1. Nutrition and Diets
Chapter 11

2. Fundamentals Relationship between food and good health Nutrition:
Includes all body processes relating to food that allow the body to use food for energy, maintenance of health and growth
Nutritional Status:
State or condition of one’s nutrition
Nutrition plays a role in many areas of our lives
Effects of good nutrition can be seen immediately

3. Diseases or Conditions
Many can be prevented or delayed by good nutrition
Hypertension
Excess fat or salt
Atherosclerosis
Large amounts of saturated fats or cholesterol
Osteoporosis
Long term calcium, magnesium and vitamin D deficiency
Malnutrition
State of poor nutrition caused by a poor diet or illness
Fatigue, depression, underweight or overweight, irritability
Muscular or skeletal deficiencies, reduced mental abilities

4. Essential Nutrients Chemical elements found in food
Used by body to perform functions
As body uses them, you need to replace with foods
Carbohydrates
Lipids
Cholesterol
Proteins
Vitamins
Minerals
Water

5. Carbohydrates Major source of energy Easily digested
Starches or sugars
Main source: breads, cereals, pasta, crackers, potatoes, corn, peas, beans, grains, fruits, sugar, syrups
Cellulose: ingestible form of plant carbohydrate
Provides bulk in the digestive tract
Bran, whole grains, fibrous fruits and vegetables

6. Lipids (Fats and Oils) Three kinds of lipids in food/human body
Triglycerides
Phospholipids
Sterols
Provide the most concentrated form of energy
Functions:
Maintain body temperature
Cushion organs and bones
Aid in absorption
Provide flavor to meals

7. Saturated and Polyunsaturated Fats and Cholesterol
Usually solid at room temperature
Fats in meat, eggs, whole milk, cream, butter, cheese
Polyunsaturated Fats:
Usually soft or oily
Vegetable oils, margarines
Cholesterol
Sterol lipid found in body cells and animal products
Egg yolk, fatty meats, butter, cream, cheese, organ meats
LDL: “bad cholesterol” leads to plaque build up
HDL: “good cholesterol” transports cholesterol back to the liver

8. Proteins
Build and repair tissue, regulate body functions, provide energy and heat
Made up of 22 “building blocks” called amino acids
Complete Proteins:
Contain 9 amino acids which are essential to life
Meat, fish, milk, cheese, eggs
Incomplete proteins:
Contain 13 remaining amino acids
Vegetable foods—cereals, soybeans, dry beans, corn, peas, peanuts

9. Vitamins Regulate metabolism, build tissue, regulate body processes
Allow body to use energy provided by carbohydrates, fats, and proteins
Only small amount of vitamins are needed
Antioxidants—help protect body from harmful chemicals/free radicals
Water Soluble Vitamins: Dissolve in water, not stored in the body and can be destroyed by cooking, light, air
Fat Soluble: Dissolve in fat, can be stored in the body, not easily destroyed by cooking, air, light

10. Minerals Inorganic (non-living) elements found in all body tissues
Regulate body fluids
Assist in growth and muscle building
Minerals including zinc, selenium, copper, and manganese are oxidants

11. Water Found in all body tissues Functions Found in most foods
Digestion
Makes up most of the blood plasma, and cytoplasm of cells
Helps move body tissues to absorb nutrients
Moves waste materials though the body
Found in most foods
Average person needs 6-8 glasses of water to provide the body with the water it needs

12. Utilization of Nutrients
Digestion
Process in which body breaks the food down into smaller parts
Changes the food chemically
Moves food through digestive system
Mechanical Digestion
Chemical Digestion
Absorption
Blood or Lymph pick up the digested nutrients and carry them to the cells
Most occurs in the small intestine
Metabolism
Nutrients are used by cells for building tissue, providing energy and regulating functions

13. Energy During metabolism heat and energy are released
Energy is required for voluntary and involuntary work
Basal metabolic rate (BMR)
Rate in which body uses own energy for maintaining it’s own tissue
Body needs energy continually
Stores some nutrients for future use
Uses stored nutrients to provide energy when food intake is not adequate for energy needs

14. Maintenance Good nutrition=good health Balanced diet USDA food pyramid
5 major food groups
Foods arranged according to similar nutrients
Exercise is encouraged
Pyramid was updated in 2011

15. Old Food Pyramid

16. New Food Pyramid

17. Food Groups 5 major groups
Grains
Veggies
Fruits
Milk and milk products
Meats/fish/poultry, dry beans, eggs and nuts
The USDA recommendations are based off of a 2,000 calorie per day diet

18. Healthy Eating Habits Make smart choices from every food group
Find balance between food and physical activity
Limit fats
Get the most nutrition out of your calories
Use sugar in moderation
Reduce sodium and increase potassium
Read food labels
Be aware that alcohol is harmful to your health
Food habits affect nutrition

19. Weight and BMI
Weight: good nutrition and adequate exercise allows an individual to maintain a healthy weight
Males: 60 inches=106 lbs, each additional inch=6 additional pounds
Females: 60 inches=100 lbs, each additional inch=5 additional pounds
Increase up to 10% for large bone structure and decrease up to 10% for small bone structure
BMI: calculation that measures weight in relationship to height and correlates that number with body fat
Better indicator of health than weight alone
Divide weight in kilograms by height in meters squared
Ideal range is

