Nutrition

NUTRITION
WHAT IS NUTRITION?
• Nutrition is the study of food and how it affects the health and growth of the
body.
• Nutrients are substances found in foods that our bodies use to grow,
reproduce and survive.
• Nutrition is a method in which the food is consumed by the organisms and
utilizing the nutrients from the food.
• Nutrition is the process of taking in food and converting it into energy and
other vital nutrients required for life.
• Digestion refers to the mechanical and
chemical processes that convert nutrients into
a physically absorbable state.
• Enteral nutrition
• - It refers to the delivery of nutrients
directly into the gastrointestinal tract through
a feeding tube.
• - This method is used when a person
cannot consume food orally, either due to
difficulty swallowing, gastrointestinal
TYPES OF ENTERAL FEEDING TUBES
• Nasogastric tube (NGT) starts in the nose and ends in the

stomach.
• Orogastric tube (OGT) starts in the mouth and ends in the

stomach.
• Nasoenteric tube starts in the nose and ends in the intestines

(subtypes include nasojejunal and nasoduodenal tubes).
• Nasoduodenal tube (NDT): The tube travels from your nose

• Nasojejunal tube (NJT): The tube travels from your nose to the second
part of your small intestine called the jejunum
• Oroenteric tube starts in the mouth and ends in the intestines.
• Gastrostomy tube is placed through the skin of the abdomen straight to

the stomach
• Jejunostomy tube is placed through the skin of the abdomen straight into
the intestines
• You might need a feeding tube if you have any of the following
conditions:
• Stroke: A stroke can impair the ability to
swallow properly, leading to the need for
tube feeding until swallowing function
improves.
• Severe Malnutrition: In cases where oral

intake is insufficient to meet nutritional
needs, a feeding tube can provide
necessary nutrition.
POSSIBLE COMPLICATIONS OF ENTERAL
FEEDING
• Gastrointestinal Issues: Enteral feeding can cause gastrointestinal problems such as
diarrhea, constipation, abdominal bloating, or cramping. These issues may be due to
the type or rate of feeding, formula composition, or underlying gastrointestinal
conditions.
• Aspiration: Improper positioning of the feeding tube or feeding too quickly can lead to
aspiration, where formula or gastric contents enter the lungs, potentially causing
pneumonia or respiratory distress.
• Infection: Infections at the insertion site or within the gastrointestinal
tract can occur, especially if proper hygiene and care protocols are not
followed.
• Some circumstances where enteral feeding might not be recommended
• Severe Gastrointestinal Dysfunction: Patients with severe gastrointestinal

conditions such as intestinal obstruction, or severe malabsorption
syndromes may not tolerate enteral feeding well or may require
specialized approaches.
• High Risk of Aspiration: Patients with significant risk factors for
aspiration, such as severe dysphagia with inability to protect their airway,
may require alternative forms of feeding or very careful management to
prevent aspiration pneumonia.
FOODS TYPICALLY INCLUDED IN A BLAND
DIET:
• A bland diet is a therapeutic eating plan that consists of foods that are gentle on the
digestive system and unlikely to irritate the gastrointestinal tract. It's often
recommended for individuals with certain medical conditions or recovering from
gastrointestinal disturbances.
• 1. Low-Fiber Foods
• - Refined grains like white bread, white rice, and plain crackers.
• - Cooked cereals like oatmeal and cream of wheat.
• - Pasta made from refined flour.
• 2. Lean Proteins
• - Skinless poultry
• - Lean cuts of beef or pork
• - Fish
• - Eggs
• 3. Vegetables that are well-cooked and low in fiber
• - Potatoes
• - Carrots
• - Green beans
• 4. Low-fat or fat-free dairy products

