Introduction to Nutrition and Diet Therapy

• Jesus said “I am the Bread

of Life: he that cometh to me
shall never hunger; and he
that believeth on me shall
never thirst”
• John 6:35,33,48,51

Dr. Felipe A. Merano

Doctor of Philosophy in Nursing
 • Nutrition plays a large role in
Nutrition and Diet Therapy determining:
• Height
• Nutrition: digestion, • Weight
• Strength
metabolism, circulation and
• Skeletal and muscle development
elimination • Physical agility
• Nutritional Status: refers to • Resistance to disease
the state of one’s nutrition • Appetite
• Wellness: state of good health • Posture
• Complexion
with optimal body function
• Mental ability
(requires good nutrition
• Emotional and psychological
health
 Immediate effects of good nutrition includes:
• Healthy appearance
• Good attitude
• Proper sleep and bowel habits
• High energy level
• Enthusiasm
• Freedom from anxiety
Good Nutrition may delay or prevent the following:
• Hypertension If your neighbor tells
you her MD has
• Atherosclerosis
placed her on a high
• Osteoporosis: prevented protein diet with iron
by good nutrition
supplements based
• Malnutrition on her diet which of
• Obesity the above illness is
her medical problem?
• Anemia
 Essential Nutrients
• Composed of chemical elements
found in food.
• Used by the body to perform body
functions
• Nutrients in foods replace those
used by the body
• Essential nutrients are divided into
six groups.
 Essential Nutrients
Assignment: List all macronutrients and micronutrients, and all their function.

• Macronutrients • Micronutrients
•
• •
•
• •

• •
•
•
•
•
 Cellulose = indigestible
Carbohydrates carbohydrate, provides bulk
(bran, whole-grain cereal,
• Major source of human energy fibrous fruits, & veggies
• Starches or sugars
• Easily digested, grow well in most
climates, keep well without
refrigeration
• Main sources: bread, cereals, pasta,
crackers, potatoes, corn peas, fruits,
sugars and syrups
 Aid in absorption of fat-soluble
Fats vitamins
• Lipids
• Concentrated form of energy
• Help maintain body temperature
by providing insulation
• Help cushion organs and bones
• Provide flavor to meals
 Fats Continued
• Main sources: butter, margarine,
oils, creams, fatty meats,
cheeses, and egg yolk
• Classified as saturated or poly
unsaturated
Excess cholesterol is
Cholesterol: fatty substance found in believed to contribute to
body cells and animal fats – eggs, atherosclerosis
meat, shellfish, butter cream, cheese,
milk, organ meats
 Proteins
• Build and repair body tissue
• Provide heat and energy
• Help makes antibodies
• Make up to 22 amino acids (9 are essential)
• Main sources complete protein: meat, fish, milk,
cheese, eggs,
• Incomplete proteins: cereal, soybeans, dry beans,
peas and peanuts
 Vitamins
• Organic compounds that are essential to
life
• Regulate body functions
• Repair body tissues
• Only a small amount required –well
balanced diet provides required vitamins
• Excess or deficiency can cause poor health
• Water soluble or fat soluble

Someone who eats fat free diet could

become deficient in fat-soluble vitamins
 Minerals
• Inorganic (nonliving) elements
found in all body tissues
• Regulate body functions
• Build and repair body tissues
• They include: calcium,
phosphorus, sodium,
potassium, iron, iodine, fluorine
and others.
• Found in all body tissues
• Essential for digestion
Water
• Makes up most of blood
plasma
• Helps body tissues absorb
nutrient
• Helps move waste
material through body
Average person should drink 6-8
glasses of water a day.
 Utilization of Nutrients
• Digestion- breaks down the foods we eat by
– 1. Mechanical or chemical
– 2. Peristalsis
• Absorption - process of taking in nutrients by the
body
– 1. Most absorption occurs in the small intestine
– 2. Water, salts and some vitamins in large intestine
 Utilization of Nutrients.
• Metabolism – is the use • Measuring Food Energy
– 1. Calorie- the amount of heat
of nutrients by the body produced during metabolism
and measured by – 2. Most people use an average
– 1. Basal Metabolic rate of 3,500 calories/day
(BMR) – 3. To lose weight a person must
take in fewer calories then are
burned
– 4. To gain weight, a person
must take in more calories than
the body uses.
 Write questions and use the web site to find answers….
Put it in your MS word and submit in NEOLMS.
What is a low-residue What is not allowed on a Can you have 7-up on a If someone just had
diet? low residue diet? clear liquid diet? surgery the next day what
diet would they likely be
on?
Someone with chronic Someone with A client wakes up during To prevent dehydration of
esophageal reflux would hyperthyroidism would be the night and asks for the client, the nurse aide
be placed on what kind of on what type of diet? something to eat. The should:
diet? nurse aide should :

Could a diabetic can have What diet would be If a person was retaining A pt. With a healing
chicken broth? appropriate for someone fluid what diet would be wound would most likely
with dentures? ordered? be put on what type of
diet?
 Therapeutic Diets
http://www.dietsite.com/dt/diets/hearthealthy/lowsalt.asp
• Regular Liquid
• Diabetic Low Calorie
• High Calorie Low Cholesterol
• Fat-restricted Sodium-restricted
• Protein Bland
• Low-residue Soft
Did you know that Patient undergo Surgery follows Diet Pattern?

• Nothing per Orem (NPO) : before surgery

• Clear Liquid Diet (CLD) : after flatus is observed
• Liquid Diet (LD) : 1-2 days after normal BM
• Soft Diet (SD): 2-3 days normal BM
• Diet Tolerated (DAT): upon full recovery
Thank you for Listening