White-updated-Basic-Nut.-chap-166666.ppt
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About This Presentation
White-updated-Basic-Nut.-chap-166666.ppt
Slide Content
Basic Nutrition and Basic Nutrition and
Nutritional TherapyNutritional Therapy
Foundations of Foundations of
NursingNursing
Christensen Christensen
KockrowKockrow
Mosby 5Mosby 5
thth
edition edition
Sharon Kinley-Schwing BSN
Pacific College 2006
Nutritional TherapyNutritional Therapy
Foundations of Foundations of
NursingNursing
Christensen Christensen
KockrowKockrow
Mosby 5Mosby 5
thth
edition edition
Sharon Kinley-Schwing BSN
Pacific College 2006
Prevention = nutrition one of the most important parts of health Prevention = nutrition one of the most important parts of health
care.care.
Nutrition is the total of all processes involved in the taking in and Nutrition is the total of all processes involved in the taking in and
utilization of food substances for proper growth, functioning, and utilization of food substances for proper growth, functioning, and
maintenance of health.maintenance of health.
Nutrition plays a role directly or indirectly in all body processes, and Nutrition plays a role directly or indirectly in all body processes, and
disease states.disease states.
Proper nutrition may help prevent or delay onset of many diseases.Proper nutrition may help prevent or delay onset of many diseases.
Nutrition is the most over looked part of healthy living.Nutrition is the most over looked part of healthy living.
care.care.
Nutrition is the total of all processes involved in the taking in and Nutrition is the total of all processes involved in the taking in and
utilization of food substances for proper growth, functioning, and utilization of food substances for proper growth, functioning, and
maintenance of health.maintenance of health.
Nutrition plays a role directly or indirectly in all body processes, and Nutrition plays a role directly or indirectly in all body processes, and
disease states.disease states.
Proper nutrition may help prevent or delay onset of many diseases.Proper nutrition may help prevent or delay onset of many diseases.
Nutrition is the most over looked part of healthy living.Nutrition is the most over looked part of healthy living.
Role of the Nurse in Promotion NutritionRole of the Nurse in Promotion Nutrition
The nurse can promote good nutrition by:The nurse can promote good nutrition by:
–Helping the patient understand the importance of the diet and Helping the patient understand the importance of the diet and
encouraging dietary compliance.encouraging dietary compliance.
–Serving meal trays to patients in a prompt and positive Serving meal trays to patients in a prompt and positive
manner.manner.
–Assisting some patients with the eating process.Assisting some patients with the eating process.
–Taking and recording patient weight.Taking and recording patient weight.
–Recording patient intake.Recording patient intake.
–Observing clinical signs of poor nutrition and reporting them.Observing clinical signs of poor nutrition and reporting them.
–Serving as a communication link.Serving as a communication link.
–Nurse can apply nutrition to their personal lives, what a Nurse can apply nutrition to their personal lives, what a
better reason to understand nutrition for your own health.better reason to understand nutrition for your own health.
The nurse can promote good nutrition by:The nurse can promote good nutrition by:
–Helping the patient understand the importance of the diet and Helping the patient understand the importance of the diet and
encouraging dietary compliance.encouraging dietary compliance.
–Serving meal trays to patients in a prompt and positive Serving meal trays to patients in a prompt and positive
manner.manner.
–Assisting some patients with the eating process.Assisting some patients with the eating process.
–Taking and recording patient weight.Taking and recording patient weight.
–Recording patient intake.Recording patient intake.
–Observing clinical signs of poor nutrition and reporting them.Observing clinical signs of poor nutrition and reporting them.
–Serving as a communication link.Serving as a communication link.
–Nurse can apply nutrition to their personal lives, what a Nurse can apply nutrition to their personal lives, what a
better reason to understand nutrition for your own health.better reason to understand nutrition for your own health.
NUTRITIONNUTRITION
All of the processes involved in consuming All of the processes involved in consuming
and utilizing food for energy, and utilizing food for energy,
maintenance, and growth.maintenance, and growth.
These processes are ingestion, digestion, These processes are ingestion, digestion,
absorption, metabolism, and excretion.absorption, metabolism, and excretion.
All of the processes involved in consuming All of the processes involved in consuming
and utilizing food for energy, and utilizing food for energy,
maintenance, and growth.maintenance, and growth.
These processes are ingestion, digestion, These processes are ingestion, digestion,
absorption, metabolism, and excretion.absorption, metabolism, and excretion.
INGESTIONINGESTION
The taking of food into the digestive The taking of food into the digestive
tract, generally through the mouth.tract, generally through the mouth.
In special circumstances, ingestion In special circumstances, ingestion
occurs directly into the stomach, occurs directly into the stomach,
through a feeding tube.through a feeding tube.
The taking of food into the digestive The taking of food into the digestive
tract, generally through the mouth.tract, generally through the mouth.
In special circumstances, ingestion In special circumstances, ingestion
occurs directly into the stomach, occurs directly into the stomach,
through a feeding tube.through a feeding tube.
DIGESTIONDIGESTION
Mechanical and chemical processes Mechanical and chemical processes
converting nutrients to a physically converting nutrients to a physically
absorbable state: absorbable state:
–Mastication–chewingMastication–chewing
–Deglutition–swallowingDeglutition–swallowing
–Peristalsis–rhythmic, coordinated, serial Peristalsis–rhythmic, coordinated, serial
contractions of smooth muscles of GI tractcontractions of smooth muscles of GI tract
Mechanical and chemical processes Mechanical and chemical processes
converting nutrients to a physically converting nutrients to a physically
absorbable state: absorbable state:
–Mastication–chewingMastication–chewing
–Deglutition–swallowingDeglutition–swallowing
–Peristalsis–rhythmic, coordinated, serial Peristalsis–rhythmic, coordinated, serial
contractions of smooth muscles of GI tractcontractions of smooth muscles of GI tract
ABSORPTIONABSORPTION
The process whereby the end products of The process whereby the end products of
digestion pass through the epithelial digestion pass through the epithelial
membranes in small and large intestines membranes in small and large intestines
and into blood or lymph systems.and into blood or lymph systems.
Villi–small finger-like projections that line Villi–small finger-like projections that line
the small intestine. Most nutrients are the small intestine. Most nutrients are
absorbed directly through the villi.absorbed directly through the villi.
The process whereby the end products of The process whereby the end products of
digestion pass through the epithelial digestion pass through the epithelial
membranes in small and large intestines membranes in small and large intestines
and into blood or lymph systems.and into blood or lymph systems.
Villi–small finger-like projections that line Villi–small finger-like projections that line
the small intestine. Most nutrients are the small intestine. Most nutrients are
absorbed directly through the villi.absorbed directly through the villi.
METABOLISMMETABOLISM
The conversion of nutrients into energy.The conversion of nutrients into energy.
Anabolism–the constructive process of metabolism, Anabolism–the constructive process of metabolism,
requires energy.requires energy.
Catabolism–the destructive process of metabolism, Catabolism–the destructive process of metabolism,
releases energy.releases energy.
Basal metabolism–the energy needed to maintain Basal metabolism–the energy needed to maintain
essential physiologic functions.essential physiologic functions.
The conversion of nutrients into energy.The conversion of nutrients into energy.
Anabolism–the constructive process of metabolism, Anabolism–the constructive process of metabolism,
requires energy.requires energy.
Catabolism–the destructive process of metabolism, Catabolism–the destructive process of metabolism,
releases energy.releases energy.
Basal metabolism–the energy needed to maintain Basal metabolism–the energy needed to maintain
essential physiologic functions.essential physiologic functions.
EXCRETIONEXCRETION
The process of eliminating or The process of eliminating or
removing waste products from removing waste products from
the body.the body.
The process of eliminating or The process of eliminating or
removing waste products from removing waste products from
the body.the body.
NUTRIENTSNUTRIENTS
WaterWater
CarbohydratesCarbohydrates
FatsFats
ProteinsProteins
VitaminsVitamins
MineralsMinerals
The body must have six types of nutrients to The body must have six types of nutrients to
function efficiently and effectively:function efficiently and effectively:
WaterWater
CarbohydratesCarbohydrates
FatsFats
ProteinsProteins
VitaminsVitamins
MineralsMinerals
The body must have six types of nutrients to The body must have six types of nutrients to
function efficiently and effectively:function efficiently and effectively:
Dietary Guidelines for Americans:Dietary Guidelines for Americans:
These guidelines form the foundation of U.S. federal These guidelines form the foundation of U.S. federal
nutrition policy and directly affect federal nutrition nutrition policy and directly affect federal nutrition
programs such as food stamps, school breakfast and programs such as food stamps, school breakfast and
lunch programs, and the Special Supplemental lunch programs, and the Special Supplemental
Program for Women, Infants, and Children (WIC).Program for Women, Infants, and Children (WIC).
These guidelines have been developed to address the These guidelines have been developed to address the
importance of adequate nutrition, as well as the importance of adequate nutrition, as well as the
prevention of over nutrition and disease.prevention of over nutrition and disease.
Dietary Reference Intakes:Dietary Reference Intakes:
This is a set of nutrient-based values that can be used for This is a set of nutrient-based values that can be used for
both assessing and planning diets.both assessing and planning diets.
They form the basis for daily values used in the They form the basis for daily values used in the
Nutrition Facts labels on foods.Nutrition Facts labels on foods.
The DRIs are intended to help individuals optimize The DRIs are intended to help individuals optimize
their health, prevent disease, and avoid consuming their health, prevent disease, and avoid consuming
too much of a nutrient.too much of a nutrient.
These guidelines form the foundation of U.S. federal These guidelines form the foundation of U.S. federal
nutrition policy and directly affect federal nutrition nutrition policy and directly affect federal nutrition
programs such as food stamps, school breakfast and programs such as food stamps, school breakfast and
lunch programs, and the Special Supplemental lunch programs, and the Special Supplemental
Program for Women, Infants, and Children (WIC).Program for Women, Infants, and Children (WIC).
These guidelines have been developed to address the These guidelines have been developed to address the
importance of adequate nutrition, as well as the importance of adequate nutrition, as well as the
prevention of over nutrition and disease.prevention of over nutrition and disease.
Dietary Reference Intakes:Dietary Reference Intakes:
This is a set of nutrient-based values that can be used for This is a set of nutrient-based values that can be used for
both assessing and planning diets.both assessing and planning diets.
They form the basis for daily values used in the They form the basis for daily values used in the
Nutrition Facts labels on foods.Nutrition Facts labels on foods.
