Unit 19 Nutrition and Diets Page 409

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.2 :Label your foldable…  Pg 1 –Nutrition –Nutirional status –Role of Pg 2 –Effects Pg 3-8  Water  Carbohydrates  Lipids (fats and oils)  Proteins  Vitamins Minerals  Fiber

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.3 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.4 Fundamentals of Nutrition (continued) Start your foldable  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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.5 Effects of Good Nutrition  Healthy appearance  Good attitude  Proper sleep and bowel habits  High energy level  Enthusiasm and freedom from anxiety

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.6 Effects of Poor Nutrition (continued)  Diseases or conditions prevented or delayed through good nutrition –Hypertension –Atherosclerosis –Osteoporosis –Malnutrition

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.7 Hypertension  High Blood Pressure, may be caused by an excess amount of fat or salt in the diet. Can lead to diseases of the heart, blood vessels, and kidneys

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.8 Atherosclerosis  Condition in which arteries are narrowed by the accumulation of fatty substances on their inner surfaces: thought to be caused by a diet high in saturated fats and cholesterol, can lead to heart attack or stroke.

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.9 Osteoporosis  Condition in which bones become porous and break easily, one cause in long-term deficiencies of calcium, magnesium, and Vitamin D.

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.10 10:2 Essential Nutrients  Chemical elements that are found in food  Used by the body to perform many different body functions  See Tables in text and pages

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.11 Essential Nutrients (continued)  Water  Carbohydrates  Lipids (fats and oils)  Proteins  Vitamins  Minerals

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.12 Water  Carries nutrients and wastes to and from body cells; regulates body functions.  Found in all body tissues. Essential for digestion.  Although water is found in almost all foods, the average person should still drink six to eight glasses of water each day.   55-65% body weight   Body loses water through  evaporation, excretion, and respiration  The only nutrient we sense a need for – thirst  Cont…..

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.13 5 essential functions…  See page 409  Solvent  Transport medium  Lubricant  Temp control  cushion

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.14 Bell…  Work pages copied on last page of packet  C  Water weight = water percentage  Body weight100

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.15 Bell  List the 5 essential functions of water

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.16 Carbohydrates  Provide heat and energy; supply fiber for good digestion and elimination.  Example: Breads, Cereals, Rice and Pasta  6-11 servings per day.  _____% of daily calorie intake? (pg )  Excess carbohydrates converted to fat  Monosaccharide = simple sugar = glucose   Disaccharides = double sugar   Polysaccharides = complex sugar  CALORIE – unit that measures the amount of energy contained within the chemical bonds of different foods   Empty calories – found in foods like candy, cake, cookies that have not nutritional value   Complex carbohydrates containing starch and cellulose are healthier – they supply ROUGHAGE – the indigestible part of food

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.17 Bell  Workbook p248 A  And B 1 (this is copied for you =last pg of pkt!)

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.18 Lipids (Fats)  Provide fatty acids needed for growth and development: provide heat and energy.  Source of energy – twice as many calories as the same amount of carbohydrate or protein  Stored fat provides energy during emergencies  carry fat-soluble vitamins (A, D, E, and K) to body cells.  Fats in meats, eggs, whole milk, butter, cheeses  2-3 servings per day

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.19 CHOLESTEROL  Fat in animal products like meat, cheese, eggs  Excess cholesterol in the body will start to build up inside the artery walls causing atherosclerosis  Recommended blood level under 200 mg/dl  HDL – High Density Lipoprotein – “good”, removes excess cholesterol from cells and carries it back to liver to be broken down/eliminated  LDL – Low Density Lipoprotein – carry fat to cells

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.20 Proteins  Build and repair body tissue, provide heat and energy, help produce antibodies  Examples: Meats, Fish, dry beans, peas corn.  2-3 servings per day

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.21 Bell  (Back of pkt)  Answer B 2

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.22 Vitamins   VITAMIN – biologically active organic compound  Function as coenzyme for normal health and growth, some behave like hormones  A, D, E, K – fat soluble vitamins – can be stored by the body   B vitamins, pantothenic acid, folic acid, biotin and Vitamin C – water soluble – can’t be stored, excess excreted by body  Examples: Vitamins: Page 414 in book

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Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.24 Vitamins A Vision Night Blindnes s Yellow and Orange Veggies D Teeth and Bones Dairy Products E Antioxidant Wheat germ; whole grain; nuts K Clotting Liver; organ meats C Prevents scurvy Collagen formation Citrus fruits

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.25 Bell…..  Workbook page E

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.26 MINERALS   MINERAL – from inorganic compounds in food, many necessary for human growth and maintenance   Most important are: sodium, potassium, calcium, iron  Regulate body functions; build and repair body tissue.  Examples: Minerals: Page 413 in book

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.27 FIBER   Found in plant foods like whole-grain breads, cereals, beans and peas, other vegetables and fruit   Eating a variety of plant food important for proper bowel function, may lower the risk of heart disease and some cancers

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Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.29 Nutrition Labeling  FDA requires nutrition labeling for most foods  Includes information on calories, nutrient contents  Quantitative amt per serving except vitamins and minerals   Includes recommended daily allowances of nutrients 

