1. Chapter 11
Nutrition and Diets

2. 11:1 Fundamentals of Nutrition
Most people know there is a fundamental 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
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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

4. Effects of Good Nutrition
Healthy appearance
Good attitude
Proper sleep and bowel habits
High energy level
Enthusiasm and freedom from anxiety
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5. Effects of Good Nutrition (continued)
Diseases or conditions prevented or delayed through good nutrition
Hypertension
Atherosclerosis
Osteoporosis
Malnutrition

6. 11:2 Essential Nutrients Chemical elements are found in food
Used by the body to perform many different body functions
Nutrients are divided into six groups
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7. Essential Nutrients (continued)
Carbohydrates
Lipids (fats and oils)
Proteins
Vitamins
Minerals
Water

8. 11:3 Utilization of Nutrients
Digestion
Mechanical
Chemical
Absorption
Metabolism

9. 11:4 Maintenance of Good Nutrition
Good nutrition is the best way of achieving and maintaining good health
Balanced diet/My Pyramid (See Figure 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

10. Guidelines for Good Eating Habits
Variety of foods (See Table 11-4 in text)
Find a balance between food and all physical activity
Limit fats, saturated fat, and cholesterol
Nutritionally rich foods
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11. Guidelines for Good Eating Habits (continued)
Don’t sugarcoat it
Reduce salt
Choose foods high in potassium
Check food labels and calculate
Remember that alcohol can be harmful to your health

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 takes place over time

13. 11:5 Weight Management Weight in relation to height for
Males
Females
Large-boned individuals
Small-boned individuals
Body mass index (BMI) helps to determine healthy weight range
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14. Weight Management (continued)
Underweight individuals are more likely to have nutritional deficiencies
Causes and treatment
Overweight and obesity
Uncontrolled obesity puts a person at higher risk for health problems
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15. Weight Management (continued)
Measuring food energy
Caloric requirements vary with each individual and the amount of physical energy expended
Energy use needs replacement
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16. Weight Management (continued)
Proper weight control leads to a long and healthy life
Gradual weight loss over time
Change in habits
Exercise
First consult with your doctor
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17. Weight Management (continued)
Guidelines for weight loss
Guidelines for weight gain
One to two pounds per week is the safest way to lose or gain weight
Dietary guidelines by the USDA are recommended for weight management

18. 11:6 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

19. 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

20. Liquid Diets Clear and full liquids Liquid foods at body temperature
Clear: carbohydrates and water
Full: clear liquids plus other liquids
Uses such as the following: surgery, digestive problems, to replace lost fluids, and in preparation for X-rays of the digestive tract

21. Soft Diet Similar to a regular diet, but foods are easy to digest
Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw vegetables, fruits, and nuts
Uses: after surgery, patients with infections, digestive disorders, and chewing problems

22. Diabetic Diet
Used for patients with diabetes mellitus who often take insulin
Exchange lists are used to choose foods on exchange lists
Avoid sugar-heavy foods

23. Calorie-Controlled Diets
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

24. Low-Cholesterol Diet Restricts foods containing cholesterol
Used for patients with atherosclerosis and heart disease
Limit foods high in saturated fats

25. Fat-Restricted Diets Also called low-fat diet
Used for patients with gallbladder and liver disease, obesity, and certain heart diseases
Avoid foods high in fat

26. Sodium-Restricted Diets
Otherwise known as low-sodium or low-salt diets
Used for cardiovascular diseases, kidney disease, and fluid retention
Avoid or limit addition of salt; avoid salt-rich foods

27. Protein Diets
Protein-rich foods such as meats, fish, milk, cheese, and eggs
High-protein for children and adolescents for additional growth, pregnant or lactating women, surgery, burns, fevers, infections
Low-protein for certain kidney or renal diseases and allergic conditions

28. Bland Diet
Easily digested foods that do not irritate the digestive tract
Used for patients with ulcers, colitis, and other digestive diseases

29. Low-Residue Diet Eliminate or limit foods high in bulk and fiber
For patients with digestive or rectal diseases such as colitis or diarrhea

30. Other Therapeutic Diets
Other diets may be ordered that restrict or increase certain nutrients
Check prescribed diet and ask questions if foods seem incorrect
Include patient’s likes if allowed
If patient refuses foods on diet, this will not contribute to good nutrition