1. Nutrition
Allied Health I

2. Nutrients
Water
Carbohydrates
Lipids
Proteins
Minerals
Vitamins
*Fiber

3. Calorie
Unit measuring amount of energy contained within the chemical bonds of different foods.
Empty calories should be avoided because they have no real nutritional value
Example = candy

4. Water Essential nutrient 55-65% body weight
Body loses water through evaporation, excretion, & respiration
Water is the only nutrient that we really sense a need for (Thirst)

5. Carbohydrates Main source of energy for the body
Excess carbs are converted to fat & stored in adipose tissue (fat cells)

6. Carbohydrates
Monosaccharide = simple sugar, small enough to be absorbed & taken into the cells. Therefore they get into the blood stream faster than other carbs.
Other saccharides(carbs) have to be broken down by digestion, then absorbed.
Examples: fruits, honey.

7. Carbohydrates Disaccharides = double sugar
Have to broken down by digestion before they can be absorbed.
Examples: table sugar, milk

8. Carbohydrates Polysaccharides = complex sugar / Complex carbohydrate
Examples: starch – cereal grains, potatoes, legumes.
Complex carbs containing starch & cellulose are healthier than other carbs.
Fiber=Cellulose=Roughage = parts within foods that we can’t digest.

9. Complex Carbohydrates

10. Lipids Fats Provides twice as many calories as other nutrients.
The human body stores fat for energy in fat cells.
Excess calories are transformed into triglycerides & stored in fat cells.
Stored fat provides energy during emergencies.

11. Adipose tissue

12. Lipids Body fat cushions internal organs.
Body fat insulates against the cold.
Fats are necessary in dissolving fat soluble vitamins.
It is essential to have a diet containing fats without exceeding the body’s needs.
Avoid Trans & Saturated fats.

13. Abdominal fat

14. Lipids
Cholesterol = white waxlike fat that is found in animal products.
Our body makes its own cholesterol which helps to build cells & make hormones.
Excess cholesterol in the body will start to build up inside artery walls causing Atherosclerosis.

15. Cholesterol

16. Lipids Recommended total blood cholesterol is under 200.
HDL = High Density Lipoprotein – GOOD, removes excess cholesterol from cells & carries it back to the liver to be broken down & eliminated.
LDL = Low Density Lipoprotein – BAD, carries fat & cholesterol to cells.

17. Proteins Many functions:
Some proteins function as enzymes for growth & repair of tissue (cells)
Source of energy
Muscles, hormones, blood clotting, & antibodies all depend on proteins.

18. Proteins Proteins are made of amino acids
There are 22 amino acids & they are classified as essential or nonessential
Proteins that contain all essential amino acids are Complete Proteins
Examples: milk products, eggs, meats
Proteins that don’t contain all essential amino acids are Incomplete Proteins
Examples: vegetables, grains, beans/legumes

19. Proteins The body can’t store excess amino acids
They are broken down by the liver & excreted by kidneys as urea
Adults in the US eat too much protein – puts extra burden on liver & kidneys which must eliminate urea from the body

20. Minerals Inorganic compound needed for human growth & maintenance
Most Important ones are:
Sodium
Potassium
Calcium
Iron

21. Minerals
Trace elements/minerals are present in the body in small amounts, toxic levels are close to health levels
Most minerals are present in the average adult diet
Supplementation is only indicated for special conditions – disease, pregnancy, old age

22. Minerals Some examples are:
Calcium – bone & teeth formation, blood clotting, nerve transmission. Females need to get plenty of Calcium to avoid Osteoporosis.
Fluorine – in drinking water, bones & teeth
Iodine – in shellfish & iodized salt, needed to make thyroid hormone
Iron – in liver, lean meats, oysters, sardines, molasses, raisins, spinach, broccoli, pintos etc, needed to make hemoglobin

