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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 DFS 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. DFS 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. DFS 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. DFS Approved Curriculum-Unit 6

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  41. Objective 6.2 Discuss the six basic food groups that contribute to a well-balanced diet. DFS Approved Curriculum-Unit 6

  42. Food Guide Pyramid Vegetable Group • Provides: • vitamins • minerals • fiber (roughage) • Easier to chew if cooked, chopped or diced DFS Approved Curriculum-Unit 6

  43. Food Guide PyramidVegetable Group(continued) • Three to five servings daily. One serving is equal to: • one cup raw leafy, green and yellow vegetables • ½ cup other cooked or chopped raw vegetables • ¾ cup vegetable juice DFS Approved Curriculum-Unit 6

  44. Food Pyramid GuideFruit Group • Provides • vitamins • minerals • fiber (roughage) DFS Approved Curriculum-Unit 6

  45. Food Pyramid GuideFruit Group(continued) • Two to four servings daily. One serving is equal to: • one piece of fruit (a medium size apple, orange or banana) • ½ cup chopped, cooked or canned fruit • ¾ cup of juice DFS Approved Curriculum-Unit 6

  46. Food Pyramid GuideMilk, Yogurt, Cheese Group • Provides • proteins • vitamins (A) • minerals (calcium) • carbohydrates • fat DFS Approved Curriculum-Unit 6

  47. Food Pyramid GuideMilk, Yogurt, Cheese Group(continued) • Two to three servings daily. One serving is equal to:  • 8 oz glass of milk or yogurt • ½ to 1 oz cheese • 2 ounces of processed cheese  DFS Approved Curriculum-Unit 6

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

  49. Food Pyramid GuideGrain Group(breads, cereal, rice, pasta)(continued) • Six to eleven servings daily. One serving is equal to: • 1 slice of bread or roll • 1/2 cup of cooked rice, cereal or pasta • 1 cup uncooked cereal DFS Approved Curriculum-Unit 6

  50. Food Pyramid GuideMeat, Poultry, Fish, Dry Beans, Eggs and Nuts Group • Provides • protein • fats • vitamins • minerals DFS Approved Curriculum-Unit 6

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