Transcript HOC 1 - 20 Nutrition

Health Occupations
Nutrition
Fundamentals of Nutrition
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Good food = Good nutrition
 Most people are unaware of what nutrients
are needed & why
 Unable to make good choices to promote
optimal health
 Nutrition
– Includes all body processes relating to food
– Includes digestion, absorption, metabolism,
circulation, & elimination
– Use food for energy, maintaining health, & growth
Nutritional Status
State or condition of one’s nutrition
 Goal = good nutrition
 Must choose foods needed, NOT the
foods that just taste good
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Role of Nutrition
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Determines ht, wt, & strength
Develops bones & muscles
Increases physical agility
Increases disease resistance
Improves appetite, posture, complexion
Aids mental ability
Improves emotional & psychological health
Immediate effects of good
nutrition
Healthy appearance
 Good attitude
 Proper sleep & bowel habits
 High energy level
 Enthusiasm & freedom from anxiety
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Diseases caused by poor nutrition
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HTN
– Can be caused by excess fat or salt
– Leads to heart, blood vessel, or kidney disease
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Atherosclerosis
– Arteries narrow by accumulation of fatty
substances on inner surfaces
– Caused by diet containing large amount of
saturated fats & cholesterol
– Can lead to heart attack or stroke
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Osteoporosis
– Bones become porous & easily break
– Common cause is long-term deficiency in Vitamin
D, calcium, and magnesium
Malnutrition
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State of poor nutrition
 May be caused by poor diet or illness
 Symptoms – fatigue
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Depression
Poor posture
Overweight/underweight
Poor complexion
Lifeless hair
irritability
Malnutrition
Causes deficiency diseases, poor bone
& muscle development, decreased
mental ability, & death
 Affects patients in extreme poverty, drug
therapy, & psychological diseases- ALL
AGE GROUPS
 Obesity is a form of malnutrition –
excess food
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Essential nutrients
Chemical elements found in food
 Used by body to perform different
functions
 As body uses elements, they are
replaced by food eaten
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Carbohydrates
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1 of 6 essential nutrients
Major source of readily usable human energy
Commonly called starches or sugars
Cheaper source of energy than proteins or
fats, produced mainly by plants
Easily digested, grow well in most climates,
keep well without refrigeration
Made of carbon, hydrogen, & oxygen
Carbohydrates
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Main sources
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Bread, grains
Cereal
Noodles
Pasta
Crackers
Potatoes
Corn
Peas
Beans
Fruits, sugars
Syrups
Carbohydrates
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Cellulose
– Fibrous indigestible form of plant CHO
providing bulk in digestive tract
– Causes regular BMs
– Best sources
• Bran
• Whole grains
• Fibrous fruits & vegetables
Lipids – fats & oils
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Organic compounds
 3 of most common lipids are found in both
food & body
– Triglycerides – fats, fatty acids
– Phospholipids – ex. Lecithin
– Sterols – ex. cholesterol
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Made of carbon, hydrogen, & oxygen, but has
more oxygen than CHO
 Most concentrated form of energy
 More expensive source of energy than CHO
Lipids
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Other functions
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Maintains body temp by providing insulation
Cushions organs & bones
Aids in absorption of fat-soluble vitamins
Provides flavor
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Butter, margarine
Oils, cream
Cheese, fatty meats
Egg yolks
Lipids
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Classified as saturated or polyunsaturated
– Saturated fats – solid at room temp
• Meats, eggs, whole milk, cream, butter, cheese
– Polyunsaturated fats – usually soft & oily
• Veggie oils, margarine, products made from vegetable
oil, fish peanuts
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Cholesterol
– Sterol lipid found in body cells & animal products
– Used in production of steroid hormones, vitamin D
& bile acids
– Component of body cells
– Sources – egg yolk, fatty meats, shellfish, butter,
cream, cheese, whole milk, organ meats
Lipids
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Also synthesized by liver
