Basic Nutrition

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Basic Nutrition
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Agenda

• Introduction
• The six main classification of nutrients
• A new system for classifying carbohydrates
• When sugar management goes away
• Popular diets
• Special diets
• Seven ways to size up your servings
• Summary/Conclusion

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Grains Vegetables Fruits Milk Meat Beans
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Carbohydrates

• Sources bread, rice, beans, milk, popcorn,
  potatoes, cookies, spaghetti, corn, and peas.
• Forms sugars, fibers, and starches
• Categories Simple carbohydrates and Complex
  carbohydrates

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Proteins

• Sources
• Meat
• Milk
• Cheese
• Eggs
• Fish

• Function
• Promotes growth, repair, and maintenance of
  musculoskeletal and other body tissues.
• Framework for bones, muscles, blood, hair
• Serves as a source of energy

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Fats

• Saturated fat (meats, lard, eggs, and dairy
  products)
• Unsaturated fat (vegetable oils and fish oils,
  olive oil, canola oil, and peanut oil).
• Function
• Provides a concentrated source of energy
• Helps to satisfy our appetite

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Vitamins

• Sources meats, dairy products, fruits,
  vegetables, whole grains, and legumes
• Functions formation and maintenance of skin,
  hair and mucous membranes bone
• and tooth growth, maintain heart action and
  nervous system
• Vitamins do not supply any calories and thus no
  energy.

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Minerals

• Sources by eating a variety of foods in a
  balanced diet of carbohydrates, fat, and protein.
• Function building of strong teeth and bones
  regulating of a number of body processes (muscle
  contraction, transmission of messages over the
  nerves, blood clotting, and red blood cell
  formation).
• Minerals do not supply any calories and thus no
  energy.

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Water

• Water is a vital nutrient needed for life and
  survival.
• Function every cell in the body needs water. It
  serves as a medium for all chemical reactions in
  the body.

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Water(Function)

• Regulate the body temperature
• Carries oxygen and nutrients to all cells
• Lubricate the joints
• Protects tissues and organs
• Prevents dehydration
• Replaces sweat losses during and after exercising
  or exposure to heat or elevated temperature

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Water

• Sources
• Beverages or other liquids
• Foods, especially vegetables and fruits
• Water formed in the tissues as the result of
  metabolism

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Glycemic Index

• Measures how fast and how far blood sugar rises
  after you eat a food that contains carbohydrates.

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Glycemic Index

• Whenever possible, replace highly processed
  grains, cereals, and sugars with minimally
  processed whole-grain products.

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Carbohydrates

• The digestive system breaks carbohydrates down
  into single molecules, so they can be absorbed
  into the bloodstream. It also converts
  carbohydrates into glucose (also known as blood
  sugar).

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Good Carbohydrates

• Whole wheat bread
• Brown rice
• Whole-grain pasta
• Quinoa, whole oats, and bulgur

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Adding more whole grains

• Start the day with whole grains
• Use whole-grain breads for lunch or snacks
• Bag the potatoes
• Pick up some whole wheat pasta

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High carbohydrate/low fat (Ornish, Pritikin, and
Food for life diets)

• Not all types of fat are bad
• Not all types of carbohydrates are good

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Low carbohydrate/high protein (The Zone, Atkins,
South Beach, and other diets)

• Dr. Robert Atkins protein is good,
  carbohydrates are evil.
• High-protein foods may increase the risk for
  heart disease and colon cancer.

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Popular Diets

• Keep protein intake at moderate amounts (8 grams
  a day for every 20 pounds of body weight)
• Vegetable protein is a better choice than animal
  protein
• Dont skimp on the healthful carbohydrates (whole
  grains, fruits, and vegetables)

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Clear Liquid Diet

• Before the patient has certain laboratory tests
• After episodes of diarrhea or vomiting
• It provides little nutritional value but does
  provide needed fluids and relieves thirst

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Foods Recommended

• Clear soups such as broth or bouillon
• Clear coffee, tea, or carbonated beverages
• Clear fruit juices, such as apple or cranberry
• Plain, flavored gelatin and popsicles
• Hard, clear candies

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Full Liquid Diet

• For a patient who cannot tolerate or chew solid
  foods, who has acute gastritis and infections, or
  for patients before and after surgery

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Full Liquid Diet

• All liquids allowed on the clear liquid diet
• Milk, milkshakes
• Strained fruit and vegetable juices
• Creamed soups, strained soups
• Ice creams, custards, puddings

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Mechanical Soft/Dental Soft DietFor patients who
have difficulty chewing because of sore gums or
lack of teeth and for those who have difficulty
in swallowing
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Mechanical Soft Diet/Dental Soft

