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Nutrition and Biochemistry for Nurses von Shreemathy, Venkatraman (eBook)

  • Verlag: Elsevier Health Care - Lehrbücher
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Nutrition and Biochemistry for Nurses

Nutrition and Biochemistry for Nurses has been designed to meet the requirements of B.Sc. Nursing students. The text has been written keeping in view the curriculum framed by the Nursing Council of India. Besides nursing students, it will also be useful to dental, physiotherapy, occupational therapy and pharmacy students. SALIENT FEATURES - Comprehensive and Exhaustive Coverage - Text presented in short sentences, sometimes fragments, in the form of bulleted points - Easy-to-read simple language used for ease of comprehension - Numerous graphics, tables, diagrams and pictures provided wherever needed - Applied aspects of topics, e.g. recommended dietary allowances (RDAs), cookery rules and preservation of nutrients, balanced diet and role of nurse in nutritional programmes, etc., in nutrition and various investigations in biochemistry provided in sufficient detail - Chapter in a Nutshell, short summary, appended in the end of every chapter to help the learner quickly revise the chapter's content - Exam-oriented exercises provided to help students prepare themselves on the lines of the exam they are going to appear at - Clinical Applications Boxes-a feature provided to help students comprehend the importance of biochemical information in diagnosis and treatment of clinical problems What's New in the Second Edition - Recent developments in food standards - Ready reckoner of nutritive values of common foods - Several chapters revised to provide information on recent trends in clinical biochemistry - Several chapters revised for better clarity of concepts


    Format: ePUB
    Kopierschutz: AdobeDRM
    Seitenzahl: 480
    Sprache: Englisch
    ISBN: 9788131240205
    Verlag: Elsevier Health Care - Lehrbücher
    Größe: 15398 kBytes
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Nutrition and Biochemistry for Nurses

Chapter 1 Introduction

Learning objectives

By the end of the chapter, the reader will be able to describe the following:

- Terminologies 3

- History of nutrition 5

- National nutritional policy 6

- Role of nutrition in maintaining health 7

- Role of individual nutrients 7

- Nutritional problems in India 8

- Role of food and its medicinal value 9

- Factors that affect food and nutrition 11

- Food standards 12

- Classification of foods 15

- Elements of nutrition 15

- Recommended dietary allowances (RDAs) 15

- Basal metabolic rate 15


It is the science of food and its relation to health.

Health is the state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.

Nutrients are substances essential for growth, maintenance, function and reproduction of a cell or of an organism. The absence or deficiency of one of these may result in poor health or disease.
Nutrition security

It is the physical, economic and social access to and a utilization of an appropriate balanced diet, safe drinking water, environmental hygiene and primary health care for all.

- It is an impairment of health resulting from a deficiency, excess or imbalance of nutrients.

- Undernutrition : Undernutrition in children is defined as low weight for age , low height for age and low weight for height . This also includes micronutrient malnutrition.

- Underweight : It refers to a deficit in weight and is defined as low weight for age .

It refers to the result of weight loss associated with an acute period of food shortage or disease and is defined as low weight for height .
Chronic energy deficiency (CED)

It is commonly used to describe a condition of underweight among adults as a result of prolonged negative energy balance. It is measured through body mass index (BMI). A BMI value of less than 18.5 indicates CED in adults.
Body mass index (BMI)

It is a ratio of weight for height, which is often used to estimate body fat. It is obtained by dividing the weight in kilograms by the square of the height in metres. BMI is not an appropriate assessment for growing children, frail and sedentary individuals or women who are pregnant or lactating.

Carbohydrates, proteins and fats are considered macronutrients. They form the bulk of our food.

They do not supply energy but form a vital part of our diet. Vitamins and minerals are called micronutrients because they are required in small amounts.
Kilocalorie (kcal)

It is the amount of heat required to raise the temperature of 1 litre of water by 1 degree Celsius (1°C); 1 kcal = 1000 cal.
Basal metabolic rate (BMR)

It is the rate of metabolism when an individual is at complete rest in a warm environment and is in postabsorptive state (12 hours after taking a meal).
Therapeutic diet

It is the modification of food either in consistency, preparation or nutrients to meet the special nutritional needs of a person suffering from a particular disease or condition.
Recommended dietary allowances (RDAs)

It is defined as the intake of nutrients derived from diet to meet the nutritional needs for all healthy persons.

The sum of all the chemical and physical changes that take place within the body that enables its continued growth and functioning.

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