Case Study from Medical Nutrition Therapy Practice Case Studies. It was later presented as lecture material
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Tobacco smoke contains numerous compounds emitted as gases and condensed tar particles, many of them being oxidants and pro oxidants, capable of producing free radicals thus enhancing lipid per oxidation in biological membranes. Vitamin E, vitamin C,
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Description : Some amazing info on UT in a working-copy (unedited) of Dr. David Jubb's new book - Jubb's Cell Rejuvenation, Colloidal Biology: a Symbiosis.
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NOTES ON NUTRITION AND DIET THERAPY (1) Prepared by: Jaymee B. Quindara Nutrition- study of nutrients and the processes by which they are used by the body. It is the combination of processes by which the body utilizes food for growth, energy, and maintenance. It is concerned with the study of food and its relation to health and disease. Malnutrition-results when the organism fails to receive or cannot utilize the essential nutrients. Dietetics -is the application of the science of nutrition and food management to the feeding of individuals or groups The DIETICIAN is particularly aware in the variation on nutrient needs determined determined by sex, age, activity, and physical condition of the individual or group. Psychology as well as socioeconomic factors plays an important role in the functions of the dietician
Basic Concepts of Nutrition 1. Nutrition is the food you eat and how the body uses it. We ea t food to live, to grow, to keep healthy and well, and to get energy for work and play. 2. Food is made up of different nutrients nutrients needed for growth and health. a. All the nutrients needed by the body are available through food. b. Many kinds and combination of food can lead to a well balanced diet. c. No food, by itself has all the nutrients needed for full growth and health. d. Each nutrient has its specific uses in the body. e. Most nutrients do their best work in the body when teamed with other nutrients. 3. All persons, throughout life, have need for the nutrients but in varying amounts a. The amounts of nutrients needed are influenced by age sex, activity and the state of health. b. Suggestions for the kinds and amounts of food are made by trained scientist. 4. The way food is handled influences the amount of nutrients in food, its safety, appearance, and taste. a. Handling means everything that happen to food while it is being grown, processed, processed, stored and a nd prepared for eating. Variables Affecting an Individual·s Calorie Needs 1.Age and Growth 2.Gender 3. Climate 4. Sleep
5. Activity Activity
6. Fever
Food and Fluid Intake Regulating
7.Illness Mechanisms:
HYPOTHALAMUS
1. 2. 3. 4.
Thirst- triggered by loss of body fluid more than 2% Hunger- triggered by low blood glucose level Appetite ² triggered by sight, smell, and thought of food Satiety- triggered by gastric distens d istension ion
Nurses· Role in Diet Therapy A. Assess nutritional status B. Observe nutritional intake C. Evaluate response to diet therapy D. Support dietary teaching and regimen ordered *The nurse plays and important part in the nutritional aspect of pt care. *Because of being close and continual contact with the patient, the nurse is able to evaluate the pt·s nutritional status and provide input to the dietician about the pt·s nutritional nutritional needs and acceptance of the nutritional nutritional plan of care. *Good nutrition is essential to good health throughout the life cycle and the nurse is an excellent position to encourage sound nutritional practice whenever possible in each pt encountered. encountered.