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Nutrition
Allied Health I
Nutrients
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Water
Carbohydrates
Lipids
Proteins
Minerals
Vitamins
*Fiber
Calorie
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Unit measuring
amount of energy
contained within the
chemical bonds of
different foods.
Empty calories
should be avoided
because they have
no real nutritional
value
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Example = candy
Water
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Essential nutrient
55-65% body weight
Body loses water
through evaporation,
excretion, &
respiration
Water is the only
nutrient that we
really sense a need
for (Thirst)
Carbohydrates
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Main source of
energy for the body
Excess carbs are
converted to fat &
stored in adipose
tissue (fat cells)
Carbohydrates
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Monosaccharide = simple sugar, small
enough to be absorbed & taken into the
cells. Therefore they get into the blood
stream faster than other carbs.
Other saccharides(carbs) have to be
broken down by digestion, then
absorbed.
Examples: fruits, honey.
Carbohydrates
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Disaccharides =
double sugar
Have to broken
down by digestion
before they can be
absorbed.
Examples: table
sugar, milk
Carbohydrates
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Polysaccharides = complex sugar /
Complex carbohydrate
Examples: starch – cereal grains,
potatoes, legumes.
Complex carbs containing starch &
cellulose are healthier than other carbs.
Fiber=Cellulose=Roughage = parts
within foods that we can’t digest.
Complex Carbohydrates
Lipids
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Fats
Provides twice as many calories as other
nutrients.
The human body stores fat for energy in
fat cells.
Excess calories are transformed into
triglycerides & stored in fat cells.
Stored fat provides energy during
emergencies.
Adipose tissue
Lipids
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Body fat cushions internal organs.
Body fat insulates against the cold.
Fats are necessary in dissolving fat
soluble vitamins.
It is essential to have a diet containing
fats without exceeding the body’s needs.
Avoid Trans & Saturated fats.
Abdominal fat
Lipids
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Cholesterol = white waxlike fat that is
found in animal products.
Our body makes its own cholesterol
which helps to build cells & make
hormones.
Excess cholesterol in the body will start
to build up inside artery walls causing
Atherosclerosis.
Cholesterol
Lipids
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Recommended total blood cholesterol is
under 200.
HDL = High Density Lipoprotein –
GOOD, removes excess cholesterol
from cells & carries it back to the liver to
be broken down & eliminated.
LDL = Low Density Lipoprotein – BAD,
carries fat & cholesterol to cells.
Proteins
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Many functions:
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Some proteins
function as enzymes
for growth & repair of
tissue (cells)
Source of energy
Muscles, hormones,
blood clotting, &
antibodies all depend
on proteins.
Proteins
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Proteins are made of amino acids
There are 22 amino acids & they are classified
as essential or nonessential
Proteins that contain all essential amino acids
are Complete Proteins
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Examples: milk products, eggs, meats
Proteins that don’t contain all essential amino
acids are Incomplete Proteins
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Examples: vegetables, grains, beans/legumes
Proteins
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The body can’t store
excess amino acids
They are broken down
by the liver & excreted
by kidneys as urea
Adults in the US eat too
much protein – puts
extra burden on liver &
kidneys which must
eliminate urea from the
body
Minerals
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Inorganic compound
needed for human
growth &
maintenance
Most Important ones
are:
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Sodium
Potassium
Calcium
Iron
Minerals
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Trace elements/minerals are present in
the body in small amounts, toxic levels
are close to health levels
Most minerals are present in the average
adult diet
Supplementation is only indicated for
special conditions – disease, pregnancy,
old age
Minerals
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Some examples are:
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Calcium – bone & teeth formation, blood clotting,
nerve transmission. Females need to get plenty of
Calcium to avoid Osteoporosis.
