3. MEANING
Nutrition is the science of food and its components,
their actions, interactions and balance within the body.
It includes the study of processing food within the body
for its utilization for
• Provision of energy
• Building of body tissues and their repair
• Protection from microorganisms
4. DEFINITION
Human nutrition describes the process whereby cellular
organelles, cells, tissues, organs, systems and the body
as a whole obtain and use necessary substances
obtained from (nutrients) to maintain structural and
functional integrity
- Vorster and Haustvast, 2002.
5. NUTRIENT
Nutrient is a chemical substance inherently present in
numerous food sources that the body uses to obtain
energy, build tissues and regulate biological
functions.
CLASSIFICATION OF NUTRIENTS
• Macro nutrients
• Micro nutrients
WHICH IS NUTRIENT FOOD?
14. ASSESSMENT OF NUTRITIONAL NEEDS
• DIRECT METHODS
• Anthropometric measurements and indices
• Biophysical methods/biochemical test
• Clinical examination
• Dietary methods
19. MEETING NUTRITIONAL NEEDS
There are certain principles in the diet therapy. They are
• The diet must be planned according to the food habits of the patient
based on culture, religion, socio economic status, personal
preferences, physiological and psychological conditions.
• Changes in the diet should be brought gradually
• The diet should not be forced
• There should be variety of food for selection
• Small and frequent feeds are preferred to the usual 3 meals
• Hot should be served hot and cold food should be served as cold
20. ROLE OF A NURSE
• Make sure that the therapeutic diet is prepared by the dietician
is taken by the patient.
• During mealtime of patient, nurses assist, support and
encourage the patient to take meals.
• Nurses plan for home care treatment for discharged patient
from hospital and give instruction to patient and their family
members to follow it well.
21. CONCLUSION
• Thus, nurses are very important number of the nutrition health
care team and play an active role in diet prescription,
motivating patients to consume therapeutic diets and thus aids
in speedy recovery.
22. JOURNAL REFERENCE
TOPIC: Key Aspects in Nutritional Management of COVID-19 Patients
AUTHOR: Alfredo, Quintela
JOURNAL: Journal of clinical medicine
PUBLISHED: Published online 2020 Aug 10
ABSTRACT: Deficient nutritional status is probably due to anorexia, nausea,
vomiting, diarrhea, hypoalbuminemia, hypermetabolism, and excessive
nitrogen loss. There is limited knowledge regarding the nutritional support
during hospital stay of COVID-19 patients.
However, nutritional therapy appears as first-line treatment and should be
implemented into standard practice.
