NURS 1013- NUTRITION

History & Importance of Nutrition

Definition of terms

LEARNING OUTCOMES

At the end of these sessions students will be able

to:Understand basic nutritional terms
Explore the history of nutrition and its importance as
a science
Comprehend the classification, source and human
requirements of food nutrients

OBJECTIVES
Discuss the history and importance of nutrition
as a science
Define the terms protein, carbohydrates, fats,
minerals, vitamins, and calories/joules
Describe the classification and sources of the
essential nutrients

HISTORY OF NUTRITION

Nutrition has been developed over years (mainly

the last four centuries) and has been built on a
foundation of the basic sciences- biology,
biochemistry, physiology and social anthropology.
Several advances has been made with nutrition
that follows the changes in the populace from a
hunter gatherer format of living to a more
industrialized world.

(Margetts, 2004)
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HISTORY OF NUTRITION

The 17- 18th Centuries saw the developments and

assessment of macronutrients and the relationship of
those nutrients to mans survival.

In the 19th century many of the discoveries regarding

vitamins- deficiencies and excesses were discovered.

HISTORY OF NUTRITION

The advent of nutritional databases as well as RDAs,

and other dietary guidelines were noted.
Changing in the economy with the advancement of
mankind brought with it a change in the dietary
patterns and subsequently the disease patterns.

IMPORTANCE OF NUTRITION

Nutrition is the study or science of how food nourishes

the body based on its requirement for growth, energy,
maintenance, reproduction and lactation.

Nutrition is the intake of food, considered in relation to

the bodys dietary needs.

(Tucker & Dauffenbach,2011)

(WHO, 2013)

Nutrition is a complex Science that involves more than

40 nutrients.

(Mitchell, 2003)
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IMPORTANCE OF NUTRITION

Nutrition deals with the means by which substances in food

are used by body tissues and the diseases that result for
insufficiencies or dietary excesses (malnutrition).
Nutrition is also important as it examines the role of food
constituents in the development of chronic non-communicable
diseases such as CHD, CA.

(Mann & Truswell, 2007)

Nutrition is also about:why people choose to eat the food they eat
and the individuals decisions on whether or not to eat, when, what
and how much to eat
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(Mann & Truswell, 2007)

IMPORTANCE OF NUTRITION
For Health Care Professionals (particularly
nurses): Nutrition is key in the prevention and
modification of lifestyle diseases (valuable in
health promotion).

(Tucker & Dauffenbach,2011)

REFERENCES

Margetts, B. (2004). An overview of public health

nutrition. In M. J. Gibney, B. M. Margetts, J. M.
Kearney & L. Arab (Eds.), Public Health Nutrition (pp 425). Oxford, UK: Blackwell Science Ltd.
Mitchell, M. K. (2003). Nutrition Across the lifespan.
Pennsylvania, USA: W. B. Saunders Company.

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REFERENCES

Nutrition (2013). World Heath Organization Facts

Sheet. Retrieved from
http://www.who.int/topics/nutrition/en/
Truswell, S. & Mann, J. (2007). Introduction. In J.
Mann & A. S. Truswell (Eds.), Essentials of human
nutrition (pp 4-7). New York, USA: Oxford University
Press.
Tucker, S. & Dauffenbach, V. (2011). Nutrition and diet
therapy for nurses. Boston, USA: Pearson.
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DEFINITION OF TERMS

Carbohydrates:- A macronutrient containing

carbon, hydrogen and oxygen which provides an
Atwater factor of 4 kcal/g

(Tucker & Dauffenbach, 2011)

They are stored energy, synthesized by plants

and have the general formula (CH2O)N. The
simplest form is glucose (C6H12O6) and are
readily soluble and can be oxidized to water and
carbon dioxide providing energy for the hosts
tissue.

(Cummings & Mann, 2007)

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DEFINITION OF TERMS

Proteins are macronutrients that are composed of

multiple amino acids.

Proteins are fundamental structural and

functional elements within every cell.

