1. Unit 19 Nutrition and Diets Page 409

2. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.2 :Label your foldable…  Pg 1 –Nutrition –Nutirional status –Role of Pg 2 –Effects Pg 3-8  Water  Carbohydrates  Lipids (fats and oils)  Proteins  Vitamins Minerals  Fiber

3. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.3 10:1 Fundamentals of Nutrition  Most people know there is a 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

4. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.4 Fundamentals of Nutrition (continued) Start your foldable  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

5. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.5 Effects of Good Nutrition  Healthy appearance  Good attitude  Proper sleep and bowel habits  High energy level  Enthusiasm and freedom from anxiety

6. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.6 Effects of Poor Nutrition (continued)  Diseases or conditions prevented or delayed through good nutrition –Hypertension –Atherosclerosis –Osteoporosis –Malnutrition

7. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.7 Hypertension  High Blood Pressure, may be caused by an excess amount of fat or salt in the diet. Can lead to diseases of the heart, blood vessels, and kidneys

8. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.8 Atherosclerosis  Condition in which arteries are narrowed by the accumulation of fatty substances on their inner surfaces: thought to be caused by a diet high in saturated fats and cholesterol, can lead to heart attack or stroke.

9. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.9 Osteoporosis  Condition in which bones become porous and break easily, one cause in long-term deficiencies of calcium, magnesium, and Vitamin D.

10. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.10 10:2 Essential Nutrients  Chemical elements that are found in food  Used by the body to perform many different body functions  See Tables in text and pages 413-414

11. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.11 Essential Nutrients (continued)  Water  Carbohydrates  Lipids (fats and oils)  Proteins  Vitamins  Minerals

12. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.12 Water  Carries nutrients and wastes to and from body cells; regulates body functions.  Found in all body tissues. Essential for digestion.  Although water is found in almost all foods, the average person should still drink six to eight glasses of water each day.   55-65% body weight   Body loses water through  evaporation, excretion, and respiration  The only nutrient we sense a need for – thirst  Cont…..

13. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.13 5 essential functions…  See page 409  Solvent  Transport medium  Lubricant  Temp control  cushion

14. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.14 Bell…  Work pages copied on last page of packet  C  Water weight = water percentage  Body weight100

15. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.15 Bell  List the 5 essential functions of water

16. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.16 Carbohydrates  Provide heat and energy; supply fiber for good digestion and elimination.  Example: Breads, Cereals, Rice and Pasta  6-11 servings per day.  _____% of daily calorie intake? (pg )  Excess carbohydrates converted to fat  Monosaccharide = simple sugar = glucose   Disaccharides = double sugar   Polysaccharides = complex sugar  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 not nutritional value   Complex carbohydrates containing starch and cellulose are healthier – they supply ROUGHAGE – the indigestible part of food

17. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.17 Bell  Workbook p248 A  And B 1 (this is copied for you =last pg of pkt!)

18. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.18 Lipids (Fats)  Provide fatty acids needed for growth and development: provide heat and energy.  Source of energy – twice as many calories as the same amount of carbohydrate or protein  Stored fat provides energy during emergencies  carry fat-soluble vitamins (A, D, E, and K) to body cells.  Fats in meats, eggs, whole milk, butter, cheeses  2-3 servings per day

19. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.19 CHOLESTEROL  Fat in animal products like meat, cheese, eggs  Excess cholesterol in the body will start to build up inside the artery walls causing atherosclerosis  Recommended blood level under 200 mg/dl  HDL – High Density Lipoprotein – “good”, removes excess cholesterol from cells and carries it back to liver to be broken down/eliminated  LDL – Low Density Lipoprotein – carry fat to cells

20. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.20 Proteins  Build and repair body tissue, provide heat and energy, help produce antibodies  Examples: Meats, Fish, dry beans, peas corn.  2-3 servings per day

21. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.21 Bell  (Back of pkt)  Answer B 2

22. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.22 Vitamins   VITAMIN – biologically active organic compound  Function as coenzyme for normal health and growth, some behave like hormones  A, D, E, K – fat soluble vitamins – can be stored by the body   B vitamins, pantothenic acid, folic acid, biotin and Vitamin C – water soluble – can’t be stored, excess excreted by body  Examples: Vitamins: Page 414 in book

23. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.23

24. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.24 Vitamins A Vision Night Blindnes s Yellow and Orange Veggies D Teeth and Bones Dairy Products E Antioxidant Wheat germ; whole grain; nuts K Clotting Liver; organ meats C Prevents scurvy Collagen formation Citrus fruits

25. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.25 Bell…..  Workbook page 248-249 E

26. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.26 MINERALS   MINERAL – from inorganic compounds in food, many necessary for human growth and maintenance   Most important are: sodium, potassium, calcium, iron  Regulate body functions; build and repair body tissue.  Examples: Minerals: Page 413 in book

27. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.27 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

28. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.28

29. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.29 Nutrition Labeling  FDA requires nutrition labeling for most foods  Includes information on calories, nutrient contents  Quantitative amt per serving except vitamins and minerals   Includes recommended daily allowances of nutrients 

30. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.30 Bell  3)…List three most important ideas about The Food Pyramid  2) Write two questions generated by this information  1) Record one Implication for a health care provider  Text 415: Dietary Guides for Americans

31. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.31

32. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.32

33. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.33 Bell pg 415 in text  3…List three most important ideas about Effects of aging on Nutrition  2) Write two questions generated by this information  1) Record one Implication for a health care provider

34. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.34 10:3 Utilization of Nutrients  Digestion: Process by which the body breaks down food into smaller parts. –Mechanical –Chemical  Absorption: After food is digested, absorption occurs. Blood or lymph pick up nutrients and carry to cells.  Metabolism: After absorption occurs nutrients are used by the cells for tissue building, energy and body functions

35. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.35 BELL  using NC Health Careers book explore and write up  1) Dietitian  2) Dietetic Technician  3) Public Health Nutritionist  : Nutritionist.htm‎ (40 KB‎) : Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎)

36. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.36 Utilization of Nutrients (continued)  Measuring food energy  Individual’s caloric requirements  General guidelines for weight maintenance  General guidelines for weight loss  General guidelines for weight gain

37. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.37 10:4 Maintenance of Good Nutrition  Good nutrition is the best way of achieving and maintaining good health  Balanced diet (see Figure 19-1in 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

38. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.38 Guidelines for Good Eating Habits  Variety of foods  Maintain healthy weight  Low in fat, saturated fat, and cholesterol  Plenty of vegetables, fruits, and grain products  Sugars, salt, and sodium in moderation

39. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.39 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 can be slow

40. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.40  http://www.cbsnews.com/stories/2010/11/2 1/sunday/main7075673.shtml?tag=cbsnew sTwoColUpperPromoArea

41. Inside the Pyramid http://www.mypyramid.gov/pyrami d/index.html http://www.nutritionexplorations.or g/kids/nutrition-pyramid.asp

42. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.42 FOOD GUIDE PYRAMID  http://www.mypyramid.gov/pyramid/index.ht ml  WE will use this website to create your pyramid

43. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.43

44. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.44 Bell  Complete d (thru 10) back of packet

45. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.45 Bell  Answer questions on last page of pkt.b,c,d

46. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.46 10:5 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

47. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.47 Bell….  Text page 423 (old)397 Apply Theory practice to 1 only

48. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.48 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

49. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.49 Liquid Diet  Clear and full liquids  Liquid foods at body temperature  Clear: carbohydrates and water  Full: clear liquids plus other liquid items  Uses – after surgery, acute infections, digestive problems, to replace lost fluids, and in preparation for X-rays of the digestive tract

50. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.50 Low-Cholesterol Diet  Restricts foods containing cholesterol  Used for patients with atherosclerosis and heart disease  Limit foods high in saturated fats

51. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.51 Sodium-Restricted Diet  Also called low-sodium or low-salt diets  Used for cardiovascular diseases  Avoid or limit addition of salt; avoid salt-rich foods

52. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.52 Protein  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

53. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.53 Bland Diet  Easily digested foods that do not irritate the digestive tract  Used for patients with ulcers, colitis, and other digestive diseases

54. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.54 Soft  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

55. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.55 Diabetic  Used for patients with diabetes mellitus who often take insulin  Exchange lists are used to choose foods on exchange lists  Avoid sugar-heavy foods

56. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.56 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

57. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.57 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

58. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.58 Low-Residue Diet  Eliminate or limit foods high in bulk and fiber  For patients with digestive or rectal diseases such as colitis or diarrhea

59. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.59 Diet Therapy Regular Diet  Balanced diet – no restrictions Liquid Diet  Clear or full liquids  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 Sodium- restricted  Reduced salt intake for patients with cardiovascular disease, kidney disease and edema  No added salt and avoid smoked or processed foods, pickles, olives and some processed cheese. 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

60. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.60 Other Therapeutic Diets  Other diets may be ordered that restrict or increase certain nutrients  Check prescribed diet and ask questions if foods seem incorrect  Try to include patient’s likes if they are allowed on diet  If patient will not eat the foods on diet, the diet will not contribute to good nutrition

61. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.61 Healthy Diet  See f on outline

62. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.62 Design a menu  Refer to Red DHO text books  Pages 261-264  Create a menu for one day for the diet you have been assigned

63. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.63 Assignment  using NC Health Careers book explore and write up ONE  1) Dietitian  2) Dietetic Technician  3) Public Health Nutritionist  : Nutritionist.htm‎ (40 KB‎) : Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎) Nutritionist.htm‎ (40 KB‎)

64. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.64 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  page 410

65. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.65 ANOREXIA NERVOSA  Serious mental disorder, mostly in teenage females  Criteria for diagnosis: 1. Intense fear of becoming obese that does not go away with weight loss 2. Distorted body image (feels fat even when emaciated) 3. Weight loss of at least 25% of original body weight 4. Refusal to maintain minimal normal weight 5. No known physical illness 6. Amenorrhea BULIMIA  Episodic binge eating followed by PURGING (vomiting and laxative abuse)  Usually women, older than teens ANOREXIA – loss of appetite

66. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.66 Malnutrition  The state of poor nutrition, may be caused by poor diet or illness. Symptoms include fatigue, depression, poor posture, being overweight or underweight, poor complexion, lifeless hair, and irritability.

67. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.67 Malnutrition Cont.  Malnutrition is most likely to affect individuals living in extreme poverty, patients undergoing treatment for cancer, infants, young children, adolescents and the elderly. Obesity is also a form of malnutrition, caused by excess food consumption

68. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.68 Deficiency Diseases  Fluoride -if not in diet leads to tooth decay  Iodine deficiency leads to goiter  Iron poor diet can lead to Anemia

69. Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED.69 Bell  Answer question number 2 on 253 in workbook.