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Unit 6 Nutrition and Hydration

Unit 6 Nutrition and Hydration. Nurse Aide I Course. Nutrition and Hydration Introduction. This unit introduces the nurse aide to the basic principles of nutrition and emphasizes the functions of the major nutrients required for health. Nutrition and Hydration Introduction (continued).

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Unit 6 Nutrition and Hydration

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  1. Unit 6Nutrition and Hydration Nurse Aide I Course DHSR Approved Curriculum-Unit 6

  2. Nutrition and HydrationIntroduction This unit introduces the nurse aide to the basic principles of nutrition and emphasizes the functions of the major nutrients required for health. DHSR Approved Curriculum-Unit 6

  3. Nutrition and HydrationIntroduction(continued) This unit covers the Food Guide Pyramid, the use of therapeutic diets, adaptive devices, alternative methods of feeding, providing water and nourishments, the procedure for feeding a resident, and the effects of good nutrition and poor nutrition. DHSR Approved Curriculum-Unit 6

  4. Nutrition and HydrationIntroduction(continued) Knowledge of nutrition will enable the nurse aide to recognize the important relationship between food and good health. DHSR Approved Curriculum-Unit 6

  5. Principles of Nutrition Principles of Nutrition DHSR Approved Curriculum-Unit 6

  6. Objectives 6.0 Identify the general principles of basic nutrition. 6.1 Identify factors that influence dietary practices. DHSR Approved Curriculum-Unit 6

  7. Good Nutrition • Promotes physical and mental health • Provides increased resistance to illness • Produces added energy and vitality DHSR Approved Curriculum-Unit 6

  8. Good Nutrition(continued) • Aids in healing process • Assists one to feel and sleep better DHSR Approved Curriculum-Unit 6

  9. Functions of Food • Provides energy • Growth and repair of tissue • Maintenance and regulation of body processes DHSR Approved Curriculum-Unit 6

  10. Factors Influencing Dietary Practices • Personal preference • Appetite • Finance • Illness • Culture DHSR Approved Curriculum-Unit 6

  11. Objective 6.1.1 Review cultural variations in diet. DHSR Approved Curriculum-Unit 6

  12. Culture and Dietary Practices • The diets of Chinese, Japanese, Koreans and people from Far East include rice and tea • The diets of Spanish-speaking people include spicy dishes containing rice, beans and corn DHSR Approved Curriculum-Unit 6

  13. Culture and Dietary Practices(continued) • The Italian diet includes spaghetti, lasagna, and other pastas • Scandinavians have a lot of fish in their diets DHSR Approved Curriculum-Unit 6

  14. Culture and Dietary Practices(continued) • Americans eat a lot of meat, fast foods, and processed foods • Use of sauce and spices are culturally related DHSR Approved Curriculum-Unit 6

  15. Culture and Food Preparation Frying Baking Smoking Roasting Fresh/raw DHSR Approved Curriculum-Unit 6

  16. Objective 6.1.2 List seven examples of foods avoided by some religious denominations. DHSR Approved Curriculum-Unit 6

  17. Days of fasting when all or certain foods are avoided. Christian Science - avoid coffee/tea and alcohol Roman Catholic - avoid food one hour before communion, observe special fast days Religion and Dietary Practices DHSR Approved Curriculum-Unit 6

  18. Religion and Dietary Practices(continued) • Muslim/Moslem - avoid alcohol, pork products • 7th Day Adventist - avoid coffee/tea, alcohol, pork and some meats, caffeine DHSR Approved Curriculum-Unit 6

  19. Religion and Dietary Practices(continued) • Baptists – some avoid coffee, tea and alcohol • Greek Orthodox - fast days, but usually “forgiven” when ill DHSR Approved Curriculum-Unit 6

  20. Religion and Dietary Practices(continued) • Conservative Jewish faith • Prohibits shellfish, non-kosher meats such as pork • Requires special utensils for food preparation DHSR Approved Curriculum-Unit 6

  21. Religion and Dietary Practices(continued) • Conservative Jewish faith • Forbids cooking on Sabbath • Forbids eating of leavened bread during Passover DHSR Approved Curriculum-Unit 6

  22. Religion and Dietary Practices(continued) • Conservative Jewish faith • Forbids serving milk and milk products with meat • Strict rules regarding sequence in which milk products and meat may be consumed DHSR Approved Curriculum-Unit 6

  23. Objective 6.1.3 Review the major classification of nutrients and their function in the body. DHSR Approved Curriculum-Unit 6

  24. Nutrients • Nutrients are essential • Four classifications of nutrients • Fats - provide energy, help body use certain vitamins, conserve body heat and protect organs from injury • Proteins – build and repair tissue DHSR Approved Curriculum-Unit 6

  25. Nutrients(continued) • Four classifications of nutrients (continued) • Carbohydrates - provide energy and fiber that help in bowel elimination • Vitamins and minerals - ingested through food and are necessary for carrying out and maintaining specific body functions DHSR Approved Curriculum-Unit 6

