NUTRITION AND DIETS

CHAPTER 11

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

LOW-CHOLESTEROL DIET

• Restricts foods containing cholesterol• Used for patients with atherosclerosis and heart

disease• Limit foods high in saturated fats

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

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

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

BLAND DIET

• Easily digested foods that do not irritate the digestive tract• Used for patients with ulcers, colitis, and other

digestive diseases

LOW-RESIDUE DIET

• Eliminate or limit foods high in bulk and fiber• For patients with digestive or rectal diseases such

as colitis or diarrhea

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