Effects of Food Intake And

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    CONTENTS:

    1.SOME DEFINITIONS.2.THEMEASUREMENTSOFNUTRITIONALSTATUS.

    3.ILLNESSAND FOOD ACCEPTANCE.4.ILLNESSAND NUTRITION.5.MEDICATIONSAND DIET.6.DIETTHERAPY.7.THE DIETARYPRESCRIPTION.8.CONCLUSION.9.REFERENCE.

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    SOMEDEFINITIONS:

    y Before we can begin the study ofnutrition, somedefinitions need to bemade.

    y Food is that which nourishes the body.y Nutrients refers to the processes in the body for

    making useoffood.

    y It includes eating the correct kinds and amountsoffood for the bodys needs; digestion offood so

    that the body can use the nutrients; absorption of

    thenutritions into the blood stream.

    y Useoftheindividual nutritions by the cells in thebody forthe productions ofenergy, the

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    maintenance and growth ofcells, tissues, and

    organs; and elimination ofwastes.

    THEMEASUREMENTS OF NUTRITIONALSTATUS:

    yHealth is defined by the world healthorganization as theSTATEOF

    COMPLETE PHYSICAL, MENTALAND

    SOCIAL WELL-BEINGAND NOTMERELYTHEABSENCEOF DISEASEOR

    INFIRMITY.

    yAnother term sometime used to denotethis stateofhealth is wellness.

    yNutritional status is the condition ofhealth as it is releated to the useof

    FOOD BYTHEBODY.

    yNURSES, DIETITIANS, PHYSICIANS canobserve physical signs that suggest goodor poor nutrition such as those listed.

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    ILNESS AND FOOD ACCEPTANCE:

    Themany PHYSIOLOGY, CULTURAL,ECONOMICAND EMOTIONALFACTORS

    AFFECTINGFOOD ACCEPTANCE.

    The person whois ill must face addedproblems related to his meals.

    Illness itselfoften reduces in food becauseofANOREXIA, GASTROINTESTINAL DIGESTION,

    OR DISCOMFORTfollowingmeals.

    Inactivity and somedrugs alsoreduce thedesireforfood.

    Hefinds it difficult tomanage a tray in bed.

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    Ifthe diet is modified, the patient may begetting less ormorefood than he normally

    eats.

    The changein flavoror textureofsome dietsis not appealing.

    ILLNESS AND NUTRITION

    Illness has many effects on the bodysability to use nutrients and upon the specific

    requirements.

    Afeverincreases therateofmetabolism,thus increasing the need for calories, protein,

    and calciumfromis body.

    In metabolic diseases nutrients are notutilized.

    The patient whomust remain in bed orina wheelchairfor a long time usually loses

    increased amounts ofnitrogen and calcium

    from his body.

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    MEDICATIONS AND DIET

    Some drugs interfere with food intake

    because they producenausea and vomiting.

    Others reduce the absorption of

    nutritions because they interfere with

    enzyme activity, block the absorption of

    somevitamins, or lead to diarrhea.

    On theotherhand food can alsointeract

    with themedications so that absorption is

    reduced.

    Thus, the peak ofeffectiveness ofthe

    drugmay never bereached.

    The nurse, dietian, and pharmacist must

    take thesefactors into account to assure

    maxiumeffectiveness offood the drug as

    well as optimumfood intake and utilization.

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    DDIIEETTTTHHEERRAAPPYY

    Diet therapy accomplishes oneormoreof

    these aims.

    1.Maintains normal nutrition.2.Corrects nutritional deficiency, forexample, high protein diet.

    3.Changes body weight, as with low or high-calorie diets.

    4.Adjusts to the bodys ability to useoneormore nutrients, forexample, diabetic diet.

    The normal diet may bemodified for:

    1.Consistency and texture.2.Flavor.3.Energy Value.4.Nutrient levels such as fat, protein,

    carbohydrate, sodium, and others.

    5.Food categories such as types offacts orelimination diets for allergies.

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    Each prescription is theresult ofan evaluationofthe patients symptoms, laboratory tests if

    they have been done, and his nutritional needs.

    Diet should be described exactly in items ofthechanges to bemadein consistence, flavor, and

    level ofnutrients; forexample 1800-Kcal, 500-

    mg sodium, soft diet.

    The useofthe teamSPECIAL DIET should bediscouraged for nit has littlemeaning

    Likewise, the tems high and low havemeaningonly when they are used with

    reference to the normal diet or when a givendiet manual specifies the nutritivevalue.

    CONCLUSION:

    Themedical record is an information sharingtool that assists in communication and in

    coordinating activities ofthe health care team.

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    Nutrition information is an important part ofthemedical record.

    Problem-oriented medical record (POMR)include a data base, problem list, and progress

    notes.

    REFERENCE:

    AMERICAN DIETETICASSOCIATION:

    Handbook ofclinical nutrition New Haven, conn

    yale university press, 1981.

    THANK YOU

    SUBMITED BY,S. MALATHY