1. Chapter 11
Nutrition and Diets

2. 11:1 Fundamentals of Nutrition
Most people know there is a fundamental relationship between food and good health
Know what nutrients are needed
Choose proper foods for optimum health
Health care workers should practice and promote good nutrition

3. 11:1 Fundamentals of Nutrition
All body processes relating to food
Nutritional status
State or condition of one’s nutrition
Wellness
State of good health and optimal body function

4. 11:1 Fundamentals of Nutrition
Good nutrition effects
Healthy appearance
Well-developed body
Good attitude
Proper sleep and bowel habits
High energy level and enthusiasm
Freedom from anxiety

5. 11:1 Fundamentals of Nutrition
Good nutrition prevents or delays
Hypertension
Atherosclerosis
Osteoporosis
Diabetes mellitus
Malnutrition (including obesity)

6. 11:2 Essential Nutrients Composed of chemical elements found in food
Used to perform many body functions
As essential nutrients are used by the body, they are replaced by food eaten
Nutrients are divided into six groups (refer to Table 11-1 in text)
Changed text to lowercase

7. Carbohydrates Major source of readily usable human energy
Commonly called starches or sugars
Sources include breads, cereals, pastas, grains, fruits, sugar
Cellulose
Indigestible form of plant carbohydrate, provides bulk in digestive tract

8. Lipids (Fats) Commonly called fats and oils Organic compounds
Triglycerides, phospholipids, and sterols are most common in food and human body
May be saturated or polyunsaturated
Cholesterol
Sterol in body cells and animal products

9. Proteins Basic components of all body cells
Essential to repairing tissue, regulating body functions, providing energy and heat
22 amino acids make up proteins
9 amino acids are complete proteins
13 amino acids are incomplete proteins

10. Vitamins Organic compounds essential to life
Metabolism, tissue building, regulation of body processes
Antioxidants protect the body from free radicals
May be water-soluble or fat-soluble
Refer to Table 11-2 in text

11. Minerals Inorganic elements found in body tissues
Regulate body fluids
Assist body functions
Contribute to growth
Aid in building tissues
Refer to Table 11-3 in text

12. Water Found in all body tissues Essential for digestion
Makes up most of blood plasma and cell cytoplasm
Helps body tissues absorb nutrients
Helps move waste through body

13. 11:3 Utilization of Nutrients
Food must be broken down in the body so that nutrients can be obtained and absorbed into the circulatory system
Processes include digestion, absorption, and metabolism

14. Digestion Digestion Peristalsis moves food through digestive tract
Body breaks down food, changes food chemically, moves food through digestive system
Mechanical
Chemical
Peristalsis moves food through digestive tract

15. Absorption
Process by which blood or lymph capillaries pick up digested nutrients
Nutrients are carried to body cells
Most absorption occurs in small intestine

16. Metabolism
Process by which nutrients are used by cells for tissue building, providing energy, regulating body functions
Basal metabolic rate (BMR)
Rate at which body uses energy for tissue maintenance

17. 11:4 Maintenance of Good Nutrition
Good nutrition is the best way to achieve and maintain good health
Refer to Table 11-4 in text for more on nutrients in food
MyPlate
Personalized plan for healthy food choices
Refer to Figure 11-3 in text

18. 11:4 Maintenance of Good Nutrition
USDA Dietary Guidelines for Americans
Balance calories to manage weight
Reduce certain foods and food components
Increase certain foods and nutrients
Build healthy eating patterns

19. 11:4 Maintenance of Good Nutrition
Read food labels and understand the Nutrition Facts on the label
Food habits may be based on cultural or religious beliefs (refer to Table 11-5 in text)
Changing food habits is a slow, difficult process

20. 11:5 Weight Management Weight in relation to height for
Males and females
Large- or small-boned individuals
Body mass index (BMI) helps to determine healthy weight range
Refer to Figure 11-6 in text

21. Underweight and Overweight
BMI less than 18.5
More likely to have nutritional deficiencies
Related to eating disorders

22. Underweight and Overweight
Overweight and obesity
BMI of 25 to 29.9 (overweight) or greater than 30 (obesity)
Obesity creates higher risk for health problems

23. Measuring Food Energy Foods vary in the amount of energy they contain
Calorie, or energy content of food, is measure of heat produced during metabolism
Caloric requirements vary with each individual
Energy used must be replaced

24. Managing Weight Proper weight control leads to a long and healthy life
Change habits over time for sustained results
First consult a physician

25. Managing Weight 1 pound of body fat ≅ 3,500 calories
1 to 2 pounds per week is the safest way to lose or gain weight
USDA Dietary Guidelines are recommended for weight management

26. 11:6 Therapeutic Diets
Modifications of normal diet used to improve a specific health condition
Normally prescribed by physician and planned by dietitian
May change nutrients, caloric content, and/or texture of diet

27. Regular Diet Balanced diet Patient with no dietary restrictions
May have slight calorie reduction
Decreased or omitted: rich desserts, cream sauces, salad dressings, and fried foods

28. Liquid Diets Liquid foods at body temperature Clear liquids Full
Carbohydrates and water
Full
Clear liquids plus other liquids
Used after surgery, for digestive problems, before X-rays of digestive tract

29. Soft Diet Foods require little chewing and are easy to digest
Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and vegetables, nuts, coconut
Used after surgery, with infections, digestive disorders, dysphagia, chewing problems

30. Diabetic Diet Also called carbohydrate-controlled diet
Used for patients with diabetes mellitus
Patients frequently take insulin by injection
Calculate carbohydrates in each meal
Avoid sugar-heavy foods

31. Calorie-Controlled Diets
Low-calorie
For patients who are overweight
Avoid or limit high-calorie foods
High-calorie
For patients who are underweight, have anorexia nervosa, hyperthyroidism, cancer

32. Low-Cholesterol Diet Restricts foods containing cholesterol
Limits fats to less than 50 grams daily
Limit foods high in saturated fats
Used for patients with atherosclerosis and heart disease

33. Fat-Restricted Diets Also called low-fat diets
Limits fat intake to less than 50 grams daily
Avoid foods high in fat
Used for patients with gallbladder and liver disease, obesity, atherosclerosis

34. Sodium-Restricted Diets
Also called low-sodium or low-salt diets
Avoid or limit addition of salt; avoid salt-rich foods
Used for cardiovascular diseases, kidney disease, fluid retention (edema)

35. Protein Diets High-protein Low-protein
For growth-delayed children and adolescents, pregnant or lactating women, before/after surgery, patients with burns, fevers, infections
Low-protein
For certain kidney or renal diseases, allergic conditions

36. Bland Diet
Easily digested foods that do not irritate the digestive tract
Used for patients with ulcers, colitis, other digestive diseases

37. Fiber Diets High-fiber Low-fiber or low-residue
At least 30 grams of fiber without seeds or nuts daily
Low-fiber or low-residue
Eliminates or limits high-fiber foods
For patients with digestive or rectal diseases such as colitis or diarrhea

38. Other Diets
Other diets may be ordered that restrict or increase certain nutrients
Check prescribed diet and ask questions if foods seem incorrect
Include foods a patient likes if allowed