1. Fundamentals of Nutrition
Nutrition includes all the body the processes related to food.
Digestion
Absorption
Metabolism
Circulation
Elimination
Nutritional Status refers to the state or condition of one’s nutrition

2. Fundamentals of Nutrition
Nutrition plays a large role in determining person’s:
Height
Weight
Strength
Skeletal and Muscular Development
Physical Agility
Resistance to disease
Appetite, posture, complexion, mental ability
Emotional and Psychological health

3. Poor Nutrition
As beneficial are the effects of good nutrition so to are the effects of bad poor nutrition:
Hypertension – high blood pressure
Atherosclerosis – narrowing of arteries
Osteoporosis – tiny openings in bones – brittle bones
Malnutrition – state of poor nutrition – disease, fatigue, depression, poor posture, over/under weight, poor complexion, lifeless hair, irritability

4. Essential Nutrients
Nutrients are composed of chemicals found in food – they are used by the body to perform all the body functions
Six Essential Nutrients
Carbohydrates – provide heat and energy
Lipids – growth & development, heat, energy, insulation, protection
Protein – Build and repair of body tissue
Minerals – regulate body functions and body repair
Water – Carries nutrients and wastes throughout body, regulates body functions

5. Carbohydrates Major source of readily available energy in the body
Commonly called starches or sugars
Considered cheaper source of energy because produced by plants
Easily Digested
Sources – Breads, cereals, noodles/pastas, crackers, potatoes, corn, peas, beans, grain, fruits, sugar and syrups

6. Lipids Commonly called Fats and Oils
Most common found in human body are called triglyceride, phospholipids and cholesterol
Most concentrated form of energy in the body
Maintain Body Temperature – Insulation
Cushion Organs and bones
Two Classifications of Fats – Saturated & Polyunsaturated
Saturated Fats – solid at room temperature
Polyunsaturated Fats - Soft or oily at room termperature

7. Cholesterol
Cholesterol is a lipid (fat) found in the body ad animal products
Common sources of cholesterol: egg yolks, fatty meats, shell fish, butter, creams, cheese and whole milk
Transported in the body by lipoproteins – HDL & LDL
HDL – good cholesterol carries it back to liver for re-use, prevents buildup in arteries
LDL – bad cholesterol – plaque buildup in arteries (atherosclerosis)

8. Proteins Proteins are the basic components of all body cells
Essential for building and repair of body
Regulates body functions by providing heat and energy
Made up of 22 Building Blocks – Amino Acids
9 Essential Amino Acids – complete – essential to life, found in fish, meats , milk eggs and cheese
13 Non Essential – incomplete – usually vegetable foods: cereals, soybeans, dry beans, peas, corn and nuts

9. Vitamins & Minerals Vitamins are compounds that are essential to life.
Important for metabolism, tissue building and regulation of body processes
They make things happen in body – they do not provide nutrients or energy
Two types – Water soluble (B complex, C, etc.) – Fat soluble (A,D,E,K)
Minerals – Inorganic (non-living) elements
Regulate body fluids, assist in body functions, aid in building of body tissue
DO NOT PROVIDE ENERGY OR NUTRIENTS

10. Digestion
Digestion is the process by which the body breaks down food into smaller parts, changes the food chemically and moves it through the system.
Two Parts – Mechanical & Chemical
Mechanical – food is broken down by teeth and moved through body by peristalsis – wave like motion cause by smooth muscles
Chemical – Food mixed with digestive juices secreted in the mouth, stomach, small intestine and pancreases
Juices contain enzymes that break down food so it can absorbed into blood stream

11. Absorption & Metabolism
Absorption – process where blood or capillaries pick up digested nutrients.
Nutrients are than carried throughout body by the blood
Most absorption occurs in the small intestine
Water, Salts and some vitamins are absorbed in Large Intestine
Metabolism – Process by which nutrients are used by the cells for building tissue, provide energy and regulation body functions
During this process nutrients are combined with Oxygen and energy and heat are produced

