NUTRITION

Introduction
a) Meaning of food, nutrition, nutrients etc.
b) Food Habits and customs
c) Factors affecting nutrition
d) Changing concepts in food and
nutrition.
e) Relation of Nutrition to Health
Health
 According to World Health Organization “Health is a
State of complete physical, mental and social well-
being and not merely an absence of disease or
infirmity”.
Nursing
 According to the American Nurses Association,
“Nursing practice is a direct service, goal directed and
adaptable to the needs of the individual, the family
and community during health and illness”.
 According to another definition, “Nursing is a
dynamic, therapeutic and educative process in
meeting the health needs of the individual, family and
society”
FOOD:
 Food is any edible material that supports
growth, repair and maintenance of the body.
 It is one of the basic necessity of life.
 It fulfills our daily requirement of nutrition.
 It provides energy for all activities.
 Helps to fight against diseases when we fall
ill.
NUTRITION:
 It is the science that describes the
interaction of nutrients and other substances
in food in relation to maintenance, growth,
reproduction, health and disease.
 It includes food intake, digestion,
absorption and excretion.
Nutrients:
 Nutrients are organic and inorganic complexes
contained in the food we eat daily.
 These include water, proteins, carbohydrates,
vitamins and minerals, etc.
 There are about 50 different nutrients which are
normally supplied through the foods.
 Each nutrient has specific function in the body.
Most of natural foods contain more than one
nutrients.
These are of two types:
- macronutrients and
- micronutrients.
a) Macronutrients:
Proteins, fats and carbohydrates (CHO) are
macronutrients.
These are called proximate principles because they form
the bulk of our food.
In Indian diets, they contribute to the total energy in the
following proportions-protein: 10 to 15%, fats: 10 to
30%, CHO: 60 to 80%
b) Micronutrients:
Vitamins and minerals are micronutrients because they
are required in small amounts, e.g. from a fraction of
milligram to several grams.
Micronutrients do not supply energy but they play an
important role in the regulation of metabolic activities
and help in utilization of macronutrients.
Dietetics
Dietetics is the practical application of the
principles of nutrition.
It includes the planning of meals for well
and the sick.
Good nutrition means 'maintaining a
nutritional status that enables us to grow
well and enjoy good health’.
Nutritional Status
It is a state of our body as a result of food we
consume.
It can be determined only by the correlation of
information obtained through a careful medical and
dietary observations and appropriate laboratory
investigations.
Nutritional status can be good, fair or poor.
Nutritional Care
Nutritional care is the application of the science and
art of human nutrition in helping people to select
and obtain food for the primary purpose of
nourishing their bodies in health or in disease
throughout the life cycle.
Energy
Energy is defined as the capacity of our body to do work.
The energy produced in the body may be measured and
expressed in units of work (Joule) and units of heat
(Kilocalories).
Kilocalories
A Kilocalories (Kcal) is the amount of heat required to raise
the temperature of 1 liter of water by 1 degree Celsius (1°C).
1 kcal = 4184 joules 4.184 Kilojoules (KJ)
The nutritional value of CHO, protein and fats eaten in the
diet may be expressed in Kilojoules per gram or kcal per
gram.
1 g of carbohydrates provides 4 kcal (17 Kilojoules)
1 g of protein provides 4 kcal (17 Kilojoules)
1 g of fat provides 9 kcal (37 Kilojoules).
Metabolism
Metabolism is the sum total of building up
reactions (anabolism) and breakdown
reactions (catabolism) going on inside the
body of a living organism.
Metabolic Rate
Metabolic rate is the rate at which energy is
released from the fuel molecules inside the
cells.
This rate can be estimated by measuring
oxygen uptake or carbon dioxide excretion.
Basal Metabolic Rate (BMR)
BMR is the rate of metabolism when an
individual is at rest in a warm environment
and is in post absorptive state, i.e. has not
had a meal for at least 12 hours.
In this state the release of energy is
sufficient to meet only the essential needs
of vital organs such as heart, lungs and
nervous system.
BMR= 1kcal*body weight(in kg)*24hours
Factors affecting
nutrition
There are a number of factors that affect food and
nutrition.
This is especially true in India, which is a diverse nation
with different food habits, beliefs and religions.
The factors are as follows:
Culture:
 Cultural beliefs and customs vary from state to state and
even the staple food is not the same.
 A person in South India will have rice, ragi or jowar as
his staple food while a person in the North India will
have wheat as his staple food.
 Even the variety of rice is different, as the people in
Tamil Nadu eat white rice or polished rice.
 A person in Kerala will eat red rice, which is more
nutritious. A Bengali also eats a different variety of rice.
Superstition
 Many people believe in superstitions and try to avoid
certain foods.
 Papaya is avoided during pregnancy, as it is believed to
cause abortions.
 Pregnant women drink milk with saffron to have a fair
baby.
 Consumption of garlic will increase milk secretion.
 Some foods like papaya, meat, eggs and legumes are
believed to increase heat in the body.
 Curd, fruits and certain vegetables are believed to cause
sore throat and cold.
 Whatever may be the belief-cultural, religious or
otherwise-it is important to respect other people's
beliefs and be accommodative.
Geographical Area
 People in the coastal areas of Karnataka,
Kerala, Goa and West Bengal consume a
lot of sea food.
 Rice is the staple food in Andhra Pradesh
and Tamil Nadu, as rice grows well in
tropical areas.
 Wheat is the staple food in northern and
eastern regions, as wheat is the main crop
in temperate regions.
Socioeconomic Status
 Food selection is based mainly on
affordability.
 A daily wage earner will spend more on
staple food than on fruits and vegetables, as
these are considered more expensive.
 They depend on cereals, low-cost green
leafy vegetables and roots and tubers.
 An affluent person will consume a variety
of foods and will have milk, eggs, poultry
and pulses.
Religion
 Religious beliefs play an important role in
food selection.
 Muslims are prohibited from eating pork
and Hindus from eating beef.
 Many Hindus are also vegetarians while
most Jains are strictly vegans.
Production and Transport

