1. Nutrition
CH 42

2. Nutrient Classifications
Energy supply
Carbohydrates
Protein
Lipids
Regulate body processes
Vitamins
Minerals
Water

3. BMR Factors Men @ 1 cal/kg/hr Women @ 0.9 cal/kg/hr Growth Infections
Hormones
Environment
Aging

4. Carbohydrates Sugars & starches Simple or complex
Most abundant AND least expensive food source in the world
Adults need 50 – 100 g/day
Converted to glucose in body for energy
Provides 4 kcal/g

5. Protein Necessary for body structures Complete – animal sources
Adults need 0.8 g/kg/day
Complete – animal sources
Incomplete – plant sources
Calorie value = 4 kcal/g

6. Fats Don’t dissolve in water and blood
Carried by proteins
Mixture of saturated & unsaturated
Most animal fats are saturated
Most vegetable fats are unsaturated
Saturated raises cholesterol
Unsaturated lowers cholesterol

7. More about Fats Primarily digested in small intestine
Most concentrated source of dietary energy
9 kcal/g
Dietary recommendations = < 30 % of total intake/day

8. Vitamins Needed for metabolism 2 types Absorbed in intestines
Water soluble = B, C
Fat soluble = A, D, E, K
Absorbed in intestines

9. Minerals Provide either structure or aid in regulating body processes
By-product of digestion
2 types
Macro = calcium, phosphorus, magnesium
Micro = zinc, iron, manganese, iodine

10. Water 50 – 60% of adult weight
2/3 contained within the cells = intracellular
1/3 in plasma, body fluids = extracellular
Medium needed for ALL of the body’s chemical reactions
Aids digestion, absorption, circulation and excretion

11. Food Guides
Food Pyramid
RDA
ADA

12. Food Habit Factors Technology Geography Health Developmental stage
Culture/religion/tradition
Education
Social status

13. Developmental Considerations
Increased needs
Infancy/childhood
Adolescence
Pregnancy/lactation
Activity
Aging decreases need

14. Risk Factors Gender Developmental factors Overall health Alcohol abuse
Medications
Megadoses of nutrient supplements

15. Assessing Nutritional Status
History
Dietary
Medical
Socioeconomical
Physical
Weight/height
Anthropometric
Lab data

16. What to Assess Usual dietary intake Allergies or intolerances
Preparation and storage of food
Dietary practices
Eating disorder patterns

17. Enteral Nutrition Short-term Long-term NGT
Tube through abdominal wall into stomach = PEG

18. Tube Considerations Patient safety Patient comfort
Need for instruction
How to use
When to use
Care of

19. Parenteral Nutrition TPN = Total parenteral nutrition
PPN = Partial parenteral nutrition
Complications
Insertion problems
Infection
Metabolic alterations
Fluid & electrolyte imbalances
Phlebitis