Nutrition

• 1. Foods & fluids are needed for life. How do a poor diet & eating habits affect a person?

2. A new male pt. is admitted to the medical wing of thehospital. What factors does the health care team needto consider when planning for his nutritional needs? 3. Poor Nutrition = Increase infection Increase acute and chronic diseases Chronic disease progression Decrease healing 4. Factors affecting Nutrition Social Culture Money Choice Aging Religion Appetite Illness /pain Medication 5. Factors That Affect ElderlyNutrition Poor fitting dentures Financial -no $ for nutritious foods Religious and cultural beliefs energy levels- wears them out to cook, live alone so dontcook for themselves Lonely Loss of muscle control -difficulty chewing/swallowing Loss of muscle coordination in hand/arm cant- feed self senses-loss of smell, taste, vision decreasing- appetite activity -decrease calorie needs Dont like food anymore peristalsis 6. Religious PracticesRead pg. 409 Box 23-41. What is something you didnt know?2. How might these beliefs affect a pt. ?3. How could you help promote the pt. beliefs? 7. Basic Nutrition Process of ingestion, digestion and absorption offood and fluid by the body 8. Nutrients Substances ingested, Nutrient Groups:digested, absorbed & Fatsused by the body Proteins Grow, maintain & Carbohydratesrepair body Vitamins Provide energy Minerals Systems functionproperly 9. Calories: amount of energy a nutrient provides 10. Nutrients continuedProteinCarbohydrates Growth & tissue Energy/fiber repair Sources: Sources: fruit meat vegetables milk bread cereal cereal nuts 11. What kinds of carbohydrates are found in whole grainbread, cereal, pasta, vegetables, dry beans and nuts? Simple or complex 12. Complete proteinsIncomplete Proteins contain all of the building lack one or more of theblocks the body needs to use building blocks the bodythem.needs to use them 13. Complete protein Incomplete protein found in: animal sources, found in: plant sources, suchsuch as meat, poultry, fish, as bread, cereal, rice, pasta,eggs, milk, and cheese.vegetables, dry beans, and nuts. 14. Nutrients continuedFats Energy, flavor, Vitamins vitamins Needed for bodySources function, no meat calories lard Some stored in butter body milk cheese Nuts Oils- canola-from plants & fish 15. Vitamins- build, maintain &repair cellsVitamin C:Vitamin K: fights off disease, clottinghealing broccoli, cabbage, fruits/orangescerealVitamin D : Iron: bones & teeth Oxygen milk, sunlight RBC red meat 16. What is the best source of vitamin 17. Calcium Bones, teeth and clotting Sources: dairy, green leafy vegetables 18. Fiber Aids in digestion process 19. Food PyramidFood groups: Grains-Bread, cereal, rice, and pasta Vegetables Fruits Milk, yogurt, cheese Meat, poultry, dry beans, eggs & nuts Fats, oils & sweets 20. Chose my plate 21. OBRA Requirements Meet dietary needs of all Well balanced diet Nourishing & tastes good Appetizing & attractive Hot food hot, cold food cold Serve 3 meals/day & bedtime snack Offer adaptive equipment 22. Responsibilities of DietaryDepartment Plan meals for all residents Requirements: balanced have all nutrients meet everyones needs prepped/prepared for easy management visually appealing follows infection control have tray cards 23. Nutrition Label 24. Nutrition labels 25. Dietary guidelines 2005 Review pg. 399-4011.Think about yourself- do you follow theseguidelines?2. Are you close to following?3. What is your biggest challenge?4. What do you feel you are good at following?5. What about your parents? Grandparents? Youngersiblings? Nieces/nephews? 26. Physical activity Review box 23-3 pg. 403Where do you fit in?What could you do to improve this?How? 27. Choose my plate 28. Use pg. 405-406 as resource