A HEALTHY DIET CREATES A HEALTHY

MIND

A Learning Module for Nursing Students

Nutrition and Diet Therapy

By

Carolina B. Pedrido, MAN

Professor
 MODULE 1

WELCOME TO THE WORLD OF NUTRITION AND DIET

THERAPY

Overview:

Human nutrition is as old as human kind and has evolved as

lifestyles and primary food sources. The science of nutrition
developed in the twentieth century with the identification,
isolation, elucidation of structure, synthesis and an
understanding of physiological function of primary essential
MACRO and MICRONUTRIENTS. It is a designed specifically
for the use of Nursing Students that compasses all the
fundamentals of Basic Nutrition and Diet Therapy, the study
of Nutrients, Nutritional needs of different age groups, and
Nutrition in patient care.

The topic are presented in a very simple manner and are

supported by tables and figures from the food and Nutrition
Research Institute, Nutritionist, Dietitians association of the
Philippines, Handouts and other Nutrition tools, Institute-
department of Science and Technology Publications.

Learning Objectives:

1. Define different terminologies related to Nutrition and

Diet Therapy.
 2. Relate nutritional concept to the principles of nutrition
and diet therapy.
3. Categorized the two classification of nutrients.

DISCUSSION:

“ LETS TAKE A LOOK AT THE DIFFERENT TERMINOLOGIES IN BASIC

NUTRITION:”

Nutritive value = is the nutrient content of a specific amount of food.

Nutritional status = are one’s physical condition as determined by diet.

Nutritionist = a specialist who studies and advises on the human diet.

A professional who has graduated with the degree of MS, Ed.D, or Ph.D
in food and nutrition.

Dietitian = professional trained to assess nutritional status and

recommendation appropriate diet therapy.

Dietetics = the scientific study of diet and nutrition

Nutriture or nutritional status = it is a condition of the body resulting

from the utilization of essential nutrients.

Metabolism = derived from Greek word “ metabolismos “, which means

to change or alter. It is the chemical process of transforming foods into
complex tissue elements and of transforming complex body substance
into small ones.

Malnutrition = nutritional alteration related to inadequate intake

disorder of digestion or absorption, over eating..
Enzymes = are organic substances that cause changes in other
substances. It is a complex protein produced by living cells that induces
or speed chemical reaction in plants and animals.

Hormones = secreted by endocrine system, it is an organic substances

produce by special cells of the body which are discharge or released
into the blood to calculated and brought to specific organ or tissue that
are remote or far apart from source of point of manufacture to make
fabricate.

Energy balance = relationship between the energy derived from food and
the energy used by the body..

Energy intake = the amount of energy that nutrients or foods supply to

the body in their calorie value.

Energy value or caloric density = the number of calorie n a food.

Bomb Calorimeter = device used to determined the energy value of food.

“food energy is measured in kilocalorie”

1000 calories = 1kcalorie

Joule = is the measure of energy in the metric system.

1 calorie (kcal)= 4.184 or 4.2 joule(kilojoule)

Basal metabolism = a minimum amount of energy required to maintain

life in an organism.

Resting Energy Expenditure = (REE) is the amount of energy required to

maintain basic body function. It is the calories required to maintain life.

“ Pls read other reference book of nutrition for more

terminologies that are not written in this module that
might be included in your quizzes and preliminary
examination.. “ thank you! “
NUTRITION CONCEPT
“ A person needs to eat in order to survive and work properly.
There are some signals when to eat like when somebody sees the
food, when they feel hungry, and when the clock say it is time to
eat already.”
Hunger = is the physiological need to food.
Appetite = is a psychological desire for food based on pleasant
memories.
“ nutrition helps determine the height and weight of an individual”

There are “ GENERAL PRINCIPLES OF NUTRITION”

1. All body cells require nutrition. Foods are basic to life and
essential to health.
2. The nutrients essential to health are Carbohydrates, Protein,
Fats, Vitamins and Minerals.
3. Food requirements vary among individuals from birth to old age,
nutritional requirement were different with each other.
4. Psychological and cultural factors influence the selection of
food and pattern of behavior associated with eating.
5. Hunger, thirst and satiety are natives first defenses against
malnutrition.
Hunger – is a sensation that tells us our body needs nutrition.
Thirst – helps to assure that the body obtains sufficient water
to maintain balance.
Satiety – is important in the control of over and under eating.

