Transcript Chapter 11

Chapter 11
Nutrition and Diets
© 2009 Delmar, Cengage Learning
11:1 Fundamentals of Nutrition
• Most people know there is a fundamental
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
(continues)
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Effects of Good Nutrition
(continued)
• Diseases or conditions prevented or delayed
through good nutrition
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Hypertension
Atherosclerosis
Osteoporosis
Malnutrition
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11:2 Essential Nutrients
• Chemical elements are found in food
• Used by the body to perform many different
body functions
• Nutrients are divided into six groups
(continues)
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Essential Nutrients
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Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins
Minerals
Water
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11:3 Utilization of Nutrients
• Digestion
– Mechanical
– Chemical
• Absorption
• Metabolism
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11:4 Maintenance of Good Nutrition
• Good nutrition is the best way of achieving
and maintaining good health
• Balanced diet/My Pyramid (See Figure
11-3 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
• Variety of foods (See Table 11-4 in text)
• Find a balance between food and all
physical activity
• Limit fats, saturated fat, and cholesterol
• Nutritionally rich foods
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Guidelines for Good Eating Habits
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Don’t sugarcoat it
Reduce salt
Choose foods high in potassium
Check food labels and calculate
Remember that alcohol can be harmful
to your health
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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 takes place over time
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11:5 Weight Management
• Weight in relation to height for
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Males
Females
Large-boned individuals
Small-boned individuals
• Body mass index (BMI) helps to determine
healthy weight range
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© 2009 Delmar, Cengage Learning
Weight Management
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• Underweight individuals are more likely
to have nutritional deficiencies
• Causes and treatment
• Overweight and obesity
• Causes and treatment
• Uncontrolled obesity puts a person at higher
risk for health problems
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Weight Management
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• Measuring food energy
• Caloric requirements vary with each
individual and the amount of physical
energy expended
• Energy use needs replacement
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Weight Management
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• Proper weight control leads to a long
and healthy life
• Gradual weight loss over time
• Change in habits
• Exercise
• First consult with your doctor
(continues)
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Weight Management
(continued)
• Guidelines for weight loss
• Guidelines for weight gain
• One to two pounds per week is the safest
way to lose or gain weight
• Dietary guidelines by the USDA are
recommended for weight management
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11:6 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 Diets
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Clear and full liquids
Liquid foods at body temperature
Clear: carbohydrates and water
Full: clear liquids plus other liquids
Uses such as the following: surgery, 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 are easy
to digest
• Avoid meat, shellfish, coarse cereals, spicy
foods, rich desserts, fried foods, raw
vegetables, fruits, and nuts
• Uses: after surgery, patients with infections,
digestive disorders, and chewing problems
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Diabetic Diet
• Used for patients with diabetes mellitus who
often take insulin
• Exchange lists are used to choose foods on
exchange lists
• Avoid sugar-heavy foods
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Calorie-Controlled Diets
• 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
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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 Diets
• 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 Diets
• Otherwise known as low-sodium or
low-salt diets
• Used for cardiovascular diseases,
kidney disease, and fluid retention
• Avoid or limit addition of salt; avoid
salt-rich foods
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Protein Diets
• Protein-rich foods such as meats, fish, milk,
cheese, and eggs
• High-protein for children and adolescents for
additional growth, pregnant or lactating
women, surgery, burns, fevers, infections
• Low-protein for certain kidney or renal
diseases and 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
• 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
• Include patient’s likes if allowed
• If patient refuses foods on diet, this will not
contribute to good nutrition
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