• Chopped or ground meats and vegetables
• Soups
• All liquids
• Casseroles
• Canned fruits
• Well-cooked vegetables
• Tender meats such as baked chicken or turkey

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High-Fiber Diet

• A patient who has constipation, diverticulosis,
  diabetes, irritable bowel syndrome, and for
  everyone as protection against these conditions.
• It may aid in the prevention of heart disease and
  breast and colon cancer

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High-Fiber Diet

• Fiber Function plays the important roles in
  bowel function
• Sources grain products, fruits, and vegetables
• Food recommended vegetables and fruits,
  especially raw fruits and vegetables, legumes,
  whole-grain breads, and cereals

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Low-Residue or Low-Fiber Diet

• For patients with indigestion, diarrhea,
  colitis, ileitis, as well as for patients who
  have had a colostomy and for those having
  radiation therapy

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Low-Residue or Low-Fiber Diet

• Eggs
• Lean beef, chicken, turkey, veal, lamb
• Refined flour, breads and rolls, rice, noodles,
  spaghetti
• Cooked cereals
• Fruit juices
• Desserts without milk, milk products, nuts, or
  seeds
• Soups But No creamed soups or any milk products

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Low-Fat Diet

• A patient who has liver, gallbladder, or
  pancreatic disease
• For everyone to reduce the risk of heart disease
  and cancer of the colon, prostate, and breast, as
  well as obesity

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Low-Fat Diet

• Up to 5 ounces of meat per day-baked, broiled,
  roasted, or steamed. In must not be fried or
  served with gravy.
• Fruits
• Vegetables
• Skim milk, low fat or nonfat yogurt, and low fat
  cheeses
• Ice milk-chocolate, strawberry, vanilla

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Sodium restricted/Low Sodium/Salt-Free/No Added
Salt/Low-Salt Diets

• For patients with
• High blood pressure
• Congestive heart failure (CHF)
• Fluid retention
• Renal disease
• Cirrhosis

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Sodium Restriction

• Mild 4000 to 5000 mg of sodium per day (1/2
  teaspoon of table salt is allowed each day)
• Moderate 2000 mg of sodium per day (1/2
  teaspoon of table salt is allowed each day)
• Strict 500 mg of sodium per day (no salt is
  allowed in preparation of food or at the table
• Severe 250 mg of sodium per day (this diet is
  not recommended, but it could be used for short
  term or tests only)

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Peptic Ulcer (Gastric and Duodenal) Diet

• Eat small-to-moderate servings at mealtime to
  avoid gastric distention
• Avoid caffeine-containing foods (coffee, tea,
  colas, chocolate), decaffeinated coffee, all
  alcohol, and black or red pepper.
• Some individuals must avoid gas-producing foods
  (carbonated beverages, onions, brussel sprouts,
  cauliflower, and cabbage).

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Reduced-Calorie Diet

• A reduced-calorie diet is used for patients
  needing to lose weight or to aid in maintaining a
  desirable weight.
• All of the basic five food groups should be
  included with smaller servings.
• Low-fat foods are often encouraged.

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BRAT

• BANANAS
• RICE
• APPLESAUCE
• TOAST

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Diabetic Diet

• Is ordered as part of the treatment program for a
  patient who has diabetic mellitus.
• Many factors, including the patients activity
  and insulin dosage, have to be considered.
• The physician and a dietitian provide the patient
  with a diet (set amount of grams of protein, fat,
  and carbohydrates).

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Seven ways to size up your servings

• Measure food portions so you know how much food
  youre eating. When a food scale or measuring
  cups arent handy, you can still estimate your
  portion.
• Remember

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• 3 ounces of meat is about the size and thickness
  of a deck of playing cards or an audiotape
  cassette.

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• A medium apple or peach is about the size of a
  tennis ball.

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• 1 oz of cheese is about the size of 4 stacked dice

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• ½ cup of ice cream is about the size of a
  racquetball or tennis ball

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• 1 cup of mashed potatoes or broccoli is about the
  size of your fist.

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• 1 teaspoon of butter or peanut butter is about
  the size of the tip of your thumb.

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1 oz.

• 1 ounce of nuts or small candies equals one
  handful.

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Most ImportantEspecially if youre cutting
calories, remember to keep your diet nutritious.

• 2-4 servings from the Milk Group for calcium
• 2-3 servings from the Meat Group for iron

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• 3-5 servings from the Vegetable Group for vitamin
  A
• 2-4 servings from the Fruit Group for vitamin C
• 6-11 servings from the Grain Group for fiber

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Conclusion

• The medical assistant must work with the patient
  to individualize any diet recommended for
  therapy.
• The patient needs to know how to select the right
  foods.
• The medical assistant should be able to identify
  an appropriate food plan for patients.