BASIC NUTRITION: Is the study of food in relation to health of

an individual, community or society and the process through
which food is used to sustain life and growth.
It is also the science of foods, the nutrients and other
substances therein, there action, interaction, and balances in
relation to health and disease and the process by which an
organism ingest, digest, absorbs, transport, utilized and
excrete foo substances.
 There are measures to promote adequate and proper nutrition.
This are:
1. Dietary counselling = which is actually the role of the
nutritionist and the dietitians. But we as a nurse and health
workers; we are always available and can do a lot in guiding
the patient choice of the kind and amount food they will eat,
the method of preparation, and the seasoning that maybe
used and the timing of his meal.
2. Pleasant meal time =as a nurse we should be aware that
certain measures can be done to make mealtime pleasant.
3. Mealtime assistance = as a nurse we have to know that some
patient may need assistance in eating.

“ the basic function of nutrition is to “ maintain life by allowing individual

to grow and sustain in a state of optimum health”.

Reason why nutritional science is applied to nursing care:

1. Recognition of the role of nutrition in prevention of disease and

illness. ( as a nurse we have to explain to our patient the
importance of balance diet to prevent illness and disease. )
2. We have to consider the concern of adapting food patterns of
individuals to their nutritional needs with their cultural,
economics, physiological and psychological situation and style.
3. Awareness in the need of specified disease condition to modify
nutritional factors for therapeutic purposes.

There are factors affecting nutrition:

1. Developmental = we have to know that people in rapid growth (like

infancy and adolescence) have increase need of nutrients. For
them to grow.
2. Gender = we have to understand that requirements are different
from men and women because of body composition and
reproductive function. ( kasi mas energetic ang lalake kaysa sa
babae).
3. Ethnicity and culture = it determines the food preparation. (may
kanya kanyang style ng pagluluto, paglalagay ng mga sangkap.
4. Beliefs about food = affects the food choices as well as health and
well being. (may mga pamahiin din ang ilan sa pagkain ng bawal
at hindi bawal kainin.)
5. Personal preference = there are people who develop and deslike
what food they want to eat.
6. Religious practices = this also affect the diet of a person. (ex.
Roman catholic avoid eating meat during Lenten season.)
7. Lifestyle = this are linked for food related behavior. ( people who
are always in a hurry probably in a convenience grocery items or
eat in a restaurant meal.)
8. Medication and therapy = this also affect the nutritional intake of
an individual by avoiding some foods. (bawal or hindi bawal )
9. Health = individual health status greatly affets habits and
nutritional status.
10. Alcohol consumption = excessive alcoholintakes deprived
other nutrients intake needed by the body.
11. Advertisement = food producers try to persuade people to
change from he product.
12. Psychological factors = controlled mind set of a person,
thoughts of like and dislike in food stimulated by sense of sight,
smell, taste, touch..( mga pihikan ).

FOOD ( We know that food is very important in our body )

Food = is any substance organic or inorganic, when ingested or

eaten, nourishes the body by building and repairing tissue, supplying
heat and energy, and regulating bodily process.

= it constitute all the solid and liquid materials taken into digestive
tract, that utilized to maintain and build body tissue, regulate body
processes and supply heat to sustain life.
 DISTINCT FUNCTION OF FOOD

1. Food must provide essential building materials. Man needs food

for the constant renewal of cells and or maintenance of tissue.
2. Food supply the energy needs of the body. “ building up “ of food
in our bodies result in the production of energy.
3. It supplies substances which are essential for the proper
functioning of the body. These substance are the vitamins and
minerals which are needed in small quantities but essential o our
body.

