1.
INTRODUCTION TO
NUTRITION:
Presented By:
Ms. Tincy Thomas
MSc (N)-Med Surg Nsg
Lecturer- NUINS

2.
INTRODUCTION:
• The word nutrition originated from Latin word nutr- means ‘to nurture or
nourish’.
• Nourishment is essential to sustain life.
• Every body needs energy from conception to death to carry out vital function.

3.
DEFINITIONS:
• Health: It is a state of complete physical, mental and social wellbeing and not
merely the absence of disease and infirmity.
• Nutrients: These are the components of food that are essential for the body in
suitable amounts , includes proteins, fats, carbohydrates, vitamins, minerals
and water.

4.
• Nutritional status: It is the condition of the health of the individual as
influenced by the intake and utilization of the nutrients. These can be
determined by the medical, dietary history, physical examination and
through appropriate bio chemical investigations.
• Malnutrition: It is a condition resulting from a deficiency , excess or
imbalance of nutrients.
• Undernutrition: Deficiency of calories/ one or more essential nutrients.
• Overnutrition: Excess of one or more nutrients especially calories.

5.
ROLE OF NUTRITION IN MAINTAINING
HEALTH
Growth and development
Deficiency diseases
Resists Infection
Illness and death
Prevents malnutrition

6.
FACTORS AFFECTING THE NUTRITIONAL
STATUS:
Psychological & Emotional factors.
Gender & Age
Cultural facts
Food fads
Food preferences
Education
Religion
Economics
Lifestyle factors
Anorexia Nervosa
Anorexia Bullossa
Health and disease conditions

7.
FACTORS INFLUENCING SELECTION OF
FOOD:
Superstitions
Social and cultural factors
Religious factors
Income
Geography/ Availability
Advertisement and media

8.
CLASSIFICATION BASED ON FUNCTIONS:

9.
CLASSIFICATION BASED ON NUTRIENTS: