©2003, Elsevier Science (USA). All rights reserved. CHAPTER 1,2,& 4 NUTRITION ESSENTIALS and Diet Therapy by Angie Lawson RN, BSN 01- 01.

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Presentation transcript:

©2003, Elsevier Science (USA). All rights reserved. CHAPTER 1,2,& 4 NUTRITION ESSENTIALS and Diet Therapy by Angie Lawson RN, BSN

©2003, Elsevier Science (USA). All rights reserved. History of Food Guides 1940s—Seven Food Groups; included butter (for a vitamin D source). 1950s—“Basic Four” Food Groups. Composed of bread, vegetables and fruits, dairy, and meat/protein. 1990s—The Food Guide Pyramid. The foundation of the diet (base of the pyramid) is plant-based; fats and sugars form the smallest part of the diet (tip of the pyramid)

©2003, Elsevier Science (USA). All rights reserved. Basic Terms Nutrition Malnutrition Optimal Nutrition Nutrient Kilocalorie Health Public Health Holistic Health Medical Nutrition Therapy

©2003, Elsevier Science (USA). All rights reserved. External Barriers to Adequate Nutrition Economic Physical Cultural Ecologic Emotional Religious Political

©2003, Elsevier Science (USA). All rights reserved. Positive Meal Environment Positive Conversation Soft Music Candles Eat as a family Food Variety Encourage Relaxation

©2003, Elsevier Science (USA). All rights reserved. Know some Positive Ethnic Eating Habits for: Chinese French Japanese Mediterranean Region

©2003, Elsevier Science (USA). All rights reserved. Vegetarians Lacto-ovo vegetarian Lacto-vegetarian Total vegetarian

©2003, Elsevier Science (USA). All rights reserved. Macronutrients Carbohydrates Proteins Fats

©2003, Elsevier Science (USA). All rights reserved. Carbohydrates Sugars – Monosaccharides – Disaccharides Starches – Polysaccharide Dietary Fiber

©2003, Elsevier Science (USA). All rights reserved. Proteins Biological Value Essential Amino Acids Complete Protein Incomplete Protein

©2003, Elsevier Science (USA). All rights reserved. Fats (Lipids) Phospholipids Sterols Monounsaturated Fats Saturated Fats Unsaturated Fats Cholesterol Triglycerides

©2003, Elsevier Science (USA). All rights reserved. Triglycerides Diglycerides Monoglycerides Glycerol

©2003, Elsevier Science (USA). All rights reserved. Calories per Gram Carbohydrates = 4 kcal Proteins = 4 kcal Fats = 9 kcal ***YOU WILL WANT TO MEMORIZE THIS. YOU WILL SEE IT AGAIN.***

©2003, Elsevier Science (USA). All rights reserved. Vitamins & Minerals Water soluble Fat soluble Major Minerals Trace Minerals

©2003, Elsevier Science (USA). All rights reserved. Fat Soluble Vitamins Vitamin A Vitamin D Vitamin E Vitamin K

©2003, Elsevier Science (USA). All rights reserved. Water Soluble Vitamins Vitamin B Complex – Thiamin (Vit B1) – Riboflavin (Vit B2) – Niacin (Vit B3) – Pyridoxine (Vit B6) – Cobalamin (Vit B12)

©2003, Elsevier Science (USA). All rights reserved. Water Soluble Vitamins (cont.) Folate Choline Pantothenic Acid Biotin Vitamin C (Ascorbic Acid)

©2003, Elsevier Science (USA). All rights reserved. Major Minerals Calcium Magnesium Phosphorus Potassium Sodium

©2003, Elsevier Science (USA). All rights reserved. Trace Minerals Fluoride Iron Iodine Selenium Zinc

©2003, Elsevier Science (USA). All rights reserved. Other Trace Minerals Chromium Cobalt Copper Manganese Molybdenum Sulfur Nickel, Tin, Vanadium & Silicon

©2003, Elsevier Science (USA). All rights reserved. Electrolytes Sodium Potassium Calcium Magnesium Chloride Phosphate

©2003, Elsevier Science (USA). All rights reserved. Harmful Minerals Arsenic Excess Mercury Lead

©2003, Elsevier Science (USA). All rights reserved. Water > ½ of body weight is water Intake = Output Increase intake – Excessive sweating – Fever – Diarrhea – High protein & fiber diets