Transcript Nutrition and Special Diets - McGraw Hill Higher Education

PowerPoint® to accompany
Medical Assisting
Chapter 49
Second Edition
Ramutkowski  Booth  Pugh  Thompson  Whicker
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
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Nutrition and Special Diets
Objectives:
49-1 Explain why a medical assistant needs to
understand the role of diet in health.
49-2 Describe how the body uses food.
49-3 Explain the role of calories in the diet.
49-4 Identify the seven basic food components and
explain the major functions of each.
49-5 List the Dietary Guidelines for Americans.
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Nutrition and Special Diets
Objectives (cont.)
49-6 Explain how the Food Guide Pyramid can be
used to plan a nutritious, well-balanced diet.
49-7 Describe a test used to assess body fat.
49-8 Identify types of patients who require special
diets and the modifications required for each
group.
49-9 Identify specific modified diets that may be
ordered to treat or prevent certain conditions.
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Nutrition and Special Diets
Objectives (cont.)
49-10 Describe the warning signs, symptoms, and
treatment of eating disorders.
49-11 Describe techniques the medical assistant can use
to effectively educate different types of patients
about nutritional requirements.
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Introduction

Nutrition is a five
part process:





Intake
Digestion
Absorption
Metabolism
Elimination
You will gain the
knowledge needed to
recognize the signs of
illness related to diet.
Nutrition is the process of how the body takes in and utilizes
food and other sources of nutrients.
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Role of Diet in Health


You need to know
what effect food has on
health.
You will work closely
with the rest of the
medical team to ensure
patients understand
the role of diet and
how they adhere to
prescribed diets.
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Daily Energy Requirements
The human body
requires the nutrients in
food for three purposes.


To provide energy

To build, repair, and
maintain body tissues

To regulate body
processes
You will need to understand the relationship of food to
good health and how the body uses food.
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Metabolism
Sum of all the cellular
processes that build,
maintain, and supply
energy to living tissue.
Catabolism – complex
substances are broken
down into simpler
substances and
converted to energy.
Anabolism – substances
such as nutrients are
changed into more complex
substances and used to
build body tissue.
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Role of Calories
 The amount of energy a food produces in the body is
measured in kilocalories.
 A calorie – amount of energy needed to raise the
temperature of 1 kg of water by 10 C.
 Foods differ in number of calories
 Calories – used to measure the energy the body uses
during all activities and metabolic processes.
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Seven Basic Food Components
 Proteins


Complete
Incomplete
 Carbohydrates


Simple
Complex
 Fiber
 Lipids
 Vitamins
 Minerals
 Water
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Seven Basic Food Components (cont.)
 Proteins: Essential nutrient
for building and repairing cells
and tissues.
 When ill: Helps maintain the
body’s water balance.
 Assists with antibody
production and disease
resistance.
 Helps maintain body heat.
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Seven Basic Food Components (cont.)
 Carbohydrates:




Provide two-thirds of a
person’s daily energy needs.
Provides heat
Help metabolize fats
Reserves protein for uses
other than supplying energy
Healthy Carbohydrates
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Seven Basic Food Components (cont.)
 Fiber:




Does not supply energy or
heat to the body.
Increases and softening
the bulk of the stool,
promotes defecation.
Absorbing organic wastes
and toxins.
Decreases the rate of
carbohydrate breakdown
and absorption.
Sources of Fiber
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Seven Basic Food Components (cont.)
 Lipids, dietary fats, and fat related
substances:






Each gram of fat contains 9 calories
(twice as many as proteins and
carbohydrates).
Important components of cell
membranes, nervous tissue, and
some hormones.
Essential for growth and
metabolism.
Stores energy in the form of body
fat.
Insulates and protects organs.
Provides a feeling of fullness.
Which of these are
unsaturated fats?
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Seven Basic Food Components (cont.)
 Vitamins:

Essential for normal body growth,
maintenance, and resistance to infection.

