Nutrition and Diet Therapy

Dean Jennifer H. Arana, RN, MN

Suggested Reference/ Textbook

Basic Nutrition and Diet Therapy

Textbook for Nursing Students.

Caudal, Ma. Lourdes C. (2008).

Definition or Terms

. Malnutrition - a condition characterized by

a lack of necessary or proper food substances or improper absorption and distribution of food
substances in the

body.

- Marasmus - a state of extreme

malnutrition owing to severe protein and caloric insufficiency.

Kwashiorkor a state of extreme malnutrition owing to severe protein

insufficiency; calorie intake ordinarily falls within average normal changes.

-Nutrition is the total of all processes involved in the taking in and utilization of food substances for
proper growth, functioning, and maintenance of health.
NUTRITION

All of the processes involved in consuming and utilizing food for energy, maintenance, and growth.

ingestion, digestion, absorption, metabolism, and excretion.

The 1st stage of nutrition:

1. Ingestion

2. Digestion

4. Egestion

3. Absorption

The regulation or intake

Most common factors that help: regulate food intake:

Cs Hunger

cs Thirsty

cs Satiety

may be influenced by illness

Nutrition

-Nutrition is the total of processes involved in the taking in and utilization of food

substances.

-Comes from 2 Latin words nutrire (to nurture) and nutrix (to nourish).

Nutrition: Why is it important?

To promote optimum health of

clients:

• To promote optimum nutritional needs of the clients.

Role of the Nurse in Promoting Nutrition

Helping the patient understand the importance of the diet and

encouraging dietary compliance.

Serving meal trays to patients in a prompt and positive manner.

-Assisting some patients with the

eating process.

Taking and recording patien

Weight in Promoting Nutrition

-Recording patient intake.

.Observing clinical signs of poor nutrition and reporting them.

Serving as a communication link. -Nurse can apply nutrition to their

personal lives.
FACTORS THAT IMPAIR NUTRITION

1. Social factors
2. Cultural factors
3. Biological factors
4. Mental factors
5. Religious factors

General principles of nutrition:

1. All body cells require adequate nutrition.

2. The nutrients essential to health. are carbohydrates, proteins, fats, vitamins, minerals, and water.

3. Food requirements vary among individuals.

4. Psychosocial and cultural factors influence the selection of food and patterns of behavior associated
with eating.

5. Hunger, thirst, and satiety are nature's first defense against malnutrition.

Functions of Nutrition

1. To sustain life

2. To promote growth

3. To replace loss

4. To provide energy

nsider legal implications of prac each clinical area. The quality and right of clients can be met risk or
harm to life.

NUTRIENTS

 Proteins
 Vitamins
 Minerals
 Water
 Carbohydrate
Essential Nutrients

-Basic Functions:

 Essential nutrients are those that our bodies cannot make in amounts necessary for good health.
 -Provide energy
 -Build and repair tissue
 -Regulate body processes

DDI - Dietary Reference Intake

set of guidelines set up in 1997 to give more detailed guidance than the RDA system which preceded it.

 -Estimated Average Requirements (EAR)

 -Recommended Dietary Allowances (RDA)
 -Adequate Intakes (AI)
 -Tolerable Upper Intake Levels, (UL)

Food and Nutrition Research Institute (FNRI)

 the principal research arm of the government in food and nutrition.

 one of the research and development institute of the Department of Science and Technology
(DOST)

Recommended Energy and Nutrient Intakes, RENI for Filipinos

levels of intakes of energy and nutrients which, on the basis of current scientific knowledge, are
considered adequate for the maintenance of good health well-being of nearly all healthy Filipinos.

Philippine Dietary Reference Intake

- collective term comprising reference value for energy and nutrient levels of intakes.

Components of PDRI
Estimated Average Requirement (EAR)

 daily nutrient intake level that meets the median or average requirement of healthy individuals
in particular life stage and sex group, corrected for incomplete utilization or dietary nutrient
bioavailability.

 Components of PDRI

-Adequate Intake (AI)

 -daily nutrient intake level that is based on observed or apparently healthy people that
experimentally-determined approximation of the average nutrient intake by a group of are
assumed to sustain a defined nutritional state.

