Unit N- Nutrition Allied Health I

Nutrition Nutrients are: water minerals carbohydrates vitamins lipids fiber proteins

Water Essential nutrient 55-65% body weight Body loses water through evaporation, excretion, and respiration. Water is the only nutrient we sense a need for – thirst.

Carbohydrates Monosaccharide= simple sugar= glucose Disaccharides= double sugar Polysaccharides= complex sugar Main source of energy for the body. Excess carbohydrates converted to fat. 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 no nutritional value. Complex carbohydrates containing starch and cellulose are healthier- they supply ROUGHAGE- the indigestible part of food.

Lipids Source of energy- twice as many calories as the same amount of carbohydrates or protein. Stored fat provides energy during emergencies. Body fat cushions internal organs. Body fat insulates against the cold. Fats carry fat-soluble vitamins.

Cholesterol Fat in animal products like meat, cheese, eggs Excess cholesterol in the body will start to build up inside the artery walls causing arteriosclerosis. Recommended blood level under 200 mg/dl HDL- High Density Lipoprotein- “good cholesterol”- removes excess cholesterol from cells and carries it back to liver to be broken down/eliminated. LDL- Low Density Lipoprotein- carry fat to cells – “bad cholesterol”

Proteins Many Function: Enzymes Source of energy 3. Muscles, hormones, clotting, antibodies all depend on proteins Amino Acids - building blocks of protein Proteins that contain all amino acids are Complete Proteins - milk, eggs, meat

Proteins… Proteins that do not contain all amino acids are incomplete proteins- vegetables, beans, wheat Cant store excess amino acids- excreted as urea Adults in US eat too much protein - puts extra burden on liver and kidney which must eliminate urea from body

Commercial

Minerals and Trace Elements Mineral- from inorganic compounds in food, many necessary for human growth and maintenance Most important are: sodium, potassium, calcium (help form teeth), iron Trace elements- present in very small amounts, toxic levels are close to healthy levels Most minerals present in average adult diet

Minerals and Trace Elements Fluorine - in drinking water, needed for bones and teeth Iodine - in shellfish and iodized salt, needed to make thyroid hormone Iron - in liver, lean meats, needed to make hemoglobin

Vitamins Vitamin- biologically active organic compound Function as coenzyme for normal health and growth, some behave like hormones A,D,E, and K- fat soluble - can be stored in body B vitamins and vitamin C are water soluble - can’t be stored - excreted

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.

Nutrition Labeling FDA requires nutrition labeling for most foods Includes information on calories, nutrient contents Includes recommended daily allowances (RDA) of nutrients - based on a 2000 cal. diet

Diet Therapy Regular Diet Balanced diet- no restrictions Liquid Diet Clear or full liquids (Jello) 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 (May eat grains on this diet) 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

Guidelines Eat a variety of foods Maintain desirable weight Avoid too much fat, saturated fat (animal fat) and cholesterol Eat foods with adequate starch and fiber (roughage) Avoid too much sugar Avoid too much sodium Don’t drink alcohol

Metabolism Use of food nutrients by the body to produce energy.

Basal Metabolic Rate Amount of energy needed to maintain life when the body is at rest.

Recommended Dietary Allowances (RDA) Recommended Dietary allowances Chart that lists recommended intake of vitamins and minerals.

Food Guide Pyramid The food guide pyramid was redesigned in 2005. A rainbow of colored, vertical stripes represent the five food groups, as well as fats and oils. The U.S. Department of Agriculture (USDA) changed the pyramid because they wanted to do a better job of telling Americans how to be healthy. They guy climbing the staircase up the side of the pyramid shows how important it is to exercise and be active.

Food Guide Pyramid Orange - grains Green- Vegetables Red- fruits Blue- milk and dairy products Purple - meat, beans, fish, and nuts (consume the least amt. from this group) Yellow - oils

Eating Disorders Anorexia- loss of appetite – sometimes intentional Malnutrition- state of poor nutrition due to diet or illness. Fluorine Deficiency- tooth decay. Iodine Deficiency- goiter (enlarged thyroid) Iron Deficiency- anemia

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.

Anorexia Nervosa Serious mental disorder, mostly in teenage females (in athletes- female gymnast are common to have it) Criteria for diagnosis: Intense fear of becoming obese that does not go away with weight loss Distorted body image (feels fat even when emaciated) Weight loss of at least 25% of original body weight Refusal to maintain minimal normal weight No know physical illness Amenorrhea- absence of monthly periods

Bulimia Episodic binge eating followed by PURGING (vomiting and laxative abuse) Usually women, older than teens