Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Chapter 34 Nutrition in Health and...

Chapter 34

Nutrition in Health and Disease

Nutrition

• Good nutrition results in better quality, longer life

• Patient education important in modified diet to treat illness

Digestion

• Physical and chemical changes in food for absorption

• Absorption is transfer of nutrients to the bloodstream

Energy Nutrients

• Carbohydrates– Utilization in body

Energy Nutrients

• Fats– Characteristics of

triglycerides– Whether or not they are

essential to diet– Saturation– Trans fats

Energy Nutrients

• Proteins– Amino acids– Complete proteins

Energy Balance

• Amount of energy measured in calories• Formula for measuring calories• Basal metabolic rate (BMR)• Storage of calories as fat

Energy Balance

• Depleting stores of fat• 50 to 60 percent from carbohydrates• 10 to 20 percent from proteins• 20 percent from fat

Food Pyramid

• Diet of Americans: High in fat and calories

• USDA recommends more balanced nutrition

Vitamins

• Complex molecules• Functions

– Facilitate cellular metabolism– Act as component of tissue structure

• Classes– Fat-soluble– Water-soluble– Antioxidants

Minerals

• Singular elements• Some required in large amounts• Electrolytes• Must be balanced in body

Minerals

• Major minerals– Calcium– Phosphorus– Potassium– Sodium– Chlorine– Magnesium– Sulfur

• Trace minerals

• Most important nutrient• Functions in human body

– Major solvent– Medium in which most biochemical reactions of the

body take place– Essential for removal of toxic waste– Component of many structures

• Functions in human body– Composes 50–60 percent of human body– Major component of blood– Lubricates– Helps control temperature of body

• Must be replenished daily• Six to eight glasses per day

• Carbohydrate in nature• From plant sources• Not digested or absorbed into body• Adds bulk to fecal material

• Conditions caused by lack of fiber– Diverticulitis– Colorectal cancer

• Types – Carbohydrates

• Cellulose

– Lignin

• Often removed during processing

Reading Food Labels

• On the nutrition label:– Serving size– Calories– The daily percentage value– Total saturated fat, trans fat,

and cholesterol– Sodium– Carbohydrates

Reading Food Labels

• Other information– Fiber– Protein– Some vitamins and minerals

• Ingredients– Largest quantity listed first– Preservatives

Reading Food Labels

• Comparing labels– Look for lowest amount of fat– Low sodium content– High fiber– Vitamins and minerals

Nutrition at Various Stages of Life

• Pregnancy and lactation– Require increase in various nutrients– Double protein intake– Increase intake of vitamins, calcium, phosphorus, and

iron– Do not skimp on calories

• Infancy– Continuous growth– Triple birth weight in first year of life, but avoid

overfeeding– Need for two to three times more protein and calories

per kilogram of body weight than normal adult– Breast milk– Need for iron

• Childhood– Healthy eating habits– Importance of regular exercise– Childhood obesity– Fast foods– Parental education

• Adolescence– Greatest levels of growth– Generally begins sooner with females– Growth spurts– Iron requirements increase for females– Calcium requirements increase because of rapid bone

development

• Elderly– Cellular metabolism tends to slow– Decreased requirement for calories– Increased requirement for nutrients, vitamins, and

protein during illness– Decreased absorption in digestive tract

• Elderly– Difficulties presented because of

• Individual’s psychological state• Economic status• Physiological factors• General unwillingness to change eating habits

Therapeutic Diets

• Weight control– Obesity– Bulimia and anorexia nervosa

• Diabetes mellitus– Insulin production– Controlling effects of

Therapeutic Diets

• Cardiovascular disease– Hypertension– Atherosclerosis– Arteriosclerosis– Lipoproteins– Serum cholesterol

Therapeutic Diets

• Cardiovascular disease– Myocardial infarction– Healing of heart after myocardial infarction

• Cancer– Normal regulatory mechanisms within cell have broken

down– Total parenteral nutrition

Copyright © 2010 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Chapter 34 Nutrition in Health and...

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