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Chapter 19 Basic Nutrition

Chapter 19 Basic Nutrition. How Our Bodies Use Food. All living things eat Nutrients. Nutrition. Nutrition is the process of taking in food and using it The process of nutrition involves Ingestion Digestion Absorption Metabolism

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Chapter 19 Basic Nutrition

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  1. Chapter 19Basic Nutrition

  2. How Our Bodies Use Food • All living things eat • Nutrients

  3. Nutrition • Nutritionis the process of taking in food and using it • The process of nutrition involves • Ingestion • Digestion • Absorption • Metabolism • Metabolism provides energy measured in units called kilocalories, more commonly known as calories

  4. Nutrients • Food taken into our bodies is broken down into essential elements called nutrients • Nutrients provide us with energy • Nutrients help our bodies function properly

  5. Types of Nutrients • Nutrients that supply energy: • Carbohydrates • Proteins • Fat • Nutrients that regulate body processes: • Vitamins • Minerals • Water

  6. Balanced Diet • A diet that provides the body with a balanced amount of the essential nutrients • Tools to help in achieving a balanced diet: • Canada’s Food Guide • Food labels

  7. Canada’s Food Guide • Obesity (extreme overweight) is increasing every year • Significant increase in health problems • Canada’s Food Guide • Emphasizes the importance of getting enough physical activity and eating a healthy, balanced diet

  8. Canada’s Food Guide (cont.) • A healthy diet as one that • Emphasizes fruits, vegetables, whole grains, and fatfree or low-fat milk products • Includes lean meats, poultry, fish, beans, eggs, and nuts • Is low in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars

  9. Food Labels • Second tool available to help you plan a balanced diet • Education • Include information about the food’s nutritional value, approximate serving size, and any related health claims

  10. Factors That Affect Food Choices and Eating Habits • Some want a hot, hearty breakfast to start the day • Some people like a light meal at lunchtime while others eat their main meal at mid-day • Individual choices

  11. Factors Affecting Food Choices • Factors that affect food choices: • Religion • Culture and geography • Finances • Kitchen skills • Individual taste • Appetite

  12. Respecting the Individual • The nurse should complete a dietary assessment to find out as much as possible about the patient or resident’s eating habits and likes and dislikes • Respecting the individual’s preferences is important when it comes to food

  13. Types of Special Diets • Types of diets: • Regular “house” diet • Clear liquid diet • Full liquid diet • Soft diet • Diabetic diet (consistent-carbohydrate diabetes meal plan) • Sodium-restricted diet • Low-cholesterol diet • Nutritional supplements are used to supply extra calories or protein in addition to a special diet

  14. i-Clicker Question Tell whether the following statement is true or false. One tool for eating a healthy balanced diet is Canada’s Pyramid Guide. • True • False

  15. Answer b. False Rationale: Canada’s Food Guide emphasizes the importance of getting enough physical activity and eating a healthy, balanced diet and is a tool for eating a healthy, balanced diet

  16. Mealtime • Mealtime for people in a health care setting can be difficult for many reasons: • The person may miss family members or familiar foods • Food choices may be limited or the food may not be prepared the way the person likes it • Meals are usually served at specific times, not just when the person feels like eating • Mealtime can be lonely, especially if the person must stay in his or her room to eat

  17. Mealtime (cont.) • Mealtime for people in a health care setting can be difficult for many reasons: (cont.) • Physical problems (such as pain or nausea) and emotional problems (such as anxiety) can affect a person’s appetite • The person may be embarrassed if he or she needs help to eat • Long-term care facilities have policies that relate to the resident’s dining experience

  18. Importance of Mealtime • Measures for setting a relaxed overall atmosphere and stimulating the appetite: • Provide companionship • Provide assistance as needed • Present food to stimulate the appetite • Offer small portions of favourite foods • Ensure that the patient or resident has a clean, fresh mouth

  19. Importance of Mealtime (cont.) • Measures for setting a relaxed overall atmosphere and stimulating the appetite: (cont.) • Ensure that the patient or resident is in a comfortable position • Provide aids if used by the person • Provide pleasant conversation

  20. Preparing for Mealtime • Personal support workers must • Allow time to prepare and complete early-morning or afternoon care • Assist with toileting • Assist with basic hygiene • Assist the person to the dining room • Position the person for eating • Provide a pleasant environment

  21. Assisting With Meals A clock face is used to reference the location of food on the tray for people with poor eyesight

  22. Feeding Dependent Patients and Residents • Involve the person in the process as much as possible • Sit down and talk to the person • Use a spoon, not a fork, and fill it only about one third full • Give the person time to chew and swallow each bite; never rush the person • Offer liquids frequently between bites

  23. Measuring and Recording Food Intake • Methods • Record the portion of the total meal that was consumed • Inform the nurse if a patient or a resident eats less than 70% of his or her meal • Record the percentage of each food eaten

  24. Alternate Methods • Intravenous (IV) therapy

  25. Alternate Methods • Enteral nutrition: • A nasogastric tube • A nasointestinal tube • A gastrostomy tube • A jejunostomy tube • A percutaneous endoscopic gastrostomy (PEG) tube

  26. Alternate Methods • Total parenteral nutrition (TPN, hyperalimentation)

  27. Fluid Balance • When the amount of fluid taken into the body equals the amount of fluid that leaves the body, a state of fluid balance exists • Fluid balance is important for health

  28. Dehydration • Dehydration occurs when there is too little fluid in the body • Causes include • Diarrhea • Vomiting • Hemorrhage • Severe burns • Excessive sweating • Not drinking enough fluids

  29. Edema • Edema occurs when there is too much fluid in the body • Causes include • Kidney disease • Heart disease

  30. Offering Fluids • Encourage fluid intake unless otherwise ordered • People are more likely to drink fluids that taste good and are served at the proper temperature • Keep a water pitcher filled with ice water • Offer fluids frequently to people who are bed bound, confused, or taking pain medications • A person who is not allowed to have any fluids at all is said to be on NPO status • No water, no ice, no food, no candy, no gum

  31. Measuring and Recording Intake and Output • Use an intake and output (I&O) flow sheet to record the respective amounts of fluid • 30 mL (30 cc) = 1 ounce • Calculate intake by estimating or measuring leftover fluids with a graduate and subtracting that number from the amounts of fluids that were on the tray to begin with

  32. i-Clicker Question You are caring for a resident who is considered legally blind. How would you reference the position of food on the resident’s plate? • Use the reference of right/left and up/down • Use the reference of a circle • Use the reference of a triangle • Use the reference of a clock face

  33. Answer d. Use the reference of a clock face Rationale: A clock face is used to reference the location of food on the tray for people with poor eyesight

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