NS1211

Nutrition - “The sum of the processes involved in the taking in of nutrients and their assimilation and use for proper body functioning and maintenance of health. The successive stages include ingestion, digestion, absorption, assimilation, and excretion.”
Learning Outcomes
1. Identify essential nutrients & their dietary sources.
2. Describe normal digestion, absorption & metabolism of carbohydrates, proteins, & lipids.
3. Explain essential aspects of energy balance.
4. Discuss body weight & body mass standards.
5. Identify factors influencing nutrition.
6. Identify developmental nutritional considerations.
7. Evaluate a diet using Australian food selection guides.
8. Discuss the RN‟s role in nutritional assessment & screening.
9. Identify risk factors for malnutrition.
10.Describe nursing interventions to promote optimal nutrition.

Nutrition - sum of all interactions between an organism & food it consumes
Nutrients - Are organic & inorganic substances in foods required for body functioning
Balance of nutrients –
• Water
• Carbohydrates & proteins
• Fats
Vitamins & minerals
Nutritive value - nutrient content of specified amount of food (No one food provides all essential nutrients)

Three major functions:
1. Providing energy for body processes & movement
2. Providing structural material for body tissues
3. Regulating body processes
Essential Nutrients
Water
Macronutrients
Carbohydrates
Protein
Fats
Micronutrients
Vitamins
Minerals
Carbohydrates
Composed carbon (C), hydrogen (H) & oxygen (O) - simple sugars, starches fibre
Essential for provision of energy to cells Make up approximately 45−65% of total energy intake.
Types of Carbohydrates
Sugars
Monosaccharides
Disaccharides
Dietary fibre

Glycaemic Index (GI)
Physiological classification of foods - carbohydrates Ranked - 0 to 100
Relates to speed – sugars broken down & absorbed
High GI - Rapidly digested &