filled up first before going to another level of human needs.

Virginia Henderson identified fourteen 14 components of basic nursing needs and postulated that the unique function of the nurse is to assist the clients, sick or well, in the performance of those activities contributing to health or its recovery. Faye Glenn Abdellah identified twenty one 21 key nursing problems related to health needs of people that include nutrition. Classification of Nutrients Nutrients can be grouped into two categories: macronutrients and micronutrients.

Macro means big — big nutrients. Macronutrients are the main nutrients that make up the foods we eat. Nutrients required in large amounts that provide the energy needed to maintain body functions and carry out the activities of daily life.

Micronutrients are essential elements needed by life in small quantities. Micronutrients, just like water do not provide energy, however, the body need adequate amount to ensure that all body cells function properly. Most of micronutrients are known to be essential nutrients meaning can only be obtained from the food in which we eat.

There are six nutrients that are further classified according to size and energy. Carbohydrate, protein, and fat are macronutrients while vitamins and minerals including water are all micronutrients. Macronutrients Carbohydrates It is an organic compound containing C, H, O, Derived from the Greek word saccharide meaning starches and sugars and chiefly found in plants.

It is produced by the process of photosynthesis from - H2O, CO2 and sun. The building blocks are called monosaccharide. The digestion begin in the mouth with salivary amylase released during the process of chewing and are absorbed across the membrane of the small intestine and transported to the liver distributed to the rest of the body.

The absorption process begins around hours after eating. The classification of carbohydrates are the following: 1 monosaccharide considered as the simplest form of sugar of sugar which is small molecules that require little or no digestion before they can be used by the body and the source is the digestive end product of lactose hydrolysis.

People get glucose from bread, fruits, vegetables, and dairy products. You need food to create the energy that helps keep you alive. Glucose levels that are unhealthy or out of control can have permanent and serious effects. Glucose is key to keeping the mechanisms of the body in top working order.

Carotene is a orange and yellow pigment found in plants and fruits, especially carrots and colorful vegetables. Anthocyanin-are blue, red, brown or purple pigments found in plants, especially flowers , fruits, and tubers.

In acidic condition Cruciferae- commonly known as the mustards, the crucifers, or the cabbage family - white and green B. Galactose are not found in nature, not found in free foods, It is a sugar found in milk, It produced from lactose milk sugar by digestion and is converted to glucose Galactosemia are rare genetic metabolic disorders, Infants born with an inability to metabolize galactose.

Or two sugar molecules a. Starch - Probably the most important storage polysaccharides on the planet, glycogen and starch are produced by animals and plants, respectively or a storage form of carbohydrates in plants,It supplies energy for a long period of time.

Source: cereal grains, rice, wheat B. It passes through the body undigested, keeping your digestive system clean and healthy, easing bowel movements, and flushing cholesterol and harmful carcinogens out of the body. It act as broom in our digestive tract, indigestible part of food and primary constituent of plant cell wall, It is not digested by human due to lack of enzyme that will split or break it.

It acts as the regulator of intestinal peristalsis and provider of bulk. It remains in the stomach for the longest period of time, A good approach when it comes to breaking up your fat calories is to eat 40 percent of your daily fat grams at breakfast, 40 percent between your midday meal, and 20 percent at dinner. It is important to avoid fatty foods at night. It can take hours for fat to digest, so if you eat it too late in the evening, your body won't have as much time to utilize this energy before storing it.

Bile contains bile salts, which act as an emulsifier of lipids. This breaks the large fat droplets into smaller droplets that are then easier for the fat-digesting enzyme pancreatic lipase to digest. Fats are mainly digested in the small intestine. Simple Lipids - neutral fats, chemical name is triglycerides, glycerol is derived from a water soluble form of CHO II.

Compound lipids - combination of fats with other components; important in human nutrition 1. Phospholipids - fatty acids, phosphoric acids and nitrogenous base Lecithin - most widely distributed - traces placed in liver, egg yolk and vegetable oil - added to food products such as cheese and margarine to aid emulsification Cephalin - needed to form thromboplastin for blood clotting Sphigomyelin - found in brain and other nerve tissue; serves as insulator around nerve fibers 2.

Glycolipids - fatty acids combined with CHO and nitrogen 3. Derived lipids — fat substances produced from fats and fat compounds 1. Fatty Acids — basic structural unit of fat Saturated fatty acids — palmitic and stearic acids; examples are bacon, butter, grated coconut, coconut cream, coconut oil, margarine, mayonnaise, cream cheese, sandwich spread, whipping cream, chicharon monounsaturated — oleic acid; examples are avocado, peanut butter, peanut oil, pili nut, olive oil, shortening polyunsaturated fatty acids — linoleic acid, vegetable oil: examples are corn, soybean, rapeseed, canola, sunflower, sesame 2.

Glycerol - water soluble component of triglycerides; available for the formation of glucose in the diet 3. Steroids - fat related substances that contain sterols; main member is cholesterol — important constituent of body cells and tissues.

Enzymes that break down their substrates are called catabolic enzymes, enzymes that build more complex molecules from their substrates are called anabolic enzymes Anabolism — repairing worn out body tissue,Catabolism — continued wear and tear going on in the body.