FOOD QUALITIES

1. Safe to eat
2. Nourishing or nutritious
3. Palatability factors satisfy the consumer (means; it is tasteful,
acceptable to the mind, masarap sa panlasa ).
4. Has satiety value (it gives pleasure or satisfaction )
5. Offer a variety of planned within the socio economic and cultural
context.
6. Free from toxic agent

EDUCATING FOOD HANDLERS

= careful handling of food by eliminating contaminated food or water.

= practice on personal hygiene and sanitary practices in all levels of

food flow or food chains.

WHO GOLDEN RULES FOR SAFETY FOODS

1. Buy or choose food that have processed safety

2. Cooked food thoroughly
3. Eat cook food immediately
 4. Store cooked food carefully and properly
5. Reheat food thoroughly
6. Wash hands repeatedly and properly
7. Keep all kitchen surfaces clean and sanitary
8. Protect foods from insects, rodents and other pest or animals.
9. Keep hot food hot and cold food cold.
10. When in doubt, throw in out, never taste food off odor nor off
color.

- “ Congratulations you have finished this module. I hope you

understand our topic for this module. “
- Are you ready for your evaluation?

EVALUATION:

1. In your own word, would you define malnutrition in your own

understanding.
2. Discuss the nutritional concept of nutrition and diet therapy in
your own understanding.
3. categorized the two classification of nutrients and give an
example of each classification.

REFERENCES:

1. Basic Nutrition and Diet Therapy

Author : Maria Lourdes C. Caudal, RND MEM; Revised edition

Publisher : C & E .

2. Nutrition and Diet Therapy

Author: Ruth A. Roth; 9th edition; Thompson Learning Asia 2007

Httsp://www. Google.com “ Nutrients and Clients.

 MODULE 2

“TOOLS -STANDARD AND GUIDELINES”

OVERVIEW :

This module will help you gain more knowledge about the
different tool, standard and guidelines of nutrition and diet
therapy. This will add to your information about the used of
recommended dietary allowances..

LEARNING OBJECTIVES:

1. Discuss the main uses of recommended dietary allowance.

2. Understand the recommended energy and nutrients intake
(RENI ).
3. Identify the dietary reference intake and nutrients
guidelines for filipinos.

DISCUSSION:

RDA = (Recommended Dietary Allowances)

Consist of the minimum requirements plus a safety factor called
“ margin safety” – to allow for the individual variations within
the person.
RDA is always higher than the minimum dietary requirements
as much as 100%.
“ THE MAIN USES OF RDA”

1. Food planning and procurement:

 - Use to develop plan for feeding groups of healthy
people.
- Used for food purchasing, cost control and budgeting.
2. Food programs:
- Serves as basis for nutritional goal for feeding
programs.
- Provide the nutritional standard for the thirty food
plan, which is the basis for allotment in the food
stamp program.
- It also provide nutritional guidelines for food
distribution programs.
3. Evaluating dietary survey data:
- Evaluate dietary intake of individual
- Evaluate household food use.
- Evaluate national food supply
4. Guidelines for food selection:
- Develop and evaluate food guide and family food
plans.
5. Food nutrition information and education:
- Provide guidelines for obtaining nutritious diet.
- Use as basis for educators to discuss individual
nutrients needs.
6. Food labeling:
- Provide basis for nutritional labeling of foods.
7. Food fortification (process of fortifying)
- Serves as a guide for fortification for general
population.
8. Developing new or modified food product.
- Provide guidance in establishing nutritional levels for
new food product.
9. Clinical dietetics:
- Develop therapeutic manual
- Plan modified diet
- Counsel patients requiring modified diets.
 - Plans menu and food served in institution for the
development of the disabled.
10. Nutrients supplements and special dietary foods.
- Use as a basis to formulate supplement and special
dietary foods.

“ 1989 – the Philippine RDA was formulated”

“ 2002 – revision of the RDA and became the “

RECOMMENDED ENERGY AND NUTRIENT INTAKE (RENI)”

“ RECOMMENDED ENERGY AND NUTRIENTS INTAKE” (RENI)”

The nutrients – based dietary standard recognized in the nutrition and

health community as the source of information on recommended
intakes of energy and nutrient for the maintenance of good health.

