Nutrtion science 2

 

Nutritional Care Process 1.1

Assessment

Diagnosis

Intervention

Monitoring

Nutritional Status Assessment 1.2

This is the process of diagnosing a nutritional problem using medical and nutritional records,

chemical analyses, and anthropometric measurements.

ABCDEA

Objective of Nutritional Status Assessment 1.3

To identify individuals at risk of and affected by nutritional deficiencies.

 Developing Health Programs

Measuring Nutritional Interventions on Life

Assessing Nutritional Status

This can be done through direct methods such as interviews

or indirect methods such as conducting studies

1.4 Direct Methods for Assessing Nutritional Status

Taking Measurements

Performing Analyses

Taking Food Swabs

Physical Examinations

1.5 Indirect Methods for Assessing Nutritional Status

Investigating General Variables such as Agriculture

Investigating Specific Variables such as Income Level

Studying Community Habits

Biostatistics

1.6 Important Measurements for Nutritional Diagnosis

Head and Waist Circumference

Height

Leg and Forearm Length

Weight and Skin Thickness

Mean Forearm Circumference

1.7 Sources of Information

The Patient

The Patient's Family

Medical Records

Community Surveys

Civil Registry

1.8 Quick Information

6 tons of food are consumed in America every 5

Seconds.

375 McDonald's burgers are eaten in America every

5 seconds.

1750 pizza slices are eaten in America every

5 seconds.

Why do we make fermented foods? 2.1

They tolerate acidity.

They reduce microbial activity.

They are a means of preservation.

2.2 Examples of fermented foods:

Cheese and vinegar.

Yogurt and fish.

Fermented and dried meats.

The composition of the male and female body. 3.1

Male body composition: 45% muscle, 15% fat, 15% bone, and the remaining percentage for other organs such as bones and skin.

Women: 36% muscle, 27% fat, 12% bone.

 3.2 Types of Fat

White fat for energy storage

Structural fat for energy production

3.3 Types of Obesity in Men and Women

Apple shape (common in men)

Pear shape (common in women)

3.4 Methods of Measuring Body Fat

Body Mass Index (BMI)

Waist Circumference

Skin Thickness

Electrocution

Underwater Weighing

Tomography Scan

4.1 Nutritional Intervention

Access to Healthy Food

Nutrition Education and Guidance

Nutrition Counseling

4.2 General Portion Sizes

Top spoon: 15 grams

Tsp spoon: 5 grams

Cup: 240 ml

Ounce: 28 ml

5.1 Percentage Energy Spent

50-60% of Body Energy

30-50% For physical activity

And 10% for food digestion

When does weight increase? 5.2

When energy expenditure is less than energy intake, and vice versa.

Conditions where energy expenditure increases 5.3

Young age

Fractures

Crisis

Illness

Burns

Conditions where energy expenditure decreases 5.4

Hunger

Malnutrition

Hypothyroidism

Energy expenditure in food digestion 5.5

The body burns 5-10% to digest carbohydrates.

This energy is taken from the carbohydrates themselves.

Protein requires 20-30% to 

digest.

Fat requires 0-5% to digest because it is easily digestible.

Sources of microbes in food 6.1

The animal's digestive system

Workers' hands

Animal

feed and supplies

Plant products