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Nutrient
A chemical substance found in foods that is essential to life
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Six Groups of Nutrients
- Carbohydrates (CHO)
- Fats
- Proteins
- Vitamins
- Minerals
- Water
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Carbohydrates (CHO)
Fats & Lipids
- Provide energy & heat for the body
- have calories/calorie value
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Proteins
- Primary function: Build & repair body tissue
- Secondary function: Provide heat & energy for the body
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Vitamins & Minerals
- Primary: Regulate body processes
- Secondary: Help proteins build & repair
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Water
Regulates body processes
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A balanced diet includes:
All 6 groups of nutrients and calories in amounts that preserve and promote good health
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Nutrition
The result of processes whereby the body takes in and uses food for growth, development, and maintainance of health.
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Normal way to get food into our bodies?
- Take in food by our mouths
- Chew & swallow
- Digest food
- Absorb nutrient into bloodstream
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When we digest our foods:
- CHO becomes simple sugars (glucose)
- Fats become fatty acids and glycerol (glycerides) {hardest to digest}
- Proteins become amino acids
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Major influences on what and why we eat:
- Hunger {the physical need for food. Blood sugar goes down, brain senses that & triggers hunger sensation & then you ate}
- Appetite {the psychological desire for food based on pleasant memories}Social Life {family sunday dinners, dates, holidays, peer pressure can make people eat more or less}Culture & Religion {at least one major carbohydrate that is the staple of a country}Lifestyle {whether you frequent restaurants or not, couponing means more likely to eat unhealthy}
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Nutritional status
Persons physical condition as determined by diet underweight, overweight, obesity, iron deficiency etc
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Characteristics of malnutrition
Over/under-consumption of food, vitamins & minerals
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Nutrtional deficiency
Can lead to mental retardation & death
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Primary nutritional deficiency
Inadequate (too little) nutrient intake
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Secondary nutritional deficiency
- Caused by something other than consumption of food. (inadequate intake) Crohn's disease can't absorb nutrients in intestines
- Medications that destroy nutrient absorption or nutrients themselves
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Nutritional density
- Nutrient value of food compared to calories in food
- Low density- mostly carbs (often sugars) low in vits & mins (except sodium) & proteins
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Healthcare provider (MD) sets the Diet order
Dietician important in implementing diet & education of patients
What is the Role of the Nurse in regards to nutrition?
- 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 meds
- Knows the characteristics of good & poor nutrition
- Can implement better nutrition for self and family
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U.S. Dept. Of Agriculture & US Dept. of Health and Human Services
Develops and revises a simpler system to help Americans with promoting health and healthful diets
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There are 2 parts of the system to help Americans have healthy diets
- 2010 Dietary Guidelines for Americans
- Choose My Plate
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Nutritional Assessment consists of?
- Checking Ht, Wt, head (child) upper arm skinfold
- Signs & Symptoms of deficiency disease
- Biochem tests
- Education of food habits
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Current food labeling
Mostlikely to be deficient in vitamin A & C, calcium & Iron that's why they are listed
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Health Claims
Must have at least 10% of a particular nutrient to be able to claim it is a "healthy item"
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Meanings of "Free" and "Lite"
- Doesn't mean zero calories, there can be up to 5 calories to be called "free".
- Lite there is no government standard for this label. It could literally just mean that it's a lighter color green now than it was before.
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Types of Vegetarians
- Vegetarians-No red meat
- Lacto-ovo-vegetarian/will eat milk & eggs but no meat
- Lacto-vegetarians/will drink milk but no meat or animal products
- Vegans-No animal products at all. Vegans who do it right are some of the healthiest people.
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Planning a healthy diet with Balanced Nutrients
- Could use D.R.I.'s
- Simpler system by dept. of Agriculture & US dept of Health & Human Services
- Dietary guidelines for Americans
- My plate
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Carbohydrates
- Made up of
- C=Carbon
- H=Hydrogen
- O=Oxygen
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Functions:
- Primary= provides energy and heat (1g CHO=4kcal) Kilo-calories
- Spares protein-proteins contain Nitrogen. Nitrogen allows for growth & repair
- Required for normal fat metabolism- Can go into acidosis, w/o enough carbs hard for body to burn fat, left with acid wastes
- Provides fiber, bulk for normal digestion
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CHO Food sources
- Plant: cereal grains,vegetables, fruits, nuts, sugar
- Animal: milk {has milk sugar (lactose) many people who are intolerant to it.It is not an allergic reaction, it is intolerance regardless of percentage of milk-fat}
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Recommended Daily intake of nutrients for adults 19 & older
- 45-65% CHO
- 10-35% Protein
- 20-35% Fat
- Less than 10% Saturated Fat
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Classification
1.Monosaccharides:simple or single sugars, easily digested
- a.glucose (dextrose) sugar in body, not sweet
- b.fructose sweet, in fruits & vegetables, honey
- c.galactose in milk, hitches to glucose, body splits it apart turns it into glucose
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Classification:
Disaccharides: double sugars, must be broken down into single sugars to be absorbed into the body
- a.sucrose All forms of sugar (table sugar,sugar cane, molasses, sugar beets)
- b.maltose intermediate breakdown product of starch (ingredient in Beer & some baby formula)
- c.lactose milk sugar (deficient in enzyme called lactase causes lactose intolerant)
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Classification
Polysaccharides: complex carbohydrates, must be broken down into double then single sugars to be absorbed into the body
- a.starch big molecules, all grains, potatoes,winter squash, sweet potatoes, peas, yams
- b.other polysaccharides are:
- glycogen: storage form of CHO in the body/Animals stored in liver as glycogen. Muscles
- fiber or roughage: cellulose a major source (human body not able to break this down)
- Water Soluble vs Fat Soluble fiber fat soluble fiber doesn't dissolve in water, water soluble escorts cholesterol out of body. {all fiber helps lower blood sugar level}
- Nonfood: pectin, Metamucil, Citracel 20-35mg/daily fiber may be helpful in preventing colon cancer. Help prevent hemorrhoids. Softens & increases size of stool.
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Too Few CHO can result in:
- Weight loss and fatigue
- Serious defiency can result in ketoacidosis {built up acid end products}
- Too little fiber can lead to constipation
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Too many CHO
- Can lead to obesity
- can lead to tooth decay
- too much fiber can lead to flatulence and diarrhea with decreased appetite for other nutrients
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Sugar subsitutes:
- Aspartame (in Nutrisweet) sweet but no calories, some people born unable to digest. PKU phenylketonuria. Can cause Headaches & seizures
- Saccharin (in Sweet and Low) cancer causing in rats given 1,000X their body weight
- Sucralose (in Splenda) American Diabetic Association endorses
- Stevia (in Truvia) New in USA comes from natural source
- Bulk natural sugar substitutes (xylitol, lactitol, sorbitol)
- Sugar alcohols
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Fats:
are nutrients, they are oily, not soluble in water, and made up of C,H, & O
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Functions of fats
- Primary: provides energy and heat (1g fat= 9kcals)
- Spares protein
- Carries essential fatty acids and fat soluble vitamins (vitamins A,D,E, and K)
- Provides flavor and satiety
- Protects organs and bones
- Insulation from cold
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Food sources of fats
- Animal: meat especially fatty meat, skin on poultry, milk (but not skim milk), butter, cheeses, egg yolks {almost entirely fat} fatty fish (eg tuna,salmon)
- Plant:cooking oils, margarine, nuts, avocados, coconut, chocolate
- Buter/Margarine=same calories
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Fats in foods may be:
- visible=able to be seen, purchased and used as fats
- invisible=hidden
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