 Transported in bloodstream by 2 carrier
molecules called lipoproteins
– HDL – high density lipoproteins
• Good cholesterol
• Transports cholesterol back to liver
• Prevents plaque from accumulating in arteries
– LDL – low density lipoproteins
• Bad cholesterol
• Contributes to plaque build-up
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Important to limit foods containing fats from
animal sources
Proteins
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Basic component of all body cells
 Function
– Builds & repairs tissues
– Regulates body functions
– Provides energy & heat
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Made of carbon, hydrogen, oxygen, nitrogen,
may contain sulfur, phosphorus, iron, & iodine
 Made up of 22 building blocks called amino
acids
Proteins
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2 types
– Complete proteins
• 9 essential amino acids
• Sources – animal foods like meats, fish, milk, cheese,
eggs
– Incomplete proteins
• Contain any of the remaining 13 amino acids & some, not
all of the 9 essentials
• Sources – vegetable foods, cereals, soybeans, dry
beans, peas, corn, peanuts
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Choose plant foods carefully
– Can provide a mixture of amino acids from
incomplete proteins that contain all essential
amino acids
– Important for vegetarians to select foods wisely
Vitamins
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Organic compounds essential to life
Important for metabolism, building tissue, &
regulating body processes
Allows body to use energy provided by CHO
& proteins
Well-balanced diet will usually provide
required vitamins
Excess OR deficiency can cause poor health
Vitamins
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Antioxidants
– Organic molecules that help to protect body from
harmful substances called free radicals
• Oxygen used during metabolism causes free radicals to
form
• These damage tissues, cells, & genes (like oxygen
causes apples to turn brown or metal to rust)
• Can lead to the development of chronic diseases like
cancer, heart disease, arthritis
– Found mostly in fruits & vegies
• Deactivate free radicals
• Prevents damage to skin
• Main antioxidants vitamins – A,C,E
Vitamins
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Classified
– Water soluble
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Dissolve in water
Are not normally stored by body
Easily destroyed by cooking, air, light
Niacin, Vitamin B1, B2, B6, B12, Vit C, Folic acid
– Fat soluble
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Dissolve in fat
Can be stored in body
Not easily destroyed by cooking, air, light
Vitamin A, D, E, K
Minerals
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Inorganic elements found in all body tissue
 Regulate body fluids, assist in various
functions, contribute to growth, aid in tissue
building
 Antioxidants – Selenium, zinc, copper,
manganese
 Other minerals – calcium, phosphorus,
magnesium, sodium, potassium, chlorine,
sulfur, iron, iodine, fluoride
Water
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Found in all body tissues
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Essential for digestion or breakdown of food
Makes up most of blood plasma & cell cytoplasm
Helps body tissues absorb nutrients
Helps move waste material through body
Found in almost all foods
 Average person should drink 6 – 8 glasses of
water each day
Utilization of nutrients
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Includes process of digestion, absorption, &
metabolism
 Digestion – process by which body breaks
food down into smaller parts, changes the
food chemically, & moves the food through
the digestive system
– Mechanical digestion – food broken up by teeth
• Moved through digestive tract by peristalsis
– Chemical digestion – food is mixed with digestive
juices secreted by mouth, stomach, small
intestine, liver, gall bladder, & pancreas
• Juices contain enzymes that break down food chemically
Absorption
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Process by which blood or lymph
capillaries pick up digested nutrients
– Nutrients carried by circulation to every
body cell
– Most absorption takes place in small
intestine
– Large intestine absorbs water, salts, & few
vitamins
Metabolism
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Process in which nutrients are used by cells
for building tissue, providing energy, &
regulating various functions
– Nutrients are combined with oxygen, energy &
heat are released
– Energy is required for voluntary & involuntary
processes
– BMR – Basal Metabolic Rate- rate at which body
uses energy just for maintaining own tissue
without doing any work
– Body needs energy constantly – can store for
future use
Measuring food energy
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Foods vary in amounts of energy they
