1. Supporting
Adequate
Nutrition
By Richard Araneta

2. Supporting Adequate Nutrition
 Refers
to the processes by which nutrients
are used in the body

3. Nutrients
 Essential nutrients are
 Water
 CHO
 CHON
 Fats
 Vitamins
 Minerals

4. Calorie
 Unitof energy measurement
 The amount of heat required to raise the
temperature of 1 kg of H2O to 1°C or 1
gram to 15° - 16°C
 1 gram of CHO = 4 calories
 1 gram of CHON = 4 calories
 1 gram of fat = 9 calories

5. Metabolism
 The process by which absorbed nutrients are
used by the body for energy and to form and
maintain body structures and functions
 Anabolism: a process in which simple
substances are converted by the body cells into
a more complex substances
 Catabolism: breakdown of food components
into smaller particles, causing the release of
energy as heat and chemical energy

6. Nitrogen Balance
 Refers to sufficient amount of CHON
intake to provide for body needs
 Nitrogen intake = Nitrogen output

7. BMR (Basal Metabolic Rate)
 Rateat which the body metabolizes food
to maintain the energy requirement of a
person who is awake or at rest

8. Principles in the Promotion of
Good Nutrition
 The body requires food to
 Provide energy
 Maintain body temperature
 Regulate body processes
 Growth, repair, and replacement of cells

9. Principles in the Promotion of
Good Nutrition
 Man’s energy requirement vary and is
influenced by many factors such as
 Age
 Body size
 Activity/ occupation
 Climate
 Sleep
 Lifestyle
 Physiological stresses (pregnancy, lactation)

10. Principles in the Promotion of
Good Nutrition
 Foodsare described according to the
density of their nutrients
 Nutrient density – the proportion of essential
nutrients to the number of calories
 Whenenergy requirements are
completely met by caloric intake, people
maintain their activity level without weight
change

11. Principles in the Promotion of
Good Nutrition
 An adequate diet is the foundation of
good nutrition and it should consist of a
wide variety of foods
 Measures for improvement of nutritional
status are
 Nutrition education
 Abundant food supply
 Use of various resources

12. Assessing Nutritional Status
 Physical/Instrument Method
(Anthropometry) (A)
 1. Weight – reflects body mass
 2. Height for age – helpful in diagnosing
chronic under nutrition
 Weight for height
 Used for adults, useful in assessing acute
malnutrition

13. Assessing Nutritional Status
 Body mass index = weight (kg)/ (height in
meters)2
 20-24.9 – Normal
 25-29.9 – Mild Obesity
 30-39.9 – Moderate Obesity
 Above 40 – Severe Obesity

14. Assessing Nutritional Status
 3. Mid upper arm circumference
 Estimates muscle mass hence the protein
the energy reserves at the mid-arm area
 4. Triceps skin fold
 Measures the amount of subcutaneous fat;
used for adults only
 Normal valve is 1 inch

15. Assessing Nutritional Status
 Biochemical Tests (B)
 Blood
 Urine – creatinine excretions
 Clinical Examination (C)
 Detects physical symptoms associated with
malnutrition
 Hair, skin, eyes, tongue, etc

16. Assessing Nutritional Status
 Medical history
 Reveals secondary factors to malnutrition
 Dietary Survey (D)
 Food recall
 Food frequency record (how often)
 Food inventory/ diary (measured amounts)
 Dietary history

17. The Micronutrients - Vitamins
 Fat soluble vitamins (ADEK)
 Vitamin A
 Vitamin D
 Vitamin E
 Vitamin K

18. The Micronutrients - Minerals
 Macro  Micro
 Calcium  Iron
 Phosphorus  Iodine
 Potassium  Fluorine
 Sodium
 Magnesium
 Sulfur
 Chlorine

19. Common Problems of Nutrition
 1. Anorexia – loss of appetite
 Causes: physiological or psychological
 2. Bulemia – “Binge – purge syndrome”
 An abnormal craving for food
accompanied by desire to remain
slender
 3. Retching
 Vomiting without vomitus

20. Common Problems of Nutrition
 4. Regurgitation
 Bringing of stomach contents into mouth
without vomiting effort
 5. Eructation (belching)
 Discharge of gas from the stomach through
the mouth

21. Common Problems of Nutrition
 6. Malnutrition
 Overnutrition
 Overweight – when weight is 10% greater
than IBW
 Obesity – when weight is 20% greater than
IBW
 Undernutrition
 Kwashiorkor – protein deficiency
 Marasinus – calorie deficiency

22. Marasinus
 Calorie deficiency affects vary young
children
 Emaciated, no edema, hair is dull and dry
skin, thin, and wrinkled

23. Improving Appetite
 Relieve illness symptoms that depress appetite
prior to mealtime
 Provide familiar foods that the person likes
 Select small portions so as not to discourage
the anorexic client
 Avoid unpleasant or uncomfortable
treatments immediately before or after meals
 Reduce psychologic stress
 Give information and assistance