unit i: nutrition and diet therapy
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Unit I: Nutrition and Diet Therapy. Allied Health II. Fundamentals of Nutrition. Nutrition: those processes that allow the body to use food for energy, maintenance of health, and growth . Nutritional status: the state of one’s nutrition - PowerPoint PPT PresentationTRANSCRIPT
Unit I: Nutrition and Diet Therapy
Allied Health II
Fundamentals of Nutrition Nutrition: those processes that
allow the body to use food for energy, maintenance of health, and growth.
Nutritional status: the state of one’s nutrition
Wellness: state of good health with optimal body function (requires good nutrition)
Fundamentals Of Nutrition Cont.
Nutrition plays a large role in determining: Height Weight Strength Skeletal and muscle development Physical ability Resistance to disease Appetite Posture Complexion Mental ability Emotional and psychological health
Fundamentals of Nutrition…
Immediate effects of good nutrition include:
* Healthy appearance* Good attitude* Proper sleep and
bowel habits* Enthusiasm* Freedom from
anxiety
Essential Nutrients Composed of chemical elements
found in food Used by the body to perform body
functions Nutrients in food replace those
used by the body Essential nutrients divided into six
groups
Carbohydrates Major source of human energy Simple carbs dissolve readily in cold water Complex carbs don’t dissolve
readily and aren’t “sweet” (oats, barley, starches)
Main sources: bread, cereals, pasta, crackers, potatoes, corn, peas, fruits, sugars and syrups
Cellulose: indigestible carbohydrates, provides bulk (bran, whole-grain cereal, fibrous fruits and veggies)
Fats Concentrated form of energy – twice as many
calories as the same amt of carbs / protein Help cushion organs and bones Aid in the absorption of fat-soluble vitamins Provide flavor to meals Main sources: butter, margarine, oils, creams,
fatty meats, cheeses, and egg yolk Classified as saturated or polyunsaturated Cholesterol- fatty substance found in body
cells and animal fats-found in egg yolk, fatty meats, shellfish, butter, cream. Cheese, whole milk, and organ meats
Everyone needs some cholesterol - Excess cholesterol is believed to contribute to arteriosclerosis
Fats… LDL – low density lipoproteins
(bad)…carries fat to cells
HDL – high density lipoproteins (good)…carries excess fat from cells to liver to be broken down
Proteins Build and repair body tissue Provide heat and energy Help produce antibodies Made up of 22 amino acids (9 are
essential – complete protein – body can’t create these…must get them from diet)
Main sources/complete proteins: meat, fish, milk, cheese, eggs
Incomplete proteins: cereal, soybeans, dry beans, peas and peanuts
Body can’t store excess protein…excreted as urea
Vitamins Organic compounds that are essential
to life Regulate body functions Repair body tissue Only a small amount required-well
balanced diet provides required vitamins
Excess or deficiency can cause poor health
Water soluble (9) or fat soluble (A,D,E,K)
Minerals Inorganic (nonliving)
elements found in all body tissue
Regulate body functions
Build and repair body tissue
They include: calcium, phosphorus, sodium, potassium, iron, iodine, fluorine and others
Water Found in all body tissues Essential for digestion Makes up most of blood plasma Helps body tissue absorb nutrients Helps move waste material
through body Average person should drink 6-8
glasses of water a day Only nutrient we sense a need
for…thirst
Utilization of Nutrients Digestion-breaks down the foods we eat 1. Mechanical or chemical
2. Peristalsis Absorption-process of taking in
nutrients by the body 1. Most absorption occurs in the small
intestine
2. Water, salts, and some vitamins in large intestine
Utilization of Nutrients Cont.
Metabolism-use of nutrients by the body
1. Basal metabolic rate (BMR) Measuring Food Energy 1. Calorie-the amount of heat produced
during metabolism
2. Most people use an average of 3,500 calories per day 3. To lose weight, a person must take in fewer calories then are burned 4. To gain weight, a person must take in
more calories then the person uses
Therapeutic Diets Regular Diet
A balanced diet usually used for the ambulatory patient.
Foods such as rich desserts, cream sauces, salad dressings, and fried foods may be decreased or omitted.
Therapeutic Diets Cont. Liquid diets
Include both clear and full liquids. Foods included on the clear diet are
mainly carbohydrates and water, including apple or grape juice, plain gelatin, ginger ale, and tea or coffee with sugar.
Foods included in the full liquid diet are strained soups, fruits and vegetable juices, ice cream, custard, pudding, and eggnog.
Therapeutic Diets Cont. Soft diet
Foods must require little chewing and be easy to digest.
Foods to avoid are meat, shellfish, spicy foods, rich desserts, fried foods, nuts, and coconut.
Therapeutic Diets Cont. Diabetic diet
Used for patients with diabetes mellitus.
The diet contains exchange list that group foods according to type, nutrients, and caloric contents.
Patients are allowed a certain number of items from each exchange list according to there individual needs.
Therapeutic Diets Cont. Low-cholesterol
diet Foods high in
saturated fat, such as beef, liver, pork, lamb, egg, yolk, cream cheese, natural cheeses, and whole milk are limited.
Therapeutic Diets Cont. Fat-restricted diets
Also called lo-fat diets. Examples to avoid include cream,
whole milk, cheeses, fats, fatty meats, rich desserts, chocolate, nuts, coconuts, nuts, fried foods, and salad dressings.
Therapeutic Diets Cont. Sodium-restricted
diet Patients should
avoid or limit adding salt to food, smoked meats or fish, processed foods, pickles, olives, sauerkraut, and some processed cheeses.
Therapeutic Diets Cont. Protein diet
Protein rich foods include meats, fish, milks, cheeses, and eggs.
Therapeutic Diets Cont. Bland diet
Consist of easily digested foods that do not irritate the digestive tract.
Foods to be avoided include coarse foods, fried foods, highly seasoned foods, pastries, candies, raw fruits and vegetables, smoked and salted meats, whole grain breads, etc.
Therapeutic Diets Cont. Low-residue diet
Eliminates or limits foods that are high in bulk and fiber.
Examples of such food include raw fruits and vegetables, whole-grain breads and cereals, nuts, seeds, beans, peas, coconut, and fried food.