Nutrition: concern s the food people eat their bodies use it
Nutritional science: comprise the body of scientific knowledge governing the food requirements of human for maintenance, growth activity, reproductive and lactation
Dietetics: management of diet and the use of food, the science concerned with the nutritional planning and preparation of food
Registered dietitian: a professional dietitian accredited with an academic degree course from a university or graduate study program
Health: a state of optimal well being physical, mental and social relative freedom from disease or disability
Metabolism: all chemical change that the place in the body by maintenance itself and produce energy for its functioning
Importance of balanced diet
Food and health: food has always been one of the necessities of life . The nurse must be aware of the important part that food plays in maintaining good health and recovery from illness assessing nutritional status and identify nutritional need
Function of nutrition in food
1- provide energy sources
2- Build tissue
3- Regulate metabolic processes
Good Nutrition
Optimal nutrition : means that a person receives and uses substances that are obtained from a varied diet containing CHo, fats, protein, mineral and vitamins, water and dietary fiber in optimal amounts .The optimal amount should be greater than the minimum requirements to cover variations in health and disease and provide reserves
Recommended Dietary Allowances: (RDAs) of nutrients and energy intake for population groups according to age, sex with defined weight and height
Food guide pyramid: basic five food groups
Bread, cereal: 6- 11 serving
Vegetable 3-5 serving
Fruits: 2-4 serving
Milk, cheese: 2-3 serving
Egg, meat, beans: serving 2-3
Energy source:
-CHo such as starch and sugar provide the body primary source for heat and energy. It is more concentrated form of energy 4 kacl for each gm consumed, should provide 55- to 60 %
-Fats: from both animal and plants sources provide the body, secondary or storage form of heat and energy. It is more concentrated form of energy 9 kcal for each gm consumed, should provide 25% to 30 %
- Proteins: 4 kcal / gm provide 10- 15 % of the total calories