21. Overweight
Body weight that is 10-20% above average recommended weight for a person’s height
Obesity: more than 20% above
Health Stats show over 30% of adults are obese
60 million in the U.S.
15% of 6-17 year olds
Causes: excessive calorie consumption and inadequate physical activity. Genetic, psychological, socioeconomic, cultural and environmental factors contribute.
High risk for hypertension, DM, coronary heart disease, hypertension, CVA, osteoarthritis, sleep apnea
Obesity decreases life span and causes many early deaths

22. Underweight Body weight that is 10-15% below desired weight
More likely to have nutritional deficiencies
Can include inadequate intake of food, excessive exercise, severe infections, eating disorders, diseases and/or starvation
Treatment involves gradually increasing amount of food eaten, eating higher calories, seeking counseling

23. Measuring Food Energy Foods contain energy, but vary in amount
When body metabolizes energy heat is released
Measurement of amount of heat produced during metabolism is how energy content of food Is measured
Heat is measured in a kilocalorie or calorie
Number of kilocalories/calories are known as that foods caloric value
Carbs and proteins=4 calories per gram
Fat=9 calories per gram
Vitamins, minerals, and water have no calories

24. Caloric Requirements
Number of calories needed by the body in a 24 hour period
Vary from person to person and depend on size, sex, age, physical condition, climate
Physical activity is a large factor when determine caloric requirements
Energy lost during activity needs to be replaced
Gain weight=decrease activity/increase calories
Lose weight=increase activity/decrease calories

25. Managing Weight Diets Discuss weight management with a physician
Best method is to make desired changes slowly
Avoid fast weight loss because weight is regained when regular diet is resumed
Increase exercise gradually
Discuss weight management with a physician
Nutrition plan
Steady loss of 1-2 lbs per week is recommended

26. Weight loss/Gain Guidelines
1 lb= 3,500 calories
Loose 1 lb—decrease of 3,500 calories is required
Achieved through decrease in consumption or increase in exercise
Decrease calories by 500 calories a day=3,500/1lb per week
To maintain weight
15 calories per pound of body weight
Gain weight
Increase by 500 calories=1 lb per week
Increasing or decreasing exercise along with calories is essentail
Slow steady weight gain of 1-2 lbs is efficient and safe

27. USDA Dietary Guidelines
Balance calories from foods and beverages
Prevent gradual weight increases
Engage in 30 minutes of exercise
Consume less than 10% of calories from fatty acids and less than 300 milligrams of cholesterol daily
Keep total fat between 20-35% of calories
Select lean, low-fat, or fat-free foods
Eat more fiber-rich foods, vegetables, and whole grains

28. Therapeutic Diets
Modifications of a normal diet used to improve specific health conditions
Normally prescribed by a dr. and planned by dietitian
Changes may include
Nutrients
Caloric content
Textrue
Healthcare workers may need to use encouragement and patients when helping individuals eat a special diet

29. Regular Diet Liquid Diet
Balanced diet usually used for patient with no dietary restrictions
Liquid Diet
Foods that are liquid at room temperature
Nutritionally Inadequate for long periods of time
Clear of full liquid diets
Clear—water, apple juice, broth, plain gelatin, coffee, tea, ginger ale
Full—soups, fruit/veggie juices, yogurt, ice cream, pudding, sherbet
Used for patients after surgery, digestive problems, replace fluid loss, before x-rays

30. Soft Diet Diabetic Diet Foods that require little chewing
Easily digested
Avoid meat and shellfish, spicy foods, rich desserts, fried foods, raw fruits and veggies, nuts
Diabetic Diet
Used after surgery, patients with infections, digestive or oral problems
Used for patients with DM
Exchange lists
Group foods according to type, nutrients, calories
Allow a certain number of items from each exchange list according to individual needs
Sugar heavy foods, drinks, candies, cookies, syrup, jellies are avoided

31. Calorie Controlled Diets
Low calorie diet
Used for overweight patients
Avoid or limit high calorie foods
Butter, cream, whole milk, soft drinks, fatty meats, salad dressings
High calorie diet
Used for patients who are underweight, have anorexia, hyperthyroidism, cancer
Extra proteins and carbs are included
Avoid high bulk and fibrous foods
Avoid high fat foods

32. Low-Cholesterol Diet Fat-Restricted/Low-Fat diet
Restricts foods containing cholesterol
Atherosclerosis and heart disease patients
Limit foods high in saturated fat
Fat-Restricted/Low-Fat diet
Avoid cream, whole milk, cheese, fatty meats, dressings
Patients with gallbladder and liver disease, obesity, and heart disease

33. Sodium-restricted diets
Low-sodium/low salt diets
Avoid or limit addition of salt to any food
Avoid processed or smoked foods, pickles, olives, canned foods
Used for cardiovascular diseases, kidney disease or edema
Protein Diet
Low and High protein diets
Low: kidney or renal diseases or certain conditions (PKU)
High: Children/adolescents needing more growth, pregnant or lactating women, before/after surgery, burn patients
Protein rich foods: cheese meats, fish, milk, eggs

34. Bland Diet Low-Residue Diet
Easily digested foods that don’t irritate the digestive tract
Avoid spicy or fatty foods, alcohol, carbonated beverages
Patients with ulcers, colitis, or digestive problems
Low-Residue Diet
Eliminates or limits foods high in fiber
Raw fruits/vegetables, grains
Patients with digestive and rectal diseases or diarrhea