Transcript Unit 10 - Nutrition and Diets

Unit 10 Nutrition and Diets
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
 Many are not able to choose proper foods
for optimum health
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Fundamentals of
Nutrition (continued)
 Nutrition: all body processes relating
to food
 Nutritional status: state or condition of
one’s nutrition
 Role of nutrition in physical, mental,
emotional, and psychological affects
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Effects of Good Nutrition
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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
– Atherosclerosis
– Osteoporosis
– Malnutrition
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10:2 Essential Nutrients
 Chemical elements that are found in food
 Used by the body to perform many
different body functions
 See Tables 10-2 and 10-3 in text
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Essential Nutrients
(continued)
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Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins
Minerals
Water
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10:3 Utilization of Nutrients
 Digestion
– Mechanical
– Chemical
 Absorption
 Metabolism
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Utilization of Nutrients
(continued)
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Measuring food energy
Individual’s caloric requirements
General guidelines for weight maintenance
General guidelines for weight loss
General guidelines for weight gain
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10:4 Maintenance of
Good Nutrition
 Good nutrition is the best way of achieving
and maintaining good health
 Balanced diet
(see Figures 10-2 and 10-3 in text)
 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
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Variety of foods
Maintain healthy weight
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
 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 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
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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 Diet
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Clear and full liquids
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
 Avoid meat, shellfish, coarse cereals,
spicy foods, rich desserts, fried foods,
raw vegetables and fruits, and 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
 Exchange lists are used to choose foods
 Avoid 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,
hyperthyroidism, or cancer
– Extra protein and carbohydrates
– Avoid high-bulk foods
– Avoid high-fat foods
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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 Diet
 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 Diet
 Also called low-sodium or low-salt diets
 Used for cardiovascular diseases
 Avoid or limit addition of salt; avoid
salt-rich foods
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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
 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
 Used 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
 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
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