It aims to maintain health and prevent deficiency or 97.5% of apparently

healthy filipino.

AI ( ADEQUATE INTAKE)

Will provide all the nutrients needed for growth and health , and that the
nutrients consumed should come primarily from foods. Food contains
not only the vitamins and minerals found in supplements, but also
hundred of naturally occurring substances.

“ it was also established for infant 0 – 6 mos with all other

recommendations based on 0.8g/kg of body weight for proteins.

UP (UPPER LIMITS)

Is the maximum level of daily intake unlikely to cause adverse effects

and is not a recommended level of intake.

EAR ( ESTIMATED AVERAGE REQUIREMENTS)

A daily nutrients intake value that is estimated to meet the
requirements half of the healthy individual in a life stage and gender
group.

NUTRITIONAL REQUIREMENTS:

It is the amount of specific nutrients needed by the body.

Example : iron requirement for women throughout childbearing years

remains higher than that for men.

CALORIE REQUIREMENTS:

Is the number of calorie required daily to meet energy needs.

DIETARY REFERENCE INTAKE: ( DRI’s)

It is the standard for nutrients recommendations that include the

following values:

RECOMMENDED DAILY ALLOWANCE(RDA)

This value is a goal for individual that are based on the EAR (estimated
average requirements) , it is the daily dietary intake level that is
sufficient to meet the nutrient requirement of 97% to 98% of all healthy
individual in a group. If an EAR cannot be set , no RDA value can be
proposed.

DIETARY GUIDANCE AND FOOD GUIDE:

1. Dietary guidelines for America:

It is a general goal for optimal nutrients intake.
US DEPARTMENT OF AGRICULTURE (USDA) and the US
DEPARTMENT OF HEALTH AND HUMAN SERVICES (US DHHS)
develop this as a simple system to help with the selection of
helpful diet.
2. Food guide pyramid:
It was develop by the USDA as an outline for daily food choices
based on the dietary guidelines revised 2000.

“ FOOD GUIDE PYRAMID GUIDELINES”

1. Aim for a health weight
- General rule must be the number of Kcal taken in, must
not exceed the number of Kcal burned by the body each
day.
2. Be physically active each day
- The recommended 30 minutes per day of moderate
physical activity can be done all at one time or broken
into 10 minutes segments 3x per day.
3. Let the pyramid guide your choices:
- Use to plan a healthy diet because our body needs over
40 nutrients which presents in a variety of food groups.
4. Choice a variety of grains especially whole grain daily.
Example: ( rice ,corn, it is recommended to take at least 6 to 11
serving per day.
5. Choose a variety of fruits and vegetables daily.
- Guidelines recommended at least 2 – 4 serving of fruits
and 3 – 5 serving of vegetables per day.
6. Keep food safe to eat.
- Ensure that food is clean and not contaminated with
bacteria, parasite, viruses and chemicals before you
eat, because these may cause illness and disease.
7. Choose low diet in saturated fat and cholesterol and moderate
in total fat.
- Fats and oil must be sparingly because it contains more
than twice the Kcal of carbohydrates, or protein which
contribute to obesity, heart disease, diabetes, and
some forms of cancer.
8. Choose beverages and foods to moderate the intake of sugar.
- Sugar is a generic name for a range of substances of
similar structure which provide 4 Kcal of energy.
 - Example: ( table sugar) fructose(found in fruits),
lactose(found in milk), and glucose(found in the blood).
9. Choose and prepare foods with less salt.
- Salt is the main source of sodium in our diet. Moderate
intake of salt is about ¼ tsp per day, use spices and
herbs to enhances the flavor of foods.
10. Drink alcohol beverages in moderation:
- Moderate alcohol intake were tend to increase the
appetite which contribute to weight gain,
approximately 1 ounce of gin, rum, vodka, or whisky
contains 80 Kcal.

