Unit I: Nutrition
and Diet Therapy
Allied Health II
Fundamentals of Nutrition
Nutrition: Digestion, metabolism,
circulation, and elimination
Nutritional status: refers to the state of
ones nutrition
Wellness: state of good health with
optimal body function (requires good
nutrition)
Fundamentals Of Nutrition
Cont.
Nutrition plays a large role in determining:
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Height
Weight
Strength
Skeletal and muscle development
Physical ability
Resistance to disease
Appetite
Posture
Complexion
Mental ability
Emotional and psychological health
Fundamental of Nutrition
Cont.
Immediate effects of good nutrition
include:
* Healthy appearance
* Good attitude
* Proper sleep and bowel
habits
* Enthusiasm
* Freedom from anxiety
Fundamentals of Nutrition
Cont.
Good nutrition may delay or prevent the
following:
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Hypertension
Arteriosclerosis
Osteoporosis
Malnutrition
Obesity
Essential Nutrients
Composed of chemical elements found
in food
 Used by the body to perform body
functions
 Nutrients in food replace those used by
the body
 Essential nutrients divided into six
groups
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Carbohydrates
Major source of human energy
 Starches or sugars
 Easily digested, grow well in most
climates, keep well without refrigeration
 Main sources: bread, cereals, pasta,
crackers, potatoes, corn, peas, fruits,
sugars and syrups
 Cellulose: indigestible carbohydrates,
provides bulk (bran, whole-grain cereal,
fibrous fruits and veggies)
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Fats
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Lipids
Concentrated form of energy
Help maintain body temperature by providing
insulation
Help cushion organs and bones
Aid in the absorption of fat-soluble vitamins
Provide flavor to meals
Main sources: butter, margarine, oils, creams, fatty
meats, cheeses, and egg yolk
Classified as saturated or polyunsaturated
Cholesterol- fatty substance found in body cells and
animal fats-found in egg yolk, fatty meats, shellfish,
butter, cream. Cheese, whole milk, and organ meats
Excess cholesterol is believed to contribute to
Proteins
Build and repair body
tissue
 Provide heat and
energy
 Help produce antibodies
 Made up of 22 amino
acids (9 are essential)
 Main sources/complete
proteins: meat, fish,
milk, cheese, eggs
 Incomplete proteins:
cereal, soybeans, dry
beans, peas and
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Vitamins
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Organic compounds that are essential to life
Regulate body functions
Repair body tissue
Only a small amount required-well balanced
diet provides required vitamins
Excess or deficiency can cause poor health
Water soluble or fat soluble
Minerals
Inorganic (nonliving)
elements found in all
body tissue
 Regulate body
functions
 Build and repair
body tissue
 They include:
calcium,
phosphorus, sodium,
potassium, iron,
iodine, fluorine and
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Water
Found in all body tissues
 Essential for digestion
 Makes up most of blood plasma
 Helps body tissue absorb nutrients
 Helps move waste material through
body
 Average person should drink 6-8
glasses of water a day
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Utilization of Nutrients
Digestion-breaks down the foods we eat
1. Mechanical or chemical
2. Peristalsis
 Absorption-process of taking in nutrients by
the body
1. Most absorption occurs in the small
intestine
2. Water, salts, and some vitamins in
large intestine
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Utilization of Nutrients Cont.
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Metabolism-use of nutrients by the body
1. Basal metabolic rate (BMR)
Measuring Food Energy
1. Calorie-the amount of heat produced
during metabolism
2. Most people use an average of 3,500
calories per day
3. To lose weight, a person must take in
fewer calories then are burned
4. To gain weight, a person must take in
more calories then the person uses
Therapeutic Diets
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Regular Diet
A balanced diet usually used for the
ambulatory patient.
 Foods such as rich desserts, cream sauces,
salad dressings, and fried foods may be
decreased or omitted.
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Therapeutic Diets Cont.
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Liquid diets
Include both clear and full liquids.
 Foods included on the clear diet are mainly
carbohydrates and water, including apple
or grape juice, plain gelatin, ginger ale,
and tea or coffee with sugar.
 Foods included in the full liquid diet are
strained soups, fruits and vegetable juices,
ice cream, custard, pudding, and eggnog.
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Therapeutic Diets Cont.
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Soft diet
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Foods must require
little chewing and be
easy to digest.
Foods to avoid are
meat, shellfish, spicy
foods, rich desserts,
fried foods, nuts, and
coconut.
Therapeutic Diets Cont.
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Diabetic diet
 Used for patients with
diabetes mellitus.
 The diet contains
exchange list that
group foods according
to type, nutrients, and
caloric contents.
 Patients are allowed a
certain number of
items from each
exchange list according
to there individual
needs.
Therapeutic Diets Cont.
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Low-cholesterol
diet
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Foods high in
saturated fat, such
as beef, liver, pork,
lamb, egg, yolk,
cream cheese,
natural cheeses, and
whole milk are
limited.
Therapeutic Diets Cont.
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Fat-restricted diets
Also called lo-fat diets.
 Examples to avoid include cream, whole
milk, cheeses, fats, fatty meats, rich
desserts, chocolate, nuts, coconuts, nuts,
fried foods, and salad dressings.
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Therapeutic Diets Cont.
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Sodium-restricted
diet
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Patients should avoid
or limit adding salt to
food, smoked meats
or fish, processed
foods, pickles, olives,
sauerkraut, and
some processed
cheeses.
Therapeutic Diets Cont.
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Protein diet
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Protein rich foods
include meats, fish,
milks, cheeses, and
eggs.
Therapeutic Diets Cont.
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Bland diet
Consist of easily digested foods that do not
irritate the digestive tract.
 Foods to be avoided include coarse foods,
fried foods, highly seasoned foods,
pastries, candies, raw fruits and
vegetables, smoked and salted meats,
whole grain breads, etc.
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Therapeutic Diets Cont.
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Low-residue diet
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Eliminates or limits foods
that are high in bulk and
fiber.
Examples of such food
include raw fruits and
vegetables, whole-grain
breads and cereals, nuts,
seeds, beans, peas,
coconut, and fried food.