1. Nutrition and Dietary Services Good Nutrition: Key to good health and Wellness 1

2. You & Good Health Proper Nutrition + Physical Fitness = Good Health 2

3. Dietary Services  Uses knowledge of nutrition /sanitation  Promotes wellness  Encourages optimal health  Provides dietary guidelines to treat disease  Teaches proper nutrition  Prepares food in health care facilities 3

4. Employment Opportunities:  Hospitals  Long-term care facilities  Child and adult daycare centers  Wellness centers  Schools and clinics  Home health agencies  Public health agencies  Industry & offices 4

5. Registered Dietitians:  Manage food service systems  Assess client’s nutritional needs  Plan menus  Teach others proper nutrition  Teach others special diets  Purchase food and equipment  Enforce sanitation rules/regulations  Supervise and train others in nutrition 5

6. Registered Dietitian Education:  Bachelor’s Degree  Registration obtained from Commission on Dietetic Registration  Some states require licensure,certification, or registration  Salary $28,000 –$59,600 6

7. Dietetic Technician:  Works under the supervision of a Registered Dietitian to plan menus  Orders foods  Standardize and tests recipes  Assist with food preparation  Provide basic dietary instructions 7

8. Dietetic Technician Education:  Associate’s Degree  Registration from Commission on Dietetic  Licensure or certification required in some states  Salary $20,200-$46,200  Above average job outlook 8

9. Dietetic Assistant:  Also called Food Service workers  Under the supervision of RD’s and DT’s, assist with food preparation & delivery  Help client’s select menus  Clean work areas  Assist other dietary workers 9

10. Dietetic Assistant Education:  6-12 months of on-the-job training  Or 1 yr in food service vocation program  Safe Service Certification required in most states  Job outlook shows average growth  Salary up to $21,000 after training & experience 10

11. Maintaining Fluid Balance  Intake & Output should be equal to maintain optimal fluid balance  Healthcare workers must monitor I & O carefully  Fluid imbalance occurs when fluid stays in tissues….Edema  Fluid imbalance occurs when excess fluid is loss…Dehydration 11

12. Causes of Edema:  High salt intake  Infections  Injuries or burns  Certain kidney diseases  Congestive heart failure  Sitting too long in one position  Infiltration of IV fluid 12

13. Signs of Edema:  Gain in weight  Puffiness or swelling  Shortness of breath ( indicates fluid in lungs)  Decrease in urine output 13

14. Causes of Dehydration:  Diarrhea  Vomiting  Bleeding  Excessive perspiration (diaphoresis)  Poor fluid intake 14

15. Signs of Dehydration:  Fever  Decreased urine output  Concentrated urine  Weight loss  Dry mucous membranes  Difficulty swallowing  Coated tongue  Skin dry, cracked, and hard to touch 15

16. Intake :  Record any fluids taken into the body Milk Water Gelatin Juice Tea Coffee Soup Ice cream Custard Any food that is liquid at room temperature 16

17. Output:  Urine  Emesis (vomit)  Suctioned secretions  Drainage(tubes,bags,dressings)  Excessive perspiration 17

18. Liquid Measure:  1cc = 15 drops (gtts)  5cc = 1 teaspoon (tsp)  15cc = 1 tablespoon  30 cc = 1 ounce (oz)  240 cc= 1 cup (8 oz)  500 cc= 1 pint (16 oz)  1000 cc =1 quart (32 oz)  4000 cc = 1 gallon (64 oz) 18

19. Diverse Diets used for treatment:  Liquid Diet Clear liquid Full liquid  Low Cholesterol Diet  Renal Failure/Restricted Protein Diet  Calorie restricted  Low Sodium Diet  Diabetic Diet 19

20. Feeding/Assisting with Meals  Mealtime should be pleasant  Remove any unpleasant items from area  Provide for pt.comfort  Check correct patient/correct diet  Prepare any item the pt. cannot handle(cut meat)  Place food & silverware in reach  Check and document % of entire food tray consumed  Document I & O correctly 20

