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CHAPTER 11
NUTRITION AND DIETS
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
• Wellness- a state of good health and optimal body
function
FUNDAMENTALS OF NUTRITION
• 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
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Healthy appearance
Good attitude
Proper sleep and bowel habits
High energy level
Enthusiasm and freedom from anxiety
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EFFECTS OF GOOD NUTRITION
(CONTINUED)
• Diseases or conditions prevented or delayed
through good nutrition
• Hypertension- high blood pressure
• Atherosclerosis- narrowing of arteries by accumulation
of fatty substances on the inner surfaces
• Osteoporosis- bones are porous and break easily
• Malnutrition –state of poor nutrition
ESSENTIAL NUTRIENTS
• Chemical elements are found in food
• Used by the body to perform many different body
functions
• Nutrients are divided into six groups
• Carbohydrates- major source of energy; starches or sugars
• Lipids (fats and oils)- organic compounds
• Proteins- basic component of all body cells; building and
repairing tissue, regulating body functions and providing heat
and energy
• Vitamins- organic compounds essential to life; metabolism, tissue
building, and regulation of body processes
• Minerals- inorganic elements found in body tissues; regulate body
fluids, body functions, growth and building tissues
• Water – found in all body tissues; essential for body processes
UTILIZATION OF NUTRIENTS
• Digestion- process by which body breaks down
food into smaller parts, changes food chemically,
and moves through digestive system
• Mechanical
• Chemical
• Absorption- process by which blood or lymph
capillaries pick up digested nutrients
• Metabolism-process in which nutrients are used by
the cells for building tissues, providing energy, and
regulation of body processes
MAINTENANCE OF GOOD NUTRITION
• Good nutrition is the best way of achieving and
maintaining good health
• Balanced diet/My Pyramid
• 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
• Find a balance between food and all
physical activity
• Limit fats, saturated fat, and cholesterol
• Nutritionally rich foods
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GUIDELINES FOR GOOD EATING
HABITS
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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
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
WEIGHT MANAGEMENT
• Weight in relation to height for
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Males
Females
Large-boned individuals
Small-boned individuals
• Body mass index (BMI) helps to determine healthy
weight range
• Calories- the amount of heat produced during
metabolism is the way the energy content of food is
measures; heat measured by a unit
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WEIGHT MANAGEMENT
• 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
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WEIGHT MANAGEMENT
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• Measuring food energy
• Caloric requirements vary with each individual
and the amount of physical
energy expended
• Energy use needs replacement
• Weight loss or gain- 1 pound of body fat equals
approximately 3500 calories. To lose 1 pd, a
decrease of 3500 cal is required. To gain 1 pd
you must increase your calorie intake to 3500
• *Maintaining weight: a person should consume
15 calories per pound per day
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WEIGHT MANAGEMENT
• Proper weight control leads to a long
and healthy life
• Gradual weight loss over time
• Change in habits
• Exercise
• First consult with your doctor
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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
11:6 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
REGULAR OR STANDARD DIET
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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 DIETS
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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
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
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
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
LOW-CHOLESTEROL DIET
• Restricts foods containing cholesterol
• Used for patients with atherosclerosis and heart
disease
• Limit foods high in saturated fats
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
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
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
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
• 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
• Include patient’s likes if allowed
• If patient refuses foods on diet, this will not
contribute to good nutrition