Encompasses the study of nutrients and how they are handled by the body
Food is ingested, digested, and absorbed to provide the energy needed for organ function, body movement, and work; and for enzyme function, growth, repair, and replacement of cells
Which Diet:
Provides fluids and electrolytes. Includes foods that are opaque. EXAMPLES: milk products, strained vegetable soups (potato).
A. Normal/Regular
B. Clear Liquid
C. Full Liquid Diet
D. Light/Soft Diet
E. Mechanical Soft Diet
F. Tube Feeding
C. Full Liquid DietUsually for patients who have had surgical operations.
Which Diet:
Provides all essentials of good nourishment in normal forms.
A. Normal/Regular
B. Clear Liquid
C. Full Liquid Diet
D. Light/Soft Diet
E. Mechanical Soft Diet
F. Tube Feeding
A. Normal/RegularFor patients who do not need special diets.
Which Diet:
Consists of Milk formula or liquid forms of meat, vegetables, etc. given to the patient through the tube.
A. Normal/Regular
B. Clear Liquid
C. Full Liquid Diet
D. Light/Soft Diet
E. Mechanical Soft Diet
F. Tube Feeding
F. Tube Feeding
For patients who, because of a condition such as oral surgery, can’t eat normally.
Which Diet:
Provides fluids and electrolytes. Includes foods that are liquid and transparent at room temperature. EXAMPLES: jello, apple juice, broth, popsicles, coffee, and tea. Orange and grape juices are not included.
A. Normal/Regular
B. Clear Liquid
C. Full Liquid Diet
D. Light/Soft Diet
E. Mechanical Soft Diet
F. Tube Feeding
B. Clear LiquidUsually for patients who have had surgical operations.
Which Diet:
The foods are the same as on a normal diet. But they are chopped or strained and easy to chew and swallow. Pureed foods sometimes are ordered.
A. Normal/Regular
B. Clear Liquid
C. Full Liquid Diet
D. Light/Soft Diet
E. Mechanical Soft Diet
F. Tube Feeding
E. Mechanical Soft DietFor patients who have difficulty in chewing or swallowing.
Which Diet:
Foods that are soft in consistency; no rich or strongly flavored foods that could cause distress.
A. Normal/Regular
B. Clear Liquid
C. Full Liquid Diet
D. Light/Soft Diet
E. Mechanical Soft Diet
F. Tube Feeding
D. Light/Soft DietFinal stage for postoperative patient before resuming a regular diet.
What are the 6 Essential Nutrients
Carbohydrates
Protein
Fats
Vitamins
Minerals
Water
Explain Energy Balance.
The body needs energy to function!
Energy is derived or obtained from foods consumed.
Energy in the diet is measured in form of kilocalories (calories)
Protein, fat, and carbohydrates are measured in kilocalories/gm
What is the Amount of energy at rest; the energy needed at the lowest level of cellular function?
Basal Metabolic Rate (BMR)
Carbohydrates provide __ kcal/ gram
4 kcal/ gram
50-100 grams of carbs needed daily
45-65 % of total daily calories
Protein provide __ kcal/ gram
4 kcal/ gram
40-60 grams for adults (+20 if pregnant)
10-35 % of total daily calories
Lipids (fats) provide __ kcal/gram
9 kcal/gram
20-35 % of total daily calories
What are Organic compounds composed of carbon, hydrogen, and O2?
Carbohydrates:
Sugars and Starches
What are large molecules composed of amino acids that contains carbon, hydrogen, acid and nitrogen?
Protein
What provides:
–Hormone production
–Insulation for the body
–Support and cushion for organs
–Absorbtion of fat-soluble vitamins
–Flavor and texture to foods
Lipids (fats)
Simple Carbs include:
Monosaccharide- composed of one sugar molecule
Disaccharides- “double sugar” composed of 2 monosaccharide
Monosaccharides (composed of one sugar molecule) include:
GFG
Glucose (dextrose)
Fructose (‘fruit sugar”)
Galactose –combines with glucose to form disaccharide lactose
Disaccharides (“double sugar” composed of 2 monosaccharide) include:
SLM
Sucrose “sugar”
Lactose “milk sugar”
Maltose
Complex Carbs include:
Polysaccharides- glycogen store in liver, fiber (Starch, fiber and glycogen)
____ and ____take “extra” glucose and store as glycogen
Muscle and liver
Although nondigestible - FIBERS have important physiologic functions and provide significant health benefits such as:
Constipation
Diverticular disease
Obesity
Cardiovascular disease
Type 2 diabetes
Breast and colon cancer
1 carbohydrate serving = __ grams of carbohydrate
15
Carbs are found mainly in plant foods; only animal source is _______
milk “lactose”
3 main factors influence the body's requirements for protein
1—tissue growth needs
2--quality of the protein in the diet
3—if there are any added needs due to illness
Protein has 20 Amino acids: ___ essential (are not made by the body they must be consumed)
___ non essential (can be synthesized in the liver)
9 essentail
11 non-essentail
What does protein do?
