LESSON PREVIEW

1.
 Assessment
 Nutrition diagnosis
 Nutrition intervention
 Nutrition monitoring & evaluation
2.
 Frequent cases of malnutrition in hospitalized patients
 Nutrition status affects treatment and recovery from illness/surgery
 Baseline health status allows us to determine changes while in care
3.
 Catabolism
 Medication effect
 Food intake
 Metabolic rate (increase or decrease)
 Losses - fluids, nutrients, electrolytes (input/output)
Calculating Diets and Meal Planning
To prepare for the computation of different therapeutic diets, nursing students like you should first acquire the knowledge in
calculating diets for normal individuals and planning regular menu using the Food Exchange List. The Food Exchange List is one of
the basic tools in nutrition and diet therapy. It is used in meal and estimating the energy and macronutrients of normal and therapeutic
diets.

What are exchange lists?

•Exchange lists provide a way of grouping foods together to help people on special diets stay on track.
•Each group lists foods in a certain serving size. A person can exchange, trade, or substitute a food serving in one group for another
food serving in the same group.
• These lists put foods into six groups:
 starch/bread
 meat
 vegetables
 fruit
 milk
 fats.
Carbohydrates are organic compounds of carbon, hydrogen and oxygen. These compounds are consist of simple carbohydrates, such
as glucose and sucrose, and complex carbohydrates
3 Sizes of Carbohydrates
o Monosaccharides
o Disaccharides
o Polysaccharides
My plate Carbohydrate Food Sources
• Grains: Cereals, breads, crackers, rice, or pasta
•Vegetables: Fiber-rich vegetables, starchy vegetables such as carrots, sweet potatoes, white potatoes, peas;
legumes or dry beans such as kidney beans, chickpeas and black-eyed peas.
•Fruits: Fiber-rich fruits, most fruits especially bananas, grapes, pears, apples
Protein - are organic compounds formed by the linking of many smaller molecules of amino acids
-Amino acids are organic compounds made of carbon, hydrogen oxygen and nitrogen.
-nitrogen distinguishes protein from other nutrients
9 Essential amino acids
1. Histidine
2. Isoleucine
3. Leucine
4. Lysine
5. Methionine
6. Phenylalanine
7. Threonine
8. Tryptophan
9. Valine
Nonessential Amino Acids
 Alanine
 Arginine
 Asparagine
 Aspartic acid
 Cysteine
 Glutamate
 Glutamic acid/glutamine
 Glycine
 Proline
 Serine
 Tyrosine
Fats, oils and hormones - Refers to the chemical group called lipids.

Classification of Lipids: TPS

1. Triacylglycerols (fats and oils)
2. Phospholipids(lecithins)
3. Sterols (cholesterol)
Calorie - is a unit of measurement — but it doesn't measure weight or length.
CHECKING FOR UNDERSTANDING
Multiple Choice

1. a. The study of the effect of food and how it is processed in the body
Rationale: Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease.

2. a. Substances that nourish the body and are used to obtain energy for the body
Rationale: The nutrients that provide energy are commonly referred to as macronutrients (carbohydrates, lipids, and proteins).

3. b. Dairy
Rationale: Intake of many key nutrients -- like protein, calcium, magnesium, folate, B1, B2, B6, B12, and vitamins A, D, and E -- also
increased along with the number of dairy servings.

4. b. Vegetables
Rationale: The vegetable food group has five subgroups: Dark green veggies like broccoli, spinach, kale, and other dark leafy greens.
Red and orange veggies winter squash, carrots, orange and red bell peppers, etc. Beans and peas such as black, garbanzo, kidney,
pinto, or soy beans, or black-eyed peas or split peas.

5. c. 55-65%
Rationale: According to the USDA Dietary Guidelines, the average person's diet should be comprised of 45 to 65 percent of daily
caloric intake from carbohydrates.

LESSON WRAP-UP
AL ACTIVITY
1. The bases for estimating the desirable intake of an individual is based on Dietary Reference Intakes (DRIs) that consist of four types
of reference intakes that are used to assess and plan diets of individuals and groups: the Estimated Average Requirement (EAR), the
Recommended Dietary Allowance (RDA), the Adequate Intake (AI), and the Tolerable Upper Intake Level (UL).