DIETARY GUIDANCE AND FOODD GUIDE:

3. Dietary guidelines for America:

It is a general goal for optimal nutrients intake.
US DEPARTMENT OF AGRICULTURE (USDA) and the US
DEPARTMENT OF HEALTH AND HUMAN SERVICES (US DHHS)
develop this as a simple system to help with the selection of
helpful diet.
4. Food guide pyramid:
It was develop by the USDA as an outline for daily food choices
based on the dietary guidelines revised 2000.

“ FOOD GUIDE PYRAMID GUIDELINES”

11. Aim for a health weight
- General rule must be the number of Kcal taken in, must
not exceed the number of Kcal burned by the body each
day.
12. Be physically active each day
- The recommended 30 minutes per day of moderate
physical activity can be done all at one time or broken
into 10 minutes segments 3x per day.
13. Let the pyramid guide your choices:
 - Use to plan a healthy diet because our body needs over
40 nutrients which presents in a variety of food groups.
14. Choice a variety of grains especially whole grain daily.
Example: ( rice ,corn, it is recommended to take at least 6 to 11
serving per day.
15. Choose a variety of fruits and vegetables daily.
- Guidelines recommended at least 2 – 4 serving of fruits
and 3 – 5 serving of vegetables per day.
16. Keep food safe to eat.
- Ensure that food is clean and not contaminated with
bacteria, parasite, viruses and chemicals before you
eat, because these may cause illness and disease.
17. Choose low diet in saturated fat and cholesterol and
moderate in total fat.
- Fats and oil must be sparingly because it contains more
than twice the Kcal of carbohydrates, or protein which
contribute to obesity, heart disease, diabetes, and
some forms of cancer.
18. Choose beverages and foods to moderate the intake of sugar.
- Sugar is a generic name for a range of substances of
similar structure which provide 4 Kcal of energy.
- Example: ( table sugar) fructose(found in fruits),
lactose(found in milk), and glucose(found in the blood).
19. Choose and prepare foods with less salt.
- Salt is the main source of sodium in our diet. Moderate
intake of salt is about ¼ tsp per day, use spices and
herbs to enhances the flavor of foods.
20. Drink alcohol beverages in moderation:
- Moderate alcohol intake were tend to increase the
appetite which contribute to weight gain,
approximately 1 ounce of gin, rum, vodka, or whisky
contains 80 Kcal.
“ FOOD EXCHANGE LIST( FEL)

This is a common group of foods that have practically the same

amount of protein, carbohydrates and fats.
The exchange list are intended for planning diabetic diet,
therefore the foods included are simple and only those allowed in
the diabetic diet are listed.

“ FOOD LABELS “
It provides the consumer with more information on the nutrients
content of food and how those nutrients affects health than former
label provided.

“ FOOD LABELING”
The primary objective of this is to ensure that the labels would
be on most food and would provide consistent nutrition
information.
Health claims allowed on labels are limited and safe by the food
and drug administration. (FDA)

DIETARY GUIDELINES FOR FILIPINOS

1. Eat a variety of foods
2. Breast feed infants exclusively from birth to 4 to 6 months, and
then give appropriate foods while continuing breast feeding.
3. Maintain children’s normal growth through proper diet and
monitor their growth regularly.
4. Consume fish, lean, poultry, or dried beans
5. Eat more vegetables, fruits and root crops
6. Eat food cooked in edible oil daily
7. Consume milk, milk product, and other calcium rich food, such
as small fish, and dark green leafy vegetables everyday.
8. Used iodized salt, but avoid excessive intake of salty foods
9. Eat clean and safe foods.
10. For a healthy lifestyle and good nutrition, exercise regularly,
do not smoke, and avoid alcohol beverage….
“ congratulation you have finished this module. I hope you understand
our topics for this module… “ thank you..

“ are you ready for your evaluation? “

EVALUATION :

1. In your own words and understanding, discuss the main uses of

Recommended Dietary Allowance.
2. What is RENI in your own understanding.
3. One of the main uses of RDA is food program. Give an example of
food program that you know.

