Chapter 11 Nutrition and Diets

11:1 Fundamentals of Nutrition Most people know there is a fundamental relationship between food and good health Know what nutrients are needed Choose proper foods for optimum health Health care workers should practice and promote good nutrition

11:1 Fundamentals of Nutrition All body processes relating to food Nutritional status State or condition of one’s nutrition Wellness State of good health and optimal body function

11:1 Fundamentals of Nutrition Good nutrition effects Healthy appearance Well-developed body Good attitude Proper sleep and bowel habits High energy level and enthusiasm Freedom from anxiety

11:1 Fundamentals of Nutrition Good nutrition prevents or delays Hypertension Atherosclerosis Osteoporosis Diabetes mellitus Malnutrition (including obesity)

11:2 Essential Nutrients Composed of chemical elements found in food Used to perform many body functions As essential nutrients are used by the body, they are replaced by food eaten Nutrients are divided into six groups (refer to Table 11-1 in text) Changed text to lowercase

Carbohydrates Major source of readily usable human energy Commonly called starches or sugars Sources include breads, cereals, pastas, grains, fruits, sugar Cellulose Indigestible form of plant carbohydrate, provides bulk in digestive tract

Lipids (Fats) Commonly called fats and oils Organic compounds Triglycerides, phospholipids, and sterols are most common in food and human body May be saturated or polyunsaturated Cholesterol Sterol in body cells and animal products

Proteins Basic components of all body cells Essential to repairing tissue, regulating body functions, providing energy and heat 22 amino acids make up proteins 9 amino acids are complete proteins 13 amino acids are incomplete proteins

Vitamins Organic compounds essential to life Metabolism, tissue building, regulation of body processes Antioxidants protect the body from free radicals May be water-soluble or fat-soluble Refer to Table 11-2 in text

Minerals Inorganic elements found in body tissues Regulate body fluids Assist body functions Contribute to growth Aid in building tissues Refer to Table 11-3 in text

Water Found in all body tissues Essential for digestion Makes up most of blood plasma and cell cytoplasm Helps body tissues absorb nutrients Helps move waste through body

11:3 Utilization of Nutrients Food must be broken down in the body so that nutrients can be obtained and absorbed into the circulatory system Processes include digestion, absorption, and metabolism

Digestion Digestion Peristalsis moves food through digestive tract Body breaks down food, changes food chemically, moves food through digestive system Mechanical Chemical Peristalsis moves food through digestive tract

Absorption Process by which blood or lymph capillaries pick up digested nutrients Nutrients are carried to body cells Most absorption occurs in small intestine

Metabolism Process by which nutrients are used by cells for tissue building, providing energy, regulating body functions Basal metabolic rate (BMR) Rate at which body uses energy for tissue maintenance

11:4 Maintenance of Good Nutrition Good nutrition is the best way to achieve and maintain good health Refer to Table 11-4 in text for more on nutrients in food MyPlate Personalized plan for healthy food choices Refer to Figure 11-3 in text

11:4 Maintenance of Good Nutrition USDA Dietary Guidelines for Americans Balance calories to manage weight Reduce certain foods and food components Increase certain foods and nutrients Build healthy eating patterns

11:4 Maintenance of Good Nutrition Read food labels and understand the Nutrition Facts on the label Food habits may be based on cultural or religious beliefs (refer to Table 11-5 in text) Changing food habits is a slow, difficult process

11:5 Weight Management Weight in relation to height for Males and females Large- or small-boned individuals Body mass index (BMI) helps to determine healthy weight range Refer to Figure 11-6 in text

Underweight and Overweight BMI less than 18.5 More likely to have nutritional deficiencies Related to eating disorders

Underweight and Overweight Overweight and obesity BMI of 25 to 29.9 (overweight) or greater than 30 (obesity) Obesity creates higher risk for health problems

Measuring Food Energy Foods vary in the amount of energy they contain Calorie, or energy content of food, is measure of heat produced during metabolism Caloric requirements vary with each individual Energy used must be replaced

Managing Weight Proper weight control leads to a long and healthy life Change habits over time for sustained results First consult a physician

Managing Weight 1 pound of body fat ≅ 3,500 calories 1 to 2 pounds per week is the safest way to lose or gain weight USDA Dietary Guidelines are recommended for weight management

11:6 Therapeutic Diets Modifications of normal diet used to improve a specific health condition Normally prescribed by physician and planned by dietitian May change nutrients, caloric content, and/or texture of diet

Regular Diet Balanced diet Patient with no dietary restrictions May have slight calorie reduction Decreased or omitted: rich desserts, cream sauces, salad dressings, and fried foods

Liquid Diets Liquid foods at body temperature Clear liquids Full Carbohydrates and water Full Clear liquids plus other liquids Used after surgery, for digestive problems, before X-rays of digestive tract

Soft Diet Foods require little chewing and are easy to digest Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and vegetables, nuts, coconut Used after surgery, with infections, digestive disorders, dysphagia, chewing problems

Diabetic Diet Also called carbohydrate-controlled diet Used for patients with diabetes mellitus Patients frequently take insulin by injection Calculate carbohydrates in each meal Avoid sugar-heavy foods

Calorie-Controlled Diets Low-calorie For patients who are overweight Avoid or limit high-calorie foods High-calorie For patients who are underweight, have anorexia nervosa, hyperthyroidism, cancer

Low-Cholesterol Diet Restricts foods containing cholesterol Limits fats to less than 50 grams daily Limit foods high in saturated fats Used for patients with atherosclerosis and heart disease

Fat-Restricted Diets Also called low-fat diets Limits fat intake to less than 50 grams daily Avoid foods high in fat Used for patients with gallbladder and liver disease, obesity, atherosclerosis

Sodium-Restricted Diets Also called low-sodium or low-salt diets Avoid or limit addition of salt; avoid salt-rich foods Used for cardiovascular diseases, kidney disease, fluid retention (edema)

Protein Diets High-protein Low-protein For growth-delayed children and adolescents, pregnant or lactating women, before/after surgery, patients with burns, fevers, infections Low-protein For certain kidney or renal diseases, allergic conditions

Bland Diet Easily digested foods that do not irritate the digestive tract Used for patients with ulcers, colitis, other digestive diseases

Fiber Diets High-fiber Low-fiber or low-residue At least 30 grams of fiber without seeds or nuts daily Low-fiber or low-residue Eliminates or limits high-fiber foods For patients with digestive or rectal diseases such as colitis or diarrhea

Other Diets Other diets may be ordered that restrict or increase certain nutrients Check prescribed diet and ask questions if foods seem incorrect Include foods a patient likes if allowed