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© 2009 Delmar, Cengage Learning
11:1 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
(continues)
© 2009 Delmar, Cengage Learning
Fundamentals of Nutrition(continued)
• 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
© 2009 Delmar, Cengage Learning
Effects of Good Nutrition
• Healthy appearance
• Good attitude
• Proper sleep and bowel habits
• High energy level
• Enthusiasm and freedom from anxiety
(continues)
© 2009 Delmar, Cengage Learning
Effects of Good Nutrition(continued)
• Diseases or conditions prevented or delayed through good nutrition– Hypertension
– Atherosclerosis
– Osteoporosis
– Malnutrition
© 2009 Delmar, Cengage Learning
11:2 Essential Nutrients
• Chemical elements are found in food
• Used by the body to perform many different body functions
• Nutrients are divided into six groups
(continues)
© 2009 Delmar, Cengage Learning
Essential Nutrients(continued)
• Carbohydrates
• Lipids (fats and oils)
• Proteins
• Vitamins
• Minerals
• Water
© 2009 Delmar, Cengage Learning
11:3 Utilization of Nutrients
• Digestion– Mechanical
– Chemical
• Absorption
• Metabolism
© 2009 Delmar, Cengage Learning
11:4 Maintenance of Good Nutrition
• Good nutrition is the best way of achieving and maintaining good health
• Balanced diet/My Pyramid (See Figure 11-3 in text)
• 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
© 2009 Delmar, Cengage Learning
(continues)
Guidelines for Good Eating Habits
• Variety of foods (See Table 11-4 in text)
• Find a balance between food and all physical activity
• Limit fats, saturated fat, and cholesterol
• Nutritionally rich foods
© 2009 Delmar, Cengage Learning
Guidelines for Good Eating Habits(continued)
• 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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
11:5 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
(continues)
© 2009 Delmar, Cengage Learning
Weight Management(continued)
• 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
(continues)
© 2009 Delmar, Cengage Learning
Weight Management(continued)
• Measuring food energy
• Caloric requirements vary with each individual and the amount of physical energy expended
• Energy use needs replacement
(continues)
© 2009 Delmar, Cengage Learning
Weight Management(continued)
• Proper weight control leads to a long and healthy life
• Gradual weight loss over time
• Change in habits
• Exercise
• First consult with your doctor
(continues)
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
Low-Cholesterol Diet
• Restricts foods containing cholesterol
• Used for patients with atherosclerosis and heart disease
• Limit foods high in saturated fats
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
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
© 2009 Delmar, Cengage Learning
Bland Diet
• Easily digested foods that do not irritate the digestive tract
• Used for patients with ulcers, colitis, and other digestive diseases
© 2009 Delmar, Cengage Learning
Low-Residue Diet
• Eliminate or limit foods high in bulk and fiber
• For patients with digestive or rectal diseases such as colitis or diarrhea
© 2009 Delmar, Cengage Learning
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