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BALANCED AND MIXED DIET PRESENTATION BY NAOMI MWANZA ID 2017037132
INTRODUCTION • A diet is all that is consumed in a day. And a balanced diet is a diet that contains an adequate quantity of the nutrients that we require in a day. A balanced diet includes six main nutrients, i.e. Fats, Protein, Carbohydrates, Fibre, Vitamins, and Minerals. • Mixed diet refers to a diet that involves consuming many different kinds of food and is often representation of balanced diet.
GENERAL OBJECTIVES • At the end of the lecture student nurses must acquire knowledge on balanced and mixed diet.
SPECIFIC OBJECTIVES • At the end of the lecture student nurses should be able: • Define terms related to balanced diet • State the components and importance of taking a balanced diet • State the special diet for elderly, HIV/AIDS and chronically ill patients and therapeutic diets. • Calculate the dietary requirements.
Cont… • Discuss the preparation,saving and assisting in feeding. • Assess the nutritional status • Discuss the nutritional programs in the community. • Demonstrate the preparation and serving of meals, assisting in feeding, insertion of nasogastric(NG)tube and NG tube feeding.
definition • Diet - A diet is all that is consumed in a day. • balanced diet is a diet that contains an adequate quantity of the nutrients that we require in a day • Nutrients; these are environmental substances used for growth, energy and bodily functions by humans or organisms. They are divided into macronutrients and micronutrients. • Therapeutic diet is a meal plan that controls the intake of certain foods or nutrients.
Importance of balanced diet • Balanced Diet leads to a good physical and a good mental health. • It helps in proper growth of the body. • Also, it increases the capacity to work • Balanced diet increases the ability to fight or resist diseases
Components of a balanced diet • Fats - Some part of energy requirement is fulfilled by fats. oil, cheese, etc. • Proteins - needed for growth purposes and to repair the wear and tear of the body. Protein also helps in building muscle. It is found in dairy products, sprouts, meat, eggs, chicken, etc
Cont… • Carbohydrates – needed to process and it is fulfilled by carbohydrates. Carbs provide the body with energy. Carbohydrates can be found in rice, wheat, chapati, bread, etc. • Minerals and Vitamins - Vitamins, Minerals, and Fibre improve the body’s resistance to disease. They are mainly obtain from vegetables and fruits
Special diet for elderly,hiv and chronically ill patients • For people living with HIV/AIDS, good nutrition must be part of the plan for living well. There are many reasons to eat healthy foods. Eating a well-balanced diet can help you reach a healthy weight, strengthen your immune system, prevent infection and reduce hospital stays.
Calculating the dietary requirement:CALCULATION OF THE CALORIC VALUE OF FOOD • By convention the Caloric Value of food or diet is calculated from the macronutrient (Carbohydrate, Fat and Protein) content of the food or diet. • For foods containing alcohol, the amount of alcohol present in the food must be included in the calculation.
Cont’d If the amount of Protein, Carbohydrate and Fat are known, then the Caloric Value of the food or diet can be calculated using the formula: • Caloric Value (Kcal) = (P x p) + (F x f) + (C x c) Where P, F and C represent the amounts (expressed in grams) of Protein, Fat and Carbohydrate, respectively, in the food as determined by chemical analysis or obtained from Food Composition Tables. The p, f and c, denote the energy conversion factors (i.e. ATWATER Energy Factors) for protein, fat and carbohydrate respectively.
Calories in the energy-yielding nutrients Respective Atwater Energy Factors are as follows: 1.0g Protein is equivalent to 4.0Kcal of energy 1.0g Fat is equivalent to 9.0Kcal of energy 1.0g Carbohydrate is equivalent to 3.75Kcal of energy 1.0g Alcohol is equivalent to 7.0Kcal of energy
Example Calculate the amount of energy in Kcal derivable on consumption of a diet containing 50.0g protein, 10.0g dietary fat, 200.0g available carbohydrates and 5.0g of ethanol. If the Energy content (heat of combustion) of the diet is 1500.0Kcal, what percentage of the energy content is (metabolizable energy) available to the body?
Calculation Caloric value of the protein = 50 x 4 = 200.0Kcal Caloric value of dietary fat = 10 x 9 = 90.0Kcal Caloric value of carbohydrates = 200 x 3.75 = 750.0Kcal Caloric value of ethanol = 5 x 7 = 35.0Kcal Total Caloric value = 200kcal + 90kcal + 750kcal + 35kcal = 1075.0 Kcal Caloric value (Metabolizable energy) of the diet = 1075.0Kcal.
Preparation,saving and assisting feeding • When eating problems are identified and there is timely intervention, the effects on a patient’s quality of life can be profound. The following are the techniques that can help in saving and assisting feeding
Cont… • Positioning • One of the most important steps in preparing to assist a patient at meal or snack time is assuring proper positioning, making it easier for the patient to eat as independently as possible
Cont… • Food and fluid texture • Prescribing the optimal texture for patients that require assistance with eating is key to success.
Techniques/Considerations • Do not rush • Wash hands before beginning to assist and perform hand hygiene between patients. • Serve one course at a time • Use a metal or hard plastic spoon for those on minced or pureed diets eg mashed potatoes and pudding.
Cont… • Ensure foods are not dangerously hot by placing a small amount of food on forearm to determine if temperature is safe for a patient. • Offer small bites at a time, bring the spoon to where the patient can see it and give time to open his/her mouth.
Cont… • Allow time for chewing/swallowing and try to observe the swallow taking place. • Check that patient’s chin remains slightly tucked for safest swallowing. • Check that there is minimal amount of food residue in the mouth after swallowing.
Nutritional assessment • Nutritional assessment is the interpretation of anthropometric, biochemical (laboratory), clinical and dietary data to determine whether a person or groups of people are well nourished or malnourished (over-nourished or under-nourished).
Cont.. • Nutritional assessment can be done using the ABCD methods. These refer to the following: • A-.Anthropometry • B-Biochemical/biophysical methods • C-Clinical methods • D-Dietary methods.
Cont… • Children’s nutritional status can be determined in several ways; • Measurement of weight and height • Calculating the body mass index • Measuring skinfold thickness • Measurement of arm circumference
…cONT • In adults you can assess the nutritional status by clinical/physical examination.
NUTRITION PROGRAMS IN THE COMMUNITY Among other organizations which look into nutritional status in the community, the following are the ones which are identified in Zambia: • National food and Nutrition board, which is supported by ministry of health and NGOs it looks on dietary deficiencies and there factors and nutritional needs of the population. • UNICEF support the government in the development and implementation of high impact nutrition interventions of children and mothers to reduce the prevalence of stunting. • School Health and Nutrition Program- its there to promote the physical, social and mental well being of every school child.
Demonstration of preparationand serving of meals, assisting in feeding, insertion of nasogastric tube(ng) and ng tube feeding . • Demonstration will be done using procedure manual.
CONCLUSION • In conclusion, all the nutrients discussed today are present in the foods that we eat. Different food items have different proportions of nutrients present in them. The requirements of the nutrients depend on the age, gender, and health of a person.
