Unit I: Nutrition and Diet Therapy

Allied Health II

Fundamentals of Nutrition Nutrition: those processes that

allow the body to use food for energy, maintenance of health, and growth.

Nutritional status: the state of one’s nutrition

Wellness: state of good health with optimal body function (requires good nutrition)

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

Fundamentals of Nutrition…

Immediate effects of good nutrition include:

* Healthy appearance* Good attitude* Proper sleep and

bowel habits* Enthusiasm* Freedom from

anxiety

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

Carbohydrates Major source of human energy Simple carbs dissolve readily in cold water Complex carbs don’t dissolve

readily and aren’t “sweet” (oats, barley, starches)

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)

Fats Concentrated form of energy – twice as many

calories as the same amt of carbs / protein 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

Everyone needs some cholesterol - Excess cholesterol is believed to contribute to arteriosclerosis

Fats… LDL – low density lipoproteins

(bad)…carries fat to cells

HDL – high density lipoproteins (good)…carries excess fat from cells to liver to be broken down

Proteins Build and repair body tissue Provide heat and energy Help produce antibodies Made up of 22 amino acids (9 are

essential – complete protein – body can’t create these…must get them from diet)

Main sources/complete proteins: meat, fish, milk, cheese, eggs

Incomplete proteins: cereal, soybeans, dry beans, peas and peanuts

Body can’t store excess protein…excreted as urea

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 (9) or fat soluble (A,D,E,K)

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

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 Only nutrient we sense a need

for…thirst

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

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

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.

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.

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.

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.

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.

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.

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.

Therapeutic Diets Cont. Protein diet

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

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.

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.