Transcript Unit 1: Nutrition and Diet Therapy

Unit I: Nutrition and Diet
Therapy
Specific Objectives
• 2H09.01: Analyze patient/client
nutritional measures
• 2H09.02: Evaluate therapeutic diets
Unit I-Master Outline
2H09 Analyze client nutrition and diet therapy.
2H09.01~Analyze patient/client nutritional measures.
A. Fundamentals of nutrition.
1. Good nutrition.
2. Nutrition-preventable conditions.
B. Utilization of nutrients.
1. Digestion
2. Absorption.
3. Metabolism.
4. Measuring food energy.
C. Food habits.
Unit I-Master Outline
2H09.02 Evaluate Therapeutic Diets.
A. Regular.
B. Liquid.
C. Soft.
D. Diabetic.
E. Low calorie.
F. High calorie.
G. Low-cholesterol.
H. Fat-restricted.
I. Sodium-restricted.
J. Protein.
K. Bland.
L. Low-residue.
Unit I- Nutrition and Diet Therapy
Terminology List
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Absorption
Amino acids
Anorexia
Arteriosclerosis
Bland diet
Calorie
Carbohydrates
Cellulose
Cholesterol
Diabetic diet
Digestion
Essential nutrients
Fat-restricted diets
Fats
Hypertension
Liquid diets
Lipids
Low-cholesterol
diets
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Low-residue diets
Malnutrition
Metabolism
Minerals
Nutrients
Nutrition
Nutritional status
Obesity
Osteoporosis
Protein diets
Protein
Regular diet
Sodium-restricted diet
Soft diet
Therapeutic diet
Vitamins
Wellness
Why should you eat a well
balanced diet every day?
To replace nutrients
used daily by the body.
Fundamentals of Nutrition
• Nutrition= digestion,
metabolism, circulation,
and elimination
• Nutritional status refers
to the state of ones
nutrition.
• Wellness= State of good
health with optimal body
function (requires good
nutrition)
Nutrition pleats a large role in
determining:
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Height
Weight
Strength
Skeletal & Muscle
Development
• Physical Ability
• Resistance to Disease
Nutrition plays a large role in
determining:
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Appetite
Posture
Complexion
Mental Ability
Emotional and
Psychological Health
Immediate effects of good
nutrition
Include:
• Healthy Appearance
• Good Attitude
• Proper sleep and
bowel habits
• High energy level
• Enthusiasm
• Freedom from anxiety
Good Nutrition may
delay or prevent the
following:
Hypertension
Atherosclerosis
Osteoporosis
Malnutrition
Obesity
Essential Nutrients
• Composed of chemical
elements found in food.
• Used by the body to
perform body functions.
• Nutrients in foods
replace those used by
the body.
6 Groups of Essential Nutrients
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Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
Carbohydrates
• Major source of
human energy
• Starches or sugars
• Easily digested,
grow well in most
climates, keep well
without refrigeration.
Carbohydrates
• Main sources: bread,
cereals, pasta, crackers,
potatoes, corn, peas, fruits,
sugars and syrups
• Cellulose: It provides bulk
in the digestive tract and
causes regular bowel
indigestible carbs, provides
bulk (bran, whole-grain
cereal, fibrous fruits &
veggies)
Fats
• Lipids
• Concentrated form of
energy
• Help maintain body
temperature by
providing insulation
• Help cushion organs
and bones
Fats
• Aid in the absorption of fatsoluble vitamins
• Provide flavor to meals
• Main Sources: butter,
margarine, oils,
creams, fatty meats,
cheeses, and egg
yolks
• Classified as saturated
or polyunsaturated.
Fats
• Cholesterol- Fatty
substance found in body
cells and animal fatsfound in egg yolk, fatty
meats, shellfish, butter,
cream, cheese, whole
milk, & organ meats.
*Excess cholesterol is
believed to
contribute to
atherosclerosis.
Proteins
• Build and repair body
tissue
• Provide heat and energy
• Help produce antibodies
• Made up of 22 amino
acids (9 essentials)
• Main sources/complete
proteins: meat, fish milk,
cheese, eggs/
• Incomplete proteins:
Cereal, soybeans. Dry
beans, peas, and
peanuts
Vitamins
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Organic compounds that
are essential in life.
