Nutritional Needs & Diet Modification Adonis K. Lomibao, R.N. 12/20/11.
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Transcript of Nutritional Needs & Diet Modification Adonis K. Lomibao, R.N. 12/20/11.
Nutritional Needs & Diet Modification
Adonis K. Lomibao, R.N.12/20/11
Introduction
Nutrition:process by which the body takes in food for growth and repair and uses it to maintain health.
Signs of good nutrition:
-shiny hair
-clear skin & eyes
-well-developed body
-an alert expression
-p.427
Normal Nutrition & Essential Nutrients
Digestion:process of breaking down foods into simple substances that can be used by body cells for nourishment
Substances are essential nutrients:
-Proteins-carbs-fats-minerals-vitamins-water Supply heat & energy Build & repair body tissue Regulate body functions
Protein The basic material of every body cell Only nutrient that can make new cells & rebuild
tissue Made of amino acids Foods:
-meat-poultry-eggs-milk-cheese Complete proteins:contain all the amino acids the
body can't manufacture Incomplete:DO NOT contain all the essential amino
acids
Carbs & Fats
Energy foods used to produce heat & energy Excess stored at fat Foods: fruits, vegetables, grains Supply body with fiber or roughage(cellulose)
to maintain bowel regularity Fat: comes from plants & animals Ex: Pork,nuts,butter,cheese,egg yolk
Vitamins
Vitamins regulate body processes:
-build strong teeth & bones
-promote growth
-aid normal body functioning
-strengthen resistance to disease Vitamins A,B-Complex,C,D,E,K
Minerals
Help build body tissues, esp. bone & teeth..also regulate chemistry oof the body fluids
Minerals include:
-Calcium
-Iodine
-Copper
-Phosphorus
-Iron
-Potassium
The Five Food Groups
Food Guide Pyramid Groups:
-Grains-6oz/Daily
-Vegetables-2 ½ cups/Daily
-Fruits-2 cups/Daily
-Oils-low
-Milk-3 cups/Daily
-Meat & beans-5.5oz/Daily
Discretionary Calories
An extra calorie that can be used on solid fats, added sugars, alcohol, or extra food.
Essential calories-the minimum calories required to meet your nutrient needs.
It is possible to use more calories than the amount required to meet your nutrient needs
Water
Necessary for life and all the cellular functions in the body
2-3 Quarts Daily required to replace fluids lost through urine,
stool, sweat, and evaporation through the skin
Basic Facility Diets
Four common diets
-Regular/General
-Full liquid
-Clear liquid
-Soft
Regular/House
Normal or full diet based on 5 food groups
Variety Excludes very rich foods Lower caloric count May select from a menu
Clear Liquid Diet Temporary b/c inadequate Replaces fluids lost by vomiting or diarrhea Consists of liquids that do not irritate, cause
gas formation, or encourage bowel movements
Examples:
-fat-free meat broths
-ginger ale,7UP, clear juices
-gelatin
-p.431
Full Liquid Diet
Supplies nourishment and may be used for longer periods of time...but still temporary.
Given to patients with:
-Acute infections
-conditions involving digestive tract Examples:
-strained cereal
-strained soups p.432
Soft Diet
Usually follows the full liquir diet Nourishes body:between-meals feedings can
be given to increase calorie count Low-residue,mildly flavored,easy to digest Given to pts with: infection/fevers,difficulty
swallowing, conditions affecting digestive tract,on progressive post-op dietary regime
Examples on p.432
Special Diets
Religious practices may change diet for some pts.
i.e. Jewish:
-shellfish & nonkosher meats prohibited
-foods can't be prepared with utensils used in non-kosher foods
-p.432
The Diabetic Diet
For patients with Diabetes Mellitus Proper diet and administration of insulin Diets aim is to maintain the level of blood
sugar WNL Exchange List-method of balancing the
diabetic diet based on household measurements, excludes high content sugar, divides food into 6 groups
Milk,veg,fruit,bread,meat,fat...
Sodium-Restricted Diet
May be ordered for pts. With chronic renal failure & cardiovascular disease
Different levels of sodium: Table 26-2 Average American 2-6g/day Select low-sodium foods Low in sodium:
-some cereals
-vegetables
-fruits
Calorie-Restricted
3,500 calories=1 lb. Prescribed for pts. That are overweight Take consideration energy output, gen.
Nutritional state, & weight goal Balance between:
-proteins: 20%
-fats: 25-35%
-carbs: 45-65%
Low-Fat/Low-Cholesterol Diet
For patients suffering from vascular, heart, liver, or gallbladder disease...or difficulty with fat metabolism
Foods baked, roasted, broiled... Fats limited & calories balanced by increasing
proteins & carbs. Foods included: p.435
Mechanically Altered Diets
Consistency & texture are modified to make food easier to chew & swallow.
Mechanical soft: those who have no teeth or with serious dental problems. “consistency of ground beef”
Pureed diet: blended with gravy or liquid till its pudding consistency
Supplements & Nourishments
Ordered by physician or dietician to have a therapeutic value...i.e. High-protein to facilitate healing.
Not nutritionally comlete Nourishments are substancial food items
given to patients to increase nutrient intake. “between meals”
“snacks” prevent or eliminate hunger between meals
p.436
Calorie Counts & Food intake Studies
Food intake is analyzed for nutritional adequacy and number of calories consumed.
Info used to plan a diet to meet patient's special medical needs.
Food documentation for is prepared Food may be weighed or measured Inform staff & visitors
Dysphagia
Difficulty swallowing food & liquids May occur in those who have:
-had a stroke
-neuro studies
-dimentia
-p/437
-those who take meds that cause sedation or reduce saliva production
S&S Dysphagia
Taking a long time before beginning to swallow
Swallowing 3-4x per bite of food Lack of gag reflex or weak cough Wet, gurgling voice Unintentional weight loss p.437- inform nurse
Dysphagia
Speech language pathology consult Treated with swallowing exercises \, practice
of proper swallowing techniques, alteration of consistency of food & beverages
Thickeners may be used
-juice, nectar, honey, pudding (consistency)
Fluid balance
Balance between liquid intake & liquid output Intake-2,600-3,000ml/D Edema-excessive fluid retention Dehydration-inadequate fluid intake Output- 2,500ml/D
-urine
-perspiration
-p.440
Fluid Balance Cont.
Record I&O Push fluids/force fluids-encourage fluid intake Fluid output includes: urine,emesis, drainage.
Alternative Nutrition
Patients that may be:
-unconscious
-disease of GI tract
-persistent vomiting
-aspiration-risk TPN- IV Nutrition-concentrated nutrients Enteral feedings- tubes inserted into digestive
tract.
Alternative Nutrition Cont.
NG Tube feeding Gastrostomy- through abdominal skin into
stomach Jejunostomy tube-tip ends in small intestine
-through nose, or surgically inserted
-long term...those who don't have stomach or risk for aspiration
PEG Tube-Percutaneous Endoscopic Gastrostomy-surgically inserted
NG Tube
NG Tube
TPN
TPN
PEG Tube
PEG