- Information
- AI Chat
NUR 102 - LEC SAS 1 - 2ND YEAR
bs nursing
Southwestern University PHINMA
Recommended for you
Preview text
CAGULADA, AILEEN S. BSN 2-A
MAIN LESSON
will study and read their book, if available, about this lesson.
Basic Concepts in Nutrition and Diet Therapy
Food is that which nourishes the body. Food may also be defined as anything eaten or drunk, which meets the needs for energy, building, regulation and protection of the body. In short, food is the raw material from which our bodies are made
Nutrition the science of foods and the nutrients and other substances they contain, and of their ingestion, digestion, absorption, transport, metabolism, interaction, storage, and excretion. A broader definition includes the study of the environment and of human behavior as it relates to these processes
Nutrients are components of food that are needed by the body in adequate amounts in order to grow, reproduce and lead a normal, healthy life. Nutrients include water, proteins, fats, carbohydrates, minerals and vitamins. Food Choices
Food choices become an integral part of people’s lifestyles; people sometimes find it difficult to change their eating habits. Health care professionals who help clients make diet changes must understand the dynamics of food choices, because people will alter their eating habits only if their preferences are honored. Developing cultural competence is an important aspect of honoring individual preferences, especially for health care professionals who help clients to achieve a nutritious diet.
Factors that influence personal food choices: ⎯ Preference ⎯ Habits ⎯ Associations ⎯ Ethnic Heritage and Regional Cuisines ⎯ Values ⎯ Social Interaction ⎯ Availability, Convenience, and Economy ⎯ Age, Body Weight and Image ⎯ Medical Conditions, Health and Nutrition
The Nutrients
Six Classes of Nutrients : Water, carbohydrates, fats, proteins, vitamins, and minerals are the six classes of nutrients commonly found in spinach and other foods. Some of the other materials in foods, such as the pigments and other phytochemicals, are not nutrients but may still be important to health.
The body can make some nutrients for itself, at least in limited quantities, but it cannot make them all, and it makes some in insufficient quantities to meet its needs. Therefore, the body must obtain many nutrients from foods. The nutrients that foods must supply are called essential nutrients.
Organic Nutrients (Carbohydrates, Fats, Proteins and Vitamins) ⎯ During metabolism provides energy the body can use [ except vitamins ]. These energy-yielding nutrients continually replenish the energy you spend daily.
STUDENT ACTIVITY SHEET
Nutrition and Diet Therapy - Lecture BS NURSING / SECOND YEAR Session # 1
⎯ Vitamins facilitate the release of energy from the three energy-yielding nutrients ⎯ The amount of energy that carbohydrates, fats, and proteins release can be measured in calories (kilocalories or kcalories = 1000 small calories) - tiny units of energy so small that a single apple provides tens of thousands of them.
Inorganic Nutrient (Minerals, and Water)
⎯ Minerals yield no energy in the human body, but, like vitamins, they help to regulate the release of energy, among their many other roles. As for water, it is the medium in which all of the body’s processes take place.
Nutrient Recommendations
Dietary Reference Intakes (DRI) - set of standards that define the amounts of energy, nutrients, other dietary components, and physical activity that best support health.
4 DRI Categories: 1. Recommended Dietary Allowances (RDA) - a set of values reflecting the average daily amounts of nutrients considered adequate to meet the known nutrient needs of practically all healthy people in a particular life stage and gender group; a goal for dietary intake by individuals. 2. Adequate Intakes (AI) - a set of values that are used as guides for nutrient intakes when scientific evidence is insufficient to determine an RDA 3. Estimated Average Requirements (EAR ) - the average daily nutrient intake levels estimated to meet the requirements of half of the healthy individuals in a given age and gender group; used in nutrition research and policymaking and as the basis on which RDA values are set. 4. Tolerable Upper Intake Levels (UL) - a set of values reflecting the highest average daily nutrient intake levels that are likely to pose no risk of toxicity to almost all healthy individuals in a particular life stage and gender group. As intake increases above the UL, the potential risk of adverse health effects increases.
Each of the four DRI categories serves a unique purpose. For example, the EAR is most appropriately used to develop and evaluate nutrition programs for groups such as schoolchildren or military personnel. The RDA (or AI, if an RDA is not available) can be used to set goals for individuals. The UL help to keep nutrient intakes below the amounts that increase the risk of toxicity.
Estimated Energy Requirement (EER) - Enough energy is needed to sustain a healthy, active life, but too much energy leads to obesity. The EER is therefore set at a level of energy intake predicted to maintain energy balance in a healthy adult of a defined age, gender, weight, height, and physical activity level. * Another the difference between the requirements for other nutrients and those for energy is that each person has an obvious indicator of whether energy intake is inadequate, adequate, or excessive: body weight. Because any amount of energy in excess of need leads to weight gain, the DRI committee did not set a Tolerable Upper Intake Level.
Acceptable Macronutrient Distribution Ranges (AMDR) - As noted earlier, the DRI committee considers prevention of chronic disease as well as nutrient adequacy when establishing recommendations. To that end, the committee established healthy ranges of intakes for the energy-yielding nutrients 4 carbohydrate, fat, and protein 4 known as Acceptable Macronutrient Distribution Ranges (AMDR). Each of these three energy-yielding nutrients contributes to a person’s total energy kcalorie) intake, and those contributions vary in relation to each other.