The DRIs are intended to help individuals optimize The DRIs are intended to help individuals optimize
their health, prevent disease, and avoid consuming their health, prevent disease, and avoid consuming
too much of a nutrient.too much of a nutrient.
Essential NutrientsEssential Nutrients
–Basic Functions:Basic Functions:
Essential nutrients are those that our bodies cannot make in Essential nutrients are those that our bodies cannot make in
amounts necessary for good health.amounts necessary for good health.
The six classes of essential nutrients are carbohydrates, The six classes of essential nutrients are carbohydrates,
fats, proteins, vitamins, minerals, and water. fats, proteins, vitamins, minerals, and water.
Provide energyProvide energy
–Carbohydrates and proteins: 4 kcal/gCarbohydrates and proteins: 4 kcal/g
–Fat: 9 kcal/gFat: 9 kcal/g
Build and repair tissueBuild and repair tissue
–Protein, calcium, phosphorus, iron, and fatProtein, calcium, phosphorus, iron, and fat
Regulate body processesRegulate body processes
–Metabolism: the combination of all chemical processes Metabolism: the combination of all chemical processes
that take place in living organismsthat take place in living organisms
–Basic Functions:Basic Functions:
Essential nutrients are those that our bodies cannot make in Essential nutrients are those that our bodies cannot make in
amounts necessary for good health.amounts necessary for good health.
The six classes of essential nutrients are carbohydrates, The six classes of essential nutrients are carbohydrates,
fats, proteins, vitamins, minerals, and water. fats, proteins, vitamins, minerals, and water.
Provide energyProvide energy
–Carbohydrates and proteins: 4 kcal/gCarbohydrates and proteins: 4 kcal/g
–Fat: 9 kcal/gFat: 9 kcal/g
Build and repair tissueBuild and repair tissue
–Protein, calcium, phosphorus, iron, and fatProtein, calcium, phosphorus, iron, and fat
Regulate body processesRegulate body processes
–Metabolism: the combination of all chemical processes Metabolism: the combination of all chemical processes
that take place in living organismsthat take place in living organisms
CARBOHYDRATESCARBOHYDRATES
Made of the elements carbon, hydrogen, Made of the elements carbon, hydrogen,
and oxygen (CHO)and oxygen (CHO)
Constitute the chief source of energy for Constitute the chief source of energy for
all body functions.all body functions.
Requirements are 50–60% of total kcal Requirements are 50–60% of total kcal
intake per day.intake per day.
Made of the elements carbon, hydrogen, Made of the elements carbon, hydrogen,
and oxygen (CHO)and oxygen (CHO)
Constitute the chief source of energy for Constitute the chief source of energy for
all body functions.all body functions.
Requirements are 50–60% of total kcal Requirements are 50–60% of total kcal
intake per day.intake per day.
CarbohydratesCarbohydrates
Carbohydrates:Carbohydrates:
Simple Carbohydrates:Simple Carbohydrates:
Complex Carbohydrates:Complex Carbohydrates:
Digestion and Metabolism of Carbohydrates:Digestion and Metabolism of Carbohydrates:
Carbohydrates:Carbohydrates:
Simple Carbohydrates:Simple Carbohydrates:
Complex Carbohydrates:Complex Carbohydrates:
Digestion and Metabolism of Carbohydrates:Digestion and Metabolism of Carbohydrates:
CARBOHYDRATE FUNCTIONSCARBOHYDRATE FUNCTIONS
Primary source of energy for the body.Primary source of energy for the body.
About half-day supply stored in liver and About half-day supply stored in liver and
muscles for use as needed.muscles for use as needed.
Spares proteins from being used for energy.Spares proteins from being used for energy.
Needed to oxidize fats and for synthesis of fatty Needed to oxidize fats and for synthesis of fatty
acids and amino acids.acids and amino acids.
Primary source of energy for the body.Primary source of energy for the body.
About half-day supply stored in liver and About half-day supply stored in liver and
muscles for use as needed.muscles for use as needed.
Spares proteins from being used for energy.Spares proteins from being used for energy.
Needed to oxidize fats and for synthesis of fatty Needed to oxidize fats and for synthesis of fatty
acids and amino acids.acids and amino acids.
Carbohydrate Absorption & Storage Carbohydrate Absorption & Storage
Digestion begins in mouth, little takes place in Digestion begins in mouth, little takes place in
the stomach, is completed in the small the stomach, is completed in the small
intestine.intestine.
Leave no waste for kidneys to eliminate.Leave no waste for kidneys to eliminate.
Absorption takes place in the villi.Absorption takes place in the villi.
Excess converted to glycogen and stored in Excess converted to glycogen and stored in
the liver or stored as fat.the liver or stored as fat.
Digestion begins in mouth, little takes place in Digestion begins in mouth, little takes place in
the stomach, is completed in the small the stomach, is completed in the small
intestine.intestine.
Leave no waste for kidneys to eliminate.Leave no waste for kidneys to eliminate.
Absorption takes place in the villi.Absorption takes place in the villi.
Excess converted to glycogen and stored in Excess converted to glycogen and stored in
the liver or stored as fat.the liver or stored as fat.
DEFICIENCY AND EXCESSDEFICIENCY AND EXCESS
Mild deficiency can cause weight loss Mild deficiency can cause weight loss
and fatigue.and fatigue.
Serious deficiency can cause ketosis.Serious deficiency can cause ketosis.
Excess can cause obesity, tooth Excess can cause obesity, tooth
decay, irritate the lining of the decay, irritate the lining of the
stomach, or flatulence.stomach, or flatulence.
Mild deficiency can cause weight loss Mild deficiency can cause weight loss
and fatigue.and fatigue.
Serious deficiency can cause ketosis.Serious deficiency can cause ketosis.
Excess can cause obesity, tooth Excess can cause obesity, tooth
decay, irritate the lining of the decay, irritate the lining of the
stomach, or flatulence.stomach, or flatulence.
FATSFATS
Most concentrated energy source in diet.Most concentrated energy source in diet.
Provides 9 kcal per gram.Provides 9 kcal per gram.
Also known as lipids.Also known as lipids.
Composed of carbon, hydrogen, and less oxygen Composed of carbon, hydrogen, and less oxygen
than carbohydrates.than carbohydrates.
Recommended: no more than 25–30% of daily Recommended: no more than 25–30% of daily
intake.intake.
Most concentrated energy source in diet.Most concentrated energy source in diet.
Provides 9 kcal per gram.Provides 9 kcal per gram.
Also known as lipids.Also known as lipids.
Composed of carbon, hydrogen, and less oxygen Composed of carbon, hydrogen, and less oxygen
than carbohydrates.than carbohydrates.
Recommended: no more than 25–30% of daily Recommended: no more than 25–30% of daily
intake.intake.
Fats (Lipids)Fats (Lipids)
Lipids:Lipids:
Saturated fatty acids:Saturated fatty acids:
Unsaturated fatty acids:Unsaturated fatty acids:
Trans Fatty Acids:Trans Fatty Acids:
Cholesterol:Cholesterol:
Digestion and Metabolism of fat:Digestion and Metabolism of fat:
Lipids:Lipids:
Saturated fatty acids:Saturated fatty acids:
Unsaturated fatty acids:Unsaturated fatty acids:
Trans Fatty Acids:Trans Fatty Acids:
Cholesterol:Cholesterol:
Digestion and Metabolism of fat:Digestion and Metabolism of fat:
Summary of Fatty Acid ClassificationSummary of Fatty Acid Classification
SaturatedSaturated
Monounsaturated:Monounsaturated:
Polyunsaturated:Polyunsaturated:
Trans: Trans:
SaturatedSaturated
Monounsaturated:Monounsaturated:
Polyunsaturated:Polyunsaturated:
Trans: Trans:
Classification of LDL, Total HDL, CholesterolClassification of LDL, Total HDL, Cholesterol
LDL Cholesterol:LDL Cholesterol:
Total Cholesterol:Total Cholesterol:
HDL Cholesterol:HDL Cholesterol:
LDL Cholesterol:LDL Cholesterol:
Total Cholesterol:Total Cholesterol:
HDL Cholesterol:HDL Cholesterol:
Functions of FatFunctions of Fat
Provides concentrated source of energy.Provides concentrated source of energy.
Needed to absorb fat-soluble vitamins.Needed to absorb fat-soluble vitamins.
Major component of cell membranes and myelin Major component of cell membranes and myelin
sheaths.sheaths.
Improves flavor, delays emptying time.Improves flavor, delays emptying time.
Protects and helps hold organs in place.Protects and helps hold organs in place.
Insulates the body.Insulates the body.
Provides concentrated source of energy.Provides concentrated source of energy.
Needed to absorb fat-soluble vitamins.Needed to absorb fat-soluble vitamins.
Major component of cell membranes and myelin Major component of cell membranes and myelin
sheaths.sheaths.
Improves flavor, delays emptying time.Improves flavor, delays emptying time.
Protects and helps hold organs in place.Protects and helps hold organs in place.
Insulates the body.Insulates the body.
CLASSIFICATIONCLASSIFICATION
Triglycerides (true fats) are composed of one Triglycerides (true fats) are composed of one
glycerol molecule attached to three fatty-glycerol molecule attached to three fatty-
acid molecules.acid molecules.
Phospholipids (lipoids) are composed of Phospholipids (lipoids) are composed of
glycerol, fatty acids, and phosphorus.glycerol, fatty acids, and phosphorus.
Cholesterol (sterol) liver produces over 1000 Cholesterol (sterol) liver produces over 1000
mg every day. mg every day.
Triglycerides (true fats) are composed of one Triglycerides (true fats) are composed of one
glycerol molecule attached to three fatty-glycerol molecule attached to three fatty-
acid molecules.acid molecules.
Phospholipids (lipoids) are composed of Phospholipids (lipoids) are composed of
glycerol, fatty acids, and phosphorus.glycerol, fatty acids, and phosphorus.
Cholesterol (sterol) liver produces over 1000 Cholesterol (sterol) liver produces over 1000
mg every day. mg every day.
Absorption and StorageAbsorption and Storage
No breakdown occurs in the mouth, very little No breakdown occurs in the mouth, very little
digestion occurs in the stomach.digestion occurs in the stomach.
Digestion begins in the small intestine.Digestion begins in the small intestine.
Final products of fat digestion are fatty acids and Final products of fat digestion are fatty acids and
glycerol.glycerol.
95% absorbed in small intestine.95% absorbed in small intestine.
