Unit I: Nutrition and Diet Therapy

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Unit I Nutrition and Diet Therapy

• Allied Health II

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Fundamentals of Nutrition

• Nutrition Digestion, metabolism, circulation,
  and elimination
• Nutritional status refers to the state of ones
  nutrition
• Wellness state of good health with optimal body
  function (requires good nutrition)

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Fundamentals Of Nutrition Cont.

• Nutrition plays a large role in determining
• Height
• Weight
• Strength
• Skeletal and muscle development
• Physical ability
• Resistance to disease
• Appetite
• Posture
• Complexion
• Mental ability
• Emotional and psychological health

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Fundamental of Nutrition Cont.

• Immediate effects of good nutrition include
• Healthy appearance
• Good attitude
• Proper sleep and bowel habits
• Enthusiasm
• Freedom from anxiety

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Fundamentals of Nutrition Cont.

• Good nutrition may delay or prevent the
  following
• Hypertension
• Arteriosclerosis
• Osteoporosis
• Malnutrition
• Obesity

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Essential Nutrients

• Composed of chemical elements found in food
• Used by the body to perform body functions
• Nutrients in food replace those used by the body
• Essential nutrients divided into six groups

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Carbohydrates

• Major source of human energy
• Starches or sugars
• Easily digested, grow well in most climates, keep
  well without refrigeration
• Main sources bread, cereals, pasta, crackers,
  potatoes, corn, peas, fruits, sugars and syrups
• Cellulose indigestible carbohydrates, provides
  bulk (bran, whole-grain cereal, fibrous fruits
  and veggies)

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Fats

• Lipids
• Concentrated form of energy
• Help maintain body temperature by providing
  information
• Help cushion organs and bones
• Aid in the absorption of fat-soluble vitamins
• Provide flavor to meals
• Main sources butter, margarine, oils, creams,
  fatty meats, cheeses, and egg yolk
• Classified as saturated or polyunsaturated
• Cholesterol- fatty substance found in body cells
  and animal fats-found in egg yolk, fatty meats,
  shellfish, butter, cream. Cheese, whole milk, and
  organ meats
• Excess cholesterol is believed to contribute to
  arteriosclerosis

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Proteins

• Build and repair body tissue
• Provide heat and energy
• Help produce antibodies
• Made up of 22 amino acids (9 are essential)
• Main sources/complete proteins meat, fish, milk,
  cheese, eggs
• Incomplete proteins cereal, soybeans, dry beans,
  peas and peanuts

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Vitamins

• Organic compounds that are essential to life
• Regulate body functions
• Repair body tissue
• Only a small amount required-well balanced diet
  provides required vitamins
• Excess or deficiency can cause poor health
• Water soluble or fat soluble

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Minerals

• Inorganic (nonliving) elements found in all body
  tissue
• Regulate body functions
• Build and repair body tissue
• They include calcium, phosphorus, sodium,
  potassium, iron, iodine, fluorine and others

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Water

• Found in all body tissues
• Essential for digestion
• Makes up most of blood plasma
• Helps body tissue absorb nutrients
• Helps move waste material through body
• Average person should drink 6-8 glasses of water
  a day

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Utilization of Nutrients

• Digestion-breaks down the foods we eat
• 1. Mechanical or chemical
• 2. Peristalsis
• Absorption-process of taking in nutrients by the
  body
• 1. Most absorption occurs in the small
  
• intestine
• 2. Water, salts, and some vitamins in
• large intestine

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Utilization of Nutrients Cont.

• Metabolism-use of nutrients by the body
• 1. Basal metabolic rate (BMR)
• Measuring Food Energy
• 1. Calorie-the amount of heat produced
  
• during metabolism
• 2. Most people use an average of 3,500
• calories per day
• 3. To lose weight, a person must take in
• fewer calories then are burned
• 4. To gain weight, a person must take in
  more calories then the person uses

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Therapeutic Diets

• Regular Diet
• A balanced diet usually used for the ambulatory
  patient.
• Foods such as rich desserts, cream sauces, salad
  dressings, and fried foods may be decreased or
  omitted.

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Therapeutic Diets Cont.

• Liquid diets
• Include both clear and full liquids.
• Foods included on the clear diet are mainly
  carbohydrates and water, including apple or grape
  juice, plain gelatin, ginger ale, and tea or
  coffee with sugar.
• Foods included in the full liquid diet are
  strained soups, fruits and vegetable juices, ice
  cream, custard, pudding, and eggnog.

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Therapeutic Diets Cont.

• Soft diet
• Foods must require little chewing and be easy to
  digest.
• Foods to avoid are meat, shellfish, spicy foods,
  rich desserts, fried foods, nuts, and coconut.

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Therapeutic Diets Cont.

• Diabetic diet
• Used for patients with diabetes mellitus.
• The diet contains exchange list that group foods
  according to type, nutrients, and caloric
  contents.
• Patients are allowed a certain number of items
  from each exchange list according to there
  individual needs.

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Therapeutic Diets Cont.

• Low-cholesterol diet
• Foods high in saturated fat, such as beef, liver,
  pork, lamb, egg, yolk, cream cheese, natural
  cheeses, and whole milk are limited.

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Therapeutic Diets Cont.

• Fat-restricted diets
• Also called lo-fat diets.
• Examples to avoid include cream, whole milk,
  cheeses, fats, fatty meats, rich desserts,
  chocolate, nuts, coconuts, nuts, fried foods, and
  salad dressings.

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Therapeutic Diets Cont.

• Sodium-restricted diet
• Patients should avoid or limit adding salt to
  food, smoked meats or fish, processed foods,
  pickles, olives, sauerkraut, and some processed
  cheeses.

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Therapeutic Diets Cont.

• Protein diet
• Protein rich foods include meats, fish, milks,
  cheeses, and eggs.

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Therapeutic Diets Cont.

• Bland diet
• Consist of easily digested foods that do not
  irritate the digestive tract.
• Foods to be avoided include coarse foods, fried
  foods, highly seasoned foods, pastries, candies,
  raw fruits and vegetables, smoked and salted
  meats, whole grain breads, etc.

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Therapeutic Diets Cont.

• Low-residue diet
• Eliminates or limits foods that are high in bulk
  and
  fiber.
• Examples of such food include raw fruits and
  vegetables, whole-grain breads and cereals, nuts,
  seeds, beans, peas, coconut, and fried food.