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1. NUTRITION AND DIETARY PATTERN
By
Sardar Ali
Assistant Professor-KMU

2. By the end of presentation the student will be able to
 Define Nutrition /Metabolic pattern.
 Review essential nutrients and example of good dietary sources for each
 Review normal digestion & metabolism of carbohydrates fats and protein
 Discuss nutritional consideration across the life span.
List the factors that can affect dietary pattern.
Describe manifestation of altered nutrition.
Explain nursing intervention to promote optimal nutrition and health.
Apply nursing process for client with altered nutritional state.

3. Like a finely-tuned racing car, your body needs the right
fuel (food) and regular maintenance (exercise, lifestyle
and mental attitude) to achieve its true health Potential.
Nothing is more important than healthy eating

4. Dietary patterns represent a broader picture of food and nutrient
consumption for the developmental growth & Progression of human beings
Nutrient: are the biochemical substances derived from food & fluids that
are used in biosynthesis energy production & require for growth
Nutrition: The science of foods , substances and the processes of
supplying nutrients to the body
Diet: The sum of food consumed by an organism or group

5. Macronutrients
• Carbohydrates=4 cal/g
• Proteins =4 cal/g
• Fats =9 cal/g
Micronutrients
• Vitamins
• Minerals
• Water
5

7. The term "Optimum Nutrition" can be defined
as eating the right amounts of nutrients on a proper
schedule to achieve the best performance and the
longest possible lifetime in good health, assuming that
external negative influences like accidents and
infectious diseases can be avoided.

8.  Carbohydrate
 Fats
 Proteins
 Vitamins
 Minerals
 Water

9. Carbohydrates are one of the main types of
nutrients. They are the most important source of
energy for the body. digestive system changes
carbohydrates into glucose (blood sugar)
Simple
– pop, candy, sweets, fruit
– individual glucose or fructose molecules
Complex
– pasta, rice, breads, potatoes
– Chains of glucose molecules

10. Proteins a vital component of every living cell
essential for the growth and repair of the human
tissues. Proteins are found in animal products like
meat, fish, cheese, milk and eggs. Vegetable sources
include soya-bean products, pulses and nuts.

11. • Sources of Protein
• Animal (complete)
• meats, dairy
• Vegetable (incomplete)
• beans, nuts, legumes,
grains
• Types of Amino Acids
• Nonessential (14) – can be made by body
• Essential (8) – must be made by body
11
Amino acids linked together

12. It is one of the most important of all substances we ingest. Water participates in
chemical reactions in the body. Adequate water intake helps stabilize body
temperature. Flushes the toxic waste products out of the system .
Functions
Comprises about 60% of body weight
Chief component of blood plasma
Aids in temperature regulation
Lubricates joints
Shock absorber in eyes, spinal cord, and amniotic sac (during pregnancy)
Active participant in many chemical reactions

13. Lipids as rich energy molecules, Maintain structure of cells.
These are fats and oils found in plants and animals. oils, butter,
margarine, cream, meat, cheese, pastry, biscuits, nuts
 Saturated
– Animal sources
– Solid at room temperature
 Unsaturated (poly- or mono-)
– Vegetable sources
– Liquid at room temperature
 Trans Fatty Acids
– Hydrogenation to alter “state” of fat
– Increase shelf-life & market availability

14. Vitamins play imp role in chemical reactions in the cells
of the body Most vitamins are not made in the cells so
they must be ingested in the food we eat. Vitamins fall in
2 categories :Fat soluble(A,D,E,K), Water soluble (Vit B
group and C)
Vitamins are essential for overall health, normal cell
function, growth and development

15. Humans require numerous minerals, such as calcium,
sodium ,iron and potassium, to carry out normal body
functions. They are derived from the food we eat and
beverages we drink.
Major: sodium, potassium, chloride, calcium, phosphorus,
magnesium, sulfur
Trace: iron, zinc, selenium, molybdenum, iodine, copper,
manganese, fluoride, chromium

18. Carbohydrate digestion begins in the mouth by
salivary amylase and completed in small intestine
when the polysaccharides are broken down into
single sugars, or monosaccharide's, they get
absorbed by the body.