Excess fats stored as adipose tissue.Excess fats stored as adipose tissue.
No breakdown occurs in the mouth, very little No breakdown occurs in the mouth, very little
digestion occurs in the stomach.digestion occurs in the stomach.
Digestion begins in the small intestine.Digestion begins in the small intestine.
Final products of fat digestion are fatty acids and Final products of fat digestion are fatty acids and
glycerol.glycerol.
95% absorbed in small intestine.95% absorbed in small intestine.
Excess fats stored as adipose tissue.Excess fats stored as adipose tissue.
Deficiency and ExcessDeficiency and Excess
Deficiency occurs when fats provide less Deficiency occurs when fats provide less
than 10% of the total daily kcal than 10% of the total daily kcal
requirement.requirement.
May result in eczema, retarded growth, May result in eczema, retarded growth,
weight loss.weight loss.
Excess can lead to overweight and heart Excess can lead to overweight and heart
disease.disease.
Deficiency occurs when fats provide less Deficiency occurs when fats provide less
than 10% of the total daily kcal than 10% of the total daily kcal
requirement.requirement.
May result in eczema, retarded growth, May result in eczema, retarded growth,
weight loss.weight loss.
Excess can lead to overweight and heart Excess can lead to overweight and heart
disease.disease.
Sources of FatSources of Fat
Animal fats–lard, butter, milk, cream, Animal fats–lard, butter, milk, cream,
egg yolks, meat, poultry, and fish.egg yolks, meat, poultry, and fish.
Plant fats–corn oil, safflower oil, olive Plant fats–corn oil, safflower oil, olive
oil, cottonseed oil, peanut oil, palm oil, oil, cottonseed oil, peanut oil, palm oil,
and coconut oil, nuts, and avocado.and coconut oil, nuts, and avocado.
Animal fats–lard, butter, milk, cream, Animal fats–lard, butter, milk, cream,
egg yolks, meat, poultry, and fish.egg yolks, meat, poultry, and fish.
Plant fats–corn oil, safflower oil, olive Plant fats–corn oil, safflower oil, olive
oil, cottonseed oil, peanut oil, palm oil, oil, cottonseed oil, peanut oil, palm oil,
and coconut oil, nuts, and avocado.and coconut oil, nuts, and avocado.
ProteinProtein
Amino Acids:Amino Acids:
Complete proteins:Complete proteins:
Incomplete proteins:Incomplete proteins:
Vegetarian diets:Vegetarian diets:
Digestion and Metabolism of Protein:Digestion and Metabolism of Protein:
Protein-Kilocalorie malnutrition:Protein-Kilocalorie malnutrition:
Amino Acids:Amino Acids:
Complete proteins:Complete proteins:
Incomplete proteins:Incomplete proteins:
Vegetarian diets:Vegetarian diets:
Digestion and Metabolism of Protein:Digestion and Metabolism of Protein:
Protein-Kilocalorie malnutrition:Protein-Kilocalorie malnutrition:
ProteinsProteins
Made of carbon, hydrogen, oxygen, and Made of carbon, hydrogen, oxygen, and
nitrogen (CHON).nitrogen (CHON).
The only nutrient that can build, repair, and The only nutrient that can build, repair, and
maintain body tissues.maintain body tissues.
Daily requirement for average adults is 0.8g Daily requirement for average adults is 0.8g
of protein for each kilogram of body weight.of protein for each kilogram of body weight.
Made of carbon, hydrogen, oxygen, and Made of carbon, hydrogen, oxygen, and
nitrogen (CHON).nitrogen (CHON).
The only nutrient that can build, repair, and The only nutrient that can build, repair, and
maintain body tissues.maintain body tissues.
Daily requirement for average adults is 0.8g Daily requirement for average adults is 0.8g
of protein for each kilogram of body weight.of protein for each kilogram of body weight.
Functions Of ProteinsFunctions Of Proteins
Provide amino acids, needed to build, repair, and Provide amino acids, needed to build, repair, and
maintain body tissues.maintain body tissues.
Assist in regulating fluid balance.Assist in regulating fluid balance.
Vital part of enzymes, hormones, blood plasma.Vital part of enzymes, hormones, blood plasma.
Used to build antibodies.Used to build antibodies.
Can be converted to glucose, for energy.Can be converted to glucose, for energy.
Provide amino acids, needed to build, repair, and Provide amino acids, needed to build, repair, and
maintain body tissues.maintain body tissues.
Assist in regulating fluid balance.Assist in regulating fluid balance.
Vital part of enzymes, hormones, blood plasma.Vital part of enzymes, hormones, blood plasma.
Used to build antibodies.Used to build antibodies.
Can be converted to glucose, for energy.Can be converted to glucose, for energy.
Protein Digestion and absorptionProtein Digestion and absorption
Begins in the stomach.Begins in the stomach.
Most digestion takes place in small intestine.Most digestion takes place in small intestine.
End product is amino acids, absorbed into End product is amino acids, absorbed into
the blood by the villi in the small intestine.the blood by the villi in the small intestine.
Excess amino acids are converted to glucose, Excess amino acids are converted to glucose,
glycogen, or fat for storage.glycogen, or fat for storage.
Begins in the stomach.Begins in the stomach.
Most digestion takes place in small intestine.Most digestion takes place in small intestine.
End product is amino acids, absorbed into End product is amino acids, absorbed into
the blood by the villi in the small intestine.the blood by the villi in the small intestine.
Excess amino acids are converted to glucose, Excess amino acids are converted to glucose,
glycogen, or fat for storage.glycogen, or fat for storage.
Sign of Deficiency and ExcessSign of Deficiency and Excess
Muscle wasting.Muscle wasting.
Edema.Edema.
Lethargy and depression.Lethargy and depression.
Marasmus and Kwashiorkor.Marasmus and Kwashiorkor.
Excess can contribute to heart disease, and may be Excess can contribute to heart disease, and may be
linked to colon cancer, osteoporosis, and kidney linked to colon cancer, osteoporosis, and kidney
damage.damage.
Muscle wasting.Muscle wasting.
Edema.Edema.
Lethargy and depression.Lethargy and depression.
Marasmus and Kwashiorkor.Marasmus and Kwashiorkor.
Excess can contribute to heart disease, and may be Excess can contribute to heart disease, and may be
linked to colon cancer, osteoporosis, and kidney linked to colon cancer, osteoporosis, and kidney
damage.damage.
Vitamins and MineralsVitamins and Minerals
They are needed in small amounts; toxicity may occur They are needed in small amounts; toxicity may occur
with over consumption.with over consumption.
They are best received from a balanced, varied diet.They are best received from a balanced, varied diet.
Vitamins can be destroyed by heat, light, and exposure Vitamins can be destroyed by heat, light, and exposure
to air.to air.
Minerals cannot be destroyed because they are single Minerals cannot be destroyed because they are single
elements rather than compounds.elements rather than compounds.
Both vitamins and minerals can be lost when foods are Both vitamins and minerals can be lost when foods are
cooked in water.cooked in water.
They are needed in small amounts; toxicity may occur They are needed in small amounts; toxicity may occur
with over consumption.with over consumption.
They are best received from a balanced, varied diet.They are best received from a balanced, varied diet.
Vitamins can be destroyed by heat, light, and exposure Vitamins can be destroyed by heat, light, and exposure
to air.to air.
Minerals cannot be destroyed because they are single Minerals cannot be destroyed because they are single
elements rather than compounds.elements rather than compounds.
Both vitamins and minerals can be lost when foods are Both vitamins and minerals can be lost when foods are
cooked in water.cooked in water.
VITAMINSVITAMINS
Organic compounds essential to life and health.Organic compounds essential to life and health.
Regulate body processes, needed in very small Regulate body processes, needed in very small
amounts.amounts.
No fuel value but required for metabolism of No fuel value but required for metabolism of
fats, carbohydrates, proteins.fats, carbohydrates, proteins.
Functions are unique to each vitamin.Functions are unique to each vitamin.
Organic compounds essential to life and health.Organic compounds essential to life and health.
Regulate body processes, needed in very small Regulate body processes, needed in very small
amounts.amounts.
No fuel value but required for metabolism of No fuel value but required for metabolism of
fats, carbohydrates, proteins.fats, carbohydrates, proteins.
Functions are unique to each vitamin.Functions are unique to each vitamin.
–Fat soluble:Fat soluble:
A, D, E, and K.A, D, E, and K.
Usually carried in the fatty Usually carried in the fatty
portion of food.portion of food.
Can be stored by the body.Can be stored by the body.
–Water soluble:Water soluble:
B vitamins and C.B vitamins and C.
Not stored in the body; excesses Not stored in the body; excesses
excreted in the urine.excreted in the urine.
A, D, E, and K.A, D, E, and K.
Usually carried in the fatty Usually carried in the fatty
portion of food.portion of food.
Can be stored by the body.Can be stored by the body.
–Water soluble:Water soluble:
B vitamins and C.B vitamins and C.
Not stored in the body; excesses Not stored in the body; excesses
excreted in the urine.excreted in the urine.
Digestion of VitsDigestion of Vits
Vitamins do not require digestion.Vitamins do not require digestion.
Fat-soluble vitamins are absorbed into the Fat-soluble vitamins are absorbed into the
lymphatic system, excesses are stored in lymphatic system, excesses are stored in
the liver and adipose tissue.the liver and adipose tissue.
Water-soluble vitamins are absorbed Water-soluble vitamins are absorbed
directly into the circulatory system, and directly into the circulatory system, and
excesses are excreted in urine.excesses are excreted in urine.
Vitamins do not require digestion.Vitamins do not require digestion.
Fat-soluble vitamins are absorbed into the Fat-soluble vitamins are absorbed into the
lymphatic system, excesses are stored in lymphatic system, excesses are stored in
the liver and adipose tissue.the liver and adipose tissue.
Water-soluble vitamins are absorbed Water-soluble vitamins are absorbed
directly into the circulatory system, and directly into the circulatory system, and
excesses are excreted in urine.excesses are excreted in urine.
Deficiency/ ExcessDeficiency/ Excess
Vitamin deficiencies can occur and Vitamin deficiencies can occur and
result in disease.result in disease.
Vitamins consumed in excess Vitamins consumed in excess
amounts can be toxic to the body.amounts can be toxic to the body.
Vitamin deficiencies can occur and Vitamin deficiencies can occur and
result in disease.result in disease.
Vitamins consumed in excess Vitamins consumed in excess
amounts can be toxic to the body.amounts can be toxic to the body.
