Nutrition and Diet Therapy
8th Edition
by
Ruth Roth and
Carolynn Townsend
Delmar Learning
Copyright © 2003 Delmar Learning, a Thomson Learning company
Nutrition and Diet Therapy
PowerPoint Presentation
Written by
Susan L. Robson, MSN,
RNP-c
Delmar Learning
Copyright © 2003 Delmar Learning, a Thomson Learning company
Section 1
Fundamentals of Nutrition
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Chapter 1
The Relationship of Food and Health
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Objectives
 Name the six classes of nutrients and
their primary functions
 Recognize common characteristics of
well-nourished people
 Recognize symptoms of malnutrition
Chapter 1
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5
Objectives
 Describe ways in which food and health
are related
 List the four basic steps in nutrition
assessment
Chapter 1
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6
Nutrients
Chemical substances necessary for life
Functions
• Provide energy
• Build and repair tissue
• Regulate body processes
Chapter 1
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Nutrients
Six classes
•
•
•
•
•
•
Chapter 1
Carbohydrates
Fats (lipids)
Proteins
Vitamins
Minerals
Water
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Nutrients
Organic
• Contains carbon,
hydrogen, oxygen
• Carbon is found
in all living things
• Example:
carbohydrates,
fats, proteins,
vitamins
Chapter 1
Inorganic
• In simplest form
when ingested
• Function:
regulate body
processes
• Example: water,
minerals
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Carbohydrates
Provides major source of energy
Examples: cereal grains, vegetables,
fruits, nuts, and sugars
Chapter 1
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Fats (lipids)
Provides energy
Highest kilocalorie value
Sources of fat: meats, milk, cream, butter,
cheese, egg yolks, oils, nuts
Chapter 1
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Protein
Builds and repairs body tissues
Provides energy
Only one of the six nutrients that contains
nitrogen
Sources of protein: meats, fish, poultry,
eggs, milk, cheese, corn, grains, nuts, and
seeds
Chapter 1
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Vitamins
Organic compounds
Regulate body processes
Examples: vitamins A, B, C, D, E and K
Chapter 1
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13
Minerals
Inorganic compounds
Regulate body processes
Examples: calcium, phosphorus,
potassium, sodium, chloride, iron,
magnesium, zinc
Chapter 1
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Water
Major constituent of all living cells
Composed of hydrogen and oxygen
Chapter 1
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The Six Essential Nutrients and
Their Functions
Chapter 1
Organic Nutrients
Function
Carbohydrates
Provide energy
Fats
Provide energy
Proteins
Build & repair tissues
Vitamins
Regulate body processes
Inorganic Nutrients
Function
Minerals
Regulate body processes
Water
Regulates body processes
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Stop and Share
A client is at home recovering from
surgery. You ask the client what they have
eaten over the past 24 hours. The client
states the following:
• Breakfast: 2 doughnuts, orange juice
• Lunch: lettuce salad with oil & vinegar,
soda
• Snack: pretzels, soda
• Dinner: spaghetti with tomato sauce, garlic
bread; wine
Chapter 1
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Stop and Share
Discuss the answers to the following
questions:
• What nutrients are missing in the client’s
diet?
• Why are these nutrients important for this
client?
Chapter 1
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Stop and Share
The client is missing protein and water in
the diet.
Protein is needed to build and repair body
tissues after surgery.
Water is needed to prevent dehydration.
Chapter 1
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Characteristics of Nutritional
Status
Good
Poor
Alert expression
Apathy
Shiny hair
Dull, lifeless hair
Clear complexion
Greasy, blemished
complexion
Poor color
Good color
Chapter 1
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Characteristics of Nutritional
Status
Chapter 1
Good
Poor
Bright, clear eyes
Dull, red-rimmed eyes
Pink, firm gums and
well-developed teeth
Firm abdomen
Red, puffy, receding
gums, and missing or
cavity-prone teeth
Swollen abdomen
Firm, well-developed
muscles
Underdeveloped, flabby
muscles
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Characteristics of Nutritional
Status
Chapter 1
Good
Poor
Well-developed bone
structure
Normal weight for
height
Erect posture
Bowed legs, “pigeon
breast”
Over- or underweight
Emotional stability
Easily irritated,
depressed, poor
attention span
Slumped posture
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Characteristics of Nutritional
Status
Good
Poor
Good stamina
Easily fatigued
Seldom ill
Frequently ill
Healthy appetite
Excessive or poor
appetite
Insomnia at night,
fatigued during the day
Constipation or
diarrhea
Healthy, normal sleep
habits
Normal elimination
Chapter 1
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Stop and Share
Divide into groups of 2.
Assess your partner for signs of good
nutrition.
Identify common characteristics associated
with good nutrition exhibited in your
partner.
Chapter 1
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Stop and Share





Shiny hair
Clear skin
Clear eyes
Erect posture
Alert expressions
Chapter 1
 Firm flesh on
well-developed
bone structures
 Pink gums and
well-developed
teeth
 Normal weight
for height
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Malnutrition
Overnutrition
• Excess energy or nutrient intake
Undernutrition
• Deficient energy or nutrient intake
Overnutrition is a larger problem in the
United States than undernutrition.
