Ch 19 Nutritional Concepts and Related Therapies
Wednesday pg 485-508 ch 6 box 6-4 pg 101-105/ Thursday test 508-532 and CH 22 p 676-684
Nutrition:
... [Show More] sum of all processes involved in taking in nutrients and using them to maintain body tissue and provide
energy (one of the foundation of life); Good nutrition is essential for optimal health throughout all stages of life
Role of the nurse in promoting nutrition: Pt look at nurse for more information
● responsible for assisting pt to eat, record intake, observe signs of poor nutrition and communicating about
dietary concerns to hcp
● Nurse needs knowledge of nutrition to help pt
Basic nutrition: Diet planning guides
Guidelines started as farmers bulletin more than 100 yrs ago and then evolved into basic 7, basic four, the food guide
pyramid,Mypyramid, and currently MyPlate
MyPlate: Developed by USDA in 2011
● Image of round plates divided into 4 different color selection
○ Vegetables, fruit, grain, protein and a seperate group dairy
● USDA suggest ppl balance calories by reducing portions; increase intake of fruit and vegetables
● Reduce amount of sodium and sugary foods in the diet
Dietary guidelines for americans: the latest of these guidelines and include recommendation for the general
population
● Help choose overall healthy diet
● This guide balances calories: consuming more fruits, vegetables, whole grains, increasing fat-free or low-fat
dairy and seafood; consuming low sodium, saturated fat, trans fat, cholesterol, added sugars, and refined grains
● Dietary guidelines for americans affects: food stamps, WIC, school breakfast and lunch programs
○ The government developed these guidelines to address adequate nutrition, avoid overnutrition and
chronic disease
Dietary Reference intakes (DRI): refers to a set of nutrients based values that serve for both assessing and planning
diet
● DRI replace and expand on recommended dietary allowance (RDA) have been around for more than 50 years
● Purpose of the DRI is to help provide individuals optimize their health, prevent disease, and avoid consuming
too much of a nutrient
Essential nutrients: Basic functions
A nutrient: a chemical compound or element in food that is necessary for good health
Essential nutrient: nutrients that the body cannot make in the amounts essential for good health; therefore, it is
necessary to obtain these nutrients through a diet
○ 6 classes of essential nutrients: carbohydrates, fats, proteins, vitamins, minerals, and water
○ Each necessary for life
○ 3 major functions of nutrients: 1) providing energy 2) building and repairing tissue 3) regulating body
processes
Providing energy
● Kilocalorie(kcal): is a measurement of energy, much as a pound is measured in weight
○ The more kcal a food has the more energy it will provide
● Of the 6 essential nutrients only 3 provide energy: carbohydrate, fats, and proteins
○ Carbs and proteins provide approximately 4 kcal/g, Fats provide 9 kcal/g, Alcohol supplies 7 kcal/g● Caloric distribution: Obtain 45-65% of daily kcal from carbs, 20-35% from fats, 10-35% from protein
Building and repairing tissue
● Protein is the nutrient that places the most important role in building and repairing
○ It contains amino acids
● Calcium and phosphorus are minerals that are necessary nutrients in bone structure, iron, another mineral
makes up a large part of hemoglobin in RBC
Regulating body processes
● Metabolism: combination of all chemical processes that take place in living organisms
○ Processes of building up and breaking down tissue
○ Nutrients play a role in metabolism and help regulate certain body processes
■ The presence of carbs is required for fat to be used correctly
■ Vitamin B are necessary for the body to derive energy from food
■ Water is an integral part of almost all chemical reactions in the body
● By studying how the body uses nutrients scientist have found 2 important facts
○ Individual nutrients have many functions in the body
○ No nutrient works alone
Carbohydrate: organic compounds containing carbon, hydrogen, and oxygen
● Main function to provide energy
● Also needed in adequate amounts to keep protein from being used as energy
● Made up of saccharides (sugar units)
● Classified as simple or complex carbohydrates
○ Simple carbohydrates: include monosaccharides and disaccharides
■ Monosaccharides have one unit of sugar require no digestion
■ Fructose (monosaccharide) found in fruits and glucose (blood sugar)
■ Disaccharides are made up of two sugar units bonded together
● Once they go into the body hydrolysis breaks them down into monosaccharides
● Ex. table sugar (sucrose) and milk (lactose)
● DRIs relating to carbohydrates indicates that 45%-65% of adult calories should be a form of carbohydrates
○ Added sugar should be no more than 8% (40g)
○ Simple sugars are found in milk and fruits
● Complex carbohydrates: polysaccharides made of long chains of glucose units
○ All break down into simple sugars when digested
○ 3 types of complex carbohydrate are
■ Starch- found in plant foods such as grains, legumes, and vegetables (breaks down more slowly
b/c its larger
■ Glycogen: (animal starch) made of simple sugars, stored in liver used when body glucose is low
■ Dietary fiber: humans cannot digest, fiber consumed secreted in feces has no nutritional value
● It can lower cholesterol and blood glucose level and assist in weight loss
● Insoluble fiber: found in wheat bran, vegetables, whole grains and some fibrous fruit
● Water-soluble fiber: fruits, oats, barley, and legumes
Daily requirements of Carbohydrates
● Fiber intake 21 and 38g/day [Show Less]