MineralsMinerals
Inorganic elements that help regulate body Inorganic elements that help regulate body
processes and /or serve as structural processes and /or serve as structural
components of the body.components of the body.
Major minerals–more than 100 mg/day.Major minerals–more than 100 mg/day.
Trace minerals–less than 100 mg/day.Trace minerals–less than 100 mg/day.
Functions are unique to each individual Functions are unique to each individual
mineral.mineral.
Inorganic elements that help regulate body Inorganic elements that help regulate body
processes and /or serve as structural processes and /or serve as structural
components of the body.components of the body.
Major minerals–more than 100 mg/day.Major minerals–more than 100 mg/day.
Trace minerals–less than 100 mg/day.Trace minerals–less than 100 mg/day.
Functions are unique to each individual Functions are unique to each individual
mineral.mineral.
Classification and SourcesClassification and Sources
Classified as major minerals or trace minerals.Classified as major minerals or trace minerals.
Found in water and in unprocessed foods.Found in water and in unprocessed foods.
Some foods are enriched—some vitamins are Some foods are enriched—some vitamins are
added to them.added to them.
Supplements may be needed during growth Supplements may be needed during growth
periods, some clinical situations.periods, some clinical situations.
Classified as major minerals or trace minerals.Classified as major minerals or trace minerals.
Found in water and in unprocessed foods.Found in water and in unprocessed foods.
Some foods are enriched—some vitamins are Some foods are enriched—some vitamins are
added to them.added to them.
Supplements may be needed during growth Supplements may be needed during growth
periods, some clinical situations.periods, some clinical situations.
Digestion Digestion
The amount of a mineral absorbed by The amount of a mineral absorbed by
the body is influenced by:the body is influenced by:
Type of foodType of food
Need of bodyNeed of body
Health of absorbing tissueHealth of absorbing tissue
The amount of a mineral absorbed by The amount of a mineral absorbed by
the body is influenced by:the body is influenced by:
Type of foodType of food
Need of bodyNeed of body
Health of absorbing tissueHealth of absorbing tissue
Deficiency and ExcessDeficiency and Excess
Deficiency signs unique to each mineral.Deficiency signs unique to each mineral.
Excesses can lead to toxicity.Excesses can lead to toxicity.
Concentrated forms of minerals should Concentrated forms of minerals should
be used only on advice of a physician.be used only on advice of a physician.
Excesses can cause hair loss, changesExcesses can cause hair loss, changes
in the blood, hormones, bones, muscles, and in the blood, hormones, bones, muscles, and
nearly all tissues.nearly all tissues.
Deficiency signs unique to each mineral.Deficiency signs unique to each mineral.
Excesses can lead to toxicity.Excesses can lead to toxicity.
Concentrated forms of minerals should Concentrated forms of minerals should
be used only on advice of a physician.be used only on advice of a physician.
Excesses can cause hair loss, changesExcesses can cause hair loss, changes
in the blood, hormones, bones, muscles, and in the blood, hormones, bones, muscles, and
nearly all tissues.nearly all tissues.
VitaminsVitamins
Antioxidant vitamins:Antioxidant vitamins:
Vitamin A:Vitamin A:
Vitamin C:Vitamin C:
Vitamin D:Vitamin D:
Vitamin E:Vitamin E:
Antioxidant vitamins:Antioxidant vitamins:
Vitamin A:Vitamin A:
Vitamin C:Vitamin C:
Vitamin D:Vitamin D:
Vitamin E:Vitamin E:
Vitamin K:Vitamin K:
Folate Acid:Folate Acid:
Thiamine:Thiamine:
Vitamin B 12:Vitamin B 12:
Riboflavin:Riboflavin:
Niacin:Niacin:
Folate Acid:Folate Acid:
Thiamine:Thiamine:
Vitamin B 12:Vitamin B 12:
Riboflavin:Riboflavin:
Niacin:Niacin:
Vitamin B6:Vitamin B6:
Biotin:Biotin:
Choline:Choline:
Pantothenic Acid:Pantothenic Acid:
Vitamin C:Vitamin C:
Biotin:Biotin:
Choline:Choline:
Pantothenic Acid:Pantothenic Acid:
Vitamin C:Vitamin C:
MineralMineral
CalciumCalcium
Phosphorus:Phosphorus:
Magnesium:Magnesium:
Sulfur:Sulfur:
Sodium:Sodium:
CalciumCalcium
Phosphorus:Phosphorus:
Magnesium:Magnesium:
Sulfur:Sulfur:
Sodium:Sodium:
Potassium:Potassium:
Chloride:Chloride:
Iron:Iron:
Zinc:Zinc:
Iodine:Iodine:
Selenium:Selenium:
Chloride:Chloride:
Iron:Iron:
Zinc:Zinc:
Iodine:Iodine:
Selenium:Selenium:
Copper:Copper:
Fluoride:Fluoride:
Chromium:Chromium:
ManganeseManganese::
Fluoride:Fluoride:
Chromium:Chromium:
ManganeseManganese::
WATER !WATER !
Nutrient most vital to life.Nutrient most vital to life.
Makes up approximately 60% of adult body Makes up approximately 60% of adult body
weight and 80% of infant weight.weight and 80% of infant weight.
Provides form and structure to body tissues.Provides form and structure to body tissues.
Nutrient most vital to life.Nutrient most vital to life.
Makes up approximately 60% of adult body Makes up approximately 60% of adult body
weight and 80% of infant weight.weight and 80% of infant weight.
Provides form and structure to body tissues.Provides form and structure to body tissues.
Acts as a solvent; necessary for most chemical Acts as a solvent; necessary for most chemical
processes.processes.
Transports nutrients and other substances.Transports nutrients and other substances.
Lubricates and protects moving parts of the Lubricates and protects moving parts of the
body.body.
Lubricates food and aids in digestion.Lubricates food and aids in digestion.
Regulates body temperatureRegulates body temperature
processes.processes.
Transports nutrients and other substances.Transports nutrients and other substances.
Lubricates and protects moving parts of the Lubricates and protects moving parts of the
body.body.
Lubricates food and aids in digestion.Lubricates food and aids in digestion.
Regulates body temperatureRegulates body temperature
SOURCES OF WATER FOR THE BODY SOURCES OF WATER FOR THE BODY
Liquids consumed, including water, coffee, Liquids consumed, including water, coffee,
juice, tea, milk and soft drinks.juice, tea, milk and soft drinks.
Foods consumed, especially vegetables and Foods consumed, especially vegetables and
fruits.fruits.
Metabolism, which produces water when Metabolism, which produces water when
oxidization occurs.oxidization occurs.
Liquids consumed, including water, coffee, Liquids consumed, including water, coffee,
juice, tea, milk and soft drinks.juice, tea, milk and soft drinks.
Foods consumed, especially vegetables and Foods consumed, especially vegetables and
fruits.fruits.
Metabolism, which produces water when Metabolism, which produces water when
oxidization occurs.oxidization occurs.
WATER DIGESTION/ ABSORPTION,/STORAGE WATER DIGESTION/ ABSORPTION,/STORAGE
Water is absorbed, not digested.Water is absorbed, not digested.
It is not stored and is excreted daily.It is not stored and is excreted daily.
Sensible loss–aware of loss of water.Sensible loss–aware of loss of water.
Insensible loss–not aware of loss of water.Insensible loss–not aware of loss of water.
Urine, feces, perspiration, and respiration are the four Urine, feces, perspiration, and respiration are the four
ways the body loses water.ways the body loses water.
Water is absorbed, not digested.Water is absorbed, not digested.
It is not stored and is excreted daily.It is not stored and is excreted daily.
Sensible loss–aware of loss of water.Sensible loss–aware of loss of water.
Insensible loss–not aware of loss of water.Insensible loss–not aware of loss of water.
Urine, feces, perspiration, and respiration are the four Urine, feces, perspiration, and respiration are the four
ways the body loses water.ways the body loses water.
SIGNS OFSIGNS OF
Dehydration:Dehydration:
– Deficiency of water, can cause death.Deficiency of water, can cause death.
– Occurs from profuse sweating, vomiting,Occurs from profuse sweating, vomiting,
diarrhea, hemorrhage, wound drainage, diarrhea, hemorrhage, wound drainage,
fever, and edema.fever, and edema.
Positive water balance when more water Positive water balance when more water
taken in than used or excreted.taken in than used or excreted.
Dehydration:Dehydration:
– Deficiency of water, can cause death.Deficiency of water, can cause death.
– Occurs from profuse sweating, vomiting,Occurs from profuse sweating, vomiting,
diarrhea, hemorrhage, wound drainage, diarrhea, hemorrhage, wound drainage,
fever, and edema.fever, and edema.
Positive water balance when more water Positive water balance when more water
taken in than used or excreted.taken in than used or excreted.
Selected Foods with Vit. C: Selected Foods with Vit. C:
Selected Foods with Vit. D: Selected Foods with Vit. D:
Factors that affect Calcium Absorption and Factors that affect Calcium Absorption and
Excretion:Excretion:
Factors that affect iron Absorption:Factors that affect iron Absorption:
Selected Foods with Vit. D: Selected Foods with Vit. D:
Factors that affect Calcium Absorption and Factors that affect Calcium Absorption and
Excretion:Excretion:
Factors that affect iron Absorption:Factors that affect iron Absorption:
Basic NutritionBasic Nutrition
Diet Planning GuidesDiet Planning Guides
A number of guidelines have been established in A number of guidelines have been established in
the US to help guide Americans in healthy and the US to help guide Americans in healthy and
balanced eating.balanced eating.
–My Pyramid:My Pyramid:
Bread, cereal, rice, and pasta group.Bread, cereal, rice, and pasta group.
Vegetable group.Vegetable group.
Fruit group.Fruit group.
Milk, yogurt, and cheese group.Milk, yogurt, and cheese group.
Meat, poultry, fish, dried beans, eggs, and Meat, poultry, fish, dried beans, eggs, and
nuts group.nuts group.
Fats, oils, and sweets.Fats, oils, and sweets.
A number of guidelines have been established in A number of guidelines have been established in
the US to help guide Americans in healthy and the US to help guide Americans in healthy and
balanced eating.balanced eating.
–My Pyramid:My Pyramid:
Bread, cereal, rice, and pasta group.Bread, cereal, rice, and pasta group.
Vegetable group.Vegetable group.
Fruit group.Fruit group.
Milk, yogurt, and cheese group.Milk, yogurt, and cheese group.