REFERENCES:

1. Basic Nutrition and Diet Therapy; by Maria Lourdes C. Caudal RND

MEM;
2. Httsp://www.google.com; Nutrients and Clients
 MODULE 3

NURSING PROCESS AND NUTRITION

OVERVIEW:

This module will help you gain more understanding and

knowledge regarding the application of the nursing process
in basic nutrition and diet therapy.

LEARNING OBJECTIVES:

1. To identify the different nursing assessment in clients

who are at risk for malnutrition and those with poor
nutritional status..
2. Learn the different anthropometric measurement.
3. To know the importance of physical assessment in
nutrition and diet therapy.

DISCUSSION :

A. Assessment
= the purpose of nutritional assessment is to “ identify clients at
risk for malnutrition and those with poor nutritional status.”
 = nurses generally perform nutritional screening for rapid
assessment.
Nutritional screening :
= assessment performed to identify clients at risk for
malnutrition.
= this can be done by using screening form, by nursing history and
dietary history and physical examination.

Nursing history includes:

- Data obtained in the routine nursing history usually
contain nutrition related information like:
a. Like changes in appetite and weight
b. Presence of physical disabilities.

= assessment of general appearance, such as skin, hair, nails,

eyes mucosa ,and other system to ascertain nutritional status, height
weight measurement are also taken.

1. Identify the different nursing assessment in clients who are at risk

for malnutrition and those with poor nutritional status.
2. Learn the different anthropometric measurement.
3. To know the importance of physical assessment in nutrition and
diet therapy.

Dietary history:

This also includes data about clients usual eating patterns and habits,
food preferences, allergies and intolerance, type of food consumed,
social and economic, ethnic and religious factor.

a. 24 hour recall =most practical method where the nurse ask to

recall the type, quality and food preparation eaten within 24 hours.
b. Food preference record = provide information about the type of
food eaten and not the quantity.
c. Food dairy = detailed record of measured amounts of all food
usually 3 days to 1 week.
Anthropometric Measurement :

This are non-invasive technique that aim to quantify changes in the

body composition.

Mid Arm Circumference (MAC)= measures of fat, muscles, and

skeleton.

Mid Arm Muscle Circumference (MAMC) = Is calculated by using

reference tables that incorporate the triceps skin folds and mid arm
circumference.

Body Composition = used to describe the percentage of the fat, bone,

water and muscles in human being. Because muscular tissue takes
up less space in the body than fat tissue, body composition, as well
as weight, determines leanness.

MUST ( Malnutrition Universal Screening Test ) = is a 5 step screening

test to identify adults who are malnourished, at risk of malnutrition (
undernutrition ) or obese. It can also includes management
guidelines which can be used to develop a care plan.

SGA ( Subjective Global Tool ) = Assess nutritional status based on

features of history and physical prediction of prognosis in older
patient and those examination..

= assessment of nutritional status is important component of good

medical care. However assessing patient nutritional status is
difficult.

SGA is proven nutritional assessment tool that has been found to be

highly predictive of nutrition associated complication.

MNA (Mini Nutritional Assessment ) = is a validated nutrition

screening and assessment tool that can be identify geriatric patient
age 65 and above who are malnourished or at risk of malnutrition..

= it was developed nearly 20 years ago.

= it is the most validated nutrition screening tool for elderly..

 GNRI ( Geriatric Nutritional Risk Index ) = is a strong predictor of hand
grip strength in renal transplantation recipient..

= this can be used as an objective tool for assessment of nutritional

status and muscle strength.

= useful predictor of prognosis in older patient and those receiving

Hemodialysis..

LABORATORY DATA:

= lab test result can provide objective data to the nutritional

assessment. There is no single test that can specifically predict
nutritional risk. The test most common used are:

a. Serum protein, urinary urea, and creatinine.

