NUTRITION AND DIETS CHAPTER 11. FUNDAMENTALS OF NUTRITION Most people know there is a fundamental...
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Transcript of NUTRITION AND DIETS CHAPTER 11. FUNDAMENTALS OF NUTRITION Most people know there is a fundamental...
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NUTRITION AND DIETS
CHAPTER 11
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FUNDAMENTALS OF NUTRITION
• Most people know there is a fundamental relationship between food and good health• Many do not know what nutrients are needed• Many are not able to choose proper foods
for optimum health• Wellness- a state of good health and optimal
body function
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FUNDAMENTALS OF NUTRITION
• Nutrition: all body processes relating to food• Nutritional status: state or condition of
one’s nutrition• Role of nutrition in physical, mental,
emotional, and psychological affects
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EFFECTS OF GOOD NUTRITION
• Healthy appearance• Good attitude• Proper sleep and bowel habits• High energy level• Enthusiasm and freedom from anxiety
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EFFECTS OF GOOD NUTRITION(CONTINUED)
• Diseases or conditions prevented or delayed through good nutrition• Hypertension- high blood pressure• Atherosclerosis- narrowing of arteries by
accumulation of fatty substances on the inner surfaces
• Osteoporosis- bones are porous and break easily• Malnutrition –state of poor nutrition
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ESSENTIAL NUTRIENTS
• Chemical elements are found in food• Used by the body to perform many different body
functions• Nutrients are divided into six groups• Carbohydrates- major source of energy; starches or sugars• Lipids (fats and oils)- organic compounds• Proteins- basic component of all body cells; building and
repairing tissue, regulating body functions and providing heat and energy
• Vitamins- organic compounds essential to life; metabolism, tissue building, and regulation of body processes
• Minerals- inorganic elements found in body tissues; regulate body fluids, body functions, growth and building tissues
• Water – found in all body tissues; essential for body processes
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UTILIZATION OF NUTRIENTS
• Digestion- process by which body breaks down food into smaller parts, changes food chemically, and moves through digestive system• Mechanical• Chemical
• Absorption- process by which blood or lymph capillaries pick up digested nutrients• Metabolism-process in which nutrients are used
by the cells for building tissues, providing energy, and regulation of body processes
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MAINTENANCE OF GOOD NUTRITION
• Good nutrition is the best way of achieving and maintaining good health• Balanced diet/My Pyramid • If food is not appealing, people will not
eat it even if it is healthy; consider variety, taste, color, aroma, texture, and general likes and dislikes
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GUIDELINES FOR GOOD EATING HABITS
• Variety of foods • Find a balance between food and all
physical activity• Limit fats, saturated fat, and cholesterol• Nutritionally rich foods
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GUIDELINES FOR GOOD EATING HABITS
• Don’t sugarcoat it• Reduce salt• Choose foods high in potassium• Check food labels and calculate• Remember that alcohol can be harmful
to your health
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FOOD HABITS AFFECT NUTRITION
• Habits can be based on cultural or religious beliefs• Unusual habits are not necessarily bad; must be
evaluated • Suggesting changes takes tact, patience,
and imagination• Difficult to change since most are formed in
childhood; change takes place over time
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WEIGHT MANAGEMENT
• Weight in relation to height for• Males• Females• Large-boned individuals• Small-boned individuals
• Body mass index (BMI) helps to determine healthy weight range• Calories- the amount of heat produced during
metabolism is the way the energy content of food is measures; heat measured by a unit
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WEIGHT MANAGEMENT
• Underweight individuals are more likely to have nutritional deficiencies• Causes and treatment• Overweight and obesity• Causes and treatment• Uncontrolled obesity puts a person at higher
risk for health problems
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WEIGHT MANAGEMENT(CONTINUED)
• Measuring food energy• Caloric requirements vary with each individual
and the amount of physical energy expended• Energy use needs replacement • Weight loss or gain- 1 pound of body fat equals
approximately 3500 calories. To lose 1 pd, a decrease of 3500 cal is required. To gain 1 pd you must increase your calorie intake to 3500• *Maintaining weight: a person should
consume 15 calories per pound per day
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WEIGHT MANAGEMENT
• Proper weight control leads to a long and healthy life• Gradual weight loss over time• Change in habits• Exercise• First consult with your doctor
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WEIGHT MANAGEMENT(CONTINUED)
• Guidelines for weight loss • Guidelines for weight gain• One to two pounds per week is the safest
way to lose or gain weight• Dietary guidelines by the USDA are
recommended for weight management
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11:6 THERAPEUTIC DIETS
• Modification of normal diet used to improve specific health condition• Normally prescribed by physician and planned by
dietitian• May change nutrients, caloric content,
and/or texture• May seem strange and even unpleasant
to patient
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REGULAR OR STANDARD DIET
• Balanced diet • Usually used for ambulatory patients• May have slight calorie reduction• Decreased or omitted: rich desserts, cream
sauces, salad dressings, and fried foods
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LIQUID DIETS
• Clear and full liquids• Liquid foods at body temperature• Clear: carbohydrates and water• Full: clear liquids plus other liquids• Uses such as the following: surgery, digestive
problems, to replace lost fluids, and in preparation for X-rays of the digestive tract
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SOFT DIET
• Similar to a regular diet, but foods are easy to digest• Avoid meat, shellfish, coarse cereals, spicy foods,
rich desserts, fried foods, raw vegetables, fruits, and nuts • Uses: after surgery, patients with infections,
digestive disorders, and chewing problems
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DIABETIC DIET
• Used for patients with diabetes mellitus who often take insulin• Exchange lists are used to choose foods on
exchange lists• Avoid sugar-heavy foods
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CALORIE-CONTROLLED DIETS
• Low-calorie—used for patients who are overweight; avoid or limit high-calorie foods• High-calorie—used for patients who are
underweight, have anorexia nervosa, hyperthyroidism, or cancer
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LOW-CHOLESTEROL DIET
• Restricts foods containing cholesterol• Used for patients with atherosclerosis and heart
disease• Limit foods high in saturated fats
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FAT-RESTRICTED DIETS
• Also called low-fat diet• Used for patients with gallbladder and liver
disease, obesity, and certain heart diseases• Avoid foods high in fat
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SODIUM-RESTRICTED DIETS
• Otherwise known as low-sodium or low-salt diets• Used for cardiovascular diseases,
kidney disease, and fluid retention• Avoid or limit addition of salt; avoid
salt-rich foods
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PROTEIN DIETS
• Protein-rich foods such as meats, fish, milk, cheese, and eggs• High-protein for children and adolescents for
additional growth, pregnant or lactating women, surgery, burns, fevers, infections• Low-protein for certain kidney or renal diseases
and allergic conditions
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BLAND DIET
• Easily digested foods that do not irritate the digestive tract• Used for patients with ulcers, colitis, and other
digestive diseases
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LOW-RESIDUE DIET
• Eliminate or limit foods high in bulk and fiber• For patients with digestive or rectal diseases such
as colitis or diarrhea
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OTHER THERAPEUTIC DIETS
• Other diets may be ordered that restrict or increase certain nutrients• Check prescribed diet and ask questions if foods
seem incorrect• Include patient’s likes if allowed • If patient refuses foods on diet, this will not
contribute to good nutrition