Fluorine – in drinking water, bones & teeth
Iodine – in shellfish & iodized salt, needed to make
thyroid hormone
Iron – in liver, lean meats, oysters, sardines,
molasses, raisins, spinach, broccoli, pintos etc,
needed to make hemoglobin
Vitamins
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Organic compounds required in small
amounts by the body for normal
metabolism (normal health & growth)
Some vitamins are similar to hormones
• Vit D & Niacin are made in the body thus
making them hormone-like
Vitamins
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A, D, E, K – fat soluble
vitamins, can be stored
by the body
B vitamins, pantothenic
acid, folic acid, biotin, &
vit C – water soluble,
can’t be stored by the
body, excess is
excreted
Fiber
*Fiber
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Parts of plants that can’t be digested
Examples: whole grains, beans, peas,
fruits, & vegetables
Fiber is important for proper bowel
functioning, also helps you feel a sense
of fullness
May also ↓ cholesterol
Fiber
Nutrition Labeling
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FDA (Food & Drug Administration) requires
nutrition labeling for most foods
Labels are based on a 2,000 calorie a day diet
& should include facts about serving size,
calories, & nutrient content
Also includes RDA – Recommended Dietary
Allowances = estimated amount of a nutrient
(or calorie) per day considered necessary for
the maintenance of good health. This is
popularly called Recommended Daily
Allowance
Food Label
Basal Metabolic Rate
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BMR = Amount of energy (calories)
needed to keep your heart beating, lungs
& body functioning, & allow you to
complete minimal ADLs
BMI = Body Mass Index = relates your
body weight with health risks of being
overweight
Metabolism = use of food nutrients by
the body to produce energy
BMR
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Lets calculate our basal metabolic rate.
BMR
Food Guide Pyramid
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The USDA changed the food pyramid in
2005
It now has vertical stripes representing
the five food groups & a small band to
represent fats/oils
The guy climbing the side of the pyramid
shows how important it is to exercise &
be active
http://www.prevention.com/cda/categorypage.do?channel=news.voices&category=videos&videoID=e1d22efc81716110VgnVCM
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Diet Therapy
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Regular diet = no restrictions
Liquid diet = clear/full, may be used after
surgery or heart attack, when digestive x-rays
need to be done, or digestive problems
Low Cholesterol = for pts with atherosclerosis
or heart/vessel disease, need to stay away
from animal products
Low Sodium = ↓salt, for pts with cardiovascular
disease, kidney disease, edema
Bland diet = foods that don’t irritate digestive
tract, for pts with ulcers or GI disease. Avoid
fried foods, spices, raw fruits & veggies,
carbonated, coffee, tea, alcohol
Guidelines for a healthy diet
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Eat a variety of foods
Maintain desirable weight
Avoid too much bad fat
Eat foods with adequate fiber
Avoid too much sugar
Avoid too much sodium
Don’t drink alcohol
Nutritional Diseases
http://www.bing.com/videos/watch/video/al-roker-on-gastric-bypass-surgery/6jrjafr
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Obesity = weighing 15% more than optimal body
weight for gender & height
Most common nutritional disease
Obesity affects physical & mental health
Cause = taking into the body more calories than
you burn/use
Treatment = ↓portions, ↑nutritious foods, exercise
Anorexia Nervosa
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Serious mental
disorder, usually
teenage females
No loss of appetite
but rather a refusal
to eat
http://www.bing.com/videos/watch/video/agirl-s-struggle-with-anorexia/6sdn58g
Anorexia Nervosa
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Criteria for diagnosis:
• Fear of obesity that doesn’t go away with wt
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loss
Distorted body image (feels fat even when
emaciated)
Wt loss of at least 25% of original body wt
Refusal to maintain minimal normal wt
No physical illness
Amenorrhea (not having a period)
Bulimia
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Episodic binge eating followed by
purging (vomiting &/or laxative abuse)
Usually women older than teens
Enamel on teeth may become damaged
from vomiting
Inside of colon will have a dark uniform
or patterned appearance, called
Melanosis Coli, if there is laxative abuse
Malnutrition
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Mal = bad
State of poor nutrition due to diet or
illness
Mineral Deficiency
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Fluorine deficiency =
tooth decay
Iodine deficiency =
goiter (enlarged
thyroid gland)
Iron deficiency =
anemia =
hemoglobin can’t be
made properly
Food Poisoning
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Food borne germs cause around 76 million
illnesses every year in the US
Microscopic organisms can grow undetected
Look at sell by & use by dates
Wash hands before & after handling food
Clean all cooking surfaces & utensils properly
Thoroughly cook all meats & eggs
Don’t leave food at room temp for over 2 hrs
Refrig ↓40° this will stop growth