Transcript Chapter 11 - Mater Academy Lakes High School

Chapter 11
Nutrition and Diets
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
11:1 Fundamentals of Nutrition
• Most people know there is a fundamental
relationship between food and good health
• Know what nutrients are needed
• Choose proper foods for optimum health
• Health care workers should practice and
promote good nutrition
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
11:1 Fundamentals of Nutrition (continued)
• Nutrition
– All body processes relating to food
• Nutritional status
– State or condition of one’s nutrition
• Wellness
– State of good health and optimal body function
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11:1 Fundamentals of Nutrition (continued)
• Good nutrition effects
– Healthy appearance
– Well-developed body
– Good attitude
– Proper sleep and bowel habits
– High energy level and enthusiasm
– Freedom from anxiety
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11:1 Fundamentals of Nutrition (continued)
• Good nutrition prevents or delays
– Hypertension
– Atherosclerosis
– Osteoporosis
– Diabetes mellitus
– Malnutrition (including obesity)
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11:2 Essential Nutrients
• Composed of chemical elements found in food
• Used to perform many body functions
• As essential nutrients are used by the body,
they are replaced by food eaten
• Nutrients are divided into six groups (refer to
Table 11-1 in Text)
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Carbohydrates
• Major source of readily usable human energy
• Commonly called starches or sugars
• Sources include breads, cereals, pastas, grains,
fruits, sugar
• Cellulose
– Indigestible form of plant carbohydrate, provides
bulk in digestive tract
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Lipids (Fats)
• Commonly called fats and oils
• Organic compounds
• Triglycerides, phospholipids, and sterols are
most common in food and human body
• May be saturated or polyunsaturated
• Cholesterol
– Sterol in body cells and animal products
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Proteins
• Basic components of all body cells
• Essential to repairing tissue, regulating body
functions, providing energy and heat
• 22 amino acids make up proteins
– 9 amino acids are complete proteins
– 13 amino acids are incomplete proteins
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Vitamins
• Organic compounds essential to life
– Metabolism, tissue building, regulation of body
processes
• Antioxidants protect the body from free
radicals
• May be water-soluble or fat-soluble
• Refer to Table 11-2 in Text
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Minerals
• Inorganic elements found in body tissues
– Regulate body fluids
– Assist body functions
– Contribute to growth
– Aid in building tissues
• Refer to Table 11-3 in Text
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Water
• Found in all body tissues
– Essential for digestion
– Makes up most of blood plasma and cell
cytoplasm
– Helps body tissues absorb nutrients
– Helps move waste through body
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11:3 Utilization of Nutrients
• Food must be broken down in the body so
that nutrients can be obtained and absorbed
into the circulatory system
• Processes include digestion, absorption, and
metabolism
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Digestion
• Digestion
– Body breaks down food, changes food chemically,
moves food through digestive system
– Mechanical
– Chemical
• Peristalsis moves food through digestive tract
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Absorption
• Process by which blood or lymph capillaries
pick up digested nutrients
• Nutrients are carried to body cells
• Most absorption occurs in small intestine
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Metabolism
• Process by which nutrients are used by cells
for tissue building, providing energy,
regulating body functions
• Basal metabolic rate (BMR)
– Rate at which body uses energy for tissue
maintenance
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11:4 Maintenance of Good Nutrition
• Good nutrition is the best way to achieve and
maintain good health
• Refer to Table 11-4 in Text for more on
nutrients in food
• MyPlate
– Personalized plan for healthy food choices
– Refer to Figure 11-3 in Text
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11:4 Maintenance of Good Nutrition
(continued)
• USDA Dietary Guidelines for Americans
– Balance calories to manage weight
– Reduce certain foods and food components
– Increase certain foods and nutrients
– Build healthy eating patterns
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
11:4 Maintenance of Good Nutrition
(continued)
• Read food labels and understand the Nutrition
Facts on the label
• Food habits may be based on cultural or
religious beliefs (refer to Table 11-5 in Text)
• Changing food habits is a slow, difficult
process
