1. Unit I: Nutrition and Diet Therapy

2. Specific Objectives
2H09.01: Analyze patient/client nutritional measures
2H09.02: Evaluate therapeutic diets

3. Unit I-Master Outline 2H09 Analyze client nutrition and diet therapy.
2H09.01~Analyze patient/client nutritional measures.
Fundamentals of nutrition.
1. Good nutrition.
2. Nutrition-preventable conditions.
B. Utilization of nutrients.
1. Digestion
2. Absorption.
3. Metabolism.
4. Measuring food energy.
C. Food habits.

4. Unit I-Master Outline 2H09.02 Evaluate Therapeutic Diets. A. Regular.
B. Liquid.
C. Soft.
D. Diabetic.
E. Low calorie.
F. High calorie.
G. Low-cholesterol.
H. Fat-restricted.
I. Sodium-restricted.
J. Protein.
K. Bland.
L. Low-residue.

5. Unit I- Nutrition and Diet Therapy Terminology List
Absorption
Amino acids
Anorexia
Arteriosclerosis
Bland diet
Calorie
Carbohydrates
Cellulose
Cholesterol
Diabetic diet
Digestion
Essential nutrients
Fat-restricted diets
Fats
Hypertension
Liquid diets
Lipids
Low-cholesterol diets
Low-residue diets
Malnutrition
Metabolism
Minerals
Nutrients
Nutrition
Nutritional status
Obesity
Osteoporosis
Protein diets
Protein
Regular diet
Sodium-restricted diet
Soft diet
Therapeutic diet
Vitamins
Wellness

6. Why should you eat a well balanced diet every day?
To replace nutrients
used daily by the body.

7. Fundamentals of Nutrition
Nutrition= digestion, metabolism, circulation, and elimination
Nutritional status refers to the state of ones nutrition.
Wellness= State of good health with optimal body function (requires good nutrition)

8. Nutrition pleats a large role in determining:
Height
Weight
Strength
Skeletal & Muscle
Development
Physical Ability
Resistance to Disease

9. Nutrition plays a large role in determining:
Appetite
Posture
Complexion
Mental Ability
Emotional and Psychological Health

10. Immediate effects of good nutrition
Include:
Healthy Appearance
Good Attitude
Proper sleep and bowel habits
High energy level
Enthusiasm
Freedom from anxiety

11. Good Nutrition may delay or prevent the following:
Hypertension
Atherosclerosis
Osteoporosis
Malnutrition
Obesity

12. Essential Nutrients Composed of chemical elements found in food.
Used by the body to perform body functions.
Nutrients in foods replace those used by the body.

13. 6 Groups of Essential Nutrients
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water

14. Carbohydrates Major source of human energy Starches or sugars
Easily digested, grow well in most climates, keep well without refrigeration.

15. Carbohydrates
Main sources: bread, cereals, pasta, crackers, potatoes, corn, peas, fruits, sugars and syrups
Cellulose: It provides bulk in the digestive tract and causes regular bowel indigestible carbs, provides bulk (bran, whole-grain cereal, fibrous fruits & veggies)

16. Fats Lipids Concentrated form of energy
Help maintain body temperature by providing insulation
Help cushion organs and bones

17. Fats Aid in the absorption of fat-soluble vitamins
Provide flavor to meals
Main Sources: butter, margarine, oils, creams, fatty meats, cheeses, and egg yolks
Classified as saturated or polyunsaturated.

18. Fats
Cholesterol- Fatty substance found in body cells and animal fats- found in egg yolk, fatty meats, shellfish, butter, cream, cheese, whole milk, & organ meats.
*Excess cholesterol is believed to contribute to atherosclerosis.

