Download Essential Nutrients and Healthy Eating: A Comprehensive Guide and more Slides Nursing in PDF only on Docsity!
Nutrition
Scientific Knowledge Base:
Nutrients
Carbohydrates
Starches and sugars
Proteins
Amino acids
Fats
Saturated,
monounsaturated, and
polyunsaturated
Water
Cells depend on a fluid
environment
Vitamins
Essential to metabolism
Water or fat soluble
Minerals
Catalysts for biochemical
reactions
Essential Nutrients
Water 60-70% body weight Cell function depends on fluid environment Found in: liquids Fruits & vegetables
Carbohydrates (CHO) – 1 gm=4kcals
A main source of energy for the brain and muscles during exercise Classified according to their sugar units Breads, rice, cereals, fruits, vegetables, pasta
Essential nutrients
continued..
Proteins –Produce 4 kcal/g Essential for growth, Maintenance & repair of body tissue Amino acids: essential and nonessential Complete and complementary proteins Nitrogen balance Meat, poultry, fish, dry beans, eggs, nuts,
Minerals
Inorganic elements essential to the body as catalysts in biochemical reactions.
Found in all body fluids and tissues as organic compounds, inorganic compounds and free ions.
Essential Nutrients continued…
Minerals continued Iron (Fe) - liver, lean meats, whole grains, green leafy vegetables Calcium (Ca) - milk, leafy veggies, fish Sodium (Na+) - salt, soda Potassium (K+) -cereals, peas, fruit, nuts, fish Chloride (Cl)- diets rich in salt Macrominerals (needed in amts of 100mg/day) (Calcium, sodium, potassium, chloride, magnesium) Microminerals (needed in amts less than 100mg/day) (iron, zinc, manganese, iodine, flouride, copper, cobalt)
Dietary Guidelines
- Dietary reference intakes (DRIs)
- Evidence based criteria for acceptable range of amounts of vitamins and nutrients for each gender and age-group.
- Food Guidelines USDA
- Dietary Guidelines of 2010
- Daily values
- FDA created for food labels. Needed protein, vitamins, minerals, fats, cholesterol, carbohydrates, fiber, sodium, and potassium
Nutritional Self-Assessment in syllabus
Plan ahead - you will be listing your actual
food intake for 48 hours, analyzing and
making recommendations
Calculate your BMI
Record your actual intake
Analysis
For each of the six food groups did your
meals include: an adequate amount?
not enough (deficient)
too much (excessive)
Recommendation
Identify specific changes needed to
attain a balanced diet.
Factors that influence
Nutrition across the lifespan
Infants-marked by rapid growth & high protein,
vitamin, mineral and energy requirements
Toddlers & preschoolers-growth rate slows
Needs fewer kilocalories but increased amt of protein in relation to body weight.
School age 6-12yrs-grow at slower,
steadier rate c gradual decline in energy requirements.
Influencing Factors continued
Cultural aspects-preferences
Based on patterns, religion,
Dietary habits –formed while young,
best time to make changes
Personal preferences - what are your
favorite foods?
Influencing Factors
Psychosocial factors –example
depression and feelings of powerlessness
can result in loss or increase of appetite.
Economic factors-poverty
may increase the difficulty of obtaining food. Diets usually consist of increased starch and low protein.
. Influencing Factors
Pregnancy-quality nutrition is imp.
Increased need for calcium, protein,
folic acid
Lactation - Increased nutritional
needs
Alternative Food Patterns
- Based on religion, cultural
background, ethics, health beliefs,
preference
- Vegetarian diet
- Ovolactovegetarian
- Lactovegetarian
- Vegans
- Fruitarian
Nutritional Assessment
History and interview
Number of meals per day? recent weight change? change in appetite? difficulty obtaining food food allergies Food preferences Beliefs Alcohol use
Physical exam
general - height & weight-Anthropometry inspection - skin, hair, mouth, eyes, nails
At Risk for Alterations
NPO--potential fluid volume deficit
Immobilized –Ca leaves the bones when there is
no weight bearing activity
Postoperative-increased need for albumin to
repair tissues
Cancer – increased metabolic demand on body
Diagnostic Testing continued
Factors that frequently alter tests results:
Fluid balance Liver function Kidney function Presence of disease
Nursing Diagnosis
Assessment – may determine actual or
potential nutritional probs.
Nutrition, altered:
a) less than body requirements
b) more than body requirements
Self-care deficit, feeding
Impaired swallowing
Knowledge deficit (nutrition)
Nutritional Interventions
Nutritional Counseling- Coordinate Plan of Care Individualize menu plans
Nutritional Monitoring- Monthly weight gain/loss Physical Assessment
Nutritional Management- Alternate rest with activity Encourage fluid/fiber
Nursing Intervention
Hospital Diets
Clear liquids –Tea, black coffee, clear broth,
gelatin sugar OK, no milk products
Full liquids - Smooth textured dairy products,
custards, refined cooked cereals..
Pureed - includes liquids plus scrambled
eggs, mashed potatoes, custard.
Mechanical Soft- Foods that are easily chewed
Hospital Diets continued
Soft/Low residue- low fiber easily digested
High Fiber- fresh uncooked fruits, steamed veg.
oatmeal, dried fruits
Low Sodium-4g (no additional salt), 2g,1g, or
500mg
Low Cholesterol-300mg/day
Cardiac - follows AHA guidelines- low fat,
low sodium, potassium rich.
Diabetic - follows ADA guidelines,
balanced carbohydrates, proteins and fats.
Chemo - management focuses on
maximizing intake of nutrients and fluids.
Vegetarian - knowledge r/t complementary
use of complete and incomplete proteins is necessary.
Hospital Diets
Parenteral Nutrition
Specialized nutritional support-Nutrients are provided intravenously.
- (PPN) Peripheral Parenteral Nutrition - provides supplemental calories and essential amino and fatty acids, through a peripheral access. Saline lock - IV Pump used. Glucose monitoring, daily wts, I&Os
- (TPN) Total Parenteral Nutrition - given through a central line and carefully monitored. High concentration of nutrients /glucose IV pump is always used. Glucose monitoring, daily wts, I&Os.