• - Plain yogurt
• - Skim or low-fat milk
• - Cheese
• 5.Clear liquids and non-caffeinated drinks
• - Water.
FOODS TYPICALLY AVOIDED OR LIMITED ON A
BLAND DIET:
• 1. Spicy Foods: Avoid hot spices, chili peppers, and strong seasonings that may irritate
the digestive tract.
• 2.High-Fiber Foods: Limit or avoid high-fiber foods such as whole grains, raw
vegetables, and fruits with skin or seeds.
• 3. Fatty or Fried Foods: Avoid fried foods and foods high in fat, which can be harder
to digest.
• 4. Acidic Foods: Citrus fruits and juices, tomatoes,
and vinegar-based products may exacerbate symptoms
in some individuals.
• 5.Caffeinated Beverages: Coffee, tea, and caffeinated

sodas can stimulate stomach acid production and may
irritate the stomach lining.
• 6.Alcoholic Beverages: Alcohol can irritate the

stomach lining and should be avoided, especially
during recovery.
FACTORS EFFECTING NUTRITION
• -Socioeconomic Factors
• -Traditional Factors
• -Lifestyle and food habits factors
• -sex
• -Status of Health
• -Gender
• -Age/Development
• -Etnicity & Culture
BODY MASS INDEX
• the body needs to be supplied with the right kind and

the right amount of fuel. Nutrients we ingest through
food should be in adequate amounts to essentially
meet our body’s metabolic demands. An imbalance in
the nutritional needs of a person occurs when the
individual’s metabolic and nutritional demands are
not sufficiently supplied.
• Determine real, exact body weight for age and height. Do not estimate.
• -Weight is used as a basis for caloric and nutritional requirements.
• E.g; pregnant women, New born Child.
• Determine the patient’s height.
• -A person’s height is measured using a measuring tape.
• •Determine the patient’s body mass index (BMI).
• -BMI is determined by combining two anthropometric variables: weight
in kilograms (kg) and height in square meters (m2).
• According from (Padilla et al., 2021) A high BMI can
indicate too much fat on the body, while a low BMI can
indicate too little fat on the body. The higher an individual’s
BMI, the greater their chances of developing certain serious
conditions, such as heart disease, high blood pressure, and
diabetes. A very low BMI can signify various health problems,
including anemia, decreased immune function, and bone loss.
• Calculating for the BMI:
-BMI is calculated the same way for people of all ages.
However, BMI is interpreted differently for adults and children.
The formula is BMI = kg/m2, where kg is a person’s weight in
kilograms and m2 is their height in meters squared.
• BMI for Adults; 20years old and above.
• BMI Weight Status

• Below 18.5 Underweight
• 18.5 – 24.9 Normal
• 25.0 – 29.9 Overweight
• 30.0 and above Obese
• BMI for children's; below 20years old
• Percentile Weight Status

• Below 5th Underweight
• 5th – 85th NORMAL
• 85th – 95th Overweight
• 95th and above Obese
• Children’s anthropometric data reflect
growth and development, general health
status, and dietary adequacy over time.
In adults, body measurement data are
used to assess and evaluate disease risk,
body composition changes, and health
and dietary status over the adult lifespan
(McDowell et al., 2008).
Normal weight of new born child;
- between 5 pounds, 8 ounces (2,500 grams) and 8 pounds, 13 ounces (4,000
grams).
• There are two types of computation formula of BMI ;
• IMPERIAL SYSTEM
• BMI= 703 × Weight(pounds)/(height-inch)x((height-inch)=
• E.g
• Patient: SF.A
• Height - 1.64m/ 64.79 inch
• Weight - 65kg/143.30 pounds(ib)
• BMI = 703 × 143.30ib/(64.79inch) x (64.79inch)= 23.99

• Metric System
• BMI = weight(kg)/(Height m) x (Height m)
• E.g
• Patient: SF.A
• Height - 1.64m/ 64.79 inch
• Weight - 65kg/143.30 pounds(ib)
• BMI= 65kg/(1.64m)x(1.64m)= 24.16

