2. Nutrition in Nursing Steps to a healthier patient

3. Overview of Nutrients  Proteins (macronutrients)- required for proper growth & development; composed of amino acids.  Adult recommended daily allowance (RDA) -0.8 grams/kg/day, 10% total calories  Additional protein needed for infants, children, and pregnant or lactating women.  Insufficient amounts can lead to protein energy malnutrition- i.e. atrophy and wasting away of muscle & poor wound healing.

4. Overview of Nutrients  Carbohydrates-macronutrients: include starches, sugars (fructose, glucose, lactose, sucrose), and cellulose  4 calories/gram; are key source of energy.  Found in fruits, vegtables, milk, and grains  Promotes normal metabolism, including fat metabolism  Spares protein  Insufficient amount results for protein and fat being used up.

5. Overview of Nutrients  Fats (macronutrients): Concentrated sources of energy, provides 9 calaries/gram  Needed for proper absorption of fat-soluble vitamins  Stored in body to maintain body warmth and cushion or protect internal organs.  Sources include animal products-i.e., egg yolk, organ meat, butter, cheese, various oils.  The cholesterol content determine if the fat is- saturated, monounsaturated, or polyunsaturated.  The more solid the fat the higher the saturated fat.  Leads to obesity, heart disease, and some cancers if taken in large amounts over a long period of time.  Insufficient intake can result in ↑ risk infection, skin lesions, amenorrhea, and cold sensitivity (no fat stores).

6. Overview of Nutrients  Minerals (micronutrients): Part of the bones, cells, and hormones.  Enhances cellular function  Widely abundant in foods.  Major minerals-calcium, sodium, potassium, magnesium, chloride, and phosphorus.  Trace elements-iron, iodine, copper, zinc, selenium, manganese, flouride, chromium, and molybdenum.  Mineral intake can also be supplemented-usually as a multivitamin.

7. Overview of Nutrients  Vitamins (micronutrients): classified as water soluble (B and C vitamins)-easily excreted from the body or fat soluble (vitamins A, D, E, K)-which can be stored and cause toxicity if taken to excess.  Used as catalysts of body functions, coenzymes in metabolic processed, for growth, collagen production, wound healing, hormone synthesis, and vision.  Can be obtained through diet alone or supplementation.  Depends on the supplement- for example: Folic acid-is found in orange juice, meat, leafy green vegtables-If there is a deficiency it can cause nutritional anemia or neural tube defects in unborn chidren.

9. The Food Pyramid Steps to a healthier you GRAINSVEGETABLESFRUITSOILSMILKMEAT & BEANS

10. Grains Make half of your grains whole  List a few examples of grains that are plentiful in your area.  Discuss how much children should eat every day and when they might have them.  Together, research and discuss the health benefits of grains.  Encourage children to list foods that they like from this food group.

11. Vegetables Vary your veggies  List a few examples of vegetables that are plentiful in your area.  Discuss how much children should eat every day and when they might have them.  Together, research and discuss the health benefits of vegetables.  Encourage children to list foods that they like from this food group.

12. Fruits Focus on fruits  List a few examples of fruits that are plentiful in your area.  Discuss how much children should eat every day and when they might have them.  Together, research and discuss the health benefits of fruits.  Encourage children to list foods that they like from this food group.

13. Oils Know your fats  List a few examples of oils and fats.  Discuss how much children should eat daily and what foods contain oils and fats.  Together, research and discuss the health benefits associated with the different kinds of oils and fats.  Encourage children to list foods that they like from this food group.

14. Milk Get your calcium rich foods  List a few examples of milk products.  Discuss how much children should eat daily and when they might have them.  Together, research and discuss the health benefits of milk products.  Encourage children to list foods that they like from this food group.

15. Meat and Beans Go lean on protein  List a few examples of meat and bean products that are plentiful in your area.  Discuss how much children should eat daily and when they might have them.  Together, research and discuss the health benefits of meat and beans.  Encourage children to list foods that they like from this food group.

16. Discretionary Calories Extras for luxury foods  What are discretionary calories?  Discuss how many discretionary calories children should eat every day.  Solicit class feedback for examples of ways to use discretionary calories.

17. Physical Activity Strive for 60 minutes or more per day  What is physical activity?  Discuss moderate vs. vigorous activity.  Solicit class feedback for examples of moderate and vigorous activities.

18. Eat Well and Stay Healthy!  Encourage children to use the MyPyramid Worksheet, for a week, and to eat their favorite foods in each group to meet their daily requirements.  Download the worksheet here: MyPyramid Worksheet.MyPyramid Worksheet  Discuss their findings at the end of the week.  How might each child eat more healthfully?

19. Conclusion  Summarize the health benefits of each food group.  Encourage children to do research on any new finding about food and health.  Encourage children to continue keeping a food diary.  Encourage children to strive for 60 minutes or more of physical activity every day.  Ask your school nurse or doctor to visit the class to share facts about food and health on an ongoing basis.