1. Unit N- Nutrition
Allied Health I

2. Nutrition Nutrients are: water minerals carbohydrates vitamins
lipids fiber
proteins

3. Water Essential nutrient 55-65% body weight
Body loses water through evaporation, excretion, and respiration.
Water is the only nutrient we sense a need for – thirst.

4. Carbohydrates Monosaccharide= simple sugar= glucose
Disaccharides= double sugar
Polysaccharides= complex sugar
Main source of energy for the body.
Excess carbohydrates converted to fat.
Calorie - unit that measures the amount of energy contained within the chemical bonds of different foods.
Empty calories- found in foods like candy, cake, cookies that have no nutritional value.
Complex carbohydrates containing starch and cellulose are healthier- they supply ROUGHAGE- the indigestible part of food.

5. Lipids
Source of energy- twice as many calories as the same amount of carbohydrates or protein.
Stored fat provides energy during emergencies.
Body fat cushions internal organs.
Body fat insulates against the cold.
Fats carry fat-soluble vitamins.

6. Cholesterol Fat in animal products like meat, cheese, eggs
Excess cholesterol in the body will start to build up inside the artery walls causing arteriosclerosis.
Recommended blood level under 200 mg/dl
HDL- High Density Lipoprotein- “good cholesterol”- removes excess cholesterol from cells and carries it back to liver to be broken down/eliminated.
LDL- Low Density Lipoprotein- carry fat to cells – “bad cholesterol”

7. Proteins Many Function: Enzymes Source of energy
3. Muscles, hormones, clotting, antibodies all depend on proteins
Amino Acids - building blocks of protein
Proteins that contain all amino acids are Complete Proteins - milk, eggs, meat

8. Proteins…
Proteins that do not contain all amino acids are incomplete proteins- vegetables, beans, wheat
Cant store excess amino acids- excreted as urea
Adults in US eat too much protein - puts extra burden on liver and kidney which must eliminate urea from body

9. Commercial

10. Minerals and Trace Elements
Mineral- from inorganic compounds in food, many necessary for human growth and maintenance
Most important are: sodium, potassium, calcium (help form teeth), iron
Trace elements- present in very small amounts, toxic levels are close to healthy levels
Most minerals present in average adult diet

11. Minerals and Trace Elements
Fluorine - in drinking water, needed for bones and teeth
Iodine - in shellfish and iodized salt, needed to make thyroid hormone
Iron - in liver, lean meats, needed to make hemoglobin

12. Vitamins Vitamin- biologically active organic compound
Function as coenzyme for normal health and growth, some behave like hormones
A,D,E, and K- fat soluble - can be stored in body
B vitamins and vitamin C are water soluble - can’t be stored - excreted

13. Fiber
Found in plant foods like whole-grain breads, cereals, beans and peas, other vegetables and fruit.
Eating a variety of plant food important for proper bowel function, may lower the risk of heart disease and some cancers.

14. Nutrition Labeling FDA requires nutrition labeling for most foods
Includes information on calories, nutrient contents
Includes recommended daily allowances (RDA) of nutrients - based on a 2000 cal. diet

15. Diet Therapy Regular Diet Balanced diet- no restrictions Liquid Diet
Clear or full liquids (Jello)
Used after surgery or heart attack
For patients with digestive problems or before x-rays of digestive tract
Low-Cholesterol
For patients with atherosclerosis and heart disease
Restrict foods high in saturated fat such as beef, liver, pork, lamb, egg yolk, cream cheese, shellfish, and whole milk (May eat grains on this diet)
Bland Diet
Easily digested foods that don’t irritate digestive tract
Avoid fried foods, spices, raw fruits and vegs, coffee or tea, alcoholic and carbonated beverages
For patients with ulcers or GI disease

16. Guidelines Eat a variety of foods Maintain desirable weight
Avoid too much fat, saturated fat (animal fat) and cholesterol
Eat foods with adequate starch and fiber (roughage)
Avoid too much sugar
Avoid too much sodium
Don’t drink alcohol

17. Metabolism
Use of food nutrients by the body to produce energy.

18. Basal Metabolic Rate
Amount of energy needed to maintain life when the body is at rest.

19. Recommended Dietary Allowances
(RDA) Recommended Dietary allowances
Chart that lists recommended intake of vitamins and minerals.

20. Food Guide Pyramid
The food guide pyramid was redesigned in A rainbow of colored, vertical stripes represent the five food groups, as well as fats and oils.
The U.S. Department of Agriculture (USDA) changed the pyramid because they wanted to do a better job of telling Americans how to be healthy. They guy climbing the staircase up the side of the pyramid shows how important it is to exercise and be active.

21. Food Guide Pyramid Orange - grains Green- Vegetables Red- fruits
Blue- milk and dairy products
Purple - meat, beans, fish, and nuts (consume the least amt. from this group)
Yellow - oils

22. Eating Disorders Anorexia- loss of appetite – sometimes intentional
Malnutrition- state of poor nutrition due to diet or illness.
Fluorine Deficiency- tooth decay.
Iodine Deficiency- goiter (enlarged thyroid)
Iron Deficiency- anemia

23. Eating Disorders Obesity Most common nutritional disease
Weighs 15% more than optimal body weight for gender, height, and bone structure
Obesity affects physical and mental health.
Causes- taking in more calories than are burned.

25. Anorexia Nervosa
Serious mental disorder, mostly in teenage females (in athletes- female gymnast are common to have it)
Criteria for diagnosis:
Intense fear of becoming obese that does not go away with weight loss
Distorted body image (feels fat even when emaciated)
Weight loss of at least 25% of original body weight
Refusal to maintain minimal normal weight
No know physical illness
Amenorrhea- absence of monthly periods

27. Bulimia
Episodic binge eating followed by PURGING (vomiting and laxative abuse)
Usually women, older than teens