1. Nutrition Chapter 47

2. Nutrients
Carbohydrates
Proteins
Lipids/fats
Vitamins
Minerals
Water

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

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

5. Lipids (fats) Saturated fats Unsaturated fats Triglycerides
Cholesterol
Function

6. 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

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

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

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

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

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

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

13. Developmental Nutritional Needs
Toddlers
Preschoolers

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

15. Developmental Nutritional Needs
Adolescent’s needs
Anoxeria nervosa
Bulimia

16. Developmental Nutritional Needs
Young Adult
Middle aged adult

17. Developmental Nutritional Needs
Older Adult

18. 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

19. 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

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

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

24. Altered Nutrition Malnutrition Overnutrition Undernutrition
Overweight, obese
Undernutrition

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

26. 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

27. 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.

28. 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

29. QUESTIONS????