Chapter 9

Nutrition and Diets

2009 Delmar, Cengage Learning

9:1 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
ones nutrition
Role of nutrition in physical, mental,
emotional, and psychological affects

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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

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9:2 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

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9:3 Utilization of Nutrients

Digestion
Mechanical
Chemical

Absorption
Metabolism

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9:4 Maintenance of Good Nutrition

Good nutrition is the best way of achieving
and maintaining good health
Balanced diet/My Pyramid (See Figure
9-3 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 9-4 in text)
Find a balance between food and all
physical activity
Limit fats, saturated fat, and cholesterol
Nutritionally rich foods

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Guidelines for Good Eating Habits

(continued)

Dont sugarcoat it
Reduce salt
Choose foods high in potassium
Check food labels and calculate
Remember that alcohol can be harmful
to your health

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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
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9:5 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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Weight Management
(continued)

Measuring food energy

Caloric requirements vary with each
individual and the amount of physical
energy expended
Energy use needs replacement

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Weight Management
(continued)

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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Weight Management
(continued)

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

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9:6 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
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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

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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

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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

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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

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Calorie-Controlled Diets
Low-calorieused for patients who are
overweight; avoid or limit high-calorie foods
High-calorieused for patients who are
underweight, have anorexia nervosa,
hyperthyroidism, or cancer

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Low-Cholesterol Diet
Restricts foods containing cholesterol
Used for patients with atherosclerosis and
heart disease
Limit foods high in saturated fats

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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

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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

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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

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Bland Diet
Easily digested foods that do not irritate the
digestive tract
Used for patients with ulcers, colitis, and
other digestive diseases

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Low-Residue Diet
Eliminate or limit foods high in bulk
and fiber
For patients with digestive or rectal
diseases such as colitis or diarrhea

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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 patients likes if allowed
If patient refuses foods on diet, this will not
contribute to good nutrition

2009 Delmar, Cengage Learning