Meat, poultry, fish, dried beans, eggs, and Meat, poultry, fish, dried beans, eggs, and
nuts group.nuts group.
Fats, oils, and sweets.Fats, oils, and sweets.
MyPyramid, a
personalized guide
to daily food
choices and
number of servings.
(From US Department of Agriculture, Washington, DC, 2005, US Government Printing Office.)
personalized guide
to daily food
choices and
number of servings.
(From US Department of Agriculture, Washington, DC, 2005, US Government Printing Office.)
MyPyramidMyPyramid
U.S. Department of Agricultures, Pyramid symbolizes a personalized U.S. Department of Agricultures, Pyramid symbolizes a personalized
approach to health eating and physical activity.approach to health eating and physical activity.
MyPyramid emphasizes key concepts in physical activity and eating.MyPyramid emphasizes key concepts in physical activity and eating.
Moderation is represented by the narrowing of each food group.Moderation is represented by the narrowing of each food group.
The wider base stands for food with little or no solid fats or added The wider base stands for food with little or no solid fats or added
sugars.sugars.
The Narrower top area is food with more added sugars and solid The Narrower top area is food with more added sugars and solid
fats.fats.
Varity and proportionality is shown by different widths of food groups.Varity and proportionality is shown by different widths of food groups.
This pyramid can be personalized at www.mypyramid.gov.This pyramid can be personalized at www.mypyramid.gov.
U.S. Department of Agricultures, Pyramid symbolizes a personalized U.S. Department of Agricultures, Pyramid symbolizes a personalized
approach to health eating and physical activity.approach to health eating and physical activity.
MyPyramid emphasizes key concepts in physical activity and eating.MyPyramid emphasizes key concepts in physical activity and eating.
Moderation is represented by the narrowing of each food group.Moderation is represented by the narrowing of each food group.
The wider base stands for food with little or no solid fats or added The wider base stands for food with little or no solid fats or added
sugars.sugars.
The Narrower top area is food with more added sugars and solid The Narrower top area is food with more added sugars and solid
fats.fats.
Varity and proportionality is shown by different widths of food groups.Varity and proportionality is shown by different widths of food groups.
This pyramid can be personalized at www.mypyramid.gov.This pyramid can be personalized at www.mypyramid.gov.
Life Cycle NutritionLife Cycle Nutrition
Life Cycle ChangesLife Cycle Changes
Nutritional needs change as a person Nutritional needs change as a person
grows and develops.grows and develops.
Changes generally based on growth Changes generally based on growth
needs, energy needs, nutrient utilization.needs, energy needs, nutrient utilization.
Nutritional assessment should be Nutritional assessment should be
conducted to ascertain the nutritional conducted to ascertain the nutritional
needs of the individual.needs of the individual.
Nutritional needs change as a person Nutritional needs change as a person
grows and develops.grows and develops.
Changes generally based on growth Changes generally based on growth
needs, energy needs, nutrient utilization.needs, energy needs, nutrient utilization.
Nutritional assessment should be Nutritional assessment should be
conducted to ascertain the nutritional conducted to ascertain the nutritional
needs of the individual.needs of the individual.
Pregnancy and LactationPregnancy and Lactation
Nutrient needs during period of intensive Nutrient needs during period of intensive
growth, such as pregnancy and infancy are growth, such as pregnancy and infancy are
greater than any other time in life.greater than any other time in life.
Evidence has proven that optimal nutrition Evidence has proven that optimal nutrition
during pregnancy reduce risk of complications during pregnancy reduce risk of complications
during pregnancy and delivery.during pregnancy and delivery.
Health diets and avoid alcohol and caffeine Health diets and avoid alcohol and caffeine
play an important role prior to and after play an important role prior to and after
pregnancy.pregnancy.
Nutrient needs during period of intensive Nutrient needs during period of intensive
growth, such as pregnancy and infancy are growth, such as pregnancy and infancy are
greater than any other time in life.greater than any other time in life.
Evidence has proven that optimal nutrition Evidence has proven that optimal nutrition
during pregnancy reduce risk of complications during pregnancy reduce risk of complications
during pregnancy and delivery.during pregnancy and delivery.
Health diets and avoid alcohol and caffeine Health diets and avoid alcohol and caffeine
play an important role prior to and after play an important role prior to and after
pregnancy.pregnancy.
Concerns in PregnancyConcerns in Pregnancy
Weight gain:Weight gain:
Discomforts and complications:Discomforts and complications:
Practices to avoid:Practices to avoid:
Lactation:Lactation:
Weight gain:Weight gain:
Discomforts and complications:Discomforts and complications:
Practices to avoid:Practices to avoid:
Lactation:Lactation:
InfancyInfancy
The time from birth to 1 year of age is one The time from birth to 1 year of age is one
of the rapid growth and development.of the rapid growth and development.
The average infant birth weight triples by The average infant birth weight triples by
the first birthday.the first birthday.
Nutrition is important for proper growth Nutrition is important for proper growth
and development.and development.
of the rapid growth and development.of the rapid growth and development.
The average infant birth weight triples by The average infant birth weight triples by
the first birthday.the first birthday.
Nutrition is important for proper growth Nutrition is important for proper growth
and development.and development.
Breast Milk:Breast Milk:
Regular cow’s milk:Regular cow’s milk:
Solid foods:Solid foods:
Single-ingredient foods :Single-ingredient foods :
Food high in iron:Food high in iron:
Commercially prepared baby foods:Commercially prepared baby foods:
Juice for infants younger than 6 Juice for infants younger than 6
months:months:
Children having juice bottles/cups/box:Children having juice bottles/cups/box:
Regular cow’s milk:Regular cow’s milk:
Solid foods:Solid foods:
Single-ingredient foods :Single-ingredient foods :
Food high in iron:Food high in iron:
Commercially prepared baby foods:Commercially prepared baby foods:
Juice for infants younger than 6 Juice for infants younger than 6
months:months:
Children having juice bottles/cups/box:Children having juice bottles/cups/box:
ChildhoodChildhood
This is a critical time to instill good dietary habits.This is a critical time to instill good dietary habits.
This is a critical time to instill good dietary habits.This is a critical time to instill good dietary habits.
–This is a critical time for instilling good dietary habits.This is a critical time for instilling good dietary habits.
–At 1 year of age, appetite generally tapers off, growth slows for At 1 year of age, appetite generally tapers off, growth slows for
now.now.
–Children still need adequate nutrition.Children still need adequate nutrition.
–The younger the child, the smaller the portions needed.The younger the child, the smaller the portions needed.
–If children are offered nutritious foods in pleasant surroundings If children are offered nutritious foods in pleasant surroundings
and in non-threatening ways.and in non-threatening ways.
–The parents should decide which foods to serve at what time; The parents should decide which foods to serve at what time;
the child should be able to decide what and how much to eat.the child should be able to decide what and how much to eat.
–However this is also the time children test their independence.However this is also the time children test their independence.
–At 1 year of age, appetite generally tapers off, growth slows for At 1 year of age, appetite generally tapers off, growth slows for
now.now.
–Children still need adequate nutrition.Children still need adequate nutrition.
–The younger the child, the smaller the portions needed.The younger the child, the smaller the portions needed.
–If children are offered nutritious foods in pleasant surroundings If children are offered nutritious foods in pleasant surroundings
and in non-threatening ways.and in non-threatening ways.
–The parents should decide which foods to serve at what time; The parents should decide which foods to serve at what time;
the child should be able to decide what and how much to eat.the child should be able to decide what and how much to eat.
–However this is also the time children test their independence.However this is also the time children test their independence.
Encouraging Good Dietary HabitsEncouraging Good Dietary Habits
Meals at the table at regular times.Meals at the table at regular times.
Relaxed and enjoyable.Relaxed and enjoyable.
Variety of foods.Variety of foods.
Do not force children to eat or clear plates.Do not force children to eat or clear plates.
Small servings.Small servings.
New foods.New foods.
Nutritious snacks.Nutritious snacks.
Limit sweets.Limit sweets.
Encourage physical activity.Encourage physical activity.
Adults are to set good eating habits.Adults are to set good eating habits.
Meals at the table at regular times.Meals at the table at regular times.
Relaxed and enjoyable.Relaxed and enjoyable.
Variety of foods.Variety of foods.
Do not force children to eat or clear plates.Do not force children to eat or clear plates.
Small servings.Small servings.
New foods.New foods.
Nutritious snacks.Nutritious snacks.
Limit sweets.Limit sweets.
Encourage physical activity.Encourage physical activity.
Adults are to set good eating habits.Adults are to set good eating habits.
AdolescenceAdolescence
These years are of both physical and emotional growth.These years are of both physical and emotional growth.
These years are of both physical and emotional growth.These years are of both physical and emotional growth.
Diets are often filled with kilocalorie-rich and Diets are often filled with kilocalorie-rich and
nutrient-poor snack foods.nutrient-poor snack foods.
Common dietary inadequacies include iron and Common dietary inadequacies include iron and
calcium.calcium.
Many teenagers experiment with alcohol and Many teenagers experiment with alcohol and
drugs, which have detrimental effects on drugs, which have detrimental effects on
nutrition.nutrition.
Obesity is a common problem; weight reduction Obesity is a common problem; weight reduction
diets should be attempted only under the advice diets should be attempted only under the advice
of a physician and with the guidance of a of a physician and with the guidance of a
dietitian.dietitian.
nutrient-poor snack foods.nutrient-poor snack foods.
Common dietary inadequacies include iron and Common dietary inadequacies include iron and
calcium.calcium.
Many teenagers experiment with alcohol and Many teenagers experiment with alcohol and
drugs, which have detrimental effects on drugs, which have detrimental effects on
nutrition.nutrition.
Obesity is a common problem; weight reduction Obesity is a common problem; weight reduction
diets should be attempted only under the advice diets should be attempted only under the advice
of a physician and with the guidance of a of a physician and with the guidance of a
dietitian.dietitian.
AdultAdult
With energy, activity decreasing, weight gain With energy, activity decreasing, weight gain
increasing: Nutritional needs start to decrease.increasing: Nutritional needs start to decrease.
With energy, activity decreasing, weight gain With energy, activity decreasing, weight gain
increasing: Nutritional needs start to decrease.increasing: Nutritional needs start to decrease.
Older Adult ConsiderationsOlder Adult Considerations
Aging may affect the eating process.Aging may affect the eating process.
Aroma and taste of food may change.Aroma and taste of food may change.
Changes in the digestion process.Changes in the digestion process.
