unit 10 nutrition and diets. copyright © 2004 by thomson delmar learning. all rights reserved.2...

Unit 10 Nutrition and Diets

Copyright © 2004 by Thomson Delmar Learning. ALL RIGHTS RESERVED. 2

10:1 Fundamentalsof Nutrition

Most people know there is a 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


Fundamentals ofNutrition (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


Effects of Good Nutrition

Healthy appearance Good attitude Proper sleep and bowel habits High energy level Enthusiasm and freedom from anxiety


Effects of Good Nutrition (continued)

Diseases or conditions prevented or delayed through good nutrition– Hypertension– Atherosclerosis– Osteoporosis– Malnutrition


10:2 Essential Nutrients

Chemical elements that are found in food Used by the body to perform many

different body functions See Tables 10-2 and 10-3 in text


Essential Nutrients(continued)

Carbohydrates Lipids (fats and oils) Proteins Vitamins Minerals Water


10:3 Utilization of Nutrients

Digestion– Mechanical– Chemical

Absorption Metabolism


Utilization of Nutrients (continued)

Measuring food energy Individual’s caloric requirements General guidelines for weight maintenance General guidelines for weight loss General guidelines for weight gain


10:4 Maintenance of Good Nutrition

Good nutrition is the best way of achieving and maintaining good health

Balanced diet (see Figures 10-2 and 10-3 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


Guidelines for Good Eating Habits

Variety of foods Maintain healthy weight Low in fat, saturated fat, and cholesterol Plenty of vegetables, fruits, and

grain products Sugars, salt, and sodium in moderation Alcohol, if consumed, in moderation


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 can be slow


10:5 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


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


Liquid Diet

Clear and full liquids Liquid foods at body temperature Clear: carbohydrates and water Full: clear liquids plus other liquid items Uses – after surgery, acute infections,

digestive problems, to replace lost fluids, and in preparation for X-rays of the digestive tract


Soft Diet

Similar to a regular diet, but foods require little chewing and are easy to digest

Avoid meat, shellfish, coarse cereals, spicy foods, rich desserts, fried foods, raw vegetables and fruits, and nuts and coconut

Uses – after surgery, patients with infections, digestive disorders, and chewing problems


Diabetic Diet

Used for patients with diabetes mellitus Exchange lists are used to choose foods Avoid sugar-heavy foods


Calorie-Controlled Diet

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– Extra protein and carbohydrates– Avoid high-bulk foods– Avoid high-fat foods


Low-Cholesterol Diet

Restricts foods containing cholesterol Used for patients with atherosclerosis and

heart disease Limit foods high in saturated fats


Fat-Restricted Diet

Also called low-fat diet Used for patients with gallbladder and

liver disease, obesity, and certain heart diseases

Avoid foods high in fat


Sodium-Restricted Diet

Also called low-sodium or low-salt diets Used for cardiovascular diseases Avoid or limit addition of salt; avoid

salt-rich foods


Protein Diet

Protein-rich foods: meats, fish, milk, cheese, and eggs

High-protein for children and adolescents for additional growth, pregnant or lactating women, surgery, burns, fevers, or infections

Low-protein for certain kidney or renal diseases and certain allergic conditions


Bland Diet

Easily digested foods that do not irritate the digestive tract

Used for patients with ulcers, colitis, and other digestive diseases


Low-Residue Diet

Eliminate or limit foods high in bulk and fiber

Used for patients with digestive or rectal diseases such as colitis or diarrhea


Other Therapeutic Diets

Other diets may be ordered that restrict or increase certain nutrients

Check prescribed diet and ask questions if foods seem incorrect

Try to include patient’s likes if they are allowed on diet

If patient will not eat the foods on diet, the diet will not contribute to good nutrition

unit 10 nutrition and diets. copyright © 2004 by thomson delmar learning. all rights reserved.2...

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