Proteins also builds resistance to infection by helping form antibodies,Supplies additional energy, Contributes to numerous body secretions and fluids and Maintain water balance. Antivitamins or vitamin antagonist — substance that interfere the normal functioning of the vitamin like dicumerol against Vitamin K, avidin against biotin.

Fat soluble vitamins - dissolve in fat before they are absorbed in the blood stream, not absolutely needed daily from food sources,It also have precursors, stored in the body and deficiency develops slowlyb. Water soluble vitamins - dissolve in water and are not stored in the body, absolutely needed daily because excess excreted in the urine, do not have precursor and deficiency develops fast Example: Vitamin B complex, Vitamin C Fat-Soluble Vitamins Vitamin A Retinol, Precusor: carotene, Absorbed through lymphatic system and portal blood to liver Functions: -It helps maintain normal vision, keep lining of the mouth, nose, throat and respiratory tract healthy, helps skin and hair glossy, teeth strong, Promotes growth, Maintains the stability of the cell membrane and Assists in immune reaction.

Food Sources: Liver, egg yolk, dairy product, green, yellow and orange fruits and vegetable Vitamin D Calciferol Precursor: Ergosterol It can be warmed or kept for long period of time without deteriorating, calcium and phosphorous absorption, bone mineralization Functions: It helps build and maintain strong bones and sound teeth, Absorbs calcium and phosphorus And promotes normal growth and development. Lack of Vitamin D results in: Tetany muscle twitching , Malformed or soft bones rickets ,Poor development of teeth, Stunted growth osteomalacia, osteoporosis , Lowered amount of calcium and phosphorus in blood.

Lack of Ascorbic Acid results in: Bleeding gums; loose teeth, Skin hemorrhages black and blue spots. Vitamin B1 thiamin, or thiamine, enables the body to use carbohydrates as energy. Wet - edema on both extremities progress upwards to heart and lungs 3. Lack of Cobalamin results in: Pernicious anemia, Changes in the nervous system, Retarded growth Food Sources: foods of animal in origin, fermented foods Minerals The element in their simple inorganic form Primary function of the small intestine is the absorption of nutrients and minerals found in food.

Some low-potassium foods include: berries, such as strawberries and blueberries, apples, pineapple, cranberries and cranberry juice and cauliflower. Sulfur S - plays an important role in crucial functions in body, such as making protein, regulating gene expression, building and repairing DNA, and helping body metabolize food. Heme Iron — found only in meat, fish and poultry 2.

It also helps the body form collagen and absorb iron, and plays a role in energy production. Symptoms are typically related to the brain and liver.

Nutrition and Diet Therapy

Health Details: Basic Concepts in Nutrition and Diet Therapy Welcome to Nutrition and Diet Therapy Health-Is the extent to which an individual or group is able to realize aspirations and satisfy needs and change or cope with environment. Nursing-Is a caring profession; practiced with an earnest concern Health Details: Therefore diet therapy has been added in this revision. We hope it meets the altered needs of our readers. The revised book is intended to meet the needs of students in a number of faculties in which Foods, Nutrition and Diet Therapy is a major, elective or ancillary subject. These include Home nutrition and diet therapy textbook. Health Details: The term "diet therapy" refers to the usage of food and nutrition in controlling symptoms and creating the best possible life for yourself through health and wellness.

Basic Nutrition and Diet Therapy Textbook for Nursing Students

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Description of Sources in Bukhara in the 18th and 19th Centuries. Structural Generality of Uzbek Language Clauses. Depiction of Diseases in Literature.

Views 5 Downloads 1 File size KB. Important points in Nutrition and Diet Therapy. If you want a copy of this document. Integrate relevant principles of anatomy and physiology, biochemistry, health assessment and health education in nutrition and diet therapy. Apply appropriate concepts of nutrition and diet therapy holistically and comprehensively.

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Nutrition and Diet Therapy

Megan is an active 22 year old Caucasian girl. She loves to play hard and is avid reader. She has been growing like a weed and seems to have just the right amount of love and caring from her family. She is proud to be almost as tall as her grandmother. She is 5 feet tall and weighs 70 pounds.

Views 6 Downloads 2 File size KB. Important points in Nutrition and Diet Therapy. If you want a copy of this document. Integrate relevant principles of anatomy and physiology, biochemistry, health assessment and health education in nutrition and diet therapy. Apply appropriate concepts of nutrition and diet therapy holistically and comprehensively. Track the digestion of food and nutrients in the body.

This book addresses, reviews and evaluates key themes in organic aquaculture and is set out to show how these relate to the challenges and bottlenecks for a responsible organic aquaculture production in Europe. The key themes reflect the main challenges facing the organic aquaculture industry: guarantee and certification system, nutrition, reproduction, production system design and animal welfare. In addition, it assesses the impact of new and future potential development of new knowledge to update and modify the criteria and standards for organic aquaculture. Organic aquaculture is an alternative production approach driven by the growing interest in sustainable utilization of resources.

Organic Aquaculture

Directory of Open Access Journals Sweden. Since the clinico - pathological patterns are reflected by their underlying etiopathogenic factors, it is important to study the associated morbidity and mortalit y and to establish their causes for an effective management. The purpose of the present study is to determine the prevalence, patterns, clinico - pathological and morphological types of anemia in protein energy malnutrition children.

Nutrition and Diet Therapy


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