Unit 10 Nutrition and Diets

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.2 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.3 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.4 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.5 Effects of Good Nutrition (continued)  Diseases or conditions prevented or delayed through good nutrition –Hypertension –Atherosclerosis –Osteoporosis –Malnutrition

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.6 10:2 Essential Nutrients  Chemical elements that are found in food  Used by the body to perform many different body functions  See Tables 10-2 and 10-3 in text

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.7 Essential Nutrients (continued)  Carbohydrates  Lipids (fats and oils)  Proteins  Vitamins  Minerals  Water

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.8 10:3 Utilization of Nutrients  Digestion –Mechanical –Chemical  Absorption  Metabolism

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.9 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.10 10:4 Maintenance of Good Nutrition  Good nutrition is the best way of achieving and maintaining good health  Balanced diet (see Figures 10-2 and 10-3 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

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.11 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  Alcohol, if consumed, in moderation

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.12 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.13 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.14 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.15 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.16 Soft Diet  Similar to a regular diet, but foods require little chewing and are easy to digest  Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw vegetables and fruits, and nuts and coconut  Uses – after surgery, patients with infections, digestive disorders, and chewing problems

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.17 Diabetic Diet  Used for patients with diabetes mellitus  Exchange lists are used to choose foods  Avoid sugar-heavy foods

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.18 Calorie-Controlled Diet  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 –Extra protein and carbohydrates –Avoid high-bulk foods –Avoid high-fat foods

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.19 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.20 Fat-Restricted Diet  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.21 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.22 Protein Diet  Protein-rich foods: meats, fish, milk, cheese, and eggs  High-protein for children and adolescents for additional growth, pregnant or lactating women, surgery, burns, fevers, or infections  Low-protein for certain kidney or renal diseases and certain allergic conditions

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.23 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.24 Low-Residue Diet  Eliminate or limit foods high in bulk and fiber  Used for patients with digestive or rectal diseases such as colitis or diarrhea

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.25 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