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Utrition: Principles of Nutrition
Utrition: Principles of Nutrition
Principles of Nutrition
1. Digestion – process by which food substances are changed into forms that can be absorbed through cell
membranes
2. Absorption – the taking in of substance by cells or membranes
3. Metabolism – sum of all physical and chemical processes by which a living organism is formed and
maintained and by which energy is made available
4. Storage – some nutrients are stored when not used to provide energy; e.g. carbohydrates are stored either
as glycogen or as fat
5. Elimination – process of discarding unnecessary substances through evaporation, excretion
Nutrients
1. Carbohydrates – the primary sources are plant foods
Types of Carbohydrates
a. Simple (sugars) such as glucose, Galactose, and fructose
b. Complex such as starches (which are polysaccharides) and fibers (supplies bulk or roughage to
the diet)
4. Vitamins – organic compounds not manufactured in the body and needed in small quantities to
catalyze metabolic processes.
a. Water-soluble vitamins include C and B-complex vitamins
b. Fat-soluble vitamins include A, D, E, and K and these can be stored in limited amounts in the
body
5. Minerals – compounds that work with other nutrients in maintaining structure and function of the body
a. Macronutrients – calcium, phosphate, sodium, potassium, chloride, magnesium and sulfur
b. Micronutrients (trace elements) – iron, iodine, copper, zinc, manganese and fluoride The best
sources are vegetables, legumes, milk and some meat
6. Water – the body’s most basic nutrient need; it serves as a medium for metabolic reactions within
cells and a transporter from nutrients, waste products and other substances
Nutrition: the study of how food nourishes the body. Includes the study of nutrients and how they are
handled by the body as well as the impact of human behavior and
Environment on the process of nourishment. Involves physiology, psychology, and
Socioeconomics.
Nutrients: Specific biochemical substances used by the body for growth, development, activity,
reproduction, lactation, health maintenance, and recovery from illness or injury.
Nutrients need to change throughout the life cycle in response to changes in body size, activity, growth,
development, and state of health.
Essential nutrients: nutrients that are not synthesized in the body or are made in
Insouciant amounts.
o Protein: Organic substances made up of amino acids; complete proteins are found in animal products
such as eggs, milk, and meat; incomplete proteins are found in legumes, nuts grains, cereals, and
vegetables.
o Fats (Lipids): Organic substances that are insoluble in water but soluble in alcohol and ether.
Food sources for lipids are animal products (milk, egg yolks, and meats) and plant and plant
products (seeds, nuts, oils).o Minerals and vitamins required in hundreds of grams
Micronutrients: Required in much smaller amounts to regulate and control body processes
o Minerals: Compounds that work with other nutrients in maintaining structure and function of body
Macro minerals: Calcium, phosphorus, sodium, potassium, chloride, magnesium, and sulfur.
Micro minerals: Iron, iodine, copper, zinc, manganese, and chloride
Necessary for health.
Best sources: vegetables, legumes, milk, and some meats
Required in milligrams or micrograms
Nonessential Nutrients: Do not have to be supplied through dietary sources because they either are not
required for body functioning or are synthesized in the body in adequate amounts.
Nutrients can be converted to others in the body.
Ex. Excess carbohydrates and protein into fat and stores them as triglycerides.
Energy in the diet is measured in the form of kilocalories (calories).
o Only carbohydrates, protein, and fat provide energy.
o Vitamins and minerals are needed for the metabolism of energy, do not provide calories.
Basal Metabolism: the energy required to carry on the involuntary activities of the body at rest.
Body Mass Index (BMI): Correlates weight with height using a monogram or chart
Enteral Feedings
o Nasogastric Tube (NGT)- short term
o Percutaneous Endoscopic Gastronomy (PEG)- long term
Keep patient at 45 degree angle
o Testing Feeding Tube Placemen
From tip of nose to ear and then down chest
Check with X-ray
o To verify placement before feedings and at intervals
Aspirate GI secretions
Measure pH of aspirated fluid
Auscultate epigastrium while injecting 5-20 mL of air
Confirm length of tube insertion with insertion mark
o Complications
Aspiration
Clogged tube
Skin irritation/erosion
GI upset
o Administer
Intermittent – 300 – 500 mL per feeding over 30 minute period; usually administered
room temp
Continuous – administered over 24 hours with infusion pump; usually administered room
temp
Refer to Skill 36-2
Must do chest x-ray to check that tube is in correct place.
When administering, start off slow, 20-25 cc/hrs., do not fill bag all the way because it can create bacteria
making patient sick.
Must aspirate tube to check residual volume. Whatever comes out must go back in
o If taking too long to digest, slow down rate of administration
o If continues to happen call DR. and ask opinion.
o Stop tube feeding on anything over 100