Chapter 11 Nutrition and Diets Copyright 2017 Cengage

Chapter 11 Nutrition and Diets Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 1 Fundamentals of Nutrition • Most people know there is a fundamental relationship between food and good health • Know what nutrients are needed • Choose proper foods for optimum health • Health care workers should practice and promote good nutrition Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 1 Fundamentals of Nutrition • Nutrition – All body processes relating to food • Nutritional status – State or condition of one’s nutrition • Wellness – State of good health and optimal body function Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 1 Fundamentals of Nutrition • Good nutrition effects – Healthy appearance – Well-developed body – Good attitude – Proper sleep and bowel habits – High energy level and enthusiasm – Freedom from anxiety Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 1 Fundamentals of Nutrition • Good nutrition prevents or delays – Hypertension – Atherosclerosis – Osteoporosis – Diabetes mellitus – Malnutrition (including obesity) Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 2 Essential Nutrients • Composed of chemical elements found in food • Used to perform many body functions • As essential nutrients are used by the body, they are replaced by food eaten • Nutrients are divided into six groups (refer to Table 11 -1 in text) Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Carbohydrates • Major source of readily usable human energy • Commonly called starches or sugars • Sources include breads, cereals, pastas, grains, fruits, sugar • Cellulose – Indigestible form of plant carbohydrate, provides bulk in digestive tract Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Lipids (Fats) • Commonly called fats and oils • Organic compounds • Triglycerides, phospholipids, and sterols are most common in food and human body • May be saturated or polyunsaturated • Cholesterol – Sterol in body cells and animal products Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Proteins • Basic components of all body cells • Essential to repairing tissue, regulating body functions, providing energy and heat • 22 amino acids make up proteins – 9 amino acids are complete proteins – 13 amino acids are incomplete proteins Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Vitamins • Organic compounds essential to life – Metabolism, tissue building, regulation of body processes • Antioxidants protect the body from free radicals • May be water-soluble or fat-soluble • Refer to Table 11 -2 in text Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Minerals • Inorganic elements found in body tissues – Regulate body fluids – Assist body functions – Contribute to growth – Aid in building tissues • Refer to Table 11 -3 in text Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Water • Found in all body tissues – Essential for digestion – Makes up most of blood plasma and cell cytoplasm – Helps body tissues absorb nutrients – Helps move waste through body Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 3 Utilization of Nutrients • Food must be broken down in the body so that nutrients can be obtained and absorbed into the circulatory system • Processes include digestion, absorption, and metabolism Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Digestion • Digestion – Body breaks down food, changes food chemically, moves food through digestive system – Mechanical – Chemical • Peristalsis moves food through digestive tract Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Absorption • Process by which blood or lymph capillaries pick up digested nutrients • Nutrients are carried to body cells • Most absorption occurs in small intestine Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Metabolism • Process by which nutrients are used by cells for tissue building, providing energy, regulating body functions • Basal metabolic rate (BMR) – Rate at which body uses energy for tissue maintenance Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 4 Maintenance of Good Nutrition • Good nutrition is the best way to achieve and maintain good health • Refer to Table 11 -4 in text for more on nutrients in food • My. Plate – Personalized plan for healthy food choices – Refer to Figure 11 -3 in text Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 4 Maintenance of Good Nutrition • USDA Dietary Guidelines for Americans – Balance calories to manage weight – Reduce certain foods and food components – Increase certain foods and nutrients – Build healthy eating patterns Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 4 Maintenance of Good Nutrition • Read food labels and understand the Nutrition Facts on the label • Food habits may be based on cultural or religious beliefs (refer to Table 11 -5 in text) • Changing food habits is a slow, difficult process Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 5 Weight Management • Weight in relation to height for – Males and females – Large- or small-boned individuals • Body mass index (BMI) helps to determine healthy weight range – Refer to Figure 11 -6 in text Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Underweight and Overweight • Underweight – BMI less than 18. 5 – More likely to have nutritional deficiencies – Related to eating disorders Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Underweight and Overweight • Overweight and obesity – BMI of 25 to 29. 9 (overweight) or greater than 30 (obesity) – Obesity creates higher risk for health problems Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Measuring Food Energy • Foods vary in the amount of energy they contain – Calorie, or energy content of food, is measure of heat produced during metabolism • Caloric requirements vary with each individual • Energy used must be replaced Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Managing Weight • Proper weight control leads to a long and healthy life • Change habits over time for sustained results • First consult a physician Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Managing Weight • 1 pound of body fat ≅ 3, 500 calories • 1 to 2 pounds per week is the safest way to lose or gain weight • USDA Dietary Guidelines are recommended for weight management Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

11: 6 Therapeutic Diets • Modifications of normal diet used to improve a specific health condition • Normally prescribed by physician and planned by dietitian • May change nutrients, caloric content, and/or texture of diet Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Regular Diet • • Balanced diet Patient with no dietary restrictions May have slight calorie reduction Decreased or omitted: rich desserts, cream sauces, salad dressings, and fried foods Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Liquid Diets • Liquid foods at body temperature • Clear liquids – Carbohydrates and water • Full – Clear liquids plus other liquids • Used after surgery, for digestive problems, before X-rays of digestive tract Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Soft Diet • Foods require little chewing and are easy to digest • Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw fruits and vegetables, nuts, coconut • Used after surgery, with infections, digestive disorders, dysphagia, chewing problems Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Diabetic Diet • • • Also called carbohydrate-controlled diet Used for patients with diabetes mellitus Patients frequently take insulin by injection Calculate carbohydrates in each meal Avoid sugar-heavy foods Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Calorie-Controlled Diets • Low-calorie – For patients who are overweight – Avoid or limit high-calorie foods • High-calorie – For patients who are underweight, have anorexia nervosa, hyperthyroidism, cancer Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Low-Cholesterol Diet • • Restricts foods containing cholesterol Limits fats to less than 50 grams daily Limit foods high in saturated fats Used for patients with atherosclerosis and heart disease Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Fat-Restricted Diets • • Also called low-fat diets Limits fat intake to less than 50 grams daily Avoid foods high in fat Used for patients with gallbladder and liver disease, obesity, atherosclerosis Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Sodium-Restricted Diets • Also called low-sodium or low-salt diets • Avoid or limit addition of salt; avoid salt-rich foods • Used for cardiovascular diseases, kidney disease, fluid retention (edema) Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Protein Diets • High-protein – For growth-delayed children and adolescents, pregnant or lactating women, before/after surgery, patients with burns, fevers, infections • Low-protein – For certain kidney or renal diseases, allergic conditions Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Bland Diet • Easily digested foods that do not irritate the digestive tract • Used for patients with ulcers, colitis, other digestive diseases Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Fiber Diets • High-fiber – At least 30 grams of fiber without seeds or nuts daily • Low-fiber or low-residue – Eliminates or limits high-fiber foods – For patients with digestive or rectal diseases such as colitis or diarrhea Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.

Other Diets • Other diets may be ordered that restrict or increase certain nutrients • Check prescribed diet and ask questions if foods seem incorrect • Include foods a patient likes if allowed Copyright © 2017 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.