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Nutrition and Optimum Health. HEAL4002 Introduction to Health Knowledge Relates to Learning Outcomes 1 and 2 “Describe the concepts of health and wellness and holistic approaches to these concepts identifying health behaviours and factors influencing choice and change in health behaviour.” - PowerPoint PPT Presentation
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Nutrition and Optimum
Health
HEAL4002 Introduction to Health Knowledge
Relates to Learning Outcomes 1 and 21.“Describe the concepts of health and wellness and holistic approaches to these concepts identifying health behaviours and factors influencing choice and change in health behaviour.”2.“Identify the social, cultural, economic and cultural influences on health status, behaviour and development.”
Course Descriptor
Intro HK 4002 Sem 2 2011
Learning Outcomes
1.1. Define key terms.Define key terms.
2.2. Briefly review the structures, mechanisms, and processes Briefly review the structures, mechanisms, and processes of the gastrointestinal (GI) tract.of the gastrointestinal (GI) tract.
3.3. Identify and explain why each major nutrient is necessary Identify and explain why each major nutrient is necessary for nutrition and give examples of dietary sources for for nutrition and give examples of dietary sources for each one.each one.
4.4. List factors that affect dietary patterns/nutritional status.List factors that affect dietary patterns/nutritional status.
5.5. Describe clinical signs of altered nutrition.Describe clinical signs of altered nutrition.
6.6. Describe manifestations of altered nutrition/assessment.Describe manifestations of altered nutrition/assessment.
Key Terms
digestiondigestion absorptionabsorption metabolismmetabolism excretionexcretion BMI – body mass BMI – body mass
index index carbohydratescarbohydrates proteinsproteins vitaminsvitamins mineralsminerals
anorexiaanorexia anorexia nervosaanorexia nervosa bulimia nervosabulimia nervosa bariatricbariatric DysphagiaDysphagia masticationmastication fibrefibre peristalsisperistalsis segmentationsegmentation
Digestive System
Swallowing and ChokingSwallowing and Choking
The Gastrointestinal (GI) Tract
Organs Organs
Mouth – anusMouth – anus Accessory Accessory
mouthmouth tongue tongue
pharynxpharynx salivary glands salivary glands
oesophagusoesophagus teeth teeth
stomach stomach liver liver
small intestinesmall intestine pancreas pancreas
large intestinelarge intestine gallbladder gallbladder
Digestive System - Functions
DigestionDigestion
AbsorptionAbsorption
MetabolismMetabolism
ExcretionExcretion
Digestion
““process by which the body breaks down foods process by which the body breaks down foods and either absorbs them or excretes them”and either absorbs them or excretes them”
Donatelle, 2011 pg 258)Donatelle, 2011 pg 258)Mechanical:Mechanical: (physical movement) (physical movement) PeristalsisPeristalsis SegmentationSegmentation
Chemical BreakdownChemical Breakdown:: EnzymesEnzymes Other secretionsOther secretions http://nutrition.jbpub.com/resources/animations.cfm?id=1&debug=0
Absorption
Nutrients absorbed by:Nutrients absorbed by:
Passive diffusionPassive diffusion OsmosisOsmosis Active transportActive transport
Metabolism
Catabolic processes Catabolic processes Anabolic processes Anabolic processes
Carbohydrate metabolsimCarbohydrate metabolsim Fat metabolismFat metabolism Protein metabolismProtein metabolism
Digestion and Absorption
Nutrition
Classification
CarbohydratesCarbohydrates ProteinProtein VitaminsVitamins MineralsMinerals FatsFats WaterWater
Carbohydrates
Simple Simple Complex Complex
Main function – to provide energyMain function – to provide energy
Protein sparing actionProtein sparing action
Proteins
Complete: Complete: Incomplete Incomplete Complementary Complementary
Main functions includeMain functions include::
Growth , maintenance and repair of body Growth , maintenance and repair of body tissuestissues
Forms muscles, skin and hairForms muscles, skin and hair
Maintains fluid balance, blood clottingMaintains fluid balance, blood clotting
Energy Energy
Lipids (or fats)
Component of all body cellsComponent of all body cells Ideally – about 20% of body weightIdeally – about 20% of body weight
Functions include:Functions include:- InsulationInsulation- Protection Protection - EnergyEnergy
Two Types of Lipids
Saturated fats e.g. dairy products.Saturated fats e.g. dairy products.
