Fundamentals of Nutrition: Understanding Essential Nutrients and Healthy Eating Habits

1. Chapter 9 Nutrition and Diets

2. 9:1 Fundamentals of Nutrition • Most people know there is a fundamental relationship between food and good health • Many do not know what nutrients are needed • Many are not able to choose proper foods for optimum health (continues)

3. Fundamentals of Nutrition(continued) • Nutrition: all body processes relating to food • Nutritional status: state or condition of one’s nutrition • Role of nutrition in physical, mental, emotional, and psychological affects

4. Effects of Good Nutrition • Healthy appearance • Good attitude • Proper sleep and bowel habits • High energy level • Enthusiasm and freedom from anxiety (continues)

5. Effects of Good Nutrition(continued) • Diseases or conditions prevented or delayed through good nutrition • Hypertension • Atherosclerosis • Osteoporosis • Malnutrition

6. 9:2 Essential Nutrients • Chemical elements are found in food • Used by the body to perform many different body functions • Nutrients are divided into six groups (continues)

7. Essential Nutrients(continued) • Carbohydrates • Lipids (fats and oils) • Proteins • Vitamins • Minerals • Water

8. 9:3 Utilization of Nutrients • Digestion • Mechanical • Chemical • Absorption • Metabolism

9. 9:4 Maintenance of Good Nutrition • Good nutrition is the best way of achieving and maintaining good health • Balanced diet/My Pyramid (See Figure 9-3 in text) • If food is not appealing, people will not eat it even if it is healthy; consider variety, taste, color, aroma, texture, and general likes and dislikes

10. Guidelines for Good Eating Habits • Variety of foods (See Table 9-4 in text) • Find a balance between food and all physical activity • Limit fats, saturated fat, and cholesterol • Nutritionally rich foods (continues)

11. Guidelines for Good Eating Habits(continued) • Don’t sugarcoat it • Reduce salt • Choose foods high in potassium • Check food labels and calculate • Remember that alcohol can be harmful to your health

12. Food Habits Affect Nutrition • Habits can be based on cultural or religious beliefs • Unusual habits are not necessarily bad; must be evaluated • Suggesting changes takes tact, patience, and imagination • Difficult to change since most are formed in childhood; change takes place over time

13. 9:5 Weight Management • Weight in relation to height for • Males • Females • Large-boned individuals • Small-boned individuals • Body mass index (BMI) helps to determine healthy weight range (continues)

14. Weight Management(continued) • Underweight individuals are more likely to have nutritional deficiencies • Causes and treatment • Overweight and obesity • Causes and treatment • Uncontrolled obesity puts a person at higher risk for health problems (continues)

15. Weight Management(continued) • Measuring food energy • Caloric requirements vary with each individual and the amount of physical energy expended • Energy use needs replacement (continues)

16. Weight Management(continued) • Proper weight control leads to a long and healthy life • Gradual weight loss over time • Change in habits • Exercise • First consult with your doctor (continues)

17. Weight Management(continued) • Guidelines for weight loss • Guidelines for weight gain • One to two pounds per week is the safest way to lose or gain weight • Dietary guidelines by the USDA are recommended for weight management

18. 9:6 Therapeutic Diets • Modification of normal diet used to improve specific health condition • Normally prescribed by physician and planned by dietitian • May change nutrients, caloric content, and/or texture • May seem strange and even unpleasant to patient

19. Regular or Standard Diet • Balanced diet • Usually used for ambulatory patients • May have slight calorie reduction • Decreased or omitted: rich desserts, cream sauces, salad dressings, and fried foods

20. Liquid Diets • Clear and full liquids • Liquid foods at body temperature • Clear: carbohydrates and water • Full: clear liquids plus other liquids • Uses such as the following: surgery, digestive problems, to replace lost fluids, and in preparation for X-rays of the digestive tract

21. Soft Diet • Similar to a regular diet, but foods are easy to digest • Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw vegetables, fruits, and nuts • Uses: after surgery, patients with infections, digestive disorders, and chewing problems

22. Diabetic Diet • Used for patients with diabetes mellitus who often take insulin • Exchange lists are used to choose foods on exchange lists • Avoid sugar-heavy foods

23. Calorie-Controlled Diets • Low-calorie—used for patients who are overweight; avoid or limit high-calorie foods • High-calorie—used for patients who are underweight, have anorexia nervosa, hyperthyroidism, or cancer

24. Low-Cholesterol Diet • Restricts foods containing cholesterol • Used for patients with atherosclerosis and heart disease • Limit foods high in saturated fats

25. Fat-Restricted Diets • Also called low-fat diet • Used for patients with gallbladder and liver disease, obesity, and certain heart diseases • Avoid foods high in fat

26. Sodium-Restricted Diets • Otherwise known as low-sodium or low-salt diets • Used for cardiovascular diseases, kidney disease, and fluid retention • Avoid or limit addition of salt; avoid salt-rich foods

27. Protein Diets • Protein-rich foods such as meats, fish, milk, cheese, and eggs • High-protein for children and adolescents for additional growth, pregnant or lactating women, surgery, burns, fevers, infections • Low-protein for certain kidney or renal diseases and allergic conditions

28. Bland Diet • Easily digested foods that do not irritate the digestive tract • Used for patients with ulcers, colitis, and other digestive diseases

29. Low-Residue Diet • Eliminate or limit foods high in bulk and fiber • For patients with digestive or rectal diseases such as colitis or diarrhea

30. Other Therapeutic Diets • Other diets may be ordered that restrict or increase certain nutrients • Check prescribed diet and ask questions if foods seem incorrect • Include patient’s likes if allowed • If patient refuses foods on diet, this will not contribute to good nutrition