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11:5 Weight Management
• Weight in relation to height for
– Males and females
– Large- or small-boned individuals
• Body mass index (BMI) helps to determine
healthy weight range
– Refer to Figure 11-6 in Text
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Underweight and Overweight
• Underweight
– BMI less than 18.5
– More likely to have nutritional deficiencies
• Overweight and obesity
– BMI of 25 to 29.9 (overweight) or greater than 30
(obesity)
– Obesity creates higher risk for health problems
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Measuring Food Energy
• Foods vary in the amount of energy they
contain
– Calorie, or energy content of food, is measure of
heat produced during metabolism
• Caloric requirements vary with each individual
• Energy used must be replaced
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Managing Weight
• Proper weight control leads to a long
and healthy life
• Change habits over time for sustained results
• First consult a physician
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Managing Weight (continued)
• 1 pound of body fat ≅ 3,500 calories
• 1 to 2 pounds per week is the safest way to
lose or gain weight
• USDA Dietary Guidelines are recommended
for weight management
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11:6 Therapeutic Diets
• Modifications of normal diet used to improve
a specific health condition
• Normally prescribed by physician and planned
by dietitian
• May change nutrients, caloric content, and/or
texture of diet
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Regular Diet
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Balanced diet
Patient with no dietary restrictions
May have slight calorie reduction
Decreased or omitted: rich desserts, cream
sauces, salad dressings, and fried foods
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Liquid Diets
• Liquid foods at body temperature
• Clear liquids
– Carbohydrates and water
• Full
– Clear liquids plus other liquids
• Used after surgery, for digestive problems,
before X-rays of digestive tract
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Soft Diet
• Foods require little chewing and are easy to
digest
• Avoid meat, shellfish, coarse cereals, spicy
foods, rich desserts, fried foods, raw fruits and
vegetables, nuts, coconut
• Used after surgery, with infections, digestive
disorders, dysphagia, chewing problems
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Diabetic Diet
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Also called carbohydrate-controlled diet
Used for patients with diabetes mellitus
Patients frequently take insulin by injection
Calculate carbohydrates in each meal
Avoid sugar-heavy foods
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Calorie-Controlled Diets
• Low-calorie
– For patients who are overweight
– Avoid or limit high-calorie foods
• High-calorie
– For patients who are underweight, have anorexia
nervosa, hyperthyroidism, cancer
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Low-Cholesterol Diet
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Restricts foods containing cholesterol
Limits fats to less than 50 grams daily
Limit foods high in saturated fats
Used for patients with atherosclerosis and
heart disease
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Fat-Restricted Diets
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Also called low-fat diets
Limits fat intake to less than 50 grams daily
Avoid foods high in fat
Used for patients with gallbladder and liver
disease, obesity, atherosclerosis
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Sodium-Restricted Diets
• Also called low-sodium or low-salt diets
• Avoid or limit addition of salt; avoid salt-rich
foods
• Used for cardiovascular diseases, kidney
disease, fluid retention (edema)
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Protein Diets
• High-protein
– For growth-delayed children and adolescents,
pregnant or lactating women, before/after
surgery, patients with burns, fevers, infections
• Low-protein
– For certain kidney or renal diseases, allergic
conditions
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Bland Diet
• Easily digested foods that do not irritate the
digestive tract
• Used for patients with ulcers, colitis, other
digestive diseases
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Fiber Diets
• High-fiber
– At least 30 grams of fiber without seeds or nuts
daily
• Low-fiber or low-residue
– Eliminates or limits high-fiber foods
– For patients with digestive or rectal diseases such
as colitis or diarrhea
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
Other Diets
• Other diets may be ordered that restrict or
increase certain nutrients
• Check prescribed diet and ask questions if
foods seem incorrect
• Include foods a patient likes if allowed
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May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.