21. DIGESTION REVIEW  METABOLISM refers to physical & chemical processes that produce energy for growth and energy.  Body cells metabolize food in two ways: ANABOLISM process of building tissue CATABOLISM breaking down tissues into materials that may be reused or excreted. 21

22. FIVE NECESSARY NUTRIENTS  PROTEINS  CARBOHYDRATES  FATS  VITAMINS  MINERALS 22

23. PROTEINS  FOUND IN FOOD FROM ANIMAL SOURCES MEAT, FISH, POULTRY EGGS,MILK, CHEESE DRIED BEANS, PEAS  CONTAIN AMINO ACIDS NECESSARY TO BUILD MUSCLE, BONE, BLOOD, AND ANTIBODIES  AMINO ACIDS CANNOT BE SYNTHESIZED FROM OTHER FOODS  PROVIDE HEAT & ENERGY 23

24. CARBOHYDRATES  FOUND IN PLANTS THAT ARE FOOD SOURCES  SOURCE OF QUICK OR IMMEDIATE ENERGY SUGAR STARCH  CARBS ARE NEEDED TO USE FAT 24

25. CARBOHYDRATES  FOUND IN CEREAL, POTATOES, DRIED BEANS, CORN, BREAD,AND SUGAR  CARBS IN FRUIT & VEGETABLES ALSO PROVIDE FIBER OR BULK  FIBER IS GOOD FOR DIGESTION & ELIMINATION 25

26. FATS  FOUND IN MARBLING OR WHITE PART OF MEAT, COOKING OIL, SALAD DRESSINGS, MILK,& SOME MILK PRODUCTS SUCH AS BUTTER  PROVIDES MOST CONCENTRATED FORM OF ENERGY  SUPPLY FATTY ACIDS & FAT SOLUBLE VITAMINS 26

27. FATS  CLASSIFIED AS SATURATED & UNSATURATED  SATURATED FATS FOUND IN ANIMAL PRODUCTS/SOLID AT ROOM TEMP.  CHOLESTEROL FOUND IN FAT MAY DEPOSIT IN THE WALLS OF BLOOD VESSELS  HIGH CHOLESTEROL LINKED TO HEART DISEASE 27

28. VITAMINS  ORGANIC COMPOUNDS THAT REGULATE CELL METABOLISM  BUILD/REPAIR BODY TISSUE  EITHER WATER SOLUBLE OR FAT SOLUBLE  SUPPLEMENTS ARE NOT NECESSARY IF DIET IS BALANCED  EACH HAS A SPECIFIC FUNCTION 28

29. MINERALS  REGULATE BODY FUNCTIONS  BUILD & REPAIR BODY TISSUE  19 MINERALS USED BY THE BODY,17 ARE CONSIDERED ESSENTIAL 29

30. ESTIMATING CALORIC NEEDS:  Calorie is the unit of measurement of the fuel value of food  Calculate Desired weight in lbs x 15 calories per lb =calories to maintain that wt.  To loose wt. reduce caloric intake by 500 calories per day;  1 lb = 3500 calories 30

31. Body Mass Index is a number calculated from a person's weight & height. BMI provides reliable indicator of body fatness Is used to screen for weight categories that may lead to health problems. If your BMI is less than 18.5, it falls within the "underweight" range. If your BMI is 18.5 to 24.9, it falls within the "normal" or Healthy Weight range. If your BMI is 25.0 to 29.9, it falls within the "overweight" range. If your BMI is 30.0 or higher, it falls within the "obese" range Body Mass Index (BMI) 31

32. Tells that you have a higher risk if you are: A man whose waist circumference more than 40 inches A woman waist circumference more than 35 inches Excessive abdominal fat places you at greater risk for conditions such as: Type 2 Diabetes high blood cholesterol high triglycerides high blood pressure coronary artery disease Waist Circumference 32

33. Let’s do your BMI now!  GO TO THE COMPUTERS & LOG ON!  GO TO WWW.CDC.GOV, TYPE BMI IN SEARCH BOXWWW.CDC.GOV  SELECT CHILD & TEEN BMI  CALCULATE BMI FOR EVERYONE ELSE IN THE CLASSROOM. 33