Transcript Fundamentals of Nutrition

Nutrition includes all the body the processes related to food.
 Digestion
 Absorption
 Metabolism
 Circulation
 Elimination
Nutritional Status refers to the state or condition of one’s nutrition
Nutrition plays a large role in determining person’s:
 Height
 Weight
 Strength
 Skeletal and Muscular Development
 Physical Agility
 Resistance to disease
 Appetite, posture, complexion, mental ability
 Emotional and Psychological health
As beneficial are the effects of good nutrition so to are the effects of bad
poor nutrition:
 Hypertension – high blood pressure
 Atherosclerosis – narrowing of arteries
 Osteoporosis – tiny openings in bones – brittle bones
 Malnutrition – state of poor nutrition – disease, fatigue, depression,
poor posture, over/under weight, poor complexion, lifeless hair,
irritability
Nutrients are composed of chemicals found in food – they are used by
the body to perform all the body functions
Six Essential Nutrients
 Carbohydrates – provide heat and energy
 Lipids – growth & development, heat, energy, insulation, protection
 Protein – Build and repair of body tissue
 Minerals – regulate body functions and body repair
 Water – Carries nutrients and wastes throughout body, regulates body
functions
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Major source of readily available energy in the body
Commonly called starches or sugars
Considered cheaper source of energy because produced by plants
Easily Digested
Sources – Breads, cereals, noodles/pastas, crackers, potatoes, corn,
peas, beans, grain, fruits, sugar and syrups
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Commonly called Fats and Oils
Most common found in human body are called triglyceride,
phospholipids and cholesterol
Most concentrated form of energy in the body
Maintain Body Temperature – Insulation
Cushion Organs and bones
Two Classifications of Fats – Saturated & Polyunsaturated
 Saturated Fats – solid at room temperature
 Polyunsaturated Fats
- Soft or oily at room termperature
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Cholesterol is a lipid (fat) found in the body ad animal products
Common sources of cholesterol: egg yolks, fatty meats, shell fish,
butter, creams, cheese and whole milk
Transported in the body by lipoproteins – HDL & LDL
HDL – good cholesterol carries it back to liver for re-use, prevents
buildup in arteries
LDL – bad cholesterol – plaque buildup in arteries (atherosclerosis)
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Proteins are the basic components of all body cells
Essential for building and repair of body
Regulates body functions by providing heat and energy
Made up of 22 Building Blocks – Amino Acids
9 Essential Amino Acids – complete – essential to life, found in fish,
meats , milk eggs and cheese
13 Non Essential – incomplete – usually vegetable foods: cereals,
soybeans, dry beans, peas, corn and nuts
Vitamins are compounds that are essential to life.
 Important for metabolism, tissue building and regulation of body
processes
 They make things happen in body – they do not provide nutrients or
energy
 Two types – Water soluble (B complex, C, etc.) – Fat soluble (A,D,E,K)
Minerals – Inorganic (non-living) elements
 Regulate body fluids, assist in body functions, aid in building of body
tissue
 DO NOT PROVIDE ENERGY OR NUTRIENTS
Digestion is the process by which the body breaks down food into smaller
parts, changes the food chemically and moves it through the system.
Two Parts – Mechanical & Chemical
 Mechanical – food is broken down by teeth and moved through body
by peristalsis – wave like motion cause by smooth muscles
 Chemical – Food mixed with digestive juices secreted in the mouth,
stomach, small intestine and pancreases
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Juices contain enzymes that break down food so it can absorbed into blood
stream
Absorption – process where blood or capillaries pick up digested
nutrients.
 Nutrients are than carried throughout body by the blood
 Most absorption occurs in the small intestine
 Water, Salts and some vitamins are absorbed in Large Intestine
Metabolism – Process by which nutrients are used by the cells for
building tissue, provide energy and regulation body functions
 During this process nutrients are combined with Oxygen and energy
and heat are produced
Energy is needed for all work in body both voluntary (skeletal muscles)
and Involuntary (breathing, digestions, etc.)
