Nutrition Intro

• Chemical substance found in foods, essential to life.
• *to function properly, the body must be provided with nutrients*

• Carbohydrates (CHO)
• Fats (lipids)
• Proteins
• Vitamins
• Minerals
• Water

Provide energy & heat

Provide energy & heat

• Provide energy & heat
• Build & repair body tissue

• Regulate body processes
• Helps proteins build & repair

• Regulate body processes
• Helps proteins build & repair

Regulate body processes

The result of processes whereby the body takes in and uses food for growth, development, and maintenance of health.

• Hunger
• Appetite
• Social life
• Body image
• Culture & religion
• Lifestyle
• Economic status

• Persons physical condition as determined by diet
• ex. iron deficiency anemia, overweight, obese, underweight

• Alert expression
• Shiny hair
• Clear complexion
• Pink gums
• Firm abdomen
• Erect posture
• Good stamina
• Normal elimination

• Dull, lifeless hair
• Apathy
• Blemished complexion
• Red, puffy eyes

Caused by inadequate dietary intake

Caused by something other than diet, such as disease.

Caused by overnutrition (excessive energy or nutrient intake) or undernutrition (deficiency in energy or nutrient intake)

• Nutrient value of food compared to the calories in food.
• ex. low density = CHO, fat, low vit/min/protein
• high density = high vit/min/protein

• Must have knowledge of sound nutrition
• Modifies diet with the dietician
• Feeds, assists with feeding, delegates feeding of patients
• Answers patients' basic nutrition questions
• Knows the relationship of foods and medications
• Knows the characteristics of good and poor nutrition

No red meat

Eats milk/eggs

Eat milk

No animal products

• Nutrient, least expensive, most abundant
• Made up of Carbon, Hydrogen & Oxygen (CHO)

• Provides energy & heat
• Spares protein
• Required for normal fat metabolism
• Provides fiber, bulk for normal digestion

• Plant: cereal grains, vegetables, fuits, nuts, sugar
• Animal: milk

• simple sugars, easily digested
• 1) glucose (dextrose): used in IV fluids, found in blood stream
• 2) fructose: sweet, found in fruits, veggies, honey
• 3) galactose: product of digestion of milk

• double sugars, must be broken down into single sugars to be absorbed into the body
• 1) sucrose: all forms of sugar, molasses, sugar beets
• 2) maltose: intermediate break down form of starch
• 3) lactose: milk sugar

• complex carbohydrates, must be broken down into double then single sugars to be absorbed into the body
• 1) starch: grains, potatoes, winter squash, peas
• 2) other polysaccharides: Glycogen (storage form of CHO in the body), Fiber or Roughage (cellulose a major source), Soluble vs Nonsoluble Fiber, Nonfood (pectin, Metamucil, Citracel)

Decreases incidence of colon cancer, hemmorhoids, softens stool, decreases BG & cholesterol level.

• Weight loss & fatigue
• Ketoacidosis
• Constipation

• Obesity
• Tooth decay
• Flatulence, diarrhea
• Decrease appetite for other nutrients

• Aspartame (Nutrasweet)
• Saccharin (Sweet & Low)
• Sucralose (Splenda)
• Stevia (Truvia)
• Bulk sugar (Xylitol, Lactitol, Sorbitol)
• Sugar alcohols

• Provide energy & heat
• Spare protein
• Carries essential fatty acids & fat soluble vitamins (Vit A,D,E,K)
• Provides flavor & satiety
• Protects organs & bones
• Insulation from cold

• Animal: meat, skin on poultry, milk (except skim), butter, cheeses, egg yolks, fatty fish (tuna/salmon)
• Plant: cooking oils, margarine, nuts, avacados, coconut, chocolate

Not able to be seen (cream, eggs, meat, pastries, nuts, milk)

Able to be seen, purchased & used as fats (butter, oil, margarine, lard)