Regulate body functions.
Repair body tissues.
Only a small amount
required-well balanced
diet provides required
vitamins.
Excess or deficiency can
cause poor health.
Water soluble or fat
soluble.
Someone who eats a fat
free diet could become
deficient in : Fat-soluble
vitamins.
Minerals
• Inorganic (nonliving)
elements found in all
body tissues.
• Regulate body functions.
• Build and repair body
tissues.
• They include: calcium,
phorphorus, Sodium,
potassium, iron, Flourine
and others.
Water
• Found in all body tissues
• Essential for digestion.
• Makes up most of blood
plasma
• Helps body tissues absorb
nutrients.
• Helps move waste material
through body.
• Average person should
drink 6-8 glasses of water a
day.
• Nutrient that helps the body
tissues absorb other
nutrients.
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Utilization of
Nutrients
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Digestion- breaks
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Absorption- process
down the foods we eat
1. Mechanical or
Chemical
2. Peristalis
of taking in nutrients by
the body.
1. Most absorption occurs
in the small intestine.
2. Water, salts, and some
vitamins in large
intestine.
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Utilization of Nutrients
Metabolism- use of nutrients by
the body.
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Basal metabolic rate (BMR)
Measuring Food Energy
2. Calorie- the amount of heat
produced during metabolism.
Most people use an average of
3,500 calories per day.
To lose weight, a person must
take in fewer calories then are
burned.
To gain weight, a person must
take in more calories than the
body uses.
Therapeutic Diets
• Regular Diet
A balanced diet usually
used for the ambulatory
patient.
Foods such as rich
desserts, cream sauces,
salad dressings, and fried
foods may be decreased
or omitted.
Liquid Diet
– Include both clear and full
liquids.
– Foods included on the clear
diet are mainly carbohydrates
and water, including apple or
grape juice, plain gelatin,
ginger ale, and tea or coffee
with sugar. The day after
surgery most patients are on
a clear liquid diet.
– Foods included in the full
liquid diet are strained soups,
fruits and vegetable juices,
ice cream, custard, pudding,
and eggnog.
Soft diet
– Foods must require little
chewing and be easy to
digest.
– Foods to avoid are
meat, shellfish, spicy
foods, rich desserts,
fried foods, nuts, and
coconut.
Diabetic Diet
Used for patients with
diabetes mellitus.
The diet contains
exchange list that group
foods according to type,
nutrients, and caloric
contents.
Patients are allowed a
certain number of items
from each exchange list
according to there
individual needs.
Chicken Broth
LowCholesterol
Diet
– Foods high in saturated
fat, such as beef, liver,
pork, lamb, egg, yolk,
cream cheese, natural
cheeses, and whole milk
are limited.
Fat-Restricted
Diet
– Also called lo-fat diets.
– Examples to avoid
include cream, whole
milk, cheeses, fats,
fatty meats, rich
desserts, chocolate,
nuts, coconuts, nuts,
fried foods, and salad
dressings.
SodiumRestricted Diet
Patients that are retaining
fluid should be on this
diet. Patients should avoid
or limit adding salt to food,
smoked meats or fish,
processed foods, pickles,
olives, sauerkraut, and
some processed cheeses.
Protein Diet
– Protein rich foods
include meats, fish,
milks, cheeses, and
eggs. An anemic patient
would be on this diet. A
healing surgical incision
would need this diet.
Bland Diet
Esophageal reflux disorder
would be one reason for
this diet. Consist of easily
digested foods that do not
irritate the digestive tract.
Foods to be avoided include
coarse foods, fried foods,
highly seasoned foods,
pastries, candies, raw fruits
and vegetables, smoked
and salted meats, whole
grain breads, etc.
Low-Residue Diet
– Eliminates or limits
foods that are high in
bulk & fiber.
– Examples of such
food include raw
fruits & vegetables,
whole-grain breads
and cereals, nuts,
seeds, beans, peas,
coconut, and fried
food.
High-Calorie Diet
A diet that provides
1000 or more calories a
day beyond what is
ordinarily recommended.
Hyperthyroidism