19. Proteins Build and repair body tissue Provide heat and energy
Help produce antibodies
Made up of 22 amino acids (9 essentials)
Main sources/complete proteins: meat, fish milk, cheese, eggs/
Incomplete proteins: Cereal, soybeans. Dry beans, peas, and peanuts

20. Vitamins Organic compounds that are essential in life.
Regulate body functions.
Repair body tissues.
Only a small amount required-well balanced diet provides required vitamins.
Excess or deficiency can cause poor health.
Water soluble or fat soluble.
Someone who eats a fat free diet could become deficient in : Fat-soluble vitamins.

21. Minerals Inorganic (nonliving) elements found in all body tissues.
Regulate body functions.
Build and repair body tissues.
They include: calcium, phorphorus, Sodium, potassium, iron, Flourine and others.

22. Water Found in all body tissues Essential for digestion.
Makes up most of blood plasma
Helps body tissues absorb nutrients.
Helps move waste material through body.
Average person should drink 6-8 glasses of water a day.
Nutrient that helps the body tissues absorb other nutrients.

23. Utilization of Nutrients
                              
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Utilization of Nutrients
Digestion- breaks down the foods we eat
Mechanical or Chemical
Peristalis
Absorption- process of taking in nutrients by the body.
Most absorption occurs in the small intestine.
Water, salts, and some vitamins in large intestine.

24. Utilization of Nutrients
Metabolism- use of nutrients by
the body.
Basal metabolic rate (BMR)
Measuring Food Energy
2. Calorie- the amount of heat produced during metabolism.
Most people use an average of 3,500 calories per day.
To lose weight, a person must take in fewer calories then are burned.
To gain weight, a person must take in more calories than the body uses.

25. Therapeutic Diets Regular Diet A balanced diet usually
used for the ambulatory
patient.
Foods such as rich
desserts, cream sauces,
salad dressings, and fried
foods may be decreased
or omitted.

26. Liquid Diet Include both clear and full liquids.
Foods included on the clear diet are mainly carbohydrates and water, including apple or grape juice, plain gelatin, ginger ale, and tea or coffee with sugar. The day after surgery most patients are on a clear liquid diet.
Foods included in the full liquid diet are strained soups, fruits and vegetable juices, ice cream, custard, pudding, and eggnog.

27. Soft diet Foods must require little chewing and be easy to digest.
Foods to avoid are meat, shellfish, spicy foods, rich desserts, fried foods, nuts, and coconut.

28. Diabetic Diet Used for patients with diabetes mellitus.
The diet contains
exchange list that group
foods according to type,
nutrients, and caloric
contents.
Patients are allowed a
certain number of items
from each exchange list
according to there
individual needs.
Chicken Broth

29. Low-Cholesterol Diet
Foods high in saturated fat, such as beef, liver, pork, lamb, egg, yolk, cream cheese, natural cheeses, and whole milk are limited.

30. Fat-Restricted Diet Also called lo-fat diets.
Examples to avoid include cream, whole milk, cheeses, fats, fatty meats, rich desserts, chocolate, nuts, coconuts, nuts, fried foods, and salad dressings.

31. Sodium-Restricted Diet
Patients that are retaining fluid should be on this diet. Patients should avoid or limit adding salt to food, smoked meats or fish, processed foods, pickles, olives, sauerkraut, and some processed cheeses.

32. Protein Diet
Protein rich foods include meats, fish, milks, cheeses, and eggs. An anemic patient would be on this diet. A healing surgical incision
would need this diet.

33. Bland Diet
Esophageal reflux disorder would be one reason for this diet. Consist of easily digested foods that do not irritate the digestive tract.
Foods to be avoided include coarse foods, fried foods, highly seasoned foods, pastries, candies, raw fruits and vegetables, smoked and salted meats, whole grain breads, etc.

34. Low-Residue Diet
Eliminates or limits foods that are high in bulk & fiber.
Examples of such food include raw fruits & vegetables, whole-grain breads and cereals, nuts, seeds, beans, peas, coconut, and fried food.

35. High-Calorie Diet A diet that provides 1000 or more calories a
day beyond what is
ordinarily recommended.
Hyperthyroidism