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Essential Nutrition Guide: Diets, Nutrients, & Health Tips

Understand nutritional needs, essential nutrients, food groups, and therapeutic diets. Learn about calorie counts, dysphagia, and special dietary requirements for optimal health and wellness.

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Essential Nutrition Guide: Diets, Nutrients, & Health Tips

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  1. Unit 26 Nutritional Needs and Diet Modifications

  2. Objectives • Spell and define terms. • Define normal nutrition. • List the essential nutrients. • Name food groups and list foods included in each group. • State liquids/foods allowed on basic facility diets.

  3. Objectives • Describe purposes of the following diets: • Clear liquid • Full liquid • Soft

  4. Objectives • State the purpose of calorie counts and food intake studies. • Define dysphagia and explain risks of this condition.

  5. Objectives • Describe general care for the patient with dysphagia and swallowing problems. • State purposes of therapeutic diets. • List types of alternative nutrition.

  6. Objectives • Describe the nursing assistant actions when patients are unable to drink fluids independently.

  7. Introduction • Nutrition • Entire process by which the body takes in food for growth and repair and uses it to maintain health

  8. Normal Nutrition • Food is normally taken into the body through the mouth • The beginning of the digestive tract • Digestion • Breaking down foods into substances used by body cells for nourishment • Essential nutrients

  9. Essential Nutrients • To be well nourished, we must eat foods that: • Supply heat and energy • Regulate body functions • Build and repair body tissue

  10. Essential Nutrients • Six essential nutrients: • Proteins • Carbohydrates • Fats • Minerals • Vitamins • Water

  11. The Food Guide Pyramid • USDA Food Guide Pyramid • Designed to be individualized to each person to maintain a healthy weight • Refer to Figure 26–1 to review the six food groups and the familiar USDA Food Guide Pyramid

  12. The Food Guide Pyramid • In addition: • Each person may use a small number of discretionary calories • These are extra calories used to consume solid fats, added sugars, alcohol, or extra food from any group

  13. The Food Guide Pyramid • For most people: • Discretionary calorie allowance is between 100 and 300 calories daily

  14. The Food Guide Pyramid

  15. Water • Water is an essential nutrient that is necessary to life • A person can live only a few days without water

  16. Water • Water is necessary for all cellular functions in the body • An adequate intake of fluids is required to replace fluids lost through urine, stool, sweat, and evaporation through skin

  17. Water • The normal adult intake of fluids • Should be two to three quarts a day

  18. Water • Offering liquids to patients frequently is important because: • Some patients cannot drink liquids without your help • Elderly patients have a decreased sense of thirst • Adequate fluid intake is necessary to prevent urinary problems and constipation

  19. Basic Facility Diets • Food served to patients in the health care facility is prepared by the dietary department • It includes the essential nutrients

  20. Basic Facility Diets • The way in which it is prepared and its consistency • Will depend on each individual patient’s condition and needs • Sometimes very strict dietary control is needed

  21. Regular Diet • The regular-select or house diet is a normal or regular (unrestricted) diet • Based on the Food Guide Pyramid

  22. Clear Liquid Diet • Temporary diet because it is an inadequate diet • Made up primarily of water and carbohydrates for energy • It may be used postoperatively • Or when the patient has a condition such as nausea and vomiting

  23. Full Liquid Diet • Does supply nourishment • May be used for longer periods of time than the clear liquid diet

  24. Soft Diet • Usually follows the full liquid diet • Although this diet nourishes the body, between-meal feedings are sometimes given to increase the calorie count.

  25. Special Diets • Planned to meet specific patient needs • Patients may need special diets because of religious preferences or health needs

  26. Religious Restrictions • Religious practice requires changes in diet for some patients.

  27. Therapeutic Diets • Standard diets can be changed to conform to special dietary requirements • For example • An order might be written for a low-sodium soft diet when a patient has ill-fitting dentures and heart disease

  28. The Diabetic Diet • Diet is an integral part of the therapy of the patient with diabetes mellitus • The diet is nutritionally adequate • Sometimes a proper diet is all that is needed to control the disease

  29. Sodium-Restricted Diet • Sodium-restricted diets may be ordered for patients with chronic renal failure and cardiovascular disease • These diets are some of the most difficult diets to follow

  30. Calorie-Restricted Diet • As long as activity remains constant • A person must take in approximately 500 calories a day less than usual to lose one pound

  31. Low-Fat/Low-Cholesterol Diet • Prescribed for patients who suffer from: • Vascular disease • Heart disease • Liver disease • Gallbladder disease • Those who have difficulty with fat metabolism

  32. Mechanically Altered Diets • Any diet may be mechanically altered • This means that the consistency and texture of foods are modified • Making foods easier to chew and swallow

  33. Mechanically Altered Diets • Usually chopped to the texture of hamburger • Making it easier to swallow • Soft items, such as bread, are not modified

  34. Mechanically Altered Diets • Usually served to patients with dental or chewing problems, and those with missing teeth

  35. Pureed Diet • Blenderized until it is the consistency of pudding or baby food • Given to patients who have dysphagia • At risk ofaspiration

  36. Pureed Diet • The pureed food should not be watery • If it is the proper consistency, a plastic spoon will stand upright without falling • Make the meal as visually appealing as possible • Avoid referring to the pureed food items as baby food

  37. Supplements and Nourishments • Many patients receive a nutritional supplementor between-meal nourishments • Supplements are ordered by the physician and have a definite therapeutic value

  38. Supplements and Nourishments • Nourishments are substantial food items given to patients to increase nutrient intake • Often planned and ordered by the facility dietitian • Sandwiches or pudding • Nutritious liquids, such as milkshakes

  39. Snacks • Planned and regularly given, or unplanned upon patient request • Given to patients to prevent or eliminate hunger between meals

  40. Calorie Counts and Food Intake Studies • The physician or dietitian may order special food intake studies for a patient with special nutritional needs

  41. Calorie Counts and Food Intake Studies • The patient’s food intake is carefully recorded for a period of time, usually three days • The food intake is analyzed for nutritional adequacy and number of calories consumed

  42. Calorie Counts and Food Intake Studies • The dietitian uses this information • To plan a diet to meet the patient’s special medical needs

  43. Fluid Balance • Balance between liquid intake and liquid output • We take in approximately 2 ½ quarts of fluid daily • Typical output equals about 2 ½ quarts daily

  44. Recording Intake and Output • An accurate recording of intake and output(I&O), or fluid taken in and given off by the body • Basic to the care of many patients • Some patients have an order to force (encourage) fluids • While others have a fluid restriction

  45. Recording Intake and Output • A fluid restriction requires a physician order • You will find information regarding whether to push or restrict fluids on the care plan

  46. Changing Water • It is important to provide fresh water for patients • Water is essential to life • In all cases, you should know whether a patient is allowed ice or tap water and if water is to be especially encouraged

  47. Sensory Problems • Some patients have sensory problems affecting their appetites, such as problems with food: • Temperature • Smell • Taste • Hearing and vision

  48. Sensory Problems • Some patients have sensory problems affecting their appetites, such as problems with food: • Touch • Texture

  49. Sensory Problems • Presentation and attractiveness of food are especially important for patients • Whose smell, taste, and texture sensations are impaired

  50. Mealtime Assistance for Patients Who Have Swallowing Problems • Patients who have difficulty swallowing • May require one-to-one assistance • Prompting • Or supervision at meals

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