Not good for heart health. Not good for heart health.
Unsaturated fats e.g. nuts, Unsaturated fats e.g. nuts, avocados, olives. Good for heart avocados, olives. Good for heart health. health.
Vitamins
Fat solubleFat soluble- Vitamin AVitamin A- Vitamin DVitamin D- Vitamin EVitamin E- Vitamin KVitamin K
Water-solubleWater-soluble- B-complex vitaminsB-complex vitamins- Vitamin CVitamin C
Minerals
Build body tissueBuild body tissue Regulates metabolismRegulates metabolism
- CalciumCalcium- IronIron- SodiumSodium- PotassiumPotassium- IodineIodine- FluorideFluoride
Water
Necessary to maintain cell functionNecessary to maintain cell function
Water constitutes 60% - 70% of total body Water constitutes 60% - 70% of total body weightweight
Fluids = liquids, fresh fruit and vegetablesFluids = liquids, fresh fruit and vegetables
incomeincome educational leveleducational level nutrition knowledgenutrition knowledge ability to read food labelsability to read food labels ability to access shopsability to access shops physical functional levelphysical functional level food allergies and intolerancesfood allergies and intolerances dentitiondentition problems with chewing and swallowingproblems with chewing and swallowing loss of partner or significant otherloss of partner or significant other religious and dietary practicesreligious and dietary practices
Factors affecting nutritional status
alcohol consumptionalcohol consumption decreased liver functiondecreased liver function decreased renal functiondecreased renal function decreased GI functiondecreased GI function polypharmacy / chronic medicationspolypharmacy / chronic medications cancer and cancer treatmentcancer and cancer treatment disease/pathological processdisease/pathological process
Factors affecting nutrient absorption
general appearancegeneral appearance weightweight postureposture nervous system controlnervous system control GI functionGI function cardiovascular functioncardiovascular function general vitalitygeneral vitality hairhair skin (general)skin (general) face and neckface and neck
lipslips mouth, oral membranesmouth, oral membranes gumsgums tonguetongue teethteeth eyeseyes neck (glands)neck (glands) nailsnails legs, feetlegs, feet skeletonskeleton
Clinical signs of altered nutrition
Manifestations of Poor Nutrition
overweightoverweight obesityobesity underweightunderweight recent significant weight recent significant weight
gain or lossgain or loss decreased energydecreased energy altered bowel patternsaltered bowel patterns altered skin, teeth, hair, altered skin, teeth, hair,
and mucous membranesand mucous membranes impact on activities of impact on activities of
daily livingdaily living
Crisp, J., & Taylor, C. (2009). Crisp, J., & Taylor, C. (2009). Potter & Perry’s fundamentals of Potter & Perry’s fundamentals of nursing.nursing. (3 (3rdrd ed.). Chatswood: Elsevier. ed.). Chatswood: Elsevier.
Donatelle, R. J. (2009). Donatelle, R. J. (2009). Health: The basics.Health: The basics. (8 (8thth ed.). San Fransisco: ed.). San Fransisco: Pearson Education.Pearson Education.
Harris, P., Nagy, S., & Vardaxis, N. (2006). Harris, P., Nagy, S., & Vardaxis, N. (2006). Mosby’s dictionary of Mosby’s dictionary of medicine, nursing & health professions.medicine, nursing & health professions. Marrickville: Elsevier. Marrickville: Elsevier.
Marieb, E. (2004). Marieb, E. (2004). Human anatomy & physiologyHuman anatomy & physiology. (6. (6thth ed.). Pearson, ed.). Pearson, Benjamin, Cummings: San Francisco. Benjamin, Cummings: San Francisco.
Thompson.(2002). Thompson.(2002). Mosby’s clinical nursing. Mosby’s clinical nursing. (5(5thth ed.). Mosby ed.). Mosby Inc. Inc. Retrieved March 1, 2010 from Retrieved March 1, 2010 from http://www.nursingconsult.com/das/book/89786589-2/view/1043/362.html/4-u1.0-B0-323-01195-http://www.nursingconsult.com/das/book/89786589-2/view/1043/362.html/4-u1.0-B0-323-01195-0..50030-5--cesec113_7800?0..50030-5--cesec113_7800?sid=682608581&SEQNO=2&bookft=true&bookftset=1&bbSearchType=single.sid=682608581&SEQNO=2&bookft=true&bookftset=1&bbSearchType=single.
References