Chapter 19 Basic Nutrition

1. Chapter 19Basic Nutrition

2. How Our Bodies Use Food • All living things eat • Nutrients

3. Nutrition • Nutritionis the process of taking in food and using it • The process of nutrition involves • Ingestion • Digestion • Absorption • Metabolism • Metabolism provides energy measured in units called kilocalories, more commonly known as calories

4. Nutrients • Food taken into our bodies is broken down into essential elements called nutrients • Nutrients provide us with energy • Nutrients help our bodies function properly

5. Types of Nutrients • Nutrients that supply energy: • Carbohydrates • Proteins • Fat • Nutrients that regulate body processes: • Vitamins • Minerals • Water

6. Balanced Diet • A diet that provides the body with a balanced amount of the essential nutrients • Tools to help in achieving a balanced diet: • Canada’s Food Guide • Food labels

7. Canada’s Food Guide • Obesity (extreme overweight) is increasing every year • Significant increase in health problems • Canada’s Food Guide • Emphasizes the importance of getting enough physical activity and eating a healthy, balanced diet

8. Canada’s Food Guide (cont.) • A healthy diet as one that • Emphasizes fruits, vegetables, whole grains, and fatfree or low-fat milk products • Includes lean meats, poultry, fish, beans, eggs, and nuts • Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars

9. Food Labels • Second tool available to help you plan a balanced diet • Education • Include information about the food’s nutritional value, approximate serving size, and any related health claims

10. Factors That Affect Food Choices and Eating Habits • Some want a hot, hearty breakfast to start the day • Some people like a light meal at lunchtime while others eat their main meal at mid-day • Individual choices

11. Factors Affecting Food Choices • Factors that affect food choices: • Religion • Culture and geography • Finances • Kitchen skills • Individual taste • Appetite

12. Respecting the Individual • The nurse should complete a dietary assessment to find out as much as possible about the patient or resident’s eating habits and likes and dislikes • Respecting the individual’s preferences is important when it comes to food

13. Types of Special Diets • Types of diets: • Regular “house” diet • Clear liquid diet • Full liquid diet • Soft diet • Diabetic diet (consistent-carbohydrate diabetes meal plan) • Sodium-restricted diet • Low-cholesterol diet • Nutritional supplements are used to supply extra calories or protein in addition to a special diet

14. i-Clicker Question Tell whether the following statement is true or false. One tool for eating a healthy balanced diet is Canada’s Pyramid Guide. • True • False

15. Answer b. False Rationale: Canada’s Food Guide emphasizes the importance of getting enough physical activity and eating a healthy, balanced diet and is a tool for eating a healthy, balanced diet

16. Mealtime • Mealtime for people in a health care setting can be difficult for many reasons: • The person may miss family members or familiar foods • Food choices may be limited or the food may not be prepared the way the person likes it • Meals are usually served at specific times, not just when the person feels like eating • Mealtime can be lonely, especially if the person must stay in his or her room to eat

17. Mealtime (cont.) • Mealtime for people in a health care setting can be difficult for many reasons: (cont.) • Physical problems (such as pain or nausea) and emotional problems (such as anxiety) can affect a person’s appetite • The person may be embarrassed if he or she needs help to eat • Long-term care facilities have policies that relate to the resident’s dining experience

18. Importance of Mealtime • Measures for setting a relaxed overall atmosphere and stimulating the appetite: • Provide companionship • Provide assistance as needed • Present food to stimulate the appetite • Offer small portions of favourite foods • Ensure that the patient or resident has a clean, fresh mouth

19. Importance of Mealtime (cont.) • Measures for setting a relaxed overall atmosphere and stimulating the appetite: (cont.) • Ensure that the patient or resident is in a comfortable position • Provide aids if used by the person • Provide pleasant conversation

20. Preparing for Mealtime • Personal support workers must • Allow time to prepare and complete early-morning or afternoon care • Assist with toileting • Assist with basic hygiene • Assist the person to the dining room • Position the person for eating • Provide a pleasant environment

21. Assisting With Meals A clock face is used to reference the location of food on the tray for people with poor eyesight

22. Feeding Dependent Patients and Residents • Involve the person in the process as much as possible • Sit down and talk to the person • Use a spoon, not a fork, and fill it only about one third full • Give the person time to chew and swallow each bite; never rush the person • Offer liquids frequently between bites

23. Measuring and Recording Food Intake • Methods • Record the portion of the total meal that was consumed • Inform the nurse if a patient or a resident eats less than 70% of his or her meal • Record the percentage of each food eaten

24. Alternate Methods • Intravenous (IV) therapy

25. Alternate Methods • Enteral nutrition: • A nasogastric tube • A nasointestinal tube • A gastrostomy tube • A jejunostomy tube • A percutaneous endoscopic gastrostomy (PEG) tube

26. Alternate Methods • Total parenteral nutrition (TPN, hyperalimentation)

27. Fluid Balance • When the amount of fluid taken into the body equals the amount of fluid that leaves the body, a state of fluid balance exists • Fluid balance is important for health

28. Dehydration • Dehydration occurs when there is too little fluid in the body • Causes include • Diarrhea • Vomiting • Hemorrhage • Severe burns • Excessive sweating • Not drinking enough fluids

29. Edema • Edema occurs when there is too much fluid in the body • Causes include • Kidney disease • Heart disease

30. Offering Fluids • Encourage fluid intake unless otherwise ordered • People are more likely to drink fluids that taste good and are served at the proper temperature • Keep a water pitcher filled with ice water • Offer fluids frequently to people who are bed bound, confused, or taking pain medications • A person who is not allowed to have any fluids at all is said to be on NPO status • No water, no ice, no food, no candy, no gum

31. Measuring and Recording Intake and Output • Use an intake and output (I&O) flow sheet to record the respective amounts of fluid • 30 mL (30 cc) = 1 ounce • Calculate intake by estimating or measuring leftover fluids with a graduate and subtracting that number from the amounts of fluids that were on the tray to begin with

32. i-Clicker Question You are caring for a resident who is considered legally blind. How would you reference the position of food on the resident’s plate? • Use the reference of right/left and up/down • Use the reference of a circle • Use the reference of a triangle • Use the reference of a clock face

33. Answer d. Use the reference of a clock face Rationale: A clock face is used to reference the location of food on the tray for people with poor eyesight