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Clinical nutrition

Clinical nutrition. Meltem Ugras MD Pediatric Gastroenterology Hepatology & Nutrition. Why human being has food/eats? For….. ….. …. What can be a marker for increased risk even in persons with normal weight?. What percentile are people at risk for being overweight?.

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Clinical nutrition

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  1. Clinical nutrition Meltem Ugras MD Pediatric Gastroenterology Hepatology & Nutrition

  2. Why human being has food/eats? For….. ….. …..

  3. What can be a marker for increased risk even in persons with normal weight?

  4. What percentile are people at risk for being overweight?

  5. At what percentage are you considered obese/overweight?

  6. Growth charts

  7. Calculate age • Subtract Today: dd.mm.yyyy • From Birthday: dd.mm.yyyy • ----------------------------------- • = Age: dd.mm.yyyy

  8. Example • Today : 02.01.2014 • Date of birth: 18.02.2010 • Age: ……………

  9. What is skinfold thickness? Caliper

  10. How muchshouldonepersonhaveminimally in a day • What is the minimum nutritionalintake

  11. Scientists and nutritionists continue to evaluate the nutrients found in the healthiest diets to try to determine the minimum nutritional needs of individual people

  12. . Recommended Daily Allowances (RDAs) are the product of these studies, and illustrate in a basic way what people should try to eat every day.

  13. Dietary Reference Intakes (DRIs) attempt to illustrate the amount of nutrients that should be included in the diet for the purpose of disease prevention and treatment

  14. A combination of these two (DRI and RDA) recommendations generally supplies a complete picture of the foods and nutrients that will constitute a healthy diet.

  15. Clinical nutrition also often references macronutrients and micronutrients. • Macronutrients constitute the majority of the diet, whereas micronutrients are a much smaller portion of the diet.

  16. Macronutrients include • carbohydrates, • proteins, and • fats, and are used for energy in the body as well as the maintenance of cells and tissues.

  17. Micronutrients include • vitamins and • minerals, and • they assist the body in breaking down macronutrients for energy by triggering chemical reactions

  18. Most nutrients needed by the body must work in conjunction with other nutrients to achieve any effect; this is why it is important to eat a healthy diet, and not to simply rely on nutritional supplements, as scientists have yet not discovered all of the ways in which nutrients work together.

  19. In general, people who eat a healthy, balanced diet, take a multivitamin, and who do not have any underlying medical conditions are able to meet their nutritional needs without any extra help. If anyone is concerned about their diet, however, a visit to a clinical nutritionist can help get them back on the right track. The nutritionist will assess their overall health and eating habits through a series of questions regarding lifestyle, medical history, and family history, as well as laboratory tests. The nutritionist will then be able to develop a healthy eating plan customized just for them, which often includes other recommendations for a healthy lifestyle, such as exercise

  20. Clinical nutrition is the study of the relationship between food that is consumed and the health and well-being of the body. • The field of clinical nutrition considers • the way the body uses thenutrients found in foods and supplements, • the way the body processes the nutrients and then stores them for later use or eliminates them. • also considers other contributing factors to health, such as the environment, family history, and overall well-being when trying to determine an individual's nutrient needs.

  21. Clinical nutrition was first developed in the early 1900s, when scientists discovered that some diseases, such as beri-beri or scurvy, seemed to be caused by specific diets that were fairly limited in the amount of foods consumed.

  22. By 1912, Casimir Funk, a Polish biochemist, had discovered that eating brown rice seemed to prevent beri-beri. He set out to discover what substance was found in brown rice that would cause this, and discoveredThiamine, which he referred to as a "vitamine" because it contained an amine group. This would later come to be known as vitamin B1, and Funk correctly theorized that other diseases could be prevented with vitamins as well.

  23. Clinical nutrion deals with; • 1. The role of nutrition in the treatment of selected diseases, nutritional disorders and clinical conditions. • 2. The process of nutritional care (nutrition assessment, nutrition diagnosis, nutrition intervention, and nutrition monitoring and evaluation) through the integration of knowledge and skills acquired from previous courses (nutrition, behavioural sciences, biochemistry and physiology). • 3. The principles of therapeutic diets and their application with consideration of socioeconomical, cultural and psychological factors. • 4. The role of the clinical dietitian as a member of the health care team in the provision of nutritional care.

  24. Organizma hastalık halinde, beslenme yetersizliğine ve düzensizliğine daha duyarlı hale gelmektedir. Bu durum mevcut hastalığa ilaveten, başka sağlık sorunlarının da ortaya çıkmasına neden olmakta ve/veya ortaya çıkışını hızlandırmaktadır

  25. Malnutrition • The most important feeding problem, among people • Hospitalized in any clinic(ped, orthop, surgery etc) • Not hospitalized but has an ongoing illness. • Internal medicine, particularly neurology, oncology, Gastro-hepatology patients have malnutrition about 20-80 %

  26. Malnutrition among hospitailized patients is reported as; • General %50, • Pulmonary diseases %45, • Inflamatory bowel disease %80, • Malign tumors %85 .

  27. Patients in surgery clinics are maltritioned about %30-65 • Becuase they have canser, trauma, acute inflamation, obstruction or fistulae as primary illness • But • Hospital malnutrition =iatrogenic malnutrition should not be forgotten • Nutritional disturbance that happens during hospitalization is called iatrogenic malnutrition . • It is reported to be10-50%

  28. m

  29. BMI=body mass index • Kg/mxm

  30. Aim of nutritional support • Prevent the existing malnutrition • Prevent advanced losses • Minimize katabolic effects • Prevent katabolism • Lower mortality and ratios of complications

  31. Sum up • Reach a better nutritional state and keep that state. • The important point is to lower the loss of proteins and replace the loss

  32. Nutritional support Can be maintained in two major ways 1: Enteral route: oral 2:Parenteral route: via vessels, veins

  33. WISH YOU A HAPPY NEW YEAR

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