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1. Concept of Nutrition
& Dietary
Prepared by:
AINA KHAN
BSN,RN
MPhil in public health*

2. OBJECTIVES
1. Define nutrition/ metabolic pattern.
2. Review essential nutrients and examples of good
dietary sources for each
3. Review normal digestion, absorption, and
metabolism of carbohydrates, fats, and proteins.
4. Discuss nutritional considerations across the life
span
5. Enlist factors that can effect dietary pattern

3. Nutrition
 Nutrition is the sum of all the interactions
between an organism and the food it
consumes.

4. Nutrients
 Nutrients are organic and inorganic substances found in foods that are
required for body functioning.
 There are six major nutrients: Carbohydrates, Lipids , Proteins, Vitamins,
Minerals, Water.
Micronutrients
Vitamins
Minerals
Macronutrients
Carbohydrates
Fats
Protein
water

6. MICRONUTRIENTS
1. Vitamins
– A vitamin is an organic compound that cannot be
manufactured by the body and is needed in small
quantities to catalyze metabolic processes.
• Vitamins are generally classified as fat soluble or
water soluble.

8. Vitamin Sources Functions in
Body
Signs of
Toxicity
Signs of
deficiency
Vitamin
A
Orange, yellow, green
vegetables, liver and egg
yolk
Maintains healthy
eyes, skin, bone
growth and tooth
development,
possible aid in
cancer protection
Nausea, vomiting,
dry skin, rashes,
hair loss,
headache, fatigue
Night blindness, eye-
infections, rough
skin, respiratory
infections
Vitamin
D
Milk, eggs, liver,
exposure of skin to
sun’s ultraviolet rays
Promotes
absorption of
phosphorus and
calcium to build
and maintain
bones
Loss of appetite,
headache, nausea,
weakness,
calcification of bone
and soft tissue
Rickets (poor bone
development),
malformation of
teeth
Vitamin
E
Wheat germ, whole grains,
vegetable oils, legumes, nuts,
dark green leafy vegetables
Protects red blood
cells; stabilizes
cell membranes
General digestive
discomfort
Rupture of red blood
cells, anemia, nerve
abnormalities
Vitamin
K
Green leafy vegetables, liver,
cabbage; made in body by
intestinal bacteria
Assists in normal
clotting of blood
Anemia Slow clotting of blood,
hemorrhage especially
in newborns

9. MICRONUTRIENTS

10. Water soluble Vitamins

13. Function of Vitamins

14. Minerals
Minerals are simple substances found in the
environment that are essential to the body’s
functioning.
Minerals are used to regulate a wide range of body
processes, from bone formation to blood clotting,
and they are important for the body structure.

16. MACRONUTRIENT

17. Carbohydrates
• Carbohydrates are composed of the elements carbon (C),
hydrogen (H), and oxygen (O)
• There are two basic types:
1. simple carbohydrates (sugars)
2. complex carbohydrates (starches and fiber).

18. Digestion, Absorption, And
Metabolism Of Carbohydrates

19. Carbohydrates
• Sources
– Sugar
• Honey , Jam
– Fiber sources
• Fruits, Vegetables , whole grain
– Starch
• Bread , Cereals ,Potatoes and
corns
– Dairy
• Milk , Yogurt
• Functions
– Providing energy and
regulation of blood glucose.
– Sparing the use
of proteins for energy.
– Breakdown of fatty acids and
preventing ketosis.
– Biological recognition
processes.
– Flavor and Sweeteners.
– Dietary fiber.

21. Daily Requirement
of Carbohydrates

22. Protein
• Proteins are substances found in every cell. The body needs
proteins to build and repair all body tissues.
• Proteins are made up of carbon, hydrogen, oxygen, and nitrogen
atoms that are formed into basic units called amino acids.
Complete proteins Incomplete proteins
Legumes

24. Digestion, Absorption, And
Metabolism of Protein

25. Lipids
• Lipids are organic substances that are greasy and insoluble in
water but soluble in alcohol or ether.
• Fats are lipids that are solid at room temperature.
• Lipids have the same elements (carbon, hydrogen, and oxygen)
as carbohydrates, but they contain a higher proportion of
hydrogen

26. Lipids
• Function
– Precursors of hormone
– It helps in digestion
– It provides store of
Energy
– It provides metabolic
fuel
– Lipids are the part of
cell membrane
• Sources
• Fatty Meats & Fish
• Cheese
• Butter
• Nuts & seeds
• Chocolate

28. Digestion, Absorption,
And Metabolism of
lipids

29. Nutritional Considerations Across The Life Span
Age Group Nutritional Considerations
Neonate to 1 Year The neonate’s fluid and nutritional needs are met by breast
milk or formula.
The newborn infant is usually fed “on demand.” Demand
feeding means that the child is fed when hungry rather than on a
set time schedule.
Toddler A healthy toddler weighing 15 kg (33 lb) needs about 1,250 mL
of fluid per 24 hours.
During the toddler stage, the caloric requirement is 1,000 to
1,400 Kcal/day.
Preschooler Most 2- to 3-year-old children need to consume about 1,000 to
1,400 calories per day

30. Nutritional Considerations Across The Life Span
Age Group Nutritional Considerations
School-Age Child School-age children require a balanced diet including
approximately 1,600 to 2,200 Kcal/day.
The average healthy 8-year-old weighing 30 kg (66 lb)
requires about 1,750 mL of fluid per day
Adolescent Boys require an average of 2,800 calories per day.
Girls require an average of 2,200 calories per day.
Young Adult The daily energy requirements are 1,800 to 2,400 calories for
women and 2,400 to 3,000 calories for men, depending on
activity level.

31. Nutritional Considerations Across The Life Span
Age Group Nutritional Considerations
Middle-Aged Adult The daily energy requirements for ages thirty-one to fifty are
1,800 to 2,200
calories for women and 2,200 to 3,000 calories for men,
depending on activity level.
Older Adults A sedentary male over the age of 70 requires around
2,000 calories.
A female older than 70 years should eat between 1,600 to
2,000 calories daily

32. FACTORS AFFECTING
NUTRITION
• Development
• Sex
• Beliefs About Food
• Ethnicity and Culture
• Personal Preferences
• Religious Practices
• Lifestyle
• Economics
• Health
• Medications &Therapy
• Advertising
• Psychological Factors