Transcript
Lesson 13: Nutrition
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Nutrition
Nutrition plays an important role in the human body. Nutrition
is how the body uses food to maintain health. Food provides
nutrients, which is something that is found in food that provides
energy, promotes growth, and health and helps regulate
metabolism. The Fiber plays a big role when it comes to
nutrition. Fiber is a part of certain foods such as fruits,
vegetables, grains, nuts, and legumes that the body cannot
digest. Fiber is necessary for bowel elimination.
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The Importance of Proper Nutrition
The complex carbohydrates are carbohydrates
that are broken down by the body into simple
sugars for energy. They are found in foods such
as bread, cereal, potatoes, rice, pasta,
vegetables, and fruits. Simple carbohydrates are
carbohydrates that are found in foods such as
sugars, sweets, syrups, and jellies and have little
nutritional value.
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The Six Basic Nutrients
are:
Water is known to be the most essential nutrient of life and helps with
digestion, absorption of food, elimination of wastes, and maintaining
normal body temperature.
Carbohydrates provide energy and extra protein and fiber. Simple
carbohydrates can be found in foods such as sugars, jellies and sweets.
Complex carbohydrates can be found in foods such as cereal, bread,
vegetables, rice, fruits and pasta.
Protein are part of every body cell and are important for tissue repair and
growth. Protein provides a supply of energy for the body as well. Protein is
found in foods such as seafood, poultry, meat, eggs, milk, cheese, nuts, nut
butters, peas, dried beans or legumes, and soy products.
Fats helps the body store energy. It has four categories which are
saturated, trans, monounsaturated, and polyunsaturated. Some fats are
butter, beef, pork, fowl, fish, and dairy products and plant sources include
olives, nuts, or seeds.
Vitamins are essential to body functions. It has Fat-soluble vitamins are A,
D, E, and K Water-soluble vitamins are B and C.
Minerals forms and maintain body functions. Which includes zinc, Iron,
sodium, calcium, magnesium and phosphorus
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(Table THAT SHOWS TYPES OF
VITAMINS, SOURCE OR WHAT FOODS
CONTAIN EACH VITAMIN AND THE
FUNCTION OF EACH VITAMIN)
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(TABLE THAT SHOWS TYPES OF
MINERALS, SOURCE OR WHAT FOODS
CONTAIN EACH MINERAL AND THE
FUNCTIONS OF EACH MINERALS)
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The Importance of Hydration
HHAs should always ensure that clients are drinking enough healthy fluids throughout the day to avoid
dehydration (a serious condition in which a person does not have enough fluid in the body).
Here are a few ways to prevent dehydration and encourage fluid intake
Report observations and warning signs to supervisor immediately
Encourage clients to drink every time you see them
Offer fresh water or other fluids often
Record fluid intake and output
Ice chips, frozen flavored ice sticks, and gelatin are also forms of liquids
If appropriate, offer sips of liquid between bites of food at meals and snacks
Make sure a pitcher and cup are near enough and light enough for a client to lift
Offer assistance with drinking
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Signs of Dehydration That HHAS Should Observe and Report
Client drinks less than six 8-ounce glasses of liquid per day
Client drinks little or no fluids at meals
Client needs help drinking from a cup
Client has trouble swallowing liquids
Client experiences frequent vomiting, diarrhea, or fever
Client is easily confused or tired
Dry mouth
Cracked lips
Sunken eyes
Dark urine
Strong-smelling urine
Weight loss
Complaints of abdominal pain
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HHAS Should Know These Points About Food Groups:
Vegetables and fruits
• Make half your plate fruits and vegetables
• Dark green, red, and orange vegetables
have the best nutritional content
• Vegetables are low in fat, calories, and
have no cholesterol.
• Vegetables provide fiber and vitamins
• Fruits are low in fat, sodium, calories, and
have no cholesterol
• Fruits provide vitamins and fiber
Dairy • Provides protein, vitamins,
and minerals • Includes all of the foods made
from milk that retain their calcium content, such as yogurt and cheese
• Most dairy group choices should be fat-free (0%) or low-fat (1%)
• Choose fat-free or low-fat milk or yogurt more often than cheese
• Soy products enriched with calcium are an alternative to dairy foods
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HHAS Should Know These Points About Food Groups
Proteins
• Meat, poultry, seafood, and eggs are animal
sources of proteins. Beans, peas, soy products,
vegetarian meat substitutes, nuts, and seeds
are plant sources of proteins
• Eat seafood twice a week in place of meat or
poultry
• Choose lean meat and poultry. Include eggs
and egg whites on a regular basis
• Eat plant-based protein foods more often
• Some nuts and seeds (flax, walnuts) are
excellent sources of essential fatty acids
Grains
• At least half of all grains consumed should
be whole grains
• Whole grains contain bran and germ, as
well as the endosperm. Refined grains
retain only the endosperm
• Grains are found in cereal, bread, rice, and
pasta
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Here Are Tips on Making
Healthy Food Choices:
Balance calories
Enjoy your food, but eat less
Avoid oversized portions
Foods to eat more often are vegetables, fruits, whole grains,
and fat-free or 1% milk and low-fat dairy products
Foods to eat less often are foods high in solid fats, added
sugars, and salt. These foods include fatty meats, like bacon
and hot dogs, cheese, fried foods, ice cream, and cookies
Compare sodium in foods. Select canned foods that are
labeled sodium free, very low sodium, low sodium, or reduced
sodium
Drink water instead of sugary drinks
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(INSERT A PHOTO OF USDA’S MYPLATE)
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FDA-Required Nutrition Facts Labels:
The Food and Drug Administration (FDA)
requires that all packaged foods contain
a standardized nutrition label, called
Nutrition Facts. This label contains
information about the nutritional content
of food. Because the label is in the same
format on all foods, it is easy to compare
different products.
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The Important Information that is listed on the FDA-
Required Nutrition Facts
Labels are:
Serving size and number of servings
per container
Calories per serving
Total fat, cholesterol, sodium, total
carbohydrate, and protein
Percentages for vitamin D, calcium,
iron, and potassium (may be others)
Percent daily value for items listed
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(PHOTO OF THE NURTRION FACTS
)
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Nutrition and Diabetes
Nutrition plays an important part of a healthy lifestyle when you have diabetes. Along with
other benefits, following a healthy meal plan and can help keep your blood glucose level
In order to manage blood glucose, you need to balance what you eat and drink with
physical activity and diabetes medicine, if you take any. What you choose to eat, how much
you eat, and when you eat are all important in keeping your blood glucose level in the
range that your health care team recommends.
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Meal Planning, Shopping, Preparation, and Storage ( P H O T O S T H A T C O M B I N E S A L L F O U R
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What is a Meal Plan?
A meal plan is known to be any strategy used to
map out what you're going to eat. This term may refer
to following a specific diet, or it may just indicate the
process of thinking through what you plan to eat
beforehand. Remember a meal plan should include
snacks not just meals
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An HHA should consider these factors when
planning a client’s weekly meal plan:
Dietary restrictions
Food preferences
Number of persons at meals
Client’s budget
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Examples of nutritious snacks
Low-salt pretzels and low-sodium tomato
juice
Celery with peanut butter and milk
Graham crackers and milk
Rice cakes with peanut butter and milk
Cereal and milk
Yogurt
Baked tortilla chips with salsa
Carrot or celery sticks with hummus
Crackers and cheese
Gelatin with fruit
Bran muffin and milk
Raisins, dates, figs, prunes, or dried
apricots
Trail mix
Smoothies made with yogurt, milk, and
fruit blended together
Fresh fruit
Apple with peanut butter
Apple with cheese
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(PHOTO OF A SAMPLE MEAL)
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It Is Important To Know
Food-borne illnesses affect up to 100 million
people each year. Elderly people are at
increased risk partly because they may not see,
smell, or taste that food is spoiled. They also
may not have the energy to prepare and store
food safely. For people who have weakened
immune systems because of AIDS or cancer, a
food-borne illness can be deadly
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Safe Food Preparation
• Wash hands frequently
• Keep hair tied back or covered
• Wear clean clothes or clean apron
• Wear gloves when you have a cut on your hands
• Avoid coughing or sneezing, and wash hands
immediately if you cough or sneeze
• Keep countertops and surfaces clean/disinfected
• Handle raw meat, poultry, and fish carefully
• Do not use cutting boards or knives used to cut meat
until they have been washed in hot, soapy water. Use
separate cutting boards for produce and bread and
raw meat, poultry, and seafood
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