CHAPTER 28 Nutrition

CHAPTER 28 Nutrition

1. Key terms

   • calorie
     • Fuel or energy value of food
   • cholesterol
     • Soft, waxy substance found in the bloodstream and all body cells
   • dysphagia
     • Difficulty swallowing
   • nutrient
     • Substance ingested, digested, absorbed, and used by the body
   • nutrition
     • Processes involved in the ingestion, digestion, absorption, and use of food and fluid by the body

2. Abbreviations

   • FDA
     • Food and Drug Administration
   • GI
   • HHS
     • U.S. Department of Health and Human services
   • USDA
     • United States Department of Agriculture

3. Basic Nutrition

   • Foods and fluids contain nutrients
   • Nutrients
     • Fats, proteins, carbohydrates, vitamins, minerals and water
       • Proteins
         • Most important nutrient
           • Tissue growth and repair
       • Carbohydrates
         • Energy and fiber for bowel
         • Dietary fiber
           • Fiber is not digested
           • Bulky part for elimination
         • Sugar
           • Broken down by the body into glucose.
             • Gucose is used for energy
       • Fats
         • Provides energy
         • They add flavor and help the body use certain vitamins
       • Vitamins
         • For the function of the body
         • A, D, E and K, C, B
           • C and B are not stored
             • The must be ingested daily
       • Minerals
         • Bone and tooth information, nerve and muscle function, fluid balance
         • Calcium helps prevent musculo eskeletal changes
       • Water
         • All body process
   • 1 gram of fat - 9 calories
   • 1g of protein - 4 calories
   • 1 g of carbohydrate

4. Dietary Guidelines for Americans

   • Used for:
     • USDA
     • HHS
   • Physical Activity
     • Moderate-intensity
     • vigorous intensity
   • My Plate
     • 5 food groups
       • Fruits, Grains, Vegetables, protein, Dairy
         • Each group depends on age, biological, sex, height and weight, and physical activity

5. Fats and oils

   • Saturated fats and trans fats
     • Affect cholesterol levels
       • Cholesterol levels are high, the risk for heart disease
   • Oils
     • Come from plants and fish
     • Provide nutrients

6. Food labels

   • Make informed food choices for a healthy diet
     • These labels contain
       • Serving and size and the number of servings in each package
       • Calories
         • # of calories in 1 serving
       • Nutrients
       • Percent Daily Value
         • How much of a nutrient is in 1 serving of food
           • %DV Daily Value
             • If a food is high or low in a nutrient

7. Special diets

   • Nutrition deficiency
   • Weight gain or loss
   • Remove or decrease substances in the diet
   • Persons with dysphagia
   • Regular diet
     • No dietary limits
   • NPO Nothing by mouth
   • Types
     • Clear liquid
     • Full liquid
     • Mechanical soft
     • Fiber- and residue-restricted
     • High-Fiber
     • Bland
     • High calorie
     • Calorie-controlled
     • High iron

8. Sodium-Controlled Diet

   • Daily diet
     • 3400 mg sodium
   • For most adults
     • No more than 2300 mg
     • o more than 1500 mg is better
   • Too much sodium retains water, tissues swell.
     • Excess fluid in the blood vessels
       • The heart works harder

9. Diabetes meal plan

   • Diabetes which the body cannot produce insulin
     • Eating meal at regular times

10. Food intake

    • Percentage of food eaten
    • Calorie counts