Kilocalorie needs decrease .Kilocalorie needs decrease .
Numerous medications.Numerous medications.
Social and mental changes.Social and mental changes.
Chronic medical conditions.Chronic medical conditions.
Aging may affect the eating process.Aging may affect the eating process.
Aroma and taste of food may change.Aroma and taste of food may change.
Changes in the digestion process.Changes in the digestion process.
Kilocalorie needs decrease .Kilocalorie needs decrease .
Numerous medications.Numerous medications.
Social and mental changes.Social and mental changes.
Chronic medical conditions.Chronic medical conditions.
Malnutrition is a common problem among nursing Malnutrition is a common problem among nursing
home residents and profoundly influences physical home residents and profoundly influences physical
health and quality of life.health and quality of life.
Residents should be offered familiar foods that taste Residents should be offered familiar foods that taste
good.good.
Fluids should be offered to residents at all meals and Fluids should be offered to residents at all meals and
between meals.between meals.
Dehydration is very common and easily corrected in Dehydration is very common and easily corrected in
long term care facilities.long term care facilities.
Nutritional Concerns of Adults
in Long Term Care Facilities
home residents and profoundly influences physical home residents and profoundly influences physical
health and quality of life.health and quality of life.
Residents should be offered familiar foods that taste Residents should be offered familiar foods that taste
good.good.
Fluids should be offered to residents at all meals and Fluids should be offered to residents at all meals and
between meals.between meals.
Dehydration is very common and easily corrected in Dehydration is very common and easily corrected in
long term care facilities.long term care facilities.
Nutritional Concerns of Adults
in Long Term Care Facilities
Nurses must understand the value of mealtime as a Nurses must understand the value of mealtime as a
pleasant, social experience.pleasant, social experience.
Cultural and personal preferences should be considered.Cultural and personal preferences should be considered.
Many residents need assistance or encouragement.Many residents need assistance or encouragement.
Lack of adequate staffing play a large role in patient Lack of adequate staffing play a large role in patient
nutrition.nutrition.
Many patients are on restricted diets.Many patients are on restricted diets.
Pressure sore due to lack of mobility, and nutrition.Pressure sore due to lack of mobility, and nutrition.
Nutrient-Drug interactions.Nutrient-Drug interactions.
pleasant, social experience.pleasant, social experience.
Cultural and personal preferences should be considered.Cultural and personal preferences should be considered.
Many residents need assistance or encouragement.Many residents need assistance or encouragement.
Lack of adequate staffing play a large role in patient Lack of adequate staffing play a large role in patient
nutrition.nutrition.
Many patients are on restricted diets.Many patients are on restricted diets.
Pressure sore due to lack of mobility, and nutrition.Pressure sore due to lack of mobility, and nutrition.
Nutrient-Drug interactions.Nutrient-Drug interactions.
CaffeineCaffeine
Caffeine:Caffeine:
DrugDrug
Central nervous system stimulant and diuretic.Central nervous system stimulant and diuretic.
NervousnessNervousness
IrritabilityIrritability
AnxietyAnxiety
InsomniaInsomnia
Heart arrhythmiasHeart arrhythmias
Palpitations Palpitations
See Caffeine Content of Selected Beverages and Foods.See Caffeine Content of Selected Beverages and Foods.
Caffeine:Caffeine:
DrugDrug
Central nervous system stimulant and diuretic.Central nervous system stimulant and diuretic.
NervousnessNervousness
IrritabilityIrritability
AnxietyAnxiety
InsomniaInsomnia
Heart arrhythmiasHeart arrhythmias
Palpitations Palpitations
See Caffeine Content of Selected Beverages and Foods.See Caffeine Content of Selected Beverages and Foods.
Common Medications and Their Effect on Common Medications and Their Effect on
NutritionNutrition
Antacids.Antacids.
Antibiotics.Antibiotics.
Anticoagulants.Anticoagulants.
Aspirin.Aspirin.
Diuretics.Diuretics.
Laxatives.Laxatives.
NutritionNutrition
Antacids.Antacids.
Antibiotics.Antibiotics.
Anticoagulants.Anticoagulants.
Aspirin.Aspirin.
Diuretics.Diuretics.
Laxatives.Laxatives.
Medical Nutrition TherapyMedical Nutrition Therapy
and Therapeutic Dietsand Therapeutic Diets
These diets are specific nutrition as needed to treat an illness, injury or These diets are specific nutrition as needed to treat an illness, injury or
condition.condition.
and Therapeutic Dietsand Therapeutic Diets
These diets are specific nutrition as needed to treat an illness, injury or These diets are specific nutrition as needed to treat an illness, injury or
condition.condition.
Purpose of Diet TherapyPurpose of Diet Therapy
The dietary prescription is written for one or The dietary prescription is written for one or
more of the following purposes:more of the following purposes:
Provide the client with nutrients needed for Provide the client with nutrients needed for
maintenance or growth.maintenance or growth.
Prepare a client for diagnostic tests.Prepare a client for diagnostic tests.
Treat the client with a disease or condition.Treat the client with a disease or condition.
The dietary prescription is written for one or The dietary prescription is written for one or
more of the following purposes:more of the following purposes:
Provide the client with nutrients needed for Provide the client with nutrients needed for
maintenance or growth.maintenance or growth.
Prepare a client for diagnostic tests.Prepare a client for diagnostic tests.
Treat the client with a disease or condition.Treat the client with a disease or condition.
DIET THERAPYDIET THERAPY
The treatment of a disease or The treatment of a disease or
disorder with a special diet.disorder with a special diet.
A client must not be given A client must not be given
anything to eat or drink without anything to eat or drink without
an order.an order.
The treatment of a disease or The treatment of a disease or
disorder with a special diet.disorder with a special diet.
A client must not be given A client must not be given
anything to eat or drink without anything to eat or drink without
an order.an order.
The Vegetarian DietThe Vegetarian Diet
Lacto-ovo vegetarians–use dairy Lacto-ovo vegetarians–use dairy
products and eggs but no meat, products and eggs but no meat,
poultry, or fish.poultry, or fish.
Lacto vegetarians–use dairy products Lacto vegetarians–use dairy products
but no meat, poultry, or eggs.but no meat, poultry, or eggs.
Vegans–avoid all animal foods.Vegans–avoid all animal foods.
Lacto-ovo vegetarians–use dairy Lacto-ovo vegetarians–use dairy
products and eggs but no meat, products and eggs but no meat,
poultry, or fish.poultry, or fish.
Lacto vegetarians–use dairy products Lacto vegetarians–use dairy products
but no meat, poultry, or eggs.but no meat, poultry, or eggs.
Vegans–avoid all animal foods.Vegans–avoid all animal foods.
Factors Influencing DietFactors Influencing Diet
CultureCulture
ReligionReligion
SocioeconomicsSocioeconomics
FadsFads
SuperstitionsSuperstitions
CultureCulture
ReligionReligion
SocioeconomicsSocioeconomics
FadsFads
SuperstitionsSuperstitions
BASIC BASIC
NUTRITIONAL ASSESSMENTNUTRITIONAL ASSESSMENT
Nutritional statusNutritional status
Height and weightHeight and weight
Meal and snack patternMeal and snack pattern
Food allergiesFood allergies
Physical activityPhysical activity
Cultural, ethnic, and family influencesCultural, ethnic, and family influences
Use of vitamin/mineral supplementsUse of vitamin/mineral supplements
NUTRITIONAL ASSESSMENTNUTRITIONAL ASSESSMENT
Nutritional statusNutritional status
Height and weightHeight and weight
Meal and snack patternMeal and snack pattern
Food allergiesFood allergies
Physical activityPhysical activity
Cultural, ethnic, and family influencesCultural, ethnic, and family influences
Use of vitamin/mineral supplementsUse of vitamin/mineral supplements
NUTRITION AND HEALTHNUTRITION AND HEALTH
Primary nutritional disease–occurs Primary nutritional disease–occurs
when nutrition is the cause of the when nutrition is the cause of the
disease.disease.
Secondary nutritional disease–Secondary nutritional disease–
occurs as a complication of occurs as a complication of
another disease or condition.another disease or condition.
Primary nutritional disease–occurs Primary nutritional disease–occurs
when nutrition is the cause of the when nutrition is the cause of the
disease.disease.
Secondary nutritional disease–Secondary nutritional disease–
occurs as a complication of occurs as a complication of
another disease or condition.another disease or condition.
WEIGHT MANAGEMENTWEIGHT MANAGEMENT
Based on relationship between Based on relationship between
intake and use of kcal.intake and use of kcal.
Overweight: 11%–19% aboveOverweight: 11%–19% above
Obesity: 20% or more above Obesity: 20% or more above
Underweight: 10%–15% underUnderweight: 10%–15% under
Based on relationship between Based on relationship between
intake and use of kcal.intake and use of kcal.
Overweight: 11%–19% aboveOverweight: 11%–19% above
Obesity: 20% or more above Obesity: 20% or more above
Underweight: 10%–15% underUnderweight: 10%–15% under
FOOD LABELINGFOOD LABELING
Required on virtually all retail food Required on virtually all retail food
products.products.
Labels must follow the approved uniform Labels must follow the approved uniform
format and use standard serving sizes format and use standard serving sizes
and household measurements.and household measurements.
Required on virtually all retail food Required on virtually all retail food
products.products.
Labels must follow the approved uniform Labels must follow the approved uniform
format and use standard serving sizes format and use standard serving sizes
and household measurements.and household measurements.
FOOD QUALITY AND SAFETYFOOD QUALITY AND SAFETY
Proper storage, preparation, Proper storage, preparation,
sanitation, and cooking are sanitation, and cooking are
necessary to help prevent or reduce necessary to help prevent or reduce
the risk of food-borne illnesses.the risk of food-borne illnesses.
Proper storage, preparation, Proper storage, preparation,
sanitation, and cooking are sanitation, and cooking are
necessary to help prevent or reduce necessary to help prevent or reduce
the risk of food-borne illnesses.the risk of food-borne illnesses.
Consistency, Texture, and Frequency Consistency, Texture, and Frequency
ModificationsModifications
Liquid Diets:Liquid Diets:
Clear LiquidsClear Liquids
Full LiquidsFull Liquids
Soft and Low-Residue Diets.Soft and Low-Residue Diets.
High Fiber Diets.High Fiber Diets.
Meal Frequency Modification.Meal Frequency Modification.
ModificationsModifications
Liquid Diets:Liquid Diets:
Clear LiquidsClear Liquids
Full LiquidsFull Liquids
Soft and Low-Residue Diets.Soft and Low-Residue Diets.
