NHA CCMA Module 23 - Nutrition

nutrition

focused on food and the substances in food that help people grow, recover from illnesses, and stay healthy.

proteins

Macronutrients made up of amino acids that function as hormones, enzymes, and antibodies in the immune system.

carbohydrates

Macronutrients that are the main and preferred source of energy for the body, found in fruits, vegetables, some dairy, and grains.

fats

Macronutrients that are long-term sources of energy and play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, regulating hormones, and promoting healthy cell function.

vitamins

Organic (carbon-containing) compounds of essential nutrients that are vital to prevent deficiencies that can contribute to chronic diseases.

minerals

Inorganic compounds that are essential to health and life and must be obtained through the diet.

MyPlate

Current nutrition guide by the USDA’s Center for Nutrition Policy and Promotion.

The six organs of the GI system

• Mouth

• Esophagus

• Stomch

• Small intestine

• Large intestine

• Rectum and anus

three accessory organs of the GI system

• Pancreas

• Gallbladder

• Liver

function of Mouth

Chewing and mixing food with saliva; begins digestion of starches

function of Esophagus

Swallowing

function of Stomach

Relaxes upper muscle to let food enter and uses lower muscle to mix food with digestive juices; begins digestion of protein

function of small intestine

Peristalsis (wave-like contractions that push food through the GI tract); addition of digestive juices; starches, proteins, and carbohydrates broken down

function of Pancreas

Secretes pancreatic juice to break down starches, fats, and proteins

function of Liver

Produces bile, which is stored in the gallbladder, to break down fat

function of Large intestine (colon)

Removes water from waste left over from the digestive process to form stool, which is emptied from the rectum

macronutrients

Proteins, carbohydrates, and fats, needed in large amounts by the body.

micronutrients

Vitamins and minerals, needed in small amounts by the body.

dietary supplement

• Is intended to supplement the diet.

• Contains one or more dietary ingredients (such as vitamins, minerals, herbs, other botanicals, or amino acids) or their constituents. 

• Is intended to be taken by mouth as a pill, capsule, tablet, or liquid. 

• Is labeled on the front panel as a dietary supplement.

primum non nocere

First, do no harm.

Five Food Groups

• Fruits

• Vegetables

• Grains

• Protein foods

• Dairy

nutrition facts label

Label that identifies the nutritional content, recommended serving size, and calories for a serving of a food product.

quick-start guide to reading the nutrition facts label

• start with serving size

• compare the total calories to individual needs

• look at nutrient

• look at % daily value

  • read the ingredients list

Which of the following is the proportion of vegetables/fruits on a healthy, balanced plate according to MyPlate?

Clear Liquid Diet

A short-term diet that consists of clear liquids that supply fluids and calories without leaving much residue in the GI tract.

Plain water Fruit juices without pulp Soup broth Clear sodas (ginger ale) Gelatin Tea or coffee without added milk, cream, or sugar

Acute illness Before and after surgery and other procedures such as x-ray, CT scan, colonoscopy Diarrhea Vomiting

Full Liquid Diet

A transition between a clear liquid diet and a soft or regular diet that includes easily tolerated foods.

Milk/non-dairy milk Strained and creamed soups Grits Creamed cereal Fruit and vegetable juices Custard-style yogurts Creamy peanut butter Strained and pureed vegetable soups

Recovery from acute pancreatitis Following weight-loss surgery Following GI surgery Following dental surgery

Mechanical Soft Diet

Consists of foods that are soft in texture, moderately low in fiber, and processed by chopping, grinding, or pureeing to be easier to chew.

Excludes difficult-to-chew or -digest foods such as nuts, raw fruits and vegetables, dried fruits, shellfish, spicy foods Includes milk products, tender meats, mashed potatoes, tender vegetables and fruits, fruit juices

After some types of surgery Infections Difficulty chewing Digestive problems

Bland Diet

Consists of foods that are not spicy or raw and are low in fiber.

Fat-free milk and dairy products Cooked, canned or frozen vegetables Potatoes Canned fruits, applesauce Breads, crackers, pasta made with white flour Lean meats Creamy peanut butter Eggs Tofu Soup

After stomach or intestinal surgery Ulcers Heartburn Gastroesophageal reflux disease Nausea Vomiting

Regular Diet

Also referred to as a general or normal diet; intended to provide a well-balanced diet to ensure that patients who do not require modifications receive adequate nutrition.

Based on MyPlate and the Dietary Guidelines for Americans specific to the patient’s calorie needs

Patients not in need of dietary modifications

Renal Diet

Carefully planned with the purpose of attempting to slow down the process of renal dysfunction.

If dialysis treatments are not being taken, may restrict intake of protein-rich foods  May also restrict potassium, phosphorus, fluid Increased calcium

Chronic kidney disease

Allergies Diet

An elimination diet that removes or avoids certain foods or ingredients.

Foods eliminated and allowed vary depending on the patient and type of allergy.

Food allergies and intolerances Celiac disease

Weight Loss Diet

Low-calorie diets that limit total calories as well as high-calorie foods.

Calorie level and foods restricted vary depending on the patient.

Obesity Diabetes Heart disease Congestive heart failure

Low Sodium Diet

Limits or avoids intake of commercially prepared food items such as cured or smoked meats, canned vegetables, and salty foods.

Fresh and frozen unsalted fruits and vegetables Fresh meats and fish Unsalted and low-sodium foods

Cardiovascular disease Hypertension Congestive heart failure

Diabetic Diet

Controls intake of carbohydrates and calories. May use carbohydrate counting, the Plate Method, or the Exchange List for Meal Planning.

Varies depending on the patient, the type and severity of diabetes, the patient’s personal history, and individual nutrient needs

Insulin-dependent diabetes Type 1 diabetes Type 2 diabetes

Binge eating disorder (BED)

Characterized by episodes of binge eating, defined as the consumption of a large amount of food accompanied by a feeling of loss of control. It is more commonly diagnosed among people of larger body sizes. This is the most common ED.

Bulimia nervosa (BN)

Involves recurrent episodes of binge eating followed by compensatory behaviors to make up for the calories consumed. These may include vomiting, fasting, excessive exercise, or laxative use.

Anorexia nervosa (AN)

Characterized by restrictive food intake leading to a lower-than-expected body weight, fear of weight gain, and disturbance in body image. This is the least common ED.

Other specified feeding and eating disorder (OSFED)

A catchall category that includes a range of eating problems that cause significant distress and impairment but do not meet the criteria for BED, BN, or AN.

Avoidant/restrictive food intake disorder (ARFID)

Involves restricted food intake in the absence of the body image disturbance seen in AN. It is characterized by persistently not meeting appropriate nutritional and/or energy needs.