The DRI committee has determined that a diet that provides the energy yielding nutrients in the following proportions provides adequate energy and nutrients and reduces the risk of chronic disease:
❚ 45 to 65 percent of kcalories from carbohydrate ❚ 20 to 35 percent of kcalories from fat ❚ 10 to 35 percent of kcalories from protein
Dietary Guidelines and Food Guides
Overnutrition: overconsumption of food energy or nutrients sufficient to cause disease or increased susceptibility to disease; a form of malnutrition.
All food groups offer valuable nutrients, and people should make selections from each group daily. The table above specifies the amounts of food needed from each group daily to create a healthful diet for several energy (kcalorie) levels. A person needing 2000 kcalories a day, for example, would select 2 cups of fruit; 2½ cups of vegetables; 6 ounces of grain foods; 5½ ounces of protein foods; and 3 cups of milk or milk products. Additionally, a small amount of unsaturated oil, such as vegetable oil or the oils of nuts, olives, or fatty fish, is required to supply needed nutrients. Estimated Daily kCalorie Needs for Adults
Sedentary describes a lifestyle that includes only the activities typical of day-to-day life.
Active describes a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at a rate of 3 to 4 miles per hour, in addition to the activities typical of day-to-day life.
Food Labels
The Ingredient List
All packaged foods must list all ingredients on the label in descending order of predominance by weight. Knowing that the first ingredient predominates by weight, consumers can glean much information. Compare these products, for example: ❚ A beverage powder that contains <sugar, citric acid, natural flavors.. .= versus a juice that contains <water, tomato concentrate, concentrated juices of carrots, celery.. ..=
❚ A cereal that contains <puffed milled corn, sugar, corn syrup, molasses, salt.. .= versus one that contains <100 percent rolled oats.. ..=
In each comparison, consumers can tell that the second product is the more nutrient dense.
Nutrition Facts Panel
The Food and Drug Administration (FDA) requires food labels to include key nutrition facts. The <Nutrition Facts= panel provides such information as serving sizes, Daily Values, and nutrient quantities. Because knowledge about nutrition science has advanced greatly during the two decades or more since food labels were first introduced, the FDA has recently proposed updates to the Nutrition Facts panel to make it easier for consumers to make informed decisions about the foods they eat.
The Daily Values
The <% Daily Value= column on a label provides a ballpark estimate of how individual foods contribute to the total diet. It compares key nutrients in a serving of food with the daily goals of a person consuming 2000 kcalories. Although the Daily Values are based on a 2000-kcalorie diet, people’s actual energy intakes vary widely; some people need fewer kcalories, and some people need many more.
Claims on Labels
Nutrient claims: statements that characterize the quantity of a nutrient in a food. Health claims: statements that characterize the relationship between a nutrient or other substance in food and a disease or health-related condition. Structure-function claims: statements that describe how a product may affect a structure or function of the body; for example, <calcium builds strong bones.= Structure-function claims do not require FDA authorization.
Nutrient claims Health claims Structure-function claims
- This is a form of malnutrition in which there is overconsumption of food energy or nutrients sufficient to cause disease or increased susceptibility to disease like hypertension and coronary artery disease. a. Obesity b. Malnutrition c. Overnutrition d. Undernutrition
ANSWER: C.
RATIO: Overnutrition is a kind of malnutrition in which nutrients are consumed in excess, resulting in the buildup of
body fat, which affects health and causes certain illnesses.
- In a food group plan such as the USDA Food Patterns, foods within a given food group are similar in their contents of: a. energy. b. proteins and fibers. c. vitamins and minerals. d. carbohydrates and fats.
ANSWER: C.
RATIO: The USDA food group classifies items to five primary food groups in order to guarantee nutritional adequacy.
Foods within a given food group are similar in their contents of vitamins and minerals.
- A slice of apple pie supplies 350 kcalories with 3 grams of fiber; an apple provides 80 kcalories and the same 3 grams of fiber. This is an example of: a. kcalorie control. b. nutrient density. c. variety. d. essential nutrients.
ANSWER: B.
RATIO: This is an example of nutrient density since nutrients in the apple is being evaluated as well as the energy it
gives, thus the greater the nutrient density, the more nutrients and less kcalories it offers.
- According to the USDA Food Patterns, which of the following fruits/vegetables should be limited? a. Carrots b. Avocados c. Baked beans d. Potatoes
ANSWER: C.
RATIO: Baked beans should be consumed in moderation since they include fiber and other indigestible
carbohydrates, which are fermented by bacteria and cause our bodies to produce more gas.
- Food labels list ingredients in: a. alphabetical order. b. ascending order of predominance by weight. c. descending order of predominance by weight d. manufacturer’s order of preference.
ANSWER: C.
RATIO: In all packaged foods, all list of ingredients on the label should be in descending order of predominance by
weight. Knowing that the first ingredient predominates by weight, consumers can glean much information.
NUR 102 - LEC SAS 1 - 2ND YEAR
Course: bs nursing
University: Southwestern University PHINMA
This is a preview
Access to all documents
Get Unlimited Downloads
Improve your grades
