Nutrition and Diets - PowerPoint PPT Presentation

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Nutrition and Diets

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Title: Nutrition and Diets


1
Chapter 11
  • Nutrition and Diets

2
Fundamentals of Nutrition
  • Most people know there is a fundamental
    relationship between food and good health
  • Many do not know what nutrients are needed
  • Many are not able to choose proper foods for
    optimum health
  • Wellness- a state of good health and optimal body
    function

3
Fundamentals of Nutrition
  • Nutrition all body processes relating to food
  • Nutritional status state or condition of ones
    nutrition
  • Role of nutrition in physical, mental, emotional,
    and psychological affects

4
Effects of Good Nutrition
  • Healthy appearance
  • Good attitude
  • Proper sleep and bowel habits
  • High energy level
  • Enthusiasm and freedom from anxiety

(continues)
5
Effects of Good Nutrition(continued)
  • Diseases or conditions prevented or delayed
    through good nutrition
  • Hypertension- high blood pressure
  • Atherosclerosis- narrowing of arteries by
    accumulation of fatty substances on the inner
    surfaces
  • Osteoporosis- bones are porous and break easily
  • Malnutrition state of poor nutrition

6
Essential Nutrients
  • Chemical elements are found in food
  • Used by the body to perform many different body
    functions
  • Nutrients are divided into six groups
  • Carbohydrates- major source of energy starches
    or sugars
  • Lipids (fats and oils)- organic compounds
  • Proteins- basic component of all body cells
    building and repairing tissue, regulating body
    functions and providing heat and energy
  • Vitamins- organic compounds essential to life
    metabolism, tissue building, and regulation of
    body processes
  • Minerals- inorganic elements found in body
    tissues regulate body fluids, body functions,
    growth and building tissues
  • Water found in all body tissues essential for
    body processes

7
Utilization of Nutrients
  • Digestion- process by which body breaks down food
    into smaller parts, changes food chemically, and
    moves through digestive system
  • Mechanical
  • Chemical
  • Absorption- process by which blood or lymph
    capillaries pick up digested nutrients
  • Metabolism-process in which nutrients are used by
    the cells for building tissues, providing energy,
    and regulation of body processes

8
Maintenance of Good Nutrition
  • Good nutrition is the best way of achieving and
    maintaining good health
  • Balanced diet/My Pyramid
  • If food is not appealing, people will not eat it
    even if it is healthy consider variety, taste,
    color, aroma, texture, and general likes and
    dislikes

9
Guidelines for Good Eating Habits
  • Variety of foods
  • Find a balance between food and all physical
    activity
  • Limit fats, saturated fat, and cholesterol
  • Nutritionally rich foods

(continues)
10
Guidelines for Good Eating Habits
  • Dont sugarcoat it
  • Reduce salt
  • Choose foods high in potassium
  • Check food labels and calculate
  • Remember that alcohol can be harmful to your
    health

11
Food Habits Affect Nutrition
  • Habits can be based on cultural or religious
    beliefs
  • Unusual habits are not necessarily bad must be
    evaluated
  • Suggesting changes takes tact, patience, and
    imagination
  • Difficult to change since most are formed in
    childhood change takes place over time

12
Weight Management
  • Weight in relation to height for
  • Males
  • Females
  • Large-boned individuals
  • Small-boned individuals
  • Body mass index (BMI) helps to determine healthy
    weight range
  • Calories- the amount of heat produced during
    metabolism is the way the energy content of food
    is measures heat measured by a unit

(continues)
13
Weight Management
  • Underweight individuals are more likely to have
    nutritional deficiencies
  • Causes and treatment
  • Overweight and obesity
  • Causes and treatment
  • Uncontrolled obesity puts a person at higher risk
    for health problems

(continues)
14
Weight Management(continued)
  • Measuring food energy
  • Caloric requirements vary with each individual
    and the amount of physical energy expended
  • Energy use needs replacement
  • Weight loss or gain- 1 pound of body fat equals
    approximately 3500 calories. To lose 1 pd, a
    decrease of 3500 cal is required. To gain 1 pd
    you must increase your calorie intake to 3500
  • Maintaining weight a person should consume 15
    calories per pound per day

(continues)
15
Weight Management
  • Proper weight control leads to a long and
    healthy life
  • Gradual weight loss over time
  • Change in habits
  • Exercise
  • First consult with your doctor

(continues)
16
Weight Management(continued)
  • Guidelines for weight loss
  • Guidelines for weight gain
  • One to two pounds per week is the safest way to
    lose or gain weight
  • Dietary guidelines by the USDA are recommended
    for weight management

17
116 Therapeutic Diets
  • Modification of normal diet used to improve
    specific health condition
  • Normally prescribed by physician and planned by
    dietitian
  • May change nutrients, caloric content, and/or
    texture
  • May seem strange and even unpleasant to patient

18
Regular or Standard Diet
  • Balanced diet
  • Usually used for ambulatory patients
  • May have slight calorie reduction
  • Decreased or omitted rich desserts, cream
    sauces, salad dressings, and fried foods

19
Liquid Diets
  • Clear and full liquids
  • Liquid foods at body temperature
  • Clear carbohydrates and water
  • Full clear liquids plus other liquids
  • Uses such as the following surgery, digestive
    problems, to replace lost fluids, and in
    preparation for X-rays of the digestive tract

20
Soft Diet
  • Similar to a regular diet, but foods are easy to
    digest
  • Avoid meat, shellfish, coarse cereals, spicy
    foods, rich desserts, fried foods, raw
    vegetables, fruits, and nuts
  • Uses after surgery, patients with infections,
    digestive disorders, and chewing problems

21
Diabetic Diet
  • Used for patients with diabetes mellitus who
    often take insulin
  • Exchange lists are used to choose foods on
    exchange lists
  • Avoid sugar-heavy foods

22
Calorie-Controlled Diets
  • Low-calorieused for patients who are overweight
    avoid or limit high-calorie foods
  • High-calorieused for patients who are
    underweight, have anorexia nervosa,
    hyperthyroidism, or cancer

23
Low-Cholesterol Diet
  • Restricts foods containing cholesterol
  • Used for patients with atherosclerosis and heart
    disease
  • Limit foods high in saturated fats

24
Fat-Restricted Diets
  • Also called low-fat diet
  • Used for patients with gallbladder and liver
    disease, obesity, and certain heart diseases
  • Avoid foods high in fat

25
Sodium-Restricted Diets
  • Otherwise known as low-sodium or low-salt diets
  • Used for cardiovascular diseases, kidney
    disease, and fluid retention
  • Avoid or limit addition of salt avoid salt-rich
    foods

26
Protein Diets
  • Protein-rich foods such as meats, fish, milk,
    cheese, and eggs
  • High-protein for children and adolescents for
    additional growth, pregnant or lactating women,
    surgery, burns, fevers, infections
  • Low-protein for certain kidney or renal diseases
    and allergic conditions

27
Bland Diet
  • Easily digested foods that do not irritate the
    digestive tract
  • Used for patients with ulcers, colitis, and other
    digestive diseases

28
Low-Residue Diet
  • Eliminate or limit foods high in bulk and fiber
  • For patients with digestive or rectal diseases
    such as colitis or diarrhea

29
Other Therapeutic Diets
  • Other diets may be ordered that restrict or
    increase certain nutrients
  • Check prescribed diet and ask questions if foods
    seem incorrect
  • Include patients likes if allowed
  • If patient refuses foods on diet, this will not
    contribute to good nutrition
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