NURSING DIAGNOSES:

1. Imbalanced nutrition: more than body requirements.

2. Imbalanced nutrition: less than body requirements.
3. Risk for imbalanced nutrition.
4. Constipation
5. Risk of infection
6. Diarrhea

NURSING PLANNING:

Major goals for clients with or at risk for nutritional problem are:

1. To maintain or restore optimal nutritional status.

2. To promote healthy nutritional practices.
3. To prevent complications associated with malnutrition.
4. To decrease weight or to regain additional weight to reach ideal
levels.
NURSING IMPLEMENTATION:

1. The nurse reinforce nutritional instructions, creates an

atmosphere that encourages eating, and provides assistance with
eating.
2. The nurse monitors clients appetite and food intake, administered
special diet through Enteral ( through GIT) and Parenteral (
through the blood vessels ) feeding.
3. The nurse consult with the physician and nutritionist about the
nutritional problems of the clients.
4. Assist with special diet:
= hospitalized patients may need special diets ranging from
regular diets to clear liquid, full liquid and soft diets.
a. Clear liquid diets
b. Full liquid diet
c. Soft diet
d. Bland diet
e. Diet as tolerated (DAT )

LIQUID DIET vs SOFT DIET

Clear Liquid Full Liquid Soft Diet

-coffee - clear liquid plus: - all clear liquid & full

tea milk/milk product Liquid plus:
vegetable juice meat, vegetable
carbonated drinks cream , butter fruits, bread,cereal
bouillon yogurt pureed foods
clear fruit juice pudding
popsicle custard
gelatine ice cream
hard candy sherbet

5. Stimulates clients appetite.

a. Provide familiar food
 b. Select small proportions
c. Provide clean environment, oral hygiene, give pain
medication first, reduce stress.
6. Assist client with meals.
= hospital provides trays and eating utensils for the patient.
= older adults and handicapped patients need special assistance
from the nurse..
7. Provide Enteral Nutrition
= Enteral route of nutrition refers to feeding through the
gastrointestinal system.
Typically examples are:
a. Nasogastric feeding
b. Gastrostomy feeding ( opening into the stomach)
c. Jejunostomy feeding (opening into the jejunum )
8. Provide Parenteral feeding
= parenteral nutrition is provided when the gastrointestinal tract
is non- functioning.
= it can be otherwise called TPN or IVH ( Intravenous
Hyperalimentation )

NURSING EVALUATION:

= The goals established during the planning phase are evaluated

to determine the success.

IN SUMMARY:

= Adequate nutritional intake is important to maintain body

function, promote healing, maintain healthy tissues, maintain body
temperature and build resistance to infection.
= Essential nutrients are Carbohydrates, Protein, Fats, Vits,
Minerals and water…
= Complex physiologic process permit the body to break down food
so that it can be used by the body as energy.
= Great variation exists in dietary intake among different people,
but guidelines such as food groups, RDA, and caloric intake can
be evaluated.
=many factors affects normal eating patterns.
= Manifestation of altered nutrition include over/underweight ,
weight loss, decreased energy, altered skin and mucus membrane.
= Nutritional needs vary across the life span.
= Nutritional assessment include collecting subjective data on
normal eating patterns, risk factors for nutritional deficits and
identification of altered nutrition.
=Anthropometric measurement can provide objective data to help
assess a patients nutritional state.
= Nursing diagnosis applicable are:
a. Imbalanced nutrition. Risk for infection, etc….

= Nursing intervention to promote optimal nutrition, include

patient teaching, measures to encourage eating, nutrition program
and provision of special feeding like: NGT,TPN etc….

= Therapeutic diet are used to promote health.

= Evaluation of nutritional goals are done to determined the

success of the intervention….

“this is the end of your module; I hope you learned a lot and will
add to your knowledge about the basic nutrition and diet
therapy.” “ thank you and congratulations “

“ are you ready for your evaluation? “

EVALUATION :
1. In your own words, discuss one of the nursing assessment that
you learned in this module, and how is it important in nutrition
and diet therapy.
2. One of the physical assessment is anthropometric
measurement. Can you identify what are those measurement as
stated in this module..
 3. In your own words; explain the importance of nursing process
in nutrition and diet therapy as you’ve learned from this
module..

REFERENCES:

1. Basic Nutrition and Diet Therapy ; Textbook for Nursing

Students. By Maria Luisa C. Caudal RND MEM.

______________________________________________________________________________