Helps the body use other nutrients and assists
with various body processes.
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Seven Basic Food Components (cont.)
 Minerals:

Helps build and maintain body tissues
and carry on life functions.
What important mineral is
found in these foods?
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Seven Basic Food Components (cont.)
 Water:







Contributes to 65% of the body weight.
Essential to the body’s normal
functioning.
Help maintain the balance of fluids.
Lubricates the body’s moving parts.
Aids in digestion.
Flushes out wastes.
Regulates body temperature through
perspiration.
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Dietary Guidelines
 Suggestions for the types
and quantities of food
people should eat each day.
 US Dept of Agriculture and
US Dept of Health and
Human Services.
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Dietary Guidelines (cont.)
 Variety of foods
 Balance the food with
physical activity
 Eat plenty of grains,
vegetables, and fruits
 Keep food low in fat
 Moderate sugar intake
 Moderate salt and sodium
 Moderate alcoholic intake
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Food Guide Pyramid





Use the Food Guide Pyramid to explain
nutritional guidelines to patients.
Know how much of a food equals a serving.
Provides a general guideline
Does not provide exact information about
what to eat.
Nutrition varies from person to person
Click for
Pyramid
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yogurt,
Food Milk,
Guide
Pyramid
and cheese
Vegetables
Fats, oils, and
sweets
Meat, poultry,
fish, dry beans,
eggs, and nuts
Fruit
Bread, cereal, rice, and pasta
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American Cancer Society
Guidelines







Eat more high fiber foods
Eat plenty of dark green and deep yellow fruits and
vegetables.
Eat plenty of broccoli, cabbage, brussel sprouts,
kohlrabi, and cauliflower.
Be moderate in salt-cured, smoked, and nitritecured foods.
Cut down on total fat intake.
Avoid obesity.
Be moderate in use of alcohol.
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Assessing Body Fat
Skin fold test- measures thickness of fold of
skin with a caliper.
 Taken on triceps, elbow, and midway
between the shoulder.
 Optimal percentage of body fat differs
between men and women.
 Aging usually changes the ratio a bit because
of muscle tissue being replaced by fat.
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Apply Your Knowledge
What are three functions of water?
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Apply Your Knowledge -Answer
What are three functions of water?



Helps to maintain the balance of fluids
Lubricates the body’s moving parts
Aids in digestion
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Modified Diets
Adjustments in diet may involve:






Restricting certain foods
Emphasizing particular foods
Changing daily caloric intake
Changing the amount of specific nutrient
Changing the texture of foods
Altering the number of daily meals
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Specific Nutritional Needs
Patients with:
 Allergies
 Anemia
 Cancer
 Diabetes
 Hypertension
 Heart disease
Patients with:
 Lactose
sensitivity
Patients who are:
 Pregnant
 Overweight
 Children
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Specified Modified Diets
Used to treat or prevent certain conditions.
Specific modified diets include changes for:
 Texture
 Nutrient level
 Frequency
 Timing of meals
 Exclusions
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Eating Disorders
Extremely harmful eating behaviors
that lead to health problems:
Anorexia nervosa – starve
themselves
 Bulimia – binge and purge

Get help if signs appear.
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Patient Education
 Teach patients about the role that nutrition plays in
helping them to prevent specific medical conditions.
 Teach patients how to be wise consumers by reading
food package labels.
 Be able to answer questions about diets and
nutrition.
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Your Role in Patient Education
Remember the following factors when doing
education about nutrition:
 Psychological and lifestyle factors
 Patient’s age and family circumstances
 Disease and disorders
 Patient’s psychological condition
 Remind patient to eat healthfully
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Apply Your Knowledge
A young female patient arrives at the clinic
showing a 15 pound weight loss in the
last two months. Her weight is 10 pounds
under the average weight for her height.
She states she “feels great.” What
should you do?
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Apply Your Knowledge -Answer
A young female patient arrives at the clinic
showing a 15 pound weight loss in the
last two months. Her weight is 10 pounds
under the average weight for her height.
She states she “feels great.” What
should you do?
Document the weight loss and report it to the
physician. She may be suffering from anorexia
nervosa or bulimia, two types of eating
disorders that require psychotherapy.
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Summary
Medical Assistant
You will play a major role in educating patients
about special diets and helping them implement
dietary changes.
You need to know the basics of metabolism and the
role of calories in the diet.
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End of Chapter
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