High Fiber Diets.High Fiber Diets.
Meal Frequency Modification.Meal Frequency Modification.
Kilocalorie ModificationsKilocalorie Modifications
Basal Metabolic Rate (BMR).Basal Metabolic Rate (BMR).
High-Kilocalorie and High Protein Diets.High-Kilocalorie and High Protein Diets.
Anorexia.Anorexia.
Kilocalorie-Controlled and Low-Kilocalorie Diets.Kilocalorie-Controlled and Low-Kilocalorie Diets.
ObesityObesity
Measurements of ObesityMeasurements of Obesity
BMIBMI
Body CompositionBody Composition
Waist circumferenceWaist circumference
Treatment of ObesityTreatment of Obesity
Basal Metabolic Rate (BMR).Basal Metabolic Rate (BMR).
High-Kilocalorie and High Protein Diets.High-Kilocalorie and High Protein Diets.
Anorexia.Anorexia.
Kilocalorie-Controlled and Low-Kilocalorie Diets.Kilocalorie-Controlled and Low-Kilocalorie Diets.
ObesityObesity
Measurements of ObesityMeasurements of Obesity
BMIBMI
Body CompositionBody Composition
Waist circumferenceWaist circumference
Treatment of ObesityTreatment of Obesity
Eating DisordersEating Disorders
Anorexia Nervosa:Anorexia Nervosa:
Self-imposed starvation.Self-imposed starvation.
Individuals have an intense drive for thinness, Individuals have an intense drive for thinness,
an intense fear of gaining weight or becoming an intense fear of gaining weight or becoming
fat, and a distorted body image.fat, and a distorted body image.
Bulimia Nervosa:Bulimia Nervosa:
Periods of binge eating followed by purging Periods of binge eating followed by purging
(self-induced vomiting, emetics, laxatives, (self-induced vomiting, emetics, laxatives,
enemas, or diuretics).enemas, or diuretics).
Often normal weight or overweight.Often normal weight or overweight.
Binge / Purge:Binge / Purge:
Anorexia Nervosa:Anorexia Nervosa:
Self-imposed starvation.Self-imposed starvation.
Individuals have an intense drive for thinness, Individuals have an intense drive for thinness,
an intense fear of gaining weight or becoming an intense fear of gaining weight or becoming
fat, and a distorted body image.fat, and a distorted body image.
Bulimia Nervosa:Bulimia Nervosa:
Periods of binge eating followed by purging Periods of binge eating followed by purging
(self-induced vomiting, emetics, laxatives, (self-induced vomiting, emetics, laxatives,
enemas, or diuretics).enemas, or diuretics).
Often normal weight or overweight.Often normal weight or overweight.
Binge / Purge:Binge / Purge:
Comparison of Eating DisordersComparison of Eating Disorders
DiagnosesDiagnoses
Body weight and other physical Body weight and other physical
indicators.indicators.
Eating behaviors.Eating behaviors.
Compensatory behaviors (purging).Compensatory behaviors (purging).
Psychologic indicators.Psychologic indicators.
DiagnosesDiagnoses
Body weight and other physical Body weight and other physical
indicators.indicators.
Eating behaviors.Eating behaviors.
Compensatory behaviors (purging).Compensatory behaviors (purging).
Psychologic indicators.Psychologic indicators.
Carbohydrate-Modified DietsCarbohydrate-Modified Diets
Diabetes Mellitus:Diabetes Mellitus:
A disease in which the body does not produce or A disease in which the body does not produce or
properly properly
use insulin. use insulin.
Insulin convert sugar, starches, and other food into Insulin convert sugar, starches, and other food into
energy needed for daily life.energy needed for daily life.
Two major types of diabetes: Two major types of diabetes:
Type 1 Type 1
Type 2Type 2
Diabetes Mellitus:Diabetes Mellitus:
A disease in which the body does not produce or A disease in which the body does not produce or
properly properly
use insulin. use insulin.
Insulin convert sugar, starches, and other food into Insulin convert sugar, starches, and other food into
energy needed for daily life.energy needed for daily life.
Two major types of diabetes: Two major types of diabetes:
Type 1 Type 1
Type 2Type 2
Primary goals for medical nutrition therapy:Primary goals for medical nutrition therapy:
–Improve metabolic control by achieving Improve metabolic control by achieving
and maintaining optimal blood glucose.and maintaining optimal blood glucose.
–Provide adequate energy for maintenance Provide adequate energy for maintenance
of a reasonable body weight.of a reasonable body weight.
–Prevent acute and chronic complications Prevent acute and chronic complications
of diabetes.of diabetes.
–Improve overall health through optimal Improve overall health through optimal
nutritionnutrition
–Improve metabolic control by achieving Improve metabolic control by achieving
and maintaining optimal blood glucose.and maintaining optimal blood glucose.
–Provide adequate energy for maintenance Provide adequate energy for maintenance
of a reasonable body weight.of a reasonable body weight.
–Prevent acute and chronic complications Prevent acute and chronic complications
of diabetes.of diabetes.
–Improve overall health through optimal Improve overall health through optimal
nutritionnutrition
Carbohydrate intake should be monitored and Carbohydrate intake should be monitored and
controlled. controlled.
Diabetic diet tools:Diabetic diet tools:
–Exchange lists for meal planningExchange lists for meal planning
–Carbohydrate countingCarbohydrate counting
Other nutritional considerations:Other nutritional considerations:
–Hypoglycemia: consumption of inadequate Hypoglycemia: consumption of inadequate
carbohydrates causes the blood sugar to carbohydrates causes the blood sugar to
drop.drop.
controlled. controlled.
Diabetic diet tools:Diabetic diet tools:
–Exchange lists for meal planningExchange lists for meal planning
–Carbohydrate countingCarbohydrate counting
Other nutritional considerations:Other nutritional considerations:
–Hypoglycemia: consumption of inadequate Hypoglycemia: consumption of inadequate
carbohydrates causes the blood sugar to carbohydrates causes the blood sugar to
drop.drop.
Carbohydrate-Modified Diets Carbohydrate-Modified Diets (continued)(continued)
–Dumping Syndrome:Dumping Syndrome:
It may occur after surgery in which a portion It may occur after surgery in which a portion
or all of the stomach is removed.or all of the stomach is removed.
–Lactose Intolerance:Lactose Intolerance:
Intolerance occurs as a result of a lack of the Intolerance occurs as a result of a lack of the
digestive enzyme lactase.digestive enzyme lactase.
–Dumping Syndrome:Dumping Syndrome:
It may occur after surgery in which a portion It may occur after surgery in which a portion
or all of the stomach is removed.or all of the stomach is removed.
–Lactose Intolerance:Lactose Intolerance:
Intolerance occurs as a result of a lack of the Intolerance occurs as a result of a lack of the
digestive enzyme lactase.digestive enzyme lactase.
Special DietsSpecial Diets
Low-residue dietLow-residue diet
High-fiber dietHigh-fiber diet
Liberal bland dietLiberal bland diet
Fat-controlled dietFat-controlled diet
Sodium-restricted dietSodium-restricted diet
Low-residue dietLow-residue diet
High-fiber dietHigh-fiber diet
Liberal bland dietLiberal bland diet
Fat-controlled dietFat-controlled diet
Sodium-restricted dietSodium-restricted diet
Fat Modified DietFat Modified Diet
These diets are beneficial in reducing the risk of atherosclerosis. These diets are beneficial in reducing the risk of atherosclerosis.
Lowering dietary fat may assist in disease treatment and control.Lowering dietary fat may assist in disease treatment and control.
These diets are beneficial in reducing the risk of atherosclerosis. These diets are beneficial in reducing the risk of atherosclerosis.
Lowering dietary fat may assist in disease treatment and control.Lowering dietary fat may assist in disease treatment and control.
Fat-Controlled Diets:Fat-Controlled Diets:
Limits total fat, saturated fat, and Limits total fat, saturated fat, and
trans-fatty acids.trans-fatty acids.
Low-Fat Diets:Low-Fat Diets:
All fats limited, regardless of saturation.All fats limited, regardless of saturation.
Limits total fat, saturated fat, and Limits total fat, saturated fat, and
trans-fatty acids.trans-fatty acids.
Low-Fat Diets:Low-Fat Diets:
All fats limited, regardless of saturation.All fats limited, regardless of saturation.
Lowering Fat/Saturated Fat/Trans Fatty Lowering Fat/Saturated Fat/Trans Fatty
Acids/CholesterolAcids/Cholesterol
Food Groups:Food Groups:
Choose:Choose:
Go Easy on:Go Easy on:
Acids/CholesterolAcids/Cholesterol
Food Groups:Food Groups:
Choose:Choose:
Go Easy on:Go Easy on:
Protein/Electrolyte Protein/Electrolyte
and and
Fluid-Modified DietsFluid-Modified Diets
Increased protein facilitate healing. Increased protein facilitate healing.
Defects in protein is seen in liver/renal disease.Defects in protein is seen in liver/renal disease.
and and
Fluid-Modified DietsFluid-Modified Diets
Increased protein facilitate healing. Increased protein facilitate healing.
Defects in protein is seen in liver/renal disease.Defects in protein is seen in liver/renal disease.
Sodium-Restricted Diets:Sodium-Restricted Diets:
pg 649 box 21-9pg 649 box 21-9
Potassium-Modified Diets:Potassium-Modified Diets:
Fluid-Modified Diets:Fluid-Modified Diets:
Fluid RestrictionsFluid Restrictions
Fluid IncreaseFluid Increase
pg 649 box 21-9pg 649 box 21-9
Potassium-Modified Diets:Potassium-Modified Diets:
Fluid-Modified Diets:Fluid-Modified Diets:
Fluid RestrictionsFluid Restrictions
Fluid IncreaseFluid Increase
Patient TeachingPatient Teaching
Fluid restrictions:Fluid restrictions:
Explain the rationale.Explain the rationale.
Indicated if restriction is temporary or permanent.Indicated if restriction is temporary or permanent.
Educate, discuss different sources of water.Educate, discuss different sources of water.
Teach how to count fluids.Teach how to count fluids.
Show the patient how much fluid is allowed.Show the patient how much fluid is allowed.
Suggest ways to alleviate thirst without drinking.Suggest ways to alleviate thirst without drinking.
Discuss the consequences of over consumption of fluids.Discuss the consequences of over consumption of fluids.
