© 2009 Delmar, Cengage Learning Chapter 11 Nutrition and Diets.

© 2009 Delmar, Cengage Learning

Chapter 11

Nutrition and Diets


11:1 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

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Fundamentals of Nutrition(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

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Effects of Good Nutrition(continued)

• Diseases or conditions prevented or delayed through good nutrition– Hypertension

– Atherosclerosis

– Osteoporosis

– Malnutrition


11:2 Essential Nutrients

• Chemical elements are found in food

• Used by the body to perform many different body functions

• Nutrients are divided into six groups

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Essential Nutrients(continued)

• Carbohydrates

• Lipids (fats and oils)

• Proteins

• Vitamins

• Minerals

• Water


11:3 Utilization of Nutrients

• Digestion– Mechanical

– Chemical

• Absorption

• Metabolism


11:4 Maintenance of Good Nutrition

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

• Balanced diet/My Pyramid (See Figure 11-3 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


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Guidelines for Good Eating Habits

• Variety of foods (See Table 11-4 in text)

• Find a balance between food and all physical activity

• Limit fats, saturated fat, and cholesterol

• Nutritionally rich foods


Guidelines for Good Eating Habits(continued)

• 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


11:5 Weight Management

• Weight in relation to height for– Males

– Females

– Large-boned individuals

– Small-boned individuals

• Body mass index (BMI) helps to determine healthy weight range

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Weight Management(continued)

• 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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• Measuring food energy

• Caloric requirements vary with each individual and the amount of physical energy expended

• Energy use needs replacement

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• 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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• 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

• 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

• 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

© 2009 Delmar, Cengage Learning Chapter 11 Nutrition and Diets.

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