Sreemathy / Shreemathy / Dandekar Nutrition and Biochemistry for Nurses - E-Book

2. Auflage 2015
ISBN: 978-81-312-4020-5
Verlag: Elsevier HealthScience EN
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 480 Seiten

Nutrition and Biochemistry for Nurses has been designed to meet the requirements of B.Sc. Nursing students. The text has been written keeping in view the curriculum framed by the Nursing Council of India. Besides nursing students, it will also be useful to dental, physiotherapy, occupational therapy and pharmacy students.SALIENT FEATURES
• Comprehensive and Exhaustive Coverage
• Text presented in short sentences, sometimes fragments, in the form of bulleted points
• Easy-to-read simple language used for ease of comprehension
• Numerous graphics, tables, diagrams and pictures provided wherever needed
• Applied aspects of topics, e.g. recommended dietary allowances (RDAs), cookery rules and preservation of nutrients, balanced diet and role of nurse in nutritional programmes, etc., in nutrition and various investigations in biochemistry provided in sufficient detail
• Chapter in a Nutshell, short summary, appended in the end of every chapter to help the learner quickly revise the chapter's content
• Exam-oriented exercises provided to help students prepare themselves on the lines of the exam they are going to appear at
• Clinical Applications Boxes-a feature provided to help students comprehend the importance of biochemical information in diagnosis and treatment of clinical problemsWhat's New in the Second Edition
• Recent developments in food standards
• Ready reckoner of nutritive values of common foods
• Several chapters revised to provide information on recent trends in clinical biochemistry
• Several chapters revised for better clarity of concepts

Autoren/Hrsg.

Sreemathy, Venkatraman

Shreemathy, Venkatraman

Dandekar, Sucheta P.

Leseproben

Chapter 1

Introduction

Learning objectives

By the end of the chapter, the reader will be able to describe the following:

• Terminologies 3

• History of nutrition 5

• National nutritional policy 6

• Role of nutrition in maintaining health 7

• Role of individual nutrients 7

• Nutritional problems in India 8

• Role of food and its medicinal value 9

• Factors that affect food and nutrition 11

• Food standards 12

• Classification of foods 15

• Elements of nutrition 15

• Recommended dietary allowances (RDAs) 15

• Basal metabolic rate 15

Terminologies

Nutrition

It is the science of food and its relation to health.

Health

Health is the state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

Nutrients

Nutrients are substances essential for growth, maintenance, function and reproduction of a cell or of an organism. The absence or deficiency of one of these may result in poor health or disease.

Nutrition security

It is the physical, economic and social access to and a utilization of an appropriate balanced diet, safe drinking water, environmental hygiene and primary health care for all.

Malnutrition

• It is an impairment of health resulting from a deficiency, excess or imbalance of nutrients.

• Undernutrition: Undernutrition in children is defined as low weight for age, low height for age and low weight for height. This also includes micronutrient malnutrition.

• Underweight: It refers to a deficit in weight and is defined as low weight for age.

Wasting

It refers to the result of weight loss associated with an acute period of food shortage or disease and is defined as low weight for height.

Chronic energy deficiency (CED)

It is commonly used to describe a condition of underweight among adults as a result of prolonged negative energy balance. It is measured through body mass index (BMI). A BMI value of less than 18.5 indicates CED in adults.

Body mass index (BMI)

It is a ratio of weight for height, which is often used to estimate body fat. It is obtained by dividing the weight in kilograms by the square of the height in metres. BMI is not an appropriate assessment for growing children, frail and sedentary individuals or women who are pregnant or lactating.

Macronutrients

Carbohydrates, proteins and fats are considered macronutrients. They form the bulk of our food.

Micronutrients

They do not supply energy but form a vital part of our diet. Vitamins and minerals are called micronutrients because they are required in small amounts.

Kilocalorie (kcal)

It is the amount of heat required to raise the temperature of 1 litre of water by 1 degree Celsius (1°C); 1 kcal = 1000 cal.

Basal metabolic rate (BMR)

It is the rate of metabolism when an individual is at complete rest in a warm environment and is in postabsorptive state (12 hours after taking a meal).

