3. PRACTICE TEACHING ON
NUTRITION
SUBMITTED BY
M. PAVITHRA VIVEKANANTHI
BSC NURSING 4TH YR/7TH SEMESTER
COLLEGE OF NURSING - PIMS

4. Introduction to nutrition
Nutrition is a process in which the food that is
consumed is used for nourishing the body.
Good nutrition is very important for a person to
grow and develop normally and to remain healthy
throughout the life.
Poor nutrition may affect his body and mind

5. Nutrients
A substance that provides nourishment
essential for the maintenance of life and
for growth

8. Body weight standards
The most preferable method to establish
ideal body weight include “ body mass
index”(BMI)
BMI=weight in kg /(Height in meter)²

10. Asssessment of nutritional
needs
ABCD method
1. A-anthropometry
2. B-biochemical/laboratory method
3. Clinical methods
4. Dietary method

11. 1. Anthropometric-length, height, weight, head
circumference, mid arm circumference, chest
circumference
2. Biochemical-blood and urine test
Lab test results can be altered by
medications, hydration.

12. Clinical-nutritional history
Clinical examination of eye, mouth,
hair, muscles, bones, nails, skin, tongue, thyroid
glands.
Dietary-24 hours dietary recall
Observe food consumption

13. Six classes of nutrients

14. Water
 About ½ to ¾ of human
body consists of water.

15. Functions
1. Water carries nutrients to cells and carries
waste from your body.
2. Regulate body temperature
3. Lubricate joints
Teens have to drink 6 to 8 glasses of water
each day.

16. Carbohydrates
Carbohydrates are the body’s main source of
energy and provide body’s need for dietary
fiber.
Food sources :pasta, bread, cereals,
grains, rice, fruits, milk, yogurts and sweets.

17. Simple carbohydrates
Food sources:
fruits,juices, milk,
yogurt, candy, soda
& jelly.

18. Complex carbohydrates
Food sources:whole
grains,breads,
cereals, pasta,
vegetables, rice and
legumes.

19. Functions
An excellent source of energy for body.
Rich in vitamins minerals and fiber.

20. Protiens
Proteins ate made up of chemical compounds
called amino acids.
Types:
1. Complete- found in animal sources.
2. Incomplete- found in Plant sources.

21. Food sources: meat,
fish, eggs, poultry,
dairy products,
legumes, nuts &
seeds.

22. Functions
1. Provides energy
2. Form antibodies
3. Help to build, maintain
and repair body
tissues.

23. Fats
Fats are insoluble in
water nd blood. The
most concentrated form
of food energy.

24. Types of fats
Saturated fat:fats
that are solid at
room temperature.

25. Unsaturated fats:fats
that are liquid at room
temperature.

26. Polyunsaturated
fats:vegetable oil and
fish oils.

27. Monounsaturated
fats:olive oil, canola
oil.

28. Vitamins
Vitamins are organic
compounds needed by body
in small amount. Vitamins do
not provide energy.

29. Functions
1. Helps to regulate many chemical
processes in the body
2. It is an antioxidant
There are two types of vitamins

30. Fat soluble vitamins
Vitamin A, D, E, K(can be stored in body for later
use)
Water soluble vitamins
Vitamin C and B(Easily absorbed and passed
through body as waste)

31. Vitamin A
Food source:dark green
leafy vegetables, deep
yellow and orange
fruits&vegetables, liver,
milk, cheese, eggs.

32. Functions
1. Helps in maintaining
skin and hair healthy
2. Develop strong bones
and teeth
3. Aids in night vision.

33. Vitamin D
Food sources:egg yolk,
salmon and liver.
Non food source -sun

34. Functions
Building strong bones
and teeth
Stimulate calcium
absorption

35. Vitamin E
Food source:whole
grain breads and
cereals, dark green leafy
vegetables, dry
beans&peas,
nuts&seeds, vegetable
oils, liver.

36. Functions
Helps to form red blood cells, muscles
and other tissues.
Antioxidant

37. Vitamin K
Food source :dark
green leafy
vegetables
(spinach, lettuce,
cabbage etc…. )

38. Vitamin B
Food source:whole
grain breads& cereals,
peanut butter, nuts,
meat, poultry, fish,
eggs, milk, dry beans
and peas.

39. Functions
Helps in brain, nerves and muscle
function
Helps the body to use the energy from
foods we eat.

40. Vitamin C
Food source :citrus
fruits, strawberries,
kiwi, broccoli,
tomatoes and
potatoes.

41. Functions
Helps in wound healing
Helps in maintaining healthy bones,
teeth and blood vessels
Helps to fight against infection.

42. Minerals
Food source: meats,
beans, nuts, fruits,
vegetables, dairy
products and grains.

43. Functions
The body depends on minerals for
practically every process necessary for
life
It becomes part of the body.

45. Dietary guidelines
Aim for fitness
Aim for health
weight

46. Be physically
active

47. Choose variety of
grains daily
especially whole
grains.

48. Choose variety of
fruits and vegetables
daily.

49. Keep food safe to eat.

50. Choose low saturated
fat foods.

51. Choose beverages
and food moderate
your intake of sugars.

52. Avoid fast foods

53. Choose and prepare
foods with less salt.

54. If you drink alcoholic
beverages do so in
moderation.

55. Conclusion
 Good nutritional habits amd balanced diet are
not developed in one day nor are they
destroyed in one unbalanced meal.
 Eating nutritious and healthy food while
maintaining your proper body weight will
contribute to a better performance in classes,
gym and dance floor.

56. Bibliography
1. Taylor lillis lemone lynn (2015) fundamentals of
nursing, 7thedition,wolters klewer(pg no :1154-1173)
2. Chandra sekar(2016) manipal mannual of medical
physiology, 1st edition.
3. Essesntials of nutrition and dietry for nursing(2017)
4. Net referemce: www. Slideshare. com

58. Assignments
List down different nutrition defeciency
disorders

59. Thank you