Transcript Chapter 29 – Nutrition and Health Promotion

Chapter 22 – Nutrition
and Health
MA 260 – Clinical Comps I
PROFESSOR DANIEL
Nutrition
 Health problems related to poor nutrition
and lifestyle factors
 Reasons for food choices
 Cultural eating patterns
 Review the vocabulary of this chapter
 Nutrition and Dietetics
 Registered Dietician (RD)
Nutrients
 Basic functions in the body
 Dietary deficiencies
 Metabolism
 Basal metabolic rate (BMR)
 Nutrient Components
 Carbohydrates
 Fiber
 The six nutrients are proteins, water,
fats, carbohydrates, minerals, and
vitamins. Proteins, carbohydrates,
and fats provide energy. Proteins
form important parts of the body's
main structural components and have
a major role in building and repair.
Carbohydrates are the body's
preferred source of energy.
 Fats(lipids), in addition to providing
the most concentrated form of
energy, play a role in the storage and
transportation of fat soluble vitamins.
Minerals and vitamins regulate body
functions.
 Carbs are one of three main nutrients in
food, the others being fats and protein.
There are three common types of carbs
in foods: Sugar, Starch and Dietary fiber.
.Only sugar and starch is digested, as
the human body lacks the digestive
enzymes to break down (metabolize)
dietary fiber in the intestinal tract.
Cholesterol
 Benefits of Omega-3 Fatty Acids
 Trans Fat
 Foods high in saturated fat
 Triglyceride
 Recommendations for fat consumption
 Omega 3 fatty acids are poly-
unsaturated fatty acids. Studies show
that a diet rich in omega 3 fatty acids
may help lower triglycerides and
increase HDL cholesterol (the good
cholesterol).
 Omega 3 fatty acids may also act as an
anticoagulant to prevent blood from
clotting. Several other studies also
suggest that these fatty acids may help
lower . High blood pressure.
 All fish contain omega 3 fatty acids, but
they are more concentrated in fatty fish
such as mackerel, salmon, sardines and
herring. The American Heart Association
recommends eating fish at least 2 times
a week. Many commercial food products,
such as bread and baked goods, yogurt
and infant formula are now fortified with
omega 3 fatty acids.
 Other sources of omega 3s include:
Green leafy vegetables
 Soy and tofu
 Nuts and seeds like almonds, walnuts,
pine nuts, and flax seed
 Cooking oils such as flax seed oil,
canola oil, and soybean oil (for more
information, Some eggs, such as
omega-3 enhanced eggs

 Cod liver oil is not a good source of
omega 3 acids. It may cause toxicity in
excess amount due to its high levels of
Vitamin A and Vitamin D.
 Men are best to avoid flax oil pills until
more is known about flax's potential link
with prostate cancer.
 Triglycerides are the chemical form in
which most fat exists in food as well as
in the body. They're also present in
blood plasma and, in association with
cholesterol, form the plasma lipids.
 Triglycerides in plasma are derived from fats
eaten in foods or made in the body from other
energy sources like carbohydrates. Calories
ingested in a meal and not used immediately by
tissues are converted to triglycerides and
transported to fat cells to be stored. Hormones
regulate the release of triglycerides from fat
tissue so they meet the body's needs for energy
between meals.
 Excess triglycerides in plasma is called
hypertriglyceridemia. It's linked to the
occurrence of coronary artery disease in some
people. Elevated triglycerides may be a
consequence of other disease, such as
untreated diabetes mellitus. Like cholesterol,
increases in triglyceride levels can be detected
by plasma measurements. These
measurements should be made after an
overnight food and alcohol fast.
 The National Cholesterol Education
Program guidelines for triglycerides
are:
 Normal
 Less than 150 mg/dL
 Borderline-high
 150 to 199 mg/dL
 High
 200 to 499 mg/dL
 Very high
 500 mg/dL or higher
 These are based on fasting plasma
triglyceride levels.
Protein and Vitamins
 Functions of protein
 Protein food sources
 Functions of vitamins
 Minerals (Electrolytes)
 DASH diet
Functions of Water
 Body is approximately 80% water
 Plays a key role in the maintenance of
body temperature
 Acts as a solvent for biochemical
reactions
 Acts as a transport
 Acts as a lubricant for joints and mucous
membranes
Food Guide Pyramid and
Nutritional Status Assessment
 Review pyramid
 Body fat measurement
 Body mass index (BMI)
 Highlights of USDA Dietary
Recommendations
 Your Body Mass Index (BMI) is a
calculation based on your height and
weight that you can use to determine if
you are underweight, at a healthy
weight, overweight or obese. It's easy to
do and quite accurate unless you are
very muscular or if you are very obese.
 What Does My BMI Mean?
 Your BMI indicates your weight status:
Below 18.5 Underweight
18.5 – 24.9 Normal
25.0 – 29.9 Overweight
30.0 and Above Obese
 A BMI of 25 or above is a risk factor for
overweight and obesity related diseases
such as cardiovascular disease,
osteoarthritis, some types of cancer and
type II diabetes.
 A low BMI -- under 18 -- increases your
risk for osteoporosis or may be a sign of
a health problem. If you have a BMI of
above 27 or below 18, you should see
your doctor to have any additional risk
factors assessed and for guidance on
how to lose (or gain) weight.
Modified Diets
 Liquid Diet
 Soft or Light Diet
 Mechanical Soft Diet
 Bland Diet
 Elimination Diet
 High or Low-Fiber Diet
 Diabetic Diet
 Heart-Healthy Diet
Reading Food Labels
 How to use label information
 Ingredient label
 Regulated nutritional claims for food
labels
 Organic Foods Production Act
Foodborne Diseases
 Bacteria, viruses, and parasites
 Diagnosis
 Treatment
 Telephone triage
 Signs and symptoms
 Signs of dehydration
Eating Disorders
 Anorexia Nervosa
 Bulimia
 Obesity
 Food addiction
 Bariatric surgery
 Medications for Obesity
Health Promotion
 Exercise
 Benefits of Exercise
 Stress Management
 Stress-Related Health Problems
 Stress Management Strategies
 Health Screenings
 Patient Education
QUESTIONS
?