• MACRONUTRIENT- Are nutrients needed in
larger quantities that provide energy and are
essential for growth and metabolic processes
• 1. Protein - Support muscle repair and growth

and enzyme function
• Source: Meat, beans, lentils,tofu and protein
supplement
• 2. Carbohydrates - primary source of energy for the body especially for
brain and muscle function
• Sources : Grains, fruits, vegetables and legumes
• Supplement: often in the form of energy gels or drinks
• 3. Fats- Essential for hormone production, cellular structure and energy
storage
• Sources: oil, nuts,seeds, avocados,and fatty fish
• Supplement: omega 3 fatty acids supplement such as fish oil or flax
seed,are common .
• Omega 3 Fatty Acids (Main Types)
• •EPA (Eicosapentaenoic Acid): Found in Fish and Seafood, EPA is known
for its anti-inflammatory effects.
• •DHA (Docosahaxaenoic Acid): Also found in fish and seafood, DHA is

crucial for brain and eye health
• •ALA (Alpha Linderic Acid): Found in plant sources like flaxseed, chia
seeds and walnuts, ALA is a precursor to EPA and DHA but is less
Efficiently converted in the body
• SOURCES OF OMEGA 3 SUPPLEMENTS
• 1. Fish Oil: The most common source,rich in EPA
and DHA. Often derived from oily fish like salmon,
mackerel, and sardines.
• 2. Krill Oil: Another marine source that contains

EPA and DHA, sometimes referred due to better
absorption and additional antioxidants.
• 3. Algal Oil: A plant based source of DHA suitable

for vegetarians and vegans.
• 4.Flaxseed Oil: A good source of ALA for
those who prefer plant based supplements.
• Health Benefits
• •Heart Health: Omega 3s can lower
triglyceride, reduce blood pressure, and
decrease the risk of heart disease.
• •Brain Function: DHA is vital for brain
health, potentially improving cognitive
function and reducing the risk of
• Inflammation: Omega 3s have anti-inflammatory properties which can
help manage conditions like arthritis
• •Eye Health: DHA is essential for retina health potentially reducing the
risk of macular degeneration.
• DOSAGE RECOMMENDATIONS
• •The typical dosage ranges from 250-500mg of combined EPA and DHA
per day for general health.
• •Higher doses may be recommended for specific health conditions, but it's
important to consult a healthcare provider before taking large amounts
• Consideration when choosing a supplement
• •Purity and Quality: look for supplements that are third party tested for
contimants like heavy metals
• • form -omega 3 supplements come in various forms,such as capsules

liquids or gummies
• Sustainability: consider the environmental impact and choose sustainably sourced
products.
• Potential side effects:

• •Fish aftertaste or burps
• •Gastrointestinal issues like nausea or diarrhea
• • posible interactions with medication, especially blood thinners

Nutrition

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NUTRITION

• Nasogastric tube (NGT) starts in the nose and ends in the

• Orogastric tube (OGT) starts in the mouth and ends in the

• Nasoenteric tube starts in the nose and ends in the intestines

• Nasoduodenal tube (NDT): The tube travels from your nose

• Oroenteric tube starts in the mouth and ends in the intestines.

• Gastrostomy tube is placed through the skin of the abdomen straight to

• Severe Malnutrition: In cases where oral

• Some circumstances where enteral feeding might not be recommended

• Severe Gastrointestinal Dysfunction: Patients with severe gastrointestinal

• 4. Low-fat or fat-free dairy products

• 5.Caffeinated Beverages: Coffee, tea, and caffeinated

• 6.Alcoholic Beverages: Alcohol can irritate the

• the body needs to be supplied with the right kind and

• BMI Weight Status

• BMI for children's; below 20years old

• Percentile Weight Status

• BMI= 703 × Weight(pounds)/(height-inch)x((height-inch)=

• BMI = 703 × 143.30ib/(64.79inch) x (64.79inch)= 23.99

• BMI = weight(kg)/(Height m) x (Height m)

• BMI= 65kg/(1.64m)x(1.64m)= 24.16

• 1. Protein - Support muscle repair and growth

• •DHA (Docosahaxaenoic Acid): Also found in fish and seafood, DHA is

• 2. Krill Oil: Another marine source that contains

• 3. Algal Oil: A plant based source of DHA suitable

• • form -omega 3 supplements come in various forms,such as capsules

• Potential side effects:

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