Support growth of new tissues and to replace tissues that break down from normal wear and tear Nitrogen balance, catabolic and anabolic
Transports nutrients and other vital substances
Supports the immune system
Back up energy
Synthesis body secretions and fluids
meat, fish, milk, cheese, poultry, eggs are
A. Complete Protein
Supply adequate amounts/ ratio of all essential amino acids needed by the body for growth / tissue maintenance
(animail sources and soy)
cheese sandwich, rice pudding, cereal with milk
C. Complementary Protien
When eaten together, combine to act as complete protein
cereal, legumes, vegetables
B. Incomplete Protein
Deficient one or more essential amino acids
(All plants sources with exception of soy are incomplete)
Triglycerides are:
The form of fat in food.
They combine with glycerol to supply energy to the body Allow fat-soluble vitamin transport Forms adipose tissue –protects the body
Phospholipids come from ______ They are important to _________
triglycerides
cell membrane structure
Cholesterol belongs to chemical substance group sterols. They are necessary for _________.
cell membrane stability
Saturated fat= usually _____ at room temperature
Found primarily in _______, _______ and _______
solid
animal foods, palm and coconut oils
Monounsaturated fat= usually _____ at room temperature
Found in ______, _______ and ______
liquid
certain vegetables, nuts and vegetable oils
Polyunsaturated fat = usually ____ at room temperature
Found in _______, ______, ______ and ______
liquid
certain vegetables, nuts, vegetable oils and in fatty fish
Linoleic acid is found in ______
polyunsaturated vegetable oils
Essential Fatty acids include Omega-__ and Omega-__
3, 6
What does Very low density lipoprotein (VLDL) do?
carry triglycerides to the tissue
What does Low density lipoprotein (LDL) (“bad” cholesterol) do?
carry cholesterol to the tissue
What does High density lipoprotein (HDL) (“good” cholesterol) do?
remove excess from tissue
Saturated fats _____ levels of LDL (the "bad")
raise
Unsaturated fats ___ levels of LDL (the "bad")
lower
What are the Health Benefits of Vitamins?
Build and maintain body tissue
Support our immunity system- Antioxidants
Help our vision
Assist body to break down carbohydrate, proteins and lipids
What are Vitamins?
Organic structures essential to metabolism
Highest content in fresh foods
What are the FAT SOLUBLE vitamins?
A, D, E, and K
Can be stored in body
daily intake may not be necessary
large doses may be toxic
Which FAT SOLUABLE Vitamin do you get from: sunlight, fish liver oils. And fortifies milk?
A. Vitamin D
Which FAT SOLUABLE Vitamin do you get from: dark green leafy vegetable, and synthesis from bacteria in the intestines?
C. Vitamin K
Which FAT SOLUABLE Vitamin do you get from: liver, carrots, eggs yolk, and fortified milk?
C. Vitamin A
Which FAT SOLUABLE Vitamin do you get from: vegetable oil, wheat germ, and whole grains?
B. Vitamin E
Which Vitamins are WATER SOLUBLE?
Vitamin C and B Complex
They Cannot be stored in the body
and must be ingested daily
Which vitamin can be found in:
Organ meats, pork, seafood, egg yolk, yeast, green leafy vegetables, grains, nuts, banana, and cantaloupe
B COMPLEX:
Includes thiamine, riboflavin, niacin, pyridoxine, folic acid, cobalamin, pantothetic acid, and biotin
Where can you find VITAMIN C?
Citrus fruits
broccoli
green pepper
greens
strawberries
What are Minerals?
Found in all body fluids and tissues
Essential to health of bone and blood
Help regulate body processes—fluid regulation, nerve impulse transmission and energy production
Disease prevention
Calcium and phosphorus make up 80 % of all the mineral elements in body
Macrominerals - need ___ mg/ml day or greater
100
Microminerals - need less than ___ mg/ml day
100
Why does our body need water?
Regulates body temperature--Thirst is a protective mechanism
