Class notes
NUR 1410 Nutrition Lecture Notes
- Course
- NUR 1410
- Institution
- Oakland Community College
This is a comprehensive and detailed lecture note on Unit 10; Nutrition for Nur 1410. *An Essential Study Resource!!
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● Principles of Nutrition○ Macronutrients: essential nutrients that supply energy and build tissue (carbs,
fats, protein)
○ Micronutrients: vitamins and minerals that are required in much smaller amounts
to regulate and control body processes.
■ DO NOT PROVIDE CALORIES
■ Needed for metabolism of energy
○ Energy Balance
■ Metabolic Requirements
● Basal metabolism: energy required to carry on the involuntary
activities of the body at rest - the energy needed to sustain the
metabolic activities of cells and tissues
● Men have a larger basal metabolic rate (BMR) than women bc of
their larger muscle mass
● Other factors that influence BMR: growth, infections, fever,
emotional tension, extreme environmental temps, hormones
■ Body Weight Standards
● BMI may not be accurate for people such as athletic people,
muscular build, people with edema or dehydration, and older
people who have lost muscle mass
● Waist circumference - around the pts waist at the level of the
umbilicus - good indicator of abdominal fat where excess body fat
is deposited and thought to be a reliable indicator for ppl at risk for
type 2 diabetes, dyslipidemia, hypertension, and cardiovascular
disease
■ Caloric Requirements
○ Energy Nutrients
■ Carbohydrates
● 90% of total calories
● More easily and quickly digested than protein and fat
● Main source of energy in diet
● Provide glucose for the brain, skeletal muscles, erythrocytes,
leukocytes, and the cells that function in the renal medulla
● Plant food and lactose provide carbohydrates
● Each gram provides 4 kcal of energy
● Polysaccharides cannot be digested
○ Insoluble fiber is an example
■ Protein
● Main function is to build body tissue in growth, maintenance, and
repair
● Provide energy
● Collagen, hormones, enzymes, immune cells, DNA, and RNA are
all composed of protein
, ● Complete proteins: eggs, dairy, meats, soy** (**only exception of
plant based)
● Proteins provide 4 kcal of energy
● Incomplete proteins: grains, legumes, veggies
● A complete protein contains all essential amino acids in sufficient
quantity to support and maintain nitrogen balance
○ Nitrogen balance labs:
■ BUN: 17-18mg/dL
■ Urea concentration in urine
● Kidney function
● Positive nitrogen balance indicates tissue growth: childhood,
pregnancy, lactation, and recovery from illness
○ Nitrogen intake is greater than excretion..
● Negative nitrogen balance indicates tissue is breaking down faster
than it is being replaced: starvation, catabolism that immediately
follows: surgery, illness, trauma, and stress.
○ This can result in the wasting of muscle tissue and it is
converted to glucose for energy
● Protein intake and protein loss:
○ Serum albumin: 3.5-5.5 g/dL
■ Decreased levels with inadequate protein intake,
malnourishment, burn patients
■ Fats
● Insoluble in blood
● Lipids supply essential fatty acids (things our body cannot bring in)
● Absorption/movement of vitamins A, E, D, K
● Support healthy skin, eyesight, brain development in
infants/children
● Saturated: most animal fats and have a solid consistency at room
temp
○ Tend to raise cholesterol!!
○ BAD fats!
○ Contribute to increased risk of stroke and heart disease
○ Meats, butter, ice cream, some margarines, baked goods,
foods with animal fats
● Unsaturated: veggie fats and are liquid at room temp (oils)
○ Tend to lower cholesterol!!
○ Monounsaturated and polyunsaturated
○ Should be the dominant type of fat in balanced diet
○ Reduces the risk of plaque build up
○ Monounsaturated: Nuts, oils, avocado
○ Polyunsaturated: seafood, flaxseed, soybeans, oils
● Trans fat: raises cholesterol!!
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