12. Energy
Energy is needed for all work in body both voluntary (skeletal muscles) and Involuntary (breathing, digestions, etc.) The rate at which the body uses energy just for maintaining its own tissue without doing any voluntary work is called BASAL MATABOLIC RATE -BMR

13. Measuring Food Food vary in the amount of energy they contain.
For example a candy bar contains more energy than an apple
When the body metabolizes nutrients to create energy heat is released.
The amount of heat released is the way energy content of food is measured
The heat is measured in a unit called Kilocalorie or just calorie
The number of calories in food is called its caloric value
Carbohydrates and Proteins have 4 calories/gram
Fat has 9 calories/gram
Vitamins, Minerals, Water = 0 calories

14. Measuring Food
An person’s caloric requirement is the number of calories needed by the body in a 24 hour period.
Caloric requirements vary from person to person
Physical activity, gain/loose weight, age, sex, size of person, climate, physical condition
General Guideline – 1 Pound = 3,500 calories
General Guideline – Maintain weight – 15 calories/pound/day
120 lb. person: 15 x 120 = 1800 calories/day
Decrease 500 calories/day is 3500 calories/week = 1 lb.
Recommended safe and efficient to loose 1 – 2 lbs./week

15. Maintaining Good Nutrition
Good Health is everyone’s goal and good nutrition is the best way to achieve good health
This is accomplished by eating a balanced diet in the correct amounts.
Choosing foods from the five major food groups within recommended servings per day is best way to maintain good nutrition
Foods should be from the FOOD GUIDE PYRAMID

16. Food Guide Pyramid

17. Diets
Regular Diet – is balanced and is generally for the ambulatory patient
Calories may be reduced, rich foods: deserts, creamed sauces, salad dressing fried food should be omitted.
Liquid Diets – Include clear and full liquids
Clear Liquid Diet – Carbohydrates & water (apple juice, grapefruit juice, fat free broths, plain gelatin, fruit ice, ginger ale, tea & black coffee
Full Liquid Diet – all clear liquids plus, strained soups, cereals, fruit and vegetable juices, yogurt, hot cocoa, custard, ice cream, pudding & sherbet
Nutritionally inadequate and should be used for a short time
Used after surgery, patients with acute infections, vomiting or diarrhea

18. Diets
Soft Diet – similar to regular diet except foods require little to no chewing
Diabetic Diet – Patients with Diabetes (body does not produce enough hormone insulin to breakdown carbohydrates) – limit/eliminate carbohydrates in diet
Sugar heavy foods need to be avoided – candy, soft drinks, deserts, cookies syrup, honey, gum, jams/jellies
Caloric Controlled Diets – include both low and high calorie diets
Patients to loose or gain weight
Low Cholesterol Diets – restrict food high in fats/cholesterol
Restrict saturated fats, beef, liver, pork, shellfish, egg yolk, creams, cheese, whole milk, coconut and palm oils
Cardiovascular patients, heart disease, atherosclerosis

19. Diets
Low Fat Diets – foods to be avoided: cream, whole milk, cheese, fatty meats, rich deserts, chocolate, nuts, fried food.
Obese patients and patients with gall bladder disease
Sodium Restricted Diets – Low Salt, do not add salt to foods, limit smoked foods, processed foods, pickles and olives
Patients with cardiovascular disease, hypertension, kidney disease, fluid retention
Protein Diets – Include low and high protein
Foods : meat, fish, mild, eggs, cheese
Patients with Kidney disease, renal failure, growth concerns

20. Diets Bland Diet – easily digested foods not to upset digestive system
Foods to be avoided: coarse foods, fried food, highly seasoned, pastries, candy, raw fruits & vegetables, alcohol, carbonated drinks, coffee and tea
Patients with ulcers, colitis, and other digestive disease
Low Residue – Eliminates or limits food that are high in bulk & fiber.
Limit raw fruits & vegetables, whole grain breads, cereals, nuts, seeds & beans
Patients with digestive disease, rectal disease and diarrhea