  26. Nutrients(continued) • Fats, proteins and carbohydrates measured in calories DHSR Approved Curriculum-Unit 6

  27. Nutrients(continued) • Water - solvent for nutrients and metabolic waste products • Found in all body tissue • Essential for digestion of food • Makes up most of blood plasma • 6 to 8 glasses necessary per day • Has no caloric value DHSR Approved Curriculum-Unit 6

  28. Objective 6.1.4 Describe six factors that influence caloric needs. DHSR Approved Curriculum-Unit 6

  29. Factors That Influence Caloric Need • Age • Sex • Size and activity level • Climate • State of health • Amount of sleep obtained DHSR Approved Curriculum-Unit 6

  30. Objective 6.1.5 Cite nine age-related changes/factors that affect the resident’s nutritional status. DHSR Approved Curriculum-Unit 6

  31. Age Related Changes/Factors Affecting Nutrition • Need for fewer calories • Vitamin and mineral requirements change • Drugs that affect how nutrients are absorbed and used • Teeth/dentures affect ability to chew food DHSR Approved Curriculum-Unit 6

  32. Age Related Changes/Factors Affecting Nutrition(continued) • Diminished sense of taste and smell • Assistance required with eating • Decreased saliva and gastric juices production • Discomfort caused by constipation • Decreased appetite and thirst DHSR Approved Curriculum-Unit 6

  33. Objective 6.1.6 Recognize the signs of good nutrition. DHSR Approved Curriculum-Unit 6

  34. Signs Of Good Nutrition • Healthy, shiny looking hair • Clean skin and bright eyes • A well-developed, healthy body • An alert facial expression • An even, pleasant disposition DHSR Approved Curriculum-Unit 6

  35. Signs Of Good Nutrition(continued) • Restful sleep patterns • Healthy appetite • Regular elimination habits • Appropriate body weight DHSR Approved Curriculum-Unit 6

  36. Objective 6.1.7 Identify seven results of poor nutrition. DHSR Approved Curriculum-Unit 6

  37. Results of Poor Nutrition • Hair and eyes appear dull • Irregular bowel habits • Weight changes • Osteoporosis and other diseases DHSR Approved Curriculum-Unit 6

  38. Results of Poor Nutrition(continued) • Lack of interest - mental slowdown • Skin color and appearance poor DHSR Approved Curriculum-Unit 6

  39. Anemia leading to: tired feeling shortness of breath increased pulse problems with digestion pale skin poor sleep patterns headaches Results of Poor Nutrition(continued) DHSR Approved Curriculum-Unit 6

  40. Principles of Nutrition Six Basic Food Groups And The Food Guide Pyramid DHSR Approved Curriculum-Unit 6

  41. Objective 6.2 Discuss the six basic food groups from the Food Guide Pyramid that contribute to balanced nutrition. DHSR Approved Curriculum-Unit 6

  42. Dietary Guide For Americans • Guidelines are the foundation of the Food Guide Pyramid and include nine key recommendations. • Key recommendation #1: Consume nutrient-dense foods and beverages within calories needed for age, sex and activity level. DHSR Approved Curriculum-Unit 6

  43. Dietary Guide For Americans • Key recommendation #2: To maintain health body weight, balance calories consumed with calories expended. • Key recommendation #3: Engage regularly in a variety of physical activities and reduce sedentary activities. DHSR Approved Curriculum-Unit 6

  44. Dietary Guide For Americans • Key recommendation #4: Encourage the following: • Choose variety of fruits and vegetables daily. • Half of daily grains should come from whole grains. • Consume 3 cups fat-free or low fat milk or equivalent milk products daily. DHSR Approved Curriculum-Unit 6

  45. Dietary Guide For Americans • Key recommendation #5: Consume foods and beverages that are low in saturated fats, trans fats and cholesterol. • Key recommendation #6: For carbohydrates: Choose fiber-rich foods, vegetables and grains often. Reduce intake of sugar- and starch-containing foods.  DHSR Approved Curriculum-Unit 6

  46. Dietary Guide For Americans • Key recommendation #7: Consume less than a teaspoon of salt per day. • Key recommendation #8: Consume alcoholic beverages in moderation if alcohol intake is permitted. • Key recommendation #9: Prepare foods in a safe manner to avoid microbial foodborne illness. DHSR Approved Curriculum-Unit 6

  47. Meat & Beans GRAINS Vegetables Milk Fruits OILS Six Basic Food Groups From the Food Pyramid Guide DHSR Approved Curriculum-Unit 6

  48. Food Pyramid GuideGrain Group(breads, cereal, rice, pasta) • Provides • carbohydrates • minerals • fiber DHSR Approved Curriculum-Unit 6

  49. Food Pyramid GuideGrain Group(breads, cereal, rice, pasta)(continued) • 1 ounce equivalent is about 1 slice of bread, about 1 cup of breakfast cereal or ½ cup cooked rice, cereal or pasta. DHSR Approved Curriculum-Unit 6

  50. Food Pyramid GuideGrain Group(breads, cereal, rice, pasta)(continued) • Daily: • 6 ounce equivalents for males over 60 • 5 ounce equivalents for females over 60  DHSR Approved Curriculum-Unit 6

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