Components of PDRI

Tolerable Upper Intake Level or Upper Limit (UL)

 highest average daily nutrient intake level likely to pose no adverse health effects to almost all
individuals in the general population.

1992: USDA Food Guide Pyramid

 Developed using consumer research, to bring awareness to the new food patterns .
 Illustration focused on concepts of variety, moderation, and proportion
1992: USDA Food Guide Pyramid

What Counts a Serving Size?

-Milk, Yogurt, and Cheese

-1 cup of milk or yogurt

-1 1/2 ounces of natural cheese

-2 ounces of processed cheese

- Vegetables

-1 cup of raw leafy vegetables

-1/2 cup of other vegetables cooked or chopped raw

-3/4 cup of vegetable juice

- Fruits

-I medium apple, banana, orange

-1/2 cup of chopped, cooked, or canned fruit

-3/4 cup of fruit juice

What Counts a Serving Size?

. Bread, Cereal, Rice, and Pasta

-1 slice of bread

-1 ounce of ready-to-eat cereal

-1/2 cup of cooked cereal, rice, or pasta

-No specific serving size is given for the use of fats, oils, and sweets group because they should be

USED SPARINGLY and intake should be limited.

What Counts a Serving Size?

-1 1/2 ounces of natural cheese

-Milk, Yogurt, and Cheese

-1 cup of milk or yogurt

-2 ounces of processed cheese

2005: MyPyramid

Food Guidance System

 Introduced along with updating of Food Guide Pyramid food patterns

 Added a band for oils and the concept of physical activity .
 Illustration could be used to describe concepts of variety, moderation, and proportion
2011: MyPlate

Icon that serves as a reminder for healthy eating

Continues the personalization approach from MyPyramid

- Illustrates the five food groups that are the building blocks for a healthy diet using a familiar image-a
place setting for a meal.

2011: MyPlate

 Fruits

-Focus on fruits.

 Vegetables

-Vary your veggies.

 Grains

-Make at least half your grains whole.

 Protein Foods

-Go lean with protein.

 Dairy

Get your calcium-rich foods.

2015-2020 Dietary Guidelines MyPlate Messages

 Make half your plate fruits and vegetables.

=Focus on whole fruits.
=Vary your veggies.

- Make half your grains whole grains.

- Move to low-fat & fat-free milk or yogurt.

- Vary your protein routine.

2015-2020 Dietary Guidelines

MyPlate Messages

 Make half your plate fruits and vegetables.

-Focus on whole fruits.

- Vary your veggies.

-Make half your grains whole grains.

- Move to low-fat & fat-free milk or yogurt.

- Vary your protein routine.

FOOD EXCHANGE LST

 A system of determining a daily food plan based on units, or exchanges, of various food types.
 The nutrient content of each item on the list is calculated according to its serving size, so that items
in the same category have approximately the same nutritional value.
 One serving size of a food in a category can be exchanged for one serving size of any other food in
the same category, which is why a serving is called an exchange

Food Exchange List

 A system of determining a daily food plan based on units, or exchanges, of various food types.
 The nutrient content of each item on the list is calculated according to its serving size, so that items
in the same category have approximately the same nutritional value.
 One serving size of a food in a category can be exchanged for one serving size of any other food in
the same category, which is why a serving is calle

Food Labels

-Food labels

-can help people make their "personal best" food choices

-choices that benefit people now and in the future

- Compare one food with another.

-Choose foods that help provide the balance of nutrients the body needs.

-Plan meals and the whole diet so they are moderate, varied and balanced.

-Identifying statement or name

- Net weight or net contents

-Artificial coloring, flavoring and preservations

-Name and address of manufacturer, packer, or distributor

-The style, type description of the product

-Special information that affects people with health problems.

-A list of ingredients in order of weigh in the package.

- Nutritional labeling must be done if the food has nutrients added or if it claims to be highly nutritious.

The largest amount of ingredient must be listed first on down to the smallest

amount

 Percent of daily value:

-label based on 2000 calories a day

-indicates the percent of nutrients the product contains in one serving

 Total sodium intake per day:

 not more than 2,400 milligrams per day

 Nutritional facts required

must include facts if any nutritional information or claims are made