19. Their digestion begins in stomach, Pepsinogen
converted to pepsin, the active enzyme, by
HCl. Continues in small intestine with pancreatic and
intestinal enzymes (protease) . Amino acids absorbed
into blood capillaries.

20. Fats are mainly digested in the small intestine. The presence
of fat in the small intestine produces hormones that stimulate
the release of pancreatic lipase from the pancreas and bile
from the liver which helps in the emulsification of fats for
absorption fatty acids. Complete digestion of one molecule of
fat a triglyceride results in 3 fatty acid molecules and one
glycerol molecule.

21.  Provide Water .
 Provide Fuel for Entire Body.
 Provide Building Blocks .
 Provide Metabolic Regulators .

22.  Physiologic factors
 Psychological state
 Life style
 Habits and economic resources
Culture and belief's
Gender
Illnesses and treatment surgery
Alcohol and drugs abuse

23.  Obesity
 Under weight
 Decreased energy
 Wound healing
 Gastrointestinal problems

24.  Kwashiorkor
 Marasmus
 Night blindness
 Anemia
 Congenital deficits

25. Marasmus is a form of severe malnutrition characterized by
energy deficiency. A child with marasmus looks emaciated. Body
weight is reduced to less than 60% of the normal (expected)
body weight for the age

26. • Kwashiorkor is the most common and widespread nutritional
disorder in developing countries. It is a form of malnutrition
caused by not getting enough protein in your die. It is
characterized by edema, irritability, anorexia, ulcerating
dermatoses, and an enlarged liver with fatty infiltrates

27. Experts recommend that from birth to at least age 1, an infant‘s
diet consist of breast milk. Non-formula cow's milk is not
recommended especially prior to 1 year of age. This is due to
its ability to cause allergies, gastrointestinal tract bleeding, and
because it lacks sufficient vitamins and essential fatty acids
vital for infant development.

28. Pregnancy is a special time in women life. Pregnant
women diet should be include high levels of protein
and fiber. As well, as include a lots of green vegetables
because these are great sources of both dietary fiber
and iron. Meat, eggs and dairy products are excellent
protein sources.
(Ramakrishnan U, Grant)

29. Adolescence is the transition period between childhood and
adulthood, a time of life that begins at puberty. During this
time, physical changes affect the body's nutritional needs,
while changes in one's lifestyle may affect eating habits and
food choices. Nutritional health during adolescence is
important for supporting the growing body and for preventing
future health problems
•

30. • Anthropometric data
• Physical examination
• Laboratory tests

31. Altered nutrition: less than body requirements
Related to:
 decreased oral intake associated with:
 anorexia resulting from decreased activity,
 depression and social isolation, difficulty feeding
 self as a result of impaired or limited physical mobility

32. Nutrition, Altered: More than Body Requirements
Related to…
Lack of knowledge of nutritional needs, food intake,
and/or appropriate food preparation
 Poor dietary habits
 Use of food as coping mechanism
 Metabolic disorders
 Sedentary activity level

33. Imbalanced Nutrition Less Than Body Requirements
related to loss of appetite
Goal: Showed good nutritional status.
Expected Outcomes are:
 Tolerance to dietary needs
 Retain lean body mass and body weight within normal limits
 Laboratory values ​​within normal limits

34. Intervention
 Create a meal plan with the patient, to put in a feeding schedule.
 Support family members to bring the patient's favorite food
 Large portions of food offered during day when (high appetite)
 Make sure the diet meets the needs of the body as indicated.
 Make sure about the patient's diet likes and dislikes
Health education (Diet)

36. Otten JJ, Hellwig JP, Meyers LD (Eds): Dietary reference
intakes: the essential guide to nutrient requirements. Washington:
The National Academies
Ramakrishnan U, Grant F, Goldenberg T, Zongrone A, Martorell
R: Effect of women’s nutrition before and during early pregnancy
on maternal and infant outcomes: a systematic review.
 http://www.faqs.org/nutrition