Nutrition and Diets

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Chapter 11

• Nutrition and Diets

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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 ones
  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

• Dont 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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116 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-calorieused for patients who are overweight
  avoid or limit high-calorie foods
• High-calorieused 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 patients likes if allowed
• If patient refuses foods on diet, this will not
  contribute to good nutrition