Fluid restrictions:Fluid restrictions:
Explain the rationale.Explain the rationale.
Indicated if restriction is temporary or permanent.Indicated if restriction is temporary or permanent.
Educate, discuss different sources of water.Educate, discuss different sources of water.
Teach how to count fluids.Teach how to count fluids.
Show the patient how much fluid is allowed.Show the patient how much fluid is allowed.
Suggest ways to alleviate thirst without drinking.Suggest ways to alleviate thirst without drinking.
Discuss the consequences of over consumption of fluids.Discuss the consequences of over consumption of fluids.
Nutritional SupportNutritional Support
Nutritional SupportNutritional Support
Enteral nutrition–includes both the Enteral nutrition–includes both the
ingestion of food orally and the delivery of ingestion of food orally and the delivery of
nutrients through a GI tube.nutrients through a GI tube.
Parenteral nutrition–the infusion of a Parenteral nutrition–the infusion of a
solution of nutrients directly into a vein to solution of nutrients directly into a vein to
meet the client’s daily requirements.meet the client’s daily requirements.
Enteral nutrition–includes both the Enteral nutrition–includes both the
ingestion of food orally and the delivery of ingestion of food orally and the delivery of
nutrients through a GI tube.nutrients through a GI tube.
Parenteral nutrition–the infusion of a Parenteral nutrition–the infusion of a
solution of nutrients directly into a vein to solution of nutrients directly into a vein to
meet the client’s daily requirements.meet the client’s daily requirements.
Tube FeedingsTube Feedings
–Administration of nutritionally balanced liquefied Administration of nutritionally balanced liquefied
foods or formula though a tube inserted into the foods or formula though a tube inserted into the
stomach, duodenum, or jejunum by way of a stomach, duodenum, or jejunum by way of a
nasogastric tube or a feeding ostomy.nasogastric tube or a feeding ostomy.
–Indicated when a patient is unable to chew or Indicated when a patient is unable to chew or
swallow, has no appetite, or refuses to eat.swallow, has no appetite, or refuses to eat.
–Tube feeding used only when all or at least part Tube feeding used only when all or at least part
of the GI tract is functioning.of the GI tract is functioning.
–Feeding given continuously or intermittently.Feeding given continuously or intermittently.
–Administration of nutritionally balanced liquefied Administration of nutritionally balanced liquefied
foods or formula though a tube inserted into the foods or formula though a tube inserted into the
stomach, duodenum, or jejunum by way of a stomach, duodenum, or jejunum by way of a
nasogastric tube or a feeding ostomy.nasogastric tube or a feeding ostomy.
–Indicated when a patient is unable to chew or Indicated when a patient is unable to chew or
swallow, has no appetite, or refuses to eat.swallow, has no appetite, or refuses to eat.
–Tube feeding used only when all or at least part Tube feeding used only when all or at least part
of the GI tract is functioning.of the GI tract is functioning.
–Feeding given continuously or intermittently.Feeding given continuously or intermittently.
Figure 21-7Figure 21-7
Tube feeding
sites.
(From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing. [6
th
ed.]. St. Louis: Mosby.)
Tube feeding
sites.
(From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing. [6
th
ed.]. St. Louis: Mosby.)
Nasogastric Tube FeedingsNasogastric Tube Feedings
Checking for placement of a feeding tube before Checking for placement of a feeding tube before
administering medication or tube feeding is critical administering medication or tube feeding is critical
to safe patient care.to safe patient care.
Tube may be accidentally placed in the lung, Tube may be accidentally placed in the lung,
esophagus, or even the stomach when it should esophagus, or even the stomach when it should
be in the small bowel.be in the small bowel.
To test, use chest x-ray, test pH of aspirated fluid, To test, use chest x-ray, test pH of aspirated fluid,
or use auscultatory method.or use auscultatory method.
Checking for placement of a feeding tube before Checking for placement of a feeding tube before
administering medication or tube feeding is critical administering medication or tube feeding is critical
to safe patient care.to safe patient care.
Tube may be accidentally placed in the lung, Tube may be accidentally placed in the lung,
esophagus, or even the stomach when it should esophagus, or even the stomach when it should
be in the small bowel.be in the small bowel.
To test, use chest x-ray, test pH of aspirated fluid, To test, use chest x-ray, test pH of aspirated fluid,
or use auscultatory method.or use auscultatory method.
Administering Administering
Nasogastric Tube Nasogastric Tube
FeedingsFeedings
Nasogastric Tube Nasogastric Tube
FeedingsFeedings
Skill 21-1: Step 10a(1)Skill 21-1: Step 10a(1)
Administering nasogastric tube feedings.
(From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3
rd
ed.]. St.
Louis: Mosby.)
Administering nasogastric tube feedings.
(From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3
rd
ed.]. St.
Louis: Mosby.)
Skill 21-1: Step 10a(2)Skill 21-1: Step 10a(2)
Administering nasogastric tube feedings.
(From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing. [6
th
ed.]. St. Louis: Mosby.)
Administering nasogastric tube feedings.
(From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing. [6
th
ed.]. St. Louis: Mosby.)
Skill 21-1: Step 10bSkill 21-1: Step 10b
Administering nasogastric tube feedings.
(From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing [6
th
ed.]. St. Louis: Mosby.)
Administering nasogastric tube feedings.
(From Potter, P.A., Perry, A.G. [2005]. Fundamentals of nursing [6
th
ed.]. St. Louis: Mosby.)
Administering nasogastric tube feedings.
(From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3
rd
ed.]. St.
Louis: Mosby.)
(From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3
rd
ed.]. St.
Louis: Mosby.)
Administering nasogastric tube feedings.
(From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3
rd
ed.]. St.
Louis: Mosby.)
(From Elkin, M.K., Perry, A.G., Potter, P.A. [2004]. Nursing interventions and clinical skills. [3
rd
ed.]. St.
Louis: Mosby.)
Parenteral Nutrition SupportParenteral Nutrition Support
–Parenteral nutrition (Parenteral nutrition (hyperalimentationhyperalimentation):):
Intravenous feedings.Intravenous feedings.
May be administered through peripheral veins.May be administered through peripheral veins.
–Total parenteral nutrition (TPN):Total parenteral nutrition (TPN):
Administration of hypertonic solution into a large Administration of hypertonic solution into a large
central vein.central vein.
Composed of glucose, amino acids, vitamins, minerals, Composed of glucose, amino acids, vitamins, minerals,
and electrolytes; fats also given as a supplement to the and electrolytes; fats also given as a supplement to the
main formula.main formula.
Indicated for the patient with a nonfunctioning or Indicated for the patient with a nonfunctioning or
dysfunctional GI tract.dysfunctional GI tract.
–Parenteral nutrition (Parenteral nutrition (hyperalimentationhyperalimentation):):
Intravenous feedings.Intravenous feedings.
May be administered through peripheral veins.May be administered through peripheral veins.
–Total parenteral nutrition (TPN):Total parenteral nutrition (TPN):
Administration of hypertonic solution into a large Administration of hypertonic solution into a large
central vein.central vein.
Composed of glucose, amino acids, vitamins, minerals, Composed of glucose, amino acids, vitamins, minerals,
and electrolytes; fats also given as a supplement to the and electrolytes; fats also given as a supplement to the
main formula.main formula.
Indicated for the patient with a nonfunctioning or Indicated for the patient with a nonfunctioning or
dysfunctional GI tract.dysfunctional GI tract.
Figure 21-8Figure 21-8
Central venous catheter placement during administration of
parenteral nutrition.
(Courtesy of Rolin Graphics.)
Central venous catheter placement during administration of
parenteral nutrition.
(Courtesy of Rolin Graphics.)
Nursing AssessmentNursing Assessment
Must be performed in a logical fashion Must be performed in a logical fashion
and should include a nutritional and should include a nutritional
history, physical examination, and the history, physical examination, and the
results of laboratory tests.results of laboratory tests.
Must be performed in a logical fashion Must be performed in a logical fashion
and should include a nutritional and should include a nutritional
history, physical examination, and the history, physical examination, and the
results of laboratory tests.results of laboratory tests.
Nursing DiagnosisNursing Diagnosis
Imbalanced nutrition: Imbalanced nutrition:
–Less than body requirementsLess than body requirements
–More than body requirementsMore than body requirements
Risk for imbalanced nutrition: more than Risk for imbalanced nutrition: more than
body requirementsbody requirements
Disturbed body imageDisturbed body image
Ineffective breastfeedingIneffective breastfeeding
Imbalanced nutrition: Imbalanced nutrition:
–Less than body requirementsLess than body requirements
–More than body requirementsMore than body requirements
Risk for imbalanced nutrition: more than Risk for imbalanced nutrition: more than
body requirementsbody requirements
Disturbed body imageDisturbed body image
Ineffective breastfeedingIneffective breastfeeding
Impaired dentitionImpaired dentition
Deficient knowledge (specify)Deficient knowledge (specify)
Impaired oral mucous membraneImpaired oral mucous membrane
PainPain
Feeding self-care deficitFeeding self-care deficit
Chronic low self-esteemChronic low self-esteem
Risk for impaired skin integrityRisk for impaired skin integrity
Deficient knowledge (specify)Deficient knowledge (specify)
Impaired oral mucous membraneImpaired oral mucous membrane
PainPain
Feeding self-care deficitFeeding self-care deficit
Chronic low self-esteemChronic low self-esteem
Risk for impaired skin integrityRisk for impaired skin integrity
Planning / OutcomePlanning / Outcome
A plan should be formulated by the A plan should be formulated by the
nurse and client to achieve mutually nurse and client to achieve mutually
agreed-upon goals.agreed-upon goals.
The plan is individualized to meet The plan is individualized to meet
the client’s specific needs.the client’s specific needs.
A plan should be formulated by the A plan should be formulated by the
nurse and client to achieve mutually nurse and client to achieve mutually
agreed-upon goals.agreed-upon goals.
The plan is individualized to meet The plan is individualized to meet
the client’s specific needs.the client’s specific needs.
ImplementationImplementation
Interventions to accomplish the goals Interventions to accomplish the goals
may include diet therapy, assistance may include diet therapy, assistance
with meals, weight and intake with meals, weight and intake
monitoring, and nutritional support.monitoring, and nutritional support.
Interventions to accomplish the goals Interventions to accomplish the goals
may include diet therapy, assistance may include diet therapy, assistance
with meals, weight and intake with meals, weight and intake
monitoring, and nutritional support.monitoring, and nutritional support.
Questions ?Questions ?
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