The rate at which the body uses energy just for maintaining its own tissue
without doing any voluntary work is called BASAL MATABOLIC RATE BMR
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Food vary in the amount of energy they contain.
For example a candy bar contains more energy than an apple
When the body metabolizes nutrients to create energy heat is
released.
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The amount of heat released is the way energy content of food is measured
The heat is measured in a unit called Kilocalorie or just calorie
The number of calories in food is called its caloric value
Carbohydrates and Proteins have 4 calories/gram
Fat has 9 calories/gram
Vitamins, Minerals, Water = 0 calories
An person’s caloric requirement is the number of calories needed by the
body in a 24 hour period.
 Caloric requirements vary from person to person
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Physical activity, gain/loose weight, age, sex, size of person, climate, physical
condition
General Guideline – 1 Pound = 3,500 calories
General Guideline – Maintain weight – 15 calories/pound/day
 120 lb. person: 15 x 120 = 1800 calories/day
 Decrease 500 calories/day is 3500 calories/week = 1 lb.
 Recommended safe and efficient to loose 1 – 2 lbs./week
Good Health is everyone’s goal and good nutrition is the best way to
achieve good health
 This is accomplished by eating a balanced diet in the correct amounts.
 Choosing foods from the five major food groups within recommended
servings per day is best way to maintain good nutrition
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Foods should be from the FOOD GUIDE PYRAMID
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Regular Diet – is balanced and is generally for the ambulatory patient
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Calories may be reduced, rich foods: deserts, creamed sauces, salad dressing
fried food should be omitted.
Liquid Diets – Include clear and full liquids
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Clear Liquid Diet – Carbohydrates & water (apple juice, grapefruit juice, fat
free broths, plain gelatin, fruit ice, ginger ale, tea & black coffee
Full Liquid Diet – all clear liquids plus, strained soups, cereals, fruit and
vegetable juices, yogurt, hot cocoa, custard, ice cream, pudding & sherbet
Nutritionally inadequate and should be used for a short time
Used after surgery, patients with acute infections, vomiting or diarrhea
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Soft Diet – similar to regular diet except foods require little to no chewing
Diabetic Diet – Patients with Diabetes (body does not produce enough
hormone insulin to breakdown carbohydrates) – limit/eliminate
carbohydrates in diet
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Sugar heavy foods need to be avoided – candy, soft drinks, deserts, cookies syrup,
honey, gum, jams/jellies
Caloric Controlled Diets – include both low and high calorie diets
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Patients to loose or gain weight
Low Cholesterol Diets – restrict food high in fats/cholesterol
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Restrict saturated fats, beef, liver, pork, shellfish, egg yolk, creams, cheese, whole
milk, coconut and palm oils
Cardiovascular patients, heart disease, atherosclerosis
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Low Fat Diets – foods to be avoided: cream, whole milk, cheese, fatty
meats, rich deserts, chocolate, nuts, fried food.
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Sodium Restricted Diets – Low Salt, do not add salt to foods, limit
smoked foods, processed foods, pickles and olives
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Obese patients and patients with gall bladder disease
Patients with cardiovascular disease, hypertension, kidney disease, fluid
retention
Protein Diets – Include low and high protein
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Foods : meat, fish, mild, eggs, cheese
Patients with Kidney disease, renal failure, growth concerns
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Bland Diet – easily digested foods not to upset digestive system
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Foods to be avoided: coarse foods, fried food, highly seasoned, pastries, candy,
raw fruits & vegetables, alcohol, carbonated drinks, coffee and tea
 Patients with ulcers, colitis, and other digestive disease
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Low Residue – Eliminates or limits food that are high in bulk & fiber.
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Limit raw fruits & vegetables, whole grain breads, cereals, nuts, seeds & beans
Patients with digestive disease, rectal disease and diarrhea