contains
 When body metabolizes nutrients to produce
energy, heat is released
 Measurement of heat produced during
metabolism is the way the energy content of
food is measured
– Kilocalorie or calorie
– Number of calories in a certain food – caloric
value
– CHO & protein = 4 cal/g
– Fat = 9 cal/g
– Vitamins, minerals, & water = 0 cal
Individual’s calorie requirement
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Number of calories needed by body during a
24 hour period
Varies from person to person depending on
activity, age, size, gender, physical condition,
& climate
Usually amount of physical activity is main
factor because energy used must be replaced
Lose weight = decrease cal, increase
exercise
Gain weight = increase cal, decrease
exercise
Weight gain or loss of 1-2 lbs per week is
safe
www.mypyramid.gov
7 guidelines for good eating
habits
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Eat a variety of foods – food groups, adjust
portion size & number, vary nutrients
Maintain healthy weight
Diet low in fat, saturated fat, cholesterol
Use salt & sodium in moderation
If alcohol is consumed, do so in moderation
Choose a diet with plenty of veggies, fruits, &
grains
Use sugar in moderation
Therapeutic diets
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Modifications of normal diet used to improve
specific health conditions
Normally prescribed by dr. & planned by
dietician
May change nutrients, calorie count, or
texture
May be strange or unpleasant to pt –
anorexia, weakness, illness, depression
Use patience & tact to convince to eat
Understand purpose of diet & provide pt with
explanations
Regular or Standard diet
Balanced diet used for ambulatory pts,
may be reduced calories
 Rich desserts, creams, salad dressings,
& fried food may be eliminated
 Otherwise, no restrictions
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Liquid diets
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Foods must be liquid at body temp
 Nutritionally inadequate, can only use for
short time periods
 Clear liquids
– Mostly CHO & water
– Apple/grape juice, broths, gelatin, fruit ice, ginger
ale, tea, coffee
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Full liquids
– Strained soups & cereals, fruit & veggie juices,
yogurt, hot cocoa, custard, ice cream, pudding,
sherbet, eggnog
Soft diet
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Similar to regular, but foods must require little
chewing & must be easily digestible
 Avoid meat & shellfish with tough connective
tissue, rich desserts, coarse cereals, spicy
food, fried food, raw fruit/veggies, nuts,
coconuts
 Uses – postop, pts withy infections, digestive
disorders or chewing problems
Diabetic diet - ADA
Used for pts with diabetes – body doesn’t
produce enough insulin to metabolize CHO,
pts freq take insulin
 Diet has exchange lists
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– Group foods according to type, nutrients, calories
– Pts are allowed a certain number of items from
each exchange
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Avoid sugary foods – candy, sodas, desserts,
cookies, syrup, honey, condensed milk, gum,
jam, jelly
Calorie Controlled diet
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Can be either low or high calorie
 Low calorie
– Used for overweight pts
– Avoid or limit high calorie foods
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High calorie
– Used for underweight pts, hyperthyroid, cancer
– Includes extra protein & CHO
– Avoid high bulk food – green salads, watermelon,
fibrous fruits & high fat foods
Low Cholesterol diet
Restricts cholesterol containing foods
 Used for patients with heart disease
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Fat restricted diet
Used for patients with gall bladder
disease, liver disease, obesity, heart
disease
 Restricts fat
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Sodium restricted diets
Can use diabetic exchange lists
 No added salt, no smoked meats,
processed foods, pickles, sauerkraut,
olives, processed cheese
 Used for HTN, CHF, kidney disease,
edema
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Protein diet
Includes low protein & high protein
 Low protein
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– Kidney disease, allergies
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High protein
– Children, adolescent, pregnant, lactating,
preop, postop, burns, fevers, infections
Bland diet
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Consists of easily digested foods that do not
irritate digestive tract
 Avoid – coarse foods, fried foods, highly
seasoned foods, pastries, candy, raw fruit &
veggies, alcohol, carbonated beverages,
smoked/salted meats, nuts, olives, avocados,
coconut, whole grain breads & cereals,
coffee, tea
 Used for pts with ulcerative colitis,
diverticulitis, diarrhea