23. Vitamins
Organic compounds required in small amounts by the body for normal metabolism (normal health & growth)
Some vitamins are similar to hormones
Vit D & Niacin are made in the body thus making them hormone-like

24. Vitamins A, D, E, K – fat soluble vitamins, can be stored by the body
B vitamins, pantothenic acid, folic acid, biotin, & vit C – water soluble, can’t be stored by the body, excess is excreted

25. Fiber

26. *Fiber Parts of plants that can’t be digested
Examples: whole grains, beans, peas, fruits, & vegetables
Fiber is important for proper bowel functioning, also helps you feel a sense of fullness
May also ↓ cholesterol

27. Fiber

28. Nutrition Labeling
FDA (Food & Drug Administration) requires nutrition labeling for most foods
Labels are based on a 2,000 calorie a day diet & should include facts about serving size, calories, & nutrient content
Also includes RDA – Recommended Dietary Allowances = estimated amount of a nutrient (or calorie) per day considered necessary for the maintenance of good health. This is popularly called Recommended Daily Allowance

29. Food Label

30. Basal Metabolic Rate
BMR = Amount of energy (calories) needed to keep your heart beating, lungs & body functioning, & allow you to complete minimal ADLs
BMI = Body Mass Index = relates your body weight with health risks of being overweight
Metabolism = use of food nutrients by the body to produce energy

31. BMR
Lets calculate our basal metabolic rate.
BMR

32. Food Guide Pyramid The USDA changed the food pyramid in 2005
It now has vertical stripes representing the five food groups & a small band to represent fats/oils
The guy climbing the side of the pyramid shows how important it is to exercise & be active

34. Diet Therapy Regular diet = no restrictions
Liquid diet = clear/full, may be used after surgery or heart attack, when digestive x-rays need to be done, or digestive problems
Low Cholesterol = for pts with atherosclerosis or heart/vessel disease, need to stay away from animal products
Low Sodium = ↓salt, for pts with cardiovascular disease, kidney disease, edema
Bland diet = foods that don’t irritate digestive tract, for pts with ulcers or GI disease. Avoid fried foods, spices, raw fruits & veggies, carbonated, coffee, tea, alcohol

35. Guidelines for a healthy diet
Eat a variety of foods
Maintain desirable weight
Avoid too much bad fat
Eat foods with adequate fiber
Avoid too much sugar
Avoid too much sodium
Don’t drink alcohol

36. Nutritional Diseases http://www. bing
Obesity = weighing 15% more than optimal body weight for gender & height
Most common nutritional disease
Obesity affects physical & mental health
Cause = taking into the body more calories than you burn/use
Treatment = ↓portions, ↑nutritious foods, exercise

37. Anorexia Nervosa Serious mental disorder, usually teenage females
No loss of appetite but rather a refusal to eat

38. Anorexia Nervosa Criteria for diagnosis:
Fear of obesity that doesn’t go away with wt loss
Distorted body image (feels fat even when emaciated)
Wt loss of at least 25% of original body wt
Refusal to maintain minimal normal wt
No physical illness
Amenorrhea (not having a period)

39. Bulimia
Episodic binge eating followed by purging (vomiting &/or laxative abuse)
Usually women older than teens
Enamel on teeth may become damaged from vomiting
Inside of colon will have a dark uniform or patterned appearance, called Melanosis Coli, if there is laxative abuse

40. Malnutrition
Mal = bad
State of poor nutrition due to diet or illness

41. Mineral Deficiency Fluorine deficiency = tooth decay
Iodine deficiency = goiter (enlarged thyroid gland)
Iron deficiency = anemia = hemoglobin can’t be made properly

42. Food Poisoning
Food borne germs cause around 76 million illnesses every year in the US
Microscopic organisms can grow undetected
Look at sell by & use by dates
Wash hands before & after handling food
Clean all cooking surfaces & utensils properly
Thoroughly cook all meats & eggs
Don’t leave food at room temp for over 2 hrs
Refrig ↓40° this will stop growth