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Chapter 19
Basic Nutrition
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How Our Bodies Use Food
• All living things eat
• Nutrients
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Nutrition
• Nutrition is the process of taking in food and using it
• The process of nutrition involves
– Ingestion
– Digestion
– Absorption
– Metabolism
• Metabolism provides energy measured in units
called kilocalories, more commonly known
as calories
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Nutrients
• Food taken into our bodies is broken down into
essential elements called nutrients
• Nutrients provide us with energy
• Nutrients help our bodies function properly
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Types of Nutrients
• Nutrients that supply energy:
– Carbohydrates
– Proteins
– Fat
• Nutrients that regulate body processes:
– Vitamins
– Minerals
– Water
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Balanced Diet
• A diet that provides the body with a balanced amount of
the essential nutrients
• Tools to help in achieving a balanced diet:
– Canada’s Food Guide
– Food labels
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Canada’s Food Guide
• Obesity (extreme overweight) is increasing every year
• Significant increase in health problems
• Canada’s Food Guide
– Emphasizes the importance of getting enough
physical activity and eating a healthy, balanced diet
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Canada’s Food Guide (cont.)
• A healthy diet as one that
– Emphasizes fruits, vegetables, whole grains,
and fatfree or low-fat milk products
– Includes lean meats, poultry, fish, beans, eggs,
and nuts
– Is low in saturated fats, trans fats, cholesterol,
salt (sodium), and added sugars
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Food Labels
• Second tool available to help you plan a balanced diet
• Education
• Include information about the food’s nutritional value,
approximate serving size, and any related health claims
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Factors That Affect Food Choices and
Eating Habits
• Some want a hot, hearty breakfast to start the day
• Some people like a light meal at lunchtime while others
eat their main meal at mid-day
• Individual choices
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Factors Affecting Food Choices
• Factors that affect food choices:
– Religion
– Culture and geography
– Finances
– Kitchen skills
– Individual taste
– Appetite
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Respecting the Individual
• The nurse should complete a dietary assessment to find
out as much as possible about the patient or resident’s
eating habits and likes and dislikes
• Respecting the individual’s preferences is important when
it comes to food
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Types of Special Diets
• Types of diets:
– Regular “house” diet
– Clear liquid diet
– Full liquid diet
– Soft diet
– Diabetic diet (consistent-carbohydrate diabetes meal
plan)
– Sodium-restricted diet
– Low-cholesterol diet
• Nutritional supplements are used to supply extra calories
or protein in addition to a special diet
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i-Clicker Question
Tell whether the following statement is true or false.
One tool for eating a healthy balanced diet is
Canada’s Pyramid Guide.
a. True
b. False
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Answer
b. False
Rationale: Canada’s Food Guide emphasizes the
importance of getting enough physical activity and
eating a healthy, balanced diet and is a tool for eating
a healthy, balanced diet
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Mealtime
• Mealtime for people in a health care setting can be
difficult for many reasons:
– The person may miss family members or familiar
foods
– Food choices may be limited or the food may not be
prepared the way the person likes it
– Meals are usually served at specific times, not just
when the person feels like eating
– Mealtime can be lonely, especially if the person must
stay in his or her room to eat
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Mealtime (cont.)
• Mealtime for people in a health care setting can be
difficult for many reasons: (cont.)
– Physical problems (such as pain or nausea) and
emotional problems (such as anxiety) can affect a
person’s appetite
– The person may be embarrassed if he or she needs
help to eat
– Long-term care facilities have policies that relate to
the resident’s dining experience
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Importance of Mealtime
• Measures for setting a relaxed overall atmosphere and
stimulating the appetite:
– Provide companionship
– Provide assistance as needed
– Present food to stimulate the appetite
– Offer small portions of favourite foods
– Ensure that the patient or resident has a clean, fresh
mouth
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Importance of Mealtime (cont.)
• Measures for setting a relaxed overall atmosphere and
stimulating the appetite: (cont.)
– Ensure that the patient or resident is in a
comfortable position
– Provide aids if used by the person
– Provide pleasant conversation
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Preparing for Mealtime
• Personal support workers must
– Allow time to prepare and complete early-morning or
afternoon care
– Assist with toileting
– Assist with basic hygiene
– Assist the person to the dining room
– Position the person for eating
– Provide a pleasant environment
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Assisting With Meals
A clock face is
used to
reference the
location of
food on the
tray for
people with
poor eyesight
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Feeding Dependent Patients
and Residents
• Involve the person in the process as much as
possible
• Sit down and talk to the person
• Use a spoon, not a fork, and fill it only about
one third full
• Give the person time to chew and swallow each
bite; never rush the person
• Offer liquids frequently between bites
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Measuring and Recording Food Intake
• Methods
– Record the portion of the total meal that was
consumed
• Inform the nurse if a patient or a resident eats less
than 70% of his or her meal
– Record the percentage of each food eaten
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Alternate Methods
• Intravenous (IV)
therapy
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Alternate Methods
• Enteral nutrition:
– A nasogastric tube
– A nasointestinal tube
– A gastrostomy tube
– A jejunostomy tube
– A percutaneous endoscopic
gastrostomy (PEG) tube
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Alternate Methods
• Total parenteral nutrition (TPN, hyperalimentation)
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Fluid Balance
• When the amount of fluid taken into the body equals the
amount of fluid that leaves the body, a state of fluid
balance exists
• Fluid balance is important for health
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Dehydration
• Dehydration occurs when there is too little fluid in the
body
• Causes include
– Diarrhea
– Vomiting
– Hemorrhage
– Severe burns
– Excessive sweating
– Not drinking enough fluids
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Edema
• Edema occurs when there is too much fluid in the body
• Causes include
– Kidney disease
– Heart disease
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Offering Fluids
• Encourage fluid intake unless otherwise ordered
– People are more likely to drink fluids that taste good
and are served at the proper temperature
– Keep a water pitcher filled with ice water
– Offer fluids frequently to people who are bed bound,
confused, or taking pain medications
• A person who is not allowed to have any fluids at all is
said to be on NPO status
– No water, no ice, no food, no candy, no gum
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Measuring and Recording Intake
and Output
• Use an intake and output (I&O) flow sheet to record the
respective amounts of fluid
• 30 mL (30 cc) = 1 ounce
• Calculate intake by estimating or measuring leftover
fluids with a graduate and subtracting that number
from the amounts of fluids that were on the tray to
begin with
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i-Clicker Question
You are caring for a resident who is considered legally
blind. How would you reference the position of food
on the resident’s plate?
a. Use the reference of right/left and up/down
b. Use the reference of a circle
c. Use the reference of a triangle
d. Use the reference of a clock face
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Answer
d. Use the reference of a clock face
Rationale: A clock face is used to reference the location
of food on the tray for people with poor eyesight
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