(Tucker & Dauffenbach, 2011)

(Bender & Millward, 2005)

Proteins are polymers of amino acids joined

by peptide bonds

(Jackson, 2007)

Amino

acids consists of 4 chains- a hydrogen,

an amino group, an acid attached to central
carbon and a side chain or functional chain
which determines the function of the amino
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acid.

CHEMICAL REPRESENTATION OF AN
AMINO ACID

Retrieved from:http://www.google.com.jm/imgres?imgurl

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FATS
Fats are also called lipids.
They are organic compounds and are insoluble in water
and are made of three elements carbon, hydrogen and
oxygen.

(Tucker & Dauffenbach, 2011)

Lipids are a group of compounds that are soluble in

organic solvents such as petrol and chloroform but are
insoluble in water.
They increase flavour and palatability of food and play
a major role in energy contribution.

(Mann & Skeaff, 2007)

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CALORIES

A calorie is a unit of energy used to express the

energy yield of foods and energy expenditure by the
body
(Dulloo & Schutz, 2005)
The measure of the chemical form of energy in foods
(Tucker & Dauffenbach, 2011)

The amount of heat needed to raise the temperature

of 1g of water through 1C
Nutritionally kilocalorie is sued (1000 calories) heat
required to raised 1kg of water through 1C

(Dulloo & Schutz, 2005)

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VITAMINS

Vitamins are thirteen organic

substances that are essential in very
small amounts in food

(Bender, 2005)

Organic compounds made up of molecules of

elements such as hydrogen oxygen carbon and
others and are required and minute quantities.
Most cannot be synthesized by the body
(Tucker & Dauffenbach, 2011)
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MINERALS
Minerals- inorganic salts so called because they
were originally obtained through mining.
Inorganic compounds needed in the bound for
homeostatic regulations.

(Sharp, 2005)

Minerals are inorganic elements that originate

from rocks within the earths crust. They are
electronically charged and thus cannot gain or
lose electrons.
They are not broken done during metabolism but
combine with other elements or compounds.
(Tucker & Dauffenbach, 2011)

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REFERENCES

Bender, D. A. (2005). Micronutrient function. In C.

Geissler & H. Powers (Eds.), Human Nutrition (11th Ed.)
(pp 183- 271). Edinburgh, UK: Elsevier Churchill
Livingstone.

Bender, D. A. & Millward, D. J. (2005). Protein

metabolism and requirements. In C. Geissler & H.
Powers (Eds.), Human Nutrition (11th Ed.) (pp 143- 164).
Edinburgh, UK: Elsevier Churchill Livingstone.
Dulloo, A. G. & Schutz, Y. (2005). Energy balance and
body weight regulation. In C. Geissler & H. Powers
(Eds.), Human Nutrition (11th Ed.) (pp 83- 102).
Edinburgh, UK: Elsevier Churchill Livingstone.

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REFERENCES

Cummings, J. & Mann, J. (2007). Carbohydrates. In J. Mann

& A. S. Truswell (Eds.), Essentials of human nutrition (pp 832). New York, USA: Oxford University Press.
Jackson, A. (2007). Protein. In J. Mann & A. S. Truswell
(Eds.), Essentials of human nutrition (pp 53-72). New York,
USA: Oxford University Press.
Mann, J. & Skeaff, M. (2007). Lipids. In J. Mann & A. S.
Truswell (Eds.), Essentials of human nutrition (pp 33-52).
New York, USA: Oxford University Press.
Sharp, P. (2005). Minerals and trace elements. In J. Mann &
A. S. Truswell (Eds.), Essentials of human nutrition (pp 231249). New York, USA: Oxford University Press.
Tucker, S. & Dauffenbach, V. (2011). Nutrition and diet
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therapy for nurses. Boston, USA: Pearson.

ASSIGNMENT
I.

II.

Describe three factors that influence dietary intake

Define the following terms
a)
b)
c)

III.
IV.

Complete & incomplete protein

Essential fatty acids
Simple sugars

For each group of items in part 2 list two examples

Differentiate among the following groups of terms
a)
b)
c)
d)

Kj and Kcal
Monosaccharides and polysaccharides
Triacylglycerols and steriods
Peptide bonds and disulphide bonds
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