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.30 Bell  3)…List three most important ideas about The Food Pyramid  2) Write two questions generated by this information  1) Record one Implication for a health care provider  Text 415: Dietary Guides for Americans

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Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.32

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.33 Bell pg 415 in text  3…List three most important ideas about Effects of aging on Nutrition  2) Write two questions generated by this information  1) Record one Implication for a health care provider

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.34 10:3 Utilization of Nutrients  Digestion: Process by which the body breaks down food into smaller parts. –Mechanical –Chemical  Absorption: After food is digested, absorption occurs. Blood or lymph pick up nutrients and carry to cells.  Metabolism: After absorption occurs nutrients are used by the cells for tissue building, energy and body functions

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.35 BELL  using NC Health Careers book explore and write up  1) Dietitian  2) Dietetic Technician  3) Public Health Nutritionist  : Nutritionist.htm‎ (40 KB‎) : Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎)

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.36 Utilization of Nutrients (continued)  Measuring food energy  Individual’s caloric requirements  General guidelines for weight maintenance  General guidelines for weight loss  General guidelines for weight gain

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.37 10:4 Maintenance of Good Nutrition  Good nutrition is the best way of achieving and maintaining good health  Balanced diet (see Figure 19-1in 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.38 Guidelines for Good Eating Habits  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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.39 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.40  1/sunday/main shtml?tag=cbsnew sTwoColUpperPromoArea

Inside the Pyramid d/index.html g/kids/nutrition-pyramid.asp

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.42 FOOD GUIDE PYRAMID  ml  WE will use this website to create your pyramid

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Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.44 Bell  Complete d (thru 10) back of packet

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.45 Bell  Answer questions on last page of pkt.b,c,d

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.46 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.47 Bell….  Text page 423 (old)397 Apply Theory practice to 1 only

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.48 Regular or Standard Diet  Balanced diet  Usually used for ambulatory patients  May have slight calorie reduction  Decreased or omitted: rich desserts, cream sauces, salad dressings, and fried foods

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.49 Liquid Diet  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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.50 Low-Cholesterol Diet  Restricts foods containing cholesterol  Used for patients with atherosclerosis and heart disease  Limit foods high in saturated fats

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.51 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.52 Protein  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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.53 Bland Diet  Easily digested foods that do not irritate the digestive tract  Used for patients with ulcers, colitis, and other digestive diseases

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.54 Soft  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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.55 Diabetic  Used for patients with diabetes mellitus who often take insulin  Exchange lists are used to choose foods on exchange lists  Avoid sugar-heavy foods

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.56 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.57 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.58 Low-Residue Diet  Eliminate or limit foods high in bulk and fiber  For patients with digestive or rectal diseases such as colitis or diarrhea

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.59 Diet Therapy Regular Diet  Balanced diet – no restrictions Liquid Diet  Clear or full liquids  Used after surgery or heart attack  For patients with digestive problems or before x- rays of digestive tract. Low-Cholesterol  For patients with atherosclerosis and heart disease  Restrict foods high in saturated fat such as beef, liver, pork, lamb, egg yolk, cream cheese, shellfish and whole milk Sodium- restricted  Reduced salt intake for patients with cardiovascular disease, kidney disease and edema  No added salt and avoid smoked or processed foods, pickles, olives and some processed cheese. Bland Diet  Easily digested foods that don’t irritate digestive tract  Avoid fried foods, spices, raw fruits and vegs, coffee or tea, alcoholic and carbonated beverages  For patients with ulcers or GI disease

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.60 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.61 Healthy Diet  See f on outline

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.62 Design a menu  Refer to Red DHO text books  Pages  Create a menu for one day for the diet you have been assigned

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.63 Assignment  using NC Health Careers book explore and write up ONE  1) Dietitian  2) Dietetic Technician  3) Public Health Nutritionist  : Nutritionist.htm‎ (40 KB‎) : Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎)

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.64 Eating Disorders  OBESITY   Most common nutritional disease   Weighs 15% more than optimal body weight for gender, height, and bone structure   Obesity affects physical and mental health   Causes – taking in more calories than are burned  page 410

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.65 ANOREXIA NERVOSA  Serious mental disorder, mostly in teenage females  Criteria for diagnosis: 1. Intense fear of becoming obese that does not go away with weight loss 2. Distorted body image (feels fat even when emaciated) 3. Weight loss of at least 25% of original body weight 4. Refusal to maintain minimal normal weight 5. No known physical illness 6. Amenorrhea BULIMIA  Episodic binge eating followed by PURGING (vomiting and laxative abuse)  Usually women, older than teens ANOREXIA – loss of appetite

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.66 Malnutrition  The state of poor nutrition, may be caused by poor diet or illness. Symptoms include fatigue, depression, poor posture, being overweight or underweight, poor complexion, lifeless hair, and irritability.

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.67 Malnutrition Cont.  Malnutrition is most likely to affect individuals living in extreme poverty, patients undergoing treatment for cancer, infants, young children, adolescents and the elderly. Obesity is also a form of malnutrition, caused by excess food consumption

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.68 Deficiency Diseases  Fluoride -if not in diet leads to tooth decay  Iodine deficiency leads to goiter  Iron poor diet can lead to Anemia

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.69 Bell  Answer question number 2 on 253 in workbook.