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nutrion

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Course
NURSING

Institution
NURSING

Human nutrition: is the study of food in relation to health of individual and groups of people particularly the infants, adolescents, pregnant and lactating mothers (vulnerable groups) and functioning of the body organs and provide the energy the body requires. Food bio availability – reduced o...

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Uploaded on November 26, 2022
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Written in 2021/2022
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Professor(s) Valentine wanza
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KENYA MEDICAL TRAINING COLLEGE

NURSING

NUTRITION

Module competence
Acquire knowledge on nutrition, apply relevant skills and attitudes to promote health, prevent
and manage illnesses

Objectives
1. Demonstrate the understanding of importance of nutrition in disease prevention and
maintenance of good health
2. Recognize and manage nutritional disorders

Module content
Definitions
Nutrition: is the sum total of the processes involved in the taking in and the utilization of food
substances by which growth, repair and maintenance of the body are accomplished.
It involves ingestion, digestion, absorption and assimilation.
Nutrient- are compounds in foods that are needed by human body for energy to work, for
growth of body tissue, for repair and maintenance of body tissues and also to support body’s
immune function all that works towards a healthy living. Basically, nutrients are substances
required by the body to perform its basic functions
Food: any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain
life, provide energy, promote growth,
Balanced diet: a diet that provides the correct amount of nutrients for the needs of an individual
Malnutrition: incorrect or unbalanced intake of nutrients, may be insufficient or excess
Macronutrients: an essential nutrient required in relatively large amounts, such as
carbohydrates, fats, proteins, or water;
Micronutrients: A substance, such as a vitamin or mineral, that is essential in minute/small
amounts for the proper growth and metabolism of a living organism.
Community Nutrition: Refers to the social, economic, cultural and psychological implications
of food and eating.
Human nutrition: is the study of food in relation to health of individual and groups of people
particularly the infants, adolescents, pregnant and lactating mothers (vulnerable groups) and
functioning of the body organs and provide the energy the body requires.
Food bio availability – reduced or increases effects due to interaction eg when spinach is mixed
with meat in anaemic patient works excellent, spinach produces oxalic acids which binds to iron
thus increase iron absorption but when taken with tea it works bad coz tea binds with iron
preventing oxalic acid binding to iron absorption to the body hence iron deficit
Junk foods- less important foods
Faddism – false information in a community done as a fashion
Pulses – green legumes – miji, French bean
Nutritional status is a condition in the body resulting from intakes absorption and use of food.

,Malnutrition is a term encompassing under nutrition (wasting, stunting, underweight and
deficiencies of essential vitamins and minerals) and over nutrition (obesity)
Acute malnutrition (wasting) the result of recent rapid weight loss or failure to gain weight and
is associated with an increased risk of mortality. can be moderate or severe
Chronic malnutrition (stunting)is the result of inadequate nutrition over a much longer period
of time and is associated with an increased risk of disease/eventual death
Underweight is the outcome of wasting or stunting or a combination of both and is associated
with poor growth and development

IMPORTANCE OF GOOD NUTRITION
Its especially important for:
 Physical and mental dev. Of children and adolescents.
 Healthy pregnancies and deliveries.
 Resistance to infections
 For energy for working well
 To prevent deficiencies i.e. Kwashiorkor.

FOOD CLASSIFICATION
Food is classified according to the nutrients it contains and functions it performs. There are two
types of nutrients according to the body requirements; -
 Macronutrients –those that the body requires in large quantities measured in grammes.
 Micronutrients – those that the body requires in small quantities and a re measured in
milli- or micro grammes.

Food is classified into 3 major groups according to nutritional functions.
 Energy producing
 Body building
 Protective foods.

Nutrients
Macronutrients micronutrients
Proteins fats carbohydrate water vitamin, minerals
PROTEINS
They are the chief substances of the cells of the body. They are made up of simpler substances
known as amino acids. These amino acids are made of carbon, hydrogen, oxygen and nitrogen.
They are categorized as essential and non essential.
 Essential- those not synthesized by the body and must be included in the diet.

,They include-histidine, methionine, tryphtophan, isoleucine, leucine,lysine, threonine, valine and
phenilanine
 Non essential- those that can be synthesized by the body and need not to be in the diet.

They include alanine, arginine, aspartic acid, asparagine, cysteine, cystine, glutamic acid,
glutamine, glycine, hydroxyproline, proline, serine, and tyrosine
The nutritional value of protein depends on the amino acids of which it is composed of. Some
foods are referred to as complete proteins because they contain all the essential amino acids in
the proportions required to maintain health. They are derived almost entirely from animal
sources e.g. meat, fish, milk, eggs, soya beans, and milk products excluding butter. They are also
known as high quality proteins since they are easily digested.
Sources of proteins
1. Animal products
2. Plant products e.g. legumes cereals
3. Other sources like oil seeds

Functions of proteins
Amino acids are used for;-
1. Growth and repair of body cells ad tissues
2. Synthesis of enzymes, plasma proteins, immunoglobulin and some hormones.
3. Provision of energy. When consumed in exces or there is deficiency of carbohydrates in
the diet and fat stores are depleted. 1 gram of protein produces 4.1 calories.

When proteins are consumed in excess of the body requirements the nitrogenous part is detached
(deaminated) and excreted by the kidney as urea and the remainder is converted to fat for
storage,
Protein deficiency
Protein energy malnutrition (PEM) is one of the most common health problems in the developing
countries. It is in two forms
 Marasmus- due to starvation leading to auto digestion of body tissues. Kwashiorkor-
unbalanced diet

Essential features of

, Marasmus – marked wasting of muscles, severe growth retardation and texture modification of
hair.
Kwashiorkor- oedema of the face, lower limbs and sometimes generalized growth retardation
less than in Marasmus, mental changes, hair usually sparse straight silky and depigmented and
skin may be depigmented.
Body requirements
These depend on the sex, physical factors, physiological factors, age among others. Generally
1 gm per kg body weight per day. An extra amount is to be provided for heavy workers
and in convalescents or those with ailments involving either loss or destruction of body tissues
e.g. blood loss, surgery e.t.c.
CARBOHYDRATES
They are the main sources of energy and are composed of carbon, hydrogen and oxygen. 1 gram
of carbohydrates yields 4.1 calories. Carbohydrates are classified according to the complexity of
the chemical substances from which they are formed.
Monosaccharides – are the simplest forms and include glucose, fructose and galactose. They are
broken down into CO2 + H2O + energy after being converted into glucose.
Disaccharides – These consist of 2 monosaccharide molecules chemically combined. When the
molecules are split into monosaccharides energy is released for metabolic work. They include
 Sucrose- glucose + fructose + water
 Maltose- glucose + glucose + water
 Lactose- galactose + glucose + water

Polysaccharides- these are complex molecules made up of a large number of monosaccharide
molecules in chemical combination e.g. starches, glycogen, cellulose e.t.c The polysaccharides
are broken down during digestion to give monosaccharides. Not all polysaccharides can be
digested by human .g cellulose, this is because the enzymes required to digest them are not
produced by the body. Thus pass the alimentary canal untouched as roughage.
Sources
1. Starch- cereals e.g. wheat rice, millet, maize.
2. Sugars-
a. monosaccharides are found in fruits, honey, milk
b. Disaccharides like sucrose- sugar, lactose-milk, maltose-starch.

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