Chapter 1
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Stop and Share
Identify at least 5
signs of
malnutrition present
in this child.
Courtesy of the Centers for Disease Control and Prevention, Public
Health Image Library
Chapter 1
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Stop and Share
 Poor quality hair
 Mottled
complexion
 Dull expression
Chapter 1
 Spindly arms and
legs
 Bloated abdomen
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Relation of Food to Health
Cumulative
• Excess nutrients
over time
• Examples:
atherosclerosis,
obesity,
hypertension,
diabetes,
gallbladder
disease, some
cancers
Chapter 1
Deficiencies
• Nutrients lacking
for extended
period
• Examples: iron
deficiency,
beriberi, scurvy,
osteomalacia,
osteoporosis,
rickets, goiter
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Deficiency Diseases
Chapter 1
Deficiency Disease
Nutrients Lacking
Iron deficiency
Iron-deficiency anemia
Beriberi
Night blindness
Goiter
Kwashiorkor
Marasmus
Iron
Iron
Thiamin
Vitamin A
Iodine
Protein
All nutrients
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Deficiency Diseases
Chapter 1
Deficiency Disease
Nutrients Lacking
Osteomalacia
Calcium, vitamin D,
phosphorus,
magnesium, and
fluoride
Osteoporosis
Calcium and vitamin D
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Deficiency Diseases
Chapter 1
Deficiency Disease
Nutrients Lacking
Pellagra
Rickets
Scurvy
Xerophthalmia
(blindness)
Niacin
Calcium and vitamin D
Vitamin C
Vitamin A
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Nutritional Assessment
Anthropometric measurements
Clinical examination
Biochemical tests
Dietary/social history
Chapter 1
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Anthropometric Measurements
Height
Weight
Head circumference (children)
Upper arm measurement
Skinfold
Chapter 1
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Anthropometric Measurements
Height
Chapter 1
Weight
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Anthropometric Measurements
Head circumference
Chapter 1
Triceps skinfold
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Clinical Examination
Chapter 1
Clinical Signs
Possible Deficiencies
Pallor, blue half circles
beneath eyes
Edema
Iron, copper, zinc, B12,
B6, biotin
Protein
Bumpy “gooseflesh”
Vitamin A
Lesions at corner of
mouth
Glossitis
Riboflavin
Folic acid
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Clinical Examination
Clinical Signs
Possible Deficiencies
Numerous “black and
Vitamin C
blue” spots and tiny, red
“pin prick” hemorrhages
under the skin
Emaciation
Chapter 1
Carbohydrates, proteins;
kcal
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Clinical Examination
Chapter 1
Clinical Signs
Possible Deficiencies
Poorly shaped bones or
teeth or delayed
appearance of teeth in
children
Slow clotting time of
blood
Vitamin C
Vitamin K
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Clinical Examination
Chapter 1
Clinical Signs
Possible Deficiencies
Unusual nervousness,
dermatitis, diarrhea in
same patient
Tetany
Niacin
Goiter
Calcium, potassium,
sodium
Iodine
Eczema
Fat
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Biochemical Tests
Serum albumin level
• Measures main protein in blood
• Determines protein status
Serum transferrin level
• Indicates iron-carrying protein in blood
•  indicates iron stores low
•  indicates body lacks protein
Chapter 1
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Biochemical Tests
Blood urea nitrogen (BUN)
• may indicate renal failure, insufficient renal
blood supply, or blockage of the urinary
tract
Serum creatinine
• indicates amount of creatinine in blood
• used to evaluate renal function
Chapter 1
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Biochemical Tests
Creatinine excretion
• indicates amount of creatinine excreted in
urine over a 24-hour period
• used in estimating body muscle mass
• muscle mass depleted, as in malnutrition;
level will be low
Chapter 1
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Biochemical Tests
Other tests
•
•
•
•
•
Hemoglobin (Hgb)
Hematocrit (Hct)
Red blood cells (RBCs)
White blood cells (WBCs)
Lipid profile (high & low-density
lipoprotein, serum triglycerides)
• Urinalysis
Chapter 1
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Dietary/Social History
Evaluation of food habits.
• 24-hour recall: Client interviewed by the
dietitian and asked to give types, amounts,
and preparation of all foods eaten in past 24
hours
• Food diary: written record of all food and
drink ingested in a specified period
• Computer diet analysis to determine
nutrient deficiencies or toxicities
Chapter 1
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Dietary/Social History
Social history
• Consideration of financial resources to
obtain needed food, and properly store and
cook food
• Food-drug interactions that can lead to
malnutrition
Chapter 1
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Conclusion
Nutrition and health are directly related.
Effects of poor nutrition are cumulative.
There are six essential nutrients:
carbohydrates, fats, proteins, minerals,
vitamins, and water.
Nutritional assessment is the best way to
determine deficiencies that may result
from lack of nutrients.
Chapter 1
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