BASIC NUTRITION

Proteins

Fibrous Proteins

• Long coiled and folded chains of amino acids.

• Examples:

  • Collagen: Found in tendons and bones.

Globular Proteins

• Soluble and tightly wound structures.

• Examples:

  • Casein: Found in milk and cheese.

Diet Therapy

• Focuses on dietary regimes for individuals based on health conditions and recovery needs.

Clear Liquid Diet

• A temporary diet prescribed usually for no more than 5 days.

• Purposes:

  • Hydration of the body.

  • Post-operative recovery.

  • Preparation for medical tests.

• Common components include:

  • Chicken bone broth

  • Peach

  • Hazelnut Torani

Low Fat/Cholesterol Diet

• Purpose: Reduce fat and cholesterol in the diet.

• Fat is a major energy source, but excessive amounts can be harmful.

• Recommendations:

  • Decrease total dietary fat and cholesterol.

  • Increase fiber and complex carbohydrates intake.

Foods to Include:

• Fruits

• Vegetables

• Grains

• Lean proteins

Foods to Avoid:

• Fatty meats

• Whole milk dairy products

• Fried foods

High Fiber Diet

• Aims to increase soluble and insoluble fiber in the diet.

• Helps in preventing conditions like:

  • Chronic constipation

  • Irritable bowel syndrome

Bland Diet

• Eliminates irritating foods:

  • Caffeine, Alcohol, and Pepper.

• Food must be soft, lightly spiced, and low in fiber.

• Recommended for patients with gastrointestinal disorders or post-surgery.

Restaurant Concept

• Definition: A place where meals are cooked and served.

• First use recorded in France in the 16th century.

Composition of Meals:

• Soup

• Salad

• Sandwich

• Appetizers

• Main dishes

• Side dishes

• Desserts

• Beverages

Cholesterol Types

HDL (High-Density Lipoprotein)

• Known as good cholesterol.

• Found in foods like avocados and fatty fish.

LDL (Low-Density Lipoprotein)

• Known as bad cholesterol.

• Commonly found in deep-fried foods and butter.

Low Salt Diet

• Designed to avoid excessive sodium retention.

• Recommended for patients with liver issues or severe heart failure.

Cooking Classification

• Types of fish categorized by various factors, including:

  • According to State: Fresh, Frozen, Cured, or Canned.

  • According to Shape: Flat fish, Round fish.

Vitamins

• Essential organic compounds needed in small quantities for sustaining life.

• Functions include:

  • Boosting the immune system

  • Acting as antioxidants.

Classification of Vitamins

• A detailed list of Vitamins exists, such as:

  • Vitamin A (Retinol)

  • Vitamin D (Calciferol)

  • Vitamin E (Tocopherol)

  • Vitamin C (Ascorbic Acid).

Mineral Functions

• Microminerals (Trace Minerals)

  • Necessary for crucial bodily functions.

  • Common microminerals include Iron and Zinc, with respective deficiency issues like anemia and poor wound healing.

Diet Classifications

Complete CHON

• Animal-based proteins are high in biological value, supporting growth.

Incomplete CHON

• Vegetable-based proteins often lack one or multiple essential amino acids.

Low Fiber Diet

• Composed of low-residue foods to avoid intestinal pressure.

• Generally recommended for patients with chronic diarrhea or pre-operative conditions.

High Protein Diet

• Used for tissue growth and repair.

• Beneficial for malnourished individuals and recovery post-surgery.

Low Protein Diet

• Reduces protein intake for individuals experiencing organ strain, particularly the liver or kidneys.

Fat Classification

Saturated Fats

• Animal-based fats are solid at room temperature.

• Increase levels of LDL cholesterol.

Unsaturated Fats

• Plant-based fats are liquid at room temperature, promoting HDL cholesterol levels.

Classification of Fish and Shellfish

• Fish Classifications: Vertebrate (with bones) and Invertebrate (with shells).

Balanced Diet

• Consists of the 5 major nutrients essential for health.

Meat Composition

• Contains 80% CHON and 20% COOH.

  • Myoglobin is responsible for the red color in meat.