Therapeutic diet

It is the modification of food either in consistency, preparation or nutrients to meet the special nutritional needs of a person suffering from a particular disease or condition.

Recommended dietary allowances (RDAs)

It is defined as the intake of nutrients derived from diet to meet the nutritional needs for all healthy persons.

Metabolism

The sum of all the chemical and physical changes that take place within the body that enables its continued growth and functioning.

Antioxidant

A compound that protects tissues from the damage caused by oxygen when it acts to produce free radicals, e.g. vitamins E, A and C and beta carotene.

Free radicals

It is an unstable molecule that attacks other molecules and plays a major role in the ageing process and degenerative diseases.

Probiotic

It is derived from the Greek word for life. It refers to organisms like acidophilus, which contribute to intestinal health.

History of nutrition

• Nutrition plays an important role in the effective functioning of the body. Food with all its essential nutrients ensures the proper functioning of the body as a well-oiled machine.

• Nutrition discoveries from ancient days and the continuous research in its effect on health have a positive effect on the health and well-being.

Some important dates in the history of nutrition are listed below:

400 BC

Hippocrates said, ‘Let food be thy medicine and medicine be thy food’.

1500 AD

Leonardo da Vinci, an artist and a scientist, compared the metabolism of the body to the burning of the candle.

1747 AD

Dr James Lind, a physician in the British Navy, performed the first experiment on nutrition. He gave some lime, sea water and vinegar to British sailors as they were only on a diet of dried meat and bread during long voyages. During these voyages, they developed scurvy, a painful bleeding disorder of the gums. When they were given foods rich in vitamin C, they did not develop this disorder. Although vitamin C was not discovered till 1930s, Dr Lind’s remedy cured them.

1770 AD

Antoine Lavoisier, the father of nutrition, discovered the process of metabolism and demonstrated where the animal heat comes from.

Early 1880s

Important discoveries were made that foods are composed of carbon, hydrogen, nitrogen and oxygen, and methods were developed in determining these elements.

1840 AD

Justus Liebig of Germany declared that carbohydrates were composed of sugars, fats of fatty acids and proteins or amino acids.

1897 AD

Christiaan Eijkman, a Dutch physician, discovered that brown rice when given to natives of Java were cured of beriberi. Nutritionists later discovered that unpolished rice, which contains bran is rich in vitamin B1 (thiamine).

1912 AD

E.V. McCollum discovered the first fat-soluble vitamin, vitamin A.

1912 AD

Dr Casmir Funk was the first to coin the term vitamin.

1930s

William Rose discovered essential amino acids, the building blocks of protein.

1940s

Water-soluble vitamins, B and C, were discovered.

1950s

Vitamins and minerals and their role as components of enzymes and hormones in effective functioning of the body were discovered.

1968 AD

Linus Pauling created the term orthomolecular nutrition. He proposed that by giving optimum nutrition to the body, better health and prolonged life can be achieved.

National nutritional policy

• India adopted the National Nutrition Policy (NNP) in early 1993. The policy in India is under the guidance of the Department of Women and Child Development. It is a comprehensive policy covering all the areas and aspects that affect the nutrition of the people and the linkage between the nutritional status of the population and the development and well-being of the nation.

• The NNP recognizes that nutrition affects the development and vice versa, and advocates strategy as the multifaceted problem of nutrition needs to be tackled at various levels.

• The NNP contains both direct and indirect instruments.

Direct instruments

• Universalize the Integrated Child Development Services (ICDS) scheme by the year 2000, by extending it to the children in the age group of 0–6 years

• Reduce the incidence of severe and moderate malnutrition in children by half by the year 2000

• Nutrition and health education of mothers to be a key intervention to initiate the appropriate behavioural changes to manage the nutritional needs of their children

• Improving nutritional status of adolescent girls through iron and folic acid supplementation

• Fortification of essential food with appropriate nutrients

• Popularization of low-cost nutritious foods

• Controlling micronutrient deficiencies

• Reducing anaemia in expectant women by 25%

• Distribution of iodized salt should cover all areas of the country

Indirect policy instruments

Food security

• Ensuring per capita availability of 215 kg of food grains per person per year by producing 230 million tons of food grains per year by 2000 ad and...