1. ©2003, Elsevier Science (USA). All rights reserved. CHAPTER 1,2,& 4 NUTRITION ESSENTIALS and Diet Therapy by Angie Lawson RN, BSN 01- 01

2. ©2003, Elsevier Science (USA). All rights reserved. History of Food Guides 1940s—Seven Food Groups; included butter (for a vitamin D source). 1950s—“Basic Four” Food Groups. Composed of bread, vegetables and fruits, dairy, and meat/protein. 1990s—The Food Guide Pyramid. The foundation of the diet (base of the pyramid) is plant-based; fats and sugars form the smallest part of the diet (tip of the pyramid). 01- 02

3. ©2003, Elsevier Science (USA). All rights reserved. Basic Terms Nutrition Malnutrition Optimal Nutrition Nutrient Kilocalorie Health Public Health Holistic Health Medical Nutrition Therapy

4. ©2003, Elsevier Science (USA). All rights reserved. External Barriers to Adequate Nutrition Economic Physical Cultural Ecologic Emotional Religious Political

5. ©2003, Elsevier Science (USA). All rights reserved. Positive Meal Environment Positive Conversation Soft Music Candles Eat as a family Food Variety Encourage Relaxation

6. ©2003, Elsevier Science (USA). All rights reserved. Know some Positive Ethnic Eating Habits for: Chinese French Japanese Mediterranean Region

7. ©2003, Elsevier Science (USA). All rights reserved. Vegetarians Lacto-ovo vegetarian Lacto-vegetarian Total vegetarian 01- 03

8. ©2003, Elsevier Science (USA). All rights reserved. Macronutrients Carbohydrates Proteins Fats 01- 04

9. ©2003, Elsevier Science (USA). All rights reserved. Carbohydrates Sugars – Monosaccharides – Disaccharides Starches – Polysaccharide Dietary Fiber

10. ©2003, Elsevier Science (USA). All rights reserved. Proteins Biological Value Essential Amino Acids Complete Protein Incomplete Protein

11. ©2003, Elsevier Science (USA). All rights reserved. Fats (Lipids) Phospholipids Sterols Monounsaturated Fats Saturated Fats Unsaturated Fats Cholesterol Triglycerides

12. ©2003, Elsevier Science (USA). All rights reserved. Triglycerides Diglycerides Monoglycerides Glycerol

13. ©2003, Elsevier Science (USA). All rights reserved. Calories per Gram Carbohydrates = 4 kcal Proteins = 4 kcal Fats = 9 kcal ***YOU WILL WANT TO MEMORIZE THIS. YOU WILL SEE IT AGAIN.***

14. ©2003, Elsevier Science (USA). All rights reserved. Vitamins & Minerals Water soluble Fat soluble Major Minerals Trace Minerals

15. ©2003, Elsevier Science (USA). All rights reserved. Fat Soluble Vitamins Vitamin A Vitamin D Vitamin E Vitamin K

16. ©2003, Elsevier Science (USA). All rights reserved. Water Soluble Vitamins Vitamin B Complex – Thiamin (Vit B1) – Riboflavin (Vit B2) – Niacin (Vit B3) – Pyridoxine (Vit B6) – Cobalamin (Vit B12)

17. ©2003, Elsevier Science (USA). All rights reserved. Water Soluble Vitamins (cont.) Folate Choline Pantothenic Acid Biotin Vitamin C (Ascorbic Acid)

18. ©2003, Elsevier Science (USA). All rights reserved. Major Minerals Calcium Magnesium Phosphorus Potassium Sodium

19. ©2003, Elsevier Science (USA). All rights reserved. Trace Minerals Fluoride Iron Iodine Selenium Zinc

20. ©2003, Elsevier Science (USA). All rights reserved. Other Trace Minerals Chromium Cobalt Copper Manganese Molybdenum Sulfur Nickel, Tin, Vanadium & Silicon

21. ©2003, Elsevier Science (USA). All rights reserved. Electrolytes Sodium Potassium Calcium Magnesium Chloride Phosphate

22. ©2003, Elsevier Science (USA). All rights reserved. Harmful Minerals Arsenic Excess Mercury Lead

23. ©2003, Elsevier Science (USA). All rights reserved. Water > ½ of body weight is water Intake = Output Increase intake – Excessive sweating – Fever – Diarrhea – High protein & fiber diets