Nutrition Chapter 47

Nutrients Carbohydrates Proteins Lipids/fats Vitamins Minerals Water

Carbohydrates Sugar (simple) Starches (complex) Fiber Function Food sources

Proteins Essential amino acids Nonessential amino acids Incomplete proteins Function Food sources

Lipids (fats) Saturated fats Unsaturated fats Triglycerides Cholesterol Function

Vitamins Fat soluble Water soluble See vitamin/mineral handout A,D,E, K Water soluble C and B complex vitamin See vitamin/mineral handout Supplements

Vitamin/mineral Handout Minerals Inorganic elements found in nature See vitamin/mineral handout Supplements Vitamin/mineral Handout

Energy Balance Caloric value Metabolism Basal metabolic rate (BMR) Resting energy expenditure (REE)

Body Mass and Body Weight Ideal Body Weight (IBW) Body Mass Index (BMI) Box 47-2 pg. 1254 Percent body fat

Other Factors that Influence Nutrition Development Gender Ethnicity and culture Culturally responsive care pg. 1255 Beliefs about food Personal preferences Religious practices

Other Factors that Influence Nutrition Lifestyle Economics Medications & therapy Health Alcohol consumption Advertising Psychological factors

Developmental Nutritional Needs Neonates to 1 year Demand feeding Regurgitation (spitting up) Introduction of solid foods No honey Bottle mouth syndrome

Developmental Nutritional Needs Toddlers Preschoolers

Developmental Nutritional Needs School Age Children Balanced diet of about 2400 Kcal Breakfast Teach child about healthful eating Poor eating habits  obesity

Developmental Nutritional Needs Adolescent’s needs Anoxeria nervosa Bulimia

Developmental Nutritional Needs Young Adult Middle aged adult

Developmental Nutritional Needs Older Adult

Standards for a Healthy Diet Dietary Guidelines USDA Shift to plant-based foods Reduce foods with added sugars & fats Exercise regularly Consume foods daily with vitamin D, calcium, potassium, and fiber

Standards for a Healthy Diet Keep fat to 20% - 35% of total calories < 7% saturated fatty acids/day < 300 mg cholesterol/day Consume less than 1,500 mg sodium/day Moderate alcohol, if drink

Recommended Daily Intake based on back USDA guidelines(pg. 1263) My Pyramid My Plate

Vegetarian Diets (pg. 1263) Lacto-Ovo Lacto Ovo Pesco Vegan

Altered Nutrition Malnutrition Overnutrition Undernutrition Overweight, obese Undernutrition

Nutritional Assessment (pg. 1270) History Measurements Physical exam Lab values

Nursing Diagnosis Impaired nutrition: less than body requirements Impaired nutrition: greater than body requirements Readiness of enhanced nutrition Ineffective coping Deficient fluid volume Excess fluid volume Deficient knowledge Impaired swallowing Risk for aspiration

Goals Regain specified weight AEB weight gain of ½ to 1 pound per week Maintain or restore optimal nutritional status AEB consumption of at least 50% of a pureed diet at each meal. Will decrease weight AEB weight reduction of 1-2 pounds per week Will verbalize methods to manage stress, such as relaxation exercises by discharge.

Special Diets (pg. 1279-1282) As discussed in clinical learning lab Regular NPO Clear liquids Full liquids Soft diet Pureed diet Diet as tolerated Calorie restricted Fat restricted Sodium restricted Dysphagia

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