834_food nutrition - xii

CBSE Study Material for Students: FOOD NUTRITION AND DIETETICS Class XII

Contributors:

• Prof. Deeksha Kapur: Discipline of Nutritional Sciences, SOCE, IGNOU, New Delhi

• Mrs Anita Khosla: Principal, G D Goenka Public School, New Delhi

• Mrs Deepti Sharma: PGT Biology, G D Goenka Public School, New Delhi

Unit 1 Chapter 1: THERAPEUTIC NUTRITION

Learning Objectives

• Define key terms: dietetics, clinical nutrition, and therapeutic diet.

• Enumerate the wide scope of dietetics and the crucial roles of dietitians in health care settings.

Introduction to Clinical and Therapeutic Nutrition

Clinical nutrition is a specialized field that focuses on the nutritional management of individuals suffering from diagnosed diseases. It encompasses assessment, diagnosis, and intervention related to nutrition as it pertains to the treatment of various health conditions. This field is vital as it addresses altered nutritional requirements based on the severity of the disease and the presence of malnutrition. Furthermore, proper nutritional management plays a critical role in medical therapy by enhancing the overall quality of patient care and improving health outcomes.

Dietetics and Role of Dietitian

Definition of Dietetics

Dietetics is a branch of medicine that emphasizes the intricate relationship between food, nutrition, and health. It concerns itself with the prevention, alleviation, or cure of diseases through dietary management and guidelines. Given the rising rates of lifestyle diseases, dietetics has become increasingly important in contemporary health care practices.

Importance of Balanced Diet

A balanced diet is essential to maintaining optimal health, and research increasingly links poor dietary choices to various diseases such as obesity, diabetes, heart disease, and certain cancers. Clinical dietetics applies scientific principles of nutrition in healthcare environments, aiming for patient-specific dietary interventions that manage symptoms and improve health.

Diet Therapy

Diet therapy encompasses practical nutrition applications aimed at disease prevention and therapeutic treatment. Its primary aims include:

• Maintaining good nutritional status: Ensure adequate intake of essential nutrients to support overall health and recovery.

• Correcting nutritional deficiencies: Identify and address specific nutrient shortages, which can lead to further health complications.

• Supporting body metabolism: Adjust dietary components for better metabolic function, especially in patients with metabolic disorders.

• Managing body weight: Utilize dietary modifications to help patients lose or gain weight as necessary for their health objectives.

Therapeutic Diets

Definition and Scope

Therapeutic diets are modified versions of regular diets tailored specifically to meet individual health needs dictated by particular medical conditions. These specialized diets are designed to be used alongside medical treatments, enhancing the patient's health status and aiding in recovery.

Normal Hospital Diet

A standard hospital diet aims to provide balanced nutrition without any modifications, typically consisting of:

• Calories: 1600-2200 Kcal

• Carbohydrates: 180-300g

• Fat: 60-80g

• Protein: 40-70gModifications to such a diet may be required depending on the patient’s medical conditions, allergies, or dietary restrictions.

Reasons for Modifying Diets

Diet modification may be necessary for various reasons, such as:

• Providing gluten-free diets for patients with celiac disease or low-residue diets prior to surgeries.

• Catering to specific digestive impairments and food intolerances, or promoting recovery from malnutrition, thus ensuring patients receive the nutrients they need for healing.

Dietary Adaptations for Therapeutic Needs

Adaptations May Include:

• Changes in food consistency (e.g., clear liquid diets, soft diets) to ensure digestibility and comfort.

• Adjustments in calorie intake, more tailored nutrient content, and increased meal frequency to meet individual energy needs.

• Complete elimination of specific allergens or intolerant foods that could exacerbate health issues.

Test Diets

Short-term dietary interventions used for diagnostic purposes help healthcare professionals assess the patient's dietary habits and nutritional needs more effectively.

Altered Consistency Diets

Liquid Diets

• Clear Liquid Diet: Designed to support hydration and provide easy digestibility, typically low in essential nutrients. Common examples include water, clear broths, and herbal teas.

• Full Liquid Diet: Suitable for patients unable to consume solid foods; these diets are richer in calories and nutrients, consisting of options like cream soups and meal replacement shakes.

Soft Diet

A soft diet is primarily made up of easily chewable foods ideal for individuals post-surgery or those experiencing gastrointestinal disturbances. This diet emphasizes providing necessary calories and proteins while ensuring ease of digestion.

Types of Soft Diet

Bland Diet

This type of diet is low in spices and high in digestibility, making it particularly beneficial for patients with gastric issues. Ensuring proper nutritional composition is crucial, as it must supply adequate intake of carbohydrates, proteins, and fats while avoiding irritating foods that could aggravate gastrointestinal distress.

Conclusion on Therapeutic Diets

Therapeutic diets require meticulous planning and dietary knowledge to achieve nutritional adequacy while accommodating specific medical needs. A well-structured therapeutic diet can significantly enhance recovery processes and improve overall health outcomes.

Nutrition and Infection

Learning Objectives

• Discuss the relationship between nutrition and infection, emphasizing how malnutrition can increase susceptibility to infections.

Cycle of Malnutrition and Infection

Malnutrition has a detrimental impact on the immune system, resulting in increased vulnerability to infections. This creates a cycle where nutritional deficiencies aggravate health complications, particularly among children, who are more susceptible to these vulnerabilities.

Interaction Described

An illustrative example of how the interrelationship between malnutrition and infectious diseases can exacerbate health outcomes, potentially leading to severe complications is highlighted as critical in understanding patient care.

Nutritional Status and Infection

This section underscores the impact of infections on nutrient absorption and overall dietary intake.

Final Notes on Infection

Maintaining a healthy diet is paramount to bolster the immune system and fortify the body's defenses against infections, highlighting the intricate connection between nutrition and health.

Methods of Cooking

Learning Objectives

• Describe the various cooking methods and their impact on nutrient retention and overall food quality.

Cooking Principles

It is crucial to employ cooking techniques that effectively preserve nutrients during preparation, with methods such as steaming, grilling, and sautéing ranking higher in nutrient retention compared to boiling or deep-frying.

Cooking Methods Detailed

This section offers an in-depth overview of various cooking methods, including boiling, steaming, frying, pressure cooking, and baking, discussing their respective advantages and disadvantages in relation to nutrition, palatability, and food safety.

Unit 2 Chapters and Topics

An overview of upcoming chapters, which includes essential topics such as fever management, diarrhea treatment, eating disorders, and effective obesity management strategies. Each of these topics is crucial for understanding the comprehensive nutritional management of diverse health conditions.

Nutritional Management of Specific Conditions

A detailed exploration of dietary strategies for managing conditions such as fevers, diabetes, hypertension, hepatitis, celiac disease, and more. This section focuses on specific dietary recommendations and necessary nutritional adjustments tailored to each condition.

Sample Menus and Dietary Guides

Provides illustrative and practical menus catering to various dietary needs and medical conditions, emphasizing the importance of personalization in dietary management.

Conclusion on Dietary Management

The final section emphasizes the fundamental importance of balanced diets, advocating for nutritional prevention strategies, and the role of hygiene in supporting health.