 Locally grown foods are consumed more

and the availability cheaper.
 It is readily available and hence forms the
staple diet (normal diet- cereals-rice,
wheat, maize).
Lifestyle
 Food forms an important part of festivals,
parties and celebrations.
 The way a person lives his life influences his
food habits.
 The work routine and the timings at work also
affect the food habits.
 People working in a business-process
outsourcing (BPO) unit will eat at different
erratic timings and their work routine will also
affect their body rhythm.
 A construction worker, carpenter or athlete will
also have varied food habits.
Weight of the Person
 Total
metabolism includes work done in
moving one's own weight from place to place.
 Therefore, the heavier the individual, the more
energy is required for movements.
Age
 Young children need more energy and protein
in their growing age and adolescents require
more calories than the adults.
 The energy requirement with the age decreases
because of a fall in BMR ( 1kcal*body weight
(in kg)* 24hours) and decreased physical
activities.
Sex
 Sex also makes variation in energy requirements.
 The BMR of women is 6 to 10 percent lower than the men.
 For example, a moderate man requires 2,875 kcal whereas a
moderate woman needs 2,225 kcal.
Climate and Environment
 Poor environment may lead to infections, especially in
children.
 Infection and hot temperature both increase BMR, which
increases our nutritional requirement.
 Our body must have sufficient food to makeup for heat loss.
 The amount of heat loss depends on the amount of work done
and the temperature.
Physical Activities
 Activity of any kind involves an
expenditure of energy in addition to the
total BMR.
 The type of activity and total time spent in
each activity determines to a large extent of
body's need of total energy.
 So, energy requirement depends on the type
of work or occupation, L.e. a sedentary
worker (man of 60 kg) needs 2,425 kcal per
day, moderate worker 2,875 and a heavy
worker requires 3,800 kcal.