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10:1 Fundamentals of Nutrition
Most people know there is a relationship between food and good health
Many do not know what nutrients are needed to maintain good health– Because of this, many people are not able to
choose proper foods for optimum health– Health care workers must understand basic
nutrition
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Fundamentals of Nutrition Nutrition: all body processes relating to food
– Include digestion, metabolism, circulation and elimination
– Help the body to use food for energy, health and growth Nutritional status: state or condition of one’s nutrition Role of nutrition in physical, mental, emotional, and
psychological affects Goal is to maintain wellness – good health with optimal
body function
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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 BAD Nutrition
Hypertension– High blood pressure, caused by excess of fatty/salty food
Atherosclerosis
– Narrowed arteries, caused by excess of saturated fats and cholesterol (LDL)
Osteoporosis– Porous, brittle bones, caused by deficiencies in minerals
Malnutrition – State of poor nutrition, caused by poor diet or illness
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10:2 Essential Nutrients Essential Nutrients – chemical elements in foods
used by body to perform many different body functions Carbohydrates
– Major source of energy, easy to break down during cellular respiration
– Ex – starches, sugars, bread, cereal, pasta, crackers
– Cellulose – fibrous, indigestible carb, allows for regular bowel movements
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Essential Nutrients
Lipids– Storage form of energy for our body, difficult to
break down– Provide insulation, cushioning, help maintain
body temp, carry fat soluble vitamins to tissues– Ex – saturated and unsaturated fats, butter,
margarine, cheese, egg yolk– Cholesterol – important lipid, used to make
steroid hormones, vitamin D, cell membrane
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Essential Nutrients
Proteins– Structural component of body as well as enzymes– Build and repair tissue, regulate body functions, provides
some energy and heat– Made up of amino acids
• “Complete proteins” contain the amino acids our body doesn’t produce
Vitamins – Help enzyme activity, used for metabolism, tissue building
and body process regulation– Can be water or fat soluble– See table 10-2 (pg 232)
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Essential Nutrients
Minerals– Inorganic compound essential for life– Regulate body fluids, contribute to growth and tissue building– Needed in small amounts– Table 10-3 (pg 232)
Water– Found in all body tissues – Needed for digestion, absorption, movement of wastes– Need to drink 6 – 8 glasses of water a day
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10:3 Utilization of Nutrients
Digestion – process where body breaks down food, changes food chemically, moves food through digestive system– Mechanical – food broken down by teeth & moved through
GI tract by peristalsis• Peristalsis – wavelike motion of digestive tract muscles
– Chemical – food broken down by digestive juices secreted by mouth, stomach, small intestine and pancreas
Absorption – nutrients absorbed into small intestine capillaries– Nutrients carried through body by circulatory system – Water, salts and some vitamins absorbed in large intestine
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10:3 Utilization of Nutrients
Metabolism– Actual use of nutrients– Process in which nutrients are used by the
cells for body functions– Cellular respiration occurs to break down
nutrients to produce ATP– Basal Metabolic Rate (BMR) – amount of
energy needed to maintain life– Extra nutrients are stored to use in the future
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Measuring Food Energy
When the body metabolized nutrients to produce ATP, heat is also generated– Amount of heat produced is how we measure energy content
of the food– Calorie – unit used to measure heat released
• Lipids – 9 calories per gram• Carbs & proteins – 4 calories per gram• Vitamins, Minerals and Water – 0 calories per gram
Individual’s caloric requirements– How many calories are needed in a 24-hour period– Varies from person to person as well as age, activity, size
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Measuring Food Energy General guidelines for weight maintenance
– 1 pound body fat = 3,500 calories• To lose 1 pound – decrease of 3,500 calories or use
3,500 calories during exercise– Decrease 500 calories per day, person would lose 1
pound in a week• To gain 1 pound – increase 3,500 calories
– Increase 500 calories per day, person would gain 1 pound in a week
Slow steady gain/loss of 1 – 2 pounds per week is an efficient and safe form of weight control
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10:4 Maintenance of Good Nutrition
Good nutrition is the best way of achieving and maintaining good health
Balanced diet – Table 10-4 and 10-5 (pg 235 – 236)
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
USDA has published a booklet on nutritional principles called Nutrition and Your Health: Dietary Guidelines for Americans– Eat a variety of foods– Maintain healthy weight– Choose a diet low in fat, saturated fat, and
cholesterol– Plenty of vegetables, fruits, and grain products– Sugars, salt, and sodium in moderation– Alcohol, if consumed, in moderation
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Food Habits Affect Nutrition Habits can be based on cultural or religious beliefs
– Table 10-6 (pg 237) Unusual habits are not necessarily bad; must be
evaluated Suggesting changes takes tact, patience, and
imagination Difficult to change since most habits are formed in
childhood; change can be slow
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10:5 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 May have slight calorie reduction Omit: rich desserts, cream sauces, salad
dressings, and fried foods Used for: ambulatory patients (outpatient)
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Liquid Diet
Clear and full liquids– Not nutritional, only for short term
Liquid foods at body temperature Clear: carbohydrates and water Full: clear liquids plus other liquid items Uses – after surgery, acute infections,
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 require little chewing and are easy to digest
Omit: meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and veggies, nuts and coconut
Uses – after surgery, patients with infections, digestive disorders, and chewing problems
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Diabetic Diet
Used for patients with diabetes mellitus (DM, type 2)– Body doesn’t produce enough insulin (a hormone,
protein produced in pancreas) to properly metabolize carbs (sugar)
Omit: sugar-heavy foods
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Calorie-Controlled Diet
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, bulimia, hyperthyroidism (over-active), or cancer– Extra protein and carbohydrates– Avoid high-bulk foods (fibrous foods)– Avoid high-fat foods (fried, pastries, cheese)
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Low-Cholesterol Diet
Restricts foods containing cholesterol Limit foods high in saturated fats
– Beef, pork, egg yolk, cheese, shellfish
Used for - patients with atherosclerosis and heart disease
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Fat-Restricted Diet
Also called low-fat diet Omit: foods high in fat Used for - patients with gallbladder and liver
disease, obesity, and certain heart diseases
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Sodium-Restricted Diet
Also called low-sodium or low-salt diets Avoid or limit addition of salt; avoid salt-rich foods
– Pickles, olives, processed cheese, smoked fish Used for - cardiovascular diseases
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Protein Diet
Protein-rich foods: meats, fish, milk, cheese, and eggs High-protein for children and adolescents for
additional growth, pregnant or lactating women, surgery, burns, fevers, or infections
Low-protein for certain kidney or renal diseases and certain allergic conditions
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Bland Diet
Easily digested foods that do not irritate the digestive tract
Omit: fried food, pastries, raw fruit and veggies, smoked and salted meats, olives, avocado, coffee
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 Omit: raw fruit and veggies, whole-grain
breads, seeds, beans, fried foods Used for - patients with digestive or rectal
diseases such as colitis (inflamed colon) 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
Try to include patient’s likes if they are allowed on diet If patient will not eat the foods on diet, the diet will not
contribute to good nutrition